Pickled small hot peppers for the winter recipes. How to pickle hot capsicums for the winter? Stuffed hot peppers

Mostly lovers of hearty and fatty dishes prefer to cover hot peppers for the winter.

This appetizer has the unique ability to improve the taste of such products, which is why true gourmets and connoisseurs of fine cuisine are sure to keep several jars of marinated pepper in their winter stock.

Mostly lovers of hearty and fatty dishes prefer to cover hot peppers for the winter.

Recipe for pickled hot peppers for the winter

Pickled peppers differ from their fresh counterparts in their unusual, improved, juicy taste. You can prepare such a snack at home in different ways: ferment, pickle, marinate. The preparation will differ only in taste notes and storage method.

In order to pickle spicy pods for winter storage, you will need the following ingredients:

green hot peppers;
5 garlic cloves;
60 grams of vinegar;
30 grams of salt;
herbs, spices to taste.

This appetizer should be sealed in glass containers, so you should prepare them first: wash them clean and scald with boiling water.

The pepper is thoroughly washed, the stalk is cut off and the seeds are removed.
Garlic, herbs and spices cut into slices are placed at the bottom of small glass containers. Place the prepared hot vegetable.
Add salt and immediately pour boiling water over the contents of the jars, add vinegar.
Sterilize the snack within a quarter of an hour after the liquid boils, and roll it up.

The finished product has a piquant taste and aesthetic appearance. Preserving it is also easy: this preparation is not picky and easily retains its taste in any conditions.

Hot pepper for the winter (video)

Hot peppers for the winter with tomatoes

You can also preserve the spicy pod with the addition of other vegetables. Most housewives prefer this method of preparation; moreover, it is quite simple and universal.

Also read: Lingonberries for the winter: 5 delicious recipes

This treat is prepared from various assorted vegetables, but one of the most popular options is considered to be a combination of peppers and tomatoes. Canning such a preparation involves preliminary preparation of glass containers and the following ingredients:

500 grams of spicy pods;
4 large ripe tomatoes;
head of garlic;
100 grams of refined oil;
salt to taste.

You can also preserve the spicy pod with the addition of other vegetables.

Small glass containers in which the snack is planned to be sealed are pre-washed and sterilized over steam.

The tomatoes are washed and cut into slices, cutting off the stalk area.
The sharp pods are washed, the stalk is cut off, and cut into small slices.
The garlic is peeled and crushed through a press.
Pass the vegetables through a meat grinder and add garlic.
Add oil to an enamel container, transfer the vegetable mixture, add salt and put it on the fire.
After boiling, cook the vegetables over low heat for half an hour, transfer them to prepared containers and sterilize for a quarter of an hour.

Spicy preparations should be stored in a cool place, so they can easily overwinter and retain their taste.

Hot pepper for the winter: a simple recipe

Red chili, prepared for the winter according to a simple recipe, has a unique taste and aroma. It is recommended to preserve this fiery appetizer entirely, preserving the integrity of the vegetable: the stalk is not cut off and the seeds are not removed.

The main components of such a snack are:

hot chili;
½ large spoon of salt;
a large spoon of sugar;
50 grams of vinegar.

Red chili, prepared for the winter according to a simple recipe, has a unique taste and aroma.

Before starting the procedure for pickling vegetables, prepare sterile glass containers.

The containers are filled to the top with pre-washed pods, pour boiling water over the vegetables and leave for a quarter of an hour.
Pour boiling water into an enamel container, add salt and sugar, and after boiling add vinegar.
Pour boiling marinade over the pods again and roll up.

The marinade itself is not suitable for food due to its spiciness, but pepper is ideal for lovers of dishes with “sparkle.”

How to preserve hot peppers for the winter without sterilization

You can marinate the hot pods, keeping them as reminiscent in taste as fresh peppers, using a special recipe, the secret of which has been kept by the residents of Crimea for many years. This appetizer is easy to prepare; it should be stored in a cool place; it will keep well even without prior sterilization.

Also read: Carrot preparations for the winter: 5 delicious recipes

To preserve spicy pods, you should stock up on the following ingredients in advance:

a couple of kilograms of hot pepper;
3 large spoons of salt;
vinegar.

You can marinate hot pods, keeping them as reminiscent in taste as fresh peppers, using a special recipe

Cooking sequence:

The pods are washed, the stalk area is cut off, the seeds are cleaned, and chopped into medium-sized pieces.
Grind the processed pepper in a meat grinder.
Mix salt and pepper thoroughly.
Prepared sterile containers are filled with the prepared mixture and filled to the neck with wine vinegar.
Cover with hot nylon lids and store in the refrigerator.

This spicy dish is added to pilaf, soups, and meat dishes. Marinating the spicy ingredient is done quickly and this spicy snack can be stored for a long time in the refrigerator without problems.

Cooking Georgian hot pepper for the winter

Spicy flame is considered one of the main ingredients of national Georgian cuisine. Preservation of hot vegetables in Georgian style begins with the preparation of the following recipe components:

2 ½ kilograms of hot pepper;
150 grams of garlic;
a glass of refined oil;
500 grams of white wine vinegar;
50 grams of fresh parsley;
sugar (can be replaced with honey) – 3 large spoons;
100 grams of celery root;
spices, salt to taste.

Spicy flame is considered one of the main ingredients of national Georgian cuisine

The preparation of a spicy dish begins with the preparation of the main ingredient: it is washed well and cut on one side.

Vinegar, sugar and salt are mixed with oil in an enamel container and brought to a boil.
Half the peppers are placed in a boiling marinade, boiled for 7 minutes, after which the second half of the ingredient is boiled.
Chop celery, garlic and parsley, add to the peppers and pour the cooled marinade over them. Keep in the refrigerator for a day.
The marinade is drained and the vegetables are transferred to sterile containers. Allow the marinade to boil again and pour it over the peppers. After this, the dish should be rolled up.

After the Georgian pods have cooled, they are stored in a pantry or cellar.

Preparing hot pepper in Armenian style

Armenian cuisine, for its part, also offers the option of preparing a spicy snack, only their recipes suggest fermenting peppers. For such a dish, the hot ingredient chosen is greenish in color, long and thin.

Hot peppers for the winter (video)

There are several options for storing hot peppers for the winter: for example, they can be frozen or pickled in vinegar.

Housewives have their own - the most proven and delicious recipe, which is preferred by her family members.

You don’t have to preserve much of this snack, since it is used very sparingly in food.

Attention, TODAY only!

Source: https://sadovodu.com/2017/07/gorkij-perec

Pickled hot peppers for the winter - recipes for home

Hot hot pepper is a spicy vegetable that will add piquancy to any type of dish. Its fruits lend themselves well to various methods of canning.

Fans of spicy food will highly appreciate the unique flavor notes of pickled hot peppers, and the recipes below will teach you how to pickle hot peppers correctly and, most importantly, tasty.

Hot pepper marinated for the winter with oil is also very beneficial for the body, it contains a sufficient amount of vitamins and other useful substances.

For real gourmets, we also have recipes for making salted cabbage, canned butter and pickled purslane.

How to pickle whole hot peppers for the winter

Whole pickled peppers are a great addition to hearty, fatty dishes. The spicy pods themselves are crispy and sour.

