Ingredients:

  • 1 lb serrano peppers, sliced into 1/4-inch rounds
  • 4 cloves garlic, smashed
  • 1 inch fresh ginger, peeled and thinly sliced
  • 1.5 cups rice vinegar
  • 0.5 cup water
  • 0.5 cup granulated sugar
  • 1 tbsp pickling salt
  • 1 tbsp toasted sesame seeds
  • 2 whole star anise pods
  • 1 tsp black peppercorns

Instructions:

  1. Wash the serrano peppers and slice them into uniform rounds.
  2. Pack the sliced peppers, smashed garlic, and ginger slices tightly into two clean pint mason jars, leaving about 1/2 inch of headspace at the top.
  3. Combine rice vinegar, water, sugar, and salt in a small stainless steel saucepan.
  4. Bring the mixture to a simmer over medium heat, stirring until the sugar and salt have completely dissolved.
  5. Stir in the toasted sesame seeds, star anise, and black peppercorns. Simmer for 2 minutes until fragrant.
  6. Carefully pour the boiling brine over the peppers in the jars, ensuring they are fully submerged.
  7. Tap the jars gently on the counter to release trapped air bubbles.
  8. Allow the jars to cool to room temperature on the counter.
  9. Seal the lids and refrigerate for 24 hours.