Foreword

Pepper is one of the most savory vegetables that will add spice and color to your dishes. Bitter peppers marinated for the winter are the best option. It is recommended to cook it with the addition of horseradish, garlic, and various herbs. It will become the favorite dish of the whole family. It can be salted, fermented, canned with marinade, and you can also make wonderful twists with it for the winter.

Nutritional value, indications and contraindications

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

Endorphin also:

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

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

For all other people, he is just a storehouse of nutrients and vitamins. Among which are vitamins A, B1, B2, B3, B6, B9, C, E, K, PP, phosphorus, beta-carotene, choline, iron, potassium and others.

In moderate doses, it treats a number of diseases:

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

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

Pickled hot peppers for the winter: recipe and cooking method

Main Ingredients:

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

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

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

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

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

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

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

You can substitute lemon pickling for vinegar marinating if you don't like the sour note in a dish.

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

Main Ingredients:

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

For the brine we take:

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

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

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

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

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

Sauerkraut hot peppers for the winter: a very simple recipe

Main Ingredients:

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

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

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

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

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

Spicy twist of bitter pepper without salt

Main Ingredients:

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

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

Canning hot hot pepper with tomato

One of the best cooking combinations is hot pepper and tomato. It doesn't matter which cooking technology you choose for this. This combination is optimal for pickling, pickling, pickling and preserving.

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

Main Ingredients:

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

Recipe:

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

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

While the peppers are browning, sterilize the curling jars. Place baked or roasted peppers in jars and top with boiling tomato juice.

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

Tighten the finished preservation. The perfect preparation for the winter is ready. Bon Appetit!

Having prepared pickled hot peppers for the winter, recipes with a photo of your fingers will help you prolong the enjoyment of your favorite vegetable and give the dishes a touch of spicy zest.

Choosing a recipe for blanks, we place certain requirements on it, and this is no coincidence. Some recipes, no matter how tasty they are, do not anticipate long storage, and sometimes they forget to mention this. The result is lost product, money, time and hope.

That is why it should be mentioned that the recipes below are:

• proven;
• delicious;
• stored for a long time (subject to the preparation technology)

Pepper in vinegar "Easy and simple"

A jar with such a pepper is in the kitchen cabinet, probably every housewife. It is not only easy to make such a blank, but also easy and quick.

Put red, chilli, hot peppers in a liter jar and fill with 9% table vinegar, such as is sold in ordinary stores. We cover with a nylon lid and send it to the shelf in the kitchen cabinet.

After 2-3 weeks, the pepper becomes juicy, tender, moderately pickled and very tasty. Such a product is stored for a very long time.

Having prepared such a pepper, hot, pickled, for the winter, simple and reliable, it can be used both in pure form and in cooking. Spicy vinegar is also suitable for use, which can be added to dishes and preservation.

"Easy and simple with a bow"

Using the previous recipe, when peppers are marinated in pure vinegar without additives, they can be varied by adding onions to the jar.

For this, it is better to take small, small bulbs. After cleaning, they are put into the jar whole, and if they are large, then they are cut in half.

Such pickled onions with peppers turn out to be very juicy, tasty and spicy, even true gourmets will appreciate the taste of a spicy vegetable.

Oriental cuisine recipe

It's no secret that in the east, herbs and spices are more in demand than in Europe. It is from there that we adopt the experience of using spicy incense in the culinary art, so hot pepper for the winter in Armenian, came to our taste.

When preparing a savory dish, you should especially pay attention to the fact that the pepper should be thick-walled, dense and elastic. The vegetable does not require special preparation. It is enough to wash and dry it with a napkin.

To prepare such a blank, it is necessary to warm up the pepper. You can do this in several ways:

1. Blanch in boiling water for 1-2 minutes followed by a dip in cold water;
2. Fry in a skillet until the skin cracks;
3. Warm up in the microwave for 1-2 minutes at the highest pulse;
4. Fry on a grill or barbecue;
5. Bake in the oven until tender.

• water - 500 ml;
• vinegar - 100 ml;
• sunflower oil - 500 ml;
• sugar - 100 g;
• salt - 100 g.

This proportion of the marinade is based on 3.5 kg of red hot pepper.

All ingredients are added to a saucepan and brought to a boil. Prepared hot pepper is placed in the boiling marinade, and bring to a boil.

At the same time, jars and lids are prepared in the traditional way for you.

On the bottom of the prepared container, 1-2 slices of garlic are superimposed, and pepper is laid out on top. From above it is poured with marinade and rolled up with metal lids.

Pickled pepper

For fermentation, not only well-ripe fruits are used, but also green ones. However, the harvest looks better when all the fruits are of the same degree of maturity.

The pepper is pricked through with a fork, this procedure will allow the brine to get inside the hollow fruit.

• pepper - 3 kg;
• water - 5 l;
• salt - 1 tbsp.;
• garlic - 1 head;
• spicy herbs (basil, tarragon, oregano, parsley) 100 g each

You can pickle in any dish that will allow you to put oppression on top of the fruit so that there is a pickle on top of your finger.

Put spicy herbs and peeled garlic at the bottom of the container. Dilute salt in water and then fill the peppers with brine. We cover with a linen napkin and set the oppression.

We send the container to a cold place. The fermentation process will take 3-4 weeks.

Scientific research has confirmed that the people of South America have been using hot peppers (chili) as a seasoning since the 7th century BC. e .. The hot spice is considered one of the most ancient. And although chili can be bought both fresh and dried all year round, many people prefer to harvest pickled hot peppers for the winter.

