How to pickle red hot peppers for the winter. Pickled and salted bell peppers for the winter: recipes with photos. Nutritional value, indications and contraindications
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; you can add sea salt if desired. 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 bottle;
- 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 sterilized containers, fill the rest of the volume with pepper, and add 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 Armenian hot peppers. 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 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 ingredients 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.
Pepper is one of the healthiest vegetables, which must be present in the diet of people of any age. It is rich in vitamins, minerals, and beneficial substances that protect our body from the penetration of dangerous infections and the development of many ailments. It is advisable to eat pepper not only in summer, but also in winter. So that you don’t have to spend a lot of money purchasing this vegetable out of season, we suggest you use our recipes for how to pickle peppers for the winter so that they retain all their beneficial properties.
In this article we will talk about how to properly pickle hot and sweet peppers.
Pepper is one of those vegetables that can be eaten in unlimited quantities without fear for your figure or the occurrence of an allergic reaction. But this is the case when we are talking about a fresh product. You still need to be able to prepare pickled peppers correctly so that they do not cause harm to the human body.
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Use peppers of different colors. This way you can not only achieve an amazing combination of flavors in a jar, but such a snack will also look much more appetizing.
Select peppers so that they are at least approximately the same size. If you are going to pickle them whole, then the core and stalk do not need to be removed (you will only need to make a few punctures with toothpicks), but if you want to make something like a salad from different peppers, then first thoroughly rinse, clean and dry the fruits.
Don't get fancy when preparing the brine. The main thing is that you choose the right combination of water and salt. These components will keep the pepper looking beautiful and make it crispy.
Now we invite you to consider several interesting recipes on how to pickle peppers for the winter so that they turn out tasty, juicy and appetizing.
Quick pickling of sweet peppers
A very easy recipe for preparing peppers for the winter.
You need to take the following products:
(based on one jar with a capacity of three liters)
Step-by-step recipe for preparing pepper preparation:
sweet bell pepper – 2 kilograms;
garlic – 2 cloves;
onions - 2 medium heads;
aspirin – 2 tablets;
fresh dill;
fresh celery greens.
For the marinade:
cold water – 6 liters;
non-iodized salt – 1 cup;
sugar – 2 cups;
vinegar - 0.5 liters.
Step-by-step preparation procedure:
Wash the vegetables thoroughly, remove the core and seeds, cut into quarters.
Peel the onion and also cut into quarters.
Peel the garlic and cut the celery into pieces.
Place the prepared vegetables and herbs in jars, add aspirin.
Pour cold marinade over everything, cover with nylon lids and put in a cool place.
Salted bell peppers for the winter
Ingredients:
fleshy sweet pepper – 5 kg.,
dill and parsley - 200 gr.,
garlic - 1 head,
hot pepper - 1 pod,
sugar - 0.5 cups,
salt – 100 gr.,
vegetable oil - 300 gr.,
vinegar essence -1 tbsp.
Preparation:
Peel the pepper from the core and cut into 4 parts (if desired, you can take whole, not very large peppers)
Place it in a deep saucepan.
Mix all other ingredients, add them to the pepper and leave overnight.
Stir twice (brine should separate).
In the morning, place the peppers in layers in sterilized half-liter jars, compact and add the released brine.
Close the jars with nylon lids and store in the cellar or refrigerator.
Pepper salted in Bulgarian style
Ingredients:
ten kilograms of pepper,
eight hundred grams of salt.
For the brine:
nine hundred and fifty grams of water,
fifty grams of salt.
Preparation:
Salting sweet peppers is carried out as follows: the fruits are sorted and washed in cold water, the testes are removed. Next, the product is immersed in boiling water for two minutes, and then quickly placed in cold water. Blanching makes the vegetables soft and elastic, so they can be packed tightly into the container. Next, each peppercorn is sprinkled with salt, placed in a container prepared in advance and covered with a towel, on which a pressure is placed. So it is necessary to soak the vegetables for twelve hours. During this time they will release juice.
Then the fruits with juice are transferred to another container, poured with cold brine, wrapped in gauze and again placed under pressure. The container is transferred to a cold place. This recipe for pickling bell peppers is very popular in many countries. Before use, the finished fruits are thoroughly washed and soaked for ten hours in cold water.
Classic recipe with garlic
Pickled bell peppers with garlic will go well with meat and fish dishes, boiled potatoes and rice. Let's get cooking!
We will need:
Bell pepper – 5 kg.
Garlic – 5 teeth.
Cloves – 5 pcs.
Bay leaf – 5 pcs.
Peppercorns – 30 pcs.
Hot chili – 1 pc.
Vinegar 9% –50 ml.
