Chili pepper twisted with garlic is a spicy Korean condiment. It is called "kochi" in Korean. Kochi has a very hot taste, which is not surprising, since the seasoning is based on one of the hottest peppers in the world: it is peeled and scrolled through a meat grinder along with garlic in a 2: 1 ratio.

A better-known analogue of kochi can be called Georgian adjika: it is prepared in the same way as kochi, but its composition is a little more complicated: in addition to pepper and garlic, adjika includes spices and salt, and more complex and mild-tasting options contain tomatoes, eggplant and other vegetables. Kochi differs from adjika in that it has a pure spicy taste without impurities and does not tolerate any extra additives.

If you are interested in the rich world of Korean cuisine, we advise you to start your acquaintance with Korean carrots, panchani or eggplant hee.

Step by step recipe:

Preliminary processing

In order to prepare such a pepper, we need very hot red peppers. Rinse the pepper and carefully remove the seeds and stalk. At the same time, you don't have to worry about appearance pepper - grind it anyway. But you should take care of the safety of your hands - pepper juice is very caustic, so we strongly recommend cleaning it with rubber gloves.

Basic processing

Twist the prepared pepper with garlic through a meat grinder. For better mixing, we recommend alternating the scrolling of garlic and pepper - this way they will mix well even during the scrolling process. You can also use a blender to grind. Add salt, mix well. You can taste the resulting product - it should be quite salty. However, try very carefully - if you took good pepper, then the product will be very hot.

Decoration of the dish and its serving on the table

Throughout the cooking process, it is advisable to work with gloves, in order to avoid getting pepper on the skin.

Yangnim (Korean secret spice)

I reveal the secret of taste Korean food- it's all about the seasoning, which, no matter how you look in stores, you will not find! This seasoning gives a special flavor and aroma to salads, and it’s not worth talking about the burning and at the same time spicy-pleasant taste!
This beauty can be stored for years (if you have prepared too much), it does not deteriorate at all. I try to make such a blank every two years, what can you do, mother laziness before us ..., well, further down the line!
Garlic - 1 kg
hot pepper (this time I had a very hot one, which is small with thin pulp, but in general I like spicy pepper, which is long, twisted, it seems to me that it is more "pushy"))) - 600g
Bulgarian red pepper - 400g
Figuratively speaking, the ratio of pepper to garlic is 1: 1, but the sharpness of the finished product can be adjusted by replacing a certain amount of hot pepper with bell pepper.

I soaked the garlic in water overnight (it's easier to clean this way!),

this year I cleaned the bitter pepper from seeds, you don’t have to clean it, but my equipment was impenetrable,

so I boldly dealt with pepper entrails! This was the hardest part of the job. Then everything is simple. Grind all the ingredients in a meat grinder,

mix

and add salt. You don’t have to feel sorry for the salt, for this amount of garlic and pepper I poured ALMOST half of the pack (350 grams for sure). Of great importance is the "salinity" of salt, if I may say so. Therefore, try not to oversalt, it is better to let the yannim stand for an hour (so that the salt dissolves). and then try to taste and if everything suits ...


That's all. Now to the banks and to the pantry.
And here is the most delicious Korean sandwich:

increases immunity, kills pathogenic bacteria, promotes the breakdown of cholesterol and the elimination of cholesterol plaques in blood vessels, etc., etc.! Well, to put it simply, it's DELICIOUS and USEFUL. To health!

TWISTED HOT PEPPER RECIPE

You will need: 1 kg of hot pepper, ½ cup of apple / wine vinegar 5-6%, 1 tbsp. salt.

How to prepare hot peppers for the winter. Ripe hot peppers of any color, several colors can be washed at once, cut off the stalks, pass through a meat grinder along with the seeds (the grate is large), mix with vinegar and salt, put in sterilized jars, cork with sterile lids, store in a cool, dry and dark place .

Such a preparation is suitable for fried poultry and meat, fish, soups and broths, and can also be an excellent basis for adjika.

