Delicious recipes: Korean pepper for the winter. How to pickle hot, sweet, bitter, chili, and bell peppers for the winter? Recipes for pickled and canned peppers for the winter in jars, without sterilization, with vegetable oil Salted hot peppers

Delicious recipes: Korean pepper for the winter. How to pickle hot, sweet, bitter, chili, and bell peppers for the winter? Recipes for pickled and canned peppers for the winter in jars, without sterilization, with vegetable oil Salted hot peppers

25.11.2023 Bakery

In summer, sweet capsicums are inexpensive, but in winter their prices increase several times. People who love this vegetable have to limit their consumption. Meanwhile, this product is very useful. For example, its vitamin C content is higher than that of lemons or cabbage. It is not surprising that experienced housewives strive to close as many canned foods as possible with this healthy vegetable. One of the popular preparations is Korean-style bell pepper, which even an inexperienced cook can make for the winter.

Cooking features

Pepper contains natural substances, thanks to which it is well stored even at room temperature, if you do not make mistakes during preservation. At the same time, it requires minimal heat treatment, as a result of which salads with it can often be prepared without sterilization. This allows you to preserve the maximum of useful substances contained in this vegetable, and at the same time significantly facilitates the housewife’s work. However, if you violate the conservation rules, the result can be disastrous.

To prepare a Korean snack, you need to choose strong and unspoiled fruits. It’s better if they are different colors, then the salad will look brighter and more appetizing.
Try to minimize the time of intensive heat treatment of bell peppers, since vitamin C, which this vegetable is rich in, is destroyed under the influence of high temperatures. However, you cannot completely abandon heat treatment, otherwise the snack can only be stored in the refrigerator, and even then for a short time (up to 3 months).
The taste of Korean snacks gives vegetables a certain set of seasonings, which necessarily includes different types of ground peppers and coriander. It may also include nutmeg, turmeric, cloves, and dried garlic. Fresh garlic is also included in the salad. The cook can select the ratio of dry seasonings to his own taste, but if you have little experience in preparing Korean snacks, it is better to trust the proportions recommended in the recipe or purchase a ready-made mixture of seasonings for Korean carrots.
Korean pepper jars must be washed with baking soda and sterilized. The lids are also sterilized by boiling. Plastic lids for winter preparations can only be used when stored in the refrigerator. If jars of snacks will be kept indoors, they must be covered with metal lids to ensure an airtight seal.
The canned food is left upside down under the blanket to cool. In such conditions, additional conservation occurs, which has a beneficial effect on the safety of homemade products.

Korean bell peppers can be closed for the winter in a single version, but they are often supplemented with other vegetables. Its final taste depends on the composition and method of preparation of the snack.

Whole Korean pepper for the winter

Composition (per 2 l);

bell pepper – 1.5 kg;
salt – 40 g;
sugar – 40 g;
water – 0.25 l;
ground coriander – 5 g;
table vinegar (9 percent) – 125 ml;
garlic – 10 cloves.

Cooking method:

Wash the peppers. Cut out the stems of the fruits and remove them along with the seeds, wash the inside so that no seeds remain. Dry with a napkin.
Pass the garlic through a press. Mix it with coriander, salt and sugar. Rub the inside of the peppers with the resulting mixture. Leave for 5 hours in a cool place.
Pour the juice formed during this time into a saucepan and add water to it.
Sterilize jars and matching lids.
Place the peppers in the jars as tightly as possible (you can even insert the fruits one into the other).
Boil the brine. Cook it for 2-3 minutes.
Pour in the vinegar, boil for another minute and remove from heat.
Pour the resulting marinade over the peppers. If there is not enough, add a little boiling water to the jars.
Roll up the jars, turn them over, cover with a blanket.

Once the jars of snacks have cooled, they can be stored in the pantry or any other place where winter supplies are usually stored in your home.

Korean pepper slices for the winter

Composition (per 2 l):

bell pepper – 3 kg;
water – 1 l;
hot capsicum – 1 pc.;
garlic – 2–4 cloves;
sugar – 0.3 kg;
salt – 40 g;
seasoning for Korean carrots – 15 g;
vegetable oil – 0.2 l;
table vinegar (9 percent) - 0.2 l.

