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

Choosing a recipe for blanks, we place certain requirements on it, and this is no coincidence. Some recipes, no matter how tasty they are, do not foresee long storage, and sometimes they forget to mention this. The result is lost product, money, time and hope.

That is why it should be mentioned 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 a pepper is in the kitchen cabinet, probably every housewife. It is not only easy to make such a blank, but also easy and quick.

Put red, chilli, hot peppers in a liter jar and fill with 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 pure form and in cooking. Spicy vinegar is also suitable for use, which can be added to dishes and preservation.

"Easy and simple with a bow"

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

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

Such pickled onions with peppers turn out to be very juicy, tasty and spicy, even true gourmets will appreciate the taste of a spicy vegetable.

Oriental cuisine recipe

It's no secret that in the east, herbs and spices are more in demand than in Europe. It is from there that we adopt the experience of using spicy incense in the culinary art, so hot pepper for the winter in Armenian, came to our taste.

When preparing a savory 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 and dry it with a napkin.

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

1. Blanch in boiling water for 1-2 minutes followed by a dip in cold water;
2. Fry in a skillet until the skin cracks;
3. Warm up in the microwave for 1-2 minutes at the highest pulse;
4. Fry on a grill or barbecue;
5. Bake in the oven until tender.

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

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

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

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

On the bottom of the prepared container, put 1-2 pieces of garlic, cut into slices, and put pepper on top. From above it is poured with marinade and rolled up with metal lids.

Pickled pepper

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

The pepper is pricked 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 herbs (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 a pickle on top of your finger.

Put spicy herbs and peeled garlic at the bottom of the container. Dilute salt in water and then fill the peppers with brine. We cover with a linen napkin and set the oppression.

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

V last years more and more popularity is gained by such a blank as. There are no less ways and technologies for pickling spicy than sweet Bulgarian. They differ among themselves by the technology itself - with the help of sterilization and without sterilization, the composition of the marinades, and additional ingredients that are used in the preservation process.

Therefore, it becomes obvious that spicy prepared according to a particular recipe will have a different taste and pungency. The most frequently asked question from housewives who are going to pickle it for the winter is the question regarding the varieties of pepper. Are all hot peppers suitable for canning?

Any varieties are suitable for harvesting for the winter by conservation. It can be both green and red peppers of different varieties, ranging from large and long pods to decorative indoor peppers "Ogonyok". Pickled hot peppers for the winter, a step by step recipe the preparation which I want to offer you, will be cooked in a sweet and sour marinade, without sterilization.

Ingredients for a half-liter jar:

• Hot pepper - 200 gr.,
• Parsley - 2-3
• Black peppercorns - 3-4 pcs.,
• Garlic - 2-3 cloves
• Bay leaf - 1-2 pcs.,

For the marinade:

• Water - 1 liter
• Salt - 1 tbsp spoons,
• Sugar - 2 tbsp. spoons,
• Vinegar - 3 tbsp. spoons.

Pickled hot peppers for the winter - a simple recipe

Wash hot peppers. Cut the stalks almost under the root.

Wash the parsley and peel the garlic cloves.

Wash the jars thoroughly. Sterilize them. Let's leave the lids like this for now. If for other preservation, you can use nylon steaming lids, then hot pickled peppers for the winter are closed only with metal seaming or screw lids. Put peppercorns, garlic cloves, parsley sprigs, bay leaf on the bottom of clean jars.

Arrange the hot pepper pods tightly in rows.

It remains to prepare the marinade and pour pepper on it, as well as sterilize the caps. Place the lids in a bowl or saucepan and cover with boiling water. Let sit and steam for about 2 minutes. The marinade for strictly pepper will be classic - water, salt, sugar and vinegar. Add salt, sugar and vinegar alternately to boiling water.

Let the marinade simmer for 2-3 minutes. It is not recommended to boil it for more than five minutes, as the vinegar is beginning to lose its qualities. Pour hot pepper over with hot marinade. Seal the jars with the prepared lids. Hot pepper pickled for the winter in vinegar ready. Turn the jars of pepper, put them on the lids and wrap them warmly. We leave it until it is completely cooled. After the jars of pepper have cooled, we take out the pepper for further storage in a cold room.

