How to pickle hot peppers whole. Red pepper and jalapeno adjika with tomatoes

Classic recipe

The most commonly used classic recipe for pickling capsicum. It only takes a few ingredients to make it. Their list looks like this:
- capsicum - 1 kg;
- wine vinegar - 150 ml;
- salt - 150 g.

Only young pods of red and green peppers are suitable for pickling. They must be sorted out. All damaged vegetables and those that have rot are removed to the side. The rest of the pepper is placed in a container, filled with water and thoroughly washed in it. Then the liquid must be drained, and the pepper should be transferred to a deep bowl. After that, the vegetables are completely filled with a 5% salt solution. From above it is required to press them with oppression. Then the pepper is left for 6 days in a cool place. After this time, it is required to drain the brine, pour the vegetables with wine vinegar, arrange them in sterile jars and roll up the roofs.

Spicy Recipe

To prepare pickled capsicum using this method, you need the following ingredients:
- table vinegar - 100 ml;
- sugar - 1 teaspoon;
- black peppercorns - 6 pcs;
- water - 500 ml;
- salt - 40 g;

Take a capsicum, sort it and rinse it. Cut off the stem and carefully remove the seeds. Then, using a sharp knife, pierce each vegetable in several places. This will allow it to better soak in the marinade. Sterilize jars and lids. Divide the capsicum into prepared bowls. Take boiled water, add sugar and salt to it. Mix the ingredients thoroughly. Then pour the required amount of table vinegar into the brine and add peppercorns. Then mix everything again. Pour the finished marinade into jars and roll them up. At the same time, keep in mind that in the future, the green pods will acquire a yellow tint. This is quite normal, so do not think that the blanks are gone.

Pickled capsicum "Caucasian"

This recipe for making capsicum peppers delights so many. It needs the following:
- sugar - 2 tbsp. spoons;
- parsley - 1 bunch;
- vegetable oil - 300 ml;
- salt - 10 g;
- water - 70 ml;
- spices - 3 teaspoons;
- vinegar (70%) - 5 ml.

Wash the peppers and remove the stalks. Pour oil into a deep frying pan and heat up. Add peppercorns, salt, sugar to it and mix everything thoroughly. Lower the heat and simmer everything for 5-7 minutes. Then add spices, coarsely chopped parsley, mix everything and keep on fire for another 10 minutes.

Sterilize jars and lids. Arrange the pepper with parsley and spices in containers. Take boiled water and dilute vinegar in it. Pour the marinade into jars, and then roll up the peppers.

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  Pickled hot pepper rings

  This recipe is for spicy lovers. Pickled hot peppers, cut into rings. This method of pickling hot peppers is very convenient, since then you can take out pepper rings in portions if necessary.

  Such peppers can be used on pizza, added to meat dishes, or made into sandwiches. Cooking pickled peppers is very simple, I think that this pepper recipe is suitable for everyone, and even novice cooks can easily pickle it.

  From one kilogram of hot pepper, three 250 gram jars of pickled peppers are obtained for the winter.

  Ingredients

  • Hot pepper - 1 kg.
  • Wine vinegar - 2 tbsp.
  • Water - 2 tbsp.
  • Garlic - 3 tooth.
  • Salt - 3 tsp.

  Cooking

  Pour water into a saucepan and sterilize the jars in it. Pour enough water to cover the jars. When the water begins to boil, the pan can be removed from the heat.

  Now let's get to the marinade. Mix 2 cups of water and 3 cups of wine vinegar, add garlic, salt and bring to a boil.

  To better give the garlic its flavor to the marinade, you can lightly crush it with a knife blade.

  Cut off the stems from the peppers and cut into rings about 1 cm wide.

  Hot pepper can easily burn the skin. To prevent this from happening, when cutting, you can wear rubber gloves.

  Arrange pepper rings in jars, pour hot marinade over and close with lids.

  Pickled hot peppers can be stored all winter, maybe even longer, in winter I eat them all.

  I calmly eat it straight from the jar, hot pepper loses some of its sharpness due to vinegar and becomes not very sharp.

  Pickled hot peppers

  Pickled hot peppers - the preparation is not that much necessary. But if you like to have a spicy first course, this recipe is for you. Cooking hot peppers marinated for the winter in jars is not difficult at all. The result will surprise and delight: the preparation is not only spicy and original, but also beautiful. A jar of peppers in a marinade can be used as a decor for the kitchen - as long as you do not open it and eat the contents.

  Well, let's try to cook? From the products you will need red chili peppers, garlic (where without it), the most common table vinegar, rock salt, mustard seeds, allspice and black peppercorns, bay leaf and water.

  Ingredients for 1 half liter jar

  • 300 grams of red hot pepper pods;
  • 3 cloves;
  • 7 peas of allspice;
  • 2 cm horseradish root of medium thickness;
  • 1 cherry leaf;
  • a pinch of dill seeds;
  • 2 medium sized cloves of garlic.

  Pouring-marinade for 1 liter of water

  • 4 tablespoons of salt without top;
  • 2 tablespoons of sugar;
  • for each half-liter jar - 1 teaspoon of 9% vinegar.

