Whole Pickled Hot Peppers

1. 1 Fresh chilipacote 100 g ≈ $1.00 200 g
2. 2 Honey 25 g
3. 3 Garlic≈ $10.00 por kg 4 g
4. 4 Salt 9 g
5. 5 Vinegar 9%pacote 500 ml ≈ $1.30 50 ml
6. 6 Black peppercorns 1 g
7. 7 Bay leaves a gosto

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. 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.