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
- Heat the oil in a skillet set over medium-high heat.
- Place peppers in the skillet and cook, tossing to coat, until peppers are shiny and start to blister, about 5 minutes. Remove from heat.
- Cool enough to handle, toss with the cilantro leaves, and transfer whole hot peppers to 1 quart mason jar and press down.
- Make the brine. Combine the vinegar, sugar, garlic, peppercorns, salt and pepper flakes in a small saucepan over medium-high heat.
- Bring all the way to a boil then remove from heat.
- 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.
- 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.