Pickled Serrano Peppers and Tomatillos

Ingredients:

• 1/2 pounds of serrano peppers
• 5 tomatillos
• 4 cloves of garlic
• 1 thick slice of lemon
• 1 cup apple cider vinegar
• 1 tablespoon of salt
• 1 tablespoon of chickpeas

Directions:

1. Sterilize the jar and the top in boiling water.  You can fill it while still hot.
2. After washing the peppers and removing the stems, slash 2-3 slits in each one.
3. Wash the tomatillos and cut into half. 
4. Cut the garlic cloves into 2-3 pieces.
5. Put a couple of chickpeas at the bottom of the jar and place rows of peppers.  Then add the tomatillos and spread garlic pieces and some more chickpeas. 
6. Continue the sequence until the jar is full. 
7. Put the lemon slice on top.  The lemon will press the vegetables while closing the top.
8. Dissolve the salt in vinegar and pour it into the jar until its above the vegetables.
9. Close the jar and store in a cool and dark place for about 20 days.

Tips:

1. My jar took 1 cup of vinegar and that is why I put 1 tablespoon of salt.  For pickling, the ratio is usually 1 tablespoon salt for 1 cup of water.  I used the same ratio for vinegar.  If you are pickling more or less, or have smaller or bigger jars, adjust the salt and liquid levels based on this ratio.
2. Choose fresh and crisp vegetables.
3. I used serrano peppers, you can however use the kind of pepper you prefer.