Bulgarian pepper in Armenian style. Bell pepper appetizer. Roasted pepper. Pickled pepper. Armenian red pepper for the winter

It is difficult to find a housewife who would not like to preserve vegetables and fruits for as long as possible.

For this purpose, the gifts of nature are dried, salted, frozen, etc. Another way to enjoy the taste of your favorite foods in winter is pickling. Such conservation does not require such large quantities salt is like pickles and allows you to preserve most of the vitamins.

In the fall, almost every Armenian family pickles red sweet peppers with celery. Armenian marinated red peppers can be stored in the refrigerator for 2-3 months. It is served on the table as savory snack. You can also use pickled red peppers to make very delicious salad with meat, pickles and garlic.

Ingredients:

red sweet pepper – 1 kg;
petiole celery - 3 stalks;
garlic – 5 cloves;
salt – 50 g or 1.5 tbsp. l.;
granulated sugar – 30 g or 1 tbsp. l.;
apple cider vinegar – 30 ml or 2 tbsp. l.;
vegetable oil – 100 ml;
bay leaf– 6 pcs.;
black allspice– 10 peas;
water – 200 ml or 1 glass.

Cooking time – 1 hour.
Servings: two 800 gram jars.

Preparation of marinated red pepper in Armenian:

For pickling, choose fleshy red peppers. They should have a pleasant aroma and rich taste. Rinse all fruits thoroughly. In order to keep the peppers intact, you need to make a neat cut around the stalk and remove the replacement box.

Wash the petiole celery under running water and chop in large pieces. Peel the garlic and cut into slices.

Prepare the marinade. To do this, mix vinegar, water, salt and sugar. After this, add vegetable oil and bring this mixture to a boil. Throw in the bay leaf and allspice, and then the celery and garlic. They should be blanched for 2 minutes, and then removed with a slotted spoon and placed in jars prepared for preparation.

Place some of the red peppers into the boiling marinade and cook for 5-10 minutes. When they become plastic, transfer them to jars. Place the next batch of peppers in the marinade. If there is too little liquid left, then you should prepare a new portion of the marinade, keeping the same proportions. It must be boiled and added to the main mass.

After all the peppers have been placed in jars, they should be filled with the remaining marinade and tightly closed with lids. In this form they should be stored in the refrigerator or cellar.

In just 2-3 days, Armenian pickled red pepper will be ready for use.

Hot, bitter, spicy, chilli, cayenne - this is all about the amazing vegetable whose name is pepper. Its homeland is the equatorial forests of Central and South America. It is known that hot peppers began to be cultivated approximately six thousand years ago in Ecuador. The Indians of Mexico and Peru used this plant 7 or 7.5 thousand years ago, much earlier than Christopher Columbus discovered the New World.

The king of seasonings is hot pepper

Currently, hot red and green capsicums are readily cultivated in countries located in subtropical and tropical climates. In the cuisines of peoples all over the world, it is used as a savory spice, which is a necessary component of sauces and marinades. Dried or fresh pepper is added to soups, side dishes, meat and fish dishes, and in desserts. Chili pepper is used to season ice cream, drinks, and add to baked goods, cakes and pastries. It is included in many seasonings, as its taste goes well with many herbs, vegetables and aromatic leaves. In a word, hot pepper is the king of seasonings in the kitchen.

Beneficial properties of bitter capsicum

Because of his pungent taste, spicy aroma this fruit is certainly present in the cooking of all peoples of the world. The pungency of the pods is given by the capsaicin alkaloid, which is present in bitter varieties of pepper, especially in its partitions and seeds.

The severity of the variety is measured on the American chemist Scoville scale in SHU. The SHU number indicates how many times you need to dilute the pepper juice before it loses its heat.

IN chemical composition plants contain not only capsaicin, but also saturated fatty acids, saccharides, carotene and many minerals. It has been proven that raw capsicum contains vitamin C twice as much as in lemon. In addition, the pods contain vitamins B, E, A, PP.

Therefore, pepper has not only an unforgettable taste, but also many healing properties.

Here are some of them:

Secrets of cooking pepper in Armenian

Many peoples of the world have their own secrets for preparing dishes using hot red, green or yellow peppers. But some national cuisines They use it not only as a seasoning, but also as a separate dish.

Have an unforgettable taste pickles and marinades from bitter pod, prepared according to the recipes of the Armenian people. Pickled and salted peppers are prepared for the winter and are readily used as an addition to main dishes all year round.

If you or your loved ones love spicy food, use the following recipes for preparing marinated peppers in Armenian style.

