Pepper in oil. Hot Pepper Recipes for the Winter

19.10.2019

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

Properties of pickled hot peppers

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

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

Varieties hot pepper

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

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

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

How to pickle hot peppers

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

Bitter pods in oil marinade

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

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

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

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

Fiery appetizer "Gorgon"

To prepare this burning billet, you need:

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

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

Appetizer of hot capsicum in Armenian "Tsitsak"

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

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

Peppers should be washed and dried well before harvesting.

Another option:

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

Georgian pickled bitter pods

This appetizer is very spicy.

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

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

Hot pepper in honey marinade and tomato sauce

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

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

Hot peppers can be pickled or salted

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

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

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

Hot salted pepper: video

Hot peppers for the winter are preferred to close, mainly by lovers of hearty and fatty dishes. This appetizer is different. unique property improve the taste of such products, therefore true gourmets and connoisseurs of gourmet cuisine must keep several jars of marinated pepper in the winter stock.

Hot pepper for the winter is preferred to be closed, mainly by lovers of hearty and fatty dishes.

Pickled pepper differs from the fresh brother in an unusual improved juicy taste. You can cook such an appetizer at home in different ways: ferment, pickle, pickle. The blank will differ only in taste notes and storage method.

To marinate for winter storage spicy pods, you will need the ingredients:

bitter green pepper;
5 garlic cloves;
60 grams of vinegar;
30 grams of salt;
herbs, spices to taste.

This appetizer should be closed in glass containers, so you should prepare them first: wash clean and scald with boiling water.

The pepper is thoroughly washed, the stalk is cut off and the seeds are removed.
Sliced garlic, herbs and spices are placed at the bottom of small glass containers. Lay the prepared hot vegetable.
Salt is introduced and the contents of the jars are immediately poured with boiling water, vinegar is added.
Sterilize the snack within a quarter of an hour after boiling the liquid, roll up.

The finished product has a spicy taste and aesthetic appearance. It is also easy to save: this preparation is not picky and easily retains its taste in any conditions.

Hot pepper for the winter (video)

Hot pepper for the winter with tomatoes

You can preserve a sharp pod with the addition of other vegetables. Most housewives prefer this method of harvesting, moreover, it is quite simple and versatile.

Such a treat is prepared from various assorted vegetables, but one of the most popular options is the combination of peppers with tomatoes. Preservation of such a workpiece involves the preliminary preparation of glass containers and the following ingredients:

500 grams of sharp pods;
4 large ripe tomatoes;
a head of garlic;
100 grams of refined oil;
salt to taste.

You can preserve a sharp pod with the addition of other vegetables.

Small glass containers in which snacks are planned to be blocked are pre-washed and sterilized over steam.

Wash the tomatoes, cut into slices, cutting off the stalk area.
Sharp pods are washed, cut off the stalk, cut into small slices.
The garlic is peeled and crushed through a press.
Pass vegetables through a meat grinder, add garlic.
Oil is introduced into an enameled container, the vegetable mixture is transferred, salt is added and sent to the fire.
After boiling, vegetables are boiled over low heat for half an hour, transferred to prepared containers and sterilized for a quarter of an hour.

A sharp billet should be stored in a cool place, so it will overwinter without problems and retain its taste.

Hot pepper for the winter: a simple recipe

Red chili, prepared for the winter according to a simple recipe, is distinguished by a unique taste and aroma. It is recommended to preserve such a burning snack as a whole, while maintaining the integrity of the vegetable: the stalk is not cut off and the seeds are not removed from them.

The main components of such a snack are:

hot chili;
½ large spoon of salt;
a large spoonful of sugar;
50 grams of vinegar.

Red chili, prepared for the winter according to a simple recipe, is distinguished by a unique taste and aroma.

Before proceeding with the vegetable pickling procedure, sterile glass containers are prepared.

The containers are filled to the top with pre-washed pods, the vegetables are poured with boiling water and left for a quarter of an hour.
Boiling water is poured into an enameled container, salt and sugar are added, after boiling, vinegar is introduced.
Pods are poured with boiling marinade again, rolled up.

The marinade itself is not edible because of its spiciness, but pepper is ideal for lovers of dishes with a “spark”.

How to preserve bitter pepper for the winter without sterilization

You can pickle hot pods, keeping them as reminiscent of fresh peppers as possible, according to a special recipe, the secret of which has been kept by the inhabitants of Crimea for many years. It is not difficult to prepare this snack, it should be stored in a cold place, it is well preserved even without preliminary sterilization.

To preserve sharp pods, stock up on ingredients in advance:

a couple of kilograms of hot pepper;
3 large spoons of salt;
vinegar.

You can pickle hot pods, keeping them as reminiscent of fresh peppers as possible, according to a special recipe

Cooking sequence:

The pods are washed, the stalk area is cut off, the seeds are cleaned, chopped into medium-sized pieces.
Grind the processed pepper in a meat grinder.
Thoroughly mix salt and pepper.
Prepared sterile containers are filled with the prepared mixture, filled to the neck with wine vinegar.
Close with hot nylon lids and send for storage in the refrigerator.

This spicy dish is added to pilaf, soups, meat dishes. Pickling a spicy ingredient is done quickly and this spicy snack is stored without problems long time in fridge.

Cooking bitter pepper in Georgian for the winter

Spicy fire is considered one of the main ingredients of the national Georgian cuisine. Preservation of a burning vegetable in Georgian begins with the preparation of the following prescription components:

2 ½ kilograms of hot pepper;
150 grams of garlic;
a glass of refined oil;
500 grams of white wine vinegar;
50 grams of fresh parsley;
sugar (can be replaced with honey) - 3 large spoons;
100 grams of celery root;
spices, salt to taste.

A spicy fire is considered one of the main ingredients of the national Georgian cuisine.

