What marinade to pour soaked hot peppers. Hot peppers with spices in the marinade

Last years the leading position among conservation is occupied by preparations for the winter from hot peppers. There is a mass simple recipes pickled peppers for the winter, the essence of which is different in terms of ingredients, marinade, sterilization method and other nuances. Spicy lovers will not be able to pass by these cooking methods, which guarantee easy cooking and an amazing end result.

Different methods of manufacturing preservation involve the creation of blanks with different spiciness and other taste characteristics. As the main component, you can choose different varieties pepper, up to room pepper "Spark". Read more about all the intricacies of pickling hot peppers, read further in our article.

Useful qualities of hot pepper

This product has a low calorie content - less than thirty per hundred grams. At the same time, for the use of hot pepper, it is important to take into account its sharpness, which can adversely affect the gastrointestinal tract.

People with gastritis and ulcerative lesions of the stomach and duodenum are strictly contraindicated in the use of the product.

For healthy people pepper can be a source of beneficial trace elements. Thus, sodium in its composition has a positive effect on the water-salt balance of the body, and atherosclerosis is able to protect the body from the development of cancer cells, atherosclerosis (accumulation of cholesterol plaques in the walls of blood vessels), and also has a positive effect on metabolic processes.

We must not forget about the presence of vitamin K and ascorbic acid, which has a beneficial effect on the protective functions of the body.

Delicious preparation in oil

This simple recipe for pickled peppers for the winter in oil is very popular in the Bulgarian latitudes. As the main ingredient, the “shipka” variety is more often used, but in its absence, you can use a kilogram of any other.

The rest of the components include:

Sunflower oil - 120 ml;
Sugar - 4 tablespoons;
Salt;
Carrot;
Vinegar - 400 ml (6%);
Six cloves of garlic;
A bunch of greens.

How to marinate hot peppers:

1. Rinse and dry the main component on a tissue or towel.
Mix oil with vinegar, pour granulated sugar on top and salt the mixture. Leave it on for six minutes.

2. Chop the washed greens. Peel the garlic cloves and cut the carrots into circles.

3. Place the chopped pepper in a pan without oil. Work it on fire until cracks appear on its surface and blackening on the sides. Place new pieces as they come in to achieve even frying.

4. Cooking hot pickled peppers for the winter involves the final step, namely, placing the pepper in sterilized containers. Place carrot circles, garlic cloves and green ingredients on top.

Pour the marinade on top of the components, cover the containers with a lid.

Method without sterilization

The following recipe for pickled hot peppers involves creating a dish without the need for sterilization. The final product will contain notes of spiciness, which will complement the sweetish marinade.

We list the main ingredients for creating such a blank:

Pepper - 200 grams;
Three peas of bitter pepper;
A bunch of parsley;
Two garlic cloves;
One laurel leaf;
Water - 1 liter;
Vinegar - 3 tablespoons;
Sugar and salt - two tablespoons.

Algorithm for creating delicious hot peppers:

Wash and clean the main component.

Rinse the parsley bunch and peel the garlic cloves.
Start sterilizing jars. Prepare metal lids that are suitable only for such preservation.

Pour black peppercorns at the bottom of the jar, place garlic cloves, parsley and a leaf.
Put in a jar main ingredient so that there are no gaps.

Now you need to start creating the marinade. Sterilize the lids: to do this, place them in a container of boiling water and take care of heat treatment material within two minutes.

Pour vinegar into the water, sprinkle sugar and salt. You need to add such products while boiling water.
Boil the resulting solution for two to three minutes.

Fill the jar with marinade and seal it with a lid.
Turn the glass containers over and wrap them in a blanket.

The final product will delight every spicy lover in the cold winter season and will be an excellent product both in solo use and as an addition to the main course.

Preservation with onions and chili peppers

This product will be an excellent addition to homemade pizza, borscht, spaghetti or sandwiches. You can also use it as a solo dish.

So, before proceeding to step by step description method of pickling hot peppers, you need to list the main components:

Two onion heads;
Two not too hot peppers;
Wine vinegar - 200 ml;
Spoon of coriander;
Sugar and salt - 3 tablespoons;
Water - 130 ml.

Method for making hot peppers:

Peel the onion head and cut it into rings.
Wash the main component, clean it and grind it into medium-sized circles.
Lay the prepared rings on the bottom glass jar layering on top of each other.

Prepare the marinade. Pour a couple of tablespoons of granulated sugar and salt into the water, add vinegar. Place the coriander seeds there and pour the solution over the vegetables.
Cover the glass container with a nylon lid and place the jar in the cellar or pantry for storage.

Preparation with hot pepper and honey

The following easy pickled pepper recipe for the winter is a great treat for spicy food fans, which has a hint of sweetness due to the addition of spicy honey.

To do this, prepare a sharp component in an amount to tightly fill the glass container.

In addition, you need to do the cooking:

Honey - two spoons;
Vinegar - 9%;

After preparing all the components of the pickled hot pepper recipe, we proceed to the culinary process:

Rinse the main component, clean it and dry it with a clean cloth or towel.
Mix warmed vinegar with spoons of honey and granulated sugar.
Pour the contents of the glass container with the resulting solution. Close it with a lid and store it in the pantry. The final product will please in harsh winter evenings with its spicy taste and spicy taste honey. The duet of the sharpness of the main component and the sweetish marinade will leave every eater in complete delight.

Armenian recipe for preservation for the winter

This product is widely popular in Armenia as tasty addition to the barbecue. The pickling process will take place in a glass container without fermentation.

We list the components for creating pickled hot peppers for the winter, in addition to a kilogram of the main ingredient:

Three carrots;
Two garlic heads;
Greenery;
Sunflower oil - 100 grams;
Two tablespoons of salt and granulated sugar;
Four tablespoons of nine percent vinegar.