Recipe No. 1 (with preliminary dry preparation)

We will prepare the following products:

Pepper (hot) - 2 kilograms
Garlic (heads) - 150 grams
Parsley (greens) - 2 bunches
Sunflower oil - 250 grams
Vinegar (apple) - 350 grams

Prepare the pods: rinse thoroughly, make cuts lengthwise with a sharp knife, and carefully remove the seeds through the cut. Finely chop the garlic and parsley and mix with salt. Sprinkle the prepared peppers with the resulting mixture, place in a container and leave for 24 hours under a closed lid. Next, mix oil and vinegar in a bottle. Remove the pods infused with herbs and salt and fry separately (for about fifteen minutes) in a frying pan, into which oil and vinegar are poured from a bottle during frying. Fried pickled hot fruits are placed in prepared sterilized glass jars. Prepared preparations for winter storage are sterilized for twenty minutes and sealed.

Recipe No. 2 (with preliminary heat treatment)

Required ingredients:

Red hot pepper - 2 kilograms
Water - 250 grams
Garlic - 3 cloves
Sunflower oil - 250t grams
Granulated sugar - 50 grams
Table vinegar (9%) - 50 grams
Salt - 2 level tablespoons

Prepare the pepper: wash thoroughly and dry (do not tear off the tails, do not remove the seeds).

The prepared pods are pre-processed to remove the top skin in different ways:

immerse in boiling water for a few minutes, remove and immerse in cold water, then quickly remove the skin.
placed in hot oven, after a few minutes, remove, cool and remove the skin.
fry in a frying pan, cool and peel off the skin.

When the peppers are peeled, prepare the marinade. To do this, pour water into a wide saucepan, add salt, granulated sugar, vinegar and sunflower oil(according to the recipe). The solution is put on fire. Dip the prepared pepper into the boiling marinade for two or three minutes. Then, the pods are taken out, placed in pre-sterilized glass jars, sprinkled with chopped garlic, and filled with marinade. The jars are covered with lids, sterilized and sealed.

The Tsitsak pepper is especially popular. The glory of this acute salty snack spread far beyond the borders of Armenia.

Recipe No. 1 (Tsitsak)

In Armenian, “tsitsak” means pepper, but not all peppers, but only those that are suitable for pickling.

So, to prepare “tsitsak” you take green long capsicum . Compared to red hot pepper it has a milder taste.

To prepare salted peppers for the winter you need:

Tsitsak pepper - 3 kilograms
dill (greens) - 100-150 grams
garlic - 1 large handful of cloves
cold water - 5 liters
Coarse food salt - 1 cup

Preliminary preparation of the pods: place unwashed green peppers on the table and leave to dry for one or two days so that they become softer and slightly wrinkled. Then rinse it thoroughly and pierce each pod with a fork or toothpick. Finely chop the dill and garlic, mix with the prepared pepper.

Prepare the brine: dissolve salt in cold water. Then, pour this brine over the peppers and herbs, close with a lid and leave to ferment in a warm room. The peppers will be ready for further processing as soon as they change their color to yellow. This may take from three to ten days. The fermentation process is affected by the temperature of the room in which the container with the pods is located.

After the pepper has been pickled and salted, remove the pods along with the herbs from the marinade, place tightly in prepared sterilized jars, sterilize for about ten minutes and seal with lids. This recipe can be stored all winter.

Recipe No. 2 (Tsitsak)

This recipe uses approximately 70% any bitter capsicum and 30% sweet.

Required Products:

Hot pepper - 4.2 kilograms
Sweet pepper - 1.8 kilograms
Garlic - 2 handfuls of cloves
Dill (greens) - a large bunch (150 or 200 grams)
Table salt - 2 cups
Water - 10 liters

Carefully wash the pepper, place it on the table and leave for one or two days. The fruits should wilt and soften slightly. After this, the pepper must be washed again, and each fruit must be pierced with a fork or toothpick in several places. Finely chop the dill, finely chop the garlic using a garlic press.

Place the prepared peppers in a wide bowl, sprinkle with herbs and garlic. Boil water, dissolve salt in it, pour into a bowl with prepared vegetables. The finished brine should cover the entire pepper. Cover the top of the pods with a lid and leave to salt. The pickle is considered ready when the peppers turn yellow, then they can be transferred to sterilized jars and rolled up for the winter. The “Tsitsak” pepper can be stored in a cool place without sealing it in jars. A delicious snack is ready.

Recipe for making pepper "Akhorjak"

Akhorjak means appetite in Armenian. Peppers prepared using tomatoes are incredibly aromatic, the smell alone makes your mouth water.

