How delicious to close hot peppers for the winter. We stock up on hot peppers: salting, pickling and other harvesting methods.

18.08.2019 Snacks

Harvesting bitter pepper for the winter

Sharp, crispy and with a slight sourness, you get a pepper prepared in the following way. For liter jar you will need:

leguminous hot peppers(choose thicker fruits, any color) in an amount sufficient to fill the jar tightly;
several (4-5) garlic cloves;
vinegar: essence 70% - 1.5 tsp, 9% - 55 ml;
Bay leaf;
dry dill, salt, black.

Cooking technology

Wash jars, sterilize. Rinse the spices and arrange in containers: garlic, cut in half, dill branches, peas and bay leaf. Cut the stems off the hot pepper pods. Put in banks. Sprinkle salt, pour hot water and vinegar, cover with sterile lids. Put a cloth in a pot of water (on the bottom), put the jars on sterilization for 10 minutes from the moment of boiling. Then roll up the lids.

Marinating hot peppers for the winter without sterilization

This recipe will appeal to all lovers of spicy snacks.

Recipe Ingredients:

bitter capsicum(1 kg);
a liter of water (enough for four 700-gram jars);
8 full spoons (tablespoons) of sugar;
200 ml 9% vinegar;
spices as desired.

Cooking technology

Harvesting bitter begins with the fact that the pods are washed and dried. Then prepare the filling. To do this, mix water with salt, sugar, vinegar. Put spices in sterilized jars, tamp the pods. without sterilization will require double filling. The first time you should fill the containers with boiling water. Hold for 15 minutes and drain the water. Then pour the prepared marinade over the peppers. Ready snack screw under the lids and leave to cool. Harvesting bitter pepper for the winter without sterilization - simple and fast way preserve the product. Pepper will stand for a long time, the brine will remain clean and light.

Hot pepper: cooking appetizers for vodka

Ingredients (indicated for a liter jar):

hot pepper pods (enough to stuff tightly into a jar);
a teaspoon of salt;
half a teaspoon

Cooking technology

Rinse the pepper, remove the seeds (work with gloves), pour boiling water over and put under oppression for several hours. This procedure will relieve the pods of bitterness. Drain the water, put the pepper in jars, add spices (garlic, peppercorns, etc.), pour boiling water, season with salt and vinegar. Sterilization - 30 minutes. Screw the jars with lids - and the snack is ready.

Canning hot peppers for the winter

The Hungarian recipe involves the use of the following set of products: capsicum (bitter) - 1 kg.

For brine:

litere of water;
7-8 full spoons (tablespoons) of sugar;
a little more than a glass (250 ml) of vinegar 9%;
3 full spoons (tablespoons) of salt;
aspirin tablet.

Cooking technology I am

Prepare the peppers by removing the seeds, cut in half, rinse. Divide into jars. Boil the brine by mixing water with sugar, vinegar and salt. Pour over the pepper, leave overnight. During the night, part of the brine will be absorbed into the pods. Therefore, in the morning you will need to cook a little more and fill the jars. Sterilize the containers, add aspirin and screw on the lids. It turned out to be a spicy pepper appetizer.

Bitter hot pepper is a spicy vegetable that will add spice to any kind of dish. Its fruits lend themselves well different ways canning. Fans of spicy food will highly appreciate the unique flavor notes of pickled hot peppers, and the recipes below will teach you how to properly and, most importantly, tasty pickle hot peppers. Hot pepper pickled for the winter with oil is also very useful for the body, it contains enough vitamins and other useful substances.

For real gourmets, we also have cooking recipes, and.

Whole pickled pepper great addition to rich fatty foods. The spicy pods themselves are crispy and sour.

Required products (calculation for a 0.8-liter jar):

350 gr. hot pepper pods;
one hundred ml of grape vinegar;
1 garlic head;
3 green branches of cilantro and dill;
1 sprig of fresh mint;
500 ml filtered water;
1 teaspoon l. coarse salt;
two tsp. seed coriander and sugar. sand;
2 laurel. sheet;
2 buds of dried cloves;
3 pcs. shower. pepper;
5 pieces. black pepper.