Necessary products (calculated for a 0.8-liter jar):

350 gr. hot pepper pods;
one hundred ml of grape vinegar;
1 garlic head;
3 green branches of cilantro and dill;
1 sprig of fresh mint;
500 ml filtered water;
1 tsp. l. coarse salt;
two tsp. seed coriander and sugar. sand;
2 laurel leaf;
2 buds of dried cloves;
3 pcs. shower. pepper;
5 pieces. black pepper

For pickling, choose ripe pods of hot peppers, that is, red ones, without any brown or green veins.
Rinse all the greens - mint, dill and cilantro - under cold water, shake off any drops, and tear off the leaves from all the branches. The stems are not useful for pickling, they can be thrown away, the fact is that they are too rough and even after pickling are unsuitable for food.
Simply separate the head of garlic into cloves; there is no need to peel them.
Wash the hot peppers, and then pierce each pod through and through near the stalk so that during pickling, excess air does not accumulate in the pepper.
Place the processed pods in any deep pan.
Boil clean water in a kettle or separate pan. Pour boiling water over the peppers, cover the container with a lid and wait five minutes.
Drain the pepper water into the sink and fill the pods with fresh boiling water again. Repeat this process three or four times. This procedure will help the peppers cook a little, but not cook.
Another way to blanch peppers: place the fruits in any saucepan, add water, wait until it boils, and cook for about 3 minutes. (after boiling), turn off the heat and leave with the lid closed for a quarter of an hour.
Pour filtered water into another pan, add granulated sugar along with salt, add all the peppercorns, coriander seeds, bay leaves, clove inflorescences, unpeeled garlic cloves and all the greens plucked from the stems. Place this mixture on the fire and wait until the liquid boils.
As soon as the water boils, pour grape vinegar into it, boil the marinade for about three minutes, remove from the burner and simply leave covered for another 15 minutes.
Place green leaves and garlic cloves (from the marinade) into the jar, then carefully place all the hot peppers, try not to damage them when placing them, add all the remaining spices from the marinade and pour the marinade itself to the edges of the jar.
Lightly press the peppers into the container with a fork to release any remaining air, close the lid tightly, wrap the jar upside down and leave to cool for 24 hours.
Store canned food in a cool and dark place.

Twisted hot pickled peppers are a very hot seasoning. A similar preparation in the Korean language is called “kochi”. To prepare it, a minimum of ingredients are used, only three.

The hot pepper pods are crushed along with the seeds, which give even more heat.

The spicy gruel is perfect for meat dishes; it can also be added to soups or simply spread on bread.

List of ingredients:

pepper (chili) - 1 kg;
head of garlic;
table salt - 25-30 grams;
wine vinegar - 100 ml.

Wash the peppers well, cut off the top part with the stem of each.
Scroll the pods along with the seeds and garlic through a meat grinder. You can also use a blender bowl for blending.
Place the resulting slurry in a deep bowl, add table salt and wine vinegar, mix thoroughly with a spoon so that the ingredients are evenly distributed among each other.
Process jars with lids. For this seasoning, it is better to take small jars from 80 g to half a liter.
Place the peppers twisted with seeds into the prepared containers to the very edges and screw on the lids.
Store the preparations in the refrigerator or any cool place.

What do you need:

garlic - 50 g;
table salt - 50 grams;
drinking water - one liter.

This preparation is interesting because the tomato juice is the sharpest in it. Pickled hot peppers in tomato juice go well with almost all meat dishes, soups, pilaf, even pasta and fish.

For canning, it is better to take small containers from 200 to 500 ml.

Pepper goes as an appetizer to main courses, and spicy tomato juice can, for example, be poured over pieces of meat or added to stir-fries for soups instead of regular tomato paste.

Necessary:

hot pepper - one kilogram;
red tomatoes for juice - 2.5 kilograms;
vinegar essence (70%) - one tablespoon;
rock salt - 1 table. false;
sah. sand - 3 tables. spoons;
vegetable oil - 5 table. l.;
laurel - 5 leaves;
garlic - 30 grams;
black pepper powder - a quarter tsp.

Wash the hot pepper pods, place on a kitchen towel and dry slightly.
Make fresh juice from two and a half kilograms of tomatoes either through a juicer or in a blender bowl - then the juice will come out with pulp.
Grind the garlic into a paste.
Sterilize the selected containers for preservation.
Pour the juice obtained from the tomatoes into a saucepan and put it on the stove, it should boil and only after that add all the bulk ingredients (granulated sugar, black pepper powder and rock salt), and also throw in the bay leaves.
Stir the tomato mixture and cook for up to half an hour, do not cover the pan.
After 30 minutes, add all the pepper pods to the tomato juice. Stirring occasionally, cook for about 20 minutes.
As soon as the cooking time for the peppers has passed, add chopped garlic and pour in the specified amount of plants. oil, catch the bay leaf and throw it away.
Stir the mixture and bring to a boil. As soon as the contents of the pan boil, pour in vinegar essence, stir again and turn off the heat.
Using culinary tongs, carefully catch all the peppers and place them in layers in prepared jars, pour the remaining juice over these same peppers.
Screw the lids on tightly and wrap them in blankets. The workpiece will cool down within a day or two, then you can move it to the pantry.

This pickled hot pepper preparation has a tart taste and a pleasant sweet aroma.

The sweetness of honey and the bitterness of pepper combine perfectly with each other, and for lovers of everything unusual in cooking, pepper in a honey-vinegar marinade will undoubtedly become an exotic taste discovery.

This pepper will especially go well with meat dishes. The pickling process is easy enough for a novice canner to handle.

What to take:

small hot peppers - two kg;
head of garlic;
vinegar (table) - 0.5 l;
honey (liquid) - two tsp;
fine ordinary salt - four tsp;
peppercorns - 5 pcs.;
plain water - 500 ml;
granulated sugar - 2 teaspoons.

Loosely place the washed and dried whole peppers into pre-sterilized containers.
Pour half a liter of plain water into a small saucepan and mix in all the other ingredients in the recipe list.
Place over moderate heat and wait for the marinade to boil.
Immediately pour boiling water over the contents of the jars and close the lids.
The rolled and inverted workpiece will cool down within a day and a half, and can be stored in the cellar or refrigerator.

Pickled hot peppers will undoubtedly enhance the taste of any dish. Even if you are not a fan of spicy foods, it is still worth trying this vegetable, albeit in small quantities.

It has been proven that hot pepper stimulates the production of happiness hormones.

Nevertheless, it is contraindicated for people with intestinal and stomach diseases, but everyone else can safely eat it, of course, in reasonable quantities.

Source: http://receptynazimu.com/marinovanya/gorkogo-perca-2.html

4 recipes – Chili peppers (hot, bitter) for the winter

Caucasian hot pepper

A very interesting recipe for spicy lovers. Preparing hot peppers for the winter in vegetable oil, with spices and herbs.

We will need:

Red hot pepper (red and green) - 1.5 kg Vegetable oil - 2 cups. Parsley (large) - 1 bunch. Salt (not full) - 1 tbsp. l. Sugar - 2 tbsp. l. Spices (khmeli-suneli) - 3 tsp. Vinegar 9% - 5 tsp.

Preparation:

Wash the pepper and remove the stem. Pour oil into a saucepan or deep frying pan, heat and add pepper, salt, add sugar and stir. Simmer over medium heat, stirring occasionally. As soon as the pepper begins to become soft, add spices, vinegar and coarsely chopped parsley, stir and simmer for another 10 minutes.

Place, compacting slightly, into sterilized jars and roll up. Turn over until completely cool. In winter you can eat it with potatoes or add it to soups and salads.

Armenian marinated hot peppers with herbs

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This preparation is very useful for the human body, as it retains all the vitamins and various beneficial substances contained in the products used. Pepper marinated with herbs and garlic turns out very aromatic and tasty, so it will be an excellent snack for both everyday and holiday tables.

What do you need:

hot hot pepper - one kilogram;

9% vinegar - 60 ml or 6% acetic acid - 100 ml;

herbs: celery, parsley, dill - 50 g each;

garlic - 50 g;

table salt - 50 grams;

drinking water - one liter.

Preparation:

Rinse the pods and all the greens under cold water, peel the garlic and cut into arbitrary pieces.

Before you start pickling the pepper, it should be baked. cupboard until soft. The temperature inside is approximately 150-180°.

Remove the peppers from the oven and leave them to cool for a while.

Meanwhile, process jars and lids.

Tear off all the leaves from the grass stems.

Place the cooled peppers in sterilized containers, alternating with layers of chopped garlic and herb leaves.

Pour water into a saucepan, add table salt and any acetic acid from the recipe list. Boil the marinade, remove from heat and let cool slightly.

As soon as the marinade reaches room temperature, pour it over the pods in the jars up to the very shoulders of the container.

Place a press (a glass filled with water or small pebbles) in each jar and keep the peppers for up to three weeks at room conditions.

