How to preserve hot peppers. Hot pepper in oil recipes for the winter. Marinate without sterilization

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, and.

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

How to pickle hot peppers:

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.

Pickled twisted hot peppers for the winter

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.

Pickling hot peppers for the winter recipes:

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.

Armenian marinated hot peppers with herbs

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.

Armenian marinated hot peppers:

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.

Marinated Georgian hot peppers in tomato juice

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.

Marinated hot pepper recipe in Georgian:

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.

Pickled hot peppers with honey for the winter

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.

Marinated Georgian hot peppers for the winter:

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.

Pickled hot peppers are an ideal winter preparation. It goes well with first courses, side dishes, shish kebab, and as an independent snack for feasts. The spicy taste is preserved even when marinated.

Each chili preparation is made according to a special recipe. Hot peppers are well suited for preservation. It does not require careful sterilization because it itself has antiseptic properties.

The simplest recipe that our grandmothers passed on from mouth to mouth. You can add to the main ingredients to taste: herbs, spices, mustard seeds.

You will need:

500 g pods;
1 liter of water;
1 tbsp. l. salt;
1 tbsp. l. Sahara;
1 head of garlic;
vinegar 9% – 50 ml.

Step-by-step instruction:

Wash the pods and dry them.
Peel the garlic.
Bring the water to a boil. Add salt, spices, sugar. Add the vinegar last.
Boil the pepper and garlic in boiling water for 10 minutes.
Place pepper into jars. Cover to the edge with boiling marinade.
Roll up the lids. Turn the top upside down. Place in a dark place.

Recipe without sterilization

A simple recipe that does not require boiling the marinade or sterilizing the jars. It is only important to maintain the correct proportions of products.

Ingredients:

capsicum – 1 kg;
half a liter of clean water;
salt – 1.5 tbsp. l.;
sugar – 2.5 tbsp. l.;
1-2 pcs. bay leaves per jar;
vinegar – 100 g.

Procedure:

The peppers should be thoroughly washed and dried on a towel.
Sterilize jars and lids with boiling water or in the oven.
At the bottom of the container we place bay leaves, parsley and other spices as desired.
We fill the jars with pods tightly.
Pour boiling water into the jars to the top.
Let sit covered for 15 minutes.
Pour the brine into a saucepan. Boil. Add salt and sugar.
Add 1 tbsp to each jar. l. vinegar.
Pour the boiling marinade over the pepper. Screw the lids on tightly.

The savory snack will be ready to eat in just a month.

Cooking in Armenian style with aromatic herbs

An Armenian recipe for preparing pepper for the winter will delight even gourmets. Thanks to a special method, the snack turns out tender and not too hot. This is the perfect addition to any dish!

You need to prepare:

slightly unripe pepper – 3 kg;
100 g salt;
2 bunches of parsley;
500 ml apple cider vinegar;
vegetable oil – 350 ml;
3 heads of garlic.

Procedure:

Cut the washed and dried pods at the base where the seeds are. Place in a large bowl.
Mix chopped parsley and garlic with salt. The pepper should sit in this mixture for a day.
Combine oil and vinegar in a frying pan. Fry the pepper.
Place the finished component in jars. Sterilize them in a water bath for about 20 minutes.

The snack will be ready to eat within a day.

Pickled Hot Green Peppers

In addition to red chili peppers, green vegetables are also suitable for pickling. This species is prized by gourmets. The recipe is just as simple, but the taste is slightly different.

Prepare:

1.5 kg red hot pepper;
1 liter of water;
3 tbsp. l. salt;
sugar – 200 g;
50 g honey;
table vinegar – 200 g;
sunflower oil – 3 tbsp. l.

Follow these steps:

The chili pods must be boiled first. Divide into jars.
Prepare the marinade: dilute salt, sugar, honey in clean filtered water. Boil. Before ready, pour in portions of vinegar and oil.
Pour the prepared brine over the pods. Roll up the lids with a key.

