2. This a simple pickling method. Just fill a jar (s) with peppers, bring the pickling liquid to a boil. Let it cool and pour it over the peppers. I recommend letting them sit in the fridge for a week before use. Let them mellow out a bit. They'll keep for a couple of weeks. Pickling Liquid sherry vinegar champagne vinegar sugar salt 2 bay leaves 3 tablespoons whole coriander 2 teaspoon cumin seeds 10-15 cloves garlic (can't have enough pickled garlic) 3 tablespoons whole black peppercorns 3 tablespoons whole white peppercorns 1 to 2 pounds chilies Fill jar (s) with chilies in a jar and add water. Pour off the water into a measuring cup. Record the volume, pour off half the water and replace it with vinegar. I use half sherry vinegar and half champagne vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every three cups of liquid. Combine the liquid, spices and garlic in a non-reactive pot and bring to a boil. Reduce the heat and simmer for 10 minutes, then let cool . Pour the liquid over the peppers, seal the jar and refrigerate. www.realfilf.com
