Pickled Chili Peppers

Wash the chili peppers thoroughly. If you prefer less heat, slice them in half lengthwise and remove the seeds and membranes (wear gloves to protect your hands). Keep them whole for extra heat. Make a small slit in each pepper with a paring knife to allow the brine to penetrate.

In a medium saucepan, combine the white vinegar, water, salt, and sugar (if using). Bring to a boil over high heat, stirring to dissolve the salt and sugar. Once boiling, remove from heat and set aside.

Place the crushed garlic cloves and fresh herbs (if using) into clean, sterilized glass jars. Tightly pack the prepared peppers into the jars, leaving about 1 cm (½ inch) headspace at the top.

Pour the hot brine over the peppers, ensuring they are fully submerged. Use a chopstick or knife to release any air bubbles. Wipe the rims of the jars clean, then seal with lids. Let cool to room temperature.

Once cooled, refrigerate the jars. The pickled peppers are best after at least 24 hours to allow flavors to meld. They will keep for up to 3 months in the refrigerator.