Pickled hot peppers provide a great opportunity to enjoy the piquant taste of the vegetable and benefit from the product throughout the year. Stock up on this spicy snack for future use and please yourself and your family until next season.

Recipe contents:

Hot pepper is a spicy vegetable that can add spiciness and brightness to any dish. You can prepare it for the winter in a lot of ways: pickle it whole or cut into pieces, pickle it, ferment it, dry it, preserve it in vinegar, lemon juice and other ways. You can use pepper of any color for this, red, green, yellow, and even black. If you are a fan of spicy dishes, then be sure to stock up on hot peppers. Along with such additives as horseradish and garlic, it allows you to add unique flavor notes to any dish.

Many lovers and eaters of spicy food have never even thought about why scalding hot peppers make us “cry”. On this question scientists answer as follows: hot pepper, when consumed, stimulates the production of endorphins, i.e. hormone of happiness. At this moment, the brain receives a signal that a dangerous severity is approaching, but in fact it does not negatively affect the body. Endorphins are released into the blood and when a person eats spicy food, he enjoys it. Endorphins, in turn, stimulate the immune system, which improves blood circulation, reduces pain and relieves stress. Therefore, if you have a headache, it is recommended to eat a little hot pepper and the pain will go away.

• Calorie content per 100 g - 40 kcal.
• Number of servings - 1 can 350 ml
• Cooking time - 10 minutes to prepare food and a day to marinate vegetables

Ingredients:

• Hot capsicum - 10 pcs.
• Carrots - 0.5 pcs.
• Garlic - 3 cloves
• Salt - 1 tsp.
• Sugar - 1 tsp.
• Table vinegar - half a jar
• Drinking water- half a can

Preparing pickled hot peppers

Many people are skeptical about hot pepper preparations, considering them overly spicy and inedible. But in fact, when prepared correctly, the appetizer turns out to be harmonious in taste, aromatic and will perfectly complement any feast.

Hot peppers marinated for the winter in grape vinegar - recipe in Georgian

Ingredients:

Calculation for one 800 ml jar:

• pods of red or green hot pepper – 360 g;
• purified water – 500 ml;
• garlic cloves – 4-6 pcs.;
• granulated sugar – 20 g;
• non-iodized rock salt – 10 g;
• black and allspice peppercorns – 5 and 2 pcs. respectively;
• coriander peas - 1-2 teaspoons;
• cilantro and dill (greens) - 3 sprigs each;
• – 1 branch;
• clove buds – 1-2 pcs.;
• bay leaves – 1-2 pcs.;
• white grape vinegar – 100 ml.

Preparation

We pierce the pre-washed hot pepper in several places with a fork, place it in boiling water for five minutes, after which we drain the water and fill it with a new portion for the same amount of time. Repeat the procedure three to four times until the fruits are soft.

For the marinade, heat the water to a boil, add salt, sugar, all the spices, garlic cloves, dill and cilantro, pour in the vinegar, boil the mixture for a couple of minutes, and let it brew for about fifteen minutes.

Now put some herbs and spices from the marinade on the bottom of dry sterile containers, then fill the jar with boiled peppers, trying to gently press them together, and fill with the rest of the hot marinade. We seal the jar, place the lid down under a warm coat or blanket and leave it to cool.

Hot pepper marinated in Armenian style

Ingredients:

Calculation for 7 half-liter cans:

• pods of red or green hot pepper – 3 kg;
• purified water – approximately 300 ml;
• garlic cloves – 8-10 pcs.;
• carrots – 190 g;
• granulated sugar – 80 g;
• parsley (greens) – 1 medium bunch;
• non-iodized rock salt – 80 g;
• allspice and black peppercorns - 2 pcs. on the jar;
• medium sized bay leaves - 1 pc. on the jar;
• unscented – 100 ml;
• vinegar 9% – 50 ml.

Preparation

To prepare marinated hot peppers in Armenian style, wash the fruits, soak them in warm water for an additional hour, then cut off the stalk at the base and leave the seed pods.

For the marinade, mix water, vegetable oil, vinegar, salt and granulated sugar in a wide container and place the mixture on the stove burner over moderate heat. At the same time, peel the garlic cloves and finely chop them with a knife, and pass the peeled carrots through a grater (better for Korean cooking). Simmer the prepared peppers in small portions in the boiling marinade for three to five minutes and remove them temporarily onto a plate with a slotted spoon. After all the peppers have been cooked, add the carrots to the marinade and let it boil for a few minutes.

At the bottom of each dry glass container we place peas of two types of peppers, bay leaves, parsley leaves, a little carrots and garlic, after which we further fill the jar with peppers, adding more carrots, herbs and garlic in the center and on top.

