Cherry Peppers in Vinegar

Delicious recipe for cherry chili peppers in vinegar

Chili peppers in vinegar are a delicacy that adds a burst of flavor to any dish. This simple and quick recipe is perfect for those who love spicy flavors and want to preserve the essence of summer for winter. Let's discover together how to enjoy this tasty condiment, step by step!

Preparation time:
- Preparation time: 20 minutes
- Cooking time: 15 minutes
- Total time: 35 minutes
- Number of servings: 4 jars of 800 g

Necessary ingredients:
- 1 kg cherry chili peppers (or any other variety of chili peppers you prefer)
- 300 ml vinegar (preferably white wine vinegar or apple cider vinegar)
- 4 heaping tablespoons of salt
- 4 tablespoons of sugar
- 4 bay leaves
- 8-10 cherry leaves
- 1-2 tablespoons of peppercorns
- 4 fresh celery leaves
- Water, enough to fill the jars

Necessary utensils:
- 800 g jars (4 pieces)
- A large pot
- Kitchen towels
- A jar holder (optional)

Step-by-step guide:

1. Preparing the peppers:
Start by washing the chili peppers thoroughly under a stream of cold water. This step is essential to remove any impurities or pesticide residues. After washing, let them drain well.

2. Filling the jars:
Place the chili peppers in the 800 g jars. You can place them whole or cut them in half, depending on your preference. Make sure the jars are clean and dry.

3. Adding the ingredients:
In each jar, pour 75 ml of vinegar. Then, add a heaping tablespoon of salt, a tablespoon of sugar, a bay leaf, 1-2 cherry leaves, and a few peppercorns. Finally, place a fresh celery leaf on top.

4. Filling with water:
Fill each jar with water, leaving a little space at the top for expansion. Then, seal the jars tightly with lids.

5. Boiling the jars:
Take a large pot and place kitchen towels at the bottom to prevent the jars from breaking. Place the jars in the pot, making sure they do not touch each other. Add cold water until it reaches the lower rim of the jars.

6. Cooking in a water bath:
Put the pot on the stove and wait until the water starts to boil. Once the water is boiling, reduce the heat to low and let the jars boil for 15 minutes. This process will help preserve the peppers and develop the flavors.

7. Cooling and storing:
After boiling, remove the pot from the heat and cover it with thick blankets to retain heat. Let the jars cool slowly until the next day. This step is crucial to ensure a good seal of the jars. The next day, take out the jars, wipe off any water, and store them in the pantry.

Chef's tip:
For a unique touch, you can also add a few slices of carrot or garlic to the jars for an even more complex flavor. You can also experiment with different types of vinegar or adjust the amount of sugar according to your preferences.

Nutritional information:
These preserved chili peppers are a good source of vitamins and antioxidants, with low-calorie content, making them an excellent choice to add flavor to dishes without adding many calories. For example, a 100 g serving of chili peppers in vinegar has about 30 calories.

Possible variations:
You can try adding extra spices, such as cumin or coriander, to give a different flavor. If you want a less spicy version, you can use sweet peppers or other types of peppers.

Frequently asked questions:
- How long can I keep the jars of peppers in vinegar?
If well sealed and stored in a cool, dark place, they can last between 6 and 12 months.

- How can I use chili peppers in vinegar?
They are excellent in salads, on sandwiches, or as a garnish for various dishes, adding a spicy flavor boost.

Serving suggestions:
Chili peppers in vinegar pair wonderfully with meat dishes, as well as with cheeses or vegetable-based dishes. You can try serving them alongside a refreshing drink, such as mint tea or lemonade.

Now that you have all the necessary information, it’s time to get cooking! You can add your own personal touch to the recipe and enjoy the preserved chili peppers throughout the year. Bon appétit!