I hope housewives find this collection useful. interesting recipes for spicy lovers.

Caucasian hot pepper

Harvesting hot peppers for the winter 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.

Armenian marinated hot peppers with herbs

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This template is very useful for human body, as it retains all vitamins and various useful material 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.

What do you need:

hot hot pepper - one kilogram;

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

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

garlic - 50 g;

table salt - 50 grams;

drinking water - one liter.

Preparation:

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

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

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

Meanwhile, process jars and lids.

Tear off all the leaves from the grass stems.

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

Pour water into a saucepan, add table salt and any of the recipes presented in the list, acetic acid. Boil the marinade, remove from heat and let cool slightly.

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

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.

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

Chili pepper (hot, bitter) canned

Very delicious 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).

We will need (for a 3-liter jar):
Chili pepper (better 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

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 quantity of marinade ingredients for 3 liter jar, but I mostly make smaller ones - 0.7 l-1 l jars. Therefore, we divide the products depending on the volume of the can.

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.

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.

Hot peppers for the winter

Ingredients:

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

Garlic – 1 piece (head)

Green cilantro – 3 pieces (sprigs)

Dill - 3 pieces (sprigs)

Mint greens – 1 piece (sprig)

For the marinade:

Water - 500 g

Grape vinegar - 100 g

Salt - 1 teaspoon

Sugar - 2 teaspoons

Coriander seeds - 2 teaspoons

Black peppercorns - 5-7 pieces

Allspice peas - 2-3 pieces

Cloves - 1-2 pieces

Bay leaf - 2-3 pieces

Preparation:

So, let's prepare the ingredients. The pepper, naturally, should only be ripe and bright red.

We pick off the leaves from all the greens (we don’t need the stems), divide the garlic into cloves, but do not peel it.

Now we thoroughly rinse the pepper under cold water and make small punctures in it in the area of ​​the stalk so that air does not collect inside. Place the pepper in a saucepan and pour boiling water over it, leave it covered for 5 minutes. Then drain the water and fill it with boiling water again, repeat this procedure 3-4 times. The main thing is that the peppers do not overcook and begin to fall apart.

Let's make the marinade, for this we pour water into the pan and add all the spices, fresh herbs, sugar, salt and garlic into it. 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.

Snack from hot pepper Great for winter as a side dish, goes well with meat and mushrooms. Hot peppers are included in many types of preserves. They especially like to use it in adjika and all kinds of sauces. Add to vegetables to add heat and preserve in a marinade for snacking. This product is valued more by men, especially among the peoples of the Caucasus. Conservation does not always roll up iron lids. Sometimes plastic ones are enough, but in such cases the dish needs vinegar for longer storage. To make hot peppers less spicy, you need to remove the seeds, but if you like spicier dishes, then on the contrary, you should leave the seeds. Preparing this type of snack does not take much time and does not require any special ingredients. This is especially appreciated by modern housewives.

For preservation, it is better to use dishes made of stainless steel, glass and ceramics.

How to prepare a hot pepper appetizer for the winter - 15 varieties

The proportions are calculated for 1 liter jar.

Ingredients:

• Hot peppers
• Salt - ½ tbsp.
• Sugar - 1 tbsp.
• Vinegar 9% - 50 g

Preparation:

Place the washed peppers in a sterilized jar. Pour boiling water over and leave with the lid closed for 15 minutes. Then pour the water into a saucepan, add salt, sugar and bring to a boil. Pour the vinegar directly into the jar, pour the marinade over the peppers and cover with a sterilized lid.

Lids should be sterilized ten minutes before use, and jars no more than thirty minutes.

For lovers of spicy snacks.

Ingredients:

• Hot pepper
• Water - 500 ml
• Vinegar 6% - 500 ml
• Salt - 2 tbsp.
• Sugar - 2 tbsp.

Preparation:

It is advisable to select green pepper pods and place them in jars.

Mix water, vinegar, salt and sugar, boil and pour the resulting marinade over the peppers, roll up the lids. The snack should be stored in a cool place.

Preservation should not be exposed to sudden changes in temperature.

Calculation of products for one 0.5 liter jar.

Ingredients:

• Spicy small pepper- 250-300 gr
• Water - 150 ml
• Vinegar 9% - 150 ml
• Salt - 15 g

Preparation:

Wash the peppers, cut off the tails, and place in prepared jars. Mix vinegar, salt and water, boil and let cool. Then fill the prepared jars with pepper. Cover the jars with lids and sterilize for at least 5 minutes. Roll up the sterilized jars and cool.

