Salads and snacks from vegetables for the winter are striking in their diversity. Pickled and salted vegetables are especially good as a whole. Pickled or salted bell pepper will be a great addition to the main course and just an original appetizer on the winter table. How to cook pickled bell peppers for the winter, read the recipes for pickled and salted peppers with photos step by step and see below.
Pickled and salted bell peppers for the winter: recipes with photos
B bell pepper marinated according to a special recipe with meat and fish, goes well mashed potatoes and boiled rice. Try to cook!
Recipe Bulgarian p yerets marinated with garlic
Ingredients:
- 5 kg bell pepper
- 5 pieces. tooth. garlic
- 5 pieces. carnations
- 5 pieces. bay leaf
- 30 pcs. peppercorns
- 1 chili pepper (bitter)
For marinade:
- 50 ml vinegar 9%
- 7 art. l. Sahara
- 40 gr. salt
- 1.5 liters of water
Cooking method:
1. Pepper wash and remove seeds.
2. Cut the pepper into several parts.
3. Peel the garlic.
4. Chili pepper cut into pieces.
5. Wash jars and lids with soda and sterilize.
6. Boil 1 liter of water. Pour in vinegar, add sugar and salt.
7. Peppers in portions blanch in boiling marinade for about 5 minutes.
8. At the bottom of the jars, put 1 bay leaf, a clove of garlic, a piece of chili pepper, a clove and 5 peppercorns each.
9. Pepper with slotted spoon remove from marinade spread among the banks. Pack peppers into jars pretty tight.
10. Pour pepper with boiling marinade.
11. Roll up jars with lids.
12. Turn upside down and leave to cool.
Store in a cool dark place. Peppers according to this recipe can be pickled whole, with tails, stalks and seeds. To do this, blanch for 10 minutes and prepare a double portion of the marinade.
Recipe Green bell pepper "Salty"
Ingredients:
- 3 kg green bell pepper
- 400 gr. salt
For filling:
- 10 tooth garlic
- large bunch of parsley
- 1 st. l. salt
- 1 tsp vinegar essence per 1 liter jar
Cooking method:
- Wash the pepper. With a sharp knife, make an incision in the side of each pepper and carefully remove all the seeds.
- Place the peppers in a bowl.
- Salt dissolved in 2 tbsp. hot water.
- Pour liquid salt over the peppers.
- Pour enough water into the pot to cover the peppers completely.
- Set oppression on pepper and leave at room temperature for 5 days.
- When the pepper changes color to yellowish, drain the water and rinse the pepper with running water.
- Chop parsley and garlic finely.
- Put peppers, herbs and garlic in layers in sterilized jars.
- Pour boiled cold water.
- Pour salt into jars and add essence.
- Close jars with plastic lids.
- Shake the jars until the salt dissolves.
- The pepper is ready to use. Store prepared salted peppers in a cool place.
Video recipe Pickled bell peppers with honey
Cook with pleasure and be healthy!
Always your Alena Tereshina.
Pepper is one of the most healthy vegetables, which must be present in the diet of people of any age. It is rich in vitamins, minerals, beneficial substances, which protect our body from the penetration of dangerous infections into it and the development of many ailments. It is advisable to eat pepper not only in summer, but also in winter. So that you do not have to spend a lot of money on purchasing this vegetable out of season, we suggest you use our recipes on how to pickle pepper for the winter so that it retains all its beneficial features.
In this article we will talk about how to properly pickle bitter and Bell pepper.
Pepper is one of those vegetables that can be eaten in unlimited quantities without fear for the figure and the occurrence of an allergic reaction. But this is if we are talking about fresh produce. Pickled peppers still need to be able to cook properly so that it does not harm the human body.
See also our articles
Use peppers of different colors. So you can achieve not only an amazing combination of flavors in a jar, but such an appetizer will look much more appetizing.
Choose peppers that are at least approximately the same size. If you are going to pickle them whole, then the core and stalk can not be removed (you will only need to make a few punctures with toothpicks), but if you want to make something like a salad from different peppers, then first rinse thoroughly, clean and dry the fruits.
Do not invent anything with the preparation of the brine. The main thing is that you choose the right combination of water and salt. These ingredients will keep the pepper beautiful view and make it crispy.
We now propose to consider a few interesting recipes how to pickle peppers for the winter to make it tasty, juicy and appetizing.
