Bulgarian pepper salted for the winter in a cold way. Preparations for the winter from bell pepper: the best recipes

Bulgarian pepper - 1 kg,
Water 2 - 3 liters,
Sugar - 0.5 cups,
Salt (coarse) - 2 tbsp. spoons,
Vegetable oil (refined) - 0.5 cups,
Garlic 8 - 10 cloves,
Hot chili pepper - 1 piece,
Vinegar (essence 70%) - 1 tbsp. a spoon,
Allspice peas 10 - 15 pieces,
Black peppercorns 10 - 20 pieces,
Black ground pepper to taste and desire.

Cooking process:

Before you start preparing the pepper, take care of the container in which you will lay out the vegetables. Ideally, these are two-liter jars, but maybe someone who has one and a half liter jars will also look beautiful in them. Wash the jars thoroughly with baking soda or dish detergent. Then sterilize the jars in any way convenient for you: in the oven, slow cooker or using a special ring over the pan.

Bulgarian pepper should be washed and whole strong fruits should be selected. Now arm yourself with a fork and prick each fruit in several places so that the marinade gets inside the pepper and makes it more juicy.

Peel the garlic and cut it into thin slices. Rinse the chili pepper and cut into thin circles. In each jar, put a few peas of black and allspice. There also add a few plates of garlic and 2 - 3 circles of hot pepper.

Transfer the prepared bell pepper to a deep saucepan and fill it with cold water so that it completely covers it. Put on fire and bring to a boil. Once the water boils, remove the pot from the heat. Carefully remove the pepper from the water with a fork and arrange it in jars, do not make much effort, otherwise the pepper will burst. Fill the jar to the top, wait a bit, after a while the pepper will be compacted and then you can add a few more peppercorns to the jar.

In the water in which the pepper was boiled, add salt, granulated sugar, oil and bring to a boil. Black pepper can be added for flavor if desired. As soon as the marinade begins to boil, add a tablespoon of vinegar essence, wait until it boils completely.

Pour jars of peppers with boiling marinade. Cover immediately and roll up with a canning wrench. Wrap jars with pickled bell peppers in a warm blanket, leave to cool completely upside down. Then move to a cool place, and enjoy a delicious and savory snack in winter!
In my opinion, this is one of the easiest recipes for preparing bell peppers for the winter. By the way, in this way you can try to pickle hot pepper pods. I would be glad if today's recipe is useful to you! Good luck with your preparations and bon appetit!

on 2014-02-20

Perhaps the only way to protect meat and vegetables from spoilage for a long time is to salt them. This is the main way of preserving food, which is very popular among housewives and those who love salty as a snack. This process is not complete without rock salt.

With its help, a solution is formed in which products are placed for long-term storage. Otherwise, how long this period will be depends on the correct preparation of the brine. Any product has the principles of salting and its own standards, which must be strictly followed in order to obtain high-quality food. Now we will chat about how salting peppers using the cold method.

But before looking at some recipes, let's define what the mentioned canning method is.

Cold pickling method

This method is salting products in jars, barrels, tubs, buckets, and without that later. In this case, they are poured with cold brine, and a press is placed on top. Such dishes must be placed in a cold place for a long time.

For example, salting pepper for the winter begins with the fact that all the fruits are pierced with a toothpick at the base. Layers of the vegetable are shifted with herbs and spices, garlic and without that later, covered with salt, poured with cold water, covered with a lid or put oppression and determined in a cold place. The crucial point here is that the products are invariably covered with brine, therefore, if necessary, it must be topped up.

For this, twenty grams of salt and nine grams of citric acid are taken per liter of water. How does the salting of peppers take place by the cold method? Let's look at a couple of simple recipes. Such a preparation is no less common than salting mushrooms, sauerkraut and more.

Salted pepper is a very tasty and tender snack, which has a bright color and a pleasant aroma. The latter, by the way, only improves by a couple of tones with this processing method. As for the varieties of the main product, virtually everything is in motion: sweet red pepper, chili, etc.

