For an extra layer of flavor, consider adding a few sprigs of fresh oregano or thyme to the jar before sealing. Adjust the amount of red pepper flakes to control the level of spiciness. These pickled peppers can be stored in the refrigerator for up to 2 weeks. Make sure to use a non-reactive saucepan, such as stainless steel or enamel, to prevent any unwanted flavors from leaching into the brine.
Pickled Padrón Peppers
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PREP TIME15 mins
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COOK TIME10 mins
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TOTAL TIME24 hrs 25 mins
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SERVING24 People
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VIEWS48
Embark on a culinary adventure with these vibrant Pickled Padrón Peppers! Each bite offers a delightful dance of sweet, tangy, and subtly spicy flavors, preserved to perfection in a homemade brine. These gems are perfect as a tapas, a zesty addition to salads, or a surprising garnish for your favorite dishes.
Ingridients
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Nutrition
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Carbohydrate4 g
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Fiber0 g
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Protein0 g
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Sodium0 mg
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Fat0 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 15 mins Prepare Jar: Inspect a one-quart sized jar for cracks and sterilize it by immersing it in simmering water. Also, wash a new, unused lid and ring in warm, soapy water. (Prep time: 15 minutes)
02 Step
Recipe View 5 mins Sauté Peppers: Heat vegetable oil in a large skillet over medium-high heat. Add Padrón peppers and cook, stirring frequently, until they are shiny and lightly blistered. (Cook time: 4-5 minutes)
03 Step
Recipe View 2 mins Transfer to Jar: Remove the peppers from heat and carefully transfer them to the sterilized jar, pressing them down gently to maximize space.
04 Step
Recipe View 5 mins Prepare Brine: In a saucepan, combine white vinegar, white sugar, garlic cloves, black peppercorns, and red pepper flakes. Bring the mixture to a boil over medium-high heat, then immediately remove from heat.
05 Step
Recipe View 5 mins Pour Brine Over Peppers: Carefully pour the hot vinegar mixture into the jar over the peppers, ensuring the liquid fills to within 1/2 inch of the top. Use a clean knife or thin spatula to release any trapped air bubbles by running it along the inside of the jar. Wipe the rim with a moist paper towel to ensure a clean seal.
06 Step
Recipe View 24 hrs Seal and Rest: Top the jar with the sterilized lid and screw the ring on tightly. Allow the pickled peppers to rest for at least 24 hours before enjoying. This allows the flavors to fully meld and develop. (Rest time: 24 hours)
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Vance Cummerata
Apr 2, 2025I was a bit hesitant to try pickling peppers, but this recipe was so easy to follow. The results were fantastic – perfect with grilled meats." - David L.
Bridget Pollich
Feb 22, 2025Absolutely amazing recipe! The peppers had just the right amount of tang and spice. They disappeared quickly at my tapas party!" - Sarah M.
Friedrich Franeckizieme
Feb 22, 2025This recipe is a game-changer! I've been adding these pickled peppers to everything from salads to sandwiches. They add such a unique flavor punch." - Emily K.