This spicy snack conquers from the first bite! Fried and then pickled peppers in Armenian it is prepared from whole, unpeeled fruits, which are soaked in a spicy sauce. It’s worth preparing this if only because the process itself takes very little time.

The appetizer highlights the taste well meat dishes, awakens the appetite and looks quite impressive. And also pepper in Armenian Those who like marinades without vinegar will like it.

Ingredients

• Bell pepper 700 g
• Garlic 8 teeth.
• Sunflower oil 0.25 cup.
• Tomato 2 pcs.
• Parsley 1 bunch.
• Cilantro 1 bunch.
• Salt 1 tbsp. l.
• Lemon juice 0.5 cup.
• Sugar 2 tbsp. l.
• Black pepper (ground) to taste

Preparation

1. Wash the bell pepper without removing the seeds and stalks, fry on both sides in sunflower oil. Place the finished peppers in a deep container.
2. Scald the tomatoes, remove the skin and grate or grind in a blender. Pass the garlic through a press, chop the greens.
3. Mix tomatoes, lemon juice, garlic, herbs, salt, sugar, black pepper. Add the oil in which the vegetables were fried and mix well. The marinade is ready!
4. Pour the marinade over the peppers, cover with a plate and place a weight of 1–2 kg on top. Place the container with pepper in the refrigerator for at least 2 hours.

The Armenian pepper marinade can be reused to prepare spicy meat or eaten by dipping fluffy lavash into it. An incredibly successful recipe! Be sure to bookmark it!

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Armenian sweet pepper for the winter

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I don’t know a single Armenian family that would not prepare this delicious delicacy for winter consumption during the red pepper season! During long marinating in jars, red pepper acquires an amazing taste. But if you don’t have the opportunity to prepare this yummy for future use, then do as I did, prepare a small portion, put it in the refrigerator and enjoy, enjoy the taste of pickled red peppers.

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You will need:

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6 kg red fleshy bell pepper
500 ml vegetable oil
100 g vinegar
4 tbsp water
1/2 tbsp salt
1/2 tbsp sugar
garlic 300 g
bay leaf, black peppercorns
celery 1 bunch
parsley 1 bunch

Cooking method:

Remove stems and seeds from peppers. You can cut it into quarters, or you can leave it whole. According to the classic version, the pepper remains whole
Pour the plant into a wide saucepan. oil, vinegar, water, salt, sugar. Add a few bay leaves and a few peppercorns. Place the marinade over medium heat until it boils.

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Separately chop the parsley and celery. It is better to take leaf celery. If not, then the petiole one is also quite suitable.
Peel the garlic, divide into slices.

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Throw red pepper into the boiling marinade (the whole amount naturally won’t fit, so it will be done in portions). Blanch for 2-3 minutes, put in jars, sprinkle with celery, parsley, bay leaf and black peppercorns. And proceed with the rest of the peppers in this order.

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Pour boiling marinade over top. Sterilize for 15-20 minutes and roll up.
If we don’t roll it up, cover it tightly with a lid, let it cool and put it in the refrigerator for several days. Then you can use it.

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Olga Martirosyan

Today, spicy dishes are very popular. Especially for Armenian, Georgian and Korean cuisine. Almost every dish is seasoned with special hot spices. Many people try to prepare Armenian-style hot red pepper for the winter.

Scientists have proven that this is not only a universal snack with a spark, but also incredible benefits for the body. Doctors recommend, in the absence of contraindications, to eat as many exotic dishes as possible.

Since ancient times, our ancestors tried to preserve hot pepper. They strung it on a string and hung it on a nail. After complete drying, all that remained was to grind it in a mortar and use it as an aromatic seasoning. Nowadays, you can prepare a variety of preparations.

Hot peppers. Useful properties and contraindications

Scientists have proven that hot pepper has a beneficial effect on the human body, namely the digestive system. The alkaloid contained in pepper promotes food digestion. Meat seasoned with hot pepper will be healthier.

Reduces the number of kilocalories by half. You can enjoy your favorite foods without worrying about gaining extra weight.

Takes an active part in metabolic processes and saturation of the blood with useful substances. Fights the causes of thrombosis.

Few women know that seasoning can help with some gynecological diseases. Namely, an irregular menstrual cycle.

Improves the condition of the skin, hair and nails. To do this, the seasoning must be consumed both internally and used in the form of masks and lotions.

Spicy seasoning can increase the body's protective properties and improve overall well-being.

• gastritis;
• ulcer;
• damage and irritation of the gastric mucosa;
• acute stage of gastrointestinal disease;
• anemia;
• renal failure;
• heart disease;
• personal intolerance to the components included in the composition;
• persons under 10 years of age.

