How to preserve hot peppers recipes. The easiest ways to prepare pickled hot peppers for the winter. Pickled hot peppers - a recipe for making capsicums for the winter

Cooking snacks in a marinade solution is one of the options for preserving hot peppers for the winter. Another effective method is salting. The bitterness of spicy pickled hot peppers is less pronounced than fresh ones. The characteristic pungency is reduced by the addition of vegetable oil to the marinade. Herbs, spices, and other vegetables make it possible to obtain products with a variety of tastes.

How to pickle hot capsicums

There are many recipes that allow you to make a product with different organoleptic properties. The easiest way to prepare for the winter is by marinating hot or cold. The pods are used fresh or fresh frozen, whole or cut into pieces, circles, or strips. Red peppers contain more capsaicin than green peppers, which should be taken into account when choosing the main raw material. Preliminary preparation of the main component consists of inspection, removal of damaged and rotten specimens, soaking for 5-10 minutes, rinsing under running cold water and drying.

It is important to correctly select and prepare the remaining components for making pickled hot peppers for the winter. The salt should be coarse, rock salt; if desired, you can add sea salt. You cannot use iodized one. Table vinegar, wine vinegar, and apple vinegar with a concentration of 9% are suitable. Honey – natural, fresh or dried herbs. It is recommended to add dill in the form of umbrellas. Horseradish - leaves or roots. Some recipes require the presence of unpeeled garlic so as not to make the taste more pungent.

Jars and lids must be pre-sterilized. Before pouring the marinade into a glass container, it is recommended to warm it up a little so that it does not burst. Place the vegetables on their hangers so that after the solution cools and the volume decreases, the pods are not left without liquid. After rolling, it is not necessary to treat with hot steam. Plastic lids should not be used for hot peppers.

Cool the jars under a warm blanket, protecting them from drafts. Always place it upside down. Before transferring to the cellar, turn it over to its normal position and leave it for 12-24 hours without insulation.

Store the prepared spicy product in the refrigerator, basement, or balcony. It is permissible to place the jars indoors, protecting them from light and heating devices.

To make pickled hot peppers using the cold method, more vinegar is required. Accordingly, the dosage of salt and sugar increases. Vegetables, herbs and spices are added according to traditional recipes using the hot method. The shelf life of the resulting product is shorter.

The simplest recipe

Ingredients:

• pods - for filling a 3 liter cylinder;
• salt – 3 tbsp. l.;
• granulated sugar - 3 tbsp. l.;
• vinegar - 3 tbsp. l.;
• spices, herbs - to taste;
• water – 3 l.

Wash the vegetables, allow excess liquid to drain, and dry with a cotton napkin. Boil water with sugar and salt. Place flavoring and aromatic components on the bottoms of the jars, fill with pods, pour hot marinade for 5 minutes. Return the solution to the saucepan, bring to a boil, and add again to the hot pepper. Repeat the operation 3-4 times. Before filling the jars for the last time, add vinegar. Roll up and wrap until completely cool.

Sterilization of cylinders of pickled hot pepper is not necessary, since the solution contains preservative components, treatment with boiling water was carried out several times, and the pods themselves contain a large amount of capsaicin. This operation also helps reduce bitterness.

Bitter pods in oil marinade

Ingredients:

• spicy component – ​​1.5 kg;
• vegetable (sunflower or olive) oil – 2 tbsp.;
• granulated sugar - 2 tbsp. l.;
• salt – 1 tbsp. l. without slide;
• vinegar essence – 0.5 tsp;
• parsley - a bunch;
• khmeli-suneli – 3 tsp.

Wash the vegetables, remove excess moisture, cut out the stalks with seeds and partitions. Simmer in a frying pan with butter, salt and sugar, stirring the mixture occasionally. When the pods become soft, add chopped herbs, spices, and vinegar. Simmer for about 15 minutes, fill the jars with pickled hot peppers, and tighten.

Fiery snack "Gorgon"

Components:

• pods – 1 kg;
• sugar – 3 tbsp. l.;
• salt – 3 tbsp. l.;
• vinegar - 0.5 tbsp;
• sunflower or olive oil - 1 tbsp. (not necessary);
• garlic, dill - according to your own preferences;
• boiling water – 1.5 l.

Rinse and dry the vegetables. Use the fruits whole or cut. Transfer to a saucepan, pour boiling water over it, leave with the lid closed for 5 minutes, drain off the liquid part. Add oil, vinegar, sugar and salt to the water, boil for 4-6 minutes. Place dill and a few cloves of garlic on the bottom of the sterilized containers, fill the rest of the volume with pepper, and pour in the marinade. Roll up the prepared jars with lids, cool, and transfer to the cellar. Using this method, you can marinate a spicy vegetable for meat and fish dishes, or as a snack or add to salads.

Whole pickled peppers

Products:

• bitter fruits – 1 kg;
• granulated sugar – 1.5 tbsp. l.;
• salt – 1.5 tbsp. l.;
• vinegar - 3 tbsp. l.;
• boiling water – 1.5 l.

