Ingredients:

  • 150g serrano peppers, sliced into 1/4-inch rounds
  • 3 garlic cloves, smashed
  • 1 cup white vinegar
  • 1 cup filtered water
  • 1 tbsp kosher salt
  • 1 tbsp granulated sugar

Instructions:

  1. Wash the serrano peppers thoroughly. Slice them into 1/4 inch rounds and place them into a clean 16 oz Mason jar along with the smashed garlic cloves.
  2. Combine the white vinegar, filtered water, kosher salt, and sugar in a small stainless steel saucepan.
  3. Bring the brine mixture to a simmer over medium high heat. Stir occasionally until the salt and sugar have completely dissolved.
  4. Remove the pan from the heat immediately once it simmers. Note: Boiling the brine too long can make it too reductive.
  5. Carefully pour the hot brine over the peppers and garlic in the jar.
  6. Ensure all ingredients are completely submerged. Note: Any pepper poking above the liquid can spoil.
  7. Seal the lid tightly.
  8. Let the jar sit at room temperature until the glass feels cool to the touch.
  9. Transfer the jar to the refrigerator.
  10. Let the peppers cure for at least 24 hours before opening.