Almost every good housewife makes preparations for the winter. In the ripening season of vegetables, you really want to keep the colors of summer on your table and in the cold winter season. Now you can buy any pickles in the store, but they will not have the main ingredients - love and care, without which no homemade dish can do.

One of the types of pickled blanks is hot capsicum. It will be discussed in this article.

Why Harvest Hot Peppers

The benefits of this spicy vegetable include a rich content of carbohydrates, proteins and fats. These are one of the main components of the human body and the need for them always exists. In addition, thanks to this vegetable, vision improves, circulation and reduces the likelihood of nervous breakdowns. Due to the sharpness of taste, this indispensable product dulls pain.

In addition to the health benefits, this vegetable is a pleasure for lovers of spicy food with its taste alone.

All these useful components of a savory product are not available to people with stomach problems. Acute in diseases such as gastritis, pancreatitis, is contraindicated. This is his only downside.

Having dealt with the reasons for harvesting vegetables for the winter, let's move on to the main topic - pickled hot peppers, recipes for its preparation.

Security

Before starting work, do not forget about protection. Hot peppers can be very irritating to the skin with prolonged contact. And if there are even small and imperceptible abrasions or cuts on the hands, the pain will be very strong, and even if the traces of the burning product are thoroughly washed off, the sensations will remain for a long time. The components of this vegetable will remain inside the wounds, and rinse microcracks soapy water will not work.

Plus, this vegetable with its aroma can annoy Airways causing sneezing or even burning of the nose and throat. To avoid unpleasant consequences, it is better to stock up on a medical face mask and a pair of gloves.

The easiest hot pepper recipe for the winter

To create this dish you will need the following products:

• hot capsicum - 1 kg;
• salt - 1.5 tbsp. l.;
• sugar - 1.5 tbsp. l.;
• vinegar 9% - 3 tbsp. l.;
• hot water- 1.5 liters.

The vegetable should be tightly packed in a prepared jar and pour boiling water. When the workpiece has cooled enough to be handled, drain the liquid into the pan. Add salt and sugar there. Boil and remove from heat. Without waiting for the liquid preparation to cool down, pour in the vinegar. Pour marinade into jars with pepper. Close ready meal lid, this is always done when canning. Wrap a jar of canned hot peppers in a towel or other similar cloth and leave in this form for a day, turning the lid down. After that, you can send the pickled dish to wait for the cold winter.

Pickled Hot Pepper Recipe Without Vinegar

If in the first version the preparation for winter is ready in a day, then the pickling process without vinegar will take 8 days. Long, but for opponents of the vinegar preservative, this recipe will be to your liking.

You will need the following products:

• hot vegetable - 1 kg;
• salt - 8 tbsp. l. (3 times);
• water - 1 liter (3 times).

Wash the vegetables, cut off the green tails and put in a convenient large dish. Boil water with salt and send hot to pepper. Press the workpiece with any suitable load and wrap it with a towel and leave for 3 days. After exposure, the solution must be drained and the whole procedure repeated. Only this time it will be infused for 5 days. Drain the brine again and distribute the vegetables in jars. Pour in exactly the same solution, but this time roll up the jars. Closed banks put away so as not to be tempted and open when winter comes.

Such simple recipes, which are presented above, can be diversified by any spices according to your taste and desire. Garlic, fresh and dried herbs, bay leaf, you can add peppercorns. A variety of additional ingredients will only spice up a spicy snack.

Recipe for pickled spicy snacks for the winter

For special connoisseurs of spicy snacks, it's easy perfect recipe. Peppers prepared according to this recipe are perfect as additive to garnishes, so it will become a full meal on the table.

It is required to prepare the following products:

• hot pepper - 1 kg;
• seasonings (bay leaf, allspice, dried dill and garlic) - to taste;
• honey - 1 tbsp. l.;
• olive oil - 1 cup (200 ml);
• apple cider vinegar - 1 cup (200 ml).