Sugar – 7 tbsp. l.
Salt – 40 gr.
Water – 1.5 l.
Cooking process:
Cut thoroughly washed and peeled peppers into several equal strips. Boil 1 liter of water in a three liter saucepan. Add sugar, salt and vinegar. In this marinade, blanch the peppers in portions for 5 minutes. Place a peeled clove of garlic, a bay leaf, a piece of hot pepper, cloves and 5 peas into each sterilized container. Remove the peppers from the marinade with a slotted spoon and place them tightly in the jars. Then pour the boiling marinade evenly and roll up.
Honey Canned Chili
Ingredients for 1 jar:
1 clove of garlic.
1 tbsp. spoon of salt.
1 tbsp. spoon of sugar.
1 tbsp. spoon of honey.
1 clove.
1 bay leaf.
1 teaspoon vinegar.
Allspice, dill and parsley to taste.
Hot pepper pods.
Preparation:
Place the washed pods with tails in boiling water for two minutes, then pierce each one with a fork. We fill sterilized jars with peppers along with spices and herbs. Depending on your taste, you can add horseradish, currant or grape leaves. Place the ingredients tightly, up to the shoulders of the container. Prepare the marinade by heating 1 liter of water with honey, salt and sugar over low heat until completely dissolved. Pour the brine into filled jars, let cool slightly and drain the brine. Bring the brine to a boil and pour it into the jars again. We repeat the procedure 2 times. For the third time, add vinegar.
Roll up and you're done!
Cooking video:
Pepper in Armenian
Main components:
reddish peppers – 5 kg;
garlic – 250 g;
celery sprigs - 1 bunch;
parsley (optional) – 1 bunch;
water – 1 l;
vinegar – 0.5 l;
oil – 0.5 l;
salt – 4 tbsp. l.;
sugar – 9 tbsp. l.;
bay leaf – 8 leaves;
allspice and black pepper – 20 peas each.
Manufacturing technology:
For Armenian peppers for the winter, stuff the fruits with herbs and garlic. It is not necessary to do this, just cut it into halves and lay it in layers with spices. First, peel the garlic, separate it into cloves, and cut large ones. Chop the greens with a knife into 3-5 cm pieces.
Pour vinegar and refined oil into a container with a diameter sufficient for 8 fruits, add spices, salt, sugar, and water. Boil quickly, then reduce the heat, lay out the prepared vegetable in one layer, blanch in the solution for 2-3 minutes. It cannot be overcooked, it should only become more flexible, not soft. Remove from the solution, place in a bowl, cover with a lid.
Sterilize the jars in a wide saucepan with water, while still hot, distribute the herbs with garlic and vegetables over them in layers. In this case, the lower and upper layers make up spices. If the main ingredient was not cut, but stuffed with filling, then simply fold it. 
Try to leave fewer voids so that there is enough filling. If necessary, you can add a small amount of boiling water to each jar. Place the filled containers back to sterilize.
Remove the spice peas from the marinade with a spoon and distribute into jars. Remove bay leaves and discard. Boil the marinade and pour it over the peppers to the brim. Arrange the prepared lids. Sterilize for 12-14 minutes, starting with boiling water in a large container. Take out the jars and roll them up in the traditional way. In this case, there is no need to wrap it, just leave it upside down until it cools.
Salted stuffed peppers
Fans of more delicate dishes will enjoy salted bell peppers stuffed with carrots and herbs. Here's an interesting recipe.
I take a kilogram of bell pepper (red or green), carefully cut off the stalks, remove the seeds and blanch in boiling water for about two minutes.
I stuff the peppercorns with carrots, parsley and dill.
I boil 1.5 kilograms of carrots until half cooked, peel them and grate them on a medium grater. Then finely chop parsley and dill (a bunch of each), as well as onions (2 heads).
Mix carrots with herbs and onions, salt and pepper to taste. I stuff bell peppers with vegetables.
I close the holes of the pepper fruits with the cut stalk.
Carefully place the stuffed peppers into a saucepan or tub. Sprinkle it with herbs and salt. I put a plate with pressure on top.
Vegetables are fermented in a warm place for several days, and then they need to be moved to the cold.
Advice: If you like it spicier, you can add finely chopped or pressed garlic to the vegetables.
It turns out not only tasty, but also healthy!
For the winter, you can prepare not only jams, juices and compotes. Pickled vegetables have excellent taste. Pepper is ideal for this purpose. There are many options for preserving bell peppers, but we suggest preparing an original savory appetizer - salted hot peppers.
