A winter appetizer of hot peppers is great as a side dish and goes well with meat and mushrooms. Hot peppers are included in many types of preserves. They especially like to use it in adjika and all kinds of sauces. Add to vegetables to add heat and preserve in a marinade for snacking. This product is valued more by men, especially among the peoples of the Caucasus. Preservation is not always sealed with iron lids. Sometimes plastic ones are enough, but in such cases the dish needs vinegar for more long-term storage. To make hot peppers less spicy, you need to remove the seeds, but if you like spicier dishes, then on the contrary, you should leave the seeds. Preparing this type of snack does not take much time and does not require any special ingredients. This is especially appreciated by modern housewives.

For preservation, it is better to use dishes made of stainless steel, glass and ceramics.

How to prepare a hot pepper appetizer for the winter - 15 varieties

The proportions are calculated for 1 liter jar.

Ingredients:

• Hot peppers
• Salt - ½ tbsp.
• Sugar - 1 tbsp.
• Vinegar 9% - 50 g

Preparation:

Place the washed peppers in a sterilized jar. Pour boiling water over and leave with the lid closed for 15 minutes. Then pour the water into a saucepan, add salt, sugar and bring to a boil. Pour the vinegar directly into the jar, pour the marinade over the peppers and cover with a sterilized lid.

Lids should be sterilized ten minutes before use, and jars no more than thirty minutes.

For lovers of spicy snacks.

Ingredients:

• Hot pepper
• Water - 500 ml
• Vinegar 6% - 500 ml
• Salt - 2 tbsp.
• Sugar - 2 tbsp.

Preparation:

It is advisable to select green pepper pods and place them in jars.

Mix water, vinegar, salt and sugar, boil and pour the resulting marinade over the peppers, roll up the lids. The snack should be stored in a cool place.

Cannot be preserved sudden changes temperature.

Calculation of products for one 0.5 liter jar.

Ingredients:

• Hot small pepper - 250-300 gr
• Water - 150 ml
• Vinegar 9% - 150 ml
• Salt - 15 g

Preparation:

Wash the peppers, cut off the tails, and place in prepared jars. Mix vinegar, salt and water, boil and let cool. Then fill the prepared jars with pepper. Cover the jars with lids and sterilize for at least 5 minutes. Roll up the sterilized jars and cool.

A good sauce for main courses.

Ingredients:

• Sweet pepper - 0.5kg
• Capsicum - 200g
• Red tomatoes - 0.5kg
• Garlic - 300g
• Vegetable oil - 100g
• Walnut - 1 tbsp
• Salt - 200g
• Green cilantro - 10 sprigs
• Dill greens - 10 sprigs
• Parsley - 10 sprigs

Preparation:

Wash and clean Bell pepper, stuff it with garlic cloves and pass through a meat grinder.

Then grind the hot peppers, herbs, nuts and tomatoes. Mix all the vegetables, add salt and oil. Mix the whole mixture well, pour into clean jars, cover with plastic lids and leave in a cool place.

To make the snack last until winter, add vinegar and choose sour tomatoes, roll up with iron lids.

Very beautiful, and most importantly delicious snack.

Ingredients:

• Round hot pepper - 30 pcs
• White wine vinegar - 1 l
• Canned tuna - 450 gr
• Capers - to taste
• Garlic
• Basil
• Olive oil

Preparation:

Wash the pepper well and remove seeds. Pour vinegar into a saucepan and boil, then blanch the peppers there for about 4 minutes. After blanching, let dry.

Mix tuna and capers and stuff peppers. Place the stuffed peppers in jars, add garlic, basil and olive oil to each jar.

Peppers can be stored for no more than 6 months in a cool place.

Choose vegetables of the same size and degree of maturity for canning.

A very tasty snack that will not leave any man indifferent.

Ingredients:

• Bell pepper
• Vegetable oil
• Tomato juice - 1 l
• Salt - 50 gr
• Sugar - 200 gr

Preparation:

Wash the hot peppers, remove the stems and fry on vegetable oil. Let the peppers cool and place them in rows in jars. Each row must be filled with strained tomato juice. Which must be boiled to thicken to half. You need to add salt and sugar to the juice. Roll up the jars and store in a cool place.

The finished preserve should be well sealed and stored in a cool and dry place.

It will be an ideal seasoning for meat and mushrooms.

Ingredients:

• Garlic - 300 gr
• Red hot pepper - 300 gr
• Greens - 100 gr
• Salt - 50 gr

Preparation:

Peel the washed peppers from the stalks and pass through a meat grinder together with the garlic. Wash and chop the greens; you can also pass them through a meat grinder. Mix all products and add salt to taste. Store in small jars at low temperature.

For preservation, you need to use only fresh vegetables and fruits that are free of any damage or signs of rotting.

Products per 1.5 liter jar.

Ingredients:

• Tomatoes - 1.3 kg
• Hot pepper - 2-3 pcs.
• Horseradish root - 15 g
• Salt - 0.5 tbsp.
• Sugar - 1 tbsp.
• Vinegar 9% - 1 tbsp.

Preparation:

Sterilize the jars and fill them with tomatoes, add hot peppers. Peel the horseradish and cut into slices, place in jars. Pour boiling water over the jars, cover and leave for twenty minutes. Then drain the water from the cans into a saucepan and add sugar and salt, boil for about a minute. Pour the vinegar directly into the jars. Then pour the marinade over the tomatoes, roll them up, wrap them in a blanket and let cool. Then place in a cool place.

Caucasians are one of those peoples who love spicy dishes.

