Bitter capsicum is well known to housewives. I added a little more than necessary, and the food becomes impossibly spicy. However, such a pepper has many fans, because dishes with hot seasoning are not only fragrant and tasty, but also have medicinal properties. Therefore, more and more people are interested in what methods can be used to prepare hot peppers to diversify home cooking in winter?

The American Indians were the first to grow paprika, and it came to the countries of Europe and Asia relatively recently - in the 16th-17th centuries. But these days it is even difficult to imagine Indian, Korean or Chinese cuisine without the characteristic pungent taste. The unique properties of hot pepper are gradually gaining more and more fans around the world. Why is this happening?

1. Hot peppers contain many vitamins useful for the body - C, group B and carotenoids. Interestingly, lemon contains half of vitamin C than raw hot pepper pods. In addition, peppers contain fatty oils and sugars.
2. The pungency of pepper directly depends on the alkaloid capsaicin, which is part of it, and this substance is able to relieve pain and reduce inflammation.
3. Thanks to bitter pepper, the body produces endorphins - hormones of happiness, joy and pleasure. They reduce stress and help cope with insomnia.
4. For many years it was believed that eating spicy food was harmful. Recent research by scientists suggests the exact opposite. Hot pepper improves appetite and, if consumed in small quantities, qualitatively normalizes digestion.
5. Eating hot peppers is especially useful in old age. It improves metabolism and blood circulation, normalizes blood pressure, and also prevents the development of atherosclerosis and reduces the risk of blood clots.

Types of hot peppers and their safety in processing

There are only four cultivated types of hot pepper: Peruvian, Mexican, Colombian and pubescent. Over the years, crossing them, people have grown a great variety of varieties that differ in their sharpness, taste, size, shape of the pods and their color. Some peppers taste almost not hot, and some varieties seem to burn with fire.

The main thing in which all peppers are similar is that they have a pungent, pungent, slightly bitter taste. Therefore, in cooking, they try to use them in small quantities, as a seasoning for salads, first and second courses, and less often for baked goods and drinks.

Be careful when handling hot peppers. Burning substances, getting on the mucous membranes or micro-wounds on the hands, can cause pain and a strong burning sensation. Therefore, when harvesting peppers, the room should be well ventilated. It is advisable to wear gloves on your hands. In addition, you need to try not to touch your face with your hands, and even more so your eyes. If pepper does get in your eyes, rinse them with plenty of water.

Drying methods for hot peppers

It is very convenient to store hot peppers in dried form, and there are several ways to dry it. At the same time, you can dry both whole pods and halves of peppers with already removed seeds.

The easiest way is to hang the pods from ropes or strong, harsh threads. You just need to choose a well-ventilated room, a summer cottage terrace, a shed, an attic or a loggia, where it is dry and warm. It is also desirable that the direct rays of the sun do not fall on the pepper. It is convenient to string the pods through the stalks. Care must be taken that they do not touch each other and that the air can blow them from all sides.

It is also convenient to arrange peppers on trays covered with paper, small grates and large dishes anywhere, for example, on a wide windowsill. The main thing is not to forget to stir up pepper "raw materials" from time to time.

To speed up the drying process, the pods are placed in a stove oven or electric dryer. With this method, it is important to choose the optimal drying mode so that the peppers dry and not bake. In the oven, it is good to set the temperature to + 50 ° С and open the door a little. In an electric dryer, peppers of the desired condition can be obtained in about 12 hours.

Store dried pods whole or ground. To grind them, usually use a food processor, coffee grinder or mortar and pestle. Dried peppers do not like moisture, so you need to store it in a hermetically sealed container: glass jars, wooden boxes, birch bark trays or paper bags. Many people leave the string with the pods in a conspicuous place to decorate the kitchen.

Pickling

The inhabitants of the Caucasus have a saying: "Nothing warms you up on cold days like a good spicy snack." Pickling peppers is not difficult. For 1 kg of capsicum you will need: a large bunch of dill, cilantro and mint, 3 heads of garlic and 300 ml of grape vinegar. The best pickling option is vinegar, which is made from white grapes. In addition, black and allspice peas, bay leaves, cloves, coriander, salt and sugar are used for pickling.

