Pickled hot pepper pods

Ingredients:

• 0.9 kg chili peppers
• Sherry vinegar
• Sugar
• Coarse salt
• 2 bay leaves
• 2 tablespoons coriander seeds
• 2 tbsp. black peppercorns
• 1 teaspoon cumin seeds
• 4 fresh sprigs of marjoram
• 3 cloves of garlic

Preparation:

1. Pack the chili peppers tightly into two clean 1-liter jars and fill with water to within 1 cm of the top. Pour the water into a measuring cup. Note the volume, then drain half the water and replace it with sherry vinegar. Add 2 tablespoons of sugar and 2 tablespoons of salt for every 3 cups of liquid.
2. Pour the marinade into a non-reactive saucepan and add the bay leaf, coriander seeds, black peppercorns, cumin seeds, marjoram, and garlic. Bring to a boil over high heat, then reduce heat and simmer for 10 minutes. Remove from heat and let cool slightly. Pour the hot liquid into the jars to completely cover the peppers and screw on the lids. Store in the refrigerator for up to 1 month..