Canned hot pepper. Fiery snack "Gorgon"

Mostly lovers of hearty and fatty foods. This snack is different unique property improve taste qualities such products, because true gourmets and connoisseurs gourmet cuisine Be sure to keep a few jars of marinated pepper in your winter supply.

Mostly lovers of hearty and fatty dishes prefer to cover hot peppers for the winter.

Pickled peppers differ from their fresh counterparts in their unusual, improved, juicy taste. You can prepare such a snack at home in different ways: ferment, pickle, marinate. The preparation will differ only in taste notes and storage method.

To marinate for winter storage spicy pods, ingredients needed:

bitter Bell pepper Green colour;
5 garlic cloves;
60 grams of vinegar;
30 grams of salt;
herbs, spices to taste.

This appetizer should be sealed in glass containers, so you should prepare them first: wash them clean 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 at the bottom of small glass containers. Place the prepared hot vegetable.
Add salt and immediately pour boiling water over the contents of the jars, add vinegar.
Sterilize the snack within a quarter of an hour after the liquid boils, and roll it up.

The finished product is different spicy taste and aesthetic appearance. Preserving it is also easy: this preparation is not picky and easily retains its taste in any conditions.

Hot pepper for the winter (video)

Hot peppers for the winter with tomatoes

Preserve spicy pod You can also add other vegetables. Most housewives prefer this method of preparation; moreover, it is quite simple and universal.

Such a treat is prepared from various assorted vegetables, but one of the most popular options is the combination of peppers and tomatoes. Preservation of such a preparation involves preliminary preparation 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 the spicy pod with the addition of other vegetables.

Small glass containers in which the snack is planned to be sealed are pre-washed and sterilized over steam.

The tomatoes are washed and cut into slices, cutting off the stalk area.
The sharp pods are washed, the stalk is cut off, and cut into small slices.
The garlic is peeled and crushed through a press.
Pass the vegetables through a meat grinder and add garlic.
Add oil to an enamel container and transfer vegetable mixture, add salt and send to the fire.
After boiling, cook the vegetables over low heat for half an hour, transfer them to prepared containers and sterilize for a quarter of an hour.

Sharp workpieces should be stored in cool place, so it will overwinter without problems and retain its taste.

Hot pepper for the winter: a simple recipe

Red chili, prepared for the winter according to a simple recipe, has a unique taste and aroma. Preserve this fiery snack It is recommended as a whole, preserving the integrity of the vegetable: the stalk is not cut off and the seeds are not removed from them.

The main components of such a snack are:

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

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

Before starting the procedure of pickling vegetables, prepare sterile glass containers.

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

The marinade itself is not suitable for food due to its spiciness, but pepper is ideal for lovers of dishes with “sparkle.”

How to preserve hot peppers for the winter without sterilization

Marinate the hot pods, keeping them as flavorful as possible fresh peppers, you can by special recipe, the secret of which has been kept by the residents of Crimea for many years. This appetizer is easy to prepare; it should be stored in a cool place; it will keep well even without prior sterilization.

To preserve spicy pods, you should stock up on the following 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 in taste as fresh peppers, using a special recipe

Cooking sequence:

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

This spicy dish is added to pilaf, soups, and meat dishes. Pickling spicy ingredient This savory snack is quick to make and can be stored without any problems. long time in a refrigerator.

Cooking Georgian hot pepper for the winter

Spicy flame is considered one of the main ingredients of national Georgian cuisine. Preservation of hot vegetables in Georgian style begins with the preparation of the following recipe components:

2 ½ kilograms of hot pepper;
150 grams of garlic;
a glass of refined oil;
500 grams of white wine vinegar;
50 grams of fresh parsley;
sugar (can be replaced with honey) – 3 large spoons;
100 grams of celery root;
spices, salt to taste.

Spicy flame is considered one of the main ingredients of 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.
Half the peppers are placed in a boiling marinade, boiled for 7 minutes, after which the second half of the ingredient is boiled.
Chop celery, garlic and parsley, add to the peppers and pour the cooled marinade over them. Keep in the refrigerator for a day.
The marinade is drained and the vegetables are transferred to sterile containers. Allow the marinade to boil again and pour it over the peppers. After this, the dish should be rolled up.

