Pickled Padrón peppers in a tangy, sweet brine are a fantastic accompaniment to salad dressings, marinades, and more.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
19 Calories
Recipe Instructions
Step 1
Inspect one quart-sized jar for cracks and immerse in simmering water until peppers are ready. Wash a new, unused lid and ring in warm soapy water.
Step 2
Heat vegetable oil in a large skillet over medium-high heat. Add peppers; cook and stir until peppers are shiny and lightly blistered, 4 to 5 minutes. Remove from the heat.
Step 3
Transfer peppers to the sterilized jar and press them down into the bottom.
Step 4
Combine vinegar, sugar, garlic, peppercorns, and pepper flakes in a saucepan over medium-high heat. Bring to a boil, then immediately remove from the heat.
Step 5
Pour vinegar mixture into the jar over peppers, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Let rest for 24 hours.
