Armenian pickled pepper - recipe with photo:

Meaty, large, elastic and juicy bell pepper, can be red, orange or yellow, clear of all internal contents, wash well. You can cut into halves, and you can and quarters, as you will be conveniently placed in a jar. The better the quality of your pepper, the tastier the harvest will turn out.

A bunch of greens, preferably celery or dill, cut in large steps about 1 cm. We wash it beforehand and dry it. Cooking garlic - we clean the head and cut the teeth free from the husk into large slices.

Cooking for blanching peppers deep pan or pan. Pour into it first oil and apple cider vinegar. In the Caucasus, they usually do not use table, but prefer home-made apple, wine and even currant. But since we are in most cases deprived of such pleasure as homemade vinegar, try to use apple store or ordinary table (9%), slightly reducing its quantity by proportion.

We send bay leaves and pepper to oil and vinegar.

At the last stage, pour in water, pour in salt and sugar. We put on the fire and bring the marinade to Armenian-style peppers to a boil.

Put the pepper in one layer (!) In boiling marinade and blanch under the lid for 2 to 6 minutes. Do not overcook it and monitor the state of the pepper as soon as it becomes more flexible - you can remove it from the pan and put the next batch. Put the pepper, which has already been planted, into the pan and cover with a lid - it will soften even more from its own heat and it will be easier to put it in jars for sterilization.

While portions of pepper are blanched in marinade, we put greens and garlic in the prepared clean jars on the bottom.

Place the blanched pepper on the green “pillow”.

The next layer with greens and garlic is repeated and gently rammed.

The last layer will also be green.

When all the jars are filled - pour hot marinade from the pan in proportion. It may not be enough, but simply fill the rest of the space with a small portion of boiling water, so prepare water in a kettle just in case. Do not be afraid, such a small amount of additional water will not spoil the taste of the peppers. Do not forget to spread the peppercorns on the banks, and bay leaf  delete - in the harvesting for the winter it is not needed!

We send pickled pepper in Armenian for sterilization in a saucepan with water on hanger for 7 minutes (0.5 l), 10-13 minutes - 1 l. Time count from the moment of boiling liquid in the pan itself.

We take out the bank, twist it, turn it over and leave it like this, without wrapping it up!

If you wrap a blanket with a blanket, the pepper can soften more than necessary and become not very tasty.

Cooled banks removed for the winter in a suitable place for this.

Sweet pickled pepper in Armenian is ready!

Spicy pickles are in high esteem among Armenians. Just wonder how they can eat it. But lovers of keens understand this. Your attention - Armenian pepper for the winter.

Armenian pepper for the winter: a spicy snack

Ingredients

Garlic 5 teeth Salt 1 stack Water 5 liters Green pepper 3 kilograms

• Servings:2
• Time for preparing:40 minutes

Armenian pepper for winter: components

This pepper is called: "Tsitsak". He has a moderate spiciness, so you can eat a lot. In Armenia, it is eaten as we have sour cucumbers. Main ingredient  - sharp green pepper  - 3 kg. Products:

• garlic - 5 large garlic cloves;
• a bunch of parsley or dill;
• the bundle of rehan is a purple-green variety of basil;
• salt - 1 cup;
• cold water - 5 l.

Do not wash the pepper, but leave it for a day in a warm place so that it heals a little. If the case does not tolerate, this stage can be skipped. Then, rinse the fruit and pierce each pepper with a sharp knife closer to the stem. The hole should be through. Through them the brine gets inside and the fruits will not float upward. Salt dissolved in water. At the bottom of a large container to put the greens and put the pepper with the sliced ​​garlic cloves.

Vegetables pour salt solution, and put a plate on top and put something heavy. Place container in a warm place. Readiness is determined by the change of color: after a couple of days, green pepper acquires a pleasant yellowish tint.

Hot pepper in Armenian: how to prepare for the winter

Such a pepper can be eaten immediately after salting, but I want to keep such a snack for the winter. There are two options:

1. Drain the brine. Squeeze greens and pepper from excess liquid, fill them with sterilized jars and tamp, so that there are no voids. Sterilize a quarter of an hour, roll up. Store in a cool, dark place.
2. Drain the brine. Pepper and greens arranged in jars, make a new solution and fill them with container. Keep refrigerated.

If you cannot find this particular pepper on sale, choose any other. The main condition is that it is not very burning. Red and yellow variety is also quite suitable.

