Marinated hot jalapeno peppers for the winter recipes. Recipes on how to pickle jalapeno peppers, cooking features and shelf life. Canned hot peppers 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 rub the horseradish root on a grater 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

Peppers 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 components of this recipe are given for a 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 a classic recipe with no off-flavours, preserving the bitter-burning taste of chili peppers 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

Salted peppers do not have such a piquant taste as pickled peppers - but on the other hand, 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 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. Pour chopped peppers placed in jars with 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 to it.

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 chili pepper and its counterparts of all varieties are 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, 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 of 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 heat the material for 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 a step-by-step description of the 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 of the 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;
Greens;
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 time and will become an integral part of the festive 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 of tomato sauce (to create it, simply 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.

Preparing hot peppers for the winter is easy if you have a selection of delicious recipes. In cooking, the burning ingredient is especially popular. It is used to enhance the taste of a dish, to marinate meat, for preservation, in the preparation of sauces and ketchups. For this reason, many gourmets try to make hot pepper snacks for the winter.

stuffed chili

Do you want to surprise your loved ones and don't know how to do it? We offer to cook hot hot peppers stuffed with canned fish and olives. The taste of the finished dish is amazing. Let's figure out how to prepare hot red pepper for the winter.

Products:

round hot pepper - 30 pcs.;
white wine vinegar - 1 l;
canned tuna - 400 g;
olives - 1 can;
garlic - 10 cloves;
fresh basil (twigs) - 30 g;
olive oil - 1-2 liters.

Action algorithm:

Put on gloves. Rinse the chili, remove the stalk and seed box. Peel the garlic.
Pour the vinegar into a saucepan, place on the stove and bring to a boil. Put the prepared ingredient and cook for 3-4 minutes. Using a slotted spoon, remove the pods on a dry and clean towel, dry.
Remove the olives from the brine and chop into rings. Mash the tuna with a fork in a deep bowl, add the olives. Mix thoroughly, add a little salt if necessary.
Stuff each pepper with the prepared mass. The denser the better. Place a whole olive on top.
Rinse jars, sterilize. Put a few cloves of garlic and basil sprigs on the bottom of each container. Gently place the stuffed chili and completely drizzle with oil.
Close the lids and put in a cold place. Shelf life - 6 months.

Snack "Appetite"

For lovers of bright snacks, we suggest considering how to prepare hot peppers for the winter. In combination with tomatoes, preservation is not so hot.

Products:

hot pepper - 1.5 kg;
tomatoes - 2.5 k;
granulated sugar - 130 g;
oil - 250 ml;
rock salt - 100 g.

We do this:

Rinse the main ingredient thoroughly, remove the stem. Line a baking sheet with parchment paper. Arrange the vegetable, put in the oven and bake at a temperature of 150 degrees for 30-40 minutes.
Rinse tomatoes, remove inedible places. Scald with boiling water and remove the rough skin. Grind in a food processor. Put the mass in a saucepan, boil and cook for 20 minutes. After pour salt, granulated sugar and pour in oil. Stir, put dried peppers, after boiling, cook for 6 minutes.
Banks pre-prepare: wash and sterilize. Pour the finished mass, hermetically close and turn over and wrap. After cooling, remove to the cellar.

hot seasoning

Will complement any dish, and will also be an excellent base for the sauce. Preserving hot peppers for the winter is simple, as a quick recipe is used. Snack can be prepared at any time of the year.

Products:

chili - 1 kg;
garlic - 0.2 kg;
rock salt - 150 g;
suneli hops - 1 tsp;
saffron - 0.5 tsp

Rinse the pepper, remove the seeds and stalk. Free the garlic cloves from the husk. Grind in a meat grinder. Season the vegetable, spicy mixture with spices and salt. Stir and leave on the table at room temperature for 30 minutes. Divide into jars, seal tightly and refrigerate.

Pepper in oil

Unusual canned snack. It can be used as an independent dish or added while cooking soup, stewing or roasting meat. Hot pepper recipe for the winter without sterilization, which facilitates the cooking process for housewives who do not like to mess with jars.

Products:

hot pepper - 0.3 kg;
oil - 250 ml;
thyme - 2 sprigs;
rock salt to taste.

Rinse the main ingredient, dry. Remove the stalk, cut into 2 parts and remove the internal partitions, seeds. Chop into large chunks.
Line a baking sheet with parchment paper. Put the pepper, grease with a little oil and salt generously. Finely chop the thyme and sprinkle on top.
Put to bake in the oven at a temperature of 170-180 degrees until a blush appears on the surface. Can be flipped.
Pour the oil into a small saucepan, put on fire and boil. Banks pre-process. Arrange ready-made aromatic peppers in them and pour hot oil over them. Roll up tightly and leave on the table until completely cooled.

