Ingredients:
1 kg (2 lbs) fresh chili peppers – You can use your choice of chili peppers: jalapeños, serranos, or habaneros, depending on your desired level of heat.
4 cloves garlic – Crushed.
1 cup (240 ml) white vinegar – 5% acidity.
1 cup (240 ml) water
1/4 cup (50 g) granulated sugar
2 tablespoons salt – Non-iodized, such as kosher salt.
1 tablespoon mustard seeds
1 tablespoon coriander seeds – Crushed.
1 teaspoon cumin seeds – Crushed.
1/2 teaspoon red pepper flakes – For extra heat (optional).
1 sprig fresh thyme – Optional, for a herbal touch.
Instructions:
1. Prepare the Peppers:
Wash Peppers: Rinse the chili peppers under cold water and dry them with a clean towel.
Seed Peppers: Trim the stems and, if desired, remove the seeds to reduce the heat of the peppers. You can also leave them whole if you prefer very spicy peppers.
2. Prepare the Brine:
Combine Ingredients: In a large saucepan, combine the vinegar, water, sugar, and salt. Add the mustard seeds, coriander seeds, cumin seeds, and red pepper flakes.
Heat Brine: Bring the mixture to a boil, stirring to dissolve the sugar and salt. Reduce the heat and let it simmer for 5 minutes.
3. Prepare the Jars:
Sterilize Jars: Place the glass jars and lids in a large pot of boiling water for 10 minutes to sterilize them. Remove them from the water and let them dry on a clean towel.
4. Pack the Jars:
Fill Jars: Place the chili peppers and crushed garlic in the sterilized jars. You can also add a sprig of fresh thyme if using.
Add Brine: Pour the hot brine over the peppers, making sure they are fully submerged. Leave about 1 inch of headspace at the top of the jar.
Remove Air Bubbles: Use a clean, non-metallic utensil (like a chopstick) to release any air bubbles and ensure the peppers are completely covered.
5. Seal and Store:
Seal Jars: Wipe the rims of the jars with a clean cloth to remove any residue. Place the lids on the jars and screw on the metal bands until fingertip-tight.
Process (Optional): For longer shelf life, you can process the jars in a boiling water bath for 10-15 minutes. Ensure the water covers the jars by at least 1 inch.
Cool: Remove the jars from the boiling water and let them cool to room temperature on a clean towel. You should hear a “pop” as the lids seal properly.
Tips for Perfection
Safety: Wear gloves when handling chili peppers to avoid skin irritation. Do not touch your face during this step.
Spices: Feel free to adjust the spices to your taste. You can add other herbs or spices to customize the flavor.
Storage: Store the jars in a cool, dark, and dry place. Once opened, refrigerate the jars to extend their shelf life.