Pickled hot peppers in Caucasian style. Hot pepper pickled for the winter slices

Pickled hot peppers for the winter - an appetizer is not at all obligatory, included in the traditional list of preparations for housewives. But I bet, if you taste a spicy, crispy, burning pod at least once, you will certainly appreciate it and contribute. They say that in every woman there is a zest, then, by analogy, in men - pepper. And mine, spicy and burning and stunning, is in jars.

It will be interesting for the inquisitive to know that in cold weather fragrant snack not only diversifies the menu, but also heals. Since it is a wonderful and healthy vegetable in every way, it contains substances that can protect you from colds.

Pickled bitter pepper for the winter - cooking secrets

Each workpiece has its own nuances in proper preparation. Capsicum is not too capricious, there are few secrets:

• You can pickle peppers of any variety and color - red, green.
• Choose the longest and thinnest pods, as they pickle faster, take up full space in jars, are much tastier than their larger counterparts, and in addition look invitingly and elegantly.
• Do not reject large specimens - cut into strips.
• Before canning, cut off the dry tips of the pods, but be sure to leave at least a small tail - it will be convenient to hold while tasting.
• Do not like too spicy snack, soak for a day in cold water. Don't forget a few times given time change it - excess bitterness will go away.
• You can remove bitterness in another way, no less effective: pour pepper pods directly into jars hot water, and after 10 minutes, drain it.
• If you don’t have enough pepper for a whole jar, don’t get lost, add strips of ordinary Bulgarian, in a joint preparation it will become spicy and no less tasty.

Hot pepper, pickled whole without sterilization

A recipe that captivates with simplicity in execution, observing correct proportions, you will get a wonderful appetizer for meat and first courses.

Take:

• Hot peppers.
• Water - 5 glasses.
• Salt - 2 large spoons.
• Sugar - 3 tablespoons.
• Table vinegar - half a glass.
• Dill, Bay leaf ik, allspice, cloves, mustard seeds, parsley - choose spices at your discretion.

We marinate:

1. Wash the pods, dry and trim the dry ends. Please note: cut carefully so as not to violate the integrity of the pod. Do not touch the tail - you will hold a yummy for it.
2. Put spices on the bottom of the jar and fill with pepper pods to the top.
3. Boil water, fill the jars and leave to infuse for half an hour.
4. After this time, pour this water into a saucepan, boil with salt and sugar, and return it back to the jar.
5. Repeat this manipulation again, in the last - pour vinegar.
6. Roll the workpiece under an iron or nylon cover. IN Lately I adapted to close the preservation in jars with screw caps. They are excellent, only advice: pour the marinade to the top so that it overflows, and twist.

Georgian pickled hot pepper

Someone who, but Georgians understand spicy snacks, know a lot about and know how to cook - it's not a sin to learn. Pickled hot peppers this recipe able to become the "nail" of any feast.

Take:

• Hot pepper - 2.5 kg.
• Parsley, celery - a large bunch.
• Bay leaf - 4 pcs.
• Garlic - 150 gr.
• Sunflower oil - 250 ml.
• Salt - 3-4 large spoons (to taste).
• Sugar - 3 tablespoons.
• Table vinegar - 500 ml.

We marinate:

1. Prepare the pods for pickling - cut at the base so that the marinade quickly soaks the peppers.
2. Pour water, oil, vinegar into the pan, add sugar, parsley, salt and let it boil.
3. Boil the pods in small portions for 6-8 minutes, preventing them from floating up and turning for even cooking. Remove and place in a separate bowl.
4. Cool the marinade, put chopped herbs in it - celery and parsley, chopped garlic, bring to a boil again.
5. Pour hot peppers with marinade and press down with oppression.
6. Leave the workpiece in the refrigerator for a day, then transfer to jars and send for storage.

Hot pepper in Armenian - a quick recipe

There are not enough sharp impressions in life - cook a burning Armenian marinated appetizer for the winter. In the Caucasus, pepper is treated with adoration; not a single more or less serious meal is complete without it. Grown in large quantities, sour, pickle. They call it affectionately - "tsitsak", pluck at an early stage, when the pods are light green and not too hot. For meat, borscht - just right!

