Spicy pickles are held in high esteem by the Armenians. You just wonder how they can eat that. But spicy lovers understand this. For your attention - Armenian pepper for the winter.
Armenian pepper for the winter: a spicy appetizer
Ingredients
Garlic 5 teeth Salt 1 stack. Water 5 liters Green pepper 3 kilograms
- Servings: 2
- Cooking time: 40 minutes
Armenian pepper for the winter: components
This pepper is called: "Tsitsak". It has a moderate pungency, so you can eat a lot of it. In Armenia, they eat it the way we have sour cucumbers. The main ingredient is spicy Green pepper- 3 kg. Products:
- garlic - 5 large cloves of garlic;
- a bunch of parsley or dill;
- a bunch of rehan is a violet-green variety of basil;
- salt - 1 glass;
- cold water - 5 liters.
Do not wash the pepper, but leave it in a warm place for a day so that it withers a little. If the case does not tolerate, this stage can be skipped. Then rinse the fruits and pierce each pepper with a sharp knife closer to the stalk. The hole must be through. Through them, the brine will get inside and the fruits will not float up. Dissolve the salt in water. Put herbs on the bottom of a large container and put pepper with chopped small garlic cloves.
Pour vegetables with salt solution, and put a plate on top and put something heavy. Place the container in a warm place. Readiness is determined by the change in color: after a couple of days, the green pepper acquires a pleasant yellowish tint.
Hot peppers in Armenian: how to prepare for the winter
Such peppers can be eaten immediately after salting, but I want to keep such a snack for the winter. There are two options:
- Drain the brine. Squeeze greens and peppers from excess liquid, fill sterilized jars with them and tamp them so that there are no voids. Sterilize for a quarter of an hour, roll up. Store in a cool, dark place.
- Drain the brine. Arrange the pepper and herbs in jars, make a new solution and pour them into the container. Keep refrigerated.
If you cannot find this particular variety of pepper on sale, choose any other. The main condition is that it is not very burning. Red and yellow varieties are fine too.
Pickled peppers in Armenian
Hot peppers can be prepared in other ways as well. Products:
- hot red pepper - 3500 g;
- garlic - 6 cloves;
- sunflower oil - 2 cups;
- water - 500 ml;
- vinegar - 6 tbsp. l .;
- sugar - 5 tbsp. l .;
- salt - 4 tbsp. l.
Dry the washed fruits and remove the skin from them. This is done in a variety of ways. You can boil them for 2 minutes in boiling water, throw them in a colander and immediately remove the skin. Alternatively, put the peppers in the oven at 250 degrees or fry them in a cast-iron pan. When the vegetables have cooled, remove the skin, stalk and seeds. Add oil, granulated sugar and vinegar to the water. Salt. When it boils, put the pepper in the marinade, cook for 2 minutes. Put garlic, chopped into slices, on the bottom of the jars, and pepper on it. Pour marinade over and cover. Liter cans sterilize for at least 45 minutes.
Olga Martirosyan:
“I don’t know of a single Armenian family that would not cook this in the season of red pepper. delicious delicacy! Red pepper acquires an amazing taste during long marinating in jars. But if you do not have the opportunity to prepare this yummy for future use, then do as I do, prepare a small portion, put it in the refrigerator and enjoy, enjoy the taste of pickled red peppers. "
You will need:
- 6 kg of red meat bell pepper
- 500 ml vegetable oil
- 100 g vinegar
- 4 tbsp water
- 1/2 cup salt
- 1/2 cup sugar
- garlic 300 g
- bay leaf, black peppercorns
- celery 1 bunch
- 1 bunch parsley
Cooking method:
Peel the stalk and seeds from the pepper. Can be cut into quarters or left whole. According to the classic version, the pepper remains intact.
Pour the rust into a wide saucepan. oil, vinegar, water, salt, sugar. Add a few bay leaves and a few peppercorns. Put the marinade on medium heat to boil.
Chop the parsley and celery separately. It is better to take the celery. If not, then petiolate is fine too.
Peel the garlic, cut into wedges.
Throw red pepper into the boiling marinade (the entire amount will naturally not fit, so it will turn out in portions). Blanch for 2-3 minutes, fold into jars, sprinkle with celery, parsley, bay leaves and black peppercorns. And in this order, do with the rest of the peppers.
