We are all closing Bell pepper for the future in different form. 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 the 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:

We twist the washed, peeled vegetables.
Put the rest of the ingredients into the vegetable mass.
Mix well, leave to separate the liquid for ten hours.
Drain off the liquid that has collected on the surface.
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:

We twist the prepared vegetables, herbs, nuts.
Salt, add sugar, oil, vinegar. Stir the spicy snack until smooth.
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:

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

We rinse the greens, peel the garlic.
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.
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.
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:

Wash the fruits, make longitudinal cuts, remove the seeds.
Chop garlic and parsley, mix with salt.
Put the pods in a bowl, sprinkling with the prepared mixture. Leave with the lid closed for a day.
Mix oil with vinegar. Fry infused fruits on this mixture.
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.

Bring to a boil a liter of water with sugar, salt, spices, oil, garlic, vinegar. We cover with a lid.
In a boiling marinade, lay out the fruits in two stages, blanch for 5 minutes.
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.
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.

Closing the appetizer nylon cover, store 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;
Large bunch of dill;
100 grams of garlic;
A bunch of parsley;
50 grams of salt;
Liter of water.

How to prepare:

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

We send for storage in the refrigerator.

Hot pepper for the winter "Vkusnyatina": my recipe

Doing for the winter vegetable preparations, I always close a few 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 ground coriander.

How to pickle:

Since we will close the pepper entirely, we need to carefully select the fruits. They should be well matured, without damage and stains.
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.
Boil for three minutes, not letting it boil too much. Remove the saucepan from the stove, cover it with a lid. Fruit must be in hot water Fifteen minutes.
To prepare the filling, pour water into the dishes, add salt, sugar, whole cloves of garlic, herbs, spices. Bring to a boil.
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.
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.
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:

Cut the washed tomatoes into several pieces and twist.
We clean the peppers from seeds, remove the stalk, cut into large rings. We cut greens finely.
Twisted tomatoes are placed in an enameled container, add vegetable oil and sugar and salt.
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.
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.

Hot pepper is a spicy, fragrant and hot vegetable that gives any type of dish a bright taste. The fruits are well preserved: fermentation, pickling and salting. Gourmets of spicy food will appreciate the unique flavor notes, and the recipes below will help you figure out how to pickle hot peppers.

Easy option

Canned whole fruits are convenient to store and use as needed. For amplification palatability deposits in banks fragrant spices- Lavrushka, allspice peas, clove inflorescences.

Products:

red hot pepper - 1 kg;
filtered water - 1 l;
granulated sugar - 160 g;
rock salt - 60 g;
table vinegar - 220 ml.

The algorithm of our actions:

Wash the main ingredient well. Lay out dry and clean kitchen towel. After drying, make several punctures through with a simple toothpick near the stem.
Wash jars and sterilize. Arrange chili tightly in prepared glass containers. Boil the liquid in the kettle and pour the pods. Cover and leave for a quarter of an hour. Drain into the sink.
Pour clean water into a separate pan and add salt for canning, sugar. Cook until grains are completely dissolved. Remove from stove and combine with brine, mix.
Fill jars with contents, roll up and turn over. After cooling, put in the refrigerator or cellar.

Korean snack "Kochi"

Hot pepper, pickled for the winter, is cooked in a twisted form. The seasoning is very spicy and delicious. Seeds crushed together with burning fruits give a special piquancy to the dish. Ready preservation is used for meat, fish, vegetables and simple sandwiches.

Products:

hot pepper - 1.5 kg;
garlic - 90 g;
rock salt - 45 g;
white wine vinegar - 150 ml.

Sharp "bomb"

Rinse the pods thoroughly, remove the stalk. Peel the garlic, rinse. Grind in a meat grinder.
Transfer the mixture to a deep bowl. Salt and pour acid, stir. Cover and leave on the kitchen table for 30-40 minutes.
Meanwhile, rinse jars and lids thoroughly. Process over water vapor or warm in the oven.
Arrange hot pepper in vinegar in sterile containers. Seal tightly, put in the refrigerator.

with spices

Hot pods can be made without sterilization. Thanks to the presence a large number spices, appetizer is obtained with bright aroma and rich taste. Pickled hot peppers for the winter according to the recipe described below are easy to make and look very nice in a container.

