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. Peeled pods hot pepper whisk 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 multifaceted, especially when marinated with aromatic herbs and garlic, the chives 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 completely displaces air, 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. Next, you can put 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.

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Pickled hot peppers ( whole)

You need to take the pepper and wash. Then dry it, take a toothpick and pin it near the stalk. Take the pepper and place it in a container that has already been sterilized and dried. After that, everything needs to be sprinkled with herbs, pieces of roots, be sure to crush with a spoon so that all this is laid as tightly as possible. After that, everything is poured with ready-made brine, which he allowed to boil for 3 minutes, and then cool to room temperature. Put everything under oppression, let it stand for 2 weeks at room temperature, and after that the salted hot peppers are transferred to the cold. The brine is easy to make - 25 ml of a bite and 30 grams of salt per liter of boiled water. In order to cook hot peppers for the winter, you need to take the following products:

Preparation: Rinse the peppers well, cut off the legs and carefully remove the cores with seeds. If large red peppers are used, they must be cut into regular rings or obliquely. Place in sterile jars with the open side up, or add pepper rings. Pour boiling water over. After half an hour, drain all the water, boil again, add sugar and vinegar, salt. Stir well and pour into liter jars. Roll up, turn over, wrap up.

Half a teaspoon of vinegar essence.

Pickled peppers, twisted in a meat grinder

Dry dill, salt, black allspice. Water - 1 liter;

Then you need to cook the marinade. To do this, bring the water with spices and herbs to a boil and add white grape vinegar to it. The marinade should be kept on fire for 2-3 minutes, after which you need to remove the pan from the stove and let the liquid brew for another 15 minutes.

Before cooking pickled hot peppers, vegetables must be prepared: rinse and dry, then put them in jars, which must be sterilized first. Fill completely with oil, close with a nylon lid. Store the snack in a dark place. Butter from the stock is good for use in salads.

Hot peppers, the recipes for which we are considering today, are washed and dried. Banks are sterilized. The juice is put on fire, fifteen minutes after boiling, salt and spices are added, boiled for half an hour, then pepper pods are put in and boiled for twenty minutes. Then add crushed garlic and vegetable oil, while taking out the bay leaf. Bring everything to a boil, pour in vinegar, mix well.

Basic rules for pickling hot peppers

Hot peppers are a spicy vegetable that adds spice and flavor to almost any dish. He is loved by all fans of "spicy", so he is a frequent guest in their kitchen. Together with additives such as horseradish and garlic, it will add unforgettable flavor notes to the dish, which are very appreciated by lovers of savory treats. Why is bitter pepper so popular? Scientists give the answer to this question. So, its use contributes to the production of endorphins, that is, hormones of happiness. Therefore, a person, eating spicy food, gets pleasure. At the same time, the immune system is stimulated, blood circulation improves, stress decreases, pain syndrome disappears.

Hot peppers in oil marinade

A tablespoon of coarse salt; To cook bell pepper in tomato sauce, you will need to prepare the following foods:

Bulgarian pepper, not very large - 800 grams;

Pickling hot peppers. Quick recipe for the holiday

Cooking technology

Hot peppers in tomato juice

Cooking technology Cloves - 1 inflorescence per liter jar;

Then you need to take a sterilized jar and put garlic cloves and herbs on its bottom. Next, remove the chili peppers from the pan and carefully, being careful not to damage, place them in a glass container. Cooked vegetables become elastic so they can be stacked easily.

So we looked at how you can cook hot peppers for the winter. Doctors say that this snack is great for those who do not suffer from gastrointestinal diseases. This product is rich in vitamins, beta-carotene, iron, phosphorus, choline and many other beneficial elements. Many are mistaken, claiming that bitter pepper is harmful to health: if consumed in moderation, it will only have a positive effect on the body. So, the product helps to get rid of insomnia, improves the condition in case of complications diabetes mellitus, normalizes the work of blood vessels, helps to increase the activity of the nervous tissue of the brain, treats asthma, allergies, epilepsy, atherosclerosis and even benign tumors.

