Pickled hot peppers with garlic and herbs. Canned hot peppers for the winter

Capsicum, spicy or bitter - it's all about the same vegetable, about pepper. It is good both as a seasoning and as a separate dish. And it is also useful, so you can not be afraid to moderately pamper yourself with spicy. What is a good vegetable and what is better to cook with it - we will find out further.

Briefly about the benefits of hot pepper

The product is spicy in taste due to the presence of the alkaloid capsaicin. It stimulates hair growth, so pepper infusions and its oils are used in cosmetology for hair care.

Important! Hot pepper promotes the production of endorphins - they reduce the effects of stress and improve mood.

In addition, it promotes:

• acceleration of blood circulation;
• improve digestion and increase appetite;
• increase immunity due to vitamin C and other elements;
• treatment of allergies, bronchial asthma;
• prevention of cancer;
• treatment of sciatica, arthritis and rheumatic pains.

Features of the choice of pepper for blanks

Both for preparations and for use in fresh you need to choose a recently plucked vegetable. This will ensure the safety of vitamins and minerals. Besides, fresh fruit will be noticeably sharper - its burning juice will make the taste richer.

You can determine how long ago the product was plucked by its tail - green, without defects and dense, it speaks of freshness. If you break it a little, liquid will stand out from there. Gently bend the pod - it should bend gently, not crack. It also indicates freshness.

Buying pods without a stalk is not worth it - they deteriorate faster, and it is almost impossible to determine how long they lie on the counter. The skin on them should be dense, without defects, cuts and dents. Saturated bright color speaks of maturity.

Important! Buy a product at the grandmother's market - this will give at least a little guarantee that it grew without pesticide impurities. After all, this vegetable is in third place in terms of absorption of harmful substances into the peel, so it is better to protect yourself.

Often the fruit is sharper, the smaller in size. But you should not pay much attention to the size - a long pod can sometimes be more burning than a short one.
Any darkening, the presence of black spots on the fruit itself or its green leg indicate a fungal disease. Even one such fruit can spoil the entire portion of your preservation.

How to pickle peppers for the winter: a step by step recipe with photos and videos

With this dish, lunch or dinner will never be insipid. And cooking it is not difficult, the main thing is to stock up on ingredients and desire.

Inventory in the kitchen

Must have:

• rubber gloves - useful when cutting fruits;
• cutting board;
• a bowl or pan for cooking;
• container for measuring liquid;
• jars and lids (pre-sterilized).

Required Ingredients

For 3 half-liter jars we need:

• hot pepper - 1 kg;
• sugar - 150 g;
• vegetable oil - 50 ml;
• salt - 1 tbsp. l.;
• water - 125 ml;
• vinegar 6% - 190 ml.

Step by step process

Other Hot Pepper Recipes

Marinating allows you to fully preserve appearance and taste of the product. You can cook a more complex dish - for example, adjika. Cooking methods hot snacks a lot of; we will talk about Armenian version which does not require cooking.

Adjika Caucasian

This appetizer is spicy due to not only pepper, but also garlic. For cooking we need:

• hot peppers- 500 g;
• - 100 g;
• - 30 g;
• - 10 g;
• salt - 250 g;
• vinegar 6% - 20 g.

Cooking:

Armenian hot pepper

This dish is prepared as a preparation for the winter. These ingredients are enough for 4 cans of 0.75 liters. Portions can be halved as desired.

We will need:

• hot pepper - 3.5 kg;
• garlic - 5 cloves;
• vegetable oil - 0.5 l;
• water - 0.5 l;
• table vinegar 9% - 100 ml;
• sugar - 100 g;
• salt - 4 tablespoons without a slide.

Cooking:

General rules and conditions for storing blanks

Blanks rolled up with lids can be stored for several years. For this suitable refrigerator, cellar or even a dark pantry, where the temperature is not higher than 18 ° C. The main condition for the preservation proper sterilization jars and lids.

What to serve with hot peppers

Spicy snacks go well with meat and fish. Therefore, such a blank will decorate any holiday table. Adjika and pickled peppers can be eaten simply with potatoes or porridge.
Marinades from vegetables are used to stew meat - then it turns out more tender and piquant. Adjika can be used instead of pizza sauce.

With the onset of the season of vegetables and fruits, and of other gifts of nature, their wholesale canning begins. It looks like insanity - they prepare tons and everything for the winter. I like it more fresh meals, for example - pepper in oil, lecho from pepper.

