Cook 1 ¼ cup vinegar, ½ cup water, and 1 ¼ cup sugar until sugar is completely dissolved and mixture reaches a soft boil.
Remove from heat and cool until room temperature.
Slice 3 garlic cloves very thin.
Slice 1 lb serrano peppers.
Add pepper and garlic into a container. Pour vinegar mixture. Cover and refrigerate for 3 days for full flavoring.
