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:

1. 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.
2. 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.
3. 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.
4. Place fruits and spices in prepared jars and pour boiling marinade over it all.
5. Let stand for 5 minutes and pour the marinade into the pan.
6. As soon as the liquid boils again, repeat the procedure.
7. We do the same for the third time.
8. Before rolling, add 1 teaspoon of 9% vinegar to each jar.
9. 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:

1. Place the washed and dried hot pepper pods into prepared jars, which should be scalded with boiling water and dried.
2. 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.
3. Now fill the vessel with boiling water and leave for half an hour.
4. Water, saturated with the aroma of spices, is excellent for preparing marinade. Drain the water from the jars into a saucepan.
5. 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.
6. Pour the boiling marinade over the peppers again and let sit for 10 minutes.
7. In order for the jars to last all winter and not spoil, we do the same thing again.
8. 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:

1. First, table salt and granulated sugar are dissolved in water.
2. Place the dishes on the fire, after boiling, add red and black pepper, chopped garlic and coriander.
3. The vinegar is poured into the pan last, before the marinade is poured over the peppers.
4. 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:

1. Place the washed vegetables tightly in glass jars.
2. Prepare a marinade from vinegar, oil and salt.
3. 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:

1. Prepare the container: glass jars must be sterilized.
2. Line the bottom of the jars with bay leaves and a few peppercorns.
3. Wash the fruits, dry them and remove the seeds.
4. Cut the peppercorns into three segments and stack them on top of each other like a nesting doll.
5. Mix sunflower oil, honey, salt, vinegar in a saucepan. Place the container on the fire and bring to a boil.
6. Pour the prepared marinade over the peppercorns.
7. Sterilize the jars for 10 minutes and roll up.
8. 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:

1. Pour spices, except vinegar and oil, into hot water, cook the chopped peppers in this marinade for about 5 minutes.
2. Using a slotted spoon, remove the peppers from the pan and place tightly in a clean jar.
3. Add vinegar and vegetable oil to the remaining brine and let the marinade boil.
4. Pour the hot liquid into the jar and immediately seal it with a sterile iron lid.
5. 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.

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

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

If you are interested in the rich world of Korean cuisine, we recommend starting to get acquainted with, or.

Cooking recipe in stages:

Preliminary processing

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

Basic processing

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

Decorating the dish and serving it on the table

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

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

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

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

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

Stir

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

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

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

RECIPE FOR TWISTED HOT PEPPERS

You will need: 1 kg hot pepper, ½ cup apple/wine vinegar 5-6%, 1 tbsp. salt.

How to prepare hot peppers for the winter. Ripe hot pepper of any color, you can have several colors at once, rinse, cut off the stalks, pass together with the seeds through a meat grinder (large grill), mix with vinegar and salt, put in sterilized jars, seal with sterile lids, store in a cool, dry and dark place .

This preparation is suitable for fried poultry and meat, fish, soups and broths, and can also become an excellent basis for adjika.

Hot pepper is a spicy vegetable. It adds brightness to any dish. For fans of hot peppers, peppers are an indispensable product. It can be prepared for the winter in various ways: pickled, salted, preserved as part of other vegetables.

Hot pepper: preparations for the winter. Pickling

In the first recipe we will tell you how to marinate whole peppers. For this you will need: various additives to taste and desire - peppercorns, horseradish leaves and roots, currant leaves, dill umbrellas, cinnamon, basil, garlic and others. Marinade: 4 tsp per liter of water. salt and 2 tbsp. l. Sahara. Pour a teaspoon of vinegar (9%) into each jar.

Technology

Let's start preparing bitter peppers, pickled for the winter, by preparing the pods. Dry ends need to be trimmed. Do not open the pod itself. Place spices in jars. Scald the pepper with water and fill the container up to the shoulders. Bring water to a boil, add salt and sugar. Pour over the peppers and cover with sterilized lids. Wait for the containers to cool slightly and drain the brine. Wait until it boils again and pour the liquid into the jars. Repeat the procedure again. Then pour in the vinegar, screw on the lids, and leave the containers to cool.

