How to prepare soaked bell pepper, Lydia variety. Pickled bell peppers for the winter are a simple, delicious meal! Storing pickled peppers

Sauerkraut with cabbage has a special filling taste - sour, spicy, sharp - very tasty! And useful. Cabbage is imbued with the aroma of spicy herbs, carrots, onions, and pepper, of course, also gives its own taste. For a group of men, or just for dinner or lunch with boiled or - it’s better not to think of it!
Everything in the recipe is natural; the fermentation process itself takes place without adding vinegar, just like when you ferment cabbage. You will have to wait about a week, but the first sample can be taken in 3-4 days. Usually peppers are fermented late in the fall, when the remains of the harvest are harvested, and there is not much to choose from. But if possible, choose peppers for stuffing that are green, fleshy and not very large.

So, let's prepare pickled peppers, stuffed with cabbage.

Ingredients:

- green bell pepper – 1.5 kg;
- white cabbage – 1 kg;
- carrots – 3 pcs;
- onion – 3 large onions;
- coarse salt (table salt) – 3-4 tsp. with a slide;
- parsley and celery - a bunch each;
- vegetable oil - a third of a glass.

Recipe with photos step by step:

Grate the carrots on a coarse grater. There should be a lot of carrots and onions, about half as much as cabbage.




Cut the onion into small cubes.




Heat vegetable oil in a saucepan or deep frying pan. Pour the onion into the oil and simmer until soft, without frying the onion (without frying at all, the onion will turn out transparent).




Add carrots to the stewed onions. Heat for 3-5 minutes until the carrots absorb the oil. There is no need to fry it either; we just soften the carrots slightly so that they lose their volume and are saturated with aromatic oil.






Finely chop the white cabbage (as usual for pickling or salads). Sprinkle cabbage coarse salt(1 teaspoon), lightly rub with your hands so that it gives juice and becomes softer. Leave for 10 minutes.




Mix cabbage with carrots and onions. Pour out all the oil from the pan.




Finely chop a large bunch of parsley and celery. Add to the cabbage, mix everything. Pour in the remaining salt (another 2-3 teaspoons) and mix. After 5 minutes, taste for salt. The cabbage should be slightly salted. We have the filling ready, now we can work on the pepper.




Carefully cut out the stalk with seeds from the bell pepper. We take it out, trying not to damage the walls of the pepper. Shake out the remaining seeds, wash the peppers outside and inside.






Boil water in a large saucepan. As soon as the water begins to boil intensely, add the first batch of pepper. Blanch for 2-3 minutes without bringing to a boil. You can hold the pepper longer to make it softer - then the pepper will ferment faster, but will lose its elasticity and crispness. Using a slotted spoon, remove the pepper and turn it over so that the water drains.




When the pepper has cooled, fill it tightly with the prepared filling. Place vertically in a wide pan or any container convenient for fermentation. Cover with an inverted plate and place a weight on top. Cover with a towel. In a day, the cabbage will give a lot of juice, the pepper will be completely covered with aromatic brine.




Peppers will ferment at room temperature for a week. Then you need to take it out to a cool basement or put it in the refrigerator. Serve fermented stuffed pepper You can whole or cut in half and pour with fragrant sunflower oil.




On a note. If the peppers will be stacked in several layers, then it is better to alternate layers, laying the peppers vertically and horizontally.

It’s also worth preparing

During the cooking process, pickled bell peppers produce beneficial bacteria that have a positive effect on the human body. Consumption of the product normalizes intestinal microflora and stabilizes overall immunity. In addition, it is simply delicious - such an appetizer will be an excellent addition to the table and can be combined with side dishes, soups and meat.

Let's look at popular recipes for pickled bell peppers and learn the secrets of their preparation.

Fermented dishes require a minimum of time and effort. The ingredients for most recipes are available at your local supermarket. Processing sweet peppers in this way allows you to preserve the value and taste of the product for a long time. Preparations are especially good in winter, when the body lacks vitamins.

Classic recipe

Many housewives know the traditional method of preparing pickled peppers. It is recommended to select yellow vegetables for the dish. The appetizer looks appetizing, so it will decorate any table.

• 1 kg pepper;
• 3 cloves of garlic;
• 1 bunch of dill;
• 1.5 liters of water;
• 40 g coarse salt.

