Hot peppers preserved for the winter are an excellent appetizer for various meat dishes. Since it has the unique property of enhancing the taste of these dishes, and true connoisseurs always have a jar of this spicy vegetable in stock.
The options for spinning are very numerous - these are pickling and salting, using some spicy pods or with garlic, horseradish root and various dry spices. You can list a lot, but I decided to choose the most interesting methods with completely different tastes, so that you have the opportunity to choose exactly your own way of cooking this vegetable.
I always prepare a new recipe for a large number, for a test, and then in my notebook I mark whether the family liked him or not. For me, this is akin to modern quests, only on a culinary theme.
Pickled bitter peppers for the winter
The best taste of hot peppers, in my opinion, is obtained during the pickling process. So I decided to describe it first. Be sure to try, this pepper is able to disperse blood throughout the body and literally rejuvenate it with every pod eaten.
- Sharp pods - the amount depends on the size per liter jar;
- Cherries, currants, horseradish - 4 leaves each;
- Pea pepper - 7 fruits;
- Garlic - 6 cloves;
- Various greens - a bunch;
- Clove seeds - 4 pieces;
- Ground cinnamon - ½ teaspoon.
For pickling:
- Drinking water - 1000 grams;
- Rock salt -2 tablespoons;
- Granulated sugar - 2 tablespoons;
- Table vinegar - 1 teaspoon.
Let's get started:
First of all, it is necessary to rinse the prepared container with soda, and then sterilize it over steam. Boil the tin lids for a few minutes.
Then put the prepared leaves in jars, cut the greens into medium pieces. And all the dry spices that you have prepared are also added there.
Now we take the sharp fruits, rinse them thoroughly and put them tightly in prepared jars with herbs.
Fill the jars with boiling water up to the very neck and leave for six minutes. Next, pour the water into a large saucepan and make a marinade out of it.
Bring the water to a boil again and add granulated sugar and rock salt. As soon as they dissolve, pour in table vinegar and immediately pour it into jars. Roll up the cans with tin lids.
The spicy appetizer is ready, it remains to wait for the cold weather and then remove the tasting from the cooked spicy pods.
Pickled chilli pepper recipe
If you regularly consume such snacks, the entire cold season, then no cold will threaten your body.
Ingredient composition:
- Peppers - 1 kilogram;
- Garlic - 4 cloves;
- Peppercorns - 3 pieces;
- Carnation - 2 inflorescences;
- Rock salt - 45 grams;
- Granulated sugar - 55 grams;
- Table vinegar - 10 grams;
- Horseradish - a couple of sheets.
Let's start cooking:
We prepare containers for swirling in the way described above. And we put the washed fruits in them.
Put herbs and spices between the jars.
Optimal filling of jars up to the hangers.
Pour boiling water into a container and leave to cool.
Drain the water into a saucepan and prepare the marinade from it. To do this, dissolve rock salt and granulated sugar in it. Pour the prepared vegetables again and leave for 15 minutes.
Then we drain it again, heat it up and pour it into a container with fruits for the third time.
We add to each one according to the allotted norm of table vinegar and tighten with a special key, tin lids.
Such a snack is perfectly stored both in a cool cellar and in an ordinary apartment.
Bitter pepper for the winter with oil and vinegar
In general, hot peppers are considered the main vegetable in the Georgian national cuisine. Not a single feast or ordinary dinner is complete without it.
What is required for cooking:
- Sharp fruits - 2.5 kilograms;
- Garlic - 2/3 cup;
- Sunflower oil - 250 grams;
- White wine vinegar - 0.5 liters;
- Parsley greens - 0.5 bunch;
- Granulated sugar - 100 grams;
- Celery - 150 grams;
- Salt - optional;
- Spices - a pinch.
Let's start cooking:
Prepare the marinade: table vinegar, granulated sugar, rock salt and sunflower oil are heated to a boil in an enamel bowl.
Put ½ part of the peppers in the boiled marinade and cook for seven minutes, then take out and boil the second part.
The remaining ingredients are finely chopped, put to the peppers and pour over with marinade. Put in the refrigerator for infusion for twenty-four hours.
After the allotted time, drain the marinade, lay out the fruits in prepared jars. The filling is brought to a boil and poured back into the peppers. We roll up the containers with tin lids.
The jars are turned over and cooled. Then, store them in a cool basement.
Hot peppers for the winter with honey
This appetizer has an interesting floral aftertaste and, despite the spicy taste of the fruit, it is very pleasant, and when you bite it with meat, you understand that this is the perfect combination of ingredients.
