I'm sure your pantries are already bursting with all sorts of supplies, because it's time to go outside blanks for future use of seasonal vegetables and fruits.

Hot chilli pepper well known to housewives, it is often used to prepare all kinds of dishes, sauces and seasonings.

You can prepare it for the winter different ways- dry, freeze, grind in a meat grinder, pour oil, marinate, etc.

I would like to offer you three simple prescription how to save hot peppers to diversify in winter home cooking. The principle is the same, but the recipes are different.

This method of harvesting will especially appeal to lovers of spicy.

LIST OF INGREDIENTS

1 recipe

  • hot peppers
  • 9% vinegar

2 recipe

  • hot peppers
  • 250 ml 6% apple cider vinegar
  • 4 tbsp liquid honey

3 recipe

  • hot peppers
  • 250 ml 6% wine vinegar
  • 4 tbsp liquid honey
  • 1 tsp salt

HOT PEPPER FOR THE WINTER - STEP-BY-STEP RECIPE

I prepared hot peppers of different colors - green and red. Washed it thoroughly and dried it.

We will also need jars, preferably high ones, if you want to keep the pepper whole, but this is not necessary, it can also be cut.

We remove the stem from the pepper, and also, if desired, the core with seeds, but I will leave it.

We cut the pepper into arbitrary pieces, such that they can easily fit in a jar - in winter it is convenient to get as much as you need and use.

We put the pepper in jars quite tightly.

For another jar, take the red ones. long peppers entirely.

We cut off the stalks and tightly lay them in a jar vertically.

In winter, remove one pepper, use as needed, and put the rest back in a jar.

And I will make another jar of assorted green and red peppers.

Cut it into pieces and pack tightly into jars.

Pour two jars of chopped pepper with ordinary table vinegar 9% and cover with lids, no need to roll up.

In the process of pickling, the pepper will absorb some of the vinegar and it will turn out pleasantly sour, and the pepper vinegar itself can be used for cooking various dishes like regular vinegar, but keep in mind that it will be spicy.

It was the first classic recipe.

For the second sweeter recipe, we need 6% apple cider vinegar and honey.

For 250 ml of apple cider vinegar, add 4 tbsp. liquid honey and mix well until it is completely dissolved.

If your honey is thick, warm it up slightly in a water bath, try to use natural honey.

Fill the jar of pepper with the resulting marinade to the very top and close the lid.

Turn the jar several times so that the pepper inside is also filled with marinade and add the rest to the top.

For the third recipe, we need natural grape 6% vinegar, salt and honey.

I have literally a tablespoon of the previous marinade left, I will not pour it out.

We also add 250 ml of grape vinegar, 1 tsp. salt, and 4 tbsp. liquid honey.

Mix everything well until the salt and honey are completely dissolved.

This recipe, in my opinion, turns out to be the most balanced, it has everything - salt, sweetness, acidity and pungency.

Peppers prepared according to this recipe turn out to be incomparably tasty, and it will be ready after 2-3 weeks.

So, friends, I showed you three recipes for harvesting hot peppers for the winter.

Since the pepper does not undergo heat treatment, it remains just as fresh, crispy, juicy, retains its sharpness, and despite the fact that it is poured with pure vinegar, it turns out to be completely non-sour - everything in moderation. This blank is perfectly stored in the refrigerator until the next season, unless of course you eat it earlier.

This year I used this pepper to preserve seasoning " Poltava«, tomato and squash caviar all these videos are on the channel .

As I said, I like the third cooking method the most, but in order to decide which one you like best, I recommend cooking all three, each of them is delicious in its own way.

There is a saying in the Caucasus: “Nothing warms you on cold days like a good spicy snack».

Cook for joy and eat for health!

I wish you bon appetit!

