Wash the chilli / peppers, cut off the stems, prick several times with a toothpick so that the liquid can penetrate. Peel the shallots, bring the vinegar and 1/2 l water, sugar and salt to the boil, bring the chilli / pepperoni and shallots to the boil in the stock once, remove and pour into a glass. Bring the brew to the boil again and pour it hot over the chilli / pepperoni. The chilli / peppers must be covered by the stock. Close jars and store in a cool and dark place. Let it steep for at least 4 weeks.
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