A good sauce for main courses.

Ingredients:

• Sweet pepper - 0.5kg
• Capsicum - 200g
• Red tomatoes - 0.5kg
• Garlic - 300g
• Vegetable oil - 100g
• Walnut - 1 tbsp
• Salt - 200g
• Green cilantro - 10 sprigs
• Dill greens - 10 sprigs
• Parsley - 10 sprigs

Preparation:

Wash and clean Bell pepper, stuff it with garlic cloves and pass through a meat grinder.

Then grind the hot peppers, herbs, nuts and tomatoes. Mix all the vegetables, add salt and oil. Mix the whole mixture well, pour into clean jars, cover plastic lids and leave in a cool place.

To make the snack last until winter, add vinegar and choose sour tomatoes, roll up with iron lids.

A very beautiful, and most importantly delicious appetizer.

Ingredients:

• Round hot pepper - 30 pcs
• White vinegar- 1 l
• Canned tuna- 450 gr
• Capers - to taste
• Garlic
• Basil
• Olive oil

Preparation:

Wash the pepper well and remove seeds. Pour vinegar into a saucepan and boil, then blanch the peppers there for about 4 minutes. After blanching, let dry.

Mix tuna and capers and stuff peppers. Place the stuffed peppers in jars, add garlic, basil and olive oil to each jar.

Peppers can be stored for no more than 6 months in a cool place.

Choose vegetables of the same size and degree of maturity for canning.

A very tasty snack that will not leave any man indifferent.

Ingredients:

• Bell pepper
• Vegetable oil
• Tomato juice - 1 l
• Salt - 50 gr
• Sugar - 200 gr

Preparation:

Wash the hot pepper, remove the stems and fry in vegetable oil. Let the peppers cool and place them in rows in jars. Each row must be filled with strained tomato juice. Which must be boiled to thicken to half. You need to add salt and sugar to the juice. Roll up the jars and store in a cool place.

The finished preserve should be well sealed and stored in a cool and dry place.

will become perfect seasoning to meat and mushrooms.

Ingredients:

• Garlic - 300 gr
• Red hot pepper - 300 gr
• Greens - 100 gr
• Salt - 50 gr

Preparation:

Peel the washed peppers from the stalks and pass through a meat grinder together with the garlic. Wash and chop the greens; you can also pass them through a meat grinder. Mix all products and add salt to taste. Store in small jars at low temperature.

For preservation you should only use fresh vegetables and fruits that have no damage or signs of rotting.

Products per 1.5 liter jar.

Ingredients:

• Tomatoes - 1.3 kg
• Hot pepper - 2-3 pcs.
• Horseradish root - 15 g
• Salt - 0.5 tbsp.
• Sugar - 1 tbsp.
• Vinegar 9% - 1 tbsp.

Preparation:

Sterilize the jars and fill them with tomatoes, add hot peppers. Peel the horseradish and cut into slices, place in jars. Fill the jars boiling water, cover and leave for twenty minutes. Then drain the water from the cans into a saucepan and add sugar and salt, boil for about a minute. Pour the vinegar directly into the jars. Then pour the marinade over the tomatoes, roll them up, wrap them in a blanket and let cool. Then place in a cool place.

Caucasians are one of those peoples who love spicy dishes.

Ingredients:

• Red hot pepper- 500 gr
• Garlic - 100 gr
• Coriander - 30 gr
• Dill seeds - 10 gr
• Salt - 250 gr
• Vinegar 6% - 20 g

Preparation:

Remove the stalks from the pepper, peel the garlic, grind the dill and coriander seeds. Pass everything through a meat grinder. Add all the necessary spices and salt, mix well. Place adjika in well-washed jars and roll up.

The most spicy adjika of all known recipes.

Ingredients:

• Hot pepper - 1 kg
• Garlic - 0.5 kg
• Fresh cilantro - ½ bunch
• Dill - 1 bunch
• Basil - 1 bunch
• Salt - ½ cup
• Ground coriander- 1-2 tsp.

Preparation:

Remove seeds and stalks from peppers. Pour warm water for 4 hours. The water needs to be changed every hour. Peel the garlic. Pass the greens, cilantro, pepper and garlic through a meat grinder. Salt the adjika, put it in clean jars, close the lids and store in a cool place.

