Hot green pepper for the winter recipes. Pickled hot peppers are an excellent seasoning for the winter for various dishes

Columbus is the discoverer of hot pepper. It was he who first brought it to Europe from his long journeys. Over the six thousand years that have passed since the cultivation of the plant, a wide variety of varieties have been bred.

The plant has become widespread due to its mass healing properties, beautiful appearance and bright taste. Dishes from hot pepper will appeal to lovers of spicy food.

A vegetable used as a condiment is ideal for meat dishes, it is impossible to do without it when preparing dishes of Mexican, Indian, Asian and Caucasian cuisine.

Useful properties of hot pepper

Hot pepper, due to many useful properties, is widely used in various areas of human life.

Applications:

1. Cosmetology. In this area, various extracts from the product and essential oils are used. Thanks to its irritating properties, it promotes hair growth and strengthening. Helps to get rid of cellulite, so it is often added to massage creams and body wraps.
2. Pharmaceutics. Due to its warming properties, it is used in the manufacture of various ointments and patches for external use, for example, in the treatment of sciatica.
3. Ethnoscience. Due to the high content of vitamins, especially vitamin C, it is used as a prophylactic during the season of SARS epidemics. The fruits are used to increase appetite, improve the functioning of the gastrointestinal tract, and the presence of vitamins C and P helps cleanse blood vessels.

Contains lycopene, regular use which reduces the risk of developing cancer. In addition, the product speeds up metabolic processes in the body, promotes weight loss. Beneficial effect on nervous system, has a slight analgesic effect, promotes the production of endorphins.

Types of hot pepper

The plant is represented by five domestic and twenty-six wild species, which together number about three thousand varieties.

Depending on the capsaicin contained in the composition, it is customary to subdivide pepper varieties in accordance with the Scoville hotness scale.

According to which, an indicator of 0 points belongs to sweet bell pepper. The most pungent variety is recognized as "Dragon's Breath", bred by a British gardener, whose indicator was 2,500,000 points.

Plant varieties are divided into main categories:

• Chinese hot peppers have the strongest spicy flavor.
• Habanero varieties also have a bright, burning citrus flavor and are used to make sauces and Mexican dishes.
• Trinidad, this category combines plants with unusual fruits, having a moderate burning taste and fruity notes, used for cooking various sauces and adjik.
• 7 Pot combines peppers with an original pod shape, the fruits have a fruity aroma and a rather sharp taste.
• Jalapeno, a group of plants characterized by moderately hot, spicy, slightly sour taste. The fruits have an elongated shape and a greenish color, turn red or yellow when ripe, suitable for home cultivation.
• Cayenne peppers are low-growing plants whose fruits are yellowish or red in color, spicy or hot in taste.
• Chili, plants have berry-like fruits of moderately burning or spicy taste.
• Bush peppers have juicy small red fruits.

Note! The plant is widely loved by gardeners, for its relative unpretentiousness, because it can be grown even in a pot on the windowsill. The SHU value is indicated on the seed packaging, the higher it is, the sharper the fruits of the grown plant will be.

How to choose and prepare a product for preservation?

The conservation process will help to preserve for a long time beneficial features product, while slightly reducing its severity.

Canned pods go well with meat, fish dishes, and are also a good snack for vodka. The preservation process preserves the color, thanks to which, such a vegetable will decorate any holiday table.

For conservation, it is worth choosing smooth pods without any damage, while if the pod is to be placed in a jar as a whole, fruits of the same size should be selected. You can make a composition of fruits of different colors, or make monochrome canned food.

The pod itself can be preserved as a whole, while cutting off the tail is optional. Or cut in any way: rings, half rings, segments, and for harvesting it can be twisted in a meat grinder along with seeds. It is worth remembering that the seeds increase the sharpness of the harvested vegetable.

Note! For canning, the fruits must be thoroughly washed and dried. Some recipes call for heat treatment product by roasting or stewing. Since it is a burning and pungent product, it should not be harvested in large quantities.

How to grow more crops?

Any gardener and summer resident is pleased to receive a large harvest with large fruits. Unfortunately, it is not always possible to get the desired result.

