The easiest ways to harvest pickled hot peppers for the winter. Harvesting hot peppers for the winter

Lean and bland food is probably very, very healthy, but most people prefer something salty, sour, sometimes even spicy and, just the same, burning. For those who are not afraid of burning on the tongue, there is hot pepper. This fruit, quite often, is used in home-made preparations for the winter in the process of pickling and salting. In addition, without it, cooking adjika, which is mega popular today, is simply unthinkable. You can cook adjika from tomatoes, eggplants, plums and other vegetables and fruits, but by all means, you will need to add at least a couple of hot pepper pods to them. And yet, hot peppers can simply be salted or pickled. If you find peppers of different colors, then the beauty will be extraordinary, and most importantly, burning pleasure is guaranteed to you. If you want to make such spicy preparations of pepper and with pepper at home, then all you need is just to choose a recipe from our diverse collection and not be afraid of experiments.

Popular ways to harvest hot peppers

The best blanks for the winter with hot, hot peppers - recipes with photos

The last notes

kerescan - Oct 8th, 2015

Some of us prefer fresh cucumbers or a salad of them, some like pickled or salted, some pickled from a barrel ... and only lightly salted cucumbers are loved by everyone. They are moderately sour, saturated with the aroma of spices and garlic, firm and crunchy. But is it possible to preserve this taste and aroma for the winter. You can, and this recipe will help with this. It is quite simple, but it makes it possible to keep at home all the qualities of cucumbers listed above for the whole year.

Ingredients

To prepare a blank for the winter you will need:

hot pepper - 10 pcs. (or how much will fit in jars);

onion - 2 pcs. small size;

garlic - 1 clove.

For marinade:

vinegar 9% - 1 cup;

water - 2 tbsp. l.;

sugar - 1/4 cup;

salt - 1/2 tsp;

dried thyme - 1 tbsp. l.

* From the indicated amount of products, approximately 2 jars of 250 grams will be obtained. If the marinade is not enough, make additional marinade.

Cooking steps

Pour the resulting mixture into clean jars, tamping tightly. Place slices of finely chopped garlic on top.

Pour vinegar, water into a saucepan, add salt, sugar and thyme, bring the marinade to a boil and pour jars with boiling marinade.

Remove the jars from the pan, screw the lids on tightly and turn the jars upside down.

When the jars have cooled, they can be stored away. Such a preparation of hot peppers is perfectly stored at room temperature. Before use, it is advisable to place the jar in the refrigerator, then the hot pepper will be tastier, but in winter this dish will be a real delicacy.

Bon appetit and delicious winter to you!

Hot peppers for the winter are preferred to close, mainly by lovers of hearty and fatty dishes. This appetizer has a unique ability to improve the taste of such products, so true gourmets and connoisseurs of gourmet cuisine must keep several jars of marinated pepper in the winter stock.

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

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

In order to pickle spicy pods for winter storage, you will need the following ingredients:

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

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

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

The finished product has a spicy taste and aesthetic appearance. It is also easy to save: this blank is not picky and easily retains its taste in any conditions.

Hot pepper for the winter (video)

Hot pepper for the winter with tomatoes

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

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

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

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

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

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

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

Hot pepper for the winter: a simple recipe

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

The main components of such a snack are:

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

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

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

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

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

How to preserve bitter pepper for the winter without sterilization

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

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

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

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

Cooking sequence:

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

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

Cooking bitter pepper in Georgian for the winter

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

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

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

The preparation of a spicy dish begins with the preparation of the main ingredient: it is washed well and cut on one side.

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

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

Preparation of bitter pepper in Armenian

Armenian cuisine, for its part, also offers the option of preparing spicy snacks, only their recipes suggest pickling peppers. For such a dish, a burning ingredient is chosen greenish in color, long and thin.

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

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

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

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

Hot pepper for the winter (video)

In cooking, it is customary to use hot peppers as the main or additional flavoring ingredient in marinade fillings, dressing soups and second courses, for preparing various sauces, ketchups, etc., i.e. in those dishes where the taste and aroma of such a seasoning is important . Therefore, in the summer season, many gourmets try to have time to make preparations for the winter of hot pepper. The amount of spices, salt and pepper can be adjusted to taste.

Hot peppers are a savory little vegetable that adds spice and brightness to any dish. It will surely warm you on frosty winter evenings from "the very top of your head to your heels." Delight yourself and your guests with an original snack, with our recipes for making hot peppers for the winter.

