Pickled Padron Peppers

5 Reviews

Prep: 5 min
Cook: 10 min
Ready In: 1 day 15 min

“If you can't find Padron peppers, any small fresh pepper will work, especially jalapeno or red Fresno chile peppers.” - by Chef John

Ingredients

1/2 teaspoon vegetable oil
12 fresh Padron chile peppers
3 cups white vinegar
1/2 cup white sugar
4 cloves garlic, peeled, halved
1 teaspoon black peppercorns
1/2 teaspoon red pepper flakes

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Metric US

Original recipe yields 1 quart

Directions

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.
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.

Nutrition

Amount Per Serving (2 total)

Calories
332 cal
17%

Fat
1.9 g
3%

Carbs
78.5 g
25%

Based on a 2,000 calorie diet

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Reviews (5)

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blueslovert

Aug. 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...." See more"

JMeyers

Sep. 15, 2012

"Amazing! I used this for a rainbow assortment of peppers. It was a HUGE hit with my family! Thank You for sharing it!..." See more"

Jules

Aug. 30, 2012

"At last, something else to do with our abundance of Padron's! This recipe was a hit at deer camp with my husband and his hunting buddies...." See more"

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