Hang tight!
"If you can't find Padron peppers, any small fresh pepper will work, especially jalapeno or red Fresno chile peppers." — Chef John
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1/2 teaspoon vegetable oil
12 fresh Padron chile peppers
3 cups white vinegar
1/2 cup white sugar
4 cloves garlic, peeled, halved
1 teaspoon black peppercorns
1/2 teaspoon red pepper flakes
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!
6 Ratings
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.
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!!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Pickled Padron Peppers
Serving Size: 1/2 of a recipe Servings Per Recipe: 2 Amount Per Serving Calories: 332 Calories from Fat: 17
See how to make pickled peppers in a delicious and versatile vinegar brine.
See how to turn hot chile peppers into peppy pickles.
Watch Chef John make quick-and-easy pickled peppers.