Rinse capsicum, put dry vegetables in rows in a jar, pressing tightly. Each row is laid with prepared seasonings, namely garlic slices, dried herbs and sweet peas. After dense filling, fill the workpiece with a mixture of vinegar, oil and honey. Close the finished product with a lid, carefully wrap it with a warm towel and leave it like that. in warmth for 3 weeks. After the time has passed, remove the finished snack in the refrigerator or other cold place. The most difficult thing left is not to touch the spicy vegetable until winter!

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 glass (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. Take off ready 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 pieces;
• 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, English hot peppers are ready to wait 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. bell pepper cut and clean from 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 of 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 pickled hot peppers for the winter, the recipes above are perfect for you.

Pickled hot pepper - the perfect snack for those who love hot dishes and sauces. It turns out very fragrant and appetizingly bright. While the season has not yet left, we will tell you how to make a preparation of bitter capsicum for the winter. The recipe for canning without sterilization, therefore, will not be very time-consuming.

recipe for pickled hot peppers in pods with oil and garlic

This fiery pepper sailed to Europe on the ship of Columbus. His doctor brought this unusual vegetable as a gift for the Queen of Spain. They were in no hurry to cook pepper, at first the courtiers used it as a decoration for hats. But very soon, fiery pepper was “tasted” and began to be added to a variety of dishes and sauces.

According to Mexicans who love fiery snacks, hot pepper enlightens the mind, stimulates the appetite and promotes excellent digestion. After pickling, the fiery taste of the pepper softens, but it still remains sharp. Garlic gives the pickle an appetizing flavor. Pickled peppers prepared according to this recipe will become great snack to unleavened cereals, borscht and strong drinks.

If you don’t like spicy snacks, then according to the same recipe, you can pickle sweet peppers deliciously. A few jars of mouth-watering marinades will successfully diversify the menu, so have time to cook them before the pepper season is over.

Ingredients:

• bitter capsicum - 1 kg;
• garlic - 3 heads.

For marinade:

• sugar, vinegar 9%, water, vegetable oil - 1 cup each;
• salt - 1 tbsp;
• ground black pepper (optional) - 1 tsp

Cooking process:

Prepare lids and jars in advance: wash with soda to a shine and sterilize.

Wash hot peppers in running water, let it drain and dry. Prick each peppercorn in several places with a fork or toothpick. So the chili will be better saturated with the marinade, and there will be no excess air left in the jars.

Garlic must be peeled (or add unpeeled part), rinse and leave the cloves intact.

To prepare the marinade, dissolve salt in water, add oil, vinegar, sugar, ground pepper and bring to a boil. Boil the garlic and hot peppers in the marinade for 5 minutes after boiling in batches.

Arrange pepper and garlic cloves in jars, pour marinade, roll up.

Turn the jars over, wait for cooling and put them in the cold, best of all, in the basement. If you leave the peppers warm, there is a risk that the jars will "explode". Therefore, it is better to find a cool place for them.

Many housewives add pickled hot peppers to their favorite dishes to give them a nice piquancy. Pepper, added in a small amount, will decorate the taste meat dishes And vegetable stew. In addition, it will also be a good addition to the barbecue. Crushed pepper product can be added to sauces and soups.

Concerning additional ingredients for pickling, then at your discretion you can add: bay leaf, celery or coriander seeds.

By the way, hot chili is in the TOP of the most effective aphrodisiacs. If your loved one is not indifferent to spicy dishes, then invite him to try your delicious pickled peppers at dinner!

Thank you mom for the recipe and photos!

Sincerely, Anyuta.

You might like the recipe for Pickled Peppers in Wine Vinegar:

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.

You can prepare it for the winter different 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, turns out to be the most balanced, it has everything - salt, sweetness, acidity and pungency.

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 up on cold days like a good spicy snack."

Cook for joy and eat for health!

I wish you bon appetit!

