PICKLED SERRANO CHILE PEPPERS
Steps:
- First, I washed the peppers and poked each of them in a few places with a knife. Then I packed them into jars. One basket of peppers (about half a pound) filled three half-pint jars. Next I made the brine. I boiled the liquid then let it simmer for ten minutes. While still hot, I poured the brine over the peppers, filling the jar completely with liquid. Next I put the lids on the jars, let them cool, then placed them in the fridge. They should be ready in about a week, but will continue to improve as they sit. From what I hear, they will last a very long time in the fridge.
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