How to pickle hot peppers. Fire reserves: what can be prepared from hot peppers for the winter. Hot pepper for the winter in Armenian style

Pepper in oil for the winter - a simple recipe delicious preparation, which enterprising housewives have been using for many years to qualitatively preserve their favorite vegetables for future use. There are many versions of this type of canning of peppers, the best of which are presented in the selection below.

How to seal peppers in oil for the winter?

Prepare Bell pepper for the winter in oil it will be possible without unnecessary hassle, and following simple established rules will help you execute the chosen recipe correctly and efficiently.

1. Choose peppers that are ripe, fleshy, without damage or spoiled areas.
2. Depending on the recipe technique, the peppers are peeled and cut into slices, large chunks or left whole.
3. The oil used is ideally refined vegetable oil without a pronounced taste or aroma.
4. Hot canned peppers in oil, when using sterile containers, do not require additional sterilization and are perfectly stored even at room conditions.

Instant pickled peppers with butter

Pepper marinated in slices in oil, even without additional spicy and piquant ingredients, has a self-sufficient rich taste and an appetizing aroma, and with the addition of herbs and garlic it will be beyond praise. The most impressive-looking appetizer will be achieved if you use vegetables of different colors.

Ingredients:

• pepper – 1 kg;
• onion – 1 pc.;
• hot pepper – 1 pc.;
• garlic – 1-2 heads;
• greens – 1 large bunch;
• laurel, cloves – 5 pcs.;
• water – 1.5 l;
• sugar – 5 tbsp. spoon;
• oil – 100 ml;
• salt – 2.5 tbsp. spoons;
• vinegar 70% – 3 teaspoons.

Preparation

1. Peel the peppers and cut them in half or into slices.
2. Add onion, herbs, chili, garlic and mix.
3. Boil water with salt, sugar, oil, vinegar and spices and pour it over the vegetables.
4. Press the mass with a load.
5. After a day, the peppers can be tasted or transferred to sterile jars and refrigerated for storage.

Bell pepper marinated in oil for the winter

Bell peppers prepared in oil for the winter according to the following recipe will also be delicious. If desired, you can add a few bay leaves, peppercorns, chopped garlic or other additives to your taste in the marinade. In addition, the composition of the preparation can be supplemented with a chili pod, which will give the appetizer some spice.

Ingredients:

• pepper – 1.5 kg;
• water – 0.5 l;
• sugar – 150 g;
• oil – 0.5 cups;
• salt – 1 tbsp. spoon;
• vinegar – 180 ml.

Preparation

1. Peeled peppers are cut into slices.
2. Combine the ingredients for the marinade and bring to a boil, stirring.
3. Place the peppers into the boiling mixture, boil for 7 minutes, and place in jars along with the liquid base.
4. Sealed peppers marinated in oil for the winter.

Hot pepper pickled for the winter with oil

Pepper in oil for the winter, a simple recipe for which you will learn below, will delight the taste buds of fans of fiery snacks. As base component in this case, spicy varieties of the vegetable are used, the fruits of which, in combination with garlic cloves and celery stalks, acquire a special taste and aroma.

Ingredients:

• hot pepper – 1.5 kg;
• garlic – 1 head;
• celery stalks – 250 g;
• water – 0.5 l;
• sugar – 0.5 cups;
• oil – 0.5 cups;
• salt – 1 tbsp. spoon;
• ground black pepper – 1.5 teaspoons;
• vinegar – 90 ml.

Preparation

1. Washed and dried peppers are pricked with a toothpick or fork, the garlic is peeled, and the celery stalks are cut into fragments.
2. Boil water with salt, sugar, vinegar, oil and pepper.
3. Dip prepared vegetables into the marinade in portions and boil for 5 minutes.
4. Transfer the mixture into jars and pour boiling marinade over it.
5. Sealed for the winter.

Peppers canned in oil with garlic

You can prepare sweet peppers in oil for the winter with the addition of garlic and finely chopped herbs, which can traditionally include dill and parsley or add basil leaves, celery, and cilantro. The Armenian variation of the recipe involves pre-stuffing the peeled fruits with a garlic-green mixture.

Ingredients:

• pepper – 1.5 kg;
• garlic – 1.5-2 heads;
• greens – 1 bunch;
• water – 1 l;
• sugar – 0.5 cups;
• oil – 0.5 cups;
• salt – 1 tbsp. spoon;
• vinegar – 150 ml.

Preparation

1. Peppers are cut into halves or slices.
2. Boil water with salt, sugar, oil, vinegar, add vegetable slices in portions to the marinade and boil for 4 minutes.
3. Transfer the peppers into jars, sprinkling the layers with garlic and herbs.
4. Fill the contents of the vessels with boiling marinade and seal.

Peppers fried in oil for the winter

An incredibly tasty winter snack is made from sweet peppers fried in oil. In this case, it is preferable to finely chop the garlic with a knife, abandoning the press. The recipe involves pouring boiling water over the contents of the jars, but in some cases housewives advise using hot oil from a frying pan.

Ingredients:

• pepper – 1 kg;
• garlic – 3-4 cloves;
• greens – 1 bunch;
• salt and vinegar - 3 teaspoons each;
• sugar – 6 teaspoons;
• oil, water.

