Bulgarian pepper in oil in Armenian style. Culinary recipes and photo recipes. in Armenian. Step by step recipe

An Armenian winter appetizer is a hot, spicy and very tasty dish. The combination of greens and hot peppers with a lot of garlic is not familiar to Russian people, but at the same time arouses genuine interest.

The most common vegetables you can use for this salad are zucchini, eggplant, tomatoes, onions, carrots and even cucumbers. But you need to season it with some hot and spicy spices. Suneli hops and a mixture of different peppers are perfect. Do not skimp on garlic; it plays a major role in Armenian snacks. For 6-7 liters of salad you can take 1-2 heads of garlic.

And so that garlic does not get lost in the variety of vegetables, you should not put it through a press. It will immediately give off its bitterness and taste; it is better to cut it into small cubes, then all its juice will end up in the salad.

How to prepare an Armenian appetizer for the winter - 16 varieties

The Armenian appetizer is one of the most popular winter salads. Serving it as a separate dish or using it as a soup set, you will never regret the time spent.

Ingredients:

Eggplant - 1 kg
Zucchini - 1 kg
Tomatoes -1 kg
Bell pepper - 0.5 kg
Onions - 0.5 kg
Carrots - 0.2 kg
Garlic - 1 head
Parsley
Vinegar - 20 ml
Sugar - 100 g

Preparation:

We clean the vegetables and cut them into arbitrary pieces. Let's pass the garlic through a press. Finely chop the parsley. Place in a deep saucepan, add salt, pepper, sugar and pour a glass of vegetable oil. Turn on the fire. Simmer over low heat for about 2 hours. Then pour a glass of water with diluted vinegar. We sterilize the jars and you can lay out the salad.

Bon appetit.

Oriental dishes have always been distinguished by their incredible aroma and spicy taste. Here is the most striking example of this belief.

Ingredients:

Carrots - 200 g
Onions - 500 g
Tomatoes - 1 kg
Eggplant - 750
Zucchini - 750 g
Garlic - 150 g
Vegetable oil - 250 ml
Vinegar - 20 ml
Sugar - 140 g

Preparation:

Cut the onion into cubes. Peel the zucchini and cut into cubes. We clean the cormorant and cut it into cubes. We also cut carrots and peppers into cubes, after peeling them. Cut the garlic into small cubes. Cut the red chili pepper into small cubes.

Place all the vegetables in a saucepan, add a glass of water, salt and pepper, add sugar and butter. Place the pan on low heat for 1 hour. Afterwards, put the salad into sterilized jars.

A bright, tasty snack for lovers of aromatic and tasty canned salads.

Ingredients:

Eggplants - 1.5 kg
Sweet pepper -1 kg
Tomatoes - 1.5 kg
Onion - 0.5 kg
Garlic - 1-2 heads
Apples (preferably Antonovka variety) - 350 g
Sugar - 150 g
Oil - 190 ml
Chili pepper - 1 pc.

Preparation:

We wash and clean all the ingredients well. Remove the seeds and stem from apples and peppers. Cut the onion into half rings. Grind the remaining ingredients into any shape. Let's pass vegetables and apples into meat grinders. Place the resulting mass into a saucepan. Add chopped onion, sugar, salt, butter. Let the mixture boil, then cook for 35 minutes. A couple of minutes before turning off the salad, stir in the garlic. We will prepare the container in advance. You need to boil not only the jars, but also the lids. Place into jars and seal.

Bon appetit.

A simple and very flavorful salad that everyone will love from the first fork.

Ingredients:

Carrots - 200 g
Onion - 500 g
Bell pepper - 500g
Tomatoes - 1 kg
Eggplant - 750 g
Zucchini - 750
Garlic - 130 g
Vegetable oil - 250 ml.

Preparation:

Cut the onion into cubes. Cut the zucchini into small pieces. Peel the eggplant and cut into small pieces. Peel and chop the carrots. Remove the seeds from the bell pepper. Cut the tomatoes into cubes. Finely chop the greens. Peel and chop the garlic and chili. Mix all ingredients with water, sugar, vinegar. Cook for an hour and put into jars.

Bon appetit.

A very hearty and flavorful winter salad.

Ingredients:

Eggplant - 750 g
Zucchini - 300 g
Chili pepper - 1 pc.
Tomato - 1000 g
Onion - 500 g
Sunflower oil - 250 ml
Sugar - 120 g

Preparation:

Peel the vegetables. Pass the tomatoes through a meat grinder. Cut the onion into half rings. Cut the zucchini and eggplant into cubes.

Every housewife knows that eggplants tend to taste bitter. Therefore, you can soak sliced eggplants in salted water and leave for 50 minutes.

