How to salt hot capsicums for the winter. Salted hot pepper. Pepper in marinade

Chili pepper contains vitamins B, A, E, C, PP, K, beta-carotene, iron, phosphorus, potassium. Regular moderate consumption improves the condition of diabetics, activates the brain, relieves insomnia, stimulates the liver and blood vessels, helps get rid of allergies, atherosclerosis, asthma, and prevents the occurrence of neoplasms.

It’s autumn now and many housewives are busy preparing for the winter. Of course, you want to salt it in such a way that it doesn’t cause much trouble and turns out very tasty. There are many recipes for pickling cucumbers and tomatoes, but not everyone knows how to prepare hot peppers.

In fact, there are a lot of recipes.

How to salt hot peppers Who will share the recipe

I want such beauty! I don’t know how to properly salt hot peppers.

elbara

I make this beauty and yummy thing every year (I grow hot peppers). The criterion of taste was that when asked “what should I give you for your birthday?” my friend answered: “a jar of hot honey pepper.” We pierce a whole long pepper with a toothpick in several places, put it in tall jars along with cloves (3 pieces) and garlic - 3 cloves and fill it with salted boiling water. Once it cools down, pour out the water and pour in the boiling marinade: 1 liter of water, 100g of honey, 2 tbsp. salt, 1.5 cups apple cider vinegar, 2 tbsp. vegetable oil. Let's close it hermetically. In winter it relieves all signs of a cold, just eat at least one pepper.

m-margo

In the picture, if I'm not mistaken, there is Georgian salted pepper... Here we prepare it like this. We buy yellowish hot peppers at the market, use a sharp knife to make an incision on the side of each pepper so that there is no air inside, and give it a few days to wilt and become soft. Then the brine is boiled: for 1 liter of water - 1 full tablespoon of salt, 2-3 peas of allspice, 2 tablespoons of vinegar. Strain the finished brine. Dip the prepared peppers into the brine, bring to a boil, quickly remove the peppers, place tightly in sterilized jars, fill with boiling brine and seal. But you can do without rolling up the jars: The wilted peppers are placed in an enamel bucket and filled with strained boiling brine. A weight is placed on top so that the pepper is always in the brine. So it should stand in a cool room for about 2-3 weeks. It does not have time to spoil because it is quickly eaten

Zolotynka

I’ll probably write my own recipe for salted peppers. We will need: garlic, celery, bay leaf, salt. First put celery stalks in an enamel bucket or basin, on them - pepper, garlic, bay leaf. Separately, prepare the brine: boil 2.5 liters of water and 200 grams of salt. When the brine has cooled, pour it over the pepper, place a large plate or dish on top, and place a weight on it. I usually use a five liter water bottle. Leave it this way for 10-15 days, you can room temperature, but it’s better to put it on the balcony. Place the finished pepper in sterilized jars and fill with the brine in which it was salted. Bring the brine to a boil first. When cool, you can remove it for long-term storage.

dolfanika

In principle, the recipes for preserving hot red peppers and onions and even bell peppers differ little. Select seasonings that complement the taste of pepper and prepare the marinade. To preserve hot peppers, you need to take cilantro, mint and other traditional seasonings for pickling.

But there is one feature, as experienced housewives advise. Before canning, be sure to boil the pepper and pour boiling water over it twice to remove the hot bitterness.

elena-kh

I usually do this. First, I pierce each peppercorn with a match. Then I put the peppers in jars, put currant leaves on top, and horseradish leaves on the bottom. Brine: per liter of water - 1.5 tablespoons of salt, 2 tablespoons of vinegar. If desired, you can add peppercorns and/or bay leaves. Many housewives also add a spoon or two of sunflower oil to the jar, I sometimes add it too (according to desire and mood). I pour the brine over the pepper three times.

markett

To pickle hot peppers you need to do the following:

Prepare a saline solution. Add enough salt to the water so that the egg does not drown in it. Sterilize the jars, put peppers in them, which must first be pierced with a fork in several places. Fill the peppers with salt water, wait a little (the water will fill the peppers) and add more. Close the jars with lids and you can store them in the cellar.

Elenia

Let's prepare hot peppers in brine for the winter. It turns out piquant, retains its heat and sharpness.

Let's prepare this simple recipe.

