Spicy hot capsicum can not only be added to dishes, but also preserved for the winter. The use of such a product stimulates the production of the hormone of happiness and joy - endorphin. And this is not the only advantage of pepper. Next, we will tell you how to make homemade pickled hot peppers.

About the benefits of snacks

Such a winter snack will help keep the nervous system in good shape, improve blood circulation, relieve pain, fight stress and strengthen the immune system. Spicy lovers should remember that it is better to refuse the dish in the presence of gastrointestinal diseases: stomach ulcers, pancreatitis, gastritis or cholecystitis. For everyone else, a spicy and spicy vegetable will give vitamins of groups A, B1, B2, B6, B9, as well as C, E, K, PP and other useful substances. In a small amount, it is useful for bronchial asthma, diabetes, atherosclerosis, benign tumors, allergies and sleep disorders.

Video "Marinated hot peppers"

In this video, you will learn how to cook pickled hot peppers, which will serve as a great addition to sauces, spicy salads or various marinades.

cooking secrets

Before pickling peppers, ripened long and thin pods should be selected, each of them should be red and without veins. Suitable vegetables of any variety and color - both green and red. Large specimens should be cut into strips. The dry ends of the pods should be cut off, but a small tail should be left, which is convenient for tasting. In order to remove excess air from the vegetable during pickling, it is pierced through and through near the stem.

Vegetables are usually blanched to soften - they are poured with boiling water 3-4 times to boil, but not boil. If you want to save time on cleaning and cutting the pods, you can pickle them whole. Soaking vegetables in cold water for a day will help remove excessive bitterness from vegetables. You can also fill the pods placed in jars with hot water, hold it for no more than 10 minutes and drain. If there are not enough vegetables for the entire jar, we recommend adding strips of bell pepper.

Recipes of the peoples of the world

Now we will tell you how to preserve bitter pepper for the winter at home.

Tsitsak pepper in Armenian

To prepare a delicious canned tsitsak in Armenian style, you need to take 1 kg of hot chili peppers, prepare herbs (dill, parsley and celery 50 g each), 50 g each of garlic and salt, 1 liter of water, 60 ml of vinegar.

Pods and herbs are washed with water, garlic is peeled and cut into pieces. Vegetables are baked in the oven at a temperature of 150-180 ° C. While the pods are cooling, jars and lids should be sterilized. Pepper is laid out in jars alternately with layers of garlic and herb leaves. Now you can make a marinade from water, salt and vinegar, which is boiled, cooled and poured over the workpiece. Banks must be kept under pressure for up to 3 weeks, after which they can be closed with screw or nylon lids.

Georgian chili with tomatoes

We offer another simple Georgian-style bitter pepper recipe, which in the finished version goes well with soups, pilaf, pasta, meat and fish dishes.

It will take 1 kg of peppers, 2.5 kg of red tomatoes to get juice, 1 tbsp. l. vinegar, the same amount of coarse salt, 3 tbsp. l. granulated sugar, 5 tbsp. l. vegetable oil, 30 g garlic, 5 bay leaves and a quarter tsp. ground black pepper.

The pods should be washed and dried, we make juice from tomatoes using a juicer. Garlic is crushed to the state of gruel. The juice is boiled in a large saucepan, adding sugar, salt, pepper and bay leaves, boiled for up to 30 minutes. Pods are added and cooked for about 20 more minutes, garlic is put in, oil is poured in, bay leaves are taken out. The mixture is brought to a boil, vinegar is added to it. Peppers are taken out of the pan and placed in prepared jars, filled with juice. Preservation is ready to be twisted and sent for two days under the covers.

Korean style with coriander

Housewives also like to prepare another pickle, which requires 1 kg of peppers, half a head of garlic, 400 ml of water, 70 ml of vinegar, 0.5 tbsp each. l. sugar and salt. You will also need seasonings: 1 tsp. black pepper, 1 tsp. ground red pepper and crushed coriander seeds.