Preparation

1. In hot oil, brown the peppers on all sides, covering the pan with a lid in the process.
2. Place the peppers, fried in oil, in jars, sprinkle with chopped garlic and herbs.
3. Pour a teaspoon of salt and vinegar and two tablespoons of sugar into each half-liter jar.
4. Pour boiling water over the components and seal.

Baked peppers for the winter in oil

Peppers prepared in oil for the winter, a simple recipe for which is easy and simple to follow, will be an excellent appetizer to serve at any feast. An aromatic spicy oil can be used for cooking pizza or other dishes where the spiciness of the ingredients used is important.

Ingredients:

• pepper – 1 kg;
• garlic – 1 head;
• oil – 0.5 l;
• rosemary (optional) – 1 sprig;
• salt - to taste.

Preparation

1. Place the peppers on a baking sheet with foil and bake for 1 hour at 200 degrees or until an appetizing blush.
2. Raise the edges of the foil, wrap the rosy peppers, and let them steam.
3. Peel the fruits from the skins, cut them into halves or slices, removing the stem with seeds, and place them in sterile jars, adding salt to taste.
4. Without peeling, pierce the garlic cloves with a needle, put them in oil, heat them to a boil, and pour them into the pepper.
5. After cooling, baked peppers in aromatic oil are stored in the cold.

Pepper for the winter with oil and vinegar

The following recipe for pickled peppers with oil and vinegar is another affordable version of the tasty preparation, which is made piquant by adding celery and spices. The snack will look most impressive when using red and yellow fruits, but it is better to avoid green ones or use them together with other types.

Ingredients:

• pepper – 1.5 kg;
• garlic – 1.5 heads;
• water – 0.5 l;
• oil – 150 ml;
• laurel – 3 pcs.;
• celery sprigs – 3-4 pcs.;
• black and allspice peppercorns - to taste;
• vinegar – 100 ml;
• sugar – 2 tbsp. spoons;
• salt – 0.5 tbsp. spoons.

Preparation

1. Boil water with the addition of salt, sugar, oil, vinegar and spices.
2. Add pepper slices in portions and boil for 7 minutes.
3. Garlic, herbs and boiled peppers are added to the jars.
4. Pour marinade over everything, seal and wrap.

Peppers dried in oil for the winter

Dried peppers in oil are an original stand-alone snack or a component to add to gourmet salads, filling for baking, pizza. To obtain an ideal result, you must first remove the skins from the peppers, and only after that begin long-term drying of the vegetable slices.

Ingredients:

• pepper – 2 kg;
• oil, salt, garlic - to taste.

Preparation

1. Whole peppers are baked at 200 degrees for 20 minutes, after which they are placed in a closed container, steamed and removed from the skins.
2. The pulp, cut into slices, is laid out on a baking sheet with parchment and dried for 2 hours at 100 degrees.
3. Add some salt to the slices, sprinkle with oil and leave to simmer for another hour.
4. Mix the dried slices with chopped garlic, distribute them again on a baking sheet and heat for another 10 minutes.
5. Transfer to a sterile jar, add oil and place on the refrigerator shelf for storage.

Pepper with honey and oil for the winter

It acquires special flavor notes. It is preferable to use red varieties of vegetables - the appetizer will turn out more impressive in appearance and tastier. Spicy additives before adding to the marinade can be placed in a gauze bag, which is removed after cooking and discarded.

Ingredients:

• pepper – 1.5 kg;
• honey - 2 tbsp. spoons;
• water – 1 glass;
• oil and vinegar - 100 ml each;
• salt and sugar - 1 tbsp. spoon;
• laurel – 3 pcs.;

Preparation

1. Boil water with salt, sugar, honey, oil, vinegar and spices.
2. Place pepper slices in portions, boil for 5 minutes, and transfer to jars.
3. Pour the marinade over the vegetable, seal it, and wrap it.

Peppers boiled in oil for the winter

An ideal solution for fans of spicy and savory snacks will be the next recipe bell pepper in oil for the winter. Its personality lies in the pre-cooking of the slices in a particularly aromatic marinade. In addition to spices, whole garlic cloves and chilies are added to the oily liquid base.

Ingredients:

• pepper – 1 kg;
• water – 350 ml;
• sugar, oil and vinegar - 150 g each;
• salt – 1 tbsp. spoon;
• garlic – 1 head;
• chili peppers – 3 pcs.;
• allspice and cloves – 3 pcs.;
• black peppercorns – 5 pcs.

Preparation

1. Boil water with salt, oil, sugar and vinegar, adding spices, whole garlic, piercing the teeth with a toothpick and chili.
2. Place slices of pepper into the marinade and cook it covered for 10 minutes.
3. Transfer the vegetable with the marinade into jars, seal, and insulate until cool.

Pepper salad in oil for the winter

If you cook it by adding tomatoes, you get delicious salad, which will be the perfect complement to meat or any side dish. It is preferable to cut the onions into thin longitudinal slices, and the peppers into strips. Carrots can be pre-sautéed in oil until half cooked.

Ingredients:

• peppers and tomatoes – 1.5 kg each;
• carrots, onions – 0.5 kg each;
• sugar – 150 g;
• salt – 1 tbsp. spoon;
• oil – 200 ml;
• vinegar - 1.5 tbsp. spoons;
• black pepper – 0.5 teaspoon.

