Pickled Padron Peppers

Pickled Padron Peppers

  • 1/2 teaspoon vegetable oil
  • 1-2 dozen fresh padron peppers
  • 3 cups white vinegar
  • 1/2 cup sugar
  • 4 cloves garlic, peeled, sliced in half
  • 1 teaspoon black peppercorns
  • 1 teaspoon salt
  • 1 pinch red pepper flake
  • 1 pinch cilantro leaves, minced
  1. Heat the oil in a skillet set over medium-high heat.
  2. Place peppers in the skillet and cook, tossing to coat, until peppers are shiny and start to blister, about 5 minutes. Remove from heat.
  3. Cool enough to handle, toss with the cilantro leaves, and transfer whole hot peppers to 1 quart mason jar and press down.
  4. Make the brine. Combine the vinegar, sugar, garlic, peppercorns, salt and pepper flakes in a small saucepan over medium-high heat.
  5. Bring all the way to a boil then remove from heat.
  6. Carefully pour the hot brine over the peppers in mason jar (a funnel makes this easier and safer). Leave 1/2-inch head space between the top of the liquid and the bottom of the jar lid and make sure all peppers are completely submerged.
  7. Screw on 2-piece top and leave on the counter overnight. As the brine cools a vaccuum will form in the jar sealing it for long term storage.