Products:

chili pepper - 0.35 kg;
grape vinegar- 0.5 cups;
garlic - 50 g;
cilantro - 15 g;
dill - 15 g;
a few sprigs of mint;
filtered liquid - 0.5 l;
rock salt - 10 g;
coriander seeds - 10 g;
granulated sugar - 0.5 tbsp;
lavrushka - 2 sheets;
carnation - 2 inflorescences;
allspice and black peas - 8 pcs.

We work step by step:

Rinse greens, dry and separate from coarse and hard twigs. The main thing is that only the leaves remain. Divide the garlic into cloves. Remove dry husk, but do not peel off completely.
Rinse chile thoroughly. Using a wooden toothpick, make 1 puncture in each fruit. This is required so that air does not accumulate in the vegetable during canning.
Put the burning pods in a saucepan and pour boiling water over it, cover and leave for 5 minutes. Drain and repeat the hot water soak procedure 3 more times.
Pour a clean liquid into a saucepan and combine with sugar, salt, peppercorns, coriander, laurel and cloves. Put the garlic cloves and greens there. Put on the stove, building a medium heat. Boil. Pour in the acid and boil for another 3 minutes. Close and leave the marinade on the kitchen table for a quarter of an hour.
In the meantime, wash the jars, sterilize. In prepared containers, spread the spices from the marinade in the same amount, and then tightly lay the pods. Fill with brine, seal tightly. Turn over, leave on the kitchen table for a day.

Best and quick recipe cooking hot peppers for the winter. Many people call this option "Bomb". Taste ready meal so spicy that even the juice of tomatoes does not smooth out all the bitterness.

Products:

capsicum red hot pepper - 1.2 kg;
freshly prepared tomato juice - 2.7 l;
rock salt - 40 g;
granulated sugar - 100 g;
ground black pepper to taste;
garlic - 12 cloves;
oil - 350 ml;
laurel - 4 sheets.

Rinse the pepper, remove the stalk, and leave the seeds inside. Wash jars and lids, boil. Carefully place the main ingredient in a container, cover.

AT large saucepan pour out the juice, add salt for canning, sugar, parsley. Put on the stove, bring to a boil and boil for a quarter of an hour. Add finely chopped garlic, acid, mix. Boil and remove from stove. The marinade is ready.

Fill containers, roll up and turn over. In this form, leave for a day and store in the cellar.

In honey mustard marinade

Pepper with bright taste flower honey and fragrant mustard seeds will perfectly complement meat, fish or vegetables. Used as decoration holiday table. The number of ingredients is indicated for a jar with a capacity of 700 ml. We suggest that you familiarize yourself with how to pickle hot peppers for the winter.

Products:

chili - 0.6 kg;
natural honey - 45 g;
table vinegar - 250 ml;
mustard seeds - 2 tsp;
black peppercorns - 10-12 pcs.

Operating procedure:

For cooking, it is recommended to use multi-colored peppers. Rinse the pods under running water. With a toothpick, make 1-2 punctures near the stem. This is required so that the marinade penetrates better.
Wash jars and sterilize. Put mustard seeds and black peppercorns in prepared containers at the bottom.
Pour acid into a saucepan and add honey. Stir until the sweet product is completely dissolved.
Arrange peppers tightly in a container. Fill containers with marinade and seal tightly. Keep refrigerated.

Georgian snack

hot chili- a traditional product of the inhabitants of Georgia. Thanks to simple recipe, bitter pepper pickled for the winter turns out to be spicy and interesting in taste.

Products:

hot pepper - 2.4 kg;
garlic - 0.15 kg;
oil - 200 ml;
white wine vinegar - 500 ml;
fresh herbs parsley - 50 g;
granulated sugar - 70 g;
celery root - 120 g;
salt to taste.

