Armenian-Style Pickled Hot Peppers
Armenian-style pickled hot peppers are a fiery winter treat with garlic, marinated in a sweet and sour vegetable oil. You can't eat too many of these peppers—it's an acquired taste, but once you get a taste, you'll be hooked, especially on men!
Cooking time is 45 minutes. The ingredients listed in the recipe will make one half-liter jar.
Ingredients:
- red chili pepper – 230 g (15-18 pcs.);
- garlic – 8 cloves;
- celery and cilantro – 4 sprigs;
- table salt – 12 g;
- granulated sugar – 30 g;
- apple cider vinegar – 40 ml;
- vegetable oil – 30 ml;
- coriander seeds, cloves, allspice.
How to make Armenian-style pickled hot peppers
Any type of chili will do for this preparation if you like spicy snacks.
We select roughly uniform pods—fleshy, firm, and free of signs of spoilage. Wash the peppers in cold water.
Using scissors, cut off the stems at the root and place the peppers in a deep saucepan.
Prick the chilies with a fork or knife in several places to allow the marinade to penetrate the pods. Then pour 2 liters of water into a saucepan, bring to a boil, and simmer for 5 minutes. Let the chilies sit in the hot water for 10-15 minutes, until softened.
Place several green sprigs of cilantro and celery in boiling water, then place in a clean, half-liter jar.
Drain the chili from the boiling water and peel the garlic cloves. Fill the jar with the chili and garlic.
Pour boiling water into the jar and pour it into the saucepan through a lid with holes.
Pour 60 ml of water (4 tablespoons) from the saucepan. Next, add vinegar and vegetable oil, salt, sugar, a teaspoon of coriander, a few allspice berries, and 4-5 cloves.
Boil the brine for 3 minutes, pour into the jar with vegetables.
We screw the jar with a boiled lid, not tightly at first, since we will be sterilizing the preparations.
Place a towel on the bottom of the pan, add the jar, and pour in hot water. Sterilize for 10 minutes after boiling.
Screw the lid tightly and, after cooling, put the jar with pepper in a cool place.
