Hot peppers can add a touch of piquancy to any dish. The fruits of this plant can be harvested for the winter in various ways. Gourmets who like to add some spice to their plates try to stock up on this vegetable for the whole winter so that it will last until the new harvest. There are many different recipes, following which you can provide yourself with hot pepper for the winter, preserve its taste and beneficial properties.
Pepper preservation
In order not to waste time removing seeds and cutting pods, some housewives prefer to prepare whole pickled hot peppers for the winter. Harvested fruits are ideal for seasoning second courses. To prepare you need to take:
To prepare pickled peppers, first rinse them under running water. After this, punctures are made near the stalk with a toothpick. This is necessary to ensure that air does not accumulate inside the vegetable.
The greens should be rinsed with cold water and the leaves should be separated from the branches. Split the garlic into slices. Place vegetable pods in a saucepan and pour boiling water over them. After this, cover with a lid and let it brew for 5-7 minutes to absorb the aroma of spices. Drain the liquid into the sink, and pour fresh boiled water over the fruits, leave for another 5 minutes. Such manipulations will have to be done at least 5 times.
Wash the pepper, dry it and make through punctures in the area of the stalk. Pour water into a metal container and add sugar, salt and vinegar to it. Place the peppers in a clean, steamed glass container and press down slightly.
Pour boiling water over the filled containers, let sit for 13-15 minutes, and drain the water. After this procedure, the chili is poured with the prepared boiling marinade. Roll up the jars and place them upside down under a warm towel. Leave the pieces to cool in this state for a day.
To please your household with delicious meat dishes with the addition of spicy seasoning, you need to properly prepare pickled hot peppers for the winter without sterilization. With this method of preparation, the fruits remain crunchy and sour. For one 0.7 liter jar you need to take:
Only well-ripened peppers are suitable for canning. Wash the greens, dry them and separate the leaves from the stems. Separate the garlic into cloves, but do not peel. Wash the chili under running water, pierce near the stem and place in a deep saucepan. Pour boiling water over the chili, cover the container tightly to prevent steam from escaping, and let it stand for 5 minutes. Strain off excess moisture and repeat the process 3 more times.
While the pepper is urinating, you can prepare the brine. To do this, you need to pour the required volume of water into the pan, add all the seasonings except vinegar essence. The mixture must be boiled, pour in vinegar and simmer for 3 minutes. Next, remove the container to the side and allow the marinade to brew under a closed lid for about 13 minutes.
Place herb leaves and garlic cloves, which were boiled in brine, on the bottom of a glass dish. Place chili and remaining spices on top and fill with liquid to the brim.
After the marinating procedure, the workpieces need to be screwed on with lids, placed bottom up and wrapped in a warm cloth. So the jars should stand until they cool completely, but not less than a day. You can store canned food in the basement, cellar or refrigerator.
Canned ground hot peppers are a rather hot seasoning. They are crushed without removing the seeds, as they add a special sharpness and piquancy to the winter preparation. This spice is suitable for preparing meat dishes, various soups, and connoisseurs of the fiery vegetable use it in sandwiches. To prepare chili this way, You only need 4 ingredients on hand:
- 0.5 kg hot pepper;
- 15 g salt;
- ½ head of garlic;
- 50 ml wine vinegar.
To pickle hot peppers for the winter, vegetables should be washed well, the stalk should be cut off and crushed until mushy. The homogeneous mass is transferred to a deep pan, salt and vinegar are added and mixed.
Rinse jars and lids thoroughly. For such a sharp preparation, small containers with a volume of up to 100 ml are suitable. The peppers are placed in the prepared dishes to the very top and immediately covered with lids. Chili should be stored in the refrigerator or basement.
Thanks to the cooking conditions, the dish retains the vitamins and nutrients found in chili fruits.
Preserving hot peppers without sterilization with herbs and garlic allows you to obtain fruits that are very tasty, aromatic and suitable not only for everyday use, but also as a snack on the holiday table.
To prepare it you will need:
Rinse the chili pods and herbs under cool running water. Peel the garlic and cut into small pieces. The peppers are baked in the oven at a temperature of 150−180 °C until soft, allow the fruits to cool.
At this time, you need to prepare the jars and lids by thoroughly washing and sterilizing them. Separate the green leaves from the stems. When the pepper has cooled, it is laid out in jars in layers with garlic and herb leaves. Pour water into a deep saucepan and add salt. As soon as the liquid boils, move it to a cool place to cool.
With the marinade cooled to room temperature, pour the peppers up to the shoulders and place under a press. This can be any container of water that can fit into the neck of the jar. Leave the chili in this position for three weeks. After the time has passed, the containers are closed with lids and placed in the refrigerator.
Georgian vegetables in tomato juice
In this preparation, tomato juice is imbued with special spiciness. Pods marinated in this way are suitable as a snack and can be combined with any dishes: meat, pilaf, pasta, fish. Containers up to 500 ml are suitable for preservation. In addition, tomato paste from cans can be used as a seasoning and added to soups. To prepare the dish you need to prepare:
- chili - 2 kg;
- red tomatoes for juice - 5 kg;
- vinegar 70% - 2 tbsp. l.;
- salt - 2 tbsp. l.;
- sugar - 6 tbsp. l.;
- refined sunflower oil - 10 tbsp. l.;
- bay leaf - 10 pcs.;
- garlic cloves - 60 g;
- ground black pepper - 1 tsp.