Often plants lack nutrition and useful minerals

It has the following properties:

• Allows increase yield by 50% in just a few weeks of use.
• You can get good harvest even on low-fertility soils and in adverse climatic conditions
• Absolutely safe

Hot pepper for the winter - recipes

Pickled hot pepper

Product set:

• hot red pepper in an amount per 1 liter jar,
• water 1 l.,
• table salt, preferably "Extra" 1 tbsp. without a slide
• vinegar 9% - 1 tbsp, or vinegar essence 70% - 1/3 tsp,
• sugar 1 tbsp without a slide.

Spices (optional):

• garlic 2-3 cloves,
• currant and cherry leaves,
• dill, horseradish, sweet peas, cloves;

Cooking technology:

1. Rinse and dry the required number of pods.
2. Wash the jar and lid with laundry soap and soda, then sterilize them in a convenient way, for example, steam, in the oven or microwave oven. It is better to prepare two lids, in case one deteriorates during seaming.
3. Prepare marinade. To do this, mix water, salt, sugar in a saucepan and bring to a boil.
4. Put the washed pods in a container, add spices.
5. Pour boiling marinade into a jar for 5 minutes. Then pour into a saucepan, bring to a boil, and pour the workpiece again for 5 minutes. Repeat the procedure three times.
6. Add vinegar to the container filled with marinade, roll up the lid.
7. Turn the jar over, wrap it in a warm blanket, leave to cool.

Stuffed hot peppers

Required Ingredients:

• hot peppers round shape- 30 pieces, preferably large, with a total weight of approximately 1.3 kg.,
• wine vinegar - 1 liter,
• canned tuna 3 pieces,
• total weight of tuna is about 500 gr.,
• olives or capers - 1 can,
• vegetable oil,
• spices: garlic 3 cloves, basil.

Cooking technology:

1. Wash, dry vegetables, remove the core from them with seeds.
2. Pour vinegar into a saucepan and bring to a boil.
3. Blanch the blanks in boiling vinegar for 3-4 minutes, then take them out and dry them.
4. In a separate bowl, mix canned tuna, finely chopped olives or capers.
5. Stuff the blanks tightly with the tuna mixture.
6. Put in a container, add garlic cloves, basil.
7. Fill with oil, close the lid.
8. Store in a cool dark place for no more than six months.

Stories from our readers!
“I am a summer resident with many years of experience, and I started using this fertilizer only last year. I tested it on the most capricious vegetable in my garden - on tomatoes. The bushes grew and bloomed together, the harvest was more than usual. And they didn’t get sick with late blight, this is the main thing.

Fertilizer really gives more intensive growth garden plants, and they bear fruit much better. Now you can’t grow a normal crop without fertilizer, and this top dressing increases the number of vegetables, so I am very pleased with the result."

Armenian hot pepper

Required Ingredients:

• red pepper 1 kg.,
• water 1l.,
• salt 1.5 tbsp without a slide
• garlic 5 cloves,
• vinegar 9% - 4 tablespoons, if vinegar 6% - 7 tablespoons,
• greens 50 grams: parsley, dill, celery.

Cooking technology:

1. Rinse and dry vegetables and herbs thoroughly.
2. Bake vegetables in the oven until soft at a temperature of 150-190 degrees.
3. Finely chop the garlic, pick the green leaves, getting rid of the coarse stems.
4. In a saucepan, mix water, vinegar, salt, bring to a boil and cool.
5. Arrange layers of pods, garlic, herbs.
6. Pour the container with the prepared mixture, place under oppression at room temperature for 3 weeks.
7. Close the jars with a lid, store in the refrigerator.

Pickled hot pepper without sterilization

Required ingredients for a 700 gram jar:

• hot pepper 300 gr.,
• water 600 ml.,
• sugar 2 tbsp,
• salt 1 tsp with a slide
• vinegar 9% - 50 ml.,
• spices (optional): garlic 2-3 cloves, currant and cherry leaves, dill, horseradish, sweet peas, cloves;

Cooking technology:

1. Rinse and dry vegetables thoroughly.
2. Prepare a marinade from ½ part water, sugar, salt and vinegar, bring to a boil.
3. Wash the jar with laundry soap and baking soda, then sterilize it in a convenient way, such as steam, oven or microwave.
4. To boil water.
5. Arrange spices, garlic in a container and lay the pods.
6. Pour the workpiece with boiling water for 15 minutes, drain the water.
7. Pour the workpiece with boiling marinade.
8. Cover or roll up.