Products composition:
- Pungent fruits - 5000 grams;
- Bee honey - 1 glass;
- Table vinegar - 6% 1000 grams;
- Refined butter - 1.5 cups;
- Rock salt - 1 tablespoon;
- Garlic - 15 cloves;
- Various spices are at your discretion.
Let's start cooking:
We wash the sharp fruits and put them in sterilized jars. Preparing a filling of table vinegar, refined vinegar and rock salt.
Put bees' honey in a ratio of two tablespoons to one glass of vinegar.
Although if you are sweet or, on the contrary, do not have enough sweetness, you can adjust it to your taste.
We close the jars with plastic lids and transfer them to a cool cellar for long-term storage.
Pickled hot peppers for the winter you will lick your fingers
Not a single season of rolling vegetables is complete without several jars of this particular snack. It is good not only for meat, but also for vegetable dishes.
What you need for cooking:
- Sharp fruits - 0.7 kilograms;
- Garlic - 16 slices;
- Black pepper - 10 fruits;
- Fragrant - 10 pieces;
- Wine vinegar - 250 grams;
- Drinking water - 1000 grams;
- Rock salt - 35 grams;
- Granulated sugar - 35 grams;
- Greens - 0.5 bunch;
- Coriander - 50 grams.
Let's get started:
We sort through the sharp fruits and throw them away with any visible damage or changes in the peel.
We prick each pod with a wooden stick at the base.
We put them in a large saucepan, fill it with water and put it on medium heat until it boils.
Cook the fruits over a low-medium heat for about three minutes, cover with a lid and leave aside for fifteen minutes.
We cook the marinade separately:
We heat water over a fire, pour rock salt, granulated sugar, garlic, chopped herbs and spices into it. Add table vinegar, cook for three minutes and remove from heat. Let it stand aside for fifteen minutes.
On the bottom of each container, we put the prepared herbs, garlic from the marinade, pods, herbs and spices again on the top and pour the brine to the top.
Roll up with tin lids and cover with a warm jacket or blanket. Then transfer to a cool place for storage.
Hot pepper canning
Sometimes I do not roll the whole fruit in large containers, but cut it into beautiful rings and close it like that. Very nice and can be rolled up in very small jars.
Ingredient composition:
- Spicy pods - 2000 grams;
- Drinking water - 1000 grams;
- Granulated sugar - 50 grams;
- Salt - 50 grams;
- Refined butter - 200 grams;
- Table vinegar - 100 grams;
- Various spices - 1 tablespoon;
- Chopped greens - 100 grams.
Let's start cooking:
Put all the ingredients in boiling water except table vinegar and refined oil, as well as chopped pods. Cook for five minutes.
Pour the marinade through a colander into another saucepan. Arrange the pepper in clean jars.
Pour the remaining ingredients into the marinade and bring to a boil again.
Pour boiling water over the fruits and roll up the containers with boiling water. Cool the jars with the bottom turned upside down. And then we transfer it to a cool basement.
Video: Bitter pepper for the winter
A very tasty, spicy hot pepper snack for the winter. It is simple to prepare, at the same time, it gives an amazing taste, mild pungency and good mood. Prepare, you will not regret it.
That's all. All of these recipes are very interesting and probably not tasty in the long run. Try it and I'm sure you will definitely not remain indifferent.
And if you take into account the fact that such a snack is very useful for our body, then you should definitely prepare these dishes for future use for your family. And of course, write your recipes for preparing hot peppers in the comments of the article, I will be happy to try them too. Until next time friends.
Spicy, cayenne or chili peppers, in addition to their spicy taste, contain a large amount of nutrients and vitamins, it contains essential oils, beta-carotene. It is recommended as a remedy, but more often a wide variety of dishes, salads and sauces with a unique taste and aroma are prepared with the help of hot peppers. Like bell peppers, chili is also salted and pickled for the winter using quality and proven recipes.
Pickled chilli (hot) peppers - a classic and quick recipe
Hot peppers, and there are up to 20-30 types of various degrees of "pepperiness" and with different taste properties, are pickled in dried, fresh or baked form with the addition of popular and exotic spices and spices. This recipe is the most classic.
Pepper is obtained practically in its own juice and is used as a universal snack, and for its preparation a minimum list of products is required, namely:
- medium-sized green pepper pods (per liter jar);
- allspice, bay leaf, garlic, dill umbrella;
- table salt, sugar and vinegar for the marinade.
The pepper is thoroughly washed, while no cuts are made, they are not peeled of seeds and stalks, but they are pickled whole. Instead of green, you can use purely red species or combine fruits of different colors, but it is desirable that they be of the same variety to obtain a uniform and pleasant taste.