How to pickle hot peppers:

For pickling, choose ripe pods of hot peppers, that is, red, without any brown and green streaks.
All greens - mint, dill and cilantro - rinse under cold water, shake off the drops, tear off the leaves from all the branches. The stems are not useful in pickling, they can be thrown away, the fact is that they are too coarse and unsuitable for food even after pickling.
The head of garlic is simply disassembled into cloves, they do not need to be peeled.
Wash the hot pepper, and then pierce each pod through the stalk so that excess air does not accumulate in the pepper during pickling.
Put the processed pods into any deep pan.
Boil clean water in a kettle or separate saucepan. Pour boiling water over the peppers, cover the container with a lid and wait five minutes.
Drain the pepper water into the sink, pour the pods again with fresh boiling water. Repeat this process three or four times. This procedure will help the peppers to boil a little, but not boil.
Another way to blanch peppers: put the fruits in any pan, pour water, wait for it to boil, cook for about 3 minutes. (after boiling), turn off the fire, leave under closed lid for a quarter of an hour.
Pour filtered water into another saucepan, add granulated sugar along with salt, add all the peppercorns, seed coriander, lavrushka, clove inflorescences, unpeeled garlic cloves and all the greens plucked from the stems. Put this mixture on fire and wait for the liquid to boil.
As soon as the water boils, pour into it grape vinegar, boil the marinade for about three minutes, remove from the burner and simply leave under the lid for another 15 minutes.
Put green leaves and garlic cloves (from the marinade) into the jar, then carefully place all the hot peppers, try not to damage them when laying, throw in all the remaining spices from the marinade and pour the marinade itself to the edges of the jar.
With a fork, lightly press the peppers in the container so that the remaining air comes out, close the lid tightly, wrap the jar upside down and leave to cool for 24 hours.
Store preservation in a cool and dark place.

Twisted hot pepper marinated for the winter

Twisted hot pickled pepper - very spicy seasoning. A similar blank in the Korean language is called "kochi". For its preparation, a minimum of ingredients is used, only three. Hot pepper pods are crushed together with seeds, which give even more spiciness. Spicy gruel is perfect for meat dishes, it can also be added to soups or simply spread on bread.

List of ingredients:

pepper (chili) - 1 kg;
a head of garlic;
table salt - 25-30 grams;
vinegar- 100 ml.

Marinating hot peppers for the winter recipes:

Wash the peppers well, cut off the upper part with the stalk from each.
Scroll the pods along with the seeds and garlic through a meat grinder. You can also use a blender bowl to grind.
Transfer the resulting slurry into a deep bowl, pour table salt and pour in wine vinegar, mix thoroughly with a spoon so that the ingredients are evenly distributed among themselves.
Process jars with lids. For such a seasoning, it is better to take small jars from 80 g to half a liter.
In the prepared containers, spread the pepper twisted with seeds to the very brim and tighten the lids.
Store blanks in the refrigerator or any cool place.

Marinated hot pepper in Armenian style with herbs

This template is very useful for human body, as it retains all vitamins and various useful material contained in the products used. Pepper pickled with herbs and garlic turns out to be very fragrant and tasty, so it will become great snack both everyday and festive table.

What do you need:

hot hot pepper - one kilogram;
9% vinegar - 60 ml or 6% acetic acid - 100 ml;
herbs: celery, parsley, dill - 50 gr each;
garlic - 50 g;
food salt - 50 grams;
drinking water - one liter.

Armenian pickled hot peppers:

Rinse the pods and all the greens under cold water, peel the garlic and cut into arbitrary pieces.
Before you start pickling peppers, it should be baked in the spirit. cabinet until soft. The temperature inside is about 150-180°.
Remove the peppers from the oven and leave for a while to cool the pods.
In the meantime, process jars and lids.
Tear off all the leaves from the grass stalks.
Arrange the cooled pepper in sterilized containers, alternating with layers of chopped garlic and herb leaves.
Pour water into a saucepan, add edible salt and any of those presented in the recipe list, acetic acid. Boil the marinade, remove from the stove and let cool slightly.
As soon as the marinade reaches room temperature, pour it over the pods in jars to the very “shoulders” of the container.
Put a press in each jar (a glass filled with water or small pebbles), soak the peppers for up to three weeks, at room conditions.
After the lapse of time, close the jars with pressed marinated hot peppers nylon or screw caps, rearrange the blanks in the refrigerator.

