Cooking Instructions
- 1
Heat the vinegar, sugar and salt over medium-high to high heat in a saucepan or pot. Bring to a boil, stirring occasionally
- 2
Let cool to room temperature
- 3
Thinly slice Serranos & garlic, put in a non-creative (canning) jar
- 4
Add pickle crisp and pour in vinegar mixture until all of the peppers are covered.
- 5
Store in refrigerator, let cure for a couple of days before using
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