Features of working with hot pepper

I first blanch the hot pepper in boiling water for 2-3 minutes, then drain the broth (do not pour it out!), put the pepper and spices in jars, and make a marinade from the broth and pour it into jars. No need to sterilize! The pepper is moderately hot and the marinade is delicious! !

marinade for 1 liter jar with pepper:

Pepper "Gorgon"

Turn the closed jars upside down, wrap them up and let the peppers in the marinade cool until the morning. Cooled jars of hot peppers can be stored at room temperature, if your home is moderately warm, not hot - in a dry, ventilated place.

Georgian pepper

Salt - 4 teaspoons (slightly less than 1 tablespoon); Sugar - 2 tablespoons.

"Tsitsak"

Table vinegar.

2 teaspoons of liquid natural (linden or flower) honey;

Both fresh and dried vegetables are suitable for preparing homemade pickled peppers and honey for the winter. In order for dishes to acquire a truly unique taste and aroma, you only need to use natural honey.
Water
Bitter pepper (red, yellow, green, black) - 1 kilogram

You can prepare a new brine according to the specified proportions, pour boiling water into the jars, sterilize for the same time and close.

Tomato filling

Winter preparations are sacred for every housewife. Most often, cucumbers and tomatoes are rolled up; all varieties of lecho and eggplant twists are quite popular. But pickled hot peppers are prepared much less frequently for the winter. And even fans of spicy snacks. Meanwhile, this vegetable is extremely healthy: those who regularly consume it are completely protected from heart problems. And the bitterness of winter can lift your spirits and give you vigor.

Oil marinade

Photo here http://otvet.mail.ru/question/44674876/

Honey marinade

in 1 glass of 9% vinegar, stir 1 tablespoon of salt and 4 tablespoons of sugar or honey

Hot pepper appetizer

In winter, move the opened jars to the refrigerator for storage until you have eaten all the peppers.

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How to pickle hot peppers

In each liter jar - 1 teaspoon of vinegar 9%.

You will need

Washed, dried and peeled from stalks and seeds, place the colorful hot peppers in glass jars, without trying to make it too tight.
4 teaspoons of fine table salt.
Depending on the recipe, either fresh, liquid linden or flower honey, or crystallized honey will be suitable. If the season of liquid honey has already passed, but you want to treat yourself to an unusual snack, melt a little candied honey in a water bath - it will again acquire its viscous and plastic consistency.
Hot peppers of any color are suitable for pickling. It's best to take different color scheme to alternate the peppers in the jar. Wash the pepper thoroughly and carefully and prick each peppercorn with a fork. It is also necessary to remove the long stalks. The pepper tails can be trimmed or not - it depends on your desire.
Garlic - 2 heads
If you have a cellar, this is generally ideal: Armenian pepper bitter pickled for the winter is filled with cold marinade, closed with thick plastic lids and hidden in the basement.
If you are interested in the idea, learn the basic techniques for pickling hot peppers. It is not without reason that it is called fiery: by handling the pods with unprotected hands, you will fully experience the “fiery” character of the vegetable. Despite the fact that most recipes do not require gutting peppers, it is better to handle them wearing thin rubber gloves.
Marinated hot pepper
Wash the pepper, dry it and place it tightly in a jar, pour over the marinade, close with a nylon lid, it’s very tasty if you dip the pepper in sour cream while eating.

Instructions

Delicious peppers in a jar
Rinse the pods and cut off the dry ends. But you don’t need to open the pod unless you doubt that it’s good inside (
The marinade for such an appetizer does not need to be boiled, the recipe is as simple as possible: add 2 full tablespoons of thick honey to a glass (200 ml) of vinegar, stir thoroughly and pour over the preparations so that the marinade completely covers the pepper.
In pre-prepared, sterilized glass containers add peppers. Don't pack them too tightly: leave room for the marinade. Add sugar, honey, salt and vinegar to the water, bring the marinade to a boil over moderate heat.
Just don’t heat it directly over a fire: at temperatures above 46 degrees, honey irreversibly loses most of its beneficial properties.
Next you need to prepare the greens. Peel and chop the garlic, you can do this using a garlic press. Wash the dill and prepare required quantity pepper, cloves and other spices that you are going to use.
Allspice - to taste

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Hot peppers with honey for the winter: recipes

Selecting products for preparations

It is stored for a long time and is eaten faster than it has a chance to spoil.

If you want to get not only tasty, but also beautiful snack, put multi-colored pods in the jar.

For pickling, choose young green peppers, which are less spicy. Pour salt into the bottom of the jars. Sort the peppers, wash them, put them whole and put the jars in the bottom of the refrigerator for a week. The color of the pepper will begin to change. As soon as some of the peppers begin to turn yellow, add vinegar essence and oil. At the same time, pepper acquires pungent taste and does not deteriorate even in the heat. Ready in two weeks.

Hot pepper in Armenian

Spicy bitter chili peppers with vinegar and honey

Small (thin and long) green or red hot peppers are ideal. The main thing is that the pods are dense, without damage, and not sluggish.

I cut off some of the ends for this reason
Such preservation does not require sterilization: the acid contained in vinegar and the natural bitterness of pepper are natural antiseptics that prevent the growth of bacteria. You can store the preparations all winter not only in the refrigerator, but also in the cellar and even in a cool pantry.
Pour the boiling marinade over the chili peppers placed in jars and immediately roll them up. Spicy snack ready! The pickling can be stored in the refrigerator or cellar all winter.
Before you start preserving, hot peppers must be thoroughly washed and dried with a towel, and also cleared of seeds.
Prepare the marinade for peppers: to 1 liter of water add 3 tablespoons of vinegar (9%), 4 teaspoons of salt and 1 teaspoon of sugar, various spices: dill, pepper and cloves (to taste). The resulting marinade should be boiled and then left to cool. Now the marinade is ready for use.

Cloves - to taste

It is often used when rolling tomatoes and lecho; there are recipes for similar rolling of cucumbers. But how to pickle hot peppers? tomato juice, few people know. For this recipe, it is better to take small pods like “Ogonyok”. They need to be washed well, cut off the tails and fried a little in sunflower oil. The juice is squeezed out of the tomato, boiled down by half and flavored with salt and sugar - both components are taken to taste, they do not affect the quality and durability of the canned food, since the acid contained in the tomatoes acts as a preservative. The peppers are placed in jars with the “sauce” poured over each layer. The containers are sealed and sterilized for a third of an hour.

Multi-colored hot peppers in a cold honey-vinegar marinade

The name is quite justified: in winter, after opening the jar, a very hot snack awaits you. By the way, this is how pickled hot peppers are prepared in Korean. A kilogram of pods is washed, the tails are cut off from each, and the blunt side is cut shallowly. Peppers are placed in clean jars, preferably alternating in color. The containers are filled with boiling water for ten minutes, which is then drained and replaced with marinade. For this, salt and sugar (one and a half spoons each) are poured into one and a half liters of water, the liquid is boiled, and after removing from the heat, strong, 9 percent vinegar in the amount of three spoons is poured into it. Pickled hot peppers for the winter are poured with the resulting mixture, the jars are rolled up and turned over until they cool. You can simply store it in the pantry - this twist does not explode.

pepper 1000 g, coarse salt 100 g, oil 100 g, vinegar essence 1 s. l.

3 kg of hot pepper cut along the ends in the form of a 1 cm cross. Mix with 250 g of ground garlic, 2 bunches of chopped parsley, 100 g of salt. Leave everything for marinating for a day (covered, without pressure).
You can also preserve large hot peppers cut into strips, but whole pods are both tastier and more beautiful on the table.
). Let the small tail of the pepper stick out - you will hold on to it later, when you open the jar and begin to enjoy the spicy snack.

Hot pepper recipe honey- oil marinade for the winter:

One more simple recipe canning peppers with honey, its advantage is the simplicity and speed of preparation.