Preparation

1. Chop all the vegetables, add some salt and leave for 12 hours.
2. Add the remaining ingredients and place the container on the stove.
3. Boil the salad after boiling for 40 minutes, package it in jars and seal.

Bell peppers with eggplants in oil

Marinated in oil with fried eggplants, garlic and herbs, you can simply put it in the refrigerator for soaking for a day, or you can sterilize the containers for 15 minutes in a bowl of boiling water and seal for long-term storage for the winter. It turns out very tasty, spicy and aromatic.

Preface

Pepper is one of the most savory vegetables, which will give dishes spiciness and brightness of color. Hot peppers pickled for the winter are the best option. It is recommended to cook it with the addition of horseradish, garlic, and various herbs. It will become the whole family's favorite dish. It can be salted, fermented, preserved with marinade, and you can also use it to make wonderful twists for the winter.

Nutritional value, indications and contraindications

Pickled hot peppers, carefully prepared for the winter, will give your favorite dishes a piquant taste and bright aroma. Eating hot peppers stimulates the production of endorphin in the human body - the hormone of joy and happiness.

Endorphin also:

• stimulates the nervous system, forcing it to stay in good shape;
• strengthen the immune system, so a person gets sick less often;
• improves blood circulation;
• relieves stress and pain.

However, this vegetable is not useful for all people due to the endorphin content it contains. Doctors warn that it is necessary to completely exclude it from the diet or reduce the amount for those people who suffer from diseases of the gastrointestinal tract (GIT). Therefore, if a person has gastritis, pancreatitis, cholecystitis or a stomach ulcer, then hot hot pepper should be avoided.

For all other people, it is simply a storehouse of useful substances and vitamins. Among them are vitamins A, B1, B2, B3, B6, B9, C, E, K, PP, phosphorus, beta-carotene, choline, iron, potassium and others.

In moderate doses, it treats a number of diseases:

• insomnia;
• diabetes;
• bronchial asthma;
• allergies;
• atherosclerosis;
• benign tumors

Let's look at the most popular and delicious recipes pickling, salting and canning. We will also share recipes for excellent preparations for the winter.

Pickled hot peppers for the winter: recipe and method of preparation

Main ingredients:

• hot hot pepper - per 1 liter jar;
• leaves of black currant, horseradish and cherry - 3 - 4 pcs.;
• peppercorns - 5 - 7 pcs.;
• garlic - 5 - 8 cloves;
• greens (parsley, dill, tarragon, basil) - to taste;
• cinnamon, cloves for piquancy.

For the marinade you need to take the following ingredients:

• water - 1 l.;
• salt - 2 tbsp. l.;
• sugar - 2 tbsp. l.;
• vinegar 9% - 1 tsp.

The recipe is quite simple. Liter jars should be sterilized. In cooled sterilized jars, you need to place black currant, horseradish and cherry leaves on the bottom. Next, add chopped herbs (parsley, dill, tarragon, basil). Then spices (cinnamon, cloves), garlic and peppercorns are placed in the jar.

After all the pickling spices are in the jar, we move on to the bitter hot pepper. It must be washed and placed tightly in the jar up to its shoulders.

Pour boiling water over the preparation. Cover with a sterilized lid and let sit for 5 minutes. Then pour the water from the jar into a saucepan and prepare a marinade based on it. To do this, add salt and sugar to boiling water. Add vinegar 1 minute before boiling. The prepared hot marinade needs to be poured in, and then the jars can be rolled up.

The appetizing marinated twist is ready. Now in winter you can enjoy the spicy taste of pepper in combination with your favorite dishes. Pickled peppers will be a wonderful decoration for both regular and festive tables.

Marinating with vinegar can be replaced with lemon if you don’t like the sour note in the dish.

Pickling hot peppers for the winter: the best pickling recipe for the whole family

Main ingredients:

• 1 kg hot pepper;
• 50 g dill, parsley, celery;
• 50 g garlic.

For the brine we take:

• 1 liter of water;
• 100 ml vinegar 6% or 60 ml vinegar 9%;
• 50 g salt.

In order to prepare a good hot pepper pickle, you need to bake it in the oven until soft, then let it cool and carefully place it very tightly in sterilized jars.

Each layer must be layered alternately with garlic and herbs. Boil water for brine. Add salt, vinegar. Let cool. After this, fill the jars with cooled brine up to the shoulders.

For a good taste of pickles, you need to put a weight in the jars and leave it there for 3 weeks. Jars of pickles should be stored at room temperature for 3 weeks and then refrigerated.

This winter twist is not canned or pickled. It is the most useful because it retains all the substances and vitamins necessary for our body. Pickling hot peppers is exactly what your family needs for health.

Pickled hot peppers for the winter: a very simple recipe

Main ingredients:

• 1 kg hot pepper;
• 8 tbsp. l. salt.

Cooking method. Hot peppers place it on a tray and let it dry for 2 - 3 days. It should wrinkle and wilt slightly. Then prick it in several places with a fork.

Place the finished hot pepper in a bowl and fill it with brine. It is prepared from cooled boiled water with added salt.

After you lay out all the peppers and fill them with brine, you need to put pressure on top. Leave the oppression for 3 days, keeping everything at room temperature. Then the brine is drained, filled with freshly prepared brine and put under pressure again. You need to ferment it for another 5 days, but only in a warm place. The best place for this is the kitchen, as it is warm and dry. On day 9, you need to transfer the pickled hot peppers into a sterilized jar and fill it with brine for the third time.