Hot peppers are placed in jars, poured with juice, rolled up and wrapped until they cool completely. It should be noted that in this dish, the pepper is not as spicy as the juice, although the taste of the latter is unpredictable and magnificent. It is best to store opened jars in the refrigerator.

Hot peppers can be harvested for the winter, there are many ways for this. It can be salted, pickled whole or with additives, dried, fermented, canned in vinegar or lemon juice, olive oil, etc. We will talk about this today.

Tsitsak

Vinegar - 300 ml 6%;

Bulgarian juicy peppers - 2 buckets of 10 liters each; 2 glasses of water;

Hot peppers are suitable not only for preparation for the winter, but also for preparing quicker snacks. They can be marinated and served after a couple of days.

Rinse the pepper, remove the seeds (work with gloves), pour boiling water over and put under pressure for several hours. This procedure will relieve the bitterness of the pods. 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 lids on the jars and the snack is ready.

Wash the jars, sterilize. Rinse the spices and place in containers: halved garlic, dill twigs, peas and bay leaf. Cut off the tails of the hot pepper pods. Place in jars. Sprinkle salt, cover with 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 covers.

Pickled hot peppers: recipe with squash and chili

Sugar - 1 tablespoon; Now you need to pour the marinade into the jars. After that, the peppers should be gently pressed with the blunt side of a fork so that all the air comes out of them. Now the container must be filled with marinade to the very edges and immediately rolled up with a lid. Then, the jars of vegetables should be wrapped in a blanket and left in this form until they cool completely.

Hot pepper (red) has a strong spicy aroma and bitter taste. This is due to the content of capsaicin in it, which is not found in bell peppers. Some varieties are so hot that just touching the pod can cause skin irritation. This vegetable is rarely used in cooking. Moreover, excessive consumption of it can lead to the development of malignant tumors, since it irritates the stomach lining. If you adhere to the norm, it will be useful for the gastrointestinal tract, and will allow you to saturate the body with vitamins, minerals and trace elements necessary for its normal functioning.

The seasoning goes well with pasta, meat, pilaf and soups.

Bitter pepper with green tomatoes

Ingredients Cinnamon is a teaspoon.

Tomatoes - 10 liters bucket;

Granulated sugar - one and a half tablespoons;

Bitter pepper without vinegar

The method is similar to the previous one, the proportions are the same. But due to the fact that long storage is not required, you can experiment with the preparation of a summer snack from hot pepper, for example, adding fresh herbs to the marinade, and replace part of the pepper with seasonal vegetables: celery root, small carrots, cherry tomatoes, garlic, gherkins. Canning hot peppers for the winter

Pickling hot peppers for the winter without sterilization

Peppercorns - to taste;

You can store chili peppers at room temperature. It is convenient to use screw caps for preserving the product. Then it will be possible to open and close the bank as needed.

Chili peppers are a savory vegetable that adds spice and flavor to any dish. He is warmly revered by all lovers of "spicy". Chili is harvested in many ways: it is pickled whole, salted, canned in combination with other vegetables, etc. The best recipes cooking hot peppers for the winter are described in this article.

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Pickled chili peppers. Chili peppers for the winter: recipes

This spicy Armenian seasoning goes well with pickles, cabbage and kebabs. They only take pepper for her Green colour, it should be thin and pungent.

Why do people like "spicy"?

: Hot pepper, seasonings to taste (peppercorns, horseradish leaves, cherries and currants, as well as dill umbrellas, basil, garlic, cloves and cinnamon). Marinade: for one liter of water, take two glasses of sugar and four teaspoons of salt, put one spoonful of vinegar in each liter jar.

For whom is hot pepper harmful?

You need to take beautiful peppers of bright colors, preferably red and yellow, apples, on the contrary, should be pale. Pepper needs to be washed, then remove the partitions from it along with the seeds. Cut them in half lengthwise. After that, all this should boil for about 3 minutes. Then take the apples and cut into quarters, while the seeds are tedious to remove. Apples need to be boiled in small portions for a minute. Next, everything needs to be kneaded into jars, in layers, first pepper, and then apples. After that, you need to pour the marinade directly from the stove, and cover the jars with clean boiled lids and put them on sterilization - for 20 minutes you need to sterilize the jars for half a liter, and the jars per liter for half an hour.

