Salad recipes with hot red pepper. Hot pepper snack for the winter. Hot peppers marinated in wine vinegar

How to make delicious cutlets

Oven fish cakes are a great delicacy for those on a diet or a healthy lifestyle. This dish will surprise you with its ease of preparation.

40 minutes

4.89/5 (9)

If you do not know how to pamper yourself and your family - then our next recipe is especially for you. Fish cakes in the oven are such a dish that differs not only in its unique taste, but also in its benefits for the body.

Benefits of fish cakes in the oven

Fish cakes are a very healthy dish in itself, and cooking it in the oven completely translates it into the category dietary... So if you are planning to go to the PP - take note of the dish. In the oven, cutlets do not absorb overcooked oil and their preparation does without breading flour and breadcrumbs, which absorb large amounts of overheated fatty oil. Accordingly, the dish contains minimal vegetable fats (often olive oil) and absolutely no animal fats.

At the same time, it is absolutely not inferior to its fried competitors in taste. Olive oil It is recommended for use due to the fact that when heated it produces less complex compounds, in contrast to sunflower oil, and therefore is more easily absorbed by the stomach. Thus, dietary fish cakes can be cooked in the oven.

For diet cutlets, it is best to use cod fish varieties, the most popular of which are pollock and hake. But you can cook, for example, from haddock, or navaga. The calorie content of such fish cakes, cooked in the oven, will be the smallest. If you want to cook more rich cutlets, feel free to use salmon. You can also combine several types of fish in one dish.

Recipe for fish cakes in the oven from several types of fish

Ingredients:

Let's go to cooking.

How long does it take to bake fish cakes? Remember that 20 minutes is enough for the cutlets to bake completely.

The most popular types of fish for cutlets in the oven are: carp, pike, silver carp, hake, pollock and salmon.

For a change, you can add eggs, bread and potatoes to the minced meat. However, to make the cutlets as gentle as possible, the egg is not worth adding. If you want fatter cutlets, add lard or minced pork to them.

Bread as a bonding ingredient can be replaced with oatmeal. The cutlets will turn out to be very tasty if you add carrots to them, in addition to the obligatory onions. Carrots will make a dish soft, juicy and will improve its digestibility. But if you use onions and carrots in cooking, first of all pass.

It is very important to grind the minced meat correctly before cooking, use a coarse grater, so you can save the juice. Before chopping, remove the large bones from the fish, small and soft bones are not dangerous, they can be left. If the fish is very bony, mince it a couple of times.

Chopped herbs and garlic will add flavor to the dish.

There is no need to bread such cutlets, they need to be sculpted from minced meat with hands that have been previously moistened vegetable oil.

What can be combined with fish cakes

If you don't have a lot of time, you can simply add a couple of slices of apples, tomatoes, citrus fruits, a cabbage leaf or a sprig of parsley to your plate of cutlets. If you prefer hot side dishes, use vegetables. Vegetables can be boiled, stewed, or fried. Grind them evenly and place next to the fish in the oven. For beauty, vegetables can be cut into different shapes (vegetables are better baked cubes) and decorate with greens. If you want fried vegetables, stir-fry them with celery and parsley. Of course, a simple vegetable salad is also appropriate. If you want to diversify the methods of cooking fish cakes, pour in the gravy to your liking and sweat a little in the oven: you will get tasty and healthy fish balls.

Fish cakes are a very important dish in your kitchen if you value great taste and health benefits.

Spicy salads - general cooking principles

Spicy dishes have been very popular for more than one century. Such dishes have been prepared since the first spices appeared. Currently, there are several thousand names of various spices. There are about one and a half thousand species of peppers alone.

One of the most common categories of dishes in which all kinds of spices, seasonings and spices are actively used are spicy salads. This appetizer is especially loved by representatives of the stronger sex, thanks to its rich aroma and piquant taste. Spicy salads can be eaten separately from other dishes; they are also often served on a festive table. Spicy salads are good for the cold season - the spicy spicy taste warms and promotes better blood circulation.

There is no single standard scheme for preparing a spicy salad. The reason for this is the variety of products used for this dish and the methods of their preparation. Spicy salads can be purely vegetable, meat, or combined. All methods of heat treatment of ingredients for spicy salads are also allowed. Some recipes harmoniously combine raw vegetables with fried meat, or, for example, pickled foods with boiled chicken or ham. The main thing is to skillfully combine various seasonings and select them so that they suit all components of a spicy salad.

In modern cooking, the most commonly used hot spices are all types of ground pepper, mustard, horseradish, chili, adjika, paprika and others. In order for the salad to become spicy, you can add dry spices to the dish, or prepare a special hot sauce and pour it over all the ingredients of the salad.

Spicy salads - preparing food and dishes

To prepare a spicy salad, you may need a wide variety of dishes, ranging from small and deep salad bowls to wide flat dishes. You can also use a frying pan or saucepan for cooking and frying food, a cutting board, and a small bowl for making hot sauce.

Depending on the recipe, both fresh and previously cooked products are added to the spicy salad. In any case, vegetables and meat must be thoroughly washed under running water, then boiled or fried, then cut into the desired shape. If canned food is used, it must be carefully drained of excess liquid.

Spicy Salad Recipes:

Recipe 1: Spicy salad

This simple but delicious salad will take very little time to prepare, but the benefits are enormous. The salad can be prepared every day and served as a side dish for meat and vegetable dishes.

Required Ingredients:

• Beets - 400 g;
• Several cloves of garlic;
• Half a teaspoon of red pepper;
• Vegetable oil (sunflower) - 100 ml;
• Parsley dill;
• Salt and vinegar to taste.

Cooking method:

Boil the beets until tender, cool and grate on a coarse grater. Chop or crush the garlic very finely. Finely chop the parsley and dill. Mix all the ingredients in a small bowl, add salt and red hot pepper, drizzle with vinegar. Season the finished spicy salad with sunflower oil.

Recipe 2: Spicy Pork Salad

This hearty and savory dish will impress any man. The dish can be served to the festive table and surprise guests with its exquisite taste.

Required Ingredients:

• Pork - 200 g;
• Onions - 2-3 pcs.;
• Large bell pepper - 1 pc.;
• Sunflower oil - 3 tsp;
• 2 pcs. chili pepper;
• Vinegar - 4 tbsp. l., soy sauce - 3 tbsp. l.

Cooking method:

For this salad, it is better to choose lean pork. Rinse the meat under running water, cut into cubes and fry in sunflower oil. Cut onions into thin rings, place in vinegar and leave to marinate for an hour. Wash the bell peppers, cut in half, core with seeds and cut into thin half rings. Prepare the dressing separately: mix the soy sauce and finely chopped chili peppers. Mix all the ingredients in a bowl and season with hot sauce.

Recipe 3: Spicy liver salad

Amazingly tasty, aromatic salad. This rich dish can be prepared for lunch or served as a party snack.

Required Ingredients:

• 2-3 small carrots;
• Chicken liver - 250 g;
• Onions - 1 pc.;
• Spicy Pickled Cucumbers - Small Jar;
• Sunflower oil and soy sauce - 2 tablespoons each l .;
• A clove of garlic, black pepper;
• Mayonnaise (preferably olive) - to taste.

Cooking method:

Wash carrots, peel and cut into thin strips. Pour boiling water over the onion and chop finely. Boil the chicken liver until tender, cut into small cubes and fry in vegetable oil. Finely chop the garlic. Cut spicy pickled cucumbers into thin slices. Put all the components of the spicy salad in a salad bowl, mix, add black pepper and season with olive mayonnaise and soy sauce.

Recipe 4: Spicy Tsarsky salad

This dish is a real find for true connoisseurs of spicy salads. Preparing a salad is quite easy from all available products and does not take much time.

Required Ingredients:

• Large ripe tomatoes - 3 pcs.;
• Pointed cheese - 200 g;
• Turkey meat - 400 g;
• Sugar, salt - to taste;
• Paprika;
• Lemon juice - 3 tbsp. l .;
• Vegetable oil for frying;
• A bunch of green onions;
• Plain yogurt without additives.

Cooking method:

Place the tomatoes in boiling water for a few seconds, remove and remove the skin. After - cut into small slices. Wash green onions, cut into small rings. Grate hard spicy cheese on a coarse grater. Cut the turkey meat into small cubes and fry in vegetable oil. Separately prepare the dressing sauce: whisk yogurt, lemon juice, salt and sugar in a separate bowl. Put fried meat, tomatoes, green onions and cheese in a salad bowl. Mix all ingredients thoroughly, add paprika and season with the prepared mixture.

Recipe 5: Spicy salad "Nutritious"

This spicy salad takes very little time to prepare. The dish will warm you in the cold winter time and diversify the usual everyday menu with a spicy taste.

Required Ingredients:

• Eggplant - kilogram;
• Medium-sized carrots - 3-4 pcs.;
• Red salad onions - 4 pcs.;
• Sweet bell pepper - 3 pcs.;
• 4 cloves of garlic;
• Parsley and cilantro - a bunch;
• Ground red pepper;
• Vegetable oil - 120 ml.

