Capsicum is not bitter as canned. Hot pepper pickled for the winter

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!

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

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

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

Necessary products for cooking:

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

How we do:

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

"Spark" with walnuts

Prepare:

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

Preparing a snack:

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

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

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

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

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

Let's start cooking:

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

Peppers in a spicy marinade

We will need:

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

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

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

We transfer the cooled preservation to the cellar.

Hot pepper for the winter in Armenian

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

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

How to cook:

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

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

Whole hot pepper pickled for the winter in jars

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

With butter

For the first recipe we need:

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

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

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

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

Pickled peppers with honey

Let's take a liter jar:

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

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

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

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

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

Have to take:

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

How to prepare:

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

We send for storage in the refrigerator.

Hot pepper for the winter "Vkusnyatina": my recipe

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

We will need the following ingredients:

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

How to pickle:

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

Then we put it in storage.

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

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

We take the following products:

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

How to close:

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

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

Bitter capsicum is well known to housewives. Add a little more than you need, and the food becomes impossibly spicy. However, this pepper has many fans, because dishes with hot seasoning are not only fragrant and tasty, but also have medicinal properties. Therefore, more and more people are interested in - what ways can you prepare hot peppers to diversify home cooking in winter?

The American Indians were the first to grow capsicum, and it came to the countries of Europe and Asia relatively recently - in the 16th-17th centuries. But nowadays it's even hard to imagine Indian, Korean or Chinese cuisines without their characteristic burning taste. The unique properties of hot pepper are gradually gaining more and more fans around the world. Why is this happening?

1. Hot peppers contain many vitamins useful for the body - C, group B and carotenoids. It is interesting that in a lemon there is half as much vitamin C as in raw hot pepper pods. In addition, pepper contains fatty oils and sugars.
2. The sharpness of pepper directly depends on the alkaloid capsaicin, which is part of it, and this substance is able to relieve pain and reduce inflammation.
3. Thanks to bitter pepper, endorphins are produced in the body - hormones of happiness, joy and pleasure. They reduce stress and help to cope with insomnia.
4. For many years it was believed that eating spicy food is harmful. Recent studies by scientists say the exact opposite. Hot pepper improves appetite and, if consumed in small quantities, normalizes digestion.
5. Eating hot peppers is especially beneficial in old age. It improves metabolism and blood circulation, normalizes blood pressure, and also prevents the development of atherosclerosis and reduces the risk of blood clots.

Types of hot pepper and safety during its processing

There are only four cultivated types of hot pepper: Peruvian, Mexican, Colombian and pubescent. Over the years, by crossing them, people have grown a great variety of varieties that differ in pungency, taste, size, shape of the pods and their color. Some peppers taste almost spicy, and some varieties seem to burn with fire.

The main thing in which all peppers are similar is that they have a sharp, burning, slightly bitter taste. Therefore, in cooking they try to use them in small quantities, as a seasoning for salads, first and second courses, and less often for pastries and drinks.

Care must be taken when handling hot peppers. Burning substances, falling on the mucous membranes or micro-wounds on the hands, can cause pain and a strong burning sensation. Therefore, when harvesting pepper, the room should be well ventilated. It is advisable to wear gloves on your hands. In addition, you should try not to touch your face with your hands, and even more so your eyes. If pepper does get into the eyes, they must be rinsed with plenty of water.

Ways to dry hot peppers

It is very convenient to store hot pepper in dried form, and there are several ways to dry it. At the same time, you can dry both whole pods and halves of peppers with seeds already removed.

The easiest way is to hang the pods on ropes or strong, harsh threads. You just need to choose a well-ventilated room, a country terrace, a canopy, an attic or a loggia, where it is dry and warm. It is also desirable that the direct rays of the sun do not fall on the pepper. It is convenient to string the pods through the stalks. It is necessary to ensure that they do not touch each other, and the air can blow over them from all sides.

It is also convenient to spread the peppers on paper-lined trays, small grills and large dishes anywhere, for example, on a wide windowsill. The main thing is not to forget to stir up the pepper "raw materials" from time to time.