The jar is prepared, sterilized if necessary. Dill, whole garlic with peeled cloves or cut in half are placed on the bottom. Pepper pods are also neatly laid out there, as much as fit, but not too tightly to each other. All the ingredients in the jar are poured with 1-2 tablespoons of salt, after which they are poured with boiling water with allspice and bay leaves (the marinade is pre-boiled for 10-15 minutes over low heat).
At the final stage, add half a tablespoon of vinegar to the jar and roll up with sterile lids. Further, according to the classical technology of seaming for the winter, the containers are turned over, allowed to cool and sent for storage. After 1-2 weeks, the curl is ready to serve.
Hot peppers marinated with herbs and spices - in the best Caucasian traditions
Such a preparation is used as an independent spicy snack, and as a side dish or addition to various Armenian-style meat dishes. To obtain a unique taste and the desired aroma.
When cooking, use only ripe, bright red pods with an elongated shape, without veins of green or orange. It is better if the vegetables are as fresh as possible, just picked from the "burning" garden.
In addition to pepper, you will also need types of spices and herbs such as:
- cilantro, fresh dill and mint leaves;
- coriander, cloves, bay leaves;
- black peppercorns and ground;
- grape vinegar, salt, sugar.
Cilantro, dill and mint greens are thoroughly washed and tough stems are removed. To obtain the desired piquancy, the greens are not cut into pieces, but the leaves are used as they are. If they are too large, they can be cut into several pieces, no more, so the spicy herbs will convey more aroma and taste to the finished winter snack.
The cloves of garlic do not peel the skin, leaving it to marinate as well. Well-washed and selected pepper pods are pierced with a toothpick or fork at the stalk so that excess air comes out from the inside and they are better saturated during the salting process. After that, they are placed in a saucepan with boiling water and kept for 5-7 minutes under a lid.
Then the water is drained and a new portion of hot water is poured, and so 3-4 times. You cannot cook pepper, but it should not remain raw either, therefore, such manipulations are carried out with boiling water so that it is slightly cooked, but does not become too soft. Another way: put the pods in a ceramic bowl, pour cold artesian water, bring to a boil and simmer over low heat for 8-10 minutes.
In parallel, suitable glass jars are sterilized either with boiling water or in another known manner. The marinade is prepared on the stove. 500 ml of water is poured into a deep saucepan (calculated for a capacity of 1 liter), all spices and spices are poured into it one by one: salt, sugar, coriander, garlic (in a shell), herbs, allspice and ground pepper.
All this is brought to a boil, kept on low heat for 2-3 minutes, then high-quality grape vinegar is added.
Usually, vinegar is used as a last resort, the peculiarity of this dish is its unique aroma, and the table essence will extinguish it a little.
Next, remove the pan from heat and let the ingredients brew inside and cool for 15 minutes. From the marinade to the bottom of the jar, gently lay out slightly boiled greens and cloves of garlic. Sharp fruits are laid on top, crushing them with a fork or spoon, so that air comes out of them to the maximum.
Pour infused brine on top and immediately tighten the lids. You can store the workpiece with this incredibly tasty snack both in the refrigerator and on the shelves in the cool cellar. After 3-4 days, the peppers are half soaked, and they can be safely served.
Bitter pods with mustard in honey filling - a refreshing snack for the winter
The curl is made from assorted pods. Peppers of various colors are used for cooking, this gives the dish additional beauty and aroma. It is ideal for serving hot dishes of tender lamb or pork.
One standard glass jar (1L) will require:
- bitter chili or cayenne;
- bee honey, natural - 3 tbsp. spoons;
- mustard grains and black peppercorns 1-1.5 tsp;
The pods are thoroughly washed under running water, removing dirt and dust. A small hole is made in each individual pepper with a toothpick so that it marinates well. Banks are washed, sterilized, mustard seeds and black peppercorns are placed on the bottom.
Grape or apple cider vinegar or other fruit essence is mixed with honey in a bowl or saucepan. Water is added there, then the fire is turned on and, while stirring, the marinade is brought to a boil, gradually adding salt to taste. During the cooking process, you can add 1-2 lavrushki and cloves, but the classic recipe does not provide for this.
Peppers are carefully laid out in containers so that they are in close contact with each other, but not too much. As soon as the marinade has been boiled for the required amount of time, the contents of glass jars are poured hot into them. Twist or roll up everything with iron lids.
Banks are kept for half a day in a warm blanket or blanket and sent to a cool place for the winter. The appetizer turns out to be really tasty, at the same time spicy and moderately spicy, if you use natural sweet honey and do not oversalt.