Marinating whole hot peppers. Ingredients

Salt - 2 tablespoons with a small top;

• Cloves - 2 pieces;
• Spices that are suitable for hot peppers
• The Hungarian recipe provides for the use of the following set of products: paprika (bitter) - 1 kg.
• This recipe will appeal to all lovers of savory snacks.
• Honey - 1 tablespoon;
• So now you know how to cook pickled chili peppers. Even a novice housewife can master the recipe for this dish.

Pickled chili peppers. Recipe

1. This question has long been answered by scientists. It turns out that the tear-inducing, scalding chili makes the body produce endorphins. The brain, mistakenly received a signal of danger due to the pungency of the product, immediately releases a substantial portion of the hormones of happiness into the bloodstream. Therefore, the person who eats chili peppers gets pleasure. Endorphins stimulate nervous system which in turn improves blood circulation, relieves pain and lifts your mood. It turns out that chili peppers are very useful.
2. Ingredients
3. Preparation
4. For him you need to buy the following:
5. Granulated sugar - one and a half glasses;
6. In order to cook pepper in this way, you must first select the smallest pods, then wash them thoroughly. The stalks must be carefully cut with a knife. Then remove the seeds from the peppers, rinse everything again. Then put the pepper in boiling water for about 3 minutes. Remove immediately so that no water remains in it, and transfer to jars that you previously sterilized. After that, you need to throw the right amount of cloves into the jars. Make the brine as follows - you need to take vinegar, mix with sugar and let it all boil. After brine directly from the fire, you need to pour the peppers, which have already been placed in jars. Next, you need to put everything on sterilization, having previously covered it with boiled lids. Sterilization should take place within 15 minutes. Roll, chill only upside down.
7. Hot peppers go well with most spices. You can put garlic, leeks or shallots, tarragon (tarragon), bay leaves, spicy peppers in the marinade. Horseradish root and leaf, cherry and currant leaves, oregon and basil, dill or caraway umbrellas, cloves, cinnamon, small pieces of ginger are well suited.
8. For brine
9. Recipe composition
10. Nine percent vinegar - 1 teaspoon per liter jar;
11. Hot chili peppers are an excellent base for making hot adjika. In order to create this snack at home, you need the following products:

Doctors say that chili is contraindicated for people suffering from gastrointestinal problems. For the rest, it is simply necessary to eat hot peppers. It contains a great variety of useful substances, such as vitamins B1, B3, B2, B6, A, B9, E, C, PP, K, iron, potassium, phosphorus, choline, beta-carotene and others. The opinion that everything "spicy" is unhealthy is wrong. If you use chili pepper in moderation, then it will have a beneficial effect on a person's well-being. Eating a spicy vegetable regularly helps to improve the condition in some forms of diabetes, helps to get rid of insomnia, normalizes the activity of the nervous tissue of the brain, heals bronchial asthma, epilepsy, atherosclerosis, benign tumors and allergies. In short, it is useful for everyone to know how to prepare chili peppers for the winter. The recipes for canning this product will be outlined below.

Chili adjika. Ingredients

: Six kilograms of hot pepper, ten liters of water, one bunch of dill, two glasses of salt.

• Before making pickled hot peppers for the winter, its pods are washed, the dry ends are cut off. Seasonings and peppers are placed in prepared jars, which are pre-scalded with boiling water. It is necessary to fill the container up to the shoulders. Then the water is brought to a boil, salt and sugar are added and the contents of the cans are poured, closed with nylon lids and the container is set aside until it cools. Then the brine is poured into a saucepan, brought to a boil and the jars are poured again. They are also covered and left for five minutes. Then the brine is drained again, boiled and poured into the jars for the last time, after pouring vinegar into them. The container is sealed, turned upside down and cooled.
• ​ Bell pepper Bulgarian of different colors - 2.5 kilograms;
• Ground black pepper - to taste. But no more than a teaspoon without the top;
• You can make hot pickled peppers, which will definitely support your immunity during cold weather. To do this, you need to prepare the following products:
• Other vegetables in the same marinade

