Probably, Columbus's discovery of America pales in comparison to his discovery of hot spices, which he first brought from there, revolutionizing taste in cooking.

But be careful: such hot red pepper is included in warming ointments like “Finalgona”, and woe to you if, when making preparations from this pepper for the winter, you end up with even the smallest wounds on your hands. Or you might decide to rub your eyes with these hands. Or scratch your nose. An unforgettable experience awaits you inside!

So it’s better to work by protecting your hands, and after work, wash them thoroughly with soap and wipe with vegetable oil - it will remove any remaining stinging particles.

Pickled hot peppers - a recipe for making capsicums for the winter

The set of products is designed for 3 liter jars of pepper. Or 6 half-liters - whichever is more convenient for you.

Use rock salt. Finely ground “Extra” removes all useful microelements; it is naked NaCl, which has zero benefits. In addition, “Extroy” can easily oversalt any product; its salinity is 1.5 times higher than rock salt.

The use of rock salt, but iodized salt, softens the flesh of the peppers and makes it slippery.

If, in addition to horseradish root, leaves are also used, after thoroughly washing them, you should also douse them with additional boiling water. The leaves are placed at the bottom of the jar, under the pepper.

What you will need:

• Hot pepper in an amount sufficient for 1 three-liter jar not to the top (use it as a measure);
• 3 liters of water;
• rock salt, non-iodized, 3 level tablespoons;
• Table vinegar 9% - 3 tablespoons;
• Sugar 3 tablespoons;
• Spices (optional): 6-9 cloves of garlic, cherry and currant leaves, dill with “umbrellas”, sweet peas, cloves, horseradish root (you can also use leaves).

Preparation:

1. Rinse the pods with a “shower” rinse and dry.

2. Wash jars with lids with soda and sterilize. For every two jars, it is better to prepare three lids - in case one gets skewed when sealing.

3. Boil the future marinade with salt and sugar.

4. Place pods and spices in sterilized jars.

In this case, it is better not to grate the horseradish root or grind it in any other way, but simply scrape it with a knife, peeling it and keeping it whole. Place 1 small horseradish root on the jar.

5. Boiling marinade is poured into preheated jars. Hold for 5 minutes. Pour back into the pan, boil again, pour again. Repeat the operation 3-4 times.

6. Add vinegar to the jars, after sealing, turn over several times to distribute the vinegar evenly, wrap in a blanket, and leave for 12 hours.

Recipe for bitter capsicums for the winter - you'll lick your fingers

Pepper has minimal heat treatment and minimal sterilization, which is why thorough washing of all its components is so important.

After the second boiling of the water, when it turns into a marinade as a result of adding salt, sugar and spices, you should also not boil all the ingredients in the marinade for too long, and be sure to cover the pan with a lid - otherwise the vinegar will partially evaporate, and the garlic will lose its taste and pungency.

The components of this recipe are given for a 1 liter jar:

If necessary, multiply the amount of all ingredients by the volume you need. hot pepper, red or green) - up to 100 g;

• allspice - 3 peas;
• granulated sugar - 2 tables. spoons;
• salt - 1 table. spoon without slide;
• 9% vinegar - 50 g;
• 1 liter of water;
• garlic – 1-2 cloves.

Pepper preparation technology:

1. Wash the peppers thoroughly and carefully.

2. Place in any glass container with a volume of up to a liter and fill with boiling water.

3.After 15 minutes. pour the water back into the container where it was boiled, add salt, sugar, peppercorns and peeled garlic cloves.

4. Boil for 5-7 minutes, pour in vinegar and pour the prepared marinade over the peppers previously placed in the jar.

5. Pour boiling water over the sealing lid, screw it on, turn the jars over and leave them under the blanket until they have cooled completely.

We prepare hot peppers for the winter without sterilization:

In this recipe, only part of the stalk and stem is cut off - the seeds remain in the “body” of the pepper. And of all the variety of spices, perhaps the most modest of them is used - bay leaf.

This is a classic recipe without any extraneous flavors, preserving the bitter-hot taste of chili pepper to the maximum extent.

Compound:

• 3-liter slightly incomplete jar (like a measuring stick) of chili peppers, filled to the top
• 3 tablespoons coarse salt
• 9 tablespoons sugar
• 6-8 medium laurel leaves
• vinegar 70% at the rate of 1 incomplete teaspoon per jar of peppers (for a liter jar - full, but not to the brim)
• 3 liter jars. Or 4 x 0.75 liters. Or 6 x 0.5 liters.

How to cook:

1. Cut off the very tip with the stalk without touching the seeds. The body of the pepper is only cut lengthwise by 2-3 cm.

2. Peppers “standing up” are placed in jars.

3. Cook the marinade, stirring only sugar and salt in it for now.

4. Pour the marinade from the boiling point into jars, cover the jars with lids, and allow to cool slightly (5-6 minutes).

5. Drain the marinade from the jars back into the pan, throw in the bay leaf, and bring to a boil again.

6. Meanwhile, vinegar is poured into the jars.

7. The marinade, boiled for 2-3 minutes with a bay leaf, is again poured into jars with pepper, rolled up and placed upside down until completely cooled, covered with something warm (a fur coat, a blanket).

How to salt hot peppers for the winter? Step by step recipe

Salted pepper does not have such a piquant taste as pickled pepper, but it retains its natural aroma as much as possible. For this method of preparation, it is better to take a mixture of peppers of different colors: green, red, white, orange. The hottest ones are usually bright red and orange.

They are added to the pickling composition in a ratio of approximately 1: 1 (except for hot red or orange - they are taken at the rate of 1-2 peppers per jar. Gourmets and simply amateurs can eat salted ready-made peppers from such a preparation “alive” in winter, without diluting anything. True, first you need to soak it a little in fresh warm water - because salting is still carried out in a supersaturated salt solution.

If you have stomach problems, then pickles are simply used to season dishes, giving them additional piquancy.

In particular, you cannot do without such pepper when preparing the classic Georgian soup kharcho.

Light green or white Dungan pepper or tsitsak are usually used as mild peppers.

Ingredients:

• 2-3 kilograms of peppers of all types
• water – 3 liters
• 1 raw egg as an indicator of salinity
• Salt until the egg floats
• Sugar – 3 tablespoons

The water for this method of preserving peppers is not boiled - as a last resort, the salt is diluted in water at 38-40⁰C for better solubility of the salt. Sugar is dissolved first. Salt is added to the water until the raw egg stops sinking and floats.

An incision in the pepper or piercing it with a fork is done because the peppers have a very strong and thick skin, through which the cold solution simply will not penetrate.