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HOT PEPPER FOR THE WINTER - VIDEO RECIPE

HOT PEPPER FOR THE WINTER - PHOTO














































They don't marinate very often. Meanwhile, excellent blanks are obtained from it. From our article you will learn how to pickle it, read the recipes, learn how to salt a vegetable for the winter. To recipes for preparations from spicy capsicum we are attaching a photo.

Properties of pickled hot peppers

Pickled hot peppers - not only savory snack, it is also very useful:

  • rich in beta-carotene, necessary for good vision;
  • strengthens the immune system;
  • improves blood circulation;
  • increases stress resistance;
  • contains carbohydrates, proteins and fats.

Those who regularly prepare for the winter and use this product are invariably good mood, the source of which is endorphin. Hot pepper, even in the form of a blank, stimulates the production of this “hormone of happiness”. They say that if your head hurts a lot, it is enough to eat a piece of a "fiery" vegetable and the pain will go away. So it's worth adding to the list. winter preparations and this product.

The appetizer turns out delicious, and if you put pods of different colors in a jar, then it’s also beautiful.
But, like any product, bitter-tasting capsicum should be consumed in moderation. Someone may have an individual intolerance to the product, which can provoke the occurrence of some diseases.

Advice. Before you start pickling hot peppers, put on rubber gloves, otherwise you will experience all the delights of his burning temper on your skin.

How to pickle hot peppers

There are many recipes for winter preparations from capsicum. At the same time, spicy lovers put whole pods in jars, and those who prefer a moderate taste remove the seeds and membranes first, thereby reducing the pungency. Let's look at a few recipes.

Bitter pods in oil marinade

The advantage of this recipe is that there is no vinegar here, and besides, the workpiece does not need to be sterilized:

  • peppers are washed, dried;
  • put in jars, sprinkling layers with dry spices and chopped garlic;
  • take olive or sunflower unrefined oil, bring to a boil;
  • pour hot oil into jars, clog;
  • sent to the basement.

Attention: when opening a jar of snacks in winter, do not pour out the oil - this is a great salad dressing.

Fiery appetizer "Gorgon"

To prepare this burning billet, you need:

  • take 1 kg of pods, wash;
  • cut ponytails;
  • incise a shallow blunt side;
  • put vegetables in clean jars;
  • pour boiling water for 10 minutes;
  • replace boiling water with marinade;
  • roll up jars without sterilization.

Marinade is prepared from 1.5 liters of water, salt and sugar (1.5 tablespoons each), 3 tbsp. spoons of 9% vinegar. The first 3 ingredients are boiled, then vinegar is added.

Appetizer of hot capsicum in Armenian "Tsitsak"

Following this recipe, you will get very spicy dish. Not any pepper is suitable for salting, but only thin and long, salad-colored. The pepper is not washed, but immediately laid out on the table so that it is slightly grafted, then:

  1. Wash. Pierce with a thick needle or fork through 2-3 times.
  2. Umbrellas of dill, garlic are placed at the bottom of the container.
  3. Take a glass of coarse salt, dissolve in 5 liters of water.
  4. Pour vegetables. Press down with oppression and leave in the room until the pods turn yellow.
  5. Strain off the brine.
  6. Pepper is placed in clean jars without brine, sterilized for 10 minutes, closed. You can make a new brine, boil it and pour the pods into it.

Another option:

  • pour cold marinade into jars;
  • close salted pepper nylon covers;
  • lowered into a cold basement.

Georgian pickled bitter pods

This appetizer is very spicy.

  1. They prick peppers with a stalk and leave them on the table for a day.
  2. Pour boiling water for 15 minutes, then drain.
  3. Peel the garlic (6 heads), grind in a meat grinder along with cilantro, dill, parsley.
  4. Add salt (a glass), apple cider vinegar (2 cups), sugar (0.5 cups), vegetable oil (4 cups). This quantity is calculated for 5 kg of pods.
  5. Boil the marinade, fill it with raw materials, mix, leave for 2 hours.
  6. Imposed in jars, sterilized.

Attention: the time for sterilization of 0.5-liter jars is 10 minutes, liter - 20.