Pepper in Caucasian style

An unusual and interesting recipe for those who love spicy. An appetizer is prepared in vegetable oil with a lot of spices and herbs. A spicy salad will perfectly complement the soup, the main course, or simply decorate the festive table.

Products:

red hot pepper - 1.7 kg;
vegetable oil - 450 ml;
parsley - 150 g;
salt - 25 g;
granulated sugar - 50 g;
hops-suneli - 15 g;
table vinegar - 25 ml.

Rinse the pepper, remove the stem and seeds. Pour oil into a saucepan, boil and lower the pods there, add salt and granulated sugar, stir.
Simmer over medium heat, stirring regularly until softened. Then pour in the vinegar, add the chopped greens and continue cooking for another 10 minutes.
Arrange the finished composition tightly in sterile jars, seal tightly. Wrap up, turn over and leave to cool completely. Remove to refrigerator.

Thick and spicy sauce is an indispensable ingredient in Thai, Chinese, Mexican and Japanese cuisine. By adding a small drop of fragrant blanks and meat, fish, poultry or vegetables, they are immediately transformed both in appearance and in taste. Unlike store-bought sauces, homemade sauces do not contain preservatives, chemically created flavors or thickeners. Consider a recipe for chilli sauce for the winter.

Products:

chili pepper - 0.3 kg;
garlic - 80 g;
ginger root - 40 g;
lime - 4 fruits;
zest of 4 limes;
pure water - 130 ml;
granulated sugar - 0.5 kg;
rice vinegar - 130 ml;
soy sauce - 1 tbsp.

Rinse hot pepper, remove the stem. Chop into cubes along with seeds. Rinse the root, cut off the skin with a thin layer and grate into strips. Free the garlic cloves from the husk. Rinse lime, peel, finely chop.
Put the unground ingredients into a blender bowl, turn into a puree.
Place the finished mass in a saucepan, add salt, sugar, pour in water, sauce and acid. Mix and put on fire. With medium heat, bring to a boil, reduce the temperature to a minimum and boil the sauce for a quarter of an hour, until large bubbles begin to appear on the surface.
Over time, the sauce becomes thick and shiny. Arrange the appetizer in pre-sterile jars, seal tightly, turn over and leave to cool completely. You can store in the cellar, refrigerator or kitchen cabinet.

Spicy appetizer "33"

Why exactly "33"? A spicy, savory and satisfying snack contains such a quantity of a scalding ingredient. The number of peppers can vary from 26 pieces to 33 depending on taste preferences.

Products:

hot pepper - 33 pcs.;
sweet pepper - 300 g;
carrots - 1 kg;
tomatoes - 1 kg;
garlic - 60 g;
oil - 200 ml;
granulated sugar - 200 g;
rock salt - 40 g;
table vinegar - 45 ml.

We work:

Rinse the root crop, peel and cut into small slices. Remove the stalk and seeds from hot peppers, and remove the husk from garlic.
Rinse the tomatoes, put them in a saucepan and pour boiling water over them. Leave for 2-3 minutes. Peel off the rough skin, cut into 2 parts.
Combine all prepared ingredients in one bowl and grind to a puree. Put in a suitable saucepan, add oil, salt, granulated sugar and cook until all ingredients are fully cooked.
Pour in acid, mix, arrange in sterile containers. Hermetically roll up, wrap, after turning over.

Georgian spice

To prepare natural adjika from hot pepper for the winter according to the presented recipe is a great option. On a cold day, an appetizer will perfectly diversify the menu, warm and change the taste of any dish.

Products:

chili red - 0.5 kg;
garlic - 2-3 heads of medium size;
walnut - 1 cup;
fresh cilantro - 100 g;
chopped coriander - 1 tbsp;
rock salt - 60 g.

We do this:

Rinse the peppers, pat dry. Remove stem and seeds. Cut into several pieces, grind with a submersible blender to a puree state. Strain from the separated juice.
Peel the nuts, put them in a dry frying pan and fry on both sides until the aroma is obtained. Release the garlic cloves from the husk, rinse the greens.
Combine the ingredients and finely chop with a blender or food processor.
Mix two pastes together, add salt, coriander. Mix thoroughly with a plastic spoon. Leave on the table for a day. After decomposing into sterile jars, roll up and clean in a cold place.

