What to make from hot peppers for the winter. The easiest ways to prepare pickled hot peppers for the winter. Hot peppers for the winter: a recipe with onions

26.11.2021 Design

Preparing hot peppers for the winter is easy if you have a selection of delicious recipes. The hot ingredient is especially popular in cooking. It is used to enhance the taste of a dish, to marinate meat, for preservation, in the preparation of sauces and ketchups. For this reason, many gourmets try to make hot peppers for the winter.

Chili stuffed

Do you want to surprise your loved ones and do not know how to do it? We offer to cook hot hot peppers stuffed with canned fish and olives. The taste of the finished dish is amazing. Let's figure out how to prepare hot red peppers for the winter.

Products:

hot peppers of a round shape - 30 pcs.;
white wine vinegar - 1 l;
canned tuna - 400 g;
olives - 1 can;
garlic - 10 cloves;
fresh basil (twigs) - 30 g;
olive oil - 1-2 liters.

Algorithm of actions:

Put on gloves. Rinse the chili, remove the stalk and seed box. Peel the garlic.
Pour the vinegar into a saucepan, place on the stove and bring to a boil. Put the prepared ingredient and cook for 3-4 minutes. Using a slotted spoon, remove the pods on a dry and clean towel and dry.
Remove the olives from the brine and chop them into rings. Mash the tuna with a fork in a deep bowl, add the olives. Mix thoroughly, add a little salt if necessary.
Stuff each pepper with the prepared mixture. The denser the better. Place a whole olive on top.
Rinse cans, sterilize. Place a few cloves of garlic and basil sprigs on the bottom of each container. Place the chili stuffed carefully and cover with oil completely.
Close the lids and put away in a cool place. Expiration date - 6 months.

Appetizer "Appetite"

For lovers of bright snacks, we suggest considering how to prepare hot peppers for the winter. In combination with tomatoes, the preservation is not so hot.

Products:

hot pepper - 1.5 kg;
tomatoes - 2.5 k;
granulated sugar - 130 g;
oil - 250 ml;
rock salt - 100 g.

We do this:

Rinse the main ingredient thoroughly, remove the stalk. Cover the baking sheet with parchment paper. Spread the vegetable, put in the oven and bake at 150 degrees for 30-40 minutes.
Rinse the tomatoes, remove inedible places. Scald with boiling water and remove the rough skin. Grind in a food processor. Put the mass in a saucepan, boil and cook for 20 minutes. Then add salt, granulated sugar and add oil. Stir, lay out the dried peppers, after boiling, cook for 6 minutes.
Prepare the banks: wash and sterilize. Pour the finished mass, seal it tightly and turn it over and wrap it up. After cooling, remove to the cellar.

Hot seasoning

It will complement any dish, and will also be an excellent base for the sauce. Preserving hot peppers for the winter is easy, as a quick recipe is used. The appetizer can be prepared at any time of the year.

Products:

chili - 1 kg;
garlic - 0.2 kg;
rock salt - 150 g;
hops-suneli - 1 tsp;
saffron - 0.5 tsp

Rinse the pepper, peel off seeds and stalks. Remove the husk from the garlic cloves. Grind in a meat grinder. Season the vegetable, spicy mixture with spices and salt. Stir and leave on the table at room temperature for 30 minutes. Arrange in jars, close hermetically and put away in the cold.

Pepper in oil

Unusual canned snack. Can be used as a stand-alone dish or added during cooking soup, stewing or roasting meat. A hot pepper recipe for the winter without sterilization, which makes it easier for housewives who do not like to tinker with jars.

Products:

hot pepper - 0.3 kg;
oil - 250 ml;
thyme - 2 branches;
rock salt to taste.

Rinse and dry the main ingredient. Remove the stalk, cut into 2 parts and remove the inner partitions, seeds. Chop into large slices.
Cover the baking sheet with parchment paper. Put pepper, brush with a little oil and season with salt. Finely chop the thyme and sprinkle on top.
Bake in the oven at a temperature of 170-180 degrees until a blush appears on the surface. Can be flipped.
Pour oil into a small saucepan, put on fire and boil. Banks are pre-processed. Put ready-made aromatic peppers in them and pour hot oil. Roll up hermetically and leave on the table until completely cooled.

