Culinary recipes and photo recipes. How to pickle hot, sweet, bitter, chili, and bell peppers for the winter? Recipes for pickled and canned peppers for the winter in jars, without sterilization, with vegetable oil

Ingredients

• bitter Bell pepper
• carnation
• basil
• 3-5 cloves of garlic
• 2-3 black peppercorns
• horseradish leaves
• 4 teaspoons table salt
• 2 tbsp. spoons of sugar
• 1 teaspoon table vinegar

There are a lot of ways to pickle hot peppers, because this fruit can be supplemented with other spices and vegetables, however, even in the simplest case, using only vinegar and salt, you will get a good result. If pickled chili peppers are already lining your pantry shelves, it's time to add their bitter cousin to the mix.

Pickled hot peppers in Georgian style

A real decoration for an ordinary or festive table can be prepared bitter peppers marinated for the winter in Georgian style.

The ingredients for this recipe are written above.

1. Wash the capsicum thoroughly, dry it, and cut off the dry ends. You should not open the pods, but you need to be sure that there is no rot inside them. You should definitely leave a tail on the pod, which will make it convenient to hold with your hands when eating.
2. Prepare jars for canning: wash with soda, scald with boiling water and dry.
3. Place spices and a horseradish leaf pre-cut into small pieces into a jar.
4. Fill the jar with pepper pods so that they do not reach slightly to its shoulders (otherwise they will float up and some of them will end up above the marinade).
5. Pour boiling water into the jar, cover with a lid and leave for half an hour.
6. Then pour the water into enamel pan– the marinade will be made from it. Put salt and granulated sugar into water and boil.
7. Pour boiling marinade into jars with pepper and leave there for 10 minutes.
8. Pour the marinade back into the pan, boil and pour back into the jars. Repeat this three times.
9. The last time after pouring the marinade into the jars, add vinegar there.
10. Roll up the jars, cool and store in a cool, dark place.

Useful tips

• In order for the Georgian pickled hot pepper to turn out successfully according to this recipe, it is better to take red or green long and thin pepper pods. You can also preserve thick hot peppers, but then you will have to cut them into strips, which will make the appetizer less appetizing. In addition, whole pods look more attractive.
• To prevent the appetizer from being too spicy, the peppers can be soaked in cold water for a day beforehand, replacing it periodically.
• If there is not enough hot pepper to completely fill the jar, then the missing volume can be filled with pieces of bell pepper, which will gain enough heat from the hot neighbor in the jar.

Video recipe for pickled hot peppers

Korean pickled hot peppers

In recent decades, Korean dishes have become very popular in our country, for the preparation of which they most often use sunflower oil, vinegar and all-purpose spicy seasoning. You can marinate almost any vegetables with similar ingredients. But, although such dishes were originally invented by Koreans, they have changed greatly in Russia, apparently adapting to local tastes. At one time, there were many Koreans living in the USSR who found local vegetables a bit bland, so they tried to give them some spice and piquancy. This is how many “Korean” snacks appeared in our country, unfamiliar even in Korea itself, for example, Korean pickled hot peppers. Similar spicy snack You can make it from both red and green hot peppers, or use a mixture of them in arbitrary proportions.

Ingredients

• 1 kg of bitter hot capsicum;
• one small head of garlic;
• 70 ml table vinegar;
• 1 teaspoon ground coriander seeds;
• 1 teaspoon ground hot red pepper;
• 1 teaspoon ground black pepper;
• half tbsp. spoons of sugar;
• half tbsp. spoons of salt;
• 0.4 liters of water.

