Now almost any vegetable or fruit is available all year round. But chili peppers marinated for the winter remains a favorite. It is used together with other pickles as spicy snacks or added to the first and second courses. During the cooking process, it does not lose its bitter taste, but is saturated with the aroma of herbs.
1
Depending on the recipe, a salty, sour or sweetish taste predominates. A wide variety of cooking methods allows everyone to find their own unique recipe... Chili peppers are spread throughout the world and thrive in temperate and tropical climates. From the Mexican dialect of Nahuatl, chili is translated as "red", although now there are many varieties with a variety of fruit colors. All of them have a fiery taste, and a special scale has even been developed to determine the degree of bitterness.
If a person does not have diseases of the gastrointestinal tract, then pepper must be included in the diet. Here are the main benefits:
- high content of a whole complex of vitamins (A, E, C, PP, K and group B) and minerals (iron, potassium, phosphorus);
- eating spicy foods increases the level of endorphins;
- warms and strengthens the immune system;
- improves the work of blood vessels;
- activates brain function and helps fight insomnia;
- reduces attacks of epilepsy and bronchial asthma.
Hot chili peppers
Fresh fruits are stewed, added to meat dishes and sauces. But how do you store them all year round? You can dry the whole fruit or grind it, freeze it or use it in conservation. The harvesting of pickled peppers has become widespread. Moreover, some housewives achieve not only the perfect taste, but also aesthetically combine colors, combining red, green and yellow.
With prolonged contact of pepper with the skin, a burning sensation may occur. This is something to keep in mind when cleaning it. Gloves are recommended to avoid damaging your skin.
2
The habit of making preparations for the winter, which came from our grandmothers, remains relevant to this day. Why is this so?
If we are talking about vegetables from their own garden, then the hostess is confident in the quality of the products and the absence of harmful impurities.
Fruits harvested in season, and not grown in a greenhouse, are high in vitamins. The summer harvest stays healthy for months and continues to improve the health of all family members.
Chili Pepper Preservation
The economic aspect is also important, because they stock up on conservation in the summer, when the price of vegetables ripened in this area is much lower than products brought from afar. The variety of recipes allows you to cook the same vegetable in several ways. And in winter you can serve it to the table different kinds pickles. Moreover, the jars are always at hand. No need to rush to the store in bad weather or choose from a small selection of the local store.
Pickled chili peppers go well with meat, fish and other vegetables. The pungency of the product helps the digestive system to cope with fatty foods or alcoholic beverages... Moreover, it itself contains very few calories, and the cooking process takes a little time.
3
This recipe will need the following ingredients:
- 200 g of small chili pods;
- 350 ml vinegar (wine or apple cider);
- 40 g granulated sugar;
- 7 g table salt;
- 5 medium garlic cloves
- 2 bay leaves;
- 5 pieces. black pepper.
Since small fruits are particularly bitter, it is recommended to preserve them in small containers. It is necessary to rinse the peppers well, the stalks should not be cut off. Then the fruits are dipped in boiling water and boiled for no more than 3 minutes. Dry seasonings are placed at the bottom of the jar. In a separate bowl, mix the vinegar with salt and sugar until completely dissolved.
Choosing the pods of the hottest pepper
The pods are tightly packed into a jar, filled with hot marinade and closed with a lid. The jar must be turned over onto the lid and left in this position for a day. You can store peppers in the refrigerator or some other cool place. When used for stews and other dishes, the vinegar smell disappears during heat treatment.
4
For one can, with a volume of 800-850 ml, you will need 8 medium-sized peppers with tails. It is important that they are fresh and fully ripe. After thorough rinsing, the walls must be cut. This will allow the liquid to enter. Prepared fruits are immersed in boiling water for 3-5 minutes, then filtered. The procedure is repeated 3-4 times.
To prepare a fragrant marinade, you will need the following products:
- 500 ml of water;
- 20 g cilantro greens;
- 20 g dill;
- 10 g mint;
- 1 medium head of garlic;
- 10 g granulated sugar;
- 10 g coriander seeds;
- 5 g table salt;
- 3 peas of black and allspice;
- 2 cloves and 2 bay leaves.
Caucasian pepper recipe
The leaves of greenery are separated from the stems, only the most delicate parts of the sprouts are used. All ingredients must be placed in a saucepan and put on fire. After boiling, add 100 ml of white vinegar (table or wine) and boil for another 2 minutes. The marinade is filtered, herbs with spices are laid out on the bottom of sterilized dishes. Pepper is carefully placed in a jar and poured over with liquid.
