How to pickle hot (bitter) peppers for the winter in jars - very tasty recipes. Hot pepper in oil for the winter

Canning is the best way to keep vegetables or fruits fresh and tasty for several years. If you have free time, then try cooking pickled bell peppers for the winter - recipes with it are very simple, require a minimum of skills, and in the end you will get delicious snacks.

You can also marinate hot peppers - such blanks are for a lover of spicy, but by adding honey or another sweetener, you can soften the taste of the dish.

To keep the blanks longer, it is not necessary to sterilize the jars. With the right heat treatment (boiling, frying or baking), vinegar or other preservative, you can achieve good twists that will stand for several years without spoiling.

Recipe for hot pickled bell peppers for the winter

Boiling is a very convenient and fast way of heat treatment, since you just need to put the vegetables in a saucepan and boil for a few minutes in the marinade. Such preparations are considered the most dietary, because they are not fried in oil. If you want to experiment, you can also try baking in the oven.

Ingredients

Servings: - +

sweet pepper2 kg
vegetable oil100 ml
salt 1.5 tbsp
drinking water 1 l
vinegar 9% 100 ml
garlic 4 cloves
parsley 1 bunch
Dill 1 bunch
chilli 1 PC.
ground red pepper5 g

per serving

Calories: 58 kcal

Proteins: 0.8 g

Fats: 3 g

Carbohydrates: 6.7 g

40 min. Video recipe Print

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When the blanks have cooled, they can be transferred to a refrigerator or cellar, where closed jars, under proper storage conditions, will last 1-2 years. Fresh preservation can be eaten as early as a week after cooking, as vegetables need time to marinate.

This is a very simple general recipe that will suit anyone. To get a more "fiery" dish, you need to add more hot spices. If the bell pepper still seems sweetish, then try preserving the hot chili.

A simple recipe for pickled hot peppers in oil for the winter

This pickled hot pepper recipe can hardly be considered dietary, but the snacks prepared according to it come out so that you just lick your fingers! At the same time, jars are not allowed to be sterilized, vinegar and oil pasteurization will be enough.

Advice: you can pasteurize the oil directly in a bottle (glass) in a water bath so that all the beneficial substances are preserved.

Hot peppers are most often closed with oil, and the resulting spicy marinade is used for further cooking. There are not so many lovers of such a vigorous snack, but if you have not experienced thrills for a long time, be sure to preserve chili in oil for the winter.

Cooking time: 30 minutes

Servings: 40

The energy value

proteins - 1.2 g;
fats - 11.4 g;
carbohydrates - 5.6 g;
calorie content - 129.7 kcal.

Ingredients

chili pepper - 1 kg;
olive oil - 1 l;
garlic - 2 heads;
rosemary - 4 sprigs;
bay leaf - 5 pcs.

Step by step cooking

Garlic must be divided into slices, but not peeled, otherwise they will become very soft. Rinse the resulting cloves in water and dry with a paper towel.
Pour garlic, part of rosemary and bay leaf into a deep pan, and then pour olive oil.
Cook the whole mass over medium heat. As soon as the boiling process begins, the fire must be immediately reduced and the spices boiled. Garlic should languish in oil for about 20 minutes.
At this time, we are preparing peppers. We wash them, but do not remove the tails, it will be enough to make a neat incision next to the stem so that the chili does not crack during the cooking process.
When cooking according to a recipe in which hot oil is present, you need to be very careful, so the peppers are thoroughly dried from the water.
The readiness of garlic can be checked with a knife - if it is easily pierced, then it means that it is cooked.
We put the spices in pre-sterilized jars, which we extract from the oil with a slotted spoon.
Discard the boiled rosemary, and put the remaining fresh in the jar.
Put a whole chili pepper in hot oil, bring to a boil over medium heat, reduce heat and simmer the pepper for 10 minutes.
Using a slotted spoon, separate the pepper from the oil and put it in jars.
Fill containers with olive oil and roll up according to technology. Then turn the jars upside down and let cool at room temperature. After that, the snack can be transferred to the refrigerator or cellar.

