Pickled Padron Peppers
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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 | Cateye Padrone Stealth Review½ teaspoon vegetable oil12 fresh Padron chile peppers3 cups white vinegar½ cup white sugar4 cloves garlic, peeled, halved1 teaspoon black peppercorns½ teaspoon red pepper flakesDirectionsHeat 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 | Cateye Padrone Stealth Reviewprep: 5 mins cook: 10 mins additional: 1 day total: 1 day Servings: 2 Yield: 1 quart
TAG : Pickled Padron PeppersSide Dish, Sauces and Condiments Recipes, Canning and Preserving Recipes, Pickled,
