The easiest ways to prepare pickled hot peppers for the winter. Pickled hot peppers for the winter “Gusarskiy Spicy whole peppers for the winter recipes

Recently, the popularity of preparing spicy peppers for the winter has been growing; recipes for the most successful pickling are given below.

For all lovers of spicy taste, we can recommend preparing spicy peppers for the winter - the recipes are described step by step for convenience. The preparations provide the necessary spiciness, but the spiciness, first of all, depends on the amount of ingredients in the preparation and on the cooking method. Spicy dishes contain a higher concentration of this vegetable. Canning spicy peppers for the winter does not take much time, just like or.

To prepare this recipe, you can use not just any pepper, but long, thin pods that are green. It is this that gives the mixture such piquancy and sharpness. This recipe does not have to be prepared immediately after the harvest is harvested; you can postpone cooking a little and calmly prepare the remaining ingredients.

Required ingredients:

• Spicy pepper – 1-2 kilograms;
• Salt – 1 glass;
• Clean water – 5 liters;
• Garlic – 1-2 cloves;
• Fresh dill - 3-4 umbrellas.

How to cover spicy peppers for the winter:

1. First you need to prepare the pods themselves, wash them, then you can leave them in the room for several hours, then pierce them in several places with a fork or toothpick;
2. When the pulp is prepared, it is time to deal with the container for pickling, it must be sterilized in any convenient way and dried;
3. Place dill and garlic cloves on the bottom of the container;
4. In a separate container you need to mix water and salt. It is necessary to use a large stone one. This will be a pickling solution; vegetables will be salted in it for a long time and therefore it is important to prepare it correctly;
5. Place the pods in a container with the seasonings and fill with the solution. Place pressure on the surface of the mass and leave it in the room; the mass should be completely salted. The readiness of the mixture can be determined by the pods themselves; if they turn yellow, then the mass is ready for the next stage. If the pods have not turned yellow, then the mixture must be left for some more time;
6. The yellow pods are removed from the brine and transferred to separate containers; there is no need to add the solution, the pods are completely saturated with brine;
7. The twists are covered with lids and placed in boiling water for additional sterilization, about 10 minutes; if the containers are large, the sterilization time can be increased;
8. You can prepare a fresh brine solution and pour it over the pulp, or you can send the pods without brine. The twists are covered with nylon or other lids and sent for storage.

Pickling spicy peppers for the winter

This spicy vegetable can be prepared using other ingredients. This recipe suggests combining the spiciness with garlic, bay leaves, celery and other spices. This mixture will be richer in taste, but not as spicy, because other ingredients will dilute the piquant taste. Celery helps enrich the mixture with benefits and vitamins.

Required ingredients:

• Spicy pepper – 1 kilogram;
• Salt – 225 grams;
• Garlic – 6 cloves;
• Lavrushka – 5 pieces;
• Celery – 100 grams;
• Water – 3 liters.

How to pickle spicy peppers for the winter:

1. First you need to prepare the water and put it on the fire, when it boils you can add salt to it and wait for it to dissolve, after which you can pass the mixture through cheesecloth;
2. Wash the peppers, sort them, use only whole, undamaged and strong fruits;
3. Place the fruits in a separate container and fill with hot saline solution. The fruits should remain in this liquid for 14 days. The readiness of the pulp can be checked by the color of the fruits themselves; if they change color, then the fruits have been salted and you can move on to another stage of preparation;
4. After this, you can drain the liquid and transfer them to sterilized jars;
5. The previously obtained saline solution must be put on fire and brought to a boil. The finished solution must be refilled with the pods and the containers can be closed with tight nylon lids;
6. The product can only be stored in a cool place.

Canned spicy peppers for the winter

This recipe helps greatly reduce the preparation time, but the result is no less tasty. The only ingredients you need are salt and the fruits themselves. Moreover, water is needed for the proper preparation of the brine, in which the fruits will be salted throughout the entire salting time.

Required ingredients:

• Spicy pepper – 1 kilogram;
• Salt – 8 tablespoons;
• Water – 1 liter.

