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Features of working with hot pepper

First, I blanch the hot pepper in boiling water for 2-3 minutes, then drain the broth (do not pour it out!), Pepper with spices in jars, and make marinade from the broth and pour into jars. No need to sterilize! The pepper is moderately hot, and the marinade is delicious! !​

Marinade for 1 liter jar of pepper:

Pepper "Gorgon"

Turn the closed jars upside down, wrap and let the pepper in the marinade cool until morning. Cooled down cans hot pepper can be stored at room temperature if your home is moderately warm, not hot - in a dry, ventilated place.​

Pepper in Georgian

Salt - 4 teaspoons (a little less than 1 tablespoon); Sugar - 2 tablespoons.

"Tsitsak"

Table vinegar.

2 teaspoons of liquid natural (linden or flower) honey;

1. Both fresh and dried vegetables are suitable for preparing homemade preparations from pickled peppers and honey for the winter. In order for the dishes to acquire a truly unique taste and aroma, only natural honey should be used for their preparation.​
2. Water
3. Hot pepper (red, yellow, green, black) - 1 kilogram

You can prepare a new brine according to the indicated proportions, pour jars with boiling water, sterilize at the same time and close.

tomato sauce

Winter preparations are sacred for every housewife. Most often, cucumbers with tomatoes are rolled up, all varieties of lecho and eggplant spins are quite popular. But hot pepper pickled for the winter is harvested much less often. And even the fans hot snacks. Meanwhile, this vegetable is extremely useful: those who consume it regularly are 100% protected from heart problems. Yes, and bitterness in winter can cheer up and give vigor.

Oil marinade

Photo here http://otvet.mail.ru/question/44674876/​

honey marinade

In 1 cup of 9% vinegar, mix 1 tablespoon of salt and 4 tablespoons of sugar or honey

Hot pepper appetizer

In winter, move open jars for storage in the refrigerator until all the peppers are eaten.

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How to Pickle Hot Peppers

In each liter jar - 1 teaspoon of vinegar 9%.

You will need

1. Washed, dried and peeled from stalks and seeds, bitter multi-colored peppers are placed in glass jars, without trying to make it too tight.
2. 4 teaspoons of fine table salt.
3. Depending on what the recipe is, both fresh, liquid linden or flower honey, and crystallized honey, will do. If the season of liquid honey has already passed, but you want to treat yourself to an unusual snack, melt a little candied honey in a water bath - it will again acquire its viscous and plastic consistency.
4. Hot peppers of any color are suitable for pickling. It is best to take different color scheme to alternate the peppers in the jar. Wash the pepper thoroughly and carefully and prick each peppercorn with a fork. It is also necessary to remove long stalks. Pepper tails can be cut or not - depends on your desire.​
5. Garlic - 2 heads
6. If there is a cellar, this is generally ideal: Armenian hot pepper pickled for the winter is poured with cold marinade, closed with tight plastic lids and hidden in the basement.
7. ​If you are interested in the idea, learn the basic techniques for pickling hot peppers. It is not for nothing that it is called burning: when processing the pods with unprotected hands, you will fully feel the "fiery" nature of the vegetable. Despite the fact that in most recipes it is not required to gut the pepper, it is better to handle it with thin rubber gloves.
8. pickled hot peppers
9. Wash the pepper, dry it and put it tightly in a jar, pour the marinade, close the nylon lid, it is very tasty if you dip the pepper in sour cream while eating.

Instruction

• Delicious peppers in a jar
• Rinse the pods, cut off the dry ends. But you do not need to open the pod, only if you doubt that it is good inside (​
• Marinade for such a snack does not need to be boiled, its recipe is as simple as possible: add 2 full tablespoons to a glass (200 ml) of vinegar thick honey, mix thoroughly and pour the blanks so that the marinade completely covers the pepper.
• We put peppers in a pre-prepared, sterilized glass container. Do not pack them too tightly: leave room for the marinade. Add sugar, honey, salt and vinegar to the water, bring the marinade over moderate heat to a boil.
• Just do not heat it directly on the fire: at temperatures above 46 degrees, honey irretrievably loses most its useful properties.
• In the future, you need to cook greens. Peel and crush the garlic, you can do this with a garlic crusher. Wash dill, cook right amount pepper, cloves and other spices that you are going to use.​
• Allspice - to taste

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Hot pepper with honey for the winter: cooking recipes

Choosing products for blanks

It is stored for a long time and is eaten faster than it gets a chance to deteriorate.

If you want to get not only a tasty, but also a beautiful snack, put multi-colored pods in a jar.

For pickling, choose young green peppers, less spicy. Pour salt into the bottom of the jars. Sort the peppers, wash, put them whole and put the jars in the bottom of the refrigerator for a week. The color of the pepper will begin to change. As soon as some of the peppers turn yellow, vinegar essence and oil are added. Pepper at the same time acquires a sharp taste and does not deteriorate even in heat. Ready in two weeks.​

Armenian hot pepper

Spicy bitter chili peppers with vinegar and honey

Small (thin and long) pods of green or red hot pepper fit perfectly. The main thing is that the pods are dense, without damage, not sluggish.

• I cut some ends in this one for this reason
• Such preservation does not require sterilization: the acid contained in vinegar and the natural bitterness of pepper are natural antiseptics that prevent the growth of bacteria. You can store blanks all winter not only in the refrigerator, but also in the cellar and even in a cool pantry.
• Pour the chili peppers in jars with boiling marinade and immediately roll up. Spicy appetizer is ready! Salting can be stored in the refrigerator or cellar all winter.
• Before starting preservation, bitter peppers must be thoroughly washed and dried with a towel, and also cleaned of seeds.
• ​Prepare the pepper marinade: for 1 liter of water, add 3 tablespoons of vinegar (9%), 4 teaspoons of salt and 1 teaspoon of sugar, various spices: dill, pepper and cloves (to taste). The resulting marinade should be boiled and then left to cool. Now the marinade is ready to use.