Pickled hot peppers with honey

Required Ingredients:

• chili pepper 2 kg.,
• water 0.5 l.,
• table vinegar 0.5 l.,
• sugar 2 tsp,
• linden or flower honey 2 tsp,
• salt 4 tsp without a slide.

Cooking technology:

1. Wash and dry vegetables thoroughly.
2. Wash the jar and lid with laundry soap and baking soda, then sterilize it in a convenient way, such as steam, oven or microwave.
3. Prepare a marinade from water, salt, sugar, honey and vinegar, bring to a boil, boil for 2 minutes.
4. Put the peppers in a container, it should be filled tightly, but the peppers should not be squeezed.
5. Pour boiling marinade over and roll up.
6. Roll up the lid

Pickled hot pepper

Required Ingredients:

• hot pepper 1 kg., for beauty, you can use multi-colored pods,
• salt 1 tbsp with a slide or 40 gr.,
• drinking water 1 l.,
• garlic 4 cloves,
• herbs for salting: currant leaves, cherries, dill, roots or horseradish leaves.

Cooking technology:

1. Thoroughly wash the container for salting;
2. Rinse and dry the pods and herbs;
3. Boil water on fire, dissolve salt in it, let cool to room temperature.
4. Put the bottom of the container with half of the available herbs, put the horseradish and garlic.
5. Pierce the vegetables several times with a fork near the stalk.
6. Put the pods in a container, cover with the second half of the green leaves on top and pour over the brine.
7. Put under oppression in a dark cool room for 2 weeks.

Ways to dry hot peppers

In order to properly dry the fruits of the plant, you must follow some rules:

• Vegetables must be carefully sorted and inspected for the integrity of the peel. Pods that have spots, bruises, defects are not subject to drying.
• The fruits can be dried whole, for this you should choose pods of the same size and color. You can cut the fruit into sticks, this method saves space and reduces the time for drying.
• When working with pepper, wear rubber gloves and avoid contact with eyes. Also, don't touch your face.
• In order to dry the pods in the air, you can use a thread and a needle. To do this, the capsicum is strung on a thread and hung in a well-ventilated room. Fruits should not touch each other. In this position, they are left to dry completely. If the vegetable is cut into sticks, then it should be evenly distributed in one layer on sheets of paper for 7-12 days. Several times during the time it is necessary to move and shake the chopped vegetables and change the paper.
• For drying in the oven, the sliced ​​\u200b\u200bbars are laid out on a baking sheet and left to dry completely with the door ajar. The temperature of the oven should not be more than 60 degrees, the drying time is about 5 hours.

If the capsicum has a bright intense color, brittle and fragile structure, this indicates that it is dried. Chopped sticks can be ground into powder and stored in a glass container.

Good to know! Hot pepper is a wonderful plant, the fruits of which contain a large amount of useful substances and vitamins. Properly stored product is a wonderful snack for any meal, especially in winter period time.

Having prepared pickled hot peppers for the winter, you will lick your fingers with recipes with a photo that will help prolong the enjoyment of your favorite vegetable and give the dishes a touch of spicy zest.

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

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

• verified;
• delicious;
• long-term storage (subject to the preparation technology)

Pepper in vinegar "Easy and simple"

A jar with such pepper is in the kitchen cabinet, probably, in every housewife. Making such a blank is not only easy, but also easy and fast.

We put red, capsicum, hot pepper in a liter jar and pour 9% table vinegar, such as is sold in ordinary stores. We cover with a nylon lid and send it to the shelf in the kitchen cabinet.

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

Having prepared such a pepper, spicy, pickled, for the winter, simple and reliable, it can be used both in pure form as well as in cooking. Spicy vinegar is also suitable for use, which can be added to dishes and preservation.

"Easy and simple with onions"

Using the previous recipe, when the pepper is marinated in pure vinegar without additives, you can diversify it by adding onions to the jar.

Bulbs for this it is better to take small, small. After cleaning, they are put into the jar whole, and if they are large, they are cut in half.

Such a pickled onion with pepper turns out to be very juicy, tasty and spicy, even true gourmets appreciate the taste of a spicy vegetable.

Oriental recipe

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

When preparing a spicy dish, you should especially pay attention to the fact that the pepper should be thick-walled, dense and elastic. The vegetable does not require special preparation. It is enough to wash it and dry it with a napkin.