Salting bell pepper for the winter

Ingredients: five kilograms of sweet pepper, celery and parsley, dark peppercorns and bay leaf. For brine: five liters of clean water, four hundred grams of table salt (not iodized).

Cooking

To begin with, fruits of the same size are selected, washed with water and dried on a towel or napkin. After that, the vegetables are cut in half, the core is removed and each half is cut into so-called boats. If you plan to pickle whole fruits, use a toothpick in several places.

The vegetables can be blanched if desired. To do this, they are dipped in warm water for 180 seconds, and then soon dipped in cold water.

Brine preparation

Water is brought to a boil, salt is added and boiled until it is completely dissolved. The liquid is removed from the stove and filtered through cheesecloth, then cooled to room temperature. Sweet peppers are poured with this brine, covered with gauze or cloth, a wood circle or a huge plate is placed, and a press is placed on top. This blank is left for twelve days at room temperature. After this time, the pepper is ready, it is later cleaned in a cold place for storage.

It is also possible to transfer the fruits to jars, close the capron lid and refrigerate.

Bulgarian Salted Peppers: Method No. 1

Ingredients: ten kilograms of pepper, eight hundred grams of salt. For brine: almost a thousand and fifty grams of water and fifty grams of salt.

Cooking

Salting of sweet pepper is carried out as follows: the fruits are selected and washed in cold water, the testes are removed. Next, the product is dipped in boiling water for 120 seconds, and then soon spread in cold water. Blanching makes vegetables soft and elastic, so they can be well laid out in a container. Then each peppercorn is sprinkled with salt, placed in a dish prepared in advance and covered with a towel, on which oppression is placed.

So you need to withstand the vegetables for twelve hours. During this time, they will allow juice to enter.

After that, the fruits with juice are transferred to another bowl, poured with cold brine, wrapped in gauze and put under pressure again. The container is transferred to a cold place. This recipe for salting bell peppers is very popular in many countries.

Ready fruits are thoroughly washed and soaked for ten hours in cold water before consumption.

Bulgarian salted pepper: method number 2

Ingredients: ten kilograms of bell pepper, one hundred grams of celery and parsley, cherry leaves, five grams of coriander seeds. For pouring: nine liters of water, seven hundred grams of salt, seven hundred grams of table vinegar.

Cooking

Salting sweet peppers begins with the fact that they are washed and pierced with a fork at the base. A layer of herbs and spices is laid out at the bottom of the dishes, later pepper and seasonings again. Each jar is filled with cold brine and put under pressure for twelve days at room temperature. After the lapse of time, the container is transferred to a cold place.

Pepper, along with this, should always be covered with a filling, on the basis of this, it is added as necessary (thirty grams of salt and two tablespoons of vinegar are taken per liter of water) or vegetable oil is used instead.

Express method of pickling peppers

Ingredients: for one three-liter jar, take two kilograms of bell pepper, two cloves of garlic, two onions, two

aspirin pills, dill and celery. For filling: six liters of cold water, one glass of salt, two glasses of sugar, five hundred grams of vinegar.

Cooking

This recipe for salting bell peppers is very simple. To do this, the vegetables are washed, the seeds are removed and cut into four parts. The onion is also cut into four parts, the celery is cut into pieces, the garlic is peeled. Greens and all the listed components are placed in each jar, aspirin is added. The contents of the jars are poured with cold brine and closed with nylon lids, having previously scalded them with boiling water.

The container is stored in a cold place.

Cold salting of unpleasant peppers

Ingredients: one kilogram of unpleasant pepper, six grams of parsley, twenty grams of dill, fifteen grams of garlic, fifty grams of salt. For brine: one liter of water, fifty grams of salt.

