Recipe for preserving hot peppers for the winter. Canned hot peppers in a meat grinder. Hot pepper: preparations for the winter. Several methods of preservation. Korean snack "Kochi"

22.01.2024

05/07/2014 5 298 0 ElishevaAdmin

Pickles, marinades, salads, sautes

Hot hot pepper is a specific and quite spicy vegetable that adds spiciness and brightness to any dish to which it is added. For all fans of spicy foods, we present tips and recipes for pickling hot peppers, in whole form, in pieces, with various additives and spices.

If you cannot live without savory, spicy dishes, then chili peppers are probably a frequent guest in your kitchen. Along with such additives as horseradish and garlic, it gives any food unique and unforgettable flavor shades that true gourmets value so much.

Some may wonder how it is that this hot pepper, which makes even men cry and causes a real fire in the mouth, can be a very popular product? Even scientists gave their answer to this question, noting that eating hot pepper stimulates the active production of happiness hormones - endorphins. This happens because the brain receives a signal about danger to the body due to the strong pungency of the vegetable, but in fact nothing bad happens to the body, so endorphins enter the blood, and the person eating the spicy dish is at the peak of taste and physical bliss. In turn, hormones of happiness stimulate the immune system, and thanks to this, blood circulation improves, and accordingly, pain and stress, if any, are reduced. So the next time you have a headache, just eat a small piece of hot pepper instead of taking harmful painkillers.

A very pressing question is: for whom is it harmful to eat hot peppers, and for whom is it beneficial? Doctors answer that eating hot peppers is contraindicated for everyone who suffers from any diseases of the gastrointestinal tract, but for everyone else, eating this vegetable is not only possible, but even necessary. The thing is that, among other things, hot pepper contains an incredibly large amount of useful, and most importantly, natural substances, such as vitamins PP, K, C, B9, B6, B3, B2, B1, A, beta carotene, phosphorus, choline, iron, potassium and many others.

The widespread belief that all spicy foods are harmful to health is a stupid misconception, since if you know when to take such a vegetable in moderation, it will have a positive effect on your health. By the way, it has already been proven that regular, but moderate, consumption of hot pepper helps improve the general condition of the body with various complications from diabetes and liver diseases, as well as getting rid of the hated insomnia. This vegetable also normalizes the activity of the nervous tissue of the brain, the functioning of blood vessels, treats bronchial asthma, allergies, atherosclerosis and even benign tumors.

An interesting fact is that the very common name for hot peppers, chili, turns out to be just a colloquial form. Chili, translated into Russian, means “red”, and hot peppers can have a color from dark olive to bright yellow. Quite often, this pepper is also called cayenne.

Probably everyone who regularly eats hot peppers has at least sometimes thought about ways to pickle and salt them for the winter. If yes, then read our article further.

Hot peppers can be prepared for the winter in a huge number of ways and technologies, and you can find so many recipes for pickling and salting that you won’t have time to try them all even in your entire life. It is dried, salted, pickled, preserved in lemon juice, vinegar, olive oil, and so on. Having studied all the information in detail, we have selected several of the best options. To get started, you can familiarize yourself with the most current and popular recipes for pickling and marinating chili peppers.

Marinating whole chili peppers. Recipe

Ingredients:

1. Hot pepper

2. Black peppercorns

3. Currant (cherry) leaves, horseradish

4. Dill umbrellas

5. Cinnamon, cloves, tarragon, basil

7. Sugar, salt, 9% vinegar

1. So, the marinade will be prepared in the following proportion: for one liter of water, take two tablespoons of sugar, four teaspoons of salt, and a teaspoon of vinegar.

2. Wash the pepper pods, cut off the ends if they are dry, but do not open the pod completely. You can only do this if you doubt the quality of the pepper inside.

3. Place any additives on the bottom of clean jars: spices, garlic, horseradish leaves, currants, black peppercorns and dill umbrellas, as well as pepper pods. Put the water to warm up, add sugar and salt to it. Pour boiling water over the peppers and cover with pre-sterilized lids. When the jars are cool enough to handle, pour the brine into a saucepan, bring to a boil and pour back into the containers. Now let it cool for literally five minutes, drain it again, boil it and pour it into the jars one last time, immediately add vinegar and seal. Turn the containers upside down and leave until completely cool.

Pickling chili peppers. Recipe

Ingredients:

1. Hot pepper - 1 kg

2. Fresh dill - 40 g

3. Garlic - 30 g

4. Celery greens - 30 g

5. 6% vinegar - 80 ml per 1 liter of water

6. Salt - half 60 g per 1 liter of water

1. Wash the pods, dry them and place them on a baking sheet. Bake in the oven until soft, remove and let cool completely.

2. Sterilize the jars. Place peppers, garlic and herbs among prepared containers. Put the water on the fire, add salt and vinegar to it, let it cool. Then pour into jars, place any weight and leave in this state for three weeks at room temperature. Store pickled peppers in the refrigerator.

