In cooking spicy pepper it is customary to use it as the main or additional flavoring ingredient in marinade fillings, dressing soups and second courses, for cooking various sauces, ketchups, etc., i.e. in those dishes where the taste and aroma of such a seasoning is important. Therefore, in the summer season, many gourmets try to have time to make preparations for the winter of hot peppers. The amount of spices, salt and pepper can be adjusted to taste.
Hot peppers are a savory little vegetable that adds spice and brightness to any dish. It will surely warm you on frosty winter evenings from "the very top of your head to your heels." Treat yourself and your guests original snack, with our recipes for cooking hot peppers for the winter.
Ingredients:
- hot red pepper - 355 g;
- homemade garlic - 10 g;
- greens of dill, mint and cilantro;
For marinade:
- water - 605 ml;
- grape vinegar - 105 ml;
- salt - 5 g;
- white sugar - 10 g;
- dry coriander - 10 g;
- peppercorns - 5 pcs.;
- bay leaf and cloves - 2 pcs.
Cooking
We wash the greens, shake and tear off the leaves. Wash the peppers, dry them on a towel and make small punctures in each vegetable. We spread the blanks in a saucepan, scald with boiling water and leave for 5 minutes. Next, drain the liquid and pour boiling water again. We repeat this procedure 5-6 times.
Now let's take care of the marinade: we throw all the spices, herbs and garlic into a pot of water. Sugar and salt the contents to taste and set the dishes on fire. After boiling, we introduce grape vinegar. Boil the mixture for 2 minutes, and then remove from the stove, close the lid and leave for 15 minutes.
We sterilize the jars in advance, fill them with pepper and pour the marinade so that all the spices get into the preservation. We roll up with nylon lids and leave to cool completely under a warm blanket.
Pickled hot peppers for the winter in Georgian
Ingredients:
- hot pepper - 505 g;
- leaves of horseradish, currant, cherry;
- cloves - to taste;
- cinnamon - to taste;
- garlic, basil.
For brine:
- water - 990 ml;
- white sugar - 25 g;
- iodized salt - 15 g;
- vinegar 9% - 5 ml.
Cooking
Before pickling hot peppers for the winter, we sterilize the jars. Then we wash the pods, put them in a container and throw in any additives and spices. Pour boiling water over the shoulders and leave for 10 minutes, and then carefully drain the liquid.
Without wasting time, we prepare the brine: boil water, sugar and salt to taste. Boil for 5 minutes, and fill the peppers in jars with liquid. We cover with sterile lids, and after cooling, pour the brine into a saucepan, bring to a boil and pour the pepper again. We add a little vinegar to each jar, roll up the lids and cool the preservation upside down.
Canned hot peppers for the winter
Ingredients:
- hot pepper - 505 g;
- garlic - 4 cloves;
- coarse salt - 20 g;
- grape vinegar - 55 ml;
- water.
Cooking
The jars are thoroughly washed, sterilized and thrown to the bottom of each spice and peeled chopped garlic. Next, lay out a well-washed hot pepper with cut tails. We throw salt, pour vinegar and boiling water over the shoulders. Cover the preservation with lids and send to sterilize for 10 minutes. We roll up the jars and leave the hot pepper blanks for the winter until they cool.
Hot pepper in oil for the winter
Ingredients:
- hot pepper - 505 g;
- garlic;
- bay leaf and horseradish root.
For marinade:
- apple cider vinegar - 105 ml;
- olive oil- 155 ml;
- honey - 10 ml.
Cooking
We wash the pepper, put it in jars, adding chopped garlic, horseradish and throwing spices and herbs. For the marinade, combine apple cider vinegar with oil, put honey, mix and pour vegetables. Close jars with lids and keep warm. The pepper will be ready for tasting in about 2.5 weeks.
Hot pepper adjika recipe for the winter
Ingredients:
- fleshy tomatoes - 1.5 kg;
- sweet pepper - 255 g;
- hot pepper - 190 g;
- homemade garlic - 70 g;
- fine salt - 20 g;
- white sugar - 15 g.
Cooking
We scald the tomatoes, carefully remove the skin and twist the pulp through a meat grinder. Posting tomato mass into a saucepan and heat over medium heat. When the thick boils, reduce the heat and boil the contents for 15 minutes.
We wash the sweet pepper, take out the seeds and chop into slices. Remove the seeds from the red hot pepper and cut into thin rings.
Now grind the vegetables one by one in a blender and add to the pan to the tomatoes. Stir and cook for another 10 minutes. Next, squeeze the garlic into the adjika through a press, stir, pack in sterile jars and tighten the lids. We are waiting for the jars to cool, and remove the workpiece in the refrigerator.
Harvesting hot peppers with honey for the winter
Ingredients:
- hot pepper - 800 g;
- water - 400 ml;
- honey - 350 ml;
- vegetable oil - 60 g;
- vinegar 9% - 250 ml.
Cooking
Pepper sort, wash, cut and clean from the stalk and burning seeds. Blanch the pulp of pepper for 2-3 minutes in boiling water. After that, immerse in a saucepan with cold water and, having dried a little, remove the thin skin. Then cut the peppers into slices and place in sterilized jars. Marinade filling: mix water and honey, add salt and vinegar, bring to a boil. Pour vegetable oil into a saucepan and heat well and cool quite a bit. In prepared jars with pepper, first pour the marinade filling, and then the oil. Cover the jars with sterilized lids and pasteurize according to their volume. Harvesting hot peppers for the winter is ready.
