Bitter bell pepper appetizer. Hot pepper appetizer for the winter

Hot pepper adjika is a bright, beautiful appetizer with a special aroma and taste. And today we will tell you how to cook this dish in your kitchen from products available to everyone.

Adjika with hot pepper without cooking

Here is a recipe for a fairly spicy appetizer made from fresh vegetables. It can be added to the first and second courses, and also used as a filling for sandwiches.

Ingredients:

• sweet red pepper - 2000 grams;
• bitter red pepper - six pieces;
• three heads of garlic;
• salt - two tablespoons (tablespoons);
• wine red vinegar - three full spoons.

Peel the garlic, and then cut the slices as desired.

Free the pepper from the stalks and remove the seeds. If you want the appetizer to be very spicy, then the seeds of hot peppers can be left. Cut the vegetables into pieces.

Put all the products in the bowl of the processor and grind them to a puree state. Add wine vinegar and salt.

Transfer the finished snack to processed jars and send them to be stored in the refrigerator.

Fresh adjika from bitter pepper and nuts

This dish has an original taste. It can be used as a sauce for meat, vegetables or fish, as well as an additive to barbecue.

Grocery list:

• peeled walnuts - 250 grams;
• medium-sized tomatoes - four pieces;
• red or orange bell pepper - one piece;
• bitter pepper in pods - three pieces;
• any greens - one bunch;
• garlic - three medium heads;
• unrefined olive oil - three tablespoons;
• rice vinegar - three tablespoons;
• salt - a teaspoon.

How to make adjika from bitter pepper with nuts? The appetizer recipe is quite simple:

1. Wash the tomatoes, make cross cuts on them. After that, dip the fruits in boiling water for ten seconds, then remove them with a slotted spoon and carefully remove the skin.
2. Peel and chop the garlic arbitrarily, chop the greens, and free the peppers from the seeds.
3. Put all processed foods in a deep bowl and grind them with a blender.
4. Mix the resulting mass with salt. Don't forget the vinegar, olive oil and herbs.

Stir the adjika again and refrigerate it before serving.

Adjika with apples and zucchini

If you want to please your loved ones with an original snack all winter, then pay attention to our recipe. For him, you will need simple products:

• zucchini - five kilograms;
• bell pepper - 1000 grams;
• hot pepper - 200 grams;
• garlic - 250 grams;
• apples and carrots - 1200 grams each;
• vegetable oil - 600 ml;
• vinegar - 130 ml;
• sugar - 180 grams;
• salt - 100 grams.

How is adjika prepared from bitter pepper for the winter? The recipe for an unusual snack is very simple:

1. To begin, process and clean all of the indicated products.
2. Then pass the prepared vegetables and fruits through a meat grinder.
3. Transfer the liquid puree to a large saucepan, add sugar, oil, vinegar and salt to it.
4. Simmer the appetizer for two hours over medium heat.

Arrange adjika in sterilized jars and add one tablespoon of vinegar to each. Roll up the snack and wrap it in blankets. Do not forget to leave some adjichka for tasting.

Tomato and pepper appetizer

Adjika from which we posted in this article is prepared very simply and quickly enough. But each snack has a special taste that you will never confuse with others. And this time we recommend you a spicy pepper and tomato appetizer. Take:

• hot pepper - three or four pieces;
• sweet pepper - two kg;
• tomatoes - three kg;
• garlic - four heads;
• vinegar and sugar - one glass each;
• salt - two tablespoons.

So, how is adjika prepared from tomatoes and hot peppers? Read the recipe for a spicy vegetable snack here:

1. Prepare a brine of vinegar, sugar and salt. To do this, put the food in a saucepan and bring the liquid to a boil.
2. Prepare a puree of hot and sweet peppers and dip in brine. Boil vegetables for five minutes.
3. Add tomato puree to the peppers and cook everything together for another ten minutes.
4. At the last stage, put the chopped garlic in the pan.

Ten minutes, and then arrange it in clean, processed jars. Roll up the appetizer, wrap and cool at room temperature. Store it as usual, along with the rest of the blanks.