Armenian pickled pepper

Bitter pepper can be prepared in other ways. Products:

• hot red pepper - 3500 g;
• garlic - 6 cloves;
• sunflower oil - 2 glasses;
• water - 500 ml;
• vinegar - 6 tbsp. l .;
• sugar - 5 tbsp. l .;
• salt - 4 tbsp. l

Washed fruits dry and remove them from the skin. Do it different ways. You can boil them for 2 minutes in boiling water, throw in a colander and immediately remove the skin. As an option - put the peppers in the oven at 250 degrees or fry in a cast iron pan. When the vegetables have cooled, remove the skin, stalk and seeds. Add oil to the water, granulated sugar  and vinegar. Salt When it boils, put the peppers in the marinade, cook for 2 minutes. Place chopped garlic on the bottom of the cans and pepper on it. Pour marinade and cover with lids. Liter cans  sterilize at least 45 minutes.

Armenian snack for the winter is a spicy, spicy and very tasty dish. Combination of greens and hot pepper  with big amount  garlic is not familiar to the Russian people, but at the same time arouses genuine interest.

Vegetables for this salad, you can use the most common: zucchini, eggplant, tomatoes, onions, carrots and even cucumbers. But you need to season it with some kind of spicy and spicy spices. Perfectly hops-suneli and a mixture of different peppers. Do not feel sorry for garlic, it plays the main role in Armenian snacks. For 6-7 liters of lettuce, you can take 1-2 heads of garlic.

And so that garlic is not lost in the variety of vegetables, you should not miss it through the press. He will immediately give up his bitterness and taste, it is better to cut it into small cubes, then all its juice will fall into the salad.

Armenian appetizer is one of the most popular winter salads. Serving her as separate dish  or using as soup set  You will never regret the time spent.

Ingredients:

• Eggplant - 1 kg
• Zucchini - 1 kg
• Tomatoes -1 kg
• Bulgarian pepper - 0.5 kg
• Onions - 0.5 kg
• Carrots - 0.2 kg
• Garlic - 1 head
• Parsley
• Vinegar - 20 ml
• Sugar - 100 g

Cooking:

Peel vegetables and cut into arbitrary slices. Garlic skip through the press. Parsley finely chopped. We put salt in a deep saucepan, pepper and add sugar and pour a glass of vegetable oil. Turn on the fire. Simmer for about 2 hours. Then pour a glass of water with diluted vinegar. Banks are sterilized and you can lay out the salad.

Enjoy your meal.

Eastern dishes  always had an incredible aroma and spicy taste. Here is the most vivid example of this belief.

Ingredients:

• Carrots - 200 g
• Onion - 500 g
• Tomatoes - 1 kg
• Eggplant - 750
• Zucchini - 750 g
• Garlic - 150 g
• Vegetable oil - 250 ml
• Vinegar - 20 ml
• Sugar - 140 g

Cooking:

Dice onions. Zucchini peel and cut into cubes. The cormorant is cleaned and cut into cubes. Carrot and pepper also cut into cubes, after cleaning. Cut the garlic into small cubes. Red chili cut into small cubes.

Send all the vegetables to the pan, pour a glass of water, salt, pepper, add sugar and butter. We put the pot on a small fire for 1 hour. After, lay the salad on sterilized jars.

Bright tasty snack  for lovers of fragrant and tasty canned salads.

Ingredients:

• Eggplant - 1.5 kg
• Sweet pepper -1 kg
• Tomatoes - 1.5 kg
• Onions - 0.5 kg
• Garlic - 1-2 heads
• Apples (preferably Antonovka variety) - 350 g
• Sugar - 150 g
• Oil - 190 ml
• Chilli - 1 pc.

Cooking:

All the ingredients are well washed and clean. In apples and peppers, remove the seeds and stalk. Onion cut into half rings. The remaining ingredients are crushed in any form. Skip vegetables and apples in a meat grinder. The resulting mass is sent to the pan. Add chopped onion, sugar, salt, butter. Let the mass boil, then cook for 35 minutes. For a couple of minutes before turning off the salad, we interfere with garlic. Prepare the container in advance. It is necessary to boil not only banks, but also covers. We spread on banks and we twist.

Enjoy your meal.

A simple and very fragrant salad that everyone will like from the first fork.

Ingredients:

• Carrots - 200 g
• Onions - 500 g
• Bulgarian pepper - 500g
• Tomatoes - 1 kg
• Eggplant - 750 g
• Zucchini - 750
• Garlic - 130 g
• Vegetable oil - 250 ml.

Cooking:

Dice the onion. Zucchini cut into small pieces. Peel the eggplant and cut into small pieces. Peel carrots and chop. Bulgarian pepper cleaned of seeds. Tomatoes cut into cubes. Green chop chopped. Garlic and chilli clean and chop. All ingredients are mixed with water, sugar, vinegar. Cook for an hour and lay out the banks.