To prepare such a preparation, it is necessary to warm the pepper. You can do this in several ways:

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

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

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

All ingredients are added to a saucepan and brought to a boil. Prepared hot pepper is laid out in the boiling marinade, and bring to a boil.

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

At the bottom of the prepared container, 1-2 slices of garlic are applied, and pepper is laid out on top. Top with marinade and roll up with metal lids.

pickled pepper

For fermentation, not only well-ripened fruits are used, but also green ones. However better workpiece looks in the case when all the fruits are of the same degree of maturity.

Pepper is pierced through with a fork, this procedure will allow the brine to get inside the hollow fruit.

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

You can pickle in any dish that will allow you to put oppression on top of the fruit so that there is brine on top of your finger.

At the bottom of the container we put spicy herbs and peeled garlic. Dilute salt in water and then pour brine over peppers. Cover with a linen napkin and set oppression.

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

In cooking, it is customary to use hot peppers as the main or additional flavoring ingredient in marinade fillings, dressing soups and second courses, for the preparation of various sauces, ketchups, etc., i.e. in those dishes where the taste and aroma of such a seasoning is important. Therefore, in the summer season, many gourmets try to have time to make preparations for the winter of hot peppers. The amount of spices, salt and pepper can be adjusted to taste.

Hot peppers are a savory little vegetable that adds spice and brightness to any dish. It will surely warm you on frosty winter evenings from "the very top of your head to your heels." Treat yourself and your guests original snack, with our recipes for cooking hot peppers for the winter.

Ingredients:

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

For marinade:

• water - 605 ml;
• grape vinegar - 105 ml;
• salt - 5 g;
• white sugar - 10 g;
• dry coriander - 10 g;
• peppercorns - 5 pcs.;
• bay leaf and cloves - 2 pcs.

Cooking

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

Now let's take care of the marinade: we throw all the spices, herbs and garlic into a pot of water. Sugar and salt the contents to taste and set the dishes on fire. After boiling enter grape vinegar. Boil the mixture for 2 minutes, and then remove from the stove, close the lid and leave for 15 minutes.

We sterilize the jars in advance, fill them with pepper and pour the marinade so that all the spices get into the preservation. Rolling up nylon lids and leave to cool completely under a warm blanket.

Pickled hot peppers for the winter in Georgian

Ingredients:

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

For brine:

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

Cooking

Before pickling hot peppers for the winter, we sterilize the jars. Then we wash the pods, put them in a container and throw in any additives and spices. Pour boiling water over the shoulders and leave for 10 minutes, and then carefully drain the liquid.

Without wasting time, we prepare the brine: boil water, sugar and salt to taste. Boil for 5 minutes, and fill the peppers in jars with liquid. We cover with sterile lids, and after cooling, pour the brine into a saucepan, bring to a boil and pour the pepper again. We add a little vinegar to each jar, roll up the lids and cool the preservation upside down.

Canned hot peppers for the winter

Ingredients:

• hot pepper - 505 g;
• garlic - 4 cloves;
• coarse salt - 20 g;
• grape vinegar - 55 ml;
• water.

Cooking

The jars are thoroughly washed, sterilized and thrown to the bottom of each spice and peeled chopped garlic. Next, lay out a well-washed hot pepper with cut tails. We throw salt, pour vinegar and boiling water over the shoulders. Cover the preservation with lids and send to sterilize for 10 minutes. We roll up the cans and leave blanks from hot pepper for the winter to cool down.

Hot pepper in oil for the winter

Ingredients:

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

For marinade:

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

Cooking

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

Hot pepper adjika recipe for the winter

Ingredients:

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

Cooking

We scald the tomatoes, carefully remove the skin and twist the pulp through a meat grinder. Place the tomato paste in a saucepan and heat over medium heat. When the thick boils, reduce the heat and boil the contents for 15 minutes.

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

Now grind the vegetables one by one in a blender and add to the pan to the tomatoes. Stir and cook for another 10 minutes. Next, squeeze the garlic into the adjika through a press, stir, pack in sterile jars and tighten the lids. We are waiting for the jars to cool, and remove the workpiece in the refrigerator.

Harvesting hot peppers with honey for the winter

Ingredients:

• hot pepper - 800 g;
• water - 400 ml;
• honey - 350 ml;
• vegetable oil - 60 g;
• vinegar 9% - 250 ml.