Cover with a plastic lid and store the pickled peppers in the refrigerator. This pickled pepper is incredibly tasty, it goes perfectly with stewed vegetables And mashed potatoes. This is the most best recipe pickled pepper. Your whole family will love it.

Spicy hot pepper twist without salt

Main ingredients:

• 400 g hot red pepper;
• 100 g natural apple cider vinegar;
• fragrant dried herbs: marjoram, oregano, basil, rosemary, etc. in the amount of 3 tbsp. l. for 400 g hot pepper.

Recipe. Wash the hot peppers and place them in sterilized jars. Combine apple cider vinegar, aromatic herbs and honey and pour into a jar with hot peppers. Store in a dark place for 1 month. Then it can be put in the refrigerator. Spicy and very aromatic hot pepper without salt is ready. This is an excellent preparation for the winter.

Canning hot peppers with tomatoes

One of the best combinations in cooking is the combination of hot pepper and tomato. It doesn’t matter what cooking technology you choose for this. This combination is optimal for fermentation, pickling, pickling and canning.

The salty taste of tomato juice, in which spicy hot peppers are marinated, will be an exquisite addition to any meat or fish dish.

Main ingredients:

• 200 g hot red pepper;
• 200 g vegetable oil;
• 500 ml tomato juice;
• salt and sugar to taste.

Recipe:

Wash the spicy hot peppers and fry them in a frying pan in vegetable oil. It should become soft, for this it is necessary to fry it on all sides.

To do this much faster and easier, you can use the oven. It must be heated to 180 degrees, and the baking sheet must be greased with vegetable oil so that the vegetable does not burn. It is necessary to fry on all sides.

While the peppers are roasting, sterilize the rolling jars. Place baked or fried peppers in jars and pour boiling tomato juice over them.

The tomato juice dressing should be thick, so evaporate the juice first if it is too thin. Don't forget to add salt and sugar.

Twist the finished preserve. An excellent preparation for the winter is ready. Bon appetit!

Hot hot pepper is a spicy vegetable that will add piquancy to any type of dish. Its fruits lend themselves well in different ways canning. Fans of spicy food will highly appreciate the unique taste notes of pickled hot peppers, and the recipes below will teach you how to pickle hot peppers correctly and, most importantly, tasty Bell pepper. Hot pepper marinated for the winter with oil is also very beneficial for the body, it contains a sufficient amount of vitamins and other useful substances.

For real gourmets, we also have recipes, and.

Whole pickled peppers are a great addition to hearty meals. fatty dishes. The spicy pods themselves are crispy and sour.

Necessary products (calculated for a 0.8-liter jar):

• 350 gr. hot pepper pods;
• one hundred ml grape vinegar;
• 1 garlic head;
• 3 green branches of cilantro and dill;
• 1 sprig of fresh mint;
• 500 ml filtered water;
• 1 tsp. l. coarse salt;
• two tsp each seed coriander and sugar. sand;
• 2 laurel leaf;
• 2 buds of dried cloves;
• 3 pcs. shower. pepper;
• 5 pieces. black pepper

How to pickle hot peppers:

1. For pickling, choose ripe pods of hot peppers, that is, red ones, without any brown or green veins.
2. Rinse all greens - mint, dill and cilantro. cold water, shake off the drops, tear off the leaves from all the branches. The stems are not useful for pickling, they can be thrown away, the fact is that they are too rough and even after pickling are unsuitable for food.
3. Simply separate the head of garlic into cloves; there is no need to peel them.
4. Wash the hot peppers, and then pierce each pod through and through near the stalk so that during pickling, excess air does not accumulate in the pepper.
5. Place the processed pods in any deep pan.
6. Boil clean water in a kettle or separate pan. Pour boiling water over the peppers, cover the container with a lid and wait five minutes.
7. Drain the pepper water into the sink and fill the pods with fresh boiling water again. Repeat this process three or four times. This procedure will help the peppers cook a little, but not cook.
8. Another way to blanch peppers: place the fruits in any saucepan, add water, wait until it boils, and cook for about 3 minutes. (after boiling), turn off the heat and leave with the lid closed for a quarter of an hour.
9. Pour filtered water into another pan, add granulated sugar along with salt, add all the peppercorns, coriander seeds, bay leaves, clove inflorescences, unpeeled garlic cloves and all the greens plucked from the stems. Place this mixture on the fire and wait until the liquid boils.
10. As soon as the water boils, pour grape vinegar into it, boil the marinade for about three minutes, remove from the burner and simply leave covered for another 15 minutes.
11. Place green leaves and garlic cloves (from the marinade) into the jar, then carefully place all the hot peppers, try not to damage them when placing them, add all the remaining spices from the marinade and pour the marinade itself to the edges of the jar.
12. Lightly press the peppers into the container with a fork to release any remaining air, close the lid tightly, wrap the jar upside down and leave to cool for 24 hours.
13. Store canned food in a cool and dark place.

Pickled twisted hot peppers for the winter

Twisted hot pickled peppers - very spicy seasoning. A similar preparation in the Korean language is called “kochi”. To prepare it, a minimum of ingredients are used, only three. The hot pepper pods are crushed along with the seeds, which give even more heat. The spicy gruel is perfect for meat dishes; it can also be added to soups or simply spread on bread.