Ingredients:

Tomatoes - 6 kilograms
Tsitsak pepper - 2 kilograms
Hot pepper - 1 kilogram
Sunflower oil - 1 cup
Table salt - 2 heaped tablespoons
Granulated sugar - 1 cup
Vinegar - 150 grams of nine percent
Parsley - 200 grams

Rinse the pepper thoroughly. Leave the tsitsak with the tails, remove the stems of the hot pepper. Prick the pods with a fork or toothpick. Wash the tomatoes and chop thoroughly (in a blender or using a meat grinder). Received tomato puree cook until thickened (about forty-five minutes), add salt, vinegar, granulated sugar, sunflower oil.

Then into a boiling tomato sauce add hot peppers and cook for about twenty-five minutes until the pods sink to the bottom. Then the tsitsak pepper is dropped into the preparation, which is cooked for fifteen or twenty minutes. If necessary, add salt to taste. When the tsitsak is pierced with a fork, then finely chopped parsley is added and boiled for another five or ten minutes. Then the pepper is placed in prepared sterilized jars and poured tomato juice and sealed for the winter. According to this recipe, pickled peppers are very spicy and aromatic.

So, there are many recipes for preparing hot salted or pickled peppers for the winter. Every housewife probably has her own little tricks and secrets for preparing tasty, aromatic and healthy dishes.

Use the recipes provided and treat your loved ones to delicious winter preparations.

Bon appetit!

Peppers, canned and pickled for the winter, are not only great snack, but also a complete meal to the table. Cooking pepper is easy, and the benefits and pleasure from such a delicacy will not leave anyone indifferent. This article offers caring housewives several interesting recipes pickling peppers in tomato soy sauce, without sterilizing jars and much more!

Stuffed peppers - delicious dish, which you can delight your family on any day of the week and even guests on holidays. Unfortunately, it is not always possible to buy fresh pepper. That's why savvy housewives have come up with recipes for canning ripe seasonal vegetables.

It is best to preserve peppers in three liter jars. Pickled peppers have a pleasant mild taste and holds up well to stuffing at any time of the year.

Required:

Pepper (any one you like: bell pepper or the simplest sweet one from the garden bed) - about one and a half kilograms
Bay leaf - for aromatic marinade(about three leaves, focus on your preferences)
Pepper (spice) - black peas are best suited for canning; they add pungency and aroma to the marinade
For other spices, you can also use allspice (a few peas depending on your preferences), a sprig of celery or dill (for flavor) and salt

Marinade:

Water is the basis of the marinade (about one and a half liters)
Vinegar (any) - exactly two large spoons
Salt - a large spoon, but without a slide
Sugar - one is enough dessert spoon no slide

How to preserve peppers for stuffing for the winter?

Preparation:

Before you start canning, you need to prepare the pepper; to do this, it is cleared of seeds and stalks so that you are left with a beautiful “glass” of pepper.
After peeling, each pepper should be thoroughly washed so that no seeds remain - they can give off a bitter taste.
You need to boil water in a saucepan. In this water you need to blanch the pepper for one minute, no more. After cooking for a minute, each pepper is caught with a fork.
the peppers are transferred to a prepared jar that can be sterilized
Needs to be prepared special marinade. All the necessary spices are thrown into boiling water and cooked for five minutes. The hot marinade is poured over the peppers and the jars are rolled up in the usual way for storage.

Peppers marinated with honey for the winter in jars

Some standard recipes They get a little boring and then you want to find a special marinade that will give variety to the preservation. This recipe could be honey marinade, capable of making peppers sweet and sour, crispy and very aromatic. This preservation has a very elegant look, because sweet and bell peppers have different colors, which can be combined or separated.

For such preservation, you can also use paprika - a red pepper that is very fleshy in its structure. Honey for preservation should be aromatic and natural, not the kind made from sugar syrup.

pickling peppers with honey for the winter

This pickling recipe is good because it does not require any sterilization of the jars. Marinating occurs by double pouring.

Preparation:

To prepare this pepper, two floors are ideal. liter jars
Half a kilo of peppers: bell, sweet, ratunda, paprika - cleaned of seeds and stalks. They should be thoroughly washed to remove any seed residues.
These peppers are marinated in the form of “tongues”, so each fruit should be cut into several parts
The chopped pepper should be placed tightly in each jar and pour boiling water over it, pressing one layer tightly to the other, leaving a little space for the marinade.
After this, the peppers are poured with boiling water, the jars are covered with lids and left in this state for about fifteen minutes.
This is the time to prepare special marinade
In a saucepan (it is recommended to use a saucepan because of its comfortable handle), melt two large spoons of natural honey
Spices are added to honey: coriander to taste, black pepper, salt (teaspoon), a spoonful of any vegetable oil, three large spoons of any food vinegar and half a liter of boiling water
Water is drained from the jars in which the peppers were blanched and the peppers are poured with the prepared hot marinade.
jars should be closed in any usual way and put away for storage

Try to combine several types of peppers in one recipe to get the most delicious dish.

