How to roll a hot pepper recipe. Harvesting hot capsicum for the winter. Hot peppers with green tomatoes

If you are bored with traditional winter preparations of cucumbers, tomatoes and lecho, we suggest you try canning more "and hot peppers. There are many options for its seaming. And they will undoubtedly diversify your menu in the winter, and they will nourish you with the necessary vitamins. With some of them , the most interesting and delicious, we will introduce you in this article.

To preserve a bitter vegetable, you will need:

• pot;
• skimmer;
• dish;
• glass half-liter containers;
• covers.

Preservation for the winter

Marinating a spicy vegetable is not difficult. Even an inexperienced hostess can handle this. The 2 recipes offered for you are very simple and quick to perform. They differ in that in the second case, the vegetable is boiled in a marinade, which makes it soft.

Recipe 1.

Ingredients:

• hot pepper (red, green) - 100 g;
• allspice - 3 peas;
• sugar - 2 tablespoons;
• salt - 1 tablespoon;
• vinegar - 50 ml;
• water - 1 l.

Cooking technology:

Important! Bay leaves, celery, coriander seeds go well with hot peppers. Therefore, you can add these ingredients to the seamings if you wish.

Recipe 2.

Ingredients:

• hot red pepper - 100 g;
• garlic - 1 head;
• vinegar (9%) - 1 and a half tablespoons;
• sugar - 1 tablespoon;
• salt - 1 tablespoon;
• water - 1 l.

Cooking technology:

1. My burning vegetable.
2. We clean the garlic.
3. We prepare a marinade from salt, sugar and vinegar added to cold water. Bring the marinade to a boil. Put the pepper pods and garlic in it.
4. Cook for 7-10 minutes on low heat until the burning vegetable softens.
5. Remove all ingredients from the marinade with a slotted spoon.
6. We lay out the pepper pods with garlic in containers.
7. Pour in hot marinade.
8. Roll up the lids.
9. Turn upside down and wrap with a blanket or blanket.
10. A day later, we send it to storage.

Video: harvesting bitter pepper for the winter

Pickling without sterilization

The seaming process can be simplified without doing sterilization. Peppers prepared according to this recipe can be added to meat and vegetable dishes in winter, which will add spice to them.

Ingredients:

• hot pepper (red, green);
• apple cider vinegar - 0.5 cups;
• honey - 1 tablespoon;
• salt - 1 teaspoon;
• sunflower oil - 1 tablespoon.

Important!If you don’t have enough hot vegetable to fill the entire jar, you can put sweet pepper in it - it will soak in the marinade and also become spicy and tasty. You can also add tomatoes to the container.

Cooking technology:

How to ferment

Another way of long-term storage of a burning vegetable is fermentation. We will introduce you to the cooking option from Moroccan cuisine.

Ingredients:

• hot pepper - 1 kg;
• salt - 80 g;
• water - 1 l;
• sugar - 2 tablespoons;
• dill - a bunch;
• lemon - 0.5 pieces.

Cooking technology:

Salt for the winter

A tasty appetizer comes out of salty hot peppers. Especially appetizing are jars in which red and green vegetables are placed at the same time.

Ingredients:

• hot pepper - 1 kg;
• water - 1 l;
• salt - 8 tablespoons.

Cooking technology:

Important! Hot pepper is contraindicated for use by people with diagnoses of angina pectoris, hypertension, arrhythmia, gastritis, stomach ulcers, as well as those with problems with the kidneys and liver.

hot pepper in oil

Pepper pods in olive oil can be used as a starter and base for various dishes and sauces. Like all previous recipes, this one is simple and quick to prepare - it takes about 50 minutes to implement it.

Ingredients:

• hot red pepper - 6-7 pieces;
• olive oil - 250 ml;
• garlic - 2 heads;
• rosemary - 2-3 sprigs;
• bay leaf - 1-2 pieces.

