Hot pepper: cooking recipes. Pickled hot peppers. Pickled chili peppers - the most delicious recipes

They don't marinate very often. Meanwhile, it makes excellent preparations. From our article you will learn how to pickle it, get acquainted with recipes, and learn how to pickle vegetables for the winter. We attach a photo to the recipes for hot pepper preparations.

Properties of pickled hot peppers

Pickled hot peppers are not only a savory snack, they are also very healthy:

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

Hot pepper varieties

Those who regularly prepare for the winter and consume this product are in an invariably good mood, the source of which is endorphin. Hot pepper, even in prepared form, stimulates the production of this “happiness hormone”. They say that if you have a severe headache, just eat a piece of the “fiery” vegetable and the pain will go away. So it’s worth including this product in the list of winter preparations.

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

Advice. Before you start pickling hot capsicum, put on rubber gloves, otherwise you will experience all the delights of its fiery character on your skin.

How to pickle hot capsicums

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

Bitter pods in oil marinade

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

peppers are washed and dried;
put in jars, sprinkling layers of dry spices and chopped garlic;

take unrefined olive or sunflower oil and bring to a boil;
pour hot oil into jars and seal;
sent to the basement.

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

Fiery snack "Gorgon"

To prepare this hot preparation you need:

take 1 kg of pods, wash;
cut off the ponytails;
cut shallowly on the blunt side;
place vegetables in clean jars;
pour boiling water for 10 minutes;
replace boiling water with marinade;
roll up jars without sterilization.

The marinade is prepared from 1.5 liters of water, salt and sugar (1.5 tbsp each), 3 tbsp. spoons 9% vinegar. Boil the first 3 ingredients, then add vinegar.

Armenian-style hot pepper appetizer “Tsitsak”

Following this recipe, you will get a very spicy dish. For pickling, not just any pepper is suitable, but only thin and long, salad-colored. I don’t wash the pepper, but immediately lay it out on the table so that it wilts slightly, then:

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

Peppers need to be washed and dried well before harvesting.

Another option:

pour cold marinade into jars;
cover the salted pepper with nylon lids;
put it in a cold basement.

Pickled bitter pods in Georgian style

This appetizer is quite spicy:

Peppers with stems are pricked and left on the table for a day.
Pour boiling water for 15 minutes, then drain.
Peel the garlic (6 heads), grind it in a meat grinder along with cilantro, dill, and parsley.
Add salt (a glass), apple cider vinegar (2 glasses), sugar (0.5 glasses), vegetable oil (4 glasses). This quantity is calculated for 5 kg of pods.
Boil the marinade, pour the raw materials over it, mix, leave for 2 hours.
Place in jars and sterilize.

Attention: the time to sterilize 0.5-liter jars is 10 minutes, liter jars - 20.

Hot pepper in honey marinade and tomato sauce

To prepare pepper according to this recipe, you need to have a cold place to store it, because... It is not sealed hermetically. The jars are closed with plastic lids. Marinade recipe:

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

Hot peppers can be pickled or salted

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

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

As you can see, you can make a lot of preparations for the winter from bitter pods. They will wonderfully diversify your menu.

Hot salted pepper: video

If you thought that hot pepper is just a seasoning, then you were very mistaken! For several years now I have been rolling up pickled hot peppers for the winter - it turns out to be an excellent appetizer. Yes, yes, simple and nothing more (if you don’t take into account the marinade). Those who love spicy dishes will really like this preserve.

And the recipe for pickled hot peppers will pleasantly surprise you with its simplicity and speed of preparation: although it contains sterilization, it does not take long at all. You can prepare hot peppers for the winter either whole or in pieces: either way it will be tasty and appetizing. Perhaps someone likes to take whole peppers and bite off them, while others find it more convenient to eat canned hot peppers for the winter in pieces (that’s what I used this time).

And the color of the peppers doesn’t really matter: you can put green and red, or a mix – a mixture of both – into jars. The most important thing is that it turns out very, very tasty: scalding hot, invigoratingly bright. Well, have I interested you? Then I hasten to tell you in detail how to preserve hot peppers for the winter - a step-by-step recipe with photos at your service!

