If you thought that hot pepper is just a seasoning, then you are very mistaken! For several years now I have been rolling hot pickled peppers for the winter - it turns out an excellent snack. Yes, yes, simple and nothing more (if you do not take into account the marinade). Those who love spicy dishes, I am sure, will like this preservation very much.
And the recipe for pickled hot peppers will pleasantly surprise you with its simplicity and speed of preparation: although it contains sterilization, it is not very long. You can prepare hot peppers for the winter both whole and in pieces: both ways, and so it will be tasty and appetizing. Perhaps someone likes to take whole peppers and bite off them, while it is more convenient for someone to eat canned hot peppers for the winter in pieces (this is exactly what I closed this time).
And the color of the peppers does not matter much: you can roll green and red in jars, and mix - a mixture of both. The most important thing is that it turns out very, very tasty: piping hot, invigoratingly bright. Well, am I interested in you? Then I hasten to tell you in detail how to preserve hot peppers for the winter - step by step recipe with photos at your service!
Ingredients for 4 half-liter jars:
- 300 g green hot pepper;
- 700 g of red hot pepper;
- 1 liter of water;
- 1 tablespoon of salt;
- 2 tablespoons of sugar.
For each bank:
- 3 cloves of garlic;
- 6-8 black peppercorns;
- 2-4 peas of allspice.
- 25 ml 9% vinegar (5 tsp).
How to pickle hot peppers for the winter:
Peppers for canning choose fresh, elastic, not spoiled. Wash peppers in running water. Drain in a colander to drain excess liquid.
Cut the peppers into rings about 3 cm long. Cut each ring in half lengthwise. Remove the seeds, cut off the stem. We work carefully! Do not forget that peppers are hot - it is not recommended to rub your eyes or touch other products! After work, the knife and hands should be thoroughly washed. If you have very sensitive skin, I recommend cutting peppers with gloves.
In a saucepan over high heat, bring salted water to a boil (2 teaspoons of salt per 4 liters of water). We put the peppers in a colander, which we lower into boiling water. We stand the peppers like this (the fire under the pan remains large) for 2 minutes.
Then quickly lower the colander with peppers into cold water, stand for 5 minutes, until cool.
We put garlic, peas of black and allspice in pre-sterilized jars. We pour vinegar.
And lay out the pepper.
We are preparing the marinade. Bring the water to a boil, add salt and sugar and stir until the crystals are completely dissolved. Pour marinade over peppers in jars.
We cover hot pepper pickled for the winter in jars with lids and sterilize in boiling water for 7-8 minutes.
Then we immediately seal the jars hermetically and turn them upside down. Keep it that way until it cools down completely. Hot pepper pickled for the winter can be stored at room temperature, in a dark place.
In recent years, the leading position among conservation has been occupied by preparations for the winter from hot peppers. There are many simple recipes for pickled peppers for the winter, the essence of which is different in terms of ingredients, marinade, sterilization method and other nuances. Spicy lovers will not be able to pass by these cooking methods, which guarantee easy cooking and an amazing end result.
Different methods of manufacturing preservation involve the creation of blanks with different spiciness and other taste characteristics. As the main component, you can choose different varieties pepper, up to room pepper "Spark". Read more about all the intricacies of pickling hot peppers, read further in our article.
Useful qualities of hot pepper
This product has a low calorie content - less than thirty per hundred grams. At the same time, for the use of hot pepper, it is important to take into account its sharpness, which can adversely affect the gastrointestinal tract.
People with gastritis and ulcerative lesions of the stomach and duodenum are strictly contraindicated in the use of the product.
For healthy people, pepper can be a source of beneficial trace elements. Thus, sodium in its composition has a positive effect on the water-salt balance of the body, and atherosclerosis is able to protect the body from the development of cancer cells, atherosclerosis (accumulation of cholesterol plaques in the walls of blood vessels), and also has a positive effect on metabolic processes.
We must not forget about the presence of vitamin K and ascorbic acid, which has a beneficial effect on the protective functions of the body.