Of course, the purpose of harvesting is to preserve the harvest and products for the winter in order to provide yourself with food. I read somewhere that some products are very well preserved in oil. In french cuisine there is such a term - conf, confit. This term means - preservation. Very the old fashioned way food preservation, which allows you to preserve certain products for a long time. Most often this method is applicable for meat or game. During the preparation of confit meat, it becomes very soft and tender, then the meat is placed in a container and poured with melted fat.

When I was little, my grandmother in the village did homemade sausage from pork, then they put it in a ceramic pot and poured it with melted pork fat. After additional heat treatment in the oven, the lard hardened and preserved the sausage for a long time. However, it was important to prevent the fat from going rancid. It is rare that such a blank was stored for more than 2-3 months.

In addition, this method is used for the preparation of seasonings. Those who prepare meals mediterranean cuisines, probably flavors the olive oil a little with garlic and fragrant herbs. As well as possible, confit is suitable as an oil.

You can often find recipes where a flavored blank is used instead of olive oil. While there is young garlic, it is stewed in olive oil, then stored in jars and oil and garlic cloves are used as needed - seasoning confits.

We often cook pasta at home with various sauces, or simply sauces - mostly for pizza. Marinara sauce - tomatoes, garlic, olive oil and spices. Marinara pizza - with such a sauce is simply incomparable (however, many people think that marinara is seafood). When cooking, the olive oil is usually heated with a few crushed garlic cloves, the garlic is fried and removed from the oil. Olive oil is used for further cooking.

I have several recipes for roasted hot peppers - savory snacks which I love very much. They are quite suitable for long-term storage.

The idea of ​​a recipe for hot peppers in oil, with the addition of garlic cloves and herbs. Firstly, great way preparation of olive oil for subsequent use as a base for frying foods and making sauces. Secondly, both garlic and hot peppers in oil will be very tasty and, for sure, will be eaten very quickly - I know for myself.

Frankly, I did not even think that pepper in oil would be so tasty.

So, homemade pepper in oil - the basis for delicious meals and sauces. Pepper in oil - a snack or just a treat for connoisseurs.

Pepper in oil - an appetizer of hot pepper and garlic

Hot pepper in oil for the winter

Ingredients:

• Red chili pepper - 7 pieces;
• garlic - 2 heads;
• rosemary - 2 sprigs;
• bay leaf - 2 pieces;

Hot pepper in oil for the winter I love to cook for the future

Hot pepper in oil for the winter

We will close hot peppers in oil for the winter according to the old method of confit preservation, confit is French for preservation. Here we are in this recipe to preserve the benefits and taste of pepper as much as possible, pouring it hot olive oil m. Hot pepper marinated in oil is a masterpiece appetizer for true connoisseurs! From the jar, not only pepper is edible, but also garlic, it becomes so tasty, tender, with a slight daring aftertaste. And the olive oil in which we prepare the pepper has just stunning aroma and taste.

Ingredients:

• Red chili pepper - 7 pieces;
• garlic - 2 heads;
• rosemary - 2 sprigs;
• bay leaf - 2 pieces;
• olive oil - 250 milliliters.

Step-by-step recipe for hot peppers in oil for the winter

1. Peel the garlic and put it in a saucepan, adding a sprig of rosemary and bay leaf to it.
2. Drizzle the garlic with olive oil and bring it to the start! boil, then make the fire as small as possible and simmer the garlic for 20 minutes.
3. Remove the saucepan from the heat, fish out the garlic and rosemary from there, putting it in the prepared jar, which immediately close the lid.
4. Now you need to put hot peppers in the oil, also bring to a boil, then simmer for 10 minutes over low heat.
5. We shift the pepper to the garlic and rosemary, pour it with hot oil.
6. Seal the jar with a lid, let cool and refrigerate.

You can try hot peppers in oil with garlic right away, salting it a little with a piece of black bread. Or you can add it to your culinary masterpieces, and the flavored oil that we have obtained can be used for dressing salads, as well as seasoning bruschetta.

Marinated hot peppers for the winter in oil

Cooking time: Not indicated

1. Prepare the chili, wash the pepper and dry it.

2. Now cut off the tails, cut the fruit itself into several parts, at this stage it is better to work with gloves, otherwise your hands will bake after work.

3. So, after dividing the chili, remove the seeds and all the veins, this is the hottest thing in pepper.

Then cut the halves into equal pieces.

4. Prepare a baking sheet, cover it with foil, lay out the chili slices, grease them with vegetable oil, sprinkle with a pinch of salt, you need to salt at this stage, otherwise the peppers will not be salty, because then the salt will not dissolve in the oil.

