Homemade Pickled Jalapenos from Hot Peppers

1. 1 Fresh chiliverpakking 100 g ≈ $1.00 100 g
2. 2 Garlic≈ $10.00 per kg 3 g
3. 3 Salt 5 g
4. 4 Sugar 8 g
5. 5 Vinegar 9%verpakking 500 ml ≈ $1.30 50 ml

Grijze items zijn zout, kruiden en alles onder de 30 g per pot: dit heb je meestal thuis, dus het is niet in de prijs van de pot inbegrepen. Suiker, azijn en olie vanaf 30 g zijn wel in de prijs meegenomen.

Bereidingswijze

1. Rinse the peppers, trim off the stems, and slice into 3–4 mm rings. For milder heat, remove some of the seeds. Wear gloves.

2. Peel the garlic² and cut it in half. Pack the peppers and garlic into a 0.25 l jar.

3. In a small saucepan, combine 80 ml water, 50 ml 9% vinegar⁵, 5 g salt, and 8 g sugar. Bring to a boil.

4. Pour the hot brine over the peppers to the rim without packing them down too tightly.

5. Let stand on the counter for 1 hour until cool, then close with a lid.

6. Store in the refrigerator for up to 21 days. Let steep for at least 1 hour, but it is better after 24 hours.