Fans of spicy snacks are looking forward to the ripening season of hot peppers in order to stock up more for the winter. Hot peppers can be eaten not only fresh, they can be added to other preparations, salted and even pickled.

If you can't live a day without spicy and spicy dishes, A 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 peas – 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, rinse the bay leaf ( 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.

Bitter Bell pepper well known to housewives. Add a little more than necessary, and the food becomes impossibly spicy. However, this pepper has many fans, because dishes with hot seasoning are not only aromatic and tasty, but also have medicinal properties. Therefore, more and more people are interested in what ways they can prepare hot peppers to add variety in winter. home cooking?

The American Indians were the first to grow capsicums, and they came to the countries of Europe and Asia relatively recently - in the 16th-17th centuries. But these days it’s even difficult to imagine Indian, Korean or Chinese cuisines without a characteristic burning taste. Unique properties hot pepper is gradually gaining more and more fans around the world. Why is this happening?

Hot peppers contain many vitamins beneficial to the body - C, group B and carotenoids. Interestingly, lemon contains half as much vitamin C as raw hot pepper pods. In addition, pepper contains fixed oils and sugar.
The spiciness of pepper directly depends on the alkaloid capsaicin included in its composition, and this substance can relieve pain and reduce inflammation.
Thanks to hot pepper, the body produces endorphins - hormones of happiness, joy and pleasure. They reduce stress and help cope with insomnia.
For many years it was believed that eating spicy foods was harmful. Recent research by scientists suggests exactly the opposite. Hot pepper improves appetite and, if consumed in the wrong large quantities, qualitatively normalizes digestion.
Eating hot peppers is especially useful in old age. It improves metabolism and blood circulation, normalizes blood pressure, and also prevents the development of atherosclerosis and reduces the risk of blood clots.

Types of hot pepper and safety during its processing

There are only four cultivated types of hot pepper: Peruvian, Mexican, Colombian and pubescent. Over the years, by crossing them, people have grown a great variety of varieties that differ in pungency, taste, size, pod shape and color. Some peppers taste almost not spicy, and some varieties seem to burn with fire.

The main thing that all peppers have in common is that they have a sharp, hot, slightly bitter taste. Therefore, in cooking they try to use them in small quantity, as a seasoning for salads, first and second courses, and less often for baked goods and drinks.

Care should be taken when processing hot peppers. Burning substances that get on mucous membranes or micro-wounds on the hands can cause pain and a strong burning sensation. Therefore, when preparing pepper, the room should be well ventilated. It is advisable to wear gloves on your hands. In addition, you should try not to touch your face with your hands, much less your eyes. If pepper does get into your eyes, they should be rinsed with plenty of water.

Methods for drying hot peppers

It is very convenient to store dried hot peppers, and there are several ways to dry them. In this case, you can dry both whole pods and halves of peppers with the seeds already removed.

The easiest way is to hang the pods on ropes or strong, harsh threads. You just need to choose a well-ventilated room, a country terrace, a shed, an attic or a loggia, where it is dry and warm. It is also advisable that the pepper should not be exposed to direct sunlight. It is convenient to string the pods through the stalks. It is necessary to ensure that they do not touch each other, and air can blow on them from all sides.

It is also convenient to arrange the peppers on paper-lined trays, small wire racks and large dishes anywhere, for example, on a wide windowsill. The main thing is not to forget to stir the pepper “raw materials” from time to time.

To speed up the drying process, the pods are placed in a stove oven or electric dryer. With this method, it is important to choose the optimal drying mode so that the pepper dries and does not bake. It is good to set the temperature in the oven to +50°C and open the door slightly. In an electric dryer, peppers of the desired condition can be obtained in about 12 hours.

Store dried pods whole or ground. To grind them, you usually use a food processor, coffee grinder or mortar and pestle. Dried pepper does not like moisture, so it must be stored in hermetically sealed containers: glass jars, wooden boxes, birch bark containers or paper bags. Many people leave a string with pods in a visible place - to decorate the kitchen.

