Ingredients:

  • 1 cup (150g) Serrano peppers, sliced into rounds
  • 3 cloves (15g) Garlic, smashed
  • 1 tsp (2g) Sea salt
  • 1 cup (240ml) White distilled vinegar
  • 1/2 cup (120ml) Water
  • 1/4 cup (50g) Granulated sugar
  • 1 tsp (6g) Salt
  • 1/2 tsp (1g) Black peppercorns

Instructions:

  1. Slice the serrano peppers into consistent 1/4-inch rounds. Place them in a clean 16 oz glass mason jar along with the smashed garlic cloves and 1 tsp of sea salt, tossing gently to coat.
  2. Combine white distilled vinegar, water, granulated sugar, salt, and black peppercorns in a small saucepan. Bring to a rolling boil over medium-high heat, stirring until sugar and salt are completely dissolved.
  3. Immediately pour the boiling brine over the peppers in the jar, ensuring they are fully submerged. Seal the lid tightly.
  4. Allow the jar to sit at room temperature for 30 minutes to set the texture, then transfer to the refrigerator to chill for 24 hours before serving.