Quick Pickled Peppers
Very easy recipe harvesting peppers for the winter.
You need to take the following products:
(based on one jar with a capacity of three liters)
Step-by-step recipe for preparing pepper blanks:
sweet bell pepper - 2 kilograms;
garlic - 2 cloves;
onion - 2 medium heads;
aspirin - 2 tablets;
fresh dill;
fresh celery greens.
For marinade:
cold water - 6 liters;
non-iodized salt - 1 cup;
sugar - 2 cups;
vinegar - 0.5 liters.
Step by step cooking procedure:
Wash the vegetables thoroughly, remove the core and seeds, cut into quarters.
Peel the onion and also cut into quarters.
Peel the garlic, cut the celery into pieces.
Arrange prepared vegetables and greens in jars, add aspirin.
Pour everything with cold marinade, cover with nylon lids and put in a cold place.
Salted bell pepper for the winter
Ingredients:
fleshy sweet pepper - 5 kg.,
dill and parsley - 200 gr.,
garlic - 1 head,
hot peppers- 1 pod,
sugar - 0.5 cups,
salt - 100 gr.,
vegetable oil - 300 gr.,
vinegar essence -1 tbsp.
Cooking:
Peel the pepper and cut into 4 parts (if desired, you can take whole, not very large peppers)
Place it in a deep saucepan.
Mix all the other ingredients, add them to the pepper and leave overnight.
Mix 2 times (brine should stand out).
In the morning, lay the peppers in layers in sterilized half-liter jars, tamp and add the separated brine.
Close the jars with nylon lids and store in the cellar or in the refrigerator.
Bulgarian salted pepper
Ingredients:
ten kilograms of pepper,
eight hundred grams of salt.
For brine:
nine hundred and fifty grams of water,
fifty grams of salt.
Cooking:
Salting of sweet pepper is carried out as follows: the fruits are sorted and washed in cold water, the testes are removed. Then the product is dipped in boiling water for two minutes, and then quickly spread in cold water. Blanching makes vegetables soft and elastic, so they can be packed tightly into a container. Then each peppercorn is sprinkled with salt, placed in a dish prepared in advance and covered with a towel, on which oppression is placed. So it is necessary to withstand the vegetables for twelve hours. During this time, they will release juice.
Then the fruits with juice are transferred to another bowl, poured with cold brine, wrapped in gauze and again put under pressure. The container is transferred to a cold place. This recipe for salting bell peppers is very popular in many countries. Ready fruits are thoroughly washed before use and soaked for ten hours in cold water.
Classic garlic recipe
Bulgarian pickled peppers with garlic will go well with meat and fish dishes, boiled potatoes and rice. Onward to cooking!
We will need:
Bulgarian pepper - 5 kg.
Garlic - 5 tooth.
Carnation - 5 pcs.
Bay leaf - 5 pcs.
Peppercorns - 30 pcs.
Chile hot - 1 pc.
Vinegar 9% -50 ml.
Sugar - 7 tbsp. l.
Salt - 40 gr.
Water - 1.5 liters.
Cooking process:
Carefully washed and peeled pepper cut into several equal strips. Boil 1 liter of water in a 3 liter saucepan. Add sugar, salt and vinegar. In this marinade, blanch the peppers in portions for 5 minutes. In each sterilized container, put a peeled garlic clove, bay leaf, a piece of hot pepper, cloves and 5 peas. Peppers, taken out with a slotted spoon from the marinade, are tightly laid in jars. After evenly pour the boiling marinade and roll up.
Honey Canned Chili
Ingredients for 1 jar:
1 clove of garlic.
1 st. a spoonful of salt.
1 st. a spoonful of sugar.
1 st. a spoonful of honey
1 clove.
1 Bay leaf.
1 teaspoon of vinegar.
Allspice, dill and parsley to taste.
Hot pepper pods.
Training:
Washed pods with tails are dipped in boiling water for two minutes, then we pierce each with a fork. We fill sterilized jars with peppers along with spices and herbs. According to taste preference, you can add horseradish, currant or grape leaves. We lay the ingredients tightly, up to the shoulders of the container. We prepare the marinade by heating 1 liter of water with honey, salt and sugar over low heat until completely dissolved. Pour the brine into filled jars, let cool slightly and drain the brine. Bring the brine to a boil and again pour into jars. We repeat the procedure 2 times. For the third time, add vinegar.
