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

Pepper - very healthy vegetable Moreover, it is perfect as a side dish for any type of meat, goes well with other vegetables and can become an indispensable ingredient in snacks. Have you tried cooking peppers in a barrel for the winter? Be sure to pay attention to this method, and then even in the cold you will be able to please your family with healthy vegetables.

Pickling peppers in a barrel is a proven method of canning.

Ingredients

Water 10 liters Salt 2 stacks

Number of servings: 10
Cooking time: 40 minutes

Give up the usual jars and remember how our grandmothers made pickles. They only used barrels for this. This method is less energy intensive. And the pepper will have an unusual, but very piquant taste.

The salting process will take some time, but it’s worth the wait to enjoy the tasty treat later. You will need:

water – 10 l;
pepper – 5 kg;
salt – 2 tbsp.

Please note that you only need to take green or yellow bell pepper, but by no means red. After such salting, only one skin remains of the latter.

You need to choose a wooden or ceramic barrel. You can also use a plastic bottle with the top cut off. Avoid enamel containers, as salt will corrode the enamel and ruin the dishes.

Will do plain water. There is no need to boil it. If you doubt its purity, simply pass the liquid through the filter.

Pierce each peppercorn in several places with a fork and place in a barrel. Add salt to the water and stir well. The main thing is that the solution covers the entire pepper. Cover the vegetables with a cotton napkin on top and put pressure on them. After some time, the contents of the barrel will be reduced by half. Mold will appear on the napkin. It needs to be removed and the fabric rinsed. In 10-15 days the pepper will be ready. It goes great with kebabs, meatballs, and chops.

Hot pepper in a barrel: recipe

You can also prepare hot peppers for the winter. To do this, the pods must be carefully cleared of seeds. They contain essential oils that give bitterness to the vegetable. IN in this case you need to use spices: parsley, celery, dill. The proportions for the brine are as follows: 1 kg of salt per 3 liters of water.

Place the greens at the bottom of the barrel (no need to cut them), then lay out the peppers and fill with brine. You can press down with pressure, but so that it does not impede the access of air. That is, do not completely cover the top of the dish. The pepper will be ready in 10-12 days. During storage, you need to periodically add water so that the vegetables are always in brine.

Pepper in a barrel is a simple but tasty delicacy.

Salted hot peppers for the winter: a simple recipe without sterilization

This recipe for hot salted pepper will appeal to those housewives who love to cook. spicy dishes. The recipe is very simple and does not require much time from you, and the result is really good.

To make pickles I will need:

Hot pepper – 2 kg;
Garlic – head;
Salt – 3 tbsp. l.;
Horseradish – root and leaves;
Dill - umbrella;
Lavrushka;
Peppercorns – 5 pcs.

Note to the hostess: to make the dish spicy, but acceptable in taste, it is better to marinate mildly hot varieties of pepper. The varieties “Ram's Horn” or “Whirlwind” performed well. Vegetables must be freshly picked. If the pods have been stored in the refrigerator or on the balcony for several days, the snack will not turn out crispy.

So let's get started. I rinse the pepper pods thoroughly under running water and then pierce each of them with a fork in three places. This is a must. If an unpierced pod gets into the container, it will ruin the entire snack.
I peel horseradish root and garlic.
I put spices at the bottom of a three-liter jar: horseradish, dill and peppercorns.
I place pepper pods tightly on the spices, but this must be done carefully so as not to crush the vegetables. You can put a sheet of horseradish on top, which will prevent our preparations from floating.
Then I pour in three tablespoons of salt.
I add tap water to the jar and shake it thoroughly until the salt is completely dissolved (after closing the container under the nylon lid).
I leave the jars to ferment for five days at room temperature, not forgetting to turn the container up and down. If the brine becomes cloudy, don't worry. That's how it should be.
After the allotted time I close the jars iron lids and put it away for storage in a cool place.

You can eat spicy canned pickles within a couple of months. Enjoy your meal!

Cold salted peppers for the winter under a nylon lid

The cold pickling method involves salting whole vegetables in a saucepan, tub, barrel, etc. The products are filled with brine, and a press is placed on top. Pickles are stored without sterilization in a cold place.

I'll tell you how to cold salt sweet bell peppers for the winter.

To prepare the snack you need to take:

Bell pepper – 5 kg;
Lavrushka;
Greens (dill, celery, parsley);
Salt – 400 g;
Drinking water – 5 l.

Tip: if you decide to pickle whole fruits without cutting them, you need to pierce the pepper in several places with a toothpick.

Initially, I select peppers of the same size, wash them thoroughly and dry them on a paper towel.
Then I cut the bell pepper into 2 parts, remove the seeds and core.
Then I put the vegetables in a prepared container, sprinkle with chopped herbs and spices.
Now is the time to start making brine. I pour five liters of water into a saucepan, dissolve salt in it, and then bring it to a boil. I strain the brine through cheesecloth and cool it.
I pour the cooled liquid into the container with pepper, and place a plate with pressure on top.
Bell peppers are cold salted for 12 days at room temperature, and then stored in jars under a nylon lid in a cool place.

It turns out very tasty.

Salted bell peppers for the winter whole in a saucepan

My family loves juicy, fleshy bell peppers not only stuffed, but also salted, like at the market. That's why I've been cooking for several years now salted pepper for the winter, whole in a saucepan and treat it to my relatives and friends.

