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How to pickle hot peppers. Simple recipes for hot pickled peppers, nuances and features of its preparation. How to pickle hot peppers in oil for the winter

Having prepared pickled hot peppers for the winter, recipes with finger-licking photos will help prolong the enjoyment of your favorite vegetable and give your dishes a touch of spicy zest.

When choosing a recipe for blanks, we place certain demands on it, and this is not accidental. Some recipes, no matter how tasty they are, do not allow for long storage, and sometimes they forget to mention this. As a result, product, funds, time and hope are lost.

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

• verified;
• tasty;
• can be stored for a long time (subject to the preparation technology)

Pepper in vinegar “Easy and simple”

Probably every housewife has a jar of this pepper in her kitchen cabinet. Making such a preparation is not only easy, but also easy and quick.

Place red, capsicum and hot peppers in a liter jar and fill with 9% table vinegar, such as is sold in regular stores. Cover with a nylon lid and place it on a shelf in the kitchen cabinet.

After 2-3 weeks, the pepper becomes juicy, tender, moderately pickled and very tasty. This product can be 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 and can be added to dishes and preserves.

"Easy and simple with onions"

Using the previous recipe, when the peppers are pickled in pure vinegar without additives, you can diversify it by adding onions to the jar.

For this purpose it is better to take small onions. Having cleaned them, they are put into a jar whole, and if they are too large, they are cut in half.

This pickled onion and pepper turns out very juicy, tasty and piquant; even true gourmets will appreciate the taste of the spicy vegetable.

Oriental cuisine 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, and we liked the hot pepper for the winter in Armenian style.

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

To prepare this preparation, you need to heat the pepper. You can do this in several ways:

1. Blanch in boiling water for 1-2 minutes, followed by dipping in cold water;
2. Fry in a frying pan until the skin cracks;
3. Warm in the microwave for 1-2 minutes at the highest impulse;
4. Grill or barbecue;
5. 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 based on 3.5 kg of red hot pepper.

All ingredients are placed in a saucepan and brought to a boil. Place prepared hot peppers into the boiling marinade and bring to a boil.

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

Place 1-2 slices of garlic on the bottom of the prepared container, and pepper is placed on top. The marinade is poured on top and rolled up with metal lids.

Pickled pepper

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

The pepper is pricked 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 herbs (basil, tarragon, oregano, parsley) 100 g each

You can pickle in any container that allows you to put pressure on top of the fruit so that there is brine on top of your finger.

Place spicy herbs and peeled garlic at the bottom of the container. We dilute salt in water and then fill the peppers with brine. Cover with a linen napkin and apply pressure.

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

I was prompted to prepare pickled hot peppers for the winter by their cheapness in the fall. Moreover, I I often use it in preparing various dishes. It adds a spicy taste to borscht, vegetable and meat dishes. A small harvest is enough for the entire long winter season.

It's very quick and easy to prepare. I offer you a step-by-step recipe with photos, with which you can also easily make this preparation for the winter.

Ingredients:

• hot pepper - 350-400 g;
• onions - 2 onions;
• garlic - to taste (about one head).

Marinade for 1 glass of water:

• salt - 1 tablespoon;
• granulated sugar - 1 tablespoon;
• vinegar - 1 glass;
• black peppercorns - 15-20 pieces;
• bay leaf - 2-4 pieces;
• oregano - 1/2 teaspoon.

Recipe:

01. Wash the hot peppers thoroughly and dry. For the beauty of the preparation, you can take yellow and red capsicums. But while I was thinking about how to pickle the pepper, it turned all red.

02. When you chop hot peppers, don't forget about gloves. They are simply necessary for this procedure for your safety. The fact is that you have to cut quite a lot of pepper, which “eats” into your fingers. Then it will be difficult to wash your hands; the pepper stays on your hands for a long time. Carelessly, you can touch your eye, which will then water for a long time. Be careful.

03. Hot peppers need to be cut into rings. If you don't really like its spicy taste, you can get rid of the seeds. After all, they are the ones who give it its burning sensation.

04. Cut the onion into thin half rings.

05. The amount of garlic depends only on your taste. I took one head. Cut the garlic into halves or thin slices.

06. Mix onions, peppers and garlic in one container.

07. It’s time to prepare the marinade. In one glass of water, mix all the necessary ingredients for it, except vinegar. Place on the fire and after boiling, cook for 3-4 minutes.

