You can't buy everything in the store! Surely, among us there are lovers of spicy preparations. In this case, I would like to offer you a recipe for hot peppers in tomato sauce for the winter. Prepared in this way, hot peppers are a fiery appetizer for first courses, barbecue and more. It can be used to prepare sauces, salad dressings, and added to first courses.



Ingredients:
- hot pepper 500 g,
- tomatoes 1 kg,
- sugar 3 tbsp,
- salt 2 tsp,
- ground coriander 0.5 tsp,
- bay leaf 1 pc.,
- cloves 4 buds,
- sunflower oil 2 tbsp.
Yield: 2 jars of 500 g each




So, start by preparing the most important ingredient - hot pepper. You can use green or red pepper, as long as it tastes spicy. To prepare, take good quality pepper, not wrinkled. Place in a container with cold water and rinse thoroughly to remove dust and dirt. Now, using a sharp knife or kitchen scissors, trim off the green tail.




Take ripe tomatoes, either firm or slightly soft. The skin does not need to be removed. Rinse well.




Grind the tomatoes in a meat grinder or food processor. Place in a convenient saucepan in which we will cook the pepper. Send to medium heat. Boil the tomato mixture. Stir occasionally to ensure all tomatoes are heated evenly.




Add sugar, salt, ground coriander, bay leaf, cloves, sunflower oil to the boiled tomato mass. Stir and taste. Basically, add salt and sugar at your discretion, and possibly other spices. The main thing is that the sauce is tasty. Boil for 10 minutes over low heat.




Add the prepared hot pepper to the pan. Dip it in tomato sauce. Bring to a boil. Cook for 10 minutes over low heat. Boiled pepper will become a little softer, and it will be convenient to put it in half-liter jars.




At the same time, sterilize the jars with lids. Place hot peppers in hot jars. Pour in the remaining tomato sauce. Make sure there is no air in the jar. If necessary, use a spoon to help fill the jars well. If there is tomato mass left, it can be used to prepare borscht.




Sterilize jars of pepper for 20 minutes after the water in the pan boils.




Now seal it tightly, turn it upside down and wrap it well. Delicious preparations for you!




with respect Svetlaya.

Description

Hot peppers in tomatoes can be covered for the winter according to this step-by-step recipe with photos every year. This is due to the fact that you don’t need to spend a lot of time preparing it using our method, and the result after canning is always pleasantly surprising.
If you are still convinced that preparations made from Georgian hot peppers at home are necessarily hot and unsuitable for ordinary everyday use, you are mistaken. This is because in our case, we propose to prepare not just canned vegetables for the winter, but also pickled ones. It is after marinating that the bitterness possessed by hot peppers ceases to be displayed so clearly in it. Based on this, such a preparation can be considered a complete independent snack. Moreover, it can even be served at the holiday table in the form of a worthy separate dish.
To properly pickle hot peppers for the winter at home, you need to first study the technological instructions below. From it you will learn information on how to cook such a vegetable in tomato sauce and how to then roll it up in jars without sterilization.
So, let's start cooking!

Ingredients

Hot pepper in tomato for the winter - recipe

The first thing to do is prepare the hot capsicum. It must be thoroughly washed; there is no need to separate the vegetable from the seeds and tails. After this, use a fork to make several punctures at the base of the prepared vegetables. Be sure to pay attention to the fact that you need to wear gloves when working with such a hot pepper. and always be careful not to accidentally touch them to your face or other exposed areas.

Next, rinse and grind the tomatoes through a meat grinder. The resulting tomato mixture must be boiled, and after fifteen minutes of boiling, salt, granulated sugar and pierced capsicum must be added to it.

Vegetables in the tomato should be boiled for fifteen minutes. Afterwards, you need to add chopped garlic and parsley. It is also recommended to use a meat grinder to grind these components. Now you need to boil the pepper appetizer for another five minutes.

When the vegetables in the tomato are ready, add vinegar to them, and then put the preparation into jars. Immediately seal the container, turn it upside down and cover it with a blanket. Delicious hot pepper in tomato is ready for the winter.

The Dungans begin preparing vegetables for the winter from the appearance of the very first vegetables, that is, from spring until late autumn. One of the most common harvesting methods is salting. Pepper, celery, and wild garlic are usually salted. Peppers for pickling are selected large, ripe, both red and green. The selected vegetables are washed, the seeds are removed, and then placed in a barrel or enamel pan in layers. The salt used is coarse, not iodized. It is sprinkled in layers of 80-100 g, then the pepper is pressed down with pressure. After a few days, the juice appears and the pepper is stored in it all winter.

