Whole Pickled Hot Peppers

1. 1 Fresh chilipack 100 g ≈ $1.00 200 g
2. 2 Honey 25 g
3. 3 Garlic≈ $10.00 per kg 4 g
4. 4 Salt 9 g
5. 5 Vinegar 9%pack 500 ml ≈ $1.30 50 ml
6. 6 Black peppercorns 1 g
7. 7 Bay leaves to taste

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Wear gloves. Wash and dry the peppers, then prick each one near the stem with a toothpick. Blanch in boiling water for 2 minutes and cool in cold water.

2. Sterilize a 0.5 l jar and lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes.

3. Place the bay leaf, peppercorns, and sliced garlic³ in the bottom of the jar, then pack in the peppers tightly.

4. Bring the water (about 200 ml) to a boil with the salt and honey, simmer for 2 minutes, remove from the heat, and stir in the vinegar⁵.

5. Pour the hot marinade over the peppers to the rim and cover with the lid.

6. Sterilize the jar in a pot of hot water for 10 minutes from the moment it comes to a boil.

7. Seal, turn upside down, and wrap until cool. Store in a cool, dark place for up to 12 months, and keep an opened jar in the refrigerator for up to 30 days. Taste after 2 weeks.