Recipe - Chili pepper (hot, bitter) for the winter
Hot pepper in Caucasian style
Highly interesting recipe for spicy lovers. Preparation for the winter of bitter pepper in vegetable oil, with spices and herbs.
We will need:
Pepper hot red pepper (red and green) - 1.5 kg
Vegetable oil - 2 stack.
Parsley (large) - 1 bunch.
Salt (not full) - 1 tbsp. l.
Sugar - 2 tbsp. l.
Spices (hops-suneli) - 3 tsp
Vinegar 9% - 5 tsp
Cooking:
Rinse the pepper and remove the stem. Pour oil into a stewpan or deep frying pan, heat and lower the pepper, salt, add sugar and mix.
Simmer over medium heat, stirring occasionally. As the pepper begins to become soft, add spices, vinegar and coarsely chopped parsley, mix and simmer for another 10 minutes.
Arrange, tamping a little, in sterilized jars and roll up. Turn over until completely cool. In winter, you can eat it with potatoes or add it to soups and salads.
Marinated hot pepper in Armenian style with herbs
This blank is very useful for the human body, as it retains all the vitamins and various useful material contained in the products used. Pepper pickled with herbs and garlic turns out to be very fragrant and tasty, so it will become great snack both everyday and festive table.
What do you need:
hot hot pepper - one kilogram;
9% vinegar - 60 ml or 6% acetic acid - 100 ml;
herbs: celery, parsley, dill - 50 gr each;
garlic - 50 g;
food salt - 50 grams;
drinking water - one liter.
Cooking:
Rinse the pods and all the greens under cold water, peel the garlic and cut into arbitrary pieces.
Before you start pickling peppers, it should be baked in the spirit. cabinet until soft. The temperature inside is about 150-180°.
Remove the peppers from the oven and leave for a while to cool the pods.
In the meantime, process jars and lids.
Tear off all the leaves from the grass stalks.
Arrange the cooled pepper in sterilized containers, alternating with layers of chopped garlic and herb leaves.
Pour water into a saucepan, add edible salt and any of those presented in the recipe list, acetic acid. Boil the marinade, remove from the stove and let cool slightly.
As soon as the marinade reaches room temperature, pour it over the pods in jars to the very “shoulders” of the container.
Put a press in each jar (a glass filled with water or small pebbles), soak the peppers for up to three weeks, at room conditions.
After the lapse of time, close the jars with pressed pickled hot peppers with nylon or screw caps, rearrange the blanks in the refrigerator.
Chili pepper (hot, bitter) canned
Highly tasty snack, very bright and colorful, very easy and quick to prepare. Stored at room temperature until next summer (did not try longer).
We will need (for a 3-liter jar):
Chili peppers (preferably different colors - red and green, as much as you can fit in a jar)
Water - 2 liters Coarse salt - 1 tbsp. the spoon
Sugar - 2 tbsp. spoons.
Vinegar 9% - 8 tbsp. spoons
Dill with umbrellas - to taste.
Horseradish leaf - to taste.
Garlic - to taste
Cooking:
Wash the pepper well and cut off the stems. We leave the seeds and tightly put the washed and dried dill umbrella, horseradish leaf, peeled garlic cloves and, in fact, the pepper itself into sterile jars.
I have indicated the amount of ingredients for the marinade for a 3-liter jar, but I generally do less - 0.7 l-1 l jar. Therefore, we divide the products depending on the volume of the can.
So, boil water with salt and sugar, as it boils (good), fill the jars, cover with sterile lids and leave for 15 minutes.
Then carefully pour the water back into the pan, bring it to a boil again, boil for 3 minutes, turn off the gas, immediately add vinegar, mix and immediately pour our peppers to the edges of the jar and roll up the lids.
hot pepper for the winter
Ingredients:
Hot red pepper - 350 grams (per 800 gram jar)
Garlic - 1 Piece (head)
Green cilantro - 3 Pieces (twigs)
Dill greens - 3 Pieces (twigs)
Mint greens - 1 Piece (twig)
For marinade:
Water - 500 g
Grape vinegar - 100 g
Salt - 1 teaspoon
Sugar - 2 teaspoons
Coriander seeds - 2 teaspoons
Black peppercorns - 5-7 pieces
Allspice peas - 2-3 pieces
Cloves - 1-2 pieces
Bay leaf - 2-3 pieces
Cooking:
So let's get the ingredients ready. Peppers, of course, should only be ripe, bright red.
From all the greens, we pick the leaves (we don’t need the stems), divide the garlic into slices, but do not peel it.
Now we thoroughly wash the pepper under cold water and make small punctures in it in the stalk area so that air does not collect inside. We spread the pepper in a saucepan and pour boiling water over it, leave it under the lid for 5 minutes. Then we drain the water and again fill it with boiling water, repeat this procedure 3-4 times. The main thing is that the peppers do not overcook and start to break apart.
Let's do the marinade To do this, we pour water into the pan and throw all the spices, fresh herbs, sugar, salt and garlic into it. We put the pan on the fire, and when the liquid boils, pour vinegar into the marinade. Cook it for 2-3 minutes, then turn off the fire, and insist the marinade for another 15 minutes.
We sterilize jars in any way convenient for you. Now put the greens from the marinade and garlic cloves on the bottom of the jar, then carefully fill it with pepper. Pour the pepper with marinade so that all the spices get into the jar. We press the pepper, as if tamping it, and add more marinade to the very neck.
If you will store peppers in the refrigerator, then close the jars with screw caps. If in another cool place, then roll up and leave under the covers (bottom up) until completely cool.
