Spicy pepper. Recipes for pickling spicy peppers for the winter. Bulgarian pepper with eggplant in oil

Hot salty pepper for the winter: a simple recipe without sterilization

This recipe for hot salted peppers will appeal to those hostesses who love to cook. spicy dishes. The recipe is very simple and does not require much time from you, and the result is really good.

To make the pickle I need:

• Hot pepper - 2 kg;
• Garlic - head;
• Salt - 3 tbsp. l.;
• Horseradish - root and leaves;
• Dill - umbrella;
• Lavrushka;
• Peppercorns - 5 pcs.

Note to the hostess: in order for the dish to turn out spicy, but acceptable in taste, it is better to pickle peppers of mildly spicy varieties. The varieties "Lamb's Horn" or "Whirlwind" showed themselves well. Vegetables must be freshly picked. If the pods have been stored in the refrigerator or on the balcony for several days, the snack will not turn out crispy.

1. So let's get started. I thoroughly wash the pepper pods under running water, and then pierce each of them with a fork in three places. This is a must. If a non-pierced pod gets into the container, it will spoil the whole snack.
2. Horseradish root and garlic peel.
3. At the bottom of a three-liter jar, I put spices: horseradish, dill and peppercorns.
4. I spread the pepper pods tightly on the spices, but you need to do this carefully so as not to crush the vegetables. On top, you can lay out a sheet of horseradish, which will not allow our blanks to float.
5. Then I pour out three tablespoons of salt.
6. I add tap water to the jar and shake it thoroughly until the salt is completely dissolved (after closing the container under the nylon lid).
7. I leave the jars to ferment for five days at room temperature, not forgetting to turn the container up and down. If the brine becomes cloudy, don't worry. That's the way it should be.
8. After the allotted time, I close the jars with iron lids and store them in a cool place.

You can eat spicy canned pickles in a couple of months. Enjoy your meal!

Salted pepper for the winter in a cold way under a nylon cover

The cold salting method is salting whole vegetables in a pot, tub, barrel, etc. Products are poured with brine, and a press is placed on top. The pickle is stored without sterilization in a cold place.

I will tell you how to salt sweet bell pepper for the winter in a cold way.

To prepare an appetizer, you need to take:

• bell pepper- 5 kg;
• Lavrushka;
• Greens (dill, celery, parsley);
• Salt - 400 g;
• Drinking water - 5 liters.

Tip: if you decide to pickle whole fruits without cutting them, you need to pierce the pepper in several places with a toothpick.

1. Initially, I select peppers of the same size, wash them thoroughly and dry them on a paper towel.
2. Then I cut the bell pepper into 2 parts, remove the seeds and core.
3. Then I put the vegetables in a pre-prepared container, sprinkle with chopped herbs and spices.
4. Now it's time for the pickle. I pour five liters of water into a saucepan, dissolve the salt in it, and then bring it to a boil. I filter the brine through cheesecloth and cool it.
5. With a cooled liquid, I pour a container with pepper, and put a plate with oppression on top.
6. Bulgarian pepper is salted in a cold way for 12 days at room temperature, and then stored in jars under a nylon lid in a cool place.

It turns out very tasty.

Whole salted bell pepper for the winter in a saucepan

My household loves juicy fleshy bell peppers not only stuffed, but also salted, as in the market. That's why I've been cooking for years. salted pepper for the winter whole in a saucepan and treat them to my relatives and friends.

Bulgarian salted pepper is an indispensable product in winter, as the vegetable can be added to soups, stews, roasts, etc. About how simple, but delicious to pickle it, I will tell you.

Tip: to quickly peel the bell pepper from the core, you need to make a neat incision on the side, and then pull out the seeds and the stalk.

1. I take three kilograms of fleshy green peppers and, after thoroughly washing the vegetables, I clean them of seeds.
2. I transfer the vegetables to a bowl.
3. In a small amount of drinking water, I dissolve 400 grams of salt and pour vegetables with brine. Then I add the liquid to such a level that it completely covers the pepper.
4. I put oppression on top, and keep it at room temperature for five to six days. This time is enough for it to be completely salted. The peppercorns should change color, turning a little yellow.
5. I drain the water and wash the bell pepper under running water.
6. Peel two heads of garlic and chop finely. I also chop a bunch of parsley.
7. I shift the pickle into a jar or another saucepan, add garlic and herbs, and then pour it with water.
8. I pour a tablespoon of salt into the container and dessert spoon vinegar, close the lid and shake well.