09. Place vegetables in prepared small jars, sterilized in advance.

10. Fill the jars with boiling marinade, close with boiled lids and turn over. Cover the jars with the preparation with a towel until it cools completely.

You can taste the pickled hot peppers the next day. It will be completely ready for use. I keep it in the refrigerator because it should always be at hand. In total, from the stated ingredients I got one jar with a capacity of 200 g and 2 jars of 400 g each.

By the way, hot pickled peppers can serve not only as an excellent seasoning, but also as an independent snack. But this piquancy of hot pepper is rather for gourmets. I find that using it as a seasoning adds a little heat and brightness to dishes. Let pickled hot peppers become a favorite guest in your kitchen, especially in winter. Start pickling it in the fall according to my recipe, you won’t regret it. Bon appetit!

Pickled hot peppers are an ideal winter preparation. It goes well with first courses, side dishes, shish kebab, and as an independent snack for feasts. The spicy taste is preserved even when marinated.

Each chili preparation is made according to a special recipe. Hot peppers are well suited for preservation. It does not require careful sterilization because it itself has antiseptic properties.

The simplest recipe that our grandmothers passed on from mouth to mouth. You can add to the main ingredients to taste: herbs, spices, mustard seeds.

You will need:

• 500 g pods;
• 1 liter of water;
• 1 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• 1 head of garlic;
• vinegar 9% – 50 ml.

Step-by-step instruction:

1. Wash the pods and dry them.
2. Peel the garlic.
3. Bring the water to a boil. Add salt, spices, sugar. Add the vinegar last.
4. Boil the pepper and garlic in boiling water for 10 minutes.
5. Place pepper into jars. Cover to the edge with boiling marinade.
6. Roll up the lids. Turn the top upside down. Place in a dark place.

Recipe without sterilization

A simple recipe that does not require boiling the marinade or sterilizing the jars. It is only important to maintain the correct proportions of products.

Ingredients:

• capsicum – 1 kg;
• half a liter of clean water;
• salt – 1.5 tbsp. l.;
• sugar – 2.5 tbsp. l.;
• 1-2 pcs. bay leaves per jar;
• vinegar – 100 g.

Procedure:

1. The peppers should be thoroughly washed and dried on a towel.
2. Sterilize jars and lids with boiling water or in the oven.
3. At the bottom of the container we place bay leaves, parsley and other spices as desired.
4. Fill the jars tightly with the pods.
5. Pour boiling water into the jars to the top.
6. Let sit covered for 15 minutes.
7. Pour the brine into a saucepan. Boil. Add salt and sugar.
8. Add 1 tbsp to each jar. l. vinegar.
9. Pour the boiling marinade over the pepper. Screw the lids on tightly.

The savory snack will be ready to eat in just a month.

Cooking in Armenian style with aromatic herbs

An Armenian recipe for preparing pepper for the winter will delight even gourmets. Thanks to a special method, the snack turns out tender and not too hot. This is the perfect addition to any dish!

You need to prepare:

• slightly unripe pepper – 3 kg;
• 100 g salt;
• 2 bunches of parsley;
• 500 ml apple cider vinegar;
• vegetable oil – 350 ml;
• 3 heads of garlic.

Procedure:

1. Cut the washed and dried pods at the base where the seeds are. Place in a large bowl.
2. Mix chopped parsley and garlic with salt. The pepper should sit in this mixture for a day.
3. Combine oil and vinegar in a frying pan. Fry the pepper.
4. Place the finished component in jars. Sterilize them in a water bath for about 20 minutes.

The snack will be ready to eat within a day.

Pickled Hot Green Peppers

In addition to red chili peppers, green vegetables are also suitable for pickling. This species is prized by gourmets. The recipe is just as simple, but the taste is slightly different.

For the preparation we take:

• 1 kg pepper;
• 2 tbsp. spoons of salt and the same amount of sugar;
• 1.5 liters of filtered water;
• table vinegar 9% - 3 tablespoons.