We take products:

hot pepper - 1 kg,

dill - 40 g,

celery greens - 30 grams,

garlic cloves - 30 grams.

Making the brine:

water - 1 liter,

vinegar 6% - 80 - 100 ml,

salt - 60 grams.

Roast the peppers in the oven. After this, we place it in clean, pre-sterilized jars. Place garlic and herbs between the peppers. Next, pour in the brine and leave it pressed. It will ferment for three weeks, after which it can be refrigerated and stored there for food.

bolshoyvopros.ru

Recipe for pickling hot peppers

Love it spicy. Then salt the hot pepper. Salty hot pepper goes well with meat dishes.

Tsitsak – Hot salted pepper, appetizer. Armenian cuisine

IMPORTANT. Before salting the pepper, pierce it

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

Pickled hot peppers are not only a savory snack, they are also very healthy:

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

Hot pepper varieties

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

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

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

How to pickle hot capsicums

There are many recipes for winter preparations from capsicums. At the same time, spicy lovers place whole pods in jars, and those who prefer a moderate taste first remove the seeds and membranes, thereby reducing the pungency. Let's look at a few recipes.

Bitter pods in oil marinade

The advantage of this recipe is that there is no vinegar, and in addition, the workpiece does not need to be sterilized:

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

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

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

Fiery snack "Gorgon"

To prepare this hot preparation you need:

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

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

Armenian-style hot pepper appetizer “Tsitsak”

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

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

Peppers need to be washed well and dried before harvesting.

Another option:

• pour cold marinade into jars;
• cover the salted pepper with nylon lids;
• put it in a cold basement.

Pickled bitter pods in Georgian style

This appetizer is quite spicy:

1. Peppers with stems are pricked and left on the table for a day.
2. Pour boiling water for 15 minutes, then drain.
3. Peel the garlic (6 heads), grind it in a meat grinder along with cilantro, dill, and parsley.
4. Add salt (a glass), apple cider vinegar (2 glasses), sugar (0.5 glasses), vegetable oil (4 glasses). This quantity is calculated for 5 kg of pods.
5. Boil the marinade, pour the raw materials over it, mix, leave for 2 hours.
6. Place in jars and sterilize.

Attention: the time to sterilize 0.5-liter jars is 10 minutes, liter jars - 20.

Hot pepper in honey marinade and tomato sauce

To prepare pepper according to this recipe, you need to have a cold place to store it, because... It is not sealed hermetically. The jars are closed with plastic lids. Marinade recipe:

• honey - 2 large spoons;
• vinegar 9% - 1 tbsp.

Hot peppers can be pickled or salted

Pods of different colors, without separating the tails, are washed, dried, packaged in jars, and filled with marinade.

For the second recipe you need smaller pods. They are washed, the tails are removed, and fried. Juice is prepared from tomatoes, salt and sugar are added to it. The peppers placed in containers are poured and sterilized for 15 minutes.

As you can see, you can make a lot of preparations for the winter from bitter pods. They will wonderfully diversify your menu.

Hot salted pepper: video

Hot pepper is used as a hot seasoning to give food a refined and pleasant taste. The vegetable can be used in different types- pickled, dried, dried. Often when making preparations, you have to face the question of how to properly salt hot peppers, so you should understand the nuances of the process.

When starting pickling, you first need to find out the type of pepper. The taste characteristics and the appropriate preservation method depend on the variety. You can pickle large pieces of pepper individually or in combination with other vegetables and spices.

Selection and preparation of vegetables

It is important to correctly select and prepare any type of pepper, including Bashkir, for pickling. For canning, it is worth selecting ripe vegetables without visible damage, including dents and darkening. Typically, seeds and cores are removed from vegetables because they contain a high concentration of essential oils. Because of them, a strong bitterness and pungent aftertaste are felt when consumed.

Delicious and proven recipes for pickling hot peppers

Choosing suitable option Among the many recipes, it is worth considering your own taste preferences.

Different recipes require the use of additional ingredients and special canning techniques.

Classic way

The simplest and most common is the classic method. To salt, just follow these steps:

1. After removing the stem and seeds from the washed pepper, make a small cut along the arc.
2. Prepare sterilized jars of suitable volume. Place the vegetables vertically, bottom up.
3. Pour boiled water into the container and wait 15 minutes. After this time, drain the liquid.
4. In a separate container, prepare the marinade by dissolving salt and sugar in 2 liters of boiling water, and then adding vinegar essence. The marinade is poured into containers so that the vegetables are completely submerged in liquid.
5. Screw the lids on the jars and roll them up using a special machine. Turn the pickles upside down and cover with a towel.

