Recipe for marinating hot peppers with onions. Pickled hot peppers

I decided to cook pickled hot peppers - harvesting for the winter. In the Caucasus, they say: "Nothing will warm the soul and body on a cold day like a spicy snack." Pepper appetizer, I had to try not only in the Caucasus. Spicy chili pods are pickled wherever this vegetable crop grows.

In Bulgaria, one of the best spicy snacks is, they are called "lyuti chushki" there. Hell of a delicious dish. Pairs perfectly with good grape brandy. Yes, and here, usually, when we celebrate something with friends, we always order pickles: pickled vegetables, garlic, hot peppers.

Hot pepper (hot pepper, chili pepper, bitter pepper) - all these are the fruits of a tropical (although it grows almost everywhere in vegetable gardens) plant, scientifically called Capsicum frutescens or Capsicum annuum. Fans of hot peppers rarely think about what level of spiciness they will eat now. Usually, it's a surprise.

In mid-latitudes, hot peppers do not grow all year round, therefore, in order to preserve them in winter, peppers are pickled or dried. Dried pods of hot peppers are widely used in cooking. Whole pods are added to various second courses, sauces,. Coarsely ground pods are used as a spicy seasoning.

There are many varieties of red hot peppers known in the world, and their hotness is determined by a special scale proposed by the American chemist Wilbur Scoville.

Despite common misconceptions, red pepper is used very moderately in the Caucasus, although it is included in the spices and seasonings common there: satsebeli, satsivi, bage, etc. Pickled peppers are easy to prepare. It is important to choose the right greens, marinade and properly weld the peppers. Bell peppers can be pickled in the same way.

Pickled hot peppers

Ingredients (per 1 jar 300 ml)

• Hot red pepper 6-10 pcs
• Green cilantro 3 sprigs
• dill greens 3 sprigs
• Mint greens (optional) 1 branch
• Garlic 1 head
• grape vinegar 100 ml
• Salt, sugar, coriander peas, cloves, black pepper and allspice peas, bay leaf Spices

1. Pickled hot peppers are ideal if the pickled peppers are perfectly ripe. Intense red, without admixture of green and brown streaks. Long, not necessarily straight pods with green tails. Ideally - plucked from the bush, just before pickling.

   Hot red pepper

2. From the green sprigs of cilantro, mint, dill, all the leaves must be cut off - remove the hard stems, they are not used in the marinade. They are rough, and even after pickling, they are practically not good for food. Grinding greens is also not worth it, it is better to use the leaves as they are.

   Herbs, spices and garlic for marinade

3. Disassemble the garlic into slices without peeling them. By the way, pickled garlic cloves and pickled hot peppers at the same time, then they will become a great snack. By and large, garlic, if desired, you can add more.
4. Wash the pepper pods and pierce through with a thin knife, in the area of ​​​​the stalk, otherwise air will remain inside during pickling. Put the pods in a saucepan and pour boiling water. Soak the hot pepper under the lid for 5 minutes, then drain the water and pour boiling water again. Pour boiling water over 3-4 times. Peppers should be cooked but not boiled. It is important that the pods are soft, but, in no case, do not break into porridge.

   Slightly sauté hot peppers

5. You can do it differently. Put the future pickled hot pepper in a ceramic pan, it keeps heat well, and pour cold water over it. Bring the liquid to a boil, cook the pepper for 2-3 minutes. Then turn off the fire and keep the peppers covered for 15 minutes.
6. In the meantime, wash a glass jar of a suitable size - it is necessary that all the peppers fit into the jar, and there is still some room for garlic, herbs and marinade. Be sure to pour the jar with boiling water from the kettle, at least for 5 minutes. Or sterilize in any way possible.
7. Pour 1.5 cups of cold water into a saucepan. Add to water:
   - 1 tsp salt
   - 2 tsp Sahara
   - 2 tsp coriander peas
   - 5-6 black peppercorns
   - 2-3 peas of allspice
   - 1-2 cloves
   - 2-3 bay leaves
   - all garlic cloves
   - all prepared greens
8. Bring the marinade to a boil and pour in 100 ml of grape vinegar - from white or red grapes. It is better not to use ordinary food vinegar, the aroma will disappear. Boil the marinade for 2-3 minutes, then remove the pan from the heat and let the marinade stand for 15 minutes.

