For lovers of spicy dishes, the Poradka website has prepared an excellent recipe for homemade preparations for the winter - pickled hot peppers under the promising name “Gorgon”.

This recipe is a great appetizer for all spicy food lovers. Easy to prepare, no need to sterilize!

Ingredients for the dish

• hot peppers– one kg
• sugar and salt - three tablespoons each
• sunflower oil - a glass (optional, without oil)
• 9% vinegar - half a glass
• water – 1.5 liters
• garlic and dill to taste

Preparation of hot pickled Gorgon pepper:

1. Take intact, firm hot peppers, wash, trim off dry ends, but leave small tails. You can leave the fruits whole, or you can remove the stalks with seeds and cut the pulp into pieces (the pepper will be less spicy). The last procedure is best performed with rubber gloves.
2. Place the peppers in a saucepan, pour boiling water over them, and let sit for 5 minutes (necessarily with the lid closed). Drain the water.
3. Make a marinade for hot peppers: add vinegar, oil and sugar with salt to the water, let them simmer for 4-6 minutes.
4. In prepared sterile jars, add a little dill and a few cloves of garlic to taste. Place blanched hot peppers neatly into jars. Pour marinade (boiling), cover with lids (sterilized) and roll up. Turn the jars over, wrap them well and leave overnight.

Marinated hot peppers are served with meat and fish dishes.

Tips for preparing pickled hot peppers for the winter:

• pickled hot peppers will taste better if you pour boiling water over them 3-4 times;
• the pepper preparation comes out more beautiful if you take them in different colors;
• You can also put horseradish leaves at the bottom of the jar to add additional spiciness and piquant taste.

Having prepared pickled hot peppers for the winter, recipes with finger-licking photos will help prolong the enjoyment of your favorite vegetable and give your dishes a touch of spicy zest.

When choosing a recipe for blanks, we place certain demands on it, and this is not accidental. Some recipes, no matter how tasty they are, do not allow for long storage, and sometimes they forget to mention this. As a result, product, funds, time and hope are lost.

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

• verified;
• tasty;
• can be stored for a long time (subject to the preparation technology)

Pepper in vinegar “Easy and simple”

Probably every housewife has a jar of this pepper in her kitchen cabinet. Making such a preparation is not only easy, but also easy and quick.

Place red, capsicum and hot peppers in a liter jar and fill with 9% table vinegar, such as is sold in regular stores. Cover with a nylon lid and place it on a shelf in the kitchen cabinet.

After 2-3 weeks, the pepper becomes juicy, tender, moderately pickled and very tasty. This product can be 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 pure form and in cooking. Spicy vinegar is also suitable for use and can be added to dishes and preserves.

"Easy and simple with onions"

Using the previous recipe, when the peppers are pickled in pure vinegar without additives, you can diversify it by adding onions to the jar.

For this purpose it is better to take small onions. Having cleaned them, they are put into a jar whole, and if they are too large, they are cut in half.

This pickled onion and pepper turns out very juicy, tasty and piquant; even true gourmets will appreciate the taste of the spicy vegetable.

Oriental food 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, and we liked the hot pepper for the winter in Armenian style.

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

To prepare this preparation, you need to heat 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 frying pan until the skin cracks;
3. Warm in the microwave for 1-2 minutes at the highest impulse;
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 based on 3.5 kg of red hot pepper.

All ingredients are placed in a saucepan and brought to a boil. Place prepared hot peppers into the boiling marinade and bring to a boil.

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

Place 1-2 slices of garlic on the bottom of the prepared container, and pepper is placed on top. The marinade is poured on top and rolled up with metal lids.

Pickled pepper

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

The pepper is pricked 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 herbs (basil, tarragon, oregano, parsley) 100 g each

You can pickle in any container that allows you to put pressure on top of the fruit so that there is brine on top of your finger.

Place spicy herbs and peeled garlic at the bottom of the container. We dilute salt in water and then fill the peppers with brine. Cover with a linen napkin and apply pressure.

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

Hot pepper is a spicy vegetable that adds brightness and spiciness to any dish, beloved by all fans of spicy food, and can be prepared for the winter in a variety of ways: pickled, marinated whole or with other additives, etc.

