How to close red bitter pepper for the winter. Canned hot peppers for the winter without sterilization

Hot pepper is a spicy, fragrant and hot vegetable that gives any type of dish a bright taste. The fruits are well preserved: fermentation, pickling and salting. Gourmets of spicy food will appreciate the unique flavor notes, and the recipes below will help you figure out how to pickle hot peppers.

Easy option

Canned whole fruits are convenient to store and use as needed. To enhance the taste, fragrant spices are placed in jars - lavrushka, allspice peas, clove inflorescences.

Products:

red hot pepper - 1 kg;
filtered water - 1 l;
granulated sugar - 160 g;
rock salt - 60 g;
table vinegar - 220 ml.

The algorithm of our actions:

Wash the main ingredient well. Lay out on a dry and clean kitchen towel. After drying, make several punctures through with a simple toothpick near the stem.
Wash jars and sterilize. Arrange chili tightly in prepared glass containers. Boil the liquid in the kettle and pour the pods. Cover and leave for a quarter of an hour. Drain into the sink.
Pour clean water into a separate pan and add salt for canning, sugar. Cook until grains are completely dissolved. Remove from stove and combine with brine, mix.
Fill jars with contents, roll up and turn over. After cooling, put in the refrigerator or cellar.

Korean snack "Kochi"

Hot pepper, pickled for the winter, is cooked in a twisted form. The seasoning is very spicy and delicious. Seeds crushed together with burning fruits give a special piquancy to the dish. Ready-made preservation is used for meat, fish, vegetables and simple sandwiches.

Products:

hot pepper - 1.5 kg;
garlic - 90 g;
rock salt - 45 g;
white wine vinegar - 150 ml.

Sharp "bomb"

Rinse the pods thoroughly, remove the stalk. Peel the garlic, rinse. Grind in a meat grinder.
Transfer the mixture to a deep bowl. Salt and pour acid, stir. Cover and leave on the kitchen table for 30-40 minutes.
Meanwhile, rinse jars and lids thoroughly. Process over water vapor or warm in the oven.
Arrange hot pepper in vinegar in sterile containers. Seal tightly, put in the refrigerator.

with spices

Hot pods can be made without sterilization. Due to the presence of a large number of seasonings, the snack is obtained with a bright aroma and rich taste. Pickled hot peppers for the winter according to the recipe described below are easy to make and look very nice in a container.

Products:

chili pepper - 0.35 kg;
grape vinegar - 0.5 cups;
garlic - 50 g;
cilantro - 15 g;
dill - 15 g;
a few sprigs of mint;
filtered liquid - 0.5 l;
rock salt - 10 g;
coriander seeds - 10 g;
granulated sugar - 0.5 tbsp;
lavrushka - 2 sheets;
carnation - 2 inflorescences;
allspice and black peas - 8 pcs.

We work step by step:

Rinse greens, dry and separate from coarse and hard twigs. The main thing is that only the leaves remain. Divide the garlic into cloves. Remove dry husk, but do not peel off completely.
Rinse chile thoroughly. Using a wooden toothpick, make 1 puncture in each fruit. This is required so that air does not accumulate in the vegetable during canning.
Put the burning pods in a saucepan and pour boiling water over it, cover and leave for 5 minutes. Drain and repeat the hot water soak procedure 3 more times.
Pour a clean liquid into a saucepan and combine with sugar, salt, peppercorns, coriander, laurel and cloves. Put the garlic cloves and greens there. Put on the stove, building a medium heat. Boil. Pour in the acid and boil for another 3 minutes. Close and leave the marinade on the kitchen table for a quarter of an hour.
In the meantime, wash the jars, sterilize. In prepared containers, spread the spices from the marinade in the same amount, and then tightly lay the pods. Fill with brine, seal tightly. Turn over, leave on the kitchen table for a day.

The best and quick recipe for cooking hot peppers for the winter. Many people call this option "Bomb". The taste of the finished dish is so sharp that even the juice of tomatoes does not smooth out all the bitterness.

Products:

capsicum red hot pepper - 1.2 kg;
freshly prepared tomato juice - 2.7 l;
rock salt - 40 g;
granulated sugar - 100 g;
ground black pepper to taste;
garlic - 12 cloves;
oil - 350 ml;
laurel - 4 sheets.

Rinse the pepper, remove the stalk, and leave the seeds inside. Wash jars and lids, boil. Carefully place the main ingredient in a container, cover.

