Torn bitter peppers with carrots. Georgian bitter pickled pepper

24.07.2019 Grill menu

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

Stuffed peppers are a delicious dish that can delight the family any day of the week and even guests for the holidays. Unfortunately, it is not always possible to buy fresh peppers. That is why smart housewives have come up with recipes for canning a ripe seasonal vegetable.

Peppers are best preserved in three-liter jars. Pickled peppers have a pleasant mild taste and perfectly withstand stuffing at any time of the year.

Required:

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

Marinade:

Water is the base of the marinade (about one and a half liters)
Vinegar (any) - exactly two large spoons
Salt is a large spoon, but no slide
Sugar - one dessert spoon without a slide is enough

how to preserve pepper for stuffing for the winter?

Preparation:

Before you start canning, you need to prepare the pepper, for this it is cleared of seeds and stalks so that a beautiful "cup" of pepper remains
After cleansing, each pepper should be thoroughly washed so that there are no seeds left - they can give bitterness
Boil water in a saucepan. In this water, it is necessary to blanch the peppers for one minute, no more. After boiling for a minute, each pepper is harvested with a fork.
peppers are transferred to a prepared jar, which has been sterilized
It is necessary to prepare a special marinade. All the necessary spices are thrown into boiling water and boiled for five minutes. Peppers are poured with hot marinade and the jars are rolled up in the usual way for storage

Peppers marinated with honey for the winter in jars

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

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

pickling pepper with honey for the winter

This pickling recipe is good because it does not need any sterilization of the jars. Pickling takes place by double pouring.

Preparation:

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

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

Georgian bitter pickled pepper

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

Preparation:

For such a recipe, you will need about two and a half kilos of fresh pepper harvest.
It does not need to be cleaned, it is enough to make a longitudinal cut of four to five centimeters from one side
This cut is necessary so that the marinade penetrates deep into the pepper and leaves a pleasant taste in its insides.
In a saucepan, you need to prepare a special marinade: To do this, pour a glass of vegetable mala into the bowl (you can use absolutely any oil, well, sunflower oil is best) and add half a liter of wine vinegar to the oil
The marinade also requires other additives: three full tablespoons of sugar (large, but not heaped), salt (it must be added to taste), Bay leaf ik (about five medium-sized leaves)
Such a marinade must be able to bring to a boil over low heat.
Hot pepper should be boiled in a bubbling marinade. The entire amount of pepper, of course, cannot be placed at once in one saucepan, so it should be divided in half and cooked alternately for nine to ten minutes. Each pepper must be pressed to the bottom as it floats up and taken out with a slotted spoon after cooking, folding it into a separate bowl
After cooking, the marinade should be cooled and only chopped 100 grams of celery (green part) and no more than 50 grams of parsley should be added to the cooled liquid
Mix the marinade with chopped herbs, about 150 grams of chopped garlic should be added to the marinade (less is possible, but then the pepper will not be so fragrant)
The marinade is thoroughly mixed and infused for five minutes
The peppers are stacked in a jar or kitchen bowl and should be completely covered with cooked marinade.
Try to stir the peppers thoroughly so that the marinade covers each fruit and can saturate it.
Dishes with pepper and marinade should be placed in the refrigerator for infusion and soaking.
Such a marinade should stand one or two days before full readiness before eating

If you wish, you can also roll up ready meal in jars for the winter in the usual way, tamping carefully each layer of peppers.

Georgian bitter pickled pepper

Pickled peppers for the winter with vegetable oil

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

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

pepper marinated in vegetable oil

Preparation:

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

if desired, you can add 50 grams of finely chopped parsley to the recipe

Armenian style pickled hot peppers for the winter

Such pickled peppers are a must-have dish on the Armenian table. It is distinguished by its particular simplicity of cooking and unsurpassed taste. As a rule, men really like Armenian-style pepper, it is not uncommon for it to be referred to as "Tsitsak". "Tsitsak" serves as an excellent snack and an addition to potato, meat, fish and cereals dishes.

Preparation:

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

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

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

pepper "Tsitsak", hot pickled pepper in Armenian

Pickled bell peppers for the winter without sterilization

Pickled pepper is always to the taste of all households. It turns out that there are some recipes that suggest closing it without sterilizing the cans, which significantly saves time and effort.