Ingredients for 4 half-liter jars:

300 g green hot pepper;
700 g red hot pepper;
1 liter of water;
1 tablespoon salt;
2 tablespoons sugar.

For each jar:

3 cloves of garlic;
6-8 black peppercorns;
2-4 peas of allspice.
25 ml 9% vinegar (5 tsp).

How to pickle hot peppers for the winter:

For canning, choose fresh, elastic, unspoiled peppers. Wash the peppers in running water. Place in a colander to drain excess liquid.

Cut the peppers into rings approximately 3 cm long. Cut each ring in half lengthwise. Remove the seeds and cut off the stalk. We work carefully! Don't forget that peppers are hot - it is not recommended to rub your eyes or touch other foods! After use, the knife and hands should be washed thoroughly. If you have very sensitive skin, I recommend wearing gloves when cutting peppers.

In a saucepan over high heat, bring salted water to a boil (2 teaspoons of salt per 4 liters of water). Place the peppers in a colander, which we lower into boiling water. Let the peppers sit like this (the heat under the pan remains high) for 2 minutes.

Then quickly lower the colander with the peppers into cold water and let sit for 5 minutes until it cools.

Place garlic, black peppercorns and allspice into pre-sterilized jars. Pour vinegar.

And lay out the pepper.

Prepare the marinade. Bring the water to a boil, add salt and sugar and stir until the crystals are completely dissolved. Pour marinade over peppers in jars.

Cover the bitter peppers pickled for the winter in jars with lids and sterilize them in boiling water for 7-8 minutes.

Then immediately seal the jars hermetically and turn them upside down. Keep it like this until it cools completely. Pickled hot peppers for the winter can also be stored at room temperature, in a dark place.

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 pepper – 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!

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

pepper – 1 kg;
water – 1 l;
vinegar – 0.5 l;
vegetable oil - 1 tbsp. l. on the jar;
salt - 1 tbsp. l. on the jar.

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

Rinse the pepper thoroughly under running water. Place in clean, dry jars. There is no need to sterilize them first. Boil 0.5 liters of water and pour in the pepper. When the liquid has cooled, drain it. Bring the remaining water to a boil and pour into jars so that it takes up half of it. Fill the remaining space with vinegar, pour in vegetable oil and add salt.

Seal the jars and store them in a cool, dark place. Peppers prepared this way remain hot. The marinade can be used as an additive to salads if the recipe calls for vinegar.

Hot peppers in vinegar: recipe with spices

For a spicier flavored snack, use this recipe. It contains a lot of dill, which can be consumed together with pepper. This appetizer goes well with first courses, potatoes or meat.

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

Yield: 1 three-liter or 3 liter jars.

Wash the peppers, cut off the green tails (do not remove the stem with the seeds) and make longitudinal cuts to allow the brine to get inside. Place horseradish, currant, cherry and laurel leaves at the bottom of clean jars. Place the pepper in layers, topping it with chopped dill.

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

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

Recipe for hot peppers in vinegar

Have you harvested a rich harvest of hot peppers and don’t know what to do with it? Cook hot peppers in vinegar - this is a spicy appetizer that is served with first, meat and vegetable courses.

Recipes for bitter pepper, pickled, salted and pickled for the winter

Pepper is one of the most piquant vegetables, which adds spiciness and brightness to dishes. Hot peppers pickled for the winter are the best option. It is recommended to cook it with the addition of horseradish, garlic, and various herbs. It will become the whole family's favorite dish. It can be salted, fermented, preserved with marinade, and you can also use it to make wonderful twists for the winter.

1 Nutritional value, indications and contraindications

Pickled hot peppers, carefully prepared for the winter, will give your favorite dishes a piquant taste and bright aroma. Eating hot peppers stimulates the production of endorphin in the human body - the hormone of joy and happiness.

stimulates the nervous system, forcing it to stay in good shape;
strengthen the immune system, so a person gets sick less often;
improves blood circulation;
relieves stress and pain.

However, this vegetable is not useful for all people due to the endorphin content it contains. Doctors warn that it is necessary to completely exclude it from the diet or reduce the amount for those people who suffer from diseases of the gastrointestinal tract (GIT). Therefore, if a person has gastritis, pancreatitis, cholecystitis or a stomach ulcer, then hot peppers should be avoided.