Ingredients:

• Red hot pepper - 500 gr
• Garlic - 100 gr
• Coriander - 30 gr
• Dill seeds - 10 gr
• Salt - 250 gr
• Vinegar 6% - 20 g

Preparation:

Remove the stalks from the pepper, peel the garlic, grind the dill and coriander seeds. Pass everything through a meat grinder. Add all the necessary spices and salt, mix well. Place adjika in well-washed jars and roll up.

The hottest adjika of all known recipes.

Ingredients:

• Hot pepper - 1 kg
• Garlic - 0.5 kg
• Fresh cilantro - ½ bunch
• Dill - 1 bunch
• Basil - 1 bunch
• Salt - ½ cup
• Ground coriander - 1-2 tsp.

Preparation:

Remove seeds and stalks from peppers. Pour warm water for 4 hours. The water needs to be changed every hour. Peel the garlic. Pass the greens, cilantro, pepper and garlic through a meat grinder. Salt the adjika, put it in clean jars, close the lids and store in a cool place.

A very tasty adjika that will become your favorite snack.

Ingredients:

• Tomatoes - 3 kg
• Sweet pepper - 1 kg
• Hot pepper - 150 gr
• Garlic - 300 gr
• Vinegar 6% - 300 g
• Sugar - 1 tbsp.
• Salt - 3 tbsp.

Preparation:

Rinse all vegetables. Peel the garlic, remove seeds from sweet peppers, remove stems from hot peppers, cut tomatoes into slices. Pass all the vegetables one by one through a meat grinder. Place the resulting mixture in an enamel pan and add salt, sugar and vinegar. Stir with a wooden spoon. Leave to infuse overnight.

In the morning, place the adjika into jars, close the lids and store in a cool place.

Take vegetables according to your own calculations.

Ingredients:

• Hot peppers
• Vegetable oil
• Carrot
• Garlic
• Black pepper
• Vinegar - 1 l
• Water - 250 ml
• Sugar - 500 gr
• Salt - 100 gr

Preparation:

Wash the peppers and trim the stems. Fry a little in vegetable oil, let cool and put into jars. Place carrots, garlic and black pepper between the peppers. Prepare the marinade: boil water, vinegar, salt and sugar. Fill the jars and roll up.

An excellent seasoning for a side dish.

Ingredients:

• Sweet red pepper - 500 gr
• Hot red pepper - 200 gr
• Garlic - 300 gr
• Tomatoes - 500 gr
• Salt - 150 gr
• Khmeli-suneli - 1.5 tbsp.

Preparation:

Wash the sweet pepper, peel the middle, stuff it with garlic and pass through a meat grinder. Then cut off the stalks of the hot pepper and pass through a meat grinder together with the tomatoes. Mix everything well and add salt. Add suneli hops. Store in a cool place, divided into jars.

A tasty and original seasoning for main courses.

Ingredients:

• Red bell pepper - 500 gr
• Bitter red pepper - 200 gr
• Garlic - 300 gr
• Tomatoes - 500 gr
• Green cilantro - 1 bunch
• Salt - 160 gr
• Ground walnuts- ½ tbsp.
• Nut butter - 3 tbsp.
• Khmeli-suneli - 2 tbsp.

Preparation:

Peel sweet peppers from seeds, and bitter peppers from stalks. Peel the garlic and stuff the bell peppers with it. Pass through a meat grinder together with hot peppers and tomatoes. Salt the resulting mixture, add nut butter, chopped cilantro and nuts. Place in glass jars with clean lids and store in a cool place.

Appetizer with hot pepper

A very tasty and easy to prepare snack.

Bitter Bell pepper well known to housewives. Add a little more than necessary, and the food becomes impossibly spicy. However, this pepper has many fans, because dishes with hot seasoning are not only aromatic and tasty, but also have medicinal properties. Therefore, more and more more people Are you wondering what ways you can prepare hot peppers to diversify your home cooking in winter?

Ingredients: hot pepper
Time to bookmark: Summer, Autumn

Five beneficial properties of hot pepper

Capsicums were the first to be grown American Indians, and it came to the countries of Europe and Asia relatively recently - in XVI-XVII centuries. But these days it’s even difficult to imagine Indian, Korean or Chinese dishes without a characteristic fiery taste. Unique properties hot pepper is gradually gaining more and more fans around the world. Why is this happening?
Hot peppers contain many vitamins beneficial to the body - C, group B and carotenoids. Interestingly, lemon contains half as much vitamin C as raw hot pepper pods. In addition, peppers contain fatty oils and sugars.
The spiciness of pepper directly depends on the alkaloid capsaicin included in its composition, and this substance can remove painful sensations and reduce inflammation.
Thanks to hot pepper, the body produces endorphins - hormones of happiness, joy and pleasure. They reduce stress and help cope with insomnia.
Long years It was believed that eating spicy food was harmful. Recent research by scientists suggests exactly the opposite. Hot pepper improves appetite and, if consumed in small quantities, qualitatively normalizes digestion.
Eating hot peppers is especially useful in old age. It improves metabolism and blood circulation, normalizes blood pressure, and also prevents the development of atherosclerosis and reduces the risk of blood clots.

Types of hot pepper and safety during its processing

There are only four cultivated types of hot pepper: Peruvian, Mexican, Colombian and pubescent. Over the years, by crossing them, people have grown a great variety of varieties that differ in pungency, taste, size, pod shape and color. Some peppers taste almost not spicy, and some varieties seem to burn with fire.
The main thing that all peppers have in common is that they have a sharp, hot, slightly bitter taste. Therefore, in cooking they try to use them in non- large quantities, as a seasoning for salads, first and second courses, and less often for baked goods and drinks.
Care should be taken when processing hot peppers. Burning substances that get on mucous membranes or micro-wounds on the hands can cause pain and strong feeling burning. Therefore, when preparing pepper, the room should be well ventilated. It is advisable to wear gloves on your hands. In addition, you should try not to touch your face with your hands, much less your eyes. If pepper does get into your eyes, they should be rinsed with plenty of water.

