How to make
Cut the pepper stems, wash them well, and dry them.
In a non-stick pan or in a disposable aluminum tray, pop the peppers a little on both sides.
Allow them to cool.
After about an hour, arrange them in jars tightly, putting a few pieces of chopped garlic between them.
In each jar (I used 400 ml jars) put 1 tbsp. salt (leveled) and 1 tbsp. sugar (full). Top up with wine vinegar and seal with caps.
For the next two days, turn the jars over and shake so the salt and sugar dissolve and mix well.
Then store in a cool, dark place.
Thus prepared, the hot peppers will last until next year and are a delicious addition to many dishes.
Enjoy your meal!