Delicious preparation in oil
This simple recipe for pickled peppers for the winter in oil is very popular in the Bulgarian latitudes. As the main ingredient, the “shipka” variety is more often used, but in its absence, you can use a kilogram of any other.
The rest of the components include:
- Sunflower oil - 120 ml;
- Sugar - 4 tablespoons;
- Salt;
- Carrot;
- Vinegar - 400 ml (6%);
- Six cloves of garlic;
- A bunch of greens.
How to pickle hot peppers:
1. Rinse and dry the main component on a tissue or towel.
Mix oil with vinegar, pour granulated sugar on top and salt the mixture. Leave it on for six minutes.
2. Chop the washed greens. Peel the garlic cloves and cut the carrots into circles.
3. Place the chopped pepper in a pan without oil. Work it on fire until cracks appear on its surface and blackening on the sides. Place new pieces as they come in to achieve even frying.
4. Cooking hot pickled peppers for the winter involves the final step, namely, placing the pepper in sterilized containers. Place carrot circles, garlic cloves and green ingredients on top.
Pour the marinade on top of the components, cover the containers with a lid.
Method without sterilization
The following recipe for pickled hot peppers involves creating a dish without the need for sterilization. The final product will contain notes of spiciness, which will complement the sweetish marinade.
We list the main ingredients for creating such a blank:
- Pepper - 200 grams;
- Three peas of bitter pepper;
- A bunch of parsley;
- Two garlic cloves;
- One laurel leaf;
- Water - 1 liter;
- Vinegar - 3 tablespoons;
- Sugar and salt - two tablespoons.
Algorithm for creating delicious hot peppers:
Wash and clean the main component.
Rinse the parsley bunch and peel the garlic cloves.
Start sterilizing jars. Prepare metal lids that are suitable only for such preservation.
Pour black peppercorns at the bottom of the jar, place garlic cloves, parsley and a leaf.
Put the main ingredient in a jar so that there are no voids left.
Now you need to start creating the marinade. Sterilize the lids: to do this, place them in a container of boiling water and take care of heat treatment material within two minutes.
Pour vinegar into the water, sprinkle sugar and salt. You need to add such products while boiling water.
Boil the resulting solution for two to three minutes.
Fill the jar with marinade and seal it with a lid.
Turn the glass containers over and wrap them in a blanket.
The final product will delight every spicy lover in the cold winter season and will be an excellent product both in solo use and as an addition to the main course.
Preservation with onions and chili peppers
This product will be an excellent addition to homemade pizza, borscht, spaghetti or sandwiches. You can also use it as a solo dish.
So, before proceeding to step by step description method of pickling hot peppers, you need to list the main components:
- Two onion heads;
- Two not too hot peppers;
- Wine vinegar - 200 ml;
- Spoon of coriander;
- Sugar and salt - 3 tablespoons;
- Water - 130 ml.
Method for making hot peppers:
Peel the onion head and cut it into rings.
Wash the main component, clean it and grind it into medium-sized circles.
Lay the prepared rings on the bottom glass jar layering on top of each other.
Prepare the marinade. Pour a couple of tablespoons of granulated sugar and salt into the water, add vinegar. Place the coriander seeds there and pour the solution over the vegetables.
Cover the glass container with a nylon lid and place the jar in the cellar or pantry for storage.
Preparation with hot pepper and honey
The following easy pickled pepper recipe for the winter is a great treat for spicy food fans, which has a hint of sweetness due to the addition of spicy honey.
To do this, prepare a sharp component in an amount to tightly fill the glass container.
In addition, you need to do the cooking:
- Honey - two spoons;
- Vinegar - 9%;
After preparing all the components of the pickled hot pepper recipe, we proceed to the culinary process:
- Rinse the main component, clean it and dry it with a clean cloth or towel.
- Mix warmed vinegar with spoons of honey and granulated sugar.
- Pour the contents of the glass container with the resulting solution. Close it with a lid and store it in the pantry. The end product will delight you on harsh winter evenings with its sharp taste and spicy taste of honey. The duet of the sharpness of the main component and the sweetish marinade will leave every eater in complete delight.
Armenian recipe for preservation for the winter
This product is very popular in Armenia as a tasty addition to barbecue. The pickling process will take place in a glass container without fermentation.