Cooking steps:

1. Rinse the peppercorns in a colander. Dry. Pack tightly into jars.
2. Pour boiling water over it. Let sit for at least 15 minutes.
3. Drain the water into a saucepan. Add spices, vinegar. Boil the mixture thoroughly.
4. Pour the marinade into jars and roll up with a key.

Prepare:

• 1.5 kg red hot pepper;
• 1 liter of water;
• 3 tbsp. l. salt;
• sugar – 200 g;
• 50 g honey;
• table vinegar – 200 g;
• sunflower oil – 3 tbsp. l.

Follow these steps:

1. The chili pods must be boiled first. Divide into jars.
2. Prepare the marinade: dilute salt, sugar, honey in clean filtered water. Boil. Before ready, pour in portions of vinegar and oil.
3. Pour the prepared brine over the pods. Roll up the lids with a key.

The pungency of hot peppers is given by the capsaicin contained in the fruit; the concentration of this alkaloid differs in different varieties of chili. At the beginning of the 20th century, the American chemist Wilbur Scoville proposed a scale that determined the degree of hotness of each variety of hot pepper.

Choosing the Main Ingredient

When choosing chili, pay attention to the appearance of the fruit: the skin should be smooth and elastic, without damage. If there are orange spots on the surface of the pod, the pepper is infested with bugs. When bent, the fruit should bend, not break.

There are many varieties of chili, each differing in flavor intensity, color and shape. The table below reveals the features of the most popular varieties.

Table - Varieties of chili

Variety	Description
Bird's eye	- Rich red or orange; - elongated, pointed; - very spicy; - common in Mexican cuisine
Habanero	- Red, yellow, orange, green; - fleshy; - rounded; - the hottest of all varieties; - main ingredient of Tabasco sauce
Jalapeño	- Green, turns red as it matures; - moderately spicy; - common in Mexico
Anaheim	- Dark red; - oblong or round; - mild taste and aroma; - included in curry; - harmonizes with rice and legumes, vegetables and meat; - popular in the USA
Poblano	- Green; - round, large in size; - medium sharpness; - served with baked dishes and smoked meats
Serrano	- Dark red, dark green; - bullet-shaped; - medium pungency; - added to sauces

In large quantities, hot peppers are hazardous to health. You should avoid eating chili if you have diseases of the digestive system, increased nervous excitability, pathologies of the kidneys and liver, pregnancy and lactation.

Technology

Most often, chili is preserved with a marinade, which contains: water, refined vegetable oil (odorless), 9% vinegar, sugar and salt. Sometimes some of the components are not added.

Peppers can be filled with cold (cold method) or hot (hot method) marinade. The last method is the most common, since most recipes based on it are implemented without sterilization: heat treatment and vinegar avoid the need for additional heating.

Sometimes workpieces require sterilization in a steam bath. The process is carried out in four stages.

1. "Bath" . Line the bottom of a large pan with a towel or piece of thick fabric.
2. Immersion. Place the jars with the preparations in the bowl, covering them but not closing them with lids. Pour water into the pan so that it covers the containers with the preserved food up to the shoulders.
3. Boiling. Boil water, reduce heat to prevent excessive boiling, and note the time. Jars of 0.5 liters are sterilized for 10-15 minutes, 1 liters - 25-30 minutes, 2-3 liters - 35-40 minutes.
4. Insulation. Turn the containers with the preparations upside down, place them on a tray and wrap them in a blanket until they cool completely, for about a day. After this, they can be removed for permanent storage.

Before canning, peppers are usually blanched: immersed in boiling water, then immediately cooled with ice water. The fruits are softer and less hot. You can do without cooking, then the pods will come out crispy.

Rules for “burning” preservation

The marinade removes some of the heat from the chili, however, the preparation is still spicy. If the pepper is preserved in its pure form, it is advisable to use less hot varieties; if with other vegetables, more “burning” varieties are also suitable. Here are four more points that will tell you how to pickle hot peppers for the winter.

1. Prepare the jars. Wash containers for storing workpieces with laundry soap or soda and sterilize them in a steam bath, in an oven or in a slow cooker.
2. Choose the right lids. Use only metal ones: screw or seaming. Boil for five to ten minutes or scald with boiling water.
3. Clean the product. Before cooking, rinse the peppers with baking soda in running water.
4. Cut the peppercorn. Chili is often canned whole; in this case, it is necessary to cut off the dry stalks, but leave the small “tail”. You can also remove seeds from the pod without cutting, chop the fruit into rings, strips, or grind with a meat grinder.

