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Pickled hot peppers for the winter - an appetizer is not at all obligatory, included in the traditional list of preparations for housewives. But I bet, if you taste a spicy, crispy, burning pod at least once, you will certainly appreciate it and contribute. They say that in every woman there is a zest, then, by analogy, in men - pepper. And mine, spicy and burning and stunning, is in jars.

It will be interesting for the inquisitive to know that in cold weather, a fragrant snack not only diversifies the menu, but also heals. Since it is a wonderful and healthy vegetable in every way, it contains substances that can protect you from colds.

Pickled bitter pepper for the winter - cooking secrets

Each workpiece has its own nuances in proper preparation. Capsicum is not too capricious, there are few secrets:

• You can pickle peppers of any variety and color - red, green.
• Choose the longest and thinnest pods, as they pickle faster, take up full space in jars, are much tastier than their larger counterparts, and in addition look invitingly and elegantly.
• Do not reject large specimens - cut into strips.
• Before canning, cut off the dry tips of the pods, but be sure to leave at least a small tail - it will be convenient to hold while tasting.
• Do not like too spicy snack, soak for a day in cold water. Don't forget a few times given time change it - excess bitterness will go away.
• You can remove bitterness in another way, no less effective: pour pepper pods directly in jars with hot water, and after 10 minutes, drain it.
• If you don’t have enough pepper for a whole jar, don’t get lost, add strips of ordinary Bulgarian, in a joint preparation it will become spicy and no less tasty.

Hot pepper, pickled whole without sterilization

A recipe that captivates with simplicity in execution, observing the correct proportions, you will get a wonderful appetizer for meat and first courses.

Take:

• Hot peppers.
• Water - 5 glasses.
• Salt - 2 large spoons.
• Sugar - 3 tablespoons.
• Table vinegar - half a glass.
• Dill, bay leaf, allspice, cloves, mustard seeds, parsley - choose spices at your discretion.

We marinate:

1. Wash the pods, dry and trim the dry ends. Please note: cut carefully so as not to violate the integrity of the pod. Do not touch the tail - you will hold a yummy for it.
2. Put spices on the bottom of the jar and fill with pepper pods to the top.
3. Boil water, fill the jars and leave to infuse for half an hour.
4. After this time, pour this water into a saucepan, boil with salt and sugar, and return it back to the jar.
5. Repeat this manipulation again, in the last - pour vinegar.
6. Roll the workpiece under an iron or nylon cover. AT recent times I adapted to close the preservation in jars with screw caps. They are excellent, only advice: pour the marinade to the top so that it overflows, and twist.

Georgian pickled hot pepper

Someone who, but Georgians understand spicy snacks, know a lot about and know how to cook - it's not a sin to learn. Pickled hot pepper according to this recipe can become the “nail” of any feast.

Take:

• Hot pepper - 2.5 kg.
• Parsley, celery - a large bunch.
• Bay leaf - 4 pcs.
• Garlic - 150 gr.
• Sunflower oil - 250 ml.
• Salt - 3-4 large spoons (to taste).
• Sugar - 3 tablespoons.
• Table vinegar - 500 ml.

We marinate:

1. Prepare the pods for pickling - cut at the base so that the marinade quickly soaks the peppers.
2. Pour water, oil, vinegar into the pan, add sugar, parsley, salt and let it boil.
3. Boil the pods in small portions for 6-8 minutes, preventing them from floating up and turning for even cooking. Remove and place in a separate bowl.
4. Cool the marinade, put chopped herbs in it - celery and parsley, chopped garlic, bring to a boil again.
5. Pour hot peppers with marinade and press down with oppression.
6. Leave the workpiece in the refrigerator for a day, then transfer to jars and send for storage.

Hot pepper in Armenian - a quick recipe

There are not enough sharp impressions in life - cook a burning Armenian-style marinated appetizer for the winter. In the Caucasus, pepper is treated with adoration; not a single more or less serious meal is complete without it. They are grown in large quantities, fermented, pickled. They call it affectionately - "tsitsak", pluck at early stage when the pods are light green and not too hot. For meat, borscht - just right!

You will need:

• Tsitsak - 3 kg.
• Garlic - 250 gr.
• Sunflower oil - 350 ml.
• Apple cider vinegar - 500 ml bottle.
• Salt - 100 gr.
• Parsley - 2 bunches.