List of ingredients:

• pepper (chili) - 1 kg;
• head of garlic;
• table salt - 25-30 grams;
• wine vinegar - 100 ml.

Pickling hot peppers for the winter recipes:

1. Wash the peppers well, cut off the top part with the stem of each.
2. Scroll the pods along with the seeds and garlic through a meat grinder. You can also use a blender bowl for blending.
3. Place the resulting slurry in a deep bowl, add table salt and wine vinegar, mix thoroughly with a spoon so that the ingredients are evenly distributed among each other.
4. Process jars with lids. For this seasoning, it is better to take small jars from 80 g to half a liter.
5. Place the peppers twisted with seeds into prepared containers up to the very edges and screw on the lids.
6. Store the preparations in the refrigerator or any cool place.

Armenian marinated hot peppers with herbs

This preparation is very useful for the human body, as it retains all vitamins and various useful material contained in the products used. Pepper marinated with herbs and garlic turns out very aromatic and tasty, so it will be an excellent snack for both everyday and holiday tables.

What do you need:

• hot hot pepper - one kilogram;
• 9% vinegar - 60 ml or 6% acetic acid - 100 ml;
• herbs: celery, parsley, dill - 50 g each;
• garlic - 50 g;
• table salt - 50 grams;
• drinking water - one liter.

Armenian marinated hot peppers:

1. Rinse the pods and all the greens under cold water, peel the garlic and cut into arbitrary pieces.
2. Before you start pickling the pepper, it should be baked. cupboard until soft. The temperature inside is approximately 150-180°.
3. Remove the peppers from the oven and leave them to cool for a while.
4. Meanwhile, process jars and lids.
5. Tear off all the leaves from the grass stems.
6. Place the cooled peppers in sterilized containers, alternating with layers of chopped garlic and herb leaves.
7. Pour water into a saucepan, add table salt and any of the recipes presented in the list. acetic acid. Boil the marinade, remove from heat and let cool slightly.
8. As soon as the marinade reaches room temperature, pour it over the pods in the jars up to the very shoulders of the container.
9. Place a press (a glass filled with water or small pebbles) in each jar and keep the peppers for up to three weeks at room conditions.
10. After time has passed, close the jars with compressed pickled hot peppers with nylon or screw caps, and transfer the preparations to the refrigerator.

Marinated Georgian hot peppers in tomato juice

This workpiece is interesting because it turns out to be the sharpest tomato juice. Pickled hot peppers in tomato juice go well with almost all meat dishes, soups, pilaf, even pasta and fish. For canning, it is better to take small containers from 200 to 500 ml. Pepper goes as an appetizer to main courses, and spicy tomato juice can, for example, be poured over pieces of meat or added to stir-fries for soups instead of regular tomato paste.

Necessary:

• hot pepper - one kilogram;
• red tomatoes for juice - 2.5 kilograms;
• vinegar essence(70%) - one tablespoon;
• rock salt - 1 table. false;
• sah. sand - 3 tables. spoons;
• vegetable oil - 5 table. l.;
• laurel - 5 leaves;
• garlic - 30 grams;
• black pepper powder - a quarter tsp.

Marinated hot pepper recipe in Georgian:

1. Wash the hot pepper pods, place on a kitchen towel and dry slightly.
2. Make from two and a half kilograms of tomatoes Fresh Juice either through a juicer or in a blender bowl - then the juice will come out with pulp.
3. Grind the garlic into a paste.
4. Sterilize the selected containers for preservation.
5. Pour the juice obtained from the tomatoes into a saucepan and put it on the stove, it should boil and only after that add all the bulk ingredients (granulated sugar, black pepper powder and rock salt), and also throw in the bay leaves.
6. Stir the tomato mixture and cook for up to half an hour, do not cover the pan.
7. After 30 minutes, add all the pepper pods to the tomato juice. Stirring occasionally, cook for about 20 minutes.
8. As soon as the cooking time for the peppers has passed, add chopped garlic and pour in the specified amount of plants. oil, catch the bay leaf and throw it away.
9. Stir the mixture and bring to a boil. As soon as the contents of the pan boil, pour in vinegar essence, stir again and turn off the heat.
10. Using culinary tongs, carefully catch all the peppers and place them in layers in prepared jars, pour the remaining juice over these same peppers.
11. Screw the lids on tightly and wrap them in blankets. The workpiece will cool down within a day or two, then you can move it to the pantry.

Pickled hot peppers with honey for the winter

This pickled hot pepper preparation has a tart taste and a pleasant sweet aroma. The sweetness of honey and the bitterness of pepper combine perfectly with each other, and for lovers of everything unusual in cooking, pepper in a honey-vinegar marinade will undoubtedly become an exotic taste discovery. Especially this pepper will go well with meat dishes. The pickling process is easy enough for a novice canner to handle.

What to take:

• small hot peppers - two kg;
• head of garlic;
• vinegar (table) - 0.5 l;
• honey (liquid) - two tsp;
• fine ordinary salt - four tsp;
• peppercorns - 5 pcs.;
• plain water - 500 ml;
• granulated sugar - 2 teaspoons.