1. Before pickling hot peppers, they should be rinsed well under running water.
2. If you plan to start eating canned food right away, then simply wash the cans well, and if they are being made for future use, then sterilization is indispensable. To do this, you can use any convenient method.
3. Place the peppers tightly in the jar.
4. Pour water into an enamel pan and place it over high heat. Pour in sugar and salt, which should completely dissolve.
5. When the water boils, you need to turn the heat down, then add red and black to the boiling water ground pepper, finely chopped garlic and coriander. Then pour in a measured portion of table vinegar and bring to a boil again.
6. You need to fill the jars with pepper with boiling marinade, then roll them up with tin lids or screw them on if the product is intended for long-term storage. If you will be enjoying the pepper in the near future, you can also use polyethylene lids.
7. This recipe for pickled hot pepper allows you to consume it within three days after preparation.

Armenian hot pepper

There is one more great recipe, according to which you can prepare pickled hot peppers for the winter in Armenian style. Of course, not every stomach can handle such a spicy dish, but lovers simply cannot tear themselves away from it.

Ingredients

• 3 kg hot pepper;
• 250 g garlic;
• 2 bunches of parsley;
• 100 g salt;
• 350 g vegetable oil;
• 0.5 l apple cider vinegar

1. Wash the hot pepper pods and make small cross-shaped cuts along the tips using the tip of a sharp knife.
2. Roll the cut peppers in pre-finely chopped garlic and chopped parsley mixed with salt. Cover the peppers with a lid and leave to infuse for a day without pressure.
3. The next day, fry the pods one by one in vegetable oil, to which is added Apple vinegar. Vinegar can be first poured into a bottle of oil, then before each use the bottle must be shaken vigorously to mix the liquids.
4. Place the fried peppers tightly in pre-sterilized jars.
5. After filling, each jar is placed in water, in which it is sterilized by boiling for 20 minutes.

Pickled hot peppers without sterilization

Who wouldn’t like a recipe for preparing pickled hot peppers for the winter without sterilization? By preparing such peppers without long-term heat treatment, you can save a lot of time, and the product can be stored for a long time, while its marinade will remain light and transparent.

Ingredients

• 1 kg of hot pepper pods;
• 8 tbsp. spoons of sugar;
• 200 ml table vinegar;
• 3 tbsp. spoons of salt;
• spices to taste;
• water.

1. The pepper pods are prepared: washed and dried.
2. While the peppers are drying, a marinade is prepared from sugar, salt, vinegar and water.
3. Spices are placed on the bottom of sterilized jars, and hot pepper pods are placed tightly on top.
4. To make hot peppers marinated in vinegar suitable for long-term storage, you will need to use double filling. First, boiling water is poured into the jar, left for 15 minutes and drained.
5. The peppers are re-filled with marinade, screwed on with sterile lids and cooled.

Hot pickled peppers with honey

According to this recipe, pickled hot peppers can be preserved for the winter without even sealing them with lids. Natural preservatives here are honey, vinegar and the bitterness of hot pepper itself.

Ingredients

• 3 kg of multi-colored hot peppers;
• table vinegar;
• candied honey.

Preparation

1. Rinse vegetables in warm water without cutting off the tails.
2. Place the pods in clean glass jars.
3. Cook the marinade using two tablespoons of honey for each glass of table vinegar.
4. The amount of honey filling used will depend on the preferred sweetness of the product and the degree of filling of the jar.

Video recipe for pickled hot peppers with honey

Hot pepper with honey and sugar

In this recipe, add a tablespoon of honey and granulated sugar to a glass of table vinegar. To pack the pepper more tightly, it is permissible to cut it in half lengthwise.

Ingredients

• multi-colored hot pepper pods;
• table vinegar;
• granulated sugar;

Preparation

1. Sterilize jars thoroughly. The most convenient way to prepare peppers according to this recipe is in liter jars, since the contents of one jar can be “destroyed” in a relatively short period of time.
2. Place the pepper pods tightly and neatly into the prepared jars.
3. The jars can be rolled up, closed with screw or even plastic lids.
4. You can store the workpiece in any place where it is cool.