Methods for drying hot peppers

Egg yolks with vinegar, sugar, a pinch of salt, pepper and mustard. Slowly stir into salad and toss gently. Then apply the garlic and anchovy slices and let the salad ripple. Sprinkle the Parmesan over the salad and toss gently again. Finally, add either croutons or baguette according to your own references.

Are you short on time and want to prepare a classic salad that looks good, is healthy, disguises itself and is so easy the kids can do it too? Then Capresa salad is a great choice. Cut mozzarella and tomatoes on wheels. Classically they stack together over a tray, either straight or in a circle, but you can also build a tower for an innovation. Finally sprinkle the basil leaves and salt over the top. Place the peppers into small pieces and cover them thoroughly. Spread a few drops of olive oil and balm - and that's it!

It is very convenient to store dried hot peppers, and there are several ways to dry them. In this case, you can dry both whole pods and halves of peppers with the seeds already removed.
The easiest way is to hang the pods on ropes or strong, harsh threads. You just need to choose a well-ventilated room, a country terrace, a shed, an attic or a loggia, where it is dry and warm. It is also advisable that the pepper should not be exposed to direct sunlight. It is convenient to string the pods through the stalks. It is necessary to ensure that they do not touch each other, and air can blow on them from all sides.
It is also convenient to place the peppers on paper-lined trays, small racks and large dishes anywhere, for example, on a wide windowsill. The main thing is not to forget to stir the pepper “raw materials” from time to time.
To speed up the drying process, the pods are placed in a stove oven or electric dryer. With this method, it is important to choose optimal mode drying so that the peppers dry and do not bake. It is good to set the temperature in the oven to +50°C and open the door slightly. In an electric dryer, peppers of the desired condition can be obtained in about 12 hours.

In particular, the male part of the wrestlers often complains that the salads will soon go hungry. Farmer's salad could solve this problem. Even though the hair is less healthy, it provides the body with more calories. It is suitable for both snacks and dinner.

Field goats are not very popular among us. This small annual or its leaves have a high nutritional value, marvelous high content vitamin C and pleasant aroma, in which many feel a hint of nuts. Folk is simply called field farm. Wash, dry and remove the leaves. Cook the egg and let it cool. Before cooking, you can fry the bacon, add peeled and chopped mushrooms and fry for a while. Then stir in the leaves, cut the egg into pieces and grate finely chopped cheese.

Store dried pods whole or ground. To grind them, you usually use a food processor, coffee grinder or mortar and pestle. Dried pepper does not like moisture, so it must be stored in hermetically sealed containers: glass jars, wooden boxes, birch bark containers or paper bags. Many people leave a string with pods in a visible place - to decorate the kitchen.

Pickling

The people of the Caucasus have a saying: “Nothing warms you up on cold days like a good spicy snack.” Pickling peppers is not difficult. For 1 kg of capsicum you will need: a large bunch of dill, cilantro and mint, 3 heads of garlic and 300 ml of grape vinegar. The best option for pickling is vinegar, which is made from white grape varieties. In addition, black and allspice peas are used for pickling, Bay leaf, cloves, coriander, salt and sugar.

Mix the egg until it breaks, add the eggplant and sprinkle with cheese. Enjoy fresh fruit - while it lasts! Do you have blackberries, strawberries, raspberries, blueberries and apples in your garden? And have you tried making fruit salad? Or are you buying more exotic fruits like bananas? In any case, fruit salad is a good novelty for a diet that bites vitamins and others useful material. And most of all: Imagination sets no limits. So follow the recipe as much as inspiration, and feel free to combine - for example with whatever is homemade or just whatever you like.

Fully ripened peppers taste very good. Ideally, picked straight from the bush just before pickling. Only leaves are used from the greens; twigs are not needed for pickling. There is no need to chop the greens. The garlic just needs to be disassembled into slices without peeling it. Then, in combination with pepper, it will serve as an excellent savory snack.

The pods are washed and pierced at the stalk with a toothpick or knife so that there is no air inside the peppers. The next task is to slightly soften the pods. To do this, they are placed in a pan of water, boiling water is poured into it and kept under a closed lid for 3-4 minutes. Then the water is drained. This must be done at least three times. This method will allow the peppers to become softer, but not lose their shape. The same result can be achieved if the pods are blanched in boiling water for 2-3 minutes, and then turn off the heat and leave them in the pan, covered, for another quarter of an hour.

Wash and dry raspberries and blackberries. Remove the peel and cut into blocks. It also depends only on your imagination! Finally, sprinkle everything with cream, cure the sugar and garnish with mint leaves. As with fruit salad, here too your taste and imagination. Pasta salad is regular course, which does not need to be served with baked goods. And, like the previous recipes, it is remarkably simple and quick.

Break the broccoli into pieces and steam for a while. Cut the pepper and cucumber into cubes, cherry tomatoes into quarters. Massage the pasta according to the instructions, but let it drip and melt a little at the end. Cut the peeled onion thinly and mix with other vegetables. Peel the pepper and add olive oil with a spoon. Stir into pasta and finally sprinkle with parsley. Place it in the refrigerator for half an hour and then there is nothing but good taste.

