Harvesting hot peppers for the winter

Hot, crunchy and slightly sour, you get pepper prepared in the following way. For a liter can you will need:

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

Cooking technology

Wash cans, sterilize. Rinse the spices and arrange in containers: garlic, chopped in half, dill branches, peas and bay leaf. At the pods of hot pepper, cut the tails. Stack in jars. Pour salt, pour hot water and vinegar, cover with sterile lids. In a pan with water, put a cloth (on the bottom), put the jars on sterilization for 10 minutes from the moment of boiling. Then roll up the covers.

Pickling hot peppers in the winter without sterilization

This recipe will appeal to all lovers of savory foods.

Recipe Composition:

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

Cooking technology

Harvesting of bitter begins with the fact that the pods are washed and dried. Then prepare the fill. To do this, mix water with salt, sugar, vinegar. Put spices in sterilized jars, tamp pods. without sterilization will require double priming. The first time you should fill the tank with boiling water. Hold for 15 minutes and drain the water. Then pour pepper with cooked marinade. The finished snack should be screwed under the covers and put to cool. Harvesting hot peppers for the winter without sterilization is a simple and quick way to preserve the product. Pepper will stand for a long time, the brine will remain clean and bright.

Hot pepper: making snacks for vodka

Ingredients (indicated for liter cans):

• pods of bitter pepper (enough to fill tightly in a jar);
• a teaspoon of salt;
• half a teaspoon

Cooking technology

Rinse the pepper, remove the seeds (work with gloves), pour boiling water 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 lids on the cans and the snack is ready.

Canned hot peppers for the winter

The Hungarian recipe provides for 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 tablespoons of salt;
• aspirin tablet.

Cooking technologyi

Prepare the pepper using remove seeds, cut in half, rinse. Arrange in jars. Cook the brine, for which mix water with sugar, vinegar and salt. Pour pepper, leave overnight. During the night, part of the brine is absorbed into the pods. Therefore, in the morning you need to cook a little more and fill the cans. Sterilize containers, add aspirin and tighten the lids. The result was a hot pepper appetizer.

Bitter hot peppers are a spicy vegetable that will add piquancy to any kind of dish. Its fruits lend themselves well to various methods of conservation. Fans of spicy food will highly appreciate the unique flavoring notes of pickled bitter pepper, and the recipes presented below will teach you how to properly and, most importantly, tasty pickle bitter pepper. Pickled bitter pepper for the winter with oil is also very useful for the body, it contains a sufficient amount of vitamins and other beneficial substances.

For true gourmets, we also have recipes for cooking, and.

Whole pickled peppers are a great addition to hearty, fatty foods. The sharp pods themselves are crispy and sour.

Necessary products (calculation for a 0.8-liter can):

• 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 of filtered water;
• 1 tea l coarse salt;
• two tsp. seed coriander and sah. sand;
• 2 laurels. sheet;
• 2 buds of dried cloves;
• 3 pcs. shower. pepper;
• 5 pieces. black pepper.

How to pickle bitter pepper:

1. For pickling, select the ripened pods of hot peppers, that is, red, without any brown and green veins.
2. Rinse all the greens - peppermint, dill and cilantro under cold water, shake off drops, tear off leaves from all twigs. Marinating stalks are not useful, they can be thrown out, the fact is that they are too coarse and even unsuitable after pickling.
3. The head of garlic is simply sorted into cloves, they do not need to be peeled.
4. Wash the hot pepper, and then pierce each pod right through the stalk so that when pickling, the pepper does not accumulate excess air.
5. Processed pods in any deep pan.
6. Boil clean water in a kettle or in a separate pot. Steep boiling water over the peppers, cover the container with a lid and wait five minutes.
7. Drain pepper water into the sink, pour pods again with fresh boiling water. Repeat this process three or four times. This procedure will help the peppers to weld a little, but not to cook.
8. Another way to blanch peppers: put the fruits in any saucepan, add water, wait for it to boil, cook for about 3 minutes. (after boiling), turn off the fire, leave it under a closed lid for a quarter of an hour.
9. Pour filtered water into another pan, pour sugar with salt, add all the peas, seed coriander, lavrushka, cloves, unpeeled cloves of garlic and all the greens that were plucked from the stems. Put this mixture on fire and wait for the liquid to boil.
10. As soon as the water boils, pour grape vinegar into it, boil the marinade for about three minutes, remove from the burner and just leave it under the lid for another 15 minutes.
11. 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 all the remaining spices from the marinade and pour the marinade itself to the edges of the jar.
12. Press the pepper slightly into the container with a fork so that the remaining air comes out, close the lid tightly, wrap the jar upside down and leave it to cool for 24 hours.
13. Store preservation in a cool and dark room.