Cooking method:

1. Rinse bell pepper under running water, dry thoroughly. Pierce each vegetable through and through in 2-3 places.
2. Place in a large container, add coarsely chopped garlic and dill, mix everything.
3. Mix salt and water, pour the brine into a container.
4. Cover the vegetables with a lid and leave at room temperature for 3-5 days.
5. Wash the jars hot water with soda.
6. Place the pepper in a colander to drain all the brine.
7. Place the vegetables tightly into the jars. If brine forms at the bottom, drain it.
8. Sterilize the jars for 10 minutes and roll up.
9. Store the preparations in the refrigerator, cellar or basement.

Spicy

Spicy fermented dishes go well with boiled potatoes or baked chicken. The whole fermented one will always complement any lunch. Use black, red, allspice to taste.

To prepare you will need:

• 1 kg of sweet pepper;
• 1 bunch of cilantro;
• 1 bunch of parsley;
• 7 black peppercorns;
• 15 g red pepper;
• 1 head of garlic;
• 1 liter of water;
• 40 g salt.

Cooking method:

1. Wash vegetables and herbs, peel garlic. Make one through hole in each pepper.
2. Layer cilantro and parsley on the bottom of a clean jar. Add currant leaves if desired. Place a sweet vegetable on a bed of herbs.
3. Add whole garlic cloves and peppercorns to the jar.
4. Mix water with salt. Pour the brine into a jar.
5. Store the workpiece at a temperature of 20 degrees for three days. Then send it to the cellar.
6. The product is ready for use after 2 months.

Interesting! Fermented preparations are famous for their high content of vitamin C. They also contain carotene and rutin, which have a positive effect on the condition of capillary walls. Vitamin A has a good effect on skin and hair. Regular consumption of fermented snacks is recognized as a preventive measure for insomnia and depression.

Stuffed with cabbage

Great recipe for festive table. Culinary experts advise using young cabbage with crispy leaves.

For preparation you need:

• 10 smooth peppers;
• 1/2 cabbage;
• 3 small onions;
• 20 ml vegetable oil;
• 2 carrots;
• 3 cloves of garlic;
• 1 bunch of dill;
• 1 bunch of parsley;
• 1 liter of water;
• 30 g salt;
• 3 black peppercorns.

Cooking method:

1. Wash the peppers and remove the core. Blanch in boiling water for 2 minutes. Blanching is the treatment of food with boiling water or steam.
2. Transfer vegetables to cold water.
3. Chop the cabbage, add salt and mash with your hands.
4. Finely chop the onions and fry over low heat.
5. Grind the carrots on a fine grater, cut the garlic cloves into slices. Combine onions, garlic and carrots, mix thoroughly in a frying pan.
6. Chop the greens into the cabbage and add the vegetables from the pan. Mix thoroughly and add salt to taste. Leave the mixture for 15 minutes.
7. Stuff the peppers with cabbage as tightly as possible.
8. Prepare the brine: add salt and spices to the water to taste.
9. Place stuffed peppers in jars vertically. Pour in chilled brine.
10. The product is ready for use after 2 weeks. Keep refrigerated.

Stuffed with vegetables

For preparation, late-ripening and multi-colored varieties are selected. An excellent dietary snack suitable for any time of year.

List of ingredients:

• 3 kg of multi-colored sweet peppers;
• 3 carrots;
• 2 heads of garlic;
• 2 large onions;
• 2 bay leaves;
• 8 horseradish leaves;
• 3 dill umbrellas;
• 1 bunch of parsley;
• 30 ml vegetable oil;
• cloves to taste.

Cooking method:

1. Wash the pepper and remove the insides. Place the vegetable on a baking sheet and place in the oven for 5 minutes at 180 degrees. During this time the product will become softer.
2. Peel the garlic and finely chop. Peel the carrots and grate on a fine grater.
3. Fry the garlic and carrots for 5 minutes, transfer to a cup. Add chopped onion and a pinch of salt to them.
4. Mix the ingredients thoroughly and fill the peppers with the resulting filling.
5. Place bay leaves, dill umbrellas, parsley and horseradish at the bottom of a jar or bucket. Place one layer of pepper and sprinkle with chopped garlic.
6. Pour vegetable oil into the jar and press the dish down with a press. Leave for a day.
7. For three weeks, store the product at a temperature of no more than 4 degrees. Afterwards the dish can be served.