The preparation of a spicy dish begins with the preparation of the main ingredient: it is washed well and cut on one side.

Vinegar, sugar and salt are mixed with oil in an enameled container, brought to a boil.
Half of the peppers are laid out in a boiling marinade, boiled for 7 minutes, after which the second half of the ingredient is boiled.
Grind celery, garlic and parsley, add to the peppers and pour them with the cooled marinade. Keep in the refrigerator for a day.
The marinade is drained, the vegetable is transferred to sterile containers. Let the marinade boil again and pour over the peppers. After that, the dish should be rolled up.

After the Georgian pods have cooled, they are sent for storage in a pantry or cellar.

Preparation of bitter pepper in Armenian

Armenian cuisine, for its part, also offers the option of preparing spicy snacks, only their recipes suggest pickling peppers. For such a dish, a burning ingredient is chosen greenish in color, long and thin.

For this salting option, a set of ingredients is being prepared:

6 kilograms of hot pepper;
2 large heads of garlic;
a bunch of dill;
2 cups of salt.

Before proceeding with the preparation of Armenian pepper, the main ingredient should be dried a little: it is laid out in one layer and left for a couple of days at room temperature.

Each pod is pricked with a fork in several places after washing.
Greens and peeled garlic are chopped with a knife, mixed with prepared pods.
10 liters of liquid at room temperature are mixed with salt until it is completely dissolved and pepper is poured over it.
The main ingredient is fermented for several days until yellowing.
The brine is drained, the soaked pepper is placed tightly in sterile glass containers, sent for sterilization for a quarter of an hour, after which it can be closed for the winter.

Hot pepper for the winter (video)

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

Hot peppers. Recipes for the winter

The first harvesting method includes:

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

Harvesting for the winter: instructions

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

How to preserve hot peppers in Armenian for the winter

For the Armenian recipe you will need:

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

Instruction

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

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

For this appetizer you need:

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

Cooking technology

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

pickled hot peppers whole)

You need to take the pepper and wash it. After dry it, take a toothpick and prick near the stem. Take the pepper and put it in a dish that has already been sterilized and dried. After that, everything needs to be sprinkled with greens, pieces of roots, be sure to crush with a spoon so that all this is packed as tightly as possible. After that, everything is poured with ready-made brine, which was allowed to boil for 3 minutes, and then cool to room temperature. Put everything under pressure, let it stand for 2 weeks at room temperature, and after that, salted hot peppers are transferred to the cold. The brine is easy to make - 25 ml of a bite and 30 grams of salt per liter of boiled water. In order to prepare hot peppers for the winter, you need to take the following products:

Preparation: Rinse the peppers well, cut off the legs and carefully remove the cores with seeds. If large red peppers are used, they should be cut into regular rings or obliquely. Put in sterile jars with the open side up, or add pepper rings. Pour in boiling water. After half an hour, drain all the water, boil again, add sugar and vinegar, salt. Mix well and pour into liter jars. Roll up, turn over, wrap.

Half a teaspoon of vinegar essence.

Pickled peppers twisted in a meat grinder

dry dill, salt, allspice black. water - 1 liter;

Then you need to cook the marinade. To do this, bring water with spices and herbs to a boil and add white grape vinegar to it. The marinade should be kept on fire for 2-3 minutes, after which you need to remove the pan from the stove and let the liquid brew for another 15 minutes.

Before preparing pickled hot peppers, vegetables must be prepared: washed and dried, then put them in jars that should first be sterilized. Fill completely with oil, close with a capron lid. Store food in a dark place. The oil from the harvest is well suited for use in salads.

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, add salt and spices, boil for half an hour, then put the pepper pods and cook for twenty minutes. Then add crushed garlic and vegetable oil, Bay leaf while taking it out. Everything is brought to a boil, vinegar is poured in, mixed well.

Basic rules for pickling hot peppers

Hot pepper is a rather spicy vegetable that adds spice and brightness to almost any dish. He is loved by all fans of the "spicy", so a frequent guest in their kitchen. Together with additives such as horseradish and garlic, it will give the dish an unforgettable flavor note, much appreciated by lovers of savory treats. Why is hot pepper so popular? The answer to this question is given by scientists. So, its use contributes to the production of endorphins, that is, hormones of happiness. Therefore, a person, eating spicy, gets pleasure. At the same time, the immune system is stimulated, blood circulation improves, stress is reduced, pain syndrome disappears.

Hot pepper in oil marinade

A tablespoon of coarse salt; In order to cook Bulgarian pepper in tomato sauce, you will need to prepare the following products:

Bulgarian pepper, not very large - 800 grams;

Pickling hot peppers. Quick Recipe for the holiday

Cooking technology

Hot pepper in tomato juice

Cooking technology carnation - 1 inflorescence per liter jar;

Then you need to take a sterilized jar and put garlic cloves and herbs on its bottom. Next, remove the chili peppers from the pan and carefully, trying not to damage them, place them in a glass container. Cooked vegetables become elastic, so they are easy to fit.

So we looked at how you can cook hot peppers for the winter. Doctors say that such an appetizer 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 peppers are unhealthy: if consumed in moderation, it will only have a positive effect on the body. So, the product helps to get rid of insomnia, improves the condition with complications diabetes, normalizes the work of blood vessels, increases the activity of the nervous tissue of the brain, treats asthma, allergies, epilepsy, atherosclerosis and even benign tumors.

Hot peppers are placed in jars, poured with juice, rolled up and wrapped until completely cooled. It should be noted that in this dish the pepper is not as spicy as the juice, although the taste of the latter is unpredictable and magnificent. It is best to store open jars in the refrigerator.

Hot peppers can be harvested for the winter, there are many ways to do this. It can be salted, marinated whole or with additives, dried, fermented, preserved in vinegar or lemon juice, olive oil, and so on. This is what we'll talk about today.

