Is it possible to pickle hot peppers. Hot pepper: cooking recipes

Cooking pickled hot peppers for the winter is a fairly simple process, the result of which will provide a delicious snack for a long time.

Usually peppers are pickled whole, without violating the integrity of the pod.

simple recipe

The simplest recipe for this blank will not take much time and will not require any complex manipulations.

And pickled hot peppers are prepared from:

Capsicum hot pepper;
Vinegar;
Water;
Spices.

So, at the very beginning, you need to prepare the pepper pods - rinse them and cut off the dry tips, if any. It is important, again, not to damage their integrity.

After that, peppers scalded with boiling water and additives (pepper-peas, horseradish or currant leaves, cherry leaves, cinnamon, cloves, honey, etc.) are laid out in jars.

Marinade is prepared at the rate of: 1 liter of water - 2 tbsp. l. sugar and 4 tsp. salt, as well as one teaspoon of vinegar (9%). The water is brought to a boil, sugar and salt are added, after which jars with vegetables and additives are poured up to the shoulders, covered with clean lids.

Fill them with vegetables in the second circle, leave the jars for 5 minutes, then repeat the operation again.

At the last pouring of hot peppers with brine, vinegar is poured in, after which the lids are clogged, set to cool upside down.

Recipes for pickling hot peppers for the winter

There are many recipes for this blank. Every year you can prepare new options, but never pay attention to everything. Spicy home-preserved dishes diversify home cooking, allowing you to showcase culinary delights among ordinary and familiar dishes at home holidays.

And also jars of colorful peppers look very decorative on the shelves with supplies. We will present you some particularly interesting recipes.

Methods for harvesting hot pickled peppers for the winter have two main directions: pickling with hot brine and cold. Both methods are good for preserving the product, but the taste of the output is completely different dishes.

They are undoubtedly similar, but you can appreciate all the nuances by trying to cook pickled hot peppers for the winter and taste them yourself.

You can also divide the types of pickling recipes into those that use vinegar and those where it is not. So, this preservative is replaced with citric acid or products that have a strong natural acidity.

These include tomatoes, lemon juice, red currants, grape leaves. In addition to them, you can add horseradish or cherry leaves - they allow you to preserve the color of vegetables.

Hot peppers in a sweet marinade

For cooking you will need:

Capsicum - 3 kg;
Candied honey;
Vinegar 9%.

Vegetables are washed in water, and then placed in jars as a whole. Next, prepare the marinade at the rate of: for 1 tbsp. vinegar accounts for 2 tbsp. l. honey. The amount of vinegar-honey filling depends on taste preferences and the degree of fullness of the jars. This spicy-sweet appetizer goes well with many main dishes.

This kind of preparation can be stored without an airtight lid, since the vinegar and honey combined do a great job of protecting against germs and mold.

It is best to store pickled hot peppers for the winter in the refrigerator or in the cellar. The aroma and taste of the finished preservation will meet all expectations.

It is important to take into account the fact that all preservation without boiling must be prepared with sterile rubber gloves at all stages of cooking.

Cooking option with honey and sugar

Continuing the sweet-and-spicy theme, here's another recipe.

The ingredients are as follows:

Hot peppers of different colors;
Sugar;
Vinegar 9%.

Rinse the vegetables well, put in sterilized jars. The filling is prepared according to the proportion: for 1 glass of vinegar - one tablespoon of sugar and one tablespoon of honey. The amount of marinade is calculated exactly for the number of cans.

Like the previous option, this one does not require boiling the marinade and can be stored without clogging. Banks are best kept in the cellar.

Read also, Use these methods and you can cook zucchini dishes when you want, and not just in season.

Our cooks have already prepared canned tomatoes with garlic for the winter. Hurry up to make your own!

And we have collected popular recipes for twists from cucumbers, tomatoes, zucchini and eggplant. Good luck with conservation, dear hostesses!

Pickled colored pepper for the winter

This recipe is already based on boiling. The classic and familiar version looks exactly like this, however, in this particular case, honey is also present, which will give the spicy dish new colors of taste.

Here's a richer list:

Hot pepper - 5 kg;
250 g of honey;
20 g of salt;
Vegetable oil - 360 ml;
1 liter of vinegar 9%;
Spices (ground cinnamon, cloves, bay leaf and sweet peas) - to taste;
2 heads of garlic.

Sterilize jars before starting cooking. Rinse the pods, cut into 2-4 parts, scald. The marinade is boiled by bringing water to a boil and adding vinegar, oil, honey and spices. During boiling, chopped pepper is dipped in the marinade for 5 minutes and taken out.

At the bottom of each jar, you need to put 2-3 cloves of garlic without cutting them. Vegetables are stuffed into jars as tightly as possible, poured with boiling brine and rolled up. The last manipulation may not be performed, since the recipe allows for the possibility of storing the product not in sealed packaging.

Honey, according to the reviews of many housewives, perfectly complements pickled hot peppers in conservation, giving it sweetness, due to which it becomes tastier and richer in taste.

"Fire Snack"

For all lovers of spicy food, hot pepper will always be relevant, and recipes for its preparation for the winter appear every year. Here is one of the interesting variations on the theme of "pickled hot peppers for the winter."

For cooking you need:

1 kg of pepper;
Salt - 1.5 tbsp. l.;
Sugar - 1.5 tbsp. l.;
Vinegar 9% - 3 tbsp. l.

Wash the peppers as usual. Trim the tails and to release the sharp essential oils, be sure to cut the blunt side to a shallow depth. The marinade is also boiled with salt, sugar and vinegar.

Prepared peppers are put in sterile jars, after which they are poured with boiling water. After 10 minutes, the boiling water is drained and the brine is already poured. Banks are rolled up with airtight lids.

The result is a rather spicy dish that will not leave indifferent food lovers with a spark.

Pickling method without vinegar

As mentioned, pickling without vinegar is based on replacing this product with sour vegetables, leaves, etc. Let's cook hot pepper in an oil marinade.

As an example of such a method of harvesting hot peppers, such a recipe can serve.

The ingredients are:

Pepper;
Tomato juice;
Salt;
Vegetable oil;
Sugar.

So, how to pickle hot capsicum without vinegar for the winter? Let's start the process in order. Wash the vegetables, cut off the stems. The pods need to be fried. Juice can be squeezed from tomatoes, or you can take it ready-made, but it must be natural and with a lot of pulp.

Boil it several times, strain and pour sugar and salt to taste. Peppers, already roasted, put in jars and add juice all the time. Seal and sterilize jars for 20 minutes.

This unusual method allows you to do without vinegar, which may appeal to many. Nevertheless, the safety of such a product is in no way inferior to classically prepared marinades.

In addition to following the recipes, you can also resort to some additional tricks to change something in the final product or correct some miscalculations.

Peppers of any color are suitable for pickling, and if you mix them, you will get varied and beautiful.

