Spicy Pickled Peppers
Excellent recipe for pickling spicy peppers for the winter. The peppers turn out crunchy and maintain their spiciness well. During the winter, pickled peppers are always a good snack to accompany a shot of cold vodka. Peppers pickled this way can be stored perfectly in the apartment at room temperature. You can use both red and green peppers to make spicy pickled peppers. In my case, I used green peppers of medium spiciness.
Spicy Peppers
(red or green)
Garlic
3-5 cloves
Black Peppercorns
(5 grains)
Bay Leaf
1-2 leaves
Vinegar
1/4 cup (9%)
Salt
2 teaspoons
The amounts of salt and spices are specified for a 1-liter jar. To prepare spicy pickled peppers, the jars need to be sterilized beforehand.
Place garlic, bay leaf, black peppercorns, and salt into sterilized jars.
Cut off the stems from the washed spicy peppers and tightly pack them into the jars. You can leave the seeds in the peppers, as they will add extra spiciness to the pickled peppers.
If you decide to remove the seeds from the peppers, it is recommended to do so wearing rubber gloves.
Then add vinegar and pour boiling water over the peppers. Let it sit for 5-10 minutes, then sterilize for 10 minutes and seal with lids. Invert the sealed jars upside down, insulate them, and leave them to cool completely. The pickled spicy peppers are ready.
© Наталья Лиханова
(5/5)