Tsitsak

Vinegar - 300 ml 6%;

Bulgarian juicy peppers - 2 buckets of 10 liters; 2 glasses of water;

Hot peppers are suitable not only for harvesting for the winter, but also for preparing quicker snacks. They can be marinated and served on the table in a couple of days.

Rinse the pepper, remove the seeds (work with gloves), pour boiling water over and put under oppression for several hours. This procedure will relieve the pods of bitterness. Drain the water, put the pepper in jars, add spices (garlic, peppercorns, etc.), pour boiling water, season with salt and vinegar. Sterilization - 30 minutes. Screw the jars with lids - and the snack is ready.

Wash jars, sterilize. Rinse the spices and arrange in containers: garlic, cut in half, dill branches, peas and bay leaf. Cut the stems off the hot pepper pods. Put in banks. Sprinkle salt, pour hot water and vinegar, cover with sterile lids. Put a cloth in a pot of water (on the bottom), put the jars on sterilization for 10 minutes from the moment of boiling. Then roll up the lids.

Pickled hot peppers: a recipe with squash and chili

sugar - 1 tablespoon; Now you need to pour the marinade into the jars. After that, the peppers should be carefully pressed with the blunt side of the fork so that all the air comes out of them. Now the container must be filled with marinade to the very brim and immediately roll up the lid. Then the jars with vegetables should be wrapped in a blanket and left in this form until completely cooled.

Hot pepper (red) has a strong spicy aroma and a bitter taste. This is due to the content of capsaicin in it, which is not found in bell peppers. Some varieties are so pungent that 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, it will also be useful for the gastrointestinal tract, and will allow you to saturate the body with vitamins, minerals and trace elements necessary for its normal life.

Seasoning is great for pasta, meat, pilaf and soups.

Hot peppers with green tomatoes

Ingredients Cinnamon - a teaspoon.

Tomatoes - a bucket of 10 liters;

Sugar - one and a half tablespoons;

Hot pepper without vinegar

The method is similar to the previous one, the proportions are the same. But due to the fact that long storage is not required, you can experiment with preparing a summer snack from hot peppers, for example, by adding fresh herbs to the marinade, and replacing part of the pepper with seasonal vegetables: celery root, small carrots, cherry tomatoes, garlic, gherkins. Preserving bitter pepper for the winter

Pickling hot peppers for the winter without sterilization

peppercorns - to taste;

Chili peppers can be stored at room temperature. It is convenient to use twist-on lids for preserving the product. Then it will be possible to open and close the jar as needed.

Chili peppers are a savory vegetable that adds spiciness and brightness to any dish. He is warmly revered by all lovers of "spicy". Chili is harvested in many ways: it is pickled whole, salted, canned in combination with other vegetables, etc. Best Recipes hot pepper preparations for the winter are described in this article.

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Pickled chili peppers. Chili peppers for the winter: recipes

This spicy Armenian seasoning goes well with pickles, cabbage and barbecue. Pepper for her take only Green colour, it should be thin and burning.

Why do people like "spicy"?

: hot pepper, seasonings to taste (peppercorns, horseradish leaves, cherries and currants, as well as dill umbrellas, basil, garlic, cloves and cinnamon). Marinade: two cups of sugar and four teaspoons of salt are taken for one liter of water, one spoonful of vinegar is placed in each liter jar.

Who is bad for hot peppers?

You need to take beautiful peppers of bright colors, preferably red and yellow, apples, on the contrary, should be pale. Peppers need to be washed, then remove the partitions from it along with the seeds. Cut them in half lengthwise. After all this should boil for about 3 minutes. Then take the apples and cut into quarters, while the seeds are tedious to remove. Apples need to be boiled for a minute in small portions. Next, everything needs to be kneaded in jars, in layers, first pepper, and then apples. After that, you need to pour everything with marinade directly from the stove, and cover the jars with clean boiled lids and put them on sterilization - you need to sterilize the jars for half a liter for 20 minutes, and the jars for a liter - for half an hour.

Pickled hot peppers whole. Ingredients

Salt - 2 tablespoons with a small top;

Carnation - 2 pieces;
Spices that are suitable for hot peppers
The Hungarian recipe involves the use of the following set of products: capsicum (bitter) - 1 kg.
This recipe will appeal to all lovers of spicy snacks.
honey - 1 tablespoon;
So, now you know how to cook pickled chili peppers. The recipe for this dish can be mastered even by a novice hostess.

Pickled chili peppers. Recipe

Scientists have long answered this question. It turns out that the tear-inducing, scalding chili causes the body to release endorphins. The brain, which mistakenly received a danger signal due to the sharpness of the product, immediately releases a solid portion of happiness hormones into the bloodstream. Therefore, a person who eats chili peppers gets pleasure. Endorphins stimulate nervous system which, in turn, improves blood circulation, relieves pain and improves mood. It turns out that chili peppers are very useful.
Ingredients
Cooking
For him you need to buy the following:
Sugar - one and a half glasses;
In order to cook peppers in this way, you must first select the smallest pods, then wash them thoroughly. The stalks must be carefully cut with a knife. Then remove the seeds from the peppers, rinse everything again. After that, you need to put the pepper in boiling water for about 3 minutes. Immediately take it out so that there is no water left in it, and transfer it to the jars that you previously sterilized. After that, you need to throw the right amount of cloves into the jars. Make the brine as follows - you need to take vinegar, mix with sugar and let it all boil. After the brine, directly from the fire, you need to pour the peppers that are already in jars. Next, you need to put everything on sterilization, after covering it with boiled lids. Sterilization should take place within 15 minutes. Roll up, freeze only upside down.
Hot peppers go well with most spices. You can put garlic, leek or shallot, tarragon (tarragon), bay leaf, spicy pepper in the marinade. Horseradish root and leaf, cherry and currant leaves, oregon and basil, dill or cumin umbrellas, cloves, cinnamon, small pieces of ginger are good.
For brine
Recipe Ingredients
nine percent vinegar - 1 teaspoon per liter jar;
Hot chili pepper is an excellent base for making hot adjika. In order to create this snack at home, you need the following products:

