Many people enjoy canning various fruits and vegetables, as well as dishes made from them. Pickled hot peppers are classic dish, without which no one can do big feast. Canning recipes are very diverse and there is sure to be one that suits your taste. These blanks can be a great help in winter period years when it is sometimes difficult to find tasty fresh vegetables fruits.

Basic Recipes

People who love to eat deliciously claim that the hot pepper snack has unique property - improves the taste of food. Many lovers of fatty and heavy foods certainly have several jars of this super delicacy in their cellar. The important thing is that most recipes for pickling and fermenting everyone’s favorite vegetable are done without adding large quantity does not apply preservatives great harm health. But, the main thing is to use moderation in everything and not to overindulge in the amount of bitter snacks.

There are several basic recipes for preparing this vegetable for the winter:

• Pickled bitter pods;
• Chili with tomatoes;
• Simple recipe;
• Workpieces without sterilization;
• Georgian hot pepper;
• Canning in Armenian style.

Pickled bitter pods

This recipe for preparing pepper differs from others in that there is enough left in the fruit. natural juice, and they do not lose their original hardness and aroma. You can marinate the pods in different ways:

• Leaven;
• Pickle;
• Marinate in your juice.

In order to pickle a vegetable and be able to store it in this form for a long time, You will need the following ingredients:

• Chile different colors;
• Garlic cloves;
• A few tablespoons of vinegar;
• A few pinches of salt;
• Herbs and spices to taste.

As a rule, everything is placed in glass jars and covered with lids. First, the containers must be poured with boiling water or sterilized. This will keep the marinated snack fresh for as long as possible.

The cooking sequence is as follows:

Chili with tomatoes

For variety, you can preserve bitter chili with different vegetables, this will help add different notes to its taste. The most common mixture is peppers and tomatoes. They add some sourness to the dish, smoothing out the spicy taste.

In order to preserve this snack, you need to take a glass container, a jar is best, and the following ingredients:

• Hot chili - 500g;
• Tomatoes - 4 pcs.;
• Garlic - head;
• Refined oil- 100g;
• Salt - to taste.

Tomatoes and peppers are washed under running water. Tomatoes must be cut into slices, and the stalks must be cut off from the pods and the seeds removed. The garlic should be divided into cloves and peeled. Then pass it through a press. Vegetables are chopped using a meat grinder, garlic and spices are added. In an enamel container, it is best if it turns out to be a saucepan, you need to transfer the resulting mixture and put it on the fire.

After everything boils, you need to keep the pan on low heat for about thirty minutes. Next, in this semi-boiling state, everything is put into jars, sterilized for fifteen to twenty minutes and rolled up.

Easy way

The simplest canning recipe hot pepper- this is the whole preparation. There is no need to cut off the stalk or clean out the seeds.

To prepare the snack you will need very simple ingredients:

• Chile;
• Large spoon of salt;
• Large spoon of sugar;
• Fifty grams of vinegar.

For pickling, you will need sterile glass containers; they can be of any size. The cooking process is very simple and even a novice cook can handle it:

• A whole, well-washed vegetable is placed in a container, after which it is poured with boiling water and left in this form for a couple of tens of minutes;
• Then the boiling water must be poured into a saucepan and spices and vinegar added to the liquid;
• As soon as the resulting marinade boils, you need to pour it over the pods in the jars and roll them up.

It is important to remember that only the pods can be used for food; it is better not to use the marinade itself, as it turns out to be very spicy and can be harmful to health.

Workpieces without sterilization

You can pickle pepper pods without adding preservatives. In this case, the taste of the prepared vegetable will resemble fresh one. Preparing a snack according to this recipe is not difficult, the main thing is to do everything in strict sequence. Can for a long time Store such pods in some cold place, for example, in the refrigerator, even without sterilization, the pods will not spoil.

In order to preserve vegetables, you will need the following ingredients:

• Two to three kilograms of chili;
• Three large spoons of salt;
• Vinegar.

You can make a marinade in which the vegetable will retain its taste by special recipe, which is very popular in Crimea and surrounding areas:

• The pods must be washed and dried.
• Cut off the stalks and remove the seeds.
• After this, the pepper is cut into small pieces.
• Grind the pepper in a meat grinder and mix with salt.
• After this, the mixture is placed in small jars and rolled up.

Georgian hot pepper

Pickled hot peppers are the main dish of the national Georgian cuisine. Not a single large feast is complete without this wonderful vegetable.

In order to preserve peppers, you need the following ingredients:

• Hot pepper - 2 kg;
• Garlic - 150g;
• Refined oil -150g;
• White vinegar- 500g;
• Fresh parsley;
• Sugar - 3 spoons;
• Celery root - 100 gr.;
• Spices.

