12:32, 25 Aug 2023, author: Ermakova M.

Pickled hot chili peppers for the winter

Name: Pickled hot chili peppers for the winter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: European
Ingredients: Chili pepper - 200 g; Celery - 1-2 stalks; Black peppercorns - 0.5 tsp; Vinegar 9% - 1.5 tablespoons; Vegetable oil - 1 tsp; Salt - 0.5 tsp; Dill umbrella - 1 pc.; Garlic - 1-2 cloves; Water - 200 ml

Chili pepper is revered in our family, since we live near Moldova and Romania, and there, not a single meat dish is complete without pickled chili pepper, which in Moldovan is called "ordei". It is poured with vinegar, marinated and even fried!

Photo source: 123rf.com/profile_tan4ikk

Pickled hot peppers are especially appreciated in winter, because it is in winter, when you want to warm up, one piece of such a snack in your mouth makes the blood pulsate with lightning speed through the veins!

Moreover, it is not the pepper itself that is hot, but its seeds inside. Therefore, from the first piece you may not feel burning bitterness, but from the second - it will already be necessary to urgently run for cold milk, since the fire in your mouth will flare up even more from cold water!

By the way, "chili" means "red" in translation, but "ordei" can be both green and orange.

To prepare pickled hot chili peppers for the winter, prepare the ingredients according to the list.

Pickled hot chili peppers for the winter

Кухня: European, домашние заготовки, калории: 33, время приготовления: 00:40

Ингредиенты

Chili pepper - 200 g

Celery - 1-2 stalks

Black peppercorns - 0.5 tsp

Vinegar 9% - 1.5 tablespoons

Vegetable oil - 1 tsp

Salt - 0.5 tsp

Dill umbrella - 1 pc.

Garlic - 1-2 cloves

Water - 200 ml

Рецепт

1. To slightly muffle the bitterness of pepper and soften its structure, otherwise it does not fit into jars, it is necessary to steam the pods. To do this, prick them with a knife and place them in a saucepan, but do it very carefully, and even better - with gloves.

2. Pour in some water and place the pan on the stove. Let it boil for exactly 5 minutes from the moment of boiling, and then drain the water from the peppers - it will take in the extra bitterness.

3. Pour all the spices into the pan and pour in the vinegar with vegetable oil. Cut the garlic cloves, peeling them. Then add 200 g of water and boil the marinade on the stove.

4. Put the softened chili peppers in jars. Do this very carefully, as the bitterness of the pepper can burn the skin of your hands! Arrange the pods in a circle, and stick some celery in the center.

5. Pour the boiling marinade over the pepper and seal.

6. Move the finished pickled hot chili to the cellar or pantry for the winter. It is perfectly preserved until the winter cold.

7. Bitter appetite for you in winter!