How to Make Padron 1964 Torpedo

Pickled Padron Peppers

I would def recommend 5 5 1 october 9, 2017 kevin v.

Recipe Summary Pickled Padron Peppers

If you can't find Padron peppers, any small fresh pepper will work, especially jalapeno or red Fresno chile peppers.

Ingredients | Padron 1964 Torpedo

½ teaspoon vegetable oil

12 fresh Padron chile peppers

3 cups white vinegar

½ cup white sugar

4 cloves garlic, peeled, halved

1 teaspoon black peppercorns

½ teaspoon red pepper flakes

Directions

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.

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.

Info | Padron 1964 Torpedo

prep: 5 mins cook: 10 mins additional: 1 day total: 1 day Servings: 2 Yield: 1 quart

TAG : Pickled Padron Peppers

Side Dish, Sauces and Condiments Recipes, Canning and Preserving Recipes, Pickled,