There are many ways to pickle hot peppers. A set of herbs and additional spices can be very different, depending on the preferences of the hostess. But even if you put only pepper, salt and vinegar essence in the jar, the preparation will still succeed.
Hot peppers, unlike their fellow Bulgarian, are more fertile. At the same time, its unpretentiousness in cultivation (in the open field, on the balcony, at home on the windowsill) allows you to annually collect a consistently high yield. As a rule, hot peppers are dried, salted, added by pickling other vegetables, but such a preparation for the winter as pickled hot peppers is also possible. Only those who don’t like spicy dishes should take into account that their taste will not be softer from pickling, even if a significant proportion of sugar is added to it.
Preparing hot peppers for pickling
Any variety with a weak, moderate or strong degree of severity is marinated. The choice of color and degree of maturity also does not matter. Some housewives prefer to roll selected pods of exclusively red color into banks, while others prefer young green ones, considering them less sharp. There is some truth in this, but more all the same, the stinginess depends on the variety. The most "evil", as a rule, are small-fruited varieties.
Most bitterness is found in seeds and webbed veins, so if you cut the pepper into pieces without peeling the seeds, the dish will be sharper than with whole pods. For this reason, bitter pepper is pickled whole, and to make it more convenient to eat and for the aesthetically beautiful appearance of the jar, they don’t even cut the tail.
Since impurities could remain on the rough surface of the ponytail, the pepper must be thoroughly washed under running water and dried slightly before laying in a jar. According to some recipes, hot pepper blanches for 3-4 minutes, but this requirement is also optional. If you pre-blanch, then you can do with a one-time pouring marinade. Otherwise, you need 2-3 fillings.
Actually, the manipulations with pepper end on this and you need to start preparing cans for pickling. True, some cooks still make tiny cuts near the stalk of the vegetable, in order to be sure that there is no air inside. It is not recommended to completely clear the inside contents of the pod; this is done only with unreliable fruits that have begun to deteriorate.