A tart appetizer that combines bitterness and sweetness will help diversify meat dishes, giving them an exotic touch. The recipe is very simple! To prepare it you will need:

Hot pepper in honey-oil marinade

Put peeled garlic, pepper, herbs (to taste) into a jar and fill it all with marinade. Place the peppers in jars, alternating red with green, green with yellow, etc. Seal the jar of peppers with a plastic lid and place them on a plate or tray for a few days. Please note that during this time some of the marinade may leak out of the jar. Store the jar of pickled peppers at room temperature.

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Dill - to taste

The recipe will appeal to those who are not too keen on vinegar in their dishes. In addition, such pickled hot peppers are prepared without sterilization. The pods are well washed and dried, but not prepared in any other way: no splitting, no wilting, no cutting off the “butts”. The peppers are packed tightly into jars (sterilized and dry, of course), sprinkled with slices of garlic and spicy dry herbs at the cook’s discretion. Olive oil, cold pressed, is heated to a boil. Thrifty housewives can replace such an expensive product with sunflower, but not refined and deodorized. The vessels are filled with hot oil to the very top so that there are practically no voids between the lid and it. We seal it and put it in a dark place. And in winter, the oil with which pickled hot peppers have been poured will become an excellent salad dressing.

Mountain peoples highly respect spicy dishes and seasonings. Pickled hot peppers are also not ignored. The recipe offered by Georgians boasts a beautiful and fiery result of its implementation. There is no need to cut off the stalks. First, long peppercorns are pricked with a fork and spent on the table for a day. Then pour boiling water over it for a quarter of an hour and strain. About six heads of garlic are peeled and finely chopped (or minced) with celery, dill, parsley and cilantro. Take a lot of herbs, the preparation should turn out not only hot, but also spicy. A glass of salt is added to the mass, two - wine vinegar(you can also have apple, it won’t work very well with the table), four - vegetable oil and half a glass of sugar. This volume is enough for five kilos of raw materials. Pour the boiled marinade over the peppers, mix and set aside for two hours. Afterwards they are put into jars and sterilized. For half-liter bottles, 10 minutes is enough; liter bottles are aged for about twenty.

What you need to preserve hot peppers

Hot pepper marinated in caviar

For marinade for each liter of water:

Then fry in portions in a mixture of vegetable oil and apple cider vinegar (350g of oil and 1 bottle of apple cider vinegar - distribute this volume over the entire pepper)

If you don’t have enough peppers before filling the jar, you can take sweet peppers, cut them into wide strips and add them to the hot ones. In this marinade and with such a sultry neighborhood, it will also be imbued with spiciness and will be a pleasant snack for your table.

How to pickle peppers for the winter

Prepare peppers for canning

Place spices and peppers in prepared jars (washed and scalded with water). The peppers should reach the shoulders of the jar (preferably lower, but not higher), because then they can float and rise slightly above the marinade, which will reduce the shelf life of the canned food. Pickled peppers!For pickled multi-colored hot peppers you will need:

Fill jars with peppers and spices

2 kg of hot, bitter small chili peppers;

Fill the jars with peppers three times and close

In order for the pepper to acquire a beautiful and even color, it is recommended to cover it on top with leaves taken from an ear of corn. Do this at your discretion.
Vinegar (9%) - 3 tablespoons
The use of the proposed filling allows for the absence of a hermetically sealed closure: the winter stock is perfectly stored even under thick plastic lids or the old fashioned way - with the necks tied with gauze. True, in this case you will have to keep it in the cold. But it turns out a spicy and unusual pickled hot pepper. The recipe gives the following ratio for the marinade: per glass 9% vinegar to two tablespoons of honey. You can even use candied one, but it will take longer to dissolve. The amount of honey can be adjusted depending on the degree of sweetness you prefer. Multi-colored pods of the pointed variety are washed and whole, right with the tails, tightly packed in glass containers. Both jars and peppers must be not only clean, but also dried - not a drop of water. You need to pour the marinade after the honey has completely dissolved.

Cool the jars and store them

This is the name of pickled hot pepper in Armenian. Moreover, only a certain variety is suitable for it: long, thin, light green in color. You can, of course, take another hot pepper, but the result will not be quite “Tsitsak”. First, the pepper is left unwashed for a couple of days (this is important!) in bulk on the table to wilt a little. Then it is washed well and pierced through with a fork 2-3 times. Somewhere suitable container Place dill with umbrellas on the bottom and sprinkle peeled garlic. The step is optional, but it gives the final product a special piquant note. To make brine, coarse non-iodized salt is dissolved in cold water at the rate of one glass per five liters of water. Peppers are poured with it and pressed down with a not very heavy load so that they do not float up. Peppers should not be salted in the cold. The time it will take for this task is impossible to pinpoint; it depends on many parameters. A sign of readiness will be yellowing of the pods. Grind the peppers without stalks and seeds in a meat grinder. Mix with salt. vinegar, sugar and vegetable oil. Place in a jar. Store in the cold.

Place in liter jars and sterilize from the moment of boiling for 20 minutes.

Features of preparing hot peppers for the winter

Which peppers are suitable for canning?

We can add small tomatoes to the marinade with hot peppers, they will come out very spicy and very tasty.

Boil water and add a marinade of salt and sugar. Pour boiling marinade over hot peppers and cover with a clean lid. Let it sit until you can pick up the jar with your bare hands without getting burned. Pour the brine back into the pan and bring to a boil.

What to do if there is not enough hot pepper

I really love spicy appetizers made from hot peppers, it’s so delicious served with a hearty meal. but bland or fatty foods - soup, vegetables, meat and even snacks with pies with salty filling. Pickled hot peppers are a great appetizer if anyone is celebrating a holiday or wants to warm up from the inside!

3 kg of multi-colored bitter peppers;

What kind of lids to cover hot peppers with?

half a liter of boiled water;

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What is the best way to pickle hot peppers? If possible from personal experience and not from books...

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After this, put the jar of pepper in a dark, cool place where the product will reach its proper condition. Keep an eye on your jar for a few days.
Salt - 4 teaspoons
Until now, we have considered recipes from, so to speak, a pure and lonely vegetable, and in its entirety. However, pickled hot peppers for the winter can also be prepared in the form of a spread paste, which will become simply a wonderful snack when placed on a crust of bread. Half a kilo of pods is freed from the tails, but not cleaned, and put through a meat grinder along with four large fleshy tomatoes and a head of peeled garlic. Half a glass of sunflower oil is poured into a deep frying pan or cauldron and laid out Vegetable mix. It is calcined and simmered for about half an hour, until the liquid has evaporated almost completely and the appetizer has acquired a thick consistency. The mass is poured into jars. If it is expected long-term storage, they are sterilized in 10-15 minutes. Otherwise, the dishes can simply be closed with a screw or plastic lid and stored at the bottom of the refrigerator.
When the marinated Armenian hot pepper reaches its proper condition, it is strained out of the brine and compacted tightly into clean jars. The brine that accumulates at the bottom during installation must be drained. Then you can go in different ways.

I am sure that your pantries are already bursting with all kinds of supplies, because it’s time to blanks stocking up on seasonal vegetables and fruits.

Hot capsicum It is well known to housewives; it is often used to prepare all kinds of dishes, sauces and seasonings.

You can prepare it for the winter different ways– dry, freeze, grind in a meat grinder, add oil, marinate, etc.

I want to offer you three simple recipes how to preserve hot peppers for some variety in winter home cooking. The principle is the same, but the recipes are different.

This preparation method will especially appeal to lovers of spicy foods.

LIST OF INGREDIENTS

1 recipe

hot peppers
9% vinegar

2 recipe

hot peppers
250 ml 6% apple cider vinegar
4 tbsp. liquid honey

3 recipe

hot peppers
250 ml 6% wine vinegar
4 tbsp. liquid honey
1 tsp salt

HOT PEPPER FOR THE WINTER - STEP-BY-STEP RECIPE

I prepared hot peppers of different colors - green and red. She washed it thoroughly and dried it.