  Cooking

  First you need to prepare jars in which we will lay out the workpiece. Small jars are suitable, for 500 or 300 ml, you can have an unusual shape, it will be more beautiful. The jars must be thoroughly rinsed, then sterilized over steam or in the oven, or you can use the microwave. Then you need to rinse hot peppers. Do not cut and clean it - we will marinate it along with the seeds. But peel the garlic cloves from the husk and cut them into thin petals.

  Prepare spices. Wash cherry leaves. Peel the horseradish root, wash it, be sure to cut out all the dark dots, dents, places with damage. Cut the root into small pieces. On a large flat plate or dish, arrange all the spices and herbs in piles - it will be convenient to take them when filling jars. Fill one jar with peppers and fill with water. When all the jars are filled, all that remains is to make a simple calculation (multiply the volume of liquid that fits in one jar by the number of jars).

  Now start filling the jars. At the bottom of each jar, put a clove, peppercorns, horseradish root, cherry leaf, dill and dill seeds. Lay peppers on top. Install them vertically, trying to fill as much space as possible. Lay the peppers up to the shoulders of the jar, not higher. The marinade shrinks as it cools, so if peppers are stacked all the way to the top, they will protrude from the marinade during storage and may deteriorate.

  We prepare the marinade: boil the required amount of water (we count it), add about 1 cup, taking into account the evaporation of the liquid during boiling. Add salt and sugar (we also calculate the amount), bring to a boil. Stir to dissolve all the salt crystals, remove the foam. Pour peppers with boiling marinade and cover with prepared lids.

  After 10-15 minutes, when the jars can already be taken with your hands, pour the marinade into the pan. Cover the jars with lids. Bring the marinade to a boil, pour the boiling marinade over the jars of pepper again. Wrap again, only for 5 minutes. Pour the marinade back into the saucepan and return to the heat. Bring to a boil.

  Pour vinegar directly into jars, pour boiling marinade over. Immediately seal tightly with lids - roll up or screw. Check the tightness of the closure: if a drop of liquid does not hang from under the lid when the jar is tilted, it means that it is closed well. Turn closed jars of pickled hot peppers upside down and wrap them in a warm blanket. Leave for 10-12 hours, until almost completely cooled. Cooled jars can be stored at room temperature - in a dark place, away from heat sources.

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. The characteristic hotness is reduced by adding vegetable oil to the marinade. Spices, spices, other vegetables allow you to get products with a variety of tastes.

How to pickle hot peppers

There are many recipes that allow you to make a product with different organoleptic properties. It is easiest to prepare for the winter by pickling in a hot or cold way. The pods are used fresh or fresh frozen, whole or cut into pieces, circles, straws. Red pepper contains more capsaicin than green pepper, which should be considered when choosing the main raw material. Preliminary preparation of the main component consists in inspection, removal of damaged and rotten specimens, soaking for 5-10 minutes, rinsing under running cold water and drying.

It is important to choose and prepare the rest of the ingredients for making pickled hot peppers for the winter. Salt should be coarse, rock, if desired, you can add sea. Do not use iodized. Vinegar is suitable for table, wine, apple with a concentration of 9%. Honey - natural, fresh or dried herbs. Dill is recommended to be added in the form of umbrellas. Horseradish - leaves or roots. Some recipes call for unpeeled garlic so as not to make the taste spicier.

Jars and lids must first be sterilized. Before pouring marinade into a glass container, it is recommended to warm it up a little so that it does not burst. Lay the vegetables on their hangers so that after the solution cools down and the volume decreases, the pods do not remain without liquid. After seaming, it is not necessary to treat with hot steam. Do not use plastic lids for hot peppers.

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

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

To make pickled hot peppers in a cold way, more vinegar is required. Accordingly, the dosage of salt and sugar increases. Vegetables, spices, spices are laid according to traditional recipes of the hot method. The shelf life of the resulting product is less.

The easiest recipe

Ingredients:

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

Wash vegetables, drain excess liquid, dry with a cotton napkin. Boil water with sugar and salt. Put flavoring 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, add to the hot pepper again. Repeat the operation 3-4 times. Before the last filling of the jars, pour in the vinegar. Roll up, wrap until completely cool.

Sterilization of bottles of pickled hot peppers is not necessary, since the solution contains preservative components, the treatment with boiling water was carried out several times, and there is a large amount of capsaicin in the pods themselves. Also, this operation helps to reduce bitterness.

Bitter pods in oil marinade

Ingredients:

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

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

Fiery appetizer "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 liters.

Wash and dry vegetables. Fruits can be used whole or chopped. Transfer to a saucepan, pour boiling water, leave under a closed lid for 5 minutes, drain the liquid part. Add oil, vinegar, sugar and salt to the water, boil for 4-6 minutes. Put dill, a few cloves of garlic on the bottom of the sterilized cylinders, fill the rest of the volume with pepper, pour the marinade. Roll up the prepared jars with lids, cool, transfer to the cellar. Using this method, you can pickle a spicy vegetable for meat, fish dishes or for snacks, adding 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 liters.

Rinse the pods under cold water, leave to dry. Under the stalk, make a through incision 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, tightly pressing against each other.