   Boil marinade from water and wine vinegar with spices and herbs

9. Put all the greens and garlic from the marinade into a sterilized jar at the very bottom. Carefully remove the boiled hot peppers from the pan, trying not to damage them, and place in a jar. Pods in the welded state are easily bent, and it is not difficult to stack them. When all the pods are placed in a jar, pour the marinade into the jar, trying to get all the peas of coriander, black and allspice, cloves into the jar.

   Put greens and spices in a jar, then pepper

10. Gently press the pepper pods inside the jar with the blunt end of the fork, trying to keep the pods intact and let out as much air as possible. Pour the jar with boiling marinade under the very edge of the neck, as much as you like. The rest of the marinade can be poured out. Seal the jar with a lid immediately. Wrap pickled hot peppers in jars with a warm blanket and leave to cool completely.

Probably, the discovery of America by Columbus fades before his discovery of hot spices, which he first brought out of there, having revolutionized the taste in cooking.

But be careful: such a sharp red pepper is part of the warming ointments like Finalgon, and woe to you if, when making blanks from this pepper for the winter, even the smallest wounds will be on your hands. Or you will think of rubbing your eyes with these hands. Or scratch your nose. An unforgettable experience awaits you inside!

So it’s better to work, protecting your hands, and after work, wash them thoroughly with soap and wipe them with vegetable oil - it will remove the remnants of burning particles.

Pickled hot peppers - a recipe for making capsicum for the winter

The set of products is designed for 3 liter jars of pepper. Or 6 half-liter - as you prefer.

Use rock salt. In the finely ground "Extra" all useful trace elements are removed, this is naked NaCl, the benefits of which are zero. In addition, "Extroy" is easy to oversalt any product, its salinity is 1.5 times higher than rock salt.

The use of rock, but iodized salt softens the pulp of peppers, making it slippery.

If, in addition to the horseradish root, leaves are also used, after thoroughly washing them, they should also be doused with additional boiling water. The leaves are placed on the bottom of the jar, under the pepper.

What will be required:

• Hot pepper in an amount sufficient for 1 three-liter jar not to the top (use it as a measure);
• 3 liters of water;
• rock salt, non-iodized, 3 tablespoons without a slide;
• Table vinegar 9% - 3 tablespoons;
• Sugar 3 tablespoons;
• Spices (optional): garlic 6-9 cloves, cherry and currant leaves, dill with "umbrellas", sweet peas, cloves, horseradish root (leaves are also possible).

Cooking:

1. Rinse the pods with a “shower” rinse, dry.

2. Wash jars with lids with soda, sterilize. For every two jars, it is better to prepare three lids - in case one is skewed during seaming.

3. Boil the future marinade with salt and sugar.

4. Arrange pods and spices in sterilized jars.

At the same time, it is better not to grate the horseradish root and not grind it in any other way, but simply scrape it with a knife, peeling it and keeping it whole. 1 small horseradish root is placed on the jar.

5. Boiling marinade is poured into pre-heated jars. Hold for 5 minutes. Pour back into the pot, boil again, pour again. Repeat the operation 3-4 times.

6. Add vinegar to the jars, after seaming, turn over several times to evenly disperse the vinegar, wrap it in a blanket, leave for 12 hours.

Recipe for bitter capsicum for the winter - lick your fingers

Peppers with minimal heat treatment and minimal sterilization, which is why thorough washing of all its components is so important.