Roll up and done!
Video cooking:
Pepper in Armenian
Main components:
reddish peppers - 5 kg;
garlic - 250 g;
celery sprigs - 1 bunch;
parsley (optional) - 1 bunch;
water - 1 l;
vinegar - 0.5 l;
oil - 0.5 l;
salt - 4 tbsp. l.;
sugar - 9 tbsp. l.;
lavrushka - 8 leaves;
allspice and black pepper - 20 peas each.
Manufacturing technology:
For the Armenian pepper for the winter, stuff the fruits with herbs and garlic. This is not necessary, it is enough to cut into halves, lay layers with spices. Pre-peel the garlic, disassemble into teeth, cut large ones. Chop the greens with a knife by 3-5 cm.
Pour vinegar and refined oil into a container with a diameter sufficient for 8 fruits, add spices, salt, sugar, water. Boil quickly, then reduce the heat, put the prepared vegetable in one layer, blanch in the solution for 2-3 minutes. It is impossible to digest, it should only become more flexible, not soft. Remove from the solution, put in a bowl, cover with a lid.
Sterilize the jars in a wide saucepan with water, while hot, spread greens with garlic and a vegetable over them in layers. In this case, the lower and upper layers are spices. If the main ingredient was not cut, but stuffed with stuffing, then simply fold. 
Try to leave fewer voids so that there is enough filling. If necessary, you can add a small amount of boiling water to each jar. Filled containers are sterilized again.
Remove spice peas from the marinade with a spoon, distribute in jars. Remove bay leaf and discard. Boil the marinade, pour peppers to the brim with them. Lay out prepared lids. Sterilize for 12-14 minutes, starting with boiling water in a large container. Banks to get, roll up traditional way. Wrap in this case no need, just put it upside down until it cools.
Salted stuffed peppers
Lovers over delicate dishes like salted bell pepper, stuffed with carrots and greenery. Here is an interesting recipe.
I take a kilogram of bell pepper (red or green), carefully cut the stalks, remove the seeds and blanch in boiling water for about two minutes.
I stuff peppercorns with carrots, parsley and dill.
I boil 1.5 kilograms of carrots until half cooked, peel and rub on a medium grater. Then finely chopped parsley and dill (a bunch of each), as well as onion(2 heads).
I mix carrots with herbs and onions, salt and pepper to taste. I stuff bell peppers with vegetables.
I close the holes of the pepper fruits with a cut stalk.
Carefully put into a saucepan or tub stuffed pepper. Sprinkling it with herbs and salt. On top I put a plate with oppression.
Vegetables ferment in a warm place for several days, and then they need to be moved to the cold.
Advice: if you like it spicier, you can add finely chopped garlic or garlic pressed through a press to the vegetables.
It turns out not only tasty, but also useful!
Hot pepper has many positive qualities. Due to its unusual taste, it is widely used all over the world. By adding it during cooking, the dish turns out to be original with a little “zest”.
Proper intake of hot pepper helps to normalize and improve the functioning of the whole organism:
- tones the central nervous system preventing the formation of stressful and depressive situations;
- strengthens immune system;
- normalizes the process of blood circulation;
- relieves pain.
Spicy lovers not only use it fresh, but also salt the vegetable for the winter. Blanks retain all useful properties, vitamins and minerals in the product. So, let's figure out how to pickle hot peppers for the winter.
simple recipe
Salted peppers go well with meat, such as barbecue. The technology of preparation is simple, but effective. The proportion of ingredients can be changed.
Products:
- filtered water - 2 l;
- green pepper - 2 kg;
- rock salt - 0.32 kg.
The algorithm of actions is as follows:
- Rinse the main component, remove the stem. It is not necessary to clean out seeds and internal partitions. Transfer to a suitable saucepan.
- Pour liquid into a saucepan, add salt. Place the container on the stove, cook after boiling until the grains are completely dissolved.
- hot pickle combine with green pepper. Place a plate on top, and a heavy object on it. It is important that the product is completely immersed in the brine. Cover with a clean waffle towel and set aside kitchen table for 3 days.
- After the time has elapsed, drain the salty liquid from the peppers and prepare a new one. Pour and hold for 5 days.