We list the components for creating pickled hot peppers for the winter, in addition to a kilogram of the main ingredient:
- Three carrots;
- Two garlic heads;
- Greenery;
- Sunflower oil - 100 grams;
- Two tablespoons of salt and granulated sugar;
- Four tablespoons of nine percent vinegar.
Let's start the culinary process:
- Rinse the main component and separate it into two parts.
- Rinse the greens under running water and chop, then clean the garlic heads. Grate carrots.
- Mix all chopped ingredients in a separate bowl. Create a marinade from the indicated components and boil it for two minutes.
- Place the prepared vegetables in layers in sterile jars and fill them with a solution.
- Roll up the containers with lids and turn them upside down.
Marinating in Vinegar: The "Cold" Method
This product has a pleasant taste, which contains notes of sourness and sharpness.
We list the main components:
- Variety "Lamb's horn" - two hundred grams;
- Sugar - 245 grams;
- Vinegar - four hundred ml.
The process of creating a dish:
- Under running water, wash the main component, cut off the excess components and dry it with a napkin.
- Make holes on the surface of the pepper and place it in a container.
- After that, pour granulated sugar on top, and pour vinegar on top.
- Cover jars with lids and turn them upside down.
After a couple of months, the workpiece can be served on the table.
The culinary process will not take you much time, effort and money. And the final product will delight you in the harsh winter and will become an integral part of holiday table both as a solo dish and as an addition to other food.
Jalapeno and tomatoes: hot adjika recipe
This preparation will be an amazing dish for every spicy lover, but in this case it is important to keep the seeds of the main component - they contain the main notes of hotness and spiciness.
So, we list the list of necessary products:
- Bulgarian pepper - six kilograms;
- Jalapeno - three hundred grams;
- Sunflower oil - five hundred grams;
- Parsley;
- two kilograms tomato sauce(to create it, just scroll the tomatoes through a meat grinder);
- Garlic heads - five hundred grams.
Stages of the culinary process:
- Peel the heads of garlic and puree them with a meat grinder.
- Leave the garlic puree in a frying pan filled with oil, heat-treat for fifteen minutes.
- Peel the Bulgarian pepper and pass it through a meat grinder.
- Pass Jalapeno through the cooking mechanism.
- Place two types of pepper in the pan. Mix all ingredients.
- Add a bunch of herbs and tomato sauce to a high-sided pan.
- With the help of red pepper, add a touch of spice to the substance.
- Place the final product in glass containers and close them. Store containers in a pantry or cellar.
Armenian green pepper recipe
As the main component, you need to use three kilograms of tsitsak pepper, which is distinguished by its yellowish color and oblong shape. In addition, it is important to prepare other components:
1. Several garlic heads;
2. A bunch of dill;
3. A glass of salt.
Let's start cooking:
- Before the manufacturing process, you need to leave the tsitsak in the sun so that it wilts slightly and becomes wrinkled.
- Next, wash and clean the tsitsak, make a couple of punctures on its surface with a fork.
- After that, chop a bunch of greens and send it to the pan to the main component.
- Garlic heads should also be placed in the container.
- Pour granulated sugar into the water, and pour the vegetables with the resulting solution. Cover the container with a plate on top and leave it for a couple of days. Within three to eight days, the pepper should actively ferment. It is difficult to determine the exact time of the completion of the process, but the yellowish tint of tsitsak may indicate the completion of the process.
- Next, tip the finished tsitsak into a colander and squeeze it lightly. Then distribute the component in glass containers in such a way that no voids remain.
- Sterilize the container for fifteen minutes, and then start rolling the cans. After that, turn them upside down and wrap them in a blanket, and after a few days it will be possible to place the blanks on the shelves of the pantry or cellar.
Conclusion
There are many simple recipes for pickled peppers for the winter, the result of which will not leave indifferent any lover of homemade preparations, especially with spicy notes of the spicy main component. Some variations in the creation of dishes help to use almost any variety of pepper in combination with components that will be an excellent addition to the overall flavor composition.