Hot pepper: preparations for the winter. Salting

In the second recipe we will salt hot peppers. You need: a kilogram of hot pepper, dill (several large bunches), 40 grams of celery and garlic. Brine: water (1 liter), 80 ml of 6% vinegar, salt (60 grams).

Cooking process

This one involves roasting a vegetable. Place the peppers on a baking sheet, place in the oven and keep until softened. Then cool and place in sterilized jars. Place as tightly as possible, adding garlic and dill. Bring water to a boil, add salt and vinegar. Cool the brine and pour into jars. Place a weight on top and brine the peppers for 3 weeks at room temperature. Then close the lids and place in the refrigerator.

Chopped hot pepper: preparations for the winter

Preserve crushed pepper according to the following recipe. Ingredients: one kilogram of pepper, half a glass (100 ml) of apple or wine vinegar, 1 tbsp. l. salt.

Wash the peppers and cut off the stems. Pass together with the seeds and partitions through a meat grinder (on a large wire rack). Mix the mixture with salt and vinegar. Place in sterile jars and seal with lids. The pepper is ready. You can serve it with meat or spread it on bread. This method is suitable as a basis for preparing adjika.

Hot pepper: with tomato

Ingredients: pepper, vegetable oil, tomato juice (homemade), sugar and salt.

Wash the peppers, cut off the stalks. Heat the oil and fry the vegetable a little. put on the fire to boil. It should decrease in volume by about half. Then strain it and add sugar and salt. Taste - spices should be in moderation. Place the peppers in jars. Fill with juice. Sterilize for 20 minutes, then seal with lids. Store in a basement or cellar. In winter, peppers prepared according to this recipe will be an excellent snack!

Original homemade adjika of your own making will enrich and diversify the taste of meat and poultry dishes. Be sure to try it!

Recipe No. 1
5 kg of tomatoes, 1 kg of sweet pepper, 16 pieces of hot pepper, 300 g of garlic, 0.5 kg of horseradish, 1 cup. salt, 2 cups. vinegar, 2 cups. Sahara. Grind everything in a meat grinder, including the seeds from the pepper (only the tails are cut off and the inside is not cleaned), add sugar, salt, vinegar, let stand for 50 minutes, pour into bottles. No need to boil. Stores well in bottles without refrigeration.

Recipe No. 2
200 g garlic, 4 sticks of horseradish, 2 bunches of parsley, 2 bunches of dill, 10 sweet peppers, 20 hot peppers, 2 kg of tomatoes, 4 tbsp. l. sugar, 4 tbsp. l. salt, 1 cup. vinegar. Pass through a meat grinder with a fine grid, add salt and sugar. Let it sit in the bowl for 2-3 days, then add vinegar, mix well and put into jars.

Recipe No. 3
5 kg of tomatoes, 2 kg of apples, 2 kg of carrots, 2 kg of sweet pepper, 300 g of hot pepper, 300 g of garlic, 1 liter of vegetable oil. oil, 2-3 tbsp. l. salt. Pass everything through a meat grinder, add salt, butter and cook for 2 hours. Seal in sterilized jars.

Recipe No. 4
5 kg of tomatoes, 1 kg of carrots, 1 kg of bell pepper, 5-10 pcs. hot pepper, 0.5 kg of onion, 0.5 l rast. oils, 5-7 heads of garlic, salt. Pass everything through a meat grinder and cook for 2 hours.

Recipe No. 5
5 kg of tomatoes, 1 kg of sweet pepper, 0.5 kg of horseradish, 300 g of garlic, 16 pieces of hot pepper, 2 cups. vinegar, 2 cups. sugar, 1 cup. salt. Do not clean the inside of the pepper, remove only the green tails and leave the seeds. Pass everything through a meat grinder, add vinegar, sugar and salt. Let stand for 50 minutes, then pour into a clean container. No need to cook, store without refrigeration.