Cloves - to taste

It is often used when rolling tomatoes and lecho, there are recipes for such a twist of cucumbers. But few people know how to pickle hot peppers in tomato juice. For this recipe, it is better to take small pods like "Spark". They need to be washed well, cut off the tails and fry a little in sunflower oil. Juice is squeezed out of the tomato, boiled down by half and flavored with salt and sugar - both components are taken to taste, they do not affect the quality and durability of canned food, since the acid contained in tomatoes acts as a preservative. Peppers are laid out in jars with spilling each layer of "sauce". The containers are sealed and sterilized for a third of an hour.​

Multi-colored hot peppers in a cold honey-vinegar marinade

The name is quite justified: in winter, after opening the jar, a very hot snack awaits you. By the way, this is how pickled hot peppers are prepared in Korean. A kilogram of pods is washed, the tails are cut off from each, and the blunt side is not deeply incised. Peppers are stacked in clean jars, preferably with alternating colors. The containers are filled with boiling water for ten minutes, which is then drained and replaced with marinade. For him, salt and sugar (one and a half tablespoons) are poured into one and a half liters of water, the liquid is boiled, and after removing it from the heat, strong, 9 percent vinegar is poured into it in the amount of three tablespoons. Hot pepper pickled for the winter is poured with the resulting composition, the jars are rolled up and turned over to cool. You can simply store it in the pantry - this twist does not explode.​

pepper 1000 g, coarse salt 100 g, oils 100 g, vinegar essence 1 s. l.

• Cut 3 kg of hot pepper along the tips in the form of a 1 cm cross. Mix with 250 g of ground garlic, 2 bunches of chopped parsley, 100 g of salt. Leave everything for a day for pickling (under the lid, without oppression).
• You can also preserve large hot peppers cut into strips, but whole pods are both tastier and more beautiful on the table.
• ). Let the little tail of the pepper stick out - you will hold on to it later when you open the jar and begin to enjoy a spicy snack.

Recipe for bitter pepper in honey-oil marinade for the winter:

One more simple recipe canning pepper with honey, its advantage is simplicity and speed of preparation.

A tart appetizer that combines bitterness and sweetness will help diversify meat dishes, giving them an exotic touch. The recipe is very simple! To prepare it, you will need:

Hot peppers in honey-oil marinade

Put peeled garlic, pepper, herbs (to taste) in a jar and pour all this with marinade. Place peppers in jars, alternating between red and green, green and yellow, etc. Close the jar of peppers with a plastic lid and place on a plate or tray for a few days. Please note that during this time, part of the marinade from the jar may flow out. Store a jar of pickled peppers at room temperature.​

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Dill - to taste

The recipe will appeal to those who do not welcome vinegar in dishes too much. In addition, such pickled hot peppers are prepared without sterilization. The pods are well washed and dried, but they are not prepared in any other way: no splitting, no drying, no cutting off the "ass". Peppers are tightly laid out in jars (sterilized and dry, of course), sprinkled with garlic slices and dry spicy herbs at the discretion of the cook. Heats up to a boil olive oil and cold pressed. Thrifty housewives can replace such an expensive product with sunflower, but not refined and deodorized. Vessels are poured with hot oil to the very top, so that there are practically no voids between the lid and it. We cork and put in a dark place. And in winter, the oil with which the pickled bitter chilli pepper was poured will become an excellent salad dressing.

Mountain peoples highly respect spicy dishes and seasonings. Pickled hot peppers are not bypassed by their attention. The recipe offered by the Georgians boasts a beautiful and burning result of its implementation. It is not necessary to cut the stalks in it. First, long peppers are pierced with a fork and spent a day on the table. After a quarter of an hour, they are poured with boiling water and filtered. Pieces of six heads of garlic, peeled and finely chopped (or turned in a meat grinder) with celery, dill, parsley and cilantro. Take a lot of herbs, the preparation should turn out not only spicy, but also spicy. A glass of salt is added to the mass, two - wine vinegar(you can also have apple, it won’t work out very well with the dining room), four - vegetable oil and half a glass of sugar. This volume is enough for five kilos of raw materials. Peppers are poured with boiled marinade, mixed and set aside for two hours. After they are laid out in jars and sterilized. For half a liter, 10 minutes is enough, liter ones are aged for about twenty.

What you need for canning hot peppers

Hot pepper marinated in caviar

For the marinade for every liter of water:

Then fry in batches in the mixture vegetable oil and apple cider vinegar (350 g of oil and 1 bottle of apple cider vinegar - distribute this volume over the whole pepper)

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

How to pickle peppers for the winter

Preparing Peppers for Canning

• Put in prepared jars (washed, scalded with water) - spices and peppers. Peppers should reach the shoulders 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. Pickled peppers! For pickled colorful hot peppers you will need:

Fill jars with peppers and spices

• 2 kg of sharp bitter small chili peppers;

Fill jars with peppers three times and close

• In order for the pepper to acquire a beautiful and even color, it is recommended to cover it on top with leaves taken from the cob of corn. Do it at your discretion.​
• Vinegar (9%) - 3 tablespoons
• The use of the proposed filling allows the absence of hermetic closures: the winter stock is perfectly stored even under tight plastic lids or in the old fashioned way - with necks tied with gauze. True, in this case, you will have to keep it in the cold. But it turns out spicy and unusual pickled hot peppers. The recipe assigns the following ratio for the marinade: a glass of 9% vinegar for two tablespoons of honey. You can even take candied, only it will take longer to dissolve. The amount of honey can be adjusted depending on the desired degree of sweetness. Multi-colored pods of the pointed variety are washed and whole, right with the tails, tightly packed in glass containers. Both jars and peppers must be not only clean, but also dried - not a drop of water. You need to pour the marinade after the honey is completely dissolved.