Twisted hot peppers pickle for the winter

Twisted, hot pickled peppers are a very hot seasoning. A similar workpiece in the language of the Koreans is called "Kochi." For its preparation, a minimum of ingredients is used, only three. Pods of hot pepper are crushed together with seeds, which give even more sharpness. Spicy gruel is perfect for meat dishes, it can also be added to soups or just spread on bread.

List of ingredients:

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

Pickling hot peppers for winter recipes:

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

Armenian pickled hot peppers with herbs

This blank is very useful for the human body, as it preserves all the vitamins and various nutrients that are contained in the products used. Pepper marinated with herbs and garlic turns out to be very fragrant and tasty, so it will be a great snack for both everyday and holiday table.

What do you need:

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

Pickled hot peppers in Armenian:

1. Rinse the pods and all greens under cold water, peel the garlic and cut into arbitrary pieces.
2. Before pickling pepper, it should be baked in the spirit. cupboard until soft. The temperature inside is approximately 150-180 °.
3. Remove the pepper from the oven and leave it for a while to allow the pods to cool.
4. In the meantime, process the cans and lids.
5. Tear off all the leaves from the stems of the grass.
6. Arrange the cooled pepper in sterilized containers, alternating with layers of chopped garlic and leaves of herbs.
7. Pour water into a saucepan, pour in edible salt and any acetic acid from the recipe list. Boil the marinade, remove from heat and let cool slightly.
8. As soon as the marinade is at room temperature, pour the pods in the jars to the very “shoulders” of the container.
9. Put a press in each jar (a glass filled with water or small pebbles), soak peppers for up to three weeks, at room temperature.
10. Over time, close the cans with pressed pickled hot peppers nylon or twist the lids, rearrange the workpiece in the refrigerator.

Georgian pickled hot peppers in tomato juice

This harvesting is interesting in that the sharpest tomato juice in it is obtained. Pickled bitter peppers in tomato juice are combined with almost all meat dishes, soups, pilaf, even 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 with tomato juice you can, for example, pour pieces of meat or add to the frying pan for soups instead of regular tomato paste.

It is necessary:

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

Pickled bitter pepper Georgian recipe:

1. Wash the pods of hot pepper, lay on a kitchen towel, dry a little.
2. From two and a half kilograms of tomatoes, make fresh juice either through a juicer or in a blender bowl - then the juice will turn out with pulp.
3. Grind the garlic into gruel.
4. Sterilize selected containers for preservation.
5. Pour the juice obtained from tomatoes into a saucepan and put on the stove, it should boil and only after that add all loose ingredients (granulated sugar, black pepper powder and rock salt) into it, and also throw bay leaves.
6. Stir the tomato mixture and cook for half an hour, do not cover the pan with a lid.
7. After 30 minutes, put all the pods of pepper in tomato juice. Stir occasionally, cook for about 20 minutes.
8. As soon as the cooking time of the peppers has passed, toss the chopped garlic here and pour in the specified amount of rust. oil, catch and discard the lavrushka.
9. Stir the mixture, bring to a boil. As soon as the contents of the pan boil, pour vinegar essence, stir again and turn off the heat.
10. Gently catch all the peppers with cucumber tongs and lay them in prepared jars, pour the remaining peppers with the remaining juice.
11. Screw the covers tightly, wrap in blankets. The workpiece cools 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 tart to taste and with a pleasant sweet aroma. The sweetness of honey and the bitterness of pepper are perfectly combined, and for lovers of everything unusual in cooking, pepper in a honey-vinegar marinade will undoubtedly be an exotic taste discovery. Especially this pepper will go well with meat dishes. The pickling process is easy enough for a conservation beginner to handle it.