Doctors say that chili is contraindicated for people suffering from problems with the gastrointestinal tract. The rest of us need to eat hot peppers. It contains a great variety of useful substances, such as vitamins B1, B3, B2, B6, A, B9, E, C, PP, K, iron, potassium, phosphorus, choline, beta-carotene and others. The opinion that everything "spicy" is unhealthy is erroneous. If you use chili pepper in moderation, it will have a beneficial effect on a person’s well-being. Regular consumption of a spicy vegetable improves the condition in some forms of diabetes, helps get rid of insomnia, normalizes the activity of the nervous tissue of the brain, treats bronchial asthma, epilepsy, atherosclerosis, benign tumors and allergies. In a word, it is useful for everyone to know how to prepare chili peppers for the winter. Preservation recipes for this product will be outlined below.

Chili adjika. Ingredients

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

Before making pickled hot peppers for the winter, its pods are washed, dry tips are cut off. Seasonings and pepper are laid out in prepared jars, which are previously scalded with boiling water. It is necessary to fill the container up to the shoulders. 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 to cool. 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 for the last time, after pouring vinegar into them. The container is corked, turned upside down and cooled.
Sweet bell pepper different colors- 2.5 kilograms;
Ground black pepper - to taste. But no more than a teaspoon without a top;
You can make hot pickled peppers, which will definitely support your immunity during the cold season. To do this, you need to prepare the following products:
Other vegetables in the same marinade

Chili adjika. Cooking method

salt - 1 tablespoon.
Chili pepper - 1 kilogram;

In order to prepare whole hot peppers for the winter, you will need the following products:

Chili marinated in honey. Ingredients

Cooking
Ingredients
Horseradish leaves - 10 grams;
Vegetable oil, unrefined - a glass.
Hot pepper - 1.5 kilograms;
In addition to peppers, in the same way you can harvest other vegetables for future use or simply cook a savory snack from them in the summer. Using the same marinade, you can cook a delicious dish of tomatoes, asparagus beans, cucumbers, bell peppers, young garlic heads and garlic arrows, small onions, cauliflower and broccoli (disassembled into inflorescences), cut into thick half rings of eggplant, zucchini and squash, chilli beans, asparagus, green peas. If any other product predominates, hot peppers still need to be added, at least 2-3 pieces per three-liter jar. Mixes of vegetables marinated together are also very beautiful and tasty. In this case, all vegetables or their parts must be the same size.
liter of water;
bitter capsicum (1 kg);
Chili peppers preserved in honey marinade are a very tasty and healthy dish. The recipe for its preparation is quite simple.
garlic - 2 heads;
Chili peppers - 6-8 pieces (350 grams);

Chili marinated in honey. Cooking method

Hot peppers do not need to be washed, they are left on the table for two days to wilted. Then it is washed and pierced through each pod with a fork. Prepared pepper is placed in a container, mixed with garlic and chopped dill, poured with pre-prepared brine. To do this, the salt is pre-dissolved in cold water. The container is covered and put under pressure for two or three days. Readiness can be determined by color: the pepper should turn yellow.
: one kilogram of hot pepper, half a glass of apple cider vinegar, one tablespoon of salt.
Dill fresh herbs - 10 grams;
In order to cook bell pepper in this way, you will need to do the following:
Coarse salt - 3 tablespoons without top;

Bulgarian pepper - very elegant and delicious vegetable, and therefore it is a pleasure to cook from it. In fact, you can cook not only stuffed peppers or lecho, which every housewife knows how to cook today. Today we will teach you real miracles - to cook such beautiful and elegant appetizers from pepper that you will very quickly gain fame as an excellent cook.

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Harvesting bitter pepper for the winter: various recipes

7-8 full spoons (tablespoons) of sugar;

A liter of water (enough for four 700-gram jars);

First you need to prepare the pepper. Wash, hold for a few minutes in boiling water and pierce in several places with toothpicks.

ground coriander - 2 tablespoons;
Dill and cilantro greens - 3 sprigs each;
The jars are washed well, the pepper and dill are taken out, squeezed, laid out in containers and rammed. If there is brine, it is drained. Peppers are pasteurized for ten minutes and rolled up, pouring hot brine.
Cooking
Hot pepper pods - 1 piece;

Wash it properly, then remove all seeds and stalks. Next, you need to cut everything into fairly large straws. After that, you need to thoroughly wash the tomatoes, pass them through a meat grinder and squeeze the juice. Some do not squeeze the juice, but boil the tomato mass to the desired condition. After that, you need to add all the spices that are needed for this recipe. Vinegar should not be added. Boil everything for 17-20 minutes, after which all the vinegar is added and pepper is immediately added. All ingredients after boiling over medium heat should cook for 20 minutes. Stir everything all the time and make sure that the pepper is not digested, otherwise it will turn out not too beautiful, but still tasty. Everything is placed in already sterilized jars and rolled up.