Pepper in Caucasian style

An unusual and interesting recipe for those who love spicy foods. An appetizer is prepared in vegetable oil with a lot of spices and herbs. A hot salad will perfectly complement the soup, the second, or simply decorate the festive table.

Products:

red hot pepper - 1.7 kg;
vegetable oil - 450 ml;
parsley - 150 g;
salt - 25 g;
granulated sugar - 50 g;
hops-suneli - 15 g;
table vinegar - 25 ml.

Rinse the pepper, peel the stalks and seeds. Pour oil into a saucepan, boil and lower the pods there, add salt and granulated sugar, stir.
Simmer on medium heat, stirring regularly until softened. Then pour in the vinegar, add the chopped herbs and continue cooking for another 10 minutes.
Spread the finished composition tightly over sterile jars, seal it tightly. Wrap up, after turning over and leave to cool completely. Put in the refrigerator.

The thick and spicy sauce is an essential ingredient in Thai, Chinese, Mexican and Japanese cuisine. By adding a small drop of fragrant preparation, meat, fish, poultry or vegetables are immediately transformed both in appearance and taste. Unlike store-bought sauces, homemade sauces are free of preservatives, chemically engineered flavors and thickeners. Consider a recipe for chili sauce for the winter.

Products:

chili pepper - 0.3 kg;
garlic - 80 g;
ginger root - 40 g;
lime - 4 fruits;
zest of 4 limes;
clean water - 130 ml;
granulated sugar - 0.5 kg;
rice vinegar - 130 ml;
soy sauce - 1 tablespoon

Rinse hot pepper, remove the stalk. Chop into cubes with seeds. Rinse the root, cut off the skin with a thin layer and rub with straws. Remove the husk from the garlic cloves. Rinse lime, peel, chop finely.
Put the unmilled ingredients in a blender bowl and mash.
Place the prepared mass in a saucepan, add salt, sugar, pour in water, sauce and acid. Stir and put on fire. With medium heat, bring to a boil, reduce the temperature to a minimum and boil the sauce for a quarter of an hour, until large bubbles begin to appear on the surface.
As time passes, the sauce becomes thick and shiny. Arrange the appetizer in pre-sterile jars, close hermetically, turn over and leave to cool completely. You can store it in your cellar, refrigerator or kitchen cabinet.

Spicy appetizer "33"

Why exactly "33"? A spicy, savory and hearty snack contains so much scalding ingredient. The number of peppers can vary from 26 to 33, depending on taste.

Products:

hot peppers - 33 pcs.;
sweet pepper - 300 g;
carrots - 1 kg;
tomatoes - 1 kg;
garlic - 60 g;
oil - 200 ml;
granulated sugar - 200 g;
rock salt - 40 g;
table vinegar - 45 ml.

We work:

Rinse the root vegetable, peel and cut into small slices. Remove the stalk and seeds from hot peppers, and remove the husks from garlic.
Rinse the tomatoes, put in a saucepan and pour boiling water over them. Leave on for 2-3 minutes. Peel off rough skin, cut into 2 pieces.
Combine all prepared ingredients in one bowl and chop until puree. Place in a suitable saucepan, add oil, salt, granulated sugar and cook until all ingredients are cooked through.
Pour in acid, mix, arrange in sterile containers. Roll up hermetically, wrap up, having previously turned over.

Georgian spice

Preparing natural hot pepper adjika for the winter according to the recipe presented is an excellent option. On a cold day, the appetizer will perfectly diversify the menu, warm and change the taste of any dish.

Products:

chili red - 0.5 kg;
garlic - 2-3 medium-sized heads;
walnut - 1 glass;
fresh cilantro - 100 g;
chopped coriander - 1 tablespoon;
rock salt - 60 g.

We do this:

Rinse and dry the pepper pods. Remove the stem and seeds. Cut into several parts, chop with an immersion blender until puree. Strain from the released juice.
Peel the nut, place in a dry frying pan and fry on both sides until aroma is obtained. Remove the husk from the garlic cloves, rinse the herbs.
Combine the ingredients and finely chop with a blender or food processor.
Mix two pastes together, add salt and coriander. Mix thoroughly with a plastic spoon. Leave on the table for a day. After spreading out in sterile jars, roll up and put in a cold place.