How to salt spicy peppers for the winter:

1. Wash the peppers, leave the tails whole, do not peel the seeds, this can be done later after salting and before use;
2. Now you need to make a small cut on each pod so that the inside of the fruit is also well salted. The incision should be approximately 2 centimeters long;
3. In a separate container, you need to boil a saline solution from water and the required amount of salt;
4. Place the pods in rows in a pickling container and fill them with hot solution;
5. The mixture should be covered with a plate or a special circle on top, and a large load should be placed on it; any heavy object, a stone, a large jar of water, and so on can be used as pressure. It is important to pour in enough brine so that the mass is completely immersed in the brine;
6. The container is covered with a thin towel and left for salting. The mass should be in a warm room;
7. After three days, you can drain the brine; it will no longer be needed;
8. After the fruits are left without brine, you need to fill them with fresh brine. It is brewed from water and salt;
9. The mixture is infused for five days, then the brine is drained again;
10. Prepare a saline solution separately, and the pulp can be sent to sterilized jars, which must be filled with fresh solution;
11. Cover the containers with lids and leave. The workpiece will be stored in this form throughout the entire storage period.

Recipe for pickling spicy peppers for the winter

To prepare the right spicy peppers, you can use this recipe. Although the concentration of the main ingredient in this recipe is not so high, it may turn out to be too spicy. When choosing pepper, you should pay attention to its color. Very hot peppers
always have a dark green color. But to prepare a not very spicy snack, you can use light green fruits.

Required ingredients:

• Spicy pepper – 5 kilograms;
• Salt – 200 gr.;
• Water – 2 liters.

Pickling spicy peppers for the winter:

1. Rinse the fruits with water, and it is better to use only cold water, remove spoiled fruits, the fruits must be completely whole and ripe;
2. You can cut the pods a little at the tail so that the saline solution gets into this hole and the pulp is better salted;
3. Now it’s time to cook the brine, for it you need to dissolve the salt in clean water and bring to a boil, after which you can remove the solution from the stove and strain through a thick cloth;
4. Distribute the pods in the prepared container and fill them with the prepared solution. Put pressure on the pulp. It is important that you cannot use a lot of pressure, its weight may be less than the weight of the mass itself; the top of the container must be covered with thick cloth or gauze;
5. The mixture should be stored in this solution for 3 days;
6. After this, it will be necessary to boil a saline solution; the pods must be lowered into this solution;
7. The mass should remain in the second solution for about a week;
8. After this, you can drain the brine and prepare a new one; you need to put a little squeezed mass into it. Moreover, jars can be used that are already sterilized, in a small volume, to make it more convenient to use;
9. Cover the blanks with lids and can be sent for long-term storage in a cold room.

Spicy peppers cold prepared for the winter

The spicy preparation turns out very tasty. But if you supplement the mixture with parsley and dill, it will become even healthier and more aromatic. And the use of garlic in this recipe helps to further emphasize the piquant taste of this unusual preparation. It will be a success on any table as a savory snack.

Required ingredients:

• Spicy pepper – 1 kg;
• Parsley – 6 grams;
• Dill – 20 grams;
• Garlic – 15 grams;
• Salt – 50 gr.

How to prepare spicy peppers for the winter in a cold way:

1. Wash the savory pods well, remove all wilted and unripe parts, you can use fruits of different colors, which gives the final mixture a more interesting and unusual look;
2. Rinse the parsley and dill well; thick stems do not need to be removed; on the contrary, they will give off more taste and aroma;
3. Peel the garlic and chop if desired;
4. The jars can be prepared in advance and washed well, sterilized for at least 30 minutes, and wait until they dry;
5. Place parsley and dill leaves, as well as cloves of garlic, at the bottom of jars or other containers;
6. Place washed pods on the greens;
7. For now, put the mass aside and put a measured amount of water on the fire, after boiling you need to pour the required amount of salt into it, mix well, strain through a very dense material, this is necessary so that the sediment from the salt is removed. After this, the mass must be completely cooled at room temperature;
8. After this, you can fill the pulp with cold salt brine;
9. All that remains is to roll up the containers with lids and leave for pickling. It is best to try this preparation 2 months after preparation; with this method of salting, the preparation process takes quite a long time.

Spicy peppers are an excellent addition to soups, main courses and salads. Therefore, it should be prepared for long-term storage. You can add very little of the preparation so that the dish turns out to have exactly the spiciness that is required.

They can also decorate your dinner table or become one of the components of a salad.