Recipe No. 6
2.5 kg of tomatoes, 1 kg of apples (Antonovka), 1 kg of carrots, 1 kg of sweet pepper, 1 cup. sugar, 1 cup. rast. oil, 3 pods of hot pepper, 200 g chopped garlic, salt. Grind tomatoes, apples, carrots and sweet peppers through a fine grinder and boil for 1 hour. After boiling, add sugar, sunflower oil, hot pepper, garlic and salt. Do not boil, just bring to a boil. You can add more or less hot pepper (to taste).

Recipe No. 7
5 kg of ripe tomatoes, 5-6 heads of garlic, 100 g of salt, 1 hot pepper, 6 large horseradish roots, sweet pepper. Pass everything through a meat grinder, stir and place in containers, store in the refrigerator.

Recipe No. 8
1 liter of tomatoes ground in a meat grinder, 1 cup. garlic cloves, 1-2 tbsp. l. salt. Let the crushed and salted tomatoes and garlic sit for a couple of hours until the salt dissolves, remembering to stir at least a couple of times, and pour into sterilized jars.

Recipe No. 9
1 kg of sweet pepper, 250 g of hot pepper, 250 g of garlic, 250 g of dill, 250 g of parsley, 250 g of salt. Pass all ingredients through a meat grinder. Mix with salt, adjika is ready.

Recipe No. 10
1 kg carrots, 1 kg sweet peppers, 1 kg apples (Antonovka), 4 kg tomatoes, 0.5 cup. salt, 2 cups. peeled garlic, 1.5 cups. rast. oil, 2-3 pods of hot pepper. Grate everything or put it through a meat grinder. Cook for 30-40 minutes. and close them in jars. You can add more or less garlic and hot pepper, depending on your taste.

Recipe No. 11 RED GEORGIAN ADJIKA
1 kg of dry hot red pepper, 50-70 g of coriander seeds, 100 g of suneli hops, a little ground cinnamon, 200 g of walnuts, 300-400 g of coarse salt, 300 g of garlic. Soak the hot red pepper for an hour. Add coriander, suneli hops, cinnamon, nuts, garlic and salt. Pass 3-4 times through a meat grinder with a fine grid. Store anywhere, at any temperature, but preferably in a sealed container, otherwise it will dry out. Adjika mixed with salt is good for coating chicken or meat before frying in the oven.

Recipe No. 12 ADJIKA WITH EGGPLANT
Pass all the ingredients through a meat grinder, add oil and, placing in an enamel pan, boil for 40-50 minutes. Add vinegar at the end of cooking. Roll into prepared jars. 1.5 kg of tomatoes, 1 kg of eggplants, 300 g of garlic, 1 kg of sweet pepper, 3 pods of hot pepper, 1 cup. rast. oils, salt, 100 g vinegar.

Recipe No. 13 ADJIKA “NO REST FOR A SINNER”
2 kg of tomatoes, 20 sweet peppers, 10-15 bitter peppers, 400 g of garlic, 3 sticks of horseradish, 2 bunches of parsley, 2 bunches of dill. Grind everything in a meat grinder, then add 4 tbsp to the resulting mixture. l. salt, 4 tbsp. l. sugar and half a bottle of vinegar. Mix, pack into jars, cover with plastic lids.

Recipe No. 14 ADJIKA APPLE
Peel the tomatoes and apples, chop the peppers, divide the garlic into slices, chop finely, mince everything (except the garlic), pour over the plant. oil and simmer over medium heat for about 2 hours. 10-15 minutes before readiness, add garlic, let it boil, pour hot into sterilized jars and seal. 1.5 kg of tomatoes, 0.5 kg of carrots, red sweet bell peppers and apples, 300 g of garlic, 3-4 pods of hot pepper, 0.5 l of vegetable oil. oils

Recipe No. 15 HOMEMADE ADJIKA
2.5 kg of tomatoes, 1 kg of carrots, 1 kg of sweet (red) pepper. Pass everything through a meat grinder. Add 1 stack. rast. butter, 1 cup. sugar., 1/4 cup. salt. Place the mixture in an enamel pan and simmer, stirring, for 1 hour. Remove from heat, cool. Then add 1 cup of garlic, minced, 2 pods of hot pepper. Pack cold adjika in sterilized jars and seal, or with plastic lids.

