Despite the fact that I am indifferent to hot peppers, every year I preserve several kilograms of this delicacy. My dad and husband call this pickled hot pepper “Gussar” and eat it in jars, and when guests from Germany come to us, they sort out the jars of pepper for souvenirs.

I took the recipe for regular pickled bell peppers as a basis. I only added garlic, celery stalks, and ground black pepper.

The result is a savory, delicious snack with a distinct pepper flavor and subtle hints of garlic. There is no specific taste of celery at all; it only complements the overall palette of this wonderful snack.

Preparing pickled hot peppers is easier than usual, because you don’t need to peel them, just rinse them well.

Ingredients:

• 3 kg hot pepper
• 2 heads of garlic
• 500 g celery stalks

Marinade:

• water 1 l
• sugar 1 cup
• salt 2 tablespoons
• vinegar 9% 180 ml.
• vegetable oil 1 cup
• ground black pepper 3 teaspoons

*Glass 250 ml.

Preparation:

Wash jars and lids in advance with soda and sterilize.

Wash the hot peppers under running water and let dry a little. It is convenient to do this in a colander.

Peel the garlic, saving whole cloves. Cut the celery stalks into small pieces 1.5 cm long.

Prepare the marinade: add salt, sugar, vinegar, ground black pepper and oil to the water, bring to a boil. Dip the pepper, garlic and celery in batches into the boiling marinade and cook for 5 minutes. from the moment of boiling.

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

Turn the jars over and cool.

You need to store such pickled hot peppers in the cellar or on the balcony. I'm not sure that the jars won't explode at room temperature, so it's better not to risk it.

I wish you bon appetit and delicious preparations for the winter!

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 allow for long storage, and sometimes they forget to mention this. 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.

Place red, capsicum and hot peppers in a liter jar and fill with 9% table vinegar, such as is sold in regular stores. Cover with a nylon lid and place it on a 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 its pure form and in cooking. Spicy vinegar is also suitable for use and can be added to dishes and preserves.

"Easy and simple with onions"

Using the previous recipe, when the 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 is no secret that herbs and spices are more in demand in the East than in Europe. It is from there that we adopt the experience of using spicy incense in culinary art, and we liked the hot pepper for the winter in Armenian style.

When preparing a savory dish, you should especially pay attention to the fact that the pepper should be thick-walled, dense and elastic. The vegetable does not require any special preparation. 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, the preparation looks better 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 spicy herbs and peeled garlic at the bottom of the container. 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.

Hot pepper is often used in small quantities as a seasoning that adds a spicy kick to everyday dishes and vegetable preparations. For those who “like it hot,” we suggest trying pickling hot peppers and making an excellent winter snack from it.

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 of the gastrointestinal tract. Even for an 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 at room temperature without losing its flavor and pungent 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. Due to the high content of alkaloids, it itself is a good preservative, so it practically does not spoil 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 when salting it it is easy to get by with a minimum set of ingredients: pepper itself, coarse salt (not iodized) 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 a saturated saline solution (you need a density such that a raw chicken egg will not sink in the 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 vegetable oil (3-4 tablespoons) into them on top of the brine or add vodka (50 ml per 1 liter). 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.

Many people call this recipe “Tsitsak”, since the bitter green pepper of the same name is traditionally used to prepare it, but any other not too hot one 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 the refrigerator, the finished pepper should be placed in a colander and squeezed out, placed in a convenient container and filled with freshly prepared brine. In order for the workpiece to be stored under normal conditions, the pepper should be thoroughly squeezed out, 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 assortment of winter appetizers on the holiday table; it is also added to first courses for piquancy and spiciness.

This recipe is good because when heated, the pepper becomes less spicy, and thanks to the spices and herbs, it acquires a rich taste and 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

Experienced housewives tell about the secrets of pickling hot peppers 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, she prefers harvesting, but for this she is ready to regularly weed, pull, shed, water, tie, thin out, etc. I am convinced that the most delicious vegetables and fruits are those grown with your own hands!

