In recent years, winter preparations from hot peppers have taken a leading position among preservation products. There are a lot of simple recipes for pickled peppers for the winter, the essence of which is different in terms of ingredients, marinade, sterilization method and other nuances. Spicy lovers won't be able to pass up these cooking methods, which guarantee ease during cooking and a stunning end result.
Different methods for making preserves involve creating a product with different pungency and other taste characteristics. As the main component, you can choose different varieties of pepper, up to indoor pepper “Ogonyok”. Read more about all the intricacies of pickling hot peppers further in our article.
Useful qualities of hot pepper
This product is low in calories - less than thirty per hundred grams. At the same time, when consuming hot peppers, it is important to take into account its spiciness, which can negatively affect the gastrointestinal tract.
People with gastritis and ulcerative lesions of the stomach and duodenum are strictly contraindicated from using the product.
For healthy people, pepper can be a source of beneficial microelements. Thus, sodium in its composition has a positive effect on the water-salt balance of the body, and atherosclerosis can protect the body from the development of cancer cells, atherosclerosis (accumulation of cholesterol plaques in the walls of blood vessels), and also has a positive effect on metabolic processes.
We must not forget about the presence of vitamin K and ascorbic acid, which have a beneficial effect on the body's protective functions.
Delicious preparation in oil
This simple recipe for pickled peppers in oil for the winter is widely popular in Bulgarian latitudes. The “shipka” variety is often used as the main ingredient, but if it is not available, you can use a kilogram of any other.
Other components include:
- Sunflower oil - 120 ml;
- Granulated sugar - 4 spoons;
- Salt;
- Carrot;
- Vinegar - 400 ml (6%);
- Six cloves of garlic;
- A bunch of greenery.
How to pickle hot peppers:
1. Rinse and dry the main component on a napkin or towel.
Mix oil and vinegar, sprinkle granulated sugar on top and salt the mixture. Leave it on for six minutes.
2. Chop the washed greens. Peel the garlic cloves and cut the carrots into circles.
3. Place the chopped peppers in a frying pan without oil. Process it over fire until cracks appear on its surface and blackening appears on the sides. Add new pieces as they arrive to ensure even cooking.
4. Preparing hot pickled peppers for the winter involves the final step, namely placing the peppers in sterilized containers. Place carrot slices, garlic cloves and green ingredients on top.
Pour the marinade over the ingredients and cover the container with a lid.
Method without sterilization
The following recipe for pickled hot peppers involves creating a dish without the need for sterilization. The final product will contain a hint of heat that will be complemented by the sweetish marinade.
We list the main ingredients for creating such a blank:
- Pepper - 200 grams;
- Three peas of bitter pepper;
- A bunch of parsley;
- Two garlic cloves;
- One laurel leaf;
- Water - 1 liter;
- Vinegar - 3 spoons;
- Granulated sugar and salt - two spoons.
Algorithm for creating delicious hot peppers:
Wash and clean the main component.
Wash the parsley bunch and peel the garlic cloves.
Sterilize the jars. Prepare metal lids that are only suitable for this kind of preservation.
Place black peppercorns at the bottom of the jar, place garlic cloves, parsley and a leaf.
Place the main ingredient in the jar so that there are no empty spaces left.
Now you need to start creating the marinade. Sterilize the lids: to do this, place them in a container with boiling water and heat the material for two minutes.
Pour vinegar into the water, add granulated sugar and salt. These products should be added while the water is boiling.
Boil the resulting solution for two to three minutes.
Fill the jar with marinade and seal it with a lid.
Invert the glass containers and wrap them in a blanket.
The final product will delight every spicy lover in the cold winter and will be an excellent product both for solo consumption and as an addition to the main dish.
Canned food with onions and chili peppers
This product will be an excellent addition to homemade pizza, borscht, spaghetti or sandwiches. You can also eat it as a solo dish.
So, before we begin a step-by-step description of the method of pickling hot peppers, we need to list the main components:
- Two onion heads;
- Two not too hot peppers;
- Wine vinegar - 200 ml;
- Spoon of coriander;
- Granulated sugar and salt - 3 tablespoons;
- Water - 130 ml.
Method for creating hot peppers:
Peel the onion head and cut it into rings.
Wash the main component, peel it and chop it into medium-sized circles.
Place the prepared rings on the bottom of a glass jar, layering them on top of each other.
Prepare the marinade. Pour a couple of tablespoons of granulated sugar and salt into the water, add vinegar. Place the coriander seeds there and pour the solution over the vegetables.