Cooking method:

Wash all vegetables thoroughly, wipe dry. Peel and grate the carrots. Cut the eggplants into a mug and bake with the carrots in the oven. Cut the onions into thin half rings. Finely chop or crush the garlic in a garlic press. Finely chop the cilantro and parsley. Remove all seeds from bell peppers, cut vegetables into thin strips. Mix all the ingredients in a salad bowl, add red pepper and season with vegetable oil.

At the heart of the preparation of spicy salads are several secrets, having mastered which you can prepare a truly amazing dish. So, red hot peppers taste hard enough. Therefore, culinary specialists use the following technique: peppers are fried in a hot pan and quickly cooled after that. Such processing allows you to remove excess bitterness, while leaving a pleasant pungency.

Since carrots and bell peppers are often used in spicy salads, these vegetables must be chosen especially carefully. Better to buy fresh vegetables of large sizes - they have more juice and flavor.

If the dish is allowed to brew a little, it will become even tastier, richer and more aromatic. Soy sauce is widely used for spicy salads, so you need to make sure that it does not taste too salty. Another important nuance is onions cut into thin rings and fried in vegetable oil. This ingredient will add extra flavor and zest. When using wine vinegar for dressing, it is important not to overdo it with it, otherwise the salad will not become spicy, but rather sour.

Hot pepper salad

Two pods of hot green pepper appeared in the fridge and I began to think how it can be used. I already made pizza with hot peppers - it had really hot peppers in it. And my pepper is, shall we say, medium hot and I decided to come up with my own recipe for a salad with hot pepper.

To make a salad with hot peppers, I needed

• two pods of green hot (this is the name, the pepper itself should not be too hot) pepper 150 g
• medium carrots - 3 pcs.
• two boiled eggs
• 2 medium tomatoes
• 2 raw potatoes
• green onions 50-70 g
• mayonnaise
• vegetable oil

Three carrots on a Korean grater (straws) and fry in vegetable oil.

Three peeled raw potatoes on a Korean grater and fry in a large amount of hot oil, ideally in a deep fryer. But you can also in a frying pan, just do not pour all the potatoes into the pan at once - it will stick together and you will not get separate straws.

Remove the liquid core in the tomatoes and cut into thin strips.

Cut the boiled eggs into strips.

Peel the green hot pepper from seeds and cut into thin strips.

Chop green onions.

Mix all the ingredients for the hot pepper salad and season with mayonnaise.

The salad turns out to be beautiful and tasty.

Korean salads differ from European appetizers with a pungent taste that whet the appetite. This salad goes well with any "fresh" side dish: potatoes, pasta, rice. Of course, it should be eaten in moderation, because it is quite spicy. But this is its beauty.
To make such a salad, you will need:

• 300 grams of chicken meat;
• one large carrot;
• a few feathers of green onions;
• 100 grams of white cabbage (top tender leaves);
• one red bell pepper;
• 50 grams of sunflower oil;
• 3 grams of red pepper (ground);
• 3 grams of salt;
• 15 grams of vinegar;
• a teaspoon of Korean carrot seasoning;
• two cloves of garlic or dried garlic.
• 20 grams of soy sauce;
• 5 grams of sugar.

Korean style chicken salad (spicy) recipe:

Cut the meat into pieces, pour with vinegar, add half the pepper norm, salt a little, mix and leave to marinate for one hour.

Grate the carrots with a Korean grater, sprinkle with carrot seasoning and remember a little. Then the carrots will become juicy. If you do not have such a seasoning, then you can replace it with coriander, but take it one and a half times less. Leave the carrots to soak in the spices for half an hour.

Cut the cabbage into cubes and add to the carrots after half an hour. Stir, being careful not to crush the cabbage. Leave the vegetables to marinate for another thirty minutes.

Now put the green onion, cut into long slices, and the red bell pepper, which also needs to be cut into strips. Pour the rest of the pepper, sugar, salt in the middle of the salad, if you have fresh garlic, then add it. Drizzle with more vinegar.

Your meat is already prepared for frying. Heat oil and brown the meat quickly. If you're using dried garlic, it's time to put it in the skillet. But you don't need to fry it, otherwise the salad will get an unpleasant smell. Remove the frying pan from the heat and immediately put the meat out of it on the vegetables and pour out all the hot oil.

Stir quickly. When the salad has cooled, add the soy sauce. Stir and refrigerate for at least two hours. But this salad tastes better the next day.

World Cuisines: Korean

I really love hot hot pepper snacks, it is so delicious to serve with a hearty one. but unleavened or fatty food soup, vegetables, meat and even a bite with pies with salty filling. Pickled hot peppers are a great snack if someone celebrates a holiday or wants to warm up from the inside!

In general, if you have enough hot pepper pods, you can marinate them for the winter. The recipe for preparing peppers is simple, using the same technology and with such a marinade, you can preserve cucumbers, tomatoes, garlic arrows.

What is needed for canning hot peppers

Hot pepper pods;
Spices at will: I took garlic, tarragon (tarragon), peppercorns. You can root or horseradish leaves, cherry or currant leaves, basil, dill umbrellas, cloves, a piece of cinnamon.

For the marinade for every liter of water:

Salt 4 teaspoons (slightly less than 1 tablespoon);
Sugar 2 tablespoons.

In each liter jar 1 teaspoon of vinegar 9%.

How to pickle peppers for the winter

Prepare peppers for canning

Rinse the pods, trim dry ends. But you do not need to open the pod, only if you doubt that it is good inside (I cut off some of the tips this time for this reason). Let the little tail of the pepper stick out and hold onto it afterwards when you open the can and enjoy a spicy snack.

Fill the jars with peppers and spices

Put spices and peppers in prepared jars (washed, scalded with water). Peppers should reach up to the hanger of the jar (preferably lower, but not higher), because then they can float and rise slightly above the marinade, which will reduce the shelf life of canned food.

Pour pepper jars three times and close

Boil water and add salt and sugar marinade. Pour hot pepper over with boiling marinade and cover with a clean lid.

Let them stand until 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.

Close with boiled lids.

Cool the banks and send for storage

Turn the closed jars upside down, wrap them up and let the marinated peppers cool until morning. Cooled jars of hot peppers can be stored at room temperature if your home is moderately warm, not hot in a dry, ventilated place.

In winter, move the opened jars for storage in the refrigerator until all the peppers have been eaten.

Delicious peppers in a jar

Features of harvesting hot peppers for the winter

Which peppers are suitable for canning

Small (thin and long) green or red hot peppers are ideal. The main thing is that the pods are dense, without damage, not lethargic.

You can cann and cut into strips of large bitter peppers, but whole pods are tastier and more beautiful on the table.

What to do if there is not enough hot pepper

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

What lids to cover hot peppers

I use twist-off screw caps. and if you don't have such, then you can preserve the peppers under simple iron lids (varnished).

Bon appetit and a sparkling, pleasant tingling sensation in the mouth. ;))))

We stock up on hot peppers: salting, pickling and other methods of preparation

Bitter pepper is a spicy vegetable that adds brightness and pungency to any dish, beloved by all fans of spicy food, can be prepared for the winter in a variety of ways: pickle, pickle whole or with other additives, etc. Read about these methods in our article.

If you love spicy and savory dishes, then hot peppers are certainly a frequent guest in your kitchen. Along with such additives as garlic and horseradish, it allows you to give any dish a unique flavor that is so appreciated by lovers of savory dishes.

Why is it that makes "cry" and scalding hot peppers so loved by some people? Scientists answered this question: it turns out that the use of hot pepper stimulates the production of endorphins - hormones of happiness: the brain, which receives a signal of danger due to the pungency, in fact, does not negatively affect the body in any way, releases endorphins into the blood, and a person who eats spicy, enjoys it. In turn, endorphins spur the immune system, thereby improving blood circulation, reducing stress and pain, if present.

So if you have a headache, just eat some hot pepper and the pain should go away!

An important question is who is good for hot peppers, and who is harmful. Doctors say: eating hot peppers is contraindicated for everyone who suffers from any gastrointestinal disease, and everyone else must eat this vegetable, because it contains a lot of useful substances, including vitamins A, B1, B2, B3, B6, B9, C, E, K, PP, beta-carotene, choline, phosphorus, potassium, iron and others.

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.

Hot peppers can be preserved for the winter in a variety of ways, and so many recipes have been invented for its preparation that, even when harvesting it differently every year, it is still impossible to try all the options. It is salted, pickled, fermented, dried, canned in vinegar, lemon juice, olive oil, etc.

We will tell you about the best ways to prepare hot peppers, about options for every taste: both with and without vinegar, both whole and twisted, and about many others.

To begin with, here are the simplest and most common recipes for pickling and salting hot peppers.

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 each. 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 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 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.

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.

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

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.

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!

Pickled mushroom salad with cucumbers and hot peppers

What is required to prepare the salad:

• pickled mushrooms - 300 gr.
• fresh cucumbers - 200 gr.
• hot pepper - 100 gr.
• garlic - 2 cloves
• mustard - 15 gr.
• tomato paste - 15 gr.
• vegetable oil - 30 ml.
• sugar, salt, dill.