Pour the juice into a large saucepan, add salt for canning, sugar, parsley. Put on the stove, bring to a boil and boil for a quarter of an hour. Add finely chopped garlic, acid, mix. Boil and remove from stove. The marinade is ready.

Fill containers, roll up and turn over. In this form, leave for a day and store in the cellar.

In honey mustard marinade

Peppers with a bright taste of flower honey and fragrant mustard seeds perfectly complement meat, fish or vegetables. Used as decoration for a festive table. The number of ingredients is indicated for a jar with a capacity of 700 ml. We suggest that you familiarize yourself with how to pickle hot peppers for the winter.

Products:

chili - 0.6 kg;
natural honey - 45 g;
table vinegar - 250 ml;
mustard seeds - 2 tsp;
black peppercorns - 10-12 pcs.

Operating procedure:

For cooking, it is recommended to use multi-colored peppers. Rinse the pods under running water. With a toothpick, make 1-2 punctures near the stem. This is required so that the marinade penetrates better.
Wash jars and sterilize. Put mustard seeds and black peppercorns in prepared containers at the bottom.
Pour acid into a saucepan and add honey. Stir until the sweet product is completely dissolved.
Arrange peppers tightly in a container. Fill containers with marinade and seal tightly. Keep refrigerated.

Georgian snack

Spicy chili is a traditional product of the people of Georgia. Thanks to a simple recipe, pickled bitter pepper for the winter turns out to be spicy and interesting in taste.

Products:

hot pepper - 2.4 kg;
garlic - 0.15 kg;
oil - 200 ml;
white wine vinegar - 500 ml;
fresh parsley - 50 g;
granulated sugar - 70 g;
celery root - 120 g;
salt to taste.

The order of work is as follows:

Rinse the pepper, make a small cut in the stalk area.
Pour the oil into a saucepan and combine with sugar and salt, acid. Put on fire and wait until it boils. Divide the main ingredient equally. Put the first part and cook for no more than 7 minutes, then the second.
Clean celery and garlic from unsuitable parts for food. Rinse the parsley and shake off excess moisture. Finely chop the greens, and grind the rest of the ingredients in a blender. Mix together with peppers. Cover and put in a cold place for 24 hours.
After the time has elapsed, strain and decompose into pre-treated tanks. Bring the marinade to a boil and fill the container. Roll up hermetically. After cooling, bitter pepper for the winter in Georgian, put in the cellar.

Korean Pickled Peppers

Almost every second person likes the cuisine of Korean peoples. One drawback is that the snack is not subject to long-term storage. The maximum period is not more than 30-60 days. Consider how to prepare bitter capsicum for the winter.

Products:

hot pepper - 2.2 kg;
garlic - 20 cloves;
filtered liquid - 2 cups;
table vinegar - 120 ml;
black pepper - 1 tsp;
rock salt - 15 g;
granulated sugar - 15 g;
red ground pepper - 1 tsp;
coriander (chopped) - 5 g.

Cooking:

Rinse the pepper, remove the stalk and clean out the seeds. Wash and sterilize jars. Spread the prepared vegetable tightly and cover.
Pour clean water into a saucepan, add salt, 2 types of pepper and ground coriander. Bring to a boil and cook for 2-3 minutes until completely dissolved. Chop the peeled garlic into slices, add to the brine along with the acid. Mix.
Fill jars, seal tightly. Turn over, and after cooling, remove to a cold place. After 3 days you can use.

Peppers in honey marinade: a simple recipe

A canned snack acquires a tart taste and a sweet aroma. For gourmets, hot peppers in a honey-vinegar marinade will be an exotic taste discovery. The preparation is mainly served with meat. We will understand the simple and uncomplicated cooking process.

Products:

hot pepper - 2.2 kg;
garlic - 80 g;
table vinegar - 530 ml;
natural honey - 20 g;
rock salt - 45 g;
simple peppercorns - 7 pcs.;
filtered water - 550 ml;
granulated sugar - 30 g.

Wash jars, warm in the oven. Rinse the peppers, put on a clean and dry towel, let dry. Make a puncture through with a wooden toothpick so that air does not accumulate and the marinade quickly penetrates into the fruit. Pack tightly into prepared containers.
Free the garlic cloves from the husk and cut into slices. Pour the required amount of liquid into the saucepan. Add salt, sugar, flower honey, peppercorns. After boiling, cook until the bulk ingredients are completely dissolved. Put the garlic and pour in the acid, warm for another 5 minutes.
Fill container with contents with marinade. Roll up the lids, turn over. After cooling, remove to the cellar.

