Ingredients:

  • 1 lb Serrano peppers, stems removed and sliced into rings
  • 4 cloves garlic, smashed
  • 1 tsp turmeric powder
  • 1 cup white distilled vinegar
  • 1 cup filtered water
  • 2 tbsp kosher salt
  • 1 tbsp organic cane sugar
  • 1 tbsp yellow mustard seeds
  • 1 tsp cumin seeds
  • 1/2 tsp black peppercorns

Instructions:

  1. Wash the serrano peppers thoroughly and pat them completely dry. Slice them into consistent 1/4-inch rings.
  2. Divide the sliced peppers and smashed garlic evenly between two sterilized glass mason jars, then toss in the turmeric powder to coat.
  3. In a saucepan, combine white distilled vinegar, filtered water, kosher salt, organic cane sugar, mustard seeds, cumin seeds, and black peppercorns.
  4. Bring the brine to a strong simmer over medium-high heat, stirring until salt and sugar are fully dissolved, then remove from heat immediately.
  5. Carefully pour the boiling brine over the peppers in the jars, ensuring all slices are fully submerged. Tap jars gently to release air bubbles.
  6. Seal the lids tightly and let the jars sit at room temperature until cool to the touch, then transfer to the refrigerator for 24 hours.