Marinated Georgian hot peppers in tomato juice

This blank is interesting in that it turns out to be the sharpest tomato juice. Pickled hot peppers in tomato juice are combined with almost all meat dishes, soups, pilaf, even with pasta and fish. For canning, it is better to take small containers from 200 to 500 ml. Pepper goes as an appetizer to the main dishes, and spicy tomato juice can, for example, be poured over pieces of meat or added to fried soups instead of the usual one. tomato paste.

Necessary:

hot pepper - one kilogram;
red tomatoes for juice - 2.5 kilograms;
vinegar essence (70%) - one tablespoon;
rock salt - 1 table. false;
sugar sand - 3 table. spoons.;
vegetable oil - 5 table. l.;
laurel - 5 leaves;
garlic - 30 grams;
black powdered pepper - a quarter tsp.

Marinated hot pepper Georgian recipe:

Wash the hot pepper pods, lay on kitchen towel dry a little.
From two and a half kilograms of tomatoes to make Fresh Juice either through a juicer or in a blender bowl - then the juice will turn out with pulp.
Grind the garlic into a bowl.
Sterilize the selected containers for preservation.
Pour the juice obtained from tomatoes into a saucepan and put on the stove, it should boil and only after that add all the loose ingredients (granulated sugar, black pepper powder and rock salt), and also throw bay leaves.
Stir the tomato mixture and cook for half an hour, do not cover the pan with a lid.
After 30 minutes, put all the pepper pods in tomato juice. Stirring occasionally, cook for about 20 more minutes.
As soon as the cooking time of the peppers passes, throw the chopped garlic here and pour in the indicated amount of rast. oil, catch the lavrushka and throw it away.
Stir the mixture, bring to a boil. As soon as the contents of the pot boil, pour vinegar essence, stir again and turn off the heat.
With culinary tongs, carefully fish out all the peppers and transfer them in layers to prepared jars, pour the remaining juice over these same peppers.
Tighten the lids tightly, wrap in blankets. The workpiece will cool down within a day or two, then you can rearrange it in the pantry.

Pickled hot peppers with honey for the winter

This preparation of pickled bitter pepper turns out to be tart in taste and with a pleasant sweet aroma. The sweetness of honey and the bitterness of pepper are perfectly combined with each other, and for lovers of everything unusual in cooking, pepper in a honey-vinegar marinade will undoubtedly become an exotic taste discovery. Especially such pepper will go well with meat dishes. The pickling process is easy enough for a beginner in canning to handle.

What to take:

small hot peppers - two kg;
a head of garlic;
vinegar (table) - 0.5 l;
honey (liquid) - two tsp;
fine ordinary salt - four tsp;
peppercorns - 5 pcs.;
plain water - 500 ml;
granulated sugar - 2 teaspoons.

Pickled bitter pepper in Georgian for the winter:

Loosely place washed and dried peppers in pre-sterilized containers.
Pour half a liter into a small saucepan plain water, knead in it all the other products in the recipe list.
Put on moderate heat and wait for the marinade to boil.
Immediately pour the contents of the jars with bubbling boiling water, close the lids.
The rolled and inverted workpiece will cool down within a day and a half, and can be stored in a cellar or refrigerator.

Pickled hot hot peppers will undoubtedly ennoble the taste of any dish. Even if you are not a fan of spicy, it is still worth trying this vegetable, albeit in small quantities. It has been proven that hot pepper stimulates the production of happiness hormones. Nevertheless, it is contraindicated for people with diseases of the intestines and stomach, but everyone else can safely eat, of course, in reasonable quantities.

Hot peppers for the winter prefer to close, mainly lovers of hearty and fatty foods. This appetizer is different. unique property improve the palatability of such products, because true gourmets and connoisseurs gourmet cuisine be sure to keep a few jars of pepper in the marinade in the winter stock.