Cool jars and send to storage

• This is the name of pickled bitter pepper in Armenian. And only a certain variety is suitable for him: long, thin, salad shade. You can, of course, take another hot pepper, but it will turn out not quite “Tsitsak”. First, unwashed pepper for a couple of days (this is important!) Is left in bulk on the table so that it wilts a little. Then it is well washed and pierced with a fork 2-3 times through. Put dill with umbrellas in some suitable container at the bottom and pour peeled garlic. The step is not mandatory, but gives the final product a special piquant note. For brine, coarse non-iodized salt is dissolved in cold water at the rate of a glass per five liters of water. Peppers are poured into them and pressed down with a not very heavy load so that they do not float up. Peppers should not be salted in the cold. It is impossible to specify the exact time that this business will take, it depends on so many parameters. A sign of readiness will be yellowing of the pods. Scroll pepper without stalks and seeds in a meat grinder. Mixed with salt. vinegar, sugar and vegetable oil. Put in a bank. Stored in the cold.

Put in liter jars and sterilize from the moment of boiling for 20 minutes.

Features of harvesting hot peppers for the winter

Which peppers are suitable for canning

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

Boil water and make a marinade of salt and sugar. Pour hot peppers with boiling marinade and cover with a clean lid. Let them stand until the jar can be taken with bare hands and don't get burned. Pour the brine back into the pan, bring to a boil.

What to do if there is not enough hot pepper

I really love spicy hot pepper appetizers, it is so delicious to serve with a hearty meal. but fresh or greasy food- soup, vegetables, meat and even a bite with pies with salty filling. Pickled hot peppers are a great appetizer if you are celebrating a holiday or want to warm up from the inside!​

3 kg of multi-colored bitter peppers;

What kind of lids to close hot peppers

Half a liter of boiled water;

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What is the best way to pickle hot peppers? If possible from personal experience, not from books ...

Darina is a miracle gift

After that, remove the jar of pepper in a dark, cool place where the product will reach the condition. Watch your jar for a few days.​
Salt - 4 teaspoons
Until now, we have considered recipes from, so to speak, a pure and lonely vegetable, and in a whole form. However, pickled bitter pepper for the winter can also be prepared in the form of a spread, which will become just a wonderful snack when placed on a crust of bread. Half a kilo of the pods is freed from the tails, but not peeled and passed through a meat grinder along with four large fleshy tomatoes and a head of peeled garlic. Half a glass of sunflower oil is poured into a deep frying pan or cauldron and the vegetable mixture is laid out. It is calcined and stewed for about half an hour, until the liquid evaporates almost completely and the snack acquires a thick consistency. The mass is decomposed into banks. If it is supposed long storage, they are sterilized for 10-15 minutes. Otherwise, the dishes can simply be closed with a screw or plastic lid and removed to the bottom of the refrigerator.​
When the pickled hot pepper in Armenian style reaches the condition, it is strained from the brine, tightly packed into clean jars. The brine accumulated at the bottom during the laying process must be drained. Then you can go in different ways.​

Fans of dishes with peppercorns will never refuse to “tickle” their receptors with hot hot peppers marinated for the winter. Put as a "spicy" addition to the side dish, prepare sauces. Preparing bitter chili pods in a jar is like adding zest to a woman, and pepper to a man. Did you know that hot pepper promotes the production of the happy hormone endorphin. Marinate the chili and good mood you are guaranteed.

Most of the recipes are taken from Caucasian cuisine. They know a lot about spicy snacks, because no meal is complete without them.

How to pickle chili deliciously - the secrets of harvesting hot peppers

• Green, red, it doesn't matter. It also makes no difference whether the pods are whole or cut.
• For canning, select thin, long specimens, they marinate faster. And a lot more can fit in a jar.
• Be sure to trim dry ends. And do not remove the tail, it is convenient to hold the pepper for it. Do the pruning carefully, without violating the integrity of the pod.
• To slightly remove the hotness of chili, I suggest soaking it for a day in cool water. Or pour boiling water for 10 minutes, then drain and start the marinating process.

A simple recipe for pickled hot peppers in a jar

The easiest quick chili pickling recipe that does not require special skills.

You will need:

• Capsicum - 400 gr.
• Water - 150 ml.
• Sugar - 3 large spoons.
• Garlic - 5 cloves.
• Wine vinegar - 100-150 ml.
• Salt is a spoon.

Step by step recipe with photo

Slice the pepper pods into rings. Seeds do not need to be removed if used for making sauces and other dishes.

Put in a bowl for now.

Prepare the garlic cloves. Crush each by pressing with the flat part of the knife. It will release juice and flavor better.

Pour water into the cookware. Boil, lay the garlic cloves, all the sugar and salt.

Wait for the spices to dissolve, pour 100 ml. vinegar. Without delay, lay the chopped chili. Try the marinade, it should be a little richer than you need for the meal.

At the first "gurgling", without waiting until it boils, turn off the burner.

Steam jars and lids. Transfer the pepper, pour the marinade, twist.

• For momentary use, spin is not needed. Close the pot with a lid, wait 15-20 minutes.
• Then transfer to a jar, send to the refrigerator shelf. Take a sample after a day.

Hot peppers marinated with vinegar and oil

Recipe from the "You'll lick your fingers" series. For beauty, the workpiece can be made from red and green varieties of capsicum. Very tasty as a side dish.