Let's start the culinary process:

Rinse the main component and separate it into two parts.
Rinse the greens under running water and chop, then clean the garlic heads. Grate carrots.
Mix all chopped ingredients in a separate bowl. Create a marinade from the indicated components and boil it for two minutes.
Place the prepared vegetables in layers in sterile jars and fill them with a solution.
Roll up the containers with lids and turn them upside down.

Marinating in Vinegar: The "Cold" Method

This product is different pleasant taste, which contains notes of sourness and sharpness.

We list the main components:

Variety "Lamb's horn" - two hundred grams;
Sugar - 245 grams;
Vinegar - four hundred ml.

The process of creating a dish:

Under running water, wash the main component, cut off the excess components and dry it with a napkin.
Make holes on the surface of the pepper and place it in a container.
After that, pour granulated sugar on top, and pour vinegar on top.
Cover jars with lids and turn them upside down.

After a couple of months, the workpiece can be served on the table.

The culinary process will not take you much time, effort and money. And the final product will delight you in the harsh winter time and become an integral part holiday table both as a solo dish and as an addition to other food.

Jalapeno and tomatoes: hot adjika recipe

This preparation will be an amazing dish for every spicy lover, but in this case it is important to keep the seeds of the main component - they contain the main notes of hotness and spiciness.

So, we list the list of necessary products:

Bulgarian pepper - six kilograms;
Jalapeno - three hundred grams;
Sunflower oil - five hundred grams;
Parsley;
two kilograms tomato sauce(to create it, just scroll the tomatoes through a meat grinder);
Garlic heads - five hundred grams.

Stages of the culinary process:

Peel the heads of garlic and puree them with a meat grinder.
Leave garlic puree in a skillet filled with oil, heat for fifteen minutes.
Clear bell pepper and pass it through a meat grinder.
Pass Jalapeno through the cooking mechanism.
Place two types of pepper in the pan. Mix all ingredients.
Add a bunch of herbs and tomato sauce to a high-sided pan.
With the help of red pepper, add a touch of spice to the substance.
Place the final product in glass containers and close them. Store containers in a pantry or cellar.

Armenian green pepper recipe

As the main component, you need to use three kilograms of tsitsak pepper, which is distinguished by its yellowish color and oblong shape. In addition, it is important to prepare other components:

1. Several garlic heads;
2. A bunch of dill;
3. A glass of salt.

Let's start cooking:

Before the manufacturing process, you need to leave the tsitsak in the sun so that it wilts slightly and becomes wrinkled.
Next, wash and clean the tsitsak, make a couple of punctures on its surface with a fork.
After that, chop a bunch of greens and send it to the pan to the main component.
Garlic heads should also be placed in the container.
Pour granulated sugar into the water, and pour the vegetables with the resulting solution. Cover the container with a plate on top and leave it for a couple of days. Within three to eight days, the pepper should actively ferment. Exact time completion of the process is difficult to indicate, however, the yellowish tint of tsitsak may indicate the completion of the process.
Next, tip the finished tsitsak into a colander and squeeze it lightly. Then distribute the component glass containers so that there are no gaps.
Sterilize the container for fifteen minutes, and then start rolling the cans. After that, turn them upside down and wrap them in a blanket, and after a few days it will be possible to place the blanks on the shelves of the pantry or cellar.

Conclusion

There are many simple recipes for pickled peppers for the winter, the result of which will not leave indifferent any lover of homemade preparations, especially with spicy notes of the spicy main component. Some variations in the creation of dishes help to use almost any variety of pepper in combination with components that will be an excellent addition to the overall flavor composition.

Capsicum, spicy or bitter - it's all about the same vegetable, about pepper. It is good both as a seasoning and as a separate dish. And it is also useful, so you can not be afraid to moderately pamper yourself with spicy. What is a good vegetable and what is better to cook with it - we will find out further.

Briefly about the benefits of hot pepper

The product is spicy in taste due to the presence of the alkaloid capsaicin. It stimulates hair growth, so pepper infusions and its oils are used in cosmetology for hair care.

Important! Hot pepper promotes the production of endorphins - they reduce the effects of stress and improve mood.

In addition, it promotes:

acceleration of blood circulation;
improve digestion and increase appetite;
increase immunity due to vitamin C and other elements;
treatment of allergies, bronchial asthma;
prevention of cancer;
treatment of sciatica, arthritis and rheumatic pains.

Features of the choice of pepper for blanks

Both for preparations and for use in fresh you need to choose a recently plucked vegetable. This will ensure the safety of vitamins and minerals. Besides, fresh fruit will be noticeably sharper - its burning juice will make the taste richer.

You can determine how long ago the product was plucked by its tail - green, without defects and dense, it speaks of freshness. If you break it a little, liquid will stand out from there. Gently bend the pod - it should bend gently, not crack. It also indicates freshness.

Buying pods without a stalk is not worth it - they deteriorate faster, and it is almost impossible to determine how long they lie on the counter. The skin on them should be dense, without defects, cuts and dents. Saturated bright color indicates ripeness.

Important! Buy a product at the grandmother's market - this will give at least a little guarantee that it grew without pesticide impurities. After all, this vegetable is in third place in terms of absorption of harmful substances into the peel, so it is better to protect yourself.

Often the fruit is sharper, the smaller in size. But you should not pay much attention to the size - a long pod can sometimes be more burning than a short one.
Any darkening, the presence of black spots on the fruit itself or its green leg indicate a fungal disease. Even one such fruit can spoil the entire portion of your preservation.