The widespread belief that everything spicy, including hot peppers, is harmful to health is a misconception: if you eat this vegetable in moderation, it will only have a beneficial effect on your health. It is believed that regular moderate consumption of hot pepper helps to get rid of insomnia, improve the condition of some complications of diabetes, liver diseases, this vegetable normalizes vascular function and activity nerve tissue brain, treats epilepsy, bronchial asthma, allergies, benign tumors, atherosclerosis.

Interestingly, the common name for hot pepper is chili, which is just a colloquial form. The word “chili” is translated as “red”, but such a pepper can be not only red - it is known that the color can range from black-olive to yellow. Hot pepper is often also called cayenne pepper. Of course, everyone who loves this vegetable thinks in the summer during its harvest about how it can be prepared for the winter.

Recipes and methods for preparing hot peppers for the winter

Canned chili peppers in honey marinade e

You will need:

• Water - 1 l
• Hot pepper pods
• Garlic - 1 large clove
• Dill, parsley, peppercorns, basil - to taste
• Cloves - 1 inflorescence per jar)
• Bay leaf - 1 piece per jar
• Salt - 1 tbsp. spoon
• Sugar - 1 tbsp. spoon
• Honey - 1 tbsp. spoon
• Vinegar 9% - 1 teaspoon per liter jar

Preparation:

Jars and lids are needed.
First, we prepare the peppers for canning: the pods need to be washed, but the tails do not need to be cut off - they are convenient to hold on to when you bite into them. Place the peppers in boiling water for a couple of minutes, remove them and prick them in several places (with a fork or toothpick). Then fill the sterilized jars with peppers, chopped herbs and spices. You can also add horseradish root or leaves, cherry or currant leaves to the general composition - as when canning cucumbers and tomatoes. The peppers should reach the shoulders of the jar (preferably lower, but not higher), because then they can float and rise slightly above the marinade, and this reduces the shelf life of the canned food.

Next, you need to boil water and prepare a marinade of salt, honey and sugar (dip honey, salt and sugar into water and cook over low heat until completely dissolved). Pour the boiling marinade over the hot peppers and cover with a clean lid. They should stand until the jar can be picked up with bare hands without getting burned. Pour the brine back into the pan and bring to a boil. Pour over the peppers a second time. Let them sit for about 5 minutes. Drain and boil the brine again. Pour the boiling brine marinade over the peppers for the third time. Add vinegar to the jar. Cover with boiled lids. I use screw caps - it's very convenient. Closed jars turn upside down and let cool. Cooled jars of hot peppers can be stored at room temperature, But open jars need to be moved to the refrigerator for storage.

Hot pepper "pickled"

• 1 kg of any hot pepper
• 1.5 tbsp. l salt
• 1.5 tbsp sugar
• 3 tbsp vinegar 9%
• for 1.5 liters of water.
• 3-4 cloves
• 2 sprigs of mint

Wash the peppers and place them in jars, alternating with mint.

Pour boiling water over and let stand for 10 minutes.

Then drain the water, add salt, sugar and boil again.

Pour vinegar into the brine and pour into jars.

Add cloves, roll up and turn over.

Canned hot peppers for the winter.

According to this recipe canned hot pepper it turns out sour.

Filling a 700 gram jar:

Hot pepper(red, green, but it is best to use small hot chili peppers)
150 ml. 9% vinegar
150 ml. water
1.5 tablespoons sugar

How to pickle hot peppers for the winter:

Hot pepper wash in cold water. Pour water into a saucepan, bring to a boil, put the pepper in it and blanch it for three to five minutes in boiling water.

NOTE: If you want the pepper to remain crispy, then do not blanch it, but fill the jars twice: the first time with water (then you can pour out the water if you don’t want the pepper to be too bitter). Fill with marinade a second time. We sterilize the jars and put pepper in them.

Preparing the filling:

Mix water and sugar, bring to a boil, add vinegar, let it boil, and turn off the gas. If desired, add a couple of clove buds and a few peas of black allspice to the filling.

Pour boiling filling into the jars with pepper, roll the lids on the jars.

Recipe for pickling whole hot peppers

You will need: hot pepper, additives to taste - peppercorns, horseradish, currant or cherry leaves, dill (umbrellas), cloves, cinnamon, basil, garlic, tarragon, etc., marinade - 2 tbsp for 1 liter of water . sugar and 4 tsp. salt, 1 tsp for each jar. vinegar 9%.

