Hot pepper is known for its beneficial properties and unusual taste throughout the world. There are many recipes to which this vegetable adds a “zest”. Many housewives continue to pamper their loved ones with pepper snacks even in winter. To do this, they pickle or salt the vegetable. Such blanks are very easy to make. In addition, they allow you to preserve many useful substances in peppers.

Hot pepper is used not only as a seasoning in dried or crushed form. Whole pods are preserved using various marinades. They are also used to prepare amazing snacks - adjika and vegetable salads. For preservation, you can choose different varieties. It is worth considering the size and appearance of vegetables.

If you want to pickle hot peppers, then you should choose fruits with hard, dense skin. It should be thick enough. As a result, your snack will taste crispy. Also note that there is no damage. Everyone knows that peppers of different colors are more pleasant to eat and look more appetizing. Any hot peppers are suitable for adjika and salads.

Canning hot pepper: features

Whole pieces of peppers look the most beautiful. Usually the core and seeds are removed from them. Remember that this is best done carefully as they contain large amounts of essential oils. Because of them, we feel the bitterness and spiciness of pepper. It is best to carry out cleaning with rubber gloves. You should also keep pepper away from your face.

There are many recipes for making excellent hot peppers for the winter. For those who prefer a sour, crispy snack, we offer a very simple method of preservation. All ingredients are for 1 liter jar.

Compound:

• Green pepper - any amount
• Garlic – 5 cloves
• Salt - 1.5 tbsp. l.
• Vinegar 9% – 60 ml
• Bay leaf, dill, allspice - to taste

Preparation:

1. Place garlic cloves, herbs and spices in clean, sterilized liter jars.
2. Wash the pepper thoroughly, cut off the tails and clean out the grains. Place vegetables in jars. Then pour salt into them and fill them with hot water. After this, add vinegar.
3. Place the jars in a large saucepan. Then we fill it with water for sterilization. Heat the pan to a boil. After this, sterilize the snack for about 10-15 minutes.
4. We complete the canning of hot peppers by rolling up the jars with lids.

Pickled hot peppers: recipe

Compound:

• Hot peppers of different colors - 2 kg
• Salt and sugar - 2 tbsp. l.
• Water - 2l.
• Vinegar 9% - 4 tbsp. l.

Preparation:

1. This unusual snack is very colorful due to the use of different peppers. It is best to alternate them by color.
2. First you need to wash the peppers. Then remove the stalk and grains inside. It is also worth cleaning the white partitions. Rinse the peppers again. Make a small cut in an arc at the top. Prepare clean half-liter jars.
3. Place the peppers down vertically, alternating colors. The base should be at the top. Boil water and pour it into jars. In this form, the peppers should stand for 15 minutes. After 15 min. The water from the cans must be drained.
4. Separately, in a small saucepan prepare the marinade for the hot peppers. Boil 2 liters of water and dissolve salt and sugar into the liquid. Finally add vinegar. Pour this marinade into jars with pepper. It should completely cover the vegetables.
5. Close the jars with sterilized lids. Use a seamer to roll them up. Turn the workpiece upside down and hide it under a towel.

Hot pepper appetizer

Compound:

• Pepper - 400 gr.
• Tomatoes - 4 pcs.
• Garlic - 1 head
• Vegetable oil - 100 ml
• Salt - to taste

Preparation:

1. Wash peppers of any size and shape and cut off their tails. There is no need to clean out the grains and white film inside!
2. Pass the vegetables through a meat grinder or chopper. Also wash, trim and chop the tomatoes. Also grind the head of garlic.
3. Pour vegetable oil into a high-sided saucepan or cauldron. Place the dish on the fire and pierce it thoroughly.
4. Place the chopped vegetables in a very hot saucepan. Add salt to taste and simmer for about 25 minutes. Determine readiness by the amount of liquid. It should practically evaporate under the influence of temperature.
5. The consistency of the finished snack is thick. The mixture spreads easily on bread.
6. Store the hot pepper snack in the refrigerator, covered with a plastic or screw cap.

How to pickle hot peppers?

Salty hot pepper goes well with meat. Typically, such an appetizer in Caucasian cuisine is served with shish kebab. This harvesting method is interesting because it is effective and simple. If during pickling you can make a mistake with the proportions of vinegar and spoil the vegetables, then with pickling everything is different.