- Arrange the burning ingredient in sterile jars. Prepare new brine again. Fill banks. Roll up, and after cooling, put in the cellar.
- Salty hot peppers are not only tasty, but also healthy. The cooking method allows you to save all the substances in the product. At correct use vegetable normalizes work gastrointestinal tract enhances appetite.
With celery greens
A canned spicy vegetable is used as a condiment in cooking or for serving. holiday table. To enhance the taste, many housewives recommend adding mint leaves, sprigs of fresh dill, basil, cilantro and other herbs during salting.
Products:
- hot pepper - 1.5 kg;
- filtered water - 4.5 l;
- rock salt - 370 g;
- laurel - 10 sheets;
- garlic - 100 g;
- celery greens - 0.25 kg.
We work like this:
- Cut off the stems of the peppers, peel the garlic. Rinse prepared foods and herbs. Place in a deep saucepan or food bowl, add bay leaf.
- Pour the liquid into a saucepan, add salt for canning and cook until the grains are completely dissolved. Remove from heat, cover and leave on the kitchen counter until completely cooled.
- Pour vegetables with herbs with cold brine. Place a plate or cutting board on top, and place three liter jar with water.
- Leave on the kitchen table, at room temperature for 15 days. Divide into sterile containers.
- Bring the brine to a boil and heat for 10 minutes. Pour into jars, cover and sterilize for a quarter of an hour.
- Roll up, wrap, after turning the lid down. Salted hot pepper for the winter according to this simple recipe is already ready for use. It is allowed to close with capron lids.
With fragrant herbs
Salting hot peppers for the winter in a cold way takes more time. Ready meal it turns out more crunchy, with a dense texture.
Products:
- pure water- 1.5 l;
- pepper - 1.5 kg;
- rock salt - 60 g;
- blackcurrant - 8 sheets;
- cherry leaf- 8 pcs.;
- dill sprigs - 10 g;
- garlic - 6 cloves;
- horseradish - 3 sheets.
- Wash the jars with soap, sterilize in the oven or in any other convenient way. At the bottom of each container, place a little fragrant leaves, garlic cloves, dill sprigs.
- Rinse the pepper, remove the stalk and make a few punctures with a fork or knife at the base. Place tightly in a container, and cover on top with the remains of leaves and horseradish.
- Pour 1/2 part of the water into the pan, add salt and cook until completely dissolved. Remove from the stove and add the rest of the boiled chilled liquid.
- Mix and fill containers with brine. Place a small load on top, put in a cold place for 14 days. Then close with a nylon lid and use as needed.
in Armenian
The second name of the canned snack is “Tsitsak”. In Armenia, it is used as a supplement when serving lumpy or minced meat on the table to guests. Let's figure out how to salt hot peppers.
Products:
- Green pepper- 1 kg;
- garlic - 7 cloves;
- dill - 10 g;
- filtered water - 1.6 l;
- non-iodized salt - 3.5 tbsp.
Action algorithm:
- Rinse the base ingredient, cut off the stalk and put on a newspaper. Leave in a dark, well-ventilated area for 2 days. During this time, the fruits should wilt a little and soften. Rinse at the base, make a puncture and put in a deep bowl.
- Rinse the greens and cut the branches into 2 parts. Free the garlic cloves from the husk and add to the container to the contents.
- Pour chilled boiled liquid into a separate bowl, add salt for canning. Stir until completely dissolved. Pour over the vegetables and put them under pressure. Leave warm for 2-3 days.
- As soon as the peppers acquire a yellowish tint, arrange them in sterile jars. It is important to squeeze them out of the brine with your hands.
- Based on the above proportions, prepare a new salty liquid and fill the container with peppers. Roll up and put away for storage.
With honey
An unusual spicy taste will turn out if you make a blank with honey. Bitter salting recipe capsicum for the winter is simple and understandable to everyone. The main thing is to observe the technology of preparation and the number of ingredients.
Products:
- garlic - 1 clove;
- chili -1.5 kg;
- rock salt - 25 g;
- clean water - 1 l;
- granulated sugar - 25 g;
- natural honey - 25 g;
- carnation - 1 inflorescence;
- laurel - 1 leaf;
- sweet pea pepper - 3 pcs.;
- table vinegar - 1 tsp
- Boil water in a separate saucepan. Rinse the main component. You don't need to delete anything. Dip in boiling water for 2 minutes. Get and make a few punctures near the stem.
