In autumn, hot red pepper is available on the markets. I always make a jar or two of this pickled hot pepper for the winter. It can be served as an addition to a plate of pickles, add to salads, sauces. As an addition to meat cuts, it is very good, or as an independent snack for lovers of spicy. This pepper is moderately sharp, it has an average pleasant sharpness. But, according to the same recipe, you can also preserve chili peppers.
You can take red, green or a mixture of them. Wash it well and dry it. The peppercorns remain intact.
The calculation of products is given for a half-liter jar. Wash and sterilize the jar. Wash the lid and boil it. At the time of canning, the lid should be hot (keep it in boiled hot water)I have 15 peppercorns in my jar. Lay it tightly, but do not tamper, so that the peppercorns do not burst. Add the chopped garlic, Bay leaf, a couple of whole cloves and pepper to the jar. I have a mixture of 5 peppers, you can take any peas.
Fill the contents of the jar with boiling water from the kettle. Water will enter about 200-250 ml. Cover the jar with an inverted lid and leave for 10 minutes
Add salt and honey to the ladle. Drain the water from the jar here, bring to a boil, and pour the vinegar essence into this marinade.
Pour the boiling marinade over the peppers in the jar, screw the hot boiled lid on. Turn it over on a towel and wrap it up until it cools down. After cooling, make sure that the lid is "sucked in" - it is concave inside.The pepper will be marinated for about a month. The jar preserved in this way can be stored in the room. After opening the jar, it will need to be stored in the refrigerator.