Boil water, pour vegetables, stand for 10-15 minutes. Pour the liquid into a saucepan, add salt, sugar, boil. Introduce vinegar, pour pepper with the resulting marinade. Sterilize the cylinders, roll up the lids, wrap them in a warm blanket until they cool completely, 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, fresh herbs, bay leaves, unpeeled garlic cloves, and cloves should be added to jars of pepper. It is permissible to replace some of the sharp pods with sweet ones, as a result you will get a less spicy 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 spices to taste - bay leaf, dill, parsley, mustard seeds.

The recipe and technology are similar to the previous one, the workpiece is obtained faster, but it is stored less. It is recommended to pour vegetables with boiling water for 20 minutes. It is imperative to sterilize empty cylinders to prevent the ingress of pathogenic microorganisms into the finished dish.

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

in Georgian

Components:

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

Before pickling, wash hot peppers, pierce or cut at the stalk. Add salt, sugar, lavrushka, vinegar and vegetable oil to the water, bring the resulting solution to a boil. Put the pods, cook for 6-8 minutes, stirring constantly. Set vegetables aside to drain in a colander.

Pour chopped dill, cilantro and parsley, chopped garlic into the marinade, boil again. Transfer the pepper to a large bowl, pour over the spicy solution, set oppression on top. Remove the blank for a day in the refrigerator. After decomposing into jars, close with lids, transfer to storage in a dark, cool room.

in Armenian

Products:

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

Wash the pods, dry. Leave the ponytails and stalks at this stage in order to properly marinate hot peppers in Armenian style. Boil the vegetable for 2-3 minutes in boiling water, immediately pour cold water. From the temperature difference, the skin can be easily removed. Boil the marinade solution from water, vinegar, oil, sugar and salt. In small portions (in 1 layer), lower the prepared pods, cook for 1-2 minutes. and take out. Put the finished product in sterilized jars with chopped garlic at the bottom. Pour the ingredients with a solution, roll up the lids, store until cool under a blanket, then transfer to the basement.

With honey

Ingredients:

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

Prepare the fruits, pour approximately 2.5 tbsp on the bottom of the sterilized jars. l. honey, fill with pods. Divide vinegar into containers. Roll up, turn over for 30 minutes. bottom up. Remove for winter storage. According to some recipes for the preparation of pickled hot peppers, it is required to pre-cook the marinade. From 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.

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

With squash and chili

Products:

• Bulgarian 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 in half, put in layers in cylinders. Finely chop the chili, mix with seasonings and herbs, add water, cook for 30 minutes. Fill glass containers with a ready-made solution, roll up, sterilize, cool, put away for storage for the winter. According to the recipe, blanks of hot pepper are obtained, suitable for rice dishes.

Hot pepper without vinegar

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

How to pickle hot peppers

The preparation of a spicy snack, stored for a long time, is also carried out with the help of salting. The selection and preparation of components is carried out similarly to pickling. The containers must be clean so that third-party microflora is not added. Crockery material - glass or enamel coating.

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

cold way

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

hot way

Before salting, prepare a bitter vegetable, make punctures or cuts about 2 cm long, put in an enamel pan. Boil the brine, pour over the pepper, press down with oppression. 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, arrange in jars, pour a hot portion of the new solution, roll up the lids. Peppers salted in this way are less sharp, suitable for various dishes.

Almost every good housewife makes preparations for the winter. In the ripening season of vegetables, you really want to keep the colors of summer on your table and in the cold winter season. Now you can buy any pickles in the store, but they will not have the main ingredients - love and care, without which no homemade dish can do.

One of the types of pickled blanks is hot capsicum. It will be discussed in this article.

Why Harvest Hot Peppers

The benefits of this spicy vegetable include a rich content of carbohydrates, proteins and fats. These are one of the main components of the human body and the need for them always exists. In addition, thanks to this vegetable, vision improves, circulation and reduces the likelihood of nervous breakdowns. Due to the sharpness of taste, this indispensable product dulls pain.

In addition to the health benefits, this vegetable is a pleasure for lovers of spicy food with its taste alone.

All these useful components of a savory product are not available to people with stomach problems. Acute in diseases such as gastritis, pancreatitis, is contraindicated. This is his only downside.

Having dealt with the reasons for harvesting vegetables for the winter, let's move on to the main topic - pickled hot peppers, recipes for its preparation.

Safety

Before starting work, do not forget about protection. Hot peppers can be very irritating to the skin with prolonged contact. And if there are even small and imperceptible abrasions or cuts on the hands, the pain will be very strong, and even if the traces of the burning product are thoroughly washed off, the sensations will remain for a long time. The components of this vegetable will remain inside the wounds, and it will not work to wash the microcracks with soapy water.

Plus, this vegetable with its aroma can annoy respiratory tract, causing sneezing or even burning the nose and throat. To avoid unpleasant consequences, it is better to stock up on a medical face mask and a pair of gloves.

The easiest hot pepper recipe for the winter

To create this dish you will need the following products:

• hot capsicum - 1 kg;
• salt - 1.5 tbsp. l.;
• sugar - 1.5 tbsp. l.;
• vinegar 9% - 3 tbsp. l.;
• hot water - 1.5 liters.

