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Pickled Padron Peppers

Pickled Padron Peppers

  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    1 d 15 m
Chef John

Chef John

If you can't find Padron peppers, any small fresh pepper will work, especially jalapeno or red Fresno chile peppers.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

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  • Calories:
  • 332 kcal
  • 17%
  • Fat:
  • 1.9 g
  • 3%
  • Carbs:
  • 78.5g
  • 25%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 21 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. Heat vegetable oil in a large skillet over medium-high heat. Place peppers in the skillet; cook and stir until peppers are shiny and lightly blistered, 4 to 5 minutes. Remove from heat. Transfer whole hot peppers to 1 quart mason jar and press down.
  2. Combine white vinegar, sugar, garlic, black peppercorns, and red pepper flakes in a saucepan over medium-high heat. Bring to a boil, remove from heat. Pour mixture over peppers into mason jar, leaving about 1/2-inch head space. Screw on 2-piece top; let seal over 24 hours.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

pstephens10
5

pstephens10

1/31/2013

We've made these twice using banana peppers and serranos. The sweetness makes these addicting and the spice of the serrano blends nicely with the flavors.

blueslovert
4

blueslovert

8/26/2012

Super easy and very good. I have a huge pepper crop this year, and am making lots of these. great on sandwiches, pizza, nachos.

Artisha Pacheco
1

Artisha Pacheco

1/23/2014

The Best, the Best, the Best EVER

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