After time has passed, close the jars with compressed pickled hot peppers with nylon or screw caps, and transfer the preparations to the refrigerator.

Chili pepper (hot, bitter) canned

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A very tasty snack, very bright and colorful, very easy and quick to prepare. Stored at room temperature until next summer (I haven’t tried it for longer).

We will need (for a 3-liter jar): Chili pepper (preferably different colors - red and green, as much as will fit in the jar) Water - 2 l Coarse salt - 1 tbsp. spoon Sugar - 2 tbsp. spoons. Vinegar 9% - 8 tbsp. spoon Dill with umbrellas - to taste. Horseradish leaf - to taste.

Garlic - to taste

Preparation: Wash the peppers thoroughly and cut off the tails.

We leave the seeds and tightly place the washed and dried dill umbrella, horseradish leaf, peeled garlic cloves and, in fact, the pepper itself into sterile jars.

I have indicated the amount of ingredients for the marinade for a 3-liter jar, but I mainly make smaller ones - 0.7 l-1 l jars. Therefore, we divide the products depending on the volume of the can.

So, boil water with salt and sugar, as soon as it boils (okay), fill the jars, cover with sterile lids and leave for 15 minutes.

Then carefully pour the water back into the pan, bring it to a boil again, boil for 3 minutes, turn off the gas, immediately add vinegar, stir and immediately pour our peppers to the edge of the jar and roll up the lids.

Hot peppers for the winter

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Ingredients:

Hot red pepper - 350 grams (per 800 gram jar)

Garlic - 1 piece (head)

Green cilantro - 3 pieces (sprigs)

Dill greens - 3 pieces (sprigs)

Mint greens - 1 piece (sprig)

For the marinade:

Water - 500 g

Grape vinegar - 100 g

Salt - 1 teaspoon

Sugar - 2 teaspoons

Coriander seeds - 2 teaspoons

Black peppercorns - 5-7 pieces

Allspice peas - 2-3 pieces

Cloves - 1-2 pieces

Bay leaf - 2-3 pieces

Preparation:

So, let's prepare the ingredients. The pepper, naturally, should only be ripe and bright red.

We pick off the leaves from all the greens (we don’t need the stems), divide the garlic into cloves, but do not peel it.

Now we thoroughly rinse the pepper under cold water and make small punctures in it in the area of the stalk so that air does not collect inside.

Place the pepper in a saucepan and pour boiling water over it, leave it covered for 5 minutes. Then drain the water and fill it with boiling water again, repeat this procedure 3-4 times.

The main thing is that the peppers do not overcook and begin to fall apart.

Let's make the marinade To do this, we pour water into a saucepan and add all the spices, fresh herbs, sugar, salt and garlic.

Place the pan on the fire, and when the liquid boils, pour vinegar into the marinade.

Cook it for 2-3 minutes, then turn off the heat and leave the marinade for another 15 minutes.

We sterilize jars in any way convenient for you.

Now put the greens from the marinade and garlic cloves on the bottom of the jar, then carefully fill it with pepper.

Pour the marinade over the peppers so that all the spices get into the jar. We press the pepper, as if compacting it, and add more marinade right up to the neck.

If you store the pepper in the refrigerator, then close the jars with screw caps. If in another cool place, then roll it up and leave it under the blanket (bottom up) until it cools completely.

Source: https://jenskiymir.com/kulinariya/zagotoi-na-zimu/3239-perec.html

Hot pepper as a seasoning is much more often used in southern countries: its fruits are added to meat, fish, and vegetables.

The beneficial properties of the product forced Europeans to reconsider their attitude towards these burning pods.

An alcoholic tincture of it helps with intestinal disorders, as it has a broad antibactericidal effect. Chili and cayenne pepper are an excellent way to increase appetite.

However, there is a caveat: only people with healthy digestive organs can use this seasoning. Canning will help soften the sharpness of the fruit and at the same time preserve all the beneficial properties.

Hot pepper in marinade

Pickled hot peppers will perfectly complement the taste of many dishes in the cold, stingy winter. The recipe is simple, and preparing this seasoning will not take much time: the snack is quite spicy, so the family will need several small jars.

Ingredients:

peppers;
1 liter of water;
25-30 g salt;
vinegar 9% – 1 tsp;
spices as desired;
20-25 g sugar.

How to cook:

Jars and lids for rolling should be sterilized, the peppers should be washed thoroughly and dried on a paper towel. If the fruits are used whole, then the peppers should have intact pods; the tails can be left, so the peppercorns look more beautiful.
Spices are added as desired: mainly garlic, allspice, horseradish (root or leaves), dill, basil, cherry or currant leaves. In addition, you can add clove stars and a small piece of cinnamon, just don’t overdo it.
Now you should prepare the marinade: for this you will need to mix water, salt and sugar, bring to a boil and wait for the bulk ingredients to dissolve.
Place fruits and spices in prepared jars and pour boiling marinade over it all.
Let stand for 5 minutes and pour the marinade into the pan.
As soon as the liquid boils again, repeat the procedure.
We do the same for the third time.
Before rolling, add 1 teaspoon of 9% vinegar to each jar.
Cover the jars with warm material until completely cooled.

This product will be perfectly preserved at room temperature. If you can preserve hot peppers in liter jars, then you can add small tomatoes and slices of sweet bell pepper, the fruits will be extremely tasty.

Pickled hot peppers from Georgia

This ingredient will add piquancy to any dish; among other things, this dish is an excellent preventative against colds.

Ingredients:

peppers;
3-5 peeled cloves of garlic;
2-3 pieces of black and allspice;
carnation star;
40 g salt;
50-60 g granulated sugar;
5 g vinegar 9%;
a few pieces of horseradish leaf.

Cooking process:

Place the washed and dried hot pepper pods into prepared jars, which should be scalded with boiling water and dried.
Place spices and herbs between the fruits. You shouldn’t fill the jar to the very edge; filling it “to the shoulders” is quite enough.
Now fill the vessel with boiling water and leave for half an hour.
Water, saturated with the aroma of spices, is excellent for preparing marinade. Drain the water from the jars into a saucepan.
Dissolve salt and granulated sugar in the liquid, put the pan on the fire, bring to a boil. For preservation, it is best to use enamel dishes.
Pour the boiling marinade over the peppers again and let sit for 10 minutes.
In order for the jars to last all winter and not spoil, we do the same thing again.
Now the jars can be rolled up, but before that, add 5 g of vinegar with a strength of 9% to each vessel.

The workpiece will stand quietly until spring, even at room temperature. If such a snack seems too spicy, then the hot pepper can be pre-soaked in cold water: the more often you change the water, the softer the taste of the spicy fruit will be.

Korean recipe

Korean salads are extremely popular dishes and are in great demand among the population. Any housewife, even a beginner, can prepare such a salad.

Vegetables can be very diverse, but the dressing is almost the same everywhere: seasonings, vinegar and sunflower oil, in which the onions were previously fried.

To prepare the twist you will need:

1 kg of hot pepper, red or green;
half a head of garlic;
70 ml 6% vinegar;
half a tablespoon of salt;
half a tablespoon of sugar;
1 teaspoon ground red pepper;
1 teaspoon ground black pepper;
1 teaspoon coriander seeds;
400 ml water.

If you are preparing hot peppers for storage in winter, then the jars must be sterilized, and if you intend to use them immediately, then the process of disinfecting the dishes can be skipped.

Cooking process:

First, table salt and granulated sugar are dissolved in water.
Place the dishes on the fire, after boiling, add red and black pepper, chopped garlic and coriander.
The vinegar is poured into the pan last, before the marinade is poured over the peppers.
The jars are cooled and after three days you can enjoy the finished peppers.

Also read: Preserving apricots: secrets and recipes

With vinegar and honey

To prepare this wonderful snack you will need:

hot pepper – 5 kg (prepare pods of different colors);
250 g of honey (you can even use candied honey, but it is better to melt it in a water bath or in the microwave);
1 liter of 6% vinegar;
360 ml sunflower oil (you can take less, but in this case you need to add water);
2 teaspoons table salt;
2 heads of garlic, which must be peeled;
spices to taste (allspice, bay leaf, cloves).

