Pickled hot peppers

Name: Pickled hot peppers
Ingredients: 1500 g hot peppers; 1 medium carrot (100 g); 1000 ml 9% vinegar; 3 bay leaves; 3 g peppercorns; 100 g sugar; 30 g salt

Conserve - Pickled hot peppers by Angela I. - Recipia

Pickled hot peppers sit in jars under a blanket until the next day, with carrot rounds tucked between them. The vinegar with bay leaves, peppercorns, sugar and salt is poured over the peppers, and once cooled, the rounds stay tangy and hot, ready to keep in the pantry and bring out a little at a time with a meal. I like to serve a few slices alongside mashed bean spread. Preparation: 30 minutes. Cooking: 5 minutes. Resting: 12 hours and 10 minutes. Total time: 12 hours and 45 minutes. Servings: 15. Approximately 70 kcal and 2 g protein per serving.

Ingredients

1500 g hot peppers
1 medium carrot (100 g)
1000 ml 9% vinegar
3 bay leaves
3 g peppercorns
100 g sugar
30 g salt

Preparation

1. Rinse the peppers under cold running water, remove the stems and cut them into rounds. Peel and rinse the carrot, then cut it into rounds. Allow about 30 minutes for preparation. 2. Pack the peppers and carrot into three jars. 3. Put the vinegar, bay leaves, peppercorns, sugar and salt in a saucepan. Bring to a boil and cook for 5 minutes, until the sugar and salt dissolve. 4. Let the vinegar cool for 10 minutes, then pour it over the peppers until they are covered. 5. Cover the mouths of the jars with plastic wrap, screw on the lids and wrap them in a blanket. Leave them there for 12 hours, until the next day.

Notes

Once cooled, store the jars in a cool, dark place; after opening, keep them in the fridge. Choose firm peppers without soft spots, since very ripe ones tend to soften more quickly. Thin rounds pickle quickly, while thick ones stay meatier, so cut them to an even thickness. Cooling the jars under a blanket is the step that’s easy to rush; leave them there until the next day. Make them a day before the meal so the jars are cold when you serve them. They go well with mashed bean spread or boiled potatoes, and the carrot from the jar can go on the plate too. You can leave out the carrot without changing the amount of vinegar.