Pepper in Armenian

An oil-vinegar solution will add a special piquancy and originality to the burning ingredient. The snack retains all the useful properties, vitamins contained in the components. What is the principle of preparing pickled hot peppers for the winter in Armenian.

Products:

chili pepper - 2 kg;
garlic - 140 g;
rock salt - 50 g;
parsley leaves - 100 g;
oil - 220 ml;
apple cider vinegar - 1.5 cups.

Rinse peppers well, cut lengthwise into 2 parts. Remove stem, seeds. Peel the garlic cloves from the husk. Just wash the greens and pat dry.
Put the cloves and parsley into the bowl of a food processor and chop. Place in a bowl, season with salt and stir.
Wash jars and sterilize. Add the peppers to the prepared container, alternating with the spice mixture. Cover and leave overnight.
In a separate bowl, mix oil and acid. Set the pan, pour the vinegar-oil mixture into it. Fry the real pods.
Wash jars, warm in the oven. Put hot peppers in a container, pour marinade. Sterilize for 20 minutes. Hermetically roll up, cool and put away in the cellar.

To get delicious canned blanks, we suggest that you familiarize yourself with some recommendations from experienced chefs:

For pickling, they take hot peppers of any variety and color.
You need to choose fruits that are small and thin, as they will cook faster. Larger peppers must be peeled and cut into slices.
You can reduce bitterness if you pre-soak the main ingredient for 24 hours in an ice-cold liquid. It is required to change water 2-3 times.

Hot chilli pepper is a useful component for humans. Experts recommend adding it to all dishes. The main advantage of the product is that it increases appetite and stimulates the production of hormones. But despite all the positive qualities, a burning product is forbidden to be used in the diet of people suffering from various diseases of the gastrointestinal tract.

Pickled hot peppers for the winter

Good afternoon, dear readers! If you like spicy, then I recommend preparing pickled hot peppers for the winter. This is not quite a traditional preparation, but it is worth a try once.

And suddenly like it! And, especially since in the winter during the flu season and, such a pepper is not only a snack, but also a good prophylactic to maintain. Let's cook!

Pickled hot peppers for the winter without sterilization

For cooking, any pepper, both red and green, is suitable. It is better to choose thinner pods, as they marinate faster and are beautiful without damage. If the pods are very long, then you can cut into pieces. This pepper goes well with any meat dishes.

You will need:

For 1 liter jar

300 gr. - hot hot pepper
2 tbsp. spoons - coarse salt
3 art. spoons of sugar
100 ml. - table vinegar
Pure cold water
2-3 pcs. - bay leaves
5-6 pcs. - black peppercorns (you can also use allspice, mustard seeds, cloves)
Greens ( , ) - to your taste

How to cook:

1. Wash the jars and add all the spices to the bottom of each.

2. Wash the pepper, cut off the dry ends, if necessary, and put them in a jar (you can not cut the tails, it’s more convenient to take peppers by the tail when tasting) to the very top.

On a note! If there is not enough hot pepper, then you can add (just cut it into thin slices). It will pickle and turn out no less tasty than spicy!

3. Pour hot water over peppers and leave for 30 minutes. Then drain the water into a separate saucepan or bowl, add salt and sugar, bring to a boil and pour back into jars.

4. After 5-10 minutes, pour the water back into the pan, add vinegar and pour it into jars again. Pour the marinade to the very edge of the neck so that it pours straight out!

5. Now you can roll.

Calorie pickled hot pepper per 100 gr. - 33 kcal.

Bon Appetit!

On a note! If you do not want to get a VERY hot pepper, then you can pre-soak it in hot water for 10 minutes or in cold water for a day (the water must be changed periodically). So the sharpness and bitterness will partially go away.

Video recipe: Pickled hot peppers for the winter! Well sooo delicious!!

pickled hot pepper

Hot pepper pickled for the winter in Georgian

Of course, Georgians know a lot about spicy snacks and probably know how to cook them correctly and tasty. Let's try and we have their signature recipe!