Do you like pickled hot peppers? Do you have a favorite recipe for this preparation? Share it on

Almost every Armenian family closes a large amount of hot and sweet peppers for the winter. Armenian bell peppers are preserved in large pieces or even whole with the addition of a large amount of fresh herbs and garlic. This appetizer looks delicious. Red peppers with juicy greens seem especially bright, fresh and seductive in winter. Once on festive table, such a dish is unlikely to go unnoticed.

Cooking features

The process of preparing pepper in Armenian has certain features, without knowledge of which the appetizer, even if it turns out tasty, will not have its characteristic characteristics. armenian snack organoleptic characteristics. Violation of canning technology can lead to the fact that the snack will quickly spoil, even before it reaches winter.

• To prepare sweet peppers in Bulgarian, red fruits are chosen. The color of vegetables does not always matter, but in this case this characteristic must be taken into account. But the size of the fruits can be both large and small. Small ones are stuffed and covered whole, large ones are cut into halves or quarters (lengthwise). Finely chop the pepper fruits for preservation according to Armenian recipes not accepted.
• According to traditional technology, peppers are “bathed” in marinade, placed in jars, sprinkled with herbs and garlic, then poured with boiling marinade and sterilized. If the pepper is completely closed, greens and garlic are placed inside the fruit. This will require more filling, but the yield of the snack will be greater.
• The marinade is poured evenly into the jars, as there may not be enough of it and you will have to add boiling water to the jars.
• There are recipes according to which Armenian peppers can be prepared without sterilization, but then the appetizer turns out less appetizing, since the greens in it take on a more faded appearance.
• Garlic cloves for Armenian peppers are usually not cut, but if the cloves are very large, they can be divided in half lengthwise with a knife.
• To prevent the jars from bursting during sterilization, place a towel on the bottom of the pan. Water is poured into the pan at lukewarm or at room temperature; the use of hot or cold water is not allowed.
• Whether to sterilize jars before filling them with pepper is up to the housewife to decide. On the one hand, peppers are not capricious and to preserve them, it is enough to sterilize the jars along with the snack. On the other hand, pre-sterilizing containers reduces the risk that the snack will spoil prematurely. If the recipe does not provide for sterilization of peppers in jars, it is necessary to sterilize them before filling with the finished snack. The lids must be boiled in any case.

Armenian bell pepper pieces

Composition (for 6–7 l):

• Bell pepper(red) - 6 kg;
• water - 1 l;
• garlic - 0.3 kg;
• parsley - 100 g;
• cilantro - 100 g;
• celery stalk - 100 g;
• salt - 120 g;
• sugar - 120 g;
• table vinegar (9 percent) - 100 ml;
• Bay leaf- 6 pcs.;
• black peppercorns - 18 pcs.;
• allspice peas - 12 pcs.

Cooking method:

• Wash the peppers. Remove the stalks along with the seeds. Cut the fruit lengthwise into quarters.
• Peel the garlic cloves.
• Wash the greens, place them on a towel, and wait until they dry. Chop coarsely with a knife.
• Wash jars and lids with baking soda. Boil the lids. To be safe, you can also sterilize the jars.
• Combine water, salt, sugar. Bring to a boil.
• When the salt and sugar are completely dissolved, add oil and vinegar and stir. Add laurel leaves and peppercorns to the marinade.
• When the marinade boils, add the first batch of peppers (about 1 kg). Blanch for 2-3 minutes.
• Remove the peppers with a slotted spoon and place in prepared jars. Place a large pinch of each type of herb and 2-3 cloves of garlic on top.
• Boil the next batch of peppers in the marinade, place them in jars, cover with herbs, add garlic.
• Continue filling the jars with peppers blanched in the marinade, sprinkling them with herbs and garlic. You need to put herbs and garlic on the top layer.
• Bring the marinade to a boil. Catch the pepper and laurel leaves from it and place it in jars.
• Pour the boiling marinade over them. If there is not enough, add boiling water to each jar.
• To the bottom large saucepan lay down a towel and place cans of snacks on it.
• Pour water into the pan until it reaches the jars' hangers. Cover the containers with the prepared lids.
• Place the pan over low heat and bring the water to a boil. Sterilize the jars for 15 to 45 minutes depending on their volume (at the rate of 15 minutes per 0.5 liter).
• Carefully remove the jars from the pan and roll them up.

