Hot pepper is a rather spicy vegetable that adds spiciness and brightness to almost any dish. He is loved by all fans of “spicy” foods, so he is a frequent guest in their kitchen. Together with additives such as horseradish and garlic, it will give the dish unforgettable flavor notes, very much appreciated by lovers of savory treats. Why is hot pepper so popular? Scientists give the answer to this question. Thus, its use promotes the production of endorphins, that is, hormones of happiness. Therefore, when a person eats spicy food, he enjoys it. At the same time, the immune system is stimulated, blood circulation improves, stress is reduced, and pain disappears.

Hot peppers can be prepared for the winter; there are many ways to do this. It can be salted, pickled whole or with additives, dried, fermented, preserved in vinegar or lemon juice, olive oil, etc. This is what we will talk about today.

Pickled hot peppers ( whole)

Ingredients: hot pepper, seasonings to taste (peppercorns, horseradish, cherry and currant leaves, as well as dill umbrellas, basil, garlic, cloves and cinnamon). Marinade: for one liter of water take two glasses of sugar and four teaspoons of salt, put one spoon of vinegar in each liter jar.

Preparation

Before making pickled hot peppers for the winter, their pods are washed and the dry ends are cut off. Seasonings and pepper are placed in prepared jars, which are first scalded with boiling water. The container must be filled up to the hanger. Then the water is brought to a boil, salt and sugar are added and the contents of the jars are poured, closed with nylon lids and the container is set aside until it cools. Then the brine is poured into a saucepan, brought to a boil and the jars are poured again. They are also closed and left for five minutes. Then the brine is drained again, boiled and the jars are poured one last time, after pouring vinegar into them. The container is sealed, turned upside down and cooled.

Pickled peppers, minced

Ingredients: one kilogram of hot pepper, half a glass of apple cider vinegar, one tablespoon of salt.

Preparation

We prepare hot peppers for the winter as follows: wash ripe pods of any color, cut off their stalks and pass them through a meat grinder without removing the seeds. The resulting mass is mixed with salt and vinegar and placed in sterilized jars, then closed with lids and placed in a cool, dark place.

This seasoning goes great with fried meat, fish, first courses, and can also be added to adjika.

Basic rules for pickling hot peppers

There are many recipes for making hot pepper. They may differ in some nuances, but the basic principles of pickling remain the same. IN mandatory products such as salt, vinegar and seasoning made from allspice and black pepper, cloves and cinnamon should be present. Dill, garlic, celery and ginger are often used. It is best to take coarse salt, since fine salt often contains iodine, which can discolor the pods. Of course, you can use apple or wine vinegar, but concentrated table vinegar is the best option. All spices must be added whole, otherwise the brine will turn out cloudy. Dishes for pickling should be made of glass or aluminum, since such a surface does not react with vinegar and will not give the dish an unpleasant aftertaste. Pickled hot peppers must “ripen” within three weeks, and can be stored for up to one year. But after four months it becomes a little soft. If a jar of vegetables has been opened, then it should only be stored in the refrigerator, covered with a nylon lid.

Hot peppers in oil marinade

Ingredients: hot pepper, spices to taste (herbs), garlic, horseradish root, as well as bay leaf and peppercorns. For the marinade: take half a liter of apple cider vinegar per liter jar and olive oil, one spoon of honey.

Preparation

The pods are washed and dried well, placed tightly in prepared jars, topped with garlic and herbs, added Bay leaf, peppercorns, chopped horseradish root. Prepare the marinade: combine vinegar and oil, add honey, mix everything well, fill the jars and cover with nylon lids. The pepper is stored in a warm place for three weeks, after which it will be ready for use.

Vinegar can be replaced with lemon juice, but in this case horseradish must be placed in jars.

Hot pepper in tomato juice

Ingredients: juice from three kilograms of tomatoes, one kilogram of hot red pepper, one spoon of salt, three glasses of sugar, five bay leaves, half a spoon of ground black pepper, thirty grams of garlic, five spoons of vegetable oil, and one spoon of vinegar.