Mix all the ingredients in one pan, where we also add sugar, salt, pepper and a glass of water with diluted vinegar. Mix everything well. Simmer for 1 hour from the moment of boiling, then put into sterilized jars.

Bon appetit.

This is a very aromatic and unusual dish that will delight you all winter.

Ingredients:

Eggplants - 1 kg
Bell pepper - 2 pcs.
Chili pepper - 0.5 pcs.
Parsley
Garlic
Spices
Vinegar 120 ml
Vegetable oil - 1 l

Preparation:

Wash the eggplants, brush with vegetable oil and place in the oven for 30 minutes. Finely chop the pepper, herbs and garlic and mix with vinegar and spices. Make an incision in the eggplants, pressing down the flesh. Stuff the eggplants with herbs and garlic. Pour oil on top and leave for 5-6 days. Afterwards, the snack can be placed in sterilized jars.

Bon appetit.

This salad is a real masterpiece, it is rich in a variety of vegetables, incredibly tasty aroma and easy to prepare.

Ingredients:

Tomato juice with pulp - 1500 l
Zucchini - 750 g
Bell pepper - 500 g
Eggplants - 750 g
Garlic - 1 head

Preparation:

We clean the vegetables. Cut all ingredients into cubes. Cut the garlic into small pieces. Place all ingredients in a saucepan. Now dilute a spoonful of vinegar in a glass of water. Pour the resulting brine over our vegetables, add more sugar, salt and pepper. Simmer the vegetables for about an hour. Having previously sterilized the jars, place the salad on them. Let's roll it up and hide it under a fur coat.

Bon appetit.

This salad will especially appeal to lovers of spicy dishes.

Ingredients:

Green tomatoes - 0.5 kg
Garlic - 50 g
Cilantro - 1 bunch
Vinegar - 2 tbsp.
Chili pepper - 1 pc.

Preparation:

Peel the pepper and garlic and cut it into small pieces; you can pass it through a meat grinder. Finely chop the greens. Cut the tomatoes into quarters. Mix all the ingredients. Place the salad in jars. Let's prepare the brine. To do this, mix water, salt and vinegar. Boil it and pour over the salad. Sterilize for 15 minutes and roll up the lids.

This wonderful recipe is the epitome of a satisfying combination of incredible flavor and ease of preparation.

Ingredients:

Tomatoes - 1 kg
Eggplants - 750 g
Zucchini - 750 g
Carrots - 200g
Onion - 500 g
Bell pepper - 500 g
Garlic - 1 head
Greenery
Hot pepper pod - 1 pc.
Vinegar - 20 ml
Vegetable oil - 250 ml
Sugar - 100 g
Salt - 50 g

Preparation:

Peel the carrots and grate them. Cut the bell pepper into cubes, first remove the seeds and stems. Peel the onion and cut into half rings. Cut tomatoes, eggplants and zucchini into cubes.

If the tomatoes have thick skin, it is better to remove it. Because this way the salad will be much more tender.

Mix all ingredients well. Pour in brine. To prepare the brine, you need to stir vinegar in water and mix with vegetable oil. Stir sugar and salt into the resulting sauce until completely dissolved. Simmer the vegetables for about an hour. Then put the salad into jars.

Bon appetit.

A very hearty and tasty salad that everyone in the household will definitely enjoy.

Ingredients:

Eggplants - 750 g
Carrots - 200 g
Bell pepper - 500g
Onion - 500g
Tomatoes - 1000 g
Garlic - 125 g
Zucchini - 750 g
Chili pepper - 2 pcs.

Preparation:

Cut the onion and carrots into small cubes. Cut off the stem of the eggplant and cut them into cubes. Cut peppers, tomatoes and zucchini into small pieces. Fry onions and carrots in oil in a frying pan. But it’s better to fry them in different pans. Finely chop the greens and chili peppers. Mix all the ingredients. Let's prepare the marinade. Dissolve sugar, salt and 2 tablespoons of vinegar in a glass of water. Now bring the marinade to a boil and pour it over the vegetables. Cook the vegetables over low heat for about an hour. 5 minutes before readiness, add garlic. Place the finished salad in sterilized jars.

Canned salads for the winter are a very popular dish. Delicious, simple, plentiful and for all times. This salad is called “Armenian” and its name is due to its pleasant spicy aroma. Oriental dishes always have a spicy and pungent taste.