Wash the fruits thoroughly, place them on a towel and let them dry. Make juice from the tomato, chop the garlic. Wash and sterilize containers. Pour the tomato mass into a deep saucepan and keep it on the fire until it boils. After the liquid boils, add sugar, black pepper, salt and add bay leaves. Boil the juice for 30 minutes without covering.
After the time has passed, add chili to the pan with tomatoes and cook for 18 minutes, stirring occasionally. After this, you need to add garlic, vegetable oil and remove the bay leaf. The resulting mixture is thoroughly mixed and brought to a boil. Next, add vinegar, stir and remove from heat.
Using tongs, the pepper fruits are caught and placed in jars. Fill the containers up to the shoulders with the remaining juice, seal them with lids and turn them over under the blanket. Thus, the preservation cools down throughout the day and is put away in a cool, dark place.
Hot pepper as a seasoning is much more often used in southern countries: its fruits are added to meat, fish, and vegetables. The beneficial properties of the product forced Europeans to reconsider their attitude towards these burning pods. An alcoholic tincture of it helps with intestinal disorders, as it has a broad antibactericidal effect. Chili is an excellent way to increase appetite. However, there is a caveat: only people with healthy digestive organs can use this seasoning. Canning will help soften the sharpness of the fruit and at the same time preserve all the beneficial properties.
Hot pepper in marinade
Pickled hot peppers will perfectly complement the taste of many dishes in the cold, stingy winter. The recipe is simple, and preparing this seasoning will not take much time: the snack is quite spicy, so the family will need several small jars.
Ingredients:
- peppers;
- 1 liter of water;
- 25-30 g salt;
- vinegar 9% – 1 tsp;
- spices as desired;
- 20-25 g sugar.
How to cook:
- Jars and lids for rolling should be sterilized, the peppers should be washed thoroughly and dried on a paper towel. If the fruits are used whole, then the peppers should have intact pods; the tails can be left, so the peppercorns look more beautiful.
- Spices are added as desired: mainly garlic, allspice, horseradish (root or leaves), dill, basil, cherry or currant leaves. In addition, you can add clove stars and a small piece of cinnamon, just don’t overdo it.
- Now you should prepare the marinade: for this you will need to mix water, salt and sugar, bring to a boil and wait for the bulk ingredients to dissolve.
- Place fruits and spices in prepared jars and pour boiling marinade over it all.
- Let stand for 5 minutes and pour the marinade into the pan.
- As soon as the liquid boils again, repeat the procedure.
- We do the same for the third time.
- Before rolling, add 1 teaspoon of 9% vinegar to each jar.
- Cover the jars with warm material until completely cooled.
This product will be perfectly preserved at room temperature. If you can preserve hot peppers in liter jars, then you can add small tomatoes and slices of sweet bell pepper, the fruits will be extremely tasty.
Pickled hot peppers from Georgia
This ingredient will add piquancy to any dish; among other things, this dish is an excellent preventative against colds.
Ingredients:
- peppers;
- 3-5 peeled cloves of garlic;
- 2-3 pieces of black and allspice;
- carnation star;
- 40 g salt;
- 50-60 g granulated sugar;
- 5 g vinegar 9%;
- a few pieces of horseradish leaf.
Cooking process:
- Place the washed and dried hot pepper pods into prepared jars, which should be scalded with boiling water and dried.
- Place spices and herbs between the fruits. You shouldn’t fill the jar to the very edge; filling it “to the shoulders” is quite enough.
- Now fill the vessel with boiling water and leave for half an hour.
- Water, saturated with the aroma of spices, is excellent for preparing marinade. Drain the water from the jars into a saucepan.
- Dissolve salt and granulated sugar in the liquid, put the pan on the fire, bring to a boil. For preservation, it is best to use enamel dishes.
- Pour the boiling marinade over the peppers again and let sit for 10 minutes.
- In order for the jars to last all winter and not spoil, we do the same thing again.
- Now the jars can be rolled up, but before that, add 5 g of vinegar with a strength of 9% to each vessel.
The workpiece will stand quietly until spring, even at room temperature. If such a snack seems too spicy, then the hot pepper can be pre-soaked in cold water: the more often you change the water, the softer the taste of the spicy fruit will be.
Korean recipe
– extremely popular dishes and are in great demand among the population. Any housewife, even a beginner, can prepare such a salad. Vegetables can be very diverse, but the dressing is almost the same everywhere: seasonings, vinegar and sunflower oil, in which the onions were previously fried.
To prepare the twist you will need:
- 1 kg of hot pepper, red or green;
- half a head of garlic;
- 70 ml 6% vinegar;
- half a tablespoon of salt;
- half a tablespoon of sugar;
- 1 teaspoon ground red pepper;
- 1 teaspoon ground black pepper;
- 1 teaspoon coriander seeds;
- 400 ml water.
If you are preparing hot peppers for storage in winter, then the jars must be sterilized, and if you intend to use them immediately, then the process of disinfecting the dishes can be skipped.
Cooking process:
- First, table salt and granulated sugar are dissolved in water.
