Pickled pepperoni recipe at home. How to pickle hot peppers for the winter

01.09.2020

This snack has a low calorie content - only 27 kcal per 100 g. It contains 4.7 g of carbohydrates. Fats and proteins are equal - 0.9 g each. Many people think that eating spicy foods is harmful. Yes, there is some truth in this. For people with gastrointestinal problems, such a meal is really contraindicated.

For the rest, in moderation, it is even useful. For example, this product is high in sodium. Namely, this element is responsible for the water-salt balance in the body. In addition, hot pepper contains a lot of beta-carotene, which is converted in the body into It is a miracle element with antioxidant, anti-atherosclerotic, oncoprotective and regenerative functions. Also, hot pepper contains copper, iron and other valuable substances.

How to pickle hot peppers in oil for the winter

This appetizer came with Bulgarian cuisine... It is called "Pukani chushlet", which literally means "cracked little pepper". For its preparation, I advise you to use a spicy pepper of the "shipka" variety. However, if this is not the case, you can try to do it with another. Only then be sure to write how you did it.

The recipe for this snack is as follows:

kilo hot pepper;
120 ml of refined vegetable oil;
4 tbsp. tablespoons of sugar;
2 tbsp. tablespoons of salt;
1 carrot;
400 ml vinegar 6%;
6-8 garlic cloves;
parsley + dill (herbs).

We wash the pepper and let it dry on a towel. Meanwhile, mix the vinegar with salt, butter and sugar. We leave this mixture for 5-7 minutes so that everything is completely dissolved.

Chop the washed greens, and leave the garlic in whole slices. Cut the peeled carrots into rings.

After that, you need to fry the pepper in a dry frying pan until a slight blackening appears on the sides. During such heat treatment, the fruits begin to crackle (this is where the name of the dish came from). I advise you to fry such a volume in several batches - this way it will fry more evenly.

Place hot peppers in sterilized half-liter jars. Try to fill tighter, sprinkling with garlic, carrots and herbs. Pour the marinade on top, cover the jars with metal lids, sterilize for about 15 minutes and seal. Well, and then a classic of the genre - turn the dishes upside down and wrap them up. And when the workpiece has cooled, move it to the closet.

A simple way without sterilization - we cook with honey

This cooking option is really incredibly simple. Try one can and you will fall in love with this recipe.

You will need hot peppers (in terms of quantity, be guided by how much will fit in a liter jar). You also need to prepare 2 tbsp. tablespoons of honey (it can be replaced with 4 tablespoons of sugar). Also, stock up on a glass of 9% vinegar.

We wash the peppers, dry them with a kitchen paper towel and place them tightly in a sterile liter jar. We warm the vinegar to a comfortable temperature and mix it with honey or sugar. Pour this marinade over the vegetables. Cover the top with a lid and place in a cool place. After a couple of months of pickling, you can take out the appetizer and remove the sample.

More details step by step recipe bitter pepper with honey is described in detail in this video.

Marinate onions with chili peppers for the winter

This yummy can be added to salads, pizzas, first meals, or put on sandwiches. Or you can serve it as a snack. Here is such a versatile dish. For one half-liter jar you will need:

2 pcs. red large onions;
2 peppers (not very hot);
200 ml of 6% wine vinegar;
1 teaspoon of coriander seeds;
1 tbsp. a spoonful of salt;
120 ml of water;
3 tbsp. tablespoons of sugar.

Cut the peeled onion into thin half rings. Rinse the pepper, wipe it with a paper kitchen towel and cut into not very thin rings. Place the onion and pepper in a clean jar in layers.

Cooking the marinade. To do this, mix water with sugar, vinegar and salt. Next, add coriander grains here. Bring the mixture to a boil and pour the vegetables with it. They must be completely covered. Therefore, if the marinade is not enough, add boiling water to the jar.

We cover the container with a nylon lid. We cool the workpiece and send it for a couple of days in the cold. After that, you can open the piece and taste it.

By the way, the longer this snack is stored in the refrigerator, the tastier it turns out. And from experience I will say that onions are eaten a lot faster than pepper... If it ends in a bank, it can be reported.

Cold pickling hot peppers in vinegar

This dish turns out to be spicy with a pleasant sourness. For him you will have to take:

400 g of lamb's horn pepper;
250 g sugar;
400 ml 9% table vinegar.

The cooking process will take no more than 10 minutes. But the result will delight you the whole winter. First of all, we wash the hot chilli peppers, wipe it off with a paper towel and cut off the tails. We make several punctures with a fork along each pepper. We put the pepper in jars, the container must be sterile. Next, pour sugar into each bowl (the same amount). The sugar will soften the pungency of the pepper and make it softer. Then add vinegar.

We cover the cans with metal self-screwing lids. We turn the jars over several times so that the sugar crystals dissolve and send the workpiece to the cold. After 2-3 months, hot peppers prepared according to this recipe can be put on the table. He will be marinated by that time.