To speed up the drying process, the pods are placed in a stovetop oven or electric dryer. With this method, it is important to choose the optimal drying mode so that the pepper dries and does not bake. In the oven, it is good to set the temperature to + 50 ° C and slightly open the door. In an electric dryer, peppers of the desired condition can be obtained in about 12 hours.

Store dried pods whole or ground. To grind them, they usually use a food processor, coffee grinder or mortar and pestle. Dried pepper does not like moisture, so you need to store it in hermetically sealed containers: glass jars, wooden boxes, birch bark tubs or paper bags. Many people leave a string with pods in a conspicuous place - to decorate the kitchen.

Pickling

There is a saying among the inhabitants of the Caucasus: "Nothing warms you up on cold days like a good spicy snack." Pickling peppers is not difficult. For 1 kg of capsicum you will need: a large bunch of dill, cilantro and mint, 3 heads of garlic and 300 ml of grape vinegar. The best option for pickling is vinegar, which is made from white grapes. In addition, when pickling, black and allspice peas, bay leaves, cloves, coriander, salt and sugar are used.

Fully ripened peppers taste very good. Ideal - plucked directly from the bush just before pickling. From the greens, only leaves are used, sprigs for pickling are not needed. You don't need to cut the greens. Garlic simply needs to be disassembled into cloves without peeling it. Then, in combination with pepper, it will serve as an excellent savory snack.

The pods are washed and pierced at the stalk with a toothpick or knife so that there is no air inside the peppers. The next task is to slightly soften the pods. To do this, they are placed in a pot of water, boiled water is poured into it and kept under a closed lid for 3-4 minutes. Then the water is drained. This must be done at least three times. This method will allow the peppers to become softer, but not lose their shape. The same result can be achieved if the pods are blanched in boiling water for 2-3 minutes, and then turn off the heat and leave them in the pan under the lid for another quarter of an hour.

Jars for pickling are sterilized in advance. For 1 kg of peppers, you will need 3 cans of 0.8 liters or 5 - 0.5 liters each.

After all the preparation, you can start preparing the marinade. In 1.5 liters of water put 6 tsp. granulated sugar, salt the water to taste, add all the leaves from the greens, garlic cloves, 6-8 bay leaves, 15 black peas and 5-6 allspice peas, 1 tbsp. l. coriander seeds and 4-6 cloves. The marinade is boiled and grape vinegar is poured into it. Then the marinade should boil for a couple more minutes.

Green leaves, along with garlic, are laid out on the bottom of glass jars. Peppers are placed on top of them and the contents are poured with hot marinade with spices to the very top. After that, the banks are corked. You can store them at room temperature.

In the video, Olga Papsueva talks about the secrets of pickling hot peppers at home.

salting

Salting is a great way to prepare for the winter, because it allows you to save a maximum of useful vitamins and minerals in vegetables. Hot peppers can be salted in different ways.

If the house has the ability to store food in a cool room, for example, in a cellar, hot pepper pods can be salted without rolling them into jars. Peppers are pre-baked in the oven to become soft, and allowed to cool. Then the pods are placed in pre-sterilized dry jars, placing peeled garlic cloves, dill sprigs, horseradish and blackcurrant leaves between the layers of pepper.

To prepare the brine, 60 g of salt (not iodized!) and 80 kg of vinegar are diluted in 1 liter of water. The water is boiled, allowed to cool and poured into jars of pepper. Under oppression, the pickle is left at room temperature for three weeks, and then taken out to the cold.

If there is no cellar or a cool veranda in the house, the jars are filled with hot brine, a little vinegar is added and sterilized: 0.5 liters for 20-25 minutes, and 1 liter for 35-45 minutes. After that, the jars are closed with lids. You can store them at room temperature.

In the video, Maxim Punchenko shows how to cook tsitsak - hot Armenian salted peppers.

pepper paste

Hot pepper pastes are used in the cuisines of almost all Asian countries and many Mediterranean countries. They are added to ready-made dishes, as well as when cooking soups and while stewing meat and fish. For a fragrant spicy paste, you need only five ingredients: 100 g of hot pepper, 1 kg of bell pepper, 5 heads of fresh garlic, 2 tbsp. l. salt and 5 tbsp. l. vegetable oil. You can add cilantro, celery, or mint to add different flavors to your pasta.

