“Pickled” Padron peppers in a tangy, sweet brine are a fantastic accompaniment to salad dressings, marinades and more!
½ teaspoon oil
12 fresh (or more) Padron peppers
3 cups white wine vinegar
½ cup sugar
4 cloves garlic, peeled, halved
1 teaspoon black peppercorns
½ teaspoon red pepper flakes
1. Heat oil in a large skillet over medium-high heat. Place peppers in the skillet; cook and stir until peppers are shiny and lightly blistered, 4-5 minutes. Remove from heat. Transfer whole hot peppers to1 quart mason jar and press down.
2. Combine white wine vinegar, sugar, garlic, black peppercorns, and red pepper flakes in a saucepan over medium-high heat. Bring to a boil, remove from heat. Pour over peppers in the mason jar, leaving about 1/2–inch head space. Screw on 2-piece top; let seal over 24 hours.