We will also need jars, preferably tall ones, if you want to preserve the whole pepper, but this is not necessary, you can cut it.

We remove the stalk of the pepper, and also, if desired, the core with seeds, but I will leave it.

We cut the pepper into arbitrary pieces, such that they easily fit into a jar - in winter it is convenient to get as much as you need and use.

Place the peppers in the jars quite tightly.

For another jar, take whole red long peppers.

Cut off the stalks and place them tightly in a jar vertically.

In winter, take out one pepper, use as much as necessary, and put the rest back in the jar.

And I’ll make another jar of assorted green and red peppers.

Cut it into pieces and place tightly in jars.

Fill two jars with chopped peppers with regular table vinegar 9% and cover with lids; there is no need to roll them up.

During the pickling process, the pepper will absorb part of the vinegar and it will turn out pleasantly sour, and the vinegar from the pepper itself can be used to prepare various dishes such as regular vinegar, but keep in mind that it will be spicy.

This was the first classic recipe.

For the second sweeter recipe we will need 6% apple cider vinegar and honey.

Add 4 tbsp to 250 ml of apple cider vinegar. liquid honey and mix well until it is completely dissolved.

If your honey is thick, heat it slightly in a water bath, try to use natural honey.

Fill the jar with pepper with the resulting marinade to the very top and close the lid.

Turn the jar several times so that the pepper inside is also filled with marinade and add the rest to the top.

For the third recipe we will need natural grape vinegar 6%, salt and honey.

I literally have a tablespoon of the previous marinade left, I won’t throw it away.

Add 250 ml of grape vinegar, 1 tsp. salt, and 4 tbsp. liquid honey.

Mix everything well until the salt and honey are completely dissolved.

This recipe, in my opinion, turns out to be the most balanced, it has everything - salt, sweetness, acidity and spiciness.

Peppers prepared according to this recipe are incredibly tasty, and they will be ready after 2-3 weeks.

So, friends, I showed you three recipes for preparing hot peppers for the winter.

Because the pepper doesn't get through heat treatment it remains just as fresh, crispy, juicy, retains its sharpness, and despite the fact that it is poured with pure vinegar, it turns out not at all sour - everything in moderation. This preparation is perfectly stored in the refrigerator until the next season, unless of course you eat it earlier.

This year I used such peppers to preserve seasoning " Poltava«, tomato And squash caviar, all these videos are there on the channel .

As I already said, I like the third cooking method the most, but to decide which one you like best, I recommend cooking all three, each of them is delicious in its own way.

There is a saying in the Caucasus: “Nothing warms you up on cold days like a good spicy snack.”

Cook for joy and eat for health!

I wish you bon appetit!

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HOT PEPPER FOR THE WINTER - VIDEO RECIPE

HOT PEPPER FOR THE WINTER - PHOTO

Pickled hot peppers ( whole)

You need to take the pepper and wash it. After drying it, take a toothpick and prick it near the stalk. Take the pepper and place it in a container that has already been sterilized and dried. After this, everything needs to be sprinkled with herbs, pieces of roots, and be sure to crush it with a spoon so that it all is packed as tightly as possible. Afterwards everything is poured with the prepared brine, which is allowed to boil for 3 minutes and then cooled to room temperature. Place everything under pressure, let it sit for 2 weeks at room temperature, and then transfer the salted hot pepper to the cold. The brine is easy to make - 25 ml of bite and 30 grams of salt per liter of boiled water.In order to prepare hot peppers for the winter, you need to take the following products:

Preparation: rinse the peppers well, cut off the stems and carefully remove the cores with seeds. If large red peppers are used, they should be cut into regular rings or diagonally. Place in sterile jars with the open side up, or add pepper rings. Pour boiling water over it. After half an hour, drain all the water, boil again, add sugar and vinegar, and add salt. Mix well and pour into liter jars. Roll up, turn over, wrap.

Half a teaspoon of vinegar essence.

Pickled peppers, minced

dry dill, salt, allspice black.water - 1 liter;

Then you need to cook the marinade. To do this, bring water with spices and herbs to a boil and add white grape vinegar. The marinade should be kept on the fire for 2-3 minutes, after which you need to remove the pan from the stove and let the liquid brew for another 15 minutes.

Before preparing pickled hot peppers, the vegetables must be prepared: rinsed and dried, then put them in jars, which must first be sterilized. Fill completely with oil and close with a nylon lid. Store the snack in a dark place. The oil from the preparation is well suited for use in salads.

Hot peppers, the recipes for which we are considering today, are washed and dried. Banks are sterilized. The juice is put on fire, fifteen minutes after boiling, salt and spices are added, boiled for half an hour, after which add pepper pods and cook for twenty minutes. Then add crushed garlic and vegetable oil, while removing the bay leaf. Bring everything to a boil, add vinegar, mix well.

Basic rules for pickling hot peppers

Hot pepper is a rather spicy vegetable that adds spiciness and brightness to almost any dish. He is loved by all fans of “spicy” foods, so he is a frequent guest in their kitchen. Together with additives such as horseradish and garlic, it will give the dish unforgettable flavor notes, very much appreciated by lovers of savory treats. Why is hot pepper so popular? Scientists give the answer to this question. Thus, its use promotes the production of endorphins, that is, hormones of happiness. Therefore, when a person eats spicy food, he enjoys it. Wherein the immune system stimulates, improves blood circulation, reduces stress, and eliminates pain.

Hot peppers in oil marinade

 A tablespoon of coarse salt; In order to cook bell pepper in tomato sauce, you will need to prepare the following products:

 Bell pepper, not very large - 800 grams;

Marinating hot peppers. Quick recipe for the holiday

Cooking technology

Hot pepper in tomato juice

Cooking technologycloves - 1 inflorescence per liter jar;

Then you need to take a sterilized jar and put garlic cloves and herbs on the bottom. Next, remove the chili peppers from the pan and carefully, being careful not to damage them, place them in a glass container. Cooked vegetables become elastic, so they are easy to stack.

So we looked at how you can prepare hot peppers for the winter. Doctors say that this snack is great for those who do not suffer from gastrointestinal diseases. This product is rich in vitamins, beta-carotene, iron, phosphorus, choline and many other useful elements. Many people are mistaken, claiming that hot pepper is harmful to health: if consumed in moderation, it will only have a positive effect on the body. Thus, the product helps to get rid of insomnia and improves the condition of complications. diabetes mellitus, normalizes the functioning of blood vessels, helps increase the activity of the nervous tissue of the brain, treats asthma, allergies, epilepsy, atherosclerosis and even benign tumors.

Put hot capsicums into jars, fill them with juice, roll them up and wrap them until they cool completely. It should be noted that in this dish the pepper is not as hot as the juice, although the taste of the latter is unpredictable and magnificent. Keep open jars best in the refrigerator.

Hot peppers can be prepared for the winter; there are many ways to do this. It can be salted, pickled whole or with additives, dried, fermented, preserved in vinegar or lemon juice, olive oil, etc. This is what we will talk about today.

Tsitsak

Vinegar – 300 ml 6%;

 Juicy bell peppers - 2 buckets of 10 liters each;2 glasses of water;

Hot peppers are suitable not only for preparing for the winter, but also for cooking more quick snacks. They can be marinated and served in just a couple of days.

Rinse the pepper, remove the seeds (wear gloves), pour boiling water over it and place under pressure for several hours. This procedure will relieve the pods of bitterness. Drain the water, put the peppers in jars, add spices (garlic, peppercorns, etc.), pour boiling water, season with salt and vinegar. Sterilization - 30 minutes. Screw the lids on the jars and the snack is ready.