Easy to prepare

The pungency of the bitter pepper is given by the capsaicin contained in the fruit; in different varieties of chili, the concentration of this alkaloid differs. At the beginning of the 20th century, the American chemist Wilbur Scovill proposed a scale that determines the degree of pungency of each type of hot pepper.

Choosing the main ingredient

When choosing a chili, pay attention to the appearance of the fruit: the skin should be smooth and elastic, without damage. If there are orange spots on the surface of the pod, the pepper is infested with bugs. When bending, the fetus should bend, not break.

There are many varieties of chili, each differing in flavor intensity, color, and shape. The table below reveals the features of the most popular varieties.

Table - Varieties of chili

In large quantities, hot peppers are hazardous to health. It is worth giving up the use of chili in case of diseases of the digestive system, increased nervous excitability, pathologies of the kidneys and liver, pregnancy and lactation.

Technology

Most often, chili is preserved with a marinade, which contains: water, refined vegetable oil (odorless), 9% vinegar, sugar and salt. Sometimes some of the components are not added.

Peppers can be poured with cold (cold method) or hot (hot method) marinade. The latter method is the most common, since most recipes based on it are sold without sterilization: heat treatment and vinegar avoid the need for additional heating.

Sometimes workpieces require steam sterilization. The process is carried out in four stages.

1. "Bath" . Cover the bottom of a large saucepan with a towel or a piece of thick cloth.
2. Immersion. Put jars with blanks in a bowl, covering, but not closing them with lids. Pour water into a saucepan so that it hides containers with preservation "up to the shoulders".
3. Boiling. Boil water, reduce heat to prevent violent seething, and time clock. 0.5 liter cans are sterilized for 10-15 minutes, 1 liter - 25-30 minutes, 2-3 liters - 35-40 minutes.
4. Warming. Turn the containers with the blanks upside down, put them on a pallet and wrap them in a blanket until they cool completely, for about a day. After that, they can be removed for permanent storage.

Before canning, peppers are usually blanched: immersed in boiling water, then immediately cooled with ice water. The fruits are softer and less pungent. You can do without cooking, then the pods will come out crispy.

The rules of "burning" conservation

The marinade removes some of the chilli spiciness, however, the preparation turns out to be spicy. If the pepper is preserved in its pure form, it is advisable to use less pungent varieties, if with other vegetables, more “fiery” varieties will do. Here are four more points that will tell you how to pickle hot peppers for the winter.

1. Prepare the jars... Rinse containers for storing blanks with laundry soap or soda and sterilize in a steam bath, in an oven or in a multicooker.
2. Choose the right covers... Use only metal: screw or seaming. Boil for five to ten minutes or scald with boiling water.
3. Clean the product... Before cooking, rinse the peppers with baking soda in running water.
4. Cut the peppercorn... Chili is often preserved whole, in this case it is necessary to cut off the dry stalks, but leave the small "tail". You can also clean the pod from seeds without cutting, chop the fruit into rings, straws or chop with a meat grinder.

The seeds and septa are the hottest parts of a chili, so these "elements" can be removed to soften the pungency.

Pickled hot peppers for the winter: 9 recipes

You need to work with hot peppers with rubber gloves to protect your skin from burns. Do not touch the face and eyes, cover open skin lesions with a plaster. After cooking, wash your hands thoroughly with soap and water.

Base

Peculiarities . The simplest recipe for pickled hot peppers involves the use of a small amount of products and is sold very quickly.

Required components:

• hot pepper - 200 g;
• water - 1 l;
• garlic - two or three cloves;
• vinegar - three tablespoons;
• sugar - two tablespoons;
• salt - a tablespoon;
• parsley - two or three branches;
• laurel - one or two leaves;
• allspice - three to four peas.

Step by step

1. Remove the stalk from the pepper.
2. Put the cloves of garlic (whole), peppercorns, parsley (without cutting) and laurel into the jars.
3. Fill the container with the main component, taking care not to leave voids.
4. Boil water, add vinegar, sugar and salt, keep on moderate heat for two to three minutes.
5. Pour hot marinade into a container with prepared foods, roll up.

Quick

Peculiarities . An instant snack, canned according to the described recipe, can only be stored in the refrigerator. You can close the workpiece with plastic lids. If you take peppers of different colors, the appearance of the preservation will turn out to be incredibly effective.

Required components:

• chili - 1 kg;
• wine or apple vinegar - half a glass;
• salt - a tablespoon.

Step by step

1. Cut the stalk from the pepper and remove the seeds.
2. Process the fruits with a meat grinder using a wire mesh rack.
3. Stir the twisted product with salt and vinegar, put in jars to the brim. Close or roll up.

The main component can be crushed along with the seeds, then the snack will turn out to be more burning.

With tomatoes

Peculiarities . The specificity of the method is in the preliminary frying of vegetables, for this it is advisable to use a cauldron or a thick-walled pan. Choose dense, plum-shaped tomatoes: they keep their shape better.

Required components:

• hot green peppers and carrots - 1 kg each;
• tomatoes - 0.5 kg;
• garlic - one or two heads;
• vinegar - a glass;
• vegetable oil - half a glass;
• sugar - two tablespoons;
• salt - half a tablespoon;
• basil, tarragon, oregano to taste.