Cooled cans can be stored in a cool pantry or other room where the temperature does not rise above 20 degrees.

Whole bell pepper in Armenian style

Composition (for 7–7.5 l):

• bell pepper- 5 kg;
• water - 1 l;
• grape or apple cider vinegar (6 percent) - 0.5 l;
• refined vegetable oil - 0.5 l;
• salt - 100 g;
• sugar - 0.25 kg;
• bay leaf - 7 pcs.;
• allspice peas - 20–25 pcs.;
• black pepper in a pot - 20–25 pcs.;
• leaf celery - 100 g;
• parsley or cilantro - 100 g;
• garlic - 0.25 kg.

Cooking method:

• After washing and drying the peppers, cut out their stems and remove them along with the seeds.
• Wash the greens, let them dry, chop them with a knife (not too finely). Prepare the garlic cloves. To avoid getting burned, it is recommended to work with garlic with gloves.
• Boil water, mix with vinegar and oil, add salt, sugar, spices.
• Bring the marinade to a boil.
• Drop the peppers in batches and blanch for 5 minutes. Place in a saucepan.
• When the peppers have cooled, put a couple of cloves of garlic and a pinch of herbs in each.
• Fill the prepared jars with peppers, trying to pack them as tightly as possible.
• Boil the marinade again and pour it over the peppers.
• Cover the jars with lids, place in a saucepan and sterilize in boiling water for 10–30 minutes.
• Seal the jars tightly and turn them over. There is no need to wrap it up.

The cooled jars can be put away in the usual place for storing winter supplies; the snack stands well at room temperature. If you decide not to sterilize, you can only store peppers in the refrigerator.

Armenian bell pepper with added spice

Composition (for 5–6 l):

• sweet pepper - 5 kg;
• hot pepper - 1 pc.;
• fresh cilantro - 150 g;
• fresh parsley - 150 g;
• water - 1.5 l;
• table vinegar (9 percent) - 0.25 l;
• laurel leaves - 5–6 pcs.;
• allspice peas - 12–15 pcs.;
• refined vegetable oil - 0.25 l;
• salt - 120 g;
• sugar - 0.3 kg.

Cooking method:

• After washing and removing seeds, sweet peppers are cut into quarters.
• Prepare garlic cloves and herbs. Chop the greens into small pieces.
• Hot peppers cut into thin rings, remove the seeds from them.
• Boil water, dissolve salt and sugar in it, mix the brine with oil and vinegar, and bring to a boil again.
• Add hot pepper rings, bay leaves, and allspice peas to the marinade. Boil the peppers in the marinade for 2-3 minutes. It needs to be boiled in parts.
• Prepare the jars. Strain the marinade.
• Place the hot pepper rings and spices left over from the marinade into the jars.
• Fill the jars with bell peppers, carefully compacting them and arranging them with herbs and garlic.
• Boil the marinade for 5 minutes and pour it over the peppers.
• Sterilize jars of snacks in boiling water for 15–45 minutes.
• Seal and leave to cool upside down.

This snack option will appeal to lovers of spicy dishes.

Armenian pepper turns out bright, juicy and appetizing. It has a fresh aroma and spicy taste. Such preparation for the winter will definitely not be superfluous.

There have been so many closures this year like never before! I want to try everything. I admit honestly that this is the first time I have closed bell peppers for the winter in Armenian style. Once we were on vacation with our family and rented a house from a woman. Then she treated us to this pepper, its taste is impossible to forget, my husband remembered it for many years. And this year I fulfilled his wish, I prepared Bulgarian. While you're cooking, you can salivate over how delicious it smells!

