Pickled hot pepper
Description
Homemade preserves keep for a long time. From the ingredients in this recipe, you’ll get 5–6 one-liter jars of wonderful spicy relish. Fermented hot peppers are meat’s best friend and a match for every appetizer. By the way, dill and garlic are completely optional—without them it will still be very tasty. So here is my favorite simple recipe for fermented hot peppers. 1. Leave the peppers on the table for a couple of days—let them wilt slightly, develop aroma, and “relax.” You don’t need to wash them. 2. On the third day, finally wash the peppers and pierce them in two or three places with a sharp fork. 3. Place the pierced peppers in a large enamel bowl. If you use dill and garlic, prepare them and mix with the peppers. Peel the garlic and slice it into thick planks (though you can put whole cloves in the bowl too). Rinse the dill and chop it. 4. Make brine from cold water and salt. Stir until the salt dissolves. Pour the ready brine over the hot peppers. Place a plate on top and a weight. The main thing is—the peppers must always stay submerged in the brine! 5. Store the peppers under weight at room temperature until they turn yellow. This may take 3–8 days depending on your room temperature. 6. Prepare the jars—they must be clean and dry. Put the peppers with the herbs in a colander and press—the liquid should drain off. 7. Pack the peppers tightly into the prepared jars and seal. That’s it! Done! Store in a cool place and enjoy. Serve at the table or keep in the pantry.