With carrots

Carrots not only add brightness to the dish, but also add beneficial features. It is rich in carotene, which has a positive effect on the skin and nails.

To prepare you will need:

• 3 kg bell pepper;
• 0.3 kg carrots;
• 50 g salt;
• 40 ml vegetable oil;
• 10 cloves of garlic;
• 30 g dry dill.

Manufacturing technology:

1. Wash the pepper, clean out the insides and rinse again.
2. Chop the carrots into strips.
3. Fry the carrots for five minutes with the addition of vegetable oil.
4. Add garlic and salt, mix thoroughly. Stuff the peppers with carrots.
5. Place peppers in a jar in layers. Add a clove of garlic and dill. Drizzle with vegetable oil.
6. Keep refrigerated.
7. The fermented snack is ready to eat in a month.

Tsitsak

A traditional dish armenian cuisine. The appetizer is served with shish kebab, cabbage, and grilled vegetables.

To prepare the dish you will need:

• 300 g sweet pepper;
• 700 g hot pepper (it is better to use green and long fruits);
• 3 cloves of garlic;
• 1 pinch of dill;
• 1.5 liters of water;
• 60 g salt.

Cooking method:

1. Place hot and sweet peppers on the window for 1-2 days. During this time it will become softer.
2. Wash the vegetables thoroughly and make several punctures in each with a fork.
3. Transfer to a large container and mix with chopped garlic and dill.
4. Prepare a brine from water and salt.
5. Pour the brine over the vegetables and cover tightly. Store at room temperature for 2-3 days.
6. As soon as the pepper turns yellow, drain the brine and transfer the vegetables to a clean, sterile jar. Roll up the containers with a lid.
7. Store the dish in the refrigerator.

To make fermented snacks tasty and not spoil for a long time, we suggest you familiarize yourself with the cooking secrets from experienced housewives:

1. Use vegetables from your own garden beds or purchase them from trusted gardeners. Self-grown crops are many times tastier and healthier than store-bought products.
2. Use pepper varieties intended for harvesting. For example, the variety Chocolate Handsome, Adept, Yantar, Bogdan.
3. The pepper must have fleshy walls at least 4 mm thick.
4. Choose vegetables of different colors: red, yellow, green. Such preparations look appetizing and attract attention.
5. For the starter, purchase coarse rock salt.
6. Smooth fruits, without damage or scratches, are suitable for pickling.
7. Wash vegetables, herbs, dishes and cutlery thoroughly.
8. When preparing dishes with cabbage, use dense and white varieties. The cabbage should be juicy and crispy.
9. For brine, use clean filter water.
10. Gorky and hot peppers add as you wish. Don’t be afraid to add spices and spices to the jars: bay leaf, cloves, coriander, cumin. They give the dish an unusual taste.
11. Observe shelf life.

Winter storage

The optimal temperature for storage is from -1 to +4. With more high temperatures A strong fermentation process occurs and the pepper peroxides. The ideal place for storage is the cellar. It has everything the workpiece needs: lighting, temperature, microclimate.

In the apartment, snacks are stored in the refrigerator or on the balcony. To keep the food fresh, the jar must be closed with a lid.

Important! An excellent container for storing pickled peppers is a wooden barrel. Vegetables are stored in a barrel for 6-7 months, while useful qualities only getting better. When stored in glass jars or enamel pan containers are pre-washed and sterilized. There should be no chips on the dishes, otherwise the pepper will oxidize when it touches the metal. Shelf life: up to 1 month. The workpieces are stored in plastic containers or buckets for a maximum of 6 days.

Sugar will help preserve peppers throughout the winter. This natural preservative is always on hand. A little granulated sugar poured onto the workpieces, and their shelf life increases. Sometimes housewives add vinegar. However, you need to be careful with this product: even a small amount affects the taste of the pepper.

Helpful advice. Grated horseradish will help prevent mold. It is already added to finished product so that it does not greatly affect the taste of the dish.

What dishes are they added to?

Pickled pepper perfectly complements first courses: borscht, solyanka, pea soup, rassolnik, fish soup. The vegetable is used as an appetizer at a casual dinner or a formal table. They take the preparations with them into nature.

Pepper harmonizes with baked potatoes, dill, shish kebab or camping soup. Stuffed peppers are great for a picnic—they don’t need to be heated, and they take up minimal space.

