Salted pepper for the winter in Armenian. Bulgarian pepper marinated with garlic

For those who like spicy snacks, it's hard to find good recipe. The existing variety sometimes turns into a complete failure, and it turns out to be a pity for the time spent on its preparation. Making a hot pepper for the winter in Armenian is not difficult. And the taste of the finished workpiece will not leave indifferent any lover.

Many people know about culture, but not every person who uses alcohol will think about the benefits and harms. hot pepper into food.

Pros of eating vegetables:

• increased immunity;
• acceleration of hair growth;
• an obstacle to the development of atherosclerosis;
• muffling of pain;
• improved metabolism;
• taking part in thermoregulation;
• use in a small amount stimulates appetite;
• appetite suppression with unlimited use;
• juice lowers blood pressure;
• juice removes depression and improves mood.
• used in the prevention and treatment of cancer;
• helps with sciatica;
• has a laxative effect.

Except positive impact on the body, hot pepper also has a negative effect.

Contraindications to the use of bitter pepper:

• can not be used in the presence of allergies;
• should not be used by children and adolescents;
• negatively affects the body of a person suffering from cardiovascular diseases;
• use with caution in food for people suffering from diseases of the gastrointestinal tract;

Don't forget to take precautions. Do not use the product thoughtlessly. It is better to consult with your doctor first. Only then start using the vegetable and dishes with it.

Preparing the main ingredients

The most important thing in any business is preparation. All ingredients that are used in cooking require careful sorting. Use mature fruits without signs of rot, diseases and deformations.

All components included in the composition are washed and dried or wiped with a towel. The rest of the preparation of the ingredients depends on the characteristics of the recipe.

Pepper seeds are either removed or not - it depends on how hot snacks used in the family.

Ways to harvest hot peppers for the winter

There is a place where the imagination of the hostesses can roam. Recipes are provided for every taste and wishes. You should carefully follow the steps, sequentially preparing the components. AND tasty snack will please the household in the middle of winter.

Salting recipe in Armenian

Preparing snacks is easy. Few ingredients, amazing taste. Even a novice will cope culinary business. Roasted hot peppers are tasty addition to meat dishes.

Components:

• 1 kilogram of peppers;
• 1 glass of oil;
• 2 tablespoons of vinegar;
• 4 tablespoons of sugar;
• 2-3 cloves of garlic;
• greenery.

While the oil is heating, the vegetable must be pierced along its entire length so that it does not crack. Fry on both sides until a crust forms. Set the finished pods aside. The rest of the oil is mixed with sugar.

Finely chop the garlic and mix with chopped herbs, add butter and sugar. Mix everything thoroughly and ready mix pour pepper. Let it brew for a day. Then they are laid out in jars and rolled up. This recipe is not salty, but it keeps for a long time.

Salted with corn leaves

For salting in this way, you will need corn leaves and stigmas. There are no more cooking features.

Components:

• 1 kilogram of pepper;
• 5-6 garlic cloves;
• leaves and stigmas of corn;
• dill umbrellas;
• celery greens;
• Bay leaf;
• 1 liter of cold water;
• 70 grams of salt.

Salting is easy this way. By following the instructions, get an excellent result.

All necessary ingredients wash cold water. They take a small container and line the bottom with dill, leaves and stigmas of corn. Then spread peppercorns, alternating with garlic cloves, celery leaves. Top with a second layer of corn and dill leaves.

Dissolve salt in cold water, and pour the resulting liquid into the workpiece. Install oppression. It will stay for about 7 days. Wait until the liquid becomes clear.

Peppers are pulled out of salt water and placed in jars. The remaining liquid is boiled and used instead of marinade. Banks are rolled up and put away for storage.

Preservation of hot pepper tsitsaka

The hostess does not always want to pickle vegetables - canning is also popular among summer residents.

Components:

• 3.5 kilograms of hot pepper;
• 4-5 garlic cloves;
• 0.5 liters of water and vegetable oil;
• 90 milliliters of 9% vinegar;
• 100 grams of granulated sugar;
• 4 tablespoons of salt.

The pepper is sorted, washed and placed in boiling water for a while, then the skin is removed from it. Meanwhile, combine the remaining ingredients without pepper and garlic and put on fire.

Pepper spread in jars, periodically adding chopped garlic, pour boiling liquid and roll up.

Pickled bitter

Pickling peppers is easy. The preparation turns out to be delicious and goes well in winter, as an addition to the main dish.

