PICKLING SERRANO PEPPERS RECIPE RECIPES

Steps:

• Give the serranos a good rinse and cut into thin slices, discarding the stems.  Finely chop a couple tablespoons of onion (I used white onion).  Peel and roughly chop a single garlic clove. 
• Saute the onion and garlic in some oil over medium heat until softened.  Add the sliced serranos along with the spices:  Mexican oregano, cumin, black pepper, and salt. 
• Briefly saute and then add 1/3 cup white vinegar and 1/3 cup water.  Bring to a boil and remove from the heat. 
• Add the serranos and brine to an 8 oz. jar.   Let cool on the counter for a bit, and then seal and store in the fridge.  You can taste them directly after making them, but they won't be fully pickled until the following day.
• Store in the fridge where they keep for about a month.   (Note:  instructions not meant for long term canning.)

Steps:

• Cut the stems off the chiles then slice the chiles in quarters lengthwise. Leave the seeds and veins.
• Chop the onion into 1/2" pieces.
• Cut the carrot into 1/4" rounds.
• Coarsely chop the garlic.
• Layer the vegetables and the spices in the canning jar.
• Cover the vegetables completely with apple cider vinegar. Put the lid on the jar.
• Place the jar in the refrigerator. Every three days give the jar a gentle shake to ensure that the vegetables cure evenly.