Pickled Hot Peppers
4 servings
10 minutes
Marinated spicy peppers are a vibrant highlight of Russian cuisine, filled with rich flavor and spiciness. Peppers have been pickled for long storage since ancient times, giving them a unique aroma through spices and vinegar. This recipe combines the heat of cherry peppers with the gentle sweetness of white wine vinegar and the fragrant aroma of bay leaves and garlic. The taste of the dish is multifaceted: first, there's a sweet-sour note from the marinade, then a pleasant spiciness unfolds, while spices add depth. Marinated peppers perfectly complement meat dishes, serve as an excellent snack, and add zest to any culinary creations. They can be served with cheeses, fresh vegetables, and even used in sauces to add a fiery spark to traditional Russian dishes.
1
Cut the stems off the peppers and wash them well. Dry and place them in glass jars. Add bay leaves, garlic cloves, and peppercorns.
- Cherry peppers: 1 kg
- Bay leaf: 3 pieces
- Garlic: 6 cloves
- Black peppercorns: 0.8 teaspoon
2
In a saucepan, mix vinegar, water, sugar, and salt. Bring to a boil over medium heat and let the sugar dissolve.
- White wine vinegar: 4 glasss
- Water: 1.3 glass
- Sugar: 0.3 glass
- Coarse salt: 1.5 teaspoon
3
Pour hot marinade over the peppers, seal tightly, and let cool.
- Cherry peppers: 1 kg
