I advise all lovers of spicy food to definitely try these pickled peppers! But make them in small jars, because it is unlikely that you will eat a lot at a time. I serve them as an appetizer or add them to salads, soups and main dishes.
Ingredients
- Hot red pepper - 2.5 kg
- Parsley - 1 bundle
- Celery - 1 bundle
- Bay leaf - 4 pieces
- Garlic - 150 g
- Sunflower oil - 250 ml
- Salt - 3 art.l.
- Sugar - 3 art.l.
- Water - 1.5-2 l
- Vinegar - 500 ml
Step-by-step cooking recipe
Rinse all the pods and carefully cut them at the base so that they are completely soaked in the marinade.
Mix water, vinegar, oil, sugar and salt, add bay leaf and bring to a boil.
In small portions, put the pepper in the marinade and cook for 6-8 minutes, without letting it float.
Cool the marinade, and then add chopped herbs and chopped garlic to it.
Boil the liquid again, pour in the pepper and leave it under pressure for a day in the refrigerator.
Tightly arrange the hot pepper into jars and roll up.
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