- Place the dishes on the fire, after boiling, add red and black pepper, chopped garlic and coriander.
- The vinegar is poured into the pan last, before the marinade is poured over the peppers.
- The jars are cooled and after three days you can enjoy the finished peppers.
With vinegar and honey
To prepare this wonderful snack you will need:
- hot pepper – 5 kg (prepare pods of different colors);
- 250 g of honey (you can even use candied honey, but it is better to melt it in a water bath or in the microwave);
- 1 liter of 6% vinegar;
- 360 ml sunflower oil (you can take less, but in this case you need to add water);
- 2 teaspoons table salt;
- 2 heads of garlic, which must be peeled;
- spices to taste (allspice, bay leaf, cloves).
How to cook:
- Place the washed vegetables tightly in glass jars.
- Prepare a marinade from vinegar, oil and salt.
- Honey is added at the rate of 2 tablespoons per 1 glass of vinegar, but the sweetness can be adjusted to your taste.
In this form, the workpiece can be stored for a long time without seaming, but the jars should be kept in a cold place: this can be either a refrigerator or a cellar.
"Honey Taste"
Hot red peppers can compete well with the usual pickled cucumbers and tomatoes. An unusual brightly colored appetizer that goes well with meat dishes. For those who prefer spicy dishes, pickled bitter peppercorns will become an indispensable preparation for the winter. In order for the snack to have a rich aroma, honey must be taken natural. Its delicate texture will add silkiness to the marinade and a beautiful golden color.
Ingredients:
- 3 kg of bitter red peppercorns;
- 500 g vinegar;
- 500 g vegetable oil;
- 400 g honey;
- 40 g salt;
- laurel leaves;
- black peppercorns.
Cooking process:
- Prepare the container: glass jars must be sterilized.
- Line the bottom of the jars with bay leaves and a few peppercorns.
- Wash the fruits, dry them and remove the seeds.
- Cut the peppercorns into three segments and stack them on top of each other like a nesting doll.
- Mix sunflower oil, honey, salt, vinegar in a saucepan. Place the container on the fire and bring to a boil.
- Pour the prepared marinade over the peppercorns.
- Sterilize the jars for 10 minutes and roll up.
- You can store it both in the cellar and in the refrigerator.
You can put a few cherry tomatoes in a jar of hot peppercorns. Tomatoes of the same color will also acquire a sharp and rich taste.
Homemade hot pepper
The spicy appetizer diversifies the taste of all kinds of homemade dishes made from meat, fish and vegetables. Not only is it really tasty, but it is also very healthy. Hot pepper will replace many cold medications, help strengthen the immune system and cleanse the veins. To make sure that this is a wonderful seasoning, prepare a small half-liter jar for testing.
When choosing fruits for preservation, pay special attention to the peel: it should be dense and not damaged. For a small container, the pods can be cut into rings, but not too narrow.
For one half-liter jar you will need:
- 250 g pepper;
- 1 glass of hot water;
- half a teaspoon of black peppercorns and the same portion of coriander seeds;
- 15 g table salt;
- 7-10 g sugar;
- 30 g 9% vinegar;
- 1 tablespoon sunflower oil.
Cooking process:
- Pour spices, except vinegar and oil, into hot water, cook the chopped peppers in this marinade for about 5 minutes.
- Using a slotted spoon, remove the peppers from the pan and place tightly in a clean jar.
- Add vinegar and vegetable oil to the remaining brine and let the marinade boil.
- Pour the hot liquid into the jar and immediately seal it with a sterile iron lid.
- Place the jar upside down until completely cooled. There is no need to sterilize it.
In cool conditions, the preparations will last well into the winter.
Preserving hot peppers for the winter (video)
When preserving this wonderful appetizer for future use, it is important to remember that hot peppers, even pickled ones, are contraindicated for people with a sick stomach, liver or kidneys. Avoid giving the product to children, it is very dangerous for the digestive system of a small person. To avoid burning the skin of your hands, cook with gloves. And do not touch your eyes under any circumstances: irritation is very painful. If you take all precautions when preparing and consuming hot pickled peppers, this snack will only make you healthier.
I am sure that your pantries are already bursting with all kinds of supplies, because it’s time to blanks stocking up on seasonal vegetables and fruits.
Hot capsicum It is well known to housewives; it is often used to prepare all kinds of dishes, sauces and seasonings.
You can prepare it for the winter in various ways - dry it, freeze it, grind it in a meat grinder, add oil, marinate, etc.
I want to offer you three simple recipes how to preserve hot peppers to spice up your home cooking in winter. The principle is the same, but the recipes are different.
This preparation method will especially appeal to lovers of spicy foods.
LIST OF INGREDIENTS
1 recipe
- hot peppers
- 9% vinegar
2 recipe
- hot peppers
- 250 ml 6% apple cider vinegar
- 4 tbsp. liquid honey
3 recipe
- hot peppers
- 250 ml 6% wine vinegar
- 4 tbsp. liquid honey
- 1 tsp salt
HOT PEPPER FOR THE WINTER - STEP-BY-STEP RECIPE
I prepared hot peppers of different colors - green and red. She washed it thoroughly and dried it.
