Pickled Serrano Peppers(Serranos en Escabeche)

Every time we bring a plant home I somehow manage to kill it, so I have long given up on growing anything. The hubby, however, has a green thumb and so we have a fig tree, a chile pepper plant, thyme, chives, sage, and a pomegranate tree. We live in a small place; that’s pretty much all we can fit.

Our chile plant yielded about 1 lb. of serrano peppers this summer, and naturally we made pickled peppers (the Mexican version). I made these last year too, but they were so freaking hot we couldn’t even eat them. This time I made a couple modifications to the recipe. I used fresh herbs instead of dried, reduced the amount of chiles and increased the amount of cider vinegar. They came out much better!! Slightly sweet from the cider vinegar, tart, and spicy. This are great with sandwiches, burgers, salads, and anything else really. If you don’t eat spicy food you can omit the peppers and just make pickled vegetables.

Serranos en Escabeche

Yield: 6-  ½ pint jars

Time:  30 min.


Olive oil1/4 cup
Carrots, peeled, sliced ¼ thick1 cup
Cauliflower, large, cut into florets2 cups
Red Bliss Potatoes, cut into 1/42 cups
Onion, white, sliced ¼ in. thick1 cup
Garlic, cloves, peeled, cut in half5 ea.
Serrano Peppers2 Cups
Vinegar, White2.5 cups
Vinegar, cider1.5 cups
Salt, kosher1 ½ tbsp.
Oregano, fresh5 Sprigs
Clove, whole1 ea.
Bay leaf, dried1 ea.
Oregano, fresh5 sprigs
Thyme, fresh5 Sprigs
SaltTo Taste


  • Set a large pot to medium heat.  Pour in the olive oil. Once the pan is hot
 add the carrots, cauliflower, and potatoes. Cook for 1 min. and add onions, garlic, and
 serrano peppers. Cook for 1 more minute until peppers begin to soften.
  • Remove pot from heat and pour the white and cider vinegar into the pot slowly. Be careful it will splash.
  • Place pot back on the stove. Add salt, oregano, clove, bay leaf, and thyme. Bring liquid to a simmer and remove pot from heat. Set aside.
  • Follow the USDA guidelines for home canning.


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