Pickled hot peppers for the winter

Hot peppers for the winter are an excellent appetizer for various meat dishes. Since it has the unique property of enhancing the taste of these dishes, true connoisseurs always have a jar of this spicy vegetable in stock.

The twist options are very numerous - these include marinating and salting, using hot pods alone or with garlic, horseradish root and various dry spices. There is a lot to list, but I decided to select the most interesting methods with completely different tastes, so that you have the opportunity to choose exactly your own method of preparing this vegetable.

The best taste of hot pepper, in my opinion, comes from the marinating process. That's why I decided to describe it first. Be sure to try it, this pepper is capable of circulating blood throughout the body and literally rejuvenating it with each pod eaten.

What you need for preparation:

Spicy pods - quantity depends on size per liter jar;
Cherry, currant, horseradish - 4 leaves each;
Pepper peas – 7 fruits;
Garlic – 6 cloves;
Various greens - a bunch;
Clove seeds – 4 pieces;
Ground cinnamon – ½ teaspoon.

For marinating:

Drinking water – 1000 grams;
Rock salt -2 tablespoons;
Granulated sugar – 2 tablespoons;
Table vinegar – 1 teaspoon.

Let's get started:

First of all, you need to rinse the prepared container with soda, and then sterilize it over steam. Boil the tin lids for a few minutes.

Then we put the prepared leaves and greens cut into medium pieces into jars. And all the dry spices that you have prepared are added there.

Now take the sharp fruits, rinse them thoroughly and place them tightly in prepared jars with herbs.
Fill the jars with boiling water up to the neck and leave for six minutes. Next, pour the water into a large saucepan and make a marinade from it.

Bring the water to a boil again and add granulated sugar and rock salt. As soon as they dissolve, pour in table vinegar and immediately pour into jars. Roll up the jars with tin lids.
The spicy appetizer is ready, all you have to do is wait for the cold weather and then taste the cooked spicy pods. If you love peppers, then try the recipe for pickled peppers for the winter.

Recipe for pickled hot peppers

If you regularly consume such snacks throughout the cold season, then no cold will threaten your body.

Ingredients:

Peppers – 1 kilogram;
Garlic – 4 cloves;
Peppercorns – 3 pieces;
Carnation – 2 inflorescences;
Rock salt – 45 grams;
Granulated sugar – 55 grams;
Table vinegar – 10 grams;
Horseradish - a couple of sheets.

Let's start cooking:

We prepare containers for twisting using the method described above. And put the washed fruits in them.

Place herbs and spices in between the jars.

Optimal filling of jars up to the hanger.

Pour boiling water into containers and leave until cool.
Drain the water into a saucepan and prepare a marinade from it. To do this, dissolve rock salt and granulated sugar in it. Pour in the prepared vegetables again and leave for 15 minutes.
Then drain again, heat and pour into containers with fruits for the third time.

Add the allotted amount of table vinegar to each and tighten it with a special key using tin lids.
This snack is perfectly stored both in a cool cellar and in an ordinary apartment.

Hot pepper for the winter with oil and vinegar

In general, hot pepper is considered the main vegetable in Georgian national cuisine. Not a single feast or ordinary dinner is complete without it.

What you need for preparation:

Spicy fruits – 2.5 kilograms;
Garlic – 2/3 cup;
Sunflower oil – 250 grams;
White wine vinegar – 0.5 liters;
Parsley – 0.5 bunch;
Granulated sugar – 100 grams;
Celery – 150 grams;
Salt - at your discretion;
Spices – a pinch.

Let's start cooking:

Prepare the marinade: table vinegar, granulated sugar, rock salt and sunflower oil are heated to a boil in an enamel bowl.

Place ½ of the peppers in the boiled marinade and cook for seven minutes, then take out and boil the second part.

Finely chop the remaining ingredients, add them to the peppers and pour in the marinade. Place in the refrigerator to infuse for twenty-four hours.

After the allotted time, drain the marinade and place the fruits in prepared jars. The filling is brought to a boil and poured into the peppers again. We roll up the containers with tin lids.
The jars are turned over and cooled. Then take them to a cool basement for storage.