How to pickle whole hot peppers. Rinse the pods; if the ends are dry, cut them off, but without opening the pod (this is done only when there is doubt that the pepper inside is good). Place additives and pepper into jars, scald the latter with water, fill the jars with the contents up to the hangers. Bring water to a boil, add sugar and salt, pour boiling water over peppers in jars, cover with sterile lids and wait for the jars to cool to a temperature that is tolerable for your hands (not scalding), pour the brine into a saucepan, bring to a boil, pour in again, but leave jars for 5 minutes, then drain the brine again, boil it and pour it into the jars for the third time, pour in vinegar, seal and finally cool the jars upside down.

Recipe for pickling hot peppers

You will need: 1 kg of hot pepper, 40 g of dill, 30 g of garlic and celery, brine - 1 liter of water, 80 ml of vinegar 6%, 60 g of salt.

How to pickle hot peppers. Bake the peppers in the oven until soft, let cool, place tightly in sterilized jars, topping with garlic and herbs. Bring the water to a boil, adding salt, pour in the vinegar, let the brine cool, pour it into the jars, place the weight and leave the jars with pepper for 3 weeks (room temperature), then store in the cold.

If you want to prepare hot peppers not whole, pay attention to the following recipe.

Twisted hot pepper recipe

You will need: 1 kg of hot pepper, ½ cup of apple/wine vinegar 5-6%, 1 tbsp. salt.

How to prepare hot peppers for the winter. Ripe hot pepper of any color, you can have several colors at once, rinse, cut off the stalks, pass together with the seeds through a meat grinder (large grill), mix with vinegar and salt, put in sterilized jars, seal with sterile lids, store in a cool, dry and dark place .

This preparation is suitable for fried poultry and meat, fish, soups and broths, and can also become an excellent basis for adjika.

Many housewives may find the following recipe even more interesting.

Recipe for hot peppers in tomato

You will need: small-fruited hot pepper, vegetable oil, homemade tomato juice, sugar, salt.

How to prepare hot peppers in tomatoes. Wash the peppers and remove the stems, fry a little in vegetable oil. Boil the juice squeezed from the tomatoes by half, strain and add sugar and salt to taste. Arrange the peppers among the jars, watering each row tomato juice. Seal the jars and sterilize for 20 minutes.

You can prepare hot peppers for the winter without salt and without vinegar.

Recipe for preparing hot peppers without salt

You will need: hot pepper, natural apple cider vinegar, if desired - aromatic herbs (marjoram, oregano, basil, rosemary, etc.), honey - about 1 tbsp per 0.5 liter jar.

How to prepare hot peppers without salt. Wash the peppers, place them tightly in sterilized jars, fill them to the very top with vinegar so that it completely covers the peppers. This pepper will be ready in a month (if stored in a dark place), or faster if you cut the pepper on one side or prick it with a toothpick.

The vinegar remaining after this preparation can be used as a dressing for various salads.

Recipe for making hot peppers without vinegar

You will need: hot pepper, olive oil cold pressed, if desired - dried herbs, chopped garlic.

How to make hot peppers without vinegar. Wash and dry the peppers, place tightly in sterile jars, completely fill with oil, close and store in a dark place.

The oil from this preparation can be used for salads.

The following recipe combines both previous preparation options.

Recipe for preparing hot peppers in oil-vinegar marinade

You will need: hot pepper, herbs to taste, garlic, Bay leaf, allspice peas, horseradish root, marinade for 1 0.5 liter jar - apple cider vinegar and cold-pressed olive oil in a ratio of 1 to 1, 1 tbsp. honey

How to prepare hot peppers. Wash and dry, place the peppers tightly in jars, top with chopped garlic and herbs, add bay and peppercorns, and top with horseradish root cut into strips if desired. For the marinade, combine apple cider vinegar and oil, add honey, stir, pour over the peppers, close the jars and keep warm. The pepper will be ready for use in 2-3 weeks; to reduce the time, the pepper should be cut on one side or pricked with a toothpick.

The vinegar in this recipe can be replaced with lemon juice, but then horseradish root must be added.

Pickled hot peppers in honey marinade

Marinade.
For 1 liter of water.--
1 tbsp. l. with a little top of salt
3-4 tsp. honey
2-4 tbsp. vinegar.