Georgian pickled bitter pepper

Pickled vegetables are very in demand and popular in Georgia. That is why most of the recipes originated from this colorful country. Pickled hot peppers can be an excellent recipe for your usual table; it goes well with many simple dishes and serves as one of the best snacks for strong alcoholic drinks.

Preparation:

For this recipe you will need about two and a half kilos fresh harvest pepper
It does not need to be cleaned; it is enough to make a longitudinal cut of four to five centimeters on one side.
This cut is necessary so that the marinade penetrates deep into the pepper and remains in its interior. good taste
You need to prepare a special marinade in a saucepan: To do this, pour a glass of vegetable oil into the bowl (you can use absolutely any oil, but sunflower oil is best) and add half a liter of wine vinegar to the oil
The marinade also requires other additives: three full spoons of sugar (large, but not heaped), salt (add it to taste), bay leaf (about five medium-sized leaves)
This marinade must be brought to a boil over low heat.
Boil hot peppers in a bubbling marinade. Of course, the entire amount of pepper cannot be placed in one saucepan at once, so it should be divided in half and cooked alternately for nine to ten minutes. Each pepper must be pressed to the bottom as it floats up and removed with a slotted spoon after cooking, placing it in a separate bowl.
After cooking, the marinade should be cooled and only add chopped 100 grams of celery (green part) and no more than 50 grams of parsley into the cooled liquid
Mix the marinade with chopped herbs; add about 150 grams of chopped garlic to the marinade (you can do less, but then the pepper will not be as aromatic)
The marinade is thoroughly mixed and infused for five minutes.
Place the peppers in a jar or kitchen bowl and cover them completely with the prepared marinade.
Try to mix the pepper thoroughly so that the marinade covers each fruit and manages to saturate it
The container with pepper and marinade should be placed in the refrigerator for infusion and soaking.
This marinade should sit for one or two days before full readiness before eating

If you wish, you can also roll up ready dish into jars for the winter in the usual way, carefully compacting each layer of peppers.

Georgian pickled bitter pepper

Pickled peppers for the winter with vegetable oil

Such a pepper will become great snack and salad for the winter. This recipe offers you marinating noble bell pepper with meaty sweet pulp in butter and garlic. As a result, you get a spicy dish with sweet and sour taste And pleasant aroma. This pepper is a wonderful addition simple dishes from potatoes, pasta and cereals. He is best snack on the festive table.

You can pickle such peppers either whole or chopped. Chopped peppers will serve as a salad, and whole ones will serve as the basis for another dish, for example, stuffed peppers.

peppers marinated in vegetable oil

Preparation:

Prepare exactly one kilogram of pepper for pickling. Try to choose colorful fruits in advance so that your preserves look elegant and colorful.
Cut the pepper into petals or tongues and put them in a separate bowl
At this time, it is necessary to prepare a special marinade: in a liter clean water, brought to a boil, the following ingredients should be dissolved: a large spoonful of salt (it is best to use table salt, not extra salt) and three spoons of sugar. When everything has dissolved, pour five tablespoons of vegetable oil into the water (sunflower oil is best), a few grains of peppercorns, a few small bay leaves and wait for the next boil.
When the marinade boils, pour four full spoons into it. table vinegar and squeeze out a head (or less, to taste) of garlic
Mix the marinade thoroughly again and pour it over the peppers placed in the jar.
Allow the hot marinade to scald, but do not cook, the peppers for fifteen minutes
after this, the marinade is drained, boiled again, once again the pepper is poured with hot marinade and rolled in the usual way

If desired, you can add 50 grams of finely chopped parsley to the recipe

Armenian marinated hot peppers for the winter

This pickled pepper is a must-have dish on the Armenian table. It is particularly easy to prepare and has an unsurpassed taste. As a rule, men really like Armenian pepper; it is often called “Tsitsak”. “Tsitsak” serves as an excellent snack and addition to dishes of potatoes, meat, fish, and cereals.