Salted bell pepper is an indispensable product in winter time, since the vegetable can be added to soups, stews, stir-fries, etc. I’ll tell you how simple but tasty it is to pickle it.

Tip: to quickly peel the core from the bell pepper, you need to make a neat cut on the side, and then pull out the seeds and stem.

I take three kilograms of fleshy green peppers and, after thoroughly washing the vegetables, clean them of seeds.
I transfer the vegetables into a saucepan.
IN small quantity I dissolve 400 grams of salt in drinking water and pour the brine over the vegetables. Then I add liquid to such a level that it completely covers the pepper.
I put pressure on top and keep it at room temperature for five to six days. This time is enough for it to be completely salted. The peppercorns should change color, turning a little yellow.
I drain the water and rinse the bell peppers under running water.
I peel two heads of garlic and finely chop them. I also chop a bunch of parsley.
I transfer the pickles into a jar or other saucepan, add garlic and herbs, and then fill with water.
I pour a tablespoon of salt into the container and dessert spoon vinegar, close the lid and shake thoroughly.

After a few hours, our spicy pepper can be served. You'll lick your fingers!

Armenian hot pepper

Each nation has its own secrets of preparing dishes with the addition of hot pepper. But in Armenian and Georgian cuisine hot pepper is used as a separate dish. My neighbor, who is originally from Georgia, shared recipes for hot peppers in Armenian and Georgian with me.

Pickles from the bitter pod have an unforgettable, spicy taste, and they are very simple to prepare. Here is one of the Armenian recipes.

Required Products:

Hot pepper - 2 kg;
Garlic – 150 g;
Greenery;
Salt – 2 tbsp. l.;
Vinegar – 1.5 cups;
Vegetable oil - a glass.

Initially, I prepare the hot pepper pods: I wash them thoroughly and, after making sharp knife make neat cuts along the pods, remove the seeds.

I chop the greens (dill, parsley) finely and then mix them with salt.
I transfer the prepared pods to enamel dishes and, sprinkled with the mixture, leave it to salt for a day.
Then I mix vinegar and oil in a separate container. I take the peppercorns infused in salt and herbs out of the pan and fry them in a frying pan for about fifteen minutes, adding vinegar and oil.
Then I transfer the fried vegetables into pre-sterilized liter or three liter jars and roll it under the iron covers.

A spicy snack for the winter is ready.

Note to the housewife: we note that hot pepper relieves pain because it stimulates the production of endorphins in the body. Hot pepper acts as an analgesic. But people suffering from gastrointestinal diseases should eat dishes made from it with caution.

Spicy pepper “Tsitsak” for the winter

Spicy Green pepper"tsitsak" is favorite dish residents of Georgia. This appetizer is suitable for barbecue or for preparing borscht, and also as a cold appetizer.

I offer another simple recipe for hot salted peppers for the winter; it turns out very aromatic and tasty. But first things first.

We will need:

Hot pepper - 3 kg;
Drinking water - 5 l;
Salt – 250 g;
Greenery;
Garlic - head.

I wash each pod and pierce it with a fork or toothpick in several places.

I transfer the peppercorns into a bucket or saucepan and sprinkle with garlic cloves and finely chopped dill.
I stir a glass of salt in five liters of water, and then, after pouring brine over the pods, I place a plate with pressure on top. I leave the workpiece in a cool place and keep it like that for about two weeks. The Tsitsak pepper should turn yellow during this time.
I transfer our salted peppers into a colander and, after squeezing them a little, let the excess liquid drain.
I transfer the vegetables into pre-sterilized jars under the neck and fill them with brine prepared in the same proportion (50 g of salt per liter of water). This recipe is prepared without vinegar, but the jars need to be sterilized for 10 minutes and then rolled under iron lids.

Advice: when making pickles, you must remember that even when salted, the pods do not lose their original pungency. So if you don't love too fiery snacks, it is better to choose mildly hot pepper varieties.

Bon appetit!

Georgian chili pepper

This is one of my favorite snacks because it is not only delicious, but also colorful and bright.

Required Products:

Chili pepper – 2 kg;
Garlic - to taste;
Sugar – 2 tbsp. l.;
Salt – 1 tbsp. l.;
Water – 2 l;
Greenery;
Dill;
Vinegar – 8 tbsp. l.;
Horseradish – leaves;
Drinking water – 2 l.

Tip: I don’t remove the seeds. But if you wish, you can use a sharp knife to make neat cuts along the peppercorns and clear them of seeds.

I thoroughly wash the peppercorns and cut off their tails.
I tightly pack dill umbrellas, horseradish leaves and peeled garlic umbrellas into pre-sterilized jars. I put pepper pods on top.
I dissolve sugar and salt in boiling water and pour the brine into the jars for fifteen minutes.
Then I pour the brine into a saucepan and boil for about three minutes, add vinegar and pour the liquid into the jars of chili pepper. I roll them under iron covers.

Tasty and aromatic!

Salted stuffed peppers

For lovers of more delicate dishes I'll like salted bell peppers, stuffed with carrots and greens. Here's an interesting recipe.