Lovers spicy dishes They prefer to eat pepper with black toasted bread. This simple combination has a bright and unusual taste.

Conclusion

Pickled bell pepper itself is a very tasty and nutritious product. Housewives love to make preparations using the cold method - it takes a minimum of time and effort. Culinary experts advise using different colored peppers of the same size. Vegetables are stuffed with herbs, onions, and cabbage.

The results are low-calorie and delicious dishes. Winter preparations are stored for up to 6 months in the basement or in the refrigerator.

Fermentation is an excellent option for preparing both sweet and hot pepper. This component fits perfectly into many dishes. Pickled peppers will add an interesting taste to salads or soups. Also makes a delicious stand-alone snack.

If we talk about pickled peppers with different ingredients, such as cabbage or tomatoes, then the dish turns out to be naturally pickled, without adding vinegar. This version of lactic acid fermentation has a positive effect on health.

Useful qualities

Pepper is a plant that delights with its pleasant taste every summer. The herbaceous fruit can be bitter and sweet, each type has its own advantage and affects the human body differently.

Bitter, aka hot pepper, is more to the liking of men. It is added to different dishes to add fieryness. Capsaicin produced by hot pepper lowers blood pressure, normalizes the functioning of the pancreas, and increases appetite. This component effectively fights bacteria and various viruses.

Sweet peppers are remarkable for their high content of vitamin C. In addition, the fruit contains carotene and rutin, which has a positive effect on strengthening the walls of capillaries. Vitamin A improves vision, skin condition and restores hair growth.

• diabetes;
• insomnia;
• dermatitis;
• depression;
• swelling.

The increased fiber content in pepper prevents the penetration of radiation into the body.

Selecting a quality product

To protect yourself and your family from a low-quality product, it is better to take pepper from your own garden. If the harvest is not rich, it is better to purchase vegetables from trusted gardeners. The fruits offered in the store are often grown using chemical additives to produce an appetizing-looking product.

Recipes

There are a lot of recipes for making pickled sweet or hot peppers. It is prepared in Korean, Armenian, Georgian or in a simple way, adding only components familiar to everyone.

Pickled hot pepper

1. Wash the peppers well and use a knife to make a through puncture in each pepper.
2. Place at the bottom of the jar and between the layers of pepper spices to your taste (parsley, dill, cilantro).
3. Peel the garlic and put a few heads in each jar. If desired, you can add a few black peppercorns.
4. Prepare brine - 2 tbsp per liter of water. salt.
5. Pour the prepared chilled brine into jars.

For 3 days, pickled peppers should be kept in a room at a temperature not lower than 20 degrees Celsius. Then it goes to the cellar, where in a couple of months it will be ready for use.

Pickled peppers stuffed with cabbage

Even the most inveterate picky eaters will approve of this delicacy. Cabbage with bell pepper is already considered ready-made dish, just put it beautifully on a plate and start tasting. If desired, add aromatic oil.

1. 10 small peppers should be washed and cored.
2. Peeled peppers must be blanched in boiling water for about 2 minutes.
3. To ensure that the main ingredient cools quickly and does not lose its elasticity, it should be transferred to cold water.
4. For the filling, half a kilogram of cabbage should be chopped, salted and lightly mashed by hand.
5. Finely chop 4 small onions and place in a frying pan with hot oil. The onion should not be fried, just sautéed lightly in oil.
6. Chop 2 carrots on a fine grater, chop 3 cloves of garlic into small cubes. Add all ingredients to the onion, stir until the carrots are slightly soft.
7. Add onions, carrots, chopped herbs to the cabbage and mix. Add salt and leave for 15 minutes to dissolve the salt.
8. The filling should be filled as densely as possible.
9. To prepare the brine, boil a liter of water, add 4 tbsp. sugar and 2 tbsp. salt, spices if desired.
10. Place the peppers stuffed with cabbage vertically in jars and fill with chilled brine.
11. You need to put a plate on top of the jar and create a slight oppression.

Tsitsak

For so unusual dish You will need a long, light green and at the same time thin pepper. It tastes a little spicy, but it is far from truly hot.

This variety is perfect for fermentation. It can be stored in jars with plastic lids or in barrels. If desired, this dish can be rolled up for the winter to be enjoyed throughout the year.

