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 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, chili is 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.

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Hot pepper in Caucasian style

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Very interesting recipe for spicy lovers. Preparation for the winter of bitter pepper in vegetable oil, with spices and herbs.

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

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

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Marinated hot pepper in Armenian style with herbs

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

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What do you need:

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hot hot pepper - one kilogram;

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

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

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garlic - 50 g;

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food salt - 50 grams;

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drinking water - one liter.

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Cooking:

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

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

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

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In the meantime, process jars and lids.

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Tear off all the leaves from the grass stalks.

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

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

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

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

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

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Chili pepper (hot, bitter) canned

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

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

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

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

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

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hot pepper for the winter

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Ingredients:

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Hot red pepper - 350 grams (for an 800-gram jar)

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Garlic - 1 Piece (head)

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Green cilantro - 3 Pieces (twigs)

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Dill greens - 3 Pieces (twigs)

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Mint greens - 1 Piece (twig)

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For marinade:

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Water - 500 g

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Grape vinegar - 100 g

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Salt - 1 teaspoon

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Sugar - 2 teaspoons

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Coriander seeds - 2 teaspoons

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Black peppercorns - 5-7 pieces

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Allspice peas - 2-3 pieces

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Cloves - 1-2 pieces

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

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

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

The food industry never ceases to delight us with new delicious achievements. Supermarket shelves are bursting with brightly packaged products - fast and not very quick preparations. But still, store-bought delicacies cannot be compared with food carefully prepared at home. Especially when it comes to preservation. Homemade jams, pickles, compotes and marinades become real delicacies when these jars are opened in winter. To all the fans of mouth-watering blanks we suggest taking care of the stomach feast in advance and preserving bitter pepper for the winter.

Hot pepper - very convenient, practically universal conservation. It can be used as a side dish for any meat, snacks for strong alcoholic beverages, add to soups and sauces. Hot pepper can add spice lenten dishes and aids in digestion when eating fatty foods. Thanks to burning taste, it perfectly warms from the inside - in winter this is especially true. In general, everything suggests that this winter you should have at least a couple of cans of this “hot” vegetable on your shelf.

Preservation Recipes with Hot Peppers
Hot peppers can be preserved separately or as part of mixed salads. We have chosen the most successful recipes, simple and more complex, from which you can choose one or more to your taste.

Whole salted hot peppers. For 1 kg of pepper - 40 g each fresh dill, celery and garlic. The brine is prepared from 1 liter of water, 50 g table salt and 2 tablespoons of vinegar. First boil the water, dissolve the salt in it and stir the vinegar. Leave to cool. In the meantime, wash the peppers, bake them whole in the oven or in a cauldron. They should become soft, but retain their shape. Place the baked peppers tightly in sterile jars (it is most convenient to place the vegetables vertically), and the greens and whole garlic cloves between them. Pour in the cooled brine, press down with a load and leave at room temperature for 3 weeks. After that, store the jars in the cold.
Whole marinated hot peppers. Take 1 kg of pepper (it is permissible to mix red with green), 1 liter of water, 1 tablespoon of salt and sugar (can be with a slide), table vinegar, a few peas of black pepper, cloves and garlic. Wash the peppers, remove the stalks and part of the “butt”. Putting in sterile jars, try alternating green and red vegetables - so the marinade will turn out not only tasty, but also beautiful. Dissolve sugar and salt in boiling water, pour the peppers in jars with the resulting marinade. Cover with lids and leave to cool. Now pour the marinade from the jars back into the pot and boil again. Return the boiling brine to the jars, add a tablespoon of vinegar to each. Roll up jars with lids, turn upside down, wrap with a blanket. In this "pose" they must cool, after which they can be stored at room temperature.
Canned hot peppers in tomato. To prepare 1 kg of pepper, you will need 2 kg of ripe tomatoes, 1 bunch of parsley or other herbs to taste, 100 g of garlic, 200 g of vegetable oil and sugar, 2 teaspoons of salt, pepper and other spices - if desired. Make a puree of tomatoes or pass them through a meat grinder. Put on fire in a deep frying pan or saucepan. Wash the pepper and pierce each vegetable at the base. After about 15 minutes of boiling tomatoes, add pepper, oil, sugar, salt to them. Wait for the moment when the pepper changes color - this is a signal to add chopped garlic, herbs and other spices. After 5 minutes, turn off the heat, arrange hot vegetables in sterile jars and roll up. Wrap with blanket and leave to cool.
Hot pepper with honey and olive oil. For cooking vegetables according to this mediterranean recipe take 1 kg of pepper, dried herbs to taste, a few peas of allspice, garlic cloves and bay leaves, a small horseradish root. For marinade - 1 tablespoon of liquid honey, 0.5 liters of vinegar and olive oil. First, place the washed pepper vertically in sterile jars. Add spices and herbs, distributing them evenly among the jars. Mix vinegar with oil and honey, pour the resulting marinade into jars. Cover tightly and keep warm for a couple of weeks. That's when the pepper will be ready.

Features of preservation of hot pepper
Whichever of listed recipes whatever you choose, in each of them, instead of vinegar, you can use diluted lemon juice. But in this case, the inclusion of horseradish root as an additional preservative is mandatory.

In most cases, if the recipe does not provide for puree, peppers are placed in jars in whole pods. This puts us in front of the need to pick vegetables of one small size. In fact, it is not forbidden to preserve large peppers by cutting them lengthwise or across. The tradition of harvesting pepper is entirely due solely to the external attractiveness of such preservation.