Pickled hot peppers for the winter. Photo

I offer you a few more recipes for pickling hot peppers for the winter. Consider the first the most popular recipe for pickled hot peppers for the winter in Armenian. This recipe is very similar to the tsitsak pickled hot pepper recipe, which is served in Armenia to. But unlike him, the pepper will be preserved in jars, and will be pickled in winter without fermentation.

Ingredients:

• Hot pepper - 1 kg.,
• Carrots - 3 pcs.,
• Parsley is a small bunch,
• Dill - a small bunch,
• Garlic - 2 heads,

For the marinade:

• Water - 1 liter
• Vinegar 9% - 4 tbsp spoons,
• Salt - 2 tbsp. spoons,
• Sugar - 2 tbsp. spoon,
• Sunflower oil - 100 ml.,

Armenian style pickled hot peppers for the winter - recipe

Wash the hot pepper pods. Cut them in two. Remove the seeds and stalk. Wash the parsley and. Chop them finely. Peel the cloves of garlic. Chop them finely with a knife. Grate the peeled carrots on a fine grater.

In a bowl, combine herbs, chopped carrots, and garlic. Add all the ingredients indicated in the ingredients to boiling water. Boil the marinade for 2-3 minutes. Sterilize jars and lids for pickling hot peppers in a convenient way.

Place a layer of hot pepper on the bottom of the jar. Cover it with a mixture of herbs and garlic. Alternate layers until the jar is full to the very neck. Next, fill it with marinade and roll up. After that, turn the jars with hot marinated peppers in Armenian and cover until they cool completely.

Very unusual at the same time spicy and sweet and sour taste has hot peppers marinated with honey for the winter.

Ingredients:

• Hot pepper - 500 gr.,
• Allspice peas - 2-3 pcs.

For the marinade:

• Water - 1 liter
• Salt - 1 tbsp spoon,
• Honey - 3 tbsp. spoons,
• Vinegar 9% - 3 tbsp. spoons,
• Sunflower oil (refined) - 2 tbsp. spoons.

Hot peppers marinated with honey for the winter - recipe

Wash the hot pepper pods. The stalk can be cut or left. Divide them into clean, sterile jars. Add black peppercorns. Scald the lids with boiling water and cover the jars with them.

Add honey, vegetable oil, vinegar and salt to boiling water. Boil the marinade until the salt is completely dissolved. Pour the hot marinade over the jars of pepper. Seal and cover with something warm.

That's it, now you know how to pickle hot peppers for the winter... All that remains is to choose a suitable recipe and start preserving it. I would be glad if these pickled hot pepper recipes are useful to you in the future.

Bitter pepper is a spicy vegetable that adds brightness and pungency to any dish, beloved by all fans of spicy, you can prepare for the winter in a variety 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 your 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 work 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 pepper is chili, it 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 shades. Hot peppers are often called cayenne peppers. Of course, everyone who loves this vegetable thinks about how it can be prepared for the winter during the summer harvest.

Recipes and methods for preparing 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 can)
• Bay leaf - 1 pc per can
• Salt - 1 tbsp spoon
• Sugar - 1 tbsp. spoon
• Honey - 1 tbsp. spoon
• Vinegar 9% - 1 tsp per liter jar

Preparation:

Jars and lids are needed.
First, we prepare the 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. Dip the peppers in boiling water for a couple of minutes, remove and prick in several places (with a fork or toothpick). Then we fill sterilized jars with peppers, chopped herbs and spices. You can also add horseradish root or leaves, cherry or currant leaves to the general composition - as in canning cucumbers and tomatoes. The peppers should reach the hangers 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 the water and prepare a marinade from salt, honey and sugar (we put honey, salt and sugar in water and cook over low heat until completely dissolved). Pour hot pepper over with boiling marinade and cover with a clean lid. They should stand as long as the jar can be taken with bare hands and not burned. Pour the brine back into a saucepan, bring to a boil. Pour the peppers a second time. Let it stand for about 5 minutes. Drain, boil the brine again. Pour the boiling marinade over the peppers for the third time. Add vinegar to the jar. Close with boiled lids. I use screw caps, which is very convenient. Turn closed jars upside down, let cool. Chilled hot pepper jars can be stored at room temperature, but opened jars should be moved to the refrigerator for storage.