The order of work is as follows:

Rinse the pepper, make a small cut in the stalk area.
Pour the oil into a saucepan and combine with sugar and salt, acid. Put on fire and wait until it boils. Divide the main ingredient equally. Put the first part and cook for no more than 7 minutes, then the second.
Clean celery and garlic from unsuitable parts for food. Rinse the parsley and shake off excess moisture. Finely chop the greens, and grind the rest of the ingredients in a blender. Mix together with peppers. Cover and put in a cold place for 24 hours.
After the time has elapsed, strain and decompose into pre-treated tanks. Bring the marinade to a boil and fill the container. Roll up hermetically. After cooling, bitter pepper for the winter in Georgian, put in the cellar.

Korean Pickled Peppers

Almost every second person likes the cuisine of Korean peoples. One drawback - the snack is not exposed long-term storage. The maximum period is not more than 30-60 days. Consider how to prepare bitter capsicum for the winter.

Products:

hot pepper - 2.2 kg;
garlic - 20 cloves;
filtered liquid - 2 cups;
table vinegar - 120 ml;
black pepper - 1 tsp;
rock salt - 15 g;
granulated sugar - 15 g;
red ground pepper- 1 tsp;
coriander (chopped) - 5 g.

Cooking:

Rinse the pepper, remove the stalk and clean out the seeds. Wash and sterilize jars. Spread the prepared vegetable tightly and cover.
Pour clean water into a saucepan, add salt, 2 types of pepper and ground coriander. Bring to a boil and cook for 2-3 minutes until completely dissolved. Chop the peeled garlic into slices, add to the brine along with the acid. Mix.
Fill jars, seal tightly. Turn over, and after cooling, remove to a cold place. After 3 days you can use.

Peppers in honey marinade: a simple recipe

canned snack acquires a tart taste and a sweet aroma. For gourmets, hot peppers in a honey-vinegar marinade will be an exotic taste discovery. The preparation is mainly served with meat. We will understand the simple and uncomplicated cooking process.

Products:

hot pepper - 2.2 kg;
garlic - 80 g;
table vinegar - 530 ml;
natural honey - 20 g;
rock salt - 45 g;
simple peppercorns - 7 pcs.;
filtered water - 550 ml;
granulated sugar - 30 g.

Wash jars, warm in the oven. Rinse the peppers, put on a clean and dry towel, let dry. Make a puncture through with a wooden toothpick so that air does not accumulate and the marinade quickly penetrates into the fruit. Pack tightly into prepared containers.
Free the garlic cloves from the husk and cut into slices. Pour the required amount of liquid into the saucepan. Add salt, sugar, flower honey, peppercorns. After boiling, cook until the bulk ingredients are completely dissolved. Put the garlic and pour in the acid, warm for another 5 minutes.
Fill container with contents with marinade. Roll up the lids, turn over. After cooling, remove to the cellar.

Pepper in Armenian

An oil-vinegar solution will add a special piquancy and originality to the burning ingredient. Snack saves everything beneficial features, vitamins contained in the components. What is the principle of preparing pickled hot peppers for the winter in Armenian.

Products:

chili pepper - 2 kg;
garlic - 140 g;
rock salt - 50 g;
parsley leaves - 100 g;
oil - 220 ml;
Apple vinegar- 1.5 cups.

Rinse peppers well, cut lengthwise into 2 parts. Remove stem, seeds. Peel the garlic cloves from the husk. Just wash the greens and pat dry.
Put the cloves and parsley into the bowl of a food processor and chop. Place in a bowl, season with salt and stir.
Wash jars and sterilize. Add the peppers to the prepared container, alternating with the spice mixture. Cover and leave overnight.
In a separate bowl, mix oil and acid. Set the pan, pour the vinegar-oil mixture into it. Fry the real pods.
Wash jars, warm in the oven. Put hot peppers in a container, pour marinade. Sterilize for 20 minutes. Hermetically roll up, cool and put away in the cellar.

