Sour Pickled Chili Peppers

For the pickled chili peppers, rinse the chili peppers with cold water, peel the garlic cloves.

In a pot, bring 200 ml of water to a boil with the vinegar, herbs and spices. Once the sugar and salt have dissolved, add the chili peppers and the garlic cloves. Now simmer on low heat for about 10 minutes.

Lift the chilies and garlic cloves out of the broth and layer them in cold-rinsed preserving jars. Pour the broth over until the pods are completely covered.

Close the jars tightly and store in a cool, dark place.

Related Recipes:

Pickled Corn CobsFor the pickled corn cobs, boil the water with all the spices except the thyme. Boil the corn cobs for 1-2... Piccalilli, English Mustard Vegetables1. rinse vegetables, clean and divide into pieces the size of a game cube. Peel pearl onions. Brush cornichons... Grilled Kingfish with Paprika Chili SauceFor the sauce, place the peppers and chili peppers on the broiler for 10-15 minutes. Remove the skin from the... Pickled BeetFor the pickled beet, wash the beet carefully so that the skin is not damaged. Cut off the leaves about 2 cm... Pho BoFor Pho Bo, first bring leg slices to a simmer in a pot, covered with cold water. Boil for 5 minutes, drain... Stuffed Peppers with ParadeissauceWash the peppers, carefully cut away the top with the stem at the upper edge, then carefully remove the core... Stock Tomato SauceFirst, halve the small bottle tomatoes, coarsely chop larger tomato varieties. Peel the onion and cut... Ringroot Sweet and SourPrepare water, vinegar, sugar, scraped vanilla pod, cinnamon, peeled ginger bulb and cloves on low gas flame... Pickled Heart CherriesFor the pickled heart cherries, check the heart cherries (rot or tarnished), wash well and place on a towel to... Chili RelishFor the Chili Relish, coarsely chop the chili, also coarsely chop/chop the shallots and garlic. Place the...