How to preserve hot peppers for the winter. Pickled hot pepper

For lovers of spicy dishes, the Poradka website has prepared an excellent recipe for homemade preparations for the winter - pickled hot peppers under the promising name “Gorgon”.

This recipe is a great appetizer for all spicy food lovers. Easy to prepare, no need to sterilize!

Ingredients for the dish

• hot pepper – one kg
• sugar and salt - three tablespoons each
• sunflower oil - a glass (optional, without oil)
• 9% vinegar - half a glass
• water – 1.5 liters
• garlic and dill to taste

Preparation of hot pickled Gorgon pepper:

1. Take intact, firm hot peppers, wash, trim off dry ends, but leave small tails. You can leave the fruits whole, or you can remove the stalks with seeds and cut the pulp into pieces (the pepper will be less spicy). The last procedure is best performed with rubber gloves.
2. Place the peppers in a saucepan, pour boiling water over them, and let sit for 5 minutes (necessarily with the lid closed). Drain the water.
3. Make a marinade for hot peppers: add vinegar, oil and sugar with salt to the water, let them simmer for 4-6 minutes.
4. In prepared sterile jars, add a little dill and a few cloves of garlic to taste. Place blanched hot peppers neatly into jars. Pour marinade (boiling), cover with lids (sterilized) and roll up. Turn the jars over, wrap them well and leave overnight.

Marinated hot peppers are served with meat and fish dishes.

Tips for preparing pickled hot peppers for the winter:

• pickled hot peppers will taste better if you pour boiling water over them 3-4 times;
• the pepper preparation comes out more beautiful if you take them in different colors;
• You can also put horseradish leaves at the bottom of the jar to add additional spiciness and piquant taste.

In cooking, hot peppers are usually used as a main or additional flavoring ingredient in marinade fillings, dressing soups and main courses, for the preparation of various sauces, ketchups, etc., i.e. in those dishes where the taste and aroma of such a seasoning is important . Therefore, during the summer season, many gourmets try to have time to prepare hot peppers for the winter. The amount of spices, salt and pepper can be changed to taste.

Hot peppers are a piquant little vegetable that add a touch of heat and brightness to any dish. It will certainly warm you on frosty winter evenings from “top to toe.” Treat yourself and your guests to an original appetizer with our recipes for preparing hot peppers for the winter.

Ingredients:

• hot red pepper - 355 g;
• homemade garlic - 10 g;
• dill, mint and cilantro;

For the marinade:

• water - 605 ml;
• grape vinegar - 105 ml;
• salt - 5 g;
• white sugar - 10 g;
• dry coriander - 10 g;
• peppercorns - 5 pcs.;
• bay leaf and cloves - 2 pcs.

Preparation

Wash the greens, shake and tear off the leaves. Wash the peppers, dry them on a towel and make small punctures in each vegetable. Place the preparations in a pan, scald with boiling water and leave for 5 minutes. Next, drain the liquid and fill it with boiling water again. We repeat this procedure 5-6 times.

Now let's make the marinade: throw all the spices, herbs and garlic into a pan with water. Sugar and salt the contents to taste and place the dishes on the fire. After boiling, add grape vinegar. Boil the mixture for 2 minutes, and then remove from the stove, close the lid and leave for 15 minutes.

We sterilize the jars in advance, fill them with pepper and fill them with marinade so that all the spices get into the preservation. Roll up the nylon lids and leave until completely cooled under a warm blanket.

Marinated hot peppers for the winter in Georgian style

Ingredients:

• hot pepper - 505 g;
• leaves of horseradish, currant, cherry;
• cloves - to taste;
• cinnamon - to taste;
• garlic, basil.

For the brine:

• water - 990 ml;
• white sugar - 25 g;
• iodized salt - 15 g;
• vinegar 9% - 5 ml.

Preparation

Before pickling hot peppers for the winter, sterilize the jars. Then we wash the pods, put them in containers and throw in any additives and spices. Pour boiling water up to the hangers and leave for 10 minutes, and then carefully drain the liquid.

Without wasting time, prepare the brine: boil water, sugar and salt to taste. Boil for 5 minutes and pour liquid over the peppers in the jars. Cover with sterile lids, and after cooling, pour the brine into the pan, bring to a boil and pour in the pepper again. Add a little vinegar to each jar, roll up the lids and cool the canning upside down.

Canned hot peppers for the winter

Ingredients:

• hot pepper - 505 g;
• garlic - 4 cloves;
• coarse salt - 20 g;
• grape vinegar - 55 ml;
• water.

Preparation

We thoroughly wash the jars, sterilize them and add spices and peeled chopped garlic to the bottom of each jar. Next, lay out the well-washed hot peppers with their tails cut off. Throw in salt, pour in vinegar and boiling water up to the hangers. Cover the preserves with lids and send them to sterilize for 10 minutes. We roll up the jars and leave the hot pepper preparations for the winter until they cool down.