In order not to miss new, interesting video recipes - SUBSCRIBE to my YouTube channel Recipe Collection👇

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Dina was with you. See you soon, new recipes!

HOT PEPPER FOR THE WINTER - VIDEO RECIPE

HOT PEPPER FOR THE WINTER - PHOTO

Cooking snacks in a marinade solution is one of the options for preserving hot peppers for the winter. Another effective method is salting. The bitterness of spicy pickled hot peppers is less pronounced than fresh. The characteristic hotness is reduced by adding vegetable oil to the marinade. Spices, spices, other vegetables allow you to get products with a variety of palatability.

How to pickle hot peppers

There are many recipes that allow you to make a product with different organoleptic properties. Preparing for the winter is easiest with hot or cold pickling. The pods are used fresh or fresh frozen, whole or cut into pieces, circles, straws. Red pepper contains more capsaicin than green pepper, which should be considered when choosing the main raw material. Preliminary preparation the main component is to inspect, remove damaged and rotten specimens, soak for 5-10 minutes, rinse under running water cold water and drying.

It is important to choose and prepare the rest of the ingredients for making pickled hot peppers for the winter. Salt should be coarse, rock, if desired, you can add sea. Do not use iodized. Vinegar is suitable for table, wine, apple with a concentration of 9%. Honey - natural, fresh or dried herbs. Dill is recommended to be added in the form of umbrellas. Horseradish - leaves or roots. Some recipes call for unpeeled garlic so as not to make the taste spicier.

Jars and lids must first be sterilized. Before pouring marinade into a glass container, it is recommended to warm it up a little so that it does not burst. Lay the vegetables on their hangers so that after the solution cools down and the volume decreases, the pods do not remain without liquid. After seaming, it is not necessary to treat with hot steam. Do not use plastic lids for hot peppers.

Cool jars under a warm blanket, protecting from drafts. Always put upside down. Before transferring to the cellar, turn it over to its normal position, hold for 12-24 hours without insulation.

Store the prepared spicy product in the refrigerator, basement, balcony. It is permissible to place the jars in room conditions, protecting them from light and heating devices.

To make pickled hot peppers in a cold way, more vinegar is required. Accordingly, the dosage of salt and sugar increases. Vegetables, spices, spices are laid according to traditional recipes of the hot method. The shelf life of the resulting product is less.

The easiest recipe

Ingredients:

• pods - to fill a 3 liter bottle;
• salt - 3 tbsp. l.;
• granulated sugar- 3 tbsp. l.;
• vinegar - 3 tbsp. l.;
• spices, spices - to taste;
• water - 3 l.

Wash vegetables, drain excess liquid, dry with a cotton napkin. Boil water with sugar and salt. Put flavoring components on the bottoms of jars, fill with pods, pour hot marinade for 5 minutes. Return the solution to the saucepan, bring to a boil, add to the hot pepper again. Repeat the operation 3-4 times. Before the last filling of the jars, pour in the vinegar. Roll up, wrap until completely cool.

Sterilization of pickled hot pepper bottles is not necessary, since the solution contains preservative components, boiling water treatment was carried out several times, and there is a large amount of capsaicin in the pods themselves. Also, this operation helps to reduce bitterness.

Bitter pods in oil marinade

Ingredients:

• acute component - 1.5 kg;
• vegetable (sunflower or olive) oil - 2 tbsp.;
• granulated sugar - 2 tbsp. l.;
• salt - 1 tbsp. l. without a slide;
• vinegar essence- 0.5 tsp;
• parsley - a bunch;
• suneli hops - 3 tsp

Wash the vegetables, remove excess moisture, cut the stalks with seeds and partitions. Simmer in a pan with butter, salt and sugar, stirring the mixture occasionally. When the pods become soft, add chopped herbs, spices, vinegar. Simmer for about 15 minutes, fill jars with pickled hot peppers, twist.