The seeds and membranes are the hottest parts of the chili, so these “elements” can be removed to soften the heat.

Pickled hot peppers for the winter: 9 recipes

When working with hot peppers, you need to wear rubber gloves to protect your skin from burns. Do not touch your face or eyes; cover open skin lesions with a band-aid. After cooking, wash your hands thoroughly with soap.

Base

Peculiarities . The simplest recipe for pickled hot capsicums involves the use of a small amount of ingredients and is implemented very quickly.

Required components:

• hot pepper - 200 g;
• water - 1 l;
• garlic - two or three cloves;
• vinegar - three tablespoons;
• sugar - two tablespoons;
• salt - a tablespoon;
• parsley - two or three sprigs;
• laurel - one or two leaves;
• allspice - three to four peas.

Step by step

1. Remove the stem from the pepper.
2. Place garlic cloves (whole), peppercorns, parsley (without cutting) and bay into jars.
3. Fill the container with the main component, being careful not to leave any empty spaces.
4. Boil water, add vinegar, sugar and salt, cook over moderate heat for two to three minutes.
5. Pour the hot marinade into the container with the prepared products and roll up.

Fast

Peculiarities . An instant snack canned according to the recipe described can only be stored in the refrigerator. You can close the workpiece with plastic lids. If you take peppers of different colors, the appearance of the preservation will be incredibly impressive.

Required components:

• chili - 1 kg;
• wine or apple vinegar - half a glass;
• salt - a tablespoon.

Step by step

1. Cut the stem off the pepper and remove the seeds.
2. Process the fruits with a meat grinder using a large-mesh grid.
3. Mix the twisted product with salt and vinegar and place in jars to the brim. Close or roll up.

The main component can be crushed together with the seeds, then the snack will be more hot.

With tomatoes

Peculiarities . The specificity of the method is the preliminary frying of vegetables; for this it is advisable to use a cauldron or a thick-walled pan. Choose dense, plum-shaped tomatoes: they hold their shape better.

Required components:

• hot green pepper and carrots - 1 kg each;
• tomatoes - 0.5 kg;
• garlic - one or two heads;
• vinegar - a glass;
• vegetable oil - half a glass;
• sugar - two tablespoons;
• salt - half a tablespoon;
• basil, tarragon, oregano to taste.

Step by step

1. Pour oil into a cauldron and fry carrots cut into slices 3-5 mm thick.
2. When the vegetable softens, add chopped garlic, pepper without stalks, fry for five minutes.
3. Stir in tomatoes, spices, sugar and salt, cut into large pieces, and cook over moderate heat for another five minutes.
4. Pour in the vinegar and remove from the stove.
5. Without allowing the workpiece to cool, distribute the mixture into jars and roll up.

With tomato juice

Peculiarities . Another version of “chili in tomato” involves using juice squeezed from fresh tomatoes as a filling. This can be done using a juicer or grinding the fruits with a meat grinder and squeezing out the juice using gauze.

Required components:

• tomato juice - 2.5 l;
• hot pepper - 1 kg;
• vegetable oil - one and a half glasses;
• sugar - 90 g;
• salt - 30 g;
• chopped garlic - a tablespoon;
• vinegar - a tablespoon;
• ground black pepper - a quarter teaspoon;
• laurel - five leaves.

Step by step

1. Stir sugar, salt, bay leaf, black pepper and butter into the juice. Boil, keep on low heat for 20 minutes.
2. Add vinegar and garlic, heat for another two to three minutes.
3. Place peppers in jars, pour boiling sauce over the fruits, and roll up.

You can add a tablespoon of grated horseradish to the preparation, adding it to the sauce along with garlic. Marinated hot peppers with butter are not only a tasty snack. The filling can be used as an aromatic spice, adding it to soups, sauces, and stews.

With honey

Peculiarities . Chili in honey sauce is usually served with meat dishes; for preservation it is recommended to use red pods.

Required components:

• hot pepper - 450-500 g;
• water - 0.5 l;
• honey - 100 g;
• vinegar - 50 ml;
• garlic - four cloves;
• salt - 25 g;
• mustard beans - a teaspoon;
• laurel - two leaves;
• black pepper - six peas;
• allspice - four peas.