- Wash jars with soap and sterilize. Put the spices on the bottom of each container, and then place the chili tightly. To enhance the taste and aroma, it is recommended to put grape or currant leaves.
- Pour clean liquid into a saucepan, add flower honey, salt for conservation and granulated sugar. With regular stirring, bring to a boil, cook until the ingredients are completely dissolved.
- Fill containers, cover and soak for 10-15 minutes. Strain, boil and pour again. The procedure is repeated 2 more times. Then pour 1 teaspoon of vinegar into each jar to long-term storage. Roll up tightly, turn over.
With dill and garlic
The principle of preparation is the use of sluggish hot pepper. It is recommended to take the pods of the same size, otherwise some will be salted faster, while the second is not yet. Now we will analyze the recipe for how to pickle hot peppers for the winter as a whole.
Products:
- hot pepper - 5.5 kg;
- garlic - 70 g;
- dill - 200 g;
- rock salt - 400 g;
- filtered chilled water - 10 l.
We do it step by step:
- Rinse the main ingredient and pierce near the stem several times. To do this, you can use a sharp fork or a toothpick. Lay on a food rake lined with parchment paper. Leave in a dark, well-ventilated area for 2 days, covered with gauze.
- Peel the garlic, rinse the dill and cut into several pieces.
- Combine prepared products in a separate large container.
- Pour water into a saucepan, add salt and stir until completely dissolved. Combine brine with vegetables. Place a press on top and leave for 2-3 days at room temperature. This makes the curing process go faster.
- Strain the pods through a sieve, squeezing out the brine. Divide into sterile containers. You can continue the cooking process in 2 ways:
- cover the unfolded fruits with lids and sterilize for 10 minutes after the liquid boils;
- prepare a new brine, fill the jars and sterilize for a quarter of an hour.
- Carefully remove containers with contents and seal tightly. Store in the cellar.
Advice! When used canned pepper it is worth remembering that the pods are hot and salty. Therefore, when adding an ingredient when preparing other dishes, it is important to take into account all the nuances.
Spicy seasoning with tomatoes
In addition to salted peppers, you can make a bright hot appetizer. It is added to soup, marinade for meat and other dishes.
Products:
- chili - 0.55 kg;
- tomatoes - 0.3 kg;
- garlic - 5 cloves;
- oil - 100 ml;
- rock salt - 1 tbsp.
Rinse vegetables thoroughly under running water, peel if necessary. Scroll through a meat grinder. Seeds do not need to be removed, only the stalk.
Pour the oil into a deep saucepan with a thick bottom, heat it up. Submit vegetable mix. Simmer on low heat for half an hour to thicken the mixture. A quarter of an hour before cooking, the appetizer is salted and stirred regularly.
Arrange in sterile containers, close, cool and put in the refrigerator.
Salted bitter pepper for the winter is a tasty, healthy and pleasant preparation. For longer storage, housewives use cooking options with vinegar.
They don't marinate very often. Meanwhile, excellent blanks are obtained from it. From our article you will learn how to pickle it, read the recipes, learn how to salt a vegetable for the winter. We attach a photo to the recipes for blanks from hot capsicum.
Properties of pickled hot peppers
Pickled hot peppers are not only a savory snack, they are also very healthy:
- rich in beta-carotene, necessary for good vision;
- strengthens the immune system;
- improves blood circulation;
- increases stress resistance;
- contains carbohydrates, proteins and fats.
Varieties of hot pepper
Those who regularly prepare for the winter and use this product are invariably good mood, the source of which is endorphin. Hot pepper, even in the form of a blank, stimulates the production of this “hormone of happiness”. They say that if your head hurts a lot, it is enough to eat a piece of a "fiery" vegetable and the pain will go away. So it is worth including this product in the list of winter preparations.
The appetizer turns out delicious, and if you put pods in a jar different color, but also beautiful.
But, like any product, bitter-tasting capsicum should be consumed in moderation. Someone may have an individual intolerance to the product, which can provoke the occurrence of some diseases.
Advice. Before you start pickling hot peppers, put on latex gloves, otherwise you will experience on your skin all the delights of his burning temper.