Enjoy your meal.

Very hearty and fragrant winter salad.

Ingredients:

• Eggplant - 750 g
• Zucchini - 300 g
• Chilli - 1 pc.
• Tomato - 1000 g
• Onions - 500 g
• Sunflower oil  - 250 ml
• Sugar - 120 g

Cooking:

Peel vegetables. Tomatoes mince. Onion cut into half rings. Zucchini and eggplant cut into cubes.

Every housewife knows that eggplants tend to taste bitter. Therefore, you can soak sliced ​​eggplants in salted water and leave for 50 minutes.

All the ingredients are mixed in one pan, where we also send sugar, salt, pepper and a glass of water with diluted vinegar. All mix well. We extinguish 1 hour from the moment of boiling, after decomposing on sterilized jars.

Enjoy your meal.

It is very fragrant and unusual dishwhich will delight the whole winter.

Ingredients:

• Eggplant - 1 kg
• Bulgarian pepper - 2 pcs.
• Chilli - 0.5 pcs.
• Parsley
• Garlic
• Spice
• Vinegar 120 ml
• Vegetable oil - 1 l

Cooking:

We will wash the eggplants, grease them with vegetable oil and send them to the oven for 30 minutes. Peppers, herbs and garlic finely chopped and mixed with vinegar and spices. In eggplants make an incision crushing the flesh. Stuff eggplant stuffed with greens and garlic. Top pour oil and leave for 5-6 days. After the snack, you can decompose on sterilized jars.

Enjoy your meal.

This salad is a real masterpiece, it is rich in a variety of vegetables, incredibly delicious aroma  and easy to prepare.

Ingredients:

• Tomato juice with pulp - 1500 l
• Squash - 750 g
• Bulgarian pepper - 500 g
• Eggplant - 750 g
• Garlic - 1 head

Cooking:

Vegetables clean. All the ingredients are cut into cubes. Cut the garlic into small pieces. All ingredients are placed in the pan. Now in a glass of water we will dissolve a spoonful of vinegar. Fill our vegetables with brine, add more sugar, salt and pepper. Stew vegetables for about an hour. Pre-sterilizing the banks lay out the salad on them. Roll up and hide under a fur coat.

Enjoy your meal.

This salad will especially appeal to lovers of spicy dishes.

Ingredients:

• Green tomatoes - 0.5 kg
• Garlic - 50 g
• Cilantro - 1 bundle
• Vinegar - 2 tbsp.
• Chilli - 1 pc.

Cooking:

Pepper and garlic clean and cut into small pieces, you can skip through a meat grinder. Green chop chopped. Cut tomatoes into quarters. All the ingredients are mixed. Salad will spread on the banks. Prepare the pickle. To do this, mix the water with salt and vinegar. Boil it and pour salad. Sterilize 15 minutes and roll up the lids.

This wonderful recipe  is the embodiment of a pleasant combination of incredible taste and ease of preparation.

Ingredients:

• Tomatoes - 1 kg
• Eggplant - 750 g
• Squash - 750 g
• Carrots - 200g
• Onions - 500 g
• Bulgarian pepper - 500 g
• Garlic - 1 head
• Greenery
• Hot pepper pod - 1 pc.
• Vinegar - 20 ml
• Vegetable oil - 250 ml
• Sugar - 100 g
• Salt - 50 g

Cooking:

Carrots clean and three grated. Bulgarian pepper cut into cubes, pre-cleaned of seeds and stalk. Peel the onions and cut into half rings. Tomatoes, eggplants and zucchini cut into cubes.

If tomatoes have a thick peel, it is better to remove it. Because so the salad will be much more tender.

All ingredients mix well. Pour the brine. To prepare the brine, it is necessary to stir the vinegar in water and mix it with vegetable oil. In the resulting sauce, mix the sugar and salt until completely dissolved. Stew vegetables for about an hour. Then lay the salad on the banks.

Enjoy your meal.

Very satisfying and delicious saladwhich will surely please all households.

Ingredients:

• Eggplant - 750 g
• Carrots - 200 g
• Bulgarian pepper - 500g
• Onions - 500g
• Tomatoes - 1000 g
• Garlic - 125 g
• Zucchini - 750 g
• Chilli - 2 pcs.