After a few hours, our spicy pepper can be served at the table. Lick your fingers!

Armenian hot pepper

Each nation has its own secrets of cooking with the addition of hot peppers. But in the Armenian Georgian cuisine hot pepper is used as a separate dish. Recipes for hot peppers in Armenian and Georgian were shared with me by my neighbor, who is originally from Georgia.

Pickles from a bitter pod have an unforgettable, piquant taste, and are prepared very simply. Here is one of the Armenian recipes.

Required products:

• Hot pepper - 2 kg;
• Garlic - 150 g;
• Greenery;
• Salt - 2 tbsp. l.;
• Vinegar - 1.5 cups;
• Vegetable oil - a glass.

Initially, I am preparing hot pepper pods: I wash them thoroughly and, having made neat cuts along the pods with a sharp knife, remove the seeds.

1. Greens (dill, parsley) I chop finely, and then mix with salt.
2. I transfer the prepared pods to an enamel bowl and, sprinkled with the mixture, leave to salt for a day.
3. Then, in a separate container, mix the vinegar and oil. I take out the peppercorns, infused in salt and herbs, from the pan and fry in a pan for about fifteen minutes, adding vinegar and oil there.
4. Then I transfer the fried vegetables into pre-sterilized liter or three-liter jars and roll them under iron lids.

A spicy snack for the winter is ready.

Note to the hostess: we note that hot pepper relieves pain, as it stimulates the production of endorphins in the body. Hot pepper acts as an analgesic. But people suffering from gastrointestinal diseases, dishes from it should be eaten with caution.

Spicy pepper "Tsitsak" for the winter

Spicy Green pepper"tsitsak" is favourite dish residents of Georgia. Such an appetizer is suitable for barbecue or for cooking borscht, as well as a cold appetizer.

I offer another simple recipe for hot salty peppers for the winter, it turns out to be very fragrant and tasty. But first things first.

We will need:

• Hot pepper - 3 kg;
• Drinking water - 5 l;
• Salt - 250 g;
• Greenery;
• Garlic - head.

I wash each pod and pierce it with a fork or toothpick in several places.

1. I shift the peppercorns into a bucket or saucepan and sprinkle with garlic cloves and finely chopped dill.
2. In five liters of water, I stir a glass of salt, and then, pouring the pods with brine, put a plate with oppression on top. I leave the workpiece in a cool place and keep it like that for about two weeks. Pepper "tsitsak" during this time should turn yellow.
3. I shift our salted peppers into a colander and, after squeezing them a little, let the excess liquid drain.
4. I shift the vegetables into pre-sterilized jars under the neck and pour the brine prepared in the same proportion (50 g of salt per liter of water). This recipe is prepared without vinegar, but the jars need to be sterilized for 10 minutes, and then rolled up under iron lids.

Tip: when making pickles, you must remember that even when salted, the pods do not lose their original sharpness. Therefore, if you do not like too hot snacks, it is better to choose mildly spicy varieties of pepper.

Bon appetit!

Georgian chili pepper

This is one of my favorite appetizers, because it turns out not only very tasty, but also colorful and bright.

Required products:

• Chili pepper - 2 kg;
• Garlic - to taste;
• Sugar - 2 tbsp. l.;
• Salt - 1 tbsp. l.;
• Water - 2 l;
• Greenery;
• Dill;
• Vinegar - 8 tbsp. l.;
• Horseradish - leaves;
• Drinking water - 2 liters.

Tip: I do not remove the seeds. But if you wish, you can make neat cuts along the peppercorns with a sharp knife and clean them of seeds.

1. I thoroughly wash the peppercorns, and cut off the tails from them.
2. In pre-sterilized jars, I tightly pack dill umbrellas, a horseradish leaf and peeled garlic umbrellas. I put pepper pods on top.
3. I dissolve sugar and salt in boiling water and pour jars with brine for fifteen minutes.
4. Then I pour the brine into a saucepan and boil for about three minutes, add vinegar and pour jars of chili peppers with liquid. I roll under iron covers.

Delicious and fragrant!