Cooking

Garlic and greens, and washed peppers are laid out at the bottom of clean jars. Salt is added to boiling water, boiled and cooled to room temperature. Jars are poured with a cold solution, closed with lids and placed in a cold place for storage.

Salting unpleasant peppers in Assyrian style

Ingredients: nasty capsicum, two pages of horseradish, four bunches of dill, five pages of currants. For the brine: ten liters of water, two cups of salt.

Cooking

Salting an unpleasant pepper with a cold method begins with the fact that the fruits are pierced with a fork or a toothpick at the base a couple of times. After that, they are well laid out in jars along with greens. The contents of the container are poured with cold brine, covered with lids and placed in a black cold place.

Filling is sometimes topped up. If you want the pepper to pickle faster, transfer it to heat.

Salting pepper: method number 1

Cooking

Salting peppers using the cold method is not particularly difficult. To do this, fresh fleshy fruits are washed, blanched in a colander, dipped in boiling water for 120 seconds and immediately cooled in cold water. Later, the vegetables are cut into two parts, rubbed with salt and placed in a bowl. Then they put the press for fourteen hours, so that the juice stands out.

Later, the peppers, along with the juice, are transferred to another container (jars), poured with cold brine, a clean circle of polyethylene lid is placed on top and put under pressure. Banks are covered with gauze and put in a cold place for 15 days. After the lapse of time, the container is closed with capron lids.

Salting pepper: method number 2

Ingredients: sweet pepper, salt. For brine: two tablespoons of salt per liter of water.

Cooking

Cold salting of pepper begins with the fact that the fruits are perfectly washed, the stalk and core are removed from them so that the pods remain intact. After that, each peppercorn is rubbed with salt, put one in one in four pieces and fill the pan. Then they put oppression for one day.

During this time, juice should appear. After that, the contents of the pan are laid out in jars, poured with cold filling, covered with nylon lids and taken out to a cold place.

Salted stuffed peppers

Ingredients: two and a half kilograms of pepper. For minced meat: one kilogram of carrots, one kilogram of parsley root, half a kilogram of celery root, one bunch of celery greens, one hundred grams of onion, twelve dark peppercorns, a pinch of cinnamon, one spoonful of sugar.

Cooking

Salting peppers for the winter according to this recipe is very simple. To do this, blanch carrots and roots for 180 seconds. After that, they are cleaned and cut into strips or rubbed on a grater. Onions are chopped, all these components are mixed and salted.

The resulting minced meat is fried a little in oil. Celery stalks are dipped in boiling water for 120 seconds to soften.

Brine preparation

Pour five liters of water into a saucepan and bring it to a boil. After that, add one glass of salt, one clove of garlic, fourteen cloves, six black peppercorns and five bay leaves. The filling is boiled for 120 seconds, then cooled and filtered through gauze or a sieve.

The contents are poured with cold brine, put oppression and cleaned in a cold place for 30 days.

Salted peppers stuffed with cabbage

Ingredients: two kilograms of sweet pepper, three kilograms of cabbage, three hundred grams of carrots, two hundred grams of onions, one bunch of parsley or celery, three tablespoons of vegetable oil, two and a half tablespoons of salt, one spoonful of peppercorns, and seven bay pages and one spoonful of cumin.

Cooking

Salting peppers using the cold method begins with the fact that the stalk is cut off from it and the seeds are removed without damaging the pulp. finely chop the onion and carrot, chop the greens, finely chop the cabbage, add salt and knead with your hands so that it allows the juice to enter. carrots and onions are fried for 180 seconds until soft, added to cabbage and mixed. Blanch the peppers for 4 60 seconds and cool.

Then the fruits are stuffed with a mixture of cabbage, put in a huge saucepan, put oppression and a circle on top and leave for four days. Then the contents of the container, together with the juice, are transferred to jars, poured with brine, which can be prepared according to the recipe given above. Containers are placed in a cold place. In the same way, the salting of capsicum passes.