I take a kilogram of bell pepper (red or green), carefully cut off the stalks, remove the seeds and blanch in boiling water for about two minutes.
I stuff the peppercorns with carrots, parsley and dill.
I boil 1.5 kilograms of carrots until half cooked, peel them and grate them on a medium grater. Then finely chop the parsley and dill (a bunch of each), as well as onion(2 heads).
Mix carrots with herbs and onions, salt and pepper to taste. I stuff bell peppers with vegetables.
I close the holes of the pepper fruits with the cut stalk.
I carefully place it in a saucepan or tub. stuffed pepper. Sprinkle it with herbs and salt. I put a plate with pressure on top.
Vegetables are fermented in a warm place for several days, and then they need to be moved to the cold.

Tip: if you like it spicier, you can add finely chopped or pressed garlic to the vegetables.

It turns out not only tasty, but also healthy!

Delicious video:

As you have already seen, salted hot peppers for the winter simple recipes It’s easy to prepare, I’ve been using them successfully for many years. Be sure to try it and see for yourself!

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 extremely popular among housewives and those who love salty foods as a snack. This process cannot be done without. With its help, a solution is formed into which products are placed for long-term storage. And how long this period will be depends on the correct preparation of the brine. Each product has its own standards and principles of salting, which must be strictly observed in order to obtain high quality food. Today we will talk about how cold salting of peppers occurs. But before we look at some recipes, let’s find out what the mentioned canning method is.

Cold brining method

This method involves salting food in jars, barrels, tubs, buckets, and so on. In this case, they are filled 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, pickling begins with all the fruits being pierced at the base with a toothpick. Layers of vegetables are arranged with spices and herbs, garlic and so on, covered with salt, poured cold water, cover with a lid or put pressure on it and place it in a cold place. The important point here is that the products are always covered with brine, so it needs to be topped up if necessary. To do this, take twenty grams of salt and nine grams of salt per liter of water. citric acid. How do you cold pickle peppers? Let's look at a few simple recipes. This preparation is no less common than pickling mushrooms, sauerkraut, etc. Salted pepper is very tasty and delicate snack, which has a pleasant aroma and bright color. The latter, by the way, is only enhanced by several tones with this method of processing. As for the varieties of the main product, almost everything is used: sweet chili, etc.

Salting for the winter

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

Preparation

To begin with, select fruits of the same size, wash them with water and dry them on a towel or napkin. Then 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, simply pierce them in several places with a toothpick. If desired, you can blanch the vegetables. To do this, they are immersed in water for three minutes. hot water, and then quickly lowered into the cold.

Preparing the brine

Bring the water to a boil, add salt and boil until it is completely dissolved. The liquid is removed from the stove and filtered through cheesecloth, then cooled to room temperature. This brine is poured Bell pepper, cover with gauze or cloth, place a wooden circle or large plate, and place a press on top. This preparation is left for twelve days at room temperature. After this time, the pepper will be ready; it is then put into a cold place for storage. You can also transfer the fruits to jars, close them with a nylon lid and put them in the refrigerator.

Pepper salted in Bulgarian style: method No. 1

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

Preparation

Salting sweet peppers is carried out as follows: the fruits are sorted and washed in cold water, the testis is removed. Next, the product is immersed in boiling water for two minutes, and then quickly placed in cold water. Blanching makes the vegetables soft and elastic, so they can be packed tightly into the container. Next, each peppercorn is sprinkled with salt, placed in a container prepared in advance and covered with a towel, on which a pressure is placed. So it is necessary to soak the vegetables for twelve hours. During this time they will release juice.

Then the fruits with juice are transferred to another container, poured with cold brine, wrapped in gauze and again placed under pressure. The container is transferred to a cold place. This recipe for pickling bell peppers is very popular in many countries. Before use, the finished fruits are thoroughly washed and soaked for ten hours in cold water.

Pepper salted in Bulgarian style: method No. 2

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

Preparation

Pickling sweet peppers begins by washing them and piercing them with a fork at the base. Place a layer of herbs and spices on the bottom of the dish, then pepper and more seasonings. Each jar is filled with cold brine and placed under a press for twelve days at room temperature. After time, the container is transferred to a cold place. The pepper should always be covered with the filling, so add it as needed (take thirty grams of salt and two tablespoons of vinegar per liter of water) or use it instead vegetable oil.

Express method for pickling peppers

Ingredients: for one three-liter jar take two kilograms of bell pepper, two cloves of garlic, two onions, two aspirin tablets, celery and dill. For pouring: six liters of cold water, one glass of salt, two glasses of sugar, five hundred grams of vinegar.

Preparation

This recipe for pickling bell peppers is very simple. To do this, vegetables are washed, seeds removed and cut into four parts. The onion is also cut into four parts, the celery is cut into pieces, and the garlic is peeled. Greens and all the listed components are placed in each jar, and aspirin is added. The contents of the jars are filled with cold brine and closed after scalding them with boiling water. The container is stored in a cool place.

Cold pickling of hot peppers

Ingredients: one kilogram of hot 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.

Preparation

Place herbs and garlic, as well as washed peppers, at the bottom of clean jars. Salt is added to boiling water, boiled and cooled to room temperature. The cold solution is poured into the jars, covered with lids and placed in a cold place for storage.

Pickling hot peppers in Assyrian style

Ingredients: bitter Bell pepper, two leaves of horseradish, four bunches of dill, five leaves of currant. For brine: ten liters of water, two glasses of salt.

Preparation

Salting hot peppers in a cold way begins by piercing the fruits with a fork or toothpick at the base several times. Then they are placed tightly in jars along with the herbs. The contents of the container are filled with cold brine, covered with lids and placed in a dark, cold place. The filling is topped up from time to time. If you want the pepper to pickle faster, transfer it to a warm place.

