Bitter peppers can be marinated either separately (whole) or as part of various assorted salads. The hostess can choose recipes (complex or simple) to her taste.
It is necessary
- - 1 kilogram of hot pepper
- - 40 grams of fresh garlic, dill and celery
- - 1 liter of water
- - 50 grams of table salt
- - 2 tablespoons of vinegar
- - 1 tablespoon sugar
- - a few peas of black pepper
- - cloves cloves
Instructions
Step 1
The first way to preserve bitter peppers is as follows. First you need to boil the water, dissolve the salt in it and stir the vinegar. The whole mixture must be cooled after boiling. At this time, the peppers need to be washed, baked entirely in the oven or in a cauldron. At the same time, they should retain their shape, but become softer. Such baked peppers fit tightly into already sterile jars. To do this, it is better to place the vegetables vertically, and insert the cloves of garlic and herbs, as it were, between the peppers. The whole mixture must be poured with brine, which has already been previously cooled, then press down with a load and it is advisable to leave it for three weeks at room temperature. And after that, the jars can be stored in the cold.
Step 2
The next way to preserve hot pepper looks like this. Wash the peppers, remove all the stalks and parts of the "bottom". Such blanks are placed in sterile jars. You can try alternating red and green vegetables while doing this. Thus, the marinade will turn out to be not only tasty, but also beautiful. Then salt and sugar dissolve in boiling water, pepper is poured into jars with such a resulting marinade. Then everything is covered with lids and left to cool completely. After that, the marinade is again poured from the cans back into the pan and boiled again. When it boils, the brine is again poured into the jars, and one tablespoon of vinegar is added to each of them. Banks are rolled up with lids, turned upside down and wrapped in a blanket. In this position, they cool down and then stored at room temperature.
Step 3
Alternatively, you can use lemon juice in place of vinegar in any of the above methods. Its use will not spoil the overall taste of the peppers, but in this case it is necessary to include horseradish root as an additional preservative in the recipe. If the peppers are small in size, then they are best marinated or canned whole. However, do not fill the jar too tightly, the peppers should not squeeze and deform each other. If the vegetables are large and do not completely fit into the jars, then it is best to cut them lengthwise or across. You can also cut them into small cubes. The recipe for the conservation of peppers speaks entirely only of the attractiveness of such a marinade, nothing more. In addition, hot peppers can perfectly coexist in the same jar with bell peppers.
