How to prepare pickled hot peppers for the winter? TOP-7 recipes with photos of cooking at home. Secrets of preparation and storage of the workpiece. Video recipes.
For the winter, you can harvest not only bell peppers, but also roll up hot ones. Bitter pepper is a natural antiseptic, therefore it is ideal for canning without sterilization. It is an excellent seasoning and appetizer that enriches the everyday and festive table. There are as many ways to pickle hot peppers as there are sweet Bulgarian ones. The recipes differ not only in the manufacturing technology (with and without sterilization), but also in the composition of the products for the marinade. Therefore, hot pickled peppers, prepared according to a particular recipe, will have a different sharpness and taste. Below are recipes that will teach you how to pickle hot peppers correctly and tasty.
Pickled hot peppers for the winter - cooking secrets
- Any kind of hot pepper is suitable for harvesting for the winter. It can be green, red, large, long and decorative indoor pods.
- For canning, select fruits with firm elastic skin. The more elastic the skin of the pod, the better the taste. Suitable vegetables should be spicy and tangy. If the pods are damaged, cut them out and do not use them for harvesting.
- Wear rubber gloves before starting work. If you harvest the pepper with your bare hands, the pungency in the pepper will be absorbed into the skin and will remain even after washing your hands. Therefore, there is a danger of getting irritated. If there are no protective gloves, after handling hot peppers, wash your hands with soapy water, rinse with cold water and brush with vegetable oil.
- Peppers of the same color or different ones can be canned for future use in one container, which will give the appetizer a more spectacular appearance.
- If you do not like very hot snacks, partially remove the seeds when cutting peppers from the pods. Because they are the ones that provide the main spice.
- If you are harvesting the whole pepper, but you do not like the very bitter taste, soak the fruits for a day in cold water. This neutralizes excessive bitterness.
- Fruits are pickled, both whole pods and cut into pieces: circles or strips.
- If you put the whole pepper in the jar, choose the same size pods so that they marinate evenly.
- If desired, chopped or whole peppers can be marinated at the same time in the same jar with onions and garlic.
- For the marinade, salt and sugar are always added to the water. When heated, these preservatives should dissolve completely.
- Garlic, black peppercorns, bay leaves, parsley are the main components in the list of hot pepper blanks.
- Since it is difficult to eat a lot of hot peppers at a time, make the blanks in small jars of 0.25 l, 0.5 l or 1 l.
- As many pods are placed in the jar as fit in it.
- Bitter capsicum is stored in blanks for several years at an air temperature not higher than + 10-18 ° C.
- Pickled peppers under nylon lids can be stored for up to 3 months.
- Keep an open jar in the refrigerator under a nylon lid for no longer than a month.
Whole pickled hot peppers
Tinned bitter and spicy pickled peppers will add spice to any kind of dish. Fans of spicy food, and especially gourmets, will appreciate the unique taste of pickled fruits.
- Caloric content per 100 g - 239 kcal.
- Servings - 2 cans of 1 l
- Cooking time - 45 minutes
Ingredients:
- Bitter pepper - 2 kg
- Allspice - 4 peas
- Sugar - 60 g
- Garlic - 6 cloves
- Table salt - 50 g
- Carnation - 4 inflorescences
- Horseradish leaves - 2 pcs.
- Vinegar 70% - 10 g
Cooking whole pickled hot peppers:
- Wash hot peppers under running water.
- In the pods in the area of the stalk, make several punctures with a toothpick.
- Peel the garlic and wash.
- Rinse horseradish leaves with clean water.
- Pour water into a saucepan and send it to the stove.
- Put garlic, cloves, horseradish, hot pepper, peppercorns in jars.
- Pour the contents of the jar with boiling water and cover with iron lids.
- After 15 minutes, drain the water from the jars into a saucepan and place on the stove.
- Add sugar and salt to the drained water.
- Pour the boiling brine into the jars and cover with lids.
- After 15 minutes, drain the brine again and boil.
- Pour vinegar into jars, pour in boiling brine and seal them with lids.
- Place the jars upside down, wrap them with a blanket and leave the blanks to cool completely.
- Then remove the whole pickled hot pepper in the cellar.
Pickled hot peppers without sterilization
Pickled hot peppers, canned without sterilization, captivate with their simplicity in execution. A tasty preparation for the winter will be an excellent help on cold frosty days.
Ingredients:
- Hot pepper - 1 kg
- Water - 1 tbsp.
- Salt - 1 tsp
- Sugar - 0.5 tsp
- Table vinegar - 3 tablespoons
- Dill - a few twigs
- Bay leaf - 3 pcs.
- Allspice - 4 peas
- Carnation - 2 buds
Cooking pickled hot peppers without sterilization:
- Wash and dry the pods.
- Place dill, bay leaf, allspice and cloves on the bottom of the jar.
- Fill the jar with the peppers to the top.
- Boil water, pour into jars, cover with lids and leave to infuse for half an hour.