5. Dry the chili in the oven by turning on the convection function or simply open the door, the heating temperature is 150 degrees, the time is 4 hours.

6. Prepare a jar, put thyme and basil sprigs in it.

7. Then fill them with dried chili slices.

8. Fill completely with oil, send to be stored in the refrigerator.

9. Marinated hot pepper for the winter in oil is ready. It will perfectly decorate almost any dish, is great snack and just gourmet dish for real gourmets.

Hot pepper in oil for the winter

4 recipes - Chili pepper (hot, bitter) for the winter

Hot pepper in Caucasian style

Very interesting recipe for spicy lovers. Harvesting hot peppers for the winter vegetable oil, with spices and herbs.

Pepper hot red pepper (red and green) - 1.5 kg

Vegetable oil - 2 stack.

Parsley (large) - 1 bunch.

Salt (not full) - 1 tbsp. l.

Spices (hops-suneli) - 3 tsp

Rinse the pepper and remove the stem. Pour oil into a stewpan or deep frying pan, heat and lower the pepper, salt, add sugar and mix.

Simmer over medium heat, stirring occasionally. As the pepper begins to become soft, add spices, vinegar and coarsely chopped parsley, mix and simmer for another 10 minutes.

Arrange, tamping a little, in sterilized jars and roll up. Turn over until completely cool. In winter, you can eat it with potatoes or add it to soups and salads.

Marinated hot pepper in Armenian style with herbs

This template is very useful for human body, as it retains all vitamins and various useful material contained in the products used. Pepper marinated with herbs and garlic turns out to be very fragrant and tasty, so it will be an excellent snack for both everyday and festive tables.

hot hot pepper - one kilogram;

9% vinegar - 60 ml or 6% acetic acid - 100 ml;

herbs: celery, parsley, dill - 50 gr each;

food salt - 50 grams;

drinking water - one liter.

Rinse the pods and all the greens under cold water, peel the garlic and cut into arbitrary pieces.

Before you start pickling peppers, it should be baked in the spirit. cabinet until soft. The temperature inside is about 150-180°.

Remove the peppers from the oven and leave for a while to cool the pods.

In the meantime, process jars and lids.

Tear off all the leaves from the grass stalks.

Arrange the cooled pepper in sterilized containers, alternating with layers of chopped garlic and herb leaves.

Pour water into a saucepan, add edible salt and any of those presented in the recipe list, acetic acid. Boil the marinade, remove from the stove and let cool slightly.

As soon as the marinade reaches room temperature, pour it over the pods in jars to the very “shoulders” of the container.

Put a press in each jar (a glass filled with water or small pebbles), soak the peppers for up to three weeks, at room conditions.

After the lapse of time, close the jars with pressed pickled hot peppers with nylon or screw caps, rearrange the blanks in the refrigerator.

Chili pepper (hot, bitter) canned

Very tasty snack, very bright and colorful, very easy and quick to prepare. Stored at room temperature until next summer (did not try longer).

We will need (for a 3-liter jar):

Chili peppers (preferably different colors - red and green, as much as you can fit in a jar)

Coarse salt - 1 tbsp. spoon

Sugar - 2 tbsp. spoons.

Vinegar 9% - 8 tbsp. spoons

Dill with umbrellas - to taste.

Horseradish leaf - to taste.

Garlic - to taste

Wash the pepper well and cut off the stems. Seeds are left and tightly packed in sterile jars washed and dried dill umbrella, horseradish leaf, peeled garlic cloves and, in fact, the pepper itself.

I have indicated the amount of ingredients for the marinade for a 3-liter jar, but I generally do smaller - 0.7 l-1 l jar. Therefore, we divide the products depending on the volume of the can.

So, boil water with salt and sugar, as it boils (good), fill the jars, cover with sterile lids and leave for 15 minutes.

Then carefully pour the water back into the pan, bring it to a boil again, boil for 3 minutes, turn off the gas, immediately add vinegar, mix and immediately pour our peppers to the edges of the jar and roll up the lids.

hot pepper for the winter

Hot red pepper - 350 grams (per 800 gram jar)

4 recipes - Chili pepper (hot, bitter) for the winter - Women's World

I was prompted to prepare pickled hot peppers for the winter by its cheapness in the fall. Moreover, I I often use it in cooking various dishes. He gives spicy taste borscht, vegetable and meat dishes. A small harvest is enough for the entire long winter season.

It is prepared very quickly and simply. I offer you step by step recipe with a photo with which you can also easily make this blank for the winter.