You will need:

2.5 kg. - hot pepper
In a bunch - fresh herbs (parsley and)
4 things. - Lavrushki
150 gr. - big
250 ml. - sunflower oil (can be olive oil)
For 3-4 tbsp. tablespoons - coarse salt and sugar (see to taste)
500 ml. - table vinegar (you can take wine)
2 liters - pure water

How to cook:

1. On the burning pods at the bottom, make small cuts so that the pepper is quickly soaked in marinade.

2. Pour water into a large saucepan, add sugar, salt, bay leaves, oil, vinegar and bring to a boil.

3. Boil the pods in a hot marinade for 6-7 minutes (you can do it in portions), just do not let them float and stir and turn over all the time.

4. Put the boiled peppers in a separate pan or bowl.

5. When the marinade has cooled, add finely chopped herbs and garlic, bring to a boil.

6. Pour peppers with hot marinade and put pressure on top.

7. Leave the pan in the refrigerator for a day, then transfer the pepper to jars for further storage.

Bon Appetit!

Video recipe: Salting bitter capsicum in Georgian

Pickled hot pepper

Hot pepper marinated in Armenian style

In Armenia, a hot appetizer called “tsitsak” is prepared from young, still light green peppers. Served with meat dishes.

You will need:

3 kg. - hot pepper
250 gr. - large garlic
350 ml. - sunflower oil
500 ml. - (you can also take wine)
100 gr. - salt (see to taste)
Large bunch of fresh parsley

How to cook:

1. Wash the pods and make cuts on the tip.

2. Place all the pods in a large saucepan or bowl.

3. Finely chop the herbs, garlic, add salt, mix well. Pour the resulting mass into the pepper and mix well again. Leave to marinate for a day, closing the pan or bowl with a lid.

4. Displace the vinegar with vegetable oil and fry the peppers in a frying pan in small portions in this filling.

5. Put the fried pods into jars and sterilize for 20 minutes.

6. Store in a cool place, but you can start tasting in a day.

7. If you wake up to try for the first time, it gently catches your breath and burns badly!

Bon Appetit!

On a note! Pickled hot peppers contain endorphins in large quantities - the hormone of joy! Which we so lack in the autumn-winter period to deal with. And with pickled hot peppers, you will always have a good mood and cheerfulness.

Video recipe: Armenian Pickled Peppers

Pickled hot peppers with honey

In this recipe, we will combine the incompatible - honey and hot pepper. But the result is amazing with its unusual taste and originality!

You will need:

200 gr. - hot pepper for 1 liter jar
2 tbsp. spoons - good quality
1 st. a spoon with a top - coarse salt (try to your taste)
200 ml. (glass) - apple cider vinegar (can be table, but 6%)

How to cook:

1. At the pods, cut the tails a little and tamp tightly into the jar.

2. Prepare the marinade - mix vinegar, honey, salt. Pour marinade over peppers.

3. Close the jar with a lid, store in the refrigerator.

Calorie content of hot pepper with honey per 100 gr. - 53 kcal.

Bon Appetit!

Video recipe: Hot pepper with honey

Hot pepper in tomato

Hot pepper marinated for the winter in tomato

This is a recipe for those who don't really like spicy. Tomato juice softens the pepper a little and is not so bitter.

You will need:

1 kg. - hot pepper
2.5 liters - with homemade or store-bought pulp
1 st. a spoon with a slide (30 gr.) - coarse salt
3 art. spoons (90 gr.) - sugar
¼ tsp - black ground pepper
3-4 large cloves - garlic (should get a heaping tablespoon of chopped)
1 st. spoon - table vinegar 9%
300 ml. - sunflower oil (can be olive oil)
5 pieces. - bay leaves

How to cook:

1. Wash the pods, cut into pieces and put in jars.

2. Preparing the marinade. In a separate saucepan, boil tomato juice, salt, bay leaf, sugar for 20 minutes, then add vinegar and chopped garlic and bring to a boil again.

3. Pour marinade over peppers and roll up.

Bon Appetit!

Video recipe: Harvesting red hot peppers for the winter in tomato juice

Hot Pickled Peppers

Korean pickled hot peppers

This recipe is not a winter preparation, but for quick use. If there is no storage space. But you can cook at any time of the year and the portion that you can eat in a short time.

You will need:

1 kg. - hot pepper
3-4 large cloves - garlic
400 ml. – clean water
70 ml. - apple or table vinegar 6%
1 teaspoon each - black and red ground pepper and coriander seeds
For ½ st. spoons - salt and sugar (look at your taste)

How to cook:

1. Wash the pods, cut the tails and put in jars.

2. We are preparing the marinade. Put all the ingredients from the list in a separate pan, let it boil and pour the peppers with the finished marinade. Close the jars with lids.

