Bitter pepper marinated for the winter in pieces. Harvesting pickled hot peppers for the winter: the best recipes

Pickled hot peppers are an appetizer for real gourmets. He is able to add piquancy and a special flavor to any dish. Canned chili is ideal as an appetizer for meat or baked fish steaks. It is also added to pickle mixes and as a savory seasoning for first courses. Properly prepared pepper is not only tasty, but also very healthy, and under all conditions it can be stored for a long time.

Pickled Chili Peppers - Easy and Quick Recipe

To prepare such a spicy and spicy winter appetizer from fresh, hot peppers, you need a minimum set of ingredients and a little time. From products usually take 10-15 pods of fresh cayenne pepper green or any other color, as well as vinegar, salt and sugar to prepare a classic marinade.

First of all, the chili pods are well washed and cleaned. Then, with a sharp kitchen knife, remove the green tails and chop each of them into uniform, small rings. The resulting rings are poured into clean glass jars and proceed to the preparation of the marinade. In a separate container, mix 2 teaspoons of salt, 4 tablespoons of sugar and dilute it all with a glass of ordinary or wine vinegar.

Everything is mixed well and chopped pods in jars are poured with the resulting marinade, the lids are rolled up and the blanks are sent for storage in a refrigerator or cellar at a temperature not higher than + 5-7 degrees.

The appetizer turns out to be moderately spicy, the rings are delicate in structure, and the minimum amount of spices and spices retain notes of the natural freshness of the vegetable. It is especially good to serve it with hot beef from the oven or other fatty meats.

Hot peppers with spices in the marinade - a spicy vegetable snack for the winter

Marinating according to this recipe allows you to get a very piquant, tender and fragrant pepper. It can be added to a variety of dishes and it will decorate each in its own way.

For the preparation of seamings for one liter jar, the following ingredients are usually used:

• red capsicum - 350 gr.;
• garlic (1 head) and greens (cilantro, dill, fresh mint);
• vinegar, salt and granulated sugar;
• coriander spices, ground pepper, cloves and bay leaf.

Pepper for snacks is better to take a bright red, rich color. It is considered more useful and savory, in addition, it gives a more interesting aesthetic appearance to the finished snack. But, if desired, you can cook a seam from green or orange pods.

The leaves of the greenery are cut and cut into several pieces, and the stems are removed. Garlic is disassembled into slices, while not peeling off the top peel.

Peppers are thoroughly washed with water and neat holes are made in the area of ​​\u200b\u200bthe stalk or from the sides so that excess air does not collect inside the fruit.

Pods are poured with boiling water and left to infuse for 5-7 minutes in a saucepan. This procedure is repeated several times. It is necessary in order to soften the pepper a little before laying it in jars.

While they are in boiling water, clean water is poured into another pan, put on the stove and chopped greens, unpeeled garlic, coriander, mustard seeds, salt, sugar and other spices are poured into it, based on personal taste preferences.

The ingredients are mixed well and brought to a boil, after which they are cooked for another 10-15 minutes. At the end of the process, pour a few tablespoons of grape or apple cider vinegar into the pan and let the marinade brew. At the bottom of clean, pre-sterilized jars, greens are carefully laid out from a saucepan with spices, softened vegetables are loosely placed on them, and everything is poured with warm brine under the neck from above.

Now the lids are rolled up, turned over, allowed to cool and sent to a cellar or other storage room. The juicy and unique taste of such a pepper will appeal to many lovers of spicy and unusual food.

Chili marinated with honey and mustard - an appetizer for true gourmets

A very tasty recipe for chili peppers, which is obtained with sweet and at the same time sharp and delicate notes due to honey.

To prepare this snack, you will need the following set of ingredients:

• chili pods in orange, red and green;
• natural bee honey;
• mustard seeds, allspice and bay leaf;
• fruit vinegar.

Peppers are thoroughly washed in water, sorted and allowed to dry. Then, with a toothpick or fork, pierce each pod in the middle or in the place of the tail so that it marinates well.

Glass jars are sterilized, washed and dried. At the bottom of each container put mustard seeds mixed with allspice peas. In parallel, honey is mixed in a bowl with grape or apple vinegar essence (7-9%) and the mixture is allowed to brew for 20-25 minutes.

Washed pepper pods with tails are carefully laid out in jars with spices and everything is poured with sweet-sour marinade on top. Shake a little so that the liquid is more evenly distributed over them, tightly close the lids and send for storage.

After some time, the pods will be soaked in honey infusion and acquire an unforgettable taste, especially if served with fresh hot dishes as an accompaniment.