Rinse the pods under cold water and leave to dry. Make a through cut under the stalk without removing it. The operation is performed to remove air from the internal cavity. Trim the tail if the pepper is too long. Place the prepared product in a sterilized jar, fold, pressing tightly against each other.

Boil water, pour in vegetables, let sit for 10-15 minutes. Pour the liquid into a saucepan, add salt, sugar, and boil. Add vinegar and pour the resulting marinade over the pepper. Sterilize the cylinders, roll up the lids, wrap them in a warm blanket until they cool completely, and put them in the basement for storage for the winter.

If desired, the product can be made spicy. To do this, at the initial stage you should add fresh herbs, bay leaves, unpeeled garlic cloves, and cloves to the jars of pepper. It is permissible to replace some of the spicy pods with sweet ones, which will result in a less hot dish.

Without sterilization

Ingredients:

• hot pepper - enough for a jar;
• water – 5 glasses;
• salt – 2 tablespoons;
• sugar – 3 tablespoons;
• vinegar - 0.5 cups;
• spices and herbs to taste - bay leaf, dill, parsley, mustard seeds.

The recipe and technology are similar to the previous one, the workpiece is obtained faster, but is stored less. It is recommended to pour boiling water over the vegetable for 20 minutes. Empty cylinders must be sterilized to prevent pathogenic microorganisms from entering the finished dish.

The dosage of vinegar, salt and sugar is greater, which protects the product from souring and mold formation. It is advisable to store pickled peppers for the winter in the refrigerator without sterilization.

In Georgian

Components:

• hot pepper – 2.5 kg;
• garlic – 0.15-0.17 kg;
• parsley, cilantro and dill - as much as possible;
• bay leaf – 4-5 pcs.;
• vegetable oil – 250 ml;
• salt – 3.5 tbsp. l.;
• granulated sugar - 3 tbsp. l.;
• vinegar – 500 ml.

Before marinating, wash the hot peppers, pierce them or cut them at the stem. Add salt, sugar, bay leaf, vinegar and vegetable oil to the water, bring the resulting solution to a boil. Add the pods and cook for 6-8 minutes, stirring constantly. Place the vegetables in a colander to drain.

Add chopped dill, cilantro and parsley, chopped garlic to the marinade and boil again. Place the pepper in a large bowl, pour in the spicy solution, and place pressure on top. Place the preparation in the refrigerator for a day. Then put it into jars, close the lids, and transfer to storage in a dark, cool room.

In Armenian

Products:

• red pepper – 3.5 kg;
• salt – 4 tbsp. l. without slide;
• sugar – 100 g;
• garlic – 5 cloves;
• vegetable oil – 0.5 l;
• vinegar – 80-100 ml;
• water – 1.5 l.

Wash the pods and dry. Leave the tails and stalks at this stage in order to properly marinate the hot peppers in Armenian style. Boil the vegetable for 2-3 minutes in boiling water, then immediately add cold water. The temperature difference will cause the skin to peel off easily. Cook a marinade solution from water, vinegar, oil, sugar and salt. Place the prepared pods in small portions (in 1 layer), cook for 1-2 minutes. and take it out. Place the finished product in sterilized jars with chopped garlic at the bottom. Pour the ingredients into the solution, roll up the lids, store under a blanket until cool, then transfer to the basement.

With honey

Ingredients:

• hot pepper – 1 kg;
• natural honey – 0.15 kg;
• vinegar - 0.3 l.

Prepare the fruits by pouring approximately 2.5 tbsp onto the bottom of sterilized jars. l. honey, fill with pods. Distribute vinegar among containers. Roll up and turn over for 30 minutes. bottom up. Remove for winter storage. Some recipes for preparing pickled hot peppers require pre-cooking the marinade. For spices, use bay leaf and peppercorns.

In Korean

Components:

• burning fruits – 1 kg;
• garlic – 0.5 heads;
• sugar – 0.5 tbsp. l.;
• salt – 0.5 tbsp. l.;
• vinegar 6% – 70 ml;
• water – 400 ml;
• black and ground red peppers – 1 tsp each;
• crushed cilantro seeds – 1 tsp.

Place the prepared peppers in a container and fill the rest of the volume with hot marinade made from purified water, spices, and chopped garlic with a knife. The process of pickling hot peppers lasts only 3 days, after which the appetizer can be eaten.

With squash and chili

Products:

• bell pepper – 30 pcs.;
• squash – 20 pcs.;
• chili – 5 pcs.;
• bay leaves, black peppercorns - optional;
• dill – 0.5 bunch;
• salt – 1 tbsp.;
• sugar – 1.5 tbsp;
• vinegar – 400 g;
• water – 3 l.

Wash the main components, cut them in half, and place them in layers in containers. Thinly slice the chili, mix with seasonings and herbs, add water, cook for 30 minutes. Fill glass containers with the prepared solution, roll up, sterilize, cool, and store for the winter. The recipe produces hot pepper preparations suitable for rice dishes.