Preparation:

1. Peppers are cut lengthwise or pierced with a fork.

2. Several cuts or punctures are made in the red pepper.

3. First dilute sugar in a saucepan with warm water, and then begin to dissolve salt, loading it with tablespoons and periodically checking the raw egg for floatability.

When it floats, the salt solution, or brine, is ready.

4. Place the peppers vertically in cleanly washed jars (you don’t need to sterilize them; salt itself acts as a powerful preservative). For every 8-12 white and green peppers - 1-2 bright red ones.

5. Cover with lids and leave for 3-4 hours. During this time, the brine will penetrate through cuts or punctures, and its level in the jars will drop by 1.5-2 cm due to this. Add the missing brine.

6. Then the jars can be tightly rolled up and stored in a cool place.

Hot pickled peppers for the winter - a simple recipe

The difference between this type of pickled hot pepper is the presence of vegetable oil in the recipe. At the same time, there is an interesting taste effect from the time of introducing the oil into the marinade: when adding it to boiling water, without salt, sugar and spices, the taste of the pickled pepper turns out to be harsh, without flavor nuances, and more pungent.

If the oil is added to a marinade that has already been boiled with spices and vinegar, or directly to peppers placed in jars, then it develops delicate flavor shades.

To prepare these pickled hot peppers you will need:

• Hot red pepper – 2 kg;
• Garlic – 6-8 cloves;
• Vegetable oil – 2 tablespoons;
• Allspice peas – 5-6 pcs;
• Bay leaf 4-5 medium-sized leaves;
• Rock salt – 3 tables. heaped spoons;
• Sugar – 5 tablespoons;
• Coriander (crush into large pieces) – 1 teaspoon;
• Vinegar 9% - 70 ml.
• Water 3 liters

Preparation:

1. Rinse the pepper thoroughly under running cold water.

2. Separate the peppers by cutting off the thick top part with the stem, scraping out the seeds and cutting the peppers in half lengthwise.

3. Put water on the fire, boil it and add salt, sugar, allspice, bay leaf and coriander.

Cook over low heat for 10 minutes.

4. Cut the peppers, put them in jars, pour boiling marinade, hold in it for about 10 minutes, pour the marinade back into the pan, quickly bring to a boil and add vinegar and vegetable oil.

5. Refill the peppers in the jars, screw on the lids, and leave to cool under the blanket to room temperature.

Video recipe for pickling capsicums for the winter

Conclusion

One can really only sympathize with ulcer sufferers and other gastrointestinal sufferers: they are deprived of a whole universe of taste sensations that the addition of this fiery, passionate vegetable to fish, meat and vegetables can provide. “Passionate” was not used by chance - hot chili pepper and its fellows of all varieties are an excellent aphrodisiac - a substance that increases libido in both men and women. In addition, it contains endorphins, hormones of joy.

And about the ulcers... one of the heroes of the novel “The Dead Zone” by S. King, the sheriff of a small town, said: “I can’t have Chili. An ulcer, you know. But sometimes I go to old Manuel’s trattoria, order a full bowl and... Yes, my ulcer throws me a tantrum, but I just send it!”

We wish you not to get sick. And enjoy life – including through eating pickled hot peppers.

05/07/2014 5 298 0 ElishevaAdmin

Pickles, marinades, salads, sautes

Hot hot pepper is a specific and quite spicy vegetable that adds spiciness and brightness to any dish to which it is added. For all fans of spicy foods, we present tips and recipes for pickling hot peppers, in whole form, in pieces, with various additives and spices.

If you cannot live without savory, spicy dishes, then chili peppers are probably a frequent guest in your kitchen. Along with such additives as horseradish and garlic, it gives any food unique and unforgettable flavor shades that true gourmets value so much.

Some may wonder how it is that this hot pepper, which makes even men cry and causes a real fire in the mouth, can be a very popular product? Even scientists gave their answer to this question, noting that eating hot pepper stimulates the active production of happiness hormones - endorphins. This happens because the brain receives a signal about danger to the body due to the strong pungency of the vegetable, but in fact nothing bad happens to the body, so endorphins enter the blood, and the person eating the spicy dish is at the peak of taste and physical bliss. In turn, hormones of happiness stimulate the immune system, and thanks to this, blood circulation improves, and accordingly, pain and stress, if any, are reduced. So the next time you have a headache, just eat a small piece of hot pepper instead of taking harmful painkillers.

A very pressing question is: for whom is it harmful to eat hot peppers, and for whom is it beneficial? Doctors answer that eating hot peppers is contraindicated for everyone who suffers from any diseases of the gastrointestinal tract, but for everyone else, eating this vegetable is not only possible, but even necessary. The thing is that, among other things, hot pepper contains an incredibly large amount of useful, and most importantly, natural substances, such as vitamins PP, K, C, B9, B6, B3, B2, B1, A, beta carotene, phosphorus, choline, iron, potassium and many others.

The widespread belief that all spicy foods are harmful to health is a stupid misconception, since if you know when to take such a vegetable in moderation, it will have a positive effect on your health. By the way, it has already been proven that regular, but moderate, consumption of hot pepper helps improve the general condition of the body with various complications from diabetes and liver diseases, as well as getting rid of the hated insomnia. This vegetable also normalizes the activity of the nervous tissue of the brain, the functioning of blood vessels, treats bronchial asthma, allergies, atherosclerosis and even benign tumors.

An interesting fact is that the very common name for hot peppers, chili, turns out to be just a colloquial form. Chili, translated into Russian, means “red”, and hot peppers can have a color from dark olive to bright yellow. Quite often, this pepper is also called cayenne.

Probably everyone who regularly eats hot peppers has at least sometimes thought about ways to pickle and salt them for the winter. If yes, then read our article further.

Hot peppers can be prepared for the winter in a huge number of ways and technologies, and you can find so many recipes for pickling and salting that you won’t have time to try them all even in your entire life. It is dried, salted, pickled, preserved in lemon juice, vinegar, olive oil, and so on. Having studied all the information in detail, we have selected several of the best options. To get started, you can familiarize yourself with the most current and popular recipes for pickling and marinating chili peppers.

Marinating whole chili peppers. Recipe

Ingredients:

1. Hot pepper

2. Black peppercorns

3. Currant (cherry) leaves, horseradish

4. Dill umbrellas

5. Cinnamon, cloves, tarragon, basil

7. Sugar, salt, 9% vinegar

1. So, the marinade will be prepared in the following proportion: for one liter of water, take two tablespoons of sugar, four teaspoons of salt, and a teaspoon of vinegar.

2. Wash the pepper pods, cut off the ends if they are dry, but do not open the pod completely. You can only do this if you doubt the quality of the pepper inside.

