Ingredients:

  • 8 oz Serrano Peppers
  • 4 cloves Garlic
  • 1 cup Rice Vinegar
  • 1/2 cup Water
  • 1/3 cup Granulated Sugar
  • 1 tbsp Sea Salt

Instructions:

  1. Cut the Serrano peppers into uniform rounds, approximately 1/8 inch thick.
  2. Dunk the sliced peppers in a bowl of ice water for 20 minutes, then drain thoroughly to ensure maximum crunch.
  3. Place the sliced peppers and thinly sliced garlic cloves into a clean glass mason jar, packing them tightly without crushing.
  4. In a small saucepan, combine the rice vinegar, water, granulated sugar, and sea salt.
  5. Heat over medium heat, stirring occasionally, until the sugar and salt are completely dissolved.
  6. Remove the brine from heat and let it sit for 5 minutes so it is hot but not boiling.
  7. Carefully pour the hot brine over the peppers until they are completely submerged.
  8. Tap the jar gently to release trapped air bubbles and seal with a tight lid.
  9. Allow the jar to cool to room temperature on the counter, then transfer to the refrigerator to cure for at least 24 hours before serving.