Place the serrano peppers and garlic in a glass jar with a lid or other nonreactive container.
Heat the remaining ingredients over medium-high to high heat in a saucepan or pot. Bring to a boil, stirring occasionally.
Pour the brine over the peppers. Let cool for about 30 minutes, or until you can safely handle the jar without injury.
Serve right away or transfer to the fridge for later use.
General
- If you only have 32-ounce Mason jars, double the recipe for the brine. There is an option to adjust the serving size by hovering your mouse over the number next to “Servings” in the recipe card.
- Be careful of touching your face after cutting serrano peppers! Try using a pair of gloves when cutting hot peppers.
- If you have difficulty getting the hot liquid into the jar without spilling, try pouring the brine into a large container with a lip first, like a big glass measuring cup.
Storage
- Store in the fridge in the jar or other tightly sealed nonreactive container for up to two weeks.
- I do not recommend freezing these peppers.
Calories: 7kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.004g | Sodium: 874mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin A: 133IU | Vitamin C: 7mg | Calcium: 3mg | Iron: 0.1mg