Homemade Pickled Jalapenos from Hot Peppers

1. 1 Fresh chili包装 100 克 约等于 $1.00 100 克
2. 2 Garlic≈ $10.00 每千克 3 克
3. 3 Salt 5 克
4. 4 Sugar 8 克
5. 5 Vinegar 9%包装 500 毫升 约等于 $1.30 50 毫升

灰色的是盐、香料以及每罐用量不足30克的配料：这些家里通常都有，不计入罐子价格。用量30克及以上的糖、醋和油已计入价格。

做法

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.