Wash the jars and sterilize them. Rinse the spices and arrange them in containers: garlic, cut in half, dill branches, peas and bay leaf. Cut off the tails of the hot pepper pods. Place in jars. Pour salt, pour hot water and vinegar, cover with sterile lids. Place a cloth (at the bottom) in a pan of water and place the jars to sterilize for 10 minutes from the moment they boil. Then roll up the lids.

Pickled hot pepper: recipe with squash and chili

sugar - 1 tablespoon;Now you need to pour the marinade into the jars. After this, the peppers should be carefully pressed with the blunt side of a fork so that all the air comes out of them. Now the container needs to be filled with marinade to the very brim and immediately rolled up with a lid. Then the jars of vegetables should be wrapped in a blanket and left as is until they cool completely.

Hot pepper (red) has a strong spicy aroma and bitter taste. This is due to the content of capsaicin in it, which is not found in bell peppers. Some varieties are so hot that just touching the pod can cause skin irritation. This vegetable is rarely used in cooking. Moreover, its excessive consumption can lead to the development of malignant tumors, since it irritates the gastric mucosa. If you adhere to the norm, this will also be useful for the gastrointestinal tract, and will allow you to saturate the body with vitamins, minerals and microelements necessary for its normal functioning.

The seasoning is great for pasta, meat, pilaf and soups.

Hot peppers with green tomatoes

Ingredients Cinnamon - teaspoon.

 Tomatoes - 10 liter bucket;

Granulated sugar - one and a half tablespoons;

Hot pepper without vinegar

The method is similar to the previous one, the proportions are the same. But due to the fact that long storage is not required, with cooking summer snack You can experiment with hot peppers, for example, by adding fresh herbs to the marinade, and replacing some of the peppers with seasonal vegetables: celery root, small carrots, cherry tomatoes, garlic, gherkins. Canning hot peppers for the winter

Pickling hot peppers for the winter without sterilization

peppercorns - to taste;

Chili peppers can be stored at room temperature. It is convenient to use screw caps for canning food. Then it will be possible to open and close the jar as needed.

Chili pepper is a spicy vegetable that adds spiciness and brightness to any dish. He is warmly revered by all “spicy” lovers. Chili is prepared in many ways: it is pickled whole, salted, canned in combination with other vegetables, etc. The best recipes for preparing hot pepper for the winter are described in this article.

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Chili peppers marinated. Chili peppers for the winter: recipes

This spicy Armenian seasoning is perfect for pickles, cabbage and shish kebab. They only take pepper for her Green colour, it should be thin and burning.

Why do people like "spicy"?

: hot pepper, seasonings to taste (peppercorns, horseradish, cherry and currant leaves, as well as dill umbrellas, basil, garlic, cloves and cinnamon). Marinade: for one liter of water take two glasses of sugar and four teaspoons of salt, put one spoon of vinegar in each liter jar.

To whom is hot pepper harmful?

You need to take beautiful peppers of bright colors, preferably red and yellow; apples, on the contrary, should be pale. The pepper needs to be washed, then the partitions along with the seeds should be removed. Cut them in half lengthwise. Afterwards, all this should boil for about 3 minutes. Then take the apples and cut them into quarters, removing the seeds is tedious. Apples need to be boiled in small portions for a minute. Next, you need to mix everything into jars, in layers, first the peppers, and then the apples. Afterwards, everything needs to be poured with marinade directly from the stove, and the jars should be covered with clean boiled lids and put on sterilization - you need to sterilize jars per half liter for 20 minutes, and jars per liter - for half an hour.

Marinating whole hot peppers. Ingredients

Salt - 2 tablespoons with a small top;

Cloves - 2 pieces;
Spices that are suitable for hot peppers
The Hungarian recipe involves using the following set of products: capsicum (bitter) - 1 kg.
This recipe will appeal to all lovers of savory snacks.
honey - 1 tablespoon;
So, now you know how to cook pickled chili peppers. Even a novice housewife can master the recipe for this dish.

Chili peppers marinated. Recipe

Scientists have answered this question a long time ago. It turns out that the tear-inducing, fiery chili pepper causes the body to produce endorphins. The brain, having mistakenly received a signal of danger due to the pungency of the product, immediately releases a solid portion of happiness hormones into the blood. Therefore, a person who eats chili peppers gets pleasure. Endorphins stimulate nervous system, which, in turn, improves blood circulation, relieves pain and improves mood. It turns out that eating chili peppers is very healthy.
Ingredients
Cooking
For it you need to buy the following:
Granulated sugar - one and a half glasses;
In order to prepare pepper this way, you must first select the smallest pods and then wash them thoroughly. The stalks must be carefully cut with a knife. Then remove the seeds from the peppers and rinse everything again. After this, you need to put the pepper in boiling water for about 3 minutes. Immediately remove it so that there is no water left in it and transfer it to jars that you have previously sterilized. After this, you need to throw the required amount of cloves into the jars. Make the brine as follows - you need to take vinegar, mix with sugar and let it all boil. Afterwards, you need to pour the brine directly from the heat over the peppers, which are already placed in jars. Next, you need to put everything for sterilization, after covering it with boiled lids. Sterilization should take place within 15 minutes. Roll up and cool only upside down.
Hot peppers go well with most spices. In the marinade you can put garlic, leeks or shallots, tarragon, bay leaf, spicy pepper. Horseradish root and leaf, cherry and currant leaves, Oregon and basil, dill or cumin umbrellas, cloves, cinnamon, small pieces of ginger work well.
For the brine
Recipe ingredients
nine percent vinegar - 1 teaspoon per liter jar;
Hot chili peppers are an excellent base for cooking burning adjika. In order to create this snack at home, you need the following products:

Doctors say that chili is contraindicated for people suffering from gastrointestinal problems. For the rest, eating hot peppers is a must. It contains a great variety useful substances, such as vitamins B1, B3, B2, B6, A, B9, E, C, PP, K, iron, potassium, phosphorus, choline, beta-carotene and others. The idea that everything “spicy” is harmful to health is wrong. If you use chili pepper in moderation, it will have an impact on a person’s well-being. beneficial influence. Regular eating spicy vegetable helps improve the condition of some forms of diabetes, helps get rid of insomnia, normalizes the activity of the nervous tissue of the brain, treats bronchial asthma, epilepsy, atherosclerosis, benign tumors and allergies. In short, it’s useful for everyone to know how to prepare chili peppers for the winter. Recipes for canning this product will be outlined below.

Adjika from chili pepper. Ingredients

: six kilograms of hot pepper, ten liters of water, one bunch of dill, two glasses of salt.

Before making pickled hot peppers for the winter, their pods are washed and the dry ends are cut off. Seasonings and pepper are placed in prepared jars, which are first scalded with boiling water. The container must be filled up to the hanger. Next, bring the water to a boil, add salt and sugar and pour in the contents of the jars, close nylon covers and set the container aside until it cools. Then the brine is poured into a saucepan, brought to a boil and the jars are poured again. They are also closed and left for five minutes. Then the brine is drained again, boiled and the jars are poured into last time, after pouring vinegar into them. The container is sealed, turned upside down and cooled.
Bell pepper Bulgarian of different colors - 2.5 kilograms;
Ground black pepper - to taste. But no more than a teaspoon without top;
You can make hot pickled peppers, which will definitely support your immunity during the cold season. To do this you need to prepare the following products:
Other vegetables in the same marinade

Adjika from chili pepper. Cooking method

salt - 1 tablespoon.
chili pepper - 1 kilogram;

In order to prepare whole hot peppers for the winter, you will need the following products:

Chili marinated with honey. Ingredients

Cooking
Ingredients
Horseradish leaves – 10 grams;
Vegetable oil, unrefined - glass.
Hot pepper – 1.5 kilograms;
In addition to peppers, you can use the same method to prepare other vegetables for future use or simply prepare them as a savory snack in the summer. Using the same marinade you can prepare a delicious tomato dish, green beans, cucumbers, bell peppers, young garlic heads and garlic arrows, small onions, cauliflower and broccoli (disassembled into inflorescences), eggplant, zucchini and squash cut into thick half rings, green beans, asparagus, green peas. If any other product predominates, hot peppers still need to be added, at least 2-3 pieces per three-liter jar. Mixes of vegetables marinated together are also very beautiful and tasty. In this case, all vegetables or parts thereof must be the same size.
liter of water;
bitter capsicum (1 kg);
Chili peppers, canned in honey marinade- very tasty and healthy dish. The recipe for its preparation is quite simple.
Garlic - 2 heads;
chili pepper - 6-8 pieces (350 grams);

Chili marinated with honey. Cooking method

Hot peppers do not need to be washed; they are left on the table for two days to wilt. Then it is washed and each pod is pierced through with a fork. The prepared pepper is placed in a container, mixed with garlic and chopped dill, and poured with pre-prepared brine. To do this, the salt is first dissolved in cold water. The container is covered and placed under pressure for two or three days. Readiness can be determined by color: the pepper should turn yellow.
: one kilogram of hot pepper, half a glass of apple cider vinegar, one tablespoon of salt.
Fresh dill herbs – 10 grams;
In order to prepare bell peppers this way, you will need to do the following:
Coarse salt - 3 tablespoons without top;

Bell pepper is a very elegant and tasty vegetable, and therefore it is a pleasure to cook with it. In fact, you can cook not only stuffed pepper or lecho, which every housewife knows how to cook today. Today we will teach you real miracles - how to prepare such beautiful and elegant snacks from peppers that you will very quickly gain fame as an excellent cook.

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Preparing hot peppers for the winter: various recipes

7-8 full spoons (tablespoons) of sugar;

liter of water (enough for four 700-gram jars);

First you need to prepare the pepper. Wash, keep in boiling water for a few minutes and pierce in several places with toothpicks.

ground coriander - 2 tablespoons;
dill and cilantro - 3 sprigs each;
The jars are washed well, the pepper and dill are taken out, squeezed out, placed in containers and compacted. If there is brine there, it is drained. The pepper is pasteurized for ten minutes and rolled up, pouring hot brine.
Cooking
Hot pepper, pods - 1 piece;

Wash it thoroughly, then remove all seeds and stalks. Next, you need to cut everything into fairly large strips. After this, you need to wash the tomatoes thoroughly, pass them through a meat grinder and squeeze out the juice. Some people do not squeeze the juice, but boil the tomato mass to the desired condition. After this, you need to add all the spices that are needed for this recipe. Vinegar should not be added. Cook everything for 17-20 minutes, then add all the vinegar and immediately add the pepper. All ingredients after boiling over medium heat should be cooked for 20 minutes. Stir everything all the time and make sure that the pepper does not overcook, otherwise it will not turn out too beautiful, but still tasty. Everything is placed in already sterilized jars and rolled up.

Granulated sugar - up to 250 grams;

Peppers can be made sweet and hot, you can cook different things with them assorted vegetables and salads, and also prepares peppers in a wide variety of sauces and dressings. Choose any recipe and start creating.

a little more than a glass (250 ml) of vinegar 9%;

8 full spoons (tablespoons) of sugar;Then you should fill the prepared jars with spices, herbs and pepper. You can also put horseradish leaves and roots, currant or cherry leaves here. The chili pods should reach the shoulders of the jar. This is necessary so that the vegetables do not subsequently rise above the marinade. Otherwise, their shelf life is significantly reduced.

wine or apple vinegar - 2 tablespoons;
Garlic - 1 clove;
Ingredients
We prepare hot peppers for the winter as follows: wash ripe pods of any color, cut off their stalks and pass them through a meat grinder without removing the seeds. The resulting mass is mixed with salt and vinegar and placed in sterilized jars, then closed with lids and placed in a cool, dark place.
Bay leaves - 5 pieces;
In order to prepare marinated bell peppers for the winter, you need to prepare the following:

Vegetable oil, maybe olive oil - 3 tablespoons;

We'll probably start with unusual snack, which will definitely appeal to those who are simply crazy about spicy food. In order to prepare such a snack, we will need to take the following products:

3 full spoons (tablespoons) of salt;

3 full spoons (tablespoons) of salt;Now you need to prepare the marinade. Salt, honey and sugar should be placed in boiling water and cooked until completely dissolved. Then the vegetables can be poured with the resulting marinade and covered with a clean lid on top. In this form, the jar should cool down until it can be safely picked up.

sweet pepper - 4 pods.
mint greens - 1 sprig;
: thirty bell peppers, twenty squash, five chili peppers, bay leaves and peppercorns to taste, half a bunch of dill, one glass of salt, one and a half glasses of sugar, four hundred grams of vinegar, three liters of water.

This seasoning is perfect for fried meat, fish, first courses, and can also be added to adjika.

Garlic – 8 large cloves;

 Bell pepper - 1 kilogram;

Vinegar 250 ml – 9%.

Carrots - to taste;aspirin tablet.

200 ml 9% vinegar;
After this, the brine should be drained from the containers back into the pan. It needs to be brought to a boil again and poured into a jar with pepper and spices. Let the vegetables sit for another five minutes. Then the marinade must again be drained, boiled and the jars filled to the very top. Vinegar should be added to each glass container. Ready red peppers (chili) need to be rolled up with sterilized lids and cooled.
First of all, the peppers should be washed and cleaned of stems and seeds. Combine them with peeled garlic and add coriander to the vegetables.
white (wine) vinegar;
Cooking

There are many recipes for making hot pepper. They may differ in some nuances, but the basic principles of pickling remain the same. IN mandatory products such as salt, vinegar and seasoning made from allspice and black pepper, cloves and cinnamon should be present. Dill, garlic, celery and ginger are often used. It is best to take coarse salt, since fine salt often contains iodine, which can discolor the pods. Of course, you can use apple or wine vinegar, but concentrated table vinegar is the best option. All spices must be added whole, otherwise the brine will turn out cloudy. Dishes for pickling should be made of glass or aluminum, since such a surface does not react with vinegar and will not give the dish an unpleasant aftertaste. Pickled hot peppers must “ripen” within three weeks, and can be stored for up to one year. But after four months it becomes a little soft. If a jar of vegetables has been opened, then it should only be stored in the refrigerator, covered with a nylon lid. Granulated sugar - one and a half tablespoons;

Ripe gooseberries - 800 grams without damage or spots;

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Pickled hot peppers for the winter

You need to take the pepper and wash it from dust and dirt. A saucepan with big amount Place the water on the fire and wait until it boils. Afterwards, you need to keep everything on fire for about 4 minutes, place it in jars that you have previously sterilized or calcined at high temperatures in the oven. Afterwards, the pepper is poured with marinade directly from the heat and quickly rolled up.

Coarse sea salt - 4 tablespoons;
Cooking technology

spices as desired.

Hot pepper can be prepared for the winter in the most different ways. So many recipes for its preservation have been invented that the housewife can prepare it in a new way every year. Feel free to experiment. Bon appetit!
Then all products must be ground in a blender or using a meat grinder until pureed.

spices: cloves, bay leaf, allspice (corns) and black pepper, coriander, sugar, salt.

How to pickle hot peppers? The cooking recipe states that the pods must be washed, the vegetables cut in half and everything placed in prepared jars in layers. Water is boiled in a large container. The chili is cut into thin half rings, seasonings, dill and water are added to it and boiled for about half an hour. This is the marinade we will use to pour over the vegetables. Further three-liter jars it is necessary to sterilize for thirty-five minutes, roll up the lids and place in a cool, dark place. Hot peppers are served with Mexican, Chinese or Thai dishes along with fragrant rice.
Ingredients

Salt - one and a half tablespoons;

The marinade should be prepared from the following ingredients:

Pepper can not only be canned and pickled, it can be salted, and it will be stored just as well.