3. Place any additives on the bottom of clean jars: spices, garlic, horseradish leaves, currants, black peppercorns and dill umbrellas, as well as pepper pods. Put the water to warm up, add sugar and salt to it. Pour boiling water over the peppers and cover with pre-sterilized lids. When the jars are cool enough to handle, pour the brine into a saucepan, bring to a boil and pour back into the containers. Now let it cool for literally five minutes, drain it again, boil it and pour it into the jars one last time, immediately add vinegar and seal. Turn the containers upside down and leave until completely cool.

Pickling chili peppers. Recipe

Ingredients:

1. Hot pepper - 1 kg

2. Fresh dill - 40 g

3. Garlic - 30 g

4. Celery greens - 30 g

5. 6% vinegar - 80 ml per 1 liter of water

6. Salt - half 60 g per 1 liter of water

1. Wash the pods, dry them and place them on a baking sheet. Bake in the oven until soft, remove and let cool completely.

2. Sterilize the jars. Place peppers, garlic and herbs among prepared containers. Put the water on the fire, add salt and vinegar to it, let it cool. Then pour into jars, place any weight and leave in this state for three weeks at room temperature. Store pickled peppers in the refrigerator.

Preparation from crushed chili peppers. Recipe

Ingredients:

1. Hot pepper - 1 kg

2. 5-6% apple (wine) vinegar - ½ tbsp.

3. Salt - 1 tbsp.

1. Wash ripe chili peppers of any color, or several shades, remove the stalks and pass without removing the seeds through a meat grinder with a large wire rack.

2. Mix the mixture with salt and vinegar, place in sterile jars and seal with lids. Store in a dark, dry and cool place. This is ideal for soups, broths, as well as meat and fish dishes. Can be used as a base for adjika.

Hot pepper preparation with tomato. Recipe

Ingredients:

1. Small chili peppers

2. Vegetable oil

3. Tomato juice (from fresh tomatoes)

4. Salt, sugar

1. Wash the peppers, remove the stems. Place a frying pan with vegetable oil on the fire and lightly fry the pods in it.

2. Wash the tomatoes and squeeze the juice from them. Pour into a saucepan, put on fire and reduce by half. Strain, add salt and sugar to taste.

3. Place the peppers in clean jars, fill each with tomato juice, seal and sterilize for at least twenty minutes. Remove and leave to cool.

Chili pepper preparation without salt. Recipe

Ingredients:

1. Chili pepper

2. Natural apple cider vinegar

3. Fragrant herbs: oregano, marjoram, rosemary, basil

4. Honey - 1 tbsp. per jar with a capacity of 0.5 l

1. Place clean chili peppers tightly in sterilized containers, fill them with vinegar to the very top, only so that the liquid completely covers the vegetables. Seal and store in a cool, dark place. The snack will be ready in just a month. The vinegar remaining after this rolling can be used as a sauce or dressing for dishes and salads.

Hot chili pepper preparation without vinegar. Recipe

Ingredients:

1. Chili pepper

2. Olive oil (cold pressed)

4. Dried herbs - your choice

1. Rinse the pods, dry and compact tightly into sterile jars. Fill with oil to the very top, seal and store in a dark room until ready to use.

Preparation of chili peppers in vinegar-oil marinade. Recipe

Ingredients:

1. Chili pepper

2. Spices and herbs - your choice

4. Bay leaf

5. Allspice

6. Horseradish root

7. Apple cider vinegar, olive oil (cold pressed) in a ratio of 1/1

8. Honey - 1 tbsp.

1. Rinse, dry with paper towels and place in jars in layers alternating with chopped garlic slices, bay leaves, spices, herbs and chopped horseradish root.

2. To prepare the marinade, take apple cider vinegar, combine it with oil and, stirring, dissolve honey in this liquid. Fill the jars with peppers with marinade, tighten and store in a warm place. It will be possible to use the seam after three weeks. In this recipe, if desired, you can replace apple cider vinegar with lemon juice. In this case, adding horseradish root becomes a must.

So, we told you, and you studied possible preparations of hot peppers for the winter. You have a lot of choice, start with your favorite recipes, but don't forget to try them all. After all, only after trying several options will you find your recipe and cooking technology! Good luck with your preparations and preparations!

Hot capsicum is a spicy, aromatic and fiery vegetable that adds a bright taste to any type of dish. The fruits are well preserved: pickling, pickling and salting. Spicy food connoisseurs will appreciate the unique flavor notes, and the recipes below will help you figure out how to pickle hot peppers.

Simple option

Canned whole fruits are convenient to store and use as needed. To enhance the taste, aromatic spices are placed in jars - bay leaf, allspice, clove inflorescences.

Products:

• red hot pepper - 1 kg;
• filtered water - 1 l;
• granulated sugar - 160 g;
• rock salt - 60 g;
• table vinegar - 220 ml.

Algorithm of our actions:

1. Rinse the main ingredient well. Place on a dry and clean kitchen towel. After drying, make several punctures through the stem with a simple toothpick.
2. Wash and sterilize jars. Place the chili tightly into prepared glass containers. Boil the liquid in a kettle and pour in the pods. Cover and leave for a quarter of an hour. Drain into sink.
3. Pour clean water into a separate pan and add canning salt and sugar. Cook until the grains are completely dissolved. Remove from heat and add brine, stir.
4. Fill the jars with the contents, roll them up and turn them over. After cooling, store in the refrigerator or cellar.

Korean snack "Kochi"

Hot peppers, marinated for the winter, are prepared twisted. The seasoning turns out to be very spicy and tasty. The seeds, crushed together with the hot fruits, add a special piquancy to the dish. Ready-made preserves are used for meat, fish, vegetables and simple sandwiches.

Products:

• hot pepper - 1.5 kg;
• garlic - 90 g;
• rock salt - 45 g;
• white wine vinegar - 150 ml.

Spicy "bomb"

1. Rinse the pods thoroughly and remove the stem. Peel the garlic and rinse. Grind in a meat grinder.
2. Transfer the resulting mass into a deep bowl. Add salt and acid, stir. Cover and leave on the kitchen counter for 30-40 minutes.
3. Meanwhile, rinse the jars and lids thoroughly. Treat over steam or heat in the oven.
4. Place hot peppers in vinegar in sterile containers. Screw tightly and put in the refrigerator.

Spiced

Stinging pods can be made without sterilization. Thanks to the presence of a large number of seasonings, the snack is obtained with a bright aroma and rich taste. Pickled hot peppers for the winter according to the recipe described below are easy to make and look very beautiful in the container.

