Pickled Hot Pepper Spanish Style

Name: Pickled Hot Pepper Spanish Style
Total time: 1 h
Yield: 4
Cuisine: Spanish Cuisine
Ingredients: 500 g Hot Pepper; 550 ml Vinegar 9%; 450 ml Water; 8-10 pcs Bay Leaf; 1,5 tsp Black Pepper; 30 g Salt

Pickled hot pepper – step-by-step recipe with photo, Spanish cuisine

Cooking Time:

1 hour

Recipe Yield:

1,5 l

Difficulty:

Medium recipe

Calories:
0 kcal

Pickled hot pepper – it is time for preservation and the hot pepper has ripened. The dish belongs to Spanish cuisine and the preservation category. Pepper can be preserved in different ways, and one of them is pickling. Using the same method and the same marinade, you can preserve not only pepper but also onions, carrots, and many other vegetables. In Spain, such marinades are served as appetizers in addition to the main course.

Ingredients for Pickled Hot Pepper

Hot Pepper 500 g

Vinegar 9% 550 ml

Water 450 ml

Bay Leaf 8-10 pcs

Black Pepper 1,5 tsp

Salt 30 g

How to Prepare Pickled Hot Pepper

Step Title

Prepare the Hot Pepper for Pickling

Wash the pepper and dry thoroughly. Cut into pieces of any size, considering convenience for further use. If needed, remove the seeds to reduce heat, or leave them for a more intense flavor.

Step Title

Prepare the Marinade for Pickled Hot Pepper

Pour water and vinegar into a pot, add bay leaf, black pepper, and salt. Place over medium heat and cover with a lid. Bring the marinade to a boil and cook for another 5 minutes so the spices release their aroma and the salt dissolves.

Step Title

Pour and Preserve the Pickled Hot Pepper

Place the sliced pepper into sterilized jars without packing too tightly so the marinade fills the space evenly. Pour in the hot marinade and close with lids immediately. Turn the jars upside down and wrap with a towel until completely cooled to ensure airtight sealing and stability of the preparation.

Tips for Pickled Hot Pepper

Use fresh, firm pepper without damage or dark spots. High-quality raw material ensures better texture after pickling and longer shelf life. Wear gloves before slicing to avoid skin irritation from contact with capsaicin.

Sterilize jars and lids thoroughly. Insufficient processing of containers may lead to spoilage. Sterilize with steam or in the oven, and boil lids for at least 5 minutes for reliability.

Control the ratio of vinegar to water. Reducing the amount of vinegar may affect preservation safety. Maintaining proportions ensures marinade stability and the correct acid balance, preventing the development of unwanted microorganisms.

Frequently Asked Questions About Pickled Hot Pepper

Reducing the proportion of vinegar changes the acidity of the solution, which may affect storage safety. For long-term storage, it is recommended to follow the indicated proportions. If desired, you can use vinegar with a milder taste without changing the overall acid concentration.

If sealed hermetically and stored in a cool, dark place, the preparation can be kept for up to one year. After opening, the jar should be stored in the refrigerator and used within a few weeks.

This marinade is suitable for onions, carrots, and other firm vegetables. It is important to consider their density and slicing so the marinade penetrates evenly and ensures proper preservation.

Spanish Cuisine