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Serrano Pepper Quick Pickle

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. Add the peppers in batches and cook until the peppers start to blister.


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Combine the vinegar water garlic sugar and salt in a medium pot and bring to a boil.

Serrano pepper quick pickle. Its a simple refr. The sliced serrano peppers go. Prepare your peppers.

Let sit for at least 8 minutes then use tongs to remove the. Bring to a boil then simmer 5 minutes or until erythritol is dissolved. Wash your peppers and slice in the desired shape.

Always wear gloves when handling hot peppers. In a large pot place a bottom rack to keep your jars from directly touching the bottom. We like 14 inch slices with the seeds left in.

I love Mexican food. Combine vinegar water erythritol and pinch of salt in a pan. Put sliced peppers and onions in a mason jar.

Heat the oil over medium-high heat and add the onion garlic cumin and coriander. Cover a large skillet with canola oil. Warm the empty jars.

Start the process by washing your peppers before throwing them into the stock pot with boiling water for at least 3 minutes. This recipe is inspired by those pickled peppers and carrots and the other fresh ingredients you get at a taqueria. Remove from the heat and allow to cool before slicing them about half an inch thick.

If you want a less spicy pickled pepper remove the seeds with a spoon. 1 tsp salt for each pint of pickles. Layer your spices on the bottom of the mason jar.

Add jalapeno slices stir and remove from heat. Add the vinegar and water to a pot and bring to a boil then let cool.


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