Since all the ingredients have already been boiled in oil, you can try our preparation immediately, along with brown bread. However, having prepared pickled hot peppers for the winter according to this recipe, you definitely won’t be able to eat it whole, even if the chili is soaked in marinade and loses a little bitterness.

Important: eating such a spicy snack on an empty stomach is not recommended, as it can adversely affect the gastrointestinal tract, but it can be added to various dishes.

The oil left after preservation is very spicy and delicious, so it can be used for other recipes, such as cooking fried potatoes with it, making sauce with tomato and seasoning stews, meat and other dishes with it, or eaten with hot toast. Your guests will be licking their fingers!

The twist of pepper, which is popularly called "light", is practically no different from the usual one, since it was obtained by crossing Chilean pepper with cayenne. The beauty of this vegetable is that it can be grown both in a summer cottage and at home on a windowsill in a flower pot, so you can harvest it at any time of the year.

All the people who grow this pepper consider it simply an indispensable seasoning: the "light" can be dried and twisted in a meat grinder, and can also be preserved for the winter in oil and marinade, like a regular chili. Since homemade pepper is much smaller than its "relative" from the market, it is better to take small jars for its preservation.

Features of cooking different peppers

Bulgarian pepper is universal for preparations - it can be used to prepare both spicy snacks and rather sweet ones. This twist goes well with meat, fish, and can also be used for other recipes.

It is advisable to pre-bake sweet peppers with oil and a set of aromatic spices - then the twist will have a spicy and unique smell that cannot be obtained with ordinary frying.

Chili peppers are recommended to be covered with sugar or honey to make an original winter preparation. Vegetables are usually canned whole with the stalk, and later used for salads and first courses. The remaining marinade can be served with meat or fish.

Recently, simple oriental recipes in Armenian and Georgian have gained immense popularity. In the preparation of chili peppers, each chef uses his own secret.

According to this recipe, small peppers are taken not cut, but pierced from the side of the stalk, and poured with hot white vinegar marinade. Sugar and salt are added to taste, so it makes sense to periodically try the solution during the cooking process. The secret of an unusual snack can be considered celery, which is finely crumbled into boiled water, and at the exit you will get a moderately spicy pepper without too much spiciness. The marinade left in the jar is also not spicy at all, so it can be drunk or added to fish or meat.

Features of cooking in oil

If you want to get not only tasty, but also fragrant and healthy snack, then canned peppers exclusively in olive or linseed oil. After all, nutritionists advise them to drink 1 tablespoon a day to improve the condition of hair, skin and nails, so ordinary sunflower oil is not suitable for our needs.

The oil must be pasteurized, but do not bring it to a boil. As soon as you see the first small bubbles, immediately reduce the heat to a minimum and simmer the peppers in it for a while.

Be sure to remember about safety measures - wear gloves and clothing with sleeves, protect your eyes from splashes. Dry the added ingredients thoroughly so that water does not get into the hot oil.

Pepper "light" is much hotter than ordinary chili, as it appeared by crossing, so it is better to cover it in oil, and not in a marinade. Do not neglect the magic of spices, so be sure to add rosemary, herbs, garlic or bay leaves to the oil.

Pepper is a favorite vegetable of many people, as it makes the most delicious preserves. It can be closed separately, together with carrots, garlic and onions, as well as in honey, oil or vinegar. Experiment with tutorial photos and videos to create the perfect family recipe that will be passed down from generation to generation. Good luck!

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Canned hot peppers in oil with garlic - this is a savory snack and oil can be used as an original dressing for salads, etc.

Wash the pepper well, peel the garlic.
The spiciness depends on the type of pepper used.

Photo of the ingredients below.