Recipe No. 16 ADJIKA KIEVSKIY
5 kg of ripe tomatoes, 1 kg of bell pepper, 1 kg of apples (the more sour the better), 1 kg of carrots, 2 tbsp. l. salt, 200 g sugar, 400 g plant. butter, 2 tbsp. l. red hot pepper (you can put 1 tbsp black, 1 tbsp red). Pass all the vegetables through a meat grinder (it is better to peel the tomatoes first). To make tomatoes easy to peel, they need to be poured with boiling water for 5-7 minutes. Season with butter, sugar, salt, spices and simmer for 2-5 hours until the desired consistency. Pour the finished adjika hot into sterilized jars, roll up and wrap.

A winter appetizer of hot peppers is great as a side dish and goes well with meat and mushrooms. Hot peppers are included in many types of preserves. They especially like to use it in adjika and all kinds of sauces. Add to vegetables to add heat and preserve in a marinade for snacking. This product is valued more by men, especially among the peoples of the Caucasus. Preservation is not always sealed with iron lids. Sometimes plastic ones are enough, but in such cases the dish needs vinegar for longer storage. To make hot peppers less spicy, you need to remove the seeds, but if you like spicier dishes, then on the contrary, you should leave the seeds. Preparing this type of snack does not take much time and does not require any special ingredients. This is especially appreciated by modern housewives.

For preservation, it is better to use dishes made of stainless steel, glass and ceramics.

How to prepare a hot pepper appetizer for the winter - 15 varieties

The proportions are calculated for 1 liter jar.

Ingredients:

• Hot peppers
• Salt - ½ tbsp.
• Sugar - 1 tbsp.
• Vinegar 9% - 50 g

Preparation:

Place the washed peppers in a sterilized jar. Pour boiling water over and leave with the lid closed for 15 minutes. Then pour the water into a saucepan, add salt, sugar and bring to a boil. Pour the vinegar directly into the jar, pour the marinade over the peppers and cover with a sterilized lid.

Lids should be sterilized ten minutes before use, and jars no more than thirty minutes.

For lovers of spicy snacks.

Ingredients:

• Hot pepper
• Water - 500 ml
• Vinegar 6% - 500 ml
• Salt - 2 tbsp.
• Sugar - 2 tbsp.

Preparation:

It is advisable to select green pepper pods and place them in jars.

Mix water, vinegar, salt and sugar, boil and pour the resulting marinade over the peppers, roll up the lids. The snack should be stored in a cool place.

Preservation should not be exposed to sudden changes in temperature.

Calculation of products for one 0.5 liter jar.

Ingredients:

• Hot small pepper - 250-300 gr
• Water - 150 ml
• Vinegar 9% - 150 ml
• Salt - 15 g

Preparation:

Wash the peppers, cut off the tails, and place in prepared jars. Mix vinegar, salt and water, boil and let cool. Then fill the prepared jars with pepper. Cover the jars with lids and sterilize for at least 5 minutes. Roll up the sterilized jars and cool.

A good sauce for main courses.

Ingredients:

• Sweet pepper - 0.5kg
• Capsicum - 200g
• Red tomatoes - 0.5kg
• Garlic - 300g
• Vegetable oil - 100g
• Walnut - 1 tbsp
• Salt - 200g
• Green cilantro - 10 sprigs
• Dill greens - 10 sprigs
• Parsley - 10 sprigs

Preparation:

Wash and peel the sweet pepper, stuff it with garlic cloves and mince it.

Then grind the hot peppers, herbs, nuts and tomatoes. Mix all the vegetables, add salt and oil. Mix the whole mixture well, pour into clean jars, cover with plastic lids and leave in a cool place.

To make the snack last until winter, add vinegar and choose sour tomatoes, roll them with iron lids.

A very beautiful, and most importantly delicious appetizer.