Cooking technology:

1. Wash the peppers and garlic and dry well.
2. Peel the garlic and cut into cloves. Leave the slices unpeeled.
3. We pierce each slice with a needle or knife. We do the same with hot vegetables.
4. Rosemary cut into pieces 5-6 cm long.
5. Place the garlic, half of the rosemary and the bay leaf in a metal saucepan.
6. Pour in olive oil.
7. Put on fire and bring to a boil.
8. We make the fire as small as possible so that the oil does not boil.
9. In this state, the garlic is left for 15-30 minutes. Its readiness will be indicated by a slight piercing of the slices.
10. Take the saucepan off the fire.
11. We remove the garlic, put it in a clean, dry jar with a volume of 0.4-0.5 liters.
12. Add the remaining rosemary to the jar.
13. Extract the rosemary and bay leaf from the oil.
14. Place the pot of oil back on the fire.
15. We put pepper pods in it.
16. Bring to a boil and turn the heat down to low.
17. Stew the burning vegetable in oil for 10 minutes.
18. Take the saucepan off the fire.
19. We shift the spicy vegetables into a jar with garlic.
20. Fill all the ingredients with oil.
21. We close the lid.
22. After cooling, we send the container for storage in the refrigerator.

Video: how to cook hot peppers in oil Vegetables can be consumed immediately. The remaining oil can be used for cooking different dishes.

Storage

As with any winter preparation, the best place to store pickled, salted or pickled peppers is in a dark, dry room with a cool temperature. It can be a refrigerator, basement or cellar.

Foreword

1. Nutritional value, indications and contraindications
2. Pickled hot peppers for the winter: recipe and cooking method
3. Salting hot peppers for the winter: the best salting recipe for the whole family
4. Pickled hot peppers for the winter: a very simple recipe
5. Hot pepper spin without salt
6. Preservation of hot hot pepper with tomato

Nutritional value, indications and contraindications

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

Endorphin also:

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

However, this vegetable is not useful for all people because of the content of endorphins in it. Doctors warn that it is necessary to completely eliminate 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 hot pepper should be discarded.

For all other people, it is just a storehouse of nutrients and vitamins. Among which 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;
• allergy;
• atherosclerosis;
• benign tumors

Consider the most popular and delicious pickling, pickling and canning recipes. And also share recipes for excellent preparations for the winter.

Pickled hot peppers for the winter: recipe and cooking method

Main Ingredients:

• hot hot pepper - based on 1 liter jar;
• leaves of blackcurrant horseradish and cherry - 3 - 4 pcs.;
• peppercorns - 5 - 7 pcs.;
• garlic - 5 - 8 cloves;
• greens (parsley, dill, tarragon, basil) - to taste;
• cinnamon, cloves for spice.

For the marinade, you need to take the following components:

• water - 1 l.;
• salt - 2 tbsp. l.;
• sugar - 2 tbsp. l.;
• vinegar 9% - 1 tsp

The recipe is quite simple. Liter jars should be sterilized. In cooled sterilized jars, you need to lay blackcurrant, horseradish and cherry leaves on the bottom. Then add chopped greens (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 hot hot peppers. It must be washed and tightly laid in a jar up to its very shoulders.

Fill the workpiece with boiling water. Cover with a sterilized lid and let it brew for 5 minutes. Then pour the water from the jar into a saucepan and prepare the marinade based on it. To do this, add salt and sugar to boiling water. Add vinegar 1 minute before boiling. Ready hot marinade must be poured, and then the jars can be rolled up.

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 ordinary and festive tables.

Vinegar marinade can be replaced with lemon if you don't like the sour note in the dish.

Salting hot peppers for the winter: the best salting recipe for the whole family

Main Ingredients:

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

For brine we take:

• 1 liter of water;
• 100 ml of vinegar 6% or 60 ml of vinegar 9%;
• 50 g salt.

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 spread it very tightly in sterilized jars.

Each layer must be shifted alternately with garlic, then with herbs. Boil water for brine. Add salt, vinegar. Let cool. After that, pour the jars with the cooled brine up to the shoulders.

For a good taste of pickles in jars, you need to put a load and leave it there for 3 weeks. Jars of pickles should be stored at room temperature for up to 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 that our body needs. Salting hot peppers is exactly what your family needs for health.

Pickled hot peppers for the winter: a very simple recipe

Main Ingredients:

• 1 kg of hot pepper;
• 8 art. l. salt.

Cooking method. Spread hot pepper on a tray and let it dry for 2-3 days. It should slightly "wrinkle" and "sag". Then pierce it in several places with a fork.

Ready hot hot pepper should be placed in a bowl and pour brine. It is prepared from cooled boiled water with the addition of salt.

After you lay out all the pepper and fill it with brine, you need to put oppression on top. Leave oppression for 3 days, keeping everything at room temperature. Then the brine is drained, poured freshly prepared and again put under pressure. 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 there. On day 9, you need to transfer pickled hot peppers to a sterilized jar and pour brine for the third time.

Cover with a plastic lid and store pickled peppers in the refrigerator. Such pickled peppers are insanely delicious, they are perfect for stewed vegetables and mashed potatoes. This is the best pickled pepper recipe ever. It will be enjoyed by your entire family.

Spicy Hot Pepper Roll without Salt

Main Ingredients:

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

Recipe. Rinse hot peppers and place in sterilized jars. Displace apple cider vinegar, fragrant herbs and honey and pour into a jar of hot peppers. Store in a dark place for 1 month. Then it can be put in the refrigerator. Spicy and very fragrant hot pepper without salt is ready. This is a great preparation for the winter.

Preservation of hot hot pepper with tomato

One of the best combinations in cooking is the combination of hot pepper with tomato. It does not matter which cooking technology you have chosen for this. This combination is optimal for pickling, salting, 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.

Main Ingredients:

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

Recipe:

Wash the piquant hot pepper and fry in a pan in vegetable oil. It should become soft, for this it is necessary to fry it from all sides.

In order to do this much faster and easier, you can use the oven. It must be heated to 180 degrees, and grease the baking sheet 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 twist jars. Place roasted or fried peppers in jars and pour over boiling tomato juice.

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

Screw the finished preservation. A wonderful preparation for the winter is ready. Enjoy your meal!

Pickled hot peppers will appeal to lovers of savory snacks, will decorate the festive table and add an unusual touch to daily meals.

The article presents win-win options that are easy to prepare and have excellent taste.

Before moving on to the peculiarities of preparing pickled peppers, we will briefly consider the beneficial properties of this product and some contraindications for use.

Hot pepper contains a lot of useful vitamins and substances. For example, it contains several times more vitamin C than lemon and blackcurrant. Sodium, iron, vitamins K and A, copper, ascorbic acid - this is just a small list of useful nutrients contained in hot fruits.

Regular (but moderate) consumption of a spicy vegetable:

• normalizes sleep;
• improves the functioning of the heart and liver;
• stimulates metabolism;
• lowers blood pressure;
• improves immunity;
• prevents the development of many diseases;
• improves mood.

However, doctors recommend using hot peppers as carefully as possible. It is not advisable to eat pickled hot peppers for people with gastrointestinal problems, diseases of the oral mucosa, allergies and cardiovascular diseases.

Features of pickling hot peppers

The key to a delicious and healthy meal is proper preparation. All ingredients require careful sorting. Use ripe, undeformed vegetables that show no signs of disease or rot. Before cooking, wash the pepper thoroughly and dry with a towel.

To reduce the severity, seeds and layers are removed from the pods. Soaking the fruit in water for 24 hours or scalding it with boiling water for 10 minutes also dampens the hotness of the product well.

However, if you want to end up with a burning product, pickle with whole pods.

The basic rule of preparation is to be careful. It is better to pickle the product with gloves, as the burning surface of the pepper, getting on the hands, can provoke irritation or corrode wounds. Avoid contact with mucous membranes.

The preparation of other ingredients depends on the recipe.

The most delicious recipes for burning snacks

Let's consider win-win options for hot snacks, which will not only complement the taste of the main dish, but also serve as a self-sufficient option for a snack. Being amazing in taste, spicy fruits can not only whet the appetite and enhance the taste of any product, but also make a significant contribution to the work of the body, helping it cope with seasonal difficulties and activating the protective functions of the immune system.

For reference. Calorie content of the product: per 100 g - 27 kcal. Fats, proteins - 0.9 g each, carbohydrates - 4.7 g.

Pickled jalapenos with tomatoes - spicy adjika recipe

This marinade recipe goes well with both meat and fish products.

Jalapeno is one of the hottest varieties of pepper. This is an ideal option for making adjika.

Ingredients (for 6 liters of adjika):

• red bell pepper - 6 kg;
• jalapeno - 300 g;
• vegetable oil - 500 ml;
• garlic - 500 g;
• thick tomato puree - about 2 kg;
• parsley - a large bunch;
• salt and sugar to taste.

How to cook:

1. Pour vegetable oil into a saucepan, add garlic, chopped in a meat grinder. Mix and leave for 15-20 minutes.
2. Rinse and peel the Bulgarian pepper, pass through a meat grinder.
3. Grind jalapenos, after removing the tails.
4. Simmer the oil and garlic mixture for a few minutes, then add the jalapeno and bell pepper. Mix.
5. Cook over low heat for 50-60 minutes, remembering to stir.
6. Then add chopped parsley and tomato puree (twisted and boiled tomatoes).
7. Add salt and sugar to taste.
8. To correct the sharpness of adjika, add ground red pepper.
9. Then pour into sterile jars and seal.
10. Leave to cool, turning the dishes over and covering with a blanket.

For reference. When cooking, adjika is sharper, but with storage, the sharpness decreases.

There are other recipes for harvesting jalapeno peppers for the winter. You can use a classic sweet-spicy marinade or a Mexican-style marinade. If pickled whole, the stalk is not removed, but a small incision is made along the fruit so that the pepper does not burst.

Pickled green pepper

A simple appetizer recipe that lasts a long time and goes well with barbecue and other hot meat dishes. Prepared with and without brine.

To prepare a snack without brine, you will need:

• hot pepper - 5 kg;
• garlic - 4 large heads;
• salt - 450 g;
• greens - a large bunch.

Grind garlic and herbs, mix. Pierce the pepper with a fork in several places and put in a deep container, interspersed with the garlic mixture. Cover with sterile gauze and put a heavy oppression. Leave in a warm place for several days.

For a dish with brine you need:

• hot pepper - 3 kg;
• coarse salt - 1 cup with a slide;
• water - 5 l;
• dill - 1 bunch.

Mix coarsely chopped greens with half of chopped garlic (you can use a garlic press) in an enamel pan, add the remaining whole garlic there. Pierce the washed and dried pepper with a fork, combine with herbs and garlic.

After pour brine (mix cold water and salt) and cover with gauze, put oppression. The snack comes in a warm place, on average from 3 to 10 days. Readiness is determined by the color of the pepper - the fruits should turn yellow.

You can store cooked peppers without brine, in clean, dry jars. It is not necessary to sterilize the container, it is enough to wash the cans with soda.

Hot pepper in tomato-honey sauce

This original recipe will add spice to ordinary dishes.

For cooking you will need the following ingredients:

• pepper - 3 kg;
• tomatoes - 2.5 kg;
• honey - 2 tbsp. l.;
• vinegar 9% - 250 ml;
• sugar - 2 tbsp. l.;
• salt - 3 tbsp. l.

Before preservation, wash the pepper thoroughly, pour over the marinade (heat the vinegar to a comfortable temperature and mix with honey). Leave the workpiece for several days in a warm place.

Take out the vegetables, put them in jars and pour over the marinade. Spin. Allow to cool completely at room temperature.

Korean express marinade

The only drawback of this recipe is the impossibility of harvesting pepper for the winter. The dish is meant to be eaten quickly.

You will need:

• capsicum - 1 kg;
• garlic - ½ head;
• water - 400 ml;
• vinegar 6% - 70 ml;
• black pepper - 1 tsp;
• salt and sugar - 0.5 tbsp. l.;
• ground red pepper - 1 tsp;
• ground coriander seeds - 1 tsp.

To prepare the marinade, add spices, vinegar, chopped garlic to hot water. Boil. Put the pods in a container and pour over the marinade. After 2-3 days, Korean pickled peppers are ready.

Spicy pickled chili pepper appetizer

Canned chili will perfectly complement the taste of baked fish steaks, meat dishes, and will also become a spicy seasoning for first courses.

For cooking, you need a minimum of products and effort.

Ingredients:

• chili peppers - 10-15 pods;
• sugar - 4 tsp;
• salt - 2 tsp;
• vinegar 9% or wine - 250 ml.

Rinse and clean the pods well, remove the tails. Cut into small rings. Place in clean, dry jars and pour marinade (mix salt, sugar and vinegar). Roll up and send for storage at a temperature of + 5-7 degrees.

No less delicious recipe with a spicy-sweet taste:

• chili pods;
• mustard seeds;
• allspice;
• Bay leaf;
• vinegar essence (preferably apple).

Rinse pepper thoroughly and dry. Pierce each peppercorn with a fork. At the bottom of a sterilized jar, put mustard seeds and allspice, mix. Divide the peppers into bowls.

To prepare the marinade, mix vinegar essence with honey, let it brew for 30 minutes. Pour the marinade into jars, close the lid tightly, shake a little.

Whole hot pepper without sterilization

A simple recipe for conservation without sterilization. Ingredients per 700 g jar:

• hot pepper - 350-400 g;
• sugar - 2 tbsp. l.;
• salt - incomplete 1 tbsp. l.;
• allspice - 3 peas;
• table vinegar - 50 g.

Rinse the pepper thoroughly, place in a jar and pour boiling water over it. Leave for 15-20 minutes. Drain the water from the jar into a saucepan, add salt, sugar, allspice. Boil for about 7 minutes, then add vinegar.

Advice. While the filling is being prepared, boil the metal lid in water.

Gradually pour peppercorns with marinade, roll up, turn the jar over, wrap it with a blanket. Leave for a day.

Marinated fire appetizer "Gorgon"

A promising name for all spicy lovers. Does not require sterilization. Components:

• hot pepper - 1 kg;
• sugar and salt - 3 tablespoons each;
• vegetable oil - 250 ml (optional, without oil);
• 9% vinegar - 125 ml;
• water - 1.5 l;
• garlic and dill to taste.

Wash intact, dense hot peppers, cut off the dry ends, but leave small tails. The fruits can be left whole or the stalks with seeds can be removed, the pulp cut into pieces (pepper will be less spicy). The last procedure is best done with gloves.

Put the fruits in a saucepan, pour boiling water and leave for 5 minutes under a closed lid. Drain the water.

For the marinade, add vinegar, oil and sugar with salt to the water, let it boil for 4-6 minutes.

In prepared jars, put a little dill and a few cloves of garlic to taste. Place blanched hot peppers neatly into jars. Pour boiling marinade over, cover with sterilized lids and roll up. Turn the jars over, wrap well and leave overnight.

For those who are going to cook a savory snack for the first time, experienced housewives reveal the secrets accumulated over the years:

1. The most pungent part in pepper is the seed. Adjust the spiciness of the pepper by removing or leaving the seeds.
2. To give extra sharpness and piquant taste, horseradish leaves are placed at the bottom of the jar.
3. Wear latex gloves when handling hot peppers to avoid skin irritation.
4. The pepper blank will come out more beautiful if you take fruits of different colors.
5. Pickled hot peppers will turn out tastier if you pour boiling water over it 3-4 times.
6. Thinner pods marinate faster.
7. Before canning, cut off the dry tips of the pods, but be sure to leave at least a small tail - it will be convenient to hold while tasting.
8. If there is no hot pepper for a whole jar, fill the container with Bulgarian strips, in such a preparation it will become spicy and no less tasty.
9. Allow the workpiece to cool completely. After that, move it to a pantry or basement with good ventilation and constant air humidity.

Conclusion

Pickled hot peppers are a great opportunity to enjoy a delicious vegetable and benefit from the product throughout the year. By stocking this appetizer, you will delight yourself and your loved ones with a savory dish until the next season.

Even an inexperienced cook can cook a dish - the recipes are so simple and accessible. And the taste of a spicy snack will not leave indifferent any taster.

Pickled hot peppers are the perfect winter preparation. It goes with first courses, side dishes, barbecue, as an independent snack for feasts. The spicy taste is preserved even in pickled form.

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.

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

You will need:

• 500 g pods;
• 1 liter of water;
• 1 st. l. salt;
• 1 st. l. Sahara;
• 1 head of garlic;
• vinegar 9% - 50 ml.

Step-by-step instruction:

1. We wash the pods, dry them.
2. We clean the garlic.
3. Bring water to a boil. Add salt, spices, sugar. Pour in the vinegar last.
4. Boil peppers and garlic in boiling water for 10 minutes.
5. Divide the pepper into jars. Cover to the brim with boiling marinade.
6. Roll up lids. Turn upside down. Put in a dark place.

Prescription without sterilization

A simple recipe that does not require boiling marinade, sterilizing jars. It is only important to observe 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:

1. Peppers should be thoroughly washed and dried on a towel.
2. We sterilize jars, lids with boiling water or in the oven.
3. At the bottom of the container we lay bay leaves, parsley and other spices as desired.
4. We fill the jars closely with pods.
5. Pour boiling water into jars to the top.
6. Let stand covered for 15 minutes.
7. Drain the brine into a saucepan. Boil. Add salt and sugar.
8. Add 1 tbsp to each jar. l. vinegar.
9. Pour boiling marinade over peppers. Screw the lids on tightly.

A savory snack will be ready to eat in a month.

Cooking in Armenian style with aromatic herbs

The Armenian recipe for making pepper for the winter will delight even gourmets. Thanks to a special method, the appetizer is tender and not too hot. It's the perfect addition to any meal!

Need to prepare:

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

Procedure:

1. Cut the washed and dried pods at the base in place of the seeds. Place in a large bowl.
2. Mix chopped parsley and garlic with salt. In this mixture, the pepper should lie down for a day.
3. Combine oil and vinegar in a pan. Roast the pepper.
4. Place the finished component in jars. Sterilize them in a water bath for about 20 minutes.

The snack will be ready to eat in a day.

Pickled hot green pepper

In addition to red chili, a green vegetable is also suitable for pickling. This species is appreciated by gourmets. The recipe is just as simple, but the taste is slightly different.

Prepare:

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

Follow these steps:

1. Chili pods must first be boiled. Divide into jars.
2. Prepare the marinade: dilute salt, sugar, honey in clean filtered water. Boil. Before being ready, pour in portions of vinegar, oil.
3. Pour the pods with the prepared brine. We roll up the lids with a key.

Hot peppers for the winter are preferred to close, mainly by lovers of hearty and fatty dishes. This appetizer has a unique ability to improve the taste of such products, so true gourmets and connoisseurs of gourmet cuisine must keep several jars of marinated pepper in the winter stock.

Hot pepper for the winter is preferred to be closed, mainly by lovers of hearty and fatty dishes.

Pickled pepper differs from the fresh brother in an unusual improved juicy taste. You can cook such an appetizer at home in different ways: ferment, pickle, pickle. The blank will differ only in taste notes and storage method.

In order to pickle spicy pods for winter storage, you will need the following ingredients:

• bitter green pepper;
• 5 garlic cloves;
• 60 grams of vinegar;
• 30 grams of salt;
• herbs, spices to taste.

This appetizer should be closed in glass containers, so you should prepare them first: wash clean and scald with boiling water.

1. The pepper is thoroughly washed, the stalk is cut off and the seeds are removed.
2. Sliced ​​garlic, herbs and spices are placed at the bottom of small glass containers. Lay the prepared hot vegetable.
3. Salt is introduced and the contents of the jars are immediately poured with boiling water, vinegar is added.
4. Sterilize the snack within a quarter of an hour after boiling the liquid, roll up.

The finished product has a spicy taste and aesthetic appearance. It is also easy to save: this blank is not picky and easily retains its taste in any conditions.

Hot pepper for the winter (video)

Hot pepper for the winter with tomatoes

You can preserve a sharp pod with the addition of other vegetables. Most housewives prefer this method of harvesting, moreover, it is quite simple and versatile.

Such a treat is prepared from various assorted vegetables, but one of the most popular options is the combination of peppers with tomatoes. Preservation of such a workpiece involves the preliminary preparation of glass containers and the following ingredients:

• 500 grams of sharp pods;
• 4 large ripe tomatoes;
• a head of garlic;
• 100 grams of refined oil;
• salt to taste.

You can preserve a sharp pod with the addition of other vegetables.

Small glass containers in which snacks are planned to be blocked are pre-washed and sterilized over steam.

1. Wash the tomatoes, cut into slices, cutting off the stalk area.
2. Sharp pods are washed, cut off the stalk, cut into small slices.
3. The garlic is peeled and crushed through a press.
4. Pass vegetables through a meat grinder, add garlic.
5. Oil is introduced into an enameled container, the vegetable mixture is transferred, salt is added and sent to the fire.
6. After boiling, vegetables are boiled over low heat for half an hour, transferred to prepared containers and sterilized for a quarter of an hour.

A sharp billet should be stored in a cool place, so it will overwinter without problems and retain its taste.

Hot pepper for the winter: a simple recipe

Red chili, prepared for the winter according to a simple recipe, is distinguished by a unique taste and aroma. It is recommended to preserve such a burning snack as a whole, while maintaining the integrity of the vegetable: the stalk is not cut off and the seeds are not removed from them.

The main components of such a snack are:

• hot chili;
• ½ large spoon of salt;
• a large spoonful of sugar;
• 50 grams of vinegar.

Red chili, prepared for the winter according to a simple recipe, is distinguished by a unique taste and aroma.

Before proceeding with the vegetable pickling procedure, sterile glass containers are prepared.

1. The containers are filled to the top with pre-washed pods, the vegetables are poured with boiling water and left for a quarter of an hour.
2. Boiling water is poured into an enameled container, salt and sugar are added, after boiling, vinegar is introduced.
3. Pods are poured with boiling marinade again, rolled up.

The marinade itself is not edible because of its spiciness, but pepper is ideal for lovers of dishes with a “spark”.

How to preserve bitter pepper for the winter without sterilization

You can pickle hot pods, keeping them as reminiscent of fresh peppers as possible, according to a special recipe, the secret of which has been kept by the inhabitants of Crimea for many years. It is not difficult to prepare this snack, it should be stored in a cold place, it is well preserved even without prior sterilization.

To preserve sharp pods, stock up on ingredients in advance:

• a couple of kilograms of hot pepper;
• 3 large spoons of salt;
• wine vinegar.

You can pickle hot pods, keeping them as reminiscent of fresh peppers as possible, according to a special recipe

Cooking sequence:

1. The pods are washed, the stalk area is cut off, the seeds are cleaned, chopped into medium-sized pieces.
2. Grind the processed pepper in a meat grinder.
3. Thoroughly mix salt and pepper.
4. Prepared sterile containers are filled with the prepared mixture, filled to the neck with wine vinegar.
5. Close with hot nylon lids and send for storage in the refrigerator.

This spicy dish is added to pilaf, soups, meat dishes. Pickling a spicy ingredient is done quickly and this spicy snack is stored without problems for a long time in the refrigerator.

Cooking bitter pepper in Georgian for the winter

Spicy fire is considered one of the main ingredients of the national Georgian cuisine. Preservation of a burning vegetable in Georgian begins with the preparation of the following prescription components:

• 2 ½ kilograms of hot pepper;
• 150 grams of garlic;
• a glass of refined oil;
• 500 grams of white wine vinegar;
• 50 grams of fresh parsley;
• sugar (can be replaced with honey) - 3 large spoons;
• 100 grams of celery root;
• spices, salt to taste.

A spicy fire is considered one of the main ingredients of the national Georgian cuisine.

The preparation of a spicy dish begins with the preparation of the main ingredient: it is washed well and cut on one side.

1. Vinegar, sugar and salt are mixed with oil in an enameled container, brought to a boil.
2. Half of the peppers are laid out in a boiling marinade, boiled for 7 minutes, after which the second half of the ingredient is boiled.
3. Grind celery, garlic and parsley, add to the peppers and pour them with the cooled marinade. Keep in the refrigerator for a day.
4. The marinade is drained, the vegetable is transferred to sterile containers. Let the marinade boil again and pour over the peppers. After that, the dish should be rolled up.

After the Georgian pods have cooled, they are sent for storage in a pantry or cellar.

Preparation of bitter pepper in Armenian

Armenian cuisine, for its part, also offers the option of preparing spicy snacks, only their recipes suggest pickling peppers. For such a dish, a burning ingredient is chosen greenish in color, long and thin.

For this salting option, a set of ingredients is being prepared:

• 6 kilograms of hot pepper;
• 2 large heads of garlic;
• a bunch of dill;
• 2 cups of salt.

Before proceeding with the preparation of Armenian pepper, the main ingredient should be dried a little: it is laid out in one layer and left for a couple of days at room temperature.

1. Each pod is pricked with a fork in several places after washing.
2. Greens and peeled garlic are chopped with a knife, mixed with prepared pods.
3. 10 liters of liquid at room temperature are mixed with salt until it is completely dissolved and pepper is poured over it.
4. The main ingredient is fermented for several days until yellowing.
5. The brine is drained, the soaked pepper is placed tightly in sterile glass containers, sent for sterilization for a quarter of an hour, after which it can be closed for the winter.

Hot pepper for the winter (video)