Love for life. "
Once tasted, it will become your favorite snack of a lifetime.
You will need:
1 kg of pepper (it is better to take green long ones).
300-400 g of water.
200 g of vegetable oil.
0.5 tsp sah. Sand.
Approximately 100 g of vinegar.
Bay leaf.
Peppercorns.
3 cloves of garlic.
Fresh dill.
How to cook:
Pour vegetable oil into a saucepan, add granulated sugar, vinegar, bay leaves, peppercorns and salt. While it heats up, we cut the peppers lengthwise to the stalk. When the marinade is already boiling in the pan, put the peppers (but not on top of each other, but on the bottom only so that each is in the marinade) and keep there until they are soft. We put those that were taken out of the pan in a colander, and put the rest of the peppers in the pan, etc.
When the peppers are ready, put them in a container in layers: a layer of peppers, garlic on them (passed through a press), then bay leaf, dill (finely chopped), etc. You can put a few peppercorns. We put it in the refrigerator. It turns out a very tasty appetizer.

Hello my dear readers! I am sure that your pantries are already bursting with all kinds of supplies - after all, this is the most favorable time in the yard for harvesting seasonal fruits and vegetables for future use. One of the favorite pickles in our family is tsitsak. Do you know what this is? Then I'll start my little story and gradually get to it. Let's consider the issue a little more broadly - in the program of today's meeting there is a story about how to prepare hot peppers for the winter in Armenian.

My grandfather loved Armenian pickles and always cooked and ate them with pleasure. The grandmother was amazed at his ability to endure pungency in such serious quantities. Sighing and hooting with bliss, the grandfather gestured for her to taste a piece of pepper near the tail itself - where it is most spicy. The grandmother waved her hands, resisted and laughed loudly when the grandfather, having thrown a whole pod into his mouth, blinked and coughed. This pleasure is not clear to everyone, but spicy lovers will certainly understand me.

• 3.5 kg of red hot pepper.
• 5 cloves of garlic.
• 0.5 l of vegetable oil.
• 1.5 l of water.
• 80-100 ml of table vinegar (9%).
• 100 g of sugar.
• 4 level tablespoons of salt.

How to cook for the winter

My remarks

Salted bitter tsitsak pepper in Armenian for the winter

Pickled hot peppers are present on the table of Armenians almost all winter, just like Russians. And the festive table is not complete without it. Tsitsak is "friends" with, they eat a bit of a bite with him, the duet with khachapuri in a frying pan (the recipe) is generally enchanting. A find, not a pickle!

Ingredients

• 3 kg of hot green Tsitsak pepper.
• 5-6 cloves of garlic.
• A bunch of dill (parsley).
• Rekhan bundle (optional).
• 5 liters of cold water.
• 250 g of salt.

The technological process of salting for the winter

My remarks

I gave you everything I promised. Now I look forward to your comments and your recipes. Hey, dear carriers of Armenian cuisine! I will be happy to hear your versions of your favorite pickles. I know that ground fresh red hot pepper is also salted in Armenian, but I don’t know how to do it correctly yet. It turns out a product that resembles the classic Abkhaz adjika, the recipe for which will be coming soon.

Pickled vegetables are not only delicious, but also very healthy.

Bright and colorful bell peppers make a great appetizer or vegetable salad before serving or as an addition to the main course. 15 minutes will be enough for you to prepare this fragrant aperitif, the smell of which will spread throughout the house and invite all your relatives to the table. However, in addition to color and aroma, the bell pepper snack also has an unforgettable sweet taste, which is given to it by fragrant honey. That is why pickled bell peppers with instant honey are so popular!

Peel the bell pepper by cutting off the cap with a tail and cutting out the seeds inside the pepper. Let's wash it in water. Slice each peeled peppers into wide strips and place them in a bowl. By the way, for pickling, be sure to choose the fleshy varieties of this vegetable - they are more fragrant.

Transfer the pepper slices to a saucepan or saucepan and cover with hot water. Add salt and bay leaves. Place the container on the stove and bring the contents to a boil. Boil the pepper ribbons for 10 minutes.

At this time, we will prepare the honey dressing. Grind the washed parsley or dill into a bowl. Add honey, vinegar and vegetable oil. Rub thoroughly so that the honey is completely dissolved in the dressing.