We will also need jars, preferably tall ones, if you want to preserve the whole pepper, but this is not necessary, you can cut it.
We remove the stalk of the pepper, and also, if desired, the core with seeds, but I will leave it.
We cut the pepper into arbitrary pieces, such that they easily fit into a jar - in winter it is convenient to get as much as you need and use.
Place the peppers in the jars quite tightly.
For another jar, take whole red long peppers.
Cut off the stalks and place them tightly in a jar vertically.
In winter, take out one pepper, use as much as necessary, and put the rest back in the jar.
And I’ll make another jar of assorted green and red peppers.
Cut it into pieces and place tightly in jars.
Fill two jars with chopped peppers with regular table vinegar 9% and cover with lids; there is no need to roll them up.
During the pickling process, the pepper will absorb some of the vinegar and it will turn out pleasantly sour, and the vinegar from the pepper itself can be used to prepare various dishes like regular vinegar, but keep in mind that it will be spicy.
This was the first classic recipe.
For the second sweeter recipe we will need 6% apple cider vinegar and honey.
Add 4 tbsp to 250 ml of apple cider vinegar. liquid honey and mix well until it is completely dissolved.
If your honey is thick, heat it slightly in a water bath, try to use natural honey.
Fill the jar with pepper with the resulting marinade to the very top and close the lid.
Turn the jar several times so that the pepper inside is also filled with marinade and add the rest to the top.
For the third recipe we will need natural grape vinegar 6%, salt and honey.
I literally have a tablespoon of the previous marinade left, I won’t throw it away.
Add 250 ml of grape vinegar, 1 tsp. salt, and 4 tbsp. liquid honey.
Mix everything well until the salt and honey are completely dissolved.
This recipe, in my opinion, turns out to be the most balanced, it has everything - salt, sweetness, acidity and spiciness.
Peppers prepared according to this recipe are incredibly tasty, and they will be ready after 2-3 weeks.
So, friends, I showed you three recipes for preparing hot peppers for the winter.
Since the pepper does not undergo heat treatment, it remains just as fresh, crispy, juicy, retains its sharpness, and despite the fact that it is poured with pure vinegar, it turns out not at all sour - everything in moderation. This preparation is perfectly stored in the refrigerator until the next season, unless of course you eat it earlier.
This year I used these peppers to preserve seasoning " Poltava«, tomato And squash caviar, all these videos are there on the channel .
As I already said, I like the third cooking method the most, but to decide which one you like best, I recommend cooking all three, each of them is delicious in its own way.
There is a saying in the Caucasus: “Nothing warms you up on cold days like a good spicy snack.”
Cook for joy and eat for health!
I wish you bon appetit!
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HOT PEPPER FOR THE WINTER - VIDEO RECIPE
HOT PEPPER FOR THE WINTER - PHOTO
In cooking, hot peppers are usually used as a main or additional flavoring ingredient in marinade fillings, dressing soups and main courses, for the preparation of various sauces, ketchups, etc., i.e. in those dishes where the taste and aroma of such a seasoning is important . Therefore, during the summer season, many gourmets try to have time to prepare hot peppers for the winter. The amount of spices, salt and pepper can be changed to taste.
Hot peppers are a piquant little vegetable that add a touch of heat and brightness to any dish. It will certainly warm you on frosty winter evenings from “top to toe.” Treat yourself and your guests to an original appetizer with our recipes for preparing hot peppers for the winter.
Ingredients:
- hot red pepper - 355 g;
- homemade garlic - 10 g;
- dill, mint and cilantro;
For the marinade:
- water - 605 ml;
- grape vinegar - 105 ml;
- salt - 5 g;
- white sugar - 10 g;
- dry coriander - 10 g;
- peppercorns - 5 pcs.;
- bay leaf and cloves - 2 pcs.
Preparation
Wash the greens, shake and tear off the leaves. Wash the peppers, dry them on a towel and make small punctures in each vegetable. Place the preparations in a pan, scald with boiling water and leave for 5 minutes. Next, drain the liquid and fill it with boiling water again. We repeat this procedure 5-6 times.
Now let's make the marinade: throw all the spices, herbs and garlic into a pan with water. Sugar and salt the contents to taste and place the dishes on the fire. After boiling, add grape vinegar. Boil the mixture for 2 minutes, and then remove from the stove, close the lid and leave for 15 minutes.
We sterilize the jars in advance, fill them with pepper and fill them with marinade so that all the spices get into the preservation. Roll up the nylon lids and leave until completely cooled under a warm blanket.
Marinated hot peppers for the winter in Georgian style
Ingredients:
- hot pepper - 505 g;
- leaves of horseradish, currant, cherry;
- cloves - to taste;
- cinnamon - to taste;
- garlic, basil.
For the brine:
- water - 990 ml;
- white sugar - 25 g;
- iodized salt - 15 g;
- vinegar 9% - 5 ml.
Preparation
Before pickling hot peppers for the winter, sterilize the jars. Then we wash the pods, put them in containers and throw in any additives and spices. Pour boiling water up to the hangers and leave for 10 minutes, and then carefully drain the liquid.
Without wasting time, prepare the brine: boil water, sugar and salt to taste. Boil for 5 minutes and pour liquid over the peppers in the jars. Cover with sterile lids, and after cooling, pour the brine into the pan, bring to a boil and pour in the pepper again. Add a little vinegar to each jar, roll up the lids and cool the canning upside down.
