Pickled chili peppers for the winter

15.10.2018 Winter blanks

Pickled chili peppers for the winter - a hot appetizer of hot pepper with garlic in a marinade dressing of olive oil and wine vinegar. This piquant billet turns out so delicious that you just lick your fingers.

Chili varieties are different. Some are so "evil" that it is better to wear medical gloves to work with them.

Harvesting peppers is easy. Blanch first to make it malleable. Then fill it with boiling marinade and sterilize so that the workpieces are well preserved at home.

You can learn more about the cooking process from the recipe with step by step photos.

Cooking time: 25 minutes. Quantity: 1 can of 350 ml.

Ingredients:

red chili pepper - 250 g;
garlic - 1 head;
olive oil - 30 ml;
wine vinegar - 30 ml;
table salt - 6 g;
water, a few leaves of parsley or celery.

How to prepare pickled chili peppers for the winter

We select small chili pods without signs of spoilage and damage on the skin, elastic, with stalks.

The color of the pepper for the workpiece does not matter, green is also suitable.

At the pods we cut off the red spouts and green tails. We cut off the noses so that the pepper is filled first with water, then with marinade. Whole, not punctured or uncut pods will float to the lid.

Throw processed vegetables in a stewpan with boiling water, boil for 5 minutes, remove from heat. Close the stewpan with a lid. Leave in hot water for 5-7 minutes. Time depends on the thickness of the pulp. Pods with thin walls soften faster.

Throw the pepper on a sieve, shake it so that water flows out of it.

Peel the head of garlic from the husk. The teeth are cut into two halves.

Fill a clean, dry jar of chili and garlic. Pour cool boiling water.

Pour boiling water into a stewpan, pour 60 ml of water (4 tablespoons). Pour wine vinegar and olive oil into the water, pour table salt. Throw a few green leaves of parsley or celery.

Boil the fill for 4 minutes over moderate heat.