Salted stuffed peppers

Lovers over delicate dishes you will like salty bell pepper stuffed with carrots and herbs. Here is an interesting recipe.

1. I take a kilogram of bell pepper (red or green), carefully cut the stalks, remove the seeds and blanch in boiling water for about two minutes.
2. I stuff peppercorns with carrots, parsley and dill.
3. I boil 1.5 kilograms of carrots until half cooked, peel and rub on a medium grater. Then finely chopped parsley and dill (a bunch of each), as well as onions (2 heads).
4. I mix carrots with herbs and onions, salt and pepper to taste. I stuff bell peppers with vegetables.
5. I close the holes of the pepper fruits with a cut stalk.
6. Carefully put into a saucepan or tub stuffed pepper. Sprinkling it with herbs and salt. On top I put a plate with oppression.
7. Vegetables ferment in a warm place for several days, and then they need to be moved to the cold.

Tip: if you like it spicier, you can add finely chopped garlic or garlic pressed through a press to the vegetables.

It turns out not only tasty, but also useful!

Tasty video:

As you managed to make sure, hot peppers are salty for the winter simple recipes easy to prepare, I have been using them successfully for many years. Be sure to try it and see for yourself!

Despite the fact that I am indifferent to hot peppers, every year I preserve several kilograms of this delicacy. My dad and husband call this pickled hot pepper "Hussar", and eat it in jars, and when guests from Germany come to us, they sort the jars of pepper for souvenirs.

As a basis, I took a recipe for ordinary pickled bell peppers. I added only garlic, celery stalks, and black ground pepper.

The result is a spicy tasty snack with a distinct taste of hot pepper and subtle notes of garlic. The specific taste of celery is not felt at all, it only complements the overall palette of this wonderful snack.

Cooking pickled hot peppers is easier than usual, because you don’t need to peel it, but just rinse it well.

Ingredients:

• 3 kg hot pepper
• 2 heads of garlic
• 500 gr celery stalks

Marinade:

• water 1 l
• sugar 1 cup
• salt 2 tablespoons
• vinegar 9% 180 ml.
• vegetable oil 1 cup
• ground black pepper 3 teaspoons

*Glass 250 ml.

Cooking:

Wash jars and lids in advance with soda, sterilize.

Wash hot peppers under running water and let dry a little. It is convenient to do this in a colander.

We clean the garlic, keeping the whole cloves. Cut the celery stalks into small pieces 1.5 cm long.

Prepare the marinade: add salt, sugar, vinegar, ground black pepper and oil to the water, bring to a boil. Pepper, along with garlic and celery, dip in batches into a boiling marinade and cook for 5 minutes. from the moment of boiling.

Spread the pepper along with garlic and celery in jars, pour over the marinade and roll up.

Banks turn over and cool.

You need to store such pickled hot peppers in the cellar, or on the balcony. I'm not sure that jars don't explode at room temperature, so it's best not to risk it.

Wish you bon appetit, and delicious preparations for the winter!

Probably, the discovery of America by Columbus fades before his discovery of hot spices, which he first brought out of there, having revolutionized the taste in cooking.

But be careful: such a sharp red pepper is part of the warming ointments like Finalgon, and woe to you if, when making preparations from this pepper for the winter, even the smallest wounds will be on your hands. Or you will think of rubbing your eyes with these hands. Or scratch your nose. An unforgettable experience awaits you inside!

So it’s better to work, protecting your hands, and after work, wash them thoroughly with soap and wipe them with vegetable oil - it will remove the remnants of burning particles.

Pickled hot peppers - a recipe for making capsicum for the winter

The set of products is designed for 3 liter jars of pepper. Or 6 half-liter - as you prefer.

Use rock salt. In the finely ground "Extra" all useful trace elements are removed, this is naked NaCl, the benefits of which are zero. In addition, "Extroy" is easy to oversalt any product, its salinity is 1.5 times higher than rock salt.

The use of rock, but iodized salt softens the pulp of peppers, making it slippery.

If, in addition to the horseradish root, leaves are also used, after thoroughly washing them, they should also be doused with additional boiling water. The leaves are placed on the bottom of the jar, under the pepper.

