Pickles and preserves
This recipe quickly pickles pointed hot peppers in a vinegar brine. No cooking is needed; the peppers can be transferred to a jar in just a few minutes. They make a tangy side for breakfast or a lunchbox.
Wash the hot peppers, trim off the stem ends, and arrange them in a jar.
Thoroughly mix the water, vinegar, and salt without boiling, then add the garlic cloves.
Pour the mixture into the jar until the peppers are covered.
Close the jar and leave it in a cool place for 3 days, then store it in the refrigerator.
Fill the jar to the top with brine; any remaining air space may lead to mold. After 3 days at room temperature, store the pickles in the refrigerator for up to 1 month.
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