Assorted pickled peppers for the winter

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Extremely tasty hot pickled peppers in olive oil. The highlight of this recipe is that, after all the peppers are eaten, olive oil can be used as a salad dressing. If you have a sprig of rosemary, then put it in oil before heating, then it will become even more fragrant.

Piri-piri pepper has a sharpness and bright aroma, it is often used for cooking poultry on the grill. I advise you to definitely try both hot chili peppers and piri-piri peppers before adding them to the blanks. Sometimes a single pod of pepper can do a lot of trouble if, by its properties, it is at the top of the Scovilla burning scale. So that capsaicin, which is in hot pepper, does not harm you during the preparation of supplies for the winter, it is better to wear medical gloves when processing it.

Assorted pickled peppers are stored in a cool place without losing their taste for 3 months. This appetizer, I hope you understand what I mean, men will appreciate.

Time: 40 minutes
Quantity: 1 liter

Ingredients for Assorted Pickled Peppers:

500 g of sweet green pepper;
100 g leek;
150 g carrots;
150 g of tomatoes;
50 g of celery greens;
2-3 cloves of garlic;
3-4 pods of red chili;
20 piri-piri peppers;
30 g of wine vinegar 6%;
15 g of sugar;
10 g of salt;
70 g of olive oil;

The method of preparation of assorted pickled peppers for the winter.

We rub the sweet carrots on a coarse grater, add leek, cut into thin rings, fry the vegetables in olive oil until soft.

We clear green bell peppers from seeds, cut off the stalks, and boil in salted boiling water for 8 minutes. Then let it drain water, dry the peppers. It is necessary that the pods become soft, salted, but not digested, so that it is convenient to put them in jars.

Pods of piri-piri pepper and hot red chili are pricked with a knife, blanched in salted boiling water for 3 minutes, removed from heat, add a tablespoon of wine vinegar and leave for 1 hour to cool completely. Then we get the peppers, dry.

To the fried carrot with leek, add finely chopped celery greens, chopped garlic, tomatoes. We stew the vegetables for another 15 minutes, put sugar, salt, at the end pour 15 g of wine vinegar. Fill the prepared peppers with green pepper pods. Tomatoes in this recipe can be replaced with thick tomato sauce.

We fill clean sterilized jars with a mixture of peppers. In each jar we put a few sweet stuffed peppers, 1-2 pods of hot chili and 5-6 pieces of piri-piri.

Heat olive oil slowly over low heat to a boil, calcine it for 5 minutes. Then remove the dishes from the fire and let the oil cool to a temperature of 45 degrees Celsius. Pour the jars of pepper with cooled oil, shake the jars to fill the voids.

We close the jars tightly, set them on a thick cloth in a deep saucepan, pour hot water (45 degrees Celsius) to the shoulders. We sterilize dishes with a capacity of 0.5-0.7 l for about 15-20 minutes at a temperature of 90 degrees.