Hot peppers in vinegar

Name: Hot peppers in vinegar
Ingredients: 1 kg red hot peppers; 1½ tablespoons table salt per jar; 1 L vinegar; 3 L water

Pickles - Hot peppers in vinegar by Romina A. - Recipia

Hot peppers in vinegar are packed whole into jars with vinegar, water and salt, then the jars are simmered over low heat. I chose smaller red peppers; the vinegar makes up about a quarter of the liquid, and after cooling gradually the peppers stay whole, hot and tangy, with slightly wrinkled skins. I eat them sliced over bread with salty cheese, a few slices at a time. Preparation: 20 minutes. Cooking: 28 minutes. Resting: 12 hours. Total time: 12 hours and 48 minutes. Servings: 4. Approximately 100 kcal and 5 g protein per serving.

Ingredients

1 kg red hot peppers
1½ tablespoons table salt per jar
1 L vinegar
3 L water

Preparation

1. Wash the peppers and pack them into clean jars. 2. Sprinkle 1½ tablespoons of table salt into each jar. 3. Mix 1 L of vinegar with 3 L of water and boil the solution for 3 minutes. Pour in enough to cover the peppers; the extra liquid is not used. 4. Close the lids tightly. Place the jars in a saucepan of cold water, bring the water to a gentle boil and simmer them over low heat for 25 minutes. 5. Let the jars cool gradually in the saucepan, about 12 hours, then put them in the refrigerator.

Notes

Keep unopened jars in the refrigerator; after opening, keep them there too and use them within 3 days. Choose firm peppers with unbroken skins; bruised ones soften more quickly in the brine. Thicker peppers take longer to pick up the vinegar flavor, and a prick near the stem helps the brine reach the inside too. You can speed up the cooling a little, but leave the jars in the saucepan to cool gradually, then move them to a cold place. Make them a day before serving; they go well with mashed beans or stew. Yellow hot peppers can replace the red ones, using the same proportion of vinegar and water.