You will need:

• Tsitsak - 3 kg.
• Garlic - 250 gr.
• Sunflower oil - 350 ml.
• Apple cider vinegar - 500 ml bottle.
• Salt - 100 gr.
• Parsley - 2 bunches.

Step by step preparation:

1. Wash the pods and cut at the base with a cross, put in a wide container.
2. Cut the parsley, chop the garlic into a pulp, add salt to the mixture, mix well and place the peppers there. Marinate for a day, covered with a lid.
3. Combine vinegar with oil and fry the peppers in the mixture in small portions.
4. Fold the fried pods into liter jars and sterilize after boiling for 20 minutes.
5. Move the cooled workpiece to the cold. After a day, try and admire. It burns - go crazy, but it's impossible to break away.

Hot pepper marinated with honey for the winter

Incredible delicious preparation it will turn out if you supplement the marinade with two components that, at first glance, are not very compatible with each other.

• Take on liter jar filled with pepper: honey - 2 tablespoons, a spoonful of salt, Apple vinegar- cup. If not, instead of apple, take table, but only 6%.

Cooking:

1. With clean pods (cut a little at the tail), fill the jar tightly, laying it tightly and pour the marinade over.
2. Preparing the marinade: add to vinegar required amount salt, put honey and mix well.
3. The blank can be closed with a simple nylon lid and stored in the refrigerator.

hot pepper recipe in tomato

I call the preparation a tomato bomb, although the juice softens the sharpness of the pickled peppers a little.

You will need:

• Hot pepper - 1 kg.
• Tomato juice with pulp, purchased or prepared on your own - 2.5 liters.
• Salt - 30 gr. (spoon with top).
• Sugar - 90 gr.
• Ground pepper - ¼ teaspoon.
• Garlic, gruel - a large, with a top, spoon.
• Vinegar 9% - a tablespoon.
• Sunflower oil - one and a half glasses.
• Lavrushka - 5 pcs.

Marinate hot peppers in tomato:

1. Cut the pods and put in jars.
2. IN tomato juice add salt, bay leaf, sugar, cook for 20 minutes. add garlic, pour in vinegar, let it boil.
3. Pour the boiling marinade into a jar and roll up.

Korean pickled hot peppers

Korean cuisine cannot leave anyone indifferent. Keep a recipe, the only drawback of which is that it will not work to prepare hot peppers for the winter - this quick recipe, suggesting the same rapid use.

You will need:

• Capsicum - 1 kg.
• Garlic - ½ head.
• Water - 400 ml.
• 6% vinegar - 70 ml.
• Black pepper - a teaspoon.
• Salt and sugar - half each big spoon.
• Ground red pepper - a teaspoon.
• seeds ground coriander- small spoon.

Marinate in Korean:

1. Place the pods in a jar and pour over the marinade.

Prepare the filling: put the spices, chopped garlic into boiling water and let it boil. After 2-3 days, pickled peppers are ready.

Pickled Red Peppers Video Recipe

If you regularly prepare hot peppers for the winter, believe me, your mood will always be good, because spicy pickled pods are a source of endorphins, a substance that ensures the production of a joyful hormone. May your home always be festive and delicious! With love… Galina Nekrasova.

Bitter hot peppers - spicy vegetable that will add spice to any kind of dish. Its fruits lend themselves well different ways canning. Fans of spicy food will appreciate the unique flavor notes of pickled hot peppers, and the recipes below will teach you how to pickle hot peppers correctly and, most importantly, tasty. Bell pepper. Hot pepper pickled for the winter with oil is also very useful for the body, it contains enough vitamins and other useful substances.

For real gourmets, we also have cooking recipes, and.

Whole pickled pepper great addition to rich fatty foods. The spicy pods themselves are crispy and sour.