And in this video hot way pickling for the winter with vinegar essence 70%. The option is very simple, next year I will try to cook a couple of cans like this.

Adjika with red pepper and jalapeno with tomatoes

I’ll make it clear right away - do not peel hot pepper from seeds. All the pungency is concentrated right here. So why do this, is there we initially add pepper for pungency?

To prepare 6 liters of adjika, you will need the following set of products:

6 kg red bell pepper;
a large bunch of parsley;
500 g garlic;
1.7-2 kg of thick tomato puree (just twist the tomatoes and boil the gruel);
500 ml of vegetable oil;
300 g jalapenos;
salt + sugar (to taste).

Pass the peeled garlic through a meat grinder. Pour oil into a saucepan, add garlic gruel here, mix everything and leave for 15 minutes. In the meantime, we rinse the bell pepper and remove the seeds from it. And then grind the fruits in a meat grinder.

Remove the tails from the jalapenos and grind it into gruel in a meat grinder too. We send the pan with the garlic butter gruel to the stove. Cook the mixture for a couple of minutes over low heat. Then add chopped bell peppers and jalapenos here.

Mix everything thoroughly and cook over low heat for about an hour, stirring occasionally. Otherwise, the adjika will burn to the pan. Next, chop the parsley with a knife and send it to the pan. Then we enrich the mixture tomato puree and add the spice to the composition - salt + sugar. Add a little, stir and immediately take a sample.

At the same time, correct the severity of the adjika - for this I advise you to use ground red pepper. During storage, the pungency of adjika decreases. That is, when cooking, it should be slightly spicy than you want.

Adjika in Armenian

This appetizer has a savory taste. To prepare it, you will need:

2.5 kg of red sweet pepper;
600-700 g of tomato paste;
500 g hot red pepper;
100 g of garlic;
1 tbsp. a spoon of hops-suneli;
1.5 tbsp. tablespoons of salt;
1 tbsp. a spoonful of coriander seeds;
dried dill greens.

We wash the pepper (remove the seeds from the Bulgarian, and cut off the tails from the burning one) and pass it through a meat grinder. Then we send the gruel to the stove and cook over low heat for about an hour. Remember to stir the contents of the pot from time to time.

Then we lay out the adjika in sterile jars and seal them with metal self-screwing lids. Then turn the dishes over, wrap the canning and let it cool. Well, then move it to the cellar.

Armenian-style pickled green peppers

This appetizer is prepared with special hot pepper, which is called tsitsak. It is thin and long, yellowish-greenish in color. Although it is sharp, it is not stinging. A couple of things can be easily mixed with meat. The recipe is as follows:

3 kg of cicaca pepper;
a couple of heads of garlic;
dill greens;
a glass of salt;
5 liters of water.

Before cooking, Tsitsak should be left for a couple of days, spreading it out in the kitchen or on the balcony. As a result, the fruits should wrinkle slightly, wither. After that, we rinse the tsitsak, prick it with a fork in 2-3 places and send it to the pan. We wash the greens, chop coarsely with a knife and send them to the bowl to the pepper. Add peeled cloves of garlic there.

Making a pickle. To do this, dissolve in cold water salt and pour the peppers with this marinade. Cover the pan with a flat plate on top and set the oppression. We leave the workpiece at room temperature for several days. It is difficult to say how much tsitsak should be fermented. The time may take from 3 to 8 days. Still, there is a sure sign that will help you make sure that the pepper is ready. This is the color of the fruit - they will turn yellow.

Next, put the tsitsak with garlic and herbs in a colander. To remove excess liquid, I even advise you to squeeze the workpiece a little. Then move everything to clean jars. You need to stack more tightly to accommodate everything. In principle, you can then sterilize the jar for 15 minutes and roll it up.

There is another option for conservation. It is necessary to boil a new brine (for 1 liter of water - 1/5 cup of salt) and pour hot marinade on the tsitsak. After that, preservation should be sterilized for about 10 minutes. And then you need to cork it, turn the dishes upside down and wrap them up. When the conservation has cooled, transfer it to the closet.

Additional tricks

Before you start working with hot pepper, you need to take care of protection. This product is highly irritating after prolonged contact with the skin. And if you have wounds on your hands, the pain will become unbearable. Therefore, only use gloves when handling this vegetable. And one more thing - hot pepper ethers can greatly irritate the respiratory tract. Sometimes they even provoke a throat burn. To avoid this, wear a medical mask before handling a hot product.

You can pickle hot peppers of any type and color. The bank turns out to be a very beautiful "traffic light" 🙂 A great addition bell peppers, onions, etc. can become a hot product. Don't be afraid to experiment - it's hard to screw something up here. By the way, recipes for pickling sweet bell peppers,. I have prepared several proven recipes for you.

