Many are skeptical about the preparations of hot pepper, considering them to be excessively sharp and not very edible. But in fact, with the right preparation, the appetizer turns out to be harmonious in taste, aromatic and perfectly complement any feast.
Pepper bitter marinated for the winter in grape vinegar - recipe in Georgian
Ingredients:
Calculation for one can of 800 ml:
- pods of red or green hot pepper - 360 g;
- purified water - 500 ml;
- cloves garlic - 4-6 pieces;
- granulated sugar - 20 g;
- salt stone not iodized - 10 g;
- peas black pepper and fragrant - 5 and 2 pcs. respectively;
- coriander peas - 1-2 tsp;
- coriander and dill (herbs) - 3 sprigs;
- fresh mint - 1 sprig;
- buds of a carnation - 1-2 pieces;
- laurel leaves - 1-2 pieces;
- vinegar grape white - 100 ml.
Preparation
Pre-washed hot pepper pierced in several places with a fork, put in boiling water for five minutes, after which the water is drained and poured with a new portion for another time. Repeat the procedure three to four times before the softness of the fruit.
For the marinade, heat the water to a boil, add salt, sugar, all the spices, garlic teeth, dill and cilantro, pour the vinegar, boil the mixture for a couple of minutes, and let it sit for fifteen minutes.
Now put some greens and spices from the marinade on the bottom of dry sterile containers, then fill the jar with the peppers, trying to gently press them against each other, and pour the remains of a hot marinade. We seal the jar, place a lid under the coat over a warm or blanket and leave it so cool.
Bitter pepper marinated in Armenian style
Ingredients:
Calculation for 7 half-liter cans:
- pods of red or green hot pepper - 3 kg;
- purified water - approximately 300 ml;
- cloves garlic - 8-10 pieces;
- carrots - 190 g;
- granulated sugar - 80 g;
- parsley (herbs) - 1 medium bunch;
- salt of stone not iodized - 80 g;
- pea pepper fragrant and black - 2 pcs. on the bank;
- laurel leaves of medium size - 1 pc. on the bank;
- vegetable oil without flavor - 100 ml;
- vinegar 9% - 50 ml.
Preparation
To prepare marinated hot pepper in Armenian, my fruit, soak in warm water for an hour, then cut the stem at the base, and leave the seed boxes.
For marinade in a wide container, mix water, vegetable oil, vinegar, salt and granulated sugar and put the mixture on the burner plate on a moderate fire. At the same time, we clean garlic teeth and cut it lightly with a knife, and peel the carrots through a grater (preferably for cooking in Korean). Prepared peppers in small portions, we let in boiling marinade for three to five minutes and catch the noise temporarily on the plate. After all the pepper is cooked, put the carrots into the marinade and let it boil for a few minutes.
At the bottom of each dry glass container we spread peas of two kinds of peppers, laurel, parsley leaves, a little carrots and garlic, then fill the jar with peppers, adding more carrots, greens and garlic.
We add the marinade to the outflow, cover the jars with lids and set them to be sterilized in boiling water for about fifteen minutes.
How to pickle the bitter bell pepper - a simple recipe
Ingredients:
Calculation per one liter jar:
- pods of red or green hot pepper - how much will fit;
- purified water - approximately 250 ml;
- cloves garlic - 4 pcs .;
- granulated sugar - 15 g;
- salt stone not iodized - 25 g;
- black peppercorns - 5 pcs .;
- peas of sweet pepper - 4 pcs .;
- mustard seeds - 1 pinch;
- vinegar 6% - 35 ml.
Preparation
For marinating according to this recipe, initially rinse the hot peppers and then soak them in a container with hot water for an hour. It is not necessary to clear fruits from seeds and tails, just just pierce them in several places with a fork. After a while, put the peppercorns vertically in a liter container and pour boiling water for about twenty minutes. To reduce the severity of water after this, it should be poured in
Immediately, we seal the vessel with a sterile lid and wrap it with a warm blanket or coat until it cools down completely.