Foreword

Pepper is one of the most savory vegetables that will give dishes a sharpness and brightness of color. Hot peppers pickled for the winter are the best option. It is recommended to cook it with the addition of horseradish, garlic, various herbs. It will become the favorite dish of the whole family. It can be salted, fermented, canned with marinade, and you can also make wonderful twists for the winter with it.

Nutritional value, indications and contraindications

Pickled hot pepper, carefully prepared for the winter, will give your favorite dishes a piquant taste and bright aroma. Eating hot pepper stimulates the production of endorphins in the human body - the hormone of joy and happiness.

Endorphin also:

  • stimulates the nervous system, forcing it to stay in good shape;
  • strengthen the immune system, so a person is less likely to get sick;
  • improves blood circulation;
  • relieves stress and pain.

However, this vegetable is not useful for all people because of the content of endorphins in it. Doctors warn that it is necessary to completely exclude it from the diet or reduce the amount for those people who suffer from diseases of the gastrointestinal tract (GIT). Therefore, if a person has gastritis, pancreatitis, cholecystitis or a stomach ulcer, then hot hot pepper should be discarded.

For all other people, he is just a storehouse. useful substances and vitamins. Among which are vitamins A, B1, B2, B3, B6, B9, C, E, K, PP, phosphorus, beta-carotene, choline, iron, potassium and others.

In moderate doses, it treats a number of diseases:

  • insomnia;
  • diabetes;
  • bronchial asthma;
  • allergy;
  • atherosclerosis;
  • benign tumors

Consider the most popular and delicious recipes pickling, salting and canning. And also share recipes for excellent preparations for the winter.

Pickled hot peppers for the winter: recipe and cooking method

Main Ingredients:

  • hot hot pepper - based on 1 liter jar;
  • leaves of blackcurrant horseradish and cherry - 3 - 4 pcs.;
  • peppercorns - 5 - 7 pcs.;
  • garlic - 5 - 8 cloves;
  • greens (parsley, dill, tarragon, basil) - to taste;
  • cinnamon, cloves for spice.

For the marinade, you need to take the following components:

  • water - 1 l.;
  • salt - 2 tbsp. l.;
  • sugar - 2 tbsp. l.;
  • vinegar 9% - 1 tsp

The recipe is quite simple. Liter cans should be sterilized. In cooled sterilized jars, you need to lay blackcurrant, horseradish and cherry leaves on the bottom. Then add chopped greens (parsley, dill, tarragon, basil). Then spices (cinnamon, cloves), garlic and peppercorns are placed in the jar.

After all the pickling spices are in the jar, we move on to hot hot peppers. It must be washed and tightly laid in a jar up to its very shoulders.

Fill the workpiece with boiling water. Cover with a sterilized lid and let it brew for 5 minutes. Then pour the water from the jar into a saucepan and prepare the marinade based on it. To do this, add salt and sugar to boiling water. Add vinegar 1 minute before boiling. Ready hot marinade you need to fill, and then the banks can be rolled up.

Appetizing marinated twist is ready. Now in winter you can enjoy the spicy taste of pepper in combination with your favorite dishes. Pickled peppers will be a wonderful decoration for both ordinary and festive tables.

Vinegar marinade can be replaced with lemon if you don't like the sour note in the dish.

Salting hot peppers for the winter: the best salting recipe for the whole family

Main Ingredients:

  • 1 kg hot hot pepper;
  • 50 g of dill, parsley, celery;
  • 50 g of garlic.

For brine we take:

  • 1 liter of water;
  • 100 ml of vinegar 6% or 60 ml of vinegar 9%;
  • 50 g salt.

In order to cook good salting from bitter pepper, it is necessary to bake it in the oven until soft, then let it cool and carefully spread it very tightly in sterilized jars.

Each layer must be shifted alternately with garlic, then with herbs. Boil water for brine. Add salt, vinegar. Let cool. After that, pour the jars with the cooled brine up to the shoulders.