To get delicious canned blanks, we invite you to read some recommendations from experienced chefs:

For pickling, they take hot peppers of any variety and color.
You need to choose fruits that are small and thin, as they will cook faster. Larger peppers must be peeled and cut into slices.
You can reduce bitterness if you pre-soak the main ingredient for 24 hours in an ice-cold liquid. It is required to change water 2-3 times.

Hot chilli pepper is a useful component for humans. Experts recommend adding it to all dishes. The main advantage of the product is that it increases appetite and stimulates the production of hormones. But in spite of everything positive traits, a burning product is forbidden to be used in the diet of people suffering from various diseases GIT.

Pickled hot peppers for the winter - an appetizer is not at all obligatory, included in the traditional list of preparations for housewives. But I bet, if you taste a spicy, crispy, burning pod at least once, you will certainly appreciate it and contribute. They say that in every woman there is a zest, then, by analogy, in men - pepper. And mine, spicy and burning and stunning, is in jars.

It will be interesting for the inquisitive to know that in cold weather fragrant snack not only diversifies the menu, but also heals. Since it is a wonderful and healthy vegetable in every way, it contains substances that can protect you from colds.

Pickled bitter pepper for the winter - cooking secrets

Each workpiece has its own nuances in proper preparation. Capsicum is not too capricious, there are few secrets:

You can pickle peppers of any variety and color - red, green.
Select the longest and thinnest pods, as they marinate faster, take up full space in jars, are much tastier than their larger counterparts, and in addition look invitingly and elegantly.
Do not reject large specimens - cut into strips.
Before canning, cut off the dry ends of the pods, but be sure to leave at least a small tail - it will be convenient to hold when tasting.
Do not like too spicy snack, soak for a day in cold water. Do not forget to change it several times during this time - excess bitterness will go away.
You can remove bitterness in another way, no less effective: pour pepper pods directly into jars hot water, and after 10 minutes, drain it.
If you don’t have enough pepper for a whole jar, don’t get lost, add strips of ordinary Bulgarian, in a joint preparation it will become spicy and no less tasty.

Hot pepper, pickled whole without sterilization

A recipe that captivates with simplicity in execution, observing correct proportions, you will get a wonderful appetizer for meat and first courses.

Take:

Hot peppers.
Water - 5 glasses.
Salt - 2 large spoons.
Sugar - 3 tablespoons.
Table vinegar - half a glass.
Dill, Bay leaf ik, allspice, cloves, mustard seeds, parsley - choose spices at your discretion.

We marinate:

Wash the pods, dry and trim the dry ends. Please note: cut carefully so as not to violate the integrity of the pod. Do not touch the tail - you will hold a yummy for it.
Put spices on the bottom of the jar and fill with pepper pods to the top.
Boil water, fill the jars and leave to infuse for half an hour.
After this time, pour this water into a saucepan, boil with salt and sugar, and return it back to the jar.
Repeat this manipulation again, in the last - pour vinegar.
Roll the workpiece under an iron or nylon cover. Recently, I have adapted to close the preservation in jars with screw caps. They are excellent, only advice: pour the marinade to the top so that it overflows, and twist.

Georgian pickled hot pepper

Someone who, but the Georgians understand spicy snacks, know a lot about and know how to cook - it's not a sin to learn. Pickled hot pepper according to this recipe can become the “nail” of any feast.

Take:

Hot pepper - 2.5 kg.
Parsley, celery - a large bunch.
Bay leaf - 4 pcs.
Garlic - 150 gr.
Sunflower oil - 250 ml.
Salt - 3-4 large spoons (to taste).
Sugar - 3 tablespoons.
Table vinegar - 500 ml.