Ingredients:

• Round hot pepper - 30 pcs
• White wine vinegar - 1 l
• Canned tuna - 450 gr
• Capers - to taste
• Garlic
• Basil
• Olive oil

Preparation:

Wash the pepper well and remove seeds. Pour vinegar into a saucepan and boil, then blanch the peppers there for about 4 minutes. After blanching, let dry.

Mix tuna and capers and stuff peppers. Place the stuffed peppers in jars, add garlic, basil and olive oil to each jar.

Peppers can be stored for no more than 6 months in a cool place.

Choose vegetables of the same size and degree of maturity for canning.

A very tasty snack that will not leave any man indifferent.

Ingredients:

• Bell pepper
• Vegetable oil
• Tomato juice - 1 l
• Salt - 50 gr
• Sugar - 200 gr

Preparation:

Wash the hot pepper, remove the stems and fry in vegetable oil. Let the peppers cool and place them in rows in jars. Each row must be filled with strained tomato juice. Which must be boiled to thicken to half. You need to add salt and sugar to the juice. Roll up the jars and store in a cool place.

The finished preserve should be well sealed and stored in a cool and dry place.

It will be an ideal seasoning for meat and mushrooms.

Ingredients:

• Garlic - 300 gr
• Red hot pepper - 300 gr
• Greens - 100 gr
• Salt - 50 gr

Preparation:

Peel the washed peppers from the stalks and pass through a meat grinder together with the garlic. Wash and chop the greens; you can also pass them through a meat grinder. Mix all products and add salt to taste. Store in small jars at low temperature.

For preservation, you need to use only fresh vegetables and fruits that are free of any damage or signs of rotting.

Products per 1.5 liter jar.

Ingredients:

• Tomatoes - 1.3 kg
• Hot pepper - 2-3 pcs.
• Horseradish root - 15 g
• Salt - 0.5 tbsp.
• Sugar - 1 tbsp.
• Vinegar 9% - 1 tbsp.

Preparation:

Sterilize the jars and fill them with tomatoes, add hot peppers. Peel the horseradish and cut into slices, place in jars. Pour boiling water over the jars, cover and leave for twenty minutes. Then drain the water from the cans into a saucepan and add sugar and salt, boil for about a minute. Pour the vinegar directly into the jars. Then pour the marinade over the tomatoes, roll them up, wrap them in a blanket and let cool. Then place in a cool place.

Caucasians are one of those peoples who love spicy dishes.

Ingredients:

• Red hot pepper - 500 gr
• Garlic - 100 gr
• Coriander - 30 gr
• Dill seeds - 10 gr
• Salt - 250 gr
• Vinegar 6% - 20 g

Preparation:

Remove the stalks from the pepper, peel the garlic, grind the dill and coriander seeds. Pass everything through a meat grinder. Add all the necessary spices and salt, mix well. Place adjika in well-washed jars and roll up.

The hottest adjika of all known recipes.

Ingredients:

• Hot pepper - 1 kg
• Garlic - 0.5 kg
• Fresh cilantro - ½ bunch
• Dill - 1 bunch
• Basil - 1 bunch
• Salt - ½ cup
• Ground coriander - 1-2 tsp.

Preparation:

Remove seeds and stalks from peppers. Pour warm water for 4 hours. The water needs to be changed every hour. Peel the garlic. Pass the greens, cilantro, pepper and garlic through a meat grinder. Salt the adjika, put it in clean jars, close the lids and store in a cool place.

A very tasty adjika that will become your favorite snack.

Ingredients:

• Tomatoes - 3 kg
• Sweet pepper - 1 kg
• Hot pepper - 150 gr
• Garlic - 300 gr
• Vinegar 6% - 300 g
• Sugar - 1 tbsp.
• Salt - 3 tbsp.

Preparation:

Rinse all vegetables. Peel the garlic, remove seeds from sweet peppers, remove stems from hot peppers, cut tomatoes into slices. Pass all the vegetables one by one through a meat grinder. Place the resulting mixture in an enamel pan and add salt, sugar and vinegar. Stir with a wooden spoon. Leave to infuse overnight.