Chili adjika. Cooking method

1. Salt - 1 tablespoon.
2. Chili pepper - 1 kilogram;

In order to prepare the whole hot pepper for the winter, you will need the following products:

Chili marinated with honey. Ingredients

• Preparation
• Ingredients
• Horseradish leaves - 10 grams;
• Vegetable oil, unrefined - glass.
• Hot pepper - 1.5 kilograms;
• In addition to peppers, in the same way you can harvest other vegetables for future use or simply prepare a savory snack from them in the summer. Using the same marinade, you can prepare a delicious dish of tomatoes, asparagus beans, cucumbers, bell peppers, young garlic heads and garlic arrows, small onions, cauliflower and broccoli (disassembled into inflorescences), sliced ​​into thick half rings of eggplant, zucchini and squash, green beans, asparagus, green peas. If any other product prevails, hot peppers still need to be added, at least 2-3 pieces per three-liter jar. Mixes of vegetables pickled together are also very beautiful and tasty. In this case, all vegetables or their parts must be the same size.
• Liter of water;
• Bitter capsicum (1 kg);
• Chili peppers, canned in honey marinade - very tasty and healthy dish... The recipe for its preparation is quite simple.
• Garlic - 2 heads;
• Chili peppers - 6-8 pieces (350 grams);

Chili marinated with honey. Cooking method

1. Hot peppers do not need to be washed, they are left on the table for two days to wither. Then it is rinsed and pierced through each pod with a fork. Prepared pepper is placed in a container, mixed with garlic and chopped dill, poured with pre-prepared brine. For this, the salt is preliminarily dissolved in cold water. The container is covered and put under pressure for two or three days. Readiness can be determined by color: the pepper should turn yellow.
2. : One kilogram of hot pepper, half a glass of apple cider vinegar, one tablespoon of salt.
3. Dill fresh herbs - 10 grams;
4. In order to cook bell peppers in this way, you will need to do the following:
5. Coarse salt - 3 tablespoons without top;

Bulgarian pepper - very elegant and delicious vegetable, and therefore it is a pleasure to cook from it. In fact, you can cook not only stuffed peppers or lecho, which every housewife can cook today. Today we will teach you real miracles - to cook such beautiful and elegant appetizers from pepper that you will very quickly gain fame as an excellent culinary specialist.

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Harvesting hot peppers for the winter: various recipes

7-8 tablespoons (tablespoons) of sugar;

A liter of water (enough for four 700-gram jars);

First you need to prepare the pepper. Wash, hold in boiling water for several minutes and pierce in several places with toothpicks.

• Ground coriander - 2 tablespoons;
• Dill and cilantro - 3 sprigs each;
• The jars are washed well, the pepper and dill are removed, squeezed, laid out in containers and tamped. If there is a brine there, it is drained. Pepper is pasteurized for ten minutes and rolled up, pouring hot brine.
• Preparation
• Hot pepper in pods - 1 piece;

Wash it properly, then remove all seeds and stalks. Next, you need to cut everything into fairly large strips. After that, you need to thoroughly wash the tomatoes, pass them through a meat grinder and squeeze the juice. Some do not squeeze the juice, but boil the tomato mass to the desired condition. After that, you need to add all the spices that are needed for this recipe. Do not add vinegar. Cook everything for 17-20 minutes, after which all the vinegar is added and the pepper is immediately laid. All ingredients after boiling over medium heat should be cooked for 20 minutes. Stir everything all the time and make sure that the pepper is not overcooked, otherwise it will not turn out too beautifully, but still tasty. Everything is packed into already sterilized jars and rolled up.

Granulated sugar - up to 250 grams;

Peppers can be made sweet and spicy, cook various vegetable platters and salads with them, and also cook peppers in a wide variety of sauces and fillings. Choose any recipe and start creating.