- After a certain time, drain the water from the jars into a saucepan, add salt and sugar and boil. Boil for 1 minute to completely dissolve the sugar and salt and pour back into the jar.
- Repeat the manipulation one more time, and pour in the vinegar last.
- Roll up the blank with tin lids, wrap it upside down with a blanket and leave to cool completely.
Pickled hot pepper rings
Pickled hot peppers in rings is a very simple recipe, so any young housewife can handle it. In the cold season, a fragrant snack diversifies the menu and helps to recover from colds. Since hot pepper is a vegetable that contains substances that can protect against ARVI.
Ingredients:
- Bitter pepper - 2 kg
- Sunflower oil - 35 g
- Garlic - 8 cloves
- Allspice - 6 peas
- Bay leaf - 5 pcs.
- Table salt - 80 g
- Sugar - 100 g
- Coriander - 1 tsp
- Vinegar 9% - 70 ml
- Drinking water - 3 l
Cooking pickled hot peppers with rings:
- Wash hot peppers with water, remove the seed part and cut the pods into 5-10 cm rings. Optionally, you can leave the seed box if you like hot snacks.
- Divide the peppers into prepared sterilized jars.
- Peel the garlic, wash and put whole cloves in jars of pepper.
- Pour water into a saucepan, add salt and sugar, put bay leaf, peppercorns and coriander. Send the pot to the stove and boil.
- Pour the boiling brine into jars with vegetables and cover with lids.
- After 15 minutes, pour the brine from the cans into a saucepan and pour in the vinegar and vegetable oil.
- Boil the marinade again and pour over the vegetables in the jars.
- Seal glass containers with tin lids.
- Place the jars of pickled hot pepper in rings, turn over onto the lid, cover with a blanket and leave to cool. Then put the jars in the cellar.
Pickled hot peppers with onions and garlic for the winter without sterilization
Such a spicy blank of pepper with onions and garlic can not only be consumed on its own, but also used to prepare various dishes. It is good to combine it with meat, fish and vegetable dishes.
Ingredients:
- Hot pepper - 20 pods
- Onions - 1 pc.
- Garlic - 1 head
- Vinegar 6% - 100 ml
- Table salt - 50 g
- Sugar - 40 g
- Water - 100 ml
- Bay leaf - 1 leaf.
Cooking pickled hot peppers with onions and garlic for the winter without sterilization:
- Wash the pepper and cut into rings.
- Peel the onion, wash and cut into rings.
- Peel the garlic, wash and cut into large pieces.
- In a bowl, combine chopped peppers with onion and garlic.
- Place mixed vegetables in a jar.
- Put bay leaf, salt and sugar in water and place on the stove. After boiling, pour in the vinegar.
- Pour the prepared brine over the vegetables in jars and close with iron lids.
- Wrap pickled hot peppers with onions and garlic for the winter without being sterilized with a blanket. After cooling, remove containers to a cool place.
Pickled Georgian hot pepper
Well, someone who, and the Georgians definitely understand spicy snacks, know a lot about them and know how to cook. Therefore, it is not a sin to learn from them and cook delicious pickled peppers, which will surely become the "nail" of any feast.
Ingredients:
- Hot pepper - 2.5 kg
- Parsley - a large bunch
- Leaf celery - large bunch
- Bay leaf - 4 pcs.
- Garlic - 150 g
- Sunflower oil - 250 ml
- Salt - 3-4 tablespoons
- Sugar - 3 tablespoons
- Table vinegar - 500 ml
Cooking pickled hot pepper in Georgian style
- Wash the pepper pods, dry them and cut at the base so that the marinade quickly soaks.
- Pour oil and vinegar into a saucepan with water, add sugar and salt, put bay leaf and boil.
- Immerse the pepper pods in the boiling brine and cook for 6-8 minutes, not allowing to float.
- Remove the pepper with a slotted spoon and place in a saucepan.
- Cool the marinade and add chopped celery and parsley, chopped garlic cloves and boil again.
- Pour the marinade over the hot pepper and press down on top.
- Leave the Georgian hot pepper to marinate in the refrigerator for a day.
- Then transfer to glass jars and store in a cool place.
Pickle hot peppers in jars with honey
Bitter pepper marinated with honey is an incredibly tasty preparation. Having supplemented the marinade with just two components, which at first glance seem to be little combined with each other, like an appetizer, it immediately acquires a completely different piquant taste.
Ingredients:
- Hot pepper - 700 g (for one 1 liter can)
- Honey - 2 tablespoons
- Salt - 2 tablespoons
- Apple cider vinegar - 20 ml.
Cooking pickled hot peppers in honey jars:
- Wash the pods, dry them, make several punctures at the base.
- Place them in a clean jar, hammering tightly and filling with pods all the way to the top.
- Combine honey and salt in a separate container and pour in apple cider vinegar. Stir to make a homogeneous mixture.
- Pour the resulting marinade over the pepper.
- Close the workpiece with a nylon lid and store in the refrigerator.
- You can use pickled hot peppers in jars with honey in 2-3 days.