Hot pepper without vinegar

This component can be replaced with sour vegetables or leaves. A marinade with red tomato juice is often used. Prepare hot chilli peppers in the usual way and fry them. Boil the tomato until reduced by 2-3 times, strain through a sieve, add salt and granulated sugar. Arrange the vegetables in jars, adding juice. Roll up and sterilize for at least 20 minutes. If desired, you can add olive oil.

How to pickle hot peppers

The preparation of spicy snacks that can be stored for a long time is also carried out using pickling. The selection and preparation of components is similar to marinating. Containers must be clean so that no third-party microflora is added. The material of the cookware is glass or enamel coating.

There are 2 ways to make salted hot peppers - cold and hot. The only difference is the temperature of the brine.

Cold way

You can make salted hot peppers for the winter by fermenting. Rinse the main component thoroughly, pierce or cut at the stem. Place in alternating layers with a spicy mixture of your favorite additives - dill, parsley, cilantro, celery, horseradish, garlic, black peppercorns, cumin, bay leaf, cloves. Sprinkle with coarse rock salt, add water at room temperature, compact with a lid smaller than the container, and set the pressure. It is important that the liquid covers the product completely. To do this, it is recommended to add a solution of salt and citric acid (20 g and 9 g per 1 liter of water) as it evaporates. This way you can salt the hot pods for use in a week or a couple of months.

Hot method

Before salting, prepare the bitter vegetable, make punctures or cuts about 2 cm long, and place in an enamel pan. Boil the brine, pour in the pepper, press down on top with pressure. Transfer the container to a dark, warm place for 3 days. Drain the liquid, add freshly prepared solution. Leave for 5 days, remove the brine, put into jars, fill with a hot portion of the new solution, and roll up the lids. Peppers salted in this way are less spicy and suitable for various dishes.

Hot hot pepper is a spicy vegetable that will add piquancy to any type of dish. Its fruits lend themselves well to various methods of canning. Fans of spicy food will highly appreciate the unique flavor notes of pickled hot peppers, and the recipes below will teach you how to pickle hot peppers correctly and, most importantly, tasty. Hot pepper marinated for the winter with oil is also very beneficial for the body, it contains a sufficient amount of vitamins and other useful substances.

For real gourmets, we also have recipes, and.

Whole pickled peppers are a great addition to hearty, fatty dishes. The spicy pods themselves are crispy and sour.

Necessary products (calculated for a 0.8-liter jar):

• 350 gr. hot pepper pods;
• one hundred ml of grape vinegar;
• 1 garlic head;
• 3 green branches of cilantro and dill;
• 1 sprig of fresh mint;
• 500 ml filtered water;
• 1 tsp. l. coarse salt;
• two tsp. seed coriander and sugar. sand;
• 2 laurel leaf;
• 2 buds of dried cloves;
• 3 pcs. shower. pepper;
• 5 pieces. black pepper

How to pickle hot peppers:

1. For pickling, choose ripe pods of hot peppers, that is, red ones, without any brown or green veins.
2. Rinse all the greens - mint, dill and cilantro - under cold water, shake off any drops, and tear off the leaves from all the branches. The stems are not useful for pickling, they can be thrown away, the fact is that they are too rough and even after pickling are unsuitable for food.
3. Simply separate the head of garlic into cloves; there is no need to peel them.
4. Wash the hot peppers, and then pierce each pod through and through near the stalk so that during pickling, excess air does not accumulate in the pepper.
5. Place the processed pods in any deep pan.
6. Boil clean water in a kettle or separate pan. Pour boiling water over the peppers, cover the container with a lid and wait five minutes.
7. Drain the pepper water into the sink and fill the pods with fresh boiling water again. Repeat this process three or four times. This procedure will help the peppers cook a little, but not cook.
8. Another way to blanch peppers: place the fruits in any saucepan, add water, wait until it boils, and cook for about 3 minutes. (after boiling), turn off the heat and leave with the lid closed for a quarter of an hour.
9. Pour filtered water into another pan, add granulated sugar along with salt, add all the peppercorns, coriander seeds, bay leaves, clove inflorescences, unpeeled garlic cloves and all the greens plucked from the stems. Place this mixture on the fire and wait until the liquid boils.
10. As soon as the water boils, pour grape vinegar into it, boil the marinade for about three minutes, remove from the burner and simply leave covered for another 15 minutes.
11. Place green leaves and garlic cloves (from the marinade) into the jar, then carefully place all the hot peppers, try not to damage them when placing them, add all the remaining spices from the marinade and pour the marinade itself to the edges of the jar.
12. Lightly press the peppers into the container with a fork to release any remaining air, close the lid tightly, wrap the jar upside down and leave to cool for 24 hours.
13. Store canned food in a cool and dark place.

Pickled twisted hot peppers for the winter

Twisted hot pickled peppers are a very hot seasoning. A similar preparation in the Korean language is called “kochi”. To prepare it, a minimum of ingredients are used, only three. The hot pepper pods are crushed along with the seeds, which give even more heat. The spicy gruel is perfect for meat dishes; it can also be added to soups or simply spread on bread.

