Pickled hot peppers are not only a savory appetizer, but also an excellent side dish for many dishes. They are served along with aromatic rice to Thai, Chinese, Mexican and other similar dishes.
Basic rules for pickling hot peppers
There are many different recipes for pickled hot peppers and although they differ in nuance, the principles of pickling remain the same. The following products are required:
- salt;
- vinegar;
- a mixture of spices from black and allspice, cloves and cinnamon.
Preference should be given to coarse, rock salt, as small table salt often contains iodine, and it can discolor peppers. Aromatic vinegar - apple cider vinegar, wine vinegar, malt vinegar - is not suitable for marinade if you want to store canned peppers for longer than a few weeks. You will need a more concentrated table vinegar. For hard peppers, use a cold marinade, for soft ones - hot. Spices are put in the marinade whole, crushed can make it cloudy. Another condition - for pickling, you should choose dishes made of non-reagent materials - glass, stainless steel, aluminum. Iron, brass, and copper surfaces can react with the vinegar, imparting a distinct off-flavor to the entire dish. Pickled peppers “ripen” from 2 to 4 weeks and are stored for up to a year, but after 3-4 months even strong peppers become soft.
Of the spices for pickling peppers, ginger, celery seeds, dill "umbrellas", and cloves of garlic are also often used.
Recipes for pickling hot peppers
To marinate about 2 kilograms of different small hot peppers, you will need:
- 2 tablespoons of apple cider vinegar;
- 3 dried bay leaves;
- 2 tablespoons of coriander seeds;
- 1 teaspoon of cumin seeds;
- 3 sprigs of fresh marjoram;
- 4 cloves of garlic;
- 2 tablespoons of black peppercorns;
- 5-7 peas of allspice;
- 2 tablespoons of sugar;
- 2 tablespoons of salt;
- 6 cups of table vinegar;
- 3 glasses of water.
To prevent the peppers from bursting during pickling, pierce them with a thin, thin needle before cooking.
Prepared - washed and dried - put the peppers in sterilized jars, leaving about half of the free space in them. Combine all other marinade ingredients in a large saucepan and bring to a boil. Pour hot into the jars, leaving about 1 centimeter on top. Close with sterilized lids, refrigerate and refrigerate for 2-3 weeks.
Hot peppers can be pickled not only "solo", but also with other vegetables. For example, try adding hard green tomatoes to pickles for the winter. Take:
- 2 cups medium diced green tomatoes
- 3 chili peppers, cut into rings;
- 2 tablespoons of vegetable oil;
- 1 clove of garlic;
- 1 dried bay leaf;
- ¼ teaspoon dried oregano;
- ¼ teaspoon dried thyme;
- ¼ teaspoon dried marjoram;
- 3 tablespoons of sugar;
- 3 tablespoons of salt;
- 1 liter of water;
- 500 ml of 5% table vinegar.
Arrange vegetables in sterilized jars. Boil the marinade by mixing the vinegar, water, salt and sugar. Add the remaining spices and vegetable oil to the hot marinade, mix and pour the tomatoes and pepper. Cover, refrigerate, and refrigerate for several weeks. Then store in a cool or cool place.