Fully ripe peppers are very good in taste. Ideal - plucked directly from the bush just before pickling. Only leaves are used from greens, you will not need pickling twigs. You don't need to chop the herbs. Garlic just needs to be disassembled into slices without peeling it. Then, in combination with pepper, it will serve as an excellent savory snack.

The pods are washed and pierced at the stalk with a toothpick or knife so that there is no air inside the peppers. The next task is to slightly soften the pods. To do this, they are placed in a saucepan with water, boiling water is poured into it and kept under a closed lid for 3-4 minutes. Then the water is drained. This must be done at least three times. This will allow the peppers to soften without losing their shape. The same result can be achieved if the pods are blanched in boiling water for 2-3 minutes, and then turn off the heat and leave them in a saucepan under the lid for another quarter of an hour.

Pickling jars are sterilized in advance. For 1 kg of peppers, you will need 3 cans of 0.8 liters each or 5 - 0.5 liters each.

After all the preparation, you can start preparing the marinade. Put 6 tsp in 1.5 liters of water. granulated sugar, salt water to taste, add all the leaves from greens, cloves of garlic, 6-8 bay leaves, 15 black peas and 5-6 allspice peas, 1 tbsp. l. coriander seeds and 4-6 cloves. The marinade is boiled and grape vinegar is poured into it. Then the marinade should boil for a couple of minutes.

Green leaves along with garlic are spread on the bottom of glass jars. Peppers are placed on top of them and the contents are poured with hot marinade with spices to the very top. After that, the cans are sealed. You can store them at room temperature.

In the video, Olga Papsuyeva talks about the secrets of pickling hot peppers at home.

Salting

Salting is an excellent way to prepare for the winter, because it allows you to preserve a maximum of useful vitamins and minerals in vegetables. Hot peppers can be salted in different ways.

If the house has the ability to store food in a cool room, for example, in a cellar, hot pepper pods can be salted without rolling them into jars. The pepper is pre-baked in the oven to soften and allowed to cool. Then the pods are placed in pre-sterilized dry jars, placing peeled garlic cloves, dill sprigs, horseradish leaves and black currant between the layers of pepper.

To prepare brine, 60 g of salt (not iodized!) And 80 kg of vinegar are diluted in 1 liter of water. The water is boiled, allowed to cool and poured into jars of pepper. Under pressure, the pickles are left at room temperature for three weeks, and then taken out into the cold.

If there is no cellar or a cool veranda in the house, the jars are filled with hot brine, a little vinegar is added and sterilized: 0.5 l - for 20-25 minutes, and 1 l - 35-45 minutes. After that, the jars are closed with lids. You can store them at room temperature.

In the video, Maxim Punchenko shows how to cook tsitsak - hot salted peppers in Armenian.

Pepper paste

Hot pepper pastes are used in the cuisines of almost all Asian countries and many Mediterranean countries. They are added to ready-made dishes, as well as when cooking soups and when stewing meat and fish. For a fragrant spicy paste, only five ingredients are needed: 100 g of hot pepper, 1 kg of bell pepper, 5 heads of fresh garlic, 2 tbsp. l. salt and 5 tbsp. l. vegetable oil. You can add cilantro, celery, or mint to add different flavors to your pasta.

Both types of peppers are washed and deseeded. Garlic is also peeled. Then the peppers and garlic are ground in a blender or food processor until smooth. The resulting puree is spread in cheesecloth and hung up so that the juice drains. It should never be poured out! Pepper juice can be frozen in small portioned containers, such as ice cubes, and used as a seasoning during the winter months.

The drained puree is transferred to a baking sheet, salt and oil are added to it and mixed thoroughly. In an oven preheated to + 150 ° C, the pepper paste is cooked for about an hour. Store it in small plastic containers in the freezer. It is recommended to store the opened paste in the refrigerator and use it within 10 days.

Canning hot peppers without salt

Hot peppers by themselves are excellent antimicrobial agents. That is why it is consumed in large quantities in southern countries. Because of its antimicrobial properties, pepperpieces can be made with unusual preservatives.

To preserve hot peppers without salt and vinegar, first you need to wash it, dry it and pierce it with a toothpick. The whole pods are then filled into sterile jars and poured over the top with extra virgin olive oil. If desired, some herbs can be added to the pepper. Jars are closed with lids and stored in a dark place. With this type of conservation, the olive oil will acquire a bright peppery aroma and become pungent in taste. Therefore, it can be used in the winter as a salad dressing.

