Hot pepper is known for its useful properties and unusual taste all over the world. There are many recipes to which this vegetable gives 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 made very easily. In addition, they allow you to save a lot useful substances in peppers.

Hot pepper is used not only as a seasoning in dried or crushed form. Whole pods are preserved with various marinades. Also, on their basis, amazing snacks are prepared - adjika and vegetable salads. For conservation, 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 a hard, dense skin. It should be thick enough. As a result, your snack will turn out to be crispy in taste. Also pay attention to the absence of damage. Everyone knows that peppers of different colors are more pleasant to eat, they look more appetizing. For adjika and salads, any hot peppers are suitable.

Preservation of bitter pepper: features

Whole pieces of peppers look best. Usually, the core and seeds are removed from them. Remember that this is best done carefully, as they contain a large number of essential oils. Because of them, we feel the bitterness and pungency of pepper. It is best to clean rubber gloves. Also, pepper should be kept away from the face.

There are many recipes for making excellent hot peppers for the winter. For those who prefer a sour crunchy snack, we offer a very simple way 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 peas - to taste

Cooking:

In clean, sterilized liter cans put garlic cloves, herbs and spices.
Thoroughly wash the pepper, cut off the tails and clean the seeds. We put vegetables in jars. Then we put salt in them and pour hot water. Then add vinegar.
We put banks in large saucepan. Then fill it with water for sterilization. Heat the pot to a boil. After that, we sterilize the snack for about 10-15 minutes.
We complete the canning of bitter pepper by rolling up the jars with lids.

Compound:

Hot pepper of different colors - 2 kg
Salt and sugar - 2 tbsp. l.
Water - 2l.
Vinegar 9% - 4 tbsp. l.

Cooking:

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 seeds inside. It is also worth cleaning out the white partitions. Rinse the peppers again. At the top, make a small incision along the arc. Prepare clean half-liter jars.
Lay down the pepper 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. water from the cans must be drained.
Separately, in a small saucepan, prepare the marinade for hot peppers. Boil 2 liters of water and dissolve salt and sugar into the liquid. At the end add vinegar. Pour this marinade into jars of pepper. It should completely cover the vegetables.
Close jars with sterilized lids. Roll them up with a seaming machine. Turn the workpiece upside down and hide under a towel.

Compound:

Pepper - 400 gr.
Tomatoes - 4 pcs.
Garlic - 1 head
Vegetable oil - 100 ml
Salt - to taste

Cooking:

Wash peppers of all sizes and shapes and cut off their tails. There is no need to clean out the grains and the white film inside!
Pass the vegetables through a meat grinder or chopper. Wash the tomatoes too, cut and chop. Also mince the head of garlic.
Pour vegetable oil into a high-sided saucepan or cauldron. Put the dishes on the fire and pierce well.
Transfer chopped vegetables to a very hot saucepan. Salt to taste and simmer for about 25 minutes. Readiness is determined by the amount of liquid. It should practically evaporate under the influence of temperature.
The consistency of the finished snack is thick. The mass is easily spread on bread.
Store a snack of hot peppers in refrigerators, closing 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 in that it is effective and simple. If during pickling you can make a mistake with the proportions of vinegar and spoil vegetables, then with salting everything is different.

Salty hot peppers: a quick recipe

Compound:

Green pepper - 1 kg
Water - 1 l
Salt - 8 tbsp. l.

Cooking:

Wash the peppers. The tail and insides should not be cleaned. Then along the base we make an incision of 2 cm.
Place vegetables in a bowl or bowl. Prepare saline solution in a separate container. To do this, boil water and dissolve salt in it. Pour hot brine over peppers. Put a flat plate or lid on top and some weight. Vegetables must be completely immersed in the liquid.
Cover the bowl with peppers with a towel and leave to salt when room temperature. Vegetables are soaked in brine for 3 days. After that, 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 we soak the vegetables for another 5 days. Then we change the brine again. We put the peppers in clean jars and fill them with freshly prepared liquid. Hot pepper is ready!
It is believed that this salting method retains all the beneficial substances in the vegetable. Such peppers are not only very tasty, but also healthy. It improves the functioning of the digestive system and has a positive effect on appetite.

