Chili pepper twisted with garlic is a spicy Korean seasoning. In Korean it is called "kochi". Kochi has a very hot taste, which is not surprising, since the seasoning is based on one of the hottest peppers in the world: it is peeled and minced through a meat grinder along with garlic in a 2:1 ratio.

A more familiar analogue of kochi to us can be called Georgian adjika: it is prepared in the same way as kochi, but its composition is a little more complicated: in addition to pepper and garlic, adjika includes spices and salt, and more complex and milder-tasting options contain tomatoes and eggplants and other vegetables. Kochi differs from adjika in that it has a pure, sharp taste without impurities and does not tolerate any unnecessary additives.

If you are interested in the rich world of Korean cuisine, we recommend starting your acquaintance with Korean carrots, panchani or eggplant hee.

Cooking recipe in stages:

Preliminary processing

In order to prepare such peppers, we need very hot red peppers. Wash the pepper and carefully remove the seeds and stems. In this case, you don’t have to worry about appearance pepper - chop it up anyway. But you should take care of the safety of your hands - pepper juice is very caustic, so we strongly recommend cleaning it with rubber gloves.

Basic processing

Grind the prepared pepper together with the garlic through a meat grinder. For better mixing, we recommend alternating the scrolling of the garlic and pepper - this way they will mix well even during the scrolling process. You can also use a blender for grinding. Add salt, mix well. You can taste the resulting product - it should be quite salty. However, try it very carefully - if you took good pepper, the product will be very hot.

Decorating the dish and serving it on the table

Throughout the entire cooking process, it is advisable to wear gloves to avoid getting pepper on your skin.

Yangnim (Korean secret seasoning)))

I reveal the secret of taste Korean dishes- it’s all about the seasoning, which, no matter how you look in stores, you won’t find! This seasoning gives a special color and aroma to salads, and it’s not even worth mentioning the fiery and at the same time spicy-pleasant taste!
This beauty can be stored for years (if you have prepared too much) without spoiling at all. I try to make such a preparation once every two years, what can you do, mother laziness is ahead of us..., well, the rest of the text!
Garlic - 1 kg
hot pepper (this time I had a very hot one, which is small with thin flesh, but in general I like hot peppers, which are long and twisted, I think they are more “rich”))) - 600g
red bell pepper - 400g
Figuratively speaking, the ratio of pepper to garlic is 1:1, but the spiciness of the finished product can be adjusted by replacing a certain amount of hot pepper with bell pepper.

I soaked the garlic in water overnight (this makes it easier to clean!)

This year I peeled the seeds from the hot peppers, I didn’t have to peel them, but my equipment was impenetrable,

so I boldly dealt with the pepper innards! This was the most difficult part of the job. Then everything is simple. Grind all the ingredients in a meat grinder,

mix

and add salt. There is no need to skimp on salt; I poured ALMOST half a pack into this amount of garlic and pepper (350 grams exactly). Great importance has the “salinity” of salt, so to speak. Therefore, try not to over-salt; it is better to let it sit for an hour (so that the salt dissolves). and then taste it and if everything suits you...


That's all. Now to the jars and to the pantry.
And here is the most delicious Korean sandwich:

improves immunity, kills pathogenic bacteria, promotes the breakdown of cholesterol and eliminates cholesterol plaques in blood vessels, etc., etc.! Well, simply put, it’s TASTY and HEALTHIER. Cheers!

RECIPE FOR TWISTED HOT PEPPERS

You will need: 1kg hot pepper, ½ cup 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.

This snack has a low calorie content - only 27 kcal per 100 g. It contains 4.7 g of carbohydrates. There is an equal amount of fat and protein - 0.9 g each. Many people believe that eating spicy foods is harmful. Yes, there is partly some truth in this. For people with gastrointestinal problems, such food is really contraindicated.

For the rest, it is even beneficial in moderation. For example, this product is high in sodium. Namely, this element is responsible for the water-salt balance in the body. In addition, hot peppers contain a lot of beta-carotene, which is converted in the body into This is a miracle element with antioxidant, anti-atherosclerotic, oncoprotective and restorative functions. Hot peppers also contain copper, iron and other valuable substances.

How to pickle hot peppers in oil for the winter

This appetizer comes from Bulgarian cuisine. It's called "Pukani chushleta", which literally translates to "cracked little pepper". To prepare it, I advise you to use hot pepper of the “Shipka” variety. However, if this is not the case, you can try to do it with something else. Only then be sure to write how it turned out for you.

The recipe for this snack is:

• a kilo of hot pepper;
• 120 ml refined vegetable oil;
• 4 tbsp. spoons of sugar;
• 2 tbsp. spoons of salt;
• 1 carrot;
• 400 ml 6% vinegar;
• 6-8 garlic cloves;
• parsley + dill (greens).

We wash the pepper and let it dry on a towel. Meanwhile, mix vinegar with salt, butter and sugar. Leave this mixture for 5-7 minutes until everything is completely dissolved.

Chop the washed greens and leave the garlic in whole cloves. Cut the peeled carrots into rings.

Afterwards, fry the pepper in a dry frying pan until lightly blackened on the sides. During this heat treatment, the fruits begin to crack (this is where the name of the dish comes from). I recommend frying this volume in several batches - this way everything will be fried more evenly.

Place hot peppers in sterilized half-liter jars. Try to stuff it more densely, sprinkling it with garlic, carrots and herbs. Pour the marinade on top, cover the jars with metal lids, sterilize for about 15 minutes and seal. Well, then the classic of the genre - turn the dishes upside down and wrap them up. And when the workpiece has cooled, move it to the closet.

A simple way without sterilization - cook with honey

This cooking option is truly incredibly simple. Try making one jar and you will fall in love with this recipe.

You will need hot peppers (the quantity is based on how much will fit in a liter jar). You also need to prepare 2 tbsp. spoons of honey (it can be replaced with 4 tablespoons of sugar). Also, stock up on a glass of 9% vinegar.

We wash the peppers, dry them with a kitchen paper towel and place them tightly in a sterile liter jar. Heat the vinegar to a comfortable temperature and mix it with honey or sugar. Pour this marinade over the vegetables. Cover the top of the jar with a lid and place in a cool place. After a couple of months of marinating, you can take out the appetizer and take a sample.