Ingredients:

• hot pepper- 350-400 g;
• onion- 2 onions;
• garlic - to taste (about one head).

Marinade for 1 glass of water:

• salt - 1 tablespoon;
• granulated sugar - 1 tablespoon;
• vinegar - 1 glass;
• black peppercorns - 15-20 pieces;
• bay leaf - 2-4 pieces;
• oregano - 1/2 teaspoon.

Recipe:

01. Rinse and dry hot peppers thoroughly. For the beauty of the workpiece, you can take yellow and red Bell pepper. But while I was thinking about how to pickle the pepper, it turned red all over.

02. When you cut hot peppers, don't forget your gloves. They are simply necessary for this procedure for your safety. The fact is that you have to cut quite a lot of pepper, which "eats" into your fingers. Then it will be difficult to wash your hands, the pepper remains on your hands for a long time. Inadvertently, you can touch the eye, which will then water for a long time. Be careful.

03. Hot peppers should be cut into rings. If you don't really like him spicy taste, then you can get rid of the seeds. After all, they are what give it its sting.

04. Cut the onion into thin half rings.

05. The amount of garlic depends only on your taste. I took one head. Cut garlic into halves or thin slices.

06. Mix onion, pepper and garlic in one container.

07. It's time to prepare the marinade. Mix everything in one glass of water necessary ingredients for him, except for vinegar. We put on fire and after boiling, cook for 3-4 minutes.

09. Put the vegetables into small jars prepared in advance, sterilized.

10. Fill the jars with boiling marinade, close with boiled lids and turn over. Cover jars with a towel until completely cool.

Pickled hot peppers can already be tasted the next day. It will be completely ready to use. I keep it in the fridge because it should always be at hand. In total, from the declared ingredients, I got one jar with a capacity of 200 g and 2 jars of 400 g each.

By the way, hot pickled peppers can serve not only as an excellent seasoning, but also as an independent snack. But this piquancy of hot pepper is more for gourmets. It seems to me that using it as a seasoning gives a little sharpness and brightness to dishes. Let pickled hot pepper will become a favorite guest in your kitchen, especially in winter time. Start pickling it in the fall according to my recipe, you will not regret it. Bon appetit!

We are all closing Bell pepper for the future in different form. But today I will tell you how to prepare pickled hot peppers for the winter.

"Spark" of tomato, garlic and hot pepper for the winter

First, I will share a recipe for an appetizer for the winter “Spark” of tomato, garlic and hot pepper, which is suitable for meat dishes, potatoes and just a snack.

Necessary products for cooking:

• 3 kilograms of tomatoes;
• 150 grams of hot pepper;
• A kilogram of sweet pepper;
• 7 heads of garlic;
• One third of a glass of vinegar;
• a tablespoon of sugar;
• A glass of salt.

How we do:

1. We twist the washed, peeled vegetables.
2. IN vegetable mass put the rest of the ingredients.
3. Mix well, leave to separate the liquid for ten hours.
4. Drain off the liquid that has collected on the surface.
5. We lay out the remaining mixture in jars, close it, store the snack "Spark" in the basement or in the refrigerator.

"Spark" with walnuts

Prepare:

• A kilogram of tomatoes;
• 20 pieces of walnuts;
• 2 pieces of hot pepper;
• Half a kilogram of bell pepper;
• Large horseradish root;
• 300 grams of garlic;
• 50 grams of parsley;
• 70 grams of dill;
• A third of a glass of vinegar;
• A third of a glass of vegetable oil;
• Half a dessert spoon of salt;
• Half a glass of sugar.

Preparing a snack:

1. We twist the prepared vegetables, herbs, nuts.
2. Salt, add sugar, oil, vinegar. Stir the spicy snack until smooth.
3. Arrange in small glass jars, put in the refrigerator.

Note: To reduce the spiciness, the sauce can be served mixed with sour cream.

How to pickle hot peppers for the winter: a simple recipe

A really simple recipe for pickling hot peppers for the future.

• A kilogram of hot pepper;
• Liter of water;
• A glass of sugar;
• A glass of salt;
• An incomplete glass of vinegar.

Let's start cooking:

1. We wash the pods, let dry. Pack tightly into sterile jars. We will cook without sterilization, but with double filling.
2. Pour boiling water over fruits. Let it stand for 15 minutes, pour out the water.
3. Secondly, pour the marinade made from water with salt, sugar and vinegar.
4. We twist the lids, let cool, take out for storage.