Bitter-spicy salted pepper

Hot pepper for the winter can be prepared in a slightly different way. This recipe allows you to cook peppers like a store-bought one. Additional flavor spices and spices are added to the appetizer.

Compound:

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

Cooking:

hot pepper Green colour wash thoroughly. Tails and grains do not need to be removed.
We also clean and chop the garlic and celery.
Take a large saucepan and spread the greens on the bottom. Put peppers on top.
Prepare the brine in a separate container. To do this, dissolve salt in boiling water.
Pour hot brine over peppers. Then we put them in a warm room under the press. Salt vegetables for 14 days. It is not necessary to change the fluid at this time!
After 2 weeks, we get the peppers. They should change color - become yellowish. Place the vegetables in clean, sterilized jars. Boil the remaining brine and pour into jars with peppers. The finished snack can be closed with any kind of lid.

Foreword

Pepper is one of the most savory vegetables that will give dishes a sharpness and brightness of color. Hot pepper pickled for the winter is the best way. It is recommended to cook it with the addition of horseradish, garlic, various herbs. It will become the favorite dish of the whole family. It can be salted, fermented, canned with marinade, and you can also make wonderful twists for the winter with it.

Nutritional value, indications and contraindications

Pickled hot pepper, carefully prepared for the winter, will give your favorite dishes a piquant taste and bright aroma. Eating hot pepper stimulates the production of endorphins in the human body - the hormone of joy and happiness.

Endorphin also:

stimulates nervous system, forcing her to stay in good shape;
strengthen the immune system, so a person is less likely to get sick;
improves blood circulation;
relieves stress and pain.

However, this vegetable is not useful for all people because of the content of endorphins in it. Doctors warn that it is necessary to completely exclude it from the diet or reduce the amount for those people who suffer from diseases of the gastrointestinal tract (GIT). Therefore, if a person has gastritis, pancreatitis, cholecystitis or a stomach ulcer, then hot hot pepper should be discarded.

For all other people, it is just a storehouse of nutrients and vitamins. Among which are vitamins A, B1, B2, B3, B6, B9, C, E, K, PP, phosphorus, beta-carotene, choline, iron, potassium and others.

In moderate doses, it treats a number of diseases:

insomnia;
diabetes;
bronchial asthma;
allergy;
atherosclerosis;
benign tumors

Consider the most popular and delicious recipes pickling, salting and canning. And also share recipes for excellent preparations for the winter.

Pickled hot peppers for the winter: recipe and cooking method

Main Ingredients:

hot hot pepper - based on 1 liter jar;
leaves of blackcurrant horseradish and cherry - 3 - 4 pcs.;
peppercorns - 5 - 7 pcs.;
garlic - 5 - 8 cloves;
greens (parsley, dill, tarragon, basil) - to taste;
cinnamon, cloves for spice.

For the marinade, you need to take the following components:

water - 1 l.;
salt - 2 tbsp. l.;
sugar - 2 tbsp. l.;
vinegar 9% - 1 tsp

The recipe is quite simple. Liter jars should be sterilized. In cooled sterilized jars, you need to lay blackcurrant, horseradish and cherry leaves on the bottom. Then add chopped greens (parsley, dill, tarragon, basil). Then spices (cinnamon, cloves), garlic and peppercorns are placed in the jar.

After all the pickling spices are in the jar, we move on to hot hot peppers. It must be washed and tightly laid in a jar up to its very shoulders.

Fill the workpiece with boiling water. Cover with a sterilized lid and let it brew for 5 minutes. Then pour the water from the jar into a saucepan and prepare the marinade based on it. To do this, add salt and sugar to boiling water. Add vinegar 1 minute before boiling. Ready hot marinade you need to fill, and then the banks can be rolled up.

Appetizing marinated twist is ready. Now you can enjoy winter piquant taste pepper combined with your favorite dishes. Pickled peppers will be a wonderful decoration for both ordinary and festive tables.

Vinegar marinade can be replaced with lemon if you don't like the sour note in the dish.

Salting hot peppers for the winter: the best salting recipe for the whole family

Main Ingredients:

1 kg hot hot pepper;
50 g of dill, parsley, celery;
50 g of garlic.