Hot pepper recipe. Tomato snack for the winter
A vegetable appetizer will be a wonderful decoration for any table and will suit any dish. Good alternative to the famous adjika. The excellent combination of hot pepper with tomato differs not only amazing taste but also attractive appearance.
You need to prepare the following ingredients:
- hot peppers - 1.5 kg;
- fresh tomatoes - 3 kg;
- vegetable oil - 1 cup (200 ml);
- sugar - 1 cup (200 ml);
- garlic - 15-20 cloves;
- vinegar 75% (essence) - 1 tsp;
- parsley - 100 gr;
- salt - 1 tbsp. l.
Rinse the tomatoes and pass through a meat grinder or blender.
Wash the peppers and cut into pieces large parts without removing the seeds. Pour into sterilized jars and set aside.
Pour the tomato into a saucepan and put on fire until it boils. As soon as the first bubbles appear, add sugar, butter and salt. Leave for another 15 minutes over medium heat.
At this time, chop the herbs and garlic. As soon as the liquid has changed its color, add prepared foods and vinegar essence. Remove the finished marinade from the stove and pour into the prepared hot vegetable. Close the jars and leave at room temperature until completely cool.
Store prepared snacks in cool place before winter.
English hot pepper recipe
Here is another way to pickle a vegetable for the winter. English recipe differs by adding to the marinade malt vinegar. It is prepared on the basis of barley grains. The British make three types of this vinegar: light, dark and transparent. The latter type is needed in this recipe because of its ability to preserve the natural color of the pickled product.
Prepare these foods:
- hot pepper - 40 pcs.;
- brown sugar - 100 gr;
- black peppercorns - 15 pcs.;
- polka dots allspice- 15 pcs.;
- bay leaf - 2 pcs.;
- thyme - 4 sprigs;
- malt vinegar - 300 ml;
- red onion - 2 pcs.;
- sweet pepper (red, yellow, green) - 2 pcs.
Wash and dry vegetables first. Bitter vegetable cut into rings ( do not remove seeds). Chop the peeled onion into thin half rings, and Bell pepper straws. Mix all the ingredients and put into jars.
Pour vinegar into a saucepan, add all other ingredients to it and boil. Pour the hot marinade into prepared containers and cork the jars. After cooling down, English hot pepper ready for winter.
If the product is needed for permanent home use, then the marinade after boiling should be cooled and poured into the vegetable mixture. The dish will be ready to eat the very next day.
Roasted Hot Pepper Recipe
Another type of snack comes from Georgia. A spicy vegetable will delight thrill-seekers in cold winter, warming and raising immunity.
You need the following products:
Peel and wash vegetables. Pierce the pepper with a knife along the entire length in several places.
Pour plenty of oil into a hot frying pan and put a burning vegetable. If the pan is small, divide the cooking into several times. You need to fry the vegetable on both sides until light golden brown then cover with a lid and put out within minutes. finished product Transfer to a suitable bowl and set aside.
Add honey and sugar to the remaining butter. Chop the garlic and greens and send there too. Stir the mixture thoroughly and leave to cool completely. Add vinegar.
Divide the pepper into jars, tamping well. Pour cold marinade. If it turned out to be less than the required amount, then you should distribute it evenly and add a little cold boiled water.
Leave the finished dish in the refrigerator for a day, then roll up and put away for storage.
Korean Hot Pepper Seasoning Recipe
Koreans are famous for their love of spicy dishes. This burning taste in their cuisine is present in everything from vegetables to fish. The main secret of the piquancy of Asian dishes lies in the seasoning, the recipe of which is presented below.
We need the following products:
For better cleaning, it is better to soak the garlic first in cold water and leave it to soak overnight.
Wash vegetables. Cut the bell pepper and remove the seeds and white veins. Remove the stalk from the hot pepper and cut into several pieces for convenience. Seeds can be removed if desired. Peel the garlic.
Skip it all through meat grinder by alternating ingredients. This way they mix together. Season generously with salt and mix. Leave it like this for an hour.
Arrange the finished seasoning in jars, roll up and send for storage.
Such a seasoning is stored for several years and does not lose its qualities, even if it stays for several winters in a row.
Great for any dish not only Korean cuisine, but also any other.
The above are recipes whose main ingredient is the most spicy vegetable. But this type of pepper is even more common as a spicy addition to various types marinade. So, for example, it is added to adjika, when preserving a sweet fellow, green tomatoes.
In addition to preservation, hot pepper dried, which also contributes to the preservation for the winter and ease of use at home.
The variety of uses for hot peppers in cooking is vast, but nothing compares to a homemade pickled vegetable, opened from your own stocks in the cold of winter. It's delicious, healthy, and brings back memories of hot harvest days.
It can be noted that if you suddenly want to try it for the winter, the recipes above are perfect for you.
Pickled hot peppers for the winter
Good afternoon, dear readers! If you like spicy, then I recommend preparing pickled hot peppers for the winter. It's not quite traditional blank but it's worth trying once.
And suddenly like it! And, especially since in the winter during the flu season and, such a pepper is not only a snack, but also a good prophylactic to maintain. Let's cook!
Pickled hot peppers for the winter without sterilization
For cooking, any pepper, both red and green, is suitable. It is better to choose thinner pods, as they marinate faster and are beautiful without damage. If the pods are very long, then you can cut into pieces. This pepper goes well with any meat dishes.