After the second boiling of water, when, as a result of adding salt, sugar and spices, it turns into a marinade, you should also not boil all the ingredients in the marinade for too long, and be sure to cover the pan with a lid - otherwise the vinegar will partially evaporate, and the garlic will lose its taste and sharpness.

The components of this recipe are given for a 1 liter jar:

If necessary, multiply the amount of all ingredients by the volume that you need. hot pepper, red or green) - up to 100 g;

• allspice - 3 peas;
• granulated sugar - 2 table. spoons;
• salt - 1 table. a spoon without a slide;
• 9% vinegar - 50 gr;
• 1 liter of water;
• garlic - 1-2 cloves.

Pepper Cooking Technology:

1. Thoroughly and carefully rinse the peppers.

2. Put in any glass container with a volume of up to a liter, pour boiling water.

3.After 15 min. Drain the water back into the container where it was boiled, add salt, sugar, peppercorns and peeled garlic cloves to it.

4. Boil for 5-7 minutes, pour in the vinegar and pour the peppers previously placed in the jar with the marinade.

5. Pour boiling water over the seaming lid, tighten, turn the jars over and leave under the covers until they are completely cool.

Harvesting bitter pepper for the winter without sterilization:

In such a recipe, only part of the stem with the stem is cut off - the seeds remain in the “body” of the pepper. And of all the variety of spices, perhaps the most modest of them is used - bay leaf.

This is a classic recipe with no off-flavours, preserving the bitter-burning taste of chili peppers to the maximum extent.

Compound:

• 3 liter jar, slightly incomplete (as a measure) of chili peppers, filled to the top
• 3 tablespoons coarse salt
• 9 tablespoons of sugar
• 6-8 medium laurel leaves
• vinegar 70% at the rate of 1 incomplete teaspoon per jar of peppers (per liter - full, but not to the brim)
• 3 liter jars. Or 4 to 0.75 liters. Or 6 to 0.5 liters.

How to cook:

1. Cut off the very tip with the stalk without touching the seeds. The body of the pepper is only cut along 2-3 cm.

2. Standing peppers are placed in jars.

3. Boil the marinade, stirring only sugar and salt in it so far.

4. Pour the marinade into the boiling field in jars, cover the jars with lids, allow to cool slightly (5-6 minutes).

5. Drain the marinade from the cans back into the pan, throw in the bay leaf, bring to a boil again.

6. In the meantime, vinegar is poured into the jars.

7. The marinade that has boiled for 2-3 minutes with a bay leaf is again poured into jars of pepper, rolled up and put upside down until completely cooled, covered with something warm (fur coat, blanket).

How to salt hot peppers for the winter? Step by step recipe

Salted peppers do not have such a piquant taste as pickled peppers - but on the other hand, it preserves its natural aroma as much as possible. For this method of harvesting, it is better to take a mixture of peppers of different colors: green, red, white, orange. The most burning of them, as a rule, are bright red and orange.

They are introduced into the composition of pickles in a ratio of approximately 1: 1 (except for burning red or orange - they are taken at the rate of 1-2 peppers per jar. Gourmets and just lovers can eat salted peppers from such a preparation “alive” in winter without diluting anything. True, it must first be soaked a little in fresh warm water - for salting is still carried out in a supersaturated salt solution.

If there are problems with the stomach, then pickles are used simply for seasoning dishes, giving them additional piquancy.

In particular, one cannot do without such pepper in the preparation of the classic Georgian kharcho soup.

As a mild pepper, they usually take light green or white Dungan pepper, or tsitsak.

Ingredients:

• 2-3 kilograms of peppers of all kinds
• water - 3 liters
• 1 raw egg as an indicator of salinity
• Salt until eggs float
• Sugar - 3 tablespoons

Water for this method of preserving peppers is not boiled - in extreme cases, salt is diluted in water at 38-40⁰С for better salt solubility. The sugar is dissolved first. Salt is added to the water until the raw egg stops sinking and floats.

