Pickled Hot Peppers

It will take a little time to cook a Georgian cuisine recipe pickled hot peppers, but the pepper will be ready in a day. Wash the pepper, remove, if desired, the stalks and seeds.

Pour boiling water over the pepper so that it covers the pepper completely, cover with a plate or a lid of a smaller diameter, you can put oppression on top so that the pepper does not float. Put a saucepan with pepper over medium heat and bring to a boil. When the water boils, reduce the heat, and cook the pepper for another 5 minutes. Remove the pan with pepper from the heat and let cool for an hour, and then put the pepper on a sieve.

Chop the garlic and herbs, transfer to a saucepan, pour in vinegar, oil, add salt, sugar, utskho-suneli and put on high heat. When the liquid comes to a boil, reduce heat to low and cook for another 20 minutes.

Put pepper in a saucepan with marinade and continue to cook for 25-30 minutes, while the pepper should not boil over. Ready pickled hot peppers together with the marinade transfer to dry sterilized jars and close immediately. Store pickled peppers in a cool place, in the refrigerator. The pepper is ready to eat after 24 hours, however, the longer it stands, the better it is soaked in the marinade and tastes better.