You will need:
For 1 liter jar
- 300 gr. - hot hot pepper
- 2 tbsp. spoons - coarse salt
- 3 art. spoons of sugar
- 100 ml. - table vinegar
- Pure cold water
- 2-3 pcs. - bay leaves
- 5-6 pcs. - black peppercorns (you can also use allspice, mustard seeds, cloves)
- Greens ( , ) - to your taste
How to cook:
1. Wash the jars and add all the spices to the bottom of each.
2. Wash the pepper, cut off the dry ends, if necessary, and put them in a jar (you can not cut the tails, it’s more convenient to take peppers by the tail when tasting) to the very top.
On a note! If there is not enough hot pepper, then you can add (just cut it into thin slices). It will pickle and turn out no less tasty than spicy!
3. hot water pour over the peppers and leave for 30 minutes. Then drain the water into a separate saucepan or bowl, add salt and sugar, bring to a boil and pour back into jars.
4. After 5-10 minutes, pour the water back into the pan, add vinegar and pour it into jars again. Pour the marinade to the very edge of the neck so that it pours straight out!
5. Now you can roll.
Calorie pickled hot pepper per 100 gr. - 33 kcal.
Bon appetit!
On a note! If you do not want to get a VERY hot pepper, then you can pre-soak it in hot water for 10 minutes or in cold for a day (water should be changed periodically). So the sharpness and bitterness will partially go away.
Video recipe: Pickled hot peppers for the winter! Well sooo delicious!!
pickled hot pepper Hot pepper pickled for the winter in Georgian
Of course, Georgians know a lot about spicy snacks and probably know how to cook them correctly and tasty. Let's try and we have their signature recipe!
You will need:
- 2.5 kg. - hot pepper
- In a bunch - fresh herbs (parsley and)
- 4 things. - Lavrushki
- 150 gr. - big
- 250 ml. - sunflower oil(can be olive)
- For 3-4 tbsp. tablespoons - coarse salt and sugar (see to taste)
- 500 ml. - table vinegar (you can take wine)
- 2 liters - pure water
How to cook:
1. On the burning pods at the bottom, make small cuts so that the pepper is quickly soaked in marinade.
2. Pour water into a large saucepan, add sugar, salt, bay leaves, oil, vinegar and bring to a boil.
3. Boil the pods in a hot marinade for 6-7 minutes (you can do it in portions), just do not let them float and stir and turn over all the time.
4. Put the boiled peppers in a separate pan or bowl.
5. When the marinade has cooled, add finely chopped herbs and garlic, bring to a boil.
6. Pour peppers with hot marinade and put pressure on top.
7. Leave the pan in the refrigerator for a day, then transfer the pepper to jars for further storage.
Bon appetit!
Video recipe: Salting bitter capsicum in Georgian
Pickled hot pepper Hot pepper marinated in Armenian style
In Armenia, a hot 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 (see to taste)
- Large bunch of fresh parsley
How to cook:
1. Wash the pods and make cuts on the tip.
2. Place all the pods in a large saucepan or bowl.
3. Finely chop the herbs, garlic, add salt, mix well. Pour the resulting mass into the pepper and mix well again. Leave to marinate for a day, closing the pan or bowl with a lid.
4. Displace the vinegar with vegetable oil and fry the peppers in a frying pan in small portions in this filling.
5. Put the fried pods into jars and sterilize for 20 minutes.
6. Store in a cool place, but you can start tasting in a day.
7. If you wake up to try for the first time, it gently catches your breath and burns badly!
Bon appetit!
On a note! Pickled hot peppers contain endorphins in large quantities - the hormone of joy! Which we so lack in the autumn-winter period to deal with. And with pickled hot peppers, you will always have good mood and cheerfulness.
Video recipe: Armenian Pickled Peppers
Pickled hot peppers with honey
In this recipe, we will combine the incompatible - honey and hot pepper. But the result is amazing unusual taste and originality!
You will need:
- 200 gr. - hot pepper for 1 liter jar
- 2 tbsp. spoons - good quality
- 1 st. a spoon with a top - coarse salt (try to your taste)
- 200 ml. (cup) - apple cider vinegar(you can table, but 6%)
How to cook:
1. At the pods, cut the tails a little and tamp tightly into the jar.
2. Prepare the marinade - mix vinegar, honey, salt. Pour marinade over peppers.
3. Close the jar with a lid, store in the refrigerator.
Calorie content of hot pepper with honey per 100 gr. - 53 kcal.
Bon appetit!
Video recipe: Hot pepper with honey
Hot pepper in tomato Hot pepper marinated for the winter in tomato
This is a recipe for those who don't really like spicy. 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 st. a spoon with a slide (30 gr.) - coarse salt
- 3 art. spoons (90 gr.) - sugar
- ¼ tsp - black ground pepper
- 3-4 large cloves - garlic (should get a heaping tablespoon of chopped)
- 1 st. spoon - table vinegar 9%
- 300 ml. - sunflower oil (can be olive oil)
- 5 pieces. - bay leaves
How to cook:
1. Wash the pods, cut into pieces and put in jars.
2. Preparing the marinade. In a separate pot tomato juice, salt, bay leaf, sugar cook for 20 minutes, then add vinegar and chopped garlic and bring to a boil again.
3. Pour marinade over peppers and roll up.
Bon appetit!
