How to pickle hot capsicum for the winter? Harvesting hot capsicum for the winter.

Foreword

Red pepper is simply necessary to spice up dishes. But how to prepare red pepper for the winter? Many lovers of this unique product also use it as spices, add it to tinctures, preserve it, and use it as a medicine. To preserve the taste of pepper and enjoy it in winter, you need to properly prepare the product..

Useful properties of pepper

Capsicum red pepper is a herbaceous plant, the fruit of which is a red multi-seeded berry. Red peppers vary in color, shape, size. Currently, many names of red pepper are used: sweet, hot, chilli hot, paprika, bitter, cayenne.

Red pepper has a strong aroma and taste. It is indispensable for preventive and therapeutic purposes:

• increases appetite, used for gastrointestinal diseases;
• participates in the process of metabolism, saturates the blood with useful components;
• normalizes the irregular menstrual cycle in women, improves the potency of men;
• helps fight premature aging of the body, improves blood circulation;
• It is used at the first signs of a cold, lumbar sciatica, arthritis, neuralgia, etc.

Not recommended for use in acute diseases of the stomach, intestines, liver, kidneys. Do not exceed the norm, do not eat pepper in large quantities: the substances contained in it can lead to complications. If you follow all the rules, then red pepper has a beneficial effect on the human body.

Preparing peppers for the winter

Peppers are used fresh (in pods) for pickles, vegetable dishes and soups. Ground pepper is added to salads, sauces, meat, broths. Currently, there are various options for harvesting for a long time.

How to make dry hot chili peppers? At home, it is very easy to preserve the taste of the pod product. Dry seasoning is suitable for any culinary masterpieces. The first method of preparation for storage is a conventional oven. Wear gloves for the entire process. Do not touch your face and mucous membranes with your hands: pepper has a strong irritant effect. The pods must be thoroughly washed, dried with a towel and cut into halves, remove the core and seeds. Line an oven tray with parchment paper or foil. The oven temperature should not exceed 45 and 50 ° C. Our goal is to dry (not bake).

Another way to dry for the winter is to naturally dry on a rope. The room must be warm, ventilated and dry. Wash the red product, wipe it with a napkin and fasten it to a thread. At the same time, our peppers should not affect each other.

The easiest and most convenient way is to dry on the sunny side of the window. We leave the washed pepper to dry on the windowsill for about 3 weeks, while not forgetting to turn it over. Red peppers can harm your children, so dry your peppers well off the floor.

The product "does not like" moisture, so it is best to store it in cloth or paper bags.

For lovers of bitter pepper in the form of a spice, the following method is suitable. Grind dried pods in a food processor or coffee grinder. Then we transfer the finished powder into a sealed dry package.

To obtain medium spicy ground red pepper, it is necessary to remove the seeds before grinding, then you will immediately feel the difference.

Remember that the product obtained during drying depends on the type of pepper you have chosen and its preparation. It is best to use fresh peppers. You will receive an exquisite ingredient for everyday use at home.

Pickled hot peppers can be made if you are tired of the usual pickles and tomatoes, you want to diversify your winter menu. If so, this recipe is for you. How do you like the idea of ​​​​pickled peppers for the winter? As a result, we get the original snack and the necessary prophylactic drug.

From the ingredients we need:

• 300 g pods of red hot pepper;
• 7-10 peas of allspice;
• 1 horseradish root or leaf;
• 1 sheet of currant or cherry;
• 1 dill umbrella;
• 3 cloves of garlic.

For marinade per 1 liter of water:

• 2 tablespoons of sugar;
• 4 tablespoons of salt;
• 2 teaspoons of 9% vinegar solution.

We prepare the peppers, wash, cut off the tails. Spices, if necessary, cut, for example, horseradish root. Thoroughly wash and sterilize the jar and lid. We put spices in a jar: garlic, cloves, dill, horseradish, pepper, cherry and currant leaves. Fill the jar with whole peppers on top. It is better to stack vertically to fill all the empty space in the jar, but not to the very neck. Prepare the marinade: boil the required amount of water, add salt, sugar, bring to a boil. Stir and pour the peppers with a solution, tightly close the prepared lids. We clean the blanks in a warm place and leave for 15-20 minutes. Then again drain the marinade from the jar, also bring to a boil and pour again, leave for 5 minutes. We repeat this procedure, add the required amount of vinegar to the jar and pour everything with boiling marinade. We close the workpiece tightly with a lid, turn the jars over and send them to a warm place for 10-13 hours until completely cooled.