Products:

• chili pepper - 0.35 kg;
• grape vinegar - 0.5 cups;
• garlic - 50 g;
• cilantro - 15 g;
• dill - 15 g;
• several sprigs of mint;
• filtered liquid - 0.5 l;
• rock salt - 10 g;
• coriander seeds - 10 g;
• granulated sugar - 0.5 tbsp;
• bay leaf - 2 leaves;
• cloves - 2 inflorescences;
• allspice and black peas - 8 pcs.

We work step by step:

1. Rinse the greens, dry them and separate them from rough and tough branches. The main thing is that only leaves remain. Divide the garlic into cloves. Remove dry husks, but do not peel off completely.
2. Rinse the chili thoroughly. Using a wooden toothpick, make 1 puncture in each fruit. This is required so that air does not accumulate in the vegetable during canning.
3. Place the hot pods in a saucepan and pour boiling water over them, cover and leave for 5 minutes. Drain the liquid and repeat the soaking procedure in hot water 3 more times.
4. Pour clean liquid into a saucepan and combine with sugar, salt, peppercorns, coriander, bay and cloves. Place garlic cloves and herbs there. Place on the stove at medium heat. Boil. Pour in the acid and cook for another 3 minutes. Cover and leave the marinade on the kitchen counter for a quarter of an hour.
5. Meanwhile, wash and sterilize the jars. Place the spices from the marinade in the prepared containers in equal quantities, and then place the pods tightly. Fill with brine and seal tightly. Turn over and leave on the kitchen counter for a day.

The best and fastest recipe for making hot peppers for the winter. Many people call this option “Bomb”. The taste of the finished dish is so pungent that even tomato juice does not smooth out all the bitterness.

Products:

• red hot pepper - 1.2 kg;
• freshly prepared tomato juice - 2.7 l;
• rock salt - 40 g;
• granulated sugar - 100 g;
• ground black pepper to taste;
• garlic - 12 cloves;
• oil - 350 ml;
• laurel - 4 leaves.

Wash the pepper, remove the stem and leave the seeds inside. Wash jars and lids and boil. Carefully place the main ingredient in a container and cover.

Pour the juice into a large saucepan, add canning salt, sugar, and bay leaves. Place on the stove, bring to a boil and simmer for a quarter of an hour. Add finely chopped garlic, acid, mix. Boil and remove from stove. The marinade is ready.

Fill the containers, roll them up and turn them over. Leave it in this form for a day and store it in the cellar.

In honey-mustard marinade

Pepper with a bright taste of floral honey and aromatic mustard seeds perfectly complements meat, fish or vegetables. Used as a festive table decoration. The amount of ingredients is indicated per 700 ml jar. We suggest you learn how to pickle hot peppers for the winter.

Products:

• chili - 0.6 kg;
• natural honey - 45 g;
• table vinegar - 250 ml;
• mustard beans - 2 tsp;
• black peppercorns - 10-12 pcs.

Operating procedure:

1. For cooking, it is recommended to use multi-colored peppers. Rinse the pods under running water. Use a toothpick to make 1-2 punctures near the stalk. This is required so that the marinade penetrates better.
2. Wash and sterilize jars. Place mustard seeds and black peppercorns on the bottom of prepared containers.
3. Pour the acid into the saucepan and add honey. Stir until the sweet product is completely dissolved.
4. Place the peppers tightly into the container. Fill the containers with marinade and seal tightly. Keep refrigerated.

Georgian appetizer

Hot chili is a traditional product of Georgians. Thanks to a simple recipe, pickled hot peppers for the winter turn out to be piquant and interesting in taste.

Products:

• hot pepper - 2.4 kg;
• garlic - 0.15 kg;
• oil - 200 ml;
• white wine vinegar - 500 ml;
• fresh parsley - 50 g;
• granulated sugar - 70 g;
• celery root - 120 g;
• salt to taste.

The operating procedure is as follows:

1. Rinse the pepper and make a small cut in the area of ​​the stalk.
2. Pour the butter into a saucepan and combine with sugar and salt and acid. Put on fire and wait for it to boil. Divide the main ingredient equally. Place the first part and cook for no more than 7 minutes, then the second.
3. Peel celery and garlic from unedible parts. Rinse the parsley and shake to remove excess moisture. Finely chop the greens and grind the remaining ingredients in a blender. Mix together with peppers. Cover and refrigerate for 24 hours.
4. After the time has passed, strain and place in pre-treated containers. Bring the marinade to a boil and fill the container. Roll up hermetically. After cooling, put the hot peppers for the winter in Georgian in the cellar.

Korean pickled peppers

Almost every second person likes Korean cuisine. One drawback is that the snack cannot be stored for a long time. The maximum period is no more than 30-60 days. Let's look at how to prepare bitter capsicums for the winter.

Products:

• hot pepper - 2.2 kg;
• garlic - 20 cloves;
• filtered liquid - 2 cups;
• table vinegar - 120 ml;
• black pepper - 1 tsp;
• rock salt - 15 g;
• granulated sugar - 15 g;
• ground red pepper - 1 tsp;
• coriander (chopped) - 5 g.

Preparation:

1. Wash the pepper, remove the stem and clean out the seeds. Wash and sterilize jars. Place the prepared vegetable tightly and cover.
2. Pour clean water into a saucepan, add salt, 2 types of pepper and ground coriander. Bring to a boil and cook for 2-3 minutes until completely dissolved. Chop the peeled garlic into slices and add to the brine along with the acid. Mix.
3. Fill the jars and seal tightly. Turn over, and after cooling, put in a cool place. After 3 days you can use it.

Pepper in honey marinade: a simple recipe

The canned snack acquires a tart taste and sweet aroma. For gourmets, hot peppers in a honey-vinegar marinade will be an exotic taste discovery. The preparation is mainly served with meat. Let's understand the simple and uncomplicated cooking process.

Products:

• hot pepper - 2.2 kg;
• garlic - 80 g;
• table vinegar - 530 ml;
• natural honey - 20 g;
• rock salt - 45 g;
• simple peppercorns - 7 pcs.;
• filtered water - 550 ml;
• granulated sugar - 30 g.

1. Wash the jars and heat them in the oven. Rinse the peppers, place on a clean and dry towel, and let dry. Using a wooden toothpick, make a puncture through it so that air does not accumulate and the marinade penetrates inside the fruit faster. Place tightly into treated containers.
2. Remove the peels from the garlic cloves and cut into slices. Pour the required amount of liquid into the saucepan. Add salt, sugar, flower honey, peppercorns. After boiling, cook until the bulk ingredients are completely dissolved. Lay out the garlic and pour in the acid, heat for another 5 minutes.
3. Fill the container with the contents with marinade. Roll up the lids and turn over. After cooling, store in the cellar.