What to take:

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

Georgian pickled hot peppers for winter:

1. In a pre-sterilized container, loosen the whole washed and dried peppers loosely.
2. Pour half a liter of ordinary water into a small saucepan, knead in it all the other products in the recipe list.
3. Put on moderate heat and wait for the marinade to boil.
4. Boiling boiling water immediately pour the contents of the cans, close the lids.
5. The rolled and inverted workpiece cools down within a day and a half, and can be stored in the cellar or refrigerator.

Pickled 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 is proved that hot pepper stimulates the production of hormones of happiness. Nevertheless, it is contraindicated in people with diseases of the intestines and stomach, well, but everyone else can safely eat, of course, in reasonable quantities.

Hot peppers for the winter are preferred to be closed, mainly by lovers of hearty and fatty dishes. This appetizer has a unique property to improve the taste of such products, because true gourmets and connoisseurs of gourmet cuisine are sure to keep several jars of pepper in the marinade in the winter supply.

Hot peppers for the winter are preferred to be closed, mainly by lovers of hearty and fatty dishes

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

In order to pickle sharp pods for winter storage, you will need the following ingredients:

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

Close this appetizer in glass containers, so you should first prepare them: cleanly wash and scald with boiling water.

1. Pepper is thoroughly washed, cut the stem and remove the seeds.
2. At the bottom of small glass containers lay sliced \u200b\u200bgarlic, herbs and spices. Stack the prepared burning vegetable.
3. Salt is introduced and the contents of the cans are immediately poured with boiling water, vinegar is added.
4. Sterilize the appetizer for a quarter of an hour after boiling the liquid, roll up.

The finished product has a piquant taste and aesthetic appearance. It is also simple to save it: this preparation is not picky and easily retains taste in any conditions.

Hot peppers for the winter (video)

Hot peppers for winter with tomatoes

You can preserve a sharp pod with the addition of other vegetables.  Most housewives prefer this method of procurement, in addition, it is quite simple and universal.

Such a treat is prepared from a variety of mixed vegetables, but one of the most popular options is a combination of pepper and tomatoes. The preservation of such a blank involves the preliminary preparation of glass containers and the following ingredients:

• 500 grams of sharp pods;
• 4 large ripe tomatoes;
• 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 it is planned to block snacks, are pre-washed and sterilized over steam.

1. Tomatoes are washed, cut into slices, cutting off the area of \u200b\u200bthe stalk.
2. Sharp pods are washed, the stalk is cut, cut into small slices.
3. Garlic is peeled and crushed through a press.
4. Skip the vegetables through a meat grinder, add garlic.
5. Oil is introduced into the enameled container, the vegetable mixture is transferred, salt is added and sent to the fire.
6. After boiling, cook the vegetables on low heat for half an hour, transfer to prepared containers and sterilize for a quarter hour.

The sharp workpiece should be stored in a cool place, so it will winter without any problems and maintain its taste.

Hot peppers for the winter: a simple recipe

The unique taste and aroma is distinguished by red chili, prepared for the winter according to a simple recipe.  It is recommended to preserve such a burning snack in its entirety, while preserving the integrity of the vegetable: the fruit stalk is not cut and the seeds are not removed from them.

The main components of such an appetizer are:

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

The unique taste and aroma is distinguished by red chili prepared for the winter according to a simple recipe

Before proceeding with the procedure of salting the vegetable, prepare sterile glass containers.

1. The containers are filled to the top with pre-washed pods, pour vegetables with boiling water and left for a quarter of an hour.
2. Pour boiling water into an enamel container, add salt and sugar, and after boiling, vinegar is introduced.
3. Pour boiling marinade repeatedly pods, roll up.

The marinade itself does not go into food due to its sharpness, but pepper is ideal for lovers of dishes with a “twinkle”.

How to preserve hot peppers for the winter without sterilization

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

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

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

You can marinate the burning pods, keeping them as fresh as possible to taste fresh peppers, according to a special recipe

Cooking sequence:

1. The pods are washed, the area of \u200b\u200bthe peduncle is cut, the seeds are cleaned, chopped with medium-sized pieces.
2. Grind the processed pepper in a meat grinder.
3. Mix salt with pepper thoroughly.
4. Prepared sterile containers are filled with the prepared mixture, filled to the neck with wine vinegar.
5. Closed with hot nylon covers and sent for storage in the refrigerator.