In another way, hot peppers are preserved with natural apple cider vinegar. The preparation of pods and jars is the same as for oil preservation, only pepper is poured not with oil, but with vinegar. As in the first case, if desired, you can add spicy herbs to it - mint, rosemary or oregano, as well as honey - 2 tbsp. l. for 1 liter can. The pepper will be ready to eat in a month. A fragrant and pungent vinegar, like oil, is perfect for dressing fresh salads.

With the onset of the season of vegetables and fruits, well, and other gifts of nature, their general preservation begins. It looks like insanity - they harvest tons of everything for the winter. I like fresh dishes more, for example - peppers in oil,.

Of course, the purpose of the procurement is to preserve the harvest and food for the winter in order to provide yourself with food. I read somewhere that some products are very well preserved in oil. In French cuisine there is such a term - confit, confit. This term means conservation. A very old way of preserving food, which allows you to preserve some food for a long time. Most often, this method is applicable to meat or game. During the preparation of confit meat, it becomes very soft and tender, then the meat is placed in a container and poured with melted fat.

When I was little, my grandmother in the village made pork, then put it in a ceramic pot and poured it with melted pork fat. After additional heat treatment in the oven, the lard solidified and preserved the sausage for a long time. However, it was important not to let the fat go rancid. Rarely, when such a blank was stored for more than 2-3 months.

In addition, this method is used for the preparation of condiments. Those who cook Mediterranean cuisine will surely flavor the olive oil a bit with garlic and aromatic herbs. Confit is the best choice for butter.

You can often find recipes where a flavored preparation is used instead of olive oil. While there is young garlic, it is stewed in olive oil, then stored in jars and used oil and garlic cloves as needed - seasoning confits.

At home we often cook pasta with various sauces, or just sauces - mainly for pizza. - tomatoes, garlic, olive oil and spices. Pizza marinara - with such a sauce is simply incomparable (however, many people think that marinara is with seafood). When cooking, typically the olive oil is heated with a few garlic cloves flattened, the garlic is fried and removed from the oil. The olive oil is used for further cooking.

I have several recipes - savory snacks that I love very much. They are quite suitable for long-term storage.

The idea came up to cook hot bell peppers in oil, with the addition of garlic cloves and herbs. First, a great way to prepare olive oil for later use as a base for frying foods and making sauces. Secondly, both garlic and red pepper oil will be very tasty and, for sure, will be eaten very quickly - I know from myself.

Frankly, I did not even think that peppers in oil would be so delicious.

So, homemade pepper in oil is the basis for delicious dishes and sauces. Pepper in oil is a snack or just a delicacy for connoisseurs.

Pepper in oil. Step by step recipe

Ingredients

• Olive oil 250 ml
• Garlic 2 heads
• Red chili pepper 6-7 pcs
• Rosemary 2-3 sprigs
• Bay leaf 1-2 pcs

1. For all the simplicity of preparation, it is important that the garlic and hot peppers do not burn or remain soggy. It is worth monitoring the process all the time and not going far. The second important point, or rather the most important one, is the issue of safety. Hot oil is a very dangerous thing. Never allow water to enter the oil to avoid splashing. Therefore, dry all ingredients after washing. It is very important!

   Chili peppers, garlic and rosemary

2. The preparation of the ingredients consists in peeling the outer husks of the garlic heads and dividing it into cloves. You do not need to peel the slices. Otherwise, during the cooking process, the garlic will burn or creep into porridge. Be sure to pierce the cloves of garlic with a needle or a sharp knife. Cut the rosemary sprigs into 5-6 cm pieces. As for the dish ““. Just pierce hot peppers with the edge of a knife so that it does not burst with steam.
3. Most likely, they will ask me whether it is necessary to salt. Salt does not dissolve in oil. I do not salt, considering that the oil is intended for subsequent cooking, and the pepper and garlic can be salted later, immediately before use. If you really want to salt, you can soak the peppers and garlic in salted water for several hours.

   Place the garlic cloves in a metal saucepan. Add half the prepared rosemary sprigs and 1-2 bay leaves

4. Place the garlic cloves in a metal saucepan. Add half the prepared rosemary sprigs and 1-2 bay leaves. Pour olive oil over the garlic. Put the pan on the fire and bring to the beginning (!) Of a boil. Reduce heat immediately. The fire should be the weakest that can be provided. The oil should never boil. The garlic should simmer in oil. The simmering time for garlic is 15 to 30 minutes. Readiness should be checked with a thin knife. If the cloves of garlic are easily pierced without elasticity, then they are ready.