If your pepper is too hot, you can reduce its ardor. To do this, soak in ice water for a day. Only during this time will it be necessary to drain the old water several times and fill in the new one.

Now I am calm, because you have become the real experts in the field of hot pepper pickling. You can even advise your girlfriends on how best to preserve. If you have your own signature recipes, share them in the comments. And to improve your culinary skills, subscribe to updates. I say goodbye to you: see you again, my dear friends!

Pepper, canned and pickled for the winter, is not only an excellent appetizer, but also a full-fledged dish to the table. Cooking pepper is easy, and the benefits and pleasure of such a delicacy will not leave anyone indifferent. This article offers caring housewives several interesting recipes pickling peppers in tomato, in soy sauce, without sterilizing jars and much more!

Stuffed pepper - tasty dish, with whom you can delight your family on any day of the week and even guests for the holidays. Unfortunately, it is not always possible to buy fresh peppers. That is why smart housewives have come up with recipes for canning a ripe seasonal vegetable.

Pepper is best preserved in three-liter cans... Pickled peppers have a pleasant mild taste and perfectly withstand stuffing at any time of the year.

Required:

Pepper (any that you like: Bulgarian or the simplest sweet from the garden bed) - about one and a half kilograms
Bay leaf - for fragrant marinade(about three leaves, be guided by your preferences)
Pepper (spice) - black peas are best for canning, they add spice and flavor to the marinade
From other spices, you can also use allspice (a few peas depending on your preference), a sprig of celery or dill (for flavor) and salt

Marinade:

Water is the base of the marinade (about one and a half liters)
Vinegar (any) - exactly two large spoons
Salt is a large spoon, but not a slide
Sugar - one dessert spoon without a slide is enough

how to preserve pepper for stuffing for the winter?

Preparation:

Before you start canning, you need to prepare the pepper, for this it is cleared of seeds and stalks so that a beautiful "cup" of pepper remains
After peeling, each pepper should be thoroughly washed so that there are no seeds left - they can give a bitterness
Boil water in a saucepan. In this water it is necessary to blanch the peppers for one minute, not more. After boiling for a minute, each pepper is harvested with a fork.
peppers are transferred to a prepared jar, which has been sterilized
It is necessary to prepare a special marinade. All the necessary spices are thrown into boiling water and boiled for five minutes. Peppers are poured with hot marinade and the jars are rolled up in the usual way for storage

Peppers marinated with honey for the winter in jars

Some standard recipes they become boring a little and then you want to find a special marinade that will give you a variety of preservation. This recipe can be honey marinade able to make peppers sweet and sour, crispy and very aromatic. Such preservation has a very elegant look, because sweet and bell peppers have different colors that can be combined or separated.

For such preservation, you can also use paprika - a red and very fleshy pepper in its structure. Honey for preservation should be fragrant and natural, not the one made from sugar syrup.

pickling pepper with honey for the winter

This pickling recipe is good because it does not need any sterilization of the jars. Pickling takes place by double pouring.

Preparation:

For the preparation of such a pepper, two half-liter jars are ideal.
Half a kilo of peppers: Bulgarian, sweet, ratunda, paprika - are cleared of seeds and stalks. They should be thoroughly washed to remove seed residues.
Such pepper is pickled in the form of "tongues", so each fruit should be cut into several parts
Chopped peppers should be tightly placed in each jar and pour boiling water over, pressing one layer tightly against the other, leaving a little space for the marinade
After that, the peppers are poured with boiling water, the jars are covered with lids and stand in this state for about fifteen minutes
At this time, it is worth preparing a special marinade.
In a stewpan (it is recommended to take a stewpan because of its convenient handle), melt two large spoons of natural honey
Spices are added to honey: coriander to taste, black pepper, salt (a teaspoon), a spoonful of any vegetable oil, three large spoons of any food vinegar and half a liter of boiling water
From the jars in which the peppers were blanched, the water is drained and the peppers are poured with ready-made hot marinade
cans should be closed in any usual way and put away for storage

Try to combine several types of peppers in one recipe for the most delicious dish.

Georgian bitter pickled pepper

Pickled vegetables are very much in demand and popular in Georgia. That is why most of the recipes originated from this colorful country. Pickled hot peppers can become great recipe for a familiar table, it goes well with many simple dishes and serves as one of the best snacks for strong alcoholic drinks.

