Pickled hot peppers: recipes, and how the Georgian method differs from the Armenian. Hot pepper: cooking recipes

According to the classic recipe, the whole pepper is pickled, along with the green stalk. It is not cut or cleaned from seeds.

• pepper - 1 kg;
• water - 1 l;
• vinegar - 0.5 l;
• vegetable oil - 1 tbsp. l. to the bank;
• salt - 1 tbsp. l. to the bank.

Table, apple or wine vinegar is suitable for the recipe. The ingredients are enough for 2 liter jars.

Rinse the pepper thoroughly under running water. Place in clean, dry jars. It is not necessary to sterilize them first. Boil 0.5 liters of water and pour pepper. When the liquid has cooled, drain it. Bring the remaining water to a boil and pour into jars so that it takes up half. Fill the remaining space with vinegar, pour in vegetable oil and add salt.

Roll up the jars and store them in a cool, dark place. Peppers prepared in this way remain hot. Marinade can be used as an additive to salads if vinegar is listed in the recipe.

Hot pepper in vinegar: a recipe with spices

For a spicier appetizer, use this recipe. It contains a lot of dill, which can be consumed with pepper. This appetizer is combined with first courses, potatoes or meat.

• pepper - 1.5 kg;
• water - 1.5 l;
• vinegar - 250 ml;
• dill - a large bunch;
• horseradish leaves, cherries and currants - 2 pcs.;
• bay leaf - 2 pcs.;
• salt - 4 tbsp. l.;
• sugar - 2 tbsp. l.

Yield - 1 three-liter or 3 liter cans.

Rinse the pepper, cut off the green tails (do not remove the stalk with seeds) and make longitudinal cuts so that the brine gets inside. At the bottom of clean jars, place horseradish, currant, cherry and laurel leaves. Lay the pepper in layers, shifting it with chopped dill.

Boil water, add salt, sugar and vinegar to it. After 5 minutes, pour the pepper with boiling brine. Roll up the jars and wrap in a warm blanket until cool. The snack will be ready to eat in a month.

Pepper in vinegar is a snack that lovers of spicy dishes will love. In a cool place, it is stored for 3-5 years, and retains a spicy taste all this time. Diversify the bored assortment of winter preparations with a new recipe.

hot pepper recipe in vinegar

Have you harvested a rich crop of bitter pepper and do not know what to do with it? Cook bitter pepper in vinegar - this is a spicy appetizer that is served with the first, meat and vegetable dishes.

Recipes for hot peppers, pickled, salted and pickled for the winter

Pepper is one of the most savory vegetables that will give dishes a sharpness and brightness of color. Hot peppers pickled for the winter are the best option. It is recommended to cook it with the addition of horseradish, garlic, various herbs. It will become the favorite dish of the whole family. It can be salted, fermented, canned with marinade, and you can also make wonderful twists for the winter with it.

1 Nutritional value, indications and contraindications

Pickled hot pepper, carefully prepared for the winter, will give your favorite dishes a piquant taste and bright aroma. Eating hot pepper stimulates the production of endorphins in the human body - the hormone of joy and happiness.

• stimulates the nervous system, forcing it to stay in good shape;
• strengthen the immune system, so a person is less likely to get sick;
• improves blood circulation;
• relieves stress and pain.

However, this vegetable is not useful for all people because of the content of endorphins in it. Doctors warn that it is necessary to completely exclude it from the diet or reduce the amount for those people who suffer from diseases of the gastrointestinal tract (GIT). Therefore, if a person has gastritis, pancreatitis, cholecystitis or a stomach ulcer, then hot hot pepper should be discarded.

Pickled hot peppers for endorphin production

For all other people, it is just a storehouse of nutrients and vitamins. Among which are vitamins A, B1, B2, B3, B6, B9, C, E, K, PP, phosphorus, beta-carotene, choline, iron, potassium and others.

In moderate doses, it treats a number of diseases:

• insomnia;
• diabetes;
• bronchial asthma;
• allergy;
• atherosclerosis;
• benign tumors

Consider the most popular and delicious pickling, pickling and canning recipes. And also share recipes for excellent preparations for the winter.

Pickled hot peppers for the winter: recipe and cooking method

• hot hot pepper - based on 1 liter jar;
• leaves of blackcurrant horseradish and cherry - 3 - 4 pcs.;
• peppercorns - 5 - 7 pcs.;
• garlic - 5 - 8 cloves;
• greens (parsley, dill, tarragon, basil) - to taste;
• cinnamon, cloves for spice.

Marinating a spicy vegetable

For the marinade, you need to take the following components:

The recipe is quite simple. Liter jars should be sterilized. In cooled sterilized jars, you need to lay blackcurrant, horseradish and cherry leaves on the bottom. Then add chopped greens (parsley, dill, tarragon, basil). Then spices (cinnamon, cloves), garlic and peppercorns are placed in the jar.

