Pickled hot pepper recipe in vinegar. Pickled hot peppers - a recipe for making capsicums for the winter

Preparing pickled hot peppers for the winter is a fairly simple process, the result of which will provide a tasty snack for a long time.

Typically, peppers are pickled whole without damaging the integrity of the pod.

Simple recipe

The simplest recipe for this preparation will not take much time and will not require any complex manipulations.

And the marinated one is being prepared hot pepper from:

• Capsicum hot pepper;
• Vinegar;
• Water;
• Spices.

So, at the very beginning you need to prepare the pepper pods - wash them and trim off the dry ends, if any. It is important, again, not to damage their integrity.

After this, peppers, scalded with boiling water, and additives (peppercorns, horseradish or currant leaves, cherry leaves, cinnamon, cloves, honey, etc.) are placed in jars.

The marinade is prepared at the rate of: 1 liter of water - 2 tbsp. l. sugar and 4 tsp. salt, as well as one teaspoon of vinegar (9%). The water is brought to a boil, sugar and salt are added, after which the jars with vegetables and additives are filled up to the hangers and covered with clean lids.

Fill the vegetables in the second circle, leave the jars for 5 minutes, then repeat the operation again.

When the hot peppers are poured with brine for the last time, vinegar is poured in, after which the lids are sealed and left to cool upside down.

Recipes for pickling hot peppers for the winter

There are many recipes for this preparation. Every year you can prepare new options, but still not pay attention to everything. Spicy dishes home canning diversify home cooking, allowing you to shine at home parties culinary delight among ordinary and familiar dishes.

And also banks with colorful peppers They look very decorative on supply shelves. We will present you with some particularly interesting recipes.

Methods for preparing hot pickled peppers for the winter have two main directions: pickling with hot brine and cold. Both methods are good for preserving the product, but the resulting dishes are completely different in taste.

They are undoubtedly similar, but you can appreciate all the nuances by trying to cook pickled hot peppers for the winter and taste them yourself.

You can also divide the types of pickling recipes into those that use vinegar and those that do not. So, this preservative is replaced with citric acid or products that have strong natural acidity.

These include tomatoes, lemon juice, red currants, grape leaves. In addition to them, you can add horseradish or cherry leaves - they help preserve the color of the vegetables.

Hot pepper in sweet marinade

To prepare you will need:

• Capsicum - 3 kg;
• Candied honey;
• Vinegar 9%.

Vegetables are washed in water and then placed whole in jars. Next, prepare the marinade at the rate of: 1 tbsp. vinegar is 2 tbsp. l. honey The amount of vinegar-honey filling depends on taste preferences and the degree of filling of the jars. Such spicy-sweet snack goes well with many main dishes.

This kind of preparation can be stored without an airtight lid, since vinegar and honey in combination do an excellent job of protecting against germs and mold.

It is best to store marinated hot peppers for the winter in the refrigerator or in the cellar. The aroma and taste of the finished preserve will meet all expectations.

It is important to take into account the fact that all canned food without boiling must be prepared using sterile rubber gloves at all stages of preparation.

Cooking option with honey and sugar

Continuing the theme of sweet and spicy preparation, here is another recipe.

The ingredients are as follows:

• Hot peppers of different colors;
• Sugar;
• Vinegar 9%.

Rinse the vegetables well and place in sterilized jars. The filling is prepared according to the following proportion: for 1 glass of vinegar - one tablespoon of sugar and one tablespoon of honey. The amount of marinade is calculated exactly according to the number of jars.

Like the previous option, this one does not require boiling the marinade and can be stored without clogging. It is better to keep jars in the cellar.

Read also, Use these methods and you can cook zucchini dishes whenever you want, and not just in season.

Our chefs have already prepared canned tomatoes with garlic for the winter. Hurry up and make your preparations!

And we collected popular recipes twists from cucumbers, tomatoes, zucchini and eggplants. Good luck with your conservation, dear housewives!

Pickled colored peppers for the winter

This recipe is already based on boiling. The classic and familiar to many option looks exactly like this, however, in this particular case, honey is also present, which will give the spicy dish new colors of taste.

Here's a richer list:

• Hot pepper - 5 kg;
• 250 g honey;
• 20 g salt;
• Vegetable oil – 360 ml;
• 1 liter of vinegar 9%;
• Spices ( ground cinnamon, carnation, bay leaf and sweet peas) - to taste;
• 2 heads of garlic.