Source: fb.ru

Salted TOMATOES for the Winter in a COLD WAY! Very tasty!

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Salads and snacks from vegetables for the winter are striking in their diversity. Pickled and salted vegetables are especially good as a whole. Pickled or salted bell peppers will be a great addition to the main course and just an original appetizer on the winter table. How to cook pickled bell peppers for the winter, read the recipes for pickled and salted peppers with photos step by step and see below.

Pickled and salted bell peppers for the winter: recipes with photos

B bell pepper marinated according to a special recipe to meat and fish, goes well with mashed potatoes and boiled rice. Try to cook!

Recipe Bulgarian p yerets marinated with garlic

Ingredients:

5 kg of bell pepper
5 pieces. tooth. garlic
5 pieces. carnations
5 pieces. bay leaf
30 pcs. peppercorns
1 chili pepper (bitter)

For marinade:

50 ml vinegar 9%
7 art. l. Sahara
40 gr. salt
1.5 liters of water

Cooking method:

1. Pepper wash and remove seeds.

2. Cut the pepper into several parts.

3. Peel the garlic.

4. Chili pepper cut into pieces.

5. Wash jars and lids with soda and sterilize.

6. Boil 1 liter of water. Pour in vinegar, add sugar and salt.

7. Peppers in portions blanch in boiling marinade for about 5 minutes.

8. At the bottom of the jars, put 1 bay leaf, a clove of garlic, a piece of chili pepper, a clove and 5 peppercorns each.

9. Pepper with slotted spoon remove from marinade spread among the banks. Pack peppers into jars pretty tight.

10. Pour pepper with boiling marinade.

11. Roll up jars with lids.

12. Turn upside down and leave to cool.

Store in a cool dark place. Peppers according to this recipe can be pickled whole, with tails, stalks and seeds. To do this, blanch for 10 minutes and prepare a double portion of the marinade.

Recipe Green bell pepper "Salty"

Ingredients:

3 kg green bell pepper
400 gr. salt

For filling:

10 tooth garlic
large bunch of parsley
1 st. l. salt
1 tsp vinegar essence per 1 liter jar

Cooking method:

Wash the pepper. With a sharp knife, make an incision in the side of each pepper and carefully remove all the seeds.
Place the peppers in a bowl.
Salt dissolved in 2 tbsp. hot water.
Pour liquid salt over the peppers.
Pour enough water into the pot to cover the peppers completely.
Set the oppression on the pepper and leave at room temperature for 5 days.
When the pepper changes color to yellowish, drain the water and rinse the pepper with running water.
Chop parsley and garlic finely.
Put peppers, herbs and garlic in layers in sterilized jars.
Pour boiled cold water.
Pour salt into jars and add essence.
Close jars with plastic lids.
Shake the jars until the salt dissolves.
The pepper is ready to use. Store prepared salted peppers in a cool place.

Video recipe Pickled bell peppers with honey

Cook with pleasure and be healthy!

Always your Alena Tereshina.

Among the variety of preservation, many recipes for the winter of canned bell peppers are especially fond of. Fruits can be harvested as a whole, or in the form of various salads and snacks. How to salt bell pepper for the winter? There are many different simple and delicious recipes.

Recipe with cloves

A simple recipe for making sweet bell peppers with the addition of such spices as cloves. It will give the classic preservation a spicy pleasant aftertaste.

Required Ingredients:

4 kg of bell pepper;
5 bay leaves;
5 g peppercorns;
4 stars of carnation;
3 tablespoons ground cinnamon;
80 g of table salt;
110 g of granulated sugar;
4 liters of filtered water;
15 ml of 6% vinegar.

You can pickle the fruits as follows: peel the vegetables from the seeds and remove the stalk. Peel the bell peppers carefully so as not to damage them and leave them whole. Peeled fruits must be poured with water and blanched for 9-10 minutes.