Ingredients for a 250 ml jar:

Hot pepper (5-10 cm) - 10-12 pcs.;
vegetable oil - 200 gr.;
salt - 1 tbsp;
garlic - 1 head;

Cooking:

1. Each pepper NECESSARILY prick in several places with a knife or fork. Otherwise, during further cooking, the pepper will definitely explode with unpleasant consequences for you.

2. Lightly crush the garlic cloves. For example, a knife blade.

3. Lightly scorch the pepper on all sides in a pan or over an open fire. Peppers should puff up and turn a little black in places.

4. In a saucepan, heat the oil a little

and add garlic

As soon as it boils, immediately remove from the stove. The garlic should not burn.
5. Cut each pepper lengthwise into two halves and carefully clean the pepper from the peel and seeds. Cut off the tail. CAREFULLY! It is better to work with gloves.

For spicy lovers, you can leave the seeds.
6. Pour 1 tbsp into a clean and heated jar. a spoonful of salt

add pepper and garlic

and pour hot oil

7. Close the lid, turn over and wrap until completely cool.

The longer it is stored, the richer the taste and aroma become.

Bon Appetit!

Video version of the recipe:

3D video version of the recipe:

Preparing hot peppers for the winter is easy if you have a selection of delicious recipes. In cooking, the burning ingredient is especially popular. It is used to enhance the taste of a dish, to marinate meat, for preservation, in the preparation of sauces and ketchups. For this reason, many gourmets try to make hot pepper snacks for the winter.

stuffed chili

Do you want to surprise your loved ones and don't know how to do it? We offer to cook hot hot peppers stuffed with canned fish and olives. The taste of the finished dish is amazing. Let's figure out how to prepare hot red pepper for the winter.

Products:

round hot pepper - 30 pcs.;
white wine vinegar - 1 l;
canned tuna - 400 g;
olives - 1 can;
garlic - 10 cloves;
fresh basil (twigs) - 30 g;
olive oil - 1-2 liters.

Action algorithm:

Put on gloves. Rinse the chili, remove the stalk and seed box. Peel the garlic.
Pour the vinegar into a saucepan, place on the stove and bring to a boil. Put the prepared ingredient and cook for 3-4 minutes. Using a slotted spoon, remove the pods on a dry and clean towel, dry.
Remove the olives from the brine and chop into rings. Mash the tuna with a fork in a deep bowl, add the olives. Mix thoroughly, add a little salt if necessary.
Stuff each pepper with the prepared mass. The denser the better. Place a whole olive on top.
Rinse jars, sterilize. Put a few cloves of garlic and basil sprigs on the bottom of each container. Gently place the stuffed chili and completely drizzle with oil.
Close the lids and put in a cold place. Shelf life - 6 months.

Snack "Appetite"

For lovers of bright snacks, we suggest considering how to prepare hot peppers for the winter. In combination with tomatoes, preservation is not so hot.

Products:

hot pepper - 1.5 kg;
tomatoes - 2.5 k;
granulated sugar - 130 g;
oil - 250 ml;
rock salt - 100 g.

We do this:

Rinse the main ingredient thoroughly, remove the stem. Line a baking sheet with parchment paper. Arrange the vegetable, put in the oven and bake at a temperature of 150 degrees for 30-40 minutes.
Rinse tomatoes, remove inedible places. Scald with boiling water and remove the rough skin. Grind in a food processor. Put the mass in a saucepan, boil and cook for 20 minutes. After pour salt, granulated sugar and pour in oil. Stir, put dried peppers, after boiling, cook for 6 minutes.
Banks pre-prepare: wash and sterilize. Pour the finished mass, hermetically close and turn over and wrap. After cooling, remove to the cellar.

hot seasoning

Will complement any dish, and will also be an excellent base for the sauce. Preserving hot peppers for the winter is simple, as a quick recipe is used. Snack can be prepared at any time of the year.

Products:

chili - 1 kg;
garlic - 0.2 kg;
rock salt - 150 g;
suneli hops - 1 tsp;
saffron - 0.5 tsp

Rinse the pepper, remove the seeds and stalk. Free the garlic cloves from the husk. Grind in a meat grinder. Season the vegetable, spicy mixture with spices and salt. Stir and leave on the table at room temperature for 30 minutes. Divide into jars, seal tightly and refrigerate.