After all the pickling spices are in the jar, we move on to hot hot peppers. It must be washed and tightly laid in a jar up to its very shoulders.

Putting peppers in jars

Fill the workpiece with boiling water. Cover with a sterilized lid and let it brew for 5 minutes. Then pour the water from the jar into a saucepan and prepare the marinade based on it. To do this, add salt and sugar to boiling water. Add vinegar 1 minute before boiling. Ready hot marinade must be poured, and then the jars can be rolled up.

Appetizing marinated twist is ready. Now in winter you can enjoy the spicy taste of pepper in combination with your favorite dishes. Pickled peppers will be a wonderful decoration for both ordinary and festive tables.

Vinegar marinade can be replaced with lemon if you don't like the sour note in the dish.

3 Salting hot peppers for the winter: the best salting recipe for the whole family

• 1 kg hot hot pepper;
• 50 g of dill, parsley, celery;
• 50 g of garlic.

For brine we take:

In order to prepare a good hot pepper pickle, you need to bake it in the oven until soft, then let it cool and carefully spread it very tightly in sterilized jars.

Good salty hot pepper

Each layer must be shifted alternately with garlic, then with herbs. Boil water for brine. Add salt, vinegar. Let cool. After that, pour the jars with the cooled brine up to the shoulders.

For a good taste of pickles in jars, you need to put a load and leave it there for 3 weeks. Jars of pickles should be stored at room temperature for up to 3 weeks and then refrigerated.

This winter twist is not canned or pickled. It is the most useful, because it retains all the substances and vitamins that our body needs. Salting hot peppers is exactly what your family needs for health.

4 Pickled hot peppers for the winter: a very simple recipe

Cooking method. Spread hot pepper on a tray and let it dry for 2-3 days. It should slightly "wrinkle" and "sag". Then pierce it in several places with a fork.

Ready hot hot pepper should be placed in a bowl and pour brine. It is prepared from cooled boiled water with the addition of salt.

Ready hot hot pepper in brine

After you lay out all the pepper and fill it with brine, you need to put oppression on top. Leave oppression for 3 days, keeping everything at room temperature. Then the brine is drained, poured freshly prepared and again put under pressure. You need to ferment it for another 5 days, but only in a warm place. The best place for this is the kitchen, as it is warm and dry there. On day 9, you need to transfer pickled hot peppers to a sterilized jar and pour brine for the third time.

Cover with a plastic lid and store pickled peppers in the refrigerator. Such pickled peppers are insanely delicious, they are perfect for stewed vegetables and mashed potatoes. This is the best pickled pepper recipe ever. It will be enjoyed by your whole family.

5 Hot pepper spin without salt

• 400 g of hot red pepper;
• 100 g of natural apple cider vinegar;
• fragrant dried herbs: marjoram, oregano, basil, rosemary, etc. in the amount of 3 tbsp. l. 400 g of hot pepper.

Fragrant herbs for a spicy twist

Recipe. Rinse hot peppers and place in sterilized jars. Displace apple cider vinegar, fragrant herbs and honey and pour into a jar of hot peppers. Store in a dark place for 1 month. Then it can be put in the refrigerator. Spicy and very fragrant hot pepper without salt is ready. This is a great preparation for the winter.

6 Preservation of hot hot pepper with tomato

One of the best combinations in cooking is the combination of hot pepper with tomato. It does not matter which cooking technology you have chosen for this. This combination is optimal for pickling, salting, pickling and canning.

The salty taste of tomato juice, in which spicy hot peppers are marinated, will be an exquisite addition to any meat or fish dish.

• 200 g of hot red pepper;
• 200 g of vegetable oil;
• 500 ml of tomato juice;
• salt and sugar to taste.

Wash the piquant hot pepper and fry in a pan in vegetable oil. It should become soft, for this it is necessary to fry it from all sides.

Roasting spicy hot peppers

In order to do this much faster and easier, you can use the oven. It must be heated to 180 degrees, and grease the baking sheet with vegetable oil so that the vegetable does not burn. It is necessary to fry on all sides.

While the peppers are roasting, sterilize the twist jars. Place roasted or fried peppers in jars and pour over boiling tomato juice.

The tomato juice dressing should be thick, so evaporate the juice first if it's too thin. Don't forget to add salt and sugar.

Screw the finished preservation. A wonderful preparation for the winter is ready. Bon appetit!

