Pickled hot peppers are an excellent winter seasoning for various dishes. Pickled hot peppers

During the chilling frosty season, hot capsicum may be needed to prepare various sauces and seasonings. Of course, you can buy the ground version in the store, but it’s better if you have a treasured jar in the cellar or refrigerator, prepared in advance. This article will discuss how to properly preserve, pickle and salt capsicums. Proven recipes, step-by-step guidance and photos will help you easily and quickly close several cans of the spicy product for the winter.

Hot peppers bring joy

Hot hot peppers can add “meaning” to any dish, adding zest and unique piquancy. Why do many people love the fiery heat of the spicy vegetable? Scientists have found that eating pepper stimulates the production of happiness hormones and endorphins.

Thousands of dishes are prepared with pepper, and there are no less recipes for preparing a spicy vegetable for the winter. It is salted, frozen, pickled, fermented, dried, soaked or frozen. Cover with vinegar, lemon juice or olive oil.

According to experts, pepper from an open jar can be used not only for preparing other dishes, but also as an independent hot-sour crispy snack.

The easiest recipe for preparing peppers

This recipe saves time for thousands of housewives. Peppers are used whole, without prolonged cooking. As a result, it turns out hot and crispy.

To start conservation you need:

1 kg. hot pepper;
various seasonings depending on your preferences: black pepper, bay leaf, dry dill umbrellas, currant branches and leaves, tarragon or basil, garlic, cinnamon;
1 l. water;
4 tbsp. l. salt;
2 tbsp. l. Sahara;
1 tsp. vinegar per jar.

Step-by-step actions:

Wash the hot vegetable. Trim the dry ends of the pods without opening the pepper.
Scald the pepper with boiling water.
Prepare the jars and place the peppers tightly in them up to their shoulders.
Boil water in a saucepan, add salt and sugar;
Pour the boiling marinade into the jars and their contents under the “hangers” of the container.
Drain the marinade, bring it to a boil and pour over the pepper again. Do this 3 times. In this case, the pepper will not be raw, but also not boiled, which will preserve the beneficial compounds as much as possible.
Before sealing, pour the specified amount of vinegar into each jar. This product is stored together with other preparations in a cool place.

Advice. In order to place the maximum number of pods in the jar, they are placed vertically. The best way is to put a knife in the jar and place the pepper on it.

How to salt hot red and green peppers

The hot, salted pods make great friends with meat, vegetables, and barbecue. This recipe is interesting because of its ease. If during pickling you can ruin a dish by adding more or less vinegar, then everything is much simpler. Workpiece composition:

1 kg. green pepper;
1 l. water;
8 tbsp. l. salt.

Hot pickled peppers are a good addition to meat and vegetables.

Step-by-step instruction:

Sort the peppers, wash them and cut off the green tail. No need to clean.
Use a sharp knife to make a 2 cm cut along the base.
Place the green pods in a bowl.
In a separate container, mix salt and water and boil the brine.
Pour boiling brine over the pods and press down with some weight.
You should end up with a bowl of pods submerged in brine. Cover it with a towel on top.
Now you should forget about pepper for 3 days. Then drain the water, prepare a new brine in the same way, cover with oppression and a towel. This time the vegetables are infused for 5 days.
After the specified period, the liquid should be poured out. Prepare a new brine, boil it and pour in the peppers placed in jars. Now you can close it.

Simple pickling of hot peppers with herbs

An express recipe without pre-soaking and infusion can be useful when you have very little time to prepare peppers.

Ingredients:

hot pepper - 1 kg;
half a small bunch of parsley and the same amount of dill.
a few cloves of garlic to taste;
50 gr. salt.

How to pickle hot pods:

The washed vegetable should be carefully removed from the seeds.
Prepare and sterilize several jars.
Place garlic and herbs at the bottom of each container. Then fit the pods tightly.
Bring water to a boil, stir in salt (per 1 liter - 50 g).
Pour boiling brine over the hot peppers and roll up the lids. Bon appetit!

Winter preparations made from hot capsicum are indispensable for preparing vegetable salads, meat dishes, various sauces, seasonings and adjika. In addition to the well-known benefits, hot pepper has a number of healing properties, and simply makes a person happier!