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 spicy Bell pepper. 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 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 fire. 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 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. 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.;
- 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 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 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 dishes. 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 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.
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 culinary uses for hot peppers is vast, but nothing beats a homemade pickled vegetable opened from own reserves in the cold winter season. 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.
Anyone who loves interesting snacks will definitely love this pickled hot pepper for the winter. Firstly, it looks very unusual and appetizing: multi-colored pods of pickled hot peppers just ask for your mouth. Secondly, the taste of this preservation will be exactly what you expect from it: very bright and piping hot.
But, at the same time, it is spicy just to the extent that you still want to try this appetizer, and not think about how to extinguish its spiciness. The ingredients in this Pickled Hot Peppers recipe are chosen just so that the spiciness is clearly felt, but not excessive.
A big plus of this pepper is that it is easy to cook - you don’t even need to cut it: blanched, pour marinade and sterilize a little. So for those who are looking for a simple recipe for hot peppers for the winter, this one will surely suit. I will be happy to share how to properly pickle hot capsicum to make it very tasty, and how to prepare hot peppers to make it easy and fast. with your proven recipe. Shall we go to the kitchen?
Ingredients for 4 half-liter jars:
- 200 g green hot pepper;
- 600 g red hot pepper.
For each can of 0.5 liters:
- 3-4 cloves of garlic;
- 5-7 black peppercorns;
- 2-3 peas of allspice.
- 25 ml vinegar 9% (5 tsp).
Marinade:
- 1 liter of water;
- 2 tablespoons of sugar;
- 1 tablespoon of salt.
How to pickle hot peppers:
We sort the peppers, rejecting rotten, with broken skin. Rinse the peppers thoroughly with running water. If the ponytails are long, trim them slightly.
IN large saucepan(5-7 l) bring water to a boil over high heat. For the indicated number of peppers, there should be at least 3.5 - 4 liters of water. Put salt into boiling water - 2 teaspoons per 4 liters of water. Lower the peppers and keep on high heat for 5 minutes.
Immediately transfer the peppers to cold water (about the same large amount) so that they cool quickly. We stand the peppers in water for 5 minutes and put them on a dish.
At the bottom of pre-sterilized jars we put 2-3 cloves of garlic, black and allspice peas.
Carefully place the pepper vertically, trying not to crush it and place it more tightly in the jar. Spread the remaining garlic on top.
We prepare the marinade (1 liter of marinade left for the indicated number of peppers). Bring water to a boil, put salt and sugar in it and mix until the crystals dissolve. Pour vinegar into each jar and then pour boiling marinade to the top.
We cover the jars with lids and send them to sterilize - put them in a saucepan, pour warm water, a little short of the neck of the jars. Bring the water in a saucepan to a boil and sterilize the pepper jars for 8-10 minutes. Then we seal the jars hermetically and turn them upside down.
You can store such pickled chili peppers at room temperature, in a dark place.
Description
Pickled hot peppers has been popular for a long time. The fact is that people like it not only because of its burning taste, but also because when it is consumed, a large amount of endorphins, otherwise known as the "happiness hormone", are released into the blood. These same endorphins stimulate the immune system, and also improve blood circulation, help get rid of pain and overcome stress. In this way, bitter pepper is not only a delicious addition to many dishes, it is also a good natural healer!
The use of this dish is contraindicated for those who suffer from ulcers, gastritis, increased or decreased acidity of the stomach and other problems of the gastrointestinal tract. Otherwise, hot capsicum (including pickled) is very useful, because it contains a large number of elements valuable for the body: beta-carotene, iron, potassium, calcium, all kinds of vitamins, etc.
Some believe that because of its spiciness, such a dish is harmful to most of those who consume it. But this is not so at all! IN folk medicine hot pepper is used as good remedy to combat insomnia, asthma, epilepsy and benign tumors.
How to pickle hot peppers with garlic and onions at home will tell you our recipe, in which you will find step by step photos cooking process. They will help you not to get confused and do everything right. Prepare such a dish once - and you will cook it regularly.
Ingredients
-
(10 green and 10 red) -
(5 cloves) -
(4 pcs. small) -
(2 pcs.) -
(1 tsp)