List of ingredients:

• pepper (chili) - 1 kg;
• head of garlic;
• table salt - 25-30 grams;
• wine vinegar - 100 ml.

Pickling hot peppers for the winter recipes:

1. Wash the peppers well, cut off the top part with the stem of each.
2. Scroll the pods along with the seeds and garlic through a meat grinder. You can also use a blender bowl for blending.
3. Place the resulting slurry in a deep bowl, add table salt and wine vinegar, mix thoroughly with a spoon so that the ingredients are evenly distributed among each other.
4. Process jars with lids. For this seasoning, it is better to take small jars from 80 g to half a liter.
5. Place the peppers twisted with seeds into the prepared containers to the very edges and screw on the lids.
6. Store the preparations in the refrigerator or any cool place.

Armenian marinated hot peppers with herbs

This preparation is very useful for the human body, as it retains all the vitamins and various beneficial substances contained in the products used. Pepper marinated with herbs and garlic turns out very aromatic and tasty, so it will be an excellent appetizer for both everyday and holiday tables.

What do you need:

• hot hot pepper - one kilogram;
• 9% vinegar - 60 ml or 6% acetic acid - 100 ml;
• herbs: celery, parsley, dill - 50 g each;
• garlic - 50 g;
• table salt - 50 grams;
• drinking water - one liter.

Armenian marinated hot peppers:

1. Rinse the pods and all the greens under cold water, peel the garlic and cut into arbitrary pieces.
2. Before you start pickling the pepper, it should be baked. cupboard until soft. The temperature inside is approximately 150-180°.
3. Remove the peppers from the oven and leave them to cool for a while.
4. Meanwhile, process jars and lids.
5. Tear off all the leaves from the grass stems.
6. Place the cooled peppers in sterilized containers, alternating with layers of chopped garlic and herb leaves.
7. Pour water into a saucepan, add table salt and any acetic acid from the recipe list. Boil the marinade, remove from heat and let cool slightly.
8. As soon as the marinade reaches room temperature, pour it over the pods in the jars up to the very shoulders of the container.
9. Place a press (a glass filled with water or small stones) in each jar and keep the peppers for up to three weeks at room conditions.
10. After time has passed, close the jars with compressed pickled hot peppers with nylon or screw caps, and transfer the preparations to the refrigerator.

Marinated Georgian hot peppers in tomato juice

This preparation is interesting because the tomato juice is the sharpest in it. Pickled hot peppers in tomato juice go well with almost all meat dishes, soups, pilaf, even pasta and fish. For canning, it is better to take small containers from 200 to 500 ml. Pepper goes as an appetizer to main courses, and spicy tomato juice can, for example, be poured over pieces of meat or added to stir-fries for soups instead of regular tomato paste.

Necessary:

• hot pepper - one kilogram;
• red tomatoes for juice - 2.5 kilograms;
• vinegar essence (70%) - one tablespoon;
• rock salt - 1 table. false;
• sah. sand - 3 tables. spoons;
• vegetable oil - 5 table. l.;
• laurel - 5 leaves;
• garlic - 30 grams;
• black pepper powder - a quarter tsp.

Marinated hot pepper recipe in Georgian:

1. Wash the hot pepper pods, place on a kitchen towel and dry slightly.
2. Make fresh juice from two and a half kilograms of tomatoes either through a juicer or in a blender bowl - then the juice will come out with pulp.
3. Grind the garlic into a paste.
4. Sterilize the selected containers for preservation.
5. Pour the juice obtained from the tomatoes into a saucepan and put it on the stove, it should boil and only after that add all the bulk ingredients (granulated sugar, black pepper powder and rock salt), and also throw in the bay leaves.
6. Stir the tomato mixture and cook for up to half an hour, do not cover the pan.
7. After 30 minutes, add all the pepper pods to the tomato juice. Stirring occasionally, cook for about 20 minutes.
8. As soon as the cooking time for the peppers has passed, add chopped garlic and pour in the specified amount of plants. oil, catch the bay leaf and throw it away.
9. Stir the mixture and bring to a boil. As soon as the contents of the pan boil, pour vinegar essence, stir again and turn off the heat.
10. Using culinary tongs, carefully catch all the peppers and place them in layers in prepared jars, pour the remaining juice over these same peppers.
11. Screw the lids on tightly and wrap them in blankets. The workpiece will cool down within a day or two, then you can move it to the pantry.

Pickled hot peppers with honey for the winter

This pickled hot pepper preparation has a tart taste and a pleasant sweet aroma. The sweetness of honey and the bitterness of pepper combine perfectly with each other, and for lovers of everything unusual in cooking, pepper in a honey-vinegar marinade will undoubtedly become an exotic taste discovery. This pepper will especially go well with meat dishes. The pickling process is easy enough for a novice canner to handle.

What to take:

• small hot peppers - two kg;
• head of garlic;
• vinegar (table) - 0.5 l;
• honey (liquid) - two tsp;
• fine ordinary salt - four tsp;
• peppercorns - 5 pcs.;
• plain water - 500 ml;
• granulated sugar - 2 teaspoons.

