Ingredients:

  • 1 lb whole serrano peppers, stems removed and sliced into rings
  • 4 cloves garlic, smashed
  • 1 ½ cups white distilled vinegar (5% acidity)
  • 1 cup water
  • 2 tbsp sea salt
  • 2 tbsp granulated sugar

Instructions:

  1. Wash the serrano peppers thoroughly under cold water and slice them into ¼ inch rings.
  2. Divide the sliced peppers and smashed garlic evenly between two sterilized pint jars, leaving ½ inch of headspace at the top.
  3. In a medium pot, combine the white distilled vinegar, water, sea salt, and sugar.
  4. Bring the mixture to a rolling boil over medium-high heat, stirring occasionally until the salt and sugar are completely dissolved, then remove from heat immediately.
  5. Carefully pour the hot brine over the peppers in each jar, ensuring the peppers are fully submerged.
  6. Run a bubble remover tool or a clean plastic knife around the inside of the jar to release trapped air.
  7. Wipe the rims clean and secure the lids and rings until finger-tight.
  8. Place jars in a water bath canner, ensuring water covers the lids by at least 1 inch; bring to a boil and process for 15 minutes.
  9. Remove jars and let them sit undisturbed for 24 hours to allow the flavors to penetrate.