Such chili peppers for the winter must be decomposed into sterile jars and filled with a pickled solution.

Filling is prepared from water, which is boiled, adding garlic and spices. The dish is considered ready in 2-3 days, you can preserve it for the future.

Canned hot pepper without sterilization

It is also popular to roll hot peppers with honey into jars, which adds spice to the dish against the background of the contrast of the main components. For cooking, take 3 kg of selected pods, 1 glass of vinegar (preferably 9%), as well as 2 tbsp. l. candied honey.

Vegetables should be washed and placed in clean jars without cutting off the stalks. Honey is mixed with vinegar, the solution is poured into jars. That’s all, you don’t need to preserve, it’s enough to place the jars closed with lids for storage in the refrigerator. The contents of the jars are sterile due to the presence of pepper bitterness, vinegar, as well as the antibacterial properties inherent in honey. You can taste this dish in a couple of weeks.

To make a delicacy in honey-oil filling, use red or orange vegetables, honey, vinegar and vegetable oil, black peppercorns, bay leaf and salt to taste. Pods cut into 3 parts are placed at the bottom of the jars, pouring them with a solution of the ingredients of the dish, adding pepper and bay leaf.

By opening jars with such twists in the winter, you can use them to ennoble the taste of any other dish. Pepper blanks will appeal even to those who are not a lover of spicy.

Foreword

Cucumbers and tomatoes may not be the only culinary delights in your pantry. How about chili? There is a wide range of recipes that will add a touch of spice to your dishes.

Often we hear the phrase pepper - "the king of vitamins." And it's pretty hard to argue with that. If we consider this list in more detail, then it consists of the following set of vitamins A, B1, B2, B6, B9, C, E, KK, PP, beta-keratin, phosphorus, iron, potassium, choline necessary for the body. Scientists say that to get the body's daily intake of vitamin C, it is enough to eat at least 30-40 g of hot pepper.

Useful hot pepper

However, despite this impressive list of useful trace elements, many believe that spicy food is still harmful to health. And this fact can also be called erroneous. If you use chili in moderation, then you will undoubtedly feel a positive effect, especially with regard to the circulatory and respiratory systems of your body. This vegetable will be especially useful for those who want to improve eyesight, strengthen hair follicles and enhance hair growth, as well as lose weight, because hot pepper is an active burner of bad cholesterol.

Did you know that chili also stimulates the production of special hormones of happiness - endorphins. This, in turn, is reflected in strengthening the immune system, improving blood circulation, getting rid of stress and pain. But who really should give up hot pepper is people with high blood pressure, liver diseases, ulcers, gastritis, as well as allergy sufferers, pregnant women, and also be especially careful with its use in the hot season of the year.

Hot canned peppers for the winter are an excellent preparation and an ideal addition to any fish and meat dishes. Moreover, the process of its preparation will not take you much time, and its taste will pleasantly please you with a light spicy combination with a sweet and sour marinade. However, before we analyze any recipes for making fried chili, we will study the main features, without which harvesting is impossible:

  • When considering canned hot chili recipes, try to focus on meaty varieties.
  • Combine colors by choosing multi-colored pods.
  • To make the pepper more saturated in taste and not lose its aroma, experienced hostesses advise frying it whole, without removing the seeds and without removing the tails.
  • It is necessary to fry hot peppers in a large amount of vegetable oil. However, many recipes say that it will be more useful to bake it in the oven first, and then fry it in a pan.
  • Freshly roasted chili perfectly absorbs aromas and is well saturated with all flavors. Therefore, the ideal combination in this case would be a marinade from a mixture of honey, garlic, herbs and vinegar.