Hot pepper in honey marinade and tomato sauce

To prepare peppers according to this recipe, you need to have a cold place to store it, because. it is not hermetically sealed. Banks are closing plastic lids. Marinade recipe:

  • honey - 2 large spoons;
  • vinegar 9% - 1 tbsp.

Pods of different colors, without separating the tails, are washed, dried, packaged in jars, poured with marinade.

For the second recipe, you need smaller pods. They are washed, tails removed, fried. Juice is prepared from tomatoes, salt and sugar are added to it. The peppers laid out in a container are poured, sterilized for 15 minutes.

As you can see, many preparations for the winter can be made from bitter pods. They wonderfully diversify your menu.

Hot salted pepper: video

Hot pepper blanks: photo


If you are bored with traditional winter preparations of cucumbers, tomatoes and lecho, we suggest you try canning more "and hot peppers. There are many options for rolling it. And they will undoubtedly diversify your menu in the winter, and they will nourish you with the necessary vitamins. With some of them , the most interesting and delicious, we will introduce you in this article.

To preserve a bitter vegetable, you will need:

  • pot;
  • skimmer;
  • dish;
  • glass half-liter containers;
  • covers.

Preservation for the winter

Marinating a spicy vegetable is not difficult. Even an inexperienced hostess can handle this. The 2 recipes offered for you are very simple and quick to perform. They differ in that in the second case, the vegetable is boiled in a marinade, which makes it soft.

Recipe 1.

Ingredients:

  • hot pepper (red, green) - 100 g;
  • allspice - 3 peas;
  • sugar - 2 tablespoons;
  • salt - 1 tablespoon;
  • vinegar - 50 ml;
  • water - 1 l.

Cooking technology:


Important! Bay leaves, celery, coriander seeds go well with hot peppers. Therefore, you can add these ingredients to the seamings if you wish.

Recipe 2.

Ingredients:

  • hot red pepper - 100 g;
  • garlic - 1 head;
  • vinegar (9%) - 1 and a half tablespoons;
  • sugar - 1 tablespoon;
  • salt - 1 tablespoon;
  • water - 1 l.

Cooking technology:

  1. My burning vegetable.
  2. We clean the garlic.
  3. We prepare a marinade from salt, sugar and vinegar added to cold water. Bring the marinade to a boil. Put the pepper pods and garlic in it.
  4. Cook for 7-10 minutes on low heat until the burning vegetable softens.
  5. Remove all ingredients from the marinade with a slotted spoon.
  6. We lay out the pepper pods with garlic in containers.
  7. Pour in hot marinade.
  8. Roll up the lids.
  9. Turn upside down and wrap with a blanket or blanket.
  10. A day later, we send it to storage.
Video: harvesting bitter pepper for the winter

Pickling without sterilization

The seaming process can be simplified without doing sterilization. Peppers prepared according to this recipe can be added to meat, vegetable dishes which will add spice to them.

Ingredients:

  • hot pepper (red, green);
  • apple cider vinegar - 0.5 cups;
  • honey - 1 tablespoon;
  • salt - 1 teaspoon;
  • sunflower oil - 1 tablespoon.

Important!If you do not have enough hot vegetable to fill the entire jar, you can put Bell pepper- it will be saturated with marinade and will also become spicy and tasty. You can also add tomatoes to the container.

Cooking technology:


How to ferment

Another way of long-term storage of a burning vegetable is fermentation. We will introduce you to the cooking option from Moroccan cuisine.

Ingredients:

  • hot pepper - 1 kg;
  • salt - 80 g;
  • water - 1 l;
  • sugar - 2 tablespoons;
  • dill - a bunch;
  • lemon - 0.5 pieces.

Cooking technology:


Salt for the winter

Delicious appetizer comes out of salty hot pepper. Especially appetizing are jars in which red and green vegetables are placed at the same time.