A little more than a glass (250 ml) vinegar 9%;

8 tablespoons (tablespoons) of sugar; Then you should fill the prepared jars with spices, herbs and pepper. You can also put horseradish leaves and root, currant or cherry leaves here. The chili pods should reach the "shoulders" of the jar. This is necessary so that subsequently the vegetables do not rise above the marinade. Otherwise, their shelf life is significantly reduced.

• Wine or apple vinegar - 2 tablespoons;
• Garlic - 1 clove;
• Ingredients
• We prepare hot peppers for the winter as follows: ripe pods of any color are washed, the stalks are cut off and passed through a meat grinder without removing the seeds. The resulting mass is mixed with salt and vinegar and put in sterilized jars, then they are closed with lids and placed in a dark cool place.
• Bay leaves - 5 pieces;
• In order to cook pickled bell peppers for the winter, you need to prepare the following:

Vegetable oil, olive oil can be - 3 tablespoons;

We will start, perhaps, with an unusual appetizer, which will certainly appeal to those who are simply crazy about spicy foods. In order to prepare such a snack, we will need to take the following products:

3 spoonfuls (tablespoons) of salt;

3 spoonfuls (tablespoons) of salt;Now you need to prepare the marinade. Salt, honey and sugar should be placed in boiling water and cooked until completely dissolved. Then the vegetables can be poured over the resulting marinade and covered with a clean lid on top. In this form, the jar should cool until it can be safely picked up.

• Sweet pepper - 4 pods.
• Mint greens - 1 sprig;
• : Thirty bell peppers, twenty squash, five chili peppers, bay leaf and peppercorns to taste, half a bunch of dill, one glass of salt, one and a half glasses of sugar, four hundred grams of vinegar, three liters of water.

This seasoning is great for fried meat, fish, first courses, and also it can be added to adjika.

Garlic - 8 large cloves;

Bulgarian pepper - 1 kilogram;

Vinegar 250 ml - 9%.

Carrots to taste; Aspirin tablet.

• 200 ml of 9% vinegar;
• After that, the brine should be drained from the containers back into the pan. It must be brought to a boil again and poured into a jar of pepper and spices. Let the vegetables sit for another five minutes. Then the marinade must again be drained, boiled and filled with the jars to the very top. Add vinegar to each glass container. Ready red pepper (chili) must be rolled up with sterilized lids and cooled.
• First of all, the peppers should be washed and peeled of stalks and seeds. Combine them with peeled garlic and add coriander to the vegetables.
• White (wine) vinegar;
• Preparation

There are many recipes for making hot peppers. They may differ in some nuances, but the basic principles of pickling remain unchanged. Without fail, foods such as salt, vinegar and seasoning made from allspice and black peppers, cloves and cinnamon must be present. Dill, garlic, celery and ginger are often used. It is best to take coarse salt, since fine salt often contains iodine, which can discolor the pods. Vinegar, of course, you can take apple or wine, but the best option will serve as a concentrated dining room. All spices must be put in whole, otherwise the brine will turn out cloudy. Pickling utensils should be made of glass or aluminum, since such a surface does not react with vinegar and will not give the dish an unpleasant aftertaste. Pickled hot peppers should "ripen" within three weeks, and you can store it for up to one year. But after four months it becomes a little soft. If a jar with a vegetable is opened, then you need to store it only in the refrigerator, closing it with a nylon lid. Granulated sugar - one and a half tablespoons;

Ripe gooseberries - 800 grams without damage or dots;

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Pickled hot peppers for the winter

You need to take the pepper and wash it from dust and dirt. Put a saucepan with a lot of water on the fire, wait for it to boil. After that you need to keep everything on fire for about 4 minutes, put it in jars that you previously sterilized or calcined on high temperatures in the oven. After that, the pepper is poured with marinade directly from the fire and quickly rolled.

Coarse sea salt - 4 tablespoons;
Cooking technology

Spices as desired.

Hot peppers can be harvested for the winter in a variety of ways. There are so many recipes for its conservation that the hostess can cook it in a new way every year. Feel free to experiment. Bon appetit!
Then all products must be chopped in a blender or using a meat grinder to a puree state.

Spices: cloves, bay leaves, allspice (peas) and black, coriander, sugar, salt.