Pepper in oil

Unusual canned snack. It can be used as an independent dish or added while cooking soup, stewing or roasting meat. Hot pepper recipe for the winter without sterilization, which facilitates the cooking process for housewives who do not like to mess with jars.

Products:

hot pepper - 0.3 kg;
oil - 250 ml;
thyme - 2 sprigs;
rock salt to taste.

Rinse the main ingredient, dry. Remove the stalk, cut into 2 parts and remove the internal partitions, seeds. Chop into large chunks.
Line a baking sheet with parchment paper. Put the pepper, grease with a little oil and salt generously. Finely chop the thyme and sprinkle on top.
Put to bake in the oven at a temperature of 170-180 degrees until a blush appears on the surface. Can be flipped.
Pour the oil into a small saucepan, put on fire and boil. Banks pre-process. Arrange ready-made aromatic peppers in them and pour hot oil over them. Roll up tightly and leave on the table until completely cooled.

Pepper in Caucasian style

An unusual and interesting recipe for those who love spicy. An appetizer is prepared in vegetable oil with a lot of spices and herbs. A spicy salad will perfectly complement the soup, the main course, or simply decorate the festive table.

Products:

red hot pepper - 1.7 kg;
vegetable oil - 450 ml;
parsley - 150 g;
salt - 25 g;
granulated sugar - 50 g;
hops-suneli - 15 g;
table vinegar - 25 ml.

Rinse the pepper, remove the stem and seeds. Pour oil into a saucepan, boil and lower the pods there, add salt and granulated sugar, stir.
Simmer over medium heat, stirring regularly until softened. Then pour in the vinegar, add the chopped greens and continue cooking for another 10 minutes.
Arrange the finished composition tightly in sterile jars, seal tightly. Wrap up, turn over and leave to cool completely. Remove to refrigerator.

Thick and spicy sauce is an indispensable ingredient in Thai, Chinese, Mexican and Japanese cuisine. By adding a small drop of fragrant blanks and meat, fish, poultry or vegetables, they are immediately transformed both in appearance and in taste. Unlike store-bought sauces, homemade sauces do not contain preservatives, chemically created flavors or thickeners. Consider a recipe for chilli sauce for the winter.

Products:

chili pepper - 0.3 kg;
garlic - 80 g;
ginger root - 40 g;
lime - 4 fruits;
zest of 4 limes;
pure water - 130 ml;
granulated sugar - 0.5 kg;
rice vinegar - 130 ml;
soy sauce - 1 tbsp.

Rinse hot pepper, remove the stem. Chop into cubes along with seeds. Rinse the root, cut off the skin with a thin layer and grate into strips. Free the garlic cloves from the husk. Rinse lime, peel, finely chop.
Put the unground ingredients into a blender bowl, turn into a puree.
Place the finished mass in a saucepan, add salt, sugar, pour in water, sauce and acid. Mix and put on fire. With medium heat, bring to a boil, reduce the temperature to a minimum and boil the sauce for a quarter of an hour until large bubbles begin to appear on the surface.
Over time, the sauce becomes thick and shiny. Arrange the appetizer in pre-sterile jars, seal tightly, turn over and leave to cool completely. You can store in the cellar, refrigerator or kitchen cabinet.

Spicy appetizer "33"

Why exactly "33"? A spicy, savory and satisfying snack contains such a quantity of a scalding ingredient. The number of peppers can vary from 26 pieces to 33 depending on taste preferences.

Products:

hot pepper - 33 pcs.;
sweet pepper - 300 g;
carrots - 1 kg;
tomatoes - 1 kg;
garlic - 60 g;
oil - 200 ml;
granulated sugar - 200 g;
rock salt - 40 g;
table vinegar - 45 ml.

