Pickled pepper

Passes a sunny summer with its abundance of vegetables and fruits. We would like to have vegetables on the table in the cold weather, and we store up for the winter in the summer sun in the form of various marinades, pickles, and jams.

Now I will share my mother's secrets on how to make pepper marinated for the winter long to be beautiful and, most importantly, tasty. To begin with, you need to choose the sort and kind that suits us at the bazaar. It should be a beautiful yellow-green color and, preferably, not be shallow. Small varieties of pepper, very bitter. The optimal size for the workpiece is from 14 to 25 cm. It is also important that the peppers are fleshy, and then the dried fruit will not be pleasant to eat, it's like chewing oilcloth. All of them should be intact, not spoiled.

In order to pickle the bitter pepper can be used as a delicious snack, before buying, try its sharpness. At the tip, sharpness should not be felt at all. Bitterness should be manifested somewhere in the last quarter, in front of the peduncle. The more bitter it will burn the mouth in the winter, and it's not very tasty. Everything, as they say, should be in moderation. The acuity should be pleasant, without bitterness.

Now, in order for our green pickled pepper to retain its beautiful light color and not blacken, we need to stock up the leaves from the corn. Usually, the leaves removed from the corn cobs of milk ripeness. Corn stigmas (hairs) should not be placed. But in principle this is not a big difference, you can also use leaves from ripe ears, the main thing is that the leaves themselves are not very dried and rotten. They should be green. From the ripe ears should be taken only internal leaves.

In order to prepare a pickled hot pepper, we will need to additionally prepare the greens of celery and dill. Dill should be taken at a stage when umbrellas have already formed, but it has not dried up, and seeds have only just begun to form. At this time it has the most persistent aroma.

In order to make a blank for the winter, I take the following proportion of products:

• Hot pepper - 5 kg.
• Dill umbrellas - 500 grams.
• Celery - 500 grams.
• Leaves of cobs of corn - 1 kg.
• Vinegar 5% wine or apple - 250 grams.
• Water - 2 liters.
• Table salt - 300 grams.

In order to prepare marinated pepper for the winter , it is necessary to choose a volumetric enamel pan, with an entire inner surface or a glass jar. Peppers are well washed, cleaned of the remains of leaves. Peppers marinate along with the peduncles, they just follow, carefully trimmed, to a length of 1 centimeter. Leaves of corn cobs are divided into three parts. The first layer will be laid on the bottom, then lay them in the middle and close them from above, like a blanket. Lay a layer of corn leaves on the bottom of the pot, then dill and celery. Then lay a layer of pepper, again a layer of leaves and greens, the remaining pepper, and cover the top with corn leaves.

Now start to cook the marinade. Pour cold water, vinegar, salt into the enamel pot. We put on the fire. After the marinade boils, you should cook for 2-3 minutes. We remove the foam. Boiling marinade pour into a saucepan with prepared pepper. Marinade should completely cover our workpiece. Do not worry if there is not enough fluid in the beginning. Gradually, vegetables will soften from hot water and settle. Top with a lid and put in a cool place. Pepper marinated completely salted after 10 days and will be ready for use.

If, after trying your stock, you decide that you have chosen a bitter variety, then you can somewhat correct this situation. Cook the marinade again in the same proportions. Taste unpleasant marinade, and fill it with a new one. Only in contrast to the first time you will have to cool it and pour it into the jar with the pepper already cold.