Remove the boiled pepper strips with a slotted spoon from the pan and transfer to a container. Add the prepared dressing there. Gently mix everything together and let cool for 5 minutes. This is enough time for the pepper slicing to absorb the honey aroma and wrap itself in the dressing.

Serve the pickled bell peppers with instant honey immediately while still warm. But even in cold form, such a snack is unusually tasty, it can be prepared in advance and stored for about a day in the cold.

Pickled bell peppers for the winter without stuffing oil

There are a lot of lovers of bell pepper - a healthy and tasty vegetable, but not all of them know that this product with its taste and aroma can delight them not only fresh in season or stewed with other vegetables.

Bulgarian pepper can also be salted for the winter. And we will offer you a simple recipe for pickled bell peppers for the winter for stuffing right now.

On a note! According to our recipe, pickling bell peppers for the winter does not take much time and does not take up energy. The dish turns out to be crispy, incredibly aromatic, salty-sweet taste.

Products:

• bulgarian pepper with a thick skin, sweet (in terms of quantity, take on one three-liter jar, this is about 6 pieces).
• liter of distilled or boiled water.
• salt to taste - 1-2 teaspoons.

How to marinate whole bell peppers for the winter so that they are crispy:

Sterilize the jar you have prepared for pickling. Better to do this over steam. Enough for sterilization of one can for 10-15 minutes.

Boil water and put the seaming lid in there for 2 minutes. You can use screw cans or for seaming. Regardless of what jars and lids you will use, you must first sterilize it.

Take bell peppers. It is better if it is multi-colored, so in a jar the dish looks more appetizing, fabulous, beautiful.

Wash the vegetables and peel them by cutting out the stem of all the insides, including the partitions. After cleaning, wash the product well again, both outside and inside.

On a note! Peppers for salting after peeling should remain intact, you do not need to cut them into halves or several pieces. Cut only the stalk and remove the seeds and partitions through the existing hole.

Place the peeled, whole peppers in a sterilized jar, tamping them as close (tighter) as possible to each other. If they lose their shape a little at the same time, it's not scary.

Salt to your liking. As a rule, one or two teaspoons of salt is enough for a three-liter jar. You may need more or less.

Pour cold distilled or boiled water, roll up or tightly close the screw cap. Shake the container several times. Leave in the room for two or three days, but not more than three.

During this period, the jar of pickled bell peppers should be turned over several times, shaken, but not opened. It is recommended to open it only when needed before serving.

On a note! It is not necessary to boil and pour vegetables with hot water, in this case the pickled peppers will lose their consistency and will not be crispy.

When ready, to stop the fermentation process, put the pickled bell pepper three days later in the refrigerator. It is already possible to eat the product after 3 days of salting, it is enough just to cool the pepper a little before serving in the refrigerator.

If you pickle bell peppers for the winter, then you should only store the jars in the refrigerator for no more than 1 year. Store unopened for about 36 hours in a cool place and 10 hours in a room.

Pepper in brine. Description

Pepper in brine for the winter - this independent home preservation from only one sweet bell pepper. Rarely today there are recipes for the winter only from pepper, most often it is one of the additional ingredients. We will delight true connoisseurs of this vegetable and make it a key figure in this step-by-step photo recipe for a hearty, healthy and natural winter preservation. The simplicity and availability of this method of cooking sweet pepper also lies in the fact that we do not have to cook the workpiece and monitor the degree of its readiness. The same fact will ensure the preservation of the natural taste of the pepper: it will also crunch after opening the jar.

Pepper is a very healthy vegetable. It is dietary, so you can add it to any diet. Sweet peppers are rich in various vitamins and minerals, which play an important role in the normalization of the stomach and the whole body as a whole. Also, this vegetable increases metabolism and improves the absorption of food. It is imperative to prepare a few preserves for the winter with the participation of bell peppers.

An interesting fact: in addition to traditional vinegar, we will also use salicylic acid to preserve the workpiece. In simpler terms, this ingredient is referred to as aspirin. It will not only ensure the storage of conservation, but also cleanse the brine from bacteria and it will turn out to be completely transparent without cloudy streaks.

