A step-by-step description of the recipe for pickled hot pepper for the winter
There are many ways to make sauerkraut hot pepper for every taste. The salting process is not complicated, even an inexperienced cook can handle it. It is important to strictly follow the recipe, observe proportions. Choose fresh products of the required type. It is worth reading the recommendations below in advance.
Cooking features
Ripe medium-sized peppers should be salted. 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 appetizers 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 reduced significantly.
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 recipe ingredients:
- 6 kg of hot pepper;
- 1 liter of water;
- 2 tbsp salt;
- 2 bunches of dill;
- 6 cloves of garlic.
The spices should be fresh, then they will give the dish a rich taste. Seasonings that have been stored 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 using a saucepan.
A metal sieve is installed on it, on it - glass jars upside down. When the water boils, it will start pouring steam over them.
Place metal or nylon covers in boiling water for 10 minutes. Sterilization takes about 15 minutes. After that, the containers are put on a clean towel without turning them over. Before salting, experienced chefs advise to let the peppers “lie down” for 2-3 days, at room temperature. They should tighten up a little.
The process of preparing pickled hot peppers for the winter
Peppers ferment not only in jars, you can use enamel dishes, plastic buckets or wooden barrels. The choice of containers depends on the amount of prepared products for salting, the intended place for its storage. If we are talking about pepper collected from the beds, it is necessary to let it lie in a warm room until the fruits turn yellowish.
When vegetables were bought in the market and they are green, the same manipulation is performed. The pickle can be used or not, at the discretion.
After preparing the food, the greens are chopped and combined with the chopped garlic. Pierce the pepper with a fork, spread it with the listed products in a deep container. The container is covered with gauze, and a press is placed on top.You can use a massive basin of water. The salting is left in this form for 3 days.
When the peppers turn yellowish, you can take them out from under the press, put them in sterilized jars. The fermentation process usually takes 3-10 days. When the pepper changes color, the pickling can be left in the marinade or taken to the cellar. If you plan to store the product without brine, put the vegetables in a colander, drain the entire marinade. After that, tightly put the peppers in jars, tamping with your hand. It is not necessary to sterilize the containers, you can wash them with soda.
Rules and storage times for blanks
Canned peppers are stored in a basement or cellar, at an air temperature of up to +10 degrees. High humidity is undesirable, otherwise the covers may become moldy. The shelf life of conservation is 1 year. Unsterilized jars of pickled peppers can be stored for up to 3 months in a cool place. They should not be exposed to sunlight.
