Pickled Serrano Peppers with Garlic

Instructions:

1. Put on latex or nitrile gloves before handling the peppers to prevent capsaicin skin irritation.
2. Thinly slice the serrano peppers into uniform rounds. For milder heat, scrape out the white pith and seeds before slicing.
3. Divide the smashed garlic cloves among the bottom of a 16 oz glass mason jar, then pack the sliced peppers tightly on top.
4. In a small saucepan, combine the distilled white vinegar, water, kosher salt, and granulated sugar.
5. Heat the mixture over medium-high, stirring constantly only until the salt and sugar have completely dissolved.
6. Remove the brine from heat immediately; do not allow it to reach a rolling boil to prevent softening the peppers.
7. Carefully pour the hot brine over the peppers in the jar, ensuring they are completely submerged.
8. Let the jar cool at room temperature for 10 minutes, then screw on the lid tightly.
9. Place the jar in the refrigerator for at least 30 minutes to allow the flavors to infuse.