Canned hot peppers for the winter
Ingredients:
- hot pepper - 505 g;
- garlic - 4 cloves;
- coarse salt - 20 g;
- grape vinegar - 55 ml;
- water.
Preparation
We thoroughly wash the jars, sterilize them and add spices and peeled chopped garlic to the bottom of each jar. Next, lay out the well-washed hot peppers with their tails cut off. Throw in salt, pour in vinegar and boiling water up to the hangers. Cover the preserves with lids and send them to sterilize for 10 minutes. We roll up the jars and leave the hot pepper preparations for the winter until they cool down.
Hot peppers in oil for the winter
Ingredients:
- hot pepper - 505 g;
- garlic;
- bay leaf and horseradish root.
For the marinade:
- apple cider vinegar - 105 ml;
- olive oil - 155 ml;
- honey - 10 ml.
Preparation
We wash the peppers, put them in jars, adding chopped garlic, horseradish and throwing in spices and herbs. For the marinade, combine apple cider vinegar with oil, add honey, mix and pour over the vegetables. Close the jars with lids and store warm. The pepper will be ready for tasting in about 2.5 weeks.
Adjika recipe from hot peppers for the winter
Ingredients:
- meaty tomatoes - 1.5 kg;
- sweet pepper - 255 g;
- hot pepper - 190 g;
- homemade garlic - 70 g;
- fine salt - 20 g;
- white sugar - 15 g.
Preparation
Scald the tomatoes, carefully remove the skin and grind the pulp through a meat grinder. Place the tomato mixture in a saucepan and heat over medium heat. When the grounds begin to boil, reduce the heat and boil the contents for 15 minutes.
We wash the sweet pepper, remove the seeds and chop into slices. Remove the seeds from the red hot pepper and cut into thin rings.
Now chop the vegetables one by one in a blender and add them to the pan with the tomatoes. Stir and cook for another 10 minutes. Next, squeeze the garlic into the adjika through a press, stir, pack into sterile jars and screw on the lids. We wait until the jars cool down and put the preparation in the refrigerator.
Preparing hot peppers with honey for the winter
Ingredients:
- hot pepper - 800 g;
- water - 400 ml;
- honey - 350 ml;
- vegetable oil - 60 g;
- vinegar 9% - 250 ml.
Preparation
Sort the peppers, wash them, cut them and remove the stems and hot seeds. Blanch the pepper pulp in boiling water for 2-3 minutes. After this, immerse in a saucepan with cold water and, after drying a little, remove the thin skin. Then cut the peppers into slices and place in sterilized jars. Marinade filling: mix water and honey, add salt and vinegar, bring to a boil. Pour the vegetable oil into a saucepan and heat well and cool slightly. First pour the marinade mixture into the prepared jars of pepper, and then the oil. Cover the jars with sterilized lids and pasteurize according to their volume. The preparation of hot peppers for the winter is ready.
Recipe: Chili peppers (hot, bitter) for the winter
Caucasian hot pepper
A very interesting recipe for spicy lovers. Preparing hot peppers for the winter in vegetable oil, with spices and herbs.
We will need:
Red hot pepper (red and green) - 1.5 kg
Vegetable oil - 2 cups.
Parsley (large) - 1 bunch.
Salt (not full) - 1 tbsp. l.
Sugar - 2 tbsp. l.
Spices (khmeli-suneli) - 3 tsp.
Vinegar 9% - 5 tsp.
Preparation:
Wash the pepper and remove the stem. Pour oil into a saucepan or deep frying pan, heat and add pepper, salt, add sugar and stir.
Simmer over medium heat, stirring occasionally. As soon as the pepper begins to become soft, add spices, vinegar and coarsely chopped parsley, stir and simmer for another 10 minutes.
Place, compacting slightly, into sterilized jars and roll up. Turn over until completely cool. In winter you can eat it with potatoes or add it to soups and salads.
Armenian marinated hot peppers with herbs
This preparation is very useful for the human body, as it retains all the vitamins and various beneficial substances 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.
Preparation:
Rinse the pods and all the greens under cold water, peel the garlic and cut into arbitrary pieces.
Before you start pickling the pepper, it should be baked. cupboard until soft. The temperature inside is approximately 150−180°.
Remove the peppers from the oven and leave them to cool for a while.
Meanwhile, process jars and lids.
Tear off all the leaves from the grass stems.
Place the cooled peppers in sterilized containers, alternating with layers of chopped garlic and herb leaves.
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.
As soon as the marinade reaches room temperature, pour it over the pods in the jars up to the very shoulders of the container.
Place a press (a glass filled with water or small pebbles) in each jar and keep the peppers for up to three weeks at room conditions.
After time has passed, close the jars with compressed pickled hot peppers with nylon or screw caps, and transfer the preparations to the refrigerator.
Chili pepper (hot, bitter) canned
A very tasty snack, very bright and colorful, very easy and quick to prepare. Stored at room temperature until next summer (I haven’t tried it for longer).
