There are many ways to prepare pickled hot peppers, to suit every taste. The salting process is not complicated; even an inexperienced cook can handle it. It is important to strictly follow the recipe and maintain the proportions. Select products that are fresh and of the required type. It is worth familiarizing yourself with the recommendations below in advance.
Cooking features
Medium-sized ripe peppers should be pickled. They have a whitish-green tone, an elongated shape, elongated towards the bottom. The walls of the peppers should be fleshy.The preservation has a sharp taste, suitable for a snack at a feast, or as an addition to a side dish or meat. Containers are sterilized in advance in a convenient way, otherwise the product will spoil. You can do without disinfection, but the period of suitability is significantly reduced.
Required Ingredients
To buy components, it is advisable to go to the market, or take products from the garden. You will need the following ingredients for the recipe:
- 6 kg hot pepper;
- 1 liter of water;
- 2 tbsp. salt;
- 2 bunches of dill;
- 6 cloves of garlic.
Spices should be fresh, then they will give the dish a rich taste. Seasonings left for a long time give a weak effect.
Preparing containers and ingredients
Cans are taken 0.5, 1, 2 and 3 liters. They are washed with soda and checked for chips and cracks. It is better to take new covers, made of metal or nylon. Containers are disinfected using a pan.
A metal sieve is placed on it, and glass jars are placed upside down on it. When the water boils, it will begin to steam over them.
Place metal or nylon lids in boiling water for 10 minutes. Sterilization lasts about 15 minutes. Afterwards, the containers are placed on a clean towel without turning them over. Before pickling, experienced chefs advise letting the peppers “sit” for 2-3 days at room temperature. They should wilt a little.
The process of preparing pickled hot peppers for the winter
Peppers are fermented not only in jars; you can use enamel dishes, plastic buckets or wooden barrels. The choice of containers depends on the amount of prepared products for pickling and the intended place for storing them. If we are talking about peppers collected from the garden beds, you need to let them sit in a warm room until the fruits turn yellowish.
When the vegetables were bought at the market and they are green, the same manipulation is carried out. The brine can be used or not, at your discretion.
After preparing the products, the greens are chopped and combined with chopped garlic. The pepper is pierced with a fork and placed with the listed products in a deep container. The container is covered with gauze and a press is placed on top. You can use a massive basin of water. The pickling is left in this form for 3 days.
When the peppers turn yellowish, you can remove them from the press and place them in sterilized jars. The fermentation process usually takes 3-10 days. When the pepper changes color, the pickling can be left in the marinade or taken to the cellar. If you plan to store the product without brine, drain the vegetables in a colander and drain off all the marinade. Afterwards, place the peppers tightly in the jars, compacting them with your hand. It is not necessary to sterilize the containers; you can wash them with soda.
Rules and terms of storage of blanks
Canned peppers are stored in the basement or cellar, at air temperatures up to +10 degrees. High humidity is undesirable, otherwise the lids may become moldy. The shelf life of the preserves is 1 year. Unsterilized jars of pickled peppers can be stored for up to 3 months in a cool place. They should not be exposed to sunlight.