Preparation:

For such a recipe, you will need about two and a half kilos of fresh pepper harvest.
It does not need to be cleaned, it is enough to make a longitudinal cut of four to five centimeters from one side
This cut is necessary so that the marinade penetrates deep into the pepper and leaves a pleasant taste in its insides.
In a saucepan, you need to prepare a special marinade: To do this, pour a glass of vegetable mala into the bowl (you can use absolutely any oil, well, sunflower oil is best) and add half a liter of wine vinegar to the oil
The marinade also requires other additives: three full tablespoons of sugar (large, but without a slide), salt (it must be added to taste), bay leaf (about five medium-sized leaves)
Such a marinade must be able to bring to a boil over low heat.
Hot pepper should be boiled in a bubbling marinade. The entire amount of pepper, of course, cannot be placed immediately in one saucepan, so it should be divided in half and cooked alternately for nine to ten minutes. Each pepper must be pressed to the bottom as it floats up and taken out with a slotted spoon after cooking, folding it into a separate bowl
After cooking, the marinade should be cooled and only chopped 100 grams of celery (green part) and no more than 50 grams of parsley should be added to the cooled liquid
Mix the marinade with chopped herbs, about 150 grams of chopped garlic should be added to the marinade (less is possible, but then the pepper will not be so fragrant)
The marinade is thoroughly mixed and infused for five minutes
The peppers are stacked in a jar or kitchen bowl and covered completely with cooked marinade.
Try to stir the peppers thoroughly so that the marinade covers each fruit and can saturate it.
Dishes with pepper and marinade should be placed in the refrigerator for infusion and soaking.
Such a marinade should stand for one or two days until fully cooked before eating.

If you wish, you can also roll up ready meal in jars for the winter in the usual way, tamping carefully each layer of peppers.

Georgian bitter pickled pepper

Pickled peppers for the winter with vegetable oil

This pepper will be a great snack and salad for the winter. This recipe suggests marinating noble bell peppers with fleshy sweet pulp in oil and garlic. As a result, you get a spicy dish with a sweet and sour taste and a pleasant aroma. This pepper wonderfully complements simple dishes from potatoes, pasta and cereals. He is the best snack on the festive table.

You can marinate such peppers both whole and chopped. Chopped peppers will act as a salad, and whole peppers will serve as the basis for another dish, for example, stuffed peppers.

pepper marinated in vegetable oil

Preparation:

Prepare exactly one kilogram of pepper for pickling. Try to choose multi-colored fruits in advance so that your canning looks elegant and colorful.
Cut the pepper into petals or tongues and set them aside in a separate bowl.
At this time, it is necessary to prepare a special marinade: in a liter of pure water brought to a boil, you should dissolve the following ingredients: a large spoonful of salt (it is best to use table salt, not extra) and three tablespoons of sugar. When everything is dissolved, pour five tablespoons of vegetable oil into the water ( sunflower oil- best), a few grains of peppercorns, a few small leaves of laurel and wait for the next boil
When the marinade boils, pour four full tablespoons of table vinegar into it and squeeze out a head (maybe less - to taste) of garlic
Mix the marinade thoroughly again and pour the pepper in the jar with it.
Allow the hot marinade to scald, but do not cook the pepper for fifteen minutes
after that the marinade is drained, boiled again, once again the pepper is poured with hot marinade and rolled in the usual way

if desired, you can add 50 grams of finely chopped parsley to the recipe

Armenian style pickled hot peppers for the winter

Such pickled peppers are a must-have dish on the Armenian table. It is distinguished by its particular ease of preparation and unsurpassed taste. As a rule, men really like Armenian-style pepper, it is not uncommon for it to be referred to as "Tsitsak". "Tsitsak" serves as an excellent appetizer and an addition to potato, meat, fish and cereal dishes.

Preparation:

You will need about six pounds of pepper for pickling. Try to keep the correct proportions of the varieties. Use for cooking at least 70% of any hot pepper and only 30% sweet (can be replaced with Bulgarian)
The pepper is being prepared for pickling: it is washed but not chopped, since the recipe assumes its whole state. Try to choose not large fruits in advance.
To make the dish spicy and fragrant, prepare a whole handful of fresh garlic
Another ingredient is a bunch of fresh aromatic dill, which will give the dish a pleasant taste and smell.
The brine is very simple: ten liters of boiling water with two glasses of salt
The first stage of cooking involves putting the peppers on the table at room temperature. In this state, the pepper should lie down for several days in order to slightly wither and become softer.
After this process, each pepper is washed again and pierced in several places with a fork (so the marinade can get inside the pepper)
The peppers are stacked in a large bowl, where they should be mixed with finely chopped dill and squeezed garlic.
Boil water and dissolve brine salt in it
Cover the peppers with the prepared brine and be sure to cover the vegetable with a bay
This pepper should be left at room temperature for several days. They are considered ready when they turn from green to yellow.

Depending on the temperature conditions in the kitchen and even the weather, the salting process can last from two to five days. The higher the temperature in the kitchen, the faster the pickling will be.

Ready Tsitsak pepper can be served immediately after being ready, or you can put it in dense layers in a sterile jar and roll it up for the winter in any usual way.

pepper "Tsitsak", hot pickled pepper in Armenian

Pickled bell peppers for the winter without sterilization

Pickled pepper is always to the taste of all household members. It turns out that there are some recipes that suggest closing it without sterilizing the cans, which significantly saves time and effort.