The disease will not worsen if a small amount of pepper is contained in the prepared dish.

Prepare the necessary ingredients

Depending on the cooking method, the vegetable requires certain processing, namely:

1. When peeling peppers, you should wear gloves. These can be latex or rubber products that will protect your hands from burning.
2. The fruits must first be washed in water, laid out on a towel and allowed to dry.
3. Using a sharp knife, cut strips of pepper in a circle, being careful not to touch the stem and seeds.
4. Next, depending on the recipe, cut into arbitrary pieces.

If you need to peel hot peppers, then carry out the following manipulations:

1. Roll the vegetable, holding it tightly between your palms.
2. Cut off the tail and turn it upside down.
3. Tap the pepper on a cutting board to remove the seeds.
4. Next move on to processing.

Methods for preparing hot peppers for the winter

There are all kinds of recipes for making peppers. Below are the most successful and delicious ones that always turn out.

Armenian pickling recipe

The main highlight of this recipe is that the vegetable turns out fried and at the same time salted.

Required ingredients:

• main product - 1.7 kg;
• garlic - 2 cloves;
• water - 1 tbsp.;
• vegetable oil - 1 tbsp.;
• vinegar - 50 ml;
• sugar - 50 g;
• salt - 2 tbsp.

Cooking method:

• The fruits must be sorted and discarded if they are limp, rotten or irregular in shape.
• Rinse thoroughly under running water. It is more convenient to use a colander.
• Place on a towel and allow excess liquid to be absorbed. The fruits must be completely dry.
• The next stage is heat treatment. Heat a cast iron frying pan on the stove. Add refined vegetable oil and lay out the main product.
• Fry the workpiece.

• Once the fruits have cooled, cut them in half.
• To prepare the filling, mix the remaining ingredients and boil.
• Add pepper and boil for three minutes.
• Remove using a slotted spoon.
• Place chopped garlic in pre-steamed jars. Place the fruits as tightly as possible and pour the marinade over them.
• Cover with sterile lids and send to sterilize.
• The sterilization time for 0.5 liter containers is 30 minutes.
• Upon completion of the procedure, seal hermetically and send for further storage.

Pickling with corn leaves

Armenians love to salt this vegetable. Almost every house has a cellar where a variety of pickles are stored. An excellent addition to meat dishes.

Products:

• sweet green vegetable;
• brine per liter of water - 70 g of salt;
• dill.

Cooking method:

• The pepper should be a little limp. Therefore, if it is just collected from the garden, it must be kept for 2 days in a dark room.
• Rinse thoroughly under running water.
• Make an incision near the tail; this is necessary so that the brine gets inside each fruit.
• Cover the bottom of an enamel bowl with dill, corn leaves and stigmas.
• Place the vegetable compactly in a bowl. Top with corn silk.

• Dilute the specified amount of salt in water and pour over the peppers. The amount of brine needed is half as much as the volume of the pickling vessel.
• Cover the top with a dish or disk and put pressure on it.
• The workpiece must be completely covered with brine, otherwise it will spoil.
• The fermentation process takes a week.
• Readiness is checked by the transparency of the brine. If it is clear, then fermentation is complete.
• Place into prepared glass containers.
• Boil the brine.
• Pour into jars, filling each to the top. Cork.

Canning hot pepper tsitsaka

An excellent appetizer is obtained by salting hot peppers.

• vinegar - 600 ml;
• salt - 1 tbsp. l.;
• sugar - 2 tbsp;
• water - 1 l;
• vegetable oil - 200 ml;
• pepper - 1.5 kg.

Cooking method:

1. Rinse the main product well.
2. Boil water in a container and soak the pepper for a few minutes. This will allow it to soften and fit compactly in the jar.
3. Remove any remaining tails.
4. Place tightly in jars.
5. Prepare the liquid for pouring by boiling a liter of water and adding the remaining ingredients. Allow time to boil and wait until the crystals are completely dissolved.
6. Fill the jars to the very top.
7. Seal tightly.
8. Create special conditions for slow cooling of the workpiece.
9. The marinating process takes place over a week.

Pickled bitter

You can marinate quickly and spend a minimum of time.

Required Products:

• bitter vegetable - 8 pcs.;
• any greens: dill, parsley, cilantro;
• garlic - 4 cloves;
• grape vinegar - 100 ml;
• spices to taste.

Cooking method:

• The preparation will be perfect if you use a ripe vegetable, just picked from the garden.
• It is better not to chop the greens, but simply pick them from the bush and add them to the preparation.
• Peel the garlic and leave in cloves.
• Wash the pods and pierce each peppercorn with a toothpick near the base. If this is not done during marinating, there will be air inside and it will not be able to escape.
• The pods must be poured with boiling water several times. Ideally 4 times. And wait for five minutes each time.