Fans of spicy dishes will certainly not mind stocking up on hot pepper pods for the winter. In this article, we will discuss the technology of preserving chili peppers for the winter using simple recipes.

Adjika from chili peppers for the winter

Spicy adjika can be closed according to two different recipes: within one, the taste of peppers is softened by tomatoes, and within the framework of another, chili pods, on the contrary, come to the fore, and garlic cloves complement their sharpness. We will focus on the last recipe, which is considered a classic.

Ingredients:

hot pepper - 1.1 kg;
garlic - 520 g;
salt - 155 g;
a mixture of spices for adjika (coriander, dill, suneli hops) - ½ tbsp.

Cooking

Remove seeds from hot peppers. Gloves must be worn during all work with pepper, otherwise the mixture can easily burn the skin. Beat the peeled pods of hot peppers together with the garlic cloves into a paste. You can use a blender or skip the ingredients through a meat grinder. Add salt and ground spices to the resulting paste. Divide the sauce between clean jars and pour a couple of tablespoons of oil over the top. No further sterilization is required as the peppers are hot enough to last all winter.

How to pickle chili peppers for the winter?

The spiciness of chili peppers can be very multifaceted, especially if you marinate the pepper pieces in a marinade with aromatic herbs and garlic.

Ingredients:

hot pepper - 1.1 kg;
white vinegar - 690 ml;
- 230 ml;
sugar - 45 g;
water - 720 ml;
salt - 45 g;
garlic - 6 cloves;
- 6 branches;
cumin seeds - 1 ½ tsp.

Cooking

If you want to keep the maximum spiciness, then do not remove the seeds, otherwise cut off the tails, cut out the seeds, and pour over the remaining pulp with boiling water. Combine vinegar with sugar, salt and cumin, then pour in water. Bring the marinade to a boil.

While the marinade is on the stove, arrange the peppers, oregano sprigs, and crushed garlic cloves in jars. Put peppers on top and pour boiling marinade over everything. To preserve chili peppers for the winter, cover jars with lids, but do not twist. Send the container with peppers for sterilization, and then close.

Chili peppers in oil for the winter

Another way to preserve chili peppers for the winter is to soak them in oil. It is not uncommon for peppers to be baked before such preparation, but you can leave the pods fresh if desired. Aromatic herbs and spices are added to the oil, so even after you eat the peppers, the oil itself can be used to prepare a wide variety of dishes.

No sterilization is required as the oil completely displaces the air, eliminating the development of mold on the surface of the workpiece.

Burn the peppers on the burner until the skin turns black. Remove the skin itself, remove the seeds, and cut the pulp into strips and distribute in clean jars. Next, you can put laurel, garlic, onions or herbs. Drizzle the peppers with olive oil, filling the jar completely and covering the pepper pieces. Close the blanks with clean lids and store in the refrigerator.

Pickled hot peppers are an appetizer for real gourmets. He is able to add piquancy and a special flavor to any dish. Canned chili is ideal as an appetizer for meat or baked fish steaks. It is also added to pickle mixes and as a savory seasoning for first courses. Properly prepared pepper is not only tasty, but also very healthy, and under all conditions it can be stored for a long time.

Pickled Chili Peppers - Easy and Quick Recipe

To prepare such a spicy and spicy winter appetizer from fresh, hot peppers, you need a minimum set of ingredients and a little time. From products usually take 10-15 pods of fresh cayenne pepper green or any other color, as well as vinegar, salt and sugar to prepare a classic marinade.

First of all, the chili pods are well washed and cleaned. Then, with a sharp kitchen knife, remove the green tails and chop each of them into uniform, small rings. The resulting rings are poured into clean glass jars and proceed to the preparation of the marinade. In a separate container, mix 2 teaspoons of salt, 4 tablespoons of sugar and dilute it all with a glass of ordinary or wine vinegar.

Everything is mixed well and chopped pods in jars are poured with the resulting marinade, the lids are rolled up and the blanks are sent for storage in a refrigerator or cellar at a temperature not higher than + 5-7 degrees.

The appetizer turns out to be moderately spicy, the rings are delicate in structure, and the minimum amount of spices and spices retain notes of the natural freshness of the vegetable. It is especially good to serve it with hot beef from the oven or other fatty meats.

Hot peppers with spices in the marinade - a spicy vegetable snack for the winter

Marinating according to this recipe allows you to get a very piquant, tender and fragrant pepper. It can be added to a variety of dishes and it will decorate each in its own way.

For the preparation of seamings for one liter jar, the following ingredients are usually used:

red capsicum - 350 gr.;
garlic (1 head) and greens (cilantro, dill, fresh mint);
vinegar, salt and granulated sugar;
coriander spices, ground pepper, cloves and bay leaf.