Ingredients:

Bell pepper - 3 pcs.
Tomatoes - 4 pcs.
Eggplants - 3 pcs.
Onion - 2 pcs.
Carrots - 1 pc.
Zucchini - 1 pc.
Cherry plum - 1 glass
Garlic - 4 teeth.
Sugar - 120 g
Refined oil - 100 ml
Apple cider vinegar - 100 ml

Preparation:

Clean all ingredients and cut into medium pieces. Pour boiling water over the cherry plum and tomatoes and after a few minutes remove the peel from them. Cut the tomatoes into quarters, and turn the cherry plum into puree. Now let's prepare the marinade. To do this, mix sugar, salt, vinegar and oil in a glass of water in a saucepan. Mix everything well and bring to a boil.

Mix all the ingredients in a saucepan and pour in the marinade. Cook for 40 minutes, then put into sterilized jars.

Bon appetit.

Armenian cuisine is famous for its love of hot spices and an abundance of herbs. This salad is no exception either. Easy to make, and most importantly delicious, it will definitely become one of your favorites.

Ingredients:

Eggplants - 1 kg
Onion - 750 g
Green onion - 1 bunch
Cilantro - 1 bunch
Vegetable oil - 100 ml
Garlic - 5 teeth.

Preparation:

Cut the eggplants into rounds. For lovers of the buttery taste of this vegetable, you can pre-fry it in a small amount of oil. Finely chop the greens. Cut the garlic into small cubes.

It is not recommended to put garlic through a press for canned salads. The fact is that it will quickly lose its taste.

Mix the herbs, garlic and salt and mix well. Place the eggplants in jars and coat the layers with garlic mixture. Fill with marinade. Dissolve salt, sugar and vinegar in water.

Roll up the cans.

Bon appetit.

“The East is a delicate matter,” said the famous hero of a popular Soviet film. It’s true, the dishes are spicy, simple but at the same time with a large abundance of greens, definitely not for everyone. By the way, here is a vivid example of a traditional Armenian canned salad.

Ingredients:

Green pepper - 500 g
Red pepper - 500 g
Yellow pepper - 500 g
Chili pepper - 2 pcs.
White pepper - 10 g
Allspice - 5 peas
Tomato paste - 0.5 l

Preparation:

We clean the peppers from seeds and stalks. Cut the peppers into large pieces. Place the pepper pieces into the tomato paste and put on the fire. Salt, pepper and add sugar.

If the liquid begins to evaporate during cooking, you can add boiling water.

Cook the salad for 40 minutes and then add vinegar. Cook for another 3 minutes and pour into sterilized jars.

Bon appetit

This dish is worthy of the highest praise; it is both sweet and spicy, but at the same time very tasty.

Ingredients:

Eggplants - 2.5 kg
Tomatoes - 2 kg.
Bell pepper - 1.5 kg
White onion - 1 kg
Apples - 700 g
Oil - 250 ml
Sugar - 200 g

Preparation:

Peel all vegetables and remove seeds. Cut the eggplants into cubes. Cut the onion into half rings. Tomatoes, peppers and apples are passed through a meat grinder. Mix the resulting mass with onions and eggplants. Pour everything into a large saucepan, add oil, add pepper, sugar and salt. Cook for about an hour. While the salad is cooking, boil the jars and lids. Place the salad in jars and roll up.

Bon appetit.

Perhaps tomatoes are the most popular product for canning. However, this recipe can hardly be called ordinary.

Ingredients:

Tomatoes - 4 kg (small size)
Garlic - 2 heads
Chilli
Sugar
Vinegar

Preparation:

Wash the tomatoes, remove the stem and make a cut at the base crosswise so that you can add the filling. Cut the garlic into small pieces. Chili pepper can be used in the amount of one piece, or you can add more, it all depends on your preference. By the way, it also needs to be cut into small cubes. You can take any greens, chop them finely. Mix garlic, herbs, pepper and salt. Now we stuff the tomatoes and place them in sterilized jars. Currant leaves, dill inflorescences and several peppercorns are already laid out in the jars one at a time. Fill the jars with boiling water, add vinegar and roll up.

Bon appetit.

This appetizer is especially popular because it makes the perfect snack. Crispy spicy cucumbers will definitely delight your guests.

Ingredients:

Tomatoes - 4 pcs.
Cucumbers - 3 kg
Chili pepper - 1 pc.
Garlic - 5 teeth.
Sugar - 100 g
Salt - 50 g

Preparation:

We sterilize the jars. Cut the cucumbers into 0.5 cm rounds and place them in jars. We peel the tomatoes and place them in a blender. Peel the garlic and cut the chili pepper into small cubes. Grind the garlic and pepper in a blender and mix with tomato paste, add red pepper, salt and sugar. Pour tomato juice over the cucumbers and roll up.

This spicy snack conquers from the first bite! Fried and then pickled peppers in Armenian it is prepared from whole, unpeeled fruits, which are soaked in a spicy sauce. It’s worth preparing this if only because the process itself takes very little time.