1. Spread 300 grams of sweet and 700 grams of hot pepper on a flat surface for a couple of days. During this time it should become a little softer.
2. After a while, the peppers should be washed and several punctures made in each.
3. Transfer all the peppers into a convenient container, where they mix with a handful of garlic and a small amount of finely chopped dill.
4. The brine is prepared at the rate of 1.6 liters of water, 3 tbsp. salt.
5. Pour hot brine over the pepper, cover with a plate, place pressure on top, and cover with a lid.
6. The dish should be kept at room temperature for a couple of days until the peppers acquire a yellowish tint.
7. After yellowing, the vegetables and brine are drained through a colander.
8. Transfer the resulting dish into a prepared sterilized jar, avoiding the formation of brine.

The pepper is ready. It remains to decide how and where it will be stored. It can be rolled up for the winter without brine. To do this, you need to transfer it into jars, sterilize for about 10 minutes and roll up the lid.

You can also use a new brine - 1/5 cup of salt per liter of water. In this case, the brine must be used cooled. Jars of pepper are closed with plastic lids and should be stored in the refrigerator.

Pickled peppers stuffed with vegetables

For this recipe You will need bell peppers of late varieties, quite sweet and meaty. It is advisable to choose different colors.

1. 3 kg of bell pepper should be washed well and all entrails removed.
2. Distribute clean pepper evenly over the entire baking sheet, which should be placed in the oven for 5 minutes at a temperature of 180 degrees Celsius. During this time, the main ingredient will become a little softer.
3. 500 grams of onion must be peeled and chopped.
4. Wash, peel and grate 300 grams of carrots.
5. Fry the onions and carrots in vegetable oil for a couple of minutes. Transfer to a cup, add a pinch of salt and 4 cloves of chopped garlic.
6. Mix the resulting mixture. Place a few tablespoons of the minced meat into each pepper.
7. It is advisable to distribute horseradish leaves and dill umbrellas at the bottom of the jar (or any other container).
8. Place one layer of pepper, sprinkle with salt and chopped garlic (about 6 cloves will be needed for all layers).
9. Fill the container with vegetable oil and press down on top with pressure.
10. Leave the resulting dish for a day to let the juice flow.
11. When the pepper is covered with oil along with juice, the container must be placed in a cool place with a temperature no higher than 4 degrees Celsius.
12. After 3 weeks, the dish can be served.

Little tricks for making delicious pickled peppers

Those who like to eat something spicy or fermented are happy to stock up on a couple of jars of pickled pepper. To ensure that everyone enjoys this delicacy, you should use these little tricks:

• If you are preparing large quantities of pepper and plan to store it for several months, it is better to use wide-necked jars. In this case, it is much easier to arrange the pepper in containers.
• To make the appetizer look more original, you should choose peppers of different colors.
• When storing pickled peppers in the cellar, it is advisable to use oppression. However, if you press it well during fermentation, you can do without it.
• For the starter you need to use coarse rock salt.
• Cabbage added to peppers should be winter varieties, dense and white. Juicy cabbage will help the fermentation process take place naturally, as a result the peppers in the brine will ferment without additional liquid.
• Hot pepper is always added by eye, depending on how spicy the dish should be.
• You can add parsnip or celery roots to the filling, then the stuffed pepper will sparkle with new aromatic notes.

Storing pickled peppers

Keep pickled peppers stuffed with cabbage, carrots and onions in a cool place. To prevent the brine from evaporating and the pepper from peroxidizing, the container must be kept closed; for this you can use plastic lids.

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One of the oldest ways to prepare vegetables, fruits and mushrooms for future use is pickling. Natural lactic acid is a natural preservative, which contributes to the long-term storage of products and their excellent taste. How to ferment eggplants, garlic or peppers correctly watch and read further.

Preparations for the winter: fermentation

Recipe Pickled peppers for the winter

Ingredients:

• bell peppers of different colors
• 1 liter of water
• 80 gr. salt

Cooking method:

1. Sort and wash the peppers. You can remove the seeds and stem, but it is better to leave it whole.
2. Rinse the peppers with cold water, then scald with boiling water and place tightly in sterile jars.
3. Boil water for pouring, add sugar and cool the brine.
4. Pour cold brine over the peppers.
5. Cover the jars with parchment or cloth and tie with thread so that they do not fall off.
6. Leave the jars at room temperature for a week, then transfer to the cellar for storage.
7. Pickled peppers can be stored for no more than 5 months.
8. Before use, rinse the pepper in running water.