Pickled hot peppers for the winter - recipes for harvesting, salting, canning Video

We are learning to make preparations, twists from hot pepper for the winter in the form of salting, canning and pickling. Video with a step-by-step recipe on how to cook pickled hot peppers

How to prepare hot peppers: pickle and salt the "fiery" pods for the winter

Hot peppers are not pickled very often. Meanwhile, excellent blanks are obtained from it. From our article you will learn how to pickle it, read the recipes, learn how to salt a vegetable for the winter. We attach a photo to the recipes for blanks from hot capsicum.

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.

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

The appetizer turns out delicious, and if you put pods of different colors in a jar, then it’s also beautiful.

But, like any product, bitter-tasting capsicum should be consumed in moderation. Someone may have an individual intolerance to the product, which can provoke the occurrence of some diseases.

Advice. Before you start pickling hot peppers, put on rubber gloves, otherwise you will experience all the delights of his burning temper on your skin.

How to pickle hot peppers

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

Bitter pods in oil marinade

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

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

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

Fiery appetizer "Gorgon"

To prepare this burning billet, you need:

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

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

Appetizer of hot capsicum in Armenian "Tsitsak"

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

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

Another option:

• pour cold marinade into jars;
• close salted peppers with nylon caps;
• lowered into a cold basement.

Georgian pickled bitter pods

This appetizer is very spicy.

1. They prick peppers with a stalk and leave them on the table for a day.
2. Pour boiling water for 15 minutes, then drain.
3. Peel the garlic (6 heads), grind in a meat grinder along with cilantro, dill, parsley.
4. Add salt (a glass), apple cider vinegar (2 cups), sugar (0.5 cups), vegetable oil (4 cups). This quantity is calculated for 5 kg of pods.
5. Boil the marinade, fill it with raw materials, mix, leave for 2 hours.
6. Imposed in jars, sterilized.

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

Hot pepper in honey marinade and tomato sauce

To prepare peppers according to this recipe, you need to have a cold place to store it, because. it is not hermetically sealed. Banks are covered with plastic lids. Marinade recipe:

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

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

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

How to pickle and salt hot capsicum for the winter (recipe with photo)

Hot peppers are not pickled very often. Meanwhile, excellent blanks are obtained from it. From our article you will learn the recipes.

Harvesting hot capsicum for the winter

In the chilling frosty season, hot peppers may be needed to prepare various sauces and seasonings. Of course, you can buy a ground version in the store, but it’s better if there is a treasured jar prepared in advance in the cellar or refrigerator. The article will discuss how to properly preserve, pickle and salt capsicum. Proven recipes, a step-by-step guide and photos will help you quickly and easily close several cans of a spicy product for the winter.

Hot pepper brings joy

Bitter hot pepper is able to give "meaning" to any dish, bring zest and unique piquancy. Why do many people love the burning spiciness of a spicy vegetable? Scientists have found that eating pepper stimulates the production of happy hormones, endorphins.

Thousands of dishes are prepared with pepper, and there are no less recipes for harvesting a spicy vegetable for the winter. It is salted, frozen, pickled, fermented, dried, soaked or frozen. Close with vinegar, lemon juice or olive oil.

According to connoisseurs, pepper from an open jar can be used not only for cooking other dishes, but also as an independent spicy-sour crunchy snack.

The easiest pepper recipe

This recipe saves time for thousands of housewives. Peppers are used whole, without long cooking. As a result, it turns out hot and crunchy.

To start conservation you need:

• 1 kg. hot pepper;
• various seasonings depending on your preferences: black pepper, bay leaf, dry dill umbrellas, currant twigs and leaves, tarragon or basil, garlic, cinnamon;
• 1 l. water;
• 4 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 1 tsp vinegar in a jar.

1. Wash the spicy vegetable. Cut off the dry ends of the pods without opening the pepper.
2. Scald the pepper with boiling water.
3. Prepare the jars, put the pepper in them tightly on the shoulders.
4. Boil water in a saucepan, add salt and sugar;
5. Pour jars and their contents under the “shoulders” of the cylinder with boiling marinade.
6. Drain the marinade, bring it to a boil and pour over the pepper again. So do 3 times. In this case, the pepper will turn out not raw, but not boiled, which will preserve useful compounds as much as possible.
7. Before corking, pour the specified amount of vinegar into each jar. Such a product is stored - together with other blanks in a cool place.

Advice. In order to put the maximum number of pods in the jar, they are placed vertically. The best way is to dip a knife into the jar and lay the pepper on it.

