Bulgarian hot peppers in vinegar

Name: Bulgarian hot peppers in vinegar
Ingredients: 1500 g hot Bulgarian peppers; 1600 ml vinegar; 2 tablespoons salt

Conserve - Bulgarian hot peppers in vinegar by Hortensia H. - Recipia

Bulgarian hot peppers in vinegar go raw into jars sterilized for 10 minutes. Vinegar mixed with salt covers them, and the sealed jars keep in the pantry until winter, when they’re opened alongside a bowl of sour soup; the amount of liquid depends on the size of the jars. I choose firm peppers with no soft spots so I can pack them whole into the jars. Prep time: 20 minutes. Cook time: 10 minutes. Total time: 30 minutes. Servings: 20. About 30 kcal and 1.5 g of protein per serving.

Ingredients

1500 g hot Bulgarian peppers
1600 ml vinegar
2 tablespoons salt

Preparation

1. Wash the peppers and jars. Preheat the oven to 120°C and sterilize the jars for 10 minutes. 2. Pack the peppers into the clean jars. 3. Mix 1.6 l of vinegar with 2 tablespoons of salt and pour it over the peppers. This amount is for 1.5 kg of peppers, in four 850 ml jars and one 1 l jar. 4. Seal the jars and put them in the pantry.

Notes

Keep the sealed jars in the pantry, and once opened, keep the peppers in the fridge. When I make a larger batch, I keep the salt and vinegar in the same proportion. Choose firm peppers with no bruises or soft spots, and sort them by length before packing them. If they’re still wet after washing, dry them with a clean towel. I serve them alongside a bowl of sour soup.