A fiery pickle made by preserving hot long green peppers in a simple salt-and-vinegar brine. This classic preparation uses just a few ingredients and adds a sharp kick to a meal.
Caution: Wearing gloves, wash the hot peppers and prick each one in several places with a fork. Pack them tightly into a sterilized jar with the garlic.
Bring the water, vinegar, and salt to a boil, stirring until the salt dissolves. Let the brine cool until lukewarm.
Pour the lukewarm brine over the peppers until they are covered. Important: Place a weight on top to keep the peppers submerged, then seal the jar tightly.
Leave to ferment in a cool, dark place for two weeks. The peppers are ready when they change color and taste sour; refrigerate after opening.
Important: Wear gloves when handling hot peppers, and do not touch your eyes; capsaicin can burn. Prick the peppers with a fork so they absorb the brine. Keep all the peppers submerged and sterilize the jars. Ferment in a cool, dark place for two weeks.
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