How to salt hot red and green peppers

Burning salted pods remarkably "make friends" with meat, vegetables, shish kebab. This recipe is interesting for its ease. If you can spoil the dish during pickling by adding more or less vinegar, then everything is much simpler. The composition of the workpiece:

1. Sort the pepper, wash and cut off the green tail. Cleaning is not necessary.
2. Along the base, you need to make an incision of 2 cm with a sharp knife.
3. Put green pods in a basin.
4. In a separate container, mix salt and water and boil the brine.
5. Pour the pods with boiling brine and press down with some kind of load.
6. You should get a basin with pods sunk in brine. From above you need to cover it with a towel.
7. Now you should forget about pepper for 3 days. Then drain the water, prepare a new brine in the same way, cover with oppression and a towel. This time the vegetables are infused for 5 days.
8. After the specified period, the liquid should be poured out. Prepare a new brine, boil it and pour over the peppers placed in jars. Now it can be closed.

Simple salting of bitter pepper with herbs

An express recipe without pre-soaking and insisting can come in handy when there is very little time to harvest pepper.

• hot pepper - 1 kg;
• half a small bunch of parsley and the same amount of dill.
• a few cloves of garlic to taste;
• 50 gr. salt.

How to pickle burning pods:

1. The washed vegetable should be carefully cleaned of seeds.
2. Prepare and sterilize several jars.
3. Put garlic and herbs on the bottom of each container. Then tightly fit the pods.
4. Bring water to a boil, stir in salt (per 1 liter - 50 g).
5. Pour the hot pepper with boiling brine and roll up the lids. Bon appetit!

Preparations for the winter from hot capsicum are indispensable for preparing vegetable salads, meat dishes, various sauces, seasonings and adjika. In addition to the well-known benefits, hot pepper has a number of healing properties, and it simply makes a person happier!

How to pickle hot capsicum for the winter: a step-by-step recipe with a photo - eGreenhouse

The article will discuss how to properly preserve, pickle and salt capsicum. Proven recipes, a step-by-step guide and photos will help you quickly and easily close several cans of a spicy product for the winter.

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

Usually peppers are pickled whole, without violating the integrity of the pod.

simple recipe

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

And pickled hot peppers are prepared from:

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

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

After that, peppers, scalded with boiling water, and additives (pepper-peas, horseradish or currant leaves, cherry leaves, cinnamon, cloves, honey, etc.) are laid out in jars.

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 jars with vegetables and additives are poured up to the shoulders, covered with clean lids.

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

At the last pouring of hot peppers with brine, vinegar is poured in, after which the lids are clogged, set to cool upside down.

Recipes for pickling hot peppers for the winter

There are many recipes for this blank. Every year you can prepare new options, but never pay attention to everything. Spicy home-preserved dishes diversify home cooking, allowing you to showcase culinary delights among ordinary and familiar dishes at home holidays.

And also jars of colorful peppers look very decorative on the shelves with supplies. We will present you some particularly interesting recipes.

Methods for harvesting 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 taste of the output is completely different dishes.

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 where it is not. So, this preservative is replaced with citric acid or products that have a strong natural acidity.

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

Hot peppers in a sweet marinade

For cooking you will need:

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

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

This kind of preparation can be stored without an airtight lid, since the vinegar and honey combined do a great job of protecting against germs and mold.

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

It is important to take into account the fact that all preservation without boiling must be prepared with sterile rubber gloves at all stages of cooking.

Cooking option with honey and sugar

Continuing the sweet-and-spicy theme, here's another recipe.

The ingredients are as follows:

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

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

Like the previous option, this one does not require boiling the marinade and can be stored without clogging. Banks are best kept in the cellar.

Read also, Use these methods and you will be able to cook squash dishes when you want, and not just in season.

Our cooks have already prepared canned tomatoes with garlic for the winter. Hurry up to make your own!

And we have collected popular recipes for twists from cucumbers, tomatoes, zucchini and eggplant. Good luck with conservation, dear hostesses!

Pickled colored pepper for the winter

This recipe is already based on boiling. The classic and familiar version 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 of honey;
• 20 g of salt;
• Vegetable oil - 360 ml;
• 1 liter of vinegar 9%;
• Spices (ground cinnamon, cloves, bay leaf and sweet peas) - to taste;
• 2 heads of garlic.

Sterilize jars before starting cooking. Rinse the pods, cut into 2-4 parts, scald. The marinade is boiled by bringing water to a boil and adding vinegar, oil, honey and spices. During boiling, chopped pepper is dipped in the marinade for 5 minutes and taken out.

At the bottom of each jar, you need to put 2-3 cloves of garlic 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 not in sealed packaging.

Honey, according to the reviews of many housewives, perfectly complements pickled hot peppers in conservation, giving it sweetness, due to which it becomes tastier and richer in taste.

"Fire Snack"

For all lovers of spicy food, hot pepper will always be relevant, and recipes for its preparation for the winter appear every year. Here is one of the interesting variations on the theme of "pickled hot peppers for the winter."