Video recipe: Harvesting red hot peppers for the winter in tomato juice
Hot Pickled Peppers Korean pickled hot peppers
This recipe is not winter preparation, and for quick consumption. If there is no storage space. But you can cook 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 - garlic
- 400 ml. – clean water
- 70 ml. - apple or table vinegar 6%
- 1 teaspoon each - black and red ground pepper and coriander seeds
- For ½ st. spoons - salt and sugar (look at your taste)
How to cook:
1. Wash the pods, cut the tails and put in jars.
2. We are preparing the marinade. In a separate saucepan, put all the ingredients from the list, let it boil and pour ready marinade peppers. Close the jars with lids.
3. Place in refrigerator after cooling. You can eat in 2-3 days.
Bon appetit!
Pickled hot peppers - quick and easy
In contact with
We all close sweet peppers for the future different form. But today I will tell you how to prepare pickled hot peppers for the winter.
"Spark" of tomato, garlic and hot pepper for the winter
First, I will share a recipe for an appetizer for the winter “Spark” of tomato, garlic and hot pepper, which is suitable for meat dishes, potatoes and just a snack.
Necessary products for cooking:
- 3 kilograms of tomatoes;
- 150 grams of hot pepper;
- A kilogram of sweet pepper;
- 7 heads of garlic;
- One third of a glass of vinegar;
- a tablespoon of sugar;
- A glass of salt.
How we do:
- We twist the washed, peeled vegetables.
- Put the rest of the ingredients into the vegetable mass.
- Mix well, leave to separate the liquid for ten hours.
- Drain off the liquid that has collected on the surface.
- We lay out the remaining mixture in jars, close it, store the snack "Spark" in the basement or in the refrigerator.
"Spark" with walnuts
Prepare:
- A kilogram of tomatoes;
- 20 pieces of walnuts;
- 2 pieces of hot pepper;
- Half a kilo bell pepper;
- Large horseradish root;
- 300 grams of garlic;
- 50 grams of parsley;
- 70 grams of dill;
- A third of a glass of vinegar;
- A third of a glass of vegetable oil;
- Half a dessert spoon of salt;
- Half a glass of sugar.
Preparing a snack:
- We twist the prepared vegetables, herbs, nuts.
- Salt, add sugar, oil, vinegar. Stir the spicy snack until smooth.
- Arrange in small glass jars, put in the refrigerator.
Note: To reduce the spiciness, the sauce can be served mixed with sour cream.
How to pickle hot peppers for the winter: a simple recipe
A really simple recipe for pickling hot peppers for the future.
- A kilogram of hot pepper;
- Litere of water;
- A glass of sugar;
- A glass of salt;
- An incomplete glass of vinegar.
Let's start cooking:
- We wash the pods, let dry. Pack tightly into sterile jars. We will cook without sterilization, but with double filling.
- Pour boiling water over fruits. Let it stand for 15 minutes, pour out the water.
- Secondly, pour the marinade made from water with salt, sugar and vinegar.
- We twist the lids, let cool, take out for storage.
Peppers in a spicy marinade
We will need:
- 350 grams of hot pepper;
- A glass of apple cider vinegar;
- head of garlic;
- 3 sprigs of dill;
- 3 sprigs of cilantro;
- Sprig of mint;
- 500 milliliters of water;
- Dessert spoon of salt;
- 1.5 tablespoons of coriander beans;
- A third of a glass of sugar;
- Laurel leaf;
- 2 cloves;
- A mixture of peppers.
We pierce the washed capsicum in the region of the stalk.
- We rinse the greens, peel the garlic.
- Bitter pods are placed in a container, pour boiling water, cover with a lid, stand for 5 minutes. Pour out the liquid, pour in new boiling water again. We repeat 5 times.
- Of all the products provided for in the recipe, we prepare the marinade by boiling it for 3 minutes. Vinegar is added at the end of cooking. Set aside, cover with a lid, let stand.
- We spread the fruits in a sterilized jar, fill them with marinade with spices to the edge of the neck, twist. Wrap up for a day.
We transfer the cooled preservation to the cellar.
Hot pepper for the winter in Armenian
I’ll tell you how to pickle hot capsicum for the winter in an unusual way in Armenian.
- 2 kilograms of hot pepper;
- 4 heads of garlic;
- 70 grams of salt;
- A large bunch of parsley;
- 250 milliliters vegetable oil;
- One and a half cups of apple cider vinegar.
How to cook:
- Wash the fruits, make longitudinal cuts, remove the seeds.
- Chop garlic and parsley, mix with salt.
- Put the pods in a bowl, sprinkling with the prepared mixture. Leave with the lid closed for a day.
- Mix oil with vinegar. Fry infused fruits on this mixture.
- We transfer them to dry, sterile jars, cover with lids, sterilize for twenty minutes, roll up.
After air cooling, we take it out to the cellar.
Whole hot pepper pickled for the winter in jars
I propose to cook pickled hot peppers for the winter according to two recipes. One of them with butter and the other with honey.
With butter
For the first recipe we need:
- A kilogram of hot pepper;
- A glass of vinegar;
- 2 glasses of vegetable oil;
- Medium head of garlic;
- Table bed of salt with a slide;
- Half a glass of sugar;
- 4 small bay leaves;
- 14 peppercorns.
My pods, cut off the tails. We clean the garlic, divide into teeth.
- Bring to a boil a liter of water with sugar, salt, spices, oil, garlic, vinegar. We cover with a lid.
- In a boiling marinade, lay out the fruits in two stages, blanch for 5 minutes.
- We sterilize two liter jars in the usual way. We lay out seasonings from the marinade in each, place the pods tightly, pour boiling filling, roll up.
- Cover with a thick blanket, let cool.
