How to salt hot pepper. Recipe for marinated hot peppers

Salted pepper for the winter is ready in a cold way. It will look original and appetizing next to any meat dish, it can be added to salads, and the festive New Year's table with such an appetizer will become even brighter and more beautiful, warming you in the winter frost.

How to pickle bell pepper for the winter whole

Bulgarian salted pepper will be an excellent side dish for the main course and a spicy original snack on the winter table. Below is a simple step-by-step recipe for salting bell peppers whole in jars for the winter.

Advice: peppers according to this recipe can be salted whole, with tails and seeds. So delicious fragrant juice and marinade will not flow out of whole peppercorns.

Cooking time: 60 minutes

Servings: 60

Energy value

• calories: 238.59 kcal;
• fats: 17.07 g;
• proteins: 0.67 g;
• carbs: 21.18

Ingredients

• sugar - 500 g;
• vinegar - 400 g;
• vegetable oil - 500 g;
• salt - 3 tbsp. l;
• Bulgarian pepper - 1.5 kg.

Step by step cooking

1. Thoroughly wash each peppercorn, put it in a saucepan and pour so much cool water so that the vegetables are completely covered.
2. After waiting for the boil, remove the pepper from the water. It should be blanched, but not soft. We lay the sweet pepper in pre-sterilized jars.
3. From the water in which the pepper was blanched, we prepare the marinade. To do this, add salt, sugar, oil and put the solution on the stove.
4. Vinegar should be added to the brine just before boiling.
5. Boiled marinade pour sweet peppers, cork.
6. We turn the preservation upside down, wrap it with warm material until it cools completely.

Important: salted peppers can be tasted in about a month. Until this time, store the preservation in a cold place.

How to pickle hot peppers under a nylon lid

Try to preserve salted peppers for the winter in a cold way under a nylon cover. This savory appetizer is sure to please spicy lovers.

Interesting: scientists have proven that hot pepper contributes to the production of endorphins in the body - hormones of joy, happiness and pleasure. They reduce stress and help to cope with insomnia.

Cooking time: 30

Servings: 20

Energy value

• calories: 125.57 kcal;
• fats: 0.66 g;
• proteins: 6.57 g;
• carbohydrates: 26.27 g

Ingredients

• hot pepper - 1 kg;
• parsley - 10 g;
• dill - 20 g;
• garlic - 15 g;
• salt - 100 g;
• water - 1 l.

Step by step cooking

1. First, prepare the jars. To do this, wash them with soda and sterilize by placing in boiling water for 10 minutes.
2. Put a pot of water on the fire, wait until it boils. Dissolve the salt in it and let it cool.
3. In ready-made jars, lay garlic and herbs at the bottom, and then well-washed hot peppers.
4. Pour the cooled brine into jars with chili peppers, cover with washed nylon lids.
5. Hide in the cold for later storage.

Salted pepper for the winter in a cold way under a nylon cover is ready. Such a blank should be stored in the refrigerator, and it will be possible to eat in a few days.

How to pickle pepper ram's horn for the winter

Pepper varieties "ram's horn" differs from relatives in appearance. It has a length of about 20 cm and a curved shape. When ripe, it acquires a rich red color. Peppercorns have a strong aroma, a special spicy taste and a mild aftertaste. A recipe with a step-by-step description will help you prepare such a burning, original snack.

Cooking time: 30 minutes

Servings: 20

Energy value

• calories: 88.4 kcal;
• fats: 0.34 g;
• proteins: 0.68 g;
• carbohydrates: 23.4 g

Ingredients

• hot pepper - 1 kg;
• garlic - 1 head;
• horseradish root - 10-15 cm;
• horseradish leaf - 1 pc.;
• dill umbrella - 1 pc.;
• black peppercorns - 5 pcs;
• bay leaf - 1 pc.;
• salt - 3 tbsp. l.