Step by step preparation:

1. Wash the pods and cut at the base with a cross, put in a wide container.
2. Cut the parsley, chop the garlic into a pulp, add salt to the mixture, mix well and place the peppers there. Marinate for a day, covered with a lid.
3. Combine vinegar with oil and fry the peppers in the mixture in small portions.
4. Put the fried pods in liter jars and sterilize after boiling for 20 minutes.
5. Move the cooled workpiece to the cold. After a day, try and admire. It burns - go crazy, but it's impossible to break away.

Hot pepper marinated with honey for the winter

Incredible delicious preparation it will turn out if you supplement the marinade with two components that, at first glance, are not very compatible with each other.

• Take on liter jar filled with pepper: honey - 2 tablespoons, a spoonful of salt, apple cider vinegar - a glass. If not, instead of apple, take table, but only 6%.

Cooking:

1. With clean pods (cut a little at the tail), fill the jar tightly, laying it tightly and pour the marinade over.
2. Prepare the marinade: add the required amount of salt to the vinegar, put honey and mix well.
3. The blank can be closed with a simple nylon cover and store in the refrigerator.

hot pepper recipe in tomato

I call the preparation a tomato bomb, although the juice softens the sharpness of the pickled peppers a little.

You will need:

• Hot pepper - 1 kg.
• Tomato juice with pulp, purchased or prepared on your own - 2.5 liters.
• Salt - 30 gr. (spoon with top).
• Sugar - 90 gr.
• Ground pepper - ¼ teaspoon.
• Garlic, gruel - a large, with a top, spoon.
• Vinegar 9% - a tablespoon.
• Sunflower oil - one and a half glasses.
• Lavrushka - 5 pcs.

Marinate hot peppers in tomato:

1. Cut the pods and put in jars.
2. Add salt, bay leaf, sugar to tomato juice, cook for 20 minutes. add garlic, pour in vinegar, let it boil.
3. Pour the boiling marinade into a jar and roll up.

Korean pickled hot peppers

Korean cuisine cannot leave anyone indifferent. Keep a recipe, the only drawback of which is that it will not work to prepare hot peppers for the winter - this quick recipe, suggesting the same rapid use.

You will need:

• Capsicum - 1 kg.
• Garlic - ½ head.
• Water - 400 ml.
• 6% vinegar - 70 ml.
• Black pepper - a teaspoon.
• Salt and sugar - half a large spoon.
• Ground red pepper - a teaspoon.
• Ground coriander seeds - a small spoon.

Marinate in Korean:

1. Place the pods in a jar and pour over the marinade.

Prepare the filling: put the spices, chopped garlic into boiling water and let it boil. After 2-3 days, pickled peppers are ready.

Pickled Red Peppers Video Recipe

If you regularly prepare hot peppers for the winter, believe me, your mood will always be good, because spicy pickled pods are a source of endorphins, a substance that ensures the production of a joyful hormone. May your home always be festive and delicious! With love… Galina Nekrasova.

Hot pepper is a spicy vegetable that adds brightness and spiciness to any dish, beloved by all fans of spicy, can be prepared for the winter in a lot of ways: pickle, pickle whole or with other additives, etc.

The widespread opinion that everything spicy, including hot peppers, is unhealthy is a delusion: if you eat this vegetable in moderation, it will only have a beneficial effect on health. It is believed that regular moderate consumption of hot pepper helps to get rid of insomnia, improve the condition with some complications of diabetes, liver diseases, this vegetable normalizes the functioning of blood vessels and the activity of the nervous tissue of the brain, treats epilepsy, bronchial asthma, allergies, benign tumors, atherosclerosis.

Interestingly, the common name for hot peppers is chili, this is just a colloquial form. The word "chili" is translated as "red", but at the same time, such a pepper can be not only red - it is known that the color can be from black-olive to yellow. Often hot peppers are also called cayenne. Of course, everyone who loves this vegetable thinks about how it can be harvested for the winter during the summer, during the harvest.