Preparation from crushed chili peppers. Recipe

Ingredients:

1. Hot pepper - 1 kg

2. 5-6% apple (wine) vinegar - ½ tbsp.

3. Salt - 1 tbsp.

1. Wash ripe chili peppers of any color, or several shades, remove the stalks and pass without removing the seeds through a meat grinder with a large wire rack.

2. Mix the mixture with salt and vinegar, place in sterile jars and seal with lids. Store in a dark, dry and cool place. This is ideal for soups, broths, as well as meat and fish dishes. Can be used as a base for adjika.

Hot pepper preparation with tomato. Recipe

Ingredients:

1. Small chili peppers

2. Vegetable oil

3. Tomato juice (from fresh tomatoes)

4. Salt, sugar

1. Wash the peppers, remove the stems. Place a frying pan with vegetable oil on the fire and lightly fry the pods in it.

2. Wash the tomatoes and squeeze the juice from them. Pour into a saucepan, put on fire and reduce by half. Strain, add salt and sugar to taste.

3. Place the peppers in clean jars, fill each with tomato juice, seal and sterilize for at least twenty minutes. Remove and leave to cool.

Chili pepper preparation without salt. Recipe

Ingredients:

1. Chili pepper

2. Natural apple cider vinegar

3. Fragrant herbs: oregano, marjoram, rosemary, basil

4. Honey - 1 tbsp. per jar with a capacity of 0.5 l

1. Place clean chili peppers tightly in sterilized containers, fill them with vinegar to the very top, only so that the liquid completely covers the vegetables. Seal and store in a cool, dark place. The snack will be ready in just a month. The vinegar remaining after this rolling can be used as a sauce or dressing for dishes and salads.

Hot chili pepper preparation without vinegar. Recipe

Ingredients:

1. Chili pepper

2. Olive oil (cold pressed)

4. Dried herbs - your choice

1. Rinse the pods, dry and compact tightly into sterile jars. Fill with oil to the very top, seal and store in a dark room until ready to use.

Preparation of chili peppers in vinegar-oil marinade. Recipe

Ingredients:

1. Chili pepper

2. Spices and herbs - your choice

4. Bay leaf

5. Allspice

6. Horseradish root

7. Apple cider vinegar, olive oil (cold pressed) in a ratio of 1/1

8. Honey - 1 tbsp.

1. Rinse, dry with paper towels and place in jars in layers alternating with chopped garlic slices, bay leaves, spices, herbs and chopped horseradish root.

2. To prepare the marinade, take apple cider vinegar, combine it with oil and, stirring, dissolve honey in this liquid. Fill the jars with peppers with marinade, tighten and store in a warm place. It will be possible to use the seam after three weeks. In this recipe, if desired, you can replace apple cider vinegar with lemon juice. In this case, adding horseradish root becomes a must.

So, we told you, and you studied possible preparations of hot peppers for the winter. You have a lot of choice, start with your favorite recipes, but don't forget to try them all. After all, only after trying several options will you find your recipe and cooking technology! Good luck with your preparations and preparations!

Pickled hot peppers for the winter

Good afternoon, dear readers! If you like it spicy, I recommend preparing pickled hot peppers for the winter. It's not exactly a traditional preparation, but it's worth a try once.

What if you like it! And, especially since in winter during the flu season, such peppers are not only a snack, but also a good prophylactic for maintaining. Let's cook!

Pickled hot peppers for the winter without sterilization

Any pepper, red or green, is suitable for cooking. It is better to choose thinner pods, as they will marinate faster and are beautiful without damage. If the pods are very long, you can cut them into pieces. This pepper is suitable for any meat dishes.

You will need:

For 1 liter jar

300 gr. – hot hot pepper
2 tbsp. spoons - coarse salt
3 tbsp. spoons - sugar
100 ml. – table vinegar
Clean cold water
2-3 pcs. – bay leaves
5-6 pcs. – black peppercorns (you can also add allspice, mustard seeds, cloves)
Greens ( , ) – to your taste

How to cook:

1. Wash the jars and place all the spices at the bottom of each.

2. Wash the peppers, cut off the dry ends if necessary and put them in a jar (you don’t have to cut off the tails, it’s more convenient to take the peppers by the tail when tasting) to the very top.

On a note! If there is not enough hot pepper, you can add it (just cut it into thin slices). It will marinate and turn out no less tasty than spicy!

3. Pour hot water over the peppers and leave for 30 minutes. Then pour the water into a separate pan or bowl, add salt and sugar, bring to a boil and pour back into the jars.

4. After 5-10 minutes, pour the water back into the pan, add vinegar and pour it into the jars again. Pour the marinade to the very edge of the neck so that it pours straight out!