Cover the glass container with a nylon lid and place the jar in the cellar or pantry for storage.
Preparation with hot pepper and honey
The following simple recipe for pickled peppers for the winter will be an excellent treat for fans of spicy food, which contains notes of sweetness due to the addition of spicy honey.
To do this, prepare the sharp component in an amount to tightly fill the glass container.
In addition, you need to prepare:
- Honey - two spoons;
- Vinegar - 9%;
After preparing all the ingredients for the pickled hot pepper recipe, we begin the culinary process:
- Rinse the main component, clean it and dry it with a clean cloth or towel.
- Mix the heated vinegar with spoons of honey and granulated sugar.
- Pour the resulting solution into the contents of the glass container. Cover it with a lid and store it in the pantry. The final product will delight you on harsh winter evenings with its tangy flavor and spicy honey taste. The duet of spiciness of the main component and the sweetish marinade will leave every eater completely delighted.
Armenian recipe for preserving food for the winter
This product is widely popular in Armenia as a tasty addition to barbecue. The pickling process will take place in a glass container without fermentation.
Let's list the ingredients for creating pickled hot peppers for the winter, in addition to a kilogram of the main ingredient:
- Three carrots;
- Two heads of garlic;
- Greenery;
- Sunflower oil - 100 grams;
- Two tablespoons of salt and granulated sugar;
- Four spoons of nine percent vinegar.
Let's start the culinary process:
- Rinse the main component and divide it into two parts.
- Rinse the greens under running water and chop them, then start cleaning the garlic heads. Grate the carrot into strips.
- Mix all chopped ingredients in a separate bowl. Create a marinade from the indicated ingredients and boil it for two minutes.
- Place the prepared vegetables in sterile jars in layers and fill them with the solution.
- Roll up the containers with lids and turn them upside down.
Marinating in vinegar: “cold” method
This product has a pleasant taste, which contains notes of sourness and spiciness.
Let's list the main components:
- Variety "Ram's Horn" - two hundred grams;
- Granulated sugar - 245 grams;
- Vinegar - four hundred ml.
Progress of dish creation:
- Under running water, wash the main component, cut off the excess components and dry it with a napkin.
- Make holes on the surface of the pepper and place it in a container.
- After this, pour granulated sugar on top and pour vinegar on top.
- Cover the jars with lids and turn them upside down.
After a couple of months, the workpiece can be served.
The culinary process will not take much of your time, effort and money. And the final product will delight you in the harsh winter and will become an integral part of the holiday table, both as a solo dish and as an addition to other food.
Jalapeño and tomatoes: recipe for hot adjika
This preparation will be an amazing dish for every spicy lover, but in this case it is important to preserve the seeds of the main component - they contain the main notes of heat and pungency.
So, here is a list of necessary products:
- Bell pepper - six kilograms;
- Jalapeño - three hundred grams;
- Sunflower oil - five hundred grams;
- Parsley;
- Two kilograms of tomato sauce (to create it, simply grind the tomatoes through a meat grinder);
- Garlic heads - five hundred grams.
Stages of the culinary process:
- Peel the garlic heads and puree them using a meat grinder.
- Leave the garlic puree in a frying pan filled with oil and heat for fifteen minutes.
- Peel the bell pepper and pass it through a meat grinder.
- Pass the Jalapeño through the culinary mechanism.
- Place two types of peppers in a frying pan. Mix all ingredients.
- Add a bunch of herbs and tomato sauce to a high-sided frying pan.
- Use red pepper to add a hint of heat to the substance.
- Place the final product in glass containers and close them. Store containers in a pantry or cellar.
Armenian green pepper recipe
As the main component, you need to use three kilograms of tsitsak pepper, which is distinguished by its yellowish color and oblong shape. In addition, it is important to prepare other components:
1. Several garlic heads;
2. A bunch of dill;
3. A glass of salt.
Let's start cooking:
- Before the manufacturing process, you need to leave the tsitsak in the sun so that it wilts slightly and becomes wrinkled.
- Next, wash and peel the tsitsak, make a couple of punctures on its surface with a fork.
- After this, chop a bunch of greens and send it to the pan with the main component.
- You also need to place garlic heads in the container.
- Pour granulated sugar into the water, and pour the resulting solution over the vegetables. Cover the container with a plate on top and leave it for a couple of days. The pepper should be actively fermented for three to eight days. It is difficult to indicate the exact time of completion of the process, but a yellowish tint of the tsitsak may indicate the completion of the process.