Preparation:

This recipe for pickling pepper can easily be called "basic" or "classic"
You are free to use absolutely any pepper for pickling, but Bulgarian is best suited, since only it has the best taste with a sweet note and a beautiful fleshy structure
The nice thing is that in addition to pepper, you can use any other ingredients: horseradish, herbs, casting any berries, dill umbrellas and spices to taste
About four kilograms of fresh peppers should be washed and peeled from the seed insides, and the stalk should also be removed.
Each pepper must be cut into four tongues - the most convenient form for pickling
Boil three liters of clean water and dissolve salt and sugar in it (salt requires no more than a third of a glass (you can use less, adjust the amount to your taste), and sugar - exactly two glasses)
After the brine boils, add exactly a glass of apple cider vinegar or the most ordinary table vinegar to it
Pickling jars should first be thoroughly washed with water and baking soda and wiped dry
Peppers should be placed beautifully and tightly in jars.
Each jar is covered with a ready-made hot marinade.
If you wish, you can put your preferred ingredients in each jar: garlic, celery, herbs
The jar is rolled up in any usual way and put away for storage

quick preparation of pickled peppers for the winter without sterilizing jars

Pickled hot chili peppers for the winter without sterilization

Each housewife must marinate a couple of jars of hot pepper for the winter in order to delight her family with a delicious snack in the winter. It is not at all difficult to preserve bitter peppers without sterilization - all you need to do is have a good vinegar marinade and thoroughly washed soda jars.

Preparation for one half-liter jar:

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

bitter pepper, pickled for the winter without sterilizing the jars

Fried and baked peppers canned for the winter

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

Preparation:

One ready-made liter jar of pepper requires about seventeen to twenty fleshy fruits. Use either Bell pepper or Bulgarian
Prepare the peppers in advance. To do this, it must be cleaned of the seed insides, cut off the stalk. Put a clean glass of pepper in the oven at a temperature of 150 degrees for 20 minutes or fry in vegetable oil until softened
Fried peppers should be placed in jars prepared for preservation and each layer of pepper should be slightly sprinkled with chopped garlic, the amount of which you independently adjust to taste
Prepare a special marinade. For this, water is not useful. In about 60 milliliters of table vinegar, dissolve only half a spoonful of salt and a tablespoon with a slide of sugar
This marinade should be poured over the peppers. Don't worry about too little marinade. Heat-treated peppers will let juice, which will be quite enough
Such a jar should be well rolled up and wrapped in a towel or even a blanket so that it slowly cools down and thereby marinates. After cooling down, put the storage jar in a cool place.

fried or baked pickled peppers for the winter

Pickled peppers for the winter with onions

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

winter pickled peppers with onions and parsley

Marinated bell pepper with garlic

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

pickled bell pepper with garlic

For a variety of recipes and flavor, you can add a small bunch of chopped parsley to the jar.

Pepper stuffed with cabbage and vegetables for the winter

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

Preparation:

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

pepper stuffed with cabbage and pickled for the winter

Korean pepper for the winter

This recipe allows you to prepare a delicious vegetable dish with many ingredients at home. Korean pepper turns out to be spicy and juicy.

Preparation:

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

pickled spicy peppers in Korean

Pepper in tomato for the winter

About five kilos of fresh and fleshy Bulgarian peppers must be peeled and cut into petals
prepare tomato sauce in a separate saucepan: dilute half a liter of tomato paste in about two liters of water, salt with 100 grams of salt and add no more than a glass of sugar
After dissolving salt and sugar, a glass of vegetable oil and half a glass of vinegar are added to the tomato filling.
The tomato sauce is brought to a boil. After that, chopped peppers are sent to the boiling filling and stewed in it for about twenty minutes
During this time, a thorough sterilization of the jars is performed.
Several cloves of garlic are squeezed into the boiling filling. The hot mass is poured into jars and rolled up for the winter

Video: "Sweet peppers in tomato for the winter"

Pickled hot peppers will perfectly complement the taste of many dishes in a cold, mean winter. The recipe is simple, and the preparation of this seasoning does not take much time: the appetizer is quite spicy, so several small jars will be needed for the family.