More details step by step recipe hot pepper with honey is described in detail in this video.

Marinate onions with chili peppers for the winter

This yummy can be added to salads, pizzas, first courses, and put on sandwiches. Or you can serve it as an appetizer. This is such a versatile dish. For one half-liter jar you will need:

• 2 pcs. large red onion;
• 2 peppers (not very hot);
• 200 ml 6% wine vinegar;
• 1 teaspoon coriander grains;
• 1 tbsp. spoon of salt;
• 120 ml water;
• 3 tbsp. spoons of sugar.

Cut the peeled onion into thin half rings. We wash the pepper, wipe it with a paper kitchen towel and cut it into not very thin rings. Place the onions and peppers in a clean jar in layers.

Prepare the marinade. To do this, mix water with sugar, vinegar and salt. Next, add coriander seeds. Bring the mixture to a boil and pour it over the vegetables. They should be completely covered. Therefore, if the marinade is not enough, add boiling water to the jar.

Cover the container with a nylon lid. Cool the workpiece and leave it in the cold for a couple of days. Afterwards, you can open the preparation and taste it.

By the way, the longer this snack is stored in the refrigerator, the tastier it turns out. And from experience I can say that onions are eaten much faster than peppers. If it runs out in the jar, you can report it.

Cold marinate hot peppers in vinegar

This dish is spicy with a pleasant sourness. For it you will have to take:

• 400 g of Ram's Horn pepper;
• 250 g sugar;
• 400 ml 9% table vinegar.

The cooking process will take no more than 10 minutes. But the result will please you all winter. First of all, wash the hot Bell pepper, wipe it with a paper towel and cut off the tails. We make several punctures along each pepper with a fork. Place the peppers in jars; the container must be sterile. Next, pour sugar (the same amount) into each bowl. Sugar will soften the heat of the pepper and make it more tender. Then add vinegar.

Cover the jars with metal self-screwing lids. We turn the jars over several times so that the sugar crystals dissolve and send the workpiece to the cold. After 2-3 months, hot peppers prepared according to this recipe can be put on the table. By then it will be marinated.

And in this video hot way marinating for the winter with vinegar essence 70%. The option is very simple, next year I’ll try to make a couple of jars like this.

Adjika of red pepper and jalapeno with tomatoes

Let me make it clear right away - do not peel the seeds from hot peppers. All the heat is concentrated right here. So why do this? We initially add pepper for spiciness?

To prepare 6 liters of adjika you will need the following set of products:

• 6 kg red bell pepper;
• a large bunch of parsley;
• 500 g garlic;
• 1.7-2 kg of thick tomato puree (just twist the tomatoes and boil the pulp);
• 500 ml vegetable oil;
• 300 g jalapeno;
• salt + sugar (to taste).

We pass the peeled garlic through a meat grinder. Pour oil into the pan, add garlic gruel, mix everything and leave for 15 minutes. Meanwhile, wash the bell pepper and remove the seeds. And then we grind the fruits in a meat grinder.

We remove the tails from the jalapeno and also grind it into pulp in a meat grinder. Place the pan with the garlic-butter mixture on the stove. Cook the mixture for a couple of minutes over low heat. Then add chopped bell pepper and jalapeno.

Mix everything thoroughly and cook over low heat for about an hour, stirring occasionally. Otherwise, the adjika will burn on the pan. Next, chop the parsley with a knife and place it in the pan. Then we enrich the mixture with tomato puree and add the spices - salt + sugar. Add a little at a time, mix and immediately take a sample.

At the same time, adjust the spiciness of adjika - for this I recommend using ground red pepper. When stored, the pungency of adjika decreases. That is, when cooked, it should be a little spicier than you want.

Adjika in Armenian

This snack has a spicy taste. To prepare it you will need:

• 2.5 kg red sweet pepper;
• 600-700 g tomato paste;
• 500 g hot red pepper;
• 100 g garlic;
• 1 tbsp. spoon of khmeli-suneli;
• 1.5 tbsp. spoons of salt;
• 1 tbsp. spoon of coriander seeds;
• dried dill.

We wash the pepper (we remove the seeds from the bell pepper, and cut off the tails from the hot pepper) and pass it through a meat grinder. Then we put the paste on the stove and cook over low heat for about an hour. Don't forget to stir the contents of the pan from time to time.

Then we put the adjika into sterile jars and seal them with metal self-screwing lids. Then turn the dish over, wrap the preserved food and let it cool. Well, then move it to the cellar.

Armenian pickled green capsicum

This appetizer is prepared with a special hot pepper called tsitsak. It is thin and long, yellowish-greenish in color. Although it is spicy, it is not hot. A couple of things can be easily mixed with meat. The recipe for the dish is as follows:

• 3 kg of cicak pepper;
• a couple of heads of garlic;
• dill greens;
• a glass of salt;
• 5 liters of water.

Before cooking, Tsitsak should be left for a couple of days, spread out in the kitchen or on the balcony. As a result, the fruits should wrinkle slightly and wilt. After this, we wash the tsitsak, prick it with a fork in 2-3 places and place it in the pan. We wash the greens, chop them coarsely with a knife and place them in a bowl with the pepper. Add peeled garlic cloves there.

We make the brine. To do this, dissolve salt in cold water and pour this marinade over the peppers. Cover the pan with a flat plate on top and put pressure on it. Leave the workpiece at room temperature for several days. It’s difficult to say how long the tsitsak should be fermented. It may take from 3 to 8 days. Still, there is a sure sign that will help you make sure the pepper is ready. This is the color of the fruit - they will turn yellow.

Next, place the tsitsak with garlic and herbs in a colander. To remove excess liquid, I even recommend squeezing the workpiece a little. Then transfer everything into clean jars. You need to lay it more tightly to accommodate everything. In principle, you can then sterilize the jar for 15 minutes and roll it up.

There is another preservation option. You need to cook a new brine (1/5 cup of salt per 1 liter of water) and pour the hot marinade over the tsitsak. Afterwards, you should sterilize the preservation for about 10 minutes. And then you need to seal it, turn the container upside down and wrap it up. When the preservation has cooled, transfer it to the closet.