Pickling jars are sterilized in advance. For 1 kg of peppers you will need 3 jars of 0.8 liters each or 5 jars of 0.5 liters each.

After all the preparation, you can start preparing the marinade. Add 6 tsp to 1.5 liters of water. granulated sugar, add salt to the water to taste, add all the green leaves, cloves of garlic, 6-8 bay leaves, 15 black peas and 5-6 allspice peas, 1 tbsp. l. coriander seeds and 4-6 cloves. The marinade is boiled and grape vinegar is poured into it. Then the marinade should boil for a couple more minutes.

Pepper is probably the most famous Czech spice. Not only will it give your food the typical flavor and aroma, but it also has a number of health and beauty benefits. It contains an active ingredient called piperine, which gives black pepper its distinctive flavor. In addition, it contains iron, potassium, calcium, magnesium, manganese, zinc, chromium, vitamins A and C and others nutrients. Here are some tips on how to use homemade peppers to complement your cooking.

Adding pepper to your meals will help keep your stomach healthy. For digestive problems, it is recommended to consume 1/4 teaspoon of ground pepper and ground Roman cumin mixed with buttermilk. Sweeten 5-6 black pepper granules and mix with honey. This product acts as an aperitif.

Green leaves along with garlic are placed at the bottom of glass jars. Peppers are placed on top of them and the contents are filled with hot marinade with spices to the very top. After this, the jars are sealed. They can be stored at room temperature.

Pickling – great way preparations for the winter, because it allows you to preserve the maximum in vegetables useful vitamins And minerals. Hot peppers can be pickled in different ways.

Add ground pepper to your face mask, apply it to your face and let it sit for 15 minutes. Then wash your face with warm water. Repeat regularly to achieve desired results. Just drink a glass of warm water mixed with half a spoon of black pepper.

Pepper can also be used to combat dandruff. Mix a teaspoon of crushed black pepper into a cup of curd. Then apply to scalp. Leave it on for half an hour and rinse your hair well. Do not wash your hair on this day, use shampoo before next day. Make sure you don't use too much pepper as this can cause your scalp to burn.

If the house has the opportunity to store food in a cool place, for example, in a cellar, hot pepper pods can be pickled without rolling them into jars. The peppers are pre-baked in the oven until they become soft and allowed to cool. Then the pods are placed in pre-sterilized dry jars, placing peeled garlic cloves, dill sprigs, horseradish and black currant leaves between the layers of pepper.

Pepper can clear a stuffy nose and help with rhinitis. Try sprinkling some fresh ground pepper into your hot soup. Your mucus will instantly relax and help you breathe better. Mix a pinch of pepper with aloe vera gel. This will help relieve itching and soothe the skin.

Relieve gastrointestinal problems and bruises caused by high acidity in the body. Use 3-4 peppers, garlic, cloves and salt regularly with your main dish. Mix 2 - 3 teaspoons of ground black pepper and a quarter teaspoon of salt with water, and then place the broth in a container with a lid. If you brush your teeth separately from toothpaste daily, you also reduce the risk of tooth decay. bad breath, as well as gums and toothache.

To prepare the brine, 60 g of salt (not iodized!) and 80 kg of vinegar are diluted in 1 liter of water. Water is boiled, allowed to cool and poured into jars with pepper. Under pressure, the pickles are left at room temperature for three weeks, and then taken out into the cold.

If there is no cellar or cool veranda in the house, the jars are filled with hot brine, a little vinegar is added and sterilized: 0.5 liters for 20-25 minutes, and 1 liter for 35-45 minutes. After this, the jars are closed with lids. They can be stored at room temperature.

Twenty grams of pepper to boil in milk with a pinch of turmeric and take once every three days to treat acute cold. Make a paste of olive oil and pepper and let it cook for 2-3 minutes. If you are allergic to peppers, be sure to try the paste on your skin first.

Mix the same amount of pepper and salt and add enough water to make a paste. Then apply to the affected tooth, leave for a few minutes, then rinse. This powerful blend has the ability to effectively heal toothache. Peppers contain small amounts of a slightly carcinogenic compound called safrole.

Pepper paste

Hot pepper pastes are used in the cuisines of almost all Asian countries and many Mediterranean countries. They are added to ready-made dishes, as well as when cooking soups and while stewing meat and fish. For aromatic hot paste you need only five ingredients: 100 g hot pepper, 1 kg bell pepper, 5 heads of fresh garlic, 2 tbsp. l. salt and 5 tbsp. l. vegetable oil. To add different flavors while preparing the pasta, you can add cilantro, celery or mint.

If a person has abdominal surgery or suffers from ulcers, doctors recommend removing peppers from their diet. It has an irritating effect on the intestines. Essential oil black pepper is very strong and irritating in high concentrations. IN small quantities stimulates the heart and kidneys, but can also cause irritation leading to kidney damage. Avoid using this oil during pregnancy.

They say that when it comes to nutrition, we should listen to what our stomach requires. Sometimes, however, there is no need to stretch your ears. Once he starts to come out of the cold, he starts calling for a hot diet. Taste for fresh salads or refreshing watermelon everywhere. On the contrary, our body craves hearty soups and hot chestnuts. During the fall and winter months, warm foods are naturally more popular than raw foods. And some foods and ingredients are now experiencing their peak season. Instead of summer fruit salads with pineapple, kiwi and mint, we prefer fruit compote with cinnamon and cardamom or baked apples, flavored with raisins and walnuts.

Both types of peppers are washed and seeded. Garlic is also peeled. Then grind the peppers and garlic in a blender or food processor until smooth. The resulting puree is placed in cheesecloth and hung so that the juice drains. Under no circumstances should it be thrown away! The juice from the peppers can be frozen in small serving containers, such as ice cubes, and used as a seasoning during the winter months.

