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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.