Harvesting hot peppers for the winter. How to pickle hot capsicum for the winter

Peppers, canned and pickled for the winter, are not only an excellent snack, but also a full-fledged dish to the table. Cooking peppers is easy, and the benefits and pleasure of such a delicacy will not leave anyone indifferent. This article offers caring housewives some interesting recipes for marinating peppers in tomato, soy sauce, without sterilizing jars, and much more!

Stuffed peppers are a delicious dish that can delight the family on any day of the week and even guests for the holidays. Unfortunately, it is not always possible to buy fresh peppers. That is why smart housewives came up with recipes for canning a ripe seasonal vegetable.

It is best to preserve peppers in three-liter jars. Pickled peppers have a pleasant mild taste and perfectly withstand stuffing at any time of the year.

Required:

• Pepper (any one you like: Bulgarian or the simplest sweet from the garden beds) - about one and a half kilograms
• Bay leaf - for a fragrant marinade (about three leaves, be guided by your preferences)
• Pepper (spice) - black peas are best for canning, they add pungency and flavor to the marinade
• For other spices, you can also use allspice (a few peas depending on your preference), a sprig of celery or dill (for flavor) and salt

Marinade:

• Water - the basis of the marinade (about one and a half liters)
• Vinegar (any) - exactly two large spoons
• Salt - a large spoon, but without a slide
• Sugar - one dessert spoon without a slide is enough

how to preserve peppers for stuffing for the winter?

Cooking:

• Before you start canning, you need to prepare the pepper, for this it is cleaned of seeds and stalk so that a beautiful “glass” of pepper remains
• After cleaning, each pepper should be thoroughly washed so that no seeds remain - they can give bitterness.
• Boil water in a saucepan. In this water, it is necessary to blanch the pepper for one minute, no more. After a minute of cooking, each pepper is caught with a fork
• peppers are transferred to a prepared jar that has succumbed to sterilization
• It is necessary to prepare a special marinade. All the necessary spices are thrown into boiling water and boiled for five minutes. Peppers are poured with hot marinade and jars are rolled up in the usual way for storage

Peppers marinated with honey for the winter in jars

Some standard recipes are a little boring and then you want to find a special marinade that will give a variety of preservation. A honey marinade can serve as such a recipe, which can make peppers sweet and sour, crispy and very fragrant. Such preservation has a very elegant look, because sweet and bell peppers have different colors that can be combined or separated.

For such preservation, you can also use paprika - a red and very fleshy pepper in its structure. Honey for preservation should be chosen fragrant and natural, not the one made from sugar syrup.

pickling peppers with honey for the winter

This pickling recipe is good because it does not need any sterilization of the jars. Marinating occurs by double pouring.

Cooking:

• For the preparation of such peppers, two half-liter jars are ideal.
• Half a kilo of peppers: Bulgarian, sweet, ratunda, paprika - are cleared of seeds and stalks. They should be thoroughly washed from the remnants of seeds.
• Such peppers are pickled in the form of "tongues", so each fruit should be cut into several parts
• Chopped pepper should be placed tightly in each jar and pour boiling water over tightly pressing one layer to another, leaving a little space for the marinade
• After that, the peppers are poured with boiling water, the jars are covered with lids and stand in this state for about fifteen minutes.
• At this time, it is worth preparing a special marinade.
• In a saucepan (it is recommended to take a saucepan because of its comfortable handle), melt two large spoons of natural honey
• Spices are added to honey: coriander to taste, black pepper, salt (a teaspoon), a spoonful of any vegetable oil, three large spoons of any food vinegar and half a liter of boiling water
• From the jars in which the pepper was blanched, water is drained and the peppers are poured with ready-made hot marinade
• jars should be closed in any usual way and removed for storage

Try to combine several types of peppers in one recipe to get the most delicious dish.