Ingredients:

• sweet pepper - 7 kilograms;
• cilantro and celery greens 200 grams each;
• garlic - 1 head;
• peppercorns - 10 pieces;
• Bay leaf.

• refined sunflower oil - 0.5 liters;
• water - 0.5 liters;
• vinegar 9% - 100 milliliters;
• salt - 3 tablespoons;
• sugar - 100 grams.

in Armenian. Step by step recipe

1. Peel the pepper from seeds, cut it in half, or into 4 parts, as you prefer.
2. Chop the washed greens and cut the garlic into slices.
3. Prepare the marinade and bring to a boil. Blanch the peppers in the marinade for 5 minutes.
4. Place hot peppers in sterilized jars, sprinkle them with herbs and garlic, and pour marinade on top.
5. Place the filled jars in a saucepan to sterilize. Be sure to place a cloth napkin on the bottom of the pan. Fill the jars with water, and from the moment the water boils in the pan, sterilize the pepper for 20 minutes (liter jars). Then immediately roll up the lids.
6. Wrap the jars in a blanket; the next day you can put them away for storage.
7. If you suddenly don’t have enough marinade, you can prepare it separately and add it to jars.

Armenian bell peppers for the winter are stored at room temperature, their taste is impeccable and you will remember it for a lifetime! “Very tasty” wishes you delicious preparations. And recommends cooking

Today they are very popular spicy dishes. Especially for Armenian, Georgian and Korean cuisine. Almost every dish is seasoned with special hot spices. Many people try to prepare Armenian-style hot red pepper for the winter.

Scientists have proven that this is not only a universal snack with a spark, but also incredible benefits for the body. Doctors recommend, in the absence of contraindications, to eat as many exotic dishes as possible.

Since ancient times, our ancestors tried to preserve hot pepper. They strung it on a string and hung it on a nail. After complete drying, all that remained was to grind it in a mortar and use it as an aromatic seasoning. Nowadays, you can prepare a variety of preparations.

Hot peppers. Useful properties and contraindications

Scientists have proven that hot pepper has a beneficial effect on the human body, namely digestive system. The alkaloid contained in pepper promotes food digestion. Meat seasoned with hot pepper will be healthier.

Reduces the number of kilocalories by half. You can enjoy your favorite foods without worrying about gaining extra weight.

Takes an active part in metabolic processes and blood saturation useful substances. Fights the causes of thrombosis.

Few women know that seasoning can help with some gynecological diseases. Namely, an irregular menstrual cycle.

Improves the condition of the skin, hair and nails. To do this, the seasoning must be consumed both internally and used in the form of masks and lotions.

Spicy seasoning can increase the body's protective properties and improve overall well-being.

• gastritis;
• ulcer;
• damage and irritation of the gastric mucosa;
• acute stage of gastrointestinal disease;
• anemia;
• renal failure;
• heart disease;
• personal intolerance to the components included in the composition;
• persons under 10 years of age.

The disease will not worsen if a small amount of pepper is contained in the prepared dish.

Prepare the necessary ingredients

Depending on the cooking method, the vegetable requires certain processing, namely:

1. When peeling peppers, you should wear gloves. These can be latex or rubber products that will protect your hands from burning.
2. The fruits must first be washed in water, laid out on a towel and allowed to dry.
3. Using a sharp knife, cut strips of pepper in a circle, being careful not to touch the stem and seeds.
4. Next, depending on the recipe, cut into arbitrary pieces.

If you need to peel hot peppers, then carry out the following manipulations:

1. Roll the vegetable, holding it tightly between your palms.
2. Cut off the tail and turn it upside down.
3. Tap the pepper on a cutting board to remove the seeds.
4. Next move on to processing.

Methods for preparing hot peppers for the winter

There are all kinds of recipes for making peppers. Below are the most successful and delicious ones that always turn out.

Armenian pickling recipe

The main highlight this recipe that the vegetable turns out fried and at the same time salty.