- Next, tip the finished tsitsak into a colander and squeeze it out lightly. Then distribute the component into glass containers so that there are no voids left.
- Sterilize the container for fifteen minutes, and then start rolling the cans. After this, turn them upside down and wrap them in a blanket, and after a few days you can place the blanks on the shelves of the pantry or cellar.
Conclusion
There are many simple recipes for pickled peppers for the winter, the results of which will not leave any lover of homemade preparations indifferent, especially with the spicy notes of the hot main component. Some variations in creating dishes help to use almost any variety of pepper in combination with components that will be an excellent addition to the overall flavor composition.
Anyone who loves interesting snacks will definitely love these pickled hot peppers for the winter. Firstly, it looks very unusual and appetizing: multi-colored pods of pickled hot pepper just beg to be put into your mouth. Secondly, the taste of this preserve will be exactly what you expect from it: very bright and scorchingly spicy.
But, at the same time, it’s spicy just to the point that you still want to try this appetizer, and not think about how to extinguish its spiciness. The ingredients in this recipe for pickled hot peppers are selected in such a way that the heat is clearly felt, but not excessively.
The big advantage of this pepper is that it is easy to prepare - you don’t even need to cut it: blanch it, pour in the marinade and sterilize it a little. So for those who are looking for a simple hot pepper recipe for the winter, this one will surely suit you. I will be happy to share how to properly marinate hot peppers so that they turn out very tasty, and how to prepare hot peppers so that it is simple and quick. using your proven recipe. Shall we go to the kitchen?
Ingredients for 4 half-liter jars:
- 200 g green hot pepper;
- 600 g red hot pepper.
For each 0.5 liter jar:
- 3-4 cloves of garlic;
- 5-7 black peppercorns;
- 2-3 peas of allspice.
- 25 ml vinegar 9% (5 tsp).
Marinade:
- 1 liter of water;
- 2 tablespoons sugar;
- 1 tablespoon salt.
How to pickle hot peppers:
We sort through the peppers, discarding those that are rotten or with damaged skin. Wash the peppers thoroughly with running water. If the tails are long, trim them slightly.
In a large saucepan (5-7 l), bring water to a boil over high heat. For the indicated number of peppers, there should be at least 3.5 - 4 liters of water. Add salt to boiling water - 2 teaspoons per 4 liters of water. Drop the peppers and cook over high heat for 5 minutes.
Immediately transfer the peppers to cold water (about the same large amount) so that they cool quickly. Soak the peppers in water for 5 minutes and place on a dish.
Place 2-3 cloves of garlic, black and allspice peas on the bottom of pre-sterilized jars.
Carefully place the pepper vertically, trying not to crush it and placing it more tightly in the jar. Place the remaining garlic on top.
Prepare the marinade (1 liter of marinade was used for the indicated number of peppers). Bring water to a boil, add salt and sugar and stir until the crystals dissolve. Pour vinegar into each jar and then fill it to the top with boiling marinade.
We cover the jars with lids and send them to sterilize - place them in a saucepan, fill them with warm water, just short of the neck of the jars. Bring the water in the pan to a boil and sterilize the jars of pepper for 8-10 minutes. Then we seal the jars hermetically and turn them upside down.
You can store this pickled chili pepper at room temperature, in a dark place.
Classic recipe
The most commonly used is the classic recipe for pickling capsicums. After all, its preparation requires few ingredients. Their list is as follows:
— capsicum – 1 kg;
– wine vinegar – 150 ml;
– salt – 150 g.
Only young red and green pepper pods are suitable for pickling. They definitely need to be sorted out. All damaged vegetables and those that are rotten are removed to the side. The rest of the pepper is placed in a container, filled with water and washed thoroughly in it. Then the liquid needs to be drained and the pepper placed in a deep bowl. After which the vegetables are completely filled with a 5% salt solution. You need to press them down with pressure from above. Then the pepper is left for 6 days in a cool place. After this time, you need to drain the brine, pour wine vinegar over the vegetables, put them in sterile jars and roll up the roofs.