Georgian pickled hot peppers

Pickled vegetables are very much in demand and popular in Georgia. That is why most of the recipes originated from this colorful country. Pickled hot peppers can be a great recipe for a familiar table, they go well with many simple dishes and serve as one of the best snacks for strong alcoholic drinks.

Cooking:

• For this recipe, you need about two and a half kilos of fresh pepper crop.
• It does not need to be cleaned, it is enough to make a longitudinal incision of four to five centimeters from one side
• This cut is necessary so that the marinade penetrates deep into the pepper and leaves a pleasant taste in its insides.
• In a saucepan, you need to prepare a special marinade: To do this, pour a glass of vegetable oil into the dishes (you can use absolutely any oil, well, sunflower oil is best) and add half a liter of wine vinegar to the oil
• The marinade also requires other additives: three full spoons of sugar (large, but without a slide), salt (it must be added to taste), bay leaf (about five medium-sized leaves)
• Such a marinade must be able to bring to a boil over low heat.
• Hot peppers should be boiled in a bubbling marinade. Of course, the entire amount of pepper cannot be placed immediately in one saucepan, so it should be divided in half and boiled alternately for nine to ten minutes. Each pepper must be pressed to the bottom as it floats and removed with a slotted spoon after cooking, putting it in a separate bowl
• Marinade after cooking should be cooled and only pour chopped 100 grams of celery (green part) and no more than 50 grams of parsley into the cooled liquid
• Mix the marinade with chopped herbs, add about 150 grams of chopped garlic to the marinade (less can be, but then the pepper will not be so fragrant)
• The marinade is thoroughly mixed and infused for five minutes.
• Peppers are placed in a jar or kitchen bowl, they should be completely covered with the prepared marinade
• Try to mix the pepper thoroughly so that the marinade covers each fruit and manages to soak it.
• Dishes with pepper and marinade should be removed in the refrigerator for infusion and soaking
• Such a marinade should stand for one or two days until fully cooked before eating.

If you wish, you can also roll the finished dish into jars for the winter in the usual way, carefully tamping each layer of peppers.

bitter pickled pepper in Georgian

Pickled peppers for the winter with vegetable oil

Such a pepper will be a great appetizer and salad for the winter. This recipe suggests marinating noble bell peppers with fleshy sweet pulp in oil and garlic. As a result, you get a spicy dish with a sweet and sour taste and a pleasant aroma. Such a pepper wonderfully complements simple dishes of potatoes, pasta and cereals. It is the best appetizer on the holiday table.

You can pickle such peppers both whole and chopped. Chopped pepper will serve as a salad, and whole - the basis for another dish, for example, stuffed peppers.

peppers marinated in vegetable oil

Cooking:

• Prepare exactly one kilogram of pepper for pickling. Try to choose multi-colored fruits in advance so that your preservation looks elegant and colorful.
• Cut the pepper into petals or tongues and set them aside in a separate bowl.
• At this time, it is necessary to prepare a special marinade: in a liter of pure water brought to a boil, the following ingredients should be dissolved: a large spoonful of salt (it is best to use table salt, not extra) and three tablespoons of sugar. When everything is dissolved, pour five tablespoons of vegetable oil into the water (sunflower oil is best), a few grains of peppercorns, a few small bay leaves and wait for the next boil
• When the marinade boils, pour four full tablespoons of table vinegar into it and squeeze out the head (or less - to taste) of garlic
• Mix the marinade thoroughly again and pour over the peppers placed in the jar.
• Let the hot marinade scald but do not boil the peppers for fifteen minutes
• after that, the marinade is drained, boiled again, once again the pepper is poured with hot marinade and rolled up in the usual way

optionally, 50 grams of finely chopped parsley can be added to the recipe

Pickled hot peppers in Armenian for the winter

Such pickled peppers are a must-have dish on the Armenian table. It is distinguished by its special ease of preparation and unsurpassed taste. As a rule, men really like Armenian pepper, it is often referred to as “Tsitsak”. "Tsitsak" serves as an excellent snack and addition to dishes from potatoes, meat, fish, cereals.