Pickling

The people of the Caucasus have a saying: “Nothing warms you up on cold days like a good spicy snack.” Pickling peppers is not difficult. For 1 kg of capsicum you will need: a large bunch of dill, cilantro and mint, 3 heads of garlic and 300 ml of grape vinegar. Most a good option for pickling - this is vinegar made from white grape varieties. In addition, black and allspice peas, bay leaves, cloves, coriander, salt and sugar are used for pickling.

Fully ripened peppers taste very good. Ideally, picked straight from the bush just before pickling. Only leaves are used from the greens; twigs are not needed for pickling. There is no need to chop the greens. The garlic just needs to be disassembled into slices without peeling it. Then, in combination with pepper, it will serve as an excellent savory snack.

The pods are washed and pierced at the stalk with a toothpick or knife so that there is no air inside the peppers. The next task is to slightly soften the pods. To do this, they are placed in a pan of water, boiling water is poured into it and kept under a closed lid for 3-4 minutes. Then the water is drained. This must be done at least three times. This method will allow the peppers to become softer, but not lose their shape. The same result can be achieved if the pods are blanched in boiling water for 2-3 minutes, and then turn off the heat and leave them in the pan, covered, for another quarter of an hour.

Pickling jars are sterilized in advance. For 1 kg of peppers you will need 3 jars of 0.8 liters each or 5 jars of 0.5 liters each.

After all the preparation, you can start preparing the marinade. Add 6 tsp to 1.5 liters of water. granulated sugar, add salt to the water to taste, add all the green leaves, cloves of garlic, 6-8 bay leaves, 15 black peas and 5-6 allspice peas, 1 tbsp. l. coriander seeds and 4-6 cloves. The marinade is boiled and poured into it grape vinegar. Then the marinade should boil for a couple more minutes.

Green leaves along with garlic are placed on the bottom glass jars. Peppers are placed on top of them and the contents are filled with hot marinade with spices to the very top. After this, the jars are sealed. They can be stored at room temperature.

In the video, Olga Papsueva talks about the secrets of pickling hot peppers at home.

Pickling

Pickling is an excellent way to prepare for the winter, because it allows you to preserve the maximum in vegetables. useful vitamins and minerals. Hot peppers can be pickled in different ways.

If the house has the opportunity to store food in a cool place, for example, in a cellar, hot pepper pods can be pickled without rolling them into jars. The peppers are pre-baked in the oven until they become soft and allowed to cool. Then the pods are placed in pre-sterilized dry jars, placing peeled garlic cloves, dill sprigs, horseradish and black currant leaves between the layers of pepper.

To prepare the brine, 60 g of salt (not iodized!) and 80 kg of vinegar are diluted in 1 liter of water. Water is boiled, allowed to cool and poured into jars with pepper. Under pressure, the pickles are left at room temperature for three weeks, and then taken out into the cold.

If there is no cellar or cool veranda in the house, the jars are filled with hot brine, a little vinegar is added and sterilized: 0.5 liters for 20-25 minutes, and 1 liter for 35-45 minutes. After this, the jars are closed with lids. They can be stored at room temperature.

In the video, Maxim Punchenko shows how to cook tsitsak - spicy salted pepper in Armenian.

Pepper paste

Hot pepper pastes are used in the cuisines of almost all Asian countries and many Mediterranean countries. They are added to already ready meals, as well as when cooking soups and while stewing meat and fish. For fragrant spicy paste you only need five ingredients: 100 g hot pepper, 1 kg bell pepper, 5 heads fresh garlic, 2 tbsp. l. salt and 5 tbsp. l. vegetable oil. To add different flavors while preparing the pasta, you can add cilantro, celery or mint.

Both types of peppers are washed and seeded. Garlic is also peeled. Then grind the peppers and garlic in a blender or food processor until homogeneous mass. The resulting puree is placed in cheesecloth and hung so that the juice drains. Under no circumstances should it be thrown away! The juice from the peppers can be frozen in small serving containers, such as ice cubes, and used as a seasoning during the winter months.

The drained puree is transferred to a baking sheet, salt and butter are added to it and mixed thoroughly. In an oven preheated to +150°C, the pepper paste is cooked for about an hour. Store it in small plastic containers in the freezer. It is recommended to store the opened paste in the refrigerator and use it within 10 days.