After that, you can proceed directly to the preparation of the marinade. To do this, pour water into the pan, add table salt and sugar. Bring to a boil. Then continue this process for 25 minutes. After the allotted time has passed, the marinade is filtered through a sterile multilayer gauze. Then the prepared brine should be poured back into the pan, add a small amount of vinegar and again bring to a boil.

Put blanched fruits in jars and add spices. Pour marinade over peppers. Banks should be placed in a water bath, covering them with lids. Sterilize salted peppers for 15 minutes. After that, you can roll up and send to the cellar. With the onset of winter, various salads can be prepared from these blanks or added to dishes.

How to preserve fried sweet peppers for the winter?

Such an unusual way of preparing vegetables for the winter can surprise relatives and friends. The recipe is not at all complicated and even an inexperienced hostess can handle it.

Required Ingredients:

2.5-4 kg of bell pepper;
2 liters of filtered water;
A bunch of fresh dill;
3 cloves of garlic;
40 g of table salt;
65 g of granulated sugar;
20 ml of table vinegar;
2 tablespoons of vegetable oil (you can take olive).

This recipe for pickled sweet bell peppers is very simple. First you need to carefully clean the fruits from seeds and stalk. Pour sunflower oil into a frying pan and put on fire. Wait until it warms up, then lay out the whole fruits so that they do not interfere with each other and are evenly fried. Fry on both sides until golden brown.

Dill should be washed and dried, then finely chopped. Peel and cut the garlic. Put fried vegetables in jars in layers, add dill and garlic, then add sugar and salt. Then everything should be poured with boiling water. We close with nylon lids or, if the snack is left for the winter, then the jars need to be rolled up and put in the cellar. Salted peppers can be used for stuffing or as an appetizer for various dishes.

Preservation recipe with tomato juice

How to cook salted bell pepper with tomato juice? The recipe for such preservation is very simple. In the process of cooking, you can get not only a very tasty snack, but also tomato juice with an unusual flavor.

Required Ingredients:

6 kg of sweet pepper;
2 kg of ripe red tomatoes (you can take overripe tomatoes);
25 ml of vinegar;
55 g of salt (depending on the volume of the jar, the amount of salt can be changed);
55 g of granulated sugar;
Ground pepper (add as desired);
You can add spices if you like.

We marinate vegetables in the following way. Ripe and juicy tomatoes should be cut into slices. After that, they must be put in a large saucepan and boiled until the fruits are completely softened. After the fruits have become very soft, they must be rubbed through a sieve into a puree.

Pour the grated tomatoes back into the pan and put on the fire again, bring to a boil. Tomato juice is recommended to cook for a couple more minutes, gradually removing the resulting foam. Next, salt and ground black pepper, as well as a small amount of vinegar, should be added to the tomato juice.

Rinse and clean peppers. Put in layers in a jar. Then pour the prepared tomato juice, put to sterilize in a water bath in slowly boiling water. This recipe can be supplemented with cucumbers. Cucumbers are very crispy.

Recipe for bell peppers stuffed with vegetables

You can pickle vegetables not only in the usual way, but also stuffed.

Required Ingredients:

3 kg of sweet paprika;
5 liters of filtered water;
2 kg fresh shredded cabbage;
1 kg of carrots;
5 bay leaves;
3 g of cumin seeds;
45 g of table salt;
85 ml of 6% vinegar;
Fresh dill.

First of all, you need to finely chop fresh cabbage, sprinkle with a little vinegar and salt. After that, chopped cabbage must be gently mixed and put in a cool room for a day. A day later, the cabbage is squeezed from the accumulated juice. Carrots also need to be chopped and mixed with cabbage.

The fruits must be washed and cleaned of seeds. After that, they must be blanched for 3 minutes. After this time, the fruits should be thrown into a colander and allowed to drain all excess water. After that, pepper preparations must be stuffed with shredded cabbage.

