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Hot peppers are 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?

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.
For many years it was believed that eating spicy foods 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 small quantity, 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

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.

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. Per 1 kg 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 grapes. In addition, black and allspice peas are used for pickling, Bay leaf, cloves, coriander, salt and sugar.

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.

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.

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.

In the video, Olga Papsueva talks about the secrets of pickling hot peppers at home.

Pickling

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.

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.

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.

In the video, Maxim Punchenko shows how to prepare tsitsak - hot salted pepper in Armenian style.

Pepper paste

Hot pepper pastes are used in the cuisines of almost all Asian countries and many Mediterranean countries. They are added to already ready meals, 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.

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.

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.

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 a little pepper herbs. 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.

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 herbs to it - 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. Aromatic and spicy vinegar, like oil, is perfect for dressing fresh salads.

Preparing hot peppers for the winter

Peppers prepared in the following way will be spicy, crispy and with a slight sourness. For a liter jar you will need:

capsicum hot peppers (choose thicker fruits, of any color) in an amount sufficient to tightly fill the jar;
several (4-5) garlic cloves;
vinegar: essence 70% - 1.5 teaspoons, 9% - 55 ml;
Bay leaf;
dry dill, salt, black.

Cooking technology

Wash the jars and sterilize them. Rinse the spices and arrange them in containers: garlic, cut in half, dill branches, peas and bay leaf. Cut off the tails of the hot pepper pods. Place in jars. Pour salt, pour hot water and vinegar, cover with sterile lids. Place a cloth (at the bottom) in a pan of water and place the jars to sterilize for 10 minutes from the moment they boil. Then roll up the lids.

Pickling hot peppers for the winter without sterilization

This recipe will appeal to all lovers of spicy snacks.

Recipe Ingredients:

bitter capsicum (1 kg);
a liter of water (enough for four 700-gram jars);
8 full spoons (tablespoons) of sugar;
200 ml 9% vinegar;
spices as desired.

Cooking technology

Harvesting bitters begins with the pods being washed and dried. Then prepare the filling. To do this, you need to mix water with salt, sugar, vinegar. Place spices in sterilized jars and compact the pods. without sterilization will require double filling. The first time you should fill the containers with boiling water. Leave for 15 minutes and drain the water. Then pour the prepared marinade over the pepper. The finished snack should be screwed under the lids and left to cool. Harvesting hot peppers for the winter without sterilization is simple and quick way preserve the product. The pepper will stand for a long time, the brine will remain clean and light.

Hot pepper: preparing a snack for vodka

Ingredients (indicated for a liter jar):

hot pepper pods (enough to fill tightly into a jar);
a teaspoon of salt;
half a teaspoon

Cooking technology

Rinse the pepper, remove the seeds (wear gloves), pour boiling water over it and place under pressure for several hours. This procedure will relieve the pods of bitterness. Drain the water, put the peppers in jars, add spices (garlic, peppercorns, etc.), pour boiling water, season with salt and vinegar. Sterilization - 30 minutes. Screw the lids on the jars and the snack is ready.

Canning hot peppers for the winter

The Hungarian recipe involves using the following set of products: capsicum (bitter) - 1 kg.

For the brine:

liter of water;
7-8 full spoons (tablespoons) of sugar;
a little more than a glass (250 ml) of vinegar 9%;
3 full spoons (tablespoons) of salt;
aspirin tablet.

Cooking technology I

Prepare the pepper by removing the seeds, cutting in half, and rinsing. Place into jars. Prepare the brine by mixing water with sugar, vinegar and salt. Pour over the pepper and leave overnight. Overnight, some of the brine will be absorbed into the pods. Therefore, in the morning you will need to cook a little more and fill the jars. Sterilize the containers, add aspirin and screw on the lids. It turned out to be a spicy pepper appetizer.

Capsicum, spicy or bitter - it's all about the same vegetable, pepper. It is good both as a seasoning and as a separate dish. It’s also healthy, so you don’t have to be afraid to indulge yourself in moderation with spicy foods. What is good about the vegetable and what is best to cook with it - we will find out further.