5. Now you can roll it up.

Calorie content of pickled hot pepper per 100 g. – 33 kcal.

Bon appetit!

On a note! If you don’t want to get VERY hot peppers, you can first soak them in hot water for 10 minutes or in cold water for a day (the water needs to be changed periodically). This way the sharpness and bitterness will partially go away.

Video recipe: Pickled hot peppers for the winter! Well, sooo delicious!!

Pickled hot pepper

Pickled bitter pepper for the winter in Georgian style

Of course, Georgians know a lot about savory snacks and probably know how to cook them correctly and tasty. Let's try their signature recipe too!

You will need:

2.5 kg. – hot pepper
A bunch of fresh herbs (parsley and)
4 things. – bay leaves
150 gr. – big
250 ml. – sunflower oil (olive oil is possible)
3-4 tbsp. spoons - coarse salt and sugar (adjust to taste)
500 ml. – table vinegar (you can use wine vinegar)
2 liters – clean water

How to cook:

1. Make small cuts on the bottom of the hot pods so that the peppers are quickly soaked in the marinade.

2. Pour water into a large saucepan, add sugar, salt, bay leaves, oil, vinegar and bring to a boil.

3. Cook the pods in the hot marinade for 6-7 minutes (you can do it in batches), just don’t let them float and stir and turn all the time.

4. Place the boiled peppers in a separate pan or bowl.

5. When the marinade has cooled, add finely chopped herbs and garlic and bring to a boil.

6. Pour the hot marinade over the peppers and place pressure on top.

7. Leave the pan in the refrigerator for a day, then transfer the peppers to jars for further storage.

Bon appetit!

Video recipe: Salting bitter capsicums in Georgian style

Pickled hot pepper

Armenian marinated bitter pepper

In Armenia, a fiery appetizer called “tsitsak” is prepared from young, still light green peppers. Served with meat dishes.

You will need:

3 kg. – hot pepper
250 gr. – large garlic
350 ml. – sunflower oil
500 ml. – (you can also take wine)
100 gr. – salt (adjust to taste)
Large bunch of fresh parsley

How to cook:

1. Wash the pods and make cuts at the tip.

2. Place all the pods in a large saucepan or bowl.

3. Finely chop the herbs and garlic, add salt, mix well. Add the resulting mass to the pepper and mix well again. Leave to marinate for a day, covering the pan or bowl with a lid.

4. Combine vinegar with vegetable oil and fry the peppers in a frying pan in small portions in this mixture.

5. Place the fried pods in jars and sterilize for 20 minutes.

6. Store in a cool place, but you can start tasting within a day.

7. If you try it for the first time, you will gently take your breath away and burn strongly!

Bon appetit!

On a note! Pickled hot peppers contain large quantities of endorphin - the hormone of joy! Which we so lack in the autumn-winter period to combat. And with pickled hot peppers you will always be in a good mood and cheerful.

Video recipe: Armenian marinated peppers

Pickled hot peppers with honey

In this recipe we will combine the incompatible - honey and hot pepper. But the result is amazing with its unusual taste and originality!

You will need:

200 gr. - hot pepper for 1 liter jar
2 tbsp. spoons - good quality
1 tbsp. topped spoon with coarse salt (try to suit your taste)
200 ml. (glass) – apple cider vinegar (can be table vinegar, but 6%)

How to cook:

1. Cut the tails of the pods a little and compact them tightly into the jar.

2. Prepare the marinade - mix vinegar, honey, salt. Pour the marinade over the peppers.

3. Close the jar with a lid and store in the refrigerator.

Calorie content of hot pepper with honey per 100 g. – 53 kcal.

Bon appetit!

Video recipe: Hot pepper with honey

Hot pepper in tomato

Hot pepper marinated in tomato for the winter

This is a recipe for those who don't really like spicy food. Tomato juice softens the pepper a little and is not so bitter.

You will need:

1 kg. – hot pepper
2.5 liters – with homemade or store-bought pulp
1 tbsp. heaped spoon (30 g) – coarse salt
3 tbsp. spoons (90 gr.) – sugar
¼ teaspoon – ground black pepper
3-4 large cloves of garlic (you should get a heaping tablespoon of chopped)
1 tbsp. spoon – table vinegar 9%
300 ml. – sunflower oil (olive oil is possible)
5 pieces. – bay leaves

How to cook:

1. Wash the pods, cut into pieces and put in jars.

2. Prepare the marinade filling. In a separate pan, cook tomato juice, salt, bay leaves, sugar for 20 minutes, then add vinegar and chopped garlic and bring to a boil again.

3. Pour the marinade over the peppers and roll up.

Bon appetit!

Video recipe: Preparing red hot peppers for the winter in tomato juice

Hot pickled pepper

Korean pickled hot peppers

This recipe is not a winter preparation, but for quick consumption. If there is no storage space. But you can cook it at any time of the year and the portion that you can eat in a short time.