Preparation

Hot peppers, the recipes for which we are considering today, are washed and dried. Banks are sterilized. The juice is put on fire, fifteen minutes after boiling, salt and spices are added, boiled for half an hour, after which add pepper pods and cook for twenty minutes. Then add crushed garlic and vegetable oil, while removing the bay leaf. Bring everything to a boil, add vinegar, mix well.

Place hot capsicums in jars, fill them with juice, roll them up and wrap them until they cool completely. It should be noted that in this dish the pepper is not as hot as the juice, although the taste of the latter is unpredictable and magnificent. Keep open jars best in the refrigerator.

The seasoning is great for pasta, meat, pilaf and soups.

Tsitsak

This spicy Armenian seasoning is perfect for pickles, cabbage and shish kebab. They only take pepper for her Green colour, it should be thin and burning.

Ingredients: six kilograms of hot pepper, ten liters of water, one bunch of dill, two glasses of salt.

Preparation

Hot peppers do not need to be washed; they are left on the table for two days to wilt. Then it is washed and each pod is pierced through with a fork. The prepared pepper is placed in a container, mixed with garlic and chopped dill, and poured with pre-prepared brine. To do this, the salt is first dissolved in cold water. The container is covered and placed under pressure for two or three days. Readiness can be determined by color: the pepper should turn yellow.

The jars are washed well, the pepper and dill are taken out, squeezed out, placed in containers and compacted. If there is brine there, it is drained. The pepper is pasteurized for ten minutes and rolled up, pouring hot brine.

Pickled hot pepper: recipe with squash and chili

Ingredients: thirty bell peppers, twenty squash, five chili peppers, bay leaves and peppercorns to taste, half a bunch of dill, one glass of salt, one and a half glasses of sugar, four hundred grams of vinegar, three liters of water.

Preparation

How to pickle hot peppers? The cooking recipe states that the pods must be washed, the vegetables cut in half and everything placed in prepared jars in layers. Water is boiled in a large container. The chili is cut into thin half rings, seasonings, dill and water are added to it and boiled for about half an hour. This is the marinade we will use to pour over the vegetables. Next, three-liter jars must be sterilized for thirty-five minutes, rolled up with lids and placed in a cool, dark place. Hot peppers are served with Mexican, Chinese or Thai dishes along with aromatic rice.

Hot peppers with green tomatoes

Ingredients: two cups diced green tomatoes, three chili peppers, two tablespoons of vegetable oil, one clove of garlic, one bay leaf, one quarter each of dried oregano, thyme, marjoram, three tablespoons of sugar, three tablespoons of salt, one liter of water, half a liter of table vinegar.

Preparation

The chili pepper should be cut into rings and placed in sterilized jars along with the rest of the vegetables. Next you need to prepare a marinade from water, vinegar, sugar and salt, add spices and vegetable oil. All this needs to be poured over the vegetables, cover them with lids, cool and put in a cold place for three days. Store the snack in the cold.

Hot pepper without vinegar

Ingredients: hot pepper, cold-pressed olive oil, garlic, herbs.

Preparation

Before preparing pickled hot peppers, the vegetables must be prepared: rinsed and dried, then put them in jars, which must first be sterilized. Fill completely with oil and close with a nylon lid. Store the snack in a dark place. The oil from the preparation is well suited for use in salads.

So we looked at how you can prepare hot peppers for the winter. Doctors say that this snack is great for those who do not suffer from gastrointestinal diseases. This product is rich in vitamins, beta-carotene, iron, phosphorus, choline and many other useful elements. Many are mistaken, claiming that hot pepper is harmful to health: if consumed in moderation, it will only have an effect on the body positive effect. Thus, the product helps to get rid of insomnia and improves the condition of complications. diabetes mellitus, normalizes the functioning of blood vessels, promotes increased activity nerve tissue brain, treats asthma, allergies, epilepsy, atherosclerosis and even benign tumors.