A spicy dish of baked peppers with spices in Armenian
Such pickled hot peppers are popular among various nations, where hot peppers are an obligatory vegetable in the year-round diet. The recipe has been slightly altered to suit our perception, plus it uses several Caucasian "chips" during cooking, which makes the appetizer very tasty!
The following ingredients are used for preparation:
- well-selected, pungent vegetables;
- dill, garlic and aromatic herbs (cilantro, parsley, cloves, coriander, etc.);
- salt, ground black and red pepper and peas;
- olive oil, white wine, and fruit vinegar.
First, they prepare a mixture of spices. For this, salt, black and red ground pepper, dried herbs are mixed in a suitable bowl. All this is rubbed in the old way or with the help of special tools until a homogeneous, aromatic powder is formed.
Next, fresh herbs are prepared - dill, cilantro, mint and other spices are washed to taste. The garlic is peeled, chopped and added to a bowl with finely chopped herbs. Pour the prepared mixture of spices here and grind with a blender and stir everything to the state of a paste. This mixture will be the filling for the peppers, and the amount depends solely on your taste.
For normal stuffing, vegetables must be peeled from seeds. This is done in two ways. Either remove the tail and carefully clean out the insides with a knife, or make a small longitudinal cut on the side and clean with a sharp knife. In the first case, you will have to discard the stalk, and as you know, in the process of salting and cooking, it gives certain taste qualities.
Peeled by one of the proposed methods, the pepper is fried in olive oil for 7-10 minutes until the desired crust is formed, as soon as the color begins to change and the film peels off slightly. After that, they are laid out in an enamel container, and as soon as they have cooled to room temperature, they are stuffed with the previously obtained spicy paste.
Cover the top with cling film with a hole so that they breathe, and send them to marinate in the refrigerator. In a few days, an appetizing and incredibly aromatic snack will be ready. It can be served as a healthy dietary and vegetable dish, or as a side dish for delicious hot beef or lamb.
Adjika spicy - traditional Georgian sauce
The recipe involves a combination of hot and sweet peppers. The end result is a delicious, spicy and aromatic sauce that goes well with various holiday and everyday dishes.
To prepare it, you need to purchase the following set of products and spices:
- hot pepper and bulgarian;
- garlic, dill, cilantro, basil, coriander;
- a mixture of spices hops-suneli;
- sea or ordinary salt.
Adjika is prepared without the use of additional preservatives and sterilization, since the leguminous vegetable itself is an excellent antiseptic, and therefore can be stored without processing in the refrigerator throughout the winter.
Both types of pepper are thoroughly washed, cut and peeled from seeds and tails. Then they are cut into several even parts so that it is convenient to pass them through a meat grinder or blender. Next, the garlic is peeled, the more garlic, the richer the sauce will be. According to this recipe, one can usually take 1-1.5 cloves.
Put chopped vegetables and garlic in a blender and prepare for grinding. At the same time, fresh or dried coriander is chopped, added to the main ingredients and everything is thoroughly ground again.
Then chop the greens finely, mix with black pepper, salt. The resulting mixture is laid out in a bowl or in jars, you can store it in the refrigerator or on shelves at a cool temperature.
Spicy salad in onion marinade
To prepare this salad for the winter at home, two types of hot peppers of Mexican varieties are used - green and red (Chlapeno or Fresno).
In addition to the green vegetable, the spices of oregano, black pepper, onions, bay leaves and ingredients for the marinade (vinegar, salt and sugar) are also prepared. The appetizer turns out to be very spicy and is suitable for lovers of "especially sharp" gastronomic sensations.
The pepper is washed with water, the tails are removed and cut into round, thin rings. Onions and garlic are also peeled and chopped. A "hot" broth is prepared on the stove, table vinegar, lavrushka, ground pepper, salt, sugar, oregano and other spices are added to the water, in this case it all depends on your taste preferences.
The chopped rings are mixed into a salad with onions and garlic in a bowl or other convenient container until the first juice is formed, then add a little salt if necessary and pour the vegetables with a slightly cooled marinade.
Cover with cling film and let the hot mixture brew and marinate properly in the refrigerator for several days, and then serve it to the table or close it in jars and send it to be stored at a low temperature.
Winter preparations are sacred for every housewife. Most often, cucumbers with tomatoes are rolled, all varieties of lecho and eggplant twists are quite popular. But pickled bitter pepper for the winter is harvested much less often. And even fans of hot snacks. Meanwhile, this vegetable is extremely useful: those who regularly consume it are 100% protected from heart problems. And the bitterness in winter can cheer you up and invigorate.
Features of working with hot pepper
If you are interested in an idea, learn the basic tricks on how to pickle hot peppers. It is not for nothing that it is called burning: by processing the pods with unprotected hands, you will fully experience the "fiery" character of the vegetable. Despite the fact that in most recipes gutting the pepper is not required, it is better to communicate with it with thin rubber gloves.