You will need:

1 kg. – hot pepper
3-4 large cloves of garlic
400 ml. – clean water
70 ml. – apple or table vinegar 6%
1 teaspoon each – ground black and red pepper and coriander seeds
½ tbsp. spoons - salt and sugar (depend on your taste)

How to cook:

1. Wash the pods, cut the tails and put them in jars.

2. Prepare the marinade. Place all the ingredients from the list in a separate pan, let it boil and pour the prepared marinade over the peppers. Close the jars with lids.

3. Place in the refrigerator once cooled. You can eat it in 2-3 days.

Bon appetit!

Pickled hot peppers - quick and easy

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Hot hot pepper is a spicy vegetable that will add piquancy to any type of dish. Its fruits lend themselves well to various methods of canning. Fans of spicy food will highly appreciate the unique flavor notes of pickled hot peppers, and the recipes below will teach you how to pickle hot peppers correctly and, most importantly, tasty. Hot pepper marinated for the winter with oil is also very beneficial for the body, it contains a sufficient amount of vitamins and other useful substances.

For real gourmets, we also have recipes, and.

Whole pickled peppers are a great addition to hearty, fatty dishes. The spicy pods themselves are crispy and sour.

Necessary products (calculated for a 0.8-liter jar):

350 gr. hot pepper pods;
one hundred ml of grape vinegar;
1 garlic head;
3 green branches of cilantro and dill;
1 sprig of fresh mint;
500 ml filtered water;
1 tsp. l. coarse salt;
two tsp. seed coriander and sugar. sand;
2 laurel leaf;
2 buds of dried cloves;
3 pcs. shower. pepper;
5 pieces. black pepper

How to pickle hot peppers:

For pickling, choose ripe pods of hot peppers, that is, red ones, without any brown or green veins.
Rinse all the greens - mint, dill and cilantro - under cold water, shake off any drops, and tear off the leaves from all the branches. The stems are not useful for pickling, they can be thrown away, the fact is that they are too rough and even after pickling are unsuitable for food.
Simply separate the head of garlic into cloves; there is no need to peel them.
Wash the hot peppers, and then pierce each pod through and through near the stalk so that during pickling, excess air does not accumulate in the pepper.
Place the processed pods in any deep pan.
Boil clean water in a kettle or separate pan. Pour boiling water over the peppers, cover the container with a lid and wait five minutes.
Drain the pepper water into the sink and fill the pods with fresh boiling water again. Repeat this process three or four times. This procedure will help the peppers cook a little, but not cook.
Another way to blanch peppers: place the fruits in any saucepan, add water, wait until it boils, and cook for about 3 minutes. (after boiling), turn off the heat and leave with the lid closed for a quarter of an hour.
Pour filtered water into another pan, add granulated sugar along with salt, add all the peppercorns, coriander seeds, bay leaves, clove inflorescences, unpeeled garlic cloves and all the greens plucked from the stems. Place this mixture on the fire and wait until the liquid boils.
As soon as the water boils, pour grape vinegar into it, boil the marinade for about three minutes, remove from the burner and simply leave covered for another 15 minutes.
Place green leaves and garlic cloves (from the marinade) into the jar, then carefully place all the hot peppers, try not to damage them when placing them, add all the remaining spices from the marinade and pour the marinade itself to the edges of the jar.
Lightly press the peppers into the container with a fork to release any remaining air, close the lid tightly, wrap the jar upside down and leave to cool for 24 hours.
Store canned food in a cool and dark place.

Pickled twisted hot peppers for the winter

Twisted hot pickled peppers are a very hot seasoning. A similar preparation in the Korean language is called “kochi”. To prepare it, a minimum of ingredients are used, only three. The hot pepper pods are crushed along with the seeds, which give even more heat. The spicy gruel is perfect for meat dishes; it can also be added to soups or simply spread on bread.

List of ingredients:

pepper (chili) - 1 kg;
head of garlic;
table salt - 25-30 grams;
wine vinegar - 100 ml.

Pickling hot peppers for the winter recipes:

Wash the peppers well, cut off the top part with the stem of each.
Scroll the pods along with the seeds and garlic through a meat grinder. You can also use a blender bowl for blending.
Place the resulting slurry in a deep bowl, add table salt and wine vinegar, mix thoroughly with a spoon so that the ingredients are evenly distributed among each other.
Process jars with lids. For this seasoning, it is better to take small jars from 80 g to half a liter.
Place the peppers twisted with seeds into the prepared containers to the very edges and screw on the lids.
Store the preparations in the refrigerator or any cool place.

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.

Armenian marinated hot peppers:

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.

Marinated Georgian hot peppers in tomato juice

This preparation is interesting because the tomato juice is the sharpest in it. Pickled hot peppers in tomato juice go well with almost all meat dishes, soups, pilaf, even pasta and fish. For canning, it is better to take small containers from 200 to 500 ml. Pepper goes as an appetizer to main courses, and spicy tomato juice can, for example, be poured over pieces of meat or added to stir-fries for soups instead of regular tomato paste.