For brine we take:

1 liter of water;
100 ml of vinegar 6% or 60 ml of vinegar 9%;
50 g salt.

In order to cook good salting from bitter pepper, it is necessary to bake it in the oven until soft, then let it cool and carefully spread it very tightly in sterilized jars.

Each layer must be shifted alternately with garlic, then with herbs. Boil water for brine. Add salt, vinegar. Let cool. After that, pour the jars with the cooled brine up to the shoulders.

For good taste pickles in jars, you must put the load and leave it there for 3 weeks. Jars of pickles should be stored at room temperature for up to 3 weeks and then refrigerated.

This winter twist is not canned or pickled. It is the most useful, because it retains all the substances and vitamins that our body needs. Salting hot peppers is exactly what your family needs for health.

Pickled hot peppers for the winter: a very simple recipe

Main Ingredients:

1 kg of hot pepper;
8 art. l. salt.

Cooking method. Spread hot pepper on a tray and let it dry for 2-3 days. It should slightly "wrinkle" and "sag". Then pierce it in several places with a fork.

Ready hot hot pepper should be placed in a bowl and pour brine. It is prepared from chilled boiled water with added salt.

After you lay out all the pepper and fill it with brine, you need to put oppression on top. Leave oppression for 3 days, keeping everything at room temperature. Then the brine is drained, poured freshly prepared and again put under pressure. You need to ferment it for another 5 days, but only in a warm place. The best place for this - the kitchen, as it is warm and dry there. On the 9th day you need to shift the fermented spicy pepper into a sterilized jar and pour brine a third time.

Cover with a plastic lid and store pickled peppers in the refrigerator. Such pickled pepper is insanely delicious, it is perfect for stewed vegetables and mashed potatoes. This is the most the best recipe pickled pepper. It will be enjoyed by your entire family.

Spicy Hot Pepper Roll without Salt

Main Ingredients:

400 g of hot red pepper;
100 g of natural apple cider vinegar;
fragrant dried herbs: marjoram, oregano, basil, rosemary, etc. in the amount of 3 tbsp. l. 400 g of hot pepper.

Recipe. Rinse hot peppers and place in sterilized jars. Apple vinegar, fragrant herbs and honey to shift and pour into a jar of hot peppers. Store in a dark place for 1 month. Then it can be put in the refrigerator. Spicy and very fragrant hot pepper without salt is ready. This is a great preparation for the winter.

Preservation of hot hot pepper with tomato

One of the most the best combinations in cooking, it is a combination of hot pepper with tomato. It does not matter which cooking technology you have chosen for this. This combination is optimal for pickling, salting, pickling and canning.

The salty taste of tomato juice, in which spicy hot peppers are marinated, will be an exquisite addition to any meat or fish dish.

Main Ingredients:

200 g of hot red pepper;
200 g of vegetable oil;
500 ml of tomato juice;
salt and sugar to taste.

Recipe:

Wash spicy hot pepper and fry in a pan in vegetable oil. It should become soft, for this it is necessary to fry it from all sides.

In order to do this much faster and easier, you can use the oven. It must be heated to 180 degrees, and grease the baking sheet with vegetable oil so that the vegetable does not burn. It is necessary to fry on all sides.

While the peppers are roasting, sterilize the twist jars. Place roasted or fried peppers in jars and pour over boiling tomato juice.

Tomato juice dressing should be thick, so evaporate the juice first if it's too thin. Don't forget to add salt and sugar.

Screw the finished preservation. A wonderful preparation for the winter is ready. Bon appetit!

Interested in how to pickle hot peppers? It just so happened that we like it spicier. This statement is true for politics, and for relationships, and in cooking. Some families cannot imagine a regular daily dinner without their favorite hot pepper. It is good both for meat and for our traditional and beloved borscht. It sounds especially good in winter, when the soul lacks the sun, and the body lacks vitamins.

Benefits of bitter pepper for human health

Yes, hot pepper has not grown on the territory of the Slavs since ancient times, but rather quickly came to taste. Over time, not only well rooted in recipes, but also everywhere located in the house on the windowsills. Well, where is it even easier than ever to grow a pepper? It's convenient. Always at hand. Always fresh.

