Pickled Padron Peppers5 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
Original recipe yields 1 quart
- 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.
Amount Per Serving (2 total)
- 332 cal
- 1.9 g
- 78.5 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"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"
"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"
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