Top up the marinade to capacity, cover the jars with lids and set them to sterilize in boiling water for about fifteen minutes.

How to pickle hot peppers - a simple recipe

Ingredients:

Calculation for one liter jar:

• pods of red or green hot pepper - as many as will fit;
• purified water – approximately 250 ml;
• garlic cloves – 4 pcs.;
• granulated sugar – 15 g;
• non-iodized rock salt – 25 g;
• black peppercorns – 5 pcs.;
• allspice peas – 4 pcs.;
• mustard seeds – 1 pinch;
• vinegar 6% – 35 ml.

Preparation

To marinate according to this recipe, first rinse the hot peppers and additionally soak them in a container with hot water for an hour. There is no need to peel the fruits from seeds and tails, just pierce them in several places with a fork. After a while, place the peppercorns vertically in a liter container and pour boiling water over them for about twenty minutes. To reduce the pungency, the water should then be poured into sink, having previously measured its quantity, and for the marinade use the same portion of fresh water. For lovers of very spicy snacks, you can use the same water. Heat the liquid to a boil, add salt, granulated sugar, black and allspice peas, mustard seeds, let it boil for five minutes, and pour it into a jar, after putting peeled garlic cloves on top and adding vinegar.

Immediately seal the vessel with a sterile lid and wrap it in a warm blanket or coat until it cools completely.

Hot pepper is known for its beneficial properties and unusual taste all over the world. There are many recipes to which this vegetable adds a “zest”. Many housewives continue to pamper their loved ones with pepper snacks even in winter. To do this, they pickle or salt the vegetable. Such blanks are very easy to make. In addition, they allow you to preserve many useful substances in peppers.

Hot pepper is used not only as a seasoning in dried or crushed form. Whole pods are preserved using various marinades. Also based on them they prepare amazing snacks - adjika and vegetable salads. For preservation you can choose different varieties. It is worth considering the size and appearance vegetables

If you want to pickle hot peppers, then you should choose fruits with hard, dense skin. It should be thick enough. As a result, your snack will taste crispy. Also note that there is no damage. Everyone knows that peppers different colors It’s more pleasant to eat, they look more appetizing. Any hot peppers are suitable for adjika and salads.

Canning hot pepper: features

Whole pieces of peppers look the most beautiful. Usually the core and seeds are removed from them. Remember that this is best done with caution as they contain a large number of essential oils. Because of them, we feel the bitterness and spiciness of pepper. It is best to carry out cleaning with rubber gloves. You should also keep pepper away from your face.

There are many recipes for making excellent hot peppers for the winter. For those who prefer a sour, crispy snack, we offer a very simple method of preservation. All ingredients are for 1 liter jar.

Compound:

• Green pepper - any amount
• Garlic - 5 cloves
• Salt - 1.5 tbsp. l.
• Vinegar 9% - 60 ml
• Bay leaf, dill, allspice - to taste

Preparation:

1. In clean, sterilized liter jars add garlic cloves, herbs and spices.
2. Wash the pepper thoroughly, cut off the tails and clean out the grains. Place vegetables in jars. Then pour salt into them and fill them with hot water. After this, add vinegar.
3. We put the banks in large saucepan. Then fill it with water for sterilization. Heat the pan to a boil. After this, sterilize the snack for about 10-15 minutes.
4. We complete the canning of hot peppers by rolling up the jars with lids.

Compound:

• Hot peppers of different colors - 2 kg
• Salt and sugar - 2 tbsp each. l.
• Water - 2l.
• Vinegar 9% - 4 tbsp. l.

Preparation:

1. This unusual snack is very colorful due to the use of different peppers. It is best to alternate them by color.
2. First you need to wash the peppers. Then remove the stalk and grains inside. It is also worth cleaning the white partitions. Rinse the peppers again. At the top, make a small cut along an arc. Prepare clean half-liter jars.
3. Place the peppers down vertically, alternating colors. The base should be at the top. Boil water and pour it into jars. In this form, the peppers should stand for 15 minutes. After 15 min. The water from the cans must be drained.
4. Separately, in a small saucepan, prepare the marinade for the hot peppers. Boil 2 liters of water and dissolve salt and sugar into the liquid. Finally add vinegar. Pour this marinade into jars with pepper. It should completely cover the vegetables.
5. Close the jars with sterilized lids. Use a seamer to roll them up. Turn the workpiece upside down and hide it under a towel.

