Love spicy food? These pickled serrano peppers are the perfect way to add a hot, tangy kick to tacos, burgers, burritos, and more. They’re easy to make, need only 6 ingredients, and are ready in just 15 minutes!
What Are Serrano Peppers?
Serrano peppers are slim, green or red chili peppers that are hotter than jalapeños. They are commonly used in Mexican cooking and pack a bold flavor with heat. On the Scoville scale, they score:
| Pepper | Scoville Heat Units (SHU) |
|---|---|
| Bell Pepper | 0 |
| Jalapeño | 2,500 to 8,000 SHU |
| Serrano | 10,000 to 23,000 SHU |
| Habanero | 100,000 to 350,000 SHU |
Serranos are 3–4x hotter than jalapeños but still milder than habaneros, making them perfect for pickling.
Why You’ll Love This Recipe
- Quick & easy: Ready in 15 minutes
- Only 6 ingredients
- Long shelf life
- Customizable heat level
- Great for meal prep and gifting
Serrano Peppers Ingredients
- 15 serrano peppers, thinly sliced
- 1 garlic clove, peeled and smashed
- ¾ cup distilled white vinegar
- ¾ cup water
- ¼ cup cane sugar (or white sugar)
- 2 teaspoons sea salt
Optional add-ins for extra flavor: bay leaf, black peppercorns, coriander seeds, or a few slices of onion or carrot.
How to Make Pickled Serrano Peppers
Step-by-Step Instructions
Step 1: Prepare the Peppers
- Wash the serrano peppers thoroughly.
- Thinly slice them into rings.
- Peel and smash 1 garlic clove.
- Place the sliced peppers and garlic into a clean 16-ounce glass jar (with lid).
Step 2: Make the Pickling Brine
- In a small saucepan, add:
- ¾ cup water
- ¾ cup vinegar
- ¼ cup cane sugar
- 2 teaspoons sea salt
- Heat over medium flame.
- Stir until the sugar and salt dissolve completely (about 1–2 minutes).
- Remove from heat.
Step 3: Combine Peppers & Brine
- Carefully pour the hot brine into the jar over the serrano slices and garlic.
- Make sure the peppers are fully submerged in the liquid.
Step 4: Cool and Refrigerate
- Let the jar cool to room temperature (about 20–30 minutes).
- Close the jar with the lid.
- Place the jar in the refrigerator.
Step 5: Let It Pickle
- Wait at least 30 minutes before using.
- The flavor will improve the longer they sit — they’re best after a few hours or overnight.
Nutrition Facts (Per 1 Tbsp Serving)
| Nutrient | Amount |
|---|---|
| Calories | 5 kcal |
| Carbohydrates | 1 g |
| Sugars | 1 g |
| Sodium | 150 mg |
| Vitamin C | 3% DV |
Note: Actual values may vary slightly based on size and type of peppers used.
How to Store Pickled Peppers
- Keep in the refrigerator in a tightly sealed glass jar.
- Best enjoyed within 2 weeks for peak flavor.
- The color may change slightly over time, but that’s normal.
Flavor Variations & Substitutes
- Less spicy? Use half jalapeños and half serranos.
- Sweeter? Add more sugar (up to ⅓ cup).
- More tangy? Use apple cider vinegar instead of white vinegar.
- Different chili? Works with jalapeños, Fresno chilies, or Thai chilies too.
Ways to Use Pickled Serrano Peppers
These spicy pickled chilies are so versatile! Use them to:
- Top tacos, nachos, or quesadillas
- Add heat to burrito bowls or breakfast burritos
- Layer into burgers, veggie sandwiches, or grilled cheese
- Add to salads for crunch and kick
- Mix into avocado toast, scrambled eggs, or mac and cheese
- Blend into salsas, dips, or spicy mayo
Frequently Asked Questions
Q: Can I can these for long-term storage?
A: No, this is a quick refrigerator pickle recipe. For long-term canning, you need a proper sterilization and canning process.
Q: Can I use other vinegar?
A: Yes, but make sure it’s at least 5% acidity. Apple cider vinegar and rice vinegar both work well.
Q: Can I eat them right away?
A: They’re safe to eat after 30 minutes, but the flavor is much better after a few hours or overnight.
Q: How spicy are these?
A: Very spicy! Serrano peppers are much hotter than jalapeños. Adjust the heat by using fewer peppers or removing seeds.