Harvesting hot pepper
Products for 1 liter
Large fruits of hot pepper - 1 kilogram
Strong salted anchovy - 750 grams
Salted capers - 50 grams
Vegetable (olive is best) oil - 1 liter
Table vinegar 7% - 1.5 cups
How to cook hot peppers for the winter
1. Wash the fruits of the hot pepper. Carefully, without damaging the integrity, cut the stalk and remove the seeds.
2. Place the pepper on the bottom of the pan, add the vinegar, and cover with water so that it covers the fruit completely.
3. Bring to a boil, leave to simmer over low heat for one or two minutes (time depends on the thickness of the fruit wall), then transfer to a saucepan.
4. Rinse the fish with cold water and dry.
5. Then clean the insides of the anchovies, cut off the head with gills, remove the ridge.
6. Put two or three pieces of peeled anchovies without a ridge and the same amount of capers in chilled dried peppers.
7. In a prepared (steamed or otherwise sterilized) jar, pour three tablespoons of olive oil.
8. Carefully place the hot pepper stuffed with fish to the top.
9. Pour olive oil over hot peppers, cover, put in a cool, dark place.
10. After two days, open the jars, add the required amount of olive oil, roll up.
By the way, pepper is also cooked adjiku for the winter.
Fusofacts
- Special attention safety should be given when working with hot pepper, otherwise there is a risk of physically feeling all its pungency. The best protection against burns is a medical gauze bandage on your nose and mouth, and disposable latex gloves on your hands.When peeled or damaged fruits of pepper come into contact with water, its properties to burn the skin are enhanced many times over, be vigilant and do not rub your eyes with your hands. If nevertheless, despite all the precautions, hot peppers do get in your eyes, treat them with strongly brewed black tea, which is usually at hand in the kitchen, and then drip any anti-inflammatory eye drops.
- It is necessary to control the degree of readiness during cooking - if the peppers are digested, then the snack will fail.
- Each jar can be placed on the bottom spices and seasonings: a few chopped cloves of garlic, a couple of tarragon or parsley sprigs, coriander, white, black or pink pepper.
- Give true spicy taste This traditional Italian dish is possible by replacing table vinegar and water with wine vinegar mixed with white wine (in the same total amount, in a 1: 1 ratio). In such a mixture, the fruits should also be blanched for no more than three minutes.
- Hot peppers, canned in this way, kept up to one year in a cold pantry or cellar.
- Serve hot peppers stuffed with capers and anchovies can be served as an independent snack or with boiled potatoes.
- Olive oil left over from canned food can use in the preparation of salads - it will add pungency and piquancy to vegetables.