Hot pepper for the winter - recipes. How to pickle hot chilli, sweet, bitter, chili, bell pepper for the winter? Recipes for pickled and canned peppers for the winter in jars, without sterilization, with vegetable oil

We all close sweet peppers for future use in different forms. But today I will tell you how to prepare pickled hot peppers for the winter.

"Spark" of tomato, garlic and hot pepper for the winter

First, I will share a recipe for an appetizer for the winter “Spark” of tomato, garlic and hot pepper, which is suitable for meat dishes, potatoes and just a snack.

Necessary products for cooking:

• 3 kilograms of tomatoes;
• 150 grams of hot pepper;
• A kilogram of sweet pepper;
• 7 heads of garlic;
• One third of a glass of vinegar;
• a tablespoon of sugar;
• A glass of salt.

How we do:

1. We twist the washed, peeled vegetables.
2. Put the rest of the ingredients into the vegetable mass.
3. Mix well, leave to separate the liquid for ten hours.
4. Drain off the liquid that has collected on the surface.
5. We lay out the remaining mixture in jars, close it, store the snack "Spark" in the basement or in the refrigerator.

"Spark" with walnuts

Prepare:

• A kilogram of tomatoes;
• 20 pieces of walnuts;
• 2 pieces of hot pepper;
• Half a kilogram of bell pepper;
• Large horseradish root;
• 300 grams of garlic;
• 50 grams of parsley;
• 70 grams of dill;
• A third of a glass of vinegar;
• A third of a glass of vegetable oil;
• Half a dessert spoon of salt;
• Half a glass of sugar.

Preparing a snack:

1. We twist the prepared vegetables, herbs, nuts.
2. Salt, add sugar, oil, vinegar. Stir the spicy snack until smooth.
3. Arrange in small glass jars, put in the refrigerator.

Note: To reduce the spiciness, the sauce can be served mixed with sour cream.

How to pickle hot peppers for the winter: a simple recipe

A really simple recipe for pickling hot peppers for the future.

• A kilogram of hot pepper;
• Liter of water;
• A glass of sugar;
• A glass of salt;
• An incomplete glass of vinegar.

Let's start cooking:

1. We wash the pods, let dry. Pack tightly into sterile jars. We will cook without sterilization, but with double filling.
2. Pour boiling water over fruits. Let it stand for 15 minutes, pour out the water.
3. Secondly, pour the marinade made from water with salt, sugar and vinegar.
4. We twist the lids, let cool, take out for storage.

Peppers in a spicy marinade

We will need:

• 350 grams of hot pepper;
• A glass of apple cider vinegar;
• head of garlic;
• 3 sprigs of dill;
• 3 sprigs of cilantro;
• Sprig of mint;
• 500 milliliters of water;
• Dessert spoon of salt;
• 1.5 tablespoons of coriander beans;
• A third of a glass of sugar;
• Laurel leaf;
• 2 cloves;
• A mixture of peppers.

We pierce the washed capsicum in the region of the stalk.

1. We rinse the greens, peel the garlic.
2. Bitter pods are placed in a container, pour boiling water, cover with a lid, stand for 5 minutes. Pour out the liquid, pour in new boiling water again. We repeat 5 times.
3. Of all the products provided for in the recipe, we prepare the marinade by boiling it for 3 minutes. Vinegar is added at the end of cooking. Set aside, cover with a lid, let stand.
4. We spread the fruits in a sterilized jar, fill them with marinade with spices to the edge of the neck, twist. Wrap up for a day.

We transfer the cooled preservation to the cellar.

Hot pepper for the winter in Armenian

I’ll tell you how to pickle hot capsicum for the winter in an unusual way in Armenian.

• 2 kilograms of hot pepper;
• 4 heads of garlic;
• 70 grams of salt;
• A large bunch of parsley;
• 250 milliliters of vegetable oil;
• One and a half cups of apple cider vinegar.

How to cook:

1. Wash the fruits, make longitudinal cuts, remove the seeds.
2. Chop garlic and parsley, mix with salt.
3. Put the pods in a bowl, sprinkling with the prepared mixture. Leave with the lid closed for a day.
4. Mix oil with vinegar. Fry infused fruits on this mixture.
5. We transfer them to dry, sterile jars, cover with lids, sterilize for twenty minutes, roll up.

After air cooling, we take it out to the cellar.

