A pickle that adds fire to the table, in which hot pointed peppers are preserved in a simple salt-and-vinegar brine. Prepared with just a few ingredients, this classic brine offers the sharp flavor that spice lovers look for alongside their meals.
Caution: wear gloves while washing the hot peppers, and prick each one in a few places with a fork. Pack tightly into a sterilized jar with the garlic cloves.
Boil the water, vinegar, and salt, stirring until the salt dissolves, then let it cool until lukewarm.
Pour the cooled brine over the peppers until fully covered. Important: place a weight on top to keep the peppers submerged under the brine, then seal the jar tightly.
Leave to ferment in a cool, dark place for two weeks. It's ready once the peppers change color and turn sour; refrigerate after opening.
Important: Wear gloves when handling hot peppers and don't touch your eyes — capsaicin burns. Pierce the peppers with a fork so they absorb the brine. All the peppers must stay submerged under the brine, and the jars must be sterilized. Ferments for two weeks in a cool, dark place.
No sugar is added to the brine; a plain salt-vinegar balance preserves the peppers' heat and crispness. Garlic cloves both add aroma and help keep the brine clear.
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