According to the classic recipe, the whole pepper is pickled, along with the green stalk. It is not cut or cleared of seeds.

pepper – 1 kg;
water – 1 l;
vinegar – 0.5 l;
vegetable oil - 1 tbsp. l. on the jar;
salt - 1 tbsp. l. on the jar.

Table, apple or wine vinegar is suitable for this recipe. There are enough ingredients for 2 liter jars.

Rinse the pepper thoroughly under running water. Place in clean, dry jars. There is no need to sterilize them first. Boil 0.5 liters of water and pour in the pepper. When the liquid has cooled, drain it. Bring the remaining water to a boil and pour into jars so that it takes up half of it. Fill the remaining space with vinegar, pour in vegetable oil and add salt.

Seal the jars and store them in a cool, dark place. Peppers prepared this way remain hot. The marinade can be used as an additive to salads if the recipe calls for vinegar.

Hot peppers in vinegar: recipe with spices

For a spicier flavored snack, use this recipe. It contains a lot of dill, which can be consumed together with pepper. This appetizer goes well with first courses, potatoes or meat.

pepper – 1.5 kg;
water – 1.5 l;
vinegar – 250 ml;
dill - a large bunch;
horseradish, cherry and currant leaves - 2 pcs each;
bay leaf – 2 pcs.;
salt – 4 tbsp. l.;
sugar – 2 tbsp. l.

Yield: 1 three-liter or 3 liter jars.

Wash the peppers, cut off the green tails (do not remove the stem with the seeds) and make longitudinal cuts to allow the brine to get inside. Place horseradish, currant, cherry and laurel leaves at the bottom of clean jars. Place the pepper in layers, topping it with chopped dill.

Boil water, add salt, sugar and vinegar to it. After 5 minutes, pour boiling brine over the pepper. Roll up the jars and cover with a warm blanket until cool. The snack will be ready to eat in a month.

Pepper in vinegar is a snack that lovers of spicy dishes will love. In a cool place it is stored for 3-5 years, and retains its piquant taste all this time. Diversify your boring assortment of winter preparations with a new recipe.

Recipe for hot peppers in vinegar

Have you harvested a rich harvest of hot peppers and don’t know what to do with it? Cook hot peppers in vinegar - this is a spicy appetizer that is served with first, meat and vegetable courses.

Recipes for bitter pepper, pickled, salted and pickled for the winter

Pepper is one of the most piquant vegetables, which adds spiciness and brightness to dishes. Hot peppers pickled for the winter are the best option. It is recommended to cook it with the addition of horseradish, garlic, and various herbs. It will become the whole family's favorite dish. It can be salted, fermented, preserved with marinade, and you can also use it to make wonderful twists for the winter.

1 Nutritional value, indications and contraindications

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

stimulates the nervous system, forcing it to stay in good shape;
strengthen the immune system, so a person gets sick less often;
improves blood circulation;
relieves stress and pain.

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

Pickled hot peppers for endorphin production

For all other people, it is simply a storehouse of useful substances and vitamins. Among them are vitamins A, B1, B2, B3, B6, B9, C, E, K, PP, phosphorus, beta-carotene, choline, iron, potassium and others.

In moderate doses, it treats a number of diseases:

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

Let's look at the most popular and delicious recipes for pickling, salting and canning. We will also share recipes for excellent preparations for the winter.

2 Pickled hot peppers for the winter: recipe and method of preparation

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

Pickling a spicy vegetable

For the marinade you need to take the following ingredients:

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

After all the pickling spices are in the jar, we move on to the bitter hot pepper. It must be washed and placed tightly in the jar up to its shoulders.

Putting peppers in jars

Pour boiling water over the preparation. Cover with a sterilized lid and let sit for 5 minutes. Then pour the water from the jar into a saucepan and prepare a marinade based on it. To do this, add salt and sugar to boiling water. Add vinegar 1 minute before boiling. The prepared hot marinade needs to be poured in, and then the jars can be rolled up.

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

Marinating with vinegar can be replaced with lemon if you don’t like the sour note in the dish.

3 Pickling hot peppers for the winter: the best pickling recipe for the whole family

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

For the brine we take:

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

Good hot pepper pickling

Each layer must be layered alternately with garlic and herbs. Boil water for brine. Add salt, vinegar. Let cool. After this, fill the jars with cooled brine up to the shoulders.

