Delicious pickled hot peppers for the winter. How to pickle hot (bitter) peppers for the winter in jars - delicious recipes

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 cooking 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, we introduce 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. We roll up with 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 jars and leave the hot pepper blanks for the winter until they cool.

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. Combine for marinade Apple vinegar with butter, 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. Harvesting hot peppers for the winter 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 preparation is very useful for the human body, as it retains all the vitamins and various useful substances that are 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 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 a 3-liter jar, but I generally do less - 0.7 l-1 l jar. 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 near the stalk 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. An excellent combination of hot pepper with tomato is distinguished not only by its amazing taste, but also by its 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 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. The English recipe is distinguished 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 keep natural color pickled product.

Prepare these foods:

• hot pepper - 40 pcs.;
• brown sugar - 100 gr;
• black peppercorns - 15 pcs.;
• polka dots allspice- 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. hot marinade Pour into prepared containers and seal 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. A spicy 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 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 food. 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:

For better cleaning, it is better to soak garlic in advance. cold water and leave to soak overnight.

Wash vegetables. Cut the bell pepper and remove the 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.

Above are recipes whose main ingredient is the spiciest 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 it for the winter, the recipes above are perfect for you.

We all close sweet peppers for the future different form. But today I will tell you how to prepare pickled hot peppers for the winter.

"Spark" of tomato, garlic and hot pepper for the winter

First, I will share a recipe for an appetizer for the winter “Spark” of tomato, garlic and hot pepper, which is suitable for meat dishes, potatoes and just a snack.

Necessary products for cooking:

• 3 kilograms of tomatoes;
• 150 grams of hot pepper;
• A kilogram of sweet pepper;
• 7 heads of garlic;
• One third of a glass of vinegar;
• a tablespoon of sugar;
• A glass of salt.

How we do:

1. We twist the washed, peeled vegetables.
2. Put the rest of the ingredients into the vegetable mass.
3. Mix well, leave to separate the liquid for ten hours.
4. Drain off the liquid that has collected on the surface.
5. We lay out the remaining mixture in jars, close it, store the snack "Spark" in the basement or in the refrigerator.

"Spark" with walnuts

Prepare:

• A kilogram of tomatoes;
• 20 pieces of walnuts;
• 2 pieces of hot pepper;
• Half a kilogram of bell pepper;
• Large horseradish root;
• 300 grams of garlic;
• 50 grams of parsley;
• 70 grams of dill;
• A third of a glass of vinegar;
• A third of a glass of vegetable oil;
• Half a dessert spoon of salt;
• Half a glass of sugar.

Preparing a snack:

1. We twist the prepared vegetables, herbs, nuts.
2. Salt, add sugar, oil, vinegar. Stir the spicy snack until smooth.
3. Arrange in small glass jars, put in the refrigerator.

Note: To reduce the spiciness, the sauce can be served mixed with sour cream.

How to pickle hot peppers for the winter: a simple recipe

A really simple recipe for pickling hot peppers for the future.

• A kilogram of hot pepper;
• Liter of water;
• A glass of sugar;
• A glass of salt;
• An incomplete glass of vinegar.

Let's start cooking:

1. We wash the pods, let dry. Pack tightly into sterile jars. We will cook without sterilization, but with double filling.
2. Pour boiling water over fruits. Let it stand for 15 minutes, pour out the water.
3. Secondly, pour the marinade made from water with salt, sugar and vinegar.
4. We twist the lids, let cool, take out for storage.

Peppers in a spicy marinade

We will need:

• 350 grams of hot pepper;
• A glass of apple cider vinegar;
• head of garlic;
• 3 sprigs of dill;
• 3 sprigs of cilantro;
• Sprig of mint;
• 500 milliliters of water;
• Dessert spoon of salt;
• 1.5 tablespoons of coriander beans;
• A third of a glass of sugar;
• Laurel leaf;
• 2 cloves;
• A mixture of peppers.

washed up capsicum we pierce in the region of the stalk.

1. We rinse the greens, peel the garlic.
2. Bitter pods are placed in a container, pour boiling water, cover with a lid, stand for 5 minutes. Pour out the liquid, pour in new boiling water again. We repeat 5 times.
3. Of all the products provided for in the recipe, we prepare the marinade by boiling it for 3 minutes. Vinegar is added at the end of cooking. Set aside, cover with a lid, let stand.
4. We spread the fruits in a sterilized jar, fill them with marinade with spices to the edge of the neck, twist. Wrap up for a day.

We transfer the cooled preservation to the cellar.

Hot pepper for the winter in Armenian

I'll tell you how to pickle hot capsicum for the winter in an unusual way in Armenian.

• 2 kilograms of hot pepper;
• 4 heads of garlic;
• 70 grams of salt;
• A large bunch of parsley;
• 250 milliliters of vegetable oil;
• One and a half cups of apple cider vinegar.

How to cook:

1. Wash the fruits, make longitudinal cuts, remove the seeds.
2. Chop garlic and parsley, mix with salt.
3. Put the pods in a bowl, sprinkling with the prepared mixture. Leave with the lid closed for a day.
4. Mix oil with vinegar. Fry infused fruits on this mixture.
5. We transfer them to dry, sterile jars, cover with lids, sterilize for twenty minutes, roll up.

After air cooling, we take it out to the cellar.

Whole hot pepper pickled for the winter in jars

I propose to cook pickled hot peppers for the winter according to two recipes. One of them with butter and the other with honey.

With butter

For the first recipe we need:

• A kilogram of hot pepper;
• A glass of vinegar;
• 2 glasses of vegetable oil;
• Medium head of garlic;
• Table bed of salt with a slide;
• Half a glass of sugar;
• 4 small bay leaves;
• 14 peppercorns.