Sugar - up to 250 grams;

Peppers can be made sweet and spicy, cook various vegetable platters and salads with them, and also cook peppers in a wide variety of sauces and fillings. Choose any recipe and start creating.

a little more than a glass (250 ml) of vinegar 9%;

8 full spoons (tablespoons) of sugar; Then you should fill the prepared jars with spices, herbs and pepper. You can also put horseradish leaves and root, currant or cherry leaves here. Chili pods should reach the "shoulders" of the jar. This is necessary so that subsequently the vegetables do not rise above the marinade. Otherwise, their shelf life is significantly reduced.

wine or apple cider vinegar - 2 tablespoons;
garlic - 1 clove;
Ingredients
We prepare hot peppers for the winter as follows: ripe pods of any color are washed, their stalks are cut off and passed through a meat grinder without removing the seeds. The resulting mass is mixed with salt and vinegar and laid out in sterilized jars, then closed with lids and placed in a dark, cool place.
Bay leaves - 5 pieces;
In order to cook pickled bell peppers for the winter, you need to prepare the following:

Vegetable oil, you can olive - 3 tablespoons;

We will start, perhaps, with an unusual snack, which will surely appeal to those who are simply crazy about spicy. In order to prepare such an appetizer, we will need to take the following products:

3 full spoons (tablespoons) of salt;

3 full spoons (tablespoons) of salt;Now you need to prepare the marinade. Salt, honey and sugar should be placed in boiling water and boiled until completely dissolved. Then the vegetables can be poured with the resulting marinade and covered with a clean lid on top. In this form, the bank should cool down until it can be safely picked up.

Sweet pepper - 4 pods.
mint greens - 1 sprig;
: thirty bell peppers, twenty patissons, 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.

This seasoning is great for fried meat, fish, first courses, and it can also be added to adjika.

Garlic - 8 cloves big size;

Bulgarian pepper - 1 kilogram;

Vinegar 250 ml - 9%.

Carrots - to taste; aspirin tablet.

200 ml 9% vinegar;
After that, the brine should be drained from the containers back into the pan. It must be brought to a boil again and poured into a jar of pepper and spices. Let the vegetables stand for another five minutes. Then the marinade must again be drained, boiled and filled with jars to the very top. Vinegar should be added to each glass container. Ready red pepper (chili) should be rolled up with sterilized lids and cooled.
First of all, peppers should be washed and cleaned of stalks and seeds. Combine them with peeled garlic and add coriander to the vegetables.
white (wine) vinegar;
Cooking

There are many recipes for making hot peppers. They may differ in some nuances, but the basic principles of pickling remain unchanged. Products such as salt, vinegar and seasoning made from allspice and black pepper, cloves and cinnamon must be present without fail. Dill, garlic, celery and ginger are often used. Coarse salt is best, since fine salt often contains iodine, which can discolor the pods. Vinegar, of course, you can take apple or wine, but the best option will serve as a concentrated dining room. All spices must be put whole, otherwise the brine will turn out cloudy. Pickling dishes should be selected from glass or aluminum, since such a surface does not react with vinegar and will not give the dish an unpleasant aftertaste. Pickled hot peppers should “ripen” within three weeks, and you can store it for up to one year. But after four months, it becomes a little soft. If a jar of vegetables is opened, then you need to store it only in the refrigerator, closing it with a nylon lid. Sugar - one and a half tablespoons;

Ripe gooseberries - 800 grams without damage and dots;

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Marinated hot peppers for the winter

You need to take the pepper and wash it from dust and dirt. Put a pot with plenty of water on the fire, wait for it to boil. After that, you need to keep everything on fire for about 4 minutes, put it in jars that you previously sterilized or calcined at high temperatures in the oven. After the pepper is poured with marinade directly from the fire and quickly rolled up.

Large sea salt - 4 tablespoons;
Cooking technology

spices optional.

Hot pepper can be harvested for the winter most different ways. There are so many recipes for its preservation that the hostess can cook it in a new way every year. Feel free to experiment. Bon appetit!
Then all products must be ground in a blender or with a meat grinder to a puree state.

spices: cloves, bay leaf, allspice (peas) and black, coriander, sugar, salt.

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

Salt - one and a half tablespoons;

The marinade must be prepared from the following ingredients:

Pepper can not only be preserved and pickled, it can be salted, and it will be stored no worse.

Sugar - 2 tablespoons;

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Pepper blanks for the winter

Cooking technology

Hot peppers - a spicy snack for the winter

Now add vinegar and salt to the resulting vegetable mass and mix everything well.

First you need to choose the right peppers. They should be mature, rich red in color, without admixture of brown and green streaks. Ideally, vegetables should be removed from the bush just before cooking.

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 spoonful of honey.

Vinegar 9% - 140 ml;

Water - 1 liter;

So, the products that you need to make salted peppers:

Vegetable oil, necessarily deodorized and refined - 130 ml;

Prepare the peppers using rubber gloves: remove the seeds, cut in half, rinse. Divide into jars. Boil the brine by mixing water with sugar, vinegar and salt. Pour over the pepper, leave overnight. During the night, part of the brine will be absorbed into the pods. Therefore, in the morning you will need to cook a little more and fill the jars. Sterilize the containers, add aspirin and screw on the lids. It turned out a spicy pepper appetizer.

Hot pepper for the winter

Harvesting bitter pepper for the winter begins with the fact that the pods are washed and dried. Then prepare the filling. To do this, mix water with salt, sugar, vinegar. Put spices in sterilized jars, tamp the pods. Harvesting bitter pepper for the winter without sterilization will require double filling. The first time you should fill the containers with boiling water. Hold for 15 minutes and drain the water. Then pour the prepared marinade over the peppers. The finished snack should be twisted under the lids and set to cool. Harvesting bitter pepper for the winter without sterilization - simple and fast way preserve the product. Pepper will stand for a long time, the brine will remain clean and bright.

Harvesting bitter pepper for the winter

Then, all leaves must be removed from the green sprigs of dill, mint and cilantro. The stems are not recommended for use in cooking, they are too hard and unsuitable for food even after heat treatment. Torn leaves should not be crushed. It is better to put them in the marinade whole.

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

Cooking

Pickled hot peppers for the winter

Water - 1.5 liters.