Hot pepper for the winter is preferred to be closed, mainly by lovers of hearty and fatty dishes.

Pickled pepper differs from the fresh brother in an unusual improved juicy taste. You can cook such an appetizer at home in different ways: ferment, pickle, pickle. The blank will differ only in taste notes and storage method.

To marinate for winter storage spicy pods, you will need the ingredients:

bitter green pepper;
5 garlic cloves;
60 grams of vinegar;
30 grams of salt;
herbs, spices to taste.

This appetizer should be closed in glass containers, so you should prepare them first: wash clean and scald with boiling water.

The pepper is thoroughly washed, the stalk is cut off and the seeds are removed.
Sliced garlic, herbs and spices are placed at the bottom of small glass containers. Lay the prepared hot vegetable.
Salt is introduced and the contents of the jars are immediately poured with boiling water, vinegar is added.
Sterilize the snack within a quarter of an hour after boiling the liquid, roll up.

Finished product is different piquant taste and aesthetic appearance. It is also easy to save: this preparation is not picky and easily retains its taste in any conditions.

Hot pepper for the winter (video)

Hot pepper for the winter with tomatoes

mothball sharp pod You can also add other vegetables. Most housewives prefer this method of harvesting, moreover, it is quite simple and versatile.

Such a treat is prepared from various assorted vegetables, but one of the most popular options is the combination of pepper with tomatoes. Preservation of such a workpiece provides preliminary training glass containers and the following ingredients:

500 grams spicy pods;
4 large ripe tomatoes;
a head of garlic;
100 grams of refined oil;
salt to taste.

You can preserve a sharp pod with the addition of other vegetables.

Small glass containers in which snacks are planned to be blocked are pre-washed and sterilized over steam.

Wash the tomatoes, cut into slices, cutting off the stalk area.
Sharp pods are washed, cut off the stalk, cut into small slices.
The garlic is peeled and crushed through a press.
Pass vegetables through a meat grinder, add garlic.
Oil is introduced into an enameled container, transferred vegetable mix, add salt and send to the fire.
After boiling, vegetables are boiled over low heat for half an hour, transferred to prepared containers and sterilized for a quarter of an hour.

A sharp billet should be stored in a cool place, so it will overwinter without problems and retain its taste.

Hot pepper for the winter: a simple recipe

Red chili, prepared for the winter according to a simple recipe, is distinguished by a unique taste and aroma. preserve such hot snack it is recommended as a whole, while maintaining the integrity of the vegetable: the stalk is not cut off and the seeds are not removed from them.

The main components of such a snack are:

hot chili;
½ big spoon salt;
a large spoonful of sugar;
50 grams of vinegar.

Red chili, prepared for the winter according to a simple recipe, is distinguished by a unique taste and aroma.

Before proceeding with the vegetable pickling procedure, sterile glass containers are prepared.

The containers are filled to the top with pre-washed pods, the vegetables are poured with boiling water and left for a quarter of an hour.
Boiling water is poured into an enameled container, salt and sugar are added, after boiling, vinegar is introduced.
Pods are poured with boiling marinade again, rolled up.

The marinade itself is not edible because of its spiciness, but pepper is ideal for lovers of dishes with a “spark”.

How to preserve bitter pepper for the winter without sterilization

You can marinate hot pods, keeping them as reminiscent of fresh peppers as possible, by special recipe, the secret of which has been kept by the inhabitants of Crimea for many years. It is not difficult to prepare this snack, it should be stored in a cold place, it is well preserved even without preliminary sterilization.

To preserve sharp pods, stock up on ingredients in advance:

a couple of kilograms of hot pepper;
3 large spoons of salt;
vinegar.

You can pickle hot pods, keeping them as reminiscent of fresh peppers as possible, according to a special recipe

Cooking sequence:

The pods are washed, the stalk area is cut off, the seeds are cleaned, chopped into medium-sized pieces.
Grind the processed pepper in a meat grinder.
Thoroughly mix salt and pepper.
Prepared sterile containers are filled with the prepared mixture, filled to the neck with wine vinegar.
close hot nylon lids and sent for storage in the refrigerator.