Ingredients:

  • hot pepper - 1 kg;
  • water - 1 l;
  • salt - 8 tablespoons.

Cooking technology:


Important! Hot pepper is contraindicated for use by people with diagnoses of angina pectoris, hypertension, arrhythmia, gastritis, stomach ulcers, as well as those with problems with the kidneys and liver.

hot pepper in oil

pepper pods in olive oil can be used as a snack and base for various dishes and sauces. Like all previous recipes, this one is simple and quick to prepare - it takes about 50 minutes to implement it.

Ingredients:

  • hot red pepper - 6-7 pieces;
  • olive oil - 250 ml;
  • garlic - 2 heads;
  • rosemary - 2-3 sprigs;
  • bay leaf - 1-2 pieces.

 Cooking technology:
  1. Wash the peppers and garlic and dry well.
  2. Peel the garlic and cut into cloves. Leave the slices unpeeled.
  3. We pierce each slice with a needle or knife. We do the same with hot vegetables.
  4. Rosemary cut into pieces 5-6 cm long.
  5. Put the garlic, half of the rosemary and the bay leaf in a metal saucepan.
  6. Pour in olive oil.
  7. Put on fire and bring to a boil.
  8. We make the fire as small as possible so that the oil does not boil.
  9. In this state, the garlic is left for 15-30 minutes. Its readiness will be indicated by a slight piercing of the slices.
  10. Take the saucepan off the fire.
  11. We remove the garlic, put it in a clean, dry jar with a volume of 0.4-0.5 liters.
  12. Add the remaining rosemary to the jar.
  13. Extract the rosemary and bay leaf from the oil.
  14. Place the pot of oil back on the fire.
  15. We put pepper pods in it.
  16. Bring to a boil and turn the heat down to low.
  17. Stew the burning vegetable in oil for 10 minutes.
  18. Take the saucepan off the fire.
  19. We shift spicy vegetables in a jar of garlic.
  20. Fill all the ingredients with oil.
  21. We close the lid.
  22. After cooling, we send the container for storage in the refrigerator.
Video: how to cook hot peppers in oil Vegetables can be consumed immediately. The remaining oil can be used for cooking different dishes.

Storage

As with any winter preparations, the best place to store pickled, salted or pickled pepper is a dark dry room with a cool temperature. It can be a refrigerator, basement or cellar.

Foreword

1. Nutritional value, indications and contraindications
2. Pickled hot peppers for the winter: recipe and cooking method
3. Salting bitter pepper for the winter: the best recipe pickles for the whole family
4. Pickled hot peppers for the winter: a very simple recipe
5. Hot pepper spin without salt
6. Preservation of hot hot pepper with tomato

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 eliminate 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 jars 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. Spread hot pepper 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 hot hot pepper should be placed 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 best pickled pepper recipe ever. It will be enjoyed by your whole family.

Spicy Hot Pepper Roll without Salt

Main Ingredients:

  • 400 g of hot red pepper;
  • 100 g of 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. Apple vinegar, fragrant herbs and honey to shift 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.

salty taste 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 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 with 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!

Probably, the discovery of America by Columbus fades before his discovery of hot spices, which he first brought out of there, having revolutionized 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 blanks 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 wipe them 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 components of this recipe are given for a 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.

This is a classic recipe with no off-flavours, preserving the bitter-burning taste of chili peppers 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 laurel leaves
  • vinegar 70% at the rate of 1 incomplete teaspoon per jar of peppers (per liter - full, but not to the brim)
  • 3 liter cans. Or 4 to 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 cans 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, which has boiled for 2-3 minutes with bay leaf, is again poured into jars of pepper, rolled up and placed upside down until complete cooling, covering with something warm (fur coat, 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 pickles 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 lovers can eat salted peppers from such a preparation “alive” in winter 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 preserving peppers 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 they begin to dissolve the salt, 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 jars 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 will have 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

//youtu.be/ILXnuElocEU

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 chili pepper 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.