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

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

4 Pickled hot peppers for the winter: a very simple recipe

Cooking method. Place the hot peppers on a tray and let them dry for 2 - 3 days. It should wrinkle and wilt slightly. Then prick it in several places with a fork.

Place the finished hot pepper in a bowl and fill it with brine. It is prepared from cooled boiled water with added salt.

Ready-made hot pepper in brine

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

Cover with a plastic lid and store the pickled peppers in the refrigerator. This pickled pepper is incredibly tasty; it goes perfectly with stewed vegetables and mashed potatoes. This is the best pickled pepper recipe. Your whole family will love it.

5 Spicy hot pepper twist without salt

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

Fragrant herbs for a spicy twist

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

6 Canning hot peppers with tomatoes

One of the best combinations in cooking is the combination of hot pepper and tomato. It doesn’t matter what cooking technology you choose for this. This combination is optimal for fermentation, pickling, pickling and canning.

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

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

Wash the spicy hot peppers and fry them in a frying pan in vegetable oil. It should become soft, for this it is necessary to fry it on all sides.

Roasting spicy hot peppers

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

While the peppers are roasting, sterilize the rolling jars. Place baked or fried peppers in jars and pour boiling tomato juice over them.

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

Twist the finished preserve. An excellent preparation for the winter is ready. Bon appetit!

Pickled hot peppers for the winter - recipes for preparing, salting, canning Video

We learn how to make preparations and twists from hot peppers for the winter in the form of pickling, canning and pickling. Video with a step-by-step recipe on how to prepare pickled hot peppers

How to prepare hot peppers: marinate and salt the “fiery” pods for the winter

Hot capsicums are not pickled very often. Meanwhile, it makes excellent preparations. From our article you will learn how to pickle it, get acquainted with recipes, and learn how to pickle vegetables for the winter. We attach a photo to the recipes for hot pepper preparations.

Properties of pickled hot peppers

Pickled hot peppers are not only a savory snack, they are also very healthy:

rich in beta-carotene, necessary for good vision;
strengthens the immune system;
improves blood circulation;
increases stress resistance;
contains carbohydrates, proteins and fats.

Those who regularly prepare for the winter and consume this product are in an invariably good mood, the source of which is endorphin. Hot pepper, even in prepared form, stimulates the production of this “happiness hormone”. They say that if you have a severe headache, just eat a piece of the “fiery” vegetable and the pain will go away. So it’s worth including this product in the list of winter preparations.

The snack turns out delicious, and if you put pods of different colors in a jar, it’s also beautiful.

But, like any product, capsicum with a bitter taste should be consumed in moderation. Someone may also have an individual intolerance to the product, which can provoke the occurrence of some diseases.

Advice. Before you start pickling hot capsicum, put on rubber gloves, otherwise you will experience all the delights of its fiery character on your skin.

How to pickle hot capsicums

There are many recipes for winter preparations from capsicums. At the same time, spicy lovers place whole pods in jars, and those who prefer a moderate taste first remove the seeds and membranes, thereby reducing the pungency. Let's look at a few recipes.

Bitter pods in oil marinade

The advantage of this recipe is that there is no vinegar, and in addition, the workpiece does not need to be sterilized:

peppers are washed and dried;
put in jars, sprinkling layers of dry spices and chopped garlic;

take unrefined olive or sunflower oil and bring to a boil;
pour hot oil into jars and seal;
sent to the basement.

Fiery snack "Gorgon"

To prepare this hot preparation you need:

take 1 kg of pods, wash;
cut off the ponytails;
cut shallowly on the blunt side;
place vegetables in clean jars;
pour boiling water for 10 minutes;
replace boiling water with marinade;
roll up jars without sterilization.

The marinade is prepared from 1.5 liters of water, salt and sugar (1.5 tbsp each), 3 tbsp. spoons 9% vinegar. Boil the first 3 ingredients, then add vinegar.

