Armenian pickled hot peppers

10.10.2018 Winter blanks

Pickled hot peppers in Armenian style - a fiery preparation for the winter with garlic, in a sweet and sour marinade with vegetable oil. You can’t eat a lot of such pepper - this is an amateur snack, but if you try it, you won’t drag it by the ears, especially men!

It will take 45 minutes to cook. From the ingredients indicated in the recipe, 1 half-liter can is obtained.

Ingredients:

red chili pepper - 230 g (15-18 pcs.);
garlic - 8 cloves;
celery and cilantro - 4 branches;
table salt - 12 g;
granulated sugar - 30 g;
apple vinegar - 40 ml;
vegetable oil - 30 ml;
coriander seeds, cloves, allspice.

How to cook pickled hot peppers in Armenian

Any kind of chili is suitable for preparation if you like hot appetizers.

We select approximately the same pods - fleshy, strong without signs of spoilage. Pepper with cold water.

Scissors cut the stalks under the root, put the peppers in a deep pan.

We prick the fruits with a fork or knife in several places so that the marinade gets inside the pods. Then pour 2 liters of water into the pan, bring to a boil, boil for 5 minutes. Leave the chili in hot water for 10-15 minutes until it softens.

A few green twigs of cilantro and celery are dipped in boiling water, then put in a cleanly washed half-liter jar.

We merge boiling water with chili, peel the garlic cloves from the husk. Fill the jar with pepper and garlic.

Pour boiling water into a jar, pour it into the stewpan through the lid with holes.

From the stewpan pour 60 ml of water - 4 tablespoons. Next, pour vinegar and vegetable oil, pour salt, sugar, a teaspoon of coriander and a few peas of allspice, 4-5 buds of cloves.

Boil the fill for 3 minutes, pour into a jar of vegetables.