It's nice on cold winter days, when the weather is bad outside, to look at a small plant. Definitely bright red fruits in a small pot on the windowsill of the native kitchen delight the eye. Of course, with all the advantages of such a convenient and, at the same time, original type of amateur farming, there are nuances. You should not grow such a plant for housewives with small children. Kids never sit still, they are very mobile and inquisitive. First, they will touch the bright fruit, and then they will crawl into their eyes with their fingers. As a result, a sea of tears and a lot of parents' efforts to alleviate the child's condition.

But if in the family all household members are adults, do not deny yourself the pleasure! Grow a pepper on the windowsill at least all year round. If this is not possible, you can always heed the advice on how to pickle hot peppers for the winter. Then you can eat it at any time of the year.

Initially, bitter pepper was perceived as medicinal plant. And only then people tasted his unusual burning taste in cooking.

The fruits of the nightshade vegetable are the richest storehouse of vitamins and microelements. To be precise, hot pepper contains vitamins - A, E, PP, B1, B2, B3, B6, as well as magnesium, phosphorus, potassium, calcium, iron, chlorine, sulfur, sodium, aluminum, iodine, zinc, phosphorus, and capsaicin. It depends on the concentration of capsaicin whether the pepper will be just spicy or scalding hot.

Important medicinal properties:

It has excellent antimicrobial properties.
Stops the aging of the body.
Blocks the development of cancer.
Struggles with excess weight (often on TV you can find advertisements for anti-cellulite creams or diet pills based on hot pepper).

The fruit is extremely useful for people suffering from bronchial asthma, allergies, who have learned about their benign tumors.

Warning

Excessive consumption of hot pepper in any form is contraindicated in people with:

gastritis;
stomach ulcer;
duodenal ulcer;
liver diseases;
ulcerative colitis;
a number of other diseases of the internal organs.

Why pickle hot peppers?

The whole point of pickled bitter pepper is that it will be stored in a usable form for as long as needed! It will not dry out, it will not weather, it will not deteriorate. It will not be able to attack domestic rodents and other pests. At any moment, a delicious spicy dish for a special dish for the holiday will be at hand. It's delicious and convenient.

And even more so, what to do with two kilograms of beautiful hot peppercorns grown with your own hands in your favorite dacha? Of course, to preserve in order to enjoy your stocks in the winter. It is in the marinade that the sharpness will sound most interesting, it will become a spark for the soul, giving vivid memories of a hot summer.

Pickled hot peppers are delicious snack which goes well with meat and vegetable dishes. It can complement the taste of bread and cheese, the first hot dishes, and even become a separate snack for cold vodka.

Hot pepper in the marinade: the subtleties of cooking

It is very good if the peppers are already fully ripe. Their taste will be bright and rich. Before selecting fruits for canning, carefully examine the uniformity of the color of the entire surface.

It is important to choose good peppercorns for harvesting, without the slightest speck and dried tips. If you decide to pickle because the product dries out, cut off the dry part.

Peppercorns with thicker walls will retain their rich flavor and natural elasticity longer and better.

Don't roll big cans. It is worth making a choice in favor of a larger quantity, but a smaller size. Then the open product will not bother you. It's much easier to eat one jar and then open another when you feel like it.

Decide on the spices, because they fill the product with their flavors. And if there is a particular spice that the family does not like, it is better not to use it at all.

If you want to reduce the spiciness of the pepper, then cut it in half and boldly remove the seeds along with the white inner veins. It is there that the main pungency of the fetus is concentrated.

If you didn’t have enough hot pepper and the jar turns out to be half empty, then the remaining space can be filled with sweet bell pepper. For this purpose, it is cut into oblong slices. Such an unpretentious neighborhood will give original taste dish.

Best for marinade wine vinegar, since the usual table significantly muffles the aroma and taste of the pepper itself.

Now you can tell in detail how to pickle hot peppers different ways for all occasions.

Pickled peppers for the winter: "Classic"

Ingredients:

Hot pepper - the amount per liter jar, depending on the size.
Garlic - 4-5 cloves.
Salt - 1 teaspoon.
Table vinegar - 50-60 ml.
Bay leaf - 2 pcs.
Black allspice - 5-8 peas.