Cooking:

Onions and carrots cut into small cubes. At an eggplant we cut off a fruit stem and cut them into a cube. Peppers, tomatoes and zucchini cut into small pieces. Fry the onions and carrots in a pan in the pan. But it's better to fry them different pans. Greens and chili peppers finely chopped. All the ingredients are mixed. Prepare the marinade. In a glass of water we will dissolve sugar, salt and 2 tablespoons of vinegar. Now bring the marinade to a boil and fill them with vegetables. Cook vegetables on low heat for about an hour. 5 minutes before cooked add garlic. Ready Salad  laid out on sterilized banks.

Canned salads for the winter - this is a very popular dish. Tasty, simple, a lot and for all times. This salad is called "Armenian" and its name is due to the pleasant spicy aroma. Oriental dishes always have a spicy and spicy taste.

Ingredients:

• Bulgarian pepper - 3 pcs.
• Tomatoes - 4 pcs.
• Eggplant - 3 pcs.
• Onions - 2 pcs.
• Carrots - 1 pc.
• Courgettes - 1 pc.
• Cherry plum - 1 glass
• Garlic - 4 tooth.
• Sugar - 120 g
• Refined oil - 100 ml
• Apple vinegar  - 100 ml

Cooking:

All ingredients are cleaned and cut into medium pieces. Plum and tomatoes pour boiling water and after a few minutes remove the skin from them. Cut tomatoes into quarters and turn cherry plums into mashed potatoes. Now prepare the marinade. To do this, in a saucepan in a glass of water stir the sugar, salt, vinegar and butter. Mix well and simmer on the fire.

All the ingredients are mixed in a saucepan and pour marinade. Cook for 40 minutes, then lay out on sterilized banks.

Enjoy your meal.

Armenian cuisine is famous for its love for spicy spices and an abundance of greenery. This salad is no exception. Easy to perform, and most importantly delicious, it will definitely become one of your favorites.

Ingredients:

• Eggplant - 1 kg
• Onions - 750 g
• Green onions - 1 bunch
• Cilantro - 1 bundle
• Vegetable oil - 100 ml
• Garlic - 5 tooth.

Cooking:

Cut eggplants into rounds. For lovers of oily taste of this vegetable, you can pre-fry on a small amount of oil. Green chop chopped. Cut the garlic into small cubes.

Skipping garlic through a press for canned salads is not recommended. The fact is that in this way he will quickly lose his taste.

Mix greens, garlic and salt mix well. Spread eggplants in cans, and coat the layers with garlic mass. Pour marinade. Dissolve salt, sugar and vinegar in water.

Banks roll up.

Enjoy your meal.

“The East is a delicate matter,” said the famous hero of a popular Soviet film. It is true, the dishes are sharp, simple but at the same time with a large abundance of greenery, just like an amateur. By the way, here is a vivid example of traditional Armenian canned salad.

Ingredients:

• Pepper green - 500 g
• Red pepper - 500 g
• Yellow pepper - 500 g
• Chilli - 2 pcs.
• White pepper - 10 g
• Allspice - 5 peas
• Tomato paste - 0.5 L

Cooking:

Peppers clean from seeds and stems. Cut the peppers into large pieces. Slices of pepper are sent to tomato paste and set on fire. Salt, pepper and add sugar.

If the liquid during cooking starts to evaporate, you can add boiling water.

Salad cook 40 minutes after which add vinegar. Boil another 3 minutes and decompose on sterilized jars.

Enjoy your meal

This dish is worthy of the highest praise, it is both sweet and spicy, but very tasty.

Ingredients:

• Eggplant - 2.5 kg
• Tomatoes - 2 kg.
• Bulgarian pepper - 1.5 kg
• White onions - 1 kg
• Apples - 700 g
• Oil - 250 ml
• Sugar - 200 g

Cooking:

All vegetables are peeled and seeds. Eggplant cut into cubes. Onion cut into half rings. Tomatoes, peppers and apples mince. The resulting mass is mixed with onions and eggplants. Pour all in big pot  we will fill in with oil, we will add pepper, sugar and salt. Cook for about an hour. While the salad is cooked, boil jars and lids. Salad laid out on the banks and roll up.

Enjoy your meal.

Perhaps tomatoes - this is the most popular product for conservation. However, this recipe can hardly be called ordinary.

Ingredients:

• Tomatoes - 4 kg (small size)
• Garlic - 2 heads
• Chilli
• Sugar
• Vinegar

Cooking:

Wash the tomatoes, remove the stem and make an incision at the base of the cross on the cross, so that you can add stuffing. Cut the garlic into small pieces. Chili can be used in the amount of one piece, and you can add and it all depends more on your preferences. By the way, it also needs to be cut into small cubes. You can take any greens, we chop it finely. Mix garlic, herbs, pepper and salt. Now we stuff the tomatoes and place them in sterilized cans. In the banks are already laid out one piece of currant, fennel inflorescences and several peas of pepper. Fill the banks with boiling water, add vinegar and roll.