Anyone who doesn't want to give up vanilla ice cream can serve it with hot raspberries. And then Nikolai gives us the joy of a tannery, filled with vitamins, which simultaneously refreshes the body and various nuts that warm us from the inside. Even ancient doctrines Far East, such as traditional Chinese medicine and Ayurveda, as well as European folk healing, have attributed food's thermal effects on the body.

For example, red meat, especially game, warms our body from the inside, not chicken. Pumpkins, leeks or onions also help when it's cold, as do nuts and chestnuts. It is known that hot types of spices such as chili, pepper or ginger can heat us up. Therefore, they are sometimes attributed as an aphrodisiac. It also irritates the mucous membranes in oral cavity and esophagus. This stimulates blood circulation. Blood vessels dilate, heart rate increases, body temperature increases, and the body begins to sweat more to prevent overheating.

The drained puree is transferred to a baking sheet, salt and oil are added to it and mixed thoroughly. In an oven preheated to +150°C, the pepper paste is cooked for about an hour. Store it in small plastic containers in the freezer. It is recommended to store the opened paste in the refrigerator and use it within 10 days.

Canning hot peppers without salt

Hot pepper itself is an excellent antimicrobial agent. That is why it is used in large quantities in southern countries. Due to their antimicrobial properties, pepper preparations can be made with unusual preservatives.

This is why wrinkled spicy food is so popular in areas where there is a hot climate. As a result of the increased sweating caused by the biting muscles, the body cools down pleasantly. In cold regions, on the contrary, they help protect against colds and frostbite.

Hot. For some spices, care should be taken to ensure that you do not burn rather than heat. Because, according to traditional Chinese medicine and in the area of ​​food, it is necessary to follow the golden middle path and seek harmony, it is recommended to use most food in the hot, neutral or neutral, cool range. Hot and cold foods should only come into play if there is a need to balance out imbalances in the body, which could be caused by extreme temperature fluctuations, for example.

To preserve hot peppers without salt and vinegar, you first need to wash, dry and pierce them with a toothpick. The whole pods are then filled into sterile jars and extra virgin olive oil is poured over the top. If desired, you can add some herbs to the pepper. The jars are covered with lids and stored in a dark place. With this type of preservation, olive oil will acquire a bright peppery aroma and become spicy in taste. Therefore, it can be used in winter as a salad dressing.

The method of cooking also plays a role. Hot foods and foods include curry, chilli, ginger, pepper, mold, cinnamon, lamb, game and all grilled meats. Also, grains such as rice, millet or beer, which are neutral in themselves, but which when fried or cooked have a warming effect. For example, fruits are obtained from plums, peaches, apricots and pomegranates. Vegetables are fennel, bathing or pumpkin. The list can continue with raisins, cocoa, nuts, sheep and goat cheeses and parmesan cheese.

Add fatty or smoked fish and seafood. And of course, we shouldn't forget the range of spices and herbs such as parsley, basil, oregano, thyme, juniper and cinnamon. Not surprisingly, the last mentioned by nature refers to the aroma and tastes of Christmas. Warm. Soup warms our body and caresses our soul. Even Scientific research have shown that the popular chicken broth has beneficial effects.

In another way, hot peppers are preserved using natural apple cider vinegar. The preparation of pods and jars is the same as for oil preservation, only the pepper is filled with vinegar rather than oil. As in the first case, if desired, you can add spices– mint, rosemary or oregano, as well as honey – 2 tbsp. l. for a 1 liter jar. The pepper will be ready to eat in a month. And aromatic and spicy vinegar, like oil, is perfect for dressing fresh salads.

Among then strictly cold foods include tomato, pineapple, kiwi, lemon, yogurt, cucumber, banana, mango, watermelon, white sugar, caviar, crab, seaweed, soy sauce and salt. Especially drinks that are usually consumed quite cold, and additionally have a cooling effect - for example, orange juice straight from the refrigerator - which is why we have in traditional Chinese medicine the winter period, but to limit, because our burden is too much digestive system. But even some hot drinks, such as green tea and various herbal teas, such as mint, lime, chamomile or elderberry, said the body is quite cool.

Hot pepper salad for the winter

Hot pepper salad for the winter has an islandy-sourish-sweet taste. It is better to eat it with meat dishes, for example, lamb, beef kebabs, meatballs, cutlets, steaks and other appetizing dishes. Try it and enjoy!

Required ingredients:

• hot red pepper – 1000 g;
• garlic – 2 heads;
• onion – 500 g;
• tomatoes – 8 pcs. (average);
• vegetable oil – 200 ml;
• vinegar 6% – 70 ml;
• sugar – 1/2 tbsp. (capacity 200 ml.);
• salt without iodine - 1/4 tbsp. (capacity 200 ml.).

Cooking process:

Sterilize 2-3 half-liter glass jars and the same number of canning lids with rubber bands. Then you place the equipment on the tabletop and put it on your hands latex gloves. Remove the hot peppers from the seed boxes, wash and chop into cubes or thin strips. Peel the garlic and finely chop it or pass it through a press. Rinse the peeled onion, wipe it with paper napkins and chop it into half rings. Wash the tomatoes, dry them and grind them through a meat grinder or grind them using a stationary blender.

Heat vegetable oil in a deep cauldron or copper bowl and throw all the vegetables into it without exception. Simmer them for half an hour, stirring constantly with a wooden kitchen spatula. During this time, almost all the liquid will evaporate. Season the resulting salad with sugar, salt, vinegar, mix and pack hot into sterile jars.