How to pickle hot peppers
There are many recipes for winter preparations from capsicum. At the same time, spicy lovers put whole pods in jars, and those who prefer a moderate taste remove the seeds and membranes first, thereby reducing the pungency. Let's look at a few recipes.
Bitter pods in oil marinade
The advantage of this recipe is that there is no vinegar here, and besides, the workpiece does not need to be sterilized:
- peppers are washed, dried;
- put in jars, sprinkling layers with dry spices and chopped garlic;
- take olive or sunflower unrefined oil, bring to a boil;
- pour hot oil into jars, clog;
- sent to the basement.
Attention: when opening a jar of snacks in winter, do not pour out the oil - this is a great salad dressing.
Fiery appetizer "Gorgon"
To prepare this burning billet, you need:
- take 1 kg of pods, wash;
- cut ponytails;
- incise a shallow blunt side;
- put vegetables in clean jars;
- pour boiling water for 10 minutes;
- replace boiling water with marinade;
- roll up jars without sterilization.
Marinade is prepared from 1.5 liters of water, salt and sugar (1.5 tablespoons each), 3 tbsp. spoons of 9% vinegar. The first 3 ingredients are boiled, then vinegar is added.
Appetizer of hot capsicum in Armenian "Tsitsak"
Following this recipe, you will get a very spicy dish. Not any pepper is suitable for salting, but only thin and long, salad-colored. The pepper is not washed, but immediately laid out on the table so that it is slightly grafted, then:
- Wash. Pierce with a thick needle or fork through 2-3 times.
- Umbrellas of dill, garlic are placed at the bottom of the container.
- Take a glass coarse salt, dissolved in 5 liters of water.
- Pour vegetables. Press down with oppression and leave in the room until the pods turn yellow.
- Strain off the brine.
- Pepper is placed in clean jars without brine, sterilized for 10 minutes, closed. You can make a new brine, boil it and pour the pods into it.
Peppers should be washed and dried well before harvesting.
Another option:
- pour cold marinade into jars;
- close salted peppers with nylon caps;
- lowered into a cold basement.
Georgian pickled bitter pods
This appetizer is very spicy.
- They prick peppers with a stalk and leave them on the table for a day.
- Pour boiling water for 15 minutes, then drain.
- Peel the garlic (6 heads), grind in a meat grinder along with cilantro, dill, parsley.
- Add salt (glass), Apple vinegar(2 cups), sugar (0.5 cup), vegetable oil (4 cups). This quantity is calculated for 5 kg of pods.
- Boil the marinade, fill it with raw materials, mix, leave for 2 hours.
- Imposed in jars, sterilized.
Attention: the time for sterilization of 0.5-liter jars is 10 minutes, liter - 20.
Hot pepper in honey marinade and tomato sauce
To prepare peppers according to this recipe, you need to have a cold place to store it, because. it is not hermetically sealed. Banks are covered with plastic lids. Marinade recipe:
- honey - 2 large spoons;
- vinegar 9% - 1 tbsp.
Hot peppers can be pickled or salted
Pods of different colors, without separating the tails, are washed, dried, packaged in jars, poured with marinade.
For the second recipe, you need smaller pods. They are washed, tails removed, fried. Juice is prepared from tomatoes, salt and sugar are added to it. The peppers laid out in a container are poured, sterilized for 15 minutes.
As you can see, many preparations for the winter can be made from bitter pods. They wonderfully diversify your menu.
Hot salted pepper: video
Hot salty pepper for the winter: a simple recipe without sterilization
This recipe for hot salty peppers will appeal to those hostesses who love to cook spicy dishes. The recipe is very simple and does not require much time from you, and the result is really good.
To make the pickle I need:
- Hot pepper - 2 kg;
- Garlic - head;
- Salt - 3 tbsp. l.;
- Horseradish - root and leaves;
- Dill - umbrella;
- Lavrushka;
- Peppercorns - 5 pcs.
Note to the hostess: in order for the dish to turn out spicy, but acceptable in taste, it is better to pickle peppers of mildly spicy varieties. The varieties "Lamb's Horn" or "Whirlwind" showed themselves well. Vegetables must be freshly picked. If the pods have been stored in the refrigerator or on the balcony for several days, the snack will not turn out crispy.
- So let's get started. I thoroughly wash the pepper pods under running water, and then pierce each of them with a fork in three places. This is a must. If a non-pierced pod gets into the container, it will spoil the whole snack.
