What to cook from hot peppers for the winter. Canning hot peppers

Preface

Red pepper is a must for adding spice to dishes. But how to prepare red peppers for the winter? Many fans of this unique product They also use it as a spice, add it to tincture, preserve it, and use it as medicine. To preserve the taste of pepper and enjoy it in winter, you need to properly prepare the product..

Beneficial properties of pepper

Capsicum red pepper is a herbaceous plant whose fruit is a red multi-seeded berry. Red peppers vary in color, shape, and size. Currently, many names for red pepper are used: sweet, hot, capsicum, paprika, bitter, cayenne.

Red pepper has a strong aroma and taste. It is indispensable for preventive and therapeutic purposes:

• increases appetite, used for gastrointestinal diseases;
• participates in the metabolic process, saturates the blood with useful components;
• normalizes irregular menstrual cycle in women, improves male potency;
• helps fight premature aging of the body, improves blood circulation;
• used at the first signs of a cold, lumbar radiculitis, arthritis, neuralgia, etc.

It is not recommended to use for acute diseases of the stomach, intestines, liver, kidneys. Do not exceed the norm, do not eat pepper in large quantities: The substances it contains may cause complications. If you follow all the rules, then red pepper has a beneficial effect on the human body.

Preparing peppers for the winter

Pepper is used fresh (in pods) for pickles, vegetable dishes and soups. Ground pepper added to salads, sauces, meat, broths. Currently there are various options workpieces for a long time.

How to make dry spicy capsicum? Preserve the taste at home pod product very simple. Dry seasoning is suitable for any culinary masterpieces. The first method of preparing for storage is conventional oven. Wear gloves to complete the entire process. Do not touch your face and mucous membranes with your hands: pepper is highly irritating. The pods must be thoroughly washed, dried with a towel and cut into halves, removing the core and seeds. Line an oven tray with baking paper or foil. The oven temperature should not exceed 45 and 50° C. Our goal is to dry (not bake).

Another way of drying for the winter is natural drying on a rope. The room must be warm, ventilated and dry. Wash the red product, wipe it with a napkin and attach it to a thread. At the same time, our peppers should not touch each other.

The easiest and most convenient way is to dry it on the sunny side of the window. We leave the washed peppers to dry on the windowsill for about 3 weeks, remembering to turn them over. Red peppers can be harmful to your children, so dry them away from the floor.

The product does not like moisture, so it is best to store it in fabric or paper bags.

For lovers of hot pepper in the form of a spice, the following method is suitable. Grind the dried pods in a food processor or coffee grinder. Then transfer the finished powder into a sealed dry container.

To obtain medium-hot ground red pepper, you must remove the seeds before grinding, then you will immediately feel the difference.

Remember that the product obtained during drying depends on the type of pepper you choose and its preparation. It is best to use fresh peppers. You will receive exquisite ingredient for everyday use at home.

You can make pickled hot peppers if you are tired of the usual pickled cucumbers and tomatoes and want to diversify your winter menu. If so, this recipe is especially for you. What do you think of the idea of ​​pickled peppers for the winter? As a result we get original snack and necessary prophylactic medication.

Ingredients we will need:

• 300 g red pods hot pepper;
• 7-10 peas allspice;
• 1 horseradish root or leaf;
• 1 currant or cherry leaf;
• 1 dill umbrella;
• 3 cloves of garlic.

For marinade per 1 liter of water:

• 2 tablespoons sugar;
• 4 tablespoons salt;
• 2 teaspoons of 9% vinegar solution.

We prepare the peppers, wash them, cut off the tails. If necessary, cut spices, for example, horseradish root. Wash and sterilize the jar and lid thoroughly. We put spices in a jar: garlic, cloves, dill, horseradish, pepper, cherry and currant leaves. Fill the jar with whole peppers on top. It is better to lay it vertically to fill all the empty space in the jar, but not all the way to the neck. Prepare the marinade: boil the required amount of water, add salt, sugar, bring to a boil. Stir and pour the solution over the peppers, close tightly with the prepared lids. Place the preparations in a warm place and leave for 15-20 minutes. Then drain the marinade from the jar again, bring it to a boil and pour it in again, leave for 5 minutes. We repeat this procedure, add the required amount of vinegar to the jar and fill everything with boiling marinade. We close the workpiece tightly with a lid, turn the jars over and send them to a warm place for 10-13 hours until completely cooled.

When canning, use only fresh products.

If the capsicum is damaged or spoiled, the effect of pickling will be completely different.

