Ingredients1 d 15 m servings 332
- 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.
Per Serving: 332 calories; 1.9 78.5 6 0 21 Full nutrition
ReviewsRead all reviews 14
We've made these twice using banana peppers and serranos. The sweetness makes these addicting and the spice of the serrano blends nicely with the flavors.
Super easy and very good. I have a huge pepper crop this year, and am making lots of these. great on sandwiches, pizza, nachos.
Amazing! I used this for a rainbow assortment of peppers. It was a HUGE hit with my family! Thank You for sharing it!
At last, something else to do with our abundance of Padron's! This recipe was a hit at deer camp with my husband and his hunting buddies.
people, who made this, can you tell me please: 3 cups of vinegar is not too much?
Made this yesterday. Added yellow, orange and red peppers with onions to the jalapeños. It reduced the heat and the Big Guy loved that because hot peppers make him perspire. These had just the ...