Pickled hot peppers for endorphin production

For all other people, it is simply a storehouse of useful substances and vitamins. Among them are vitamins A, B1, B2, B3, B6, B9, C, E, K, PP, phosphorus, beta-carotene, choline, iron, potassium and others.

In moderate doses, it treats a number of diseases:

insomnia;
diabetes;
bronchial asthma;
allergies;
atherosclerosis;
benign tumors

Let's look at the most popular and delicious recipes for pickling, salting and canning. We will also share recipes for excellent preparations for the winter.

2 Pickled hot peppers for the winter: recipe and method of preparation

hot hot pepper - per 1 liter jar;
leaves of black currant, horseradish and cherry - 3 - 4 pcs.;
peppercorns – 5 – 7 pcs.;
garlic – 5 – 8 cloves;
greens (parsley, dill, tarragon, basil) - to taste;
cinnamon, cloves for piquancy.

Pickling a spicy vegetable

For the marinade you need to take the following ingredients:

The recipe is quite simple. Liter jars should be sterilized. In cooled sterilized jars, you need to place black currant, horseradish and cherry leaves on the bottom. Next, add chopped herbs (parsley, dill, tarragon, basil). Then spices (cinnamon, cloves), garlic and peppercorns are placed in the jar.

After all the pickling spices are in the jar, we move on to the bitter hot pepper. It must be washed and placed tightly in the jar up to its shoulders.

Putting peppers in jars

Pour boiling water over the preparation. Cover with a sterilized lid and let sit for 5 minutes. Then pour the water from the jar into a saucepan and prepare a marinade based on it. To do this, add salt and sugar to boiling water. Add vinegar 1 minute before boiling. The prepared hot marinade needs to be poured in, and then the jars can be rolled up.

The appetizing marinated twist is ready. Now in winter you can enjoy the spicy taste of pepper in combination with your favorite dishes. Pickled peppers will be a wonderful decoration for both regular and festive tables.

Marinating with vinegar can be replaced with lemon if you don’t like the sour note in the dish.

3 Pickling hot peppers for the winter: the best pickling recipe for the whole family

1 kg hot pepper;
50 g dill, parsley, celery;
50 g garlic.

For the brine we take:

In order to prepare a good hot pepper pickle, you need to bake it in the oven until soft, then let it cool and carefully place it very tightly in sterilized jars.

Good hot pepper pickling

Each layer must be layered alternately with garlic and herbs. Boil water for brine. Add salt, vinegar. Let cool. After this, fill the jars with cooled brine up to the shoulders.

For a good taste of pickles, you need to put a weight in the jars and leave it there for 3 weeks. Jars of pickles should be stored at room temperature for 3 weeks and then refrigerated.

This winter twist is not canned or pickled. It is the most useful because it retains all the substances and vitamins necessary for our body. Pickling hot peppers is exactly what your family needs for health.

4 Pickled hot peppers for the winter: a very simple recipe

Cooking method. Place the hot peppers on a tray and let them dry for 2 - 3 days. It should wrinkle and wilt slightly. Then prick it in several places with a fork.

Place the finished hot pepper in a bowl and fill it with brine. It is prepared from cooled boiled water with added salt.

Ready-made hot pepper in brine

After you lay out all the peppers and fill them with brine, you need to put pressure on top. Leave the oppression for 3 days, keeping everything at room temperature. Then the brine is drained, filled with freshly prepared brine and put under pressure again. You need to ferment it for another 5 days, but only in a warm place. The best place for this is the kitchen, as it is warm and dry. On day 9, you need to transfer the pickled hot peppers into a sterilized jar and fill it with brine for the third time.

Cover with a plastic lid and store the pickled peppers in the refrigerator. This pickled pepper is incredibly tasty; it goes perfectly with stewed vegetables and mashed potatoes. This is the best pickled pepper recipe. Your whole family will love it.

5 Spicy hot pepper twist without salt

400 g hot red pepper;
100 g natural apple cider vinegar;
fragrant dried herbs: marjoram, oregano, basil, rosemary, etc. in the amount of 3 tbsp. l. for 400 g hot pepper.