Wash the pepper, prick it with a “gypsy” needle or whatever is convenient, cut off the long tails. Then put it tightly in a jar, layering it with your favorite spices, garlic, bay leaves, allspice peas, pour boiling water over it. Let stand for 5 minutes, drain. Pour boiling water again, etc. 3-4 times.
Pour boiling marinade over. Boil.
I recommend tasting the marinade before pouring it into jars - you may want to add something. If there is not enough sweetness, add more honey.
Keep jars of pepper at room temperature for 3 days. Then store in the refrigerator.

If you don't have enough peppers before filling the jar, you can take Bell pepper, cut it into wide strips and add to the spicy one. In this marinade and with such a sultry neighborhood, it will also be imbued with spiciness and will be a pleasant snack for your table.

You can add small tomatoes to the marinade with hot peppers; they will turn out very spicy and very tasty..

We looked at a variety of options for preparing hot peppers for the winter, among which every cook will be able to find an option to suit his taste. Good luck with your preparations and the most pleasantly spicy snacks!

Bitter Bell pepper well known to housewives. Add a little more than necessary, and the food becomes impossibly spicy. However, this pepper has many fans, because dishes with hot seasoning are not only aromatic and tasty, but also have medicinal properties. Therefore, more and more more people Are you wondering what ways you can prepare hot peppers to diversify your home cooking in winter?

Capsicums were the first to be grown American Indians, and it came to the countries of Europe and Asia relatively recently - in the 16th-17th centuries. But these days it’s even difficult to imagine Indian, Korean or Chinese dishes without a characteristic fiery taste. Unique properties hot pepper is gradually gaining more and more fans around the world. Why is this happening?

1. Hot peppers contain many vitamins beneficial to the body - C, group B and carotenoids. Interestingly, lemon contains half as much vitamin C as raw hot pepper pods. In addition, peppers contain fatty oils and sugars.
2. The spiciness of pepper directly depends on the alkaloid capsaicin included in its composition, and this substance can remove painful sensations and reduce inflammation.
3. Thanks to hot pepper, the body produces endorphins - hormones of happiness, joy and pleasure. They reduce stress and help cope with insomnia.
4. For many years it was believed that eating spicy foods was harmful. Recent research by scientists suggests exactly the opposite. Hot pepper improves appetite and, if consumed in the wrong large quantities, qualitatively normalizes digestion.
5. Eating hot peppers is especially useful in old age. It improves metabolism and blood circulation, normalizes blood pressure, and also prevents the development of atherosclerosis and reduces the risk of blood clots.

Types of hot pepper and safety during its processing

There are only four cultivated types of hot pepper: Peruvian, Mexican, Colombian and pubescent. Over the years, by crossing them, people have grown a great variety of varieties that differ in pungency, taste, size, pod shape and color. Some peppers taste almost not spicy, and some varieties seem to burn with fire.

The main thing that all peppers have in common is that they have a sharp, hot, slightly bitter taste. Therefore, in cooking they try to use them in small quantities, as a seasoning for salads, first and second courses, and less often for baked goods and drinks.

Care should be taken when processing hot peppers. Burning substances that get on mucous membranes or micro-wounds on the hands can cause pain and a strong burning sensation. Therefore, when preparing pepper, the room should be well ventilated. It is advisable to wear gloves on your hands. In addition, you should try not to touch your face with your hands, much less your eyes. If pepper does get into your eyes, they should be rinsed with plenty of water.

Methods for drying hot peppers

It is very convenient to store dried hot peppers, and there are several ways to dry them. In this case, you can dry both whole pods and halves of peppers with the seeds already removed.

The easiest way is to hang the pods on ropes or strong, harsh threads. You just need to choose a well-ventilated room, a country terrace, a shed, an attic or a loggia, where it is dry and warm. It is also advisable that the pepper should not be exposed to direct sunlight. It is convenient to string the pods through the stalks. It is necessary to ensure that they do not touch each other, and air can blow on them from all sides.

It is also convenient to place the peppers on paper-lined trays, small racks and large dishes anywhere, for example, on a wide windowsill. The main thing is not to forget to stir the pepper “raw material” from time to time.

To speed up the drying process, the pods are placed in a stove oven or electric dryer. With this method, it is important to choose optimal mode drying so that the peppers dry and do not bake. Set the oven temperature to +50°C and open the door slightly. In an electric dryer, peppers of the desired condition can be obtained in about 12 hours.

Store dried pods whole or ground. To grind them, you usually use a food processor, coffee grinder or mortar and pestle. Dried pepper does not like moisture, so it must be stored in hermetically sealed containers: glass jars, wooden boxes, birch bark containers or paper bags. Many people leave a string with pods in a visible place - to decorate the kitchen.