Apple cider vinegar - 50 ml;

Horseradish root - 15 grams;

Vinegar 6% - 400 ml;

Spicy lovers will definitely appreciate the spicy and bright pepper appetizer. Hot peppers can be served with first courses, meat, salted pies. On the holiday table they will go well with strong alcohol. And one or two pickled peppercorns can be added to borsch or roast.

Hot pepper: cooking snacks for vodka

Sharp, crispy and with a slight sourness, you get a pepper cooked in the following way. For a liter jar you will need:

Salted hot peppers for the winter

You can talk for a long time about how to prepare chili peppers for the winter. The recipes outlined in this article will help lovers of "spicy" stock up on a hot vegetable for the whole year.

After that, you should divide the garlic into cloves. You don't need to clean them. Pickled garlic cloves make a great appetizer.

Cooking

The pods are washed and dried well, tightly folded into prepared jars, shifted with garlic and herbs, bay leaves, peppercorns, chopped horseradish root are added. The marinade is prepared: vinegar and oil are combined, honey is added, everything is mixed well, jars are poured and closed with nylon lids. Peppers are harvested for three weeks in a warm place, after which it will be ready to eat.

You need to prepare the pepper as follows - large pods need to be cleaned of seeds and boiled in boiling water for about 2 minutes. After that, you need to lower it all into ice water for 4 minutes, get it, wait until the water drains from the vegetables and put in jars along with spices. Banks need to be sterilized and calcined in advance. Then you have to make a marinade - pour salt and sugar into the pan, pour water and vinegar and let it all boil.

Sugar - 100 grams.

In order to make a marinade for pickling peppers, you will need to take the following:

Hot pepper - 1000 grams.

Bulgarian pepper marinated in tomato sauce

Hot peppers in marinade on the table

Ingredients (listed for a liter jar)

capsicum hot peppers (choose thicker fruits, any color) in an amount sufficient to fill the jar tightly;

Chili pepper pods - 7-8 pieces;

Now the pepper pods need to be thoroughly washed and pierced through at the base with a thin knife, otherwise air will remain in the vegetable during pickling. Next, the chili should be placed in a large saucepan and pour boiling water on top. The vegetables must be kept under the lid for five minutes, after which the cooled water from the container must be drained and the pepper pods must be poured with a fresh portion of boiling water again. This procedure must be repeated 3-4 times. Vegetables should be slightly cooked, but not fully cooked. It is important that the peppers become soft, but do not start to spread.

Chili pepper should be cut into rings and sent with the rest of the vegetables to sterilized jars. Next, you need to prepare a marinade from water, vinegar, sugar and salt, add spices and vegetable oil to it. All this is necessary to pour vegetables, close them with lids, cool and put for three days in a cold place. Store the snack in the cold.

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

The contents of the jars are poured with boiling marinade. After that, everything is covered with lids and put on sterilization. Banks of one liter should sterilize for about 25 minutes. After that, everything is rolled up and turned over until it cools completely.

Pepper should be prepared as follows - first, wash it properly in cold water, and then put it to dry. Gooseberries must first be sorted out, and then washed too, after removing the stalks and inflorescences. It is necessary to cut the pepper into two or four parts along - depending on the size of the chosen pepper, put it in sterilized jars, constantly pouring everything with gooseberries. Remember that you will need to shake the jar from time to time to distribute the peppers and gooseberries evenly.

Bulgarian pepper marinated with gooseberries for the winter

Water - 1 liter;

In order to make such an appetizer for the winter, you need to select the smallest pods of hot peppers. It must be washed thoroughly, and then put on a sieve or colander so that water is glassed from the pepper. As soon as the peppers dry, you need to take sugar and salt, vinegar and vegetable oil, wait until the grains of salt and sugar are completely dissolved in the liquid.

The most interesting and unusual look on the table is an appetizer made from small or medium whole peppercorns, especially if you combine peppers of different colors in it: light and dark green, yellow, red, orange. If the pepper small size it wasn’t at hand, it’s quite possible to marinate large hot peppers by cutting them into circles a centimeter thick.

a few (4-5) garlic cloves;

Bay leaf - 1 piece per liter jar;

You can soften the chili in another way. To do this, pepper pods should be placed in cold water, bring the product to a boil and simmer for three to four minutes. Then the pan with vegetables should be removed from the stove and held with the lid closed for about 15 minutes.

Ingredients

Bulgarian pepper, canned for the winter with apples

In order to make bell peppers with cauliflower, you need to take the following:

Next, you must prepare the marinade as follows - let the water boil, then add sugar, a little salt and vinegar to it. Bring everything to a boil and then remove from heat. This pepper is poured with an almost boiling liquid and immediately rolled up.

Vinegar - 60 ml 9%;

After that, wash the greens and cut it as small as possible, just peel the garlic, if the cloves are large, you can cut them into several pieces.

Preserving hot peppers for the winter

Pods of bitter pepper (enough to fill tightly in a jar);

Vinegar: essence 70% - 1.5 tsp, 9% - 55 ml;

Sweet bell pepper marinated with garlic

greens (basil, parsley, dill) - to taste;

Now you should prepare glass jars. Before use, they must be carefully sterilized in any convenient way.

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

: juice from three kilograms of tomato, one kilogram of hot red pepper, one tablespoon of salt, three cups of sugar, five bay leaves, half a spoonful of ground black pepper, thirty grams of garlic, five tablespoons of vegetable oil, and one spoonful of vinegar.

Juicy red bell pepper - 1 kilogram;

In order to prepare such a delicious pepper, you need to take the following products:

Salt - 3 tablespoons without top.

Wash and peel the carrots, cut into fairly thick circles. After that, you need to pour pepper into a dry, but very hot frying pan, fry it, stirring as often as possible. But the peppers from such frying should darken a little. After the pepper is mixed with herbs, the rest of the ingredients. Everything needs to be salted and compacted tightly, pre-salted. Then everything needs to be poured with marinade and left for sterilization. Be sure to roll up and cool only upside down.

