For many years, it was believed that hot peppers were bad for the stomach and could even cause ulcers. But still, recent studies have been able to refute this opinion and prove the opposite. Salted hot peppers not only perfectly raise appetite and improve digestion, but also relieve chronic pain. Prepared according to this rather simple recipe, it retains all its useful properties and qualities.
It is necessary
-
- 1 kilogram of hot salted pepper;
- 8 tablespoons of salt.
Instructions
Step 1
Take one kilogram of hot green hot pepper, wash it under cold water, separate the pods damaged by beetles and spoiled. Cut each of the ponytails about 1, 5-2 centimeters long. This is done so that the brine gets inside the pepper during the salt and brines it completely.
Step 2
Prepare the brine for pouring: boil two liters of water and stir with eight tablespoons of salt (no top). Place the peppers prepared for salting in dense rows in a five-liter saucepan and cover with hot brine.
Step 3
Put oppression weighing about 1.5-2 kilograms on top of the pepper. For example, you can put a flat plate on the pepper and place a liter jar filled with water on it (be sure to close it tightly with a plastic lid beforehand). After that, cover the pan on top with gauze and tie it so that midges and small debris cannot get inside.
Step 4
Place the pot in a warm place for three days (in summer you can use the window sill of a well-lit window, in autumn you can put the pot near the boiler). After the time has elapsed, drain all the brine from the pan and pour the freshly cooked pepper over. Close the pan again tightly with gauze and put it in a warm place, but already for five days.
Step 5
On the 9th day, transfer the pepper to a liter jar, fill with brine and close with a plastic lid if you are going to store it in the refrigerator. You can also roll salted hot peppers into sterilized jars after pouring hot fresh brine into it for the third time (after the end of salting).
Step 6
Finished peppers are yellowish in color and have a rather pungent taste. Perfect as an appetizer for fish and hot meat dishes made from lamb, beef and pork (for example, boiled, baked and fried meat).