An incision in the pepper or piercing it with a fork is done because the peppers have a very strong and thick peel, through which the cold solution simply cannot penetrate.

Cooking:

1. Peppers are cut lengthwise or pierced with a fork.

2. Several cuts or punctures are made in the tap pepper

3. First, sugar is diluted in a saucepan with warm water, and then they begin to dissolve the salt, loading it with tablespoons and periodically checking the raw egg for drowning.

When it floats up, the salt solution, or brine, is ready.

4. Lay the peppers vertically in clean washed jars (you can not sterilize, the salt itself acts as a powerful preservative). For every 8-12 white and green peppers - 1-2 bright red ones.

5. Cover with lids, leave for 3-4 hours. During this time, the brine will penetrate through cuts or punctures, and its level in the jars will decrease by 1.5-2 cm due to this. The missing brine should be added.

6. Then the banks can be tightly rolled up and stored in a cool place.

Hot pickled peppers for the winter - a simple recipe

The difference between this type of pickled hot pepper is the presence of vegetable oil in the recipe. At the same time, there is an interesting taste effect from the time the oil is introduced into the marinade: when it is added to boiling water, still without salt, sugar and spices, the taste of pickled pepper turns out to be hard, without flavors, and more spicy.

If the oil is added to the marinade already boiled with spices and vinegar or directly to the peppers laid in jars, then it will have delicate flavors.

To prepare this pickled hot pepper you will need:

• Hot red pepper - 2 kg;
• Garlic - 6-8 cloves;
• Vegetable oil - 2 tablespoons;
• Allspice peas - 5-6 pcs;
• Bay leaf 4-5 medium-sized leaves;
• Salt rock - 3 table. spoons with a slide;
• Sugar - 5 tablespoons;
• Coriander (crushed into large pieces) - 1 teaspoon;
• Vinegar 9% - 70 ml.
• Water 3 liters

Cooking:

1. Rinse the pepper thoroughly under running cold water.

2. Cut the peppers by cutting off the thick top part with the stalk, cleaning out the seeds and cutting the peppers in half lengthwise.

3. Put water on the fire, boil it and put salt, sugar, allspice, bay leaf and coriander into it.

Cook on low heat for 10 minutes.

4. Pour chopped peppers, placed in jars, with boiling marinade, hold in it for about 10 minutes, drain the marinade back into the pan, quickly bring to a boil and add vinegar and vegetable oil to it.

5. Re-fill the peppers in jars, tighten the lids, leave to cool under a blanket to room temperature.

Video recipe for pickling capsicum for the winter

Conclusion

Ulcers and other gastrointestinal sufferers can really only be sympathized with: they are deprived of the whole universe of taste sensations that the addition of this burning, passionate vegetable to fish, meat and vegetables can give. "Passionate" is not used by chance - hot chili pepper and its counterparts of all varieties is an excellent aphrodisiac - a substance that increases libido in both men and women. In addition, it contains endorphins, hormones of joy.

And as for the ulcers… one of the heroes of the novel “The Dead Zone” by S. King, the sheriff of a small town, said: “I can’t have Chile. An ulcer, you know. But sometimes I go to old Manuel's trattoria, I order a full bowl and ... Yes, my ulcer throws me a tantrum, but I just send it!

We wish you not to get sick. And enjoy life - including by eating pickled hot peppers.

Hot pepper, preserved for the winter, is an excellent snack for various meat dishes. Since it has a unique property to enhance the taste of these dishes, true connoisseurs always have a jar of this spicy vegetable in stock.

Spin options are very numerous - this is pickling, and salting, using some spicy pods or with garlic, horseradish root and various dry spices. You can list a lot, but I decided to pick up the most interesting ways with completely different tastes, so that you can choose your own way of cooking this vegetable.

I always prepare a new recipe in small quantities, for testing, and then I mark in my notebook whether the family liked it or not. For me, this is akin to modern quests, only on a culinary theme.

