Ardei iute murați (pickled hot peppers)

Instructions

1. Wash the peppers, remove the stems and prick each pepper two or three times with the tip of a knife so the brine can penetrate.
2. In a saucepan, bring the water to the boil with the salt, vinegar, peppercorns and bay leaves, then let it simmer for 3 minutes.
3. Place the sliced garlic and any horseradish or cherry leaves at the bottom of clean, dry jars.
4. Pack the peppers tightly into the jars, then pour over the hot brine until the vegetables are fully covered.
5. Seal the jars and let them cool to room temperature, then keep them in the cool for a week before tasting.