Pickled Padron Peppers

If you can’t find Padron peppers, any small fresh pepper will work, especially jalapeno or red Fresno chile peppers.

Step: 1

Heat vegetable 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 to 5 minutes. Remove from heat. Transfer whole hot peppers to 1 quart mason jar and press down.

Step: 2

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 mixture over peppers into mason jar, leaving about 1/2-inch head space. Screw on 2-piece top; let seal over 24 hours.

Per Serving: 332 calories; protein 6g; carbohydrates 78.5g; fat 1.9g; sodium 20.5mg.

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