Hot peppers in oil for the winter

Ingredients:

• hot pepper - 505 g;
• garlic;
• bay leaf and horseradish root.

For the marinade:

• apple cider vinegar - 105 ml;
• olive oil - 155 ml;
• honey - 10 ml.

Preparation

We wash the peppers, put them in jars, adding chopped garlic, horseradish and throwing in spices and herbs. For the marinade, combine apple cider vinegar with oil, add honey, mix and pour over the vegetables. Close the jars with lids and store warm. The pepper will be ready for tasting in about 2.5 weeks.

Adjika recipe from hot peppers for the winter

Ingredients:

• meaty tomatoes - 1.5 kg;
• sweet pepper - 255 g;
• hot pepper - 190 g;
• homemade garlic - 70 g;
• fine salt - 20 g;
• white sugar - 15 g.

Preparation

Scald the tomatoes, carefully remove the skin and grind the pulp through a meat grinder. Place the tomato mixture in a saucepan and heat over medium heat. When the grounds begin to boil, reduce the heat and boil the contents for 15 minutes.

We wash the sweet pepper, remove the seeds and chop into slices. Remove the seeds from the red hot pepper and cut into thin rings.

Now chop the vegetables one by one in a blender and add them to the pan with the tomatoes. Stir and cook for another 10 minutes. Next, squeeze the garlic into the adjika through a press, stir, pack into sterile jars and screw on the lids. We wait until the jars cool down and put the preparation in the refrigerator.

Preparing hot peppers with honey for the winter

Ingredients:

• hot pepper - 800 g;
• water - 400 ml;
• honey - 350 ml;
• vegetable oil - 60 g;
• vinegar 9% - 250 ml.

Preparation

Sort the peppers, wash them, cut them and remove the stems and hot seeds. Blanch the pepper pulp in boiling water for 2-3 minutes. After this, immerse in a saucepan with cold water and, after drying a little, remove the thin skin. Then cut the peppers into slices and place in sterilized jars. Marinade filling: mix water and honey, add salt and vinegar, bring to a boil. Pour the vegetable oil into a saucepan and heat well and cool slightly. First pour the marinade mixture into the prepared jars of pepper, and then the oil. Cover the jars with sterilized lids and pasteurize according to their volume. The preparation of hot peppers for the winter is ready.

Recipe: Chili peppers (hot, bitter) for the winter

Caucasian hot pepper

A very interesting recipe for spicy lovers. Preparing hot peppers for the winter in vegetable oil, with spices and herbs.

We will need:
Red hot pepper (red and green) - 1.5 kg
Vegetable oil - 2 cups.
Parsley (large) - 1 bunch.
Salt (not full) - 1 tbsp. l.
Sugar - 2 tbsp. l.
Spices (khmeli-suneli) - 3 tsp.
Vinegar 9% - 5 tsp.

Preparation:
Wash the pepper and remove the stem. Pour oil into a saucepan or deep frying pan, heat and add pepper, salt, add sugar and stir.
Simmer over medium heat, stirring occasionally. As soon as the pepper begins to become soft, add spices, vinegar and coarsely chopped parsley, stir and simmer for another 10 minutes.
Place, compacting slightly, into sterilized jars and roll up. Turn over until completely cool. In winter you can eat it with potatoes or add it to soups and salads.

Armenian marinated hot peppers with herbs

This preparation is very useful for the human body, as it retains all the vitamins and various beneficial substances contained in the products used. Pepper marinated with herbs and garlic turns out very aromatic and tasty, so it will be an excellent snack for both everyday and holiday tables.

What do you need:

hot hot pepper - one kilogram;

9% vinegar - 60 ml or 6% acetic acid - 100 ml;

herbs: celery, parsley, dill - 50 g each;

garlic - 50 g;

table salt - 50 grams;

drinking water - one liter.

Preparation:

Rinse the pods and all the greens under cold water, peel the garlic and cut into arbitrary pieces.

Before you start pickling the pepper, it should be baked. cupboard until soft. The temperature inside is approximately 150−180°.

Remove the peppers from the oven and leave them to cool for a while.

Meanwhile, process jars and lids.

Tear off all the leaves from the grass stems.

Place the cooled peppers in sterilized containers, alternating with layers of chopped garlic and herb leaves.

Pour water into a saucepan, add table salt and any acetic acid from the recipe list. Boil the marinade, remove from heat and let cool slightly.

As soon as the marinade reaches room temperature, pour it over the pods in the jars up to the very shoulders of the container.

Place a press (a glass filled with water or small stones) in each jar and keep the peppers for up to three weeks at room conditions.