Optionally, you can add other favorite spices: dried dill, coriander, etc.

Cooking method:

In prepared scalded jars, put garlic on the bottom, Bay leaf and peas of allspice.
Put on a pepper.
Fill jars with hot water.
Pour salt, pour vinegar, cover with lids and set to sterilize for 10-13 minutes.
We roll up the banks and leave to cool upside down. You can wrap.
Store the finished product in a pantry or cellar.

Pickled pepper "Always ready": without sterilization.

Ingredients:

hot pepper - right amount per half liter jar (depending on size).
Garlic - 4-5 cloves.
Salt - 3 tbsp. spoons.
Sugar - 6-8 tbsp. spoons.
Table vinegar - 200 ml.
Bay leaf - 2 pcs.
Carnation - 1 pc.
Dried dill - 1 tsp

Cooking method:

We put pepper in jars.

Fill with boiling water, keep it in jars for 15 minutes, drain.

Add salt, sugar, bay leaf and spices for the marinade to boiling water. Boil it for five to seven minutes.

Before turning off the marinade, add vinegar and pour it back into jars.

Everything is ready. Can be covered with lids.

If you didn’t know before how to pickle hot peppers, then now there are no dark spots left about this. Preserving vegetables is mostly similar to each other, so the above recipes will work for other fruits as well.

Delicious pickled pepper dinner recipe.

Ingredients:

Pickled hot peppers.
Any smoked meat - 100-200 gr.
Broccoli - 100 gr.
Pasta.
Salt.
Olive oil.

Cooking method:

Boil pasta until tender but not overcooked.
Bring broccoli to a boil and turn off.
In a frying pan with warm olive oil, put the pickled bitter pepper, cut into small thin rings.
Add the smoked meat to the peppers, allowing enough time for the flavor to diffuse throughout the kitchen.
Now you can send slices of boiled broccoli to the pan. Mix well.
Pour pasta, mixing thoroughly with other ingredients.
This dinner is prepared within 15-20 minutes. Possesses great taste, aroma and satiety.

It is interesting

Of course, hot pepper is a favorite attribute of cooking, but recently it has often been used in medicines, ointments and patches. They became interested in cosmetologists and created a number of cosmetics for face, body and hair.

More than any other people, Mexicans love and eat bitter pepper. Mexico is a leader in eating hot peppers. Practically in all national dishes This kitchen has a favorite point. Since Mexicans have long been accustomed to eating spicy food, they are not subject to the restriction on the use of pepper. By the way, they are deeply convinced that it is this crop that helps to enlighten the mind.

And, finally, to quench their thirst in extreme heat, Mexicans drink tea with hot pepper. The strangest thing is that at the same time, the Eskimos drink it to keep warm!

Hot pepper is a spicy vegetable that adds brightness and spiciness to any dish, beloved by all fans of spicy, can be prepared for the winter in a lot of ways: pickle, pickle whole or with other additives, etc.

The widespread belief that everything spicy, including hot peppers, is unhealthy is a delusion: if you eat this vegetable in moderation, it will only have a beneficial effect on health. It is believed that regular moderate consumption of hot pepper helps to get rid of insomnia, improve the condition with 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, atherosclerosis.

Interestingly, the common name for hot peppers is chili, this is just a colloquial form. The word "chili" is translated as "red", but at the same time, such a pepper can be not only red - it is known that the color can be from black-olive to yellow. Often hot peppers are also called cayenne. Of course, everyone who loves this vegetable thinks about how it can be harvested for the winter during the summer, during the harvest.

Recipes and methods for harvesting hot peppers for the winter

Canned chili peppers in honey marinade e

You will need:

Water - 1 l
Hot pepper pods
Garlic - 1 large clove
Dill, parsley, peppercorns, basil - to taste
Carnation - 1 inflorescence per jar)
Bay leaf - 1 piece per jar
Salt - 1 tbsp. the spoon
Sugar - 1 tbsp. the spoon
Honey - 1 tbsp. the spoon
Vinegar 9% - 1 teaspoon per liter jar

Cooking:

Jars and lids are needed.
First, we prepare peppers for canning: the pods must be washed, and the tails do not need to be cut off - it is convenient to hold on to them when you bite off. For a couple of minutes, dip the peppers in boiling water, take out and prick in several places (with a fork or a toothpick). Then we fill the sterilized jars with peppers, chopped herbs and spices. You can also add horseradish root or leaves, cherry or currant leaves to the general composition - as with canning cucumbers and tomatoes. Peppers should reach the shoulders of the jar (preferably lower, but not higher), because then they can float and rise slightly above the marinade, and this reduces the shelf life of canned food.

