Kisena
Yes, and my cans were swollen, and one of the lids still ripped off although I did everything according to the recipe
kirch
We are waiting for a response from the owner of the recipe
Kokoschka
Kisena, maybe the pepper is not very spicy like the Bulgarian sweet?
Cvetaal
I also made two liter jars for testing, they stand on the loggia for a month, the brine is transparent, while there are no hints of fermentation
metel_007
kirch, girls don't know what to tell you, this has never happened to me. True, there has never been a cover to break off. This year 5kg closed, stand well. Maybe the vinegar failed?
kirch
Vinegar is normal, I made all the preparations with it. Apparently not destiny. I will no longer tempt her
Kisena
and I have vinegar as always. there is no fermentation either. I don't even know what it is
metel_007
Quote: Kisyona
there is no fermentation either. I don't even know what it is
Girls so fermentation should not be, it is pickled. Or did I not understand what it was about?
Florichka
I didn’t do it this year, but since last year there is a 1.5 liter jar of pepper in the room. The brine is clear, everything is in order.
Gaby
Olya, today I sated a 3 liter bottle and marinated it. The longest and most difficult thing in this recipe is to forget about it, about the pepper. I bought a beautiful pepper at a reasonable price - 10 UAH.
Thank you for such a not troublesome recipe.
metel_007
Vika, to health
hrushka
I honestly didn't expect what would happen SUCH taste! The first impression is that something is missing. Second - how did you manage to wind up a liter jar of peppers in a day? Ideal for bread with hummus, and borscht, and just meat. Nothing became cloudy, did not explode, did not dissolve, was stored on the loggia at a very positive temperature.

Conclusion: the recipe is superb, I will do more and LOT!

Olya, thank you very much from me and my family!
metel_007
hrushka, Helen, it's very nice to hear such a review, eat to your health
Happy New Year!!!
zairo4ka
Olya, thank you very much for the recipe !!! This year I made several jars for testing. I didn’t even expect him to go like this. Elementary simple, nothing cloudy, did not explode. I will do this year - a lot !!!!
metel_007
zairo4ka, thank you very much for the tip Eat for health
Kokoschka
I will do !!!!
The pepper is super! Last year, there were three cans to test, flew away with a whistle ...
Thanks a lot for the recipe metel_007,
metel_007
Kokoschka, Lilechka, to health
dopleta
How interesting ! And it's a pity that I missed this recipe earlier, because I love hot pickled peppers! Thank you, Olya! I stocked up on pepper, I'll do it now. I understood correctly - no such 100% sterility is required here? And absolute tightness too?
kirch
How I envy those who make this pepper. I did it twice. The first time I even reported. It turns out that I have it very sharp, it was impossible to eat it. The first time I thought, well, I did something wrong. Last year I marinated again. The same story. I had to clear it of seeds and grind it with a blender. I used this paste all winter, added very little, the pungency is strong
Admin
Quote: kirch
How I envy those who make this pepper

Try this one:

Hot pepper marinated with honeyHot chili pepper, dried in the oven, in fragrant oil
(Admin)
Hot pepper marinated with honeyFillet of hot red pepper marinated
(Admin)
Hot pepper marinated with honeyHot peppers in pickle, fermented
(Admin)
Hot pepper marinated with honeyRed chili jam
(Admin)

kirch
Tanya, thank you. I will try something new this year. I'm just annoyed and don't understand why everyone is delighted, but I can't
dopleta
Luda, I haven’t been enthusiastic yet, I’m just making it - I was very tempted by the simplicity of preparation. Maybe I won't succeed. Already did everything, without waiting for an answer, however, added salt.And my pepper will turn out a little expensive (if possible): it costs as much as 300 rubles. per kg, and I got three liter cans.
Admin
Quote: kirch

Tanya, thank you. I will try something new this year. I'm just annoyed and don't understand why everyone is delighted, but I can't

Because our taste and nose are very individual
Well, I didn't make this pepper, knowing from the recipe that it wouldn't work for me, sorry
Tusya Tasya
Lyudmila, it’s not pepper that you didn’t manage, but you don’t manage to eat it. Everyone's sensitivity to pungency is different. Well, the peppers vary in sharpness. It is generally accepted that the longer the pepper, the less spicy it is. Maybe look for more delicate peppers. Well, you can't be left without pepper when there is such a desire to make it
Kokoschka
kirch, I know to Lyudmilane how this year, since last year, they ate it in a moment in winter and was moderately acute, not psychic.