How to pickle hot peppers? The cooking recipe says that the pods must be washed, cut the vegetables in half and put everything in prepared jars in layers. Water is boiled in a large container. Chili is cut into thin half rings, seasonings and dill, water are added to it and boiled for about half an hour. This is the marinade with which we will pour vegetables. Further three-liter cans it is necessary to sterilize for thirty-five minutes, roll up the lids and put in a dark, cool place. Hot peppers are served with Mexican, Chinese or Thai dishes along with aromatic rice.
Ingredients

Salt - one and a half tablespoons;

The marinade needs to be prepared from the following ingredients:

Pepper can not only be canned and pickled, it can be salted, and it will be stored just as well.

Granulated sugar - 2 tablespoons;

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Pepper blanks for the winter

Pepper blanks for the winter Cooking technology Hot peppers - a spicy snack for the winter Now add vinegar and salt to the resulting vegetable mass and mix everything well. First you need to choose the right peppers. They should be mature, deep red, without any admixture of brown and green veins. Ideally, vegetables should be removed from the bush just before cooking. Ingredients : Hot peppers, spices to taste (herbs), garlic, horseradish root, as well as bay leaves and peppercorns. For the marinade: take half a liter of apple cider vinegar and olive oil, one spoonful of honey per liter jar. Vinegar 9% - 140 ml; Water - 1 liter; So, the products that you need to make salted peppers: Vegetable oil, necessarily deodorized and refined - 130 ml; Prepare peppers using rubber gloves: remove seeds, cut in half, rinse. Divide into jars. Boil the brine by mixing water with sugar, vinegar and salt. Pour in pepper, leave overnight. During the night, some of the brine is absorbed into the pods. Therefore, in the morning you will need to cook a little more and fill the cans. Sterilize containers, add aspirin and screw caps back on. It turned out a spicy pepper snack. Hot pepper for the winter Harvesting hot pepper for the winter begins with the fact that the pods are washed and dried. Then the filling is prepared. To do this, you need to mix water with salt, sugar, vinegar. Put spices in sterilized jars, tamp the pods. Harvesting hot peppers for the winter without sterilization will require double pouring. The first time you should fill the containers with boiling water. Hold for 15 minutes and drain off the water. Then pour the cooked marinade over the pepper. The finished 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. Harvesting hot pepper for the winter Then it is necessary to remove all the leaves from the green sprigs of dill, mint and cilantro. It is not recommended to use the stems in cooking, they are too tough and unsuitable for food even after heat treatment. Torn leaves should not be chopped. Better to place them whole in the marinade. : Two cups diced green tomatoes, three chili peppers, two tablespoons of vegetable oil, one clove of garlic, one bay leaf, one quarter each of dry oregano, thyme, marjoram, three tablespoons of sugar, three tablespoons of salt, one liter of water, half a liter of table vinegar. Preparation Pickled hot peppers for the winter Water - 1.5 liters. Apple cider vinegar - 50 ml; Horseradish root - 15 grams; Vinegar 6% - 400 ml; Spicy food lovers will definitely appreciate the spicy and bright pepper appetizer. You can serve hot peppers with first courses, meat, salty pies. On festive table they will go well with hard liquor. And one or two pickled peppercorns can be added to borscht or roast. Bitter pepper: preparing a snack with vodka Spicy, crispy and slightly sour will make a pepper prepared in the following way. For liter cans you will need: Salted hot peppers for the winter You can talk for a long time about how to prepare chili peppers for the winter. The recipes outlined in this article will help lovers of "spicy" stock up on hot vegetables for the whole year. After that, you should divide the garlic into cloves. You do not need to clean them. Pickled garlic chunks make a great snack. Preparation The pods are well washed and dried, tightly folded into prepared jars, shifting with garlic and herbs, bay leaves, peppercorns, chopped horseradish root are added. Prepare the marinade: combine the vinegar and oil, add honey, mix everything well, pour the jars and close them with nylon lids. The pepper is removed for three weeks in a warm place, after which it will be ready to eat. You need to cook pepper as follows - large pods need to be peeled from seeds and boiled in boiling water for about 2 minutes. After that, you need to put all this in ice water for 4 minutes, get it, wait until the water drains from the vegetables and put it in jars along with the spices. Banks must be sterilized and calcined in advance. Then you have to make a marinade - pour salt and sugar into a saucepan, pour water and vinegar and let it all boil. Granulated sugar - 100 grams. In order to make a pickling pepper marinade, you will need to take the following: Hot pepper - 1000 grams. Bulgarian pepper marinated in tomato sauce Hot peppers marinated on the table Ingredients (indicated for a liter can) Hot chilli peppers (choose thicker fruits of any color) in an amount sufficient to fill the jar tightly; Chili peppers - 7-8 pieces; Now the pepper pods need to