Hot pepper closure recipe. Hot peppers in vinegar

Foreword

Pickled pod hot peppers harvested for the winter is quite rare. Meanwhile, it is not only very useful for the body, but also a very tasty and versatile preparation - it can be used for so many dishes. There are a lot of recipes for preparing it for the winter, and the harvesting process itself is quite simple.

For pickling, you should purchase only fresh hot peppers. Perfectly fresh and frozen. By the way, freezing hot peppers in the freezer is very convenient when there is no time immediately after purchase to process it into blanks for the winter or you want to use this vegetable fresh when cooking. various dishes all year round. Whole pods, sorted by size and quality, laid out in plastic bags or plastic containers, are safely stored in the freezer without loss of properties for 1 year. Before using in food, the right amount of pepper must be removed from the refrigerator and allowed to thaw.

hot chili pepper

Pods should be chosen with a bright color, fleshy, crispy, with a smooth, dense skin without wrinkles. Do not take damaged and spoiled, as well as even slightly withered fruits.

It is possible, regardless of the variety and color (red and green). And they can be mixed in a jar. Preservation of multi-colored pods will be more appetizing, and looks very nice on the shelves with winter supplies and in a dish. Hot peppers are recommended to be harvested for the winter in small jars (0.5 l), because you cannot eat such preservation quickly because of its sharpness, and it is best to pickle vegetables of the variety bird's eye which many mistakenly call Chile(as all hot red peppers are called). Their pods are the perfect size for this.

The pods of other varieties are larger or longer. It will be more difficult to pack such pepper in small jars. And long pods will not fit at all in a standard container in height. You will have to look for tall narrow jars of small volume, or cut the fruit in half. Although the fact that the pepper that did not fit had to be pickled chopped, even into several pieces, the taste of the workpiece would not suffer at all. It's more of a matter of aesthetics.

Before proceeding with the processing of pepper, you should sort it out, carefully examining the pods. If there is a suspicion that some fruit inside is spoiled, then it is better to immediately throw it away or put it aside, otherwise it will ruin both the marinade and the entire preparation for the winter. A dubious pod is recommended to be cut to check whether it is damaged inside or not. Then wash all peppers in cold water. Moreover, it is recommended not just to “rinse” it in a colander or some kind of dish, but to thoroughly wash each pod by hand.

Prepared pepper pods

So, we put a batch of pepper in some dish filled with cold water, for example, in a bowl. Then let the vegetables sour a little - 5-10 minutes. Then wash each pod individually from all sides and transfer to another bowl with water. After that, the washed batch of pepper is transferred to a colander and washed under running cold water. If you look into a cup where vegetables were washed one by one, you can see that the water in it is cloudy, and at the bottom there is a decent amount of dirt that could not be removed from the pods only by general washing in a colander. Probably, there would be no harm from it to the body, but, having seen this, someone will continue to wash hot peppers differently.

Then we decide in what form we will pickle the pods - whole or chopped. For those who are contraindicated in very spicy, and who prefer moderate spiciness, it is necessary to cut off the top with a tail from the fruit, then cut the peppers in half lengthwise and remove partitions and all seeds from them. They have the most capsaicin, which, in fact, is why this vegetable is so hot. Without partitions and seeds, pickled peppers in the workpiece will turn out to be much less spicy. Then, if necessary, when the pods are large, you can cut their halves into pieces.

But usually hot peppers are pickled whole. For lovers of spicy, the whole relish is in the full-fledged hotness of such a preparation. Besides, it will be more useful. After all, the amount of vitamins and nutrients that is contained in partitions and seeds will remain in the pods. healthy people without contraindications to spicy, you should not be afraid to pickle whole peppers, as marinating significantly softens the hotness of this vegetable. We leave the tails of the whole marinated pepper - you do not need to cut them off. It will be convenient to hold on to them in the process of preparing a blank for the winter, especially when packaging vegetables in jars, as well as when eating pickled pods.

The only thing to do with the pepper tails is to cut off the tips if they are dry. Then, if you still want to reduce the sharpness of whole pods, blanch them in boiling water for 3-5 minutes. You can also do with chopped fruits. However, this procedure will soften the pods. So, if you want the pepper to remain crisp, you do not need to blanch it. Then, too long whole pods that do not fit in a jar will have to be cut in half across. After all this, you can start pickling prepared peppers.

Having decided on the method and recipe, we proceed to pickle it. We start by laying the pods in jars. Of course, jars and lids must be thoroughly washed beforehand and then sterilized. In order for the pods to fit the maximum number of pods, they must be placed vertically. The first peppers are best lowered along the knife, the sharp end of which should rest on the bottom of the container. When the jar is filled to about half or a little more, then cutlery it can be removed from it, since the rest of the pods can easily be placed vertically between those already in the container.

Pickled hot peppers

Peppers should be placed in jars strictly on their hangers, not higher. Otherwise, when the cooled marinade decreases in volume and settles a little, the tops of the pods will be bare, protruding above the filling level. The same thing can happen when using a cold marinade. It will settle due to the difference in temperature between the place of preparation and storage of the workpiece. Such pickled peppers will not be stored for long. Then pickle the peppers. After pouring the marinade into jars, they must be hermetically sealed - rolled up, screwed or corked with appropriate canning, screw or nylon lids. The tightness should be checked immediately by tilting the jar. If marinade does not come out from under the lid after a while (no more than 15–30 s), it means that it is closed well.

