Not sure why I didn’t think of it earlier, but this year’s bumper crop of serrano peppers made me have to contemplate what the heck I’d be doing with them all. Unfortunately about half are still green because our weather went directly from summer to crap. (September & October are usually a gorgeous indian summer – we’re getting totally screwed thus far, feels like January out there). But fortunately, peppers don’t care. Me, I like red serranos so most of these will be gifts, but they’re so pretty I wanted to share this photo. I also heard that the pickling causes the spiciness dies down just enough so you don’t want to slice off your tongue after biting into one 🙂
Ingredients: 1 lb fresh serrano peppers 2 1/2 cups water 2 1/2 cups vinegar (I combined white & apple cider, but do white for aesthetics) 3 tablespoons organic sugar 3 tablespoons kosher or pickling salt 3 bay leaves 2 tbsp whole coriander seeds 3 cloves garlic, peeled and quartered 2 tbsp peppercorns
Stab the peppers three times a piece then stuff into jars. (Really cram them in there, it’s amazing what happens after you add the brine!) Boil all the other ingredients and pour into your canning jars (this makes 3 pints) and then process them for 15 minutes.