How to salt bitter long green pepper. Harvesting hot capsicum for the winter

In the chilling frosty season, hot peppers may be needed to prepare various sauces and seasonings. Of course, you can buy a ground version in the store, but it’s better if there is a treasured jar prepared in advance in the cellar or refrigerator. The article will discuss how to properly preserve, pickle and salt capsicum. Proven recipes, a step-by-step guide and photos will help you quickly and easily close several cans of a spicy product for the winter.

Hot pepper brings joy

Bitter hot pepper is able to give "meaning" to any dish, bring zest and unique piquancy. Why do many people love the burning spiciness of a spicy vegetable? Scientists have found that eating pepper stimulates the production of happy hormones, endorphins.

Thousands of dishes are prepared with pepper, and there are no less recipes for harvesting a spicy vegetable for the winter. It is salted, frozen, pickled, fermented, dried, soaked or frozen. Close with vinegar, lemon juice or olive oil.

According to connoisseurs, pepper from an open jar can be used not only for cooking other dishes, but also as an independent spicy-sour crunchy snack.

The easiest pepper recipe

This recipe saves time for thousands of housewives. Peppers are used whole, without long cooking. As a result, it turns out hot and crunchy.

To start conservation you need:

• 1 kg. hot pepper;
• various seasonings depending on your preferences: black pepper, bay leaf, dry dill umbrellas, currant twigs and leaves, tarragon or basil, garlic, cinnamon;
• 1 l. water;
• 4 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 1 tsp vinegar in a jar.

Step by step:

1. Wash the spicy vegetable. Cut off the dry ends of the pods without opening the pepper.
2. Scald the pepper with boiling water.
3. Prepare the jars, put the pepper in them tightly on the shoulders.
4. Boil water in a saucepan, add salt and sugar;
5. Pour jars and their contents under the “shoulders” of the cylinder with boiling marinade.
6. Drain the marinade, bring it to a boil and pour over the pepper again. So do 3 times. In this case, the pepper will turn out not raw, but not boiled, which will preserve useful compounds as much as possible.
7. Before corking, pour the specified amount of vinegar into each jar. Such a product is stored - together with other blanks in a cool place.

Advice. In order to put the maximum number of pods in the jar, they are placed vertically. The best way is to dip a knife into the jar and lay the pepper on it.

How to salt hot red and green peppers

Burning salted pods remarkably "make friends" with meat, vegetables, shish kebab. This recipe is interesting for its ease. If you can spoil the dish during pickling by adding more or less vinegar, then everything is much simpler. The composition of the workpiece:

• 1 kg. green pepper;
• 1 l. water;
• 8 art. l. salt.

Hot pickled peppers are a good addition to meat and vegetables

Step-by-step instruction:

1. Sort the pepper, wash and cut off the green tail. Cleaning is not necessary.
2. Along the base, you need to make an incision of 2 cm with a sharp knife.
3. Put green pods in a basin.
4. In a separate container, mix salt and water and boil the brine.
5. Pour the pods with boiling brine and press down with some kind of load.
6. You should get a basin with pods sunk in brine. From above you need to cover it with a towel.
7. Now you should forget about pepper for 3 days. Then drain the water, prepare a new brine in the same way, cover with oppression and a towel. This time the vegetables are infused for 5 days.
8. After the specified period, the liquid should be poured out. Prepare a new brine, boil it and pour over the peppers placed in jars. Now it can be closed.

Simple salting of bitter pepper with herbs

An express recipe without pre-soaking and insisting can come in handy when there is very little time to harvest pepper.

Ingredients:

• hot pepper - 1 kg;
• half a small bunch of parsley and the same amount of dill.
• a few cloves of garlic to taste;
• 50 gr. salt.

How to pickle burning pods:

1. The washed vegetable should be carefully cleaned of seeds.
2. Prepare and sterilize several jars.
3. Put garlic and herbs on the bottom of each container. Then tightly fit the pods.
4. Bring water to a boil, stir in salt (per 1 liter - 50 g).
5. Pour the hot pepper with boiling brine and roll up the lids. Bon appetit!

Preparations for the winter from hot capsicum are indispensable for preparing vegetable salads, meat dishes, various sauces, seasonings and adjika. In addition to the well-known benefits, hot pepper has a number of healing properties, and it simply makes a person happier!

Probably, the discovery of America by Columbus fades before his discovery of hot spices, which he first brought out of there, having revolutionized the taste in cooking.

But be careful: such a sharp red pepper is part of the warming ointments like Finalgon, and woe to you if, when making blanks from this pepper for the winter, even the smallest wounds will be on your hands. Or you will think of rubbing your eyes with these hands. Or scratch your nose. An unforgettable experience awaits you inside!

So it’s better to work, protecting your hands, and after work, wash them thoroughly with soap and wipe them with vegetable oil - it will remove the remnants of burning particles.

Pickled hot peppers - a recipe for making capsicum for the winter

The set of products is designed for 3 liter jars of pepper. Or 6 half-liter - as you prefer.

Use rock salt. In the finely ground "Extra" all useful trace elements are removed, this is naked NaCl, the benefits of which are zero. In addition, "Extroy" is easy to oversalt any product, its salinity is 1.5 times higher than rock salt.

The use of rock, but iodized salt softens the pulp of peppers, making it slippery.

