Popped peppers in garlic marinade with dill
If you love spicy winter dishes, try the crispy popped peppers with carrots and the aromatic popped chorbadji peppers in a special marinade for even more flavor on the table.
Ingredients · Servings 4
- peppers - 2 kg (fish, chorbadjiyski or popped rose hips)
- vinegar (6% or 9%) - 200 ml
- oil - 150 ml
- sugar - 4 tablespoons
- salt - 2 tablespoons with a slight peak (coarse salt for winter)
- garlic - 1 head
- dill - 1 bunch (finely chopped)
Method · 2 h 20 min
- Wash the peppers very well and pat them dry with a towel (if there is any water left on them, they will splutter a lot when roasting). If their stems are too long, trim them slightly with scissors, but do not remove them completely. Prick each pepper with a needle or the tip of a sharp knife in 1-2 places. This keeps the peppers from popping on the stove and helps them absorb the marinade later.
- Peel the garlic cloves and cut them into rings or slices. Wash the dill, dry it and chop it finely.
- Heat a dry frying pan (preferably cast iron), griddle or ribbed grill pan over medium-high heat. Do not add any fat.
- Place the peppers in a row. Roast them for 1-2 minutes per side, until their skin turns slightly white, develops black spots (tan), and you hear the characteristic popping sound.
- Remove the finished peppers to a deep saucepan or large bowl and immediately cover them with a lid to lightly steam and soften.
- In a separate small saucepan, combine the vinegar, oil, sugar, and salt. Place over low heat. Stir occasionally for 2-3 minutes until the sugar and salt crystals are completely dissolved. The marinade should be warm, but not boiling.
- While the peppers are still warm in the large pot, pour the chopped garlic and dill over them. Stir everything very carefully (best with a wooden spoon or just shake the pot with the lid on) so as not to crush the peppers.
- Let them sit for about 30 to 45 minutes. During this time, the peppers will release their own juices, absorb the aroma of the dill and garlic, and the marinade will become extremely tasty.
- Take clean and completely dry jars. Start stacking the peppers tightly together. Between the rows, place a little of the garlic and dill that was left at the bottom of the pot.
- Once you have filled the jars to the brim (not to the very edge), pour in the remaining marinade in the pot so that it covers the peppers completely. Close the jars with clean lids. Arrange them in a deep pot, the bottom of which you have placed a towel (so that they do not break).
- Pour cold water to cover them by 2-3 fingers above the caps. Put on the stove and after the water boils, count exactly 5 to 7 minutes. Remove them immediately and turn them with the caps down on a towel until they cool completely.