Additional Tricks

Before you start working with hot peppers, you need to take care of protection. This product is highly irritating when in contact with the skin for a long time. And if you have wounds on your hands, the pain will become unbearable. Therefore, work with this vegetable only with gloves. And one more thing - hot pepper esters can severely irritate the respiratory tract. Sometimes they even cause a throat burn. To avoid this, wear a medical mask before handling a burning product.

You can marinate hot peppers of any variety and color. The jar makes a very beautiful “traffic light” :) Bell peppers, onions, etc. can be an excellent addition to a hot product. Don't be afraid to experiment - it's hard to screw up anything here. By the way, recipes for pickling sweet bell peppers. I have prepared several proven recipes for you.

If your pepper is too hot, you can reduce its heat. To do this, soak ice water for a day. Only during this time will you have to drain it several times old water and fill in a new one.

Now I am calm, because you have become real experts in the field of pickling hot peppers. You can even advise your friends on how best to preserve. If you have your own signature recipes, share them in the comments. And to improve your culinary skills, subscribe to updates. I say goodbye to you: see you again, my dear friends!

For the marinade:

• 800 ml water
• 100 ml vegetable oil
• 30 g salt
• 150 g sugar
• 100 ml 9% vinegar

Cooking method:

To pickle bell peppers according to this recipe, you need to cut them into slices. For the marinade, mix all ingredients and bring to a boil. Dip the peppers in small portions into the boiling marinade and blanch for 5 minutes. Then transfer with a slotted spoon into prepared jars and pour over the boiling marinade. Roll up the jars, turn them over and wrap them until they cool.

Pepper marinated with garlic.

Ingredients:

• 2 kg bell peppers of different colors

For the marinade:

• 1 liter of water
• 100-120 g sugar
• 30 g salt
• 70 ml vegetable oil
• 100 ml 9% vinegar
• 10g garlic
• Bay leaf
• allspice and black peppercorns to taste

Cooking method:

Peel the bell pepper and cut into rings. For the marinade, bring water to a boil, add spices, chopped garlic, butter, salt and sugar. If the pepper is not sweet enough, you can add more sugar. Blanch the peppers in the boiling marinade for 10 minutes, then put them into prepared jars with a slotted spoon. Add vinegar to the marinade, boil and pour in the pepper. Immediately roll up jars of sweet peppers marinated according to this recipe, turn them over and wrap them until they cool.

Ingredients:

• 3 kg bell pepper

For the marinade:

• 1 liter tomato juice
• 30 g salt
• 25 g sugar
• 20 g garlic
• 5-10 g fresh hot pepper

Cooking method:

For this recipe for pickled peppers, you need to remove the stems and seeds from the fruits, cut them as desired, and place them in sterilized jars. For the marinade tomato juice bring to a boil/add garlic passed through a press, chopped hot pepper, salt, sugar, boil for 2 minutes. Pour boiling marinade over peppers. Sterilize jars: 1 liter volume - 15 minutes, 2 liter volume - 20 minutes. Then roll up, turn over and let cool.

Ingredients:

• 2.5 kg red and yellow bell peppers

For the marinade:

• 1 liter of water
• 300 g honey
• 100 ml 9% vinegar
• 150 ml vegetable oils
• 30 g salt
• allspice and cloves to taste

Cooking method:

Cut the bell pepper into halves, remove the seeds. To pickle peppers for the winter according to this recipe, you need to mix all the ingredients for the marinade and bring to a boil. Blanch the peppers in the prepared marinade in small portions for 3-4 minutes, then transfer to prepared jars. Pour boiling marinade over peppers. Cover the jars with lids and sterilize: 0.5 l volume - 10-15 minutes, 1 l - 15-20 minutes. Then roll up, turn over and wrap until cool.

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Look how delicious the pickled bell pepper looks in these photos:

Ingredients:

• 1.5 kg bell pepper
• 1.5 kg of dense sweet and sour apples

For the marinade:

• 2 liters of water
• 400 g sugar
• 200 ml 9% vinegar
• a pinch of salt

Cooking method:

Remove seeds from peppers and apples and cut into large slices. To prepare the marinade, add sugar, salt and vinegar to boiling water. Place peppers and apples in small portions into the boiling marinade and blanch for 1-2 minutes. Then transfer to sterilized jars and pour boiling marinade over them. Using this recipe for making pickled peppers, the jars should be immediately rolled up, turned over and wrapped until cool.

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Ingredients:

• 1.2 kg pepper
• 1 kg firm apples
• 30 g garlic

For the marinade:

• 1 liter of water
• 40 g salt
• 150 g sugar
• 25 ml 9% vinegar

Cooking method:

Before pickling peppers, you need to remove the seeds from the fruits and cut them into slices. Cut the garlic into slices. Place the prepared products in sterilized jars. Bring water with sugar and salt to a boil, remove from heat, add vinegar. Pour the marinade into jars, cover with lids and sterilize: 0.5 liter jars - 5-7 minutes, 1 liter - 10 minutes. Then roll up, turn over and wrap until cool.

Ingredients:

• 800-900 g bell pepper
• 400 g hot pepper

For the marinade:

• 900 ml tomato juice
• 50 g salt
• 50 g sugar
• 15 ml 9% vinegar
• 100 ml vegetable oil

Cooking method:

To use this simple recipe for making pickled peppers, you need to remove the stems and seeds from the fruits, place them on a baking sheet and bake in an oven preheated to 180 °C for 10-15 minutes. Place hot peppers into prepared jars. Bring tomato juice to a boil, add salt, sugar, vegetable oil, cook at low boil for 10-15 minutes. Pour in vinegar and remove from heat. Pour boiling marinade over peppers. Immediately roll up the jars, turn them over and wrap them until they cool.