Next, you need to boil water and prepare a marinade from salt, honey and sugar (we lower honey, salt and sugar into water and cook over low heat until completely dissolved). Pour hot peppers with boiling marinade and cover with a clean lid. They should stand until the jar can be taken with bare hands and not burned. Pour the brine back into the saucepan and bring to a boil. Pour over the peppers a second time. Let stand for 5 minutes. Drain, boil the brine again. Pour boiling brine marinade over peppers for the third time. Add vinegar to the jar. Close with boiled lids. I use screw caps - they are very convenient. Closed banks turn upside down, let cool. Cooled jars of hot peppers can be stored at room temperature, but open banks should be moved to the refrigerator for storage.

Hot pepper "pickled"

1 kg hot pepper any
1.5 st. l salt
1.5 tbsp sugar
3 tbsp vinegar 9%
for 1.5 liters of water.
3-4 cloves
2 sprigs of mint

Rinse the pepper, put in jars, alternating with mint.

Pour boiling water over and let stand for 10 minutes.

Then drain the water, add salt, sugar and boil again.

Pour vinegar into the brine and pour into jars.

Add cloves, roll up and flip.

Canned hot peppers for the winter.

For this recipe canned hot pepper turns out sour.

Filling for a 700 gram jar:

hot pepper(red, green, but it is best to use small hot chili peppers)
150 ml. 9% vinegar
150 ml. water
1.5 tablespoons of sugar

How to pickle hot peppers for the winter:

hot pepper wash in cold water. Pour water into a saucepan, bring to a boil, put pepper in it and blanch it for three to five minutes in boiling water.

NOTE: If you want the pepper to remain crisp, then do not blanch it, but fill it in jars twice: the first time with water (then you can pour out the water if you do not want the pepper to be too bitter). Pour the second time with marinade. We sterilize the jars, put pepper in them.

Preparing the fill:

We mix water, sugar, bring to a boil, pour in vinegar, let it boil, and turn off the gas. If desired, add a couple of clove buds and a few peas of black allspice to the filling.

Pour boiling filling into jars with pepper, roll up jars with lids.

Recipe for marinated hot peppers

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

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

hot pepper pickling recipe

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, arrange tightly in sterilized jars, shifting with garlic and herbs. Bring the water to a boil, add salt, pour in the vinegar, let the brine cool down, pour it into the jars, put the load and leave the jars of 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, several colors can be washed at once, cut off the stalks, pass through a meat grinder together with the seeds (the grate is large), mix with vinegar and salt, put in sterilized jars, cork with sterile lids, store in a cool, dry and dark place .

Such a preparation is suitable for fried poultry and meat, fish, soups and broths, and can also be an excellent basis for adjika.

The following recipe may seem even more interesting to many housewives.

Hot pepper recipe in tomato

You will need: small-fruited hot pepper, vegetable oil, homemade tomato juice, sugar, salt.

How to cook hot pepper in a tomato. Rinse the pepper and remove the stalks, fry a little in vegetable oil. Boil the juice squeezed from tomatoes twice, strain and add sugar and salt to taste. Arrange the pepper in jars, pouring each row with tomato juice. Seal jars and sterilize for 20 minutes.

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

Recipe for harvesting 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 l jar.

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

The vinegar remaining after such harvesting can be used as a dressing for various salads.

Recipe for harvesting hot peppers without vinegar

You will need: hot pepper, olive oil cold pressed, optionally dried spices, chopped garlic.

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

The oil from this blank can be used for salads.

Both previous versions of the workpiece combine the following recipe.

Recipe for harvesting hot peppers in an oil-vinegar marinade

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

How to cook hot pepper. Rinse and dry, put the pepper tightly in jars, shifting the garlic and herbs cut into plastics, adding laurel and peppercorns, if desired, put the horseradish root cut into strips on top. For the marinade, combine apple cider vinegar and oil, add honey, mix, 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 from one side or pricked with a toothpick.