Hot pepper pickled for the winter

The best taste of hot pepper, in my opinion, is obtained in the pickling process. That's why I decided to describe it first. Be sure to try it, this pepper is able to disperse blood throughout the body and literally rejuvenate it with every pod eaten.

• Sharp pods - the amount depends on the size per liter jar;
• Cherry, currant, horseradish - 4 leaves each;
• Pepper peas - 7 fruits;
• Garlic - 6 cloves;
• Various greens - a bunch;
• Cloves - 4 pieces;
• Ground cinnamon - ½ teaspoon.

For pickling:

• Drinking water - 1000 grams;
• Rock salt - 2 tablespoons;
• Sugar - 2 tablespoons;
• Table vinegar - 1 teaspoon.

Let's get started:

First of all, it is necessary to rinse the prepared container with soda, and then sterilize it over steam. Boil the lids for a few minutes.

Then we put prepared leaves in jars, chopped greens into medium pieces. And all the dry spices that you have prepared are added there.

Now take the sharp fruits, rinse thoroughly and put them tightly in prepared jars with greens.

Fill the jars with boiling water up to the very neck and leave for six minutes. Next, pour the water into a large saucepan and make a marinade out of it.

Bring the water back to a boil and add sugar and rock salt. As soon as they dissolve, pour table vinegar and immediately pour into jars. Roll up jars with tin lids.

The spicy appetizer is ready, it remains to wait for the cold weather and then take the tasting from the cooked spicy pods.

pickled hot peppers recipe

If you regularly use such snacks, the entire period of cold weather, then no cold threatens your body.

Composition of ingredients:

• Peppers - 1 kilogram;
• Garlic - 4 cloves;
• Peppercorns - 3 pieces;
• Carnation - 2 inflorescences;
• Rock salt - 45 grams;
• Sugar - 55 grams;
• Table vinegar - 10 grams;
• Horseradish - a couple of sheets.

Let's start cooking:

We prepare containers for spinning in the manner described above. And put the washed fruits in them.

Between the jars we put herbs and spices.

Optimal filling of jars up to the hanger.

Pour boiling water into the container and leave to cool.

Drain the water into a saucepan and prepare the marinade from it. To do this, we dissolve rock salt and granulated sugar in it. Pour the prepared vegetables again and leave for 15 minutes.

Then we drain it again, heat it up and pour it into containers with fruits for the third time.

We add table vinegar to each according to the allotted norm and twist it with a special key, with tin lids.

Such an appetizer is perfectly stored both in a cool cellar and in an ordinary apartment.

Hot pepper for the winter with oil and vinegar

In general, hot pepper is considered the main vegetable in Georgian national cuisine. Not a single feast or a regular dinner can do without it.

What is required for cooking:

• Sharp fruits - 2.5 kilograms;
• Garlic - 2/3 cup;
• Sunflower oil - 250 grams;
• White wine vinegar - 0.5 liters;
• Parsley greens - 0.5 bunch;
• Sugar - 100 grams;
• Celery - 150 grams;
• Salt - at the discretion;
• Spices - a pinch.

Let's start cooking:

We prepare the marinade: table vinegar, granulated sugar, rock salt and sunflower oil are heated to a boil in an enamel bowl.

We put ½ part of the peppers in the boiled marinade and cook for seven minutes, then we take out and boil the second part.

The remaining ingredients are finely chopped, put to the peppers and pour the marinade. Place in the refrigerator to infuse for twenty-four hours.

After the allotted time, drain the marinade, lay out the fruits in prepared jars. The filling is brought to a boil and again poured into the peppers. We roll up the containers with tin lids.

The jars are turned over and cooled. Then take them to storage in a cool basement.

Hot pepper for the winter with honey

This appetizer has an interesting floral aftertaste, and despite the pungent taste of the fruit, it is very pleasant, and when paired with meat, you understand that this is the perfect combination of ingredients.