Pickling peppers: method No. 1

Preparation

Cold salting peppers is not particularly difficult. To do this, fresh fleshy fruits are washed, blanched in a colander, dipped in boiling water for two minutes and immediately cooled in cold water. Then the vegetables are cut into two parts, rubbed with salt and placed in a bowl. Then they put the press on for fourteen hours to release the juice. Then the peppers, along with the juice, are transferred to another container (jars), filled with cold brine, a clean circle of plastic lid is placed on top and placed under a press. The jars are covered with gauze and placed in a cold place for two weeks. After time has passed, the container is closed nylon covers.

Pickling peppers: method No. 2

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

Preparation

Cold pickling of peppers begins with washing the fruits well, removing their core and stalk so that the pods remain intact. Then rub each peppercorn with salt, put four pieces into one and fill the pan. Then they put the oppression on for one day. During this time, juice should form. Then the contents of the pan are laid out in jars and poured cold pour, cover with nylon lids and take out to a cold place.

Pickling 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 onions, twelve black peppercorns, a pinch of cinnamon, one spoon of sugar.

Preparation

Salting peppers for the winter according to this recipe is very simple. To do this, you need to blanch the roots and carrots for three minutes. Then they are cleaned and cut into strips or grated. The onion is chopped, all these components are mixed and salted. The resulting minced meat is fried a little in oil. Celery stalks are immersed in boiling water for two minutes to soften.

Preparing the brine

Pour five liters of water into a saucepan and bring it to a boil. Then add one glass of salt, one clove of garlic, fourteen cloves, six black peppercorns and five bay leaves. Boil the filling for two minutes, then cool and filter through gauze or a sieve.

Let's look further at the pickling recipe. So, an incision is made on each vegetable, the seeds and stalk are removed. The minced meat is compacted tightly inside, tied with a celery stalk and placed in a bowl. The contents are filled with cold brine, placed under pressure and put in a cold place for four weeks.

Pickling 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 spoon of peppercorns, as well as seven bay leaves and one spoon of cumin .

Preparation

Salting peppers in a cold way begins by cutting off the stalk and removing the seeds without damaging the pulp. The carrots and onions are finely chopped, the greens are chopped, the cabbage is finely chopped, salt is added and kneaded with your hands so that it releases the juice. Fry onions and carrots for three minutes until soft, add to cabbage and stir. Peppers must be blanched for four minutes and cooled. Next, the fruits are stuffed with a mixture of cabbage and placed in large saucepan, put a circle and oppression on top and leave for four days. After this, the contents of the container along with the juice are transferred into jars and filled with brine, which can be prepared according to the recipe given above. The containers are placed in a cold place. Salting capsicums proceeds in the same way.

To please your family with delicious and savory dishes not only in autumn and late summer, housewives should know how to salt hot peppers or marinate them separately or with other vegetables. Making such preparations for the winter is not at all difficult, and many pickling options make it easy to choose a recipe for every taste.

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 select capsicums of different colors for pickles.

Hot and cold salting methods

The traditional way to prepare pickled peppers is to soak the fruits in a pan of hot brine. Classic recipe The preparation of such a dish is very simple and includes minimal amount ingredients.

Wash the capsicums and pierce the fruits near the tail with a fork or toothpick so that they are better saturated with brine (instead of punctures, you can make a shallow cut about 2 cm long), and then place them in a pan of suitable size.

Prepare hot pickle After dissolving the salt in boiling water, pour it into a bowl with pepper and press down on top with pressure. Keep the pan with the vegetables placed in the solution in a warm place for 3 days. Then drain the liquid and add fresh saline solution, made in the same proportion.

Another 5 days after the hot pepper has been pickled, it can be put into jars, again filling the product with freshly prepared brine.

It is also possible to salt hot peppers in a cold way for the winter. With this method canned vegetables They have a denser and crispier consistency, however, the preparation time required is much longer.

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

1 kg 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 leaves of horseradish.

Heat some water and dissolve the salt in it, then add the rest of the water into the container so that the brine is at room temperature. Wash the fruits and prick them at the base with a fork several times. Place half the cherry and currant leaves at the bottom of the jar, throw in garlic cloves and fresh dill.

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

Pepper 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 more tasty. If you are also a fan of marinades, try preparing canned capsicums with the addition of 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, peel them from the seeds and remove the stalks.

Remember that it is not for nothing that this vegetable received the name “bitter”; when working, act extremely carefully, do not bring it to your face, and protect your hands with thin rubber gloves.

Place 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 preparation a bright and original look. Prepare the marinade by dissolving sugar, salt and vinegar in boiling water, and then pour the resulting mixture over the vegetables. Store pickled peppers under nylon covers on the refrigerator shelf or in the cellar.

Spicy appetizer with tomatoes

Now you know how to pickle whole hot peppers, but you can also cook from this vegetable delicious options canned snacks.

For example, it will be very appetizing Vegetable mix, for the preparation of which you need to take:

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

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

Pepper in Armenian

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

1 kg 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 for 2 days. When the fruits have slightly withered and softened, it’s time to move on to the next stage. Wash the vegetables, pierce them with a fork in several places and place in a deep bowl. Add coarsely chopped dill and garlic cloves there.

Dissolve 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 transferred to jars.

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

Hungarian pepper

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

The full 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.