Step by step

1. Pour oil into the cauldron and fry the carrots cut into 3-5 mm thick slices.
2. When the vegetable softens, add chopped garlic, peppers without stalks, fry for five minutes.
3. Stir in coarsely chopped tomatoes, spices, sugar and salt, keep on moderate heat for another five minutes.
4. Pour in the vinegar, remove from the stove.
5. Without allowing the workpiece to cool, distribute the mass among the banks, roll it up.

With tomato juice

Peculiarities . Another variant of "chili in tomato" involves the use of juice squeezed from fresh tomatoes as a filling. This can be done using a juicer, or you can scroll the fruits with a meat grinder and squeeze the juice with gauze.

Required components:

• tomato juice - 2.5 l;
• hot pepper - 1 kg;
• vegetable oil - one and a half glasses;
• sugar - 90 g;
• salt - 30 g;
• chopped garlic - a tablespoon;
• vinegar - a tablespoon;
• ground black pepper - a quarter teaspoon;
• laurel - five leaves.

Step by step

1. Stir sugar, salt, laurel, black pepper, oil in the juice. Boil, keep on low heat for 20 minutes.
2. Add vinegar and garlic, heat for another two to three minutes.
3. Put pepper in jars and pour boiling sauce over the fruits, roll up.

You can add a tablespoon of grated horseradish to the preparation, adding it to the sauce along with garlic. Marinated hot peppers with butter are not only a delicious snack. Pouring can be used as a fragrant spice, adding it to soups, sauces, stews.

With honey

Peculiarities . It is customary to serve chili in honey filling with meat dishes; it is recommended to use red pods for preservation.

Required components:

• hot pepper - 450-500 g;
• water - 0.5 l;
• honey - 100 g;
• vinegar - 50 ml;
• garlic - four cloves;
• salt - 25 g;
• mustard beans - a teaspoon;
• laurel - two leaves;
• black pepper - six peas;
• allspice - four peas.

Step by step

1. Put laurel and peppercorns, whole garlic cloves and pepper pods with a cut stalk in a jar.
2. Pour boiling water into the container, cover and stand for a quarter of an hour. Drain the liquid.
3. Pour salt, mustard, vinegar, honey into a saucepan, stir and pour cold water, boil, keep on low heat for no more than one or two minutes.
4. Pour hot marinade into a jar with a blank, roll up.

Implementing the recipe for bitter pepper with honey for the winter, you can fill the main component with marinade without first scalding with boiling water, but in this case sterilization in a steam bath is required.

With onion

Peculiarities . Cold pickled hot peppers in vinegar can be preserved with onions. It is advisable to use the fruits of salad varieties with a sweetish, mild taste.

Required components:

• pepper - 20 pods;
• onions - ten medium-sized heads;
• garlic - one head;
• vinegar 6% - two glasses;
• sugar and salt - two tablespoons each;
• laurel - one leaf.

Step by step

1. Pepper to remove seeds and chop into rings, onion - in half rings, garlic - in small cubes.
2. Stir the mixture and put in jars.
3. Dissolve sugar, salt, crumbled laurel in vinegar.
4. Bring to a boil, stirring occasionally, remove from heat. Wait for the marinade to cool completely.
5. Pour the filling into the cans, roll up. Store in a cool place.

To add sourness, you can close the bitter pepper for the winter by adding a sweet and sour apple cut into slices.

In armenian

Peculiarities . This preservation is called "Tsitsak" - it is one of the national dishes of Armenian cuisine. In honor of the appetizer, a variety of hot peppers was named, which experts consider the best for this twist. Long green pods that are not too pungent in taste are good for this. In fact, such peppers are not pickled, but pickled, since there is no vinegar in the traditional recipe. You can salt hot peppers in Armenian style for the winter in an enamel saucepan or in jars.

Required components:

• hot pepper - 2 kg;
• water - 2-3 l;
• salt - a little more than half a glass;
• garlic - four to five cloves;
• celery - a sprig;
• cherry and horseradish leaves - three to four pieces;
• cilantro seeds - a teaspoon;
• other spices to taste.

Step by step

1. Do not wash the pepper, put it in one layer on a table or tray, leave for one or two days.
2. Wash the fruit, dry it.
3. Pierce each pod with a knife or fork: thanks to this, the brine will get inside the fruit, and the pepper will not float during the preservation process.
4. Stir salt in water.
5. In a container for salting, add pepper, alternating with herbs and cloves of garlic, pour cold saline solution.
6. Withstand under oppression at room temperature for 12 days. When the pods turn yellow, preservation is complete.

In korean

Peculiarities . The components that determine the flavoring core of Korean-style pepper are garlic and spices.

Required components:

• chili - 1 kg;
• water - 400 ml;
• garlic - half a head;
• vinegar - 70 ml;
• sugar, salt - half a tablespoon each;
• ground red pepper, ground black pepper, ground coriander - half a teaspoon each.

Step by step

1. Put the pepper in jars, trying to leave as few voids as possible.
2. Stir salt and sugar in water, boil.
3. Add spices and chopped garlic, after boiling again, reduce heat, stir in vinegar. Remove from stove.
4. Pour hot "broth" into jars of pepper, roll up. The snack is ready to eat after three days.

In Georgian

Peculiarities . Green hot pepper marinated in Georgian style is a spicy, tart appetizer, the flavor base of which is celery root.