Canned hot peppers, prepared for the winter in this way, helps me to spice up my favorite dishes in the freezing cold. When making a twist, I prefer to use this simple canning recipe without sterilization.

Very little time and effort is spent. The photos in the recipe show what kind of preservation is obtained.

How to preserve hot peppers without sterilization

So, my capsicum. I leave it intact. I prepare salt, table vinegar, sugar and allspice.

I put the peppercorns in a 700 ml jar. It turns out a beautiful blank if you take multi-colored fruits. And in terms of taste, both red and green peppers are good. True, I like the one with thicker walls better.

I pour boiling water on the fruits laid in a jar and leave for a quarter of an hour. I pour the water into a saucepan. I add sugar to it - 2 tbsp. spoons, salt - an incomplete art. spoon, 3 allspice peas. I boil the future marinade for 5-7 minutes. I add table vinegar to it - 50 ml. Turning off the fire.

While the marinade is still cooking, I boil a metal lid in water. And prepare the seamer and blanket.

I pour the marinade into a jar with multi-colored bitter capsicum.

I do it carefully and gradually, because otherwise the glass may not withstand and the jar will crack. I roll up the can. I turn it over. I wrap it up for a day.

Next, I send the workpiece to be stored in a cool place, for example, a basement. In winter, I add spicy, spicy, sour, crispy canned peppers to any meat, vegetable dishes to make their taste brighter and warmer!

Canned hot peppers for the winter without sterilization Canned hot peppers, harvested in this way for the winter, helps me spice up my loved ones

Hot peppers for the winter: 6 hot recipes

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

Canning hot peppers for the winter

To save time on peeling and slicing hot pepper pods, you can marinate them whole. Such a preparation will be an excellent addition to fatty second courses.

To prepare it you need:

350 grams of bitter pepper pods;
100 milliliters of grape vinegar;
1 head of garlic;
3 dill branches;
3 branches of cilantro;
1 branch of mint;
500 milliliters of drinking water;
1 dessert spoon of rock salt;
2 dessert spoons of coriander seeds;
2 dessert spoons of sugar;
2 bay leaves;
2 carnations;
8 peas of a mixture of peppers;

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

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

Bitter pickled peppers for the winter: a simple recipe

You can preserve whole chili using a simpler recipe.

This will require:

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

You can preserve whole chili with a simple recipe.

The vegetable is washed, dried, pierced through and through near the stalk with a toothpick.
In a separate saucepan, the marinade is prepared: water is mixed with granulated sugar, salt and vinegar.
Chili is laid out in pre-sterilized jars and lightly tamped.
The pods are poured with boiling water, kept in it for 15 minutes, and then the liquid is drained into the sink.
After that, the workpiece is poured with marinade brought to a boil.
The appetizer must be closed immediately.
The jar is turned upside down, wrapped in a warm towel and left for a day.

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

Bitter pepper for the winter: a recipe in Armenian

Another delicious recipe is Armenian chili.

Interestingly, the recipe for this snack has kept a list of essential ingredients for many years:

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

Another delicious recipe - Armenian chili

Hot peppers can be prepared using the following technology:

1. The chili is washed, dried, boiled in boiling water for 3 minutes, folded back in a colander and immediately transferred to ice water, after which the skin is removed from its pulp.
2. Sugar, salt, oil and vinegar are mixed in a separate container with water. The resulting marinade is brought to a boil.
3. Peeled peppers are dipped into the boiling liquid for 2 minutes.
4. The garlic is cut into thin slices and placed on the bottom of the jar.
5. Hot pepper is laid out in containers.
6. Everything is filled with marinade and covered with a lid.
7. Banks are placed in a pot for sterilization and heat-treated for 50 minutes at a temperature of 50-60 degrees.
8. The workpieces are rolled up and removed to a dark place.

In order not to burn the skin of your hands, you should clean the chili with rubber or disposable gloves.

Bitter pepper for the winter in Georgian

Georgian-style bitter pepper, prepared for the winter, will conquer anyone with its attractive aroma and spicy-spicy taste.