We take out the workpiece for storage in a cool place.
Pickled peppers with honey
Let's take a liter jar:
- Spicy pepper;
- 60 grams of honey;
- 30 grams of salt;
- A glass of apple cider vinegar.
We chop the washed fruits at the stalk, put them tightly in a jar, pour the marinade. To prepare it, carefully mix the vinegar with salt and honey.
We close the appetizer with a nylon lid, store it in the refrigerator or basement.
How to pickle bitter pepper for the winter in a cold way
Now I will tell you how to close hot pepper for the winter in a cold way.
Have to take:
- A kilogram of hot pepper;
- Large bunch of dill;
- 100 grams of garlic;
- A bunch of parsley;
- 50 grams of salt;
- Litere of water.
How to prepare:
- In sterilized jars we place greens, garlic, washed hot peppers.
- Pour a liter of water into an enameled container, add salt. Let it boil, boil for a few minutes.
- Remove the filling from the stove and cool.
- Pour the cooled brine into a glass container with vegetables.
- We close the workpiece with a nylon lid.
We send for storage in the refrigerator.
Hot pepper for the winter "Vkusnyatina": my recipe
When making vegetable preparations for the winter, I always close several jars of hot peppers whole. This pepper goes well with meat and vegetable dishes.
We will need the following ingredients:
- 700 grams of hot pepper;
- 2 large heads of garlic;
- 10 black peppercorns;
- 10 peas of allspice;
- A glass of wine vinegar;
- Litere of water;
- a tablespoon of salt;
- a tablespoon of sugar;
- A few sprigs of parsley and basil;
- 2 dessert spoons of ground coriander.
How to pickle:
- Since we will close the pepper entirely, we need to carefully select the fruits. They should be well matured, without damage and stains.
- We pierce the selected washed vegetables with a toothpick near the tail. Put in a container for cooking. Pour in water, bring to a boil.
- Boil for three minutes, not letting it boil too much. Remove the saucepan from the stove, cover it with a lid. Fruits should be in hot water for fifteen minutes.
- To prepare the filling, pour water into the dishes, add salt, sugar, whole cloves of garlic, herbs, spices. Bring to a boil.
- Pour in the vinegar, cook for three minutes over high heat. We remove the brine from the heat, insist with the lid closed for ten minutes.
- At the bottom of the prepared jars we put greens, garlic from the infused brine. Place the strings carefully. Put herbs and spices on top. Pour in the marinade.
- Seal hermetically. Leave it warm for a day.
Then we put it in storage.
Spicy appetizer for the winter from tomato and chili peppers: recipe
This appetizer of tomato and chili peppers is quite spicy, while very tasty and fragrant. Since this is a simple recipe, even a novice hostess can cook it.
We take the following products:
- 2 kilograms of tomatoes;
- 500 grams of chili pepper;
- 4 large heads of garlic;
- Three quarters of a glass of sugar;
- A glass of salt;
- A quarter cup of vegetable oil;
- 70 milliliters of vinegar;
- A bunch of dill.
How to close:
- Cut the washed tomatoes into several pieces and twist.
- We clean the peppers from seeds, remove the stalk, cut into large rings. We cut greens finely.
- Place the twisted tomatoes in an enameled container, add vegetable oil, sugar and salt.
- Bring the sauce to a boil over medium heat, then add the vegetables. We cook a snack on low heat for twenty minutes. At the end of cooking, put greens, chopped garlic, vinegar.
- After preparation, the workpiece is laid out in jars, hermetically corked. Wrap with a blanket and leave to cool until morning. We store in the cellar.
I advise you to pay attention to the video recipe for cooking hot peppers for the winter.
I'm sure your pantries are already bursting with all sorts of supplies, because it's time to go outside blanks for future use of seasonal vegetables and fruits.
Hot chilli pepper well known to housewives, it is often used to prepare all kinds of dishes, sauces and seasonings.
It can be prepared for the winter in various ways - dry, freeze, grind in a meat grinder, pour oil, marinate, etc.
I would like to offer you three simple prescription how to store hot peppers to diversify in winter home cooking. The principle is the same, but the recipes are different.
This method of harvesting will especially appeal to lovers of spicy.
LIST OF INGREDIENTS
1 recipe
- spicy pepper
- 9% vinegar
2 recipe
- spicy pepper
- 250 ml 6% apple cider vinegar
- 4 tbsp liquid honey
3 recipe
- spicy pepper
- 250 ml 6% wine vinegar
- 4 tbsp liquid honey
- 1 tsp salt
HOT PEPPER FOR THE WINTER - STEP-BY-STEP RECIPE
I prepared hot peppers of different colors - green and red. Washed it thoroughly and dried it.
We will also need jars, preferably high ones, if you want to keep the pepper whole, but this is not necessary, it can also be cut.
We remove the stem from the pepper, and also, if desired, the core with seeds, but I will leave it.
We cut the pepper into arbitrary pieces, such that they can easily fit in a jar - in winter it is convenient to get as much as you need and use.
We put the pepper in jars quite tightly.
For another jar, take whole red long peppers.
We cut off the stalks and tightly lay them in a jar vertically.
In winter, remove one pepper, use as needed, and put the rest back in a jar.
And I will make another jar of assorted green and red peppers.
Cut it into pieces and pack tightly into jars.
Pour two jars of chopped pepper with ordinary table vinegar 9% and cover with lids, no need to roll up.
In the process of pickling, the pepper will absorb some of the vinegar and it will turn out pleasantly sour, and the pepper vinegar itself can be used for cooking various dishes like regular vinegar, but keep in mind that it will be spicy.