Spicy recipe
To prepare pickled capsicums using this method, you need the following ingredients:
- table vinegar - 100 ml;
— sugar – 1 teaspoon;
— black peppercorns – 6 pcs;
– water – 500 ml;
– salt – 40 g;
Take the capsicum, sort it and rinse it. Cut off the stem and carefully remove the seeds. Then, using a sharp knife, pierce each vegetable in several places. This will allow it to be better saturated with the marinade. Sterilize jars and lids. Place the capsicums among the prepared containers. Take boiled water, add sugar and salt. Mix the ingredients thoroughly. Then pour the required amount of table vinegar into the brine and add peppercorns. Then mix everything again. Pour the finished marinade into jars and seal them. However, keep in mind that later the green pods will acquire a yellow tint. This is quite normal, so don’t think that the blanks are missing.
Marinated capsicum “Caucasian style”
This recipe for making capsicum delights many people. It requires the following:
- sugar - 2 tbsp. spoons;
— parsley – 1 bunch;
— vegetable oil – 300 ml;
– salt – 10 g;
– water – 70 ml;
- spices - 3 teaspoons;
- vinegar (70%) - 5 ml.
Wash the peppers and remove the stems. Pour oil into a deep frying pan and heat it. Add pepper pods, salt, sugar to it and mix everything thoroughly. Reduce heat and simmer everything for 5-7 minutes. Then add spices, coarsely chopped parsley, mix everything and simmer for another 10 minutes.
Sterilize jars and lids. Place pepper, parsley and spices in containers. Take boiled water and dilute vinegar in it. Pour the marinade into jars and then roll up the peppers.
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Not registered yet?Pickled hot pepper rings
This recipe is for spicy lovers. Pickled hot peppers, cut into rings. This method of pickling hot peppers is very convenient, since you can then remove pepper rings in portions if necessary.
This pepper can be used on pizza, added to meat dishes, or made into sandwiches. Preparing pickled peppers is very simple, I think that this pepper recipe is suitable for everyone and even novice cooks can easily pickle them.
From one kilogram of hot pepper you get three 250 gram jars of pickled pepper for the winter.
Ingredients
- Hot pepper – 1 kg.
- Wine vinegar – 2 tbsp.
- Water – 2 tbsp.
- Garlic – 3 teeth.
- Salt – 3 tsp.
Preparation
Pour water into a saucepan and sterilize the jars in it. You need to pour in enough water to cover the jars. When the water begins to boil, you can remove the pan from the heat.
Now let's make the marinade. Mix 2 cups of water and 3 cups of wine vinegar, add garlic, salt and bring to a boil.
To better impart its flavor to the marinade, the garlic can be slightly crushed with a knife blade.
Cut off the tails of the peppers and cut into rings about 1 cm wide.
Hot peppers can easily burn your skin. To prevent this from happening, you can wear rubber gloves when cutting.
Place the pepper rings in jars, pour hot marinade and close the lids.
Pickled hot peppers can be stored all winter, maybe even longer, in winter I eat them all.
I calmly eat it straight from the jar; because of the vinegar, hot peppers lose some of their pungency and become not very spicy.
Pickled hot peppers
Pickled hot peppers are not a particularly necessary preparation. But if you like to have something spicy as a first course, this recipe is for you. Preparing hot peppers marinated in jars for the winter is not at all difficult. The result will surprise and delight: the preparation is not only piquant and original, but also beautiful. A jar of marinated peppers can be used as kitchen decor - until you open it and eat the contents.
Well, let's try to cook? From the products you will need red chili pepper, garlic (where would you be without it), the most common table vinegar, rock salt, mustard seeds, allspice and black peppercorns, bay leaf and water.
Ingredients for 1 half-liter jar
- 300 grams of red hot pepper pods;
- 3 buds of cloves;
- 7 peas of allspice;
- 2 cm horseradish root of medium thickness;
- 1 cherry leaf;
- a pinch of dill seeds;
- 2 medium sized cloves of garlic.
Filling marinade for 1 liter of water
- 4 tablespoons of salt without top;
- 2 tablespoons sugar;
- for each half-liter jar - 1 teaspoon of 9% vinegar.
Preparation
First you need to prepare the jars into which we will place the workpiece. Small jars, 500 or 300 ml, can be used; you can have an unusual shape, it will be more beautiful. The jars need to be thoroughly rinsed, then sterilized over steam or in the oven, or you can use the microwave. Then you need to wash the hot pepper. There is no need to cut it and clean it - we will marinate it along with the seeds. But peel the garlic cloves and cut them into thin petals.