After time has passed, close the jars with compressed pickled hot peppers with nylon or screw caps, and transfer the preparations to the refrigerator.

Chili pepper (hot, bitter) canned

A very tasty snack, very bright and colorful, very easy and quick to prepare. Stored at room temperature until next summer (I haven’t tried it for longer).

We will need (for a 3-liter jar):
Chili pepper (preferably different colors - red and green, as much as will fit in the jar)
Water - 2 l Coarse salt - 1 tbsp. spoon
Sugar - 2 tbsp. spoons.
Vinegar 9% - 8 tbsp. spoons
Dill with umbrellas - to taste.
Horseradish leaf - to taste.
Garlic - to taste

Preparation:
Wash the peppers thoroughly and cut off the tails. We leave the seeds and tightly place the washed and dried dill umbrella, horseradish leaf, peeled garlic cloves and, in fact, the pepper itself into sterile jars.
I have indicated the amount of ingredients for the marinade for a 3-liter jar, but I mainly make smaller ones - 0.7 liters-1 liter jars. Therefore, we divide the products depending on the volume of the can.

So, boil water with salt and sugar, as soon as it boils (okay), fill the jars, cover with sterile lids and leave for 15 minutes.

Then carefully pour the water back into the pan, bring it to a boil again, boil for 3 minutes, turn off the gas, immediately add vinegar, stir and immediately pour our peppers to the edge of the jar and roll up the lids.

Hot peppers for the winter

Ingredients:

Hot red pepper - 350 grams (per 800 gram jar)

Garlic – 1 piece (head)

Green cilantro – 3 pieces (sprigs)

Dill - 3 pieces (sprigs)

Mint greens – 1 piece (sprig)

For the marinade:

Water - 500 g

Grape vinegar - 100 g

Salt - 1 teaspoon

Sugar - 2 teaspoons

Coriander seeds - 2 teaspoons

Black peppercorns - 5−7 pieces

Allspice peas - 2-3 pieces

Cloves - 1-2 pieces

Bay leaf - 2-3 pieces

Preparation:

So, let's prepare the ingredients. The pepper, naturally, should only be ripe and bright red.

We pick off the leaves from all the greens (we don’t need the stems), divide the garlic into cloves, but do not peel it.

Now we thoroughly rinse the pepper under cold water and make small punctures in it in the area of ​​the stalk so that air does not collect inside. Place the pepper in a saucepan and pour boiling water over it, leave it covered for 5 minutes. Then drain the water and fill it with boiling water again, repeat this procedure 3-4 times. The main thing is that the peppers do not overcook and begin to fall apart.

Let's make the marinade To do this, we pour water into a saucepan and add all the spices, fresh herbs, sugar, salt and garlic. Place the pan on the fire, and when the liquid boils, pour vinegar into the marinade. Cook it for 2-3 minutes, then turn off the heat and leave the marinade for another 15 minutes.

We sterilize jars in any way convenient for you. Now put the greens from the marinade and garlic cloves on the bottom of the jar, then carefully fill it with pepper. Pour the marinade over the peppers so that all the spices get into the jar. We press the pepper, as if compacting it, and add more marinade right up to the neck.

If you store the pepper in the refrigerator, then close the jars with screw caps. If in another cool place, then roll it up and leave it under the blanket (bottom up) until it cools completely.

Hot pepper recipe. Tomato snack for the winter

This vegetable appetizer will be a wonderful decoration for any table and will go well with any dish. A good alternative to the famous one adzhiki. The excellent combination of hot pepper and tomato is distinguished not only by its amazing taste, but also by its attractive appearance.

You need to prepare the following ingredients:

• hot chilli pepper - 1.5 kg;
• fresh tomatoes - 3 kg;
• vegetable oil - 1 cup (200 ml);
• sugar - 1 cup (200 ml);
• garlic - 15-20 cloves;
• vinegar 75% (essence) - 1 tsp;
• parsley - 100 gr;
• salt - 1 tbsp. l.

Rinse the tomatoes and pass through a meat grinder or blender.

Wash the peppers and cut them into several pieces large parts without removing the seeds. Place it in sterilized jars and set aside.

Pour the tomato into a saucepan and place on the fire until it boils. As soon as the first bubbles appear, add sugar, butter and salt. Leave for another 15 minutes on medium heat.

At this time, chop the herbs and garlic. As soon as the liquid has changed its color, add the prepared products and vinegar essence. Remove the prepared marinade from the stove and pour it into the prepared hot vegetable. Close the jars and leave at room temperature until completely cool.

Store the finished snack in cool place until winter.

English hot pepper recipe

Here is another way to pickle vegetables for the winter. The English recipe differs by adding to the marinade malt vinegar. It is prepared on the basis of barley grains. The British make three types of vinegar: light, dark and transparent. The latter type is needed in this recipe because of its ability to preserve the natural color of the pickled product.

