Some grow hot peppers in their dachas, while others wonder why they need it and what can be prepared from it. In fact, a lot of people like the spicy taste of a bitter vegetable; it adds a kind of “fire” to the dish. True, it is important to know the correct recipe here, otherwise, instead of a delicious snack, you will end up with something inedible.

Therefore, let's discuss recipes for making salty hot peppers for the winter.

Tips for those who are going to cook salted peppers for the winter

For preservation, choose fruits with a hard and fairly thick skin without visible damage. If you take the right vegetables, you will end up with a very beautiful and crispy snack.

In order to add beauty to the dish, use peppers of different colors. Such a riot of colors will certainly delight in winter. For the preparation of adjika and salads, you can use any bitter peppers. But for the preparation of salty hot peppers, it is better to take whole pods, you do not need to grind and cut them. They just pull out the seeds.

You need to do this very carefully, since the seeds contain essential oils, it is the ones that give the vegetable sharpness and bitterness. Experienced chefs advise to carry out all manipulations with rubber gloves, while the pod must be kept away from the face so that nothing gets into the eyes.

These are such useful tips, and now let's talk about the recipes for preparing this spicy snack.

Preparing salted hot peppers

The first recipe that we will consider is considered the simplest and most affordable for many women.

For the dish you need:

• hot green pepper - 1 kg;
• clean water - 1 l;
• table salt - 8 tbsp. l.

If the ingredients are purchased, then you can begin to create a blank.

The step by step process will look like this:

1. Rinse the peppers, remove the inedible parts: tail and seeds. Then make a longitudinal incision on the vegetable about 2 cm;
2. Place prepared peppers in a small bowl or deep saucepan;
3. Place saline solution in a separate container. To do this, boil water and dissolve the specified amount of salt in it;
4. The resulting composition must be poured over pepper. It is important that the brine is hot;
5. Put some weight on the vegetables. This is necessary so that they are completely covered with salty liquid;
6. Cover the dishes with the workpiece with a clean cloth and leave to be salted at room temperature for 72 hours;
7. After 3 days have passed, you need to drain the old brine from the basin and prepare a new one. It must be done in the same way as the first one: in 1 liter of water, dissolve 8 tbsp. l. salt. After preparing the brine, the vegetables are curled with fresh liquid;
8. In this form, the workpiece should stand for another 5 days. After that, you need to drain the old brine, and transfer the vegetables to sterilized jars;
9. Freshly prepared brine is poured into jars and can be closed for the winter.

Now we can safely say that the preparation of hot pepper according to this recipe is finished. It is worth noting that this cooking method is considered the most suitable for a vegetable, since it retains all the beneficial substances.

The dish turns out not only very tasty, but also useful. It has a beneficial effect on the digestive system and improves appetite.

Learning how to cook salted peppers in Armenian

Each nation has its own delicious and unusual dishes. For example, in Armenian cuisine, many recipes are very interesting and spicy. Now let's talk about how you can pickle peppers in Armenian.

For the dish you need:

• pepper (it is recommended to take green) - 2 kg;
• vinegar essence - 1 tbsp. l.:
• greens: dill umbrellas, garlic cloves;
• sweet peas, lavrushka;
• salt.

Let's move on to cooking:

• Rinse peppers, dry. Cut off the "tail" of the vegetable so that it is not so long, you do not need to completely remove it;
• Make an incision at the top and pour boiling water over the vegetables, leave them to lie down in this form for a quarter of an hour;
• While the peppers are soaking, prepare the salt solution. It must be cool and cold;
• Remove the peppers from boiling water and put in a bowl where you will pickle them: a small bowl or deep saucepan;
• Arrange vegetables at the bottom of the dish, fill them with brine;
• In the same container, put the washed dill umbrellas, garlic cloves (they can be cut in half), sweet peas and essence. Press down on the peppers with a load so that they are completely hidden by the brine;
• In this form, the peppers should stand for 4-5 days, after which they will be ready.

An appetizer prepared in the described way can be served with boiled and fried meat, potatoes, etc. You can eat the dish right away, or roll it into sterilized jars until better times - decide for yourself.

