Pickled Hot Chili Peppers - pickled hot peppers and hot peppers. Simple, cheap and darn delicious!
D he man and I love pickled spicy jalapenos, peppers and peppers with a bit of whumping. They are a great taste extra on salads, in vegetable pans, on steaks and in really every Mexican food - and sometimes they even end up in dressings and sauces in very small doses.
And because we've had them recently With the self-pickled ginger in chic variations, I have now also peppers, hot peppers and chillies as pickles in the local mason jar hiked: Pickled Hot Chili Peppers.
The unbeatable advantages of self-pickling ? Please, very:
- It's unbelievably cheap compared to purchased products.
- It's going really fast.
- You have the full Control over ingredients and ingredients (no glucose-fructose syrup or artificial flavors etc).
- They can turn the flavor the way you like it.
- You can go crazy and create the most incredible taste sensations.
- Making it yourself makes you feel totally good (yes, be proud of your pickles!).
- Home-made or colorful mason jars * are a great decoration for your kitchen .
- You save resources and reduce garbage.
- It's totally easy.
You're not convinced yet, and wonder if that is whole and really keeps and supermarket goods is not somehow safer? No problem! Canning or canning has been practiced by people in their local cuisine for centuries to preserve food. If you follow two or three very simple rules (see tips below), your pickles will last for months. And give you many great moments of taste. By the way: Put your vegetables into several small glasses instead of a big one and give your friends fantastic pickles.
Now comes the recipe and at the bottom there is the printable version with nutritional values.
So - get the glasses.
Have a good time ღ
The Recipe for Pickles Hot Chili Peppers - pickled hot peppers and hot peppers
400 g red, green or yellow peppers
1 handful of medium hot red or green peppers
2-3 very hot chili peppers (e.g. Thai or bird's eyes)
150 ml of water
100 ml of rice vinegar
125 ml of table vinegar
50 g of sugar (or more to taste)
1 teaspoon of salt
3 garlic cloves, chopped
Stems of 1 bunch of parsley, chopped
1 teaspoon of lemon zest
The glass and the lid rinse or sterilize very thoroughly very hot (since tips below).
Remove the stems, cores and partitions from the peppers and cut into small cubes. For pepperoni and chilies, remove only the stems and (if possible) the seeds and cut into rings. Layer the vegetables into the prepared glass up to 3 cm below the edge.
Bring water and vinegar to a boil in a small saucepan. Add sugar and salt and dissolve with stirring.Let it run for at least 2 weeks (preferably up to four weeks).
Let's Pickle! Tips for quick and easy picking vegetables & Co.
As glasses for your pickles pickles yourself, you can empty supermarket glasses of jams, gherkins, tomato sauces, Mustard or similar to take. The only important thing is that the lid is undamaged and closes tightly. Of course, you can also buy chic mason jars with a practical extra-large opening and colored (!) Replacement lids (eg, these or these) *. Thus, the self-appointed quickly becomes a chic design piece in the kitchen shelf. Or for a great culinary souvenir.
So that pickles last for months, the jars really have to be clean and best germ-free . I always simply wash my canning jars in the hottest program in the dishwasher and have had very good experiences with them. Alternatively, you can pour boiling water into the glasses (and over the lids in a bowl) and let cool completely. Or you can park the jars and lids at 110 degrees for a quarter of an hour in the hot oven .
After rinsing or sterilizing hot, you should inside the jars and lids> best not touch your hand to avoid the transfer of new ones.
Of course, you can do the brew for pickles to taste according to your preferences. Try it best if water and vinegar are boiled with sugar and salt. The whole thing should be well balanced and intense sweet, sour, salty taste (almost a bit too intense). If you miss something, add some vinegar or sugar.
Store your Pickled Hot Chili Peppers after breaking (the vacuum escapes with a pop) in the fridge for durability to extend. Always use a clean spoon to remove germs from the jar. However, I have kept pickels for weeks and months at room temperature without loss of quality - no problem at all.
Do you have any questions? Then write me a comment![tasty-recipe id = "24355"]