Cooking:

• You will need about six kilos of pepper for pickling. Try to keep the correct proportions of varieties. Use for cooking at least 70% of any hot pepper and only 30% of sweet (can be replaced with Bulgarian)
• The pepper is prepared for pickling: it is washed but not chopped, as the recipe assumes its whole state. Try to choose not large fruits in advance
• To make the dish spicy and fragrant, you should prepare a whole handful of fresh garlic.
• Another ingredient is a bunch of fresh fragrant dill, which will give the dish a pleasant taste and smell.
• The brine is very simple: ten liters of boiling water with two glasses of salt
• The first stage of cooking involves laying out the peppers at room temperature on the table. In this state, the pepper should lie down for several days to wilt a little and become softer.
• After this process, each pepper is washed again and pierced in several places with a fork (so the marinade can get inside the pepper)
• Peppers are folded into a large basin, where they should be mixed with finely chopped dill and squeezed garlic
• Boil water and dissolve brine salt in it
• Cover the peppers with the finished brine and be sure to cover the vegetable with a bay
• This pepper should be left at room temperature for several days. They are ready when they turn from green to yellow.

Depending on the temperature conditions in the kitchen and even the weather, the salting process can last from two to five days. The higher the temperature in the kitchen, the faster the salting will be.

Ready Tsitsak pepper can be served immediately after being ready, or you can put it in dense layers in a sterile jar and roll it up for the winter in any usual way.

pepper "Tsitsak", hot pickled peppers in Armenian style

Pickled bell pepper for the winter without sterilization

Pickled pepper is always to the taste of all household members. It turns out that there are some recipes that offer to close it without sterilizing the jars, which saves a lot of time and effort.

Cooking:

• Such a pepper pickling recipe can easily be called “basic” or “classic”
• You are free to use absolutely any pepper for pickling, but Bulgarian pepper is best, as only it has the best taste with a sweet note and a beautiful fleshy structure.
• The nice thing is that in addition to pepper, you can use any other ingredients: horseradish, herbs, casting any berries, dill umbrellas and spices to taste
• Approximately four kilograms of fresh peppers should be washed and cleaned from the seed inside, and the stalk should also be removed.
• Each pepper must be cut into four tongues - the most convenient form for pickling
• Three liters of clean water should be boiled and salt and sugar dissolved in it (salt requires no more than a third of a glass (or less, adjust the amount to your taste), and exactly two glasses of sugar)
• After the brine boils, add exactly a glass of apple cider vinegar or the most ordinary table vinegar to it.
• Jars for pickling should first be thoroughly washed with water and baking soda and wiped dry.
• Peppers should be placed nicely and tightly in jars
• Each jar is covered with ready-made hot marinade
• Optionally, you can put your preferred ingredients in each jar: garlic, celery, greens
• The jar is rolled up in any usual way and put away for storage.

quick preparation of pickled peppers for the winter without jar sterilization

Pickled hot chili peppers for the winter without sterilization

Each housewife must pickle a couple of jars of bitter pepper for the winter in order to delight her family with a delicious snack in the winter. Preserving bitter pepper without sterilization is not at all difficult - for this you just need to have a good vinegar marinade and carefully washed jars of soda.

