Pickled chili pepper

Hot pepper is so called because it differs at the same time in its incredibly sharp and burning taste, which is due to the presence of a special substance in its chemical composition - capsaicin. It is noteworthy that it is found in certain varieties of hot peppers, while there is no Bulgarian or sweet pepper, and therefore the taste of this vegetable is quite sweet. By the way, capsacin characterizes not only the taste, but also the properties of bitter hot pepper.

Some varieties of this plant, such as chili peppers, contain capsacin in their composition in such a large amount that a strong burning of the skin is felt from one touch of the fruits. Red in color, mature chili pepper also contains a considerable amount of vitamins of group A and ascorbic acid.

The benefits of chili pepper for human health are great, so it is often harvested for future use in various ways. Chili peppers can be dried, for which the fruits are laid out and dried in the sun naturally. The chili pepper dries, changing its color to rich burgundy. Also, many hostesses prepare pickled chili peppers. By the way, some mistakenly believe that as a result of such a workpiece, the taste of marinade and chili peppers gives a rattling bitter acid mixture.

Nevertheless, this statement is not at all true. Pickled chili peppers are distinguished by a pleasant sharp, but not burning taste. The fruits of pickled chili peppers are crisp and very tasty. Pickled chili peppers can be consumed as a snack or used as a component of savory salads, as well as vegetable and meat dishes. To make pickled chili peppers at home, you need products such as garlic, salt, black peas, table vinegar, bay leaf, fresh dill.

In general, it is advised to select strong pods so that the result is a tasty and high-quality pickled chili pepper. The jars are pre-sterilized, all spices and spices, garlic and dill greens are laid on the bottom. Chili peppers are thoroughly washed and placed in jars as tightly as possible, after which they are poured with hot water with the addition of salt and vinegar.

At the final stage, the jars are closed with sterilized lids. During the pickling process, the bitterness of chili pepper is significantly reduced. By the way, if it is desirable to very much reduce the bitterness in the taste of the finished product, before pouring the marinade into the cans, you need to pour the chilli itself simply with boiling water, letting the product brew for ten minutes. Then the water is drained and the marinade is poured, as a result, pickled chili pepper turns out to taste moderately spicy.