Pickled bull's horn peppers

Remove the seeds from the peppers and cut them in half.

Boil the water with a little salt and as soon as it reaches its boiling point remove it from heat.

Add the peppers and leave them in the water for five minutes.

Then place them on a towel and set them aside to dry thoroughly.

Then, boil the water that you placed the peppers in together with the vinegar and the salt for 4-5 minutes and set it aside to cool.

Place layers of the peppers and the finely chopped garlic in sterilized jars. Finally, pour the brine over them and seal.