Another Armenian recipe - salty Bulgarian pepper for the winter

I would like to draw your attention to the preparation of another dish of Armenian cuisine. It, of course, turns out not as sharp as the previous one, but the taste and aroma of the appetizer is simply incomparable.

For cooking you will need:

• Bulgarian pepper (we take red) - 6 kg;
• vegetable oil - 0.5 l;
• vinegar - 100 ml;
• salt and sugar 1/4 cup each;
• clean water - 4 cups;
• Garlic cloves - 300 g;
• celery and fresh parsley, 1 bunch each;
• sweet peas and parsley at your discretion.

So, if all the ingredients are ready, then you can start preparing a delicious snack for the winter:

1. Rinse the pepper, remove the substrate and seeds from it. If your vegetables are slightly bugged, you can cut the fruits into 4 pieces, removing the effects of pests. If your peppers look perfect, then cook them whole. This is how it is recommended in the traditional recipe;
2. Take a large saucepan, in which you will prepare the marinade. Pour vegetable oil, vinegar and water into the container. Add salt and sugar, a couple of bay leaves and sweet peas there;
3. Put the pan on the fire, the marinade should boil;
4. Cut the parsley and celery into a separate bowl. Divide the garlic into separate slices, no need to cut;
5. Place as many vegetables as you like in the boiled marinade. Let the vegetables soak in the filling for 2-3 minutes, then fish them out and place them in clean jars;
6. Sprinkle the workpiece on top with the desired amount of greens, add garlic cloves, parsley and sweet peas;
7. Do the same manipulations with the remaining pepper;
8. After that, fill the jars with hot marinade. Sterilize the snack for at least a quarter of an hour, after which you can roll it up.

A delicious dish for the winter is ready. If you do not want to roll it up, then just close the jars with a tight lid. And when the pepper has cooled, send the container with it to the refrigerator. After 2-3 days, the dish can be eaten. By the way, from the specified amount of products, 5 cans of 1 liter are obtained.

Salted pepper for the winter is ready in a cold way. It will look original and appetizing next to any meat dish, it can be added to salads, and the festive New Year's table with such an appetizer will become even brighter and more beautiful, warming you in the winter frost.

How to pickle bell pepper for the winter whole

Bulgarian salted pepper will be an excellent side dish for the main course and a spicy original snack on the winter table. Below is a simple step-by-step recipe for salting bell peppers whole in jars for the winter.

Advice: peppers according to this recipe can be salted whole, with tails and seeds. So delicious fragrant juice and marinade will not flow out of whole peppercorns.

Cooking time: 60 minutes

Servings: 60

The energy value

• calories: 238.59 kcal;
• fats: 17.07 g;
• proteins: 0.67 g;
• carbs: 21.18

Ingredients

• sugar - 500 g;
• vinegar - 400 g;
• vegetable oil - 500 g;
• salt - 3 tbsp. l;
• Bulgarian pepper - 1.5 kg.

Step by step cooking

1. Thoroughly wash each peppercorn, put it in a saucepan and pour so much cool water so that the vegetables are completely covered.
2. After waiting for the boil, remove the pepper from the water. It should be blanched, but not soft. We lay the sweet pepper in pre-sterilized jars.
3. From the water in which the pepper was blanched, we prepare the marinade. To do this, add salt, sugar, oil and put the solution on the stove.
4. Vinegar should be added to the brine just before boiling.
5. Boiled marinade pour sweet peppers, cork.
6. We turn the preservation upside down, wrap it with warm material until it cools completely.

Important: salted peppers can be tasted in about a month. Until this time, store the preservation in a cold place.

How to pickle hot peppers under a nylon lid

Try to preserve salted peppers for the winter in a cold way under a nylon cover. This savory appetizer is sure to please spicy lovers.

Interesting: scientists have proven that hot pepper contributes to the production of endorphins in the body - hormones of joy, happiness and pleasure. They reduce stress and help to cope with insomnia.

Cooking time: 30

Servings: 20

The energy value

• calories: 125.57 kcal;
• fats: 0.66 g;
• proteins: 6.57 g;
• carbohydrates: 26.27 g

Ingredients

• hot pepper - 1 kg;
• parsley - 10 g;
• dill - 20 g;
• garlic - 15 g;
• salt - 100 g;
• water - 1 l.

