Ingredients
- 16 chili peppers
- For the brine:
- 5 cups of vinegar (5% acidity)
- 1 cup of water
- 2 tbsp sugar
- 2 tbsp canning/kosher/sea salt (pure salt)
- 2 cloves of garlic
- 2 bay leaves
Method
- put all the brine ingredients in a pan and bring to boil dissolving the sugar
- stuff peppers in jar
- add brine – allow 1/2″ headspace
- use butter knife to remove air
- (allow to cool)
- add treated lid
- Either boil in water an 1″ over the top (canning) or store in fridge