Salad preparation method:

1. Clean hot peppers from seeds, cut into thin strips.
2. Cut the cucumbers and pickled mushrooms into cubes.
3. Grate the garlic on a fine grater.
4. We combine the prepared products and mix with a dressing from a mixture of tomato paste, mustard, sugar, salt and vegetable oil.
5. Sprinkle the salad with finely chopped dill.

Chicken salad with pickled mushrooms

Soup with porcini mushrooms and dumplings

Edible mushrooms in cooking

Pie with minced meat and pickled mushrooms

Salad with salted milk mushrooms, egg and smoked breast

Roast with mushrooms in coconut halves

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Pickled hot peppers

Pickled hot peppers are a fairly easy-to-prepare, extremely mouth-watering cold appetizer. The most important thing in its preparation is finding the right ingredients: aromatic sunflower oil and long hot chilli peppers.

We start cooking 1 day before serving. Pickled hot pepper recipe:

For peppers, remove the stalks with scissors or (optionally) remove them along with the sharp seeds. Put the prepared peppers in a large saucepan, pour boiling water so that the water covers all the peppers, put a lid of a smaller diameter or a plate on top and put the pressure on so that the peppers do not float during cooking. We put on high heat, bring to a boil, reduce the heat to minimum, cook for 5 minutes. Then turn off the heat and leave to cool for 1 hour. We put it back in a colander and dry it.

Finely chop the garlic and all the greens, mix, put in a large saucepan, add sunflower oil, vinegar, sugar, salt, if desired utskho - suneli, put on high heat, bring to a boil, reduce heat to minimum and cook for 20 minutes.

Put the peppers in a saucepan with marinade and continue to cook everything together for 30 minutes. We make sure that the peppers do not boil over and begin to fall apart: the peppers should be tender, but remain intact. We try on spices and salt - if desired, add them during the cooking process.

Put hot peppers with marinade in sterilized dry glass jars, immediately close the lids and leave to cool. Store in a cool, dark place. Pickled hot peppers will be ready in 24 hours, but the longer they sit, the tastier they will be.
Composition for 5 - 6 liter cans:

hot green peppers - 10 kg.

unrefined sunflower oil - 1.5 liters.

white wine vinegar - 0.5 l.

garlic - 0.5 kg.

sugar - 1 glass

cilantro - 1 large bunch (100 gr.)

celery - 1 large bunch (100 gr.)

parsley - 1 large bunch (100 gr.)

dill - 1 large bunch (100 gr.)

salt -. glasses

utskho - suneli (optional) - 2 tbsp. spoons.

And here is another curious recipe for making hot peppers for the winter:

Enjoy your meal!

If you do not like spicy, you can reduce the amount of garlic, but, I must say, sweet crispy peppers with their freshness partially neutralize and justify the spiciness of the filling.

for 3 large sweet peppers:

500 g of hard cheese (Russian, gouda)
1 pack (200g) butter
8 cloves of garlic
a pinch of salt
greens for decoration

Preparation:

Pre-freeze the butter, grate the butter, cheese on a fine grater, add the garlic steamed through a garlic press, salt, grind everything thoroughly.

Wash the peppers, wipe them, cut off the top of the head with a knife, remove the insides.

We fill the peppers with the filling tightly, without gaps, with a small slide, wrap them in cling film, put the pepper on the wide part and press lightly on top of it, tamping the filling even more.

Put in the cold for 2-3 hours, then cut into slices 7-9 mm thick

Pickled peppers - delicious vegetables at any time of the year

Pickled peppers are a favorite dish of many housewives, which can be prepared just before a meal using a quick recipe, or prepared for the winter in jars. The secret of the popularity of this dish lies not only in the taste, but also in the beneficial properties of the vegetable. It contains a record amount of vitamin C. Even more than black currant or lemon!

In addition, sweet and hot peppers have a bright, rich color, so they can be used to decorate almost any salad or meat dish.

Peppers are pickled with vinegar and vegetable oil. They also use dry spices, fresh herbs, garlic, mustard, honey, etc. To get a ready-made salad right away, add cabbage, tomatoes, cucumbers, onions, carrots and many other vegetables to the peppers.

For winter preparations, jars are poured with hot or cold marinade. The pepper itself can be used whole, cut into cubes or strips.

Pickled peppers are used as an ingredient in soups and salads. Also, if you marinate it whole, you can later fill the vegetables with any filling, for example, minced meat.

The dish is stored in a cool place in rolled up jars or in the refrigerator in an ordinary leaky container. Depending on the recipe and storage method, the pepper retains its taste from several weeks to several years.

Pickled peppers for the winter without sterilization

The easiest of all possible ways to marinate peppers for the winter. This recipe can be considered basic and supplemented with any ingredients.

It can be various vegetables or simply aromatic spices, as well as leaves of berries, horseradish, dill umbrellas, etc.

4 kg of bell pepper;

1 cup table vinegar

2 glasses of sugar;

3 liters of water;

Salt.

1. Rinse the peppers, remove the stalks and boil for 7 minutes.
2. Cut each pepper into quarters.
3. Bring the specified amount of water to a boil, dissolve sugar and a little salt in it.
4. Tamp the pepper into hot jars, pour hot marinade over it and roll up the jars with lids.
5. Wrap the jars in a towel and let them cool completely.

Interesting from the net

Instant hot pickled peppers

Technically, hot peppers are pickled quite simply, however, you should know a few secrets of this process. It is very important to boil the fruits until the moment when they become soft, but do not break apart. To do this, it is best to pour boiling water over the pepper several times than to cook it over the fire.

It is also important not to damage the fruit when putting it in a jar, and take grape vinegar, not table vinegar.

• 350 g hot pepper;
• 100 ml of grape vinegar;
• 500 ml of water;
• 1 head of garlic;
• 3 sprigs of cilantro;
• 1 sprig of mint;
• 3 sprigs of dill;
• 3 bay leaves;
• 2 tsp coriander peas;
• 1 tsp peas of black pepper;
• 2 allspice peas;
• 3 tsp Sahara;
• 2 tsp salt.

1. Separate the leaves of greens (cilantro, dill, mint) from the stems.
2. Rinse the peppers, pierce each through near the leg.
3. Transfer the pepper to a saucepan, pour boiling water into it and close the lid.
4. After 5 minutes, drain the water and add a new portion of boiling water.
5. Repeat the procedure 3-4 more times.
6. Boil half a liter of water, throw peppercorns and coriander into the boiling water.
7. Add bay leaves, salt, sugar and unpeeled garlic cloves.
8. Put the leaves of greenery there and boil everything again.
9. Pour in vinegar, stir, simmer for another 3 minutes, then remove the saucepan from heat.
10. Let the marinade brew for 15 minutes.
11. Remove the garlic and green leaves from the saucepan, put them on the bottom of the sterilized jar.
12. Put hot peppers in a jar and pour marinade over everything, roll up the lids.

Bitter capsicum pickled peppers

Hot peppers are found in many dishes, sauces and seasonings. If you have lovers of spicy snacks in your family, then it is simply necessary to stock up on such preparations for the winter. The pepper according to this recipe will not be too bitter, slightly sour and crunchy.

The amount of pepper will have to be determined independently in the process of placing it in a jar. Better just in case to take it with a margin.

• Capsicum (per liter jar);
• 1 tbsp. l. salt;
• 1 tsp Sahara;
• 4 cloves of garlic;
• 5 black peppercorns;
• 2 tbsp. l. vinegar;
• 4 allspice peas;
• 1 pinch of grain mustard.

1. Rinse the jar thoroughly with hot water, put mustard, allspice and black pepper on the bottom.
2. Peel the garlic and place it in a jar.
3. Tamp the capsicum there and pour boiling water over it.
4. Let the jar stand for 20 minutes, then pour the water out of it, leaving about 250 ml for the marinade.
5. Add vinegar and roll up the jars.

Sweet pickled peppers with honey

The recipe is for about 7 half-liter jars of delicious sweet pickled peppers. The addition of honey gives the dish an amazing summer flavor. It is better to add pepper to a saucepan with marinade in parts, making sure that the liquid completely covers the vegetables.

If desired, the garlic cloves can be pickled whole.

• 6 kg of bell pepper;
• 2 glasses of honey;
• 8 tbsp. l. salt;
• 8 tbsp. l. vegetable oil;
• 30 peas of black pepper;
• 14 bay leaves;
• 1 glass of vinegar;
• 1.5 liters of water;
• 1 head of garlic.

1. Peel and cut the pepper into quarters, the garlic into slices.
2. Pour water into a saucepan, add honey, vinegar, vegetable oil.
3. Pour salt, bay leaves and peppercorns there.
4. Bring the liquid to a boil and put the pepper in it, cook for 7 minutes.
5. Alternating between peppers and garlic flakes, fill the jars up to the shoulders.
6. Pour the marinade (still boiling) over the pepper and roll up with sterilized lids.
7. Cool the jars at room temperature by wrapping them in a warm blanket.

Pickled bell peppers with garlic

Pickled garlic perfectly complements almost any vegetable preservation. Pouring the marinade over the peppers, it is recommended to gradually scroll the jar so that the liquid is evenly distributed over the entire surface. The marinade can be multi-layered.

This is due to the vegetable oil. Nes has to worry about that.