We will need (for a 3-liter jar):
Chili pepper (preferably different colors - red and green, as much as will fit in the jar)
Water - 2 l Coarse salt - 1 tbsp. spoon
Sugar - 2 tbsp. spoons.
Vinegar 9% - 8 tbsp. spoons
Dill with umbrellas - to taste.
Horseradish leaf - to taste.
Garlic - to taste
Preparation:
Wash the peppers thoroughly and cut off the tails. We leave the seeds and tightly place the washed and dried dill umbrella, horseradish leaf, peeled garlic cloves and, in fact, the pepper itself into sterile jars.
I have indicated the amount of ingredients for the marinade for a 3-liter jar, but I mainly make smaller ones - 0.7 liters-1 liter jars. Therefore, we divide the products depending on the volume of the can.
So, boil water with salt and sugar, as soon as it boils (okay), fill the jars, cover with sterile lids and leave for 15 minutes.
Then carefully pour the water back into the pan, bring it to a boil again, boil for 3 minutes, turn off the gas, immediately add vinegar, stir and immediately pour our peppers to the edge of the jar and roll up the lids.
Hot peppers for the winter
Ingredients:
Hot red pepper - 350 grams (per 800 gram jar)
Garlic – 1 piece (head)
Green cilantro – 3 pieces (sprigs)
Dill - 3 pieces (sprigs)
Mint greens – 1 piece (sprig)
For the marinade:
Water - 500 g
Grape vinegar - 100 g
Salt - 1 teaspoon
Sugar - 2 teaspoons
Coriander seeds - 2 teaspoons
Black peppercorns - 5−7 pieces
Allspice peas - 2-3 pieces
Cloves - 1-2 pieces
Bay leaf - 2-3 pieces
Preparation:
So, let's prepare the ingredients. The pepper, naturally, should only be ripe and bright red.
We pick off the leaves from all the greens (we don’t need the stems), divide the garlic into cloves, but do not peel it.
Now we thoroughly rinse the pepper under cold water and make small punctures in it in the area of the stalk so that air does not collect inside. Place the pepper in a saucepan and pour boiling water over it, leave it covered for 5 minutes. Then drain the water and fill it with boiling water again, repeat this procedure 3-4 times. The main thing is that the peppers do not overcook and begin to fall apart.
Let's make the marinade To do this, we pour water into a saucepan and add all the spices, fresh herbs, sugar, salt and garlic. Place the pan on the fire, and when the liquid boils, pour vinegar into the marinade. Cook it for 2-3 minutes, then turn off the heat and leave the marinade for another 15 minutes.
We sterilize jars in any way convenient for you. Now put the greens from the marinade and garlic cloves on the bottom of the jar, then carefully fill it with pepper. Pour the marinade over the peppers so that all the spices get into the jar. We press the pepper, as if compacting it, and add more marinade right up to the neck.
If you store the pepper in the refrigerator, then close the jars with screw caps. If in another cool place, then roll it up and leave it under the blanket (bottom up) until it cools completely.
Hot pepper recipe. Tomato snack for the winter
This vegetable appetizer will be a wonderful decoration for any table and will go well with any dish. A good alternative to the famous one adzhiki. The excellent combination of hot pepper and tomato is distinguished not only by its amazing taste, but also by its attractive appearance.
You need to prepare the following ingredients:
- hot chilli pepper - 1.5 kg;
- fresh tomatoes - 3 kg;
- vegetable oil - 1 cup (200 ml);
- sugar - 1 cup (200 ml);
- garlic - 15-20 cloves;
- vinegar 75% (essence) - 1 tsp;
- parsley - 100 gr;
- salt - 1 tbsp. l.
Rinse the tomatoes and pass through a meat grinder or blender.
Wash the peppers and cut them into several pieces large parts without removing the seeds. Place it in sterilized jars and set aside.
Pour the tomato into a saucepan and place on the fire until it boils. As soon as the first bubbles appear, add sugar, butter and salt. Leave for another 15 minutes on medium heat.
At this time, chop the herbs and garlic. As soon as the liquid has changed its color, add the prepared products and vinegar essence. Remove the prepared marinade from the stove and pour it into the prepared hot vegetable. Close the jars and leave at room temperature until completely cool.
Store the finished snack in cool place until winter.
English hot pepper recipe
Here is another way to pickle vegetables for the winter. The English recipe differs by adding to the marinade malt vinegar. It is prepared on the basis of barley grains. The British make three types of vinegar: light, dark and transparent. The latter type is needed in this recipe because of its ability to preserve the natural color of the pickled product.
Prepare the following products:
- hot pepper - 40 pcs.;
- brown sugar - 100 g;
- black peppercorns - 15 pcs.;
- allspice peas - 15 pcs.;
- bay leaf - 2 pcs.;
- thyme - 4 sprigs;
- malt vinegar - 300 ml;
- red onion - 2 pcs.;
- sweet pepper (red, yellow, green) - 2 pcs.
Wash and dry the vegetables first. Cut the bitter vegetable into rings ( do not remove seeds). Chop the peeled onion into thin half rings and the sweet pepper into strips. Mix all ingredients and place in jars.
Pour the vinegar into a saucepan, add all the other ingredients and boil. Pour the hot marinade into prepared containers and seal the jars. After cooling, the English hot peppers are ready to wait for winter.