Wild garlic is salted in September after flowering. They are carefully sorted, washed well in several waters, then immediately placed in a container for pickling. Salt is also poured in layers and pressed down with pressure. After 2-3 days, the wild garlic is removed in bunches and, lightly squashed to release the juice, placed again. A load is placed on top.

Celery is also carefully sorted, yellowed leaves are removed, washed in several waters and salted in the same way as wild garlic. Often all these three vegetables are salted in one container or barrel, laying them in layers, alternating with each other.

Well-salted vegetables retain their taste and color shades. Before use, salted vegetables should be soaked in hot water.

Another widely used way to preserve vegetables for the winter is pickling in vinegar. Previously, the Dungans used homemade vinegar for this, which we mentioned in the section “Some features of Dungan cuisine.” Currently, Dungan cooks use a different vinegar. So, the following vegetables are pickled for the winter: garlic, lettuce, long varieties of cucumbers, green beans, soybeans, garlic arrows, turnips.

The lettuce is pickled in July during flowering time. For pickling, select large specimens, remove their rough skin, wash them in cold water, sprinkle with coarse, non-iodized salt and leave for 1-2 days. After this, they are taken out, allowed to drain, laid out in the shade and dried for 4-5 days. Then they are washed in cold water several times to remove the mucus that has formed, placed in a glass container and filled with vinegar. The jar is covered with a gauze napkin and placed in the sun. The garlic is peeled, washed in water, sprinkled with salt and left for 2-3 days to salt, and then dipped in vinegar. Cucumbers for pickling are selected young, green, before seeds form in them. First, they are also salted, and then dried for 2-3 days in the shade, and only after that they are dipped in vinegar.

Green bean and soybean pods are sorted, the veins connecting the leaves are removed, placed in a salty solution for 2-3 days, then dried for 1 day and poured with vinegar.

Turnips are pickled in the fall. To do this, remove the rough skin from it, wash it in cold water, cut it into small pieces, salt it, and after 2 days remove it from the salt solution and wash it in cold water and immediately place it in vinegar.

So, all pickled vegetables go through four stages of preparation - processing, salting, drying and aging in vinegar. After placing the pickled vegetables in vinegar, they are exposed to the sun. They acquire a brown color and a pungent taste. Such vegetables are used in salads, as well as for preparing various sauces for dough and rice dishes.

“Dungan cuisine”, H.Yu. Yusurov, Z.G. Yusurova

I love crunchy pickled bell peppers! I always strive to add interesting recipes to my culinary collection. And today I offer you the best recipes with photos of pickled peppers for the winter - you will lick your fingers!

Pickled sweet peppers without sterilization

Let's look at a simple recipe first. We preserve the peppers in oil - preferably homemade, unrefined.

Ingredients:

• 1 kg of processed pepper;
• 50 g salt;
• 1 liter of water;
• 150 ml vinegar (9%);
• 200 ml vegetable oil.

How to prepare:

1. We clean the sweet peppers from tails and seeds, wash them, and cut them into pieces.
2. Place the peppers in a saucepan, add water to cover (more than a liter). Add 2 tbsp. spoons of butter. Simmer covered for 5 minutes.
3. Remove the peppers with a slotted spoon and place in a colander. Pour 1 liter of liquid from the pan into a separate bowl, pour out the rest. Add the remaining oil, salt, and vinegar to this liter. Stirring, bring to a boil and turn off the heat.
4. Dip the pepper into the marinade, cover with a lid, and let it brew for 12 hours.
5. In the meantime, sterilize the jars and scald the plastic lids with boiling water.
6. Transfer the cooled and ready-made peppers into jars and close the lids. Store in the refrigerator.
7. Here is a simple recipe for sweet peppers, marinated for the winter, prepared without sterilization. You can also make rolls using it in a cold way - just dip the pepper in the almost cooled marinade and leave for a day.

Note: chopped peppers of different colors look very beautiful in a jar.

Whole pepper marinated with garlic and herbs

I really love and appreciate recipes with oil and garlic for pickled bell peppers for the winter. First, I’ll tell you how to cook whole peppers in liter jars.

Ingredients for one jar:

• 10-12 pcs. bell pepper;
• 4-5 pcs. garlic cloves;
• 50 ml vegetable oil;
• 1 PC. bay leaf;
• 4-5 pcs. allspice peas;
• 1 clove bud;
• Parsley, thyme - to taste;
• 0.5 tbsp. spoons of salt;
• 3 tbsp. spoons of sugar;
• 5 tbsp. spoons of vinegar (9%).