Briefly about the benefits of hot peppers

The product has a pungent taste due to the presence of the alkaloid capsaicin. It stimulates hair growth, which is why pepper infusions and oils are used in cosmetology for hair care.

Important! Hot pepper promotes the production of endorphins - they reduce the effects of stress and improve mood.

In addition, it contributes to:

acceleration of blood circulation;
improved digestion and increased appetite;
increasing immunity due to vitamin C and other elements;
treatment of allergies, bronchial asthma;
prevention of cancer;
treatment of radiculitis, arthritis and rheumatic pain.

Features of choosing pepper for preparations

Both for preparation and for fresh consumption, you need to choose a recently picked vegetable. This will ensure the safety of vitamins and microelements. In addition, the fresh fruit will be noticeably sharper - its burning juice will make the taste richer.

You can determine how long ago the product was picked by its tail - green, without defects and dense indicates freshness. If you break it a little, liquid will come out. Gently bend the pod - it should bend gently and not crack. This also indicates freshness.

It is not worth buying pods without a stalk - this way they spoil faster, and it is almost impossible to determine how long they have been lying on the counter. The skin on them should be dense, without defects, cuts or dents. Saturated bright color speaks of ripeness.

Important! Buy a product at the market from grandmothers - this will give at least some guarantee that it grew without pesticide impurities. After all, this vegetable is in third place in terms of absorption into the peel. harmful substances, so it's better to protect yourself.

More often the fruit is sharper the smaller in size. But you shouldn’t pay much attention to the size - a long pod can sometimes be more hot than a short one.
Any darkening or the presence of black spots on the fruit itself or its green leg indicate a fungal disease. Even one such fruit can ruin the entire portion of your preserves.

How to pickle peppers for the winter: step-by-step recipe with photos and videos

With this dish, lunch or dinner will never be bland. And it’s not difficult to prepare, the main thing is to stock up on ingredients and desire.

Kitchen equipment

You must have:

rubber gloves - useful when cutting fruits;
cutting board;
a bowl or pan for cooking;
container for measuring liquid;
jars and lids (pre-sterilized).

Required Ingredients

For 3 half-liter jars we will need:

hot pepper - 1 kg;
sugar - 150 g;
vegetable oil - 50 ml;
salt - 1 tbsp. l.;
water - 125 ml;
vinegar 6% - 190 ml.

Step by step process

Video: recipe for making pickled hot peppers

Other recipes with hot peppers

Marinating allows you to completely preserve the appearance and taste of the product. You can prepare a more complex dish - for example, adjika. There are many ways to prepare a fiery snack; we will tell you about the Armenian version, which does not require cooking.

Adjika Caucasian

This appetizer is spicy due to not only pepper, but also garlic. To prepare we will need:

hot pepper - 500 g;
- 100 g;
- 30 g;
- 10 g;
salt - 250 g;
vinegar 6% - 20 g.

Preparation:

Armenian hot pepper

This dish is prepared as a preparation for the winter. The indicated ingredients are enough for 4 0.75 liter jars. Portions can be halved if desired.

We will need:

hot pepper - 3.5 kg;
garlic - 5 cloves;
vegetable oil - 0.5 l;
water - 0.5 l;
table vinegar 9% - 100 ml;
sugar - 100 g;
salt - 4 level tablespoons.

Preparation:

General rules and conditions for storing workpieces

The pieces rolled up with lids can be stored for several years. A refrigerator, cellar or even a dark pantry, where the temperature is no higher than 18°C, is suitable for this. The main condition for safety is proper sterilization of jars and lids.

An open jar should not be kept longer than a week, so roll up the preserves in small portions. It is recommended to keep marinades and preserves under a plastic lid only in the refrigerator, no longer than 3 months. If the lid is swollen and mold has formed on the workpiece, the product should not be consumed.

What to serve with hot peppers

Spicy snacks go well with meat and fish. Therefore, such a blank will decorate any festive table. Adjika and pickled peppers can be eaten simply with potatoes or porridge.
Marinades from vegetables are used to stew meat - then it turns out more tender and piquant. Adjika can be used instead of pizza sauce.