Baked bell peppers in oil marinade

Ingredients:

• 2 kg multi-colored bell peppers
• 20 g garlic

For the marinade:

• 100 g vegetable oils
• 10 ml lemon juice
• 10g salt
• 5 g dried Italian herbs
• 2-3 g ground black pepper

Cooking method:

Before pickling bell peppers, they need to be washed, dried, greased with vegetable oil, placed on a baking sheet and baked in the oven for 15-20 minutes at 200 °C. Remove the skin and seeds from the baked peppers and save the juice released during baking. Mix oil, lemon juice, salt, herbs, black pepper, add the juice released from the pepper. Place the peppers tightly in jars, pouring marinade over each layer. Sterilize 0.5 liter jars for 15 minutes. Then roll up, turn over and wrap until cool.

Peppers stuffed with eggplants.

Ingredients:

• 1 kg bell pepper
• 700 g eggplants
• 200 g carrots
• 30 g garlic
• 70 ml vegetable oil

For the marinade:

• 1.5 kg tomatoes
• 30 g salt
• 30 g sugar
• Bay leaf
• black and allspice peas
• dried dill and basil to taste

Cooking method:

For this recipe for pickled bell peppers, you first need to prepare the filling: peel the eggplants, cut into large slices, sprinkle with salt, mix and leave for 20 minutes. Then rinse, squeeze and finely chop. Grate the carrots on a fine grater and fry in oil until soft. Add eggplants, simmer for 10-15 minutes. Core the bell pepper, blanch in boiling water for 5 minutes, and drain in a colander. Fill the prepared peppers with eggplant filling, place in prepared jars, sprinkle with finely chopped garlic. Grind the tomatoes using a blender. Bring the mixture to a boil, add salt, sugar, spices and herbs, cook for 15 minutes. Pour hot marinade over peppers. Sterilize 0.5 liter jars for 15 minutes, 1 liter jars for 25 minutes. Then roll up and wrap until cool.

Ingredients:

• 2 kg yellow and red bell peppers

For the marinade:

• 500 ml water
• 500 ml apple juice
• 50 g salt
• 80-100 g honey
• 50 ml 9% vinegar
• 50 ml vegetable oil
• 2-3 buds of cloves
• pinch of cinnamon

Cooking method:

Cut the bell pepper as desired. To marinade pickled bell peppers for the winter according to this recipe, you need to mix all the ingredients (depending on the sweetness of the apple juice, you can increase or decrease the amount of honey), bring to a boil and simmer for 3-4 minutes. Blanch the peppers in the prepared marinade in small portions for 4-5 minutes, then transfer to jars. Pour boiling marinade over peppers. Cover the jars with lids and sterilize: 0.5 l volume - 10-15 minutes, 1 l - 15-20 minutes. Then roll up, turn over and wrap until cool.

Ingredients:

• 1.2 -1.5 kg bell pepper
• 3 cloves garlic
• 4 allspice peas

For the marinade:

• 1.2-1.5 liters of water
• 50 g salt
• 50 g sugar
• 50 ml 9% vinegar

Cooking method:

Carefully cut out the stem with seeds from the pepper. Place the prepared pepper tightly in a 3-liter jar, add garlic and allspice. Pour boiling water over, leave for 15 minutes, then drain the water and use to prepare the marinade. Add salt and sugar to it, bring to a boil, pour in vinegar and remove from heat. Pour hot marinade over peppers. Roll up the jar and wrap it until it cools.

As you can see in the photo, pickled bell peppers prepared according to this recipe can be used for stuffing:

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Ingredients:

• 1 kg bell pepper
• fresh hot pepper and garlic to taste

For the marinade:

• 1 liter tomato juice
• 40 g salt
• 4-5 black peppercorns

Cooking method:

Carefully cut out the stem with seeds from the pepper. Blanch the prepared peppers in boiling water for 3-4 minutes. Let the liquid drain. Place the pepper tightly in a sterilized jar, add chopped hot pepper and garlic. Bring tomato juice to a boil, add peppercorns, salt, boil for 2 minutes. Pour boiling marinade over peppers. Roll up a jar of homemade pickled peppers and wrap until cool.

Ingredients:

• 1 kg bell pepper
• 1 kg apples
• 200 g onions
• 15 ml lemon juice

For the marinade:

• 1 liter of water
• 100 g sugar
• 30 g salt
• 50 ml 9% vinegar
• 50 ml vegetable oil
• 5 allspice peas
• 4 black peppercorns
• pinch of cinnamon

Cooking method:

Wash the bell pepper, carefully cut out the stalk with seeds, blanch in boiling water for 2-3 minutes. Cut apples and onions into small cubes, sprinkle with lemon juice. Stuff the pepper apple filling and place in sterilized jars. For the marinade, bring water with spices, salt, sugar, and butter to a boil. Pour in vinegar and remove from heat. Pour hot marinade over peppers. Sterilize 1 liter jars for 15-20 minutes. Then roll up and wrap until cool. Jars of peppers pickled for the winter according to this simple recipe no need to turn over.

Ingredients:

• 1 kg bell pepper

For filling:

• 50-70 g dill
• 50-70 g parsley
• 40 g garlic
• 15 g fresh hot pepper
• 10 g sugar
• 20 g salt
• 50 ml vegetable oil
• 30 ml 9% vinegar

Cooking method:

To use this recipe for making pickled bell peppers, you need to rinse, dry, place on a baking sheet and bake in the oven until soft (it should darken slightly). Place the hot pepper in a bag, tie tightly and leave for 10 minutes. Then carefully peel and remove the core. Save the liquid released during baking. Grind dill, parsley, garlic and hot pepper in a blender, add salt, sugar, vinegar and oil. Place a little of the prepared filling into each pepper. Place the stuffed peppers in 0.5 liter jars, pour in the liquid released during baking. If it is not enough, add boiling water, filling the jars to the top, and sterilize for 15-20 minutes. Then roll up and wrap until cool.

Ingredients:

• 2 kg bell pepper
• horseradish leaves
• tarragon

For the brine:

• 1 liter of water
• 70 g salt
• 20 g sugar

Cooking method:

Wash the peppers and blanch in boiling water for 2 minutes. Then place tightly in a container, topping with horseradish leaves and tarragon. To make the brine, bring water with salt and sugar to a boil. Pour cooled brine over the pepper and place pressure on top. Leave at room temperature for 4-7 days. Then store in a cool place.

The following selection contains recipes with photos on how to pickle hot peppers at home:

Pickled hot green pepper.

