5/12/2018 – Decided to dump it as they became very cloudy with white clumps. LIkely due to the serranos being too tall for the pint jar and nearly sticking up out of the brine.

Stuffed a narrow mouth canning jar with washed and stemmed serrano peppers along with peeled carrot sticks and two fingers of garlic. Filled the jar to cover the peppers with a 6% brine made with canning salt and capped with an airlock. With the peppers tight in the jar, the narrow upper part of the jar held them stationary below the brine.