Compound:

• Pepper - 400 gr.
• Tomatoes - 4 pcs.
• Garlic - 1 head
• Vegetable oil - 100 ml
• Salt - to taste

Preparation:

1. Wash peppers of any size and shape and cut off their tails. There is no need to clean out the grains and white film inside!
2. Pass the vegetables through a meat grinder or chopper. Also wash, trim and chop the tomatoes. Also grind the head of garlic.
3. Pour vegetable oil into a high-sided saucepan or cauldron. Place the dish on the fire and pierce it thoroughly.
4. Place the chopped vegetables in a very hot saucepan. Add salt to taste and simmer for about 25 minutes. Determine readiness by the amount of liquid. It should practically evaporate under the influence of temperature.
5. The consistency of the finished snack is thick. The mixture spreads easily on bread.
6. Store the hot pepper snack in the refrigerator, covered with a plastic or screw cap.

How to pickle hot peppers?

Salty hot pepper goes well with meat. Typically, a similar appetizer in Caucasian cuisine is served with shish kebab. This harvesting method is interesting because it is effective and simple. If during pickling you can make a mistake with the proportions of vinegar and spoil the vegetables, then with pickling everything is different.

Salted hot pepper: quick recipe

Compound:

• Green pepper - 1 kg
• Water - 1 l
• Salt - 8 tbsp. l.

Preparation:

1. Wash the peppers. The tail and insides should not be cleaned. Then we make a 2 cm cut along the base.
2. Place vegetables in a bowl or pan. Prepare a saline solution in a separate container. To do this, boil water and dissolve salt in it. Pour hot brine over the peppers. Place a flat plate or lid and some weight on top. Vegetables should be completely immersed in liquid.
3. Cover the bowl with peppers with a towel and leave to salt at room temperature. Vegetables are soaked in brine for 3 days. After this, fresh brine is prepared in the manner described above. The liquid from the basin is drained. Then the peppers are filled with fresh brine.
4. So soak the vegetables for another 5 days. Then change the brine again. Place the peppers in clean jars and fill with freshly prepared liquid. Hot pepper is ready!
5. It is believed that this method of pickling preserves all the beneficial substances in the vegetable. This pepper is not only very tasty, but also healthy. It improves the functioning of the digestive system and has a positive effect on appetite.

Bitter hot salted pepper

Hot peppers for the winter can be prepared in a slightly different way. This recipe allows you to prepare peppers just like store-bought ones. Spices and herbs add additional flavor to the appetizer.

Compound:

• Pepper - 1 kg
• Water - 3 l
• Salt - 220 gr.
• Garlic - 6 cloves
• celery - 100 gr.
• Bay leaf - 5 pcs.

Preparation:

1. Hot pepper Green colour wash thoroughly. There is no need to remove the tails and grains.
2. We also clean and chop the garlic and celery.
3. Take a large saucepan and place the greens on the bottom. Place peppers on top.
4. Prepare the brine in a separate container. To do this, dissolve salt in boiling water.
5. Pour hot brine over the peppers. Then we put them in a warm room under a press. Salt vegetables for 14 days. There is no need to change the fluid at this time!
6. After 2 weeks we take out the peppers. They should change color - become yellowish. Place vegetables in clean, sterilized jars. Boil the remaining brine and pour it into jars with peppers. The finished snack can be closed with any type of lid.

Delicious preparation of hot peppers for the winter helps to give any dish an original taste. The recipes given below in the article will help every housewife prepare a spicy and spicy pepper preparation without any problems.

In cooking, hot peppers are usually used as a main or additional flavoring ingredient in marinade fillings, dressing soups and main courses, for preparing 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.

Ingredients:

• hot red pepper – 2 kg;
• garlic – 500 g;
• salt – 300 g;
• hops-suneli – 15 g;
• saffron – 10 g.

Preparation

Peel the pepper, mince the garlic and add the rest of the ingredients, mix everything well. Pack adjika into small glass jars or bottles, cover with lids or tie with cellophane and store in a cool place. The preparation of hot peppers in the form of sauce for the winter is ready.

Ingredients:

• hot pepper or chili pepper - 6 pods;
• vegetable oil – 200 ml;
• thyme – 1 sprig;
• salt.

Preparation

Wash and dry the peppers. Then cut off the stalk, cut in half and carefully remove seeds and internal partitions. Cut the peppers prepared in this way into slices and place them on parchment, sprinkling them with a little oil and generously sprinkling them with salt. Place the parchment with pepper on a baking sheet and bake in a preheated oven until lightly browned on both sides. Place a sprig of thyme nearby. To ensure more even baking of the pepper, you can turn it over during processing.

Place hot peppers along with thyme in a sterilized jar, pour in vegetable oil preheated in a saucepan. Cover the jar with a sterilized lid and seal. Leave to cool. Can be stored in the refrigerator.

