How to prepare hot peppers for the winter? TOP 5 recipes for pickling, drying and freezing hot peppers. Helpful advice from the chefs. Video recipes.
Everybody knows the aromatic and tasty bitter capsicum with medicinal properties. Thanks to him, the food becomes spicy and piquant. And in order to enjoy the hot seasoning all year round, hot peppers need to be prepared for future use. Recipes for hot peppers allow you to prepare very original snacks for the winter that will diversify your home cooking with the most unexpected sensations. Everyone who loves hot peppers will definitely like all the recipes for preparing for the winter from it. It is important to follow some simple safety rules before canning hot peppers.
Harvesting hot peppers for the winter
- Hot peppers have different names: chili, cayenne, bitter, pungent.
- In addition to red, the pepper can be yellow, dark green, olive, burgundy.
- Regardless of the color and name, all varieties of hot peppers will benefit the body. Its use stimulates blood circulation, speeds up metabolism, improves mood and strengthens the immune system.
- For blanks, take fully ripe peppers. The pods can be of any length, not necessarily straight. Ideal for harvesting, only plucked from the bush.
- Be careful when handling hot peppers. Burning substances that fall on the mucous membranes and micro-wounds on the hands cause pain and a strong burning sensation.
- Wear gloves when preparing the pods to avoid burns. For the same purpose, pin your hair so as not to straighten it and not touch the sensitive skin on the face and neck.
- Be careful not to get seeds or fruit splashes in your eyes. If this happens, flush your eyes with plenty of water.
- So that the appetizer does not turn out to be very spicy, carefully select all the seeds from the insides.
- It is not recommended to eat hot dishes with pepper for people suffering from gastrointestinal diseases.
- Pepper pods are added to various main courses, hot soups, sauces.
Pickled hot peppers
As they say in the Caucasus: "Nothing on a cold day will warm the soul and body like a spicy snack." Harvesting pickled hot peppers for the winter - spicy and tasty! In the cold season, a snack will diversify the menu and cure colds.
- Caloric content per 100 g - 329 kcal.
- Servings - 1 can of 300 ml
- Cooking time - 30 minutes
Ingredients:
- Hot red pepper - 10 pcs.
- Cilantro greens - 3 sprigs
- Dill greens - 3 sprigs
- Bay leaf - 2 pcs.
- Garlic - 1 head
- Black pepper and sweet peas - 3 pcs.
- Mint greens - 1 sprig (optional)
- Sugar - 2 tsp
- Grape vinegar - 100 ml
- Carnation - 2 buds
- Salt - 1 tsp
- Coriander peas - 2 tsp
Cooking pickled hot peppers:
- Tear off all the leaves from the cilantro, mint and dill sprigs and remove the tough stems. You do not need to chop the greens, use the leaves as they are.
- Disassemble the garlic into slices and do not peel them. Increase the amount of garlic if desired.
- Wash the pepper pods, pierce them through with a knife in the area of the stalk, so that air does not collect inside during pickling. Be sure to leave the tail, at least small, so it will be convenient to hold the pepper during tasting.
- Fold the pods into a container, pour boiling water over and leave under the lid for 5 minutes.
- Drain and pour fresh boiling water over the peppers 3-4 more times. They should be boiled so that the pods are soft, but in no case will they boil or turn into porridge.
- Pour 1, 5 tbsp into a saucepan.cold water and add salt, sugar, coriander peas, black and allspice peas, cloves, bay leaves, cloves of garlic and herbs.
- Bring the marinade to a boil and pour in the grape vinegar. Boil for 2-3 minutes, remove the pan from heat and leave to infuse for 15 minutes.
- Put all the herbs and garlic from the marinade in a sterilized jar. Lay the peppers on top and pour the boiling marinade under the very edge of the neck.
- Immediately seal the jar with a clean lid, wrap it with a warm blanket and leave to cool completely.
Pickled hot pepper in tomato
The recipe captivates with its simplicity in execution, while the appetizer will become the "highlight" of any feast. It goes perfectly with meat and first courses.
Ingredients:
- Hot pepper - 1 kg
- Tomato juice (purchased or prepared independently) - 1 l
- Salt - 20 g
- Sugar - 970 g
- Ground pepper - 0, 20 tsp
- Vinegar 9% - 1 tbsp
- Garlic - 3 cloves
- Sunflower oil - 200 ml
- Bay leaf - 4 pcs.
Cooking pickled hot peppers in tomato:
- Wash the peppers, dry them with a towel and cut at the stalk so that the marinade quickly soaks the pepper.
- Place them in clean, sterile jars all the way to the top.
- Add salt, bay leaf, sugar to tomato juice and cook for 20 minutes.
- Then add the garlic passed through a press and pour in the vinegar.
- Stir and bring to a boil.
- Pour the peppers into the jars with boiling marinade.
- Roll up the cans with clean iron lids and leave to cool slowly under a warm blanket.
Bitter pepper marinated with honey
An incredibly tasty workpiece will turn out if you add the marinade with components that, at first glance, do not combine well with each other. If you want more thrills in life, prepare hot peppers marinated with honey for the winter.
Ingredients:
- Bitter pepper - 300-400 g (per 1 liter jar)
- Honey - 2 tablespoons
- Salt - 1 tsp
- Apple cider vinegar - 200 ml
Cooking bitter pepper marinated with honey:
- Wash the pods and dry with a paper towel. Cut a little at the tail so that air does not accumulate in them and the fruits are well marinated.
- Place the pepper tightly in the jars, stuffing to the very neck.
- Put honey and salt in apple cider vinegar and mix well.
- Pour a room temperature cooked marinade over the peppers so that all the pods are completely covered.
- Close the blank with a nylon lid and store in the refrigerator or cellar.
How to dry hot peppers
It is very convenient to store hot peppers in dried form. There are several ways to dry it. You can dry both whole pods and halves of peppers with removed seeds.
- The easiest way is to string the peppers through the stalks on strong threads so that they do not touch each other, and the air blows them from all sides. Hang the pepper on a string in a well-ventilated area. For example, on a summer cottage terrace, attic, balcony or in any other place where it is dry and warm. The main thing is that direct sunlight does not fall on the pepper.
- You can also spread the pepper on a tray or wire rack and put it on the windowsill. Then stir up the raw materials from time to time.
- An oven or electric dryer will speed up the drying process. In an electric dryer, the peppers will be ready in about 12 hours, and in the oven it is important to choose the optimal mode so that the peppers dry and not bake. The ideal oven temperature for drying peppers is + 50 ° C with the door slightly ajar.
The dried pods are stored whole or ground to a powder. Grind them with a food processor, coffee grinder or mortar and pestle. Keep dried peppers in airtight containers (glass jars, wooden boxes, paper bags). Some housewives use rope with pods to decorate the kitchen.
How to freeze hot peppers
Like many vegetables and fruits, hot peppers are conveniently stored in the freezer. With this method, the maximum amount of nutrients is retained in the fruits, and the taste and appearance of the product practically do not change. To freeze hot peppers for the winter, follow these steps:
- Sort the pods, removing rotten and spoiled specimens.
- Rinse the selected peppers and dry with a paper towel.
- To ensure better preservation and reduce the severity of too hot pepper, soak it in boiling water for 2 minutes.
- Remove seeds from pods if desired.
- Cut the pepper into thin strips so that the blank takes up less space, and even so it will be more convenient to use it in dishes.
- Place the peppers in a single layer in a special container or ziplock bag and place in the freezer.
- Store the product for no longer than 12 months.
- Do not re-freeze thawed peppers.