Prepare the spices. Wash the cherry leaves. Peel the horseradish root, wash it, and be sure to cut out all the dark spots, dents, and damaged areas. Cut the root into small pieces. On a large flat plate or dish, arrange all the spices and herbs in piles - this will make it convenient to take them when filling the jars. Fill one jar with peppers and cover with water. When all the jars are filled, all that remains is to make a simple calculation (multiply the volume of liquid that fits in one jar by the number of jars).
Now start filling the jars. Place cloves, peppercorns, horseradish root, cherry leaf, dill and dill seeds at the bottom of each jar. Place peppers on top. Install them vertically, trying to fill as much space as possible. Place the peppers up to the shoulders of the jar, not higher. The marinade decreases in volume as it cools, so if you place the peppers to the very top, they will protrude from the marinade during storage and may spoil.
Prepare the marinade: boil the required amount of water (calculate it), add about 1 glass, taking into account the evaporation of the liquid during boiling. Add salt and sugar (we also calculate the quantity), bring to a boil. Stir until all the salt crystals dissolve, skim off the foam. Pour the boiling marinade over the peppers and cover with the prepared lids.
After 10-15 minutes, when the jars can already be picked up by hand, pour the marinade into the pan. Cover the jars with lids for now. Bring the marinade to a boil, again fill the jars with pepper with boiling marinade. Wrap it up again, only for 5 minutes. Carefully pour the marinade back into the pan and return to the heat. Bring to a boil.
Pour vinegar directly into the jars and pour boiling marinade over them. Immediately seal tightly with lids - roll or screw. Check the tightness of the closure: if when you tilt the jar there is no drop of liquid hanging from under the lid, it means it is closed well. Turn closed jars of pickled hot peppers upside down and wrap them in a warm blanket. Leave for 10-12 hours, until almost completely cooled. Cooled jars can be stored at room temperature - in a dark place, away from heat sources.
Hot peppers, preserved for the winter, are an excellent appetizer for various meat dishes. Since it has the unique property of enhancing the taste of these dishes, true connoisseurs always have a jar of this spicy vegetable in stock.
The twist options are very numerous - these include marinating and salting, using hot pods alone or with garlic, horseradish root and various dry spices. There is a lot to list, but I decided to select the most interesting methods with completely different tastes, so that you have the opportunity to choose exactly your own method of preparing this vegetable.
I always prepare a new recipe in small quantities for testing, and then in my notebook I note whether the family liked it or not. For me, this is akin to modern quests, only on a culinary theme.
Pickled hot peppers for the winter
The best taste of hot pepper, in my opinion, comes from the marinating process. That's why I decided to describe it first. Be sure to try it, this pepper is capable of circulating blood throughout the body and literally rejuvenating it with each pod eaten.
- Spicy pods - quantity depends on size per liter jar;
- Cherry, currant, horseradish - 4 leaves each;
- Pepper peas – 7 fruits;
- Garlic – 6 cloves;
- Various greens - a bunch;
- Clove seeds – 4 pieces;
- Ground cinnamon – ½ teaspoon.
For marinating:
- Drinking water – 1000 grams;
- Rock salt -2 tablespoons;
- Granulated sugar – 2 tablespoons;
- Table vinegar – 1 teaspoon.
Let's get started:
First of all, you need to rinse the prepared container with soda, and then sterilize it over steam. Boil the tin lids for a few minutes.
Then we put the prepared leaves and greens cut into medium pieces into jars. And all the dry spices that you have prepared are added there.
Now take the sharp fruits, rinse them thoroughly and place them tightly in prepared jars with herbs.
Fill the jars with boiling water up to the neck and leave for six minutes. Next, pour the water into a large saucepan and make a marinade from it.
Bring the water to a boil again and add granulated sugar and rock salt. As soon as they dissolve, pour in table vinegar and immediately pour into jars. Roll up the jars with tin lids.
The spicy appetizer is ready, all you have to do is wait for the cold weather and then taste the cooked spicy pods.
Recipe for pickled hot peppers
If you regularly consume such snacks throughout the cold season, then no cold will threaten your body.
Ingredients:
- Peppers – 1 kilogram;
- Garlic – 4 cloves;
- Peppercorns – 3 pieces;
- Carnation – 2 inflorescences;
- Rock salt – 45 grams;
- Granulated sugar – 55 grams;
- Table vinegar – 10 grams;
- Horseradish - a couple of sheets.
Let's start cooking:
We prepare containers for twisting using the method described above. And put the washed fruits in them.
Place herbs and spices in between the jars.
Optimal filling of jars up to the hanger.
Pour boiling water into containers and leave until cool.