You need to start preparing the dish by preparing the pepper pods. They are thoroughly washed and cut on one side. It is advisable to try to make the same cuts on all the peppers.

Canning in Armenian

Features of cooking pepper Armenian recipe is that peppers must be fermented before preservation. For canning, it is better to choose green vegetables that are long and thin in shape, this will give the dish an interesting look.

To prepare you need the following ingredients:

• Hot pepper - 6 kg;
• Head of garlic - 2 pcs.;
• Dill - a bunch;
• Salt - 2 cups.

Before you start canning the pepper, dry it a little. This is done like this: lay out the pods in a thin layer on the surface and leave it there for several days so that it wilts a little. It is important to do this when room temperature so as not to dry out the vegetable and spoil its spicy taste.

Then the preparation itself begins:

Whatever canning recipe is chosen, this dish always turns out bright and memorable. Chili is enjoyed by many people who want to add variety to their food.

Calories: Not specified
Cooking time: Not indicated

A simple marinating technique can transform hot pepper delicious unusual dish, a great appetite stimulant. Winter is the season of colds, and this spicy snack will come in handy. Hot pepper contains substances that have a preventive effect, protecting the body from various acute respiratory infections. It must be remembered that over time the spiciness of the pepper weakens. If you can’t resist the temptation and open the jar in September, you will realize that on your plate lies a real scalding-spicy “dragon’s breakfast.” But by December-January, the taste of pickled peppers noticeably softens.
Preparation of the day: pickled hot peppers for the winter.

- hot pepper – 1 kilogram;
- garlic – 2 heads;
- currant leaves;
- mint sprigs;
- allspice peas;
- dry clove buds;
- black peppercorns;
marinade:
- water – 2 liters;
- salt – 3 tablespoons;
- sugar – 3 tablespoons;
- vinegar – 6 tablespoons.

Recipe with photos step by step:

1. To pickle hot peppers for the winter you will need 3 liter jars, which are pre-sterilized. The peppers are sorted, each pod is pierced with a needle in two or three places. The stalks are shortened by half.




2. Place three sprigs of mint, four blackcurrant leaves, three cloves of garlic, several peppercorns and three buds of cloves at the bottom of each jar.




3. Place the hot pepper pods vertically, trying to fill the entire space of the jar. Too long copies are shortened.




4. The pepper tails should not protrude above the edges of the jar.






5. The jars are filled with boiling water, closed with sterilized metal lids and left in this position for 10 minutes.




6. Then they put it on the jars. plastic lids with holes and convenient “spouts” for draining liquid. They allow you to carefully drain hot liquid without fear of accidental splashes.




7. When preparing the marinade for hot peppers, add a dozen currant leaves to the pan. Add salt and sugar to the water and bring the liquid to a boil.
8. Add vinegar to the boiling marinade and immediately pour the liquid into jars.



9. The jars are sealed, turned over, and wrapped. The cooled preserves are laid out on pantry shelves.






Marinated hot peppers are served chilled, garnished with them.

Fans of spicy snacks are looking forward to the ripening season of hot peppers in order to stock up more for the winter. Hot peppers can be eaten not only fresh, they can be added to other preparations, salted and even pickled.

If you can't live a day without spicy and spicy dishes, and hot pepper is always present in your diet, then you definitely need to make preparations for the winter. It turns out that spicy food is not harmful, but on the contrary, in small quantities it is even beneficial for the body. Hot pepper contains many B vitamins, as well as vitamin K, C, E and A, PP, a lot of iron, potassium and even phosphorus. People suffering from diseases of the stomach and intestines should be especially careful when consuming bitter foods, or it is better to avoid them altogether.

How to pickle hot peppers - method one

Let's take a closer look at what will be useful for work:

• hot pepper – 1 kg;
• table vinegar 9% – 1 glass or 250 ml;
• vegetable oil – 1 cup;
• garlic – 1 head;
• salt – 1 tbsp. full;
• sugar – 4 tbsp. full;
• spices: Bay leaf– 2 pcs., allspice peas – 15 pcs.

How to pickle peppers:

• The peppers need to be washed thoroughly, sorted, and any damaged ones should be thrown away. Cut off the tails. It is advisable to work with gloves.
• Now you need to peel the garlic and rinse the bay leaf (with cold water).
• Water must be placed on the stove (1 liter) to boil. Put in a saucepan: sugar, salt, spices, pour in oil, garlic and the last ingredient - vinegar.
• You need to wait until the marinade boils and close the lid.
• As soon as the marinade begins to boil, add half a portion of the prepared pepper and blanch for 5 minutes.
• It is advisable to pre-prepare the jars and sterilize them in a convenient way. Place at the bottom of each jar: bay leaf, garlic, pepper, pour boiling marinade and immediately roll up the lid.
• For this amount of pepper and marinade, prepare two liter jars.
• After the lids have been rolled up, you need to turn the jars upside down, place them on a board, and wrap them in a warm blanket. The jars of pepper must cool completely, then they need to be stored in a cool place.