Recipes and methods for harvesting hot peppers for the winter

Canned chili peppers in honey marinade e

You will need:

• Water - 1 l
• Hot pepper pods
• Garlic - 1 large clove
• Dill, parsley, peppercorns, basil - to taste
• Carnation - 1 inflorescence per jar)
• Bay leaf - 1 piece per jar
• Salt - 1 tbsp. a spoon
• Sugar - 1 tbsp. a spoon
• Honey - 1 tbsp. a spoon
• Vinegar 9% - 1 teaspoon per liter jar

Cooking:

Jars and lids are needed.
First, we prepare peppers for canning: the pods must be washed, and the tails do not need to be cut off - it is convenient to hold on to them when you bite off. For a couple of minutes, dip the peppers in boiling water, take out and prick in several places (with a fork or a toothpick). Then we fill the sterilized jars with peppers, chopped herbs and spices. To general composition you can also add horseradish root or leaves, cherry or currant leaves - as with canning cucumbers and tomatoes. Peppers should reach the shoulders of the jar (preferably lower, but not higher), because then they can float and rise slightly above the marinade, and this reduces the shelf life of canned food.

Next, you need to boil water and prepare a marinade from salt, honey and sugar (we lower honey, salt and sugar into water and cook over low heat until completely dissolved). Pour hot peppers with boiling marinade and cover with a clean lid. They should stand until the jar can be taken with bare hands and not burned. Pour the brine back into the saucepan and bring to a boil. Pour over the peppers a second time. Let stand for 5 minutes. Drain, boil the brine again. Pour boiling brine marinade over peppers for the third time. Add vinegar to the jar. Close with boiled lids. I use screw caps - they are very convenient. Turn closed jars upside down and let cool. Cooled jars of hot peppers can be stored at room temperature, but opened jars should be moved to the refrigerator for storage.

Hot pepper "pickled"

• 1 kg hot pepper any
• 1.5 st. l salt
• 1.5 tbsp sugar
• 3 tbsp vinegar 9%
• for 1.5 liters of water.
• 3-4 cloves
• 2 sprigs of mint

Rinse the pepper, put in jars, alternating with mint.

Pour boiling water over and let stand for 10 minutes.

Then drain the water, add salt, sugar and boil again.

Pour vinegar into the brine and pour into jars.

Add cloves, roll up and flip.

Canned hot peppers for the winter.

For this recipe canned hot pepper turns out sour.

Filling for a 700 gram jar:

hot pepper(red, green, but it is best to use small hot chili peppers)
150 ml. 9% vinegar
150 ml. water
1.5 tablespoons of sugar

How to pickle hot peppers for the winter:

hot pepper rinse in cold water. Pour water into a saucepan, bring to a boil, put pepper in it and blanch it for three to five minutes in boiling water.

NOTE: If you want the pepper to remain crisp, then do not blanch it, but fill it in jars twice: the first time with water (then you can pour out the water if you do not want the pepper to be too bitter). Pour the second time with marinade. We sterilize the jars, put pepper in them.

Preparing the fill:

We mix water, sugar, bring to a boil, pour in vinegar, let it boil, and turn off the gas. If desired, add a couple of clove buds and a few peas of black allspice to the filling.

Pour boiling filling into jars with pepper, roll up jars with lids.

Recipe for marinated hot peppers

You will need: hot pepper, additives to taste - peppercorns, horseradish leaves, currants or cherries, dill (umbrellas), cloves, cinnamon, basil, garlic, tarragon, etc., marinade - for 1 liter of water, 2 tbsp. . sugar and 4 tsp. salt, for each jar - 1 tsp. vinegar 9%.

How to pickle whole hot peppers. Rinse the pods, if the tips are dry - cut them off, but without opening the pod (this is done only if there is doubt that the pepper is good inside). Put additives and pepper in jars, scalding the latter with water, fill the jars with the contents up to the shoulders. Bring the water to a boil, add sugar and salt, pour boiling water over the peppers in jars, cover with sterile lids and wait for the jars to cool to a temperature tolerable for hands (not scalding), pour the brine into a saucepan, bring to a boil, pour again, but leave jars already for 5 minutes, then drain the brine again, boil it and pour it into the jars for the third time, pour in the vinegar, cork and finally cool the jars upside down.

hot pepper pickling recipe

You will need: 1 kg of hot pepper, 40 g of dill, 30 g of garlic and celery, brine - 1 liter of water, 80 ml of vinegar 6%, 60 g of salt.

How to pickle hot peppers. Bake the peppers in the oven until soft, let cool, arrange tightly in sterilized jars, shifting with garlic and herbs. Bring the water to a boil, add salt, pour in the vinegar, let the brine cool, pour it into the jars, put the load and leave the jars of pepper for 3 weeks (room temperature), then store in the cold.

If you want to prepare a hot pepper not entirely, pay attention to the following recipe.