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

Cooking Georgian hot peppers for the winter

The sharp light is considered one of the main ingredients of Georgian national cuisine.  The preservation of hot vegetables in Georgian begins with the preparation of the following prescription ingredients:

• 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 (honey substitution is possible) - 3 large spoons;
• 100 grams of celery root;
• spices, salt to taste.

The sharp light is considered one of the main ingredients of Georgian national cuisine.

The preparation of a spicy dish begins with the preparation of the main ingredient: it is washed well and cut on one side.

1. Vinegar, sugar and salt are mixed with oil in an enamel container, brought to a boil.
2. 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.
3. Celery, garlic and parsley are crushed, added to peppers and pour them with a cooled marinade. It is kept in the refrigerator for 24 hours.
4. The marinade is drained, the vegetable is transferred to sterile containers. Give the marinade to boil again and pour them peppers. After this, the dish should be rolled up.

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

Armenian style hot pepper preparation

Armenian cuisine, for its part, also offers the option of cooking hot appetizers, only their recipes offer fermented peppers. For such a dish, the burning ingredient is chosen greenish, long and thin.

For this option of salting, 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 starting to cook pepper in Armenian, the main ingredient should be slightly dried up: it is laid out in one layer and left for a couple of days at room temperature.

1. Each pod is pricked with a fork in several places after washing.
2. Greens and peeled garlic are chopped with a knife, mixed with prepared pods.
3. 10 liters of liquid at room temperature are mixed with salt until it is completely dissolved and pour pepper on it.
4. Ferment the main ingredient for several days until yellowing.
5. The brine is drained, soaked peppers are 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 peppers for the winter (video)

There are several options for storing hot pepper for the winter: for example, it can be frozen, pickled in vinegar. The hostesses have their own - the most tested and delicious recipe, which is preferred by members of her family. Such snacks will not have to be conserved much, since it is consumed very economically in food.

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A delicious preparation for the winter of hot pepper helps to give any dish an original taste. The recipes below in the article will help each hostess to cook hot and spicy pepper stew without any problems.

In cooking, hot pepper is usually used as the main or additional flavoring ingredient in marinade fillings, dressing soups and main dishes, for preparing various sauces, ketchups, etc., i.e., in those dishes where the taste and aroma of such a seasoning is important . Therefore, in the summer season, many gourmets try to make preparations for the winter of hot pepper.

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

Ingredients:

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

Cooking

Pepper, peel with garlic through a meat grinder, add the remaining ingredients, mix well. Pack Adjika in small glass jars or bottles, cover or tie with cellophane and store in a cool place. Harvesting for the season of hot pepper in the form of sauce is ready.

Ingredients:

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

Cooking

Rinse and dry the pepper. Then cut the stem, cut in half and gently peel the seeds and internal partitions. Cut the pepper thus prepared into slices and place on parchment, sprinkled with oil a little and sprinkled with plenty of salt. Parchment with pepper put on a baking sheet and bake in a preheated oven until lightly browned on both sides. Next to lay a sprig of thyme. To more evenly bake pepper into the processing process, it can be turned over.

Place hot peppers with thyme in a sterilized jar, add 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 L jar:

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

Cooking

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

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

Prepare the marinade in the usual way: boil a mixture of water, sugar and salt. Add vinegar. Banks roll up and flip.

Harvesting hot pepper for the winter with honey

Ingredients:

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

Cooking

Sort pepper, wash, cut and peel the stalk and burning seeds. Blind pepper flesh for 2-3 minutes in boiling water. After that, immerse in a pan with cold water and, having dried a little, remove the thin skin. Then cut the peppers into slices and place in sterilized jars.

Pouring marinade: mix water and honey, add salt and vinegar, bring to a boil. Pour vegetable oil into a pan and heat well and cool just a little.

In the prepared jars of pepper, pour the marinade fill first, and then the 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 time-consuming process, but requires a lot of time. For this option of preparation it is better to take pepper with thin walls, the duration of drying is less, and the aroma in the finished dishes is more saturated.

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

• wash and dry the peppers with a linen napkin or paper towel;
• put the pepper on a wire rack or hang it on a thread that can be placed outdoors - this will make drying more natural, but this will take about a month.
• for drying hot pepper, you can use a special electric dryer, and the maximum temperature for drying pepper - 40 ° C.

By drying, you can get hot pepper powder. To do this, during the initial processing, you need to remove the stalk and burning seeds, and the pulp is arbitrarily chopped. Grind dried pepper into a powder with a blender or coffee grinder.