What will be required:

• Hot pepper in an amount sufficient for 1 three-liter jar not to the top (use it as a measure);
• 3 liters of water;
• rock salt, non-iodized, 3 tablespoons without a slide;
• Table vinegar 9% - 3 tablespoons;
• Sugar 3 tablespoons;
• Spices (optional): garlic 6-9 cloves, cherry and currant leaves, dill with "umbrellas", sweet peas, cloves, horseradish root (leaves are also possible).

Cooking:

1. Rinse the pods with a “shower” rinse, dry.

2. Wash jars with lids with soda, sterilize. For every two jars, it is better to prepare three lids - in case one is skewed during seaming.

3. Boil the future marinade with salt and sugar.

4. Arrange pods and spices in sterilized jars.

At the same time, it is better not to grate the horseradish root and not grind it in any other way, but simply scrape it with a knife, peeling it and keeping it whole. 1 small horseradish root is placed on the jar.

5. Boiling marinade is poured into pre-heated jars. Hold for 5 minutes. Pour back into the pot, boil again, pour again. Repeat the operation 3-4 times.

6. Add vinegar to the jars, after seaming, turn over several times to evenly disperse the vinegar, wrap it in a blanket, leave for 12 hours.

Recipe for bitter capsicum for the winter - lick your fingers

Pepper with minimal heat treatment and minimal sterilization, which is why thorough washing of all its components is so important.

After the second boiling of water, when, as a result of adding salt, sugar and spices, it turns into a marinade, you should also not boil all the ingredients in the marinade for too long, and be sure to cover the pan with a lid - otherwise the vinegar will partially evaporate, and the garlic will lose its taste and sharpness.

The ingredients for this recipe are given for 1 liter jar:

If necessary, multiply the amount of all ingredients by the volume that you need. hot pepper, red or green) - up to 100 g;

• allspice - 3 peas;
• granulated sugar - 2 table. spoons;
• salt - 1 table. a spoon without a slide;
• 9% vinegar - 50 gr;
• 1 liter of water;
• garlic - 1-2 cloves.

Pepper Cooking Technology:

1. Thoroughly and carefully rinse the peppers.

2. Put in any glass container with a volume of up to a liter, pour boiling water.

3.After 15 min. Drain the water back into the container where it was boiled, add salt, sugar, peppercorns and peeled garlic cloves to it.

4. Boil for 5-7 minutes, pour in the vinegar and pour the peppers previously placed in the jar with the marinade.

5. Pour boiling water over the seaming lid, tighten, turn the jars over and leave under the covers until they are completely cool.

Harvesting bitter pepper for the winter without sterilization:

In such a recipe, only part of the stem with the stem is cut off - the seeds remain in the “body” of the pepper. And of all the variety of spices, perhaps the most modest of them is used - bay leaf.

This is classic recipe without foreign aftertastes, preserving the bitter-burning taste of chili pepper to the maximum extent.

Compound:

• 3 liter jar, slightly incomplete (as a measure) of chili peppers, filled to the top
• 3 tablespoons coarse salt
• 9 tablespoons of sugar
• 6-8 medium laurel leaves
• vinegar 70% at the rate of 1 incomplete teaspoon per jar of peppers (per liter - full, but not to the brim)
• 3 liter jars. Or 4 to 0.75 liters. Or 6 to 0.5 liters.

How to cook:

1. Cut off the very tip with the stalk without touching the seeds. The body of the pepper is only cut along 2-3 cm.

2. Standing peppers are placed in jars.

3. Boil the marinade, stirring only sugar and salt in it so far.

4. Pour the marinade into the boiling field in jars, cover the jars with lids, allow to cool slightly (5-6 minutes).

5. Drain the marinade from the cans back into the pan, throw in the bay leaf, bring to a boil again.

6. In the meantime, vinegar is poured into the jars.

7. The marinade that has boiled for 2-3 minutes with a bay leaf is again poured into jars of pepper, rolled up and put upside down until it cools completely, covered with something warm (a fur coat, a blanket).

How to salt hot peppers for the winter? Step by step recipe

Salt pepper is not like that spicy taste, like pickled - but it preserves its natural aroma as much as possible. For this method of harvesting, it is better to take a mixture of peppers of different colors: green, red, white, orange. The most burning of them, as a rule, are bright red and orange.

They are introduced into the composition of the pickle in a ratio of approximately 1: 1 (except for burning red or orange - they are taken at the rate of 1-2 peppers per jar. Gourmets and just amateurs can eat salted peppers from such a preparation "alive", without diluting anything. True, it must first be soaked a little in fresh warm water - for salting is still carried out in a supersaturated salt solution.