My pods, cut off the tails. We clean the garlic, divide into teeth.

1. Bring to a boil a liter of water with sugar, salt, spices, oil, garlic, vinegar. We cover with a lid.
2. In a boiling marinade, lay out the fruits in two stages, blanch for 5 minutes.
3. We sterilize two liter jars in the usual way. We lay out seasonings from the marinade in each, place the pods tightly, pour boiling filling, roll up.
4. Cover with a thick blanket, let cool.

We take out the workpiece for storage in a cool place.

Pickled peppers with honey

Let's take a liter jar:

• Hot peppers;
• 60 grams of honey;
• 30 grams of salt;
• A glass of apple cider vinegar.

We chop the washed fruits at the stalk, put them tightly in a jar, pour the marinade. To prepare it, carefully mix the vinegar with salt and honey.

Closing the appetizer nylon cover, store in the refrigerator or basement.

How to pickle bitter pepper for the winter in a cold way

Now I will tell you how to close hot pepper for the winter in a cold way.

Have to take:

• A kilogram of hot pepper;
• Large bunch of dill;
• 100 grams of garlic;
• A bunch of parsley;
• 50 grams of salt;
• Liter of water.

How to prepare:

1. In sterilized jars we place greens, garlic, washed hot peppers.
2. Pour a liter of water into an enameled container, add salt. Let it boil, boil for a few minutes.
3. Remove the filling from the stove and cool.
4. Pour the cooled brine into a glass container with vegetables.
5. We close the workpiece with a nylon lid.

We send for storage in the refrigerator.

Hot pepper for the winter "Vkusnyatina": my recipe

Doing for the winter vegetable preparations, I always close a few jars of hot peppers whole. This pepper goes well with meat and vegetable dishes.

We will need the following ingredients:

• 700 grams of hot pepper;
• 2 large heads of garlic;
• 10 black peppercorns;
• 10 peas of allspice;
• A glass of wine vinegar;
• Liter of water;
• a tablespoon of salt;
• a tablespoon of sugar;
• A few sprigs of parsley and basil;
• 2 dessert spoons of ground coriander.

How to pickle:

1. Since we will close the pepper entirely, we need to carefully select the fruits. They should be well matured, without damage and stains.
2. We pierce the selected washed vegetables with a toothpick near the tail. Put in a container for cooking. Pour in water, bring to a boil.
3. Boil for three minutes, not letting it boil too much. Remove the saucepan from the stove, cover it with a lid. Fruits should be in hot water for fifteen minutes.
4. To prepare the filling, pour water into the dishes, add salt, sugar, whole cloves of garlic, herbs, spices. Bring to a boil.
5. Pour in the vinegar, cook for three minutes over high heat. We remove the brine from the heat, insist with the lid closed for ten minutes.
6. At the bottom of the prepared jars we put greens, garlic from the infused brine. Place the strings carefully. Put herbs and spices on top. Pour in the marinade.
7. Seal hermetically. Leave it warm for a day.

Then we put it in storage.

Spicy appetizer for the winter from tomato and chili peppers: recipe

This appetizer of tomato and chili peppers is quite spicy, while very tasty and fragrant. Since this is a simple recipe, even a novice hostess can cook it.

We take the following products:

• 2 kilograms of tomatoes;
• 500 grams of chili pepper;
• 4 large heads of garlic;
• Three quarters of a glass of sugar;
• A glass of salt;
• A quarter cup of vegetable oil;
• 70 milliliters of vinegar;
• A bunch of dill.

How to close:

1. Cut the washed tomatoes into several pieces and twist.
2. We clean the peppers from seeds, remove the stalk, cut into large rings. We cut greens finely.
3. Twisted tomatoes are placed in an enameled container, add vegetable oil and sugar and salt.
4. Bring the sauce to a boil over medium heat, then add the vegetables. We cook a snack on low heat for twenty minutes. At the end of cooking, put greens, chopped garlic, vinegar.
5. After preparation, the workpiece is laid out in jars, hermetically corked. Wrap with a blanket and leave to cool until morning. We store in the cellar.

I advise you to pay attention to the video recipe for cooking hot peppers for the winter.

​Related Articles​

pickled hot peppers whole)

You need to take the pepper and wash it. After dry it, take a toothpick and prick near the stem. Take the pepper and put it in a dish that has already been sterilized and dried. After that, everything needs to be sprinkled with greens, pieces of roots, be sure to crush with a spoon so that all this is packed as tightly as possible. After that, everything is poured with ready-made brine, which was allowed to boil for 3 minutes, and then cool to room temperature. Put everything under pressure, let it stand for 2 weeks at room temperature, and after that, salted hot peppers are transferred to the cold. The brine is easy to make - 25 ml of a bite and 30 grams of salt per liter of boiled water. In order to prepare hot peppers for the winter, you need to take the following products:

Preparation: Rinse the peppers well, cut off the legs and carefully remove the cores with seeds. If large red peppers are used, they should be cut into regular rings or obliquely. Put in sterile jars with the open side up, or add pepper rings. Pour in boiling water. After half an hour, drain all the water, boil again, add sugar and vinegar, salt. Mix well and pour into liter jars. Roll up, turn over, wrap.

Half a teaspoon of vinegar essence.

Pickled peppers twisted in a meat grinder

Dry dill, salt, allspice black. water - 1 liter;

Then you need to cook the marinade. To do this, bring water with spices and herbs to a boil and add white grape vinegar to it. The marinade should be kept on fire for 2-3 minutes, after which you need to remove the pan from the stove and let the liquid brew for another 15 minutes.