Required components:

• hot green pepper - 2.5 kg;
• white wine vinegar - 0.5 l;
• vegetable oil - a glass;
• garlic - 150 g;
• celery root - 100 g;
• parsley - 50 g;
• sugar or honey - three tablespoons;
• laurel - five leaves;
• salt to taste.

Step by step

1. Cut the stem off the pepper.
2. Stir oil in vinegar, add sugar, salt, laurel. Boil over low heat.
3. Immerse half the pepper in the marinade, cook for seven to ten minutes, turning the pods from time to time so that they heat up evenly.
4. Using a slotted spoon, get the fruits, load the rest, repeat the "procedure".
5. Remove the pepper from the marinade, remove the pan from the stove.
6. Get Chile out of the vessel.
7. Chop the parsley, finely chop the garlic and celery, add the spices to the cooled marinade.
8. Boil the "broth" again and keep on moderate heat for two to three minutes.
9. Pour the marinade over the pepper and leave in the refrigerator for 24 hours.
10. Arrange in jars, pour marinade, sterilize, roll up.

How to soften the taste

To make pickled hot peppers softer for the winter, you can let the harvested pods lie down at room temperature for several days. Here are three more tips from experienced housewives.

1. Selection of fruits. Long and thin pods are pickled faster, it is convenient to place such fruits compactly in jars, and they look impressive.
2. Elimination of excessive pungency... To remove excess bitterness, you can soak the fruits for a day in cold water, the liquid must be changed several times. Or pour boiling water for ten minutes.
3. Filling the voids... If you don't have enough chili for a full jar, you can fill the voids with chopped strips of bell peppers of different colors.

Milk, yogurt, ice cream, rice, fresh bread, or boiled potatoes can help relieve the burning sensation in your mouth after eating chili. Drinking water is pointless: capsaicin is a substance that does not dissolve in water.

How to serve

You can eat pickled hot chili peppers with cheese or bread. It is recommended to add the product to soups and broths, vegetable dishes, baked chicken and meat dishes. The most resourceful housewives are looking for many ways to use conservation to create gastronomic masterpieces, here are three of them.

Pizza

1. Stir 50 g of yeast in 250 ml of warm milk.
2. Grind two eggs with a pinch of salt and add the mixture to the milk-yeast composition.
3. Add 200 g of flour, four tablespoons of vegetable oil, stir well and add another 200 g of flour.
4. Soak the dough for an hour and a half in a warm place.
5. Roll out the dough into a layer, 0.5 cm thick, and put on a baking sheet.
6. Cut the tomato into thin circles and spread it around the entire perimeter of the workpiece.
7. The next layer is to place 250 g of thinly chopped salami, then 100 g of pickled hot pepper chopped into rings.
8. Sprinkle with grated Parmesan.
9. Send to an oven preheated to 200 ° C for 20-25 minutes.

Salad

1. Cut three or four boiled potatoes, two boiled eggs and two medium-sized tomatoes into slices, chop two pickled cucumbers into slices, two or three pickled pepper pods into rings.
2. Mix one to two tablespoons of mayonnaise and sour cream, a teaspoon of mustard, salt and black pepper to taste. Add a bunch of chopped parsley and dill.
3. Lay out the bottom of a flat plate with torn lettuce leaves, then arrange in piles, without mixing, the prepared ingredients.
4. Place the sauce in the center of the dish.

Sandwiches

1. Cut one or two pods of pickled pepper into rings, 300 g of boiled lamb - into strips, two pickled cucumbers - into slices.
2. Grease ten slices of wheat bread with a thin layer of butter.
3. Distribute lamb, pepper, cucumbers over the pieces.
4. Sprinkle with grated cheese and microwave for a minute.
5. Serve garnished with basil sprigs.

Pickled hot pepper recipes are simple to perform. At the same time, procurement will come in handy for winter days. It is not for nothing that they say in the Caucasus that nothing warms the body and soul so much as a spicy snack.

Print

Pickled hot peppers are a gourmet appetizer. He is able to add piquancy and a special aroma to any dish. Canned chili is ideal as a snack with meat or baked fish steaks. It is also added to mixes of pickles and as a savory seasoning for first courses. A properly prepared pepper is not only tasty, but also very useful, and if all conditions are met, it can be stored for a long time.

Pickled chili peppers - a quick and easy recipe

To prepare such a spicy and spicy winter snack from fresh, hot chili peppers, you need a minimum set of ingredients and a little time. From the products usually take 10-15 pods of fresh cayenne pepper, green or any other color, as well as vinegar, salt and sugar for making a classic marinade.

First of all, the chili pods are washed and cleaned well. Then, with a sharp kitchen knife, remove the green tails and chop each of them into uniform, small rings. The resulting rings are poured into clean glass jars and the marinade is prepared. In a separate container, mix 2 teaspoons of salt, 4 tablespoons of sugar and dilute all this with a glass of ordinary or wine vinegar.

Everything is thoroughly mixed and the resulting marinade is poured into the cut pods in jars, the lids are rolled up and the blanks are sent for storage in a refrigerator or cellar at a temperature not higher than + 5-7 degrees.

The appetizer turns out to be moderately spicy, the rings are delicate in structure, and the minimum amount of spices and spices retain the notes of the natural freshness of the vegetable. It is especially good to serve it with hot beef from the oven or other fatty meats.

Hot pepper with spices in a marinade - a spicy vegetable snack for the winter

Marinating according to this recipe allows you to get a very spicy, delicate and aromatic pepper. It can be added to a wide variety of dishes and will decorate each in its own way.

