Pickled hot peppers are the perfect appetizer for those who love spicy 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 to 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 be an excellent snack for unleavened cereals, borscht and strong drinks.
If you don’t like spicy snacks, then according to the same recipe you can marinate deliciously Bell pepper. 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 of 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.
As for the additional ingredients for pickling, you can add at your discretion: 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:
Canned hot peppers, harvested for the winter in this way, help me spice up my favorite dishes in frosty cold. When making a twist, I prefer to use this simple preservation recipe without sterilization.
Very little time and effort is wasted. The photos in the recipe show how the preservation is obtained.
How to preserve hot peppers without sterilization
So, my capsicum. I leave it whole. I prepare salt, table vinegar, sugar and sweet peas.
I put peppercorns in a volume of 700 ml. It turns out a beautiful preparation, if you take multi-colored fruits. And by palatability both red and green peppers are good. However, I prefer the one with thicker walls.
I fill the fruits laid in a jar with boiling water and leave for a quarter of an hour. I pour water into a saucepan. I add sugar to it - 2 tbsp. spoons, salt - incomplete Art. spoon, 3 peas of allspice. I boil the future marinade for 5-7 minutes. I add table vinegar to it - 50 ml. I turn off the fire.
While the marinade is still cooking, I boil a metal lid in water. And I'm getting the seamer and blanket ready.
I pour the marinade into a jar with multi-colored hot capsicum.
I do this carefully and gradually, because otherwise the glass may not withstand and the jar will crack. I roll up the bank. I turn over. I wrap up for the day.
Next, I send the workpiece to be stored in a cool place, for example, a basement. In winter, I add spicy, spicy, sour, crispy canned pepper in any meat, vegetable dishes to make their taste brighter and warmer!
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.
Safety
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 respiratory tract, causing sneezing or even burning 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 bowl. 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 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. An excellent combination of hot pepper with tomato is distinguished not only by its amazing taste, but also by its 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 the prepared foods and vinegar essence. Remove the finished marinade from the stove and pour into the prepared hot vegetable. Banks close 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.;
- allspice peas - 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 sweet pepper into strips. 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 must be cooled and poured into vegetable mix. 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. Transfer the finished product to a convenient dish 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 food. This burning taste in their cuisine is present in everything from vegetables to fish. Most main secret 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 garlic in advance. cold water and leave 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.
Above are recipes whose main ingredient is the spiciest 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 pickled hot peppers for the winter, the recipes above are perfect for you.
Lenten and fresh food, probably very, very useful, but most people prefer something salty, sour, sometimes even spicy and, just the same, burning. For those who are not afraid of burning on the tongue, there is hot pepper. This fruit, quite often, is used in home-made preparations for the winter in the process of pickling and salting. In addition, without it, cooking adjika, which is mega popular today, is simply unthinkable. You can cook adjika from tomatoes, eggplants, plums and other vegetables and fruits, but by all means, you will need to add at least a couple of hot pepper pods to them. And yet, hot peppers can simply be salted or pickled. If you find peppers of different colors, then the beauty will be extraordinary, and most importantly, burning pleasure is guaranteed to you. If you want to make these at home sharp blanks pepper and with pepper, then all you need is just to choose a recipe from our diverse collection and not be afraid to experiment.
Popular ways to harvest hot peppers
The best blanks for the winter with hot, hot peppers - recipes with photos
The last notes
kerescan - Oct 8th, 2015
Some of us prefer fresh cucumbers or a salad of them, some like pickled or salted ones, some pickled from a barrel ... and only salted cucumbers loved by everyone. They are moderately sour, saturated with the aroma of spices and garlic, firm and crunchy. But is it possible to preserve this taste and aroma for the winter. You can, and this recipe will help with this. It is quite simple, but it makes it possible to keep at home all the qualities of cucumbers listed above for the whole year.