To prepare fried hot peppers you will need:

  • hot pepper (chili) - 15 pcs.;
  • sugar or honey (can be combined) - 4-5 tbsp. l.;
  • table vinegar 9% - 70-100 ml;
  • garlic - 1 head;
  • parsley - 1 small bunch;

Preparing roasted hot peppers

Canning begins directly with frying peppers. To do this, it is necessary to heat vegetable or olive oil well enough. Don't want oil though. In the meantime, the oil is hot, without wasting time, let's get ready. Thoroughly wash the vegetables, cut off the tails, leaving one and a half to two centimeters, so that it is convenient to get them out of the jar, wipe the pepper from the remaining water and pierce it with a knife edge around the entire perimeter. This is necessary so that the chili does not crack during frying under excessive steam pressure.

After finishing the preparation, put hot peppers in a pan and fry them on both sides until a golden crisp appears, and then for just a couple of minutes under a lid over low heat. Chili can be grilled if desired. So it will be much tastier and healthier. However, before this, do not forget to coat the pepper in a sufficient amount of vegetable oil. We give the peppers time to rest, but for now let's start preparing the sweet and sour billet. To do this, add the mixture with honey and sugar to the oil remaining after frying.

We clean the head of garlic and chop the cloves finely with a knife or pass them through a garlic press, chop the greens. We add this fragrant mixture to our sweet dressing, mix everything, let the dressing cool, and then pour in 9% vinegar. Pour the fried chili with the resulting garlic-oil billet with honey and leave it to infuse for a day in the refrigerator. If desired, you can immediately put the peppers in jars and pour them with marinade. If after you poured the marinade, it was not enough, add the required amount of boiled water. Despite other recipes that use hot marinade, it is preferable to use cold marinade here. Now just roll up the jars with lids and safely send them to the pantry.

And how well sweet and spicy go together, especially when it comes to amazing peppers. As in the previous recipe, peppers will also be fried in a pan, but they will sparkle in a new way. To prepare this dish, you will need the following set of ingredients:

  • sweet bell pepper - 2.5 kg;
  • bitter chili - 1 pc;
  • garlic - 1 large head;
  • sugar (if desired, you can replace with honey) - 250 g;
  • salt - 1 tbsp. l.;
  • vinegar 9% - 70 ml;
  • vegetable oil - for frying.

Roasting bell peppers in a skillet

These proportions are calculated for a 3 liter capacity, if you are going to use smaller jars, you need to recalculate. So, the first thing we need to do is thoroughly rinse and dry the bell pepper with a clean cotton towel. Then lightly prick the peppers with a fork and put them in a hot frying pan with vegetable oil. Fry on all sides until done. It is best to cover the peppers with a lid, remembering to turn them over so that they are fried evenly on all sides. Meanwhile, cut the peeled garlic into large pieces.

We lay out the finished fried peppers in sterilized jars, sprinkling each layer with chopped garlic. When the jar is almost full, pour a proportional amount of salt, sugar and vinegar into it, and put hot chili on top, the amount of which can be adjusted to your liking. A liter jar will need about a third of the pod. Then it remains to pour the contents of the jar with boiling water under the edge of the neck and roll up the lids.

The hot temperament of the Georgian people has left its mark on its national cuisine. What is it worth or unsurpassed. However, this range of canned dishes will be supplemented by another “oriental guest” - Georgian hot peppers.

Here's what you'll need to make this temperamental appetizer a part of your winter collection:

  • bitter capsicum (green) - 2.5 kg;
  • garlic - 150 g;
  • fresh celery root - 100 g;
  • parsley - 50 g;
  • vegetable oil - 1 glass;
  • sugar (can be replaced with honey) - 3 tbsp. l.;
  • white wine vinegar - 0.5 l;
  • bay leaf - 5 pcs.;
  • salt - to taste.

We start, as always, with the preparation of hot peppers. In this recipe, it must be thoroughly washed and cut on one side so that it is well saturated with marinade. Now pour all the necessary ingredients for the marinade into the pan: sunflower oil, wine vinegar, add sugar, salt, bay leaf. Keeping the mixture on low heat, bring it to a boil, stirring occasionally with a wooden spatula.