- Horseradish root and garlic peel.
- At the bottom of a three-liter jar, I put spices: horseradish, dill and peppercorns.
- I spread the pepper pods tightly on the spices, but you need to do this carefully so as not to crush the vegetables. On top, you can lay out a sheet of horseradish, which will not allow our blanks to float.
- Then I pour out three tablespoons of salt.
- I add tap water to the jar and shake it thoroughly until the salt is completely dissolved (after closing the container under the nylon lid).
- I leave the jars to ferment for five days at room temperature, not forgetting to turn the container up and down. If the brine becomes cloudy, don't worry. That's the way it should be.
- After the allotted time, I close the jars with iron lids and store them in a cool place.
You can eat spicy canned pickles in a couple of months. Good appetite!
Salted pepper for the winter in a cold way under a nylon cover
The cold salting method is salting whole vegetables in a pot, tub, barrel, etc. Products are poured with brine, and a press is placed on top. The pickle is stored without sterilization in a cold place.
I will tell you how to salt sweet bell pepper for the winter in a cold way.
To prepare an appetizer, you need to take:
- Bulgarian pepper - 5 kg;
- Lavrushka;
- Greens (dill, celery, parsley);
- Salt - 400 g;
- Drinking water - 5 liters.
Tip: if you decide to pickle whole fruits without cutting them, you need to pierce the pepper in several places with a toothpick.
- Initially, I select peppers of the same size, wash them thoroughly and dry them on a paper towel.
- Then I cut the bell pepper into 2 parts, remove the seeds and core.
- Then I put the vegetables in a pre-prepared container, sprinkle with chopped herbs and spices.
- Now it's time for the pickle. I pour five liters of water into a saucepan, dissolve the salt in it, and then bring it to a boil. I filter the brine through cheesecloth and cool it.
- With a cooled liquid, I pour a container with pepper, and put a plate with oppression on top.
- Bulgarian pepper is salted in a cold way for 12 days at room temperature, and then stored in jars under a nylon lid in a cool place.
It turns out very tasty.
Whole salted bell pepper for the winter in a saucepan
My household loves juicy fleshy bell peppers not only stuffed, but also salted, as in the market. Therefore, for several years now I have been preparing salted peppers for the winter whole in a saucepan and treat them to my relatives and friends.
Bulgarian salted pepper is an indispensable product in winter time, since the vegetable can be added to soups, stews, stir-fries, etc. About how simple, but delicious to pickle it, I will tell you.
Tip: to quickly peel the bell pepper from the core, you need to make a neat incision on the side, and then pull out the seeds and the stalk.
- I take three kilograms of fleshy green peppers and, after thoroughly washing the vegetables, I clean them of seeds.
- I transfer the vegetables to a bowl.
- In a small amount drinking water I dissolve 400 grams of salt and pour vegetables with brine. Then I add the liquid to such a level that it completely covers the pepper.
- I put oppression on top, and keep it at room temperature for five to six days. This time is enough for it to be completely salted. The peppercorns should change color, turning a little yellow.
- I drain the water and wash the bell pepper under running water.
- Peel two heads of garlic and chop finely. I also chop a bunch of parsley.
- I shift the pickle into a jar or another saucepan, add garlic and herbs, and then pour it with water.
- I pour a tablespoon of salt and a dessert spoon of vinegar into the container, close the lid and shake thoroughly.
After a few hours, our spicy pepper can be served at the table. Lick your fingers!
Armenian hot pepper
Each nation has its own secrets of cooking with the addition of hot peppers. But in Armenian and Georgian cuisine, hot pepper is used as a separate dish. Recipes for hot peppers in Armenian and Georgian were shared with me by my neighbor, who is originally from Georgia.
Pickles from a bitter pod have an unforgettable, piquant taste, and are prepared very simply. Here is one of the Armenian recipes.
Required products:
- Hot pepper - 2 kg;
- Garlic - 150 g;
- Greenery;
- Salt - 2 tbsp. l.;
- Vinegar - 1.5 cups;
- Vegetable oil - a glass.
Initially, I am preparing hot pepper pods: I wash them thoroughly and, having made sharp knife neat cuts along the pods, remove the seeds.
- Greens (dill, parsley) I chop finely, and then mix with salt.
