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

Immerse Serranos in strongly boiling water for three minutes.

Remove from water and allow to cool slightly on counter. When they have cool enough to be manageable slice about a cm thick.

Put spices in the bottom of a 500 ml Mason jar.

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.