Canning will require the following foods:

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

Georgian-style bitter pepper cooked for the winter will conquer anyone with its attractive aroma

Pickling takes place in the following way:

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

Pickled hot peppers without sterilization

You can reduce the pungency, as well as add piquancy to the dish with the help of honey. Chili with honey is a contrasting combination that will be an excellent snack on holidays, as well as on the table during an everyday dinner.

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

3 kilos of hot pepper;
a glass of 9% vinegar;
2 tbsp candied honey

You can reduce the pungency, as well as add spice to the dish with the help of honey.

Conservation takes place in the following way:

1. The vegetables are washed, placed in washed glass containers along with the stalks.
2. Honey dissolves in vinegar.
3. The pods are poured with honey marinade.
4. The container just needs to be closed with a lid and refrigerated.

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

Hot peppers for the winter: a recipe with onions

Especially popular is a simple recipe for making pickled hot peppers with onions under the Ogonyok salad. For him you will need:

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

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

After a day, such a salad can already be eaten. Sprinkle canned vegetables with oil before serving.

The described recipes do not reveal all the methods of preparing bitter peppers for the winter. In addition to pickling, vegetables can be salted, frozen, fermented. It is worth considering that the most delicious recipe for preparing this blank is determined directly by the hostess based on her own taste preferences, as well as the preferences of her family.

Bitter peppers for the winter: recipes for every taste. Pickling, canning without sterilization. Harvesting in Armenian, Georgian.

Bitter peppers for the winter are preferred to be closed, mainly by lovers of hearty and fatty dishes. This appetizer has a unique property to improve the taste of such products, therefore true gourmets and connoisseurs of gourmet cuisine always keep several jars of pepper in the marinade in winter stock.

Bitter peppers for the winter are preferred to be closed, mainly by lovers of hearty and fatty dishes

Pickled pepper differs from the fresh brother in its unusual, improved juicy taste. You can cook such a snack at home in different ways: ferment, pickle, pickle. The blank will differ only in flavor notes and storage method.

In order to marinate sharp pods for winter storage, you will need the following ingredients:

bitter green peppers;
5 garlic cloves;
60 grams of vinegar;
30 grams of salt;
greens, spices to taste.

This appetizer should be closed in glass containers, so you should first prepare them: wash cleanly and scald with boiling water.

The pepper is thoroughly washed, the stalk is cut off and the seeds are removed.
Garlic, herbs and spices, cut into slices, are placed on the bottom of small glass containers. Prepared hot vegetable is laid.
Salt is introduced and the contents of the cans are immediately poured with boiling water, vinegar is added.
Sterilize the snack within a quarter of an hour after the liquid boils, roll it up.

The finished product has a piquant taste and aesthetic appearance. It is also easy to keep it: this blank is not picky and easily retains its taste in any conditions.

Bitter pepper for the winter (video)

Hot peppers for the winter with tomatoes

You can also preserve a spicy pod with the addition of other vegetables. Most housewives prefer this method of harvesting, moreover, it is quite simple and versatile.

Such a treat is prepared from various assorted vegetables, but the combination of pepper and tomatoes is considered one of the most popular options. The preservation of such a blank provides for the preliminary preparation of glass containers and the following ingredients:

500 grams of spicy pods;
4 large ripe tomatoes;
head of garlic;
100 grams of refined oil;
salt to taste.

You can also preserve a spicy pod with the addition of other vegetables.

Small glass containers, in which snacks are planned to be blocked, are pre-washed and sterilized over steam.

The tomatoes are washed, cut into slices, cutting off the stalk area.
The sharp pods are washed, the stalk is cut off, cut into small slices.
Garlic is peeled and crushed through a press.
Pass vegetables through a meat grinder, add garlic.
Oil is introduced into an enameled container, the vegetable mixture is shifted, salt is added and sent to the fire.
After boiling, vegetables are boiled over low heat for half an hour, transferred to prepared containers and sterilized for a quarter of an hour.

The spicy workpiece should be stored in a cool place, so it will overwinter without any problems and retain its taste.

Hot peppers for the winter: a simple recipe

Red chili, prepared for the winter according to a simple recipe, has a unique taste and aroma. It is recommended to preserve such a burning snack in its entirety, while preserving the integrity of the vegetable: the fruit stem is not cut off and the seeds are not removed from them.

