Pickled Hot Peppers- Serrano Pepper Recipe - A Fork's Tale

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Pickled hot peppers are a tasty condiment used with many Asian dishes. This Serrano pepper recipe spices up the traditional jalapeno versions for a hotter affect. The peppers are sweet, hot, and tart all in one bite.

"I got so many compliments from this!!"I've made these several times. Really a great recipe, and I don't even like hot, spicy food that much. After the peppers are gone I use the vinegar (too good to waste) to make oil & vinegar dressing for salads."

★★★★★- Ann

Sweet, spicy, and easy to make-these quick pickled serrano peppers bring the heat with a hint of sweetness that'll keep you coming back for more. They're the perfect balance of fiery and flavorful, ideal for jazzing up tacos, burgers, sandwiches, or even your favorite cheese board.The hot peppers are sweet, hot, and tart at the same time.

I love them so much, I can eat them straight out of the jar! Enjoy! Xoxo -Katie.

Jump to:

• Watch how to make pickled peppers
• Ingredient notes and substitutions
• Steps to make refrigerator pickled hot peppers
• Pepper Tip
• Vinegar Tip
• What do you use pickled hot peppers on?
• About the recipe
• 📖 Recipe
• 💬 Comments

Watch how to make pickled peppers

Ingredient notes and substitutions

To make these pickled peppers, you will need the following ingredients:

• serrano peppers-You can substitute for jalapeño peppers.
• white vinegar
• water
• white granulated sugar- For sugar free, you can substitute with a sugar free sweetener such as Truvia. Exchange 1 ¼ cup sugar with ½ cup Truvia.
• garlic cloves- Do not substitute with garlic powder.

*The full recipe with ingredient measurements is located at the bottom of the post in the recipe card.

Steps to make refrigerator pickled hot peppers

To make pickled hot peppers, follow these steps:

1. Cook vinegar, water and sugar on the stove top. Cook until sugar is completely dissolved.
2. Slice garlic and Serrano peppers.
3. Allow vinegar mixture to completely cool to room temperature, then pour over garlic and Serrano peppers. (This keeps the peppers crispy and full of flavor.)
4. Cover and refrigerate for 3 days before serving.

Pepper Tip

Traditionally this recipe is made with jalapeños. You can do that also if you like if you want a little less heat.

The Serrano peppers are not only hotter, they also have a bit of stronger flavor that go really well with the sweet and tartness of this recipe.

Vinegar Tip

The spicy sweet vinegar is good poured on stewed cabbage, collards, and turnip greens.

How long will the refrigerator pickled hot peppers last?

You can store the refrigerator pickled hot peppers up to two months, maybe longer.

My batch never lasts longer than 2 weeks because we eat the heck out of them once they are ready.

What do you use pickled hot peppers on?

Add the peppers to sandwiches, noodle bowls, rice, soup, hamburgers, pizza, hotdogs...

They go well on anything you want to make hotter.

Or eat them straight out of your container for a snack like I do!

About the recipe

This recipe came from my sweet beautiful dear friend, Ann and her mother Anh. Ann is my partner in crime.

If you follow my Instagram feed, you have probably seen her in my feed and Instagram stories.

Anh is known for her incredible gift of cooking Vietnamese food. She made incredible homemade Vietnamese sandwiches and Pho for me to devour.

With the dishes, she had a batch of these homemade hot pickled peppers. She also shared her Vietnamese pickled daikon and carrots recipe! (The toppings for Banh Mi).

I was dishing out the Serrano peppers and pickled daikon by the spoonfuls and topping up my dinner plate.

Anh was impressed I could handle the heat. I was like, "I need this Pickled Hot Peppers recipe!!! Like now!!" It's like my new favorite thing.

Anh was happy to share her recipe.Ann came over personally to make a big batch with me just for you (my readers) so that you can make some to burn your mouth with also.

More Hot Pepper Recipes!

• Hawaiian Chili Pepper Water-Traditional Hawaiian Condiment
• Homemade Jalapeño Salt Recipe
• Spicy Jalapeño Relish - Hot as Fire & Full of Flavor
• How to Make Fire and Ice Pickles with Dill and Garlic

Please leave me a comment below if you make these refrigerator pickled pepper and tell me what you thought about it. I would love to hear back, and so would my readers.

Also post your picture of your Vietnamese peppers on Instagram or Facebook, and tag @aforkstale with #aforkstale hashtags! I will share with my followers! xoxo!

📖 Recipe

Pickled Hot Peppers- Serrano Pepper Recipe

Pickled hot peppers are a tasty condiment used with many Asian dishes. This Serrano pepper recipe spices up the traditional jalapeno versions for a hotter affect. The hot peppers are sweet, hot, and tart all in one bite. I love them so much, I can eat them straight out of the jar! 4.86 from 28 votes Print Pin Save Recipe Saved! Rate Course: canning, pickles, Relish, seasoning, SnackCuisine: Aisan Prep Time: 10 minutes minutesCook Time: 10 minutes minutesrefrigerate: 3 days daysTotal Time: 20 minutes minutes Servings: 48 Calories: 24kcal Author: Katie Crenshaw

Ingredients

• ▢ 1 lb serrano peppers
• ▢ 1 ¼ cup white vinegar
• ▢ ½ cup water
• ▢ 1 ¼ cup sugar
• ▢ 3 garlic cloves

Instructions

• Cook 1 ¼ cup vinegar, ½ cup water, and 1 ¼ cup sugar until sugar is completely dissolved and mixture reaches a soft boil.
• Remove from heat and cool until room temperature.
• Slice 3 garlic cloves very thin.
• Slice 1 lb serrano peppers.
• Add pepper and garlic into a container. Pour vinegar mixture. Cover and refrigerate for 3 days for full flavoring.

Video

Notes

Note: Traditionally this recipe is made with jalapeños. You can do that also if you like. But my friends and I like the heat... the Serrano peppers are not only hotter, they also have a bit of stronger flavor that go really well with the sweet and tartness of this recipe. Note: The spicy sweet vinegar is good poured on stewed cabbage, collards, and turnip greens.

Nutrition- Nutrition info is based on estimation only.

Calories: 24kcal | Carbohydrates: 5g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 1mg | Potassium: 29mg | Fiber: 0g | Sugar: 5g | Vitamin A: 90IU | Vitamin C: 4.3mg | Calcium: 2mg | Iron: 0.1mg Tried this recipe? I want to see it!Mention @aForksTale or tag #aForksTale!