Ingredients:

• 700 g hot green pepper

For the marinade:

• 1 liter of water
• 50 g sugar
• 30 g salt
• 20 ml vegetable oil
• 20 ml 9% vinegar
• 1 bay leaf

Cooking method:

For this recipe for pickled hot peppers, the pods need to be washed and the core and seeds should not be removed. For the marinade, mix water, salt, sugar, vegetable oil, add bay leaf, bring to a boil. Place the peppers in the marinade, blanch for 7-10 minutes, then transfer to jars. Bring the marinade to a boil, add vinegar, pour in pepper. Roll up the jars, turn them over and wrap them until they cool.

Spicy hot pepper.

Ingredients:

• 700-900 g hot pepper
• 20 g garlic
• 5-6 peas of allspice
• 2 bay leaves

For the marinade:

• 1 liter of water
• 60 g honey
• 30 g salt
• 100 ml 9% vinegar

Cooking method:

Before pickling hot peppers, they must be cleared of stalks and seeds (it is better to work with gloves). Place the pods in jars, add chopped garlic and spices, pour boiling water over them, leave for 10 minutes. Then drain the water. Add honey and salt to it, boil for 2 minutes, pour in vinegar and remove from heat. Pour boiling marinade over peppers. Roll up jars of hot peppers marinated according to this recipe, turn them over and wrap until cool.

Ingredients:

• 500 g hot pepper
• 20 g garlic

For the marinade:

• 350 ml water
• 150 ml 9% vinegar
• 100 g sugar
• 50 g salt

Cooking method:

To pickle hot peppers according to this recipe, you need to wash them and cut them into rings. Cut the garlic into slices. For the marinade, add salt, sugar, vinegar, and garlic to boiling water. Add hot peppers to the marinade and bring to a boil. Then transfer to a sterilized jar, pour in the marinade, roll up and wrap until cool.

Ingredients:

• 1 kg hot pepper
• 100 g celery greens
• 15-20 g garlic
• 4-5 bay leaves

For the brine:

• 1 liter of water
• 80 g salt

Cooking method:

To prepare pickled hot peppers for the winter according to this recipe, you need to place washed and dried celery greens at the bottom of the container. Place hot pepper pierced near the stalk, chopped garlic and bay leaf on top. Dissolve salt in boiling water and cool. Pour cooled brine over the pepper and place a slight pressure on top. Leave at room temperature for 5-10 days, stir occasionally. When the pepper turns light, it is ready. Place peppers in sterilized jars. Boil the water left over from the fermentation and pour in the pepper. Roll up jars of hot peppers marinated for the winter according to this recipe, turn them over and wrap them for 2 hours.

Ingredients:

• 1 kg red hot pepper

For the marinade:

• 2 kg tomatoes
• 70 g sugar
• 40 g salt
• 50 ml vegetable oil
• 20 ml 9% vinegar

Cooking method:

If you want to pickle hot peppers for the winter using this recipe, you need to wash the pods and leave the core with the seeds. Grind the tomatoes using a blender or rub through a sieve. Bring the mixture to a boil, add salt, sugar, vegetable oil, boil for 15 minutes. Place the peppers in the marinade and cook over low heat for 15-20 minutes, then use a fork to scoop the peppers into jars. Bring the marinade to a boil, pour vinegar into it and remove from heat. Pour hot marinade over peppers. Roll up the jars, turn them over and wrap them until they cool.

Ingredients:

• 3 kg green hot pepper
• 50-70 g garlic
• 70-100 g dill

For the brine:

• 1.5 liters of water
• 90 g salt

Cooking method:

Prick the hot pepper, place it in a fermentation container, sprinkle with chopped garlic and herbs. Fill with cold brine and set pressure. Leave at room temperature for 5-10 days. Then drain the brine, pour fresh brine over the pepper and store in a cool place.

Look at the selection of photos for recipes for hot pickled peppers:

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

Stuffed pepper - tasty dish, which you can delight your family on any day of the week and even guests on holidays. Unfortunately, it is not always possible to buy fresh pepper. That's why savvy housewives have come up with recipes for canning ripe seasonal vegetables.

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

Required:

• Pepper (any one you like: bell pepper or the simplest sweet one from the garden bed) - about one and a half kilograms
• Bay leaf - for aromatic marinade (about three leaves, focus on your preferences)
• Pepper (spice) - black peas are best suited for canning; they add pungency and aroma to the marinade
• For other spices, you can also use allspice (a few peas depending on your preferences), a sprig of celery or dill (for flavor) and salt

Marinade:

• Water is 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 level dessert spoon is enough

Preparation:

• Before you start canning, you need to prepare the pepper; to do this, it is cleared of seeds and stalks so that you are left with a beautiful “glass” of pepper.
• After peeling, each pepper should be thoroughly washed so that no seeds remain - they can give off a bitter taste.
• You need to boil water in a saucepan. In this water you need to blanch the pepper for one minute, no more. After cooking for a minute, each pepper is caught with a fork.
• the peppers are transferred to a prepared jar that can be sterilized
• You need to prepare a special marinade. All the necessary spices are thrown into boiling water and cooked for five minutes. The hot marinade is poured over the peppers and the jars are rolled up in the usual way for storage.

Peppers marinated with honey for the winter in jars

Some standard recipes get a little boring and then you want to find a special marinade that will give variety to the preservation. This recipe can be a honey marinade, which can make the peppers sweet and sour, crispy and very aromatic. This 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 pepper that is very fleshy in its structure. Honey for preservation should be chosen as aromatic and natural, not the kind made from sugar syrup.

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

Preparation:

• Two half-liter jars are ideal for preparing this pepper.
• Half a kilo of peppers: bell, sweet, ratunda, paprika - cleaned of seeds and stalks. They should be thoroughly washed to remove any seed residues.
• These peppers are marinated in the form of “tongues”, so each fruit should be cut into several parts
• The chopped pepper should be placed tightly in each jar and pour boiling water over it, pressing one layer tightly to the other, leaving a little space for the marinade.
• After this, the peppers are poured with boiling water, the jars are covered with lids and left in this state for about fifteen minutes.
• At this very time it is worth preparing a special marinade
• In a saucepan (it is recommended to use 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 (teaspoon), a spoonful of any vegetable oil, three large spoons of any food vinegar and half a liter of boiling water
• Water is drained from the jars in which the peppers were blanched and the peppers are filled with ready-made hot marinade.
• jars should be closed in any usual way and put away for storage

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

Georgian pickled bitter pepper

Pickled vegetables are very in demand and popular in Georgia. That is why most of the recipes originated from this colorful country. Pickled hot peppers can be an excellent recipe for your usual table; it goes well with many simple dishes and serves as one of the best snacks for strong alcoholic drinks.