Prepare the following products:

• hot pepper - 40 pcs.;
• brown sugar - 100 g;
• black peppercorns - 15 pcs.;
• allspice peas - 15 pcs.;
• bay leaf - 2 pcs.;
• thyme - 4 sprigs;
• malt vinegar - 300 ml;
• red onion - 2 pcs.;
• sweet pepper (red, yellow, green) - 2 pcs.

Wash and dry the vegetables first. Cut the bitter vegetable into rings ( do not remove seeds). Chop the peeled onion into thin half rings and the sweet pepper into strips. Mix all ingredients and place in jars.

Pour the vinegar into a saucepan, add all the other ingredients and boil. Pour the hot marinade into prepared containers and seal the jars. After cooling, the English hot peppers are ready to wait for winter.

If the product is needed for constant home use, then after boiling the marinade should be cooled and poured into the vegetable mixture. The dish will be ready to eat the next day.

Roasted hot pepper recipe

Another type of snack comes from Georgia. The spicy vegetable will delight thrill-seekers in the cold winter, warming it up and boosting the immune system.

The following products are needed:

Peel and wash the vegetables. Pierce the pepper with a knife along its entire length in several places.

Pour oil generously into a hot frying pan and place the hot vegetable. If the pan is small, divide the cooking several times. Fry the vegetable on both sides until lightly browned, then cover with a lid and put out within a few minutes. Transfer the finished product into a convenient container and set aside.

Add honey and sugar to the remaining butter. Chop the garlic and herbs and send them there. Mix the mixture thoroughly and leave until completely cool. Add vinegar.

Distribute the pepper among the jars, compacting well. Fill cold marinade. If it turns out to be less than the required amount, then you should distribute it equally and add a little cold boiled water.

Leave the finished dish in the refrigerator for a day, then roll it up and store it.

Korean hot pepper seasoning recipe

Koreans are famous for their love of spicy foods. This fiery taste in their cuisine is present in everything from vegetables to fish. The most important secret of the spiciness of Asian dishes lies in the seasoning, the recipe for which is presented below.

We will need the following products:

For better cleaning, it is better to soak the garlic first in cold water and leave it to soak overnight.

Wash the vegetables. Cut the bell pepper and remove seeds and white veins. Remove the stem from the hot pepper and cut it into several pieces for convenience. If desired, you can remove the seeds. Peel the garlic.

Pass everything through meat grinder, alternating ingredients. This way they will mix evenly. Salt the workpiece generously and mix. Leave it like this for an hour.

Place the finished seasoning in jars, roll up and store.

This seasoning can be stored for several years and does not lose its quality, even if it sits for several winters in a row.

Great for any dish not only Korean cuisine, but any other.

Above are recipes whose main ingredient is the hottest vegetable. But this type of pepper is even more common as a spicy addition to various types of marinade. So, for example, it is added to adjika, when preserving its sweet brother, green tomatoes.

In addition to canning, hot peppers dried, which also contributes to preservation for the winter and ease of use at home.

The variety of uses for hot peppers in cooking is vast, but nothing beats home-pickled vegetables, opened from your own stock during the cold winter season. It is tasty, healthy and brings back memories of hot harvest days.

It may be noted that if you suddenly want to try pickled hot peppers for the winter, the recipes listed above will suit you perfectly.

For the 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 until shiny and sterilize.

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

The garlic must be peeled (or some added unpeeled), rinsed and the cloves left whole.

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

Place the peppers and garlic cloves in jars, pour in the marinade, and roll up.

Turn the jars over, wait until they cool down and put them in the cold, preferably in the basement. If you leave the peppers in a warm place, 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 when preparing their favorite dishes to give them a pleasant piquancy. Pepper added in small quantities will enhance the taste of meat dishes and vegetable stews. In addition, it will also be a good addition to barbecue. The crushed pepper product can be added to sauces and soups.

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

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

Hot peppers are prepared for the winter mainly for later addition to various dishes. Most often, the pods complement soups, main courses, sauces, salads, and some gourmets even add this vegetable to drinks. Hot peppers can be preserved well, so there are a huge variety of recipes for pickling them.

Hot peppers are prepared for the winter mainly for later addition to various dishes.

In order to save time on cleaning and slicing hot peppers, you can pickle them whole. This preparation will be an excellent addition to fatty second courses.

