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Hot pepper in Caucasian style

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A very interesting recipe for spicy lovers. Preparation for the winter of bitter pepper in vegetable oil, with spices and herbs.

We will need:
Pepper hot red pepper (red and green) - 1.5 kg
Vegetable oil - 2 stack.
Parsley (large) - 1 bunch.
Salt (not full) - 1 tbsp. l.
Sugar - 2 tbsp. l.
Spices (hops-suneli) - 3 tsp
Vinegar 9% - 5 tsp

Cooking:
Rinse the pepper and remove the stem. Pour oil into a stewpan or deep frying pan, heat and lower the pepper, salt, add sugar and mix.
Simmer over medium heat, stirring occasionally. As the pepper begins to become soft, add spices, vinegar and coarsely chopped parsley, mix and simmer for another 10 minutes.
Arrange, tamping a little, in sterilized jars and roll up. Turn over until completely cool. In winter, you can eat it with potatoes or add it to soups and salads.

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Marinated hot pepper in Armenian style with herbs

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

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What do you need:

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hot hot pepper - one kilogram;

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

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

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garlic - 50 g;

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food salt - 50 grams;

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drinking water - one liter.

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Cooking:

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

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Before you start pickling peppers, it should be baked in the spirit. cabinet until soft. The temperature inside is about 150-180°.

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

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In the meantime, process jars and lids.

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Tear off all the leaves from the grass stalks.

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

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Pour water into a saucepan, add edible salt and any of the acetic acid listed in the recipe list. Boil the marinade, remove from the stove and let cool slightly.

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

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

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After the lapse of time, close the jars with pressed pickled hot peppers with nylon or screw caps, rearrange the blanks in the refrigerator.

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Chili pepper (hot, bitter) canned

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Very tasty appetizer, very bright and colorful, very easy and quick to prepare. Stored at room temperature until next summer (did not try longer).

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

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Cooking:
Wash the pepper well and cut off the stems. We leave the seeds and tightly put the washed and dried dill umbrella, horseradish leaf, peeled garlic cloves and, in fact, the pepper itself into sterile jars.
I have the amount of ingredients for the marinade for a 3 liter jar, but I generally make smaller - 0.7 l-1 liter jar. Therefore, we divide the products depending on the volume of the can.

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

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

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hot pepper for the winter

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Ingredients:

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

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Garlic - 1 Piece (head)

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Green cilantro - 3 Pieces (twigs)

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Dill greens - 3 Pieces (twigs)

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Mint greens - 1 Piece (twig)

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For marinade:

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Water - 500 g

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Grape vinegar - 100 g

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Salt - 1 teaspoon

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Sugar - 2 teaspoons

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Coriander seeds - 2 teaspoons

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Black peppercorns - 5-7 pieces

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Allspice peas - 2-3 pieces

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Cloves - 1-2 pieces

Let's do the marinade To do this, we pour water into the pan and throw all the spices, fresh herbs, sugar, salt and garlic into it. We put the pan on the fire, and when the liquid boils, pour vinegar into the marinade. Cook it for 2-3 minutes, then turn off the fire, and insist the marinade for another 15 minutes.

We sterilize jars in any way convenient for you. Now put the greens from the marinade and garlic cloves on the bottom of the jar, then carefully fill it with pepper. Pour the pepper with marinade so that all the spices get into the jar. We press the pepper, as if tamping it, and add more marinade to the very neck.

If you will store peppers in the refrigerator, then close the jars with screw caps. If in another cool place, then roll up and leave under the covers (bottom up) until completely cool.

Foreword

Pepper is one of the most savory vegetables that will give dishes a sharpness and brightness of color. Hot peppers pickled for the winter are the best option. It is recommended to cook it with the addition of horseradish, garlic, various herbs. It will become the favorite dish of the whole family. It can be salted, fermented, canned with marinade, and you can also make wonderful twists for the winter with it.

Nutritional value, indications and contraindications

Pickled hot pepper, carefully prepared for the winter, will give your favorite dishes a piquant taste and bright aroma. Eating hot pepper stimulates the production of endorphins in the human body - the hormone of joy and happiness.

Endorphin also:

• stimulates the nervous system, forcing it to stay in good shape;
• strengthen the immune system, so a person is less likely to get sick;
• improves blood circulation;
• relieves stress and pain.

However, this vegetable is not useful for all people because of the content of endorphins in it. Doctors warn that it is necessary to completely exclude it from the diet or reduce the amount for those people who suffer from diseases of the gastrointestinal tract (GIT). Therefore, if a person has gastritis, pancreatitis, cholecystitis or a stomach ulcer, then hot hot pepper should be discarded.