The vegetable should be tightly packed in a prepared jar and pour boiling water. When the workpiece has cooled enough to be handled, drain the liquid into the pan. Add salt and sugar there. Boil and remove from fire. Without waiting for the liquid preparation to cool down, pour in the vinegar. Pour marinade into jars with pepper. We close the finished dish with a lid, this is always done when canning. Wrap a jar of canned hot peppers in a towel or other similar cloth and leave in this form for a day, turning the lid down. After that, you can send the pickled dish to wait for the cold winter.

Pickled Hot Pepper Recipe Without Vinegar

If in the first version the preparation for winter is ready in a day, then the pickling process without vinegar will take 8 days. Long, but for opponents of the vinegar preservative, this recipe will be to your liking.

You will need the following products:

• hot vegetable - 1 kg;
• salt - 8 tbsp. l. (3 times);
• water - 1 liter (3 times).

Wash the vegetables, cut off the green tails and put in a convenient large bowl. Boil water with salt and send hot to pepper. Press the workpiece with any suitable load and wrap it with a towel and leave for 3 days. After exposure, the solution must be drained and the whole procedure repeated. Only this time it will be infused for 5 days. Drain the brine again and distribute the vegetables in jars. Pour in exactly the same solution, but this time roll up the jars. Remove closed jars so as not to be tempted and open when winter comes.

Such simple recipes, which are presented above, can be diversified by any spices according to your taste and desire. Garlic, fresh and dried herbs, bay leaf, you can add peppercorns. A variety of additional ingredients will only spice up a spicy snack.

Recipe for pickled spicy snacks for the winter

For special connoisseurs of spicy snacks, this is just the perfect recipe. Peppers prepared according to this recipe are perfect as additive to garnishes, and will become a full-fledged dish on the table.

It is required to prepare the following products:

• hot pepper - 1 kg;
• seasonings (bay leaf, allspice, dried dill and garlic) - to taste;
• honey - 1 tbsp. l.;
• olive oil - 1 cup (200 ml);
• apple cider vinegar - 1 cup (200 ml).

Rinse capsicum, put dry vegetables in rows in a jar, pressing tightly. Each row is laid with prepared seasonings, namely garlic slices, dried herbs and sweet peas. After dense filling, fill the workpiece with a mixture of vinegar, oil and honey. Close the finished product with a lid, carefully wrap it with a warm towel and leave it like that. in warmth for 3 weeks. After the time has passed, remove the finished snack in the refrigerator or other cold place. The most difficult thing left is not to touch the spicy vegetable until winter!

Hot pepper recipe. Tomato snack for the winter

A vegetable appetizer will be a wonderful decoration for any table and will suit any dish. Good alternative to the famous adjika. An excellent combination of hot pepper with tomato is distinguished not only by its amazing taste, but also by its attractive appearance.

You need to prepare the following ingredients:

• hot peppers - 1.5 kg;
• fresh tomatoes - 3 kg;
• vegetable oil - 1 cup (200 ml);
• sugar - 1 cup (200 ml);
• garlic - 15–20 cloves;
• vinegar 75% (essence) - 1 tsp;
• parsley - 100 gr;
• salt - 1 tbsp. l.

Rinse the tomatoes and pass through a meat grinder or blender.

Wash the peppers and cut into pieces large parts without removing the seeds. Pour into sterilized jars and set aside.

Pour the tomato into a saucepan and put on fire until it boils. As soon as the first bubbles appear, add sugar, butter and salt. Leave for another 15 minutes over medium heat.

At this time, chop the herbs and garlic. As soon as the liquid has changed its color, add prepared foods and vinegar essence. Remove the finished marinade from the stove and pour into the prepared hot vegetable. Close the jars and leave at room temperature until completely cool.

Store prepared snacks in cool place before winter.

English hot pepper recipe

Here is another way to pickle a vegetable for the winter. The English recipe is distinguished by adding to the marinade malt vinegar. It is prepared on the basis of barley grains. The British make three types of this vinegar: light, dark and transparent. The latter type is needed in this recipe because of its ability to preserve the natural color of the pickled product.

Prepare these foods:

• hot pepper - 40 pcs.;
• brown sugar - 100 gr;
• black peppercorns - 15 pcs.;
• allspice peas - 15 pcs.;
• bay leaf - 2 pcs.;
• thyme - 4 sprigs;
• malt vinegar - 300 ml;
• red onion - 2 pcs.;
• sweet pepper (red, yellow, green) - 2 pcs.

Wash and dry vegetables first. Bitter vegetable cut into rings ( do not remove seeds). Chop the peeled onion into thin half rings, and sweet pepper into strips. Mix all the ingredients and put into jars.

Pour vinegar into a saucepan, add all other ingredients to it and boil. Pour the hot marinade into prepared containers and cork the jars. After cooling, English hot peppers are ready to wait for winter.

If the product is needed for permanent home use, then the marinade after boiling should be cooled and poured into the vegetable mixture. The dish will be ready to eat the very next day.

Roasted Hot Pepper Recipe

Another type of snack comes from Georgia. A piquant vegetable will delight thrill-seekers in the cold winter, warming and raising immunity.

You need the following products:

Peel and wash vegetables. Pierce the pepper with a knife along the entire length in several places.