Sometimes there may not be enough hot pepper for one or two jars. It would seem to be a problem. But there is a simple way: add chopped bell pepper to a jar, where in the marinade it will be soaked with spiciness and will not spoil the dish in any way.

In addition to it, you can add cherry tomatoes, which will also become hot and complement both the appearance and gastronomic value.

If it is impossible to be very sharp, then seeds and internal partitions of the pods can be cut out from raw pods, since they contain the main concentrations of essential oils.

There are many ways to cook pickled hot peppers, among which the main groups can be distinguished: pickling with and without boiling, as well as with and without the addition of vinegar.

Recipes differ in the presence of various ingredients - from the simplest, from salt and vinegar, to more complex ones with frying and the addition of honey and many spices.

Hot pepper is a rather spicy vegetable that adds spice and brightness to almost any dish. He is loved by all fans of the "spicy", so a frequent guest in their kitchen. Together with additives such as horseradish and garlic, it will give the dish an unforgettable flavor note, much appreciated by lovers of savory treats. Why is hot pepper so popular? The answer to this question is given by scientists. So, its use contributes to the production of endorphins, that is, hormones of happiness. Therefore, a person, eating spicy, gets pleasure. At the same time, the immune system is stimulated, blood circulation improves, stress is reduced, and pain syndrome disappears.

Hot peppers can be harvested for the winter, there are many ways to do this. It can be salted, marinated whole or with additives, dried, fermented, preserved in vinegar or lemon juice, olive oil, and so on. This is what we'll talk about today.

pickled hot peppers whole)

Ingredients: hot pepper, seasonings to taste (peppercorns, horseradish leaves, cherries and currants, as well as dill umbrellas, basil, garlic, cloves and cinnamon). Marinade: two cups of sugar and four teaspoons of salt are taken for one liter of water, one spoonful of vinegar is placed in each liter jar.

Cooking

Before making pickled hot peppers for the winter, its pods are washed, dry tips are cut off. Seasonings and pepper are laid out in prepared jars, which are previously scalded with boiling water. It is necessary to fill the container up to the shoulders. Then the water is brought to a boil, salt and sugar are added and the contents of the jars are poured, closed with nylon lids and the container is set aside to cool. Then the brine is poured into a saucepan, brought to a boil and the jars are poured again. They are also closed and left for five minutes. Then the brine is drained again, boiled and the jars are poured for the last time, after pouring vinegar into them. The container is corked, turned upside down and cooled.

Pickled peppers twisted in a meat grinder

Ingredients: one kilogram of hot pepper, half a glass of apple cider vinegar, one tablespoon of salt.

Cooking

We prepare hot peppers for the winter as follows: ripe pods of any color are washed, their stalks are cut off and passed through a meat grinder without removing the seeds. The resulting mass is mixed with salt and vinegar and laid out in sterilized jars, then closed with lids and placed in a dark, cool place.

This seasoning is great for fried meat, fish, first courses, and it can also be added to adjika.

Basic rules for pickling hot peppers

There are many recipes for hot peppers. They may differ in some nuances, but the basic principles of pickling remain unchanged. Products such as salt, vinegar and seasoning made from allspice and black pepper, cloves and cinnamon must be present without fail. Dill, garlic, celery and ginger are often used. Coarse salt is best, since fine salt often contains iodine, which can discolor the pods. Vinegar, of course, you can take apple or wine, but the best option is a concentrated table. All spices must be put whole, otherwise the brine will turn out cloudy. Pickling dishes should be selected from glass or aluminum, since such a surface does not react with vinegar and will not give the dish an unpleasant aftertaste. Pickled hot peppers should “ripen” within three weeks, and you can store it for up to one year. But after four months, it becomes a little soft. If a jar of vegetables is opened, then it should be stored only in the refrigerator, closed with a nylon lid.

Hot pepper in oil marinade

Ingredients: hot pepper, spices to taste (herbs), garlic, horseradish root, as well as bay leaf and peppercorns. For the marinade: take half a liter of apple cider vinegar and olive oil, one tablespoon of honey per liter jar.

Cooking

The pods are well washed and dried, tightly folded into prepared jars, shifted with garlic and herbs, bay leaves, peppercorns, chopped horseradish root are added. The marinade is prepared: vinegar and oil are combined, honey is added, everything is mixed well, jars are poured and closed with nylon lids. Peppers are harvested for three weeks in a warm place, after which it will be ready for use.

Vinegar can be replaced with lemon juice, but in this case, putting horseradish in jars is a must.

Hot pepper in tomato juice

Ingredients: juice from three kilograms of tomato, one kilogram of hot red pepper, one tablespoon of salt, three cups of sugar, five bay leaves, half a spoonful of ground black pepper, thirty grams of garlic, five tablespoons of vegetable oil, and one tablespoon of vinegar.

Cooking

Hot peppers, the recipes for which we are considering today, are washed and dried. Banks are sterilized. The juice is put on fire, fifteen minutes after boiling, add salt and spices, boil for half an hour, then put the pepper pods and cook for twenty minutes. Then crushed garlic and vegetable oil are added, while the bay leaf is removed. Bring everything to a boil, pour in the vinegar, mix well.

Hot peppers are placed in jars, poured with juice, rolled up and wrapped until completely cooled. It should be noted that in this dish the pepper is not as spicy as the juice, although the taste of the latter is unpredictable and magnificent. It is best to store open jars in the refrigerator.

Seasoning is great for pasta, meat, pilaf and soups.

Tsitsak

This spicy Armenian seasoning goes well with pickles, cabbage and barbecue. Pepper for her take only green, it should be thin and hot.

Ingredients: six kilograms of hot pepper, ten liters of water, one bunch of dill, two glasses of salt.

Cooking

Hot peppers do not need to be washed, they are left on the table for two days to wilted. Then it is washed and pierced through each pod with a fork. Prepared pepper is placed in a container, mixed with garlic and chopped dill, poured with pre-prepared brine. To do this, the salt is pre-dissolved in cold water. The container is covered and put under pressure for two or three days. Readiness can be determined by color: the pepper should turn yellow.

The jars are washed well, the pepper and dill are taken out, squeezed, laid out in containers and rammed. If there is brine, it is drained. Peppers are pasteurized for ten minutes and rolled up, pouring hot brine.

Pickled hot peppers: a recipe with squash and chili

Ingredients: thirty bell peppers, twenty patissons, five chili peppers, bay leaves and peppercorns to taste, half a bunch of dill, one glass of salt, one and a half glasses of sugar, four hundred grams of vinegar, three liters of water.

Cooking

How to pickle hot peppers? The cooking recipe says that the pods must be washed, cut the vegetables in half and put everything in prepared jars in layers. Water is boiled in a large container. Chili is cut into thin half rings, seasonings and dill, water are added to it and boiled for about half an hour. This is the marinade with which we will pour the vegetables. Next, three-liter jars must be sterilized for thirty-five minutes, rolled up with lids and placed in a dark, cool place. Hot peppers are served with Mexican, Chinese or Thai dishes along with fragrant rice.