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

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

Basic rules for pickling hot peppers

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

Hot pepper in oil marinade

​ Tablespoon coarse salt;​ In order to cook bell pepper in tomato sauce, you will need to prepare the following products:

Bulgarian pepper, not very large - 800 grams;

Pickling hot peppers. Quick Recipe for the holiday

Cooking technology

Hot pepper in tomato juice

Cooking technology carnation - 1 inflorescence per liter jar;

Then you need to take a sterilized jar and put garlic cloves and herbs on its bottom. Next, remove the chili peppers from the pan and carefully, trying not to damage them, place them in a glass container. Cooked vegetables become elastic, so they are easy to fit.​

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

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

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

Tsitsak

Vinegar - 300 ml 6%;

Bulgarian juicy peppers - 2 buckets of 10 liters; 2 glasses of water;

Hot peppers are suitable not only for harvesting for the winter, but also for cooking more fast food. They can be marinated and served on the table in a couple of days.​

Rinse the pepper, remove the seeds (work with gloves), pour boiling water over and put under oppression for several hours. This procedure will relieve the pods of bitterness. Drain the water, put the pepper in jars, add spices (garlic, peppercorns, etc.), pour boiling water, season with salt and vinegar. Sterilization - 30 minutes. Screw the jars with lids - and the snack is ready.​

Wash jars, sterilize. Rinse the spices and arrange in containers: garlic, cut in half, dill branches, peas and bay leaf. Cut the stems off the hot pepper pods. Put in banks. Pour salt, pour hot water and vinegar, cover with sterile lids. Put a cloth in a pot of water (on the bottom), put the jars on sterilization for 10 minutes from the moment of boiling. Then roll up the lids.​

Pickled hot peppers: a recipe with squash and chili

sugar - 1 tablespoon; Now you need to pour the marinade into the jars. After that, the peppers should be carefully pressed with the blunt side of the fork so that all the air comes out of them. Now the container must be filled with marinade to the very brim and immediately roll up the lid. Then the jars with vegetables should be wrapped in a blanket and left in this form until completely cooled.

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

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

Hot peppers with green tomatoes

​Ingredients​ Cinnamon - a teaspoon.

Tomatoes - a bucket of 10 liters;

​ Granulated sugar- one and a half tablespoons;

Hot pepper without vinegar

The method is similar to the previous one, the proportions are the same. But due to the fact that long storage is not required, with cooking summer snack you can experiment with hot peppers, for example, by adding fresh herbs to the marinade, and replacing part of the pepper with seasonal vegetables: celery root, small carrots, cherry tomatoes, garlic, gherkins.​ Preserving bitter pepper for the winter

Pickling hot peppers for the winter without sterilization

peppercorns - to taste;

Chili peppers can be stored at room temperature. It is convenient to use twist-on lids for preserving the product. Then it will be possible to open and close the jar as needed.

Chili peppers are a savory vegetable that adds spiciness and brightness to any dish. He is warmly revered by all lovers of "spicy". Chili is harvested in many ways: it is pickled whole, salted, canned in combination with other vegetables, etc. Best Recipes hot pepper preparations for the winter are described in this article.

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Pickled chili peppers. Chili peppers for the winter: recipes

This sharp Armenian seasoning great with pickles, cabbage and kebabs. Pepper for her is taken only green, it should be thin and hot.

Why do people like "spicy"?

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

Who is bad for hot peppers?

You need to take beautiful peppers of bright colors, preferably red and yellow, apples, on the contrary, should be pale. Peppers need to be washed, then remove the partitions from it along with the seeds. Cut them in half lengthwise. After all this should boil for about 3 minutes. Then take the apples and cut into quarters, while the seeds are tedious to remove. Apples need to be boiled for a minute in small portions. Next, everything needs to be kneaded in jars, in layers, first pepper, and then apples. After that, you need to pour everything with marinade directly from the stove, and cover the jars with clean boiled lids and put them on sterilization - you need to sterilize the jars for half a liter for 20 minutes, and the jars for a liter - for half an hour.

Pickled hot peppers whole. Ingredients

Salt - 2 tablespoons with a small top;

• Carnation - 2 pieces;
• Spices that are suitable for hot peppers
• The Hungarian recipe involves the use of the following set of products: capsicum (bitter) - 1 kg.
• This recipe will appeal to all lovers of spicy snacks.
• honey - 1 tablespoon;
• So, now you know how to cook pickled chili peppers. The recipe for this dish can be mastered even by a novice hostess.

Pickled chili peppers. Recipe

1. Scientists have long answered this question. It turns out that the tear-inducing, scalding chili causes the body to release endorphins. The brain, which mistakenly received a danger signal due to the sharpness of the product, immediately releases a solid portion of happiness hormones into the bloodstream. Therefore, a person who eats chili peppers gets pleasure. Endorphins stimulate the nervous system, which in turn improves blood circulation, relieves pain and improves mood. It turns out that chili peppers are very useful.
2. ​Ingredients​
3. Cooking
4. For him you need to buy the following:
5. Sugar - one and a half glasses;
6. In order to cook peppers in this way, you must first select the smallest pods, then wash them thoroughly. The stalks must be carefully cut with a knife. Then remove the seeds from the peppers, rinse everything again. After that, you need to put the pepper in boiling water for about 3 minutes. Immediately take it out so that there is no water left in it, and transfer it to the jars that you previously sterilized. After that, you need to throw in the banks right amount carnations. Make the brine as follows - you need to take vinegar, mix with sugar and let it all boil. After the brine, directly from the fire, you need to pour the peppers that are already in jars. Next, you need to put everything on sterilization, after covering it with boiled lids. Sterilization should take place within 15 minutes. Roll up, freeze only upside down.​
7. Hot peppers go well with most spices. You can put garlic, leek or shallot, tarragon (tarragon), bay leaf, spicy pepper in the marinade. Horseradish root and leaf, cherry and currant leaves, oregon and basil, dill or cumin umbrellas, cloves, cinnamon, small pieces of ginger are good.
8. For brine
9. Recipe Ingredients
10. nine percent vinegar - 1 teaspoon per liter jar;
11. Hot chili peppers are an excellent base for cooking burning adjika. In order to create this snack at home, you need the following products:

Doctors say that chili is contraindicated for people suffering from problems with gastrointestinal tract. The rest of us need to eat hot peppers. It contains a great many useful substances such as vitamins B1, B3, B2, B6, A, B9, E, C, PP, K, iron, potassium, phosphorus, choline, beta-carotene and others. The opinion that everything "spicy" is unhealthy is erroneous. If you use chili pepper in moderation, it will have a beneficial effect on a person’s well-being. Regular eating spicy vegetable helps to improve the condition in some forms of diabetes, helps to get rid of insomnia, normalizes the activity of the nervous tissue of the brain, treats bronchial asthma, epilepsy, atherosclerosis, benign tumors and allergies. In a word, it is useful for everyone to know how to prepare chili peppers for the winter. Preservation recipes for this product will be outlined below.​

Chili adjika. Ingredients

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

• Before making pickled hot peppers for the winter, its pods are washed, dry tips are cut off. Seasonings and pepper are laid out in prepared jars, which are previously scalded with boiling water. It is necessary to fill the container up to the shoulders. Then the water is brought to a boil, salt and sugar are added and the contents of the jars are poured, closed with nylon lids and the container is set aside to cool. Then the brine is poured into a saucepan, brought to a boil and the jars are poured again. They are also closed and left for five minutes. Then the brine is drained again, boiled and the jars are poured for the last time, after pouring vinegar into them. The container is corked, turned upside down and cooled.
• Sweet Bulgarian pepper of different colors - 2.5 kilograms;
• Ground black pepper - to taste. But no more than a teaspoon without a top;
• You can make hot pickled peppers, which will definitely support your immunity during the cold season. To do this, you need to prepare the following products:
• Other vegetables in the same marinade

Chili adjika. Cooking method

1. salt - 1 tablespoon.
2. Chili pepper - 1 kilogram;

In order to prepare whole hot peppers for the winter, you will need the following products:

Chili marinated in honey. Ingredients

• Cooking
• ​Ingredients​
• Horseradish leaves - 10 grams;
• Vegetable oil, unrefined - a glass.
• Hot pepper - 1.5 kilograms;
• In addition to peppers, in the same way you can harvest other vegetables for future use or simply cook a savory snack from them in the summer. Using the same marinade, you can cook a delicious dish of tomato, asparagus beans, cucumbers, bell peppers, young garlic heads and garlic arrows, small onions, cauliflower and broccoli (disassembled into inflorescences), eggplants, zucchini and squash cut into thick half rings, green beans, asparagus, green peas. If any other product predominates, hot peppers still need to be added, at least 2-3 pieces per three-liter jar. Mixes of vegetables marinated together are also very beautiful and tasty. In this case, all vegetables or their parts must be the same size.​
• liter of water;
• bitter capsicum (1 kg);
• Chili peppers, canned honey marinade- very tasty and healthy dish. The recipe for its preparation is quite simple.
• garlic - 2 heads;
• Chili peppers - 6-8 pieces (350 grams);

Chili marinated in honey. Cooking method

1. Hot peppers do not need to be washed, they are left on the table for two days to wilted. Then it is washed and pierced through each pod with a fork. Prepared pepper is placed in a container, mixed with garlic and chopped dill, poured with pre-prepared brine. To do this, the salt is pre-dissolved in cold water. The container is covered and put under pressure for two or three days. Readiness can be determined by color: the pepper should turn yellow.
2. ​: one kilogram of hot pepper, half a glass of apple cider vinegar, one tablespoon of salt.
3. Dill fresh herbs - 10 grams;
4. In order to cook bell pepper in this way, you will need to do the following:
5. Coarse salt - 3 tablespoons without top;

Bulgarian pepper - very elegant and delicious vegetable, and therefore it is a pleasure to cook from it. In fact, you can cook not only stuffed pepper or lecho, which every housewife knows how to cook today. Today we will teach you real miracles - to cook such beautiful and elegant appetizers from pepper that you will very quickly gain fame as an excellent cook.​

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Harvesting bitter pepper for the winter: various recipes

7-8 full spoons (tablespoons) of sugar;

A liter of water (enough for four 700-gram jars);

First you need to prepare the pepper. Wash, hold for a few minutes in boiling water and pierce in several places with toothpicks.

• ground coriander - 2 tablespoons;
• Dill and cilantro greens - 3 sprigs each;
• The jars are washed well, the pepper and dill are taken out, squeezed, laid out in containers and rammed. If there is brine, it is drained. Peppers are pasteurized for ten minutes and rolled up, pouring hot brine.
• Cooking
• Hot pepper pods - 1 piece;

Wash it properly, then remove all seeds and stalks. Next, you need to cut everything into fairly large straws. After that, you need to thoroughly wash the tomatoes, pass them through a meat grinder and squeeze the juice. Some do not squeeze the juice, but boil the tomato mass to the desired condition. After that, you need to add all the spices that are needed for this recipe. Vinegar should not be added. Boil everything for 17-20 minutes, after which all the vinegar is added and pepper is immediately added. All ingredients after boiling over medium heat should cook for 20 minutes. Stir everything all the time and make sure that the pepper is not digested, otherwise it will turn out not too beautiful, but still tasty. Everything is placed in already sterilized jars and rolled up.

