Pickled hot peppers for the winter “Lick your fingers”

2.10.2018 Winter blanks

You can save hot pepper for the winter as long as possible, not at all worsening its taste and appearance, but only adding natural sharpness to the marinade notes, using this recipe. It will take 10-12 minutes for pickling hot pepper along with seasonings and another 20 hours for it to “ripen”. Prepare the spice, following the description from the photo, the result will be - you will lick your fingers.

Hot Pepper Ingredients:

hot pepper - 140 g;
garlic - 3 cloves;
onion - 1 pc.

Marinade:

water - 200 ml;
vinegar 9% - 200 ml;
sugar - 0.5 tbsp. spoons;
salt - 0.5 tbsp. spoons;
Lavrushka - 1 pc.;
allspice - 3 pcs.;
dried thyme - 0.5 tbsp. spoons.

How to cook pickled hot peppers

Cut the pepper into rings. To give greater sharpness, the seeds can not be removed.

Fold in a container for pickling.

Cut the onion in half rings.

Slices - garlic.

Stir everything with hot pepper.

All the components of the marinade, except for vinegar, put in a saucepan. Boil.

Pour in the vinegar and wait for it to boil.

Pour the prepared slices with hot marinade.

Squeeze the pepper with a spoon so that it is completely drowned in the marinade. After cooling, tighten the bowl with plastic wrap and refrigerate and marinate.

After 20 hours, the pickled hot peppers are ready. Onion half rings have become sharp, garlic and thyme added flavor to the pickle acidity, and the pepper itself turned out to be surprisingly tasty, retaining its elasticity.

The workpiece is stored in the refrigerator, and in order to roll the pepper into the jars, you just need to sterilize them along with the contents (a jar of 250 ml is enough for 5 minutes).