Sterilization is optional. If all the rules of preparation are observed, then they are already perfectly stored. More and more depends on the lids chosen. The longest - up to 1 year or more - will be stored pepper, which was rolled up with canning lids. However, there are recipes that require mandatory sterilization. In this case, the jars should be closed only after sterilization, and the time for this procedure for liter containers should be 20 minutes, for 0.7 l - 15, and for 0.5 l - 10. Then the jars should be allowed to cool to room temperature. At the same time, they should be put on a dense warm thing (blanket, towel, blanket), and wrap the same one on top. Moreover, the cans rolled up with canning lids must be installed upside down - with their necks down.

After complete cooling we transfer the blanks for storage to the basement, cellar, insulated balcony or barn. The temperature there should be within 0–+5 ° C. It can also be stored in the refrigerator. If there is room. Pickled peppers rolled up with canning lids can also be stored at room temperature. But at the same time, it must be placed in a dark place away from any heat sources. And it will be stored in these conditions for only about six months. Until fully prepared, the preparation of hot peppers must be “ripened”. This will take 3 weeks. Pierced before laying, cut and crushed pods "reach" faster - in 1-2 weeks. After the workpiece has been opened, it should be stored exclusively in the refrigerator. At the same time, the jar must be closed tightly nylon cover.

Traditionally, hot peppers are marinated in a hot marinade made with vinegar, salt, and often sugar. Other spices are often added as well. Moreover, only the pepper itself is traditionally pickled, without the addition of other vegetables. Below will be given several simple and complex recipes, for each of which it is proposed to immediately pour the peppers in jars with marinade and roll them up. The marinade is proposed to be cooked as follows. We put the water on the fire and immediately add it to it and mix thoroughly until the salt and sugar crystals are completely dissolved.

Then add other spices and seasonings, mix everything. When this solution boils, pour vinegar into it. Once again, quickly mix everything, and then pour the finished marinade into jars of pepper. In the most simple recipes only the main ingredients are present in the marinade. Here are some of these simple, quick preparations. In the marinade of each of them, before pouring it, if desired, you can add peas of allspice and black pepper, clove buds, bay leaf.

Recipe with salt in the marinade. You will need: pepper - 1 kg; water - 1 l.
With salt and sugar. You will need: pepper - 1 kg; sugar and non-iodized salt - 1.5 tbsp. spoons; 9% vinegar - 3 tbsp. spoons; water - 1.5 liters.
Recipe without salt, only with sugar. The preparation is sour with a slight pleasant sweetish aftertaste. You will need hot peppers, and for the marinade, in terms of filling them with one can of 0.7 liters: water and 9% vinegar - 150 ml each; sugar - 1.5 tbsp. spoons.

Pickled Chili in a jar

Now over complicated recipes. They are called so only because they have more ingredients for the marinade. But in fact, marinating peppers on them is as simple as on the above. The only thing that can be attributed to the complication of cooking is that more ingredients for the marinade will have to be prepared (some even washed or cleaned), and then poured into the filling. And it will also take extra time.

Mint recipe. You will need:

pepper - 1 kg;
water - 1.5 l;
clove buds - 3 pcs. to the bank;
sprigs of mint - 2 pcs. to the bank;
sugar and non-iodized salt - 1.5 tbsp. spoons;
9% vinegar - 3 tbsp. spoons.

We lay out the cloves and mint in jars along with the prepared pods. Then pour the prepared marinade into the container.

With garlic and horseradish root. The recipe is given based on one jar with a capacity of 0.5 liters. You will need:

pepper - about 300 g;
horseradish root of medium thickness - about 2 cm;
clove buds - 3-4 pcs.;
cherry leaves - 1 pc.;
allspice (peas) - 5-7 pcs.;
dill seeds - 1 pinch;
garlic (medium cloves) - 3 pcs.

For marinade:

water - 1 l;
sugar - 2 tbsp. spoons;
non-iodized salt - 4 tbsp. spoons;
9% vinegar - 1 teaspoon per jar.

The horseradish root should be peeled and cut into small pieces. Then we put it and all the ingredients together with the prepared pods in a jar. Then we prepare the filling of water, sugar and salt. We fill it with a jar of vegetables, and then pour in the same vinegar.

Perhaps the most fragrant recipe. You will need:

pepper - 1 kg;
water - 1 l;
sugar - 2 tbsp. spoons;
non-iodized salt - 4 tbsp. spoons;
vinegar 9% - 1 teaspoon per jar;
seasonings: garlic, peppercorns, clove buds, dill umbrellas (dry), bay leaf, basil or tarragon, horseradish and cherry leaves or currants and cinnamon.

In this recipe, garlic, peppercorns, leaves, cloves and dill, 1-5 pcs. lay out in jars along with prepared sharp pods. The rest of the seasonings are added to the marinade before it boils. Vinegar is poured in the indicated amount into jars after marinade is poured into them.

For harvesting hot peppers in a cold marinade, almost any of the above recipes can be chosen. We leave the composition and quantity of all ingredients unchanged, except for the main ones for pouring. That is, we take the same amount of pepper, as well as seasonings and spices, added immediately to a jar of pods or to a marinade that is being prepared. But water, vinegar, salt and sugar must be taken in a completely different amount. The fact is that cold marinade must be done with a higher concentration of vinegar, so the amount of other main filling ingredients also changes.