Bitter pepper "pickled"

• 1 kg of any hot pepper
• 1.5 tbsp. l salt
• 1.5 tbsp sugar
• 3 tablespoons 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 turn over.

Canned hot peppers for the winter.

According to this recipe canned hot pepper turns out sour.

Pouring into a 700 gram can:

Bitter 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:

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

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

Preparing the fill:

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 of pepper, roll up the jars with lids.

Whole hot pepper pickle recipe

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

How to pickle whole hot peppers. Rinse the pods, if the tips are dry, cut them off, but do not open the pod (this is done only if in doubt that the pepper is good inside). Put additives and pepper in jars, scald 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 the peppers in the jars with boiling water, cover with sterile lids and wait for the jars to cool to a hand-tolerable temperature (not scalding), drain the brine into a saucepan, bring to a boil, pour again, but leave the jars for 5 minutes, then drain the brine again, boil it and pour it into the jars for the third time, pour in the vinegar, seal and finally cool the jars upside down.

Hot pepper salting recipe

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

How to salt hot peppers. Bake the peppers in the oven until soft, allow to cool, arrange tightly in sterilized jars, shifting with garlic and herbs. Bring the water to a boil, add salt, pour in vinegar, let the brine cool, 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 do not want to prepare a whole hot pepper, pay attention to the following recipe.

Twisted Hot Pepper Billet Recipe

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

How to prepare hot peppers for the winter. Ripe hot peppers of any color, you can rinse several colors at once, cut off the stalks, mince together with the seeds (grill - large), mix with vinegar and salt, put in sterilized jars, seal 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 become an excellent basis for adjika.

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

Recipe for harvesting hot pepper in tomato

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

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

You can harvest hot peppers for the winter without salt and without vinegar.

Recipe for making hot peppers without salt

You will need: hot peppers, natural apple cider vinegar, if desired, aromatic herbs (marjoram, oregano, basil, rosemary, etc.), honey - about 1 tablespoon per 0.5 liter jar.

How to prepare hot peppers without salt. Rinse the peppers tightly, put them 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 that remains after this preparation can be used as a dressing for various salads.

Recipe for making hot peppers without vinegar

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

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

The oil from this blank can be used for salads.

The following recipe combines both of the previous blanks.

Recipe for harvesting hot peppers in oil-vinegar marinade

You will need: hot peppers, herbs to taste, garlic, bay leaves, allspice-peas, horseradish root, marinade for 1 can of 0.5 l - apple cider vinegar and cold-pressed olive oil in a ratio of 1 to 1, 1 tablespoon. honey.

How to prepare hot peppers. Rinse and dry, tightly fold the peppers into jars, transferring garlic and herbs with chopped plastics, adding laurel and peas, on top, if desired, put horseradish root cut into strips. For the marinade, combine apple cider vinegar and oil, add honey, stir, pour 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.

The vinegar in this recipe can be replaced with lemon juice, but then the addition of horseradish root is necessary.

Pickled hot peppers in honey marinade

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

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

If you do not have enough peppers before filling the jar, then you can take sweet peppers, cut them into wide strips and add to the spicy ones. In this marinade and in such a sultry neighborhood, it will also be saturated with spice and will be a pleasant snack to your table.

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

We examined various options for preparing hot peppers for the winter, among which every culinary specialist can find an option to his taste. Successful preparations and the most pleasantly spicy snacks!

Bitter pepper is known for its beneficial properties and unusual taste all over the world. There are many recipes that this vegetable gives "flavor". Many housewives continue to pamper their loved ones with pepper snacks even in winter. To do this, they pickle or salt the vegetable. Such blanks are very easy to make. In addition, they allow you to preserve a lot of nutrients in peppers.

Hot peppers are used not only as a seasoning, either dried or ground. Whole pods are preserved using a variety of marinades. Also, on their basis, delicious snacks are prepared - adzhiki and vegetable salads. For preservation, you can choose different varieties. In this case, it is worth considering the size and appearance of the vegetables.

If you want to pickle hot peppers, then you should choose fruits with a hard, dense skin. It should be thick enough. As a result, your appetizer will taste crispy. Also note that there is no damage. Everyone knows that peppers of different colors are more pleasant to eat, they look more appetizing. For adjika and salads, any bitter peppers are suitable.