To remove air from the pods, you can gently squeeze them with a fork. The jar is closed with a lid and wrapped in a blanket until it cools. It is convenient to use screw caps, so preservation will become less laborious.
5
For this recipe, pepper pods can be left intact or cut into rings. If you prefer less bitter dishes, the seeds and veins should be removed.
To prepare the marinade, 9 percent table vinegar is used. Add two tablespoons of honey to one glass, you can take candied one. The marinade is stirred until the ingredients are completely dissolved and boiled.
Chili pepper with honey
Prepared peppers are tightly packed into jars and filled with boiling marinade. Preservation can be sterilized and rolled up with lids, or can be stored in the refrigerator without sterilization. Due to the properties of honey, fermentation processes do not develop.
6
Hot peppers popular not only in our country, it is widely used in Mediterranean cuisine. In Italy, it is customary to marinate it with anchovies and seafood. The pods come in many different shapes. It's good if you can find round ones, but long ones will do. It is important to choose fruits small size... Using this recipe, you can dazzle your guests with the most exquisite table.
For cooking, you will need the following products:
- 2 kg of pepper;
- 1.5 kg of salted anchovies;
- 50 g capers;
- 1.5 liters of olive oil;
- 1.5 liters of water;
- 1.5 liters of white vinegar.
The pepper, peeled from the legs and seeds, is placed in a saucepan. Water and vinegar are diluted equally and poured into the same container. After boiling, cook for no more than 3 minutes so that the pods retain their elasticity. Spread them out on a towel and leave to dry. The anchovies are washed from excess salt, allowed to drain, and the heads with entrails and bones are removed. The pepper is filled with fish, for one you can take 2-3 fillets and a few capers.
Pepper with anchovies in marinade
Place the stuffed peppers tightly in the jars and gently pour in the olive oil. If you plan to store them in the refrigerator, then you can do without sterilization. For a more savory dish, the water can be substituted with white wine.
7
An excellent chili snack for the winter is obtained from twisted peppers. It can be used as a sauce or added to meat during cooking. This mass will be a good basis for homemade adjika.
You will need the following products:
- 1 kg of chili;
- 120 ml of vinegar (table or wine);
- 20 g table salt.
Chili pepper twisted in a meat grinder
The pods, peeled from the stalks, are twisted in a meat grinder.
The seeds can be removed to reduce bitterness.
Add vinegar and salt, mix well. Put the puree in cold sterilized jars and roll up the lids. The product is not subjected to heat treatment, which contributes to the preservation of useful substances.
There are a lot of ways to make chili peppers pickled for the winter. Any housewife will select the most suitable recipe. You shouldn't dwell on just one, though. It is better to harvest such sharp fruits in small containers. But there can be a lot of jars, with a wide variety of snacks.
Chilli- a type of capsicum that has a characteristic pungent taste and aroma. Despite the fact that the name of the product is consonant with the country of Chile, it is taken from the Aztec languages and in translation means "red". Hot peppers are widely cultivated and a very popular spice. It is used in cooking, the food industry and for preparations for the winter for future use.
Many countries are involved in the cultivation and export of chili peppers, but the leaders are India and Thailand. A small shrub that prefers a tropical climate and plenty of sunshine.
Chile is known not only for its taste, but also useful properties... The presence of a large amount of vitamins and minerals in the fragrant pods made it indispensable during cold weather, when the immune system is most susceptible to attack by viruses and bacteria. Normalized use of the product improves blood circulation, increases stress resistance and pain threshold. Hot peppers are contraindicated for people with diseases of the gastrointestinal tract. Overuse of the product can harm the mucous membranes.
Before proceeding with the preparation of pepper simple recipes for the winter, you need to know a few rules for the selection, storage and use of this product. Different varieties of chili have different degrees of pungency. Therefore, it is necessary to understand that it will not always be possible to replace one type of capsicum with another. Dried and raw, the pepper pods should have an even, rich hue. The membrane of the product must not be damaged. The presence of stains of other colors indicates that the pepper is contaminated with microbes. The product must be purchased in hermetically sealed packages. In the refrigerator, the pepper retains its freshness for five days, after which it begins to wilt. If there is a need to extend the shelf life, this can be done by treating the pods with vinegar or vegetable oil. At home, hot pepper pods can be frozen for a long time, but for this they must be sealed in a plastic bag.
There are also several important rules when working with the product. Any variety of chili peppers contains a large number of essential oils which, on contact with the skin, cause itching, redness and irritation of the epidermis. Therefore, when working with the product, it is necessary to equip yourself with gloves. In no case should essential oils get into your eyes, this can lead to serious consequences. After working with pepper, wash your hands thoroughly with soap and water several times.