It was the first classic recipe.
For the second sweeter recipe, we need 6% apple cider vinegar and honey.
For 250 ml of apple cider vinegar, add 4 tbsp. liquid honey and mix well until it is completely dissolved.
If your honey is thick, warm it up slightly in a water bath, try to use natural honey.
Fill the jar of pepper with the resulting marinade to the very top and close the lid.
Turn the jar several times so that the pepper inside is also filled with marinade and add the rest to the top.
For the third recipe, we need natural grape 6% vinegar, salt and honey.
I have literally a tablespoon of the previous marinade left, I will not pour it out.
We also add 250 ml of grape vinegar, 1 tsp. salt, and 4 tbsp. liquid honey.
Mix everything well until the salt and honey are completely dissolved.
This recipe in my opinion, it turns out the most balanced, it has everything - salt, sweetness, acidity and sharpness.
Peppers prepared according to this recipe turn out to be incomparably tasty, and it will be ready after 2-3 weeks.
So, friends, I showed you three recipes for harvesting hot peppers for the winter.
Because the pepper does not pass heat treatment it remains just as fresh, crunchy, juicy, retains its sharpness, and despite the fact that it is poured with pure vinegar, it turns out to be completely non-sour - everything in moderation. This blank is perfectly stored in the refrigerator until the next season, unless of course you eat it earlier.
This year I used this pepper to preserve seasoning " Poltava«, tomato and squash caviar all these videos are on the channel .
As I said, I like the third cooking method the most, but to decide which one you like best, I recommend cooking all three, each of them is delicious in its own way.
There is a saying in the Caucasus: “Nothing warms you on cold days like a good spicy snack».
Cook for joy and eat for health!
I wish you bon appetit!
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HOT PEPPER FOR THE WINTER - VIDEO RECIPE
HOT PEPPER FOR THE WINTER - PHOTO
Bitter capsicum is well known to housewives. Add a little more than you need, and the food becomes impossibly spicy. However, this pepper has a lot of fans, because dishes with hot seasoning are not only fragrant and tasty, but also have medicinal properties. Therefore, more and more people are interested in - what ways can you prepare hot peppers to diversify home cooking in winter?
The American Indians were the first to grow capsicum, and it came to the countries of Europe and Asia relatively recently - in the 16th-17th centuries. But these days it's even hard to imagine Indian, Korean or Chinese cuisine without the characteristic pungent taste. The unique properties of hot pepper are gradually gaining more and more fans around the world. Why is this happening?
- Hot peppers contain many vitamins useful for the body - C, group B and carotenoids. It is interesting that in a lemon there is half as much vitamin C as in raw hot pepper pods. In addition, pepper contains fatty oils and sugars.
- The sharpness of pepper directly depends on the alkaloid capsaicin, which is part of it, and this substance is able to relieve pain and reduce inflammation.
- Thanks to bitter pepper, endorphins are produced in the body - hormones of happiness, joy and pleasure. They reduce stress and help to cope with insomnia.
- For many years it was believed that eating spicy food is harmful. Recent studies by scientists say the exact opposite. Hot pepper improves appetite and, if consumed in small quantities, normalizes digestion.
- Eating hot peppers is especially beneficial in old age. It improves metabolism and blood circulation, normalizes blood pressure, and also prevents the development of atherosclerosis and reduces the risk of blood clots.
Types of hot pepper and safety during its processing
There are only four cultivated types of hot pepper: Peruvian, Mexican, Colombian and pubescent. Over the years, by crossing them, people have grown a great variety of varieties that differ in pungency, taste, size, shape of the pods and their color. Some peppers taste almost spicy, and some varieties seem to burn with fire.
The main thing in which all peppers are similar is that they have a sharp, burning, slightly bitter taste. Therefore, in cooking they try to use them in small quantities, as a seasoning for salads, first and second courses, and less often for pastries and drinks.
Care must be taken when handling hot peppers. Burning substances, falling on the mucous membranes or micro-wounds on the hands, can cause pain and a strong burning sensation. Therefore, when harvesting pepper, the room should be well ventilated. It is advisable to wear gloves on your hands. In addition, you should try not to touch your face with your hands, and even more so your eyes. If pepper does get into the eyes, they must be rinsed with plenty of water.
Ways to dry hot peppers
It is very convenient to store hot pepper in dried form, and there are several ways to dry it. At the same time, you can dry both whole pods and halves of peppers with seeds already removed.
The easiest way is to hang the pods on ropes or strong, harsh threads. You just need to choose a well-ventilated room, a country terrace, a canopy, an attic or a loggia, where it is dry and warm. It is also desirable that the direct rays of the sun do not fall on the pepper. It is convenient to string the pods through the stalks. It is necessary to ensure that they do not touch each other, and the air can blow over them from all sides.
It is also convenient to spread the peppers on paper-lined trays, small grills and large dishes anywhere, for example, on a wide windowsill. The main thing is not to forget to stir up the pepper "raw materials" from time to time.
To speed up the drying process, the pods are placed in a stovetop oven or electric dryer. With this method, it is important to choose the optimal drying mode so that the pepper dries and does not bake. In the oven, it is good to set the temperature to + 50 ° C and slightly open the door. In an electric dryer, peppers of the desired condition can be obtained in about 12 hours.