Composition of products:

• Burning fruits - 5000 grams;
• Bee honey - 1 glass;
• Table vinegar - 6% 1000 grams;
• Refined butter - 1.5 cups;
• Rock salt - 1 tablespoon;
• Garlic - 15 cloves;
• Various spices are optional.

Let's start cooking:

We wash the sharp fruits and put them in sterilized jars. We prepare the filling from table vinegar, refined vinegar and rock salt.

We put bee honey in the proportion of two tablespoons to one glass of vinegar.

Although if you are sweet or vice versa lacking sweetness, you can adjust to your taste.

We close the jars with plastic lids and transfer them for long-term storage in a cool cellar.

Pickled hot peppers for the winter you will lick your fingers

No vegetable season is complete without a few jars of this particular snack. It is good not only for meat, but also just for vegetable dishes.

What you need for cooking:

• Sharp fruits - 0.7 kilograms;
• Garlic - 16 cloves;
• Black pepper - 10 fruits;
• Fragrant - 10 pieces;
• Wine vinegar - 250 grams;
• Drinking water - 1000 grams;
• Rock salt - 35 grams;
• Sugar - 35 grams;
• Greens - 0.5 bunch;
• Coriander - 50 grams.

Let's get started:

We sort through the sharp fruits and throw them away with any visible damage or changes in the peel.

We prick each pod with a wooden stick at the base.

We put them in a large saucepan, fill it with water and put it on medium heat until it boils.

Cook the fruits on a low-medium fire for about three minutes, cover with a lid and leave aside for fifteen minutes.

Separately, cook the marinade:

We heat water on fire, pour rock salt, granulated sugar, garlic, chopped herbs and spices into it. Add table vinegar, cook for three minutes and remove from heat. Let it stand for fifteen minutes.

At the bottom of each container we put the prepared greens, garlic from the marinade, pods, greens and spices again on top and pour the brine to the top.

We roll up with tin lids and cover with a warm jacket or bedspread. Then transfer to a cool place for storage.

Preserving Hot Peppers

Sometimes I don’t roll whole fruits in large containers, but cut them into beautiful rings and close them like that. Very beautiful and can be rolled up in very small jars.

Composition of ingredients:

• Sharp pods - 2000 grams;
• Drinking water - 1000 grams;
• Sugar - 50 grams;
• Salt - 50 grams;
• Refined butter - 200 grams;
• Table vinegar - 100 grams;
• Various spices - 1 tablespoon;
• Chopped greens - 100 grams.

Let's start cooking:

We put all the ingredients in boiling water except table vinegar and refined oil, as well as chopped pods. We cook everything for five minutes.

Pour the marinade through a colander into another saucepan. Divide the pepper into clean jars.

Pour the remaining ingredients into the marinade and bring to a boil again.

Pour the fruits with boiling water and roll up the containers with boiling water. Cool jars upside down. And then we transfer to a cool basement.

Video: Hot pepper for the winter

Very tasty, spicy appetizer of bitter pepper for the winter. Easy to prepare, at the same time, it gives an amazing taste, mild spiciness and good mood. Get ready, you won't regret it.

That's all. All these recipes are very interesting and not likely tasty in the long run. Try it and I'm sure you will definitely not remain indifferent.

And if you also take into account the fact that such an appetizer is very useful for our body, then you should definitely prepare these dishes for the future for your family. And of course, write your recipes for harvesting hot peppers in the comments of the article, I will be happy to try them too. Until we meet again friends.

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 to be cloudy. Marinate 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.

Fans of dishes with peppercorns will never refuse to “tickle” their receptors with hot hot peppers marinated for the winter. Put as a "spicy" addition to the side dish, prepare sauces. Preparing bitter chili pods in a jar is like adding zest to a woman, and pepper to a man. Did you know that hot pepper promotes the production of endorphin, the hormone of joy. Pickle chili, and you are guaranteed a good mood.

