Chili peppers (hot, bitter) canned. How to pickle hot, sweet, bitter, chili, and bell peppers for the winter? Recipes for pickled and canned peppers for the winter in jars, without sterilization, with vegetable oil

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Caucasian hot pepper

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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.

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Armenian marinated hot peppers with herbs

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This template is very useful for 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.

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What do you need:

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hot hot pepper - one kilogram;

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

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

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garlic - 50 g;

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table salt - 50 grams;

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drinking water - one liter.

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Preparation:

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

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

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

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Meanwhile, process jars and lids.

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Tear off all the leaves from the grass stems.

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

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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.

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

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

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

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Chili pepper (hot, bitter) canned

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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).

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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

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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 l-1 l jars. Therefore, we divide the products depending on the volume of the can.

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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.

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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.

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Hot peppers for the winter

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Ingredients:

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

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Garlic – 1 piece (head)

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Green cilantro – 3 pieces (sprigs)

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Dill - 3 pieces (sprigs)

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Mint greens – 1 piece (sprig)

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For the marinade:

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Water - 500 g

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Grape vinegar - 100 g

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Salt - 1 teaspoon

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Sugar - 2 teaspoons

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Coriander seeds - 2 teaspoons

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Black peppercorns - 5-7 pieces

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Allspice peas - 2-3 pieces

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Cloves - 1-2 pieces

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.

Preparing hot peppers for the winter

Peppers prepared in the following way will be spicy, crispy and with a slight sourness. For a liter jar you will need:

capsicum hot peppers (choose thicker fruits, of any color) in an amount sufficient to tightly fill the jar;
several (4-5) garlic cloves;
vinegar: essence 70% - 1.5 teaspoons, 9% - 55 ml;
Bay leaf;
dry dill, salt, black.

Cooking technology

Wash the jars and sterilize them. Rinse the spices and arrange them in containers: garlic, cut in half, dill branches, peas and bay leaf. Cut off the tails of the hot pepper pods. Place in jars. Pour salt, add hot water and vinegar, cover with sterile lids. Place a cloth (at the bottom) in a pan of water and place the jars to sterilize for 10 minutes from the moment they boil. Then roll up the lids.

Pickling hot peppers for the winter without sterilization

This recipe will appeal to all lovers of spicy snacks.

Recipe Ingredients:

bitter capsicum (1 kg);
a liter of water (enough for four 700-gram jars);
8 full spoons (tablespoons) of sugar;
200 ml 9% vinegar;
spices as desired.

Cooking technology

Harvesting bitters begins with the pods being washed and dried. Then prepare the filling. To do this, you need to mix water with salt, sugar, vinegar. Place spices in sterilized jars and compact the pods. without sterilization will require double filling. The first time you should fill the containers with boiling water. Leave for 15 minutes and drain the water. Then pour the prepared marinade over the pepper. The finished snack should be screwed under the lids and left to cool. Preparing hot peppers for the winter without sterilization is a simple and quick way to preserve the product. The pepper will stand for a long time, the brine will remain clean and light.

Hot pepper: preparing a snack for vodka

Ingredients (indicated for a liter jar):

hot pepper pods (enough to fill tightly into a jar);
a teaspoon of salt;
half a teaspoon

Cooking technology

Rinse the pepper, remove the seeds (wear gloves), pour boiling water over it and place under pressure for several hours. This procedure will relieve the pods of bitterness. Drain the water, put the peppers in jars, add spices (garlic, peppercorns, etc.), pour boiling water, season with salt and vinegar. Sterilization - 30 minutes. Screw the lids on the jars and the snack is ready.

Canning hot peppers for the winter

The Hungarian recipe involves using the following set of products: capsicum (bitter) - 1 kg.

For the brine:

liter of water;
7-8 full spoons (tablespoons) of sugar;
a little more than a glass (250 ml) of vinegar 9%;
3 full spoons (tablespoons) of salt;
aspirin tablet.

Cooking technology I

Prepare the pepper by removing the seeds, cutting in half, and rinsing. Place into jars. Prepare the brine by mixing water with sugar, vinegar and salt. Pour over the pepper and leave overnight. Overnight, some of the brine will be absorbed into the pods. Therefore, in the morning you will need to cook a little more and fill the jars. Sterilize the containers, add aspirin and screw on the lids. It turned out to be a spicy pepper appetizer.

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

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

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

Beneficial properties of hot pepper

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

Areas of application:

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

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

Types of hot pepper

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

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

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

Plant varieties are divided into main categories:

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

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

How to select and prepare a product for preservation?

The preservation process will help preserve the beneficial properties of the product for a long time, while somewhat reducing its pungency.

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

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

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

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

How to grow more crops?

Any gardener and summer resident is pleased to receive a large harvest with large fruits. Unfortunately, it is not always possible to obtain the desired result.

