Spicy lovers will definitely appreciate the hot and spicy pepper appetizer. You can serve hot peppers to the first courses, meat, salted pies. At the festive table they will go well with strong alcohol. And one or two pickled peppercorns can be added to borsch or roast.
Hot peppers in marinade on the table
The most interesting and unusual looks on the table is an appetizer made from small or medium whole peppercorns, especially if you combine peppers of different colors in it: light and dark green, yellow, red, orange. If the small pepper was not at hand, it is quite possible to marinate large hot peppers, cutting them into circles a centimeter thick.
Hot pepper canning for the winter
Ingredients: one and a half kilograms of pepper of different colors (at least two), 2 tbsp. sugar and salt, 5 tablespoons of vinegar (3%), and 2 liters of water. You can add spices.
Preparation: Rinse the peppers well, cut off the legs and carefully remove the cores with seeds. If large red peppers are used, they must be cut into regular rings or obliquely. Place in sterile jars with the open side up, or pour pepper rings. Pour boiling water. After half an hour, drain all the water, boil again, add sugar and vinegar, add salt. Stir well and pour into liter jars. Roll up, flip, wrap.
Hot pepper marinating. A quick recipe for the holiday
Hot peppers are suitable not only for harvesting for the winter, but also for preparing faster snacks. They can be marinated and served in a couple of days.
The method is similar to the previous one, the proportions are the same. But due to the fact that long-term storage is not required, you can experiment with cooking summer snacks from hot pepper, for example, adding fresh herbs to the marinade, and replace part of the pepper with seasonal vegetables: celery root, small carrots, cherry tomatoes, garlic, gherkins.
Spices suitable for hot peppers
Hot peppers are combined with most spices. You can put garlic, leek or shallot, tarragon (tarragon), bay leaf, spicy pepper in the marinade. The root and leaf of horseradish, cherry and currant leaves, oregon and basil, dill or caraway seeds, cloves, cinnamon, small pieces of ginger are well suited.
Other vegetables in the same marinade
In addition to peppers, in the same way you can harvest other vegetables for the future or just cook them a savory snack in the summer. Using the same marinade, you can cook a delicious dish of tomato, asparagus beans, cucumbers, bell peppers, young garlic heads and garlic arrows, small onions, cauliflower and broccoli (sorted into inflorescences), sliced in thick half rings of eggplant, zucchini and squash, beans, asparagus, green peas. If any other product prevails, hot peppers still need to be added, at least 2-3 pieces per three-liter jar. Mixes of vegetables marinated together are also very beautiful and delicious. In this case, all vegetables or parts thereof should be the same size.