- I transfer the prepared pods to an enamel bowl and, sprinkled with the mixture, leave to salt for a day.
- Then, in a separate container, mix the vinegar and oil. I take out the peppercorns, infused in salt and herbs, from the pan and fry in a pan for about fifteen minutes, adding vinegar and oil there.
- Then I shift the fried vegetables into pre-sterilized liter or three-liter jars and rolled under iron covers.
A spicy snack for the winter is ready.
Note to the hostess: we note that hot pepper removes pain because it stimulates the production of endorphins in the body. Hot pepper acts as an analgesic. But people suffering from gastrointestinal diseases, dishes from it should be eaten with caution.
Spicy pepper "Tsitsak" for the winter
Hot green pepper "tsitsak" is favourite dish residents of Georgia. Such an appetizer is suitable for barbecue or for cooking borscht, as well as a cold appetizer.
I offer another simple recipe for hot salty peppers for the winter, it turns out to be very fragrant and tasty. But first things first.
We will need:
- Hot pepper - 3 kg;
- Drinking water - 5 l;
- Salt - 250 g;
- Greenery;
- Garlic - head.
I wash each pod and pierce it with a fork or toothpick in several places.
- I shift the peppercorns into a bucket or saucepan and sprinkle with garlic cloves and finely chopped dill.
- In five liters of water, I stir a glass of salt, and then, pouring the pods with brine, put a plate with oppression on top. I leave the workpiece in a cool place and keep it like that for about two weeks. Pepper "tsitsak" during this time should turn yellow.
- I shift our salted peppers into a colander and, after squeezing them a little, let the excess liquid drain.
- I shift the vegetables into pre-sterilized jars under the neck and pour the brine prepared in the same proportion (50 g of salt per liter of water). This recipe is prepared without vinegar, but the jars need to be sterilized for 10 minutes, and then rolled up under iron lids.
Tip: when making pickles, you must remember that even when salted, the pods do not lose their original sharpness. Therefore, if you do not like too hot snacks, it is better to choose mildly spicy varieties of pepper.
Bon Appetit!
Georgian chili pepper
This is one of my favorite appetizers, because it turns out not only very tasty, but also colorful and bright.
Required products:
- Chili pepper - 2 kg;
- Garlic - to taste;
- Sugar - 2 tbsp. l.;
- Salt - 1 tbsp. l.;
- Water - 2 l;
- Greenery;
- Dill;
- Vinegar - 8 tbsp. l.;
- Horseradish - leaves;
- Drinking water - 2 liters.
Tip: I do not remove the seeds. But if you wish, you can make neat cuts along the peppercorns with a sharp knife and clean them of seeds.
- I thoroughly wash the peppercorns, and cut off the tails from them.
- In pre-sterilized jars, I tightly pack dill umbrellas, a horseradish leaf and peeled garlic umbrellas. I put pepper pods on top.
- I dissolve sugar and salt in boiling water and pour jars with brine for fifteen minutes.
- Then I pour the brine into a saucepan and boil for about three minutes, add vinegar and pour jars of chili peppers with liquid. I roll under iron covers.
Delicious and fragrant!
Salted stuffed peppers
Fans of more delicate dishes will love salted bell peppers stuffed with carrots and herbs. Here is an interesting recipe.
- I take a kilogram of bell pepper (red or green), carefully cut the stalks, remove the seeds and blanch in boiling water for about two minutes.
- I stuff peppercorns with carrots, parsley and dill.
- I boil 1.5 kilograms of carrots until half cooked, peel and rub on a medium grater. Then finely chopped parsley and dill (a bunch of each), as well as onions (2 heads).
- I mix carrots with herbs and onions, salt and pepper to taste. I stuff bell peppers with vegetables.
- I close the holes of the pepper fruits with a cut stalk.
- Carefully place stuffed peppers in a saucepan or tub. Sprinkling it with herbs and salt. On top I put a plate with oppression.
- Vegetables ferment in a warm place for several days, and then they need to be moved to the cold.
Tip: if you like it spicier, you can add finely chopped garlic or garlic pressed through a press to the vegetables.
It turns out not only tasty, but also useful!
Tasty video:
As you managed to make sure, hot peppers are salty for the winter simple recipes easy to prepare, I have been using them successfully for many years. Be sure to try it and see for yourself!
