Easy Serrano Pepper Canning

Got the idea from this recipe that I made last year for Pickled jalapenos. So this time I did pickled Serrano peppers instead.

Original recipe: recipe

take about 30 Serrano Peppers, washed
1 TB pickling spices or improvised blend
2 TB white sugar
1 – 2 cups white vinegar
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Immerse Serranos in strongly boiling water for three minutes.
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Remove from water and allow to cool slightly on counter. When they have cool enough to be manageable slice about a cm thick.
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Put spices in the bottom of a 500 ml Mason jar.
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Pack Serrano slices into jar. Bring vinegar to a boil and pour enough over slices to cover.
Allow to cool on the counter for a couple of hours. As the Serrano slices settle the vinegar may need to be topped up in order to keep them covered.
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