How to pickle peppers for the winter: a step by step recipe with photos and videos

With this dish, lunch or dinner will never be insipid. And cooking it is not difficult, the main thing is to stock up on ingredients and desire.

Inventory in the kitchen

Must have:

rubber gloves - useful when cutting fruits;
cutting board;
a bowl or pan for cooking;
container for measuring liquid;
jars and lids (pre-sterilized).

Required Ingredients

For 3 half-liter jars we need:

hot pepper - 1 kg;
sugar - 150 g;
vegetable oil - 50 ml;
salt - 1 tbsp. l.;
water - 125 ml;
vinegar 6% - 190 ml.

Step by step process

Video: recipe for pickled hot peppers

Other Hot Pepper Recipes

Marinating allows you to fully preserve appearance and taste of the product. You can cook a more complex dish - for example, adjika. There are many ways to prepare a burning snack; we will talk about the Armenian version, which does not require cooking.

Adjika Caucasian

This appetizer is spicy due to not only pepper, but also garlic. For cooking we need:

hot pepper - 500 g;
- 100 g;
- 30 g;
- 10 g;
salt - 250 g;
vinegar 6% - 20 g.

Cooking:

Armenian hot pepper

This dish is prepared as a preparation for the winter. These ingredients are enough for 4 cans of 0.75 liters. Portions can be halved as desired.

We will need:

hot pepper - 3.5 kg;
garlic - 5 cloves;
vegetable oil - 0.5 l;
water - 0.5 l;
table vinegar 9% - 100 ml;
sugar - 100 g;
salt - 4 tablespoons without a slide.

Cooking:

General rules and conditions for storing blanks

Blanks rolled up with lids can be stored for several years. For this, a refrigerator, cellar or even a dark pantry, where the temperature does not exceed 18 ° C, is suitable. The main condition for preservation is the correct sterilization of jars and lids.

An open jar should not be kept for more than a week, so roll up the preservation in small portions. Under a plastic lid, it is recommended to keep marinades and preservation only in the refrigerator, no longer than 3 months. If the lid is swollen, and mold has formed on the workpiece, you can not use the product.

What to serve with hot peppers

Spicy snacks go well with meat and fish. Therefore, such a blank will decorate any holiday table. Adjika and pickled peppers can be eaten simply with potatoes or porridge.
Marinades from vegetables are used to stew meat - then it turns out more tender and piquant. Adjika can be used instead of pizza sauce.

Probably, the discovery of America by Columbus fades before his discovery of hot spices, which he first brought out of there, having revolutionized the taste in cooking.

But be careful: such a sharp red pepper is part of the warming ointments like Finalgon, and woe to you if, when making preparations from this pepper for the winter, even the smallest wounds will be on your hands. Or you will think of rubbing your eyes with these hands. Or scratch your nose. An unforgettable experience awaits you inside!

So it’s better to work, protecting your hands, and after work, wash them thoroughly with soap and wipe them with vegetable oil - it will remove the remnants of burning particles.

Pickled hot peppers - a recipe for making capsicum for the winter

The set of products is designed for 3 liter jars of pepper. Or 6 half-liter - as you prefer.

Use rock salt. In the finely ground "Extra" all useful trace elements, this is naked NaCl, the benefits of which are zero. In addition, "Extroy" is easy to oversalt any product, its salinity is 1.5 times higher than rock salt.

The use of rock, but iodized salt softens the pulp of peppers, making it slippery.

If, in addition to the horseradish root, leaves are also used, after thoroughly washing them, they should also be doused with additional boiling water. The leaves are placed on the bottom of the jar, under the pepper.

What will be required:

Hot pepper in an amount sufficient for 1 three liter jar not to the top (use it as a measure);
3 liters of water;
rock salt, non-iodized, 3 tablespoons without a slide;
Table vinegar 9% - 3 tablespoons;
Sugar 3 tablespoons;
Spices (optional): garlic 6-9 cloves, cherry and currant leaves, dill with "umbrellas", sweet peas, cloves, horseradish root (leaves are also possible).

Cooking:

1. Rinse the pods with a “shower” rinse, dry.

2. Wash jars with lids with soda, sterilize. For every two jars, it is better to prepare three lids - in case one is skewed during seaming.

3. Boil future marinade with salt and sugar.

4. Arrange pods and spices in sterilized jars.

At the same time, it is better not to grate the horseradish root and not grind it in any other way, but simply scrape it with a knife, peeling it and keeping it whole. 1 small horseradish root is placed on the jar.

5. Boiling marinade is poured into pre-heated jars. Hold for 5 minutes. Pour back into the pot, boil again, pour again. Repeat the operation 3-4 times.

6. Add vinegar to the jars, after seaming, turn over several times to evenly disperse the vinegar, wrap it in a blanket, leave for 12 hours.

Recipe for bitter capsicum for the winter - lick your fingers

Peppers with minimal heat treatment and minimal sterilization, which is why thorough washing of all its components is so important.

After the second boiling of water, when, as a result of adding salt, sugar and spices, it turns into a marinade, you should also not boil all the ingredients in the marinade for too long, and be sure to cover the pan with a lid - otherwise the vinegar will partially evaporate, and the garlic will lose its taste and sharpness.

The components of this recipe are given for a 1 liter jar:

If necessary, multiply the amount of all ingredients by the volume that you need. hot pepper, red or green) - up to 100 g;

allspice - 3 peas;
granulated sugar - 2 table. spoons;
salt - 1 table. a spoon without a slide;
9% vinegar - 50 gr;
1 liter of water;
garlic - 1-2 cloves.