When the marinade boils, we send half of the specified amount of hot pepper to it. We give the vegetables to boil for 7-9 minutes, not forgetting to turn them over every 2-3 minutes. When the specified time has passed, we take out the first batch of peppers and add the second, we perform the same operation. Let the marinade cool down. In the meantime, it cools down, chop the celery, garlic and chop the parsley. We add all this fragrant mixture to the cooled marinade, send it to low heat, bring to a boil and let it boil for literally 2-3 minutes.

We mix boiled hot peppers together with the finished marinade and send it to infuse in the refrigerator for a day. After this time, we put the chili tightly in jars, fill it to the top with marinade, roll it up, and this is the end of the preservation.

In Armenian, “tsitsak” means pepper. However, a special pepper. It must necessarily be long, thin and have a greenish-yellowish color. To taste, this type of pepper is characterized by moderate pungency. Therefore, without much effort, you can eat 2-3 pods with a good portion of meat.

To prepare this special Armenian recipe, you will need to stock up on the following simple set of ingredients:

  • Tsitsak pepper - 6 kg;
  • garlic - two large handfuls;
  • a large bunch of dill - about 200-250 g;
  • cool water - 10 l;
  • coarse salt - 2 cups;

Tsitsak in Armenian

From this amount, you should get about 6 liter jars of finished preservation. Let's start the preparation process in a very unusual way. To begin with, we will need to slightly dry the pepper. To do this, unwashed hot peppers are laid out on a tray and left in this state for 1-2 days. During this short period, it should wrinkle slightly and soften. Now it is ready for further processing. We wash it and pierce it in several places with a fork. We chop the garlic, chop the greens and mix this fragrant dressing with hot pepper thoroughly.

Now let's start preparing the brine, stir the salt in the right amount of water at room temperature, pour the peppers with this cold marinade, cover them with a lid, and put oppression on top. Leave peppers at room temperature. Their readiness is determined by color, they should turn yellow well. This may take 3 or 10 days. It all depends on the temperature at which the fermentation process takes place.

When that very long-awaited moment comes, put the pepper with all the ingredients in a colander and let the marinade drain a little. We put the pepper on the jars quite tightly. The Armenian hot pepper is almost ready, now the jars with the contents can be sterilized and rolled up for 10 minutes.

Georgian pepper for the winter is a completely simple recipe for a wonderful, very tasty, fragrant, spicy preparation. From this amount of products, 1 liter jar of pepper is obtained.

Ingredients

To prepare Georgian pepper for the winter, you will need:

Bulgarian sweet pepper - 1 kg;

Garlic - 1 head;

Parsley (greens) - 0.5-1 bunch;

Salt - 0.5-1 tbsp. l.;

Sugar - 1-2 tbsp. l.;

Vinegar 9% - 2 tbsp. l.;

Ground black pepper, suneli hops - to taste;

Refined vegetable oil - 4-5 tbsp. l.

Cooking steps

Peel the peppers, cut into 4-6 pieces in length and put in a bowl or pan. Add garlic, passed through a press, and chopped parsley.

Pour salt, sugar, pour in vegetable oil.

Sprinkle with ground black pepper and suneli hops. Mix well and leave for 1 hour.

After that, put the pot with pepper on the fire, bring to a boil (there is not very much liquid at first). Boil pepper after boiling for 15 minutes under a closed lid over low heat, stirring occasionally. Pour in vinegar, turn off the gas, mix. Arrange the most delicious and fragrant Georgian pepper prepared for the winter in prepared sterilized jars. Roll up, put under the "fur coat" until completely cooled. You can store such pepper in a city apartment.

For lovers of spicy hot pepper is an ingredient in many snacks, vegetable, meat dishes. You can cook it for the winter. And there are many ways to process bitter tsitsak pepper, pickled for the winter in Georgian style, with which you can diversify the menu in the cold season. Canned food will decorate both the festive and dinner tables, and will become a favorite dish for the whole family. In addition, the health benefits of such snacks will bring considerable.

