Pickled Padron Peppers Recipe - Allrecipes.com
Pickled Padron Peppers Recipe
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How to Make Pickled Peppers
See how to make pickled peppers in a delicious and versatile vinegar brine. See more
  • READY IN 1+ days

Pickled Padron Peppers

Recipe by  

"If you can't find Padron peppers, any small fresh pepper will work, especially jalapeno or red Fresno chile peppers."

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Ingredients Edit and Save

Original recipe makes 1 quart Change Servings
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  • PREP

    5 mins
  • COOK

    10 mins
  • READY IN

    1 day 15 mins

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.
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Reviews More Reviews

Jan 31, 2013

We've made these twice using banana peppers and serranos. The sweetness makes these addicting and the spice of the serrano blends nicely with the flavors.

 
Aug 26, 2012

Super easy and very good. I have a huge pepper crop this year, and am making lots of these. great on sandwiches, pizza, nachos.

 

9 Ratings

Jan 23, 2014

The Best, the Best, the Best EVER

 
Sep 15, 2012

Amazing! I used this for a rainbow assortment of peppers. It was a HUGE hit with my family! Thank You for sharing it!

 
Aug 30, 2012

At last, something else to do with our abundance of Padron's! This recipe was a hit at deer camp with my husband and his hunting buddies.

 
Aug 27, 2012

I'm making this review just after making these. My pepper crop this year is Amazing! This recipe is by far the easiest thing I've ever done! If the peppers turn out right- It will be the best recipe ever!!

 
Jul 06, 2014

Made this yesterday. Added yellow, orange and red peppers with onions to the jalapeños. It reduced the heat and the Big Guy loved that because hot peppers make him perspire. These had just the right amount of heat for both of us!

 
Jul 21, 2013

We planted tooo many peppers this year and the usual loss of 1/2 our crop due to drought is reversed this year. Much rain and an over growth of peppers. I have Jalapenos galore and am canning for our Fall sale at church. This is an extraordinary recipe. Thank you for sharing. Anaheim peppers are also wonderful in this recipe.

 

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Nutrition

  • Calories
  • 332 kcal
  • 17%
  • Carbohydrates
  • 78.5 g
  • 25%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 1.9 g
  • 3%
  • Fiber
  • 4.6 g
  • 18%
  • Protein
  • 6 g
  • 12%
  • Sodium
  • 21 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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