Adjika "classic" of two types of pepper

The combination of hot and sweet pepper sauce is very tasty and healthy. It is used as an independent dish, for example, smeared on bread, or as a spicy addition to various side dishes, meat or poultry.

To prepare adjika according to this recipe, take the following set of products:

• two types of red pepper (500 gr each);
• fresh garlic cloves,
• coriander, cilantro seeds and table salt.

In order for adjika to have a richer consistency and be better stored, before cooking, well-washed peppers are kept at room temperature for several days so that they wilt a little. Or soften their structure with boiling water.

Then the fruits are cut with a knife, cut into several parts, cleaned of seeds and the stalks are removed. In a small mortar, crush the coriander and cilantro seeds.

You can also add other spices to taste, such as mustard seeds or sweet peas. The garlic is peeled and finely chopped, then mixed with pieces of pepper and sent to a blender or the vegetables are passed through a meat grinder.

A little salt and chopped spices are added to the resulting puree mixture, everything is mixed well and sorted into clean, sterilized jars, immediately rolling them up with lids. Such adjika is stored for several months in a cool cellar or in a pantry with a minimum amount of light at a temperature of + 8-12 degrees.

Chili Pickled Whole - Easy Homemade Recipe

In this way, you can preserve vegetables in a hurry, since it uses a minimum of ingredients, and you can serve pickled chili peppers to the table a few days after cooking. The pods are used in small sizes, ripe, green or red for your choice.

From products and spices you will need:

• chilli pepper - 1 kg;
• vinegar, pure water, salt and granulated sugar;
• lavrushka and spices to taste (coriander, mustard, cilantro, cloves, etc.).

Peppers are taken, then put in a colander and washed. At the level of the tail or from the side, a puncture is carefully made with a toothpick or other suitable object. At this time, salt is mixed in a saucepan with sugar and the necessary spices (we use a classic set of coriander, garlic and mustard seeds).

A mixture of spices with water is simmered over low heat for 5-7 minutes, stirring the ingredients occasionally. A few bay leaves are also added there, and at the very end, vinegar essence is added in the amount of 1-2 tablespoons. Without waiting for the marinade to cool, they pour the pods laid out in clean jars under the neck and clog the lids. The blanks are turned over, allowed to cool at room conditions and sent to the shelves.

Peppers are soft, retain all the piquancy and can be used in combination with a variety of products. But they are best served as an accompaniment to delicious meat dishes with garlic and fresh herbs.

Mexican-style onion salad - a "fiery" appetizer for the festive table

This recipe is not suitable for everyone, as the output is a very hot snack. But lovers of spicy dishes will certainly take note of it.

To prepare the "fire salad" you will need:

• jalapeno and fresno peppers (10-15 pods each);
• garlic and onions;
• bay leaf and dried oregano;
• salt, sugar and spices.

Cayenne chili pods are washed with water, then the tails are removed and the fruits are cut into thin rings. Onions and garlic are peeled and cut with a sharp knife into uniform rings. Pour water into a saucepan, bring it to a boil, add dried bay leaf and salt with sugar to taste.

The marinade is boiled over low heat for 10-15 minutes, stirring occasionally, then vinegar (1 cup) is poured and the fire is turned off. Onions, garlic and chili rings are mixed in a convenient container, poured into jars or plastic containers and poured with hot brine.

After a week of storage, you will receive a spicy snack, which is used mainly as an additive or seasoning for dishes.

Hot chili sauce is a versatile and savory snack

Such preservation is served with a variety of dishes as an exquisite, savory addition. It's tasty, spicy, and keeps pretty well.

The classic recipe for cooking includes the following ingredients:

• fresh tomatoes - 4-5 pieces;
• Bulgarian and cayenne peppers (2-3 pods), depending on the desired spiciness;
• olive oil and celery;
• salt, basil, sweet peas;

Celery stalks and peppers are washed and cut into identical rings. Garlic is crushed with a knife and all vegetables are sent to a heated frying pan with olive oil. Fry them for 10-15 minutes over medium heat until a light, golden crust is formed.

Tomatoes are washed, blanched and skinned. Sweet and hot peppers are de-seeded and cut into small pieces. 5-6 minutes after frying the first batch of vegetables, pepper cubes and chopped tomatoes are added to them. Pepper, salt, oregano, basil and other possible seasonings are added there to your taste.

Stew the ingredients over low heat for 10-15 minutes until a homogeneous consistency is formed. If it turns out to be too thick, then it is slightly diluted with plain water, and vinegar is poured in there 2 minutes before the end.