Components:

• 2 kilograms of hot red pepper;
• 3 cloves of garlic;
• 1 glass of oil;
• 1 glass of water;
• 2 tablespoons of salt;
• 50 grams of granulated sugar;
• 50 milliliters of 9% vinegar.

In the preparation of snacks in this way, there is heat treatment. Pre-washed hot peppers need to be removed from the skin. This is done in several ways. A vegetable fried in oil is easily separated from the skin; there is another way: dip the peppers in boiling water or place in the oven for 4-5 minutes.

Then they prepare the marinade. In a container for boiling combine water with oil. Install on medium fire, salt, pour vinegar and pour sugar. While the marinade boils, prepare the garlic. It is crushed randomly.

Meanwhile, peppers are lowered into the boiling filling for 2-3 minutes. After that, they take it out and put it in prepared jars, periodically sprinkling the vegetable with garlic.

At the end, they are poured with marinade and sent for sterilization. Approximate time - 15-25 minutes, it depends on the size of the containers.

When the specified time passes, the banks expose and roll up. It should be removed to cool completely under a blanket or a warm blanket. The resulting salty pepper is served in the winter to the table as an appetizer.

Method without sterilization

Sometimes housewives are looking for a simple recipe that does not require long cooking vegetables. The method of preparation without sterilization reduces the time spent on cooking.

Components:

• 0.3 kilograms of pepper;
• 0.6 liters of water;
• 2 tablespoons of sugar;
• 1 teaspoon of salt;
• 50 milliliters of 9% vinegar;
• currant, cherry and horseradish leaves;
• garlic - 2-3 cloves;
• spices to taste.

Wash and dry vegetables using a towel. Prepare a marinade from water, salt and granulated sugar. After boiling, pour in the vinegar.

While the filling is being prepared, lay the jar: line the bottom with leaves, then lay the pepper pods, shifting it with garlic. Pour boiling water, hold for 10-15 minutes. Drain the water, pour boiling filling. Clog banks.

in Georgian

Cooking pickled hot peppers according to the recipes of various peoples helps to know the variety of tastes.

Components:

• hot pepper - 2.5 kilograms;
• 150 grams of garlic;
• 1 glass of oil;
• 3 tablespoons of salt and sugar;
• vinegar 9% - 1 cup;
• greenery;
• Bay leaf.

In washed peppers, cuts are made to penetrate the marinade inside. Mix all the ingredients except herbs, garlic and pepper. Put on the fire, give the opportunity to boil. Dip the pepper into the pan and, stirring constantly, boil it for 6-8 minutes.

After the expiration of time, they take it out of the water, putting it in a sieve. The brine is turned on again. Garlic and herbs are added to it. After boiling, pour into a container with a lid, in which pepper pods are first folded. Marinate under oppression, in the refrigerator, for 24 hours. After that, the peppers are taken out of the brine, put into jars, put away for storage in a cold place.

Spicy pepper appetizer with herbs

The presence of greens during pickling gives the vegetable an unusual taste.

Components:

• 3 kilograms of pepper;
• 6 cloves of garlic;
• a bunch of dill and rehan;
• 5 liters of water;
• 250 grams of salt.

Washed peppers are pierced with a fork. Brine is prepared by mixing salt with water. Greens are laid at the bottom, then pepper pods mixed with garlic cloves. Fill with brine, set oppression. Leave for a few days.

Readiness is determined by the color of the vegetable. He becomes brighter. To keep the pepper in the winter, it is packed into jars along with herbs and sterilized for 10-15 minutes. Rolled up and sent to storage.

In a honey marinade and in a tomato sauce

Peppers prepared according to this recipe are unusual, but still very tasty.

Components:

• hot pepper - 3 kilograms.
• honey - 2 tablespoons.
• tomatoes - 2.5 kilograms;
• salt - 3 tablespoons;
• sugar - 2 tablespoons;
• vinegar 9% - 1 cup.

Thoroughly washed peppers are preserved using honey and vinegar. Preparation costs several days at room temperature.

The tomatoes are then juiced using a juicer. Put it on fire, adding salt and sugar. Optionally add spices, bay leaf and garlic. Peppers are lowered into the boiling mass, boiled for 2-3 minutes.

Peppers are taken out and placed in prepared jars, poured with marinade and twisted. Leave at room temperature until completely cooled. The taste of the snack turns out to be a little sweet, but the contrast with the bitterness of hot pepper adds piquancy to the preparation.

Sour

Harvesting peppers in this way is not difficult even for beginners in the culinary business. Nothing special needs to be done, just prepare the necessary ingredients, and excellent workpiece will please the household in the middle of winter.

