Ingredients
Scale
- 2 cups fresh garlic cloves, peeled
- 1 cup white vinegar
- 1 cup water
- 1 tbsp kosher salt or pickling salt
- 1 tbsp sugar
- 2 fresh serrano peppers, thinly sliced
- 1 tsp red pepper flakes
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- 2 small dried chili peppers
- 2 tbsp fresh cilantro, chopped
Instructions
- Peel the garlic cloves and place them into a clean glass jar with the sliced serranos, red pepper flakes, peppercorns, mustard seeds, dried chilies, and cilantro.
- In a small saucepan, combine the vinegar, water, salt, and sugar. Heat over medium heat, stirring until dissolved, and bring just to a simmer.
- Pour the warm brine over the garlic and peppers, making sure everything is fully submerged.
- Let the jar cool to room temperature, then seal tightly and refrigerate.
- Pickle for at least 3 days, or ideally 5–7 days, before enjoying.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
Nutrition
- Serving Size: 12
- Calories: 20 per serving