We had several serrano plants in three different pots, they did OK. I stripped them of peppers and today managed to get them all processed into my version of candied peppers.
I waited until there were a good number of red ripe ones because they are so pretty. Can’t wait too long or you’ll get too many that are overripe.
I don’t know how much the jar holds but it’s close to a gallon. It came from the store full of doggie snacks. The pickle juice is 3 cups cider vinegar, 2 cups water, 1-1/2 cups sugar, two teaspoons salt, and a shake of granulated garlic. Boil for a couple of minutes, add the peppers, bring back to a simmer for a few minutes and then dump it all into a clean jar. Give it a couple of weeks for best flavor, you can eat them right away. These are meant to be refrigerator pickles.