At first glance, it may seem that one should not expect a rich taste from such a preparation, much less benefits for the body. But this is not at all true; after the salting process, the pepper will not be as bitter as when fresh. In addition, such a product will improve digestion, greatly increase appetite and become a natural pain reliever - it will help relieve chronic pain.
If you like spicy snacks, then you don’t need to limit yourself to this product. Prepare salted hot pepper for the winter and use it as a seasoning for main dishes. This preparation will be a godsend for every housewife, since it is thanks to salted pepper that each prepared dish will acquire a piquant and rich taste.
Salting hot peppers is quite simple; you will need simple and affordable products, and, in particular, the pepper itself and salt. Try creating a snack using the recipe below, you will be pleased with the result.
Recipe for pickling hot green peppers
Ingredients:
- 1 kilogram of hot pepper;
Perhaps the only way to protect meat and vegetables from spoilage for a long time is to salt them. This is the main way of preserving food, which is extremely popular among housewives and those who love salty foods as a snack. This process is not complete without rock salt. With its help, a solution is formed into which products are placed for long-term storage. And how long this period will be depends on the correct preparation of the brine. Each product has its own standards and principles of salting, which must be strictly observed in order to obtain high quality food. Today we will talk about how cold salting of peppers occurs. But before we look at some recipes, let’s find out what the mentioned canning method is.
Cold brining method
This method involves salting food in jars, barrels, tubs, buckets, and so on. In this case, they are filled with cold brine, and a press is placed on top. Such dishes must be placed in a cold place for a long time.
For example, pickling peppers for the winter begins with all the fruits being pierced at the base with a toothpick. Layers of vegetables are arranged with spices and herbs, garlic and so on, covered with salt, poured with cold water, covered with a lid or put under pressure and placed in a cold place. The important point here is that the products are always covered with brine, so it needs to be topped up if necessary. To do this, take twenty grams of salt and nine grams of citric acid per liter of water. How do you cold pickle peppers? Let's look at a few simple recipes. This preparation is no less common than pickling mushrooms, sauerkraut, etc. Salted pepper is a very tasty and delicate snack that has a pleasant aroma and bright color. The latter, by the way, is only enhanced by several tones with this method of processing. As for the varieties of the main product, almost everything is used: sweet red pepper, chili, etc.
Salting bell peppers for the winter
Ingredients: five kilograms of sweet pepper, parsley and celery, black peppercorns and bay leaf. For brine: five liters of clean water, four hundred grams of table salt (not iodized).
Preparation
To begin with, select fruits of the same size, wash them with water and dry them on a towel or napkin. Then the vegetables are cut in half, the core is removed and each half is cut into so-called boats. If you plan to pickle whole fruits, simply pierce them in several places with a toothpick. If desired, you can blanch the vegetables. To do this, they are immersed in hot water for three minutes, and then quickly lowered into cold water.
Preparing the brine
Bring the water to a boil, add salt and boil until it is completely dissolved. The liquid is removed from the stove and filtered through cheesecloth, then cooled to room temperature. This brine is poured over the sweet peppers, covered with gauze or cloth, a wooden circle or large plate is placed, and a press is placed on top. This preparation is left for twelve days at room temperature. After this time, the pepper will be ready; it is then put into a cold place for storage. You can also transfer the fruits to jars, close them with a nylon lid and put them in the refrigerator.
Pepper salted in Bulgarian style: method No. 1
Ingredients: ten kilograms of pepper, eight hundred grams of salt. For brine: nine hundred and fifty grams of water and fifty grams of salt.
Preparation
Salting sweet peppers is carried out as follows: the fruits are sorted and washed in cold water, the testes are removed. Next, the product is immersed in boiling water for two minutes, and then quickly placed in cold water. Blanching makes the vegetables soft and elastic, so they can be packed tightly into the container. Next, each peppercorn is sprinkled with salt, placed in a container prepared in advance and covered with a towel, on which a pressure is placed. So it is necessary to soak the vegetables for twelve hours. During this time they will release juice.
Then the fruits with juice are transferred to another container, poured with cold brine, wrapped in gauze and again placed under pressure. The container is transferred to a cold place. This recipe for pickling bell peppers is very popular in many countries. Before use, the finished fruits are thoroughly washed and soaked for ten hours in cold water.
Pepper salted in Bulgarian style: method No. 2
Ingredients: ten kilograms of bell pepper, one hundred grams of parsley and celery, cherry leaves, five grams of coriander seeds. For filling: nine liters of water, seven hundred grams of salt, seven hundred grams of table vinegar.