• 5 kg of pepper;
• 2 cups vegetable oil;
• 1 glass of vinegar;
• 1 glass of water;
• 3 tbsp. l. salt;
• 1 cup of sugar;
• 3 heads of garlic;
• 4 allspice peas;
• 5 black peppercorns.

1. Peel the bell pepper and cut into longitudinal slices.
2. Boil the pepper for 3-4 minutes in plain water.
3. In another saucepan, combine a glass of water, salt, sugar, vegetable oil and vinegar.
4. Boil the marinade and put the peeled garlic cloves in it.
5. Put the garlic from the marinade on the bottom of the jars, add the peppercorns.
6. Tamp the bell peppers into jars, pour the marinade over.
7. Roll up the cans, wrap them in a blanket and cool at room temperature.

Cabbage marinated with bell pepper and vegetables

A delicious pickled salad can be prepared in just a few minutes, but you will have to wait about 3 days for its full readiness. It is best to take a red onion, but if necessary, you can replace it with regular onions.

No need to roll up the jars!

• 500 g bell pepper;
• 2 kg of white cabbage;
• 500 g red onions;
• 500 g carrots;
• 100 g sugar;
• 60 g salt;
• 150 ml vinegar;
• 200 ml of vegetable oil.

1. Chop the cabbage, sprinkle with one teaspoon of salt and mash well with your hands.
2. Cut the onion into half rings, peppers and carrots into strips.
3. Put all vegetables in one deep bowl, add sugar, remaining salt, vegetable oil and vinegar.
4. Mix everything thoroughly and arrange in jars.
5. Close the jars with lids and store in the refrigerator.

Quick pepper pickled in oil

Sometimes you want to add pickled peppers to the dish right here and now, without waiting for it to marinate enough. In this case, this recipe will come to the rescue, which allows you to get a delicious pepper in just half an hour.

If after that you also want to make preparations for the winter, you just need to put everything in jars and pour over the rest of the marinade.

• 1.5 kg of bell pepper;
• ½ cup vegetable oil;
• 3 tbsp. l. vinegar essence;
• 2 tbsp. l. salt;
• ½ cup sugar;
• 1 liter of water;
• Garlic;
• Dried greens.

1. Boil water in a saucepan, pour salt and sugar into it.
2. Add vinegar, stir and bring the marinade to a boil again.
3. Pepper to remove stalks and seeds, cut into slices.
4. Cook the peppers in the marinade for 15 minutes each batch (if it doesn't fit right away).
5. Put the pepper in a deep bowl, add garlic passed through a press and dried herbs (you can also fresh).
6. Mix everything thoroughly and serve.

Now you know how to cook pickled peppers. Bon Appetit!

Pickled peppers are a bright and very healthy dish that will become a favorite treat for the whole family during the cold season. It will help to diversify the usual diet and replenish the vitamin deficiency in the body. Before preparing pickled peppers, you need to read a few practical tips from experienced chefs to cope with any wishes of the household:

• It is better to use peppers of different colors for pickling, then the dish will turn out to be brighter;
• Peppers in a jar can lie in such a way that there is an empty space between them. Care must be taken to ensure that this does not happen, otherwise the bank may explode;
• For pickling hot peppers, it is best to use solid red fruits without any impurities. Green streaks indicate that. that the pepper is not yet ripe and is not suitable for winter harvesting;
• If fresh herbs are present in the marinade recipe, you need to take only leaves without stems;
• Before pickling, the capsicum should be pierced through around the stalk. This will release excess air;
• Pouring pepper with marinade, try to make sure that all the spices from the saucepan fall into the jar;
• Hot peppers can be cooked without sterilization as they have enough bitterness and acidity to preserve.

Hot Capsicum Recipes

Description

Red pepper- the king of all spices. The length of the pepper reaches 11 cm in length and 5 cm in width.

The oval, spherical, conical shape is dark or bright red in color.

Capsicum He loves warmth very much, so in our countries you will not find him in the wild. There are two groups of pepper varieties: spicy and vegetable.

Spicy varieties are used in mature form (as a seasoning), and vegetable varieties are used unripe.

Capsicum, recipes in cooking have both raw and dried. Capsicum recipes varied: it is salted, pickled, stuffed, stewed, and various pastes and sauces are made from it.

If we cook an oriental dish at home, then we cannot do without capsicum!

Capsicum fruits contain starch, protein, fat, carotene, vitamins C (twice as much as in citrus), and P, B1, B2 and the alkaloid capsaicin, which gives the fruit a pungent taste. It also contains a lot of sugar and juice, so it cannot be stored for a long time and quickly deteriorates.

It is very pleasant to know that something pleasant can also be useful!

For the manufacture of drugs, already ripe fruits are used. The drugs have an analgesic effect and increase appetite.

When applied to the skin, it gives a feeling of warmth and does not form bubbles. Capillaries irritate the nerve endings without directly affecting the capillaries.

It will look great if you put a few peppers on the kitchen windowsill in a terracotta pot. And one plant will perfectly decorate a festive Christmas table.

Red pepper aficionados argue that a real sauce made from these varieties should burn a hole in the tablecloth.

Do not heat red pepper for a long time, as it will taste too bitter. A common mistake housewives make, due to which pepper is then avoided, is adding it to ready-made dishes.

In order to balance the taste of the dish with pepper, you need to add it until tender!

A selection of recipes for pickled hot peppers

Bitter pepper, a spicy vegetable that adds brightness and spice to any dish, beloved by all fans of spicy food, can be prepared 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 harmful to health is a misconception: 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 chili 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 in color; 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

• 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

Jars and lids are needed.
First, we prepare the peppers for canning: the pods must be rinsed, and the tails do not need to be cut off comfortably for 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 the 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.

Pickled bitter pepper

• 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 fine hot chili peppers are best)
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.

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 pepper-peas, horseradish leaves, currants or cherries, dill (umbrellas), cloves, cinnamon, basil, garlic, tarragon, etc. marinade for 1 liter of water, 2 tablespoons each 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 without opening 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: 1 kg of hot pepper, 40 g of dill, 30 g of garlic and celery each, brine 1 liter of water, 80 ml of vinegar 6%, 60 g 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 the 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 (large grate), 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 in a 0.5 liter jar about 1 tablespoon.

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, dried herbs, chopped garlic if desired.

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 liters of 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.—
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!

Pickled peppers

Preserving food for the winter is an integral part of Russia's culinary heritage. Who doesn't like crunching a cucumber or enjoying a delicious juicy tomato in winter, autumn or early spring?

On our site, we have already talked a lot about recipes for canning various products. Today we will talk about how to cook pickled peppers.

It is worth saying that pickled bell peppers and pickled hot chili peppers are a worthy alternative to the usual cucumbers and tomatoes. It goes not only as an appetizer, but also as a side dish to various types of meat and potato dishes.

In this article, we will tell you about proven methods of canning various types of peppers so that you can pamper your family with delicious things for a whole year.

Quick pickled peppers

The most popular recipe is pickled sweet peppers. Hot hot red pepper snacks are not to everyone's taste, they are not for everybody's taste. In addition, a salad with pickled chili peppers for people suffering from gastritis and other gastrointestinal diseases has been ordered, but a sweet bell pepper snack - please!

So let's start with sweet peppers.

How are quick pickled peppers made? Why fast? Because this dish turns out to be so delicious that it is simply impossible to wait for a long time!

The principle of how quick pickled peppers are prepared is as follows: the pepper is boiled a little in boiling water with spices, but so that it retains its shape, then it is poured with marinade and left to brew for a day. To prepare pepper according to our recipe, you will need:

• juicy bell pepper of any color, small size - 2 kg
• table vinegar - 2/3 cup
• water - 1 l
• granulated sugar, vegetable oil - 0.5 cups each
• salt - 2 tbsp. spoons

These products are enough to prepare 4 liters of snacks.

Pour vinegar, water and oil into a large saucepan. Add sugar, salt to them and put on the stove.

Leave to boil.

During this time, wash the peppers and, without peeling, prick with a fork so that air comes out of them.

Boil the peppers in a boiling marinade for 5 minutes, then transfer them to glass containers.

Fill the jars with boiling marinade up to the hangers and roll them up. We wrap it up and leave to cool.

When the jars are cold, you can put them in the pantry or wherever they will be stored. You can open the jars whenever you want, since the pepper is already initially ready for use.

If you want to eat all the resulting peppers at once, then fill them with marinade and let it brew in the refrigerator for 24 hours. Very simple and delicious!

Pickled hot pepper

If you are a spicy lover, then pickled hot peppers are perfect for you. This appetizer goes well with grilled meat and good quality grape wine.

Actually, this is how it is eaten in Georgia, which is famous for its ability to cook deliciously and eat satisfyingly.

It doesn't take much to cook pickled hot peppers for the winter. It is enough to properly cook the pepper marinade with ideal herbs and properly process the peppers themselves so that they retain their shape, color and taste, but at the same time give off unnecessary bitterness.

So, we are preparing hot red pepper. To prepare 1 liter of snacks, take:

• hot red pepper - 500 g
• cilantro, dill - 5 branches each
• mint - 2 sprigs
• young garlic - 2 heads
• salt - 2 tsp
• sugar - 2 tsp
• coriander - 1 tsp
• black and allspice peas - 1 tsp each
• bay leaf - 2-3 pcs.
• cloves - 2-3 inflorescences
• white grape vinegar - 150 ml

Let's process the pepper first. Wear gloves as peppers burn your skin.