The appetizer highlights the taste well meat dishes, awakens the appetite and looks quite impressive. And also pepper in Armenian Those who like marinades without vinegar will like it.

Ingredients

Bell pepper 700 g
Garlic 8 teeth.
Sunflower oil 0.25 cup.
Tomato 2 pcs.
Parsley 1 bunch.
Cilantro 1 bunch.
Salt 1 tbsp. l.
Lemon juice 0.5 cup.
Sugar 2 tbsp. l.
Black pepper (ground) to taste

Preparation

Wash the bell pepper without removing the seeds and stalks, fry on both sides in sunflower oil. Place the finished peppers in a deep container.
Scald the tomatoes, remove the skin and grate or grind in a blender. Pass the garlic through a press, chop the greens.
Mix tomatoes, lemon juice, garlic, herbs, salt, sugar, black pepper. Add the oil in which the vegetables were fried and mix well. The marinade is ready!
Pour the marinade over the peppers, cover with a plate and place a weight of 1–2 kg on top. Place the container with pepper in the refrigerator for at least 2 hours.

The Armenian pepper marinade can be reused to prepare spicy meat or eaten by dipping fluffy lavash into it. An incredibly successful recipe! Be sure to bookmark it!

Armenian pepper is an excellent snack both for every day and for a holiday table. Many housewives roll such peppers into jars, I don’t do this, I have nowhere to store the preparations, so I prepare this snack “for one meal.” Peppers are prepared this way not only in Armenia; I have eaten this dish in Italy and Greece.

This dish is very tasty, aromatic, be sure to prepare it during the pepper ripening season.

Wash the peppers and dry them. Use a fork to poke holes in the flesh of the peppers.

Heat vegetable oil in a frying pan and fry the peppers on all sides.

The peppers should roast like this. To do this, fry the pepper for 2-3 minutes on each side.

Now let's prepare the marinade. In a bowl, mix spices - salt, pepper and sugar.

Add lemon juice.

Finely chop the garlic with a knife. We also chop cilantro or parsley.

Place the chopped vegetables in a bowl. Mix all marinade ingredients well.

Place hot peppers in the marinade. Add the oil in which the peppers were fried to the bowl. Mix everything well.

Cover the bowl of peppers with a saucer and place a weight on the plate. Let the peppers marinate for 20-30 minutes. It is better to put the peppers in the refrigerator.

Love for life."
Once you try it, it will become your favorite snack for life.
You will need:
1 kg of pepper (it is better to take long green ones).
300-400 g of water.
200 g vegetable oil.
0.5 tsp. sah. Sand.
Approximately 100 g of vinegar.
Bay leaf.
Peppercorns.
3 cloves of garlic.
Fresh dill.
How to cook:
Pour vegetable oil into a saucepan, add granulated sugar, vinegar, bay leaf, peppercorns and salt. While it is heating up, we cut the peppers lengthwise to the stem. When the marinade is already boiling in the pan, put the peppers (but not on top of each other, but on the bottom so that each one is in the marinade) and keep it there until they become soft. We put those that were pulled out of the pan in a colander, and put the rest of the peppers, etc. into the pan.
When the peppers are ready, put them in a container in layers: a layer of peppers, garlic (passed through a press) on them, then bay leaf, dill (finely chopped), etc. You can put a few peppercorns. We put it in the refrigerator. It makes a very tasty snack.

Hello my dear readers! I am sure that your pantries are already bursting with all kinds of supplies - after all, this is the most favorable time to stock up on seasonal fruits and vegetables for future use. One of our family’s favorite pickles is tsitsak. You don't know what it is? Then I’ll start my short story and gradually get to it. Let's look at the question a little more broadly - the program for today's meeting includes a story about how to prepare hot peppers for the winter in Armenian style.

My grandfather loved Armenian pickles and always enjoyed preparing and eating them. Grandmother was amazed at his ability to endure spice in such serious quantities. Oohing and hooting with bliss, the grandfather motioned for her to try a piece of pepper near the tail - where it was hottest. The grandmother waved her arms, resisted and laughed wildly when the grandfather, having thrown the whole pod into his mouth, closed his eyes and coughed. This pleasure is not understandable to everyone, but spicy lovers will certainly understand me.

3.5 kg red hot pepper.
5 cloves of garlic.
0.5 l of vegetable oil.
1.5 liters of water.
80-100 ml table vinegar (9%).
100 g sugar.
4 level tablespoons of salt.

How to cook for the winter

My comments

Salted bitter pepper tsitsak in Armenian for the winter

Pickled hot peppers are present on the table of Armenians almost all winter, just like Russians. And the holiday table is not complete without it. Tsitsak is “friends” with, they eat with it as a snack, the duet with khachapuri in a frying pan (recipe) is generally enchanting. A find, not a pickle!