We work:

Rinse the root crop, peel and cut into small slices. Remove the stalk and seeds from hot peppers, and remove the husk from garlic.
Rinse the tomatoes, put them in a saucepan and pour boiling water over them. Leave for 2-3 minutes. Peel off the rough skin, cut into 2 parts.
Combine all prepared ingredients in one bowl and grind to a puree. Put in a suitable saucepan, add oil, salt, granulated sugar and cook until all ingredients are fully cooked.
Pour in acid, mix, arrange in sterile containers. Hermetically roll up, wrap, after turning over.

Georgian spice

To prepare natural adjika from hot pepper for the winter according to the presented recipe is a great option. On a cold day, an appetizer will perfectly diversify the menu, warm and change the taste of any dish.

Products:

chili red - 0.5 kg;
garlic - 2-3 heads of medium size;
walnut - 1 glass;
fresh cilantro - 100 g;
chopped coriander - 1 tbsp;
rock salt - 60 g.

We do this:

Rinse the peppers, pat dry. Remove stem and seeds. Cut into several pieces, grind with a submersible blender to a puree state. Strain from the separated juice.
Peel the nuts, put them in a dry frying pan and fry on both sides until the aroma is obtained. Release the garlic cloves from the husk, rinse the greens.
Combine the ingredients and finely chop with a blender or food processor.
Mix two pastes together, add salt, coriander. Mix thoroughly with a plastic spoon. Leave on the table for a day. After decomposing into sterile jars, roll up and clean in a cold place.

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 the happy hormone endorphin. 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:

Cut the peppers, place tightly in a liter container.
Separately, mix the ingredients for the marinade.
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:

Prepare the pepper for harvesting - wash, remove dry tips.
Put the spices on the bottom of the jars. Next, fill to the top with pods.
Fill with boiling water. Leave for 15-20 minutes to warm up the pods.
Drain into a saucepan, add loose spices. Boil. Stir to dissolve salt and sugar.
Fill the jars with brine, hold again, warming up the workpiece.
Make the marinade boil again by adding the vinegar. Return to the bank, roll up.
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:

Cut the pods at the base to quickly soak in the marinade.
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.
Boil the marinade: add sugar, vinegar, oil, bay leaf to the water, add salt. Boil, wait for the spices to dissolve. Cool down.
Add chopped celery, garlic, parsley to the marinade. Put it back on the stove and let it boil.
Pour the pods with boiling marinade. Place oppression on top. After cooling, move to the refrigerator shelf.
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:

Cut the pods with a cross at the stem. Place in a wide bowl.
Chop up the parsley. Press the garlic cloves into a paste. Put in a bowl, salt, stir.
Put the pods in a bowl, mix well. Set aside for a day.
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.
Arrange the fried pods in jars. Sterilize in bath 20, timed after boiling.
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:

Fill the jar tightly with pods.
Boil the marinade by boiling water in a saucepan, adding the ingredients suggested in the list.
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!

In recent years, such a blank as has become increasingly popular. There are no less ways and technologies for pickling spicy than sweet Bulgarian. They differ among themselves in the technology itself - with the help of sterilization and without sterilization, the composition of marinades, and additional ingredients that are used in the preservation process.

Therefore, it becomes obvious that spicy prepared according to a particular recipe will have a different taste and spiciness. The most frequently asked question among housewives who are going to pickle it for the winter is the question about pepper varieties. Are all varieties of hot peppers suitable for canning?

For harvesting for the winter by conservation, any variety is suitable. It can be both green and red peppers of different varieties, ranging from large and long pods to decorative room pepper "Spark". Marinated hot peppers for the winter, a step by step recipe the preparation of which I want to offer you, will be prepared in a sweet and sour marinade, without sterilization.

Ingredients for a half liter jar:

Hot pepper - 200 gr.,
Parsley - 2-3
Black peppercorns - 3-4 pcs.,
Garlic - 2-3 cloves
Bay leaf - 1-2 pcs.,

For marinade:

Water - 1 liter,
Salt - 1 tbsp. spoons,
Sugar - 2 tbsp. spoons,
Vinegar - 3 tbsp. spoons.

