Hot peppers in vinegar

Name: Hot peppers in vinegar
Ingredients: 500 g hot peppers; 750 ml 9% vinegar; 6 peppercorns; 2 garlic cloves

Pickles - Hot peppers in vinegar by Iridenta F. - Recipia

Hot peppers in vinegar are served alongside sour soups and are ready after 2-3 weeks, once they have sat covered with vinegar, peppercorns and garlic. The vinegar takes on the peppers’ heat and can also be poured into your bowl, to taste. I used two varieties grown on my balcony and enjoy them most chopped over soup. Preparation: 20 minutes. Cooking: 0 minutes. Rest: 2-3 weeks. Total time: 2-3 weeks and 20 minutes. Servings: 10. Approximately 22 kcal and 1 g protein per serving.

Ingredients

500 g hot peppers
750 ml 9% vinegar
6 peppercorns
2 garlic cloves

Preparation

1. Wash the hot peppers and dry them well with a paper towel. 2. Wash the jar and arrange the peppers lengthwise, alternating the two varieties. 3. Sprinkle in the 6 peppercorns and add the peeled garlic cloves. 4. Pour in 750 ml of 9% vinegar, enough to cover the peppers. Seal the jar tightly and leave it for 2-3 weeks before using them.

Notes

I keep the jar in the fridge, tightly closed, and make sure the peppers stay below the vinegar. Choose firm peppers with unbroken skin; ones that are already soft will soften quickly in the liquid. Thin peppers fit easily lengthwise, while thicker ones can be split so the vinegar reaches between them. Sometimes the peppers rise after you pour in the liquid; pack them more tightly again and top up with vinegar until they are covered. The heat varies a lot from one variety to another, and a mix of peppers grown on the balcony can make a jar with different levels of heat. I serve them alongside soup and add a little of the vinegar to the bowl. For a less garlicky taste, you can leave out the 2 cloves without changing the amount of peppers or vinegar.