Store dried pods whole or ground. To grind them, they usually use a food processor, coffee grinder or mortar and pestle. Dried pepper does not like moisture, so you need to store it in hermetically sealed containers: glass jars, wooden boxes, birch bark tubs or paper bags. Many people leave a string with pods in a conspicuous place - to decorate the kitchen.
Pickling
There is a saying among the inhabitants of the Caucasus: "Nothing warms you up on cold days like a good spicy snack." Pickling peppers is not difficult. For 1 kg of capsicum you will need: a large bunch of dill, cilantro and mint, 3 heads of garlic and 300 ml of grape vinegar. Most a good option for pickling - this is vinegar, which was made from white grapes. In addition, when pickling, black and allspice peas, bay leaves, cloves, coriander, salt and sugar are used.
Fully ripened peppers taste very good. Ideal - plucked directly from the bush just before pickling. From the greens, only leaves are used, sprigs for pickling are not needed. You don't need to cut the greens. Garlic simply needs to be disassembled into cloves without peeling it. Then, in combination with pepper, it will serve as an excellent savory snack.
The pods are washed and pierced at the stalk with a toothpick or knife so that there is no air inside the peppers. The next task is to slightly soften the pods. To do this, they are placed in a pot of water, boiled water is poured there and kept under closed lid 3-4 minutes. Then the water is drained. This must be done at least three times. This method will allow the peppers to become softer, but not lose their shape. The same result can be achieved if the pods are blanched in boiling water for 2-3 minutes, and then turn off the heat and leave them in the pan under the lid for another quarter of an hour.
Jars for pickling are sterilized in advance. For 1 kg of peppers, you will need 3 cans of 0.8 liters or 5 - 0.5 liters each.
After all the preparation, you can start preparing the marinade. In 1.5 liters of water put 6 tsp. granulated sugar, salt the water to taste, add all the leaves from the greens, garlic cloves, 6-8 bay leaves, 15 black peas and 5-6 peas of allspice, 1 tbsp. l. coriander seeds and 4-6 cloves. The marinade is boiled and grape vinegar is poured into it. Then the marinade should boil for a couple more minutes.
Green leaves, along with garlic, spread on the bottom glass jars. Peppers are placed on top of them and the contents are poured with hot marinade with spices to the very top. After that, the banks are corked. You can store them at room temperature.
In the video, Olga Papsueva talks about the secrets of pickling hot peppers at home.
salting
Salting is a great way to harvest for the winter, because it allows you to save a maximum of vegetables in vegetables. beneficial vitamins and minerals. Hot peppers can be salted in different ways.
If the house has the ability to store food in a cool room, for example, in a cellar, hot pepper pods can be salted without rolling them into jars. Peppers are pre-baked in the oven to become soft, and allowed to cool. Then the pods are placed in pre-sterilized dry jars, placing peeled garlic cloves, dill sprigs, horseradish and blackcurrant leaves between the layers of pepper.
To prepare the brine, 60 g of salt (not iodized!) and 80 kg of vinegar are diluted in 1 liter of water. The water is boiled, allowed to cool and poured into jars of pepper. Under oppression, the pickle is left at room temperature for three weeks, and then taken out to the cold.
If there is no cellar or a cool veranda in the house, the jars are filled with hot brine, a little vinegar is added and sterilized: 0.5 liters for 20-25 minutes, and 1 liter for 35-45 minutes. After that, the jars are closed with lids. You can store them at room temperature.
In the video, Maxim Punchenko shows how to cook tsitsak - hot Armenian salted peppers.
pepper paste
Hot pepper pastes are used in the cuisines of almost all Asian countries and many Mediterranean countries. They are already added to ready meals, as well as when cooking soups and while stewing meat and fish. For a fragrant spicy paste, you need only five ingredients: 100 g of hot pepper, 1 kg of bell pepper, 5 heads fresh garlic, 2 tbsp. l. salt and 5 tbsp. l. vegetable oil. You can add cilantro, celery, or mint to add different flavors to your pasta.
Both types of peppers are washed and de-seeded. Garlic is also cleaned. Then the peppers and garlic are crushed in a blender or food processor until smooth. The resulting puree is spread in cheesecloth and hung up so that the juice flows. It should never be thrown out! Pepper juice can be frozen in small serving containers such as ice cubes and used as a condiment during the winter months.
The drained puree is transferred to a baking sheet, salt and oil are added to it and mixed thoroughly. In an oven heated to +150°C, pepper paste is cooked for about an hour. Store it in small plastic containers in the freezer. Opened pasta should be refrigerated and used within 10 days.
Preserving hot peppers without salt
Hot pepper itself is an excellent antimicrobial agent. That is why it is consumed in large quantities in southern countries. Due to their antimicrobial properties, pepper preparations can be made with unusual preservatives.
To preserve hot pepper without salt and vinegar, first you need to wash it, dry it and pierce it with a toothpick. Then sterile jars are filled with whole pods and cold-pressed olive oil is poured on top. If desired, you can add a little spicy herbs to the pepper. Banks are closed with lids and stored in a dark place. With this type of preservation, olive oil acquires a bright peppery aroma and becomes spicy in taste. Therefore, it can be used in winter as a salad dressing.
In another way, hot peppers are preserved with natural apple cider vinegar. The preparation of pods and jars is the same as for oil preservation, only the pepper is poured not with oil, but with vinegar. As in the first case, to it, if desired, you can add spices- mint, rosemary or oregano, as well as honey - 2 tbsp. l. for 1 liter jar. The pepper will be ready to eat in a month. A fragrant and pungent vinegar, like oil, is perfect for dressing fresh salads.