Preparation:

This recipe for pickling pepper can easily be called "basic" or "classic"
You are free to use absolutely any pepper for pickling, but Bulgarian is best suited, since only it has the best taste with a sweet note and a beautiful fleshy structure
The nice thing is that in addition to pepper, you can use any other ingredients: horseradish, herbs, casting any berries, dill umbrellas and spices to taste
About four kilograms of fresh peppers should be washed and peeled from the seed insides, and the stalk should also be removed.
Each pepper must be cut into four tongues - the most convenient form for pickling
Boil three liters of pure water and dissolve salt and sugar in it (salt requires no more than a third of a glass (you can use less, adjust the amount to your taste), and sugar - exactly two glasses)
After the brine has boiled, add exactly a glass of apple cider vinegar or the most ordinary table vinegar to it
Pickling jars should first be thoroughly washed with water and baking soda and wiped dry
Peppers should be placed beautifully and tightly in jars.
Each jar is covered with a ready-made hot marinade.
If you wish, you can put your preferred ingredients in each jar: garlic, celery, herbs
The jar is rolled up in any usual way and put away for storage

quick cooking pickled peppers for the winter without sterilizing jars

Pickled hot chili peppers for the winter without sterilization

Each housewife must marinate a couple of jars of hot pepper for the winter to delight her family delicious snack in the winter. It is not at all difficult to preserve bitter peppers without sterilization - all you need to do is have a good vinegar marinade and thoroughly washed baking soda jars.

Preparation for one half-liter jar:

Prepare about 250 grams of fresh hot pepper for pickling
It should be thoroughly washed with running water and dried.
Each pepper does not need to be peeled, it is enough to make one small longitudinal cut in it, through which the marinade can easily get inside and leave its pleasant taste
Set the cut peppers aside and start preparing the marinade
In a saucepan, boil exactly a glass of clean hot water water should be dissolved half a teaspoon of ordinary salt (not extra: use stone or sea salt) and a small spoonful of sugar
After dissolving in hot water, throw in the spices: half a spoonful of black peppercorns, half a spoonful of coriander (in this case, you will need exactly coriander seeds) and a spoonful of vegetable oil (absolutely any to your taste)
Remove the marinade from heat and add a couple of tablespoons of vinegar to it, mix thoroughly
The pepper is placed in a peeled jar, a dill umbrella and a couple of garlic cloves are placed on top. The pepper is poured with marinade and rolled in any usual way until winter

bitter pepper, pickled for the winter without sterilizing the jars

Fried and baked peppers canned for the winter

Preliminary heat treatment will help diversify the usual recipes for preserving pepper. It turns out that you can pickle not only fresh, but even fried and baked peppers.

Preparation:

One ready-made liter jar of pepper requires about seventeen to twenty fleshy fruits. Use either bell peppers or bell peppers
Prepare the peppers in advance. To do this, it must be cleaned of the seed insides, cut off the stalk. Put a clean glass of pepper in the oven at a temperature of 150 degrees for 20 minutes or fry in vegetable oil until softened
Fried peppers should be placed in jars prepared for preservation and each layer of pepper should be slightly sprinkled with chopped garlic, the amount of which you independently adjust to taste
Prepare a special marinade. For this, water is not useful. In about 60 milliliters of table vinegar, dissolve only half a spoonful of salt and a tablespoon with a slide of sugar
This marinade should be poured over the peppers. Don't worry about too little marinade. Peppers past heat treatment let the juice, which will be quite enough
Such a jar should be well rolled up and wrapped in a towel or even a blanket so that it slowly cools and thus marinates. After cooling down, put the storage jar in a cool place.

fried or baked pickled peppers for the winter

Pickled peppers for the winter with onions

Two kilograms of sweet pepper must be peeled from the seed insides and cut into beautiful petals
Half a kilogram of onions is peeled and cut into neat slices, six pieces from each onion
The tongues of pepper should be beautifully placed in a jar, combining them with chopped onions and a few cloves of garlic, as well as parsley leaves (this is optional)
Pour the mixture with hot marinade, cover the jar with a lid and leave it in a calm state for ten minutes
After that, the marinade should be boiled again and pour the pepper again before rolling.

winter pickled peppers with onions and parsley

Marinated bell pepper with garlic

Two kilograms of bell pepper should be peeled from the seed insides and the stalk should be cut off.
A finished glass of pepper must be chopped into wide strips or petals
Prepare a marinade for pepper: dissolve a tablespoon of sugar and tea salt in a glass of water
Add spices to the marinade to taste: peppercorns, bay leaf, coriander, dill, bay leaf, horseradish root
When the marinade boils, pour exactly two tablespoons of any vinegar into it
A head of garlic should be squeezed into the finished marinade (you can use less or just choose not large head garlic)
Carefully put the chopped peppers in a jar prepared for conservation and pour the marinade over the peppers. You can leave it for a while, and then drain the marinade, boil it and pour over a new one - this option will make your pepper softer and juicier. You can also immediately roll up the jar after the first pouring of the marinade - this pickling option will make the pepper crispy

pickled bell pepper with garlic

You can add a small bunch of chopped parsley to the jar for a variety of recipes and flavor.