Preparation for one half-liter jar:

• Prepare for pickling about 250 grams of fresh hot pepper
• It should be washed thoroughly with running water and dried.
• Each pepper does not need to be peeled, it is enough to make one small longitudinal cut in it, through which the marinade can easily get inside and leave its pleasant taste.
• Put the cut peppers aside and proceed to the preparation of the marinade.
• Boil exactly a glass of clean water in a saucepan, dissolve half a teaspoon of ordinary salt (not extra: use stone or sea salt) and a small spoonful of sugar in hot water
• After dissolving in hot water, throw the spices: half a spoonful of black peppercorns, half a spoonful of coriander (in this case, you will need coriander grains) and a spoonful of vegetable oil (absolutely any to your taste)
• Remove the marinade from the heat and add a couple of tablespoons of vinegar to it, mix thoroughly
• The pepper is placed in a cleaned jar, an umbrella of dill and a couple of cloves of garlic are placed on top. Pepper is poured with marinade and rolled up in any usual way before winter

hot peppers pickled for the winter without jar sterilization

Roasted and baked canned peppers for the winter

To diversify the usual recipes for preserving pepper, its preliminary heat treatment will help. It turns out that you can pickle not only fresh, but even fried and baked peppers.

Cooking:

• For one ready-made liter jar of pepper, about seventeen to twenty fleshy fruits are required. Use either bell pepper or bell pepper
• Pepper should be prepared in advance. To do this, it must be cleaned of the seed inside, cut off the stalk. Send a clean glass of pepper to the oven at a temperature of 150 degrees for 20 minutes or fry in vegetable oil until softened
• Roasted peppers should be placed in jars prepared for preservation and each layer of pepper should be sprinkled with chopped garlic, the amount of which you yourself adjust to taste
• Prepare a special marinade. You don't need water for this. In about 60 milliliters of table vinegar, only half a spoonful of salt and a heaping tablespoon of sugar should be dissolved.
• Peppers should be poured with this marinade. Do not worry about the fact that you have too little marinade. Peppers that have undergone heat treatment will release juice, which will be enough
• Such a jar should be well rolled up and wrapped in a towel or even a blanket so that it cools slowly and thereby pickles. Once cool, store the jar in a cool place

fried or baked pickled peppers for the winter

Pickled peppers for the winter with onions

• Two kilograms of sweet pepper must be cleaned from the seed inside and cut into beautiful petals
• Half a kilogram of onion is peeled and cut into neat slices of six pieces from each onion
• Pepper tongues should be beautifully placed in a jar, combining them with chopped onions and a few cloves of garlic, as well as parsley leaves (this is optional)
• Pour the mass with hot marinade, cover the jar with a lid and leave it in a calm state for about ten minutes
• After that, the marinade should be boiled again and re-fill the pepper before rolling

pickled peppers for the winter with onions and parsley

Bulgarian pepper marinated with garlic

• Two kilograms of bell pepper should be cleaned of the seed inside and cut off the stalk
• The finished glass of pepper must be chopped into wide straws or petals
• Prepare the pepper marinade: Dissolve a tablespoon of sugar and a teaspoon of salt in a glass of water.
• Add spices to taste in the marinade: peppercorns, bay leaf, coriander, dill, bay leaf, horseradish root
• When the marinade boils, pour exactly two tablespoons of any vinegar into it
• Squeeze the head of garlic into the finished marinade (you can use less or just choose a small head of garlic)
• Carefully place the chopped peppers in a jar prepared for preservation and pour the marinade over the peppers. You can leave it for a while, and then drain the marinade, boil it and pour it over again - this option will make your pepper softer and juicier. You can also immediately roll up the jar after the first pouring of the marinade - this pickling option will make the pepper crispy

pickled bell pepper with garlic

To diversify the recipe and add flavor to the pepper, you can add a small bunch of chopped parsley to the jar.

Peppers stuffed with cabbage and vegetables for the winter

This recipe is very unusual for the usual table, it allows you to diversify the usual table with a delicious curiosity and treat guests.

