Tsitsak pepper for winter in Armenian

Step-by-step cooking

1. Step 1:

   

   To pickle pepper tsitsak, prepare pepper fruits of this variety - they are usually yellowish-green in color. You will also need a decent amount of dill and garlic, as well as salt and water for brining. It turns out a very fragrant and appetizing product that you really want to try just by opening the jar! But - it was not there! Its sharpness will stop you quickly, so the billet is for lovers of sharp!

2. Step 2:

   

   Freshly picked pepper is not salted immediately - let it lie down so that the fruits wilt, become soft. Rinse the pepper in running water, drain with a kitchen napkin.

3. Step 3:

   

   Prepare the brine: dissolve coarse salt in water. I took hot water to make the process go faster.

4. Step 4:

   

   Put a layer of chopped fresh dill and chopped garlic in a suitable container on the bottom.

5. Step 5:

   

   Lay the pepper fruits tightly - they are curved, this just makes it possible to use the roundness of the dishes.

7. Step 6:

   

   Place the spices again.

8. Step 7:

   

   Pour the prepared brine over the peppers so that it completely covers the fruits.

9. Step 8:

   

   Press down with a lid or plate, put the load. Soak the pickling in a cool place for about two weeks, when the fruits turn yellow.

10. Step 9:

    

    If you want, you can decompose tsitsak into jars and store it in the basement or in the refrigerator, or leave it in the same container - lovers prepare it in large volumes.