Snack " Pickled bitter pepper for the winter” is not just a useful blockage. She is also famous for her excellent taste qualities! Co burning pods Many vegetables are preserved, and in different – ​​sometimes unusual – ways, giving them a twist. Often the spicy vegetable is salted, poured with brine and left to ripen for 1-2 weeks. It is also served with spices in a hot marinade sauce. Methods for preserving hot peppers are not as numerous as recipes for rolling Bulgarian sweet fruits; but also very varied and tasty. Pickling allows you to preserve vegetables and present them for consumption in the most appetizing form.

Bitter capsicum marinated in different fillings with the inclusion of new auxiliary ingredients. Salads and adjika are prepared on its basis. There are no restrictions on the choice of fruit varieties; only taken into account appearance, integrity (no spoilage or damage) and size of vegetables. So, ideally, pods with dense and even moderately hard flesh are selected. Definitely meaty! After all, thick-skinned fruits have more internal juice. It is from such a sample that the crispy, delicious snack. And for aesthetic beauty, you can choose multi-colored peppers.

Preparing the Pods

Peppers can be marinated whole or in pieces. Whole fruits look more interesting. But, despite the presentation in the preparation, seeds and internal partitions are removed from the pods. But this is done so carefully, using rubber gloves and kitchen utensils to avoid contact with skin essential oils. Specifically, they contain the bitterness of vegetables. And by removing the cores, the main part of the spice will “go away” with them. Next “Pickled hot peppers for the winter” recipes offer very simple methods Sealing of these vegetables, according to which they are stored for future use and preserve the entire range of vitamins contained in them.

Hot pepper is often used in small quantities as a seasoning that adds a spicy kick everyday dishes and vegetable preparations. For those who “like it hot,” we suggest trying to pickle hot peppers by preparing them great snack for the winter.

Appetizers made from hot peppers are widespread in the Caucasus, where they are invariably served with shish kebab, khash, kebabs, khachapuri and other national dishes.

Eating hot pepper is not recommended for people suffering from hypertension and diseases gastrointestinal tract. Even absolutely healthy person It is better to exercise moderation and caution, maintaining a balance of taste and spiciness.

Basic methods for preparing hot peppers

The easiest and most convenient way to prepare is drying. Hot pepper dries perfectly when room temperature without losing its taste and burning properties. Usually, for drying, it is strung on a thread, piercing the base of the stalk with a needle, and then used, breaking off into pieces of the required size or grinding into powder. When dried, pepper does not require any special storage conditions and takes up little space. Thanks to high content alkaloids, it itself is a good preservative, so it practically does not deteriorate and can be stored for a long time.

If you want to pickle hot pepper, then use cold (with subsequent storage of the workpiece in the refrigerator) or hot (with sterilization and sealing of jars) methods. At pickling Hot salting technologies are used, but with the addition of vinegar. Let's look at the most popular recipes.

The taste of hot pepper is so concentrated that salting it is easy to do without. minimum set ingredients: directly pepper, salt (not iodized) coarse grind and clean water.

Number of servings/volume: 1 l

Ingredients:

• hot pepper (fresh) – 0.7-1 kg;
• water for brine – 0.5 l;
• rock salt - 2 tbsp. l.

Cooking technology:

1. Wash the peppers, cut off the “tails” (stems) with scissors, leaving them up to 5-7 mm long.
2. Prick each pod with a fork or pierce it with a sharp knife in several places.
3. Place the pepper tightly in a clean, washed jar or other suitable container.
4. Prepare rich saline solution(you need a density at which raw egg will not sink in brine). To make the salt dissolve faster, it is recommended to heat the water.
5. Pour the chilled brine over the pepper so that no parts of it protrude above the surface of the liquid. The contents need to be pressed down with a plate or lid of a suitable diameter and a slight pressure should be applied. Cover the top with film or a towel.
6. Leave for several days in a warm place (from 3-5 to 10-14 depending on the temperature), allowing the pepper to ferment and salt.
7. Close the container tightly with a lid and store the workpiece in the refrigerator or cellar.

