My family loooooves padrón peppers and after a recent visit with them, which included a meal at a Spanish tapas restaurant (where padróns are usually on the menu), I felt inspired to pickle these compact little bites. This pickle recipe would also work with any small, mild peppers.
Padrón peppers are pretty easy to find during the summer and generally lack much spice (about 1 in 10 are hot). More helpful details about growth and heat factors here. I was surprised that I couldn’t find many other pickled padrón recipes out there but this is a nice video tutorial for one recipe and this is a pickled Shishito pepper that I’m sure could be applied to padróns as well. The video recipe calls for a quick sauté before canning but I just pickled them raw. They were a little tough so next time I make them I’ll probably try the quick cooking technique beforehand.