Whole hot pepper pickled for the winter in jars

I propose to cook pickled hot peppers for the winter according to two recipes. One of them with butter and the other with honey.

With butter

For the first recipe we need:

• A kilogram of hot pepper;
• A glass of vinegar;
• 2 glasses of vegetable oil;
• Medium head of garlic;
• Table bed of salt with a slide;
• Half a glass of sugar;
• 4 small bay leaves;
• 14 peppercorns.

My pods, cut off the tails. We clean the garlic, divide into teeth.

1. Bring to a boil a liter of water with sugar, salt, spices, oil, garlic, vinegar. We cover with a lid.
2. In a boiling marinade, lay out the fruits in two stages, blanch for 5 minutes.
3. We sterilize two liter jars in the usual way. We lay out seasonings from the marinade in each, place the pods tightly, pour boiling filling, roll up.
4. Cover with a thick blanket, let cool.

We take out the workpiece for storage in a cool place.

Pickled peppers with honey

Let's take a liter jar:

• Hot peppers;
• 60 grams of honey;
• 30 grams of salt;
• A glass of apple cider vinegar.

We chop the washed fruits at the stalk, put them tightly in a jar, pour the marinade. To prepare it, carefully mix the vinegar with salt and honey.

We close the appetizer with a nylon lid, store it in the refrigerator or basement.

How to pickle bitter pepper for the winter in a cold way

Now I will tell you how to close hot pepper for the winter in a cold way.

Have to take:

• A kilogram of hot pepper;
• A large bunch of dill;
• 100 grams of garlic;
• A bunch of parsley;
• 50 grams of salt;
• Liter of water.

How to prepare:

1. In sterilized jars we place greens, garlic, washed hot peppers.
2. Pour a liter of water into an enameled container, add salt. Let it boil, boil for a few minutes.
3. Remove the filling from the stove and cool.
4. Pour the cooled brine into a glass container with vegetables.
5. We close the workpiece with a nylon lid.

We send for storage in the refrigerator.

Hot pepper for the winter "Vkusnyatina": my recipe

When making vegetable preparations for the winter, I always close several jars of hot peppers whole. This pepper goes well with meat and vegetable dishes.

We will need the following ingredients:

• 700 grams of hot pepper;
• 2 large heads of garlic;
• 10 black peppercorns;
• 10 peas of allspice;
• A glass of wine vinegar;
• Liter of water;
• a tablespoon of salt;
• a tablespoon of sugar;
• A few sprigs of parsley and basil;
• 2 dessert spoons of ground coriander.

How to pickle:

1. Since we will close the pepper entirely, we need to carefully select the fruits. They should be well matured, without damage and stains.
2. We pierce the selected washed vegetables with a toothpick near the tail. Put in a container for cooking. Pour in water, bring to a boil.
3. Boil for three minutes, not letting it boil too much. Remove the saucepan from the stove, cover it with a lid. Fruits should be in hot water for fifteen minutes.
4. To prepare the filling, pour water into the dishes, add salt, sugar, whole cloves of garlic, herbs, spices. Bring to a boil.
5. Pour in the vinegar, cook for three minutes over high heat. We remove the brine from the heat, insist with the lid closed for ten minutes.
6. At the bottom of the prepared jars we put greens, garlic from the infused brine. Place the strings carefully. Put herbs and spices on top. Pour in the marinade.
7. Seal hermetically. Leave it warm for a day.

Then we put it in storage.

Spicy appetizer for the winter from tomato and chili peppers: recipe

This appetizer of tomato and chili peppers is quite spicy, while very tasty and fragrant. Since this is a simple recipe, even a novice hostess can cook it.

We take the following products:

• 2 kilograms of tomatoes;
• 500 grams of chili pepper;
• 4 large heads of garlic;
• Three quarters of a glass of sugar;
• A glass of salt;
• A quarter cup of vegetable oil;
• 70 milliliters of vinegar;
• A bunch of dill.

How to close:

1. Cut the washed tomatoes into several pieces and twist.
2. We clean the peppers from seeds, remove the stalk, cut into large rings. We cut greens finely.
3. Place the twisted tomatoes in an enameled container, add vegetable oil, sugar and salt.
4. Bring the sauce to a boil over medium heat, then add the vegetables. We cook a snack on low heat for twenty minutes. At the end of cooking, put greens, chopped garlic, vinegar.
5. After preparation, the workpiece is laid out in jars, hermetically corked. Wrap with a blanket and leave to cool until morning. We store in the cellar.