Ingredients

3 kg of hot green pepper Tsitsak.
5-6 cloves of garlic.
A bunch of dill (parsley).
Bunch of rehan (optional).
5 liters of cold water.
250 g salt.

Technological process of salting for the winter

My comments

I gave you everything I promised. Now I look forward to your comments and recipes. Hey, dear speakers of Armenian cuisine! I’d love to hear your versions of your favorite pickles. I know that they also salt ground fresh red hot pepper in Armenian style, but I don’t yet know how to do it correctly. The result is a product reminiscent of the classic Abkhaz adjika, the recipe for which will be available soon.

Pickled vegetables are not only tasty, but also very healthy.

Bright and colorful bell peppers make an excellent appetizer or vegetable salad before serving the main course or as an addition to it. It will take you 15 minutes to prepare this aromatic aperitif, the smell of which will spread throughout the house and call all your family to the table. However, in addition to color and aroma, the bell pepper appetizer also has an unforgettable sweet taste, which is given to it by fragrant honey. This is why instant marinated bell peppers with honey are so popular!

We clean the bell pepper by cutting off the cap and tail and cutting out the seeds inside the pepper. Let's wash it in water. Cut each peeled pepper into wide ribbons and place them in a bowl. By the way, for pickling, be sure to choose meaty varieties of this vegetable - they are more fragrant.

Place the chopped peppers in a saucepan or saucepan and add hot water. Add salt and bay leaves. Place the container on the stove and bring its contents to a boil. Boil the pepper ribbons for 10 minutes.

At this time, prepare the honey dressing. Grind the washed parsley or dill into a bowl. Add honey, vinegar and vegetable oil. Grind thoroughly so that the honey is completely dissolved in the dressing.

Using a slotted spoon, remove the boiled pepper ribbons from the pan and transfer them to a container. Add the prepared dressing there too. Gently mix everything together and let cool for 5 minutes. This time is enough for the sliced peppers to absorb the honey aroma and be enveloped in the dressing.

Serve marinated bell peppers with instant honey immediately while they are still warm. But even when cold, this snack is extremely tasty; it can be prepared in advance and stored in the cold for about a day.

Pickled bell peppers for the winter without oil for stuffing

There are a huge number of lovers of bell pepper, a healthy and tasty vegetable, but not all of them know that this product with its taste and aroma can delight them not only when fresh in season or stewed with other vegetables.

Bell peppers can also be pickled for the winter. And we will offer you a simple recipe for whole winter pickled bell peppers for stuffing right now.

On a note! Pickling bell peppers for the winter according to our recipe does not take much time and does not take much effort. The dish turns out crispy, incredibly aromatic, salty-sweet taste.

Products:

bell pepper with thick skin, sweet (take the quantity for one three-liter jar, this is about 6 pieces).
liter of distilled or boiled water.
salt to taste - 1-2 teaspoons.

How to pickle whole bell peppers for the winter so that they are crispy:

Sterilize the jar prepared for pickling. It's better to do it over steam. It takes 10-15 minutes to sterilize one jar.

Boil water and throw the lid in there for 2 minutes. You can use screw or sealed jars. Regardless of what jars and lids you use, you must first sterilize them.

Take bell pepper. It is better if it is multi-colored, so in a jar the dish looks more appetizing, fabulous, and beautiful.

Wash the vegetables and peel them, cutting out the stem from all the insides, including the partitions. After cleaning, wash the product thoroughly again, both outside and inside.

On a note! Peppers for pickling should remain whole after cleaning; there is no need to cut them into halves or several parts. Cut only the stalk and remove the seeds and membranes through the existing hole.

Place peeled whole peppers into a sterilized jar, pressing them down as close (tightly) to each other as possible. If they lose their shape a little, it’s okay.

Add salt to your taste. As a rule, one or two teaspoons of salt is enough for a three-liter jar. You may need more or less.

Fill with cold distilled or boiled water, roll up or tightly close with a screw cap. Shake the container several times. Leave it in the room for two to three days, but no more than three.

During this period, the jar of pickled bell peppers should be turned over several times, shaken, but not opened. It is recommended to open only when necessary before serving.

On a note! There is no need to boil and pour hot water over the vegetables, otherwise the pickled peppers will lose their consistency and will not be crispy.

When ready, to stop the fermentation process, put the pickled bell peppers in the refrigerator after three days. You can eat the product after 3 days of salting; you just need to cool the pepper a little before serving in the refrigerator.

If you pickle bell peppers for the winter, then the jars should only be stored in the refrigerator for no more than 1 year. Store open for about 36 hours in a cool place and 10 hours in a room.