Marinated Georgian hot peppers for the winter:

1. Loosely place the washed and dried whole peppers into pre-sterilized containers.
2. Pour half a liter of plain water into a small saucepan and mix in all the other ingredients in the recipe list.
3. Place over moderate heat and wait for the marinade to boil.
4. Immediately pour bubbling boiling water over the contents of the jars and close the lids.
5. The rolled and inverted workpiece will cool down within a day and a half, and can be stored in the cellar or refrigerator.

Pickled hot peppers will undoubtedly enhance the taste of any dish. Even if you are not a fan of spicy foods, it is still worth trying this vegetable, albeit in small quantities. It has been proven that hot pepper stimulates the production of happiness hormones. Nevertheless, it is contraindicated for people with intestinal and stomach diseases, but everyone else can safely eat it, of course, in reasonable quantities.

Cooking snacks in a marinade solution is one of the options for preserving hot peppers for the winter. Another effective method is salting. The bitterness of spicy pickled hot peppers is less pronounced than fresh ones. The characteristic pungency is reduced by the addition of vegetable oil to the marinade. Herbs, spices, and other vegetables make it possible to obtain products with a variety of tastes.

How to pickle hot capsicums

There are many recipes that allow you to make different organoleptic properties product. The easiest way to prepare for the winter is by marinating hot or cold. The pods are used fresh or fresh frozen, whole or cut into pieces, circles, or strips. Red peppers contain more capsaicin than green peppers, which should be taken into account when choosing the main raw material. Preliminary preparation The main component consists of inspecting, removing damaged and rotten specimens, soaking for 5-10 minutes, rinsing under running cold water and drying.

It is important to correctly select and prepare the remaining components for making pickled hot peppers for the winter. The salt should be coarse, rock salt; you can add sea salt if desired. You cannot use iodized one. Table vinegar, wine vinegar, and apple vinegar with a concentration of 9% are suitable. Honey – natural, fresh or dried herbs. It is recommended to add dill in the form of umbrellas. Horseradish - leaves or roots. Some recipes require the presence of unpeeled garlic so as not to make the taste more pungent.

Jars and lids must be pre-sterilized. Before pouring the marinade into a glass container, it is recommended to warm it up a little so that it does not burst. Place the vegetables on their hangers so that after the solution cools and the volume decreases, the pods are not left without liquid. After rolling, it is not necessary to treat with hot steam. Plastic lids should not be used for hot peppers.

Cool the jars under a warm blanket, protecting them from drafts. Always place it upside down. Before transferring to the cellar, turn it over to its normal position and leave it for 12-24 hours without insulation.

Store the prepared spicy product in the refrigerator, basement, or balcony. It is permissible to place the jars indoors, protecting them from light and heating devices.

To make pickled hot peppers using the cold method, more vinegar is required. Accordingly, the dosage of salt and sugar increases. Vegetables, herbs and spices are added according to traditional recipes using the hot method. The shelf life of the resulting product is shorter.

The simplest recipe

Ingredients:

• pods - for filling a 3 liter bottle;
• salt – 3 tbsp. l.;
• granulated sugar - 3 tbsp. l.;
• vinegar - 3 tbsp. l.;
• spices, herbs - to taste;
• water – 3 l.

Wash the vegetables, allow excess liquid to drain, and dry with a cotton napkin. Boil water with sugar and salt. Place flavoring and aromatic components on the bottoms of the jars, fill with pods, pour hot marinade for 5 minutes. Return the solution to the saucepan, bring to a boil, and add again to the hot pepper. Repeat the operation 3-4 times. Before filling the jars for the last time, add vinegar. Roll up and wrap until completely cool.

Sterilization of cylinders of pickled hot pepper is not necessary, since the solution contains preservative components, treatment with boiling water was carried out several times, and the pods themselves contain a large amount of capsaicin. This operation also helps reduce bitterness.

Bitter pods in oil marinade

Ingredients:

• spicy component – ​​1.5 kg;
• vegetable (sunflower or olive) oil – 2 tbsp.;
• granulated sugar - 2 tbsp. l.;
• salt – 1 tbsp. l. without slide;
• vinegar essence – 0.5 tsp;
• parsley - a bunch;
• khmeli-suneli – 3 tsp.

Wash the vegetables, remove excess moisture, cut out the stalks with seeds and partitions. Simmer in a frying pan with butter, salt and sugar, stirring the mixture occasionally. When the pods become soft, add chopped herbs, spices, and vinegar. Simmer for about 15 minutes, fill the jars with pickled hot peppers, and tighten.

Fiery snack "Gorgon"

Components:

• pods – 1 kg;
• sugar – 3 tbsp. l.;
• salt – 3 tbsp. l.;
• vinegar – 0.5 tbsp;
• sunflower or olive oil– 1 tbsp. (not necessary);
• garlic, dill - according to your own preferences;
• boiling water – 1.5 l.

Rinse and dry the vegetables. Use the fruits whole or cut. Transfer to a saucepan, pour boiling water over it, leave with the lid closed for 5 minutes, drain off the liquid part. Add oil, vinegar, sugar and salt to the water, boil for 4-6 minutes. Place dill and a few cloves of garlic on the bottom of sterilized containers, fill the rest of the volume with pepper, and add marinade. Roll up the prepared jars with lids, cool, and transfer to the cellar. Using this method you can marinate a spicy vegetable with meat, fish dishes or as a snack or added to salads.

Whole pickled peppers

Products:

• bitter fruits – 1 kg;
• granulated sugar – 1.5 tbsp. l.;
• salt – 1.5 tbsp. l.;
• vinegar - 3 tbsp. l.;
• boiling water – 1.5 l.