Ingredients:

peppers;
1 liter of water;
25-30 g of salt;
vinegar 9% - 1 tsp;
spices as desired;
20-25 g of sugar.

How to cook:

The jars and lids for rolling should be sterilized, the peppers should be thoroughly washed and dried on a paper towel. If the fruits are used whole, then the pods should be intact, the tails can be left, so the peppercorns look more beautiful.
Spices are added at will: mainly garlic, allspice peas, horseradish (root or leaves), dill, basil, cherry or currant leaves. In addition, you can put cloves and a small piece of cinnamon, just do not overdo it.
Now you should prepare the marinade: for this you will need to mix water, salt and sugar, bring to a boil and wait for the loose ingredients to dissolve.
Put fruits and spices in the prepared jars and fill it all with boiling marinade.
Let stand for 5 minutes and pour the marinade into a saucepan.
As soon as the liquid boils again, repeat the procedure.
We do the same for the third time.
Before rolling, add 1 teaspoon of 9% vinegar to each jar.
Cover the jars with warm material until completely cooled.

Such a workpiece will keep excellently at room temperature. If you canning hot peppers in one-liter jars, then you can add small tomatoes and slices of sweet bell peppers there, the fruits are extremely tasty.

Pickled hot peppers from Georgia

Such an ingredient will add spice to any dish, among other things, this dish is an excellent prophylactic remedy for colds.

Step-by-step recipes for pickled mushrooms: we cook deliciously and simply

Ingredients:

peppers;
3-5 cloves of garlic, peeled;
2-3 pieces of black and allspice;
carnation asterisk;
40 g salt;
50-60 g of granulated sugar;
5 g vinegar 9%;
a few pieces of horseradish leaf.

Cooking process:

We put the washed and dried hot pepper pods in prepared jars, which should be scalded with boiling water and dried.
Put spices and herbs between the fruits. It is not necessary to fill the jar to the very edge, it is quite enough to fill it up to the shoulders.
Now fill the vessel with boiling water and leave for half an hour.
The spice-rich water is great for making marinades. We drain the water from the cans into the saucepan.
Dissolve salt and granulated sugar in the liquid, put the pan on the fire, bring to a boil. It is best to use enamel dishes for preservation.
Pour the peppers again with boiling marinade and let stand for 10 minutes.
So that the banks are preserved all winter and do not deteriorate, we do the same thing again.
Now the cans can be rolled up, but before that we add 5 g of vinegar with a strength of 9% to each vessel.

The workpiece will calmly stand until spring, even at room temperature. If such an appetizer seems too spicy, then hot peppers can be pre-soaked in cold water: The more often you change the water, the softer the spicy fruit will taste.

Korean recipe

Korean salads are extremely popular dishes and are in great demand among the population. Any housewife, even a beginner, can cook such a salad. Vegetables can be very diverse, but the dressing is almost the same everywhere: seasonings, vinegar and sunflower oil, in which they were previously fried onion.

Save the garlic arrows until the next harvest

To prepare a twist, you will need:

1 kg of hot pepper, red or green;
half a head of garlic;
70 ml of 6% vinegar;
half a tablespoon of salt;
half a tablespoon of sugar;
1 teaspoon of red ground pepper;
1 teaspoon ground black pepper;
1 teaspoon coriander seeds
400 ml of water.

If you are preparing hot peppers for storage in winter, then the jars must be sterilized, and if you intend to use them immediately, then the process of disinfecting the dishes can be skipped.

Cooking process:

First, table salt and granulated sugar are dissolved in water.
Put the dishes on the fire, after boiling add pepper, red and black, chopped garlic and coriander.
The vinegar is poured into the pot last before pouring the marinade on the pepper.
The jars are cooled and after three days you can enjoy the ready-made peppers.

With vinegar and honey

To prepare this wonderful snack you will need:

hot peppers - 5 kg (prepare pods of different colors);
250 g of honey (you can even use candied honey, but it is better to melt it in a water bath or in a microwave oven);
1 liter of 6% vinegar;
360 ml sunflower oil(you can take less, but in this case you need to add water);
2 teaspoons of table salt;
2 heads of garlic to be peeled;
spices to taste (allspice peas, bay leaves, cloves).