Ingredients:

• hot red pepper - 355 g;
• homemade garlic - 10 g;
• greens of dill, mint and cilantro;

For marinade:

• water - 605 ml;
• grape vinegar - 105 ml;
• salt - 5 g;
• white sugar - 10 g;
• dry coriander - 10 g;
• peppercorns - 5 pcs.;
• bay leaf and cloves - 2 pcs.

Cooking

We wash the greens, shake and tear off the leaves. Wash the peppers, dry them on a towel and make small punctures in each vegetable. We spread the blanks in a saucepan, scald with boiling water and leave for 5 minutes. Next, drain the liquid and pour boiling water again. We repeat this procedure 5-6 times.

Now let's take care of the marinade: we throw all the spices, herbs and garlic into a pot of water. Sugar and salt the contents to taste and set the dishes on fire. After boiling, we introduce grape vinegar. Boil the mixture for 2 minutes, and then remove from the stove, close the lid and leave for 15 minutes.

We sterilize the jars in advance, fill them with pepper and pour the marinade so that all the spices get into the preservation. We roll up with nylon lids and leave to cool completely under a warm blanket.

Pickled hot peppers for the winter in Georgian

Ingredients:

• hot pepper - 505 g;
• leaves of horseradish, currant, cherry;
• cloves - to taste;
• cinnamon - to taste;
• garlic, basil.

For brine:

• water - 990 ml;
• white sugar - 25 g;
• iodized salt - 15 g;
• vinegar 9% - 5 ml.

Cooking

Before pickling hot peppers for the winter, we sterilize the jars. Then we wash the pods, put them in a container and throw in any additives and spices. Pour boiling water over the shoulders and leave for 10 minutes, and then carefully drain the liquid.

Without wasting time, we prepare the brine: boil water, sugar and salt to taste. Boil for 5 minutes, and fill the peppers in jars with liquid. We cover with sterile lids, and after cooling, pour the brine into a saucepan, bring to a boil and pour the pepper again. We add a little vinegar to each jar, roll up the lids and cool the preservation upside down.

Canned hot peppers for the winter

Ingredients:

• hot pepper - 505 g;
• garlic - 4 cloves;
• coarse salt - 20 g;
• grape vinegar - 55 ml;
• water.

Cooking

We thoroughly wash the jars, sterilize and throw each spice and peeled chopped garlic on the bottom. Next, lay out a well-washed hot pepper with cut tails. We throw salt, pour vinegar and boiling water over the shoulders. Cover the preservation with lids and send to sterilize for 10 minutes. We roll up the jars and leave the hot pepper blanks for the winter until they cool.

Hot pepper in oil for the winter

Ingredients:

• hot pepper - 505 g;
• garlic;
• bay leaf and horseradish root.

For marinade:

• apple cider vinegar - 105 ml;
• olive oil - 155 ml;
• honey - 10 ml.

Cooking

We wash the pepper, put it in jars, adding chopped garlic, horseradish and throwing spices and herbs. For the marinade, combine apple cider vinegar with oil, put honey, mix and pour vegetables. Close jars with lids and keep warm. The pepper will be ready for tasting in about 2.5 weeks.

Hot pepper adjika recipe for the winter

Ingredients:

• fleshy tomatoes - 1.5 kg;
• sweet pepper - 255 g;
• hot pepper - 190 g;
• homemade garlic - 70 g;
• fine salt - 20 g;
• white sugar - 15 g.

Cooking

We scald the tomatoes, carefully remove the skin and twist the pulp through a meat grinder. Place the tomato paste in a saucepan and heat over medium heat. When the thick boils, reduce the heat and boil the contents for 15 minutes.

We wash the sweet pepper, take out the seeds and chop into slices. Remove the seeds from the red hot pepper and cut into thin rings.

Now grind the vegetables one by one in a blender and add to the pan to the tomatoes. Stir and cook for another 10 minutes. Next, squeeze the garlic into the adjika through a press, stir, pack in sterile jars and tighten the lids. We are waiting for the jars to cool, and remove the workpiece in the refrigerator.

Harvesting hot peppers with honey for the winter

Ingredients:

• hot pepper - 800 g;
• water - 400 ml;
• honey - 350 ml;
• vegetable oil - 60 g;
• vinegar 9% - 250 ml.

Cooking

Pepper sort, wash, cut and clean from the stalk and burning seeds. Blanch the pulp of pepper for 2-3 minutes in boiling water. After that, immerse in a saucepan with cold water and, after drying a little, remove the thin skin. Then cut the peppers into slices and place in sterilized jars. Marinade filling: mix water and honey, add salt and vinegar, bring to a boil. Pour vegetable oil into a saucepan and heat well and cool quite a bit. In prepared jars with pepper, first pour the marinade filling, and then the oil. Cover the jars with sterilized lids and pasteurize according to their volume. Harvesting hot peppers for the winter is ready.