Almost every good housewife makes preparations for the winter. During the season of ripening vegetables, you really want to keep the colors of summer on your table even during the cold winter season. Nowadays you can buy any pickles in the store, but they will not contain the main ingredients - love and care, without which not a single homemade dish is complete.

One of the types of pickled preparations is hot capsicum. This is what we will talk about in this article.

Why prepare hot peppers?

The benefits of this spicy vegetable include its rich content of carbohydrates, proteins and fats. These are one of the main components of the human body and the need for them always exists. In addition, thanks to this vegetable, vision improves, circulation and the likelihood of nervous breakdowns decreases. Due to the pungent taste, this indispensable product dulls pain.

In addition to the health benefits, this vegetable alone brings pleasure to lovers of spicy food.

All these useful components of a savory product are not available to people with stomach problems. Acute for diseases such as gastritis, pancreatitis is contraindicated. This is its only drawback.

Having dealt with the reasons for preparing vegetables for the winter, let's move on to the main topic - pickled hot peppers, recipes for its preparation.

Safety

Before starting work, do not forget about protection. Hot peppers can be very irritating to the skin if exposed for long periods of time. And if there are even small and unnoticeable abrasions or cuts on your hands, the pain will be very strong, and even if you carefully wash off traces of the burning product, the sensations will remain for a long time. The components of this vegetable will remain inside the wounds, and microcracks cannot be washed with soapy water.

Plus, this vegetable with its aroma can annoy respiratory tract, causing sneezing or even burning of the nasal cavity and throat. To avoid unpleasant consequences, it is better to stock up on a medical face mask and a pair of gloves.

The simplest recipe for hot peppers for the winter

To create this dish you will need the following products:

• hot capsicum - 1 kg;
• salt - 1.5 tbsp. l.;
• sugar - 1.5 tbsp. l.;
• vinegar 9% - 3 tbsp. l.;
• hot water - 1.5 liters.

The vegetable should be placed tightly in the prepared jar and pour boiling water over. When the workpiece has cooled enough to be handled, pour the liquid into the pan. Add salt and sugar there. Boil and remove from heat. Without waiting for the liquid mixture to cool, pour in the vinegar. Pour the marinade into jars with pepper. We close the finished dish with a lid, this is always done when canning. Wrap the jar of canned hot peppers in a towel or other similar fabric and leave it like that for a day, turning the lid down. After this, you can send the marinated dish to wait for the cold winter.

Recipe for pickled hot peppers without vinegar

If in the first option the preparation for winter is ready in a day, then the pickling process without vinegar will take 8 days. It’s long, but for those who are opposed to the vinegar preservative, this recipe will be to their liking.

The following products will be required:

• hot vegetable - 1 kg;
• salt - 8 tbsp. l. (3 times);
• water - 1 liter (3 times).

Wash the vegetables, trim off the green stems and place in a convenient large bowl. Boil water with salt and send it hot to the pepper. Press down the workpiece with any suitable weight and leave it wrapped in a towel for 3 days. After soaking, the solution must be drained and the entire procedure repeated. Only this time it will infuse for 5 days. Drain the brine again and distribute the vegetables among the jars. Pour in exactly the same solution, but this time roll up the jars. Remove closed jars so as not to be tempted to open them when winter comes.

Such simple recipes, which are presented above, can be varied with any seasonings according to your taste and desire. Garlic, fresh and dried herbs, bay leaf, you can add peppercorns. A variety of additional ingredients will only add piquancy to the spicy snack.

Recipe for pickled spicy snacks for the winter

For special connoisseurs of spicy snacks, this is just the perfect recipe. Peppers prepared according to this recipe are perfect as addition to side dishes, and it will become a full-fledged dish on the table.

The following products need to be prepared:

• hot pepper - 1 kg;
• seasonings (bay leaf, allspice, dried dill and garlic) - to taste;
• honey - 1 tbsp. l.;
• olive oil - 1 cup (200 ml);
• apple cider vinegar - 1 glass (200 ml).

Wash the capsicums, place the dry vegetables in a jar in rows, pressing tightly. Each row is laid with prepared seasonings, namely slices of garlic, dried herbs and sweet peas. After filling tightly, pour the workpiece with a mixture of vinegar, oil and honey. Close the finished product with a lid, carefully wrap it with a warm towel and leave it like that. in the warmth for 3 weeks. After the time has passed, put the finished snack in the refrigerator or other cold place. The most difficult thing remains, do not touch the spicy vegetable until winter!