Pour plenty of oil into a hot frying pan and put a burning vegetable. If the pan is small, divide the cooking into several times. You need to fry the vegetable on both sides until light golden brown, then cover with a lid and put out within minutes. Transfer the finished product to a convenient dish and set aside.

Add honey and sugar to the remaining butter. Chop the garlic and greens and send there too. Stir the mixture thoroughly and leave to cool completely. Add vinegar.

Divide the pepper into jars, tamping well. Pour cold marinade. If it turned out to be less than the required amount, then you should distribute it evenly and add a little cold boiled water.

Leave the finished dish in the refrigerator for a day, then roll up and put away for storage.

Korean Hot Pepper Seasoning Recipe

Koreans are famous for their love of spicy food. This burning taste in their cuisine is present in everything from vegetables to fish. The main secret of the piquancy of Asian dishes lies in the seasoning, the recipe of which is presented below.

We need the following products:

For better cleaning, it is better to soak the garlic first in cold water and leave it to soak overnight.

Wash vegetables. Cut the bell pepper and remove the seeds and white veins. Remove the stalk from the hot pepper and cut into several pieces for convenience. Seeds can be removed if desired. Peel the garlic.

Skip it all through meat grinder by alternating ingredients. This way they mix together. Season generously with salt and mix. Leave it like this for an hour.

Arrange the finished seasoning in jars, roll up and send for storage.

Such a seasoning is stored for several years and does not lose its qualities, even if it stays for several winters in a row.

Great for any dish not only Korean cuisine, but also any other.

Above are recipes whose main ingredient is the spiciest vegetable. But this type of pepper is even more common as a spicy addition to various types of marinade. So, for example, it is added to adjika, when preserving a sweet fellow, green tomatoes.

In addition to preservation, hot pepper dried, which also contributes to the preservation for the winter and ease of use at home.

The variety of uses for hot peppers in cooking is vast, but nothing compares to a homemade pickled vegetable, opened from your own stocks in the cold of winter. It's delicious, healthy, and brings back memories of hot harvest days.

It can be noted that if you suddenly want to try pickled hot peppers for the winter, the recipes above are perfect for you.

We all close sweet peppers for future use in different forms. But today I will tell you how to prepare pickled hot peppers for the winter.

"Spark" of tomato, garlic and hot pepper for the winter

First, I will share a recipe for an appetizer for the winter “Spark” of tomato, garlic and hot pepper, which is suitable for meat dishes, potatoes and just a snack.

Necessary products for cooking:

• 3 kilograms of tomatoes;
• 150 grams of hot pepper;
• A kilogram of sweet pepper;
• 7 heads of garlic;
• One third of a glass of vinegar;
• a tablespoon of sugar;
• A glass of salt.

How we do:

1. We twist the washed, peeled vegetables.
2. Put the rest of the ingredients into the vegetable mass.
3. Mix well, leave to separate the liquid for ten hours.
4. Drain off the liquid that has collected on the surface.
5. We lay out the remaining mixture in jars, close it, store the snack "Spark" in the basement or in the refrigerator.

"Spark" with walnuts

Prepare:

• A kilogram of tomatoes;
• 20 pieces of walnuts;
• 2 pieces of hot pepper;
• Half a kilogram of bell pepper;
• Large horseradish root;
• 300 grams of garlic;
• 50 grams of parsley;
• 70 grams of dill;
• A third of a glass of vinegar;
• A third of a glass of vegetable oil;
• Half a dessert spoon of salt;
• Half a glass of sugar.

Preparing a snack:

1. We twist the prepared vegetables, herbs, nuts.
2. Salt, add sugar, oil, vinegar. Stir the spicy snack until smooth.
3. Arrange in small glass jars, put in the refrigerator.

Note: To reduce the spiciness, the sauce can be served mixed with sour cream.

How to pickle hot peppers for the winter: a simple recipe

A really simple recipe for pickling hot peppers for the future.

• A kilogram of hot pepper;
• Liter of water;
• A glass of sugar;
• A glass of salt;
• An incomplete glass of vinegar.

Let's start cooking:

1. We wash the pods, let dry. Pack tightly into sterile jars. We will cook without sterilization, but with double filling.
2. Pour boiling water over fruits. Let it stand for 15 minutes, pour out the water.
3. Secondly, pour the marinade made from water with salt, sugar and vinegar.
4. We twist the lids, let cool, take out for storage.

Peppers in a spicy marinade

We will need:

• 350 grams of hot pepper;
• A glass of apple cider vinegar;
• head of garlic;
• 3 sprigs of dill;
• 3 sprigs of cilantro;
• Sprig of mint;
• 500 milliliters of water;
• Dessert spoon of salt;
• 1.5 tablespoons of coriander beans;
• A third of a glass of sugar;
• Laurel leaf;
• 2 cloves;
• A mixture of peppers.

We pierce the washed capsicum in the region of the stalk.

1. We rinse the greens, peel the garlic.
2. Bitter pods are placed in a container, pour boiling water, cover with a lid, stand for 5 minutes. Pour out the liquid, pour in new boiling water again. We repeat 5 times.
3. Of all the products provided for in the recipe, we prepare the marinade by boiling it for 3 minutes. Vinegar is added at the end of cooking. Set aside, cover with a lid, let stand.
4. We spread the fruits in a sterilized jar, fill them with marinade with spices to the edge of the neck, twist. Wrap up for a day.