Required ingredients:

• main product - 1.7 kg;
• garlic - 2 cloves;
• water - 1 tbsp.;
• vegetable oil - 1 tbsp.;
• vinegar - 50 ml;
• sugar - 50 g;
• salt - 2 tbsp.

Cooking method:

• The fruits must be sorted and discarded if they are limp, rotten or irregular in shape.
• Rinse thoroughly under running water. It is more convenient to use a colander.
• Place on a towel and allow excess liquid to be absorbed. The fruits must be completely dry.
• Next stage - heat treatment. Heat on the stove cast iron frying pan. Add refined vegetable oil and lay out the main product.
• Fry the workpiece.

• Once the fruits have cooled, cut them in half.
• To prepare the filling, mix the remaining ingredients and boil.
• Add pepper and boil for three minutes.
• Remove using a slotted spoon.
• Place in pre-steamed jars chopped garlic. Place the fruits as tightly as possible and pour the marinade over them.
• Cover with sterile lids and send to sterilize.
• The sterilization time for 0.5 liter containers is 30 minutes.
• Upon completion of the procedure, seal hermetically and send for further storage.

Pickling with corn leaves

Armenians love to salt this vegetable. Almost every home has a cellar where they store various pickles. Great addition for meat dishes.

Products:

• sweet green vegetable;
• brine per liter of water - 70 g of salt;
• dill.

Cooking method:

• The pepper should be a little limp. Therefore, if it is just collected from the garden, it must be kept for 2 days in a dark room.
• Rinse thoroughly under running water.
• Make an incision near the tail; this is necessary so that the brine gets inside each fruit.
• Cover the bottom of an enamel bowl with dill, corn leaves and stigmas.
• Place the vegetable compactly in a bowl. Top with corn silk.

• Dilute the specified amount of salt in water and pour over the peppers. The amount of brine needed is half as much as the volume of the pickling vessel.
• Cover the top with a dish or disk and put pressure on it.
• The workpiece must be completely covered with brine, otherwise it will spoil.
• The fermentation process takes a week.
• Readiness is checked by the transparency of the brine. If it is clear, then fermentation is complete.
• Place into prepared glass containers.
• Boil the brine.
• Pour into jars, filling each to the top. Cork.

Canning hot pepper tsitsaka

An excellent appetizer is obtained by salting hot peppers.

• vinegar - 600 ml;
• salt - 1 tbsp. l.;
• sugar - 2 tbsp;
• water - 1 l;
• vegetable oil - 200 ml;
• pepper - 1.5 kg.

Cooking method:

1. Rinse the main product well.
2. Boil water in a container and soak the pepper for a few minutes. This will allow it to soften and fit compactly in the jar.
3. Remove any remaining tails.
4. Place tightly in jars.
5. Prepare the liquid for pouring by boiling a liter of water and adding the remaining ingredients. Allow time to boil and wait until the crystals are completely dissolved.
6. Fill the jars to the very top.
7. Seal tightly.
8. Create special conditions for slow cooling of the workpiece.
9. The marinating process takes place over a week.

Pickled bitter

You can marinate quickly and spend a minimum of time.

Required Products:

• bitter vegetable - 8 pcs.;
• any greens: dill, parsley, cilantro;
• garlic - 4 cloves;
• grape vinegar - 100 ml;
• spices to taste.

Cooking method:

• The preparation will be perfect if you use a ripe vegetable, just picked from the garden.
• It is better not to chop the greens, but simply pick them from the bush and add them to the preparation.
• Peel the garlic and leave in cloves.
• Wash the pods and pierce each peppercorn with a toothpick near the base. If this is not done during marinating, there will be air inside and it will not be able to escape.
• The pods must be poured with boiling water several times. Ideally 4 times. And wait for five minutes each time.