To prepare it you need:

• 350 grams of bitter pepper pods;
• 100 milliliters of grape vinegar;
• 1 garlic head;
• 3 dill branches;
• 3 branches of cilantro;
• 1 mint branch;
• 500 milliliters of drinking water;
• 1 dessert spoon of rock salt;
• 2 dessert spoons of coriander seeds;
• 2 dessert spoons of sugar;
• 2 bay leaves;
• 2 cloves;
• 8 peas of pepper mixture;

Pickled peppers are prepared using the following step-by-step technology:

1. The red pods are washed under running water and then pierced with a toothpick in the area of ​​the stalk. This step should never be skipped to prevent excess air from accumulating in the pepper.
2. The greens are washed under cool water, the leaves are separated from the branches.
3. The garlic head is disassembled into slices.
4. The pods are transferred to a saucepan and filled with freshly boiled water. Then the container is closed and left in this state for 5 minutes.
5. Then the liquid is drained into the sink, and the chili is poured with fresh boiling water. This procedure is repeated 5 times.
6. Water is poured into another container, sugar, salt, peppercorns, coriander, bay leaf, cloves, garlic cloves and herbs are added. The mass is stirred and brought to a boil.
7. After the water boils, vinegar is poured into it and the mass is cooked for another 3 minutes.
8. Next, the marinade is removed from the heat, covered with a lid and left for 15 minutes.
9. The herbs and garlic from the marinade are placed in a sterilized jar, the chili is laid out on this base, and all the spices that were involved in cooking the marinade are placed on them.
10. The workpiece is filled to the brim with marinade, the peppers are lightly crushed with a fork.
11. Next, the jar should be rolled up, turned over and wrapped in warm cloth for 1 day.
12. This preparation is stored in a cool, dark place. The snack should be eaten no earlier than a week later.

Peppers, canned and pickled for the winter, are not only an excellent snack, but also a complete dish for the table. Cooking pepper is easy, and the benefits and pleasure from such a delicacy will not leave anyone indifferent. This article offers caring housewives several interesting recipes for pickling peppers in tomatoes, in soy sauce, without sterilizing jars, and much more!

Stuffed peppers are a delicious dish that you can enjoy with your family any day of the week and even with guests on holidays. Unfortunately, it is not always possible to buy fresh pepper. That's why savvy housewives have come up with recipes for canning ripe seasonal vegetables.

It is best to preserve peppers in three-liter jars. Pickled peppers have a pleasant mild taste and stand up well to stuffing at any time of the year.

Required:

• Pepper (any one you like: bell pepper or the simplest sweet one from the garden bed) - about one and a half kilograms
• Bay leaf - for aromatic marinade (about three leaves, focus on your preferences)
• Pepper (spice) - black peas are best suited for canning; they add pungency and aroma to the marinade
• For other spices, you can also use allspice (a few peas depending on your preferences), a sprig of celery or dill (for flavor) and salt

Marinade:

• Water is the basis of the marinade (about one and a half liters)
• Vinegar (any) - exactly two large spoons
• Salt - a large spoon, but without a slide
• Sugar - one dessert spoon without a slide is enough

How to preserve peppers for stuffing for the winter?

Preparation:

• Before you start canning, you need to prepare the pepper; to do this, it is cleared of seeds and stalks so that you are left with a beautiful “glass” of pepper.
• After peeling, each pepper should be thoroughly washed so that no seeds remain - they can give off a bitter taste.
• You need to boil water in a saucepan. In this water you need to blanch the pepper for one minute, no more. After cooking for a minute, each pepper is caught with a fork.
• the peppers are transferred to a prepared jar that can be sterilized
• You need to prepare a special marinade. All the necessary spices are thrown into boiling water and cooked for five minutes. The hot marinade is poured over the peppers and the jars are rolled up in the usual way for storage.

Peppers marinated with honey for the winter in jars

Some standard recipes get a little boring and then you want to find a special marinade that will give variety to the preservation. This recipe can be a honey marinade, which can make the peppers sweet and sour, crispy and very aromatic. This preservation has a very elegant look, because sweet and bell peppers have different colors that can be combined or separated.

For such preservation, you can also use paprika - a red pepper that is very fleshy in its structure. Honey for preservation should be chosen as aromatic and natural, not the kind made from sugar syrup.

pickling peppers with honey for the winter

This pickling recipe is good because it does not require any sterilization of the jars. Marinating occurs by double pouring.

Preparation:

• Two half-liter jars are ideal for preparing this pepper.
• Half a kilo of peppers: bell, sweet, ratunda, paprika - cleaned of seeds and stalks. They should be thoroughly washed to remove any seed residues.
• These peppers are marinated in the form of “tongues”, so each fruit should be cut into several parts
• The chopped pepper should be placed tightly in each jar and pour boiling water over it, pressing one layer tightly to the other, leaving a little space for the marinade.
• After this, the peppers are poured with boiling water, the jars are covered with lids and left in this state for about fifteen minutes.
• At this very time it is worth preparing a special marinade
• In a saucepan (it is recommended to use a saucepan because of its comfortable handle), melt two large spoons of natural honey
• Spices are added to honey: coriander to taste, black pepper, salt (teaspoon), a spoonful of any vegetable oil, three large spoons of any food vinegar and half a liter of boiling water
• Water is drained from the jars in which the peppers were blanched and the peppers are filled with ready-made hot marinade.
• jars should be closed in any usual way and put away for storage

Try to combine several types of peppers in one recipe to get the most delicious dish.

