Korean Pickled Hot Peppers(Koch'Uji)

• 2 lbs whole jalapenos or 2 lbs korean bell peppers, preferably a mix of green and red
• 5 garlic cloves, thinly sliced
• 6 walnuts, thinly slivered
• 1 tablespoon coarse sea salt
• 4 tablespoons honey
• 1 1/2 cups rice vinegar
• 1 cup water

1. Wash peppers well and dry,leaving them whole.Stack stem side up in a large mason jar,packing them in tightly.thinly slice the garlic and walnut and place on top of the peppers.
2. Mix all remaining ingredients in a pot and boil for about 3 minutes,pour the mixture over the peppers while still boiling.
3. Let cool at room temperature.
4. If the peppers are not completely submerged in liquid add more rice vinegar to cover them .Screw on the lid tightly .
5. Ferment for 2-5 days at room temperature.this will take less time in warm weather,and longer in cooler weather.After peppers have marinated for4 a few days,store in the refrigerator.

bell peppers, garlic, walnuts, salt, honey, rice vinegar, water

Taken from www.food.com/recipe/korean-pickled-hot-peppers-kochuji-454728 (may not work)