Pepper for snacks is better to take a bright red, rich color. It is considered more useful and savory, in addition, it gives a more interesting aesthetic appearance to the finished snack. But, if desired, you can cook a seam from green or orange pods.

The leaves of the greenery are cut and cut into several pieces, and the stems are removed. Garlic is disassembled into slices, while not peeling off the top peel.

Peppers are thoroughly washed with water and neat holes are made in the area of \u200b\u200bthe stalk or from the sides so that excess air does not collect inside the fruit.

Pods are poured with boiling water and left to infuse for 5-7 minutes in a saucepan. This procedure is repeated several times. It is necessary in order to soften the pepper a little before laying it in jars.

While they are in boiling water, clean water is poured into another pan, put on the stove and chopped greens, unpeeled garlic, coriander, mustard seeds, salt, sugar and other spices are poured into it, based on personal taste preferences.

The ingredients are mixed well and brought to a boil, after which they are cooked for another 10-15 minutes. At the end of the process, pour a few tablespoons of grape or apple cider vinegar into the pan and let the marinade brew. At the bottom of clean, pre-sterilized jars, greens are carefully laid out from a saucepan with spices, softened vegetables are loosely placed on them, and everything is poured with warm brine under the neck from above.

Now the lids are rolled up, turned over, allowed to cool and sent to a cellar or other storage room. The juicy and unique taste of such a pepper will appeal to many lovers of spicy and unusual food.

Chili marinated with honey and mustard - an appetizer for true gourmets

A very tasty recipe for chili peppers, which is obtained with sweet and at the same time sharp and delicate notes due to honey.

To prepare this snack, you will need the following set of ingredients:

chili pods in orange, red and green;
natural bee honey;
mustard seeds, allspice and bay leaf;
fruit vinegar.

Peppers are thoroughly washed in water, sorted and allowed to dry. Then, with a toothpick or fork, pierce each pod in the middle or in the place of the tail so that it marinates well.

Glass jars are sterilized, washed and dried. At the bottom of each container put mustard seeds mixed with allspice peas. In parallel, honey is mixed in a bowl with grape or apple vinegar essence (7-9%) and the mixture is allowed to brew for 20-25 minutes.

Washed pepper pods with tails are carefully laid out in jars with spices and everything is poured with sweet-sour marinade on top. Shake a little so that the liquid is more evenly distributed over them, tightly close the lids and send for storage.

After some time, the pods will be soaked in honey infusion and acquire an unforgettable taste, especially if served with fresh hot dishes as an accompaniment.

Adjika "classic" of two types of pepper

The combination of hot and sweet pepper sauce is very tasty and healthy. It is used as an independent dish, for example, smeared on bread, or as a spicy addition to various side dishes, meat or poultry.

To prepare adjika according to this recipe, take the following set of products:

two types of red pepper (500 gr each);
fresh garlic cloves,
coriander, cilantro seeds and table salt.

In order for adjika to have a richer consistency and be better stored, before cooking, well-washed peppers are kept at room temperature for several days so that they wilt a little. Or soften their structure with boiling water.

Then the fruits are cut with a knife, cut into several parts, cleaned of seeds and the stalks are removed. In a small mortar, crush the coriander and cilantro seeds.

You can also add other spices to taste, such as mustard seeds or sweet peas. The garlic is peeled and finely chopped, then mixed with pieces of pepper and sent to a blender or the vegetables are passed through a meat grinder.

A little salt and chopped spices are added to the resulting puree mixture, everything is mixed well and sorted into clean, sterilized jars, immediately rolling them up with lids. Such adjika is stored for several months in a cool cellar or in a pantry with a minimum amount of light at a temperature of + 8-12 degrees.

Chili Pickled Whole - Easy Homemade Recipe

In this way, you can preserve vegetables in a hurry, since it uses a minimum of ingredients, and you can serve pickled chili peppers to the table a few days after cooking. The pods are used in small sizes, ripe, green or red for your choice.

From products and spices you will need:

chilli pepper - 1 kg;
vinegar, pure water, salt and granulated sugar;
lavrushka and spices to taste (coriander, mustard, cilantro, cloves, etc.).

Peppers are taken, then put in a colander and washed. At the level of the tail or from the side, a puncture is carefully made with a toothpick or other suitable object. At this time, salt is mixed in a saucepan with sugar and the necessary spices (we use a classic set of coriander, garlic and mustard seeds).

