Quick and Easy Pickled Serrano Peppers

Pickled serrano peppers are shown in a glass jar surrounded by garlic, serrano peppers, and a fork.

Quick and Easy Pickled Serrano Peppers

Spicy, easy quick pickled serrano peppers are a tangy, versatile, and delicious condiment that will wake up any meal from sandwiches to salads to eggs!

5 from 82 votes

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Course: Condiment

Cuisine: American

Prep Time: 2

Cook Time: 5

Cooling Time: 30

Total Time: 37

Servings: servings

Calories: 7kcal

Equipment

Ingredients

4 ounces serrano peppers sliced
2 to 4 cloves garlic smashed lightly with the heel of a knife, skins removed
1 cup unseasoned rice vinegar
2 tablespoons sugar
3 teaspoons kosher salt

Instructions

Place the serrano peppers and garlic in a glass jar with a lid or other nonreactive container.
Heat the remaining ingredients over medium-high to high heat in a saucepan or pot. Bring to a boil, stirring occasionally.
Pour the brine over the peppers. Let cool for about 30 minutes, or until you can safely handle the jar without injury.
Serve right away or transfer to the fridge for later use.

Notes

General

If you only have 32-ounce Mason jars, double the recipe for the brine. There is an option to adjust the serving size by hovering your mouse over the number next to “Servings” in the recipe card.
Be careful of touching your face after cutting serrano peppers! Try using a pair of gloves when cutting hot peppers.
If you have difficulty getting the hot liquid into the jar without spilling, try pouring the brine into a large container with a lip first, like a big glass measuring cup.

Storage

Store in the fridge in the jar or other tightly sealed nonreactive container for up to two weeks.
I do not recommend freezing these peppers.

Nutrition