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:

1. 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.
2. The greens are washed under cool water, the leaves are separated from the branches.
3. The garlic head is disassembled into slices.
4. 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.
5. Then the liquid is drained into the sink, and the chili is poured with fresh boiling water. This procedure is repeated 5 times.
6. 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.
7. After the water boils, vinegar is poured into it and the mass is cooked for another 3 minutes.
8. Next, the marinade is removed from the heat, covered with a lid and left for 15 minutes.
9. 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.
10. The workpiece is filled to the brim with marinade, the peppers are lightly crushed with a fork.
11. Next, the jar should be rolled up, turned over and wrapped in warm cloth for 1 day.
12. This preparation is stored in a cool, dark place. The snack should be eaten no earlier than a week later.

Preface

Pepper is one of the most piquant vegetables, which will add spiciness and brightness to dishes. Hot peppers pickled for the winter are the best option. It is recommended to cook it with the addition of horseradish, garlic, and various herbs. It will become the whole family's favorite dish. It can be salted, fermented, preserved with marinade, and you can also use it to make wonderful twists for the winter.

Nutritional value, indications and contraindications

Pickled hot peppers, carefully prepared for the winter, will give your favorite dishes a piquant taste and bright aroma. Eating hot peppers stimulates the production of endorphin in the human body - the hormone of joy and happiness.

Endorphin also:

• stimulates the nervous system, forcing it to stay in good shape;
• strengthen the immune system, so a person gets sick less often;
• improves blood circulation;
• relieves stress and pain.

However, this vegetable is not useful for all people due to the endorphin content it contains. Doctors warn that it is necessary to completely exclude it from the diet or reduce the amount for those people who suffer from diseases of the gastrointestinal tract (GIT). Therefore, if a person has gastritis, pancreatitis, cholecystitis or a stomach ulcer, then hot peppers should be avoided.

For all other people, it is simply a storehouse of useful substances and vitamins. Among them are vitamins A, B1, B2, B3, B6, B9, C, E, K, PP, phosphorus, beta-carotene, choline, iron, potassium and others.

In moderate doses, it treats a number of diseases:

• insomnia;
• diabetes;
• bronchial asthma;
• allergies;
• atherosclerosis;
• benign tumors

Let's look at the most popular and delicious recipes for pickling, salting and canning. We will also share recipes for excellent preparations for the winter.

Pickled hot peppers for the winter: recipe and method of preparation

Main ingredients:

• hot hot pepper - per 1 liter jar;
• leaves of black currant, horseradish and cherry - 3 - 4 pcs.;
• peppercorns - 5 - 7 pcs.;
• garlic - 5 - 8 cloves;
• greens (parsley, dill, tarragon, basil) - to taste;
• cinnamon, cloves for piquancy.

For the marinade you need to take the following ingredients:

• water - 1 l.;
• salt - 2 tbsp. l.;
• sugar - 2 tbsp. l.;
• vinegar 9% - 1 tsp.

The recipe is quite simple. Liter jars should be sterilized. In cooled sterilized jars, you need to place black currant, horseradish and cherry leaves on the bottom. Next, add chopped herbs (parsley, dill, tarragon, basil). Then spices (cinnamon, cloves), garlic and peppercorns are placed in the jar.

After all the pickling spices are in the jar, we move on to the bitter hot pepper. It must be washed and placed tightly in the jar up to its shoulders.

Pour boiling water over the preparation. Cover with a sterilized lid and let sit for 5 minutes. Then pour the water from the jar into a saucepan and prepare a marinade based on it. To do this, add salt and sugar to boiling water. Add vinegar 1 minute before boiling. The prepared hot marinade needs to be poured in, and then the jars can be rolled up.

The appetizing marinated twist is ready. Now in winter you can enjoy the spicy taste of pepper in combination with your favorite dishes. Pickled peppers will be a wonderful decoration for both regular and festive tables.

Marinating with vinegar can be replaced with lemon if you don’t like the sour note in the dish.

Pickling hot peppers for the winter: the best pickling recipe for the whole family

Main ingredients:

• 1 kg hot pepper;
• 50 g dill, parsley, celery;
• 50 g garlic.

For the brine we take:

• 1 liter of water;
• 100 ml vinegar 6% or 60 ml vinegar 9%;
• 50 g salt.

In order to prepare a good hot pepper pickle, you need to bake it in the oven until soft, then let it cool and carefully place it very tightly in sterilized jars.