Step by step cooking

1. First, prepare the jars. To do this, wash them with soda and sterilize by placing in boiling water for 10 minutes.
2. Put a pot of water on the fire, wait until it boils. Dissolve the salt in it and let it cool.
3. In ready-made jars, lay garlic and herbs at the bottom, and then well-washed hot peppers.
4. Pour the cooled brine into jars with chili peppers, cover with washed nylon lids.
5. Hide in the cold for later storage.

Salted pepper for the winter in a cold way under a nylon cover is ready. Such a blank should be stored in the refrigerator, and it will be possible to eat in a few days.

How to pickle pepper ram's horn for the winter

Pepper varieties "ram's horn" differs from relatives in appearance. It has a length of about 20 cm and a curved shape. When ripe, it acquires a rich red color. Peppercorns have a strong aroma, a special spicy taste and a mild aftertaste. A recipe with a step-by-step description will help you prepare such a burning, original snack.

Cooking time: 30 minutes

Servings: 20

The energy value

• calories: 88.4 kcal;
• fats: 0.34 g;
• proteins: 0.68 g;
• carbohydrates: 23.4 g

Ingredients

• hot pepper - 1 kg;
• garlic - 1 head;
• horseradish root - 10-15 cm;
• horseradish leaf - 1 pc.;
• dill umbrella - 1 pc.;
• black peppercorns - 5 pcs;
• bay leaf - 1 pc.;
• salt - 3 tbsp. l.

Step by step cooking

1. We wash pepper pods, clean garlic, horseradish root. Be sure to pierce each pepper with a toothpick in several places.
2. We sterilize jars in any way convenient for you.
3. At the bottom of the jar we put spices, aromatic herbs.
4. From above, tightly, but carefully fold the peppercorns and a leaf of horseradish. Pour salt into jars.
5. Fill the blanks with water from the tap. Close the lids and shake a few times to dissolve the salt. Add water if necessary..
6. We leave the jars with blanks on a tray at room temperature for fermentation. Banks do not need to be closed tightly with lids. Shake the jars from time to time. If the brine becomes slightly cloudy, this is normal.
7. After 5 days, roll up the lids of the container and hide in the cellar.

Note: a fragrant hot appetizer is ready, but it is advisable to eat it only after 2 months, so that all the vegetables have time to soak up the marinade during this time.

Salted peppers in jars are very easy to prepare, do not require special preparation and hard-to-find ingredients. Even an inexperienced hostess can easily cope with such detailed recipes for salting peppers, and having prepared a simple version of the snack, you can experiment in the future: improve, change or supplement the recipes to your liking.

Hot pepper is known for its beneficial properties and unusual taste around the world. There are many recipes to which this vegetable gives a "zest". Many housewives continue to pamper their loved ones with pepper snacks even in winter. To do this, they pickle or salt the vegetable. Such blanks are made very easily. In addition, they allow you to save many useful substances in peppers.

Hot pepper is used not only as a seasoning in dried or crushed form. Whole pods are preserved with various marinades. They are also used to prepare amazing snacks - adjika and vegetable salads. For conservation, you can choose different varieties. In this case, it is worth considering the size and appearance of vegetables.

If you want to pickle hot peppers, then you should choose fruits with a hard, dense skin. It should be thick enough. As a result, your snack will turn out to be crispy in taste. Also pay attention to the absence of damage. Everyone knows that peppers of different colors are more pleasant to eat, they look more appetizing. For adjika and salads, any hot peppers are suitable.

Preservation of bitter pepper: features

Whole pieces of peppers look best. Usually, the core and seeds are removed from them. Remember that this is best done carefully, as they contain high amounts of essential oils. Because of them, we feel the bitterness and pungency of pepper. It is best to clean with rubber gloves. Also, pepper should be kept away from the face.

There are many recipes for making excellent hot peppers for the winter. For those who prefer a sour crunchy snack, we offer a very simple way of preservation. All ingredients are for 1 liter jar.