To slow down the fermentation process, before closing the jars with lids, you can pour brine into them on top vegetable oil(3-4 tbsp.) or add vodka (50 ml per 1 l). When prepared this way, the pepper turns out crispy and naturally spicy.

When processing hot peppers, it is better to use disposable gloves. If you feel uncomfortable, try not to rub your eyes, nose or lips with your hands.

This recipe is called “Tsitsak” by many people, since it is traditionally prepared using the bitter drink of the same name. Green pepper, but any other not too hot will do.

Number of servings/volume: 3 l

Ingredients:

• hot pepper (fresh) – 2.8-3 kg;
• salt – 250 g;
• garlic – 5-6 cloves;
• fresh herbs (dill, parsley and/or basil/oregano/celery) - 1 large bunch;
• water – 5 l.

Cooking technology:

1. Place the collected or purchased pepper (not washed) and leave it for 2-3 days at room temperature (covered from direct sunlight with a towel) so that it wilts a little and becomes softer.
2. Rinse the peppers with water, cut off too long stalks (not completely) and prick each pod with a fork or make several cuts with a knife at the base and top. This is necessary for faster and more uniform salting.
3. Prepare the brine: add salt to cold water and stir well until it is completely dissolved.
4. Wash the greens, peel the garlic and cut into slices.
5. Place half of the greens and part of the garlic on the bottom of the prepared container (it is better to use a plastic one, for example, a large bottle of purchased water with the neck cut off).
6. Fill the container with pepper, adding pieces of garlic. Place the remaining greens on top.
7. Pour in the brine, cover with a plate and press down with a weight so that all the peppers are immersed in the liquid. Leave for several days in a warm place to ferment. Readiness can be determined by the change in color (the green pepper turns yellow) and the density of the pods (when soaked in brine, they stop floating).
8. For further storage in a refrigerator ready pepper You need to put it in a colander and squeeze it out, put it in a convenient container and fill it with freshly prepared brine. So that the workpiece can be stored in normal conditions, the pepper should be thoroughly squeezed, compacted tightly into jars, covered with lids and placed in a pan of water or in the oven. If you prefer to sterilize the workpieces in a pan, then you need to install a wire rack or lay a cloth napkin on the bottom, pour in water and heat it to 30-50 ℃. Place the jars in a saucepan so that the water covers their shoulders and quickly bring to a boil over high heat. After this, the heat should be reduced and the contents of the cans should be allowed to warm up evenly with water boiling gently for 15 minutes. Then seal the jars tightly with lids, turn them over and leave for air cooling.

Delicious bitter salted pepper will perfectly complement the range winter snacks on festive table, it is also added to first courses for piquancy and spiciness.

This recipe is good because it heat treatment pepper becomes less spicy, but thanks to spices and spices it acquires rich taste and a delicious aroma.

Number of servings/volume: 1 l

Ingredients:

• hot pepper (fresh) – 1 kg;
• salt – 20-25 g;
• sugar/honey – 30-40 g;
• garlic – 3-5 cloves;
• Bay leaf– 2-3 pcs.;
• vegetable oil – 150 ml;

Technology preparations:

1. Wash the peppers, dry them on a towel, trim the stalks.
2. Pierce each pod with a knife at the base and cut from the top.
3. Wash the greens and chop finely.
4. Peel and chop the garlic.
5. Pour oil, vinegar into the pan, add salt, sugar and bay leaf. Boil.
6. Immerse the pepper in the boiling marinade (in several portions) and boil for 8-10 minutes.
7. Place all the peppers in a bowl, add chopped garlic and herbs, stir, pour in the boiling marinade. The cooled product can be placed in the refrigerator and started eating within a day. For winter storage boiled peppers should be placed in sterilized jars, boil the herbs and garlic in the remaining marinade for 2-3 minutes, pour it into the jars to the very top and immediately roll up with hot sterilized lids.

Bon appetit!

Pepper marinated in Georgian style with tomato

We offer you another version of the previous recipe that will delight lovers of vegetables in tomato.

