Whole Pickled Hot Peppers

1. 1 Fresh chili包装 100 克 约等于 $1.00 200 克
2. 2 Honey 25 克
3. 3 Garlic≈ $10.00 每千克 4 克
4. 4 Salt 9 克
5. 5 Vinegar 9%包装 500 毫升 约等于 $1.30 50 毫升
6. 6 Black peppercorns 1 克
7. 7 Bay leaves 按口味

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. 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.