Hot pepper (red) has a strong spicy aroma and bitter taste. This is due to the content of capsaicin in it, which is not found in bell peppers. Some varieties are so hot that just touching the pod can cause skin irritation. This vegetable is rarely used in cooking. Moreover, its excessive consumption can lead to the development of malignant tumors, since it irritates the gastric mucosa. If you adhere to the norm, this will also be useful for the gastrointestinal tract, and will allow you to saturate the body with vitamins, minerals and microelements necessary for its normal functioning.

Preface

Pepper is one of the most piquant vegetables, which will add spiciness and brightness to dishes. Hot peppers pickled for the winter are the best option. It is recommended to cook it with the addition of horseradish, garlic, and various herbs. It will become the whole family's favorite dish. It can be salted, fermented, preserved with marinade, and you can also use it to make wonderful twists for the winter.

Nutritional value, indications and contraindications

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

Endorphin also:

• stimulates nervous system, forcing her to stay on her toes;
• strengthen the immune system, so a person gets sick less often;
• improves blood circulation;
• relieves stress and pain.

However, this vegetable is not useful for all people due to the endorphin content it contains. 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 peppers should be avoided.

For all other people, he is simply a treasure trove useful substances and vitamins. Among them 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;
• allergies;
• atherosclerosis;
• benign tumors

Let's look at the most popular and delicious recipes pickling, salting and canning. We will also share recipes for excellent preparations for the winter.

Pickled hot peppers for the winter: recipe and method of preparation

Main ingredients:

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

For the marinade you need to take the following ingredients:

• 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 place black currant, horseradish and cherry leaves on the bottom. Next, add chopped herbs (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 the bitter hot pepper. It must be washed and placed tightly in the jar up to its shoulders.

Pour boiling water over the preparation. Cover with a sterilized lid and let sit for 5 minutes. Then pour the water from the jar into a saucepan and prepare a marinade based on it. To do this, add salt and sugar to boiling water. Add vinegar 1 minute before boiling. The prepared hot marinade needs to be poured in, and then the jars can be rolled up.

The 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 regular and festive tables.

Marinating with vinegar can be replaced with lemon if you don’t like the sour note in the dish.

Pickling hot peppers for the winter: the best pickling recipe for the whole family

Main ingredients:

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

For the brine we take:

• 1 liter of water;
• 100 ml vinegar 6% or 60 ml 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 place it very tightly in sterilized jars.

Each layer must be layered alternately with garlic and herbs. Boil water for brine. Add salt, vinegar. Let cool. After this, fill the jars with cooled brine up to the shoulders.

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

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

Pickled hot peppers for the winter: a very simple recipe

Main ingredients:

• 1 kg hot pepper;
• 8 tbsp. l. salt.

Cooking method. Place the hot peppers on a tray and let them dry for 2 - 3 days. It should wrinkle and wilt slightly. Then prick it in several places with a fork.

Place the finished hot pepper in a bowl and fill it with brine. It is prepared from cooled boiled water with added salt.

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

Cover with a plastic lid and store the pickled peppers in the refrigerator. This pickled pepper is incredibly tasty, it goes perfectly with stewed vegetables and mashed potatoes. This is the best pickled pepper recipe. Your whole family will love it.

Spicy hot pepper twist without salt

Main ingredients:

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

Recipe. Wash the hot peppers and place them in sterilized jars. Apple vinegar, remove aromatic herbs and honey and pour into a jar with hot pepper. Store in a dark place for 1 month. Then it can be put in the refrigerator. Spicy and very aromatic hot pepper without salt is ready. This is an excellent preparation for the winter.

Canning hot peppers with tomatoes

One of the best combinations in cooking is the combination of hot pepper and tomato. It doesn’t matter what cooking technology you choose for this. This combination is optimal for fermentation, pickling, pickling and canning.

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

Main ingredients:

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

Recipe:

Wash the spicy hot peppers and fry them in a frying pan in vegetable oil. It should become soft, for this it is necessary to fry it on all sides.

To do this much faster and easier, you can use the oven. It must be heated to 180 degrees, and the baking sheet must be greased 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 rolling jars. Place baked or fried peppers in jars and pour boiling tomato juice over them.

