Chili pepper for winter

Step-by-step cooking

1. Step 1:

   

   How to pickle chili peppers for the winter? Prepare the products. Rinse the peppers and herbs well. And then dry them. Take pepper in different colors to make canned food look beautiful. Take a set of herbs and spices to your liking. For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.

2. Step 2:

   

   From the sprigs of greens — mint and cilantro — tear off the leaves, they will then be needed for the marinade. Peel the garlic. Wash the dill umbrellas.

3. Step 3:

   

   Pierce each pepper at the base with a toothpick so that they do not burst when cooking. Put them in a pot of water. Boil under the lid on low heat for 5 minutes.

4. Step 4:

   

   Then drain the water into the sink, and fill the pepper with new water and boil one more time for 5 minutes. And drain the water into the sink again. This treatment will save the hot pepper from excessive bitterness.

5. Step 5:

   

   Prepare the marinade. How to make marinade? Add peppers, allspice, bay leaf, coriander, herbs, a few cloves of garlic, salt, sugar and vinegar to the water. Boil the marinade over low heat for 3 minutes. Then let cool under the lid for 15 minutes.

7. Step 6:

   

   Put an umbrella of dill and a few cloves of garlic in sterile jars.

8. Step 7:

   

   Then put the pepper in the jars. And pour the marinade all the way to the neck.

9. Step 8:

   

   Roll up the jars with sterile lids, turn them upside down and wrap them up until completely cooled.

10. Step 9:

    

    Our chili peppers are ready for winter.

11. Step 10:

    

    Bon appetit!