Dessert

Tiny Jar of Pickled Serranos Recipe

ByCharlotte Montgomery November 30, 2025November 30, 2025

Introduction

Tiny Jar of Pickled Serranos is a vibrant, spicy condiment that adds a flavorful kick to any meal. These quick pickled chiles are easy to make and perfect for adding a little heat to tacos, sandwiches, or salads.

A clear glass jar filled with many slices of green jalapeño peppers packed tightly inside, showing the seeds scattered throughout and some floating in a light liquid brine, sitting on a wooden board with whole and sliced jalapeños placed around it, set against a plain dark brown background, photo taken with an iphone --ar 4:5 --v 7

Ingredients

7-8 Serrano chiles
2 tablespoons finely chopped onion
1 clove garlic
Pinch of Mexican oregano (approx. 1/4 teaspoon)
Pinch of cumin seeds (approx. 1/8 teaspoon)
3-4 black peppercorns
1/2 teaspoon salt
1/3 cup white vinegar
1/3 cup water
Olive oil (for sautéing)

Instructions

Step 1: Rinse the serrano chiles well and slice them thinly, discarding the stems. Finely chop the onion and peel and roughly chop the garlic clove.
Step 2: Heat some olive oil in a pan over medium heat. Sauté the onion and garlic until they soften and become fragrant.
Step 3: Add the sliced serranos, Mexican oregano, cumin seeds, black peppercorns, and salt to the pan. Briefly sauté everything together.
Step 4: Pour in the white vinegar and water, bring the mixture to a boil, then remove it from heat.
Step 5: Transfer the serranos and brine to an 8 oz. jar. Allow the jar to cool at room temperature before sealing it tightly. Store in the refrigerator.
Step 6: While they can be tasted right away, the pickled serranos develop their full flavor after resting overnight.

Tips & Variations

Use white or red onion according to your taste preference for a slightly different flavor.
Add a few slices of carrot or celery for added crunch and mild sweetness.
If you prefer less heat, remove the seeds from the serranos before slicing.
Try substituting apple cider vinegar for white vinegar for a fruitier tang.

Storage

Store the pickled serranos in a sealed jar in the refrigerator for up to one month. Use clean utensils to avoid contamination. These pickles are best when consumed within a few weeks while still crisp and vibrant. Reheat is not necessary; serve chilled or at room temperature.

How to Serve

A clear glass jar filled with multiple layers of sliced green jalapeños, showing thick rings with visible seeds inside. The jalapeños are submerged in a clear pickling liquid, giving a shiny texture to the slices. The jar has a textured diamond pattern on the glass and is placed on a wooden cutting board scattered with a few loose seeds. Whole green jalapeños lay beside the jar on the white marbled surface in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of chiles?

Yes, you can substitute serranos with jalapeños or other medium-heat chiles. Keep in mind that flavor and heat levels will vary accordingly.

Do I need to sterilize the jar for storing?

Since this recipe is for quick pickling and refrigeration rather than long-term canning, sterilizing the jar is not required but recommended for best freshness and safety.