In the morning, place the adjika into jars, close the lids and store in a cool place.

Take vegetables according to your own calculations.

Ingredients:

• Hot peppers
• Vegetable oil
• Carrot
• Garlic
• Black pepper
• Vinegar - 1 l
• Water - 250 ml
• Sugar - 500 gr
• Salt - 100 gr

Preparation:

Wash the peppers and trim the stems. Fry a little in vegetable oil, let cool and put into jars. Place carrots, garlic and black pepper between the peppers. Prepare the marinade: boil water, vinegar, salt and sugar. Fill the jars and roll up.

An excellent seasoning for a side dish.

Ingredients:

• Sweet red pepper - 500 gr
• Hot red pepper - 200 gr
• Garlic - 300 gr
• Tomatoes - 500 gr
• Salt - 150 gr
• Khmeli-suneli - 1.5 tbsp.

Preparation:

Wash the sweet pepper, peel the middle, stuff it with garlic and pass through a meat grinder. Then cut off the stalks of the hot pepper and pass through a meat grinder together with the tomatoes. Mix everything well and add salt. Add suneli hops. Store in a cool place, divided into jars.

A tasty and original seasoning for main courses.

Ingredients:

• Red bell pepper - 500 gr
• Bitter red pepper - 200 gr
• Garlic - 300 gr
• Tomatoes - 500 gr
• Green cilantro - 1 bunch
• Salt - 160 gr
• Ground walnuts - ½ tbsp.
• Nut butter - 3 tbsp.
• Khmeli-suneli - 2 tbsp.

Preparation:

Peel sweet peppers from seeds, and bitter peppers from stalks. Peel the garlic and stuff the bell peppers with it. Pass through a meat grinder together with hot peppers and tomatoes. Salt the resulting mixture, add nut butter, chopped cilantro and nuts. Place in glass jars with clean lids and store in a cool place.

Appetizer with hot pepper

A very tasty and easy to prepare snack.

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?

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?

1. 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.
2. The spiciness of pepper directly depends on the alkaloid capsaicin included in its composition, and this substance can relieve pain and reduce inflammation.
3. Thanks to hot pepper, the body produces endorphins - hormones of happiness, joy and pleasure. They reduce stress and help cope with insomnia.
4. 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.
5. 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

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 materials” 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.

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.

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.

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.

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.

In the video, Olga Papsueva talks about the secrets of pickling hot peppers at home.

Pickling

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.

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.

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.

In the video, Maxim Punchenko shows how to prepare tsitsak - hot salted pepper in Armenian style.

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.

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.

The drained puree is transferred to a baking sheet, salt and butter 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.

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.

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.

Lenten and bland food is probably very, very healthy, but most people prefer something salty, sour, sometimes even spicy and, simply, hot. For those who are not afraid of a burning sensation on the tongue, there is hot pepper. This fruit is quite often used in homemade preparations for the winter in the process of pickling and salting. In addition, without it it is simply unthinkable to prepare the mega popular adjika today. You can prepare adjika from tomatoes, eggplants, plums and other vegetables and fruits, but you will certainly need to add at least a couple of hot pepper pods to them. You can also simply pickle or marinate hot peppers. If you find peppers of different colors, then the beauty will be extraordinary, and most importantly, you are guaranteed a burning pleasure. If you want to make such spicy pepper preparations and with pepper at home, then all you need is just choose a recipe from our diverse collection and don’t be afraid to experiment.

Popular ways to prepare hot peppers

The best preparations for the winter with hot, hot peppers - recipes with photos

The last notes

kerescan - Oct 8th, 2015

Some of us prefer fresh cucumbers or a salad made from them, some like pickled or salted, some pickled from a barrel... and only lightly salted cucumbers are loved by everyone. They are moderately sour, saturated with the aroma of spices and garlic, firm and crispy. But is it possible to preserve this taste and aroma for the winter? You can, and this recipe will help with that. It is quite simple, but it makes it possible to preserve all the above qualities of cucumbers at home for the whole year.