Both types of peppers are washed and de-seeded. Garlic is also cleaned. Then the peppers and garlic are crushed in a blender or food processor until smooth. The resulting puree is spread in cheesecloth and hung up so that the juice flows. It should never be thrown out! Pepper juice can be frozen in small serving containers such as ice cubes and used as a condiment during the winter months.

The drained puree is transferred to a baking sheet, salt and oil are added to it and mixed thoroughly. In an oven heated to +150°C, pepper paste is cooked for about an hour. Store it in small plastic containers in the freezer. Opened pasta should be refrigerated and used within 10 days.

Preserving hot peppers without salt

Hot pepper itself is an excellent antimicrobial agent. That is why it is consumed in large quantities in southern countries. Due to their antimicrobial properties, pepper preparations can be made with unusual preservatives.

To preserve hot pepper without salt and vinegar, first you need to wash it, dry it and pierce it with a toothpick. Then sterile jars are filled with whole pods and cold-pressed olive oil is poured on top. If desired, you can add a little spicy herbs to the pepper. Banks are closed with lids and stored in a dark place. With this type of preservation, olive oil acquires a bright peppery aroma and becomes spicy in taste. Therefore, it can be used in winter as a salad dressing.

In another way, hot peppers are preserved with natural apple cider vinegar. The preparation of pods and jars is the same as for oil preservation, only the pepper is poured not with oil, but with vinegar. As in the first case, if desired, you can add spicy herbs to it - mint, rosemary or oregano, as well as honey - 2 tbsp. l. for 1 liter jar. The pepper will be ready to eat in a month. A fragrant and pungent vinegar, like oil, is perfect for dressing fresh salads.

​Related Articles​

pickled hot peppers whole)

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

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

Half a teaspoon of vinegar essence.

Pickled peppers twisted in a meat grinder

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

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

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

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

Basic rules for pickling hot peppers

Hot pepper 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, pain syndrome disappears.

Hot pepper in oil marinade

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

Bulgarian pepper, not very large - 800 grams;

Pickling hot peppers. Quick recipe for the holidays

Cooking technology

Hot pepper in tomato juice

Cooking technology carnation - 1 inflorescence per liter jar;

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

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 mellitus, 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 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.​

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.​

Tsitsak

Vinegar - 300 ml 6%;

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

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

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

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

Pickled hot peppers: a recipe with squash and chili

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

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.

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

Hot peppers with green tomatoes

​Ingredients​ Cinnamon - a teaspoon.

Tomatoes - a bucket of 10 liters;

Sugar - one and a half tablespoons;

Hot pepper without vinegar

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

Pickling hot peppers for the winter without sterilization

peppercorns - to taste;

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

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

syl.ru

Pickled chili peppers. Chili peppers for the winter: recipes

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

Why do people like "spicy"?

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

Who is bad for hot peppers?

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

Pickled hot peppers whole. Ingredients

Salt - 2 tablespoons with a small top;

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

Pickled chili peppers. Recipe

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

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

Chili adjika. Ingredients

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

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

Chili adjika. Cooking method

1. salt - 1 tablespoon.
2. Chili pepper - 1 kilogram;

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

Chili marinated in honey. Ingredients

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

Chili marinated in honey. Cooking method

1. 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.
2. ​: one kilogram of hot pepper, half a glass of apple cider vinegar, one tablespoon of salt.
3. Dill fresh herbs - 10 grams;
4. In order to cook bell pepper in this way, you will need to do the following:
5. Coarse salt - 3 tablespoons without top;

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

syl.ru

Harvesting bitter pepper for the winter: various recipes

7-8 full spoons (tablespoons) of sugar;

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

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

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

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

Sugar - up to 250 grams;

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

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

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

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

Vegetable oil, you can olive - 3 tablespoons;

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

3 full spoons (tablespoons) of salt;

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

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

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

Garlic - 8 large cloves;

Bulgarian pepper - 1 kilogram;

Vinegar 250 ml - 9%.

Carrots - to taste; aspirin tablet.