How to prepare:

1. Cut off the tops of the peppers, remove the seeds, and wash them. Divide the garlic into cloves and cut into slices. Wash the greens and chop them.
2. Pour oil into a frying pan and fry the whole pepper, covering with a lid, until it becomes soft.
3. Place peppers, chopped garlic and herbs, cloves, allspice, and bay leaves in sterilized jars in layers. Add sugar, salt and vinegar.
4. Boil water in a kettle and pour it over the vegetables in the jar. Immediately roll up the lids.
5. Shake the jars and roll them on the table so that the salt and sugar dissolve. Let's turn it over and wrap it up. After cooling, transfer to a cool place.

Pepper in tomato sauce

And now I’ll share a recipe on how to make aromatic peppers in tomato sauce.

Ingredients (for 4 0.5 l jars):

• 1.5 kg of sweet pepper;
• 80 ml tomato sauce (any you like);
• 250 ml water;
• 60 ml vegetable oil;
• 50 ml vinegar (9%);
• 15 g salt;
• 50 g sugar;
• Bay leaf, black peppercorns - to taste.

How to prepare:

1. Wash the jars with soda and sterilize them over steam. Cook the lids in boiling water for 5 minutes.
2. We clean the peppers, remove the stems and seeds, wash them, and cut them into pieces.
3. Pour clean water into the pan, add vegetable oil, sugar, bay leaf, peppercorns, salt, vinegar. Add tomato sauce and stir.
4. Now add the sweet pepper. Heat to a boil, simmer covered for 10 minutes.
5. When hot, place the mixture into jars and screw on the lids. After steeping under a blanket, we transfer it to the cellar for storage.

Bell peppers marinated in oil

Consider a recipe for pickled peppers, cut into slices, cooked with butter and garlic.

Ingredients:

• 3 kg of bell pepper;
• 1/2 cup sugar:
• 50 g salt;
• 1/2 head of garlic;
• 250 ml vegetable oil;
• 250 ml vinegar (6%);
• Parsley, dill - to taste.

How to prepare:

1. We sterilize jars and lids. Let's discuss them.
2. Process the pepper and cut it into slices. Peel the garlic, wash it and chop it into small cubes. Wash the greens, dry them, cut them.
3. Place the peppers in a saucepan and add oil. Add vinegar, sugar, salt. Simmer covered for 20 minutes after it boils.
4. Five minutes before readiness, add garlic and herbs.

Place the peppers in jars and cover with metal lids. The workpiece is perfectly stored indoors.

Bell pepper for the winter

Canned peppers can be not only amazingly tasty, but also beautiful! Pay attention to the semi-sharp variety “bell” - it’s not a shame to serve it on the festive table. I offer a spicy version of the preparation with honey.

Ingredients for 1 liter jar:

• 10-12 pcs. bell peppers;
• 1 liter of water;
• 2-3 cloves of garlic;
• 1 tbsp. spoon of honey;
• 1 tbsp. spoon of sugar;
• 1 tbsp. spoon of salt;
• 2 tbsp. spoons of vinegar (9%);
• Spices - to taste and desire (bay leaf, peppercorns, clove buds, dill, parsley, basil, currant leaves).

How to prepare:

1. Bell peppers look beautiful whole. Therefore, we will simply cut out the stalk with the seeds and wash it inside and out. We will not cut into pieces.
2. Place greens, currant leaves, and other spices to taste on the bottom of sterilized jars. Then fill the container with peppers up to their shoulders.
3. Boil water in a saucepan, add sugar, salt, honey. Pour the marinade over the vegetables in the jars and cover with clean lids for 5 minutes.
4. Pour the water back into the pan, boil again and pour the pepper into the jars. Leave for 10 minutes.
5. Pour the liquid into the pan again and add vinegar. And pour chopped garlic into the jars. For the third time, boil the marinade, pour it into jars and roll it up with a key.

Let's turn it over and wrap it in a warm blanket. Let's wait until it cools down. An amazing bittersweet snack is ready! You can store such preservation in the pantry.

Note: this version uses vinegar, but you can replace the vinegar with lemon juice in the same amount. It will turn out even tastier and much healthier.

Pickled bell peppers in 15 minutes

As you can see, there are many finger-licking options for pickled peppers for the winter. Recipes with photos will also help you make a snack very quickly - literally in 15 minutes.

Ingredients:

• 500 g peeled bell pepper;
• 4 cloves of garlic;
• 3 tbsp. spoons of vegetable oil;
• 1 tbsp. spoon of salt;
• 4 tbsp. spoons of granulated sugar;
• 1 liter of water;
• 4 tbsp. spoons of vinegar (9%);
• Parsley, dill - to taste;
• 1 PC. bay leaf;
• 5-6 pcs. black peppercorns.