After the Georgian pods have cooled, they are stored in a pantry or cellar.

Preparing hot pepper in Armenian style

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

For this pickling 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 preparing Armenian pepper, the main ingredient should be dried a little: 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 washing.
The greens and peeled garlic are chopped with a knife and mixed with the prepared pods.
Mix 10 liters of liquid at room temperature with salt until it is completely dissolved and pour it over the pepper.
Ferment the main ingredient for several days until it turns yellow.
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)

For the marinade:

sugar, vinegar 9%, water, vegetable oil - 1 glass each;
salt – 1 tbsp;
ground black pepper (optional) – 1 tsp.

Cooking process:

Prepare lids and jars in advance: wash with soda until shiny and sterilize.

Wash the hot peppers in running water, let them drain and dry. Prick each peppercorn in several places with a fork or toothpick. This way the Chile will be better saturated with the marinade, and there will be no excess air left in the jars.

The garlic must be peeled (or some added unpeeled), rinsed and the cloves left whole.

To prepare the marinade, dissolve salt in water, add oil, vinegar, sugar, ground pepper and bring to a boil. Garlic and hot peppers Cook in marinade for 5 minutes after boiling in batches.

Spread the pepper and garlic cloves in jars, fill with marinade, roll up.

Turn the jars over, wait until they cool down and put them in the cold, preferably in the basement. If you leave the peppers in a warm place, there is a risk that the jars will “explode”. Therefore, it is better to find a cool place for them.

Many housewives add pickled hot peppers when preparing their favorite dishes to give them pleasant piquancy. Adding a small amount of pepper will enhance the taste. meat dishes And vegetable stew. In addition, it will also be a good addition to barbecue. The crushed pepper product can be added to sauces and soups.

Concerning additional ingredients for marinating, then at your discretion you can add: Bay leaf, celery or coriander seeds.

By the way, hot chili is one of the TOP most effective aphrodisiacs. If your loved one is not indifferent to spicy dishes, then invite him to try your delicious pickled peppers at dinner!

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

The widespread belief that everything spicy, including hot peppers, is harmful to health is a misconception: if you eat this vegetable in moderation, it will only have a beneficial effect on your health. It is believed that regular moderate consumption of hot pepper helps to get rid of insomnia, improve the condition of some complications of diabetes, liver diseases, this vegetable normalizes the functioning of blood vessels and the activity of the nervous tissue of the brain, treats epilepsy, bronchial asthma, allergies, benign tumors, and atherosclerosis.

Interestingly, the common name for hot pepper is chili, which is just a colloquial form. The word "chili" is translated as "red", but such a pepper can be not only red - it is known that the color can be from black-olive to yellow shades. Hot pepper is often also called cayenne pepper. Of course, everyone who loves this vegetable thinks in the summer during its harvest about how it can be prepared for the winter.

Recipes and methods for preparing hot peppers for the winter

Canned chili peppers in honey marinade e

You will need:

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

Preparation:

Jars and lids are needed.
First, we prepare the peppers for canning: the pods need to be washed, but the tails do not need to be cut off - they are convenient to hold on to when you bite into them. Place the peppers in boiling water for a couple of minutes, remove them and prick them in several places (with a fork or toothpick). Then fill the sterilized jars with peppers, chopped herbs and spices. You can also add horseradish root or leaves, cherry or currant leaves to the general composition - as when canning cucumbers and tomatoes. 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, and this reduces the shelf life of the canned food.

Next, you need to boil water and prepare a marinade of salt, honey and sugar (dip honey, salt and sugar into water and cook over low heat until completely dissolved). Pour the boiling marinade over the hot peppers and cover with a clean lid. They should stand until the jar can be picked up with bare hands without getting burned. Pour the brine back into the pan and bring to a boil. Pour over the peppers a second time. Let them sit for about 5 minutes. Drain and boil the brine again. Pour the boiling brine marinade over the peppers for the third time. Add vinegar to the jar. Cover with boiled lids. I use screw caps - it's very convenient. Closed jars turn upside down and let cool. Cooled jars of hot peppers can be stored at room temperature, but open jars need to be moved to the refrigerator for storage.