Hot pepper as a seasoning is much more often used in southern countries: its fruits are added to meat, fish, and vegetables. The beneficial properties of the product made the Europeans reconsider their attitude towards these burning pods. Alcohol tincture from it helps with intestinal upset, because it has a broad antibacterial effect. Chile is a great appetite booster. However, there is a caveat: only people with healthy digestive organs can use this seasoning. Soften the sharpness of the fruit and at the same time keep everything beneficial features conservation will help.
hot pepper marinade
Pickled hot pepper perfectly complements the taste of many dishes in a cold mean winter. The recipe is simple, and the preparation of this seasoning does not take much time: the appetizer is quite spicy, so a family will need several small jars.
Ingredients:
- peppers;
- 1 liter of water;
- 25-30 g of salt;
- vinegar 9% - 1 tsp;
- spices at will;
- 20-25 g of sugar.
How to cook:
- Sterilize jars and lids for rolling, wash the pepper thoroughly and dry it on a paper towel. If the fruits are used whole, then the pepper should have intact pods, tails can be left, so the peppercorns look more beautiful.
- Spices are added at will: mainly garlic, allspice, peas, horseradish (root or leaves), dill, basil, cherry or currant leaf. In addition, you can put cloves stars and a small piece of cinnamon, but do not overdo it.
- Now you should prepare the marinade: for this you will need to mix water, salt and sugar, bring to a boil and wait for the bulk ingredients to dissolve.
- We put fruits and spices in prepared jars and pour it all with boiling marinade.
- Let stand for 5 minutes and pour the marinade into a saucepan.
- As soon as the liquid boils again, repeat the procedure.
- We do the same for the third time.
- Before rolling, add 1 teaspoon of 9% vinegar to each jar.
- Cover jars with warm material until completely cooled.
Such a blank will be perfectly preserved at room temperature. If you are canning hot peppers in liter jars, then you can add small tomatoes and slices of sweet bell pepper, the fruits are extraordinarily tasty.
Pickled hot peppers from Georgia
Such an ingredient will spice up any dish, among other things, this dish is an excellent prophylactic against colds.
Ingredients:
- peppers;
- 3-5 peeled garlic cloves;
- 2-3 pieces of black and allspice;
- clove asterisk;
- 40 g of salt;
- 50-60 g of granulated sugar;
- 5 g of vinegar 9%;
- a few pieces of horseradish.
Cooking process:
- We put the washed and dried pods of bitter pepper in prepared jars, which should be scalded with boiling water and dried.
- We put spices and herbs between the fruits. You should not fill the jar to the very edge, it is enough to fill it “up to the shoulders”.
- Now fill the vessel with boiling water and leave for half an hour.
- The spice flavored water is great for making a marinade. Drain the water from the jars into a saucepan.
- We dissolve salt and granulated sugar in the liquid, put the pan on the fire, bring to a boil. For conservation, it is best to use enamelware.
- Pour boiling marinade over peppers again and let stand for 10 minutes.
- So that the banks are preserved all winter and do not deteriorate, we do the same thing again.
- Now the jars can be rolled up, but before that we add 5 g of vinegar with a strength of 9% to each vessel.
The workpiece will quietly stand until spring, even at room temperature. If such an appetizer seems too spicy, then hot peppers can be pre-soaked in cold water: the more often you change the water, the softer the taste of spicy fruits will be.
Korean Recipe
are extremely popular dishes and are in great demand among the population. Any hostess, even a beginner, can prepare such a salad. Vegetables can be very diverse, but the dressing is almost the same everywhere: seasonings, vinegar and sunflower oil, in which the onions were previously fried.
To prepare the twist, you will need:
- 1 kg of hot pepper, red or green;
- half a head of garlic;
- 70 ml 6% vinegar;
- half a tablespoon of salt;
- half a tablespoon of sugar;
- 1 teaspoon red ground pepper;
- 1 teaspoon black ground pepper;
- 1 teaspoon coriander seeds;
- 400 ml of water.
If you are preparing hot peppers for storage in the winter, then the jars must be sterilized, and if you intend to use immediately, then you can skip the process of disinfecting the dishes.
Cooking process:
- First, table salt and granulated sugar are dissolved in water.
- Put the dishes on the fire, after boiling, add pepper, red and black, chopped garlic and coriander.
