Preserved Hot Peppers
The first preserved hot pepper recipe is extremely spicy - I just tasted it, but Radu is a fan of such things. The second recipe was sent by Ancutza, it is a mildly spicy preserve and I thought it would be easier to find if I add it here.
Ingredients
Preserved Hot Peppers
5kg bell peppers (colorful)
2kg onion
1kg hot peppers (as colorful as possible)
1L vinegar
1kg sugar
3 tablespoons coarse salt
Preserved Bulgarian Peppers (sent by Ancutza)
1kg Bulgarian peppers
1/2kg white onion
200g sugar
100ml vinegar
coarse salt to taste
How to prepare preserved hot peppers
- Preserved Hot Peppers: cut the bell peppers into thin strips, slice the onion into thin rounds, and cut the hot peppers into thin rounds.
- Mix everything with the remaining ingredients (vinegar, sugar, salt) and leave until the next day, stirring a few times during this period.
- Put into jars, making sure they are well covered by liquid. Place the jars in a pot with water up to just below the lid and boil for about 10 minutes from the moment the water starts boiling.
- Preserved Bulgarian Peppers: cut the Bulgarian peppers into slices about 1-2cm and cut the onion into thin strips. Put everything in a large pot.
- Dissolve the sugar, vinegar, and salt in 1/2 liter of water and pour over the peppers. Add water to their level and place on heat until it comes to a boil (until the peppers slightly change color and become paler). Before putting on heat, taste the liquid to check if it is salty enough.
- Remove from heat, let cool slightly, and put into clean, dry jars (400g). Optionally, you can boil the jars after closing them.
Preserved Hot Peppers
Preserved Bulgarian peppers