Most of the recipes are taken from Caucasian cuisine. They know a lot about spicy snacks, because no meal is complete without them.

How to pickle chili deliciously - the secrets of harvesting hot peppers

• Green, red, it doesn't matter. It also makes no difference whether the pods are whole or cut.
• For canning, select thin, long specimens, they marinate faster. And a lot more can fit in a jar.
• Be sure to trim dry ends. And do not remove the tail, it is convenient to hold the pepper for it. Do the pruning carefully, without violating the integrity of the pod.
• To slightly remove the hotness of chili, I suggest soaking it for a day in cool water. Or pour boiling water for 10 minutes, then drain and start the marinating process.

A simple recipe for pickled hot peppers in a jar

The easiest quick chili pickling recipe that does not require special skills.

You will need:

• Capsicum - 400 gr.
• Water - 150 ml.
• Sugar - 3 large spoons.
• Garlic - 5 cloves.
• Wine vinegar - 100-150 ml.
• Salt is a spoon.

Step by step recipe with photo

Slice the pepper pods into rings. Seeds do not need to be removed if used for making sauces and other dishes.

Put in a bowl for now.

Prepare the garlic cloves. Crush each by pressing with the flat part of the knife. It will release juice and flavor better.

Pour water into the cookware. Boil, lay the garlic cloves, all the sugar and salt.

Wait for the spices to dissolve, pour 100 ml. vinegar. Without delay, lay the chopped chili. Try the marinade, it should be a little richer than you need for the meal.

At the first "gurgling", without waiting until it boils, turn off the burner.

Steam jars and lids. Transfer the pepper, pour the marinade, twist.

• For momentary use, spin is not needed. Close the pot with a lid, wait 15-20 minutes.
• Then transfer to a jar, send to the refrigerator shelf. Take a sample after a day.

Hot peppers marinated with vinegar and oil

Recipe from the "You'll lick your fingers" series. For beauty, the workpiece can be made from red and green varieties of capsicum. Very tasty as a side dish.

You will need:

• Pepper pods 1.5 kg.
• Sugar - 2 tbsp. spoons.
• Vegetable oil - 2 cups.
• Parsley - a bunch.
• Salt - an incomplete large spoon (0.75).
• Essence - ½ teaspoon.
• Suneli hops - 3 teaspoons.

How to marinate:

• Rinse the pods, remove the stem.
• Pour oil into the pan, put pepper.
• Sprinkle it with salt and sugar. Mix well.
• Simmer over moderate heat, remembering to stir vigorously.
• Notice that the pods are softened - put chopped parsley, hops, pour in vinegar.
• Stir the contents, continue to simmer for the next 15 minutes.
• Fill the cans, spin. It is better to store preservation in the cold.

Pickled hot peppers - a recipe with honey in a cold way

A popular recipe with excellent taste. Nothing complicated in cooking, except try to find apple cider vinegar. Or wine, it also makes the marinade tender, without a pronounced vinegar smell.

It will be required for a liter jar full of pods:

• Apple cider vinegar - a glass (replacement with 6% vinegar is possible).
• Honey - 2 large spoons.
• Salt is a spoon.

Cooking:

1. Cut the peppers, place tightly in a liter container.
2. Separately, mix the ingredients for the marinade.
3. Pour into a jar, close with a regular nylon lid, move to the refrigerator shelf.

Whole hot pepper without sterilization

The simplest classic pickling recipe for the winter with a traditional minimum of spices. It is made by double pouring, so no other heat treatment is required.

You will need:

• Water - 5 glasses.
• Salt - 2 tbsp. spoons.
• Pepper - how much will go into the jar.
• Sugar - 3 tablespoons.
• Acetic acid 9% - ½ cup.
• Lavrushka, dill, allspice. You can add mustard grains, parsley.