For canning, choose very high quality peppers - rich red color, without streaks, with green tails. The pepper should be thoroughly washed and pierced through the tail around the tail so that air can escape from it, and even better - cut the peppers lengthwise so that they give the marinade extra bitterness.

Put the peppers in a saucepan, fill with cold water and bring to a boil, then cook for about 4 minutes. After that, cover the pan with a lid and steam the peppers for another 15 minutes.

During this time, we tear off all the leaves from the branches of greenery, discard the stems. We leave the leaves intact, no need to cut.

We put them in a saucepan with water and spices, cook the marinade for 5 minutes, then pour grape vinegar into it and leave to brew for 10 minutes.

It remains to wash and sterilize the jars, put herbs, garlic and peppers in them, trying not to damage them, pour the marinade under the very lid and preserve.

Pickled peppers with cabbage

Peppers can be canned not only separately, but also as part of salads or snacks from several components. The best combination is pepper marinated with cabbage.

Despite the fact that the combination of products seems uncomplicated, cabbage marinated with Bulgarian pepper is a dish that can decorate a festive table. It is only important to prepare it correctly and serve it beautifully.

Try making colored peppers canned with carrots. It will look very impressive on a plate. For this recipe you will need (for 1 liter of finished product):

• bell pepper - 5 pcs.
• finely chopped cabbage - 0.5 kg
• carrots - 1 pc.
• hot red pepper - 0.5 pod
• sugar - 2 tbsp. spoons
• salt - 1.5 tbsp. spoons
• table vinegar - 20 ml (2 tablespoons)
• water - 1 glass

First of all, wash the peppers and carefully cut out the stalks along with the seeds.

In a bowl, mix chopped cabbage with 1 tbsp. spoon of salt and easily crush it.

Add grated carrots to the cabbage and fill the peppers with this mixture.

Prepare the marinade: for this we mix water, sugar, salt and vinegar. Bring the marinade to a boil, then add the chili pepper to it. Fill the peppers with boiling marinade and, covering the bowl with a plate, put the oppression.

Leave the pepper to marinate for 2 days.

After this time, we transfer the peppers to sterilized jars, fill them with brine and roll them up.

As you can see, there are many recipes for delicious preservation. Get inspired and experiment!

Delicious blanks for you!

Hot peppers: cooking recipes. Pickled hot peppers

Hot peppers are a spicy vegetable that adds spice and flavor to almost any dish. He is loved by all fans of spicy food, so he is a frequent guest in their kitchen. Together with additives such as horseradish and garlic, it will add unforgettable flavor notes to the dish, which are very appreciated by lovers of savory treats.

Why is bitter pepper so popular? Scientists give the answer to this question. So, its use contributes to the production of endorphins, that is, hormones of happiness.

Therefore, a person, eating spicy food, gets pleasure. At the same time, the immune system is stimulated, blood circulation improves, stress decreases, pain syndrome disappears.

Hot peppers can be harvested for the winter, there are many ways for this. It can be salted, pickled whole or with additives, dried, fermented, canned in vinegar or lemon juice, olive oil, etc.

We will talk about this today.

Pickled hot peppers ( whole)

Ingredients. bitter pepper, seasonings to taste (peppercorns, horseradish leaves, cherries and currants, as well as dill umbrellas, basil, garlic, cloves and cinnamon). Marinade: for one liter of water, take two glasses of sugar and four teaspoons of salt, put one spoonful of vinegar in each liter jar.

Before making pickled hot peppers for the winter, its pods are washed, the dry ends are cut off. Seasonings and peppers are placed in prepared jars, which are pre-scalded with boiling water. It is necessary to fill the container up to the shoulders.

Then the water is brought to a boil, salt and sugar are added and the contents of the cans are poured, covered with nylon lids and the container is set aside until it cools. Then the brine is poured into a saucepan, brought to a boil and the jars are poured again. They are also covered and left for five minutes.

Then the brine is drained again, boiled and poured into the jars for the last time, after pouring vinegar into them. The container is sealed, turned upside down and cooled.

Pickled peppers, twisted in a meat grinder

Ingredients. one kilogram of hot pepper, half a glass of apple cider vinegar, one tablespoon of salt.

We prepare hot peppers for the winter as follows: ripe pods of any color are washed, the stalks are cut off and passed through a meat grinder without removing the seeds. The resulting mass is mixed with salt and vinegar and put in sterilized jars, then they are closed with lids and placed in a dark cool place.

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

Basic rules for pickling hot peppers

There are many recipes for making hot pepper. They may differ in some nuances, but the basic principles of pickling remain unchanged.

Without fail, foods such as salt, vinegar and seasoning made from allspice and black peppers, cloves and cinnamon must be present. Dill, garlic, celery and ginger are often used. It is best to take coarse salt, since small salt often contains iodine, which can discolor the pods.

Vinegar, of course, can be taken from apple or wine, but concentrated table vinegar is the best option. All spices must be put in whole, otherwise the brine will turn out cloudy. Pickling utensils should be made of glass or aluminum, since such a surface does not react with vinegar and will not give the dish an unpleasant aftertaste.

Pickled hot peppers should ripen within three weeks, and they can be stored for up to one year. But after four months it becomes a little soft.

If a jar with a vegetable is opened, then you need to store it only in the refrigerator, closing it with a nylon lid.

Hot peppers in oil marinade

Ingredients. hot peppers, spices to taste (herbs), garlic, horseradish root, as well as bay leaves and peppercorns. For the marinade: for a liter jar, take half a liter of apple cider vinegar and olive oil, one spoonful of honey.

The pods are well washed and dried, tightly folded into prepared jars, shifting with garlic and herbs, bay leaves, peppercorns, chopped horseradish root are added. Prepare the marinade: combine the vinegar and oil, add honey, mix everything well, pour the jars and close them with nylon lids.

The pepper is removed for three weeks in a warm place, after which it will be ready to eat.

Vinegar can be replaced with lemon juice, but in this case it is imperative to put horseradish in jars.

Hot peppers in tomato juice

Ingredients. juice from three kilograms of tomato, one kilogram of hot red pepper, one spoonful of salt, three glasses of sugar, five bay leaves, half a spoonful of ground black pepper, thirty grams of garlic, five tablespoons of vegetable oil, and one spoonful of vinegar.

Hot peppers, the recipes for which we are considering today, are washed and dried. Banks are sterilized. The juice is put on the fire, fifteen minutes after boiling, add salt and spices, boil for half an hour, then put pepper pods and cook for twenty minutes.

Then add crushed garlic and vegetable oil, while taking out the bay leaf. Bring everything to a boil, pour in vinegar, mix well.

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

It is best to store opened jars in the refrigerator.

The seasoning goes well with pasta, meat, pilaf and soups.

Tsitsak

This spicy Armenian seasoning goes well with pickles, cabbage and kebabs. For her, they take only green pepper, it should be thin and pungent.

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

Hot peppers do not need to be washed, they are left on the table for two days to wither. Then it is rinsed and pierced through each pod with a fork.

Prepared pepper is placed in a container, mixed with garlic and chopped dill, poured with pre-prepared brine. For this, the salt is preliminarily dissolved in cold water. The container is covered and put under pressure for two or three days.

Readiness can be determined by color: the pepper should turn yellow.

The cans are washed well, the pepper and dill are removed, squeezed, laid out in containers and tamped. If there is a brine in there, it is drained.

Pepper is pasteurized for ten minutes and rolled up, pouring hot brine.

Pickled hot peppers: recipe with squash and chili

Ingredients. thirty bell peppers, twenty squash, five chili peppers, bay leaf and peppercorns to taste, half a bunch of dill, one glass of salt, one and a half glasses of sugar, four hundred grams of vinegar, three liters of water.

How to pickle hot peppers? The cooking recipe says that the pods must be washed, cut the vegetables in half and put everything in prepared jars in layers. Water is boiled in a large container.

Chili is cut into thin half rings, seasonings and dill, water are added to it and boiled for about half an hour. This is the marinade with which we will pour vegetables. Next, three-liter jars must be sterilized for thirty-five minutes, rolled up with lids and placed in a dark, cool place.

Hot peppers are served with Mexican, Chinese or Thai dishes along with aromatic rice.

Bitter pepper with green tomatoes

Ingredients. two cups diced green tomatoes, three chili peppers, two tablespoons vegetable oil, one clove of garlic, one bay leaf, one quarter each dry oregano, thyme, marjoram, three tablespoons of sugar, three tablespoons of salt, one liter of water, half a liter of vinegar dining room.

Chili peppers need to be cut into rings and, along with the rest of the vegetables, sent to sterilized jars. Next, you need to prepare a marinade from water, vinegar, sugar and salt, add spices and vegetable oil to it.

All this needs to be poured over the vegetables, covered with lids, cooled and put in a cold place for three days. Store the snack cold.

Bitter pepper without vinegar

Ingredients. bitter pepper, cold-pressed olive oil, garlic, herbs.

