Homemade Pickled Jalapenos from Hot Peppers

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

Itens em cinza são sal, temperos e tudo o que for menos de 30 g por pote: geralmente você já tem isso em casa, então não está incluso no preço do pote. Açúcar, vinagre e óleo a partir de 30 g estão incluídos no cálculo.

Método

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.