The most spicy adjika

If you like spicy snacks, then you will definitely like our recipe. To prepare this dish you will need:

• tomatoes - two and a half kg;
• Bulgarian pepper - 600 g;
• hot pepper - ten pieces;
• garlic - three and a half heads;
• horseradish - 100 g;
• salt;
• vinegar 9% - one teaspoon per half-liter jar;
• soy sauce - one tablespoon.

Very spicy adjika with hot pepper is prepared as follows:

1. Peel the horseradish and cut into cubes.
2. Process tomatoes and peppers and cut into pieces. Do not remove seeds from hot peppers.
3. Grind all prepared vegetables with a meat grinder, transfer the resulting mass to a saucepan and put it on fire.
4. When the vegetable puree boils, remove the foam from it and cook for another ten minutes.

Arrange adjika in a sterilized dish and add a spoonful of soy sauce and vinegar to each jar. Roll up the appetizer, turn over and cover with warm blankets.

Adjika with horseradish

This appetizer is quick and easy to prepare and can be stored on a shelf in the refrigerator.

Ingredients:

• Baku tomatoes - two kilograms;
• garlic - 300 grams;
• hot peppers - 300 grams;
• horseradish (root) - 300 grams;
• salt - one glass;
• vinegar 9% - a glass.

And hot pepper is prepared according to this recipe:

1. Peel sweet and bitter peppers first, and then pass through a meat grinder. Do the same with tomatoes.
2. Grind the garlic and horseradish, and then mix with the rest of the products. Add salt and vinegar to them.
3. Mix the resulting mass and put it into jars.

Serve an appetizer to the table with bread, meat dishes and poultry.

Adjika with onions and carrots

If you have your own plot of land with a vegetable garden, then keep this recipe for yourself. Thanks to him, you can prepare an amazing vegetable snack every autumn.

Required products:

• tomatoes - 2500 grams;
• hot pepper (red) and carrots - 500 grams each;
• four large onions;
• garlic - 200 grams;
• vegetable oil - 100 ml;
• vinegar 9% - 150-200 g;
• sugar - one glass;
• salt - a quarter cup.

How is adjika prepared from bitter pepper for the winter? You can read the detailed recipe below:

1. Wash all vegetables (except hot peppers), peel and cut arbitrarily. Then grind them with a meat grinder.
2. Put the vegetable puree on the fire and wait for the moment when it boils. After that, turn down the heat and cook the food for half an hour.
3. Add salt, hot pepper, sugar and garlic to the pan. Cook adjika for another two and a half hours.
4. At the very end, pour in 150 or 200 grams of vinegar, as well as vegetable oil.

Adjika is ready and can be preserved. Store the snack at room temperature or in a cool place. Serve it with fish, meat, poultry, vegetables and pasta.

Adjika with horseradish and garlic for the winter

This snack can be stored in a pantry or basement for a whole calendar year. Its piquant taste perfectly complements traditional soups, meat dishes, poultry and even fish. To prepare adjika with horseradish, you will need the following set of products:

• tomatoes - 1300 grams;
• Bulgarian sweet pepper - 500 grams;
• garlic, hot pepper and horseradish - 150 grams each;
• salt and vinegar - one third of a glass;
• vegetable oil - one glass.

Adjika from hot pepper and garlic is prepared quite simply:

1. First, deseed the peppers and remove the stems. Cut along with the tomatoes into medium-sized pieces.
2. Remove the skin from the horseradish, and peel the garlic from the husk. Cut vegetables as desired.
3. Grind all prepared foods in a blender bowl, then transfer them to a large saucepan and simmer for one hour.
4. Add oil, salt and vinegar to the appetizer, and then cook it for another 40 minutes.

Arrange adjika in clean jars and close with lids. You can sterilize the dishes in any way convenient for you. For example, boil it, put it in the oven or put it in a water bath. Don't forget to treat the lids separately. To keep adjika for a long time, turn the rolled jars upside down, cover them with a blanket or fur coat. When the product has completely cooled, it can be transferred to the basement or pantry. Serve an appetizer to the table with bread and grilled dishes.