Preparation
Pickling sweet peppers begins by washing them and piercing them with a fork at the base. Place a layer of herbs and spices on the bottom of the dish, then pepper and more seasonings. Each jar is filled with cold brine and placed under a press for twelve days at room temperature. After time, the container is transferred to a cold place. The pepper should always be covered with the filling, so add it as needed (take thirty grams of salt and two tablespoons of vinegar per liter of water) or use vegetable oil instead.
Express method for pickling peppers
Ingredients: for one three-liter jar take two kilograms of bell pepper, two cloves of garlic, two onions, two aspirin tablets, celery and dill. For pouring: six liters of cold water, one glass of salt, two glasses of sugar, five hundred grams of vinegar.
Preparation
This recipe for pickling bell peppers is very simple. To do this, vegetables are washed, seeds removed and cut into four parts. The onion is also cut into four parts, the celery is cut into pieces, and the garlic is peeled. Greens and all the listed components are placed in each jar, and aspirin is added. The contents of the jars are filled with cold brine and covered with nylon lids, having previously scalded them with boiling water. The container is stored in a cool place.
Cold pickling of hot peppers
Ingredients: one kilogram of hot pepper, six grams of parsley, twenty grams of dill, fifteen grams of garlic, fifty grams of salt. For brine: one liter of water, fifty grams of salt.
Preparation
Place herbs and garlic, as well as washed peppers, at the bottom of clean jars. Salt is added to boiling water, boiled and cooled to room temperature. The cold solution is poured into the jars, covered with lids and placed in a cold place for storage.
Pickling hot peppers in Assyrian style
Ingredients: hot capsicum, two leaves of horseradish, four bunches of dill, five leaves of currant. For brine: ten liters of water, two glasses of salt.
Preparation
Salting hot peppers in a cold way begins by piercing the fruits with a fork or toothpick at the base several times. Then they are placed tightly in jars along with the herbs. The contents of the container are filled with cold brine, covered with lids and placed in a dark, cold place. The filling is topped up from time to time. If you want the pepper to pickle faster, transfer it to a warm place.
Pickling peppers: method No. 1
Preparation
Cold salting peppers is not particularly difficult. To do this, fresh fleshy fruits are washed, blanched in a colander, dipped in boiling water for two minutes and immediately cooled in cold water. Then the vegetables are cut into two parts, rubbed with salt and placed in a bowl. Then they put the press on for fourteen hours to release the juice. Then the peppers, along with the juice, are transferred to another container (jars), filled with cold brine, a clean circle of plastic lid is placed on top and placed under a press. The jars are covered with gauze and placed in a cool place for two weeks. After time, the containers are closed with nylon lids.
Pickling peppers: method No. 2
Ingredients: sweet pepper, salt. For brine: for one liter of water, two tablespoons of salt.
Preparation
Cold pickling of peppers begins with washing the fruits well, removing their core and stalk so that the pods remain intact. Then rub each peppercorn with salt, put four pieces into one and fill the pan. Then they put the oppression on for one day. During this time, juice should form. Then the contents of the pan are laid out in jars, filled with cold pouring, covered with nylon lids and taken out to a cold place.
Pickling stuffed peppers
Ingredients: two and a half kilograms of pepper. For minced meat: one kilogram of carrots, one kilogram of parsley root, half a kilogram of celery root, one bunch of celery greens, one hundred grams of onions, twelve black peppercorns, a pinch of cinnamon, one spoon of sugar.
Preparation
Salting peppers for the winter according to this recipe is very simple. To do this, you need to blanch the roots and carrots for three minutes. Then they are cleaned and cut into strips or grated. The onion is chopped, all these components are mixed and salted. The resulting minced meat is fried a little in oil. Celery stalks are immersed in boiling water for two minutes to soften.
Preparing the brine
Pour five liters of water into a saucepan and bring it to a boil. Then add one glass of salt, one clove of garlic, fourteen cloves, six black peppercorns and five bay leaves. Boil the filling for two minutes, then cool and filter through gauze or a sieve.
Let's look further at the recipe for pickling stuffed peppers. So, an incision is made on each vegetable, the seeds and stalk are removed. The minced meat is compacted tightly inside, tied with a celery stalk and placed in a bowl. The contents are filled with cold brine, placed under pressure and put in a cold place for four weeks.
Pickling peppers stuffed with cabbage
Ingredients: two kilograms of sweet pepper, three kilograms of cabbage, three hundred grams of carrots, two hundred grams of onions, one bunch of parsley or celery, three tablespoons of vegetable oil, two and a half tablespoons of salt, one spoon of peppercorns, as well as seven bay leaves and one spoon of cumin .