Components:

1. Hot pepper pods - 5.5 kilograms;
2. Salt - 450 grams;
3. Garlic - 4 heads;
4. A bunch of greens.

Grind the garlic and herbs in an arbitrary way. The peppers are washed and dried. Next, you should make punctures for better salting.

Ready vegetables are mixed with garlic and herbs. Then add salt and mix well. They put it in a container and restore oppression from above. Cleaned in a warm place for a few days.

There is nothing wrong if he perestoit a little. The degree of readiness is judged by the appearance of the pepper.

After they are transferred to a small container, or directly placed in the basement or cellar. You can roll up such a blank only after sterilization. Then the peppers are laid out in jars and sterilized for 10-15 minutes.

Pepper in tomato

Components:

• 1 kilogram of hot pepper;
• 2.5 liters of tomato juice;
• 30 grams of salt;
• 3 tablespoons of sugar;
• garlic - 2-3 cloves;
• 1.5 cups of sunflower oil;
• 1 tablespoon of vinegar.

Prepare the pepper, make cuts. Put on fire tomato juice, salt and pour into it granulated sugar. Let it boil for 10-15 minutes, then pour out the oil; after re-boiling Spread chopped garlic and vinegar.

Ready marinade is poured over hot peppers folded into sterile jars and rolled up. Removed for storage.

Methods for storing blanks with pepper

Just following the recipe is not enough. It is necessary to monitor the sterility of the workplace. When cooking, nothing should get inside the storage containers. Sterilize jars and lids.

In addition, it is necessary to properly store blanks that were not sterilized, but filled with cold brine. A refrigerator is better. But sometimes the number of containers does not allow them to be placed there.

In this case, the blanks are stored in the basement or cellar, creating optimal storage conditions. The temperature should not exceed +15 ⁰С, but not be lower than 0 ⁰С.

Relative humidity is 80%.

If finished product stored in a large container, then after selection required amount vegetables should be topped with brine.

Pepper harvesting in Armenian style will appeal to lovers hot snacks. Many will love the dish for its ease of execution and taste characteristics.

Recommend to friends:

Bulgarian pepper in Armenian - cooking recipe

Required Ingredients:

A kilogram of bell pepper;

Two tomatoes;

head of garlic;

One hot pepper;

A bunch of parsley;

A bunch of basil;

Three tablespoons of vinegar;

Two tablespoons of sugar;

a teaspoon of salt;

One third of a glass of vegetable oil.

It is better to take a small pepper and fry it whole, without peeling the stalk. I had very large pepper, so I cleaned it and cut it into four parts. The size of the pepper does not affect the taste of the bell pepper snack.

And so, fry bell pepper in a small amount of vegetable oil. Little advice Cover the pan while frying to keep hot oil from splattering. Grate the tomatoes, finely chop the hot pepper, chop the parsley and basil. Armenians also add cilantro, but my family does not like cilantro.

Finely chop the garlic and grind with salt.

IN tomato puree add garlic, hot pepper, herbs, vinegar, salt and sugar. stir well tomato marinade. Now we take Plastic container, put a couple of tablespoons of marinade on the bottom.

Then spread the fried peppers and pour it with marinade. Put the load on top and leave in the refrigerator to infuse for two days. Chopped peppers can be tasted in a day, it will marinate faster. You can store this bell pepper appetizer in the refrigerator for as long as you like.

wishes you bon appetit!!!

If you love pickled peppers, then we recommend you try:

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Popular materials

Each nation has its own time-tested canning recipes. For example, pickled bell peppers, or paprika. All these recipes differ in the proportions of products, as well as spices and spices. Armenian cuisine is no exception, the dishes of which are spicy and piquant taste. According to the recipe of the Armenian hostesses, we will try to cook this fragrant and vitamin snack for the winter.

Kitchenware

First, prepare all the necessary crockery and utensils, which we need for pickled paprika:

• sterilized jars 1 l - 6-8 pieces, half-liter - respectively, 2 times more;
• enameled pan for blanching fruits - 8-10 l;
• a low pan with a wide bottom for sterilizing jars;
• lids for conservation;
• seaming machine;
• board for cutting vegetables and herbs;
• a kitchen knife with a wide blade for chopping herbs and slicing peppers (or another one you have on the farm);
• plastic or wooden cutting board;
• skimmer;
• paper towels.
• cloth napkin.

List of ingredients

Vegetable ingredients:

• paprika fruits peeled from seeds and stalks - 5-7 kg;
• - 150 g;
• - 150 g;
• - 150 g;
• slices - 300 g.