Granulated sugar - 2 tablespoons;

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Pepper preparations for the winter

Cooking technology

Hot peppers - a spicy snack for the winter

Now add vinegar and salt to the resulting vegetable mass and mix everything well.

First you need to choose the right peppers. They should be mature, rich red in color, without any admixture of brown or green veins. Ideally, vegetables should be removed from the plant immediately before cooking.

Ingredients

: hot pepper, spices to taste (herbs), garlic, horseradish root, as well as bay leaf and peppercorns. For the marinade: take half a liter of apple cider vinegar per liter jar and olive oil, one spoon of honey.

Vinegar 9% - 140 ml;

Water – 1 liter;

So, the products you will need to prepare salted pepper:

Vegetable oil, necessarily deodorized and refined – 130 ml;

Prepare the peppers using latex gloves: Remove seeds, cut in half, rinse. Place into jars. Prepare the brine by mixing water with sugar, vinegar and salt. Pour over the pepper and leave overnight. Overnight, some of the brine will be absorbed into the pods. Therefore, in the morning you will need to cook a little more and fill the jars. Sterilize the containers, add aspirin and screw on the lids. The result is a spicy pepper appetizer.

Hot pepper for the winter

Harvesting hot peppers for the winter begins with the pods being washed and dried. Then prepare the filling. To do this, you need to mix water with salt, sugar, vinegar. Place spices in sterilized jars and compact the pods. Harvesting hot peppers for the winter without sterilization will require double filling. The first time you should fill the containers with boiling water. Leave for 15 minutes and drain the water. Then pour the prepared marinade over the pepper. The finished snack should be screwed under the lids and left to cool. Harvesting hot peppers for the winter without sterilization is simple and quick way preserve the product. The pepper will last a long time, the brine will remain clean and light.

Preparing hot peppers for the winter

Then you need to remove all the leaves from the green sprigs of dill, mint and cilantro. It is not recommended to use the stems for cooking; they are too hard and are not suitable for food even after heat treatment. Torn leaves should not be chopped. It is better to place them whole in the marinade.

: two cups diced green tomatoes, three chili peppers, two tablespoons of vegetable oil, one clove of garlic, one bay leaf, one quarter each of dried oregano, thyme, marjoram, three tablespoons of sugar, three tablespoons of salt, one liter of water, half a liter of table vinegar.

Cooking

Pickled hot peppers for the winter

Water – 1.5 liters.

Apple cider vinegar – 50 ml;

Horseradish root – 15 grams;

Vinegar 6% - 400 ml;

Spicy food lovers will definitely appreciate the spicy and bright snack from pepper. You can serve hot peppers with first courses, meat, and salty pies. On festive table they will go well with strong alcohol. And one or two pickled peppercorns can be added to borscht or roast.

Bitter pepper: preparing a snack for vodka

Pepper will be spicy, crispy and slightly sour when cooked in the following way. For a liter jar you will need:

Salted hot peppers for the winter

We can talk for a long time about how to prepare chili peppers for the winter. The recipes outlined in this article will help lovers of “spicy” foods stock up on hot vegetables for the whole year.

After this, you should divide the garlic into cloves. There is no need to clean them. Pickled garlic pieces make a wonderful appetizer.

Cooking

The pods are washed and dried well, placed tightly in prepared jars, topped with garlic and herbs, bay leaves, peppercorns, and chopped horseradish root are added. Prepare the marinade: combine vinegar and oil, add honey, mix everything well, fill the jars and cover with nylon lids. The pepper is placed in a warm place for three weeks, after which it will be ready for use.

You need to prepare the pepper as follows - large pods need to be peeled from seeds and boiled in boiling water for about 2 minutes. After this, you need to put it all in ice water for 4 minutes, take it out, wait until the water drains from the vegetables and put it in jars along with the spices. Jars must be sterilized and calcined in advance. Then you must make the marinade - pour salt and sugar into a saucepan, add water and vinegar and let it all boil.

Granulated sugar – 100 grams.

In order to make a marinade for pickling peppers, you will need to take the following:

Hot pepper – 1000 grams.

Bell pepper marinated in tomato sauce

Hot peppers in marinade on the table

Ingredients (indicated for a liter jar)

hot peppers (choose thicker fruits, of any color) in a quantity sufficient to tightly fill the jar;

chili pepper pods - 7-8 pieces;

Now the pepper pods need to be thoroughly washed and pierced through at the base with a thin knife, otherwise air will remain in the vegetable during pickling. Next, the chili should be placed in large saucepan and pour boiling water on top. The vegetables must be kept covered for five minutes, after which the cooled water must be drained from the container and the pepper pods must be refilled with a fresh portion of boiling water. This procedure must be repeated 3-4 times. The vegetables should be slightly cooked, but not completely cooked. It is important that the peppers become soft, but do not begin to spread.

The chili pepper should be cut into rings and placed in sterilized jars along with the rest of the vegetables. Next you need to prepare a marinade from water, vinegar, sugar and salt, add spices and vegetable oil to it. All this needs to be poured over the vegetables, cover them with lids, cool and put in a cold place for three days. Store the snack in the cold.

Vinegar can be replaced lemon juice, but in this case it is imperative to put horseradish in jars.

The contents of the jars are filled with boiling marinade. Afterwards everything is covered with lids and placed for sterilization. One liter jars should be sterilized for about 25 minutes. After that, roll everything up and turn it over until it cools completely.

Peppers should be prepared as follows: first, wash them thoroughly in cold water, and then put them to dry. The gooseberries must first be sorted and then washed, after removing the stalks and inflorescences. You need to cut the pepper into two or four parts lengthwise - it depends on the size of the selected pepper, put it in sterilized jars, constantly sprinkling everything with gooseberries. Do not forget that from time to time you will have to shake the jar so that the pepper and gooseberries are distributed evenly.

Bell pepper marinated with gooseberries for the winter

Water – 1 liter;

In order to make such a snack for the winter, you need to select the smallest pods of hot pepper. It needs to be washed thoroughly, and then placed on a sieve or colander to drain the water from the pepper. As soon as the peppers are dry, you need to take sugar and salt, vinegar and vegetable oil, wait until the grains of salt and sugar are completely dissolved in the liquid.

The most interesting and unusual looking appetizer on the table is one made from small or medium-sized whole peppercorns, especially if you combine peppers of different colors: light and dark green, yellow, red, orange. If you don’t have small peppers on hand, you can also marinate large hot peppers by cutting them into centimeter-thick slices.

several (4-5) garlic cloves;

bay leaf - 1 piece per liter jar;

You can soften the chili in another way. To do this, place the pepper pods in cold water, bring the product to a boil and simmer over low heat for three to four minutes. Then the pan with vegetables should be removed from the stove and kept with the lid closed for about 15 minutes.

Ingredients

Bell pepper, canned for the winter with apples

In order to make bell peppers with cauliflower, you need to take the following:

Next, you must prepare the marinade as follows - let the water boil, then add sugar, a little salt and vinegar to it. Bring everything to a boil and then remove from heat. This pepper is poured with almost boiling liquid and immediately rolled up.

Vinegar – 60 ml 9%;

After this, wash the greens and cut them as finely as possible, just peel the garlic, if the cloves are large, you can cut them into several pieces.

Canning hot peppers for the winter

hot pepper pods (enough to fill tightly into a jar);

Vinegar: essence 70% - 1.5 teaspoons, 9% - 55 ml;

Sweet bell pepper marinated with garlic

greens (basil, parsley, dill) - to taste;

Now you should prepare glass jars. Before use, they must be thoroughly sterilized in any convenient way.

: hot pepper, cold-pressed olive oil, garlic, herbs.

: juice from three kilograms of tomatoes, one kilogram of hot red pepper, one spoon of salt, three glasses of sugar, five bay leaves, half a spoon of ground black pepper, thirty grams of garlic, five spoons of vegetable oil, and one spoon of vinegar.