Preparation
Salting peppers in a cold way begins by cutting off the stalk and removing the seeds without damaging the pulp. The carrots and onions are finely chopped, the greens are chopped, the cabbage is finely chopped, salt is added and kneaded with your hands so that it releases the juice. Fry onions and carrots for three minutes until soft, add to cabbage and stir. Peppers must be blanched for four minutes and cooled. Next, the fruits are stuffed with a mixture of cabbage, placed in a large saucepan, a circle and pressure are placed on top and left for four days. After this, the contents of the container along with the juice are transferred into jars and filled with brine, which can be prepared according to the recipe given above. The containers are placed in a cold place. Salting capsicums proceeds in the same way.
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Recipes for bitter pepper, pickled, salted and pickled for the winter
Nutritional value, indications and contraindications
Pickled hot peppers, carefully prepared for the winter, will give your favorite dishes a piquant taste and bright aroma. Eating hot peppers stimulates the production of endorphin in the human body - the hormone of joy and happiness.
Endorphin also:
- stimulates the nervous system, forcing it to stay in good shape;
- strengthen the immune system, so a person gets sick less often;
- improves blood circulation;
- relieves stress and pain.
However, this vegetable is not useful for all people due to the endorphin content it contains. Doctors warn that it is necessary to completely exclude it from the diet or reduce the amount for those people who suffer from diseases of the gastrointestinal tract (GIT). Therefore, if a person has gastritis, pancreatitis, cholecystitis or a stomach ulcer, then hot peppers should be avoided.
For the marinade you need to take the following ingredients:
- water - 1 l.;
- salt - 2 tbsp. l.;
- sugar - 2 tbsp. l.;
- vinegar 9% - 1 tsp.
The recipe is quite simple. Liter jars should be sterilized. In cooled sterilized jars, you need to place black currant, horseradish and cherry leaves on the bottom. Next, add chopped herbs (parsley, dill, tarragon, basil). Then spices (cinnamon, cloves), garlic and peppercorns are placed in the jar.
After all the pickling spices are in the jar, we move on to the bitter hot pepper. It must be washed and placed tightly in the jar up to its shoulders.
Pour boiling water over the preparation. Cover with a sterilized lid and let sit for 5 minutes. Then pour the water from the jar into a saucepan and prepare a marinade based on it. To do this, add salt and sugar to boiling water. Add vinegar 1 minute before boiling. The prepared hot marinade needs to be poured in, and then the jars can be rolled up.
The appetizing marinated twist is ready. Now in winter you can enjoy the spicy taste of pepper in combination with your favorite dishes. Pickled peppers will be a wonderful decoration for both regular and festive tables.
Marinating with vinegar can be replaced with lemon if you don’t like the sour note in the dish.
Pickling hot peppers for the winter: the best pickling recipe for the whole family
Main ingredients:
- 1 kg hot pepper;
- 50 g dill, parsley, celery;
- 50 g garlic.
For the brine we take:
- 1 liter of water;
- 100 ml vinegar 6% or 60 ml vinegar 9%;
- 50 g salt.
In order to prepare a good hot pepper pickle, you need to bake it in the oven until soft, then let it cool and carefully place it very tightly in sterilized jars.
Each layer must be layered alternately with garlic and herbs. Boil water for brine. Add salt, vinegar. Let cool. After this, fill the jars with cooled brine up to the shoulders.
For a good taste of pickles, you need to put a weight in the jars and leave it there for 3 weeks. Jars of pickles should be stored at room temperature for 3 weeks and then refrigerated.
This winter twist is not canned or pickled. It is the most useful because it retains all the substances and vitamins necessary for our body. Pickling hot peppers is exactly what your family needs for health.
Pickled hot peppers for the winter: a very simple recipe
Main ingredients:
- 1 kg hot pepper;
- 8 tbsp. l. salt.
Cooking method. Place the hot peppers on a tray and let them dry for 2 - 3 days. It should wrinkle and wilt slightly. Then prick it in several places with a fork.
Place the finished hot pepper in a bowl and fill it with brine. It is prepared from cooled boiled water with added salt.
After you lay out all the peppers and fill them with brine, you need to put pressure on top. Leave the oppression for 3 days, keeping everything at room temperature. Then the brine is drained, filled with freshly prepared brine and put under pressure again. You need to ferment it for another 5 days, but only in a warm place. The best place for this is the kitchen, as it is warm and dry. On day 9, you need to transfer the pickled hot peppers into a sterilized jar and fill it with brine for the third time.
Cover with a plastic lid and store the pickled peppers in the refrigerator. This pickled pepper is incredibly tasty; it goes perfectly with stewed vegetables and mashed potatoes. This is the best pickled pepper recipe. Your whole family will love it.