Before starting cooking, sterilize the jars. Wash the pods, cut into 2-4 parts, scald. The marinade is cooked by bringing water to a boil and adding vinegar, oil, honey and spices. While boiling, the chopped pepper is dipped in the marinade for 5 minutes and taken out.

Place 2-3 cloves of garlic on the bottom of each jar without cutting them. Vegetables are stuffed into jars as tightly as possible, poured with boiling brine and rolled up. The last manipulation may not be performed, since the recipe allows for the possibility of storing the product in non-sealed packaging.

Honey, according to reviews from many housewives, perfectly complements canned pickled hot peppers, giving them sweetness, making them tastier and richer in taste.

"Fire Snack"

For all lovers spicy food Hot pepper will always be relevant, and recipes for preparing it for the winter appear every year. Here is one of the interesting variations on the theme “pickled hot peppers for the winter.”

To prepare you need:

• 1 kg pepper;
• Salt – 1.5 tbsp. l.;
• Sugar – 1.5 tbsp. l.;
• Vinegar 9% - 3 tbsp. l.

Wash the peppers as usual. Trim the tails and to release sharp essential oils It is necessary to cut the blunt side to a shallow depth. The marinade is also boiled with salt, sugar and vinegar.

IN sterile jars Place the prepared peppers and then pour boiling water over them. After 10 minutes, the boiling water is drained and the brine is poured in. The jars are sealed with airtight lids.

The result will be quite spicy dish, which will not leave indifferent food lovers with a sparkle.

Method of marinating without vinegar

As mentioned, pickling without vinegar is based on replacing this product sour vegetables, leaves, etc. Let's cook hot peppers in an oil marinade.

As an example of this method of preparing hot peppers, the following recipe can serve.

The ingredients are:

• Pepper;
• Tomato juice;
• Salt;
• Vegetable oil;
• Sugar.

So, how to pickle hot capsicums without vinegar for the winter? Let's start the process in order. Wash the vegetables, cut off the stems. The pods need to be fried. Juice can be squeezed from tomatoes, or you can take ready-made juice, but it must be natural and with a large number pulp.

Boil it several times, strain and add sugar and salt to taste. Place the peppers, already fried, in jars and add juice all the time. Seal and sterilize jars for 20 minutes.

This unusual way allows you to do without vinegar, which many people may like. Nevertheless, the safety of such a product is in no way inferior to classically prepared marinades.

In addition to following recipes, you can also resort to some additional tricks to change something in the final product or correct some mistakes.

Peppers of any color are suitable for pickling, and if you mix them, the result will be varied and beautiful.

Sometimes there may not be enough hot pepper for one or two jars. It would seem to be a problem. But there is a simple way: add chopped bell peppers to a jar, where they will be saturated with spiciness in the marinade and will not spoil the dish in any way.

In addition to it, you can add cherry tomatoes, which will also become hot and complement both appearance, and gastronomic value.

If you can’t make it too spicy, then you can cut out the seeds and internal partitions of the pods from the raw pods, since they contain the main concentrations of essential oils.

There are many ways to prepare pickled hot peppers, among which the main groups can be distinguished: pickling with and without boiling, as well as with and without the addition of vinegar.

Recipes vary in availability various ingredients- from the simplest, from salt and vinegar, to more complex ones with frying and adding honey and many spices.

Cooking snacks in a marinade solution is one of the options for preserving hot peppers for the winter. Another effective method- pickling. The bitterness of spicy pickled hot peppers is less pronounced than fresh ones. The characteristic pungency is reduced by the addition of vegetable oil to the marinade. Herbs, spices, and other vegetables make it possible to obtain products with a variety of taste qualities.

How to pickle hot capsicums

There are many recipes that allow you to make a product with different organoleptic properties. The easiest way to prepare for the winter is by marinating hot or cold. The pods are used fresh or fresh frozen, whole or cut into pieces, circles, or strips. Red peppers contain more capsaicin than green peppers, which should be taken into account when choosing the main raw material. Preliminary preparation the main component consists of inspecting, removing damaged and rotten specimens, soaking for 5-10 minutes, rinsing under running water cold water and drying.

It is important to correctly select and prepare the remaining components for making pickled hot peppers for the winter. The salt should be coarse, rock salt; you can add sea salt if desired. You cannot use iodized one. Table vinegar, wine vinegar, and apple vinegar with a concentration of 9% are suitable. Honey – natural, fresh or dried herbs. It is recommended to add dill in the form of umbrellas. Horseradish - leaves or roots. Some recipes require the presence of unpeeled garlic so as not to make the taste more pungent.