Hot peppers with green tomatoes

Ingredients: two cups of diced green tomatoes, three chili peppers, two tablespoons of vegetable oil, one clove of garlic, one bay leaf, one quarter each of dry oregano, thyme, marjoram, three tablespoons of sugar, three tablespoons of salt, one liter of water, half a liter table vinegar.

Cooking

Chili pepper should be cut into rings and sent with the rest of the vegetables to sterilized jars. Next, you need to prepare a marinade from water, vinegar, sugar and salt, add spices and vegetable oil to it. All this is necessary to pour vegetables, close them with lids, cool and put for three days in a cold place. Store snacks in the cold.

Hot pepper without vinegar

Ingredients: hot pepper, cold-pressed olive oil, garlic, herbs.

Cooking

Before preparing pickled hot peppers, vegetables must be prepared: washed and dried, then put them in jars, which should first be sterilized. Fill completely with oil, close with a capron lid. Store food in a dark place. Butter from the harvest is well suited for use in salads.

So we looked at how you can cook hot peppers for the winter. Doctors say that such an appetizer is great for those who do not suffer from gastrointestinal diseases. This product is rich in vitamins, beta-carotene, iron, phosphorus, choline and many other useful elements. Many are mistaken, claiming that hot peppers are unhealthy: if consumed in moderation, it will only have a positive effect on the body. So, the product helps to get rid of insomnia, improves the condition with complications of diabetes, normalizes the functioning of blood vessels, increases the activity of the nervous tissue of the brain, treats asthma, allergies, epilepsy, atherosclerosis and even benign tumors.

Hot pepper (red) has a strong spicy aroma and a bitter taste. This is due to the content of capsaicin in it, which is not found in bell peppers. Some varieties are so pungent that touching the pod can cause skin irritation. This vegetable is rarely used in cooking. Moreover, its excessive consumption can lead to the development of malignant tumors, since it irritates the gastric mucosa. If you adhere to the norm, it will also be useful for the gastrointestinal tract, and will allow you to saturate the body with vitamins, minerals and trace elements necessary for its normal life.

An appetizer of hot peppers for the winter is great for a side dish, goes well with meat and mushrooms. Hot pepper is part of many types of preservation. They especially like to use it in adjika and all kinds of sauces. Add to vegetables to add spice and preserve in marinade for appetizers. This product is valued more by men, and especially among the peoples of the Caucasus. Preservation is not always rolled up with iron lids. Sometimes, plastic ones are enough, but in such cases, the dish needs vinegar for longer storage. In order for hot pepper to give less spiciness, it must be cleaned of seeds, and if you like spicy dishes, then on the contrary, the seeds should be left. The preparation of this type of snack does not take much time and does not require any special ingredients. This is especially appreciated by modern housewives.

For conservation, it is better to use stainless steel, glass and ceramic dishes.

How to cook a hot pepper appetizer for the winter - 15 varieties

Proportions are calculated for 1 liter jar.

Ingredients:

Hot peppers
Salt - ½ tbsp.
Sugar - 1 tbsp
Vinegar 9% - 50 gr

Cooking:

Put the washed pepper in a sterilized jar. Pour boiling water over and leave with the lid closed for 15 minutes. Then drain the water into a saucepan, salt, sugar and bring to a boil. Pour the vinegar directly into the jar, pour the marinade over the pepper and roll up with a sterilized lid.

Lids should be sterilized ten minutes before use, and jars no more than thirty minutes.

For lovers of spicy snacks.

Ingredients:

hot pepper
Water - 500 ml
Vinegar 6% - 500 ml
Salt - 2 tbsp.
Sugar - 2 tbsp

Cooking:

It is advisable to choose green pepper pods and arrange them in jars.

Mix water, vinegar, salt and sugar, boil and pour over the pepper with the resulting marinade, roll up the lids. Snacks should be stored in a cool place.

Cannot be exposed to sudden changes in temperature.

Calculation of products for one jar of 0.5 liters.

Ingredients:

Hot small pepper - 250-300 gr
Water - 150 ml
Vinegar 9% - 150 ml
Salt - 15 gr

Cooking:

Rinse the peppers, cut off the tails, put in prepared jars. Mix vinegar, salt and water, boil and let cool. Then pour prepared jars with pepper. Cover jars with lids and sterilize for at least 5 minutes. Sterilized jars roll up and cool.

Good sauce for second courses.

Ingredients:

Sweet pepper - 0.5kg
Capsicum - 200g
Red tomatoes - 0.5kg
Garlic - 300g
Vegetable oil - 100g
Walnut - 1st
Salt - 200g
Green cilantro - 10 branches
Dill greens - 10 sprigs
Parsley greens - 10 branches

Cooking:

Wash and peel the sweet pepper, stuff it with garlic cloves and pass through a meat grinder.

Then grind hot peppers, herbs, nuts and tomatoes. Mix all vegetables, add salt and oil. Mix the whole mixture well, put it in clean jars, cover with plastic lids and leave in a cold place.

To make the appetizer last until winter, add vinegar and choose sour tomatoes, roll up with iron lids.

Very beautiful and most importantly delicious appetizer.

Ingredients:

Round hot pepper - 30 pcs
White wine vinegar - 1 l
Canned tuna - 450 gr
capers - to taste
Garlic
Basil
Olive oil

Cooking:

Wash the pepper well and remove the seeds. Pour the vinegar into the pan and boil, then blanch the peppers there for about 4 minutes. Allow to dry after blanching.

Mix tuna and capers and stuff peppers. Arrange the stuffed peppers in jars, add garlic, basil to each of them and pour in olive oil.

Peppers are stored no more than 6 months, in a cool place.

Choose vegetables of the same size and the same degree of maturity for preservation.

A very tasty snack that will not leave indifferent any man.

Ingredients:

Bell pepper
Vegetable oil
Tomato juice - 1 l
Salt - 50 gr
Sugar - 200 gr

Cooking:

Rinse the hot pepper, peel the stalks and fry in vegetable oil. Allow pepper to cool and arrange in rows in jars. Each row must be filled with strained tomato juice. Which must be boiled in order to thicken to half. Salt and sugar must be added to the juice. Banks roll up and store in a cool place.

Ready preservation should be well sealed and stored in a cool and dry place.

It will be an ideal seasoning for meat and mushrooms.

Ingredients:

Garlic - 300 gr
Red hot pepper - 300 gr
Greens - 100 gr
Salt - 50 gr

Cooking:

Peel the washed peppers from the stalks and pass through a meat grinder together with garlic. Wash and chop the greens, you can also pass through a meat grinder. Mix all ingredients and season with salt to taste. Store in small jars at low temperatures.