Cooking method:

Prepare the bell pepper by washing, deseeding, and cutting each pod into 6-8 pieces to create long strips. Just wash the hot peppers.
Boil water, pour salt and sugar into it, wait for them to dissolve.
Dip a pod of hot pepper into boiling water, pour in oil and vinegar, add seasoning. Wait for the marinade to boil.
Add sweet pepper strips to the marinade. Cook them in the marinade for 5 minutes.
Place a clove of garlic in pre-sterilized jars.
Remove the hot peppers from the pan - they are no longer needed.
Fill the prepared jars with pieces of sweet pepper.
Pour in hot marinade.
Seal the jars and turn them over. Leave to cool under the blanket.

According to this recipe, the pepper turns out to be sweet and sour, with spicy notes, and has an aroma characteristic of Korean snacks.

Korean bell pepper with carrots

Composition (per 1 l):

bell pepper – 0.8 kg;
carrots – 0.2 kg;
water – 0.3 l;
garlic – 4 cloves;
coriander – 5 g;
pepper mixture – 5 g;
apple cider vinegar (6 percent) – 70 ml;
vegetable oil – 50 ml;
salt – 10 g;
sugar – 50 g.

Cooking method:

Peel the carrots and grate them on a special grater.
Peel the pepper and cut it into strips.
Finely chop the garlic.
Place the vegetables in a saucepan, sprinkle with salt, sugar, and seasonings. Stir. Leave for 30–60 minutes.
Boil water, pour boiling water over the vegetables and place on low heat. Cook for 2 minutes after boiling.
Place peppers and carrots in prepared jars.
Add oil and vinegar to the brine, boil for about a minute, pour over the appetizer.
Seal the jars tightly and leave to cool in a steam bath.

Pepper marinated in Korean style with carrots even looks like the familiar Korean salads. The snack does not require special storage conditions.

Korean bell peppers can be sealed for the winter using several recipes, each of which is good in its own way. The advantage of the snack is the ability to preserve it without sterilization in jars.

Chili pepper twisted with garlic is a spicy Korean seasoning. In Korean it is called "kochi". Kochi has a very hot taste, which is not surprising, since the seasoning is based on one of the hottest peppers in the world: it is peeled and minced through a meat grinder along with garlic in a 2:1 ratio.

A more familiar analogue of kochi to us can be called Georgian adjika: it is prepared in the same way as kochi, but its composition is a little more complicated: in addition to pepper and garlic, adjika includes spices and salt, and more complex and milder-tasting options contain tomatoes and eggplants and other vegetables. Kochi differs from adjika in that it has a pure, sharp taste without impurities and does not tolerate any unnecessary additives.

If you are interested in the rich world of Korean cuisine, we recommend starting your acquaintance with Korean carrots, panchani or eggplant hee.

Cooking recipe in stages:

Preliminary processing

In order to prepare such peppers, we need very hot red peppers. Wash the pepper and carefully remove the seeds and stems. In this case, you don’t have to worry about the appearance of the pepper - you still need to chop it later. But you should take care of the safety of your hands - pepper juice is very caustic, so we strongly recommend cleaning it with rubber gloves.

Basic processing

Grind the prepared pepper together with the garlic through a meat grinder. For better mixing, we recommend alternating the scrolling of the garlic and pepper - this way they will mix well even during the scrolling process. You can also use a blender for grinding. Add salt, mix well. You can taste the resulting product - it should be quite salty. However, try it very carefully - if you took good pepper, the product will be very hot.

Decorating the dish and serving it on the table

Throughout the entire cooking process, it is advisable to wear gloves to avoid getting pepper on your skin.

Yangnim (Korean secret seasoning)))

I’m revealing the secret of the taste of Korean dishes - it’s all about the seasoning, which, no matter how you look in stores, you won’t find! This seasoning gives a special color and aroma to salads, and it’s not even worth mentioning the fiery and at the same time spicy-pleasant taste!
This beauty can be stored for years (if you have prepared too much) without spoiling at all. I try to make such a preparation once every two years, what can you do, mother laziness is ahead of us..., well, the rest of the text!
Garlic - 1 kg
hot pepper (this time I had a very hot one, which is small with thin flesh, but in general I like hot peppers, which are long and twisted, I think they are more “nutritious”))) - 600g
red bell pepper - 400g
Figuratively speaking, the ratio of pepper to garlic is 1:1, but the spiciness of the finished product can be adjusted by replacing a certain amount of hot pepper with bell pepper.