How to cook:

Place the washed vegetables tightly in glass jars.
Prepare a marinade from vinegar, oil and salt.
Honey is added at the rate of 2 tablespoons per 1 glass of vinegar, but the sweetness can be adjusted to your taste.

In this form, the workpiece can be stored for a long time without seaming, but the jars should be kept in a cold place: this can be either a refrigerator or a cellar.

"Honey Taste"

Hot red peppers can compete well with the usual pickled cucumbers and tomatoes. An unusual brightly colored appetizer that goes well with meat dishes.

For those who prefer spicy dishes, pickled bitter peppercorns will become an indispensable preparation for the winter. In order for the snack to have a rich aroma, honey must be taken natural.

Its delicate texture will add silkiness to the marinade and a beautiful golden color.

Ingredients:

3 kg of bitter red peppercorns;
500 g vinegar;
500 g vegetable oil;
400 g honey;
40 g salt;
laurel leaves;
black peppercorns.

Cooking process:

Prepare the container: glass jars must be sterilized.
Line the bottom of the jars with bay leaves and a few peppercorns.
Wash the fruits, dry them and remove the seeds.
Cut the peppercorns into three segments and stack them on top of each other like a nesting doll.
Mix sunflower oil, honey, salt, vinegar in a saucepan. Place the container on the fire and bring to a boil.
Pour the prepared marinade over the peppercorns.
Sterilize the jars for 10 minutes and roll up.
You can store it both in the cellar and in the refrigerator.

You can put a few cherry tomatoes in a jar of hot peppercorns. Tomatoes of the same color will also acquire a sharp and rich taste.

Homemade hot pepper

The spicy appetizer diversifies the taste of all kinds of homemade dishes made from meat, fish and vegetables. Not only is it really tasty, but it is also very healthy.

Hot pepper will replace many cold medications, help strengthen the immune system and cleanse the veins.

To make sure that this is a wonderful seasoning, prepare a small half-liter jar for testing.

When choosing fruits for preservation, pay special attention to the peel: it should be dense and not damaged. For a small container, the pods can be cut into rings, but not too narrow.

For one half-liter jar you will need:

250 g pepper;
1 glass of hot water;
half a teaspoon of black peppercorns and the same portion of coriander seeds;
15 g table salt;
7-10 g sugar;
30 g 9% vinegar;
1 tablespoon sunflower oil.

Also read: Canned cucumbers and tomatoes in Bulgarian style

Cooking process:

Pour spices, except vinegar and oil, into hot water, cook the chopped peppers in this marinade for about 5 minutes.
Using a slotted spoon, remove the peppers from the pan and place tightly in a clean jar.
Add vinegar and vegetable oil to the remaining brine and let the marinade boil.
Pour the hot liquid into the jar and immediately seal it with a sterile iron lid.
Place the jar upside down until completely cooled. There is no need to sterilize it.

In cool conditions, the preparations will last well into the winter.

Preserving hot peppers for the winter (video)

When preserving this wonderful appetizer for future use, it is important to remember that hot peppers, even pickled ones, are contraindicated for people with a sick stomach, liver or kidneys. Avoid giving the product to children, it is very dangerous for the digestive system of a small person.

To avoid burning the skin of your hands, cook with gloves. And do not touch your eyes under any circumstances: irritation is very painful. If you take all precautions when preparing and consuming hot pickled peppers, this snack will only make you healthier.

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After harvesting a good harvest of pepper, it is time to process it. Today there are many recipe options with this ingredient, so you can choose the one you prefer. Some of them make it possible to quickly obtain pickles, which do not require time spent on sterilization. To save energy, it is recommended that you familiarize yourself in advance with the most popular recipes for preparing spicy peppers for the winter.

Choosing the right pepper is the key to getting a tasty delicacy. An important role is played by the taste of the vegetable, its size and wall thickness. To prepare lecho, it is recommended to pay attention to juicy yellow and red plant varieties; they look brighter and more appetizing when prepared. For such recipes, large and juicy fruits are chosen, as they benefit in terms of juiciness and taste, and also facilitate the process of preparing raw materials.

For marinades, it is recommended to take smaller vegetables - they fit more easily into jars and do not lose their appearance after exposure to heat. For preservation, peppers with a wall thickness of at least 4 millimeters are chosen, the taste of which has slight bitterness and a predominant sweetness. The optimal fruit weight is from 80 to 150 grams. The best varieties for lecho and canning include:

Avangard is a large variety with fruit weight up to 450 grams; its juiciness and meatiness make it ideal for preparing lecho and marinades; wall thickness is from 6 to 7 centimeters.
Adept is a vegetable of universal use, fruit weight is up to 110 grams, wall thickness is from 6 to 6.5 centimeters.
Bogdan is a late-ripening variety that produces bright yellow peppers, weighing up to 250 grams and wall thickness from 6 to 8 centimeters.
Ideal - peppers are red in color and weigh up to 150 grams; A distinctive feature of the variety is its sugar content.

Some recipes require special varieties; using traditional varieties is not suitable for them. These include options for preparing spicy preparations that involve the use of bitter or hot pepper.

Prepare the necessary ingredients

For preparations, ripened fruits are used, with a smooth smooth surface, without signs of rot or damage. The peppers are thoroughly washed and excess objects and debris are removed. If necessary, cut off the damaged areas.

The processing method depends on the type of recipe, so various options are possible. When processing traditional varieties of pepper, the base is cut off, the core and seeds are removed. For spicy recipes, you can use whole fruits. The most commonly used types of cutting are:

fruits with the base removed;
slices in the form of 2 or more parts;
circles.

The harvest should be used immediately after harvest, since long-term storage leads to loss of appearance and quality characteristics of peppers.

Methods for preparing spicy peppers

Today there are a large number of recipes for preparing peppers for the winter. They may involve canning vegetables whole or cut into pieces, solo performance or with the addition of other vegetables. Often the vegetable is stewed with squash, zucchini, carrots, tomatoes and then rolled into jars.

Regardless of the recipe you choose, you should follow a number of rules that will allow you to get a tasty treat and preserve it throughout the season. The main ones include:

cleanliness - not only jars, but also all kitchen utensils, including spoons and knives, are thoroughly washed;
speed - containers are sterilized immediately before placing the product in them; if the lids have cooled down after processing, then boil them again for at least 10 minutes;
quality - raw materials must be taken without flaws and signs of rot, “companion” vegetables must be free of cracks and damage.

The specifics of the recipe should be taken into account. Some of them suggest the use of large peppers with thick walls, others recommend choosing thin-walled fruits.

Pepper in oil

According to this recipe, the vegetable is suitable as an independent dish; it can be used as an ingredient in the preparation of various dishes. To prepare you will need:

pepper - 6 kilograms;
salt - ½ cup;
vegetable oil - ½ cup;
6% vinegar - ½ cup;
garlic - 1 head;
greens - dill and parsley.

The vegetable is cut into equal parts, placed in a pan and oil is poured on top. Achieve an even distribution of salt and sugar. Cook the vegetable mixture for 20 minutes, remembering to stir constantly. At the end of the process, add finely chopped garlic and add vinegar. The vegetable mixture is left to boil for another 5 minutes, after which it is laid out in sterile containers and covered with lids.

In sweet and sour marinade

Making this recipe is an ideal snack that has a sweet and sour taste. The honey present in the composition adds piquancy. Main ingredients:

pepper - 2.5 kilograms;
water - 450 milliliters;
sunflower oil - 85 milliliters;
sugar - 175 grams;
salt - 1.5 tablespoons;
vinegar 9% - 150 milliliters;
honey - 1.5 tablespoons;

To add brightness, it is recommended to take yellow and red varieties of pepper; this combination increases the appetizing of the preparation. The vegetable is cut into 2-4 pieces depending on size, the membranes are carefully removed and washed. The sticks, if desired, are cut into small cubes; preparation in the form of slices is acceptable.

All ingredients, except pepper, are mixed and the marinade is prepared. At the moment of boiling, carefully lower the vegetables into the liquid and cook for 10 minutes until a soft structure is obtained, or 7 minutes to obtain a crispy snack.