For conservation, you need to use only fresh vegetables and fruits, on which there are no damages and signs of decay.

Products for a 1.5 liter jar.

Ingredients:

Tomatoes - 1.3 kg
Hot pepper - 2-3 pieces
Horseradish root - 15 gr
Salt - 0.5 tbsp.
Sugar - 1 tbsp
Vinegar 9% - 1 tbsp.

Cooking:

Sterilize jars and fill with tomatoes, add hot peppers. Peel the horseradish and cut into slices, arrange in jars. Pour the jars with boiling water, cover and leave for twenty minutes. Then drain the water from the jars into a saucepan and add sugar and salt, boil for about a minute. Pour vinegar directly into jars. Then pour the marinade over the tomatoes, roll up, wrap in a blanket and let cool. Then place in a cool place.

Caucasians are one of those peoples who love spicy dishes.

Ingredients:

Red hot pepper - 500 gr
Garlic - 100 gr
Coriander - 30 gr
Dill seeds - 10 gr
Salt - 250 gr
Vinegar 6% - 20 gr

Cooking:

Remove the stalks from the pepper, peel the garlic, grind the dill and coriander seeds. Skip everything through a meat grinder. Add all the necessary spices and salt, mix well. Put adjika in well-washed jars and roll up.

The most spicy adjika of all known recipes.

Ingredients:

Hot pepper - 1 kg
Garlic - 0.5 kg
Fresh cilantro - ½ bunch
Dill - 1 bunch
Basil - 1 bunch
Salt - ½ cup
Ground coriander - 1-2 tsp

Cooking:

Remove seeds and stems from peppers. Pour warm water for 4 hours. The water needs to be changed every hour. Peel the garlic. Pass greens, cilantro, pepper and garlic through a meat grinder. Salt adjika, arrange in clean jars, close with lids and store in a cold place.

Very tasty adjika, which will become your favorite snack.

Ingredients:

Tomatoes - 3 kg
Sweet pepper - 1 kg
Hot pepper - 150 gr
Garlic - 300 gr
Vinegar 6% - 300 gr
Sugar - 1 tbsp
Salt - 3 tablespoons

Cooking:

Wash all vegetables. Peel the garlic, remove the seeds from the sweet pepper, cut the spicy tails, cut the tomatoes into slices. Pass all vegetables one by one through a meat grinder. Put the resulting mixture into an enamel pan and add salt, sugar and vinegar. Mix with a wooden spoon. Leave to infuse all night.

In the morning put adjika in jars, close with lids and store in a cold place.

Take vegetables according to your own calculations.

Ingredients:

Hot peppers
Vegetable oil
Carrot
Garlic
Black pepper
Vinegar - 1 l
Water - 250 ml
Sugar - 500 gr
Salt - 100 gr

Cooking:

Rinse the peppers and cut off the stems. Fry a little in vegetable oil, let cool and arrange in jars. Arrange carrots, garlic and black pepper between the peppers. Prepare marinade: boil water, vinegar, salt and sugar. Fill cans and roll up.

Great seasoning for a side dish.

Ingredients:

Sweet red pepper - 500 gr
Hot red pepper - 200 gr
Garlic - 300 gr
Tomatoes - 500 gr
Salt - 150 gr
Suneli hops - 1.5 tbsp.

Cooking:

Rinse sweet pepper, clean the middle, stuff with garlic and pass through a meat grinder. Then cut off the stalks of bitter pepper and pass through a meat grinder together with tomatoes. Mix everything well and season with salt. Add suneli hops. Store in a cold place, arranged in jars.

Delicious and original seasoning for second courses.

Ingredients:

Red sweet pepper - 500 gr
Bitter red pepper - 200 gr
Garlic - 300 gr
Tomatoes - 500 gr
Green cilantro - 1 bunch
Salt - 160 gr
Ground walnuts - ½ tbsp.
Nut oil - 3 tbsp.
Suneli hops - 2 tbsp.

Cooking:

Peel sweet peppers from seeds, and bitter from stalks. Peel the garlic and stuff the sweet pepper with it. Together with hot peppers and tomatoes, pass through a meat grinder. Salt the resulting mixture, add nut butter, chopped cilantro and nuts. Divide into glass jars with clean lids and store in a cool place.

Hot pepper appetizer

Very tasty and easy to prepare appetizer.

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

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

Why Harvest Hot Peppers

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

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

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

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

Safety

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

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

The easiest hot pepper recipe for the winter

To create this dish you will need the following products:

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

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

Pickled Hot Pepper Recipe Without Vinegar

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

You will need the following products:

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

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

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

Recipe for pickled spicy snacks for the winter

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

It is required to prepare the following products:

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

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

Hot pepper recipe. Tomato snack for the winter

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

You need to prepare the following ingredients:

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

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

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

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

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

Store prepared snacks in cool place before winter.

English hot pepper recipe

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

Prepare these foods:

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

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

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

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

Roasted Hot Pepper Recipe

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

You need the following products:

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

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

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

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

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

Korean Hot Pepper Seasoning Recipe

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

We need the following products:

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

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

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

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

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

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

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

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

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

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

pickled hot peppers whole)

You need to take the pepper and wash it. After dry it, take a toothpick and prick near the stem. Take the pepper and put it in a dish that has already been sterilized and dried. After that, everything needs to be sprinkled with greens, pieces of roots, be sure to crush with a spoon so that all this is packed as tightly as possible. After that, everything is poured with ready-made brine, which was allowed to boil for 3 minutes, and then cool to room temperature. Put everything under pressure, let it stand for 2 weeks at room temperature, and after that, salted hot peppers are transferred to the cold. The brine is easy to make - 25 ml of a bite and 30 grams of salt per liter of boiled water. In order to prepare hot peppers for the winter, you need to take the following products:

Preparation: Rinse the peppers well, cut off the legs and carefully remove the cores with seeds. If large red peppers are used, they should be cut into regular rings or obliquely. Put in sterile jars with the open side up, or add pepper rings. Pour in boiling water. After half an hour, drain all the water, boil again, add sugar and vinegar, salt. Mix well and pour into liter jars. Roll up, turn over, wrap.

Half a teaspoon of vinegar essence.

Pickled peppers twisted in a meat grinder

Dry dill, salt, allspice black. water - 1 liter;

Then you need to cook the marinade. To do this, bring water with spices and herbs to a boil and add white grape vinegar to it. The marinade should be kept on fire for 2-3 minutes, after which you need to remove the pan from the stove and let the liquid brew for another 15 minutes.

Before preparing pickled hot peppers, vegetables must be prepared: washed and dried, then put them in jars that should first be sterilized. Fill completely with oil, close with a capron lid. Store food in a dark place. The oil from the harvest is well suited for use in salads.