Pepper Cooking Technology:

1. Thoroughly and carefully rinse the peppers.

2. Put in any glass container with a volume of up to a liter, pour boiling water.

3.After 15 min. Drain the water back into the container where it was boiled, add salt, sugar, peppercorns and peeled garlic cloves to it.

4. Boil for 5-7 minutes, pour in the vinegar and pour the peppers previously placed in the jar with the marinade.

5. Pour boiling water over the seaming lid, tighten, turn the jars over and leave under the covers until they are completely cool.

Harvesting bitter pepper for the winter without sterilization:

In such a recipe, only part of the stem with the stem is cut off - the seeds remain in the “body” of the pepper. And of the whole variety of spices, perhaps the most modest of them is used - Bay leaf.

This classic recipe without foreign aftertastes, retaining the bitter taste to the maximum extent burning taste chili pepper.

Compound:

3 liter jar, slightly incomplete (as a measure) of chili peppers, filled to the top
3 tablespoons coarse salt
9 tablespoons of sugar
6-8 medium laurel leaves
vinegar 70% at the rate of 1 incomplete teaspoon per jar of peppers (per liter - full, but not to the brim)
3 liter jars. Or 4 to 0.75 liters. Or 6 to 0.5 liters.

How to cook:

1. Cut off the very tip with the stalk without touching the seeds. The body of the pepper is only cut along 2-3 cm.

2. Standing peppers are placed in jars.

3. Boil the marinade, stirring only sugar and salt in it so far.

4. Pour the marinade into the boiling field in jars, cover the jars with lids, allow to cool slightly (5-6 minutes).

5. Drain the marinade from the cans back into the pan, throw in the bay leaf, bring to a boil again.

6. In the meantime, vinegar is poured into the jars.

7. The marinade that has boiled for 2-3 minutes with a bay leaf is again poured into jars of pepper, rolled up and put upside down until it cools completely, covered with something warm (a fur coat, a blanket).

How to salt hot peppers for the winter? Step by step recipe

Salt pepper is not like that spicy taste, like pickled - but it preserves its natural aroma as much as possible. For this method of harvesting, it is better to take a mixture of peppers of different colors: green, red, white, orange. The most burning of them, as a rule, are bright red and orange.

They are introduced into the salt in a ratio of approximately 1: 1 (except for burning red or orange - they are taken at the rate of 1-2 peppers per jar. Salty ready pepper from such a preparation, gourmets and just lovers can eat “alive” in winter without diluting anything. True, you first need to soak it a little in fresh water. warm water- because salting is still carried out in a supersaturated salt solution.

If there are problems with the stomach, then pickles are used simply for seasoning dishes, giving them additional piquancy.

In particular, one cannot do without such pepper in the preparation of the classic Georgian soup kharcho.

As a mild pepper, they usually take light green or white Dungan pepper, or tsitsak.

Ingredients:

2-3 kilograms of peppers of all kinds
water - 3 liters
1 a raw egg as an indicator of salinity
Salt until eggs float
Sugar - 3 tablespoons

Water for this method of preserving peppers is not boiled - in last resort, salt is diluted in water 38-40⁰С for better solubility of salt. The sugar is dissolved first. Salt is added to the water until the raw egg stops sinking and floats.

An incision in the pepper or piercing it with a fork is done because the peppers have a very strong and thick peel, through which the cold solution simply cannot penetrate.

Cooking:

1. Peppers are cut lengthwise or pierced with a fork.

2. Several cuts or punctures are made in the tap pepper

3. In a saucepan with warm water sugar is first diluted, and then they begin to dissolve the salt, loading it with tablespoons and periodically checking the raw egg for drowning.

When it floats up, the salt solution, or brine, is ready.

4. Lay the peppers vertically in clean washed jars (you can not sterilize, the salt itself acts as a powerful preservative). For every 8-12 white and green peppers - 1-2 bright red ones.

5. Cover with lids, leave for 3-4 hours. During this time, the brine will penetrate through cuts or punctures, and its level in the jars will decrease by 1.5-2 cm due to this. The missing brine should be added.

6. Then the banks can be tightly rolled up and stored in a cool place.

Hot pickled peppers for the winter - a simple recipe

The difference between this type of pickled hot pepper is the presence of vegetable oil in the recipe. At the same time, there is an interesting taste effect from the time the oil is introduced into the marinade: when it is added to boiling water, still without salt, sugar and spices, the taste of pickled pepper turns out to be hard, without flavors, and more spicy.

If the oil is added to the marinade already boiled with spices and vinegar or directly to the peppers laid in jars, then it will have delicate flavors.

To prepare this pickled hot pepper you will need:

Hot red pepper - 2 kg;
Garlic - 6-8 cloves;
Vegetable oil - 2 tablespoons;
Allspice peas - 5-6 pcs;
Bay leaf 4-5 medium-sized leaves;
Salt rock - 3 table. spoons with a slide;
Sugar - 5 tablespoons;
Coriander (crushed into large pieces) - 1 teaspoon;
Vinegar 9% - 70 ml.
Water 3 liters

Cooking:

1. Rinse pepper thoroughly under running water. cold water.

2. Cut the peppers by cutting off the thick upper part with the stalk, cleaning out the seeds and cutting the peppers in half lengthwise.

3. Put water on the fire, boil it and put salt, sugar, allspice, bay leaf and coriander into it.

Cook on low heat for 10 minutes.

4. Pour chopped peppers placed in jars with boiling marinade, hold in it for about 10 minutes, drain the marinade back into the pan, quickly bring to a boil and add vinegar and vegetable oil to it.