Ingredients for a 1 liter jar:

• hot pepper – 1 kg;
• garlic – 2 cloves;
• dill inflorescences – 2-3 pcs.;
• peppercorns – 1-2 pcs.;
• bay leaf – 1 pc.;
• currant leaves – 1 pc.;
• horseradish leaves – 1 pc.;
• for marinade per 1 liter of water:
• vinegar 6% 300 ml;
• salt – 40 g;
• sugar – 40 g.

Preparation

For pickling, select ripe, fleshy pepper fruits, rinse each one and pierce them through with a knife or toothpick in the area of ​​the stalk. In order for the fruits to soften a little and give off excess bitterness, it is recommended to blanch them by immersing them in boiling water for a few minutes, then cool them in cold water and place in a colander.

Wash the dill inflorescences and leaves and dry on a linen napkin. Peel and wash the garlic cloves. Place a clove of garlic in each jar, fill tightly with the prepared pepper and pour over the marinade filling.

Prepare the marinade in the usual way: Boil a mixture of water, sugar and salt. Add vinegar. Roll up the jars and turn them over.

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.

Drying peppers is not such a labor-intensive process, but it does take a lot of time. For this preparation option, it is better to take peppers with thin walls; the drying time is shorter, and the aroma in the finished dishes is more intense.

If you want to get whole dried peppers as a result of drying, you need to process them as follows:

• Wash the peppers and dry them with a linen napkin or paper towel;
• Spread the pepper on a wire rack or hang it on a thread and place it in the open air - this will make drying more natural, but this will take about a month.
• To dry hot peppers, you can use a special electric dryer, and the maximum temperature for drying peppers is 40°C.

By drying, you can obtain hot pepper powder. To do this, in the process of primary processing, you need to remove the stalk and burning seeds, and cut the pulp randomly. Grind the dried pepper into powder with a blender or coffee grinder.

It is better to freeze hot peppers in small portions of 10-20 g; this is most conveniently done using mobile ice cube trays. If you need a portion of pepper, you can simply take it out of the bag, rather than breaking it off from a large frozen piece.

Processing sequence:

• Wash the pepper pods, cut off the stem and remove the seeds;
• Place the pulp of the peppers in a blender and grind into a paste;
• put the resulting puree into molds and freeze;
• Remove the frozen cubes from the mold and place them in a container convenient for you (plastic container or plastic bag).

Advice! When grinding hot peppers into a puree, you can add spicy herbs!

They don't marinate very often. Meanwhile, it makes excellent preparations. From our article you will learn how to pickle it, get acquainted with recipes, and learn how to pickle vegetables for the winter. We attach a photo to the recipes for hot pepper preparations.

Properties of pickled hot peppers

Pickled hot peppers - not only savory snack, it is also very useful:

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

Hot pepper varieties

Those who regularly prepare for the winter and consume this product are in an invariably good mood, the source of which is endorphin. Hot pepper, even in prepared form, stimulates the production of this “happiness hormone”. They say that if you have a severe headache, just eat a piece of the “fiery” vegetable and the pain will go away. So it’s worth including this product in the list of winter preparations.

The snack turns out delicious, and if you put the pods in a jar different color, then also beautiful.
But, like any product, capsicum with a bitter taste should be consumed in moderation. Someone may also have an individual intolerance to the product, which can provoke the occurrence of some diseases.

Advice. Before you start pickling hot capsicum, put on rubber gloves, otherwise you will experience all the delights of its fiery character on your skin.

How to pickle hot capsicums

There are many recipes for winter preparations from capsicums. At the same time, spicy lovers place whole pods in jars, and those who prefer a moderate taste first remove the seeds and membranes, 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, and in addition, the workpiece does not need to be sterilized:

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

• take unrefined olive or sunflower oil and bring to a boil;
• pour hot oil into jars and seal;
• sent to the basement.

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

Fiery snack "Gorgon"

To prepare this hot preparation you need:

• take 1 kg of pods, wash;
• cut off the ponytails;
• cut shallowly on the blunt side;
• place vegetables in clean jars;
• pour boiling water for 10 minutes;
• replace boiling water with marinade;
• roll up jars without sterilization.

The marinade is prepared from 1.5 liters of water, salt and sugar (1.5 tbsp each), 3 tbsp. spoons 9% vinegar. Boil the first 3 ingredients, then add vinegar.

Armenian-style hot pepper appetizer “Tsitsak”

Following this recipe, you will get a very spicy dish. For pickling, not just any pepper is suitable, but only thin and long, salad-colored. I don’t wash the pepper, but immediately lay it out on the table so that it wilts slightly, then:

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

Peppers need to be washed well and dried before harvesting.