Hot peppers, the recipes for which we are considering today, are washed and dried. Banks are sterilized. The juice is put on fire, fifteen minutes after boiling, add salt and spices, boil for half an hour, then put the pepper pods and cook for twenty minutes. Then crushed garlic and vegetable oil are added, while the bay leaf is removed. Everything is brought to a boil, vinegar is poured in, mixed well.

Basic rules for pickling hot peppers

Hot pepper in oil marinade

A tablespoon of coarse salt; In order to cook Bulgarian pepper in tomato sauce, you will need to prepare the following products:

Bulgarian pepper, not very large - 800 grams;

Pickling hot peppers. Quick recipe for the holidays

Cooking technology

Hot pepper in tomato juice

Cooking technology carnation - 1 inflorescence per liter jar;

Then you need to take a sterilized jar and put garlic cloves and herbs on its bottom. Next, remove the chili peppers from the pan and carefully, trying not to damage them, place them in a glass container. Cooked vegetables become elastic, so they are easy to fit.

Tsitsak

Vinegar - 300 ml 6%;

Juicy Bulgarian peppers - 2 buckets of 10 liters each; 2 glasses of water;

Hot peppers are suitable not only for harvesting for the winter, but also for preparing quicker snacks. They can be marinated and served on the table in a couple of days.

Rinse the pepper, remove the seeds (work with gloves), pour boiling water over and put under oppression for several hours. This procedure will relieve the pods of bitterness. Drain the water, put the pepper in jars, add spices (garlic, peppercorns, etc.), pour boiling water, season with salt and vinegar. Sterilization - 30 minutes. Screw the jars with lids - and the snack is ready.

Wash jars, sterilize. Rinse the spices and arrange in containers: garlic, cut in half, dill branches, peas and bay leaf. Cut the stems off the hot pepper pods. Put in banks. Pour salt, pour hot water and vinegar, cover with sterile lids. Put a cloth in a pot of water (on the bottom), put the jars on sterilization for 10 minutes from the moment of boiling. Then roll up the lids.

Pickled hot peppers: a recipe with squash and chili

sugar - 1 tablespoon; Now you need to pour the marinade into the jars. After that, the peppers should be carefully pressed with the blunt side of the fork so that all the air comes out of them. Now the container must be filled with marinade to the very brim and immediately roll up the lid. Then the jars with vegetables should be wrapped in a blanket and left in this form until completely cooled.

Seasoning is great for pasta, meat, pilaf and soups.

Hot peppers with green tomatoes

Ingredients Cinnamon - a teaspoon.

Tomatoes - a bucket of 10 liters;

Sugar - one and a half tablespoons;

Hot pepper without vinegar

The method is similar to the previous one, the proportions are the same. But due to the fact that long storage is not required, you can experiment with preparing a summer snack from hot peppers, for example, by adding fresh herbs to the marinade, and replacing part of the pepper with seasonal vegetables: celery root, small carrots, cherry tomatoes, garlic, gherkins. Preserving bitter pepper for the winter

Pickling hot peppers for the winter without sterilization

peppercorns - to taste;

Chili peppers can be stored at room temperature. It is convenient to use twist-on lids for preserving the product. Then it will be possible to open and close the jar as needed.

Chili peppers are a savory vegetable that adds spiciness and brightness to any dish. He is warmly revered by all lovers of "spicy". Chili is harvested in many ways: it is pickled whole, salted, canned in combination with other vegetables, etc. The best recipes for making hot peppers for the winter are described in this article.

syl.ru

Pickled chili peppers. Chili peppers for the winter: recipes

This spicy Armenian seasoning goes well with pickles, cabbage and barbecue. Pepper for her is taken only green, it should be thin and hot.

Why do people like "spicy"?

: hot pepper, seasonings to taste (peppercorns, horseradish leaves, cherries and currants, as well as dill umbrellas, basil, garlic, cloves and cinnamon). Marinade: two cups of sugar and four teaspoons of salt are taken for one liter of water, one spoonful of vinegar is placed in each liter jar.

Who is bad for hot peppers?

You need to take beautiful peppers of bright colors, preferably red and yellow, apples, on the contrary, should be pale. Peppers need to be washed, then remove the partitions from it along with the seeds. Cut them in half lengthways. After all this should boil for about 3 minutes. Then take the apples and cut into quarters, while the seeds are tedious to remove. Apples need to be boiled for a minute in small portions. Next, everything needs to be kneaded in jars, in layers, first pepper, and then apples. After that, you need to pour everything with marinade directly from the stove, and cover the jars with clean boiled lids and put them on sterilization - for 20 minutes you need to sterilize jars for half a liter, and jars for a liter - for half an hour.

Pickled hot peppers whole. Ingredients

Salt - 2 tablespoons with a small top;

Carnation - 2 pieces;
Spices that are suitable for hot peppers
The Hungarian recipe involves the use of the following set of products: capsicum (bitter) - 1 kg.
This recipe will appeal to all lovers of spicy snacks.
honey - 1 tablespoon;
So, now you know how to cook pickled chili peppers. The recipe for this dish can be mastered even by a novice hostess.

Pickled chili peppers. Recipe

Scientists have long answered this question. It turns out that the tear-inducing, scalding chili causes the body to release endorphins. The brain, which mistakenly received a danger signal due to the sharpness of the product, immediately releases a solid portion of happiness hormones into the bloodstream. Therefore, a person who eats chili peppers gets pleasure. Endorphins stimulate the nervous system, which in turn improves blood circulation, relieves pain and improves mood. It turns out that chili peppers are very useful.
Ingredients
Cooking
For him you need to buy the following:
Sugar - one and a half glasses;
In order to cook peppers in this way, you must first select the smallest pods, then wash them thoroughly. The stalks must be carefully cut with a knife. Then remove the seeds from the peppers, rinse everything again. After that, you need to put the pepper in boiling water for about 3 minutes. Immediately take it out so that there is no water left in it, and transfer it to the jars that you previously sterilized. After that, you need to throw the right amount of cloves into the jars. Make the brine as follows - you need to take vinegar, mix with sugar and let it all boil. After the brine, directly from the fire, you need to pour the peppers that are already in jars. Next, you need to put everything on sterilization, after covering it with boiled lids. Sterilization should take place within 15 minutes. Roll up, freeze only upside down.
Hot peppers go well with most spices. You can put garlic, leek or shallot, tarragon (tarragon), bay leaf, spicy pepper in the marinade. Horseradish root and leaf, cherry and currant leaves, oregon and basil, dill or cumin umbrellas, cloves, cinnamon, small pieces of ginger are good.
For brine
Recipe Ingredients
nine percent vinegar - 1 teaspoon per liter jar;
Hot chili pepper is an excellent base for making hot adjika. In order to create this snack at home, you need the following products:

Doctors say that chili is contraindicated for people suffering from problems with the gastrointestinal tract. The rest of us need to eat hot peppers. It contains a great variety of useful substances, such as vitamins B1, B3, B2, B6, A, B9, E, C, PP, K, iron, potassium, phosphorus, choline, beta-carotene and others. The opinion that everything "spicy" is unhealthy is erroneous. If you use chili pepper in moderation, it will have a beneficial effect on a person’s well-being. Regular consumption of a spicy vegetable improves the condition in some forms of diabetes, helps get rid of insomnia, normalizes the activity of the nervous tissue of the brain, treats bronchial asthma, epilepsy, atherosclerosis, benign tumors and allergies. In a word, it is useful for everyone to know how to prepare chili peppers for the winter. Preservation recipes for this product will be outlined below.