The cuisine of the peoples of the Caucasus is famous for canned foods, which are spiced with spices, aromatic herbs, hot peppers.

A feature of preparing hot peppers for the winter is that care must be taken when pickling the fruits. The surface of peppercorns is so burning, and the juice, getting on the hands, can corrode the wounds and cause irritation. It is better to salt with gloves, otherwise burning juice will inadvertently get on the mucous membranes of the eyes or nose, mouth and cause a burning sensation, a severe allergic reaction.

Pods of vegetables of different colors are harvested. Here the hostess herself chooses which varieties will be in the jar with the marinade. The main thing is that the peppers are thin and long, so they marinate better. Large specimens are also suitable for slicing.

You can add 1-2 pieces of bell pepper, if there is not enough hot. Cherry tomatoes are well combined in one jar with burning pods.

Pickled peppercorns should be rolled up in the same way as the rest of the fruits. It is better to keep the product in a sterilized jar under a metal lid.

The benefits and contraindications of pepper

Without pepper, it is difficult to imagine many vegetable, meat dishes, soups, salads. In fruits, the content of vitamin C is high, much more than in lemon, black currant. The fruits are noted in abundance of iron, phosphorus, beta-carotene, coumarin scopoletin, essential oils. The pungency of the fruit is due to the presence of the alkaloid capsaicin in them.

A burning vegetable is useful for people with:

  • myopia;
  • atherosclerosis;
  • respiratory diseases;
  • heart failure;
  • obese.

Those who prefer spicy food with pepper are always in a good mood. The hormone of happiness in pods increases stress resistance, strengthens the immune system.

Among the contraindications of the product are diseases of the gastrointestinal tract, liver. Harm is caused by excessive consumption of spicy fruits for elderly people with hypertension. It is impossible for them to persons with allergies, women during the period of bearing a child, breastfeeding him.


Choosing and Preparing Peppers

The correct selection of pods for pickling for the winter plays an important role. The duration of storage, the taste of canned food depends on this. If you intend to preserve whole pods, then they should be even, thin, up to 3-5 centimeters long. But before laying in a jar at the base, the fruits are cut. It is better to leave them with a tail, then it will be convenient to get them out of the jar.

Large specimens should be cut into rings.

The color of vegetable fruits does not really matter. But in the marinade, the combination of red, green and yellowish pieces looks beautiful.

Before marinating, it is necessary to remove the hotness of the product. In this case, keeping the pods in cold water for a day or scalding with boiling water for 10 minutes will help.

Methods for preparing bitter pepper in Georgian

There are several ways to cook hot pods in a marinade for the winter. Can:

  • just pour the pods with marinade;
  • with sterilization to cook the product and not;
  • fry the pepper before marinating;
  • add honey to the jar with tsitsak;
  • ferment sharp fruits.

All canned foods based on spicy tsitsak are original, they will decorate any table, giving it sophistication and uplifting mood.

Classic recipe

To cook peppers pickled for the winter according to the Georgian recipe, you need to take per liter of water:

  • several pods of red and green color with a total weight of 100 grams;
  • a few peas of allspice;
  • salt 1 tablespoon;
  • sugar in a volume of 2 tablespoons;
  • vinegar 50 milliliters;
  • about 1 liter of water.

For fruits, you need a glass jar of 70 or 100 milliliters. The container must be thoroughly washed and scalded with boiling water. The pods are tightly laid and poured with boiling water. After holding for 5-10 minutes, the water is drained. Now it's the turn of laying the products for the marinade: sweet peas, sugar and salt. Bringing it to a boil, keep it on low heat for another 5-7 minutes. After removing from the stove, add 9% vinegar. Fruits are poured with hot liquid. Sterilize the containers for a couple of 5-10 minutes. After seaming, canned food is wrapped with lids.