If, in addition to the horseradish root, leaves are also used, after thoroughly washing them, they should also be doused with additional boiling water. The leaves are placed on the bottom of the jar, under the pepper.

What will be required:

• Hot pepper in an amount sufficient for 1 three-liter jar not to the top (use it as a measure);
• 3 liters of water;
• rock salt, non-iodized, 3 tablespoons without a slide;
• Table vinegar 9% - 3 tablespoons;
• Sugar 3 tablespoons;
• Spices (optional): garlic 6-9 cloves, cherry and currant leaves, dill with "umbrellas", sweet peas, cloves, horseradish root (leaves are also possible).

Cooking:

1. Rinse the pods with a “shower” rinse, dry.

2. Wash jars with lids with soda, sterilize. For every two jars, it is better to prepare three lids - in case one is skewed during seaming.

3. Boil the future marinade with salt and sugar.

4. Arrange pods and spices in sterilized jars.

At the same time, it is better not to grate the horseradish root and not grind it in any other way, but simply scrape it with a knife, peeling it and keeping it whole. 1 small horseradish root is placed on the jar.

5. Boiling marinade is poured into pre-heated jars. Hold for 5 minutes. Pour back into the pot, boil again, pour again. Repeat the operation 3-4 times.

6. Add vinegar to the jars, after seaming, turn over several times to evenly disperse the vinegar, wrap it in a blanket, leave for 12 hours.

Recipe for bitter capsicum for the winter - lick your fingers

Peppers with minimal heat treatment and minimal sterilization, which is why thorough washing of all its components is so important.

After the second boiling of water, when, as a result of adding salt, sugar and spices, it turns into a marinade, you should also not boil all the ingredients in the marinade for too long, and be sure to cover the pan with a lid - otherwise the vinegar will partially evaporate, and the garlic will lose its taste and sharpness.

The components of this recipe are given for a 1 liter jar:

If necessary, multiply the amount of all ingredients by the volume that you need. hot pepper, red or green) - up to 100 g;

• allspice - 3 peas;
• granulated sugar - 2 table. spoons;
• salt - 1 table. a spoon without a slide;
• 9% vinegar - 50 gr;
• 1 liter of water;
• garlic - 1-2 cloves.

Pepper Cooking Technology:

1. Thoroughly and carefully rinse the peppers.

2. Put in any glass container with a volume of up to a liter, pour boiling water.

3.After 15 min. Drain the water back into the container where it was boiled, add salt, sugar, peppercorns and peeled garlic cloves to it.

4. Boil for 5-7 minutes, pour in the vinegar and pour the peppers previously placed in the jar with the marinade.

5. Pour boiling water over the seaming lid, tighten, turn the jars over and leave under the covers until they are completely cool.

Harvesting bitter pepper for the winter without sterilization:

In such a recipe, only part of the stem with the stem is cut off - the seeds remain in the “body” of the pepper. And of all the variety of spices, perhaps the most modest of them is used - bay leaf.

This is a classic recipe with no off-flavours, preserving the bitter-burning taste of chili peppers to the maximum extent.

Compound:

• 3 liter jar, slightly incomplete (as a measure) of chili peppers, filled to the top
• 3 tablespoons coarse salt
• 9 tablespoons of sugar
• 6-8 medium laurel leaves
• vinegar 70% at the rate of 1 incomplete teaspoon per jar of peppers (per liter - full, but not to the brim)
• 3 liter jars. Or 4 to 0.75 liters. Or 6 to 0.5 liters.

How to cook:

1. Cut off the very tip with the stalk without touching the seeds. The body of the pepper is only cut along 2-3 cm.

2. Standing peppers are placed in jars.

3. Boil the marinade, stirring only sugar and salt in it so far.

4. Pour the marinade into the boiling field in jars, cover the jars with lids, allow to cool slightly (5-6 minutes).

5. Drain the marinade from the cans back into the pan, throw in the bay leaf, bring to a boil again.

6. In the meantime, vinegar is poured into the jars.

7. The marinade that has boiled for 2-3 minutes with a bay leaf is again poured into jars of pepper, rolled up and put upside down until it cools completely, covered with something warm (a fur coat, a blanket).

How to salt hot peppers for the winter? Step by step recipe

Salted peppers do not have such a piquant taste as pickled peppers - but on the other hand, it preserves its natural aroma as much as possible. For this method of harvesting, it is better to take a mixture of peppers of different colors: green, red, white, orange. The most burning of them, as a rule, are bright red and orange.

They are introduced into the composition of pickles in a ratio of approximately 1: 1 (except for burning red or orange - they are taken at the rate of 1-2 peppers per jar. Gourmets and just lovers can eat salted peppers from such a preparation “alive” in winter without diluting anything. True, it must first be soaked a little in fresh warm water - for salting is still carried out in a supersaturated salt solution.

If there are problems with the stomach, then pickles are used simply for seasoning dishes, giving them additional piquancy.

In particular, one cannot do without such pepper in the preparation of the classic Georgian kharcho soup.

As a mild pepper, they usually take light green or white Dungan pepper, or tsitsak.