Georgian adjika

An appetizer prepared according to our recipe is incredibly spicy. The fact is that it is prepared from bitter pepper, herbs and garlic. Consider this moment when you add adjika to food or cook hot dishes with it. Such a product can be stored for two or three months in the refrigerator, as well as in any other cool place.

• capsicum hot pepper - 200 grams;
• garlic - one head;
• dried basil - two tablespoons;
• dried dill - one tablespoon;
• ground coriander - one and a half tablespoons;
• fresh basil and cilantro - one bunch each;
• salt to taste.

1. Wash the pepper, cut off the stalks and remove the seeds.
2. Peel the garlic and then cut it into cloves.
3. Grind the coriander in a coffee grinder.
4. Put prepared foods, fresh herbs and dried spices in a blender bowl.
5. Grind the ingredients, and then mix them with salt.

Transfer the finished product to jars and send for storage.

Adjika with apples and carrots

When it's harvest season, don't forget to make this original appetizer with fresh fruits and vegetables. In winter, you can make sauces out of it, add it to hot dishes, or simply spread it on bread.

Required Ingredients:

• sweet pepper - one and a half kilograms;
• hot pepper - 400 grams;
• apples and carrots - 500 grams each;
• tomatoes - five kilograms;
• garlic - 400 grams;
• vegetable oil - two glasses;
• salt - five tablespoons.

Adjika from hot peppers, carrots and apples is prepared according to the following recipe:

1. Process sweet and bitter peppers, and then cut the flesh arbitrarily. Grind the pieces in a meat grinder or blender.
2. Peel the carrots and grate on a medium grater.
3. Free the apples from the peel and seeds, and then also chop them with a grater.
4. Dip the tomatoes in boiling water and remove the skin from them. Scroll the tomatoes through a meat grinder.
5. Combine all prepared foods in a saucepan and boil them over medium heat. Next, the heat should be reduced to a minimum and the appetizer should be stewed under a closed lid for an hour and a half.
6. Salt adjika, pour oil into it, add garlic and cook it for another half hour.

Arrange the appetizer in pre-sterilized jars and close them with lids.

Abkhazian adjika with garlic and walnuts

Here is another recipe for a very spicy adjika, which is easy to cook at home.

Products:

• bitter capsicum - one kilogram;
• garlic - five heads;
• fresh cilantro - 250 grams;
• dill - 20 grams;
• purple fresh basil - 30 grams;
• coriander seeds - one tablespoon;
• hops-suneli - 20 grams;
• walnuts - 100 grams;
• salt to taste.

From hot pepper and garlic is prepared as follows:

1. Hang the pepper outside so that it dries in the fresh air. Rinse after a couple of days and pat dry with paper towels. After that, cut the peppers in half, remove the stalks and seeds from them.
2. Put the prepared foods in the blender bowl along with the peeled garlic. Add fresh herbs, spices, salt and peeled nuts there. Whisk all ingredients until smooth.

Let adjika brew for two hours. After that, it can be eaten immediately or put into jars to send a snack for storage.

Adjika with horseradish and apple cider vinegar

This appetizer can be prepared at any time of the year. It does not need to be preserved, as it belongs to the category of raw adjika.

Products:

• tomatoes - two and a half kilograms;
• bell pepper - 500 grams;
• hot pepper - 150 grams;
• garlic - 150 grams;
• horseradish root - 250 grams;
• salt - half a glass;
• sugar - one glass;
• apple cider vinegar - one and a half glasses.

Hot pepper adjika is prepared very quickly, and then laid out in sterilized jars. The maximum shelf life of this product is six months. Snack Recipe:

1. Peel and chop vegetables as desired.
2. Pass the products through a meat grinder, mix them with salt, sugar and vinegar.

The appetizer is ready, you just have to put it in the prepared dishes. Please note that the degree of spiciness of the finished dish depends on the amount of hot pepper. Therefore, you can adjust it by changing the amount of ingredients to your liking.