Twisted hot pepper recipe

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

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

Such a preparation is suitable for fried poultry and meat, fish, soups and broths, and can also be an excellent basis for adjika.

The following recipe may seem even more interesting to many housewives.

Hot pepper recipe in tomato

You will need: small-fruited hot pepper, vegetable oil, homemade tomato juice, sugar, salt.

How to cook hot pepper in a tomato. Wash the peppers and remove the stems vegetable oil fry a little. Boil the juice squeezed from tomatoes twice, strain and add sugar and salt to taste. Arrange the pepper in jars, pouring each row with tomato juice. Seal jars and sterilize for 20 minutes.

You can prepare hot pepper for the winter without salt and without vinegar.

Recipe for harvesting hot peppers without salt

You will need: hot pepper, natural apple cider vinegar, if desired - fragrant herbs (marjoram, oregano, basil, rosemary, etc.), honey - about 1 tbsp per 0.5 l jar.

How to cook hot pepper without salt. Rinse the peppers, put them tightly in sterilized jars, fill them to the very top with vinegar so that it completely covers the pepper. Such a pepper will be ready in a month (when stored in a dark place), or faster - if the pepper is cut from one side or pricked with a toothpick.

The vinegar remaining after such harvesting can be used as a dressing for various salads.

Recipe for harvesting hot peppers without vinegar

You will need: hot pepper, olive oil cold pressed, optionally dried spices, chopped garlic.

How to prepare hot peppers without vinegar. Rinse and dry the peppers, arrange tightly in sterile jars, completely fill with oil, close and store in a dark place.

The oil from this blank can be used for salads.

Both previous versions of the workpiece combine the following recipe.

Recipe for harvesting hot peppers in an oil-vinegar marinade

You will need: hot pepper, herbs to taste, garlic, bay leaf, allspice, horseradish root, marinade for 1 jar 0.5 l - apple cider vinegar and cold-pressed olive oil in a ratio of 1 to 1, 1 tbsp. honey.

How to cook hot pepper. Rinse and dry, put the pepper tightly in jars, shifting garlic and herbs chopped with plastics, adding laurel and peppercorns, if desired, put the horseradish root cut into strips on top. For the marinade, combine apple cider vinegar and oil, add honey, mix, pour over the peppers, close the jars and keep warm. The pepper will be ready for use in 2-3 weeks, to reduce the time, the pepper should be cut from one side or pricked with a toothpick.

Vinegar in this recipe can be replaced with lemon juice, but then horseradish root must be added.

Marinated hot peppers in honey marinade

Marinade.
For 1 liter of water.--
1 st. l. with a little salt
3-4 tsp honey
2-4 tablespoons vinegar.

Rinse the pepper, prick with a "gypsy" needle or whatever is convenient, cut off the long tails. Then put it in a jar tightly, layering with your favorite spices, garlic, bay leaf, allspice peas, pour boiling water. Stand for 5 minutes, drain. Pour boiling water again, etc. 3-4 times.
Pour in boiling marinade. Boil.
I recommend tasting the marinade before pouring it into jars - you may want to add something. If not sweet enough, add more honey.
Keep pepper jars at room temperature for 3 days. Then store in the refrigerator.

If you don’t have enough peppers before filling the jar, you can take Bell pepper, cut it into wide strips and add to the spicy one. In this marinade and in such a sultry neighborhood, it will also be spicy and will be a pleasant snack to your table.

You can add small tomatoes to the hot pepper marinade, they will come out very spicy and very tasty..

We considered a variety of options for harvesting hot peppers for the winter, among which every culinary specialist can find an option to his taste. Good luck with your preparations and the most pleasantly spicy snacks!

Recommend to friends:

hot pepperEveryone in my family loves it, includingcanned for the winter . I have been closing it for several years, and every time I try to find new recipe. In this article, I will share with youproven recipes for bitter pickled (canned) peppers for the winter

Hot pepper for the winter. Recipe - canned bitter (capsicum) pepper

4-5 garlic cloves

Salt - 1.5 teaspoons

Acetic essence 70% - 1.5 teaspoons or 9% vinegar - 55 ml.
A couple of bay leaves

dry dill

Black allspice - optional

Cooking:

Wash the jars, sterilize and put the washed spices: garlic cloves, if large, cut in half, dill sprigs, bay leaf and peas.