How to prepare:

1. Fill jars and plastic lids with boiling water and leave to sterilize for a few minutes.
2. Place a bowl of water on the stove, pour sugar, salt, seasonings into it, and pour in vinegar.
3. In the meantime, cut the pepper: clean it from the insides, rinse it, cut it into several pieces lengthwise.
4. After the marinade boils, add pepper and simmer over low heat for 5 minutes. Turn off the heat and leave to brew for another five minutes.
5. During this time, chop the garlic and herbs. Throw them into a pan with pepper, add vegetable oil. Mix.

Place the instant peppers in a jar and cover with a plastic lid. After cooling, put it in the refrigerator.

Recipe "Dungan"

Many people love hot Dungan peppers - fried, stewed, stuffed. Let's marinate it today! The appetizer is moderately hot, spicy, and perfectly complements various dishes.

Ingredients (for two 1 liter jars):

• 1 kg Dungan pepper (long green pods);
• 8 cloves of garlic;
• 1 liter of water;
• 250 ml vegetable oil;
• 4 tbsp. spoons of sugar;
• 1 tbsp. spoon of salt;
• 250 ml vinegar (9%);
• 10-15 pcs. black peppercorns;
• 1-2 pcs. bay leaf.

How to prepare:

1. Cut off the tops of the peppers, remove the seeds, and wash. Next, cut them in half lengthwise or leave them whole.
2. Peel the garlic, wash it, cut it into slices. Wash the bay leaf and let it dry.
3. We sterilize containers for preservation in any convenient way.
4. Bring the water in the pan to a boil. Add sugar, salt, bay leaf, black peppercorns, oil and vinegar. Then add half the total amount of garlic.
5. Reduce heat and add Dungan pepper. Simmer for five minutes.
6. Place the remaining garlic and spices (peppercorns, bay leaves) removed from the marinade using a slotted spoon at the bottom of the jars. Then fill the jar tightly with hot pepper. Pour in the hot marinade.

Seal with lids, turn over, wrap. After cooling, the fiery snack can be served or hidden for storage.

Jalapeño

Also a suitable option for spicy lovers. Be careful with the spices so that the jalapeño pepper retains its nutrients to the maximum.

Ingredients:

• 20 pcs. jalapeno pepper;
• 300 ml of clean water;
• 280 ml of vinegar (6%) – can be wine or apple;
• 5 tbsp. spoons of granulated sugar;
• 3 tbsp. spoons of salt;
• 3-4 cloves of garlic.

How to prepare:

1. Sterilize the jars over steam, cook the lids in boiling water for 5 minutes.
2. Cut off the tails of the peppers and remove the seeds. We wash the peppercorns and cut them into rings.
3. Peel the garlic and cut the cloves in half lengthwise.
4. Pour filtered water into the pan. Add sugar, salt, garlic, vinegar. Stir, bring to a boil and turn off.
5. Dip the pepper rings into the marinade and cover with a lid. Let it brew for 15 minutes.

Using a slotted spoon, transfer the peppercorns into jars, pour in the marinade and roll up the lids. Let cool upside down under a warm blanket.

Peppers in Armenian “Eat your mind”

And I dedicate this super recipe to exotic lovers. The name fully justifies itself: until you eat everything, you won’t calm down. Unrealistically delicious!

Ingredients:

• 1 kg of pepper (preferably long green);
• 3-4 cloves of garlic;
• 400 ml water;
• 100 ml vinegar (9%);
• 200 ml vegetable oil;
• 1 tbsp. spoon of salt;
• 2 tbsp. spoons of granulated sugar;
• 3-4 peas of allspice;
• 1 PC. bay leaf;
• Dill greens - to taste.

How to prepare:

1. We sterilize jars. Scald the lids with boiling water.
2. Wash the peppers and cut them in half lengthwise. We wash the dill, bay leaf, and peeled garlic.
3. Heat water in a wide bowl. After boiling, add butter, sugar, peppercorns, salt, vinegar, bay leaf.
4. Reduce the heat and add some of the peppers to the pan so that they just cover the bottom. Simmer until soft (5-7 minutes), remove with a slotted spoon, and drain in a colander. Repeat the procedure until all the peppers are ready.
5. Place peppers, chopped garlic and dill in layers in jars.

Pour in marinade and close with lids. Store in the refrigerator after cooling. The Armenian pepper needs to sit for about a day - it will be even tastier!

Watch this video on how to cook pickled peppers.

As you can see, the recipes with photos of pickled peppers for the winter are very simple and easy to understand – you’ll lick your fingers. Cook and enjoy. Bon appetit!