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Pickled Padrón Peppers
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
1465 minutes
Tangy-sweet pickled Padrón peppers elevate any dish.
Ingredients:
  • 0.5 teaspoon vegetable oil
  • 12 fresh Padron chile peppers
  • 3 cups white vinegar
  • 0.5 cup white sugar
  • 4 cloves garlic, peeled, halved
  • 1 teaspoon black peppercorns
  • 0.5 teaspoon red pepper flakes
Instructions:
  • Check the quart-sized jar for cracks and place it in simmering water while you prepare the peppers. Clean a new lid and ring with warm soapy water.
  • In a large skillet over medium-high heat, heat vegetable oil. Add peppers and cook, stirring, until shiny and lightly blistered, about 4 to 5 minutes. Remove from heat.
  • Place the peppers into the sterilized jar and gently press them down.
  • In a saucepan over medium-high heat, mix vinegar, sugar, garlic, peppercorns, and pepper flakes. Let it come to a boil, then promptly remove from heat.
  • Fill the jar of peppers with the vinegar mixture, leaving 1/2 inch of space at the top. Use a clean knife or spatula to remove air bubbles from the jar. Wipe the rims with a moist paper towel to clean off any residue. Secure the lids tightly and let it rest for 24 hours.

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