Ingredients:

  • 170g whole serrano peppers, stems trimmed
  • 1 cup (240ml) white vinegar (5% acidity)
  • 1/2 cup (120ml) filtered water
  • 1 tbsp (15g) kosher salt
  • 1 tbsp (12g) white granulated sugar
  • 3 cloves (9g) garlic, smashed
  • 1 tsp (2g) black peppercorns, whole
  • 1/2 tsp (1g) coriander seeds, whole

Instructions:

  1. Wash the serrano peppers thoroughly. Leave them whole for a slower release of heat, or slice them into thin rings. Pack the peppers and smashed garlic cloves tightly into a 500ml glass jar, leaving about 1/2 inch of headspace.
  2. Combine the white vinegar, filtered water, kosher salt, and sugar in a small saucepan. Add the black peppercorns and coriander seeds.
  3. Place the saucepan over medium heat and bring to a strong simmer, stirring occasionally until the salt and sugar are completely dissolved and the liquid is clear.
  4. Carefully pour the hot brine directly over the peppers in the jar, ensuring every pepper is completely submerged. Gently press any floating peppers down with a spoon.
  5. Wipe the rim of the jar clean and screw on the lid tightly. Allow the jar to cool to room temperature on the counter, then transfer to the refrigerator.
  6. Let the peppers steep in the refrigerator for at least 24 hours before opening to allow the flavors to fully meld.