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Pickled Padron Peppers


1/2 teaspoon vegetable oil
12-15 fresh Padron chile peppers
3 cups white vinegar
1/2 cup white sugar
4 cloves garlic, peeled, halved
1 teaspoon black peppercorns
1/2 teaspoon red pepper flakes


  1. Heat vegetable oil in a large skillet over medium-high heat.
  2. Place peppers in the skillet; cook and stir until peppers are shiny and lightly blistered, 4 to 5 minutes.
  3. Remove from heat. Transfer whole hot peppers to 1 quart mason jar and press down.
  4. Combine white vinegar, sugar, garlic, black peppercorns, and red pepper flakes in a saucepan over medium-high heat.
  5. Bring to a boil, remove from heat.
  6. Pour mixture over peppers into mason jar, leaving about 1/2-inch head space.
  7. Screw on 2-piece top; let seal over 24 hours.