Chili adjika. Ingredients

: six kilograms of hot pepper, ten liters of water, one bunch of dill, two glasses of salt.

Before making pickled hot peppers for the winter, its pods are washed, dry tips are cut off. Seasonings and pepper are laid out in prepared jars, which are previously scalded with boiling water. It is necessary to fill the container up to the shoulders. Then the water is brought to a boil, salt and sugar are added and the contents of the jars are poured, closed with nylon lids and the container is set aside to cool. Then the brine is poured into a saucepan, brought to a boil and the jars are poured again. They are also closed and left for five minutes. Then the brine is drained again, boiled and the jars are poured for the last time, after pouring vinegar into them. The container is corked, turned upside down and cooled.
Sweet Bulgarian pepper of different colors - 2.5 kilograms;
Ground black pepper - to taste. But no more than a teaspoon without a top;
You can make hot pickled peppers, which will definitely support your immunity during the cold season. To do this, you need to prepare the following products:
Other vegetables in the same marinade

Chili adjika. Cooking method

salt - 1 tablespoon.
Chili pepper - 1 kilogram;

In order to prepare whole hot peppers for the winter, you will need the following products:

Chili marinated in honey. Ingredients

Cooking
Ingredients
Horseradish leaves - 10 grams;
Vegetable oil, unrefined - a glass.
Hot pepper - 1.5 kilograms;
In addition to peppers, in the same way you can harvest other vegetables for future use or simply cook a savory snack from them in the summer. Using the same marinade, you can cook a delicious dish of tomatoes, asparagus beans, cucumbers, bell peppers, young garlic heads and garlic arrows, small onions, cauliflower and broccoli (disassembled into inflorescences), cut into thick half rings of eggplant, zucchini and squash, chilli beans, asparagus, green peas. If any other product predominates, hot peppers still need to be added, at least 2-3 pieces per three-liter jar. Mixes of vegetables marinated together are also very beautiful and tasty. In this case, all vegetables or their parts must be the same size.
liter of water;
bitter capsicum (1 kg);
Chili peppers preserved in honey marinade are a very tasty and healthy dish. The recipe for its preparation is quite simple.
garlic - 2 heads;
Chili peppers - 6-8 pieces (350 grams);

Chili marinated in honey. Cooking method

Hot peppers do not need to be washed, they are left on the table for two days to wilted. Then it is washed and pierced through each pod with a fork. Prepared pepper is placed in a container, mixed with garlic and chopped dill, poured with pre-prepared brine. To do this, the salt is pre-dissolved in cold water. The container is covered and put under pressure for two or three days. Readiness can be determined by color: the pepper should turn yellow.
: one kilogram of hot pepper, half a glass of apple cider vinegar, one tablespoon of salt.
Dill fresh herbs - 10 grams;
In order to cook bell pepper in this way, you will need to do the following:
Coarse salt - 3 tablespoons without top;

Bulgarian pepper is a very elegant and tasty vegetable, and therefore it is a pleasure to cook from it. In fact, you can cook not only stuffed peppers or lecho, which every housewife knows how to cook today. Today we will teach you real miracles - to cook such beautiful and elegant appetizers from pepper that you will very quickly gain fame as an excellent cook.

syl.ru

Harvesting bitter pepper for the winter: various recipes

7-8 full spoons (tablespoons) of sugar;

A liter of water (enough for four 700-gram jars);

First you need to prepare the pepper. Wash, hold for a few minutes in boiling water and pierce in several places with toothpicks.

ground coriander - 2 tablespoons;
Dill and cilantro greens - 3 sprigs each;
The jars are washed well, the pepper and dill are taken out, squeezed, laid out in containers and rammed. If there is brine, it is drained. Peppers are pasteurized for ten minutes and rolled up, pouring hot brine.
Cooking
Hot pepper pods - 1 piece;

Wash it properly, then remove all seeds and stalks. Next, you need to cut everything into fairly large straws. After that, you need to thoroughly wash the tomatoes, pass them through a meat grinder and squeeze the juice. Some do not squeeze the juice, but boil the tomato mass to the desired condition. After that, you need to add all the spices that are needed for this recipe. Vinegar should not be added. Boil everything for 17-20 minutes, after which all the vinegar is added and pepper is immediately added. All ingredients after boiling over medium heat should cook for 20 minutes. Stir everything all the time and make sure that the pepper is not digested, otherwise it will turn out not too beautiful, but still tasty. Everything is placed in already sterilized jars and rolled up.

Sugar - up to 250 grams;

Peppers can be made sweet and spicy, cook various vegetable platters and salads with them, and also cook peppers in a wide variety of sauces and fillings. Choose any recipe and start creating.

a little more than a glass (250 ml) of vinegar 9%;

8 full spoons (tablespoons) of sugar; Then you should fill the prepared jars with spices, herbs and pepper. You can also put horseradish leaves and root, currant or cherry leaves here. Chili pods should reach the "shoulders" of the jar. This is necessary so that subsequently the vegetables do not rise above the marinade. Otherwise, their shelf life is significantly reduced.

wine or apple cider vinegar - 2 tablespoons;
garlic - 1 clove;
Ingredients
We prepare hot peppers for the winter as follows: ripe pods of any color are washed, their stalks are cut off and passed through a meat grinder without removing the seeds. The resulting mass is mixed with salt and vinegar and laid out in sterilized jars, then closed with lids and placed in a dark, cool place.
Bay leaves - 5 pieces;
In order to cook pickled bell peppers for the winter, you need to prepare the following:

Vegetable oil, you can olive - 3 tablespoons;

We will start, perhaps, with an unusual snack, which will surely appeal to those who are simply crazy about spicy. In order to prepare such an appetizer, we will need to take the following products:

3 full spoons (tablespoons) of salt;

3 full spoons (tablespoons) of salt;Now you need to prepare the marinade. Salt, honey and sugar should be placed in boiling water and boiled until completely dissolved. Then the vegetables can be poured with the resulting marinade and covered with a clean lid on top. In this form, the bank should cool down until it can be safely picked up.

Sweet pepper - 4 pods.
mint greens - 1 sprig;
: thirty bell peppers, twenty patissons, five chili peppers, bay leaves and peppercorns to taste, half a bunch of dill, one glass of salt, one and a half glasses of sugar, four hundred grams of vinegar, three liters of water.