Armenian-style hot pepper appetizer “Tsitsak”

Following this recipe, you will get a very spicy dish. For pickling, not just any pepper is suitable, but only thin and long, salad-colored. I don’t wash the pepper, but immediately lay it out on the table so that it wilts slightly, then:

They wash. Pierce through with a thick needle or fork 2-3 times.
Umbrellas of dill and garlic are placed at the bottom of the container.
Take a glass of coarse salt and dissolve it in 5 liters of water.
Pour over vegetables. Press down with pressure and leave in the room until the pods turn yellow.
Strain off the brine.
The peppers are placed in clean jars without brine, sterilized for 10 minutes, and closed. You can make a new brine, boil it and pour it over the pods.

Another option:

pour cold marinade into jars;
cover the salted pepper with nylon lids;
put it in a cold basement.

Pickled bitter pods in Georgian style

This appetizer is quite spicy:

Peppers with stems are pricked and left on the table for a day.
Pour boiling water for 15 minutes, then drain.
Peel the garlic (6 heads), grind it in a meat grinder along with cilantro, dill, and parsley.
Add salt (a glass), apple cider vinegar (2 glasses), sugar (0.5 glasses), vegetable oil (4 glasses). This quantity is calculated for 5 kg of pods.
Boil the marinade, pour the raw materials over it, mix, leave for 2 hours.
Place in jars and sterilize.

Attention: the time to sterilize 0.5-liter jars is 10 minutes, liter jars - 20.

Hot pepper in honey marinade and tomato sauce

To prepare pepper according to this recipe, you need to have a cold place to store it, because... It is not sealed hermetically. The jars are closed with plastic lids. Marinade recipe:

Pods of different colors, without separating the tails, are washed, dried, packaged in jars, and filled with marinade.

For the second recipe you need smaller pods. They are washed, the tails are removed, and fried. Juice is prepared from tomatoes, salt and sugar are added to it. The peppers placed in containers are poured and sterilized for 15 minutes.

As you can see, you can make a lot of preparations for the winter from bitter pods. They will wonderfully diversify your menu.

How to pickle and salt hot capsicums for the winter (recipe with photo)

Hot capsicums are not pickled very often. Meanwhile, it makes excellent preparations. From our article you will learn recipes.

Preparing hot capsicums for the winter

Hot peppers bring joy

According to experts, pepper from an open jar can be used not only for preparing other dishes, but also as an independent hot-sour crispy snack.

The easiest recipe for preparing peppers

This recipe saves time for thousands of housewives. Peppers are used whole, without prolonged cooking. As a result, it turns out hot and crispy.

To start conservation you need:

1 kg. hot pepper;
various seasonings depending on your preferences: black pepper, bay leaf, dry dill umbrellas, currant branches and leaves, tarragon or basil, garlic, cinnamon;
1 l. water;
4 tbsp. l. salt;
2 tbsp. l. Sahara;
1 tsp. vinegar per jar.

Wash the hot vegetable. Trim the dry ends of the pods without opening the pepper.
Scald the pepper with boiling water.
Prepare the jars and place the peppers tightly in them up to their shoulders.
Boil water in a saucepan, add salt and sugar;
Pour the boiling marinade into the jars and their contents under the “hangers” of the container.
Drain the marinade, bring it to a boil and pour over the pepper again. Do this 3 times. In this case, the pepper will not be raw, but also not boiled, which will preserve the beneficial compounds as much as possible.
Before sealing, pour the specified amount of vinegar into each jar. This product is stored together with other preparations in a cool place.

Advice. In order to place the maximum number of pods in the jar, they are placed vertically. The best way is to put a knife in the jar and place the pepper on it.

How to salt hot red and green peppers

Sort the peppers, wash them and cut off the green tail. No need to clean.
Use a sharp knife to make a 2 cm cut along the base.
Place the green pods in a bowl.
In a separate container, mix salt and water and boil the brine.
Pour boiling brine over the pods and press down with some weight.
You should end up with a bowl of pods submerged in brine. Cover it with a towel on top.
Now you should forget about pepper for 3 days. Then drain the water, prepare a new brine in the same way, cover with oppression and a towel. This time the vegetables are infused for 5 days.
After the specified period, the liquid should be poured out. Prepare a new brine, boil it and pour in the peppers placed in jars. Now you can close it.

Simple pickling of hot peppers with herbs

An express recipe without pre-soaking and infusion can be useful when you have very little time to prepare peppers.

hot pepper - 1 kg;
half a small bunch of parsley and the same amount of dill.
a few cloves of garlic to taste;
50 gr. salt.