be thoroughly washed and pierced at the base with a thin knife through and through, otherwise air will remain in the vegetable during pickling. Next, the chili should be placed in a large saucepan and boiled over with boiling water. The vegetables must be kept under the lid for five minutes, after which the cooled water must be drained from the container and the pepper pods must be refilled with a fresh portion of boiling water. This procedure must be repeated 3-4 times. The vegetables should be slightly cooked, but not completely cooked. It is important that the peppers are soft, but do not start to creep. Chili peppers need to be cut into rings and, along with the rest of the vegetables, sent to sterilized jars. Next, you need to prepare a marinade from water, vinegar, sugar and salt, add spices to it and vegetable oil... All this needs to be poured over the vegetables, covered with lids, cooled and put in a cold place for three days. Store the snack cold. Vinegar can be substituted lemon juice, but in this case it is imperative to put horseradish in jars. The contents of the jars are poured with boiling marinade. After that, everything is covered with lids and put on sterilization. One liter cans should be sterilized for about 25 minutes. After that, everything is rolled up and turned over until it cools completely. The pepper should be cooked as follows - first, wash it thoroughly in cold water, and then put it to dry. The gooseberries must first be sorted out, and then washed too, after removing the stalks and inflorescences. It is necessary to cut the pepper into two or four parts lengthwise - it depends on the size of the selected pepper, put it in sterilized jars, constantly sprinkling everything with gooseberries. Remember to shake the jar from time to time to distribute the peppers and gooseberries evenly. Bulgarian pepper marinated with gooseberries for the winter Water - 1 liter; In order to make such a snack for the winter, you need to select the smallest hot pepper pods. It needs to be thoroughly washed, and then put on a sieve or colander so that water is glass from the pepper. As soon as the peppers dry, you need to take sugar and salt, vinegar and vegetable oil, wait until the grains of salt and sugar are completely dissolved in the liquid. The most interesting and unusual look on the table is an appetizer made from small or medium whole peppers, especially if you combine peppers of different colors in it: light and dark green, yellow, red, orange. If pepper small size it was not at hand, it is quite possible to marinate large hot peppers, cutting them into slices one centimeter thick. Several (4-5) garlic cloves; Bay leaf - 1 piece per liter jar; You can also soften chili in another way. To do this, the pepper pods should be placed in cold water, bring the product to a boil and simmer for three to four minutes. Then the pot with vegetables should be removed from the stove and held with the lid closed for about 15 minutes. Ingredients Ingredients Bulgarian pepper, canned for the winter with apples In order to make bell peppers with cauliflower, you need to take the following: Next, you must prepare the marinade as follows - let the water boil, then add sugar, a little salt and vinegar to it. bring everything to a boil and then remove from heat. This pepper is poured into an almost boiling liquid and immediately rolled up. Vinegar - 60 ml 9%; After that, wash the greens and cut it as small as possible, just peel the garlic, if the cloves are large, you can cut it into several pieces. Canning hot peppers for the winter Hot pepper pods (enough to fill tightly into the jar); Vinegar: essence 70% - 1.5 tsp, 9% - 55 ml; Sweet bell pepper marinated with garlic Greens (basil, parsley, dill) - to taste; Now you should prepare the glass jars. Before use, they must be thoroughly sterilized in any convenient way. : Hot pepper, cold pressed olive oil, garlic, herbs. : Juice from three kilograms of tomato, one kilogram of hot red pepper, one spoonful of salt, three glasses of sugar, five bay leaves, half a spoonful of ground black pepper, thirty grams of garlic, five tablespoons of vegetable oil, and one spoonful of vinegar. Juicy red Bulgarian pepper - 1 kilogram; In order to cook such a delicious pepper, you need to take the following products: Salt - 3 tablespoons off the top. Wash and peel the carrots, cut into rather thick circles. After that, you need to pour pepper into a dry, but strongly heated pan, fry it, stirring as often as possible. But the peppers from such frying should darken slightly. After the pepper is mixed with herbs, the rest of the ingredients. Everything needs to be salted and tamped tightly, pre-salting. Then everything needs to be filled with marinade and left for sterilization. Roll up and cool only upside down. Ingredients: one and a half kilograms of pepper of different colors (at least two), 2 tablespoons each. sugar and salt, 5 tablespoons of vinegar (3%), and 2 liters of water. You can add spices. A teaspoon of salt; Bay leaf; Garlic - 1 clove; Next, pour half a liter of water into a separate saucepan. Seasonings should be thrown into it: salt - 1 teaspoon; sugar - 2 teaspoons; coriander - 2 teaspoons; black pepper - 5-6 peas; allspice - 2-3 peas; bay leaf - 2-3 pieces; cloves of garlic; cloves - 1-2 pieces; all available greens. Bell peppers cooked with cauliflower Preparation Preparation Parsley - 170 grams of root;