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 marinate deliciously using the same recipe. Bell pepper. 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!

Best regards, Anyuta.

You might like this recipe for pickled peppers in wine vinegar:

How to make peppers in wine vinegar –>>

Hot pepper for the winter recipe

Pickled hot peppers for the winter with vinegar, oil and garlic, prepared without sterilization. Using the same recipe, you can deliciously marinate sweet peppers.

Pepper in oil

With the onset of the season of vegetables and fruits, and other gifts of nature, their canning begins on a massive scale. It looks like insanity - they are stocking up for the winter in tons and everything in a row. I like it more fresh dishes, for example - pepper in oil, pepper lecho.

Of course, the purpose of harvesting is to preserve the harvest and food for the winter in order to provide oneself with food. I read somewhere that some foods are preserved quite well in oil. In French cuisine there is such a term - confit. This term means preservation. Very the old way food preservation, which allows you to preserve some products for a long time. Most often this method is used for meat or game. During the preparation of confit meat, it becomes very soft and tender, then the meat is placed in a container and filled with rendered fat.

When I was little, my grandmother in the village made homemade pork sausage, then put it in a ceramic pot and poured it with melted pork fat. After additional heat treatment in the oven, the lard hardened and preserved the sausage for a long time. However, it was important to prevent the fat from going rancid. It is rare that such a product was stored for more than 2-3 months.

In addition, this method is used to prepare seasonings. Those who cook Mediterranean cuisine probably flavor olive oil a little with garlic and aromatic herbs. Confit is the best choice for oil.

You can often find recipes where flavored preparations are used instead of olive oil. While there is young garlic, it is stewed in olive oil, then stored in jars and the oil and garlic cloves are used as needed - confits seasonings.

At home we often prepare pasta with various sauces, or just sauces - mainly for pizza. Marinara sauce - tomatoes, garlic, olive oil and spices. Pizza marinara - with such a sauce is simply incomparable (however, many people think that marinara is with seafood). When cooking, usually olive oil is heated with a few flattened cloves of garlic, the garlic is fried and removed from the oil. Olive oil is used for further cooking.

I have several recipes for roasted hot peppers - savory appetizers that I love. They are quite suitable for long-term storage.

An idea arose for a recipe for hot peppers in oil, with the addition of garlic cloves and herbs. Firstly, great way preparing olive oil for subsequent use as a base for frying foods and preparing sauces. Secondly, both garlic and hot peppers in oil will be very tasty and, for sure, will be eaten very quickly - I know it from myself.

Frankly, I didn’t even think that pepper in oil would be so tasty.

So, homemade peppers in oil are the basis for delicious dishes and sauces. Pepper in oil is a snack or just a delicacy for connoisseurs.

Pepper in oil - appetizer made from hot peppers and garlic

Pepper in oil is like a treat for me. I have several recipes for roasted peppers - appetizers that I love. Pepper in oil is the best

Recipes for bitter pepper, pickled, salted and pickled for the winter

Pepper is one of the most piquant vegetables, which adds spiciness and brightness to dishes. Hot peppers pickled for the winter are the best option. It is recommended to cook it with the addition of horseradish, garlic, and various herbs. It will become the whole family's favorite dish. It can be salted, fermented, preserved with marinade, and you can also use it to make wonderful twists for the winter.

1 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.

stimulates nervous system, forcing her to stay on her toes;
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 gastrointestinal tract(Gastrointestinal tract). Therefore, if a person has gastritis, pancreatitis, cholecystitis or a stomach ulcer, then hot peppers should be avoided.

Pickled hot peppers for endorphin production

For all other people, he is simply a treasure trove 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 pickling, salting and canning. We will also share recipes for excellent preparations for the winter.

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

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.

Pickling a spicy vegetable

For the marinade you need to take the following ingredients:

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.

Putting peppers in jars

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.

3 Pickling hot peppers for the winter: the best pickling recipe for the whole family

1 kg hot pepper;
50 g dill, parsley, celery;
50 g garlic.

