Hot red pepper fried recipe for the winter. Marinating hot peppers for the winter recipes

Hot hot pepper - spicy vegetable that will add spice to any kind of dish. Its fruits lend themselves well different ways canning. Fans of spicy food will appreciate the unique flavor notes of pickled hot peppers, and the recipes below will teach you how to pickle hot peppers correctly and, most importantly, tasty. capsicum. Hot pepper pickled for the winter with oil is also very useful for the body, it contains a sufficient amount of vitamins and other useful substances.

For real gourmets, we also have cooking recipes, and.

A whole pickled pepper is a great addition to hearty, fatty meals. The spicy pods themselves are crispy and sour.

Required products (calculation for a 0.8-liter jar):

350 gr. pods hot pepper;
one hundred ml of grape vinegar;
1 garlic head;
3 green branches of cilantro and dill;
1 sprig of fresh mint;
500 ml filtered water;
1 teaspoon l. coarse salt;
two tsp. seed coriander and sugar. sand;
2 laurel. sheet;
2 buds of dried cloves;
3 pcs. shower. pepper;
5 pieces. black pepper.

How to pickle hot peppers:

For pickling, choose ripe pods of hot peppers, that is, red, without any brown and green streaks.
All greens - mint, dill and cilantro - rinse under cold water, shake off the drops, tear off the leaves from all the branches. The stems are not useful in pickling, they can be thrown away, the fact is that they are too coarse and unsuitable for food even after pickling.
The head of garlic is simply disassembled into cloves, they do not need to be peeled.
Wash the hot pepper, and then pierce each pod through the stalk so that excess air does not accumulate in the pepper during pickling.
Put the processed pods into any deep pan.
Boil clean water in a kettle or separate saucepan. Pour boiling water over the peppers, cover the container with a lid and wait five minutes.
Drain the pepper water into the sink, pour the pods again with fresh boiling water. Repeat this process three or four times. This procedure will help the peppers to boil a little, but not boil.
Another way to blanch peppers: put the fruits in any pan, pour water, wait for it to boil, cook for about 3 minutes. (after boiling), turn off the fire, leave under a closed lid for a quarter of an hour.
Pour filtered water into another pan, add granulated sugar along with salt, add all the peppercorns, seed coriander, lavrushka, clove inflorescences, unpeeled garlic cloves and all the greens plucked from the stems. Put this mixture on fire and wait for the liquid to boil.
As soon as the water boils, pour grape vinegar into it, boil the marinade for about three minutes, remove from the burner and simply leave it under the lid for another 15 minutes.
Put green leaves and garlic cloves (from the marinade) in a jar, then carefully place everything hot peppers, try not to damage them when laying, throw in all the remaining spices from the marinade and pour the marinade itself to the edges of the jar.
With a fork, lightly press the peppers in the container so that the remaining air comes out, close the lid tightly, wrap the jar upside down and leave to cool for 24 hours.
Store preservation in a cool and dark place.

Twisted hot pepper marinated for the winter

Twisted hot pickled pepper - very spicy seasoning. A similar blank in the Korean language is called "kochi". For its preparation, a minimum of ingredients is used, only three. Hot pepper pods are crushed together with seeds, which give even more spiciness. Spicy gruel is perfect for meat dishes, it can also be added to soups or simply spread on bread.

List of ingredients:

pepper (chili) - 1 kg;
a head of garlic;
table salt - 25-30 grams;
vinegar- 100 ml.

Marinating hot peppers for the winter recipes:

Wash the peppers well, cut off each upper part with peduncle.
Scroll the pods along with the seeds and garlic through a meat grinder. You can also use a blender bowl to grind.
Transfer the resulting slurry into a deep bowl, pour table salt and pour in wine vinegar, mix thoroughly with a spoon so that the ingredients are evenly distributed among themselves.
Process jars with lids. For such a seasoning, it is better to take small jars from 80 g to half a liter.
In the prepared containers, spread the pepper twisted with seeds to the very brim and tighten the lids.
Store blanks in the refrigerator or any cool place.