Salting Tsitsak Peppers

Hot peppers can also be salted in Armenian style. Green pepper Tsitsak is used for this. Ingredients:

3 kg green pepper, 6 garlic cloves;
a bunch of greens - dill or parsley;
rehan - to taste, 5 liters of water, 0.25 kg of salt.

Salt tsitsak in this way:

Leave the unwashed tsitsak in a warm place for 1 or 2 days to dry.
Pierce each peppercorn with a knife, closer to the tail, or pierce with a fork.
Dissolve salt. At the bottom of the dish where the tsitsak will marinate, place the herbs, then the peppercorns and garlic. Pour brine over everything.
Cover the dish with a plate and place the weight. Leave to ferment in a warm place for several days.
If the peppercorns change color to yellow, then the salting process is ready.

The higher the room temperature, the faster the pepper will salt. If you leave it to ferment longer, you can ruin the future snack.

You can ferment yellow or red peppercorns in the same way. They will also turn out tasty and appetizing.

Hot peppers for the winter with honey

This appetizer has an interesting floral aftertaste, and despite the pungent taste of the fruit, it is very pleasant, and when you bite it with meat, you understand that this is the perfect combination of ingredients.

Product composition:

Hot pepper – 5000 grams;
Bee honey – 1 glass;
Table vinegar – 6% 1000 grams;
Refined butter – 1.5 cups;
Rock salt – 1 tablespoon;
Garlic – 15 cloves;
Various spices - at your discretion.

Let's start cooking:

We wash the sharp fruits and put them in sterilized jars. We prepare the filling from table vinegar, refined vinegar and rock salt.

We put bee honey in the proportion of two tablespoons to one glass of vinegar.

Although if you like it sweet or, on the contrary, lack sweetness, you can adjust it to your taste.
We close the jars with plastic lids and transfer them to a cool cellar for long-term storage.

Do you like pepper? Try stuffed peppers with meat and rice. Recipes in the article at the link.

Pickled hot peppers for the winter are finger-licking good

Not a single vegetable season is complete without a few jars of this particular snack. It is good not only with meat, but also simply with vegetable dishes.

What you need for cooking:

Spicy fruits – 0.7 kilograms;
Garlic – 16 cloves;
Black pepper – 10 fruits;
Fragrant – 10 pieces;
Wine vinegar – 250 grams;
Drinking water – 1000 grams;
Rock salt – 35 grams;
Granulated sugar – 35 grams;
Greens – 0.5 bunch;
Coriander – 50 grams.

Let's get started:

We sort out the sharp fruits and throw them away with any visible damage or changes in the skin.

We prick each pod at the base with a wooden stick.

Place them in a large saucepan, fill it with water and place over medium heat until it boils.

Cook the fruits over low heat for about three minutes, cover with a lid and leave aside for fifteen minutes.

Separately cook the marinade:

Heat water over a fire, add rock salt, granulated sugar, garlic, chopped herbs and spices. Add table vinegar, cook for three minutes and remove from heat. Let it stand aside for about fifteen minutes.

On the bottom of each container we put the prepared herbs, garlic from the marinade, pods, on top again the herbs and spices and pour the brine to the top.
Roll up with tin lids and cover with a warm jacket or blanket. Then transfer to a cool place for storage.

Pepper in oil – a finger-licking recipe

You can marinate hot peppers with oil, it turns out very tender and tasty, you’ll just lick your fingers.

7-10 chili peppers;
2 cloves of garlic;
2 sprigs of rosemary;
2 bay leaves;
250 ml refined mala.

Peel the garlic and chop it into slices with a knife. Place the garlic in a saucepan and add rosemary and bay leaf. Fill the garlic with vegetable oil.

Place the pan on the fire, heat the oil, then reduce the heat to very low and simmer the garlic for 20 minutes. Then remove the pan from the stove, remove the garlic and rosemary sprigs with a slotted spoon and transfer them to a jar. The jar must first be washed and sterilized. After the garlic and rosemary are placed in the jars, you need to immediately cover the jar with a boiled lid.

Then add hot peppers to the oil. The pods must be washed well and dried very thoroughly so that no droplets of water remain on it. Simmer the pepper in oil for 10 minutes, heating should be minimal.