Step by step

1. Place laurel and peppercorns, whole cloves of garlic and pepper pods with the stalk cut off in a jar.
2. Pour boiling water into the container, cover with a lid and let stand for a quarter of an hour. Drain the liquid.
3. Pour salt, mustard, vinegar, honey into a saucepan, stir and add cold water, boil, and keep on low heat for no more than one or two minutes.
4. Pour the hot marinade into the jar with the preparation and roll it up.

When implementing a recipe for hot peppers with honey for the winter, you can pour the main component with marinade without first scalding with boiling water, but in this case, sterilization in a steam bath will be required.

With onion

Peculiarities . Hot peppers, cold marinated in vinegar, can be preserved with onions. It is advisable to use fruits of salad varieties with a sweetish, mild taste.

Required components:

• pepper - 20 pods;
• onions - ten medium-sized heads;
• garlic - one head;
• vinegar 6% - two glasses;
• sugar and salt - two tablespoons each;
• laurel - one leaf.

Step by step

1. Peel the pepper from seeds and chop into rings, onion into half rings, garlic into small cubes.
2. Mix the mixture and put it into jars.
3. Dissolve sugar, salt, and chopped bay in vinegar.
4. Bring, stirring, to a boil, remove from heat. Wait until the marinade cools completely.
5. Pour the dressing into jars and roll up. Store in a cool place.

To add sourness, you can close the hot pepper for the winter by adding a sweet and sour apple cut into slices.

In Armenian

Peculiarities . This preservation is called “Tsitsak” - this is one of the national dishes of Armenian cuisine. A variety of hot pepper was named after the snack, which experts consider the best for this twist. Long green pods that are not too spicy in taste are suitable here. In fact, such peppers are not pickled, but pickled, since there is no vinegar in the traditional recipe. You can salt Armenian hot peppers for the winter in an enamel pan or in jars.

Required components:

• hot pepper - 2 kg;
• water - 2-3 l;
• salt - a little more than half a glass;
• garlic - four to five cloves;
• celery - a sprig;
• cherry and horseradish leaves - three or four pieces each;
• cilantro seeds - a teaspoon;
• other spices to taste.

Step by step

1. Do not wash the peppers, place them in a single layer on a table or tray and leave for one or two days.
2. Wash the fruits and dry them.
3. Pierce each pod with a knife or fork: this will allow the brine to get inside the fruit and the pepper will not float up during the preservation process.
4. Stir salt in water.
5. Place pepper in a salting container, alternating with herbs and garlic cloves, and pour in cold salt solution.
6. Keep under pressure at room temperature for 12 days. When the pods turn yellow, preservation is complete.

In Korean

Peculiarities . The components that determine the flavor core of Korean pepper are garlic and spicy spices.

Required components:

• chili - 1 kg;
• water - 400 ml;
• garlic - half a head;
• vinegar - 70 ml;
• sugar, salt - half a tablespoon;
• ground red pepper, ground black pepper, ground coriander - half a teaspoon each.

Step by step

1. Place the peppers in jars, trying to leave as few voids as possible.
2. Mix salt and sugar in water and boil.
3. Add spices and chopped garlic, after boiling again, reduce heat, stir in vinegar. Remove from stove.
4. Pour the hot “broth” into the jars with pepper and roll up. The snack is ready to eat after three days.

In Georgian

Peculiarities . Green hot pepper, marinated in Georgian style, is a spicy, tart appetizer, the flavor basis of which is celery root.

Required components:

• hot green pepper - 2.5 kg;
• white wine vinegar - 0.5 l;
• vegetable oil - a glass;
• garlic - 150 g;
• celery root - 100 g;
• parsley - 50 g;
• sugar or honey - three tablespoons;
• laurel - five leaves;
• salt to taste.