We marinate:

Prepare the pods for pickling - cut at the base so that the marinade quickly soaks the peppers.
Pour water, oil, vinegar into the pan, add sugar, parsley, salt and let it boil.
Boil the pods in small portions for 6-8 minutes, preventing them from floating up and turning for even cooking. Remove and place in a separate bowl.
Cool the marinade, put chopped herbs in it - celery and parsley, chopped garlic, bring to a boil again.
Pour hot peppers with marinade and press down with oppression.
Leave the workpiece in the refrigerator for a day, then transfer to jars and send for storage.

Hot pepper in Armenian - a quick recipe

There are not enough sharp impressions in life - cook a burning Armenian-style marinated appetizer for the winter. In the Caucasus, pepper is treated with adoration; not a single more or less serious meal is complete without it. Grown in large quantities, sour, pickle. They call it affectionately - "tsitsak", pluck at an early stage, when the pods are light green and not too hot. For meat, borscht - just right!

You will need:

Tsitsak - 3 kg.
Garlic - 250 gr.
Sunflower oil - 350 ml.
Apple cider vinegar - 500 ml bottle.
Salt - 100 gr.
Parsley - 2 bunches.

Step by step preparation:

Wash the pods and cut at the base with a cross, put in a wide container.
Cut the parsley, chop the garlic into a pulp, add salt to the mixture, mix well and place the peppers there. Marinate for a day, covered with a lid.
Combine vinegar with oil and fry the peppers in the mixture in small portions.
Fold the fried pods into liter jars and sterilize after boiling for 20 minutes.
Move the cooled workpiece to the cold. After a day, try and admire. It burns - go crazy, but it's impossible to break away.

Hot pepper marinated with honey for the winter

Incredible delicious preparation it will turn out if you supplement the marinade with two components that, at first glance, are not very compatible with each other.

Take on a liter jar filled with pepper: honey - 2 tablespoons, a spoonful of salt, apple cider vinegar - a glass. If not, instead of apple, take table, but only 6%.

Cooking:

With clean pods (cut a little at the tail), fill the jar tightly, laying it tightly and pour the marinade over.
Preparing the marinade: add to vinegar required amount salt, put honey and mix well.
The blank can be closed with a simple nylon lid and stored in the refrigerator.

hot pepper recipe in tomato

I call the preparation a tomato bomb, although the juice softens the sharpness of the pickled peppers a little.

You will need:

Hot pepper - 1 kg.
Tomato juice with pulp, purchased or prepared on your own - 2.5 liters.
Salt - 30 gr. (spoon with top).
Sugar - 90 gr.
Ground pepper - ¼ teaspoon.
Garlic, gruel - a large, with a top, spoon.
Vinegar 9% - a tablespoon.
Sunflower oil - one and a half glasses.
Lavrushka - 5 pcs.

Marinate hot peppers in tomato:

Cut the pods and put in jars.
Add salt, bay leaf, sugar to tomato juice, cook for 20 minutes. add garlic, pour in vinegar, let it boil.
Pour the boiling marinade into a jar and roll up.

Korean pickled hot peppers

Korean cuisine cannot leave anyone indifferent. Keep the recipe, the only drawback of which is that it will not work to prepare hot peppers for the winter - this is a quick recipe that involves the same quick consumption.

You will need:

Capsicum - 1 kg.
Garlic - ½ head.
Water - 400 ml.
6% vinegar - 70 ml.
Black pepper - a teaspoon.
Salt and sugar - half a large spoon.
Ground red pepper - a teaspoon.
Ground coriander seeds - a small spoon.

Marinate in Korean:

Place the pods in a jar and pour over the marinade.

Prepare the filling: put the spices, chopped garlic into boiling water and let it boil. After 2-3 days, pickled peppers are ready.

Pickled Red Peppers Video Recipe

If you regularly prepare hot peppers for the winter, believe me, your mood will always be good, because spicy pickled pods are a source of endorphins, a substance that ensures the production of a joyful hormone. May your home always be festive and delicious! With love… Galina Nekrasova.

Bitter pepper is harvested for the winter, mainly for its further addition to various dishes. Most often, pods complement soups, main dishes, sauces, salads, and some gourmets add this vegetable even to drinks. Hot peppers are well preserved, so there are a huge number of recipes that can be used to pickle them.