Fragrant herbs for a spicy twist

Recipe. Wash the hot peppers and place them in sterilized jars. Combine apple cider vinegar, aromatic herbs and honey and pour into a jar with hot peppers. Store in a dark place for 1 month. Then it can be put in the refrigerator. Spicy and very aromatic hot pepper without salt is ready. This is an excellent preparation for the winter.

6 Canning hot peppers with tomatoes

One of the best combinations in cooking is the combination of hot pepper and tomato. It doesn’t matter what cooking technology you choose for this. This combination is optimal for fermentation, pickling, pickling and canning.

The salty taste of tomato juice, in which spicy hot peppers are marinated, will be an exquisite addition to any meat or fish dish.

200 g hot red pepper;
200 g vegetable oil;
500 ml tomato juice;
salt and sugar to taste.

Wash the spicy hot peppers and fry them in a frying pan in vegetable oil. It should become soft, for this it is necessary to fry it on all sides.

Roasting spicy hot peppers

To do this much faster and easier, you can use the oven. It must be heated to 180 degrees, and the baking sheet must be greased with vegetable oil so that the vegetable does not burn. It is necessary to fry on all sides.

While the peppers are roasting, sterilize the rolling jars. Place baked or fried peppers in jars and pour boiling tomato juice over them.

The tomato juice dressing should be thick, so evaporate the juice first if it is too thin. Don't forget to add salt and sugar.

Twist the finished preserve. An excellent preparation for the winter is ready. Bon appetit!

Pickled hot peppers for the winter - recipes for preparing, salting, canning Video

We are learning how to make preparations and twists from hot peppers for the winter in the form of pickling, canning and pickling. Video with a step-by-step recipe on how to prepare pickled hot peppers

How to prepare hot peppers: marinate and salt the “fiery” pods for the winter

Hot capsicums are not pickled very often. Meanwhile, it makes excellent preparations. From our article you will learn how to pickle it, get acquainted with recipes, and learn how to pickle vegetables for the winter. We attach a photo to the recipes for hot pepper preparations.

Properties of pickled hot peppers

Pickled hot peppers are not only a savory snack, they are also very healthy:

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

The snack turns out delicious, and if you put pods of different colors in a jar, it’s also beautiful.

But, like any product, capsicum with a bitter taste should be consumed in moderation. Someone may also have an individual intolerance to the product, which can provoke the occurrence of some diseases.

Advice. Before you start pickling hot capsicum, put on rubber gloves, otherwise you will experience all the delights of its fiery character on your skin.

How to pickle hot capsicums

Bitter pods in oil marinade

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

peppers are washed and dried;
put in jars, sprinkling layers of dry spices and chopped garlic;

take unrefined olive or sunflower oil and bring to a boil;
pour hot oil into jars and seal;
sent to the basement.

Fiery snack "Gorgon"

To prepare this hot preparation you need:

take 1 kg of pods, wash;
cut off the ponytails;
cut shallowly on the blunt side;
place vegetables in clean jars;
pour boiling water for 10 minutes;
replace boiling water with marinade;
roll up jars without sterilization.

The marinade is prepared from 1.5 liters of water, salt and sugar (1.5 tbsp each), 3 tbsp. spoons 9% vinegar. Boil the first 3 ingredients, then add vinegar.

Armenian-style hot pepper appetizer “Tsitsak”

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

Another option:

pour cold marinade into jars;
cover the salted pepper with nylon lids;
put it in a cold basement.

Pickled bitter pods in Georgian style

This appetizer is quite spicy:

Peppers with stems are pricked and left on the table for a day.
Pour boiling water for 15 minutes, then drain.
Peel the garlic (6 heads), grind it in a meat grinder along with cilantro, dill, and parsley.
Add salt (a glass), apple cider vinegar (2 glasses), sugar (0.5 glasses), vegetable oil (4 glasses). This quantity is calculated for 5 kg of pods.
Boil the marinade, pour the raw materials over it, mix, leave for 2 hours.
Place in jars and sterilize.

Attention: the time to sterilize 0.5-liter jars is 10 minutes, liter jars - 20.