Marinade

For the marinade, we need the following ingredients:

• water - 1.5 l;
• sugar - 1.5 cups (300 g);
• salt - 0.5 cups (120 g);
• sunflower oil, refined - 200-250 ml;
• 9% table vinegar- 1 glass (250 ml);
• - 0.5-1 pc. (depending on the preferred spiciness);
• - 5-7 pieces;
• peas allspice- 15 pieces;
• peas - 15 pcs.

Recipe

Now let's get down to step-by-step implementation of the red blank bell pepper for the winter:

1. The first step is to select fruits of approximately the same size, without damage, of the correct shape. Not only the taste of the snack depends on this, but also appearance ready meal in the bank.
2. Under running water thoroughly wash the fruits.
3. We cut each fruit in half with a knife, removing the stalks and seeds. We wash again.
4. The resulting particles are divided lengthwise into 2-3 plates.
5. We wash the hot pepper, cut off the stalk, remove the grains and cut into rings of 3 mm.
6. Wash the herbs thoroughly, shake off excess moisture and blot with a towel. Greens can be chopped, or cut into short branches - as you like.
7. Peel and wash the garlic. If it is very large, cut it in half lengthwise.
8. Equally lay out 1/3 of the total amount of garlic, chopped bitter red pepper rings and chopped herbs.

Now it's time prepare the marinade. To do this, we will do the following:

1. Pour one and a half liters of water into a saucepan (8-10 liters). Put the pot on a big flame. Pour salt, sugar, and also lay spices there. Pour out vegetable oil. Then let the mixture boil, while stirring it.
2. We divide the chopped paprika into small portions and dip each of them into the boiling marinade for 5-8 minutes.
3. We carefully take out blanched slices and lay out in jars, filling them halfway.
4. Spread another 1/3 of the remaining garlic and herbs on top.
5. The next layer will again be blanched peppers, on which you need to put the remaining greens with garlic. Thus, we alternate peppers and herbs until the jars are filled to the top.

Now we are preparing the filling in the form of a marinade. For this you need:

1. Add a portion of vinegar to the broth where the paprika was blanched and let this mixture boil.
2. Pour hot fill contents in jars and cover it with boiled canning lids.
3. We put a cloth napkin on the bottom of the pan with a wide bottom, put the filled jars on top. Pour heated water into the pan itself to a level slightly above the middle of the cans, so that during sterilization, water does not get inside the containers. Then you need to let the water boil in a saucepan. Sterilize canned food on low heat: liter - 20 minutes, half-liter - 15.
4. After the sterilization process, we take out the jars from the pan and roll them up.
5. Turn each jar over and leave to cool completely.

Important! No need to wrap inverted jars of canned, still hot peppers. Otherwise, you risk getting a very softened and not aesthetically pleasing snack.

What to serve with

Canned bell pepper according to the above recipe turns out to be incredibly tasty, juicy and fragrant, with a piquant spiciness. Not a single feast in the Caucasus is imagined without it, where guests are served barbecue, and a lot of vegetables and herbs. This dish is served at the table regardless of the season and holidays.
Therefore, it can be used as a separate dish, or in combination with various side dishes: for cereals, mashed potatoes, pasta. Pickled peppers go very well with fish and meat dishes, it can also be added to meat salads.

Where to store

The requirements for storing canned bell peppers are the same as for any other preservation:

• workpieces must be stored in cool place(in the cellar, refrigerator, on the glazed balcony);
• storage temperature of jars should not exceed + 20 degrees and not be below 0 degrees;
• it is impossible for direct sunlight to fall on conservation;
• air humidity in the room where canned food is stored should be no more than 75%;
• canned peppers are stored for 1 year, so they must be eaten before the expiration of this period.

Did you know? There is an opinion that Columbus brought paprika to Europe after his trip to South America.

• in order for the canned product to be especially tasty, it is recommended to choose only varieties with fleshy fruits for this;
• salt for preservation can be used even iodized. At the moment, in the production of salt, new preparations are used for its iodization, which do not affect either the taste of the finished dish or its smell;
• since in Armenian cuisine very popular Sesame oil and it is added to various dishes and preservation, in our recipe they can be replaced with sunflower. This oil will give the dish a pleasant nutty taste. Just keep in mind that when it is heated and boiled, all antioxidant properties can be destroyed;
• in the Caucasus, vinegar is used for food, which the housewives prepare on their own - wine, apple and currant. If you have the opportunity to replace table vinegar with any mentioned here, then the benefits of canned product will grow several times.