Let's start cooking sweet peppers for the winter in brine without oil at home.

It is difficult to find a hostess who would not like to keep vegetables and fruits for as long as possible.

For this purpose, the gifts of nature are dried, salted, frozen, etc. Another way to enjoy the taste of your favorite foods in winter is pickling. Such preservation does not require as much salt as pickles and allows you to preserve most of the vitamins.

In the fall, almost every Armenian family pickles red bell peppers with celery. Marinated red pepper in Armenian is stored in the refrigerator for 2-3 months. It is served on the table as a savory appetizer. You can also make a delicious salad with meat, pickles and garlic from pickled red peppers.

Ingredients:

• red bell pepper - 1 kg;
• stalked celery - 3 stalks;
• garlic - 5 cloves;
• salt - 50 g or 1.5 tbsp. l .;
• granulated sugar - 30 g or 1 tbsp. l .;
• apple cider vinegar - 30 ml or 2 tbsp. l .;
• vegetable oil - 100 ml;
• bay leaf - 6 pcs.;
• black allspice - 10 peas;
• water - 200 ml or 1 glass.

Cooking time - 1 hour.
Servings Per Container - Two 800g Tins.

Cooking marinated red pepper in Armenian:

For pickling, choose fleshy red peppers. They should have a pleasant aroma and rich taste. Rinse all fruits thoroughly. In order to keep the peppers intact, you need to make a neat cut around the stalk and remove the removable box.

Wash the petiole celery under running water and cut into large pieces. Peel the garlic and cut into slices.

Prepare the marinade. To do this, you need to mix vinegar, water, salt and sugar. Then add vegetable oil and bring this mixture to a boil. Throw in bay leaves and allspice, followed by celery and garlic. They should be blanched for 2 minutes, and then removed with a slotted spoon and spread over the jars prepared for the blanks.

Put some of the red peppers in the boiling marinade and cook them for 5-10 minutes. When they become plastic, transfer them to jars. Dip the next batch of peppers into the marinade. If there is too little liquid left, then you should prepare a new portion of the marinade, observing the same proportions. It must be boiled and added to the bulk.

After all the peppers are laid out in the jars, they should be poured with the remaining marinade and tightly closed with lids. As such, they need to be stored in the refrigerator or cellar.

In 2-3 days the Armenian marinated red pepper will be ready for use.

Let's look at a simple recipe first. Canned pepper in oil - preferably homemade, unrefined.

How we cook:

1. Peel the bell peppers from the tails and seeds, wash them, cut them into pieces.
2. We put the pepper in a saucepan, pour in water to cover (more than a liter). Add 2 tbsp. tablespoons of oil. Simmer under the lid for 5 minutes.
3. We take out the pepper with a slotted spoon, put it in a colander. Pour 1 liter of liquid from the pan into a separate bowl, pour out the rest. Add the remaining oil, salt, vinegar to this liter. While stirring, bring to a boil and turn off the heat.
4. Dip the pepper in the marinade, cover with a lid, let it brew for 12 hours.
5. In the meantime, we will sterilize the cans, scald the plastic lids with boiling water.
6. We shift the cooled and ready-made peppers into jars, close with lids. Store in the refrigerator.
7. Here is such a simple recipe for sweet peppers, pickled for the winter, cooked without sterilization. You can also use it for seaming in a cold way - just dip the pepper into an almost cooled marinade and let it stand for a day.

Note: chopped peppers of different colors look very nice in a jar.

The best taste of hot peppers, in my opinion, is obtained during the pickling process. So I decided to describe it first. Be sure to try, this pepper is able to disperse blood throughout the body and literally rejuvenate it with every pod eaten.

What is required for cooking:

• Sharp pods - the amount depends on the size per liter jar;
• Cherries, currants, horseradish - 4 leaves each;
• Pea pepper - 7 fruits;
• Garlic - 6 cloves;
• Various greens - a bunch;
• Clove seeds - 4 pieces;
• Ground cinnamon - ½ teaspoon.

For pickling:

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

Let's get started:

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

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

Now we take the sharp fruits, rinse them thoroughly and put them tightly in prepared jars with herbs.

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

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

The spicy appetizer is ready, it remains to wait for the cold weather and then remove the tasting from the cooked spicy pods.