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

Twist the finished preserve. An excellent preparation for the winter is ready. Bon appetit!

Hot peppers marinated in vinegar in a cold way are a spicy seasoning for meat and vegetable dishes. Such peppers will not only decorate yours, they will be an excellent addition to vegetables or.
Any type of hot pepper is suitable for harvesting, but first you should try what you are preparing. There are varieties so evil that a small jar will last you all winter, unless you are a fan of spicy Asian or Mexican cuisine.
It will take 20 minutes to prepare. From these ingredients you will get several 300 ml cans.

Ingredients:

- chili pepper – 600 g;
- filtered water – 0.5-0.7 l;
- vinegar 9% - 220 ml;
- granulated sugar – 100 g;
- table salt – 40 g.

Recipe with photos step by step:

I chose hot peppers of different varieties for preparation. It’s okay that the varieties won’t mix, but the jar will please the eye every time you look into the pantry.
Soak the peppers in a bowl of cold water, then wash thoroughly under the tap. Always wear rubber gloves when preparing chili. If capsaicin gets on the mucous membrane, then the sensations are not pleasant.




We take small jars, wash them thoroughly with soda, sterilize them over steam or dry them in the oven at a temperature of about 120 degrees. Boil the lids. Cut off the tails of the peppers and prick the pods with a sharp knife or toothpick. We cut large pods in half, marinate small ones whole.




Pour cold boiled water into the jars, then pour the water into a saucepan - this way you can very accurately determine the required amount of liquid.




Pour 220 ml of water from a saucepan, add salt and granulated sugar, bring to a boil, boil for 1 minute. Remove the saucepan from the heat, pour in the vinegar. Cool the marinade to room temperature.






Pour cold marinade over the chili so that the vegetables are completely drowned in it. The liquid should not reach the lid, leave about 1-2 centimeters free.




We close the jars with boiled lids and store them in a cold cellar or refrigerator.




Storage temperature from +2 to +4 degrees Celsius.
You will probably also like the recipe

IN last years Such preparation as . is becoming increasingly popular. There are no less methods and technologies for marinating spicy than sweet Bulgarian. They differ from each other in the technology itself - using sterilization and without sterilization, the composition of marinades, and additional ingredients that are used in the preservation process.

Therefore, it becomes obvious that the spicy one prepared according to one or another recipe will have a different taste and spiciness. The most frequently asked question among housewives who are planning to pickle it for the winter is the question regarding the varieties of pepper. Are all varieties of hot peppers suitable for canning?

Any variety is suitable for harvesting for the winter by preservation. This can be either green or red pepper of different varieties, ranging from large and long pods to decorative indoor pepper “Ogonyok”. Pickled hot peppers for the winter, step-by-step recipe The preparation of which I want to offer you will be cooked in a sweet and sour marinade, without sterilization.

Ingredients for a half-liter jar:

• Hot pepper – 200 gr.,
• Parsley – 2-3
• Black peppercorns – 3-4 pcs.,
• Garlic – 2-3 cloves
• Bay leaf – 1-2 pcs.,

For the marinade:

• Water – 1 liter,
• Salt – 1 tbsp. spoons,
• Sugar – 2 tbsp. spoons,
• Vinegar – 3 tbsp. spoons.

Pickled hot peppers for the winter - a simple recipe

Wash the hot pepper. Cut off the stalks almost to the root.

Wash the parsley and peel the garlic cloves.

Wash the jars thoroughly. Sterilize them. Let's leave the lids like that for now. If for other preservation you can use nylon steaming lids, then hot pickled peppers for the winter are closed only with metal seaming or screw lids. Place peppercorns, garlic cloves, parsley sprigs, and bay leaves on the bottom of clean jars.

Arrange the hot pepper pods tightly in rows.

All that remains is to prepare the marinade and pour it over the pepper, and also sterilize the lids. Place the lids in a bowl or pan and pour boiling water over them. Let them sit and steam for about 2 minutes. The marinade for strictly peppers will be classic - water, salt, sugar and vinegar. Add salt, sugar and vinegar alternately to boiling water.