When preserving, use only fresh products.

If the capsicum is damaged or spoiled, then the pickling effect will be completely different.

In our case, you can take red, green and hot peppers, the blanks will look more colorful and appetizing. In the future, for convenience, leave a small tip at the pepper - it can be easily taken and eaten. The best option for blanks is 0.5 and 1 liter jars. Do not forget: the appetizer will be quite spicy.

In recent years, such a blank as has become increasingly popular. There are no less ways and technologies for pickling spicy than sweet Bulgarian. They differ among themselves in the technology itself - with the help of sterilization and without sterilization, the composition of marinades, and additional ingredients that are used in the preservation process.

Therefore, it becomes obvious that spicy prepared according to a particular recipe will have a different taste and spiciness. The most frequently asked question among housewives who are going to pickle it for the winter is the question about pepper varieties. Are all varieties of hot peppers suitable for canning?

For harvesting for the winter by conservation, any variety is suitable. It can be both green and red peppers of different varieties, ranging from large and long pods to decorative room pepper "Spark". Marinated hot peppers for the winter, a step by step recipe the preparation of which I want to offer you, will be prepared in a sweet and sour marinade, without sterilization.

Ingredients for a half liter jar:

• Hot pepper - 200 gr.,
• Parsley - 2-3
• Black peppercorns - 3-4 pcs.,
• Garlic - 2-3 cloves
• Bay leaf - 1-2 pcs.,

For marinade:

• Water - 1 liter,
• Salt - 1 tbsp. spoons,
• Sugar - 2 tbsp. spoons,
• Vinegar - 3 tbsp. spoons.

Pickled hot peppers for the winter - a simple recipe

Wash hot peppers. Cut the stalks almost under the spine.

Wash the parsley and peel the garlic cloves.

Wash the jars thoroughly. Sterilize them. Leave the lids on for now. If for other conservation you can use nylon steaming lids, then hot pickled peppers for the winter are closed only with metal seaming or screw lids. At the bottom of clean jars, put peppercorns, garlic cloves, parsley sprigs, bay leaf.

Lay the hot pepper pods tightly in rows.

It remains to prepare the marinade and pour pepper over it, as well as sterilize the lids. Put the lids in a bowl or saucepan and cover with boiling water. Let lie down and steam for about 2 minutes. The marinade for strictly pepper will be classic - water, salt, sugar and vinegar. Add salt, sugar and vinegar alternately to boiling water.

Let the marinade simmer for 2-3 minutes. It is not recommended to boil it for more than five minutes, as the vinegar begins to lose its qualities. Pour hot peppers with hot marinade. Seal jars with prepared lids. Hot pepper marinated for the winter in vinegar ready. We turn the jars of pepper over, put them on the lids and wrap them warmly. Leave it until completely cooled. After the jars of pepper have cooled, we take out the pepper for further storage in a cold room.

Pickled hot peppers for the winter. Photo

I offer you a few more recipes for pickling hot peppers for the winter. Consider first the most popular recipe for pickled hot peppers for the winter in Armenian. This recipe is very similar to the recipe for pickled hot tsitsak pepper, which is served in Armenia to. But unlike him, the pepper will be preserved in jars, and will pickle in the winter without fermentation.

Ingredients:

• Hot pepper - 1 kg.,
• Carrot - 3 pcs.,
• Parsley - a small bunch
• Dill - a small bunch,
• Garlic - 2 heads,

For marinade:

• Water - 1 liter,
• Vinegar 9% - 4 tbsp. spoons,
• Salt - 2 tbsp. spoons,
• Sugar - 2 tbsp. spoon,
• Sunflower oil - 100 ml.,

Pickled hot peppers for the winter in Armenian - recipe

Wash hot pepper pods. Cut them into two pieces. Separate the seeds and stem. Wash the parsley and Finely chop them. Peel the garlic cloves. Finely chop them with a knife. Grate the peeled carrots on a fine grater.