Spicy hot pepper twist without salt
Main ingredients:
- 400 g hot red pepper;
- 100 g natural apple cider vinegar;
- fragrant dried herbs: marjoram, oregano, basil, rosemary, etc. in the amount of 3 tbsp. l. for 400 g hot pepper.
Recipe. Wash the hot peppers and place them in sterilized jars. Combine apple cider vinegar, aromatic herbs and honey and pour into a jar with hot peppers. Store in a dark place for 1 month. Then it can be put in the refrigerator. Spicy and very aromatic hot pepper without salt is ready. This is an excellent preparation for the winter.
Canning hot peppers with tomatoes
One of the best combinations in cooking is the combination of hot pepper and tomato. It doesn’t matter what cooking technology you choose for this. This combination is optimal for fermentation, pickling, pickling and canning.
The salty taste of tomato juice, in which spicy hot peppers are marinated, will be an exquisite addition to any meat or fish dish.
Main ingredients:
- 200 g hot red pepper;
- 200 g vegetable oil;
- 500 ml tomato juice;
- salt and sugar to taste.
Recipe:
Wash the spicy hot peppers and fry them in a frying pan in vegetable oil. It should become soft, for this it is necessary to fry it on all sides.
To do this much faster and easier, you can use the oven. It must be heated to 180 degrees, and the baking sheet must be greased with vegetable oil so that the vegetable does not burn. It is necessary to fry on all sides.
While the peppers are roasting, sterilize the rolling jars. Place baked or fried peppers in jars and pour boiling tomato juice over them.
The tomato juice dressing should be thick, so evaporate the juice first if it is too thin. Don't forget to add salt and sugar.
Twist the finished preserve. An excellent preparation for the winter is ready. Bon appetit!
nasotke.ru
Hot pepper for the winter recipe
Pickled hot peppers are an ideal snack for those who love fiery dishes and sauces. It turns out very fragrant and deliciously bright. While the season is not over yet, we will tell you how to prepare hot capsicum for the winter. A canning recipe without sterilization, so it won’t take much time.
Hot pepper for the winter
recipe for marinated hot peppers in pods with oil and garlic
This fiery pepper sailed to Europe on Columbus's ship. His doctor brought this unusual vegetable as a gift for the Queen of Spain. There was no rush to prepare pepper; at first, courtiers used it as a decoration for hats. But very soon the fiery pepper was “tasted” and began to be added to a variety of dishes and sauces.
According to Mexicans who love fiery snacks, hot peppers enlighten the mind, stimulate the appetite and promote excellent digestion. After marinating, the fiery taste of the pepper softens, but it still remains spicy. Garlic gives the pickles an appetizing aroma. Pickled peppers prepared according to this recipe will be an excellent appetizer for unleavened porridges, borscht and strong drinks.
If you don’t like spicy snacks, then you can deliciously marinate sweet peppers using the same recipe. A few jars of delicious marinades will successfully diversify the menu, so have time to prepare them before the pepper season is over.
Ingredients:
- bitter capsicum - 1 kg;
- garlic - 3 heads.
- sugar, vinegar 9%, water, vegetable oil - 1 glass each;
- salt – 1 tbsp;
- ground black pepper (optional) – 1 tsp.
Cooking process:
Prepare lids and jars in advance: wash with soda until shiny and sterilize.
Wash the hot peppers in running water, let them drain and dry. Prick each peppercorn in several places with a fork or toothpick. This way the Chile will be better saturated with the marinade, and there will be no excess air left in the jars.
The garlic must be peeled (or some added unpeeled), rinsed and the cloves left whole.
To prepare the marinade, dissolve salt in water, add oil, vinegar, sugar, ground pepper and bring to a boil. Boil garlic and hot peppers in the marinade for 5 minutes after boiling in batches.
Place the peppers and garlic cloves in jars, pour in the marinade, and roll up.
Turn the jars over, wait until they cool down and put them in the cold, preferably in the basement. If you leave the peppers in a warm place, there is a risk that the jars will “explode”. Therefore, it is better to find a cool place for them.
Many housewives add pickled hot peppers when preparing their favorite dishes to give them a pleasant piquancy. Pepper added in small quantities will enhance the taste of meat dishes and vegetable stews. In addition, it will also be a good addition to barbecue. The crushed pepper product can be added to sauces and soups.
As for additional ingredients for marinating, you can add at your discretion: bay leaf, celery or coriander seeds.
By the way, hot chili is one of the TOP most effective aphrodisiacs. If your loved one is not indifferent to spicy dishes, then invite him to try your delicious pickled peppers at dinner!