Let the marinade boil for 2-3 minutes. It is not recommended to boil it for more than five minutes, as the vinegar will begin to lose its qualities. Pour hot marinade over hot peppers. Seal the jars with prepared lids. Hot peppers marinated in vinegar for the winter ready. We turn the jars of pepper over, put them on the lids and wrap them warmly. Leave it until completely cooled. After the jars of pepper have cooled, we take the pepper out to a cold room for further storage.

Pickled hot peppers for the winter. Photo

I offer you a few more recipes for pickling hot peppers for the winter. Let's look first at the most popular recipe for pickled hot peppers for the winter in Armenian style. This recipe is very similar to the recipe for pickled hot pepper tsitsak, which is served with in Armenia. But unlike it, the pepper will be preserved in jars and will be pickled in the winter without fermentation.

Ingredients:

• Hot pepper – 1 kg.,
• Carrots – 3 pcs.,
• Parsley - a small bunch,
• Dill - a small bunch,
• Garlic – 2 heads,

For the marinade:

• Water – 1 liter,
• Vinegar 9% - 4 tbsp. spoons,
• Salt – 2 tbsp. spoons,
• Sugar – 2 tbsp. spoon,
• Sunflower oil – 100 ml.,

Armenian pickled hot peppers for the winter – recipe

Wash the hot pepper pods. Cut them into two parts. Remove the seeds and stem. Wash the parsley and... Chop them finely. Peel the garlic cloves. Chop them finely with a knife. Grate the peeled carrots on a fine grater.

In a bowl, mix the herbs, chopped carrots and garlic. Add all the ingredients listed in the ingredients to boiling water. Boil the marinade for 2-3 minutes. Sterilize jars and lids for pickling hot peppers in a convenient way.

Place a layer of hot pepper on the bottom of the jar. Cover it with a mixture of herbs and garlic. Alternate layers until the jar is filled to the very neck. Next, fill it with marinade and roll it up. After this, turn over the jars of hot pickled peppers in Armenian style and cover until they cool completely.

It has a very unusual, simultaneously spicy and sweet-sour taste. hot peppers marinated for the winter with honey.

Ingredients:

• Hot pepper – 500 gr.,
• Allspice peas – 2-3 pcs.

For the marinade:

• Water – 1 liter,
• Salt – 1 tbsp. spoon,
• Honey - 3 tbsp. spoons,
• Vinegar 9% - 3 tbsp. spoons,
• Sunflower oil (refined) – 2 tbsp. spoons.

Hot peppers marinated for the winter with honey - recipe

Wash the hot peppers. The stalk can be cut off or left. Place them in clean, sterile jars. Add black peppercorns. Scald the lids with boiling water and cover the jars with them.

Add honey, vegetable oil, vinegar and salt to boiling water. Boil the marinade until the salt is completely dissolved. Pour the hot marinade into the jars of pepper. Seal and cover with something warm.

That's it, now you know how to marinate spicy Bell pepper for the winter. All that remains is to choose the appropriate recipe and start preserving it. I will be glad if these recipes for pickled hot peppers are useful to you in the future.

We are closing everything Bell pepper for future use in different forms. But today I will tell you how to prepare pickled hot peppers for the winter.

“Spark” of tomatoes, garlic and hot peppers for the winter

First, I’ll share a recipe for a winter snack “Ogonyok” made from tomatoes, garlic and hot peppers, which is suitable for meat dishes, potatoes and just a snack.

Necessary products for cooking:

• 3 kilograms of tomatoes;
• 150 grams of hot pepper;
• A kilogram of sweet pepper;
• 7 heads of garlic;
• A third of a glass of vinegar;
• A tablespoon of sugar;
• A glass of salt.

How we do it:

1. Twist the washed and peeled vegetables.
2. Add the remaining ingredients to the vegetable mixture.
3. Mix well and leave for ten hours until the liquid separates.
4. Drain off the liquid that has collected on the surface.
5. We put the remaining mixture into jars, close them, and store the “Spark” appetizer in the basement or refrigerator.