How to cook:

Place the washed vegetables tightly in glass jars.
Prepare a marinade from vinegar, oil and salt.
Honey is put at the rate of 2 tablespoons per 1 glass of vinegar, but the sweetness can be adjusted to your liking.

In this form, the workpiece can be stored for a long time and without seaming, but the jars should be kept in a cold place: it can be either a refrigerator or a cellar.

"Honey taste"

Hot red peppers can compete with the usual pickled cucumbers and tomatoes. An unusual appetizer of bright color is perfect for meat dishes. For those who prefer spicy dishes, pickled bitter peppers will become indispensable preparations for the winter. In order for the appetizer to have a rich aroma, honey must be taken natural. Its delicate texture will add a silky touch to the marinade and a beautiful golden color.

Canned zucchini stew for the winter

Ingredients:

3 kg of bitter red peppercorns;
500 g vinegar;
500 g of vegetable oil;
400 g of honey;
40 g salt;
laurel leaves;
black peppercorns.

Cooking process:

Prepare containers: glass jars must be sterilized.
Lay the bottom of the cans with bay leaves and a few peppercorns.
Wash the fruits, dry and clean the seeds.
Cut the peppercorns into three segments and fold them into each other like a nesting doll.
In a saucepan, mix sunflower oil, honey, salt, vinegar. Put the container on fire and bring to a boil.
Pour the peppercorns with the prepared marinade.
Sterilize the cans for 10 minutes and roll up.
You can store it both in the cellar and in the refrigerator.

You can put a few cherry tomatoes in a jar of hot peppercorns. Tomatoes of the same color will also acquire a spicy and rich taste.

Home-style hot peppers

A spicy appetizer will diversify the taste of all kinds of homemade meat, fish and vegetable dishes. Not only is it really tasty, but also very healthy. Bitter pepper will replace many cold medications, help strengthen the immune system and cleanse veins. To make sure that this is a wonderful seasoning, prepare a small half-liter jar for testing.

Cooking process:

Pour spices into hot water, except for vinegar and oil, boil chopped peppers in this marinade for about 5 minutes.
Use a slotted spoon to remove the peppers from the pan and place them tightly in a clean jar.
Add vinegar to the remaining brine and vegetable oil, let the marinade boil.
Pour the hot liquid into the jar and immediately roll it up with a sterile iron lid.
Place the jar upside down until completely cooled. You do not need to sterilize it.

In cool conditions, the workpieces are perfectly ready for winter.

Preservation of bitter peppers for the winter (video)

When preserving this wonderful snack for the future, it is important to remember that hot peppers, even pickled ones, are contraindicated for people with a sick stomach, liver or kidneys. Avoid giving the product to children, it is very dangerous for the small person's digestive system. To avoid scalding your hands, cook with gloves. And in any case, do not touch your eyes: irritation is very painful. If you follow all the precautions when cooking and consuming hot pickled peppers, then this snack will only make you healthier.

Hot peppers preserved for the winter are an excellent appetizer for various meat dishes. Since it has the unique property of enhancing the taste of these dishes, and true connoisseurs always have a jar of this spicy vegetable in stock.

The options for spinning are very numerous - these are pickling and salting, using some spicy pods or with garlic, horseradish root and various dry spices. You can list a lot, but I decided to choose the most interesting ways with completely different tastes, so that you have the opportunity to choose exactly your own way of cooking this vegetable.

I always prepare a new recipe in a small amount, for testing, and then in my notebook I mark whether the family liked it or not. For me, this is akin to modern quests, only on a culinary theme.

Pickled bitter peppers for the winter

The best taste of hot peppers, in my opinion, is obtained during the pickling process. So I decided to describe it first. Be sure to try, this pepper is able to disperse blood throughout the body and literally rejuvenate it with every pod eaten.

Sharp pods - the amount depends on the size per liter jar;
Cherries, currants, horseradish - 4 leaves each;
Pea pepper - 7 fruits;
Garlic - 6 cloves;
Various greens - a bunch;
Clove seeds - 4 pieces;
Ground cinnamon - ½ teaspoon.

For pickling:

Drinking water - 1000 grams;
Rock salt -2 tablespoons;
Granulated sugar - 2 tablespoons;
Table vinegar - 1 teaspoon.