Step by step cooking

1. We wash pepper pods, clean garlic, horseradish root. Be sure to pierce each pepper with a toothpick in several places.
2. We sterilize jars in any way convenient for you.
3. At the bottom of the jar we put spices, aromatic herbs.
4. From above, tightly, but carefully fold the peppercorns and a leaf of horseradish. Pour salt into jars.
5. Fill the blanks with water from the tap. Close the lids and shake a few times to dissolve the salt. Add water if necessary..
6. We leave the jars with blanks on a tray at room temperature for fermentation. Banks do not need to be closed tightly with lids. Shake the jars from time to time. If the brine becomes slightly cloudy, this is normal.
7. After 5 days, roll up the lids of the container and hide in the cellar.

Note: a fragrant hot appetizer is ready, but it is advisable to eat it only after 2 months, so that all the vegetables have time to soak up the marinade during this time.

Salted peppers in jars are very easy to prepare, do not require special preparation and hard-to-find ingredients. Even an inexperienced hostess can easily cope with such detailed recipes for salting peppers, and having prepared a simple version of the snack, you can experiment in the future: improve, change or supplement the recipes to your liking.

Pepper can be used in any color, but it is desirable that its walls are thicker. The pods should be washed, cut off the tails. Wash and sterilize jars (preferably half-liter ones) and metal lids. Put a bay leaf, allspice, a clove of garlic on the bottom of the jars. Some housewives also add tarragon, basil, blackcurrant, cherry and horseradish leaves, thyme, cloves, cinnamon (a piece).

Peppers are laid on the spices - it should reach the shoulders of the jar. The first time you need to pour it with clean boiling water - it's easier to determine the required amount of marinade. After five minutes, drain the water from the jars and determine the volume. You can prepare the marinade.

For each liter of water, add a teaspoon of vinegar essence (or 50 ml of nine percent vinegar), two tablespoons of sugar and a dessert spoon of salt. Boil the marinade and pour into a bowl with pepper. Following are two options:

• cover the jars with clean iron lids and sterilize for 10 minutes, roll up, turn the lids down and leave to cool completely;
• hold the marinade in jars for five to seven minutes, drain and boil again, pour pepper, roll up, turn over and wrap for a day.

The same marinade can be used for another preparation. Pick up a pepper of different colors, cut it into rings. Take the same volume of onion and finely chop, mix with pepper and fill sterile jars with the mixture, pour boiling marinade. Sterilize half-liter jars for 10 minutes, roll up and hold upside down for a day.

Both blanks can be stored at room temperature.

Some unusual recipes

• hot pepper in vinegar-oil marinade - pepper additives are the same as in simple pickling, but prepared by mixing olive oil and apple cider vinegar with the addition of a tablespoon of honey. Pepper is placed in jars with spices and poured with this mixture. Some housewives advise replacing vinegar with lemon juice, but horseradish root must be added;
• ground hot pepper - the color of the peppers does not matter. It must be washed, cut off the tails and passed through a meat grinder (the seeds do not need to be removed). For one kilogram of pepper, you need a tablespoon of salt and half a glass of wine or apple cider vinegar (5%). Immediately transfer to a clean container and close with sterile lids. Based on this mixture, you can also make adjika
• hot pepper in tomato juice - for this preparation, you must first make tomato juice - squeeze the tomatoes and cook until the volume is reduced by half, add salt and sugar. Spread the pepper in a clean bowl, pour hot juice, cover with iron lids and sterilize for 10 minutes (half-liter jars)
• hot pepper without salt - for this workpiece, you do not need to cook the marinade. Pepper is placed in jars along with herbs and poured with apple cider vinegar, to which honey is added. When consumed, the liquid can be used as a salad dressing
• hot pepper in olive oil - wash the pepper, arrange in jars, add garlic, dill and basil, pour olive oil. When consumed, the oil should not be poured out - it can be used as a dressing for salads
• adjika - for one kilogram of hot pepper, you need half a kilogram of cilantro and garlic, a bunch of basil and the same amount of dill, salt. Wash the pepper, remove the seeds, pass through a meat grinder along with herbs and garlic. Salt the resulting mixture and arrange in clean jars. Adjika is stored in the refrigerator

Video recipe for cooking adjika.

To replenish the beneficial vitamins and trace elements that pepper is saturated with, you need to be able to properly prepare it at home. This, by the way, will significantly save the budget, because in winter the prices for vegetables are very “biting”, and the quality of the products is in doubt, because it is not known where and how they were grown. Consider the most delicious and proven recipes for salting Bulgarian, bitter and hot peppers for the winter.

