How to pickle whole hot peppers for the winter. How to pickle hot peppers for the winter: recipes for any occasion - for barbecue, salad, soup and sauce. Preparing bell peppers for the winter

Preface

1.Nutritional value, indications and contraindications
2.Pickled hot peppers for the winter: recipe and method of preparation
3. Pickling hot peppers for the winter: the best pickling recipe for the whole family
4. Pickled hot peppers for the winter: a very simple recipe
5.Hot pepper twist without salt
6.Canning hot peppers with tomatoes

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 all other people, it is simply a storehouse of useful substances and vitamins. Among them are vitamins A, B1, B2, B3, B6, B9, C, E, K, PP, phosphorus, beta-carotene, choline, iron, potassium and others.

In moderate doses, it treats a number of diseases:

• insomnia;
• diabetes;
• bronchial asthma;
• allergies;
• atherosclerosis;
• benign tumors

Let's look at the most popular and delicious recipes for pickling, salting and canning. We will also share recipes for excellent preparations for the winter.

Pickled hot peppers for the winter: recipe and method of preparation

Main ingredients:

• hot hot pepper - per 1 liter jar;
• leaves of black currant, horseradish and cherry - 3 - 4 pcs.;
• peppercorns - 5 - 7 pcs.;
• garlic - 5 - 8 cloves;
• greens (parsley, dill, tarragon, basil) - to taste;
• cinnamon, cloves for piquancy.

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!

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;

To please your family with delicious and savory dishes not only in autumn and late summer, housewives should know how to salt hot peppers or marinate them separately or with other vegetables. Making such preparations for the winter is not at all difficult, and many pickling options make it easy to choose a recipe for every taste.

When choosing a vegetable for home canning, pay special attention to the appearance of the fruit: they should be thick-skinned, without defects, spots or damage to the skin. The dish will look more attractive if you select capsicums of different colors for pickles.

The traditional way to prepare pickled peppers is to soak the fruits in a pan of hot brine. The classic recipe for preparing such a dish is very simple and includes a minimum amount of ingredients.

You will need:

• 0.5 kg pepper;
• 80 grams of salt;
• 1 liter of water.

Wash the capsicums and pierce the fruits near the tail with a fork or toothpick so that they are better saturated with brine (instead of punctures, you can make a shallow cut about 2 cm long), and then place them in a pan of suitable size.

Prepare a hot brine by dissolving the salt in boiling water, pour it into a bowl with pepper and press down on top with pressure. Keep the pan with the vegetables placed in the solution in a warm place for 3 days. Then drain the liquid and add a fresh saline solution made in the same proportion.

Another 5 days after the hot pepper has been pickled, it can be put into jars, again filling the product with freshly prepared brine.

It is also possible to salt hot peppers in a cold way for the winter. With this method, canned vegetables have a denser and crispier consistency, however, it also takes much more time to prepare the product.

If you intend to try a similar recipe, prepare the following products:

• 1 kg pepper;
• 40 grams of salt;
• 1 liter of water;
• 5 black currant leaves;
• 5 cherry leaves;
• several sprigs of dill;
• 4 cloves of garlic;
• 2 leaves of horseradish.

Heat some water and dissolve the salt in it, then add the rest of the water into the container so that the brine is at room temperature. Wash the fruits and prick them at the base with a fork several times. Place half the cherry and currant leaves at the bottom of the jar, throw in garlic cloves and fresh dill.

Then place the hot pepper in a container, covering it on top with the remaining leaves of the fruit trees and horseradish. Fill the jar to the top with the prepared brine, press down on top and place in a cool place for two weeks.

Pepper in marinade

When choosing recipes for preparations for the winter, many housewives prefer not to pickle, but to pickle peppers, considering such vegetables to be more tasty. If you are also a fan of marinades, try preparing canned capsicums with the addition of vinegar and sweet ingredients.

To try this method, prepare the following products:

• 1 kg of hot pepper;
• 40 grams of salt;
• 1 liter of water;
• 40 grams of honey or sugar;
• 40 ml 9% vinegar.

Wash the peppers, peel them from the seeds and remove the stalks.

