Canning hot peppers. How to salt hot peppers with garlic and dill. Recipe for preparing hot pepper in tomato.

4-5 garlic cloves

Salt – 1.5 teaspoon

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

Dry dill

Black allspice - optional

Preparation:

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

Cut off the tails of the hot peppers. We put it in jars. Pour salt, pour in hot water, pour in vinegar and cover with sterile iron lids. Place for sterilization in a pan of water with a cloth at the bottom. The water in the pan and in the jars must be warm so that the jars do not burst. Sterilize hot peppers 10 minutes from the moment the water boils in the pan. Then we roll up the lids on the jar. And we leave the peppers in the jars to cool without wrapping them.

If you love savory snacks, in winter you will thank you for thisbitter recipe canned pepper for the winter.

Preparations for the winter. Canned hot peppers without sterilization Recipe with photos - 2

Sugar – 8 full tablespoons

Salt – 3 tablespoons

Vinegar 9% - 200 ml.

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

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

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 appearance fruits: they must 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.

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.

You will need:

• 0.5 kg pepper;
• 80 grams of salt;
• 1 liter of water.

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 has 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.

Take:

• 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.

IN cold water dissolve the salt, 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.

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

Take:

• 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!

Hot pepper is a spicy vegetable that adds brightness and spiciness to any dish, beloved by all fans of spicy food, and can be prepared for the winter in a variety of ways: pickled, marinated whole or with other additives, etc. Read about these methods in our article.

If you like spicy and savory dishes, then hot peppers are certainly a frequent guest in your kitchen. Along with such additives as garlic and horseradish, it allows you to add unique flavor notes to any dish, which are so appreciated by lovers of savory dishes.

Why are the "cry-inducing" and fiery hot peppers so beloved by some people? Scientists have answered this question: it turns out that the use hot pepper stimulates the production of endorphins - hormones of happiness: the brain, receiving a signal of danger due to the spicy food, which in fact does not negatively affect the body, releases endorphins into the blood, and the person eating the spicy food gets pleasure. In turn, endorphins stimulate immune system, due to which blood circulation improves, stress and pain, if present, are reduced. So if you have a headache, just eat some hot pepper and the pain should go away!

An important question is who benefits from hot peppers and who harms them. Doctors report: eating hot pepper is contraindicated for anyone who suffers from any gastrointestinal disease, but everyone else simply needs to eat this vegetable, because it contains a lot useful substances, including vitamins A, B1, B2, B3, B6, B9, C, E, K, PP, beta-carotene, choline, phosphorus, potassium, iron and others.

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

Interestingly, the common name for hot pepper is chili, which is just a colloquial form. The word “chili” is translated as “red”, but such a pepper can be not only red in color - it is known that the color can range from black-olive to yellow. Hot pepper is often also called cayenne pepper. Of course, everyone who loves this vegetable thinks in the summer during its harvest about how it can be prepared for the winter.

Recipes and methods for preparing hot peppers for the winter

Hot peppers can be preserved for the winter in a number of ways, and so many recipes for preparing them have been invented that even if you prepare them differently every year, it is still impossible to try all the options. It is salted, pickled, fermented, dried, preserved in vinegar, lemon juice, olive oil, etc. We will tell you about the most the best ways hot pepper preparations, options for every taste: both with vinegar and without it, both whole and twisted, and many others.

For starters, here are the simplest and most common recipes for pickling and pickling hot peppers.

Recipe for pickling whole hot peppers

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

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

Recipe for pickling hot peppers

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

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

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

Twisted hot pepper recipe

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

How to prepare hot peppers for the winter. Ripe hot peppers of any color, you can have several colors at once, rinse, cut off the stalks, pass together with the seeds through a meat grinder (large grill), mix with vinegar and salt, put in sterilized jars, seal with sterile lids, store in a cool, dry and dark place .

This preparation is suitable for fried poultry and meat, fish, soups and broths, and can also become an excellent basis for adjika.

Many housewives may find the following recipe even more interesting.

Recipe for hot peppers in tomato

You will need: small hot peppers, vegetable oil, homemade tomato juice, sugar, salt.

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

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

Recipe for preparing hot peppers without salt

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

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

The vinegar remaining after this preparation can be used as a dressing for various salads.

