How to make
It's great to have a jar of hot peppers with amazing antibacterial properties for the cold season! We prepare them in just a few minutes and we have a bunch of them for a long time in the winter!
Pick the colorful hot peppers from a garden or buy them from the store - yellow, orange and red. Cut off their stems and wash them thoroughly. According to the amount of peppers, you can determine the number of jars you will need - a jar is needed for about a handful of peppers.
We're using small jars with 9.5 oz (270 g) written on them. Wash them and dry them with a towel. It is very important to make sure that the lids of all the jars fit perfectly and well!
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 of salt + 1 and 1/2 tablespoon of sugar. On top we can add a few sprigs of parsley - if desired.
Then fill the jars with wine vinegar to the middle and add water! Close the lids firmly so that you are sure that they will not leak. Tighten them well and shake each jar several times, so that all of the ingredients can be mixed well.
It is recommended to shake them once a day and store them in a cool and 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 a slight turbidity, which clears up every day when the jars are shaken.
Very easy and quick to prepare - a recipe for no-boil raw and crunchy hot peppers in jars. A wonderful addition to the delicious warm stews, They will give you a cozy feeling in the winter!