Necessary products (calculation for a 0.8-liter jar):

• 350 gr. hot pepper pods;
• one hundred ml of grape vinegar;
• 1 garlic head;
• 3 green branches of cilantro and dill;
• 1 sprig of fresh mint;
• 500 ml filtered water;
• 1 teaspoon l. coarse salt;
• two tsp. seed coriander and sugar. sand;
• 2 laurel. sheet;
• 2 buds of dried cloves;
• 3 pcs. shower. pepper;
• 5 pieces. black pepper.

How to pickle hot peppers:

1. For pickling, choose ripe pods of hot peppers, that is, red, without any brown and green streaks.
2. All greens - mint, dill and cilantro - rinse under cold water, shake off the drops, tear off the leaves from all the branches. The stems are not useful in pickling, they can be thrown away, the fact is that they are too coarse and unsuitable for food even after pickling.
3. The head of garlic is simply disassembled into cloves, they do not need to be peeled.
4. Wash the hot pepper, and then pierce each pod through the stalk so that excess air does not accumulate in the pepper during pickling.
5. Put the processed pods into any deep pan.
6. in a teapot or separate saucepan boil clean water. boiling water pour peppers, cover the container with a lid and wait five minutes.
7. Drain the pepper water into the sink, pour the pods again with fresh boiling water. Repeat this process three or four times. This procedure will help the peppers to boil a little, but not boil.
8. Another way to blanch peppers: put the fruits in any pan, pour water, wait for it to boil, cook for about 3 minutes. (after boiling), turn off the fire, leave under a closed lid for a quarter of an hour.
9. Pour filtered water into another saucepan, add granulated sugar along with salt, add all the peppercorns, seed coriander, lavrushka, clove inflorescences, unpeeled garlic cloves and all the greens plucked from the stems. Put this mixture on fire and wait for the liquid to boil.
10. As soon as the water boils, pour into it grape vinegar, boil the marinade for about three minutes, remove from the burner and simply leave under the lid for another 15 minutes.
11. Put green leaves and garlic cloves (from the marinade) into the jar, then carefully place all the hot peppers, try not to damage them when laying, throw in all the remaining spices from the marinade and pour the marinade itself to the edges of the jar.
12. With a fork, lightly press the peppers in the container so that the remaining air comes out, close the lid tightly, wrap the jar upside down and leave to cool for 24 hours.
13. Store preservation in a cool and dark place.

Twisted hot pepper marinated for the winter

Twisted hot pickled pepper - very spicy seasoning. A similar blank in the Korean language is called "kochi". For its preparation, a minimum of ingredients is used, only three. Hot pepper pods are crushed together with seeds, which give even more spiciness. Spicy gruel is perfect for meat dishes, it can also be added to soups or simply spread on bread.

List of ingredients:

• pepper (chili) - 1 kg;
• a head of garlic;
• table salt - 25-30 grams;
• vinegar- 100 ml.

Marinating hot peppers for the winter recipes:

1. Wash the peppers well, cut off the upper part with the stalk from each.
2. Scroll the pods along with the seeds and garlic through a meat grinder. You can also use a blender bowl to grind.
3. Transfer the resulting slurry into a deep bowl, pour table salt and pour in wine vinegar, mix thoroughly with a spoon so that the ingredients are evenly distributed among themselves.
4. Process jars with lids. For such a seasoning, it is better to take small jars from 80 g to half a liter.
5. In the prepared containers, spread the pepper twisted with seeds to the very brim and tighten the lids.
6. Store blanks in the refrigerator or any cool place.

Marinated hot pepper in Armenian style with herbs

This template is very useful for human body, as it retains all vitamins and various useful material contained in the products used. Pepper pickled with herbs and garlic turns out to be very fragrant and tasty, so it will become great snack both everyday and festive table.

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.

Armenian pickled hot peppers:

1. Rinse the pods and all the greens under cold water, peel the garlic and cut into arbitrary pieces.
2. Before you start pickling peppers, it should be baked in the spirit. cabinet until soft. The temperature inside is about 150-180°.
3. Remove the peppers from the oven and leave for a while to cool the pods.
4. In the meantime, process jars and lids.
5. Tear off all the leaves from the grass stalks.
6. Arrange the cooled pepper in sterilized containers, alternating with layers of chopped garlic and herb leaves.
7. Pour water into a saucepan, add edible salt and any of those presented in the recipe list, acetic acid. Boil the marinade, remove from the stove and let cool slightly.
8. Once the marinade is room temperature, fill them with pods in jars to the very “shoulders” of the container.
9. 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.
10. After the lapse of time, close the jars with pressed marinated hot peppers nylon or screw caps, rearrange the blanks in the refrigerator.