Sugar - up to 250 grams;

Peppers can be made sweet and spicy, cooked with them various vegetable platters and salads, and also cooks peppers in the most variety of sauces and fills. Choose any recipe and start creating.​

a little more than a glass (250 ml) of vinegar 9%;

8 full spoons (tablespoons) of sugar; Then you should fill the prepared jars with spices, herbs and pepper. You can also put horseradish leaves and root, currant or cherry leaves here. Chili pods should reach the "shoulders" of the jar. This is necessary so that subsequently the vegetables do not rise above the marinade. Otherwise, their shelf life is significantly reduced.

• wine or apple cider vinegar - 2 tablespoons;
• garlic - 1 clove;
• ​Ingredients​
• We prepare hot peppers for the winter as follows: ripe pods of any color are washed, their stalks are cut off and passed through a meat grinder without removing the seeds. The resulting mass is mixed with salt and vinegar and laid out in sterilized jars, then closed with lids and placed in a dark, cool place.
• Bay leaves - 5 pieces;
• In order to cook pickled bell peppers for the winter, you need to prepare the following:

Vegetable oil, you can olive - 3 tablespoons;

We will start, perhaps, with an unusual snack, which will surely appeal to those who are simply crazy about spicy. In order to prepare such an appetizer, we will need to take the following products:

3 full spoons (tablespoons) of salt;

3 full spoons (tablespoons) of salt;Now you need to prepare the marinade. Salt, honey and sugar should be placed in boiling water and boiled until completely dissolved. Then the vegetables can be poured with the resulting marinade and covered with a clean lid on top. In this form, the bank should cool down until it can be safely picked up.

• Sweet pepper - 4 pods.
• mint greens - 1 sprig;
• ​: thirty bell peppers, twenty patissons, five chili peppers, bay leaves and peppercorns to taste, half a bunch of dill, one glass of salt, one and a half glasses of sugar, four hundred grams of vinegar, three liters of water.

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

Garlic - 8 large cloves;

Bulgarian pepper - 1 kilogram;

Vinegar 250 ml - 9%.

Carrots - to taste; aspirin tablet.

• 200 ml 9% vinegar;
• After that, the brine should be drained from the containers back into the pan. It must be brought to a boil again and poured into a jar of pepper and spices. Let the vegetables stand for another five minutes. Then the marinade must again be drained, boiled and filled with jars to the very top. Vinegar should be added to each glass container. Ready red pepper (chili) should be rolled up with sterilized lids and cooled.
• First of all, peppers should be washed and cleaned of stalks and seeds. Combine them with peeled garlic and add coriander to the vegetables.
• white (wine) vinegar;
• Cooking

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

Ripe gooseberries - 800 grams without damage and dots;

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Marinated hot peppers for the winter

You need to take the pepper and wash it from dust and dirt. Put a pot with plenty of water on the fire, wait for it to boil. After that, you need to keep everything on fire for about 4 minutes, put it in jars that you previously sterilized or calcined at high temperatures in the oven. After the pepper is poured with marinade directly from the fire and quickly rolled up.

Large sea salt - 4 tablespoons;
Cooking technology

spices optional.

Hot pepper can be harvested for the winter most different ways. There are so many recipes for its preservation that the hostess can cook it in a new way every year. Feel free to experiment. Bon appetit!​
Then all products must be ground in a blender or with a meat grinder to a puree state.

spices: cloves, bay leaf, allspice (peas) and black, coriander, sugar, salt.

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

Salt - one and a half tablespoons;

The marinade must be prepared from the following ingredients:

Pepper can not only be preserved and pickled, it can be salted, and it will be stored no worse.

Sugar - 2 tablespoons;

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Pepper blanks for the winter