For the brine we take:

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.

Good hot pepper pickling

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.

4 Pickled hot peppers for the winter: a very simple recipe

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.

Ready-made hot pepper in brine

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 purpose - the kitchen, since it is warm and dry there. 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 most best recipe pickled pepper. Your whole family will love it.

5 Spicy hot pepper twist without salt

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.

Fragrant herbs for a spicy twist

Recipe. Wash the hot peppers and place them in sterilized jars. Apple vinegar, remove aromatic herbs and honey and pour into a jar with hot pepper. 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.

6 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.

Salty taste tomato juice, in which spicy hot peppers are marinated, will be an exquisite addition to any meat or fish dish.

200 g hot red pepper;
200 g vegetable oil;
500 ml tomato juice;
salt and sugar to taste.

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.

Roasting spicy hot peppers

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 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!

Pickled hot peppers for the winter - recipes for preparing, salting, canning Video

We are learning how to make preparations and twists from hot peppers for the winter in the form of pickling, canning and pickling. Video from step by step recipe how to cook pickled hot peppers

The discoverer of hot pepper is Columbus. It was he who first brought it to Europe from his long travels. Over the six thousand years that have passed since the plant was domesticated, a wide variety of varieties have been developed.

The plant has become widespread due to its mass healing properties, beautiful appearance and bright taste. Hot pepper dishes will appeal to lovers of spicy food.

The vegetable used as a seasoning is ideal for meat dishes; it is impossible to do without it when preparing dishes of Mexican, Indian, Asian and Caucasian cuisine.

Beneficial properties of hot pepper

Hot pepper, due to its many beneficial properties, has become widespread in various areas human life.

Areas of application:

Cosmetology. In this area, various extracts from the product and essential oils. Thanks to its irritating properties, it promotes hair growth and strengthening. Helps get rid of cellulite, so it is often added to massage creams and body wraps.
Pharmaceuticals. Due to its heating properties, it is used in the manufacture of various ointments and patches for external use, for example, in the treatment of radiculitis.
Ethnoscience. Thanks to high content vitamins, especially vitamin C, are used as prophylactic during the season of ARVI epidemics. The fruits are used to increase appetite, improve the functioning of the gastrointestinal tract, and the presence of vitamins C and P helps cleanse blood vessels.

Contains lycopene, regular consumption of which reduces the risk of developing oncological diseases. In addition, the product accelerates metabolic processes in the body, promotes weight loss. It has a beneficial effect on the nervous system, has a mild analgesic effect, and promotes the production of endorphins.

Types of hot pepper

The plant is represented by five domestic and twenty-six wild species, which together number about three thousand varieties.

Depending on the capsaicin contained in the composition, pepper varieties are usually divided according to the Scoville heat scale.

According to which, an indicator of 0 points belongs to sweet bell pepper. The “Dragon’s Breath” variety, bred by a British gardener, was recognized as the most burning, with a score of 2,500,000 points.

Plant varieties are divided into main categories:

Chinese hot peppers have the strongest spicy taste.
Habanero varieties also have a bright, pungent citrus taste and are used to make sauces and dishes in Mexican cuisine.
Trinidad, this category unites plants with unusual fruits, having a moderate pungent taste and fruity notes, used to prepare various sauces and adjika.
7 Pot, combines peppers with an original pod shape, the fruits have a fruity aroma and a fairly pungent taste.
Jalapeño, a group of plants characterized by a moderately hot, spicy, slightly sour taste. The fruits have an elongated shape and a greenish color; when ripe they turn red or yellow, suitable for home cultivation.
Cayenne peppers are low-growing plants whose fruits are yellowish or red in color and have a hot or fiery taste.
Chili plants have berry-shaped fruits with a moderately hot or pungent taste.
Bush peppers have juicy small red fruits.

Let's celebrate! The plant is widely loved by gardeners for its relative unpretentiousness, because it can even be grown in a pot on a windowsill. The SHU value is indicated on the package with seeds; the higher it is, the sharper the fruits of the grown plant will be.

