Hot Pickled Peppers

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

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Ingredients:

Filtered water
Heinz distilled white vinegar
Sugar
Salt
2 bay leaves
1 tbsp. coriander
1 tsp. cumin seeds
4 sprigs of fresh thyme
3 cloves of garlic, smashed
2 tbsp. peppercorns (I use a mix of 4 different colors black, white, pink & green)
1 – 2 lbs. mixed peppers depending on what size canning jar you will be using.

Instructions:

Slice the peppers and pack them into a glass jar until there is no more space. If you would like to leave the peppers whole and slice later you can do that as well just make sure that the jar is packed really tight. I like to leave a few whole peppers and slice the rest that way we have both.