Pickled hot pepper is a delicious preparation for those who like it sharper. Such pepper can not only be served to the table as a savory snack, but also added to salads and sauerkraut. It is ideal for any meat dishes, especially for shish kebab.
Ingredients
- Pepperoni pepper - 3 kg
- Garlic - 1 head
- Dill - 5 umbrellas
- Water - 5 l
- Salt - 1 glass
Step-by-step cooking recipe
Leave the hot pepper at room temperature for a couple of days. This is necessary in order for it to subside a little.
Then rinse the pepper and make several punctures on each with a fork so that it is easier for the brine to get inside.
Peel half of the garlic head, leave the remaining cloves in an unpeeled form.
In an enameled saucepan, mix pepper, peeled garlic cloves and dill umbrellas.
For brine, dissolve the salt in cold water. Pour the resulting brine over the pepper. Cover the pan with a suitable-sized plate and set the pressure on top.
Leave the pan with the workpiece at room temperature until the peppers change color to yellow. This may take from 5 to 14 days.
When the pepper changes color (which means it will ferment enough), drain the brine from the pan, remove the dill and garlic cloves.
Now each pepper needs to be thoroughly squeezed out of the brine and packed tightly into pre-sterilized jars. If a little more brine is released during the filling of the jar, it is necessary to drain it.
Prepare a new brine, bring it to a boil.
Pour pepper in jars with boiling brine, cover the jars with sterile lids and send them to be sterilized in a saucepan with water for 10-15 minutes. Then roll up the jars, turn them upside down, wrap them up and leave them to cool completely. Store the cooled pickled hot pepper in a cool dark place.