Cooking

Pepper sort, wash, cut and clean from the stalk and burning seeds. Blanch the pulp of pepper for 2-3 minutes in boiling water. After that, immerse in a pan with cold water and, after drying a little, remove the thin skin. Then cut the peppers into slices and place in sterilized jars. Marinade filling: mix water and honey, add salt and vinegar, bring to a boil. Pour vegetable oil into a saucepan and heat well and cool quite a bit. In prepared jars with pepper, first pour the marinade filling, and then the oil. Cover the jars with sterilized lids and pasteurize according to their volume. Harvesting hot peppers for the winter is ready.

Recipe - Chili pepper (hot, bitter) for the winter

Hot pepper in Caucasian style

Highly interesting recipe for spicy lovers. Preparation for the winter of bitter pepper in vegetable oil, with spices and herbs.

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

Cooking:
Rinse the pepper and remove the stem. Pour oil into a stewpan or deep frying pan, heat and lower the pepper, salt, add sugar and mix.
Simmer over medium heat, stirring occasionally. As the pepper begins to become soft, add spices, vinegar and coarsely chopped parsley, mix and simmer for another 10 minutes.
Arrange, tamping a little, in sterilized jars and roll up. Turn over until completely cool. In winter, you can eat it with potatoes or add it to soups and salads.

Marinated hot pepper in Armenian style with herbs

This blank is very useful for the human body, as it retains all the vitamins and various useful material contained in the products used. Pepper marinated with herbs and garlic turns out to be very fragrant and tasty, so it will be an excellent snack for both everyday and festive tables.

What do you need:

hot hot pepper - one kilogram;

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

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

garlic - 50 g;

food salt - 50 grams;

drinking water - one liter.

Cooking:

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

Before you start pickling peppers, it should be baked in the spirit. cabinet until soft. The temperature inside is about 150-180°.

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

In the meantime, process jars and lids.

Tear off all the leaves from the grass stalks.

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

Pour water into a saucepan, add edible salt and any of those presented in the recipe list, acetic acid. Boil the marinade, remove from the stove and let cool slightly.

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

Put a press in each jar (a glass filled with water or small pebbles), soak the peppers for up to three weeks, at room conditions.

After the lapse of time, close the jars with pressed pickled hot peppers with nylon or screw caps, rearrange the blanks in the refrigerator.

Chili pepper (hot, bitter) canned

Highly tasty snack, very bright and colorful, very easy and quick to prepare. Stored at room temperature until next summer (did not try longer).

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

Cooking:
Wash the pepper well and cut off the stems. We leave the seeds and tightly put the washed and dried dill umbrella, horseradish leaf, peeled garlic cloves and, in fact, the pepper itself into sterile jars.
I have indicated the amount of ingredients for the marinade for 3 liter jar, but I mostly do smaller - 0.7 l-1 l cans. Therefore, we divide the products depending on the volume of the can.

So, boil water with salt and sugar, as it boils (good), fill the jars, cover with sterile lids and leave for 15 minutes.

Then carefully pour the water back into the pan, bring it to a boil again, boil for 3 minutes, turn off the gas, immediately add vinegar, mix and immediately pour our peppers to the edges of the jar and roll up the lids.

hot pepper for the winter

Ingredients:

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

Garlic - 1 Piece (head)

Green cilantro - 3 Pieces (twigs)

Dill greens - 3 Pieces (twigs)

Mint greens - 1 Piece (twig)

For marinade:

Water - 500 g

Grape vinegar - 100 g

Salt - 1 teaspoon

Sugar - 2 teaspoons

Coriander seeds - 2 teaspoons

Black peppercorns - 5-7 pieces

Allspice peas - 2-3 pieces

Cloves - 1-2 pieces

Bay leaf - 2-3 pieces

Cooking:

So let's get the ingredients ready. Peppers, of course, should only be ripe, bright red.

From all the greens, we pick the leaves (we don’t need the stems), divide the garlic into slices, but do not peel it.

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

Let's do the marinade To do this, we pour water into the pan and throw all the spices, fresh herbs, sugar, salt and garlic into it. We put the pan on the fire, and when the liquid boils, pour vinegar into the marinade. Cook it for 2-3 minutes, then turn off the fire, and insist the marinade for another 15 minutes.

We sterilize jars in any way convenient for you. Now put the greens from the marinade and garlic cloves on the bottom of the jar, then carefully fill it with pepper. Pour the pepper with marinade so that all the spices get into the jar. We press the pepper, as if tamping it, and add more marinade to the very neck.

