Ingredients:

🔷️ 4 cups water
🔷️ 1 cup apple cider vinegar (ACV)
🔷️ 2.5 tbsp Himalayan salt
🔷️ 2 tsp 14-spice blend
🔷️ 1 tbsp 4-spice paste
🔷️ 1/2 tsp cloves
🔷️ 1/2 tsp fennel seeds
🔷️ 1 tsp cayenne pepper
🔷️ 4 tsp stevia blend
🔷️ 500g fresh chili peppers

Equipment:

🔷️ A medium-sized pot
🔷️ Knife and cutting board
🔷️ Jars with lids
🔷️ Oven

Instructions:

1️⃣ Prepare the Pickling Juice:

Combine in a pot:
4 cups water
1 cup ACV
2.5 tbsp Himalayan salt
2 tsp 14-spice blend
1 tbsp 4-spice paste
1/2 tsp cloves
1/2 tsp fennel seeds
1 tsp cayenne pepper
4 tsp stevia blend
Bring the mixture to a boil.

2️⃣ Prepare the Chilies:

Wash and slice 500g of fresh chili peppers.
Fill jars with the sliced chilies.

3️⃣ Pickling Process:

Pour the hot pickling juice into the jars, ensuring the chilies are fully submerged.
Close the lids tightly.

4️⃣ Seal the Jars:

Place the jars in an oven preheated to 100°C.
Heat for 10 minutes.

5️⃣ Cool and Store:

Let the jars cool completely.
Store in the refrigerator.

✨ Enjoy:
Add these spicy pickled chilies to your meals for a gut-friendly, metabolism-boosting kick! They’re perfect for adding heat, probiotics, and extra flavor to salads, sandwiches, stir-fries, and more. Plus, the pickling juice can double as a spicy salad dressing!

Bon Appetit