Rinse the pods under cold water and leave to dry. Make a through cut under the stalk without removing it. The operation is performed to remove air from the internal cavity. Trim the tail if the pepper is too long. Place the prepared product in a sterilized jar, fold, pressing tightly against each other.

Boil water, pour in vegetables, let sit for 10-15 minutes. Pour the liquid into a saucepan, add salt, sugar, and boil. Add vinegar and pour the resulting marinade over the pepper. Sterilize the cylinders, roll up the lids, wrap them in a warm blanket until they cool completely, and put them in the basement for storage for the winter.

If desired, the product can be made spicy. To do this, at the initial stage you should add fresh herbs, bay leaves, unpeeled garlic cloves, and cloves to the jars of pepper. Acceptable part spicy pods replace with sweet ones, the result will be a less hot dish.

Without sterilization

Ingredients:

• hot pepper– enough for a jar;
• water – 5 glasses;
• salt – 2 tablespoons;
• sugar – 3 tablespoons;
• vinegar - 0.5 cups;
• spices and herbs to taste - bay leaf, dill, parsley, mustard seeds.

The recipe and technology are similar to the previous one, the workpiece is obtained faster, but is stored less. It is recommended to pour boiling water over the vegetable for 20 minutes. Empty cylinders must be sterilized to prevent the entry of pathogenic microorganisms into ready dish.

The dosage of vinegar, salt and sugar is greater, which protects the product from souring and mold formation. It is advisable to store pickled peppers for the winter in the refrigerator without sterilization.

In Georgian

Components:

• hot pepper – 2.5 kg;
• garlic – 0.15-0.17 kg;
• parsley, cilantro and dill - as much as possible;
• bay leaf – 4-5 pcs.;
• vegetable oil– 250 ml;
• salt – 3.5 tbsp. l.;
• granulated sugar - 3 tbsp. l.;
• vinegar – 500 ml.

Before marinating, wash the hot peppers, pierce them or cut them at the stem. Add salt, sugar, bay leaf, vinegar and vegetable oil to the water, bring the resulting solution to a boil. Add the pods and cook for 6-8 minutes, stirring constantly. Place the vegetables in a colander to drain.

Add chopped dill, cilantro and parsley, chopped garlic to the marinade and boil again. Place the pepper in a large bowl, pour in the spicy solution, and place pressure on top. Place the preparation in the refrigerator for a day. Then put it into jars, close the lids, and transfer to storage in a dark, cool room.

In Armenian

Products:

• red pepper – 3.5 kg;
• salt – 4 tbsp. l. without slide;
• sugar – 100 g;
• garlic – 5 cloves;
• vegetable oil – 0.5 l;
• vinegar – 80-100 ml;
• water – 1.5 l.

Wash the pods and dry. Leave the tails and stalks at this stage in order to properly marinate the Armenian hot peppers. Boil the vegetable for 2-3 minutes in boiling water, then immediately add cold water. The temperature difference will cause the skin to peel off easily. Cook a marinade solution from water, vinegar, oil, sugar and salt. Place the prepared pods in small portions (in 1 layer), cook for 1-2 minutes. and take it out. Finished product Place in sterilized jars with chopped garlic at the bottom. Pour the ingredients into the solution, roll up the lids, store under a blanket until cool, then transfer to the basement.

With honey

Ingredients:

• hot pepper – 1 kg;
• natural honey– 0.15 kg;
• vinegar - 0.3 l.

Prepare the fruits by pouring approximately 2.5 tbsp onto the bottom of sterilized jars. l. honey, fill with pods. Distribute vinegar among containers. Roll up and turn over for 30 minutes. bottom up. Remove for winter storage. Some recipes for preparing pickled hot peppers require pre-cooking the marinade. For spices, use bay leaf and peppercorns.

In Korean

Components:

• burning fruits – 1 kg;
• garlic – 0.5 heads;
• sugar – 0.5 tbsp. l.;
• salt – 0.5 tbsp. l.;
• vinegar 6% – 70 ml;
• water – 400 ml;
• black and ground red peppers – 1 tsp each;
• crushed cilantro seeds – 1 tsp.

Place the prepared peppers in a container and fill the rest of the volume with hot marinade made from purified water, spices, and chopped garlic with a knife. The process of pickling hot peppers lasts only 3 days, after which the appetizer can be eaten.

With squash and chili

Products:

• bell pepper – 30 pcs.;
• squash – 20 pcs.;
• chili – 5 pcs.;
• bay leaves, black peppercorns - optional;
• dill – 0.5 bunch;
• salt – 1 tbsp.;
• sugar – 1.5 tbsp;
• vinegar – 400 g;
• water – 3 l.

Wash the main components, cut them in half, and place them in layers in containers. Thinly slice the chili, mix with seasonings and herbs, add water, cook for 30 minutes. Fill glass containers with the prepared solution, roll up, sterilize, cool, and store for the winter. The recipe produces hot pepper preparations suitable for rice dishes.

Hot pepper without vinegar

This component can be replaced sour vegetables or leaves. A marinade with red tomato juice is often used. Prepare hot chilli peppers in the usual way, fry them. Boil the tomato until reduced by 2-3 times, strain through a sieve, add salt and granulated sugar. Arrange the vegetables in jars, adding juice. Roll up and sterilize for at least 20 minutes. If desired, you can add olive oil.