Pepper blanks for the winter Cooking technology Hot peppers - a spicy snack for the winter Now add vinegar and salt to the resulting vegetable mass and mix everything well. First you need to choose the right peppers. They should be mature, rich red in color, without admixture of brown and green streaks. Ideally, vegetables should be removed from the bush just before cooking. ​Ingredients​ ​: hot pepper, spices to taste (herbs), garlic, horseradish root, as well as bay leaf and peppercorns. For marinade: take half a liter of apple cider vinegar and olive oil, one tablespoon of honey per liter jar. Vinegar 9% - 140 ml; Water - 1 liter; So, the products that you need to make salted peppers: Vegetable oil, necessarily deodorized and refined - 130 ml; ​Prepare the peppers using rubber gloves: remove the seeds, cut in half, rinse. Divide into jars. Boil the brine by mixing water with sugar, vinegar and salt. Pour over the pepper, leave overnight. During the night, part of the brine will be absorbed into the pods. Therefore, in the morning you will need to cook a little more and fill the jars. Sterilize the containers, add aspirin and screw on the lids. It turned out spicy snack from pepper. Hot pepper for the winter Harvesting bitter pepper for the winter begins with the fact that the pods are washed and dried. Then prepare the filling. To do this, mix water with salt, sugar, vinegar. Put spices in sterilized jars, tamp the pods. Harvesting bitter pepper for the winter without sterilization will require double filling. The first time you should fill the containers with boiling water. Hold for 15 minutes and drain the water. Then pour the prepared marinade over the peppers. The finished snack should be twisted under the lids and set to cool. Harvesting bitter pepper for the winter without sterilization - simple and fast way preserve the product. Pepper will stand for a long time, the brine will remain clean and bright. Harvesting bitter pepper for the winter Then, all leaves must be removed from the green sprigs of dill, mint and cilantro. The stems are not recommended for use in cooking, they are too hard and unsuitable for food even after heat treatment. Torn leaves should not be crushed. It is better to put them in the marinade whole. ​: two cups diced green tomatoes, three chili peppers, two tablespoons of vegetable oil, one clove of garlic, one bay leaf, one quarter of dry oregano, thyme, marjoram, three tablespoons of sugar, three tablespoons of salt, one liter of water, half a liter of table vinegar. Cooking Pickled hot peppers for the winter Water - 1.5 liters. Apple cider vinegar - 50 ml; Horseradish root - 15 grams; Vinegar 6% - 400 ml; Spicy lovers will definitely appreciate the spicy and bright pepper appetizer. Hot peppers can be served with first courses, meat, salted pies. On the festive table they will go well with strong alcohol. And one or two pickled peppercorns can be added to borsch or roast. Hot pepper: cooking snacks for vodka Sharp, crispy and with a slight sourness, you get a pepper prepared in the following way. For a liter jar you will need: Salted hot peppers for the winter You can talk for a long time about how to prepare chili peppers for the winter. The recipes outlined in this article will help lovers of "spicy" stock up on a hot vegetable for the whole year. After that, you should divide the garlic into cloves. You don't need to clean them. Pickled garlic cloves make a great appetizer.​ Cooking The pods are well washed and dried, tightly folded into prepared jars, shifted with garlic and herbs, bay leaves, peppercorns, chopped horseradish root are added. The marinade is prepared: vinegar and oil are combined, honey is added, everything is mixed well, jars are poured and closed with nylon lids. Peppers are harvested for three weeks in a warm place, after which it will be ready to eat. You need to prepare the pepper as follows - large pods need to be cleaned of seeds and boiled in boiling water for about 2 minutes. After that, you need to put it all in ice water for 4 minutes, take it out, wait until the water drains from the vegetables and put it in jars along with spices. Banks need to be sterilized and calcined in advance. Then you have to make a marinade - pour salt and sugar into the pan, pour water and vinegar and let it all boil. Sugar - 100 grams. In order to make a marinade for pickling peppers, you will need to take the following: Hot pepper - 1000 grams. Bulgarian pepper marinated in tomato sauce Hot peppers in marinade on the table ​Ingredients (listed for a liter jar)​ capsicum hot peppers (choose thicker fruits, any color) in an amount sufficient to fill the jar tightly; Chili pepper pods - 7-8 pieces; Now the pepper pods need to be thoroughly washed and pierced through at the base with a thin knife, otherwise air will remain in the vegetable during pickling. Next, the chili should be placed in a large saucepan and pour boiling water on top. The vegetables must be kept under the lid for five minutes, after which the cooled water from the container must be drained and the pepper pods must be poured with a fresh portion of boiling water again. This procedure must be repeated 3-4 times. Vegetables should be slightly cooked, but not fully cooked. It is important that the peppers become soft, but do not start to spread. Chili pepper should be cut into rings and sent with the rest of the vegetables to sterilized jars. Next, you need to prepare a marinade from water, vinegar, sugar and salt, add spices and vegetable oil to it. All this is necessary to pour vegetables, close them with lids, cool and put for three days in a cold place. Store the snack in the cold. Vinegar can be substituted lemon juice, but in this case, putting horseradish in jars is a must. The contents of the jars are poured with boiling marinade. After that, everything is covered with lids and put on sterilization. Banks of one liter should sterilize for about 25 minutes. After that, everything is rolled up and turned over until it cools completely. Pepper should be prepared as follows - first, wash it properly in cold water, and then put it to dry. Gooseberries must first be sorted out, and then washed too, after removing the stalks and inflorescences. It is necessary to cut the pepper into two or four parts along - depending on the size of the chosen pepper, put it in sterilized jars, constantly pouring everything with gooseberries. Keep in mind that you will need to shake the jar from time to time to ensure that the peppers and gooseberries are evenly distributed. ​ Bulgarian pepper marinated with gooseberries for the winter Water - 1 liter; In order to make such an appetizer for the winter, you need to select the smallest pods of hot peppers. It must be washed thoroughly, and then put on a sieve or colander so that water is glassed from the pepper. As soon as the peppers dry, you need to take sugar and salt, vinegar and vegetable oil, wait until the grains of salt and sugar are completely dissolved in the liquid. The most interesting and unusual look on the table is an appetizer made from small or medium whole peppercorns, especially if you combine peppers of different colors in it: light and dark green, yellow, red, orange. If there was no small pepper at hand, it is quite possible to pickle large hot peppers by cutting them into slices a centimeter thick. a few (4-5) garlic cloves; Bay leaf - 1 piece per liter jar; You can soften the chili in another way. To do this, pepper pods should be placed in cold water, bring the product to a boil and cook over low heat for three to four minutes. Then the pan with vegetables should be removed from the stove and held with the lid closed for about 15 minutes. ​Ingredients​ ​Ingredients​ Bulgarian pepper, canned for the winter with apples In order to make bell peppers with cauliflower, you need to take the following: Next, you must prepare the marinade as follows - let the water boil, then add sugar, a little salt and vinegar to it. Bring everything to a boil and then remove from heat. This pepper is poured with an almost boiling liquid and immediately rolled up. Vinegar - 60 ml 9%; After that, wash the greens and cut it as small as possible, just peel the garlic, if the cloves are large, you can cut them into several pieces. Preserving hot peppers for the winter Pods of bitter pepper (enough to fill tightly in a jar); Vinegar: essence 70% - 1.5 tsp, 9% - 55 ml; Sweet bell pepper marinated with garlic greens (basil, parsley, dill) - to taste; Now to prepare glass jars. Before use, they must be carefully sterilized in any convenient way. : hot pepper, cold-pressed olive oil, garlic, spices.​ : juice from three kilograms of tomato, one kilogram of hot red pepper, one tablespoon of salt, three cups of sugar, five bay leaves, half a spoonful of ground black pepper, thirty grams of garlic, five tablespoons of vegetable oil, and one spoonful of vinegar. Juicy red bell pepper - 1 kilogram; In order to prepare such delicious pepper, you need to take the following products: Salt - 3 tablespoons without top. Wash and peel the carrots, cut into fairly thick circles. After that, you need to pour pepper into a dry, but very hot frying pan, fry it, stirring as often as possible. But the peppers from such frying should darken a little. After the pepper is mixed with herbs, the rest of the ingredients. Everything needs to be salted and compacted tightly, pre-salted. Then everything needs to be poured with marinade and left for sterilization. Be sure to roll up and cool only upside down.​ Ingredients: one and a half kilograms of peppers of different colors (at least two), 2 tbsp each. sugar and salt, 5 tablespoons of vinegar (3%), and 2 liters of water. You can add spices. a teaspoon of salt; bay leaf; garlic - 1 clove; Next, pour half a liter of water into a separate pan. Seasonings should be thrown into it: salt - 1 teaspoon; sugar - 2 teaspoons; coriander - 2 teaspoons; black pepper - 5-6 peas; allspice - 2-3 peas; bay leaf - 2-3 pieces; garlic cloves; cloves - 1-2 pieces; all available greenery. Preparing pepper and eggplant seeds for sowing

