Fried pickled peppers

Submitted by enr on 26 Sep 2014
peppers - hot, Sivria, bell peppers, feferoni
carrots - 1 large carrot for each jar
garlic - chopped to pieces
1 tbsp salt jar
1-2 tbsp sugar jar
vinegar to the bottom edge of the jar or 80-100 ml depending on the jar
Fried pickled peppers
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Wash and clean the peppers from seeds. Cut them into chunks with a width of 2-3 cm. Clean hot peppers from the stems and make a cut from the top. Wash and clean the carrots and cut them into circles. Chop parsley in large pieces and mix with chopped garlic. In each jar put 1 tbsp salt, 1-2 tbsp sugar and 1-2 tbsp parsley and garlic. Pour vinegar to the bottom edge of the jar. Heat the sunflower oil in a deep pot. Fry some carrots for about a minute. Add 2-3 handfuls of peppers and fry for 4-5 minutes or until tender and slightly change color. Remove from the oil and put the next part carrots. While carrots fry put peppers in jars removed applying pressure. Between peppers can add parsley and garlic. Close the jar and upside down to complete cooling. Everything is repeated until the peppers. Once cool the jars, put them in a cool place. * If making a recipe with chillies put more sugar to soften the spiciness. Otherwise, it is sufficient to put only 1 tbsp sugar. You can mix with other hot peppers, no matter what. * The only ratio that must be followed in the recipe is - 1 tbsp salt 1 jar, 1-2 tbsp sugar jar and then make vinegar to the bottom edge of the jar. The amount of sugar depends on what will prigotvyate- peppers are hot if put 1-2 tbsp sugar, if not - 1 tbsp sugar. Best after you put these ingredients in the jar to mix well and taste to taste. Savory, sweet and sour taste must be in balance - not too sweet, savory or sour. * The amount of peppers is according to your abilities. The rule that I apply is as pounds peppers have, so prepare jar. While hot peppers put them in the jar, close immediately and turn the cap down to complete cooling.
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26 Sep 2014