How to select and prepare a product for preservation?

The preservation process will help preserve for a long time beneficial features product, while slightly reducing its sharpness.

Canned pods go well with meat, fish dishes, and are also a good snack for vodka. The preservation process preserves its color, thanks to which this vegetable will decorate any holiday table.

For preservation, you should choose smooth pods without any damage, but if the whole pod is placed in a jar, you should select fruits of the same size. You can make a composition from different fruits color range, or make monochrome canned food.

The pod itself can be preserved as a whole, but it is not necessary to cut off the tail. Or cut it in any way: rings, half rings, segments, and for harvesting it can also be twisted in a meat grinder along with the seeds. It is worth remembering that seeds increase the pungency of the prepared vegetable.

Note! For canning, fruits must be thoroughly washed and dried. Some recipes involve heat treatment of the product by frying or stewing. Because it's hot and spicy product, you should not prepare it in large quantities.

How to grow more crops?

Any gardener and summer resident is pleased to receive a large harvest with large fruits. Unfortunately, it is not always possible to obtain the desired result.

Plants often lack nutrition and useful minerals

It has the following properties:

Allows increase productivity by 50% in just a few weeks of use.
You can get a good one harvest even on low-fertility soils and in unfavorable climatic conditions
Absolutely safe

Hot pepper for the winter - recipes

Pickled hot pepper

Product set:

hot red pepper in the amount per 1 liter jar,
water 1 l.,
table salt, preferably “Extra” grade 1 tbsp. without a slide,
vinegar 9% - 1 tbsp, or vinegar essence 70% - 1/3 tsp,
sugar 1 tbsp. no slide.

Spices (optional):

garlic 2-3 cloves,
currant and cherry leaves,
dill, horseradish, sweet peas, cloves;

Cooking technology:

Wash and dry the required number of pods.
Wash the jar and lid with laundry soap and soda, then sterilize them in a convenient way eg by steam, oven or microwave. It is better to prepare two lids, in case one gets damaged during seaming.
Prepare the marinade. To do this, mix water, salt, sugar in a saucepan and bring to a boil.
Place the washed pods in a container and add spices.
Pour boiling marinade into the jar for 5 minutes. Then pour into a saucepan, bring to a boil, and pour the mixture again for 5 minutes. Repeat the procedure three times.
Add vinegar to the container filled with marinade and cover with a lid.
Turn the jar over, wrap it in a warm blanket, and leave to cool.

Stuffed hot peppers

Required ingredients:

hot peppers round shape– 30 pieces, preferably large in size, with a total weight of approximately 1.3 kg.,
wine vinegar - 1 liter,
canned tuna 3 pieces,
total weight of tuna is about 500 g.,
olives or capers - 1 jar,
vegetable oil,
spices: 3 cloves garlic, basil.

Cooking technology:

Wash, dry the vegetables, remove the core and seeds.
Pour vinegar into a saucepan and bring to a boil.
Blanch the pieces in boiling vinegar for 3-4 minutes, then remove them and dry them.
In a separate container, mix canned tuna, finely chopped olives or capers.
Fill the pieces tightly with the tuna mixture.
Place in a container, add garlic cloves and basil.
Pour in oil and close with a lid.
Store in a cool, dark place for no more than six months.

Stories from our readers!
“I am a summer resident with many years of experience, and I started using this fertilizer only last year. I tested it on the most capricious vegetable in my garden - tomatoes. The bushes grew and bloomed together, they yielded more than usual. And they did not suffer from late blight, this is the main thing.

Fertilizer really gives more intensive growth to garden plants, and they bear fruit much better. Nowadays you can’t grow a normal harvest without fertilizer, and this fertilizing increases the amount of vegetables, so I’m very pleased with the result.”

Armenian hot pepper

Required ingredients:

red pepper 1 kg.,
water 1l.,
salt 1.5 tbsp. without a slide,
garlic 5 cloves,
vinegar 9% - 4 tbsp, if vinegar 6% - 7 tbsp,
50 grams of greens: parsley, dill, celery.