5. Re-fill the peppers in jars, tighten the lids, leave to cool under a blanket to room temperature.

Video recipe for pickling capsicum for the winter

Conclusion

Ulcers and other gastrointestinal sufferers can really only be sympathized with: they are deprived of the whole universe of taste sensations that the addition of this burning, passionate vegetable to fish, meat and vegetables can give. "Passionate" is not used by chance - hot pepper Chili and its counterparts of all varieties is an excellent aphrodisiac - a substance that increases libido in both men and women. In addition, it contains endorphins, hormones of joy.

And as for the ulcers… one of the heroes of the novel “The Dead Zone” by S. King, the sheriff of a small town, said: “I can’t have Chile. An ulcer, you know. But sometimes I go to old Manuel's trattoria, I order a full bowl and ... Yes, my ulcer throws me a tantrum, but I just send it!

We wish you not to get sick. And enjoy life - including by eating pickled hot peppers.

Pickled hot peppers for the winter

Good afternoon, dear readers! If you like spicy, then I recommend preparing pickled hot peppers for the winter. This is not quite a traditional preparation, but it is worth a try once.

And suddenly like it! And, especially since in the winter during the flu season and, such a pepper is not only a snack, but also a good prophylactic to maintain. Let's cook!

Pickled hot peppers for the winter without sterilization

For cooking, any pepper, both red and green, is suitable. It is better to choose thinner pods, as they marinate faster and are beautiful without damage. If the pods are very long, then you can cut into pieces. This pepper goes well with any meat dishes.

You will need:

For 1 liter jar

300 gr. - hot hot pepper
2 tbsp. spoons - coarse salt
3 art. spoons of sugar
100 ml. - table vinegar
Pure cold water
2-3 pcs. - bay leaves
5-6 pcs. - black peppercorns (you can also use allspice, mustard seeds, cloves)
Greens ( , ) - to your taste

How to cook:

1. Wash the jars and add all the spices to the bottom of each.

2. Wash the pepper, cut off the dry ends, if necessary, and put them in a jar (you can not cut the tails, it’s more convenient to take peppers by the tail when tasting) to the very top.

On a note! If there is not enough hot pepper, then you can add (just cut it into thin slices). It will pickle and turn out no less tasty than spicy!

3. hot water pour over the peppers and leave for 30 minutes. Then drain the water into a separate saucepan or bowl, add salt and sugar, bring to a boil and pour back into jars.

4. After 5-10 minutes, pour the water back into the pan, add vinegar and pour it into jars again. Pour the marinade to the very edge of the neck so that it pours straight out!

5. Now you can roll.

Calorie pickled hot pepper per 100 gr. - 33 kcal.

Bon Appetit!

On a note! If you do not want to get a VERY hot pepper, then you can pre-soak it in hot water for 10 minutes or in cold for a day (water should be changed periodically). So the sharpness and bitterness will partially go away.

Video recipe: Pickled hot peppers for the winter! Well sooo delicious!!

pickled hot pepper

Hot pepper pickled for the winter in Georgian

Of course, Georgians know a lot about spicy snacks and they certainly know how to cook them correctly and tasty. Let's try and we have their signature recipe!

You will need:

2.5 kg. - hot pepper
In a bunch - fresh herbs (parsley and)
4 things. - Lavrushki
150 gr. - big
250 ml. - sunflower oil(can be olive)
For 3-4 tbsp. tablespoons - coarse salt and sugar (see to taste)
500 ml. - table vinegar (you can take wine)
2 liters - pure water

How to cook:

1. On the burning pods at the bottom, make small cuts so that the pepper is quickly soaked in marinade.

2. V large saucepan pour water, add sugar, salt, bay leaves, oil, vinegar and bring to a boil.

3. Boil the pods in a hot marinade for 6-7 minutes (possible in portions), just do not let them float and stir and turn over all the time.

4. boiled pepper put in a separate pan or bowl.

5. When the marinade has cooled, add finely chopped herbs and garlic, bring to a boil.

6. Pour peppers with hot marinade and put pressure on top.

7. Leave the pot for a day in the refrigerator, then transfer the pepper to jars for further storage.

Bon Appetit!

Video recipe: Salting bitter capsicum in Georgian

Pickled hot pepper

Hot pepper marinated in Armenian style

In Armenia, a hot appetizer called “tsitsak” is prepared from young, still light green peppers. Served with meat dishes.

You will need:

3 kg. - hot pepper
250 gr. - large garlic
350 ml. - sunflower oil
500 ml. - (you can also take wine)
100 gr. - salt (see to taste)
Large bunch of fresh parsley

How to cook:

1. Wash the pods and make cuts on the tip.

2. Place all the pods in a large saucepan or bowl.

3. Finely chop the herbs, garlic, add salt, mix well. Pour the resulting mass into the pepper and mix well again. Leave to marinate for a day, closing the pan or bowl with a lid.

4. Displace the vinegar with vegetable oil and fry the peppers in a frying pan in small portions in this filling.

5. Put the fried pods into jars and sterilize for 20 minutes.

6. Store in a cool place, but you can start tasting in a day.

7. If you wake up to try for the first time, it gently catches your breath and burns badly!

Bon Appetit!

On a note! In pickled hot peppers in large numbers contains endorphins - the hormone of joy! Which we so lack in the autumn-winter period to deal with. And with pickled hot peppers, you will always have a good mood and cheerfulness.

Video recipe: Armenian Pickled Peppers

Pickled hot peppers with honey

In this recipe, we will combine the incompatible - honey and hot pepper. But the result is amazing unusual taste and originality!

You will need:

200 gr. - hot pepper for 1 liter jar
2 tbsp. spoons - good quality
1 st. a spoon with a top - coarse salt (try to your taste)
200 ml. (glass) - apple cider vinegar (can be table, but 6%)

How to cook:

1. At the pods, cut the tails a little and tamp tightly into the jar.

2. Prepare the marinade - mix vinegar, honey, salt. Pour marinade over peppers.

3. Close the jar with a lid, store in the refrigerator.

Calorie content of hot pepper with honey per 100 gr. - 53 kcal.