Pickled hot pepper

This is necessary to compensate for the lack of boiling of the marinade and hot processing of the workpiece by it when it is poured, that is, to increase the conservation properties of the fill. Based on a 0.5 l jar tightly filled with pepper, you can prepare a cold marinade according to one of the following recipes. With the minimum allowable content of vinegar, this option is pouring. You will need: non-iodized salt - 1 teaspoon; sugar - 2 teaspoons; 6% or 9% vinegar - 4-5 tbsp. spoons; pepper juice left after preparing hot or sweet peppers, or water - add as much as there is room left to the neck of the jar.

Recipes for more reliable marinades. For example, you can cook with the following ratio of ingredients: for 1 cup of 9% vinegar 2 tbsp. spoons of honey. In this recipe, honey is not only a flavoring agent, but also an additional preservative. You can also add 1 tbsp. a spoonful of salt. And you can take instead of honey in the same amount of sugar. Another option: 1 tbsp. a spoonful of sugar and honey. And one more “strong” marinade based on a 0.5 l jar filled with pods. You will need: 6% vinegar and vegetable oil (preferably cold-pressed olive oil) - in a ratio of 1: 1; honey - 1 tbsp. a spoon.

Using these recipes as an example, you can compose your own cold marinades. Preparations filled with the first version of the marinade should be stored only in a cool place, and peppers in fillings prepared according to the last 2 recipes can even be stored at room temperature.

When seaming vegetables for the winter, hot peppers are bypassed. It is used as a flavoring additive for other recipes, but not on its own. But in vain, because hot pepper in vinegar is an appetizer that goes well with the first and second courses. How to cook spicy vegetable for the winter, you will learn from this article.

Learning to cook hot peppers in vinegar

Servings: 10
Time for preparing: 1 minute

Classic Pepper Vinegar Recipe

According to the classic recipe, the whole pepper is pickled, along with the green stalk. It is not cut or cleaned from seeds.

Ingredients:

pepper - 1 kg;
water - 1 l;
vinegar - 0.5 l;
vegetable oil - 1 tbsp. l. to the bank;
salt - 1 tbsp. l. to the bank.

Table, apple or wine vinegar is suitable for the recipe. The ingredients are enough for 2 liter jars.

Rinse the pepper thoroughly under running water. Place in clean, dry jars. It is not necessary to sterilize them first. Boil 0.5 liters of water and pour pepper. When the liquid has cooled, drain it. Bring the remaining water to a boil and pour into jars so that it takes up half. Fill the remaining space with vinegar, pour in vegetable oil and add salt.

Roll up the jars and store them in a cool, dark place. Peppers prepared in this way remain hot. Marinade can be used as an additive to salads if vinegar is listed in the recipe.

Hot pepper in vinegar: a recipe with spices

To prepare an appetizer with more spicy taste use this recipe. It contains a lot of dill, which can be consumed with pepper. This appetizer is combined with first courses, potatoes or meat.

Ingredients:

pepper - 1.5 kg;
water - 1.5 l;
vinegar - 250 ml;
dill - a large bunch;
horseradish leaves, cherries and currants - 2 pcs.;
bay leaf - 2 pcs.;
salt - 4 tbsp. l.;
sugar - 2 tbsp. l.

Yield - 1 three-liter or 3 liter cans.

Rinse the pepper, cut off the green tails (do not remove the stalk with seeds) and make longitudinal cuts so that the brine gets inside. At the bottom of clean jars, place horseradish, currant, cherry and laurel leaves. Lay the pepper in layers, shifting it with chopped dill.

Boil water, add salt, sugar and vinegar to it. After 5 minutes, pour the pepper with boiling brine. Roll up the jars and wrap in a warm blanket until cool. The snack will be ready to eat in a month.

Pepper in vinegar is a snack that lovers of spicy dishes will love. In a cool place, it is stored for 3-5 years, and retains a spicy taste all this time. Diversify your range winter preparations new recipe.

Probably, the discovery of America by Columbus pales before his discovery hot spices, which he first brought out of there, revolutionizing the taste in cooking.

But be careful: such a sharp red pepper is part of the warming ointments like Finalgon, and woe to you if, when making preparations from this pepper for the winter, even the smallest wounds will be on your hands. Or you will think of rubbing your eyes with these hands. Or scratch your nose. An unforgettable experience awaits you inside!

So it’s better to work, protecting your hands, and after work, wash them thoroughly with soap and rub with vegetable oil - it will remove the remnants of burning particles.

Pickled hot peppers - a recipe for making capsicum for the winter

The set of products is designed for 3 liter jars of pepper. Or 6 half-liter - as you prefer.

Use rock salt. In the finely ground "Extra" all useful trace elements are removed, this is naked NaCl, the benefits of which are zero. In addition, "Extroy" is easy to oversalt any product, its salinity is 1.5 times higher than rock salt.

The use of stone, but iodized salt softens the pulp of peppers, makes it slippery.

If, in addition to the horseradish root, leaves are also used, after thoroughly washing them, they should also be doused with additional boiling water. The leaves are placed on the bottom of the jar, under the pepper.

What will be required:

Hot pepper in an amount sufficient for 1 three-liter jar not to the top (use it as a measure);
3 liters of water;
rock salt, non-iodized, 3 tablespoons without a slide;
Table vinegar 9% - 3 tablespoons;
Sugar 3 tablespoons;
Spices (optional): garlic 6-9 cloves, cherry and currant leaves, dill with "umbrellas", sweet peas, cloves, horseradish root (leaves are also possible).

