Pickled hot peppers for the winter

Leave hot peppers at room temperature for a couple of days. This is necessary in order for him to wilt a little.

Then rinse the peppers and make a few punctures on each with a fork to make it easier for the brine to get inside.

Peel half of the head of garlic, leave the rest of the cloves unpeeled.

In an enamel saucepan, combine pepper, peeled garlic cloves and dill umbrellas.

For the brine, dissolve the salt in cold water. Pour the pepper with the resulting brine. Cover the pan with a suitable plate and place oppression on top.

Leave the pan with the workpiece at room temperature until the peppers change color to yellow. This may take 5 to 14 days.

When the pepper changes color (which means that it has fermented enough), drain the brine from the pan, remove the dill and garlic cloves.

Now each pepper must be thoroughly squeezed from the brine and, tightly tamping, put in pre-sterilized jars. If a little more brine is released during the filling of the jar, it must be drained.

Prepare a new brine, bring it to a boil.

Pour boiling brine over the peppers in jars, cover the jars with sterile lids and send to be sterilized in a pot of water for 10-15 minutes. Then roll up the jars, turn upside down, wrap and leave to cool completely. Store cooled pickled hot peppers in a cool, dark place.