Canned hot peppers for the winter without sterilization
Canned hot peppers, prepared for the winter in this way, help me add piquancy to my favorite dishes in the frosty cold. When making twists, I prefer to use this simple preservation recipe without sterilization.
Very little time and effort is spent. The photos in the recipe show how the preservation turns out.
How to preserve hot peppers without sterilization
So, my capsicums. I leave it whole. I prepare salt, table vinegar, sugar and allspice.
I put peppercorns in jar volume 700 ml. It turns out to be a beautiful preparation if you take multi-colored fruits. And both red and green peppers are good in taste. True, I prefer the one with thicker walls.
I pour boiling water over the fruits placed in the jar and leave for a quarter of an hour. I pour the water into a saucepan. I add sugar to it - 2 tbsp. spoons, salt - incomplete tbsp. spoon, 3 peas of allspice. I boil the future marinade for 5-7 minutes. I add table vinegar to it - 50 ml. I turn off the fire.
While the marinade is still preparing, I boil a metal lid in water. And I prepare the seamer and blanket.
I pour the marinade into a jar with multi-colored hot peppers.
I do this carefully and gradually, because otherwise the glass may not hold up and the jar will crack. I roll up the jar. I turn it over. I wrap it up for a day.
Next, I send the workpiece to be stored in a cool place, for example, a basement. In winter, I add spicy, hot, sour, crispy canned peppers to any meat and vegetable dishes to make their taste brighter and warming!
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