Carefully transfer the fried peppers into jars and pour hot oil from the frying pan. Close the jar with a screw cap. After the jar of pepper has cooled, it needs to be placed in the refrigerator. After a few days, pepper can be used as a seasoning for dishes. You can also use the aromatic oil in which the pepper was stored; it is very good for seasoning vegetable salads.

Canning hot peppers for the winter

Sometimes I don’t roll up the whole fruit in large containers, but cut it into beautiful rings and close it like that. It’s very beautiful and can be rolled up in very small jars.

Ingredients:

Spicy pods – 2000 grams;
Drinking water – 1000 grams;
Granulated sugar – 50 grams;
Salt – 50 grams;
Refined butter - 200 grams;
Table vinegar – 100 grams;
Various spices - 1 tablespoon;
Chopped greens – 100 grams.

Let's start cooking:

Place all ingredients except table vinegar and refined oil, as well as chopped pods, into boiling water. Cook everything for five minutes.

Pour the marinade through a colander into another saucepan. Place the pepper in clean jars.

Pour the remaining ingredients into the marinade and bring to a boil again.

Pour boiling water over the fruits and roll up the containers with boiling water. Cool the jars upside down. And then we transfer it to a cool basement.

How to pickle hot peppers in Georgian style

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

You will need:

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

How to prepare:

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

Hot pepper for the winter (video)

A very tasty, spicy appetizer made from hot peppers for the winter. It’s easy to prepare, yet it gives amazing taste, mild spiciness and a good mood. Prepare it, you won’t regret it.

That's all. All these recipes are very interesting and incredibly tasty in the end. Try it and I’m sure you won’t remain indifferent.

And if you also take into account the fact that such a snack is very healthy for our body, then you should definitely prepare these dishes for future use for your family. And of course, write me your recipes for preparing hot peppers in the comments of the article, I will be happy to try them too. Until we meet again, friends.

How to marinate hot peppers with apple cider vinegar without sterilization

Apple - gives peppers an aroma and delicate taste. Prepare a preparation for the winter according to the suggested recipe.

Ingredients:

chili – 1.5-2 kg;
salt – 2 tbsp. l.;
sugar – 3 tbsp. l.;
water – 4 glasses;
apple cider vinegar 6% – glass;
l/sheet 2 pcs.;
black peppercorns – 6 pcs.

Instructions:

Prepare peppers with jars for preservation.
Place spices on the bottom and peppers on top.
Pour boiling water until cool.
Drain into a container, add sugar and salt.
Boil for 3 minutes.
Pour in vinegar and heat until boiling.
Fill the jars with the hot mixture and tighten.
Cool upside down.
Store at room temperature in a dark place.

Does the spiciness of a snack depend on the amount of vinegar?

Not really

Calories:

per 100 g of finished product 40 kcal.

The taste of the product often depends on a properly made marinade. See how to marinate hot peppers in jars with vinegar so that the appetizer retains its quality for as long as possible.

Abkhaz adjika, real raw adjika

This is a very tasty and aromatic snack, but I warn you right away that it is quite spicy, so not everyone can eat it. But if you try it at least once, it will firmly take its place in your kitchen. And its colorful colors will decorate any table and literally fill it with summer sun and warmth.

Products needed for cooking:

Burning fruits – 31 pieces;
Garlic – 16 cloves;
Salt – 60 grams;
Coriander spice – 60 grams;
Zira – 35 grams;
Dill seeds – 30 grams;
Blue fenugreek – 60 grams.

Let's start preparing:

First of all, we free the sharp pods from tails and seeds.

Remove the peel from the garlic cloves.

Now we grind these ingredients in a way convenient for you. I used a meat grinder.

Coriander and cumin spices must be lightly fried in a dry frying pan until the essential oils are released in the form of a wonderful aroma.

Remove them from the pan. Add the rest of the dried herbs to them and grind everything together in a coffee grinder. But make a completely powdery batch.

There is no coffee grinder, grind them in a regular mortar.

Then mix all the resulting ingredients and salt to taste. Pour the finished adjika into sterile containers and put it away for storage.

How to select and prepare a product for cooking

For canning at home, fruits with elastic, elastic peel of a bright red color are selected. The more elastic the skin, the better the taste. Suitable pods should be hot and spicy.