You will need:

• Pepper pods 1.5 kg.
• Sugar - 2 tbsp. spoons.
• Vegetable oil - 2 cups.
• Parsley - a bunch.
• Salt - an incomplete large spoon (0.75).
• Essence - ½ teaspoon.
• Suneli hops - 3 teaspoons.

How to marinate:

• Rinse the pods, remove the stem.
• Pour oil into the pan, put pepper.
• Sprinkle it with salt and sugar. Mix well.
• Simmer over moderate heat, remembering to stir vigorously.
• Notice that the pods are softened - put chopped parsley, hops, pour in vinegar.
• Stir the contents, continue to simmer for the next 15 minutes.
• Fill the cans, spin. It is better to store preservation in the cold.

Pickled hot peppers - a recipe with honey in a cold way

A popular recipe with excellent taste. Nothing complicated in cooking, except try to find apple cider vinegar. Or wine, it also makes the marinade tender, without a pronounced vinegar smell.

It will be required for a liter jar full of pods:

• Apple cider vinegar - a glass (replacement with 6% vinegar is possible).
• Honey - 2 large spoons.
• Salt is a spoon.

Cooking:

1. Cut the peppers, place tightly in a liter container.
2. Separately, mix the ingredients for the marinade.
3. Pour into a jar, close with a regular nylon lid, move to the refrigerator shelf.

Whole hot pepper without sterilization

The simplest classic pickling recipe for the winter with a traditional minimum of spices. It is made by double pouring, so no other heat treatment is required.

You will need:

• Water - 5 glasses.
• Salt - 2 tbsp. spoons.
• Pepper - how much will go into the jar.
• Sugar - 3 tablespoons.
• Acetic acid 9% - ½ cup.
• Lavrushka, dill, allspice. You can add mustard grains, parsley.

How to marinate:

1. Prepare the pepper for harvesting - wash, remove dry tips.
2. Put the spices on the bottom of the jars. Next, fill to the top with pods.
3. Fill with boiling water. Leave for 15-20 minutes to warm up the pods.
4. Drain into a saucepan, add loose spices. Boil. Stir to dissolve salt and sugar.
5. Fill the jars with brine, hold again, warming up the workpiece.
6. Make the marinade boil again by adding the vinegar. Return to the bank, roll up.
7. You can roll it under any cover - iron, screw, nylon, jars do not explode.

How to pickle hot peppers in Georgian

It is worth learning from representatives of Caucasian cuisine, because they understand spicy snacks like no other. A quick recipe, so make it for the winter, but be sure to leave a small portion, otherwise you will walk in anticipation only in the area of ​​\u200b\u200bthe refrigerator.

You will need:

• Chili pepper - 2.5 kg.
• Garlic - 150 gr.
• Salt - 3-4 tbsp. spoons.
• Leaf celery, parsley - a bunch.
• Vegetable oil - 250 ml.
• Lavrushka - 4 leaves.
• Table vinegar - 500 ml.
• Sugar - 3 tablespoons.

How to prepare:

1. Cut the pods at the base to quickly soak in the marinade.
2. Blanch the pods in boiling water for 6-8 minutes. At the same time, stir vigorously, not allowing to float. For the convenience of the process, put the chili in the pan in a small amount. Place in a marinating bowl.
3. Boil the marinade: add sugar, vinegar, oil, Bay leaf, add salt. Boil, wait for the spices to dissolve. Cool down.
4. Add chopped celery, garlic, parsley to the marinade. Put it back on the stove and let it boil.
5. Pour the pods with boiling marinade. Place oppression on top. After cooling, move to the refrigerator shelf.
6. After a day, put it in jars, send it to be stored in the pantry, cellar.

Armenian hot pepper recipe

Pepper for Armenian preparation is taken still green, milky ripeness. They are not too hot, but marinated amazingly delicious. By the way, the Armenians call it tsitsak, so if you hear it, you know what it is about.

Take:

• Bitter green peppers - 3 kg.
• Garlic - 250 gr.
• Oil - 350 ml.
• Parsley - 2 bunches.
• Apple cider vinegar - 500 ml.
• Salt - 100 gr.

We marinate:

1. Cut the pods with a cross at the stem. Place in a wide bowl.
2. Chop up the parsley. Press the garlic cloves into a paste. Put in a bowl, salt, stir.
3. Put the pods in a bowl, mix well. Set aside for a day.
4. After the specified time, fry the peppers. To do this, mix the oil with vinegar, pour into the pan. Fry the blanks in small portions.
5. Spread out fried pods to banks. Sterilize in bath 20, timed after boiling.
6. You can try pickled peppers after a day, I recommend leaving at least a jar without seaming and sterilization, placing it in the refrigerator.

Korean Pickled Hot Pepper Quick Recipe

Korean food lovers, rejoice. You have not been forgotten. It will not work to prepare a recipe for the winter, unfortunately, it does not last long. But it's silly to refuse an amazingly delicious snack, right?

• Hot pepper - kilogram.
• Water - 2 glasses.
• Garlic - half a head.
• Ground pepper - a small spoon.
• Acetic acid 6% - 70 ml.
• Ground coriander - teaspoon.
• Ground red chili - the same amount.
• Sugar, salt - ½ tbsp. spoons.

How to pickle:

1. Fill the jar tightly with pods.
2. Boil the marinade by boiling water in a saucepan, adding the ingredients suggested in the list.
3. Pour, set aside for 2-3 days. Then try and lick your fingers.

Video recipe for harvesting pickled peppers You will lick your fingers

Videos from step by step recipe preparations for the winter of hot pepper. Make at least a couple of jars and enjoy. Good luck with your preparations!

Peppers, canned and pickled for the winter, are not only an excellent snack, but also a full-fledged dish to the table. Cooking peppers is easy, and the benefits and pleasure of such a delicacy will not leave anyone indifferent. This article offers caring housewives a few interesting recipes pickling peppers in tomato soy sauce, without sterilizing jars and much more!