Salted hot pepper: quick recipe

Compound:

• Green pepper – 1 kg
• Water - 1 l
• Salt - 8 tbsp. l.

Preparation:

1. Wash the peppers. The tail and insides should not be cleaned. Then we make a 2 cm cut along the base.
2. Place vegetables in a bowl or pan. Prepare a saline solution in a separate container. To do this, boil water and dissolve salt in it. Pour hot brine over the peppers. Place a flat plate or lid and some weight on top. Vegetables should be completely submerged in liquid.
3. Cover the bowl with peppers with a towel and leave to salt at room temperature. Vegetables are soaked in brine for 3 days. After this, fresh brine is prepared in the manner described above. The liquid from the basin is drained. Then the peppers are poured with fresh brine.
4. So soak the vegetables for another 5 days. Then change the brine again. Place the peppers in clean jars and fill with freshly prepared liquid. Hot pepper is ready!
5. It is believed that this method of pickling preserves all the beneficial substances in the vegetable. This pepper is not only very tasty, but also healthy. It improves the functioning of the digestive system and has a positive effect on appetite.

Bitter hot salted pepper

Hot peppers for the winter can be prepared in a slightly different way. This recipe allows you to prepare peppers just like store-bought ones. Spices and herbs add additional flavor to the appetizer.

Compound:

• Pepper - 1 kg
• Water - 3 l
• Salt - 220 gr.
• Garlic - 6 cloves
• celery - 100 gr.
• Bay leaf - 5 pcs.

Preparation:

1. Wash green hot peppers thoroughly. There is no need to remove the tails and grains.
2. We also clean and chop the garlic and celery.
3. Take a large saucepan and place the greens on the bottom. Place peppers on top.
4. Prepare the brine in a separate container. To do this, dissolve salt in boiling water.
5. Pour hot brine over the peppers. Then we put them in a warm room under a press. Salt vegetables for 14 days. There is no need to change the fluid at this time!
6. After 2 weeks we take out the peppers. They should change color - become yellowish. Place vegetables in clean, sterilized jars. Boil the remaining brine and pour it into jars with peppers. The finished snack can be closed with any type of lid.

Hot peppers for the winter are not just a tasty, but also a healthy snack. There are several ways to prepare vegetables. For longer storage, pickling is suitable. To do this, peppers and spices are poured with hot brine and covered with lids. You can also pickle hot peppers. In this case, the vegetables are poured with brine and left under pressure for 5-14 days.

Preparing hot peppers for the winter

Peppers prepared in the following way will be spicy, crispy and with a slight sourness. For a liter jar you will need:

• capsicum hot peppers (choose thicker fruits, of any color) in an amount sufficient to tightly fill the jar;
• several (4-5) garlic cloves;
• vinegar: essence 70% - 1.5 teaspoons, 9% - 55 ml;
• Bay leaf;
• dry dill, salt, black.

Cooking technology

Wash the jars and sterilize them. Rinse the spices and arrange them in containers: garlic, cut in half, dill branches, peas and bay leaf. Cut off the tails of the hot pepper pods. Place in jars. Pour salt, add hot water and vinegar, cover with sterile lids. Place a cloth (at the bottom) in a pan of water and place the jars to sterilize for 10 minutes from the moment they boil. Then roll up the lids.

Pickling hot peppers for the winter without sterilization

This recipe will appeal to all lovers of spicy snacks.

Recipe Ingredients:

• bitter capsicum (1 kg);
• a liter of water (enough for four 700-gram jars);
• 8 full spoons (tablespoons) of sugar;
• 200 ml 9% vinegar;
• spices as desired.

Cooking technology

Harvesting bitters begins with the pods being washed and dried. Then prepare the filling. To do this, you need to mix water with salt, sugar, vinegar. Place spices in sterilized jars and compact the pods. without sterilization will require double filling. The first time you should fill the containers with boiling water. Leave for 15 minutes and drain the water. Then pour the prepared marinade over the pepper. The finished snack should be screwed under the lids and left to cool. Preparing hot peppers for the winter without sterilization is a simple and quick way to preserve the product. The pepper will stand for a long time, the brine will remain clean and light.