Recipe - Chili pepper (hot, bitter) for the winter

Hot pepper in Caucasian style

A very interesting recipe for spicy lovers. Preparation for the winter of bitter pepper in vegetable oil, with spices and herbs.

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

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

Marinated hot pepper in Armenian style with herbs

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

What do you need:

hot hot pepper - one kilogram;

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

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

garlic - 50 g;

food salt - 50 grams;

drinking water - one liter.

Cooking:

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

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

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

In the meantime, process jars and lids.

Tear off all the leaves from the grass stalks.

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

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

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

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

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

Chili pepper (hot, bitter) canned

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

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

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

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

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

hot pepper for the winter

Ingredients:

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

Garlic - 1 Piece (head)

Green cilantro - 3 Pieces (twigs)

Dill greens - 3 Pieces (twigs)

Mint greens - 1 Piece (twig)

For marinade:

Water - 500 g

Grape vinegar - 100 g

Salt - 1 teaspoon

Sugar - 2 teaspoons

Coriander seeds - 2 teaspoons

Black peppercorns - 5-7 pieces

Allspice peas - 2-3 pieces

Cloves - 1-2 pieces

Bay leaf - 2-3 pieces

Cooking:

So let's get the ingredients ready. Peppers, of course, should only be ripe, bright red.

From all the greenery, we pick the leaves (we don’t need the stems), divide the garlic into slices, but do not peel it.

Now we thoroughly wash the pepper under cold water and make small punctures in it in the stalk area so that air does not collect inside. We spread the pepper in a saucepan and pour boiling water over it, leave it under the lid for 5 minutes. Then we drain the water and again fill it with boiling water, repeat this procedure 3-4 times. The main thing is that the peppers do not overcook and start to break apart.

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

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

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

Hot 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.

Hot pepper is a spicy vegetable. It brightens up any dish. For fans of spicy pepper is an indispensable product. It can be prepared for the winter in various ways: pickle, pickle, preserve as part of other vegetables.

Hot pepper: preparations for the winter. Pickling

In the first recipe, we will talk about how to pickle whole peppers. To do this, you will need: various additives to taste and desire - peppercorns, horseradish leaves and roots, currant leaves, dill umbrellas, cinnamon, basil, garlic and others. Marinade: 4 tsp per liter of water. salt and 2 tbsp. l. Sahara. Pour a teaspoon of vinegar (9%) into each jar.

Technology

Hot pepper, pickled for the winter, let's start cooking with the preparation of the pods. Dry ends need to be trimmed. Do not open the pod itself. Put spices in jars. Pepper scald with water and fill the container on the "hangers". Bring water to a boil, put salt, sugar. Pour over the peppers, cover with sterilized lids. Wait for the containers to cool slightly and drain the brine. Wait until it boils again and pour the liquid into the jars. Repeat the procedure one more time. Then pour in the vinegar, tighten the lids, put the containers to cool.

Hot pepper: preparations for the winter. Salting

In the second recipe, we will salt hot peppers. You need: a kilogram of hot pepper, dill greens (several large bunches), 40 grams of celery and garlic. Brine: water (1 liter), 80 ml of 6% vinegar, salt (60 grams).

Cooking process

This one involves roasting a vegetable. Place the peppers on a baking sheet, send to the oven and keep until softened. Then cool and arrange in sterilized jars. Lay as tightly as possible, adding garlic and dill. Bring water to a boil, add salt and pour vinegar. Cool the brine, pour into jars. Place a weight on top and salt the pepper for 3 weeks at room temperature. Then close the lids and refrigerate.

Chopped hot pepper: preparations for the winter

Canned crushed peppers according to the following recipe. Ingredients: one kilogram of pepper, half a glass (100 ml) of apple or wine vinegar, 1 tbsp. l. salt.

Rinse the peppers and cut off the stems. Pass along with the seeds and partitions through a meat grinder (on a large grill). Mix the mass with salt and vinegar. Arrange in sterile jars, seal with lids. The pepper is ready. Serve with meat or spread on bread. This method is suitable as a basis for the preparation of adjika.

Hot pepper: with tomato

Ingredients: pepper, vegetable oil, tomato juice (homemade), sugar and salt.

Wash the pepper, cut off the stalks. Heat the oil and fry the vegetable a little. put on fire to boil. It should decrease in volume by about half. Then strain it and add sugar and salt. Taste - spices should be in moderation. Pepper place in jars. Fill with juice. Sterilize for 20 minutes, then seal with lids. Store in a basement or cellar. In winter, peppers prepared according to this recipe will be a great snack!