Marinated hot pepper in Armenian style with herbs

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

What do you need:

hot hot pepper - one kilogram;
9% vinegar - 60 ml or 6% acetic acid - 100 ml;
herbs: celery, parsley, dill - 50 gr each;
garlic - 50 g;
food salt - 50 grams;
drinking water - one liter.

Armenian pickled hot peppers:

Rinse the pods and all the greens under cold water, peel the garlic and cut into arbitrary pieces.
Before you start pickling peppers, it should be baked in the spirit. cabinet until soft. The temperature inside is about 150-180°.
Remove the peppers from the oven and leave for a while to cool the pods.
In the meantime, process jars and lids.
Tear off all the leaves from the grass stalks.
Arrange the cooled pepper in sterilized containers, alternating with layers of chopped garlic and herb leaves.
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.
As soon as the marinade reaches room temperature, pour it over the pods in jars to the very “shoulders” of the container.
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.
After the lapse of time, close the jars with pressed pickled hot peppers with nylon or screw caps, rearrange the blanks in the refrigerator.

Marinated Georgian hot peppers in tomato juice

This blank is interesting in that it turns out to be the sharpest tomato juice. Pickled hot peppers in tomato juice are combined with almost all meat dishes, soups, pilaf, even with pasta and fish. For canning, it is better to take small containers from 200 to 500 ml. Pepper goes as an appetizer to the main dishes, and spicy tomato juice can, for example, be poured over pieces of meat or added to fried soups instead of regular tomato paste.

Necessary:

hot pepper - one kilogram;
red tomatoes for juice - 2.5 kilograms;
vinegar essence (70%) - one tablespoon;
rock salt - 1 table. false;
sugar sand - 3 table. spoons.;
vegetable oil - 5 table. l.;
laurel - 5 leaves;
garlic - 30 grams;
black powdered pepper - a quarter tsp.

Marinated hot pepper Georgian recipe:

Wash the hot pepper pods, lay on kitchen towel dry a little.
From two and a half kilograms of tomatoes to make Fresh Juice either through a juicer or in a blender bowl - then the juice will turn out with pulp.
Grind the garlic into a bowl.
Sterilize the selected containers for preservation.
Pour the juice obtained from tomatoes into a saucepan and put on the stove, it should boil and only after that add all the loose ingredients (granulated sugar, black pepper powder and rock salt), and also throw bay leaves.
Stir the tomato mixture and cook for half an hour, do not cover the pan with a lid.
After 30 minutes, put all the pepper pods in tomato juice. Stirring occasionally, cook for about 20 more minutes.
As soon as the cooking time of the peppers passes, throw the chopped garlic here and pour in the indicated amount of rast. oil, catch the lavrushka and throw it away.
Stir the mixture, bring to a boil. As soon as the contents of the pot boil, pour vinegar essence, stir again and turn off the heat.
With culinary tongs, carefully fish out all the peppers and transfer them in layers to prepared jars, pour the remaining juice over these same peppers.
Tighten the lids tightly, wrap in blankets. The workpiece will cool down within a day or two, then you can rearrange it in the pantry.

Pickled hot peppers with honey for the winter

This preparation of pickled bitter pepper turns out to be tart in taste and with a pleasant sweet aroma. The sweetness of honey and the bitterness of pepper are perfectly combined with each other, and for lovers of everything unusual in cooking, pepper in a honey-vinegar marinade will undoubtedly become an exotic taste discovery. Especially such pepper will go well with meat dishes. The pickling process is easy enough for a beginner in canning to handle.

What to take:

small hot peppers - two kg;
a head of garlic;
vinegar (table) - 0.5 l;
honey (liquid) - two tsp;
shallow common salt- four tsp;
peppercorns - 5 pcs.;
plain water - 500 ml;
granulated sugar - 2 teaspoons.