• Rinse the glass jar well with soda. Disinfect with steam.
• Prepare liquid for filling. To do this, put all the ingredients in a container, fill with water (about 1.5 tbsp.) and boil. Vinegar is added last.
• The filling is boiled for three minutes.
• Using a slotted spoon, remove the herbs and garlic and place in a jar. Next, lay it compactly and, compacting it a little, fill it with filler.
• Seal the jars hermetically.
• You can store the workpiece both at home and in the cellar.

Method without sterilization

A simple and affordable recipe, and most importantly, it requires a minimum of time.

Required ingredients:

• main product;
• for 700 ml jarsugar - 2 tbsp;
• salt - 1/2 tbsp;
• allspice - 3 pcs.;
• vinegar - 50 ml.

Execution method:

1. Rinse the vegetable thoroughly. Make a through puncture at the base and put it in a jar.
2. Fill them with boiling water.
3. Leave to brew for 20 minutes.
4. Boil liquid for filling. Add the vinegar last and let simmer for 2 minutes.
5. Pour the marinade into a jar and quickly seal it tightly.
6. Store in the basement. Pairs ideally with meat and vegetable dishes, filling them with bright flavor.

In Georgian

Recipe for pickled vegetables, which is used in Georgian cuisine.

Required ingredients:

• 2.5 kg of hot pepper;
• bay leaf - 3 pcs.;
• garlic - 3 cloves;
• vegetable oil - 1 tbsp.;
• salt - 3.5 tbsp. l.;
• sugar - 3 tbsp;
• vinegar - 2 tbsp.

Execution method:

• Rinse the main product and make a cut at the base, this will allow the brine to quickly penetrate inside.
• Add all remaining ingredients to the water, except garlic and herbs.
• Immerse the pods in the brine and boil for 10 minutes.
• The mass must be stirred periodically.
• Place on a sieve.

• Next, add chopped herbs and garlic to the filling and boil again.
• Place in a large bowl and fill with brine.
• Place an inverted bowl or circle on top and place a three-liter jar of water.
• Keep in the cold for two days.
• Distribute into smaller containers and store in a cool place.

Spicy pepper appetizer with herbs

This appetizer is ideal for spicy lovers.

To prepare you need:

• pods - 2.5 kg;
• garlic - 300 g;
• parsley, dill, cilantro 100 g each;
• water - 700 ml;
• salt - 60 g;
• sugar - ½ tbsp.;
• bay leaf - 3 pcs.;
• allspice - 6 peas;
• vegetable oil - 1 tbsp.;
• vinegar - ½ tbsp.

Cooking method:

1. Remove the seeds from the washed vegetable. To protect the skin of your hands, it is better to use rubber gloves.
2. Chop the peeled garlic and herbs.
3. Add all ingredients except vinegar to boiling water.
4. Dip in small portions into the marinade. For convenience, you can use a metal sieve.
5. Place in layers in prepared jars.
6. Sprinkle with chopped garlic and herbs.
7. Boil the marinade again and add the main preservative.
8. Boil the jars for 20 minutes.
9. Allow to cool slowly and store for further storage.

In honey marinade and tomato filling

To prepare sweet peppers, you can use the following recipe.

Products needed for cooking:

• pepper - 25 pcs.;
• carrots - 500 g;
• garlic - 5 cloves;
• honey - ½ tbsp.;
• vegetable oil - ½ tbsp.;
• vinegar - ½ tbsp.;
• tomato juice - 2 tbsp.;
• salt.

Cooking method:

1. Divide the prepared and peeled vegetable into two halves.
2. Cut the carrots into cubes, chop the garlic using a press.
3. Add vegetable oil, honey, tomato juice and carrots to the container.
4. Boil. Then add pepper, salt and garlic.
5. Boil until the pepper is soft.
6. Five minutes before turning off, add vinegar.
7. Place into prepared 500 ml jars and roll up. Let cool slowly.

Pickled

Using this method, the workpiece is stored in the refrigerator under a nylon lid, but if desired, it can be rolled up.

Ingredients:

• main component;
• any greens;
• garlic;
• black and allspice pepper;
• water - 1l;
• salt - 70 g.

Cooking method:

• Take an enamel container.
• Place spicy herbs and garlic on the bottom. Add a few peppercorns.
• Place the washed and pierced peppers at the base into a container.
• Boil the salty solution and pour into a container.
• Cover with a circle and put pressure on top.

• For the first two days, the workpiece should be kept at a temperature of 20 degrees.
• Sometimes the process of active fermentation at room temperature lasts up to five days. Place the jar on a plate or tray.
• Then store in a cool place. Place a wooden circle on top and tie with gauze or twine.
• Can be eaten after two months.
• Plaque and foam must be periodically removed, and the gauze must be doused with boiling water.
• The pepper should be completely covered with brine. If it becomes less, then add a new one.