Very delicious adjika, which will become your favorite snack.

Ingredients:

• Tomatoes - 3 kg
• Sweet pepper - 1 kg
• Hot pepper - 150 gr
• Garlic - 300 gr
• Vinegar 6% - 300 g
• Sugar - 1 tbsp.
• Salt - 3 tbsp.

Preparation:

Rinse all vegetables. Peel the garlic, remove seeds from sweet peppers, remove stems from hot peppers, cut tomatoes into slices. Pass all the vegetables one by one through a meat grinder. Place the resulting mixture in enamel pan and add salt, sugar and vinegar. Stir with a wooden spoon. Leave to infuse overnight.

In the morning, put the adjika into jars, close the lids and store in a cool place.

Take vegetables according to your own calculations.

Ingredients:

• Hot peppers
• Vegetable oil
• Carrot
• Garlic
• Black pepper
• Vinegar - 1 l
• Water - 250 ml
• Sugar - 500 gr
• Salt - 100 gr

Preparation:

Wash the peppers and trim the stems. Fry a little in vegetable oil, let cool and put into jars. Place carrots, garlic and black pepper between the peppers. Prepare the marinade: boil water, vinegar, salt and sugar. Fill the jars and roll up.

An excellent seasoning for a side dish.

Ingredients:

• Sweet red pepper - 500 gr
• Hot red pepper - 200 gr
• Garlic - 300 gr
• Tomatoes - 500 gr
• Salt - 150 gr
• Khmeli-suneli - 1.5 tbsp.

Preparation:

Wash the sweet pepper, peel the middle, stuff it with garlic and pass through a meat grinder. Then cut off the stalks of the hot pepper and pass through a meat grinder together with the tomatoes. Mix everything well and add salt. Add suneli hops. Store in a cool place, divided into jars.

A tasty and original seasoning for main courses.

Ingredients:

• Red bell pepper - 500 gr
• Bitter red pepper - 200 gr
• Garlic - 300 gr
• Tomatoes - 500 gr
• Green cilantro - 1 bunch
• Salt - 160 gr
• Ground walnuts- ½ tbsp.
• Nut butter - 3 tbsp.
• Khmeli-suneli - 2 tbsp.

Preparation:

Peel sweet peppers from seeds, and bitter peppers from stalks. Peel the garlic and stuff the bell peppers with it. Pass through a meat grinder together with hot peppers and tomatoes. Salt the resulting mixture, add peanut butter, chopped cilantro and nuts. Place in glass jars with clean lids and store in a cool place.

Appetizer with hot pepper

A very tasty and easy to prepare snack.

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, pour 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 Bell pepper(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. Ready snack should be screwed under the lids and left to cool. Harvesting hot peppers for the winter without sterilization is simple and quick way 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.

Hot peppers, preserved for the winter - great snack to various meat dishes. Since he has unique property enhance the taste of these dishes and true connoisseurs always have a jar of this spicy vegetable in stock.

The twist options are very numerous - these include marinating and salting, using hot pods alone or with garlic, horseradish root and various dry spices. There are many that can be listed, but I decided to select the most interesting ways with absolutely different tastes, so that you have the opportunity to choose exactly your own method of preparing this vegetable.

I always new recipe I prepare in small quantity, for testing, and then in my notebook I mark whether the family liked it or not. For me, this is akin to modern quests, only on a culinary theme.

Pickled hot peppers for the winter

Most best taste at hot pepper, in my opinion, is obtained during the marinating process. That's why I decided to describe it first. Be sure to try it, this pepper is capable of circulating blood throughout the body and literally rejuvenating it with each pod eaten.

• Spicy pods - quantity depends on size per liter jar;
• Cherry, currant, horseradish - 4 leaves each;
• Pepper peas – 7 fruits;
• Garlic – 6 cloves;
• Various greens - a bunch;
• Clove seeds – 4 pieces;
• Ground cinnamon – ½ teaspoon.

For marinating:

• Drinking water– 1000 grams;
• Rock salt -2 tablespoons;
• Granulated sugar – 2 tablespoons;
• Table vinegar– 1 teaspoon.

Let's get started:

First of all, you need to rinse the prepared container with soda, and then sterilize it over steam. Boil the tin lids for a few minutes.

Then we put the prepared leaves and greens cut into medium pieces into jars. And all the dry spices that you have prepared are added there.

Now let's take spicy fruits, rinse thoroughly and place tightly in prepared jars with herbs.