Pickling

The inhabitants of the Caucasus have a saying: “Nothing warms you up on cold days like a good spicy snack" Pickling peppers is not difficult. For 1 kg of capsicum you will need: a large bunch of dill, cilantro and mint, 3 heads of garlic and 300 ml of grape vinegar. Most a good option for pickling - this is vinegar made from white grape varieties. In addition, black and allspice peas, bay leaves, cloves, coriander, salt and sugar are used for pickling.

Fully ripe peppers taste very good. Ideally, picked straight from the bush just before pickling. Only leaves are used from the greens; twigs are not needed for pickling. There is no need to chop the greens. The garlic just needs to be disassembled into slices without peeling it. Then, in combination with pepper, it will serve as an excellent savory snack.

The pods are washed and pierced at the stalk with a toothpick or knife so that there is no air inside the peppers. The next task is to slightly soften the pods. To do this, they are placed in a pan of water, boiling water is poured into it and kept under a closed lid for 3-4 minutes. Then the water is drained. This must be done at least three times. This method will allow the peppers to become softer, but not lose their shape. The same result can be achieved if the pods are blanched in boiling water for 2-3 minutes, and then turn off the heat and leave them in the pan, covered, for another quarter of an hour.

Pickling jars are sterilized in advance. For 1 kg of peppers you will need 3 jars of 0.8 liters or 5 jars of 0.5 liters each.

After all the preparation, you can start preparing the marinade. Add 6 tsp to 1.5 liters of water. granulated sugar, add salt to the water to taste, add all the green leaves, cloves of garlic, 6-8 bay leaves, 15 black peas and 5-6 allspice peas, 1 tbsp. l. coriander seeds and 4-6 cloves. The marinade is boiled and grape vinegar is poured into it. Then the marinade should boil for a couple more minutes.

Green leaves along with garlic are placed at the bottom of glass jars. Peppers are placed on top of them and the contents are filled with hot marinade with spices to the very top. After this, the jars are sealed. They can be stored at room temperature.

In the video, Olga Papsueva talks about the secrets of pickling hot peppers at home.

Pickling

Pickling is an excellent way to prepare for the winter, because it allows you to preserve the maximum in vegetables. useful vitamins And minerals. Hot peppers can be pickled in different ways.

If the house has the opportunity to store food in a cool place, for example, in a cellar, hot pepper pods can be pickled without rolling them into jars. The peppers are pre-baked in the oven until they become soft and allowed to cool. Then the pods are placed in pre-sterilized dry jars, placing peeled garlic cloves, dill sprigs, horseradish and black currant leaves between the layers of pepper.

To prepare the brine, 60 g of salt (not iodized!) and 80 kg of vinegar are diluted in 1 liter of water. Water is boiled, allowed to cool and poured into jars with pepper. Under pressure, the pickles are left at room temperature for three weeks, and then taken out into the cold.

If there is no cellar or cool veranda in the house, the jars are filled with hot brine, a little vinegar is added and sterilized: 0.5 liters for 20-25 minutes, and 1 liter for 35-45 minutes. After this, the jars are closed with lids. They can be stored at room temperature.

In the video, Maxim Punchenko shows how to prepare tsitsak - hot salted pepper in Armenian style.

Pepper paste

Hot pepper pastes are used in the cuisines of almost all Asian countries and many Mediterranean countries. They are added to already ready meals, as well as when cooking soups and while stewing meat and fish. For a fragrant spicy paste you need only five ingredients: 100 g hot pepper, 1 kg bell pepper, 5 heads of fresh garlic, 2 tbsp. l. salt and 5 tbsp. l. vegetable oil. To add different flavors while preparing the pasta, you can add cilantro, celery or mint.

Both types of peppers are washed and seeded. Garlic is also peeled. Then grind the peppers and garlic in a blender or food processor until smooth. The resulting puree is placed in cheesecloth and hung so that the juice drains. Under no circumstances should it be thrown away! The juice from the peppers can be frozen in small serving containers, such as ice cubes, and used as a seasoning during the winter months.

The drained puree is transferred to a baking sheet, salt and butter are added to it and mixed thoroughly. In an oven preheated to +150°C, the pepper paste is cooked for about an hour. Store it in small plastic containers in the freezer. It is recommended to store the opened paste in the refrigerator and use it within 10 days.