Marinated Georgian hot peppers for the winter:

1. Loosely place the washed and dried whole peppers into pre-sterilized containers.
2. Pour half a liter of plain water into a small saucepan and mix in all the other ingredients in the recipe list.
3. Place over moderate heat and wait for the marinade to boil.
4. Immediately pour bubbling boiling water over the contents of the jars and close the lids.
5. The rolled and inverted workpiece will cool down within a day and a half, and can be stored in the cellar or refrigerator.

Pickled hot peppers will undoubtedly enhance the taste of any dish. Even if you are not a fan of spicy foods, it is still worth trying this vegetable, albeit in small quantities. It has been proven that hot pepper stimulates the production of happiness hormones. Nevertheless, it is contraindicated for people with intestinal and stomach diseases, but everyone else can safely eat it, of course, in reasonable quantities.

Pickled hot peppers are a snack for real gourmets. It can add piquancy and a special aroma to any dish. Canned chili is ideal as a snack for meat or baked fish steaks. It is also added to pickle mixes and as a spicy seasoning for first courses. Properly prepared peppers are not only tasty, but also very healthy, and if all conditions are met, they can be stored for a long time.

Pickled chili peppers - a simple and quick recipe

To prepare such a spicy and spicy winter snack from fresh, hot peppers, you need a minimum set of ingredients and a little time. From the products, you usually take 10-15 pods of fresh cayenne pepper, green or any other color, as well as vinegar, salt and sugar to prepare a classic marinade.

First of all, the chili pods are well washed and cleaned. Then, using a sharp kitchen knife, remove the green tails and chop each of them into uniform, small rings. The resulting rings are poured into clean glass jars and the preparation of the marinade begins. In a separate container, mix 2 teaspoons of salt, 4 tablespoons of sugar and dilute it all with a glass of regular or wine vinegar.

Mix everything thoroughly and pour the resulting marinade into the chopped pods in jars, roll up the lids and store the preparations in the refrigerator or cellar at a temperature no higher than +5-7 degrees.

The appetizer turns out to be moderately spicy, the rings are delicate in structure, and a minimal amount of spices and herbs retain notes of the natural freshness of the vegetable. It is especially good served with hot beef from the oven or other fatty meat.

Hot peppers with spices in marinade - a spicy vegetable snack for the winter

Marinating according to this recipe allows you to get a very piquant, tender and aromatic pepper. It can be added to a variety of dishes and will decorate each one in its own way.

To prepare seams for one liter jar, the following ingredients are usually used:

• red capsicum - 350 gr.;
• garlic (1 head) and herbs (cilantro, dill, fresh mint);
• vinegar, salt and granulated sugar;
• coriander spices, ground pepper, cloves and bay leaf.

For appetizers, it is better to take a bright red, rich color. It is considered more healthy and piquant, and also gives a more interesting aesthetic appearance to the finished snack. But, if you wish, you can make zakatka from green or orange pods.

The green leaves are trimmed and cut into several pieces, and the stems are removed. Garlic is disassembled into cloves without peeling off the top peel.

The pepper is thoroughly washed with water and neat holes are made in the area of ​​the stalk or on the sides so that excess air does not collect inside the fruit.

Pour boiling water over the pods and leave to steep in the pan for 5-7 minutes. This procedure is repeated several times. It is necessary to soften the pepper a little before putting it into jars.

While they are standing in boiling water, pour clean water into another pan, place it on the stove and pour in chopped herbs, unpeeled garlic, coriander, mustard seeds, salt, sugar and other spices, based on personal taste preferences.

Mix the ingredients well and bring to a boil, then cook for another 10-15 minutes. At the end of the process, pour a few tablespoons of grape or apple cider vinegar into the pan and let the marinade brew. The greens from the pan with spices are carefully laid out at the bottom of clean, pre-sterilized jars, softened vegetables are placed loosely on them, and warm brine is poured on top of everything under the neck.

Now roll up the lids, turn them over, let them cool and send them to a cellar or other storage room. The juicy and unique taste of this pepper will appeal to many lovers of spicy and unusual foods.

Chili marinated with honey and mustard - an appetizer for true gourmets

A very tasty chili pepper recipe, which is obtained with sweet and at the same time spicy and delicate notes due to honey.

To prepare this snack you will need the following set of ingredients:

• chili pods in orange, red and green colors;
• natural bee honey;
• mustard seeds, allspice and bay leaf;
• fruit vinegar.

The peppers are thoroughly washed in water, sorted and allowed to dry. Then use a toothpick or fork to pierce each pod in the middle or at the tail so that it marinates well.

Glass jars are sterilized, washed and dried. Place mustard seeds mixed with allspice peas at the bottom of each container. At the same time, mix honey with grape or apple cider vinegar essence (7-9%) in a bowl and let the mixture brew for 20-25 minutes.

Carefully place the washed pepper pods along with the tails into jars with spices and pour the sweet and sour marinade on top. Shake a little so that the liquid is more evenly distributed throughout them, close the lids tightly and send for storage.