A mixture of spices with water is simmered over low heat for 5-7 minutes, stirring the ingredients occasionally. A few bay leaves are also added there, and at the very end, vinegar essence is added in the amount of 1-2 tablespoons. Without waiting for the marinade to cool, they pour the pods laid out in clean jars under the neck and clog the lids. The blanks are turned over, allowed to cool at room conditions and sent to the shelves.

Peppers are soft, retain all the piquancy and can be used in combination with a variety of products. But they are best served as an accompaniment to delicious meat dishes with garlic and fresh herbs.

Mexican-style onion salad - a "fiery" appetizer for the festive table

This recipe is not suitable for everyone, as the output is a very hot snack. But lovers of spicy dishes will certainly take note of it.

To prepare the "fire salad" you will need:

jalapeno and fresno peppers (10-15 pods each);
garlic and onions;
bay leaf and dried oregano;
salt, sugar and spices.

Cayenne chili pods are washed with water, then the tails are removed and the fruits are cut into thin rings. Onions and garlic are peeled and cut with a sharp knife into uniform rings. Pour water into a saucepan, bring it to a boil, add dried bay leaf and salt with sugar to taste.

The marinade is boiled over low heat for 10-15 minutes, stirring occasionally, then vinegar (1 cup) is poured and the fire is turned off. Onions, garlic and chili rings are mixed in a convenient container, poured into jars or plastic containers and poured with hot brine.

After a week of storage, you will receive a spicy snack, which is used mainly as an additive or seasoning for dishes.

Hot chili sauce is a versatile and savory snack

Such preservation is served with a variety of dishes as an exquisite, savory addition. It's tasty, spicy, and keeps pretty well.

The classic recipe for cooking includes the following ingredients:

fresh tomatoes - 4-5 pieces;
Bulgarian and cayenne peppers (2-3 pods), depending on the desired spiciness;
olive oil and celery;
salt, basil, sweet peas;

Celery stalks and peppers are washed and cut into identical rings. Garlic is crushed with a knife and all vegetables are sent to a heated frying pan with olive oil. Fry them for 10-15 minutes over medium heat until a light, golden crust is formed.

Tomatoes are washed, blanched and skinned. Sweet and hot peppers are de-seeded and cut into small pieces. 5-6 minutes after frying the first batch of vegetables, pepper cubes and chopped tomatoes are added to them. Pepper, salt, oregano, basil and other possible seasonings are added there to your taste.

Stew the ingredients over low heat for 10-15 minutes until a homogeneous consistency is formed. If it turns out to be too thick, then it is slightly diluted with plain water, and vinegar is poured in there 2 minutes before the end.

Remove the sauce from the heat, let it cool slightly, and then, if possible, grind it further in a blender to make it soft, without large vegetable slices. Sorted into jars, close them, and the universal snack is ready to eat both fresh and after 1-2 months after storage in the refrigerator.

Korean style spicy dressing

Koreans are known for their love of spicy food. At the same time, the secret of the piquancy of meat and vegetables prepared according to recipes from this Asian country lies in all kinds of sauces and dressings, the main ingredient of which is chili pepper.

To make this versatile dressing you will need:

fresh pods of hot pepper (3-4 pcs.);
garlic, olive oil;
ground red pepper, coriander, paprika, oregano, basil, cilantro.

Garlic is peeled and crushed with a crusher or press. Wash the peppers, remove the stalks, seeds and cut as thinly and finely as possible. In a suitable container, all types of prepared seasonings are mixed, salt and a little sugar are added to them if desired (to reduce the “burning” effect of such a sauce).

Heat a frying pan with olive oil over low heat. Next, pour chopped garlic into it and lightly fry (30-50 seconds). Then vegetables and mixed seasonings are added and everything is stewed for 3-4 minutes, no more.

Without letting the sauce cool down, it is sorted into sterile jars, closed with lids and sent to the refrigerator for storage. If you plan to serve such a sauce immediately to the table, then it can be cooled or served piping hot, the “effect” of spiciness from this will only increase. Koreans prefer this sauce for meat, stewed fish and seafood.

Green adjika - a recipe for a spicy and delicious sauce

Traditional adjika for the winter is made from red tomatoes with the addition of various vegetables. We offer a recipe for a hot sauce of green chili peppers with parsley and cilantro.

For its preparation you will need:

selected green peppers - 5-7 pods;
garlic and celery stalk;
fresh parsley and cilantro;
dried dill, coriander and salt.

Hot chili is thoroughly washed, then wrapped in a newspaper or towel and left to dry in its natural form for several days. As soon as they are dried, they are cleaned of seeds and cut into medium-sized slices.