Pepper stuffed with cabbage and vegetables for the winter

This recipe is very unusual for the usual table, it allows you to diversify the usual table with a delicious wonder and treat guests.

Preparation:

To prepare such preservation, you will need a kilo of selected bell pepper, which must be washed and cleaned of seeds.
You should also grate two large carrots on a coarse grater and grate half of the cabbage on a shredder - this is a filling for pepper
Prepare a special marinade: in a liter of water, dissolve about half a glass of any vinegar, two-thirds of a glass of sugar and half a glass of vegetable oil. Add salt to taste
The marinade should be cold. You can also optionally include fresh chopped onions and herbs in the recipe.
Each pepper should be stuffed with finely grated carrots and cabbage in preferred proportions.
The peppers are neatly folded into a sterile jar and only then they are just as neatly poured with the prepared marinade
The can is rolled up in the usual way and stored in the pantry

pepper, stuffed with cabbage and pickled for the winter

Korean pepper for the winter

This recipe allows you to cook delicious food at home. vegetable dish with lots of ingredients. Korean-style pepper turns out to be spicy and juicy.

Preparation:

Two large bell peppers (red and yellow) should be peeled and chopped into beautiful strips one centimeter thick
For the recipe, you will also need about half a kilogram of coarsely chopped white cabbage.
One medium carrot must be grated on a coarse grater with the longest possible shavings
Pass five cloves of garlic through the garlic press and add to the rest of the ingredients.
Prepare a special marinade: you will need to boil one and a half liters of water, in which you need to dissolve two (but without a slide) tablespoons of salt and only one sugar
After that, let the marinade cool slightly until warm and pour in about two tablespoons of classic soy sauce
You will also need to add half a glass of vegetable oil to the marinade (use any: olive, sesame, sunflower)
The last ingredient in the marinade is two large tablespoons of vinegar.
Mix the vegetables thoroughly in a bowl by hand, add two finely chopped chili peppers to them, cover them with the prepared marinade and mix thoroughly again, squeezing in your hands each time
Roll vegetables into prepared sterile jars in the usual way

pickled spicy peppers in Korean

Pepper in tomato for the winter

About five kilos of fresh and fleshy Bulgarian peppers must be peeled and cut into petals
in a separate saucepan, cook tomato filling: dilute half a liter in about two liters of water tomato paste, salt with 100 grams of salt and add no more than a glass of sugar
After dissolving salt and sugar, a glass of vegetable oil and half a glass of vinegar are added to the tomato filling.
The tomato sauce is brought to a boil. After that, chopped peppers are sent to the boiling filling and stewed in it for about twenty minutes
During this time, a thorough sterilization of the jars is performed.
Several cloves of garlic are squeezed into the boiling filling. The hot mass is poured into jars and rolled up for the winter

Video: "Sweet peppers in tomato for the winter"

Description

Pickled hot peppers has been popular for quite a long time. The fact is that people like it not only because of its burning taste, but also because when it is used, a large amount of endorphins, otherwise known as the "hormone of happiness", are released into the bloodstream. These very endorphins stimulate the immune system, as well as improve blood circulation, help relieve pain and fight stress. Thus, bitter pepper not only tasty addition to a variety of dishes, it is also a good natural health-improving agent!

The use of this dish is contraindicated for those who suffer from ulcers, gastritis, increased or decreased acidity of the stomach and other problems of the gastrointestinal tract. For the rest, hot peppers (including pickled ones) are very useful, because it contains a large number of elements valuable for the body: beta-carotene, iron, potassium, calcium, all kinds of vitamins, etc.

Some believe that, because of its pungency, such a dish is harmful to most of those who consume it. But this is not at all the case! V folk medicine hot peppers are used as a good remedy for insomnia, asthma, epilepsy and benign tumors.

How to pickle hot peppers with garlic and onions at home will tell you our recipe, in which you will find step by step photos cooking process. They will help you avoid confusion and get everything right. Cook such a dish once and you will cook it regularly.

Ingredients

(10 pcs. Green and 10 pcs. Red)
(5 teeth)
(4 pcs. Small)
(2 pcs.)
(1 tsp.)

To everyone who loves interesting snacks, will definitely like this pickled hot peppers for the winter. Firstly, it looks very unusual and appetizing: the multi-colored pods of pickled hot peppers just ask for a mouthful. Secondly, the taste of this preservation will be exactly what you expect from it: very bright and scorchingly spicy.