“Ogonyok” with walnuts

Let's prepare:

• A kilogram of tomatoes;
• 20 pieces of walnuts;
• 2 pieces of hot pepper;
• Half a kilogram of bell pepper;
• Large horseradish root;
• 300 grams of garlic;
• 50 grams of parsley;
• 70 grams of dill;
• A third of a glass of vinegar;
• A third of a glass of vegetable oil;
• Half a dessert spoon of salt;
• Half a glass of sugar.

Preparing the snack:

1. Twist the prepared vegetables, herbs, and nuts.
2. Salt, add sugar, oil, vinegar. Stir spicy snack until smooth.
3. Place in small glass jars and place in the refrigerator.

Note: to reduce the spiciness, the sauce can be served mixed with sour cream.

How to pickle hot peppers for the winter: a simple recipe

A really simple recipe for pickling hot peppers for future use.

• A kilogram of hot pepper;
• Liter of water;
• A glass of sugar;
• A glass of salt;
• Partial glass of vinegar.

Let's start cooking:

1. We wash the pods and let them dry. Place tightly in sterile jars. We will cook without sterilization, but with double filling.
2. Pour boiling water over the fruits. Let stand for 15 minutes, pour out the water.
3. Refill with marinade prepared from water with salt, sugar and vinegar.
4. We screw on the lids, let it cool, and put it in storage.

Pepper pods in spicy marinade

We will need:

• 350 grams of hot pepper;
• A glass of apple cider vinegar;
• Head of garlic;
• 3 sprigs of dill;
• 3 sprigs of cilantro;
• Sprig of mint;
• 500 milliliters of water;
• Dessert spoon of salt;
• 1.5 tablespoons coriander beans;
• A third of a glass of sugar;
• Laurel leaf;
• 2 clove buds;
• Pepper mixture.

We pierce the washed capsicums in the area of ​​the stalk.

1. Rinse the greens and peel the garlic.
2. Place the bitter pods in a container, add boiling water, cover with a lid, and let stand for 5 minutes. Pour out the liquid, pour in new boiling water again. Repeat 5 times.
3. Prepare the marinade from all the products specified in the recipe by boiling it for 3 minutes. Add vinegar at the end of cooking. Set aside, cover with a lid and let it sit.
4. Place the fruits in a sterilized jar, fill them with marinade and spices to the edge of the neck, and twist them. Wrap up for a day.

We transfer the cooled preservation to the cellar.

Hot pepper for the winter in Armenian style

I’ll tell you how to pickle hot capsicums for the winter. in an unusual way in Armenian.

• 2 kilograms of hot pepper;
• 4 heads of garlic;
• 70 grams of salt;
• A large bunch of parsley;
• 250 milliliters of vegetable oil;
• One and a half glasses of apple cider vinegar.

How to cook:

1. Wash the fruits, make longitudinal cuts, remove the seeds.
2. Chop the garlic and parsley and mix with salt.
3. Place the pods in a bowl, sprinkle with the prepared mixture. Leave with the lid closed for a day.
4. Mix oil and vinegar. Fry the infused fruits in this mixture.
5. We transfer them to dry, sterile jars, cover with lids, sterilize for twenty minutes, and roll up.

After air cooling, we take it to the cellar.

Whole pickled hot peppers for the winter in jars

I suggest preparing pickled hot peppers for the winter using two recipes. One of them is with butter, and the other is with honey.

With butter

For the first recipe we will need:

• A kilogram of hot pepper;
• A glass of vinegar;
• 2 glasses of vegetable oil;
• Medium head of garlic;
• A heaped tablespoon of salt;
• Half a glass of sugar;
• 4 small bay leaves;
• 14 peppercorns.

Wash the pods and cut off the tails. Peel the garlic and separate it into cloves.