Jars and lids must be pre-sterilized. Before pouring the marinade into a glass container, it is recommended to warm it up a little so that it does not burst. Place the vegetables on their hangers so that after the solution cools and the volume decreases, the pods are not left without liquid. After rolling, it is not necessary to treat with hot steam. For hot pepper Plastic lids must not be used.

Cool the jars under a warm blanket, protecting them from drafts. Always place it upside down. Before transferring to the cellar, turn it over to its normal position and leave it for 12-24 hours without insulation.

Cooked spicy product store in the refrigerator, basement, balcony. It is permissible to place the jars in room conditions, protecting from light and heating devices.

To make pickled hot peppers using the cold method, more vinegar is required. Accordingly, the dosage of salt and sugar increases. Vegetables, herbs, and spices are placed according to traditional recipes hot method. The shelf life of the resulting product is shorter.

The simplest recipe

Ingredients:

• pods - for filling a 3 liter cylinder;
• salt – 3 tbsp. l.;
• granulated sugar– 3 tbsp. l.;
• vinegar - 3 tbsp. l.;
• spices, herbs - to taste;
• water – 3 l.

Wash the vegetables, allow excess liquid to drain, and dry with a cotton napkin. Boil water with sugar and salt. Place flavoring components on the bottoms of the jars, fill with pods, pour hot marinade for 5 minutes. Return the solution to the saucepan, bring to a boil, and add again to the hot pepper. Repeat the operation 3-4 times. Before filling the jars for the last time, add vinegar. Roll up and wrap until completely cool.

Sterilization of cylinders of pickled hot pepper is not necessary, since the solution contains preservative components, the treatment with boiling water is carried out several times, and the pods themselves large number capsaicin. This operation also helps reduce bitterness.

Bitter pods in oil marinade

Ingredients:

• spicy component – ​​1.5 kg;
• vegetable (sunflower or olive) oil – 2 tbsp.;
• granulated sugar - 2 tbsp. l.;
• salt – 1 tbsp. l. without slide;
• vinegar essence – 0.5 tsp;
• parsley - a bunch;
• khmeli-suneli – 3 tsp.

Wash the vegetables, remove excess moisture, cut out the stalks with seeds and partitions. Simmer in a frying pan with butter, salt and sugar, stirring the mixture occasionally. When the pods become soft, add chopped herbs, spices, and vinegar. Simmer for about 15 minutes, fill the jars with pickled hot peppers, and tighten.

Fiery snack "Gorgon"

Components:

• pods – 1 kg;
• sugar – 3 tbsp. l.;
• salt – 3 tbsp. l.;
• vinegar – 0.5 tbsp;
• sunflower or olive oil– 1 tbsp. (optional);
• garlic, dill - according to your own preferences;
• boiling water – 1.5 l.

Rinse and dry the vegetables. Use the fruits whole or cut. Transfer to a saucepan, pour boiling water over it, leave with the lid closed for 5 minutes, drain liquid part. Add oil, vinegar, sugar and salt to the water, boil for 4-6 minutes. Place dill and a few cloves of garlic on the bottom of sterilized containers, fill the rest of the volume with pepper, and add marinade. Roll up the prepared jars with lids, cool, and transfer to the cellar. This method can be used to marinate spicy vegetable to meat fish dishes or as a snack or added to salads.

Whole pickled peppers

Products:

• bitter fruits – 1 kg;
• granulated sugar – 1.5 tbsp. l.;
• salt – 1.5 tbsp. l.;
• vinegar - 3 tbsp. l.;
• boiling water – 1.5 l.

Rinse the pods under cold water and leave to dry. Make a through cut under the stalk without removing it. The operation is performed to remove air from the internal cavity. Trim the tail if the pepper is too long. Place the prepared product in a sterilized jar, fold, pressing tightly against each other.

Boil water, pour in vegetables, let sit for 10-15 minutes. Pour the liquid into a saucepan, add salt, sugar, and boil. Add vinegar and pour the resulting marinade over the pepper. Sterilize the cylinders, roll up the lids, wrap them in a warm blanket until they cool completely, and put them in the basement for storage for the winter.

If desired, the product can be made spicy. To do this, at the initial stage you should add fresh herbs, bay leaves, unpeeled garlic cloves, and cloves to the jars of pepper. Acceptable part spicy pods replace with sweet ones, the result will be a less hot dish.

