Heat the vinegar, sugar and salt over medium-high to high heat in a saucepan or pot. Bring to a boil, stirring occasionally

Let cool to room temperature

Thinly slice Serranos & garlic, put in a non-creative (canning) jar

Add pickle crisp and pour in vinegar mixture until all of the peppers are covered.

Store in refrigerator, let cure for a couple of days before using