Before cooking pickled hot peppers, vegetables must be prepared: rinse and dry, then put them in jars, which must first be sterilized. Fill completely with oil, close with a nylon lid. Store the snack in a dark place.

Butter from the stock is good for use in salads.

A little interesting

So we examined how you can cook hot peppers for the winter. Doctors say that this snack is great for those who do not suffer from gastrointestinal diseases.

This product is rich in vitamins, beta-carotene, iron, phosphorus, choline and many other beneficial elements. Many are mistaken, claiming that hot pepper is harmful to health: if consumed in moderation, it will only have a positive effect on the body.

So, the product helps to get rid of insomnia, improves the condition with complications of diabetes mellitus, normalizes the work of blood vessels, increases the activity of the nervous tissue of the brain, treats asthma, allergies, epilepsy, atherosclerosis and even benign tumors.

Hot pepper (red) has a strong spicy aroma and bitter taste. This is due to the content of capsaicin in it, which is not found in bell peppers.

Some varieties are so hot that just touching the pod can irritate the skin. This vegetable is rarely used in cooking.

Moreover, excessive consumption of it can lead to the development of malignant tumors, since it irritates the stomach lining. If you adhere to the norm, it will be useful for the gastrointestinal tract, and will allow you to saturate the body with vitamins, minerals and trace elements necessary for its normal life.

Add a comment

Spicy lovers will love this recipe. Pickled hot peppers according to this recipe will serve as an excellent addition to meat, fish, chicken, and any vegetables. For this preparation, it is better to choose hot peppers of fleshy varieties.

This preparation will take very little time and you will be provided with delicious pickled hot peppers for the whole winter.

To prepare pickled hot peppers you will need:

hot pepper - an arbitrary amount (how much will fit in jars).

water and vinegar 9% - in equal amounts (in half) - how much will fit in a jar.

(!) Half the jar will be water and half the jar will be vinegar.

It is advisable to keep the fleshy hot pepper for several days at room temperature (spread out on the table), letting it wither a little, then it will be easier to tamp into the jars, and this will not affect the taste in any way. Wash the pepper, dry it and cut off the tails.

Put the pepper in clean jars, trying to fit tightly.

Boil water and pour boiling water over jars of pepper. Close the jars with lids and leave for 5 minutes.

After 5 minutes, drain half of the water from the jar.

Top up the vinegar directly into the jar, to the very top.

Close with a tight lid and turn the jar upside down.

When the jars are cool, pickled hot peppers can be refrigerated or left at room temperature. In winter, spicy pickled peppers will be a great addition to many dishes.

Good day, dear readers! I bring to your attention a recipe for hot peppers for the winter in a honey marinade.

The long-awaited warm time has come, so hot that we are no longer happy. And then there are fresh vegetables, fruits, herbs.

For all hostesses, it is especially hot time, because you need to have time for everything, prepare for the cold frosty winter. Let's gather all our strength and work fruitfully in our favorite kitchen.

Agree, sometimes you really want something spicy. If you are reading this honey pickled hot pepper recipe for the winter, you have found what you were looking for. Pickled hot peppers for the winter are so tasty, with juicy pulp, rich honey taste.

Words simply cannot convey. Spicy lovers will understand me.

I have been preparing hot peppers for the winter according to this recipe for several years. My family really likes this kind of preparation of hot peppers for the winter, especially with a freshly prepared borschik or soup.

Simply delicious! The process of preparing hot peppers for the winter is not difficult at all. The main thing is to stock up on fresh hot peppers.

You can use both red and green, any size. Well, let's start preparing pickled hot peppers for the winter.

The amount of ingredients for preparing hot peppers for the winter is designed for one liter jar.

Ingredients for making pickled hot peppers for the winter:

- bitter pepper 250-300 grams,

- bay leaves 3 pieces,

- sweet peas 5 pieces,

- black peppercorns 5 pieces.

For the marinade:

- salt 4 tablespoons,

- vinegar 0.5 cups,

- sunflower oil 3 tablespoons.

Recipe for making hot peppers for the winter:

For our preparation of hot peppers for the winter, we will prepare the ingredients. Place the bitter pepper in a colander, rinse thoroughly under running cold water, leave for 15-20 minutes to allow excess liquid to glass.

We do not remove the stalk. Put hot pepper, bay leaf, black and allspice pepper in prepared sterilized jars.

Can be installed in two ways. In an upright position, or, neatly, lay the cans in a circle.

Now it's the turn to make honey marinade. Combine water, honey, salt, vinegar, sunflower oil in a suitable deep container.

Bring to a boil, stir until the ingredients are dissolved. Pour pepper with hot marinade, gently. If you close the quart jar, the amount of ingredients for the marinade can be reduced.

Cover with a sterile lid. We put it in a deep saucepan, at the bottom of which we cover with a dense fabric. Pour hot water up to the neck of the can and send it to high heat.

Bring to a boil. We sterilize from the moment of boiling for 20-25 minutes.

Pickled hot peppers for the winter in honey marinade ready. Turn it upside down, wrap it in a warm blanket until it cools completely.

Store in a closet at room temperature until requested.

Cook with pleasure and bon appetit!

Pickled hot pepper

culinary recipe with step by step photos

An excellent recipe for canning hot peppers in the winter. The pepper is crispy and retains its sharpness well. In winter, pickled peppers are always useful as a good snack for a glass of cold vodka.

Hot peppers marinated in this way are perfectly stored in an apartment at room temperature. For hot pickled peppers, you can use both red and green peppers.

In my case, I used a green pepper of normal pungency.

Pickled hot pepper- final photo

Hot pepper (red or green)

Garlic 3-5 cloves

Black pepper (5 peas)

Bay leaf 1-2 pcs

Vinegar 60 ml. (nine%)

Salt 10 gr.

Defrosting the fish

It is better to defrost fish in cold water with a pinch of salt.

Vinegar conversion table

5g (teaspoon)

15g (tablespoon)

5g (teaspoon)

15g (tablespoon)

5g (teaspoon)

15g (tablespoon)

5g (teaspoon)

15g (tablespoon)

5g (teaspoon)

15g (tablespoon)

The amount of salt and spices is indicated per 1 liter jar. For cooking hot pickled peppers... banks must first be re-released.

Put garlic, bay leaves, black pepper and salt in sterilized jars.

Cut off the stalks of washed hot peppers and put them tightly in jars. You don't need to peel the pepper from the seeds, this will add extra pungency to the pickled pepper.

If you still decide to clear the seeds from the pepper, then this should be done with rubber gloves.

Then add vinegar and pour boiling water over it. We leave for 5-10 minutes, and then sterilize for 10 minutes and roll up the lids. Rolled up cans must be turned upside down, wrapped and left to cool completely.

Pickled hot peppers are ready.

Pickled hot peppers

I decided to cook pickled hot peppers for the winter. In the Caucasus, they say: "Nothing will warm the soul and body on a cold day like a spicy snack."

Pickled hot pepper appetizer, I had to try not only in the Caucasus.

One of the best hot snacks in Bulgaria is fried pickled hot peppers. they are called "luti pigs" there. Hellish, incredibly tasty dish.

It goes well with good grape brandy. And with us, usually, when we celebrate something with friends, we always order pickles: pickled vegetables, garlic, pickled hot peppers.

Hot peppers (hot peppers, chili peppers, hot peppers) are all fruits of a tropical (although it grows almost everywhere in vegetable gardens) plant called Capsicum frutescens or Capsicum annuum in science. Many varieties of red hot pepper are known in the world, and their pungency is determined according to a special scale proposed by the American chemist Wilbur Scoville.

Despite common misconceptions, red pepper is used very sparingly in the Caucasus, although it is included in the spices and seasonings widespread there: adjika, satsebeli, satsivi, bazhe, etc. Pickled hot peppers are easy to prepare.

It is important to choose the right herbs, marinade and boil the peppers correctly. You can also pickle bell peppers.

Pickled hot peppers

About the recipe

Pickled hot peppers

Ingredients

350 gr Hot red pepper

3 sprigs Cilantro greens

3 sprigs Dill greens

1 sprig Mint greens

1 head Garlic

100 ml Grape vinegar

Spices Salt, sugar, coriander peas, cloves, black and allspice peas, bay leaf

Hot red pepper

Method of preparation: Pickled hot peppers.

1. Pickled hot peppers are ideal if the pickling peppers are perfectly ripe. Intensely red, without any admixture of green and brown veins. Long, not necessarily straight pods with green tails. Ideally - plucked from the bush just before pickling.
2. All the leaves must be cut off from green sprigs of cilantro, mint, dill. You do not need to use the stems in the marinade. They are rough, and even after pickling, they are practically unsuitable for food. Grinding greens is also not worth it, it is better to use the leaves as they are, whole.

Herbs and garlic for pickling

Disassemble the garlic into slices without peeling them. By the way, pickled garlic cloves and pickled hot peppers at the same time will become a great snack later.

Wash the peppers and poke them through with a thin knife, in the area of ​​the stalk, otherwise there will be air inside during pickling. Place the pods in a large saucepan and cover with boiling water. Soak under the lid for 5 minutes, drain the water and pour boiling water over again. Do this 3-4 times. The peppers should be boiled in, but not boiled. It is important that the pods are soft, but in no case come apart.