Without sterilization

Ingredients:

• hot pepper - enough for a jar;
• water – 5 glasses;
• salt – 2 tablespoons;
• sugar – 3 tablespoons;
• vinegar - 0.5 cups;
• spices and herbs to taste - bay leaf, dill, parsley, mustard seeds.

The recipe and technology are similar to the previous one, the workpiece is obtained faster, but is stored less. It is recommended to pour boiling water over the vegetable for 20 minutes. Empty cylinders must be sterilized to prevent the entry of pathogenic microorganisms into ready dish.

The dosage of vinegar, salt and sugar is greater, which protects the product from souring and mold formation. It is advisable to store pickled peppers for the winter in the refrigerator without sterilization.

In Georgian

Components:

• hot pepper – 2.5 kg;
• garlic – 0.15-0.17 kg;
• parsley, cilantro and dill - as much as possible;
• bay leaf – 4-5 pcs.;
• vegetable oil – 250 ml;
• salt – 3.5 tbsp. l.;
• granulated sugar - 3 tbsp. l.;
• vinegar – 500 ml.

Before marinating, wash the hot peppers, pierce them or cut them at the stem. Add salt, sugar, bay leaf, vinegar and vegetable oil to the water, bring the resulting solution to a boil. Add the pods and cook for 6-8 minutes, stirring constantly. Place the vegetables in a colander to drain.

Add chopped dill, cilantro and parsley, chopped garlic to the marinade and boil again. Place the pepper in a large bowl, pour in the spicy solution, and place pressure on top. Place the preparation in the refrigerator for a day. Then put it into jars, close the lids, and transfer to storage in a dark, cool room.

In Armenian

Products:

• red pepper – 3.5 kg;
• salt – 4 tbsp. l. without slide;
• sugar – 100 g;
• garlic – 5 cloves;
• vegetable oil – 0.5 l;
• vinegar – 80-100 ml;
• water – 1.5 l.

Wash the pods and dry. Leave the tails and stalks at this stage in order to properly marinate the Armenian hot peppers. Boil the vegetable for 2-3 minutes in boiling water, then immediately add cold water. The temperature difference will cause the skin to peel off easily. Cook a marinade solution from water, vinegar, oil, sugar and salt. Place the prepared pods in small portions (in 1 layer), cook for 1-2 minutes. and take it out. Finished product Place in sterilized jars with chopped garlic at the bottom. Pour the ingredients into the solution, roll up the lids, store under a blanket until cool, then transfer to the basement.

With honey

Ingredients:

• hot pepper– 1 kg;
• natural honey– 0.15 kg;
• vinegar - 0.3 l.

Prepare the fruits by pouring approximately 2.5 tbsp onto the bottom of sterilized jars. l. honey, fill with pods. Distribute vinegar among containers. Roll up and turn over for 30 minutes. bottom up. Remove for winter storage. Some recipes for preparing pickled hot peppers require pre-cooking the marinade. For spices, use bay leaf and peppercorns.

In Korean

Components:

• burning fruits – 1 kg;
• garlic – 0.5 heads;
• sugar – 0.5 tbsp. l.;
• salt – 0.5 tbsp. l.;
• vinegar 6% – 70 ml;
• water – 400 ml;
• black and ground red peppers – 1 tsp each;
• crushed cilantro seeds – 1 tsp.

Place the prepared peppers in a container and fill the rest of the volume with hot marinade made from purified water, spices, and chopped garlic with a knife. The process of pickling hot peppers lasts only 3 days, after which the appetizer can be eaten.

With squash and chili

Products:

• bell pepper – 30 pcs.;
• squash – 20 pcs.;
• chili – 5 pcs.;
• bay leaves, black peppercorns - optional;
• dill – 0.5 bunch;
• salt – 1 tbsp.;
• sugar – 1.5 tbsp;
• vinegar – 400 g;
• water – 3 l.

Wash the main components, cut them in half, and place them in layers in containers. Thinly slice the chili, mix with seasonings and herbs, add water, cook for 30 minutes. Fill glass containers with the prepared solution, roll up, sterilize, cool, and store for the winter. The recipe produces hot pepper preparations suitable for rice dishes.

Hot pepper without vinegar

This component can be replaced with sour vegetables or leaves. A marinade with red tomato juice is often used. Prepare hot hot peppers in the usual way, fry. Boil the tomato until reduced by 2-3 times, strain through a sieve, add salt and granulated sugar. Arrange the vegetables in jars, adding juice. Roll up and sterilize for at least 20 minutes. If desired, you can add olive oil.