In a bowl, mix greens, chopped carrots and garlic. Add all the ingredients listed in the ingredients to boiling water. Boil the marinade for 2-3 minutes. Sterilize jars and lids for pickling hot peppers in a convenient way.

Put a layer of hot pepper on the bottom of the jar. Cover it with a mixture of herbs and garlic. Alternate layers until the jar is filled to the very neck. Next, fill it with marinade and roll up. After that, turn over the jars with hot pickled peppers in Armenian style and cover until completely cooled.

It has a very unusual simultaneously spicy and sweet-sour taste. hot pepper marinated for the winter with honey.

Ingredients:

• Hot pepper - 500 gr.,
• Allspice peas - 2-3 pcs.

For marinade:

• Water - 1 liter,
• Salt - 1 tbsp. spoon,
• Honey - 3 tbsp. spoons,
• Vinegar 9% - 3 tbsp. spoons,
• Sunflower oil (refined) - 2 tbsp. spoons.

Hot peppers marinated for the winter with honey - recipe

Wash the hot peppers. The stem can be either cut or left. Place them in clean sterile jars. Add black peppercorns. Scald the lids with boiling water and cover the jars with them.

Add honey, vegetable oil, vinegar and salt to boiling water. Boil the marinade until the salt is completely dissolved. Pour jars of pepper with hot marinade. Seal and cover with something warm.

That's it, now you know how to pickle hot capsicum for the winter. It remains only to choose the right recipe and start preserving it. I would be glad if these pickled hot pepper recipes come in handy in the future.

Hot peppers turn into a savory snack when cooked in a special way. We offer several recipes for conservation.

Hot peppers. Recipes for the winter

The first harvesting method includes:

• hot pepper pods in the amount of 1 kg;
• 4-5 garlic cloves;
• salt in the amount of 1.5 small spoons;
• black pepper - 5-6 peas;
• a quarter cup (about 55 ml) (9%);
• laurel and dill umbrellas.

Harvesting for the winter: instructions

The amount of ingredients is enough to make one liter jar of snacks. First, the container should be washed and sterilized over steam. Rinse the pepper pods. Remove the husk from the garlic. Put the parsley, peppercorns, garlic cloves and washed dill umbrellas in a jar. Pack the container tightly with pepper. Fill with boiling water to the top. Pour the indicated amount of salt, pour vinegar. Cover with a lid and place in a pot of water to sterilize. Time - 10 minutes. Then take out the jar and quickly roll up the lid. Turn upside down and let cool. Store in a dark place.

How to preserve hot peppers in Armenian for the winter

For the Armenian recipe you will need:

• (bitter) in the amount of 5 kg;
• garlic peeled weighing 300 g;
• dill (greens) - a bunch of grams per 300;
• vegetable oil with a volume of 200 ml;
• vinegar with a volume of 200 ml (table, 9%);
• half a glass of sugar and salt;
• a handful of pepper (peas), lavrushka.

Instruction

How to cook spicy? First, prepare the pods. They are washed, the tails are cut off and small cuts are made on the tips. Rinse the dill and pat dry. Peel the garlic and chop with a blender along with dill. You should get a puree-like mass. Pour oil and vinegar into a saucepan. Put peppercorns, parsley, salt and sugar. Stir and turn on the fire under the container. Boil the marinade and put some of the pepper pods into it. Simmer for 2 minutes, then transfer to a separate plate with a slotted spoon. Treat the second part of the pepper in the same way. Mix prepared pods with garlic and dill. Distribute in sterile jars. Pour in the rest of the marinade and cover with lids. Place in a saucepan for 20 minutes to sterilize. Then roll up the lids with a key. Pepper snack can be stored without heat treatment. Banks are twisted tightly and placed in the cold. Now you know how to cook hot peppers for the winter. Bon appetit!

