Pickled chili peppers for the winter
Pickled chili peppers for the winter – a fiery appetizer made with hot peppers and garlic in a marinade of olive oil and wine vinegar. This piquant preparation is so delicious, it's simply finger-licking good.
Chili varieties vary. Some are so vicious that it's best to wear medical gloves when handling them.
Preserving peppers is simple. First, blanch them to make them pliable. Then, pour boiling marinade over them and sterilize them so they'll keep well at home.
You can learn more about the cooking process from the recipe with step-by-step photos.
Preparation time: 25 minutes. Quantity: 1 jar 350 ml.
Ingredients:
- red chili pepper – 250 g;
- garlic – 1 head;
- olive oil – 30 ml;
- wine vinegar - 30 ml;
- table salt – 6 g;
- water, a few leaves of parsley or celery.
How to prepare pickled chili peppers for the winter
We select small chili pods without signs of spoilage or damage to the skin, firm, with stems.
The color of the pepper used for the preparation does not matter, green will also work.
Cut off the red tips and green stems from the pods. The tips are removed so the peppers fill first with water, then with the marinade. Whole pods, unpierced or uncut, will float to the top of the lid.
Place the processed vegetables in a saucepan with boiling water, bring to a boil for 5 minutes, and remove from heat. Cover the saucepan with a lid. Leave them in the hot water for 5-7 minutes. The time depends on the thickness of the flesh. Thin-walled pods will soften faster.
Place the pepper in a sieve and shake to remove any water.
Peel the head of garlic. Cut the cloves into two halves.
Fill a clean, dry jar with chili and garlic. Pour in boiling water.
Pour the boiling water into a saucepan, setting aside 60 ml (4 tablespoons) of water. Add the wine vinegar and olive oil, and a sprinkle of salt. Add a few green leaves of parsley or celery.
Boil the filling for 4 minutes over moderate heat.
Pour the boiling marinade into the jar with chili up to the shoulders so that the vegetables are completely covered in the marinade.
Screw the lid tightly. Pasteurize at 80 degrees Celsius for 14 minutes or sterilize in boiling water for 9 minutes.
Seal the lids tightly. Turn the jar upside down.
We put the cooled blanks in a dark, dry place.