Plum and Pepper Adjika

Spicy appetizer has an unusual taste, great for meat dishes or barbecue. It is prepared from the following products:

• plums - two kilograms;
• garlic - six heads;
• sweet red pepper - one kilogram;
• hot pepper - three pieces;
• greens - one bunch;
• tomato paste - two tablespoons;
• salt - 2.5 tablespoons;
• sugar - 85 grams;
• ground black pepper - half a tablespoon;
• ground coriander - half a teaspoon;
• cloves (powder) and cumin - a quarter teaspoon.

1. Wash the plums and remove the pits.
2. Wash, process and clean all products. Next, grind them with a meat grinder. Twist the garlic separately.
3. Transfer the resulting mass to a metal saucepan with a thick bottom. Add spices, salt and sugar.
4. Bring the future snack to a boil, then reduce the heat and cook it for another quarter of an hour.
5. At the very end, add garlic and boil adjika for another five minutes.

Roll the snack into jars and seal the dishes.

Adjika with eggplant

An unusual selection of ingredients gives a familiar dish a new taste. It is better to prepare an appetizer at the end of summer or in autumn, when a fresh harvest ripens in the gardens.

Products:

• eggplant - two kg;
• tomatoes - three kg;
• sweet pepper - one kilogram;
• hot pepper - 700 grams;
• onion - one kilogram;
• sour apples - 2.5 kg;
• young garlic - 300 grams;
• sunflower oil - 500 grams;
• vinegar - 200 ml;
• sugar - 200 grams;
• salt - three tablespoons.

Recipe for hot pepper adjika with eggplant:

1. Remove skins and seeds from all fruits and vegetables. After that, grind the prepared products with a meat grinder. Chop the garlic separately or chop it with a press.
2. Send sugar, spices, vegetable oil and salt to the mixture. You can add the spices all at once or add them gradually (during the cooking process) so as not to accidentally overdo it.
3. Put the pot with the future snack on a small fire and cover it with a lid.
4. Bring food to a boil and cook for one hour.
5. Finally, add vinegar and minced garlic. Cook adjika for another five minutes. When the vegetable mass has cooled slightly, put it in pre-processed jars and roll it up.

Conclusion

We hope you enjoy raw adjika and hot pepper adjika for the winter. The recipes collected in our article, you can easily implement at home. Having prepared several appetizers, you can delight your loved ones with original flavors and additions to the main dishes.

Lean and bland food is probably very, very healthy, but most people prefer something salty, sour, sometimes even spicy and, just the same, burning. For those who are not afraid of burning on the tongue, there is hot pepper. This fruit, quite often, is used in home-made preparations for the winter in the process of pickling and salting. In addition, without it, cooking adjika, which is mega popular today, is simply unthinkable. You can cook adjika from tomatoes, eggplants, plums and other vegetables and fruits, but by all means, you will need to add at least a couple of hot pepper pods to them. And yet, hot peppers can simply be salted or pickled. If you find peppers of different colors, then the beauty will be extraordinary, and most importantly, burning pleasure is guaranteed to you. If you want to make such spicy preparations of pepper and with pepper at home, then all you need is just to choose a recipe from our diverse collection and not be afraid of experiments.

Popular ways to harvest hot peppers

The best blanks for the winter with hot, hot peppers - recipes with photos

The last notes

kerescan - Oct 8th, 2015

Some of us prefer fresh cucumbers or a salad of them, some like pickled or salted, some pickled from a barrel ... and only lightly salted cucumbers are loved by everyone. They are moderately sour, saturated with the aroma of spices and garlic, firm and crunchy. But is it possible to preserve this taste and aroma for the winter. You can, and this recipe will help with this. It is quite simple, but it makes it possible to keep at home all the qualities of cucumbers listed above for the whole year.

To all lovers of tomatoes, I want to recommend this wonderful recipe, a spicy tomato appetizer. I started doing it, as soon as the tomatoes went to pour, and can you imagine, I’m still doing it. The truth is much less often, because the tomatoes are running out, and they have already eaten.

An appetizer of tomato, pepper and garlic always turns out to be very tasty, there have never been any misses with taste. The only thing you can control yourself is the sharpness, the rest is as easy as shelling pears.