Cooking:

1. Rinse the pods with a “shower” rinse, dry.

2. Wash jars with lids with soda, sterilize. For every two jars, it is better to prepare three lids - in case one is skewed during seaming.

3. Boil the future marinade with salt and sugar.

4. Arrange pods and spices in sterilized jars.

At the same time, it is better not to grate the horseradish root and not grind it in any other way, but simply scrape it with a knife, peeling it and keeping it whole. 1 small horseradish root is placed on the jar.

5. Boiling marinade is poured into pre-heated jars. Hold for 5 minutes. Pour back into the pot, boil again, pour again. Repeat the operation 3-4 times.

6. Add vinegar to the jars, after seaming, turn over several times to evenly disperse the vinegar, wrap it in a blanket, leave for 12 hours.

Recipe for bitter capsicum for the winter - lick your fingers

Pepper with minimal heat treatment and minimal sterilization, which is why thorough washing of all its components is so important.

After the second boiling of water, when, as a result of adding salt, sugar and spices, it turns into a marinade, you should also not boil all the ingredients in the marinade for too long, and be sure to cover the pan with a lid - otherwise the vinegar will partially evaporate, and the garlic will lose its taste and sharpness.

The ingredients for this recipe are given for 1 liter jar:

If necessary, multiply the amount of all ingredients by the volume that you need. hot pepper, red or green) - up to 100 g;

allspice - 3 peas;
granulated sugar - 2 table. spoons;
salt - 1 table. a spoon without a slide;
9% vinegar - 50 gr;
1 liter of water;
garlic - 1-2 cloves.

Pepper Cooking Technology:

1. Thoroughly and carefully rinse the peppers.

2. Put in any glass container with a volume of up to a liter, pour boiling water.

3.After 15 min. Drain the water back into the container where it was boiled, add salt, sugar, peppercorns and peeled garlic cloves to it.

4. Boil for 5-7 minutes, pour in the vinegar and pour the peppers previously placed in the jar with the marinade.

5. Pour boiling water over the seaming lid, tighten, turn the jars over and leave under the covers until they are completely cool.

Harvesting bitter pepper for the winter without sterilization:

In such a recipe, only part of the stem with the stem is cut off - the seeds remain in the “body” of the pepper. And of all the variety of spices, perhaps the most modest of them is used - bay leaf.

it classic recipe without foreign aftertastes, preserving the bitter-burning taste of chili pepper to the maximum extent.

Compound:

3 liter jar, slightly incomplete (as a measure) of chili peppers, filled to the top
3 tablespoons coarse salt
9 tablespoons of sugar
6-8 medium bay leaves
vinegar 70% at the rate of 1 incomplete teaspoon per jar of peppers (per liter - full, but not to the brim)
3 liter jars. Or 4 x 0.75 liters. Or 6 to 0.5 liters.

How to cook:

1. Cut off the very tip with the stalk without touching the seeds. The body of the pepper is only cut along 2-3 cm.

2. Standing peppers are placed in jars.

3. Boil the marinade, stirring only sugar and salt in it so far.

4. Pour the marinade into the boiling field in jars, cover the jars with lids, allow to cool slightly (5-6 minutes).

5. Drain the marinade from the jars back into the pan, throw in the bay leaf, bring to a boil again.

6. In the meantime, vinegar is poured into the jars.

7. The marinade that has boiled for 2-3 minutes with a bay leaf is again poured into jars of pepper, rolled up and put upside down until it cools completely, covered with something warm (a fur coat, a blanket).

How to salt hot peppers for the winter? step by step recipe

Salted peppers do not have such a piquant taste as pickled peppers - but on the other hand, it preserves its natural aroma as much as possible. For this method of harvesting, it is better to take a mixture of peppers of different colors: green, red, white, orange. The most burning of them, as a rule, are bright red and orange.

They are introduced into the composition of the pickle in a ratio of approximately 1: 1 (except for burning red or orange - they are taken at the rate of 1-2 peppers per jar. Gourmets and just amateurs can eat salted peppers from such a preparation "alive", without diluting anything. True, it must first be soaked a little in fresh warm water - for salting is still carried out in a supersaturated salt solution.

If there are problems with the stomach, then pickles are used simply for seasoning dishes, giving them additional piquancy.

In particular, one cannot do without such pepper in the preparation of the classic Georgian soup kharcho.

As mild pepper usually they take light green or white Dungan pepper, or tsitsak.

Ingredients:

2-3 kilograms of peppers of all kinds
water - 3 liters
1 a raw egg as an indicator of salinity
Salt until eggs float
Sugar - 3 tablespoons

Water for this method of pepper preservation is not boiled - in extreme cases, salt is diluted in water at 38-40⁰С for better salt solubility. The sugar is dissolved first. Salt is added to the water until the raw egg stops sinking and floats.

An incision in the pepper or piercing it with a fork is done because the peppers have a very strong and thick peel, through which the cold solution simply cannot penetrate.

Cooking:

1. Peppers are cut lengthwise or pierced with a fork.

2. Several cuts or punctures are made in the tap pepper

3. First, sugar is diluted in a saucepan with warm water, and then salt begins to dissolve, loading it with tablespoons and periodically checking the raw egg for drowning.

When it floats up, the salt solution, or brine, is ready.

4. Lay the peppers vertically in clean washed jars (you can not sterilize, the salt itself acts as a powerful preservative). For every 8-12 white and green peppers - 1-2 bright red ones.