Bon Appetit!

Video recipe: Hot pepper with honey

Hot pepper in tomato

Hot pepper marinated for the winter in tomato

This is a recipe for those who don't really like spicy. Tomato juice softens the pepper a little and is not so bitter.

You will need:

1 kg. - hot pepper
2.5 liters - with homemade or store-bought pulp
1 st. a spoon with a slide (30 gr.) - coarse salt
3 art. spoons (90 gr.) - sugar
¼ tsp - black ground pepper
3-4 large cloves - garlic (should get a heaping tablespoon of chopped)
1 st. spoon - table vinegar 9%
300 ml. - sunflower oil (can be olive oil)
5 pieces. - bay leaves

How to cook:

1. Wash the pods, cut into pieces and put in jars.

2. Preparing the marinade. In a separate pot tomato juice, salt, bay leaf, sugar cook for 20 minutes, then add vinegar and chopped garlic and bring to a boil again.

3. Pour marinade over peppers and roll up.

Bon Appetit!

Video recipe: Harvesting red hot peppers for the winter in tomato juice

Hot Pickled Peppers

Korean pickled hot peppers

This recipe is not winter preparation but for quick consumption. If there is no storage space. But you can cook at any time of the year and the portion that you can eat in a short time.

You will need:

1 kg. - hot pepper
3-4 large cloves - garlic
400 ml. – pure water
70 ml. - apple or table vinegar 6%
1 teaspoon each - black and red ground pepper and coriander seeds
For ½ st. spoons - salt and sugar (look at your taste)

How to cook:

1. Wash the pods, cut the tails and put in jars.

2. We are preparing the marinade. Put all the ingredients from the list in a separate pan, let it boil and pour the peppers with the finished marinade. Close the jars with lids.

3. Place in refrigerator after cooling. You can eat in 2-3 days.

Bon Appetit!

Pickled hot peppers - quick and easy

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In cooking, it is customary to use hot peppers as the main or additional flavoring ingredient in marinade fillings, dressing soups and second courses, for preparing various sauces, ketchups, etc., i.e. in those dishes where the taste and aroma of such a seasoning is important . Therefore, in the summer season, many gourmets try to have time to make preparations for the winter of hot peppers. The amount of spices, salt and pepper can be adjusted to taste.

Hot pepper - spicy small vegetable, which adds spice and brightness to any dish. It will surely warm you on frosty winter evenings from "the very top of your head to your heels." Treat yourself and your guests original snack, with our recipes for cooking hot peppers for the winter.

Ingredients:

hot red pepper - 355 g;
homemade garlic - 10 g;
greens of dill, mint and cilantro;

For marinade:

water - 605 ml;
grape vinegar - 105 ml;
salt - 5 g;
white sugar - 10 g;
dry coriander - 10 g;
peppercorns - 5 pcs.;
bay leaf and cloves - 2 pcs.

Cooking

We wash the greens, shake and tear off the leaves. Wash the peppers, dry them on a towel and make small punctures in each vegetable. We spread the blanks in a saucepan, scald with boiling water and leave for 5 minutes. Next, drain the liquid and pour boiling water again. We repeat this procedure 5-6 times.

Now let's take care of the marinade: we throw all the spices, herbs and garlic into a pot of water. Sugar and salt the contents to taste and set the dishes on fire. After boiling enter grape vinegar. Boil the mixture for 2 minutes, and then remove from the stove, close the lid and leave for 15 minutes.

We sterilize the jars in advance, fill them with pepper and pour the marinade so that all the spices get into the preservation. Rolling up nylon lids and leave to cool completely under a warm blanket.

Pickled hot peppers for the winter in Georgian

Ingredients:

hot pepper - 505 g;
leaves of horseradish, currant, cherry;
cloves - to taste;
cinnamon - to taste;
garlic, basil.

For brine:

water - 990 ml;
white sugar - 25 g;
iodized salt - 15 g;
vinegar 9% - 5 ml.

Cooking

Before pickling hot peppers for the winter, we sterilize the jars. Then we wash the pods, put them in a container and throw in any additives and spices. Pour boiling water over the shoulders and leave for 10 minutes, and then carefully drain the liquid.

Without wasting time, we prepare the brine: boil water, sugar and salt to taste. Boil for 5 minutes, and fill the peppers in jars with liquid. We cover with sterile lids, and after cooling, pour the brine into a saucepan, bring to a boil and pour the pepper again. We add a little vinegar to each jar, roll up the lids and cool the preservation upside down.

Canned hot peppers for the winter

Ingredients:

hot pepper - 505 g;
garlic - 4 cloves;
coarse salt - 20 g;
grape vinegar - 55 ml;
water.

Cooking

The jars are thoroughly washed, sterilized and thrown to the bottom of each spice and peeled chopped garlic. Next, lay out a well-washed hot pepper with cut tails. We throw salt, pour vinegar and boiling water over the shoulders. Cover the preservation with lids and send to sterilize for 10 minutes. We roll up the cans and leave blanks from hot pepper for the winter to cool down.

Hot pepper in oil for the winter

Ingredients:

hot pepper - 505 g;
garlic;
bay leaf and horseradish root.

For marinade:

apple cider vinegar - 105 ml;
olive oil - 155 ml;
honey - 10 ml.

Cooking

We wash the pepper, put it in jars, adding chopped garlic, horseradish and throwing spices and herbs. Combine for marinade Apple vinegar with butter, put honey, mix and pour vegetables. Close jars with lids and keep warm. The pepper will be ready for tasting in about 2.5 weeks.