How to pickle hot peppers

Preparation savory snacks, stored long time, also carried out using salting. The selection and preparation of components is similar to marinating. Containers must be clean so that no third-party microflora is added. The material of the cookware is glass or enamel coating.

There are 2 ways to make salted hot peppers - cold and hot. The only difference is the temperature of the brine.

Cold way

You can make salted hot peppers for the winter by fermenting. Rinse the main component thoroughly, pierce or cut at the stem. Lay out in alternating layers with spicy mixture Favorite additives include dill, parsley, cilantro, celery, horseradish, garlic, black peppercorns, caraway seeds, bay leaves, and cloves. Sprinkle with coarse rock salt, add water at room temperature, compact with a lid smaller than the container, and set the pressure. It is important that the liquid covers the product completely. To do this, it is recommended to add salt solution as it evaporates and citric acid(20 g and 9 g per 1 liter of water). You can add salt this way spicy pods for use in a week or a couple of months.

Hot method

Before salting, prepare the bitter vegetable, make punctures or cuts about 2 cm long, fold into enamel pan. Boil the brine, pour in the pepper, press down on top with pressure. Transfer the container to a dark, warm place for 3 days. Drain the liquid, add freshly prepared solution. Leave for 5 days, remove the brine, put into jars, fill with a hot portion of the new solution, and roll up the lids. Peppers salted in this way are less spicy and suitable for various dishes.

Having prepared pickled hot peppers for the winter, the finger-licking recipes with photos will help prolong the enjoyment of your favorite vegetable and give your dishes a touch of spicy zest.

When choosing a recipe for blanks, we place certain demands on it, and this is not accidental. Some recipes, no matter how tasty they are, do not foresee long storage, and sometimes they forget to mention it. As a result, product, funds, time and hope are lost.

That is why it is necessary to mention that the recipes below are:

• verified;
• tasty;
• can be stored for a long time (subject to the preparation technology)

Pepper in vinegar “Easy and simple”

Probably every housewife has a jar of this pepper in her kitchen cabinet. Making such a preparation is not only easy, but also easy and quick.

Place red, capsicum and hot peppers in a liter jar and fill with 9% table vinegar, such as is sold in regular stores. Cover with a nylon lid and place it on a shelf in the kitchen cabinet.

After 2-3 weeks, the pepper becomes juicy, tender, moderately pickled and very tasty. This product can be stored for a very long time.

Having prepared such a pepper, hot, pickled, for the winter, simple and reliable, it can be used both in pure form and in cooking. Suitable for use and spicy vinegar, which can be added to dishes and preserves.

"Easy and simple with onions"

Using the previous recipe, when the peppers are pickled in pure vinegar without additives, you can diversify it by adding onions to the jar.

For this purpose it is better to take small onions. Having cleaned them, they are put into a jar whole, and if they are too large, they are cut in half.

This pickled onion and pepper turns out very juicy, tasty and piquant, even true gourmets will appreciate the taste of the spicy vegetable.

Oriental cuisine recipe

It's no secret that in the east herbs and spices are more in demand than in Europe. It is from there that we adopt the experience of using spicy incense in culinary arts Here is a hot pepper for the winter in Armenian style, which we liked.

When preparing a savory dish, you should especially pay attention to the fact that the pepper should be thick-walled, dense and elastic. Special preparation no vegetable required. It is enough to wash it and dry it with a napkin.

To prepare this preparation, you need to heat the pepper. You can do this in several ways:

1. Blanch in boiling water for 1-2 minutes, followed by dipping in cold water;
2. Fry in a frying pan until the skin cracks;
3. Warm in the microwave for 1-2 minutes at the highest impulse;
4. Grill or barbecue;
5. Bake in the oven until softened.

• water - 500 ml;
• vinegar - 100 ml;
• sunflower oil - 500 ml;
• sugar - 100 g;
• salt - 100 g.

This proportion of marinade is based on 3.5 kg of red hot pepper.

All ingredients are placed in a saucepan and brought to a boil. Place prepared hot peppers into the boiling marinade and bring to a boil.

At the same time, the jars and lids are prepared in your traditional way.

Place 1-2 chopped garlic slices on the bottom of the prepared container, and pepper is laid on top. The marinade is poured on top and rolled up with metal lids.

Pickled pepper

For pickling, not only well-ripened fruits are used, but also green ones. However better preparation looks when all the fruits are of the same degree of ripeness.

The pepper is pricked through with a fork; this procedure will allow the brine to get inside the hollow fruit.