5. Cover with lids, leave for 3-4 hours. During this time, the brine will penetrate through cuts or punctures, and its level in the banks will decrease by 1.5-2 cm due to this. The missing brine should be added.

6. Then the banks can be tightly rolled up and stored in a cool place.

Hot pickled peppers for the winter - a simple recipe

The difference between this type of pickled hot pepper is the presence of vegetable oil in the recipe. At the same time, there is an interesting taste effect from the time the oil is introduced into the marinade: when it is added to boiling water, still without salt, sugar and spices, the taste of pickled pepper turns out to be hard, without flavors, and more spicy.

If the oil is added to the marinade already boiled with spices and vinegar or directly to the peppers laid in jars, then it has delicate flavors.

To prepare this pickled hot pepper you will need:

Hot red pepper - 2 kg;
Garlic - 6-8 cloves;
Vegetable oil - 2 tablespoons;
Allspice peas - 5-6 pcs;
Bay leaf 4-5 medium-sized leaves;
Salt rock - 3 table. spoons with a slide;
Sugar - 5 tablespoons;
Coriander (crushed into large pieces) - 1 teaspoon;
Vinegar 9% - 70 ml.
Water 3 liters

Cooking:

1. Rinse the pepper thoroughly under running cold water.

2. Cut the peppers by cutting off the thick top part with the stalk, cleaning out the seeds and cutting the peppers in half lengthwise.

3. Put water on the fire, boil it and put salt, sugar, allspice, bay leaf and coriander into it.

Cook on low heat for 10 minutes.

4. Pour chopped peppers, placed in jars, with boiling marinade, hold in it for about 10 minutes, drain the marinade back into the pan, quickly bring to a boil and add vinegar and vegetable oil to it.

5. Re-fill the peppers in jars, tighten the lids, leave to cool under a blanket to room temperature.

Video recipe for pickling capsicum for the winter

Conclusion

Ulcers and other gastrointestinal sufferers can really only be sympathized with: they are deprived of the whole universe of taste sensations that the addition of this burning, passionate vegetable to fish, meat and vegetables can give. "Passionate" is not used by chance - hot pepper Chili and its counterparts of all varieties is an excellent aphrodisiac - a substance that increases libido in both men and women. In addition, it contains endorphins, hormones of joy.

And as for the ulcers… one of the heroes of the novel “The Dead Zone” by S. King, the sheriff of a small town, said: “I can’t have Chile. An ulcer, you know. But sometimes I go to old Manuel's trattoria, I order a full bowl and ... Yes, my ulcer throws me a tantrum, but I just send it!

We wish you not to get sick. And enjoy life - including by eating pickled hot peppers.

In cooking, it is customary to use hot peppers as the main or additional flavoring ingredient in marinade fillings, dressing soups and second courses, for 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 have time to make preparations for the winter of hot peppers. The amount of spices, salt and pepper can be adjusted to taste.

Hot peppers are a savory little vegetable that adds spice and brightness to any dish. It will surely warm you on frosty winter evenings from "the very top of your head to your heels." Treat yourself and your guests original snack, with our recipes for cooking hot peppers for the winter.

Ingredients:

hot red pepper - 355 g;
homemade garlic - 10 g;
greens of dill, mint and cilantro;

For marinade:

water - 605 ml;
grape vinegar - 105 ml;
salt - 5 g;
white sugar - 10 g;
dry coriander - 10 g;
peppercorns - 5 pcs.;
bay leaf and cloves - 2 pcs.

Cooking

We wash the greens, shake and tear off the leaves. Wash the peppers, dry them on a towel and make small punctures in each vegetable. We spread the blanks in a saucepan, scald with boiling water and leave for 5 minutes. Next, drain the liquid and pour boiling water again. We repeat this procedure 5-6 times.

Now let's take care of the marinade: we throw all the spices, herbs and garlic into a pot of water. Sugar and salt the contents to taste and set the dishes on fire. After boiling, we introduce grape vinegar. Boil the mixture for 2 minutes, and then remove from the stove, close the lid and leave for 15 minutes.

We sterilize the jars in advance, fill them with pepper and pour the marinade so that all the spices get into the preservation. We roll up with nylon lids and leave to cool completely under a warm blanket.

Pickled hot peppers for the winter in Georgian

Ingredients:

hot pepper - 505 g;
leaves of horseradish, currant, cherry;
cloves - to taste;
cinnamon - to taste;
garlic, basil.

For brine:

water - 990 ml;
white sugar - 25 g;
iodized salt - 15 g;
vinegar 9% - 5 ml.

Cooking

Before pickling hot peppers for the winter, we sterilize the jars. Then we wash the pods, put them in a container and throw in any additives and spices. Pour boiling water over the shoulders and leave for 10 minutes, and then carefully drain the liquid.

Without wasting time, we prepare the brine: boil water, sugar and salt to taste. Boil for 5 minutes, and fill the peppers in jars with liquid. We cover with sterile lids, and after cooling, pour the brine into a saucepan, bring to a boil and pour the pepper again. We add a little vinegar to each jar, roll up the lids and cool the preservation upside down.

Canned hot peppers for the winter

Ingredients:

hot pepper - 505 g;
garlic - 4 cloves;
coarse salt - 20 g;
grape vinegar - 55 ml;
water.