But, at the same time, it is spicy to the extent that one would still want to try this appetizer, and not think about how to extinguish its spiciness. The ingredients in this pickled hot pepper recipe are carefully selected to make the pungency feel distinct but not overwhelming.

A big plus of this pepper is that it is easy to cook - you don't even need to cut it: blanch, pour marinade and sterilize a little. So for those who are looking for a simple hot pepper recipe for the winter, this one is for sure suitable. I will gladly share how to properly marinate hot chilli peppers so that it turns out to be very tasty, and how to prepare hot peppers so that it is simple and quick. with your tried and tested recipe. Let's go to the kitchen?

Ingredients for 4 half liter jars:

200 g green hot pepper;
600 g red hot pepper.

For each can of 0.5 liters:

3-4 cloves of garlic;
5-7 peas of black pepper;
2-3 peas of allspice.
25 ml vinegar 9% (5 tsp).

Marinade:

1 liter of water;
2 tablespoons of sugar;
1 tablespoon of salt.

How to pickle hot peppers:

We sort out the peppers, discarding the rotten ones, with the broken skin. Rinse the peppers thoroughly with running water. If the ponytails are long, trim them slightly.

In a large saucepan (5-7 L), bring the water to a boil over high heat. For the specified amount of peppers, the water should be at least 3.5 - 4 liters. Put salt in boiling water - 2 teaspoons per 4 liters of water. Lower the peppers and simmer over high heat for 5 minutes.

Immediately transfer the peppers to cold water (about the same large amount) so that they cool quickly. Soak the peppers in water for 5 minutes and put them on a dish.

At the bottom of pre-sterilized jars, put 2-3 cloves of garlic, black and allspice peas.

Carefully place the pepper vertically, trying not to crush it and place it more tightly in the jar. Put the remaining garlic on top.

Prepare the marinade (1 liter of marinade was used for the specified number of peppers). Bring water to a boil, put salt and sugar in it and stir until the crystals dissolve. Pour vinegar into each jar and then pour boiling marinade to the top.

Cover the jars with lids and send them to sterilize - put them in a saucepan, fill them warm water, a little short of the neck of the cans. Bring the water in a saucepan to a boil and sterilize the jars of pepper for 8-10 minutes. Then the cans are hermetically sealed and turned upside down.

You can store such pickled chili peppers at room temperature, in a dark place.

Foreword

Pickled hot peppers are rarely harvested for the winter. Meanwhile, this is not only very useful for the body, but also a very tasty and universal preparation - it can be used for many dishes. There are a great many recipes for preparing it for the winter, and the preparation process itself is quite simple.

Only fresh hot peppers should be purchased for pickling. Fresh frozen is also perfect. By the way, freezing hot peppers in the freezer is very convenient when there is no time immediately after purchase to process it into preparations for the winter or you want to use this vegetable fresh when preparing various dishes all year round... Whole pods, sorted by size and quality, laid out in plastic bags or plastic containers, can be safely stored in the freezer without losing their properties for 1 year. Before using for food, the required amount of pepper must be removed from the refrigerator and allowed to thaw.

Hot chilli

Pods should be chosen with a bright color, fleshy, crunchy, with a smooth, dense skin without wrinkles. Do not take damaged and spoiled, as well as even slightly wilted 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 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 such preservation due to its sharpness cannot be eaten quickly, and it is best to pickle vegetables of the variety Bird eye which many people mistakenly call Chile(this is the name of all hot red peppers). Their pods are perfect in size for this.

Pods of other varieties are larger or longer. It will be more difficult to pack such peppers into 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 fruits in half. Although from the fact that the peppers that did not fit had to be pickled chopped, even into several pieces, the taste of the preparation will not suffer at all. Rather, it is more 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 throw it away or put it aside right away, otherwise it will ruin both the marinade and the entire harvest for the winter. It is recommended to cut a dubious-looking pod to check if it is damaged inside or not. Then wash all the 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, 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 each pod is separately washed from all sides and transferred to another dish with water. After that, put the washed batch of pepper into a colander and rinse under running cold water. If you look into the cup where the 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, which would not have been possible to remove from the pods only by general rinsing in a colander. Probably, there would be no harm from it to the body, but unless, after seeing this, someone will continue to wash hot peppers in a different way.

Then we decide in what form we will marinate the pods - whole or cut. For those who are contraindicated in very spicy, and who prefer moderate pungency more, it is necessary to cut off the top and tail of the fruit, then cut the peppers in half lengthwise and remove the partitions and all seeds from them. They contain 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 spicy lovers, all the relish is in the full-fledged pungency of such a workpiece. It also makes it more useful. Indeed, the pods will retain the amount of vitamins and nutrients that are contained in the partitions and seeds. Healthy people without contraindications to spicy should not be afraid to pickle whole peppers, since pickling significantly softens the pungency of this vegetable... Leave the tails of the whole pickled pepper - you do not need to cut them off. It will be convenient to hold onto them in the process of preparing preparations for the winter, especially when packing vegetables in cans, as well as when eating pickled pods.