Each layer must be layered alternately with garlic and herbs. Boil water for brine. Add salt, vinegar. Let cool. After this, fill the jars with cooled brine up to the shoulders.

For a good taste of pickles, you need to put a weight in the jars and leave it there for 3 weeks. Jars of pickles should be stored at room temperature for 3 weeks and then refrigerated.

This winter twist is not canned or pickled. It is the most useful because it retains all the substances and vitamins necessary for our body. Pickling hot peppers is exactly what your family needs for health.

Pickled hot peppers for the winter: a very simple recipe

Main ingredients:

• 1 kg hot pepper;
• 8 tbsp. l. salt.

Cooking method. Place the hot peppers on a tray and let them dry for 2 - 3 days. It should wrinkle and wilt slightly. Then prick it in several places with a fork.

Place the finished hot pepper in a bowl and fill it with brine. It is prepared from cooled boiled water with added salt.

After you lay out all the peppers and fill them with brine, you need to put pressure on top. Leave the oppression for 3 days, keeping everything at room temperature. Then the brine is drained, filled with freshly prepared brine and put under pressure again. You need to ferment it for another 5 days, but only in a warm place. The best place for this is the kitchen, as it is warm and dry. On day 9, you need to transfer the pickled hot peppers into a sterilized jar and fill it with brine for the third time.

Cover with a plastic lid and store the pickled peppers in the refrigerator. This pickled pepper is incredibly tasty; it goes perfectly with stewed vegetables and mashed potatoes. This is the best pickled pepper recipe. Your whole family will love it.

Spicy hot pepper twist without salt

Main ingredients:

• 400 g hot red pepper;
• 100 g natural apple cider vinegar;
• fragrant dried herbs: marjoram, oregano, basil, rosemary, etc. in the amount of 3 tbsp. l. for 400 g hot pepper.

Recipe. Wash the hot peppers and place them in sterilized jars. Combine apple cider vinegar, aromatic herbs and honey and pour into a jar with hot peppers. Store in a dark place for 1 month. Then it can be put in the refrigerator. Spicy and very aromatic hot pepper without salt is ready. This is an excellent preparation for the winter.

Canning hot peppers with tomatoes

One of the best combinations in cooking is the combination of hot pepper and tomato. It doesn’t matter what cooking technology you choose for this. This combination is optimal for fermentation, pickling, pickling and canning.

The salty taste of tomato juice, in which spicy hot peppers are marinated, will be an exquisite addition to any meat or fish dish.

Main ingredients:

• 200 g hot red pepper;
• 200 g vegetable oil;
• 500 ml tomato juice;
• salt and sugar to taste.

Recipe:

Wash the spicy hot peppers and fry them in a frying pan in vegetable oil. It should become soft, for this it is necessary to fry it on all sides.

To do this much faster and easier, you can use the oven. It must be heated to 180 degrees, and the baking sheet must be greased with vegetable oil so that the vegetable does not burn. It is necessary to fry on all sides.

While the peppers are roasting, sterilize the rolling jars. Place the baked or fried peppers in jars and pour boiling tomato juice over them.

The tomato juice dressing should be thick, so evaporate the juice first if it is too thin. Don't forget to add salt and sugar.

Twist the finished preserve. An excellent preparation for the winter is ready. Bon appetit!

Capsicum, spicy or bitter - it's all about the same vegetable, pepper. It is good both as a seasoning and as a separate dish. It’s also healthy, so you don’t have to be afraid to indulge yourself in moderation with spicy foods. What is good about the vegetable and what is best to cook with it - we will find out further.

Briefly about the benefits of hot peppers

The product has a pungent taste due to the presence of the alkaloid capsaicin. It stimulates hair growth, which is why pepper infusions and oils are used in cosmetology for hair care.

Important! Hot pepper promotes the production of endorphins - they reduce the effects of stress and improve mood.

In addition, it contributes to:

• acceleration of blood circulation;
• improved digestion and increased appetite;
• increasing immunity due to vitamin C and other elements;
• treatment of allergies, bronchial asthma;
• prevention of cancer;
• treatment of radiculitis, arthritis and rheumatic pain.

Features of choosing pepper for preparations

Both for preparation and for fresh consumption, you need to choose a recently picked vegetable. This will ensure the safety of vitamins and microelements. In addition, the fresh fruit will be noticeably sharper - its burning juice will make the taste richer.

