How to make
It is great to have a jar of hot sweet peppers with amazing antibacterial properties during the cold season. We can make them in just a few minutes - and we will have them for a long time during the winter.
We pick from the garden or buy from the store colorful hot rosehip peppers - yellow, orange, and red. We cut off their stems and wash them thoroughly.
According to the number of peppers, we determine the number of jars that we will need - about 1 handful of peppers for 1 jar. We use small jars with 270 g written on them. We wash them and dry them with a towel. It is very important to make sure that the caps of all jars fit exactly and stably.
Arrange the yellow and red peppers evenly in the jars - neither too much nor too little, since we are absolutely sure that they are hot. Pour into each jar: 1 tablespoon salt + 1 and 1/2 tablespoon sugar. On top, we can add a few sprigs of parsley - if desired.
Then fill with wine vinegar to the middle of the jars and add water. Closing the caps very well, to make sure they will not spill. Tighten well and shake each jar several times so ingredients get to know each other very well. It is recommended to shake once a day and store in a cool, dark place.
After about 3-4 weeks the peppers are ready to eat! After the first or second week, the marinade is likely to acquire slight turbidity, which clears up every day when shaken.
Very easy and quick to prepare - a recipe for raw and crispy hot peppers in jars without cooking. A wonderful addition to the deliciously warm dishes - coziness for the winter!
Wonderfully delicious!
