These quick pickled serrano peppers are the perfect balance of sweet, spicy, and tangy — made with just 5 simple ingredients!  Whether you love heat on your tacos, rice bowls, or noodles, this small-batch recipe takes only minutes to prep and adds a bold kick to any dish. No canning required — just slice, brine, and chill!

Ingredients

  • 1 lb serrano peppers (or chili of choice)
  • 1 cup water
  • 1 cup white vinegar
  • ½ cup sugar
  • 1 tbsp salt

Instructions

  1. Slice serrano peppers into thin medallions or coins. Place them into clean, airtight jars.
  2. In a small pot, combine water, vinegar, sugar, and salt. Stir over medium heat until the sugar and salt are fully dissolved.
  3. Remove from heat and let the brine cool completely to room temperature.
  4. Pour the cooled brine over the peppers, ensuring they’re fully submerged.

These quick pickled serrano peppers are an easy way to elevate any meal. Store them in the fridge and enjoy that bold, homemade flavor anytime.

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