Pickling hot pepper recipe. Hot pepper in honey-oil marinade. Peppers marinated in oil.

IN last years Such preparation as . is becoming increasingly popular. There are no less methods and technologies for marinating spicy than sweet Bulgarian. They differ from each other in the technology itself - using sterilization and without sterilization, the composition of marinades, and additional ingredients which are used in the conservation process.

Therefore, it becomes obvious that spicy food prepared according to one or another recipe will have different taste and sharpness. The most frequently asked question among housewives who are planning to pickle it for the winter is the question regarding the varieties of pepper. Are all varieties of hot peppers suitable for canning?

Any variety is suitable for harvesting for the winter by preservation. This can be either green or red pepper of different varieties, ranging from large and long pods to decorative indoor pepper “Ogonyok”. Marinated hot peppers for the winter, step by step recipe the preparation of which I want to offer you will be prepared in sweet and sour marinade, without sterilization.

Ingredients for half liter jar:

Hot pepper – 200 gr.,
Parsley – 2-3
Black peppercorns – 3-4 pcs.,
Garlic – 2-3 cloves
Bay leaf – 1-2 pcs.,

For the marinade:

Water – 1 liter,
Salt – 1 tbsp. spoons,
Sugar – 2 tbsp. spoons,
Vinegar – 3 tbsp. spoons.

Pickled hot peppers for the winter - a simple recipe

Wash the hot pepper. Cut off the stalks almost to the root.

Wash the parsley and peel the garlic cloves.

Wash the jars thoroughly. Sterilize them. Let's leave the lids like that for now. If for other preservation you can use nylon steaming lids, then hot pickled peppers for the winter are closed only with metal seaming or screw lids. Place peppercorns, garlic cloves, parsley sprigs on the bottom of clean jars, Bay leaf.

Arrange the hot pepper pods tightly in rows.

All that remains is to prepare the marinade and pour it over the pepper, and also sterilize the lids. Place the lids in a bowl or pan and pour boiling water over them. Let them sit and steam for about 2 minutes. The marinade for strictly peppers will be classic - water, salt, sugar and vinegar. Add salt, sugar and vinegar alternately to boiling water.

Let the marinade boil for 2-3 minutes. It is not recommended to boil it for more than five minutes, as the vinegar will begin to lose its qualities. Pour hot marinade over hot peppers. Seal the jars with prepared lids. Hot peppers marinated in vinegar for the winter ready. We turn the jars of pepper over, put them on the lids and wrap them warmly. Leave it until completely cooled. After the jars of pepper have cooled, we take the pepper out to a cold room for further storage.

Pickled hot peppers for the winter. Photo

I offer you a few more recipes for pickling hot peppers for the winter. Let's consider first the most popular recipe pickled hot peppers for the winter in Armenian style. This recipe is very similar to the recipe for pickled hot pepper tsitsak, which is served with in Armenia. But unlike it, the pepper will be preserved in jars and will be pickled in the winter without fermentation.

Ingredients:

Hot pepper – 1 kg.,
Carrots – 3 pcs.,
Parsley - a small bunch,
Dill - a small bunch,
Garlic – 2 heads,

For the marinade:

Water – 1 liter,
Vinegar 9% - 4 tbsp. spoons,
Salt – 2 tbsp. spoons,
Sugar – 2 tbsp. spoon,
Sunflower oil – 100 ml.,

Armenian pickled hot peppers for the winter – recipe

Wash the hot pepper pods. Cut them into two parts. Remove the seeds and stem. Wash the parsley and... Chop them finely. Peel the garlic cloves. Chop them finely with a knife. Grate the peeled carrots on a fine grater.

In a bowl, mix the herbs, chopped carrots and garlic. Add all the ingredients listed in the ingredients to boiling water. Boil the marinade for 2-3 minutes. Sterilize jars and lids for pickling hot peppers in a convenient way.

Place a layer of hot pepper on the bottom of the jar. Cover it with a mixture of herbs and garlic. Alternate layers until the jar is filled to the very neck. Next, fill it with marinade and roll it up. After this, turn over the jars of hot pickled peppers in Armenian style and cover until they cool completely.

It has a very unusual, simultaneously spicy and sweet-sour taste. hot peppers marinated for the winter with honey.

Ingredients:

Hot pepper – 500 gr.,
Allspice peas – 2-3 pcs.

For the marinade:

Water – 1 liter,
Salt – 1 tbsp. spoon,
Honey – 3 tbsp. spoons,
Vinegar 9% - 3 tbsp. spoons,
Sunflower oil (refined) – 2 tbsp. spoons.