Ingredients:

• 2-3 kilograms of peppers of all kinds
• water - 3 liters
• 1 raw egg as an indicator of salinity
• Salt until eggs float
• Sugar - 3 tablespoons

Water for this method of preserving peppers is not boiled - in extreme cases, salt is diluted in water at 38-40⁰С for better salt solubility. The sugar is dissolved first. Salt is added to the water until the raw egg stops sinking and floats.

An incision in the pepper or piercing it with a fork is done because the peppers have a very strong and thick peel, through which the cold solution simply cannot penetrate.

Cooking:

1. Peppers are cut lengthwise or pierced with a fork.

2. Several cuts or punctures are made in the tap pepper

3. First, sugar is diluted in a saucepan with warm water, and then they begin to dissolve the salt, loading it with tablespoons and periodically checking the raw egg for drowning.

When it floats up, the salt solution, or brine, is ready.

4. Lay the peppers vertically in clean washed jars (you can not sterilize, salt itself acts as a powerful preservative). For every 8-12 white and green peppers - 1-2 bright red ones.

5. Cover with lids, leave for 3-4 hours. During this time, the brine will penetrate through cuts or punctures, and its level in the jars will decrease by 1.5-2 cm due to this. The missing brine should be added.

6. Then the banks can be tightly rolled up and stored in a cool place.

Hot pickled peppers for the winter - a simple recipe

The difference between this type of pickled hot pepper is the presence of vegetable oil in the recipe. At the same time, there is an interesting taste effect from the time the oil is introduced into the marinade: when it is added to boiling water, still without salt, sugar and spices, the taste of pickled pepper turns out to be hard, without flavors, and more spicy.

If the oil is added to the marinade already boiled with spices and vinegar or directly to the peppers laid in jars, then it has delicate flavors.

To prepare this pickled hot pepper you will need:

• Hot red pepper - 2 kg;
• Garlic - 6-8 cloves;
• Vegetable oil - 2 tablespoons;
• Allspice peas - 5-6 pcs;
• Bay leaf 4-5 medium-sized leaves;
• Salt rock - 3 table. spoons with a slide;
• Sugar - 5 tablespoons;
• Coriander (crushed into large pieces) - 1 teaspoon;
• Vinegar 9% - 70 ml.
• Water 3 liters

Cooking:

1. Rinse the pepper thoroughly under running cold water.

2. Cut the peppers by cutting off the thick top part with the stalk, cleaning out the seeds and cutting the peppers in half lengthwise.

3. Put water on the fire, boil it and put salt, sugar, allspice, bay leaf and coriander into it.

Cook on low heat for 10 minutes.

4. Pour chopped peppers placed in jars with boiling marinade, hold in it for about 10 minutes, drain the marinade back into the pan, quickly bring to a boil and add vinegar and vegetable oil to it.

5. Re-fill the peppers in jars, tighten the lids, leave to cool under a blanket to room temperature.

Video recipe for pickling capsicum for the winter

Conclusion

Ulcers and other gastrointestinal sufferers can really only be sympathized with: they are deprived of the whole universe of taste sensations that the addition of this burning, passionate vegetable to fish, meat and vegetables can give. "Passionate" is not used by chance - hot chili pepper and its counterparts of all varieties is an excellent aphrodisiac - a substance that increases libido in both men and women. In addition, it contains endorphins, hormones of joy.

And as for the ulcers… one of the heroes of the novel “The Dead Zone” by S. King, the sheriff of a small town, said: “I can’t have Chile. An ulcer, you know. But sometimes I go to old Manuel's trattoria, I order a full bowl and ... Yes, my ulcer throws me a tantrum, but I just send it!

We wish you not to get sick. And enjoy life - including by eating pickled hot peppers.

on 2014-02-20

Perhaps the only way to protect meat and vegetables from spoilage for a long time is to salt them. This is the main way of preserving food, which is very popular among housewives and those who love salty as a snack. This process is not complete without rock salt.

With its help, a solution is formed in which products are placed for long-term storage. Otherwise, how long this period will be depends on the correct preparation of the brine. Any product has the principles of salting and its own standards, which must be strictly followed in order to obtain high-quality food. Now we will chat about how salting peppers using the cold method.

But before looking at some recipes, let's define what the mentioned canning method is.

Cold pickling method

This method is salting products in jars, barrels, tubs, buckets, and without that later. In this case, they are poured with cold brine, and a press is placed on top. Such dishes must be placed in a cold place for a long time.

For example, salting pepper for the winter begins with the fact that all the fruits are pierced with a toothpick at the base. Layers of the vegetable are shifted with herbs and spices, garlic and without that later, covered with salt, poured with cold water, covered with a lid or put oppression and determined in a cold place. The crucial point here is that the products are invariably covered with brine, therefore, if necessary, it must be topped up.

For this, twenty grams of salt and nine grams of citric acid are taken per liter of water. How does the salting of peppers take place by the cold method? Let's look at a couple of simple recipes. Such a preparation is no less common than salting mushrooms, sauerkraut and more.

Salted pepper is a very tasty and tender snack, which has a bright color and a pleasant aroma. The latter, by the way, only improves by a couple of tones with this processing method. As for the varieties of the main product, virtually everything is in motion: sweet red pepper, chili, etc.

Salting bell pepper for the winter

Ingredients: five kilograms of sweet pepper, celery and parsley, dark peppercorns and bay leaf. For brine: five liters of clean water, four hundred grams of table salt (not iodized).