If there are problems with the stomach, then pickles are used simply for seasoning dishes, giving them additional piquancy.

In particular, one cannot do without such pepper in the preparation of the classic Georgian kharcho soup.

As a mild pepper, they usually take light green or white Dungan pepper, or tsitsak.

Ingredients:

• 2-3 kilograms of peppers of all kinds
• water - 3 liters
• 1 a raw egg as an indicator of salinity
• Salt until eggs float
• Sugar - 3 tablespoons

Water for this method of preserving peppers is not boiled - in extreme cases, salt is diluted in water at 38-40⁰С for better salt solubility. The sugar is dissolved first. Salt is added to the water until the raw egg stops sinking and floats.

An incision in the pepper or piercing it with a fork is done because the peppers have a very strong and thick peel, through which the cold solution simply cannot penetrate.

Cooking:

1. Peppers are cut lengthwise or pierced with a fork.

2. Several cuts or punctures are made in the tap pepper

3. First, sugar is diluted in a saucepan with warm water, and then they begin to dissolve the salt, loading it with tablespoons and periodically checking the raw egg for drowning.

When it floats up, the salt solution, or brine, is ready.

4. Lay the peppers vertically in clean washed jars (you can not sterilize, the salt itself acts as a powerful preservative). For every 8-12 white and green peppers - 1-2 bright red ones.

5. Cover with lids, leave for 3-4 hours. During this time, the brine will penetrate through cuts or punctures, and its level in the jars will decrease by 1.5-2 cm due to this. The missing brine should be added.

6. Then the banks can be tightly rolled up and stored in a cool place.

Hot pickled peppers for the winter - a simple recipe

The difference between this type of pickled hot pepper is the presence of vegetable oil in the recipe. At the same time, there is an interesting taste effect from the time the oil is introduced into the marinade: when it is added to boiling water, still without salt, sugar and spices, the taste of pickled pepper turns out to be hard, without flavors, and more spicy.

If the oil is added to the marinade already boiled with spices and vinegar or directly to the peppers laid in jars, then it will have delicate flavors.

To prepare this pickled hot pepper you will need:

• Hot red pepper - 2 kg;
• Garlic - 6-8 cloves;
• Vegetable oil - 2 tablespoons;
• Allspice peas - 5-6 pcs;
• Bay leaf 4-5 medium-sized leaves;
• Salt rock - 3 table. spoons with a slide;
• Sugar - 5 tablespoons;
• Coriander (crushed into large pieces) - 1 teaspoon;
• Vinegar 9% - 70 ml.
• Water 3 liters

Cooking:

1. Rinse the pepper thoroughly under running cold water.

2. Cut the peppers by cutting off the thick top part with the stalk, cleaning out the seeds and cutting the peppers in half lengthwise.

3. Put water on the fire, boil it and put salt, sugar, allspice, bay leaf and coriander into it.

Cook on low heat for 10 minutes.

4. Chopped peppers, placed in jars, pour boiling marinade, hold in it for about 10 minutes, drain the marinade back into the pan, quickly bring to a boil and add vinegar and vegetable oil.

5. Re-fill the peppers in jars, tighten the lids, leave to cool under a blanket to room temperature.

Video recipe for pickling capsicum for the winter

Conclusion

Ulcers and other gastrointestinal sufferers can really only be sympathized with: they are deprived of the whole universe of taste sensations that the addition of this burning, passionate vegetable to fish, meat and vegetables can give. "Passionate" is not used by chance - hot pepper Chili and its counterparts of all varieties is an excellent aphrodisiac - a substance that increases libido in both men and women. In addition, it contains endorphins, hormones of joy.

And as for the ulcers… one of the heroes of the novel “The Dead Zone” by S. King, the sheriff of a small town, said: “I can’t have Chile. An ulcer, you know. But sometimes I go to old Manuel's trattoria, I order a full bowl and ... Yes, my ulcer throws me a tantrum, but I just send it!

We wish you not to get sick. And enjoy life - including by eating pickled hot peppers.

In recent years, such a blank as has become increasingly popular. There are no less ways and technologies for pickling spicy than sweet Bulgarian. They differ among themselves in the technology itself - with the help of sterilization and without sterilization, the composition of marinades, and additional ingredients that are used in the preservation process.