Preparation:

You will need about six kilos of peppers for pickling. Try to comply correct proportions varieties. Use at least 70% of any hot pepper and only 30% sweet (can be replaced with Bulgarian)
The pepper is prepared for pickling: it is washed but not chopped, since the recipe assumes that it is in a whole state. Try to choose small fruits in advance
To make the dish spicy and aromatic, you should prepare a whole handful of fresh garlic.
Another ingredient is a bunch of fresh aromatic dill, which will give the dish a pleasant taste and smell.
The brine is very simple: ten liters of boiling water with two glasses of salt
The first stage of preparing the dish involves laying out the peppers at room temperature on the table. In this state, the pepper should lie for several days to wilt a little and become softer.
After this process, each pepper is washed again and pierced in several places with a fork (so the marinade can get inside the pepper)
The peppers are placed in a large bowl, where they should be mixed with finely chopped dill and squeezed garlic.
Boil water and dissolve salt in it for brine
Cover the peppers with the prepared brine and be sure to cover the vegetable with bay
This pepper should be left at room temperature for several days. They are considered ready when they turn from green to yellow.

Depending on the temperature conditions in the kitchen and even the weather, the salting process can last from two to five days. The higher the temperature in the kitchen, the faster the pickling will occur.

The finished “Tsitsak” pepper can be served immediately after it is ready, or it can be placed in dense layers in a sterile jar and rolled up for the winter in any usual way.

“Tsitsak” pepper, hot pickled pepper in Armenian

Pickled bell peppers for the winter without sterilization

Pickled peppers are always a hit with everyone in the household. It turns out that there are some recipes that suggest closing it without sterilizing the jars, which significantly saves effort and time.

Preparation:

This recipe for pickling peppers can easily be called “basic” or “classic”
You are free to use absolutely any pepper for pickling, but Bulgarian is best suited, since only it has the best taste qualities with a sweet note and a beautiful meaty texture
The nice thing is that in addition to the pepper you can use any other ingredients: horseradish, herbs, castings of any berries, dill umbrellas and spices to taste
Approximately four kilograms fresh peppers should be washed and cleaned of the seed inside, and also remove the stalk
Each pepper must be cut into four tongues - the most convenient form for pickling
Three liters of clean water should be boiled and salt and sugar should be dissolved in it (salt requires no more than a third of a glass (you can do less, adjust the amount to your taste), and sugar - exactly two glasses)
After the brine boils, add exactly a glass of apple cider vinegar or ordinary table vinegar.
The pickling jars should first be thoroughly washed with water and baking soda and wipe dry
The peppers should be placed nice and tightly in the jars.
Each jar is covered with ready-made hot marinade.
If you wish, you can put your preferred ingredients in each jar: garlic, celery, herbs
The jar is rolled up in any usual way and put away for storage

quick cooking pickled peppers for the winter without sterilizing the jars

Marinated hot chili peppers for the winter without sterilization

Every housewife must pickle a couple of jars of hot pepper for the winter to please her family. delicious snack in winter. Preserving hot peppers without sterilization is not at all difficult - you just need to have a good vinegar marinade and thoroughly washed jars of soda.

Preparation for one half-liter jar:

Prepare about 250 grams of fresh hot pepper for pickling
It should be washed thoroughly with running water and dried
Each pepper does not need to be peeled; it is enough to make one small longitudinal cut in it, through which the marinade can easily get inside and leave its pleasant taste
Set the sliced peppers aside and start preparing the marinade.
Boil exactly one cup in a saucepan clean water, in half a teaspoon should be dissolved in hot water regular salt(not extra: use stone or sea) and a small spoon of sugar
After dissolving in hot water throw in the spices: half a spoonful of black peppercorns, half a spoonful of coriander (in in this case you will need coriander grains) and a spoonful of vegetable oil (absolutely any to your taste)
Remove the marinade from the heat and add a couple of tablespoons of vinegar to it, mix thoroughly
The pepper is placed in a cleaned jar, an umbrella of dill and a couple of cloves of garlic are placed on top. The pepper is filled with marinade and rolled in any usual way until winter.

hot peppers marinated for the winter without sterilizing the jars

Roasted and baked peppers, canned for the winter

Diversify familiar recipes Preservation of pepper will be helped by its preliminary heat treatment. It turns out that you can marinate not only fresh, but even fried and baked peppers.