This seasoning is great for fried meat, fish, first courses, and it can also be added to adjika.

Garlic - 8 large cloves;

Bulgarian pepper - 1 kilogram;

Vinegar 250 ml - 9%.

Carrots - to taste; aspirin tablet.

200 ml 9% vinegar;
After that, the brine should be drained from the containers back into the pan. It must be brought to a boil again and poured into a jar of pepper and spices. Let the vegetables stand for another five minutes. Then the marinade must again be drained, boiled and filled with jars to the very top. Vinegar should be added to each glass container. Ready red pepper (chili) should be rolled up with sterilized lids and cooled.
First of all, peppers should be washed and cleaned of stalks and seeds. Combine them with peeled garlic and add coriander to the vegetables.
white (wine) vinegar;
Cooking

There are many recipes for making hot peppers. They may differ in some nuances, but the basic principles of pickling remain unchanged. Products such as salt, vinegar and seasoning made from allspice and black pepper, cloves and cinnamon must be present without fail. Dill, garlic, celery and ginger are often used. Coarse salt is best, since fine salt often contains iodine, which can discolor the pods. Vinegar, of course, you can take apple or wine, but the best option is a concentrated table. All spices must be put whole, otherwise the brine will turn out cloudy. Pickling dishes should be selected from glass or aluminum, since such a surface does not react with vinegar and will not give the dish an unpleasant aftertaste. Pickled hot peppers should “ripen” within three weeks, and you can store it for up to one year. But after four months, it becomes a little soft. If a jar of vegetables is opened, then you need to store it only in the refrigerator, closing it with a nylon lid. Sugar - one and a half tablespoons;

Ripe gooseberries - 800 grams without damage and dots;

fb.ru

Marinated hot peppers for the winter

You need to take the pepper and wash it from dust and dirt. Put a pot with plenty of water on the fire, wait for it to boil. After that, you need to keep everything on fire for about 4 minutes, put it in jars that you previously sterilized or calcined at high temperatures in the oven. After the pepper is poured with marinade directly from the fire and quickly rolled up.

Large sea salt - 4 tablespoons;
Cooking technology

spices optional.

Hot pepper can be harvested for the winter in a variety of ways. There are so many recipes for its preservation that the hostess can cook it in a new way every year. Feel free to experiment. Bon appetit!
Then all products must be ground in a blender or with a meat grinder to a puree state.

spices: cloves, bay leaf, allspice (peas) and black, coriander, sugar, salt.

Salt - one and a half tablespoons;

The marinade must be prepared from the following ingredients:

Pepper can not only be preserved and pickled, it can be salted, and it will be stored no worse.

Sugar - 2 tablespoons;

fb.ru

Pepper blanks for the winter

Cooking technology

Hot peppers - a spicy snack for the winter

Now add vinegar and salt to the resulting vegetable mass and mix everything well.

First you need to choose the right peppers. They should be mature, rich red in color, without admixture of brown and green streaks. Ideally, vegetables should be removed from the bush just before cooking.

Ingredients

: hot pepper, spices to taste (herbs), garlic, horseradish root, as well as bay leaf and peppercorns. For marinade: take half a liter of apple cider vinegar and olive oil, one tablespoon of honey per liter jar.

Vinegar 9% - 140 ml;

Water - 1 liter;

So, the products that you need to make salted peppers:

Vegetable oil, necessarily deodorized and refined - 130 ml;

Prepare the peppers using rubber gloves: remove the seeds, cut in half, rinse. Divide into jars. Boil the brine by mixing water with sugar, vinegar and salt. Pour over the pepper, leave overnight. During the night, part of the brine will be absorbed into the pods. Therefore, in the morning you will need to cook a little more and fill the jars. Sterilize the containers, add aspirin and screw on the lids. It turned out a spicy pepper appetizer.

Hot pepper for the winter

Harvesting bitter pepper for the winter begins with the fact that the pods are washed and dried. Then prepare the filling. To do this, mix water with salt, sugar, vinegar. Put spices in sterilized jars, tamp the pods. Harvesting bitter pepper for the winter without sterilization will require double filling. The first time you should fill the containers with boiling water. Hold for 15 minutes and drain the water. Then pour the prepared marinade over the peppers. The finished snack should be twisted under the lids and set to cool. Harvesting hot peppers for the winter without sterilization is a simple and quick way to preserve the product. Pepper will stand for a long time, the brine will remain clean and bright.

Harvesting bitter pepper for the winter

Then, all leaves must be removed from the green sprigs of dill, mint and cilantro. The stems are not recommended for use in cooking, they are too hard and unsuitable for food even after heat treatment. Torn leaves should not be crushed. It is better to put them in the marinade whole.

: two cups of diced green tomatoes, three chili peppers, two tablespoons of vegetable oil, one clove of garlic, one bay leaf, one quarter each of dry oregano, thyme, marjoram, three tablespoons of sugar, three tablespoons of salt, one liter of water, half- liters of table vinegar.

Cooking

Pickled hot peppers for the winter

Water - 1.5 liters.

Apple cider vinegar - 50 ml;

Horseradish root - 15 grams;

Vinegar 6% - 400 ml;

Spicy lovers will definitely appreciate the spicy and bright pepper appetizer. Hot peppers can be served with first courses, meat, salty pies. On the festive table, they will go well with strong alcohol. And one or two pickled peppercorns can be added to borsch or roast.

Hot pepper: cooking snacks for vodka

Sharp, crispy and with a slight sourness, you get a pepper prepared in the following way. For a liter jar you will need:

Salted hot peppers for the winter

You can talk for a long time about how to prepare chili peppers for the winter. The recipes outlined in this article will help lovers of "spicy" stock up on a hot vegetable for the whole year.

After that, you should divide the garlic into cloves. You don't need to clean them. Pickled garlic cloves make a great appetizer.

Cooking

The pods are washed and dried well, tightly folded into prepared jars, shifted with garlic and herbs, bay leaves, peppercorns, chopped horseradish root are added. The marinade is prepared: vinegar and oil are combined, honey is added, everything is mixed well, jars are poured and closed with nylon lids. Peppers are harvested for three weeks in a warm place, after which it will be ready to eat.

You need to prepare the pepper as follows - large pods need to be cleaned of seeds and boiled in boiling water for about 2 minutes. After that, you need to put it all in ice water for 4 minutes, take it out, wait until the water drains from the vegetables and put it in jars along with spices. Banks need to be sterilized and calcined in advance. Then you have to make a marinade - pour salt and sugar into the pan, pour water and vinegar and let it all boil.

Sugar - 100 grams.

In order to make a marinade for pickling peppers, you will need to take the following:

Hot pepper - 1000 grams.