The marinade is prepared as follows. Pour water into a saucepan, add salt and bring to a boil. The water brought to a boil must be filtered through sterile gauze folded several times. The filtered solution is again poured into the pan and again brought to the boiling point. After that, you need to pour in the vinegar and boil for 2 minutes over low heat again.

Spices are laid out in jars, and then pepper blanks. Vegetables are poured with marinade, sterilized for half an hour in a large saucepan. After the time has elapsed, the banks are rolled up and cleaned in a cool room.

You can also stuff peppers with eggplant and add a few sprigs of basil. To do this, thinly slice the eggplant, then fry them in a pan. Roll the eggplant into small rolls and stuff the peeled peppers with them.

Conclusion

Most often, pepper is used to make lecho, where it is an integral ingredient. But there are such pepper recipes, after which the traditional lecho will fade into the background. Canned bell peppers are one of the most common dishes. This is not only very tasty, but also a healthy dish. The classic recipe for canned peppers can be improved by adding various spices and other vegetables. You can also stuff vegetables, such as cabbage or carrots. Or preserve peppers with cucumbers. You can experiment with recipes for pickled peppers as much as you like.

In order to delight home with delicious and savory dishes not only in autumn and at the end of summer, housewives should know how to salt hot peppers or pickle them separately or with other vegetables. Making such blanks for the winter is not difficult at all, and many salting options make it easy to choose a recipe for every taste.

When choosing a vegetable for home canning, pay special attention to the appearance of the fruit: they should be thick-skinned, without defects, spots or damage to the skin. The dish will look more attractive if you choose capsicums of different colors for pickles.

The traditional way to prepare pickled peppers is to soak the fruit in a pot of hot brine. The classic recipe for this dish is very simple and includes a minimum amount of ingredients.

You will need:

0.5 kg of pepper;
80 grams of salt;
1 liter of water.

Wash the capsicum and pierce the fruits near the tail with a fork or toothpick so that they are better fed with brine (instead of puncturing, you can make a shallow incision about 2 cm long), and then put in a pan of a suitable size.

Prepare a hot brine by dissolving salt in boiling water, pour into a bowl with pepper and press down with oppression. Keep the pot with the vegetables placed in the solution in a warm place for 3 days. Then drain the liquid and add a fresh saline solution made in the same proportion.

After another 5 days after the hot pepper has been salted, it can be decomposed into jars, again filling the product with freshly prepared brine.

It is possible to salt bitter pepper for the winter in a cold way. With this method, canned vegetables have a denser and crispier texture, however, it takes much more time to prepare the workpiece.

If you intend to try a similar recipe, prepare the following products:

1 kg of pepper;
40 grams of salt;
1 liter of water;
5 black currant leaves;
5 cherry leaves;
several sprigs of dill;
4 cloves of garlic;
2 sheets of horseradish.

Heat some water and dissolve the salt in it, then add the rest of the water to the container so that the brine is at room temperature. Wash the fruit and prick at the base several times with a fork. At the bottom of the jar, put half the leaves of cherries and currants, throw garlic cloves and fresh dill.

After that, place hot peppers in a container, covering it on top with the remaining leaves of fruit trees and horseradish. Fill the jar to the top with prepared brine, press it down with oppression and send it to a cool place for two weeks.

Peppers in marinade

When choosing recipes for preparations for the winter, many housewives prefer not to pickle, but to pickle peppers, considering such vegetables to be tastier. If you are also a fan of marinades, try making canned capsicum with vinegar and sweet ingredients.

To try this method, prepare the following products:

1 kg of hot pepper;
40 grams of salt;
1 liter of water;
40 grams of honey or sugar;
40 ml 9% vinegar.

Wash the peppers, remove the seeds and remove the stems.

Remember that this vegetable is not in vain called "bitter", during work, act very carefully, do not bring it to your face, and protect your hands with thin rubber gloves.