The main components of such a snack are:

hot chili;
½ large spoonful of salt;
a large spoonful of sugar;
50 grams of vinegar.

Red chili, prepared for the winter according to a simple recipe, has a unique taste and aroma

Before proceeding with the vegetable salting procedure, prepare sterile glass containers.

The containers are filled to the top with pre-washed pods, the vegetables are poured with boiling water and left for a quarter of an hour.
Pour boiling water into an enamel container, add salt and sugar, after boiling, add vinegar.
Pour the boiling marinade over the pods, roll them up.

The marinade itself does not go into food because of its spiciness, but pepper is ideal for lovers of dishes with a "twinkle".

How to preserve hot peppers for the winter without sterilization

You can marinate the hot pods, keeping them as reminiscent of fresh peppers as possible, according to a special recipe, the secret of which has been kept by the inhabitants of Crimea for many years. It is not difficult to prepare this appetizer, it should be stored in a cold place, it is well preserved even without preliminary sterilization.

To preserve spicy pods, you should stock up on the ingredients in advance:

a couple of kilograms of hot pepper;
3 large spoons of salt;
vinegar.

You can marinate hot pods, keeping them as reminiscent of fresh peppers in taste as possible, according to a special recipe

Cooking sequence:

The pods are washed, the stalk area is cut off, the seeds are cleaned, and crushed into medium-sized pieces.
Grind the processed pepper in a meat grinder.
Mix the salt and pepper thoroughly.
Prepared sterile containers are filled with the prepared mixture, filled to the neck with wine vinegar.
Close with hot nylon lids and store in the refrigerator.

This spicy dish is added to pilaf, soups, meat dishes. Marinating a hot ingredient is done quickly and this hot appetizer is stored without problems for a long time in the refrigerator.

Cooking hot pepper in Georgian for the winter

A sharp flame is considered one of the main ingredients of the national Georgian cuisine. Preservation of a hot vegetable in Georgian begins with the preparation of the following recipe components:

2 ½ kilograms of hot peppers;
150 grams of garlic;
a glass of refined oil;
500 grams of white wine vinegar;
50 grams of fresh parsley;
sugar (replacement with honey is possible) - 3 large spoons;
100 grams of celery root;
spices, salt to taste.

A spicy light is considered one of the main ingredients of the national Georgian cuisine.

The preparation of a spicy dish begins with the preparation of the main ingredient: it is washed well and cut on one side.

Vinegar, sugar and salt are mixed with oil in an enamel container and brought to a boil.
Put half of the peppers in a boiling marinade, cook for 7 minutes, then boil the other half of the ingredient.
Chop celery, garlic and parsley, add to the peppers and pour them with cooled marinade. They are kept in the refrigerator for a day.
The marinade is drained, the vegetable is transferred to sterile containers. Let the marinade boil again and pour the peppers over it. After that, the dish should be rolled up.

After the Georgian pods have cooled, they are sent for storage in a pantry or cellar.

Harvesting bitter pepper in Armenian

Armenian cuisine, for its part, also offers the option of making a spicy snack, only their recipes suggest fermenting peppers. For such a dish, the hot ingredient is chosen greenish, long and thin.

For this salting option, a set of ingredients is prepared:

6 kilograms of hot pepper;
2 large heads of garlic;
a bunch of dill;
2 cups salt.

Before you start cooking pepper in Armenian, the main ingredient should be slightly dried: it is laid out in one layer and left for a couple of days at room temperature.

Each pod is pricked with a fork in several places after rinsing.
Chop greens and peeled garlic with a knife, mix with prepared pods.
10 liters of liquid at room temperature are mixed with salt until it is completely dissolved and pepper is poured over it.
The main ingredient is fermented for several days until yellowing.
The brine is drained, the soaked pepper is placed tightly in sterile glass containers, sent for sterilization for a quarter of an hour, after which it can be closed for the winter.

Hot peppers for the winter (video)

Marinated not so often. Meanwhile, excellent blanks are obtained from it. From our article you will learn how to pickle it, get acquainted with the recipes, learn how to salt a vegetable for the winter. We attach a photo to recipes for hot peppers.

