Pickled Padron Peppers
The most famous pepper of Spain, the Padron Pepper is a unique and delightful little pepper with a variety of traditional uses. Fruits are most commonly picked green and have a delicious sweet flavor, with some heat near their centers. Though often classified as a sweet pepper, about 5-10% of the fruits come out hot. If allowed to ripen to red, fruits gain heat as well. Usually used for fried tapas and pickles.
- 1/2 teaspoon vegetable oil
- 12 fresh Padron chile peppers
- 3 cups white vinegar
- 1/2 cup white sugar
- 4 cloves garlic, peeled, halved
- 1 teaspoon black peppercorns
- 1/2 teaspoon red pepper flakes
- 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.
- 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.