Hot pepper in honey marinade and tomato sauce

To prepare pepper according to this recipe, you need to have a cold place to store it, because... It is not sealed hermetically. The jars are closed with plastic lids. Marinade recipe:

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

As you can see, you can make a lot of preparations for the winter from bitter pods. They will wonderfully diversify your menu.

How to pickle and salt hot capsicums for the winter (recipe with photo)

Hot capsicums are not pickled very often. Meanwhile, it makes excellent preparations. From our article you will learn recipes.

Preparing hot capsicums for the winter

During the chilling frosty season, hot capsicum may be needed to prepare various sauces and seasonings. Of course, you can buy the ground version in the store, but it’s better if you have a treasured jar in the cellar or refrigerator, prepared in advance. This article will discuss how to properly preserve, pickle and salt capsicums. Proven recipes, step-by-step guidance and photos will help you easily and quickly close several cans of the spicy product for the winter.

Hot peppers bring joy

Hot hot peppers can add “meaning” to any dish, adding zest and unique piquancy. Why do many people love the fiery heat of the spicy vegetable? Scientists have found that eating pepper stimulates the production of happiness hormones and endorphins.

Thousands of dishes are prepared with pepper, and there are no less recipes for preparing a spicy vegetable for the winter. It is salted, frozen, pickled, fermented, dried, soaked or frozen. Cover with vinegar, lemon juice or olive oil.

According to experts, pepper from an open jar can be used not only for preparing other dishes, but also as an independent hot-sour crispy snack.

The easiest recipe for preparing peppers

This recipe saves time for thousands of housewives. Peppers are used whole, without prolonged cooking. As a result, it turns out hot and crispy.

To start conservation you need:

1 kg. hot pepper;
various seasonings depending on your preferences: black pepper, bay leaf, dry dill umbrellas, currant branches and leaves, tarragon or basil, garlic, cinnamon;
1 l. water;
4 tbsp. l. salt;
2 tbsp. l. Sahara;
1 tsp. vinegar per jar.

Wash the hot vegetable. Trim the dry ends of the pods without opening the pepper.
Scald the pepper with boiling water.
Prepare the jars and place the peppers tightly in them up to their shoulders.
Boil water in a saucepan, add salt and sugar;
Pour the boiling marinade into the jars and their contents under the “hangers” of the container.
Drain the marinade, bring it to a boil and pour over the pepper again. Do this 3 times. In this case, the pepper will not be raw, but also not boiled, which will preserve the beneficial compounds as much as possible.
Before sealing, pour the specified amount of vinegar into each jar. This product is stored together with other preparations in a cool place.

Advice. In order to place the maximum number of pods in the jar, they are placed vertically. The best way is to put a knife in the jar and place the pepper on it.

How to salt hot red and green peppers

The hot, salted pods make great friends with meat, vegetables, and barbecue. This recipe is interesting because of its ease. If during pickling you can ruin a dish by adding more or less vinegar, then everything is much simpler. Workpiece composition:

Sort the peppers, wash them and cut off the green tail. No need to clean.
Use a sharp knife to make a 2 cm cut along the base.
Place the green pods in a bowl.
In a separate container, mix salt and water and boil the brine.
Pour boiling brine over the pods and press down with some weight.
You should end up with a bowl of pods submerged in brine. Cover it with a towel on top.
Now you should forget about pepper for 3 days. Then drain the water, prepare a new brine in the same way, cover with oppression and a towel. This time the vegetables are infused for 5 days.
After the specified period, the liquid should be poured out. Prepare a new brine, boil it and pour in the peppers placed in jars. Now you can close it.

Simple pickling of hot peppers with herbs

An express recipe without pre-soaking and infusion can be useful when you have very little time to prepare peppers.

hot pepper - 1 kg;
half a small bunch of parsley and the same amount of dill.
a few cloves of garlic to taste;
50 gr. salt.

How to pickle hot pods:

The washed vegetable should be carefully removed from the seeds.
Prepare and sterilize several jars.
Place garlic and herbs at the bottom of each container. Then fit the pods tightly.
Bring water to a boil, stir in salt (50 g per 1 liter).
Pour boiling brine over the hot peppers and roll up the lids. Bon appetit!

