Pickled Padron Peppers

Pickled Padron Peppers

Chef John 22701

"If you can't find Padron peppers, any small fresh pepper will work, especially jalapeno or red Fresno chile peppers."
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1 d 15 m servings 332 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 332 kcal
  • 17%
  • Fat:
  • 1.9 g
  • 3%
  • Carbs:
  • 78.5g
  • 25%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 21 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.



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.

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

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

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.

The Best, the Best, the Best EVER

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 r...

I used Jalapeno peppers, i did not add pepper flakes.

people, who made this, can you tell me please: 3 cups of vinegar is not too much?

Great recipe. The red pepper flakes made this pretty hot. I used banana peppers and I sliced them into rings. It uses more peppers to fill the quart jar. The next time I make this I'll leave...