Canning hot peppers: features

Whole chunks of peppers look best. Usually, the core and seeds are removed from them. Remember that this is best done with caution as they are high in essential oils. Because of them, we feel the bitterness and pungency of pepper. It is best to wear rubber gloves when cleaning. Also, the pepper should be kept away from the face.

There are many recipes for making great hot peppers for the winter. For those who prefer a sour crispy appetizer, we offer a very simple way of preserving. All ingredients are in a 1 liter jar.

Composition:

• Green pepper - any amount
• Garlic - 5 cloves
• Salt - 1.5 tbsp l.
• Vinegar 9% - 60 ml
• Bay leaf, dill, allspice peas - to taste

Preparation:

1. Put cloves of garlic, herbs and spices in clean sterilized liter jars.
2. Wash the pepper thoroughly, cut the tails and clean the grains. We put vegetables in jars. Then put salt in them and fill them with hot water. Then add the vinegar.
3. We put the jars in a large saucepan. Then we fill it with water for sterilization. Heat the saucepan to a boil. After that, we sterilize the snack for about 10-15 minutes.
4. Finish the canning of hot peppers by rolling up the jars with lids.

Pickled hot peppers: recipe

Composition:

• Bitter peppers of different colors - 2 kg
• Salt and sugar - 2 tbsp each l.
• Water - 2l.
• Vinegar 9% - 4 tbsp l.

Preparation:

1. This unusual appetizer turns out to be very colorful due to the use of different peppers. It is best to alternate them in color.
2. First you need to wash the peppers. Then remove the stalk and the seeds inside. It is also worth cleaning the white partitions. Rinse the peppers again. Make a small arc cut at the top. Prepare clean 1/2-liter jars.
3. Lay the peppers down vertically, alternating colors. The base should be at the top. Boil water and pour it into jars. In this form, the peppers should stand for 15 minutes. After 15 minutes. the water must be drained from the cans.
4. Separately, in a small saucepan, prepare the hot pepper marinade. Boil 2 liters of water and dissolve salt and sugar in the liquid. At the end, pour in the vinegar. Pour this marinade into jars with pepper. It should completely cover the vegetables.
5. Close the jars with sterilized lids. Roll them up with a seamer. Turn the workpiece upside down and hide under a towel.

Bitter pepper snack

Composition:

• Pepper - 400 gr.
• Tomatoes - 4 pcs.
• Garlic - 1 head
• Vegetable oil - 100 ml
• Salt to taste

Preparation:

1. Wash peppers of all sizes and shapes and cut off their tails. There is no need to clean the grains and the white film inside!
2. Pass the vegetables through a meat grinder or chopper. Wash, trim and chop the tomatoes as well. Grind the head of garlic as well.
3. Pour vegetable oil into a high-sided saucepan or cauldron. Put the dishes on the fire and pierce them well.
4. Transfer the chopped vegetables to a hot saucepan. Season with salt to taste and simmer for about 25 minutes. Determine readiness by the amount of liquid. It should practically evaporate when exposed to temperature.
5. The consistency of the finished snack is thick. The mass is easily spread on bread.
6. Store hot pepper snacks in refrigerators with a plastic or screw cap.

How to pickle hot pepper?

Salted hot peppers go well with meat. Usually a similar appetizer in Caucasian cuisine is served with barbecue. This procurement method is interesting in that it is effective and simple. If, when pickling, you can make a mistake with the proportions of vinegar and spoil the vegetables, then with salting everything is different.

Salted hot peppers: a quick recipe

Composition:

• Green pepper - 1 kg
• Water - 1 l
• Salt - 8 tbsp l.

Preparation:

1. Wash the peppers. The tail and entrails should not be cleaned. Then along the base we make an incision of 2 cm.
2. Put the vegetables in a bowl or saucepan. Prepare saline solution in a separate container. To do this, boil water and dissolve salt in it. Pour hot brine over the peppers. Put a flat plate or lid and some kind of weight on top. Vegetables must be completely submerged in liquid.
3. Cover a bowl of peppers with a towel and leave to salt at room temperature. Vegetables are soaked in brine for 3 days. After that, fresh brine is prepared in the manner described above. The liquid is drained from the basin. Then the peppers are poured with fresh brine.
4. So we soak the vegetables for another 5 days. Then we change the brine again. Put the peppers in clean jars and fill them with freshly prepared liquid. The hot pepper is ready!
5. This method of salting is believed to retain all the nutrients in the vegetable. Such peppers are not only very tasty, but also healthy. It improves the functioning of the digestive system and has a positive effect on appetite.