Cooking

The jars are thoroughly washed, sterilized and thrown to the bottom of each spice and peeled chopped garlic. Next, lay out a well-washed hot pepper with cut tails. We throw salt, pour vinegar and boiling water over the shoulders. Cover the preservation with lids and send to sterilize for 10 minutes. We roll up the jars and leave the hot pepper blanks for the winter until they cool.

Hot pepper in oil for the winter

Ingredients:

hot pepper - 505 g;
garlic;
bay leaf and horseradish root.

For marinade:

apple cider vinegar - 105 ml;
olive oil - 155 ml;
honey - 10 ml.

Cooking

We wash the pepper, put it in jars, adding chopped garlic, horseradish and throwing spices and herbs. Combine for marinade Apple vinegar with butter, put honey, mix and pour vegetables. Close jars with lids and keep warm. The pepper will be ready for tasting in about 2.5 weeks.

Hot pepper adjika recipe for the winter

Ingredients:

fleshy tomatoes - 1.5 kg;
sweet pepper - 255 g;
hot pepper - 190 g;
homemade garlic - 70 g;
fine salt - 20 g;
white sugar - 15 g.

Cooking

We scald the tomatoes, carefully remove the skin and twist the pulp through a meat grinder. Place the tomato paste in a saucepan and heat over medium heat. When the thick boils, reduce the heat and boil the contents for 15 minutes.

We wash the sweet pepper, take out the seeds and chop into slices. Remove the seeds from the red hot pepper and cut into thin rings.

Now grind the vegetables one by one in a blender and add to the pan to the tomatoes. Stir and cook for another 10 minutes. Next, squeeze the garlic into the adjika through a press, stir, pack in sterile jars and tighten the lids. We are waiting for the jars to cool, and remove the workpiece in the refrigerator.

Harvesting hot peppers with honey for the winter

Ingredients:

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

Cooking

Pepper sort, wash, cut and clean from the stalk and burning seeds. Blanch the pulp of pepper for 2-3 minutes in boiling water. After that, immerse in a pan with cold water and, after drying a little, remove the thin skin. Then cut the peppers into slices and place in sterilized jars. Marinade filling: mix water and honey, add salt and vinegar, bring to a boil. Pour vegetable oil into a saucepan and heat well and cool quite a bit. In prepared jars with pepper, first pour the marinade filling, and then the oil. Cover the jars with sterilized lids and pasteurize according to their volume. Harvesting hot peppers for the winter is ready.

Recipe - Chili pepper (hot, bitter) for the winter

Hot pepper in Caucasian style

Highly interesting recipe for spicy lovers. Harvesting hot peppers for the winter vegetable oil, with spices and herbs.

We will need:
Pepper hot red pepper (red and green) - 1.5 kg
Vegetable oil - 2 stack.
Parsley (large) - 1 bunch.
Salt (not full) - 1 tbsp. l.
Sugar - 2 tbsp. l.
Spices (hops-suneli) - 3 tsp
Vinegar 9% - 5 tsp

Cooking:
Rinse the pepper and remove the stem. Pour oil into a stewpan or deep frying pan, heat and lower the pepper, salt, add sugar and mix.
Simmer over medium heat, stirring occasionally. As the pepper begins to become soft, add spices, vinegar and coarsely chopped parsley, mix and simmer for another 10 minutes.
Arrange, tamping a little, in sterilized jars and roll up. Turn over until completely cool. In winter, you can eat it with potatoes or add it to soups and salads.

Marinated hot pepper in Armenian style with herbs

This blank is very useful for the human body, as it retains all the vitamins and various useful material contained in the products used. Pepper marinated with herbs and garlic turns out to be very fragrant and tasty, so it will be an excellent snack for both everyday and festive tables.

What do you need:

hot hot pepper - one kilogram;

9% vinegar - 60 ml or 6% acetic acid - 100 ml;

herbs: celery, parsley, dill - 50 gr each;

garlic - 50 g;

food salt - 50 grams;

drinking water - one liter.

Cooking:

Rinse the pods and all the greens under cold water, peel the garlic and cut into arbitrary pieces.

Before you start pickling peppers, it should be baked in the spirit. cabinet until soft. The temperature inside is about 150-180°.

Remove the peppers from the oven and leave for a while to cool the pods.

In the meantime, process jars and lids.

Tear off all the leaves from the grass stalks.

Arrange the cooled pepper in sterilized containers, alternating with layers of chopped garlic and herb leaves.

Pour water into a saucepan, add edible salt and any of those presented in the recipe list, acetic acid. Boil the marinade, remove from the stove and let cool slightly.

As soon as the marinade reaches room temperature, pour it over the pods in jars to the very “shoulders” of the container.

Put a press in each jar (a glass filled with water or small pebbles), soak the peppers for up to three weeks, at room conditions.

After the lapse of time, close the jars with pressed pickled hot peppers with nylon or screw caps, rearrange the blanks in the refrigerator.

Chili pepper (hot, bitter) canned

Highly tasty snack, very bright and colorful, very easy and quick to prepare. Stored at room temperature until next summer (did not try longer).

We will need (for a 3-liter jar):
Chili peppers (preferably different colors - red and green, as much as you can fit in a jar)
Water - 2 liters Coarse salt - 1 tbsp. a spoon
Sugar - 2 tbsp. spoons.
Vinegar 9% - 8 tbsp. spoons
Dill with umbrellas - to taste.
Horseradish leaf - to taste.
Garlic - to taste

Cooking:
Wash the pepper well and cut off the stems. We leave the seeds and tightly put the washed and dried dill umbrella, horseradish leaf, peeled garlic cloves and, in fact, the pepper itself into sterile jars.
I have indicated the amount of ingredients for the marinade for a 3-liter jar, but I generally do less - 0.7 l-1 l jar. Therefore, we divide the products depending on the volume of the can.