I thank my mom for the recipe and photos!
zapisnayaknigka.ru
pickling hot pepper
Innoel
You need: 1 kg of hot pepper (red and green in half), salt - 1.5 tbsp. l. , sugar 1.5 tbsp. l. , vinegar 9% - 3 tbsp. l. for 1.5 liters of water.
Wash the peppers, remove the stems and make cuts on the blunt side. Place the peppers in jars, alternating red and green. Pour boiling water over and let stand for 10 minutes.
Then drain the water, add salt, sugar and boil again. Pour vinegar into the brine and pour into jars. Roll up and turn over.
Vladimir Ptokhov
Pickled hot pepper
For pickling, choose young green peppers, which are less spicy. Pour salt into the bottom of the jars. Sort the peppers, wash them, put them whole and put the jars in the bottom of the refrigerator for a week. The color of the pepper will begin to change. As soon as some of the peppers begin to turn yellow, add vinegar essence and oil. At the same time, the pepper acquires a spicy taste and does not spoil even in the heat. Ready in two weeks.
pepper 1000 g, coarse salt 100 g, oil 100 g, vinegar essence 1 tsp. l.
Hot pepper marinated in caviar
Grind the peppers without stems and seeds in a meat grinder. Mix with salt. vinegar, sugar and vegetable oil. Place in a jar. Store in the cold.
300 g pepper, 100 g oil, ½ c. l. salt, 1 tsp. l. vinegar or lemon juice, 1 tsp. l. Sahara
Elena *
Wash the hot peppers, dry them, cut off the tails. Place tightly in a jar.
Fill it with plain water. Pour this amount of water into a saucepan + 100 g (to boil)
Let it boil. Add 2 teaspoons of sugar and salt there. When it boils, pour in once. Let it sit for 10-15 minutes. Drain and boil again. Pour 50 grams of vinegar into the jar and add boiling solution under the lid. This is approximately the equivalent of a 700 gram jar of pepper. Good luck!!!
Zakharia Milyavskaya
I don’t know about salting, but you don’t ask about pickling. They marinate (when vinegar is added) in exactly the same way as cucumbers and tomatoes (just cut or prick each pepper), with the same marinade, but pickling (Vinegar is NOT ADDED) is a completely different matter...
How to salt hot peppers? Who will share the recipe?
I want such beauty! I don’t know how to properly salt hot peppers.
elbara
I make this beauty and yummy thing every year (I grow hot peppers). The criterion of taste was that when asked “what should I give you for your birthday?” my friend replied: “a jar hot honey pepper". We pierce a whole long pepper with a toothpick in several places, put it in tall jars along with cloves (3 pieces) and garlic - 3 cloves and fill it with salted boiling water. Once it cools down, pour out the water and pour in the boiling marinade: 1 liter of water, 100g of honey, 2 tbsp. salt, 1.5 cups apple cider vinegar, 2 tbsp. vegetable oil. Let's close it hermetically. In winter it relieves all signs of a cold, just eat at least one pepper.
m-margo
In the picture, if I'm not mistaken, there is Georgian salted pepper... Here we prepare it like this. We buy yellowish hot peppers at the market, use a sharp knife to make an incision on the side of each pepper so that there is no air inside, and give it a few days to wilt and become soft. Then the brine is boiled: for 1 liter of water - 1 full tablespoon of salt, 2-3 peas of allspice, 2 tablespoons of vinegar. Strain the finished brine. Dip the prepared peppers into the brine, bring to a boil, quickly remove the peppers, place tightly in sterilized jars, fill with boiling brine and seal. But you can do without rolling up the jars: The wilted peppers are placed in an enamel bucket and filled with strained boiling brine. A weight is placed on top so that the pepper is always in the brine. So it should stand in a cool room for about 2-3 weeks. It does not have time to spoil because it is quickly eaten
Zolotynka
I’ll probably write my own recipe for salted peppers. We will need: garlic, celery, bay leaf, salt. First put the celery stalks in an enamel bucket or basin, on them - pepper, garlic, bay leaf. Separately, prepare the brine: boil 2.5 liters of water and 200 grams of salt. When the brine has cooled, pour it over the pepper, place a large plate or dish on top, and place a weight on it. I usually use a five liter water bottle. We leave it this way for 10-15 days, at room temperature, but it’s better to put it on the balcony. Place the finished pepper in sterilized jars and fill with the brine in which it was salted. Bring the brine to a boil first. When cool, you can remove it for long-term storage.
dolfanika
In principle, the recipes for preserving hot red peppers and onions and even bell peppers differ little. Select seasonings that complement the taste of pepper and prepare the marinade. To preserve hot peppers, you need to take cilantro, mint and other traditional seasonings for pickling.