Fiery appetizer "Gorgon"

Components:

• pods - 1 kg;
• sugar - 3 tbsp. l.;
• salt - 3 tbsp. l.;
• vinegar - 0.5 tbsp.;
• sunflower or olive oil- 1 tbsp. (not necessary);
• garlic, dill - according to your own preferences;
• boiling water - 1.5 liters.

Wash and dry vegetables. Fruits can be used whole or chopped. Transfer to a saucepan, pour boiling water, leave under a closed lid for 5 minutes, drain the liquid part. Add oil, vinegar, sugar and salt to the water, boil for 4-6 minutes. Put dill, a few cloves of garlic on the bottom of the sterilized cylinders, fill the rest of the volume with pepper, pour the marinade. Roll up the prepared jars with lids, cool, transfer to the cellar. Using this method, you can pickle a spicy vegetable for meat, fish dishes or for appetizers, adding to salads.

Whole pickled peppers

Products:

• bitter fruits - 1 kg;
• granulated sugar - 1.5 tbsp. l.;
• salt - 1.5 tbsp. l.;
• vinegar - 3 tbsp. l.;
• boiling water - 1.5 liters.

Rinse the pods under cold water, leave to dry. Under the stalk, make a through incision without removing it. The operation is performed to remove air from the internal cavity. Trim the tail if the pepper is too long. Place the prepared product in a sterilized jar, fold, tightly pressing against each other.

Boil water, pour vegetables, stand for 10-15 minutes. Pour the liquid into a saucepan, add salt, sugar, boil. Introduce vinegar, pour pepper with the resulting marinade. Sterilize the cylinders, roll up the lids, wrap them in a warm blanket until they cool completely, put them in the basement for storage for the winter.

If desired, the product can be made spicy. To do this, at the initial stage, fresh herbs, bay leaves, unpeeled garlic cloves, and cloves should be added to jars of pepper. It is permissible to replace some of the sharp pods with sweet ones, as a result you will get a less spicy dish.

Without sterilization

Ingredients:

• hot pepper - enough for a jar;
• water - 5 glasses;
• salt - 2 tablespoons;
• sugar - 3 tablespoons;
• vinegar - 0.5 cups;
• spices and spices to taste - bay leaf, dill, parsley, mustard seeds.

The recipe and technology are similar to the previous one, the workpiece is obtained faster, but it is stored less. It is recommended to pour vegetables with boiling water for 20 minutes. It is imperative to sterilize empty cylinders to prevent the ingress of pathogenic microorganisms into the finished dish.

The dosage of vinegar, salt and sugar is greater, which protects the product from souring and mold. It is advisable to store pickled peppers for the winter without sterilization in the refrigerator.

in Georgian

Components:

• hot pepper - 2.5 kg;
• garlic - 0.15-0.17 kg;
• parsley, cilantro and dill - as much as possible;
• lavrushka - 4-5 pcs.;
• vegetable oil - 250 ml;
• salt - 3.5 tbsp. l.;
• granulated sugar - 3 tbsp. l.;
• vinegar - 500 ml.

Before pickling, wash hot peppers, pierce or cut at the stalk. Add salt, sugar, lavrushka, vinegar and vegetable oil to the water, bring the resulting solution to a boil. Put the pods, cook for 6-8 minutes, stirring constantly. Set vegetables aside to drain in a colander.

Pour chopped dill, cilantro and parsley, chopped garlic into the marinade, boil again. Transfer the pepper to a large bowl, pour over the spicy solution, set oppression on top. Remove the blank for a day in the refrigerator. After decomposing into jars, close with lids, transfer to storage in a dark, cool room.

in Armenian

Products:

• red pepper - 3.5 kg;
• salt - 4 tbsp. l. without a slide;
• sugar - 100 g;
• garlic - 5 cloves;
• vegetable oil - 0.5 l;
• vinegar - 80-100 ml;
• water - 1.5 l.