Canning hot peppers without salt

Hot pepper itself is an excellent antimicrobial agent. That is why it is consumed in large quantities in southern countries. Due to their antimicrobial properties, pepper preparations can be made with unusual preservatives.

To preserve hot peppers without salt and vinegar, you first need to wash, dry and pierce them with a toothpick. The whole pods are then filled into sterile jars and extra virgin olive oil is poured over the top. If desired, you can add some herbs to the pepper. The jars are covered with lids and stored in a dark place. With this type of preservation, olive oil will acquire a bright peppery aroma and become spicy in taste. Therefore, it can be used in winter as a salad dressing.

In another way, hot peppers are preserved using natural apple cider vinegar. The preparation of pods and jars is the same as for oil preservation, only the pepper is filled with vinegar rather than oil. As in the first case, if desired, you can add spices– mint, rosemary or oregano, as well as honey – 2 tbsp. l. for a 1 liter jar. The pepper will be ready to eat in a month. A fragrant and hot vinegar, like oil, is perfect for dressing fresh salads.

Recommend to your friends:

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

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

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

Ingredients for a liter jar:

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

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 add 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

Another recipeby which I closedcanned hot peppers for the winter

For filling:

For 1 liter of water: (enough for about 4 700 g jars)

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.

Place washed peppers in clean, sterilized jars and fill with 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 these jars with thread).

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

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

The food industry never tires of delighting us with new delicious achievements. Supermarket shelves are overflowing with brightly packaged products—quick and not-so-prepared. But still, store-bought treats cannot compare with food carefully prepared at home. Especially when it comes to conservation. Homemade jams, pickles, compotes and marinades become real delicacies when these jars are opened in winter. To all fans of such delicious preparations We suggest taking care of the stomach holiday in advance and preserving hot peppers for the winter.

Hot pepper – very convenient, practically universal preservation. It can be used as a side dish for any meat, a snack for strong alcoholic drinks, add to soups and sauces. Hot pepper can add piquancy Lenten dishes and helps digestion when eating excessively fatty foods. Thanks to burning taste, it warms perfectly from the inside - this is especially important in winter. In general, everything suggests that this winter you should have at least a couple of jars of this “hot” vegetable on your shelf.

Recipes for canned 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 suit your taste.

Pickling whole hot peppers. For 1 kg of pepper – 40 g fresh dill, celery and garlic. Brine is prepared from 1 liter of water, 50 g table salt and 2 tablespoons of vinegar. First, boil water, dissolve salt in it and stir vinegar. Leave to cool. Meanwhile, wash the peppers and bake them whole in the oven or 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 place the greens and whole garlic cloves between them. Fill with cooled brine, press down with a weight and leave at room temperature for 3 weeks. After this, store the jars in the cold.
Whole pickled hot peppers. Take 1 kg of pepper (it is acceptable to mix red and green), 1 liter of water, 1 tablespoon each of salt and sugar (you can add a heap), table vinegar, a few peas of black pepper, cloves and garlic. Wash the peppers, remove the stalks and part of the “butt”. When placing in sterile jars, try alternating green and red vegetables - this way the marinade will turn out not only tasty, but also beautiful. Dissolve sugar and salt in boiling water, pour the resulting marinade over the peppers in the jars. Cover with lids and leave until cool. Now pour the marinade from the jars back into the pan and boil again. Return the boiling brine to the jars, add a tablespoon of vinegar to each. Roll up the jars with lids, turn them upside down, and wrap them in a blanket. In this “position” they should cool down, 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 as desired. Puree the tomatoes or mince them. Place on the fire in a deep frying pan or saucepan. Wash the pepper and pierce each vegetable at the base. After about 15 minutes of boiling the tomatoes, add pepper, butter, sugar, and salt. Wait until the pepper changes color - this is a signal to add chopped garlic, herbs and other spices. After 5 minutes, turn off the heat, place the hot vegetables in sterile jars and roll up. Wrap in a blanket and leave until cool.
Hot pepper with honey and olive oil. To prepare vegetables according to this Mediterranean recipe take 1 kg of pepper, dried herbs to taste, a few peas of allspice, cloves of garlic and bay leaves, a small horseradish root. For the marinade – 1 tablespoon of liquid honey, 0.5 liters of vinegar and olive oil. To begin, place the washed peppers 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 leave in a warm place for a couple of weeks. That's when the pepper will be ready.