How to cook hot peppers for the winter: the third way

For this appetizer you need:

• capsicum in the amount of 2.5 kg;
• drinking water with a volume of 2 liters;
• salt - a large spoon with a slide;
• sugar - 2 large spoons (without a slide);
• vinegar essence - 1 large spoon;
• horseradish leaves (you can take the root), dill umbrellas, garlic cloves.

Cooking technology

From the indicated amount of ingredients, one three-liter jar of snacks should be obtained. Rinse the peppers and cut off the stems. Do not remove seeds. Tamp tightly into a jar, remembering to add spices and leaves. We prepare the marinade from water with the addition of salt and sugar. After boiling, pour it into a jar and hold for 15 minutes. After the water is drained back into the pan, boiled, seasoned with essence and poured into the jar again. We roll up the lid and remove to cool. Then we put the snack in a dark cool place. Hot pepper is ready!

In cooking, it is customary to use hot peppers as the main or additional flavoring ingredient in marinade fillings, dressing soups and second courses, for preparing various sauces, ketchups, etc., i.e. in those dishes where the taste and aroma of such a seasoning is important . Therefore, in the summer season, many gourmets try to have time to make preparations for the winter of hot peppers. The amount of spices, salt and pepper can be adjusted to taste.

Hot peppers are a savory little vegetable that adds spice and brightness to any dish. It will surely warm you on frosty winter evenings from "the very top of your head to your heels." Delight yourself and your guests with an original snack, with our recipes for making hot peppers for the winter.

Ingredients:

• hot red pepper - 355 g;
• homemade garlic - 10 g;
• greens of dill, mint and cilantro;

For marinade:

• water - 605 ml;
• grape vinegar - 105 ml;
• salt - 5 g;
• white sugar - 10 g;
• dry coriander - 10 g;
• peppercorns - 5 pcs.;
• bay leaf and cloves - 2 pcs.

Cooking

We wash the greens, shake and tear off the leaves. Wash the peppers, dry them on a towel and make small punctures in each vegetable. We spread the blanks in a saucepan, scald with boiling water and leave for 5 minutes. Next, drain the liquid and pour boiling water again. We repeat this procedure 5-6 times.

Now let's take care of the marinade: we throw all the spices, herbs and garlic into a pot of water. Sugar and salt the contents to taste and set the dishes on fire. After boiling, we introduce grape vinegar. Boil the mixture for 2 minutes, and then remove from the stove, close the lid and leave for 15 minutes.

We sterilize the jars in advance, fill them with pepper and pour the marinade so that all the spices get into the preservation. We roll up with nylon lids and leave to cool completely under a warm blanket.

Pickled hot peppers for the winter in Georgian

Ingredients:

• hot pepper - 505 g;
• leaves of horseradish, currant, cherry;
• cloves - to taste;
• cinnamon - to taste;
• garlic, basil.

For brine:

• water - 990 ml;
• white sugar - 25 g;
• iodized salt - 15 g;
• vinegar 9% - 5 ml.

Cooking

Before pickling hot peppers for the winter, we sterilize the jars. Then we wash the pods, put them in a container and throw in any additives and spices. Pour boiling water over the shoulders and leave for 10 minutes, and then carefully drain the liquid.

Without wasting time, we prepare the brine: boil water, sugar and salt to taste. Boil for 5 minutes, and fill the peppers in jars with liquid. We cover with sterile lids, and after cooling, pour the brine into a saucepan, bring to a boil and pour the pepper again. We add a little vinegar to each jar, roll up the lids and cool the preservation upside down.

Canned hot peppers for the winter

Ingredients:

• hot pepper - 505 g;
• garlic - 4 cloves;
• coarse salt - 20 g;
• grape vinegar - 55 ml;
• water.

Cooking

The jars are thoroughly washed, sterilized and thrown to the bottom of each spice and peeled chopped garlic. Next, lay out a well-washed hot pepper with cut tails. We throw salt, pour vinegar and boiling water over the shoulders. Cover the preservation with lids and send to sterilize for 10 minutes. We roll up the jars and leave the hot pepper blanks for the winter until they cool.