Wash the pods, dry. Leave the ponytails and stalks at this stage in order to properly marinate hot peppers in Armenian style. Boil the vegetable for 2-3 minutes in boiling water, immediately pour cold water. From the temperature difference, the skin can be easily removed. Boil the marinade solution from water, vinegar, oil, sugar and salt. In small portions (in 1 layer), lower the prepared pods, cook for 1-2 minutes. and take out. Put the finished product in sterilized jars with chopped garlic at the bottom. Pour the ingredients with a solution, roll up the lids, store until cool under a blanket, then transfer to the basement.

With honey

Ingredients:

• hot pepper - 1 kg;
• natural honey - 0.15 kg;
• vinegar - 0.3 l.

Prepare the fruits, pour approximately 2.5 tbsp on the bottom of the sterilized jars. l. honey, fill with pods. Divide vinegar into containers. Roll up, turn over for 30 minutes. upside down. Remove for winter storage. According to some recipes for the preparation of pickled hot peppers, it is required to pre-cook the marinade. From spices, use bay leaf and peppercorns.

in Korean

Components:

• burning fruits - 1 kg;
• garlic - 0.5 heads;
• sugar - 0.5 tbsp. l.;
• salt - 0.5 tbsp. l.;
• vinegar 6% - 70 ml;
• water - 400 ml;
• black and ground red peppers - 1 tsp each;
• crushed cilantro seeds - 1 tsp.

Put the prepared peppers in a balloon, fill the rest of the volume with hot marinade, boiled from purified water, spices, chopped garlic with a knife. The process of pickling hot peppers lasts only 3 days, after which the snack can be eaten.

With squash and chili

Products:

• Bulgarian pepper - 30 pcs.;
• squash - 20 pcs.;
• chili - 5 pcs.;
• bay leaves, black peppercorns - optional;
• dill - 0.5 bunch;
• salt - 1 tbsp.;
• sugar - 1.5 tbsp.;
• vinegar - 400 g;
• water - 3 l.

Wash the main components, cut in half, put in layers in cylinders. Finely chop the chili, mix with seasonings and herbs, add water, cook for 30 minutes. Fill glass containers with a ready-made solution, roll up, sterilize, cool, put away for storage for the winter. The recipe produces blanks hot pepper suitable for rice dishes.

Hot pepper without vinegar

This component it is allowed to replace sour vegetables or leaves. A marinade with red tomato juice is often used. Prepare hot hot capsicum in the usual way, fry. Boil the tomato until reduced by 2-3 times, strain through a sieve, add salt and granulated sugar. Arrange vegetables in jars, adding juice. Roll up, sterilize for at least 20 minutes. If desired, you can add olive oil.

How to pickle hot peppers

Cooking spicy snack stored long time, is also carried out with the help of salt. The selection and preparation of components is carried out similarly to pickling. The containers must be clean so that third-party microflora is not added. Crockery material - glass or enamel coating.

There are 2 ways to make salted hot peppers - cold and hot. The only difference is the brine temperature.

cold way

You can make salty hot peppers for the winter by fermenting. Rinse the main component thoroughly, pierce at the stalk or cut. Lay out in alternating layers with a spicy mixture of your favorite additives - dill, parsley, cilantro, celery, horseradish, garlic, black peppercorns, cumin, lavrushka, cloves. Sprinkle with coarse rock salt, pour water room temperature, tamp with a lid smaller than the container, install oppression. It is important that the liquid covers the product completely. To do this, it is recommended to add salt solution as it evaporates and citric acid(20 g and 9 g per 1 liter of water). In this way, you can salt the spicy pods for use in a week or a couple of months.

hot way

Before salting, prepare a bitter vegetable, make punctures or cuts about 2 cm long, put in enamel pan. Boil the brine, pour over the pepper, press down with oppression. Transfer the container to a dark warm place for 3 days. Drain the liquid, add freshly prepared solution. Leave for 5 days, remove the brine, arrange in jars, pour a hot portion of the new solution, roll up the lids. Peppers salted in this way are less sharp, suitable for various dishes.