1. Bring a liter of water with sugar, salt, spices, oil, garlic, vinegar to a boil. Cover with a lid.
2. Place the fruits into the boiling marinade in two stages and blanch for 5 minutes.
3. We sterilize two liter jars in the usual way. We put the seasonings from the marinade into each, place the pods tightly, pour boiling sauce over them, and roll them up.
4. Cover with a thick blanket and let cool.

We take the workpiece out for storage in a cool place.

Pickled peppers with honey

Let's take a liter jar:

• Hot peppers;
• 60 grams of honey;
• 30 grams of salt;
• A glass of apple cider vinegar.

We prick the washed fruits at the stem, place them tightly in a jar, and fill them with marinade. To prepare it, thoroughly mix vinegar with salt and honey.

We close the snack with a nylon lid and store it in the refrigerator or basement.

How to cold pickle hot peppers for the winter

Now I will tell you how to seal hot peppers for the winter in a cold way.

Have to take:

• A kilogram of hot pepper;
• A large bunch of dill;
• 100 grams of garlic;
• A bunch of parsley;
• 50 grams of salt;
• Liter of water.

How to prepare:

1. Place herbs, garlic, and washed hot peppers into sterilized jars.
2. Pour a liter of water into an enamel container and add salt. Let it boil, cook for a few minutes.
3. Remove the filling from the stove and cool.
4. Pour the cooled brine into the glass container with vegetables.
5. We close the workpiece with a nylon lid.

We put it in the refrigerator for storage.

Hot peppers for the winter “Yummy”: my recipe

When making vegetable preparations for the winter, I always close several jars of hot pepper whole. This pepper goes well with meat and vegetable dishes.

We will need the following ingredients:

• 700 grams of hot pepper;
• 2 large heads of garlic;
• 10 black peppercorns;
• 10 peas of allspice;
• A glass of wine vinegar;
• Liter of water;
• A tablespoon of salt;
• A tablespoon of sugar;
• A few sprigs of parsley and basil;
• 2 dessert spoons of ground coriander.

How to pickle:

1. Since we will be covering the whole pepper, we need to carefully select the fruits. They must be well ripened, without damage or stains.
2. We pierce selected washed vegetables with a toothpick near the tail. Place in a cooking container. Fill with water and bring to a boil.
3. Boil for three minutes, without letting it boil too much. Remove the pan from the stove and cover it with a lid. The fruits must be in hot water Fifteen minutes.
4. To prepare the filling, pour water into the bowl, add salt, sugar, whole cloves of garlic, herbs, and spices. Bring to a boil.
5. Add vinegar and cook for three minutes over high heat. Remove the brine from the heat and leave with the lid closed for ten minutes.
6. Place herbs and garlic from the infused brine at the bottom of the prepared jars. Carefully place the pods. Place herbs and spices on top. Fill with marinade.
7. We seal it hermetically. Leave it warm for a day.

Then we take it out for storage.

Spicy winter snack made from tomatoes and chili peppers: recipe

This appetizer made from tomatoes and chili peppers is quite spicy, but very tasty and aromatic. Since this is a simple recipe, even a novice housewife can prepare it.

We take the following products:

• 2 kilograms of tomatoes;
• 500 grams of chili pepper;
• 4 large heads of garlic;
• Three quarters of a glass of sugar;
• A glass of salt;
• A quarter cup of vegetable oil;
• 70 milliliters of vinegar;
• A bunch of dill.

How to close:

1. Cut the washed tomatoes into several parts and twist them.
2. We clean the peppers from seeds, remove the stalk, and cut into large rings. Finely chop the greens.
3. Place the twisted tomatoes in an enamel container, add vegetable oil, sugar and salt.
4. Bring the sauce to a boil over medium heat, then add the vegetables. Cook the appetizer over low heat for twenty minutes. At the end of cooking, add herbs, chopped garlic, and vinegar.
5. After cooking, place the workpiece in jars and seal it hermetically. Wrap it in a blanket and leave it to cool until the morning. We put it away for storage in the cellar.

I advise you to pay attention to the video recipe for preparing hot peppers for the winter.