Pickled hot peppers are an ideal snack for those who love fiery dishes and sauces. It turns out very fragrant and deliciously bright. While the season is not over yet, we will tell you how to prepare hot capsicum for the winter. A canning recipe without sterilization, so it won’t take much time.

Hot pepper for the winter

recipe for marinated hot peppers in pods with oil and garlic

This fiery pepper sailed to Europe on Columbus's ship. His doctor brought this unusual vegetable as a gift for the Queen of Spain. There was no rush to prepare pepper; at first, courtiers used it as a decoration for hats. But very soon the fiery pepper was “tasted” and began to be added to a variety of dishes and sauces.

According to Mexicans who love fiery snacks, hot peppers enlighten the mind, stimulate the appetite and promote excellent digestion. After marinating, the fiery taste of the pepper softens, but it still remains spicy. Garlic gives the pickles an appetizing aroma. Pickled peppers prepared according to this recipe will be an excellent appetizer for unleavened porridges, borscht and strong drinks.

If you don’t like spicy snacks, then you can deliciously marinate sweet peppers using the same recipe. A few jars of delicious marinades will successfully diversify the menu, so have time to prepare them before the pepper season is over.

Ingredients:

bitter capsicum - 1 kg;
garlic - 3 heads.

sugar, vinegar 9%, water, vegetable oil - 1 glass each;
salt – 1 tbsp;
ground black pepper (optional) – 1 tsp.

Cooking process:

Prepare lids and jars in advance: wash with soda until shiny and sterilize.

Wash the hot peppers in running water, let them drain and dry. Prick each peppercorn in several places with a fork or toothpick. This way the Chile will be better saturated with the marinade, and there will be no excess air left in the jars.

The garlic must be peeled (or some added unpeeled), rinsed and the cloves left whole.

To prepare the marinade, dissolve salt in water, add oil, vinegar, sugar, ground pepper and bring to a boil. Boil garlic and hot peppers in the marinade for 5 minutes after boiling in batches.

Place the peppers and garlic cloves in jars, pour in the marinade, and roll up.

Turn the jars over, wait until they cool down and put them in the cold, preferably in the basement. If you leave the peppers in a warm place, there is a risk that the jars will “explode”. Therefore, it is better to find a cool place for them.

Many housewives add pickled hot peppers when preparing their favorite dishes to give them a pleasant piquancy. Pepper added in small quantities will enhance the taste of meat dishes and vegetable stews. In addition, it will also be a good addition to barbecue. The crushed pepper product can be added to sauces and soups.

As for additional ingredients for marinating, you can add at your discretion: bay leaf, celery or coriander seeds.

By the way, hot chili is one of the TOP most effective aphrodisiacs. If your loved one is not indifferent to spicy dishes, then invite him to try your delicious pickled peppers at dinner!

I thank my mom for the recipe and photo!

Best regards, Anyuta.

You might like this recipe for pickled peppers in wine vinegar:

How to make peppers in wine vinegar –>>

Pickled hot peppers for the winter with vinegar, oil and garlic, prepared without sterilization. Using the same recipe, you can deliciously marinate sweet peppers.

Hot peppers in oil for the winter

We will seal hot peppers in oil for the winter using the ancient confit preservation method, confit in French means preservation. So in this recipe we will preserve the benefits and taste of pepper as much as possible by pouring hot olive oil over it. Hot peppers marinated in oil are a masterpiece appetizer for true connoisseurs! From the jar, not only the pepper is edible, but also the garlic, it becomes so tasty, tender, with a slight bold aftertaste. And the olive oil in which we prepare the peppers has a simply stunning aroma and taste.

Ingredients:

Red chili pepper - 7 pieces;
garlic - 2 heads;
rosemary - 2 sprigs;
bay leaf - 2 pieces;
olive oil - 250 milliliters.