Juicy red bell pepper – 1 kilogram;

In order to prepare such delicious pepper, you need to take the following products:

Salt - 3 level tablespoons.

Wash and peel the carrots, cut into fairly thick circles. After that, you need to pour the pepper into a dry, but very hot frying pan, fry it, stirring as often as possible. But the peppers should darken a little from this frying. Afterwards the pepper is mixed with herbs and other ingredients. Everything needs to be salted and compacted tightly, after salting it. Then everything needs to be poured with marinade and left for sterilization. Be sure to roll up and cool only upside down.

Ingredients: one and a half kilograms of pepper of different colors (at least two), 2 tbsp. sugar and salt, 5 tablespoons of vinegar (3%), and 2 liters of water. You can add spices.

teaspoon of salt;

bay leaf;

Garlic - 1 clove;

Next, you need to pour half a liter of water into a separate pan. Seasonings should be thrown into it: salt - 1 teaspoon; sugar - 2 teaspoons; coriander - 2 teaspoons; black pepper - 5-6 peas; allspice - 2-3 peas; bay leaf - 2-3 pieces; cloves of garlic; cloves - 1-2 pieces; all available greens.

Preparing pepper and eggplant seeds for sowing

Hot pepper is often used in small quantities as a seasoning that adds a spicy kick to everyday dishes and vegetable preparations. For those who “like it hot,” we suggest trying to pickle hot peppers by preparing them great snack for the winter.

Appetizers made from hot peppers are widespread in the Caucasus, where they are invariably served with shish kebab, khash, kebabs, khachapuri and other national dishes.

Eating hot pepper is not recommended for people suffering from hypertension and diseases of the gastrointestinal tract. Even absolutely healthy person It is better to exercise moderation and caution, maintaining a balance of taste and spiciness.

Basic methods for preparing hot peppers

The easiest and most convenient way to prepare is drying. Hot pepper dries perfectly at room temperature without losing its flavor and burning properties. Usually, for drying, it is strung on a thread, piercing the base of the stalk with a needle, and then used, breaking off into pieces of the required size or grinding into powder. When dried, pepper does not require any special storage conditions and takes up little space. Thanks to high content alkaloids, it itself is a good preservative, so it practically does not deteriorate and can be stored for a long time.

If you want to pickle hot pepper, then use cold (with subsequent storage of the workpiece in the refrigerator) or hot (with sterilization and sealing of jars) methods. At pickling Hot salting technologies are used, but with the addition of vinegar. Let's look at the most popular recipes.

The taste of hot pepper is so concentrated that when salting it it is easy to get by with a minimum set of ingredients: pepper itself, coarse salt (not iodized) and clean water.

Number of servings/volume: 1 l

Ingredients:

hot pepper (fresh) – 0.7-1 kg;
water for brine – 0.5 l;
rock salt - 2 tbsp. l.

Cooking technology:

Wash the peppers, cut off the “tails” (stems) with scissors, leaving them up to 5-7 mm long.
Prick each pod with a fork or pierce it sharp knife in several places.
Place the pepper tightly in a clean, washed jar or other suitable container.
Prepare rich saline solution(you need a density at which raw egg will not sink in brine). To make the salt dissolve faster, it is recommended to heat the water.
Pour the chilled brine over the pepper so that no parts of it protrude above the surface of the liquid. The contents need to be pressed down with a plate or lid of a suitable diameter and a slight pressure should be applied. Cover the top with film or a towel.
Leave for several days in a warm place (from 3-5 to 10-14 depending on the temperature), allowing the pepper to ferment and salt.
Close the container tightly with a lid and store the workpiece in the refrigerator or cellar.

To slow down the fermentation process, before closing the jars with lids, you can pour brine into them on top vegetable oil(3-4 tbsp.) or add vodka (50 ml per 1 l). When prepared this way, the pepper turns out crispy and naturally spicy.

When processing hot peppers, it is better to use disposable gloves. If you feel uncomfortable, try not to rub your eyes, nose or lips with your hands.

Many people call this recipe “Tsitsak”, since the bitter green pepper of the same name is traditionally used to prepare it, but any other not too hot one will do.

Number of servings/volume: 3 l

Ingredients:

hot pepper (fresh) – 2.8-3 kg;
salt – 250 g;
garlic – 5-6 cloves;
fresh herbs (dill, parsley and/or basil/oregano/celery) - 1 large bunch;
water – 5 l.

Cooking technology:

Place the collected or purchased pepper (not washed) and leave it for 2-3 days at room temperature (covered from direct sunlight with a towel) so that it wilts a little and becomes softer.
Rinse the peppers with water, cut off too long stalks (not completely) and prick each pod with a fork or make several cuts with a knife at the base and top. This is necessary for faster and more uniform salting.
Prepare the brine: add salt to cold water and stir well until it is completely dissolved.
Wash the greens, peel the garlic and cut into slices.
Place half of the greens and part of the garlic on the bottom of the prepared container (it is better to use a plastic one, for example, a large bottle of purchased water with the neck cut off).
Fill the container with pepper, adding pieces of garlic. Place the remaining greens on top.
Pour in the brine, cover with a plate and press down with a weight so that all the peppers are immersed in the liquid. Leave for several days in a warm place to ferment. Readiness can be determined by the change in color (the green pepper turns yellow) and the density of the pods (when soaked in brine, they stop floating).
For further storage in the refrigerator ready pepper You need to put it in a colander and squeeze it out, put it in a convenient container and fill it with freshly prepared brine. In order for the workpiece to be stored under normal conditions, the pepper should be thoroughly squeezed out, compacted tightly into jars, covered with lids and placed in a pan of water or in the oven. If you prefer to sterilize the workpieces in a pan, then you need to install a wire rack or lay a cloth napkin on the bottom, pour in water and heat it to 30-50 ℃. Place the jars in a saucepan so that the water covers their shoulders and quickly bring to a boil over high heat. After this, the heat should be reduced and the contents of the cans should be allowed to warm up evenly with water boiling gently for 15 minutes. Then seal the jars tightly with lids, turn them over and leave for air cooling.

Delicious bitter-salty pepper will perfectly complement the assortment winter snacks on the festive table, it is also added to first courses for piquancy and spiciness.

This recipe is good because it heat treatment the pepper becomes less spicy, and thanks to spices and spices it acquires a rich taste and delicious aroma.

Number of servings/volume: 1 l

Ingredients:

hot pepper (fresh) – 1 kg;
salt – 20-25 g;
sugar/honey – 30-40 g;
garlic – 3-5 cloves;
bay leaf – 2-3 pcs.;
vegetable oil – 150 ml;

Technology preparations:

Wash the peppers, dry them on a towel, trim the stalks.
Pierce each pod with a knife at the base and cut from the top.
Wash the greens and chop finely.
Peel and chop the garlic.
Pour oil, vinegar into the pan, add salt, sugar and bay leaf. Boil.
Immerse the pepper in the boiling marinade (in several portions) and boil for 8-10 minutes.
Place all the peppers in a bowl, add chopped garlic and herbs, stir, pour in the boiling marinade. The cooled product can be placed in the refrigerator and started eating within a day. For winter storage, boiled peppers should be placed in sterilized jars, boil the herbs and garlic in the remaining marinade for 2-3 minutes, pour it into the jars to the very top and immediately roll up with hot sterilized lids.

Bon appetit!

Pepper marinated in Georgian style with tomato

We offer you another version of the previous recipe that will delight lovers of vegetables in tomato.

Number of servings/volume: 1 l

Ingredients:

fresh hot pepper – 1 kg;
fresh tomato – 2-2.5 kg;
salt – 20-25 g;
sugar/honey – 30-40 g;
garlic – 3-5 cloves;
fresh greens (parsley and celery) - 1 bunch each;
bay leaf – 2-3 pcs.;
vegetable oil – 150 ml;
natural vinegar (white wine) – 200-250 ml.