   Pour olive oil over the garlic. Put the pan on the fire and bring to the beginning (!) Of a boil. Reduce fire immediately

5. Remove the pan from heat, use a spoon to pick out the cloves of garlic from the oil and transfer them to a dry jar that can be corked. Remove all remnants of rosemary and bay leaves from the oil. Add the remaining fresh rosemary to the garlic.

   Remove the pan from heat, use a spoon to pick out the cloves of garlic from the oil and transfer them to a dry jar that can be corked

6. Put the saucepan with butter on the fire. Throw in the chili peppers. Bring to a boil and reduce heat to low. Simmer pepper for 10 minutes.

7. Transfer the pepper to a jar of garlic. If the peppers are long enough, they can be bent or folded in half. Pour all of the flavored olive oil into the jar.

   Transfer the pepper to a jar of garlic. If the peppers are long enough, they can be bent or folded in half. Pour all the flavored olive oil into the jar

8. Cork the jar. After cooling in the air, refrigerate the pepper in oil.

   

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Pickled hot peppers ( whole)

You need to take the pepper and wash. Then dry it, take a toothpick and pin it near the stalk. Take the pepper and place it in a container that has already been sterilized and dried. After that, sprinkle everything with herbs, pieces of roots, be sure to crush with a spoon so that all this is laid as tightly as possible. After that, everything is poured with ready-made brine, which he allowed to boil for 3 minutes, and then cool to room temperature. Put everything under oppression, let it stand for 2 weeks at room temperature, and after that the salted hot peppers are transferred to the cold. The brine is easy to make - 25 ml of a bite and 30 grams of salt per liter of boiled water. In order to cook hot peppers for the winter, you need to take the following products:

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

Half a teaspoon of vinegar essence.

Pickled peppers, twisted in a meat grinder

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

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

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

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

Basic rules for pickling hot peppers

Hot peppers are a spicy vegetable that adds spice and flavor to almost any dish. He is loved by all fans of "spicy", so he is a frequent guest in their kitchen. Together with additives such as horseradish and garlic, it will add unforgettable flavor notes to the dish, which are very appreciated by lovers of savory treats. Why is bitter pepper so popular? Scientists give the answer to this question. So, its use contributes to the production of endorphins, that is, hormones of happiness. Therefore, a person, eating spicy food, gets pleasure. At the same time, the immune system is stimulated, blood circulation improves, stress decreases, pain syndrome disappears.

Hot peppers in oil marinade

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

Bulgarian pepper, not very large - 800 grams;

Pickling hot peppers. A quick recipe for the holiday

Cooking technology

Hot peppers in tomato juice

Cooking technology Cloves - 1 inflorescence per liter jar;

Then you need to take a sterilized jar and put garlic cloves and herbs on its bottom. Next, remove the chili peppers from the pan and carefully, being careful not to damage, place them in a glass container. Cooked vegetables become elastic so they can be stacked easily.

So we examined how you can cook hot peppers for the winter. Doctors say that this snack is great for those who do not suffer from gastrointestinal diseases. This product is rich in vitamins, beta-carotene, iron, phosphorus, choline and many other beneficial elements. Many are mistaken, claiming that hot pepper is harmful to health: if consumed in moderation, it will only have a positive effect on the body. So, the product helps to get rid of insomnia, improves the condition with complications of diabetes mellitus, normalizes the work of blood vessels, increases the activity of the nervous tissue of the brain, treats asthma, allergies, epilepsy, atherosclerosis and even benign tumors.

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

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

Tsitsak

Vinegar - 300 ml 6%;

Juicy Bulgarian peppers - 2 buckets of 10 liters each; 2 glasses of water;

Hot peppers are suitable not only for preparation for the winter, but also for preparing quicker snacks. They can be pickled and served after a couple of days.

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

Wash the jars, sterilize. Rinse the spices and place in containers: halved garlic, dill twigs, peas and bay leaf. Cut off the tails of the hot pepper pods. Place in jars. Sprinkle salt, cover with hot water and vinegar, cover with sterile lids. Put a cloth in a pot of water (on the bottom), put the jars on sterilization for 10 minutes from the moment of boiling. Then roll up the covers.

