Crispy marinated chili peppers with mustard
If you love chili peppers, be sure to prepare the aromatic dried chili peppers and the delicious roasted chili peppers in a pan for even more flavor at home.
Ingredients · Servings 1
- chili peppers or rose hips - as many as the jar can hold
- garlic - 2 - 3 cloves
- mustard seeds - 1/2 tsp.
- black peppercorns - 4 - 5 pcs.
- wine vinegar 6% - to the bottom edge of the jar
- edra sol - 1 equals tsp.
- sugar - 1 tsp with a peak
- oil - 1 tbsp.
- water - to top up
Method · 25 min
- Wash the peppers and cut their stems in half.
- To help them absorb the marinade better and to prevent air from remaining in them, prick each pepper with a needle or the tip of a knife at the top near the stem.
- At the bottom of the clean jar, place the salt, sugar, vinegar, oil, peppercorns, and mustard seeds.
- Arrange the raw peppers tightly in the jar, tucking in pieces of garlic between them. Press them gently so they line up tightly, just like they look in the photo.
- Fill the jar with lukewarm water to the top (until it completely covers the peppers).
- Close tightly with the cap.
- During the first 5-6 days, turn the jars up and down once a day to completely dissolve the salt and sugar and mix the ingredients well.
- This makes the peppers extremely crispy, slightly sour, and spicy.
