Pickled hot peppers give a great opportunity to enjoy the zesty taste of the vegetable and get the benefits of the product throughout the year. Stock up on this spicy snack for future use and delight yourself and your family until next season.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Hot peppers are a savory vegetable that can add spice and flavor to any dish. You can prepare it for the winter in a variety of ways: pickle it whole or cut into pieces, salt, ferment, dry, preserve in vinegar, lemon juice and other methods. You can use peppers of any color for this, and red, and green, and yellow, and even black. If you are a lover of savory dishes, then by all means stock up on hot peppers. Along with additives such as horseradish and garlic, it allows any dish to give a unique flavor.
Many amateurs and eaters have never even thought about why hot hot peppers make us “cry”. Scientists answer this question as follows: when consumed, hot pepper stimulates the production of endorphins, i.e. hormone of happiness. At this moment, the brain receives a signal that a dangerous severity has approached, but in fact it does not negatively affect the body in any way. Endorphins are released into the blood and a person, when consuming spicy foods, gets pleasure. Endorphins, in turn, provoke the immune system, which improves blood circulation, reduces pain and relieves stress. Therefore, in case of pain in the head, it is recommended to eat, a little hot pepper and the pain will pass.
- Calorie content per 100 g - 40 kcal.
- Servings - 1 can 350 ml
- Cooking time - 10 minutes preparation of food and a day for pickling a vegetable
Ingredients:
- Bitter capsicum - 10 pcs.
- Carrots - 0.5 pcs.
- Garlic - 3 cloves
- Salt - 1 tsp
- Sugar - 1 tsp
- Table vinegar - half a can
- Drinking water - half a can
Cooking pickled hot peppers
1. Wash hot peppers, dry and cut into slices about 3-5 mm thick. You do not need to remove the grains, but you also should not collect those that have fallen out of the pods. Peel the carrots, rinse and also cut into rings. Do the same with garlic: peel and cut into rings.
2. Prepare the container. The glass jar only needs to be washed; it should not be sterilized under steam. Place some of the chopped peppers on the bottom.
3. Put some carrots and garlic on top.
4. Continue to alternately lay all the vegetables, alternating the layer of peppers and carrots with garlic. Fill the jar in a similar manner to the very top.
5. Pour vinegar and drinking water over the vegetables. Their proportions should be 1: 1.
6. Then add salt and sugar on top.
7. Seal the container with a lid and lightly shake the twist to distribute the salt and vinegar evenly.
8. Soak the peppers at room temperature for 1 hour, then put them in the refrigerator for a day. After this time, they can be consumed. If you are preparing a snack for future use for the winter, then keep it in a cool place: refrigerator, cellar.
See also the video recipe on how to cook pickled hot peppers.