Compound:

• Green pepper - any amount
• Garlic - 5 cloves
• Salt - 1.5 tbsp. l.
• Vinegar 9% - 60 ml
• Bay leaf, dill, allspice peas - to taste

Cooking:

1. We put garlic cloves, herbs and spices in clean, sterilized liter jars.
2. Thoroughly wash the pepper, cut off the tails and clean the grains. We put vegetables in jars. Then we pour salt into them and fill them with hot water. Then add vinegar.
3. We put the jars in a large saucepan. Then fill it with water for sterilization. Heat the pot to a boil. After that, we sterilize the snack for about 10-15 minutes.
4. We complete the canning of bitter pepper by rolling up the jars with lids.

Pickled Hot Peppers: Recipe

Compound:

• Hot pepper of different colors - 2 kg
• Salt and sugar - 2 tbsp. l.
• Water - 2l.
• Vinegar 9% - 4 tbsp. l.

Cooking:

1. This unusual appetizer is very colorful due to the use of different peppers. It is best to alternate them by color.
2. First you need to wash the peppers. Then remove the stalk and seeds inside. It is also worth cleaning out the white partitions. Rinse the peppers again. At the top, make a small incision along the arc. Prepare clean half-liter jars.
3. Lay down the pepper vertically, alternating colors. The base should be at the top. Boil water and pour it into jars. In this form, the peppers should stand for 15 minutes. After 15 min. water from the cans must be drained.
4. Separately, in a small saucepan, prepare the marinade for hot peppers. Boil 2 liters of water and dissolve salt and sugar into the liquid. At the end add vinegar. Pour this marinade into jars of pepper. It should completely cover the vegetables.
5. Close jars with sterilized lids. Roll them up with a seaming machine. Turn the workpiece upside down and hide under a towel.

Hot pepper appetizer

Compound:

• Pepper - 400 gr.
• Tomatoes - 4 pcs.
• Garlic - 1 head
• Vegetable oil - 100 ml
• Salt - to taste

Cooking:

1. Wash peppers of all sizes and shapes and cut off their tails. There is no need to clean out the grains and white film inside!
2. Pass the vegetables through a meat grinder or chopper. Wash the tomatoes too, cut and chop. Also mince the head of garlic.
3. Pour vegetable oil into a high-sided saucepan or cauldron. Put the dishes on the fire and pierce well.
4. Transfer chopped vegetables to a very hot saucepan. Salt to taste and simmer for about 25 minutes. Readiness is determined by the amount of liquid. It should practically evaporate under the influence of temperature.
5. The consistency of the finished snack is thick. The mass is easily spread on bread.
6. Store a snack of hot peppers in refrigerators, closing with a plastic or screw cap.

How to pickle hot peppers?

Salty hot pepper goes well with meat. Usually a similar appetizer in Caucasian cuisine is served with barbecue. This harvesting method is interesting in that it is effective and simple. If during pickling you can make a mistake with the proportions of vinegar and ruin vegetables, then with salting everything is different.

Salty hot peppers: a quick recipe

Compound:

• Green pepper - 1 kg
• Water - 1 l
• Salt - 8 tbsp. l.

Cooking:

1. Wash the peppers. The tail and insides should not be cleaned. Then along the base we make an incision of 2 cm.
2. Place vegetables in a bowl or bowl. Prepare saline solution in a separate container. To do this, boil water and dissolve salt in it. Pour hot brine over peppers. Put a flat plate or lid on top and some weight. Vegetables must be completely immersed in the liquid.
3. Cover the bowl with peppers with a towel and leave to salt at room temperature. Vegetables are soaked in brine for 3 days. After that, fresh brine is prepared in the manner described above. The liquid from the basin is drained. Then the peppers are poured with fresh brine.
4. So we soak the vegetables for another 5 days. Then we change the brine again. We put the peppers in clean jars and fill them with freshly prepared liquid. Hot pepper is ready!
5. It is believed that this salting method retains all the beneficial substances in the vegetable. Such peppers are not only very tasty, but also healthy. It improves the functioning of the digestive system and has a positive effect on appetite.

Bitter-spicy salted pepper

Hot pepper for the winter can be prepared in a slightly different way. This recipe allows you to cook peppers like a store-bought one. Spices and spices add additional flavor to the appetizer.