Marinated Georgian hot peppers in tomato juice

This preparation is interesting in that tomato juice is the sharpest in it. Pickled hot peppers in tomato juice are combined with almost all meat dishes, soups, pilaf, even with pasta and fish. For canning, it is better to take small containers from 200 to 500 ml. Pepper goes as an appetizer for main courses, and spicy tomato juice can, for example, be poured over pieces of meat or added to fried soups instead of regular tomato paste.

Necessary:

• hot pepper - one kilogram;
• red tomatoes for juice - 2.5 kilograms;
• vinegar essence (70%) - one tablespoon;
• rock salt - 1 table. false;
• sugar sand - 3 table. spoons.;
• vegetable oil - 5 table. l.;
• laurel - 5 leaves;
• garlic - 30 grams;
• black powdered pepper - a quarter tsp.

Marinated hot pepper Georgian recipe:

1. Wash the pods of bitter pepper, lay on a kitchen towel, dry a little.
2. From two and a half kilograms of tomatoes to make Fresh Juice either through a juicer or in a blender bowl - then the juice will turn out with pulp.
3. Grind the garlic into a bowl.
4. Sterilize the selected containers for preservation.
5. Pour the juice obtained from tomatoes into a saucepan and put on the stove, it should boil and only after that add all the loose ingredients (granulated sugar, black pepper powder and rock salt) to it, and also throw bay leaves.
6. Stir the tomato mixture and cook for half an hour, do not cover the pan with a lid.
7. After 30 minutes, put all the pepper pods in tomato juice. Stirring occasionally, cook for about 20 more minutes.
8. As soon as the cooking time of the peppers passes, throw the chopped garlic here and pour in the indicated amount of rast. oil, catch the lavrushka and throw it away.
9. Stir the mixture, bring to a boil. As soon as the contents of the pot boil, pour vinegar essence, stir again and turn off the heat.
10. With culinary tongs, carefully fish out all the peppers and transfer them in layers to prepared jars, pour the remaining juice over these same peppers.
11. Tighten the lids tightly, wrap in blankets. The workpiece will cool down within a day or two, then you can rearrange it in the pantry.

Pickled hot peppers with honey for the winter

This preparation of pickled bitter pepper turns out to be tart in taste and with a pleasant sweet aroma. The sweetness of honey and the bitterness of pepper are perfectly combined with each other, and for lovers of everything unusual in cooking, pepper in a honey-vinegar marinade will undoubtedly become an exotic taste discovery. Especially such pepper will go well with meat dishes. The pickling process is easy enough for a beginner in canning to handle.

What to take:

• small hot peppers- two kg;
• a head of garlic;
• vinegar (table) - 0.5 l;
• honey (liquid) - two tsp;
• fine ordinary salt - four tsp;
• peppercorns - 5 pcs.;
• plain water - 500 ml;
• granulated sugar - 2 teaspoons.

Pickled bitter pepper in Georgian for the winter:

1. Loosely place washed and dried peppers in pre-sterilized containers.
2. Pour half a liter into a small saucepan plain water, knead in it all the other products in the recipe list.
3. Put on moderate heat and wait for the marinade to boil.
4. Immediately pour the contents of the jars with bubbling boiling water, close the lids.
5. The rolled and inverted workpiece will cool down within a day and a half, and can be stored in a cellar or refrigerator.

Pickled hot hot peppers will undoubtedly ennoble the taste of any dish. Even if you are not a fan of spicy, it is still worth trying this vegetable, albeit in small quantities. It has been proven that hot pepper stimulates the production of happiness hormones. Nevertheless, it is contraindicated for people with diseases of the intestines and stomach, but for everyone else, you can safely eat it, of course, in reasonable quantities.