For good taste pickles in jars, you must put the load and leave it there for 3 weeks. Jars of pickles should be stored at room temperature for 3 weeks and then refrigerate.

This winter twist is not canned or pickled. It is the most useful, because it retains all the substances and vitamins that our body needs. Salting hot peppers is exactly what your family needs for health.

Pickled hot peppers for the winter: a very simple recipe

Main Ingredients:

  • 1 kg of hot pepper;
  • 8 art. l. salt.

Cooking method. Hot peppers spread on a tray and let it dry for 2-3 days. It should slightly "wrinkle" and "sag". Then pierce it in several places with a fork.

Ready spicy hot pepper you need to put in a bowl and pour brine. It is prepared from cooled boiled water with the addition of salt.

After you lay out all the pepper and fill it with brine, you need to put oppression on top. Leave oppression for 3 days, keeping everything at room temperature. Then the brine is drained, poured freshly prepared and again put under pressure. You need to ferment it for another 5 days, but only in a warm place. The best place for this is the kitchen, as it is warm and dry there. On day 9, you need to transfer pickled hot peppers to a sterilized jar and pour brine for the third time.

Cover with a plastic lid and store pickled peppers in the refrigerator. Such pickled pepper is insanely delicious, it is perfect for stewed vegetables and mashed potatoes. This is the most the best recipe pickled pepper. It will be enjoyed by your entire family.

Spicy Hot Pepper Roll without Salt

Main Ingredients:

  • 400 g of hot red pepper;
  • 100 g natural apple cider vinegar;
  • fragrant dried herbs: marjoram, oregano, basil, rosemary, etc. in the amount of 3 tbsp. l. 400 g of hot pepper.

Recipe. Rinse hot peppers and place in sterilized jars. Displace apple cider vinegar, fragrant herbs and honey and pour into a jar of hot peppers. Store in a dark place for 1 month. Then it can be put in the refrigerator. Spicy and very fragrant hot pepper without salt is ready. This is a great preparation for the winter.

Preservation of hot hot pepper with tomato

One of the most the best combinations in cooking, it is a combination of hot pepper with tomato. It does not matter which cooking technology you have chosen for this. This combination is optimal for pickling, salting, pickling and canning.

The salty taste of tomato juice, in which spicy hot peppers are marinated, will be an exquisite addition to any meat or fish dish.

Main Ingredients:

  • 200 g of hot red pepper;
  • 200 g of vegetable oil;
  • 500 ml of tomato juice;
  • salt and sugar to taste.

Recipe:

Wash the piquant hot pepper and fry in a pan in vegetable oil. It should become soft, for this it is necessary to fry it from all sides.

In order to do this much faster and easier, you can use the oven. It must be heated to 180 degrees, and grease the baking sheet vegetable oil so that the vegetable does not burn. It is necessary to fry on all sides.

While the peppers are roasting, sterilize the twist jars. Place roasted or fried peppers in jars and pour over boiling tomato juice.

The tomato juice dressing should be thick, so evaporate the juice first if it's too thin. Don't forget to add salt and sugar.

Screw the finished preservation. A wonderful preparation for the winter is ready. Enjoy your meal!

Foreword

Red pepper is simply necessary to spice up dishes. But how to prepare red pepper for the winter? Many lovers of this unique product also use it as spices, add it to tinctures, preserve it, and use it as a medicine. To preserve the taste of pepper and enjoy it in winter, you need to properly prepare the product..

Useful properties of pepper

Capsicum red pepper is a herbaceous plant, the fruit of which is a red multi-seeded berry. Red peppers vary in color, shape, size. Currently, many names of red pepper are used: sweet, hot, chilli hot, paprika, bitter, cayenne.