Pickled hot peppers for the winter - a simple recipe

Wash hot peppers. Cut the stalks almost under the spine.

Wash the parsley and peel the garlic cloves.

Wash the jars thoroughly. Sterilize them. Leave the lids on for now. If for other conservation you can use nylon steaming lids, then hot pickled peppers for the winter are closed only with metal seaming or screw lids. At the bottom of clean jars, put peppercorns, garlic cloves, parsley sprigs, bay leaf.

Lay the hot pepper pods tightly in rows.

It remains to prepare the marinade and pour pepper over it, as well as sterilize the lids. Put the lids in a bowl or saucepan and cover with boiling water. Let lie down and steam for about 2 minutes. The marinade for strictly pepper will be classic - water, salt, sugar and vinegar. Add salt, sugar and vinegar alternately to boiling water.

Let the marinade simmer for 2-3 minutes. It is not recommended to boil it for more than five minutes, as the vinegar begins to lose its qualities. Pour hot peppers with hot marinade. Seal jars with prepared lids. Hot pepper marinated for the winter in vinegar ready. We turn the jars of pepper over, put them on the lids and wrap them warmly. Leave it until completely cooled. After the jars of pepper have cooled, we take out the pepper for further storage in a cold room.

Pickled hot peppers for the winter. Photo

I offer you a few more recipes for pickling hot peppers for the winter. Consider first the most popular recipe for pickled hot peppers for the winter in Armenian. This recipe is very similar to the recipe for pickled hot tsitsak pepper, which is served in Armenia to. But unlike him, the pepper will be preserved in jars, and will pickle in the winter without fermentation.

Ingredients:

Hot pepper - 1 kg.,
Carrot - 3 pcs.,
Parsley - a small bunch
Dill - a small bunch,
Garlic - 2 heads,

For marinade:

Water - 1 liter,
Vinegar 9% - 4 tbsp. spoons,
Salt - 2 tbsp. spoons,
Sugar - 2 tbsp. a spoon,
Sunflower oil - 100 ml.,

Pickled hot peppers for the winter in Armenian - recipe

Wash hot pepper pods. Cut them into two pieces. Separate the seeds and stem. Wash the parsley and Finely chop them. Peel the garlic cloves. Finely chop them with a knife. Grate the peeled carrots on a fine grater.

In a bowl, mix greens, chopped carrots and garlic. Add all the ingredients listed in the ingredients to boiling water. Boil the marinade for 2-3 minutes. Sterilize jars and lids for pickling hot peppers in a convenient way.

Put a layer of hot pepper on the bottom of the jar. Cover it with a mixture of herbs and garlic. Alternate layers until the jar is filled to the very neck. Next, fill it with marinade and roll up. After that, turn over the jars with hot pickled peppers in Armenian style and cover until completely cooled.

It has a very unusual simultaneously spicy and sweet-sour taste. hot pepper marinated for the winter with honey.

Ingredients:

Hot pepper - 500 gr.,
Allspice peas - 2-3 pcs.

For marinade:

Water - 1 liter,
Salt - 1 tbsp. a spoon,
Honey - 3 tbsp. spoons,
Vinegar 9% - 3 tbsp. spoons,
Sunflower oil (refined) - 2 tbsp. spoons.

Hot peppers marinated for the winter with honey - recipe

Wash the hot peppers. The stem can be either cut or left. Place them in clean sterile jars. Add black peppercorns. Scald the lids with boiling water and cover the jars with them.

Add honey, vegetable oil, vinegar and salt to boiling water. Boil the marinade until the salt is completely dissolved. Pour jars of pepper with hot marinade. Seal and cover with something warm.

That's it, now you know how to pickle hot capsicum for the winter. It remains only to choose the right recipe and start preserving it. I would be glad if these pickled hot pepper recipes come in handy in the future.