Hot pepper adjika recipe for the winter

Ingredients:

fleshy tomatoes - 1.5 kg;
sweet pepper - 255 g;
hot pepper - 190 g;
homemade garlic - 70 g;
fine salt - 20 g;
white sugar - 15 g.

Cooking

We scald the tomatoes, carefully remove the skin and twist the pulp through a meat grinder. Place the tomato paste in a saucepan and heat over medium heat. When the thick boils, reduce the heat and boil the contents for 15 minutes.

We wash the sweet pepper, take out the seeds and chop into slices. Remove the seeds from the red hot pepper and cut into thin rings.

Now grind the vegetables one by one in a blender and add to the pan to the tomatoes. Stir and cook for another 10 minutes. Next, squeeze the garlic into the adjika through a press, stir, pack in sterile jars and tighten the lids. We are waiting for the jars to cool, and remove the workpiece in the refrigerator.

Harvesting hot peppers with honey for the winter

Ingredients:

hot pepper - 800 g;
water - 400 ml;
honey - 350 ml;
vegetable oil - 60 g;
vinegar 9% - 250 ml.

Cooking

Pepper sort, wash, cut and clean from the stalk and burning seeds. Blanch the pulp of pepper for 2-3 minutes in boiling water. After that, immerse in a pan with cold water and, after drying a little, remove the thin skin. Then cut the peppers into slices and place in sterilized jars. Marinade filling: mix water and honey, add salt and vinegar, bring to a boil. Pour vegetable oil into a saucepan and heat well and cool quite a bit. In prepared jars with pepper, first pour the marinade filling, and then the oil. Cover the jars with sterilized lids and pasteurize according to their volume. Harvesting hot peppers for the winter is ready.

Recipe - Chili pepper (hot, bitter) for the winter

Hot pepper in Caucasian style

Very interesting recipe for spicy lovers. Preparation for the winter of bitter pepper in vegetable oil, with spices and herbs.

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

Cooking:
Rinse the pepper and remove the stem. Pour oil into a stewpan or deep frying pan, heat and lower the pepper, salt, add sugar and mix.
Simmer over medium heat, stirring occasionally. As the pepper begins to become soft, add spices, vinegar and coarsely chopped parsley, mix and simmer for another 10 minutes.
Arrange, tamping a little, in sterilized jars and roll up. Turn over until completely cool. In winter, you can eat it with potatoes or add it to soups and salads.

Marinated hot pepper in Armenian style with herbs

This template is very useful for human body, as it retains all vitamins and various useful material contained in the products used. Pepper pickled with herbs and garlic turns out to be very fragrant and tasty, so it will become great snack both everyday and festive table.

What do you need:

hot hot pepper - one kilogram;

9% vinegar - 60 ml or 6% acetic acid - 100 ml;

herbs: celery, parsley, dill - 50 gr each;

garlic - 50 g;

food salt - 50 grams;

drinking water - one liter.

Cooking:

Rinse the pods and all the greens under cold water, peel the garlic and cut into arbitrary pieces.

Before you start pickling peppers, it should be baked in the spirit. cabinet until soft. The temperature inside is about 150-180°.

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

In the meantime, process jars and lids.

Tear off all the leaves from the grass stalks.

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

Pour water into a saucepan, add edible salt and any of those presented in the recipe list, acetic acid. Boil the marinade, remove from the stove and let cool slightly.

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

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

After the lapse of time, close the jars with pressed pickled hot peppers with nylon or screw caps, rearrange the blanks in the refrigerator.

Chili pepper (hot, bitter) canned

Very tasty snack, very bright and colorful, very easy and quick to prepare. Stored at room temperature until next summer (did not try longer).

We will need (for a 3-liter jar):
Chili peppers (preferably different colors - red and green, as much as you can fit in a jar)
Water - 2 liters Coarse salt - 1 tbsp. a spoon
Sugar - 2 tbsp. spoons.
Vinegar 9% - 8 tbsp. spoons
Dill with umbrellas - to taste.
Horseradish leaf - to taste.
Garlic - to taste

Cooking:
Wash the pepper well and cut off the stems. We leave the seeds and tightly put the washed and dried dill umbrella, horseradish leaf, peeled garlic cloves and, in fact, the pepper itself into sterile jars.
I have indicated the amount of ingredients for the marinade for a 3-liter jar, but I generally do less - 0.7 l-1 l jar. Therefore, we divide the products depending on the volume of the can.

So, boil water with salt and sugar, as it boils (good), fill the jars, cover with sterile lids and leave for 15 minutes.

Then carefully pour the water back into the pan, bring it to a boil again, boil for 3 minutes, turn off the gas, immediately add vinegar, mix and immediately pour our peppers to the edges of the jar and roll up the lids.

hot pepper for the winter

Ingredients:

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

Garlic - 1 Piece (head)

Green cilantro - 3 Pieces (twigs)

Dill greens - 3 Pieces (twigs)

Mint greens - 1 Piece (twig)

For marinade:

Water - 500 g

Grape vinegar - 100 g

Salt - 1 teaspoon

Sugar - 2 teaspoons

Coriander seeds - 2 teaspoons

Black peppercorns - 5-7 pieces

Allspice peas - 2-3 pieces

Cloves - 1-2 pieces

Bay leaf - 2-3 pieces

Cooking:

So let's get the ingredients ready. Peppers, of course, should only be ripe, bright red.

From all the greens, we pick the leaves (we don’t need the stems), divide the garlic into slices, but do not peel it.

