Today, spicy dishes are very popular. Especially for Armenian, Georgian and Korean cuisine. Almost every dish is seasoned with special hot spices. Many people try to prepare Armenian hot red pepper for the winter.

Scientists have proven that this is not only a universal snack with a spark, but also an incredible benefit for the body. Doctors recommend, in the absence of contraindications, to consume as many exotic dishes as possible.

Since ancient times, our ancestors tried to preserve hot peppers. They strung it on a string and hung it on a carnation. After complete drying, it remained only to grind in a mortar and use as a fragrant seasoning. In our time, you can cook a variety of blanks.

Hot peppers. Useful properties and contraindications

Scientists have proven that hot peppers have a beneficial effect on the human body, namely on the digestive system. The alkaloid contained in the pepper promotes the digestion of food. Meat seasoned with pepper with a spark will be more useful.

Reduces the number of kilocalories by half. You can enjoy your favorite foods without the fear of gaining weight.

Takes an active part in metabolic processes and blood saturation with useful substances. Fights the causes of thrombosis.

Few women know that seasoning can help with some gynecological diseases. Namely, an irregular menstrual cycle.

Improves the condition of the skin, hair and nails. To do this, the seasoning must be consumed both inside and used in the form of masks and lotions.

Spicy seasoning can increase the protective properties of the body and improve overall well-being.

• gastritis;
• ulcer;
• damage and irritation of the gastric mucosa;
• acute stage of gastrointestinal disease;
• anemia;
• kidney failure;
• heart disease;
• personal intolerance to the components included in the composition;
• persons under 10 years of age.

The disease will not aggravate if a small amount of pepper is contained in a cooked dish.

Preparing the necessary ingredients

Depending on the method of preparation, the vegetable requires a certain processing, namely:

1. Wear gloves when peeling peppers. It can be latex or rubber products that will protect your hands from burning.
2. The fruits must first be washed in water, spread out on a towel and allowed to dry.
3. Using a sharp knife, cut the strips of pepper in a circle, being careful not to touch the stalk and seeds.
4. Next, depending on the recipe, cut into arbitrary pieces.

If you need to clean hot peppers, then carry out the following manipulations:

1. Roll the vegetable tightly between the palms.
2. Cut off the tail and turn upside down.
3. Tap the pepper on a cutting board to extract the seeds.
4. Then move on to processing.

Ways to harvest hot peppers for the winter

There are all kinds of recipes for cooking peppers. Below are the most successful and delicious, which are always obtained.

Armenian salting recipe

The main highlight of this recipe is that the vegetable is fried and at the same time salty.

Required Ingredients:

• main product - 1.7 kg;
• garlic - 2 cloves;
• water - 1 tbsp.;
• vegetable oil - 1 tbsp.;
• vinegar - 50 ml;
• sugar - 50 g;
• salt - 2 tbsp.

Cooking method:

• The fruits must be sorted out and discarded sluggish, rotten and irregular in shape.
• Rinse well under running water. It is more convenient to use a colander.
• Spread out on a towel and let the excess liquid soak. Fruit must be completely dry.
• The next step is heat treatment. Heat a cast iron skillet on the stove. Add refined vegetable oil and lay out the main product.
• Fry the preparation.

• Once the fruits have cooled, cut them in half.
• To prepare the filling, mix the remaining ingredients and boil.
• Add pepper and boil for three minutes.
• Take out using slotted spoon.
• Put chopped garlic in pre-steamed jars. Lay the fruits as tightly as possible and pour the marinade.
• Cover with sterile lids and send to be sterilized.
• The sterilization time for 0.5 liter containers is 30 minutes.
• Upon completion of the procedure, seal tightly and send for further storage.

Salted with corn leaves

Armenians like to salt this vegetable. Almost every house has a cellar where a variety of pickles are stored. A great addition to meat dishes.

Products:

• sweet green vegetable;
• brine per liter of water - 70 g of salt;
• dill.