Cut off the stems of hot peppers. We put it in banks. Pour salt, add hot water, pour in the vinegar and cover with sterile iron lids. We put on sterilization in a pot of water, at the bottom of which a rag is placed. The water in the pot and in the jars must always be warm so that the jars do not burst. We sterilize hot peppers for 10 minutes from the moment the water boils in the pan. Then we roll up the lids on the jar. And leave the pepper in the jars to cool without wrapping.

If you like spicy snacks, in winter you will say thank you for thisrecipe for bitter canned peppers for the winter.

Preparations for the winter. Canned hot pepper without sterilization Recipe with photo - 2

Sugar - 8 full tablespoons

Salt - 3 tablespoons

Vinegar 9% - 200 ml.

Optionally, you can add spices: dill, black peppercorns, garlic, cloves.

Mix the ingredients for the filling and boil for five minutes. Pour the vinegar into the already prepared marinade.

We put the washed pepper in clean sterilized jars, pour the marinade. Close with lids.

I sterilized one batch for ten minutes, closed the second batch without sterilization (as you can see in the photo, I wrapped such jars with threads).

I made hot pepper without sterilization with double filling. The first time I poured boiling water over it, held it for 15 minutes, then drained the water, added sugar and salt, and boiled it for five minutes. Then she poured vinegar into the marinade, poured it into jars and rolled them up with lids.

Time tested:hot peppers, canned without sterilization , stood for a long time in the kitchen, the brine in the jar remained clean and bright. Therefore, the recipe is already considered proven, canned hot peppers according to this recipe can be closed without sterilization

Pickled hot peppers are the perfect appetizer for those who love spicy dishes and sauces. It turns out very fragrant and appetizingly bright. While the season has not yet left, we will tell you how to make a preparation of bitter capsicum for the winter. The recipe for canning without sterilization, therefore, will not be very time-consuming.

recipe for pickled hot peppers in pods with oil and garlic

This fiery pepper sailed to Europe on the ship of Columbus. His doctor brought this unusual vegetable as a gift for the Queen of Spain. They were in no hurry to cook pepper, at first the courtiers used it as a decoration for hats. But very soon, fiery pepper was “tasted” and began to be added to a variety of dishes and sauces.

According to Mexicans who love fiery snacks, hot pepper enlightens the mind, stimulates the appetite and promotes excellent digestion. After pickling, the fiery taste of the pepper softens, but it still remains sharp. Garlic gives the pickle an appetizing flavor. Pickled peppers prepared according to this recipe will be an excellent snack for unleavened cereals, borscht and strong drinks.

If you don’t like spicy snacks, then according to the same recipe, you can pickle sweet peppers deliciously. A few jars of mouth-watering marinades will successfully diversify the menu, so have time to cook them before the pepper season is over.

Ingredients:

• bitter capsicum - 1 kg;
• garlic - 3 heads.

For marinade:

• sugar, vinegar 9%, water, vegetable oil - 1 glass each;
• salt - 1 tbsp;
• ground black pepper (optional) - 1 tsp

Cooking process:

Prepare lids and jars in advance: wash with soda to a shine and sterilize.

Wash hot peppers in running water, let it drain and dry. Prick each peppercorn in several places with a fork or toothpick. So the chili will be better saturated with the marinade, and there will be no excess air left in the jars.

Garlic must be peeled (or add unpeeled part), rinse and leave the cloves intact.

To prepare the marinade, dissolve salt in water, add oil, vinegar, sugar, ground pepper and bring to a boil. Boil the garlic and hot peppers in the marinade for 5 minutes after boiling in batches.

Arrange pepper and garlic cloves in jars, pour marinade, roll up.

Turn the jars over, wait for cooling and put them in the cold, best of all, in the basement. If you leave the peppers warm, there is a risk that the jars will "explode". Therefore, it is better to find a cool place for them.

Many housewives add pickled hot peppers to their favorite dishes to give them a nice piquancy. Pepper, added in a small amount, will decorate the taste meat dishes and vegetable stew. In addition, it will also be a good addition to the barbecue. Crushed pepper product can be added to sauces and soups.

As for the additional ingredients for pickling, you can add at your discretion: bay leaf, celery or coriander seeds.

By the way, hot chili is in the TOP of the most effective aphrodisiacs. If your loved one is not indifferent to spicy dishes, then invite him to try your delicious pickled peppers at dinner!

Thank you mom for the recipe and photos!

Sincerely, Anyuta.

You might like the recipe for Pickled Peppers in Wine Vinegar: