Ingredients:

  • 1 lb (450g) whole Serrano peppers, stems trimmed
  • 4 cloves (12g) garlic, smashed
  • 1 tsp (2g) whole black peppercorns
  • 1 cup (240ml) white distilled vinegar (5% acidity)
  • 1 cup (240ml) filtered water
  • 1 tbsp (15g) pickling salt (non-iodized)
  • 1 tsp (5g) granulated sugar

Instructions:

  1. Thoroughly rinse the serrano peppers and ensure they are completely dry to prevent dilution of the brine.
  2. Using a toothpick, prick one or two small holes in each pepper to allow the brine to infuse the interior.
  3. Divide the smashed garlic and peppercorns evenly among the 4 jars. Pack the peppers tightly into the jars, leaving about ½ inch of headspace at the top.
  4. In a saucepan, combine the vinegar, water, salt, and sugar.
  5. Bring the mixture to a rolling boil over medium-high heat, stirring occasionally until the salt and sugar are completely dissolved.
  6. Carefully pour the boiling brine over the peppers, ensuring they are completely submerged.
  7. Wipe the rims of the jars clean and screw on the lids firmly.
  8. Let the jars sit at room temperature until they are no longer hot to the touch (approx. 1 hour).
  9. Transfer the jars to the refrigerator and let them cure for at least 24 hours before opening.