Stuffed pepper - tasty dish, which can please the family on any day of the week and even guests for the holidays. Unfortunately, it is not always possible to buy fresh peppers. That is why smart housewives came up with recipes for canning a ripe seasonal vegetable.

It is best to preserve peppers in three-liter jars. Pickled peppers have a pleasant mild taste and perfectly withstand stuffing at any time of the year.

Required:

• Pepper (any one you like: Bulgarian or the simplest sweet from the garden beds) - about one and a half kilograms
• Bay leaf - for a fragrant marinade (about three leaves, be guided by your preferences)
• Pepper (spice) - black peas are best for canning, they add pungency and flavor to the marinade
• For other spices, you can also use allspice (a few peas depending on your preference), a sprig of celery or dill (for flavor) and salt

Marinade:

• Water - the basis of the marinade (about one and a half liters)
• Vinegar (any) - exactly two large spoons
• Salt - a large spoon, but without a slide
• Sugar - one dessert spoon without a slide is enough

how to preserve peppers for stuffing for the winter?

Cooking:

• Before you start canning, you need to prepare the pepper, for this it is cleaned of seeds and stalk so that a beautiful “glass” of pepper remains
• After cleaning, each pepper should be thoroughly washed so that no seeds remain - they can give bitterness.
• Boil water in a saucepan. In this water, it is necessary to blanch the pepper for one minute, no more. After a minute of cooking, each pepper is caught with a fork
• peppers are transferred to a prepared jar that has succumbed to sterilization
• It is necessary to prepare a special marinade. All the necessary spices are thrown into boiling water and boiled for five minutes. Peppers are poured with hot marinade and jars are rolled up in the usual way for storage

Peppers marinated with honey for the winter in jars

Some standard recipes are a little boring and then you want to find a special marinade that will give a variety of preservation. A honey marinade can serve as such a recipe, which can make peppers sweet and sour, crispy and very fragrant. Such preservation has a very elegant look, because sweet and bell peppers have different colors that can be combined or separated.

For such preservation, you can also use paprika - a red and very fleshy pepper in its structure. Honey for preservation should be chosen fragrant and natural, not the one made from sugar syrup.

pickling peppers with honey for the winter

This pickling recipe is good because it does not need any sterilization of the jars. Marinating occurs by double pouring.

Cooking:

• For the preparation of such peppers, two half-liter jars are ideal.
• Half a kilo of peppers: Bulgarian, sweet, ratunda, paprika - are cleared of seeds and stalks. They should be thoroughly washed from the remnants of seeds.
• Such peppers are pickled in the form of "tongues", so each fruit should be cut into several parts
• Chopped pepper should be placed tightly in each jar and pour boiling water over tightly pressing one layer to another, leaving a little space for the marinade
• After that, the peppers are poured with boiling water, the jars are covered with lids and stand in this state for about fifteen minutes.
• At this time, it is worth preparing a special marinade.
• In a saucepan (it is recommended to take a saucepan because of its comfortable handle), melt two large spoons of natural honey
• Spices are added to honey: coriander to taste, black pepper, salt (a teaspoon), a spoonful of any vegetable oil, three large spoons of any food vinegar and half a liter of boiling water
• From the jars in which the pepper was blanched, water is drained and the peppers are poured with ready-made hot marinade
• jars should be closed in any usual way and removed for storage

Try to combine several types of peppers in one recipe to get the most delicious dish.

Georgian pickled hot peppers

Pickled vegetables are very much in demand and popular in Georgia. That is why most of the recipes originated from this colorful country. Pickled hot peppers can become great recipe for the usual table, it goes well with many simple dishes and serves as one of the best snacks for strong alcoholic drinks.

Cooking:

• For this recipe, you need about two and a half kilos of fresh pepper crop.
• It does not need to be cleaned, it is enough to make a longitudinal incision of four to five centimeters from one side
• This cut is necessary so that the marinade penetrates deep into the pepper and leaves a pleasant taste in its insides.
• In a saucepan, you need to prepare a special marinade: To do this, pour a glass of vegetable oil into the dishes (you can use absolutely any oil, well, sunflower oil is best) and add half a liter of wine vinegar to the oil
• The marinade also requires other additives: three full spoons of sugar (large, but without a slide), salt (it must be added to taste), bay leaf (about five medium-sized leaves)
• Such a marinade must be able to bring to a boil over low heat.
• Hot peppers should be boiled in a bubbling marinade. Of course, the entire amount of pepper cannot be placed immediately in one saucepan, so it should be divided in half and boiled alternately for nine to ten minutes. Each pepper must be pressed to the bottom as it floats and removed with a slotted spoon after cooking, putting it in a separate bowl
• Marinade after cooking should be cooled and only pour chopped 100 grams of celery (green part) and no more than 50 grams of parsley into the cooled liquid
• Mix the marinade with chopped herbs, add about 150 grams of chopped garlic to the marinade (less can be, but then the pepper will not be so fragrant)
• The marinade is thoroughly mixed and infused for five minutes.
• Peppers are placed in a jar or kitchen bowl, they should be completely covered with the prepared marinade
• Try to mix the pepper thoroughly so that the marinade covers each fruit and manages to soak it.
• Dishes with pepper and marinade should be removed in the refrigerator for infusion and soaking
• Such a marinade should stand for one or two days until fully cooked before eating.

If you wish, you can also roll the finished dish into jars for the winter in the usual way, carefully tamping each layer of peppers.

bitter pickled pepper in Georgian

Pickled peppers for the winter with vegetable oil

Such a pepper will be a great appetizer and salad for the winter. This recipe suggests marinating noble bell peppers with fleshy sweet pulp in oil and garlic. As a result, you get a spicy dish with a sweet and sour taste and a pleasant aroma. Such a pepper wonderfully complements simple meals from potatoes, pasta and cereals. He is the best snack on the holiday table.