Peppers in a spicy marinade

We will need:

• 350 grams of hot pepper;
• A glass of apple cider vinegar;
• head of garlic;
• 3 sprigs of dill;
• 3 sprigs of cilantro;
• Sprig of mint;
• 500 milliliters of water;
• Dessert spoon of salt;
• 1.5 tablespoons of coriander beans;
• A third of a glass of sugar;
• Laurel leaf;
• 2 cloves;
• A mixture of peppers.

We pierce the washed capsicum in the region of the stalk.

1. We rinse the greens, peel the garlic.
2. Bitter pods are placed in a container, pour boiling water, cover with a lid, stand for 5 minutes. Pour out the liquid, pour in new boiling water again. We repeat 5 times.
3. Of all the products provided for in the recipe, we prepare the marinade by boiling it for 3 minutes. Vinegar is added at the end of cooking. Set aside, cover with a lid, let stand.
4. We spread the fruits in a sterilized jar, fill them with marinade with spices to the edge of the neck, twist. Wrap up for a day.

We transfer the cooled preservation to the cellar.

Hot pepper for the winter in Armenian

I'll tell you how to pickle hot capsicum for the winter in an unusual way in Armenian.

• 2 kilograms of hot pepper;
• 4 heads of garlic;
• 70 grams of salt;
• A large bunch of parsley;
• 250 milliliters of vegetable oil;
• One and a half cups of apple cider vinegar.

How to cook:

1. Wash the fruits, make longitudinal cuts, remove the seeds.
2. Chop garlic and parsley, mix with salt.
3. Put the pods in a bowl, sprinkling with the prepared mixture. We leave at closed lid for a day.
4. Mix oil with vinegar. Fry infused fruits on this mixture.
5. We transfer them to dry, sterile jars, cover with lids, sterilize for twenty minutes, roll up.

After air cooling, we take it out to the cellar.

Whole hot pepper pickled for the winter in jars

I propose to cook pickled hot peppers for the winter according to two recipes. One of them with butter and the other with honey.

With butter

For the first recipe we need:

• A kilogram of hot pepper;
• A glass of vinegar;
• 2 glasses of vegetable oil;
• Medium head of garlic;
• Table bed of salt with a slide;
• Half a glass of sugar;
• 4 small bay leaves;
• 14 peppercorns.

My pods, cut off the tails. We clean the garlic, divide into teeth.

1. Bring to a boil a liter of water with sugar, salt, spices, oil, garlic, vinegar. We cover with a lid.
2. In a boiling marinade, lay out the fruits in two stages, blanch for 5 minutes.
3. We sterilize two liter cans in the usual way. We lay out seasonings from the marinade in each, place the pods tightly, pour boiling filling, roll up.
4. Cover with a thick blanket, let cool.

We take out the workpiece for storage in a cool place.

Pickled peppers with honey

Let's take a liter jar:

• Hot peppers;
• 60 grams of honey;
• 30 grams of salt;
• A glass of apple cider vinegar.

We chop the washed fruits at the stalk, put them tightly in a jar, pour the marinade. To prepare it, carefully mix the vinegar with salt and honey.

Closing the appetizer nylon cover, store in the refrigerator or basement.

How to pickle bitter pepper for the winter in a cold way

Now I will tell you how to close hot pepper for the winter in a cold way.

Have to take:

• A kilogram of hot pepper;
• Large bunch of dill;
• 100 grams of garlic;
• A bunch of parsley;
• 50 grams of salt;
• Liter of water.

How to prepare:

1. In sterilized jars we place greens, garlic, washed hot peppers.
2. Pour a liter of water into an enameled container, add salt. Let it boil, boil for a few minutes.
3. Remove the filling from the stove and cool.
4. IN glass container pour the cooled brine with vegetables.
5. We close the workpiece with a nylon lid.

We send for storage in the refrigerator.

Hot pepper for the winter "Vkusnyatina": my recipe

Doing for the winter vegetable preparations, I always close a few jars of hot peppers whole. This pepper goes well with meat and vegetable dishes.

We will need the following ingredients:

• 700 grams of hot pepper;
• 2 large heads of garlic;
• 10 black peppercorns;
• 10 peas of allspice;
• A glass of wine vinegar;
• Liter of water;
• a tablespoon of salt;
• a tablespoon of sugar;
• A few sprigs of parsley and basil;
• 2 dessert spoons ground coriander.

