Ingredients:

  • 3/4 lb Serrano peppers, stems removed and sliced into rings
  • 3 cloves Garlic, smashed
  • 1/2 cup White distilled vinegar
  • 1/2 cup Filtered water
  • 1 1/2 tsp Kosher salt
  • 1 1/2 tsp White granulated sugar
  • 1 tsp Whole black peppercorns
  • 1/2 tsp Mustard seeds

Instructions:

  1. Clean the serrano peppers thoroughly and slice them into consistent 1/4-inch rings.
  2. Distribute the smashed garlic cloves, whole black peppercorns, and mustard seeds evenly at the bottom of clean 16 oz mason jars.
  3. Pack the sliced peppers tightly into the jars, leaving approximately 1/2 inch of headspace at the top.
  4. Combine the white distilled vinegar, filtered water, kosher salt, and white granulated sugar in a small saucepan.
  5. Place the saucepan over medium-high heat and bring the mixture to a rolling boil, stirring occasionally until sugar and salt are completely dissolved.
  6. Carefully pour the boiling brine over the packed peppers, ensuring they are completely submerged.
  7. Tap the jars gently on the counter to release trapped air bubbles, seal the lids tightly, and let sit at room temperature for 30 minutes.
  8. Transfer the jars to the refrigerator to cure for 24 hours before serving.