In Georgian cuisine, there is also a recipe when burning fruits are boiled in a marinade with garlic cloves. Then the vegetables are laid out in jars, pouring hot brine. The marinade will be more aromatic with coriander, bay leaf, celery.

Without sterilization

This simple method of marinating spicy tsitsak is also often used. For cooking take:

  • salt 2 tablespoons;
  • a little more sugar - 3 tablespoons;
  • vinegar in 9% - 100 milliliters per 1 liter of water;
  • spices - bay leaf, dill, allspice peas, mustard grains.

Peppers and spices folded in a jar are poured with boiling water. Drain it into a saucepan, prepare the marinade. Vinegar is added at the end. Peppers in jars are poured with a boiling solution.

Tsitsak is quickly prepared and stored in the refrigerator under nylon lids.

Roasted hot pepper

Applying the pre-roasting method to hot pods will make them less spicy. They taste even better in a marinade. To prepare fried tsitsak for the winter, take 15 medium-sized hot peppers:

  • up to 5 tablespoons of sugar;
  • from 70 to 100 milliliters of vinegar in 9%;
  • a head of garlic;
  • bunch of parsley.

For frying, you need to pour as much vegetable oil as possible into the pan so that the pepper floats in it. After heating the pan, put the prepared fruits on it. It is better to pierce them in several places with a fork so that the pepper does not crack during the high temperature.

Pull out the fried pods with a slotted spoon, allowing excess oil to drain. Lay out the product in a saucepan. Oil from the pan is mixed with sugar, chopped garlic, vinegar. A burning product is poured with the finished mixture, leaving it to infuse for a day.

Then the pods are placed in liter jars, pre-sterilized. After pouring them with a fragrant mixture, there may be space in the container, so boiled water is needed here. Banks are rolled up and after cooling they are sent for storage.

Marinated with honey

Apple cider vinegar is more suitable for marinade with honey. It will be enough to prepare the marinade 1 cup with:

  • 2 tablespoons of honey;
  • a spoonful of rock salt.

After boiling the marinade, they are poured with pods, laid out in jars. It is believed that such a canned product is very tasty and well preserved in the refrigerator without seaming.


Armenian hot pepper

Tsitsak for this dish is taken young. For cooking, you need a set of:

  • 3 kilograms of green pods;
  • 250 grams of garlic;
  • vegetable oil - 350 milliliters;
  • 2 bunches of parsley;
  • half a liter of apple cider vinegar;
  • salt - 100 grams.

After washing the peppers, cut them lightly and put them in a wide bowl. Chopped parsley, chopped garlic cloves, salt are added there. After mixing, leave the pods for a day. Then the pepper is fried, laid out in jars. Sterilize the container with pepper and roll up.

You can cover the pickled fruits with oppression from above, first pouring the brine. After 5-10 days of fermentation, the pods will begin to turn yellow. Then they are transferred to jars, first holding in a colander to drain excess liquid. Pods are placed in jars very tightly, they must be sterilized and rolled up.

How and how much pepper is stored

Store salted peppers in a cool and dark place. For this, a basement, a glazed loggia, a cellar are suitable. You can put the jars in a cabinet, but away from batteries and heaters. You can use Georgian pickled spicy pods for 2 years. After opening the canned food, put it in the refrigerator. It is not recommended to keep the product open for more than a month.

It is useful to add pickled pods to meat dishes, vegetable snacks. They spice up kebabs, sauces, soups.


Fans of dishes with peppercorns will never refuse to “tickle” their receptors with hot hot peppers marinated for the winter. Put as a "spicy" addition to the side dish, prepare sauces. Preparing bitter chili pods in a jar is like adding zest to a woman, and pepper to a man. Did you know that hot pepper promotes the production of endorphin, the hormone of joy. Pickle chili, and you are guaranteed a good mood.

Most of the recipes are taken from Caucasian cuisine. They know a lot about spicy snacks, because no meal is complete without them.