After some time, the pods will be saturated with honey infusion and acquire an unforgettable taste, especially if served with fresh hot dishes as a complement.

Adjika “classic” made from two types of pepper

The sauce from a combination of hot and sweet peppers is very tasty and healthy. It is used as an independent dish, for example, spread on bread, or as a savory addition to various side dishes, meat or poultry.

To prepare adjika according to this recipe, take the following set of products:

• two types of red pepper (500 grams each);
• fresh garlic slices,
• coriander, cilantro seeds and table salt.

In order for adjika to have a richer consistency and be better stored, before starting cooking, well-washed peppers are kept at room temperature for several days so that they wilt a little. Or soften their structure with boiling water.

Then the fruits are cut with a knife, cut into several parts, cleared of seeds and the stalks are removed. In a small mortar you need to crush the coriander and cilantro seeds.

You can also add other spices to taste, such as mustard seeds or sweet peas. The garlic is peeled and finely chopped, then mixed with pieces of pepper and sent to a blender or the vegetables are passed through a meat grinder.

A little salt and crushed spices are added to the resulting puree mixture, everything is mixed well and sorted into clean, sterilized jars, immediately sealing them with lids. This adjika is stored for several months in a cool cellar or pantry with a minimum amount of light at a temperature of +8-12 degrees.

Chili, marinated whole - a simple homemade recipe

In this way, you can preserve vegetables “in a hurry,” since it uses a minimum of ingredients, and you can serve pickled chili peppers just a few days after preparation. The pods are small in size, ripe, green or red in color, your choice.

Products and spices you will need:

• chili peppers - 1 kg;
• vinegar, clean water, salt and granulated sugar;
• bay leaf and spices to taste (coriander, mustard, cilantro, cloves, etc.).

The pepper is selected, then placed in a colander and washed. At the level of the tail or on the side, carefully make a puncture with a toothpick or other suitable object. At this time, mix salt with sugar and the necessary spices in a saucepan (we use the classic set of coriander, garlic and mustard seeds).

The mixture of spices and water is simmered over low heat for 5-7 minutes, stirring the ingredients occasionally. A few bay leaves are also added there, and at the very end, vinegar essence is added in the amount of 1-2 tablespoons. Without waiting for the marinade to cool, pour it under the neck of the pods placed in clean jars and seal the lids. The blanks are turned over, allowed to cool at room conditions and sent to the shelves.

The peppers are soft, retain all their piquancy and can be used in combination with a wide variety of products. But it is best to serve them as a complement to delicious meat dishes with garlic and fresh herbs.

Mexican onion salad - a fiery appetizer for the holiday table

This recipe is not suitable for everyone, as the result is a very hot snack. But lovers of spicy dishes will certainly take note of it.

To prepare the “fire salad” you will need:

• jalapeno and fresno peppers (10-15 pods each);
• garlic and onions;
• bay leaf and dried oregano;
• salt, sugar and fragrant seasoning.

Cayenne chili pods are washed with water, then the tails are removed and the fruits are cut into thin rings. Peel the onion and garlic and cut it into even rings with a sharp knife. Pour water into a saucepan, bring it to a boil, add dried bay leaves and salt and sugar to taste.

Boil the marinade over low heat for 10-15 minutes, stirring occasionally, then pour in vinegar (1 glass) and turn off the heat. Onions, garlic and chili rings are mixed in a convenient container, poured into jars or plastic containers and filled with hot brine.

After a week of storage, you will receive a spicy snack, which is used mainly as an additive or seasoning for dishes.

Hot chili sauce - a versatile and savory snack

This preservation is served with a variety of dishes as an exquisite, savory addition. It is tasty, spicy and keeps quite well.

The classic cooking recipe includes the following ingredients:

• fresh tomatoes - 4-5 pieces;
• bell pepper and cayenne pepper (2-3 pods) depending on the desired spiciness;
• olive oil and celery;
• salt, basil, sweet peas;

Celery stalks and peppers are washed and cut into equal rings. The garlic is chopped with a knife and all the vegetables are placed in a heated frying pan with olive oil. Fry them for 10-15 minutes over medium heat until a light, golden crust forms.

The tomatoes are washed, blanched and peeled. Sweet and hot peppers are seeded and cut into small pieces. 5-6 minutes after frying the first batch of vegetables, add diced peppers and chopped tomatoes. Pepper, salt, oregano, basil and other possible seasonings are also added there to your taste.

Simmer the ingredients over low heat for 10-15 minutes until a homogeneous consistency is formed. If it turns out to be too thick, then dilute it a little with plain water, and add vinegar 2 minutes before the end.

Remove the sauce from the heat, let it cool slightly, and then, if possible, additionally grind it in a blender so that it turns out soft, without large vegetable segments. They are sorted into jars, closed, and the universal snack is ready to eat either fresh or after 1-2 months of storage in the refrigerator.

Korean spicy dressing

Koreans are known for their love of spicy foods. At the same time, the secret of the piquancy of meat and vegetables prepared according to recipes from this Asian country lies in all kinds of sauces and dressings, the main ingredient of which is chili pepper.

