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 over with hot marinade. Seal the jars with the prepared lids. Hot pepper pickled for the winter in vinegar ready. Turn the jars of pepper, put them on the lids and wrap them warmly. We leave it until it is completely cooled. After the jars of pepper have cooled, we take out the pepper for further storage in a cold room.

Pickled hot peppers for the winter. Photo

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

Ingredients:

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

Probably, the discovery of America by Columbus pales before his discovery of hot spices, which he first brought out of there, revolutionizing the taste of cooking.

But be careful: such a hot red pepper is a part of the Finalgon-type warming ointments, and woe to you if, making preparations from this pepper for the winter, you have even the smallest wounds on your hands. Or you will try to rub your eyes with these hands. Or scratch your nose. An unforgettable experience awaits you inside!

So it is better to work, protecting your hands, and after work, wash them thoroughly with soap, and wipe them with vegetable oil - it will remove the remnants of stinging particles.

Pickled hot peppers - a recipe for making capsicum for the winter

The set of products is designed for 3 liter jars of pepper. Or 6 half-liter - whichever is more convenient for you.

Use stone salt. In finely ground "Extra" all useful microelements are removed, this is naked NaCl, the benefits of which are zero. In addition, "Ekstroy" can easily oversalt any product, its salinity is 1.5 times higher than rock salt.

The use of rock, but iodized salt softens the pulp of the peppers, making it slippery.

If, in addition to horseradish root, leaves are also used, after thoroughly washing them, you should also pour over them with additional boiling water. The leaves are placed on the bottom of the jar, under the pepper.

What you need:

• Hot pepper in an amount sufficient for 1 three-liter jar not to the top (use it as a measure);
• 3 liters of water;
• rock salt, non-iodized, 3 level tablespoons;
• Table vinegar 9% - 3 tablespoons;
• Sugar 3 tablespoons;
• Spices (optional): garlic 6-9 cloves, cherry and currant leaves, dill with "umbrellas", sweet peas, cloves, horseradish root (leaves are also possible).

Preparation:

1. Rinse the pods with a "shower" rinse and dry.

2. Wash jars with lids with soda, sterilize. For every two cans, it is better to prepare three lids - in case one is skewed when seaming.

3. Boil the future marinade with salt and sugar.

4. Arrange the pods and spices in sterilized jars.

In this case, it is better not to grate the horseradish root and not grind it in any other way, but simply scrape it with a knife, peeling it and keeping it intact. Put 1 small horseradish root on the jar.

5. Boiling marinade is poured into preheated jars. Hold for 5 minutes. Pour back into the pot, boil again, pour over again. Repeat the operation 3-4 times.

6. Add vinegar to the jars, after seaming, turn over several times to evenly disperse the vinegar, wrap it up with a blanket, leave for 12 hours.

The recipe for bitter capsicum for the winter - lick your fingers

Pepper with minimal heat treatment and minimal sterilization, which is why thorough rinsing of all its components is so important.

After the second boiling of water, when it turns into a marinade as a result of the addition of salt, sugar and spices, you should also not boil all the ingredients in the marinade for too long, and be sure to cover the pan with a lid - otherwise the vinegar will partially evaporate and the garlic will lose its taste and pungency.

The ingredients of this recipe are given for 1 liter jar:

If necessary, multiply the amount of all ingredients by the amount you need. hot pepper, red or green) - up to 100 g;

• allspice - 3 peas;
• granulated sugar - 2 tablespoons. spoons;
• salt - 1 table. a spoon without a slide;
• 9% vinegar - 50 gr;
• 1 liter of water;
• garlic - 1-2 cloves.

Pepper cooking technology:

1. Thoroughly and gently rinse the peppers.

2. Place in any glass container with a volume of up to a liter, pour boiling water.

3.After 15 minutes. pour the water back into the container where it was boiled, add salt, sugar, peppercorns and peeled garlic cloves to it.

4. Boil for 5-7 minutes, pour in the vinegar and pour the learned marinade over the peppers previously placed in the jar.

5. Pour boiling water over the seaming lid, twist, turn the cans over and leave under the blanket until they cool completely.