Cover them with lids and place them in a large and wide pan covered with a towel. Fill the empty space between the workpieces and the walls of the deep dish with pre-boiled running water. Firstly, its temperature should not exceed 50–60 degrees Celsius, and secondly, it should reach the rims of the jars, but not cover the lids.

After boiling, sterilize the preserved food for 15 minutes, then remove it from the hot water with tongs and seal it tightly. Cool the salad upside down under a blanket. Store in pantry until use.

Bon appetit!

Pickled hot peppers for the winter

Good afternoon, dear readers! If you like it spicy, I recommend preparing pickled hot peppers for the winter. It's not exactly a traditional preparation, but it's worth a try once.

What if you like it! And, especially since in the winter during the flu season, such peppers are not only a snack, but also good prophylactic for supporting . Let's cook!

Pickled hot peppers for the winter without sterilization

Any pepper, red or green, is suitable for cooking. It is better to choose thinner pods, as they will marinate faster and are beautiful without damage. If the pods are very long, you can cut them into pieces. This pepper is suitable for any meat dishes.

You will need:

For 1 liter jar

• 300 gr. – hot hot pepper
• 2 tbsp. spoons - coarse salt
• 3 tbsp. spoons - sugar
• 100 ml. – table vinegar
• Clean cold water
• 2-3 pcs. – bay leaves
• 5-6 pcs. – black peppercorns (you can also add allspice, mustard seeds, cloves)
• Greens ( , ) – to your taste

How to cook:

1. Wash the jars and place all the spices at the bottom of each.

2. Wash the peppers, cut off the dry ends if necessary and put them in a jar (you don’t have to cut off the tails, it’s more convenient to take the peppers by the tail when tasting) to the very top.

On a note! If there is not enough hot pepper, you can add it (just cut it into thin slices). It will marinate and turn out no less tasty than spicy!

3. Hot water pour over the peppers and leave for 30 minutes. Then pour the water into a separate pan or bowl, add salt and sugar, bring to a boil and pour back into the jars.

4. After 5-10 minutes, pour the water back into the pan, add vinegar and pour it into the jars again. Pour the marinade to the very edge of the neck so that it pours straight out!

5. Now you can roll it up.

Calorie content of pickled hot pepper per 100 g. – 33 kcal.

Bon appetit!

On a note! If you don't want to get VERY hot peppers, you can pre-soak them in hot water for 10 minutes or in a cold place for a day (the water must be changed periodically). This way the sharpness and bitterness will partially go away.

Video recipe: Pickled hot peppers for the winter! Well, sooo delicious!!

Pickled hot pepper

Pickled bitter pepper for the winter in Georgian style

Of course, Georgians know a lot about savory snacks and probably know how to cook them correctly and tasty. Let's try their signature recipe too!

You will need:

• 2.5 kg. – hot pepper
• A bunch of fresh herbs (parsley and)
• 4 things. – bay leaves
• 150 gr. – big
• 250 ml. – sunflower oil(can be olive)
• 3-4 tbsp. spoons - coarse salt and sugar (adjust to taste)
• 500 ml. – table vinegar (you can use wine vinegar)
• 2 liters – clean water

How to cook:

1. Make small cuts on the bottom of the hot pods so that the peppers are quickly soaked in the marinade.

2. Pour water into a large saucepan, add sugar, salt, bay leaves, oil, vinegar and bring to a boil.

3. Cook the pods in the hot marinade for 6-7 minutes (you can do it in batches), just don’t let them float and stir and turn all the time.

4. Place the boiled peppers in a separate pan or bowl.

5. When the marinade has cooled, add finely chopped herbs and garlic and bring to a boil.

6. Pour the hot marinade over the peppers and place pressure on top.

7. Leave the pan in the refrigerator for a day, then transfer the peppers to jars for further storage.

Bon appetit!

Video recipe: Salting bitter capsicums in Georgian style

Pickled hot pepper

Armenian marinated bitter pepper

In Armenia, a fiery appetizer called “tsitsak” is prepared from young, still light green peppers. Served with meat dishes.

You will need:

• 3 kg. – hot pepper
• 250 gr. – large garlic
• 350 ml. – sunflower oil
• 500 ml. – (you can also take wine)
• 100 gr. – salt (adjust to taste)
• Large bunch of fresh parsley

How to cook:

1. Wash the pods and make cuts at the tip.

2. Place all the pods in a large saucepan or bowl.

3. Finely chop the herbs and garlic, add salt, mix well. Add the resulting mass to the pepper and mix well again. Leave to marinate for a day, covering the pan or bowl with a lid.

4. Combine vinegar with vegetable oil and fry the peppers in a frying pan in small portions in this mixture.

5. Place the fried pods in jars and sterilize for 20 minutes.

6. Store in a cool place, but you can start tasting within a day.

7. If you try it for the first time, you will gently take your breath away and burn strongly!

Bon appetit!

On a note! Pickled hot peppers contain large quantities of endorphin - the hormone of joy! Which we so lack in the autumn-winter period to combat. And with pickled hot peppers you will always have good mood and vigor.

Video recipe: Armenian marinated peppers

Pickled hot peppers with honey

In this recipe we will combine the incompatible - honey and hot pepper. But the result is amazing with its unusual taste and originality!