Hot peppers marinated for the winter with honey - recipe

Wash the hot peppers. The stalk can be cut off or left. Place them in clean, sterile jars. Add black peppercorns. Scald the lids with boiling water and cover the jars with them.

Add honey to boiling water vegetable oil, vinegar and salt. Boil the marinade until the salt is completely dissolved. Pour the hot marinade into the jars of pepper. Seal and cover with something warm.

That's it, now you know how to marinate spicy Bell pepper for the winter. All that remains is to choose suitable recipe and begin its conservation. I will be glad if these recipes for pickled hot peppers are useful to you in the future.

Lovers savory snacks We are looking forward to the ripening season of hot peppers in order to make more reserves for the winter. Hot peppers can be eaten not only fresh, they can be added to other preparations, salted and even pickled.

If you cannot live a day without savory and spicy dishes, and hot pepper- is always present in your diet, then you definitely need to make preparations for the winter. It turns out that spicy food is not harmful, but on the contrary, in small quantities it is even beneficial for the body. Hot pepper contains many B vitamins, as well as vitamin K, C, E and A, PP, a lot of iron, potassium and even phosphorus. People suffering from diseases of the stomach and intestines should be especially careful when consuming bitter foods, or it is better to avoid them altogether.

How to pickle hot peppers - method one

Let's take a closer look at what will be useful for work:

hot pepper – 1 kg;
table vinegar 9% - 1 glass or 250 ml;
vegetable oil – 1 cup;
garlic – 1 head;
salt - 1 tbsp. full;
sugar – 4 tbsp. full;
spices: bay leaf – 2 pcs., allspice – 15 pcs.

How to pickle peppers:

The peppers need to be washed thoroughly, sorted, and any damaged ones should be thrown away. Cut off the tails. It is advisable to work with gloves.
Now you need to peel the garlic and rinse the bay leaf (with cold water).
Water must be placed on the stove (1 liter) to boil. Put in a saucepan: sugar, salt, spices, pour in oil, garlic and the last ingredient - vinegar.
You need to wait until the marinade boils and close the lid.
As soon as the marinade begins to boil, add half a portion of the prepared pepper and blanch for 5 minutes.
It is advisable to pre-prepare the jars and sterilize them in a convenient way. Place at the bottom of each jar: bay leaf, garlic, pepper, pour boiling marinade and immediately roll up the lid.
For this amount of pepper and marinade, prepare two liter jars.
After the lids have been rolled up, you need to turn the jars upside down, place them on a board, and wrap them in a warm blanket. The jars of pepper must cool completely, then they need to be stored in a cool place.

How to pickle hot peppers - method two

And in this recipe there is no oil, the pepper turns out to have almost the same taste as fresh.

What you will need:

water – 1 l;
table vinegar 9% - 2 tbsp;
salt and sugar - 1 tbsp each;
garlic - head;
spices - black peppercorns, bay leaf - at your discretion;
red hot pepper – 1 kg.

How to pickle peppers correctly:

Wash the peppers, carefully trim the dry ends so that the pod itself does not open.
Place spices in each jar. The bay leaf should be washed in cold water.
Now we will make the marinade: pour water into the pan, add salt and sugar, and also pour out the vinegar.
Wait for the marinade to boil, then add the peeled garlic into slices (no need to cut), bay leaf and black peppercorns, as well as pepper. You only need to cook for 7 minutes until the peppers are soft.
The finished pepper should be placed in jars, the spices should be distributed: garlic, bay leaf and pepper, and poured with hot marinade. Immediately roll up the lids and place them upside down, be sure to wrap them up.
When it cools down, take it to the basement, put it in a pantry or other cool storage place.

Homemade preparations allow you to diversify the usual menu of any family. Canned ones are especially good for these purposes. spicy dishes. Read our article on how to prepare hot peppers for the winter with honey!

Ingredients:

hot multi-colored pepper 3 kg;
candied honey;
vinegar (two tablespoons of honey per glass).

Preparation

Rinse vegetables in cold water.
Place in clean glass jars without cutting off the tails.
Make the marinade using the following calculation: add two full tablespoons of honey to a glass of 9% vinegar.
You can adjust the amount of honey filling depending on the fullness of the jars and the desired sweetness.

Such preservation can be stored even without rolling up the lids. The bitterness of vegetables and the antibacterial properties of honey will serve as a natural preservative. It is recommended to store the pickled product in the refrigerator, and for the winter a cellar or basement is quite suitable. The recipe is very simple, but canned product has a wonderful aroma and taste.