Found a mistake? Select the text with the mouse and click:

Ctrl + Enter

Do you know that:

Both humus and compost are rightfully the basis of organic farming. Their presence in the soil significantly increases the yield and improves the taste of vegetables and fruits. They are very similar in properties and appearance, but they should not be confused. Humus is rotted manure or bird droppings. Compost is rotted organic remains of various origins (spoiled food from the kitchen, tops, weeds, thin twigs). Humus is considered a higher quality fertilizer; compost is more accessible.

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”.

You need to collect medicinal flowers and inflorescences at the very beginning of the flowering period, when the content of nutrients in them is highest. 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.

“Frost-resistant” varieties of garden strawberries (more often simply “strawberries”) need shelter just as much as ordinary 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.

Oklahoma farmer Carl Burns developed an unusual variety of multi-colored corn called Rainbow Corn. The grains on each cob are of different colors and shades: brown, pink, purple, blue, green, etc. This result was achieved through many years of selecting the most colored ordinary varieties and crossing them.

A new product from American developers is the Tertill robot, which weeds weeds in the garden. The device was invented under the leadership of John Downes (creator of the robot vacuum cleaner) and works autonomously in all weather conditions, moving over uneven surfaces on wheels. At the same time, it cuts off all plants below 3 cm with the built-in trimmer.

One of the most convenient methods for preparing a harvest of vegetables, fruits and berries is freezing. Some believe that freezing causes the nutritional and health benefits of plant foods to be lost. As a result of the research, scientists have found that there is practically no decrease in nutritional value when frozen.

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.

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).

Spicy pepper is a very healthy plant with a low calorie content, which is highly valued by people who monitor their health and weight with the help of special diets. This plant is extremely useful and many notice its properties to cleanse the body of toxins and the digestive system of food that has stagnated there. Pepper fruits, even when cooked, equally contain many nutritional minerals. In addition to its beneficial properties for the figure, this plant has a unique taste that attracts even the most avid gourmets.

Also on our website you can find recipes that your whole family will enjoy.

Peppers can be pickled, as in combination with other vegetables, fruits and berries, or separately, as a light and dietary snack. Even so, the preparation will turn out to be very aromatic and will not leave indifferent anyone who tries it. By pickling this plant, you will not only pamper your taste buds with an exquisite taste, but will enrich your body with many nutritious minerals that will affect the body internally and externally.

After reading the recipes on our site, you can also prepare other delicious preparations, such as.

Ingredients:

• four hundred and seventy grams of spicy pepper;
• two grams of cloves;
• half a chili pepper;
• four grams of allspice;
• five hundred thirty milliliters of filtered water;
• six blackcurrant leaves;
• seven bay leaves;
• ninety milliliters of vegetable oil;
• sixty-four grams of sugar;
• seventeen grams of citric acid;
• seven grams of salt.

How to properly marinate spicy hot peppers:

1. Wash and sterilize all jars, lids and products that may be useful for pickling. Peel the spicy and chili peppers from seeds and tails, cut the spicy ones into slices six centimeters long, and finely chop the chili. Next, place in a deep bowl along with the bay leaf and cover with hot water for six minutes. Then place the spicy peppers in jars, stacking them vertically.
2. Pour water and oil into a large bowl, add finely chopped chili pepper and add the rest of the ingredients, mix and simmer for about twelve minutes. Pour the resulting marinade into jars into the appetizer.
3. Place a large bowl of water on the fire, initially placing a colorless cloth on the bottom. Carefully place the twists and keep over low heat for nineteen minutes. Remove the sterile preparations from the water and tightly close the lids with a clip.
4. Dry and place upside down under a warm cloth that traps heat. After seventeen hours, remove the twists from your storage area.

Armenian pickled spicy peppers for the winter

Most people love peppers, but they only sell and grow in the summer, so pickling them is a great way to enjoy them even in winter. Prepare it according to this recipe and you will get a very tasty, spicy snack.