Pepper in brine. Description

Pepper in brine for the winter - this is an independent home preservation made from only sweet bell peppers. It is rare today to find recipes for the winter using only pepper; most often it is one of the additional ingredients. We will please true connoisseurs of this vegetable and make it a key figure in this step-by-step photo recipe for a hearty, healthy and natural winter preserve. The simplicity and accessibility of this method of preparing sweet peppers also lies in the fact that we do not have to cook the product and monitor the degree of its readiness. This same fact will ensure that the natural taste of the pepper is preserved: it will also have a crunchy feel after opening the jar.

Pepper is a very healthy vegetable for the body. It is dietary, so you can add it to any diet. Sweet peppers are rich in various vitamins and microelements, which play an important role in normalizing the functioning of the stomach and the entire body as a whole. This vegetable also increases metabolism and improves food absorption. It is imperative to prepare several canned bell peppers for the winter.

An interesting fact: in addition to traditional vinegar, we will also use salicylic acid to preserve the workpiece. In simpler language, this ingredient is referred to as aspirin. It will not only ensure the storage of preserved food, but will also clean the brine from bacteria and it will turn out completely transparent without cloudy stains.

Let’s start preparing sweet peppers in brine without oil at home for the winter.

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

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

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

Ingredients:

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

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

Preparation of marinated red pepper in Armenian:

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

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

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

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

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

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

Let's look at a simple recipe first. We preserve the peppers in oil - preferably homemade, unrefined.

How to prepare:

We clean the sweet peppers from tails and seeds, wash them, and cut them into pieces.
Place the peppers in a saucepan, add water to cover (more than a liter). Add 2 tbsp. spoons of butter. Simmer covered for 5 minutes.
Remove the peppers with a slotted spoon and place in a colander. Pour 1 liter of liquid from the pan into a separate bowl, pour out the rest. Add the remaining oil, salt, and vinegar to this liter. Stirring, bring to a boil and turn off the heat.
Dip the pepper into the marinade, cover with a lid, and let it brew for 12 hours.
In the meantime, sterilize the jars and scald the plastic lids with boiling water.
Transfer the cooled and ready-made peppers into jars and close the lids. Store in the refrigerator.
Here is a simple recipe for sweet peppers, marinated for the winter, prepared without sterilization. You can also make rolls using it in a cold way - just dip the pepper in the almost cooled marinade and leave for a day.

Note: chopped peppers of different colors look very beautiful in a jar.

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.

What you need for preparation:

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.

Today, spicy dishes are very popular. Especially for Armenian, Georgian and Korean cuisine. Almost every dish is seasoned with special hot spices. Many people try to prepare Armenian-style hot red pepper for the winter.

Scientists have proven that this is not only a universal snack with a spark, but also incredible benefits for the body. Doctors recommend, in the absence of contraindications, to eat as many exotic dishes as possible.

Since ancient times, our ancestors tried to preserve hot pepper. They strung it on a string and hung it on a nail. After complete drying, all that remained was to grind it in a mortar and use it as an aromatic seasoning. Nowadays, you can prepare a variety of preparations.

Hot peppers. Useful properties and contraindications

Scientists have proven that hot pepper has a beneficial effect on the human body, namely the digestive system. The alkaloid contained in pepper promotes food digestion. Meat seasoned with hot pepper will be healthier.

Reduces the number of kilocalories by half. You can enjoy your favorite foods without worrying about gaining extra weight.

Takes an active part in metabolic processes and saturation of the blood with useful substances. Fights the causes of thrombosis.

Few women know that seasoning can help with some gynecological diseases. Namely, an irregular menstrual cycle.

Improves the condition of the skin, hair and nails. To do this, the seasoning must be consumed both internally and used in the form of masks and lotions.

Spicy seasoning can increase the body's protective properties and improve overall well-being.

gastritis;
ulcer;
damage and irritation of the gastric mucosa;
acute stage of gastrointestinal disease;
anemia;
renal failure;
heart disease;
personal intolerance to the components included in the composition;
persons under 10 years of age.

The disease will not worsen if a small amount of pepper is contained in the prepared dish.

Prepare the necessary ingredients

Depending on the cooking method, the vegetable requires certain processing, namely:

When peeling peppers, you should wear gloves. These can be latex or rubber products that will protect your hands from burning.
The fruits must first be washed in water, laid out on a towel and allowed to dry.
Using a sharp knife, cut strips of pepper in a circle, being careful not to touch the stem and seeds.
Next, depending on the recipe, cut into arbitrary pieces.

If you need to peel hot peppers, then carry out the following manipulations:

Roll the vegetable, holding it tightly between your palms.
Cut off the tail and turn it upside down.
Tap the pepper on a cutting board to remove the seeds.
Next move on to processing.