Let's get started:

First of all, it is necessary to rinse the prepared container with soda, and then sterilize it over steam. Boil the tin lids for a few minutes.

Then we put prepared leaves in jars, cut greens into medium pieces. And all the dry spices that you have prepared are also added there.

Now we take the sharp fruits, rinse them thoroughly and put them tightly in prepared jars with herbs.

Fill the jars with boiling water up to the very neck and leave for six minutes. Next, pour the water into a large saucepan and make a marinade out of it.

Bring the water to a boil again and add granulated sugar and rock salt. As soon as they dissolve, pour in table vinegar and immediately pour it into jars. Roll up the cans with tin lids.

The spicy appetizer is ready, it remains to wait for the cold weather and then remove the tasting from the cooked spicy pods.

Pickled chilli pepper recipe

If you regularly eat such snacks, the entire cold season, then no cold will threaten your body.

Ingredient composition:

Peppers - 1 kilogram;
Garlic - 4 cloves;
Peppercorns - 3 pieces;
Carnation - 2 inflorescences;
Rock salt - 45 grams;
Granulated sugar - 55 grams;
Table vinegar - 10 grams;
Horseradish - a couple of sheets.

Let's start cooking:

We prepare containers for twisting in the way described above. And we put the washed fruits in them.

Put herbs and spices between the jars.

Optimal filling of jars up to the hangers.

Pour boiling water into a container and leave to cool.

Drain the water into a saucepan and prepare the marinade from it. To do this, dissolve rock salt and granulated sugar in it. Pour the prepared vegetables again and leave for 15 minutes.

Then we drain it again, heat it up and pour it into a container with fruits for the third time.

We add to each one according to the allotted norm of table vinegar and tighten with a special key, tin lids.

Such a snack is perfectly stored both in a cool cellar and in an ordinary apartment.

Bitter pepper for the winter with oil and vinegar

In general, hot peppers are considered the main vegetable in the Georgian national cuisine. Not a single feast or ordinary dinner is complete without it.

What is required for cooking:

Sharp fruits - 2.5 kilograms;
Garlic - 2/3 cup;
Sunflower oil - 250 grams;
White wine vinegar - 0.5 liters;
Parsley greens - 0.5 bunch;
Granulated sugar - 100 grams;
Celery - 150 grams;
Salt - optional;
Spices - a pinch.

Let's start cooking:

Prepare the marinade: table vinegar, granulated sugar, rock salt and sunflower oil are heated to a boil in an enamel bowl.

Put ½ part of the peppers in the boiled marinade and cook for seven minutes, then take out and boil the second part.

The remaining ingredients are finely chopped, put to the peppers and covered with marinade. Put in the refrigerator for infusion for twenty-four hours.

After the allotted time, drain the marinade, lay out the fruits in prepared jars. The filling is brought to a boil and poured back into the peppers. We roll up the containers with tin lids.

The jars are turned over and cooled. Then store them in a cool basement.

Hot peppers for the winter with honey

This appetizer has an interesting floral aftertaste and, despite the spicy taste of the fruit, it is very pleasant, and when biting with meat, you understand that this is the perfect combination of ingredients.

Products composition:

Burning fruits - 5000 grams;
Bee honey - 1 glass;
Table vinegar - 6% 1000 grams;
Refined butter - 1.5 cups;
Rock salt - 1 tablespoon;
Garlic - 15 cloves;
Various spices are at your discretion.

Let's start cooking:

We wash the sharp fruits and put them in sterilized jars. Preparing a filling of table vinegar, refined vinegar and rock salt.

Put bees' honey in the proportion of two tablespoons in one glass of vinegar.

Although if you are sweet or, on the contrary, do not have enough sweetness, you can adjust it to your taste.

We close the jars with plastic lids and transfer them to a cool cellar for long-term storage.

Pickled hot peppers for the winter you will lick your fingers

Not a single season of rolling vegetables is complete without several jars of this particular snack. It is good not only for meat, but also just for vegetable dishes.

What you need for cooking:

Sharp fruits - 0.7 kilograms;
Garlic - 16 slices;
Black pepper - 10 fruits;
Fragrant - 10 pieces;
Wine vinegar - 250 grams;
Drinking water - 1000 grams;
Rock salt - 35 grams;
Granulated sugar - 35 grams;
Greens - 0.5 bunch;
Coriander - 50 grams.