You can pickle such peppers both whole and chopped. Chopped pepper will serve as a salad, and whole - the basis for another dish, for example, stuffed peppers.

peppers marinated in vegetable oil

Cooking:

• Prepare exactly one kilogram of pepper for pickling. Try to choose multi-colored fruits in advance so that your preservation looks elegant and colorful.
• Cut the pepper into petals or tongues and set them aside in a separate bowl.
• At this time, it is necessary to prepare a special marinade: in a liter clean water brought to a boil, the following ingredients should be dissolved: a large spoonful of salt (it is best to use table salt, not extra) and three tablespoons of sugar. When everything is dissolved, pour five tablespoons of vegetable oil into the water ( sunflower oil- best), a few grains of peppercorns, a few not large bay leaves and wait for the next boil
• When the marinade boils, pour four full tablespoons of table vinegar into it and squeeze out the head (or less - to taste) of garlic
• Mix the marinade thoroughly again and pour over the peppers placed in the jar.
• Let the hot marinade scald but do not boil the peppers for fifteen minutes
• after that, the marinade is drained, boiled again, in Once again pepper is poured with hot marinade and rolled up in the usual way

optionally, 50 grams of finely chopped parsley can be added to the recipe

Pickled hot peppers in Armenian for the winter

Such pickled peppers are a must-have dish on the Armenian table. It is distinguished by its special ease of preparation and unsurpassed taste. As a rule, men really like Armenian pepper, it is often referred to as “Tsitsak”. "Tsitsak" serves as an excellent snack and addition to dishes from potatoes, meat, fish, cereals.

Cooking:

• You will need about six kilos of pepper for pickling. Try to keep the correct proportions of varieties. Use for cooking at least 70% of any hot pepper and only 30% of sweet (can be replaced with Bulgarian)
• The pepper is prepared for pickling: it is washed but not chopped, as the recipe assumes its whole state. Try to choose not large fruits in advance
• To make the dish spicy and fragrant, you should prepare a whole handful of fresh garlic.
• Another ingredient is a bunch of fresh fragrant dill, which will give the dish a pleasant taste and smell.
• The brine is very simple: ten liters of boiling water with two glasses of salt
• The first stage of cooking involves laying out the peppers at room temperature on the table. In this state, the pepper should lie down for several days to wilt a little and become softer.
• After this process, each pepper is washed again and pierced in several places with a fork (so the marinade can get inside the pepper)
• Peppers are folded into a large basin, where they should be mixed with finely chopped dill and squeezed garlic
• Boil water and dissolve brine salt in it
• Cover the peppers with the finished brine and be sure to cover the vegetable with a bay
• This pepper should be left at room temperature for several days. They are ready when they turn from green to yellow.

Depending on the temperature conditions in the kitchen and even the weather, the salting process can last from two to five days. The higher the temperature in the kitchen, the faster the salting will be.

Ready Tsitsak pepper can be served immediately after being ready, or you can put it in dense layers in a sterile jar and roll it up for the winter in any usual way.

pepper "Tsitsak", hot pickled peppers in Armenian style

Pickled bell pepper for the winter without sterilization

Pickled pepper is always to the taste of all households. It turns out that there are some recipes that offer to close it without sterilizing the jars, which saves a lot of time and effort.

Cooking:

• Such a pepper pickling recipe can easily be called “basic” or “classic”
• You are free to use absolutely any pepper for pickling, but Bulgarian is best, as only it has the best palatability with a sweet note and a nice meaty texture
• The nice thing is that in addition to pepper, you can use any other ingredients: horseradish, herbs, casting any berries, dill umbrellas and spices to taste
• Approximately four kilograms of fresh peppers should be washed and cleaned from the seed inside, and the stalk should also be removed.
• Each pepper must be cut into four tongues - the most convenient form for pickling
• Three liters of clean water should be boiled and salt and sugar dissolved in it (salt requires no more than a third of a glass (or less, adjust the amount to your taste), and exactly two glasses of sugar)
• After the brine boils, add exactly a glass of apple cider vinegar or the most ordinary table vinegar to it.
• Jars for marinating should first be washed thoroughly with water and baking soda and wipe dry
• Peppers should be placed nicely and tightly in jars
• Each jar is covered with ready-made hot marinade
• Optionally, you can put your preferred ingredients in each jar: garlic, celery, greens
• The jar is rolled up in any usual way and put away for storage.

fast cooking pickled peppers for the winter without jar sterilization

Pickled hot chili peppers for the winter without sterilization

Every hostess should without fail pickle a couple of jars of bitter pepper for the winter to please your family delicious snack in winter time. Preserving bitter pepper without sterilization is not at all difficult - for this you just need to have a good vinegar marinade and carefully washed jars of soda.

Preparation for one half-liter jar:

• Prepare for pickling about 250 grams of fresh hot pepper
• It should be washed thoroughly with running water and dried.
• Each pepper does not need to be peeled, it is enough to make one small longitudinal cut in it, through which the marinade can easily get inside and leave its pleasant taste.
• Put the cut peppers aside and proceed to the preparation of the marinade.
• Boil a glass in a saucepan clean water, in hot water should dissolve half a teaspoon of ordinary salt (not extra: use rock or sea salt) and a small spoonful of sugar
• After dissolution in hot water throw spices: half a spoonful of black peppercorns, half a spoonful of coriander (in this case you will need exactly coriander grains) and a spoonful of vegetable oil (absolutely any according to your taste)
• Remove the marinade from the heat and add a couple of tablespoons of vinegar to it, mix thoroughly
• The pepper is placed in a cleaned jar, an umbrella of dill and a couple of cloves of garlic are placed on top. Pepper is poured with marinade and rolled up in any usual way before winter

hot peppers pickled for the winter without jar sterilization

Roasted and baked canned peppers for the winter

To diversify the usual recipes for preserving pepper, its preliminary heat treatment will help. It turns out that you can pickle not only fresh, but even fried and baked peppers.