If you want to get not only a tasty, but also a beautiful snack, put colorful pods in the jar.
Pepper "Gorgon"
The name is quite justified: in winter, after opening the jar, a very burning snack awaits you. By the way, this is how Korean-style pickled hot peppers are prepared. A kilogram of pods is washed, tails are cut off from each, and the blunt side is not deeply cut. The peppers are stacked in clean jars, preferably alternating in color. The containers are filled with boiling water for ten minutes, which is then drained and replaced with marinade. For him, salt and sugar are poured into one and a half liters of water (one and a half tablespoons), the liquid is boiled, and after removing from the heat, strong, 9 percent vinegar is poured into it in the amount of three tablespoons. Pickled bitter pepper for the winter is poured with the resulting composition, the jars are rolled up and turned over until they cool. You can simply store it in the closet - this twist does not explode.
Pepper in Georgian
The mountain peoples have great respect for spicy dishes and seasonings. Pickled hot peppers are also not ignored. The recipe offered by the Georgians boasts a beautiful and searing result of its incarnation. You do not need to cut the stalks in it. First, long peppers are pricked with a fork and spend a day on the table. After a quarter of an hour, they are poured with boiling water and strained. Pieces of six heads of garlic are peeled and finely chopped (or turned in a meat grinder) with celery, dill, parsley and cilantro. Take a lot of herbs, the workpiece should be not only sharp, but also spicy. A glass of salt is added to the mass, two - wine vinegar (you can also use apple cider vinegar, with table vinegar it will not work very well), four - vegetable oil and half a glass of sugar. This volume is enough for five kilos of raw materials. Peppers are poured with boiled marinade, mixed and set aside for two hours. Then they are laid out in jars and sterilized. For half-liter, 10 minutes is enough, liter is aged for about twenty.
"Tsitsak"
This is the name of pickled hot pepper in Armenian. Moreover, only a certain variety is suitable for him: long, thin, salad shade. You can, of course, take another hot pepper, but the result is not quite "Tsitsak". First, pepper for a couple of days unwashed (this is important!) Is left in bulk on the table so that it wilts a little. Then it is well washed and pierced with a fork 2-3 times through. Put dill with umbrellas in some suitable container on the bottom and sprinkle peeled garlic. This step is optional, but it gives the final product a special piquant touch. For brine, coarse non-iodized salt is dissolved in cold water at the rate of a glass for five liters of water. Peppers are poured into it and pressed down with a not very heavy load so that they do not float. Peppers should not be salted in the cold. The time it will take for this business is impossible to specify precisely, it depends on many parameters. Yellowing of the pods will be a sign of readiness.
When the Armenian-style pickled bitter pepper reaches its condition, it is strained from the brine and tamped tightly over clean jars. The brine that has accumulated at the bottom during the installation process is necessarily drained. Then you can go in different ways.
- Jars of pepper, but without brine, are sterilized and sealed for ten minutes.
- You can prepare a new brine according to the indicated proportions, pour boiling jars, sterilize at the same time and close.
- If there is a cellar, this is generally ideal: Armenian bitter pepper pickled for the winter is poured with cold marinade, closed with dense plastic lids and hides in the basement.
It is stored for a long time and is eaten faster than it gets a chance to deteriorate.
Tomato filling
It is often used when rolling tomatoes and lecho, there are recipes for such a curling of cucumbers. But few people know how to pickle hot peppers in tomato juice. For this recipe, it is better to take small pods of the "Fire" type. They need to be washed well, cut off the tails and fry a little in sunflower oil. The juice is squeezed out of the tomato, boiled in half and flavored with salt and sugar - both components are taken to taste, they do not affect the quality and durability of canned food, since the acid contained in tomatoes acts as a preservative. The peppers are laid out in jars and each layer is spilled with “sauce”. The containers are sealed and sterilized for a third of an hour.
Oil marinade
The recipe will appeal to those who do not overly welcome vinegar in their dishes. In addition, such pickled hot peppers are prepared without sterilization. The pods are well washed and dried, but they are not prepared in any other way: no punctures, no withering, no cutting off "butts". The peppers are tightly laid out in jars (of course, sterilized and dry), sprinkled with garlic slices and spicy dry herbs at the discretion of the cook. Olive oil is heated to a boil, moreover, it is cold pressed. Thrifty housewives can replace such an expensive product with sunflower, only not refined and not deodorized. The dishes are poured with hot oil to the very top, so that there are practically no voids between the lid and it. We cork and put in a dark place. And in winter, the oil with which pickled bitter paprika was poured will become an excellent salad dressing.