Pepper in Armenian

An oil-vinegar solution will add a special piquancy and originality to the hot ingredient. The snack retains all the beneficial properties and vitamins contained in the ingredients. What is the principle of preparing pickled hot peppers for the winter in Armenian style?

Products:

• chili pepper - 2 kg;
• garlic - 140 g;
• rock salt - 50 g;
• parsley leaves - 100 g;
• oil - 220 ml;
• apple cider vinegar - 1.5 cups.

1. Rinse the peppers well and cut them lengthwise into 2 pieces. Remove the stalk and seeds. Peel the garlic cloves. Simply rinse the greens and dry them.
2. Place the cloves and parsley in the bowl of a food processor and chop. Place in a convenient bowl, add salt and mix.
3. Wash and sterilize jars. Add the peppers to the prepared container, alternating with the spicy mixture. Cover and leave for a day.
4. In a separate bowl, mix oil and acid. Place a frying pan and pour the vinegar-oil mixture into it. Fry the infused pods.
5. Wash the jars and heat them in the oven. Place hot peppers in a container and pour marinade over them. Sterilize for 20 minutes. Roll up hermetically, cool and store in the cellar.

To obtain delicious canned preparations, we suggest that you familiarize yourself with some recommendations from experienced chefs:

1. For pickling, use hot peppers of any variety and color.
2. You need to choose small and thin fruits, as they will cook faster. Larger peppers must be peeled and cut into slices.
3. You can reduce the bitterness by pre-soaking the main ingredient for 24 hours in ice-cold liquid. It is necessary to change the water 2-3 times.

Hot capsicum is a useful component for humans. Experts recommend adding it to all dishes. The main advantage of the product is that it increases appetite and stimulates the production of hormones. But despite all the positive qualities, the burning product is prohibited from being used in the diet of people suffering from various gastrointestinal diseases.

Hot peppers are well known to housewives. Add a little more than necessary, and the food becomes impossibly spicy. However, this pepper has many fans, because dishes with hot seasoning are not only aromatic and tasty, but also have medicinal properties. Therefore, more and more people are interested in what ways can you prepare hot peppers to diversify your home cooking in winter?

Ingredients: hot pepper
Time to bookmark: Summer, Autumn

Five beneficial properties of hot pepper

The American Indians were the first to grow capsicums, and they came to the countries of Europe and Asia relatively recently - in the 16th-17th centuries. But these days it’s even difficult to imagine Indian, Korean or Chinese dishes without a characteristic fiery taste. The unique properties of hot pepper are gradually gaining more and more fans around the world. Why is this happening?
Hot peppers contain many vitamins beneficial to the body - C, group B and carotenoids. Interestingly, lemon contains half as much vitamin C as raw hot pepper pods. In addition, peppers contain fatty oils and sugars.
The spiciness of pepper directly depends on the alkaloid capsaicin included in its composition, and this substance can relieve pain and reduce inflammation.
Thanks to hot pepper, the body produces endorphins - hormones of happiness, joy and pleasure. They reduce stress and help cope with insomnia.
For many years it was believed that eating spicy foods was harmful. Recent research by scientists suggests exactly the opposite. Hot pepper improves appetite and, if consumed in small quantities, qualitatively normalizes digestion.
Eating hot peppers is especially useful in old age. It improves metabolism and blood circulation, normalizes blood pressure, and also prevents the development of atherosclerosis and reduces the risk of blood clots.

Types of hot pepper and safety during its processing

There are only four cultivated types of hot pepper: Peruvian, Mexican, Colombian and pubescent. Over the years, by crossing them, people have grown a great variety of varieties that differ in pungency, taste, size, pod shape and color. Some peppers taste almost not spicy, and some varieties seem to burn with fire.
The main thing that all peppers have in common is that they have a sharp, hot, slightly bitter taste. Therefore, in cooking they try to use them in small quantities, as a seasoning for salads, first and second courses, and less often for baked goods and drinks.
Care should be taken when processing hot peppers. Burning substances that get on mucous membranes or micro-wounds on the hands can cause pain and a strong burning sensation. Therefore, when preparing pepper, the room should be well ventilated. It is advisable to wear gloves on your hands. In addition, you should try not to touch your face with your hands, much less your eyes. If pepper does get into your eyes, they should be rinsed with plenty of water.

Methods for drying hot peppers

Egg yolks with vinegar, sugar, a pinch of salt, pepper and mustard. Slowly stir into salad and toss gently. Then apply the garlic and anchovy slices and let the salad ripple. Sprinkle the Parmesan over the salad and toss gently again. Finally, add either croutons or baguette according to your own references.

Are you short on time and want to prepare a classic salad that looks good, is healthy, disguises itself and is so easy the kids can do it too? Then Capresa salad is a great choice. Cut mozzarella and tomatoes on wheels. Classically they stack together over a tray, either straight or in a circle, but you can also build a tower for an innovation. Finally sprinkle the basil leaves and salt over the top. Place the peppers into small pieces and cover them thoroughly. Spread a few drops of olive oil and balm - and that's it!

It is very convenient to store dried hot peppers, and there are several ways to dry them. In this case, you can dry both whole pods and halves of peppers with the seeds already removed.
The easiest way is to hang the pods on ropes or strong, harsh threads. You just need to choose a well-ventilated room, a country terrace, a shed, an attic or a loggia, where it is dry and warm. It is also advisable that the pepper should not be exposed to direct sunlight. It is convenient to string the pods through the stalks. It is necessary to ensure that they do not touch each other, and air can blow on them from all sides.
It is also convenient to place the peppers on paper-lined trays, small racks and large dishes anywhere, for example, on a wide windowsill. The main thing is not to forget to stir the pepper “raw material” from time to time.
To speed up the drying process, the pods are placed in a stove oven or electric dryer. With this method, it is important to choose the optimal drying mode so that the pepper dries and does not bake. It is good to set the temperature in the oven to +50°C and open the door slightly. In an electric dryer, peppers of the desired condition can be obtained in about 12 hours.

In particular, the male part of the wrestlers often complains that the salads will soon go hungry. Farmer's salad could solve this problem. Even though the hair is less healthy, it provides the body with more calories. It is suitable for both snacks and dinner.

Field goats are not very popular among us. This small annual or its leaves have high nutritional value, surprisingly high vitamin C content and a pleasant aroma that many perceive as a hint of nuts. Folk is simply called field farm. Wash, dry and remove the leaves. Cook the egg and let it cool. Before cooking, you can fry the bacon, add peeled and chopped mushrooms and fry for a while. Then stir in the leaves, cut the egg into pieces and grate finely chopped cheese.