To prepare this universal dressing you will need:

• fresh hot pepper pods (3-4 pcs.);
• garlic, olive oil;
• ground red pepper, coriander, paprika, oregano, basil, cilantro.

Garlic is peeled and crushed using a crusher or press. The peppers are washed, stems and seeds are removed and chopped as thinly and finely as possible. Mix all types of prepared seasonings in a suitable container, add salt and a little sugar as desired (to reduce the “burning” effect of such a sauce).

Heat a frying pan with olive oil over low heat. Next, pour chopped garlic into it and lightly fry (30-50 seconds). Then add vegetables and mixed seasonings and simmer everything for 3-4 minutes, no more.

Without allowing the sauce to cool, it is sorted into sterile jars, closed with lids and sent to the refrigerator for storage. If you plan to serve such a sauce immediately to the table, then it can be cooled or served hot, the “effect” of spiciness will only increase from this. Koreans prefer this sauce for meat, stewed fish and seafood.

Green adjika - a recipe for a spicy and tasty sauce

Traditional adjika for the winter is prepared from red tomatoes with the addition of various vegetables. Here's a recipe for a spicy green chili sauce with parsley and cilantro.

To prepare it you will need:

• selected green peppers - 5-7 pods;
• garlic and celery stalk;
• fresh parsley and cilantro;
• dried dill, coriander and salt.

The hot chili is thoroughly washed, then wrapped in newspaper or a towel and left to dry naturally for several days. As soon as they are dried, they are cleared of seeds and cut into small slices.

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

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

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

Beneficial properties of hot pepper

Hot pepper, due to its many beneficial properties, has become widespread in various areas of human life.

Areas of application:

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

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

Types of hot pepper

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

Depending on the capsaicin contained in the composition, pepper varieties are usually divided according to the Scoville heat scale.

According to which, the indicator 0 points belongs to sweet bell pepper. The “Dragon’s Breath” variety, bred by a British gardener, was recognized as the most burning, with a score of 2,500,000 points.

Plant varieties are divided into main categories:

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

Let's celebrate! The plant is widely loved by gardeners for its relative unpretentiousness, because it can even be grown in a pot on a windowsill. The SHU value is indicated on the package with seeds; the higher it is, the sharper the fruits of the grown plant will be.

How to select and prepare a product for preservation?

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

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

For preservation, you should choose smooth pods without any damage; however, if the entire pod is placed in a jar, you should select fruits of the same size. You can create a composition from fruits of different colors, or make monochrome canned food.

The pod itself can be preserved as a whole, but it is not necessary to cut off the tail. Or cut it in any way: rings, half rings, segments, and for harvesting it can also be twisted in a meat grinder along with the seeds. It is worth remembering that seeds increase the pungency of the prepared vegetable.

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

How to grow more crops?

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

Plants often lack nutrition and useful minerals

It has the following properties:

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

Hot pepper for the winter - recipes

Pickled hot pepper

Product set:

• hot red pepper in the amount per 1 liter jar,
• water 1 l.,
• table salt, preferably “Extra” grade 1 tbsp. without a slide,
• vinegar 9% - 1 tbsp, or vinegar essence 70% - 1/3 tsp,
• sugar 1 tbsp. no slide.

Spices (optional):

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

Cooking technology:

1. Wash and dry the required number of pods.
2. Wash the jar and lid with laundry soap and soda, then sterilize them in a convenient way, for example, steam, in the oven or microwave. It is better to prepare two lids, in case one gets damaged during seaming.
3. Prepare the marinade. To do this, mix water, salt, sugar in a saucepan and bring to a boil.
4. Place the washed pods in a container and add spices.
5. Pour boiling marinade into the jar for 5 minutes. Then pour into a saucepan, bring to a boil, and pour the mixture again for 5 minutes. Repeat the procedure three times.
6. Add vinegar to the container filled with marinade and cover with a lid.
7. Turn the jar over, wrap it in a warm blanket, and leave to cool.

Stuffed hot peppers

Required ingredients:

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

Cooking technology:

1. Wash, dry the vegetables, remove the core and seeds.
2. Pour vinegar into a saucepan and bring to a boil.
3. Blanch the pieces in boiling vinegar for 3-4 minutes, then remove them and dry them.
4. In a separate container, mix canned tuna, finely chopped olives or capers.
5. Fill the pieces tightly with the tuna mixture.
6. Place in a container, add garlic cloves and basil.
7. Pour in oil and close with a lid.
8. Store in a cool, dark place for no more than six months.

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

Fertilizer really gives more intensive growth to garden plants, and they bear fruit much better. Nowadays you can’t grow a normal harvest without fertilizer, and this fertilizing increases the amount of vegetables, so I’m very pleased with the result.”