Armenian pickled peppers - recipe with photo:

Meaty, large, elastic and juicy Bell pepper, you can red, orange or yellow, we clean it from all internal contents, we wash it well. You can cut into halves, or you can also quarters, as it will be convenient for you to place in a jar. The better the quality of your pepper, the tastier the workpiece will turn out.

A bunch of greens, preferably celery or dill, cut in large steps of about 1 cm. Wash it in advance and dry it. Cooking garlic - we clean the head and cut the teeth freed from the husk into large slices.

We prepare a deep frying pan or pan for blanching peppers. Pour oil into it first Apple vinegar. In the Caucasus, they usually do not use a canteen, but prefer homemade - apple, wine and even currant. But since in most cases we are deprived of such pleasure as homemade vinegar, try using apple shop or regular table (9%), slightly reducing its amount in proportion.

We send bay leaves and pepper to oil and vinegar.

At the last stage, pour in water, add salt and sugar. We put on fire and bring the marinade for Armenian peppers to a boil.

We spread the pepper in one layer (!) In the boiling marinade and blanch under the lid for 2 to 6 minutes. Do not overcook it and keep an eye on the state of the pepper, as soon as it becomes more flexible - you can remove it from the pan and lay the next portion. Put the pepper that is already blanched in a saucepan and cover with a lid - it will soften even more from its own heat and it will be easier to arrange it in jars for sterilization.

While servings of pepper are blanched in the marinade - in prepared clean jars put greens and garlic on the bottom.

We place blanched pepper on the green “pillow”.

The next layer with herbs and garlic - repeat and slightly gently tamp.

The last layer will also be green.

When all the jars are full, pour hot marinade from the pan proportionally. It may not be enough, but the remaining space is simply filled a small portion boiling water, so have a kettle of water ready just in case. Don't worry, this little extra water won't ruin the taste of the peppers. Do not forget to arrange the peppercorns in jars, and remove the bay leaf - it is not needed in the preparation for the winter!

We send the pickled pepper in Armenian for sterilization in a pot with water up to the shoulders for 7 minutes (0.5 l), 10-13 minutes - 1 l. Count the time from the moment the liquid boils in the pan itself.

We take out the jar, twist it, turn it over and leave it in this form, without wrapping it!

If you wrap the workpiece with a blanket, the pepper may soften more than necessary and become not very tasty.

We clean the cooled banks for the winter in a suitable place for this.

Armenian sweet pickled peppers are ready!

For winter preparations hot peppers are wonderfully suited, which will fit perfectly with anyone. If you often experiment and try to roll up all kinds of vegetables, then bitter pepper will not be new to you. I have one armenian recipe, which will appeal to all lovers of spicy. More than once I gave my recipe to my friends, and their husbands are simply delighted with such hot pepper pickled for the winter. Cook it and you to diversify winter table. Sometimes you really want something spicy, but at home there is nothing but garlic, in which case you will need a jar of hot pickled peppers. Not only does my husband enjoy eating hot pickled peppers, but also my father, who often visits us for dinner. I feed my men with pleasure, and my little son is still growing up, but when he grows up, he will be delighted with hot pepper. To disperse the blood in the veins, eat hot peppers and increase your immunity. The female sex does not love hot peppers so zealously, but there are still lovers who will gladly write down my recipe. Even if you don’t like spicy food, prepare pickled Armenian hot peppers for your man, who will definitely appreciate your efforts.





- 500 grams of hot pepper,
- 2 heads of garlic.

Marinade for 500 grams of water:
- 1.5 tables. l. salt,
- 2 tables. l. Sahara,
- 30 grams of 9% table vinegar,
- 150 gr of vegetable oil.

Recipe with photo step by step:

Boil plain water and put hot peppers in it. Blanch for 8-10 minutes, then remove the pepper from the water. Blanch all hot peppers that you use for the recipe in this way.




Cool the peppers and cut off the stems. The tails can not be cut off, but it seems to me that from an aesthetic point of view, they need to be cut off in order to eat pepper without interference in winter.




Peel the garlic cloves from the husk and films, cut into slices.




In a clean, sterilized jar, layer hot peppers and garlic slices.






Boil the water for the marinade, add salt, granulated sugar according to the recipe, and pour in the vinegar to make the pepper tasty and with a pleasant sourness.




Pour the vegetable oil into the marinade, wait until it boils and immediately remove from the stove. The marinade is ready.




Pour hot marinade over peppers in jars.




Put hot peppers to sterilize for 15 minutes.






Roll up the finished pickled peppers with lids and cover with a blanket until they cool completely. Bon appetit and delicious feast.
you will surely appreciate the recipe