Quick Pickled Serranos

These quick pickled serrano peppers are the perfect balance of sweet, spicy, and tangy — made with just 5 simple ingredients! Whether you love heat on your tacos, rice bowls, or noodles, this small-batch recipe takes only minutes to prep and adds a bold kick to any dish. No canning required — just slice, brine, and chill!

Ingredients

• 1 lb serrano peppers (or any alternative chili)
• 1 cup water
• 1 cup white vinegar
• 1/2 cup sugar
• 1 tbsp salt

Instructions

1. Prep the peppers: Slice serrano peppers into medallions and place in clean mason jars.

2. Make the brine: In a small saucepan, combine water, white vinegar, sugar, and salt. Heat over medium heat, stirring until the sugar and salt are fully dissolved.

3. Cool the brine: Remove from heat and allow the brine to cool to room temperature.

4. Pickle: Pour the cooled brine over the peppers until fully submerged. Seal the jars and refrigerate.

5. Rest: Allow to pickle for at least 30 minutes before serving. They taste even better after 24 hours. Store in the fridge for up to 2 weeks.