Drain the water into a saucepan and prepare a marinade from it. To do this, dissolve rock salt and granulated sugar in it. Pour in the prepared vegetables again and leave for 15 minutes.
Then drain again, heat and pour into containers with fruits for the third time.
Add the allotted amount of table vinegar to each and tighten it with a special key using tin lids.
This snack is perfectly stored both in a cool cellar and in an ordinary apartment.
Hot pepper for the winter with oil and vinegar
In general, hot pepper is considered the main vegetable in Georgian national cuisine. Not a single feast or ordinary dinner is complete without it.
What you need for preparation:
- Spicy fruits – 2.5 kilograms;
- Garlic – 2/3 cup;
- Sunflower oil – 250 grams;
- White wine vinegar – 0.5 liters;
- Parsley – 0.5 bunch;
- Granulated sugar – 100 grams;
- Celery – 150 grams;
- Salt - at your discretion;
- Spices – a pinch.
Let's start cooking:
Prepare the marinade: table vinegar, granulated sugar, rock salt and sunflower oil are heated to a boil in an enamel bowl.
Place ½ of the peppers in the boiled marinade and cook for seven minutes, then take out and boil the second part.
Finely chop the remaining ingredients, add them to the peppers and pour in the marinade. Place in the refrigerator to infuse for twenty-four hours.
After the allotted time, drain the marinade and place the fruits in prepared jars. The filling is brought to a boil and poured into the peppers again. We roll up the containers with tin lids.
The jars are turned over and cooled. Then take them to a cool basement for storage.
Hot pepper for the winter with honey
This appetizer has an interesting floral aftertaste, and despite the pungent taste of the fruit, it is very pleasant, and when you bite it with meat, you understand that this is the perfect combination of ingredients.
Product composition:
- Burning fruits – 5000 grams;
- Bee honey – 1 glass;
- Table vinegar – 6% 1000 grams;
- Refined butter – 1.5 cups;
- Rock salt – 1 tablespoon;
- Garlic – 15 cloves;
- Various spices - at your discretion.
Let's start cooking:
We wash the sharp fruits and put them in sterilized jars. We prepare the filling from table vinegar, refined vinegar and rock salt.
We put bee honey in the proportion of two tablespoons to one glass of vinegar.
Although if you like it sweet or, on the contrary, lack sweetness, you can adjust it to your taste.
We close the jars with plastic lids and transfer them to a cool cellar for long-term storage.
Pickled hot peppers for the winter are finger-licking good
Not a single vegetable season is complete without a few jars of this particular snack. It is good not only with meat, but also simply with vegetable dishes.
What you need for cooking:
- Spicy fruits – 0.7 kilograms;
- Garlic – 16 cloves;
- Black pepper – 10 fruits;
- Fragrant – 10 pieces;
- Wine vinegar – 250 grams;
- Drinking water – 1000 grams;
- Rock salt – 35 grams;
- Granulated sugar – 35 grams;
- Greens – 0.5 bunch;
- Coriander – 50 grams.
Let's get started:
We sort out the sharp fruits and throw them away with any visible damage or changes in the skin.
We prick each pod at the base with a wooden stick.
Place them in a large saucepan, fill it with water and place over medium heat until it boils.
Cook the fruits over low heat for about three minutes, cover with a lid and leave aside for fifteen minutes.
Separately cook the marinade:
Heat water over a fire, add rock salt, granulated sugar, garlic, chopped herbs and spices. Add table vinegar, cook for three minutes and remove from heat. Let it stand aside for about fifteen minutes.
On the bottom of each container we put the prepared herbs, garlic from the marinade, pods, on top again the herbs and spices and pour the brine to the top.
Roll up with tin lids and cover with a warm jacket or blanket. Then transfer to a cool place for storage.
Canning hot peppers
Sometimes I don’t roll up the whole fruit in large containers, but cut it into beautiful rings and close it like that. It’s very beautiful and can be rolled up in very small jars.
Ingredients:
- Spicy pods – 2000 grams;
- Drinking water – 1000 grams;
- Granulated sugar – 50 grams;
- Salt – 50 grams;
- Refined butter - 200 grams;
- Table vinegar – 100 grams;
- Various spices - 1 tablespoon;
- Chopped greens – 100 grams.
Let's start cooking:
Place all ingredients except table vinegar and refined oil, as well as chopped pods, into boiling water. Cook everything for five minutes.
Pour the marinade through a colander into another saucepan. Place the pepper in clean jars.
Pour the remaining ingredients into the marinade and bring to a boil again.
Pour boiling water over the fruits and roll up the containers with boiling water. Cool the jars upside down. And then we transfer it to a cool basement.
Video: Hot pepper for the winter
A very tasty, spicy appetizer made from hot peppers for the winter. It’s easy to prepare, yet it gives amazing taste, mild spiciness and a good mood. Prepare it, you won’t regret it.
That's all. All these recipes are very interesting and incredibly tasty in the end. Try it and I’m sure you won’t remain indifferent.
And if you also take into account the fact that such a snack is very healthy for our body, then you should definitely prepare these dishes for future use for your family. And of course, write me your recipes for preparing hot peppers in the comments of the article, I will be happy to try them too. Until we meet again, friends.
Lovers of dishes with pepper will never refuse to “tickle” their receptors with hot hot peppers, pickled for the winter. They are used as a “spicy” side dish and sauces are prepared. Preparing bitter chili pods in a jar is like adding zest to a woman and pepper to a man. Did you know that hot pepper promotes the production of the joy hormone endorphin? Marinate the chili and you are guaranteed a good mood.
Most of the recipes are taken from Caucasian cuisine. They know a lot about spicy snacks, since not a single meal is complete without them.
How to deliciously marinate chili - the secrets of preparing hot peppers
- Green, red - it doesn't matter. It also makes no difference whether the pods are whole or cut.
- For canning, select thin, long specimens; they will marinate faster. And the jar will fit a lot more.
- Be sure to trim off dry ends. Don’t remove the tail; it’s convenient to hold the pepper by it. Do the pruning carefully, without disturbing the integrity of the pod.
- To remove some of the heat from the chili, I suggest soaking it in cool water for a day. Or pour boiling water for 10 minutes, then drain and begin the marinating process.
A simple recipe for pickled hot peppers in a jar
The easiest quick chili pickling recipe that doesn't require any special skills.
You will need:
- Capsicum pepper – 400 gr.
- Water – 150 ml.
- Sugar – 3 large spoons.
- Garlic – 5 cloves.
- Wine vinegar – 100-150 ml.
- Salt - spoon.
Step-by-step recipe with photos
Cut the pepper pods into rings. There is no need to remove the seeds if you use them to prepare sauce and other dishes.
Place in a bowl for now.
Prepare the garlic cloves. Crush each one by pressing with the flat part of the knife. It will release juice and aroma better.
Pour water into the cooking vessel. Boil, add garlic cloves, all the sugar and salt.
Wait for the spices to dissolve, pour 100 ml. vinegar. Without delay, add the chopped chili. Try the marinade, it should be a little richer than you need for food.
At the first “gurgle”, without waiting for it to boil, turn off the burner.
Steam the jars and lids. Toss the peppers, pour in the marinade, and twist.
- No twist is needed for immediate use. Close the pan with a lid and wait 15-20 minutes.
- Then transfer it to a jar and place it on the refrigerator shelf. After a day, take a sample.
Hot peppers marinated with vinegar and oil
Recipe from the “Finger-licking” series. For beauty, the preparation can be made from red and green varieties of capsicum. Very tasty as an addition to a side dish.
You will need:
- Pepper pods 1.5 kg.
- Sugar – 2 tbsp. spoons.
- Vegetable oil - 2 cups.
- Parsley - a bunch.
- Salt - an incomplete large spoon (0.75).
- Essence – ½ teaspoon.
- Khmeli-suneli - 3 teaspoons.
How to marinate:
- Wash the pods and remove the stalk.
- Pour oil into a frying pan and add pepper.
- Sprinkle it with salt and sugar. Mix well.
- Simmer over moderate heat, remembering to stir vigorously.
- Notice that the pods have softened - add chopped parsley, hops, and vinegar.
- Stir the contents and continue simmering for the next 15 minutes.
- Fill the jars and screw them on. It is better to store preserved food in the cold.
Pickled hot peppers - recipe with cold honey
A popular recipe with excellent taste. There is nothing complicated in preparation, except maybe try to find apple vinegar. Or wine, it also makes the marinade gentle, without a pronounced vinegar smell.
What you will need for a liter jar filled with pods:
- Apple cider vinegar - a glass (can be replaced with 6% vinegar).
- Honey – 2 large spoons.
- Salt - spoon.
Preparation:
- Cut the peppers and place tightly in a liter container.
- Mix the ingredients for the marinade separately.
- Pour into a jar, close with a regular nylon lid, and place on the refrigerator shelf.
Whole hot peppers without sterilization
The simplest classic recipe for pickling for the winter with the traditional minimum of spices. It is made by double pouring, so no other heat treatment is required.
You will need:
- Water – 5 glasses.
- Salt – 2 tbsp. spoons.
- Pepper - how much will go into the jar.
- Sugar – 3 spoons.
- Acetic acid 9% - ½ cup.
- Bay leaf, dill, allspice. You can add mustard seeds and parsley.
How to marinate:
- Prepare the pepper for harvesting - wash, remove dry ends.
- Place spices on the bottom of the jars. Next, fill to the top with pods.
- Pour boiling water over it. Leave for 15-20 minutes for the pods to warm up.
- Drain into a saucepan, add bulk spices. Boil it. Stir until the salt and sugar dissolve.
- Fill the jars with brine and hold again, warming the workpiece.
- Boil the marinade again by adding vinegar. Return to the jar and roll up.
- You can roll it under any lid - iron, screw, nylon, the jars do not explode.
How to pickle hot peppers in Georgian style
It’s worth learning from the representatives of Caucasian cuisine, because they understand savory snacks like no one else. This is a quick recipe, so make it for the winter, but be sure to leave a small portion, otherwise you will only be walking in anticipation around the refrigerator.
You will need:
- Chili pepper – 2.5 kg.
- Garlic – 150 gr.
- Salt – 3-4 tbsp. spoons.
- Leaf celery, parsley - a bunch.
- Vegetable oil – 250 ml.
- Bay leaf – 4 leaves.
- Table vinegar – 500 ml.
- Sugar – 3 spoons.
How to prepare:
- Cut the pods at the base to quickly soak in the marinade.
- Blanch the pods by throwing them into boiling water for 6-8 minutes. At the same time, stir vigorously, not allowing it to float. To make the process easier, add small amounts of chili to the pan. Place in a bowl for marinating.
- Cook the marinade: add sugar, vinegar, oil, bay leaf to the water, add salt. Boil and wait for the spices to dissolve. Refrigerate.
- Add chopped celery, garlic, and parsley to the marinade. Put it back on the stove and let it boil.
- Pour boiling marinade over the pods. Place pressure on top. Once cooled, place on the refrigerator shelf.
- After a day, put it in jars and store it in the pantry or cellar.
Armenian hot pepper recipe
Peppers for Armenian preparation are taken while still green and milky ripe. They are not too hot, but they are amazingly tasty when marinated. By the way, the Armenians call it tsitsak, so if you hear it, know what they are talking about.
Take:
- Bitter green peppers – 3 kg.
- Garlic – 250 gr.
- Oil – 350 ml.
- Parsley - 2 bunches.
- Apple cider vinegar – 500 ml.
- Salt – 100 gr.
Marinate:
- Cut the pods with an X at the stem. Place in a wide bowl.
- Chop the parsley. Crush the garlic cloves into a paste using a press. Place in a bowl, add salt and stir.
- Place the pods in a bowl and mix well. Set aside for a day.
- After the specified time, fry the peppers. To do this, mix oil and vinegar and pour into the pan. Fry the preparations in small portions.
- Place the fried pods into jars. Sterilize in a 20 bath, timing the time after boiling.
- You can try pickled peppers after a day; I recommend leaving at least a jar without sealing and sterilizing, placing it in the refrigerator.
Quick recipe for hot peppers marinated in Korean style
Fans of Korean cuisine, rejoice. You have not been forgotten. It won’t be possible to prepare the recipe for the winter; unfortunately, it won’t last long. But it’s stupid to refuse an amazingly delicious snack, right?
- Hot pepper – kilogram.
- Water – 2 glasses.
- Garlic - half a head.
- Ground pepper - a small spoon.
- Acetic acid 6% - 70 ml.
- Ground coriander - teaspoon.
- Ground red chili - the same amount.
- Granulated sugar, salt - ½ tbsp. spoons.
How to marinate:
- Fill the jar tightly with the pods.
- Prepare the marinade by boiling water in a saucepan, adding the ingredients suggested in the list.
- Pour in and set aside for 2-3 days. Then taste and lick your fingers.
Video recipe for preparing pickled peppers: You'll lick your fingers
Video with a step-by-step recipe for preparing hot peppers for the winter. Make at least a couple of jars and enjoy. Good luck with your preparations!