You will need:

• 200 gr. - hot pepper for 1 liter jar
• 2 tbsp. spoons - good quality
• 1 tbsp. topped spoon with coarse salt (try to suit your taste)
• 200 ml. (cup) - apple cider vinegar(canteen, but 6%)

How to cook:

1. Cut the tails of the pods a little and compact them tightly into the jar.

2. Prepare the marinade - mix vinegar, honey, salt. Pour the marinade over the peppers.

3. Close the jar with a lid and store in the refrigerator.

Calorie content of hot pepper with honey per 100 g. – 53 kcal.

Bon appetit!

Video recipe: Hot pepper with honey

Hot pepper in tomato

Hot pepper marinated in tomato for the winter

This is a recipe for those who don't really like spicy food. Tomato juice softens the pepper a little and is not so bitter.

You will need:

• 1 kg. – hot pepper
• 2.5 liters – with homemade or store-bought pulp
• 1 tbsp. heaped spoon (30 g) – coarse salt
• 3 tbsp. spoons (90 gr.) – sugar
• ¼ teaspoon – ground black pepper
• 3-4 large cloves of garlic (you should get a heaping tablespoon of chopped)
• 1 tbsp. spoon – table vinegar 9%
• 300 ml. – sunflower oil (olive oil is possible)
• 5 pieces. – bay leaves

How to cook:

1. Wash the pods, cut into pieces and put in jars.

2. Prepare the marinade filling. In a separate pan tomato juice, salt, bay leaves, sugar, cook for 20 minutes, then add vinegar and chopped garlic and bring to a boil again.

3. Pour the marinade over the peppers and roll up.

Bon appetit!

Video recipe: Preparing red hot peppers for the winter in tomato juice

Hot pickled pepper

Korean pickled hot peppers

This recipe is not winter preparation, but for quick consumption. If there is no storage space. But you can cook it at any time of the year and the portion that you can eat in a short time.

You will need:

• 1 kg. – hot pepper
• 3-4 large cloves of garlic
• 400 ml. – clean water
• 70 ml. – apple or table vinegar 6%
• 1 teaspoon each - ground black and red pepper and coriander seeds
• ½ tbsp. spoons - salt and sugar (depend on your taste)

How to cook:

1. Wash the pods, cut the tails and put them in jars.

2. Prepare the marinade. Place all the ingredients from the list in a separate pan, let it boil and pour the prepared marinade over the peppers. Close the jars with lids.

3. Place in the refrigerator once cooled. You can eat it in 2-3 days.

Bon appetit!

Pickled hot peppers - quick and easy

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I am sure that your pantries are already bursting with all kinds of supplies, because it’s time to blanks stocking up on seasonal vegetables and fruits.

Hot capsicum It is well known to housewives; it is often used to prepare all kinds of dishes, sauces and seasonings.

You can prepare it for the winter different ways– dry, freeze, grind in a meat grinder, add oil, marinate, etc.

I want to offer you three simple recipes how to preserve hot peppers to spice up your home cooking in winter. The principle is the same, but the recipes are different.

This preparation method will especially appeal to lovers of spicy foods.

LIST OF INGREDIENTS

1 recipe

• hot peppers
• 9% vinegar

2 recipe

• hot peppers
• 250 ml 6% apple cider vinegar
• 4 tbsp. liquid honey

3 recipe

• hot peppers
• 250 ml 6% wine vinegar
• 4 tbsp. liquid honey
• 1 tsp salt

HOT PEPPER FOR THE WINTER - STEP-BY-STEP RECIPE

I prepared hot peppers different colors– green and red. She washed it thoroughly and dried it.

We will also need jars, preferably tall ones, if you want to preserve the whole pepper, but this is not necessary, you can cut it.

We remove the stalk of the pepper, and also, if desired, the core with seeds, but I will leave it.

We cut the pepper into arbitrary pieces, such that they easily fit into a jar - in winter it is convenient to get as much as you need and use.

Place the peppers in the jars quite tightly.

For another jar, take whole red long peppers.

Cut off the stalks and place them tightly in a jar vertically.

In winter, take out one pepper, use as much as necessary, and put the rest back in the jar.

And I’ll make another jar of assorted green and red peppers.

Cut it into pieces and place tightly in jars.

Fill two jars with chopped peppers with regular table vinegar 9% and cover with lids; there is no need to roll them up.

During the pickling process, the pepper will absorb some of the vinegar and it will turn out pleasantly sour, and the vinegar from the pepper itself can be used to prepare various dishes like regular vinegar, but keep in mind that it will be spicy.

This was the first classic recipe.

For the second sweeter recipe we will need 6% apple cider vinegar and honey.

Add 4 tbsp to 250 ml of apple cider vinegar. liquid honey and mix well until it is completely dissolved.

If your honey is thick, heat it slightly in a water bath, try to use natural honey.

Fill the jar with pepper with the resulting marinade to the very top and close the lid.

Turn the jar several times so that the pepper inside is also filled with marinade and add the rest to the top.

For the third recipe we will need natural grape vinegar 6%, salt and honey.

I literally have a tablespoon of the previous marinade left, I won’t throw it away.

Add 250 ml of grape vinegar, 1 tsp. salt, and 4 tbsp. liquid honey.

Mix everything well until the salt and honey are completely dissolved.

This recipe, in my opinion, turns out to be the most balanced, it has everything - salt, sweetness, acidity and spiciness.

Peppers prepared according to this recipe are incredibly tasty, and they will be ready after 2-3 weeks.

So, friends, I showed you three recipes for preparing hot peppers for the winter.

Since the pepper does not undergo heat treatment, it remains just as fresh, crispy, juicy, retains its sharpness, and despite the fact that it is poured with pure vinegar, it turns out not at all sour - everything in moderation. This preparation is perfectly stored in the refrigerator until the next season, unless of course you eat it earlier.