Methods for preparing hot peppers for the winter

There are all kinds of recipes for making peppers. Below are the most successful and delicious ones that always turn out.

Armenian pickling recipe

The main highlight of this recipe is that the vegetable turns out fried and at the same time salted.

Required ingredients:

main product - 1.7 kg;
garlic - 2 cloves;
water - 1 tbsp.;
vegetable oil - 1 tbsp.;
vinegar - 50 ml;
sugar - 50 g;
salt - 2 tbsp.

Cooking method:

The fruits must be sorted and discarded if they are limp, rotten or irregular in shape.
Rinse thoroughly under running water. It is more convenient to use a colander.
Place on a towel and allow excess liquid to be absorbed. The fruits must be completely dry.
The next stage is heat treatment. Heat a cast iron frying pan on the stove. Add refined vegetable oil and lay out the main product.
Fry the workpiece.

Once the fruits have cooled, cut them in half.
To prepare the filling, mix the remaining ingredients and boil.
Add pepper and boil for three minutes.
Remove using a slotted spoon.
Place chopped garlic in pre-steamed jars. Place the fruits as tightly as possible and pour the marinade over them.
Cover with sterile lids and send to sterilize.
The sterilization time for 0.5 liter containers is 30 minutes.
Upon completion of the procedure, seal hermetically and send for further storage.

Pickling with corn leaves

Armenians love to salt this vegetable. Almost every house has a cellar where a variety of pickles are stored. An excellent addition to meat dishes.

Products:

sweet green vegetable;
brine per liter of water - 70 g of salt;
dill.

Cooking method:

The pepper should be a little limp. Therefore, if it is just collected from the garden, it must be kept for 2 days in a dark room.
Rinse thoroughly under running water.
Make an incision near the tail; this is necessary so that the brine gets inside each fruit.
Cover the bottom of an enamel bowl with dill, corn leaves and stigmas.
Place the vegetable compactly in a bowl. Top with corn silk.

Dilute the specified amount of salt in water and pour over the peppers. The amount of brine needed is half as much as the volume of the pickling vessel.
Cover the top with a dish or disk and put pressure on it.
The workpiece must be completely covered with brine, otherwise it will spoil.
The fermentation process takes a week.
Readiness is checked by the transparency of the brine. If it is clear, then fermentation is complete.
Place into prepared glass containers.
Boil the brine.
Pour into jars, filling each to the top. Cork.

Canning hot pepper tsitsaka

An excellent appetizer is obtained by salting hot peppers.

vinegar - 600 ml;
salt - 1 tbsp. l.;
sugar - 2 tbsp;
water - 1 l;
vegetable oil - 200 ml;
pepper - 1.5 kg.

Cooking method:

Rinse the main product well.
Boil water in a container and soak the pepper for a few minutes. This will allow it to soften and fit compactly in the jar.
Remove any remaining tails.
Place tightly in jars.
Prepare the liquid for pouring by boiling a liter of water and adding the remaining ingredients. Allow time to boil and wait until the crystals are completely dissolved.
Fill the jars to the very top.
Seal tightly.
Create special conditions for slow cooling of the workpiece.
The marinating process takes place over a week.

Pickled bitter

You can marinate quickly and spend a minimum of time.

Required Products:

bitter vegetable - 8 pcs.;
any greens: dill, parsley, cilantro;
garlic - 4 cloves;
grape vinegar - 100 ml;
spices to taste.

Cooking method:

The preparation will be perfect if you use a ripe vegetable, just picked from the garden.
It is better not to chop the greens, but simply pick them from the bush and add them to the preparation.
Peel the garlic and leave in cloves.
Wash the pods and pierce each peppercorn with a toothpick near the base. If this is not done during marinating, there will be air inside and it will not be able to escape.
The pods must be poured with boiling water several times. Ideally 4 times. And wait for five minutes each time.

Rinse the glass jar well with soda. Disinfect with steam.
Prepare liquid for filling. To do this, put all the ingredients in a container, fill with water (about 1.5 tbsp.) and boil. Vinegar is added last.
The filling is boiled for three minutes.
Using a slotted spoon, remove the herbs and garlic and place in a jar. Next, lay it compactly and, compacting it a little, fill it with filler.
Seal the jars hermetically.
You can store the workpiece both at home and in the cellar.

Method without sterilization

A simple and affordable recipe, and most importantly, it requires a minimum of time.

Required ingredients:

main product;
for 700 ml jarsugar - 2 tbsp;
salt - 1/2 tbsp;
allspice - 3 pcs.;
vinegar - 50 ml.