Pickled hot peppers: recipe with squash and chili

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

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

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

Bitter pepper with green tomatoes

Ingredients Cinnamon is a teaspoon.

Tomatoes - 10 liters bucket;

Granulated sugar - one and a half tablespoons;

Bitter pepper without vinegar

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

Pickling hot peppers for the winter without sterilization

Peppercorns - to taste;

You can store chili peppers at room temperature. It is convenient to use screw caps for preserving the product. Then it will be possible to open and close the bank as needed.

Chili peppers are a savory vegetable that adds spice and flavor to any dish. He is warmly revered by all lovers of "spicy". Chili is harvested in many ways: it is pickled whole, salted, canned in combination with other vegetables, etc. The best recipes for making hot peppers for the winter are described in this article.

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Pickled chili peppers. Chili peppers for the winter: recipes

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

Why do people like "spicy"?

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

For whom is hot pepper harmful?

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

Marinating whole hot peppers. Ingredients

Salt - 2 tablespoons with a small top;

• Cloves - 2 pieces;
• Spices that are suitable for hot peppers
• The Hungarian recipe provides for the use of the following set of products: paprika (bitter) - 1 kg.
• This recipe will appeal to all spicy food lovers.
• Honey - 1 tablespoon;
• So now you know how to cook pickled chili peppers. Even a novice housewife can master the recipe for this dish.

Pickled chili peppers. Recipe

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

Doctors say that chili is contraindicated in people suffering from gastrointestinal problems. For the rest, it is simply necessary to eat hot peppers. It contains a great variety of useful substances, such as vitamins B1, B3, B2, B6, A, B9, E, C, PP, K, iron, potassium, phosphorus, choline, beta-carotene and others. The opinion that everything "spicy" is unhealthy is wrong. If consumed in moderation, chili pepper will have a beneficial effect on a person's well-being. Eating a spicy vegetable regularly helps to improve the condition in some forms of diabetes, helps to get rid of insomnia, normalizes the activity of the nervous tissue of the brain, treats bronchial asthma, epilepsy, atherosclerosis, benign tumors and allergies. In short, it is useful for everyone to know how to prepare chili peppers for the winter. The recipes for canning this product will be outlined below.

Chili adjika. Ingredients

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

• Before making pickled hot peppers for the winter, its pods are washed, the dry ends are cut off. Seasonings and peppers are placed in prepared jars, which are pre-scalded with boiling water. It is necessary to fill the container up to the shoulders. Then the water is brought to a boil, salt and sugar are added and the contents of the cans are poured, covered with nylon lids and the container is set aside until it cools. Then the brine is poured into a saucepan, brought to a boil and the jars are poured again. They are also covered and left for five minutes. Then the brine is drained again, boiled and poured into the jars for the last time, after pouring vinegar into them. The container is sealed, turned upside down and cooled.
• Bell peppers of different colors - 2, 5 kilograms;
• Ground black pepper - to taste. But no more than a teaspoon without a top;
• You can make hot pickled peppers, which will definitely support your immunity during cold weather. To do this, you need to prepare the following products:
• Other vegetables in the same marinade

Chili adjika. Cooking method

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

In order to prepare the whole hot pepper for the winter, you will need the following products:

Chili marinated with honey. Ingredients

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

Chili marinated with honey. Cooking method

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

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

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Harvesting hot peppers for the winter: various recipes

7-8 tablespoons (tablespoons) of sugar;

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

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

• Ground coriander - 2 tablespoons;
• Dill and cilantro - 3 sprigs each;
• The cans are washed well, the pepper and dill are removed, squeezed, laid out in containers and tamped. If there is a brine in there, it is drained. Pepper is pasteurized for ten minutes and rolled up, pouring hot brine.
• Preparation
• Hot pepper in pods - 1 piece;

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

Granulated sugar - up to 250 grams;

Peppers can be made sweet and spicy, you can cook various assorted vegetables and salads with them, and you can also cook peppers in a wide variety of sauces and fillings. Choose any recipe and start creating.

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

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

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

Vegetable oil, olive oil can be - 3 tablespoons;

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

3 spoonfuls (tablespoons) of salt;

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

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

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

Garlic - 8 large cloves;

Bulgarian pepper - 1 kilogram;

Vinegar 250 ml - 9%.