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Water - 1 liter;

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.

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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 are distinguished by 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.

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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.

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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 pepper 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.

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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.

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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 poured 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.

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Hot peppers are popular not only in our country, they are 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 small fruits. 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.

Peeled peppers and seeds are placed in a saucepan. Water and vinegar are diluted equally and poured into the same container. After boiling, boil 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.

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An excellent chili snack for the winter comes 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. Although it is not worth dwelling on just one. 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.

A savory vegetable that adds brightness and spice to any dish, making it more appetizing, and it's all about hot peppers. Many housewives simply dry these lovely pepper pods, pickle, but we will go ahead and prepare a spicy appetizer - pickled hot peppers with dill and garlic in the mass. Unusual, but very tasty, ideal as an appetizer for strong drinks or as an addition to a salad, the second or even the first course.

Ingredients for making pickled hot peppers in oil:

• Hot peppers - 200 grams,
• Fresh dill greens - 1 bunch,
• Garlic - 2 - 3 cloves,
• Salt - 1.5 tbsp spoons,
• Granulated sugar - 2 tbsp. spoons,
• Vinegar essence (70%) - ½ tbsp. spoons,
• Vegetable oil 100 ml,
• Water - 100 ml,
• Allspice peas - 5 pieces,
• Bay leaf - 1 leaf.

How to prepare hot chilli peppers in oil

Prepare all the ingredients you need. It is better to give preference to refined oil so as not to interrupt the spicy aroma of hot peppers and spices.

Rinse the peppers, cut off the tops and then cut each pepper into wide rings, about 2 cm wide.

Put the garlic, peeled and cut into thin slices, in clean, sterilized jars.

Rinse the dill greens and dry thoroughly. Remove spoiled and yellow twigs, gently roll the herbs in a semicircle and place in a jar.

Fill the jar with prepared peppers.

Cook the marinade

To do this, in a saucepan, mix oil and water, dissolve salt and sugar in this mixture, add lavrushka and sweet peas. Bring the marinade to a boil and add the vinegar and turn off the heat immediately. Be careful, the vapors from the pan can cause burns, so keep your hands and face away from the pot while it is on fire !!!

Pour the prepared jar of pepper, garlic and dill with boiling marinade to the top. Leave for 10 minutes, add the amount of marinade you need and close the jar with sterilized lids. Leave the workpiece to cool at room temperature, and then send it to a cold room. Do not store this pepper blank at room temperature, there is a risk of the jar exploding!

Happy blanks!

Bon Appetit!

The calculation is given for 350 ml. jar. Cooking time 20 - 30 minutes.