It is recommended to take 0.5 liter jars, the average consumption for each of them will be 800 grams of pepper. The workpiece is laid out after thoroughly sterilizing the containers. The final stage of work is the procedure of rolling up and keeping the cans upside down to cool under cover.

In tomato

You can marinate the vegetable whole in tomato juice. This preparation can be used as a snack, or as a basis for stuffing with meat or vegetables. To prepare you will need:

sweet pepper - 3 kilograms;
tomatoes - 2 kilograms;
salt - 1.5 teaspoons;
vinegar - 0.5 teaspoon.

Whole tomatoes are washed, the stem area is removed, and then passed through a meat grinder. Boil the tomato mixture for 15 minutes and add salt at the end. The peppers are washed, cored, placed whole in a container and boiled for 20 minutes. After this, vinegar is added, the peppers are evenly distributed among the jars, the marinade is poured on top and the lids are closed.

Pickled spicy

This recipe will appeal to lovers of spicy dishes. The total cooking time is 45 minutes, 15 of which will be required to prepare the red pepper and 30 for the cooking procedure. For 1 jar with a volume of 300 milliliters you will need:

red hot pepper - 10 pieces;
cilantro, dill - 3 sprigs each;
mint - 1 sprig;
garlic - 1 head;
grape vinegar - 100 milliliters;
seasonings - 2 teaspoons of coriander, 6 black peas and 3 allspice, 2 cloves;
bay leaf - 3 leaves;
salt - 2 teaspoons;
sugar - 1 teaspoon.

The greens are pre-processed, only the leaves are taken - the trunks are not suitable for the recipe due to their coarseness. Spicy herbs and peeled garlic need to be finely chopped.

For cooking, fully prepared pepper pods, without green veins, are used; they do not necessarily have to have the correct shape. Vegetables are pierced through the stalk area with a thin knife blade, otherwise air will accumulate in the cavity. Place the vegetables in a container, add water and boil under the lid for 3 minutes.

Place the container on the fire, add 300 milliliters of cold water, sugar, salt, a full list of seasonings, garlic and herbs. At the moment of boiling, add grape vinegar. Using the usual one leads to loss of aroma, so the essence is not used. Keep the pan on the fire for 3 minutes, let it brew for 15 minutes and place the contents in pre-sterilized jars.

Canned, not sterilized

The canning recipe allows you to get a delicious cold snack and requires a minimum of time, since it does not involve a sterilization process. For cooking, a sweet, thick-walled vegetable is used. The following ingredients are needed:

pepper - 3 kilograms;
sugar - 1 glass;
salt - 1 tablespoon;
vinegar 6% - 1 glass;
vegetable oil - 1 cup;
peas, bay leaves - 3 pieces each;
water - 1 liter.

The peppers are washed, cleared of seeds, and cut into slices. Pour water into a large saucepan, add the main ingredients, except pepper, and bring the liquid to a boil. Place the vegetables and boil for 5 minutes, then put them into jars as quickly as possible and roll them up.

Georgian style for the winter

The spicy taste of the Georgian appetizer goes well with side dishes and meat dishes. The time for preparing the product is minimal, since there is no need to sterilize the jars. For 2 cans, 0.5 liters each, you will need:

sweet pepper - 1 kilogram;
parsley - 1 bunch;
sunflower oil - 5 tablespoons;
sugar - 2 tablespoons;
salt - 1 tablespoon;
garlic - 1 head;
vinegar - 2 tablespoons;
khmeli-suneli - 1 tablespoon.

Place the chopped vegetables in a container and squeeze the garlic on top. Add finely chopped herbs, seasonings, sugar, salt and butter. The mixture is mixed well and then left for an hour. After this, the procedure is repeated, the container is placed on the fire to cook for 15 minutes, and vinegar is added at the end. The thoroughly mixed snack is placed in pre-treated jars and rolled up.

Pickling hot peppers

In order to pickle vegetables according to this recipe, it is better to take green varieties. In the classic version, only celery is used; if desired, mint, dill or cilantro can be used as an additional ingredient, which will give the preparation a richer taste. The recipe requires the following ingredients:

pepper - 1 kilogram;
water - 3 liters;
salt - 0.25 kilograms;
bay leaf - 7 pieces;
garlic - 1 head;
celery - 150 grams.

A marinade is prepared from salt, spices and water. After cooling, pour the solution over the vegetables and place them under pressure. They often use a plate pressed on top with a jar of water. After 15 days, the vegetables are placed in jars that have been pre-treated by sterilization. The remaining marinade is boiled and poured into containers, which must be covered with nylon lids on top.

Rules for storing pepper preparations

Blanks with pepper rolled into jars are removed to a place of permanent storage only after they have completely cooled. For this, cellars or loggias are most often used; for direct consumption, the preserves are stored in the refrigerator.

The following rules must be observed:

the room must be dry, high humidity will lead to rust on metal covers;
the containers should not be exposed to sunlight, otherwise the product will begin to deteriorate;
before removing the workpiece, you should check the tightness, for which the jar is turned over and checked for leakage;
If turbidity, mold, foam or other suspicious manifestations appear, you need to throw away the workpiece and not risk your own health.

I decided to make pickled hot peppers - a preparation for the winter. In the Caucasus they say: “Nothing will warm the soul and body on a cold day like a spicy snack.” I had to try the pepper appetizer not only in the Caucasus. Spicy chili pods are pickled wherever this vegetable grows.

In Bulgaria, one of the best savory snacks is, they are called “luti chushki”. A hellish, incredibly tasty dish. Pairs perfectly with good grape brandy. And with us, usually, when we celebrate something with friends, we always order pickles: pickled vegetables, garlic, hot peppers.

Hot peppers (hot peppers, chili peppers, hot peppers) are all the fruits of a tropical plant (although it grows almost everywhere in gardens), scientifically called Capsicum frutescens or Capsicum annuum. Fans of hot peppers rarely think about what level of spicy pepper they are about to eat. As a rule, this is a surprise.

In mid-latitudes, hot peppers do not grow all year round, so to preserve them in winter, peppers are pickled or dried. Dried hot pepper pods are widely used in cooking. Whole pods are added to various main dishes, sauces, etc. The coarsely ground pods are used as a spicy seasoning.

There are many varieties of red hot peppers known in the world, and their heat is determined according to a special scale proposed by the American chemist Wilbur Scoville.

Despite common misconceptions, red pepper is used very sparingly in the Caucasus, although it is included in the spices and seasonings common there: satsebeli, satsivi, bazhe, etc. Pickling peppers is easy to prepare. It is important to choose the right herbs, marinade and cook the peppers correctly. You can pickle bell peppers in the same way.

Pickled hot peppers

Ingredients (for 1 jar 300 ml)

Red hot pepper 6-10 pcs
Green cilantro 3 sprigs
Dill greens 3 sprigs
Mint greens (optional) 1 sprig
Garlic 1 head
Grape vinegar 100 ml
Salt, sugar, coriander peas, cloves, black and allspice peas, bay leaf Spices