Pickled hot peppers are not only a savory snack, they are also very useful:

rich in beta-carotene, necessary for good vision;
strengthens the immune system;
improves blood circulation;
increases stress resistance;
contains carbohydrates, proteins and fats.

Hot pepper varieties

Those who regularly harvest for the winter and consume this product are in a consistently good mood, the source of which is endorphins. Hot pepper, even in the form of a blank, stimulates the production of this "hormone of happiness". They say that if your head hurts badly, it is enough to eat a piece of "fiery" vegetable and the pain will go away. So it is worth including this product in the list of winter preparations.

The appetizer turns out to be delicious, and if you put pods of different colors in a jar, then it is also beautiful.
But, like any product, bitter-tasting paprika should be consumed in moderation. Someone may have an individual intolerance to the product, which can provoke the occurrence of some kind of disease.

Advice. Put on rubber gloves before marinating hot paprika, otherwise you will experience all the delights of its burning temper on your skin.

How to pickle hot peppers

There are many recipes for winter preparations from capsicum. At the same time, spicy lovers put whole pods in jars, and those who prefer a moderate taste, first remove the seeds and membranes, thereby reducing the pungency. Let's look at a few recipes.

Bitter pods in oil marinade

The advantage of this recipe is that there is no vinegar here, and besides, the workpiece does not need to be sterilized:

peppers are washed, dried;
placed in jars, sprinkling the layers with dry spices and chopped garlic;

take olive or unrefined sunflower oil, bring to a boil;
pour hot oil into jars, cork;
sent to the basement.

Attention: do not pour out the oil when you open a can with a snack in winter - this is a great salad dressing.

Fire appetizer "Gorgon"

To prepare this burning workpiece, you must:

take 1 kg of pods, wash;
cut off the tails;
cut a shallow blunt side;
put vegetables in clean jars;
pour boiling water for 10 minutes;
replace boiling water with marinade;
roll up cans without sterilization.

Marinade is prepared from 1.5 liters of water, salt and sugar (1.5 tbsp each), 3 tbsp. spoons of 9% vinegar. The first 3 ingredients are boiled, then vinegar is added.

Armenian-style hot paprika appetizer "Tsitsak"

By following this recipe, you will end up with a very spicy dish. Not any pepper is suitable for salting, but only thin and long, salad-colored. The pepper is not washed, but immediately laid out on the table so that it slightly snuggles, then:

They wash. They pierce with a thick needle or fork through 2-3 times.
Dill umbrellas and garlic are placed at the bottom of the container.
Take a glass of coarse salt, dissolve in 5 liters of water.
Pour vegetables. Press down with oppression and leave in the room until the pods turn yellow.
Strain the brine.
The pepper is placed in clean jars without brine, sterilized for 10 minutes, and covered. You can make a new brine, boil and pour over the pods.

Peppers need to be washed well and dried before harvesting.

Another option:

pour cold marinade into jars;
close the salted pepper with nylon caps;
lowered into a cold basement.

Pickled Georgian bitter pods

This appetizer is quite spicy:

Peppers with a stalk are pricked and left on the table for a day.
Pour boiling water over for 15 minutes, then drain.
Peel the garlic (6 heads), grind it in a meat grinder along with cilantro, dill, parsley.
Salt (glass), apple cider vinegar (2 cups), sugar (0.5 cups), vegetable oil (4 cups) are added. This amount is based on 5 kg of pods.
The marinade is boiled, the raw material is poured into it, mixed, and left for 2 hours.
Placed in jars, sterilized.

Attention: the time for sterilization of 0.5-liter cans is 10 minutes, and for liter cans is 20.

Bitter pepper in honey marinade and tomato sauce

To prepare pepper according to this recipe, you need to have a cold storage place. it is not sealed hermetically. Banks are closed with plastic lids. Marinade recipe:

honey - 2 large spoons;
vinegar 9% - 1 tbsp.

Hot peppers can be pickled or salted

Pods of different colors, without separating the tails, are washed, dried, packaged in jars, poured with marinade.

For the second recipe, you need smaller pods. They are washed, tails removed, fried. Juice is prepared from tomatoes, salt and sugar are added to it. The peppers laid out in a container are poured, sterilized for 15 minutes.

As you can see, many preparations for the winter can be made from bitter pods. They will diversify your menu wonderfully.

