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Hot peppers in vinegar

Hot peppers in vinegar


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Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Hot peppers in vinegar:

The pepper is washed with cold water, then it is arranged in jars, so that there is little free space left in the jar. To each jar add a teaspoon of sugar and half a teaspoon of salt, then pour vinegar (cold) until well covered all the pepper. We put the lids and keep them in the cellar / pantry. In a few days the pepper will change color and be ready to serve.


How to prepare hot peppers in vinegar for the winter

The preparation method is similar to that of sliced ​​peppers, and the water / vinegar ratio is 1: 1. That is, half water, half vinegar in which I added salt and sugar.

I heated the vinegar a little, just enough to dissolve the salt and sugar, to make sure I had a homogeneous composition. I poured the liquid into the jars and screwed on the lids. Simple everything!

Perhaps the hardest part of the recipe is estimating how much liquid will go into the jars. It doesn't work perfectly for me either, it always stays a little unused, but that's not really a tragedy.

If you want to be very rigorous you can proceed as follows: after placing the peppers, fill the jars with water, then pour the water into a bowl and throw half of it. Fill the level with vinegar & that is how much water you threw, put as much vinegar & then add salt and sugar.

I leave below, for guidance, the quantities used by me. My peppers were small and thin, they settled very well in jars. I only had to cut the tails of the red ones so I could put the lid on.

Depending on the variety of pepper used and how well you manage to place them in jars, it is possible that more or less vinegar will enter you.


Hot peppers in vinegar in a jar pickled for the winter

Hot peppers in vinegar in a jar pickled for the winter. Hot pepper recipe for winter, pickled in vinegar, without boiling. The peppers remain hot and crunchy and are perfect with soups or dishes with sauce (stews). They can be pickled whole or sliced.

In my family, these pickled hot peppers have always been men's specialty. My grandfather was a big fan of hot peppers in vinegar and he always had them at home, both fresh (in season) and pickled, in small jars (cut into slices and whole). He was also responsible for preserving horseradish in vinegar as I told you here.

He put half of his hot peppers in vinegar (or fresh) in his soup and sprinkled freshly ground pepper with a grinder. Nothing seemed fast enough for my grandfather & # 8230.

When choosing hot peppers for the winter, think ahead about which jars you will use. I found in the market some very beautiful peppers that fit in some higher jars-bottles (300 ml). I chose colored peppers: green, red and orange.

Here I write the recipe for a 300 ml jar. If you want more jars, you will multiply all the quantities.


Ingredients for hot peppers:

  • hot peppers
  • small onions, chives (optional)
  • cold, clean water, 1/2 of the volume of the jars already filled with hot peppers
  • 9% vinegar, 1/2 of the volume of jars already filled with hot peppers
  • bee honey, 1 tablespoon per 100 ml. of liquid
  • salt, 1/2 teaspoon to 200 ml. of liquid (optional, we do not put because the hotness of peppers anyway attenuates the sensitivity to salty taste)

Method of preparation

1. The jars and lids are washed very well, dried and sterilized in the oven. (Put the jars and lids in the oven on a metal tray. Turn on the oven and heat it up to 150 degrees, then turn off and let it cool completely).

2. The hot peppers are thoroughly washed, in several waters, the cepsoers, if you want to use, clean and wash them too.

3. Put the peppers and peppers in the jar, trying to use, as much as possible, as much of the available volume. I mean, it's crowded :).

4. To determine the exact liquid requirement for pickled hot peppers, fill the jars with peppers with cold, clean water, then drain the water into a graduated container. In my case, 500 ml resulted. Half of the water is thrown away. Make up to 250 ml. of vinegar (ie the equivalent of the volume thrown away). Add one tablespoon of honey for every 100 ml. of liquid (and optionally salt) and mix very well.

Once the honey is completely dissolved, the jars can be filled. I fixed the peppers and onions with some skewer sticks placed in the cross, so that they remain covered with liquid, then I filled them with the prepared juice, so that my pickled hot peppers are completely covered.

Cover the jars or tie with cellophane and keep in a cool place, away from direct sunlight (pantry). It will be 3 weeks before our pickled hot peppers are good for consumption.


Hot peppers in vinegar - Recipes

A recipe from The Country of Cuisine
by Alice Ciobanu

For several years now, we have been putting hot peppers in vinegar in a jar, because we like to have them in winter with a beef soup and a lot of sour cream. I always make them in the simple and to the object preparation method that I give you below, because I like that the peppers remain firm and strong and without getting a taste or aroma of spices. And I still put them in this way because they are kept intact for a long time, even from one year to the next. The ingredients are extremely few and the rules are simple.

Ingredients for the Hot Pepper in Vinegar recipe

  • hot, red, green, long, round peppers that you like
  • 9 degree wine vinegar
  • mustard seeds

Preparation for the recipe of hot peppers in vinegar

Wash the peppers and dry them. Sterilize the jars. I use ordinary 400 or 800 gr jars that I sterilize very easily. I wash them, wipe them and then place them face down on the grill of the hot oven. I leave them there for a maximum of half an hour. Then I take them out and let them cool.

So, take a sterilized jar and stuff in it the hot peppers that you want to preserve for the winter with omat that will definitely come one morning. Pour over them cold 9-degree vinegar, wine, and a few mustard seeds. Tie the jars tightly and put them in a cool place in the dark room.


Preparation ingredients for hot pepper salad with yellow and red onions in vinegar

We choose multicolored peppers and combine onions, to have variety of taste and color, as it suits any dish.