Bulgarian pepper marinated in tomato sauce

Hot peppers in marinade on the table

Ingredients (listed for a liter jar)

capsicum hot peppers (choose thicker fruits, any color) in an amount sufficient to fill the jar tightly;

Chili pepper pods - 7-8 pieces;

Now the pepper pods need to be thoroughly washed and pierced through at the base with a thin knife, otherwise air will remain in the vegetable during pickling. Next, the chili should be placed in a large saucepan and pour boiling water on top. The vegetables must be kept under the lid for five minutes, after which the cooled water from the container must be drained and the pepper pods must be poured with a fresh portion of boiling water again. This procedure must be repeated 3-4 times. Vegetables should be slightly cooked, but not fully cooked. It is important that the peppers become soft, but do not start to spread.

Vinegar can be replaced with lemon juice, but in this case, putting horseradish in jars is a must.

The contents of the jars are poured with boiling marinade. After that, everything is covered with lids and put on sterilization. Banks of one liter should sterilize for about 25 minutes. After that, everything is rolled up and turned over until it cools completely.

Pepper should be prepared as follows - first, wash it properly in cold water, and then put it to dry. Gooseberries must first be sorted out, and then washed too, after removing the stalks and inflorescences. It is necessary to cut the pepper into two or four parts along - depending on the size of the chosen pepper, put it in sterilized jars, constantly pouring everything with gooseberries. Keep in mind that you will need to shake the jar from time to time to ensure that the peppers and gooseberries are evenly distributed.

Bulgarian pepper marinated with gooseberries for the winter

Water - 1 liter;

In order to make such an appetizer for the winter, you need to select the smallest pods of hot peppers. It must be washed thoroughly, and then put on a sieve or colander so that water is glassed from the pepper. As soon as the peppers dry, you need to take sugar and salt, vinegar and vegetable oil, wait until the grains of salt and sugar are completely dissolved in the liquid.

The most interesting and unusual look on the table is an appetizer made from small or medium whole peppercorns, especially if you combine peppers of different colors in it: light and dark green, yellow, red, orange. If there was no small pepper at hand, it is quite possible to pickle large hot peppers by cutting them into slices a centimeter thick.

a few (4-5) garlic cloves;

Bay leaf - 1 piece per liter jar;

You can soften the chili in another way. To do this, pepper pods should be placed in cold water, bring the product to a boil and cook over low heat for three to four minutes. Then the pan with vegetables should be removed from the stove and held with the lid closed for about 15 minutes.

Ingredients

Bulgarian pepper, canned for the winter with apples

In order to make bell peppers with cauliflower, you need to take the following:

Next, you must prepare the marinade as follows - let the water boil, then add sugar, a little salt and vinegar to it. Bring everything to a boil and then remove from heat. This pepper is poured with an almost boiling liquid and immediately rolled up.

Vinegar - 60 ml 9%;

After that, wash the greens and cut it as small as possible, just peel the garlic, if the cloves are large, you can cut them into several pieces.

Preserving hot peppers for the winter

Pods of bitter pepper (enough to fill tightly in a jar);

Vinegar: essence 70% - 1.5 tsp, 9% - 55 ml;

Sweet bell pepper marinated with garlic

greens (basil, parsley, dill) - to taste;

Now you should prepare glass jars. Before use, they must be carefully sterilized in any convenient way.

: hot pepper, cold-pressed olive oil, garlic, herbs.

: juice from three kilograms of tomato, one kilogram of hot red pepper, one spoonful of salt, three cups of sugar, five bay leaves, half a spoonful of ground black pepper, thirty grams of garlic, five tablespoons of vegetable oil, and one spoonful of vinegar.

Juicy red bell pepper - 1 kilogram;

In order to prepare such a delicious pepper, you need to take the following products:

Salt - 3 tablespoons without top.

Wash and peel the carrots, cut into fairly thick circles. After that, you need to pour pepper into a dry, but very hot frying pan, fry it, stirring as often as possible. But the peppers from such frying should darken a little. After the pepper is mixed with herbs, the rest of the ingredients. Everything needs to be salted and compacted tightly, pre-salted. Then everything needs to be poured with marinade and left for sterilization. Be sure to roll up and cool only upside down.

Ingredients: one and a half kilograms of peppers of different colors (at least two), 2 tbsp each. sugar and salt, 5 tablespoons of vinegar (3%), and 2 liters of water. You can add spices.

a teaspoon of salt;

bay leaf;

garlic - 1 clove;

Next, pour half a liter of water into a separate pan. Seasonings should be thrown into it: salt - 1 teaspoon; sugar - 2 teaspoons; coriander - 2 teaspoons; black pepper - 5-6 peas; allspice - 2-3 peas; bay leaf - 2-3 pieces; garlic cloves; cloves - 1-2 pieces; all available greenery.

Preparing pepper and eggplant seeds for sowing

Is it possible to pickle hot peppers. Hot pepper: cooking recipes

simple recipe

Recipes for pickling hot peppers for the winter

Hot peppers in a sweet marinade

Cooking option with honey and sugar

Pickled colored pepper for the winter

"Fire Snack"

Pickling method without vinegar

pickled hot peppers whole)

Pickled peppers twisted in a meat grinder

Basic rules for pickling hot peppers

Hot pepper in oil marinade

Hot pepper in tomato juice

Tsitsak

Pickled hot peppers: a recipe with squash and chili

Hot peppers with green tomatoes

Hot pepper without vinegar

How to cook a hot pepper appetizer for the winter - 15 varieties

Hot pepper appetizer

Why Harvest Hot Peppers

Safety

The easiest hot pepper recipe for the winter

Pickled Hot Pepper Recipe Without Vinegar

Recipe for pickled spicy snacks for the winter

Hot pepper recipe. Tomato snack for the winter

English hot pepper recipe

Roasted Hot Pepper Recipe

Korean Hot Pepper Seasoning Recipe

pickled hot peppers whole)

Pickled peppers twisted in a meat grinder

Basic rules for pickling hot peppers

Hot pepper in oil marinade

Hot pepper in tomato juice

Tsitsak

Pickled hot peppers: a recipe with squash and chili

Hot peppers with green tomatoes

Hot pepper without vinegar

Pickled chili peppers. Chili peppers for the winter: recipes

Why do people like "spicy"?

Who is bad for hot peppers?

Pickled hot peppers whole. Ingredients

Pickled chili peppers. Recipe

Chili adjika. Ingredients

Chili adjika. Cooking method

Chili marinated in honey. Ingredients

Chili marinated in honey. Cooking method

Harvesting bitter pepper for the winter: various recipes

Marinated hot peppers for the winter

Pepper blanks for the winter

Pepper blanks for the winter

Hot peppers - a spicy snack for the winter

Hot pepper for the winter

Pickled hot peppers for the winter

Salted hot peppers for the winter

Bulgarian pepper marinated in tomato sauce

Bulgarian pepper marinated with gooseberries for the winter

Bulgarian pepper, canned for the winter with apples

Sweet bell pepper marinated with garlic

You might be interested:

Categories

Latest Articles

Advertising