- Vinegar is poured into the pan last, before pouring marinade over peppers.
- The jars are cooled and after three days you can enjoy ready-made peppers.
With vinegar and honey
To prepare this wonderful appetizer you will need:
- hot pepper - 5 kg (prepare pods of different colors);
- 250 g of honey (even candied honey can be used, but it is better to melt it in a water bath or in microwave oven);
- 1 liter of 6% vinegar;
- 360 ml of sunflower oil (you can take less, but in this case you need to add water);
- 2 teaspoons of table salt;
- 2 heads of garlic, to be peeled
- spices to taste (allspice peas, bay leaf, cloves).
How to cook:
- Pack the washed vegetables into glass jars.
- Prepare marinade from vinegar, oil and salt.
- Honey is placed at the rate of 2 tablespoons per 1 glass of vinegar, but the sweetness can be adjusted to your liking.
In this form, the workpiece can be stored for a long time and without seaming, but the jars should be kept in a cold place: it can be either a refrigerator or a cellar.
"Honey Taste"
Hot red pepper can compete with the usual pickled cucumbers and tomatoes. Unusual snack bright color perfect for meat dishes. For those who prefer spicy dishes, pickled bitter peppercorns will become indispensable preparations for the winter. In order for the appetizer to have a rich aroma, honey must be taken natural. Its delicate texture will give a silky marinade and a beautiful golden color.
Ingredients:
- 3 kg of bitter red peppercorns;
- 500 g of vinegar;
- 500 g of vegetable oil;
- 400 g of honey;
- 40 g of salt;
- laurel leaves;
- black peppercorns.
Cooking process:
- Prepare containers: glass jars must be sterilized.
- Lay the bottom of the jars with bay leaves and a few peppercorns.
- Wash the fruits, dry and clean the seeds.
- Cut the peppercorns into three segments and fold them into each other like a nesting doll.
- In a saucepan, mix sunflower oil, honey, salt, vinegar. Put the container on the fire and bring to a boil.
- Pour the peppercorns with the prepared marinade.
- Sterilize jars for 10 minutes and roll up.
- You can store both in the cellar and in the refrigerator.
You can put a few cherry tomatoes in a jar of hot peppercorns. Tomatoes of the same color will also acquire a sharp and rich taste.
Hot pepper at home
A spicy appetizer diversifies the taste of all kinds of homemade meat, fish and vegetable dishes. Not only is it really tasty, but also very useful. Bitter pepper will replace many cold medicines, help strengthen the immune system and cleanse the veins. To make sure that this is a wonderful seasoning, prepare a small half-liter jar for testing.
When choosing fruits for preservation, pay special attention to the peel: it should be dense and not damaged. For a small capacity, the pods can be cut into rings, but not too narrow.
For one jar with a capacity of half a liter you will need:
- 250 g pepper;
- 1 glass of hot water;
- half a teaspoon of black peppercorns and the same portion of coriander seeds;
- 15 g of table salt;
- 7-10 g of sugar;
- 30 g 9% vinegar;
- 1 tablespoon of sunflower oil.
Cooking process:
- V hot water add spices, except for vinegar and oil, cook chopped peppers in this marinade for about 5 minutes.
- Remove the pepper from the pan with a slotted spoon and place tightly in a clean jar.
- Add vinegar and vegetable oil to the remaining brine, let the marinade boil.
- Pour the hot liquid into the jar and immediately roll it up with a sterile iron lid.
- Place the jar upside down until completely cooled. It does not need to be sterilized.
In cool conditions, blanks will perfectly last until winter.
Preservation of bitter pepper for the winter (video)
Preserving this for the future wonderful snack, it is important to remember that hot peppers, even pickled ones, are contraindicated for people with a sick stomach, liver or kidneys. Avoid giving the product to children, it is very dangerous for the digestive system of a small person. To avoid burning the skin of your hands, cook with gloves. And in no case do not touch your eyes: irritation is very painful. If you follow all the precautions when cooking and consuming hot pickled peppers, then this snack will only make you healthier.