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

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

Ripe gooseberries - 800 grams without damage and dots;

fb.ru

Marinated hot peppers for the winter

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

Large sea salt - 4 tablespoons;
Cooking technology

spices optional.

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

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

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.​
​Ingredients​

Salt - one and a half tablespoons;

The marinade must be prepared from the following ingredients:

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

Sugar - 2 tablespoons;

fb.ru

Pepper blanks for the winter

Pepper blanks for the winter Cooking technology Hot peppers - a spicy snack for the winter Now add vinegar and salt to the resulting vegetable mass and mix everything well. First you need to choose the right peppers. They should be mature, rich red in color, without admixture of brown and green streaks. Ideally, vegetables should be removed from the bush just before cooking. ​Ingredients​ ​: hot pepper, spices to taste (herbs), garlic, horseradish root, as well as bay leaf and peppercorns. For marinade: take half a liter of apple cider vinegar and olive oil, one tablespoon of honey per liter jar. Vinegar 9% - 140 ml; Water - 1 liter; So, the products that you need to make salted peppers: Vegetable oil, necessarily deodorized and refined - 130 ml; ​Prepare the peppers using rubber gloves: remove the seeds, cut in half, rinse. Divide into jars. Boil the brine by mixing water with sugar, vinegar and salt. Pour over the pepper, leave overnight. During the night, part of the brine will be absorbed into the pods. Therefore, in the morning you will need to cook a little more and fill the jars. Sterilize the containers, add aspirin and screw on the lids. It turned out a spicy pepper appetizer. Hot pepper for the winter Harvesting bitter pepper for the winter begins with the fact that the pods are washed and dried. Then prepare the filling. To do this, mix water with salt, sugar, vinegar. Put spices in sterilized jars, tamp the pods. Harvesting hot peppers for the winter without sterilization will require double filling. The first time you should fill the containers with boiling water. Hold for 15 minutes and drain the water. Then pour the prepared marinade over the peppers. The finished snack should be twisted under the lids and set to cool. Harvesting hot peppers for the winter without sterilization is a simple and quick way to preserve the product. Pepper will stand for a long time, the brine will remain clean and bright. Harvesting bitter pepper for the winter Then, all leaves must be removed from the green sprigs of dill, mint and cilantro. The stems are not recommended for use in cooking, they are too hard and unsuitable for food even after heat treatment. Torn leaves should not be crushed. It is better to put them in the marinade whole. ​: two cups of diced green tomatoes, three chili peppers, two tablespoons of vegetable oil, one clove of garlic, one bay leaf, one quarter each of dry oregano, thyme, marjoram, three tablespoons of sugar, three tablespoons of salt, one liter of water, half- liters of table vinegar. Cooking Pickled hot peppers for the winter Water - 1.5 liters. Apple cider vinegar - 50 ml; Horseradish root - 15 grams; Vinegar 6% - 400 ml; Spicy lovers will definitely appreciate the spicy and bright pepper appetizer. Hot peppers can be served with first courses, meat, salty pies. On the festive table, they will go well with strong alcohol. And one or two pickled peppercorns can be added to borsch or roast. Hot pepper: cooking snacks for vodka Sharp, crispy and with a slight sourness, you get a pepper prepared in the following way. For a liter jar you will need: Salted hot peppers for the winter You can talk for a long time about how to prepare chili peppers for the winter. The recipes outlined in this article will help lovers of "spicy" stock up on a hot vegetable for the whole year. After that, you should divide the garlic into cloves. You don't need to clean them. Pickled garlic cloves make a great appetizer.​ Cooking The pods are washed and dried well, tightly folded into prepared jars, shifted with garlic and herbs, bay leaves, peppercorns, chopped horseradish root are added. The marinade is prepared: vinegar and oil are combined, honey is added, everything is mixed well, jars are poured and closed with nylon lids. Peppers are harvested for three weeks in a warm place, after which it will be ready to eat. You need to prepare the pepper as follows - large pods need to be cleaned of seeds and boiled in boiling water for about 2 minutes. After that, you need to put it all in ice water for 4 minutes, take it out, wait until the water drains from the vegetables and put it in jars along with spices. Banks need to be sterilized and calcined in advance. Then you have to make a marinade - pour salt and sugar into the pan, pour water and vinegar and let it all boil. Sugar - 100 grams. In order to make a marinade for pickling peppers, you will need to take the following: Hot pepper - 1000 grams. Bulgarian pepper marinated in tomato sauce Hot peppers in marinade on the table ​Ingredients (listed for a liter jar)​ capsicum hot peppers (choose thicker fruits, any color) in an amount sufficient to fill the jar tightly; Chili pepper pods - 7-8 pieces; Now the pepper pods need to be thoroughly washed and pierced through at the base with a thin knife, otherwise air will remain in the vegetable during pickling. Next, the chili should be placed in a large saucepan and pour boiling water on top. The vegetables must be kept under the lid for five minutes, after which the cooled water from the container must be drained and the pepper pods must be poured with a fresh portion of boiling water again. This procedure must be repeated 3-4 times. Vegetables should be slightly cooked, but not fully cooked. It is important that the peppers become soft, but do not start to spread. 