I advise you to pay attention to the video recipe for cooking hot peppers for the winter.

Pickled hot pepper for the winter turns out to be a little spicy and sour in taste, so this pickle is good to serve as an appetizer for meat, even on a festive table, even on weekdays. Hot pepper goes well in combination with alcoholic beverages.
Vinegar gives the preparation a taste similar to other canned vegetables, and also makes the peppers crispy and brittle.

recipe for pickled hot peppers without sterilization

Hot pepper for the winter with vinegar without sterilization is prepared according to a standard recipe that can be used for all types of vegetables. As ingredients for the marinade, water, salt, sugar and table vinegar are used.
For 4 liter jars, you need about 2 kg of capsicum. Try to use medium-sized fruits without visible defects, such as rot, blackening, and so on. The color of the pepper is not important, so if you wish, you can either select only red or green, or put everything in one jar.

Ingredients:

• 2 kg of hot pepper;
• 1 teaspoon of vinegar essence per 1 liter jar.

For 1 liter of marinade you will need:

• 1 liter of water;
• 2 tablespoons of salt;
• 3-4 tablespoons of sugar.

Cooking process:

First you need to prepare the pepper. Rinse, let the liquid drain. The top (peduncle) of pepper is cut off and sent to the scrap. Seeds are not extracted. If you think that the preparation will turn out to be too sharp, then the vegetables should not only be washed on the outside, but also rinsed inside to remove the seeds that could remain after cutting off the top. Also, in each vegetable, an incision is made about 2 cm long from the cut edge along the fruit itself.

Washed peppers are stacked in a jar so that the cut point is at the bottom. You can pre-sterilize the jar, or just wash it well and dry it.

For brine, you must immediately add salt and sugar to the water. The mixture should boil for 1 minute, after which it is poured into jars of pepper. Top cover each container with a boiled metal lid. In this state, the pepper should stand and warm for about 15 minutes, after which the brine is carefully drained and boiled again.

The hot liquid is poured into jars of pepper and vinegar essence is added last. Regardless of the amount of brine, the amount of vinegar does not change: 1 teaspoon of essence is needed per liter jar. Adding vinegar directly to the jar, and not to the marinade, will not affect the taste in any way, but it is much easier to calculate the amount of the ingredient this way.

After adding the vinegar, the jar does not need to be shaken or otherwise aided in stirring the preservative. The jar is closed with a boiled iron lid, placed with the lid down and wrapped in a blanket or blanket. After cooling, the next day it is cleaned in a dark, cool place. You need to check the condition of the jars. And if they all remained dry, and the liquid is transparent. The preparation should be infused for at least a month.

Bitter pickled peppers look pretty neat: vegetables perfectly retain their shape and color.

Advice:

Housewives who have not rolled marinades before can monitor the state of preservation by brine. If it remains clean and transparent all the time, then the twist was successful and it can be safely stored further. But if during the first day or a month later the liquid in the jar becomes cloudy or a precipitate appears, then you can simply throw away the pickled snack, because if this is not done, the lid will soon swell and the jar will explode.

It is necessary to marinate in various fillings, which often differ in composition, quantity and name of spices. On the basis of such pepper, you can cook spicy winter salads, adjika. As for the choice of fruits for pickling, they should be whole without damage, of the same size and necessarily fleshy (they will have more juice).

How to prepare hot pepper

Before moving on to specific recipes on how to cook hot peppers for the winter, pickled hot peppers in tomato or other marinade, you will need to properly prepare the pods. In principle, this process does not differ from seaming to seaming, so we will present it in a separate block of material.

Whole fruits look beautiful in a jar, but you still need to remove seeds and partitions from them. This should be done carefully, be sure to wear kitchen gloves so that essential oils do not get on the skin and do not cause irritation or burns.

Hot peppers for the winter: recipes, pickled hot peppers with video

Recipe #1

To prepare the marinade for this classic method, you will need to take the pepper itself, four cloves of garlic, a quarter cup of table vinegar, a tablespoon with a slide of table salt, spices (dill with an umbrella, bay leaf and granular pepper).

Scald a liter jar with boiling water and put spices, peeled chives and herbs in it. Next, rinse and prepare the pepper itself, put in a container and cover with salt. Now pour hot, but not boiling water, then pour in the vinegar. Pepper jars need to be further sterilized. So, put them in a large saucepan, on the bottom of which lay a cloth, pour water into it and process the jars for 20 minutes. After that, the peppers are hermetically rolled up using cans. Delicious recipe.

