Ingredients:1.25lbs (540g) Red Fresno peppers – Stemmed and sliced in half 1.25qt (1163g) water3.5 tablespoons (51g) fine sea salt1/2 cup (118ml) Garlic – Sliced thin1/2 cup (456g) neutral oil (canola) 1/2 cup plus 2 tablespoons (150ml) white distilled vinegarSalt to taste Method: Place the peppers into 2 quart glass jars…