Number of servings/volume: 1 l

Ingredients:

• fresh hot pepper – 1 kg;
• fresh tomato – 2-2.5 kg;
• salt – 20-25 g;
• sugar/honey – 30-40 g;
• garlic – 3-5 cloves;
• fresh greens (parsley and celery) - 1 bunch each;
• bay leaf – 2-3 pcs.;
• vegetable oil – 150 ml;
• natural vinegar (white wine) – 200-250 ml.

Cooking technology with tomato:

1. Process the pepper - wash, dry, trim the stalks; Pierce each pod with a knife at the base and cut from the top.
2. Prepare tomato mass from 2-2.5 kilograms of tomatoes by passing them through a meat grinder or grinding them in a blender.
3. Pour the tomato into a saucepan, bring to a boil, add salt, sugar, bay leaf, stir and simmer for 20-30 minutes over low heat.
4. Place the prepared pepper into the boiling tomato and boil it for 15-20 minutes after boiling again, stirring occasionally.
5. Add chopped garlic, herbs, oil and vinegar.
6. As soon as the mixture boils, remove the pan from the heat, put the peppers in sterilized jars, pour in the tomato and roll up.
7. Cover the inverted jars with a blanket and leave until completely cool.

With this preparation, the benefit is double: the pepper is served as an appetizer or a savory side dish for main dishes, and the tomato will compete with any purchased hot sauces.

Video

They talk about the secrets of pickling hot peppers experienced housewives in the following video recipes:

For several years she worked as a television program editor with leading producers of ornamental plants in Ukraine. At the dacha, of all types of agricultural work, he prefers harvesting, but for the sake of this, he is ready to regularly weed, pull, shed, water, tie up, thin out, etc. I am convinced that the most delicious vegetables and fruits – grown with your own hands!

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In Australia, scientists have begun experiments in cloning several varieties of grapes grown in cold regions. Climate warming, which is predicted for the next 50 years, will lead to their disappearance. Australian varieties have excellent characteristics for winemaking and are not susceptible to diseases common in Europe and America.

From varietal tomatoes you can get “your own” seeds for sowing next year(if you really liked the variety). But it is useless to do this with hybrids: you will get seeds, but they will carry the hereditary material not of the plant from which they were taken, but of its numerous “ancestors”.

Oklahoma farmer Carl Burns developed unusual variety multi-colored corn, called Rainbow Corn (“rainbow”). Grains on each cob - different colors and shades: brown, pink, purple, blue, green, etc. This result was achieved through many years of selection of the most colored ordinary varieties and their crossing.

Tomatoes have no natural protection against late blight. If late blight attacks, any tomatoes (and potatoes too) die, no matter what is said in the description of the varieties (“variety resistant to late blight” is just a marketing ploy).

You need to collect medicinal flowers and inflorescences at the very beginning of the flowering period, when the contents useful substances they are as high as possible. Flowers are supposed to be picked by hand, tearing off the rough stalks. Dry the collected flowers and herbs, scattered in a thin layer, in a cool room at natural temperature without access to direct sunlight.

The homeland of pepper is America, but the main breeding work on developing sweet varieties was carried out, in particular, by Ferenc Horvath (Hungary) in the 20s. XX century in Europe, mainly in the Balkans. Pepper came to Russia from Bulgaria, which is why it received its usual name - “Bulgarian”.

Compost is rotted organic remains of various origins. How to do it? They put everything in a heap, hole or large box: kitchen scraps, tops of garden crops, weeds cut before flowering, thin twigs. All this is layered with phosphate rock, sometimes straw, earth or peat. (Some summer residents add special composting accelerators.) Cover with film. During the process of overheating, the pile is periodically turned or pierced to bring in fresh air. Typically, compost “ripens” for 2 years, but with modern additives it can be ready in one summer season.

It is believed that some vegetables and fruits (cucumbers, stem celery, all varieties of cabbage, peppers, apples) have " negative calorie“, that is, more calories are expended during digestion than they contain. Actually in digestive process Only 10-20% of the calories received from food are consumed.