So, boil water with salt and sugar, as it boils (good), fill the jars, cover with sterile lids and leave for 15 minutes.

Then carefully pour the water back into the pan, bring it to a boil again, boil for 3 minutes, turn off the gas, immediately add vinegar, mix and immediately pour our peppers to the edges of the jar and roll up the lids.

hot pepper for the winter

Ingredients:

Hot red pepper - 350 grams (per 800 gram jar)

Garlic - 1 Piece (head)

Green cilantro - 3 Pieces (twigs)

Dill greens - 3 Pieces (twigs)

Mint greens - 1 Piece (twig)

For marinade:

Water - 500 g

Grape vinegar - 100 g

Salt - 1 teaspoon

Sugar - 2 teaspoons

Coriander seeds - 2 teaspoons

Black peppercorns - 5-7 pieces

Allspice peas - 2-3 pieces

Cloves - 1-2 pieces

Bay leaf - 2-3 pieces

Cooking:

So let's get the ingredients ready. Peppers, of course, should only be ripe, bright red.

From all the greens, we pick the leaves (we don’t need the stems), divide the garlic into slices, but do not peel it.

Now we thoroughly wash the pepper under cold water and make small punctures in it near the stalk so that air does not collect inside. We put the pepper in a saucepan and pour boiling water over it, leave it under the lid for 5 minutes. Then we drain the water and again fill it with boiling water, repeat this procedure 3-4 times. The main thing is that the peppers do not overcook and start to break apart.

Let's do the marinade To do this, we pour water into the pan and throw all the spices, fresh herbs, sugar, salt and garlic into it. We put the pan on the fire, and when the liquid boils, pour vinegar into the marinade. Cook it for 2-3 minutes, then turn off the fire, and insist the marinade for another 15 minutes.

We sterilize jars in any way convenient for you. Now put the greens from the marinade and garlic cloves on the bottom of the jar, then carefully fill it with pepper. Pour the pepper with marinade so that all the spices get into the jar. We press the pepper, as if tamping it, and add more marinade to the very neck.

If you will store peppers in the refrigerator, then close the jars with screw caps. If in another cool place, then roll up and leave under the covers (bottom up) until completely cool.

Hot pepper recipe. Tomato snack for the winter

A vegetable appetizer will be a wonderful decoration for any table and will suit any dish. Good alternative to the famous adjika. An excellent combination of hot pepper with tomato is distinguished not only by its amazing taste, but also by its attractive appearance.

You need to prepare the following ingredients:

hot peppers - 1.5 kg;
fresh tomatoes - 3 kg;
vegetable oil - 1 cup (200 ml);
sugar - 1 cup (200 ml);
garlic - 15-20 cloves;
vinegar 75% (essence) - 1 tsp;
parsley - 100 gr;
salt - 1 tbsp. l.

Rinse the tomatoes and pass through a meat grinder or blender.

Wash the peppers and cut into pieces large parts without removing the seeds. Pour into sterilized jars and set aside.

Pour the tomato into a saucepan and put on fire until it boils. As soon as the first bubbles appear, add sugar, butter and salt. Leave for another 15 minutes over medium heat.

At this time, chop the herbs and garlic. As soon as the liquid has changed its color, add the prepared foods and vinegar essence. Remove the finished marinade from the stove and pour into the prepared hot vegetable. Close the jars and leave at room temperature until completely cool.

Store prepared snacks in cool place before winter.

English hot pepper recipe

Here is another way to pickle a vegetable for the winter. The English recipe is distinguished by adding to the marinade malt vinegar. It is prepared on the basis of barley grains. The British make three types of this vinegar: light, dark and transparent. The latter type is needed in this recipe because of its ability to preserve the natural color of the pickled product.

Prepare these foods:

hot pepper - 40 pcs.;
brown sugar - 100 gr;
black peppercorns - 15 pcs.;
allspice peas - 15 pcs.;
bay leaf - 2 pcs.;
thyme - 4 sprigs;
malt vinegar - 300 ml;
red onion - 2 pcs.;
sweet pepper (red, yellow, green) - 2 pcs.

Wash and dry vegetables first. Bitter vegetable cut into rings ( do not remove seeds). Chop the peeled onion into thin half rings, and Bell pepper straws. Mix all the ingredients and put into jars.

Pour the vinegar into a saucepan, add all the other ingredients to it and boil. hot marinade Pour into prepared containers and seal jars. After cooling, English hot peppers are ready to wait for winter.

If the product is needed for permanent home use, then the marinade after boiling should be cooled and poured into the vegetable mixture. The dish will be ready to eat the very next day.

Roasted Hot Pepper Recipe

Another type of snack comes from Georgia. A spicy vegetable will delight thrill-seekers in cold winter, warming and raising immunity.

You need the following products:

Peel and wash vegetables. Pierce the pepper with a knife along the entire length in several places.

Pour plenty of oil into a hot frying pan and put a burning vegetable. If the pan is small, divide the cooking into several times. You need to fry the vegetable on both sides until light golden brown then cover with a lid and put out within minutes. finished product Transfer to a suitable bowl and set aside.