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Hot pepper in Caucasian style

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Very interesting recipe for spicy lovers. Harvesting hot peppers for the winter vegetable oil, with spices and herbs.

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

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

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Marinated hot pepper in Armenian style with herbs

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

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What do you need:

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hot hot pepper - one kilogram;

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

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

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garlic - 50 g;

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food salt - 50 grams;

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drinking water - one liter.

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Cooking:

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

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

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

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In the meantime, process jars and lids.

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Tear off all the leaves from the grass stalks.

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

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

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

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

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

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Chili pepper (hot, bitter) canned

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

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

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

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

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

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hot pepper for the winter

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Ingredients:

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

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Garlic - 1 Piece (head)

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Green cilantro - 3 Pieces (twigs)

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Dill greens - 3 Pieces (twigs)

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Mint greens - 1 Piece (twig)

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For marinade:

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Water - 500 g

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Grape vinegar - 100 g

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Salt - 1 teaspoon

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Sugar - 2 teaspoons

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Coriander seeds - 2 teaspoons

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Black peppercorns - 5-7 pieces

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Allspice peas - 2-3 pieces

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Cloves - 1-2 pieces

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

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

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

Hot peppers for the winter prefer to close, mainly lovers of hearty and fatty foods. This appetizer is different. unique property improve taste qualities such products, because true gourmets and connoisseurs gourmet cuisine be sure to keep a few jars of pepper in the marinade in the winter stock.

Hot pepper for the winter is preferred to be closed, mainly by lovers of hearty and fatty dishes.

Pickled pepper differs from the fresh brother in an unusual improved juicy taste. You can cook such an appetizer at home in different ways: ferment, pickle, pickle. The blank will differ only in taste notes and storage method.

To marinate for winter storage spicy pods, you will need the ingredients:

• bitter green pepper;
• 5 garlic cloves;
• 60 grams of vinegar;
• 30 grams of salt;
• herbs, spices to taste.

This appetizer should be closed in glass containers, so you should prepare them first: wash clean and scald with boiling water.

1. The pepper is thoroughly washed, the stalk is cut off and the seeds are removed.
2. Sliced ​​garlic, herbs and spices are placed at the bottom of small glass containers. Lay the prepared hot vegetable.
3. Salt is introduced and the contents of the jars are immediately poured with boiling water, vinegar is added.
4. Sterilize the snack within a quarter of an hour after boiling the liquid, roll up.

Finished product is different piquant taste and aesthetic appearance. It is also easy to save: this preparation is not picky and easily retains its taste in any conditions.

Hot pepper for the winter (video)

Hot pepper for the winter with tomatoes

You can preserve a sharp pod with the addition of other vegetables. Most housewives prefer this method of harvesting, moreover, it is quite simple and versatile.

Such a treat is prepared from various assorted vegetables, but one of the most popular options is the combination of pepper with tomatoes. Preservation of such a workpiece provides preliminary training glass containers and the following ingredients:

• 500 grams spicy pods;
• 4 large ripe tomatoes;
• a head of garlic;
• 100 grams of refined oil;
• salt to taste.

You can preserve a sharp pod with the addition of other vegetables.

Small glass containers in which snacks are planned to be blocked are pre-washed and sterilized over steam.

1. Wash the tomatoes, cut into slices, cutting off the stalk area.
2. Sharp pods are washed, cut off the stalk, cut into small slices.
3. The garlic is peeled and crushed through a press.
4. Pass vegetables through a meat grinder, add garlic.
5. Oil is introduced into an enameled container, transferred vegetable mix, add salt and send to the fire.
6. After boiling, vegetables are boiled over low heat for half an hour, transferred to prepared containers and sterilized for a quarter of an hour.

A sharp billet should be stored in a cool place, so it will overwinter without problems and retain its taste.

Hot pepper for the winter: a simple recipe

Red chili, prepared for the winter according to a simple recipe, is distinguished by a unique taste and aroma. preserve such hot snack it is recommended as a whole, while maintaining the integrity of the vegetable: the stalk is not cut off and the seeds are not removed from them.