Preparation:

One ready-made liter jar of pepper requires about seventeen to twenty fleshy fruits. Use either sweet peppers or bell peppers
Peppers should be prepared in advance. To do this, it must be cleared of the seed inside and the stalk cut off. Place a clean glass of pepper in the oven at 150 degrees for 20 minutes or fry in vegetable oil until softened
Fried peppers should be placed in jars prepared for preservation and each layer of pepper should be sprinkled with a little chopped garlic, the amount of which you can adjust to taste.
Prepare a special marinade. You don't need water for this. In about 60 milliliters of table vinegar you should dissolve only half a spoonful of salt and a heaping tablespoon of sugar
This marinade should be poured over the peppers. Don't worry about having too little marinade. Peppers that have passed heat treatment they will let in juice, which will be quite enough
Such a jar should be rolled up well and wrapped in a towel or even a blanket so that it cools slowly and thereby marinates. After cooling, remove the jar for storage in a cool place

fried or baked pickled peppers for the winter

Pickled peppers for the winter with onions

Two kilograms of sweet pepper must be peeled from the seed inside and cut into beautiful petals
Half a kilogram of onion is peeled and cut into neat slices, six pieces from each onion
The pepper tongues should be beautifully placed in a jar, combined with chopped onions and a few cloves of garlic, as well as parsley leaves (this is optional)
Pour the hot marinade into the mixture, cover the jar with a lid and leave it calm for ten minutes.
After this, you should boil the marinade again and re-pour the pepper before rolling

pickled peppers with onions and parsley for the winter

Bell pepper marinated with garlic

Two kilograms of bell pepper should be cleared of the seed inside and the stalk cut off
The finished glass of pepper must be chopped into wide strips or petals.
Prepare the marinade for peppers: dissolve a tablespoon of sugar and a teaspoon of salt in a glass of water.
Add spices to the marinade to taste: peppercorns, bay leaf, coriander, dill, bay leaf, horseradish root
When the marinade boils, pour exactly two tablespoons of any vinegar into it
Squeeze a head of garlic into the finished marinade (you can use less or just choose a small head of garlic)
Carefully place the chopped peppers in a jar prepared for preservation and pour the marinade over the peppers. You can leave it for a while, and then drain the marinade, boil it and refill it - this option will make your pepper softer and juicier. You can also immediately roll up the jar after pouring the marinade for the first time - this marinating option will make the pepper crispy

pickled bell pepper with garlic

To diversify the recipe and add flavor to the pepper, you can add a small bunch of chopped parsley to the jar.

Peppers stuffed with cabbage and vegetables for the winter

This recipe is very unusual for the usual table; it allows you to diversify regular table delicious curiosity and treat your guests.

Preparation:

To prepare such preservation you will need a kilo of selected bell pepper, which must be washed and seeded.
You should also grate two large carrots and grate half the cabbage on a shredder - this is the filling for the peppers
Prepare a special marinade: dissolve about half a glass of any vinegar, two-thirds of a glass of sugar and half a glass of vegetable oil in a liter of water. Add salt to taste
The marinade should be cold. You can also optionally include fresh chopped onions and herbs in the recipe.
Each pepper should be stuffed with finely grated carrots and cabbage in the preferred proportions
The peppers are carefully placed in a sterile jar and only then carefully poured with the prepared marinade.
The jar is rolled up in the usual way and stored in the pantry

pepper, stuffed with cabbage and pickled for the winter

Korean pepper for the winter

This recipe allows you to prepare delicious food at home. vegetable dish with many ingredients. Korean peppers are spicy and juicy.

Preparation:

Two Bulgarian large peppers(red and yellow) should be de-seeded and chopped beautiful straw one centimeter thick
For the recipe you will also need about half a kilogram of coarsely chopped white cabbage
One medium carrot it is necessary to grate on a coarse grater with as long shavings as possible
Pass five cloves of garlic through a garlic press and add it to the rest of the ingredients.
Prepare a special marinade: you will need to boil one and a half liters of water, in which you need to dissolve two (but without a slide) tablespoons of salt and only one sugar
After this, let the marinade cool slightly until warm and pour about two tablespoons of classic soy sauce into it
You will also need to add half a glass of vegetable oil to the marinade (use any: olive, sesame, sunflower)
The last ingredient in the marinade is two large spoons of vinegar.
Mix the vegetables thoroughly in a bowl with your hand, add two finely chopped chili peppers to them, cover them with the prepared marinade and mix thoroughly again, squeezing them in your hands each time
Roll the vegetables into prepared sterile jars in the usual way

marinated spicy pepper in Korean

Pepper in tomato for the winter

Approximately five kilos of fresh and fleshy bell peppers must be seeded and cut into petals
should be cooked in a separate saucepan tomato filling: dilute half a liter in about two liters of water tomato paste, salt with 100 grams of salt and add no more than a glass of sugar
After dissolving the salt and sugar, add a glass of vegetable oil and half a glass of vinegar to the tomato sauce.
The tomato sauce is brought to a boil. After this, chopped peppers are sent to the boiling pot and stewed in it for about twenty minutes
During this time, the jars are thoroughly sterilized
Squeeze a few cloves of garlic into the boiling sauce. The hot mass is poured into jars and rolled up for the winter