"Frost-resistant" varieties garden strawberries(usually simply “strawberry”) need shelter just as much as regular varieties (especially in those regions where there are snowless winters or frosts alternating with thaws). All strawberries have superficial roots. This means that without shelter they freeze to death. Sellers’ assurances that strawberries are “frost-resistant,” “winter-hardy,” “tolerates frosts down to −35 ℃,” etc. are deception. Gardeners must remember that no one has yet managed to change the root system of strawberries.

Almost every good hostess makes preparations for the winter. During the season of ripening vegetables, you really want to keep the colors of summer on your table even in cold weather. winter time. Nowadays you can buy any pickles in the store, but they will not contain the main ingredients - love and care, without which not a single homemade dish is complete.

One of the types of pickled preparations is spicy Bell pepper. This is what we will talk about in this article.

Why prepare hot peppers?

The benefits of this spicy vegetable include: rich content carbohydrates, proteins and fats. These are some of the main components human body and the need for them always exists. In addition, thanks to this vegetable, vision improves, circulation and the likelihood of nervous breakdowns decreases. Due to the pungency of taste this indispensable product dulls pain.

In addition to the health benefits, this vegetable alone brings pleasure to lovers of spicy food.

All these useful components of a savory product are not available to people with stomach problems. Acute for diseases such as gastritis, pancreatitis is contraindicated. This is its only drawback.

Having dealt with the reasons for preparing vegetables for the winter, let's move on to the main topic - pickled hot peppers, recipes for its preparation.

Safety

Before starting work, do not forget about protection. Hot peppers can be very irritating to the skin if exposed for long periods of time. And if there are even small and unnoticeable abrasions or cuts on your hands, the pain will be very strong, and even if you carefully wash off traces of the burning product, the sensations will remain for a long time. Components of this vegetable will remain inside the wounds, and microcracks will be washed out soap solution will not work.

Plus, this vegetable with its aroma can annoy Airways, causing sneezing or even burning of the nasal cavity and throat. To avoid unpleasant consequences, it is better to stock up on a medical face mask and a pair of gloves.

The simplest recipe for hot peppers for the winter

To create this dish you will need the following products:

• hot capsicum - 1 kg;
• salt - 1.5 tbsp. l.;
• sugar - 1.5 tbsp. l.;
• vinegar 9% - 3 tbsp. l.;
• hot water- 1.5 liters.

The vegetable should be placed tightly in the prepared jar and pour boiling water over. When the workpiece has cooled enough to be handled, pour the liquid into the pan. Add salt and sugar there. Boil and remove from heat. Without waiting for the liquid mixture to cool, pour in the vinegar. Pour the marinade into jars with pepper. Closing ready dish lid, this is always done when canning. Wrap the jar of canned hot peppers in a towel or other similar fabric and leave it like that for a day, turning the lid down. After this, you can send the marinated dish to wait for the cold winter.

Recipe for pickled hot peppers without vinegar

If in the first option the preparation for winter is ready in a day, then the pickling process without vinegar will take 8 days. It’s long, but for those who are opposed to the vinegar preservative, this recipe will be to their liking.

The following products will be required:

• hot vegetable - 1 kg;
• salt - 8 tbsp. l. (3 times);
• water - 1 liter (3 times).

Wash the vegetables, trim off the green stems and place in a convenient large bowl. Boil water with salt and send it hot to the pepper. Press down the workpiece with any suitable weight and leave it wrapped in a towel for 3 days. After soaking, the solution must be drained and the entire procedure repeated. Only this time it will infuse for 5 days. Drain the brine again and distribute the vegetables among the jars. Pour in exactly the same solution, but this time roll up the jars. Closed jars put away so as not to be tempted and open when winter comes.

Such simple recipes, which are presented above, can be varied by any seasonings according to your taste and desire. Garlic, fresh and dried herbs, bay leaf, you can add peppercorns. A variety of additional ingredients will only add piquancy to the spicy snack.

Recipe for pickled spicy snacks for the winter

For special connoisseurs savory snack it's simple perfect recipe. Peppers prepared according to this recipe are perfect as addition to side dishes, so it will become a complete meal on the table.