Honey marinade
The use of the proposed filling allows the absence of hermetic sealing: the winter stock is perfectly stored even under tight plastic lids or in the old fashioned way - with the necks tied with gauze. True, in this case, you will have to keep it in the cold. But it turns out a spicy and unusual pickled hot pepper. The recipe assigns the following ratio for the marinade: 9% vinegar per glass to two tablespoons of honey. You can even take sugared, only it will dissolve longer. The amount of honey can be adjusted depending on the preferred degree of sweetness. The multi-colored pods of the spiky variety are washed and whole, right with the tails, are tightly packed in glass containers. Both jars and peppers should be not only clean, but also dried - not a drop of water. Pour the marinade after the honey has completely dissolved.
Bitter pepper snack
So far, we have considered recipes from, so to speak, a pure and lonely vegetable, and in a whole form. However, pickled bitter peppers for the winter can be prepared in the form of a spread-paste, which will become just a wonderful snack, being put on a crust of bread. A pound of pods are freed from the tails, but are not peeled and minced along with four large meaty tomatoes and a head of peeled garlic. Half a glass of sunflower oil is poured into a deep frying pan or cauldron and the vegetable mixture is laid out. It is calcined and stewed for about half an hour, until the liquid evaporates almost completely and the snack acquires a thick consistency. The mass is laid out in banks. If it is supposed to be stored for a long time, they are sterilized for 10-15 minutes. Otherwise, the dishes can simply be closed with a screw or plastic lid and put into the bottom of the refrigerator.
Hot peppers are often used in small quantities as a seasoning that adds pungent spice to everyday meals and vegetable preparations. For those who "like it hot", we suggest trying to pickle hot pepper, making it an excellent snack for the winter.
Bitter pepper snacks are widespread in the Caucasus, where they are invariably served with barbecue, khash, kebabs, khachapuri and other national dishes.
Eating hot peppers is not recommended for people suffering from hypertension and diseases of the gastrointestinal tract. Even a perfectly healthy person is better off exercising moderation and caution, maintaining a balance of taste and pungency.
The main methods of harvesting hot peppers
The easiest and most convenient way of procurement is drying... Bitter pepper dries perfectly at room temperature without losing its taste and pungent properties. Usually, for drying, it is strung on a thread, piercing the base of the stalk with a needle, and then used, breaking off into pieces of the required size or grinding into powder. Dried pepper does not require any special storage conditions and takes up little space. Due to the high content of alkaloids, it is a good preservative in itself, therefore it practically does not deteriorate and can be stored for a long time.
If you want to salt hot pepper, then use cold (with subsequent storage of the workpiece in the refrigerator) or hot (with sterilization and canning) methods. At pickling hot salting technologies are used, but with the addition of vinegar. Let's consider the most popular recipes.
The taste of hot pepper is so concentrated that when salting it, it is easy to get by with a minimum set of ingredients: directly pepper, coarsely ground salt (not iodized) and clean water.
Servings / Volume: 1 l
Ingredients:
- bitter paprika (fresh) - 0.7-1 kg;
- brine water - 0.5 l;
- food stone salt - 2 tbsp. l.
Cooking technology:
- Wash the pepper, cut off the “tails” (stalks) with scissors, leaving them up to 5-7 mm long.
- Chop each pod with a fork or pierce with a sharp knife in several places.
- Place the peppers tightly in a clean, washed jar or other suitable container.
- Prepare a saturated saline solution (you need such a density at which a raw chicken egg will not sink in the brine). To make the salt dissolve faster, it is advised to warm up the water.
- Pour pepper with chilled brine so that no parts of it protrude above the surface of the liquid. The contents must be pressed down with a plate or a lid of a suitable diameter and set a little pressure. Cover the top with foil or towel.
- Leave for several days in a warm place (3-5 to 10-14, depending on temperature), allowing the pepper to ferment and salt.
- Close the container tightly with a lid and store the workpiece in a refrigerator or cellar.
To slow down the fermentation process, before closing the jars with lids, you can pour vegetable oil (3-4 tablespoons) over the brine into them or add vodka (50 ml per 1 liter). Pepper with such a preparation turns out to be crispy and naturally spicy.
When handling hot peppers, it is best to use disposable gloves. If you are uncomfortable, try not to rub your eyes, nose, or lips with your hands.
Many people call this recipe "Tsitsak", since for its preparation they traditionally take the eponymous bitter green pepper, but any other that is not too hot will do.