Boil a little hot pepper

You can do it differently. Put the future pickled hot peppers in a saucepan and pour cold water. Bring to a boil, cook for 2-3 minutes. Then turn off the fire and keep the peppers covered for 15 minutes.

In the meantime, wash the 800 gram can. Why 800 grams? I just have one. And you count all the quantities of products on your banks. Be sure to fill the jar with boiling water from a kettle, at least for 5 minutes. Or sterilize in any way possible.

Pour 0.5 liters of water into a saucepan. Add to water:
- 1 tsp salt
- 2 tsp Sahara
- 2 tsp coriander peas
- 5-6 peas of black pepper
- 2-3 peas of allspice
- 1-2 carnations
- 2-3 bay leaves
- cloves of garlic
- all prepared herbs

Bring the marinade to a boil and pour in 100 ml of grape vinegar, preferably white grapes. It is better not to use ordinary food vinegar, the aroma will disappear. Boil the marinade for 2-3 minutes, then remove the pan from the heat and let the marinade stand for 15 minutes.

Put all the herbs and garlic from the marinade in a sterilized jar at the very bottom. Gently remove the cooked hot peppers from the pan, being careful not to damage them, and place in a jar. The pods, when welded, bend easily and are easy to lay. When all the pods are in the jar, pour the marinade into the jar, trying to get all the coriander, black and allspice peas, and cloves in the jar.

Gently remove the cooked hot peppers from the pan, being careful not to damage them, and place in a jar

Gently press the pepper pods inside the jar with the blunt end of a fork, trying to keep the pods intact, and maximum air comes out of them. Pour the marinade over the jar to the very lid, as much as you like. And immediately cork with a lid. Wrap pickled hot peppers in jars with a warm blanket and leave to cool completely.

Pour the marinade over the jar to the very lid, as much as you like. And immediately seal with a lid

You can store pickled hot peppers outside the refrigerator. It is very convenient to use jars with screw caps, then you can keep the "duty" jar in the refrigerator and take pickled hot peppers out of it as needed.

Pickled hot peppers are a delicious preparation for the winter

Pickled hot peppers are a delicious preparation for the winter

Hot peppers marinated in wine vinegar

Alexander | 01/30/2014 01:43 PM

For a 3 liter jar. Rinse the pepper. cut off the ponytails. make cuts along (so that the brine gets inside). Boil 1.5 liters of water. add 4 tbsp. tablespoons of salt. 2 tbsp. tablespoons of sugar.

250 g vinegar 9%. Put a horseradish sheet at the bottom of the can. cherry leaves. currant leaves. fresh dill. bay leaf. Place the pepper tightly, shifting it with dill (I put a lot of dill, you can eat it later).

Cover with boiling brine. roll up the lid immediately. Flip the jar. wrap until it cools completely.

You can eat in a month.

Anyuta's notebook | 01/30/2014 14:04

Thank you, Alexander!
How does your pepper turn out? Heavily sharp or not?

Slavyana | 01/30/2014 14:52

What a beautiful pepper, I would love to try such a spicy snack)))

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Pickled hot peppers

I was asked if I like canned pickled jalopenos. Not good. They are kind of wet, sluggish, stuffed with some kind of chemistry, and their pungency is kind of castrated.

But you can do it yourself, very quickly even. I think that lovers of hot peppers will like this simple recipe.

First of all, we go to the greenhouse and collect (those who are not lucky - they buy in the store) peppers, in this case - jalopenos. They are usually eaten green, so for a change I also took fresno paprika, which has a pungency very close to jalopeno, and tastes a little sweeter, reminiscent of bell peppers.

Not necessarily just like that, it is possible and only with green, or only with reds, as anyone is more beautiful. Instead of fresno, red, ripe jalopenos are also suitable. The main thing is to evaluate your strength when choosing a pepper variety.

And keep in mind that pickling will not diminish the pungency, at least in this case.

Here we have 10 jalopenos and 10 fresno peppers. We shred them quite thinly, discard the tails.

If your hands are sensitive, it is best to cut with rubber gloves. I want to remind you that you cannot touch your eyes or other places that are no less sensitive until your hands are well washed.

It seems that jalopenos are not such hot peppers at all until you touch where you don't need to.

Now additives: five cloves of garlic, four small onions or shallots (about 100 grams in total), a couple of bay leaves. There's Mexican oregano in the bag.

Ordinary will do, or thyme is also nothing, although the shade of the finished dish will be slightly different. We take oregano from the bag for about 2-3 cents, about a teaspoon.

Or twice as much fresh, finely chopped.

Marinade: heat two cups of the usual 5% vinegar, add 2 tablespoons of salt and 2 tablespoons of sugar, oregano, bay leaves, and heat, stirring everything. When the salt and sugar dissolves, let it cool. We get something like this:

Chop the onion and garlic, put together with the peppers.

Pour everything with marinade, stir well and fill a jar or other sealable vessel. We get about a liter of this:

We close, leave in the refrigerator for 24 hours, so that they ripen and the smell of vinegar disappears, and can be consumed. I promise you, when you try these, you don't want to look at the store ones - these are crispy, spicy, seductively smelling. They can easily live in the refrigerator for about one and a half to two months.

Maybe they would have stood longer, but by that time they usually end. These peppers go wherever a pickled cucumber goes: to a sandwich with meat, to baked meat, to a salad, or a burrito, or just like a snack to vodka. Since the seeds remain, the pungency from the membranes will gradually pass into the pulp, so it may seem that the longer, the hotter these peppers.

If you don't like it very much, you can replace some of the peppers with Bulgarian ones, or remove the seeds with membranes before cutting. If you want something spicier, try with other varieties.

There is plenty of room for experimentation.

You can also pickle uncut peppers, only in one side they need to make a cut so that the vinegar could seep inside.

Pickled hot peppers are a great snack

Pickled hot peppers the preparation is quite simple. The main thing is to choose the right marinade, herbs and properly boil the fruits of the pepper.

Pickled hot peppers recipe.

- cilantro
- red hot peppers - 6 pieces
- Carnation
- vinegar
- sugar, salt
- Bay leaf
- allspice peas
- head of garlic
- mint
- Dill

1. For pickling, pick absolutely ripe, red, without brown streaks. The pods should be long, straight, with bright green tails.

Ideally, pick the peppers just before pickling.
2. Tear off all the leaves from green sprigs of dill, mint, cilantro. Don't chop up the stems - use them whole.
3. Disassemble the garlic into separate teeth. You do not need to clean them.
4. Wash the peppers, pierce with a thin knife in the area of ​​the stalk. You will also love the excellent Bulgarian pickled cucumber recipe.
5. Place the pods in a large saucepan, cover with boiling water, and stand for five minutes under the lid. Drain the water, pour boiling water over again. Do this 3-4 times.

The peppers should be boiled, but not boiled! The pods must be soft, but not crumbling!
6. Wash the 800 g jar, pour boiling water over it for 15 minutes. Can also be sterilized in another way.
7. Pour half a liter of water into a saucepan. Add there: 2 teaspoons of sugar, a teaspoon of salt, a couple of teaspoons of coriander, 5 coriander peas, 2 bay leaves, a clove, 2 allspice peas, all the herbs and a couple of garlic cloves.
8. Cook the marinade: bring it to a boil, pour in 100 g of grape vinegar, boil for a couple of minutes, remove the pan, let the marinade stand for 15 minutes.

9. Put the garlic and all the herbs from the marinade into a sterile jar at the very bottom. Carefully remove hot peppers from the pan, put in a jar.

When welded, the pods are easy to bend, making them easy to lay.
10. After you put all the pods in the jar, fill them with marinade.

Make sure that all allspice, black pepper, coriander, and cloves are in the jar.
11. Take a fork and gently press down on the pepper pods with a blunt end.

The pods should remain intact, but all excess air should escape.
12. Wrap jars of pepper in a warm blanket, leave to cool.
13. You can store jars in the refrigerator, but you can also at room temperature.

14. It is very convenient to use jars with screw caps.
15. Pickled peppers can be served as a side dish or used as a decoration.

That's all - hot pickled peppers for the winter ready!

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Pickled hot peppers

My husband, who passionately loves everything that is spicy, peppery, pickled and salted, periodically bought pickled hot peppers at the market.
That was fine with me. This continued until one day he brought delicious, aromatic, beautiful peppers instead of a jar. a piece of paper with RECEpt and a kilogram of Ogonyok (not chili, of course, but also noticeably hot pepper).
An exchange of pleasantries took place. ... but I still had to start cooking.

But this is so, a saying, and here is a fairy tale.

Cooking method :
Rinse the pepper, prick with a gypsy needle (or whatever is convenient), cut off the long tails, and put in a saucepan, pour boiling water. Soak for 5 minutes, drain. Pour boiling water again, etc. 3-4 times.
Then fold tightly into a jar, layering with your favorite spices, garlic, bay leaves, allspice peas.
Pour boiling marinade over.
Marinade.
For 1 liter of water.—
1 tbsp. l. with a little top of salt
2 tsp honey
2-4 tbsp vinegar(I always use flavored herbal spices. I do it myself)
Boil.
I recommend trying the marinade before pouring it into the jars - you might want to add something. I did not have enough sweetness (added more honey) and acid (plus another spoonful of vinegar).
Soak jars of pepper at room temperature for 3 days. Then store in the refrigerator.

