In the period of blanks we can preserve compotes, salads, caviar, jam and other favorite delicacies. Today, we offer to make chilli pepper stocks and marinate it in glass jars, and we'll tell you how to do it below.
How to pickle a small chili pepper for the winter?
Ingredients:
- a small chili pepper - 550 g;
- clean water - 800 ml;
- kitchen salt - 1 dessert spoon;
- fragrant and black pepper - 6 pcs .;
- dill umbrellas - 2 pieces;
- laurel leaf - 4 pieces;
- garlic - 2 teeth;
- wine vinegar - 30 ml.
Preparation
On clean, roasted in the oven 0,5 liter jars (2 pieces), distribute the well-washed umbrellas dried fennel, peas of two kinds of pepper, leaves of fragrant laurel and chives of peeled garlic. Next, fill these containers with a little chili pepper and pour the vegetable over the edge with boiling water. After 15 minutes, this water is drained and, boiling it again, again we pour into the banks. Before putting the infusion on the stove for the third time, we put in it wine vinegar along with the kitchen salt and, after giving a couple of minutes, finally pour them our burning, but unusually tasty pepper. We cover the containers with treated tin lids and, until the full stop, is sealed. Now we hide everything under a thick plaid and do not get it for 20 hours.
How to quickly and tasty pickle hot chili - recipe
Ingredients:
- chili pepper - 850 g;
- drinking water - 1,2 l;
- sugar, salt - 1,5 st. spoons;
- sweet pepper - 5 pcs .;
- coriander seeds - 1 teaspoon;
- mint, coriander, basil - 2 branches each;
- table vinegar - 40 ml.
Preparation
The washed chili pepper is immersed in boiling water and blanched for at least 5 minutes. Throw all the contents of this pot into a large colander and leave the chili in it for 10 minutes, and then distribute it according to properly prepared for further preservation banks, volume of 0.7 liters.
In a small, but high pot, we lay carefully washed greens of mint, cilantro and purple basil. On top of the greenery pour coriander seeds, peas of sweet pepper, pour it all with drinking water and post it for about 10 minutes. The resulting decoction is filtered through a cut of gauze. Add the kitchen salt, fine sugar, good quality vinegar and, bringing the fragrant brine to a boil, pour it over the containers with pepper. We also seal it with properly prepared lids and wrap it up in the morning in a thick blanket.