Recipe: Pickled garlic

Ingredients:

• 10 kg garlic

For the brine:

• 6 liters of water
• 300 gr. salt
• 300 ml vinegar 9%

Cooking method:

1. Peel the garlic from roots and outer husks, wash and soak in cold water for 3-4 hours.
2. Then rinse and place in jars.
3. Prepare cold brine and pour garlic over it.
4. Cover the jars with a cloth and leave to ferment for 2 weeks at room temperature.
5. Place the garlic in a cool place for storage.
6. Garlic will be tastier and more aromatic if you add dill umbrellas, currant or cherry leaves, pieces of horseradish or red beets to the jar.

Recipe Pickled eggplant

For the recipe you will need:

• 10 kg eggplants
• 2 kg carrots
• 3 parsley roots
• 5 stalks of celery
• 10 pieces. green bell pepper
• 20 tooth garlic
• 1 kg onions
• 5 liters of water
• 1.5 tbsp. salt
• 0.5 tbsp. vegetable oil (calcinate)

Cooking method:

1. Wash the eggplants, cut off the stem and make a cut lengthwise in the fruit, like a pocket.
2. Scald the eggplants with boiling water.
3. Grate the carrots.
4. Cut the onion into strips.
5. Wash the pepper, remove seeds and cut into small cubes.
6. Grate the parsley root and celery stalks or finely chop them.
7. Peel the garlic and divide into cloves.
8. Mix carrots, onions, peppers, parsley and celery.
9. Stuff eggplant pockets vegetable filling. Stick 1 tooth into each. garlic
10. Pour calcined vegetable oil into a large enameled pan and lay out the eggplants in dense layers, being careful to place the filling into the wall of the pan.
11. Prepare brine from boiled water cold water and salt.
12. Pour brine over the eggplants, place a wooden circle on top and apply pressure.
13. Leave the eggplants under pressure in the room for a day to allow fermentation to begin.
14. Then remove the pressure, add brine and cover the pan with a cloth and put it in a cool place for storage. You can try pickled eggplants after a month.

Recipe Pickled beets

Ingredients:

• 3 kg beets

For filling:

• 1 liter of water
• 100 gr. salt
• 100 ml vinegar 9%

Cooking method:

1. Wash and boil the beets.
2. Then cool, peel and cut into cubes. Sterilize jars and fill with beets.
3. Prepare cold brine.
4. Pour brine over the beets and cover the jars with paper or cloth.
5. Leave for 10-12 days at room temperature.
6. Place the beets in a cool place for storage. You can try beets after 2-3 weeks.

Recipe Pickled carrots

Ingredients:

• 1 kg carrots
• 1 tbsp. l. salt
• 1 tbsp. l. Sahara
• a pinch of cumin seeds
• vegetable oil

Cooking method:

1. Wash the carrots, remove tops and tails. Brush well and rinse with cold water.
2. Grate carrots on a Korean salad grater.
3. Grind carrots with olive oil, sugar and cumin.
4. Sterilize and dry pickling jars.
5. Place the carrots very tightly in the jars and pour in 1 tsp. calcined vegetable oil.
6. Close the jars with plastic lids and put them in the cellar for storage.
7. After three weeks you can try carrots. Great for making salads, filling pies and seasoning soups and borscht.

Video recipe "Georgian sauerkraut"

Cook with pleasure and be healthy!

Always yours Alena Tereshina.

For fermentation, a special type of hot pepper is used. It is distinguished by a slightly pungent taste, green color and thin long shape.

Peppers that are too hot are not suitable for preparing such a snack.. Although there are lovers of very spicy cuisine who also use such varieties for winter preparations.

Hot spices and sugar are not used to ferment hot peppers. While recipes for preparing winter preparations from bell peppers and other vegetables may contain these ingredients.

Benefits and harms

Pickled vegetables are useful because they contain the same composition of vitamins and minerals as fresh ones. During the cooking and fermentation process, the substances contained in pepper do not decompose. The main benefit of pickled hot pepper is that it contains a large amount fatty oils, carotene, as well as vitamins A, B and C.

Hot pepper can only be harmful to people who have been prescribed a diet by their doctor. These may be people suffering from various diseases of the gastrointestinal tract, liver and kidneys. This product is also not suitable for feeding small children, nursing mothers, and pregnant women.

