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Chili Peppers and Carrots in a Jar

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Chili Peppers and Carrots in a Jar
Image: Elena Kavak
29/11/2017
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Preparation
60 min.
Cooking
30 min.
Тotal
90 min.
Servings
100
"A tried and proven recipe for chili peppers that all chili pepper fans adore."

Ingredients

  • chili peppers - 10.5 oz (300 g)
  • carrots - 17.5 oz (500 g)
  • dill - 1 bunch
  • onions - 2 heads
  • garlic - 1 head
  • allspice - 1 packet
  • black pepper - 1 packet, grains
  • sugar - 2 tsp per jar
  • salt - 1 tsp per jar
  • wine vinegar - 6 1/5 cups (1500 ml)
measures

How to make

Roast the chili peppers very briefly on the stove. Leave them to cool so they take up less space in the jars.

Clean the carrots and cut them into thin strips. Cut the onions into round slices.

Start arranging the jars as follows: a little onion at the bottom, 1-2 garlic cloves, 1-2 allspice grains and black pepper. Arrange the peppers upright and as close to one another as possible. Place the thinly sliced strips of carrots in between, to pack the jar as densely as possible.

Atop the peppers, add dill and 2 tsp sugar, 1 tsp salt per jar.

Make a marinade in a 3:1 vinegar to water ratio, leave it to boil on the stove. Pour the boiling marinade over the peppers until it reaches the rim of the jar, close them and flip over periodically during the next 2-3 days.

They're ready for consumption in about 10 days.

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