Quote: dopleta
Already did everything, without waiting for an answer, however, added salt. And my pepper will turn out a little expensive (if possible): it costs as much as 300 rubles. per kg, and I got three liter cans.
Larissa and no sterility, everything is as written ...
metel_007
Quote: dopleta
I understood correctly - no such 100% sterility is required here? And absolute tightness too?
Yes, Larissa, everything is correct.
Lilia has already suggested.
As for the pungency, indeed, the pepper is different and the taste too, so just try to see if it suits you. Not all recipes on the forum are liked by everyone, without exception.
dopleta
For some reason it seems to me that it will suit me. I like very hot and purely pickled peppers, slightly crunchy, not flabby, like after frying. We used to have on sale spicy pickled apple-shaped Bulgarian (or Hungarian?) Pepper, so we bought it in boxes.
metel_007
Quote: dopleta
hot and purely pickled peppers, slightly crispy
Larisa, this is how they should turn out
dopleta
How to endure two months?
metel_007
While you will endure, do Fillet of hot red pepper marinated by Admin (link on last page), very soulful pepper
dopleta
Yes, I know, I make it according to a similar recipe, delicious. I also know many recipes for peppers, but the point is now not how to cook peppers, but to try a new, unknown recipe.
kirch
Quote: Tusya Tasya
It is generally accepted that the longer the pepper, the less spicy it is.
This is the first time I had a long one. And I got it not crunchy but soft. No, not soft, but some kind with a thin skin that did not even bite. I thought I had done something wrong. The second time it was crispy. And we love spicy, especially my husband. Still, probably depends on the variety
Kokoschka
Oh, but it doesn't matter to me whether or not the main thing is pickled and spicy!
toy09
I made a sample of 1.5 liters. In the amount of 27 rubles. I'm waiting for the result.
metel_007
Marina, I really hope you like it
Mariana Eve
And I made this recipe the year before last, dare instantly, it was so tasty, spicy and fragrant!
Last year I decided to do more. We open it - and the pepper in almost all the jars is soft and spreading, such a disorder ... We chose denser peppers and ate them. And the vinegar was still fragrant, I use it for marinating meat.


Added on Friday 26 Aug 2016 10:14 AM

A lot of this fragrant marinade left after the pepper, the hand does not rise to pour out. Besides marinating meat, I don't know where to attach it.
metel_007
Quote: Mariana Eve
We open it - and the pepper in almost all the jars is soft
Marina, it happens to me too;) unfortunately, it probably depends on the pepper. And vinegar can also be used for pickling onions under a barbecue. You can still add all kinds of herbs to this vinegar (dill umbrella, basil, celery leaves), garlic, a slice of beet (for color), it will be even more fragrant: yes: When I cook lagman, I add a tablespoon to the plate (we were served this way in Crimea lagman).
Mariana Eve
Olga, exactly! You can pickle onions, thanks!

but lagman never cooked

Innushka
metel_007, I was just going to cut off the pepper and marinate it, but here is such a MIRACLE RECIPE !!! THANK YOU!
Usually I just poured everything with vinegar, but this option is more interesting)
metel_007
Innushka, I will be glad if you like it


Posted on Friday 26 Aug 2016 02:24 PM

Quote: Mariana Eve
but lagman never cooked
Marina, cook, we really like

Lagman with eggplant (Elena Tim)

Hot pepper marinated with honey
Svetta
Olya, I want to make this pepper, but I slowed down. My bitter pepper in the garden did not grow even, but with long squiggles and curvatures. It is difficult to stuff it entirely into a jar. So I was puzzled - can you break the pepper at least in half? Will it not be at the expense of taste? Will he become soft after that?
dopleta
Quote: Mariana Eve
Besides marinating meat, I don't know where to attach it.
I always use pepper marinade in borscht.
Wildebeest
Quote: svetta

- can you break the pepper at least in half? Will it not be at the expense of taste? Will he become soft after that?
Sveta, I make sweet pickled peppers with honey. Of course, the product is completely different and the technology is completely different. So there the peppers are cut into four parts. This is for you to think about. I would break. He who does not take risks, who does not experiment in the kitchen, does not eat a treat.
metel_007


Quote: svetta
long squiggles and crooks
svetta, sorry, just now I went to the forum. I have never broken, I do not know whether the taste will differ when I have such a pepper, I do it in 2 or 3 liter jars. If you open the can and use it for a long time, then nothing will happen to it
Quote: Wildebeest
I would break. He who does not take risks, who does not experiment in the kitchen, does not eat a treat.
Right
Mariana Eve
Quote: dopleta
I always use pepper marinade in borscht.

Larissa, do you acidify borscht? And when you add the marinade, at what stage of cooking?
dopleta
Yes, I definitely acidify. When I pre-let the beets, I add acid and sugar, then the beets will always remain bright red.
Mariana Eve
metel_007, dopleta, Thank you!
Live and learn.


Added Saturday 27 Aug 2016 06:50 PM

I wanted to cook both borscht and lagman!)))
Tanyulya
I also pickled 1kg of pepper, see what happens. We have a pepper for 250 rubles.
metel_007
Quote: dopleta
When I pre-season the beets, I add acid and sugar
Larissaand i do so


Added Sunday 28 Aug 2016 11:55

Quote: Tanyulya
We have a pepper for 250 rubles.
Wow, yesterday I took 12 UAH each, and it was very large, only 3-liter cans fit.
Svetta
Olga, thanks for the answer. I will think, but I definitely won't do it in 3 liters, I won't have enough pepper, and I will eat it myself ... for a year ...

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