Servings / Volume: 3 l
Ingredients:
- hot pepper (fresh) - 2.8-3 kg;
- salt - 250 g;
- garlic - 5-6 cloves;
- fresh herbs (dill, parsley and / or basil / oregano / celery) - 1 large bunch;
- water - 5 l.
Cooking technology:
- Spread the collected or purchased peppers (not washed) and leave for 2-3 days at room temperature (covering from direct sunlight with a towel), so that it withers a little and becomes softer.
- Rinse the peppers with water, cut off too long stalks (not completely) and prick each pod with a fork or make several cuts with a knife at the base and at the top. This is necessary for faster and more uniform salting.
- Prepare the brine: add salt to cold water and stir well to completely dissolve.
- Wash the greens, peel the garlic and cut into slices.
- At the bottom of the prepared container (it is better to use a plastic bottle, for example, a large bottle of purchased water with a cut-off neck), put half the greens and part of the garlic.
- Fill the container with the pepper, adding the garlic chunks. Put the remaining greens on top.
- Pour with brine, cover with a plate and press down with a load so that all the pepper is immersed in the liquid. Leave for a few days in a warm place for fermentation. Readiness can be determined by the change in color (green pepper turns yellow) and the density of the pods (soaked in brine, they stop floating).
- For further storage in the refrigerator, the finished pepper must be put in a colander and squeezed, folded into a convenient container and filled with freshly prepared brine. So that the workpiece can be stored under normal conditions, the pepper should be carefully squeezed out, tamped tightly into jars, covered with lids and placed in a pot of water or in the oven. If you prefer to sterilize the workpieces in a saucepan, then you need to install a grate on the bottom or lay a cloth napkin, pour water and heat it to 30-50 ℃. Place the jars in a saucepan so that the water covers their shoulders, quickly bring to a boil over high heat. After that, the fire must be reduced and the contents of the cans must be allowed to warm up evenly with a slight boil of water for 15 minutes. Then the cans are hermetically sealed with lids, turned over and left for air cooling.
Delicious bitter-salted pepper will perfectly complement the range of winter snacks on the festive table, and it is also added to the first courses for piquancy and pungency.
This recipe is good because during heat treatment, the pepper becomes less pungent, and thanks to the spices and herbs, it acquires a rich taste and delicious aroma.
Servings / Volume: 1 l
Ingredients:
- hot pepper (fresh) - 1 kg;
- salt - 20-25 g;
- sugar / honey - 30-40 g;
- garlic - 3-5 cloves;
- bay leaf - 2-3 pcs.;
- vegetable oil - 150 ml;
Technology cooking:
- Wash the pepper, dry it on a towel, cut the stalks.
- Pierce each pod with a knife at the base and cut from the top.
- Wash greens and chop finely.
- Peel and chop the garlic.
- Pour oil, vinegar into a saucepan, add salt, sugar and bay leaf. Boil.
- Immerse pepper in boiling marinade (in several portions) and boil for 8-10 minutes.
- Put all the peppers in a bowl, add chopped garlic and herbs, mix, pour over the boiling marinade. The cooled workpiece can be put in the refrigerator and start eating in a day. For winter storage, boiled peppers need to be put in sterilized jars, boil herbs and garlic in the remaining marinade for 2-3 minutes, pour it into jars to the very top and immediately roll up with hot sterilized lids.
Bon Appetit!
Pepper, pickled in Georgian style, with tomato
We offer you another version of the previous recipe, which will delight lovers of vegetables in tomato sauce.
Servings / Volume: 1 l
Ingredients:
- hot fresh pepper - 1 kg;
- fresh tomato - 2-2.5 kg;
- salt - 20-25 g;
- sugar / honey - 30-40 g;
- garlic - 3-5 cloves;
- fresh herbs (parsley and celery) - 1 bunch each;
- bay leaf - 2-3 pcs.;
- vegetable oil - 150 ml;
- natural vinegar (white wine) - 200-250 ml.
Cooking technology with tomato:
- Process the pepper - wash, dry, trim the stalks; pierce each pod with a knife at the base and cut from the top.
- Prepare a tomato mass from 2-2.5 kilograms of tomatoes by passing them through a meat grinder or chopping them in a blender.
- Pour the tomato into a saucepan, bring to a boil, add salt, sugar, bay leaf, stir and simmer for 20-30 minutes over low heat.
- Put prepared pepper in a boiling tomato and boil it for 15-20 minutes after boiling again, stirring occasionally.
- Add chopped garlic, herbs, oil and vinegar.
- As soon as the mixture boils, remove the pan from the heat, put the pepper in sterilized jars, pour over the tomato and roll up.
- Cover the inverted jars with a blanket and leave to cool completely.
With such a preparation, the benefit is twofold: pepper is served as an appetizer or a savory side dish for main courses, and a tomato will compete with any purchased hot sauces.