Therefore, it becomes obvious that spicy prepared according to a particular recipe will have a different taste and spiciness. The most frequently asked question among housewives who are going to pickle it for the winter is the question about pepper varieties. Are all varieties of hot peppers suitable for canning?

For harvesting for the winter by conservation, any variety is suitable. It can be either green or red pepper. different varieties, starting from large and long pods and ending with decorative room pepper "Spark". Marinated hot peppers for the winter, a step by step recipe the preparation of which I want to offer you, will be prepared in a sweet and sour marinade, without sterilization.

Ingredients for a half liter jar:

• Hot pepper - 200 gr.,
• Parsley - 2-3
• Black peppercorns - 3-4 pcs.,
• Garlic - 2-3 cloves
• Bay leaf - 1-2 pcs.,

For marinade:

• Water - 1 liter,
• Salt - 1 tbsp. spoons,
• Sugar - 2 tbsp. spoons,
• Vinegar - 3 tbsp. spoons.

Pickled hot peppers for the winter - a simple recipe

Wash hot peppers. Cut the stalks almost under the spine.

Wash the parsley and peel the garlic cloves.

Wash the jars thoroughly. Sterilize them. Leave the lids on for now. If for other conservation you can use nylon steaming lids, then hot pickled peppers for the winter are closed only with metal seaming or screw lids. At the bottom of clean jars, put peppercorns, garlic cloves, parsley sprigs, bay leaf.

Lay the hot pepper pods tightly in rows.

It remains to prepare the marinade and pour pepper over it, as well as sterilize the lids. Put the lids in a bowl or saucepan and cover with boiling water. Let lie down and steam for about 2 minutes. The marinade for strictly pepper will be classic - water, salt, sugar and vinegar. Add salt, sugar and vinegar alternately to boiling water.

Let the marinade simmer for 2-3 minutes. It is not recommended to boil it for more than five minutes, as the vinegar begins to lose its qualities. Pour hot peppers with hot marinade. Seal jars with prepared lids. Hot pepper marinated for the winter in vinegar ready. We turn the jars of pepper over, put them on the lids and wrap them warmly. Leave it until completely cooled. After the jars of pepper have cooled, we take out the pepper for further storage in a cold room.

Pickled hot peppers for the winter. A photo

I offer you a few more recipes for pickling hot peppers for the winter. Consider first the most popular recipe for pickled hot peppers for the winter in Armenian. This recipe is very similar to the recipe for pickled hot tsitsak pepper, which is served in Armenia to. But unlike him, the pepper will be preserved in jars, and will pickle in the winter without fermentation.

Ingredients:

• Hot pepper - 1 kg.,
• Carrot - 3 pcs.,
• Parsley - a small bunch
• Dill - a small bunch,
• Garlic - 2 heads,

For marinade:

• Water - 1 liter,
• Vinegar 9% - 4 tbsp. spoons,
• Salt - 2 tbsp. spoons,
• Sugar - 2 tbsp. the spoon,
• Sunflower oil - 100 ml.,

Pickled hot peppers for the winter in Armenian - recipe

Wash hot pepper pods. Cut them into two pieces. Separate the seeds and stem. Wash the parsley and Finely chop them. Peel the garlic cloves. Finely chop them with a knife. Grate the peeled carrots on a fine grater.

In a bowl, mix greens, chopped carrots and garlic. Add all the ingredients listed in the ingredients to boiling water. Boil the marinade for 2-3 minutes. Sterilize jars and lids for pickling hot peppers in a convenient way.

Put a layer of hot pepper on the bottom of the jar. Cover it with a mixture of herbs and garlic. Alternate layers until the jar is filled to the very neck. Next, fill it with marinade and roll up. After that, turn over the jars with hot pickled peppers in Armenian style and cover until completely cooled.

It has a very unusual simultaneously spicy and sweet-sour taste. hot pepper marinated for the winter with honey.

Ingredients:

• Hot pepper - 500 gr.,
• Allspice peas - 2-3 pcs.

For marinade:

• Water - 1 liter,
• Salt - 1 tbsp. the spoon,
• Honey - 3 tbsp. spoons,
• Vinegar 9% - 3 tbsp. spoons,
• Sunflower oil (refined) - 2 tbsp. spoons.