We prepare hot peppers for the winter without sterilization:

In this recipe, only a part of the stalk with the stem is cut off - the seeds remain in the "body" of the pepper. And of all the variety of spices, perhaps the most modest of them is used - bay leaf.

This is a classic recipe without any off-flavors, preserving the bitter-burning taste of chili pepper to the maximum extent.

Composition:

• 3 liter slightly incomplete jar (as a scoop) of chili peppers, filled to the brim
• 3 tablespoons coarse salt
• 9 tablespoons of sugar
• 6-8 medium laurel leaves
• vinegar 70% at the rate of 1 incomplete teaspoon per jar of peppers (per liter - full, but not to the brim)
• 3 liter cans. Or 4 x 0.75 liters. Or 6 x 0.5 liters.

How to cook:

1. Cut off the very tip with the stalk, without touching the seeds. The body of the pepper is only cut lengthwise by 2-3 cm.

2. Standing peppers are placed in jars.

3. Cook the marinade, stirring only sugar and salt in it.

4. Pour the marinade into the boiling jars, cover the jars with lids, allow to cool a little (5-6 minutes).

5. Pour the marinade from the jars back into the pan, throw the bay leaf there, bring to a boil again.

6. In the meantime, pour vinegar into the jars.

7. The marinade that has boiled for 2-3 minutes with bay leaf is again poured into jars of pepper, rolled up and put upside down until it cools completely, covered with something warm (fur coat, blanket).

How to salt hot peppers for the winter? Step by step recipe

Salted peppers do not have such a piquant taste as pickled ones, but on the other hand, they retain their natural aroma as much as possible. For this method of harvesting, it is better to take a mixture of peppers of different colors: green, red, white, orange. The most pungent of these are usually bright red and orange.

They are introduced into the salting composition in a ratio of about 1: 1 (except for hot red or orange - they are taken at the rate of 1-2 peppers per jar. Salted peppers from such a preparation can be eaten alive by gourmets and simply amateurs in winter, without diluting anything. True, you first need to soak it a little in fresh warm water - for salting is still carried out in a supersaturated salt solution.

If there are stomach problems, then pickles are used simply for dressing dishes, giving them additional piquancy.

In particular, such a pepper is indispensable in the preparation of the classic Georgian kharcho soup.

As a mild pepper, they usually take light green or white Dungan pepper, or tsitsak.

Ingredients:

• 2-3 kilograms of all kinds of peppers
• water - 3 liters
• 1 raw egg as an indicator of salinity
• Salt - before the egg floats
• Sugar - 3 tablespoons

Water for this method of preserving pepper is not boiled - in extreme cases, salt is diluted in water at 38-40⁰C for better salt solubility. The sugar is dissolved first. Salt is added to the water until the raw egg stops sinking and floats.

An incision in the pepper or piercing it with a fork is done because the peppers have a very strong and thick peel, through which the cold solution simply will not penetrate.

Preparation:

1. Peppers are cut lengthwise or pierced with a fork.

2. Make several cuts or punctures in the tap pepper

3. In a saucepan with warm water, first dilute the sugar, and then begin to dissolve the salt, loading it with tablespoons and periodically checking the raw egg for floodability.

When it comes up - a salt solution, or brine, is ready.

4. Place the peppers vertically in cleanly washed jars (you do not need to sterilize, salt itself acts as a powerful preservative). For every 8-12 white and green peppers - 1-2 bright red ones.

5. Cover with lids, leave for 3-4 hours. During this time, brine will penetrate through cuts or punctures, and its level in the banks will decrease by 1.5-2 cm due to this. The missing brine should be added.

6. Then the cans can be rolled up tightly and stored in a cool place.

Hot pickled peppers for the winter - a simple recipe

The difference between this type of pickled hot pepper is the presence of vegetable oil in the recipe. At the same time, there is an interesting taste effect from the time the oil is introduced into the marinade: when it is added to steep boiling water, even without salt, sugar and spices, the taste of pickled pepper turns out to be tough, without flavors, and more spicy.

If the oil is added to the marinade already boiled with spices and vinegar or directly to the pepper put in jars, then it has delicate flavor nuances.

