Ingredients:

  • 1 lb serrano peppers, stems removed
  • 3 cloves garlic, smashed
  • 1 cup white distilled vinegar (5% acidity)
  • 1 cup filtered water
  • 2 tbsp pickling salt
  • 1 tbsp granulated sugar
  • 1 tsp whole black peppercorns
  • 1/2 tsp mustard seeds
  • 1/2 tsp coriander seeds

Instructions:

  1. Wash the serrano peppers thoroughly. Slice half of the peppers into thin rounds and leave the other half whole. Pack the sliced and whole peppers into sterilized jars, tucking the smashed garlic cloves into the sides.
  2. In a stainless steel saucepan, combine the water, white distilled vinegar, pickling salt, and sugar. Add the black peppercorns, mustard seeds, and coriander seeds.
  3. Bring the brine mixture to a rolling boil over medium-high heat, stirring occasionally until the salt and sugar are fully dissolved and the liquid is clear.
  4. Carefully pour the boiling brine over the peppers, leaving exactly 1/2 inch of headspace at the top.
  5. Run a plastic utensil around the inside of the jar to release trapped air bubbles. Wipe the rims clean, apply the lids, and screw the bands until finger-tip tight.
  6. Process the jars in a water bath canner for 10 minutes.