Cooking

To begin with, fruits of the same size are selected, washed with water and dried on a towel or napkin. After that, the vegetables are cut in half, the core is removed and each half is cut into so-called boats. If you plan to pickle whole fruits, use a toothpick in several places.

The vegetables can be blanched if desired. To do this, they are dipped in warm water for 180 seconds, and then soon dipped in cold water.

Brine preparation

Water is brought to a boil, salt is added and boiled until it is completely dissolved. The liquid is removed from the stove and filtered through cheesecloth, then cooled to room temperature. Sweet peppers are poured with this brine, covered with gauze or cloth, a wood circle or a huge plate is placed, and a press is placed on top. This blank is left for twelve days at room temperature. After this time, the pepper is ready, it is later cleaned in a cold place for storage.

It is also possible to transfer the fruits to jars, close the capron lid and refrigerate.

Bulgarian Salted Peppers: Method No. 1

Ingredients: ten kilograms of pepper, eight hundred grams of salt. For brine: almost a thousand and fifty grams of water and fifty grams of salt.

Cooking

Salting of sweet pepper is carried out as follows: the fruits are selected and washed in cold water, the testes are removed. Next, the product is dipped in boiling water for 120 seconds, and then soon spread in cold water. Blanching makes vegetables soft and elastic, so they can be well laid out in a container. Then each peppercorn is sprinkled with salt, placed in a dish prepared in advance and covered with a towel, on which oppression is placed.

So you need to withstand the vegetables for twelve hours. During this time, they will allow juice to enter.

After that, the fruits with juice are transferred to another bowl, poured with cold brine, wrapped in gauze and put under pressure again. The container is transferred to a cold place. This recipe for salting bell peppers is very popular in many countries.

Ready fruits are thoroughly washed and soaked for ten hours in cold water before consumption.

Bulgarian salted pepper: method number 2

Ingredients: ten kilograms of bell pepper, one hundred grams of celery and parsley, cherry leaves, five grams of coriander seeds. For pouring: nine liters of water, seven hundred grams of salt, seven hundred grams of table vinegar.

Cooking

Salting sweet peppers begins with the fact that they are washed and pierced with a fork at the base. A layer of herbs and spices is laid out at the bottom of the dishes, later pepper and seasonings again. Each jar is filled with cold brine and put under pressure for twelve days at room temperature. After the lapse of time, the container is transferred to a cold place.

Pepper, along with this, should invariably be covered with a filling, on the basis of this, it is added as necessary (thirty grams of salt and two tablespoons of vinegar are taken per liter of water) or vegetable oil is used instead.

Express method of pickling peppers

Ingredients: for one three-liter jar, take two kilograms of bell pepper, two cloves of garlic, two onions, two

aspirin pills, dill and celery. For filling: six liters of cold water, one glass of salt, two glasses of sugar, five hundred grams of vinegar.

Cooking

This recipe for salting bell peppers is very simple. To do this, the vegetables are washed, the seeds are removed and cut into four parts. The onion is also cut into four parts, the celery is cut into pieces, the garlic is peeled. Greens and all the listed components are placed in each jar, aspirin is added. The contents of the jars are poured with cold brine and closed with nylon lids, having previously scalded them with boiling water.

The container is stored in a cold place.

Cold salting of unpleasant peppers

Ingredients: one kilogram of unpleasant pepper, six grams of parsley, twenty grams of dill, fifteen grams of garlic, fifty grams of salt. For brine: one liter of water, fifty grams of salt.

Cooking

Garlic and greens, and washed peppers are laid out at the bottom of clean jars. Salt is added to boiling water, boiled and cooled to room temperature. Jars are poured with a cold solution, closed with lids and placed in a cold place for storage.

Salting unpleasant peppers in Assyrian style

Ingredients: nasty capsicum, two pages of horseradish, four bunches of dill, five pages of currants. For the brine: ten liters of water, two cups of salt.

Cooking

Salting an unpleasant pepper with a cold method begins with the fact that the fruits are pierced with a fork or a toothpick at the base a couple of times. After that, they are well laid out in jars along with greens. The contents of the container are poured with cold brine, covered with lids and placed in a black cold place.

Filling is sometimes topped up. If you want the pepper to pickle faster, transfer it to heat.

Salting pepper: method number 1

Cooking

Salting peppers using the cold method is not particularly difficult. To do this, fresh fleshy fruits are washed, blanched in a colander, dipped in boiling water for 120 seconds and immediately cooled in cold water. Later, the vegetables are cut into two parts, rubbed with salt and placed in a bowl. Then they put the press for fourteen hours so that the juice stands out.

Later, the peppers, along with the juice, are transferred to another container (jars), poured with cold brine, a clean circle of polyethylene lid is placed on top and put under pressure. Banks are covered with gauze and put in a cold place for 15 days. After the lapse of time, the container is closed with capron lids.

Salting pepper: method number 2

Ingredients: sweet pepper, salt. For brine: two tablespoons of salt per liter of water.

Cooking

Cold salting of pepper begins with the fact that the fruits are perfectly washed, the stalk and core are removed from them so that the pods remain intact. After that, each peppercorn is rubbed with salt, put one in one in four pieces and fill the pan. Then they put oppression for one day.

During this time, juice should appear. After that, the contents of the pan are laid out in jars, poured with cold filling, covered with nylon lids and taken out to a cold place.