Hot peppers are best frozen in small portions of 10-20 g, it is most convenient to do this using mobile molds for ice. In case you need a portion of pepper, you can just get it out of the package, and not chip off a large frozen piece.

Processing sequence:

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

Advice! When chopping in hot pepper puree, you can add spicy greens!

Pepper, canned and pickled for the winter, is not only an excellent snack, but also a full-fledged dish to the table. It is easy to cook pepper, and the benefit and pleasure of such a treat will not leave anyone indifferent. This article offers caring housewives some interesting recipes for pickling pepper in tomato, soy sauce, without sterilizing jars and much more!

Stuffed peppers are a delicious dish that you can delight your family on any day of the week and even guests on holidays. Unfortunately, it is not always possible to buy fresh pepper. That is why savvy housewives came up with recipes for preserving ripe seasonal vegetables.

Canned pepper is best in three-liter jars. Pickled peppers have a pleasant soft taste and withstand stuffing at any time of the year.

It is required:

• Pepper (any that you like: Bulgarian or the easiest sweet from the garden beds) - about one and a half kilograms
• Laurel leaf - for fragrant marinade (about three leaves, focus on your preferences)
• Pepper (spice) - black peas are best suited for canning, it adds spiciness and aroma to the marinade
• Of 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 - just one dessert spoon without a slide is enough

  How to preserve pepper for stuffing for the winter?

Cooking:

• Before you start canning, you need to prepare the pepper, for this it is cleaned from seeds and the stalk so that there remains a beautiful "glass" of pepper
• After peeling, each pepper should be thoroughly washed so that there are no seeds left - they can give a bitterness
• Boil water in a saucepan. In this water it is necessary to blanch the pepper for one minute, not more. After a minute of cooking, each pepper is caught with a fork
• the peppers are transferred to a prepared jar that can be sterilized
• 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 cans are rolled up in the usual way for storage

Peppers marinated with honey for the winter in jars

Some standard recipes get a little boring and then I want to find a special marinade that will give a variety of preservation. A honey marinade can serve as such a recipe, which can make the peppers sweet and sour, crispy and very fragrant. This 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 - red and very fleshy in structure pepper. Honey for preservation should choose aromatic and natural, not the one made from sugar syrup.

  pickling pepper with honey for the winter

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

Cooking:

• For the preparation of such pepper, two half-liter jars are ideal
• Half a kilo of peppers: Bulgarian, sweet, round, paprika - are cleared of seeds and stalks. They should be thoroughly washed with seed residue.
• Pickled such pepper in the form of "reeds", so each fruit should be cut into several parts
• The chopped pepper should be tightly packed in each jar and pour boiling water firmly pressing one layer to another, leaving 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 very time it is worth preparing a special marinade
• In a stewpan (it is recommended to take a stewpan because of its convenient handle), you should 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 cans in which the pepper was blanched, the water is drained and the peppers are poured with the prepared hot marinade
• banks 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 bitter pepper

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

Cooking:

• For such a recipe, you will need about two and a half kilos of fresh pepper
• It does not need to be cleaned, it is enough to make a longitudinal cut in it four to five centimeters from one side
• This cut is necessary in order for the marinade to penetrate deep into the pepper and leave a pleasant taste in its inside
• In a saucepan, you need to prepare a special marinade: For this, pour a glass of vegetable mala 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 tablespoons of sugar (large, but without a hill), salt (it must be added to taste), a bay leaf (about five medium-sized leaves)
• Such a marinade must be able to bring to a boil over low heat
• In a boiling marinade, boil hot pepper. Of course, the whole amount of pepper cannot be placed immediately in one saucepan, so it should be divided in half and cook alternately for nine to ten minutes. Each pepper must be pressed to the bottom as it emerges and removed with a slotted spoon after cooking, folding in a separate bowl
• After boiling, the marinade should be cooled and only chopped 100 grams of celery (green part) and not more than 50 grams of parsley into the cooled liquid
• Mix the marinade with chopped herbs, about 150 grams of chopped garlic should be added to the marinade (maybe less, but then the pepper will not be so aromatic)
• Marinade is thoroughly mixed and infused for five minutes
• Peppers are put in a jar or a kitchen bowl, they should be completely covered with cooked 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 stored in the refrigerator for insisting and soaking.
• Such a marinade should stand for one or two days until fully cooked before eating

If you wish, you can also roll the finished dish in jars for the winter in the usual way, carefully ramming each layer of peppers.