Hot pepper recipe. Tomato snack for the winter

This vegetable appetizer will be a wonderful decoration for any table and will go well with any dish. A good alternative to the famous one adzhiki. The excellent combination of hot pepper and tomato is distinguished not only by its amazing taste, but also by its attractive appearance.

You need to prepare the following ingredients:

• hot chilli pepper - 1.5 kg;
• fresh tomatoes - 3 kg;
• vegetable oil - 1 cup (200 ml);
• sugar - 1 cup (200 ml);
• garlic - 15–20 cloves;
• vinegar 75% (essence) - 1 tsp;
• parsley - 100 gr;
• salt - 1 tbsp. l.

Rinse the tomatoes and pass through a meat grinder or blender.

Wash the peppers and cut them into several pieces large parts without removing the seeds. Place it in sterilized jars and set aside.

Pour the tomato into a saucepan and place on the fire until it boils. As soon as the first bubbles appear, add sugar, butter and salt. Leave for another 15 minutes on medium heat.

At this time, chop the herbs and garlic. As soon as the liquid has changed its color, add the prepared products and vinegar essence. Remove the prepared marinade from the stove and pour it into the prepared hot vegetable. Close the jars and leave at room temperature until completely cool.

Store the finished snack in cool place until winter.

English hot pepper recipe

Here is another way to pickle vegetables for the winter. The English recipe differs by adding to the marinade malt vinegar. It is prepared on the basis of barley grains. The British make three types of vinegar: light, dark and transparent. The latter type is needed in this recipe because of its ability to preserve the natural color of the pickled product.

Prepare the following products:

• hot pepper - 40 pcs.;
• brown sugar - 100 gr;
• black peppercorns - 15 pcs.;
• allspice peas - 15 pcs.;
• bay leaf - 2 pcs.;
• thyme - 4 sprigs;
• malt vinegar - 300 ml;
• red onion - 2 pcs.;
• sweet pepper (red, yellow, green) - 2 pcs.

Wash and dry the vegetables first. Cut the bitter vegetable into rings ( do not remove seeds). Chop the peeled onion into thin half rings and the sweet pepper into strips. Mix all ingredients and place in jars.

Pour the vinegar into a saucepan, add all the other ingredients and boil. Pour the hot marinade into prepared containers and seal the jars. After cooling, the English hot peppers are ready to wait for winter.

If the product is needed for constant home use, then after boiling the marinade should be cooled and poured into the vegetable mixture. The dish will be ready to eat the next day.

Roasted hot pepper recipe

Another type of snack comes from Georgia. The spicy vegetable will delight thrill-seekers in the cold winter, warming it up and boosting the immune system.

The following products are needed:

Peel and wash the vegetables. Pierce the pepper with a knife along its entire length in several places.

Pour oil generously into a hot frying pan and place the hot vegetable. If the pan is small, divide the cooking several times. Fry the vegetable on both sides until lightly browned, then cover with a lid and put out within a few minutes. Transfer the finished product into a convenient container and set aside.

Add honey and sugar to the remaining butter. Chop the garlic and herbs and send them there. Mix the mixture thoroughly and leave until completely cool. Add vinegar.

Distribute the pepper among the jars, compacting well. Fill cold marinade. If it turns out to be less than the required amount, then you should distribute it equally and add a little cold boiled water.

Leave the finished dish in the refrigerator for a day, then roll it up and store it.

Korean hot pepper seasoning recipe

Koreans are famous for their love of spicy foods. This fiery taste in their cuisine is present in everything from vegetables to fish. The most important secret of the spiciness of Asian dishes lies in the seasoning, the recipe for which is presented below.

We will need the following products:

For better cleaning, it is better to soak the garlic first in cold water and leave it to soak overnight.

Wash the vegetables. Cut the bell pepper and remove seeds and white veins. Remove the stem from the hot pepper and cut it into several pieces for convenience. If desired, you can remove the seeds. Peel the garlic.

Pass everything through meat grinder, alternating ingredients. This way they will mix evenly. Salt the workpiece generously and mix. Leave it like this for an hour.

Place the finished seasoning in jars, roll up and store.

This seasoning can be stored for several years and does not lose its quality, even if it sits for several winters in a row.

Great for any dish not only Korean cuisine, but any other.