Compound:

• Pepper - 1 kg
• Water - 3 l
• Salt - 220 gr.
• Garlic - 6 cloves
• celery - 100 gr.
• Bay leaf - 5 pcs.

Cooking:

1. Wash green hot peppers thoroughly. Tails and grains do not need to be removed.
2. We also clean and chop the garlic and celery.
3. We take a large saucepan and put the greens on the bottom. Put peppers on top.
4. Prepare the brine in a separate container. To do this, dissolve salt in boiling water.
5. Pour hot brine over peppers. Then we put them in a warm room under the press. Salt vegetables for 14 days. It is not necessary to change the fluid at this time!
6. After 2 weeks, we get the peppers. They should change color - become yellowish. Place the vegetables in clean, sterilized jars. Boil the remaining brine and pour into jars with peppers. The finished snack can be closed with any kind of lid.

Hot pepper for the winter is not just a tasty, but also a healthy snack. There are several ways to prepare vegetables. For longer storage, pickling is suitable. To do this, pepper and spices are poured with hot brine and covered with lids. You can also pickle hot peppers. In this case, vegetables are poured with brine and left under oppression for 5-14 days.

Hot pepper is known for its beneficial properties and unusual taste around the world. There are many recipes to which this vegetable gives a "zest". Many housewives continue to pamper their loved ones with pepper snacks even in winter. To do this, they pickle or salt the vegetable. Such blanks are made very easily. In addition, they allow you to save many useful substances in peppers.

Hot pepper is used not only as a seasoning in dried or crushed form. Whole pods are preserved with various marinades. Also, on their basis, amazing snacks are prepared - adjika and vegetable salads. For conservation, you can choose different varieties. In this case, it is worth considering the size and appearance of vegetables.

If you want to pickle hot peppers, then you should choose fruits with a hard, dense skin. It should be thick enough. As a result, your snack will turn out to be crispy in taste. Also pay attention to the absence of damage. Everyone knows that peppers of different colors are more pleasant to eat, they look more appetizing. For adjika and salads, any hot peppers are suitable.

Preservation of bitter pepper: features

Whole pieces of peppers look best. Usually, the core and seeds are removed from them. Remember that this is best done carefully, as they contain high amounts of essential oils. Because of them, we feel the bitterness and pungency of pepper. It is best to clean with rubber gloves. Also, pepper should be kept away from the face.

There are many recipes for making excellent hot peppers for the winter. For those who prefer a sour crunchy snack, we offer a very simple way of preservation. All ingredients are for 1 liter jar.

Compound:

• Green pepper - any amount
• Garlic - 5 cloves
• Salt - 1.5 tbsp. l.
• Vinegar 9% - 60 ml
• Bay leaf, dill, allspice peas - to taste

Cooking:

1. We put garlic cloves, herbs and spices in clean, sterilized liter jars.
2. Thoroughly wash the pepper, cut off the tails and clean the seeds. We put vegetables in jars. Then we pour salt into them and fill them with hot water. Then add vinegar.
3. We put the jars in a large saucepan. Then fill it with water for sterilization. Heat the pot to a boil. After that, we sterilize the snack for about 10-15 minutes.
4. We complete the canning of bitter pepper by rolling up the jars with lids.

Compound:

• Hot pepper of different colors - 2 kg
• Salt and sugar - 2 tbsp. l.
• Water - 2l.
• Vinegar 9% - 4 tbsp. l.

Cooking:

1. This unusual appetizer is very colorful due to the use of different peppers. It is best to alternate them by color.
2. First you need to wash the peppers. Then remove the stalk and seeds inside. It is also worth cleaning out the white partitions. Rinse the peppers again. At the top, make a small incision along the arc. Prepare clean half-liter jars.
3. Lay down the pepper vertically, alternating colors. The base should be at the top. Boil water and pour it into jars. In this form, the peppers should stand for 15 minutes. After 15 min. water from the cans must be drained.
4. Separately, in a small saucepan, prepare the marinade for hot peppers. Boil 2 liters of water and dissolve salt and sugar into the liquid. At the end add vinegar. Pour this marinade into jars of pepper. It should completely cover the vegetables.
5. Close jars with sterilized lids. Roll them up with a seaming machine. Turn the workpiece upside down and hide under a towel.

