Having tried the hot peppers in home execution, you no longer want to return to the purchased analogues, marinades for which are not too rich in a variety of tastes.
Chili pepper marinated in vinegar
The basic marinade includes vinegar, sugar, salt and water. This simple combination fully reveals the taste of the green chili pepper and focuses on its acuity.
Ingredients:
- chili pepper - 115 g;
- rice vinegar - 230 ml;
- salt - 5 g;
- sugar - 5 g;
- water 230 ml.
Preparation
To save even more acuity, you can leave the seeds in the peppers, but we recommend that they be removed, as the billet and so will be quite sharp.
Pepper cut into rings and pour boiling water. Place the marinade on the fire and cook for 10 seconds. Give the peppers to lie in boiling water for a similar period of time. Take out the peppers and pour them in a mixture of vinegar with salt and sugar. Distribute chili pieces in the marinade over the jars and close the jars with scalded lids.
Marinated chili pepper - recipe
If you want to concentrate not only on the pepper's acuity, but also on the taste of the marinade, then complement it with a pair of simple spices. This billet turns out to be especially sharp, since whole peppers are used in its composition.
Ingredients:
- water 240 ml;
- vinegar - 240 ml;
- sugar - 10 g;
- hot peppers - 480 g;
- salt - 15 g;
- seeds of coriander - 1 teaspoon;
- pepper peas - 10 pcs .;
- laurel leaves - 2 pcs.
Preparation
Before pickling hot chilli whole, nibble each of the peppers with a toothpick 4-5 times. This simple step will facilitate the penetration of the marinade into the pods. Mix the water with vinegar, sugar, salt and spices. With boiling marinade pour the peppers packed into clean cans and screw it all with a scalded lid. After a week, you can shoot the first sample.
Small pickled chili peppers
As a rule, the smaller the size of hot pepper, the stronger its sharpness, because if you decide to use very sharp, small peppers, it is better to rinse them well with warm water or even blanch the pieces.
Ingredients:
- small red peppers;
- water 155 ml;
- rice vinegar - 110 ml;
- salt - 25 g;
- sugar - 35 g.
Preparation
While the jars and covers are on sterilization, thinly cut the sharp peppers and rinse them with hot water, remove the seeds. Prepare a basic marinade from a mixture of ingredients from the list. After waiting for the mixture to boil, spread peppers on sterile jars and pour boiling marinade, then roll.
Chili pepper marinated with honey
Ingredients:
- chili peppers - 490 g;
- onion - 85 g;
- olive oil - 15 ml;
- garlic - 2 teeth;
- a pinch of basil, thyme and oregano;
- vinegar - 470 ml;
- water 450 ml;
- honey - 45 ml;
- salt - 75 g.
Preparation
Onion divide into rings of medium thickness. Crush the grit to enrich the marinade with their taste. The peppers themselves can be covered entirely, pre-nailed pods 4-5 times. Prepare a simple marinade, combining the vinegar with water, salt and honey. Add olive oil and herbs to the marinade.
Spread the peppers, garlic and onions in clean jars, pour everything with boiling marinade, cover with lids and send for sterilization. The time of sterilization is determined by the volume of cans and the technology chosen.
How to pickle chili?
Ingredients:
- hot peppers - 280 g;
- sweet pepper - 190 g;
- apple cider vinegar - 235 ml;
- water 235 ml;
- sugar - 35 g;
- garlic - 2 teeth;
- salt - 10 g.
Preparation
From peppers cut out the seeds and cut the pods with rings. Chop the sweet peppers and put them in clean jars together with hot peppers and garlic. Use the rest of the ingredients for marinade preparation. Pour the cans with a boiling marinade and close.