Important clarification! Hot pepper in honey marinade, like other dishes with this vegetable, are prepared only in rubber gloves.

"Multi-colored pickled"

Ingredients:

red bitter seeded (or whole) hot pepper – 5 kg;
9% vinegar 650 ml + 350 ml water (or 6% vinegar 1 liter);
vegetable oil 360 ml;
honey 250 grams;
20 grams of salt;
spices (sweet peas, cloves, ground cinnamon, bay leaf);
peeled garlic 2 heads.

Preparation

It is best to take the future pickled pepper in red or orange color so that the canned product looks beautiful and bright.
Rinse the raw material, cut it into 2-4 parts, pour boiling water over it or keep it in a special marinade for 5 minutes. You can put the whole thing in boiling sauce, but in this case you will need to blanch for about 15 minutes.
The marinade is prepared from salt, vinegar, oil, bee product and all the spices.
After mixing everything, boil, dip the pepper for 5 minutes, and then remove it with a slotted spoon.
The jars must be already prepared and clean.
Place 2-3 cloves of garlic (not chopped) on the bottom.
Next, compact the vegetables tightly into the jar, pour boiling liquid over them and roll up.
This recipe also allows for the absence of canning, despite this it keeps well all winter.

You can check how effective the recipe is by making the canned product in small quantity. Reviews from housewives show that canned hot peppers with honey are one of the most delicious dishes, perfect for winter use.

"Hot pepper with sugar and honey"

Ingredients:

hot peppers of different colors, uncut or in halves (based on the amount of container);
vinegar 9%;
sugar.

This recipe involves taking one spoon of sugar and honey per glass of vinegar. Consequently, the pickled product will need to be filled with filling, which is prepared according to the number of jars.

Preparation

Sterilize the jars, lay out the vegetables carefully, you can figure it out.
Pour marinade to the top.
Roll up or cover with plastic lids.
Store in any cool place.

Canned hot peppers for the winter are usually prepared in liter jars; this is the most convenient container. Contents of this volume are eaten the fastest. Store the workpiece in the refrigerator or cellar. This pepper is especially good with boiled potatoes or puree, fried meat and all kinds of cereals.

Video “Hot pickled peppers with onions”

Find out from our video wonderful recipe for the winter, which does not require rolling into jars.

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 carry out cleaning with 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.

Compound:

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.
We put the banks in large saucepan. Then 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.

Compound:

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.

Compound:

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, a similar 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

Compound:

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 until 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.

Compound:

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

Preparation:

Hot pepper Green colour wash 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.

For 1 liter of marinade you will need:

1 liter of water;
2 tablespoons salt;
3-4 tablespoons of sugar.

Cooking process:

First you need to prepare the pepper. Rinse and let the liquid drain. The top (peduncle) of the pepper is cut off and sent to waste. Seeds are not extracted. If you think that the preparation will be too spicy, then the vegetables should be washed not only on the outside, but also rinsed on the inside to remove any seeds that might remain after cutting off the top. Also, a cut is made in each vegetable approximately 2 cm long from the cut edge along the fruit itself.

The washed peppers are placed in a jar so that the cut point is at the bottom. You can first sterilize the jar, or simply wash it thoroughly and dry it.

To make brine, you must immediately add salt and sugar to the water. The mixture should boil for 1 minute, after which it is poured into jars with pepper. Cover each container with a boiled metal lid on top. In this state, the pepper should stand and warm for about 15 minutes, after which the brine is carefully drained and boiled again.

Hot liquid is poured into jars with pepper and into last resort is added vinegar essence. Regardless of the amount of brine, the amount of vinegar does not change: 1 teaspoon of essence is needed per liter jar. Adding vinegar directly to the jar rather than to the marinade will not affect the taste in any way, but it is much easier to calculate the amount of the ingredient.

After adding the vinegar, there is no need to shake the jar or otherwise stir the preservative. The jar is closed boiled iron lid, placed with the lid down and wrapped in a blanket or blanket. After cooling, the next day it is put away in a dark, cool place. It is necessary to check the condition of the cans. And if they all remain dry and the liquid is clear. The preparation should sit for at least a month.

Pickled hot peppers look quite neat: the vegetables retain their shape and color perfectly.

Advice:

Housewives who have not made marinades before can monitor the condition of the preservation using brine. If it remains clean and transparent all the time, it means that the twist was successful and it can be safely stored further. But if during the first day or after a month the liquid in the jar becomes cloudy or a sediment appears, then you can simply throw away the pickled snack, because if this is not done, the lid will soon swell and the jar will explode.