True, on the Internet a similar salad, with similar ingredients, came across with other names, Korean red tomatoes, or Korean tomato appetizer, but my quick tomato appetizer, I think, cannot be compared with anything. Although the taste and color is nothing. Or else they say that there are no comrades for the taste and color (maybe someone has heard such a saying).

You may also be interested in these recipes:

But let's not be distracted, but let's see what a spicy appetizer of tomatoes with garlic is made of.

Korean tomatoes the most delicious recipe with photos

Recipe for a spicy tomato appetizer:

• ripe tomatoes - 2 kg.,
• Bulgarian peppers - 2 pcs.,
• hot pepper - 1 pc.,
• dill, parsley - a good bunch,
• garlic (large) - 2 heads,
• salt - 2 tbsp. l.,
• vinegar 6% - 100 gr.,
• sugar - 80 gr.,
• vegetable oil - 100 gr.,
• ground pepper (black, red) - to taste.

Cooking tomato in Korean:

The recipe for a spicy tomato and pepper appetizer begins, as usual, with the preparation of vegetables. Wash the tomatoes, pat dry and set aside.

Peppers (sweet and bitter) wash, remove seeds and membranes, also set aside. Wash the greens, dry, peel the garlic, wash.

In a separate bowl, mix all the ingredients for the sauce: salt, sugar, vinegar, vegetable oil, stir until loose is completely dissolved.

Next, in a blender or meat grinder, chop the pepper (both one and the other), garlic (but it can also be done through a garlic maker). Also add to the sauce, mix, set aside for a short time. If you like it spicier, you can either add another pod of hot pepper, or add dry ground black and red pepper. Here, do as you please.

Grind the greens separately, add to the sauce, mix.

Now we take a clean, dry 3-liter jar. Put a little “Korean dressing” at the bottom, by the way, we need to distribute it evenly over the entire volume of the jar.

Close the filled jar of quick tomato snacks with a strong nylon lid. Why strong, but because the jar needs to be turned upside down, put on a plate and put in the refrigerator for 8-10 hours. If you make a snack of fresh tomatoes at night, then in the morning you can already take a sample.

We opened a jar with a snack of tomatoes with garlic and herbs, put a plate on it, and put the jar back in the refrigerator, but you don’t need to turn it over onto the lid. Since the top tomatoes were marinated, and now they will be marinated, those that were at the top. Did I explain clearly? If something is not clear, write in the comments, how I can help.

Well, in principle, the whole secret of tomato appetizers with greens is a very tasty tomato appetizer. But this is still considered a summer snack of tomatoes in a hurry, or you can cook red tomatoes in Korean for the winter.

Take this recipe, dear hostesses, and cook your tomato appetizer for barbecue and more for the winter.

Red tomatoes in Korean for the winter: 3 kg. cut the tomato into large slices, 0.5 kg. grate carrots on a Korean grater, sweet pepper - 0.5 kg, peeled, chopped (can be in a blender), hot pepper (hot) - 1-2 pcs (peeled, chopped), 0.5 tbsp. sugar, 1.5 tbsp. l. salt, 1 cup vegetable oil, 1 cup vinegar, ground pepper (black, red) add to taste, peel the head of garlic, pass through a press, parsley, dill to taste, finely chop.

Put everything in a large container, mix, leave to infuse for 3 hours, not forgetting to stir. Then put into clean jars and sterilize, liter jars - 20 minutes, half-liter jars - 15 minutes from the moment the water boils. Then, as usual, roll up, turn over, wrap, cool, store in home pantries.

Well, that's all, now you know the recipe for a delicious tomato snack. Bon appetit!

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Hot pepper in Caucasian style

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A very interesting recipe for spicy lovers. Preparation for the winter of bitter pepper in vegetable oil, with spices and herbs.