Remove the sauce from the heat, let it cool slightly, and then, if possible, grind it further in a blender to make it soft, without large vegetable slices. Sorted into jars, close them, and the universal snack is ready to eat both fresh and after 1-2 months after storage in the refrigerator.

Korean style spicy dressing

Koreans are known for their love of spicy food. At the same time, the secret of the piquancy of meat and vegetables prepared according to recipes from this Asian country lies in all kinds of sauces and dressings, the main ingredient of which is chili pepper.

To make this versatile dressing you will need:

• fresh pods of hot pepper (3-4 pcs.);
• garlic, olive oil;
• ground red pepper, coriander, paprika, oregano, basil, cilantro.

Garlic is peeled and crushed with a crusher or press. Wash the peppers, remove the stalks, seeds and cut as thinly and finely as possible. In a suitable container, all types of prepared seasonings are mixed, salt and a little sugar are added to them if desired (to reduce the “burning” effect of such a sauce).

Heat a frying pan with olive oil over low heat. Next, pour chopped garlic into it and lightly fry (30-50 seconds). Then vegetables and mixed seasonings are added and everything is stewed for 3-4 minutes, no more.

Without letting the sauce cool down, it is sorted into sterile jars, closed with lids and sent to the refrigerator for storage. If you plan to serve such a sauce immediately to the table, then it can be cooled or served piping hot, the “effect” of spiciness from this will only increase. Koreans prefer this sauce for meat, stewed fish and seafood.

Green adjika - a recipe for a spicy and delicious sauce

Traditional adjika for the winter is made from red tomatoes with the addition of various vegetables. We offer a recipe for a hot sauce of green chili peppers with parsley and cilantro.

For its preparation you will need:

• selected green peppers - 5-7 pods;
• garlic and celery stalk;
• fresh parsley and cilantro;
• dried dill, coriander and salt.

Hot chili is thoroughly washed, then wrapped in a newspaper or towel and left to dry in its natural form for several days. As soon as they are dried, they are cleaned of seeds and cut into medium-sized slices.

Fans of dishes with peppercorns will never refuse to “tickle” their receptors with hot hot peppers marinated for the winter. Put as a "spicy" addition to the side dish, prepare sauces. Preparing bitter chili pods in a jar is like adding zest to a woman, and pepper to a man. Did you know that hot pepper promotes the production of the happy hormone endorphin. Pickle chili, and you are guaranteed a good mood.

Most of the recipes are taken from Caucasian cuisine. They know a lot about spicy snacks, because no meal is complete without them.

How to pickle chili deliciously - the secrets of harvesting hot peppers

• Green, red, it doesn't matter. It also makes no difference whether the pods are whole or cut.
• For canning, select thin, long specimens, they marinate faster. And a lot more can fit in a jar.
• Be sure to trim dry ends. And do not remove the tail, it is convenient to hold the pepper for it. Do the pruning carefully, without violating the integrity of the pod.
• To slightly remove the hotness of chili, I suggest soaking it for a day in cool water. Or pour boiling water for 10 minutes, then drain and start the marinating process.

A simple recipe for pickled hot peppers in a jar

The easiest quick chili pickling recipe that does not require special skills.

You will need:

• Capsicum - 400 gr.
• Water - 150 ml.
• Sugar - 3 large spoons.
• Garlic - 5 cloves.
• Wine vinegar - 100-150 ml.
• Salt is a spoon.

Step by step recipe with photo

Slice the pepper pods into rings. Seeds do not need to be removed if used for making sauces and other dishes.

Put in a bowl for now.

Prepare the garlic cloves. Crush each by pressing with the flat part of the knife. It will release juice and flavor better.

Pour water into the cookware. Boil, lay the garlic cloves, all the sugar and salt.

Wait for the spices to dissolve, pour 100 ml. vinegar. Without delay, lay the chopped chili. Try the marinade, it should be a little richer than you need for the meal.

At the first "gurgling", without waiting until it boils, turn off the burner.

Steam jars and lids. Transfer the pepper, pour the marinade, twist.

• For momentary use, spin is not needed. Close the pot with a lid, wait 15-20 minutes.
• Then transfer to a jar, send to the refrigerator shelf. Take a sample after a day.

Hot peppers marinated with vinegar and oil

Recipe from the "You'll lick your fingers" series. For beauty, the workpiece can be made from red and green varieties of capsicum. Very tasty as a side dish.

You will need:

• Pepper pods 1.5 kg.
• Sugar - 2 tbsp. spoons.
• Vegetable oil - 2 cups.
• Parsley - a bunch.
• Salt - an incomplete large spoon (0.75).
• Essence - ½ teaspoon.
• Suneli hops - 3 teaspoons.