Simple salting in cold water

For cold pickling Salt is added to the water and after it is dissolved, the prepared vegetables are poured with the liquid. Cover the container with a towel or film, and then leave it for 5-7 days in a warm place so that the vegetables are fermented and saturated with salt.

Then it remains to tightly screw the lids on the container and put the workpiece in a cool room or refrigerator.

To properly prepare pickling without sterilization, you need to follow the classic method, with the exception of the moment when processing containers. The peculiarities are that the vegetables are first poured with boiling water for 20 minutes and the dosage of vinegar, sugar and salt in the marinade is increased to protect against mold. It is recommended to store pickled peppers in the refrigerator without sterilization.

Spicy pepper “Tsitsak”

Leaving the pepper to be stored in jars for the winter, you can add garlic and herbs to it according to the “Tsitsak” recipe. All components are mixed and poured with unboiled salt water. Then the vegetables must be fermented for a couple of days, after which the containers are covered with lids.

The peculiarity of the Armenian preparation recipe is that pre-unwashed vegetables are laid out on the table at room temperature and left for 1-2 days. Additional ingredients include several garlic cloves, bay leaves, herbs, coriander seeds and cherry bush leaves.

Georgian style, with tomato

The Georgian recipe allows you to make a spicy appetizer with tomato. The vegetables are kept in boiling water for 15 minutes and chopped garlic and herbs are added. To prepare the marinade, salt, sugar, apple cider vinegar and vegetable oil are dissolved in water. The marinade is brought to a boil, poured into sterilized jars and after a couple of hours, screw on the lids.

The preparation with the addition of greens is made according to the classic recipe. Depending on your own taste preferences, you can add parsley, dill, cilantro, coriander and other types of greens to the vegetables. It is also important to consider the compatibility of different greens with each other. In order for the snack to have a pleasant taste, it is recommended not to use large number varieties with a pronounced aroma.

Salt hot pepper with garlic and dill

When preparing vegetables with dill and garlic, you can finely chop additional ingredients or put whole cloves and leaves inside the jar. All components are pre-soaked in boiling water, after which the water is drained and the hot marinade is poured into the container. It is recommended to pickle vegetables using a classic type of marinade.

The Korean pickling method is common among lovers of spicy snacks. For preparation you need:

• wash the selected vegetables thoroughly in cold water;
• sterilize containers and place pepper inside;
• Heat water with sugar and salt in a separate pan;
• after boiling water, wait for the salt and sugar to dissolve, and then add coriander, finely chopped garlic, ground red and black pepper;
• bring the marinade to a boil again, add a drop of vinegar and pour the resulting mixture into jars with vegetables;
• Roll up the containers with tin lids and leave for storage.

Chili in tomato sauce

The recipe requires peeling the capsicums from the stalks, placing them together with additional ingredients in tomato juice and cook for 20 minutes. At the end of cooking, add garlic and vinegar, pour the preparation into jars and roll up the lids.

The combination of hot pepper and honey will appeal to lovers of culinary experiments. To prepare the marinade, add half a glass of honey, salt, sugar and herbs to taste to 700 ml of water. After the marinade boils, add the pods and cook for 15 minutes. The finished snack is packaged in sterilized jars.

In Hungarian

Hungarian lecho is prepared from several types of hot peppers, tomato paste and the basic components that make up the marinade. All ingredients are boiled in tomato sauce and rolled into sterilized jars.

For 1 kg of hot pepper take 8 tablespoons of salt. The vegetables are sprinkled with salt and kept for a couple of days, and then the marinade is added and stored. Lightly salted preparations are recommended to be consumed within a short period of time.

Salting under a nylon lid

By this recipe A mixture of sugar and salt is placed at the bottom of the container. The tails of vegetables are cut off, leaving the seeds in place. The peppers are placed in a container and filled with vinegar. The remaining space inside the container is filled with water and the workpiece is left in a cool place for 1.5 months.