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

Pickled hot peppers honey marinade

Marinade.
For 1 liter of water.--
1 st. l. with a little salt
3-4 tsp honey
2-4 tablespoons vinegar.

Rinse the pepper, prick with a "gypsy" needle or whatever is convenient, cut off the long tails. Then put in a jar tightly, layering with your favorite spices, garlic, bay leaf, allspice peas, pour boiling water. Stand for 5 minutes, drain. Pour boiling water again, etc. 3-4 times.
Pour in boiling marinade. Boil.
I recommend tasting the marinade before pouring it into jars - you may want to add something. If not sweet enough, add more honey.
Keep pepper jars at room temperature for 3 days. Then store in the refrigerator.

If you don’t have enough peppers before filling the jar, you can take Bell pepper, cut it into wide strips and add to the spicy one. In this marinade and in such a sultry neighborhood, it will also be spicy and will be a pleasant snack to your table.

You can add small tomatoes to the hot pepper marinade, they will come out very spicy and very tasty..

We have reviewed variety of options preparations of hot peppers for the winter, among which every culinary specialist will be able to find an option to his taste. Good luck with your preparations and the most pleasantly spicy snacks!

Pickled hot peppers for the winter - an appetizer is not at all obligatory, included in the traditional list of preparations for housewives. But I bet, if you taste a spicy, crispy, burning pod at least once, you will certainly appreciate it and contribute. They say that in every woman there is a zest, then, by analogy, in men - pepper. And mine, spicy and burning and stunning, is in jars.

It will be interesting for the inquisitive to know that in cold weather fragrant snack not only diversifies the menu, but also heals. Since it is a wonderful and healthy vegetable in every way, it contains substances that can protect you from colds.

Pickled bitter pepper for the winter - cooking secrets

Each workpiece has its own nuances in proper cooking. Capsicum is not too capricious, there are few secrets:

You can pickle peppers of any variety and color - red, green.
Select the longest and thinnest pods, as they marinate faster, take up full space in jars, are much tastier than their larger counterparts, and in addition look invitingly and elegantly.
Do not reject large specimens - cut into strips.
Before canning, cut off the dry ends of the pods, but be sure to leave at least a small tail - it will be convenient to hold when tasting.
Do not like too spicy snack, soak for a day in cold water. Do not forget to change it several times during this time - excess bitterness will go away.
You can remove bitterness in another way, no less effective: pour pepper pods directly in jars with hot water, and after 10 minutes, drain it.
If you don’t have enough pepper for a whole jar, don’t get lost, add strips of ordinary Bulgarian, in a joint preparation it will become spicy and no less tasty.

Hot pepper, pickled whole without sterilization

A recipe that captivates with simplicity in execution, observing correct proportions, you will get a wonderful appetizer for meat and first courses.

Take:

Spicy pepper.
Water - 5 glasses.
Salt - 2 large spoons.
Sugar - 3 tablespoons.
Table vinegar - half a glass.
Dill, bay leaf, allspice, cloves, mustard seeds, parsley - choose spices at your discretion.

We marinate:

Wash the pods, dry and trim the dry ends. Please note: cut carefully so as not to violate the integrity of the pod. Do not touch the tail - you will hold a yummy for it.
Put spices on the bottom of the jar and fill with pepper pods to the top.
Boil water, fill the jars and leave to infuse for half an hour.
After this time, pour this water into a saucepan, boil with salt and sugar, and return it back to the jar.
Repeat this manipulation again, in the last - pour vinegar.
Roll the workpiece under an iron or nylon cover. Recently, I have adapted to close the preservation in jars with screw caps. They are excellent, only advice: pour the marinade to the top so that it overflows, and twist.

Georgian pickled hot pepper

Someone who, but the Georgians understand spicy snacks, know a lot about and know how to cook - it's not a sin to learn. Pickled hot pepper according to this recipe can become the “nail” of any feast.

