Today we will pickle hot peppers for the winter! A scalding snack will perfectly complement the first dishes in the cold season. And so that the ready pickled pepper is not too bitter, put the jar with the preparation in the refrigerator for a couple of hours before serving.
Ingredients
- Hot red pepper - 600 g
- Black Pepper (peas) – 20 pcs.
- Water - 2 glasses
- Vegetable oil (refined) – 1 tsp,
- Vinegar (9%) – 4 art.l.
- Salt - 1 tsp.
Step-by-step cooking recipe
Rinse the bitter pepper with cold water and lightly dry it.
Fill pre-sterilized jars tightly with pepper pods, trying to fill all the voids without deforming the pepper.
Boil water and pour boiling water over the pepper in jars, cover the jars with clean lids and leave for 10 minutes to warm up.
Then drain the liquid from the jars into a saucepan, add salt and pepper, pour 50 ml of hot water and bring the brine to a boil. Enter the vinegar, stir and remove the saucepan from the heat.
Pour vegetable oil into jars with bitter pepper, and then the boiling marinade to the top of the jars. Seal the jars tightly, turn them upside down, wrap them up and leave them to cool completely. Store the cooled workpiece in a cool, dark place.