Step-by-step recipe for hot peppers in oil for the winter

Peel the garlic and place it in a saucepan, adding a sprig of rosemary and a bay leaf.
Pour olive oil over the garlic and finish it off! boil, then turn the heat as low as possible and simmer the garlic for 20 minutes.
Remove the saucepan from the heat, remove the garlic and rosemary from there, placing it in a prepared jar, which you immediately close with a lid.
Now you need to put the hot pepper in the oil, also bring it to a boil, then simmer for 10 minutes over low heat.
We transfer the pepper to the garlic and rosemary, pour it with hot oil.
Seal the jar with a lid, let cool and place in the refrigerator.

You can try hot pepper in oil with garlic right away, adding a little salt to it with a piece of black bread. Or you can add it to your culinary masterpieces, and use the flavored oil that we made to dress salads, and also season bruschetta.

You can try hot pepper in oil with garlic right away, adding a little salt to it with a piece of black bread.

Lenten and bland food is probably very, very healthy, but most people prefer something salty, sour, sometimes even spicy and, simply, hot. For those who are not afraid of a burning sensation on the tongue, there is hot pepper. This fruit is quite often used in homemade preparations for the winter in the process of pickling and salting. In addition, without it it is simply unthinkable to prepare the mega popular adjika today. You can prepare adjika from tomatoes, eggplants, plums and other vegetables and fruits, but you will certainly need to add at least a couple of hot pepper pods to them. You can also simply pickle or marinate hot peppers. If you find peppers of different colors, then the beauty will be extraordinary, and most importantly, you are guaranteed a burning pleasure. If you want to make such spicy pepper preparations and with pepper at home, then all you need is just choose a recipe from our diverse collection and don’t be afraid to experiment.

Popular ways to prepare hot peppers

The best preparations for the winter with hot, hot peppers - recipes with photos

The last notes

kerescan - Oct 8th, 2015

Some of us prefer fresh cucumbers or a salad made from them, some like pickled or salted, some pickled from a barrel... and only lightly salted cucumbers are loved by everyone. They are moderately sour, saturated with the aroma of spices and garlic, firm and crispy. But is it possible to preserve this taste and aroma for the winter? You can, and this recipe will help with that. It is quite simple, but it makes it possible to preserve all the above qualities of cucumbers at home for the whole year.

Probably, Columbus's discovery of America pales in comparison to his discovery of hot spices, which he first brought from there, revolutionizing taste in cooking.

But be careful: such hot red pepper is included in warming ointments like “Finalgona”, and woe to you if, when making preparations from this pepper for the winter, you end up with even the smallest wounds on your hands. Or you might decide to rub your eyes with these hands. Or scratch your nose. An unforgettable experience awaits you inside!

So it’s better to work by protecting your hands, and after work, wash them thoroughly with soap and wipe with vegetable oil - it will remove any remaining stinging particles.

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

The set of products is designed for 3 liter jars of pepper. Or 6 half-liters - whichever is more convenient for you.

Use rock salt. Finely ground “Extra” removes all useful microelements; it is naked NaCl, which has zero benefits. In addition, “Extroy” can easily oversalt any product; its salinity is 1.5 times higher than rock salt.

The use of rock salt, but iodized salt, softens the flesh of the peppers and makes it slippery.

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

What you will need:

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 level tablespoons;
Table vinegar 9% - 3 tablespoons;
Sugar 3 tablespoons;
Spices (optional): 6-9 cloves of garlic, cherry and currant leaves, dill with “umbrellas”, sweet peas, cloves, horseradish root (you can also use leaves).

Preparation:

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

2. Wash jars with lids with soda and sterilize. For every two jars, it is better to prepare three lids - in case one gets skewed when sealing.

3. Boil the future marinade with salt and sugar.

4. Place pods and spices in sterilized jars.

In this case, it is better not to grate the horseradish root or grind it in any other way, but simply scrape it with a knife, peeling it and keeping it whole. Place 1 small horseradish root on the jar.

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

6. Add vinegar to the jars, after sealing, turn over several times to distribute the vinegar evenly, wrap in a blanket, and leave for 12 hours.

Recipe for bitter capsicums for the winter - you'll lick your fingers

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

After the second boiling of the water, when it turns into a marinade as a result of adding salt, sugar and spices, 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 pungency.