Pepper in tomato

This canned salad is very tasty and popular. For a spectacular look, you can choose different peppers.

List of required ingredients:

• sweet vegetable - 4 kg;
• tomato juice - 1.5 l;
• vegetable oil - 1 tbsp.;
• vinegar - 100 ml;
• sugar - 100 g;
• salt - 1 tbsp.

Cooking method:

1. Wash the vegetable, remove seeds and membranes.
2. Cut into portions.
3. Mix all the ingredients in a container and boil, the heat should be medium.
4. Reduce heat and add pepper pieces.
5. Slowly add vinegar.
6. Boil for a quarter of an hour.
7. Seal tightly.
8. Store at a temperature of 5 degrees.

Methods for storing pepper preparations

Workpieces must be stored in well-ventilated areas. Air temperature no more than 5 degrees. Blanks that are hermetically sealed can be stored at home. It is important to place jars away from heating appliances.

If space allows, pickles are stored in the refrigerator.

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Olga Martirosyan:

“I don’t know a single Armenian family that would not prepare this delicious delicacy during the red pepper season! During long marinating in jars, red pepper acquires an amazing taste. But if you don’t have the opportunity to prepare this yummy for future use, then do as I did, prepare a small portion, put it in the refrigerator and enjoy, enjoy the taste of pickled red peppers.”

You will need:

• 6 kg red fleshy bell pepper
• 500 ml vegetable oil
• 100 g vinegar
• 4 tbsp water
• 1/2 tbsp salt
• 1/2 tbsp sugar
• garlic 300 g
• bay leaf, black peppercorns
• celery 1 bunch
• parsley 1 bunch

Cooking method:

Remove stems and seeds from peppers. You can cut it into quarters, or you can leave it whole. According to the classic version, the pepper remains whole.

Pour the plant into a wide saucepan. oil, vinegar, water, salt, sugar. Add a few bay leaves and a few peppercorns. Place the marinade over medium heat until it boils.

Separately chop the parsley and celery. It is better to take leaf celery. If not, then the petiole one is also quite suitable.

Peel the garlic, divide into slices.

Throw red pepper into the boiling marinade (the whole amount naturally won’t fit, so it will be done in portions). Blanch for 2-3 minutes, put in jars, sprinkle with celery, parsley, bay leaf and black peppercorns. And proceed with the rest of the peppers in this order.

Pour boiling marinade over top. Sterilize for 15-20 minutes and roll up.

If we don’t roll it up, cover it tightly with a lid, let it cool and put it in the refrigerator for several days. Then you can use it.

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• 1 tbsp vinegar 9%
• 1st. subs.oil
• 1 tbsp sugar sugar
• 120 g salt
• 5 bay leaves
• 12 allspice peas

Wash the pepper, remove the stalk, cut into 3-4 parts, wash and chop the garlic and herbs.
Add all the ingredients for the marinade EXCEPT vinegar to boiling water and bring to a boil. Dip the pepper in small portions into the boiling marinade and cook for 5-10 minutes. Then place the pepper pieces in pre-sterilized dry jars, sprinkle with pressed or chopped garlic and chopped herbs. Pour vinegar into the marinade, bring it to a boil and pour the pepper in the jar .Cover the jars with lids and sterilize for 15-20 minutes, then roll up, let cool and put in a cool place.
From this amount of pepper I got 4 liters.

Be sure to prepare pickled peppers according to this recipe, you will have an excellent winter appetizer and vegetable salad for meat dishes.

Armenian pepper with Korean carrots

This year I’m adding another recipe for delicious peppers with a new experiment. I added grated carrots to the peppers on a Korean grater. It turned out very tasty.

Ingredients

• 5 kg sweet pepper
• bunch of parsley and celery
• 300 g garlic
• 500 g carrots

Marinade:

• 1.5 liters of water
• 120 g salt
• 250 g sugar
• 5 bay leaves
• 12 allspice peas
• 1 cup vegetable oil (I used a 250 g cup)
• 1 glass vinegar 9%

Preparation

Cut the fleshy bell pepper into 2-4-6 parts, depending on the size.
Chop a bunch of parsley and celery. Peel the garlic and cut into thin slices. Grate all the carrots using a Korean grater.

Dip peppers into the boiling marinade in parts, boil until soft, put in a jar, sprinkle with carrots, garlic and parsley.
When all the peppers are cooked and placed in jars, pour marinade to the top of the jars.
Sterilize 1 liter jar in boiling water for 15 minutes and roll up.