Simple Way to Padron 1964 Maduro

Pickled Padron Peppers

Founded in 1964 and evolving throughout history the padron series today consists of medium to full bodied long filler email me when this item is back in stock.

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 Maduro

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 Maduro

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,