Necessary:

hot pepper - one kilogram;
red tomatoes for juice - 2.5 kilograms;
vinegar essence (70%) - one tablespoon;
rock salt - 1 table. false;
sah. sand - 3 tables. spoons;
vegetable oil - 5 table. l.;
laurel - 5 leaves;
garlic - 30 grams;
black pepper powder - a quarter tsp.

Marinated hot pepper recipe in Georgian:

Wash the hot pepper pods, place on a kitchen towel and dry slightly.
Make fresh juice from two and a half kilograms of tomatoes either through a juicer or in a blender bowl - then the juice will come out with pulp.
Grind the garlic into a paste.
Sterilize the selected containers for preservation.
Pour the juice obtained from the tomatoes into a saucepan and put it on the stove, it should boil and only after that add all the bulk ingredients (granulated sugar, black pepper powder and rock salt), and also throw in the bay leaves.
Stir the tomato mixture and cook for up to half an hour, do not cover the pan.
After 30 minutes, add all the pepper pods to the tomato juice. Stirring occasionally, cook for about 20 minutes.
As soon as the cooking time for the peppers has passed, add chopped garlic and pour in the specified amount of plants. oil, catch the bay leaf and throw it away.
Stir the mixture and bring to a boil. As soon as the contents of the pan boil, pour in vinegar essence, stir again and turn off the heat.
Using culinary tongs, carefully catch all the peppers and place them in layers in prepared jars, pour the remaining juice over these same peppers.
Screw the lids on tightly and wrap them in blankets. The workpiece will cool down within a day or two, then you can move it to the pantry.

Pickled hot peppers with honey for the winter

This pickled hot pepper preparation has a tart taste and a pleasant sweet aroma. The sweetness of honey and the bitterness of pepper combine perfectly with each other, and for lovers of everything unusual in cooking, pepper in a honey-vinegar marinade will undoubtedly become an exotic taste discovery. This pepper will especially go well with meat dishes. The pickling process is easy enough for a novice canner to handle.

What to take:

small hot peppers - two kg;
head of garlic;
vinegar (table) - 0.5 l;
honey (liquid) - two tsp;
fine ordinary salt - four tsp;
peppercorns - 5 pcs.;
plain water - 500 ml;
granulated sugar - 2 teaspoons.

Marinated Georgian hot peppers for the winter:

Loosely place the washed and dried whole peppers into pre-sterilized containers.
Pour half a liter of plain water into a small saucepan and mix in all the other ingredients in the recipe list.
Place over moderate heat and wait for the marinade to boil.
Immediately pour boiling water over the contents of the jars and close the lids.
The rolled and inverted workpiece will cool down within a day and a half, and can be stored in the cellar or refrigerator.

Pickled hot peppers will undoubtedly enhance the taste of any dish. Even if you are not a fan of spicy foods, it is still worth trying this vegetable, albeit in small quantities. It has been proven that hot pepper stimulates the production of happiness hormones. Nevertheless, it is contraindicated for people with intestinal and stomach diseases, but everyone else can safely eat it, of course, in reasonable quantities.

Hot peppers are used to add heat to a wide variety of dishes. It can be used all year round, but how to preserve this vegetable.

A simple solution would be to pickle the peppers in jars or other containers in which the mixture will be stored throughout the winter. Pickling hot peppers - recipes are collected for your convenience.

The spicy vegetable can be prepared for the winter and later used as a seasoning for dishes. And as a snack, such a preparation will look great on the holiday table. To make hot peppers more tasty and rich in flavor for the winter, you can add peppermint leaves, dill, cilantro or celery. This recipe includes celery greens.

For those who like to diversify their winter diet with the help of preparations, we would like to offer other twist options: pickled, salted or. You can easily find all these and many other recipes in our recipe book on the website.

Required ingredients:

Hot pepper – 1 kilogram;
Water – 3 liters;
Salt – 250 grams;
Bay leaves - 7 pieces;
Garlic – 1 head;
Celery – 150 grams.

Rinse the vegetables well;
In a suitable container, a large saucepan is better, put the prepared peppers, peeled garlic, celery, bay leaf;
In a separate container, you need to bring water to a boil, put salt in it, stir until dissolved and remove from heat, set aside to cool completely;
When the mixture has cooled, pour it over the prepared vegetables;
You need to put pressure on top of the mass; to do this, you need to put a large plate on the mass, and press it on top with something heavy, for example, a large jar of water;
The workpiece should stand under pressure for about 15 days, and it should be in a room; room temperature will shorten the salting time;
After the mixture is well salted, you can take the pulp out of it and put it into sterilized jars, you can sterilize it over steam or in the oven, the main thing is that the temperature regime is maintained correctly;
The remaining salt brine must be put on the stove and boiled, then this mixture must be poured into the mass;
All that remains is to close the workpiece with iron or nylon lids.

