There is no such variety of Tarkin pepper, and it got its name from the name of a village near Makhachkala in Dagestan, where they began to harvest it. Any variety of hot green chili peppers will work for it. Such pepper is stored at a temperature of +5 to +18 degrees in a dark place. It cannot be frozen, but even with repeated fermentation, it loses its taste. It is used as an independent snack, added to salads, hot dishes, stuffed with meat.
Prepare all the necessary ingredients for making tarkin pepper. Wash vegetables thoroughly.
In each pepper, make cuts at the stalk without cutting it off, and put it in a wide bowl, I have a food bucket. Fill with cold water and leave for a day, pressing down a little so that excess bitterness comes out. Then drain the water completely.
Add peeled garlic, dill sprigs and chopped celery root to the peppers.
In cold, not boiled water, dilute the salt and pour the pepper. The brine should be higher than the pepper.
Put oppression on top so that it crushes the pepper a little.
Put the bucket of pepper in a dark place and leave it at room temperature for 14 days. Every day you need to move the peppers so that the brine penetrates inside.
Squeeze out the finished Tarkin pepper and place tightly in sterilized jars. Bring the brine to a boil and cook over medium heat for 3-4 minutes, skimming off the foam. Fill the pepper to the very top and close the jars with nylon lids. Turn the jars upside down and leave to cool completely. Turn the jars over and store.