Plants often lack nutrition and useful minerals

It has the following properties:

Allows increase productivity by 50% in just a few weeks of use.
You can get a good one harvest even on low-fertility soils and in unfavorable climatic conditions
Absolutely safe

Hot pepper for the winter - recipes

Pickled hot pepper

Product set:

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

Spices (optional):

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

Cooking technology:

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

Stuffed hot peppers

Required ingredients:

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

Cooking technology:

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

Stories from our readers!
“I am a summer resident with many years of experience, and I started using this fertilizer only last year. I tested it on the most capricious vegetable in my garden - tomatoes. The bushes grew and bloomed together, they yielded more than usual. And they did not suffer from late blight, this is the main thing.

Fertilizer really gives more intensive growth to garden plants, and they bear fruit much better. Nowadays you can’t grow a normal harvest without fertilizer, and this fertilizing increases the amount of vegetables, so I’m very pleased with the result.”

Armenian hot pepper

Required ingredients:

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

Cooking technology:

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

Pickled hot peppers without sterilization

Ingredients required for a 700 gram jar:

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

Cooking technology:

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

Pickled hot peppers with honey

Required ingredients:

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

Cooking technology:

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

Pickling hot peppers

Required ingredients:

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

Cooking technology:

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

Methods for drying hot peppers

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

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

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

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

We all use bell peppers for future use in different forms. But today I will tell you how to prepare pickled hot peppers for the winter.

“Spark” of tomatoes, garlic and hot peppers for the winter

First, I’ll share a recipe for a winter snack “Spark” made from tomatoes, garlic and hot peppers, which is suitable for meat dishes, potatoes and just a snack.

Necessary products for cooking:

3 kilograms of tomatoes;
150 grams of hot pepper;
A kilogram of sweet pepper;
7 heads of garlic;
A third of a glass of vinegar;
A tablespoon of sugar;
A glass of salt.

How we do it:

Twist the washed and peeled vegetables.
Add the remaining ingredients to the vegetable mixture.
Mix well and leave for ten hours until the liquid separates.
Drain off the liquid that has collected on the surface.
We put the remaining mixture into jars, close them, and store the “Spark” appetizer in the basement or refrigerator.

“Ogonyok” with walnuts

Let's prepare:

A kilogram of tomatoes;
20 pieces of walnuts;
2 pieces of hot pepper;
Half a kilogram of bell pepper;
Large horseradish root;
300 grams of garlic;
50 grams of parsley;
70 grams of dill;
A third of a glass of vinegar;
A third of a glass of vegetable oil;
Half a dessert spoon of salt;
Half a glass of sugar.

Preparing the snack:

Twist the prepared vegetables, herbs, and nuts.
Salt, add sugar, oil, vinegar. Stir the spicy snack until smooth.
Place in small glass jars and place in the refrigerator.

Note: to reduce the spiciness, the sauce can be served mixed with sour cream.

How to pickle hot peppers for the winter: a simple recipe

A really simple recipe for pickling hot peppers for future use.

A kilogram of hot pepper;
Liter of water;
A glass of sugar;
A glass of salt;
Partial glass of vinegar.

Let's start cooking:

We wash the pods and let them dry. Place tightly in sterile jars. We will cook without sterilization, but with double filling.
Pour boiling water over the fruits. Let stand for 15 minutes, pour out the water.
Refill with marinade prepared from water with salt, sugar and vinegar.
We screw on the lids, let it cool, and put it in storage.

Pepper pods in spicy marinade

We will need:

350 grams of hot pepper;
A glass of apple cider vinegar;
Head of garlic;
3 sprigs of dill;
3 sprigs of cilantro;
Sprig of mint;
500 milliliters of water;
Dessert spoon of salt;
1.5 tablespoons coriander beans;
A third of a glass of sugar;
Laurel leaf;
2 clove buds;
Pepper mixture.

We pierce the washed capsicum in the area of the stalk.

Rinse the greens and peel the garlic.
Place the bitter pods in a container, add boiling water, cover with a lid, and let stand for 5 minutes. Pour out the liquid, pour in new boiling water again. Repeat 5 times.
Prepare the marinade from all the products specified in the recipe by boiling it for 3 minutes. Add vinegar at the end of cooking. Set aside, cover with a lid and let it sit.
Place the fruits in a sterilized jar, fill them with marinade and spices to the edge of the neck, and twist them. Wrap up for a day.

We transfer the cooled preservation to the cellar.

Hot pepper for the winter in Armenian style

I’ll tell you how to marinate hot capsicums for the winter in an unusual way in Armenian.

2 kilograms of hot pepper;
4 heads of garlic;
70 grams of salt;
A large bunch of parsley;
250 milliliters of vegetable oil;
One and a half glasses of apple cider vinegar.

How to cook:

Wash the fruits, make longitudinal cuts, remove the seeds.
Chop the garlic and parsley and mix with salt.
Place the pods in a bowl, sprinkle with the prepared mixture. Leave with the lid closed for a day.
Mix oil and vinegar. Fry the infused fruits in this mixture.
We transfer them to dry, sterile jars, cover with lids, sterilize for twenty minutes, and roll up.

After air cooling, we take it to the cellar.