Step by step

1. Cut the stem off the pepper.
2. Stir oil in vinegar, add sugar, salt, laurel. Boil over low heat.
3. Immerse half the peppers in the marinade and cook for seven to ten minutes, turning the peppers from time to time so that they heat evenly.
4. Using a slotted spoon, remove the fruits, load the remaining ones, and repeat the “procedure.”
5. Remove the peppers from the marinade and remove the pan from the stove.
6. Remove the chili from the bowl.
7. Chop the parsley, finely chop the garlic and celery, add the spices to the cooled marinade.
8. Re-boil the “broth” and keep on moderate heat for two to three minutes.
9. Pour the marinade over the peppers and leave in the refrigerator for a day.
10. Place in jars, pour marinade, sterilize, and roll up.

How to make the taste softer

To make pickled hot peppers softer for the winter, you can let the collected pods lie at room temperature for several days. Here are three more tips from experienced housewives.

1. Selection of fruits. Long and thin pods pickle faster; such fruits are convenient to place compactly in jars, and they look impressive.
2. Elimination of excessive pungency. To remove excess bitterness, you can soak the fruits in cold water for a day, changing the liquid several times. Or pour boiling water over it for ten minutes.
3. Filling voids. If there is not enough chili for a full jar, you can fill the voids with bell peppers of different colors cut into strips.

Milk, yogurt, ice cream, rice, fresh bread or boiled potatoes will help relieve the burning sensation in the mouth after eating chili. There is no point in drinking water: capsaicin is a substance that does not dissolve in water.

How to serve

You can eat pickled hot chili peppers as a bite with cheese or bread. It is recommended to add the product to soups and broths, vegetable dishes, baked chicken and meat dishes. The most resourceful housewives find many ways to use preserves to create gastronomic masterpieces, here are three of them.

Pizza

1. Stir 50 g of yeast in 250 ml of warm milk.
2. Grind two eggs with a pinch of salt and add the mixture to the milk-yeast mixture.
3. Add 200 g of flour, four tablespoons of vegetable oil, stir well and add another 200 g of flour.
4. Let the dough rest for an hour and a half in a warm place.
5. Roll out the dough into a layer 0.5 cm thick and place on a baking sheet.
6. Cut the tomato into thin circles and arrange around the entire perimeter of the workpiece.
7. Place 250 g of thinly sliced ​​salami in the next layer, then 100 g of pickled hot pepper, chopped into rings.
8. Sprinkle with grated Parmesan.
9. Place in an oven preheated to 200°C for 20-25 minutes.

Salad

1. Cut three or four boiled potatoes into slices, two boiled eggs and two medium-sized tomatoes, chop two pickled cucumbers into slices, two or three pods of pickled pepper into rings.
2. Mix one or two tablespoons of mayonnaise and sour cream, a teaspoon of mustard, salt and black pepper to taste. Add a bunch of chopped parsley and dill.
3. Line the bottom of a flat plate with torn lettuce leaves, then arrange the prepared ingredients in piles, without mixing.
4. Place the sauce in the center of the dish.

Sandwiches

1. Cut one or two pods of pickled pepper into rings, 300 g of boiled lamb into strips, two pickled cucumbers into slices.
2. Grease ten slices of wheat bread with a thin layer of butter.
3. Distribute lamb, pepper, and cucumbers among pieces.
4. Sprinkle with grated cheese and microwave for a minute.
5. Serve garnished with basil sprigs.

Recipes for pickled hot peppers are easy to follow. At the same time, preparation will come in handy for winter days. No wonder they say in the Caucasus that nothing warms the body and soul like a spicy snack.

In cooking, hot peppers are usually used as a main or additional flavoring ingredient in marinade fillings, dressing soups and main courses, for the preparation of various sauces, ketchups, etc., i.e. in those dishes where the taste and aroma of such a seasoning is important . Therefore, during the summer season, many gourmets try to have time to prepare hot peppers for the winter. The amount of spices, salt and pepper can be changed to taste.

Hot peppers are a piquant little vegetable that add a touch of heat and brightness to any dish. It will certainly warm you on frosty winter evenings from “top to toe.” Treat yourself and your guests to an original appetizer with our recipes for preparing hot peppers for the winter.

Ingredients:

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

For the 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.

Preparation

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

Now let's make the marinade: throw all the spices, herbs and garlic into a pan with water. Sugar and salt the contents to taste and place the dishes on the fire. After boiling, add 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 fill them with marinade so that all the spices get into the preservation. Roll up the nylon lids and leave until completely cooled under a warm blanket.