How to pickle:

1. Since we will close the pepper entirely, we need to carefully select the fruits. They should be well matured, without damage and stains.
2. We pierce the selected washed vegetables with a toothpick near the tail. Put in a container for cooking. Pour in water, bring to a boil.
3. Boil for three minutes, not letting it boil too much. Remove the saucepan from the stove, cover it with a lid. Fruit must be in hot water Fifteen minutes.
4. To prepare the filling, pour water into the dishes, add salt, sugar, whole cloves of garlic, herbs, spices. Bring to a boil.
5. Pour in the vinegar, cook for three minutes strong fire. We remove the brine from the heat, insist with the lid closed for ten minutes.
6. At the bottom of the prepared jars we put greens, garlic from the infused brine. Place the strings carefully. Put herbs and spices on top. Pour in the marinade.
7. Seal hermetically. Leave it warm for a day.

Then we put it in storage.

Spicy appetizer for the winter from tomato and chili peppers: recipe

This appetizer of tomato and chili peppers is quite spicy, while very tasty and fragrant. Since this is a simple recipe, even a novice hostess can cook it.

We take the following products:

• 2 kilograms of tomatoes;
• 500 grams of chili pepper;
• 4 large heads of garlic;
• Three quarters of a glass of sugar;
• A glass of salt;
• A quarter cup of vegetable oil;
• 70 milliliters of vinegar;
• A bunch of dill.

How to close:

1. Cut the washed tomatoes into several pieces and twist.
2. We clean the peppers from seeds, remove the stalk, cut into large rings. We cut greens finely.
3. Twisted tomatoes are placed in an enameled container, add vegetable oil and sugar and salt.
4. Bring the sauce to a boil over medium heat, then add the vegetables. We cook a snack on low heat for twenty minutes. At the end of cooking, put greens, chopped garlic, vinegar.
5. After preparation, the workpiece is laid out in jars, hermetically corked. Wrap with a blanket and leave to cool until morning. We store in the cellar.

I advise you to pay attention to the video recipe for cooking hot peppers for the winter.

To everyone who loves interesting snacks, you will definitely like this pickled hot pepper for the winter. Firstly, it looks very unusual and appetizing: multi-colored pods of pickled hot pepper so they ask in the mouth. Secondly, the taste of this preservation will be exactly what you expect from it: very bright and piping hot.

But, at the same time, it is spicy just to the extent that you still want to try this appetizer, and not think about how to extinguish its spiciness. The ingredients in this Pickled Hot Peppers recipe are chosen to be spicy without being overbearing.

A big plus of this pepper is that it is easy to cook - you don’t even need to cut it: blanched, pour marinade and sterilize a little. So for those who are looking for a simple recipe for hot peppers for the winter, this one will surely suit. I will be happy to share how to properly pickle hot capsicum to make it very tasty, and how to prepare hot peppers to make it easy and fast. with your proven recipe. Shall we go to the kitchen?

Ingredients for 4 half-liter jars:

• 200 g green hot pepper;
• 600 g red hot pepper.

For each can of 0.5 liters:

• 3-4 cloves of garlic;
• 5-7 black peppercorns;
• 2-3 peas of allspice.
• 25 ml vinegar 9% (5 tsp).

Marinade:

• 1 liter of water;
• 2 tablespoons of sugar;
• 1 tablespoon of salt.

How to pickle hot peppers:

We sort the peppers, rejecting rotten, with broken skin. Rinse the peppers thoroughly with running water. If the ponytails are long, trim them slightly.

In a large saucepan (5-7 l), bring water to a boil over high heat. On specified quantity peppers water should be at least 3.5 - 4 liters. Put salt into boiling water - 2 teaspoons per 4 liters of water. Lower the peppers and keep on high heat for 5 minutes.

Immediately transfer the peppers to cold water(about the same a large number of) to cool quickly. We stand the peppers in water for 5 minutes and put them on a dish.

At the bottom of pre-sterilized jars we put 2-3 cloves of garlic, black and allspice peas.

Carefully place the pepper vertically, trying not to crush it and place it more tightly in the jar. Spread the remaining garlic on top.

We prepare the marinade (1 liter of marinade left for the indicated number of peppers). Bring water to a boil, add salt and sugar to it and stir until the crystals dissolve. Pour vinegar into each jar and then pour boiling marinade to the top.

We cover the jars with lids and send them to sterilize - put them in a saucepan, pour warm water, a little short of the neck of the cans. Bring the water in a saucepan to a boil and sterilize the pepper jars for 8-10 minutes. Then we seal the jars hermetically and turn them upside down.

You can store such pickled chili peppers at room temperature, in a dark place.