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

Popular ways to harvest hot peppers

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

The last notes

kerescan - Oct 8th, 2015

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

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Pickled hot peppers - how to spin for the winter?

Cooking pickled hot peppers is not difficult; any novice cook can handle this recipe. Hot peppers in vinegar are incredibly tasty, crispy and spicy. A few rounds tossed on a pizza or hot dog will add a spice to your meals. If you do not want the pepper to be spicy, simply remove the seeds and membranes during cooking. canned peppers look especially beautiful if you take green and red fruits.

Ingredients:
1 kilogram hot pepper
1.5 liters of purified water
120-130 ml vinegar 9%
60 grams coarse salt
1 ½ tsp crushed cumin
8 large peeled garlic cloves

Preparation time: 15 minutes
Cooking time: 25 minutes

Cooking:

1. When starting the cooking process, first of all, thoroughly wash the jars and lids in soapy water;

2. Place clean washed jars, lids in boiling water, leave to boil for 7-8 minutes;

3. Rinse the pepper, let the excess liquid drain, cut into small circles;

4. Peel the garlic from the husk, rinse. Press down on each clove with your thumb and forefinger for better flavor release;

5. Prepare the marinade. Pour water into a stainless steel saucepan, place on a large burner on the stove;

6. Add vinegar, salt, cumin in the amount indicated above. Stir the ingredients until the salt is completely dissolved. Let the brine boil;

7. In each jar, put a few cloves of garlic, then lay the peppers cut into rings (it is recommended to use gloves when working with hot peppers);

8. When laying peppers in jars, press down a little and compact the chopped fruits;

9. Pour hot peppers with prepared brine, remove excess bubbles with a knife;

10. Screw the lids on tightly;

11. Sterilize vegetables 12-16 minutes;

12. Remove the jars, wipe, wrap in a woolen blanket in an inverted position.

13. After a couple of days, remove the twisted peppers from under the blanket, put them in a dark, cool place.

Pickled peppers should be steeped for three weeks, this will allow all the flavors to develop and blend. You can store open seamings in the refrigerator for 6 months using clean dishes when removing peppers from jars. Unopened preservation is stored for one year. You can make preparations in the summer, after harvesting, delicious peppers can be served at the table as independent dish, use as savory snack or add to various dishes when cooking.

Harvesting bitter pepper for the winter

Sharp, crispy and with a slight sourness, you get a pepper cooked in the following way. For liter jar you will need:

capsicum hot peppers (choose fruits thicker, of any color) in an amount sufficient to fill the jar tightly;
several (4-5) garlic cloves;
vinegar: essence 70% - 1.5 tsp, 9% - 55 ml;
Bay leaf;
dry dill, salt, black.

Cooking technology

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. Sprinkle 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.

Marinating hot peppers for the winter without sterilization

This recipe will be enjoyed by all lovers. hot snacks.

Recipe Ingredients:

bitter capsicum(1 kg);
a liter of water (enough for four 700-gram jars);
8 full spoons (tablespoons) of sugar;
200 ml 9% vinegar;
spices as desired.

Cooking technology

Harvesting bitter 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. 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 bitter pepper for the winter without sterilization - simple and fast way preserve the product. Pepper will stand for a long time, the brine will remain clean and light.

Hot pepper: cooking appetizers for vodka

Ingredients (indicated for a liter jar):

hot pepper pods (enough to stuff tightly into a jar);
a teaspoon of salt;
half a teaspoon

Cooking technology

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.

Canning hot peppers for the winter

The Hungarian recipe involves the use of the following set of products: capsicum (bitter) - 1 kg.

For brine:

litere of water;
7-8 full spoons (tablespoons) of sugar;
a little more than a glass (250 ml) of vinegar 9%;
3 full spoons (tablespoons) of salt;
aspirin tablet.

Cooking technology I am

Prepare the peppers by removing 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 to be a spicy pepper appetizer.

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Hot pepper in Caucasian style

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Very interesting recipe for spicy lovers. Harvesting hot peppers for the winter vegetable oil, with spices and herbs.