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 the snack in the cold. Vinegar can be replaced with lemon juice, but in this case, putting horseradish in jars is a must. The contents of the jars are poured with boiling marinade. After that, everything is covered with lids and put on sterilization. Banks of one liter should sterilize for about 25 minutes. After that, everything is rolled up and turned over until it cools completely. Pepper should be prepared as follows - first, wash it properly in cold water, and then put it to dry. Gooseberries must first be sorted out, and then washed too, after removing the stalks and inflorescences. It is necessary to cut the pepper into two or four parts along - depending on the size of the chosen pepper, put it in sterilized jars, constantly pouring everything with gooseberries. Keep in mind that you will need to shake the jar from time to time to ensure that the peppers and gooseberries are evenly distributed. ​ Bulgarian pepper marinated with gooseberries for the winter Water - 1 liter; In order to make such an appetizer for the winter, you need to select the smallest pods of hot peppers. It must be washed thoroughly, and then put on a sieve or colander so that water is glassed from the pepper. As soon as the peppers dry, you need to take sugar and salt, vinegar and vegetable oil, wait until the grains of salt and sugar are completely dissolved in the liquid. The most interesting and unusual look on the table is an appetizer made from small or medium whole peppercorns, especially if you combine peppers of different colors in it: light and dark green, yellow, red, orange. If there was no small pepper at hand, it is quite possible to pickle large hot peppers by cutting them into slices a centimeter thick. a few (4-5) garlic cloves; Bay leaf - 1 piece per liter jar; You can soften the chili in another way. To do this, pepper pods should be placed in cold water, bring the product to a boil and cook over low heat for three to four minutes. Then the pan with vegetables should be removed from the stove and held with the lid closed for about 15 minutes. ​Ingredients​ ​Ingredients​ Bulgarian pepper, canned for the winter with apples In order to make bell peppers with cauliflower, you need to take the following: Next, you must prepare the marinade as follows - let the water boil, then add sugar, a little salt and vinegar to it. Bring everything to a boil and then remove from heat. This pepper is poured with an almost boiling liquid and immediately rolled up. Vinegar - 60 ml 9%; After that, wash the greens and cut it as small as possible, just peel the garlic, if the cloves are large, you can cut them into several pieces. Preserving hot peppers for the winter Pods of bitter pepper (enough to fill tightly in a jar); Vinegar: essence 70% - 1.5 tsp, 9% - 55 ml; Sweet bell pepper marinated with garlic greens (basil, parsley, dill) - to taste; Now you should prepare glass jars. Before use, they must be carefully sterilized in any convenient way. ​: hot pepper, cold-pressed olive oil, garlic, herbs. : juice from three kilograms of tomato, one kilogram of hot red pepper, one spoonful of salt, three cups of sugar, five bay leaves, half a spoonful of ground black pepper, thirty grams of garlic, five tablespoons of vegetable oil, and one spoonful of vinegar. Juicy red bell pepper - 1 kilogram; In order to prepare such a delicious pepper, you need to take the following products: Salt - 3 tablespoons without top. Wash and peel the carrots, cut into fairly thick circles. After that, you need to pour pepper into a dry, but very hot frying pan, fry it, stirring as often as possible. But the peppers from such frying should darken a little. After the pepper is mixed with herbs, the rest of the ingredients. Everything needs to be salted and compacted tightly, pre-salted. Then everything needs to be poured with marinade and left for sterilization. Be sure to roll up and cool only upside down.​ Ingredients: one and a half kilograms of peppers of different colors (at least two), 2 tbsp each. sugar and salt, 5 tablespoons of vinegar (3%), and 2 liters of water. You can add spices. a teaspoon of salt; bay leaf; garlic - 1 clove; Next, pour half a liter of water into a separate pan. Seasonings should be thrown into it: salt - 1 teaspoon; sugar - 2 teaspoons; coriander - 2 teaspoons; black pepper - 5-6 peas; allspice - 2-3 peas; bay leaf - 2-3 pieces; garlic cloves; cloves - 1-2 pieces; all available greenery. Preparing pepper and eggplant seeds for sowing