Cooking method:

• Pepper should be a little sluggish. Therefore, if it is only collected from the garden, it must be kept for 2 days in a dark room.
• Rinse well under running water.
• Make an incision near the tail, this is necessary so that the brine gets inside each fruit.
• Cover the bottom of an enamel bowl with dill, corn leaves and stigmas.
• Put the vegetable compactly in a bowl. Top with corn flakes.

• Dilute the indicated amount of salt in water and pour over the peppers. The amount of brine is needed half as much as the volume of the vessel for salting.
• Top with a dish or disk and put oppression.
• The workpiece must be completely covered with brine, otherwise it will deteriorate.
• The fermentation process takes a week.
• Readiness is checked by the transparency of the brine. If it is transparent, then fermentation is complete.
• Arrange in pre-prepared glass containers.
• Boil the brine.
• Pour into jars, filling each to the top. Cork.

Preservation of hot pepper tsitsaka

An excellent appetizer is obtained if the bitter pepper is salted.

• vinegar - 600 ml;
• salt - 1 tbsp. l.;
• sugar - 2 tablespoons;
• water - 1 l;
• vegetable oil - 200 ml;
• pepper - 1.5 kg.

Cooking method:

1. Rinse the main product well.
2. Boil water in a container and lower the pepper for a few minutes. This will allow it to soften and fit compactly in the jar.
3. Remove any remaining ponytails.
4. Pack tightly into jars.
5. Prepare the filling liquid by boiling a liter of water and adding the remaining ingredients. Give time to boil and wait for the crystals to completely dissolve.
6. Fill jars to the very top.
7. Seal hermetically.
8. Create special conditions for slow cooling of the workpiece.
9. The pickling process takes place within a week.

Pickled bitter

You can marinate quickly and while spending a minimum of time.

Required products:

• bitter vegetable - 8 pcs.;
• any greens: dill, parsley, cilantro;
• garlic - 4 cloves;
• grape vinegar - 100 ml;
• spices to taste.

Cooking method:

• The harvest will turn out perfect if you use a ripe vegetable, just plucked from the garden.
• It is better not to chop the greens, but simply pick them off the bush and add them to the workpiece.
• Peel the garlic and leave in slices.
• Rinse the pods and pierce each peppercorn with a toothpick near the base. If this is not done while marinating, there will be air inside and it will not be able to come out.
• Pods must be poured with boiling water several times. Ideally 4 times. And hold it for five minutes each time.

• Rinse the glass jar well with soda. Disinfect with steam.
• Prepare liquid for filling. To do this, put all the ingredients in a container, fill with water (about 1.5 tablespoons) and boil. Vinegar is added last.
• The filling boils for three minutes.
• Using a slotted spoon, remove the herbs and garlic and put in a jar. Next, compactly lay and, a little tamping, pour the fill.
• Seal the cans tightly.
• You can store the workpiece both at home and in the cellar.

Method without sterilization

A simple and affordable recipe, and most importantly, requires a minimum of time.

Required Ingredients:

• main product;
• for 700 ml bankusahar - 2 tbsp;
• salt - 1/2 tbsp;
• allspice - 3 pcs.;
• vinegar - 50 ml.

Execution Method:

1. Wash vegetables well. Make a through puncture at the base and put in a jar.
2. Fill them with boiling water.
3. Leave for 20 minutes to brew.
4. Boil liquid for filling. Put the vinegar last and let it boil for 2 minutes.
5. Pour the marinade into a jar and quickly seal tightly.
6. Store in the basement. It goes well with meat and vegetable dishes, filling them with a bright taste.

in Georgian

A pickled vegetable recipe that is used in Georgian cuisine.

Required Ingredients:

• 2.5 kg of hot pepper;
• bay leaf - 3 pcs.;
• garlic - 3 cloves;
• vegetable oil - 1 tbsp.;
• salt - 3.5 tbsp. l.;
• sugar - 3 tablespoons;
• vinegar - 2 tbsp.

Execution Method:

• Rinse the main product and make an incision at the base, this will allow the brine to quickly penetrate inside.
• Add all the remaining ingredients to the water, except garlic and herbs.
• Immerse the pods in the brine and boil for 10 minutes.
• Periodically, the mass must be mixed.
• Throw on a sieve.