We will need:
Pepper hot red pepper (red and green) - 1.5 kg
Vegetable oil - 2 stack.
Parsley (large) - 1 bunch.
Salt (not full) - 1 tbsp. l.
Sugar - 2 tbsp. l.
Spices (hops-suneli) - 3 tsp
Vinegar 9% - 5 tsp

Cooking:
Rinse the pepper and remove the stem. Pour oil into a stewpan or deep frying pan, heat and lower the pepper, salt, add sugar and mix.
Simmer over medium heat, stirring occasionally. As the pepper begins to become soft, add spices, vinegar and coarsely chopped parsley, mix and simmer for another 10 minutes.
Arrange, tamping a little, in sterilized jars and roll up. Turn over until completely cool. In winter, you can eat it with potatoes or add it to soups and salads.

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Marinated hot pepper in Armenian style with herbs

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

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What do you need:

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hot hot pepper - one kilogram;

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9% vinegar - 60 ml or 6% acetic acid - 100 ml;

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herbs: celery, parsley, dill - 50 gr each;

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garlic - 50 g;

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food salt - 50 grams;

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drinking water - one liter.

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Cooking:

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Rinse the pods and all the greens under cold water, peel the garlic and cut into arbitrary pieces.

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Before you start pickling peppers, it should be baked in the spirit. cabinet until soft. The temperature inside is about 150-180°.

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Remove the peppers from the oven and leave for a while to cool the pods.

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In the meantime, process jars and lids.

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Tear off all the leaves from the grass stalks.

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Arrange the cooled pepper in sterilized containers, alternating with layers of chopped garlic and herb leaves.

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Pour water into a saucepan, add edible salt and any of the acetic acid listed in the recipe list. Boil the marinade, remove from the stove and let cool slightly.

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As soon as the marinade reaches room temperature, pour it over the pods in jars to the very “shoulders” of the container.

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Put a press in each jar (a glass filled with water or small pebbles), soak the peppers for up to three weeks, at room conditions.

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After the lapse of time, close the jars with pressed pickled hot peppers with nylon or screw caps, rearrange the blanks in the refrigerator.

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Chili pepper (hot, bitter) canned

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Very tasty appetizer, very bright and colorful, very easy and quick to prepare. Stored at room temperature until next summer (did not try longer).

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We will need (for a 3-liter jar):
Chili peppers (preferably different colors - red and green, as much as you can fit in a jar)
Water - 2 l
Coarse salt - 1 tbsp. spoon
Sugar - 2 tbsp. spoons.
Vinegar 9% - 8 tbsp. spoons
Dill with umbrellas - to taste.
Horseradish leaf - to taste.
Garlic - to taste

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Cooking:
Wash the pepper well and cut off the stems. We leave the seeds and tightly put the washed and dried dill umbrella, horseradish leaf, peeled garlic cloves and, in fact, the pepper itself into sterile jars.
I have the amount of ingredients for the marinade for a 3 liter jar, but I generally make smaller - 0.7 l-1 liter jar. Therefore, we divide the products depending on the volume of the can.

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So, boil water with salt and sugar, as it boils (good), fill the jars, cover with sterile lids and leave for 15 minutes.

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Then carefully pour the water back into the pan, bring it to a boil again, boil for 3 minutes, turn off the gas, immediately add vinegar, mix and immediately pour our peppers to the edges of the jar and roll up the lids.

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hot pepper for the winter

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Ingredients:

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Hot red pepper - 350 grams (for an 800-gram jar)

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Garlic - 1 Piece (head)

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Green cilantro - 3 Pieces (twigs)

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Dill greens - 3 Pieces (twigs)

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Mint greens - 1 Piece (twig)

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For marinade:

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Water - 500 g

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Grape vinegar - 100 g

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Salt - 1 teaspoon

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Sugar - 2 teaspoons

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Coriander seeds - 2 teaspoons

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Black peppercorns - 5-7 pieces

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Allspice peas - 2-3 pieces

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Cloves - 1-2 pieces

Let's do the marinade To do this, we pour water into the pan and throw all the spices, fresh herbs, sugar, salt and garlic into it. We put the pan on the fire, and when the liquid boils, pour vinegar into the marinade. Cook it for 2-3 minutes, then turn off the fire, and insist the marinade for another 15 minutes.

We sterilize jars in any way convenient for you. Now put the greens from the marinade and garlic cloves on the bottom of the jar, then carefully fill it with pepper. Pour the pepper with marinade so that all the spices get into the jar. We press the pepper, as if tamping it, and add more marinade to the very neck.

