Pickled Serrano Peppers 🌶


i I'm Janet and I'm addicted to spice. Group: Hi Janet!

I wasn't always like this. In the past, the need for every meal to set my mouth on fire was unnecessary. Before I was fully satisfied with a small squirt of sriracha here and there, but the pandemic hit and people were starting new hobbies. Plant moms, puzzle doers, sourdough starters were popping up everywhere! So what did I decide? That it was time to increase my spice tolerance.

My Pickled Serranos recipe is a "healthier" version using coconut sugar and apple cider vinegar. It's great for both spice beginners and fanatics because of the sweet and spicy balance. I like to use coconut sugar instead of refined sugar since it's minimally processed but still gives the sweetness of regular sugar. Apple cider vinegar has so many proven benefits to gut health and digestion, so this is a great option to squeeze it into your meals without having to take shots of it straight up.

All in all, I'd give this a spice level of 🔥🔥 out of 5, but remember I eat Thai Chilis and sriracha is like ketchup now so take that rating into consideration. Enjoy!

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  • 1 lb serrano peppers
  • 1 ¼ cup apple cider vinegar
  • ½ cup water
  • 1 ¼ cup coconut sugar
  • 3 garlic cloves
  • 1 large shallot


  • Cook vinegar, water, and sugar until sugar is completely dissolved and mixture reaches a soft boil.
  • Remove from heat and cool until room temperature.
  • Slice serrano peppers on bias
  • Add pepper and garlic into a mason jar or air tight container. Pour vinegar mixture. Cover and refrigerate overnight.
  • The longer it sits, the better it will taste!

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