If the product is needed for constant home use, then after boiling the marinade should be cooled and poured into the vegetable mixture. The dish will be ready to eat the next day.
Roasted hot pepper recipe
Another type of snack comes from Georgia. The spicy vegetable will delight thrill-seekers in the cold winter, warming it up and boosting the immune system.
The following products are needed:
Peel and wash the vegetables. Pierce the pepper with a knife along its entire length in several places.
Pour oil generously into a hot frying pan and place the hot vegetable. If the pan is small, divide the cooking several times. Fry the vegetable on both sides until lightly browned, then cover with a lid and put out within a few minutes. Transfer the finished product into a convenient container and set aside.
Add honey and sugar to the remaining butter. Chop the garlic and herbs and send them there. Mix the mixture thoroughly and leave until completely cool. Add vinegar.
Distribute the pepper among the jars, compacting well. Fill cold marinade. If it turns out to be less than the required amount, then you should distribute it equally and add a little cold boiled water.
Leave the finished dish in the refrigerator for a day, then roll it up and store it.
Korean hot pepper seasoning recipe
Koreans are famous for their love of spicy foods. This fiery taste in their cuisine is present in everything from vegetables to fish. The most important secret of the spiciness of Asian dishes lies in the seasoning, the recipe for which is presented below.
We will need the following products:
For better cleaning, it is better to soak the garlic first in cold water and leave it to soak overnight.
Wash the vegetables. Cut the bell pepper and remove seeds and white veins. Remove the stem from the hot pepper and cut it into several pieces for convenience. If desired, you can remove the seeds. Peel the garlic.
Pass everything through meat grinder, alternating ingredients. This way they will mix evenly. Salt the workpiece generously and mix. Leave it like this for an hour.
Place the finished seasoning in jars, roll up and store.
This seasoning can be stored for several years and does not lose its quality, even if it sits for several winters in a row.
Great for any dish not only Korean cuisine, but any other.
Above are recipes whose main ingredient is the hottest vegetable. But this type of pepper is even more common as a spicy addition to various types of marinade. So, for example, it is added to adjika, when preserving its sweet brother, green tomatoes.
In addition to canning, hot peppers dried, which also contributes to preservation for the winter and ease of use at home.
The variety of uses for hot peppers in cooking is vast, but nothing beats home-pickled vegetables, opened from your own stock during the cold winter season. It is tasty, healthy and brings back memories of hot harvest days.
It can be noted that if you suddenly want to try it for the winter, the recipes listed above will suit you perfectly.
Hot peppers, preserved for the winter, are an excellent appetizer for various meat dishes. Since it has the unique property of enhancing the taste of these dishes, true connoisseurs always have a jar of this spicy vegetable in stock.
The twist options are very numerous - these include marinating and salting, using hot pods alone or with garlic, horseradish root and various dry spices. There is a lot to list, but I decided to select the most interesting methods with completely different tastes, so that you have the opportunity to choose exactly your own method of preparing this vegetable.
I always prepare a new recipe in small quantities, for testing, and then in my notebook I note whether the family liked it or not. For me, this is akin to modern quests, only on a culinary theme.
Pickled hot peppers for the winter
The best taste of hot pepper, in my opinion, comes from the marinating process. That's why I decided to describe it first. Be sure to try it, this pepper is capable of circulating blood throughout the body and literally rejuvenating it with each pod eaten.
- Spicy pods - quantity depends on size per liter jar;
- Cherry, currant, horseradish - 4 leaves each;
- Pepper peas – 7 fruits;
- Garlic – 6 cloves;
- Various greens - a bunch;
- Clove seeds – 4 pieces;
- Ground cinnamon – ½ teaspoon.
For marinating:
- Drinking water – 1000 grams;
- Rock salt -2 tablespoons;
- Granulated sugar – 2 tablespoons;
- Table vinegar – 1 teaspoon.
Let's get started:
First of all, you need to rinse the prepared container with soda, and then sterilize it over steam. Boil the tin lids for a few minutes.
Then we put the prepared leaves and greens cut into medium pieces into jars. And all the dry spices that you have prepared are added there.
Now take the sharp fruits, rinse them thoroughly and place them tightly in prepared jars with herbs.
Fill the jars with boiling water up to the neck and leave for six minutes. Next, pour the water into a large saucepan and make a marinade from it.
Bring the water to a boil again and add granulated sugar and rock salt. As soon as they dissolve, pour in table vinegar and immediately pour into jars. Roll up the jars with tin lids.
The spicy appetizer is ready, all you have to do is wait for the cold weather and then taste the cooked spicy pods.
Recipe for pickled hot peppers
If you regularly consume such snacks throughout the cold season, then no cold will threaten your body.
Ingredients:
- Peppers – 1 kilogram;
- Garlic – 4 cloves;
- Peppercorns – 3 pieces;
- Carnation – 2 inflorescences;
- Rock salt – 45 grams;
- Granulated sugar – 55 grams;
- Table vinegar – 10 grams;
- Horseradish - a couple of sheets.
Let's start cooking:
We prepare containers for twisting using the method described above. And put the washed fruits in them.
Place herbs and spices in between the jars.
Optimal filling of jars up to the hanger.
Pour boiling water into containers and leave until cool.