Georgian pickled bitter pepper

Pickled vegetables are very in demand and popular in Georgia. That is why most of the recipes originated from this colorful country. Pickled hot peppers can be an excellent recipe for your usual table; it goes well with many simple dishes and serves as one of the best snacks for strong alcoholic drinks.

Preparation:

• For this recipe you will need about two and a half kilos of fresh pepper harvest
• It does not need to be cleaned; it is enough to make a longitudinal cut of four to five centimeters on one side.
• This cut is necessary so that the marinade penetrates deep into the pepper and leaves a pleasant taste in its interior.
• You need to prepare a special marinade in a saucepan: To do this, pour a glass of vegetable oil into the bowl (you can use absolutely any oil, but sunflower oil is best) and add half a liter of wine vinegar to the oil
• The marinade also requires other additives: three full spoons of sugar (large, but not heaped), salt (add it to taste), bay leaf (about five medium-sized leaves)
• This marinade must be brought to a boil over low heat.
• Boil hot peppers in a bubbling marinade. Of course, the entire amount of pepper cannot be placed in one saucepan at once, so it should be divided in half and cooked alternately for nine to ten minutes. Each pepper must be pressed to the bottom as it floats up and removed with a slotted spoon after cooking, placing it in a separate bowl.
• After cooking, the marinade should be cooled and only add chopped 100 grams of celery (green part) and no more than 50 grams of parsley into the cooled liquid
• Mix the marinade with chopped herbs; add about 150 grams of chopped garlic to the marinade (you can do less, but then the pepper will not be as aromatic)
• The marinade is thoroughly mixed and infused for five minutes.
• Place the peppers in a jar or kitchen bowl and cover them completely with the prepared marinade.
• Try to mix the pepper thoroughly so that the marinade covers each fruit and manages to saturate it
• The container with pepper and marinade should be placed in the refrigerator for infusion and soaking.
• This marinade should sit for one or two days until completely ready before eating.

If you wish, you can also roll the finished dish into jars for the winter in the usual way, carefully compacting each layer of peppers.

Georgian pickled bitter pepper

Pickled peppers for the winter with vegetable oil

This pepper will be a great appetizer and salad for the winter. This recipe calls for marinating noble bell peppers with their meaty, sweet flesh in oil and garlic. As a result, you get a spicy dish with a sweet and sour taste and a pleasant aroma. This pepper wonderfully complements simple dishes of potatoes, pasta and cereals. It is the best appetizer on the holiday table.

You can pickle such peppers either whole or chopped. Chopped peppers will serve as a salad, and whole ones will serve as the basis for another dish, for example, stuffed peppers.

pepper marinated in vegetable oil

Preparation:

• Prepare exactly one kilogram of pepper for pickling. Try to choose colorful fruits in advance so that your preserves look elegant and colorful.
• Cut the pepper into petals or tongues and put them in a separate bowl
• At this time, it is necessary to prepare a special marinade: in a liter of clean water, brought to a boil, the following ingredients should be dissolved: a large spoonful of salt (it is best to use table salt, not extra salt) and three spoons of sugar. When everything has dissolved, pour five tablespoons of vegetable oil into the water (sunflower oil is best), a few grains of peppercorns, a few small bay leaves and wait for the next boil.
• When the marinade boils, pour four full tablespoons of table vinegar into it and squeeze out a head (or less, to taste) of garlic.
• Mix the marinade thoroughly again and pour it over the peppers placed in the jar.
• Allow the hot marinade to scald, but do not cook, the peppers for fifteen minutes
• after this, the marinade is drained, boiled again, once again the pepper is poured with hot marinade and rolled in the usual way

If desired, you can add 50 grams of finely chopped parsley to the recipe

Armenian marinated hot peppers for the winter

This pickled pepper is a must-have dish on the Armenian table. It is particularly easy to prepare and has an unsurpassed taste. As a rule, men really like Armenian pepper; it is often called “Tsitsak”. “Tsitsak” serves as an excellent snack and addition to dishes of potatoes, meat, fish, and cereals.

