Pickled Hot Peppers for the Winter "Finger-Lickin' Good"

Preparations for the winter

This recipe allows you to preserve hot peppers for the winter for as long as possible without compromising their taste or appearance, but simply enhancing their natural spiciness with marinade notes. It will take 10-12 minutes to marinate the hot peppers with the spices and another 20 hours for them to "ripen." Prepare the spice according to the instructions in the photo, and the results will be finger-licking good.

Ingredients for hot pepper:

hot pepper - 140 g;
garlic - 3 cloves;
onion - 1 pc.

Marinade:

water - 200 ml;
vinegar 9% - 200 ml;
sugar - 0.5 tbsp;
salt - 0.5 tbsp;
bay leaf - 1 pc.;
allspice - 3 pcs.;
dried thyme - 0.5 tbsp.

How to make pickled hot peppers

Cut the pepper into rings. For a spicier taste, you can leave the seeds in.

Place in a marinating container.

Cut the onion into half rings.

Garlic in cloves.

Mix everything with hot pepper.

Place all marinade ingredients, except vinegar, in a saucepan. Bring to a boil.

Pour in vinegar and wait until it boils.

Pour the hot marinade over the prepared slices.

Press the peppers with a spoon until they are completely submerged in the marinade. Once cooled, cover the bowl with plastic wrap and refrigerate to marinate.

After 20 hours, the marinated hot peppers are ready. The onion half rings have acquired a spiciness, the garlic and thyme have added flavor to the marinade's acidity, and the peppers themselves are surprisingly tasty, retaining their firmness.

The preparation is stored in the refrigerator, and to roll the pepper into jars, you just need to sterilize them along with the contents (5 minutes is enough for a 250 ml jar).