42 | PICKLES, HOT SAUCES & PESTO 2 cups hot water 1/4 cup kosher salt 2 cups vinegar About 600 g hot green peppers* 1 clove garlic, crushed 1/4 tsp dill seed 2 sprigs of dill 1-1 ½ Tbs mixed pickling spice ** *Choose peppers that are as straight as possible for easy removal of seeds. Wash jars well with boiling water. Prepare the pickling brine of hot water, salt and vinegar. It’s best to use hot water to dissolve the salt easily. Take out the seeds and white insides of the peppers then slice the peppers into rings, Put into a 1 liter jar (preferably glass). Add the crushed garlic, dill seed, dill sprigs and mixed spices. Pour the brine into the container. Close the container. Place in refrigerator. The peppers will be ready in 7-10 days. ilay with Saba’s help
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