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, hot, pickled, for the winter, simple and reliable, it can be used both in its pure form and in cooking. Suitable for use and spiced vinegar, 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 piquant, even true gourmets will appreciate the taste of a spicy vegetable.

Oriental recipe

It is no secret that herbs and spices are more in demand in the East than in Europe. It is from there that we adopt the experience of using spicy incense in culinary art, so 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.

Hot pepper is a spicy vegetable that adds brightness and spiciness to any dish, beloved by all fans of spicy, can be prepared for the winter in a lot of ways: pickle, pickle whole or with other additives, etc.

The widespread belief that everything spicy, including hot peppers, is unhealthy is a delusion: if you eat this vegetable in moderation, it will only have a beneficial effect on health. It is believed that regular moderate consumption of hot pepper helps to get rid of insomnia, improve the condition with some complications of diabetes, liver diseases, this vegetable normalizes the functioning of blood vessels and the activity of the nervous tissue of the brain, treats epilepsy, bronchial asthma, allergies, benign tumors, atherosclerosis.

Interestingly, the common name for hot peppers is chili, this is just a colloquial form. The word "chili" is translated as "red", but at the same time, such a pepper can be not only red - it is known that the color can be from black-olive to yellow. Often hot peppers are also called cayenne. Of course, everyone who loves this vegetable thinks about how it can be harvested for the winter during the summer, during the harvest.

Recipes and methods for harvesting hot peppers for the winter

Canned chili peppers in honey marinade e

You will need:

• Water - 1 l
• Hot pepper pods
• Garlic - 1 large clove
• Dill, parsley, peppercorns, basil - to taste
• Carnation - 1 inflorescence per jar)
• Bay leaf - 1 piece per jar
• Salt - 1 tbsp. a spoon
• Sugar - 1 tbsp. a spoon
• Honey - 1 tbsp. a spoon
• Vinegar 9% - 1 teaspoon per liter jar

Cooking:

Jars and lids are needed.
First, we prepare peppers for canning: the pods must be washed, and the tails do not need to be cut off - it is convenient to hold on to them when you bite off. For a couple of minutes, dip the peppers in boiling water, take out and prick in several places (with a fork or a toothpick). Then we fill the sterilized jars with peppers, chopped herbs and spices. To the general composition, you can also add horseradish root or leaves, cherry or currant leaves - as with canning cucumbers and tomatoes. Peppers should reach the shoulders of the jar (preferably lower, but not higher), because then they can float and rise slightly above the marinade, and this reduces the shelf life of canned food.

Next, you need to boil water and prepare a marinade from salt, honey and sugar (we lower honey, salt and sugar into water and cook over low heat until completely dissolved). Pour hot peppers with boiling marinade and cover with a clean lid. They should stand until the jar can be taken with bare hands and not burned. Pour the brine back into the saucepan and bring to a boil. Pour over the peppers a second time. Let stand for 5 minutes. Drain, boil the brine again. Pour boiling brine marinade over peppers for the third time. Add vinegar to the jar. Close with boiled lids. I use screw caps - they are very convenient. Turn closed jars upside down and let cool. Cooled jars of hot peppers can be stored at room temperature, but opened jars should be moved to the refrigerator for storage.

Hot pepper "pickled"

• 1 kg hot pepper any
• 1.5 st. l salt
• 1.5 tbsp sugar
• 3 tbsp vinegar 9%
• for 1.5 liters of water.
• 3-4 cloves
• 2 sprigs of mint

Rinse the pepper, put in jars, alternating with mint.

Pour boiling water over and let stand for 10 minutes.

Then drain the water, add salt, sugar and boil again.

Pour vinegar into the brine and pour into jars.

Add cloves, roll up and flip.

Canned hot peppers for the winter.

For this recipe canned hot pepper turns out sour.

Filling for a 700 gram jar:

hot pepper(red, green, but it is best to use small hot chili peppers)
150 ml. 9% vinegar
150 ml. water
1.5 tablespoons of sugar

How to pickle hot peppers for the winter:

hot pepper rinse in cold water. Pour water into a saucepan, bring to a boil, put pepper in it and blanch it for three to five minutes in boiling water.

NOTE: If you want the pepper to remain crisp, then do not blanch it, but fill it in jars twice: the first time with water (then you can pour out the water if you do not want the pepper to be too bitter). Pour the second time with marinade. We sterilize the jars, put pepper in them.

Preparing the fill:

We mix water, sugar, bring to a boil, pour in vinegar, let it boil, and turn off the gas. If desired, add a couple of clove buds and a few peas of black allspice to the filling.

