Hot Peppers in Vinegar with Honey
A few years ago, I just couldn't understand people who loved pickled or fresh hot peppers. It's either because I'm starting to get older or because the taste buds change, but now I can no longer imagine our soups without a delicious hot pepper beside.
This recipe for hot peppers with vinegar and honey is without boiling and other preservatives. All the three ingredients are natural preservatives and the jars keep well even in a flat pantry. I like that they are sweet-sourish. You should definitely choose crispy hot peppers, in the season now. Other than that, just follow the steps and, within a week, you can enjoy them.
I usually choose peppers of different types. Depending on my mood, I can eat a hotter pepper or one which is not at all hot. But they must be seasonal peppers - tender and crunchy!
Wash and dry well with paper towel.
Then cut the stems shorter - peppers will fit more easily in jars.
Now comes the most annoying part - stuffing the peppers into jars. Especially the Bulgarian peppers are a challenge, no matter how much you try to arrange them, they still look as if they don't fit. So, patience!
Try to have this in mind - if you preserve peppers of several types, put them in separate jars. The chili peppers will transfer the heat to the Bulgarian ones and this is already not good for sensitive people.
Now dissolve the honey in the raw and cold vinegar - mix well until completely melted.
Pour this mixture into the jars. The better the peppers are arranged, the less liquid is required. Make some more, if needed, for all the prepared jars. The liquid should perfectly cover the peppers.
And that's it! In 1-2 weeks the peppers are good to eat. I prefer to keep them in the fridge before serving, but I store the jars in the pantry, tightly closed with a lid.
Enjoy!