Enjoy your meal.

This appetizer is especially popular because it is ideal for snacks. Crunchy spicy cucumbers  Be sure to delight your guests.

Ingredients:

• Tomatoes - 4 pcs.
• Cucumbers - 3 kg
• Chilli - 1 pc.
• Garlic - 5 tooth.
• Sugar - 100 g
• Salt - 50 g

Cooking:

Banks are sterilized. Cucumbers cut into roundels of 0.5 cm and laid out on the banks. We clean our tomatoes from the rind and break them in a blender. We clean the garlic, cut the chili pepper into small cubes. Chop garlic and pepper with a blender and mix with tomato paste, add red pepper, salt and sugar. Fill tomato juice  cucumbers and rolls.

Enjoy your meal.

So much has been closed already this year, more than ever! Everyone wants to try. I admit honestly that for the winter the Bulgarian pepper was closed for the first time in Armenian. Somehow they rested as a family, and rented a house from one woman. Then she treated us to this pepper, its taste is impossible to forget, my husband remembered me more than one year. And this year I fulfilled his wish, I prepared Bulgarian pepper for the winter in Armenian. As long as you cook with saliva, you can break out how it smells delicious!

Ingredients:

• Sweet pepper - 7 pounds;
• cilantro and celery greens 200 grams;
• garlic - 1 head;
• peppercorns - 10 pieces;
• bay leaf.

• Sunflower refined oil - 0.5 liters;
• water - 0.5 liters;
• vinegar 9% - 100 milliliters;
• salt - 3 tablespoons;
• sugar - 100 grams.

Step-by-step recipe of Bulgarian pepper for the winter in Armenian

1. Pepper seed is removed, can be cut in half, and can be in 4 pieces, as you prefer.
2. Chop up the washed greens, cut the garlic into slices.
3. Cook the marinade, bring to a boil. Blanch the peppers in the marinade for 5 minutes.
4. Lay the hot peppers on sterilized jars, sprinkling them with garlic herbs, pour the marinade on top.
5. Put the filled jars in the pan to be sterilized. Be sure to put a cloth in the bottom of the pan. Fill the jars with water, and since boiling water in the pan, sterilize the pepper for 20 minutes ( liter jars). Then immediately roll up the covers.
6. Wrap the cans in a blanket, the next day can be removed for storage.
7. If you suddenly do not have enough marinade, you can cook separately and top up in jars.

Bulgarian pepper for the winter in Armenian is stored at room temperature, he has impeccable taste, and you will remember for a lifetime!

Marinated peppers in Armenian style! "LOVE FOR ALL LIFE"
  Having tried once, it will become your favorite snack for a lifetime.

You will need:

1 kg of pepper (better to take green long)
   --300-400 g of water
   --200 g of vegetable oil
   - 2 table. l Sahara
   --1 incomplete dining room. Salt
- Approximately 100 g of vinegar (less can)
   --Bay leaf
   - Squashy Pepper
   --3 cloves of garlic
- fresh dill

How to cook:

In the pot pour vegetable oil, add sugar, vinegar, bay leaf, peppercorns and salt. While heated, cut the peppers along to the stem. When the marinade is already boiling in the pan, we place the peppers (but not on top of each other, but only on the bottom so that everyone is in the marinade) and keep them there until they are soft. Those who are pulled out of the pan, put in a colander, and lay the rest of the peppers in the pan, etc.
  When the peppers are ready, lay out in a container in layers: a layer of peppers, garlic on them (passed through a press), then bay leaf, dill (finely chopped), etc. You can put a few peas of pepper. Put in the fridge.

It turns out not just very tasty snack as well  mind you take off!

In Moldova Gogoshary - a traditional dish  preparing for about the same one minute boils, even less. Boil and start with a skimmer to choose banks. Lay out the first entry in several cans, the next entry into the pan. Those that are tamped down with a spoon and garlic are sprinkled while the next run is laid, the first one goes limp and is easier to place. Garlic again. And so to the top. When the whole pepper is laid out, let the marinade boil and pour over the jars. Twist. Under the fur coat. Do not be afraid. Even you pour cucumbers three or two times, and the peppers in vinegar, boiled in oil, hot, filled with boiling marinade, do not trawl you. Boil, count to 30 and fold. Good luck!