Salted stuffed peppers

Ingredients: two and a half kilograms of pepper. For minced meat: one kilogram of carrots, one kilogram of parsley root, half a kilogram of celery root, one bunch of celery greens, one hundred grams of onion, twelve dark peppercorns, a pinch of cinnamon, one spoonful of sugar.

Cooking

Salting peppers for the winter according to this recipe is very simple. To do this, blanch carrots and roots for 180 seconds. After that, they are cleaned and cut into strips or rubbed on a grater. Onions are chopped, all these components are mixed and salted.

The resulting minced meat is fried a little in oil. Celery stalks are dipped in boiling water for 120 seconds to soften.

Brine preparation

Pour five liters of water into a saucepan and bring it to a boil. After that, add one glass of salt, one clove of garlic, fourteen cloves, six black peppercorns and five bay leaves. The filling is boiled for 120 seconds, then cooled and filtered through gauze or a sieve.

The contents are poured with cold brine, put oppression and cleaned in a cold place for 30 days.

Salted peppers stuffed with cabbage

Ingredients: two kilograms of sweet pepper, three kilograms of cabbage, three hundred grams of carrots, two hundred grams of onions, one bunch of parsley or celery, three tablespoons of vegetable oil, two and a half tablespoons of salt, one spoonful of peppercorns, and seven bay pages and one spoonful of cumin.

Cooking

Salting peppers using the cold method begins with the fact that the stalk is cut off from it and the seeds are removed without damaging the pulp. finely chop the onion and carrot, chop the greens, finely chop the cabbage, add salt and knead with your hands so that it allows the juice to enter. carrots and onions are fried for 180 seconds until soft, added to cabbage and mixed. Blanch the peppers for 4 60 seconds and cool.

Then the fruits are stuffed with a mixture of cabbage, put in a huge saucepan, put oppression and a circle on top and leave for four days. Then the contents of the container, together with the juice, are transferred to jars, poured with brine, which can be prepared according to the recipe given above. Containers are placed in a cold place. In the same way, the salting of capsicum passes.

Source: fb.ru

Salted TOMATOES for the Winter in a COLD WAY! Very tasty!

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Foreword

Each housewife tries to prepare pepper for the winter, at least a few jars. Its fruits are not only tasty and healthy, but also reminiscent of summer with their natural beautiful colors and serve as a table decoration. Most often, peppers are pickled, but there are many other recipes that will allow you to discover new delicious dishes from this vegetable and significantly expand the feast menu.

Fresh undamaged vegetables should be selected for canning. In the case, the fruits should also be "meaty". Regardless of the harvesting recipe, first all vegetables, including those additionally used in cooking, are thoroughly washed. After that, the pepper must be cleaned. First, carefully cut out the stem. If we are going to do it with rings, then we clean the seeds inside the vegetable with a teaspoon through the resulting hole. In all other cases, we cut the fruits lengthwise from the crown to the tail and only then remove everything unnecessary from them.

Preparing fried peppers for the winter

All utensils used for canning must be thoroughly washed beforehand, and those intended for storing the workpiece for the winter and the covers for it must be washed with cleaning agents. Glass containers must also be sterilized. Covers for them too.

Containers with pepper preparations must be closed or rolled up immediately after all canning operations are completed. Store them in the cellar, basement or refrigerator.

Storage of containers with canned peppers in the cellar

If the jars were filled with a hot finished product or were pasteurized together with pepper, then after sealing with lids they are first allowed to cool. To do this, they are turned upside down and placed with lids on a warm bedding, and then wrapped in some dense thing, such as a blanket. So the jars should stand until their temperature is equal to room temperature. Only after that the pepper can be sent for storage.

Freezing peppers is a very convenient and quick way to prepare them for the winter. But the main thing is not even that. Freezing allows you to preserve the original taste, aroma and almost all vitamins in the vegetable, in any case, more than with other methods of harvesting it.

Freezing peppers for the winter

You can freeze peppers for various purposes. The method of preparing the vegetable depends on them. If for winter stuffing, then the fruits are left whole. In principle, they can not even be cleaned, but only washed, but then they will take up a lot of space. Therefore, we select fruits that are approximately the same in shape and size and free them from the stalk and seeds. Then the pepper must be thoroughly rubbed and dried to remove all the moisture left after washing and released during cleaning. Otherwise, when frozen, water, turning into ice, can correct the shape of the fruit not for the better.

Then we put the peppers into each other like cups and pack the resulting pyramids in a plastic bag, which we tie. After that, we send the vegetables to the freezer. After a few hours, the bag of pepper should be removed and shaken slightly so that the fruit pyramids do not stick to the bag or to each other. Then we put them in place.

Nesting peppers into each other

If freshly frozen pepper is needed as an ingredient for salads or for dressing hot dishes, then it is cut into strips, slices, squares or rings. After that, the chopped fruits should be dried as much as possible. Otherwise, the ice floes of excess moisture formed in the freezer when defrosting the pepper will turn it into an unpleasant mass. Therefore, we spread the chopped vegetables on paper napkins and keep them there for about half an hour, periodically mixing them with our hands. Then we lay out the pepper in bags, which we tie, and send it to the freezer. After a few hours, the bags should be taken out and shaken slightly so that the pieces of vegetables do not stick to each other. Then you should try to knock down the pepper more tightly so that it takes up less space. Then return the vegetables to the freezer.