Bitter pepper is harvested for the winter, mainly for its further addition to various dishes.

In order to save time on peeling and slicing hot peppers, you can pickle them whole. Such a preparation will be an excellent addition to the second fatty dishes.

To prepare it you need:

350 grams of bitter pepper pods;
100 milliliters of grape vinegar;
1 garlic head;
3 dill branches;
3 branches of cilantro;
1 branch of mint;
500 milliliters of drinking water;
1 dessert spoon of rock salt;
2 dessert spoons of coriander seeds;
2 dessert spoons of sugar;
2 bay leaves;
2 cloves;
8 peas of a mixture of peppers;

Pickled peppers are prepared according to the following step-by-step technology:

Red pods are washed under running water, and then pierced with a toothpick in the stalk area. In no case should this step be skipped in order to prevent excess accumulation of air in the pepper.
The greens are washed under cool water, the leaves are separated from the branches.
Garlic head is disassembled into cloves.
The pods are transferred to the pan, filled with freshly boiled water. Then the container is closed and left in this state for 5 minutes.
Then the liquid is drained into the sink, and the chili is poured with fresh boiling water. This procedure is repeated 5 times.
Water is poured into another container, sugar, salt, peppercorns, coriander, bay leaf, cloves, garlic cloves and herbs are poured. The mass is stirred and brought to a boil.
After boiling water, vinegar is poured into it, and the mass is cooked for another 3 minutes.
Next, the marinade is removed from the heat, covered with a lid and left for 15 minutes.
The greens and garlic from the marinade are placed in a sterilized jar, chilies are laid out on this base, and all the spices that were used in the marinade are placed on them.
The workpiece is filled to the brim with marinade, the peppers are lightly crushed with a fork.
Next, the jar should be rolled up, turned over and wrapped in warm cloth for 1 day.
Such a blank is stored in a dark, cool place. Eating a snack should be no earlier than a week later.

Hot pepper is a spicy vegetable that adds brightness and spiciness to any dish, beloved by all fans of spicy, can be prepared for the winter in a lot of ways: pickle, pickle whole or with other additives, etc.

The widespread belief that everything spicy, including hot peppers, is unhealthy is a delusion: if you eat this vegetable in moderation, it will only have a beneficial effect on health. It is believed that regular moderate consumption of hot pepper helps to get rid of insomnia, improve the condition with some complications of diabetes, liver diseases, this vegetable normalizes the functioning of blood vessels and the activity of the nervous tissue of the brain, treats epilepsy, bronchial asthma, allergies, benign tumors, atherosclerosis.

Interestingly, the common name for hot peppers is chili, this is just a colloquial form. The word "chili" is translated as "red", but at the same time, such a pepper can be not only red - it is known that the color can be from black-olive to yellow. Often hot peppers are also called cayenne. Of course, everyone who loves this vegetable thinks about how it can be harvested for the winter during the summer, during the harvest.

Recipes and methods for harvesting hot peppers for the winter

Canned chili peppers in honey marinade e

You will need:

Water - 1 l
Hot pepper pods
Garlic - 1 large clove
Dill, parsley, peppercorns, basil - to taste
Carnation - 1 inflorescence per jar)
Bay leaf - 1 piece per jar
Salt - 1 tbsp. a spoon
Sugar - 1 tbsp. a spoon
Honey - 1 tbsp. a spoon
Vinegar 9% - 1 teaspoon per liter jar

Cooking:

Jars and lids are needed.
First, we prepare peppers for canning: the pods must be washed, and the tails do not need to be cut off - it is convenient to hold on to them when you bite off. For a couple of minutes, dip the peppers in boiling water, take out and prick in several places (with a fork or a toothpick). Then we fill the sterilized jars with peppers, chopped herbs and spices. You can also add horseradish root or leaves, cherry or currant leaves to the general composition - as with canning cucumbers and tomatoes. Peppers should reach the shoulders of the jar (preferably lower, but not higher), because then they can float and rise slightly above the marinade, and this reduces the shelf life of canned food.

