Serrano Pepper Quick Pickle

Bring to a boil then simmer 5 minutes or until erythritol is dissolved. Ingredients 1 tsp olive oil 2 tbsp yellow onion diced 1 clove of garlic minced ¼ tsp dried oregano ⅛ tsp cumin seeds ⅛ tsp coriander seeds 3-4 whole peppercorns ⅓ cup vinegar 3 tbsp water ½ tsp kosher salt 8-10 serrano peppers.

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In a large pot place a bottom rack to keep your jars from directly touching the bottom.

Serrano pepper quick pickle. I love Mexican food. Put sliced peppers and onions in a mason jar. Remove from the heat and allow to cool before slicing them about half an inch thick.

Add jalapeno slices stir and remove from heat. Cover a large skillet with canola oil. Warm the empty jars.

We like 14 inch slices with the seeds left in. Heat the oil over medium-high heat and add the onion garlic cumin and coriander. This recipe is inspired by those pickled peppers and carrots and the other fresh ingredients you get at a taqueria.

Start the process by washing your peppers before throwing them into the stock pot with boiling water for at least 3 minutes. Add the vinegar and water to a pot and bring to a boil then let cool. Layer your spices on the bottom of the mason jar.

Add the peppers in batches and cook until the peppers start to blister. Its a simple refr. If you want a less spicy pickled pepper remove the seeds with a spoon.

The sliced serrano peppers go. Combine vinegar water erythritol and pinch of salt in a pan. Combine the vinegar water garlic sugar and salt in a medium pot and bring to a boil.

Prepare your peppers. Wash your peppers and slice in the desired shape. 1 tsp salt for each pint of pickles.

Let sit for at least 8 minutes then use tongs to remove the. Always wear gloves when handling hot peppers.

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