Description
A simple and flavorful recipe for pickled serrano chiles, perfect for adding a spicy kick to your dishes. These quick pickled serranos combine sliced fresh chiles with aromatic spices and vinegar, prepared on the stovetop and stored in a small jar, ready to enjoy after a day of pickling.
Ingredients
Scale
Serrano Chiles
- 7–8 Serrano chiles, rinsed and thinly sliced, stems discarded
Pickling Mix
- 2 tablespoons finely chopped white onion
- 1 clove garlic, peeled and roughly chopped
- Pinch of Mexican oregano (approx. 1/4 teaspoon)
- Pinch of cumin seeds (approx. 1/8 teaspoon)
- 3–4 black peppercorns
- 1/2 teaspoon salt
Brine
- 1/3 cup white vinegar
- 1/3 cup water
Other
- Olive oil for sautéing
Instructions
- Prepare Ingredients: Rinse the serrano chiles thoroughly and slice them thinly, removing the stems. Finely chop about 2 tablespoons of white onion and roughly chop one peeled garlic clove for flavor infusion.
- Sauté Aromatics: Heat a small amount of olive oil in a pan over medium heat. Add the chopped onion and garlic, cooking until they soften and become fragrant, which takes about 2-3 minutes.
- Add Chiles and Spices: Stir in the sliced serranos along with Mexican oregano, cumin seeds, black peppercorns, and salt. Briefly sauté the mixture to combine the flavors, about 1-2 minutes.
- Make Brine and Boil: Pour in 1/3 cup white vinegar and 1/3 cup water. Bring the mixture to a boil, then remove from heat immediately to prevent overcooking the chiles.
- Jar and Cool: Transfer the serranos and hot brine into an 8 oz. jar. Allow it to cool on the counter to room temperature. Once cooled, seal the jar tightly.
- Refrigerate and Serve: Place the jar in the refrigerator. Although the pickled serranos can be tasted right away, they develop their full flavor after about 24 hours. They can be stored in the fridge for up to one month.
Notes
- Use white vinegar for a clean, sharp pickling flavor that complements the heat of serranos.
- The recipe is designed for quick refrigerator pickling and is not suitable for long-term canning or shelf storage.
- Adjust the number of serranos based on your preferred spice level.
- Wear gloves when handling serrano chiles to avoid irritation.
- These pickled serranos make a great condiment for tacos, sandwiches, and grilled meats.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: Mexican
Keywords: Pickled serranos, spicy pickled peppers, Mexican condiment, quick pickling