The components of this recipe are given for a 1 liter jar:

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

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

Pepper preparation technology:

1. Wash the peppers thoroughly and carefully.

2. Place in any glass container with a volume of up to a liter and fill with boiling water.

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

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

5. Pour boiling water over the sealing lid, screw it on, turn the jars over and leave them under the blanket until they have cooled completely.

We prepare hot peppers for the winter without sterilization:

In this recipe, only part of the stalk and 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 without any extraneous flavors, preserving the bitter-hot taste of chili pepper to the maximum extent.

Compound:

3-liter slightly incomplete jar (like a measuring stick) of chili peppers, filled to the top
3 tablespoons coarse salt
9 tablespoons sugar
6-8 medium laurel leaves
vinegar 70% at the rate of 1 incomplete teaspoon per jar of peppers (for a liter jar - full, but not to the brim)
3 liter jars. Or 4 x 0.75 liters. Or 6 x 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 lengthwise by 2-3 cm.

2. Peppers “standing up” are placed in jars.

3. Cook the marinade, stirring only sugar and salt in it for now.

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

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

6. Meanwhile, vinegar is poured into the jars.

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

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

Salted pepper does not have such a piquant taste as pickled pepper, but it retains its natural aroma as much as possible. For this method of preparation, it is better to take a mixture of peppers of different colors: green, red, white, orange. The hottest ones are usually bright red and orange.

They are added to the pickling composition in a ratio of approximately 1: 1 (except for hot red or orange - they are taken at the rate of 1-2 peppers per jar. Gourmets and simply amateurs can eat salted ready-made peppers from such a preparation “alive” in winter, without diluting anything. True, first you need to soak it a little in fresh warm water - because salting is still carried out in a supersaturated salt solution.

If you have stomach problems, then pickles are simply used to season dishes, giving them additional piquancy.

In particular, you cannot do without such pepper when preparing the classic Georgian soup kharcho.

Light green or white Dungan pepper or tsitsak are usually used as mild peppers.

Ingredients:

2-3 kilograms of peppers of all types
water – 3 liters
1 raw egg as an indicator of salinity
Salt until the egg floats
Sugar – 3 tablespoons

The water for this method of preserving peppers is not boiled - as a last resort, the salt is diluted in water at 38-40⁰C for better solubility of the salt. 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 skin, through which the cold solution simply will not penetrate.

Preparation:

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

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

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

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

4. Place the peppers vertically in cleanly washed jars (you don’t need to sterilize them; salt itself acts as a powerful preservative). For every 8-12 white and green peppers - 1-2 bright red ones.

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

6. Then the jars 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 of introducing the oil into the marinade: when adding it to boiling water, without salt, sugar and spices, the taste of the pickled pepper turns out to be harsh, without flavor nuances, and more pungent.

If the oil is added to a marinade that has already been boiled with spices and vinegar, or directly to peppers placed in jars, then it develops delicate flavor shades.

To prepare these pickled hot peppers 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;
Rock salt – 3 tables. heaped spoons;
Sugar – 5 tablespoons;
Coriander (crush into large pieces) – 1 teaspoon;
Vinegar 9% - 70 ml.
Water 3 liters

Preparation:

1. Rinse the pepper thoroughly under running cold water.

2. Separate the peppers by cutting off the thick top part with the stem, scraping out the seeds and cutting the peppers in half lengthwise.

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

Cook over low heat for 10 minutes.

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

5. Refill the peppers in the jars, screw on the lids, and leave to cool under the blanket to room temperature.

Video recipe for pickling capsicums for the winter

//youtu.be/ILXnuElocEU

Conclusion

One can really only sympathize with ulcer sufferers and other gastrointestinal sufferers: they are deprived of a whole universe of taste sensations that the addition of this fiery, passionate vegetable to fish, meat and vegetables can provide. “Passionate” was not used by chance - hot chili pepper and its fellows 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 about 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 Chili. An ulcer, you know. But sometimes I go to old Manuel’s trattoria, 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 through eating pickled hot peppers.