Hot pepper "pickled"

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

Wash the peppers and place them in jars, alternating with mint.

Pour boiling water over and let stand for 10 minutes.

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

Pour vinegar into the brine and pour into jars.

Add cloves, roll up and turn over.

Canned hot peppers for the winter.

According to this recipe canned hot pepper it turns out sour.

Filling a 700 gram jar:

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

How to pickle hot peppers for the winter:

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

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

Preparing the filling:

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

Pour boiling filling into the jars with pepper, roll the lids on the jars.

Recipe for pickling whole hot peppers

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

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

Recipe for pickling hot peppers

You will need: 1 kg of hot pepper, 40 g of dill, 30 g of garlic and celery, brine - 1 liter of water, 80 ml of vinegar 6%, 60 g of salt.

How to pickle hot peppers. Bake the peppers in the oven until soft, let cool, place tightly in sterilized jars, top with garlic and herbs. Bring the water to a boil, adding salt, pour in the vinegar, let the brine cool, pour it into the jars, place the weight and leave the jars with pepper for 3 weeks (room temperature), then store in the cold.

If you want to prepare hot pepper not entirely, pay attention to the following recipe.

Twisted hot pepper recipe

You will need: 1 kg of hot pepper, ½ cup of apple/wine vinegar 5-6%, 1 tbsp. salt.

How to prepare hot peppers for the winter. Ripe hot pepper of any color, you can have several colors at once, rinse, cut off the stalks, pass together with the seeds through a meat grinder (large grill), mix with vinegar and salt, put in sterilized jars, seal with sterile lids, store in a cool, dry and dark place .

This preparation is suitable for fried poultry and meat, fish, soups and broths, and can also serve as a excellent basis for adjika.

Many housewives may find the following recipe even more interesting.

Recipe for hot peppers in tomato

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

How to prepare hot peppers in tomatoes. Wash the peppers and remove the stems vegetable oil fry a little. Boil the juice squeezed from the tomatoes by half, strain and add sugar and salt to taste. Arrange the peppers among the jars, pouring tomato juice over each row. Seal the jars and sterilize for 20 minutes.

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

Recipe for preparing hot peppers without salt

You will need: hot pepper, natural Apple vinegar, if desired - fragrant herbs(marjoram, oregano, basil, rosemary, etc.), honey - about 1 tbsp per 0.5 liter jar.

How to prepare hot peppers without salt. Wash the peppers, place them tightly in sterilized jars, fill them to the very top with vinegar so that it completely covers the peppers. This pepper will be ready in a month (if stored in a dark place), or faster if you cut the pepper on one side or prick it with a toothpick.

The vinegar remaining after this preparation can be used as a dressing for various salads.

Recipe for making hot peppers without vinegar

You will need: hot peppers, cold-pressed olive oil, dried if desired spices, chopped garlic.

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

The oil from this preparation can be used for salads.

The following recipe combines both previous preparation options.

Recipe for preparing hot peppers in oil-vinegar marinade

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

How to prepare hot peppers. Wash and dry, place the pepper tightly in jars, top with chopped garlic and herbs, add bay and peppercorns, and top with horseradish root cut into strips if desired. For the marinade, combine apple cider vinegar and oil, add honey, stir, pour over the peppers, close the jars and keep warm. The pepper will be ready for use in 2-3 weeks; to reduce the time, the pepper should be cut on one side or pricked with a toothpick.

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

Marinated hot pepper V honey marinade

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

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

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

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

We have reviewed various options hot pepper preparations for the winter, among which every cook can find an option to suit his taste. Good luck with your preparations and the most pleasantly spicy snacks!

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

The benefits of hot pepper for human health

Yes, bitter pepper did not grow on the territory of the Slavs since ancient times, but it quickly became a taste. Over time, not only has it become well rooted in culinary recipes, but also everywhere in the house on the windowsills. Well, where else is it easier than ever to grow peppers? It's convenient. Always at hand. Always fresh.

