Of sharp pods, you can make a wide variety of blanks, each of which has its purpose on the table. Some are used as a supplement to other pickles, others put in hot dishes, and still others - on canapés and other cold snacks.
Pepper bitter pickled for the winter in Georgian
Georgians, like some of the most famous lovers of spicy dishes, know for sure the ideal way to prepare the bitter pepper. The company of pods in the pot is basil, chives and a little cloves for spices.
Ingredients:
- bitter pepper;
- cloves - 4 buds;
- garlic - 6 teeth;
- handful of basil leaves;
- sugar - 45 g;
- salt - 65 g;
- vinegar - 35 ml.
Preparation
At the bottom of a pair of clean and scalded half-liter cans put on a pair of buds carnations, crushed garlic teeth and basil leaves. Fill the jars with hot pepper so that the pods reach the shoulders of each of them. Pour boiling water in cans and leave for 10 minutes. Drain the boiling water and use it as the basis for the marinade. Dilute the salt in the hot water with sugar, add the vinegar and let the marinade come to a boil. Pour the contents of the cans with a hot marinade, roll it and leave it to cool, then move the containers to storage.
Preservation of bitter pepper for the winter - recipe
Prepare a selection of bitter peppers with onions and a simple marinade. Such a preparation can be an ideal addition to meat dishes, burgers and hot dogs.
Ingredients:
- red bitter pepper - 18 pcs .;
- green bitter pepper - 18 pcs .;
- onion - 980 g;
- salt - 25 g;
- vinegar - 475 ml;
- water 510 ml.
Preparation
Chop the red and green bitter pepper along with the onion. Place the vegetables in enamelware and pour boiling water. Leave for 10 minutes, then change the container to a weak fire, add salt, sugar and pour vinegar. Allow the preform to boil for 20 minutes, then prepare the salty bitter pepper for the winter, distributing it to sterile jars and then roll it up.
Preparation of bitter pepper for the winter without sterilization - recipe
Hot pepper contains a sufficient amount of antibacterial substances to prevent the appearance of mold or fermentation, because the paste of peppers can be harvested without sterilization.
Such a paste is indispensable in the preparation of spicy soups, stews and curries.
Ingredients:
- hot pepper - 320 g;
- garlic - 4 teeth;
- handful of green coriander;
- salt - 10 g;
- vegetable oil.
Preparation
If you want to make a snack less spicy, remove the seeds from the pods. Place the peppers in a blender along with the peeled garlic teeth, cilantro and salt. Whisk everything to a pasty state, spread over scalded jars and pour with vegetable oil on top. Tighten the cans with scooped lids.
Preservation of jelly from bitter pepper for the winter - recipe
Ingredients:
- sweet pepper - 210 g;
- bitter pepper - 110 g;
- apple cider vinegar - 430 ml;
- sugar 840 g;
- pectin liquid - 165 ml.
Preparation
Place the jars on the sterilization. Peel the sweet pepper with a bitter pepper with a blender. In order for peppermint to beat better, pour vinegar to it. Pour the base of the jelly into the enamelware, add the remaining vinegar and sugar. Boil the base of the jelly on high heat for about 10 minutes, stirring, then pour in the pectin solution and continue boiling for another minute. Remove the foam from the surface and pour all over sterile jars. This jelly fits perfectly to the cheese plate.