In our family, we love spicy food and in large quantities, but for a long time I couldn’t find the optimal recipe, since almost everything is too much vinegar, and we have high stomach acidity, so it’s not allowed.
By the way, there are tons of hot pepper recipes online, and they use vinegar in the most unimaginable proportions, up to 250 ml per 1 liter of water, and there are even versions with a vinegar dressing (pure 9%). I can imagine what a ticking time bomb this is, even for a healthy stomach (not to mention the spiciness).
Through trial and error, I managed to find the appropriate proportions not only for vinegar, but also for sugar and salt. Of course, you can tell me that you can seal it without vinegar at all, but I'm willing to argue with that. Read mine here. this one article and find out what came out of it.
So, here is a step-by-step recipe created by me personally, which all our friends really like.
First, I brought in a box of peppers I'd picked from my own garden:
After that, I soaked it in water for about 15 minutes.
She took it out of the basin and put it on the table.
Next I cut off all the stems.
I started slicing. I do it in different ways – rings and strips. I leave some peppers whole, which are long enough to fit in the jars.
I never remove the seeds from hot peppers because the seeds and the soft part where they are attached contain the most heat.
Let me explain why I need the strips—they're not really for me, but for the convenience of eating the peppers in winter. Look how small the rings are, starting about the middle or just below the pepper:
They're very difficult to remove from the jar and pierce with a fork. That's why I choose peppers with thin bottoms.
I cut off this part.
I cut it into strips - I simply divide it into 4 parts along the pepper with a knife.
If I come across areas like this, I cut them out.
Then everything is standard:
- The jars were sterilized, the lids were boiled, and the peppers were placed in the containers:
- I added garlic to some of them for a different flavor:
- I pour boiling water over them, cover with sterilized lids, and leave for at least 15 minutes. I do this twice.
- If the lid of some jars does not close tightly, I put another jar already filled with water on top of it.
- I add salt and pepper to the pan right away so the brine can begin to simmer. The proportions are: for 1 liter of water, I add 2 tablespoons of salt and sugar, and a total of 25 ml of vinegar (about 2 tablespoons). I make it heaped (it would be too small without it).
- I drain the water from the jars and cook the marinade.
- I pour it into jars and turn each one over after sealing to check if the seal is tight.
All that's left is to move the jars to a warm place. I use an old blanket for this. I place the jars upside down on it and cover them well (wrap them up).
I keep it like this for two days. That's it – it turns out very tasty and beautiful!