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If you like pickled jalapeños, you'll love these pickled serrano peppers too. They're just as tangy and delicious...and even hotter. Try them on tacos, nachos, and more for a pop of spicy flavor! Note: I recommend wearing gloves when you slice the serranos to avoid irritating your skin.
View original recipe on loveandlemons.comPlace the serranos and garlic in a (16-ounce) or similar lidded jar.
Heat the vinegar, water, sugar, and salt in a small saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Pour the brine over the serranos. Let cool to room temperature, then cover and chill for at least 30 minutes before using.
Store in the fridge for up to 2 weeks.
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