How to make Top Pickled Peppers? Tips of the recipe, thousands of recipes and more... Türk 25 min, pickled hot peppers, pickled hot peppers, pickled peppers, pickled yellow chubby peppers, how to make pickled hot peppers with vinegar, pickled ornamental peppers, pickled chubby peppers, pickled round hot peppers, Winter Preparations

Pickled Peppers

Portion: 15 Serves Preparation: 15 min Cooking: 10 min
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Hello dear friends,

When I came across both the pepper balls and the pickled keleks at the village market on Saturday, I bought some. We don't normally eat pickled hot peppers, but I like to consume it with meat dishes from time to time.

round pickled chili pepper recipe

That's why I only gained half a kilo. 1-400 gr per 420 liter glass jar ball pepper it fits. If you want, of course, you can also buy 400 gr. with you before Tips for Making Pickles I shared it in the form of a question and answer in a long article. writing You can find it here. 


Pickled Peppers Pierce the peppers after washing them thoroughly. Shorten the long stems with kitchen scissors or a knife.

I did not use lemon juice this time, but if you want to use lemon juice to set up your pickles. Pickle Juice Measures writing You can find it here.

My other winter preparation and pickle recipes You can access it from this link.

the recipes you prepared with me share on instagram Don't forget :) I would love to share your photos on my story too.


Ingredients for Top Pickled Peppers Recipe

For 1 liter jar:

  • 400 g balls of pepper
  • 8-10 pieces of chickpeas
  • 5-6 cloves of garlic
  • 1 large pinch of dill

For the Pickle Juice:

Construction stages with photos at the link here.

  • 1 liter of boiled hot water (drinking water)
  • half a glass of grape vinegar
  • 3 tablespoons of pickling salt (coarse salt)
  • 1 teaspoon of granulated sugar

How to Make Top Pickled Peppers Recipe?

  1. Wash the ball peppers, cut the long stems short. Make holes in 2-3 places with a pointed knife tip.
  2. Take 1 liter of hot water in a suitable size measuring cup or mixing bowl.
  3. Add vinegar, salt and sugar into it and mix until the salt dissolves.
  4. Once the salt has melted, set it aside to cool.
  5. Place the pickled peppers, chickpeas and peeled garlic in a clean glass jar.
  6. Fill the pickle juice to the top. Place the dill in the mouth of the jar and press down.
  7. Tightly close the lid of the jar. Turn it upside down to breathe and leave it for 15 days without opening the lid in a place out of direct light.
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