To prepare seams for one liter can, the following ingredients are usually used:

• paprika red - 350 gr.;
• garlic (1 head) and herbs (cilantro, dill, fresh mint);
• vinegar, salt and granulated sugar;
• spices coriander, ground pepper, cloves and bay leaves.

Pepper for a snack is better to take a bright red, rich color. It is considered to be more useful and savory, in addition, it gives a more interesting aesthetic appearance to the finished snack. But, if you wish, you can also prepare a roll from green or orange pods.

The leaves of the greenery are cut and cut into several pieces, and the stems are removed. Garlic is disassembled into slices, without peeling off the top rind.

The pepper is thoroughly washed with water and neat holes are made in the area of ​​the stalk or on the sides so that excess air does not collect inside the fruit.

Pour boiling water over the pods and leave to infuse in a saucepan for 5-7 minutes. This procedure is repeated several times. It is necessary in order to soften the pepper a little before placing it in the jars.

While they are in boiling water, clean water is poured into another pan, put on the stove and poured into it chopped greens, unpeeled garlic, coriander, mustard seeds, salt, sugar and other spices, based on personal taste preferences.

The ingredients are mixed well and brought to a boil, after which they are boiled for another 10-15 minutes. At the end of the process, pour a few tablespoons of grape or apple cider vinegar into a saucepan and let the marinade brew. At the bottom of clean, pre-sterilized jars, the herbs from a saucepan with spices are carefully laid out, softened vegetables are loosely placed on them, and everything is poured on top with warm brine under the neck.

Now the lids are rolled up, turned over, allowed to cool and sent to a cellar or other storage room. The juicy and unique taste of such a pepper will appeal to many lovers of spicy and unusual food.

Chili marinated with honey and mustard - an appetizer for true gourmets

A very tasty recipe for chili pepper, which is obtained with sweet and at the same time spicy and delicate notes due to honey.

To prepare this snack, you will need the following set of ingredients:

• chili pods in orange, red and green;
• natural bee honey;
• mustard seeds, allspice and bay leaves;
• fruit vinegar.

The pepper is thoroughly washed in water, sorted and allowed to dry. Then, with a toothpick or fork, pierce each pod in the middle or in the place of the tail so that it marinates well.

Glass jars are sterilized, washed and dried. At the bottom of each container, mustard seeds are mixed with allspice peas. In parallel, honey is mixed with grape or apple cider vinegar essence (7-9%) in a bowl and the mixture is allowed to brew for 20-25 minutes.

The washed pepper pods along with the tails are carefully laid out in jars with spices and everything is poured with sweet-sour marinade on top. Shake slightly so that the liquid is more evenly distributed over them, the lids are tightly closed and sent for storage.

After a while, the pods will be soaked in honey infusion and acquire an unforgettable taste, especially if they are served with fresh hot dishes as an addition.

Adjika "classic" of two types of pepper

A sauce made from a combination of hot and sweet peppers turns out to be very tasty and healthy. It is used as an independent dish, for example, it is smeared on bread, or as a spicy addition to various side dishes, meat or poultry.

To prepare adjika according to this recipe, take the following set of products:

• two types of red pepper (500 g each);
• fresh garlic wedges,
• coriander, cilantro seeds and table salt.

In order for the adjika to be of a richer consistency and to be better stored, well-washed peppers are kept at room temperature for several days before cooking, so that they wilt a little. Or soften their structure with boiling water.

Then the fruits are cut with a knife, cut into several parts, peeled from seeds and the stalks are removed. In a small mortar, crush the coriander and cilantro seeds.

You can also add other spices to your taste, for example, mustard seeds or sweet peas. The garlic is peeled and finely chopped, then mixed with chunks of pepper and sent to a blender or vegetables are passed through a meat grinder.

A little salt and chopped spices are added to the resulting puree mixture, everything is mixed well and sorted into clean, sterilized jars, immediately rolling them up with lids. Such adjika is stored for several months in a cool cellar or in a closet with a minimum amount of light at a temperature of + 8-12 degrees.

Whole Pickled Chili - A Simple Homemade Recipe

In this way it is possible to preserve vegetables "in haste", since a minimum of ingredients are used in it, and pickled chili peppers can be served to the table within a few days after cooking. The pods are small, ripe, green or red of your choice.

From products and spices you will need:

• chili peppers - 1 kg;
• vinegar, clean water, salt and granulated sugar;
• lavrushka and spices to taste (coriander, mustard, cilantro, cloves, etc.).

The pepper is selected, then put into a colander and washed. At the level of the tail or on the side, gently make a puncture with a toothpick or other suitable object. At this time, salt is mixed with sugar and the necessary spices in a saucepan (we use a classic set of coriander, garlic and mustard seeds).

A mixture of spices with water is simmered over low heat for 5-7 minutes, stirring the ingredients from time to time. Several bay leaves are added there, and at the very end, vinegar essence is added in the amount of 1-2 tablespoons. Without waiting for the marinade to cool down, pods spread out in clean jars are poured under the neck and the lids are sealed. The workpieces are turned over, allowed to cool in room conditions and sent to the shelves.

The peppers are soft, retain all the piquancy and can be used in combination with a wide variety of products. But they are best served as a complement to delicious meat dishes with garlic and fresh herbs.

Salad with onions "in Mexican" - "fire" appetizer to the festive table

This recipe is not suitable for everyone, since the output is a very hot appetizer. But lovers of spicy dishes will surely take note of it.