Compound:

• Pepper - 400 gr.
• Tomatoes - 4 pcs.
• Garlic - 1 head
• Vegetable oil - 100 ml
• Salt - to taste

Cooking:

1. Wash peppers of all sizes and shapes and cut off their tails. There is no need to clean out the grains and the white film inside!
2. Pass the vegetables through a meat grinder or chopper. Wash the tomatoes too, cut and chop. Also mince the head of garlic.
3. Pour vegetable oil into a high-sided saucepan or cauldron. Put the dishes on the fire and pierce well.
4. Transfer chopped vegetables to a very hot saucepan. Salt to taste and simmer for about 25 minutes. Readiness is determined by the amount of liquid. It should practically evaporate under the influence of temperature.
5. The consistency of the finished snack is thick. The mass is easily spread on bread.
6. Store a snack of hot peppers in refrigerators, closing with a plastic or screw cap.

How to pickle hot peppers?

Salty hot pepper goes well with meat. Typically, a similar appetizer in Caucasian cuisine is served with shish kebab. This harvesting method is interesting in that it is effective and simple. If during pickling you can make a mistake with the proportions of vinegar and spoil vegetables, then with salting everything is different.

Salty hot peppers: a quick recipe

Compound:

• Green pepper - 1 kg
• Water - 1 l
• Salt - 8 tbsp. l.

Cooking:

1. Wash the peppers. The tail and insides should not be cleaned. Then along the base we make an incision of 2 cm.
2. Place vegetables in a bowl or bowl. Prepare saline solution in a separate container. To do this, boil water and dissolve salt in it. Pour hot brine over peppers. Put a flat plate or lid on top and some weight. Vegetables must be completely immersed in the liquid.
3. Cover the bowl with peppers with a towel and leave to salt at room temperature. Vegetables are soaked in brine for 3 days. After that, fresh brine is prepared in the manner described above. The liquid from the basin is drained. Then the peppers are poured with fresh brine.
4. So we soak the vegetables for another 5 days. Then we change the brine again. We put the peppers in clean jars and fill them with freshly prepared liquid. Hot pepper is ready!
5. It is believed that this salting method retains all the beneficial substances in the vegetable. Such peppers are not only very tasty, but also healthy. It improves the functioning of the digestive system and has a positive effect on appetite.

Bitter-spicy salted pepper

Hot pepper for the winter can be prepared in a slightly different way. This recipe allows you to cook peppers like a store-bought one. Spices and spices add additional flavor to the appetizer.

Compound:

• Pepper - 1 kg
• Water - 3 l
• Salt - 220 gr.
• Garlic - 6 cloves
• celery - 100 gr.
• Bay leaf - 5 pcs.

Cooking:

1. Wash the hot green pepper thoroughly. Tails and grains do not need to be removed.
2. We also clean and chop the garlic and celery.
3. Take a large saucepan and spread the greens on the bottom. Put peppers on top.
4. Prepare the brine in a separate container. To do this, dissolve salt in boiling water.
5. Pour hot brine over peppers. Then we put them in a warm room under the press. Salt vegetables for 14 days. It is not necessary to change the fluid at this time!
6. After 2 weeks, we get the peppers. They should change color - become yellowish. Place the vegetables in clean, sterilized jars. Boil the remaining brine and pour into jars with peppers. The finished snack can be closed with any kind of lid.

Perhaps the only way to protect meat and vegetables from spoilage for a long time is to salt them. This is the main way of preserving food, which is very popular among housewives and those who like salty snacks. This process is not complete without. With its help, a solution is formed, in which products are placed for long-term storage. And how long this period will be depends on the correct preparation of the brine. Each product has its own standards and principles of salting, which must be strictly observed in order to obtain high quality food. Today we will talk about how salting peppers in a cold way. But before considering some recipes, let's find out what the mentioned canning method is.

cold pickling method

This method is a salting of products in jars, barrels, tubs, buckets and so on. In this case, they are poured with cold brine, and a press is placed on top. Such dishes must be placed in a cold place for a long time.