Salted peppers for the winter

For preparation, it is best to use a spicy green vegetable; it is more suitable for pickling and pickling. In a similar recipe, green peppers can be supplemented with celery greens. This combination makes the mixture more nutritious and healthy. Celery sets off the taste of a spicy vegetable quite well and becomes spicy.

Required ingredients:

Hot pepper – 1 kilogram;
Garlic – 5 cloves;
Salt – 200 grams;
Bay leaf - about 5 pieces;
Celery – 100 grams;
Water – 2.5 liters.

How to pickle hot peppers in jars for the winter

Wash and peel the garlic;
Wash the celery and place it in a container, it is best to take a large wide pan;
Wash the peppers, you don’t need to peel the pulp, you don’t even need to cut off the stalks, they will be salted well anyway, then put them in a container on top of the celery;
Now you need to place the peeled garlic and bay leaves in a container;
Now you need to prepare a mixture for pickling, bring the water to a boil, put salt in it, boil it a little and cool completely;
The cooled mixture must be poured over the fruits so that they are completely covered with the saline solution;
Place a plate on top, and place a large load on it, you need to leave the vegetables in this form for about 10-14 days, when the vegetables are salted they will change color from green to yellow;
The pulp itself needs to be put into jars, if the containers are not sterilized, then the twist will only need to be stored in the refrigerator, it will turn sour in a warm place, then pour the boiled saline solution over the fruits again, you can close the jars with lids and put them in a cool place.

Hot peppers for the winter

If you need to prepare a spicy vegetable, then you should definitely use this recipe. It is easy to prepare and does not require additional ingredients or unnecessary cooking elements. But despite its simplicity, this appetizer turns out very tasty and interesting. You can use vegetables of different colors for this recipe.

Required ingredients:

Hot pepper – 1 kilogram;
Table salt – 24 tablespoons;
Water – 3 liters.

How to salt hot peppers

The peppers must be sorted, seeds and stalks removed, and a cut made along the tip of the fruit; the cut should be about 2 centimeters long. This is done so that the pulp is completely and evenly salted;
Now the fruits must be placed in a container in which they will be salted;
Now is the time to prepare the solution itself in which the fruits will be salted, for it you need to boil 1 liter of water, add 8 tablespoons of salt to it and wait until the salt dissolves, if sediment has formed at the bottom of the pan, then the mixture must be filtered through several layers of clean gauze;
Hot brine must be poured into the previously prepared mass; the liquid must be hot;
Now it’s worth putting pressure on the mass, but it is important to ensure that the pulp is completely covered with salt liquid;
The mixture is left in the room for 72 hours;
After this, drain the mixture, and from the same amount of water and salt, prepare a brine and pour in the pulp again;
Again, we put the pulp under pressure and keep it for another 5 days;
After this, you need to drain the liquid from it and prepare a new brine from the remaining water and salt;
Remove the pulp from the mass, transfer it to sterilized jars and fill with new brine, now you can close the twists and put them away for storage.

Recipe for pickling hot peppers

All lovers of spicy foods should prepare hot bitter peppers; green fruits are especially spicy. But to reduce the severity, you can use yellow or red vegetables. Vegetables just need to be sorted and washed. If you wish, you can not roll whole fruits, but cut them into thin strips, then they will pickle much faster.

Required ingredients:

Hot pepper – 1 kilogram;
Salt – 8 tablespoons;
Water – 2 liters.

How to pickle hot peppers for the winter

You can take the pods unripe, so they retain their appearance and structure, rinse them well, remove the seeds, rough partitions, stalks and rinse well again, now you need to cut the pod along the tail by about 1.5-2 centimeters;
Now you need to place the pods in a prepared container, it can be a saucepan, a plastic container or a glass jar, this is where they will be when salting;
Now you can start preparing the saline solution, it is boiled from water and salt to remove sediment from the salt, the solution is filtered through a thin cloth;
It is necessary to pour a hot, almost boiling solution over the prepared fruits;
They put pressure on the pulp and put it in a dark place for 3 days, this time can be shortened if you put the container in a warm place;
After this, it is necessary to drain the liquid from the pulp and bring the solution to a boil;
Pour the boiling solution over the pulp and put it away for another 3 days in a dark place; it is advisable to cover the container with a thin cloth so that no debris gets into the mixture;
After this, you can transfer the pods into sterilized jars and put them in a cool room.

How to salt hot peppers with garlic and dill

This recipe needs to be prepared from slightly limp peppers, so after harvesting you need to leave them in the room for 1-2 days so that they lose some of the moisture and become soft. It's best to use fairly small pods, and they should be about the same size, otherwise smaller fruits will be saltier. Now you know how to pickle hot peppers

Required ingredients:

Hot green pepper – 6 kilograms;
Garlic – 3-5 cloves;
Dill – 1 bunch;
Coarse salt - 2 cups;
Cold water – 10 liters.