For all other people, it is just a storehouse of nutrients and vitamins. Among which are vitamins A, B1, B2, B3, B6, B9, C, E, K, PP, phosphorus, beta-carotene, choline, iron, potassium and others.

In moderate doses, it treats a number of diseases:

• insomnia;
• diabetes;
• bronchial asthma;
• allergy;
• atherosclerosis;
• benign tumors

Consider the most popular and delicious pickling, pickling and canning recipes. And also share recipes for excellent preparations for the winter.

Pickled hot peppers for the winter: recipe and cooking method

Main Ingredients:

• hot hot pepper - based on 1 liter jar;
• leaves of blackcurrant horseradish and cherry - 3 - 4 pcs.;
• peppercorns - 5 - 7 pcs.;
• garlic - 5 - 8 cloves;
• greens (parsley, dill, tarragon, basil) - to taste;
• cinnamon, cloves for spice.

For the marinade, you need to take the following components:

• water - 1 l.;
• salt - 2 tbsp. l.;
• sugar - 2 tbsp. l.;
• vinegar 9% - 1 tsp

The recipe is quite simple. Liter jars should be sterilized. In cooled sterilized jars, you need to lay blackcurrant, horseradish and cherry leaves on the bottom. Then add chopped greens (parsley, dill, tarragon, basil). Then spices (cinnamon, cloves), garlic and peppercorns are placed in the jar.

After all the pickling spices are in the jar, we move on to hot hot peppers. It must be washed and tightly laid in a jar up to its very shoulders.

Fill the workpiece with boiling water. Cover with a sterilized lid and let it brew for 5 minutes. Then pour the water from the jar into a saucepan and prepare the marinade based on it. To do this, add salt and sugar to boiling water. Add vinegar 1 minute before boiling. Ready hot marinade must be poured, and then the jars can be rolled up.

Appetizing marinated twist is ready. Now in winter you can enjoy the spicy taste of pepper in combination with your favorite dishes. Pickled peppers will be a wonderful decoration for both ordinary and festive tables.

Vinegar marinade can be replaced with lemon if you don't like the sour note in the dish.

Salting hot peppers for the winter: the best salting recipe for the whole family

Main Ingredients:

• 1 kg hot hot pepper;
• 50 g of dill, parsley, celery;
• 50 g of garlic.

For brine we take:

• 1 liter of water;
• 100 ml of vinegar 6% or 60 ml of vinegar 9%;
• 50 g salt.

In order to prepare a good hot pepper pickle, you need to bake it in the oven until soft, then let it cool and carefully spread it very tightly in sterilized jars.

Each layer must be shifted alternately with garlic, then with herbs. Boil water for brine. Add salt, vinegar. Let cool. After that, pour the jars with the cooled brine up to the shoulders.

For a good taste of pickles in jars, you need to put a load and leave it there for 3 weeks. Jars of pickles should be stored at room temperature for up to 3 weeks and then refrigerated.

This winter twist is not canned or pickled. It is the most useful, because it retains all the substances and vitamins that our body needs. Salting hot peppers is exactly what your family needs for health.

Pickled hot peppers for the winter: a very simple recipe

Main Ingredients:

• 1 kg of hot pepper;
• 8 art. l. salt.

Cooking method. Spread hot pepper on a tray and let it dry for 2-3 days. It should slightly "wrinkle" and "sag". Then pierce it in several places with a fork.

Ready hot hot pepper should be placed in a bowl and pour brine. It is prepared from cooled boiled water with the addition of salt.

After you lay out all the pepper and fill it with brine, you need to put oppression on top. Leave oppression for 3 days, keeping everything at room temperature. Then the brine is drained, poured freshly prepared and again put under pressure. You need to ferment it for another 5 days, but only in a warm place. The best place for this is the kitchen, as it is warm and dry there. On day 9, you need to transfer pickled hot peppers to a sterilized jar and pour brine for the third time.

Cover with a plastic lid and store pickled peppers in the refrigerator. Such pickled peppers are insanely delicious, they are perfect for stewed vegetables and mashed potatoes. This is the best pickled pepper recipe ever. It will be enjoyed by your entire family.

Spicy Hot Pepper Roll without Salt

Main Ingredients:

• 400 g of hot red pepper;
• 100 g of natural apple cider vinegar;
• fragrant dried herbs: marjoram, oregano, basil, rosemary, etc. in the amount of 3 tbsp. l. 400 g of hot pepper.

Recipe. Rinse hot peppers and place in sterilized jars. Displace apple cider vinegar, fragrant herbs and honey and pour into a jar of hot peppers. Store in a dark place for 1 month. Then it can be put in the refrigerator. Spicy and very fragrant hot pepper without salt is ready. This is a great preparation for the winter.

Preservation of hot hot pepper with tomato

One of the best combinations in cooking is the combination of hot pepper with tomato. It does not matter which cooking technology you have chosen for this. This combination is optimal for pickling, salting, pickling and canning.

The salty taste of tomato juice, in which spicy hot peppers are marinated, will be an exquisite addition to any meat or fish dish.

Main Ingredients:

• 200 g of hot red pepper;
• 200 g of vegetable oil;
• 500 ml of tomato juice;
• salt and sugar to taste.

Recipe:

Wash the piquant hot pepper and fry in a pan in vegetable oil. It should become soft, for this it is necessary to fry it from all sides.

In order to do this much faster and easier, you can use the oven. It must be heated to 180 degrees, and grease the baking sheet with vegetable oil so that the vegetable does not burn. It is necessary to fry on all sides.

While the peppers are roasting, sterilize the twist jars. Place roasted or fried peppers in jars and pour over boiling tomato juice.

The tomato juice dressing should be thick, so evaporate the juice first if it's too thin. Don't forget to add salt and sugar.

Screw the finished preservation. A wonderful preparation for the winter is ready. Bon Appetit!

Hot peppers turn into a savory snack when cooked in a special way. We offer several recipes for conservation.

Hot peppers. Recipes for the winter

The first harvesting method includes:

• hot pepper pods in the amount of 1 kg;
• 4-5 garlic cloves;
• salt in the amount of 1.5 small spoons;
• black pepper - 5-6 peas;
• a quarter cup (about 55 ml) (9%);
• laurel and dill umbrellas.

Harvesting for the winter: instructions

The amount of ingredients is enough to make one liter jar of snacks. First, the container should be washed and sterilized over steam. Rinse the pepper pods. Remove the husk from the garlic. Put the parsley, peppercorns, garlic cloves and washed dill umbrellas in a jar. Pack the container tightly with pepper. Fill with boiling water to the top. Pour the indicated amount of salt, pour vinegar. Cover with a lid and place in a pot of water to sterilize. Time - 10 minutes. Then take out the jar and quickly roll up the lid. Turn upside down and let cool. Store in a dark place.

How to preserve hot peppers in Armenian for the winter

For the Armenian recipe you will need:

• (bitter) in the amount of 5 kg;
• garlic peeled weighing 300 g;
• dill (greens) - a bunch of grams per 300;
• vegetable oil with a volume of 200 ml;
• vinegar with a volume of 200 ml (table, 9%);
• half a glass of sugar and salt;
• a handful of pepper (peas), lavrushka.

Instruction

How to cook spicy? First, prepare the pods. They are washed, the tails are cut off and small cuts are made on the tips. Rinse the dill and pat dry. Peel the garlic and chop with a blender along with dill. You should get a puree-like mass. Pour oil and vinegar into a saucepan. Put peppercorns, parsley, salt and sugar. Stir and turn on the fire under the container. Boil the marinade and put some of the pepper pods into it. Simmer for 2 minutes, then transfer to a separate plate with a slotted spoon. Treat the second part of the pepper in the same way. Mix prepared pods with garlic and dill. Distribute in sterile jars. Pour in the rest of the marinade and cover with lids. Place in a saucepan for 20 minutes to sterilize. Then roll up the lids with a key. Pepper snack can be stored without heat treatment. Banks are twisted tightly and placed in the cold. Now you know how to cook hot peppers for the winter. Bon Appetit!

How to cook hot peppers for the winter: the third way

For this appetizer you need:

• capsicum in the amount of 2.5 kg;
• drinking water with a volume of 2 liters;
• salt - a large spoon with a slide;
• sugar - 2 large spoons (without a slide);
• vinegar essence - 1 large spoon;
• horseradish leaves (you can take the root), dill umbrellas, garlic cloves.

Cooking technology

From the indicated amount of ingredients, one three-liter jar of snacks should be obtained. Rinse the peppers and cut off the stems. Do not remove seeds. Tamp tightly into a jar, remembering to add spices and leaves. We prepare the marinade from water with the addition of salt and sugar. After boiling, pour it into a jar and hold for 15 minutes. After the water is drained back into the pan, boiled, seasoned with essence and poured into the jar again. We roll up the lid and remove to cool. Then we put the snack in a dark cool place. Hot pepper is ready!

Having prepared pickled hot peppers for the winter, you will lick your fingers with recipes with a photo that will help prolong the enjoyment of your favorite vegetable and give the dishes a touch of spicy zest.

When choosing a recipe for blanks, we impose certain requirements on it, and this is not accidental. Some recipes, no matter how delicious they are, do not foresee long storage, and sometimes they forget to mention this. As a result, the product, funds, time and hopes are lost.

That is why it is necessary to mention that the recipes below are:

• verified;
• delicious;
• long-term storage (subject to the preparation technology)

Pepper in vinegar "Easy and simple"

A jar with such pepper is in the kitchen cabinet, probably, in every housewife. Making such a blank is not only easy, but also easy and fast.

We put red, capsicum, hot pepper in a liter jar and pour 9% table vinegar, such as is sold in ordinary stores. We cover with a nylon lid and send it to the shelf in the kitchen cabinet.

After 2-3 weeks, the pepper becomes juicy, tender, moderately pickled and very tasty. Such a product is stored for a very long time.

Having prepared such a pepper, hot, pickled, for the winter, simple and reliable, it can be used both in its pure form and in cooking. Spicy vinegar is also suitable for use, which can be added to dishes and preservation.

"Easy and simple with onions"

Using the previous recipe, when the pepper is marinated in pure vinegar without additives, you can diversify it by adding onions to the jar.

Bulbs for this it is better to take small, small. After cleaning, they are put into the jar whole, and if they are large, they are cut in half.

Such a pickled onion with pepper turns out to be very juicy, tasty and piquant, even true gourmets will appreciate the taste of a spicy vegetable.

Oriental recipe

It is no secret that herbs and spices are more in demand in the East than in Europe. It is from there that we adopt the experience of using spicy incense in culinary art, so hot pepper for the winter in Armenian, we liked it.

When preparing a spicy dish, you should especially pay attention to the fact that the pepper should be thick-walled, dense and elastic. The vegetable does not require special preparation. It is enough to wash it and dry it with a napkin.

To prepare such a preparation, it is necessary to warm the pepper. You can do this in several ways:

1. Blanch in boiling water for 1-2 minutes, followed by dipping in cold water;
2. Fry in a pan until the skin cracks;
3. Warm up in the microwave for 1-2 minutes on the highest pulse;
4. Grill or barbecue;
5. Bake in the oven until softened.

• water - 500 ml;
• vinegar - 100 ml;
• sunflower oil - 500 ml;
• sugar - 100 g;
• salt - 100 g.

This proportion of marinade is given based on 3.5 kg of hot red pepper.

All ingredients are added to a saucepan and brought to a boil. Prepared hot pepper is laid out in the boiling marinade, and bring to a boil.

At the same time, jars and lids are prepared in the traditional way for you.

At the bottom of the prepared container, 1-2 slices of garlic are applied, and pepper is laid out on top. Top with marinade and roll up with metal lids.

pickled pepper

For fermentation, not only well-ripened fruits are used, but also green ones. However, the harvest looks better when all the fruits are of the same degree of maturity.

Pepper is pierced through with a fork, this procedure will allow the brine to get inside the hollow fruit.

• pepper - 3 kg;
• water - 5 l;
• salt - 1 tbsp.;
• garlic - 1 head;
• spicy greens (basil, tarragon, oregano, parsley) 100 g each

You can pickle in any dish that will allow you to put oppression on top of the fruit so that there is brine on top of your finger.

At the bottom of the container we put spicy herbs and peeled garlic. Dilute salt in water and then pour brine over peppers. Cover with a linen napkin and set oppression.

We send the container to a cold place. The fermentation process will take place over 3-4 weeks.

With the onset of the season of vegetables and fruits, and of other gifts of nature, their wholesale canning begins. It looks like insanity - they prepare tons and everything for the winter. I like fresh dishes more, for example - pepper in oil,.

Of course, the purpose of harvesting is to preserve the harvest and products for the winter in order to provide yourself with food. I read somewhere that some products are very well preserved in oil. In French cuisine there is such a term - confit, confit. This term means - preservation. A very old way of preserving food, which allows you to save some products for a long time. Most often this method is applicable for meat or game. During the preparation of confit meat, it becomes very soft and tender, then the meat is placed in a container and poured with melted fat.

When I was little, my grandmother in the village made pork, then put it in a ceramic pot and poured it with rendered pork fat. After additional heat treatment in the oven, the lard hardened and preserved the sausage for a long time. However, it was important to prevent the fat from going rancid. It is rare that such a blank was stored for more than 2-3 months.

In addition, this method is used for the preparation of seasonings. Those who cook Mediterranean cuisines will surely flavor the olive oil a little with the help of garlic and aromatic herbs. As well as possible, confit is suitable as an oil.

You can often find recipes where a flavored blank is used instead of olive oil. While there is young garlic, it is stewed in olive oil, then stored in jars and oil and garlic cloves are used as needed - seasoning confits.

We often cook pasta with various sauces at home, or just sauces - mostly for pizza. - tomatoes, garlic, olive oil and spices. Marinara pizza - with such a sauce is simply incomparable (however, many people think that marinara is seafood). When cooking, usually the olive oil is heated with a few crushed garlic cloves, the garlic is fried and removed from the oil. Olive oil is used for further cooking.

I have several recipes - savory snacks that I love very much. They are quite suitable for long-term storage.

The idea came up to cook hot bell peppers in oil, with the addition of garlic cloves and herbs. First, a great way to prepare olive oil for later use as a base for frying foods and making sauces. Secondly, both garlic and red pepper oil will be very tasty and, for sure, will be eaten very quickly - I know for myself.

Frankly, I did not even think that pepper in oil would be so tasty.

So, homemade pepper in oil is the basis for delicious dishes and sauces. Pepper in oil - a snack or just a treat for connoisseurs.

Pepper in oil. Step by step recipe

Ingredients

• Olive oil 250 ml
• Garlic 2 heads
• red chili pepper 6-7 pcs
• Rosemary 2-3 sprigs
• Bay leaf 1-2 pieces

1. Despite the ease of preparation, it is important that the garlic and hot peppers do not burn and remain raw. It is necessary to control the process all the time and not go far. The second important point, or rather the most important, is the issue of safety. Hot oil is a very dangerous thing. Never let water get into the oil to avoid splashing. Therefore, dry all ingredients after washing. It is very important!

   Chili pepper, garlic and rosemary

2. The preparation of the ingredients consists in cleaning the heads of garlic from the outer husk and dividing it into cloves. You don't need to clean the slices. Otherwise, during the cooking process, the garlic will burn or spread into porridge. Be sure to pierce the garlic cloves with a needle or sharp knife. Cut rosemary sprigs into pieces 5-6 cm long. As for the dish “ “. Hot peppers are simply pierced with the tip of a knife so that they do not burst with steam.
3. Most likely, I will be asked if it is necessary to salt. Salt does not dissolve in oil. I do not salt, given that the oil is intended for subsequent cooking, and peppers and garlic can be salted afterwards, immediately before use. If you really want to add salt, you can soak the peppers and garlic in salt water for several hours.

   Put garlic cloves in a metal saucepan. Add half of the prepared rosemary sprigs and 1-2 bay leaves

4. Put garlic cloves in a metal saucepan. Add half of the prepared rosemary sprigs and 1-2 bay leaves. Drizzle garlic with olive oil. Put the pan on the fire and bring to the beginning (!) Boil. Reduce fire immediately. The fire should be the weakest one that can be provided. Oil should never boil. Garlic should languish in oil. Garlic simmer time - from 15 to 30 minutes. Readiness should be checked with a thin knife. If the garlic cloves pierce easily and without elasticity, then they are ready.

   Drizzle garlic with olive oil. Put the pan on the fire and bring to the beginning (!) Boil. Turn off the fire immediately

5. Remove the pan from the heat, use a spoon to remove the garlic cloves from the oil and transfer them to a dry jar that can be corked. Remove any remaining rosemary and bay leaf from the oil. Add the remaining fresh rosemary to the garlic.

   Remove the pan from the heat, use a spoon to remove the garlic cloves from the oil and transfer them to a dry jar that can be corked

6. Put a pot of oil on the fire. Throw the chili pepper into the oil. Bring to a boil and reduce heat to low. Simmer peppers for 10 minutes.

7. Transfer the pepper to a jar of garlic. If the pepper is long enough, it can be bent or folded in half. Pour all of the flavored olive oil into a jar.

   Transfer the pepper to a jar of garlic. If the pepper is long enough, it can be bent or folded in half. Pour all the flavored olive oil into a jar

8. Clog the bank. After cooling in air, put the pepper in oil in the refrigerator.