The only thing to do with the tails of the pepper is to cut off the ends if they are dry. Then, if you still want to reduce the severity of the 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 crispy, you don't need to blanch it. Then, too long whole pods that do not fit in the jar will have to be cut across in half. After all this, you can start pickling the prepared pepper.

Having decided on the method and recipe, we proceed to pickling it. We start by placing the pods in jars. Of course, jars and lids for them must be thoroughly washed beforehand and then sterilized. In order for the pods to fit the maximum number of jars, they must be placed vertically. It is best to lower the first peppers over a 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 the cutlery can be removed from it, since the rest of the pods can be easily stacked vertically between the ones already in the container.

Pickled hot peppers

Peppers should be placed in jars strictly along their shoulders, 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 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 marinate the pepper. After pouring the marinade into the jars, they must be tightly closed - rolled up, screwed on or sealed with the appropriate canning, screw or nylon lids. The tightness should be checked immediately by tilting the can. If the marinade does not come out from under the lid after a while (no more than 15-30 s), then it is closed well.

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

After complete cooling, the workpieces are transferred for storage to the basement, cellar, insulated balcony or shed. The temperature there should be in the range of 0– + 5 o C. It can also be stored in the refrigerator. If there is room. Pickled peppers rolled up in cans can be stored indoors with room temperature... But at the same time, it must be placed in a dark place away from any sources of heat. And it will only be stored under these conditions for about six months. The preparation of hot pepper must be "ripe" until it is fully prepared. This will take 3 weeks. Pods, punctured before laying, cut and crushed, “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 with a tight nylon lid.

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

Then add other spices and seasonings, mix everything. When this solution boils, pour vinegar into it. Once again, mix everything quickly, 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 a few of these simple, quick-to-prepare blanks. In the marinade of each of them, before pouring it, if desired, you can add allspice and black peppercorns, clove buds, bay leaves.

Pickled salt recipe. 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 each spoons; 9% vinegar - 3 tbsp. spoons; water - 1.5 liters.
Recipe without salt, only with sugar. The workpiece is sour with a slight pleasant sweetish aftertaste. You will need hot peppers, and for the marinade, in terms of pouring it into one can of 0.7 liters: water and 9% vinegar - 150 ml each; sugar - 1.5 tbsp. spoons.

Pickled chili in a jar

Now more complex recipes... They are called that only because they have more ingredients for the marinade. But in fact, pickling peppers on them is as easy as in 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 this, moreover, will take extra time.

Mint recipe. You will need:

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

Put the cloves and mint in the jars along with the prepared pods. Then pour the prepared marinade into the containers.

With garlic and horseradish root. The recipe is given for one 0.5 liter can. You will need:

pepper - about 300 g;
average thickness horseradish root - 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 the marinade:

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

The horseradish root must 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 from water, sugar and salt. We fill a jar of vegetables with it, and then pour vinegar into it.

Perhaps the most flavorful recipe... You will need:

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

This recipe contains 1-5 garlic, peppercorns, leaves, cloves and dill. lay out in jars along with prepared sharp pods. Add the rest of the seasonings to the marinade before boiling. Pour vinegar in the specified amount into jars after pouring the marinade into them.

Almost any of the above recipes can be chosen for making hot peppers in a cold marinade. We leave the composition and quantity of all ingredients unchanged, except for the main ones for filling. 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 prepared marinade. But water, vinegar, salt and sugar must be taken in a completely different amount. The fact is that cold marinade it is necessary to do it with a higher concentration of vinegar, therefore, the amount of the other main ingredients of the filling also changes.

Pickled hot peppers

This is necessary to compensate for the lack of boiling of the marinade and hot working them of the workpiece when it is poured, that is, to increase the conservation properties of the fill. Based on a 0.5 liter can, densely filled with pepper, you can prepare a cold marinade according to one of the following recipes. With the minimum permissible vinegar content, this is the option for pouring. You will need: non-iodized salt - 1 teaspoon; sugar - 2 tsp; 6% or 9% vinegar - 4-5 tbsp. spoons; pepper juice remaining after the preparation of hot or sweet peppers, or water - add as much as there is space 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 glass 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 sugar in the same amount instead of honey. Another option: 1 tbsp. a spoonful of sugar and honey. And one more "strong" marinade based on a 0.5 liter jar filled with pods. Required: 6% vinegar and vegetable oil(preferably cold-pressed olive) - in a 1: 1 ratio; honey - 1 tbsp. spoon.

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