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

In most cases, if the recipe does not call for pureeing, the peppers are placed in jars whole pods. This leaves us with the need to select vegetables of the same small size. In fact, it is not prohibited to preserve large peppers by slicing them lengthwise or crosswise. The tradition of harvesting pepper is entirely due to the external attractiveness of such preservation.

Bitter pepper goes well in jars with sweet salad pepper. Simply cut the paprika into strips the same width as the hot peppers and preserve them together. With this technology, hot peppers will impart their piquancy to the sweet ones, which will only benefit the taste of the snack.

Using the same principle, you can diversify hot pepper preparations with medium-sized tomatoes, cucumbers and/or garlic shoots. Preserving hot peppers is good because it allows for experimentation and expression of the culinary imagination.

Hot peppers contain many beneficial substances, including natural preservatives. That is why blanks made from it are stored better than others. canned vegetables. The same property allows you to add apples, cabbage, carrots, eggplants and even to jars of peppers. walnuts. Don’t be afraid to improvise – and you will get a truly tasty, bright and “hot” snack.

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Caucasian hot pepper

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Very interesting recipe for spicy lovers. Harvesting hot peppers for the winter vegetable oil, with spices and herbs.

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

Preparation:
Wash the pepper and remove the stem. Pour oil into a saucepan or deep frying pan, heat and add pepper, salt, add sugar and stir.
Simmer over medium heat, stirring occasionally. As soon as the pepper begins to become soft, add spices, vinegar and coarsely chopped parsley, stir and simmer for another 10 minutes.
Place, compacting slightly, into 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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Armenian marinated hot peppers with herbs

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This blank 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 very aromatic and tasty, so it will become great snack both everyday and holiday 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 g each;

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garlic - 50 g;

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table salt - 50 grams;

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drinking water - one liter.

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Preparation:

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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 the pepper, it should be baked. cupboard until soft. The temperature inside is approximately 150-180°.

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

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Meanwhile, process jars and lids.

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Tear off all the leaves from the grass stems.

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

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Pour water into a saucepan, add table salt and any of the recipes presented in the list, acetic acid. Boil the marinade, remove from heat and let cool slightly.

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

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

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After time has passed, close the jars with compressed pickled hot peppers nylon or screw-on lids, move the preparations into the refrigerator.

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Chili pepper (hot, bitter) canned

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Very delicious snack, very bright and colorful, very easy and quick to prepare. Stored at room temperature until next summer (I haven’t tried it for longer).

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We will need (for a 3-liter jar):
Chili pepper (preferably different colors - red and green, as much as will fit in the 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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Preparation:
Wash the peppers thoroughly and cut off the tails. We leave the seeds and tightly place the washed and dried dill umbrella, horseradish leaf, peeled garlic cloves and, in fact, the pepper itself into sterile jars.
I have indicated the quantity of marinade ingredients for 3 liter jar, but I mostly make smaller ones - 0.7 l-1 l jars. Therefore, we divide the products depending on the volume of the can.

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So, boil water with salt and sugar, as soon as it boils (okay), 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, stir and immediately pour our peppers to the edge of the jar and roll up the lids.

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Hot peppers for the winter

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Ingredients:

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Hot red pepper - 350 grams (per 800 gram jar)

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Garlic – 1 piece (head)

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Green cilantro – 3 pieces (sprigs)

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Dill - 3 pieces (sprigs)

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Mint greens – 1 piece (sprig)

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For the 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 make the marinade To do this, we pour water into a saucepan and add all the spices, fresh herbs, sugar, salt and garlic. Place 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 heat and leave 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 marinade over the peppers so that all the spices get into the jar. We press the pepper, as if compacting it, and add more marinade right up to the neck.

If you store the pepper in the refrigerator, then close the jars with screw caps. If in another cool place, then roll it up and leave it under the blanket (bottom up) until it cools completely.