Store dried pods whole or ground. To grind them, you usually use a food processor, coffee grinder or mortar and pestle. Dried pepper does not like moisture, so it must be stored in hermetically sealed containers: glass jars, wooden boxes, birch bark containers or paper bags. Many people leave a string with pods in a visible place - to decorate the kitchen.

Pickling

The people of the Caucasus have a saying: “Nothing warms you up on cold days like a good spicy snack.” Pickling peppers is not difficult. For 1 kg of capsicum you will need: a large bunch of dill, cilantro and mint, 3 heads of garlic and 300 ml of grape vinegar. The best option for pickling is vinegar, which is made from white grapes. In addition, black and allspice peas, bay leaves, cloves, coriander, salt and sugar are used for pickling.

Mix the egg until it breaks, add the eggplant and sprinkle with cheese. Enjoy fresh fruit - while it lasts! Do you have blackberries, strawberries, raspberries, blueberries and apples in your garden? And have you tried making fruit salad? Or are you buying more exotic fruits like bananas? In any case, fruit salad is a good novelty for a diet that is packed with vitamins and other nutrients. And most of all: Imagination sets no limits. So follow the recipe as much as inspiration, and feel free to combine - for example with whatever is homemade or just whatever you like.

Fully ripened peppers taste very good. Ideally, picked straight from the bush just before pickling. Only leaves are used from the greens; twigs are not needed for pickling. There is no need to chop the greens. The garlic just needs to be disassembled into slices without peeling it. Then, in combination with pepper, it will serve as an excellent savory snack.

The pods are washed and pierced at the stalk with a toothpick or knife so that there is no air inside the peppers. The next task is to slightly soften the pods. To do this, they are placed in a pan of water, boiling water is poured into it and kept under a closed lid for 3-4 minutes. Then the water is drained. This must be done at least three times. This method will allow the peppers to become softer, but not lose their shape. The same result can be achieved if the pods are blanched in boiling water for 2-3 minutes, and then turn off the heat and leave them in the pan, covered, for another quarter of an hour.

Wash and dry raspberries and blackberries. Remove the peel and cut into blocks. It also depends only on your imagination! Finally, sprinkle everything with cream, cure the sugar and garnish with mint leaves. As with fruit salad, here too your taste and imagination. Pasta salad is a regular course that does not need to be served with baked goods. And, like the previous recipes, it is remarkably simple and quick.

Break the broccoli into pieces and steam for a while. Cut the pepper and cucumber into cubes, cherry tomatoes into quarters. Massage the pasta according to the instructions, but let it drip and melt a little at the end. Cut the peeled onion thinly and mix with other vegetables. Peel the pepper and add olive oil with a spoon. Stir into pasta and finally sprinkle with parsley. Place it in the refrigerator for half an hour and then there is nothing but good taste.

Pickling jars are sterilized in advance. For 1 kg of peppers you will need 3 jars of 0.8 liters each or 5 jars of 0.5 liters each.

After all the preparation, you can start preparing the marinade. Add 6 tsp to 1.5 liters of water. granulated sugar, add salt to the water to taste, add all the green leaves, cloves of garlic, 6-8 bay leaves, 15 black peas and 5-6 allspice peas, 1 tbsp. l. coriander seeds and 4-6 cloves. The marinade is boiled and grape vinegar is poured into it. Then the marinade should boil for a couple more minutes.

Pepper is probably the most famous Czech spice. Not only will it give your food the typical flavor and aroma, but it also has a number of health and beauty benefits. It contains an active ingredient called piperine, which gives black pepper its distinctive flavor. In addition, it contains iron, potassium, calcium, magnesium, manganese, zinc, chromium, vitamins A and C and other nutrients. Here are some tips on how to use homemade peppers to complement your cooking.

Adding pepper to your meals will help keep your stomach healthy. For digestive problems, it is recommended to consume 1/4 teaspoon of ground pepper and ground Roman cumin mixed with buttermilk. Sweeten 5-6 black pepper granules and mix with honey. This product acts as an aperitif.

Green leaves along with garlic are placed at the bottom of glass jars. Peppers are placed on top of them and the contents are filled with hot marinade with spices to the very top. After this, the jars are sealed. They can be stored at room temperature.

Pickling is an excellent way to prepare for the winter, because it allows you to preserve maximum beneficial vitamins and minerals in vegetables. Hot peppers can be pickled in different ways.

Add ground pepper to your face mask, apply it to your face and let it sit for 15 minutes. Then wash your face with warm water. Repeat regularly to achieve desired results. Just drink a glass of warm water mixed with half a spoon of black pepper.

Pepper can also be used to combat dandruff. Mix a teaspoon of crushed black pepper into a cup of curd. Then apply to scalp. Leave it on for half an hour and rinse your hair well. Do not wash your hair that day, use shampoo until the next day. Make sure you don't use too much pepper as this can cause your scalp to burn.

If the house has the opportunity to store food in a cool place, for example, in a cellar, hot pepper pods can be pickled without rolling them into jars. The peppers are pre-baked in the oven until they become soft and allowed to cool. Then the pods are placed in pre-sterilized dry jars, placing peeled garlic cloves, dill sprigs, horseradish and black currant leaves between the layers of pepper.

Pepper can clear a stuffy nose and help with rhinitis. Try sprinkling some fresh ground pepper into your hot soup. Your mucus will instantly relax and help you breathe better. Mix a pinch of pepper with aloe vera gel. This will help relieve itching and soothe the skin.

Relieve gastrointestinal problems and bruises caused by high acidity in the body. Use 3-4 peppers, garlic, cloves and salt regularly with your main dish. Mix 2 - 3 teaspoons of ground black pepper and a quarter teaspoon of salt with water, and then place the broth in a container with a lid. If you brush your teeth separately from toothpaste every day, you also reduce the risk of tooth decay, bad breath, and gum and toothache.

To prepare the brine, 60 g of salt (not iodized!) and 80 kg of vinegar are diluted in 1 liter of water. Water is boiled, allowed to cool and poured into jars with pepper. Under pressure, the pickles are left at room temperature for three weeks, and then taken out into the cold.

If there is no cellar or cool veranda in the house, the jars are filled with hot brine, a little vinegar is added and sterilized: 0.5 liters for 20-25 minutes, and 1 liter for 35-45 minutes. After this, the jars are closed with lids. They can be stored at room temperature.

Twenty grams of pepper to boil in milk with a pinch of turmeric and take once every three days to treat acute cold. Make a paste of olive oil and pepper and let it cook for 2-3 minutes. If you are allergic to peppers, be sure to try the paste on your skin first.

