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.

 

11 Ratings

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.

 
Jan 23, 2014

The Best, the Best, the Best EVER

 
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!!

 
Sep 24, 2014

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

 
Sep 21, 2014

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 the pepper flakes out.

 

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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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