I soaked the garlic in water overnight (this makes it easier to clean!)

This year I peeled the seeds from the hot peppers, I didn’t have to peel them, but my equipment was impenetrable,

so I boldly dealt with the pepper innards! This was the most difficult part of the job. Then everything is simple. Grind all the ingredients in a meat grinder,

mix

and add salt. There is no need to skimp on salt; I poured ALMOST half a pack into this amount of garlic and pepper (350 grams exactly). The “salinity” of the salt, so to speak, is of great importance. Therefore, try not to over-salt; it is better to let it sit for an hour (so that the salt dissolves). and then taste it and if everything suits you...

That's all. Now to the jars and to the pantry.
And here is the most delicious Korean sandwich:

improves immunity, kills pathogenic bacteria, promotes the breakdown of cholesterol and eliminates cholesterol plaques in blood vessels, etc., etc.! Well, simply put, it’s TASTY and HEALTHIER. Cheers!

RECIPE FOR TWISTED HOT PEPPERS

You will need: 1 kg of hot pepper, ½ cup of apple/wine vinegar 5-6%, 1 tbsp. salt.

How to prepare hot peppers for the winter. Ripe hot pepper of any color, you can have several colors at once, rinse, cut off the stalks, pass together with the seeds through a meat grinder (large grill), mix with vinegar and salt, put in sterilized jars, seal with sterile lids, store in a cool, dry and dark place .

This preparation is suitable for fried poultry and meat, fish, soups and broths, and can also become an excellent basis for adjika.

Korean hot pepper is a spicy preparation that can be stored either at room temperature or in the basement or cellar, thanks to the added vinegar - it plays the role of a preservative. Be sure to steam the vegetables in the jar before adding the marinade so that the preserved food does not ferment during storage. The hottest part of the pod is the seeds; they can be removed, giving the dish a less pungent taste, but be sure to use gloves so as not to burn the skin of your hands.

During the winter, hot peppers can be added when cooking fish soup from any type of fish, borscht, soups and main courses. Create savory pates and dips by pureeing pieces of pickled pods along with other ingredients. Most importantly, do not forget to add coriander and ground ginger - without them the taste of the dish will not be the same.

So, prepare the necessary ingredients and let's start cooking!

Rinse the jar and hot peppers, place them in a container with slight pressure, trying to place as many fruits in it as possible, but so that they do not burst. If desired, remove seeds from pods while wearing gloves. Boil water and pour boiling water into a jar, cover with a lid and steam for about 10 minutes. Then drain the liquid from the container. If you are against filling it twice, then simply pour the boiling marinade over the washed vegetables, add 1 aspirin tablet to the jar and screw on the lid of the container. Store the product in the refrigerator or in the cold.

Pour all the dry seasonings, spices, and salt into a cauldron or other container. Peel the garlic cloves, rinse and cut into slices.

Pour in water and boil the brine by placing the container on the stove. Turn off the heat and pour in the marinade.

Pour the hot marinade into the jar with the peppers.

Immediately screw the lid onto the container tightly using the thread or wrench.

Turn the workpiece over and check its tightness. Let cool, covered with a blanket. Then transfer it to storage.

Korean hot pepper is completely ready!

Have a nice day!

Winter preparations are sacred for every housewife. Most often, cucumbers and tomatoes are rolled up; all varieties of lecho and eggplant twists are quite popular. But pickled hot peppers are prepared much less frequently for the winter. And even fans of spicy snacks. Meanwhile, this vegetable is extremely healthy: those who regularly consume it are completely protected from heart problems. And the bitterness of winter can lift your spirits and give you vigor.