Georgian pickled bitter pepper

Pickled peppers for the winter with vegetable oil

Such a pepper will be a great appetizer and salad for the winter. This recipe offers marinating noble bell peppers with fleshy sweet flesh in oil and garlic. As a result, you get a spicy dish with a sweet and sour taste and a pleasant aroma. Such a pepper wonderfully complements simple dishes of potatoes, pasta and cereals. It is the best snack on the festive table.

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

  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 put them in a separate bowl
• At this time, it is necessary to prepare a special marinade: in a liter of pure water, brought to a boil, the following ingredients should be dissolved: a large spoon of salt (it is best to use table, not extra) and three tablespoons of sugar. When everything dissolves, pour five tablespoons of vegetable oil into the water (sunflower oil is best), a few grains of peppercorns, a few small leaves of laurel and wait for another boil
• When the marinade boils, pour in four full tablespoons of table vinegar and squeeze the head (maybe less - to taste) of garlic
• Mix the marinade thoroughly again and fill them with the pepper in the jar
• Let the hot marinade scald but do not boil the pepper for fifteen minutes
• after that the marinade merges, boils again, once again the pepper is poured with hot marinade and rolled in the usual way

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

Pickled hot peppers in Armenian style for the winter

Such pickled pepper is a must on the Armenian table. It is distinguished by its special simplicity of cooking and unrivaled taste. As a rule, men really like pepper in Armenian, it is often referred to as “Tsitsak”. "Tsitsak" serves as an excellent snack and in addition to dishes of potatoes, meat, fish, cereals.

Cooking:

• You will need approximately six kilos of pepper to marinate. Try to observe the correct proportions of the varieties. Use for cooking at least 70% of any hot pepper and only 30% of sweet pepper (can be replaced with Bulgarian)
• Pepper is prepared for pickling: it is washed but not chopped, as the recipe assumes its whole condition. Try to pre-select small fruits
• To make the dish spicy and fragrant, you should prepare a whole handful of fresh garlic
• Another ingredient is a bunch of fresh aromatic 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 peppers at room temperature on a table. In this state, the pepper should lie down for several days to slightly tighten and become softer
• After this process, each pepper is washed again and pierced with a fork in several places (so the marinade can get inside the pepper)
• Peppers are stacked in a large basin where they should be mixed with finely chopped dill and squeezed garlic
• Boil the water and dissolve the brine salt in it.
• Cover the peppers with a ready pickle and be sure to cover the vegetable with a bay
• Such pepper should be left at room temperature for several days. They are considered 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 pickling will be.

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

  “Tsitsak” pepper, hot pickled pepper in Armenian

Pickled bell peppers for winter without sterilization

Pickled pepper is always to the taste of all households. It turns out that there are some recipes that suggest closing it without sterilizing the cans, which significantly saves time and effort.

Cooking:

• This recipe for pickling peppers can easily be called mono “basic” or “classic”
• You are free to use absolutely any pepper for pickling, but Bulgarian is best suited, since only it has the best taste with a sweet touch and a beautiful 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
• About four kilograms of fresh peppers should be washed and cleaned from 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 dissolved in it, salt and sugar (salt requires no more than a third of a glass (you can also less, adjust the amount to your taste), and sugar - exactly two glasses)
• After boiling the brine, add exactly a glass of apple or ordinary table vinegar to it
• The marinating jars should first be thoroughly washed with water and baking soda and wiped dry
• Peppers should be laid nicely and tightly in jars.
• Ready jar of marinade covers every jar
• If you wish, you can put your preferred ingredients in each jar: garlic, celery, herbs
• The jar is rolled up in any usual way and is stored

  quick preparation of pickled peppers for the winter without sterilizing jars

Pickled chili peppers for winter without sterilization

Each hostess must mandatory pickle a couple of jars of hot pepper for the winter to delight their family with a delicious snack in the winter. It is not at all difficult to preserve bitter pepper without sterilization - all you need is to have a good vinegar marinade and carefully washed jars of soda.