Recipe for making hot peppers without vinegar

You will need: hot peppers, cold-pressed olive oil, dried if desired spices, chopped garlic.

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

The oil from this preparation can be used for salads.

The following recipe combines both previous preparation options.

Recipe for preparing hot peppers in oil-vinegar marinade

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

How to prepare hot peppers. Wash and dry, place the peppers tightly in jars, top with chopped garlic and herbs, add bay and peppercorns, and top with horseradish root cut into strips if desired. For the marinade, combine apple cider vinegar and oil, add honey, stir, pour over the peppers, close the jars and keep warm. The pepper will be ready for use in 2-3 weeks; to reduce the time, the pepper should be cut on one side or pricked with a toothpick.

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

We have reviewed various options hot pepper preparations for the winter, among which every cook can find an option to suit his taste. Good luck with your preparations and the most pleasantly spicy snacks!

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Hot pepper is prepared for the winter mainly for its further addition to various dishes. Most often, the pods complement soups, main courses, sauces, salads, and some gourmets even add this vegetable to drinks. Hot peppers can be preserved well, so there are a huge variety of recipes for pickling them. The best of them are presented below.

Hot peppers are prepared for the winter mainly for later addition to various dishes.

In order to save time on cleaning and slicing hot peppers, you can pickle them whole. This preparation will be an excellent addition to fatty second courses.

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 mint branch;
• 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 pepper mixture;

Pickled peppers are prepared using the following step-by-step technology:

1. The red pods are washed under running water and then pierced with a toothpick in the area of ​​the stalk. This step should never be skipped to prevent excess air from accumulating in the pepper.
2. The greens are washed under cool water, the leaves are separated from the branches.
3. The garlic head is disassembled into slices.
4. The pods are transferred to a saucepan and filled with freshly boiled water. Then the container is closed and left in this state for 5 minutes.
5. Then the liquid is drained into the sink, and the chili is poured with fresh boiling water. This procedure is repeated 5 times.
6. Water is poured into another container, sugar, salt, peppercorns, coriander, bay leaf, cloves, garlic cloves and herbs are added. The mass is stirred and brought to a boil.
7. After the water boils, vinegar is poured into it and the mass is cooked for another 3 minutes.
8. Next, the marinade is removed from the heat, covered with a lid and left for 15 minutes.
9. The herbs and garlic from the marinade are placed in a sterilized jar, the chili is laid out on this base, and all the spices that were involved in cooking the marinade are placed on them.
10. The workpiece is filled to the brim with marinade, the peppers are lightly crushed with a fork.
11. Next, the jar should be rolled up, turned over and wrapped in warm cloth for 1 day.
12. This preparation is stored in a cool, dark place. The snack should be eaten no earlier than a week later.

Pickled bitter peppers for the winter: a simple recipe

You can preserve whole chili for more simple recipe.

To do this you will need:

• kilo of chili;
• 1 liter of drinking water;
• 8 dining spoons of granulated sugar;
• 3 tablespoons of salt;
• 200 milliliters of 9% vinegar.

How to preserve:

1. The vegetable is washed, dried, and pierced through near the stalk with a toothpick.
2. The marinade is prepared in a separate pan: water is mixed with granulated sugar, salt and vinegar.
3. The chili is placed in pre-sterilized jars and lightly compacted.
4. The pods are poured with boiling water, kept in it for 15 minutes, and then the liquid is drained into the sink.
5. After this, the workpiece is poured with marinade brought to a boil.
6. The appetizer must be closed immediately.
7. The jar is turned upside down, wrapped in a warm towel and left for a day.

If desired, you can put it on the bottom of the jar before adding the pods. a small amount of favorite spices.

Salting hot peppers for the winter (video)

Hot pepper for the winter: recipe in Armenian

Another delicious recipe– chili in Armenian.

Interestingly, the recipe for this snack has retained the list of necessary ingredients for many years:

• 3.5 kilos of hot pepper;
• 5 garlic cloves;
• 0.5 liters of vegetable oil;
• 0.5 liters of water;
• 90 milliliters of 9% vinegar;
• 100 grams of sugar;
• 4 tablespoons salt.