3. Place in refrigerator after cooling. You can eat in 2-3 days.

Bon Appetit!

Pickled hot peppers - quick and easy

In contact with

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

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

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

Useful properties of hot pepper

Hot pepper, due to many useful properties, is widely used in various areas of human life.

Applications:

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

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

Types of hot pepper

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

Depending on the capsaicin contained in the composition, it is customary to subdivide pepper varieties in accordance with the Scoville hotness scale.

According to which, an indicator of 0 points belongs to sweet bell pepper. The most pungent variety is recognized as "Dragon's Breath", bred by a British gardener, whose indicator was 2,500,000 points.

Plant varieties are divided into main categories:

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

Note! The plant is widely loved by gardeners, for its relative unpretentiousness, because it can be grown even in a pot on the windowsill. The SHU value is indicated on the seed packaging, the higher it is, the sharper the fruits of the grown plant will be.

How to choose and prepare a product for conservation?

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

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

For conservation, it is worth choosing smooth pods without any damage, while if the pod is placed in a jar as a whole, fruits of the same size should be selected. You can make a composition of fruits of different colors, or make monochrome canned food.

The pod itself can be preserved as a whole, while cutting off the tail is optional. Or cut in any way: rings, half rings, segments, also for harvesting it can be twisted in a meat grinder along with seeds. It is worth remembering that the seeds increase the sharpness of the harvested vegetable.

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

How to grow more crops?

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

Often plants lack nutrition and useful minerals

It has the following properties:

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

Hot pepper for the winter - recipes

Pickled hot pepper

Product set:

hot red pepper in an amount per 1 liter jar,
water 1 l.,
table salt, preferably "Extra" 1 tbsp. without a slide
vinegar 9% - 1 tbsp, or vinegar essence 70% - 1/3 tsp,
sugar 1 tbsp without a slide.

Spices (optional):

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

Cooking technology:

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

Stuffed hot peppers

Required Ingredients:

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

Cooking technology:

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

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

Fertilizer really gives more intensive growth of garden plants, and they bear fruit much better. Now you can’t grow a normal crop without fertilizer, and this top dressing increases the number of vegetables, so I am very pleased with the result."

Armenian hot pepper

Required Ingredients:

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

Cooking technology:

Rinse and dry vegetables and herbs thoroughly.
Bake vegetables in the oven until soft at a temperature of 150-190 degrees.
Finely chop the garlic, pick the green leaves, getting rid of the coarse stems.
In a saucepan, mix water, vinegar, salt, bring to a boil and cool.
Arrange layers of pods, garlic, herbs.
Pour the container with the prepared mixture, place under oppression at room temperature for 3 weeks.
Close the jars with a lid, store in the refrigerator.

Pickled hot pepper without sterilization

Required ingredients for a 700 gram jar:

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

Cooking technology:

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

Pickled hot peppers with honey

Required Ingredients:

chili pepper 2 kg.,
water 0.5 l.,
table vinegar 0.5 l.,
sugar 2 tsp,
linden or flower honey 2 tsp,
salt 4 tsp without a slide.

Cooking technology:

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

Pickled hot pepper

Required Ingredients:

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

Cooking technology:

Thoroughly wash the container for salting;
Rinse and dry the pods and herbs;
Boil water on fire, dissolve salt in it, let cool to room temperature.
Put the bottom of the container with half of the available herbs, put the horseradish and garlic.
Pierce the vegetables several times with a fork near the stalk.
Put the pods in a container, cover with the second half of the green leaves on top and pour over the brine.
Put under oppression in a dark cool room for 2 weeks.

Ways to dry hot peppers

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

Vegetables must be carefully sorted and inspected for the integrity of the peel. Pods that have spots, bruises, defects are not subject to drying.
The fruits can be dried whole, for this you should choose pods of the same size and color. You can cut the fruit into sticks, this method saves space and reduces the time for drying.
When working with pepper, wear rubber gloves and avoid contact with eyes. Also, don't touch your face.
In order to dry the pods in the air, you can use a thread and a needle. To do this, the capsicum is strung on a thread and hung in a well-ventilated room. Fruits should not touch each other. In this position, they are left to dry completely. If the vegetable is cut into sticks, then it should be evenly distributed in one layer on sheets of paper for 7-12 days. Several times during the time it is necessary to move and shake the chopped vegetables and change the paper.
For drying in the oven, the sliced \u200b\u200bbars are laid out on a baking sheet and left to dry completely with the door ajar. The temperature of the oven should not be more than 60 degrees, the drying time is about 5 hours.