How to salt bell pepper

Bulgarian pepper stands apart, whose homeland is America. Low calorie and vitamin value allows you to use it in almost unlimited quantities, and a rich color scheme will give free rein to the imagination when harvesting.

Classic garlic recipe

Bulgarian pickled peppers with garlic will go well with meat and fish dishes, boiled potatoes and rice. Onward to cooking!

We will need:

• Bulgarian pepper - 5 kg.
• Garlic - 5 tooth.
• Carnation - 5 pcs.
• Bay leaf - 5 pcs.
• Peppercorns - 30 pcs.
• Chile hot - 1 pc.

Marinade:

• Vinegar 9% -50 ml.
• Sugar - 7 tbsp. l.
• Salt - 40 gr.
• Water - 1.5 liters.

Cooking process:

1. Carefully washed and peeled pepper cut into several equal strips.
2. Boil 1 liter of water in a 3 liter saucepan. Add sugar, salt and vinegar.
3. In this marinade, blanch the peppers in portions for 5 minutes.
4. In each sterilized container, put a peeled garlic clove, bay leaf, a piece of hot pepper, cloves and 5 peas.
5. Peppers, taken out with a slotted spoon from the marinade, are tightly laid in jars.
6. After evenly pour the boiling marinade and roll up.

Video recipe

Leave jars upside down to cool. Can be wrapped, but not required. The recipe is also suitable for whole unpeeled peppers with tails. In this case, the marinade is made 2 times larger and the blanching time is increased to 10 minutes.

Recipe with onion and tomato paste

A very tasty recipe for canned bell peppers.

Ingredients:

• 1 kg of sweet pepper.
• 2 large onions.
• 4 tbsp. tablespoons of vegetable oil.
• 1 st. a spoonful of vinegar.
• 2 tbsp. spoons of tomato paste.
• 1 glass of water.
• Salt and pepper to taste.

Step by step preparation:

1. Cut the peeled onion into large half rings.
2. Sweet pepper for beauty can be chosen in different colors and sizes. We wash, clean from seeds and cut into arbitrary pieces, you should not grind too much.
3. We heat the oil in a frying pan, and preferably in a saucepan, and fry the onion for about 3 minutes over medium heat, stirring, so as not to burn.
4. Add the Bulgarian vegetable and fry for about 5 more minutes.
5. Add tomato paste, a glass of water, pepper and salt to taste.
6. Simmer over low heat for 20 minutes. Two or three minutes before the end, pour in the vinegar.
7. We spread the workpiece in sterilized jars, roll up and turn over.

You can store pickles both in the cellar and in the pantry at room temperature.

How to pickle hot peppers

A special piquancy is distinguished by hot chili peppers, which means red in translation. It will add an extra spiciness to any dish. It is a big misconception that eating hot peppers is unhealthy. On the contrary, it cleanses the blood, relieves insomnia, and normalizes brain activity. Anyone who loves this burning vegetable should definitely prepare it for the winter at home.

Honey Canned Chili

Ingredients for 1 jar:

• 1 liter of water.
• 1 clove of garlic.
• 1 st. a spoonful of salt.
• 1 st. a spoonful of sugar.
• 1 st. a spoonful of honey
• 1 clove.
• 1 bay leaf.
• 1 teaspoon of vinegar.
• Allspice, dill and parsley to taste.
• Hot pepper pods.

Preparation:

1. Washed pods with tails are dipped in boiling water for two minutes, then we pierce each with a fork.
2. We fill sterilized jars with peppers along with spices and herbs. According to taste preference, you can add horseradish, currant or grape leaves.
3. We lay the ingredients tightly, up to the shoulders of the container.
4. We prepare the marinade by heating 1 liter of water with honey, salt and sugar over low heat until completely dissolved.
5. Pour the brine into filled jars, let cool slightly and drain the brine.
6. Bring the brine to a boil and again pour into jars. We repeat the procedure 2 times.
7. For the third time, add vinegar.
8. Roll up and done!