Drain the water into a saucepan and prepare a marinade from it. To do this, dissolve rock salt and granulated sugar in it. Pour in the prepared vegetables again and leave for 15 minutes.
Then drain again, heat and pour into containers with fruits for the third time.
Add the allotted amount of table vinegar to each and tighten it with a special key using tin lids.
This snack is perfectly stored both in a cool cellar and in an ordinary apartment.
Hot pepper for the winter with oil and vinegar
In general, hot pepper is considered the main vegetable in Georgian national cuisine. Not a single feast or ordinary dinner is complete without it.
What you need for preparation:
- Spicy fruits – 2.5 kilograms;
- Garlic – 2/3 cup;
- Sunflower oil – 250 grams;
- White wine vinegar – 0.5 liters;
- Parsley – 0.5 bunch;
- Granulated sugar – 100 grams;
- Celery – 150 grams;
- Salt - at your discretion;
- Spices – a pinch.
Let's start cooking:
Prepare the marinade: table vinegar, granulated sugar, rock salt and sunflower oil are heated to a boil in an enamel bowl.
Place ½ of the peppers in the boiled marinade and cook for seven minutes, then take out and boil the second part.
Finely chop the remaining ingredients, add them to the peppers and pour in the marinade. Place in the refrigerator to infuse for twenty-four hours.
After the allotted time, drain the marinade and place the fruits in prepared jars. The filling is brought to a boil and poured into the peppers again. We roll up the containers with tin lids.
The jars are turned over and cooled. Then take them to a cool basement for storage.
Hot pepper for the winter with honey
This appetizer has an interesting floral aftertaste, and despite the pungent taste of the fruit, it is very pleasant, and when you bite it with meat, you understand that this is the perfect combination of ingredients.
Product composition:
- Burning fruits – 5000 grams;
- Bee honey – 1 glass;
- Table vinegar – 6% 1000 grams;
- Refined butter – 1.5 cups;
- Rock salt – 1 tablespoon;
- Garlic – 15 cloves;
- Various spices - at your discretion.
Let's start cooking:
We wash the sharp fruits and put them in sterilized jars. We prepare the filling from table vinegar, refined vinegar and rock salt.
We put bee honey in the proportion of two tablespoons to one glass of vinegar.
Although if you like it sweet or, on the contrary, lack sweetness, you can adjust it to your taste.
We close the jars with plastic lids and transfer them to a cool cellar for long-term storage.
Pickled hot peppers for the winter are finger-licking good
Not a single vegetable season is complete without a few jars of this particular snack. It is good not only with meat, but also simply with vegetable dishes.
What you need for cooking:
- Spicy fruits – 0.7 kilograms;
- Garlic – 16 cloves;
- Black pepper – 10 fruits;
- Fragrant – 10 pieces;
- Wine vinegar – 250 grams;
- Drinking water – 1000 grams;
- Rock salt – 35 grams;
- Granulated sugar – 35 grams;
- Greens – 0.5 bunch;
- Coriander – 50 grams.
Let's get started:
We sort out the sharp fruits and throw them away with any visible damage or changes in the skin.
We prick each pod at the base with a wooden stick.
Place them in a large saucepan, fill it with water and place over medium heat until it boils.
Cook the fruits over low heat for about three minutes, cover with a lid and leave aside for fifteen minutes.
Separately cook the marinade:
Heat water over a fire, add rock salt, granulated sugar, garlic, chopped herbs and spices. Add table vinegar, cook for three minutes and remove from heat. Let it stand aside for about fifteen minutes.
On the bottom of each container we put the prepared herbs, garlic from the marinade, pods, on top again the herbs and spices and pour the brine to the top.
Roll up with tin lids and cover with a warm jacket or blanket. Then transfer to a cool place for storage.
Canning hot peppers
Sometimes I don’t roll up the whole fruit in large containers, but cut it into beautiful rings and close it like that. It’s very beautiful and can be rolled up in very small jars.
Ingredients:
- Spicy pods – 2000 grams;
- Drinking water – 1000 grams;
- Granulated sugar – 50 grams;
- Salt – 50 grams;
- Refined butter - 200 grams;
- Table vinegar – 100 grams;
- Various spices - 1 tablespoon;
- Chopped greens – 100 grams.
Let's start cooking:
Place all ingredients except table vinegar and refined oil, as well as chopped pods, into boiling water. Cook everything for five minutes.
Pour the marinade through a colander into another saucepan. Place the pepper in clean jars.
Pour the remaining ingredients into the marinade and bring to a boil again.
Pour boiling water over the fruits and roll up the containers with boiling water. Cool the jars upside down. And then we transfer it to a cool basement.
Video: Hot pepper for the winter
A very tasty, spicy appetizer made from hot peppers for the winter. It’s easy to prepare, yet it gives amazing taste, mild spiciness and a good mood. Prepare it, you won’t regret it.
That's all. All these recipes are very interesting and incredibly tasty in the end. Try it and I’m sure you won’t remain indifferent.
And if you also take into account the fact that such a snack is very healthy for our body, then you should definitely prepare these dishes for future use for your family. And of course, write me your recipes for preparing hot peppers in the comments of the article, I will be happy to try them too. Until we meet again, friends.
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