Pickled hot peppers are ideal if the peppers to be pickled are perfectly ripe. Intensely red, without any admixture of green or brown veins. Long, not necessarily straight, pods with green tails. Ideally, picked from the bush, just before pickling.
Red hot pepper
You need to tear off all the leaves from the green sprigs of cilantro, mint, and dill - remove the hard stems; they are not used in the marinade. They are rough, and even after marinating they are practically unsuitable for food. It’s also not worth chopping the greens; it’s better to use the leaves as they are.
Herbs, spices and garlic for marinade
Separate the garlic into cloves without peeling them. By the way, pickled garlic cloves and pickled hot peppers at the same time will become an excellent snack later. By and large, you can add more garlic if desired.
Wash the pepper pods and pierce them through with a thin knife, in the area of the stalk, otherwise air will remain inside during pickling. Place the pods in a saucepan and pour boiling water over them. Leave the hot pepper covered for 5 minutes, then drain the water and add boiling water again. You need to pour boiling water 3-4 times. The peppers should be cooked through, but not cooked. It is important that the pods are soft, but under no circumstances fall apart into mush.
Boil the hot pepper a little
You can do it differently. Place the future pickled hot peppers in a ceramic pan, it holds heat well, and fill with cold water. Bring the liquid to a boil, cook the pepper for 2-3 minutes. Then turn off the heat and keep the peppers covered for 15 minutes.
In the meantime, wash a glass jar of a suitable size - you need to ensure that all the peppers fit into the jar, and there is still some space left for garlic, herbs and marinade. Be sure to fill the jar with boiling water from a kettle for at least 5 minutes. Or sterilize in any available way.
Pour 1.5 cups of cold water into the pan. Add to water:
- 1 tsp. salt
- 2 tsp. Sahara
- 2 tsp. coriander peas
- 5-6 black peppercorns
- 2-3 peas of allspice
- 1-2 cloves
- 2-3 bay leaves
- all garlic cloves
- all prepared greens
Bring the marinade to a boil and pour in 100 ml of grape vinegar - from white or red grapes. It’s better not to use regular food vinegar; the aroma will disappear. Boil the marinade for 2-3 minutes, then remove the pan from the heat and let the marinade stand for 15 minutes.
Cook a marinade from water and wine vinegar with spices and herbs
Place all the herbs and garlic from the marinade in a sterilized jar at the very bottom. Carefully remove the boiled hot peppers from the pan, being careful not to damage them, and place them in a jar. The pods, when welded, bend easily and are easy to stack. When all the pods are placed in a jar, pour the marinade into the jar, trying to get all the peas of coriander, black and allspice, and cloves into the jar.
Place herbs and spices in a jar, then pepper
Gently press the pepper pods inside the jar with the blunt end of a fork, trying to keep the pods intact and get as much air out of them as possible. Pour the boiling marinade into the jar right up to the edge of the neck, as much as it will fit. The remaining marinade can be discarded. Immediately seal the jar with a lid. Wrap the pickled hot peppers in jars in a warm blanket and leave until completely cool.

Hot peppers, preserved for the winter, are an excellent appetizer for various meat dishes. Since it has the unique property of enhancing the taste of these dishes, true connoisseurs always have a jar of this spicy vegetable in stock.

The twist options are very numerous - these include marinating and salting, using hot pods alone or with garlic, horseradish root and various dry spices. There is a lot to list, but I decided to select the most interesting methods with completely different tastes, so that you have the opportunity to choose exactly your own method of preparing this vegetable.

I always prepare a new recipe in small quantities, for testing, and then in my notebook I note whether the family liked it or not. For me, this is akin to modern quests, only on a culinary theme.

Pickled hot peppers for the winter

The best taste of hot pepper, in my opinion, comes from the marinating process. That's why I decided to describe it first. Be sure to try it, this pepper is capable of circulating blood throughout the body and literally rejuvenating it with each pod eaten.

Spicy pods - quantity depends on size per liter jar;
Cherry, currant, horseradish - 4 leaves each;
Pepper peas – 7 fruits;
Garlic – 6 cloves;
Various greens - a bunch;
Clove seeds – 4 pieces;
Ground cinnamon – ½ teaspoon.

For marinating:

Drinking water – 1000 grams;
Rock salt -2 tablespoons;
Granulated sugar – 2 tablespoons;
Table vinegar – 1 teaspoon.

Let's get started:

First of all, you need to rinse the prepared container with soda, and then sterilize it over steam. Boil the tin lids for a few minutes.

Then we put the prepared leaves and greens cut into medium pieces into jars. And all the dry spices that you have prepared are added there.

Now take the sharp fruits, rinse them thoroughly and place them tightly in prepared jars with herbs.

Fill the jars with boiling water up to the neck and leave for six minutes. Next, pour the water into a large saucepan and make a marinade from it.

Bring the water to a boil again and add granulated sugar and rock salt. As soon as they dissolve, pour in table vinegar and immediately pour into jars. Roll up the jars with tin lids.

The spicy appetizer is ready, all you have to do is wait for the cold weather and then taste the cooked spicy pods.

Recipe for pickled hot peppers

If you regularly consume such snacks throughout the cold season, then no cold will threaten your body.

Ingredients:

Peppers – 1 kilogram;
Garlic – 4 cloves;
Peppercorns – 3 pieces;
Carnation – 2 inflorescences;
Rock salt – 45 grams;
Granulated sugar – 55 grams;
Table vinegar – 10 grams;
Horseradish - a couple of sheets.

Let's start cooking:

We prepare containers for twisting using the method described above. And put the washed fruits in them.

Place herbs and spices in between the jars.

Optimal filling of jars up to the hanger.

Pour boiling water into containers and leave until cool.

Drain the water into a saucepan and prepare a marinade from it. To do this, dissolve rock salt and granulated sugar in it. Pour in the prepared vegetables again and leave for 15 minutes.

Then drain again, heat and pour into containers with fruits for the third time.

Add the allotted amount of table vinegar to each and tighten it with a special key using tin lids.

This snack is perfectly stored both in a cool cellar and in an ordinary apartment.

Hot pepper for the winter with oil and vinegar

In general, hot pepper is considered the main vegetable in Georgian national cuisine. Not a single feast or ordinary dinner is complete without it.

What you need for preparation:

Spicy fruits – 2.5 kilograms;
Garlic – 2/3 cup;
Sunflower oil – 250 grams;
White wine vinegar – 0.5 liters;
Parsley – 0.5 bunch;
Granulated sugar – 100 grams;
Celery – 150 grams;
Salt - at your discretion;
Spices – a pinch.

Let's start cooking:

Prepare the marinade: table vinegar, granulated sugar, rock salt and sunflower oil are heated to a boil in an enamel bowl.

Place ½ of the peppers in the boiled marinade and cook for seven minutes, then take out and boil the second part.

Finely chop the remaining ingredients, add them to the peppers and pour in the marinade. Place in the refrigerator to infuse for twenty-four hours.

After the allotted time, drain the marinade and place the fruits in prepared jars. The filling is brought to a boil and poured into the peppers again. We roll up the containers with tin lids.

The jars are turned over and cooled. Then take them to a cool basement for storage.

Hot pepper for the winter with honey

This appetizer has an interesting floral aftertaste, and despite the pungent taste of the fruit, it is very pleasant, and when you bite it with meat, you understand that this is the perfect combination of ingredients.

Product composition:

Burning fruits – 5000 grams;
Bee honey – 1 glass;
Table vinegar – 6% 1000 grams;
Refined butter – 1.5 cups;
Rock salt – 1 tablespoon;
Garlic – 15 cloves;
Various spices - at your discretion.

Let's start cooking:

We wash the sharp fruits and put them in sterilized jars. We prepare the filling from table vinegar, refined vinegar and rock salt.

We put bee honey in the proportion of two tablespoons to one glass of vinegar.

Although if you like it sweet or, on the contrary, lack sweetness, you can adjust it to your taste.

We close the jars with plastic lids and transfer them to a cool cellar for long-term storage.

Pickled hot peppers for the winter are finger-licking good

Not a single vegetable season is complete without a few jars of this particular snack. It is good not only with meat, but also simply with vegetable dishes.

What you need for cooking:

Spicy fruits – 0.7 kilograms;
Garlic – 16 cloves;
Black pepper – 10 fruits;
Fragrant – 10 pieces;
Wine vinegar – 250 grams;
Drinking water – 1000 grams;
Rock salt – 35 grams;
Granulated sugar – 35 grams;
Greens – 0.5 bunch;
Coriander – 50 grams.

Let's get started:

We sort out the sharp fruits and throw them away with any visible damage or changes in the skin.

We prick each pod at the base with a wooden stick.

Place them in a large saucepan, fill it with water and place over medium heat until it boils.

Cook the fruits over low heat for about three minutes, cover with a lid and leave aside for fifteen minutes.

Separately cook the marinade:

Heat water over a fire, add rock salt, granulated sugar, garlic, chopped herbs and spices. Add table vinegar, cook for three minutes and remove from heat. Let it stand aside for about fifteen minutes.