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

Place the prepared vegetables in a saucepan, add bay leaves there. Dissolve salt in water, pour in vinegar and stir thoroughly, and then pour the marinade over the vegetables. For the first 10 days, the pan is kept under pressure in a warm place, and then the prepared vegetables are stored in the refrigerator, arranged in jars.

Korean pepper

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

1 kg capsicum;
4 cloves of garlic;
80 ml 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 water.

Rinse the pepper thoroughly under cold running water. To make the dish more colorful, if possible, choose red and green fruits, taken in equal proportions. Boil water in a saucepan, add salt, sugar, ground black pepper, paprika, chopped garlic and dried coriander.

Mix everything, reduce the temperature and wait for the liquid to boil again. Then pour in the vinegar, keep the pan on the fire for another 5 minutes and remove it from the stove. Place the peppers in jars, fill with the resulting brine and close with a lid. The product will be ready for use after 3 days.

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

How to salt hot peppers under a nylon lid?

We bring to your attention several recipes for pickling hot peppers. These recipes are taken from different peoples, and everyone considers their recipe to be the best!

Recipes for bitter pepper, pickled, salted and pickled for the winter

Pepper is one of the most piquant vegetables, which adds spiciness and brightness to dishes. Hot peppers pickled for the winter are the best option. It is recommended to cook it with the addition of horseradish, garlic, and various herbs. It will become the whole family's favorite dish. It can be salted, fermented, preserved with marinade, and you can also use it to make wonderful twists for the winter.

1 Nutritional value, indications and contraindications

Pickled hot peppers, carefully prepared for the winter, will give your favorite dishes a piquant taste and bright aroma. Eating hot peppers stimulates the production of endorphin in the human body - the hormone of joy and happiness.

stimulates nervous system, forcing her to stay on her toes;
strengthen the immune system, so a person gets sick less often;
improves blood circulation;
relieves stress and pain.

However, this vegetable is not useful for all people due to the endorphin content it contains. Doctors warn that it is necessary to completely exclude it from the diet or reduce the amount for those people who suffer from diseases of the gastrointestinal tract (GIT). Therefore, if a person has gastritis, pancreatitis, cholecystitis or a stomach ulcer, then hot peppers should be avoided.

Pickled hot peppers for endorphin production

For all other people, it is simply a storehouse of useful substances and vitamins. Among them are vitamins A, B1, B2, B3, B6, B9, C, E, K, PP, phosphorus, beta-carotene, choline, iron, potassium and others.

In moderate doses, it treats a number of diseases:

insomnia;
diabetes;
bronchial asthma;
allergies;
atherosclerosis;
benign tumors

Let's look at the most popular and delicious recipes pickling, salting and canning. We will also share recipes for excellent preparations for the winter.

2 Pickled hot peppers for the winter: recipe and method of preparation

hot hot pepper - per 1 liter jar;
leaves of black currant, horseradish and cherry - 3 - 4 pcs.;
peppercorns – 5 – 7 pcs.;
garlic – 5 – 8 cloves;
greens (parsley, dill, tarragon, basil) - to taste;
cinnamon, cloves for piquancy.

Pickling a spicy vegetable

For the marinade you need to take the following ingredients:

The recipe is quite simple. Liter jars should be sterilized. In cooled sterilized jars, you need to place black currant, horseradish and cherry leaves on the bottom. Next, add chopped herbs (parsley, dill, tarragon, basil). Then spices (cinnamon, cloves), garlic and peppercorns are placed in the jar.

After all the pickling spices are in the jar, we move on to the bitter hot pepper. It must be washed and placed tightly in the jar up to its shoulders.

Putting peppers in jars

Pour boiling water over the preparation. Cover with a sterilized lid and let sit for 5 minutes. Then pour the water from the jar into a saucepan and prepare a marinade based on it. To do this, add salt and sugar to boiling water. Add vinegar 1 minute before boiling. Ready hot marinade you need to fill it, and then the jars can be rolled up.

The appetizing marinated twist is ready. Now in winter you can enjoy the spicy taste of pepper in combination with your favorite dishes. Pickled peppers will be a wonderful decoration for both regular and festive tables.

Marinating with vinegar can be replaced with lemon if you don’t like the sour note in the dish.

3 Pickling hot peppers for the winter: the best pickling recipe for the whole family

1 kg hot pepper;
50 g dill, parsley, celery;
50 g garlic.

For the brine we take:

In order to cook good pickling from hot pepper, you need to bake it in the oven until soft, then let it cool and carefully place it very tightly in sterilized jars.

Good hot pepper pickling

Each layer must be layered alternately with garlic and herbs. Boil water for brine. Add salt, vinegar. Let cool. After this, fill the jars with cooled brine up to the shoulders.

For good taste pickles, you need to put a load in the jars and leave it there for 3 weeks. Jars of pickles should be stored at room temperature for 3 weeks and then refrigerated.

This winter twist is not canned or pickled. It is the most useful because it retains all the substances and vitamins necessary for our body. Pickling hot peppers is exactly what your family needs for health.

4 Pickled hot peppers for the winter: a very simple recipe

Cooking method. Place the hot peppers on a tray and let them dry for 2 - 3 days. It should wrinkle and wilt slightly. Then prick it in several places with a fork.

Ready spicy hot pepper you need to put it in a bowl and fill it with brine. It is prepared from cooled boiled water with added salt.

