Pickled Padrón Peppers

Ingredients

• 0.5 teaspoons vegetable oil
• 12 freshs Padron chile peppers
• 3 cups white vinegar
• 0.5 cups white sugar
• 4 cloves garlic , peeled, halved
• 1 teaspoon black peppercorns
• 0.5 teaspoons red pepper flakes

Instructions

1. 1

   Inspect one quart-sized jar for cracks and immerse in simmering water until peppers are ready. Wash a new, unused lid and ring in warm soapy water.

2. 2

   Heat vegetable oil in a large skillet over medium-high heat. Add peppers; cook and stir until peppers are shiny and lightly blistered, 4 to 5 minutes. Remove from the heat.

3. 3

   Transfer peppers to the sterilized jar and press them down into the bottom.

4. 4

   Combine vinegar, sugar, garlic, peppercorns, and pepper flakes in a saucepan over medium-high heat. Bring to a boil, then immediately remove from the heat.

5. 5

   Pour vinegar mixture into the jar over peppers, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Let rest for 24 hours.