I use such peppers (in reasonable quantities, of course) in sauces for meat, in pilaf, in salad, and in soups.
Well, some people eat just like that.

Last edited by Chelsy on Wed Sep 29, 2010 12:51 am, edited 4 times in total

Ooooh. phot this is a photo. how appetizing, but how spicy.
Anyut,
I have heard from you for a long time about aromatic vinegars and oils, I still won't ripen for production. I repent. but I will definitely cook it!

Concerning oils-vinegars.
It is easier with oils - they quickly infuse, but it takes 2 months to get vinegar.
So get started, it will come in handy for the December holidays.

How to pickle hot peppers: savory snacks

In summer and early autumn, when the shelves of shops and markets are teeming with fresh vegetables and fruits, and our gardens and vegetable gardens have already pleased with a wonderful harvest, it's time to stock up on vitamins for the whole long, cold winter. But what if everyone has already eaten enough fresh, juicy and healthy vegetables and fruits, and the harvest from the garden still does not end. And the prices in the store for vegetables in the season beckon to buy more varied, tasty and healthy vegetables.

Every housewife knows the answer to this question. You need to do homework. After all, it is very pleasant to serve home-made canned vegetables to the table in winter.

Delight friends and loved ones with delicious snacks. Below, it will be described in detail how to pickle spicy peppers, as well as other recipes for preparing peppers.

Here is an interesting and delicious recipe for pickled spicy peppers. To prepare it, you will need: piquant pepper - 3 kg, water - 1.5 liters, sugar - 1 cup, salt - 2 tablespoons, vinegar - 300 ml, vegetable oil - 0.5 cups, a little garlic and allspice. First, you need to boil the syrup from sugar, oil, salt and water.

Then dip prepared pure and dry peppers in syrup, in batches for 3 minutes from the moment the syrup boils. Put three peas of allspice and half a clove of garlic in pasteurized jars.

Now the jars of peppers can be rolled up.

Another recipe for pickling hot peppers. To prepare it, you will need to sterilize the cans. You can sterilize the jars in a pot of water, in a water bath, and in an oven (oven).

Liter cans - 20-25 minutes, half-liter 15-20 minutes. Put 20 pieces of prepared hot green peppers in a sterilized jar, add allspice peas to it - 6 peas and 4 bay leaves.

In a saucepan, boil 300 ml of water, 150 ml of apple cider vinegar and one teaspoon of salt. After the marinade has boiled, remove the pan from the heat and pour over the cooked jars of pepper.

The prepared appetizer can be served with vegetable soup and salad. Fans of spicy foods will like this recipe very much, as the pepper turns out to be vigorous, with special pungency.

Another way to marinate hot peppers, the recipe is simple and uncomplicated. It will also appeal to those who are very partial to spicy foods.

It is better to choose a dense and fleshy pepper. It is necessary to put washed and dried peppers in sterilized jars, be sure to cut off the tails. Tamp the pepper very tightly so that more is included.

In the meantime, water is boiled in such an amount that it can be poured into all jars filled with pepper to the neck. After the jars are filled with boiling water, they must be closed with lids and allowed to stand for 5-7 minutes. Further, it is better to drain half of the water from the jar and add vinegar 9% instead of water.

Close the lids tightly and turn the jars of pepper upside down. After cooling, ready-made canned peppers can be stored in the refrigerator or in the room.

The next cooking option for hot peppers has a lot of interesting ingredients. For him you need red hot peppers - 7 pcs. cilantro and dill 3 sprigs each, mint greens - 6 leaves, a head of garlic, wine vinegar and spices. Spices are as follows: bay leaf-3 pcs, allspice peas - 3 pcs, and black - 6 pcs, coriander peas -2 tsp, salt -1 tsp. and sugar-2 tsp. For such pickling, you need to take fresh and ripe peppers.

Put the pods in a saucepan, cover with cold water, bring to a boil and cook for 4 minutes. Pour half a liter of water into a saucepan and put all the spices, salt and sugar there. After the marinade has boiled, pour in 100 g of wine vinegar.

After 3 minutes, remove from heat and let it brew for 15 minutes. Put all the herbs and garlic cloves in a prepared liter jar, then pepper and pour the marinade.

And finally, the easiest recipe. This option can be an excellent preparation for homemade adjika, and is also perfect for fried meat and fish dishes, for broths and soups.

Sort the peppers, check for rot, wash thoroughly, remove the stalks first, they will be superfluous in this dish. Then one kilogram of hot pepper of any color and without stalks must be passed through a meat grinder along with the seeds.

Stir with 1 tbsp. a spoonful of salt and 0.5 cups of apple cider or wine vinegar. Put the prepared mixture in sterilized jars, roll up and store in a cool, dry and dark place.

This is perhaps the simplest recipe of all, and very versatile.

By pickling and canning, it is enough to simply protect the fruits from spoilage and wilting. You can cook a lot of interesting, tasty and healthy supplies for the winter with your own hands.

It will also be interesting to experiment with new recipes for blanks. Today the food industry offers us a fairly large assortment of canned fruits, berries and vegetables.

But it is much more interesting and exciting to do home canning yourself. It is also necessary to know that spicy pepper contains a lot of vitamins and minerals. Dishes from it improve digestion, increase appetite and improve bowel function.

Also, the fruits of the pepper have a bactericidal effect. For some diseases, pepper ointments are used externally.

Pickled hot peppers

Pickled hot peppers(or, as it is also called, bitter, hot pepper) according to the recipe of my friends is prepared without sterilization. As well as pickled tomatoes or pickles. such canned peppers are a wonderful appetizer and a good addition to meat dishes and vegetable salads.

Especially for spicy lovers!

for 1 liter. water

75 gr. Sahara

250 ml. vinegar 9%

37 gr. salt

We put in each jar:

• hot peppers (long, round, or both)
• 1 box l. sunflower oil
• 3 black peppercorns
• 1/3 box l. mustard seeds optional
• 1 allspice pea
• a piece of bay leaf (1 / 3-1 / 2)

For canning pickled hot peppers, we will also need small jars up to 1 liter. they are more convenient to use, lacquered lids and a key for conservation or screw lids.

Bon Appetit!

Pickled hot peppers

Hot peppers are not only a great seasoning, but also a snack that can really spice up your daily or holiday table. It is not so difficult to prepare it, but when offered with unleavened or fatty dishes, it significantly improves their taste, which is why pickled hot peppers we are very fond of gourmets and popular not only in our country, but also in many others.

There are a huge number of recipes for its preparation, but I offer you one of the simplest and most affordable.

Ingredients for making pickled hot peppers:

1. Hot pepper (it doesn't matter red or green) 1 kilogram
2. Purified water 1.5 liters
3. Salt 1.5 tablespoon
4. Sugar 1.5 tablespoon
5. Vinegar 9% 3 tablespoons

Products not suitable? Choose a similar recipe from others!

Inventory:

A saucepan, a ladle, a sterilized jar with a lid, a tin key, a tea towel, a kitchen knife, a chopping board, plastic gloves, a colander, kitchen oven mitts.

Cooking pickled hot peppers:

Step 1: Prepare hot peppers.

Important: all work with pepper must be carried out in plastic gloves and be careful, because if juice gets on the mucous membrane, it can cause severe irritation and even burns.
Put the pepper in a colander and rinse with warm running water. Hang it in place and wait for all excess water to drain.

Now make small through cuts just below the stem without cutting it off. This is to ensure that no air remains inside the peppers.

Very long tails can be cut off so they don't get in the way when placing the peppers in the jar.

Step 2: Prepare the pickled hot peppers.

Put the prepared bitter peppers in a jar, tightly to each other. Boil the specified amount of clean water in a saucepan, and then carefully pour the contents of the jar into it. Soak the peppers in hot water for 10 minutes.

This should be enough for the jar to cool down and it can be taken without getting burned.
Pour the water back into the pot, add salt and sugar in the specified proportions to it. Bring the liquid to a boil, then add the vinegar and return to the jar.
Cover the peppers with a lid and wrap to finish preserving. It remains only to wrap the workpiece with a towel, turn it over and wait until it cools down.

This usually takes a day, after which the workpiece must be turned back and stored until the time comes to serve the peppers.

Step 3: Serve the pickled hot peppers.

Pickled hot peppers are served as an appetizer to unleavened, salty or fatty dishes, as well as to various meat dishes and strong drinks. It is best to simply put the prepared pods in a separate dish, garnish with fresh garlic cloves or pickled tomatoes.

Thrill-seekers will surely appreciate the spicy taste of the peppers cooked according to this recipe.
Bon Appetit!

If desired, you can add bunches of fresh herbs, cloves, bay leaves and unpeeled garlic cloves to each jar.

The recipe indicated here can be called basic, because on its basis we can create your own, which caters specifically to your desires and the desires of your family.

You can also add bell peppers, cut into thick strips, to each jar. As a result of conservation, it will also be impregnated and become spicy.

In order for canned peppers to be stored as long as possible, carefully process, sterilize the jars before making a blank.

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