Preserving chili peppers in oil

Ingredients for 1 servings:

• 1 liter of water
• 200 ml vinegar
• 10 g sugar
• 20 g salt
• 20 large chili peppers
• Sunflower oil or rapeseed oil, depending on the amount of chilies

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Wash the chili peppers thoroughly, remove the stems, and then halve the pods. Remove the seeds depending on how spicy you want them. Check for any bad spots and trim them off if necessary. Bring the water to a boil. Once boiling, add salt, sugar, and vinegar. Add the chili peppers to the water and cook for 2-5 minutes, depending on the thickness of the flesh. If the amount of chili doesn’t fit in the pot at once, simply divide the water and vinegar mixture between them. Remove the pods from the water and drain on kitchen paper. It’s best to sterilize the jar in boiling water. Place the pods in a clean jar and add enough oil to completely cover the pods. The pods will keep in the refrigerator for about 6 months. Remove them from the oil when needed and use as desired. The oil can also be used for seasoning. The 20 chili peppers specified in the recipe are relative and refer to a 1/2-liter canning jar and approximately 10 cm long chilies. The number may vary depending on the size of the jar and the peppers. However, the peppers should not fill more than 90% of the jar.