Salted peppers invariably turn out to be very tender, tasty and with a pleasant aroma. The most delicious preparations are obtained using the cold method of salting products. This is when they are placed in jars, buckets, tubs or barrels, and then they are poured above the level of the upper vegetables with cold brine and oppression (load) is placed on top. After the salting process is completed, the workpiece is removed for the winter in a cold place. To obtain different shades of taste, vegetables are shifted with herbs, spices, garlic.

It is very important both at the stage of salting and during storage to monitor the amount of brine. Vegetables should always be covered with it.

Therefore, as needed, the brine must be added. Usually boiled water is added. Below are a few recipes for salting peppers in a cold way.

Cold pickling of vegetables

Recipe with greens. Required:

• vegetables - 5 kg;
• black pepper (peas) - 25 pcs;
• parsley and celery (bunches) - 3 pcs each;
• bay leaf - 10 pcs;
• non-iodized salt - 450 g;
• water - 5 l.

Peppers can be salted whole, after piercing the fruit with a toothpick or fork in several places, or by cutting the vegetables into wide “boats”. This will make the peppers pickle faster. After preparing the fruits according to one of these options, they can be blanched - dipped in boiling water for 3 minutes. Then the vegetables should be immediately cooled under cold water. Blanching is optional, it will make the pepper softer and more elastic.

Prepared for pickling vegetables are laid in layers in a suitable dish. It is better if it is a wooden tub, an enamel pan or a bucket, and a plastic or ceramic container will do. Between the layers of vegetables, be sure to put greens, peppercorns and parsley.

Vegetables prepared for pickling

To prepare the brine, bring water to a boil and add salt to it. Then boil everything, stirring, until the salt is completely dissolved. We remove the brine from the stove, filter it through a sieve with small cells or triple gauze, and then leave it to cool to room temperature.

Pour cold brine into a container with vegetables above the level of the fruit. Cover the workpiece with cotton cloth or gauze. On top we put a wooden circle, an enameled lid or a plate turned upside down. Their diameter should be slightly smaller than the size of the container. Then we install oppression on them, for example, a glass jar of water. We leave the pepper for 12 days in a room with room temperature. If you need to top up the brine, 1 liter of water with 30 g of salt dissolved is added to the container.

After 12 days, the pepper will be salted and ready to be eaten. We hide the container with it for storage. Sometimes there is no place to put it. To save salted vegetables, we transfer them to glass jars, fill them with the brine from which we removed them, close them with nylon lids and hide them in the refrigerator.

Salting in Bulgarian. Required:

• vegetables - 10 kg;
• parsley and celery (greens), cherry leaves - 100 g each;
• coriander (seeds) - 5 g;
• non-iodized salt - 700 g;
• water - 9 l.

Salting is carried out as in the previous recipe. At the same time, the peppers are left whole.

Express method. Based on one 3-liter jar, you will need:

• vegetables - 2 kg;
• garlic (cloves) - 2 pcs;
• celery and dill (greens) - 1 bunch each;
• onion - 2 pcs;
• aspirin (tablets) - 2 pcs.

For brine:

• water - 1 l;
• sugar - 1/3 cup;
• non-iodized salt - 1 cup;
• vinegar - 80 g.

We cut the pepper and peeled onion into 4 parts, chop the greens, and clean the garlic. I put everything in the bank. We throw aspirin in it. We prepare the brine as in previous recipes. When it becomes cold, pour it into a jar of vegetables. We close the containers with nylon lids and hide them for storage.

Pickled peppers for the winter are in all respects a win-win option if cooked correctly. Each recipe is its own incomparable taste of vegetables. It does not take much time to prepare the workpiece - the pepper can be eaten in a few days.

Recipe with sunflower oil. Required:

• vegetables - 8 kg;
• carnation (buds) - 5 pcs;
• allspice and black pepper (peas) - 4 and 12 pcs, respectively;
• bay leaf - 5 pcs;
• non-iodized salt - 4 tbsp. spoons;
• water - 2 l;
• oil, sugar and 9% vinegar - 400 g each.

Pepper with sunflower oil

The fruits are cut into 4 slices. To prepare the marinade, pour salt, sugar and spices into the water, pour in the oil. After 5 minutes of boiling, add vinegar. Blanch vegetable slices for 2 minutes in boiling water and immediately send to a boiling marinade. We keep the fruits in it for 5 minutes, making the fire small. Then we quickly shift the slices into jars and pour the marinade.

Recipe with herbs and garlic. You will need:

• vegetables - 1.5 kg;
• garlic, dill, parsley, bay leaf and black pepper (peas) - to taste.

For marinade:

• 9% vinegar and sugar - 1 cup each;
• non-iodized salt - 2 tbsp. spoons;
• sunflower oil - 8 tbsp. spoons;
• water - 1.5 l.

Vinegar and sugar for marinade

Boil water for 5 minutes with the ingredients for the marinade, and at the end add vinegar. We throw vegetables into the marinade, cut into 6 slices. We cook everything for 10 minutes. Then we lay out the slices in jars, and on top we throw garlic, spices and herbs. Pour everything with hot marinade.