Sharp pods are very often used in cooking, but even more often they are used for harvesting for the winter for future use. At home, vegetables and fruits are pickled and canned with this aromatic spice. Pepper is often used to prepare jerky and dried meat. With the addition of the product, they prepare excellent burning adjika, sometimes they also create lecho with it. Any spicy winter storage will not do without such a pepper.
Below are the step by step recipes with a photo that will tell you in detail about the blanks in which red hot peppers are used, and how the finished preservation must be properly stored.
Fans of spicy food will appreciate the chili preparations. Pickled or salted peppers, spicy adjika will be an excellent addition to a festive or dining table... And how such snacks are combined with meat! What are the features of preparing hot pepper blanks? Let's take a look at some of the popular recipes.
Raw Chili Adjika
Bitter capsicum (1 kg) and sweet bell pepper(4 pcs.) Wash and free from seeds. Divide the garlic (2 heads) into cloves and peel them. Scroll two types of peppers and garlic through a meat grinder, add ground coriander (2 tablespoons), table salt (2 tablespoons) to the resulting mass and pour in 9% table vinegar (2 tablespoons). Arrange the finished snack in sterile jars and roll up the lids. The best place for storing such a workpiece - the lower shelf of the refrigerator.
Chili pepper with tomato for the winter
Small-fruited chili peppers (1 kg), wash under water, dry and remove the stalks. Lightly fry the pods in a small amount vegetable oil... Wash fresh tomatoes and squeeze the juice out of them. Pour the resulting juice into an enamel container, place on the stove and boil until its initial volume is halved. Strain the juice through a cheesecloth folded in several layers, salt and sugar to taste.
Arrange the fried chili pods in sterilized jars and pour them ready tomato juice... Close the jars with lids and sterilize them for 15 minutes. Send the cooled cans with the blank for storage to the basement or cellar.
Pickled chili peppers for the winter
Wash and dry the chili peppers. Place the pods in sterile jars, alternating with finely chopped garlic (5 cloves), bay leaves (3), horseradish root cubes (50 g) and your favorite spices.
Now we need to prepare the marinade. To do this, combine olive oil and apple cider vinegar in equal proportions (0.5 l each) and dissolve natural honey (1 tbsp. L.) In the resulting liquid. Fill jars of pepper with hot marinade, cover with lids and send to sterilize for 10-15 minutes. Seal containers, allow to cool and store in a cool, dark place.
You can make a lot of different savory preparations from chili peppers. Delight your loved ones and your guests with delicious little hot pepper snacks! Bon Appetit!
There are many spicy lovers among us, and although dried ground red pepper is always available, today we will talk about pickled chili... After all, you can prepare it in this way in the same way as Bulgarian.
And in winter, it's nice to open a jar and season meat or fish, and not only that. There are many unusual recipes for us, according to which Indians or Americans, Italians or Mexicans make preparations. This spicy vegetable is so popular in southern cuisines that it will be useful to get acquainted with their achievements and, perhaps, learn a few things.
Pickled chili peppers
Eating our favorite spice, we do not think how much interesting facts connected with it. Did you know that the pungency of chili is related to the pungent content of capsaicin.
And its amount varies in different varieties in the widest possible range. The American pharmacist Scoville even invented a special unit for measuring the pungency SHU and created a rating scale for different varieties. Values range from zero for about a million for Indian varieties Bhut Jolokia and Naga Jolokia. Tabasco peppers are in the range of 2500-5000 units, and Jalapenos are in the range of 2500 to 8000 units.
You can marinate a burning vegetable of different severity, so who likes it. By the way, the name "chile" comes from one of the Aztec dialects and simply means "red".
For chili peppers marinate recipes you can find quite a few. But let's start with the simplest. We will need:
medium or coarse salt (iodine-free) 20g;
acetic acid 9% or in common parlance table vinegar 15 ml;
water 700 ml.
Before starting the processing of raw materials, we protect our hands with gloves. If you do not want to use them, then do not forget that you can not touch your eyes and face during processing until you wash your hands thoroughly.
Prepare jars and lids for them by heating them in the oven or over boiling water. In a saucepan, bring the water to a boil and pour salt and sugar into the boiling water, add acetic acid, stirring until dissolved. Whole washed peppers, only pricked with a knife or toothpick, boil in the marinade for no more than 10 minutes.
Then we put the pepper in prepared vessels, pour the filling up to the neck and twist it. We put the jars on the lids and cover with a towel for slow cooling.