Hot pepper: preparing a snack for vodka

Ingredients (indicated for a liter jar):

• hot pepper pods (enough to fill tightly into a jar);
• a teaspoon of salt;
• half a teaspoon

Cooking technology

Rinse the pepper, remove the seeds (wear gloves), pour boiling water over it and place under pressure for several hours. This procedure will relieve the pods of bitterness. Drain the water, put the peppers in jars, add spices (garlic, peppercorns, etc.), pour boiling water, season with salt and vinegar. Sterilization - 30 minutes. Screw the lids on the jars and the snack is ready.

Canning hot peppers for the winter

The Hungarian recipe involves using the following set of products: capsicum (bitter) - 1 kg.

For the brine:

• liter of water;
• 7-8 full spoons (tablespoons) of sugar;
• a little more than a glass (250 ml) of vinegar 9%;
• 3 full spoons (tablespoons) of salt;
• aspirin tablet.

Cooking technology I

Prepare the pepper by removing the seeds, cutting in half, and rinsing. Place into jars. Prepare the brine by mixing water with sugar, vinegar and salt. Pour over the pepper and leave overnight. Overnight, some of the brine will be absorbed into the pods. Therefore, in the morning you will need to cook a little more and fill the jars. Sterilize the containers, add aspirin and screw on the lids. It turned out to be a spicy pepper appetizer.

Mostly lovers of hearty and fatty dishes prefer to cover hot peppers for the winter. This appetizer has the unique ability to improve the taste of such products, which is why true gourmets and connoisseurs of fine cuisine are sure to keep several jars of marinated pepper in their winter stock.

Mostly lovers of hearty and fatty dishes prefer to cover hot peppers for the winter.

Pickled peppers differ from their fresh counterparts in their unusual, improved, juicy taste. You can prepare such a snack at home in different ways: ferment, pickle, marinate. The preparation will differ only in taste notes and storage method.

In order to pickle spicy pods for winter storage, you will need the following ingredients:

• green hot peppers;
• 5 garlic cloves;
• 60 grams of vinegar;
• 30 grams of salt;
• herbs, spices to taste.

This appetizer should be sealed in glass containers, so you should prepare them first: wash them clean and scald with boiling water.

1. The pepper is thoroughly washed, the stalk is cut off and the seeds are removed.
2. Garlic, herbs and spices cut into slices are placed at the bottom of small glass containers. Place the prepared hot vegetable.
3. Add salt and immediately pour boiling water over the contents of the jars, add vinegar.
4. Sterilize the snack within a quarter of an hour after the liquid boils, and roll it up.

The finished product has a piquant taste and aesthetic appearance. Preserving it is also easy: this preparation is not picky and easily retains its taste in any conditions.

Hot pepper for the winter (video)

Hot peppers for the winter with tomatoes

You can also preserve the spicy pod with the addition of other vegetables. Most housewives prefer this method of preparation; moreover, it is quite simple and universal.

This treat is prepared from various assorted vegetables, but one of the most popular options is considered to be a combination of peppers and tomatoes. Canning such a preparation involves preliminary preparation of glass containers and the following ingredients:

• 500 grams of spicy pods;
• 4 large ripe tomatoes;
• head of garlic;
• 100 grams of refined oil;
• salt to taste.

You can also preserve the spicy pod with the addition of other vegetables.

Small glass containers in which the snack is planned to be sealed are pre-washed and sterilized over steam.

1. The tomatoes are washed and cut into slices, cutting off the stalk area.
2. The sharp pods are washed, the stalk is cut off, and cut into small slices.
3. The garlic is peeled and crushed through a press.
4. Pass the vegetables through a meat grinder and add garlic.
5. Add oil to an enamel container, transfer the vegetable mixture, add salt and put it on the fire.
6. After boiling, cook the vegetables over low heat for half an hour, transfer them to prepared containers and sterilize for a quarter of an hour.

Spicy preparations should be stored in a cool place, so they can easily overwinter and retain their taste.

Hot pepper for the winter: a simple recipe

Red chili, prepared for the winter according to a simple recipe, has a unique taste and aroma. It is recommended to preserve this fiery appetizer entirely, preserving the integrity of the vegetable: the stalk is not cut off and the seeds are not removed.