Fill the jars with boiling water up to the neck and leave for six minutes. Next, pour the water into large saucepan and make a marinade out of it.

Bring the water to a boil again and add granulated sugar And rock salt. As soon as they dissolve, pour in table vinegar and immediately pour into jars. Roll up the cans tin lids.

The spicy appetizer is ready, all you have to do is wait for the cold weather and then taste the cooked spicy pods.

Recipe for pickled hot peppers

If you regularly consume such snacks throughout the cold season, then no cold will threaten your body.

Ingredients:

• Peppers – 1 kilogram;
• Garlic – 4 cloves;
• Peppercorns – 3 pieces;
• Carnation – 2 inflorescences;
• Rock salt – 45 grams;
• Granulated sugar – 55 grams;
• Table vinegar – 10 grams;
• Horseradish - a couple of sheets.

Let's start cooking:

We prepare containers for twisting using the method described above. And put the washed fruits in them.

Place herbs and spices in between the jars.

Optimal filling of jars up to the hanger.

Pour boiling water into containers and leave until cool.

Drain the water into a saucepan and prepare a marinade from it. To do this, dissolve rock salt and granulated sugar in it. Pour in the prepared vegetables again and leave for 15 minutes.

Then drain again, heat and pour into containers with fruits for the third time.

Add the allotted amount of table vinegar to each and tighten it with a special key using tin lids.

This snack is perfectly stored both in a cool cellar and in an ordinary apartment.

Hot pepper for the winter with oil and vinegar

In general, hot pepper is considered the main vegetable in Georgian national cuisine. Not a single feast or ordinary dinner is complete without it.

What you need for preparation:

• Spicy fruits – 2.5 kilograms;
• Garlic – 2/3 cup;
• Sunflower oil – 250 grams;
• White wine vinegar – 0.5 liters;
• Parsley – 0.5 bunch;
• Granulated sugar – 100 grams;
• Celery – 150 grams;
• Salt - at your discretion;
• Spices – a pinch.

Let's start cooking:

Prepare the marinade: table vinegar, granulated sugar, rock salt and sunflower oil are heated to a boil in an enamel bowl.

Place ½ of the peppers in the boiled marinade and cook for seven minutes, then take out and boil the second part.

Finely chop the remaining ingredients, add them to the peppers and pour in the marinade. Place in the refrigerator to infuse for twenty-four hours.

After the allotted time, drain the marinade and place the fruits in prepared jars. The filling is brought to a boil and poured into the peppers again. We roll up the containers with tin lids.

The jars are turned over and cooled. Then take them to a cool basement for storage.

Hot pepper for the winter with honey

This appetizer has an interesting floral aftertaste and despite pungent taste fruit, it is very pleasant, and when you bite it with meat, you understand what it is perfect combination ingredients.

Product composition:

• Burning fruits – 5000 grams;
• Bee honey – 1 glass;
• Table vinegar – 6% 1000 grams;
• Refined butter – 1.5 cups;
• Rock salt – 1 tablespoon;
• Garlic – 15 cloves;
• Various spices - at your discretion.

Let's start cooking:

We wash the sharp fruits and put them in sterilized jars. We prepare the filling from table vinegar, refined vinegar and rock salt.

We put bee honey in the proportion of two tablespoons to one glass of vinegar.

Although if you like it sweet or, on the contrary, lack sweetness, you can adjust it to your taste.

Close the jars with plastic lids and transfer to long-term storage into a cool cellar.

Pickled hot peppers for the winter are finger-licking good

Not a single vegetable season is complete without a few jars of this particular snack. It is good not only with meat, but also simply with vegetable dishes.

What you need for cooking:

• Spicy fruits – 0.7 kilograms;
• Garlic – 16 cloves;
• Black pepper – 10 fruits;
• Fragrant – 10 pieces;
• Wine vinegar – 250 grams;
• Drinking water – 1000 grams;
• Rock salt – 35 grams;
• Granulated sugar – 35 grams;
• Greens – 0.5 bunch;
• Coriander – 50 grams.

Let's get started:

We sort out the sharp fruits and throw them away with any visible damage or changes in the skin.

We prick each pod at the base with a wooden stick.

Place them in a large saucepan, fill it with water and place over medium heat until it boils.

Cook the fruits over low heat for about three minutes, cover with a lid and leave aside for fifteen minutes.