Recipe #2

This is an option for preparing pickled hot peppers for those who do not want to spend time on additional sterilization. In this case, two liters of water, four tablespoons of vinegar, two tablespoons of salt and sugar are taken for two kilograms of peppers.

To make the seaming bright and interesting in appearance, choose peppers of different colors for it. Prepare the pepper by washing, removing grains and crossbars. Next, take cans of 0.5 liters and pre-scald them with boiling water inside. Vertically lay the peppers in a jar, alternating the colors of the fruits. Next, boil water, dissolving sugar and salt in it, pour the marinade into jars. After that, pour four tablespoons of vinegar into the jars.

Now you can immediately roll up the peppers with tin lids and upside down, covered with a blanket, leave to cool completely. After a day, transfer to a pantry or other cool place so that the pepper waits for its finest hour on cold winter days.

Recipe #3

How else can you cook hot peppers for the winter: a recipe, pickled hot peppers with a photo, we consider further. Often the hostess rolls hot peppers not by itself, but by adding various vegetables to it. For example, the product is perfectly combined with red tomatoes in preservation.

To prepare such a spicy and spicy assortment, you will need to take 500 grams of hot peppers, five large tomatoes, a medium head of garlic, salt to taste and half a glass of vegetable oil, herbs to your taste and desire. It’s great if the pepper fruits are of different sizes - this can be done for this preservation. Be sure to peel the pepper, and then, together with the tomatoes, pass through a meat grinder. Add here the garlic, passed through the press.

Now put the vegetable puree in a saucepan with a thick bottom, where the vegetable oil is already heated. Add salt and simmer everything over low heat, without closing the lid, for about 20 minutes. When the mass becomes moderately thick, this means that you can stop cooking and pour the thick into jars. Immediately roll up the jars and this spicy spicy adjika in winter will be delicious to eat with bread, serve as an additional sauce.

Important! For the first few weeks, it is best to keep this seam in the refrigerator after cooling. Outside the refrigerator, it will be possible to store only pre-sterilized blanks.

Recipe #4

Now we are preparing hot peppers for the winter: a recipe. Pickled bitter capsicum with oil turns out to be delicate in taste, because the oil, as it were, envelops the burning pods. For blockage according to this recipe, it is preferable to choose long and thin peppers of red, green color. It is better to take a small size, although large fruits for seaming are also suitable if they are cut into pieces.

So that the peppers in this seaming are not too hot, they can be soaked in ice water for several hours. This is an Armenian recipe for seaming, so you should prepare for an unusual taste. Peel the peppers from films and seeds, then put them in a saucepan, send 100 grams of chopped garlic, chopped greens (parsley is perfect), 50 grams of salt there. Mix everything, cover the pan and leave the pepper to marinate for a day.

Fans of spicy snacks are looking forward to the ripening season of hot peppers in order to stock up more for the winter. Hot pepper can be eaten not only fresh, it can be added to other preparations, salted and even pickled.

If you cannot live a day without spicy and spicy dishes, and hot pepper is always present in your diet, then you definitely need to make preparations for the winter. It turns out that spicy is not harmful, but on the contrary, in small quantities it is even beneficial for the body. In bitter pepper there are many B vitamins, as well as vitamin K, C, E and A, PP, a lot of iron, potassium and even phosphorus. People suffering from diseases of the stomach and intestines should be especially careful to eat bitter food, and it is better to refuse altogether.

How to pickle hot peppers - method one

Let's take a closer look at what is useful for work:

• hot pepper - 1 kg;
• table vinegar 9% - 1 cup or 250 ml;
• vegetable oil - 1 glass;
• garlic - 1 head;
• salt - 1 tbsp. complete;
• sugar - 4 tbsp. full;
• spices: bay leaf - 2 pcs., allspice peas - 15 pcs.