Cooking:

• For one ready-made liter jar of pepper, about seventeen to twenty fleshy fruits are required. Use either bell pepper or bell pepper
• Pepper should be prepared in advance. To do this, it must be cleaned of the seed inside, cut off the stalk. Send a clean glass of pepper to the oven at a temperature of 150 degrees for 20 minutes or fry in vegetable oil until softened
• Roasted peppers should be placed in jars prepared for preservation and each layer of pepper should be sprinkled with chopped garlic, the amount of which you yourself adjust to taste
• Prepare a special marinade. You don't need water for this. In about 60 milliliters of table vinegar, only half a spoonful of salt and a heaping tablespoon of sugar should be dissolved.
• Peppers should be poured with this marinade. Do not worry about the fact that you have too little marinade. Peppers that have undergone heat treatment will release juice, which will be enough
• Such a jar should be well rolled up and wrapped in a towel or even a blanket so that it cools slowly and thereby pickles. Once cool, store the jar in a cool place

fried or baked pickled peppers for the winter

Pickled peppers for the winter with onions

• Two kilograms of sweet pepper must be cleaned from the seed inside and cut into beautiful petals
• Half a kilogram of onion is peeled and cut into neat slices of six pieces from each onion
• Pepper tongues should be beautifully placed in a jar, combining them with chopped onions and a few cloves of garlic, as well as parsley leaves (this is optional)
• Pour the mass with hot marinade, cover the jar with a lid and leave it in calm state ten minutes
• After that, the marinade should be boiled again and re-fill the pepper before rolling

pickled peppers for the winter with onions and parsley

Bulgarian pepper marinated with garlic

• Two kilograms of bell pepper should be cleaned of the seed inside and cut off the stalk
• The finished glass of pepper must be chopped into wide straws or petals
• Prepare the pepper marinade: Dissolve a tablespoon of sugar and a teaspoon of salt in a glass of water.
• Add spices to taste in the marinade: peppercorns, bay leaf, coriander, dill, bay leaf, horseradish root
• When the marinade boils, pour exactly two tablespoons of any vinegar into it
• Squeeze the head of garlic into the finished marinade (you can use less or just choose a small head of garlic)
• Carefully place the chopped peppers in a jar prepared for preservation and pour the marinade over the peppers. You can leave it for a while, and then drain the marinade, boil it and pour it over again - this option will make your pepper softer and juicier. You can also immediately roll up the jar after the first pouring of the marinade - this pickling option will make the pepper crispy

pickled bell pepper with garlic

To diversify the recipe and add flavor to the pepper, you can add a small bunch of chopped parsley to the jar.

Peppers stuffed with cabbage and vegetables for the winter

This recipe is very unusual for the usual table, it allows you to diversify regular table delicious curiosity and treat guests.

Cooking:

• To prepare such preservation, you will need a kilo of selected bell peppers, which must be washed and cleaned of seeds.
• You should also grate two large carrots on a coarse grater and grate half of the cabbage on a shredder - this is the filling for pepper
• Prepare a special marinade: dissolve about half a glass of any vinegar, two-thirds of a glass of sugar and half a glass of vegetable oil in a liter of water. Add salt to taste
• The marinade must be cold. You can also optionally include fresh chopped onions and herbs in the recipe.
• Each pepper should be stuffed with finely grated carrots and cabbage in the preferred proportions.
• The peppers are neatly folded into a sterile jar and only then they are just as carefully poured with the prepared marinade.
• The can is rolled up in the usual way and stored in the pantry

peppers stuffed with cabbage and marinated for the winter

Korean pepper for the winter

This recipe allows you to cook at home a delicious vegetable dish with many ingredients. Korean pepper is spicy and juicy.

Cooking:

• Two large bell peppers (red and yellow) should be de-seeded and chopped into beautiful strips one centimeter thick
• For the recipe, you will also need about half a kilogram of coarsely chopped white cabbage
• One medium carrot must be grated on a coarse grater as long as possible
• Pass five cloves of garlic through a garlic press and add it to the rest of the ingredients
• Prepare a special marinade: you will need to boil one and a half liters of water, in which you need to dissolve two (but without a slide) tablespoons of salt and just one sugar
• After that, let the marinade cool slightly to a warm state and pour about two tablespoons of classic soy sauce into it
• You will also need to add half a glass of vegetable oil to the marinade (use any: olive, sesame, sunflower)
• The last ingredient in the marinade is two large spoons of vinegar.
• Mix the vegetables thoroughly in a bowl with your hand, add two finely chopped chili peppers to them, cover them with the prepared marinade and mix thoroughly again, squeezing in your hands each time
• Roll vegetables into prepared sterile jars in the usual way.

pickled spicy peppers in Korean

Pepper in a tomato for the winter

• Approximately five kilos of fresh and fleshy bell peppers must be de-seeded and cut into petals
• in a separate saucepan, tomato filling should be prepared: dilute half a liter in about two liters of water tomato paste, salt with 100 grams of salt and add no more than a glass of sugar
• After dissolving the salt and sugar, a glass of vegetable oil and half a glass of vinegar are added to the tomato filling.
• The tomato sauce is brought to a boil. After that, sliced ​​\u200b\u200bpeppers are sent to the boiling filling and stewed in it for about twenty minutes
• During this time, the jars are thoroughly sterilized.
• A few cloves of garlic are squeezed into the boiling pot. The hot mass is poured into jars and rolled up for the winter

Video: "Sweet pepper in a tomato for the winter"

​Related Articles​

pickled hot peppers whole)

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

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

Half a teaspoon of vinegar essence.