How to choose for harvesting for the winter?

Ripe peppers are suitable for fermentation. They can be distinguished by their whitish-green hue.

The ideal fruit has an elongated shape and is elongated towards the bottom. Suitable for pickling, the pepper tastes slightly spicy. The walls of hot peppers suitable for pickling should be fleshy.

Tsitsak recipe in Armenian

You can ferment peppers in three-liter jars, enamel dishes, plastic buckets and wooden barrels. The choice of suitable utensils depends on the quantity of raw materials prepared for processing and the intended storage location. Peppers collected from the beds should be left for several days in a warm room until the fruits acquire a yellowish tint.

The recipe for preparing peppers for the winter itself is very simple and does not require any special culinary skills from the housewife. You can ferment tsitsak with or without brine. To prepare the product without brine you will need:

• salt – 450 grams;
• greens – 1 bunch;
• hot pepper – 5.5 kg;
• garlic - 4 large heads.

Having prepared the ingredients, you can proceed directly to preparing the recipe.:

1. The greens are chopped with a knife on a cutting board and mixed with chopped garlic cloves.
2. The pepper is pierced with a fork in several places, and then placed interspersed with herbs and garlic in a deep container.
3. The container is covered with clean gauze, and then heavy oppression is placed on top of the workpiece.

   In this form, the pickling is left in a warm place for several days.

   After this, the product can be moved to the basement or any other cool room.

To pickle 6 kilograms of pepper with brine you will need:

• garlic – 5 heads;
• fresh dill – 1 bunch;
• water – 10 liters;
• coarse salt - 2 heaped glasses.

After all the ingredients are prepared, you can start the salting process:

If the housewife decides to store the workpiece without brine, then she needs, immediately after the fruits have acquired a characteristic yellow color, to discard the pickling in a colander and completely drain all the brine. After that peppers are placed tightly in jars, pressing lightly with your hand. It is not necessary to sterilize the jars for this; just wash them thoroughly with soda.

Recipe for making tsitsak in Armenian.

Storage

Pickled peppers can be stored in the refrigerator or cool pantry.

If the pepper was cooked in a barrel, it does not need to be divided into smaller containers. The product is better stored in the brine in which it was fermented.

If there is a need to take a small amount of product from the barrel before the feast, you should pour a little brine into the jar along with the fruits. This measure will help preserve the delicacy until consumption.

Examples of dishes using the product

Pickled peppers can be used in preparing various meat salads. Any gourmet will love a salad with chicken fillet and porcini mushrooms.

It is prepared quickly and even novice cooks can do it. For this dish, you can use boiled or smoked chicken breast.

To prepare the salad you will need:

Cook like this:

1. Mushrooms and onions are cut and fried over low heat.
2. The poultry meat is finely chopped with a knife and mixed with fried porcini mushrooms (champignons work well).
3. Add crushed hard-boiled eggs, finely chopped parsley, dill and onion to the mixture.
4. The pickled pepper is cut into thin rings and mixed with the rest of the mixture.
5. The resulting salad is seasoned with mayonnaise.

Pickled hot peppers can also be added to a classic vinaigrette. This ingredient will give the salad boiled beef and pickled mushrooms have a special piquancy. An ideal snack would be sandwiches with brisket and hot pickled pepper rings. Thinly sliced ​​peppers will add a special spiciness and attractive appearance. pea soup with smoked meats. Bean soup and khash will complement this ingredient well.

How else can you preserve vegetables?

You can pickle this vegetable as one of the ingredients in the assortment or winter salad. This method is advantageous because this preparation is suitable for use as a ready-made dish.

Of course, dried vegetables cannot be used as a product suitable for consumption without pre-processing, but they are ideal for preparing various dishes. In order to Bell pepper the sauce had the same taste as a fruit picked in the garden in summer; it can be frozen immediately after picking.

Preparation for the winter - pickled hot peppers.

Preparing dried hot peppers for the winter.

Freezing hot peppers.

For homemade preparations, our ancestors used only natural preservatives. For this reason, forgotten recipes and methods for storing seasonal products are worth remembering and starting to actively use in Everyday life. Besides, pickled vegetables and fruits do not undergo any changes during the cooking process, they come to the table with the same set of vitamins and minerals as freshly picked from the garden.

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