Hot capsicums can be prepared using the following technology:

• 1. The chili is washed, dried, boiled in boiling water for 3 minutes, drained in a colander and immediately transferred to ice water, after which the skin is removed from its pulp.
  2. In a separate container with water, mix granulated sugar, salt, oil and vinegar. The resulting marinade is brought to a boil.
  3. Place peeled peppers into boiling liquid for 2 minutes.
  4. The garlic is cut into thin slices and placed on the bottom of the jar.
  5. Hot peppers are placed in containers.
  6. Everything is poured with marinade and covered with a lid.
  7. The jars are placed in a pan for sterilization and heat-treated for 50 minutes at a temperature of 50-60 degrees.
  8. The blanks are rolled up and put away in a dark place.

To avoid burning the skin of your hands, you should use rubber or disposable gloves when cleaning the chili.

Georgian hot pepper for the winter

Georgian hot peppers prepared for the winter will captivate anyone with their attractive aroma and spicy-hot taste.

Canning will require the following products:

• 4 garlic cloves;
• 500 grams of hot pepper;
• 2 cloves;
• several branches of basil;
• 3 black peppercorns;
• 2 horseradish leaves;
• 4 dessert spoons of salt;
• 2 tablespoons of sugar;
• 1 dessert spoon of 9% vinegar.

Marinating occurs in the following way:

• 1. The pods are washed and dried. Dry tails are cut off from their pulp.
  2. Place all the spices in a clean, dry jar, as well as a horseradish leaf cut into small pieces.
  3. Then the pods are laid up to the shoulders of the container.
  4. Freshly boiled liquid is poured into the jar, the container is covered with a lid and infused for 30 minutes.
  5. The resulting liquid is poured into a saucepan, mixed with salt, sugar, and brought to a boil.
  6. The preparations are poured with the resulting marinade for 10 minutes.
  7. Then the marinade is drained again, boiled and sent back to the peppers.
  8. The procedure is repeated again, but before pouring the liquid into the jars, vinegar should be added to it.
  9. The containers are rolled up and cooled.

Pickled hot peppers without sterilization

You can reduce the spiciness and add piquancy to the dish with the help of honey. Chili with honey is a contrasting combination that will become great snack on holidays, as well as on the table during everyday dinner.

In order to prepare this snack at home, you will need:

• 3 kilos of hot pepper;
• a glass of 9% vinegar;
• 2 tablespoons of candied honey.

Conservation occurs in the following way:

• 1. Vegetables are washed and placed in washed glass containers along with the stalks.
  2. Honey dissolves in vinegar.
  3. The pods are filled with honey marinade.
  4. You just need to close the container with a lid and put it in the refrigerator.

This preparation does not require sterilization due to the presence of natural pepper bitterness, vinegar, and the antibacterial properties of honey. Peppers soaked in vinegar and honey will be ready for use after 2 weeks.

Hot peppers for the winter: recipe with onions

Particularly popular is a simple recipe for preparing pickled hot peppers and onions for the Ogonyok salad. For it you will need:

• 10 green hot peppers;
• 10 chili;
• 5 garlic cloves;
• 4 onions;
• 2 bay leaves;
• 2 cups 5% vinegar;
• 2 dessert spoons of sugar;
• 1 dessert spoon of oregano;
• 2 dessert spoons of salt.

How to ferment:

• 1. Green and red peppers are washed, peeled, and cut into rings.
  2. Garlic and onions are freed from the husks.
  3. Garlic is passed through a meat grinder.
  4. Vinegar is poured into the frying pan, salt, sugar, oregano, and bay leaves are poured into it. Everything is mixed and heated until the sugar and salt granules are completely dissolved.
  5. The onion is cut into half rings.
  6. Garlic, onions and peppers are mixed and then poured with the resulting marinade. The whole mass is thoroughly mixed and distributed into sterilized jars and closed with a lid.

After a day, such a salad can already be eaten. Before serving, canned vegetables should be sprinkled with oil.

How to preserve hot peppers for the winter (video)

The described recipes do not reveal all the ways to prepare hot peppers for the winter. In addition to pickling, vegetables can be pickled, frozen, or fermented. It is worth considering that the most delicious recipe for preparing this preparation is determined directly by the housewife based on her own taste preferences, as well as the preferences of her family.

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