Ready-made hot pepper in brine

After you lay out all the peppers and fill them with brine, you need to put pressure on top. Leave the oppression for 3 days, keeping everything at room temperature. Then the brine is drained, filled with freshly prepared brine and put under pressure again. You need to ferment it for another 5 days, but only in a warm place. The best place for this purpose - the kitchen, since it is warm and dry there. On day 9, you need to transfer the pickled hot peppers into a sterilized jar and fill it with brine for the third time.

Cover with a plastic lid and store the pickled peppers in the refrigerator. This pickled pepper is incredibly tasty, it goes perfectly with stewed vegetables And mashed potatoes. This is the most best recipe pickled pepper. Your whole family will love it.

5 Spicy hot pepper twist without salt

400 g hot red pepper;
100 g natural apple cider vinegar;
fragrant dried herbs: marjoram, oregano, basil, rosemary, etc. in the amount of 3 tbsp. l. for 400 g hot pepper.

Fragrant herbs for a spicy twist

Recipe. Wash the hot peppers and place them in sterilized jars. Apple vinegar, fragrant herbs and remove the honey and pour it into a jar with hot pepper. Store in a dark place for 1 month. Then it can be put in the refrigerator. Spicy and very aromatic hot pepper without salt is ready. This is an excellent preparation for the winter.

6 Canning hot peppers with tomatoes

One of the most best combinations in cooking it is a combination of hot pepper and tomato. It doesn’t matter what cooking technology you choose for this. This combination is optimal for fermentation, pickling, pickling and canning.

Salty taste tomato juice, in which spicy hot peppers are marinated, will be an exquisite addition to any meat or fish dish.

200 g hot red pepper;
200 g vegetable oil;
500 ml tomato juice;
salt and sugar to taste.

Wash the spicy hot peppers and fry them in a frying pan in vegetable oil. It should become soft, for this it is necessary to fry it on all sides.

Roasting spicy hot peppers

To do this much faster and easier, you can use the oven. It must be heated to 180 degrees, and the baking sheet must be greased with vegetable oil so that the vegetable does not burn. It is necessary to fry on all sides.

While the peppers are roasting, sterilize the rolling jars. Place baked or fried peppers in jars and pour boiling tomato juice over them.

The tomato juice dressing should be thick, so evaporate the juice first if it is too thin. Don't forget to add salt and sugar.

Twist the finished preserve. An excellent preparation for the winter is ready. Bon appetit!

Pickled hot peppers for the winter - recipes for preparing, salting, canning Video

We are learning how to make preparations and twists from hot peppers for the winter in the form of pickling, canning and pickling. Video from step by step recipe how to cook pickled hot peppers

Recipe for pickling hot peppers

Love it spicy. Then salt the hot pepper. Salted hot pepper goes well with meat dish.

Tsitsak – Hot salted pepper, appetizer. Armenian cuisine. IMPORTANT. Before salting the pepper, pierce it.

We place the pods tightly in jars and fill them with brine. Brine: Salt – 1 tablespoon Vinegar – 1 tablespoon.

The easiest way to pickle hot peppers for the winter. Subscribe to YouTube channel: Blog.

Brine per liter of water salt - one and a half tablespoons sugar - 3 tbsp. heaped essence 70% 1 tsp. under the cover.

Preparations for the winter. Hot peppers. The simplest recipe. Wash the peppers, make cuts and place in jars.

It would probably be more correct to say bitter, pickled, salted pepper. You can salt any pepper, from the hottest one.

hot pickled peppers for the winter - my recipe for cooking, I recommend it to everyone.

Find out the benefits of hot pepper for humans.

A real man's snack! Suitable as an addition to sauces, spicy salads or various marinades! #spicy

You can prepare hot peppers for the winter different ways-dry, freeze, salt, marinate.

What makes peppers so caustic, hot and incredibly healthy? It turns out that the specifics are to blame.

Wonderful pickled hot peppers. Try cooking! Detailed recipe Here -

Very tasty hot peppers marinated with honey for the winter. Stored at room temperature! #pepperhot.

How to pickle mildly hot peppers for the winter.

Hot peppers for the winter – a recipe for pickled hot peppers couldn’t be easier! Always eaten! How to marinate.

Hot pepper is one of the most powerful antibiotics. The antibiotics that we buy at the pharmacy are like...

An excellent addition to meats and fish dishes. And just a dream for all spicy food lovers.

Preserving hot peppers for the winter Hot peppers are all there is)). Salt - 4 tsp. (per liter of water). Sugar - 1 tsp.

Yes, this MAPLE LEAF came by accident, because... trees grew nearby. Pickled pepper, delicious salty. Recipe selected

For spicy lovers, I offer a wonderful winter recipe hot pepper in brine. Be sure to try again.

They are waiting for you on the page detailed photos and proportions for this recipe.

One day I took the risk of pickling bell peppers using my favorite pickled cucumber recipe. It even worked out.

Today we are preparing pickled hot peppers in honey for the winter. Bitter chili pepper with honey. RECIPE: 1) water – 800 ml.

Very tasty, spicy snack from hot pepper, for the winter. It’s easy to prepare and yet gives an amazing taste.

They’ve been asking me for a long time to post a recipe for semi-sweet pepper pickles, and I only remembered when I was already treating myself.

Cooking Abkhaz adjika, a very simple recipe to prepare. For preparing spicy Abkhaz adjika.

Pickled hot peppers in vinegar.