Step-by-step cooking instructions:

Rinse the pods without removing the stalk; the pulp must be pierced in several places with a fork or toothpick;
Now you need to put the fruits in a container;
Add peeled garlic and chopped dill to the pulp;
Dissolve the measured salt in cold water, you can take a little less than the recommended amount, pour the resulting solution into the pulp;
Put heavy pressure on the fruits and leave for several days, the process will go faster if you put the container in a warm place, the readiness of the fruits is periodically checked by opening the plate and checking the color of the fruits, if they have turned yellow, then the pulp has already been salted enough and you can move on to to the next stage of preparation;
After this, it is worth freeing the pulp from the liquid, otherwise they will be over-salted, to do this, put the fruits in a colander, you can squeeze out the pulp a little;
The fruits must be compacted well into a glass jar; if liquid is released from the mixture, it must be drained;
Now the jars can be sterilized by placing them in boiling water for about 10 minutes, after which you can roll up the jars and put them in a cool place;
You can do it a little differently and fill the compacted fruits with freshly prepared saline solution, then you should also put the jars for sterilization in boiling water for 10 minutes;
If you need to pour a saline solution over the fruits, you can not boil it, but simply mix cold water with salt and pour it into glass jars;
It is recommended to store this product at low temperatures.

Recipes for hot pepper for the winter should be used with caution, because the mixture turns out to be very spicy, since the concentration of the vegetable is high. Based on this, it follows that such preparation will be an excellent appetizer for meat and fish dishes. Moreover, you also need to be careful with salt; the mass already contains a large amount of salt.

Lovers of dishes with pepper will never refuse to “tickle” their receptors with hot hot peppers, pickled for the winter. They are used as a “spicy” side dish and sauces are prepared. Preparing bitter chili pods in a jar is like adding zest to a woman and pepper to a man. Did you know that hot pepper promotes the production of the joy hormone endorphin? Marinate the chili and you are guaranteed a good mood.

Most of the recipes are taken from Caucasian cuisine. They know a lot about spicy snacks, since not a single meal is complete without them.

How to deliciously marinate chili - the secrets of preparing hot peppers

Green, red - it doesn't matter. It also makes no difference whether the pods are whole or cut.
For canning, select thin, long specimens; they will marinate faster. And the jar will fit a lot more.
Be sure to trim off dry ends. Don’t remove the tail; it’s convenient to hold the pepper by it. Do the pruning carefully, without disturbing the integrity of the pod.
To remove some of the heat from the chili, I suggest soaking it in cool water for a day. Or pour boiling water for 10 minutes, then drain and begin the marinating process.

A simple recipe for pickled hot peppers in a jar

The easiest quick chili pickling recipe that doesn't require any special skills.

You will need:

Capsicum – 400 gr.
Water – 150 ml.
Sugar – 3 large spoons.
Garlic – 5 cloves.
Wine vinegar – 100-150 ml.
Salt - spoon.

Step-by-step recipe with photos

Cut the pepper pods into rings. There is no need to remove the seeds if you use them to prepare sauce and other dishes.

Place in a bowl for now.

Prepare the garlic cloves. Crush each one by pressing with the flat part of the knife. It will release juice and aroma better.

Pour water into the cooking vessel. Boil, add garlic cloves, all the sugar and salt.

Wait for the spices to dissolve, pour 100 ml. vinegar. Without delay, add the chopped chili. Try the marinade, it should be a little richer than you need for food.

At the first “gurgle”, without waiting for it to boil, turn off the burner.

Steam the jars and lids. Toss the peppers, pour in the marinade, and twist.

No twist is needed for immediate use. Close the pan with a lid and wait 15-20 minutes.
Then transfer it to a jar and place it on the refrigerator shelf. After a day, take a sample.

Hot peppers marinated with vinegar and oil

Recipe from the “Finger-licking” series. For beauty, the preparation can be made from red and green varieties of capsicum. Very tasty as an addition to a side dish.

You will need:

Pepper pods 1.5 kg.
Sugar – 2 tbsp. spoons.
Vegetable oil - 2 cups.
Parsley - a bunch.
Salt - an incomplete large spoon (0.75).
Essence – ½ teaspoon.
Khmeli-suneli - 3 teaspoons.

How to marinate:

Wash the pods and remove the stalk.
Pour oil into a frying pan and add pepper.
Sprinkle it with salt and sugar. Mix well.
Simmer over moderate heat, remembering to stir vigorously.
Notice that the pods have softened - add chopped parsley, hops, and vinegar.
Stir the contents and continue simmering for the next 15 minutes.
Fill the jars and screw them on. It is better to store preserved food in the cold.