Pour boiling marinade over the top. Sterilize for 15-20 minutes and roll up.
If we do not roll it up, then close the lid tightly, let cool and refrigerate for several days. Then you can use.
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Armenian sweet pepper for the winter
1:597I don’t know of a single Armenian family that would not prepare this delicious treat for winter consumption during the season of red pepper! Red pepper acquires an amazing taste during long marinating in jars. But if you do not have the opportunity to prepare this yummy for future use, then do as I do, prepare a small portion, put it in the refrigerator and enjoy, enjoy the taste of pickled red peppers.
1:1372 1:1382You will need:
1:1420 1:14306 kg of red fleshy bell pepper
500 ml vegetable oil
100 g vinegar
4 tbsp water
1/2 cup salt
1/2 cup sugar
garlic 300 g
bay leaf, black peppercorns
celery 1 bunch
1 bunch parsley
Cooking method:
Peel the stalk and seeds from the pepper. Can be cut into quarters or left whole. According to the classic version, the pepper remains intact.
Pour the rust into a wide saucepan. oil, vinegar, water, salt, sugar. Add a few bay leaves and a few peppercorns. Put the marinade on medium heat to boil.
1:9
Chop the parsley and celery separately. It is better to take the celery. If not, then petiolate is fine too.
Peel the garlic, cut into wedges.
Throw red pepper into the boiling marinade (the entire amount will naturally not fit, so it will turn out in portions). Blanch for 2-3 minutes, fold into jars, sprinkle with celery, parsley, bay leaves and black peppercorns. And in this order, do with the rest of the peppers.
3:18713:9
Pour boiling marinade over the top. Sterilize for 15-20 minutes and roll up.
If we do not roll it up, then close the lid tightly, let cool and refrigerate for several days. Then you can use.
Olga Martirosyan
Pickled peppers in Armenian - recipe with photo:
Fleshy, large, firm and juicy Bell pepper, it can be red, orange or yellow, we clean it from all internal contents, rinse well. You can cut it in halves, or you can cut it into quarters, as it will be convenient for you to place in a jar. The better your pepper is in quality, the tastier the preparation will be.
Cut a bunch of greens, preferably celery or dill, in large steps of about 1 cm.Wash it in advance and dry it. Cooking the garlic - peel the head and cut the peeled cloves into large slices.
Prepare a deep frying pan or saucepan for blanching the peppers. First, pour oil and apple cider vinegar into it. In the Caucasus, they usually do not use a canteen, but prefer homemade ones - apple, wine and even currant. But since in most cases we are deprived of such a pleasure as homemade vinegar, try using an apple cider vinegar or regular table vinegar (9%), slightly reducing its amount in proportion.
We send bay leaves and pepper to oil and vinegar.
At the last stage, pour in water, add salt and sugar. We put on the fire and bring the Armenian-style pepper marinade to a boil.
Put the pepper in one layer (!) In the boiling marinade and blanch under the lid for 2 to 6 minutes. Do not overcook it and watch the condition of the pepper, as soon as it becomes more flexible - you can take it out of the pan and put the next portion. Put the pepper that has already been blanched in a saucepan and cover with a lid - it will soften even more from its own heat and it will be easier to put it in jars for sterilization.
While the portions of pepper are blanched in the marinade, put herbs and garlic on the bottom in prepared clean jars.
Place the blanched peppers on the green "pillow".
The next layer with herbs and garlic - repeat and lightly gently ram.
The last layer will also be green.
When all the jars are full, pour the hot marinade from the pan proportionally. It may not be enough, but just fill the remaining space with a small portion of boiling water, so prepare water in a kettle just in case. Fear not, this little extra water won't spoil the taste of the peppers. Do not forget to put the peppercorns in the jars, and remove the bay leaf - it is not needed in the preparation for the winter!
We send pickled peppers in Armenian for sterilization in a pot of water up to the hangers for 7 minutes (0.5 l), 10-13 minutes - 1 liter. Count the time from the moment the liquid boils in the pan itself.
We take out the jar, twist it, turn it over and leave it as it is, without wrapping it up!
If you wrap a blanket around the workpiece, the pepper may soften more than necessary and become not very tasty.
We remove the cooled cans for the winter in a suitable place.
Armenian sweet pickled peppers are ready!