You can determine how long ago the product was picked by its tail - green, without defects and dense indicates freshness. If you break it a little, liquid will come out. Gently bend the pod - it should bend gently and not crack. This also indicates freshness.

It is not worth buying pods without a stalk - this way they spoil faster, and it is almost impossible to determine how long they have been lying on the counter. The skin on them should be dense, without defects, cuts or dents. A rich, bright color indicates ripeness.

Important! Buy the product at the market from grandmothers - this will give at least some guarantee that it grew without pesticide impurities. After all, this vegetable is in third place in terms of absorption of harmful substances into the peel, so it is better to protect yourself.

More often the fruit is sharper the smaller in size. But you shouldn’t pay much attention to the size - a long pod can sometimes be more hot than a short one.
Any darkening or the presence of black spots on the fruit itself or its green leg indicate a fungal disease. Even one such fruit can ruin the entire portion of your preserves.

How to pickle peppers for the winter: step-by-step recipe with photos and videos

With this dish, lunch or dinner will never be bland. And it’s not difficult to prepare, the main thing is to stock up on ingredients and desire.

Kitchen equipment

You must have:

• rubber gloves - useful when cutting fruits;
• cutting board;
• a bowl or pan for cooking;
• container for measuring liquid;
• jars and lids (pre-sterilized).

Required Ingredients

For 3 half-liter jars we will need:

• hot pepper - 1 kg;
• sugar - 150 g;
• vegetable oil - 50 ml;
• salt - 1 tbsp. l.;
• water - 125 ml;
• vinegar 6% - 190 ml.

Step by step process

Video: recipe for making pickled hot peppers

Other recipes with hot peppers

Marinating allows you to completely preserve the appearance and taste of the product. You can prepare a more complex dish - for example, adjika. There are many ways to prepare a fiery snack; we will tell you about the Armenian version, which does not require cooking.

Adjika Caucasian

This appetizer is spicy due to not only pepper, but also garlic. To prepare we will need:

• hot pepper - 500 g;
• - 100 g;
• - 30 g;
• - 10 g;
• salt - 250 g;
• vinegar 6% - 20 g.

Preparation:

Armenian hot pepper

This dish is prepared as a preparation for the winter. The indicated ingredients are enough for 4 0.75 liter jars. Portions can be halved if desired.

We will need:

• hot pepper - 3.5 kg;
• garlic - 5 cloves;
• vegetable oil - 0.5 l;
• water - 0.5 l;
• table vinegar 9% - 100 ml;
• sugar - 100 g;
• salt - 4 level tablespoons.

Preparation:

General rules and conditions for storing workpieces

The pieces rolled up with lids can be stored for several years. A refrigerator, cellar or even a dark pantry, where the temperature is no higher than 18°C, is suitable for this. The main condition for safety is proper sterilization of jars and lids.

An open jar should not be kept for longer than a week, so roll up the preserved food in small portions. It is recommended to keep marinades and preserves under a plastic lid only in the refrigerator, no longer than 3 months. If the lid is swollen and mold has formed on the workpiece, the product should not be consumed.

What to serve with hot peppers

Spicy snacks go well with meat and fish. Therefore, such a preparation will be a decoration for any holiday table. Adjika and pickled peppers can be eaten simply with potatoes or porridge.
Marinades from vegetables are used to stew meat - then it turns out more tender and piquant. Adjika can be used instead of pizza sauce.

Pickled hot peppers for the winter are an optional appetizer, included in the traditional list of housewives’ preparations. But I bet that if you taste the spicy, crispy, hot pod at least once, you will definitely appreciate it and contribute it. They say that every woman has a zest, then, by analogy, men have pepper. And mine, spicy and fiery and stunning, comes in jars.

The curious will be interested to know that in cold weather, a fragrant appetizer will not only diversify the menu, but also heal. Because the vegetable is wonderful and healthy in all respects, it contains substances that can protect you from colds.

Pickled hot peppers for the winter - cooking secrets

Each preparation has its own nuances in proper preparation. Capsicum is not too capricious, there are few secrets:

• You can pickle peppers of any variety and color - red, green.
• Select the longest and thinnest pods, as they pickle faster, take up all the space in the jars, are much tastier than their larger counterparts, and in addition they look inviting and elegant.
• Do not discard large specimens - cut into strips.
• Before canning, cut off the dry ends of the pods, but be sure to leave at least a small tail - it will be convenient to hold while tasting.
• If you don’t like too spicy a snack, soak it in cold water for a day. Don’t forget to change it several times during this time - the excess bitterness will go away.
• You can remove the bitterness in another way, no less effective: pour hot water over the pepper pods directly in the jars, and after 10 minutes, drain it.
• If you don’t have enough pepper for a whole jar, don’t get confused, add strips of regular Bulgarian pepper; when prepared together, it will become spicy and no less tasty.