This spicy dish is added to pilaf, soups, meat dishes. Pickling spicy ingredient this spicy snack is made quickly and stored without problems for a long time in the refrigerator.

Cooking bitter pepper in Georgian for the winter

Spicy fire is considered one of the main ingredients of the national Georgian cuisine. Conservation hot vegetable in Georgian begins with the preparation of the following prescription components:

2 ½ kilograms of hot pepper;
150 grams of garlic;
a glass of refined oil;
500 grams of white wine vinegar;
50 grams of fresh parsley;
sugar (can be replaced with honey) - 3 large spoons;
100 grams of celery root;
spices, salt to taste.

A spicy fire is considered one of the main ingredients of the national Georgian cuisine.

Cooking starts spicy dish from the preparation of the main ingredient: it is washed well and cut on one side.

Vinegar, sugar and salt are mixed with oil in an enameled container, brought to a boil.
Half of the peppers are laid out in a boiling marinade, boiled for 7 minutes, after which the second half of the ingredient is boiled.
Grind celery, garlic and parsley, add to the peppers and pour them with the cooled marinade. Keep in the refrigerator for a day.
The marinade is drained, the vegetable is transferred to sterile containers. Let the marinade boil again and pour over the peppers. After that, the dish should be rolled up.

After the Georgian pods have cooled, they are sent for storage in a pantry or cellar.

Preparation of bitter pepper in Armenian

Armenian cuisine, for its part, also offers a cooking option spicy snack, only their recipes suggest pickling peppers. For such a dish, a burning ingredient is chosen greenish in color, long and thin.

For this salting option, a set of ingredients is being prepared:

6 kilograms of hot pepper;
2 large heads of garlic;
a bunch of dill;
2 cups of salt.

Before you start cooking Armenian pepper, the main ingredient should be dried a little: it is laid out in one layer and left for a couple of days at room temperature.

Each pod is pricked with a fork in several places after washing.
Greens and peeled garlic are chopped with a knife, mixed with prepared pods.
10 liters of liquid at room temperature are mixed with salt until it is completely dissolved and pepper is poured over it.
The main ingredient is fermented for several days until yellowing.
The brine is drained, the soaked pepper is placed tightly in sterile glass containers, sent for sterilization for a quarter of an hour, after which it can be closed for the winter.

Hot pepper for the winter (video)

There are several options for storing hot peppers for the winter: for example, you can freeze it, pickle it in vinegar. The hostesses have their own - the most proven and delicious recipe preferred by her family members. Such a snack will not have to be preserved much, since it is consumed very sparingly in food.

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Delicious preparation for the winter of hot pepper helps to give any dish original taste. The recipes below in the article will help every hostess to cook spicy and spicy preparation from pepper.

In cooking, it is customary to use hot peppers as the main or additional flavoring ingredient in marinade fillings, dressing soups and second courses, for cooking various sauces, ketchups, etc., i.e. in those dishes where the taste and aroma of such a seasoning is important. Therefore, in summer season many gourmets try to have time to make preparations for the winter of hot peppers.

The amount of spices, salt and pepper can be adjusted to taste.

Ingredients:

hot red pepper - 2 kg;
garlic - 500 g;
salt - 300 g;
hops-suneli - 15 g;
saffron - 10 g.

Cooking

Peel the pepper, pass through the meat grinder with garlic, add the rest of the ingredients, mix everything well. Pack adjika in small glass jars or bottles, cover with lids or tie with cellophane and store in a cool place. Preparation for the winter of hot pepper in the form of a sauce is ready.

Ingredients:

hot pepper or chili pepper - 6 pods;
vegetable oil - 200 ml;
thyme - 1 sprig;
salt.

Cooking

Rinse and dry the pepper. Then cut off the stalk, cut in half and carefully clean from seeds and internal partitions. Cut the pepper prepared in this way into slices and spread on parchment, sprinkling a little oil and sprinkling generously with salt. Put parchment with pepper on a baking sheet and bake in a preheated oven until lightly browned on both sides. Put a sprig of thyme next to it. For a more even roasting of the pepper during processing, it can be turned over.