Preparation:

• You will need about six kilos of peppers for pickling. Try to maintain the correct proportions of varieties. Use at least 70% of any hot pepper and only 30% of sweet pepper to prepare the dish (can be replaced with bell pepper)
• The pepper is prepared for pickling: it is washed but not chopped, since the recipe assumes that it is in a whole state. Try to choose small fruits in advance
• To make the dish spicy and aromatic, you should prepare a whole handful of fresh garlic.
• Another ingredient is a bunch of fresh aromatic dill, which will give the dish a pleasant taste and smell.
• The brine is very simple: ten liters of boiling water with two glasses of salt
• The first stage of preparing the dish involves placing the peppers at room temperature on the table. In this state, the pepper should lie for several days to wilt a little and become softer.
• After this process, each pepper is washed again and pierced in several places with a fork (so the marinade can get inside the pepper)
• The peppers are placed in a large bowl, where they should be mixed with finely chopped dill and squeezed garlic.
• Boil water and dissolve salt in it for brine
• Cover the peppers with the prepared brine and be sure to cover the vegetable with bay
• This pepper should be left at room temperature for several days. They are considered ready when they turn from green to yellow.

Depending on the temperature conditions in the kitchen and even the weather, the salting process can last from two to five days. The higher the temperature in the kitchen, the faster the pickling will happen.

The finished “Tsitsak” pepper can be served immediately after it is ready, or it can be placed in dense layers in a sterile jar and rolled up for the winter in any usual way.

“Tsitsak” pepper, hot pickled pepper in Armenian

Pickled bell peppers for the winter without sterilization

Pickled peppers are always a hit with everyone in the household. It turns out that there are some recipes that suggest closing it without sterilizing the jars, which significantly saves effort and time.

Preparation:

• This recipe for pickling peppers can easily be called “basic” or “classic”
• You are free to use absolutely any pepper for pickling, but Bulgarian is best suited, since only it has the best taste with a sweet note and a beautiful meaty structure.
• The nice thing is that in addition to the pepper you can use any other ingredients: horseradish, herbs, castings of any berries, dill umbrellas and spices to taste
• Approximately four kilograms of fresh peppers should be washed and cleaned of the seed inside, and the stalk should be removed
• Each pepper must be cut into four tongues - the most convenient form for pickling
• Three liters of clean water should be boiled and salt and sugar should be dissolved in it (salt requires no more than a third of a glass (you can do less, adjust the amount to your taste), and sugar - exactly two glasses)
• After the brine boils, add exactly a glass of apple cider vinegar or ordinary table vinegar.
• The pickling jars should first be thoroughly washed with water and baking soda and wiped dry.
• The peppers should be placed nice and tightly in the jars.
• Each jar is covered with ready-made hot marinade.
• If you wish, you can put your preferred ingredients in each jar: garlic, celery, herbs
• The jar is rolled up in any usual way and put away for storage

quick preparation of pickled peppers for the winter without sterilizing jars

Marinated hot chili peppers for the winter without sterilization

Every housewife must pickle a couple of jars of hot pepper for the winter in order to delight her family with a delicious snack in the winter. Preserving hot peppers without sterilization is not at all difficult - all you need is a good vinegar marinade and thoroughly washed jars of soda.

Preparation for one half-liter jar:

• Prepare about 250 grams of fresh hot pepper for pickling
• It should be washed thoroughly with running water and dried
• Each pepper does not need to be peeled; it is enough to make one small longitudinal cut in it, through which the marinade can easily get inside and leave its pleasant taste
• Set the sliced ​​peppers aside and start preparing the marinade.
• In a saucepan, boil exactly a glass of clean water, in hot water you should dissolve half a teaspoon of regular salt (not extra: use stone or sea salt) and a small spoon of sugar
• After dissolving in hot water, throw in the spices: half a spoonful of black peppercorns, half a spoonful of coriander (in this case, you will need coriander grains) and a spoonful of vegetable oil (absolutely any to your taste)
• Remove the marinade from the heat and add a couple of tablespoons of vinegar to it, mix thoroughly
• The pepper is placed in a cleaned jar, an umbrella of dill and a couple of cloves of garlic are placed on top. The pepper is filled with marinade and rolled in any usual way until winter.

hot peppers marinated for the winter without sterilizing the jars

Roasted and baked peppers, canned for the winter

Preliminary heat treatment will help to diversify the usual recipes for preserving pepper. It turns out that you can marinate not only fresh, but even fried and baked peppers.