How to pickle hot peppers - method two

And in this recipe there is no oil, the pepper turns out to have almost the same taste as fresh.

What you will need:

• water – 1 l;
• table vinegar 9% – 2 tbsp;
• salt and sugar - 1 tbsp each;
• garlic - head;
• spices - black peppercorns, bay leaf - at your discretion;
• red hot pepper – 1 kg.

How to pickle peppers correctly:

• Wash the peppers, carefully trim the dry ends so that the pod itself does not open.
• Place spices in each jar. The bay leaf needs to be washed in cold water.
• Now we will make the marinade: pour water into the pan, add salt and sugar, and also pour out the vinegar.
• Wait for the marinade to boil, then add the peeled garlic into slices (no need to cut), bay leaf and black peppercorns, as well as pepper. You only need to cook for 7 minutes until the peppers are soft.
• The finished pepper should be placed in jars, the spices should be distributed: garlic, bay leaf and pepper, and poured with hot marinade. Immediately roll up the lids and place them upside down, be sure to wrap them up.
• When it cools down, take it to the basement, put it in a pantry or other cool storage place.

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

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

Interestingly, the common name for hot pepper is chili, which is just a colloquial form. The word “chili” is translated as “red”, but such a pepper can be not only red - it is known that the color can range from black-olive to yellow. Hot pepper is often also called cayenne pepper. Of course, everyone who loves this vegetable thinks in the summer during its harvest about how it can be prepared for the winter.

Recipes and methods for preparing hot peppers for the winter

Canned chili peppers in honey marinade e

You will need:

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

Preparation:

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

Next, you need to boil water and prepare a marinade of salt, honey and sugar (dip honey, salt and sugar into water and cook over low heat until completely dissolved). Pour the boiling marinade over the hot peppers and cover with a clean lid. They should stand until the jar can be picked up with bare hands without getting burned. Pour the brine back into the pan and bring to a boil. Pour over the peppers a second time. Let them sit for about 5 minutes. Drain and boil the brine again. Pour the boiling brine marinade over the peppers for the third time. Add vinegar to the jar. Cover with boiled lids. I use screw caps - it's very convenient. Closed jars turn upside down and let cool. Cooled jars of hot peppers can be stored at room temperature, but open jars need to be moved to the refrigerator for storage.

Hot pepper "pickled"

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

Wash the peppers and place them in jars, alternating with mint.

Pour boiling water over and let stand for 10 minutes.

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

Pour vinegar into the brine and pour into jars.

Add cloves, roll up and turn over.

Canned hot peppers for the winter.

According to this recipe canned hot pepper it turns out sour.

Filling a 700 gram jar:

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

How to pickle hot peppers for the winter:

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

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

Preparing the filling:

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

Pour boiling filling into the jars with pepper, roll the lids on the jars.

Recipe for pickling whole hot peppers

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

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

Recipe for pickling hot peppers

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

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

If you want to prepare hot peppers not whole, pay attention to the following recipe.

Twisted hot pepper recipe

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

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

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

Many housewives may find the following recipe even more interesting.

Recipe for hot peppers in tomato

You will need: small hot peppers, vegetable oil, homemade tomato juice, sugar, salt.

How to prepare hot peppers in tomatoes. Wash the peppers and remove the stems vegetable oil fry a little. Boil the juice squeezed from the tomatoes by half, strain and add sugar and salt to taste. Arrange the peppers among the jars, watering each row tomato juice. Seal the jars and sterilize for 20 minutes.

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

Recipe for preparing hot peppers without salt

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

How to prepare hot peppers without salt. Wash the peppers, place them tightly in sterilized jars, fill them to the very top with vinegar so that it completely covers the peppers. This pepper will be ready in a month (if stored in a dark place), or faster if you cut the pepper on one side or prick it with a toothpick.

The vinegar remaining after this preparation can be used as a dressing for various salads.

Recipe for making hot peppers without vinegar

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

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

The oil from this preparation can be used for salads.

The following recipe combines both previous preparation options.

Recipe for preparing hot peppers in oil-vinegar marinade

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

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

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

Marinated hot pepper V honey marinade

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

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

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

You can add small tomatoes to the marinade with hot peppers; they will turn out very spicy and very tasty..

We have reviewed various options hot pepper preparations for the winter, among which every cook can find an option to suit his taste. Good luck with your preparations and the most pleasantly spicy snacks!

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 one savory snack for future use and please yourself and your family until the 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:

• Bitter Bell pepper- 10 pieces.
• 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, you should 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.