To please your family with delicious and savory dishes not only in autumn and late summer, housewives should know how to salt hot peppers or marinate them separately or with other vegetables. Making such preparations for the winter is not at all difficult, and many pickling options make it easy to choose a recipe for every taste.

When choosing a vegetable for home canning, pay special attention appearance fruits: they must be thick-skinned, without defects, spots or damage to the skin. The dish will look more attractive if you select capsicums of different colors for pickles.

The traditional way to prepare pickled peppers is to soak the fruits in a pan of hot brine. Classic recipe The preparation of such a dish is very simple and includes a minimum amount of ingredients.

Wash the capsicums and pierce the fruits near the tail with a fork or toothpick so that they are better saturated with brine (instead of punctures, you can make a shallow cut about 2 cm long), and then place them in a pan of suitable size.

Prepare a hot brine by dissolving the salt in boiling water, pour it into a bowl with pepper and press down on top with pressure. Keep the pan with the vegetables placed in the solution in a warm place for 3 days. Then drain the liquid and add a fresh saline solution made in the same proportion.

Another 5 days after the hot pepper has been pickled, it can be put into jars, again filling the product with freshly prepared brine.

It is also possible to salt hot peppers in a cold way for the winter. With this method, canned vegetables have a denser and crispier consistency, however, it also takes much more time to prepare the product.

If you intend to try a similar recipe, prepare the following products:

• 1 kg pepper;
• 40 grams of salt;
• 1 liter of water;
• 5 black currant leaves;
• 5 cherry leaves;
• several sprigs of dill;
• 4 cloves of garlic;
• 2 leaves of horseradish.

Heat some water and dissolve the salt in it, then add the rest of the water into the container so that the brine is at room temperature. Wash the fruits and prick them at the base with a fork several times. Place half the cherry and currant leaves at the bottom of the jar, throw in garlic cloves and fresh dill.

Then place the hot pepper in a container, covering it on top with the remaining leaves of the fruit trees and horseradish. Fill the jar to the top with the prepared brine, press down on top and place in a cool place for two weeks.

When choosing recipes for preparations for the winter, many housewives prefer not to pickle, but to pickle peppers, considering such vegetables to be more tasty. If you are also a fan of marinades, try preparing canned capsicums with the addition of vinegar and sweet ingredients.

To try this method, prepare the following products:

• 1 kg of hot pepper;
• 40 grams of salt;
• 1 liter of water;
• 40 grams of honey or sugar;
• 40 ml 9% vinegar.

Wash the peppers, peel them from the seeds and remove the stalks.

Remember that it is not for nothing that this vegetable received the name “bitter”; when working, act extremely carefully, do not bring it to your face, and protect your hands with thin rubber gloves.

Place the processed fruits in clean jars. If you took vegetables of different colors, place them in glass containers one by one, this will give the preparation a bright and original look. Prepare the marinade by dissolving sugar, salt and vinegar in boiling water, and then pour the resulting mixture over the vegetables. Store pickled peppers under nylon covers on the refrigerator shelf or in the cellar.

Now you know how to pickle whole hot peppers, but you can also make delicious canned snacks from this vegetable.

For example, a vegetable mixture will be very appetizing, for the preparation of which you need to take:

• 500 grams of hot pepper;
• 4 tomatoes;
• 8 cloves of fresh garlic;
• 100 ml olive oil;
• 20 grams of salt.

Wash the pepper, dry it, cut off the tails and grind through a meat grinder along with the seeds. Chop the garlic cloves and fresh tomatoes there. Pour into a deep frying pan or saucepan olive oil, add vegetables and fry until thickened, about 30 minutes. During the cooking process, the mixture must be salted and stirred periodically. Place the fried vegetables in a glass container and store covered in the refrigerator.

This hot pepper dish, called "Tsitsak", is an ideal complement to kebabs, kebabs and other meat dishes.

• 1 kg green pepper;
• 6 cloves of garlic;
• several sprigs of dill;
• 1.5 liters of water;
• 60 grams of coarse salt.

Before canning, the pepper should be dried by spreading it on a horizontal surface and leaving for 2 days. When the fruits have slightly withered and softened, it’s time to move on to the next stage. Wash the vegetables, pierce them with a fork in several places and place in a deep bowl. Add coarsely chopped dill and garlic cloves there.