Remember that it is not for nothing that this vegetable received the name “bitter”; when working, act extremely carefully, do not bring it to your face, and protect your hands with thin rubber gloves.

Place the processed fruits in clean jars. If you took vegetables of different colors, place them in glass containers one by one, this will give the preparation a bright and original look. Prepare the marinade by dissolving sugar, salt and vinegar in boiling water, and then pour the resulting mixture over the vegetables. Store pickled peppers under nylon covers on the refrigerator shelf or in the cellar.

Spicy appetizer with tomatoes

Now you know how to pickle whole hot peppers, but you can also make delicious canned snacks from this vegetable.

For example, a vegetable mixture will be very appetizing, for the preparation of which you need to take:

• 500 grams of hot pepper;
• 4 tomatoes;
• 8 cloves of fresh garlic;
• 100 ml olive oil;
• 20 grams of salt.

Wash the pepper, dry it, cut off the tails and grind through a meat grinder along with the seeds. Chop the garlic cloves and fresh tomatoes there. Pour olive oil into a deep frying pan or saucepan, add vegetables and fry until thickened, about 30 minutes. During the cooking process, the mixture must be salted and stirred periodically. Place the fried vegetables in a glass container and store covered in the refrigerator.

Pepper in Armenian

This hot pepper dish, called "Tsitsak", is an ideal complement to kebabs, kebabs and other meat dishes.

Take:

• 1 kg green pepper;
• 6 cloves of garlic;
• several sprigs of dill;
• 1.5 liters of water;
• 60 grams of coarse salt.

Before canning, the pepper should be dried by spreading it on a horizontal surface and leaving for 2 days. When the fruits have slightly withered and softened, it’s time to move on to the next stage. Wash the vegetables, pierce them with a fork in several places and place in a deep bowl. Add coarsely chopped dill and garlic cloves there.

Dissolve salt in cold water, pour the contents of the pan and keep under pressure in a warm room. After a few days, when the pepper pods turn from green to yellow, they can be transferred to jars.

To do this, drain the liquid from the pan and carefully squeeze the pickled vegetables with your hands. Then fill the jars tightly with pepper and fill them with fresh cold brine, prepared in the same proportion. The dish must be stored refrigerated.

Hungarian pepper

To pickle hot peppers for this recipe, you will also need other vegetables and seasonings.

The full list of ingredients includes:

• 1 kg of hot pepper;
• 1 liter of water;
• 150 grams of parsley root;
• 150 grams of celery root;
• 5 cloves of garlic;
• 200 grams of cauliflower;
• 40 grams of sugar;
• 4 bay leaves;
• 100 ml 6% vinegar;
• 40 grams of salt.

Clean the washed pepper from seeds, tails and cut into large pieces. Finely chop the garlic, as well as parsley and celery root with a knife. Divide the cauliflower into small florets and soak in salted water for a quarter of an hour.

Place the prepared vegetables in a saucepan, add bay leaves there. Dissolve salt in water, pour in vinegar and stir thoroughly, and then pour the marinade over the vegetables. For the first 10 days, the pan is kept under pressure in a warm place, and then the prepared vegetables are stored in the refrigerator, arranged in jars.

Another original recipe for preparing hot peppers for the winter will appeal to connoisseurs of spicy Korean cuisine.

Take:

• 1 kg capsicum;
• 4 cloves of garlic;
• 80 ml table vinegar;
• 15 grams of salt;
• 15 grams of sugar;
• 5 grams of ground black pepper;
• 5 grams of paprika;
• 5 grams of dried coriander;
• 500 ml water.

Rinse the pepper thoroughly under cold running water. To make the dish more colorful, if possible, choose red and green fruits, taken in equal proportions. Boil water in a saucepan, add salt, sugar, ground black pepper, paprika, chopped garlic and dried coriander.

Mix everything, reduce the temperature and wait for the liquid to boil again. Then pour in the vinegar, keep the pan on the fire for another 5 minutes and remove it from the stove. Place the peppers in jars, fill with the resulting brine and close with a lid. The product will be ready for use after 3 days.

We hope that among the methods of pickling hot peppers described above, there will definitely be a recipe that you and your household will like. Bon appetit!