For cooking you need:

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

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

Prepared peppers are put in sterile jars, after which they are poured with boiling water. After 10 minutes, the boiling water is drained and the brine is already poured. Banks are rolled up with airtight lids.

The result is a rather spicy dish that will not leave indifferent food lovers with a spark.

Pickling method without vinegar

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

As an example of such a method of harvesting hot peppers, such a recipe can serve.

The ingredients are:

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

So, how to pickle hot capsicum 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 it ready-made, but it must be natural and with a lot of pulp.

Boil it several times, strain and pour sugar and salt to taste. Peppers, already roasted, put in jars and add juice all the time. Seal and sterilize jars for 20 minutes.

This unusual method allows you to do without vinegar, which may appeal to many. 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 miscalculations.

Peppers of any color are suitable for pickling, and if you mix them, you will get 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 pepper to a jar, where in the marinade it will be soaked with spiciness 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 the appearance and gastronomic value.

If it is impossible to be very sharp, then seeds and internal partitions of the pods can be cut out from raw pods, since they contain the main concentrations of essential oils.

There are many ways to cook 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 differ in the presence of various ingredients - from the simplest, from salt and vinegar, to more complex ones with frying and the addition of honey and many spices.

Hot pepper is a rather spicy vegetable that adds spice and brightness to almost any dish. He is loved by all fans of the "spicy", so a frequent guest in their kitchen. Together with additives such as horseradish and garlic, it will give the dish an unforgettable flavor note, much appreciated by lovers of savory treats. Why is hot pepper so popular? The answer to this question is given by scientists. So, its use contributes to the production of endorphins, that is, hormones of happiness. Therefore, a person, eating spicy, gets pleasure. At the same time, the immune system is stimulated, blood circulation improves, stress is reduced, pain syndrome disappears.

Hot peppers can be harvested for the winter, there are many ways to do this. It can be salted, marinated whole or with additives, dried, fermented, preserved in vinegar or lemon juice, olive oil, and so on. This is what we'll talk about today.

pickled hot peppers whole)

Ingredients: hot pepper, seasonings to taste (peppercorns, horseradish leaves, cherries and currants, as well as dill umbrellas, basil, garlic, cloves and cinnamon). Marinade: two cups of sugar and four teaspoons of salt are taken for one liter of water, one spoonful of vinegar is placed in each liter jar.

Cooking

Before making pickled hot peppers for the winter, its pods are washed, dry tips are cut off. Seasonings and pepper are laid out in prepared jars, which are previously scalded with boiling water. It is necessary to fill the container up to the shoulders. Then the water is brought to a boil, salt and sugar are added and the contents of the jars are poured, closed with nylon lids and the container is set aside to cool. Then the brine is poured into a saucepan, brought to a boil and the jars are poured again. They are also closed and left for five minutes. Then the brine is drained again, boiled and the jars are poured for the last time, after pouring vinegar into them. The container is corked, turned upside down and cooled.

Pickled peppers twisted in a meat grinder

Ingredients: one kilogram of hot pepper, half a glass of apple cider vinegar, one tablespoon of salt.

Cooking

We prepare hot peppers for the winter as follows: ripe pods of any color are washed, their stalks are cut off and passed through a meat grinder without removing the seeds. The resulting mass is mixed with salt and vinegar and laid out in sterilized jars, then closed with lids and placed in a dark, cool place.

This seasoning is great for fried meat, fish, first courses, and it can also be added to adjika.

Basic rules for pickling hot peppers

There are many recipes for hot peppers. They may differ in some nuances, but the basic principles of pickling remain unchanged. Products such as salt, vinegar and seasoning made from allspice and black pepper, cloves and cinnamon must be present without fail. Dill, garlic, celery and ginger are often used. Coarse salt is best, since fine salt often contains iodine, which can discolor the pods. Vinegar, of course, you can take apple or wine, but the best option is a concentrated table. All spices must be put whole, otherwise the brine will turn out cloudy. Pickling dishes should be selected from glass or aluminum, since such a surface does not react with vinegar and will not give the dish an unpleasant aftertaste. Pickled hot peppers should “ripen” within three weeks, and you can store it for up to one year. But after four months, it becomes a little soft. If a jar of vegetables is opened, then it should be stored only in the refrigerator, closed with a nylon lid.

Hot pepper in oil marinade

Ingredients: hot pepper, spices to taste (herbs), garlic, horseradish root, as well as bay leaf and peppercorns. For the marinade: take half a liter of apple cider vinegar and olive oil, one tablespoon of honey per liter jar.

Cooking

The pods are well washed and dried, tightly folded into prepared jars, shifting with garlic and herbs, bay leaves, peppercorns, chopped horseradish root are added. The marinade is prepared: vinegar and oil are combined, honey is added, everything is mixed well, jars are poured and closed with nylon lids. Peppers are harvested for three weeks in a warm place, after which it will be ready for use.