• pepper - 3 kg;
• water - 5 l;
• salt - 1 tbsp.;
• garlic - 1 head;
• spicy herbs (basil, tarragon, oregano, parsley) 100 g each

You can pickle in any container that allows you to put pressure on top of the fruit so that there is brine on top of your finger.

Place at the bottom of the container spicy herbs and peeled garlic. We dilute salt in water and then fill the peppers with brine. Cover with a linen napkin and apply pressure.

We send the container to a cold place. The fermentation process will take place over 3-4 weeks.

In cooking, hot peppers are usually used as a main or additional flavoring ingredient in marinade sauces, dressing soups and second courses, for cooking various sauces, ketchup, etc., i.e. in those dishes where the taste and aroma of such a seasoning is important. Therefore, during the summer season, many gourmets try to have time to prepare hot peppers for the winter. The amount of spices, salt and pepper can be changed to taste.

Hot pepper - spicy small vegetable, which adds spiciness and brightness to any dish. It will certainly warm you on frosty winter evenings from “top to toe.” Treat yourself and your guests original snack, with our recipes for preparing hot peppers for the winter.

Ingredients:

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

For the 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.

Preparation

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

Now let's make the marinade: throw all the spices, herbs and garlic into a pan with water. Sugar and salt the contents to taste and place the dishes on the fire. After boiling, add 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 fill them with marinade so that all the spices get into the preservation. Let's roll up nylon covers and leave until completely cooled under a warm blanket.

Marinated hot peppers for the winter in Georgian style

Ingredients:

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

For the brine:

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

Preparation

Before marinating hot peppers for the winter, sterilize the jars. Then we wash the pods, put them in containers and throw in any additives and spices. Pour boiling water up to the hangers and leave for 10 minutes, and then carefully drain the liquid.

Without wasting time, prepare the brine: boil water, sugar and salt to taste. Boil for 5 minutes and pour liquid over the peppers in the jars. Cover with sterile lids, and after cooling, pour the brine into the pan, bring to a boil and pour in the pepper again. Add a little vinegar to each jar, roll up the lids and cool the canning 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.

Preparation

We thoroughly wash the jars, sterilize them and add spices and peeled chopped garlic to the bottom of each jar. Next, lay out the well-washed hot peppers with their tails cut off. Throw in salt, pour in vinegar and boiling water up to the hangers. Cover the preserves with lids and send them to sterilize for 10 minutes. We roll up the jars and leave the hot pepper preparations for the winter until they cool down.

Hot peppers in oil for the winter

Ingredients:

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

For the marinade:

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

Preparation

We wash the peppers, put them in jars, adding chopped garlic, horseradish and throwing in spices and herbs. For the marinade, combine apple cider vinegar with butter, add honey, mix and pour over vegetables. Close the jars with lids and store warm. The pepper will be ready for tasting in about 2.5 weeks.

Adjika recipe from hot peppers for the winter

Ingredients:

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

Preparation

Scald the tomatoes, carefully remove the skin and grind the pulp through a meat grinder. Place the tomato mixture in a saucepan and heat over medium heat. When the grounds begin to boil, reduce the heat and boil the contents for 15 minutes.

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

Now chop the vegetables one by one in a blender and add them to the pan with the tomatoes. Stir and cook for another 10 minutes. Next, squeeze the garlic into the adjika through a press, stir, pack into sterile jars and screw on the lids. We wait until the jars cool down and put the preparation in the refrigerator.

Preparing 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.

Preparation

Sort the peppers, wash them, cut them and remove the stems and hot seeds. Blanch the pepper pulp in boiling water for 2-3 minutes. After this, immerse in a saucepan 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 the vegetable oil into a saucepan and heat well and cool slightly. First pour the marinade mixture into the prepared jars of pepper, and then the oil. Cover the jars with sterilized lids and pasteurize according to their volume. The preparation of hot peppers for the winter is ready.

Recipe: Chili peppers (hot, bitter) for the winter

Caucasian hot pepper

Very interesting recipe for spicy lovers. Harvesting hot peppers for the winter vegetable oil, with spices and herbs.

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

Preparation:
Wash the pepper and remove the stem. Pour oil into a saucepan or deep frying pan, heat and add pepper, salt, add sugar and stir.
Simmer over medium heat, stirring occasionally. As soon as the pepper begins to become soft, add spices, vinegar and coarsely chopped parsley, stir and simmer for another 10 minutes.
Place, compacting slightly, into 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.

Armenian marinated hot peppers with herbs

This blank is very useful for human body, as it retains all vitamins and various useful substances contained in the products used. Pepper marinated with herbs and garlic turns out very aromatic and tasty, so it will become great snack both everyday and holiday table.