In our case, you can take red, green and hot peppers; the preparations will look more colorful and appetizing. In the future, for convenience, leave a small tip at the pepper - you can easily pick it up and eat it. Best option for blanks - these are 0.5 and 1 liter jars. Don't forget: the appetizer will be quite spicy.

Having prepared pickled hot peppers for the winter, recipes with finger-licking 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.

IN liter jar add red, capsicum and hot peppers and fill with 9% table vinegar, such as is sold in regular stores. Cover nylon cover and put it on the 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, 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 slices of garlic on the bottom of the prepared container, and pepper is placed 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 maturity.

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.

Capsicum, spicy or bitter - it's all about the same vegetable, pepper. It is good both as a seasoning and as a separate dish. It’s also healthy, so you don’t have to be afraid to indulge yourself in moderation with spicy foods. What is good about the vegetable and what is best to cook with it - we will find out further.

Briefly about the benefits of hot pepper

The product has a pungent taste due to the presence of the alkaloid capsaicin. It stimulates hair growth, which is why pepper infusions and oils are used in cosmetology for hair care.

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

In addition, it contributes to:

• acceleration of blood circulation;
• improved digestion and increased appetite;
• increasing immunity due to vitamin C and other elements;
• treatment of allergies, bronchial asthma;
• prevention of cancer;
• treatment of radiculitis, arthritis and rheumatic pain.

Features of choosing pepper for preparations

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

You can determine how long ago the product was picked by its tail - green, without defects and dense indicates freshness. If you break it a little, liquid will come out. Gently bend the pod - it should bend gently and not crack. This also indicates freshness.

It is not worth buying pods without a stalk - this way they spoil faster, and it is almost impossible to determine how long they have been lying on the counter. The skin on them should be dense, without defects, cuts or dents. Saturated bright color speaks of ripeness.

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

More often the fruit is sharper the smaller in size. But you shouldn’t pay much attention to the size - a long pod can sometimes be more hot than a short one.
Any darkening or the presence of black spots on the fruit itself or its green leg indicate a fungal disease. Even one such fruit can ruin the entire portion of your preserves.

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

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

Kitchen equipment

You must have:

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

Required Ingredients

For 3 half-liter jars we will need:

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

Step by step process

Other recipes with hot peppers

Marinating allows you to completely preserve appearance and the taste of the product. You can prepare a more complex dish - for example, adjika. Cooking methods fiery snack many; we'll talk about Armenian version, which does not require cooking.

Adjika Caucasian

This appetizer is spicy due to not only pepper, but also garlic. To prepare we will need:

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

Preparation:

Armenian hot pepper

This dish is prepared as a preparation for the winter. Ingredients listed enough for 4 cans of 0.75 l. Portions can be halved if desired.

We will need:

• hot pepper - 3.5 kg;
• garlic - 5 cloves;
• vegetable oil - 0.5 l;
• water - 0.5 l;
• table vinegar 9% - 100 ml;
• sugar - 100 g;
• salt - 4 level tablespoons.

Preparation:

General rules and conditions for storing workpieces

The pieces rolled up with lids can be stored for several years. For this a refrigerator will do, cellar or even a dark pantry, where the temperature is no higher than 18°C. The main condition for safety is correct sterilization cans and lids.

What to serve with hot peppers

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

Almost every good housewife makes preparations for the winter. During the season of ripening vegetables, you really want to keep the colors of summer on your table even in cold weather. winter time. Nowadays you can buy any pickles in the store, but they will not contain the main ingredients - love and care, without which not a single homemade dish is complete.

One of the types of pickled preparations is hot capsicum. This is what we will talk about in this article.

Why prepare hot peppers?

The benefits of this spicy vegetable include: rich content carbohydrates, proteins and fats. These are some of the main components human body and the need for them always exists. In addition, thanks to this vegetable, vision improves, circulation and the likelihood of nervous breakdowns decreases. Due to the pungent taste, this indispensable product dulls pain.

In addition to the health benefits, this vegetable alone brings pleasure to lovers of spicy food.

All these useful ingredients savory product not available to people with stomach problems. Acute for diseases such as gastritis, pancreatitis is contraindicated. This is its only drawback.

Having dealt with the reasons for preparing vegetables for the winter, let's move on to the main topic - pickled hot peppers, recipes for its preparation.