Preparation:

• For this recipe you will need about two and a half kilos of fresh pepper harvest
• It does not need to be cleaned; it is enough to make a longitudinal cut of four to five centimeters on one side.
• This cut is necessary so that the marinade penetrates deep into the pepper and leaves a pleasant taste in its interior.
• You need to prepare a special marinade in a saucepan: To do this, pour a glass of vegetable oil into the bowl (you can use absolutely any oil, but 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 not heaped), salt (add it to taste), bay leaf (about five medium-sized leaves)
• This marinade must be brought to a boil over low heat.
• Boil hot peppers in a bubbling marinade. Of course, the entire amount of pepper cannot be placed in one saucepan at once, so it should be divided in half and cooked alternately for nine to ten minutes. Each pepper must be pressed to the bottom as it floats up and removed with a slotted spoon after cooking, placing it in a separate bowl.
• After cooking, the marinade should be cooled and only add 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 (you can do less, but then the pepper will not be as aromatic)
• The marinade is thoroughly mixed and infused for five minutes.
• Place the peppers in a jar or kitchen bowl and cover them completely with the prepared marinade.
• Try to mix the pepper thoroughly so that the marinade covers each fruit and manages to saturate it
• The container with pepper and marinade should be placed in the refrigerator for infusion and soaking.
• This marinade should sit for one or two days until completely ready before eating.

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

Pickled peppers for the winter with vegetable oil

This pepper will be a great appetizer and salad for the winter. This recipe calls for marinating noble bell peppers with their meaty, sweet flesh in oil and garlic. As a result, you get a spicy dish with a sweet and sour taste and a pleasant aroma. This pepper is a wonderful addition simple dishes from potatoes, pasta and cereals. It is the best appetizer on the holiday table.

You can pickle such peppers either whole or chopped. Chopped peppers will serve as a salad, and whole ones will serve as the basis for another dish, for example, stuffed peppers.

Preparation:

• Prepare exactly one kilogram of pepper for pickling. Try to choose colorful fruits in advance so that your preserves look elegant and colorful.
• Cut the pepper into petals or tongues and put them in a separate bowl
• At this time, it is necessary to prepare a special marinade: in a liter of clean 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 salt) and three spoons of sugar. When everything has 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 a head (or less, to taste) of garlic.
• Mix the marinade thoroughly again and pour it over the peppers placed in the jar.
• Allow the hot marinade to scald, but do not cook, the peppers for fifteen minutes
• after this, the marinade is drained, boiled again, once again the pepper is poured with hot marinade and rolled in the usual way

Armenian marinated hot peppers for the winter

This pickled pepper is a must-have dish on the Armenian table. It is particularly easy to prepare and has an unsurpassed taste. As a rule, men really like Armenian pepper; it is often called “Tsitsak”. “Tsitsak” serves as an excellent snack and addition to dishes of potatoes, meat, fish, and cereals.

Preparation:

• You will need about six kilos of peppers for pickling. Try to maintain the correct proportions of varieties. Use at least 70% of any hot pepper and only 30% of sweet pepper to prepare the dish (can be replaced with bell pepper)
• The pepper is prepared for pickling: it is washed but not chopped, since the recipe assumes that it is in a whole state. Try to choose small fruits in advance
• To make the dish spicy and aromatic, you should prepare a whole handful of fresh garlic.
• Another ingredient is a bunch of fresh aromatic 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 preparing the dish involves placing the peppers at room temperature on the table. In this state, the pepper should lie 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)
• The peppers are placed in a large bowl, where they should be mixed with finely chopped dill and squeezed garlic.
• Boil water and dissolve salt in it for brine
• Cover the peppers with the prepared brine and be sure to cover the vegetable with bay
• This pepper should be left at room temperature for several days. They are considered 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 pickling will happen.

The finished “Tsitsak” pepper can be served immediately after it is ready, or it can be placed in dense layers in a sterile jar and rolled up for the winter in any usual way.

Pickled bell peppers for the winter without sterilization

Pickled peppers are always a hit with everyone in the household. It turns out that there are some recipes that suggest closing it without sterilizing the jars, which significantly saves effort and time.

Preparation:

• This recipe for pickling peppers can easily be called “basic” or “classic”
• You are free to use absolutely any pepper for pickling, but Bulgarian is best suited, since only it has the best taste with a sweet note and a beautiful meaty structure.
• The nice thing is that in addition to the pepper you can use any other ingredients: horseradish, herbs, castings of any berries, dill umbrellas and spices to taste
• Approximately four kilograms fresh peppers should be washed and cleaned of the seed inside, and also remove the stalk
• 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 should be dissolved in it (salt requires no more than a third of a glass (you can do less, adjust the amount to your taste), and sugar - exactly two glasses)
• After the brine boils, add exactly a glass of apple cider vinegar or ordinary table vinegar.
• The pickling jars should first be thoroughly washed with water and baking soda and wipe dry
• The peppers should be placed nice and tightly in the jars.
• Each jar is covered with ready-made hot marinade.
• If you wish, you can put your preferred ingredients in each jar: garlic, celery, herbs
• The jar is rolled up in any usual way and put away for storage

Marinated hot chili peppers for the winter without sterilization

Every housewife should mandatory pickle a couple of jars of hot pepper for the winter to please your family delicious snack in winter. Preserving hot peppers without sterilization is not at all difficult - all you need is a good vinegar marinade and thoroughly washed jars of soda.