Bitter hot salted pepper

Hot peppers for the winter can be prepared in a slightly different way. This recipe allows you to make peppers like a store-bought pepper. Spices and spices add additional flavor to the appetizer.

Composition:

• Pepper - 1 kg
• Water - 3 l
• Salt - 220 gr.
• Garlic - 6 cloves
• celery - 100 gr.
• Bay leaf - 5 pcs.

Preparation:

1. I wash the green bitter pepper thoroughly. Ponytails and grains do not need to be removed.
2. We also clean and chop the garlic and celery.
3. Take a large saucepan and place the herbs on the bottom. Put the peppers on top.
4. Prepare the brine in a separate container. To do this, dissolve salt in boiling water.
5. Pour the peppers with hot brine. Then we put them in a warm room under a press. Salt vegetables for 14 days. You do not need to change the fluid at this time!
6. After 2 weeks we take out the peppers. They should change color - become yellowish. Place the vegetables in clean, sterilized jars. Boil the remaining brine and pour it into jars with peppers. The finished snack can be closed with any kind of lid.

Bitter peppers for the winter are not just a tasty, but also a healthy snack. There are several ways to prepare vegetables. For longer storage, pickling is suitable. For this, pepper and spices are poured with hot brine and covered with lids. You can also pickle hot pepper. In this case, the vegetables are poured with brine and left under pressure for 5-14 days.

Foreword

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

Nutritional value, indications and contraindications

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

Endorphin also:

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

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

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

In moderate doses, it treats a number of diseases:

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

Consider the most popular and delicious pickling, pickling and canning recipes. We will also share recipes for wonderful preparations for the winter.

Pickled hot peppers for the winter: recipe and cooking method

Main Ingredients:

• hot bitter pepper - per 1 liter jar;
• horseradish and cherry black currant leaves - 3 - 4 pcs.;
• peppercorns - 5 - 7 pcs.;
• garlic - 5 to 8 cloves;
• greens (parsley, dill, tarragon, basil) - to taste;
• cinnamon, cloves for piquancy.

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

• water - 1 l.;
• salt - 2 tbsp. l .;
• sugar - 2 tbsp. l .;
• vinegar 9% - 1 tsp

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

After all the spices for pickling are in the jar, we turn to the bitter hot pepper. It must be washed and tightly packed into the jar up to its very shoulders.

Pour boiling water over the workpiece. Cover with a sterilized lid and let it brew for 5 minutes. Then drain the water from the jar into a saucepan and prepare a marinade on its basis. To do this, add salt and sugar to boiling water. Add vinegar 1 minute before boiling. The finished hot marinade must be poured, and then the cans can be rolled up.

An appetizing pickled twist is ready. Now in winter you can enjoy the spicy taste of pepper combined with your favorite dishes. Pickled peppers will be a wonderful decoration for both regular and festive tables.

Vinegar pickling can be substituted with lemon if you don't like the sour note in a dish.

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

Main Ingredients:

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

For the brine we take:

• 1 liter of water;
• 100 ml vinegar 6% or 60 ml vinegar 9%;
• 50 g of salt.

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

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

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

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

Sauerkraut hot peppers for the winter: a very simple recipe

Main Ingredients:

• 1 kg of hot pepper;
• 8 tbsp. l. salt.

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

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

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

Cover with a plastic lid and store the sauerkraut in the refrigerator. Such sauerkraut is incredibly tasty, it goes well with stewed vegetables and mashed potatoes. This is the best sauerkraut recipe. Your whole family will love it.

Spicy twist of bitter pepper without salt

Main Ingredients:

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

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

Canning hot hot pepper with tomato

One of the best cooking combinations is hot pepper and tomato. It doesn't matter which cooking technology you choose for this. This combination is optimal for pickling, pickling, pickling and preserving.

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

Main Ingredients:

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

Recipe:

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

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

While the peppers are browning, sterilize the curling jars. Place baked or roasted peppers in jars and top with boiling tomato juice.

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

Tighten the finished preservation. The perfect preparation for the winter is ready. Bon Appetit!