Pickled Hot Peppers
6 servings
10 minutes
Pickled hot pepper is a spicy treat that adds a fiery note to any dish. Its history traces back to American culinary traditions where pickled vegetables became an integral part of gastronomic culture. Peppers soaked in a rich marinade of vinegar, sugar, salt, and garlic acquire a balanced flavor: spicy yet with a mild tanginess. Its vibrant aroma makes it an ideal complement to meat dishes, burgers, pizza, and even snacks. Pickled peppers can be consumed just a few days after preparation when they fully absorb the spices and develop a rich flavor profile. It is a versatile seasoning that adds boldness and depth to any dish.
1
Wash the hot pepper beforehand.
- Green chili pepper: 6 pieces
2
Sterilize jars and lids for canning. Hold them over steam for 5-10 minutes.
3
Slice the pepper into thin rings. No need to remove the seeds.
4
Pour water, vinegar, add sugar and salt into the saucepan.
- Water: 250 ml
- 9% table vinegar: 250 ml
- Sugar: 2 tablespoons
- Salt: 1 tablespoon
5
Press the garlic through a press and add it to the saucepan as well.
- Garlic: 2 cloves
6
Bring the marinade to a boil and remove from heat.
7
Place the prepared peppers in sterilized jars.
- Green chili pepper: 6 pieces
8
Pour the peppers with marinade, close the lid and turn the jar upside down.
- Water: 250 ml
- 9% table vinegar: 250 ml
- Sugar: 2 tablespoons
- Salt: 1 tablespoon
- Garlic: 2 cloves
9
Wrap the jars with pepper in a blanket or towel and let them cool completely.
10
Store jars of pickled peppers in a cool, dark place. You can taste the peppers after 4-5 days. They can be added to burgers, pizza, and any dishes where you want to add spiciness.