If you will store peppers in the refrigerator, then close the jars with screw caps. If in another cool place, then roll up and leave under the covers (bottom up) until completely cool.

Hot pepper, preserved for the winter, is an excellent snack for various meat dishes. Since it has a unique property to enhance the taste of these dishes, true connoisseurs always have a jar of this spicy vegetable in stock.

Spin options are very numerous - this is pickling, and salting, using some spicy pods or with garlic, horseradish root and various dry spices. You can list a lot, but I decided to pick up the most interesting ways with completely different tastes, so that you can choose your own way of cooking this vegetable.

I always prepare a new recipe in small quantities, for testing, and then I mark in my notebook whether the family liked it or not. For me, this is akin to modern quests, only on a culinary theme.

Hot pepper pickled for the winter

The best taste of hot pepper, in my opinion, is obtained in the pickling process. That's why I decided to describe it first. Be sure to try it, this pepper is able to disperse blood throughout the body and literally rejuvenate it with every pod eaten.

• Sharp pods - the amount depends on the size per liter jar;
• Cherry, currant, horseradish - 4 leaves each;
• Pepper peas - 7 fruits;
• Garlic - 6 cloves;
• Various greens - a bunch;
• Cloves - 4 pieces;
• Ground cinnamon - ½ teaspoon.

For pickling:

• Drinking water - 1000 grams;
• Rock salt - 2 tablespoons;
• Sugar - 2 tablespoons;
• Table vinegar - 1 teaspoon.

Let's get started:

First of all, it is necessary to rinse the prepared container with soda, and then sterilize it over steam. Boil the lids for a few minutes.

Then we put prepared leaves in jars, chopped greens into medium pieces. And all the dry spices that you have prepared are added there.

Now take the sharp fruits, rinse thoroughly and put them tightly in prepared jars with greens.

Fill the jars with boiling water up to the very neck and leave for six minutes. Next, pour the water into a large saucepan and make a marinade out of it.

Bring the water back to a boil and add sugar and rock salt. As soon as they dissolve, pour table vinegar and immediately pour into jars. Roll up jars with tin lids.

The spicy appetizer is ready, it remains to wait for the cold weather and then take the tasting from the cooked spicy pods.

pickled hot peppers recipe

If you regularly use such snacks, the entire period of cold weather, then no cold threatens your body.

Composition of ingredients:

• Peppers - 1 kilogram;
• Garlic - 4 cloves;
• Peppercorns - 3 pieces;
• Carnation - 2 inflorescences;
• Rock salt - 45 grams;
• Sugar - 55 grams;
• Table vinegar - 10 grams;
• Horseradish - a couple of sheets.

Let's start cooking:

We prepare containers for spinning in the manner described above. And put the washed fruits in them.

Between the jars we put herbs and spices.

Optimal filling of jars up to the hanger.

Pour boiling water into the container and leave to cool.

Drain the water into a saucepan and prepare the marinade from it. To do this, we dissolve rock salt and granulated sugar in it. Pour the prepared vegetables again and leave for 15 minutes.

Then we drain it again, heat it up and pour it into containers with fruits for the third time.

We add table vinegar to each according to the allotted norm and twist it with a special key, with tin lids.

Such an appetizer is perfectly stored both in a cool cellar and in an ordinary apartment.

Hot pepper for the winter with oil and vinegar

In general, hot pepper is considered the main vegetable in Georgian national cuisine. Not a single feast or a regular dinner can do without it.

What is required for cooking:

• Sharp fruits - 2.5 kilograms;
• Garlic - 2/3 cup;
• Sunflower oil - 250 grams;
• White wine vinegar - 0.5 liters;
• Parsley greens - 0.5 bunch;
• Sugar - 100 grams;
• Celery - 150 grams;
• Salt - at the discretion;
• Spices - a pinch.

Let's start cooking:

We prepare the marinade: table vinegar, granulated sugar, rock salt and sunflower oil are heated to a boil in an enamel bowl.