Mix the same amount of pepper and salt and add enough water to make a paste. Then apply to the affected tooth, leave for a few minutes, then rinse. This powerful mixture has the ability to effectively treat toothache. Peppers contain small amounts of a slightly carcinogenic compound called safrole.

Pepper paste

Hot pepper pastes are used in the cuisines of almost all Asian countries and many Mediterranean countries. They are added to ready-made dishes, as well as when cooking soups and while stewing meat and fish. For aromatic hot paste you need only five ingredients: 100 g hot pepper, 1 kg bell pepper, 5 heads of fresh garlic, 2 tbsp. l. salt and 5 tbsp. l. vegetable oil. To add different flavors while preparing the pasta, you can add cilantro, celery or mint.

If a person has abdominal surgery or suffers from ulcers, doctors recommend removing peppers from their diet. It has an irritating effect on the intestines. Black pepper essential oil is very strong and irritating in high concentrations. In small amounts, it stimulates the heart and kidneys, but may also cause irritation leading to kidney damage. Avoid using this oil during pregnancy.

They say that when it comes to nutrition, we should listen to what our stomach requires. Sometimes, however, there is no need to stretch your ears. Once he starts to come out of the cold, he starts calling for a hot diet. Taste for fresh salads or refreshing watermelon everywhere. On the contrary, our body craves hearty soups and hot chestnuts. During the fall and winter months, warm foods are naturally more popular than raw foods. And some foods and ingredients are now experiencing their peak season. Instead of summer fruit salads with pineapple, kiwi and mint, we prefer fruit compote with cinnamon and cardamom or baked apples, flavored with raisins and walnuts.

Both types of peppers are washed and seeded. Garlic is also peeled. Then grind the peppers and garlic in a blender or food processor until smooth. The resulting puree is placed in cheesecloth and hung so that the juice drains. Under no circumstances should it be thrown away! The juice from the peppers can be frozen in small serving containers, such as ice cubes, and used as a seasoning during the winter months.

Anyone who doesn't want to give up vanilla ice cream can serve it with hot raspberries. And then Nikolai gives us the joy of a tannery, filled with vitamins, which simultaneously refreshes the body and various nuts that warm us from the inside. Even the ancient doctrines of the Far East, such as traditional Chinese medicine and Ayurveda, as well as European folk healing, attributed food to thermal effects on the body.

For example, red meat, especially game, warms our body from the inside, not chicken. Pumpkins, leeks or onions also help when it's cold, as do nuts and chestnuts. It is known that hot types of spices such as chili, pepper or ginger can heat us up. Therefore, they are sometimes attributed as an aphrodisiac. It also irritates the mucous membranes in the mouth and esophagus. This stimulates blood circulation. Blood vessels dilate, heart rate increases, body temperature increases, and the body begins to sweat more to prevent overheating.

The drained puree is transferred to a baking sheet, salt and oil are added to it and mixed thoroughly. In an oven preheated to +150°C, the pepper paste is cooked for about an hour. Store it in small plastic containers in the freezer. It is recommended to store the opened paste in the refrigerator and use it within 10 days.

Canning hot peppers without salt

Hot pepper itself is an excellent antimicrobial agent. That is why it is consumed in large quantities in southern countries. Due to their antimicrobial properties, pepper preparations can be made with unusual preservatives.

This is why wrinkled spicy food is so popular in areas where there is a hot climate. As a result of the increased sweating caused by the biting muscles, the body cools down pleasantly. In cold regions, on the contrary, they help protect against colds and frostbite.

Hot. For some spices, care should be taken to ensure that you do not burn rather than heat. Since traditional Chinese medicine and food practice is to follow the golden middle path and seek harmony, it is recommended that most foods be consumed in the hot, neutral or neutral, cool range. Hot and cold foods should only come into play if there is a need to balance out imbalances in the body, which could be caused by extreme temperature fluctuations, for example.

To preserve hot peppers without salt and vinegar, you first need to wash, dry and pierce them with a toothpick. The whole pods are then filled into sterile jars and extra virgin olive oil is poured over the top. If desired, you can add some herbs to the pepper. The jars are covered with lids and stored in a dark place. With this type of preservation, olive oil will acquire a bright peppery aroma and become spicy in taste. Therefore, it can be used in winter as a salad dressing.

The method of cooking also plays a role. Hot foods and foods include curry, chilli, ginger, pepper, mold, cinnamon, lamb, game and all grilled meats. Also, grains such as rice, millet or beer, which are neutral in themselves, but which when fried or cooked have a warming effect. For example, fruits are obtained from plums, peaches, apricots and pomegranates. Vegetables are fennel, bathing or pumpkin. The list goes on with raisins, cocoa, nuts, sheep and goat cheeses and Parmesan cheese.

Add fatty or smoked fish and seafood. And of course, we shouldn't forget the range of spices and herbs such as parsley, basil, oregano, thyme, juniper and cinnamon. Not surprisingly, the last mentioned by nature refers to the aroma and tastes of Christmas. Warm. Soup warms our body and caresses our soul. Even scientific studies have shown that the popular chicken broth has beneficial effects.

In another way, hot peppers are preserved using natural apple cider vinegar. The preparation of pods and jars is the same as for oil preservation, only the pepper is filled with vinegar rather than oil. As in the first case, if desired, you can add herbs to it - mint, rosemary or oregano, as well as honey - 2 tbsp. l. for a 1 liter jar. The pepper will be ready to eat in a month. Aromatic and spicy vinegar, like oil, is perfect for dressing fresh salads.

Among then strictly cold foods include tomato, pineapple, kiwi, lemon, yogurt, cucumber, banana, mango, watermelon, white sugar, caviar, crab, seaweed, soy sauce and salt. Especially drinks that are usually consumed quite cold, and additionally have a cooling effect - for example, orange juice straight from the refrigerator - which is why we have in traditional Chinese medicine in winter, rather limit it, because it puts too much of a burden on our digestive system. But even some hot drinks, such as green tea and various herbal teas such as mint, lime, chamomile or elderberry, kept the body quite cool.

Hot pepper salad for the winter

Hot pepper salad for the winter has an islandy-sourish-sweet taste. It is better to eat it with meat dishes, for example, lamb, beef kebabs, meatballs, cutlets, steaks and other appetizing dishes. Try it and enjoy!

Required ingredients:

• hot red pepper – 1000 g;
• garlic – 2 heads;
• onion – 500 g;
• tomatoes – 8 pcs. (average);
• vegetable oil – 200 ml;
• vinegar 6% – 70 ml;
• sugar – 1/2 tbsp. (capacity 200 ml.);
• salt without iodine - 1/4 tbsp. (capacity 200 ml.).