Preparation for one half-liter jar:

• Prepare for pickling about 250 grams of fresh hot pepper
• It should be thoroughly washed with running water and dried.
• Each pepper does not need to be cleaned, it is enough to make one small longitudinal section in it, through which the marinade can easily get inside and leave its pleasant taste
• Remove the notched peppers to the side and start cooking the marinade
• In a saucepan, boil exactly a glass of clean water, in hot water you should dissolve half a teaspoon of ordinary salt (not extra: use stone or sea) and a small spoon of sugar
• 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 peeled jar, an dill umbrella and a couple of garlic cloves are placed on top. Pepper is poured with marinade and rolled in any usual way until winter

  hot pepper marinated for the winter without sterilizing jars

Roasted and baked peppers, canned for the winter

To diversify the usual recipes for the conservation 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 finished liter jar of pepper, about seventeen to twenty fleshy fruits are required. Use either bell peppers or Bulgarian
• Peppers should be prepared in advance. To do this, it must be cleaned of the seed inside, cut the stem. Send a clean cup of pepper to the oven at 150 degrees for 20 minutes or fry in vegetable oil until tender
• Fried peppers should be placed in jars prepared for preservation and each layer of pepper should be slightly sprinkled with chopped garlic, the amount of which you independently control to taste
• Make a special marinade. Water is not useful for this. In about 60 milliliters of table vinegar, you should dissolve just half a spoonful of salt and a tablespoon with a hill of sugar
• Peppers should be poured with such a marinade. Do not worry about the fact that you have too little marinade. Heat-treated peppers will produce juice, which will be enough
• Such a jar should be rolled up well and wrapped in a towel or even a blanket so that it cools slowly and thereby marinated. After cooling down, remove the storage jar to a cool place.

  fried or baked pickled peppers for the winter

Pickled peppers for 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
• The tongues of pepper should be beautifully placed in a jar, combining with chopped onions and a few cloves of garlic, as well as parsley leaves (this is optional)
• Pour the mass with a hot marinade, cover the jar with a lid and leave it in a calm state for about ten minutes
• After this, the marinade should be boiled again and pour pepper again before rolling

  pickled winter peppers with onions and parsley

Bell pepper marinated with garlic

• Two kilograms of bell pepper should be cleaned from the seed inside and cut the stem
• Ready cup of pepper must be chopped into a wide straw or petals
• Make pepper marinade: dissolve a tablespoon of sugar and tea salt in a glass of water
• Add spices to the marinade to taste: peppercorns, bay leaves, coriander, dill, bay leaves, horseradish root
• When the marinade boils, pour exactly two table locks of any vinegar into it
• In the finished marinade, squeeze the head of garlic (you can either less or just pick a small head of garlic)
• Gently chopped pepper in a jar prepared for preservation and pour pepper with marinade. You can leave it for a while, and then drain the marinade, boil it and pour over a new one - this option will make your pepper softer and more juicy. Also, you can immediately roll up the jar after the first pouring of the marinade - this option of pickling will make the pepper crispy

  pickled bell pepper with garlic

For a variety of recipes and to give pepper flavor, 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 a familiar table, it allows you to diversify a regular table with a tasty curiosity and treat guests.

Cooking:

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

  peppers stuffed with cabbage and pickled for the winter

Korean pepper for winter

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

Cooking:

• Two bulgarian large peppers (red and yellow) should be cleaned of seeds and chopped with a beautiful straw 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 with as long chips
• 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 hill) tablespoons of salt and just one sugar
• After that, let the marinade cool slightly to a warm state and pour in about two tablespoons of the classic soy sauce
• You 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 tablespoons of vinegar
• Mix the vegetables thoroughly in a bowl with your hand, add two finely chopped chili peppers to them, cover them with the cooked marinade and again mix thoroughly by clutching in your hands each time
• Roll vegetables into prepared sterile jars in the usual way

  Korean style pickled paprika

Pepper in tomato for the winter

• About five kilos of fresh and meaty bell peppers must be cleaned from seeds and cut into petals
• in a separate saucepan, prepare tomato pouring: 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, add a glass of vegetable oil and half a glass of vinegar to the tomato sauce
• Tomato pouring is brought to a boil. After that, chopped peppers are sent to the boiling pour and stewed in it for about twenty minutes
• During this time, thorough sterilization of the jars
• Several cloves of garlic are squeezed into a boiling pour. Hot mass spreads in jars and rolls for the winter