When summer approaches its climax, it’s time to prepare for the winter, and canning peppers is a crucial moment for everyone who loves pickled bell peppers, sweet pickled peppers, salted peppers, pickled peppers and other bell pepper preparations. And not only from Bulgarian. Pickled hot peppers and canned hot peppers are an excellent independent snack, as well as an ingredient in various salads. This is why canning peppers and recipes for preparing peppers for the winter are so popular.

Canned peppers can be pickled pepper, pickled hot peppers, pickled hot peppers, pickled chili peppers, canned bell peppers, canned sweet peppers, marinated peppers. There are many people who like to taste pickled peppers in winter; the recipe for pickled peppers allows you to prepare this spicy appetizer. Canning sweet peppers is especially popular. Few people today know how to pickle peppers deliciously, and it’s a shame, because pickling peppers and pickled peppers for the winter will be very useful to you in the cold season. Most often, bell peppers are canned; hot peppers are less often canned, because this spicy snack, as they say, is not for everyone. Preserving sweet or bell peppers can again be done in various ways. One of the most delicious, pickled peppers, is prepared as follows: the pepper is boiled a little, then it is poured with marinade with spices and rolled up. Sterilization of jars and rolling of peppers follow the usual rules. This is how sweet peppers are prepared for the winter.

But you can prepare not only sweet peppers for the winter, hot peppers for the winter can also be prepared for future use. Hot pepper for the winter, in principle, is prepared according to the same rules as bell pepper. Preservation in both cases occurs due to the marinade. Thus, the recipes for canned peppers are similar, but their taste will be different. Bell peppers are sweet; hot pepper preparations will be spicy. An equally interesting process with a very tasty result is pickling hot peppers. Pickling hot peppers is a simple matter, but it requires certain knowledge, so during the pepper season, an army of housewives begins to wonder how to pickle peppers, how to pickle hot peppers, how to pickle peppers. Salting peppers or pickling peppers is the simplest way to prepare bell peppers for the winter or to prepare hot peppers.

At the same time, as they say, not just pepper, because pepper preparations for the winter are quite diverse and these are not only exclusively pepper preparations. For the winter you can prepare pickled cucumbers with peppers, pepper salad for the winter, peppers and tomatoes for the winter. If you love bell peppers, a winter salad made from bell peppers is a great way to stock up on them. In addition, you can prepare stuffed peppers for the winter. For example, by making frozen stuffed peppers. How to freeze peppers, recipes for bell peppers for the winter, canning pepper recipes, canning sweet peppers, pepper recipes for the winter, answers to these and many other questions - search on our website, you are sure to find it.

Peppers can be salted in different ways. Meet some of them.

Pepper in tomato recipe

Wash the pepper, dry, peel and boil in boiling brine for 5 minutes until it becomes soft. Then immediately transfer to prepared clean liter jars, compact tightly, sterilize for 10 minutes, then roll up hot.

To prepare the brine: for 3 liters of water, take 0.5 liters of tomato juice, 0.5 liters of vegetable oil, a faceted glass of salt and sugar.

Salted pepper recipe

Peel fresh, undamaged fruits, rinse well, dip in boiling water for 2 minutes, then immediately cool in cold water and place in a prepared pan or bucket. Every two layers, add a little dill and sprinkle with salt (for 1 kg of pepper - 20-30 g of salt). After about 10-12 hours, the pepper will become soft and release juice. Immediately cover it with a wooden circle and place the weight. Store in a cool place.

Pickled pepper recipe

Pickled peppers are very tasty. Peel 5 kg of pepper, put in a bucket, fill with boiled and cooled brine (for 2.5 liters of water - 250 g of salt, 1 teaspoon each of ground allspice and black pepper, 3 cloves), press with a wooden circle with a weight, cover with gauze.

Pepper pickling recipe

Rinse 5 kg of sweet capsicum, prick with a fork, put in a pan or bucket, press with a wooden circle with a weight and fill with brine prepared at the rate of 5 liters of water - 400 g of salt.

Boil the brine, cool and pour it over the prepared pepper.

Bon appetit!