Safety

Before starting work, do not forget about protection. Hot peppers can be very irritating to the skin if exposed for long periods of time. And if there are even small and unnoticeable abrasions or cuts on your hands, the pain will be very strong, and even if you carefully wash off traces of the burning product, the sensations will remain for a long time. The components of this vegetable will remain inside the wounds, and the microcracks should be washed soap solution it won't work.

Plus, this vegetable with its aroma can annoy respiratory tract, causing sneezing or even burning of the nasal cavity and throat. To avoid unpleasant consequences, it is better to stock up on a medical face mask and a pair of gloves.

The simplest recipe for hot peppers for the winter

To create this dish you will need the following products:

• hot capsicum - 1 kg;
• salt - 1.5 tbsp. l.;
• sugar - 1.5 tbsp. l.;
• vinegar 9% - 3 tbsp. l.;
• hot water- 1.5 liters.

The vegetable should be placed tightly in the prepared jar and pour boiling water over. When the workpiece has cooled enough to be handled, pour the liquid into the pan. Add salt and sugar there. Boil and remove from heat. Without waiting for the liquid mixture to cool, pour in the vinegar. Pour the marinade into jars with pepper. Closing ready dish lid, this is always done when canning. Wrap the jar of canned hot peppers in a towel or other similar fabric and leave it like that for a day, turning the lid down. After this, you can send the marinated dish to wait for the cold winter.

Recipe for pickled hot peppers without vinegar

If in the first option the preparation for winter is ready in a day, then the pickling process without vinegar will take 8 days. It’s long, but for those who are opposed to the vinegar preservative, this recipe will be to their liking.

The following products will be required:

• hot vegetable - 1 kg;
• salt - 8 tbsp. l. (3 times);
• water - 1 liter (3 times).

Wash the vegetables, trim off the green stems and place in a convenient large bowl. Boil water with salt and send it hot to the pepper. Press down the workpiece with any suitable weight and leave it wrapped in a towel for 3 days. After soaking, the solution must be drained and the entire procedure repeated. Only this time it will infuse for 5 days. Drain the brine again and distribute the vegetables among the jars. Pour in exactly the same solution, but this time roll up the jars. Closed jars put away so as not to be tempted and open when winter comes.

Such simple recipes, which are presented above, can be varied by any seasonings according to your taste and desire. Garlic, fresh and dried herbs, bay leaf, you can add peppercorns. A variety of additional ingredients will only add piquancy to the spicy snack.

Recipe for pickled spicy snacks for the winter

For special connoisseurs savory snack it's simple perfect recipe. Peppers prepared according to this recipe are perfect as addition to side dishes, so it will become a complete meal on the table.

The following products need to be prepared:

• hot pepper - 1 kg;
• seasonings (bay leaf, allspice, dried dill and garlic) - to taste;
• honey - 1 tbsp. l.;
• olive oil - 1 cup (200 ml);
• apple cider vinegar- 1 glass (200 ml).

Wash the capsicums, place the dry vegetables in a jar in rows, pressing tightly. Each row is laid with prepared seasonings, namely slices of garlic, dried herbs and sweet peas. After filling tightly, pour the workpiece with a mixture of vinegar, oil and honey. Cover the finished product with a lid and wrap thoroughly warm towel and leave it like that in the warmth for 3 weeks. After the time has passed, put the finished snack in the refrigerator or other cold place. The most difficult thing remains, do not touch the spicy vegetable until winter!

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 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 them 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 latter type is needed in this recipe because of its ability to preserve natural color pickled product.

Prepare the following products:

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

Wash and dry 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, the English hot peppers are 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. Finished product transfer to a convenient container and set aside.

Add honey and sugar to the remaining butter. Chop the garlic and herbs and send them there. Mix the mixture thoroughly and leave until completely cool. 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 for spicy dishes. 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, the main ingredient of which is the most spicy vegetable. But this type of pepper is even more common as a spicy addition to various types marinade So, for example, it is added to adjika, when preserving 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 home-pickled vegetables, opened from your own stock during the cold winter season. 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.

In recent years, such a preparation as . There are no less methods and technologies for marinating spicy than sweet Bulgarian. They differ from each other in the technology itself - using sterilization and without sterilization, the composition of marinades, and additional ingredients, which are used in the conservation process.

Therefore, it becomes obvious that spicy food prepared according to one or another recipe will have different taste and sharpness. The most frequently asked question among housewives who are planning to pickle it for the winter is the question regarding the varieties of pepper. Are all varieties of hot peppers suitable for canning?