Features of working with hot pepper

If you are interested in the idea, learn the basic techniques for pickling hot peppers. It is not without reason that it is called fiery: by handling the pods with unprotected hands, you will fully experience the “fiery” character of the vegetable. Despite the fact that most recipes do not require gutting peppers, it is better to handle them while wearing thin rubber gloves.

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

Pepper "Gorgon"

The name is fully justified: in winter, after opening the jar, you will find a very hot snack. 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 cut shallowly. Peppers are placed in clean jars, preferably alternating in color. The containers are filled with boiling water for ten minutes, which is then drained and replaced with marinade. For this, salt and sugar (one and a half spoons each) are poured into one and a half liters of water, the liquid is boiled, and after removing from the heat, strong, 9 percent vinegar in the amount of three spoons is poured into it. Pickled hot peppers for the winter are poured with the resulting mixture, the jars are rolled up and turned over until they cool. You can simply store it in the pantry - this twist does not explode.

Georgian pepper

Mountain peoples highly respect spicy dishes and seasonings. Pickled hot peppers are also not ignored. The recipe offered by Georgians boasts a beautiful and fiery result of its implementation. There is no need to cut off the stalks. First, long peppercorns are pricked with a fork and spent on the table for a day. Then pour boiling water over it for a quarter of an hour and strain. About six heads of garlic are peeled and finely chopped (or minced) with celery, dill, parsley and cilantro. Take a lot of herbs, the preparation should turn out not only hot, but also spicy. Add a glass of salt to the mixture, two glasses of wine vinegar (you can also use apple cider vinegar, it won’t work well with table vinegar), four glasses of vegetable oil and half a glass of sugar. This volume is enough for five kilos of raw materials. Pour the boiled marinade over the peppers, mix and set aside for two hours. Afterwards they are put into jars and sterilized. For half-liter bottles, 10 minutes is enough; for liter bottles, it takes about twenty minutes.

"Tsitsak"

This is the name of pickled hot pepper in Armenian. Moreover, only a certain variety is suitable for it: long, thin, light green in color. You can, of course, take another hot pepper, but the result will not be quite “Tsitsak”. First, the pepper is left unwashed for a couple of days (this is important!) in bulk on the table to wilt a little. Then it is washed well and pierced through with a fork 2-3 times. Place dill with umbrellas at the bottom of some suitable container and add peeled garlic. The step is optional, but it gives the final product a special piquant note. To make brine, coarse non-iodized salt is dissolved in cold water at the rate of one glass per five liters of water. Peppers are poured with it and pressed down with a not very heavy load so that they do not float up. Peppers should not be salted in the cold. The time it will take for this task is impossible to pinpoint; it depends on many parameters. A sign of readiness will be yellowing of the pods.

When the marinated Armenian hot pepper reaches its proper condition, it is strained out of the brine and compacted tightly into clean jars. The brine that accumulates at the bottom during installation must be drained. Then you can go in different ways.

Jars with pepper, but without brine, are sterilized and sealed for ten minutes.
You can prepare a new brine using the indicated proportions, pour boiling water into the jars, sterilize for the same time and close.
If you have a cellar, this is generally ideal: pickled Armenian hot peppers for the winter are filled with cold marinade, covered with thick plastic lids and hidden in the basement.

It is stored for a long time and is eaten faster than it has a chance to spoil.

Tomato filling

It is often used when rolling tomatoes and lecho; there are recipes for similar rolling 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 “Ogonyok”. They need to be washed well, cut off the tails and fried a little in sunflower oil. The 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 the canned food, since the acid contained in the tomatoes acts as a preservative. The peppers are placed in jars with the “sauce” poured over each layer. The containers are sealed and sterilized for a third of an hour.

Oil marinade

The recipe will appeal to those who are not too keen on vinegar in their dishes. In addition, such pickled hot peppers are prepared without sterilization. The pods are well washed and dried, but not prepared in any other way: no splitting, no wilting, no cutting off the “butts”. The peppers are packed tightly into jars (sterilized and dry, of course), sprinkled with slices of garlic and spicy dry herbs at the cook’s discretion. Olive oil, cold pressed, is heated to a boil. Thrifty housewives can replace such an expensive product with sunflower, but not refined or deodorized. The vessels are filled with hot oil to the very top so that there are practically no voids between the lid and it. We seal it and put it in a dark place. And in winter, the oil with which pickled hot peppers were poured will become an excellent salad dressing.

