How to make
Poke holes in each chili pepper in 5-6 spots with a needle, then pack them tightly in 2 4/5 cups (680 ml) jars.
Add 1 tbsp salt, 1 tbsp sugar and 3 1/3 tbsp (50 ml) vinegar to each jar, then top off with water. Close tightly and leave them out in the sun for 40 days.
They're ready once they gain a nice amber color. Then store them in a cool, dark area.