Marinated hot peppers for the winter in Georgian style

Ingredients:

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

For the brine:

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

Preparation

Before marinating hot peppers for the winter, sterilize the jars. Then we wash the pods, put them in containers and throw in any additives and spices. Pour boiling water up to the hangers and leave for 10 minutes, and then carefully drain the liquid.

Without wasting time, prepare the brine: boil water, sugar and salt to taste. Boil for 5 minutes and pour liquid over the peppers in the jars. Cover with sterile lids, and after cooling, pour the brine into the pan, bring to a boil and pour in the pepper again. Add a little vinegar to each jar, roll up the lids and cool the canning 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.

Preparation

We thoroughly wash the jars, sterilize them and add spices and peeled chopped garlic to the bottom of each jar. Next, lay out the well-washed hot peppers with their tails cut off. Throw in salt, pour in vinegar and boiling water up to the hangers. Cover the preserves with lids and send them to sterilize for 10 minutes. We roll up the jars and leave the hot pepper preparations for the winter until they cool down.

Hot peppers in oil for the winter

Ingredients:

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

For the marinade:

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

Preparation

We wash the peppers, put them in jars, adding chopped garlic, horseradish and throwing in spices and herbs. For the marinade, combine apple cider vinegar with oil, add honey, mix and pour over the vegetables. Close the jars with lids and store warm. The pepper will be ready for tasting in about 2.5 weeks.

Adjika recipe from hot peppers for the winter

Ingredients:

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

Preparation

Scald the tomatoes, carefully remove the skin and grind the pulp through a meat grinder. Place the tomato mixture in a saucepan and heat over medium heat. When the grounds begin to boil, reduce the heat and boil the contents for 15 minutes.

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

Now chop the vegetables one by one in a blender and add them to the pan with the tomatoes. Stir and cook for another 10 minutes. Next, squeeze the garlic into the adjika through a press, stir, pack into sterile jars and screw on the lids. We wait until the jars cool down and put the preparation in the refrigerator.

Preparing 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.

Preparation

Sort the peppers, wash them, cut them and remove the stems and hot seeds. Blanch the pepper pulp in boiling water for 2-3 minutes. After this, immerse in a saucepan 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 the vegetable oil into a saucepan and heat well and cool slightly. First pour the marinade mixture into the prepared jars of pepper, and then the oil. Cover the jars with sterilized lids and pasteurize according to their volume. The preparation of hot peppers for the winter is ready.

Recipe: Chili peppers (hot, bitter) for the winter

Caucasian hot pepper

A very interesting recipe for spicy lovers. Preparing hot peppers for the winter in vegetable oil, with spices and herbs.

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

Preparation:
Wash the pepper and remove the stem. Pour oil into a saucepan or deep frying pan, heat and add pepper, salt, add sugar and stir.
Simmer over medium heat, stirring occasionally. As soon as the pepper begins to become soft, add spices, vinegar and coarsely chopped parsley, stir and simmer for another 10 minutes.
Place, compacting slightly, into 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.

Armenian marinated hot peppers with herbs

This preparation is very useful for the human body, as it retains all the vitamins and various beneficial substances contained in the products used. Pepper marinated with herbs and garlic turns out very aromatic and tasty, so it will be an excellent snack for both everyday and holiday 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 g each;

garlic - 50 g;

table salt - 50 grams;

drinking water - one liter.

Preparation:

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

Before you start pickling the pepper, it should be baked. cupboard until soft. The temperature inside is approximately 150−180°.

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

Meanwhile, process jars and lids.

Tear off all the leaves from the grass stems.

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

Pour water into a saucepan, add table salt and any acetic acid from the recipe list. Boil the marinade, remove from heat and let cool slightly.

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

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

After time has passed, close the jars with compressed pickled hot peppers with nylon or screw caps, and transfer the preparations to the refrigerator.

Chili pepper (hot, bitter) canned

A very tasty snack, very bright and colorful, very easy and quick to prepare. Stored at room temperature until next summer (I haven’t tried it for longer).

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

Preparation:
Wash the peppers thoroughly and cut off the tails. We leave the seeds and tightly place 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 mainly make smaller ones - 0.7 liters-1 liter jars. Therefore, we divide the products depending on the volume of the can.