We transfer the cooled preservation to the cellar.

Hot pepper for the winter in Armenian

I’ll tell you how to pickle hot capsicum for the winter in an unusual way in Armenian.

• 2 kilograms of hot pepper;
• 4 heads of garlic;
• 70 grams of salt;
• A large bunch of parsley;
• 250 milliliters of vegetable oil;
• One and a half cups of apple cider vinegar.

How to cook:

1. Wash the fruits, make longitudinal cuts, remove the seeds.
2. Chop garlic and parsley, mix with salt.
3. Put the pods in a bowl, sprinkling with the prepared mixture. Leave with the lid closed for a day.
4. Mix oil with vinegar. Fry infused fruits on this mixture.
5. We transfer them to dry, sterile jars, cover with lids, sterilize for twenty minutes, roll up.

After air cooling, we take it out to the cellar.

Whole hot pepper pickled for the winter in jars

I propose to cook pickled hot peppers for the winter according to two recipes. One of them with butter and the other with honey.

With butter

For the first recipe we need:

• A kilogram of hot pepper;
• A glass of vinegar;
• 2 glasses of vegetable oil;
• Medium head of garlic;
• Table bed of salt with a slide;
• Half a glass of sugar;
• 4 small bay leaves;
• 14 peppercorns.

My pods, cut off the tails. We clean the garlic, divide into teeth.

1. Bring to a boil a liter of water with sugar, salt, spices, oil, garlic, vinegar. We cover with a lid.
2. In a boiling marinade, lay out the fruits in two stages, blanch for 5 minutes.
3. We sterilize two liter jars in the usual way. We lay out seasonings from the marinade in each, place the pods tightly, pour boiling filling, roll up.
4. Cover with a thick blanket, let cool.

We take out the workpiece for storage in a cool place.

Pickled peppers with honey

Let's take a liter jar:

• Hot peppers;
• 60 grams of honey;
• 30 grams of salt;
• A glass of apple cider vinegar.

We chop the washed fruits at the stalk, put them tightly in a jar, pour the marinade. To prepare it, carefully mix the vinegar with salt and honey.

We close the appetizer with a nylon lid, store it in the refrigerator or basement.

How to pickle bitter pepper for the winter in a cold way

Now I will tell you how to close hot pepper for the winter in a cold way.

Have to take:

• A kilogram of hot pepper;
• Large bunch of dill;
• 100 grams of garlic;
• A bunch of parsley;
• 50 grams of salt;
• Liter of water.

How to prepare:

1. In sterilized jars we place greens, garlic, washed hot peppers.
2. Pour a liter of water into an enameled container, add salt. Let it boil, boil for a few minutes.
3. Remove the filling from the stove and cool.
4. Pour the cooled brine into a glass container with vegetables.
5. We close the workpiece with a nylon lid.

We send for storage in the refrigerator.

Hot pepper for the winter "Vkusnyatina": my recipe

When making vegetable preparations for the winter, I always close several jars of hot peppers whole. This pepper goes well with meat and vegetable dishes.

We will need the following ingredients:

• 700 grams of hot pepper;
• 2 large heads of garlic;
• 10 black peppercorns;
• 10 peas of allspice;
• A glass of wine vinegar;
• Liter of water;
• a tablespoon of salt;
• a tablespoon of sugar;
• A few sprigs of parsley and basil;
• 2 dessert spoons of ground coriander.

How to pickle:

1. Since we will close the pepper entirely, we need to carefully select the fruits. They should be well matured, without damage and stains.
2. We pierce the selected washed vegetables with a toothpick near the tail. Put in a container for cooking. Pour in water, bring to a boil.
3. Boil for three minutes, not letting it boil too much. Remove the saucepan from the stove, cover it with a lid. Fruits should be in hot water for fifteen minutes.
4. To prepare the filling, pour water into the dishes, add salt, sugar, whole cloves of garlic, herbs, spices. Bring to a boil.
5. Pour in the vinegar, cook for three minutes over high heat. We remove the brine from the heat, insist with the lid closed for ten minutes.
6. At the bottom of the prepared jars we put greens, garlic from the infused brine. Place the strings carefully. Put herbs and spices on top. Pour in the marinade.
7. Seal hermetically. Leave it warm for a day.

Then we put it in storage.

Spicy appetizer for the winter from tomato and chili peppers: recipe

This appetizer of tomato and chili peppers is quite spicy, while very tasty and fragrant. Since this is a simple recipe, even a novice hostess can cook it.

We take the following products:

• 2 kilograms of tomatoes;
• 500 grams of chili pepper;
• 4 large heads of garlic;
• Three quarters of a glass of sugar;
• A glass of salt;
• A quarter cup of vegetable oil;
• 70 milliliters of vinegar;
• A bunch of dill.

How to close:

1. Cut the washed tomatoes into several pieces and twist.
2. We clean the peppers from seeds, remove the stalk, cut into large rings. We cut greens finely.
3. Place the twisted tomatoes in an enameled container, add vegetable oil, sugar and salt.
4. Bring the sauce to a boil over medium heat, then add the vegetables. We cook a snack on low heat for twenty minutes. At the end of cooking, put greens, chopped garlic, vinegar.
5. After preparation, the workpiece is laid out in jars, hermetically corked. Wrap with a blanket and leave to cool until morning. We store in the cellar.