Separately cook the marinade:

Heat water over a fire, add rock salt, granulated sugar, garlic, chopped herbs and spices. Add table vinegar, cook for three minutes and remove from heat. Let it stand aside for about fifteen minutes.

On the bottom of each container we put the prepared herbs, garlic from the marinade, pods, on top again the herbs and spices and pour the brine to the top.

Roll up with tin lids and cover with a warm jacket or blanket. Then transfer to a cool place for storage.

Canning hot peppers

Sometimes I don’t roll up the whole fruit in large containers, but cut it into beautiful rings and close it like that. It’s very beautiful and can be rolled up in very small jars.

Ingredients:

• Spicy pods – 2000 grams;
• Drinking water – 1000 grams;
• Granulated sugar – 50 grams;
• Salt – 50 grams;
• Refined butter - 200 grams;
• Table vinegar – 100 grams;
• Various spices - 1 tablespoon;
• Chopped greens – 100 grams.

Let's start cooking:

Place all ingredients except table vinegar and refined oil, as well as chopped pods, into boiling water. Cook everything for five minutes.

Pour the marinade through a colander into another saucepan. Place the pepper in clean jars.

Pour the remaining ingredients into the marinade and bring to a boil again.

Pour boiling water over the fruits and roll up the containers with boiling water. Cool the jars upside down. And then we transfer it to a cool basement.

Video: Hot pepper for the winter

A very tasty, spicy appetizer made from hot peppers for the winter. It’s easy to prepare, yet gives an amazing taste, mild spiciness and good mood. Prepare it, you won’t regret it.

That's all. All these recipes are very interesting and incredibly tasty in the end. Try it and I’m sure you won’t remain indifferent.

And if you also take into account the fact that such a snack is very healthy for our body, then you should definitely prepare these dishes for future use for your family. And of course, write me your recipes for preparing hot peppers in the comments of the article, I will be happy to try them too. Until we meet again, friends.

Pickled hot peppers provide a great opportunity to enjoy spicy taste vegetables and receive the benefits of the product throughout the year. Stock up on this one savory snack for future use and please yourself and your family until the next season.
Recipe contents:

Hot pepper is a spicy vegetable that can add spiciness and brightness to any dish. You can prepare it for the winter in a lot of ways: pickle it whole or cut into pieces, pickle it, ferment it, dry it, preserve it in vinegar, lemon juice and other ways. You can use pepper of any color for this, red, green, yellow, and even black. If you are an amateur savory dishes, then be sure to stock up on hot pepper. Along with such additives as horseradish and garlic, it allows you to add unique flavor notes to any dish.

Many lovers and eaters of spicy food have never even thought about why scalding hot peppers make us “cry”. Scientists answer this question as follows: hot pepper, when consumed, stimulates the production of endorphins, i.e. hormone of happiness. At this moment, the brain receives a signal that a dangerous severity is approaching, but in fact it does not negatively affect the body. Endorphins are released into the blood and when a person eats spicy food, he enjoys it. Endorphins, in turn, provoke immune system, which improves blood circulation, reduces pain and relieves stress. Therefore, if you have a headache, it is recommended to eat a little hot pepper and the pain will go away.

• Calorie content per 100 g - 40 kcal.
• Number of servings - 1 can 350 ml
• Cooking time - 10 minutes to prepare food and a day to marinate vegetables

Ingredients:

• Hot capsicum - 10 pcs.
• Carrots - 0.5 pcs.
• Garlic - 3 cloves
• Salt - 1 tsp.
• Sugar - 1 tsp.
• Table vinegar - half a jar
• Drinking water - half a can

Preparing pickled hot peppers

1. Wash the hot pepper, dry it and cut it into slices about 3-5 mm thick. There is no need to remove the grains, but you should not collect those that have fallen from the pods either. Peel the carrots, rinse and also cut into rings. Do the same with the garlic: peel and cut into rings.

2. Prepare the container. Glass jar You only need to wash it, you should not sterilize it under steam. Place some of the chopped peppers at the bottom.

3. Place some carrots and garlic on top.

4. Continue adding all the vegetables one by one, alternating a layer of peppers and carrots with garlic. Fill the jar in this manner to the very top.

5. Pour vinegar over vegetables and drinking water. Their proportions should be 1:1.

6. Then sprinkle salt and sugar on top.

7. Seal the container with a lid and lightly shake the twist so that the salt and vinegar are evenly distributed.