If you will store peppers in the refrigerator, then close the jars with screw caps. If in another cool place, then roll up and leave under the covers (bottom up) until completely cool.

Hot pepper recipe. Tomato snack for the winter

A vegetable appetizer will be a wonderful decoration for any table and will suit any dish. Good alternative to the famous adjika. The excellent combination of hot pepper with tomato differs not only amazing taste but also attractive appearance.

You need to prepare the following ingredients:

• hot peppers - 1.5 kg;
• fresh tomatoes - 3 kg;
• vegetable oil - 1 cup (200 ml);
• sugar - 1 cup (200 ml);
• garlic - 15-20 cloves;
• vinegar 75% (essence) - 1 tsp;
• parsley - 100 gr;
• salt - 1 tbsp. l.

Rinse the tomatoes and pass through a meat grinder or blender.

Wash the peppers and cut into pieces large parts without removing the seeds. Pour into sterilized jars and set aside.

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

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

Store prepared snacks in cool place before winter.

English hot pepper recipe

Here is another way to pickle a vegetable for the winter. English recipe differs by adding to the marinade malt vinegar. It is prepared on the basis of barley grains. The British make three types of this vinegar: light, dark and transparent. The last view is needed in this recipe because of its ability to preserve the natural color of the pickled product.

Prepare these foods:

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

Wash and dry vegetables first. Bitter vegetable cut into rings ( do not remove seeds). Chop the peeled onion into thin half rings, and Bell pepper straws. Mix all the ingredients and put into jars.

Pour vinegar into a saucepan, add all other ingredients to it and boil. Pour the hot marinade into prepared containers and cork the jars. After cooling, English hot peppers are ready to wait for winter.

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

Roasted Hot Pepper Recipe

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

You need the following products:

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

Pour plenty of oil into a hot frying pan and put a burning vegetable. If the pan is small, divide the cooking into several times. You need to fry the vegetable on both sides until light golden brown then cover with a lid and put out within minutes. finished product Transfer to a suitable bowl and set aside.

Add honey and sugar to the remaining butter. Chop the garlic and greens and send there too. Stir the mixture thoroughly and leave to cool completely. Add vinegar.

Divide the pepper into jars, tamping well. Pour cold marinade. If it turned out to be less than the required amount, then you should distribute it evenly and add a little cold boiled water.

Leave the finished dish in the refrigerator for a day, then roll up and put away for storage.

Korean Hot Pepper Seasoning Recipe

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

We need the following products:

Garlic for better cleaning it is better to soak in cold water beforehand and leave to soak overnight.

Wash vegetables. bell pepper cut and clean from seeds and white veins. Remove the stalk from the hot pepper and cut into several pieces for convenience. Seeds can be removed if desired. Peel the garlic.

Skip it all through meat grinder by alternating ingredients. This way they mix together. Season generously with salt and mix. Leave it like this for an hour.

Arrange the finished seasoning in jars, roll up and send for storage.

Such a seasoning is stored for several years and does not lose its qualities, even if it stays for several winters in a row.

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

The above are recipes whose main ingredient is the most spicy vegetable. But this type of pepper is even more common as a spicy addition to various types marinade. So, for example, it is added to adjika, when preserving a sweet fellow, green tomatoes.

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

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

It can be noted that if you suddenly want to try pickled hot peppers for the winter, the recipes above are perfect for you.

Pickled hot peppers are perfect winter preparation. It goes with first courses, side dishes, barbecue, as an independent snack for feasts. The spicy taste is preserved even in pickled form.

Each chili blank is made according to special recipe. Hot peppers are well suited for conservation. It does not require careful sterilization, because it itself has antiseptic properties.

Marinated hot peppers for the winter in a classic marinade

The simplest recipe that our grandmothers passed from mouth to mouth. You can add to the main components to taste: herbs, spices, mustard seeds.

You will need:

• 500 g pods;
• 1 liter of water;
• 1 st. l. salt;
• 1 st. l. Sahara;
• 1 head of garlic;
• vinegar 9% - 50 ml.