Take:

Hot pepper - 2.5 kg.
Parsley, celery - a large bunch.
Bay leaf - 4 pcs.
Garlic - 150 gr.
Sunflower oil - 250 ml.
Salt - 3-4 large spoons (to taste).
Sugar - 3 tablespoons.
Table vinegar - 500 ml.

We marinate:

Prepare the pods for pickling - cut at the base so that the marinade quickly soaks the peppers.
Pour water, oil, vinegar into the pan, add sugar, parsley, salt and let it boil.
Boil the pods in small portions for 6-8 minutes, preventing them from floating up and turning for even cooking. Remove and place in a separate bowl.
Cool the marinade, put chopped herbs in it - celery and parsley, chopped garlic, bring to a boil again.
Pour hot peppers with marinade and press down with oppression.
Leave the workpiece in the refrigerator for a day, then transfer to jars and send for storage.

Hot pepper in Armenian - a quick recipe

There are not enough sharp impressions in life - cook a burning Armenian-style marinated appetizer for the winter. In the Caucasus, pepper is treated with adoration; not a single more or less serious meal is complete without it. Grown in large quantities, sour, pickle. They call it affectionately - "tsitsak", pluck at an early stage, when the pods are light green and not too hot. For meat, borscht - just right!

You will need:

Tsitsak - 3 kg.
Garlic - 250 gr.
Sunflower oil - 350 ml.
Apple cider vinegar - 500 ml bottle.
Salt - 100 gr.
Parsley - 2 bunches.

Step by step preparation:

Wash the pods and cut at the base with a cross, put in a wide container.
Cut the parsley, chop the garlic into a pulp, add salt to the mixture, mix well and place the peppers there. Marinate for a day, covered with a lid.
Combine vinegar with oil and fry the peppers in the mixture in small portions.
Fold the fried pods into liter jars and sterilize after boiling for 20 minutes.
Move the cooled workpiece to the cold. After a day, try and admire. It burns - go crazy, but it's impossible to break away.

Hot pepper marinated with honey for the winter

Incredible delicious preparation it will turn out if you supplement the marinade with two components that, at first glance, are not very compatible with each other.

Take on a liter jar filled with pepper: honey - 2 tablespoons, a spoonful of salt, apple cider vinegar - a glass. If not, instead of apple, take table, but only 6%.

Cooking:

With clean pods (cut a little at the tail), fill the jar tightly, laying it tightly and pour the marinade over.
Preparing the marinade: add to vinegar required amount salt, put honey and mix well.
The blank can be closed with a simple nylon cover and store in the refrigerator.

hot pepper recipe in tomato

I call the preparation a tomato bomb, although the juice softens the sharpness of the pickled peppers a little.

You will need:

Hot pepper - 1 kg.
Tomato juice with pulp, purchased or prepared on your own - 2.5 liters.
Salt - 30 gr. (spoon with top).
Sugar - 90 gr.
Ground pepper - ¼ teaspoon.
Garlic, gruel - a large, with a top, spoon.
Vinegar 9% - a tablespoon.
Sunflower oil - one and a half glasses.
Lavrushka - 5 pcs.

Marinate hot peppers in tomato:

Cut the pods and put in jars.
Add salt, bay leaf, sugar to tomato juice, cook for 20 minutes. add garlic, pour in vinegar, let it boil.
Pour the boiling marinade into a jar and roll up.

Korean pickled hot peppers

Korean cuisine cannot leave anyone indifferent. Keep a recipe, the only drawback of which is that it will not work to prepare hot peppers for the winter - this quick recipe, suggesting the same rapid use.

You will need:

Capsicum - 1 kg.
Garlic - ½ head.
Water - 400 ml.
6% vinegar - 70 ml.
Black pepper - a teaspoon.
Salt and sugar - half a large spoon.
Ground red pepper - a teaspoon.
Ground coriander seeds - a small spoon.

Marinate in Korean:

Place the pods in a jar and pour over the marinade.

Prepare the filling: put the spices, chopped garlic into boiling water and let it boil. After 2-3 days, pickled peppers are ready.

Pickled Red Peppers Video Recipe

If you regularly prepare hot peppers for the winter, believe me, your mood will always be good, because spicy pickled pods are a source of endorphins, a substance that ensures the production of a joyful hormone. May your home always be festive and delicious! With love… Galina Nekrasova.