To prepare this pickled hot pepper you will need:

• Hot red pepper - 2 kg;
• Garlic - 6-8 cloves;
• Vegetable oil - 2 tablespoons;
• Allspice peas - 5-6 pcs;
• Bay leaf 4-5 medium-sized leaves;
• Rock salt - 3rd table. heaped spoons;
• Sugar - 5 tablespoons;
• Coriander (crush into large pieces) - 1 teaspoon;
• Vinegar 9% - 70 ml.
• Water 3 liters

Preparation:

1. Thoroughly rinse the pepper under running cold water.

2. Cut the peppers by cutting off the thick top with the stalk, peeling the seeds and cutting the peppers in half lengthwise.

3. Put water on the fire, boil it and put salt, sugar, allspice, bay leaf and coriander into it.

Cook over low heat for 10 minutes.

4. Chopped peppers, put in jars, pour over boiling marinade, hold in it for about 10 minutes, pour the marinade back into the pan, quickly bring to a boil and add vinegar and vegetable oil to it.

5. Re-pour the peppers in the jars, tighten the lids, leave to cool under the blanket to room temperature.

Video recipe for pickling capsicum for the winter

Conclusion

Ulcers and other gastrointestinal sufferers can really only sympathize: they are deprived of the whole universe of taste sensations that this burning, passionate vegetable can give to fish, meat and vegetables. "Passionate" is not used by chance - hot chili pepper and its brethren of all varieties are an excellent aphrodisiac - a substance that increases libido in both men and women. In addition, it contains endorphins, hormones of joy.

And about ulcers ... one of the heroes of the novel "The Dead Zone" by S. King, the sheriff of a small town, said: “I can't Chile. An ulcer, you know. But sometimes I go to old Manuel's trattoria, order a full bowl and ... Yes, my ulcer throws me a tantrum, but I just send it! "

We wish you not to get sick. And enjoy life - including by eating pickled hot peppers.

Step 1: Prepare hot peppers.

Important: all work with pepper should be carried out in plastic gloves and be careful, because if juice gets on the mucous membrane, it can cause severe irritation and even burns.
Put the pepper in a colander and rinse with warm running water. Hang it in place and wait for all excess water to drain. Now make small through cuts just below the stem without cutting it off. This is to ensure that no air remains inside the peppers. Very long tails can be cut off so they don't get in the way when placing the peppers in the jar.

Step 2: Prepare the pickled hot peppers.

Put the prepared bitter peppers in a jar, tightly to each other. Boil the specified amount of clean water in a saucepan, and then carefully pour the contents of the jar into it. Soak the peppers in hot water for 10 minutes... This should be enough for the jar to cool down and it can be taken without getting burned.
Pour the water back into the pot, add salt and sugar in the specified proportions to it. Bring the liquid to a boil, then pour in the vinegar and return to the jar.
Cover the peppers with a lid and wrap to finish preserving. It remains only to wrap the blank with a towel, turn it over and wait until it cools down. Usually it takes a day, after which the workpiece must be turned back and stored until the time comes to serve the peppers.

Step 3: Serve the pickled hot peppers.

Pickled hot peppers are served as an appetizer for unleavened, salty or fatty dishes, as well as for various meat dishes and strong drinks. It is best to simply put the prepared pods in a separate dish, garnish with fresh garlic cloves or pickled tomatoes. Thrill-seekers will surely appreciate the spicy taste of the peppers cooked according to this recipe.
Bon Appetit!

If desired, bunches of fresh herbs, cloves, bay leaves and unpeeled garlic cloves can be added to each jar.

The recipe indicated here can be called basic, because on its basis we can create your own, which caters specifically to your desires and the desires of your family.

You can also add bell peppers, cut into thick strips, to each jar. As a result of conservation, it will also be impregnated and become spicy.

In order for canned peppers to be stored as long as possible, carefully process, sterilize the jars before making a blank.

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 the prepared leaves, cut greens into medium pieces in jars. 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 consume 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 heat 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 bitter 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 take into account the fact 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.

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, it 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, we turn 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 drain 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 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!