Next, you need to boil water and prepare a marinade from salt, honey and sugar (we lower honey, salt and sugar into water and cook over low heat until completely dissolved). Pour hot peppers with boiling marinade and cover with a clean lid. They should stand until the jar can be taken with bare hands and not burned. Pour the brine back into the saucepan and bring to a boil. Pour over the peppers a second time. Let stand for 5 minutes. Drain, boil the brine again. Pour boiling brine marinade over peppers for the third time. Add vinegar to the jar. Close with boiled lids. I use screw caps - they are very convenient. Closed banks turn upside down, let cool. Cooled jars of hot peppers can be stored at room temperature, but open banks should be moved to the refrigerator for storage.

Hot pepper "pickled"

1 kg hot pepper any
1.5 st. l salt
1.5 tbsp sugar
3 tbsp vinegar 9%
for 1.5 liters of water.
3-4 cloves
2 sprigs of mint

Rinse the pepper, put in jars, alternating with mint.

Pour boiling water over and let stand for 10 minutes.

Then drain the water, add salt, sugar and boil again.

Pour vinegar into the brine and pour into jars.

Add cloves, roll up and flip.

Canned hot peppers for the winter.

For this recipe canned hot pepper turns out sour.

Filling for a 700 gram jar:

hot pepper(red, green, but it is best to use small hot chili peppers)
150 ml. 9% vinegar
150 ml. water
1.5 tablespoons of sugar

How to pickle hot peppers for the winter:

hot pepper rinse in cold water. Pour water into a saucepan, bring to a boil, put pepper in it and blanch it for three to five minutes in boiling water.

NOTE: If you want the pepper to remain crisp, then do not blanch it, but fill it in jars twice: the first time with water (then you can pour out the water if you do not want the pepper to be too bitter). Pour the second time with marinade. We sterilize the jars, put pepper in them.

Preparing the fill:

We mix water, sugar, bring to a boil, pour in vinegar, let it boil, and turn off the gas. If desired, add a couple of clove buds and a few peas of black allspice to the filling.

Pour boiling filling into jars with pepper, roll up jars with lids.

Recipe for marinated hot peppers

You will need: hot pepper, additives to taste - peppercorns, horseradish leaves, currants or cherries, dill (umbrellas), cloves, cinnamon, basil, garlic, tarragon, etc., marinade - for 1 liter of water, 2 tbsp. . sugar and 4 tsp. salt, for each jar - 1 tsp. vinegar 9%.

How to pickle whole hot peppers. Rinse the pods, if the tips are dry - cut them off, but without opening the pod (this is done only if there is doubt that the pepper is good inside). Put additives and pepper in jars, scalding the latter with water, fill the jars with the contents up to the shoulders. Bring the water to a boil, add sugar and salt, pour boiling water over the peppers in jars, cover with sterile lids and wait until the jars have cooled to a temperature tolerable for hands (not scalding), pour the brine into a saucepan, bring to a boil, pour again, but leave jars already for 5 minutes, then drain the brine again, boil it and pour it into the jars for the third time, pour in the vinegar, cork and finally cool the jars upside down.

hot pepper pickling recipe

You will need: 1 kg of hot pepper, 40 g of dill, 30 g of garlic and celery, brine - 1 liter of water, 80 ml of vinegar 6%, 60 g of salt.

How to pickle hot peppers. Bake the peppers in the oven until soft, let cool, arrange tightly in sterilized jars, shifting with garlic and herbs. Bring the water to a boil, add salt, pour in the vinegar, let the brine cool down, pour it into the jars, put the load and leave the jars of pepper for 3 weeks (room temperature), then store in the cold.

If you want to prepare hot pepper not entirely, pay attention to the following recipe.

Twisted hot pepper recipe

You will need: 1 kg of hot pepper, ½ cup of apple / wine vinegar 5-6%, 1 tbsp. salt.

