Ingredients:

  • 1 cup sliced serrano peppers (150g)
  • 3 cloves smashed garlic (15g)
  • 1 cup white vinegar (5% acidity)
  • 1/2 cup filtered water
  • 1 tbsp kosher salt
  • 1 tsp white sugar
  • 1 tsp black peppercorns
  • 1 whole bay leaf

Instructions:

  1. Wash the serrano peppers thoroughly and slice them into thin, uniform rounds about 1/8 inch thick.
  2. Pack the sliced peppers and smashed garlic cloves tightly into a clean 16 oz mason jar.
  3. Combine the white vinegar, filtered water, kosher salt, and sugar in a saucepan over medium heat.
  4. Bring the mixture to a strong simmer, stirring occasionally until the salt and sugar are completely dissolved.
  5. Add the peppercorns and the bay leaf during the final minute of simmering to release the aromatics.
  6. Carefully pour the hot brine directly over the peppers in the jar, ensuring every slice is fully submerged.
  7. Tap the jar gently on the counter to release any trapped air bubbles.
  8. Seal the lid tightly and let the jar sit at room temperature for 30 minutes.
  9. Transfer the jar to the refrigerator and cure for at least 24 hours before using.