This year I used such peppers to preserve seasoning " Poltava«, tomato And squash caviar, all these videos are there on the channel .

As I already said, I like the third cooking method the most, but to decide which one you like best, I recommend cooking all three, each of them is delicious in its own way.

There is a saying in the Caucasus: “Nothing warms you up on cold days like a good spicy snack.”

Cook for joy and eat for health!

I wish you bon appetit!

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HOT PEPPER FOR THE WINTER - VIDEO RECIPE

HOT PEPPER FOR THE WINTER - PHOTO

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Caucasian hot pepper

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Very interesting recipe for spicy lovers. Preparing hot peppers for the winter in vegetable oil, with spices and herbs.

We will need:
Red hot pepper (red and green) - 1.5 kg
Vegetable oil - 2 cups.
Parsley (large) - 1 bunch.
Salt (not full) - 1 tbsp. l.
Sugar - 2 tbsp. l.
Spices (khmeli-suneli) - 3 tsp.
Vinegar 9% - 5 tsp.

Preparation:
Wash the pepper and remove the stem. Pour oil into a saucepan or deep frying pan, heat and add pepper, salt, add sugar and stir.
Simmer over medium heat, stirring occasionally. As soon as the pepper begins to become soft, add spices, vinegar and coarsely chopped parsley, stir and simmer for another 10 minutes.
Place, compacting slightly, into sterilized jars and roll up. Turn over until completely cool. In winter you can eat it with potatoes or add it to soups and salads.

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Armenian marinated hot peppers with herbs

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This blank is very useful for human body, as it retains all the vitamins and various beneficial substances contained in the products used. Pepper marinated with herbs and garlic turns out very aromatic and tasty, so it will be an excellent snack for both everyday and holiday tables.

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What do you need:

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hot hot pepper - one kilogram;

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9% vinegar - 60 ml or 6% acetic acid - 100 ml;

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herbs: celery, parsley, dill - 50 g each;

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garlic - 50 g;

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table salt - 50 grams;

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drinking water - one liter.

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Preparation:

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Wash the pods and all greens under cold water, peel the garlic and cut into arbitrary pieces.

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Before you start pickling the pepper, it should be baked. cupboard until soft. The temperature inside is approximately 150-180°.

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Remove the peppers from the oven and leave them to cool for a while.

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Meanwhile, process jars and lids.

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Tear off all the leaves from the grass stems.

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Place the cooled peppers in sterilized containers, alternating with layers of chopped garlic and herb leaves.

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Pour water into a saucepan, add table salt and any of the recipes presented in the list. acetic acid. Boil the marinade, remove from heat and let cool slightly.

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As soon as the marinade reaches room temperature, pour it over the pods in the jars up to the very shoulders of the container.

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Place a press (a glass filled with water or small stones) in each jar and keep the peppers for up to three weeks at room conditions.

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After time has passed, close the jars with compressed pickled hot peppers with nylon or screw caps, and transfer the preparations to the refrigerator.

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Chili pepper (hot, bitter) canned

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A very tasty snack, very bright and colorful, very easy and quick to prepare. Stored at room temperature until next summer (I haven’t tried it for longer).

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We will need (for a 3-liter jar):
Chili pepper (preferably different colors - red and green, as much as will fit in the jar)
Water - 2 l
Coarse salt - 1 tbsp. spoon
Sugar - 2 tbsp. spoons.
Vinegar 9% - 8 tbsp. spoons
Dill with umbrellas - to taste.
Horseradish leaf - to taste.
Garlic - to taste

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Preparation:
Wash the peppers thoroughly and cut off the tails. We leave the seeds and tightly place the washed and dried dill umbrella, horseradish leaf, peeled garlic cloves and, in fact, the pepper itself into sterile jars.
I have indicated the amount of ingredients for the marinade for a 3-liter jar, but I mainly make smaller ones - 0.7 l-1 l jars. Therefore, we divide the products depending on the volume of the can.

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So, boil water with salt and sugar, as soon as it boils (okay), fill the jars, cover with sterile lids and leave for 15 minutes.

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Then carefully pour the water back into the pan, bring it to a boil again, boil for 3 minutes, turn off the gas, immediately add vinegar, stir and immediately pour our peppers to the edge of the jar and roll up the lids.

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Hot peppers for the winter

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Ingredients:

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Hot red pepper - 350 grams (per 800 gram jar)

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Garlic – 1 piece (head)

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Green cilantro – 3 pieces (sprigs)

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Dill - 3 pieces (sprigs)

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Mint greens – 1 piece (sprig)

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For the marinade:

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Water - 500 g

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Grape vinegar - 100 g

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Salt - 1 teaspoon

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Sugar - 2 teaspoons

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Coriander seeds - 2 teaspoons

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Black peppercorns - 5-7 pieces

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Allspice peas - 2-3 pieces

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Cloves - 1-2 pieces

Let's make the marinade To do this, we pour water into a saucepan and add all the spices, fresh herbs, sugar, salt and garlic. Place the pan on the fire, and when the liquid boils, pour vinegar into the marinade. Cook it for 2-3 minutes, then turn off the heat and leave the marinade for another 15 minutes.

We sterilize jars in any way convenient for you. Now put the greens from the marinade and garlic cloves on the bottom of the jar, then carefully fill it with pepper. Pour the marinade over the peppers so that all the spices get into the jar. We press the pepper, as if compacting it, and add more marinade right up to the neck.

If you store the pepper in the refrigerator, then close the jars with screw caps. If in another cool place, then roll it up and leave it under the blanket (bottom up) until it cools completely.