Hot salted pepper. How to cold pickle hot peppers for the winter and other recipes from Caucasian cuisine

Vegetables

Description

A simple recipe for salted chili peppers will certainly come in handy for lovers of unusual spicy dishes. Hot pepper contains substances that can protect you from colds; they help improve immunity and have a beneficial effect on blood circulation. Preservation is not subjected to boiling, does not contain vinegar, which significantly increases its beneficial qualities and allows you to preserve vitamins.

Advice: to pickle hot peppers, it is better to choose the thinnest, fully ripened long peppercorns, since they marinate faster and completely take up space in the jars.

Salted hot peppers for the winter whole in a jar

The pepper turns out to be pickled rather than pickled. The piquant notes of salted chili peppers will really appeal to lovers of spicy snacks, and this classic recipe with detailed photos and videos will help you properly preserve salted peppers for the winter in a cold way.

Ingredients

Servings: – +

• Hot pepper 1 kg
• Water 1 l
• Salt 8 tbsp. l.

Per serving

Calories: 40 kcal

Proteins: 2 g

Fats: 0.2 g

Carbohydrates: 9.5 g

45 min. Video recipe Print

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Cold salted peppers are prepared for the winter. It will look original and appetizing next to any meat dish, it can be added to salads, and the festive New Year's table with such an appetizer will become even brighter and more beautiful, warming you in the winter frost.

How to pickle whole bell peppers for the winter

Salted bell peppers will be an excellent side dish for the main dish and a spicy, original appetizer on the winter table. Below is a simple step-by-step recipe for salting whole bell peppers in jars for the winter.

Advice: According to this recipe, peppers can be salted whole, with tails and seeds. This will prevent the delicious aromatic juice and marinade from leaking out of whole peppercorns.

Cooking time: 60 minutes

Number of servings: 60

Energy value

• calorie content: 238.59 kcal;
• fats: 17.07 g;
• proteins: 0.67 g;
• carbohydrates: 21.18 g.

Ingredients

• sugar - 500 g;
• vinegar - 400 g;
• vegetable oil - 500 g;
• salt - 3 tbsp. l;
• bell pepper - 1.5 kg.

Step-by-step preparation

1. Wash each peppercorn thoroughly, place it in a saucepan and pour in enough cool water to completely cover the vegetables.
2. After waiting for it to boil, remove the pepper from the water. It should be blanched, but not soft. Place sweet peppers in pre-sterilized jars.
3. Prepare a marinade from the water in which the peppers were blanched. To do this, add salt, sugar, butter and put the solution on the stove.
4. Vinegar should be added to the brine just before boiling.
5. Pour the boiled marinade over the sweet peppers and seal.
6. Turn the canned food upside down and wrap it in warm material until it cools completely.

Important: You can try the salted pepper in about a month. Until this time, store the preserves in a cool place.

How to pickle hot peppers under a nylon lid

Try preserving salted peppers for the winter using a cold method under a nylon lid. This savory appetizer is sure to please spicy lovers.

Interesting: Scientists have proven that hot pepper promotes the production of endorphins in the body - hormones of joy, happiness and pleasure. They reduce stress and help cope with insomnia.

Cooking time: 30

Number of servings: 20

Energy value

• calorie content: 125.57 kcal;
• fat: 0.66 g;
• proteins: 6.57 g;
• carbohydrates: 26.27 g.

Ingredients

• hot pepper - 1 kg;
• parsley - 10 g;
• dill - 20 g;
• garlic - 15 g;
• salt - 100 g;
• water - 1 l.

Step-by-step preparation

1. First, prepare the jars. To do this, wash them with soda and sterilize them by placing them in boiling water for 10 minutes.
2. Place a pot of water on the fire and wait until it boils. Dissolve salt in it and cool.
3. Place garlic and herbs in the bottom of the prepared jars, and then well-washed hot peppers.
4. Pour the cooled brine into jars with chili peppers, cover with washed nylon lids.
5. Store in the cold for later storage.

Cold salted peppers for the winter under a nylon lid are ready. This preparation should be stored in the refrigerator, and will be ready to eat within a few days.

How to pickle ram's horn peppers for the winter

The “ram's horn” pepper differs from its relatives in appearance. It is about 20 cm long and curved in shape. Once ripe, it acquires a rich red color. Peppercorns have a strong aroma, a special pungent taste and a soft aftertaste. A recipe with a step-by-step description will help you prepare such a fiery, original snack.

Cooking time: 30 minutes

Number of servings: 20

Energy value

• calorie content: 88.4 kcal;
• fat: 0.34 g;
• proteins: 0.68 g;
• carbohydrates: 23.4 g.

Ingredients

• hot pepper – 1 kg;
• garlic - 1 head;
• horseradish root – 10-15 cm;
• horseradish leaf – 1 pc.;
• dill umbrella – 1 pc.;
• black peppercorns – 5 pcs;
• bay leaf – 1 pc.;
• salt – 3 tbsp. l.

Step-by-step preparation

1. Wash the pepper pods, peel the garlic, horseradish root. Be sure to pierce each pepper in several places with a toothpick.
2. We sterilize jars in any way convenient for you.
3. Place spices and aromatic herbs at the bottom of the jar.
4. Place peppercorns and a horseradish leaf tightly but neatly on top. Pour salt into jars.
5. Fill the preparations with water from the tap. Close the lids and shake several times to dissolve the salt. Add water if necessary..
6. We leave the jars with the preparations on a tray at room temperature for fermentation. There is no need to tightly close the jars with lids. Shake the jars periodically. If the brine becomes slightly cloudy, this is normal.
7. After 5 days, we roll up the lids of the containers and hide them in the cellar.

Please note: The aromatic, fiery appetizer is ready, but it is advisable to eat it only after 2 months, so that all the vegetables have time to be saturated with the marinade.

Salted peppers in jars are very easy to prepare and do not require special preparation or hard-to-find ingredients. Even an inexperienced housewife can easily cope with such detailed recipes for pickling peppers, and having prepared a simple version of the snack, you can experiment in the future: improve, change or supplement the recipes to your taste.

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Amazing, delicious, crunchy salted hot peppers, filled with aromatic brine, go perfectly with borscht, pilaf, stew, and sausage sandwich. True lovers of “spicy” things will understand me.

Anyone who loves spicy food will love this canned hot pepper recipe. This is the simplest of all options for preparing such peppers for the winter, and the result is always invariably good. The recipe with step-by-step photos will help you make such a “hot” supply for the winter.

Composition for a 3-liter jar:

• hot pepper;
• garlic - 1 head;
• horseradish root – 10-15 cm;
• horseradish leaf – 1 large;
• dill umbrella - 1 large;
• black peppercorns – 5 pcs.;
• bay leaf – 1 pc.;
• coarse salt, not iodized - 3 tbsp. l. with a slide.

How to preserve hot peppers for the winter

To prepare delicious salty hot peppers for the winter, it is best to choose mildly hot pepper varieties. The “Whirlwind” variety is ideal (as it looks like in the photo), “Ram’s Horn” is also suitable. The pepper must be freshly picked. One that has been stored for several days will not turn out crispy.

Wash the pepper pods, peel the garlic, horseradish root.

Pierce each pepper in 3 places with a fork.

This is a mandatory procedure. Unpunctured peppers should not get into the jars - they will ruin the entire jar. Just wash jars with plastic lids, do not sterilize them.

Place spices at the bottom of the jar.

Place the peppers tightly on top, but make sure they are not crushed. Place a rolled horseradish leaf on top of the peppers. It will serve as a barrier and prevent the pepper from floating.

Pour salt into jars.

Fill the blanks with running water from a tap/well. Close the lids and turn up and down several times. Over time, the salt will dissolve, and the brine level will decrease as the peppers fill. Add water. The horseradish leaf should be covered with water.

Let it ferment at room temperature. We do not close the jars with lids, but only cover them as in the photo. At this time, it is better to place the preparations on a tray, as the brine may leak out. Over the course of 5 days, turn the jars up and down and add water if necessary. The brine will become cloudy - this is normal.

After 5 days, close the jars with lids and you can put them in the cellar.

Store salted hot peppers in a cool place. After a couple of weeks, you need to check the brine level in the jars and add water if necessary. Pepper in jars will reach the desired taste in 2 months.

Bon appetit and thrills!

They don't marinate very often. Meanwhile, it makes 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. We attach a photo to the recipes for hot pepper preparations.

Properties of pickled hot peppers

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

• 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 in an 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 this product in the list of winter preparations.

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 unrefined olive or sunflower oil and 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;
• place 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 of coarse salt and dissolve it 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;
• cover the salted pepper with nylon lids;
• 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. The jars are closed with plastic lids. Marinade recipe:

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

Hot peppers can be pickled or salted

Pods of different colors, without separating the tails, are washed, dried, packaged in jars, 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

Pepper is one of the healthiest vegetables, which must be present in the diet of people of any age. It is rich in vitamins, minerals, and beneficial substances that protect our body from the penetration of dangerous infections and the development of many ailments. It is advisable to eat pepper not only in summer, but also in winter. So that you don’t have to spend a lot of money purchasing this vegetable out of season, we suggest you use our recipes for how to pickle peppers for the winter so that they retain all their beneficial properties.

Pepper is one of those vegetables that can be eaten in unlimited quantities without fear for your figure or the occurrence of an allergic reaction. But this is the case when we are talking about a fresh product. You still need to be able to prepare pickled peppers correctly so that they do not cause harm to the human body.

• Use only good fruits that are free from rot, dents and other types of spoilage. The better the quality of fresh vegetables, the better you will be able to prepare for the winter.
• Use peppers of different colors. This way you can not only achieve an amazing combination of flavors in a jar, but such a snack will also look much more appetizing.
• Select peppers so that they are at least approximately the same size. If you are going to pickle them whole, then the core and stalk do not need to be removed (you will only need to make a few punctures with toothpicks), but if you want to make something like a salad from different peppers, then first thoroughly rinse, clean and dry the fruits.
• Don't get fancy when preparing the brine. The main thing is that you choose the right combination of water and salt. These components will keep the pepper looking beautiful and make it crispy.

Now we invite you to consider several interesting recipes on how to pickle peppers for the winter so that they turn out tasty, juicy and appetizing.

How to pickle bell peppers: recipes

When it comes to bell peppers, it is assumed that sweet varieties of this vegetable will be used. Housewives every year come up with new recipes for how to pickle such peppers in jars so that their taste sparkles in a new way.

But still, the priority remains only a few options for preparing winter snacks from pepper, which are already considered classic:

1. Marinated sweet peppers with garlic:

• Take 5 kg of vegetables (remember that it is advisable to take peppers of different colors). Wash it, dry it, and then remove seeds and stalks. You need to cut the vegetables into equal long slices.
• Boil 1 liter of water. After it boils, add 50 ml of vinegar, 7 tbsp. sugar, 40 g salt. This will be the marinade with which you will pour the peppers. But first you need to blanch them in the same brine so that the skin can be easily removed.
• While the peppers are blanching, sterilize the jars (we recommend using liter containers), and place 5 cloves of garlic, cloves, peppercorns and bay leaves on the bottom of each (some also add currant leaves for flavor). You can also place a small piece of chili pepper in a jar (but this is not necessary; you can do this if you want to pickle spicy bell peppers).
• Place prepared peppers in each jar, fill them with marinade and roll up the lids. The workpiece can be lowered into the basement only after the cans are already cold.

By the way, this recipe can be prepared a little differently. You can cut off the stalks, clean the core and fill it with vegetable preparations from carrots, cabbage and herbs. It turns out very tasty. This preparation can be eaten in winter instead of salad with meat and any side dish.