Add honey and sugar to the remaining butter. Chop the garlic and greens and send there too. Stir the mixture thoroughly and leave to cool completely. Add vinegar.

Divide the pepper into jars, tamping well. Pour cold marinade. If it turned out to be less required amount, then you should distribute it evenly and add a little cold boiled water.

Leave the finished dish in the refrigerator for a day, then roll up and put away for storage.

Korean Hot Pepper Seasoning Recipe

Koreans are famous for their love of spicy dishes. This burning taste in their cuisine is present in everything from vegetables to fish. Most main secret piquancy Asian dishes lies in the seasoning, the recipe of which is presented below.

We need the following products:

For better cleaning, it is better to pre-soak the garlic in cold water and leave it to soak overnight.

Wash vegetables. bell pepper cut and clean from seeds and white veins. Remove the stalk from the hot pepper and cut into several pieces for convenience. Seeds can be removed if desired. Peel the garlic.

Skip it all through meat grinder by alternating ingredients. This way they mix together. Season generously with salt and mix. Leave it like this for an hour.

Arrange the finished seasoning in jars, roll up and send for storage.

Such a seasoning is stored for several years and does not lose its qualities, even if it stays for several winters in a row.

Great for any dish not only Korean cuisine, but also any other.

Above are recipes whose main ingredient is the spiciest vegetable. But this type of pepper is even more common as a spicy addition to various types of marinade. So, for example, it is added to adjika, when preserving a sweet fellow, green tomatoes.

In addition to preservation, hot pepper dried, which also contributes to the preservation for the winter and ease of use at home.

The variety of uses for hot peppers in cooking is vast, but nothing compares to a homemade pickled vegetable, opened from your own stocks in the cold winter season. It's delicious, healthy, and brings back memories of hot harvest days.

It can be noted that if you suddenly want to try pickled hot peppers for the winter, the recipes above are perfect for you.

Having prepared pickled hot peppers for the winter, you will lick your fingers with recipes with a photo that will help prolong the enjoyment of your favorite vegetable and give the dishes a touch of spicy zest.

When choosing a recipe for blanks, we impose certain requirements on it, and this is not accidental. Some recipes, no matter how delicious, do not foresee long storage and sometimes forget to mention it. As a result, the product, funds, time and hopes are lost.

That is why it is necessary to mention that the recipes below are:

verified;
delicious;
long-term storage (subject to the preparation technology)

Pepper in vinegar "Easy and simple"

A jar with such pepper is in the kitchen cabinet, probably, in every housewife. Making such a blank is not only easy, but also easy and fast.

We put red, capsicum, hot pepper in a liter jar and pour 9% table vinegar, such as is sold in ordinary stores. We cover with a nylon lid and send it to the shelf in the kitchen cabinet.

After 2-3 weeks, the pepper becomes juicy, tender, moderately pickled and very tasty. Such a product is stored for a very long time.

Having prepared such a pepper, hot, pickled, for the winter, simple and reliable, it can be used both in its pure form and in cooking. Spicy vinegar is also suitable for use, which can be added to dishes and preservation.

"Easy and simple with onions"

Using the previous recipe, when the pepper is marinated in pure vinegar without additives, you can diversify it by adding onions to the jar.

Bulbs for this it is better to take small, small. After cleaning, they are put into the jar whole, and if they are large, they are cut in half.

Such a pickled onion with pepper turns out to be very juicy, tasty and piquant, even true gourmets will appreciate the taste of a spicy vegetable.

Oriental recipe

It is no secret that herbs and spices are more in demand in the East than in Europe. It is from there that we adopt the experience of using spicy incense in culinary art, so hot pepper for the winter in Armenian, we liked it.

When preparing a spicy dish, you should especially pay attention to the fact that the pepper should be thick-walled, dense and elastic. The vegetable does not require special preparation. It is enough to wash it and dry it with a napkin.

To prepare such a preparation, it is necessary to warm the pepper. You can do this in several ways:

Blanch in boiling water for 1-2 minutes, followed by dipping in cold water;
Fry in a pan until the skin cracks;
Warm up in the microwave for 1-2 minutes on the highest pulse;
Grill or barbecue;
Bake in the oven until softened.

water - 500 ml;
vinegar - 100 ml;
sunflower oil - 500 ml;
sugar - 100 g;
salt - 100 g.

This proportion of marinade is given based on 3.5 kg of hot red pepper.

All ingredients are added to a saucepan and brought to a boil. Prepared hot pepper is laid out in the boiling marinade, and bring to a boil.

At the same time, jars and lids are prepared in the traditional way for you.

At the bottom of the prepared container, 1-2 slices of garlic are applied, and pepper is laid out on top. Top with marinade and roll up with metal lids.

pickled pepper

For fermentation, not only well-ripened fruits are used, but also green ones. However better workpiece looks in the case when all the fruits are of the same degree of maturity.

Pepper is pierced through with a fork, this procedure will allow the brine to get inside the hollow fruit.

pepper - 3 kg;
water - 5 l;
salt - 1 tbsp.;
garlic - 1 head;
spicy greens (basil, tarragon, oregano, parsley) 100 g each

You can pickle in any dish that will allow you to put oppression on top of the fruit so that there is brine on top of your finger.

At the bottom of the container we lay spicy herbs and peeled garlic. Dilute salt in water and then pour brine over peppers. Cover with a linen napkin and set oppression.

We send the container to a cold place. The fermentation process will take place over 3-4 weeks.