This is goingto screw things up!

Pickled chili peppers
Ingredients:
Brine: 2 lbs. (1 gallon) fresh, ripe, chili peppers 1 gallon water 2 cups of sea or Kosher salt	Marinade: 1 cup water 5 cups white vinegar (5% acidity) 2 Tbsp. sugar 1 tsp. dried thyme 10 whole allspice 1 tsp. whole coriander seeds 12 black peppercorns 12 white peppercorns 1 tsp. whole mustard seeds 2 juniper berries 6 whole cloves	Herb Oil Garnish: 4 dried bay leaves 12 whole, unpeeled, garlic cloves (par boiled for 2 minutes) 2 carrots, par boiled for 2 minutes and sliced into 1/8-inch coins 6 peeled shallots 12 Tbsp. virgin olive oil
Method: 1. Wash the peppers, trim the stems to a stub and prick each pepper twice with a fork on opposite sides. 2. Bring the water to a boil, immediately remove it from the heat, and dissolve the salt in it to make a brine. Let it cool. 3. Combine the washed peppers and the cooled brine in a glass, plastic, stainless steel, or other non reactive container. Place a china plate on top of the peppers to hold them down in the brine. Use two if necessary. Soak the peppers in the brine for a minimum of 12 hours. 4. Combine all the marinade ingredients in a heavy bottom stainless steel sauce pan. Bring this mixture to a boil, then reduce the heat to low and simmer, uncovered, for 10 minutes 5. Wash and sterilize 8 to 12 pint-size canning jars and lids. In each sanitized, hot jar place ¼ of a dried bay leaf, one garlic clove, several carrot slices, ½ of a shallot and 1 tablespoon of olive oil, then pack the peppers into the jars. Pour marinading liquid into each jar leaving at least ½-inch of head space from the top of the liquid to the rim. 6. Use a boiling water bath method to seal the jars and process the peppers for five minutes. Store the jars in a cool, dark place for three to four weeks before using. Refrigerate unused portions after you’ve opened a jar.