Cooking technology:

Thoroughly rinse and dry vegetables and herbs.
Bake the vegetables in the oven until soft at a temperature of 150-190 degrees.
Finely chop the garlic and tear the herb leaves, discarding any rough stems.
Mix water, vinegar, salt in a saucepan, bring to a boil and cool.
Arrange the pods, garlic, and herbs in layers.
Fill the container with the prepared mixture and place under pressure at room temperature for 3 weeks.
Close the jars with a lid and store in the refrigerator.

Pickled hot peppers without sterilization

Ingredients required for a 700 gram jar:

hot pepper 300 gr.,
water 600 ml.,
sugar 2 tbsp,
salt 1 tsp with a slide,
vinegar 9% - 50 ml.,
spices (optional): 2-3 cloves garlic, currant and cherry leaves, dill, horseradish, sweet peas, cloves;

Cooking technology:

Wash and dry the vegetables thoroughly.
Prepare a marinade from ½ part water, sugar, salt and vinegar, bring to a boil.
Wash the jar with laundry soap and soda, then sterilize it in a convenient way, for example, steam, in the oven or microwave.
To boil water.
Arrange the garlic in the taruspices and place the pods.
Pour boiling water over the workpiece for 15 minutes, drain the water.
Pour the boiling marinade over the workpiece.
Cover with a lid or roll up.

Pickled hot peppers with honey

Required ingredients:

chili pepper 2 kg.,
water 0.5 l.,
table vinegar 0.5 l.,
sugar 2 tsp,
linden or flower honey 2 tsp,
salt 4 tsp no slide.

Cooking technology:

Wash and dry vegetables thoroughly.
Wash the jar and lid with laundry soap and soda, then sterilize it in a convenient way, for example, steam, in the oven or microwave.
Prepare a marinade from water, salt, sugar, honey and vinegar, bring to a boil, simmer for 2 minutes.
Place the peppers in a container; it should be filled tightly, but the peppers should not be squeezed.
Pour boiling marinade and roll up.
Roll up the lid

Pickling hot peppers

Required ingredients:

hot pepper 1 kg., for beauty you can use multi-colored pods,
salt 1 tbsp. with a slide or 40 gr.,
drinking water 1 l.,
garlic 4 cloves,
herbs for pickling: currant leaves, cherry leaves, dill, horseradish roots or leaves.

Cooking technology:

Wash the pickling container thoroughly;
Wash and dry the pods and herbs;
Boil water over a fire, dissolve salt in it, let cool to room temperature.
Line the bottom of the container with half of the available herbs, add horseradish and garlic.
Prick the vegetables several times with a fork near the stem.
Place the pods in a container, cover with the other half of the green leaves and pour in brine.
Place under pressure in a cool, dark room for 2 weeks.

Methods for drying hot peppers

In order to properly dry the fruits of the plant, you must follow some rules:

Vegetables must be carefully sorted and inspected for integrity of the peel. Pods that have stains, bruises, or defects cannot be dried.
The fruits can be dried whole; to do this, select pods of the same size and color. You can cut the fruits into cubes; this method saves space and reduces drying time.
When working with pepper, you must use rubber gloves and avoid contact with eyes. Also, avoid touching your face.
To air dry the pods, you can use a thread and a needle. To do this, capsicum is strung on a thread and hung in a well-ventilated room. The fruits should not touch each other. They are left in this position until completely dry. If the vegetable is cut into cubes, then it should be evenly distributed in one layer on sheets of paper for 7-12 days. Several times over time it is necessary to move and shake the chopped vegetables and change the paper.
To dry in the oven, the cut-up sticks are placed on a baking sheet and left to dry completely with the door ajar. The oven temperature should not be more than 60 degrees, drying time is about 5 hours.

If the capsicum has a bright intense color, a brittle and brittle structure, this indicates that it is dried. The chopped sticks can be ground into powder and stored in a glass container.

Good to know! Hot pepper is a wonderful plant whose fruits contain a large number of nutrients and vitamins. Properly preserved product is a wonderful appetizer for any meal, especially in winter period time.