Hot peppers marinated for the winter with honey - recipe

Wash the hot peppers. The stem can be either cut or left. Place them in clean sterile jars. Add black peppercorns. Scald the lids with boiling water and cover the jars with them.

Add honey, vegetable oil, vinegar and salt to boiling water. Boil the marinade until the salt is completely dissolved. Pour jars of pepper with hot marinade. Seal and cover with something warm.

That's it, now you know how to marinate spicy capsicum for the winter. It remains only to choose the right recipe and start preserving it. I would be glad if these pickled hot pepper recipes come in handy in the future.

Having prepared pickled hot peppers for the winter, you will lick your fingers with recipes with a photo that will help prolong the enjoyment of your favorite vegetable and give the dishes a touch of spicy zest.

When choosing a recipe for blanks, we impose certain requirements on it, and this is not accidental. Some recipes, no matter how delicious, do not foresee long storage and sometimes they forget to mention it. As a result, the product, funds, time and hopes are lost.

That is why it is necessary to mention that the recipes below are:

• verified;
• delicious;
• long-term storage (subject to the preparation technology)

Pepper in vinegar "Easy and simple"

A jar with such pepper is in the kitchen cabinet, probably, in every housewife. Making such a blank is not only easy, but also easy and fast.

We put red, capsicum, hot pepper in a liter jar and pour 9% table vinegar, such as is sold in ordinary stores. We cover with a nylon lid and send it to the shelf in the kitchen cabinet.

After 2-3 weeks, the pepper becomes juicy, tender, moderately pickled and very tasty. Such a product is stored for a very long time.

Having prepared such a pepper, hot, pickled, for the winter, simple and reliable, it can be used both in its pure form and in cooking. Spicy vinegar is also suitable for use, which can be added to dishes and preservation.

"Easy and simple with onions"

Using the previous recipe, when the pepper is marinated in pure vinegar without additives, you can diversify it by adding onions to the jar.

Bulbs for this it is better to take small, small. After cleaning, they are put into the jar whole, and if they are large, they are cut in half.

Such a pickled onion with pepper turns out to be very juicy, tasty and piquant, even true gourmets will appreciate the taste of a spicy vegetable.

Oriental recipe

It is no secret that herbs and spices are more in demand in the East than in Europe. It is from there that we adopt the experience of using spicy incense in culinary art, so hot pepper for the winter in Armenian, we liked it.

When preparing a spicy dish, you should especially pay attention to the fact that the pepper should be thick-walled, dense and elastic. The vegetable does not require special preparation. It is enough to wash it and dry it with a napkin.

To prepare such a preparation, it is necessary to warm the pepper. You can do this in several ways:

1. Blanch in boiling water for 1-2 minutes, followed by dipping in cold water;
2. Fry in a pan until the skin cracks;
3. Warm up in the microwave for 1-2 minutes on the highest pulse;
4. Grill or barbecue;
5. Bake in the oven until softened.

• water - 500 ml;
• vinegar - 100 ml;
• sunflower oil - 500 ml;
• sugar - 100 g;
• salt - 100 g.

This proportion of marinade is given based on 3.5 kg of hot red pepper.

All ingredients are added to a saucepan and brought to a boil. Prepared hot pepper is laid out in the boiling marinade, and bring to a boil.

At the same time, jars and lids are prepared in the traditional way for you.

At the bottom of the prepared container, 1-2 slices of garlic are applied, and pepper is laid out on top. Top with marinade and roll up with metal lids.

pickled pepper

For fermentation, not only well-ripened fruits are used, but also green ones. However better workpiece looks in the case when all the fruits are of the same degree of maturity.

Pepper is pierced through with a fork, this procedure will allow the brine to get inside the hollow fruit.

• pepper - 3 kg;
• water - 5 l;
• salt - 1 tbsp.;
• garlic - 1 head;
• spicy greens (basil, tarragon, oregano, parsley) 100 g each

You can pickle in any dish that will allow you to put oppression on top of the fruit so that there is brine on top of your finger.

At the bottom of the container we put spicy herbs and peeled garlic. Dilute salt in water and then pour brine over peppers. Cover with a linen napkin and set oppression.

We send the container to a cold place. The fermentation process will take place over 3-4 weeks.