Put hot peppers together with thyme in a sterilized jar, pour vegetable oil preheated in a saucepan. Cover the jar with a sterilized lid and seal. Leave to cool. Can be stored in the refrigerator.

Ingredients per 1 liter jar:

hot pepper - 1 kg;
garlic - 2 cloves;
dill inflorescences - 2-3 pieces;
peppercorns - 1-2 pcs.;
bay leaf - 1 pc.;
currant leaves - 1 pc.;
horseradish leaves - 1 pc.;
for marinade in 1 liter of water:
vinegar 6% 300 ml;
salt - 40 g;
sugar - 40 g.

Cooking

For pickling, select ripe fleshy fruits of pepper, wash each one and pierce it with a knife or a toothpick through the stalk area. In order for the fruits to soften a little and give off excess bitterness, it is recommended to blanch them by immersing them in boiling water for several minutes, then cool them in cold water and put them in a colander.

Rinse the dill florets and leaves and pat dry on a linen napkin. Peel and wash the garlic cloves. Place a clove of garlic in each jar, fill tightly with prepared pepper and pour over the marinade filling.

marinade cook in the usual way: Boil a mixture of water, sugar and salt. Add vinegar. Banks roll up and turn over.

Harvesting hot peppers with honey for the winter

Ingredients:

hot pepper - 800 g;
water - 400 ml;
honey - 350 ml;
vegetable oil - 60 g;
vinegar 9% - 250 ml.

Cooking

Pepper sort, wash, cut and clean from the stalk and burning seeds. Blanch the pulp of pepper for 2-3 minutes in boiling water. After that, immerse in a pan with cold water and, after drying a little, remove the thin skin. Then cut the peppers into slices and place in sterilized jars.

Marinade filling: mix water and honey, add salt and vinegar, bring to a boil. Pour vegetable oil into a saucepan and heat well and cool quite a bit.

Pour into prepared jars with pepper first marinade filling and then oil. Cover the jars with sterilized lids and pasteurize according to their volume. Harvesting hot peppers for the winter is ready.

Drying peppers is not such a laborious process, but it takes a lot of time. For this variant of the preparation, it is better to take pepper with thin walls, its drying time is shorter, and the aroma in the finished dishes is more saturated.

If you want to get whole dried peppers as a result of drying, you need to process them as follows:

wash and dry the peppers with a linen napkin or paper towel;
spread the pepper on a wire rack or hang it on a thread, which is placed on outdoors- so the drying will turn out more natural, but this will take about a month.
for drying hot peppers, you can use a special electric dryer, while the maximum temperature for drying peppers is 40°C.

By drying, you can get hot pepper powder. For this, in the process primary processing you need to remove the stalk and burning seeds, and randomly cut the pulp. dried pepper grind with a blender or coffee grinder into powder.

It is better to freeze hot peppers in small portions of 10-20 g, it is most convenient to do this using mobile ice molds. In case you need a portion of pepper, you can simply get it out of the bag, and not break it off from a large frozen piece.

Processing sequence:

wash the pepper pods, cut off the stalk and clean the seeds;
put the pulp of peppers in a blender and grind into gruel;
decompose the resulting puree into molds and send to freeze;
remove the frozen cubes from the mold and transfer to a container convenient for you (a plastic container or a plastic bag).

Advice! When grinding in mashed hot peppers, you can add spicy greens!

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

Stuffed pepper - tasty dish, which can please the family on any day of the week and even guests for the holidays. Unfortunately, it is not always possible to buy fresh peppers. That is why smart housewives came up with recipes for canning a ripe seasonal vegetable.

The best way to preserve peppers is three-liter jars. Pickled peppers have a pleasant soft taste and perfectly withstands stuffing at any time of the year.

Required:

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

Marinade:

Water - the basis of the marinade (about one and a half liters)
Vinegar (any) - exactly two large spoons
Salt - a large spoon, but without a slide
Sugar - one is enough dessert spoon without a slide

how to preserve peppers for stuffing for the winter?