The following products need to be prepared:

• hot pepper - 1 kg;
• seasonings (bay leaf, allspice, dried dill and garlic) - to taste;
• honey - 1 tbsp. l.;
• olive oil - 1 cup (200 ml);
• Apple vinegar- 1 glass (200 ml).

Wash the capsicums, place the dry vegetables in a jar in rows, pressing tightly. Each row is laid with prepared seasonings, namely slices of garlic, dried herbs and sweet peas. After filling tightly, pour the workpiece with a mixture of vinegar, oil and honey. Close the finished product with a lid, carefully wrap it with a warm towel and leave it like that. in the warmth for 3 weeks. Remove after time has expired ready-made snack in the refrigerator or other cold place. The most difficult thing remains, do not touch the spicy vegetable until winter!

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. Good alternative famous adzhiki. Great combination hot pepper differs from tomato not only amazing taste, but also attractive appearance.

You need to prepare the following ingredients:

• hot chilli pepper - 1.5 kg;
• fresh tomatoes - 3 kg;
• vegetable oil- 1 glass (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 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. 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 last type is needed in this recipe because of its ability to save natural color pickled product.

Prepare the following products:

• hot pepper - 40 pcs.;
• brown sugar - 100 gr;
• black peppercorns - 15 pcs.;
• peas allspice- 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 Bell pepper with straws. Mix all ingredients and place in jars.

Pour the vinegar into a saucepan, add all the other ingredients and boil. Hot marinade Pour 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 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 lovers thrills V cold winter, warming and boosting immunity.

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 light golden brown crust, then cover with a lid and put out within a few minutes. Finished product transfer to 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 required quantity, 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 for spicy dishes. This burning taste in their cuisine it is present in everything from vegetables to fish. Most main secret piquancy Asian dishes lies in the seasoning, the recipe for which is presented below.

We will need the following products:

Garlic for better cleaning It's better to soak it first cold water and leave to soak overnight.

Wash the vegetables. bell pepper cut 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 also any other.

Above are recipes, the main ingredient of which is the most spicy vegetable. But this type of pepper is even more common as a spicy addition to various types 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 a homemade pickled vegetable opened from own reserves 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.

Pickled hot peppers provide a great opportunity to enjoy spicy taste vegetables and receive the benefits of the product throughout the year. Stock up on this spicy snack for future use and please yourself and your family until next season.
Recipe contents:

Hot pepper is a spicy vegetable that can add spiciness and brightness to any dish. You can prepare it for the winter in a lot of ways: pickle it whole or cut into pieces, pickle it, ferment it, dry it, preserve it in vinegar, lemon juice and other ways. You can use pepper of any color for this, red, green, yellow, and even black. If you are an amateur savory dishes, then be sure to stock up on hot pepper. Along with such additives as horseradish and garlic, it allows you to add unique flavor notes to any dish.

Many lovers and eaters of spicy food have never even thought about why scalding hot peppers make us “cry”. Scientists answer this question as follows: hot pepper, when consumed, stimulates the production of endorphins, i.e. hormone of happiness. At this moment, the brain receives a signal that a dangerous severity is approaching, but in fact it does not negatively affect the body. Endorphins are released into the blood and when a person eats spicy food, he enjoys it. Endorphins, in turn, provoke immune system, which improves blood circulation, reduces pain and relieves stress. Therefore, if you have a headache, it is recommended to eat a little hot pepper and the pain will go away.

• Calorie content per 100 g - 40 kcal.
• Number of servings - 1 can 350 ml
• Cooking time - 10 minutes to prepare food and a day to marinate vegetables

Ingredients:

• Hot capsicum - 10 pcs.
• Carrots - 0.5 pcs.
• Garlic - 3 cloves
• Salt - 1 tsp.
• Sugar - 1 tsp.
• Table vinegar- half a can
• Drinking water- half a can

Preparing pickled hot peppers

1. Wash the hot pepper, dry it and cut it into slices about 3-5 mm thick. There is no need to remove the grains, but you should not collect those that have fallen from the pods either. Peel the carrots, rinse and also cut into rings. Do the same with the garlic: peel and cut into rings.