To prepare "fire salad" you will need:

• jalapeno and fresno peppers (10-15 pods each);
• garlic and onions;
• bay leaf and dried oregano;
• salt, sugar and fragrant seasoning.

The cayenne chili pods are washed with water, then the tails are removed and the fruits are cut into thin rings. Onions and garlic are peeled and cut with a sharp knife into even rings. Pour water into a saucepan, bring it to a boil, add dried bay leaf and salt with sugar to taste.

The marinade is boiled over low heat for 10-15 minutes, stirring occasionally, then pour vinegar (1 glass) and turn off the heat. Onions, garlic and chili rings are mixed in a convenient container, poured into jars or plastic containers and covered with hot brine.

After a week of storage, you will receive a spicy snack, which is used mainly as an addition or seasoning to dishes.

Hot chili sauce is a versatile and savory snack

Such preservation is served to a wide variety of dishes as an exquisite, piquant addition. It's delicious, spicy, and keeps pretty well.

The classic recipe includes the following ingredients:

• fresh tomatoes - 4-5 pieces;
• bell peppers and cayenne (2-3 pods), depending on the desired pungency;
• olive oil and celery;
• salt, basil, sweet peas;

The celery stalks and peppers are washed and cut into equal rings. The garlic is chopped with a knife and all vegetables are sent to a preheated pan with olive oil. Fry them for 10-15 minutes over medium heat until a light, golden crust is formed.

The tomatoes are washed, blanched and peeled. Sweet and hot peppers are peeled from seeds and cut into small pieces. After 5-6 minutes after frying the first batch of vegetables, add pepper cubes and chopped tomatoes to them. Pepper, salt, oregano, basil and other possible seasonings to your taste are also added there.

Stew the ingredients over low heat for 10-15 minutes until a homogeneous consistency is formed. If it turns out to be too thick, then it is slightly diluted with plain water, and vinegar is poured into it 2 minutes before the end.

Remove the sauce from the heat, allow it to cool slightly, and then, if possible, grind it additionally in a blender so that it turns out soft, without large vegetable slices. They are sorted into jars, they are closed, and the universal snack is ready for use both fresh and after 1-2 months after storage in the refrigerator.

Korean style spicy dressing

Koreans are known for their love of spicy food. At the same time, the secret of the piquancy of meat and vegetables prepared according to recipes from this Asian country lies in all kinds of sauces and dressings, the main ingredient of which is chili pepper.

To prepare such a versatile dressing, you will need:

• fresh hot pepper pods (3-4 pcs.);
• garlic, olive oil;
• ground red pepper, coriander, paprika, oregano, basil, cilantro.

Garlic is peeled and crushed using a crusher or press. Pepper is washed, stalks, seeds are removed and cut as thinly and finely as possible. All types of prepared seasonings are mixed in a suitable container, salt and a little sugar are added to them if desired (to reduce the "burning" effect of such a sauce).

Heat a frying pan with olive oil over low heat. Then chopped garlic is poured into it and lightly fried (30-50 seconds). Then add vegetables and mixed seasonings and stew everything for 3-4 minutes, no more.

Without letting the sauce cool down, it is sorted into sterile jars, covered with lids and sent to the refrigerator for storage. If you plan to serve such a sauce immediately to the table, then it can be cooled or served in the heat of the heat, the "effect" of spiciness from this will only increase. Koreans prefer this sauce to meat, stewed fish and seafood.

Green adjika - a recipe for a spicy and tasty sauce

Traditional adjika for the winter is prepared from red tomatoes with the addition of various vegetables. We offer a recipe for hot green chili sauce with parsley and cilantro.

To prepare it you will need:

• selected green peppers - 5-7 pods;
• garlic and celery stalk;
• fresh parsley and cilantro;
• dried dill, coriander and salt.

Hot chili is washed thoroughly, then wrapped in a newspaper or towel and left to dry naturally for several days. As soon as they dry up, they are cleaned of seeds and cut into medium-sized slices.

Foreword

Pickled hot peppers are rarely harvested for the winter. Meanwhile, this is not only very useful for the body, but also a very tasty and universal preparation - it can be used for many dishes. There are a great many recipes for preparing it for the winter, and the preparation process itself is quite simple.

Only fresh hot peppers should be purchased for pickling. Fresh frozen is also perfect. By the way, freezing hot peppers in the freezer is very convenient when there is no time immediately after purchase to process it into preparations for the winter, or you want to use this vegetable fresh when preparing various dishes all year round. Whole pods, sorted by size and quality, laid out in plastic bags or plastic containers, can be safely stored in the freezer without losing their properties for 1 year. Before using for food, the required amount of pepper must be removed from the refrigerator and allowed to thaw.

Hot chili

Pods should be chosen with a bright color, fleshy, crunchy, with a smooth dense skin without wrinkles. Do not take damaged and spoiled, as well as even slightly faded fruits.

It is possible, regardless of the variety and color (red and green). And they can be mixed in a jar. Preservation from multi-colored pods will be more appetizing, and looks very nice on shelves with winter supplies and in a dish. Hot peppers are recommended to be harvested for the winter in small jars (0.5 l), because such preservation due to its sharpness cannot be eaten quickly, and it is best to pickle vegetables of the variety Bird eye which many people mistakenly call Chile(this is the name of all hot red peppers). Their pods are perfect in size for this.

