Pickled Padron Peppers
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Description
If you can't find Padron peppers, any small fresh pepper will work, especially jalapeno or red Fresno chile peppers.
Ingredients
- ½ teaspoon vegetable oil
- 12 fresh Padron chile peppers
- 3 cups white vinegar
- ½ cup white sugar
- 4 cloves garlic, peeled, halved
- 1 teaspoon black peppercorns
- ½ teaspoon red pepper flakes
Directions
- 1. 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.
- 2. 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.
Nutrition Facts
serving: 1 quart
calories: 332.2 kcal
carbohydrates: 78.5 g
protein: 6 g
saturated fat: 0.3 g
sodium: 20.5 mg
fiber: 4.6 g
sugar: 63.9 g