The main components of such a snack are:

• hot chili;
• ½ large spoon of salt;
• a large spoonful of sugar;
• 50 grams of vinegar.

Red chili, prepared for the winter according to a simple recipe, has a unique taste and aroma.

Before proceeding with the vegetable pickling procedure, sterile glass containers are prepared.

1. The containers are filled to the top with pre-washed pods, the vegetables are poured with boiling water and left for a quarter of an hour.
2. Boiling water is poured into an enameled container, salt and sugar are added, after boiling, vinegar is introduced.
3. Pods are poured with boiling marinade again, rolled up.

The marinade itself is not edible because of its spiciness, but pepper is ideal for lovers of dishes with a “spark”.

How to preserve bitter pepper for the winter without sterilization

marinate stinging pods, keeping them as reminiscent of taste as possible fresh peppers, you can special recipe, the secret of which has been kept by the inhabitants of Crimea for many years. It is not difficult to prepare this snack, it should be stored in a cold place, it is well preserved even without preliminary sterilization.

To preserve sharp pods, stock up on ingredients in advance:

• a couple of kilograms of hot pepper;
• 3 large spoons of salt;
• vinegar.

You can pickle hot pods, keeping them as reminiscent of fresh peppers as possible, according to a special recipe

Cooking sequence:

1. The pods are washed, the stalk area is cut off, the seeds are cleaned, chopped into medium-sized pieces.
2. Grind the processed pepper in a meat grinder.
3. Thoroughly mix salt and pepper.
4. Prepared sterile containers are filled with the prepared mixture, filled to the neck with wine vinegar.
5. close hot nylon lids and sent for storage in the refrigerator.

This spicy dish is added to pilaf, soups, meat dishes. Pickling spicy ingredient this spicy snack is made quickly and stored without problems long time in a refrigerator.

Cooking bitter pepper in Georgian for the winter

Spicy fire is considered one of the main ingredients of the national Georgian cuisine. Preservation of a burning vegetable in Georgian begins with the preparation of the following prescription components:

• 2 ½ kilograms of hot pepper;
• 150 grams of garlic;
• a glass of refined oil;
• 500 grams of white wine vinegar;
• 50 grams of fresh parsley;
• sugar (can be replaced with honey) - 3 large spoons;
• 100 grams of celery root;
• spices, salt to taste.

A spicy fire is considered one of the main ingredients of the national Georgian cuisine.

Cooking starts spicy dish from the preparation of the main ingredient: it is washed well and cut on one side.

1. Vinegar, sugar and salt are mixed with oil in an enameled container, brought to a boil.
2. Half of the peppers are laid out in a boiling marinade, boiled for 7 minutes, after which the second half of the ingredient is boiled.
3. Grind celery, garlic and parsley, add to the peppers and pour them with the cooled marinade. Keep in the refrigerator for a day.
4. The marinade is drained, the vegetable is transferred to sterile containers. Let the marinade boil again and pour over the peppers. After that, the dish should be rolled up.

After the Georgian pods have cooled, they are sent for storage in a pantry or cellar.

Preparation of bitter pepper in Armenian

Armenian cuisine, for its part, also offers a cooking option spicy snack, only their recipes suggest pickling peppers. For this dish burning ingredient choose a greenish color, long and thin.

For this salting option, a set of ingredients is being prepared:

• 6 kilograms of hot pepper;
• 2 large heads of garlic;
• a bunch of dill;
• 2 cups of salt.

Before proceeding with the preparation of Armenian pepper, the main ingredient should be dried a little: it is laid out in one layer and left for a couple of days at room temperature.

1. Each pod is pricked with a fork in several places after washing.
2. Greens and peeled garlic are chopped with a knife, mixed with prepared pods.
3. 10 liters of liquid at room temperature are mixed with salt until it is completely dissolved and pepper is poured over it.
4. The main ingredient is fermented for several days until yellowing.
5. The brine is drained, the soaked pepper is placed tightly in sterile glass containers, sent for sterilization for a quarter of an hour, after which it can be closed for the winter.

Hot pepper for the winter (video)