How to pickle hot peppers

The preparation of spicy snacks that can be stored for a long time is also carried out using pickling. The selection and preparation of components is similar to marinating. Containers must be clean so that no third-party microflora is added. The material of the cookware is glass or enamel coating.

There are 2 ways to make salted hot peppers - cold and hot. The only difference is the temperature of the brine.

Cold way

You can make salted hot peppers for the winter by fermenting. Rinse the main component thoroughly, pierce or cut at the stem. Place in alternating layers with a spicy mixture of your favorite additives - dill, parsley, cilantro, celery, horseradish, garlic, black peppercorns, cumin, bay leaf, cloves. Sprinkle with coarse rock salt, add water at room temperature, compact with a lid smaller than the container, and set the pressure. It is important that the liquid covers the product completely. To do this, it is recommended to add salt solution as it evaporates and citric acid(20 g and 9 g per 1 liter of water). This way you can salt the hot pods for use in a week or a couple of months.

Hot method

Before salting, prepare the bitter vegetable, make punctures or cuts about 2 cm long, fold into enamel pan. Boil the brine, pour in the pepper, press down on top with pressure. Transfer the container to a dark, warm place for 3 days. Drain the liquid, add freshly prepared solution. Leave for 5 days, remove the brine, put into jars, pour a hot portion of the new solution, and roll up the lids. Peppers salted in this way are less spicy and are suitable for various dishes.

I am sure that your pantries are already bursting with all kinds of supplies, because it’s time to blanks stocking up on seasonal vegetables and fruits.

Hot pepper It is well known to housewives; it is often used to prepare all kinds of dishes, sauces and seasonings.

You can prepare it for the winter different ways– dry, freeze, grind in a meat grinder, add oil, marinate, etc.

I want to offer you three simple recipes how to preserve hot peppers for some variety in winter home cooking. The principle is the same, but the recipes are different.

This preparation method will especially appeal to lovers of spicy foods.

LIST OF INGREDIENTS

1 recipe

• hot peppers
• 9% vinegar

2 recipe

• hot peppers
• 250 ml 6% apple cider vinegar
• 4 tbsp. liquid honey

3 recipe

• hot peppers
• 250 ml 6% wine vinegar
• 4 tbsp. liquid honey
• 1 tsp salt

HOT PEPPER FOR THE WINTER - STEP-BY-STEP RECIPE

I prepared hot peppers of different colors - green and red. She washed it thoroughly and dried it.

We will also need jars, preferably tall ones, if you want to preserve the whole pepper, but this is not necessary, you can cut it.

We remove the stalk of the pepper, and also, if desired, the core with seeds, but I will leave it.

We cut the pepper into arbitrary pieces, such that they easily fit into a jar - in winter it is convenient to get as much as you need and use.

Place the peppers in the jars quite tightly.

For another jar, take whole red long peppers.

Cut off the stalks and place them tightly in a jar vertically.

In winter, take out one pepper, use as much as necessary, and put the rest back in the jar.

And I’ll make another jar of assorted green and red peppers.

Cut it into pieces and place tightly in jars.

Fill two jars with chopped peppers with regular table vinegar 9% and cover with lids; there is no need to roll them up.

During the pickling process, the pepper will absorb some of the vinegar and it will turn out pleasantly sour, and the vinegar from the pepper itself can be used to prepare various dishes like regular vinegar, but keep in mind that it will be spicy.

This was the first classic recipe.

For the second sweeter recipe we will need 6% apple cider vinegar and honey.

Add 4 tbsp to 250 ml of apple cider vinegar. liquid honey and mix well until it is completely dissolved.

If your honey is thick, heat it slightly in a water bath, try to use natural honey.

Fill the jar with pepper with the resulting marinade to the very top and close the lid.

Turn the jar several times so that the pepper inside is also filled with marinade and add the rest to the top.

For the third recipe we will need natural grape vinegar 6%, salt and honey.

I literally have a tablespoon of the previous marinade left, I won’t throw it away.

Add 250 ml of grape vinegar, 1 tsp. salt, and 4 tbsp. liquid honey.

Mix everything well until the salt and honey are completely dissolved.

This recipe in my opinion, it turns out to be the most balanced, it has everything - salt, sweetness, acidity and spiciness.

Peppers prepared according to this recipe are incredibly tasty, and they will be ready after 2-3 weeks.

So, friends, I showed you three recipes for preparing hot peppers for the winter.

Since the pepper does not undergo heat treatment, it remains just as fresh, crispy, juicy, retains its sharpness, and despite the fact that it is poured with pure vinegar, it turns out not at all sour - everything in moderation. This preparation is perfectly stored in the refrigerator until the next season, unless of course you eat it earlier.

This year I used these peppers to preserve seasoning " Poltava«, tomato And squash caviar, all these videos are there on the channel .

As I already said, I like the third cooking method the most, but to decide which one you like best, I recommend cooking all three, each of them is delicious in its own way.

There is a saying in the Caucasus: “Nothing warms you up on cold days like a good spicy snack».

Cook for joy and eat for health!

Wish you Bon appetit!

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HOT PEPPER FOR THE WINTER - VIDEO RECIPE

HOT PEPPER FOR THE WINTER - PHOTO