For example, salting begins with the fact that all the fruits are pierced with a toothpick at the base. Layers of the vegetable are shifted with spices and herbs, garlic, and so on, covered with salt, poured with cold water, covered with a lid or put oppression and determined in a cold place. An important point here is that the products are always covered with brine, so if necessary, it must be topped up. For this, twenty grams of salt and nine grams of citric acid are taken per liter of water. How does the cold salting of peppers occur? Consider a few simple recipes. Such a preparation is no less common than pickling mushrooms, sauerkraut, and so on. Salted pepper is a very tasty and tender snack that has a pleasant aroma and bright color. The latter, by the way, is only amplified by several tones with this processing method. As for the varieties of the main product, almost everything is used: sweet chili, etc.

Salting for the winter

Ingredients: five kilograms of parsley and celery, black peppercorns and bay leaf. For brine: five liters of clean water, four hundred grams of table salt (not iodized).

Cooking

To begin with, fruits of the same size are selected, washed with water and dried on a towel or napkin. Then the vegetables are cut in half, the core is removed and each half is cut into so-called boats. If you plan to pickle whole fruits, they are simply pierced in several places with a toothpick. You can blanch the vegetables if you like. To do this, they are dipped in hot water for three minutes, and then quickly dipped in cold water.

Brine preparation

Water is brought to a boil, salt is added and boiled until it is completely dissolved. The liquid is removed from the stove and filtered through gauze, then cooled to room temperature. Sweet peppers are poured with this brine, covered with gauze or cloth, a wooden circle or a large plate is placed, and a press is placed on top. This blank is left for twelve days at room temperature. After this time, the pepper will be ready, it is then cleaned in a cold place for storage. You can also transfer the fruits to jars, close with a nylon lid and refrigerate.

Bulgarian salted pepper: method number 1

Ingredients: ten kilograms of pepper, eight hundred grams of salt. For brine: nine hundred and fifty grams of water and fifty grams of salt.

Cooking

Salting of sweet pepper is carried out as follows: the fruits are sorted and washed in cold water, the testes are removed. Then the product is dipped in boiling water for two minutes, and then quickly spread in cold water. Blanching makes vegetables soft and elastic, so they can be packed tightly into a container. Then each peppercorn is sprinkled with salt, placed in a dish prepared in advance and covered with a towel, on which oppression is placed. So it is necessary to withstand the vegetables for twelve hours. During this time, they will release juice.

Then the fruits with juice are transferred to another bowl, poured with cold brine, wrapped in gauze and again put under pressure. The container is transferred to a cold place. This recipe for salting bell peppers is very popular in many countries. Ready fruits are thoroughly washed before use and soaked for ten hours in cold water.

Bulgarian salted pepper: method number 2

Ingredients: ten kilograms of bell pepper, one hundred grams of parsley and celery, cherry leaves, five grams of coriander seeds. For pouring: nine liters of water, seven hundred grams of salt, seven hundred grams of table vinegar.

Cooking

Salting sweet peppers begins with the fact that they are washed and pierced with a fork at the base. A layer of herbs and spices is laid out at the bottom of the dishes, then pepper and seasonings again. Each jar is filled with cold brine and put under pressure for twelve days at room temperature. After the lapse of time, the container is transferred to a cold place. At the same time, pepper should always be covered with a filling, so it is added as necessary (thirty grams of salt and two tablespoons of vinegar are taken per liter of water) or vegetable oil is used instead.

Express method of pickling peppers

Ingredients: for one three-liter jar, take two kilograms of bell pepper, two cloves of garlic, two onions, two aspirin tablets, celery and dill. For filling: six liters of cold water, one glass of salt, two glasses of sugar, five hundred grams of vinegar.

Cooking

This recipe for salting bell peppers is very simple. To do this, the vegetables are washed, the seeds are removed and cut into four parts. The onion is also cut into four parts, the celery is cut into pieces, the garlic is peeled. Greens and all the listed components are placed in each jar, aspirin is added. The contents of the jars are poured with cold brine and closed after scalding them with boiling water. The container is stored in a cold place.