For thrifty housewives, we have also prepared dishes that will not only decorate your dining table, but will also become a wonderful and tasty addition to your dinner.

Ingredients for half a liter of pickling:

• three hundred ninety grams of pepper;
• one hundred and forty milliliters of filtered water;
• four grams of salt;
• twenty-eight grams of cilantro;
• one bunch of parsley;
• fifty-seven grams of garlic;
• forty-five milliliters of vegetable oil;
• four grams of cinnamon;
• fifty-three milliliters of 9% acetic acid;
• seven grams of coriander;
• eighty-five grams of sugar;
• five carnation inflorescences;
• seven peas of allspice.

How to pickle spicy peppers:

1. Chop the pepper (clean, stem and seeds removed) into slices a couple of centimeters thick. Cut the cilantro into two centimeter squares, and chop the garlic and herbs very finely. Pack these and the remaining products from the recipe one by one into sterile jars and shake.
2. As in the recipe described above, sterilize the twists, just be careful, otherwise the food will fry in the oil and twist tightly.
3. Wrap the inverted twists in thick towels and cool for nineteen hours, then place them where you usually put winter twists.

Pickling peppers with apples

Sweet and sour apples go extremely well with juicy peppers. This marinating makes a wonderful appetizer, moderately sweet and watery.

Products:

• one hundred twenty milliliters of filtered water;
• four hundred twenty grams of pepper;
• eight hundred ninety grams of apples;
• seventeen grams of salt;
• one hundred thirty-five milliliters of grape vinegar;
• thirty grams of sugar;
• twelve grams of ground cinnamon;
• two grams of cloves.

Pickled spicy pepper recipe:

1. Chop the pepper fruits, prematurely washed and peeled of unnecessary parts, into slices six centimeters in size or leave whole. Core clean apples and cut into eight pieces. Pack these ingredients one by one into sterile jars.
2. Pour disinfected water into a deep bowl, pour in grape vinegar, salt and add the remaining ingredients in the recipe, and then boil for sixteen minutes over medium heat. Pour the hot mixture into jars with other ingredients.
3. Disinfect the pickling using the method described in the first recipe and close the lids. Place them under a thick cloth to cool for fifteen hours, and then put them in a cool and dry place.

Spicy peppers marinated for the winter with garlic

This salting can be used as an addition to marinating meat.

Products:

• four hundred and sixty grams of pepper;
• five blackcurrant leaves;
• eight grams of tarragon;
• two hundred fifteen milliliters of clean water;
• twenty-three grams of salt;
• one bunch of dill;
• five bay leaves;
• thirty-five milliliters of vegetable oil;
• two small heads of garlic;
• thirty-five milliliters of grape vinegar;
• two carnation inflorescences;
• four grams of rosemary.

How to pickle spicy peppers for the winter:

1. Wash all the products from the list above, and disinfect the containers in a way that is comfortable for you. Cut the pepper into pieces measuring four by four centimeters, and chop the peeled garlic and clean herbs into small pieces. Place all this in a deep container.
2. Place the bowl with pepper over low heat, add the remaining ingredients from the recipe and boil for sixteen minutes, stirring thoroughly. Pack into jars, disinfect and close with lids.
3. Wrap the prepared jars with twists in towels, and after eleven hours put them in the cellar or refrigerator.

Marinating spicy peppers for the winter with oranges

Spicy pepper itself is very beneficial for the human body. But by adding any citrus fruit, for example, orange, to such a preparation, you will provide yourself with all the necessary nutrients that are needed for the normal functioning of all systems. Plus, citrus fruits contain a large amount of vitamin C, which helps the human body protect against viral and colds.

Products:

• five hundred eighty grams of pepper;
• thirty-eight grams of sugar;
• three hundred ninety grams of orange;
• one horseradish leaf;
• twelve grams of dill.

