Armenian-Style Pickled Hot Peppers
Every summer, every housewife preserves her family's favorite vegetables for the winter. Most often, these are canned cucumbers and tomatoes. Zucchini and eggplant caviar are also very popular. But today, we'll talk about hot peppers. I know that there are big fans of this kind of snack and many simply adore hot peppers, and when they are also pickled, then it is absolutely irresistible.
So, today we'll prepare Armenian-style pickled hot peppers for the winter. It's a long-forgotten recipe, but a beloved favorite. If you love spicy, fiery appetizers, be sure to try this step-by-step recipe with photos, and you'll always have a fiery appetizer on your table this winter, a favorite among men.
For the preparation, we'll need a hot chili pepper; you can use either red or green. In authentic Armenian recipes, green peppers are most often used; this is probably the variety most commonly grown there. You'll also need spices and vinegar for the marinade.
Ingredients:
- hot pepper – 200 g;
- water – 2.5 cups;
- salt – 30 g;
- sugar – 50 g;
- vinegar – 100 g;
- dill – to taste;
- black peppercorns – 5-6 pcs.;
- bay leaf – 1 pc.
How to prepare Armenian-style pickled hot peppers
Place the required spices—peppercorns, dill pieces, and bay leaf—in the bottom of a clean, sterilized jar. These spices will complement the flavor of the chili pepper.
Wash the hot peppers and place them whole in a jar, leaving the stems on. These stems will make it easier to remove the peppers and eat them at the table. You can use both green and red peppers for canning.
Bring water to a boil for the marinade, pour it over the peppers in the jars, and let it sit for 15 minutes.
Drain the liquid into a saucepan or bowl and bring to a boil again with salt, sugar, and vinegar. The marinade is ready.
Pour the hot marinade over the hot peppers and seal with lids. Cover with a blanket and let cool completely. Store in the pantry until winter. Everyone will love these delicious Armenian-style pickled hot peppers. Enjoy!