Winter preparations made from hot capsicum are indispensable for preparing vegetable salads, meat dishes, various sauces, seasonings and adjika. In addition to the well-known benefits, hot pepper has a number of healing properties, and simply makes a person happier!

How to properly pickle hot peppers for the winter: step-by-step recipe with photos - eGreenhouse

This article will discuss how to properly preserve, pickle and salt capsicums. Proven recipes, step-by-step guidance and photos will help you easily and quickly close several cans of the spicy product for the winter.

Preface

Pepper is one of the most piquant vegetables, which will add spiciness and brightness to dishes. Hot peppers pickled for the winter are the best option. It is recommended to cook it with the addition of horseradish, garlic, and various herbs. It will become the whole family's favorite dish. It can be salted, fermented, preserved with marinade, and you can also use it to make wonderful twists for the winter.

Nutritional value, indications and contraindications

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relieves stress and pain.

In moderate doses, it treats a number of diseases:

insomnia;
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Let's look at the most popular and delicious recipes for pickling, salting and canning. We will also share recipes for excellent preparations for the winter.

Pickled hot peppers for the winter: recipe and method of preparation

Main ingredients:

hot hot pepper - per 1 liter jar;
leaves of black currant, horseradish and cherry - 3 - 4 pcs.;
peppercorns - 5 - 7 pcs.;
garlic - 5 - 8 cloves;
greens (parsley, dill, tarragon, basil) - to taste;
cinnamon, cloves for piquancy.

For the marinade you need to take the following ingredients:

water - 1 l.;
salt - 2 tbsp. l.;
sugar - 2 tbsp. l.;
vinegar 9% - 1 tsp.

After all the pickling spices are in the jar, we move on to the bitter hot pepper. It must be washed and placed tightly in the jar up to its shoulders.

Marinating with vinegar can be replaced with lemon if you don’t like the sour note in the dish.

Pickling hot peppers for the winter: the best pickling recipe for the whole family

Main ingredients:

1 kg hot pepper;
50 g dill, parsley, celery;
50 g garlic.

For the brine we take:

1 liter of water;
100 ml vinegar 6% or 60 ml vinegar 9%;
50 g salt.

In order to prepare a good hot pepper pickle, you need to bake it in the oven until soft, then let it cool and carefully place it very tightly in sterilized jars.

Each layer must be layered alternately with garlic and herbs. Boil water for brine. Add salt, vinegar. Let cool. After this, fill the jars with cooled brine up to the shoulders.

For a good taste of pickles, you need to put a weight in the jars and leave it there for 3 weeks. Jars of pickles should be stored at room temperature for 3 weeks and then refrigerated.

Pickled hot peppers for the winter: a very simple recipe

Main ingredients:

1 kg hot pepper;
8 tbsp. l. salt.

Cooking method. Place the hot peppers on a tray and let them dry for 2 - 3 days. It should wrinkle and wilt slightly. Then prick it in several places with a fork.

Place the finished hot pepper in a bowl and fill it with brine. It is prepared from cooled boiled water with added salt.

Spicy hot pepper twist without salt

Main ingredients:

400 g hot red pepper;
100 g natural apple cider vinegar;
fragrant dried herbs: marjoram, oregano, basil, rosemary, etc. in the amount of 3 tbsp. l. for 400 g hot pepper.

Canning hot peppers with tomatoes

The salty taste of tomato juice, in which spicy hot peppers are marinated, will be an exquisite addition to any meat or fish dish.

Main ingredients:

200 g hot red pepper;
200 g vegetable oil;
500 ml tomato juice;
salt and sugar to taste.

Recipe:

Wash the spicy hot peppers and fry them in a frying pan in vegetable oil. It should become soft, for this it is necessary to fry it on all sides.

While the peppers are roasting, sterilize the rolling jars. Place baked or fried peppers in jars and pour boiling tomato juice over them.

The tomato juice dressing should be thick, so evaporate the juice first if it is too thin. Don't forget to add salt and sugar.

Twist the finished preserve. An excellent preparation for the winter is ready. Bon appetit!