Pickled hot Peppers

Many people love the bright and pungent taste of hot pepper, it is served with a plate of hot borscht, fish soup, fish soup and to main courses, added to sauces. Marinate colorful hot peppers and you’re in your kitchen!

Cook: 25 mins

Servings: 3-4

Ingredients

Hot pepper – 300-350 grams (for a 0.7 liter can)
Vinegar 9% – 3 Tbsp. spoons
Salt – 0.5 Art. spoons
Water – 1 Glass
Black peppercorns – 5-7 Pieces
Vegetable oil – 0.5 Teaspoons

Directions

Prepare the indicated ingredients.
Put the pepper in a gastronorm container or in a bowl, rinse in water.
Holding the ponytails, carefully place in the jar as tightly as possible to each other. Slip the pods into the bottom of the container, filling it to the top, but being careful not to break them.
Boil water and pour boiling water into a container, cover with a lid and steam for about 10 minutes. Boiling water will steam the pods and from the inside – air will come out of them.
Pour black peppercorns into a saucepan or cauldron.
Change the lid of the jar to a drain one, drain the liquid into the pan, being careful not to burn yourself. Place the saucepan on the stove and bring the brine to a boil, turn off the heat. Pour vinegar into it and stir. The indicated amount of vinegar must be used, as the hot pepper marinade must be very sour!
Pour the hot marinade back into the jar and immediately screw the hot lid over the threads or with a preservation wrench.
Let the workpiece cool down at room temperature and transfer to the storage place, there is no need to wrap up the conservation! Open as needed.

Bon appetit!

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