Pickled Padron Peppers recipe
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Ingredients
- ½ teaspoon vegetable oil 12 fresh Padron chile peppers 3 cups white vinegar ½ cup white sugar 4 cloves garlic, peeled, halved 1 teaspoon black peppercorns ½ teaspoon red pepper flakes
Nutrition Info
- 332.2 caloriescarbohydrate: 78.5 gcholesterol: : -fat: 1.9 gfiber: 4.6 gprotein: 6 gsaturatedFat: 0.3 gservingSize: -sodium: 20.5 mgsugar: 63.9 gtransFat: : -unsaturatedFat: : -
Directions Pickled Padron Peppers
Directions
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Heat vegetable oil in a large skillet over medium-high heat. Place peppers in the skillet, cook and stir until peppers are shiny and lightly blistered, 4 to 5 minutes. Remove from heat. Transfer whole hot peppers to 1 quart mason jar and press down.
Combine white vinegar, sugar, garlic, black peppercorns, and red pepper flakes in a saucepan over medium-high heat. Bring to a boil, remove from heat. Pour mixture over peppers into mason jar, leaving about 1/2-inch head space. Screw on 2-piece top, let seal over 24 hours.