I advise you to pay attention to the video recipe for cooking hot peppers for the winter.

This snack has a low calorie content - only 27 kcal per 100 g. It contains 4.7 g of carbohydrates. Fats and proteins are the same amount - 0.9 g each. Many believe that spicy food is harmful. Yes, there is some truth in this. For people with gastrointestinal problems, such food is really contraindicated.

The rest is even useful in moderation. For example, this product is high in sodium. Namely, this element is responsible for the water-salt balance in the body. In addition, hot pepper contains a lot of beta-carotene, which is converted in the body into a miracle element with antioxidant, anti-atherosclerotic, oncoprotective and regenerating functions. Also, hot pepper contains copper, iron and other valuable substances.

How to pickle hot peppers in oil for the winter

This appetizer came from Bulgarian cuisine. It's called "Chushlet Farts," which literally translates to "cracked little peppers." For its preparation, I advise you to use hot pepper of the "shipka" variety. However, if this is not the case, you can try to do it with another one. Only then be sure to write how you did it.

The recipe for this appetizer is:

• a kilo of hot pepper;
• 120 ml of refined vegetable oil;
• 4 tbsp. spoons of sugar;
• 2 tbsp. spoons of salt;
• 1 carrot;
• 400 ml of vinegar 6%;
• 6-8 garlic cloves;
• parsley + dill (greens).

We wash the pepper and let it dry on a towel. Meanwhile, mix vinegar with salt, oil and sugar. Leave this mixture for 5-7 minutes so that everything is completely dissolved.

Chop the washed greens, and leave the garlic in whole slices. Cut the peeled carrots into rings.

After that, you need to fry the pepper in a dry frying pan until a slight blackening appears on the sides. During such a heat treatment, the fruits begin to crackle (that's where the name of the dish came from). I advise you to fry such a volume in several batches - this way everything will be fried evenly.

Place hot peppers in sterilized half-liter jars. Try to stuff more densely, sprinkling with garlic, carrots and herbs. Pour the marinade on top, cover the jars with metal lids, sterilize for about 15 minutes and cork. Well, then the classic of the genre - turn the dishes upside down and wrap them up. And when the workpiece has cooled, move it to the closet.

A simple way without sterilization - cooking with honey

This cooking option is really incredibly simple. Try making one jar and you will fall in love with this recipe.

You will need a hot pepper (according to the quantity, be guided by how much will fit in a liter jar). You also need to prepare 2 tbsp. spoons of honey (it can be replaced with 4 tablespoons of sugar). And stock up on a glass of 9% vinegar.

We wash the peppers, dry them with a kitchen paper towel and put them tightly in a sterile liter jar. We heat the vinegar to a comfortable temperature and mix it with honey or sugar. Pour this marinade over the vegetables. Cover the jar with a lid and store in a cool place. After a couple of months of marinating, you can get a snack and take a sample.

A step-by-step recipe for bitter pepper with honey is described in detail in this video.

Pickling onions with chili peppers for the winter

This yummy can be added to salads, pizzas, first meals, put on sandwiches. Or you can serve it as an appetizer. This is such a versatile dish. For one half-liter jar you will need:

• 2 pcs. red large onion;
• 2 peppers (not very hot variety);
• 200 ml of 6% wine vinegar;
• 1 teaspoon coriander seeds;
• 1 st. a spoonful of salt;
• 120 ml of water;
• 3 art. spoons of sugar.

Cut the peeled onion into thin half rings. We wash the pepper, wipe it with a paper kitchen towel and cut into not very thin rings. Place the onion and pepper in a clean jar in layers.

We are preparing the marinade. To do this, mix water with sugar, vinegar and salt. Next, add coriander seeds here. Bring the mixture to a boil and pour over the vegetables. They must be completely covered. Therefore, if the marinade is not enough, add boiling water to the jar.

We cover the container with a capron lid. We cool the workpiece and send it to the cold for a couple of days. After, you can open the blank and taste.

By the way, the longer this snack is stored in the refrigerator, the tastier it turns out. And from experience I will say that onions are eaten much faster than peppers. If it ends in the bank, it can be reported.

Marinate hot peppers in vinegar in a cold way

This dish is spicy with a pleasant sourness. For it you will have to take:

• 400 g of pepper "Lamb's horn";
• 250 g sugar;
• 400 ml of 9% table vinegar.

The cooking process will take no more than 10 minutes. But the result will delight you all winter. First of all, we wash the hot capsicum, wipe it with a paper towel and cut off the tails. Poke a few holes along each pepper with a fork. We put the pepper in jars, the container must be sterile. Next, pour sugar into each bowl (the same amount). Sugar softens the hotness of the pepper and makes it more tender. Then add vinegar.

We cover the jars with metal self-tightening lids. We turn the jars over several times so that the sugar crystals dissolve and send the workpiece to the cold. After 2-3 months, hot peppers prepared according to this recipe can be put on the table. By then he will be marinated.

