Ingredients
24
24 servings
- •0.5 teaspoon vegetable oil
- •12 fresh Padron chile peppers
- •3 cups white vinegar
- •0.5 cup white sugar
- •4 cloves garlic, peeled, halved
- •1 teaspoon black peppercorns
- •0.5 teaspoon red pepper flakes
Instructions
- 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.
- 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.
- Transfer peppers to the sterilized jar and press them down into the bottom.
- 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.
- 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.
Nutritional Facts
Per 24 servings
- Calories: 19
- Carbohydrate: 4g
- Fat: 0g
- Fiber: 0g
- Protein: 0g
Related Recipes
Pickled Garlic and Jalapeño Peppers
Easy Pickled Jalapeno Peppers
Pickled Banana Peppers
Pickled Peppers
Hungarian Pickled Cauliflower
Pickled Jalapeños
Homemade Pickling Spice
Pickled Garlic
Pickled Pepper and Onion Relish
Nothin' Sweet About These Spicy Refrigerator Pickles
Spicy Dill Pickles