Columbus is the discoverer of hot pepper. It was he who first brought it to Europe from his long journeys. Over the six thousand years that have passed since the cultivation of the plant, a wide variety of varieties have been bred.

The plant has become widespread due to the mass of healing properties, beautiful appearance and bright taste. Hot pepper dishes will appeal to lovers of spicy food.

A vegetable used as a seasoning is ideal for meat dishes; it is impossible to do without it when preparing dishes of Mexican, Indian, Asian and Caucasian cuisine.

Useful properties of hot pepper

Hot pepper, due to many useful properties, is widely used in various areas of human life.

Applications:

1. Cosmetology. In this area, various extracts from the product and essential oils are used. Thanks to its irritating properties, it promotes hair growth and strengthening. It helps to get rid of cellulite, so it is often added to massage creams and body wraps.
2. Pharmaceutics. Due to its warming properties, it is used in the manufacture of various ointments and patches for external use, for example, in the treatment of sciatica.
3. Ethnoscience. Due to the high content of vitamins, especially vitamin C, it is used as a prophylactic during the season of SARS epidemics. The fruits are used to increase appetite, improve the functioning of the gastrointestinal tract, and the presence of vitamins C and P helps cleanse blood vessels.

Contains lycopene, the regular use of which reduces the risk of developing cancer. In addition, the product speeds up metabolic processes in the body, promotes weight loss. It has a beneficial effect on the nervous system, has a slight analgesic effect, promotes the production of endorphins.

Types of hot pepper

The plant is represented by five domestic and twenty-six wild species, which together number about three thousand varieties.

Depending on the capsaicin contained in the composition, it is customary to subdivide pepper varieties in accordance with the Scoville hotness scale.

According to which, an indicator of 0 points belongs to sweet bell pepper. The most pungent variety is recognized as "Dragon's Breath", bred by a British gardener, whose indicator was 2,500,000 points.

Plant varieties are divided into main categories:

• Chinese hot peppers have the strongest spicy flavor.
• Habanero varieties also have a bright, burning citrus flavor and are used to make sauces and Mexican dishes.
• Trinidad, this category combines plants with unusual fruits, having a moderate burning taste and fruity notes, used to prepare various sauces and adjika.
• 7 Pot combines peppers with an original pod shape, the fruits have a fruity aroma and a rather sharp taste.
• Jalapeno, a group of plants characterized by a moderately hot, spicy, slightly sour taste. The fruits have an elongated shape and a greenish color, turn red or yellow when ripe, suitable for home cultivation.
• Cayenne peppers are low-growing plants whose fruits are yellowish or red in color, spicy or hot in taste.
• Chili, plants have berry-like fruits of moderately burning or spicy taste.
• Bush peppers have juicy small red fruits.

Note! The plant is widely loved by gardeners, for its relative unpretentiousness, because it can be grown even in a pot on the windowsill. The SHU value is indicated on the seed packaging, the higher it is, the sharper the fruits of the grown plant will be.

How to choose and prepare a product for preservation?

The preservation process will help to preserve the useful properties of the product for a long time, while somewhat reducing its sharpness.