How to prepare hot peppers for the winter. Ripe hot peppers of any color, several colors can be washed at once, cut off the stalks, pass through a meat grinder along with the seeds (the grate is large), mix with vinegar and salt, put in sterilized jars, cork with sterile lids, store in a cool, dry and dark place .

Such a preparation is suitable for fried poultry and meat, fish, soups and broths, and can also be an excellent basis for adjika.

The following recipe may seem even more interesting to many housewives.

Hot pepper recipe in tomato

You will need: small-fruited hot pepper, vegetable oil, homemade tomato juice, sugar, salt.

How to cook hot pepper in a tomato. Wash the peppers and remove the stems vegetable oil fry a little. Boil the juice squeezed from tomatoes twice, strain and add sugar and salt to taste. Arrange the pepper in jars, watering each row. tomato juice. Seal jars and sterilize for 20 minutes.

You can prepare hot pepper for the winter without salt and without vinegar.

Recipe for harvesting hot peppers without salt

You will need: hot pepper, natural apple cider vinegar, if desired - fragrant herbs(marjoram, oregano, basil, rosemary, etc.), honey - per 0.5 l jar about 1 tbsp.

How to cook hot pepper without salt. Rinse the peppers, put them tightly in sterilized jars, fill them to the very top with vinegar so that it completely covers the pepper. Such a pepper will be ready in a month (when stored in a dark place), or faster - if the pepper is cut from one side or pricked with a toothpick.

The vinegar remaining after such harvesting can be used as a dressing for various salads.

Recipe for harvesting hot peppers without vinegar

You will need: hot pepper, olive oil cold pressed, optionally dried spices, chopped garlic.

How to prepare hot peppers without vinegar. Rinse and dry the peppers, arrange tightly in sterile jars, completely fill with oil, close and store in a dark place.

The oil from this blank can be used for salads.

Both previous versions of the workpiece combine the following recipe.

Recipe for harvesting hot peppers in an oil-vinegar marinade

You will need: hot pepper, herbs to taste, garlic, bay leaf, allspice, horseradish root, marinade for 1 jar 0.5 l - apple cider vinegar and cold-pressed olive oil in a ratio of 1 to 1, 1 tbsp. honey.

How to cook hot pepper. Rinse and dry, put the pepper tightly in jars, shifting the garlic and herbs cut into plastics, adding laurel and peppercorns, if desired, put the horseradish root cut into strips on top. For the marinade, combine apple cider vinegar and oil, add honey, mix, pour over the peppers, close the jars and keep warm. The pepper will be ready for use in 2-3 weeks, to reduce the time, the pepper should be cut from one side or pricked with a toothpick.

Vinegar in this recipe can be replaced with lemon juice, but then horseradish root must be added.

Marinated hot peppers in honey marinade

Marinade.
For 1 liter of water.--
1 st. l. with a little salt
3-4 tsp honey
2-4 tablespoons vinegar.

Rinse the pepper, prick with a "gypsy" needle or whatever is convenient, cut off the long tails. Then put it in a jar tightly, layering with your favorite spices, garlic, bay leaf, allspice peas, pour boiling water. Stand for 5 minutes, drain. Pour boiling water again, etc. 3-4 times.
Pour in boiling marinade. Boil.
I recommend tasting the marinade before pouring it into jars - you may want to add something. If not sweet enough, add more honey.
Keep pepper jars at room temperature for 3 days. Then store in the refrigerator.

If you don’t have enough peppers before filling the jar, then you can take a sweet pepper, cut it into wide strips and add to the hot one. In this marinade and in such a sultry neighborhood, it will also be spicy and will be a pleasant snack to your table.

You can add to the marinade to hot pepper and small tomatoes, they will come out very spicy and very tasty.

We have reviewed variety of options preparations of hot peppers for the winter, among which every culinary specialist will be able to find an option to his taste. Good luck with your preparations and the most pleasantly spicy snacks!