Pickled Hot Peppers

Pickled hot peppers – recipe with photo, Georgian cuisine
rating: 4
wotes: 1

Cooking time: 1 h

Difficulty: Medium recipe

Recipe yield: 1.5 l

Georgian food

Pickled hot peppers – a Georgian cuisine recipe, in a day hot peppers cooked according to this recipe will be ready for use.

Pickled hot peppers ingredients

Pickled hot peppers recipe

Preparing peppers for pickling
1

It will take a little time to cook a Georgian cuisine recipe pickled hot peppers, but the pepper will be ready in a day. Wash the pepper, remove, if desired, the stalks and seeds.

Pepper soaking
2

Pour boiling water over the pepper so that it covers the pepper completely, cover with a plate or a lid of a smaller diameter, you can put oppression on top so that the pepper does not float. Put a saucepan with pepper over medium heat and bring to a boil. When the water boils, reduce the heat, and cook the pepper for another 5 minutes. Remove the pan with pepper from the heat and let cool for an hour, and then put the pepper on a sieve.

Greens for pickling peppers
3

Chop the garlic and herbs, transfer to a saucepan, pour in vinegar, oil, add salt, sugar, utskho-suneli and put on high heat. When the liquid comes to a boil, reduce heat to low and cook for another 20 minutes.

Pickled peppers
4

Put pepper in a saucepan with marinade and continue to cook for 25-30 minutes, while the pepper should not boil over. Ready pickled hot peppers together with the marinade transfer to dry sterilized jars and close immediately. Store pickled peppers in a cool place, in the refrigerator. The pepper is ready to eat after 24 hours, however, the longer it stands, the better it is soaked in the marinade and tastes better.

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