Preparation for one half-liter jar:

• Prepare about 250 grams of fresh hot pepper for pickling
• 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
• Set the sliced ​​peppers aside and start preparing the marinade.
• Boil exactly one cup in a saucepan clean water, in hot water should dissolve half a teaspoon of regular salt (not extra: use rock or sea salt) and a small spoon of sugar
• After dissolving in hot water, throw in 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. The pepper is filled with marinade and rolled in any usual way until winter.

Roasted and baked peppers, canned for the winter

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

Preparation:

• One ready-made liter jar of pepper requires about seventeen to twenty fleshy fruits. Use either sweet pepper or bell pepper
• Peppers should be prepared in advance. To do this, it must be cleared of the seed inside and the stalk cut off. Place a clean glass of pepper in the oven at a temperature of 150 degrees for 20 minutes or fry in vegetable oil until softened
• Fried peppers should be placed in jars prepared for preservation and each layer of pepper should be sprinkled with a little chopped garlic, the amount of which you can adjust to taste.
• Prepare a special marinade. You don't need water for this. In about 60 milliliters of table vinegar you should dissolve only half a spoonful of salt and a heaping tablespoon of sugar
• This marinade should be poured over the peppers. Don't worry about having too little marinade. Peppers that have undergone heat treatment will release juice, which will be quite enough
• Such a jar should be rolled up well and wrapped in a towel or even a blanket so that it cools slowly and thereby marinates. After cooling, remove the jar for storage in a cool place

Pickled peppers for the winter with onions

• Two kilograms of sweet pepper must be peeled from the seed inside and cut into beautiful petals
• Half a kilogram of onion is peeled and cut into neat slices, six pieces from each onion
• The pepper tongues should be beautifully placed in a jar, combined with chopped onions and a few cloves of garlic, as well as parsley leaves (this is optional)
• Pour the hot marinade into the mixture, cover the jar with a lid and leave it calm for ten minutes.
• After this, you should boil the marinade again and re-pour the pepper before rolling

Bell pepper marinated with garlic

• Two kilograms of bell pepper should be cleared of the seed inside and the stalk cut off
• The finished glass of pepper must be chopped into wide strips or petals
• Prepare the marinade for peppers: dissolve a tablespoon of sugar and a teaspoon of salt in a glass of water.
• Add spices to the marinade to taste: peppercorns, bay leaf, coriander, dill, bay leaf, horseradish root
• When the marinade boils, pour exactly two tablespoons of any vinegar into it
• Squeeze a 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 refill it - this option will make your pepper softer and juicier. You can also immediately roll up the jar after pouring the marinade for the first time - this marinating option will make the pepper crispy

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 an ordinary table with a delicious curiosity and treat your guests.

Preparation:

• To prepare this preservation you will need a kilo of selected bell peppers, which must be washed and seeded.
• You should also rub it on coarse grater two large carrots and grate half a cabbage on a shredder - this is the filling for the peppers
• 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 should 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 carefully placed in a sterile jar and only then carefully poured with the prepared marinade.
• The jar is rolled up in the usual way and stored in the pantry

Korean pepper for the winter

This recipe allows you to prepare a delicious vegetable dish with many ingredients at home. Korean peppers are spicy and juicy.

Preparation:

• Two large bell peppers (red and yellow) should be peeled and cut 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 with as long shavings 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 only one sugar
• After this, let the marinade cool slightly until warm 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 them in your hands each time
• Roll the vegetables into prepared sterile jars in the usual way

Pepper in tomato for the winter

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

Video: “Sweet peppers in tomatoes for the winter”

Hot hot pepper is a spicy vegetable that will add piquancy to any type of dish. Its fruits lend themselves well in different ways canning. Fans of spicy food will highly appreciate the unique flavor notes of pickled hot peppers, and the recipes below will teach you how to pickle hot peppers correctly and, most importantly, tasty. Hot pepper marinated for the winter with oil is also very beneficial for the body, it contains a sufficient amount of vitamins and other useful substances.

For real gourmets, we also have recipes, and.

Whole pickled peppers are a great addition to hearty, fatty dishes. The spicy pods themselves are crispy and sour.

Necessary products (calculated for a 0.8-liter jar):

• 350 gr. hot pepper pods;
• one hundred ml of grape vinegar;
• 1 garlic head;
• 3 green branches of cilantro and dill;
• 1 sprig of fresh mint;
• 500 ml filtered water;
• 1 tsp. l. coarse salt;
• two tsp. seed coriander and sugar. sand;
• 2 laurel leaf;
• 2 buds of dried cloves;
• 3 pcs. shower. pepper;
• 5 pieces. black pepper

How to pickle hot peppers:

1. For pickling, choose ripe pods of hot peppers, that is, red ones, without any brown or green veins.
2. Rinse all greens - mint, dill and cilantro. cold water, shake off the drops, tear off the leaves from all the branches. The stems are not useful for pickling, they can be thrown away, the fact is that they are too rough and even after pickling are unsuitable for food.
3. Simply separate the head of garlic into cloves; there is no need to peel them.
4. Wash the hot peppers, and then pierce each pod through and through near the stalk so that during pickling, excess air does not accumulate in the pepper.
5. Place the processed pods in any deep pan.
6. Boil in a kettle or separate pan clean water. Pour boiling water over the peppers, cover the container with a lid and wait five minutes.
7. Drain the pepper water into the sink and fill the pods with fresh boiling water again. Repeat this process three or four times. This procedure will help the peppers cook a little, but not cook.
8. Another way to blanch peppers: place the fruits in any saucepan, add water, wait until it boils, and cook for about 3 minutes. (after boiling), turn off the heat and leave with the lid closed for a quarter of an hour.
9. Pour filtered water into another pan, add granulated sugar along with salt, add all the peppercorns, coriander seeds, bay leaves, clove inflorescences, unpeeled garlic cloves and all the greens plucked from the stems. Place this mixture on the fire and wait until the liquid boils.
10. As soon as the water boils, pour grape vinegar into it, boil the marinade for about three minutes, remove from the burner and simply leave covered for another 15 minutes.
11. Place green leaves and garlic cloves (from the marinade) into the jar, then carefully place all the hot peppers, try not to damage them when placing them, add all the remaining spices from the marinade and pour the marinade itself to the edges of the jar.
12. Lightly press the peppers into the container with a fork to release any remaining air, close the lid tightly, wrap the jar upside down and leave to cool for 24 hours.
13. Store canned food in a cool and dark place.