How to marinate:

• Rinse the pods, remove the stem.
• Pour oil into the pan, put pepper.
• Sprinkle it with salt and sugar. Mix well.
• Simmer over moderate heat, remembering to stir vigorously.
• Notice that the pods are softened - put chopped parsley, hops, pour in vinegar.
• Stir the contents, continue to simmer for the next 15 minutes.
• Fill the cans, spin. It is better to store preservation in the cold.

Pickled hot peppers - a recipe with honey in a cold way

A popular recipe with excellent taste. Nothing complicated in cooking, except try to find apple cider vinegar. Or wine, it also makes the marinade tender, without a pronounced vinegar smell.

It will be required for a liter jar full of pods:

• Apple cider vinegar - a glass (replacement with 6% vinegar is possible).
• Honey - 2 large spoons.
• Salt is a spoon.

Cooking:

1. Cut the peppers, place tightly in a liter container.
2. Separately, mix the ingredients for the marinade.
3. Pour into a jar, close with a regular nylon lid, move to the refrigerator shelf.

Whole hot pepper without sterilization

The simplest classic pickling recipe for the winter with a traditional minimum of spices. It is made by double pouring, so no other heat treatment is required.

You will need:

• Water - 5 glasses.
• Salt - 2 tbsp. spoons.
• Pepper - how much will go into the jar.
• Sugar - 3 tablespoons.
• Acetic acid 9% - ½ cup.
• Lavrushka, dill, allspice. You can add mustard grains, parsley.

How to marinate:

1. Prepare the pepper for harvesting - wash, remove dry tips.
2. Put the spices on the bottom of the jars. Next, fill to the top with pods.
3. Fill with boiling water. Leave for 15-20 minutes to warm up the pods.
4. Drain into a saucepan, add loose spices. Boil. Stir to dissolve salt and sugar.
5. Fill the jars with brine, hold again, warming up the workpiece.
6. Make the marinade boil again by adding the vinegar. Return to the bank, roll up.
7. You can roll it under any cover - iron, screw, nylon, jars do not explode.

How to pickle hot peppers in Georgian

It is worth learning from representatives of Caucasian cuisine, because they understand spicy snacks like no other. A quick recipe, so make it for the winter, but be sure to leave a small portion, otherwise you will walk in anticipation only in the area of ​​\u200b\u200bthe refrigerator.

You will need:

• Chili pepper - 2.5 kg.
• Garlic - 150 gr.
• Salt - 3-4 tbsp. spoons.
• Leaf celery, parsley - a bunch.
• Vegetable oil - 250 ml.
• Lavrushka - 4 leaves.
• Table vinegar - 500 ml.
• Sugar - 3 tablespoons.

How to prepare:

1. Cut the pods at the base to quickly soak in the marinade.
2. Blanch the pods in boiling water for 6-8 minutes. At the same time, stir vigorously, not allowing to float. For the convenience of the process, put the chili in the pan in a small amount. Place in a marinating bowl.
3. Boil the marinade: add sugar, vinegar, oil, bay leaf to the water, add salt. Boil, wait for the spices to dissolve. Cool down.
4. Add chopped celery, garlic, parsley to the marinade. Put it back on the stove and let it boil.
5. Pour the pods with boiling marinade. Place oppression on top. After cooling, move to the refrigerator shelf.
6. After a day, put it in jars, send it to be stored in the pantry, cellar.

Armenian hot pepper recipe

Pepper for Armenian preparation is taken still green, milky ripeness. They are not too hot, but marinated amazingly delicious. By the way, the Armenians call it tsitsak, so if you hear it, you know what it is about.

Take:

• Bitter green peppers - 3 kg.
• Garlic - 250 gr.
• Oil - 350 ml.
• Parsley - 2 bunches.
• Apple cider vinegar - 500 ml.
• Salt - 100 gr.

We marinate:

1. Cut the pods with a cross at the stem. Place in a wide bowl.
2. Chop up the parsley. Press the garlic cloves into a paste. Put in a bowl, salt, stir.
3. Put the pods in a bowl, mix well. Set aside for a day.
4. After the specified time, fry the peppers. To do this, mix the oil with vinegar, pour into the pan. Fry the blanks in small portions.
5. Arrange the fried pods in jars. Sterilize in bath 20, timed after boiling.
6. You can try pickled peppers after a day, I recommend leaving at least a jar without seaming and sterilization, placing it in the refrigerator.

Korean Pickled Hot Pepper Quick Recipe

Korean food lovers, rejoice. You have not been forgotten. It will not work to prepare a recipe for the winter, unfortunately, it does not last long. But it's silly to refuse an amazingly delicious snack, right?

• Hot pepper - kilogram.
• Water - 2 glasses.
• Garlic - half a head.
• Ground pepper - a small spoon.
• Acetic acid 6% - 70 ml.
• Ground coriander - teaspoon.
• Ground red chili - the same amount.
• Sugar, salt - ½ tbsp. spoons.

How to pickle:

1. Fill the jar tightly with pods.
2. Boil the marinade by boiling water in a saucepan, adding the ingredients suggested in the list.
3. Pour, set aside for 2-3 days. Then try and lick your fingers.

Video recipe for harvesting pickled peppers You will lick your fingers

Video with a step-by-step recipe for harvesting hot peppers for the winter. Make at least a couple of jars and enjoy. Good luck with your preparations!

In recent years, the leading position among conservation has been occupied by preparations for the winter from hot peppers. There are many simple recipes for pickled peppers for the winter, the essence of which is different in terms of ingredients, marinade, sterilization method and other nuances. Spicy lovers will not be able to pass by these cooking methods, which guarantee easy cooking and an amazing end result.

Different methods of manufacturing preservation involve the creation of blanks with different spiciness and other taste characteristics. As the main component, you can choose different varieties of pepper, up to room pepper "Spark". Read more about all the intricacies of pickling hot peppers, read further in our article.

Useful qualities of hot pepper

This product has a low calorie content - less than thirty per hundred grams. At the same time, for the use of hot pepper, it is important to take into account its sharpness, which can adversely affect the gastrointestinal tract.

People with gastritis and ulcerative lesions of the stomach and duodenum are strictly contraindicated in the use of the product.

For healthy people, pepper can be a source of beneficial trace elements. Thus, sodium in its composition has a positive effect on the water-salt balance of the body, and atherosclerosis is able to protect the body from the development of cancer cells, atherosclerosis (accumulation of cholesterol plaques in the walls of blood vessels), and also has a positive effect on metabolic processes.

We must not forget about the presence of vitamin K and ascorbic acid, which has a beneficial effect on the protective functions of the body.

Delicious preparation in oil

This simple recipe for pickled peppers for the winter in oil is very popular in the Bulgarian latitudes. As the main ingredient, the “shipka” variety is more often used, but in its absence, you can use a kilogram of any other.

The rest of the components include:

• Sunflower oil - 120 ml;
• Sugar - 4 tablespoons;
• Salt;
• Carrot;
• Vinegar - 400 ml (6%);
• Six cloves of garlic;
• A bunch of greens.

How to pickle hot peppers:

1. Rinse and dry the main component on a tissue or towel.
Mix oil with vinegar, pour granulated sugar on top and salt the mixture. Leave it on for six minutes.

2. Chop the washed greens. Peel the garlic cloves and cut the carrots into circles.

3. Place the chopped pepper in a pan without oil. Work it on fire until cracks appear on its surface and blackening on the sides. Place new pieces as they come in to achieve even frying.

4. Cooking hot pickled peppers for the winter involves the final step, namely, placing the pepper in sterilized containers. Place carrot circles, garlic cloves and green ingredients on top.

Pour the marinade on top of the components, cover the containers with a lid.

Method without sterilization

The following recipe for pickled hot peppers involves creating a dish without the need for sterilization. The final product will contain notes of spiciness, which will complement the sweetish marinade.

We list the main ingredients for creating such a blank:

• Pepper - 200 grams;
• Three peas of bitter pepper;
• A bunch of parsley;
• Two garlic cloves;
• One laurel leaf;
• Water - 1 liter;
• Vinegar - 3 tablespoons;
• Sugar and salt - two tablespoons.

Algorithm for creating delicious hot peppers:

Wash and clean the main component.

Rinse the parsley bunch and peel the garlic cloves.
Start sterilizing jars. Prepare metal lids that are suitable only for such preservation.

Pour black peppercorns at the bottom of the jar, place garlic cloves, parsley and a leaf.
Put the main ingredient in a jar so that there are no voids left.

Now you need to start creating the marinade. Sterilize the lids: to do this, place them in a container of boiling water and heat the material for two minutes.

Pour vinegar into the water, sprinkle sugar and salt. You need to add such products while boiling water.
Boil the resulting solution for two to three minutes.

Fill the jar with marinade and seal it with a lid.
Turn the glass containers over and wrap them in a blanket.

The final product will delight every spicy lover in the cold winter season and will be an excellent product both in solo use and as an addition to the main course.

Preservation with onions and chili peppers

This product will be an excellent addition to homemade pizza, borscht, spaghetti or sandwiches. You can also use it as a solo dish.

So, before proceeding to a step-by-step description of the method of pickling hot peppers, you need to list the main components:

• Two onion heads;
• Two not too hot peppers;
• Wine vinegar - 200 ml;
• Spoon of coriander;
• Sugar and salt - 3 tablespoons;
• Water - 130 ml.

Method for making hot peppers:

Peel the onion head and cut it into rings.
Wash the main component, clean it and grind it into medium-sized circles.
Lay the prepared rings on the bottom of the glass jar, layering on top of each other.

Prepare the marinade. Pour a couple of tablespoons of granulated sugar and salt into the water, add vinegar. Place the coriander seeds there and pour the solution over the vegetables.
Cover the glass container with a nylon lid and place the jar in the cellar or pantry for storage.

Preparation with hot pepper and honey

The following easy pickled pepper recipe for the winter is a great treat for spicy food fans, which has a hint of sweetness due to the addition of spicy honey.

To do this, prepare a sharp component in an amount to tightly fill the glass container.

In addition, you need to do the cooking:

• Honey - two spoons;
• Vinegar - 9%;

After preparing all the components of the pickled hot pepper recipe, we proceed to the culinary process:

• Rinse the main component, clean it and dry it with a clean cloth or towel.
• Mix warmed vinegar with spoons of honey and granulated sugar.
• Pour the contents of the glass container with the resulting solution. Close it with a lid and store it in the pantry. The end product will delight you on harsh winter evenings with its sharp taste and spicy taste of honey. The duet of the sharpness of the main component and the sweetish marinade will leave every eater in complete delight.

Armenian recipe for preservation for the winter

This product is very popular in Armenia as a tasty addition to barbecue. The pickling process will take place in a glass container without fermentation.

We list the components for creating pickled hot peppers for the winter, in addition to a kilogram of the main ingredient:

• Three carrots;
• Two garlic heads;
• Greenery;
• Sunflower oil - 100 grams;
• Two tablespoons of salt and granulated sugar;
• Four tablespoons of nine percent vinegar.

Let's start the culinary process:

• Rinse the main component and separate it into two parts.
• Rinse the greens under running water and chop, then clean the garlic heads. Grate carrots.
• Mix all chopped ingredients in a separate bowl. Create a marinade from the indicated components and boil it for two minutes.
• Place the prepared vegetables in layers in sterile jars and fill them with a solution.
• Roll up the containers with lids and turn them upside down.

Marinating in Vinegar: The "Cold" Method

This product has a pleasant taste, which contains notes of sourness and sharpness.

We list the main components:

• Variety "Lamb's horn" - two hundred grams;
• Sugar - 245 grams;
• Vinegar - four hundred ml.

The process of creating a dish:

• Under running water, wash the main component, cut off the excess components and dry it with a napkin.
• Make holes on the surface of the pepper and place it in a container.
• After that, pour granulated sugar on top, and pour vinegar on top.
• Cover jars with lids and turn them upside down.

After a couple of months, the workpiece can be served on the table.

The culinary process will not take you much time, effort and money. And the final product will delight you in the harsh winter and will become an integral part of the festive table both as a solo dish and as an addition to other food.

Jalapeno and tomatoes: hot adjika recipe

This preparation will be an amazing dish for every spicy lover, but in this case it is important to keep the seeds of the main component - they contain the main notes of hotness and spiciness.

So, we list the list of necessary products:

• Bulgarian pepper - six kilograms;
• Jalapeno - three hundred grams;
• Sunflower oil - five hundred grams;
• Parsley;
• Two kilograms of tomato sauce (to create it, simply scroll the tomatoes through a meat grinder);
• Garlic heads - five hundred grams.

Stages of the culinary process:

• Peel the heads of garlic and puree them with a meat grinder.
• Leave the garlic puree in a frying pan filled with oil, heat-treat for fifteen minutes.
• Peel the Bulgarian pepper and pass it through a meat grinder.
• Pass Jalapeno through the cooking mechanism.
• Place two types of pepper in the pan. Mix all ingredients.
• Add a bunch of herbs and tomato sauce to a high-sided pan.
• With the help of red pepper, add a touch of spice to the substance.
• Place the final product in glass containers and close them. Store containers in a pantry or cellar.

Armenian green pepper recipe

As the main component, you need to use three kilograms of tsitsak pepper, which is distinguished by its yellowish color and oblong shape. In addition, it is important to prepare other components:

1. Several garlic heads;
2. A bunch of dill;
3. A glass of salt.

Let's start cooking:

• Before the manufacturing process, you need to leave the tsitsak in the sun so that it wilts slightly and becomes wrinkled.
• Next, wash and clean the tsitsak, make a couple of punctures on its surface with a fork.
• After that, chop a bunch of greens and send it to the pan to the main component.
• Garlic heads should also be placed in the container.
• Pour granulated sugar into the water, and pour the vegetables with the resulting solution. Cover the container with a plate on top and leave it for a couple of days. Within three to eight days, the pepper should actively ferment. It is difficult to determine the exact time of the completion of the process, but the yellowish tint of tsitsak may indicate the completion of the process.
• Next, tip the finished tsitsak into a colander and squeeze it lightly. Then distribute the component in glass containers in such a way that no voids remain.
• Sterilize the container for fifteen minutes, and then start rolling the cans. After that, turn them upside down and wrap them in a blanket, and after a few days it will be possible to place the blanks on the shelves of the pantry or cellar.

Conclusion

There are many simple recipes for pickled peppers for the winter, the result of which will not leave indifferent any lover of homemade preparations, especially with spicy notes of the spicy main component. Some variations in the creation of dishes help to use almost any variety of pepper in combination with components that will be an excellent addition to the overall flavor composition.

Pickled hot pepper perfectly complements the taste of many dishes in a cold mean winter. The recipe is simple, and the preparation of this seasoning does not take much time: the appetizer is quite spicy, so a family will need several small jars.

Ingredients:

• peppers;
• 1 liter of water;
• 25-30 g of salt;
• vinegar 9% - 1 tsp;
• spices at will;
• 20-25 g of sugar.

How to cook:

1. Sterilize jars and lids for rolling, wash the pepper thoroughly and dry it on a paper towel. If the fruits are used whole, then the pepper should have intact pods, tails can be left, so the peppercorns look more beautiful.
2. Spices are added at will: mainly garlic, allspice, peas, horseradish (root or leaves), dill, basil, cherry or currant leaf. In addition, you can put cloves stars and a small piece of cinnamon, but do not overdo it.
3. Now you should prepare the marinade: for this you will need to mix water, salt and sugar, bring to a boil and wait for the bulk ingredients to dissolve.
4. We put fruits and spices in prepared jars and pour it all with boiling marinade.
5. Let stand for 5 minutes and pour the marinade into a saucepan.
6. As soon as the liquid boils again, repeat the procedure.
7. We do the same for the third time.
8. Before rolling, add 1 teaspoon of 9% vinegar to each jar.
9. Cover jars with warm material until completely cooled.

Such a blank will be perfectly preserved at room temperature. If you preserve hot peppers in liter jars, then you can add small tomatoes and slices of sweet bell pepper there, the fruits are unusually tasty.

Pickled hot peppers from Georgia

Such an ingredient will spice up any dish, among other things, this dish is an excellent prophylactic against colds.

Ingredients:

• peppers;
• 3-5 peeled garlic cloves;
• 2-3 pieces of black and allspice;
• clove asterisk;
• 40 g of salt;
• 50-60 g of granulated sugar;
• 5 g of vinegar 9%;
• a few pieces of horseradish.

Cooking process:

1. We put the washed and dried pods of bitter pepper in prepared jars, which should be scalded with boiling water and dried.
2. We put spices and herbs between the fruits. You should not fill the jar to the very edge, it is enough to fill it "up to the hanger".
3. Now fill the vessel with boiling water and leave for half an hour.
4. The spice flavored water is great for making a marinade. Drain the water from the jars into a saucepan.
5. We dissolve salt and granulated sugar in the liquid, put the pan on the fire, bring to a boil. For conservation, it is best to use enamelware.
6. Pour boiling marinade over peppers again and let stand for 10 minutes.
7. So that the banks are preserved all winter and do not deteriorate, we do the same thing again.
8. Now the jars can be rolled up, but before that we add 5 g of vinegar with a strength of 9% to each vessel.

The workpiece will quietly stand until spring, even at room temperature. If such an appetizer seems too spicy, then hot peppers can be pre-soaked in cold water: the more often you change the water, the softer the taste of spicy fruits will be.

Korean Recipe

Korean salads are extremely popular dishes and are in great demand among the population. Any hostess, even a beginner, can prepare such a salad. Vegetables can be very diverse, but the dressing is almost the same everywhere: seasonings, vinegar and sunflower oil, in which onions were previously fried.

To prepare the twist, you will need:

• 1 kg of hot pepper, red or green;
• half a head of garlic;
• 70 ml 6% vinegar;
• half a tablespoon of salt;
• half a tablespoon of sugar;
• 1 teaspoon red ground pepper;
• 1 teaspoon black ground pepper;
• 1 teaspoon coriander seeds;
• 400 ml of water.

If you are preparing hot peppers for storage in the winter, then the jars must be sterilized, and if you intend to use immediately, then you can skip the process of disinfecting the dishes.

Cooking process:

1. First, table salt and granulated sugar are dissolved in water.
2. Put the dishes on the fire, after boiling, add pepper, red and black, chopped garlic and coriander.
3. Vinegar is poured into the pan last, before pouring marinade over peppers.
4. The jars are cooled and after three days you can enjoy ready-made peppers.

With vinegar and honey

To prepare this wonderful appetizer you will need:

• hot pepper - 5 kg (prepare pods of different colors);
• 250 g of honey (even candied honey can be used, but it is better to melt it in a water bath or in a microwave oven);
• 1 liter of 6% vinegar;
• 360 ml of sunflower oil (you can take less, but in this case you need to add water);
• 2 teaspoons of table salt;
• 2 heads of garlic, to be peeled
• spices to taste (allspice peas, bay leaf, cloves).

How to cook:

1. Place the washed vegetables tightly in glass jars.
2. Prepare marinade from vinegar, oil and salt.
3. Honey is placed at the rate of 2 tablespoons per 1 glass of vinegar, but the sweetness can be adjusted to your liking.

In this form, the workpiece can be stored for a long time without seaming, but the jars should be kept in a cold place: it can be either a refrigerator or a cellar.

"Honey Taste"

Hot red pepper can compete with the usual pickled cucumbers and tomatoes. An unusual appetizer of bright color is perfect for meat dishes. For those who prefer spicy dishes, pickled bitter peppercorns will become indispensable preparations for the winter. In order for the appetizer to have a rich aroma, honey must be taken natural. Its delicate texture will give a silky marinade and a beautiful golden color.

Ingredients:

• 3 kg of bitter red peppercorns;
• 500 g of vinegar;
• 500 g of vegetable oil;
• 400 g of honey;
• 40 g of salt;
• laurel leaves;
• black peppercorns.

Cooking process:

1. Prepare containers: glass jars must be sterilized.
2. Lay the bottom of the jars with bay leaves and a few peppercorns.
3. Wash the fruits, dry and clean the seeds.
4. Cut the peppercorns into three segments and fold them into each other like a nesting doll.
5. In a saucepan, mix sunflower oil, honey, salt, vinegar. Put the container on the fire and bring to a boil.
6. Pour the peppercorns with the prepared marinade.
7. Sterilize jars for 10 minutes and roll up.
8. You can store both in the cellar and in the refrigerator.

You can put a few cherry tomatoes in a jar of hot peppercorns. Tomatoes of the same color will also acquire a sharp and rich taste.

Hot pepper at home

A spicy appetizer diversifies the taste of all kinds of homemade meat, fish and vegetable dishes. Not only is it really tasty, but also very useful. Bitter pepper will replace many cold medicines, help strengthen the immune system and cleanse the veins. To make sure that this is a wonderful seasoning, prepare a small half-liter jar for testing.

When choosing fruits for preservation, pay special attention to the peel: it should be dense and not damaged. For a small capacity, the pods can be cut into rings, but not too narrow.

For one jar with a capacity of half a liter you will need:

• 250 g pepper;
• 1 glass of hot water;
• half a teaspoon of black peppercorns and the same portion of coriander seeds;
• 15 g of table salt;
• 7-10 g of sugar;
• 30 g 9% vinegar;
• 1 tablespoon of sunflower oil.

Cooking process:

1. Pour spices into hot water, except for vinegar and oil, cook chopped peppers in this marinade for about 5 minutes.
2. Remove the pepper from the pan with a slotted spoon and place tightly in a clean jar.
3. Add vinegar and vegetable oil to the remaining brine, let the marinade boil.
4. Pour the hot liquid into the jar and immediately roll it up with a sterile iron lid.
5. Place the jar upside down until completely cooled. It does not need to be sterilized.

In cool conditions, blanks will perfectly last until winter.

Preservation of bitter pepper for the winter (video)

When preserving this wonderful snack for the future, it is important to remember that hot peppers, even pickled ones, are contraindicated for people with a sick stomach, liver or kidneys. Avoid giving the product to children, it is very dangerous for the digestive system of a small person. To avoid burning the skin of your hands, cook with gloves. And in no case do not touch your eyes: irritation is very painful. If you follow all the precautions when preparing and consuming hot pickled peppers, then this snack will only make you healthier.