Cooking:

• To prepare such preservation, you will need a kilo of selected bell peppers, which must be washed and cleaned of seeds.
• You should also grate two large carrots on a coarse grater and grate half of the cabbage on a shredder - this is the filling for pepper
• Prepare a special marinade: dissolve about half a glass of any vinegar, two-thirds of a glass of sugar and half a glass of vegetable oil in a liter of water. Add salt to taste
• The marinade must be cold. You can also optionally include fresh chopped onions and herbs in the recipe.
• Each pepper should be stuffed with finely grated carrots and cabbage in the preferred proportions.
• The peppers are neatly folded into a sterile jar and only then they are just as carefully poured with the prepared marinade.
• The can is rolled up in the usual way and stored in the pantry

peppers stuffed with cabbage and marinated for the winter

Korean pepper for the winter

This recipe allows you to cook at home a delicious vegetable dish with many ingredients. Korean pepper is spicy and juicy.

Cooking:

• Two large bell peppers (red and yellow) should be de-seeded and chopped into beautiful strips one centimeter thick
• For the recipe, you will also need about half a kilogram of coarsely chopped white cabbage
• One medium carrot must be grated on a coarse grater as long as possible
• Pass five cloves of garlic through a garlic press and add it to the rest of the ingredients
• Prepare a special marinade: you will need to boil one and a half liters of water, in which you need to dissolve two (but without a slide) tablespoons of salt and just one sugar
• After that, let the marinade cool slightly to a warm state and pour about two tablespoons of classic soy sauce into it
• You will also need to add half a glass of vegetable oil to the marinade (use any: olive, sesame, sunflower)
• The last ingredient in the marinade is two large spoons of vinegar.
• Mix the vegetables thoroughly in a bowl with your hand, add two finely chopped chili peppers to them, cover them with the prepared marinade and mix thoroughly again, squeezing in your hands each time
• Roll vegetables into prepared sterile jars in the usual way.

pickled spicy peppers in Korean

Pepper in a tomato for the winter

• Approximately five kilos of fresh and fleshy bell peppers must be de-seeded and cut into petals
• in a separate saucepan, you should prepare a tomato filling: dilute half a liter of tomato paste in about two liters of water, salt with 100 grams of salt and add no more than a glass of sugar
• After dissolving the salt and sugar, a glass of vegetable oil and half a glass of vinegar are added to the tomato filling.
• The tomato sauce is brought to a boil. After that, sliced ​​\u200b\u200bpeppers are sent to the boiling filling and stewed in it for about twenty minutes
• During this time, the jars are thoroughly sterilized.
• A few cloves of garlic are squeezed into the boiling pot. The hot mass is poured into jars and rolled up for the winter

Video: "Sweet pepper in a tomato for the winter"

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.

They don't marinate very often. Meanwhile, excellent blanks are obtained from it. From our article you will learn how to pickle it, read the recipes, learn how to salt a vegetable for the winter. We attach a photo to the recipes for blanks from hot capsicum.

Properties of pickled hot peppers

Pickled hot peppers are not only a savory snack, they are also very healthy:

• rich in beta-carotene, necessary for good vision;
• strengthens the immune system;
• improves blood circulation;
• increases stress resistance;
• contains carbohydrates, proteins and fats.

Varieties of hot pepper

Those who regularly prepare for the winter and use this product are in a consistently good mood, the source of which is endorphin. Hot pepper, even in the form of a blank, stimulates the production of this “hormone of happiness”. They say that if your head hurts a lot, it is enough to eat a piece of a "fiery" vegetable and the pain will go away. So it is worth including this product in the list of winter preparations.

The appetizer turns out delicious, and if you put pods of different colors in a jar, then it’s also beautiful.
But, like any product, bitter-tasting capsicum should be consumed in moderation. Someone may have an individual intolerance to the product, which can provoke the occurrence of some diseases.

Advice. Before you start pickling hot peppers, put on rubber gloves, otherwise you will experience all the delights of his burning temper on your skin.

How to pickle hot peppers

There are many recipes for winter preparations from capsicum. At the same time, spicy lovers put whole pods in jars, and those who prefer a moderate taste remove the seeds and membranes first, thereby reducing the pungency. Let's look at a few recipes.

