Pickle your own peppers
This was one of the first recipes I played around with after sampling some pickled Padrón peppers served as a tapa dish at a local restaurant here in Murcia.
You can find these peppers everywhere in all the local supermarkets in Spain, but you may have to go searching for them elsewhere. Alternatively, you could buy the seeds to propagate and grow your own.
Pickled Padrón Peppers
A great recipe for the holy grail of pickled peppers.
Equipment
- Frying Pan or Skillet
Ingredients
- 24 Padrón Peppers
- 1.5 litres White Vinegar
- 0.5 cup Sugar
- 4 cloves Garlic peeled and sliced
- 1 tsp Black Peppercorns
- 0.5 tsp Dried Cayenne Peppers finely chopped
- 1 tbsp Olive Oil Mild
Instructions
- Heat the olive oil in a large frying pan over a medium-high heat. Place your padrón peppers in the frying pan gently to avoid splashing oil; stir and turn the peppers until they are shiny and slightly blistered, about 5 minutes should be enough. Remove the frying pan from the heat. Transfer the hot peppers to a mason jar or other sterilised glass jar and push the peppers down, but don't compact them too tightly as you want the pickling liquid to encase the the peppers fully.
- Combine white vinegar, sugar, garlic, black peppercorns, and red pepper flakes in a saucepan over medium-high heat. Bring to a boil, remove from heat. Pour the mixture over the peppers into your chosen jar, leaving about 1/2-inch head space. Screw on the top and allow to seal over 24 hours. The heat from the liquid will create a vacuum pulling the lid tightly into place as it cools.
Nutrition
Calories: 135kcalCarbohydrates: 27gProtein: 1gFat: 4gSaturated Fat: 1gSodium: 1mgPotassium: 27mgFiber: 1gSugar: 25gVitamin C: 1mgCalcium: 10mgIron: 1mg
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