How to pickle peppers:

• The pepper must be thoroughly washed, sorted out, and the damaged one thrown away. Cut off the ponytails. It is advisable to work with gloves.
• Now you need to peel the garlic, rinse the bay leaf (with cold water).
• Water must be put on the stove (1 l) to boil. Put in a saucepan: sugar, salt, spices, pour oil, garlic and the last ingredient - vinegar.
• You need to wait until the marinade boils, you need to close the lid.
• As soon as the marinade begins to boil - put half a serving of prepared pepper, blanch for 5 minutes.
• It is advisable to pre-prepare jars, sterilize them in a convenient way. In each jar, put on the bottom: bay leaf, garlic, pepper, pour boiling marinade and immediately roll up the lid.
• For this amount of pepper and marinade, prepare two liter jars.
• After the lids are rolled up, you need to turn the jars upside down, put them on a plank, wrap them in a warm blanket. Jars of pepper should be completely cool, then they need to be stored in a cool place.

How to pickle hot peppers - the second way

And in this recipe there is no oil, the pepper turns out to be almost the same taste as fresh.

What you need:

• water - 1 l;
• table vinegar 9% - 2 tbsp;
• salt and sugar - 1 tbsp each;
• garlic - head;
• spices - black peppercorns, bay leaf - at the discretion;
• red hot pepper - 1 kg.

How to pickle peppers:

• Rinse the pepper, cut off the dry tips carefully so that the pod itself does not open.
• Put spices in each jar. Wash the bay leaf in cold water.
• Now we will make the marinade: pour water into the pan, put salt and sugar, and pour vinegar.
• Wait for the marinade to boil, then put the peeled garlic cloves (no need to cut), bay leaf and black peppercorns, as well as pepper. It only takes 7 minutes to cook until the pepper is soft.
• Ready pepper should be put in jars, spices should be distributed: garlic, bay leaf and pepper, pour hot marinade. Immediately roll up the lids and put upside down, be sure to wrap.
• When it cools down - take it to the basement, put it in a pantry or other cool place for storage.

If you thought that hot pepper is just a seasoning, then you are very mistaken! For several years now I have been rolling hot pickled peppers for the winter - it turns out an excellent snack. Yes, yes, simple and nothing more (if you do not take into account the marinade). Those who love spicy dishes, I am sure, will like this preservation very much.

And the recipe for pickled hot peppers will pleasantly surprise you with its simplicity and speed of preparation: although there is sterilization in it, it is not long at all. You can prepare hot peppers for the winter both whole and in pieces: both ways, and so it will be tasty and appetizing. Perhaps someone likes to take a whole pepper and bite off it, while it is more convenient for someone to eat canned hot peppers for the winter in pieces (this is exactly what I closed this time).

And the color of the peppers does not matter much: you can roll green and red in jars, and mix - a mixture of both. The most important thing is that it turns out very, very tasty: piping hot, invigoratingly bright. Well, am I interested in you? Then I hasten to tell you in detail how to preserve hot peppers for the winter - a step-by-step recipe with a photo is at your service!

Ingredients for 4 half-liter jars:

• 300 g green hot pepper;
• 700 g of red hot pepper;
• 1 liter of water;
• 1 tablespoon of salt;
• 2 tablespoons of sugar.

For each bank:

• 3 cloves of garlic;
• 6-8 black peppercorns;
• 2-4 peas of allspice.
• 25 ml 9% vinegar (5 tsp).

How to pickle hot peppers for the winter:

Peppers for canning choose fresh, elastic, not spoiled. Wash peppers in running water. Drain in a colander to drain excess liquid.

Cut the peppers into rings about 3 cm long. Cut each ring in half lengthwise. Remove the seeds, cut off the stem. We work carefully! Do not forget that peppers are hot - it is not recommended to rub your eyes or touch other products! After work, the knife and hands should be thoroughly washed. If you have very sensitive skin, I recommend cutting peppers with gloves.

In a saucepan over high heat, bring salted water to a boil (2 teaspoons of salt per 4 liters of water). We put the peppers in a colander, which we lower into boiling water. We stand the peppers like this (the fire under the pan remains large) for 2 minutes.

Then we quickly lower the colander with peppers into cold water, stand for 5 minutes, until cool.

We put garlic, peas of black and allspice in pre-sterilized jars. We pour vinegar.

And lay out the pepper.

We are preparing the marinade. Bring the water to a boil, add salt and sugar and stir until the crystals are completely dissolved. Pour marinade over peppers in jars.

We cover hot pepper pickled for the winter in jars with lids and sterilize in boiling water for 7-8 minutes.

Then we immediately seal the jars hermetically and turn them upside down. Keep it that way until it cools down completely. Pickled bitter pepper for the winter can also be stored at room temperature, in a dark place.