Ingredients:

  • 1 lb fresh serrano peppers, sliced into rounds
  • 1 cup white distilled vinegar
  • 1 cup filtered water
  • 1 tbsp kosher salt
  • 1 tbsp granulated sugar
  • 4 cloves garlic, smashed
  • 1 tsp black peppercorns
  • 1 tsp coriander seeds
  • 2 dried bay leaves

Instructions:

  1. Wash the serranos and slice them into 1/4-inch rounds. Distribute the sliced peppers evenly among the four jars. Add one smashed garlic clove, a pinch of peppercorns, coriander seeds, and a half-bay leaf to each jar.
  2. In a small saucepan, combine the white vinegar, water, salt, and sugar. Bring the mixture to a simmer over medium heat, stirring occasionally until the salt and sugar have completely dissolved.
  3. Carefully pour the hot brine over the peppers in each jar, leaving about 1/2 inch (1.2cm) of headspace at the top. Use a butter knife or chopstick to gently stir and release any trapped air bubbles. Seal the lids tightly.
  4. Allow the jars to cool to room temperature and refrigerate for 24 hours for optimal flavor infusion.