Pickled hot peppers for the winter
Do you like savory, spicy snacks? Try using my simple recipe and prepare pickled hot peppers for the winter. Fans of spicy dishes will happily eat crunchy hot peppers as an independent snack, but they can be used to add piquancy to freshly prepared dishes.
Time to bookmark: Summer, Autumn
A step-by-step photo recipe will help you make pickled hot peppers for the winter at home.
How to pickle hot peppers
For a liter jar I take as much green hot pepper as will fit. I also add an umbrella of dill, allspice peas and bay leaves - 2 pieces of each spice, 3 garlic cloves. You also need coarse salt, 70% vinegar, water.
Wash the jar well. I put dill, allspice, and bay leaves in it. I add garlic, peel it first, and cut it in half. Then I add the washed hot peppers, cutting off the tails, but do not cut them or remove the seeds.
I pour 1.5 teaspoons of salt into the jar. I boil water. I add pepper and spices. I add one and a half teaspoons of essence to the preparation.
I boil a metal lid and cover the jar with it. I am sending a sharp preparation sterilize for 10 minutes. I put the jar in a pan of water, boil it, having first placed a napkin on the bottom - terry or thick fabric.
Now, I carefully take out the jar.I roll up pickled hot peppers for the winter and leave them to cool.
I store the blank in the basement. And in winter, the crunchy, slightly sour, vitamin pepper flaunts on the table, enticing everyone with its amazing aroma. Its taste adds spiciness to mouth-watering main courses and favorite rich soups.
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