Let's get started:

We sort through the sharp fruits and throw them away with any visible damage or changes in the peel.

We prick each pod with a wooden stick at the base.

We put them in a large saucepan, fill it with water and put it on medium fire until it boils.

Cook the fruits over a low-medium heat for about three minutes, cover with a lid and leave aside for fifteen minutes.

We cook the marinade separately:

We heat water over a fire, pour rock salt, granulated sugar, garlic, chopped herbs and spices into it. Add table vinegar, cook for three minutes and remove from heat. Let it stand aside for fifteen minutes.

On the bottom of each container, we put the prepared herbs, garlic from the marinade, pods, herbs and spices again on the top and pour the brine to the top.

Roll up with tin lids and cover with a warm jacket or blanket. Then transfer to a cool place for storage.

Hot pepper canning

Sometimes I do not roll the whole fruit in large containers, but cut it into beautiful rings and close it like that. Very nice and can be rolled up in very small jars.

Ingredient composition:

Spicy pods - 2000 grams;
Drinking water - 1000 grams;
Granulated sugar - 50 grams;
Salt - 50 grams;
Refined butter - 200 grams;
Table vinegar - 100 grams;
Various spices - 1 tablespoon;
Chopped greens - 100 grams.

Let's start cooking:

Put all the ingredients in boiling water except table vinegar and refined oil, as well as chopped pods. Cook for five minutes.

Pour the marinade through a colander into another saucepan. Arrange the pepper in clean jars.

Pour the remaining ingredients into the marinade and bring to a boil again.

Pour boiling water over the fruits and roll up the containers with boiling water. Cool the jars with the bottom turned upside down. And then we transfer it to a cool basement.

Video: Bitter pepper for the winter

A very tasty, spicy hot pepper snack for the winter. It is simple to prepare, at the same time, it gives an amazing taste, mild pungency and good mood. Prepare, you will not regret it.

That's all. All of these recipes are very interesting and probably not tasty in the long run. Try it and I'm sure you will definitely not remain indifferent.

And if you also consider that such a snack is very useful for our body, then you should definitely prepare these dishes for future use for your family. And of course, write your recipes for preparing hot peppers in the comments of the article, I will be happy to try them too. Until next time friends.

Snack " Pickled bitter pepper for the winter»Is not just a useful blockage. It is also famous for its excellent taste! Many vegetables are canned with hot pods, and at the same time in different - sometimes unusual - ways, giving them a zest. Often a spicy vegetable is salted, poured with brine and left to ripen for 1-2 weeks. It is also covered with spices in a hot marinade filling. Methods for preserving bitter peppers are not as numerous as recipes for rolling sweet Bulgarian fruits; but also very varied and tasty. Pickling allows you to preserve vegetables and present them for consumption in their most appetizing form.

Bitter paprika is pickled in different fillings with the inclusion of new auxiliary ingredients. Salads and adjika are prepared on its basis. do not limit the choice of fruit varieties; only taken into account appearance, integrity (no spoilage and damage) and the size of vegetables. So, ideally, pods with dense and even moderately firm pulp are selected. Necessarily meaty! Indeed, there is more internal juice in thick-baked fruits. It is from such a sample that a crispy, mouth-watering appetizer will turn out. And for aesthetic beauty, you can choose multi-colored peppers.

Preparing the pods

Peppers are pickled whole or in pieces. Whole fruits look more interesting. But, despite the presentation in the blank, seeds and internal partitions are removed from the pods. But this is done so carefully, using rubber gloves and kitchen utensils, to avoid getting essential oils on the skin. Specifically, they contain the bitterness of vegetables. And having removed the cores, along with them the main part of the sharpness will "go away". The following "Pickled hot peppers for the winter" recipes offer very simple methods of rolling these vegetables, for which they are harvested for future use and save the entire spectrum of vitamins in them.

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 cooked 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 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 is 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 it up. After that, turn the jars of hot marinated peppers in Armenian and cover until they cool completely.

A 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 - a recipe

Wash the hot pepper pods. The stalk can be either cut or left. Place them in 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.