Hot pepper perfectly coexists in jars with sweet salad. Just cut the paprika into strips the same width as the hot pepper pods and canning them together. With this technology, hot peppers will give their piquancy to the sweet, from which the taste of the snack will only benefit.

By the same principle, you can diversify preparations from hot peppers with medium-sized tomatoes, cucumbers and / or garlic shoots. Preservation from hot pepper good because it allows experiments and manifestations of the culinary imagination.

Hot pepper contains many useful substances including natural preservatives. That is why blanks from it are stored better than others. canned vegetables. The same property allows you to add apples, cabbage, carrots, eggplants and even walnuts. Do not be afraid to improvise - and you will get a truly tasty, bright and "hot" snack.

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 cooking. Capsicum is not too capricious, there are few secrets:

You can pickle peppers of any variety and color - red, green.
Choose the longest and thinnest pods, as they pickle 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 tips 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, 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 Georgians understand spicy snacks, know a lot about and know how to cook - it's not a sin to learn. Marinated hot pepper according to this recipe, it 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.
Put the fried pods in liter cans 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 vinegar- cup. 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 cover and store 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.
IN tomato juice add salt, bay leaf, sugar, 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 a recipe, the only drawback of which is that it will not work to prepare hot peppers for the winter - this quick recipe, suggesting the same rapid use.

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 tasty! With love… Galina Nekrasova.

Many people are skeptical about hot pepper blanks, considering them to be overly spicy and inedible. But in fact, with proper preparation, the appetizer turns out to be harmonious in taste, fragrant and will perfectly complement any feast.

Hot pepper marinated for the winter in grape vinegar - Georgian recipe

Ingredients:

Calculation for one jar of 800 ml:

pods of red or green hot pepper - 360 g;
purified water - 500 ml;
garlic cloves - 4-6 pcs.;
granulated sugar - 20 g;
non-iodized rock salt - 10 g;
peas of black and allspice pepper - 5 and 2 pcs. respectively;
coriander peas - 1-2 teaspoons;
cilantro and dill (greens) - 3 sprigs each;
- 1 branch;
clove buds - 1-2 pcs.;
bay leaves - 1-2 pieces;
white grape vinegar - 100 ml.

Cooking

We pierce the pre-washed hot pepper in several places with a fork, put it in boiling water for five minutes, after which we drain the water and fill it with a new portion for the same time. Repeat the procedure three or four times until the fruit is soft.

For the marinade, heat the water to a boil, add salt, sugar, all the spices, garlic cloves, dill and cilantro, pour in the vinegar, boil the mixture for a couple of minutes, and let it brew for fifteen minutes.

Now we put a little greens and spices from the marinade at the bottom of dry sterile containers, then fill the jar with boiled peppers, trying to gently press them against each other, and fill it with the remnants of the hot marinade. We cork the jar, place the lid down under a warm coat or blanket and leave it to cool.

Hot pepper marinated in Armenian style

Ingredients:

Calculation for 7 half-liter cans:

pods of red or green hot pepper - 3 kg;
purified water - about 300 ml;
garlic cloves - 8-10 pieces;
carrots - 190 g;
granulated sugar - 80 g;
parsley (greens) - 1 medium bunch;
non-iodized rock salt - 80 g;
peas of allspice and black pepper - 2 pcs. to the bank;
bay leaves medium size - 1 pc. to the bank;
without aroma - 100 ml;
vinegar 9% - 50 ml.

Cooking

To prepare pickled hot peppers in Armenian, wash the fruits, soak them additionally in warm water for an hour, after which we cut off the stem at the base, and leave the seed boxes.

For marinade in a wide container, mix water, vegetable oil, vinegar, salt and granulated sugar and put the mixture on the burner of the stove over moderate heat. At the same time, we clean the garlic cloves and finely chop with a knife, and pass the peeled carrots through a grater (better for cooking in Korean). We put the prepared peppers in small portions in a boiling marinade for three to five minutes and temporarily catch them on a plate with a slotted spoon. After all the peppers are boiled, put the carrots in the marinade and let it boil for a few minutes.

At the bottom of each dry glass container we lay out peas of two types of peppers, lavrushka, parsley leaves, a little carrot and garlic, after which we fill the jar with peppers, adding carrots, herbs and garlic in the center and on top.

Top up the marinade to the eyeballs, cover the jars with lids and put them to be sterilized in boiling water for fifteen minutes.

How to pickle bitter capsicum - a simple recipe

Ingredients:

Calculation for one liter jar:

pods of red or green hot pepper - how much will fit;
purified water - about 250 ml;
garlic cloves - 4 pcs.;
granulated sugar - 15 g;
non-iodized rock salt - 25 g;
black peppercorns - 5 pcs.;
allspice peas - 4 pcs.;
mustard seeds - 1 pinch;
vinegar 6% - 35 ml.

Cooking

For pickling according to this recipe, we first rinse the hot peppers and additionally soak them in a container of hot water for an hour. It is not necessary to clean the fruits from seeds and tails, it is enough just to pierce them in several places with a fork. After the lapse of time, we lay the peppercorns vertically in a liter container and pour boiling water for about twenty minutes. To reduce the sharpness, the water should then be poured into sink, having previously measured its quantity, and for the marinade use the same portion of fresh water. For lovers strongly hot snacks you can use the same water. We heat the liquid to a boil, add salt, granulated sugar, peas of black and allspice, mustard grains, let it boil for five minutes, and pour it into a jar, after putting peeled garlic cloves on top and adding vinegar.

We immediately cork the vessel with a sterile lid and wrap it with a warm blanket or coat until it cools completely.