Hot peppers, marinated whole without sterilization

A recipe that captivates with its simplicity of execution, observing the correct proportions, you will get a wonderful appetizer for meat and first courses.

Take:

• Hot peppers.
• Water – 5 glasses.
• Salt – 2 large spoons.
• Sugar – 3 spoons.
• Table vinegar – half a glass.
• Dill, bay leaf, allspice, cloves, mustard seeds, parsley - choose spices at your discretion.

Marinate:

1. Wash the pods, dry and cut off dry ends. Please note: pruning should be done carefully so as not to damage the integrity of the pod. Don’t touch the tail - you’ll hold the treat by it.
2. Place the spices on the bottom of the jar and fill it with pepper pods to the top.
3. Boil water, pour into the jars and leave to steep for half an hour.
4. After this time, pour this water into a saucepan, boil with salt and sugar, and return it back to the jar.
5. Repeat this manipulation again, pour vinegar on the last one.
6. Roll the workpiece under an iron or nylon lid. Lately, I have adopted the habit of sealing preserves in jars with screw-on lids. They cost excellent, just a tip: pour the marinade to the top so that it overflows, and twist.

Pickled hot peppers in Georgian style

Well, Georgians know a lot about savory snacks, they know a lot and know how to cook - it’s not a sin to learn. Pickled hot peppers according to this recipe can become the “highlight” of any feast.

Take:

• Hot pepper – 2.5 kg.
• Parsley, celery - a large bunch.
• Bay leaf – 4 pcs.
• Garlic – 150 gr.
• Sunflower oil – 250 ml.
• Salt – 3-4 large spoons (to taste).
• Sugar – 3 spoons.
• Table vinegar – 500 ml.

Marinate:

1. Prepare the pods for pickling - cut at the base so that the marinade quickly soaks the pepper.
2. Pour water, oil, vinegar into the pan, add sugar, bay leaves, salt and let it boil.
3. Cook the pods in small portions for 6-8 minutes, not allowing them to float and turning them to ensure even cooking. Remove and place in a separate bowl.
4. Cool the marinade, add chopped herbs - celery and parsley, chopped garlic, and bring to a boil again.
5. Pour the marinade over the hot peppers and press down with pressure.
6. Leave the workpiece in the refrigerator for a day, then transfer it to jars and store.

Armenian hot pepper - quick recipe

There are not enough spicy impressions in life - prepare a fiery marinated appetizer in Armenian style for the winter. In the Caucasus, pepper is treated with adoration; not a single more or less serious meal is complete without it. They are grown in large quantities, fermented, and pickled. They are affectionately called “tsitsak” and are picked at an early stage, when the pods are light green and not too hot. Just right for meat and borscht!

You will need:

• Tsitsak – 3 kg.
• Garlic – 250 gr.
• Sunflower oil – 350 ml.
• Apple cider vinegar – 500 ml bottle.
• Salt – 100 gr.
• Parsley - 2 bunches.

Step-by-step preparation:

1. Wash the pods and cut a cross at the base, place in a wide container.
2. Chop the parsley, grind the garlic into a paste, add salt to the mixture, stir well and place the peppers there. Marinate for a day, covered.
3. Combine vinegar and oil and fry the peppers in the mixture in small portions.
4. Place the fried pods in liter jars and sterilize after boiling for 20 minutes.
5. Move the cooled workpiece into the cold. After a day, try it and admire it. It burns and makes you go crazy, but it’s impossible to tear yourself away.

Hot peppers marinated with honey for the winter

An incredibly tasty preparation will be obtained if you supplement the marinade with two components that, at first glance, do not combine well with each other.

• Take a liter jar filled with pepper: honey - 2 tablespoons, a spoonful of salt, apple cider vinegar - a glass. If not, take table apple instead, but only 6%.

Preparation:

1. Fill a jar with clean pods (cut a little at the tail), placing them tightly, and fill with marinade.
2. Prepare the marinade: add the required amount of salt to the vinegar, add honey and stir well.
3. The workpiece can be closed with a simple nylon lid and stored in the refrigerator.

