Pickled bitter pepper: a step-by-step description of the recipe for the winter, shelf life

There are many ways to prepare pickled hot peppers, for every taste. The s alting process is not complicated, even an inexperienced cook can handle it. It is important to strictly follow the recipe, observe the proportions. Products to choose fresh, required type. You should read the recommendations below in advance.

Cooking Features

Mature peppers of medium size should be s alted. They have a whitish-green tone, an elongated shape, elongated towards the bottom. The walls of the peppers should be fleshy. Preservation turns out to be spicy in taste, suitable for a snack at a feast, or as an addition to a side dish, meat.Containers are sterilized in advance in a convenient way, otherwise the product will deteriorate. You can do without disinfection, but the shelf life is significantly reduced.

Required Ingredients

For the purchase of components, it is advisable to go to the market, or take products from the garden. You will need the following ingredients according to the recipe:

6 kg hot pepper;
1 liter of water;
2 tbsp s alt;
2 bunches of dill;
6 garlic cloves.

Spices should be fresh, then they will give the dish a rich taste. Seasonings that have been left for a long time have little effect.

Preparation of containers and ingredients

Banks are taken 0.5, 1, 2 and 3 liter. They are washed with soda, checked for chips, cracks. It is better to take new covers, made of metal or nylon. Containers are disinfected with a saucepan.

A metal sieve is placed on it, glass jars upside down on it. When the water boils, it will start steaming them.

Lids made of metal or nylon placed in boiling water for 10 minutes. Sterilization lasts about 15 minutes. After, the containers are put on a clean towel without turning them over. Before s alting, experienced chefs advise letting the peppers “lie down” for 2-3 days, at room temperature. They should tie a little.

The process of making pickled hot peppers for the winter

Peppers are fermented not only in jars, you can use enamelware, plastic buckets or wooden barrels. The choice of containers depends on the amount of prepared products for pickling, the intended place for saving it. If we are talking about peppers collected from the beds, you need to let it lie down in a warm room until the fruits turn yellowish.

When the vegetables were bought at the market and they are green, they carry out the same manipulation. Brine can be used or not, at the discretion.

After preparing the products, the greens are chopped, combined with chopped garlic. Pepper is pierced with a fork, spread with the listed products in a deep container. The container is covered with gauze, a press is placed on top. You can use a massive basin of water. S alting is left in this form for 3 days.

When the peppers turn yellowish, you can get them out of the press, put them in sterilized jars. The fermentation process usually takes 3-10 days. When the pepper changes color, pickling can be left in the marinade or taken to the cellar. If the product is planned to be stored without brine, discard the vegetables in a colander, drain the entire marinade. After, tightly lay the peppers in jars, tamping with your hand. It is not necessary to sterilize the containers, you can wash them with soda.

Rules and terms of storage of blanks

Canned peppers are stored in the basement or cellar, at air temperatures up to +10 degrees. High humidity is undesirable, otherwise the lids may become moldy. The shelf life of conservation is 1 year. Unsterilized jars of s alted peppers can be stored for up to 3 months in a cool place. They should not be exposed to sunlight.