Peppers with other vegetables

No less traditional than pickled peppers, the preparation is lecho. For an almost classic recipe you will need:

• peppers and tomatoes - 2 kg each;
• onions (bulbs) - 1 kg;
• bay leaf - 2 pcs;
• allspice (peas) - 4 pcs;
• black pepper (peas) - 1 teaspoon;
• non-iodized salt - 2 teaspoons;
• sugar - 4 tbsp. spoons;
• vegetable oil 160 g;
• 9% vinegar - 3 tbsp. spoons.

We cut the pepper into squares or wide straws, onions into half rings, and chop the tomatoes with a blender, meat grinder or juicer. We load all the vegetables into a saucepan or basin. We also add the rest of the ingredients, except for the vinegar. After stirring, simmer everything for 1 hour on a small fire. At the very end, pour in the vinegar, stir and immediately pour the finished lecho into 0.5 and 1 liter jars.

Recipe for vegetable caviar. Required:

• pepper - 2.7 kg;
• tomatoes and onions - 250 g each;
• carrots - 150 g;
• parsley and celery (roots) - 1 pc each;
• black and allspice (ground) - 1 teaspoon each.

vegetable caviar recipe

Roast the peppers in the oven and then remove the seeds and skins. Grind it with a meat grinder or blender. We cut the roots and carrots into strips, and the onion into squares. We fry it until golden brown, and straws from vegetables - until half cooked. Peel the tomatoes, chop them and together with their juice heat to a boil, cook for 5 minutes, then add the rest of the prepared vegetables to them. Simmer everything for 10 minutes. Then we immediately lay out the finished caviar in jars and sterilize: 0.5 l - 30, and 1 l - 40 minutes. This must be done without fail and it is not worth reducing the time, since this product is capricious in storage. Then we do the seaming of cans.

Hot pepper has many positive qualities. Due to its unusual taste, it is widely used all over the world. By adding it during cooking, the dish turns out to be original with a little “zest”.

Proper intake of hot pepper helps to normalize and improve the functioning of the whole organism:

• tones the central nervous system, preventing the formation of stressful and depressive situations;
• strengthens the immune system;
• normalizes the process of blood circulation;
• relieves pain.

Spicy lovers not only use it fresh, but also salt the vegetable for the winter. Blanks retain all useful properties, vitamins and minerals in the product. So, let's figure out how to pickle hot peppers for the winter.

simple recipe

Salted peppers go well with meat, such as barbecue. The technology of preparation is simple, but effective. The proportion of ingredients can be changed.

Products:

• filtered water - 2 l;
• green pepper - 2 kg;
• rock salt - 0.32 kg.

The algorithm of actions is as follows:

1. Rinse the main component, remove the stem. It is not necessary to clean from seeds and internal partitions. Transfer to a suitable saucepan.
2. Pour liquid into a saucepan, add salt. Place the container on the stove, cook after boiling until the grains are completely dissolved.
3. Combine hot brine with green pepper. Place a plate on top, and a heavy object on it. It is important that the product is completely immersed in the brine. Cover with a clean waffle towel and leave on the kitchen counter for 3 days.
4. After the time has elapsed, drain the salty liquid from the peppers and prepare a new one. Pour and hold for 5 days.
5. Arrange the burning ingredient in sterile jars. Prepare new brine again. Fill banks. Roll up, and after cooling, put in the cellar.
6. Salty hot peppers are not only tasty, but also healthy. The cooking method allows you to save all the substances in the product. With proper use, the vegetable normalizes the work of the gastrointestinal tract, increases appetite.

With celery greens

A canned spicy vegetable is used as a seasoning in cooking or for serving a festive table. To enhance the taste, many housewives recommend adding mint leaves, sprigs of fresh dill, basil, cilantro and other herbs during salting.

Products:

• hot pepper - 1.5 kg;
• filtered water - 4.5 l;
• rock salt - 370 g;
• laurel - 10 sheets;
• garlic - 100 g;
• celery greens - 0.25 kg.

We work like this:

1. Cut off the stems of the peppers, peel the garlic. Rinse prepared foods and herbs. Place in a deep saucepan or food bowl, add bay leaf.
2. Pour the liquid into a saucepan, add salt for canning and cook until the grains are completely dissolved. Remove from heat, cover and leave on the kitchen counter until completely cooled.
3. Pour vegetables with herbs with cold brine. Place a plate or cutting board on top, and place a three-liter jar of water on it.
4. Leave on the kitchen table, at room temperature for 15 days. Divide into sterile containers.
5. Bring the brine to a boil and heat for 10 minutes. Pour into jars, cover and sterilize for a quarter of an hour.
6. Roll up, wrap, after turning the lid down. Salted hot pepper for the winter according to this simple recipe is already ready for use. It is allowed to close with capron lids.

With fragrant herbs

Salting hot peppers for the winter in a cold way takes more time. The finished dish is more crispy, with a dense texture.

Products:

• pure water - 1.5 l;
• pepper - 1.5 kg;
• rock salt - 60 g;
• blackcurrant - 8 sheets;
• cherry leaf - 8 pcs.;
• dill sprigs - 10 g;
• garlic - 6 cloves;
• horseradish - 3 sheets.