So, boil water with salt and sugar, as soon as it boils (okay), 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, stir and immediately pour our peppers to the edge of the jar and roll up the lids.

Hot peppers for the winter

Ingredients:

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

Garlic – 1 piece (head)

Green cilantro – 3 pieces (sprigs)

Dill - 3 pieces (sprigs)

Mint greens – 1 piece (sprig)

For the 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

Preparation:

So, let's prepare the ingredients. The pepper, naturally, should only be ripe and bright red.

We pick off the leaves from all the greens (we don’t need the stems), divide the garlic into cloves, but do not peel it.

Now we thoroughly rinse the pepper under cold water and make small punctures in it in the area of ​​the stalk so that air does not collect inside. Place the pepper in a saucepan and pour boiling water over it, leave it covered for 5 minutes. Then drain the water and fill it with boiling water again, repeat this procedure 3-4 times. The main thing is that the peppers do not overcook and begin to fall apart.

Let's make the marinade To do this, we pour water into a saucepan and add all the spices, fresh herbs, sugar, salt and garlic. Place 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 heat and leave 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 marinade over the peppers so that all the spices get into the jar. We press the pepper, as if compacting it, and add more marinade right up to the neck.

If you store the pepper in the refrigerator, then close the jars with screw caps. If in another cool place, then roll it up and leave it under the blanket (bottom up) until it cools completely.

Hot pepper recipe. Tomato snack for the winter

This vegetable appetizer will be a wonderful decoration for any table and will go well with any dish. A good alternative to the famous one adzhiki. The excellent combination of hot pepper and tomato is distinguished not only by its amazing taste, but also by its attractive appearance.

You need to prepare the following ingredients:

• hot chilli pepper - 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 them into several pieces large parts without removing the seeds. Place it in sterilized jars and set aside.

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

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

Store the finished snack in cool place until winter.

English hot pepper recipe

Here is another way to pickle vegetables for the winter. The English recipe differs by adding to the marinade malt vinegar. It is prepared on the basis of barley grains. The British make three types of 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 the following products:

• hot pepper - 40 pcs.;
• brown sugar - 100 g;
• 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 the vegetables first. Cut the bitter vegetable into rings ( do not remove seeds). Chop the peeled onion into thin half rings and the sweet pepper into strips. Mix all ingredients and place in jars.

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

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

Roasted hot pepper recipe

Another type of snack comes from Georgia. The spicy vegetable will delight thrill-seekers in the cold winter, warming it up and boosting the immune system.

The following products are needed:

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

Pour oil generously into a hot frying pan and place the hot vegetable. If the pan is small, divide the cooking several times. Fry the vegetable on both sides until lightly browned, then cover with a lid and put out within a few minutes. Transfer the finished product into a convenient container and set aside.

Add honey and sugar to the remaining butter. Chop the garlic and herbs and send them there. Mix the mixture thoroughly and leave until completely cool. Add vinegar.

Distribute the pepper among the jars, compacting well. Fill cold marinade. If it turns out to be less than the required amount, then you should distribute it equally and add a little cold boiled water.

Leave the finished dish in the refrigerator for a day, then roll it up and store it.

Korean hot pepper seasoning recipe

Koreans are famous for their love of spicy foods. This fiery taste in their cuisine is present in everything from vegetables to fish. The most important secret of the spiciness of Asian dishes lies in the seasoning, the recipe for which is presented below.

We will need the following products:

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

Wash the vegetables. Cut the bell pepper and remove seeds and white veins. Remove the stem from the hot pepper and cut it into several pieces for convenience. If desired, you can remove the seeds. Peel the garlic.

Pass everything through meat grinder, alternating ingredients. This way they will mix evenly. Salt the workpiece generously and mix. Leave it like this for an hour.

Place the finished seasoning in jars, roll up and store.

This seasoning can be stored for several years and does not lose its quality, even if it sits for several winters in a row.

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

Above are recipes whose main ingredient is the hottest 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 its sweet brother, green tomatoes.

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

The variety of uses for hot peppers in cooking is vast, but nothing beats home-pickled vegetables, opened from your own stock during the cold winter season. It is tasty, healthy and brings back memories of hot harvest days.

It can be noted that if you suddenly want to try it for the winter, the recipes listed above will suit you perfectly.