How to pickle chili deliciously - the secrets of harvesting hot peppers

  • Green, red, it doesn't matter. It also makes no difference whether the pods are whole or cut.
  • For canning, select thin, long specimens, they marinate faster. And a lot more can fit in a jar.
  • Be sure to trim dry ends. And do not remove the tail, it is convenient to hold the pepper for it. Do the pruning carefully, without violating the integrity of the pod.
  • To slightly remove the hotness of chili, I suggest soaking it for a day in cool water. Or pour boiling water for 10 minutes, then drain and start the marinating process.

A simple recipe for pickled hot peppers in a jar

The easiest quick chili pickling recipe that does not require special skills.

You will need:

  • Capsicum - 400 gr.
  • Water - 150 ml.
  • Sugar - 3 large spoons.
  • Garlic - 5 cloves.
  • Wine vinegar - 100-150 ml.
  • Salt is a spoon.

Step by step recipe with photo

Slice the pepper pods into rings. Seeds do not need to be removed if used for making sauces and other dishes.

Put in a bowl for now.

Prepare the garlic cloves. Crush each by pressing with the flat part of the knife. It will release juice and flavor better.

Pour water into the cookware. Boil, lay the garlic cloves, all the sugar and salt.

Wait for the spices to dissolve, pour 100 ml. vinegar. Without delay, lay the chopped chili. Try the marinade, it should be a little richer than you need for the meal.

At the first "gurgling", without waiting until it boils, turn off the burner.

Steam jars and lids. Transfer the pepper, pour the marinade, twist.

  • For momentary use, spin is not needed. Close the pot with a lid, wait 15-20 minutes.
  • Then transfer to a jar, send to the refrigerator shelf. Take a sample after a day.

Hot peppers marinated with vinegar and oil

Recipe from the "You'll lick your fingers" series. For beauty, the workpiece can be made from red and green varieties of capsicum. Very tasty as a side dish.

You will need:

  • Pepper pods 1.5 kg.
  • Sugar - 2 tbsp. spoons.
  • Vegetable oil - 2 cups.
  • Parsley - a bunch.
  • Salt - an incomplete large spoon (0.75).
  • Essence - ½ teaspoon.
  • Suneli hops - 3 teaspoons.

How to marinate:

  • Rinse the pods, remove the stem.
  • Pour oil into the pan, put pepper.
  • Sprinkle it with salt and sugar. Mix well.
  • Simmer over moderate heat, remembering to stir vigorously.
  • Notice that the pods are softened - put chopped parsley, hops, pour in vinegar.
  • Stir the contents, continue to simmer for the next 15 minutes.
  • Fill the cans, spin. It is better to store preservation in the cold.

Pickled hot peppers - a recipe with honey in a cold way

A popular recipe with excellent taste. Nothing complicated in cooking, except try to find apple cider vinegar. Or wine, it also makes the marinade tender, without a pronounced vinegar smell.

It will be required for a liter jar full of pods:

  • Apple cider vinegar - a glass (replacement with 6% vinegar is possible).
  • Honey - 2 large spoons.
  • Salt is a spoon.

Cooking:

  1. Cut the peppers, place tightly in a liter container.
  2. Separately, mix the ingredients for the marinade.
  3. Pour into a jar, close with a regular nylon lid, move to the refrigerator shelf.

Whole hot pepper without sterilization

The simplest classic pickling recipe for the winter with a traditional minimum of spices. It is made by double pouring, so no other heat treatment is required.

You will need:

  • Water - 5 glasses.
  • Salt - 2 tbsp. spoons.
  • Pepper - how much will go into the jar.
  • Sugar - 3 tablespoons.
  • Acetic acid 9% - ½ cup.
  • Lavrushka, dill, allspice. You can add mustard grains, parsley.