Canning hot peppers without salt

Hot pepper itself is an excellent antimicrobial agent. That is why it is consumed in large quantities in southern countries. Due to their antimicrobial properties, pepper preparations can be made with unusual preservatives.

To preserve hot peppers without salt and vinegar, you first need to wash, dry and pierce them with a toothpick. The whole pods are then filled into sterile jars and extra virgin olive oil is poured over the top. If desired, you can add some herbs to the pepper. The jars are covered with lids and stored in a dark place. With this type of preservation, olive oil will acquire a bright peppery aroma and become spicy in taste. Therefore, it can be used in winter as a salad dressing.

In another way, hot peppers are preserved using natural apple cider vinegar. The preparation of pods and jars is the same as for oil preservation, only the pepper is filled with vinegar rather than oil. As in the first case, if desired, you can add herbs to it - mint, rosemary or oregano, as well as honey - 2 tbsp. l. for a 1 liter jar. The pepper will be ready to eat in a month. A fragrant and hot vinegar, like oil, is perfect for dressing fresh salads.

Pickled hot peppers will perfectly complement the taste of many dishes in the cold, stingy winter. The recipe is simple, and preparing this seasoning will not take much time: the snack is quite spicy, so the family will need several small jars.

Ingredients:

• peppers;
• 1 liter of water;
• 25-30 g salt;
• vinegar 9% – 1 tsp;
• spices as desired;
• 20-25 g sugar.

How to cook:

1. Jars and lids for rolling should be sterilized, the peppers should be washed thoroughly and dried on a paper towel. If the fruits are used whole, then the peppers should have intact pods; the tails can be left, so the peppercorns look more beautiful.
2. Spices are added as desired: mainly garlic, allspice, horseradish (root or leaves), dill, basil, cherry or currant leaves. In addition, you can add clove stars and a small piece of cinnamon, just don’t overdo it.
3. Now you should prepare the marinade: for this you will need to mix water, salt and sugar, bring to a boil and wait for the bulk ingredients to dissolve.
4. Place fruits and spices in prepared jars and pour boiling marinade over it all.
5. Let stand for 5 minutes and pour the marinade into the pan.
6. As soon as the liquid boils again, repeat the procedure.
7. We do the same for the third time.
8. Before rolling, add 1 teaspoon of 9% vinegar to each jar.
9. Cover the jars with warm material until completely cooled.

This product will be perfectly preserved at room temperature. If you can preserve hot peppers in liter jars, then you can add small tomatoes and slices of sweet bell pepper, the fruits will be extremely tasty.

Pickled hot peppers from Georgia

This ingredient will add piquancy to any dish; among other things, this dish is an excellent preventative against colds.

Step-by-step recipes for pickled saffron milk caps: tasty and simple preparation

Ingredients:

• peppers;
• 3-5 peeled cloves of garlic;
• 2-3 pieces of black and allspice;
• carnation star;
• 40 g salt;
• 50-60 g granulated sugar;
• 5 g vinegar 9%;
• a few pieces of horseradish leaf.

Cooking process:

1. Place the washed and dried hot pepper pods into prepared jars, which should be scalded with boiling water and dried.
2. Place spices and herbs between the fruits. You shouldn’t fill the jar to the very edge; filling it “to the shoulders” is quite enough.
3. Now fill the vessel with boiling water and leave for half an hour.
4. Water, saturated with the aroma of spices, is excellent for preparing marinade. Drain the water from the jars into a saucepan.
5. Dissolve salt and granulated sugar in the liquid, put the pan on the fire, bring to a boil. For preservation, it is best to use enamel dishes.
6. Pour the boiling marinade over the peppers again and let sit for 10 minutes.
7. In order for the jars to last all winter and not spoil, we do the same thing again.
8. Now the jars can be rolled up, but before that, add 5 g of vinegar with a strength of 9% to each vessel.

The workpiece will stand quietly until spring, even at room temperature. If such a snack seems too spicy, then the hot pepper can be pre-soaked in cold water: the more often you change the water, the softer the taste of the spicy fruit will be.

Korean recipe

Korean salads are extremely popular dishes and are in great demand among the population. Any housewife, even a beginner, can prepare such a salad. Vegetables can be very diverse, but the dressing is almost the same everywhere: seasonings, vinegar and sunflower oil, in which the onions were previously fried.