Any variety is suitable for harvesting for the winter by preservation. It can be either green or red pepper different varieties, ranging from large and long pods and ending with the decorative indoor pepper “Ogonyok”. Pickled hot peppers for the winter, step by step recipe the preparation of which I want to offer you will be prepared in sweet and sour marinade, without sterilization.

Ingredients for a half-liter jar:

• Hot pepper – 200 gr.,
• Parsley – 2-3
• Black peppercorns – 3-4 pcs.,
• Garlic – 2-3 cloves
• Bay leaf – 1-2 pcs.,

For the marinade:

• Water – 1 liter,
• Salt – 1 tbsp. spoons,
• Sugar – 2 tbsp. spoons,
• Vinegar – 3 tbsp. spoons.

Pickled hot peppers for the winter - a simple recipe

Wash the hot pepper. Cut off the stalks almost to the root.

Wash the parsley and peel the garlic cloves.

Wash the jars thoroughly. Sterilize them. Let's leave the lids like that for now. If for other preservation you can use nylon steaming lids, then hot pickled peppers for the winter are closed only with metal seaming or screw caps. To the bottom clean cans add peppercorns, garlic cloves, parsley sprigs, bay leaf.

Arrange the hot pepper pods tightly in rows.

All that remains is to prepare the marinade and pour it over the pepper, and also sterilize the lids. Place the lids in a bowl or pan and pour boiling water over them. Let them sit and steam for about 2 minutes. The marinade for strictly peppers will be classic - water, salt, sugar and vinegar. Add salt, sugar and vinegar alternately to boiling water.

Let the marinade boil for 2-3 minutes. It is not recommended to boil it for more than five minutes, as the vinegar will begin to lose its qualities. Pour hot marinade over hot peppers. Seal the jars with prepared lids. Hot peppers marinated in vinegar for the winter ready. We turn the jars of pepper over, put them on the lids and wrap them warmly. Leave it until completely cooled. After the jars of pepper have cooled, we take the pepper out to a cold room for further storage.

Pickled hot peppers for the winter. Photo

I offer you a few more recipes for pickling hot peppers for the winter. Let's consider first the most popular recipe pickled hot peppers for the winter in Armenian style. This recipe very similar to the recipe for pickled hot pepper tsitsak, which is served with in Armenia. But unlike it, the pepper will be preserved in jars and will be pickled in the winter without fermentation.

Ingredients:

• Hot pepper – 1 kg.,
• Carrots – 3 pcs.,
• Parsley - a small bunch,
• Dill - a small bunch,
• Garlic – 2 heads,

For the marinade:

• Water – 1 liter,
• Vinegar 9% - 4 tbsp. spoons,
• Salt – 2 tbsp. spoons,
• Sugar – 2 tbsp. spoon,
• Sunflower oil – 100 ml.,

Armenian pickled hot peppers for the winter – recipe

Wash the hot pepper pods. Cut them into two parts. Remove the seeds and stem. Wash the parsley and... Chop them finely. Peel the garlic cloves. Chop them finely with a knife. Grate the peeled carrots on a fine grater.

In a bowl, mix the herbs, chopped carrots and garlic. Add all the ingredients listed in the ingredients to boiling water. Boil the marinade for 2-3 minutes. Sterilize jars and lids for pickling hot peppers in a convenient way.

Place a layer of hot pepper on the bottom of the jar. Cover it with a mixture of herbs and garlic. Alternate layers until the jar is filled to the very neck. Next, fill it with marinade and roll it up. After this, turn over the jars of hot pickled peppers in Armenian style and cover until they cool completely.

Very unusual at the same time sharp and sweet and sour taste has hot peppers marinated for the winter with honey.

Ingredients:

• Hot pepper – 500 gr.,
• Allspice peas – 2-3 pcs.

For the marinade:

• Water – 1 liter,
• Salt – 1 tbsp. spoon,
• Honey - 3 tbsp. spoons,
• Vinegar 9% - 3 tbsp. spoons,
• Sunflower oil (refined) – 2 tbsp. spoons.

Hot peppers marinated for the winter with honey - recipe

Wash the hot peppers. The stalk can be cut off or left. Place them in clean, sterile jars. Add black peppercorns. Scald the lids with boiling water and cover the jars with them.

Add honey, vegetable oil, vinegar and salt to boiling water. Boil the marinade until the salt is completely dissolved. Pour the hot marinade into the jars of pepper. Seal and cover with something warm.

That's it, now you know how to pickle hot capsicums for the winter. All that remains is to choose suitable recipe and begin its conservation. I will be glad if these recipes for pickled hot peppers are useful to you in the future.