If the fruits will be placed whole in the jar, then choose pods of the same size. If they have slight damage, they can be cut out and the pods used in the workpiece. In this case, the pod remains with a neat tail. But some recipes also allow the use of peppers cut into circles or strips.

Hot pepper seasoning - good for any dish

Absolutely different meat dishes with this spicy delicacy become much more aromatic and interesting in taste, so you should definitely have several jars of hot sauce. They will satisfy your gastronomic taste more than once. And the benefits of its use are so great that even long-livers of the southern regions thank this sauce for the gift of health and longevity.

Products content:

Bell pepper – 0.5 kilograms;
Spicy – 0.2 kilograms;
Garlic - 4 heads;
Red tomatoes – 0.5 kilograms;
Rock salt – 0.15 kilograms;
Hops - chenille - 3 tablespoons;
Refined oil – 50 milliliters.

Let's start:

Remove bell peppers from seeds and tails, and fill with peeled garlic.

This is done to obtain a richer taste of the ingredients later.

After twenty minutes, grind everything using a food processor.
Grind the rest of the vegetables there. Add rock salt, refined oil and dried herbs to the mixture.

Sometimes walnuts are also added to this sauce, about 150 grams. It must be lightly fried and similarly beaten with the help of a kitchen assistant.

Mix as much as possible and pour into small jars. Screw them on with the lids and store them in the refrigerator.

I add this product to frying borscht, to pizza, and just as a stand-alone snack. In any form, it probably smells and tastes piquant.

Red hot pepper and tomato sauce

Among ourselves, we call this product appetizer, for its excellent property of increasing appetite and making other dishes incredibly tasty and rich. And the cooking process is incredibly simple, so don’t pass it by.

What you will need:

Spicy pods – 3000 grams;
Red tomatoes – 5000 grams;
Rock salt – 0.2 kilograms;
Granulated sugar – 0.25 kilograms;
Sunflower oil – 0.5 liters.

Let's start cooking:

We separate the sharp pods, free them from the green tips and bake them briefly in the oven until the fruits are soft.

Wash the red tomatoes, divide them into several parts and boil for at least ten minutes, then squeeze them out using a strainer.
Boil the resulting liquid for another twenty minutes, then add whole peppers to it and cook for another five minutes. It is necessary to mix with smooth movements so as not to crush the pods.

We put the mixture into sterile jars, roll them up with tin lids and place them upside down. We wrap ourselves in a thick blanket.
This appetizer is perfectly stored in the cellar throughout the cold period and goes perfectly with almost all dishes and dishes. It’s worth trying anything with it at least once; after that, without the spicy seasoning, the dishes will not be so rich in taste.

A simple recipe for drying hot peppers at home

I don’t know about you, but in my family absolutely everyone loves the burning fruit. And in pizza, and as a snack for borscht, and as a separate ingredient in salads. That's why I prepare it in completely different ways. And now I’ll tell you how we dry it.

First of all, it is necessary to select ripe, red fruits without any signs of spoiled peel or rot. Otherwise, a bad fruit will simply spoil all the others later.
We wash each pod separately and dry it with a napkin.

Then I lay them out on a flat surface and let them rest for three or four days, depending on the size of the fruit.
Then we tie each pod by the tail, like beads, but do not compact it too tightly.

Leave the peppers to dry in a sunny, ventilated place until completely dry.
And then we transfer them to a dry, cool place for storage for the winter. These peppers make excellent ground red pepper.

Quick recipe for hot peppers marinated in Korean style

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

We take:

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

How to marinate:

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

Preparing hot pepper for the winter (raw preparation) - video recipe

It is in this form that it is convenient to prepare several jars, since their consumption is not large, and they take up minimal space.

But you always need to monitor the oil level in the container. It should always completely cover the sharp pieces, otherwise mold may appear on the surface, and such a snack should never be consumed.

So you see how simple everything is and requires a minimum of ingredients and your effort. Just never cut peppers without rubber gloves, otherwise the oils will be absorbed into your skin for a long time, and this can lead to burns to your eyes and mucous membranes.

And with this I say goodbye to you and I hope today’s article was interesting and no less useful to you. And, as always, write your interesting ways of preparing hot peppers in the comments to this publication. I will be happy to implement them in my kitchen.

See you again!