Pickled hot pepper pods

Votes: 1

Time: 20 min.
Complexity: easily
Quantity: 2 jars of 1 liter capacity.

Pickled chili peppers are a versatile staple that's a must-have for anyone who enjoys spicy, savory food. They can be added to any appetizer or dish where you'd normally add fresh chili peppers. Besides their heat, pickled chili peppers also offer a rich blend of tartness and sweetness, thanks to the rich bouquet of aromatic spices and flavorful sherry vinegar in the brine. Preparing these peppers takes very little time, and a jar will keep in the refrigerator for up to a month.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.9 kg chili peppers
Sherry vinegar
Sugar
Coarse salt
2 bay leaves
2 tablespoons coriander seeds
2 tbsp. black peppercorns
1 teaspoon cumin seeds
4 fresh sprigs of marjoram
3 cloves of garlic

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chili pepper, sherry vinegar, bay leaf, coriander, black pepper, marjoram, cumin

Cooking the dish according to the recipe:

Pack the chili peppers tightly into two clean 1-liter jars and fill with water to within 1 cm of the top. Pour the water into a measuring cup. Note the volume, then drain half the water and replace it with sherry vinegar. Add 2 tablespoons of sugar and 2 tablespoons of salt for every 3 cups of liquid.
Pour the marinade into a non-reactive saucepan and add the bay leaf, coriander seeds, black peppercorns, cumin seeds, marjoram, and garlic. Bring to a boil over high heat, then reduce heat and simmer for 10 minutes. Remove from heat and let cool slightly. Pour the hot liquid into the jars to completely cover the peppers and screw on the lids. Store in the refrigerator for up to 1 month..

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