What you need:

hot hot pepper - one kilogram;

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

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

garlic - 50 g;

table salt - 50 grams;

drinking water - one liter.

Preparation:

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

Before you start pickling the pepper, it should be baked. cupboard until soft. The temperature inside is approximately 150−180°.

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

Meanwhile, process jars and lids.

Tear off all the leaves from the grass stems.

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

Pour water into a saucepan, add table salt and any of the recipes presented in the list, acetic acid. Boil the marinade, remove from heat and let cool slightly.

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

Place a press (a glass filled with water or small stones) in each jar and keep the peppers for up to three weeks at room conditions.

After time has passed, close the jars with compressed pickled hot peppers with nylon or screw caps, and transfer the preparations to the refrigerator.

Chili pepper (hot, bitter) canned

Very delicious snack, very bright and colorful, very easy and quick to prepare. Stored at room temperature until next summer (I haven’t tried it for longer).

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

Preparation:
Wash the peppers thoroughly and cut off the tails. We leave the seeds and tightly place the washed and dried dill umbrella, horseradish leaf, peeled garlic cloves and, in fact, the pepper itself into sterile jars.
I have indicated the quantity of marinade ingredients for 3 liter jar, but I mostly make smaller ones - 0.7 l-1 l jars. Therefore, we divide the products depending on the volume of the can.

So, boil water with salt and sugar, as soon as it boils (okay), 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, stir and immediately pour our peppers to the edges of the jar and roll up the lids.

Hot peppers for the winter

Ingredients:

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

Garlic – 1 piece (head)

Green cilantro – 3 pieces (sprigs)

Dill - 3 pieces (sprigs)

Mint greens – 1 piece (sprig)

For the 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

Preparation:

So, let's prepare the ingredients. The pepper, naturally, should only be ripe and bright red.

We pick off the leaves from all the greens (we don’t need the stems), divide the garlic into cloves, but do not peel it.

Now we thoroughly rinse the pepper under cold water and make small punctures in it in the area of ​​the stalk so that air does not collect inside. Place the pepper in a saucepan and pour boiling water over it, leave it covered for 5 minutes. Then drain the water and fill it with boiling water again, repeat this procedure 3-4 times. The main thing is that the peppers do not overcook and begin to fall apart.

Let's make the marinade To do this, we pour water into a saucepan and add all the spices, fresh herbs, sugar, salt and garlic. Place 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 heat and leave 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 marinade over the peppers so that all the spices get into the jar. We press the pepper, as if compacting it, and add more marinade right up to the neck.

If you store the pepper in the refrigerator, then close the jars with screw caps. If in another cool place, then roll it up and leave it under the blanket (bottom up) until it cools completely.

Hot pepper recipe. Tomato snack for the winter

Vegetable appetizer will be wonderful decoration any table and will suit any dish. A good alternative to the famous one adzhiki. The excellent combination of hot pepper and tomato is different not only amazing taste, but also attractive appearance.

You need to prepare the following ingredients:

• hot chilli pepper - 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 them into several pieces large parts without removing the seeds. Place it in sterilized jars and set aside.

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

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

Store the finished snack in cool place until winter.

English hot pepper recipe

Here is another way to pickle vegetables 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 vinegar: light, dark and transparent. The last type is needed in this recipe because of its ability to save natural color pickled product.

Prepare the following products:

• hot pepper - 40 pcs.;
• brown sugar - 100 g;
• black peppercorns - 15 pcs.;
• peas allspice— 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 the vegetables first. Cut the bitter vegetable into rings ( do not remove seeds). Chop the peeled onion into thin half rings and sweet pepper with straws. Mix all ingredients and place in jars.

Pour the vinegar into a saucepan, add all the other ingredients and boil. Hot marinade pour into prepared containers and seal the jars. After cooling down English hot pepper ready to wait for winter.

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

Roasted hot pepper recipe

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

The following products are needed:

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

Pour oil generously into a hot frying pan and place the hot vegetable. If the pan is small, divide the cooking several times. Fry the vegetable on both sides until light golden brown crust, then cover with a lid and put out within a few minutes. Transfer the finished product into a convenient container and set aside.

Add honey and sugar to the remaining butter. Chop the garlic and herbs and add them there. Mix the mixture thoroughly and leave until it cools completely. Add vinegar.

Distribute the pepper among the jars, compacting well. Fill cold marinade. If it turns out to be less required quantity, then you should distribute it equally and add a little cold boiled water.

