Pickled Hot Peppers
1 serving
60 minutes
Marinated hot pepper is a spicy addition to dishes that came to Russian cuisine due to a love for vibrant flavors. This recipe combines the tartness of wine vinegar, the spicy aroma of spices, and the freshness of greens, creating a rich flavor with a slight heat. Peppers soaked in marinade acquire a rich, slightly sweet hue that pairs excellently with meat dishes, fish, and even appetizers. Such peppers not only warm you in cold weather but also add color to any table with traditional home cooking. The simplicity of preparation and rich taste make it an indispensable element of Russian feasts, while the slight acidity of the marinade highlights the natural spiciness of the pepper, turning it into a true gastronomic find.
1
Wash the peppers and pierce them with a thin knife through the stem area; otherwise, air will remain inside during pickling. Place the peppers in a large pot and cover with boiling water. Let sit covered for 5 minutes, then drain the water.
- Red chili pepper: 10 pieces
2
Marinade. Place water, salt, sugar, coriander seeds, black pepper, allspice, cloves, bay leaf, garlic cloves, and all herbs in a pot, bring to a boil, and add 100 ml of grape vinegar. Boil the marinade for 2-3 minutes, then remove the pot from heat and let the marinade sit for 15 minutes.
- Water: 0.5 l
- Salt: 1 teaspoon
- Sugar: 2 teaspoons
- Coriander seeds: 1 teaspoon
- Black peppercorns: 5 piece
- Allspice peas: 1 piece
- Bay leaf: 2 pieces
- Carnation: 1 piece
- Garlic: 1 piece
- Fresh cilantro (coriander): 3 stems
- Dill stems: 3 pieces
- Fresh mint: 1 stem
- White wine vinegar: 100 ml
3
In a sterilized jar, place all the herbs and garlic from the marinade at the bottom. Carefully arrange the peppers in the jar. The pods bend easily after boiling, making them easy to place. Once all the pods are in the jar, pour in the marinade. Fill the jar with marinade up to the lid as much as it fits. Then immediately seal with a lid. Wrap the jars with peppers in a warm blanket and leave until completely cool.
- Fresh cilantro (coriander): 3 stems
- Garlic: 1 piece
- Red chili pepper: 10 pieces
- Water: 0.5 l