The main components of such a snack are:

• hot chili;
• ½ large spoon of salt;
• a large spoon of sugar;
• 50 grams of vinegar.

Red chili, prepared for the winter according to a simple recipe, has a unique taste and aroma.

Before starting the procedure for pickling vegetables, prepare sterile glass containers.

1. The containers are filled to the top with pre-washed pods, pour boiling water over the vegetables and leave for a quarter of an hour.
2. Pour boiling water into an enamel container, add salt and sugar, and after boiling add vinegar.
3. Pour boiling marinade over the pods again and roll up.

The marinade itself is not suitable for food due to its spiciness, but pepper is ideal for lovers of dishes with “sparkle.”

How to preserve hot peppers for the winter without sterilization

You can marinate the hot pods, keeping them as reminiscent in taste as fresh peppers, using a special recipe, the secret of which has been kept by the residents of Crimea for many years. This appetizer is easy to prepare; it should be stored in a cool place; it will keep well even without prior sterilization.

To preserve spicy pods, you should stock up on the following ingredients in advance:

• a couple of kilograms of hot pepper;
• 3 large spoons of salt;
• vinegar.

You can marinate hot pods, keeping them as reminiscent in taste as fresh peppers, using a special recipe

Cooking sequence:

1. The pods are washed, the stalk area is cut off, the seeds are cleaned, and chopped into medium-sized pieces.
2. Grind the processed pepper in a meat grinder.
3. Mix salt and pepper thoroughly.
4. Prepared sterile containers are filled with the prepared mixture and filled to the neck with wine vinegar.
5. Cover with hot nylon lids and store in the refrigerator.

This spicy dish is added to pilaf, soups, and meat dishes. Marinating the spicy ingredient is done quickly and this spicy snack can be stored for a long time in the refrigerator without problems.

Cooking Georgian hot pepper for the winter

Spicy flame is considered one of the main ingredients of national Georgian cuisine. Preservation of hot vegetables in Georgian style begins with the preparation of the following recipe components:

• 2 ½ kilograms of hot pepper;
• 150 grams of garlic;
• a glass of refined oil;
• 500 grams of white wine vinegar;
• 50 grams of fresh parsley;
• sugar (can be replaced with honey) – 3 large spoons;
• 100 grams of celery root;
• spices, salt to taste.

Spicy flame is considered one of the main ingredients of national Georgian cuisine

The preparation of a spicy dish begins with the preparation of the main ingredient: it is washed well and cut on one side.

1. Vinegar, sugar and salt are mixed with oil in an enamel container and brought to a boil.
2. Half the peppers are placed in a boiling marinade, boiled for 7 minutes, after which the second half of the ingredient is boiled.
3. Chop celery, garlic and parsley, add to the peppers and pour the cooled marinade over them. Keep in the refrigerator for a day.
4. The marinade is drained and the vegetables are transferred to sterile containers. Allow the marinade to boil again and pour it over the peppers. After this, the dish should be rolled up.

After the Georgian pods have cooled, they are stored in a pantry or cellar.

Preparing hot pepper in Armenian style

Armenian cuisine, for its part, also offers the option of preparing a spicy snack, only their recipes suggest fermenting peppers. For such a dish, the hot ingredient chosen is greenish in color, long and thin.

For this pickling option, a set of ingredients is prepared:

• 6 kilograms of hot pepper;
• 2 large heads of garlic;
• a bunch of dill;
• 2 cups salt.

Before you start preparing Armenian pepper, the main ingredient should be dried a little: it is laid out in one layer and left for a couple of days at room temperature.

1. Each pod is pricked with a fork in several places after washing.
2. The greens and peeled garlic are chopped with a knife and mixed with the prepared pods.
3. Mix 10 liters of liquid at room temperature with salt until it is completely dissolved and pour it over the pepper.
4. Ferment the main ingredient for several days until it turns yellow.
5. The brine is drained, the soaked pepper is placed tightly in sterile glass containers, sent for sterilization for a quarter of an hour, after which it can be closed for the winter.

Hot peppers for the winter (video)

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Pickled hot peppers - how to use them for the winter?