Canned pods go well with meat, fish dishes, and are also a good snack for vodka. The preservation process preserves the color, thanks to which, such a vegetable will decorate any holiday table.

For conservation, it is worth choosing smooth pods without any damage, while if the pod is to be placed in a jar as a whole, fruits of the same size should be selected. You can make a composition of fruits of different colors, or make monochrome canned food.

The pod itself can be preserved as a whole, while cutting off the tail is optional. Or cut in any way: rings, half rings, segments, and for harvesting it can be twisted in a meat grinder along with seeds. It is worth remembering that the seeds increase the sharpness of the harvested vegetable.

Note! For canning, the fruits must be thoroughly washed and dried. Some recipes involve heat treatment of the product by roasting or stewing. Since it is a burning and pungent product, it should not be harvested in large quantities.

How to grow more crops?

Any gardener and summer resident is pleased to receive a large harvest with large fruits. Unfortunately, it is not always possible to get the desired result.

Often plants lack nutrition and useful minerals

It has the following properties:

• Allows increase yield by 50% in just a few weeks of use.
• You can get good harvest even on low-fertility soils and in adverse climatic conditions
• Absolutely safe

Hot pepper for the winter - recipes

Pickled hot pepper

Product set:

• hot red pepper in an amount per 1 liter jar,
• water 1 l.,
• table salt, preferably "Extra" 1 tbsp. without a slide
• vinegar 9% - 1 tbsp, or vinegar essence 70% - 1/3 tsp,
• sugar 1 tbsp without a slide.

Spices (optional):

• garlic 2-3 cloves,
• currant and cherry leaves,
• dill, horseradish, sweet peas, cloves;

Cooking technology:

1. Rinse and dry the required number of pods.
2. Wash the jar and lid with laundry soap and baking soda, then sterilize them in a convenient way, such as steam, oven or microwave. It is better to prepare two lids, in case one deteriorates during seaming.
3. Prepare marinade. To do this, mix water, salt, sugar in a saucepan and bring to a boil.
4. Put the washed pods in a container, add spices.
5. Pour boiling marinade into a jar for 5 minutes. Then pour into a saucepan, bring to a boil, and pour the workpiece again for 5 minutes. Repeat the procedure three times.
6. Add vinegar to the container filled with marinade, roll up the lid.
7. Turn the jar over, wrap it in a warm blanket, leave to cool.

Stuffed hot peppers

Required Ingredients:

• round hot peppers - 30 pieces, preferably large, with a total weight of about 1.3 kg.,
• wine vinegar - 1 liter,
• canned tuna 3 pieces,
• total weight of tuna is about 500 gr.,
• olives or capers - 1 can,
• vegetable oil,
• spices: garlic 3 cloves, basil.

Cooking technology:

1. Wash, dry vegetables, remove the core from them with seeds.
2. Pour vinegar into a saucepan and bring to a boil.
3. Blanch the blanks in boiling vinegar for 3-4 minutes, then take them out and dry them.
4. In a separate bowl, mix canned tuna, finely chopped olives or capers.
5. Stuff the blanks tightly with the tuna mixture.
6. Put in a container, add garlic cloves, basil.
7. Fill with oil, close the lid.
8. Store in a cool dark place for no more than six months.

Stories from our readers!
“I am a summer resident with many years of experience, and I started using this fertilizer only last year. I tested it on the most capricious vegetable in my garden - on tomatoes. The bushes grew and bloomed together, the harvest was more than usual. And they didn’t get sick with late blight, this is the main thing.

Fertilizer really gives more intensive growth of garden plants, and they bear fruit much better. Now you can’t grow a normal crop without fertilizer, and this top dressing increases the number of vegetables, so I am very pleased with the result."

Armenian hot pepper

Required Ingredients:

• red pepper 1 kg.,
• water 1l.,
• salt 1.5 tbsp without a slide
• garlic 5 cloves,
• vinegar 9% - 4 tablespoons, if vinegar 6% - 7 tablespoons,
• greens 50 grams: parsley, dill, celery.