Pour boiling filling into jars with pepper, roll up jars with lids.

Recipe for marinated hot peppers

You will need: hot pepper, additives to taste - peppercorns, horseradish leaves, currants or cherries, dill (umbrellas), cloves, cinnamon, basil, garlic, tarragon, etc., marinade - for 1 liter of water, 2 tbsp. . sugar and 4 tsp. salt, for each jar - 1 tsp. vinegar 9%.

How to pickle whole hot peppers. Rinse the pods, if the tips are dry - cut them off, but without opening the pod (this is done only if there is doubt that the pepper is good inside). Put additives and pepper in jars, scalding the latter with water, fill the jars with the contents up to the shoulders. Bring the water to a boil, add sugar and salt, pour boiling water over the peppers in jars, cover with sterile lids and wait until the jars have cooled to a temperature tolerable for hands (not scalding), pour the brine into a saucepan, bring to a boil, pour again, but leave jars already for 5 minutes, then drain the brine again, boil it and pour it into the jars for the third time, pour in the vinegar, cork and finally cool the jars upside down.

hot pepper pickling recipe

You will need: 1 kg of hot pepper, 40 g of dill, 30 g of garlic and celery, brine - 1 liter of water, 80 ml of vinegar 6%, 60 g of salt.

How to pickle hot peppers. Bake the peppers in the oven until soft, let cool, arrange tightly in sterilized jars, shifting with garlic and herbs. Bring the water to a boil, add salt, pour in the vinegar, let the brine cool down, pour it into the jars, put the load and leave the jars of pepper for 3 weeks (room temperature), then store in the cold.

If you want to prepare a hot pepper not entirely, pay attention to the following recipe.

Twisted hot pepper recipe

You will need: 1 kg of hot pepper, ½ cup of apple / wine vinegar 5-6%, 1 tbsp. salt.

How to prepare hot peppers for the winter. Ripe hot peppers of any color, several colors can be washed at once, cut off the stalks, pass through a meat grinder together with the seeds (the grate is large), mix with vinegar and salt, put in sterilized jars, cork with sterile lids, store in a cool, dry and dark place .

Such a preparation is suitable for fried poultry and meat, fish, soups and broths, and can also be an excellent basis for adjika.

The following recipe may seem even more interesting to many housewives.

Hot pepper recipe in tomato

You will need: small-fruited hot pepper, vegetable oil, homemade tomato juice, sugar, salt.

How to cook hot pepper in a tomato. Rinse the pepper and remove the stalks, fry a little in vegetable oil. Boil the juice squeezed from tomatoes twice, strain and add sugar and salt to taste. Arrange the pepper in jars, watering each row. tomato juice. Seal jars and sterilize for 20 minutes.

You can prepare hot pepper for the winter without salt and without vinegar.

Recipe for harvesting hot peppers without salt

You will need: hot pepper, natural apple cider vinegar, if desired - fragrant herbs (marjoram, oregano, basil, rosemary, etc.), honey - about 1 tbsp per 0.5 l jar.

How to cook hot pepper without salt. Rinse the peppers, put them tightly in sterilized jars, fill them to the very top with vinegar so that it completely covers the pepper. Such a pepper will be ready in a month (when stored in a dark place), or faster - if the pepper is cut from one side or pricked with a toothpick.

The vinegar remaining after such harvesting can be used as a dressing for various salads.

Recipe for harvesting hot peppers without vinegar

You will need: hot pepper, cold-pressed olive oil, if desired - dried herbs, chopped garlic.

How to prepare hot peppers without vinegar. Rinse and dry the peppers, arrange tightly in sterile jars, completely fill with oil, close and store in a dark place.

The oil from this blank can be used for salads.

Both previous versions of the workpiece combine the following recipe.

Recipe for harvesting hot peppers in an oil-vinegar marinade

You will need: hot pepper, herbs to taste, garlic, bay leaf, allspice, horseradish root, marinade for 1 jar 0.5 l - apple cider vinegar and cold-pressed olive oil in a ratio of 1 to 1, 1 tbsp. honey.

How to cook hot pepper. Rinse and dry, put the pepper tightly in jars, shifting the garlic and herbs cut into plastics, adding laurel and peppercorns, if desired, put the horseradish root cut into strips on top. For the marinade, combine apple cider vinegar and oil, add honey, mix, pour over the peppers, close the jars and keep warm. The pepper will be ready for use in 2-3 weeks, to reduce the time, the pepper should be cut from one side or pricked with a toothpick.

Vinegar in this recipe can be replaced with lemon juice, but then horseradish root must be added.

Marinated hot peppers in honey marinade

Marinade.
For 1 liter of water.--
1 st. l. with a little salt
3-4 tsp honey
2-4 tablespoons vinegar.

Rinse the pepper, prick with a "gypsy" needle or whatever is convenient, cut off the long tails. Then put it in a jar tightly, layering with your favorite spices, garlic, bay leaf, allspice peas, pour boiling water. Stand for 5 minutes, drain. Pour boiling water again, etc. 3-4 times.
Pour in boiling marinade. Boil.
I recommend tasting the marinade before pouring it into jars - you may want to add something. If not sweet enough, add more honey.
Keep pepper jars at room temperature for 3 days. Then store in the refrigerator.

If you don’t have enough peppers before filling the jar, then you can take a sweet pepper, cut it into wide strips and add to the hot one. In this marinade and in such a sultry neighborhood, he will also be saturated with pungency and will nice snack to your table.

You can add to the marinade to hot pepper and small tomatoes, they will come out very spicy and very tasty.

We considered a variety of options for harvesting hot peppers for the winter, among which every culinary specialist can find an option to his taste. Good luck with your preparations and the most pleasantly spicy snacks!