Salting hot peppers in a cold way

Ingredients: one kilogram of hot pepper, six grams of parsley, twenty grams of dill, fifteen grams of garlic, fifty grams of salt. For brine: one liter of water, fifty grams of salt.

Cooking

Greens and garlic, as well as washed peppers, are laid out at the bottom of clean jars. Salt is added to boiling water, boiled and cooled to room temperature. Jars are poured with a cold solution, closed with lids and placed in a cold place for storage.

Salting bitter pepper in Assyrian style

Ingredients: bitter capsicum, two leaves of horseradish, four bunches of dill, five sheets of currant. For the brine: ten liters of water, two cups of salt.

Cooking

Salting hot peppers in a cold way begins with the fact that the fruits are pierced with a fork or a toothpick at the base several times. Then they are tightly laid out in jars along with greens. The contents of the container are poured with cold brine, covered with lids and placed in a dark, cold place. The filling is topped up from time to time. If you want the pepper to pickle faster, transfer it to heat.

Salting pepper: method number 1

Cooking

Salting peppers in a cold way is not particularly difficult. To do this, fresh fleshy fruits are washed, blanched in a colander, dipped in boiling water for two minutes and immediately cooled in cold water. Then the vegetables are cut into two parts, rubbed with salt and placed in a bowl. Then they put the press for fourteen hours so that the juice stands out. Then the peppers, along with the juice, are transferred to another container (jars), poured with cold brine, a clean circle of polyethylene lid is placed on top and put under pressure. Banks are covered with gauze and put in a cold place for two weeks. After the lapse of time, the container is closed with capron lids.

Salting pepper: method number 2

Ingredients: sweet pepper, salt. For brine: two tablespoons of salt per liter of water.

Cooking

Cold salting of pepper begins with the fact that the fruits are washed well, the core and stalk are removed from them so that the pods remain intact. Then each peppercorn is rubbed with salt, put one in one in four pieces and fill the pan. Then they put oppression for one day. During this time, juice should form. Then the contents of the pan are laid out in jars, poured with cold filling, covered with nylon lids and taken out to a cold place.

Salted stuffed peppers

Ingredients: two and a half kilograms of pepper. For minced meat: one kilogram of carrots, one kilogram of parsley root, half a kilogram of celery root, one bunch of celery greens, one hundred grams of onion, twelve black peppercorns, a pinch of cinnamon, one spoonful of sugar.

Cooking

Salting peppers for the winter according to this recipe is very simple. To do this, blanch the roots and carrots for three minutes. Then they are cleaned and cut into strips or rubbed on a grater. Onions are chopped, all these components are mixed and salted. The resulting minced meat is fried a little in oil. Celery stalks are dipped in boiling water for two minutes to soften.

Brine preparation

Pour five liters of water into a saucepan and bring it to a boil. Then add one glass of salt, one clove of garlic, fourteen cloves, six black peppercorns and five bay leaves. Boil the filling for two minutes, then cool and filter through gauze or a sieve.

Consider further the salting recipe. So, an incision is made on each vegetable, the seeds and the stalk are removed. Minced meat is tightly rammed inside, tied with a stalk of celery and put in a bowl. The contents are poured with cold brine, put oppression and cleaned in a cold place for four weeks.

Salted peppers stuffed with cabbage

Ingredients: two kilograms of sweet pepper, three kilograms of cabbage, three hundred grams of carrots, two hundred grams of onions, one bunch of parsley or celery, three tablespoons of vegetable oil, two and a half tablespoons of salt, one spoonful of peppercorns, as well as seven bay leaves and one spoonful of cumin .

Cooking

Salting pepper in a cold way begins with the fact that the stalk is cut off from it and the seeds are pulled out without damaging the pulp. Finely chop the carrots and onions, chop the greens, finely chop the cabbage, add salt and knead with your hands so that it releases the juice. Onions and carrots are fried for three minutes until soft, added to the cabbage and mixed. Blanch the peppers for four minutes and cool. Next, the fruits are stuffed with a mixture of cabbage, put in a large saucepan, put a circle and oppression on top and leave for four days. After that, the contents of the container, together with the juice, are transferred to jars, poured with brine, which can be prepared according to the recipe given above. Containers are placed in a cold place. In the same way, the salting of capsicum passes.