Brine products:

• twenty-six grams of salt;
• three bay leaves;
• four hundred twenty milliliters of filtered water;
• thirty-nine milliliters of 9% acetic acid.

Pickled spicy pepper recipe:

1. Rinse the necessary products and disinfect containers and containers. Peel the seeds and tails, get rid of all problem areas on the pepper and cut into three-centimeter slices. Cut the orange into rings without peeling the zest, but wash it thoroughly. Pack these and other products one by one into jars.
2. Place the ingredients for the marinade in any deep container and boil for fourteen minutes. Pour the contents of this dish into the containers with the preparations. Disinfect the twists using the example of the first recipe and carefully tighten the lids.
3. Place the workpieces under a warm cloth for fourteen hours, then put them in a cold and dry place.

Pickled peppers stuffed with grapes

The pickled fruits of this plant cooked with grape berries are a rather unusual dish, but this does not mean that it is not tasty or healthy. This preparation can not only be used to season first and second courses, but can also be used as a dessert.

Products:

• six pieces of pepper;
• forty-three grams of grapes;
• thirty milliliters of honey;
• sixty-three milliliters of 6% grape vinegar;
• seven grams of salt;
• thirteen grams of ground cinnamon;
• four carnation inflorescences;
• four hundred and forty milliliters of filtered water.

How to pickle spicy peppers for the winter:

1. Wash all the products from this recipe, and disinfect the jars and other utensils using the best method for you. Remove leaves and stems from the grapes and soak in hot water for eight minutes. Remove the seeds from the pepper without cutting, but only by cutting off the part along with the backing. Place the grapes in the peppers and stack vertically in the jars.
2. Place the remaining ingredients in a large bowl and keep on low heat, then pour into the twists. Sterilize and seal them.
3. Place the resulting pickles in a well-heat-preserving blanket, and after eighteen hours, place them on shelves in the refrigerator or cellar.

Canned spicy peppers, even after processing at high temperatures, retain a large amount of their nutrients, which help the systems of the human body to function properly, for example, the fiber contained in this plant helps speed up metabolism, eliminate toxins and cleanse the digestive system of the remnants of consumed food, which has an excellent effect on the figure and appearance.

In addition, pepper strengthens the cardiovascular system, has a beneficial effect on the female and male reproductive system and supplies the body with a huge amount of vitamins necessary for its normal functioning. Pickle this plant and then you will always have access to these beneficial properties.

For lovers of winter preparations, our collection of recipes also includes, which can serve as a separate dish or be used for preparing salads.

Lovers of dishes with pepper will never refuse to “tickle” their receptors with hot hot peppers, pickled for the winter. They are used as a “spicy” side dish and sauces are prepared. Preparing bitter chili pods in a jar is like adding zest to a woman and pepper to a man. Did you know that hot pepper promotes the production of the joy hormone endorphin? Marinate the chili and you are guaranteed a good mood.

Most of the recipes are taken from Caucasian cuisine. They know a lot about spicy snacks, since not a single meal is complete without them.

How to deliciously marinate chili - the secrets of preparing hot peppers

• Green, red - it doesn't matter. It also makes no difference whether the pods are whole or cut.
• For canning, select thin, long specimens; they will marinate faster. And the jar will fit a lot more.
• Be sure to trim off dry ends. Don’t remove the tail; it’s convenient to hold the pepper by it. Do the pruning carefully, without disturbing the integrity of the pod.
• To remove some of the heat from the chili, I suggest soaking it in cool water for a day. Or pour boiling water for 10 minutes, then drain and begin the marinating process.

A simple recipe for pickled hot peppers in a jar

The easiest quick chili pickling recipe that doesn't require any special skills.

You will need:

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

Step-by-step recipe with photos

Cut the pepper pods into rings. There is no need to remove the seeds if you use them to prepare sauce and other dishes.

Place in a bowl for now.