How to pickle hot pods:

The washed vegetable should be carefully removed from the seeds.
Prepare and sterilize several jars.
Place garlic and herbs at the bottom of each container. Then fit the pods tightly.
Bring water to a boil, stir in salt (per 1 liter - 50 g).
Pour boiling brine over the hot peppers and roll up the lids. Bon appetit!

How to properly pickle hot peppers for the winter: step-by-step recipe with photos - eGreenhouse

This article will discuss how to properly preserve, pickle and salt capsicums. Proven recipes, step-by-step guidance and photos will help you easily and quickly close several cans of the spicy product for the winter.

Pickled hot peppers are an ideal winter preparation. It goes well with first courses, side dishes, shish kebab, and as an independent snack for feasts. The spicy taste is preserved even when marinated.

Each chili preparation is made according to a special recipe. Hot peppers are well suited for preservation. It does not require careful sterilization because it itself has antiseptic properties.

Pickled hot peppers for the winter in a classic marinade

The simplest recipe that our grandmothers passed on from mouth to mouth. You can add to the main ingredients to taste: herbs, spices, mustard seeds.

You will need:

500 g pods;
1 liter of water;
1 tbsp. l. salt;
1 tbsp. l. Sahara;
1 head of garlic;
vinegar 9% – 50 ml.

Step-by-step instruction:

Wash the pods and dry them.
Peel the garlic.
Bring the water to a boil. Add salt, spices, sugar. Add the vinegar last.
Boil the pepper and garlic in boiling water for 10 minutes.
Place pepper into jars. Cover to the edge with boiling marinade.
Roll up the lids. Turn the top upside down. Place in a dark place.

Recipe without sterilization

A simple recipe that does not require boiling the marinade or sterilizing the jars. It is only important to maintain the correct proportions of products.

Ingredients:

capsicum – 1 kg;
half a liter of clean water;
salt – 1.5 tbsp. l.;
sugar – 2.5 tbsp. l.;
1-2 pcs. bay leaves per jar;
vinegar – 100 g.

Procedure:

The peppers should be thoroughly washed and dried on a towel.
Sterilize jars and lids with boiling water or in the oven.
At the bottom of the container we place bay leaves, parsley and other spices as desired.
We fill the jars with pods tightly.
Pour boiling water into the jars to the top.
Let sit covered for 15 minutes.
Pour the brine into a saucepan. Boil. Add salt and sugar.
Add 1 tbsp to each jar. l. vinegar.
Pour the boiling marinade over the pepper. Screw the lids on tightly.

The savory snack will be ready to eat in just a month.

Cooking in Armenian style with aromatic herbs

An Armenian recipe for preparing pepper for the winter will delight even gourmets. Thanks to a special method, the snack turns out tender and not too hot. This is the perfect addition to any dish!

You need to prepare:

slightly unripe pepper – 3 kg;
100 g salt;
2 bunches of parsley;
500 ml apple cider vinegar;
vegetable oil – 350 ml;
3 heads of garlic.

Procedure:

Cut the washed and dried pods at the base where the seeds are. Place in a large bowl.
Mix chopped parsley and garlic with salt. The pepper should sit in this mixture for a day.
Combine oil and vinegar in a frying pan. Fry the pepper.
Place the finished component in jars. Sterilize them in a water bath for about 20 minutes.

The snack will be ready to eat within a day.

Pickled Hot Green Peppers

In addition to red chili peppers, green vegetables are also suitable for pickling. This species is prized by gourmets. The recipe is just as simple, but the taste is slightly different.

For the preparation we take:

1 kg pepper;
2 tbsp. spoons of salt and the same amount of sugar;
1.5 liters of filtered water;
table vinegar 9% - 3 tablespoons.

Cooking steps:

Rinse the peppercorns in a colander. Dry. Pack tightly into jars.
Pour boiling water over it. Let sit for at least 15 minutes.
Drain the water into a saucepan. Add spices, vinegar. Boil the mixture thoroughly.
Pour the marinade into jars and roll up with a key.

The jars should be stored upside down for the first 2 weeks. Choose a dark, cool place.

How to cook in oil

This snack is not only spicy, but also high in calories. Ideal for strong alcoholic drinks.