Serve for about two 0.5l jars. This is a basic recipe. You can make further changes by adding cloves of garlic, celery, parsley or other herbs, as well as replacing the sugar partially or completely with honey, then you will succeed.
Pickled chili peppers: recipe
Also popular with Americans pickled chili, recipe that you will see below is just one of many. Pepper for it will need a little hot, for Americans it is banana peppers, and you can take something like gogoshar or just a slightly hot red or green. By the way, a fully ripe pepper contains much more vitamin C, the content of which this wonderful vegetable is three times higher than lemons and is the absolute champion among any fruits.
So let's take:
1 lb (400g) red hot pods
1 large sweet white onion (original Vidalia onions, but you can use a sweet white Sterling);
2 cups white wine vinegar
3/4 cup water
3 cloves of garlic;
1 tablespoon salt
1 bay leaf;
1/2 teaspoon yellow mustard seeds.
Fill the prepared jars with slices of finely chopped onions and eighths or quarters of peeled peppers, peeled from seeds, stalks and partitions. In a small saucepan, boil water and vinegar with salt and the spices indicated in the recipe, the garlic can be pre-cut into slices or whatever you like.
Pour the contents of the jars with boiling water and cover with lids. Without sterilization, the workpiece can be stored in the refrigerator for a month. If you want it to stay with you for the winter, then sterilize it in the usual way in a saucepan of boiling water for about 15 minutes, if you have half-liter jars.
The following recipe tells how to pickle chili peppers for sandwiches, tacos, pizza toppings. Of course, you can eat it just like that. You will need:
2 cups white vinegar
4 garlic cloves, not very finely chopped
3 tablespoons black peppercorns;
a teaspoon of cardamom seeds;
1 tablespoon ginger
2 bay leaves;
2 tablespoons of marinade salt.
Again, a teacup is taken as a unit of measurement, therefore, before measuring the pepper, it is washed, peeled and cut into rings. There is no need to remove the core, just cut off the stems.
It is not necessary to clean small peppercorns, just prick them with a toothpick for better brine penetration. The ingredients listed are for a 1-quart jar, which is approximately 1.1L.
The dishes, as usual, are washed and heated, the chopped vegetable is placed there. Then they put a small saucepan on the fire, in which everything else from the recipe is placed, bring to a boil, reduce the heat and slowly simmer under the lid for 15-20 minutes. The finished marinade is poured into a jar and closed. After cooling, put the workpiece in the refrigerator. On the advice of the author, it is better to let it stand for a few days before using.
How to pickle chili peppers
Jalapenos 1 lb. (about 400g spicy enough);
a cup and a quarter of distilled white vinegar (250 ml acetic acid 9%);
1 cup bourbon (yes, 200 ml of American whiskey)
half a cup of honey;
2 teaspoons coriander seeds
1 teaspoon of coarse or sea salt;
1 teaspoon mustard seeds
2 bay leaves.
Larger peppers are cut into rings, and small ones are easy enough to chop, of course, before cooking, the raw materials are washed and dried. Then we put it in a suitable clean jar.
All marinade ingredients are heated in a saucepan to a boil and simmer for 5 minutes under a lid. Pour the marinade over the pepper and cover with a plastic lid. After cooling for 3 days, put in the refrigerator and can be consumed.
Of course, buy pickled chili peppers it is possible in the trading network. If not in ordinary ones, then in online stores you can be offered a wide selection of canned food from a wide variety of manufacturers.
Prices can also fluctuate widely from a hundred and a little rubles to more than a thousand. Suppliers are mainly China, Thailand, Vietnam, Mexico and other Latin American countries.
Present on the market as well domestic manufacturer... LLC "Cannery Russkoe Pole - Albashi", based in the Krasnodar Territory, whose products are "Uncle Vanya" pickled chili pepper has earned very favorable reviews from consumers. They have a medium-sized pepper in a simple marinade without any chemical additives and a very spicy taste.
Marinate chili peppers for the winter
And now marinate chili peppers for the winter on Georgian recipe... For this we need:
slightly spicy Tsitsak (it is creamy and quite large) 1kg;
peeled garlic cloves 100g;
water 200ml,
apple cider vinegar 6% 200 ml;
refined vegetable oil 250 ml;
peas of black hot pepper 20-25 pcs;
medium-sized bunch of dill;
5 bay leaves;
salt and sugar 1 tablespoon each.
The preparation of pepper comes down to the fact that the spouts of about a couple of centimeters are cut crosswise in the washed peppercorns. Legs and seeds do not need to be removed.