Bitter pods in oil marinade

The advantage of this recipe is that there is no vinegar here, and besides, the workpiece does not need to be sterilized:

• peppers are washed, dried;
• put in jars, sprinkling layers with dry spices and chopped garlic;

• take olive or sunflower unrefined oil, bring to a boil;
• pour hot oil into jars, clog;
• sent to the basement.

Attention: when opening a jar of snacks in winter, do not pour out the oil - this is a great salad dressing.

Fiery appetizer "Gorgon"

To prepare this burning billet, you need:

• take 1 kg of pods, wash;
• cut ponytails;
• incise a shallow blunt side;
• put vegetables in clean jars;
• pour boiling water for 10 minutes;
• replace boiling water with marinade;
• roll up jars without sterilization.

Marinade is prepared from 1.5 liters of water, salt and sugar (1.5 tablespoons each), 3 tbsp. spoons of 9% vinegar. The first 3 ingredients are boiled, then vinegar is added.

Appetizer of hot capsicum in Armenian "Tsitsak"

Following this recipe, you will get a very spicy dish. Not any pepper is suitable for salting, but only thin and long, salad-colored. The pepper is not washed, but immediately laid out on the table so that it is slightly grafted, then:

1. Wash. Pierce with a thick needle or fork through 2-3 times.
2. Umbrellas of dill, garlic are placed at the bottom of the container.
3. Take a glass of coarse salt, dissolve in 5 liters of water.
4. Pour vegetables. Press down with oppression and leave in the room until the pods turn yellow.
5. Strain off the brine.
6. Pepper is placed in clean jars without brine, sterilized for 10 minutes, closed. You can make a new brine, boil it and pour the pods into it.

Peppers should be washed and dried well before harvesting.

Another option:

• pour cold marinade into jars;
• close salted peppers with nylon caps;
• lowered into a cold basement.

Georgian pickled bitter pods

This appetizer is very spicy.

1. They prick peppers with a stalk and leave them on the table for a day.
2. Pour boiling water for 15 minutes, then drain.
3. Peel the garlic (6 heads), grind in a meat grinder along with cilantro, dill, parsley.
4. Add salt (a glass), apple cider vinegar (2 cups), sugar (0.5 cups), vegetable oil (4 cups). This quantity is calculated for 5 kg of pods.
5. Boil the marinade, fill it with raw materials, mix, leave for 2 hours.
6. Imposed in jars, sterilized.

Attention: the time for sterilization of 0.5-liter jars is 10 minutes, liter - 20.

Hot pepper in honey marinade and tomato sauce

To prepare peppers according to this recipe, you need to have a cold place to store it, because. it is not hermetically sealed. Banks are covered with plastic lids. Marinade recipe:

• honey - 2 large spoons;
• vinegar 9% - 1 tbsp.

Hot peppers can be pickled or salted

Pods of different colors, without separating the tails, are washed, dried, packaged in jars, poured with marinade.

For the second recipe, you need smaller pods. They are washed, tails removed, fried. Juice is prepared from tomatoes, salt and sugar are added to it. The peppers laid out in a container are poured, sterilized for 15 minutes.

As you can see, many preparations for the winter can be made from bitter pods. They wonderfully diversify your menu.

Hot salted pepper: video

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

Popular ways to harvest hot peppers

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

The last notes

kerescan - Oct 8th, 2015

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

Capsicum, spicy or bitter - it's all about the same vegetable, about pepper. It is good both as a seasoning and as a separate dish. And it is also useful, so you can not be afraid to moderately pamper yourself with spicy. What is a good vegetable and what is better to cook with it - we will find out further.

Briefly about the benefits of hot pepper

The product is spicy in taste due to the presence of the alkaloid capsaicin. It stimulates hair growth, so pepper infusions and its oils are used in cosmetology for hair care.

Important! Hot pepper promotes the production of endorphins - they reduce the effects of stress and improve mood.