Ingredients: one and a half kilograms of peppers of different colors (at least two), 2 tbsp each. sugar and salt, 5 tablespoons of vinegar (3%), and 2 liters of water. You can add spices.

a teaspoon of salt;

bay leaf;

garlic - 1 clove;

Next, pour half a liter of water into a separate pan. Seasonings should be thrown into it: salt - 1 teaspoon; sugar - 2 teaspoons; coriander - 2 teaspoons; black pepper - 5-6 peas; allspice - 2-3 peas; bay leaf - 2-3 pieces; garlic cloves; cloves - 1-2 pieces; all available greenery.

Preparing pepper and eggplant seeds for sowing

Columbus is the discoverer of hot pepper. It was he who first brought it to Europe from his long journeys. Over the six thousand years that have passed since the cultivation of the plant, a wide variety of varieties have been bred.

The plant has become widespread due to its mass healing properties, beautiful appearance and bright taste. Hot pepper dishes will appeal to lovers of spicy food.

A vegetable used as a condiment is ideal for meat dishes, it is impossible to do without it when preparing dishes of Mexican, Indian, Asian and Caucasian cuisine.

Useful properties of hot pepper

Hot pepper, due to many useful properties, is widely used in various areas of human life.

Applications:

Cosmetology. In this area, various extracts from the product and essential oils. Thanks to its irritating properties, it promotes hair growth and strengthening. Helps to get rid of cellulite, so it is often added to massage creams and body wraps.
Pharmaceutics. Due to its warming properties, it is used in the manufacture of various ointments and patches for external use, for example, in the treatment of sciatica.
Ethnoscience. Due to the high content of vitamins, especially vitamin C, it is used as a prophylactic during the season of SARS epidemics. The fruits are used to increase appetite, improve the functioning of the gastrointestinal tract, and the presence of vitamins C and P helps cleanse blood vessels.

Contains lycopene, the regular use of which reduces the risk of developing cancer. In addition, the product speeds up metabolic processes in the body, promotes weight loss. It has a beneficial effect on the nervous system, has a slight analgesic effect, promotes the production of endorphins.

Types of hot pepper

The plant is represented by five domestic and twenty-six wild species, which together number about three thousand varieties.

Depending on the capsaicin contained in the composition, it is customary to subdivide pepper varieties in accordance with the Scoville hotness scale.

According to which, an indicator of 0 points belongs to the sweet bell pepper. The most pungent variety is recognized as "Dragon's Breath", bred by a British gardener, whose indicator was 2,500,000 points.

Plant varieties are divided into main categories:

Chinese hot peppers have the strongest spicy flavor.
Habanero varieties also have a bright, burning citrus flavor and are used to make sauces and Mexican dishes.
Trinidad, this category combines plants with unusual fruits, having a moderate burning taste and fruity notes, used to prepare various sauces and adjika.
7 Pot combines peppers with an original pod shape, the fruits have a fruity aroma and a rather sharp taste.
Jalapeno, a group of plants characterized by a moderately hot, spicy, slightly sour taste. The fruits have an elongated shape and a greenish color, turn red or yellow when ripe, suitable for home cultivation.
Cayenne peppers are low-growing plants whose fruits are yellowish or red in color, spicy or hot in taste.
Chili, plants have berry-like fruits of moderately burning or spicy taste.
Bush peppers have juicy small red fruits.

Note! The plant is widely loved by gardeners, for its relative unpretentiousness, because it can be grown even in a pot on the windowsill. The SHU value is indicated on the seed packaging, the higher it is, the sharper the fruits of the grown plant will be.

How to choose and prepare a product for preservation?

The conservation process will help to preserve for a long time beneficial features product, while slightly reducing its severity.

Canned pods go well with meat, fish dishes, and are also a good snack for vodka. The preservation process preserves the color, thanks to which, such a vegetable will decorate any holiday table.

For conservation, it is worth choosing smooth pods without any damage, while if the pod is placed in a jar as a whole, fruits of the same size should be selected. You can make a composition of fruits of different colors, or make monochrome preserves.

The pod itself can be preserved as a whole, while cutting off the tail is optional. Or cut in any way: rings, half rings, segments, and for harvesting it can be twisted in a meat grinder along with seeds. It is worth remembering that the seeds increase the sharpness of the harvested vegetable.

Note! For canning, the fruits must be thoroughly washed and dried. Some recipes call for heat treatment product by roasting or stewing. Since it is a burning and pungent product, it should not be harvested in large quantities.

How to grow more crops?

Any gardener and summer resident is pleased to receive big harvest with large fruits. Unfortunately, it is not always possible to get the desired result.

Often plants lack nutrition and useful minerals

It has the following properties:

Allows increase yield by 50% in just a few weeks of use.
You can get good harvest even on low-fertility soils and in adverse climatic conditions
Absolutely safe

Hot pepper for the winter - recipes

Pickled hot pepper

Product set:

hot red pepper in an amount per 1 liter jar,
water 1 l.,
table salt, preferably "Extra" 1 tbsp. without a slide
vinegar 9% - 1 tbsp, or vinegar essence 70% - 1/3 tsp,
sugar 1 tbsp without a slide.

Spices (optional):

garlic 2-3 cloves,
currant and cherry leaves,
dill, horseradish, sweet pea, Carnation;

Cooking technology:

Rinse and dry the required number of pods.
Wash the jar and lid with laundry soap and soda, then sterilize them in a convenient way, such as steam, in the oven or microwave oven. It is better to prepare two lids, in case one deteriorates during seaming.
Prepare marinade. To do this, mix water, salt, sugar in a saucepan and bring to a boil.
Put the washed pods in a container, add spices.
Pour boiling marinade into a jar for 5 minutes. Then pour into a saucepan, bring to a boil, and pour the workpiece again for 5 minutes. Repeat the procedure three times.
Add vinegar to the container filled with marinade, roll up the lid.
Turn the jar over, wrap it in a warm blanket, leave to cool.

