Pickled hot peppers

Submitted by enr on 31 Aug 2011
200-250 g chili - hips, fish, etc.
2 tbsp granulated sugar
5-6 tbsp wine vinegar 6%
2-3 tbsp sunflower oil
1 tbsp salt
5- 6 cloves garlic
Pickled hot peppers
Photo added on
Photo author
For marinade: In jars distribute spices, vinegar, sunflower oil, salt, sugar. Add a few cloves of garlic (it is desirable from Bulgarian, which is small heads with small cloves and not so hot) optional - I put 4-5 and 2-3 below the top and after marinate it a great taste, several circles carrot optional (if large, cut it into crescents - I get my thin carrots to become the same size circles and put underneath 3-4 and 2-3 above). Cut approximately 2 bunches of parsley and dill 3 links. Each jar put in a big pinch of dill and parsley a bottom and a small pinch of both of the above. Once we distributed spices in jars separate them aside. Chillies are washed and opukvat of stove (oven, BBQ, plate, tin) while constipation from all sides. While warm rank in jars. Approximately 200-250 g go to a jar. To help with filling you can help with a spoon while pressing gently to free up space. Be careful not to overfill. We conclude with a few cloves of garlic, a few carrot slices, small pinch of parsley and dill and close the cap tightly. Turn down the jar cap. If you can not manage to bake and full jars simultaneously, then roasted hot peppers and store them in a plastic bag to retain heat well. Finished jars turn several times during the day to allow the marinade to perfuse vegetables everywhere and take it. The heat of peppers in jars, lids sunk and require no sterilization. Stored in a cool place and endure several years. * One year I swapped 2 tbsp sugar 1 tbsp honey, little changed their taste, but again were great. You can try both options. * The recipe is for jars of 300-350 ml (chutney). I use 325 ml.
3 users
31 Aug 2011


In our region we call it *lazy pickle* and then we usually do with recent peppers - tops before fall frost.

Very tasty! I do jars and prepare a small quantity which put in a box in the fridge so we have a few days! Great complement dinner!

I just filled a large jar (1, 5l). For the first time I chillies for winter supplies. My question is, if the cap not a crush, you can sterilize the jar? I do not want to risk putting them in the refrigerator, because only eat spicy winter, now is too warm.

cap will crush if chushletata not hot, otherwise the heat paying down the jar and its lid pitting. Try to serve the jar in the oven and gently warm it up and then turn down and wait an hour. But even with nehlatnala cap should not be a problem if you eat them this winter. Pungent will hold them and will not deteriorate.

I collected chushletata in the bag until they pop, as used and pan on the stove. It was pretty slow and I was not sure they were warm enough. But everything is fine, his cap disappeared. As were done in the midst of a large jar also put dill, parsley, carrot and garlic. I can not wait to open the winter! Thanks for the recipe!

Many successful recipe. Following her word for word, and the result was excellent. Thanks

Yes, a nice recipe. I put finely chopped celery and parsley instead. Do not pop on the stove. Put them raw. Not spoil. Also very tasty.