Cooking technology:

1. Rinse and dry vegetables and herbs thoroughly.
2. Bake vegetables in the oven until soft at a temperature of 150-190 degrees.
3. Finely chop the garlic, pick the green leaves, getting rid of the coarse stems.
4. In a saucepan, mix water, vinegar, salt, bring to a boil and cool.
5. Arrange layers of pods, garlic, herbs.
6. Pour the container with the prepared mixture, place under oppression at room temperature for 3 weeks.
7. Close the jars with a lid, store in the refrigerator.

Pickled hot pepper without sterilization

Required ingredients for a 700 gram jar:

• hot pepper 300 gr.,
• water 600 ml.,
• sugar 2 tbsp,
• salt 1 tsp with a slide
• vinegar 9% - 50 ml.,
• spices (optional): garlic 2-3 cloves, currant and cherry leaves, dill, horseradish, sweet peas, cloves;

Cooking technology:

1. Rinse and dry vegetables thoroughly.
2. Prepare a marinade from ½ part water, sugar, salt and vinegar, bring to a boil.
3. Wash the jar with laundry soap and baking soda, then sterilize it in a convenient way, such as steam, oven or microwave.
4. To boil water.
5. Arrange spices, garlic in a container and lay the pods.
6. Pour the workpiece with boiling water for 15 minutes, drain the water.
7. Pour the workpiece with boiling marinade.
8. Cover or roll up.

Pickled hot peppers with honey

Required Ingredients:

• chili pepper 2 kg.,
• water 0.5 l.,
• table vinegar 0.5 l.,
• sugar 2 tsp,
• linden or flower honey 2 tsp,
• salt 4 tsp without a slide.

Cooking technology:

1. Wash and dry vegetables thoroughly.
2. Wash the jar and lid with laundry soap and baking soda, then sterilize it in a convenient way, such as steam, oven or microwave.
3. Prepare a marinade from water, salt, sugar, honey and vinegar, bring to a boil, boil for 2 minutes.
4. Put the peppers in a container, it should be filled tightly, but the peppers should not be squeezed.
5. Pour boiling marinade over and roll up.
6. Roll up the lid

Pickled hot pepper

Required Ingredients:

• hot pepper 1 kg., for beauty, you can use multi-colored pods,
• salt 1 tbsp with a slide or 40 gr.,
• drinking water 1 l.,
• garlic 4 cloves,
• herbs for salting: currant leaves, cherries, dill, roots or horseradish leaves.

Cooking technology:

1. Thoroughly wash the container for salting;
2. Rinse and dry the pods and herbs;
3. Boil water on fire, dissolve salt in it, let cool to room temperature.
4. Put the bottom of the container with half of the available herbs, put the horseradish and garlic.
5. Pierce the vegetables several times with a fork near the stalk.
6. Put the pods in a container, cover with the second half of the green leaves on top and pour over the brine.
7. Put under oppression in a dark cool room for 2 weeks.

Ways to dry hot peppers

In order to properly dry the fruits of the plant, you must follow some rules:

• Vegetables must be carefully sorted and inspected for the integrity of the peel. Pods that have spots, bruises, defects are not subject to drying.
• The fruits can be dried whole, for this you should choose pods of the same size and color. You can cut the fruit into sticks, this method saves space and reduces the time for drying.
• When working with pepper, wear rubber gloves and avoid contact with eyes. Also, don't touch your face.
• In order to dry the pods in the air, you can use a thread and a needle. To do this, the capsicum is strung on a thread and hung in a well-ventilated room. Fruits should not touch each other. In this position, they are left to dry completely. If the vegetable is cut into sticks, then it should be evenly distributed in one layer on sheets of paper for 7-12 days. Several times during the time it is necessary to move and shake the chopped vegetables and change the paper.
• For drying in the oven, the sliced ​​\u200b\u200bbars are laid out on a baking sheet and left to dry completely with the door ajar. The temperature of the oven should not be more than 60 degrees, the drying time is about 5 hours.

If the capsicum has a bright intense color, brittle and fragile structure, this indicates that it is dried. Chopped sticks can be ground into powder and stored in a glass container.

Good to know! Hot pepper is a wonderful plant, the fruits of which contain a large amount of useful substances and vitamins. Properly stored product is a wonderful snack for any meal, especially in winter.