Pickled bitter pepper in Georgian for the winter:

Loosely place washed and dried peppers in pre-sterilized containers.
Pour half a liter into a small saucepan plain water, knead in it all the other products in the recipe list.
Put on moderate heat and wait for the marinade to boil.
Immediately pour the contents of the jars with bubbling boiling water, close the lids.
The rolled and inverted workpiece will cool down within a day and a half, and can be stored in a cellar or refrigerator.

Pickled hot hot peppers will undoubtedly ennoble the taste of any dish. Even if you are not a fan of spicy, it is still worth trying this vegetable, albeit in small quantities. Proved that hot pepper stimulates the production of happy hormones. Nevertheless, it is contraindicated for people with diseases of the intestines and stomach, but for everyone else, you can safely eat it, of course, in reasonable quantities.

Recommend to friends:

hot pepperEveryone in my family loves it, includingcanned for the winter . I have been closing it for several years, and every time I try to find new recipe. In this article, I will share with youproven recipes for bitter pickled (canned) peppers for the winter

Hot pepper for the winter. Recipe - canned bitter (capsicum) pepper

Our favorite recipe for canned hot peppers for the winter . Pepperit turns out spicy, sour and crispy.

Ingredients per liter jar:

Hot peppers of any color (I prefer to choose the one with thicker walls, it turns out tastier)

4-5 garlic cloves

Salt - 1.5 teaspoons

Acetic essence 70% - 1.5 teaspoons or 9% vinegar - 55 ml.
A couple of bay leaves

dry dill

Black allspice - optional

Cooking:

Wash the jars, sterilize and put the washed spices: garlic cloves, if large, cut in half, dill sprigs, bay leaf and peas.

Cut off the stems of hot peppers. We put it in banks. Pour salt, add hot water, pour in the vinegar and cover with sterile iron lids. We put on sterilization in a pot of water, at the bottom of which a rag is placed. The water in the pot and in the jars must always be warm so that the jars do not burst. We sterilize hot peppers for 10 minutes from the moment the water boils in the pan. Then we roll up the lids on the jar. And leave the pepper in the jars to cool without wrapping.

If you like spicy snacks, in winter you will say thank you for thisbitter recipe canned pepper for winter.

Preparations for the winter. Canned hot pepper without sterilization Recipe with photo - 2

Another recipeon which I closedcanned hot peppers for the winter

For filling:

For 1 liter of water: (enough for about 4 700 gr. Jars)

Sugar - 8 full tablespoons

Salt - 3 tablespoons

Vinegar 9% - 200 ml.

Optionally, you can add spices: dill, black peppercorns, garlic, cloves.

Mix the ingredients for the filling and boil for five minutes. Pour the vinegar into the already prepared marinade.

We put the washed pepper in clean sterilized jars, pour the marinade. Close with lids.

I sterilized one batch for ten minutes, closed the second batch without sterilization (as you can see in the photo, I wrapped such jars with threads).

I made hot pepper without sterilization with double filling. The first time I poured boiling water over it, held it for 15 minutes, then drained the water, added sugar and salt, and boiled it for five minutes. Then she poured vinegar into the marinade, poured it into jars and rolled them up with lids.

Time tested:hot peppers, canned without sterilization , stood for a long time in the kitchen, the brine in the jar remained clean and bright. Therefore, the recipe is already considered proven, canned hot peppers according to this recipe can be closed without sterilization

If you thought that hot pepper is just a seasoning, then you are very mistaken! For several years now I have been rolling hot pickled peppers for the winter - it turns out great snack. Yes, yes, simple and nothing more (if you do not take into account the marinade). Those who love spicy dishes, I am sure, will like this preservation very much.