How to marinate:

1. Prepare the pepper for harvesting - wash, remove dry tips.
2. Put the spices on the bottom of the jars. Next, fill to the top with pods.
3. Fill with boiling water. Leave for 15-20 minutes to warm up the pods.
4. Drain into a saucepan, add loose spices. Boil. Stir to dissolve salt and sugar.
5. Fill the jars with brine, hold again, warming up the workpiece.
6. Make the marinade boil again by adding the vinegar. Return to the bank, roll up.
7. You can roll it under any cover - iron, screw, nylon, jars do not explode.

How to pickle hot peppers in Georgian

It is worth learning from representatives of Caucasian cuisine, because they understand spicy snacks like no other. A quick recipe, so make it for the winter, but be sure to leave a small portion, otherwise you will walk in anticipation only in the area of ​​\u200b\u200bthe refrigerator.

You will need:

• Chili pepper - 2.5 kg.
• Garlic - 150 gr.
• Salt - 3-4 tbsp. spoons.
• Leaf celery, parsley - a bunch.
• Vegetable oil - 250 ml.
• Lavrushka - 4 leaves.
• Table vinegar - 500 ml.
• Sugar - 3 tablespoons.

How to prepare:

1. Cut the pods at the base to quickly soak in the marinade.
2. Blanch the pods in boiling water for 6-8 minutes. At the same time, stir vigorously, not allowing to float. For the convenience of the process, put the chili in the pan in a small amount. Place in a marinating bowl.
3. Boil the marinade: add sugar, vinegar, oil, bay leaf to the water, add salt. Boil, wait for the spices to dissolve. Cool down.
4. Add chopped celery, garlic, parsley to the marinade. Put it back on the stove and let it boil.
5. Pour the pods with boiling marinade. Place oppression on top. After cooling, move to the refrigerator shelf.
6. After a day, put it in jars, send it to be stored in the pantry, cellar.

Armenian hot pepper recipe

Pepper for Armenian preparation is taken still green, milky ripeness. They are not too hot, but marinated amazingly delicious. By the way, the Armenians call it tsitsak, so if you hear it, you know what it is about.

Take:

• Bitter green peppers - 3 kg.
• Garlic - 250 gr.
• Oil - 350 ml.
• Parsley - 2 bunches.
• Apple cider vinegar - 500 ml.
• Salt - 100 gr.

We marinate:

1. Cut the pods with a cross at the stem. Place in a wide bowl.
2. Chop up the parsley. Press the garlic cloves into a paste. Put in a bowl, salt, stir.
3. Put the pods in a bowl, mix well. Set aside for a day.
4. After the specified time, fry the peppers. To do this, mix the oil with vinegar, pour into the pan. Fry the blanks in small portions.
5. Arrange the fried pods in jars. Sterilize in bath 20, timed after boiling.
6. You can try pickled peppers after a day, I recommend leaving at least a jar without seaming and sterilization, placing it in the refrigerator.

Korean Pickled Hot Pepper Quick Recipe

Korean food lovers, rejoice. You have not been forgotten. It will not work to prepare a recipe for the winter, unfortunately, it does not last long. But it's silly to refuse an amazingly delicious snack, right?

• Hot pepper - kilogram.
• Water - 2 glasses.
• Garlic - half a head.
• Ground pepper - a small spoon.
• Acetic acid 6% - 70 ml.
• Ground coriander - teaspoon.
• Ground red chili - the same amount.
• Sugar, salt - ½ tbsp. spoons.

How to pickle:

1. Fill the jar tightly with pods.
2. Boil the marinade by boiling water in a saucepan, adding the ingredients suggested in the list.
3. Pour, set aside for 2-3 days. Then try and lick your fingers.

Video recipe for harvesting pickled peppers You will lick your fingers

Video with a step-by-step recipe for harvesting hot peppers for the winter. Make at least a couple of jars and enjoy. Good luck with your preparations!