Pickled garlic chili rings

Ingredients for 1 servings:

• 500 g chili pepper(s), mixed, depending on the desired spiciness
• 1 liter of neutral oil
• 1 garlic bulb(s)
• 2 tsp mustard seeds
• 5 juniper berries
• 2 bay leaves
• 3 tsp salt
• ½ tsp coriander seeds
• 1 rosemary sprig(s)
• 5 sprigs of thyme

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Peel the garlic, slice it finely, and add it to a pan with the oil. Add the spices and chopped herbs. Wearing gloves, slice the chilies finely. Remove the seeds and membranes from larger chilies. Add the sliced ​​chilies to the oil as well. Heat the oil slowly and sauté the rings over low heat for about 30 minutes, until the chilies and garlic are soft. While still hot, pour the oil into twist-off jars and seal. Allow to cool. The oil that isn’t put in the jars is perfect as a seasoning oil. Simply pour it into a clean bottle. They can be used as a seasoning for hot dishes, to liven up a pizza, or to add a touch of heat to a marinade. By the way: Most of the heat is in the seeds and membranes, so if you want it milder, remove the insides of all the chilies.