Cooking process:

Sterilize 2-3 half-liter glass jars and the same number of canning lids with rubber bands. Then you place the equipment on the countertop and put rubber gloves on your hands. Remove the hot peppers from the seed boxes, wash and chop into cubes or thin strips. Peel the garlic and finely chop it or pass it through a press. Rinse the peeled onion, wipe it with paper napkins and chop it into half rings. Wash the tomatoes, dry them and grind them through a meat grinder or grind them using a stationary blender.

Heat vegetable oil in a deep cauldron or copper bowl and throw all the vegetables into it without exception. Simmer them for half an hour, stirring constantly with a wooden kitchen spatula. During this time, almost all the liquid will evaporate. Season the resulting salad with sugar, salt, vinegar, mix and pack hot into sterile jars.

Cover them with lids and place them in a large and wide pan covered with a towel. Fill the empty space between the workpieces and the walls of the deep dish with pre-boiled running water. Firstly, its temperature should not exceed 50–60 degrees Celsius, and secondly, it should reach the rims of the jars, but not cover the lids.

After boiling, sterilize the preserved food for 15 minutes, then remove it from the hot water with tongs and seal it tightly. Cool the salad upside down under a blanket. Store in pantry until use.

Bon appetit!

Mostly lovers of hearty and fatty dishes prefer to cover hot peppers for the winter. This appetizer has the unique ability to improve the taste of such products, which is why true gourmets and connoisseurs of fine cuisine are sure to keep several jars of marinated pepper in their winter stock.

Mostly lovers of hearty and fatty dishes prefer to cover hot peppers for the winter.

Pickled peppers differ from their fresh counterparts in their unusual, improved, juicy taste. You can prepare such a snack at home in different ways: ferment, pickle, marinate. The preparation will differ only in taste notes and storage method.

In order to pickle spicy pods for winter storage, you will need the following ingredients:

• green hot peppers;
• 5 garlic cloves;
• 60 grams of vinegar;
• 30 grams of salt;
• herbs, spices to taste.

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

1. The pepper is thoroughly washed, the stalk is cut off and the seeds are removed.
2. Garlic, herbs and spices cut into slices are placed at the bottom of small glass containers. Place the prepared hot vegetable.
3. Add salt and immediately pour boiling water over the contents of the jars, add vinegar.
4. Sterilize the snack within a quarter of an hour after the liquid boils, and roll it up.

The finished product has a piquant taste and aesthetic appearance. Preserving it is also easy: this preparation is not picky and easily retains its taste in any conditions.

Hot pepper for the winter (video)

Hot peppers for the winter with tomatoes

You can also preserve the spicy pod with the addition of other vegetables. Most housewives prefer this method of preparation; moreover, it is quite simple and universal.

This treat is prepared from various assorted vegetables, but one of the most popular options is considered to be a combination of peppers and tomatoes. Canning such a preparation involves preliminary preparation of glass containers and the following ingredients:

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

You can also preserve the spicy pod with the addition of other vegetables.

Small glass containers in which the snack is planned to be sealed are pre-washed and sterilized over steam.

1. The tomatoes are washed and cut into slices, cutting off the stalk area.
2. The sharp pods are washed, the stalk is cut off, and cut into small slices.
3. The garlic is peeled and crushed through a press.
4. Pass the vegetables through a meat grinder and add garlic.
5. Add oil to an enamel container, transfer the vegetable mixture, add salt and put it on the fire.
6. After boiling, cook the vegetables over low heat for half an hour, transfer them to prepared containers and sterilize for a quarter of an hour.

Spicy preparations should be stored in a cool place, so they can easily overwinter and retain their taste.

Hot pepper for the winter: a simple recipe

Red chili, prepared for the winter according to a simple recipe, has a unique taste and aroma. It is recommended to preserve this fiery appetizer entirely, preserving the integrity of the vegetable: the stalk is not cut off and the seeds are not removed.

The main components of such a snack are:

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

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

Before starting the procedure for pickling vegetables, prepare sterile glass containers.

1. The containers are filled to the top with pre-washed pods, pour boiling water over the vegetables and leave for a quarter of an hour.
2. Pour boiling water into an enamel container, add salt and sugar, and after boiling add vinegar.
3. Pour boiling marinade over the pods again and roll up.

The marinade itself is not suitable for food due to its spiciness, but pepper is ideal for lovers of dishes with “sparkle.”

How to preserve hot peppers for the winter without sterilization

You can marinate the hot pods, keeping them as reminiscent in taste as fresh peppers, using a special recipe, the secret of which has been kept by the residents of Crimea for many years. This appetizer is easy to prepare; it should be stored in a cool place; it will keep well even without prior sterilization.

To preserve spicy pods, you should stock up on the following ingredients in advance:

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

You can marinate hot pods, keeping them as reminiscent in taste as fresh peppers, using a special recipe

Cooking sequence:

1. The pods are washed, the stalk area is cut off, the seeds are cleaned, and chopped into medium-sized pieces.
2. Grind the processed pepper in a meat grinder.
3. Mix salt and pepper thoroughly.
4. Prepared sterile containers are filled with the prepared mixture and filled to the neck with wine vinegar.
5. Cover with hot nylon lids and store in the refrigerator.

This spicy dish is added to pilaf, soups, and meat dishes. Marinating the spicy ingredient is done quickly and this spicy snack can be stored for a long time in the refrigerator without problems.

Cooking Georgian hot pepper for the winter

Spicy flame is considered one of the main ingredients of national Georgian cuisine. Preservation of hot vegetables in Georgian style begins with the preparation of the following recipe 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.

Spicy flame is considered one of the main ingredients of 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.

1. Vinegar, sugar and salt are mixed with oil in an enamel container and brought to a boil.
2. Half the peppers are placed in a boiling marinade, boiled for 7 minutes, after which the second half of the ingredient is boiled.
3. Chop celery, garlic and parsley, add to the peppers and pour the cooled marinade over them. Keep in the refrigerator for a day.
4. The marinade is drained and the vegetables are transferred to sterile containers. Allow the marinade to boil again and pour it over the peppers. After this, the dish should be rolled up.

After the Georgian pods have cooled, they are stored in a pantry or cellar.

Preparing hot pepper in Armenian style

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

For this pickling option, a set of ingredients is prepared:

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

Before you start preparing 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.

1. Each pod is pricked with a fork in several places after washing.
2. The greens and peeled garlic are chopped with a knife and mixed with the prepared pods.
3. Mix 10 liters of liquid at room temperature with salt until it is completely dissolved and pour it over the pepper.
4. Ferment the main ingredient for several days until it turns yellow.
5. 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 peppers for the winter (video)