We save garlic arrows until the next harvest

To prepare the twist you will need:

• 1 kg of hot pepper, red or green;
• half a head of garlic;
• 70 ml 6% vinegar;
• half a tablespoon of salt;
• half a tablespoon of sugar;
• 1 teaspoon ground red pepper;
• 1 teaspoon ground black pepper;
• 1 teaspoon coriander seeds;
• 400 ml water.

If you are preparing hot peppers for storage in winter, then the jars must be sterilized, and if you intend to use them immediately, then the process of disinfecting the dishes can be skipped.

Cooking process:

1. First, table salt and granulated sugar are dissolved in water.
2. Place the dishes on the fire, after boiling, add red and black pepper, chopped garlic and coriander.
3. The vinegar is poured into the pan last, before the marinade is poured over the peppers.
4. The jars are cooled and after three days you can enjoy the finished peppers.

With vinegar and honey

To prepare this wonderful snack you will need:

• hot pepper – 5 kg (prepare pods of different colors);
• 250 g of honey (you can even use candied honey, but it is better to melt it in a water bath or in the microwave);
• 1 liter of 6% vinegar;
• 360 ml sunflower oil (you can take less, but in this case you need to add water);
• 2 teaspoons table salt;
• 2 heads of garlic, which must be peeled;
• spices to taste (allspice, bay leaf, cloves).

How to cook:

1. Place the washed vegetables tightly in glass jars.
2. Prepare a marinade from vinegar, oil and salt.
3. Honey is added at the rate of 2 tablespoons per 1 glass of vinegar, but the sweetness can be adjusted to your taste.

In this form, the workpiece can be stored for a long time without seaming, but the jars should be kept in a cold place: this can be either a refrigerator or a cellar.

"Honey Taste"

Hot red peppers can compete well with the usual pickled cucumbers and tomatoes. Unusual snack bright color goes well with meat dishes. For those who prefer spicy dishes, pickled bitter peppercorns will become an indispensable preparation for the winter. In order for the snack to have a rich aroma, honey must be taken natural. Its delicate texture will add silkiness to the marinade and a beautiful golden color.

Canned zucchini stew for the winter

Ingredients:

• 3 kg of bitter red peppercorns;
• 500 g vinegar;
• 500 g vegetable oil;
• 400 g honey;
• 40 g salt;
• laurel leaves;
• black peppercorns.

Cooking process:

1. Prepare the container: glass jars must be sterilized.
2. Line the bottom of the jars with bay leaves and a few peppercorns.
3. Wash the fruits, dry them and remove the seeds.
4. Cut the peppercorns into three segments and stack them on top of each other like a nesting doll.
5. Mix sunflower oil, honey, salt, vinegar in a saucepan. Place the container on the fire and bring to a boil.
6. Pour the prepared marinade over the peppercorns.
7. Sterilize the jars for 10 minutes and roll up.
8. You can store it both in the cellar and in the refrigerator.

You can put a few cherry tomatoes in a jar of hot peppercorns. Tomatoes of the same color will also acquire a sharp and rich taste.

Homemade hot pepper

The spicy appetizer diversifies the taste of all kinds of homemade dishes made from meat, fish and vegetables. Not only is it really tasty, but also very healthy. Hot pepper will replace many cold medications, help strengthen the immune system and cleanse the veins. To make sure that this is a wonderful seasoning, prepare a small half-liter jar for testing.

Cooking process:

1. IN hot water add spices, except vinegar and oil, cook the chopped peppers in this marinade for about 5 minutes.
2. Using a slotted spoon, remove the peppers from the pan and place tightly in a clean jar.
3. Add vinegar and vegetable oil to the remaining brine and let the marinade boil.
4. Pour the hot liquid into the jar and immediately seal it with a sterile iron lid.
5. Place the jar upside down until completely cooled. There is no need to sterilize it.

In cool conditions, the preparations will last well into the winter.

Preserving hot peppers for the winter (video)

When preserving this wonderful appetizer for future use, it is important to remember that hot peppers, even pickled ones, are contraindicated for people with a sick stomach, liver or kidneys. Avoid giving this product to children, it is very dangerous for them. digestive system little man. To avoid burning the skin of your hands, cook with gloves. And do not touch your eyes under any circumstances: irritation is very painful. If you take all precautions when preparing and consuming hot pickled peppers, this snack will only make you healthier.