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

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

If you thought that hot pepper is just a seasoning, then you are very mistaken! For several years now I have been rolling hot pickled peppers for the winter - it turns out an excellent snack. Yes, yes, simple and nothing more (if you do not take into account the marinade). Those who love spicy dishes, I am sure, will like this preservation very much.

And the recipe for pickled hot peppers will pleasantly surprise you with its simplicity and speed of preparation: although there is sterilization in it, it is not long at all. You can prepare hot peppers for the winter both whole and in pieces: both ways, and so it will be tasty and appetizing. Perhaps someone likes to take whole peppers and bite off them, while it is more convenient for someone to eat canned hot peppers for the winter in pieces (this is exactly what I closed this time).

And the color of the peppers does not matter much: you can roll green and red in jars, and mix - a mixture of both. The most important thing is that it turns out very, very tasty: piping hot, invigoratingly bright. Well, am I interested in you? Then I hasten to tell you in detail how to preserve hot peppers for the winter - a step-by-step recipe with a photo is at your service!

Ingredients for 4 half-liter jars:

300 g green hot pepper;
700 g of red hot pepper;
1 liter of water;
1 tablespoon of salt;
2 tablespoons of sugar.

For each bank:

3 cloves of garlic;
6-8 black peppercorns;
2-4 peas of allspice.
25 ml 9% vinegar (5 tsp).

How to pickle hot peppers for the winter:

Peppers for canning choose fresh, elastic, not spoiled. Wash peppers in running water. Drain in a colander to drain excess liquid.

Cut the peppers into rings about 3 cm long. Cut each ring in half lengthwise. Remove the seeds, cut off the stem. We work carefully! Do not forget that peppers are hot - it is not recommended to rub your eyes or touch other products! After work, the knife and hands should be thoroughly washed. If you have very sensitive skin, I recommend cutting peppers with gloves.

In a saucepan over high heat, bring salted water to a boil (2 teaspoons of salt per 4 liters of water). We put the peppers in a colander, which we lower into boiling water. We stand the peppers like this (the fire under the pan remains large) for 2 minutes.

Then we quickly lower the colander with peppers into cold water, stand for 5 minutes, until cool.

We put garlic, peas of black and allspice in pre-sterilized jars. We pour vinegar.

And lay out the pepper.

We are preparing the marinade. Bring the water to a boil, add salt and sugar and stir until the crystals are completely dissolved. Pour marinade over peppers in jars.

We cover hot pepper pickled for the winter in jars with lids and sterilize in boiling water for 7-8 minutes.

Then we immediately seal the jars hermetically and turn them upside down. Keep it that way until it cools down completely. Pickled bitter pepper for the winter can also be stored at room temperature, in a dark place.

Harvesting bitter pepper for the winter

Sharp, crispy and with a slight sourness, you get a pepper prepared in the following way. For a liter jar you will need:

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

Cooking technology

Wash jars, sterilize. Rinse the spices and arrange in containers: garlic, cut in half, dill branches, peas and bay leaf. Cut the stems off the hot pepper pods. Put in banks. Pour salt, pour hot water and vinegar, cover with sterile lids. Put a cloth in a pot of water (on the bottom), put the jars on sterilization for 10 minutes from the moment of boiling. Then roll up the lids.

Marinating hot peppers for the winter without sterilization

This recipe will appeal to all lovers of spicy snacks.

Recipe Ingredients:

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

Cooking technology

Harvesting bitter begins with the fact that the pods are washed and dried. Then prepare the filling. To do this, mix water with salt, sugar, vinegar. Put spices in sterilized jars, tamp the pods. without sterilization will require double filling. The first time you should fill the containers with boiling water. Hold for 15 minutes and drain the water. Then pour the prepared marinade over the peppers. The finished snack should be twisted under the lids and set to cool. Harvesting hot peppers for the winter without sterilization is a simple and quick way to preserve the product. Pepper will stand for a long time, the brine will remain clean and light.

Hot pepper: cooking appetizers for vodka

Ingredients (indicated for a liter jar):

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

Cooking technology

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

Canning hot peppers for the winter

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

For brine:

litere 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 am

Prepare the peppers by removing the seeds, cut in half, rinse. Divide into jars. Boil the brine by mixing water with sugar, vinegar and salt. Pour over the pepper, leave overnight. During the night, part 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.