Prepare:

1.5 kg red hot pepper;
1 liter of water;
3 tbsp. l. salt;
sugar – 200 g;
50 g honey;
table vinegar – 200 g;
sunflower oil – 3 tbsp. l.

Follow these steps:

The chili pods must be boiled first. Divide into jars.
Prepare the marinade: dilute salt, sugar, honey in clean filtered water. Boil. Before ready, pour in portions of vinegar and oil.
Pour the prepared brine over the pods. Roll up the lids with a key.

Anyone who loves interesting snacks will definitely love these pickled hot peppers for the winter. Firstly, it looks very unusual and appetizing: multi-colored pods of pickled hot pepper just beg to be put into your mouth. Secondly, the taste of this preserve will be exactly what you expect from it: very bright and scorchingly spicy.

But, at the same time, it’s spicy just to the point that you still want to try this appetizer, and not think about how to extinguish its spiciness. The ingredients in this recipe for pickled hot peppers are selected in such a way that the heat is clearly felt, but not excessively.

The big advantage of this pepper is that it is easy to prepare - you don’t even need to cut it: blanch it, pour in the marinade and sterilize it a little. So for those who are looking for a simple hot pepper recipe for the winter, this one will surely suit you. I will be happy to share how to properly marinate hot peppers so that they turn out very tasty, and how to prepare hot peppers so that it is simple and quick. using your proven recipe. Shall we go to the kitchen?

Ingredients for 4 half-liter jars:

200 g green hot pepper;
600 g red hot pepper.

For each 0.5 liter jar:

3-4 cloves of garlic;
5-7 black peppercorns;
2-3 peas of allspice.
25 ml vinegar 9% (5 tsp).

Marinade:

1 liter of water;
2 tablespoons sugar;
1 tablespoon salt.

How to pickle hot peppers:

We sort through the peppers, discarding those that are rotten or with damaged skin. Wash the peppers thoroughly with running water. If the tails are long, trim them slightly.

In a large saucepan (5-7 l), bring water to a boil over high heat. For the indicated number of peppers, there should be at least 3.5 - 4 liters of water. Add salt to boiling water - 2 teaspoons per 4 liters of water. Drop the peppers and cook over high heat for 5 minutes.

Immediately transfer the peppers to cold water (about the same large amount) so that they cool quickly. Soak the peppers in water for 5 minutes and place on a plate.

Place 2-3 cloves of garlic, black and allspice peas on the bottom of pre-sterilized jars.

Carefully place the pepper vertically, trying not to crush it and placing it more tightly in the jar. Place the remaining garlic on top.

Prepare the marinade (1 liter of marinade was used for the indicated number of peppers). Bring water to a boil, add salt and sugar and stir until the crystals dissolve. Pour vinegar into each jar and then fill it to the top with boiling marinade.

We cover the jars with lids and send them to sterilize - place them in a saucepan, fill them with warm water, just short of the neck of the jars. Bring the water in the pan to a boil and sterilize the jars of pepper for 8-10 minutes. Then we seal the jars hermetically and turn them upside down.

You can store this pickled chili pepper at room temperature, in a dark place.

Hot pepper is a rather spicy vegetable that adds spiciness and brightness to almost any dish. He is loved by all fans of “spicy” foods, so he is a frequent guest in their kitchen. Together with additives such as horseradish and garlic, it will give the dish unforgettable flavor notes, very much appreciated by lovers of savory treats. Why is hot pepper so popular? Scientists give the answer to this question. Thus, its use promotes the production of endorphins, that is, hormones of happiness. Therefore, when a person eats spicy food, he enjoys it. At the same time, the immune system is stimulated, blood circulation improves, stress is reduced, and pain disappears.

Hot peppers can be prepared for the winter; there are many ways to do this. It can be salted, pickled whole or with additives, dried, fermented, preserved in vinegar or lemon juice, olive oil, etc. This is what we will talk about today.

Pickled hot peppers ( whole)

Ingredients: hot pepper, seasonings to taste (peppercorns, horseradish, cherry and currant leaves, 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 spoon of vinegar in each liter jar.

Preparation

Before making pickled hot peppers for the winter, their pods are washed and the dry ends are cut off. Seasonings and pepper are placed in prepared jars, which are first scalded with boiling water. The container must be filled up to the hanger. 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 until it cools. 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 one last time, after pouring vinegar into them. The container is sealed, turned upside down and cooled.