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

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

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Marinated hot pepper in Armenian style with herbs

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This template is very useful for human body, as it retains all vitamins and various useful material contained in the products used. Pepper pickled with herbs and garlic turns out to be very fragrant and tasty, so it will become great snack both everyday and festive table.

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What do you need:

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hot hot pepper - one kilogram;

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

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

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garlic - 50 g;

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food salt - 50 grams;

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drinking water - one liter.

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Cooking:

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

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

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

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In the meantime, process jars and lids.

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Tear off all the leaves from the grass stalks.

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

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

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

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

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

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Chili pepper (hot, bitter) canned

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

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

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

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

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

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hot pepper for the winter

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Ingredients:

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Hot red pepper - 350 grams (per 800 gram jar)

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Garlic - 1 Piece (head)

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Green cilantro - 3 Pieces (twigs)

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Dill greens - 3 Pieces (twigs)

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Mint greens - 1 Piece (twig)

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For marinade:

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Water - 500 g

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Grape vinegar - 100 g

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Salt - 1 teaspoon

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Sugar - 2 teaspoons

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Coriander seeds - 2 teaspoons

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Black peppercorns - 5-7 pieces

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Allspice peas - 2-3 pieces

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Cloves - 1-2 pieces

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

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

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

Fans of spicy snacks are looking forward to the ripening season of hot peppers in order to stock up more for the winter. Hot pepper can be eaten not only fresh, it can be added to other preparations, salted and even pickled.

If you cannot live a day without spicy and spicy dishes, and hot pepper is always present in your diet, then you definitely need to make preparations for the winter. It turns out that spicy is not harmful, but on the contrary, in small quantities it is even beneficial for the body. In bitter pepper there are many B vitamins, as well as vitamin K, C, E and A, PP, a lot of iron, potassium and even phosphorus. People suffering from diseases of the stomach and intestines should be especially careful to eat bitter food, and it is better to refuse altogether.

How to pickle hot peppers - method one

Let's take a closer look at what is useful for work:

hot pepper - 1 kg;
table vinegar 9% - 1 cup or 250 ml;
vegetable oil - 1 glass;
garlic - 1 head;
salt - 1 tbsp. complete;
sugar - 4 tbsp. full;
spices: bay leaf - 2 pcs., allspice peas - 15 pcs.

How to pickle peppers:

The pepper must be thoroughly washed, sorted out, and the damaged one thrown away. Cut off the ponytails. It is advisable to work with gloves.
Now you need to peel the garlic, rinse the bay leaf (with cold water).
Water must be put on the stove (1 l) to boil. Put in a saucepan: sugar, salt, spices, pour oil, garlic and the last ingredient - vinegar.
You need to wait until the marinade boils, you need to close the lid.
As soon as the marinade begins to boil - put half a serving of prepared pepper, blanch for 5 minutes.
It is advisable to pre-prepare jars, sterilize them in a convenient way. In each jar, put on the bottom: bay leaf, garlic, pepper, pour boiling marinade and immediately roll up the lid.
For this amount of pepper and marinade, prepare two liter jars.
After the lids are rolled up, you need to turn the jars upside down, put them on a plank, wrap them in a warm blanket. Jars of pepper should be completely cool, then they need to be stored in a cool place.

How to pickle hot peppers - the second way

And in this recipe there is no oil, the pepper turns out to be almost the same taste as fresh.

What you need:

water - 1 l;
table vinegar 9% - 2 tbsp;
salt and sugar - 1 tbsp each;
garlic - head;
spices - black peppercorns, bay leaf - at the discretion;
red hot pepper - 1 kg.

How to pickle peppers:

Rinse the pepper, cut off the dry tips carefully so that the pod itself does not open.
Put spices in each jar. Wash the bay leaf in cold water.
Now we will make the marinade: pour water into the pan, put salt and sugar, and pour vinegar.
Wait for the marinade to boil, then put the peeled garlic cloves (no need to cut), bay leaf and black peppercorns, as well as pepper. It only takes 7 minutes to cook until the pepper is soft.
Ready pepper should be put in jars, spices should be distributed: garlic, bay leaf and pepper, pour hot marinade. Immediately roll up the lids and put upside down, be sure to wrap.
When it cools down - take it to the basement, put it in a pantry or other cool place for storage.