Recipe for hot pepper in tomato

I call the preparation a tomato bomb, although the juice slightly softens the spiciness of the pickled peppers.

You will need:

• Hot pepper – 1 kg.
• Tomato juice with pulp, purchased or prepared yourself - 2.5 liters.
• Salt – 30 gr. (spoon with top).
• Sugar – 90 gr.
• Ground pepper - ¼ teaspoon.
• Garlic, gruel - large, topped spoon.
• Vinegar 9% - tablespoon.
• Sunflower oil - one and a half glasses.
• Lavrushka – 5 pcs.

Marinate hot peppers in tomato:

1. Cut the pods and put them in jars.
2. Add salt, bay leaf, sugar to tomato juice and cook for 20 minutes. add garlic, pour in vinegar, let it boil.
3. Pour the boiling marinade into a jar and roll up.

Hot pepper marinated in Korean style

Korean cuisine cannot leave anyone indifferent. Keep the recipe, the only drawback of which is that you won’t be able to prepare hot peppers for the winter - this is a quick recipe that assumes the same quick use.

You will need:

• Capsicum – 1 kg.
• Garlic – ½ head.
• Water – 400 ml.
• 6% vinegar – 70 ml.
• Black pepper - a teaspoon.
• Salt and sugar - half a large spoon each.
• Ground red pepper - a teaspoon.
• Ground coriander seeds – small spoon.

Marinate in Korean:

1. Place the pods in a jar and fill with marinade.

Prepare the filling: add spices and chopped garlic to boiling water and let it boil. After 2-3 days, the pickled peppers are ready.

Video recipe for pickled red capsicums

If you regularly prepare hot peppers for the winter, believe me, your mood will always be good, since the spicy pickled pods are a source of endorphin, a substance that ensures the production of the joyful hormone. May your home always be festive and delicious! With love... Galina Nekrasova.

Mostly lovers of hearty and fatty dishes prefer to cover hot peppers for the winter. This appetizer has the unique ability to improve the taste of such products, which is why true gourmets and connoisseurs of fine cuisine are sure to keep several jars of marinated pepper in their winter stock.

Mostly lovers of hearty and fatty dishes prefer to cover hot peppers for the winter.

Pickled peppers differ from their fresh counterparts in their unusual, improved, juicy taste. You can prepare such a snack at home in different ways: ferment, pickle, marinate. The preparation will differ only in taste notes and storage method.

In order to pickle spicy pods for winter storage, you will need the following ingredients:

• green hot peppers;
• 5 garlic cloves;
• 60 grams of vinegar;
• 30 grams of salt;
• herbs, spices to taste.

This appetizer should be sealed in glass containers, so you should prepare them first: wash them clean and scald with boiling water.

1. The pepper is thoroughly washed, the stalk is cut off and the seeds are removed.
2. Garlic, herbs and spices cut into slices are placed at the bottom of small glass containers. Place the prepared hot vegetable.
3. Add salt and immediately pour boiling water over the contents of the jars, add vinegar.
4. Sterilize the snack within a quarter of an hour after the liquid boils, and roll it up.

The finished product has a piquant taste and aesthetic appearance. Preserving it is also easy: this preparation is not picky and easily retains its taste in any conditions.

Hot pepper for the winter (video)

Hot peppers for the winter with tomatoes

You can also preserve the spicy pod with the addition of other vegetables. Most housewives prefer this method of preparation; moreover, it is quite simple and universal.

This treat is prepared from various assorted vegetables, but one of the most popular options is considered to be a combination of peppers and tomatoes. Canning such a preparation involves preliminary preparation of glass containers and the following ingredients:

• 500 grams of spicy pods;
• 4 large ripe tomatoes;
• head of garlic;
• 100 grams of refined oil;
• salt to taste.

You can also preserve the spicy pod with the addition of other vegetables.

Small glass containers in which the snack is planned to be sealed are pre-washed and sterilized over steam.

1. The tomatoes are washed and cut into slices, cutting off the stalk area.
2. The sharp pods are washed, the stalk is cut off, and cut into small slices.
3. The garlic is peeled and crushed through a press.
4. Pass the vegetables through a meat grinder and add garlic.
5. Add oil to an enamel container, transfer the vegetable mixture, add salt and put it on the fire.
6. After boiling, cook the vegetables over low heat for half an hour, transfer them to prepared containers and sterilize for a quarter of an hour.