Cooking:

Before you start canning, you need to prepare the pepper, for this it is cleaned of seeds and stalk so that a beautiful “glass” of pepper remains
After cleaning, each pepper should be thoroughly washed so that no seeds remain - they can give bitterness.
Boil water in a saucepan. In this water, it is necessary to blanch the pepper for one minute, no more. After a minute of cooking, each pepper is caught with a fork
peppers are transferred to a prepared jar that has succumbed to sterilization
It is necessary to prepare a special marinade. All the necessary spices are thrown into boiling water and boiled for five minutes. Peppers are poured with hot marinade and jars are rolled up in the usual way for storage

Peppers marinated with honey for the winter in jars

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

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

pickling peppers with honey for the winter

This pickling recipe is good because it does not need any sterilization of the jars. Marinating occurs by double pouring.

Cooking:

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

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

Georgian pickled hot peppers

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

Cooking:

For this recipe, you need about two and a half kilos of fresh pepper crop.
It does not need to be cleaned, it is enough to make a longitudinal incision of four to five centimeters from one side
This cut is necessary so that the marinade penetrates deep into the pepper and leaves in its insides pleasant taste
In a saucepan, you need to prepare a special marinade: To do this, pour a glass of vegetable oil into the dishes (you can use absolutely any oil, well, sunflower oil is best) and add half a liter of wine vinegar to the oil
The marinade also requires other additives: three full spoons of sugar (large, but without a slide), salt (it must be added to taste), bay leaf (about five medium-sized leaves)
Such a marinade must be able to bring to a boil over low heat.
Hot peppers should be boiled in a bubbling marinade. Of course, the entire amount of pepper cannot be placed immediately in one saucepan, so it should be divided in half and boiled alternately for nine to ten minutes. Each pepper must be pressed to the bottom as it floats and removed with a slotted spoon after cooking, putting it in a separate bowl
Marinade after cooking should be cooled and only pour chopped 100 grams of celery (green part) and no more than 50 grams of parsley into the cooled liquid
Mix the marinade with chopped herbs, add about 150 grams of chopped garlic to the marinade (less is possible, but then the pepper will not be so fragrant)
The marinade is thoroughly mixed and infused for five minutes.
Peppers are placed in a jar or kitchen bowl, they should be completely covered with the prepared marinade
Try to mix the pepper thoroughly so that the marinade covers each fruit and manages to soak it.
Dishes with pepper and marinade should be removed in the refrigerator for infusion and soaking
Such a marinade should stand one or two days before fully prepared before eating

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

bitter pickled pepper in Georgian

Pickled peppers for the winter with vegetable oil

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

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

peppers marinated in vegetable oil

Cooking:

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

optionally, 50 grams of finely chopped parsley can be added to the recipe

Pickled hot peppers in Armenian for the winter

Such pickled peppers are a must-have dish on the Armenian table. It is distinguished by its special ease of preparation and unsurpassed taste. As a rule, men really like Armenian pepper, it is often referred to as “Tsitsak”. "Tsitsak" serves as an excellent snack and addition to dishes from potatoes, meat, fish, cereals.

Cooking:

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

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

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

pepper "Tsitsak", hot pickled peppers in Armenian style

Pickled bell pepper for the winter without sterilization

Pickled pepper is always to the taste of all households. It turns out that there are some recipes that offer to close it without sterilizing the jars, which saves a lot of time and effort.

Cooking:

Such a pepper pickling recipe can easily be called “basic” or “classic”
You are free to use absolutely any pepper for pickling, but Bulgarian is best, as only it has the best palatability with a sweet note and a nice meaty texture
The nice thing is that in addition to pepper, you can use any other ingredients: horseradish, herbs, casting any berries, dill umbrellas and spices to taste
Approximately four kilograms fresh peppers should be washed and cleaned of the seed inside, as well as remove the stalk
Each pepper must be cut into four tongues - the most convenient form for pickling
Three liters of clean water should be boiled and salt and sugar dissolved in it (salt requires no more than a third of a glass (or less, adjust the amount to your taste), and exactly two glasses of sugar)
After the brine boils, add exactly a glass of apple cider vinegar or the most ordinary table vinegar to it.
Jars for marinating should first be washed thoroughly with water and baking soda and wipe dry
Peppers should be placed nicely and tightly in jars
Each jar is covered with ready-made hot marinade
Optionally, you can put your preferred ingredients in each jar: garlic, celery, greens
The jar is rolled up in any usual way and put away for storage.