Stuffed hot peppers

Required Ingredients:

round hot peppers - 30 pieces, preferably large, with a total weight of about 1.3 kg.,
wine vinegar - 1 liter,
canned tuna 3 pieces,
total weight of tuna is about 500 gr.,
olives or capers - 1 can,
vegetable oil,
spices: garlic 3 cloves, basil.

Cooking technology:

Wash, dry vegetables, remove the core from them with seeds.
Pour vinegar into a saucepan and bring to a boil.
Blanch the blanks in boiling vinegar for 3-4 minutes, then take them out and dry them.
In a separate bowl, mix canned tuna, finely chopped olives or capers.
Stuff the blanks tightly with the tuna mixture.
Put in a container, add garlic cloves, basil.
Fill with oil, close the lid.
Store in a cool dark place for no more than six months.

Stories from our readers!
“I am a summer resident with many years of experience, and I started using this fertilizer only last year. I tested it on the most capricious vegetable in my garden - on tomatoes. The bushes grew and bloomed together, the harvest was more than usual. And they didn’t get sick with late blight, this is the main thing.

Fertilizer really gives more intensive growth garden plants, and they bear fruit much better. Now you can’t grow a normal crop without fertilizer, and this top dressing increases the number of vegetables, so I am very pleased with the result."

Armenian hot pepper

Required Ingredients:

red pepper 1 kg.,
water 1l.,
salt 1.5 tbsp without a slide
garlic 5 cloves,
vinegar 9% - 4 tablespoons, if vinegar 6% - 7 tablespoons,
greens 50 grams: parsley, dill, celery.

Cooking technology:

Rinse and dry vegetables and herbs thoroughly.
Bake vegetables in the oven until soft at a temperature of 150-190 degrees.
Finely chop the garlic, pick the green leaves, getting rid of the coarse stems.
In a saucepan, mix water, vinegar, salt, bring to a boil and cool.
Arrange layers of pods, garlic, herbs.
Pour the container with the prepared mixture, place under oppression at room temperature for 3 weeks.
Close the jars with a lid, store in the refrigerator.

Pickled hot pepper without sterilization

Required ingredients for a 700 gram jar:

hot pepper 300 gr.,
water 600 ml.,
sugar 2 tbsp,
salt 1 tsp with a slide
vinegar 9% - 50 ml.,
spices (optional): garlic 2-3 cloves, currant and cherry leaves, dill, horseradish, sweet peas, cloves;

Cooking technology:

Rinse and dry vegetables thoroughly.
Prepare a marinade from ½ part water, sugar, salt and vinegar, bring to a boil.
Wash the jar with laundry soap and baking soda, then sterilize it in a convenient way, such as steam, oven or microwave.
To boil water.
Arrange spices, garlic in a container and lay the pods.
Pour the workpiece with boiling water for 15 minutes, drain the water.
Pour the workpiece with boiling marinade.
Cover or roll up.

Pickled hot peppers with honey

Required Ingredients:

chili pepper 2 kg.,
water 0.5 l.,
table vinegar 0.5 l.,
sugar 2 tsp,
linden or flower honey 2 tsp,
salt 4 tsp without a slide.

Cooking technology:

Wash and dry vegetables thoroughly.
Wash the jar and lid with laundry soap and baking soda, then sterilize it in a convenient way, such as steam, oven or microwave.
Prepare a marinade from water, salt, sugar, honey and vinegar, bring to a boil, boil for 2 minutes.
Put the peppers in a container, it should be filled tightly, but the peppers should not be squeezed.
Pour boiling marinade over and roll up.
Roll up the lid

Pickled hot pepper

Required Ingredients:

hot pepper 1 kg., for beauty, you can use multi-colored pods,
salt 1 tbsp with a slide or 40 gr.,
drinking water 1 l.,
garlic 4 cloves,
herbs for salting: currant leaves, cherries, dill, roots or horseradish leaves.

Cooking technology:

Thoroughly wash the container for salting;
Rinse and dry the pods and herbs;
Boil water on fire, dissolve salt in it, let cool to room temperature.
Put the bottom of the container with half of the available herbs, put the horseradish and garlic.
Pierce the vegetables several times with a fork near the stalk.
Put the pods in a container, cover with the second half of the green leaves on top and pour over the brine.
Put under oppression in a dark cool room for 2 weeks.

Ways to dry hot peppers

In order to properly dry the fruits of the plant, you must follow some rules:

Vegetables must be carefully sorted and inspected for the integrity of the peel. Pods that have spots, bruises, defects are not subject to drying.
The fruits can be dried whole, for this you should choose pods of the same size and color. You can cut the fruit into sticks, this method saves space and reduces the time for drying.
When working with pepper, wear rubber gloves and avoid contact with eyes. Also, don't touch your face.
In order to dry the pods in the air, you can use a thread and a needle. To do this, the capsicum is strung on a thread and hung in a well-ventilated room. Fruits should not touch each other. In this position, they are left to dry completely. If the vegetable is cut into sticks, then it should be evenly distributed in one layer on sheets of paper for 7-12 days. Several times during the time it is necessary to move and shake the chopped vegetables and change the paper.
For drying in the oven, the sliced \u200b\u200bbars are laid out on a baking sheet and left to dry completely with the door ajar. Temperature oven it should not be more than 60 degrees, drying time is about 5 hours.

If the capsicum has a bright intense color, brittle and fragile structure, this indicates that it is dried. Chopped sticks can be ground into powder and stored in a glass container.

Good to know! hot pepper - beautiful plant, the fruits of which contain a large number of nutrients and vitamins. Properly stored product is a wonderful snack for any meal, especially in winter period time.