We put ½ part of the peppers in the boiled marinade and cook for seven minutes, then we take out and boil the second part.

The remaining ingredients are finely chopped, put to the peppers and pour the marinade. Place in the refrigerator to infuse for twenty-four hours.

After the allotted time, drain the marinade, lay out the fruits in prepared jars. The filling is brought to a boil and again poured into the peppers. We roll up the containers with tin lids.

The jars are turned over and cooled. Then take them to storage in a cool basement.

Hot pepper for the winter with honey

This appetizer has an interesting floral aftertaste, and despite the pungent taste of the fruit, it is very pleasant, and when paired with meat, you understand that this is the perfect combination of ingredients.

Composition of products:

• Burning fruits - 5000 grams;
• Bee honey - 1 glass;
• Table vinegar - 6% 1000 grams;
• Refined butter - 1.5 cups;
• Rock salt - 1 tablespoon;
• Garlic - 15 cloves;
• Various spices are optional.

Let's start cooking:

We wash the sharp fruits and put them in sterilized jars. We prepare the filling from table vinegar, refined vinegar and rock salt.

We put bee honey in the proportion of two tablespoons to one glass of vinegar.

Although if you are sweet or vice versa lacking sweetness, you can adjust to your taste.

We close the jars with plastic lids and transfer them for long-term storage in a cool cellar.

Pickled hot peppers for the winter you will lick your fingers

No vegetable season is complete without a few jars of this particular snack. It is good not only for meat, but also just for vegetable dishes.

What you need for cooking:

• Sharp fruits - 0.7 kilograms;
• Garlic - 16 cloves;
• Black pepper - 10 fruits;
• Fragrant - 10 pieces;
• Wine vinegar - 250 grams;
• Drinking water - 1000 grams;
• Rock salt - 35 grams;
• Sugar - 35 grams;
• Greens - 0.5 bunch;
• Coriander - 50 grams.

Let's get started:

We sort through the sharp fruits and throw them away with any visible damage or changes in the peel.

We prick each pod with a wooden stick at the base.

We put them in a large saucepan, fill it with water and put it on medium heat until it boils.

Cook the fruits on a low-medium fire for about three minutes, cover with a lid and leave aside for fifteen minutes.

Separately, cook the marinade:

We heat water on fire, pour rock salt, granulated sugar, garlic, chopped herbs and spices into it. Add table vinegar, cook for three minutes and remove from heat. Let it stand for fifteen minutes.

At the bottom of each container we put the prepared greens, garlic from the marinade, pods, greens and spices again on top and pour the brine to the top.

We roll up with tin lids and cover with a warm jacket or bedspread. Then transfer to a cool place for storage.

Preserving Hot Peppers

Sometimes I don’t roll whole fruits in large containers, but cut them into beautiful rings and close them like that. Very beautiful and can be rolled up in very small jars.

Composition of ingredients:

• Sharp pods - 2000 grams;
• Drinking water - 1000 grams;
• Sugar - 50 grams;
• Salt - 50 grams;
• Refined butter - 200 grams;
• Table vinegar - 100 grams;
• Various spices - 1 tablespoon;
• Chopped greens - 100 grams.

Let's start cooking:

We put all the ingredients in boiling water except table vinegar and refined oil, as well as chopped pods. We cook everything for five minutes.

Pour the marinade through a colander into another saucepan. Divide the pepper into clean jars.

Pour the remaining ingredients into the marinade and bring to a boil again.

Pour the fruits with boiling water and roll up the containers with boiling water. Cool jars upside down. And then we transfer to a cool basement.

Video: Hot pepper for the winter

Very tasty, spicy appetizer of bitter pepper for the winter. Easy to prepare, at the same time, it gives an amazing taste, mild spiciness and good mood. Get ready, you won't regret it.

That's all. All these recipes are very interesting and not likely tasty in the long run. Try it and I'm sure you will definitely not remain indifferent.

And if you also take into account the fact that such an appetizer is very useful for our body, then you should definitely prepare these dishes for the future for your family. And of course, write your recipes for harvesting hot peppers in the comments of the article, I will be happy to try them too. Until we meet again friends.