Pods of other varieties are larger or longer. It will be more difficult to pack such peppers into small jars. And long pods will not fit at all in a standard container in height. You will have to look for tall, narrow jars of small volume, or cut the fruits in half. Although from the fact that the peppers that did not fit had to be pickled chopped, even into several pieces, the taste of the preparation will not suffer at all. Rather, it is more a matter of aesthetics.

Before proceeding with the processing of pepper, you should sort it out, carefully examining the pods. If there is a suspicion that some fruit inside is spoiled, then it is better to throw it away or put it aside right away, otherwise it will ruin both the marinade and the entire harvest for the winter. It is recommended to cut a dubious-looking pod to check if it is damaged inside or not. Then wash all the peppers in cold water. Moreover, it is recommended not just to "rinse" it in a colander or some kind of dish, but to thoroughly wash each pod by hand.

Prepared Pepper Pods

So, put a batch of pepper in some dish filled with cold water, for example, in a bowl. Then let the vegetables sour a little - 5-10 minutes. Then each pod is separately washed from all sides and transferred to another dish with water. After that, we transfer the washed batch of pepper to a colander and rinse under running cold water. If you look into the cup where the vegetables were washed one by one, you can see that the water in it is cloudy, and at the bottom there is a decent amount of dirt, which could not be removed from the pods only by general washing in a colander. Probably, there would be no harm from it to the body, but unless, after seeing this, someone will continue to wash hot peppers differently.

Then we decide in what form we will marinate the pods - whole or cut. For those who are contraindicated in very spicy, and who prefer moderate pungency more, it is necessary to cut off the top and tail of the fruit, then cut the peppers in half lengthwise and remove the partitions and all seeds from them. They contain the most capsaicin, which, in fact, is why this vegetable is so hot. Without partitions and seeds, pickled peppers in the workpiece will turn out to be much less spicy. Then, if necessary, when the pods are large, you can cut their halves into pieces.

But usually hot peppers are pickled whole. For spicy lovers, all the relish is in the full-fledged pungency of such a workpiece. It will also be more useful. Indeed, the pods will retain the amount of vitamins and nutrients that are contained in the partitions and seeds. Healthy people without contraindications to spicy should not be afraid to pickle whole peppers, since pickling significantly softens the pungency of this vegetable... Leave the tails of the whole pickled pepper - you do not need to cut them. It will be convenient to hold onto them in the process of preparing preparations for the winter, especially when packing vegetables in cans, as well as when eating pickled pods.

The only thing to do with the tails of the pepper is to cut off the ends if they are dry. Then, if you still want to reduce the severity of the whole pods, blanch them in boiling water for 3-5 minutes. You can also do with chopped fruits. However, this procedure will soften the pods. So, if you want the pepper to remain crispy, you don't need to blanch it. Then, too long whole pods that do not fit in the jar will have to be cut across in half. After all this, you can start pickling the prepared pepper.

Having decided on the method and recipe, we proceed to pickling it. We start by placing the pods in jars. Of course, jars and lids for them must be thoroughly washed beforehand and then sterilized. In order for the pods to fit the maximum number of jars, they must be placed vertically. It is best to lower the first peppers over a knife, the sharp end of which should rest on the bottom of the container. When the jar is about half full or slightly more, the cutlery can be removed from it, since the rest of the pods can be easily stacked vertically between the ones already in the container.

Pickled hot peppers

Peppers should be placed in jars strictly along their shoulders, not higher. Otherwise, when the cooled marinade decreases in volume and settles a little, the tops of the pods will be bare, protruding above the filling level. The same can happen when using a cold marinade. It will settle due to the difference in temperature between the place of preparation and storage of the workpiece. Such pickled peppers will not be stored for long. Then marinate the pepper. After pouring the marinade into the jars, they must be tightly closed - rolled up, screwed on or sealed with the appropriate canning, screw or nylon lids. The tightness should be checked immediately by tilting the can. If the marinade does not come out from under the lid after a while (no more than 15–30 s), then it is well closed.

Sterilization is optional. If all the rules of preparation are followed, then they are perfectly stored. More and more depends on the chosen caps. The longest time - up to 1 year or more - will be stored pepper, which has been rolled up with canning lids. However, there are recipes that require sterilization. In this case, the cans should be closed only after sterilization, and the time of this procedure for liter containers should be 20 minutes, for 0.7 l - 15, and for 0.5 l - 10. Then the cans must be allowed to cool to room temperature. In this case, they should be placed on a dense warm thing (blanket, towel, blanket), and wrap the same on top. Moreover, the cans rolled up with cans must be installed upside down - with the necks down.

After complete cooling, the workpieces are transferred for storage to the basement, cellar, insulated balcony or shed. The temperature there should be in the range of 0– + 5 o C. It can also be stored in the refrigerator. If there is room. Pickled peppers rolled up with tin lids can also be stored indoors at room temperature. But at the same time it must be placed in a dark place away from any sources of heat. And it will only be stored under these conditions for about six months. The preparation of hot pepper must be "ripe" until it is fully prepared. This will take 3 weeks. Pods, punctured before laying, cut and crushed, “reach” faster - in 1–2 weeks. After the workpiece has been opened, it should be stored exclusively in the refrigerator. At the same time, the jar must be closed with a tight nylon lid.