Above are recipes whose main ingredient is the hottest vegetable. But this type of pepper is even more common as a spicy addition to various types of marinade. So, for example, it is added to adjika, when preserving its sweet brother, green tomatoes.

In addition to canning, hot peppers dried, which also contributes to preservation for the winter and ease of use at home.

The variety of uses for hot peppers in cooking is vast, but nothing beats home-pickled vegetables, opened from your own stock during the cold winter season. It is tasty, healthy and brings back memories of hot harvest days.

It may be noted that if you suddenly want to try pickled hot peppers for the winter, the recipes listed above will suit you perfectly.

The end of summer and the beginning of autumn is associated by many as the time to create preparations for the winter. There is a saying, one day feeds the winter. Perhaps this means preparation by canning. Recently, people have been preparing spicy peppers for the winter, the recipes for which are presented below. Summer residents successfully grow it in their garden plots.

These preparations are perfect for spicy lovers. For maximum convenience, the recipes are written step by step. The required spiciness is achieved by the number of ingredients in the preparation and the method of processing them. If the preparation is very spicy, this means that the composition includes a large amount of this vegetable.

The recipes are prepared very quickly and do not take much time. An ideal option for busy housewives.

Choosing the best varieties of peppers for preparations

The first thing you need to do in spring is to decide on a variety of spicy vegetable that will be perfect for making preparations. The choice must be made on the popularity of the variety and its adaptability to our living conditions. The fruits can be grown both in open ground and on the windowsill.

Let's look at the most common varieties that are suitable for creating preparations for the winter:

• Aurora is a late-ripening variety. The fruits are elongated. The height of the shoots can reach one meter. The period from germination to full ripening of the fruit is 5 months. This variety is moderately spicy, making it ideal for preparations.
• The Astrakhan variety is the most common. Ideal for growing in open ground. The ripening period is 4 months. The plant is of medium height and high yield. Peppers are very hot.

• The ram's horn differs from previous options in being yellow. Grown commercially. The bushes are compact, the fruits are medium-sized.
• Hungarian yellow is a medium-spicy specimen, one of the most sought after in the world. It is resistant to various diseases and pests. The shoots are compact and low. Do not require preliminary garter.
• Vizier has a long period from the appearance of shoots to full ripening, which is 5 months. The pulp has medium pungency. The bushes are tall and require staking.
• The Danube is suitable for the southern regions and brings high yields. The fruits are elongated, ripen quickly and are red or green in color.

Prepare the necessary ingredients

Capsaicin is a substance that is part of spicy peppers and has a negative effect on the respiratory system and mucous membranes. A significant amount is contained in the seeds. Thanks to this, when peeling a savory vegetable, it is necessary to remove the seeds, tails and white pulp in the middle.

The main attribute that is indispensable for processing is gloves. Rubber or ordinary medical gloves will do.

It is important to adhere to safety rules - work carefully with a sharp knife, avoiding splashing of juice. When cleaning, do not lean close to avoid juice getting into your eye.

Whether or not to remove the skin depends on the cooking method. Experts recommend removing very thick skin. Small peppers do not require such cleaning.

You can quickly remove seeds from hot peppers using the following tips:

• The pod must be rolled in your hands for a while, this is necessary to separate the seeds from the pulp.
• Next, knock on a hard table surface.
• Cut off the top where the tail is located and tap on a cutting board. The seeds fall out onto the board themselves.

For preservation, it is necessary to select ripe, smooth fruits without visible defects. If the pepper has signs of rot or damage, cut off these parts with a sharp knife.

Methods for preparing spicy peppers

There are many ways to prepare the savory vegetable. Let's look at the most common and proven ones.

Pepper in oil

The workpiece turns out to be very sharp, so the consumption is economical.

For preparation you will need the following ingredients:

• pepper - 25 pcs.;
• salt - 15 g;
• olive oil - 80 g.

Step-by-step cooking recipe:

• The quantities of ingredients are approximate. When preparing, you must be guided by personal taste.
• Wear protective gloves and rinse the product in a colander. Let the excess liquid drain and scatter the fruits on a towel.
• When they are dry, proceed to cleaning: remove the tails and seeds, and cut the pepper into circles. It is convenient to use kitchen scissors.