Video
Experienced housewives tell about the secrets of salting bitter pepper in the following video recipes:
For several years she worked as a TV program editor with leading producers of ornamental plants in Ukraine. At the dacha, of all types of agricultural work, he prefers harvesting, but for this she is ready to regularly weed, pick, pinch, water, tie, thin out, etc. I am convinced that the most delicious vegetables and fruits are grown by your own hands!
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It is necessary to marinate in various fillings, which often differ in composition, quantity and name of spices. On the basis of such pepper, you can prepare spicy winter salads, adjika. As for the choice of fruits for pickling, they must be whole, without damage, of the same size and always fleshy (they will have more juice).
How to prepare hot peppers
Before moving on to specific recipes on how to cook hot peppers for the winter, pickled hot peppers in a tomato or other marinade, you will need to properly prepare the pods. In principle, this process does not differ from seaming to seaming, therefore we will present it in a separate block of material.
Whole fruits look beautiful in a jar, but you will still need to remove seeds and partitions from them. This should be done carefully, be sure to wear kitchen gloves so that essential oils do not get on the skin and do not cause irritation or burns.
Hot peppers for the winter: recipes, pickled hot peppers with video
Recipe number 1
To prepare a marinade for this classic method, you will need to take the pepper itself, four cloves of garlic, a quarter of a glass of table vinegar, a tablespoon with a slide of table salt, spices (umbrella dill, bay leaf and granular pepper).
Scald a liter jar with boiling water and put spices, peeled chives and herbs in it. Next, rinse and prepare the pepper itself, put in a container and cover with salt. Now pour hot, but not boiling water, then pour in the vinegar. Pepper jars must be additionally sterilized. So, put them in a large saucepan, put a cloth on the bottom, pour water there and process the jars for 20 minutes. After that, roll the peppers hermetically using tin cans. The recipe is delicious.
Recipe number 2
This is an option for preparing pickled hot peppers for those who do not want to waste time on additional sterilization. In this case, for two kilograms of peppers, two liters of water, four tablespoons of vinegar, two tablespoons of salt and sugar are taken.
To make the seaming bright and interesting in appearance, choose peppers of different colors for it. Prepare the peppers by rinsing, removing grains and crossbars. Next, take 0.5 liter cans and scald them with boiling water inside. Place the peppers vertically in a jar, alternating the colors of the fruits. Next, boil water, dissolve sugar and salt in it, pour the marinade into jars. After that, pour four tablespoons of vinegar into the jars.
Now you can immediately roll up the peppers with tin lids and, upside down, covered with a blanket, leave until they cool completely. After a day, transfer to a pantry or another cool place so that there the pepper waits for its finest hour on cold winter days.
Recipe number 3
How else can you cook hot peppers for the winter: a recipe for pickled hot peppers with a photo is considered further. Often, the hostess does not roll up the hot pepper by itself, but by adding various vegetables to it. For example, the product goes well with red tomatoes when preserved.
To prepare such a spicy and spicy assortment, you will need to take 500 grams of hot peppers, five large tomatoes, a medium head of garlic, salt to taste and half a glass of vegetable oil, herbs to your taste and desire. It's great if the fruits of the pepper are of different sizes - for this preservation, this can be done. Be sure to peel the peppers, and then mince them together with the tomatoes. Add garlic, passed through a press, here.
Now put the vegetable puree in a saucepan with a thick bottom, where the vegetable oil has already been warmed up. Add salt and simmer everything over low heat, without covering, for about 20 minutes. When the mass becomes moderately thick, this means that you can stop cooking and pour the thick into the jars. Immediately roll up the cans and this spicy spicy adjika in winter will be delicious with bread, served on the table as an additional sauce.
Important! For the first few weeks, it is best to keep the seaming in the refrigerator after cooling. Outside the refrigerator, it will be possible to store only a pre-sterilized workpiece.
Recipe number 4
Now we are preparing hot peppers for the winter: a recipe. Pickled hot paprika with oil turns out to be delicate in taste, because, as it were, the oil envelops the burning pods. For clogging according to this recipe, it is preferable to choose long and thin peppers of red, green color. It is better to take a small size, although large fruits for seaming are also suitable if you cut them into pieces.
So that the peppers in this seaming are not too hot, they can be soaked in ice water for several hours. This is an Armenian seaming recipe, so it is worth preparing for an unusual taste. Peel the peppers from films and seeds, then put in a saucepan, send 100 grams of chopped garlic, chopped herbs (parsley is perfect), 50 grams of salt there. Mix everything, cover the pan and leave the pepper to marinate for a day.