Video: “Sweet peppers in tomatoes for the winter”

Pickled hot peppers will decorate not only everyday, but also festive table

Ingredients

hot capsicum
carnation
basil
3-5 cloves of garlic
2-3 black peppercorns
horseradish leaves
4 teaspoons table salt
2 tbsp. spoons of sugar
1 teaspoon table vinegar

There are a lot of ways to pickle hot peppers, because this fruit can be supplemented with other spices and vegetables, however, even in the simplest case, using only vinegar and salt, you will get a good result. If pickled chili peppers are already lining your pantry shelves, it's time to add their bitter cousin to the mix.

Pickled hot peppers in Georgian style

A real decoration for an ordinary or festive table can be prepared bitter peppers marinated for the winter in Georgian style.

The ingredients for this recipe are written above.

Preparation

Wash the capsicum thoroughly, dry it, and cut off the dry ends. You should not open the pods, but you need to be sure that there is no rot inside them. You should definitely leave a tail on the pod, which will make it convenient to hold with your hands when eating.
Prepare jars for canning: wash with soda, scald with boiling water and dry.
Place spices and a horseradish leaf pre-cut into small pieces into a jar.
Fill the jar with pepper pods so that they do not reach slightly to its shoulders (otherwise they will float up and some of them will end up above the marinade).
Pour boiling water into the jar, cover with a lid and leave for half an hour.
Then pour the water into enamel pan– the marinade will be made from it. Put salt and granulated sugar into water and boil.
Pour boiling marinade into jars with pepper and leave there for 10 minutes.
Pour the marinade back into the pan, boil and pour back into the jars. Repeat this three times.
The last time after pouring the marinade into the jars, add vinegar there.
Roll up the jars, cool and store in a cool, dark place.

Useful tips

In order for the Georgian pickled hot pepper to turn out successfully according to this recipe, it is better to take red or green long and thin pepper pods. You can also preserve thick hot peppers, but then you will have to cut them into strips, which will make the appetizer less appetizing. In addition, whole pods look more attractive.
To prevent the appetizer from being too spicy, the peppers can be soaked in cold water for a day beforehand, replacing it periodically.
If there is not enough hot pepper to completely fill the jar, then the missing volume can be filled with pieces of bell pepper, which will gain enough heat from the hot neighbor in the jar.

Video recipe for pickled hot peppers

Korean pickled hot peppers

In recent decades, Korean dishes have become very popular in our country, for the preparation of which sunflower oil, vinegar and universal spicy seasoning. Almost any vegetables can be pickled with similar ingredients. But, although such dishes were originally invented by Koreans, they have changed greatly in Russia, apparently adapting to local tastes. At one time, there were many Koreans living in the USSR who found local vegetables a bit bland, so they tried to give them some spice and piquancy. This is how many “Korean” snacks appeared in our country, unfamiliar even in Korea itself, for example, Korean pickled hot peppers. Similar spicy snack You can make it from both red and green hot peppers, or use a mixture of them in arbitrary proportions.

Ingredients

1 kg of bitter hot capsicum;
one small head of garlic;
70 ml table vinegar;
1 teaspoon ground coriander seeds;
1 teaspoon ground hot red pepper;
1 teaspoon ground black pepper;
half tbsp. spoons of sugar;
half tbsp. spoons of salt;
0.4 liters of water.

Preparation

Before pickling hot peppers, they should be rinsed well under running water.
If you plan to start eating canned food right away, then it is enough to simply wash the cans well, and if they are being made for future use, then sterilization is indispensable. To do this, you can use any convenient method.
Place the peppers tightly in the jar.
Pour water into an enamel pan and place it over high heat. Pour in sugar and salt, which should completely dissolve.
When the water boils, you need to turn the heat down, then add red and black to the boiling water ground pepper, finely chopped garlic and coriander. Then pour in a measured portion of table vinegar and bring to a boil again.
You need to fill the jars with pepper with boiling marinade, then roll them up with tin lids or screw them on if the product is intended for long-term storage. If you will be enjoying the pepper in the near future, you can also use polyethylene lids.
This recipe for pickled hot pepper allows you to consume it within three days after preparation.

Armenian hot pepper

There's another one great recipe, according to which you can prepare pickled hot peppers for the winter in Armenian style. Of course it is spicy dish It may not be strong enough for every stomach, but lovers simply cannot tear themselves away from it.