Dissolve salt in cold water, pour the contents of the pan and keep under pressure in a warm room. After a few days, when the pepper pods turn from green to yellow, they can be transferred to jars.

To do this, drain the liquid from the pan and carefully squeeze the pickled vegetables with your hands. Then fill the jars tightly with pepper and fill them with fresh cold brine, prepared in the same proportion. The dish must be stored refrigerated.

To pickle hot peppers for this recipe, you will also need other vegetables and seasonings.

The full list of ingredients includes:

• 1 kg of hot pepper;
• 1 liter of water;
• 150 grams of parsley root;
• 150 grams of celery root;
• 5 cloves of garlic;
• 200 grams of cauliflower;
• 40 grams of sugar;
• 4 bay leaves;
• 100 ml 6% vinegar;
• 40 grams of salt.

Clean the washed pepper from seeds, tails and cut into large pieces. Finely chop the garlic, as well as parsley and celery root with a knife. Divide the cauliflower into small florets and soak in salted water for a quarter of an hour.

Place the prepared vegetables in a saucepan, add bay leaves there. Dissolve salt in water, pour in vinegar and stir thoroughly, and then pour the marinade over the vegetables. For the first 10 days, the pan is kept under pressure in a warm place, and then the prepared vegetables are stored in the refrigerator, placing them in jars.

Another original recipe preparing hot peppers for the winter will appeal to connoisseurs of spicy Korean cuisine.

• 1 kg capsicum;
• 4 cloves of garlic;
• 80 ml table vinegar;
• 15 grams of salt;
• 15 grams of sugar;
• 5 grams of ground black pepper;
• 5 grams of paprika;
• 5 grams of dried coriander;
• 500 ml water.

Rinse the pepper thoroughly under cold running water. To make the dish more colorful, if possible, choose red and green fruits, taken in equal proportions. Boil water in a saucepan, add salt, sugar, ground black pepper, paprika, chopped garlic and dried coriander.

Mix everything, reduce the temperature and wait for the liquid to boil again. Then pour in the vinegar, keep the pan on the fire for another 5 minutes and remove it from the stove. Place the peppers in jars, fill with the resulting brine and close with a lid. The product will be ready for use after 3 days.

We hope that among the methods of pickling hot peppers described above, there will definitely be a recipe that you and your household will like. Bon appetit!

Reading time: 9 minutes. Views 1.6k. Published 03/05/2018

The discoverer of hot pepper is Columbus. It was he who first brought it to Europe from his long travels. Over the six thousand years that have passed since the plant was domesticated, a wide variety of varieties have been developed.

The plant has become widespread due to its mass healing properties, beautiful appearance and bright taste. Hot pepper dishes will appeal to lovers of spicy food.

The vegetable used as a seasoning is ideal for meat dishes; it is impossible to do without it when preparing dishes of Mexican, Indian, Asian and Caucasian cuisine.

Beneficial properties of hot pepper

Hot pepper, due to its many beneficial properties, has become widespread in various areas of human life.

Areas of application:

1. Cosmetology. In this area, various extracts from the product and essential oils. Thanks to its irritating properties, it promotes hair growth and strengthening. Helps get rid of cellulite, so it is often added to massage creams and body wraps.
2. Pharmaceuticals. Due to its warming properties, it is used in the manufacture of various ointments and plasters for external use, for example, in the treatment of radiculitis.
3. Traditional medicine. Due to the high content of vitamins, especially vitamin C, it is used as a prophylactic during the ARVI epidemic season. The fruits are used to increase appetite and improve performance gastrointestinal tract, and the presence of vitamins C and P helps cleanse blood vessels.

Contains lycopene, regular consumption of which reduces the risk of developing cancer. In addition, the product accelerates metabolic processes in the body and promotes weight loss. Has a beneficial effect on nervous system, has a slight analgesic effect, promotes the production of endorphins.

Types of hot pepper

The plant is represented by five domestic and twenty-six wild species, which together number about three thousand varieties.

Depending on the capsaicin contained in the composition, pepper varieties are usually divided according to the Scoville heat scale.

According to which, the indicator 0 points belongs to sweet bell pepper. The “Dragon’s Breath” variety, bred by a British gardener, was recognized as the most burning, with a score of 2,500,000 points.

