Pickles and preserves
A traditional pickle made with long green peppers and garlic in a vinegar brine. Its mildly spicy, refreshing flavor makes it an appetizing accompaniment to winter meals and grilled meats.
Wash the 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 to three weeks. The peppers are ready when they change color and taste sour; refrigerate after opening.
Important: Prick each pepper in several places with a fork so it can absorb the brine. Keep all the peppers submerged and sterilize the jars. Ferment in a cool, dark place for two to three weeks. Refrigerate after opening.
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