Salted hot peppers for the winter - a simple recipe

Anyone who loves spicy food will love this canned hot pepper recipe. This is the simplest of all options for preparing such peppers for the winter, and the result is always invariably good. The recipe with step-by-step photos will help you make such a “hot” supply for the winter.

Composition for a 3-liter jar:

• hot peppers;
• garlic - 1 head;
• horseradish root – 10-15 cm;
• horseradish leaf – 1 large;
• dill umbrella - 1 large;
• black peppercorns – 5 pcs.;
• bay leaf – 1 pc.;
• coarse salt, not iodized - 3 tbsp. l. with a slide.

How to preserve hot peppers for the winter

To prepare delicious salty hot peppers for the winter, it is best to choose mildly hot pepper varieties. The “Whirlwind” variety is ideal (as it looks like in the photo), “Ram’s Horn” is also suitable. The pepper must be freshly picked. One that has been stored for several days will not turn out crispy.

Wash the pepper pods, peel the garlic, horseradish root.

Pierce each pepper in 3 places with a fork.

This is a mandatory procedure. Unpunctured peppers should not get into the jars - they will ruin the entire jar. Just wash jars with plastic lids, do not sterilize them.

Place spices at the bottom of the jar.

Place the peppers tightly on top, but make sure they are not crushed. Place a rolled horseradish leaf on top of the peppers. It will serve as a barrier and prevent the pepper from floating.

Pour salt into jars.

Fill the blanks with running water from a tap/well. Close the lids and turn up and down several times. Over time, the salt will dissolve, and the brine level will decrease as the peppers fill. Add water. The horseradish leaf should be covered with water.

Let it ferment at room temperature. We do not close the jars with lids, but only cover them as in the photo. At this time, it is better to place the preparations on a tray, as the brine may leak out. Over the course of 5 days, turn the jars up and down and add water if necessary. The brine will become cloudy - this is normal.

After 5 days, close the jars with lids and you can put them in the cellar.

Store salted hot peppers in a cool place. After a couple of weeks, you need to check the brine level in the jars and add water if necessary. Pepper in jars will reach the desired taste in 2 months.

Bon appetit and thrills!