Pickled peppers twisted in a meat grinder

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

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

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

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

Basic rules for pickling hot peppers

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

Hot pepper in oil marinade

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

Bulgarian pepper, not very large - 800 grams;

Pickling hot peppers. Quick Recipe for the holiday

Cooking technology

Hot pepper in tomato juice

Cooking technology carnation - 1 inflorescence per liter jar;

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

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

In jars impose a sharp capsicum, pour it with juice, roll up and wrap until it cools 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. Keep open banks best in the refrigerator.​

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

Tsitsak

Vinegar - 300 ml 6%;

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

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

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

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

Pickled hot peppers: a recipe with squash and chili

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

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

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

Hot peppers with green tomatoes

​Ingredients​ Cinnamon - a teaspoon.

Tomatoes - a bucket of 10 liters;

Sugar - one and a half tablespoons;

Hot pepper without vinegar

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

Pickling hot peppers for the winter without sterilization

peppercorns - to taste;

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

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

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Pickled chili peppers. Chili peppers for the winter: recipes

This spicy Armenian seasoning goes well with pickles, cabbage and barbecue. Pepper for her take only Green colour, it should be thin and burning.

Why do people like "spicy"?

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

Who is bad for hot peppers?

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

Pickled hot peppers whole. Ingredients

Salt - 2 tablespoons with a small top;

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

Pickled chili peppers. Recipe

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

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

Chili adjika. Ingredients

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

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

Chili adjika. Cooking method

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

To prepare for the winter hot pepper as a whole, you will need the following products:

Chili marinated in honey. Ingredients

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

Chili marinated in honey. Cooking method

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

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

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Harvesting bitter pepper for the winter: various recipes

7-8 full spoons (tablespoons) of sugar;

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

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

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

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

Sugar - up to 250 grams;

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

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

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

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

Vegetable oil, you can olive - 3 tablespoons;

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

3 full spoons (tablespoons) of salt;

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

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

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

Garlic - 8 cloves big size;​

Bulgarian pepper - 1 kilogram;

Vinegar 250 ml - 9%.

Carrots - to taste; aspirin tablet.

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

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

Ripe gooseberries - 800 grams without damage and dots;

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Marinated hot peppers for the winter

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

Large sea salt - 4 tablespoons;
Cooking technology

spices optional.

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

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

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

Salt - one and a half tablespoons;

The marinade must be prepared from the following ingredients:

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

Sugar - 2 tablespoons;

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Pepper blanks for the winter

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

Fans of spicy snacks are looking forward to the ripening season of hot peppers in order to stock up more for the winter. Hot pepper can be eaten not only fresh, it can be added to other preparations, salted and even pickled.

If you cannot live a day without spicy and spicy dishes, and hot pepper is always present in your diet, then you definitely need to make preparations for the winter. It turns out that spicy is not harmful, but on the contrary, in small quantities it is even beneficial for the body. In bitter pepper there are many B vitamins, as well as vitamin K, C, E and A, PP, a lot of iron, potassium and even phosphorus. People suffering from diseases of the stomach and intestines should be especially careful to eat bitter food, and it is better to refuse altogether.

How to pickle hot peppers - method one

Let's take a closer look at what is useful for work:

• hot pepper - 1 kg;
• table vinegar 9% - 1 cup or 250 ml;
• vegetable oil - 1 cup;
• garlic - 1 head;
• salt - 1 tbsp. complete;
• sugar - 4 tbsp. full;
• spices: bay leaf - 2 pcs., allspice peas - 15 pcs.

How to pickle peppers:

• The pepper must be thoroughly washed, sorted out, and the damaged one thrown away. Cut off the ponytails. It is advisable to work with gloves.
• Now you need to peel the garlic, wash the bay leaf ( cold water).
• Water must be put on the stove (1 l) to boil. Put in a saucepan: sugar, salt, spices, pour oil, garlic and the last ingredient - vinegar.
• You need to wait until the marinade boils, you need to close the lid.
• As soon as the marinade begins to boil - put half a serving of prepared pepper, blanch for 5 minutes.
• It is advisable to pre-prepare jars, sterilize them in a convenient way. In each jar, put on the bottom: bay leaf, garlic, pepper, pour boiling marinade and immediately roll up the lid.
• For this amount of pepper and marinade, prepare two liter jars.
• After the lids are rolled up, you need to turn the jars upside down, put them on a plank, wrap them in a warm blanket. Jars of pepper should be completely cool, then they need to be stored in a cool place.

How to pickle hot peppers - the second way

And in this recipe there is no oil, the pepper turns out to be almost the same taste as fresh.

What you need:

• water - 1 l;
• table vinegar 9% - 2 tbsp;
• salt and sugar - 1 tbsp each;
• garlic - head;
• spices - black peppercorns, bay leaf - at the discretion;
• red hot pepper - 1 kg.

How to pickle peppers:

• Rinse the pepper, cut off the dry tips carefully so that the pod itself does not open.
• Put spices in each jar. Wash the bay leaf in cold water.
• Now we will make the marinade: pour water into the pan, put salt and sugar, and pour vinegar.
• Wait for the marinade to boil, then put the peeled garlic cloves (no need to cut), bay leaf and black peppercorns, as well as pepper. It only takes 7 minutes to cook until the pepper is soft.
• Ready pepper should be put in jars, spices should be distributed: garlic, bay leaf and pepper, pour hot marinade. Immediately roll up the lids and put upside down, be sure to wrap.
• When it cools down - take it to the basement, put it in a pantry or other cool place for storage.