• Rinse the glass jar well with soda. Disinfect with steam.
• Prepare liquid for filling. To do this, put all the ingredients in a container, fill with water (about 1.5 tbsp.) and boil. Vinegar is added last.
• The filling is boiled for three minutes.
• Using a slotted spoon, remove the herbs and garlic and place in a jar. Next, lay it compactly and, compacting it a little, fill it with filler.
• Seal the jars hermetically.
• You can store the workpiece both at home and in the cellar.

Method without sterilization

Simple and affordable recipe, and most importantly, it requires a minimum of time.

Required ingredients:

• main product;
• for 700 ml jarsugar - 2 tbsp;
• salt - 1/2 tbsp;
• allspice - 3 pcs.;
• vinegar - 50 ml.

Execution method:

1. Rinse the vegetable thoroughly. Make a through puncture at the base and put it in a jar.
2. Fill them with boiling water.
3. Leave to brew for 20 minutes.
4. Boil liquid for filling. Add the vinegar last and let simmer for 2 minutes.
5. Pour the marinade into a jar and quickly seal it tightly.
6. Store in the basement. Ideal with meat and vegetable dishes, filling them with bright taste.

In Georgian

Recipe for pickled vegetables, which is used in Georgian cuisine.

Required ingredients:

• 2.5 kg of hot pepper;
• bay leaf - 3 pcs.;
• garlic - 3 cloves;
• vegetable oil - 1 tbsp.;
• salt - 3.5 tbsp. l.;
• sugar - 3 tbsp;
• vinegar - 2 tbsp.

Execution method:

• Rinse the main product and make a cut at the base, this will allow the brine to quickly penetrate inside.
• Add all remaining ingredients to the water, except garlic and herbs.
• Immerse the pods in the brine and boil for 10 minutes.
• The mass must be stirred periodically.
• Place on a sieve.

• Next, add chopped herbs and garlic to the filling and boil again.
• Place in a large bowl and fill with brine.
• Place an inverted bowl or circle on top and place three liter jar with water.
• Keep in the cold for two days.
• Distribute into smaller containers and store in a cool place.

Spicy pepper appetizer with herbs

This snack is perfect option for spicy lovers.

To prepare you need:

• pods - 2.5 kg;
• garlic - 300 g;
• parsley, dill, cilantro 100 g each;
• water - 700 ml;
• salt - 60 g;
• sugar - ½ tbsp.;
• bay leaf - 3 pcs.;
• allspice - 6 peas;
• vegetable oil - 1 tbsp.;
• vinegar - ½ tbsp.

Cooking method:

1. Remove the seeds from the washed vegetable. To protect the skin of your hands, it is better to use rubber gloves.
2. Chop the peeled garlic and herbs.
3. Add all ingredients except vinegar to boiling water.
4. Dip in small portions into the marinade. For convenience, you can use a metal sieve.
5. Place in layers in prepared jars.
6. Sprinkle with chopped garlic and herbs.
7. Boil the marinade again and add the main preservative.
8. Boil the jars for 20 minutes.
9. Allow to cool slowly and store for further storage.

In honey marinade and tomato filling

To prepare sweet peppers, you can use the following recipe.

Products needed for cooking:

• pepper - 25 pcs.;
• carrots - 500 g;
• garlic - 5 cloves;
• honey - ½ tbsp.;
• vegetable oil - ½ tbsp.;
• vinegar - ½ tbsp.;
• tomato juice- 2 tbsp.;
• salt.

Cooking method:

1. Divide the prepared and peeled vegetable into two halves.
2. Cut the carrots into cubes, chop the garlic using a press.
3. Add vegetable oil, honey, tomato juice and carrots to the container.
4. Boil. Then add pepper, salt and garlic.
5. Boil until the pepper is soft.
6. Five minutes before turning off, add vinegar.
7. Place into prepared 500 ml jars and roll up. Let cool slowly.

Pickled

Using this method, the workpiece is stored in the refrigerator under nylon cover, but you can roll it up if you wish.

Ingredients:

• main component;
• any greens;
• garlic;
• black and allspice pepper;
• water - 1l;
• salt - 70 g.