Hot salted peppers: video

Spicy pepper is a very healthy plant with a low calorie content, which is highly valued by people who monitor their health and weight with special diets. This plant is extremely useful and many notice its properties to cleanse the body of toxins, and the digestive system from stagnant food. Pepper fruits, even when cooked, are equally rich in nutritional minerals. In addition to the properties useful for the figure, this plant has a unique taste that attracts even the most avid gourmets.

Also on our site you can learn recipes so that your whole family will like them.

Peppers can be pickled, as well as with other vegetables, fruits and berries, or separately, as a light and dietary snack. Even so, the preparation will turn out to be very fragrant and will not leave indifferent anyone who tries it. By pickling this plant, you will not only pamper your taste buds with exquisite taste, but you will enrich your body with many nutritious minerals that will influence the body internally and externally.

After reviewing the recipes on our website, you can also cook other delicious preparations, such as and.

Ingredients:

four hundred and seventy grams of piquant pepper;
two grams of cloves;
half a chilli pod;
four grams of allspice;
five hundred thirty milliliters of filtered water;
six sheets of black currant;
seven bay leaves;
ninety milliliters of vegetable oil;
sixty-four grams of sugar;
seventeen grams of citric acid;
seven grams of salt.

How to properly pickle spicy hot peppers:

Rinse and sterilize any jars, lids, and food that might come in handy for pickling. Peel the spicy and chili peppers from the seeds and tails, cut the spicy peppers into six centimeters long, and chop the chili finely. Next, fold into a deep bowl along with the bay leaf and cover with hot water for six minutes. Then fold into jars by stacking the spicy peppers vertically.
Pour water and oil into a large bowl, add finely chopped chili and add the rest of the ingredients, mix and simmer over a fire for about twelve minutes. Pour the resulting marinade into the snack on the banks.
Place a large bowl of water on the fire, placing a colorless cloth initially on the bottom. Place swirls carefully and hold over minimum fire for nineteen minutes. Remove sterile blanks from water and close tightly with clamp lids.
Dry and place upside down under a warm cloth that traps heat. After seventeen hours, remove the curls in your storage area.

Armenian style pickled spicy peppers for the winter

Most people love peppers, but they only sell and grow in summer, so pickling is a great way to enjoy it even in winter. Prepare it according to this recipe and you will have a very tasty, spicy snack.

For thrifty housewives, we have also prepared which will not only decorate your dining table, but also become a wonderful and tasty addition to your dinner.

Ingredients for half a liter of salting:

three hundred and ninety grams of pepper;
one hundred and forty milliliters of filtered water;
four grams of salt;
twenty eight grams of cilantro;
one bunch of parsley;
fifty-seven grams of garlic;
forty-five milliliters of vegetable oil;
four grams of cinnamon;
fifty three milliliters of 9% acetic acid;
seven grams of coriander;
eighty-five grams of sugar;
five inflorescences of a carnation;
seven peas of allspice.

How to pickle spicy peppers:

Chop the pepper (clean, peeled from the tail and seeds) into slices a couple of centimeters thick. Cut the cilantro into two centimeter squares, and chop the garlic and herbs very finely. Pack these and the remaining products from the recipe one by one in sterile jars, shake.
As in the recipe described above, sterilize the curls, just be careful, otherwise the food will be fried in oil and curl tightly.
Wrap the upside-down curls in thick towels and cool for nineteen hours, then place where you usually fold winter curls.

Salted pepper with apples

Sweet and sour apples go extremely well with juicy peppers. Such marinating makes a wonderful appetizer, moderately sweet and watery.

Products:

one hundred twenty milliliters of filtered water;
four hundred twenty grams of pepper;
eight hundred and ninety grams of apples;
seventeen grams of salt;
one hundred thirty-five milliliters of grape vinegar;
thirty grams of sugar;
twelve grams of ground cinnamon;
two grams of cloves.

Pickled Spicy Pepper Recipe:

Chop, prematurely washed and peeled from unnecessary parts, the fruits of the pepper into slices of six centimeters in size or leave whole. Core clean apples and cut into eight pieces. Pack these ingredients one at a time in sterile jars.
Pour disinfected water into a deep bowl, pour in grape vinegar, salt and add the remaining products in the recipe, and then boil for sixteen minutes over medium heat. Pour the hot mixture into the jars with the other ingredients.
Disinfect the salting using the method described in the first recipe and close the lids. Place them to cool under a heavy cloth for fifteen hours, then fold them in a cool, dry place.