Now we thoroughly wash the pepper under cold water and make small punctures in it near the stalk so that air does not collect inside. We spread the pepper in a saucepan and pour boiling water over it, leave it under the lid for 5 minutes. Then we drain the water and again fill it with boiling water, repeat this procedure 3-4 times. The main thing is that the peppers do not overcook and start to break apart.

Let's do the marinade To do this, we pour water into the pan and throw all the spices, fresh herbs, sugar, salt and garlic into it. We put the pan on the fire, and when the liquid boils, pour vinegar into the marinade. Cook it for 2-3 minutes, then turn off the fire, and insist the marinade for another 15 minutes.

We sterilize jars in any way convenient for you. Now put the greens from the marinade and garlic cloves on the bottom of the jar, then carefully fill it with pepper. Pour the pepper with marinade so that all the spices get into the jar. We press the pepper, as if tamping it, and add more marinade to the very neck.

If you will store peppers in the refrigerator, then close the jars with screw caps. If in another cool place, then roll up and leave under the covers (bottom up) until completely cool.

Hot pepper recipe. Tomato snack for the winter

A vegetable appetizer will be a wonderful decoration for any table and will suit any dish. Good alternative to the famous adjika. The excellent combination of hot pepper with tomato differs not only amazing taste but also attractive appearance.

You need to prepare the following ingredients:

hot peppers - 1.5 kg;
fresh tomatoes - 3 kg;
vegetable oil - 1 cup (200 ml);
sugar - 1 cup (200 ml);
garlic - 15-20 cloves;
vinegar 75% (essence) - 1 tsp;
parsley - 100 gr;
salt - 1 tbsp. l.

Rinse the tomatoes and pass through a meat grinder or blender.

Wash the peppers and cut into pieces large parts without removing the seeds. Pour into sterilized jars and set aside.

Pour the tomato into a saucepan and put on fire until it boils. As soon as the first bubbles appear, add sugar, butter and salt. Leave for another 15 minutes over medium heat.

At this time, chop the herbs and garlic. As soon as the liquid has changed its color, add the prepared foods and vinegar essence. Remove the finished marinade from the stove and pour into the prepared hot vegetable. Close the jars and leave at room temperature until completely cool.

Store prepared snacks in cool place before winter.

English hot pepper recipe

Here is another way to pickle a vegetable for the winter. English recipe differs by adding to the marinade malt vinegar. It is prepared on the basis of barley grains. The British make three types of this vinegar: light, dark and transparent. The latter type is needed in this recipe because of its ability to preserve the natural color of the pickled product.

Prepare these foods:

hot pepper - 40 pcs.;
brown sugar - 100 gr;
black peppercorns - 15 pcs.;
allspice peas - 15 pcs.;
bay leaf - 2 pcs.;
thyme - 4 sprigs;
malt vinegar - 300 ml;
red onion - 2 pcs.;
sweet pepper (red, yellow, green) - 2 pcs.

Wash and dry vegetables first. Bitter vegetable cut into rings ( do not remove seeds). Chop the peeled onion into thin half rings, and Bell pepper straws. Mix all the ingredients and put into jars.

Pour vinegar into a saucepan, add all other ingredients to it and boil. hot marinade Pour into prepared containers and seal jars. After cooling, English hot peppers are ready to wait for winter.

If the product is needed for permanent home use, then the marinade after boiling must be cooled and poured into vegetable mix. The dish will be ready to eat the very next day.

Roasted Hot Pepper Recipe

Another type of snack comes from Georgia. A spicy vegetable will delight thrill-seekers in cold winter, warming and raising immunity.

You need the following products:

Peel and wash vegetables. Pierce the pepper with a knife along the entire length in several places.

Pour plenty of oil into a hot frying pan and put a burning vegetable. If the pan is small, divide the cooking into several times. You need to fry the vegetable on both sides until light golden brown then cover with a lid and put out within minutes. finished product Transfer to a suitable bowl and set aside.

Add honey and sugar to the remaining butter. Chop the garlic and greens and send there too. Stir the mixture thoroughly and leave to cool completely. Add vinegar.

Divide the pepper into jars, tamping well. Pour cold marinade. If it turned out to be less required amount, then you should distribute it evenly and add a little cold boiled water.

Leave the finished dish in the refrigerator for a day, then roll up and put away for storage.

Korean Hot Pepper Seasoning Recipe

Koreans are famous for their love of spicy dishes. This burning taste in their cuisine is present in everything from vegetables to fish. Most main secret piquancy Asian dishes lies in the seasoning, the recipe of which is presented below.

We need the following products:

For better cleaning, it is better to soak garlic in advance. cold water and leave to soak overnight.

Wash vegetables. bell pepper cut and clean from seeds and white veins. Remove the stalk from the hot pepper and cut into several pieces for convenience. Seeds can be removed if desired. Peel the garlic.

Skip it all through meat grinder by alternating ingredients. This way they mix together. Season generously with salt and mix. Leave it like this for an hour.

Arrange the finished seasoning in jars, roll up and send for storage.

Such a seasoning is stored for several years and does not lose its qualities, even if it stays for several winters in a row.

Great for any dish Not only Korean cuisine, but also any other.

The above are recipes whose main ingredient is the most spicy vegetable. But this type of pepper is even more common as a spicy addition to various types marinade. So, for example, it is added to adjika, when preserving a sweet fellow, green tomatoes.

In addition to preservation, hot pepper dried, which also contributes to the preservation for the winter and ease of use at home.

The variety of uses for hot peppers in cooking is vast, but nothing compares to a homemade pickled vegetable, opened from your own stocks in the cold of winter. It's delicious, healthy, and brings back memories of hot harvest days.

It can be noted that if you suddenly want to try pickled hot peppers for the winter, the recipes above are perfect for you.