Ingredients

3 kg hot pepper;
250 g garlic;
2 bunches of parsley;
100 g salt;
350 g vegetable oil;
0.5 l apple cider vinegar

Preparation

Wash the hot pepper pods and make small cross-shaped cuts along the tips using the tip of a sharp knife.
Roll the cut peppers in pre-finely chopped garlic and chopped parsley mixed with salt. Cover the peppers with a lid and leave to infuse for a day without pressure.
The next day, fry the pods one by one in vegetable oil, to which is added apple cider vinegar. Vinegar can be first poured into a bottle of oil, then before each use the bottle must be shaken vigorously to mix the liquids.
Place the fried peppers tightly in pre-sterilized jars.
After filling, each jar is placed in water, in which it is sterilized by boiling for 20 minutes.

Pickled hot peppers without sterilization

Who wouldn’t like a recipe for preparing pickled hot peppers for the winter without sterilization? By preparing such peppers without long-term heat treatment, you can save a lot of time, and the product can be stored for a long time, while its marinade will remain light and transparent.

Ingredients

1 kg of hot pepper pods;
8 tbsp. spoons of sugar;
200 ml table vinegar;
3 tbsp. spoons of salt;
spices to taste;
water.

Preparation

The pepper pods are prepared: washed and dried.
While the peppers are drying, a marinade is prepared from sugar, salt, vinegar and water.
Spices are placed on the bottom of sterilized jars, and hot pepper pods are placed tightly on top.
To make hot peppers marinated in vinegar suitable for long-term storage, you will need to use double filling. First, boiling water is poured into the jar, left for 15 minutes and drained.
The peppers are re-filled with marinade, screwed on with sterile lids and cooled.

Hot pickled peppers with honey

According to this recipe, pickled hot peppers can be preserved for the winter without even sealing them with lids. The natural preservatives here are honey, vinegar and the bitterness of hot pepper itself.

Ingredients

3 kg of multi-colored hot peppers;
table vinegar;
candied honey.

Preparation

Rinse vegetables in warm water without cutting off the tails.
Place the pods in clean glass jars.
Cook the marinade using two tablespoons of honey for every glass of table vinegar.
The amount of honey filling used will depend on the preferred sweetness of the preparation and the degree of filling of the jar.

Video recipe for pickled hot peppers with honey

Hot pepper with honey and sugar

In this recipe, add a tablespoon of honey to a glass of table vinegar and granulated sugar. To pack the pepper more tightly, it is permissible to cut it in half lengthwise.

Ingredients

multi-colored hot pepper pods;
table vinegar;
granulated sugar;

Preparation

Sterilize jars thoroughly. It is most convenient to prepare pepper according to this recipe in liter jars, since the contents of one jar can be “destroyed” in a relatively short time.
Place the pepper pods tightly and neatly into the prepared jars.
The jars can be rolled up, closed with screw or even plastic lids.
You can store the workpiece in any place where it is cool.

Do you like pickled hot peppers? Do you have a favorite recipe for this preparation? Share it on

There have been so many closures this year like never before! I want to try everything. I admit honestly that this is the first time I have closed bell peppers for the winter in Armenian style. Once we were on vacation with our family and rented a house from a woman. Then she treated us to this pepper, its taste is impossible to forget, my husband remembered it for many years. And this year I fulfilled his wish, I prepared Bulgarian. While you're cooking, you can salivate over how delicious it smells!

Ingredients:

sweet pepper - 7 kilograms;
cilantro and celery greens 200 grams each;
garlic - 1 head;
peppercorns - 10 pieces;
bay leaf.

sunflower refined oil- 0.5 liters;
water - 0.5 liters;
vinegar 9% - 100 milliliters;
salt - 3 tablespoons;
sugar - 100 grams.

in Armenian. Step by step recipe

Peel the pepper from seeds, cut it in half, or into 4 parts, as you prefer.
Chop the washed greens and cut the garlic into slices.
Prepare the marinade and bring to a boil. Blanch the peppers in the marinade for 5 minutes.
Place hot peppers in sterilized jars, sprinkle them with herbs and garlic, and pour marinade on top.
Place the filled jars in a saucepan to sterilize. Be sure to place a cloth napkin on the bottom of the pan. Fill the jars with water, and from the moment the water boils in the pan, sterilize the pepper for 20 minutes (liter jars). Then immediately roll up the lids.
Wrap the jars in a blanket; the next day you can put them away for storage.
If you suddenly don’t have enough marinade, you can prepare it separately and add it to jars.

Armenian bell peppers for the winter are stored at room temperature, their taste is impeccable and you will remember it for a lifetime! “Very tasty” wishes you delicious preparations. And recommends cooking