Wash the peppers well and chop them into rounds, the hot ones and the Bulgarian ones, with all the seeds, and the capsicums are chopped into small cubes.

Chop the onion into scales and mix with the peppers.

Preparation of vinegar solution

For the liquid solution, mix the vinegar with water and put it on the fire together with the spices.

When the boiling point is reached, add salt and sugar to taste.

Let it boil for 1-2 minutes, no more.

The mixture of hot peppers with onions is well packed in sterilized jars and pour over the hot solution.

Screw on the lids, cover the jars with a blanket and allow them to cool slowly, then store in the pantry.

It's a salad hot peppers with yellow and red onions in vinegar, full of color and taste.

It is not overly spicy and can be served with sour soups, sarmale and various dishes.


Hot peppers in vinegar - Recipes

4 teaspoons coarse salt

The hot peppers are washed and cleaned of the leaves. If necessary, adjust the tails (so that they are not too long and take up unnecessary space in the jar).

Arrange in jars, as straight and tight as possible (not to be too crowded, however). Being small, I arranged them in 2 vertical rows and they fit snugly.

After filling the jars, pour the vinegar into each jar (about 2 fingers of vinegar or, in the case of the classic 400 ml jars, to the top of the bottom hardening line). Fill the rest of the space in the jars with water, up to the top.

Pour the water with the vinegar from the jars into a pot and add about 100 ml of water, which will evaporate when boiled. Put the mixture on the fire, together with the rest of the ingredients: salt, sugar and honey. After it boils, stop and let it cool.

When the liquid mixture has cooled, pour it into jars, over the peppers, up to the top. Leave the jars open, without a lid, for about another hour and fill with more liquid, if necessary (sometimes the peppers draw more liquid, and the level drops in the jar).

We put the lids on the jars and put them in a cool, dark place. It dies in about 2 months.

We use very hot and very, very small peppers, both green and red.

The pickled peppers can be stored for 2 years (probably even longer, but that's all we got the most), without softening.


Put the peppers in whole jars or cut into slices. The other ingredients are boiled and added over the peppers.

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Peppers with vinegar & # 8211 an excellent recipe for preserving vegetables for winter

If you have a lot of hot peppers in the garden, don't waste them. Use this excellent recipe and enjoy the taste of hot peppers in winter.

Ingredient:

  • Hot peppers, 4 cloves of garlic
  • 10 juniper berries
  • 4 bay leaves
  • 8 cloves

Ingredients for infusion:

  • 500 ml of water
  • 300 ml vinegar
  • 2 tablespoons salt
  • 3 tablespoons sunflower oil

Method of preparation:

From the given ingredients we will obtain an infusion suitable for approximately 4 jars of 250 ml.

First we prepare the jars. We wash them well and dry them.

Then prepare the infusion. Put boiling water in a saucepan. When it boils, add vinegar, salt and sunflower oil. Then take it off the heat and let it cool.

We wash and dry the peppers. Then we put the peppers in clean jars. Also, in each jar we add 1 clove of garlic, 2-3 allspice berries, 1 bay leaf and 2 cloves. Pour the boiled and cooled infusion into jars. We close the jars and sterilize them.

Put a clean cloth or towel on the bottom of a pot. We put the jars of peppers in the pot and pour enough water to reach the "jars". We were waiting for the water to boil.

From the moment the water starts to boil, leave the pot on the fire for another 15 minutes. Then turn off the heat and remove the jars from the pot.

Turn the jars upside down, cover them with a thick cloth and let them cool. After they have cooled completely, we store them in a dark and cool place, preferably in the basement or pantry.

Hot peppers with vinegar can be eaten with lots of delicious food. Have fun with your loved ones and increase your cooking!


Hot peppers in vinegar

CHILI PEPPER IN VINEGAR - recipe without boiling. How to prepare hot peppers to preserve them in vinegar. The best hot peppers in vinegar. Sliced ​​hot peppers, preserved in sugar vinegar.

This year I put the hot peppers in vinegar differently. I usually put them whole and made a solution of vinegar, water, salt, spices and sugar which I boiled and poured over the hot peppers placed in jars. As I was saying, this year I prepared them according to Lea's method and they seemed to me to be the best hot peppers in vinegar. I recommend you prepare at least two test jars !! Use semi-hot peppers if you don't like them too spicy.

JUTI PEPPER IN VINEGAR- INGREDIENT

hot peppers,
vinegar,
coarse salt,
sugar,

CHILI PEPPER IN VINEGAR - PREPARATION

The hot peppers are washed well then the stalks are removed and cut into small slices. I recommend using gloves so as not to sting your hands.

After being cut into slices, rinse in cold water to remove some of the seeds. Drain in a sieve. Place the pepper slices in 350 g jars, washed and sterilized in the oven.

Place a large spoonful of sugar and a tablespoon of coarse salt on top of the peppers in the jar.

Pour raw 9 degree wine vinegar on top until the jar is filled with liquid.

Screw on the lids, shake the jar a few times, then place it in the pantry.


Hot peppers in vinegar, without boiling

Some hot peppers are good next to a soup or a generous plate of sauerkraut, aren't they? And because we love spicy foods, among the preserves I prepare for winter, there are plenty of hot peppers: hot pepper jam, hot pepper pate, spicy ketchup.

So I went into the bushes hot peppers and I put a few jars of vinegar on it. This recipe for hot peppers without boiling and without preservatives is extremely simple.


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