It is necessary to marinate in various fillings, which often differ in composition, quantity and name of spices. Using this pepper you can prepare spicy winter salads and adjika. As for the choice of fruits for pickling, they must be intact without damage, the same size and necessarily fleshy (they will have more juice).

How to prepare hot peppers

Before moving on to specific recipes for how to prepare hot peppers for the winter, pickled hot peppers in tomato or other marinade, you will need to properly prepare the pods. In principle, this process is no different from seaming to seaming, so we will present it in a separate block of material.

Whole fruits look beautiful in a jar, but you will still need to remove seeds and partitions from them. This should be done carefully; be sure to wear kitchen gloves so that essential oils do not get on your skin and cause irritation or burns.

Hot peppers for the winter: recipes, pickled hot peppers with video

Recipe No. 1

To prepare the marinade for this classic method, you will need to take the pepper itself, four cloves of garlic, a quarter glass of table vinegar, a heaping tablespoon of table salt, spices (dill with an umbrella, bay leaf and peppercorns).

Scald a liter jar with boiling water and put spices, peeled garlic cloves and herbs into it. Next, wash and prepare the pepper itself, put it in a container and cover with salt. Now pour hot, but not boiling water, then pour in vinegar. Jars of pepper need to be additionally sterilized. So, put them in a large saucepan, put a cloth on the bottom, pour water into it and process the jars for 20 minutes. After this, seal the peppers airtight using tin cans. Delicious recipe.

Recipe No. 2

This is an option for preparing pickled hot peppers for those who do not want to waste time on additional sterilization. In this case, for two kilograms of peppers, take two liters of water, four tablespoons of vinegar, two tablespoons of salt and sugar.

To make the seaming bright and interesting in appearance, choose peppers of different colors for it. Prepare the pepper by washing, removing grains and crossbars. Next, take 0.5 liter jars and first scald them with boiling water inside. Place the peppers vertically in a jar, alternating the colors of the fruits. Next, boil water, dissolving sugar and salt in it, pour the marinade into jars. After this, pour four tablespoons of vinegar into the jars.

Now you can immediately roll up the peppers with tin lids and leave them upside down, covered with a blanket, until they cool completely. After a day, move it to a pantry or other cool place so that the pepper can wait for its finest hour on cold winter days.

Recipe No. 3

How else can you prepare hot peppers for the winter: a recipe, pickled hot peppers with photos, we consider further. Often the housewife rolls up hot peppers not on their own, but by adding various vegetables to it. For example, the product goes well with red tomatoes when preserved.

To prepare such a spicy and spicy assortment, you will need to take 500 grams of hot pepper, five large tomatoes, a medium head of garlic, salt to taste and half a glass of vegetable oil, herbs to your taste and desire. It’s great if the pepper fruits are of different sizes - this can be done for this preservation. Be sure to peel the peppers and then put them through a meat grinder together with the tomatoes. Add garlic, passed through a press.

Now put the vegetable puree into a saucepan with a thick bottom, where the vegetable oil has already been heated. Add salt and simmer everything over low heat, without covering it with a lid, for about 20 minutes. When the mass becomes moderately thick, this means that you can stop cooking and pour the grounds into jars. Immediately roll up the jars and this spicy spicy adjika will be delicious to eat with bread in winter, or serve as an additional sauce.

Important! For the first few weeks, it is best to keep this seaming in the refrigerator after cooling. Outside the refrigerator, you can only store pre-sterilized preparations.

Recipe No. 4

Now we are preparing hot peppers for the winter: recipe. Pickled hot peppers with oil turn out to be delicate in taste, because the oil seems to envelop the hot pods. For clogging according to this recipe, it is preferable to choose long and thin red and green peppers. It is better to take a small size, although large fruits are also suitable for rolling if cut into pieces.

To prevent the peppers in this roll from being too hot, you can soak them in ice water for several hours. This is an Armenian recipe for rolling, so you should prepare for an unusual taste. Peel the peppers from films and seeds, then place them in a saucepan, add 100 grams of chopped garlic, chopped herbs (parsley is great), and 50 grams of salt. Mix everything, cover the pan and leave the peppers to marinate for a day.