Marinated hot peppers with garlic and onions Jalapeno pepper 10 pieces. green and 10 pcs. red Chesno.

Ingredients: pepper - 2 kg, herbs of choice, peppercorns - 1 teaspoon, vegetable oil - 250 ml, vinegar - 200 ml, laurel.

Hot peppers are a pleasure to grow, they are quite unpretentious, very productive and because they are already in themselves.

Hot peppers for the winter. Clogging hot peppers for long storage. Very fast and easy. This is the recipe in ours.

Recipe for Pickling Hot Peppers

hot pepper vegetable oil or vinegar.

Today we will prepare canned hot peppers.

Appetizer prepared according to this unique recipe, will not leave any gourmet indifferent. Ingredient.

Per jar 700 ml. Salt - 1 tsp. l Sugar – 2 tsp. l Vinegar – 2/3 tsp. Black pepper – 4-5 pcs. Allspice – 4-5 pcs. Rosemary - 1 teaspoon

Awesome baked hot peppers for meat for spicy lovers. How to cook? Green or red spicy.

Pickling Hot Peppers for the Winter

A snack for spicy lovers. Subscribe to the channel Like and leave comments.

Cooking delicious, juicy, variety of dishes! Simple, homemade, proven recipes! .

Growing hot peppers My website: Email address for contact:

Pickling hot peppers

Recipe for pickling hot peppers Love spicy things. Then salt the hot pepper. Salty hot pepper goes well with meat dishes. Tsitsak – Hot salted pepper, appetizer. Armenian cuisine.

Hot pepper: preparations for the winter. How to pickle hot peppers?

Hot pepper is known for its beneficial properties And unusual taste Worldwide. There are many recipes to which this vegetable adds a “zest”. Many housewives continue to pamper their loved ones with pepper snacks even in winter. To do this, they pickle or salt the vegetable. Such blanks are very easy to make. In addition, they allow you to preserve many useful substances in peppers.

Hot pepper is used not only as a seasoning in dried or crushed form. Whole pods are preserved using various marinades. Also based on them they prepare amazing snacks - adjika and vegetable salads. For preservation you can choose different varieties. It is worth considering the size and appearance vegetables

If you want to pickle hot peppers, then you should choose fruits with hard, dense skin. It should be thick enough. As a result, your snack will taste crispy. Also note that there is no damage. Everyone knows that peppers of different colors are more pleasant to eat and look more appetizing. Any hot peppers are suitable for adjika and salads.

Canning hot pepper: features

Whole pieces of peppers look the most beautiful. Usually the core and seeds are removed from them. Remember that this is best done with caution as they contain a large number of essential oils. Because of them, we feel the bitterness and spiciness of pepper. It is best to clean in rubber gloves. You should also keep pepper away from your face.

There are many recipes for making excellent hot peppers for the winter. For those who prefer a sour, crispy snack, we offer a very simple method of preservation. All ingredients are for 1 liter jar.

Green pepper - any amount
Garlic - 5 cloves
Salt - 1.5 tbsp. l.
Vinegar 9% - 60 ml
Bay leaf, dill, allspice - to taste

Preparation:

Place garlic cloves, herbs and spices in clean, sterilized liter jars.
Wash the pepper thoroughly, cut off the tails and clean out the grains. Place vegetables in jars. Then pour salt into them and pour hot water. After this, add vinegar.
Place the jars in a large saucepan. Then we fill it with water for sterilization. Heat the pan to a boil. After this, sterilize the snack for about 10-15 minutes.
We complete the canning of hot peppers by rolling up the jars with lids.

Pickled hot peppers: recipe

Hot peppers of different colors - 2 kg
Salt and sugar - 2 tbsp. l.
Water - 2l.
Vinegar 9% - 4 tbsp. l.

Preparation:

This unusual snack It turns out very colorful due to the use of different peppers. It is best to alternate them by color.
First you need to wash the peppers. Then remove the stalk and grains inside. It is also worth cleaning the white partitions. Rinse the peppers again. Make a small cut in an arc at the top. Prepare clean half-liter jars.
Place the peppers down vertically, alternating colors. The base should be at the top. Boil water and pour it into jars. In this form, the peppers should stand for 15 minutes. After 15 min. The water from the cans must be drained.
Separately, in a small saucepan prepare the marinade for the hot peppers. Boil 2 liters of water and dissolve salt and sugar into the liquid. Finally add vinegar. Pour this marinade into jars with pepper. It should completely cover the vegetables.
Close the jars with sterilized lids. Use a seamer to roll them up. Turn the workpiece upside down and hide it under a towel.

Hot pepper appetizer

Pepper - 400 gr.
Tomatoes - 4 pcs.
Garlic - 1 head
Vegetable oil - 100 ml
Salt - to taste

Preparation:

Wash peppers of any size and shape and cut off their tails. There is no need to clean out the grains and white film inside!
Pass the vegetables through a meat grinder or chopper. Also wash, trim and chop the tomatoes. Also grind the head of garlic.
Pour vegetable oil into a high-sided saucepan or cauldron. Place the dish on the fire and pierce it thoroughly.
Place the chopped vegetables in a very hot saucepan. Add salt to taste and simmer for about 25 minutes. Determine readiness by the amount of liquid. It should practically evaporate under the influence of temperature.
The consistency of the finished snack is thick. The mixture spreads easily on bread.
Store the hot pepper snack in the refrigerator, covered with a plastic or screw cap.