Plant varieties are divided into main categories:

• Chinese hot peppers have the strongest spicy taste.
• Habanero varieties also have a bright, pungent citrus taste and are used to make sauces and dishes in Mexican cuisine.
• Trinidad, this category unites plants with unusual fruits, having a moderate pungent taste and fruity notes, used to prepare various sauces and adjika.
• 7 Pot, combines peppers with an original pod shape, the fruits have a fruity aroma and a fairly pungent taste.
• Jalapeño, a group of plants characterized by a moderately hot, spicy, slightly sour taste. The fruits have an elongated shape and a greenish color; when ripe they turn red or yellow, suitable for home cultivation.
• Cayenne peppers are low-growing plants whose fruits are yellowish or red in color and have a hot or fiery taste.
• Chili plants have berry-shaped fruits with a moderately hot or pungent taste.
• Bush peppers have juicy small red fruits.

Let's celebrate! The plant is widely loved by gardeners for its relative unpretentiousness, because it can even be grown in a pot on a windowsill. The SHU value is indicated on the package with seeds; the higher it is, the sharper the fruits of the grown plant will be.

How to select and prepare a product for preservation?

The conservation process will help long term save beneficial properties product, while slightly reducing its sharpness.

Canned pods go well with meat and fish dishes, and are also a good snack for vodka. The preservation process preserves its color, thanks to which this vegetable will decorate any holiday table.

For preservation, you should choose smooth pods without any damage; however, if the whole pod is placed in a jar, you should select fruits of the same size. You can create a composition from fruits of different colors, or make monochrome canned food.

The pod itself can be preserved as a whole, but it is not necessary to cut off the tail. Or cut it in any way: rings, half rings, segments, and for harvesting it can also be twisted in a meat grinder along with the seeds. It is worth remembering that seeds increase the pungency of the prepared vegetable.

Note! For canning, fruits must be thoroughly washed and dried. Some recipes involve heat treatment of the product by frying or stewing. Since this is a hot and pungent product, it should not be prepared in large quantities.

Hot pepper for the winter - recipes

Pickled hot pepper

Product set:

• hot red pepper in the amount per 1 liter jar,
• water 1 l.,
• table salt, preferably “Extra” grade 1 tbsp. without a slide,
• vinegar 9% - 1 tbsp, or vinegar essence 70% - 1/3 tsp,
• sugar 1 tbsp. no slide.

Spices (optional):

• garlic 2-3 cloves,
• currant and cherry leaves,
• dill, horseradish, sweet peas, cloves;

Cooking technology:

1. Wash and dry the required number of pods.
2. Wash the jar and lid with laundry soap and soda, then sterilize them in a convenient way, for example, steam, in the oven or microwave oven. It is better to prepare two lids, in case one gets damaged during seaming.
3. Prepare the marinade. To do this, mix water, salt, sugar in a saucepan and bring to a boil.
4. Place the washed pods in a container and add spices.
5. Pour boiling marinade into the jar for 5 minutes. Then pour into a saucepan, bring to a boil, and pour the mixture again for 5 minutes. Repeat the procedure three times.
6. Add vinegar to the container filled with marinade and cover with a lid.
7. Turn the jar over, wrap it in a warm blanket, and leave to cool.

Stuffed hot peppers

Required ingredients:

• round hot peppers – 30 pieces, preferably large, with a total weight of approximately 1.3 kg,
• wine vinegar - 1 liter,
• canned tuna 3 pieces,
• total weight of tuna is about 500 g.,
• olives or capers - 1 jar,
• vegetable oil,
• spices: 3 cloves garlic, basil.

Cooking technology:

1. Wash, dry the vegetables, remove the core and seeds.
2. Pour vinegar into a saucepan and bring to a boil.
3. Blanch the pieces in boiling vinegar for 3-4 minutes, then remove them and dry them.
4. In a separate container, mix canned tuna, finely chopped olives or capers.
5. Fill the pieces tightly with the tuna mixture.
6. Place in a container, add garlic cloves and basil.
7. Pour in oil and close with a lid.
8. Store in a cool, dark place for no more than six months.

Armenian hot pepper

Required ingredients:

• red pepper 1 kg.,
• water 1l.,
• salt 1.5 tbsp. without a slide,
• garlic 5 cloves,
• vinegar 9% - 4 tbsp, if vinegar 6% - 7 tbsp,
• 50 grams of greens: parsley, dill, celery.