Vinegar can be replaced with lemon juice, but in this case, putting horseradish in jars is a must.

Hot pepper in tomato juice

Ingredients: juice from three kilograms of tomato, one kilogram of hot red pepper, one tablespoon of salt, three cups of sugar, five bay leaves, half a spoonful of ground black pepper, thirty grams of garlic, five tablespoons of vegetable oil, and one tablespoon of vinegar.

Cooking

Hot peppers, the recipes for which we are considering today, are washed and dried. Banks are sterilized. The juice is put on fire, fifteen minutes after boiling, add salt and spices, boil for half an hour, then put the pepper pods and cook for twenty minutes. Then crushed garlic and vegetable oil are added, while the bay leaf is removed. Bring everything to a boil, pour in the vinegar, mix well.

Hot peppers are placed in jars, poured with juice, rolled up and wrapped until completely cooled. It should be noted that in this dish the pepper is not as spicy as the juice, although the taste of the latter is unpredictable and magnificent. It is best to store open jars in the refrigerator.

Seasoning is great for pasta, meat, pilaf and soups.

Tsitsak

This spicy Armenian seasoning goes well with pickles, cabbage and barbecue. Pepper for her take only green, it should be thin and hot.

Ingredients: six kilograms of hot pepper, ten liters of water, one bunch of dill, two glasses of salt.

Cooking

Hot peppers do not need to be washed, they are left on the table for two days to wilted. Then it is washed and pierced through each pod with a fork. Prepared pepper is placed in a container, mixed with garlic and chopped dill, poured with pre-prepared brine. To do this, the salt is pre-dissolved in cold water. The container is covered and put under pressure for two or three days. Readiness can be determined by color: the pepper should turn yellow.

The jars are washed well, the pepper and dill are taken out, squeezed, laid out in containers and rammed. If there is brine, it is drained. Peppers are pasteurized for ten minutes and rolled up, pouring hot brine.

Pickled hot peppers: a recipe with squash and chili

Ingredients: thirty bell peppers, twenty patissons, five chili peppers, bay leaves and peppercorns to taste, half a bunch of dill, one glass of salt, one and a half glasses of sugar, four hundred grams of vinegar, three liters of water.

Cooking

How to pickle hot peppers? The cooking recipe says that the pods must be washed, cut the vegetables in half and put everything in prepared jars in layers. Water is boiled in a large container. Chili is cut into thin half rings, seasonings and dill, water are added to it and boiled for about half an hour. This is the marinade with which we will pour the vegetables. Next, three-liter jars must be sterilized for thirty-five minutes, rolled up with lids and placed in a dark, cool place. Hot peppers are served with Mexican, Chinese or Thai dishes along with fragrant rice.

Hot peppers with green tomatoes

Ingredients: two cups of diced green tomatoes, three chili peppers, two tablespoons of vegetable oil, one clove of garlic, one bay leaf, one quarter each of dry oregano, thyme, marjoram, three tablespoons of sugar, three tablespoons of salt, one liter of water, half a liter table vinegar.

Cooking

Chili pepper should be cut into rings and sent with the rest of the vegetables to sterilized jars. Next, you need to prepare a marinade from water, vinegar, sugar and salt, add spices and vegetable oil to it. All this is necessary to pour vegetables, close them with lids, cool and put for three days in a cold place. Store snacks in the cold.

Hot pepper without vinegar

Ingredients: hot pepper, cold-pressed olive oil, garlic, herbs.

Cooking

Before preparing pickled hot peppers, vegetables must be prepared: washed and dried, then put them in jars, which should first be sterilized. Fill completely with oil, close with a capron lid. Store food in a dark place. Butter from the harvest is well suited for use in salads.

So we looked at how you can cook hot peppers for the winter. Doctors say that such an appetizer is great for those who do not suffer from gastrointestinal diseases. This product is rich in vitamins, beta-carotene, iron, phosphorus, choline and many other useful elements. Many are mistaken, claiming that hot peppers are unhealthy: if consumed in moderation, it will only have a positive effect on the body. So, the product helps to get rid of insomnia, improves the condition with complications of diabetes, normalizes the functioning of blood vessels, increases the activity of the nervous tissue of the brain, treats asthma, allergies, epilepsy, atherosclerosis and even benign tumors.

Hot pepper (red) has a strong spicy aroma and a bitter taste. This is due to the content of capsaicin in it, which is not found in bell peppers. Some varieties are so pungent that touching the pod can cause skin irritation. This vegetable is rarely used in cooking. Moreover, its excessive consumption can lead to the development of malignant tumors, since it irritates the gastric mucosa. If you stick to the norm, it will be useful for the gastrointestinal tract, and will allow you to saturate the body with vitamins, minerals and trace elements necessary for its normal life.

Step 1: Prepare hot peppers.

Important: all work with pepper should be carried out in plastic gloves and be careful, because if it gets on the mucous membrane, the juice can cause severe irritation and even burns.
Put the peppers in a colander and rinse with warm running water. Fix it on weight and wait until all excess water drains. Now make small through cuts right under the stalk without cutting it off. This is necessary so that air does not remain inside the peppers. Very long tails can be cut off to keep them out of the way when placing the peppers in the jar.

Step 2: Prepare pickled hot peppers.

Put prepared hot peppers in a jar, tightly to each other. Boil the indicated amount of clean water in a saucepan, and then carefully pour the contents of the jar into it. Soak the peppers in hot water for 10 minutes. This should be enough for the jar to cool down and be able to take it without burning yourself.
Pour the water back into the pan, add salt and sugar to it in the indicated proportions. Bring the liquid to a boil, then pour in the vinegar and return it to the jar.
Close the peppers with a lid and wrap, thereby completing the preservation. It remains only to wrap the workpiece with a towel, turn it over and wait until it cools down. Usually, this takes a day, after which the workpiece must be turned back and left for storage until the time comes to serve the peppers to the table.

Step 3: Serve pickled hot peppers.

Pickled hot peppers are served as an appetizer for fresh, salty or fatty dishes, as well as for various meat dishes and strong drinks. It is best to simply put the prepared pods in a separate dish, decorating them with fresh garlic cloves or pickled tomatoes. Thrill-seekers will definitely appreciate the piquant taste of peppers prepared according to this recipe.
Bon appetit!

If desired, bunches of fresh herbs, cloves, bay leaves and unpeeled garlic cloves can be added to each jar.

The recipe indicated here can be called basic, because on its basis we can create our own, which caters specifically to your desires and the desires of your family.

Also in each jar you can add bell pepper, cut into thick stripes. As a result of conservation, it will also become saturated and become pungent.

In order for canned peppers to be stored for as long as possible, carefully process, sterilize the jars before harvesting.

Pickled hot peppers for the winter

Good afternoon, dear readers! If you like spicy, then I recommend preparing pickled hot peppers for the winter. This is not quite a traditional preparation, but it is worth a try once.

And suddenly like it! And, especially since in the winter during the flu season and, such a pepper is not only a snack, but also a good prophylactic to maintain. Let's cook!

Pickled hot peppers for the winter without sterilization

For cooking, any pepper, both red and green, is suitable. It is better to choose thinner pods, as they marinate faster and are beautiful without damage. If the pods are very long, then you can cut into pieces. This pepper goes well with any meat dishes.

You will need:

For 1 liter jar

• 300 gr. - hot hot pepper
• 2 tbsp. spoons - coarse salt
• 3 art. spoons of sugar
• 100 ml. - table vinegar
• Pure cold water
• 2-3 pcs. - bay leaves
• 5-6 pcs. - black peppercorns (you can also use allspice, mustard seeds, cloves)
• Greens ( , ) - to your taste

How to cook:

1. Wash the jars and add all the spices to the bottom of each.

2. Wash the pepper, cut off the dry ends, if necessary, and put them in a jar (you can not cut the tails, it’s more convenient to take peppers by the tail when tasting) to the very top.

On a note! If there is not enough hot pepper, then you can add (just cut it into thin slices). It will pickle and turn out no less tasty than spicy!

3. Pour hot water over peppers and leave for 30 minutes. Then drain the water into a separate saucepan or bowl, add salt and sugar, bring to a boil and pour back into jars.

4. After 5-10 minutes, pour the water back into the pan, add vinegar and pour it into jars again. Pour the marinade to the very edge of the neck so that it pours straight out!

5. Now you can roll.

Calorie pickled hot pepper per 100 gr. - 33 kcal.

Bon appetit!

On a note! If you do not want to get a VERY hot pepper, then you can pre-soak it in hot water for 10 minutes or in cold water for a day (the water must be changed periodically). So the sharpness and bitterness will partially go away.

Video recipe: Pickled hot peppers for the winter! Well sooo delicious!!

pickled hot pepper

Hot pepper pickled for the winter in Georgian

Of course, Georgians know a lot about spicy snacks and probably know how to cook them correctly and tasty. Let's try and we have their signature recipe!