How to pickle hot peppers?

Salty hot pepper goes well with meat. Typically, such an appetizer in Caucasian cuisine is served with shish kebab. This harvesting method is interesting because it is effective and simple. If during pickling you can make a mistake with the proportions of vinegar and spoil the vegetables, then with pickling everything is different.

Salted hot pepper: quick recipe

Green pepper - 1 kg
Water - 1 l
Salt - 8 tbsp. l.

Preparation:

Wash the peppers. The tail and insides should not be cleaned. Then we make a 2 cm cut along the base.
Place vegetables in a bowl or pan. Prepare a saline solution in a separate container. To do this, boil water and dissolve salt in it. Pour hot brine over the peppers. Place a flat plate or lid and some weight on top. Vegetables should be completely submerged in liquid.
Cover the bowl with peppers with a towel and leave to salt at room temperature. Vegetables are soaked in brine for 3 days. After this, fresh brine is prepared in the manner described above. The liquid from the basin is drained. Then the peppers are poured with fresh brine.
So soak the vegetables for another 5 days. Then change the brine again. Place the peppers in clean jars and fill with freshly prepared liquid. Hot pepper is ready!
It is believed that this brining method preserves everything useful material in a vegetable. This pepper is not only very tasty, but also healthy. It improves the functioning of the digestive system and has a positive effect on appetite.

Bitter hot salted pepper

Hot peppers for the winter can be prepared in a slightly different way. This recipe allows you to prepare peppers just like store-bought ones. Extra Flavor The appetizer is given spices and spices.

Pepper - 1 kg
Water - 3 l
Salt - 220 gr.
Garlic - 6 cloves
celery - 100 gr.
Bay leaf - 5 pcs.

Preparation:

Wash green hot peppers thoroughly. There is no need to remove the tails and grains.
We also clean and chop the garlic and celery.
Take a large saucepan and place the greens on the bottom. Place peppers on top.
Prepare the brine in a separate container. To do this, dissolve salt in boiling water.
Pour hot brine over the peppers. Then we put them in a warm room under a press. Salt vegetables for 14 days. There is no need to change the fluid at this time!
After 2 weeks we take out the peppers. They should change color - become yellowish. Place vegetables in clean, sterilized jars. Boil the remaining brine and pour it into jars with peppers. The finished snack can be closed with any type of lid.

Hot pepper for the winter is not only tasty, but also healthy snack. There are several ways to prepare vegetables. For longer storage, pickling is suitable. To do this, peppers and spices are poured with hot brine and covered with lids. You can also pickle hot peppers. In this case, the vegetables are poured with brine and left under pressure for 5-14 days.

Hot pepper: preparations for the winter

You were looking for Hot pepper: preparations for the winter. How to pickle hot peppers?? In this article I will give the exact answer to this question! Read

When summer approaches its climax, it’s time to prepare for the winter, and canning peppers is a crucial moment for everyone who loves pickled bell peppers, sweet pickled peppers, salted peppers, pickled peppers and other bell pepper preparations. And not only from Bulgarian. Pickled hot peppers, canned hot peppers are an excellent independent snack, as well as an ingredient various salads. This is why canning peppers and recipes for preparing peppers for the winter are so popular.

Canned peppers can be pickled pepper, pickled hot peppers, pickled hot peppers, pickled chili peppers, canned bell peppers, canned sweet peppers, marinated peppers. There are many who like to taste pickled peppers in winter; the recipe for pickled peppers allows you to prepare this savory snack. Canning sweet peppers is especially popular. Few people today know how to pickle peppers deliciously, and it’s a shame, because pickling peppers and pickled peppers for the winter will be very useful to you in the cold season. Most often, bell peppers are canned; hot peppers are less often canned, because this spicy snack, as they say, is not for everyone. Preserving sweet or bell peppers can again be done in various ways. One of the most delicious, pickled peppers, is prepared as follows: the pepper is boiled a little, then it is poured with marinade with spices and rolled up. Sterilization of jars and rolling of peppers follow the usual rules. This is how sweet peppers are prepared for the winter.

But you can prepare not only sweet peppers for the winter, hot peppers for the winter can also be prepared for future use. Hot pepper for the winter, in principle, is prepared according to the same rules as bell pepper. Preservation in both cases occurs due to the marinade. So the recipes canned peppers similar, but their taste will be different. Bell peppers are sweet; hot pepper preparations will be spicy. No less interesting process with very tasty result, this is pickling hot pepper. Pickling hot peppers is a simple matter, but it requires certain knowledge, so during the pepper season, an army of housewives begins to wonder how to pickle peppers, how to pickle hot peppers, how to pickle peppers. Pickling peppers or pickling peppers is the most simple blank for the winter bell peppers or storing hot peppers.

At the same time, as they say, not just pepper, because pepper preparations for the winter are quite diverse and these are not only exclusively pepper preparations. For the winter you can prepare pickled cucumbers with peppers, pepper salad for the winter, peppers and tomatoes for the winter. If you love bell peppers, a winter salad made from bell peppers is a great way to stock up on them. In addition, you can prepare stuffed peppers for the winter. For example, by making frozen stuffed peppers. How to freeze peppers, recipes for bell peppers for the winter, canning pepper recipes, peppers sweet canning, pepper recipes for the winter, answers to these and many other questions - search on our website, you will definitely find it.