Cooking technology:

1. Thoroughly rinse and dry vegetables and herbs.
2. Bake the vegetables in the oven until soft at a temperature of 150-190 degrees.
3. Finely chop the garlic and tear the herb leaves, discarding any rough stems.
4. Mix water, vinegar, salt in a saucepan, bring to a boil and cool.
5. Arrange the pods, garlic, and herbs in layers.
6. Fill the container with the prepared mixture and place under pressure at room temperature for 3 weeks.
7. Cover the jars with a lid and store in the refrigerator.

Pickled hot peppers without sterilization

Required ingredients for a 700 gram jar:

• hot pepper 300 gr.,
• water 600 ml.,
• sugar 2 tbsp,
• salt 1 tsp with a slide,
• vinegar 9% - 50 ml.,
• spices (optional): 2-3 cloves garlic, currant and cherry leaves, dill, horseradish, sweet peas, cloves;

Cooking technology:

1. Wash and dry the vegetables thoroughly.
2. Prepare a marinade from ½ part water, sugar, salt and vinegar, bring to a boil.
3. Wash the jar with laundry soap and soda, then sterilize it in a convenient way, for example, steam, in the oven or microwave.
4. Boil water.
5. Arrange the garlic in the taruspices and place the pods.
6. Pour boiling water over the workpiece for 15 minutes, drain the water.
7. Pour the boiling marinade over the workpiece.
8. Cover with a lid or roll up.

Pickled hot peppers with honey

Required ingredients:

• chili pepper 2 kg.,
• water 0.5 l.,
• table vinegar 0.5 l.,
• sugar 2 tsp,
• linden or flower honey 2 tsp,
• salt 4 tsp no slide.

Cooking technology:

1. Wash and dry vegetables thoroughly.
2. Wash the jar and lid with laundry soap and soda, then sterilize it in a convenient way, for example, steam, in the oven or microwave.
3. Prepare a marinade from water, salt, sugar, honey and vinegar, bring to a boil, simmer for 2 minutes.
4. Place the peppers in a container; it should be filled tightly, but the peppers should not be squeezed.
5. Pour boiling marinade and roll up.
6. Roll up the lid

Pickling hot peppers

Required ingredients:

• hot pepper 1 kg., for beauty you can use multi-colored pods,
• salt 1 tbsp. with a slide or 40 gr.,
• drinking water 1 l.,
• garlic 4 cloves,
• herbs for pickling: currant leaves, cherry leaves, dill, horseradish roots or leaves.

Cooking technology:

1. Wash the pickling container thoroughly;
2. Wash and dry the pods and herbs;
3. Boil water over a fire, dissolve salt in it, let cool to room temperature.
4. Line the bottom of the container with half of the available herbs, add horseradish and garlic.
5. Prick the vegetables several times with a fork near the stem.
6. Place the pods in a container, cover with the other half of the green leaves and pour in brine.
7. Place under pressure in a cool, dark room for 2 weeks.

Methods for drying hot peppers

In order to properly dry the fruits of the plant, you must follow some rules:

• Vegetables must be carefully sorted and inspected for integrity of the peel. Pods that have stains, bruises, or defects cannot be dried.
• The fruits can be dried whole; to do this, select pods of the same size and color. You can cut the fruits into cubes; this method saves space and reduces drying time.
• When working with pepper, you must use rubber gloves and avoid contact with eyes. Also, avoid touching your face.
• To air dry the pods, you can use a thread and a needle. To do this, capsicum is strung on a thread and hung in a well-ventilated room. The fruits should not touch each other. They are left in this position until completely dry. If the vegetable is cut into cubes, then it should be evenly distributed in one layer on sheets of paper for 7-12 days. Several times over time it is necessary to move and shake the chopped vegetables and change the paper.
• To dry in the oven, the cut-up sticks are placed on a baking sheet and left to dry completely with the door ajar. Temperature oven it should not be more than 60 degrees, drying time is about 5 hours.

If the capsicum has a bright, intense color, brittle and brittle structure, this indicates that it is dried. The chopped sticks can be ground into powder and stored in a glass container.

Good to know! Hot pepper is a wonderful plant, the fruits of which contain a large amount of useful substances and vitamins. A properly preserved product is a wonderful appetizer for any meal, especially in winter.