Red pepper has a strong aroma and taste. It is indispensable for preventive and therapeutic purposes:

  • increases appetite, used for gastrointestinal diseases;
  • participates in the process of metabolism, saturates the blood with useful components;
  • normalizes the irregular menstrual cycle in women, improves the potency of men;
  • helps fight premature aging of the body, improves blood circulation;
  • It is used at the first signs of a cold, lumbar sciatica, arthritis, neuralgia, etc.

Not recommended for use with acute diseases stomach, intestines, liver, kidneys. Do not exceed the norm, do not eat pepper in large quantities: the substances contained in it can lead to complications. If you follow all the rules, then red pepper has a beneficial effect on the human body.

Preparing peppers for the winter

Peppers are used fresh (in pods) for pickles, vegetable dishes and soups. Ground pepper added to salads, sauces, meat, broths. There are currently various options workpieces for a long time.

How to make dry spicy capsicum? At home, it is very easy to preserve the taste of the pod product. Dry seasoning is suitable for any culinary masterpieces. The first method of preparation for storage is a conventional oven. Wear gloves for the entire process. Do not touch your face and mucous membranes with your hands: pepper has a strong irritant effect. The pods must be thoroughly washed, dried with a towel and cut into halves, remove the core and seeds. Line an oven tray with parchment paper or foil. The oven temperature should not exceed 45 and 50 ° C. Our goal is to dry (not bake).

Another way to dry for the winter is to naturally dry on a rope. The room must be warm, ventilated and dry. Wash the red product, wipe it with a napkin and fasten it to a thread. At the same time, our peppers should not affect each other.

The easiest and most convenient way is to dry on the sunny side of the window. We leave the washed pepper to dry on the windowsill for about 3 weeks, while not forgetting to turn it over. Red peppers can harm your children, so dry your peppers well off the floor.

The product "does not like" moisture, so it is best to store it in cloth or paper bags.

For lovers of bitter pepper in the form of a spice, the following method is suitable. Grind dried pods in a food processor or coffee grinder. Then we transfer the finished powder into a sealed dry package.

To obtain medium spicy ground red pepper, you need to remove the seeds before grinding, then you will immediately feel the difference.

Remember that the product obtained during drying depends on the type of pepper you have chosen and its preparation. It is best to use fresh peppers. You will receive an exquisite ingredient for everyday use at home.

Pickled hot peppers can be made if you are tired of the usual pickles and tomatoes, you want to diversify your winter menu. If so, this recipe is for you. How do you like the idea of ​​​​pickled peppers for the winter? As a result, we get original snack and the necessary prophylactic drug.

From the ingredients we need:

  • 300 g pods of red hot pepper;
  • 7-10 peas of allspice;
  • 1 horseradish root or leaf;
  • 1 sheet of currant or cherry;
  • 1 dill umbrella;
  • 3 cloves of garlic.

For marinade per 1 liter of water:

  • 2 tablespoons of sugar;
  • 4 tablespoons of salt;
  • 2 teaspoons of 9% vinegar solution.

We prepare the peppers, wash, cut off the tails. Spices, if necessary, cut, for example, horseradish root. Thoroughly wash and sterilize the jar and lid. We put spices in a jar: garlic, cloves, dill, horseradish, pepper, cherry and currant leaves. Fill the jar with whole peppers on top. It is better to stack vertically to fill all the empty space in the jar, but not to the very neck. Cooking marinade: boil required amount water, add salt, sugar, bring to a boil. Stir and pour the peppers with a solution, tightly close the prepared lids. We clean the blanks in a warm place and leave for 15-20 minutes. Then again drain the marinade from the jar, also bring to a boil and pour again, leave for 5 minutes. We repeat this procedure, add the required amount of vinegar to the jar and pour everything with boiling marinade. We close the workpiece tightly with a lid, turn the jars over and send them to a warm place for 10-13 hours until completely cooled.

When preserving, use only fresh products.

If the capsicum is damaged or spoiled, then the pickling effect will be completely different.

In our case, you can take red, green and hot peppers, the blanks will look more colorful and appetizing. In the future, for convenience, leave a small tip at the pepper - it can be easily taken and eaten. Best Option for blanks - these are jars with a volume of 0.5 and 1 l. Do not forget: the appetizer will be quite spicy.

Ingredients

To prepare a blank for the winter you will need:

hot pepper - 10 pcs. (or how much will fit in jars);

onion - 2 pcs. small size;

garlic - 1 clove.

For marinade:

vinegar 9% - 1 cup;

water - 2 tbsp. l.;

sugar - 1/4 cup;

salt - 1/2 tsp;

dried thyme - 1 tbsp. l.

* From the indicated amount of products, approximately 2 jars of 250 grams will be obtained. If the marinade is not enough, make additional marinade.

Cooking steps

Pour the resulting mixture into clean jars, tamping tightly. Place slices of finely chopped garlic on top.

Pour vinegar, water into a saucepan, add salt, sugar and thyme, bring the marinade to a boil and pour jars with boiling marinade.

Remove the jars from the pan, screw the lids on tightly and turn the jars upside down.

When the jars have cooled, they can be stored away. Such a preparation of hot peppers is perfectly stored at room temperature. Before use, it is advisable to place the jar in the refrigerator, then the hot pepper will be tastier, but in winter this dish will be a real delicacy.

Bon appetit and delicious winter to you!

Hot pepper for the winter you just need to prepare! He has a lot of useful properties so close a few jars! Vegetables can be harvested both in chopped and dried form. Whole pods can be marinated in various fillings. For canning, choose different varieties. It is best to take fruits with dense and elastic pulp. In addition, it is necessary to pay attention to the absence of damage.

Hot pepper: preparations for the winter

It is best to preserve whole fruits - in this case, the workpiece looks much more appetizing. As a rule, the middle is removed from them. This must be done very carefully, because they contain a huge amount essential oils. They are the reason that we feel the sharpness and bitterness of the fruit. Do the cleaning with rubber gloves. Keep vegetables as far away from your face as possible.

Hot pepper for the winter: recipe

Ingredients:

Garlic cloves - 5 pcs.
- salt - 1.5 tbsp. l.
- Lavrushka
- sweet pepper
- dill
- acetic acid - 65 ml

Cooking steps:

Sterilize liter containers, put garlic cloves, spices and herbs on their bottom. Wash the peppers well, cut off the tails, clean the grains. Put the vegetables in jars, add salt, fill with high temperature water. Add vinegar, move the jar to a large saucepan, fill with water to sterilize. Seal the container with lids and transfer to storage.


How about you?

Hot pepper pickled for the winter

Thoroughly wash 2 kg of multi-colored bitter pepper, remove the stalks, clean the seeds from the inside. In addition, clean the white partitions. Rinse all fruits again. From above, make an incision along the arc. Wash and sterilize containers. Lay all the peppercorns in them vertically. Try to alternate different colors of fruits. The base must be on top. Boil water, pour it into jars, let stand for 15 minutes. After the specified time, drain the liquid. In a separate small saucepan, prepare the marinade: boil a couple of liters of water, dissolve sugar and salt. At the very end, add 4 tablespoons of vinegar. The marinade should completely cover the vegetables, screw the container with sterilized lids. Turn the blanks over, let cool, and then transfer to a cool place for further storage.

Canning hot peppers for the winter

Ingredients:

head of garlic
- peppercorns - 420 g
- tomatoes - 4 pieces
- vegetable oil - 120 g
- salt

Cooking steps:

Wash peppercorns of any size, cut off the ponytails. It is not necessary to clean out white partitions and grains. Twist the vegetables through a meat grinder, chop. Wash the tomatoes, cut off the ends, chop. Mince the head of garlic. Prepare a saucepan with high walls or a cauldron, pour in vegetable oil. Put the dishes on the stove, carefully ignite. Transfer the chopped vegetables, season, simmer for 25 minutes. The readiness of the workpiece is determined by the amount of liquid. Under the influence of high temperature, it should completely evaporate. Store the snack in a jar in the refrigerator.


Find out everything about.

How to pickle bitter pepper for the winter

Required products:

Salt - 8 tbsp. spoons
- water - 1 liter
- bitter green peppercorns - 1 kg

How to cook:

Wash the fruits, leave the insides and tails intact. Make cuts of 2 cm along the base. Transfer the vegetables to a saucepan or basin. Make a saline solution in a separate container. Boil water, dilute salt in it. Pour hot brine over peppercorns. Place a flat plate and any weight on top. Vegetables must be completely immersed in the brine. Leave the basin to salt in a warm room. Cover it with a towel. The snack should be soaked for three days. Prepare fresh brine according to the indicated recipe. Drain the liquid from the basin. Fill the peppers with fresh brine. Soak vegetables for five days. Change the brine again. Transfer the fruits to clean jars, add freshly prepared liquid. Salty bitter pepper for the winter ready!


Learn and.

How to close hot pepper for the winter.

Required products:

Salt - 225 g
- peppercorns - 1 kg
- water - 3 l
- garlic cloves - 6 pcs.
- Lavrushka - 5 pcs.
- celery - 100 g

Cooking steps:

Take a large saucepan, put greens in it. Add peppercorns on top. Prepare the brine separately. Boil water, dissolve the indicated amount of salt in it, pour peppercorns. Salt vegetables for 14 days. During this time, it is not necessary to change the fluid. Remove the peppers after 2 weeks. During this time, they should change color. Arrange the workpiece in sterile jars, boil the remaining brine, pour into jars. Ready snack close any covers - metal or plastic.


Prepare also.

Pickled hot peppers for the winter recipes.

Recipe number 1.

Ingredients:

horseradish leaves
- peppercorns
- cherry or currant leaves
- carnation
- cinnamon
- garlic
- basil
- tarragon
- water - 1 liter
- sugar - 2 tbsp. spoons
- salt - 4 tbsp. spoons
- water - 1 liter
- acetic acid - a teaspoon

How to cook:

Wash the pods, cut off the dry ends. The pod itself does not need to be opened. Put additives and vegetables in jars, the latter must be scalded with boiling water. Fill the containers with contents up to the shoulders. Boil the water, add spices and sugar to it, cover with sterile lids, let it cool to the temperature that will be tolerable for your hands. Drain the brine into a saucepan, boil, pour again. Leave the container for 5 minutes, drain the brine again, boil for the third time, pour into jars, add vinegar, cork, cool completely, turn the container upside down.


Prepare and.

Preserving hot peppers for the winter recipes.

Option number 1.

Ingredients:

Hot pepper - 1 kg
- dill - 40 g
- garlic - 30 g
- celery greens

For brine:

Vinegar - 85 ml
- salt - 65 g
- water - one liter

Cooking steps:

Bake peppercorns until tender in the oven. They should become soft, let cool, spread in a dense layer over sterilized containers. Be sure to top them with herbs and garlic. Boil the water, add salt, pour in the vinegar, let the brine cool, pour it into jars, place the load, leave the blanks for 3 weeks, store in the cold.


How about you.

Option number 2.

Ingredients:

Hot pepper - 1 kilogram
- wine vinegar - half a glass
- salt - a tablespoon

Cooking:

Rinse hot pepper of any color, cut off the stalks, skip along with the seeds using a meat grinder. Put the grate with large holes. Stir with salt and acetic acid, package in a sterile container, seal, store in a dark and dry place.

Option number 3.

You will need:

Vegetable oil
- salt
- granulated sugar
- hot peppers
- tomato juice

Cooking:

Rinse the vegetables, remove the stalks, fry. Squeeze the juice from the tomatoes, boil several times, strain, add sugar, salt. Arrange the workpiece in jars, pour tomato juice each time. Sterilize sealed jars for 20 minutes.


Hot pepper for the winter without sterilization.

Wash the hot pepper, put it in a dense layer in jars, fill the containers with natural apple cider vinegar. In a month, the workpiece will be ready. If desired, you can add various spices to the preparation - rosemary, basil, oregano, marjoram, etc.

Recipe without vinegar.

Wash and dry hot peppers, arrange tightly in jars. Fill them completely with olive oil, close, store in a cool place. You can also add chopped garlic and herbs to the preparation.

Pickled hot peppers for the winter without sterilization.

Prepare a canning container. Put spices in it - allspice, cloves, garlic, dried dill. Add 0.5 kg of hot peppers (it must be washed in advance and cut off the tails). Pour boiling water, leave for a quarter of an hour. Drain the liquid, add 75 g of kitchen salt and 220 g granulated sugar. Turn on the fire, add 220 ml of vinegar for pickling. Pour the appetizer with hot filling, immediately roll up with sterile lids. Leave to cool.

Hot pepper with honey for the winter.

In sterilized jars, lay out the hot multi-colored pepper, cut into halves. Prepare the marinade: in a glass of vinegar, dilute a tablespoon of sugar and honey. Screw the marinated product with sterilized lids.

Try these recipes too.

Recipe number 1.

Wash hot peppercorns, put them tightly in jars, put them with chopped garlic slices and spicy herbs - allspice, horseradish root, lavrushka, etc. For the marinade, mix ½ liter olive oil and apple cider vinegar, add a tablespoon of honey. Pour the vegetables with filling, close the lids, transfer to storage in a convenient warm place. The appetizer will be ready to eat in just two weeks. If you want to shorten the cooking time, prick the fruit with a toothpick. Acetic acid in this case, you can replace lemon juice.

Recipe number 2.

Ingredients:

Tomatoes - 3 kg
- vegetable oil, sugar - 220 g each
- bunch of parsley
- vinegar essence - a teaspoon
- garlic - 110 g
- hot hot pepper - 1.5 kg

Cooking:

Twist the tomatoes, pour into the pan, put on the stove, boil for 15 minutes, salt, put the butter, spices. After 15 min. vegetables will change color, add minced parsley and garlic, pour in vinegar essence, turn off, pack in jars, cork, leave to cool.

Your winter menu will become much more diverse if you cook at least one of our preparations. Products for their preparation are always at hand, so they are prepared very simply. Some options require a long preparation, but the result will certainly please you.

Lean and bland food is probably very, very healthy, but most people prefer something salty, sour, sometimes even spicy and, just the same, burning. For those who are not afraid of burning on the tongue, there is hot pepper. This fruit, quite often, is used in home-made preparations for the winter in the process of pickling and salting. In addition, without it, the preparation of the mega-popular adjika today is simply unthinkable. You can cook adjika from tomatoes, eggplants, plums and other vegetables and fruits, but by all means, you will need to add at least a couple of hot pepper pods to them. And yet, hot peppers can simply be salted or pickled. If you find peppers of different colors, then the beauty will be extraordinary, and most importantly, burning pleasure is guaranteed to you. If you want to make such spicy preparations of pepper and with pepper at home, then all you need is just to choose a recipe from our diverse collection and not be afraid to experiment.

Popular ways to harvest hot peppers

The best blanks for the winter with hot, hot peppers - recipes with photos

The last notes

kerescan - Oct 8th, 2015

Some of us prefer fresh cucumbers or a salad of them, some like pickled or salted ones, some pickled from a barrel ... and only salted cucumbers loved by everyone. They are moderately sour, saturated with the aroma of spices and garlic, firm and crunchy. But is it possible to preserve this taste and aroma for the winter. You can, and this recipe will help with this. It is quite simple, but it makes it possible to keep at home all the qualities of cucumbers listed above for the whole year.