Carrots to taste; Aspirin tablet.

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

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

Ripe gooseberries - 800 grams without damage or dots;

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Pickled hot peppers for the winter

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

Coarse sea salt - 4 tablespoons;
Cooking technology

Spices as desired.

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

Spices: cloves, bay leaves, allspice (peas) and black, coriander, sugar, salt.

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

Salt - one and a half tablespoons;

The marinade needs to be prepared from the following ingredients:

Pepper can not only be canned and pickled, it can be salted, and it will be stored just as well.

Granulated sugar - 2 tablespoons;

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Pepper blanks for the winter

In recent years, such blanks as. There are no less ways and technologies for pickling spicy than sweet Bulgarian. They differ among themselves by the technology itself - with the help of sterilization and without sterilization, the composition of the marinades, and additional ingredients that are used in the preservation process.

Therefore, it becomes obvious that spicy prepared according to a particular recipe will have a different taste and pungency. The most frequently asked question from housewives who are going to pickle it for the winter is the question regarding the varieties of pepper. Are all hot peppers suitable for canning?

Any varieties are suitable for harvesting for the winter by conservation. It can be both green and red peppers of different varieties, ranging from large and long pods to decorative indoor peppers "Ogonyok". Pickled hot peppers for the winter, a step by step recipe the preparation which I want to offer you, will be cooked in a sweet and sour marinade, without sterilization.

Ingredients for a half-liter jar:

• Hot pepper - 200 gr.,
• Parsley - 2-3
• Black peppercorns - 3-4 pcs.,
• Garlic - 2-3 cloves
• Bay leaf - 1-2 pcs.,

For the marinade:

• Water - 1 liter
• Salt - 1 tbsp spoons,
• Sugar - 2 tbsp. spoons,
• Vinegar - 3 tbsp. spoons.

Pickled hot peppers for the winter - a simple recipe

Wash hot peppers. Cut the stalks almost under the root.

Wash the parsley and peel the garlic cloves.

Wash the jars thoroughly. Sterilize them. Let's leave the lids like this for now. If for other preservation, you can use nylon steaming lids, then hot pickled peppers for the winter are closed only with metal seaming or screw lids. Put peppercorns, garlic cloves, parsley sprigs, bay leaf on the bottom of clean jars.

Arrange the hot pepper pods tightly in rows.

It remains to prepare the marinade and pour pepper on it, as well as sterilize the caps. Place the lids in a bowl or saucepan and cover with boiling water. Let sit and steam for about 2 minutes. The marinade for strictly pepper will be classic - water, salt, sugar and vinegar. Add salt, sugar and vinegar alternately to boiling water.

Let the marinade simmer for 2-3 minutes. It is not recommended to boil it for more than five minutes, as the vinegar is beginning to lose its qualities. Pour hot pepper over with hot marinade. Seal the jars with the prepared lids. Hot pepper pickled for the winter in vinegar ready. Turn the jars of pepper, put them on the lids and wrap them warmly. We leave it until it is completely cooled. After the jars of pepper have cooled, we take out the pepper for further storage in a cold room.

Pickled hot peppers for the winter. Photo

I offer you a few more recipes for pickling hot peppers for the winter. Consider the first the most popular recipe for pickled hot peppers for the winter in Armenian. This recipe is very similar to the tsitsak pickled hot pepper recipe, which is served in Armenia to. But unlike him, the pepper will be preserved in jars, and will be pickled in winter without fermentation.

Ingredients:

• Hot pepper - 1 kg.,
• Carrots - 3 pcs.,
• Parsley is a small bunch,
• Dill - a small bunch,
• Garlic - 2 heads,

For the marinade:

• Water - 1 liter
• Vinegar 9% - 4 tbsp spoons,
• Salt - 2 tbsp. spoons,
• Sugar - 2 tbsp. spoon,
• Sunflower oil - 100 ml.,

Armenian style pickled hot peppers for the winter - recipe

Wash the hot pepper pods. Cut them in two. Remove the seeds and stalk. Wash the parsley and. Chop them finely. Peel the cloves of garlic. Chop them finely with a knife. Grate the peeled carrots on a fine grater.