Spicy pickled pepper for the winter with garlic

This salting can be used as an addition to marinating meat.

Products:

four hundred and sixty grams of pepper;
five sheets of black currant;
eight grams of tarragon;
two hundred and fifteen milliliters of clean water;
twenty three grams of salt;
one bunch of dill;
five bay leaves;
thirty-five milliliters of vegetable oil;
two small heads of garlic;
thirty-five milliliters of grape vinegar;
two inflorescences of a carnation;
four grams of rosemary.

How to pickle spicy peppers for the winter:

Wash all the products from the list above, and disinfect the containers in a way that is comfortable for you. Chop the peppers into four by four centimeters, and chop the peeled garlic and clean greens into small pieces. Put all this in a deep container.
Place the pots and pans on low heat, add the rest of the recipe and simmer for sixteen minutes, stirring thoroughly. Pack into jars, disinfect and close with lids.
Wrap the prepared jars with twists in towels, and after eleven hours put them in the cellar or refrigerator.

Marinating spicy peppers for the winter with oranges

Spicy pepper itself is very beneficial for the human body. But by adding any citrus fruit to such a preparation, for example, an orange, you will provide yourself with all the necessary nutrients that are needed for the normal functioning of all systems. Plus, citrus fruits contain a large amount of vitamin C, which helps the human body to protect itself from viral and colds.

Products:

five hundred and eighty grams of pepper;
thirty-eight grams of sugar;
three hundred and ninety grams of orange;
one sheet of horseradish;
twelve grams of dill.

Brine products:

twenty six grams of salt;
three bay leaves;
four hundred and twenty milliliters of filtered water;
thirty-nine milliliters of 9% acetic acid.

Spicy pickled pepper cooking recipe:

Rinse the desired food and disinfect containers and containers. Peel off seeds and tails, get rid of any problem spots on the pepper and cut into 3 cm slices. Cut the orange into rings without peeling the rind, but wash it thoroughly. Pack these and other products in jars one by one.
Put the ingredients for the marinade in any deep container and boil for fourteen minutes. Pour the contents of this dish into containers with blanks. Disinfect the curls using the example of the first recipe and tighten the lids carefully.
Place the blanks under a warm cloth for fourteen hours, then put them away in a cool and dry place.

Pickled peppers stuffed with grapes

Pickled fruits of this plant cooked with grapes are quite an unusual dish, but this does not mean that it is not tasty or healthy. Such a preparation can not only season the first and second courses, but also be used as a dessert.

Products:

six pieces of pepper;
forty three grams of grapes;
thirty milliliters of honey;
sixty three milliliters of 6% grape vinegar;
seven grams of salt;
thirteen grams of ground cinnamon;
four inflorescences of a carnation;
four hundred and forty milliliters of filtered water.

How to pickle spicy peppers for the winter:

Wash all products in this recipe, and disinfect the jars and other utensils using the method that works best for you. Peel the grapes from leaves, stalks, and cover with hot water for eight minutes. Remove the seeds from the pepper without cutting, but only by cutting off a part along with the substrate. Place the grapes in the peppers and stack upright in the jars.
Place remaining food in a large bowl and keep on very low heat, then pour into twists. Sterilize and seal them.
Fold the resulting pickles in a well-heat-retaining blanket, and after eighteen hours, put them on the shelves in the refrigerator or cellar.

Canned spicy pepper, even after processing at high temperatures, retains a large amount of its nutrients that help the systems of the human body to function properly, for example, the fiber contained in this plant helps to accelerate metabolism, eliminate toxins and cleanse the digestive system of food residues, which has a great effect in figure and appearance.

In addition, pepper strengthens the cardiovascular system, has a beneficial effect on the female and male reproductive system and supplies the body with a huge amount of vitamins necessary for its normal functioning. Marinate this plant and then you will always have access to these beneficial properties.

For lovers of winter preparations, there is also a recipe in our collection of recipes, which can serve as a separate dish or be used for making salads.