Pickled peppers, minced

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

Preparation

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

This seasoning is great 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 the same. Products such as salt, vinegar and seasoning made from allspice and black pepper, cloves and cinnamon must be present. Dill, garlic, celery and ginger are often used. It is best to take coarse salt, since fine salt often contains iodine, which can discolor the pods. Of course, you can use apple or wine vinegar, but concentrated table vinegar is the best option. All spices must be added whole, otherwise the brine will turn out cloudy. Dishes for pickling 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 must “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 has been opened, then it should only be stored in the refrigerator, covered with a nylon lid.

Hot peppers in oil marinade

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 and olive oil, one spoon of honey per liter jar.

Preparation

The pods are washed and dried well, placed tightly in prepared jars, topped with garlic and herbs, bay leaves, peppercorns, and chopped horseradish root are added. Prepare the marinade: combine vinegar and oil, add honey, mix everything well, fill the jars and cover with nylon lids. The pepper is stored in a warm place for three weeks, after which it will be ready for use.

Vinegar can be replaced with lemon juice, but in this case horseradish must be placed in jars.

Hot pepper in tomato juice

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

Preparation

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, salt and spices are added, boiled for half an hour, after which add pepper pods and cook for twenty minutes. Then add crushed garlic and vegetable oil, while removing the bay leaf. Bring everything to a boil, add vinegar, mix well.

Hot capsicums are placed in jars, filled with juice, rolled up and wrapped until completely cooled. It should be noted that in this dish the pepper is not as hot 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 is great for pasta, meat, pilaf and soups.

Tsitsak

This spicy Armenian seasoning is perfect for pickles, cabbage and shish kebab. The pepper used for it is only green; it should be thin and hot.

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

Preparation

Hot peppers do not need to be washed; they are left on the table for two days to wilt. Then it is washed and each pod is pierced through with a fork. The prepared pepper is placed in a container, mixed with garlic and chopped dill, and poured with pre-prepared brine. To do this, the salt is first dissolved in cold water. The container is covered and placed under pressure for two or three days. Readiness can be determined by color: the pepper should turn yellow.

The jars are washed well, the pepper and dill are taken out, squeezed out, placed in containers and compacted. If there is brine there, it is drained. The pepper is pasteurized for ten minutes and rolled up, pouring hot brine.

Pickled hot pepper: recipe with squash and chili

Ingredients: thirty bell peppers, twenty squash, 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.

Preparation

How to pickle hot peppers? The cooking recipe states that the pods must be washed, the vegetables cut in half and everything placed in prepared jars in layers. Water is boiled in a large container. The chili is cut into thin half rings, seasonings, dill and water are added to it and boiled for about half an hour. This is the marinade we will use to pour over the vegetables. Next, three-liter jars must be sterilized for thirty-five minutes, rolled up with lids and placed in a cool, dark place. Hot peppers are served with Mexican, Chinese or Thai dishes along with aromatic rice.

Hot peppers with green tomatoes

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

Preparation

The chili pepper should be cut into rings and placed in sterilized jars along with the rest of the vegetables. 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, cover them with lids, cool and put in a cold place for three days. Store the snack in the cold.

Hot pepper without vinegar

Ingredients: hot pepper, cold-pressed olive oil, garlic, herbs.

Preparation

Before preparing pickled hot peppers, the vegetables must be prepared: rinsed and dried, then put them in jars, which must first be sterilized. Fill completely with oil and close with a nylon lid. Store the snack in a dark place. The oil from the preparation is well suited for use in salads.

So we looked at how you can prepare 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 useful elements. Many people are mistaken, claiming that hot pepper is harmful to health: if consumed in moderation, it will only have a positive effect on the body. Thus, the product helps to get rid of insomnia, improves the condition of complications of diabetes, normalizes the functioning 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 cause skin irritation. This vegetable is rarely used in cooking. Moreover, its excessive consumption can lead to the development of malignant tumors, since it irritates the gastric mucosa. If you adhere to the norm, this will also be useful for the gastrointestinal tract, and will allow you to saturate the body with vitamins, minerals and microelements necessary for its normal functioning.