In addition, it promotes:

• acceleration of blood circulation;
• improve digestion and increase appetite;
• increase immunity due to vitamin C and other elements;
• treatment of allergies, bronchial asthma;
• prevention of cancer;
• treatment of sciatica, arthritis and rheumatic pains.

Features of the choice of pepper for blanks

Both for harvesting and for fresh consumption, you need to choose a recently picked vegetable. This will ensure the safety of vitamins and minerals. In addition, fresh fruit will be noticeably sharper - its burning juice will make the taste richer.

You can determine how long ago the product was plucked by its tail - green, without defects and dense, it speaks of freshness. If you break it a little, liquid will stand out from there. Gently bend the pod - it should bend gently, not crack. It also indicates freshness.

Buying pods without a stalk is not worth it - they deteriorate faster, and it is almost impossible to determine how long they lie on the counter. The skin on them should be dense, without defects, cuts and dents. Saturated bright color indicates ripeness.

Important! Buy a product at the grandmother's market - this will give at least a little guarantee that it grew without pesticide impurities. After all, this vegetable is in third place in terms of absorption of harmful substances into the peel, so it is better to protect yourself.

Often the fruit is sharper, the smaller in size. But you should not pay much attention to the size - a long pod can sometimes be more burning than a short one.
Any darkening, the presence of black spots on the fruit itself or its green leg indicate a fungal disease. Even one such fruit can spoil the entire portion of your preservation.

How to pickle peppers for the winter: a step by step recipe with photos and videos

With this dish, lunch or dinner will never be insipid. And cooking it is not difficult, the main thing is to stock up on ingredients and desire.

Inventory in the kitchen

Must have:

• rubber gloves - useful when cutting fruits;
• cutting board;
• a bowl or pan for cooking;
• container for measuring liquid;
• jars and lids (pre-sterilized).

Required Ingredients

For 3 half-liter jars we need:

• hot pepper - 1 kg;
• sugar - 150 g;
• vegetable oil - 50 ml;
• salt - 1 tbsp. l.;
• water - 125 ml;
• vinegar 6% - 190 ml.

Step by step process

Video: recipe for pickled hot peppers

Other Hot Pepper Recipes

Marinating allows you to fully preserve the appearance and taste of the product. You can cook a more complex dish - for example, adjika. There are many ways to prepare a burning snack; we will talk about the Armenian version, which does not require cooking.

Adjika Caucasian

This appetizer is spicy due to not only pepper, but also garlic. For cooking we need:

• hot pepper - 500 g;
• - 100 g;
• - 30 g;
• - 10 g;
• salt - 250 g;
• vinegar 6% - 20 g.

Cooking:

Armenian hot pepper

This dish is prepared as a preparation for the winter. These ingredients are enough for 4 cans of 0.75 liters. Portions can be halved as desired.

We will need:

• hot pepper - 3.5 kg;
• garlic - 5 cloves;
• vegetable oil - 0.5 l;
• water - 0.5 l;
• table vinegar 9% - 100 ml;
• sugar - 100 g;
• salt - 4 tablespoons without a slide.

Cooking:

General rules and conditions for storing blanks

Blanks rolled up with lids can be stored for several years. For this, a refrigerator, cellar or even a dark pantry, where the temperature does not exceed 18 ° C, is suitable. The main condition for preservation is the correct sterilization of jars and lids.

An open jar should not be kept for more than a week, so roll up the preservation in small portions. Under a plastic lid, it is recommended to keep marinades and preservation only in the refrigerator, no longer than 3 months. If the lid is swollen, and mold has formed on the workpiece, you can not use the product.

What to serve with hot peppers

Spicy snacks go well with meat and fish. Therefore, such a blank will decorate any holiday table. Adjika and pickled peppers can be eaten simply with potatoes or porridge.
Marinades from vegetables are used to stew meat - then it turns out more tender and piquant. Adjika can be used instead of pizza sauce.