And in this video, a hot way to pickle for the winter with 70% vinegar essence. The option is very simple, next year I will try to cook a couple of cans like this.

Red pepper and jalapeno adjika with tomatoes

I’ll make it clear right away - do not peel hot peppers from seeds. All the hotness is concentrated right here. So why do this, do we initially add pepper for spiciness?

To prepare 6 liters of adjika, you will need the following set of products:

• 6 kg of red bell pepper;
• a large bunch of parsley;
• 500 g garlic;
• 1.7-2 kg of thick tomato puree (just twist the tomatoes and boil the gruel);
• 500 ml vegetable oil;
• 300 g jalapeno;
• salt + sugar (to taste).

Pass the peeled garlic through a meat grinder. Pour oil into a saucepan, add garlic gruel here, mix everything and leave for 15 minutes. In the meantime, wash the bell pepper and remove the seeds from it. And then we grind the fruits in a meat grinder.

We remove the tails from the jalapeno and also grind it into a pulp in a meat grinder. We send a pan with garlic-oil gruel to the stove. Cook the mixture for a couple of minutes over low heat. Then add chopped bell pepper and jalapeno here.

Mix everything thoroughly and cook over low heat for about an hour, stirring occasionally. Otherwise, adjika will burn to the pan. Next, chop the parsley with a knife and send it to the pan. Then we enrich the mixture with tomato puree and add spices to the composition - salt + sugar. Add little by little, stir, and take a sample immediately.

At the same time, adjust the sharpness of adjika - for this I advise you to use ground red pepper. During storage, the sharpness of adjika decreases. That is, when cooking, it should be a little sharper than you want.

Adjika in Armenian

This appetizer has a spicy taste. To prepare it, you will need:

• 2.5 kg of red sweet pepper;
• 600-700 g of tomato paste;
• 500 g of hot red pepper;
• 100 g garlic;
• 1 st. a spoonful of suneli hops;
• 1.5 st. spoons of salt;
• 1 st. a spoonful of coriander seeds;
• dried dill greens.

We wash the pepper (we remove the seeds from the Bulgarian one, and cut off the tails from the burning one) and pass it through a meat grinder. After we send the gruel to the stove and cook over low heat for about an hour. Do not forget to stir the contents of the pan from time to time.

Then we lay out the adjika in sterile jars and cork them with metal self-tightening lids. Then turn the dishes over, wrap the preservation and let it cool. Well, then move to the cellar.

Pickled green capsicum in Armenian style

This appetizer is prepared with a special hot pepper called tsitsak. It is thin and long, yellowish-greenish in color. Although it is spicy, it is not hot. A couple of things can be easily mixed with meat. The food recipe is:

• 3 kg of cicak pepper;
• a couple of heads of garlic;
• dill greens;
• a glass of salt;
• 5 liters of water.

Tsitsak should be left for a couple of days before cooking, spreading it in the kitchen or on the balcony. As a result, the fruits should wrinkle slightly, wither. After that, we wash the tsitsak, prick it with a fork in 2-3 places and send it to the pan. We wash the greens, chop coarsely with a knife and send them to a bowl with pepper. Also add the peeled garlic cloves.

We make a pickle. To do this, dissolve salt in cold water and pour peppers with this marinade. We cover the pan with a flat plate on top and put oppression. Leave the workpiece at room temperature for several days. It's hard to say how much tsitsak should be fermented. The time may take from 3 to 8 days. Still, there is a sure sign that will help you make sure the pepper is ready. This is the color of the fruit - they will turn yellow.

Next, throw the tsitsak with garlic and herbs into a colander. To remove excess liquid, I even advise you to squeeze the workpiece a little. Then transfer everything to clean jars. You need to pack it tighter to fit everything. In principle, you can then sterilize the jar for 15 minutes and roll it up.

There is another conservation option. It is necessary to boil a new brine (for 1 liter of water - 1/5 cup of salt) and pour hot marinade over tsitsak. After that, the preservation should be sterilized for about 10 minutes. And then it needs to be clogged, turn the dishes upside down and wrap. When the preservation has cooled, transfer it to the closet.

Additional Tricks

Before you start working with hot peppers, you need to take care of protection. This product is highly irritating to the skin upon prolonged contact with the skin. And if you have wounds on your hands, the pain will become unbearable. Therefore, work with this vegetable only with gloves. And one more thing - hot pepper esters can greatly irritate the respiratory tract. Sometimes they even provoke a burn of the throat. To avoid this, wear a medical mask before handling a stinging product.

You can pickle hot peppers of any variety and color. A very beautiful “traffic light” is obtained in a jar 🙂 Bulgarian sweet pepper, onion, etc. can be an excellent addition to a burning product. Don't be afraid to experiment - it's hard to mess something up here. By the way, recipes for pickling sweet bell peppers,. I have prepared several proven recipes for you.

If your pepper is too hot, you can reduce its ardor. To do this, soak in ice water for a day. Only during this time will it be necessary to drain the old water several times and fill in the new one.

Now I am calm, because you have become real experts in pickling hot peppers. You can even advise your girlfriends on how best to preserve. If you have your own signature recipes, share them in the comments. And to improve your culinary skills, subscribe to updates. I say goodbye to you: until we meet again, my dear friends!