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

Pour water into the cooking vessel. Boil, add garlic cloves, all the sugar and salt.

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

At the first “gurgle”, without waiting for it to boil, turn off the burner.

Steam the jars and lids. Toss the peppers, pour in the marinade, and twist.

• No twist is needed for immediate use. Close the pan with a lid and wait 15-20 minutes.
• Then transfer it to a jar and place it on the refrigerator shelf. After a day, take a sample.

Hot peppers marinated with vinegar and oil

Recipe from the “Finger-licking” series. For beauty, the preparation can be made from red and green varieties of capsicum. Very tasty as an addition to a side dish.

You will need:

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

How to marinate:

• Wash the pods and remove the stalk.
• Pour oil into a frying pan and add pepper.
• Sprinkle it with salt and sugar. Mix well.
• Simmer over moderate heat, remembering to stir vigorously.
• Notice that the pods have softened - add chopped parsley, hops, and vinegar.
• Stir the contents and continue simmering for the next 15 minutes.
• Fill the jars and screw them on. It is better to store preserved food in the cold.

Pickled hot peppers - recipe with cold honey

A popular recipe with excellent taste. There is nothing complicated in preparation, except maybe try to find apple vinegar. Or wine, it also makes the marinade gentle, without a pronounced vinegar smell.

What you will need for a liter jar filled with pods:

• Apple cider vinegar - a glass (can be replaced with 6% vinegar).
• Honey – 2 large spoons.
• Salt - spoon.

Preparation:

1. Cut the peppers and place tightly in a liter container.
2. Mix the ingredients for the marinade separately.
3. Pour into a jar, close with a regular nylon lid, and place on the refrigerator shelf.

Whole hot peppers without sterilization

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

You will need:

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

How to marinate:

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

How to pickle hot peppers in Georgian style

It’s worth learning from the representatives of Caucasian cuisine, because they understand savory snacks like no one else. This is a quick recipe, so make it for the winter, but be sure to leave a small portion, otherwise you will only be walking in anticipation around the refrigerator.

You will need:

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

How to prepare:

1. Cut the pods at the base to quickly soak in the marinade.
2. Blanch the pods by throwing them into boiling water for 6-8 minutes. At the same time, stir vigorously, not allowing it to float. To make the process easier, add small amounts of chili to the pan. Place in a bowl for marinating.
3. Cook the marinade: add sugar, vinegar, oil, bay leaf to the water, add salt. Boil and wait for the spices to dissolve. Refrigerate.
4. Add chopped celery, garlic, and parsley to the marinade. Put it back on the stove and let it boil.
5. Pour boiling marinade over the pods. Place pressure on top. Once cooled, place on the refrigerator shelf.
6. After a day, put it in jars and store it in the pantry or cellar.

Armenian hot pepper recipe

Peppers for Armenian preparation are taken while still green and milky ripe. They are not too hot, but they are amazingly tasty when marinated. By the way, the Armenians call it tsitsak, so if you hear it, know what they are talking about.

Take:

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

Marinate:

1. Cut the pods with an X at the stem. Place in a wide bowl.
2. Chop the parsley. Crush the garlic cloves into a paste using a press. Place in a bowl, add salt and stir.
3. Place the pods in a bowl and mix well. Set aside for a day.
4. After the specified time, fry the peppers. To do this, mix oil and vinegar and pour into the pan. Fry the preparations in small portions.
5. Place the fried pods into jars. Sterilize in a 20 bath, timing the time after boiling.
6. You can try pickled peppers after a day; I recommend leaving at least a jar without sealing and sterilizing, placing it in the refrigerator.

Quick recipe for hot peppers marinated in Korean style

Fans of Korean cuisine, rejoice. You have not been forgotten. It won’t be possible to prepare the recipe for the winter; unfortunately, it won’t last long. But it’s stupid to refuse an amazingly delicious snack, right?

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

How to marinate:

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

Video recipe for preparing pickled peppers: You'll lick your fingers

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