Hot peppers in vinegar

Name: Hot peppers in vinegar
Ingredients: 500 g small hot peppers green and red; 4 tablespoons pickling salt; 4 tablespoons sugar; 1000 ml 9-degree vinegar

Conserve - Hot peppers in vinegar by Veronica I. - Recipia

Hot peppers in vinegar are preserved for winter and served alongside cooked dishes; they stay firm and hot. Small green and red peppers go whole into jars with 9-degree vinegar, salt and sugar, without being boiled. I serve them whole alongside beans, with a fork close at hand. Prep: 20 minutes. Cook: 0 minutes. Total time: 20 minutes. Servings: 20. About 20 kcal and 0.3 g protein per serving.

Ingredients

500 g small hot peppers green and red
4 tablespoons pickling salt
4 tablespoons sugar
1000 ml 9-degree vinegar

Preparation

1. Rinse the peppers under cold running water and let them drain well. 2. Arrange them in four sterilized jars. 3. Put 1 tablespoon of pickling salt and 1 tablespoon of sugar in each jar. 4. Pour in the 9-degree vinegar until each jar is full. Seal tightly and put the jars in the pantry.

Notes

Keep unopened jars in the pantry, and refrigerate them once opened; take the peppers out with a clean fork. Choose small, fresh, firm peppers with unbroken skins; soft or bruised ones will soften more quickly in the jar. You can use only green or only red peppers without changing the total amount. Use the 9-degree vinegar undiluted, since water would change the acidity that preserves the peppers. If the tips stick out above the liquid, top up with the same vinegar until they are covered. Arrange them without packing them too tightly, so they do not break when you take them out. Wipe the rim of the jar if any vinegar has spilled onto it before putting on the lid. I serve them alongside beans, pouring a little of the brine over them; the brine gets hotter as it sits with the peppers, so start with a little.