• Add salt and mix well. Leave for 12 hours to release the juice.
• After the specified period of time, squeeze the peppers thoroughly using gauze.
• Transfer to a jar and add olive oil. An important condition is that the oil must completely cover the pepper.
• Place in a cool place and leave for 10 days. Do not cover the lid. To prevent dust and debris from entering, the neck can be tied with several layers of gauze.
• After ten days, close the lids tightly.

In sweet and sour marinade

A classic and quick recipe for pickled peppers for the winter. The main highlight of the recipe is the use of sweet and sour marinade.

Required ingredients:

• spicy vegetable - 1.5 kg;
• table vinegar 9%;
• honey, preferably candied.

Step-by-step instructions:

1. Prepare the fruits in advance. Rinse with cool water to remove dirt and dust. Dry on a towel.
2. Pre-sterilize the container. The jars can be held over steam, heated in the oven or microwave. Lids also require pre-treatment.
3. Place the peppers whole into prepared containers.
4. In a bowl, mix one tablespoon of vinegar and two tablespoons of honey. Stir well until the honey is completely dissolved.
5. Add water and mix well. Do not boil the marinade. Despite this, the use of a preservative prevents the growth of bacteria.
6. Fill jars with marinade and roll up.

The spicy vegetable turns out very tasty. This is a great appetizer to surprise your guests with.

In tomato

A good spicy appetizer is obtained by marinating peppers in tomato juice.

Ingredients:

• vegetable - 1 kg;
• tomatoes - 2 kg;
• garlic - 3 cloves;
• greens - a bunch;
• sugar - 1 tbsp.;
• salt - 2 tsp;
• sunflower oil - 1 tbsp.;
• vinegar - 50 ml;
• pepper, bay leaf to taste.

Cooking steps:

• Wash the peppers and tomatoes and place them on a cloth. They must dry completely.
• Squeeze juice from tomatoes. You can use a juicer or pass it through a meat grinder and then a sieve.
• Pour the juice into a stainless steel bowl and bring to a boil over medium heat.
• Salt and add sugar. Let simmer for another 10 minutes.

• Cut the garlic into slices. Make a puncture in each pepper to remove air later.
• Add all the remaining ingredients to the tomato juice and simmer for fifteen minutes.
• The sharp preparation is ready. Divide into pre-prepared jars. It is important not to compact the fruits and leave a small distance to the top.
• Fill to the top with the remaining marinade.
• Seal the jars tightly and turn them upside down. Allow to cool slowly under the blanket.
• After cooling, place in a pantry or cellar for further storage.

Pickled spicy

Ingredients:

• hot pepper - 3 kg;
• water - 5 tbsp.;
• salt - 2 tbsp. l.;
• sugar - 3 tbsp. l.;
• vinegar - ½ tbsp.;
• favorite spices.

Cooking method:

• To prepare the preparation, you will need ripe, long and thin peppercorns. For a spectacular look, multi-colored fruits are suitable.
• Wash the fruits and cut off the dry parts. Do not touch the spine.
• Place spices and herbs at the bottom of the jar. Distribute the pods evenly in a vertical position.
• Pour boiling water over the jars and leave to soak for an hour.

• Drain the liquid from the jars into an enamel pan and boil. Add salt and sugar, wait until the crystals are completely dissolved and distribute into jars.
• Leave for another 15 minutes. After this, pour the liquid back into the pan and boil with vinegar.
• Add a little water, because the jars must be filled to the very top.
• Distribute into containers and cover with lids.
• Seal tightly and wrap with a blanket.

Canned without sterilization

To preserve peppers, you can use this recipe, which does not involve sterilization.

Products:

• 2 kg hot pepper;
• 3 tbsp. l. salt;
• vinegar.

Cooking method:

1. Rinse the peppers in cold water and dry on a towel.
2. Remove stems and seeds and cut into pieces.
3. Grind using a meat grinder.
4. Mix fruits with salt.
5. Distribute into small jars and fill to the top with wine vinegar.
6. Cover with pre-boiled nylon lids.
7. Send to storage in the basement or cellar. The main thing is that the temperature is not higher than 5 degrees.
8. The finished dish can be used to prepare first courses, side dishes, gravy, and pilaf. You can also simply spread it on white bread and eat.

Georgian style for the winter

Hot pepper is the main ingredient of Georgian cuisine.