Pickled hot peppers - recipe with cold honey

A popular recipe with excellent taste. There is nothing complicated in preparation, except maybe try to find apple vinegar. Or wine, it also makes the marinade gentle, without a pronounced vinegar smell.

What you will need for a liter jar filled with pods:

Apple cider vinegar - a glass (can be replaced with 6% vinegar).
Honey – 2 large spoons.
Salt - spoon.

Preparation:

Cut the peppers and place tightly in a liter container.
Mix the ingredients for the marinade separately.
Pour into a jar, close with a regular nylon lid, and place on the refrigerator shelf.

Whole hot peppers without sterilization

The simplest classic recipe for pickling for the winter with the traditional minimum of spices. It is made by double pouring, so no other heat treatment is required.

You will need:

Water – 5 glasses.
Salt – 2 tbsp. spoons.
Pepper - how much will go into the jar.
Sugar – 3 spoons.
Acetic acid 9% - ½ cup.
Bay leaf, dill, allspice. You can add mustard seeds and parsley.

How to marinate:

Prepare the pepper for harvesting - wash, remove dry ends.
Place spices on the bottom of the jars. Next, fill to the top with pods.
Pour boiling water over it. Leave for 15-20 minutes for the pods to warm up.
Drain into a saucepan, add bulk spices. Boil it. Stir until the salt and sugar dissolve.
Fill the jars with brine and hold again, warming the workpiece.
Boil the marinade again by adding vinegar. Return to the jar and roll up.
You can roll it under any lid - iron, screw, nylon, the jars do not explode.

How to pickle hot peppers in Georgian style

It’s worth learning from the representatives of Caucasian cuisine, because they understand savory snacks like no one else. This is a quick recipe, so make it for the winter, but be sure to leave a small portion, otherwise you will only be walking in anticipation around the refrigerator.

You will need:

Chili pepper – 2.5 kg.
Garlic – 150 gr.
Salt – 3-4 tbsp. spoons.
Leaf celery, parsley - a bunch.
Vegetable oil – 250 ml.
Bay leaf – 4 leaves.
Table vinegar – 500 ml.
Sugar – 3 spoons.

How to prepare:

Cut the pods at the base to quickly soak in the marinade.
Blanch the pods by throwing them into boiling water for 6-8 minutes. At the same time, stir vigorously, not allowing it to float. To make the process easier, add small amounts of chili to the pan. Place in a bowl for marinating.
Cook the marinade: add sugar, vinegar, oil, bay leaf to the water, add salt. Boil and wait for the spices to dissolve. Refrigerate.
Add chopped celery, garlic, and parsley to the marinade. Put it back on the stove and let it boil.
Pour boiling marinade over the pods. Place pressure on top. Once cooled, place on the refrigerator shelf.
After a day, put it in jars and store it in the pantry or cellar.

Armenian hot pepper recipe

Peppers for Armenian preparation are taken while still green and milky ripe. They are not too hot, but they are amazingly tasty when marinated. By the way, the Armenians call it tsitsak, so if you hear it, know what they are talking about.

Take:

Bitter green peppers – 3 kg.
Garlic – 250 gr.
Oil – 350 ml.
Parsley - 2 bunches.
Apple cider vinegar – 500 ml.
Salt – 100 gr.

Marinate:

Cut the pods with an X at the stem. Place in a wide bowl.
Chop the parsley. Crush the garlic cloves into a paste using a press. Place in a bowl, add salt and stir.
Place the pods in a bowl and mix well. Set aside for a day.
After the specified time, fry the peppers. To do this, mix oil and vinegar and pour into the pan. Fry the preparations in small portions.
Place the fried pods into jars. Sterilize in a 20 bath, timing the time after boiling.
You can try pickled peppers after a day; I recommend leaving at least a jar without sealing and sterilizing, placing it in the refrigerator.

Quick recipe for hot peppers marinated in Korean style

Fans of Korean cuisine, rejoice. You have not been forgotten. It won’t be possible to prepare the recipe for the winter; unfortunately, it won’t last long. But it’s stupid to refuse an amazingly delicious snack, right?

Hot pepper – kilogram.
Water – 2 glasses.
Garlic - half a head.
Ground pepper - a small spoon.
Acetic acid 6% - 70 ml.
Ground coriander - teaspoon.
Ground red chili - the same amount.
Granulated sugar, salt - ½ tbsp. spoons.

How to marinate:

Fill the jar tightly with the pods.
Prepare the marinade by boiling water in a saucepan, adding the ingredients suggested in the list.
Pour in and set aside for 2-3 days. Then taste and lick your fingers.

Video recipe for preparing pickled peppers: You'll lick your fingers

Video with a step-by-step recipe for preparing hot peppers for the winter. Make at least a couple of jars and enjoy. Good luck with your preparations!