On the bottom of each container we put the prepared herbs, garlic from the marinade, pods, on top again the herbs and spices and pour the brine to the top.

Roll up with tin lids and cover with a warm jacket or blanket. Then transfer to a cool place for storage.

Canning hot peppers

Sometimes I don’t roll up the whole fruit in large containers, but cut it into beautiful rings and close it like that. It’s very beautiful and can be rolled up in very small jars.

Ingredients:

Spicy pods – 2000 grams;
Drinking water – 1000 grams;
Granulated sugar – 50 grams;
Salt – 50 grams;
Refined butter - 200 grams;
Table vinegar – 100 grams;
Various spices - 1 tablespoon;
Chopped greens – 100 grams.

Let's start cooking:

Place all ingredients except table vinegar and refined oil, as well as chopped pods, into boiling water. Cook everything for five minutes.

Pour the marinade through a colander into another saucepan. Place the pepper in clean jars.

Pour the remaining ingredients into the marinade and bring to a boil again.

Pour boiling water over the fruits and roll up the containers with boiling water. Cool the jars upside down. And then we transfer it to a cool basement.

Video: Hot pepper for the winter

A very tasty, spicy appetizer made from hot peppers for the winter. It’s easy to prepare, yet it gives amazing taste, mild spiciness and a good mood. Prepare it, you won’t regret it.

That's all. All these recipes are very interesting and incredibly tasty in the end. Try it and I’m sure you won’t remain indifferent.

And if you also take into account the fact that such a snack is very healthy for our body, then you should definitely prepare these dishes for future use for your family. And of course, write me your recipes for preparing hot peppers in the comments of the article, I will be happy to try them too. Until we meet again, friends.

The pungency of hot peppers is given by the capsaicin contained in the fruit; the concentration of this alkaloid differs in different varieties of chili. At the beginning of the 20th century, the American chemist Wilbur Scoville proposed a scale that determined the degree of hotness of each variety of hot pepper.

Choosing the Main Ingredient

When choosing chili, pay attention to the appearance of the fruit: the skin should be smooth and elastic, without damage. If there are orange spots on the surface of the pod, the pepper is infested with bugs. When bent, the fruit should bend, not break.

There are many varieties of chili, each differing in flavor intensity, color and shape. The table below reveals the features of the most popular varieties.

Table - Varieties of chili

Variety	Description
Bird's eye	- Rich red or orange; - elongated, pointed; - very spicy; - common in Mexican cuisine
Habanero	- Red, yellow, orange, green; - fleshy; - rounded; - the hottest of all varieties; - main ingredient of Tabasco sauce
Jalapeño	- Green, turns red as it matures; - moderately spicy; - common in Mexico
Anaheim	- Dark red; - oblong or round; - mild taste and aroma; - included in curry; - harmonizes with rice and legumes, vegetables and meat; - popular in the USA
Poblano	- Green; - round, large in size; - medium sharpness; - served with baked dishes and smoked meats
Serrano	- Dark red, dark green; - bullet-shaped; - medium pungency; - added to sauces

In large quantities, hot peppers are hazardous to health. You should avoid eating chili if you have diseases of the digestive system, increased nervous excitability, pathologies of the kidneys and liver, pregnancy and lactation.

Technology

Most often, chili is preserved with a marinade, which contains: water, refined vegetable oil (odorless), 9% vinegar, sugar and salt. Sometimes some of the components are not added.

Peppers can be filled with cold (cold method) or hot (hot method) marinade. The last method is the most common, since most recipes based on it are implemented without sterilization: heat treatment and vinegar avoid the need for additional heating.

Sometimes workpieces require sterilization in a steam bath. The process is carried out in four stages.

"Bath" . Line the bottom of a large pan with a towel or piece of thick fabric.
Immersion. Place the jars with the preparations in the bowl, covering them but not closing them with lids. Pour water into the pan so that it covers the containers with the preserved food up to the shoulders.
Boiling. Boil water, reduce heat to prevent excessive boiling, and note the time. Jars of 0.5 liters are sterilized for 10-15 minutes, 1 liters - 25-30 minutes, 2-3 liters - 35-40 minutes.
Insulation. Turn the containers with the preparations upside down, place them on a tray and wrap them in a blanket until they cool completely, for about a day. After this, they can be removed for permanent storage.

Before canning, peppers are usually blanched: immersed in boiling water, then immediately cooled with ice water. The fruits are softer and less hot. You can do without cooking, then the pods will come out crispy.

Rules for “burning” preservation

The marinade removes some of the heat from the chili, however, the preparation is still spicy. If the pepper is preserved in its pure form, it is advisable to use less hot varieties; if with other vegetables, more “burning” varieties are also suitable. Here are four more points that will tell you how to pickle hot peppers for the winter.

Prepare the jars. Wash containers for storing workpieces with laundry soap or soda and sterilize them in a steam bath, in an oven or in a slow cooker.
Choose the right lids. Use only metal ones: screw or seaming. Boil for five to ten minutes or scald with boiling water.
Clean the product. Before cooking, rinse the peppers with baking soda in running water.
Cut the peppercorn. Chili is often canned whole; in this case, it is necessary to cut off the dry stalks, but leave a small “tail”. You can also remove seeds from the pod without cutting, chop the fruit into rings, strips, or grind with a meat grinder.

The seeds and membranes are the hottest parts of the chili, so these “elements” can be removed to soften the heat.

Pickled hot peppers for the winter: 9 recipes

When working with hot peppers, you need to wear rubber gloves to protect your skin from burns. Do not touch your face or eyes; cover open skin lesions with a band-aid. After cooking, wash your hands thoroughly with soap.

Base

Peculiarities . The simplest recipe for pickled hot capsicums involves the use of a small amount of ingredients and is implemented very quickly.

Required components:

hot pepper - 200 g;
water - 1 l;
garlic - two or three cloves;
vinegar - three tablespoons;
sugar - two tablespoons;
salt - a tablespoon;
parsley - two or three sprigs;
laurel - one or two leaves;
allspice - three to four peas.

Step by step

Remove the stem from the pepper.
Place garlic cloves (whole), peppercorns, parsley (without cutting) and bay into jars.
Fill the container with the main component, being careful not to leave any empty spaces.
Boil water, add vinegar, sugar and salt, cook over moderate heat for two to three minutes.
Pour the hot marinade into the container with the prepared products and roll up.

Fast

Peculiarities . An instant snack canned according to the recipe described can only be stored in the refrigerator. You can close the workpiece with plastic lids. If you take peppers of different colors, the appearance of the preservation will be incredibly impressive.

Required components:

chili - 1 kg;
wine or apple vinegar - half a glass;
salt - a tablespoon.

Step by step

Cut the stem off the pepper and remove the seeds.
Process the fruits with a meat grinder using a large-mesh grid.
Mix the twisted product with salt and vinegar and place in jars to the brim. Close or roll up.

The main component can be crushed together with the seeds, then the snack will be more hot.

With tomatoes

Peculiarities . The specificity of the method is in the preliminary frying of vegetables; for this it is advisable to use a cauldron or a thick-walled pan. Choose dense, plum-shaped tomatoes: they hold their shape better.

Required components:

hot green pepper and carrots - 1 kg each;
tomatoes - 0.5 kg;
garlic - one or two heads;
vinegar - a glass;
vegetable oil - half a glass;
sugar - two tablespoons;
salt - half a tablespoon;
basil, tarragon, oregano to taste.

Step by step

Pour oil into a cauldron and fry carrots cut into slices 3-5 mm thick.
When the vegetable softens, add chopped garlic, pepper without stalks, fry for five minutes.
Stir in tomatoes, spices, sugar and salt, cut into large pieces, and cook over moderate heat for another five minutes.
Pour in the vinegar and remove from the stove.
Without allowing the workpiece to cool, distribute the mixture into jars and roll up.

With tomato juice

Peculiarities . Another version of “chili in tomato” involves using juice squeezed from fresh tomatoes as a filling. This can be done using a juicer or grinding the fruits with a meat grinder and squeezing out the juice using gauze.