1. Wash the jars with soap, sterilize in the oven or in any other convenient way. At the bottom of each container, place a little fragrant leaves, garlic cloves, dill sprigs.
2. Rinse the pepper, remove the stalk and make a few punctures with a fork or knife at the base. Place tightly in a container, and cover on top with the remains of leaves and horseradish.
3. Pour 1/2 part of the water into the pan, add salt and cook until completely dissolved. Remove from the stove and add the rest of the boiled chilled liquid.
4. Mix and fill containers with brine. Place a small load on top, put in a cold place for 14 days. Then close with a nylon lid and use as needed.

in Armenian

The second name of the canned snack is “Tsitsak”. In Armenia, it is used as a supplement when serving lumpy or minced meat on the table to guests. Let's figure out how to salt hot peppers.

Products:

• green pepper - 1 kg;
• garlic - 7 cloves;
• dill - 10 g;
• filtered water - 1.6 l;
• non-iodized salt - 3.5 tbsp.

Action algorithm:

1. Rinse the base ingredient, cut off the stalk and put on a newspaper. Leave in a dark, well-ventilated area for 2 days. During this time, the fruits should wilt a little and soften. Rinse at the base, make a puncture and put in a deep bowl.
2. Rinse the greens and cut the branches into 2 parts. Free the garlic cloves from the husk and add to the container to the contents.
3. Pour chilled boiled liquid into a separate bowl, add salt for canning. Stir until completely dissolved. Pour over the vegetables and put them under pressure. Leave warm for 2-3 days.
4. As soon as the peppers acquire a yellowish tint, arrange them in sterile jars. It is important to squeeze them out of the brine with your hands.
5. Based on the above proportions, prepare a new salty liquid and fill the container with peppers. Roll up and put away for storage.

With honey

An unusual spicy taste will turn out if you make a blank with honey. The recipe for salting bitter capsicum for the winter is simple and understandable to everyone. The main thing is to observe the technology of preparation and the number of ingredients.

Products:

• garlic - 1 clove;
• chili -1.5 kg;
• rock salt - 25 g;
• clean water - 1 l;
• granulated sugar - 25 g;
• natural honey - 25 g;
• carnation - 1 inflorescence;
• laurel - 1 leaf;
• sweet pea pepper - 3 pcs.;
• table vinegar - 1 tsp

1. Boil water in a separate saucepan. Rinse the main component. You don't need to delete anything. Dip in boiling water for 2 minutes. Get and make a few punctures near the stem.
2. Wash jars with soap and sterilize. Put the spices on the bottom of each container, and then place the chili tightly. To enhance the taste and aroma, it is recommended to put grape or currant leaves on top.
3. Pour clean liquid into a saucepan, add flower honey, salt for conservation and granulated sugar. With regular stirring, bring to a boil, cook until the ingredients are completely dissolved.
4. Fill containers, cover and soak for 10-15 minutes. Strain, boil and pour again. The procedure is repeated 2 more times. After that, pour 1 teaspoon of vinegar into each jar for long-term storage. Roll up tightly, turn over.

With dill and garlic

The principle of preparation is the use of sluggish hot pepper. It is recommended to take the pods of the same size, otherwise some will be salted faster, while the latter are not yet. Now we will analyze the recipe for how to pickle hot peppers for the winter as a whole.

Products:

• hot pepper - 5.5 kg;
• garlic - 70 g;
• dill - 200 g;
• rock salt - 400 g;
• filtered chilled water - 10 l.

We do it step by step:

1. 1. Rinse the main ingredient and pierce near the stem several times. To do this, you can use a sharp fork or a toothpick. Lay on a food rake lined with parchment paper. Leave in a dark, well-ventilated area for 2 days, covered with gauze.
   2. Peel the garlic, rinse the dill and cut into several pieces.
   3. Combine prepared products in a separate large container.
   4. Pour water into a saucepan, add salt and stir until completely dissolved. Combine brine with vegetables. Place a press on top and leave for 2-3 days at room temperature. This makes the curing process go faster.
   5. Strain the pods through a sieve, squeezing out the brine. Divide into sterile containers. You can continue the cooking process in 2 ways:
      • cover the unfolded fruits with lids and sterilize for 10 minutes after the liquid boils;
      • prepare a new brine, fill the jars and sterilize for a quarter of an hour.
   6. Carefully remove containers with contents and seal tightly. Store in the cellar.

Advice! When using canned peppers, it is worth remembering that the pods are hot and salty. Therefore, when adding an ingredient when preparing other dishes, it is important to take into account all the nuances.

Spicy seasoning with tomatoes

In addition to salted peppers, you can make a bright hot appetizer. It is added to soup, marinade for meat and other dishes.

Products:

• chili - 0.55 kg;
• tomatoes - 0.3 kg;
• garlic - 5 cloves;
• oil - 100 ml;
• rock salt - 1 tbsp.

Rinse vegetables thoroughly under running water, peel if necessary. Scroll through a meat grinder. Seeds do not need to be removed, only the stalk.

Pour the oil into a deep saucepan with a thick bottom, heat it up. Spread out vegetable mixture. Simmer on low heat for half an hour to thicken the mixture. A quarter of an hour before cooking, the appetizer is salted and stirred regularly.

Arrange in sterile containers, close, cool and put in the refrigerator.

Salted bitter pepper for the winter is a tasty, healthy and pleasant preparation. For longer storage, housewives use cooking options with vinegar.