You will need:

• 2.5 kg. - hot pepper
• In a bunch - fresh herbs (parsley and)
• 4 things. - Lavrushki
• 150 gr. - big
• 250 ml. - sunflower oil (can be olive oil)
• For 3-4 tbsp. tablespoons - coarse salt and sugar (see to taste)
• 500 ml. - table vinegar (you can take wine)
• 2 liters - pure water

How to cook:

1. On the burning pods at the bottom, make small cuts so that the pepper is quickly soaked in marinade.

2. Pour water into a large saucepan, add sugar, salt, bay leaves, oil, vinegar and bring to a boil.

3. Boil the pods in a hot marinade for 6-7 minutes (possible in portions), just do not let them float and stir and turn over all the time.

4. Put the boiled peppers in a separate pan or bowl.

5. When the marinade has cooled, add finely chopped herbs and garlic, bring to a boil.

6. Pour peppers with hot marinade and put pressure on top.

7. Leave the pan in the refrigerator for a day, then transfer the pepper to jars for further storage.

Bon appetit!

Video recipe: Salting bitter capsicum in Georgian

Pickled hot pepper

Hot pepper marinated in Armenian style

In Armenia, a hot appetizer called “tsitsak” is prepared from young, still light green peppers. Served with meat dishes.

You will need:

• 3 kg. - hot pepper
• 250 gr. - large garlic
• 350 ml. - sunflower oil
• 500 ml. - (you can also take wine)
• 100 gr. - salt (see to taste)
• Large bunch of fresh parsley

How to cook:

1. Wash the pods and make cuts on the tip.

2. Place all the pods in a large saucepan or bowl.

3. Finely chop the herbs, garlic, add salt, mix well. Pour the resulting mass into the pepper and mix well again. Leave to marinate for a day, closing the pan or bowl with a lid.

4. Displace the vinegar with vegetable oil and fry the peppers in a frying pan in small portions in this filling.

5. Put the fried pods into jars and sterilize for 20 minutes.

6. Store in a cool place, but you can start tasting in a day.

7. If you wake up to try for the first time, it gently catches your breath and burns badly!

Bon appetit!

On a note! Pickled hot peppers contain endorphins in large quantities - the hormone of joy! Which we so lack in the autumn-winter period to deal with. And with pickled hot peppers, you will always have a good mood and cheerfulness.

Video recipe: Armenian Pickled Peppers

Pickled hot peppers with honey

In this recipe, we will combine the incompatible - honey and hot pepper. But the result is amazing with its unusual taste and originality!

You will need:

• 200 gr. - hot pepper for 1 liter jar
• 2 tbsp. spoons - good quality
• 1 st. a spoon with a top - coarse salt (try to your taste)
• 200 ml. (glass) - apple cider vinegar (can be table, but 6%)

How to cook:

1. At the pods, cut the tails a little and tamp tightly into the jar.

2. Prepare the marinade - mix vinegar, honey, salt. Pour marinade over peppers.

3. Close the jar with a lid, store in the refrigerator.

Calorie content of hot pepper with honey per 100 gr. - 53 kcal.

Bon appetit!

Video recipe: Hot pepper with honey

Hot pepper in tomato

Hot pepper marinated for the winter in tomato

This is a recipe for those who don't really like spicy. Tomato juice softens the pepper a little and is not so bitter.

You will need:

• 1 kg. - hot pepper
• 2.5 liters - with homemade or store-bought pulp
• 1 st. a spoon with a slide (30 gr.) - coarse salt
• 3 art. spoons (90 gr.) - sugar
• ¼ tsp - black ground pepper
• 3-4 large cloves - garlic (should get a heaping tablespoon of chopped)
• 1 st. spoon - table vinegar 9%
• 300 ml. - sunflower oil (can be olive oil)
• 5 pieces. - bay leaves

How to cook:

1. Wash the pods, cut into pieces and put in jars.

2. Preparing the marinade. In a separate saucepan, boil tomato juice, salt, bay leaf, sugar for 20 minutes, then add vinegar and chopped garlic and bring to a boil again.

3. Pour marinade over peppers and roll up.

Bon appetit!

Video recipe: Harvesting red hot peppers for the winter in tomato juice

Hot Pickled Peppers

Korean pickled hot peppers

This recipe is not a winter preparation, but for quick use. If there is no storage space. But you can cook at any time of the year and the portion that you can eat in a short time.

You will need:

• 1 kg. - hot pepper
• 3-4 large cloves - garlic
• 400 ml. – clean water
• 70 ml. - apple or table vinegar 6%
• 1 teaspoon each - black and red ground pepper and coriander seeds
• For ½ st. spoons - salt and sugar (look at your taste)

How to cook:

1. Wash the pods, cut the tails and put in jars.

2. We are preparing the marinade. Put all the ingredients from the list in a separate pan, let it boil and pour the peppers with the finished marinade. Close the jars with lids.

3. Place in refrigerator after cooling. You can eat in 2-3 days.

Bon appetit!

Pickled hot peppers - quick and easy

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