2. Prepare the container. Glass jar You only need to wash it, do not sterilize it under steam. Place some of the chopped peppers at the bottom.

3. Place some carrots and garlic on top.

4. Continue adding all the vegetables one by one, alternating a layer of peppers and carrots with garlic. Fill the jar in this manner to the very top.

5. Pour vinegar over vegetables and drinking water. Their proportions should be 1:1.

6. Then sprinkle salt and sugar on top.

7. Seal the container with a lid and lightly shake the twist so that the salt and vinegar are evenly distributed.

Having prepared pickled hot peppers for the winter, recipes with finger-licking photos will help prolong the enjoyment of your favorite vegetable and give your dishes a touch of spicy zest.

When choosing a recipe for blanks, we place certain demands on it, and this is not accidental. Some recipes, no matter how tasty they are, do not foresee long storage, and sometimes they forget to mention it. As a result, product, funds, time and hope are lost.

That is why it is necessary to mention that the recipes below are:

• verified;
• tasty;
• can be stored for a long time (subject to the preparation technology)

Pepper in vinegar “Easy and simple”

Probably every housewife has a jar of this pepper in her kitchen cabinet. Making such a preparation is not only easy, but also easy and quick.

IN liter jar add red, capsicum and hot peppers and fill with 9% table vinegar, such as is sold in regular stores. Cover nylon cover and put it on the shelf in the kitchen cabinet.

After 2-3 weeks, the pepper becomes juicy, tender, moderately pickled and very tasty. This product can be stored for a very long time.

Having prepared such a pepper, hot, pickled, for the winter, simple and reliable, it can be used both in pure form and in cooking. Suitable for use and spicy vinegar, which can be added to dishes and preserves.

"Easy and simple with onions"

Using previous recipe When peppers are pickled in pure vinegar without additives, you can diversify it by adding onions to the jar.

For this purpose it is better to take small onions. Having cleaned them, they are put into a jar whole, and if they are too large, they are cut in half.

This pickled onion and pepper turns out very juicy, tasty and piquant, even true gourmets will appreciate the taste of the spicy vegetable.

Oriental food recipe

It's no secret that in the east spices and spices are more in demand than in Europe. It is from there that we adopt the experience of using spicy incense in culinary arts Here is a hot pepper for the winter in Armenian style, which we liked.

When preparing a savory dish, you should especially pay attention to the fact that the pepper should be thick-walled, dense and elastic. Special preparation no vegetable required. It is enough to wash it and dry it with a napkin.

To prepare this preparation, you need to heat the pepper. You can do this in several ways:

1. Blanch in boiling water for 1-2 minutes, followed by dipping in cold water;
2. Fry in a frying pan until the skin cracks;
3. Warm in the microwave for 1-2 minutes at the highest impulse;
4. Grill or barbecue;
5. Bake in the oven until softened.

• water - 500 ml;
• vinegar - 100 ml;
• sunflower oil - 500 ml;
• sugar - 100 g;
• salt - 100 g.

This proportion of marinade is based on 3.5 kg of red hot pepper.

All ingredients are placed in a saucepan and brought to a boil. Place prepared hot peppers into the boiling marinade and bring to a boil.

At the same time, the jars and lids are prepared in your traditional way.

Place 1-2 slices of garlic on the bottom of the prepared container, and pepper is placed on top. The marinade is poured on top and rolled up with metal lids.

Pickled pepper

For pickling, not only well-ripened fruits are used, but also green ones. However better preparation looks when all the fruits are of the same degree of maturity.

The pepper is pricked through with a fork; this procedure will allow the brine to get inside the hollow fruit.

• pepper - 3 kg;
• water - 5 l;
• salt - 1 tbsp.;
• garlic - 1 head;
• spicy herbs (basil, tarragon, oregano, parsley) 100 g each

You can pickle in any container that allows you to put pressure on top of the fruit so that there is brine on top of your finger.

Place at the bottom of the container spicy herbs and peeled garlic. We dilute salt in water and then fill the peppers with brine. Cover with a linen napkin and apply pressure.

We send the container to a cold place. The fermentation process will take place over 3-4 weeks.