How to marinate:

  1. Prepare the pepper for harvesting - wash, remove dry tips.
  2. Put the spices on the bottom of the jars. Next, fill to the top with pods.
  3. Fill with boiling water. Leave for 15-20 minutes to warm up the pods.
  4. Drain into a saucepan, add loose spices. Boil. Stir to dissolve salt and sugar.
  5. Fill the jars with brine, hold again, warming up the workpiece.
  6. Make the marinade boil again by adding the vinegar. Return to the bank, roll up.
  7. You can roll it under any cover - iron, screw, nylon, jars do not explode.

How to pickle hot peppers in Georgian

It is worth learning from representatives of Caucasian cuisine, because they understand spicy snacks like no other. A quick recipe, so make it for the winter, but be sure to leave a small portion, otherwise you will walk in anticipation only in the area of ​​\u200b\u200bthe refrigerator.

You will need:

  • Chili pepper - 2.5 kg.
  • Garlic - 150 gr.
  • Salt - 3-4 tbsp. spoons.
  • Leaf celery, parsley - a bunch.
  • Vegetable oil - 250 ml.
  • Lavrushka - 4 leaves.
  • Table vinegar - 500 ml.
  • Sugar - 3 tablespoons.

How to prepare:

  1. Cut the pods at the base to quickly soak in the marinade.
  2. Blanch the pods in boiling water for 6-8 minutes. At the same time, stir vigorously, not allowing to float. For the convenience of the process, put the chili in the pan in a small amount. Place in a marinating bowl.
  3. Boil the marinade: add sugar, vinegar, oil, bay leaf to the water, add salt. Boil, wait for the spices to dissolve. Cool down.
  4. Add chopped celery, garlic, parsley to the marinade. Put it back on the stove and let it boil.
  5. Pour the pods with boiling marinade. Place oppression on top. After cooling, move to the refrigerator shelf.
  6. After a day, put it in jars, send it to be stored in the pantry, cellar.

Armenian hot pepper recipe

Pepper for Armenian preparation is taken still green, milky ripeness. They are not too hot, but marinated amazingly delicious. By the way, the Armenians call it tsitsak, so if you hear it, you know what it is about.

Take:

  • Bitter green peppers - 3 kg.
  • Garlic - 250 gr.
  • Oil - 350 ml.
  • Parsley - 2 bunches.
  • Apple cider vinegar - 500 ml.
  • Salt - 100 gr.

We marinate:

  1. Cut the pods with a cross at the stem. Place in a wide bowl.
  2. Chop up the parsley. Press the garlic cloves into a paste. Put in a bowl, salt, stir.
  3. Put the pods in a bowl, mix well. Set aside for a day.
  4. After the specified time, fry the peppers. To do this, mix the oil with vinegar, pour into the pan. Fry the blanks in small portions.
  5. Arrange the fried pods in jars. Sterilize in bath 20, timed after boiling.
  6. You can try pickled peppers after a day, I recommend leaving at least a jar without seaming and sterilization, placing it in the refrigerator.

Korean Pickled Hot Pepper Quick Recipe

Korean food lovers, rejoice. You have not been forgotten. It will not work to prepare a recipe for the winter, unfortunately, it does not last long. But it's silly to refuse an amazingly delicious snack, right?

  • Hot pepper - kilogram.
  • Water - 2 glasses.
  • Garlic - half a head.
  • Ground pepper - a small spoon.
  • Acetic acid 6% - 70 ml.
  • Ground coriander - teaspoon.
  • Ground red chili - the same amount.
  • Sugar, salt - ½ tbsp. spoons.

How to pickle:

  1. Fill the jar tightly with pods.
  2. Boil the marinade by boiling water in a saucepan, adding the ingredients suggested in the list.
  3. Pour, set aside for 2-3 days. Then try and lick your fingers.

Video recipe for harvesting pickled peppers You will lick your fingers

Video with a step-by-step recipe for harvesting hot peppers for the winter. Make at least a couple of jars and enjoy. Good luck with your preparations!