Step-by-step instruction:

1. We wash the pods, dry them.
2. We clean the garlic.
3. Bring water to a boil. Add salt, spices, sugar. Pour in the vinegar last.
4. Boil peppers and garlic in boiling water for 10 minutes.
5. Divide the pepper into jars. Cover to the brim with boiling marinade.
6. Roll up lids. Turn upside down. Put in a dark place.

Prescription without sterilization

A simple recipe that does not require boiling marinade, sterilizing jars. It is only important to observe the correct proportions of products.

Ingredients:

• capsicum - 1 kg;
• half a liter of clean water;
• salt - 1.5 tbsp. l.;
• sugar - 2.5 tbsp. l.;
• 1-2 pcs. bay leaves per jar;
• vinegar - 100 g.

Procedure:

1. Peppers should be thoroughly washed and dried on a towel.
2. We sterilize jars, lids with boiling water or in the oven.
3. Put on the bottom of the container bay leaves, parsley and other spices as desired.
4. We fill the jars closely with pods.
5. Pour boiling water into jars to the top.
6. Let stand covered for 15 minutes.
7. Drain the brine into a saucepan. Boil. Add salt and sugar.
8. Add 1 tbsp to each jar. l. vinegar.
9. Pour boiling marinade over peppers. Screw the lids on tightly.

A savory snack will be ready to eat in a month.

Cooking in Armenian style with aromatic herbs

The Armenian recipe for making pepper for the winter will delight even gourmets. Thanks to a special method, the appetizer is tender and not too hot. It's the perfect addition to any meal!

Need to prepare:

• slightly unripe pepper - 3 kg;
• 100 g of salt;
• 2 bunches of parsley;
• 500 ml apple cider vinegar;
• vegetable oil - 350 ml;
• 3 heads of garlic.

Procedure:

1. Cut the washed and dried pods at the base in place of the seeds. Place in a large bowl.
2. Mix chopped parsley and garlic with salt. In this mixture, the pepper should lie down for a day.
3. Combine oil and vinegar in a pan. Roast the pepper.
4. Place the finished component in jars. Sterilize them in a water bath for about 20 minutes.

The snack will be ready to eat in a day.

Pickled hot green pepper

In addition to red chili pepper, pickling is also suitable green vegetable. This species is appreciated by gourmets. The recipe is just as simple, but the taste is slightly different.

For preparation we take:

• 1 kg of pepper;
• 2 tbsp. tablespoons of salt and the same amount of sugar;
• 1.5 liters of filtered water;
• table 9% vinegar - 3 tablespoons.

Cooking steps:

1. Rinse the peppercorns in a colander. Dry. Pack tightly into jars.
2. Fill with boiling water. Let it brew for at least 15 minutes.
3. Drain the water into a saucepan. Add spices, vinegar. Boil the mixture well.
4. Pour the marinade into jars, roll up with a key.

Banks should be stored upside down for the first 2 weeks. Choose a dark cool place.

How to cook in oil

This appetizer is not only spicy, but also high in calories. Ideal for strong alcoholic drinks.

Prepare:

• 1.5 kg of red hot pepper;
• 1 liter of water;
• 3 art. l. salt;
• sugar - 200 g;
• 50 g honey;
• table vinegar - 200 g;
• sunflower oil - 3 tbsp. l.

Follow these steps:

1. Chili pods must first be boiled. Divide into jars.
2. Prepare the marinade: dilute salt, sugar, honey in clean filtered water. Boil. Before being ready, pour in portions of vinegar, oil.
3. Pour the pods with the prepared brine. We roll up the lids with a key.

Pickled hot peppers for the winter

Good afternoon, dear readers! If you like spicy, then I recommend preparing pickled hot peppers for the winter. It's not quite traditional blank but it's worth trying 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.

Enjoy your meal!

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 for a day (water should be changed periodically). So the sharpness and bitterness will partially go away.

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

Hot pepper pickled for the winter in Georgian

Of course, Georgians know a lot about spicy snacks and they certainly 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 (you can do it 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.

Enjoy your meal!

Video recipe: Salting bitter capsicum in Georgian

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

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!

Enjoy your meal!

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.

Enjoy your meal!

Video recipe: Hot pepper with honey

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 pot tomato juice, salt, bay leaf, sugar cook for 20 minutes, then add vinegar and chopped garlic and bring to a boil again.

3. Pour marinade over peppers and roll up.

Enjoy your meal!

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

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. – pure 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.

Enjoy your meal!

Pickled hot peppers - quick and easy

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