Sauer sharp pepper for the winter

30 min.
4 banks of 0.7 l
Sauer sharp pepper for the winter

Quarled sharp pepper is a delicious workpiece for those who love more. Such pepper can not only be served to the table in the form of a spicy appetizer, but also add to salads and sauerkraut. Ideal to any meat dishes, especially for barbecue.

Ingredients

  • Pepperoni 3 kg
  • Garlic 1 head
  • Dill 5 umbrellas
  • Water 5 l
  • Salt 1 cup

A step -by -step recipe for cooking

1
Leave acute pepper at room temperature for a couple of days. This is necessary so that he will get a little.
2
Then rinse the pepper and on each make several punctures with a fork so that the brine is easier to get inside.
3
Peel the rest of the garlic head, leave the rest of the cloves in an unpeeled form.
4
In an enameled pan, mix pepper, peeled cloves of garlic and dill umbrellas.
5
For brine in cold water, dissolve the salt. Pour pepper with the resulting brine. Cover the pan of a suitable plate in size and install the oppression on top.
6
Leave the pan with a blank at room temperature until the peppers change the color to yellow. This may need from 5 to 14 days.
7
When the pepper changes the color (it means that it is stuck enough), drain the brine from the pan, take out the dill and garlic cloves.
8
Now each pepper needs to tightly squeeze from the brine and, compacting tightly, put in pre -sterilized banks. If in the process of filling the jar a little more brine stands out, it is necessary to drain it.
9
Prepare a new brine, bring it to a boil.
10
Pour the pepper in the banks with boiling brine, cover the jars with sterile lids and send sterilized in a pan with water for 10-15 minutes. Then roll the jars, turn upside down, wrap it up and leave until completely cooled. Keep the cooled sauer spicy pepper in a cool dark place.
Helen Lipko
Recipe Author:
Helen Lipko
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