Pickling of Chili-pepper
PicklingCook time: 0 min.
Servings: 1
Servings: 1
Ingredients for Pickling of Chili-pepper
0.5 | tsp | Atamon |
0.75 | tbsp | Salt |
1.75 | tbsp | Sugar |
1.75 | dl | Water |
1.75 | dl | Wine vinegar |
100 | g | Chillies |
4-5 | Skalottteløg |
Instructions for Pickling of Chili-pepper
To prepare the Pickling of Chili-pepper recipe, please follow these instructions:
The Chili's freed from stalks and pricked with a fork, so that fluid can better penetrate. Wine vinegar, water, sugar and salt boils up with Chili's and the whole peeled shallots. The liquid is poured off and given a rehash. Take the pan of flared and add Atamon. The Chili's and the onions be layered in glass, the liquid poured over and the glass will be closed. Pull approx. 4 weeks.
Tips:
If in should fix many chilies, it's a good idea to use a pair of plastic gloves
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