Put the processed fruits in clean jars. If you took vegetables of different colors, place them in glass containers one by one, this will give the workpiece a bright and original look. Prepare the marinade by dissolving sugar, salt and vinegar in boiling water, and then pour the mixture over the vegetables. Store pickled peppers under nylon lids on the refrigerator shelf or in the cellar.

Spicy appetizer with tomatoes

Now you know how to pickle whole hot peppers, but this vegetable can also be used to make delicious options for canned snacks.

For example, a vegetable mixture will be very appetizing, for the preparation of which you need to take:

500 grams of hot pepper;
4 tomatoes;
8 cloves of fresh garlic;
100 ml of olive oil;
20 grams of salt.

Wash the pepper, dry it, cut off the tails and turn through the meat grinder along with the seeds. Chop the garlic cloves and fresh tomatoes in the same place. Pour olive oil into a deep frying pan or saucepan, add vegetables and fry until thickened, about 30 minutes. During the cooking process, the mixture must be salted and stirred occasionally. Place the fried vegetables in a glass dish and store in the refrigerator under the lid.

Pepper in Armenian

This hot pepper dish called "Tsitsak" is the perfect accompaniment to barbecue, kebabs and other meat dishes.

Take:

1 kg of capsicum green pepper;
6 cloves of garlic;
several sprigs of dill;
1.5 liters of water;
60 grams of coarse salt.

Before canning, the pepper should be dried by spreading it on a horizontal surface and leaving it for 2 days. When the fruits are slightly wilted and softened, it's time to move on to the next step. Wash the vegetables, pierce with a fork in several places and put in a deep bowl. Add coarsely chopped dill and garlic cloves there.

Dissolve the salt in cold water, pour the contents of the pan and keep under pressure in a warm room. After a few days, when the pepper pods turn from green to yellow, they can be moved to jars.

To do this, drain the liquid from the pan and carefully squeeze the pickled vegetables with your hands. Then fill jars tightly with pepper and fill them with fresh cold brine prepared in the same proportion. The dish must be kept refrigerated.

Hungarian Pepper

To pickle hot peppers according to this recipe, you will also need other vegetables and seasonings.

The complete list of ingredients includes:

1 kg of hot pepper;
1 liter of water;
150 grams of parsley root;
150 grams of celery root;
5 cloves of garlic;
200 grams of cauliflower;
40 grams of sugar;
4 bay leaves;
100 ml 6% vinegar;
40 grams of salt.

Peel the washed pepper from seeds, tails and cut into large pieces. Finely chop the garlic, as well as the parsley and celery root with a knife. Divide into small inflorescences of cauliflower forks and soak in salt water for a quarter of an hour.

Put the prepared vegetables in a saucepan, add lavrushka leaves there. Dissolve the salt in the water, pour in the vinegar and mix thoroughly, and then pour the marinade over the vegetables. For the first 10 days, the pot is kept under oppression in a warm place, and then the finished vegetables are stored in the refrigerator, spreading them into jars.

Another original recipe for harvesting hot peppers for the winter will appeal to connoisseurs of spicy Korean cuisine.

Take:

1 kg of capsicum;
4 cloves of garlic;
80 ml of table vinegar;
15 grams of salt;
15 grams of sugar;
5 grams of ground black pepper;
5 grams of paprika;
5 grams of dried coriander;
500 ml of water.

Rinse peppers thoroughly under cold running water. To make the dish brighter, if possible, choose red and green fruits, taken in the same proportion. Boil water in a saucepan, add salt, sugar, ground black pepper, paprika, minced garlic and dried coriander.

Mix everything, lower the temperature and wait for the liquid to boil again. Then pour in the vinegar, hold the pan on the fire for another 5 minutes and remove it from the stove. Spread the pepper in jars, pour the resulting brine and close the lid. The product will be ready for use after 3 days.

We hope that among the methods of salting hot peppers described above, there will definitely be a recipe that you and your household will like. Bon Appetit!