Required components:

tomato juice - 2.5 l;
hot pepper - 1 kg;
vegetable oil - one and a half glasses;
sugar - 90 g;
salt - 30 g;
chopped garlic - a tablespoon;
vinegar - a tablespoon;
ground black pepper - a quarter teaspoon;
laurel - five leaves.

Step by step

Stir sugar, salt, bay leaf, black pepper and butter into the juice. Boil, keep on low heat for 20 minutes.
Add vinegar and garlic, heat for another two to three minutes.
Place peppers in jars, pour boiling sauce over the fruits, and roll up.

You can add a tablespoon of grated horseradish to the preparation, adding it to the sauce along with garlic. Marinated hot peppers with butter are not only a tasty snack. The filling can be used as an aromatic spice, adding it to soups, sauces, and stews.

With honey

Peculiarities . Chili in honey sauce is usually served with meat dishes; for preservation it is recommended to use red pods.

Required components:

hot pepper - 450-500 g;
water - 0.5 l;
honey - 100 g;
vinegar - 50 ml;
garlic - four cloves;
salt - 25 g;
mustard beans - a teaspoon;
laurel - two leaves;
black pepper - six peas;
allspice - four peas.

Step by step

Place laurel and peppercorns, whole cloves of garlic and pepper pods with the stalk cut off in a jar.
Pour boiling water into the container, cover with a lid and let stand for a quarter of an hour. Drain the liquid.
Pour salt, mustard, vinegar, honey into a saucepan, stir and add cold water, boil, and keep on low heat for no more than one or two minutes.
Pour the hot marinade into the jar with the preparation and roll it up.

When implementing a recipe for hot peppers with honey for the winter, you can pour the main component with marinade without first scalding with boiling water, but in this case, sterilization in a steam bath will be required.

With onion

Peculiarities . Hot peppers, cold marinated in vinegar, can be preserved with onions. It is advisable to use fruits of salad varieties with a sweetish, mild taste.

Required components:

pepper - 20 pods;
onions - ten medium-sized heads;
garlic - one head;
vinegar 6% - two glasses;
sugar and salt - two tablespoons each;
laurel - one leaf.

Step by step

Peel the pepper from seeds and chop into rings, onion into half rings, garlic into small cubes.
Mix the mixture and put it into jars.
Dissolve sugar, salt, and chopped bay in vinegar.
Bring, stirring, to a boil, remove from heat. Wait until the marinade cools completely.
Pour the dressing into jars and roll up. Store in a cool place.

To add sourness, you can close the hot pepper for the winter by adding a sweet and sour apple cut into slices.

In Armenian

Peculiarities . This preservation is called “Tsitsak” - this is one of the national dishes of Armenian cuisine. A variety of hot pepper was named after the snack, which experts consider the best for this twist. Long green pods that are not too spicy in taste are suitable here. In fact, such peppers are not pickled, but pickled, since there is no vinegar in the traditional recipe. You can salt Armenian hot peppers for the winter in an enamel pan or in jars.

Required components:

hot pepper - 2 kg;
water - 2-3 l;
salt - a little more than half a glass;
garlic - four to five cloves;
celery - a sprig;
cherry and horseradish leaves - three or four pieces each;
cilantro seeds - a teaspoon;
other spices to taste.

Step by step

Do not wash the peppers, place them in a single layer on a table or tray and leave for one or two days.
Wash the fruits and dry them.
Pierce each pod with a knife or fork: this will allow the brine to get inside the fruit and the pepper will not float up during the preservation process.
Stir salt in water.
Place pepper in a salting container, alternating with herbs and garlic cloves, and pour in cold salt solution.
Keep under pressure at room temperature for 12 days. When the pods turn yellow, preservation is complete.

In Korean

Peculiarities . The components that determine the flavor core of Korean pepper are garlic and spicy spices.

Required components:

chili - 1 kg;
water - 400 ml;
garlic - half a head;
vinegar - 70 ml;
sugar, salt - half a tablespoon;
ground red pepper, ground black pepper, ground coriander - half a teaspoon each.

Step by step

Place the peppers in jars, trying to leave as few voids as possible.
Mix salt and sugar in water and boil.
Add spices and chopped garlic, after boiling again, reduce heat, stir in vinegar. Remove from stove.
Pour the hot “broth” into jars with pepper and roll up. The snack is ready to eat after three days.

In Georgian

Peculiarities . Green hot pepper, marinated in Georgian style, is a spicy, tart appetizer, the flavor basis of which is celery root.

Required components:

hot green pepper - 2.5 kg;
white wine vinegar - 0.5 l;
vegetable oil - a glass;
garlic - 150 g;
celery root - 100 g;
parsley - 50 g;
sugar or honey - three tablespoons;
laurel - five leaves;
salt to taste.

Step by step

Cut the stem off the pepper.
Stir oil in vinegar, add sugar, salt, laurel. Boil over low heat.
Immerse half the peppers in the marinade and cook for seven to ten minutes, turning the peppers from time to time so that they heat evenly.
Using a slotted spoon, remove the fruits, load the remaining ones, and repeat the “procedure.”
Remove the peppers from the marinade and remove the pan from the stove.
Remove the chili from the bowl.
Chop the parsley, finely chop the garlic and celery, add the spices to the cooled marinade.
Re-boil the “broth” and keep on moderate heat for two to three minutes.
Pour the marinade over the peppers and leave in the refrigerator for a day.
Place in jars, pour marinade, sterilize, and roll up.

How to make the taste softer

To make pickled hot peppers softer for the winter, you can let the collected pods lie at room temperature for several days. Here are three more tips from experienced housewives.

Selection of fruits. Long and thin pods pickle faster; such fruits are convenient to place compactly in jars, and they look impressive.
Elimination of excessive pungency. To remove excess bitterness, you can soak the fruits in cold water for a day, changing the liquid several times. Or pour boiling water over it for ten minutes.
Filling voids. If there is not enough chili for a full jar, you can fill the voids with bell peppers of different colors cut into strips.

Milk, yogurt, ice cream, rice, fresh bread or boiled potatoes will help relieve the burning sensation in the mouth after eating chili. There is no point in drinking water: capsaicin is a substance that does not dissolve in water.

How to serve

You can eat pickled hot chili peppers as a bite with cheese or bread. It is recommended to add the product to soups and broths, vegetable dishes, baked chicken and meat dishes. The most resourceful housewives find many ways to use preserves to create gastronomic masterpieces, here are three of them.

Pizza

Stir 50 g of yeast in 250 ml of warm milk.
Grind two eggs with a pinch of salt and add the mixture to the milk-yeast mixture.
Add 200 g of flour, four tablespoons of vegetable oil, stir well and add another 200 g of flour.
Let the dough rest for an hour and a half in a warm place.
Roll out the dough into a layer 0.5 cm thick and place on a baking sheet.
Cut the tomato into thin circles and arrange around the entire perimeter of the workpiece.
Place 250 g of thinly sliced salami in the next layer, then 100 g of pickled hot pepper, chopped into rings.
Sprinkle with grated Parmesan.
Place in an oven preheated to 200°C for 20-25 minutes.

Salad

Cut three or four boiled potatoes into slices, two boiled eggs and two medium-sized tomatoes, chop two pickled cucumbers into slices, two or three pods of pickled pepper into rings.
Mix one or two tablespoons of mayonnaise and sour cream, a teaspoon of mustard, salt and black pepper to taste. Add a bunch of chopped parsley and dill.
Line the bottom of a flat plate with torn lettuce leaves, then arrange the prepared ingredients in piles, without mixing.
Place the sauce in the center of the dish.

Sandwiches

Cut one or two pods of pickled pepper into rings, 300 g of boiled lamb into strips, two pickled cucumbers into slices.
Grease ten slices of wheat bread with a thin layer of butter.
Distribute lamb, pepper, and cucumbers among pieces.
Sprinkle with grated cheese and microwave for a minute.
Serve garnished with basil sprigs.

Recipes for pickled hot peppers are easy to follow. At the same time, preparation will come in handy for winter days. No wonder they say in the Caucasus that nothing warms the body and soul like a spicy snack.