To prepare the workpiece you will need the following products:

• savory fruits -2.5 kg;
• garlic - 5 cloves;
• sunflower oil - 1 tbsp.;
• white wine vinegar - 500 g;
• parsley - a bunch;
• sugar - 3 tbsp;
• celery root - 100 g;
• spices.

Cooking method:

1. Mix the ingredients for the marinade (sugar, vinegar, salt and oil) and boil.
2. Place half of the pods in the marinade and boil for 7 minutes.
3. Repeat with the remaining half of the ingredients.
4. Grind the seasonings, add to the peppers and pour over the marinade, which has already cooled.
5. Leave in a cool place for 24 hours.
6. Drain the marinade and place the vegetables in containers. Boil the marinade again and pour it over the peppers.
7. Seal with sterile caps.

The savory fruit can also be salted and then sealed in jars in the traditional way.

Ingredients:

• pepper - 1 kg;
• salt – 8 tbsp. l.

Cooking method:

• Before salting, the vegetable requires preliminary preparation.
• The fruits must be washed well and spoiled parts removed.
• The top of the pepper must be cut in half. This will allow the brine to get inside and completely salt the product.
• The next step is preparing the marinade for pouring.

• Add 8 tablespoons of salt to two liters of boiling water and boil. The salt should completely dissolve.
• Place the pepper in a stainless steel vessel with a volume of at least 5 liters.
• Pour hot brine on top.
• Cover with a wooden disk or wide dish. And put a pressure on top - a three-liter jar of water.
• Tie the top of the pan with gauze folded in several layers.

• Place the container in a warm place for three days. This could be a windowsill or a kitchen.
• After three days, drain the old brine and add new, freshly prepared brine.
• After 5 days, put the workpiece into liter jars and fill with brine.
• Cover with nylon lids and store in the refrigerator.
• If you want to preserve the pepper longer, it is recommended to roll it in sterilized jars.

Rules for storing pepper preparations

The shelf life of hot pepper preparations depends on the recipe.

Vegetables in oil, hermetically sealed, can be stored for up to three years.

Preservation is best stored in cool, dry, well-ventilated areas for no longer than two years. Pickles can be stored for 6 months to one year. Salted peppers are stored either in the refrigerator or in the cellar.

This recipe requires a special pepper – spicy. I don’t know if this variety is actually called that, you can ask around at the market, they should answer you. It is something between sweet and hot pepper. If you can’t find it, you can use bell pepper with hot pepper in a ratio of 2 to 1. The preparation turns out to be quite spicy, which I really like. Many people refuse spicy foods, believing that they are harmful to the stomach and can cause gastritis and even ulcers. These concerns are only true if you eat only hot peppers all the time, ignoring other foods. When used wisely, hot pepper improves digestion and stimulates the secretion of bile, so it is recommended to use it with fatty and meat dishes, and also when the volume of food is very large. Also, regular consumption of pepper and other hot spices helps to eliminate inflammatory processes in the body, especially local ones. This is a very useful property, because prolonged inflammation can lead to malignant neoplasms. In addition, the pepper is very tasty, it makes almost any dish simply amazing. I often cut it up and add it to salads and stews, the taste is amazing.

To make pickled spicy peppers, you will need:

spicy pepper – 3 kg
salt – 1.5 tbsp. l.
sugar – 1.5 tbsp. l.
water – 1.5 l
garlic - to taste
bay leaf
peppercorns
vegetable oil – 0.5 tbsp.
vinegar 9% – 300 ml

How to prepare pickled spicy peppers:

1. We begin preparation by thoroughly washing each peppercorn to remove any dirt, removing twigs, stalks and dry areas near the tip, if any. Then we wait a while so that the water can drain completely.
2. Peel the garlic, wash and sterilize the jars. To do this, boil or steam each jar for 30 minutes.
3. Place a few peppercorns on the bottom of each jar.
4. Next, cook the brine (water, sugar, salt, garlic, sliced, bay leaf) for 1 minute after boiling, add vinegar. Dip the pepper into it for 1-2 minutes until the color changes. We compact the peppers into jars, pour brine and vegetable oil on top.
5. Roll the lids on the jars and check the reliability of the connection by turning the jars upside down. Wrap them in a towel or blanket, and after the jars have cooled completely, take them to the cellar or pantry for storage.

To be on the safe side, you can sterilize the preserved jars (liter jars - about 15 minutes).

Bon appetit!

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 benefit. 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

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.