Cooking method:

• Take an enamel container.
• Place spicy herbs and garlic on the bottom. Add a few peppercorns.
• Place the washed and pierced peppers at the base into a container.
• Boil the salty solution and pour into a container.
• Cover with a circle and put pressure on top.

• For the first two days, the workpiece should be kept at a temperature of 20 degrees.
• Sometimes the process of active fermentation at room temperature lasts up to five days. Place the jar on a plate or tray.
• Then store in a cool place. Place a wooden circle on top and tie with gauze or twine.
• You can eat it after two months.
• Plaque and foam must be periodically removed, and the gauze must be doused with boiling water.
• The pepper should be completely covered with brine. If it becomes less, then add a new one.

Pepper in tomato

This canned salad very tasty and popular. For a spectacular look, you can choose different peppers.

List of required ingredients:

• sweet vegetable - 4 kg;
• tomato juice - 1.5 l;
• vegetable oil - 1 tbsp.;
• vinegar - 100 ml;
• sugar - 100 g;
• salt - 1 tbsp.

Cooking method:

1. Wash the vegetable, remove seeds and membranes.
2. Cut into portions.
3. Mix all the ingredients in a container and boil, the heat should be medium.
4. Reduce heat and add pepper pieces.
5. Slowly add vinegar.
6. Boil for a quarter of an hour.
7. Seal tightly.
8. Store at a temperature of 5 degrees.

Methods for storing pepper preparations

Workpieces must be stored in well-ventilated areas. Air temperature no more than 5 degrees. Blanks that are hermetically sealed can be stored at home. It is important to place jars away from heating appliances.

If space allows, pickles are stored in the refrigerator.

It is difficult to find a housewife who would not like to preserve vegetables and fruits for as long as possible.

For this purpose, the gifts of nature are dried, salted, frozen, etc. Another way to enjoy the taste of your favorite foods in winter is pickling. Such preservation does not require as much salt as pickles and allows you to preserve most of the vitamins.

In the fall, almost every Armenian family pickles red sweet peppers with celery. Armenian marinated red peppers can be stored in the refrigerator for 2-3 months. It is served on the table as savory snack. You can also use pickled red peppers to make very delicious salad with meat, pickles and garlic.

Ingredients:

• red sweet pepper – 1 kg;
• petiole celery - 3 stalks;
• garlic – 5 cloves;
• salt – 50 g or 1.5 tbsp. l.;
• granulated sugar – 30 g or 1 tbsp. l.;
• apple cider vinegar – 30 ml or 2 tbsp. l.;
• vegetable oil – 100 ml;
• bay leaf – 6 pcs.;
• black allspice – 10 peas;
• water – 200 ml or 1 glass.

Cooking time – 1 hour.
Servings: two 800 gram jars.

Preparation of marinated red pepper in Armenian:

For pickling, choose fleshy red peppers. They must have pleasant aroma And rich taste. Rinse all fruits thoroughly. In order to keep the peppers intact, you need to make a neat cut around the stalk and remove the replacement box.

Wash the petiole celery under running water and chop in large pieces. Peel the garlic and cut into slices.

Prepare the marinade. To do this, mix vinegar, water, salt and sugar. After this, add vegetable oil and bring this mixture to a boil. Throw in the bay leaf and allspice, and then the celery and garlic. They should be blanched for 2 minutes, then removed with a slotted spoon and placed in prepared jars.

Place some of the red peppers into the boiling marinade and cook for 5-10 minutes. When they become plastic, transfer them to jars. Place the next batch of peppers in the marinade. If there is too little liquid left, then you should prepare a new portion of the marinade, keeping the same proportions. It must be boiled and added to the main mass.

After all the peppers have been placed in jars, they should be filled with the remaining marinade and tightly closed with lids. In this form they should be stored in the refrigerator or cellar.

In just 2-3 days, Armenian pickled red pepper will be ready for use.