Videos cooking

We store at room temperature, and an open dish in the refrigerator.

Easy Chili Recipe

A simple but no less delicious recipe for pickled hot peppers.

For one liter jar you will need:

• 300 grams of chili.
• 1 bay leaf.
• 7 black peppercorns.
• Art. a spoonful of coriander seeds.
• Art. a spoonful of salt without a slide.
• Art. a spoonful of sugar.
• 500 grams of wine vinegar (white).

Preparation procedure:

1. Carefully cut the washed pepper on one side and clean out the seeds with a teaspoon.
2. We put in a suitable size pan and pour boiling water.
3. We drain the water with the remnants of seeds, if there are seeds, remove them with a finger.
4. In the prepared jar we put the chili along with the bay leaf, coriander and salt.
5. Heat water in a small saucepan, add sugar and vinegar.
6. Bringing to a boil, but not boiling brine, pour the blanks.

The finished product is stored in the refrigerator for up to six months, but it will end much earlier.

Canning green hot peppers

Unlike hot chili, hot peppers are green in color and have a lesser pungency, although most people don't notice this.

For a 700-gram container, prepare:

• Hot pepper.
• 9% vinegar - 150 ml.
• Water - 150 ml.
• Sugar - 1.5 tbsp. spoons
• Carnation - 1 pc.
• Allspice - 5 pcs.

Pickling method:

1. Immerse clean washed green peppers in boiling water for two minutes.
2. To prepare the marinade, add sugar, cloves and allspice to 150 grams of water.

NOTE: If you like crispy peppers, don't blanch them. Immediately fill the jar with the laid pepper with boiling water and drain the water after a few minutes. This will reduce excess bitterness. Pour the second time with the marinade.

1. Complete cleanliness. So that the jars do not swell, it is necessary to thoroughly wash all the working equipment with soda. After washing the container, turn it over so that the water drains completely.
2. Speed. Do not pre-sterilize jars. They must be prepared immediately before seaming.
3. The quality of vegetables. Choose undamaged peppers, and if you see suspicious places, be sure to cut them out. It is not recommended to take a vegetable too early, in which case there is a high chance of the presence of pesticides.
4. Recipe following. In some cases, for example, when frying, take a thicker pepper. For

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. Preparing for the winter is easiest with hot or cold pickling. 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.

Pepper is a vegetable unique in its properties, which must certainly be in the diet of every person. It is rich in useful substances that protect the body from all kinds of infections and strengthen the immune system. When preparing pickled peppers for the winter, various herbs, horseradish and garlic are added, which enhance and emphasize its taste. Hot peppers are pickled, fermented or infused in saline.

Marinating hot peppers

Preservation of hot peppers is performed as an independent dish, and as a seasoning. For one liter jar, 250 g of hot chili pepper is taken. Ingredients:

• Coriander and cloves - 1 tbsp. l.
• Peppercorns - 5 pcs.
• Bay leaf - 2 pcs.
• Garlic - up to 5 cloves.
• Water - 1 l.
• Salt, sugar - to taste.

For marinade:

• 0.5 liters of white wine vinegar.
• 0.5 l of water.

The stalk is removed from each pod and cut on one side. The seeds are cleaned in such a way as to avoid damage to the edges and walls of the pepper. It can also be cut into circles without removing the core.

Cutting the fruit should be carried out with rubber gloves, since the released juice can irritate the skin on the hands up to the formation of ulcers.

Prepared peppercorns are lowered into a pot of boiling water so that the water covers them completely, and boiled for up to 15 minutes. Then all the water is drained. Peas of black or allspice, bay leaf, coriander, salt and sugar are laid out at the bottom of a sterilized jar. Peppers go on top. Products are poured with marinade brought to a boil. The container is tightly closed with a lid.

Vinegar in any recipe can be replaced with citric acid or juice squeezed from a lemon.

Hot pepper "Georgian"

It will take 950 grams of a burning vegetable. When using multi-colored pods, the appearance of the salt jar changes, it will be bright and saturated. Washed peppers are dried and left warm for a couple of days. It should become soft. Ingredients:

• Parsley - 30 gr.
• Dill - 50 gr.
• Celery - 50 gr optional.
• Garlic - 1 head.
• Water - 1.5 liters.
• Salt - 2 tbsp.