1. Marinated bell peppers with onions in tomato paste:

• Take 1 kg of sweet pepper (again, we recommend taking vegetables of different colors so that the red pepper does not merge with the tomato paste). Prepare it for harvesting in exactly the same way as we described the procedure in the previous recipe.
• Cut 2 onions into half rings. Choose the largest fruits. Fry the onion in vegetable oil until it acquires a beautiful golden crust.
• Once the onion has acquired the desired color, add pepper to it. Fry it for 15 minutes.
• After this, add 2 tbsp to the saucepan with vegetables. tomato paste, 1 glass of water, and salt and pepper (spices are added solely to taste). Everything should simmer for 20-30 minutes.
• In 3 min. Before removing the saucepan from the stove, pour 1 tbsp into the vegetables. vinegar. After this, the workpiece can be transferred to sterilized jars (use half-liter containers) and rolled up with lids.

How to pickle hot peppers for the winter: recipes

We want to focus more of your attention on recipes for how to pickle hot peppers at home, because most often we use it only as a seasoning for some dishes and do not consider the vegetable as a complete product that can be eaten in the same way as Bulgarian pepper.

We have selected several interesting, in our opinion, recipes for pickling hot peppers, which are worthy of the attention of housewives involved in canning for the winter:

1. A simple recipe for pickled chili peppers (we will present the amount of ingredients per 1 liter jar):

• Take 300 g of hot pepper. Carefully cut each fruit on one side and use a teaspoon to remove the seeds.
• Place the peppers in a saucepan and pour boiling water over them so that the water completely covers the vegetables.
• After 15 minutes, the water will need to be drained (as a rule, during this time the seeds remaining in the pepper float to the surface, which we must remove).
• Be sure to sterilize the jar, put 1 bay leaf, 7 black peppercorns, 1 tbsp each on the bottom. coriander, salt and sugar.
• After this, put the pepper in a jar and fill it with 500 g of white wine vinegar and the same amount of boiling water. When the jar of pepper has cooled down, we lower it into the basement.

By the way, such hot pepper can be salted under a nylon lid, but it should be stored not in the cellar, but in the refrigerator.

1. Marinated hot peppers with honey:

• Take 300 g chili pepper. Leave them down for a few minutes. into boiling water, then remove from the water and pierce carefully with a fork or toothpicks.
• Sterilize a 1-liter jar, place spices (1 piece each) on the bottom: a clove of garlic, cloves, bay leaves, allspice, an umbrella of dill, a leaf of horseradish, currants and grapes.
• Place pepper on top of the spices.
• Prepare the marinade: boil 1 liter of water, add 1 tablespoon to it. honey, sugar and salt. After the marinade boils and all the ingredients are dissolved in it, pour it over the pepper, to which immediately add 1 tsp. vinegar and cover it with a lid.

1. How to pickle hot peppers in Georgian style:

• Take 1 kg of hot salted pepper “Tsitsak” (this is the kind of pepper salted for the winter by residents of the Caucasus). You need to wash it, dry it and leave it in a warm place for several days so that it loses its shape a little (let’s say, wilt).
• After a few days, pierce each pepper with a fork.
• After this, put the peppers in the pan. We fill it with chopped garlic (you will need to chop the whole head) and dill with parsley (you need to use a bunch of each type of greenery).
• Fill the pepper with a saline solution prepared using 1.5 liters of water and 3 tbsp. salt. Cover the pepper with a lid and leave to salt for 2-3 days (as a result, the green tsitsak should turn yellow).
• After the specified time, squeeze the pepper so that all the brine drains from it. Place it in a sterilized jar and fill it with fresh brine, which must be prepared in exactly the same way.
• All that remains is to roll up the pepper with a lid and lower it into the basement.

Hot peppers will always find use in cooking. Even if you don’t want to eat it in its pure form, you can add it to any dish, and it will still be very tasty.

We hope that our options for pickling peppers will help you out in the kitchen and help replenish your winter supplies in the cellar. We wish you inspiration and patience, as well as imagination, because it can change the recipe and turn an already tasty and healthy preparation into a real culinary masterpiece!

Video: “Pickled peppers”