Whole pickled hot peppers for the winter in jars

I suggest preparing pickled hot peppers for the winter using two recipes. One of them is with butter, and the other is with honey.

With butter

For the first recipe we will need:

A kilogram of hot pepper;
A glass of vinegar;
2 glasses of vegetable oil;
Medium head of garlic;
A heaped tablespoon of salt;
Half a glass of sugar;
4 small bay leaves;
14 peppercorns.

Wash the pods and cut off the tails. Peel the garlic and separate it into cloves.

Bring a liter of water with sugar, salt, spices, oil, garlic, vinegar to a boil. Cover with a lid.
Place the fruits into the boiling marinade in two stages and blanch for 5 minutes.
We sterilize two liter jars in the usual way. We put the seasonings from the marinade into each, place the pods tightly, pour boiling sauce over them, and roll them up.
Cover with a thick blanket and let cool.

We take the workpiece out for storage in a cool place.

Pickled peppers with honey

Let's take a liter jar:

Hot peppers;
60 grams of honey;
30 grams of salt;
A glass of apple cider vinegar.

We prick the washed fruits at the stem, place them tightly in a jar, and fill them with marinade. To prepare it, thoroughly mix vinegar with salt and honey.

We close the snack with a nylon lid and store it in the refrigerator or basement.

How to cold pickle hot peppers for the winter

Now I will tell you how to seal hot peppers for the winter in a cold way.

Have to take:

A kilogram of hot pepper;
A large bunch of dill;
100 grams of garlic;
A bunch of parsley;
50 grams of salt;
Liter of water.

How to prepare:

Place herbs, garlic, and washed hot peppers into sterilized jars.
Pour a liter of water into an enamel container and add salt. Let it boil, cook for a few minutes.
Remove the filling from the stove and cool.
Pour the cooled brine into the glass container with vegetables.
We close the workpiece with a nylon lid.

We put it in the refrigerator for storage.

Hot peppers for the winter “Yummy”: my recipe

When making vegetable preparations for the winter, I always close several jars of hot pepper whole. This pepper goes well with meat and vegetable dishes.

We will need the following ingredients:

700 grams of hot pepper;
2 large heads of garlic;
10 black peppercorns;
10 peas of allspice;
A glass of wine vinegar;
Liter of water;
A tablespoon of salt;
A tablespoon of sugar;
A few sprigs of parsley and basil;
2 dessert spoons of ground coriander.

How to pickle:

Since we will be covering the whole pepper, we need to carefully select the fruits. They must be well ripened, without damage or stains.
We pierce selected washed vegetables with a toothpick near the tail. Place in a cooking container. Fill with water and bring to a boil.
Boil for three minutes, without letting it boil too much. Remove the pan from the stove and cover it with a lid. The fruits should be in hot water for fifteen minutes.
To prepare the filling, pour water into the bowl, add salt, sugar, whole cloves of garlic, herbs, and spices. Bring to a boil.
Add vinegar and cook for three minutes over high heat. Remove the brine from the heat and leave with the lid closed for ten minutes.
Place herbs and garlic from the infused brine at the bottom of the prepared jars. Carefully place the pods. Place herbs and spices on top. Fill with marinade.
We seal it hermetically. Leave it warm for a day.

Then we take it out for storage.

Spicy winter snack made from tomatoes and chili peppers: recipe

This appetizer made from tomatoes and chili peppers is quite spicy, but very tasty and aromatic. Since this is a simple recipe, even a novice housewife can prepare it.

We take the following products:

2 kilograms of tomatoes;
500 grams of chili pepper;
4 large heads of garlic;
Three quarters of a glass of sugar;
A glass of salt;
A quarter cup of vegetable oil;
70 milliliters of vinegar;
A bunch of dill.

How to close:

Cut the washed tomatoes into several parts and twist them.
We clean the peppers from seeds, remove the stem, and cut into large rings. Finely chop the greens.
Place the twisted tomatoes in an enamel container, add vegetable oil, sugar and salt.
Bring the sauce to a boil over medium heat, then add the vegetables. Cook the appetizer over low heat for twenty minutes. At the end of cooking, add herbs, chopped garlic, and vinegar.
After cooking, place the workpiece in jars and seal it hermetically. Wrap it in a blanket and leave it to cool until the morning. We put it away for storage in the cellar.

I advise you to pay attention to the video recipe for preparing hot peppers for the winter.

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:

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.
The greens are washed under cool water, the leaves are separated from the branches.
The garlic head is disassembled into slices.
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.
Then the liquid is drained into the sink, and the chili is poured with fresh boiling water. This procedure is repeated 5 times.
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.
After the water boils, vinegar is poured into it and the mass is cooked for another 3 minutes.
Next, the marinade is removed from the heat, covered with a lid and left for 15 minutes.
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.
The workpiece is filled to the brim with marinade, the peppers are lightly crushed with a fork.
Next, the jar should be rolled up, turned over and wrapped in warm cloth for 1 day.
This preparation is stored in a cool, dark place. The snack should be eaten no earlier than a week later.