Cooking technology with tomato:

Process the pepper - wash, dry, trim the stalks; Pierce each pod with a knife at the base and cut from the top.
Prepare tomato mass from 2-2.5 kilograms of tomatoes by passing them through a meat grinder or grinding them in a blender.
Pour the tomato into a saucepan, bring to a boil, add salt, sugar, bay leaf, stir and simmer for 20-30 minutes over low heat.
Place the prepared pepper into the boiling tomato and boil it for 15-20 minutes after boiling again, stirring occasionally.
Add chopped garlic, herbs, oil and vinegar.
As soon as the mixture boils, remove the pan from the heat, put the peppers in sterilized jars, pour in the tomato and roll up.
Cover the inverted jars with a blanket and leave until completely cool.

With this preparation, the benefit is double: the pepper is served as an appetizer or a savory side dish for main dishes, and the tomato will compete with any purchased hot sauces.

Video

They talk about the secrets of pickling hot peppers experienced housewives in the following video recipes:

For several years she worked as a television program editor with leading producers of ornamental plants in Ukraine. At the dacha, of all types of agricultural work, she prefers harvesting, but for this she is ready to regularly weed, pull, shed, water, tie, thin out, etc. I am convinced that the most delicious vegetables and fruits are those grown with your own hands!

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In Australia, scientists have begun experiments in cloning several varieties of grapes grown in cold regions. Climate warming, which is predicted for the next 50 years, will lead to their disappearance. Australian varieties have excellent characteristics for winemaking and are not susceptible to diseases common in Europe and America.

From varietal tomatoes you can get “your own” seeds for sowing next year (if you really like the variety). But it is useless to do this with hybrids: you will get seeds, but they will carry the hereditary material not of the plant from which they were taken, but of its numerous “ancestors”.

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You need to collect medicinal flowers and inflorescences at the very beginning of the flowering period, when the content of nutrients in them is highest. Flowers are supposed to be picked by hand, tearing off the rough stalks. Dry the collected flowers and herbs, scattered in a thin layer, in a cool room at natural temperature without access to direct sunlight.

The homeland of pepper is America, but the main breeding work on developing sweet varieties was carried out, in particular, by Ferenc Horvath (Hungary) in the 20s. XX century in Europe, mainly in the Balkans. Pepper came to Russia from Bulgaria, which is why it received its usual name - “Bulgarian”.

Compost is rotted organic remains of various origins. How to do it? They put everything in a heap, hole or large box: kitchen scraps, tops of garden crops, weeds cut before flowering, thin twigs. All this is layered with phosphate rock, sometimes straw, earth or peat. (Some summer residents add special composting accelerators.) Cover with film. During the process of overheating, the pile is periodically turned or pierced to bring in fresh air. Typically, compost “ripens” for 2 years, but with modern additives it can be ready in one summer season.

It is believed that some vegetables and fruits (cucumbers, stem celery, all varieties of cabbage, peppers, apples) have " negative calorie", that is, during digestion it is spent more calories what they contain. Actually in digestive process Only 10-20% of the calories received from food are consumed.

"Frost-resistant" varieties garden strawberries(usually simply “strawberry”) need shelter just as much as regular varieties (especially in those regions where there are snowless winters or frosts alternating with thaws). All strawberries have superficial roots. This means that without shelter they freeze to death. Sellers’ assurances that strawberries are “frost-resistant,” “winter-hardy,” “tolerates frosts down to −35 ℃,” etc. are deception. Gardeners must remember that no one has yet managed to change the root system of strawberries.

Preface

Pepper is one of the most piquant vegetables, which will add spiciness and brightness to dishes. Hot peppers pickled for the winter are the best option. It is recommended to cook it with the addition of horseradish, garlic, and various herbs. It will become the whole family's favorite dish. It can be salted, fermented, preserved with marinade, and you can also use it to make wonderful twists for the winter.

Nutritional value, indications and contraindications

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

Endorphin also:

stimulates the nervous system, forcing it to stay in good shape;
strengthen the immune system, so a person gets sick less often;
improves blood circulation;
relieves stress and pain.

However, this vegetable is not useful for all people due to the endorphin content it contains. 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 peppers should be avoided.

For all other people, it is simply a storehouse of useful substances and vitamins. Among them 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;
allergies;
atherosclerosis;
benign tumors

Let's look at the most popular and delicious recipes for pickling, salting and canning. We will also share recipes for excellent preparations for the winter.

Pickled hot peppers for the winter: recipe and method of preparation

Main ingredients:

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

For the marinade you need to take the following ingredients:

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 place black currant, horseradish and cherry leaves on the bottom. Next, add chopped herbs (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 the bitter hot pepper. It must be washed and placed tightly in the jar up to its shoulders.

Pour boiling water over the preparation. Cover with a sterilized lid and let sit for 5 minutes. Then pour the water from the jar into a saucepan and prepare a 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 it, and then the jars can be rolled up.

The appetizing marinated twist is ready. Now you can enjoy winter spicy taste pepper in combination with your favorite dishes. Pickled peppers will be a wonderful decoration for both regular and festive tables.

Marinating with vinegar can be replaced with lemon if you don’t like the sour note in the dish.

Pickling hot peppers for the winter: the best pickling recipe for the whole family

Main ingredients:

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

For the brine we take:

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

In order to cook good pickling from hot pepper, you need to bake it in the oven until soft, then let it cool and carefully place it very tightly in sterilized jars.

Each layer must be layered alternately with garlic and herbs. Boil water for brine. Add salt, vinegar. Let cool. After this, fill the jars with cooled brine up to the shoulders.

For good taste pickles, you need to put a load in the jars and leave it there for 3 weeks. Jars of pickles should be stored at room temperature for 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 necessary for our body. Pickling hot peppers is exactly what your family needs for health.

Pickled hot peppers for the winter: a very simple recipe

Main ingredients:

1 kg hot pepper;
8 tbsp. l. salt.

Cooking method. Place the hot peppers on a tray and let them dry for 2 - 3 days. It should wrinkle and wilt slightly. Then prick it in several places with a fork.

Place the finished hot pepper in a bowl and fill it with brine. It is prepared from cooled boiled water with added salt.

After you lay out all the peppers and fill them with brine, you need to put pressure on top. Leave the oppression for 3 days, keeping everything at room temperature. Then the brine is drained, filled with freshly prepared brine and put under pressure again. You need to ferment it for another 5 days, but only in a warm place. The best place for this purpose - the kitchen, since it is warm and dry there. On day 9, you need to transfer the pickled hot peppers into a sterilized jar and fill it with brine for the third time.

Cover with a plastic lid and store the pickled peppers in the refrigerator. This pickled pepper is incredibly tasty, it goes perfectly with stewed vegetables And mashed potatoes. This is the most best recipe pickled pepper. Your whole family will love it.

Spicy hot pepper twist without salt

Main ingredients:

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

Recipe. Wash the hot peppers and place them in sterilized jars. Apple vinegar, fragrant herbs and remove the honey and pour it into a jar with hot pepper. Store in a dark place for 1 month. Then it can be put in the refrigerator. Spicy and very aromatic hot pepper without salt is ready. This is an excellent preparation for the winter.

Canning hot peppers with tomatoes

One of the most best combinations in cooking it is a combination of hot pepper and tomato. It doesn’t matter what cooking technology you choose for this. This combination is optimal for fermentation, pickling, pickling and canning.

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

Main ingredients:

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

Recipe:

Wash the spicy hot peppers and fry them in a frying pan in vegetable oil. It should become soft, for this it is necessary to fry it on all sides.

To do this much faster and easier, you can use the oven. It must be heated to 180 degrees, and the baking sheet must be greased 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 rolling jars. Place baked or fried peppers in jars and pour boiling tomato juice over them.

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

Twist the finished preserve. An excellent preparation for the winter is ready. Bon appetit!