Pickled twisted hot peppers for the winter

Twisted hot pickled peppers are a very hot seasoning. A similar preparation in the Korean language is called “kochi”. To prepare it, a minimum of ingredients are used, only three. The hot pepper pods are crushed along with the seeds, which give even more heat. The spicy gruel is perfect for meat dishes; it can also be added to soups or simply spread on bread.

List of ingredients:

• pepper (chili) - 1 kg;
• head of garlic;
• table salt - 25-30 grams;
• wine vinegar - 100 ml.

Pickling hot peppers for the winter recipes:

1. Wash the peppers well, cut off the top part with the stem of each.
2. Scroll the pods along with the seeds and garlic through a meat grinder. You can also use a blender bowl for blending.
3. Place the resulting slurry in a deep bowl, add table salt and wine vinegar, mix thoroughly with a spoon so that the ingredients are evenly distributed among each other.
4. Process jars with lids. For this seasoning, it is better to take small jars from 80 g to half a liter.
5. Place the peppers twisted with seeds into the prepared containers to the very edges and screw on the lids.
6. Store the preparations in the refrigerator or any cool place.

Armenian marinated hot peppers with herbs

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

What do you need:

• hot hot pepper - one kilogram;
• 9% vinegar - 60 ml or 6% acetic acid - 100 ml;
• herbs: celery, parsley, dill - 50 g each;
• garlic - 50 g;
• table salt - 50 grams;
• drinking water - one liter.

Armenian marinated hot peppers:

1. Rinse the pods and all the greens under cold water, peel the garlic and cut into arbitrary pieces.
2. Before you start pickling the pepper, it should be baked. cupboard until soft. The temperature inside is approximately 150-180°.
3. Remove the peppers from the oven and leave them to cool for a while.
4. Meanwhile, process jars and lids.
5. Tear off all the leaves from the grass stems.
6. Place the cooled peppers in sterilized containers, alternating with layers of chopped garlic and herb leaves.
7. Pour water into a saucepan, add table salt and any acetic acid from the recipe list. Boil the marinade, remove from heat and let cool slightly.
8. As soon as the marinade reaches room temperature, pour it over the pods in the jars up to the very shoulders of the container.
9. Place a press (a glass filled with water or small stones) in each jar and keep the peppers for up to three weeks at room conditions.
10. After time has passed, close the jars with compressed pickled hot peppers with nylon or screw caps, and transfer the preparations to the refrigerator.

Marinated Georgian hot peppers in tomato juice

This preparation is interesting because the tomato juice is the sharpest in it. Pickled hot peppers in tomato juice go well with almost all meat dishes, soups, pilaf, even pasta and fish. For canning, it is better to take small containers from 200 to 500 ml. Pepper goes as an appetizer to main courses, and spicy tomato juice can, for example, be poured over pieces of meat or added to stir-fries for soups instead of regular tomato paste.

Necessary:

• hot pepper - one kilogram;
• red tomatoes for juice - 2.5 kilograms;
• vinegar essence (70%) - one tablespoon;
• rock salt - 1 table. false;
• sah. sand - 3 tables. spoons;
• vegetable oil - 5 table. l.;
• laurel - 5 leaves;
• garlic - 30 grams;
• black pepper powder - a quarter tsp.

Marinated hot pepper recipe in Georgian:

1. Wash the hot pepper pods, place on a kitchen towel and dry slightly.
2. Make fresh juice from two and a half kilograms of tomatoes either through a juicer or in a blender bowl - then the juice will come out with pulp.
3. Grind the garlic into a paste.
4. Sterilize the selected containers for preservation.
5. Pour the juice obtained from the tomatoes into a saucepan and put it on the stove, it should boil and only after that add all the bulk ingredients (granulated sugar, black pepper powder and rock salt), and also throw in the bay leaves.
6. Stir the tomato mixture and cook for up to half an hour, do not cover the pan.
7. After 30 minutes, add all the pepper pods to the tomato juice. Stirring occasionally, cook for about 20 minutes.
8. As soon as the cooking time for the peppers has passed, add chopped garlic and pour in the specified amount of plants. oil, catch the bay leaf and throw it away.
9. Stir the mixture and bring to a boil. As soon as the contents of the pan boil, pour in vinegar essence, stir again and turn off the heat.
10. Using culinary tongs, carefully catch all the peppers and place them in layers in prepared jars, pour the remaining juice over these same peppers.
11. Screw the lids on tightly and wrap them in blankets. The workpiece will cool down within a day or two, then you can move it to the pantry.

Pickled hot peppers with honey for the winter

This pickled hot pepper preparation has a tart taste and a pleasant sweet aroma. The sweetness of honey and the bitterness of pepper combine perfectly with each other, and for lovers of everything unusual in cooking, pepper in a honey-vinegar marinade will undoubtedly become an exotic taste discovery. This pepper will especially go well with meat dishes. The pickling process is easy enough for a novice canner to handle.

What to take:

• small hot peppers - two kg;
• head of garlic;
• vinegar (table) - 0.5 l;
• honey (liquid) - two tsp;
• fine ordinary salt - four tsp;
• peppercorns - 5 pcs.;
• plain water - 500 ml;
• granulated sugar - 2 teaspoons.

Marinated Georgian hot peppers for the winter:

1. Loosely place the washed and dried whole peppers into pre-sterilized containers.
2. Pour half a liter of plain water into a small saucepan and mix in all the other ingredients in the recipe list.
3. Place over moderate heat and wait for the marinade to boil.
4. Immediately pour boiling water over the contents of the jars and close the lids.
5. The rolled and inverted workpiece will cool down within a day and a half, and can be stored in the cellar or refrigerator.

Pickled hot peppers will undoubtedly enhance the taste of any dish. Even if you are not a fan of spicy foods, it is still worth trying this vegetable, albeit in small quantities. It has been proven that hot pepper stimulates the production of happiness hormones. Nevertheless, it is contraindicated for people with intestinal and stomach diseases, but everyone else can safely eat it, of course, in reasonable quantities.