Preparation:

• One ready-made liter jar of pepper requires about seventeen to twenty fleshy fruits. Use either sweet pepper or bell pepper
• Peppers should be prepared in advance. To do this, it must be cleared of the seed inside and the stalk cut off. Place a clean glass of pepper in the oven at a temperature of 150 degrees for 20 minutes or fry in vegetable oil until softened
• Fried peppers should be placed in jars prepared for preservation and each layer of pepper should be sprinkled with a little chopped garlic, the amount of which you can adjust to taste.
• Prepare a special marinade. You don't need water for this. In about 60 milliliters of table vinegar you should dissolve only half a spoonful of salt and a heaping tablespoon of sugar
• This marinade should be poured over the peppers. Don't worry about having too little marinade. Peppers that have undergone heat treatment will release juice, which will be quite enough
• Such a jar should be rolled up well and wrapped in a towel or even a blanket so that it cools slowly and thereby marinates. After cooling, remove the jar for storage in a cool place

fried or baked pickled peppers for the winter

Pickled peppers for the winter with onions

• Two kilograms of sweet pepper must be peeled from the seed inside and cut into beautiful petals
• Half a kilogram of onion is peeled and cut into neat slices, six pieces from each onion
• The pepper tongues should be beautifully placed in a jar, combined with chopped onions and a few cloves of garlic, as well as parsley leaves (this is optional)
• Pour the hot marinade into the mixture, cover the jar with a lid and leave it calm for ten minutes.
• After this, you should boil the marinade again and re-pour the pepper before rolling

pickled peppers with onions and parsley for the winter

Bell pepper marinated with garlic

• Two kilograms of bell pepper should be cleared of the seed inside and the stalk cut off
• The finished glass of pepper must be chopped into wide strips or petals
• Prepare the marinade for peppers: dissolve a tablespoon of sugar and a teaspoon of salt in a glass of water.
• Add spices to the marinade to taste: peppercorns, bay leaf, coriander, dill, bay leaf, horseradish root
• When the marinade boils, pour exactly two tablespoons of any vinegar into it
• Squeeze a head of garlic into the finished marinade (you can use less or just choose a small head of garlic)
• Carefully place the chopped peppers in a jar prepared for preservation and pour the marinade over the peppers. You can leave it for a while, and then drain the marinade, boil it and refill it - this option will make your pepper softer and juicier. You can also immediately roll up the jar after pouring the marinade for the first time - this marinating option will make the pepper crispy

pickled bell pepper with garlic

To diversify the recipe and add flavor to the pepper, you can add a small bunch of chopped parsley to the jar.

Peppers stuffed with cabbage and vegetables for the winter

This recipe is very unusual for the usual table; it allows you to diversify an ordinary table with a delicious curiosity and treat your guests.

Preparation:

• To prepare this preservation you will need a kilo of selected bell peppers, which must be washed and seeded.
• You should also grate two large carrots on a coarse grater and grate half of the cabbage on a shredder - this is the filling for the peppers
• Prepare a special marinade: dissolve about half a glass of any vinegar, two-thirds of a glass of sugar and half a glass of vegetable oil in a liter of water. Add salt to taste
• The marinade should be cold. You can also optionally include fresh chopped onions and herbs in the recipe.
• Each pepper should be stuffed with finely grated carrots and cabbage in the preferred proportions
• The peppers are carefully placed in a sterile jar and only then carefully poured with the prepared marinade.
• The jar is rolled up in the usual way and stored in the pantry

peppers stuffed with cabbage and pickled for the winter

Korean pepper for the winter

This recipe allows you to prepare a delicious vegetable dish with many ingredients at home. Korean peppers are spicy and juicy.

Preparation:

• Two large bell peppers (red and yellow) should be peeled and cut into beautiful strips one centimeter thick
• For the recipe you will also need about half a kilogram of coarsely chopped white cabbage
• One medium carrot must be grated on a coarse grater with as long shavings as possible
• Pass five cloves of garlic through a garlic press and add it to the rest of the ingredients.
• Prepare a special marinade: you will need to boil one and a half liters of water, in which you need to dissolve two (but without a slide) tablespoons of salt and only one sugar
• After this, let the marinade cool slightly until warm and pour about two tablespoons of classic soy sauce into it
• You will also need to add half a glass of vegetable oil to the marinade (use any: olive, sesame, sunflower)
• The last ingredient in the marinade is two large spoons of vinegar.
• Mix the vegetables thoroughly in a bowl with your hand, add two finely chopped chili peppers to them, cover them with the prepared marinade and mix thoroughly again, squeezing them in your hands each time
• Roll the vegetables into prepared sterile jars in the usual way

Korean pickled spicy peppers

Pepper in tomato for the winter

• Approximately five kilos of fresh and fleshy bell peppers must be seeded and cut into petals
• in a separate saucepan you should prepare the tomato sauce: dilute half a liter of tomato paste in about two liters of water, add 100 grams of salt and add no more than a glass of sugar
• After dissolving the salt and sugar, add a glass of vegetable oil and half a glass of vinegar to the tomato sauce.
• The tomato sauce is brought to a boil. After this, chopped peppers are sent to the boiling pot and stewed in it for about twenty minutes
• During this time, the jars are thoroughly sterilized
• Squeeze a few cloves of garlic into the boiling sauce. The hot mass is poured into jars and rolled up for the winter

Video: “Sweet peppers in tomatoes for the winter”