In a bowl, combine herbs, chopped carrots, and garlic. Add all the ingredients indicated in the ingredients to boiling water. Boil the marinade for 2-3 minutes. Sterilize jars and lids for pickling hot peppers in a convenient way.

Place a layer of hot pepper on the bottom of the jar. Cover it with a mixture of herbs and garlic. Alternate layers until the jar is full to the very neck. Next, fill it with marinade and roll up. After that, turn the jars with hot marinated peppers in Armenian and cover until they cool completely.

Very unusual at the same time spicy and sweet and sour taste has hot peppers marinated with honey for the winter.

Ingredients:

• Hot pepper - 500 gr.,
• Allspice peas - 2-3 pcs.

For the marinade:

• Water - 1 liter
• Salt - 1 tbsp spoon,
• Honey - 3 tbsp. spoons,
• Vinegar 9% - 3 tbsp. spoons,
• Sunflower oil (refined) - 2 tbsp. spoons.

Hot peppers marinated with honey for the winter - recipe

Wash the hot pepper pods. The stalk can be cut or left. Divide them into clean, sterile jars. Add black peppercorns. Scald the lids with boiling water and cover the jars with them.

Add honey, vegetable oil, vinegar and salt to boiling water. Boil the marinade until the salt is completely dissolved. Pour the hot marinade over the jars of pepper. Seal and cover with something warm.

That's it, now you know how to pickle hot peppers for the winter... All that remains is to choose a suitable recipe and start preserving it. I would be glad if these pickled hot pepper recipes are useful to you in the future.

In the chilling frosty season, hot peppers may be needed to make various sauces and seasonings. Of course, you can buy the ground version in the store, but it is better if there is a treasured jar in the cellar or refrigerator, prepared in advance. The article will focus on how to properly preserve, pickle and salt paprika. Proven recipes, a step-by-step guide and a photo will help you quickly and easily close several cans of a spicy product for the winter.

Hot peppers bring joy

Bitter hot peppers are able to give "meaning" to any dish, bring zest and unique piquancy. Why do many people love the searing pungency of a spicy vegetable? Scientists have found that the use of pepper stimulates the production of hormones of happiness, endorphins.

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

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

The easiest recipe for making peppers

This recipe saves time for thousands of housewives. Pepper is used whole, without long cooking. As a result, it is hot and crunchy.

To start conservation you need:

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

Step-by-step actions:

1. Wash the hot vegetable. Trim the dry ends of the pods without opening the pepper.
2. Scald the peppers with boiling water.
3. Prepare the jars, place the peppers tightly on the shoulders.
4. Boil water in a saucepan, add salt and sugar;
5. Pour the boiling marinade over the jars and their contents under the "shoulders" of the container.
6. Drain the marinade, bring it to a boil and add the pepper again. Do this 3 times. In this case, the pepper will not turn out raw, but not boiled, which will preserve the beneficial compounds as much as possible.
7. Pour the specified amount of vinegar into each jar before stopping. Such a product is stored - along with other blanks 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 put the pepper on it.

How to salt hot red and green peppers

Burning salted pods will make good friends with meat, vegetables, barbecue. This recipe is interesting for its lightness. If during pickling you can spoil the dish by adding more or less vinegar, then everything is much easier. The composition of the workpiece:

• 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:

1. Sort out the pepper, wash and cut off the green tail. No need to clean.
2. Along the base, you need to make an incision of 2 cm with a sharp knife.
3. Put the green pods in a basin.
4. In a separate container, mix salt and water and boil the brine.
5. Pour the pods with boiling brine and press down with some kind of weight.
6. You should have a basin with pods sunk in the brine. Cover it with a towel on top.
7. Now you should forget about the pepper for 3 days. Then drain the water, prepare a new brine in the same way, cover with oppression and a towel. This time vegetables are infused for 5 days.
8. After the expiration of the specified period, the liquid should be poured out. Prepare a new brine, boil it and pour the pepper in the jars. Now you can close it.

Simple pickling hot peppers with herbs

An express recipe without pre-soaking and infusing can come in handy when there is very little time to prepare the pepper.

Ingredients:

• bitter 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 salt pungent pods:

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

Preparations for the winter from hot paprika are indispensable for the preparation of vegetable salads, meat dishes, various sauces, seasonings and adjiks. In addition to the well-known benefits, hot pepper has a number of healing properties, and it just makes a person happier!