Spicy preparations should be stored in a cool place, so they can easily overwinter and retain their taste.

Hot pepper for the winter: a simple recipe

Red chili, prepared for the winter according to a simple recipe, has a unique taste and aroma. It is recommended to preserve this fiery appetizer entirely, preserving the integrity of the vegetable: the stalk is not cut off and the seeds are not removed.

The main components of such a snack are:

• hot chili;
• ½ large spoon of salt;
• a large spoon of sugar;
• 50 grams of vinegar.

Red chili, prepared for the winter according to a simple recipe, has a unique taste and aroma.

Before starting the procedure for pickling vegetables, prepare sterile glass containers.

1. The containers are filled to the top with pre-washed pods, pour boiling water over the vegetables and leave for a quarter of an hour.
2. Pour boiling water into an enamel container, add salt and sugar, and after boiling add vinegar.
3. Pour boiling marinade over the pods again and roll up.

The marinade itself is not suitable for food due to its spiciness, but pepper is ideal for lovers of dishes with “sparkle.”

How to preserve hot peppers for the winter without sterilization

You can marinate the hot pods, keeping them as reminiscent in taste as fresh peppers, using a special recipe, the secret of which has been kept by the residents of Crimea for many years. This appetizer is easy to prepare; it should be stored in a cool place; it will keep well even without prior sterilization.

To preserve spicy pods, you should stock up on the following ingredients in advance:

• a couple of kilograms of hot pepper;
• 3 large spoons of salt;
• vinegar.

You can marinate hot pods, keeping them as reminiscent in taste as fresh peppers, using a special recipe

Cooking sequence:

1. The pods are washed, the stalk area is cut off, the seeds are cleaned, and chopped into medium-sized pieces.
2. Grind the processed pepper in a meat grinder.
3. Mix salt and pepper thoroughly.
4. Prepared sterile containers are filled with the prepared mixture and filled to the neck with wine vinegar.
5. Cover with hot nylon lids and store in the refrigerator.

This spicy dish is added to pilaf, soups, and meat dishes. Marinating the spicy ingredient is done quickly and this spicy snack can be stored for a long time in the refrigerator without problems.

Cooking Georgian hot pepper for the winter

Spicy flame is considered one of the main ingredients of national Georgian cuisine. Preservation of hot vegetables in Georgian style begins with the preparation of the following recipe ingredients:

• 2 ½ kilograms of hot pepper;
• 150 grams of garlic;
• a glass of refined oil;
• 500 grams of white wine vinegar;
• 50 grams of fresh parsley;
• sugar (can be replaced with honey) – 3 large spoons;
• 100 grams of celery root;
• spices, salt to taste.

Spicy flame is considered one of the main ingredients of national Georgian cuisine

The preparation of a spicy dish begins with the preparation of the main ingredient: it is washed well and cut on one side.

1. Vinegar, sugar and salt are mixed with oil in an enamel container and brought to a boil.
2. Half the peppers are placed in a boiling marinade, boiled for 7 minutes, after which the second half of the ingredient is boiled.
3. Chop celery, garlic and parsley, add to the peppers and pour the cooled marinade over them. Keep in the refrigerator for a day.
4. The marinade is drained and the vegetables are transferred to sterile containers. Allow the marinade to boil again and pour it over the peppers. After this, the dish should be rolled up.

After the Georgian pods have cooled, they are stored in a pantry or cellar.

Preparing hot pepper in Armenian style

Armenian cuisine, for its part, also offers the option of preparing a spicy snack, only their recipes suggest fermenting peppers. For such a dish, the hot ingredient chosen is greenish in color, long and thin.

For this pickling option, a set of ingredients is prepared:

• 6 kilograms of hot pepper;
• 2 large heads of garlic;
• a bunch of dill;
• 2 cups salt.

Before you start preparing Armenian pepper, the main ingredient should be dried a little: it is laid out in one layer and left for a couple of days at room temperature.

1. Each pod is pricked with a fork in several places after washing.
2. The greens and peeled garlic are chopped with a knife and mixed with the prepared pods.
3. Mix 10 liters of liquid at room temperature with salt until it is completely dissolved and pour it over the pepper.
4. Ferment the main ingredient for several days until it turns yellow.
5. The brine is drained, the soaked pepper is placed tightly in sterile glass containers, sent for sterilization for a quarter of an hour, after which it can be closed for the winter.

Hot peppers for the winter (video)