Armenian hot pepper

Required ingredients:

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

Cooking technology:

1. Thoroughly rinse and dry vegetables and herbs.
2. Bake the vegetables in the oven until soft at a temperature of 150-190 degrees.
3. Finely chop the garlic and tear the herb leaves, discarding any rough stems.
4. Mix water, vinegar, salt in a saucepan, bring to a boil and cool.
5. Arrange the pods, garlic, and herbs in layers.
6. Fill the container with the prepared mixture and place under pressure at room temperature for 3 weeks.
7. Cover the jars with a lid and store in the refrigerator.

Pickled hot peppers without sterilization

Required ingredients for a 700 gram jar:

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

Cooking technology:

1. Wash and dry the vegetables thoroughly.
2. Prepare a marinade from ½ part water, sugar, salt and vinegar, bring to a boil.
3. Wash the jar with laundry soap and soda, then sterilize it in a convenient way, for example, steam, in the oven or microwave.
4. To boil water.
5. Arrange the garlic in the taruspices and place the pods.
6. Pour boiling water over the workpiece for 15 minutes, drain the water.
7. Pour the boiling marinade over the workpiece.
8. Cover with a lid or roll up.

Pickled hot peppers with honey

Required ingredients:

• chili pepper 2 kg.,
• water 0.5 l.,
• table vinegar 0.5 l.,
• sugar 2 tsp,
• linden or flower honey 2 tsp,
• salt 4 tsp. no slide.

Cooking technology:

1. Wash and dry vegetables thoroughly.
2. Wash the jar and lid with laundry soap and soda, then sterilize it in a convenient way, for example, steam, in the oven or microwave.
3. Prepare a marinade from water, salt, sugar, honey and vinegar, bring to a boil, simmer for 2 minutes.
4. Place the peppers in a container; it should be filled tightly, but the peppers should not be squeezed.
5. Pour boiling marinade and roll up.
6. Roll up the lid

Pickling hot peppers

Required ingredients:

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

Cooking technology:

1. Wash the pickling container thoroughly;
2. Wash and dry the pods and herbs;
3. Boil water over a fire, dissolve salt in it, let cool to room temperature.
4. Line the bottom of the container with half of the available herbs, add horseradish and garlic.
5. Prick the vegetables several times with a fork near the stem.
6. Place the pods in a container, cover with the other half of the green leaves and pour in brine.
7. Place under pressure in a cool, dark room for 2 weeks.

Methods for drying hot peppers

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

• Vegetables must be carefully sorted and inspected for integrity of the peel. Pods that have stains, bruises, or defects cannot be dried.
• The fruits can be dried whole; to do this, select pods of the same size and color. You can cut the fruits into cubes; this method saves space and reduces drying time.
• When working with pepper, you must use rubber gloves and avoid contact with eyes. Also, avoid touching your face.
• To air dry the pods, you can use a thread and a needle. To do this, capsicum is strung on a thread and hung in a well-ventilated room. The fruits should not touch each other. They are left in this position until completely dry. If the vegetable is cut into cubes, then it should be evenly distributed in one layer on sheets of paper for 7-12 days. Several times over time it is necessary to move and shake the chopped vegetables and change the paper.
• To dry in the oven, the cut-up sticks are placed on a baking sheet and left to dry completely with the door ajar. The oven temperature should not be more than 60 degrees, drying time is about 5 hours.

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

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

Hot peppers marinated in vinegar in a cold way are a spicy seasoning for meat and vegetable dishes. Such peppers will not only decorate yours, they will be an excellent addition to vegetables or.
Any type of hot pepper is suitable for harvesting, but first you should try what you are preparing. There are varieties so evil that a small jar will last you all winter, unless you are a fan of spicy Asian or Mexican cuisine.
It will take 20 minutes to prepare. From these ingredients you will get several 300 ml cans.

Ingredients:

- chili pepper – 600 g;
- filtered water – 0.5-0.7 l;
- vinegar 9% - 220 ml;
- granulated sugar – 100 g;
- table salt – 40 g.

Recipe with photos step by step:

I chose hot peppers of different varieties for preparation. There is nothing wrong with the fact that the varieties will not be mixed, but the jar will please the eye every time you look into the pantry.
Soak the peppers in a bowl of cold water, then wash thoroughly under the tap. Always wear rubber gloves when preparing chili. If capsaicin gets on the mucous membrane, then the sensations are not pleasant.




We take small jars, wash them thoroughly with soda, sterilize them over steam or dry them in the oven at a temperature of about 120 degrees. Boil the lids. Cut off the tails of the peppers and prick the pods with a sharp knife or toothpick. We cut large pods in half, marinate small ones whole.




Pour cold boiled water into the jars, then pour the water into a saucepan - this way you can very accurately determine the required amount of liquid.




Pour 220 ml of water from a saucepan, add salt and granulated sugar, bring to a boil, boil for 1 minute. Remove the saucepan from the heat, pour in the vinegar. Cool the marinade to room temperature.






Pour cold marinade over the chili so that the vegetables are completely drowned in it. The liquid should not reach the lid, leave about 1-2 centimeters free.




We close the jars with boiled lids and store them in a cold cellar or refrigerator.




Storage temperature from +2 to +4 degrees Celsius.
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