Execution method:

Rinse the vegetable thoroughly. Make a through puncture at the base and put it in a jar.
Fill them with boiling water.
Leave to brew for 20 minutes.
Boil liquid for filling. Add the vinegar last and let simmer for 2 minutes.
Pour the marinade into a jar and quickly seal it tightly.
Store in the basement. Pairs ideally with meat and vegetable dishes, filling them with bright flavor.

In Georgian

Recipe for pickled vegetables, which is used in Georgian cuisine.

Required ingredients:

2.5 kg of hot pepper;
bay leaf - 3 pcs.;
garlic - 3 cloves;
vegetable oil - 1 tbsp.;
salt - 3.5 tbsp. l.;
sugar - 3 tbsp;
vinegar - 2 tbsp.

Execution method:

Rinse the main product and make a cut at the base, this will allow the brine to quickly penetrate inside.
Add all remaining ingredients to the water, except garlic and herbs.
Immerse the pods in the brine and boil for 10 minutes.
The mass must be stirred periodically.
Place on a sieve.

Next, add chopped herbs and garlic to the filling and boil again.
Place in a large bowl and fill with brine.
Place an inverted bowl or circle on top and place a three-liter jar of water.
Keep in the cold for two days.
Distribute into smaller containers and store in a cool place.

Spicy pepper appetizer with herbs

This appetizer is ideal for spicy lovers.

To prepare you need:

pods - 2.5 kg;
garlic - 300 g;
parsley, dill, cilantro 100 g each;
water - 700 ml;
salt - 60 g;
sugar - ½ tbsp.;
bay leaf - 3 pcs.;
allspice - 6 peas;
vegetable oil - 1 tbsp.;
vinegar - ½ tbsp.

Cooking method:

Remove the seeds from the washed vegetable. To protect the skin of your hands, it is better to use rubber gloves.
Chop the peeled garlic and herbs.
Add all ingredients except vinegar to boiling water.
Dip in small portions into the marinade. For convenience, you can use a metal sieve.
Place in layers in prepared jars.
Sprinkle with chopped garlic and herbs.
Boil the marinade again and add the main preservative.
Boil the jars for 20 minutes.
Allow to cool slowly and store for further storage.

In honey marinade and tomato filling

To prepare sweet peppers, you can use the following recipe.

Products needed for cooking:

pepper - 25 pcs.;
carrots - 500 g;
garlic - 5 cloves;
honey - ½ tbsp.;
vegetable oil - ½ tbsp.;
vinegar - ½ tbsp.;
tomato juice - 2 tbsp.;
salt.

Cooking method:

Divide the prepared and peeled vegetable into two halves.
Cut the carrots into cubes, chop the garlic using a press.
Add vegetable oil, honey, tomato juice and carrots to the container.
Boil. Then add pepper, salt and garlic.
Boil until the pepper is soft.
Five minutes before turning off, add vinegar.
Place into prepared 500 ml jars and roll up. Let cool slowly.

Pickled

Using this method, the workpiece is stored in the refrigerator under a nylon lid, but if desired, it can be rolled up.

Ingredients:

main component;
any greens;
garlic;
black and allspice pepper;
water - 1l;
salt - 70 g.

Cooking method:

Take an enamel container.
Place spicy herbs and garlic on the bottom. Add a few peppercorns.
Place the washed and pierced peppers at the base into a container.
Boil the salty solution and pour into a container.
Cover with a circle and put pressure on top.

For the first two days, the workpiece should be kept at a temperature of 20 degrees.
Sometimes the process of active fermentation at room temperature lasts up to five days. Place the jar on a plate or tray.
Then store in a cool place. Place a wooden circle on top and tie with gauze or twine.
Can be eaten after two months.
Plaque and foam must be periodically removed, and the gauze must be doused with boiling water.
The pepper should be completely covered with brine. If it becomes less, then add a new one.

Pepper in tomato

This canned salad is very tasty and popular. For a spectacular look, you can choose different peppers.

List of required ingredients:

sweet vegetable - 4 kg;
tomato juice - 1.5 l;
vegetable oil - 1 tbsp.;
vinegar - 100 ml;
sugar - 100 g;
salt - 1 tbsp.

Cooking method:

Wash the vegetable, remove seeds and membranes.
Cut into portions.
Mix all the ingredients in a container and boil, the heat should be medium.
Reduce heat and add pepper pieces.
Slowly add vinegar.
Boil for a quarter of an hour.
Seal tightly.
Store at a temperature of 5 degrees.

Methods for storing pepper preparations

Workpieces must be stored in well-ventilated areas. Air temperature no more than 5 degrees. Blanks that are hermetically sealed can be stored at home. It is important to place jars away from heating appliances.

If space allows, pickles are stored in the refrigerator.

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