Traditionally, hot peppers are marinated in a hot marinade made with vinegar, salt and often sugar. Other spices are also often added. Moreover, only the pepper itself is traditionally pickled, without adding other vegetables. Below you will find several simple and complex recipes, for each of which it is proposed to immediately pour the marinade into the peppers put in jars and roll them up. The marinade is proposed to be cooked as follows. We put the water on the fire and immediately add to it and mix thoroughly until the crystals are completely dissolved, salt and sugar.

Then add other spices and seasonings, mix everything. When this solution boils, pour vinegar into it. Once again, mix everything quickly, and then pour the finished marinade into jars of pepper. In the simplest recipes, only the main ingredients are present in the marinade. Here are a few of these simple, quick-to-prepare blanks. Before pouring it into the marinade of each of them, if desired, you can add allspice and black peppercorns, clove buds, bay leaf.

• Pickled salt recipe. You will need: pepper - 1 kg; water - 1 l.
• With salt and sugar. You will need: pepper - 1 kg; sugar and non-iodized salt - 1.5 tbsp each spoons; 9% vinegar - 3 tbsp. spoons; water - 1.5 liters.
• Recipe without salt, only with sugar. The billet turns out to be sour with a light pleasant sweetish aftertaste. You will need hot peppers, and for the marinade, in terms of pouring it into one can of 0.7 liters: water and 9% vinegar - 150 ml each; sugar - 1.5 tbsp. spoons.

Pickled chili in a jar

Now for more complex recipes. They are called that only because they have more ingredients for the marinade. But in fact, pickling peppers on them is as easy as in the above. The only thing that can be attributed to the complication of cooking is that more ingredients for the marinade will have to be prepared (some even washed or cleaned), and then poured into the filling. And this, moreover, will take extra time.

Mint recipe. You will need:

• pepper - 1 kg;
• water - 1.5 l;
• clove buds - 3 pcs. on the bank;
• sprigs of mint - 2 pcs. on the bank;
• sugar and non-iodized salt - 1.5 tbsp each spoons;
• 9% vinegar - 3 tbsp. spoons.

Put the cloves and mint in the jars along with the prepared pods. Then pour the prepared marinade into the containers.

With garlic and horseradish root. The recipe is given for one 0.5 liter can. You will need:

• pepper - about 300 g;
• horseradish root of medium thickness - about 2 cm;
• clove buds - 3-4 pcs .;
• cherry leaves - 1 pc .;
• allspice (peas) - 5-7 pcs .;
• dill seeds - 1 pinch;
• garlic (medium cloves) - 3 pcs.

For the marinade:

• water - 1 l;
• sugar - 2 tbsp. spoons;
• non-iodized salt - 4 tbsp. spoons;
• 9% vinegar - 1 teaspoon per jar.

The horseradish root must be peeled and cut into small pieces. Then we put it and all the ingredients together with the prepared pods in a jar. Then we prepare the filling from water, sugar and salt. We fill a jar of vegetables with it, and then pour vinegar there.

Perhaps the most flavorful recipe. You will need:

• pepper - 1 kg;
• water - 1 l;
• sugar - 2 tbsp. spoons;
• non-iodized salt - 4 tbsp. spoons;
• vinegar 9% - 1 tsp per jar;
• spices: garlic, peppercorns, clove buds, dill umbrellas (dry), bay leaf, basil or tarragon, horseradish leaves and cherry or currant and cinnamon.

In this recipe, garlic, peppercorns, leaves, cloves and dill, 1–5 each. lay out in jars along with prepared sharp pods. Add the rest of the seasonings to the marinade before boiling. Pour vinegar in the specified amount into jars after pouring the marinade into them.

Almost any of the above recipes can be chosen for making hot peppers in a cold marinade. We leave the composition and quantity of all ingredients unchanged, except for the main ones for filling. That is, we take the same amount of pepper, as well as seasonings and spices added immediately to a jar of pods or to a prepared marinade. But water, vinegar, salt and sugar must be taken in a completely different amount. The fact is that a cold marinade must be made with a higher concentration of vinegar, therefore, the amount of the remaining main ingredients of the filling also changes.

Pickled hot peppers

This is necessary to compensate for the lack of boiling of the marinade and hot processing of the workpiece with it when it is poured, that is, to increase the conservation properties of the fill. Based on a 0.5 liter jar, tightly filled with pepper, you can prepare a cold marinade according to one of the following recipes. With the minimum allowable vinegar content, this is the option for pouring. You will need: non-iodized salt - 1 teaspoon; sugar - 2 tsp; 6% or 9% vinegar - 4-5 tbsp. spoons; pepper juice remaining after the preparation of hot or sweet peppers, or water - add as much as there is space left to the neck of the jar.

Recipes for more reliable marinades. For example, you can cook with the following ratio of ingredients: for 1 glass of 9% vinegar 2 tbsp. spoons of honey. In this recipe, honey is not only a flavoring agent, but also an additional preservative. You can also add 1 tbsp. a spoonful of salt. And you can take sugar in the same amount instead of honey. Another option: 1 tbsp. a spoonful of sugar and honey. And one more "strong" marinade based on a 0.5 liter jar filled with pods. You will need: 6% vinegar and vegetable oil (preferably cold-pressed olive) - in a 1: 1 ratio; honey - 1 tbsp. spoon.

Using the example of these recipes, you can compose your own cold marinades. Blanks filled with the first version of the marinade should be stored only in a cool place, and pepper in fillings prepared according to the last 2 recipes can be even in a room with room temperature.