• Next, chopped greens and garlic are added to the filling and boiled again.
• Place in a large bowl and fill with brine.
• Put an inverted bowl or circle on top and put a three-liter jar of water.
• Refrigerate for two days.
• Divide into smaller containers and store in a cool place.

Spicy pepper appetizer with herbs

This appetizer is ideal for spicy lovers.

For cooking you need:

• pods - 2.5 kg;
• garlic - 300 g;
• parsley, dill, cilantro 100 g each;
• water - 700 ml;
• salt - 60 g;
• sugar - ½ tbsp.;
• bay leaf - 3 pcs.;
• allspice - 6 peas;
• vegetable oil - 1 tbsp.;
• vinegar - ½ tbsp.

Cooking method:

1. Remove the seeds from the washed vegetable. It is better to use rubber gloves to protect the skin of your hands.
2. Chop the peeled garlic and herbs.
3. Add all ingredients to boiling water, except vinegar.
4. Dip in small portions into the marinade. For convenience, you can use a metal sieve.
5. Lay in layers in prepared jars.
6. Sprinkle with chopped garlic and herbs.
7. Boil the marinade again and add the main preservative.
8. Banks boil for 20 minutes.
9. Allow to cool slowly and send to a place for further storage.

In honey marinade and in tomato sauce

For cooking sweet pepper, you can use the following recipe.

Products needed for cooking:

• pepper - 25 pcs.;
• carrots - 500 g;
• garlic - 5 cloves;
• honey - ½ tbsp.;
• vegetable oil - ½ tbsp.;
• vinegar - ½ tbsp.;
• tomato juice - 2 tbsp.;
• salt.

Cooking method:

1. Divide the prepared and peeled vegetable into two halves.
2. Cut the carrots into cubes, chop the garlic with a press.
3. Add vegetable oil, honey, tomato juice and carrots to the container.
4. Boil. Then add pepper, salt and garlic.
5. Boil until the pepper is soft.
6. Five minutes before turning off, add vinegar.
7. Arrange in prepared jars with a volume of 500 ml and roll up. Let cool slowly.

fermented

According to this method, the workpiece is stored in the refrigerator under a nylon lid, but if desired, it can be rolled up.

Ingredients:

• main component;
• any greens;
• garlic;
• black and allspice pepper;
• water - 1l;
• salt - 70 g.

Cooking method:

• Take an enamel container.
• At the bottom put spicy herbs and garlic. Put in a few peppercorns.
• Washed and pierced at the base of the pepper put in a container.
• Boil the saline solution and pour into a container.
• Cover with a circle and put oppression on top.

• The first two days, the workpiece should stand at a temperature of 20 degrees.
• Sometimes the process of active fermentation at room temperature is delayed up to five days. Put the jar on a plate or tray.
• Keep refrigerated afterwards. Put a wooden circle on top and tie with gauze or twine.
• You can eat after two months.
• Plaque and foam must be periodically removed, and gauze should be poured over with boiling water.
• Pepper should be completely covered with brine. If it has become less, then add a new one.

Pepper in tomato

This canned salad is very tasty and popular. For a spectacular look, you can choose different peppers.

List of required ingredients:

• sweet vegetable - 4 kg;
• tomato juice - 1.5 l;
• vegetable oil - 1 tbsp.;
• vinegar - 100 ml;
• sugar - 100 g;
• salt - 1 tbsp.

Cooking method:

1. Wash vegetables, remove seeds and membranes.
2. Cut into portions.
3. Mix all the ingredients in a container and bring to a boil, while the fire should be medium.
4. Reduce heat and add pepper pieces.
5. Slowly add vinegar.
6. Boil for a quarter of an hour.
7. Seal hermetically.
8. Store at 5 degrees.

Methods for storing blanks with pepper

Blanks must be stored in well-ventilated areas. The air temperature is not more than 5 degrees. Blanks that are hermetically sealed can be stored at home. It is important to place jars away from heating appliances.

If space permits, pickles are stored in the refrigerator.