It’s nice on cold winter days, when there’s bad weather outside, to look at a small plant. Bright red fruits in a small pot on the windowsill of your home kitchen are definitely pleasing to the eye. Of course, with all the advantages of such a convenient and, at the same time, original look amateur farming, there are nuances. Housewives with small children should not grow such a plant. Kids never sit still, they are very active and inquisitive. First, they will touch the bright fruit, and then put their fingers into the eyes. As a result, a sea of tears and a lot of efforts by parents to alleviate the child’s condition.

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

Initially, bitter pepper was perceived as medicinal plant. And only then did people try its unusual, fiery taste in cooking.

The fruits of the nightshade vegetable are a rich storehouse of vitamins and microelements. To be precise, hot pepper contains vitamins A, E, PP, B1, B2, B3, B6, as well as magnesium, phosphorus, potassium, calcium, iron, chlorine, sulfur, sodium, aluminum, iodine, zinc, phosphorus, and capsaicin. It is the concentration of capsaicin that determines whether the pepper will be simply spicy or scorching hot.

Important medicinal properties:

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

The fruit is extremely useful for people suffering bronchial asthma, allergies, learning about their benign tumors.

Warning

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

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

Why are hot peppers pickled?

The whole point of pickled hot peppers is that they will be stored in a usable form for as long as needed! It will not dry out, will not weather, or deteriorate. It will not be able to be attacked by domestic rodents and other pests. At any moment you’ll have a delicious spice on hand for a special holiday dish. It's tasty and convenient.

Well, even more so, where to put two kilograms of beautiful hot peppercorns grown with your own hands at your favorite dacha? Of course, preserve it so that you can enjoy your reserves in winter. It is in the marinade that the spiciness will sound most interesting and will become a sparkle for the soul, giving vivid memories of the sultry summer.

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

Hot pepper in marinade: subtleties of preparation

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

It is important to choose good peppercorns for harvesting, without the slightest spots or dried ends. If you decide to marinate because the product is drying out, cut off the dry part.

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

Don't roll up big jars. It is worth making a choice in favor of a larger quantity, but a smaller size. Then open product won't get boring. It's much easier to eat one jar and then open another when you want.

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

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

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

For the marinade, it is better to use wine vinegar, since ordinary table vinegar significantly dampens the aroma and taste of the pepper itself.

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

Pickled peppers for the winter: “Classic”

Ingredients:

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

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

Cooking method:

Place garlic, bay leaf and allspice peas on the bottom of prepared scalded jars.
Add pepper.
Filling jars with a bookmark hot water.
Add salt, pour vinegar, cover with lids and set to sterilize for 10-13 minutes.
We roll up the jars and leave them upside down to cool. You can wrap it up.
Store the finished product in a pantry or cellar.

Pickled pepper “Always Ready”: without sterilization.

Ingredients:

Hot pepper - required quantity half a liter jar (depending on size).
Garlic – 4-5 cloves.
Salt – 3 tbsp. spoons.
Sugar – 6-8 tbsp. spoons.
Table vinegar – 200 ml.
Bay leaf – 2 pcs.
Cloves – 1 pc.
Dried dill – 1 tsp.

Cooking method:

Place the peppers in jars.

Pour boiling water over it, keep it in the jars for 15 minutes, drain.

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

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

All is ready. Can be sealed with lids.

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

A delicious dinner recipe with pickled peppers.

Ingredients:

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

Cooking method:

Boil the pasta until tender, but do not overcook.
Bring broccoli to a boil and turn off.
In a frying pan with warm olive oil add pickled hot peppers, cut into small thin rings.
Add the smoked meat to the peppers, allowing enough time for the aroma to spread throughout the kitchen.
Now you can add pieces of boiled broccoli to the frying pan. Mix well.
Add pasta, thoroughly mixing with other ingredients.
This dinner is prepared in 15-20 minutes. Possesses great taste, aroma and satiety.

This is interesting

Of course, hot pepper is a favorite culinary attribute, but recently it is often used in medicines, ointments and plasters. Cosmetologists became interested in it and created whole line cosmetics for face, body and hair.

More than any other people, Mexicans love and eat hot peppers. Mexico is the leader in eating hot peppers. In almost all national dishes This cuisine has a favorite spice. Since Mexicans have long been accustomed to eating spicy food, the restriction on the use of pepper does not apply to them. By the way, they are deeply convinced that this particular agricultural crop helps to enlighten the mind.