But there is one feature, as experienced housewives advise. Before canning, be sure to boil the pepper and pour boiling water over it twice to remove the hot bitterness.
How to do this correctly and what other tricks are used in preparing hot peppers, see the link on this site.
elena-kh
I usually do this. First, I pierce each peppercorn with a match. Then I put the peppers in jars, put currant leaves on top, and horseradish leaves on the bottom. Brine: per liter of water - 1.5 tablespoons of salt, 2 tablespoons of vinegar. If desired, you can add peppercorns and/or bay leaves. Many housewives also add a spoon or two of sunflower oil to the jar, I sometimes add it too (according to desire and mood). I pour the brine over the pepper three times.
markett
To pickle hot peppers you need to do the following:
Prepare a saline solution. Add enough salt to the water so that the egg does not drown in it. Sterilize the jars, put peppers in them, which must first be pierced with a fork in several places. Fill the peppers with salt water, wait a little (the water will fill the peppers) and add more. Close the jars with lids and you can store them in the cellar.
Elenia
Let's prepare hot peppers in brine for the winter. It turns out piquant, retains its heat and sharpness.
Let's prepare this simple recipe.
We take products:
hot pepper - 1 kg,
dill - 40 g,
celery greens - 30 grams,
garlic cloves - 30 grams.
Let's do brine:
water - 1 liter,
vinegar 6% - 80 - 100 ml,
salt - 60 grams.
Roast the peppers in the oven. After this, we place it in clean, pre-sterilized jars. Place garlic and herbs between the peppers. Next, pour in the brine and leave it pressed. It will ferment for three weeks, after which it can be refrigerated and stored there for food.
Already read: 11642 timesSalads and vegetable snacks for the winter amaze with their variety. Pickled and salted vegetables are especially good in their whole form. Pickled or salted bell peppers will be an excellent addition to the main dish and simply an original appetizer on the winter table. How to prepare pickled bell peppers for the winter, read and see recipes for pickled and salted peppers with step-by-step photos.
Pickled and salted bell peppers for the winter: recipes with photos
Bell pepper marinated according to a special recipe suits with meat and fish, goes well with mashed potatoes and boiled rice. Try cooking!
Bulgarian recipe heretz marinated with garlic
Ingredients:
- 5 kg bell pepper
- 5 pieces. tooth. garlic
- 5 pieces. carnations
- 5 pieces. bay leaf
- 30 pcs. peppercorns
- 1 chili pepper (bitter)
For the marinade:
- 50 ml vinegar 9%
- 7 tbsp. l. Sahara
- 40 gr. salt
- 1.5 liters of water
Cooking method:
1. Pepper wash and remove seeds.
2. Cut the pepper into several parts.
3. Peel the garlic.
4. Cut the chili pepper into pieces.
5. Wash jars and lids with soda and sterilize.
6. Boil 1 liter of water. Pour in vinegar, add sugar and salt.
7. Peppers in portions blanch in boiling marinade for about 5 minutes.
8. Place 1 bay leaf, a clove of garlic, a piece of chili pepper, a clove and 5 peppercorns on the bottom of the jars.
9. Pepper with a slotted spoon remove from marinade and put into jars. Place peppers in jars quite tight.
10. Pour boiling marinade over the pepper.
11. Roll up the jars with lids.
12. Turn upside down and leave to cool.
Store in a cool, dark place. According to this recipe, peppers can be pickled whole, with stems and seeds. To do this, you need to blanch for 10 minutes and prepare a double portion of the marinade.
Recipe Green bell pepper “Salted”
Ingredients:
- 3 kg green bell pepper
- 400 gr. salt
For filling:
- 10 tooth garlic
- large bunch of parsley
- 1 tbsp. l. salt
- 1 tsp. vinegar essence per 1 liter jar
Cooking method:
- Wash the pepper. Using a sharp knife, make a cut on the side of each pepper and carefully remove all the seeds.
- Place the peppers in a saucepan.
- Dissolve salt in 2 tbsp. hot water.
- Pour liquid salt over the peppers.
- Add enough water to the peppers to cover them completely.
- Place pressure on the pepper and leave at room temperature for 5 days.
- When the pepper changes color to yellowish, drain the water and rinse the pepper with running water.
- Finely chop the parsley and garlic.
- Place peppers, herbs and garlic in layers in sterilized jars.
- Pour boiled cold water.
- Pour salt into jars and add essence.
- Close the jars with plastic lids.
- Shake the jars until the salt dissolves.
- The pepper is ready to eat. Store prepared salted peppers in a cool place.
Video recipe Marinated bell peppers with honey
Have fun cooking and be healthy!
Always yours Alena Tereshina.
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