fast cooking pickled peppers for the winter without jar sterilization

Pickled hot chili peppers for the winter without sterilization

Every housewife must pickle a couple of jars of bitter pepper for the winter to please her family delicious snack v winter time. Preserving bitter pepper without sterilization is not at all difficult - for this you just need to have a good vinegar marinade and carefully washed jars of soda.

Cooking on one floor liter jar:

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

hot peppers pickled for the winter without jar sterilization

Roasted and baked canned peppers for the winter

Diversify habitual recipes preservation of pepper will help its preliminary heat treatment. It turns out that you can pickle not only fresh, but even fried and baked peppers.

Cooking:

For one ready-made liter jar of pepper, about seventeen to twenty fleshy fruits are required. Use either Bell pepper, or Bulgarian
Pepper should be prepared in advance. To do this, it must be cleaned of the seed inside, cut off the stalk. Send a clean glass of pepper to the oven at a temperature of 150 degrees for 20 minutes or fry in vegetable oil until softened
Roasted peppers should be placed in jars prepared for preservation and each layer of pepper should be sprinkled with chopped garlic, the amount of which you yourself adjust to taste
Prepare a special marinade. You don't need water for this. In about 60 milliliters of table vinegar, only half a spoonful of salt and a heaping tablespoon of sugar should be dissolved.
Peppers should be poured with this marinade. Do not worry about the fact that you have too little marinade. Peppers that passed heat treatment let juice, which will be quite enough
Such a jar should be well rolled up and wrapped in a towel or even a blanket so that it cools slowly and thereby pickles. Once cool, store the jar in a cool place

fried or baked pickled peppers for the winter

Pickled peppers for the winter with onions

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

pickled peppers for the winter with onions and parsley

Bulgarian pepper marinated with garlic

Two kilograms of bell pepper should be cleaned of the seed inside and cut off the stalk
The finished glass of pepper must be chopped into wide straws or petals
Prepare the pepper marinade: Dissolve a tablespoon of sugar and a teaspoon of salt in a glass of water.
Add spices to taste in the marinade: peppercorns, bay leaf, coriander, dill, bay leaf, horseradish root
When the marinade boils, pour exactly two tablespoons of any vinegar into it
V ready marinade you should squeeze the head of garlic (you can use less or just choose a small head of garlic)
Carefully place the chopped peppers in a jar prepared for preservation and pour the marinade over the peppers. You can leave it for a while, and then drain the marinade, boil it and pour it over again - this option will make your pepper softer and juicier. You can also immediately roll up the jar after the first pouring of the marinade - this pickling option will make the pepper crispy

pickled bell pepper with garlic

To diversify the recipe and add flavor to the pepper, you can add a small bunch of chopped parsley to the jar.

Peppers stuffed with cabbage and vegetables for the winter

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

Cooking:

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

pepper, stuffed with cabbage and pickled for the winter

Korean pepper for the winter

This recipe allows you to cook at home delicious vegetable dish with many ingredients. Korean pepper is spicy and juicy.

Cooking:

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

marinated spicy pepper in Korean

Pepper in a tomato for the winter

Approximately five kilos of fresh and fleshy bell peppers must be de-seeded and cut into petals
cook in a separate saucepan tomato sauce: dilute half a liter of tomato paste in about two liters of water, salt with 100 grams of salt and add no more than a glass of sugar
After dissolving the salt and sugar, a glass of vegetable oil and half a glass of vinegar are added to the tomato filling.
The tomato sauce is brought to a boil. After that, sliced \u200b\u200bpeppers are sent to the boiling filling and stewed in it for about twenty minutes
During this time, the jars are thoroughly sterilized.
A few cloves of garlic are squeezed into the boiling pot. The hot mass is poured into jars and rolled up for the winter