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

Pickled hot peppers for the winter are an optional appetizer, included in the traditional list of housewives’ preparations. But I bet that if you taste the spicy, crispy, hot pod at least once, you will definitely appreciate it and contribute it. They say that every woman has a zest, then, by analogy, men have pepper. And mine, spicy and fiery and stunning, comes in jars.

The curious will be interested to know that in cold weather flavorful snack not only diversifies the menu, but also treats. Because the vegetable is wonderful and healthy in all respects, it contains substances that can protect you from colds.

Pickled hot peppers for the winter - cooking secrets

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

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

Hot peppers, marinated whole without sterilization

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

Take:

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

Marinate:

Wash the pods, dry and cut off dry ends. Please note: pruning should be done carefully so as not to damage the integrity of the pod. Don’t touch the tail - you’ll hold the treat by it.
Place the spices on the bottom of the jar and fill it with pepper pods to the top.
Boil water, pour into the jars and leave to steep for half an hour.
After this time, pour this water into a saucepan, boil with salt and sugar, and return it back to the jar.
Repeat this manipulation again, pour vinegar on the last one.
Roll the workpiece under an iron or nylon lid. Lately, I have adopted the habit of sealing preserves in jars with screw-on lids. They cost excellent, just a tip: pour the marinade to the top so that it overflows, and twist.

Pickled hot peppers in Georgian style

Who knows, the Georgians understand savory snacks, they know a lot and know how to cook - it’s not a sin to learn. Pickled hot pepper this recipe can become the “highlight” of any feast.

Take:

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

Marinate:

Prepare the pods for pickling - cut at the base so that the marinade quickly soaks the pepper.
Pour water, oil, vinegar into the pan, add sugar, bay leaves, salt and let it boil.
Cook the pods in small portions for 6-8 minutes, not allowing them to float and turning them to ensure even cooking. Remove and place in a separate bowl.
Cool the marinade, add chopped herbs - celery and parsley, chopped garlic, and bring to a boil again.
Pour the marinade over the hot peppers and press down with pressure.
Leave the workpiece in the refrigerator for a day, then transfer it to jars and store.

Armenian hot pepper - quick recipe

There are not enough spicy impressions in life - prepare a fiery marinated appetizer in Armenian style for the winter. In the Caucasus, pepper is treated with adoration; not a single more or less serious meal is complete without it. Grown in large quantities, fermented, pickled. They are affectionately called “tsitsak” and are picked at an early stage, when the pods are light green and not too hot. Just right for meat and borscht!

You will need:

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

Step-by-step preparation:

Wash the pods and cut a cross at the base, place them in a wide container.
Chop the parsley, grind the garlic into a paste, add salt to the mixture, stir well and place the peppers there. Marinate for a day, covered.
Combine vinegar and oil and fry the peppers in the mixture in small portions.
Place the fried pods in liter jars and sterilize after boiling for 20 minutes.
Move the cooled workpiece into the cold. After a day, try it and admire it. It burns and makes you go crazy, but it’s impossible to tear yourself away.

Hot peppers marinated with honey for the winter

Incredible delicious preparation It will work if you supplement the marinade with two components that, at first glance, do not combine well with each other.

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

Preparation:

Fill a jar with clean pods (cut a little at the tail), placing them tightly, and fill with marinade.
Prepare the marinade: add to vinegar required amount salt, add honey and stir well.
The workpiece can be closed simply nylon cover and store in the refrigerator.

Recipe for hot pepper in tomato

I call the preparation a tomato bomb, although the juice slightly softens the spiciness of the pickled peppers.

You will need:

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

Marinate hot peppers in tomato:

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

Hot pepper marinated in Korean style

Korean cuisine cannot leave anyone indifferent. Keep the recipe, the only drawback of which is that you won’t be able to prepare hot peppers for the winter - this quick recipe, suggesting the same rapid use.

You will need:

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

Marinate in Korean:

Place the pods in a jar and fill with marinade.

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

Video recipe for pickled red capsicums

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