Acetic acid, vegetable oil and water are poured into a thick-walled deep frying pan or saucepan, salt, sugar and spices are added. When the mixture boils, put peppercorns in it in portions and simmer for about five minutes, stirring. Put the finished pepper in a heat-resistant container.
When everything is stewed, put the garlic, cut into medium pieces, and dill, cut into about 1 cm pieces, into the pan. You can also add celery greens if you like.
We warm everything up for about a minute and pour in the peppercorns. Chilled food can be stored in the refrigerator for about a month. If you want to keep it for the winter, put it in sterile glass jars, heat in boiling water for 20 minutes, cover with boiled lids and seal.
Let's prepare another one pickled chili peppers for the winter according to the American recipe. Let's take:
2 cups white vinegar
4 garlic cloves, chopped
3 tablespoons black peppercorns
teaspoon of cardamom seeds
1 tablespoon ginger
2 bay leaves
2 tablespoons of marinade salt
Cups are meant for tea with a volume of 200 ml. Wash and dry the pepper. Large peppers are cut into rings of any size. Small ones can be left intact, but pricked for better penetration of the marinade. Ginger is cut into slices, but you can also substitute fresh powder. The peppers are placed in a sterilized 1 quart jar, or two 600 ml jars can be used instead. All the ingredients of the marinade are combined in a saucepan and brought to a boil, boiled over low heat for about 20 minutes, then pepper is poured, covered with sterile lids and heated in boiling water for 15-20 minutes (the time from the beginning of boiling of water in the pan). If covered with a plastic lid, you can keep it in the refrigerator for several days and eat it.
Pickled cucumbers with chili
And finally, let's prepare pickled cucumbers with chili... For one liter jar, we need the following products:
400-500 g fresh gherkins;
two small onions or a couple of slices from a chopped large onion;
Fans of spicy dishes will certainly not mind stocking up on pods of hot peppers for the winter. In this article, we will discuss the technology of preserving chili peppers for the winter using simple recipes.
Adjika chili for the winter
Spicy adjika can be closed according to two different recipes: in one, the taste of peppers is softened by tomatoes, and in the other, chili pods, on the contrary, come to the fore, and garlic cloves complement their sharpness. We will focus on the last recipe, which is considered a classic.
Ingredients:
- hot pepper - 1.1 kg;
- garlic - 520 g;
- salt - 155 g;
- a mixture of spices for adjika (coriander, dill, hops-suneli) - ½ tbsp.
Preparation
Remove the seed boxes from the hot peppers. During all work with pepper, it is imperative to use gloves, otherwise the mixture can easily burn the skin. Whisk the peeled hot peppers together with the chives into a paste. You can use a blender or mince the ingredients. Add salt and ground spices to the resulting paste. Spread the sauce over clean jars and top with a couple tablespoons of oil. No additional sterilization is required as the peppers are hot enough to last all winter.
How to pickle chili peppers for the winter?
The pungency of chili peppers can be very versatile, especially when marinated with aromatic herbs and garlic, the chunks are covered.
Ingredients:
- hot pepper - 1.1 kg;
- white vinegar - 690 ml;
- - 230 ml;
- sugar - 45 g;
- water - 720 ml;
- salt - 45 g;
- garlic - 6 cloves;
- - 6 branches;
- cumin seeds - 1 ½ tsp.
Preparation
If you want to keep the maximum pungency, then do not remove the seeds, otherwise cut off the tails, cut out the seeds, and pour over the remaining pulp with boiling water. Combine vinegar with sugar, salt and cumin, then add water. Bring the marinade to a boil.
While the marinade is on the stove, place the peppers, oregano sprigs, and crushed garlic cloves into the jars. Put the peppers on top and cover everything with boiling marinade. To preserve chili peppers for the winter, cover the jars, but do not twist. Send the container with peppers for sterilization, and then close.
Chili peppers in oil for the winter
Another way to preserve chili peppers for the winter is to cover them with oil. It is not uncommon for peppers to bake before such a preparation, but you can leave the pods fresh if desired. Aromatic herbs and spices are added to the oil, so even after you eat the peppers, the oil itself can be used to prepare a wide variety of dishes.
No sterilization is required as the oil displaces air completely, eliminating the development of mold on the surface of the workpiece.
Burn the peppers on the burner until the skin turns black. Remove the skin itself, remove the seeds, and cut the pulp into strips and distribute in clean jars. Followed by laurel, garlic, onions or herbs. Pour the olive oil over the peppers, filling the jar completely and covering the pepper pieces. Close the blanks with clean lids and store in the refrigerator.