Each peppercorn is pierced with a knife or fork, and all the fruits are placed in a pan. Chopped head of garlic, chopped parsley and dill are added on top. Vegetables laid according to this method are poured with chilled saline. To prepare it you will need:

• Water - 1.5 liters.
• Salt - 3 tbsp. l.

Vegetables in a closed pan are salted for 3-5 days. Additionally, they should be pressed with oppression, then the pepper will pick up more salt. After a while, the entire brine is drained, for this you can use a colander. The strained fruits are laid out in a sterilized jar, filled with the same, but freshly prepared brine, and closed with a seaming or plastic lid.

Salting in Georgian is not subjected to additional cooking or sterilization and is stored in the refrigerator. You can add white cabbage or cauliflower to the recipe. The number of ingredients increases in proportion to the weight of the cabbage.

Armenian recipe

Three and a half kilograms of red hot pepper is washed and the core seeds are cleaned. To do this, you can make one longitudinal incision if the pods are thin. If the peppercorns are large, they should be divided in length into several slices. Scalded with boiling water or blanched for 2-3 minutes, they are peeled. If you do not remove it, then the skin itself will separate in a jar of preservation and will interfere with eating salad. Five cloves of garlic are cut in half.

To prepare the marinade, add to 0.5 liters of boiling water:

• Sunflower oil - 500 ml.
• Table vinegar 6% or 9% - 100 ml and 60 ml, respectively.
• Sugar - 7 tbsp. l.
• Salt - 4.5 tbsp. l.

The brine must be constantly stirred until the salt and sugar are completely dissolved. Prepared pepper is lowered into the resulting marinade and boiled for 2-3 minutes. It is necessary to ensure that the pods are not digested, but remain dense. Sliced ​​garlic cloves are placed at the bottom of sterilized jars. Pepper pods are tightly laid on top of them.

Boiling marinade is poured into a container to the very neck. Pickling peppers in Armenian style does not require additional sterilization. The jars are hermetically sealed, turned upside down and wrapped until completely cool, and then placed in a cool place.

Cold cooking method

To quickly pickle hot peppers, use the following ingredients:

• Fresh parsley - 20 gr.
• Green dill - 30 gr.
• Garlic heads - 20 gr.
• Hot pepper - 1 kg.
• Non-iodized table salt - 55 gr.

Greens are not very finely chopped, laid out in sterilized jars and garlic is added. You can add whole cloves. The rest of the container space is filled with washed, dried, with peeled cores of hot pepper. If the pods lie in a container, then filling can be done in layers, alternating pepper with herbs.

For a salty marinade, two tablespoons of non-iodized table salt are dissolved in a boiling liter of water. The cooled solution is poured into jars with vegetables and rolled up. As a container, you can use small barrels. For storage, cold-cooked seaming is placed in a cool place or refrigerator.

Spicy chili in tomato sauce

Meat or fish dishes are complemented by a simple spicy hot pepper dressing in tomato sauce. For its preparation, the following ingredients are used:

• 200 gr peeled pods.
• 1 glass of vegetable oil.
• 500 ml of tomato juice or paste, diluted with water.
• Salt and sugar to taste.

Pepper pods are freed from the stalk and core with seeds. Rinse thoroughly under running water so that grains of sand do not remain in the folds and irregularities of the surface.

Vegetable oil is heated in a pan, and the prepared vegetable is poured into it. Each peppercorn is fried on all sides until lightly softened. To speed up the process, processing can be done in an oven that is preheated to 180 degrees.

Baked or fried pods are placed in sterilized jars. The density of filling the container with pepper can be adjusted independently. Pour the remaining volume with boiling dressing. To prepare it, salt, sugar are added to tomato juice or paste and brought to a boil. With constant stirring over medium heat, the right amount of water is evaporated. The dressing becomes thick and spicy.

After filling, the hot jar is closed or rolled up with a lid. It is wrapped in a warm "fur coat" and left until completely cooled. Store in a dark cool place or refrigerator. This recipe can be used to prepare sweet bell peppers.