Honey marinade

The use of the proposed filling allows for the absence of a hermetically sealed seal: the winter stock is perfectly stored even under thick plastic lids or the old fashioned way - with the necks tied with gauze. True, in this case you will have to keep it in the cold. But it turns out a spicy and unusual pickled hot pepper. The recipe gives the following ratio for the marinade: per glass 9% vinegar to two tablespoons of honey. You can even use candied one, but it will take longer to dissolve. The amount of honey can be adjusted depending on the degree of sweetness you prefer. 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 add the marinade after the honey has completely dissolved.

Hot pepper appetizer

Until now, we have considered recipes from, so to speak, a pure and lonely vegetable, and in its whole form. However, pickled hot peppers for the winter can also be prepared in the form of a spread paste, which will become simply a wonderful snack when placed on a crust of bread. Half a kilo of pods is freed from the tails, but not cleaned, and put 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 simmered for about half an hour, until the liquid has evaporated almost completely and the appetizer has acquired a thick consistency. The mass is poured into jars. If long-term storage is expected, they are sterilized for 10-15 minutes. Otherwise, the containers can simply be covered with a screw or plastic lid and stored in the bottom of the refrigerator.

Description

Korean hot pepper- This is one of the many recipes for making fried stuffed peppers. Many people will think that stuffing narrow capsicums is almost impossible. However, by preparing it this way, you will get an original Korean snack.

The Korean hot pepper recipe is very simple, like many Korean dishes. This pepper turns out to be very satisfying and piquant, since its main ingredient is minced meat. Just don’t think that you will have to literally stuff the minced meat into a narrow peppercorn, because the cooking technology here is somewhat different. The difference is that the hot pepper must be cut in half and the minced meat placed over its entire surface, compacted a little. After this, each half is dipped in egg batter and fried in a hot frying pan for several minutes. The result is a spicy stuffed pepper fried in egg batter. This is an interesting recipe that the inventive Koreans came up with. Let's try to cook it, adding a new dish to the daily menu. Well, if your friends are fans of spicy food, then this pepper can be served on the holiday table.

If you can’t wait to learn about all the nuances and secrets of cooking hot peppers in Korean, then quickly study our step-by-step photo recipe. When you try this original snack, be sure to share your impressions. We assure you that this Korean dish will become your husband’s favorite snack, because this pepper goes perfectly with fresh, cold beer.

Ingredients

(5 pieces of Dungan)
(100 g)
(2 pcs.)
(taste)
(taste)
(2-3 tbsp.)

Cooking steps

First, you need to cut out the stalk of the pepper and cut the pod in half. Carefully remove all seeds and rinse each half thoroughly under running water. Don’t think that all the heat is gone with the seeds, since capsicum varieties (especially Dungan, which we use in this case) retain their heat in the pulp.

Place a few tablespoons of wheat flour on a plate. Dust the inside of each pod half with flour and set aside.

Place the minced meat in a small container and add a little salt and black allspice to it. Mix it thoroughly and beat it a little so that it becomes solid and dense. Take half a pepper and fill it completely with minced meat from one end to the other. Stuff the other halves in the same way. Roll each peppercorn with minced meat in flour on all sides.

Take a deep plate and break 2 chicken eggs into it. Using a fork or whisk, beat the eggs until foam forms: this will make the batter porous and airy. Each stuffed half must be dipped in batter.

Heat a frying pan, pour vegetable oil into it and reduce heat. When the oil is hot, add the peppers minced side down and fry until the batter turns golden brown.

When one side is nicely fried, turn the pepper over and fry the other side until golden brown. Place the fried hot peppers on a dish, having previously covered it with a paper towel: this will remove the excess fat that the batter absorbed during frying. This is what Korean hot pepper looks like. It turns out very tasty and satisfying, and the minced meat is completely saturated with the aroma of fresh vegetables and absorbs a moderate amount of spiciness. Try this appetizer for dinner. Be sure that your husband will forever approve hot stuffed peppers on his menu.