Pickles and preserves
These pickles preserve the natural sweetness of Kapya peppers by packing them in an acidified brine for winter. This classic condiment goes well with breakfast and meat dishes.
Wash the Kapya peppers, cut them in half, and remove the seeds.
Pack the peppers tightly into sterilized jars with the garlic cloves.
Combine the vinegar, water, and salt, then bring to a boil.
Pour the hot brine into the jars and seal them. Let them stand at room temperature for 10 minutes.
Use jars sterilized in boiling water to help prevent early spoilage.
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