Leave the finished dish in the refrigerator for a day, then roll it up and store it.

Korean hot pepper seasoning recipe

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

We will need the following products:

Garlic for better cleaning It's better to soak it first cold water and leave to soak overnight.

Wash the vegetables. bell pepper cut and remove seeds and white veins. Remove the stem from the hot pepper and cut it into several pieces for convenience. If desired, you can remove the seeds. Peel the garlic.

Pass everything through meat grinder, alternating ingredients. This way they will mix evenly. Salt the workpiece generously and mix. Leave it like this for an hour.

Place the finished seasoning in jars, roll up and store.

This seasoning can be stored for several years and does not lose its quality, even if it sits for several winters in a row.

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

Above are recipes whose main ingredient is the hottest 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 its sweet brother, green tomatoes.

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

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

It may be noted that if you suddenly want to try pickled hot peppers for the winter, the recipes listed above will suit you perfectly.

They don't marinate very often. Meanwhile, it produces excellent preparations. From our article you will learn how to pickle it, get acquainted with recipes, and learn how to pickle vegetables for the winter. For recipes for spicy preparations capsicum we have attached a photo.

Properties of pickled hot peppers

Pickled hot peppers - not only savory snack, it is 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 prepare for the winter and consume this product are invariably good mood, the source of which is endorphin. Hot pepper, even in prepared form, stimulates the production of this “happiness hormone”. They say that if you have a severe headache, just eat a piece of the “fiery” vegetable and the pain will go away. So it's worth including in the list winter preparations and this product.

The snack turns out delicious, and if you put pods of different colors in a jar, it’s also beautiful.
But, like any product, capsicum with a bitter taste should be consumed in moderation. Someone may also have an individual intolerance to the product, which can provoke the occurrence of some diseases.

Advice. Before you start pickling hot capsicum, put on rubber gloves, otherwise you will experience all the delights of its fiery character on your skin.

How to pickle hot capsicums

There are many recipes for winter preparations from capsicums. At the same time, spicy lovers place 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, and in addition, the workpiece does not need to be sterilized:

• peppers are washed and dried;
• put in jars, sprinkling layers of dry spices and chopped garlic;

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

Attention: when opening a jar of appetizer in winter, do not pour out the oil - this is an excellent salad dressing.

Fiery snack "Gorgon"

To prepare this hot preparation you need:

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

The marinade is prepared from 1.5 liters of water, salt and sugar (1.5 tbsp each), 3 tbsp. spoons 9% vinegar. Boil the first 3 ingredients, then add vinegar.

Armenian-style hot pepper appetizer “Tsitsak”

Following this recipe, you will get a very spicy dish. For pickling, not just any pepper is suitable, but only thin and long, salad-colored. I don’t wash the pepper, but immediately lay it out on the table so that it wilts slightly, then:

1. They wash. Pierce through with a thick needle or fork 2-3 times.
2. Umbrellas of dill and garlic are placed at the bottom of the container.
3. Take a glass coarse salt, dissolve in 5 liters of water.
4. Pour over vegetables. Press down with pressure and leave in the room until the pods turn yellow.
5. Strain off the brine.
6. The peppers are placed in clean jars without brine, sterilized for 10 minutes, and closed. You can make a new brine, boil it and pour it over the pods.

Peppers need to be washed well and dried before harvesting.

Another option:

• pour cold marinade into jars;
• close salted pepper nylon covers;
• put it in a cold basement.

Pickled bitter pods in Georgian style

This appetizer is quite spicy:

1. Peppers with stems are pricked and left on the table for a day.
2. Pour boiling water for 15 minutes, then drain.
3. Peel the garlic (6 heads), grind it in a meat grinder along with cilantro, dill, and parsley.
4. Add salt (a glass), apple cider vinegar (2 glasses), sugar (0.5 glasses), vegetable oil(4 glasses). This quantity is calculated for 5 kg of pods.
5. Boil the marinade, pour the raw materials over it, mix, leave for 2 hours.
6. Place in jars and sterilize.

Attention: the time to sterilize 0.5-liter jars is 10 minutes, liter jars - 20.

Hot pepper in honey marinade and tomato sauce

To prepare pepper according to this recipe, you need to have a cold place to store it, because... It is not sealed hermetically. Banks are closing 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, and filled with marinade.

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

As you can see, you can make a lot of preparations for the winter from bitter pods. They will wonderfully diversify your menu.

Hot salted pepper: video