Pickled Serrano Peppers

These are SO easy to make, in literally less than an hour.  Do be careful when slicing these hot, spicy peppers though.  If your skin is sensitive to the Capsaicin in peppers, wear rubber gloves and of course – do NOT touch your eyes after handling them.  These can also be made with Jalapeño Peppers, but I prefer the increased heat of the Serranos.



2 lbs fresh Serrano or Jalapeño Peppers, washed, stems removed and sliced into 1/4″ thick slices
2 Cups White Vinegar
2 Cups Water
1/2 Cup Olive Oil
2 tsp. Salt
2 tsp. Pickling Spices


Pack peppers into clean, sterilized jars, leaving an inch of headspace at the top.

Bring the vinegar, water, oil, salt and pickling spices to a boil in a saucepan over medium heat, stirring to dissolve salt.

Pour the boiling liquid over the peppers, leaving at least 1/2″ headspace at the top of each jar.

Wipe jar rims, adjust lids and screw caps on fingertip tight.

Process in a boiling water canning bath for 20 minutes (start timing when water returns to a boil).

Remove from canner to wire racks to cool, remove screw bands when cool and wipe any moisture away.  Check jars for proper seals before storing; seals should be curved downward.  Any that are not sealed properly, reprocess or use immediately and refrigerate promptly.

Age several weeks before using.

Excellent on Nachos, Sausages or Beef Dip Sandwiches

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