Hot pepper in oil for the winter

Ingredients:

• hot pepper - 505 g;
• garlic;
• bay leaf and horseradish root.

For marinade:

• apple cider vinegar - 105 ml;
• olive oil - 155 ml;
• honey - 10 ml.

Cooking

We wash the pepper, put it in jars, adding chopped garlic, horseradish and throwing spices and herbs. For the marinade, combine apple cider vinegar with oil, put honey, mix and pour vegetables. Close jars with lids and keep warm. The pepper will be ready for tasting in about 2.5 weeks.

Hot pepper adjika recipe for the winter

Ingredients:

• fleshy tomatoes - 1.5 kg;
• sweet pepper - 255 g;
• hot pepper - 190 g;
• homemade garlic - 70 g;
• fine salt - 20 g;
• white sugar - 15 g.

Cooking

We scald the tomatoes, carefully remove the skin and twist the pulp through a meat grinder. Place the tomato paste in a saucepan and heat over medium heat. When the thick boils, reduce the heat and boil the contents for 15 minutes.

We wash the sweet pepper, take out the seeds and chop into slices. Remove the seeds from the red hot pepper and cut into thin rings.

Now grind the vegetables one by one in a blender and add to the pan to the tomatoes. Stir and cook for another 10 minutes. Next, squeeze the garlic into the adjika through a press, stir, pack in sterile jars and tighten the lids. We are waiting for the jars to cool, and remove the workpiece in the refrigerator.

Harvesting hot peppers with honey for the winter

Ingredients:

• hot pepper - 800 g;
• water - 400 ml;
• honey - 350 ml;
• vegetable oil - 60 g;
• vinegar 9% - 250 ml.

Cooking

Pepper sort, wash, cut and clean from the stalk and burning seeds. Blanch the pulp of pepper for 2-3 minutes in boiling water. After that, immerse in a pan with cold water and, after drying a little, remove the thin skin. Then cut the peppers into slices and place in sterilized jars. Marinade filling: mix water and honey, add salt and vinegar, bring to a boil. Pour vegetable oil into a saucepan and heat well and cool quite a bit. In prepared jars with pepper, first pour the marinade filling, and then the oil. Cover the jars with sterilized lids and pasteurize according to their volume. Harvesting hot peppers for the winter is ready.

Recipe - Chili pepper (hot, bitter) for the winter

Hot pepper in Caucasian style

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.

Marinated hot pepper in Armenian style with herbs

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.

What do you need:

hot hot pepper - one kilogram;

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

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

garlic - 50 g;

food salt - 50 grams;

drinking water - one liter.

Cooking:

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

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

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

In the meantime, process jars and lids.

Tear off all the leaves from the grass stalks.

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

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.

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

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.

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

Chili pepper (hot, bitter) canned

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

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 liters 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

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 indicated the amount of ingredients for the marinade for a 3-liter jar, but I generally do less - 0.7 l-1 l jar. Therefore, we divide the products depending on the volume of the can.

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

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.

hot pepper for the winter

Ingredients:

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

Garlic - 1 Piece (head)

Green cilantro - 3 Pieces (twigs)

Dill greens - 3 Pieces (twigs)

Mint greens - 1 Piece (twig)

For marinade:

Water - 500 g

Grape vinegar - 100 g

Salt - 1 teaspoon

Sugar - 2 teaspoons

Coriander seeds - 2 teaspoons

Black peppercorns - 5-7 pieces

Allspice peas - 2-3 pieces

Cloves - 1-2 pieces

Bay leaf - 2-3 pieces

Cooking:

So let's get the ingredients ready. Peppers, of course, should only be ripe, bright red.

From all the greenery, we pick the leaves (we don’t need the stems), divide the garlic into slices, but do not peel it.

Now we thoroughly wash the pepper under cold water and make small punctures in it in the stalk area so that air does not collect inside. We spread the pepper in a saucepan and pour boiling water over it, leave it under the lid for 5 minutes. Then we drain the water and again fill it with boiling water, repeat this procedure 3-4 times. The main thing is that the peppers do not overcook and start to break apart.

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 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 cover the whole pepper, 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.