And the recipe for pickled hot peppers will pleasantly surprise you with its simplicity and speed of preparation: although there is sterilization in it, it is not long at all. You can prepare hot peppers for the winter both whole and in pieces: both ways, and so it will be tasty and appetizing. Perhaps someone likes to take a whole pepper and bite off it, while it is more convenient for someone to eat canned hot peppers for the winter in pieces (this is exactly what I closed this time).

And the color of the peppers does not matter much: you can roll green and red in jars, and mix - a mixture of both. The most important thing is that it turns out very, very tasty: piping hot, invigoratingly bright. Well, am I interested in you? Then I hasten to tell you in detail how to preserve hot peppers for the winter - step by step recipe with photos at your service!

Ingredients for 4 half-liter jars:

300 g green hot pepper;
700 g of red hot pepper;
1 liter of water;
1 tablespoon of salt;
2 tablespoons of sugar.

For each bank:

3 cloves of garlic;
6-8 black peppercorns;
2-4 peas of allspice.
25 ml 9% vinegar (5 tsp).

How to pickle hot peppers for the winter:

Peppers for canning choose fresh, elastic, not spoiled. Wash peppers in running water. Drain in a colander to drain excess liquid.

Cut the peppers into rings about 3 cm long. Cut each ring in half lengthwise. Remove the seeds, cut off the stem. We work carefully! Do not forget that peppers are hot - it is not recommended to rub your eyes or touch other products! After work, the knife and hands should be thoroughly washed. If you have very sensitive skin, I recommend cutting peppers with gloves.

In a saucepan over high heat, bring salted water to a boil (2 teaspoons of salt per 4 liters of water). We put the peppers in a colander, which we lower into boiling water. We stand the peppers like this (the fire under the pan remains large) for 2 minutes.

Then quickly lower the colander with peppers into cold water, stand for 5 minutes, until cool.

We put garlic, peas of black and allspice in pre-sterilized jars. We pour vinegar.

And lay out the pepper.

We are preparing the marinade. Bring the water to a boil, add salt and sugar and stir until the crystals are completely dissolved. Pour marinade over peppers in jars.

We cover hot pepper pickled for the winter in jars with lids and sterilize in boiling water for 7-8 minutes.

Then we immediately seal the jars hermetically and turn them upside down. Keep it that way until it cools down completely. Hot pepper pickled for the winter can be stored at room temperature, in a dark place.

For marinade:

sugar, vinegar 9%, water, vegetable oil - 1 glass each;
salt - 1 tbsp;
ground black pepper (optional) - 1 tsp

Cooking process:

Prepare lids and jars in advance: wash with soda to a shine and sterilize.

Wash hot peppers in running water, let it drain and dry. Prick each peppercorn in several places with a fork or toothpick. So the chili will be better saturated with the marinade, and there will be no excess air left in the jars.

Garlic must be peeled (or add unpeeled part), rinse and leave the cloves intact.

To prepare the marinade, dissolve salt in water, add oil, vinegar, sugar, ground pepper and bring to a boil. Boil the garlic and hot peppers in the marinade for 5 minutes after boiling in batches.

Arrange pepper and garlic cloves in jars, pour marinade, roll up.

Turn the jars over, wait for cooling and put them in the cold, best of all, in the basement. If you leave the peppers warm, there is a risk that the jars will "explode". Therefore, it is better to find a cool place for them.

Many housewives add pickled hot peppers to their favorite dishes to give them a nice piquancy. Pepper added to a small amount, enhance the taste meat dishes and vegetable stew. In addition, it will also be a good addition to the barbecue. Crushed pepper product can be added to sauces and soups.

Concerning additional ingredients for pickling, then at your discretion you can add: bay leaf, celery or coriander seeds.

By the way, hot chili is in the TOP of the most effective aphrodisiacs. If your loved one is not indifferent to spicy dishes, then invite him to try your delicious pickled peppers at dinner!

Many people are skeptical about hot pepper blanks, considering them to be overly spicy and inedible. But in fact, when proper cooking 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 of 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 with 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.