For a 1 liter jar:
~1/2 pound hot chili peppers (ornamental)
1 teaspoon of salt
½ cup of vinegar
2-3 cloves of garlic
1-3 teaspoons sugar (optional)
Filtered water
Wash the chillies and cut the stem. Peel the garlic. Try preferably to fit as many peppers as possible into a glass jar (1 litre). Add the garlic cloves in the middle. Then add salt and vinegar on top and fill to the top with filtered water making sure the peppers are all submerged in the liquid. If desired, add sugar to reduce the spiciness of the peppers. The sugar will eliminate the cold level. Close the lid and shake it upside down to mix the vinegar and salt.
Store in a dark, cool place for up to 7-10 days. Depending on the storage temperature, the pickled chilies will be ready to eat. Store in the refrigerator after opening the jar.
ENJOY
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TURKISH
For a ½ liter jar:
~250 g of rosemary
1 teaspoon of salt
1/2 on circus trappings
1-3 teaspoons sugar (optional)
2-3 cloves of garlic
Filter
Wash the rosemary and peel the garlic cloves. Fill the rosemary into a jar, preferably glass (1/2 litre). Sprinkle garlic in between. After adding the vinegar and salt, fill the jar with water to the brim. You can add sugar to taste to reduce the bitterness level. As the amount of sugar increases, the level of bitterness will decrease. Close the lid of the jar, turn it upside down and shake it to mix the salt and vinegar well.
In a dark, cool environment, the rosemary pickle will be ready to eat in about 7-10 days (depending on the temperature of the environment). After opening the lid, store it in the refrigerator.
ENJOY YOUR MEAL
