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How to pickle long hot peppers. Pickled hot peppers - the best and most correct recipes

Mostly lovers of hearty and fatty dishes prefer to cover hot peppers for the winter. This snack is different unique property improve taste qualities such products, therefore true gourmets and connoisseurs of fine cuisine must keep several jars of marinated pepper in their winter stock.

Mostly lovers of hearty and fatty dishes prefer to cover hot peppers for the winter.

Pickled peppers differ from their fresh counterparts in their unusual, improved, juicy taste. You can prepare such a snack at home in different ways: ferment, pickle, marinate. The preparation will differ only in taste notes and storage method.

In order to pickle spicy pods for winter storage, you will need the following ingredients:

green hot peppers;
5 garlic cloves;
60 grams of vinegar;
30 grams of salt;
herbs, spices to taste.

This snack should be sealed in glass containers, so you should prepare them first: wash them clean and scald with boiling water.

The pepper is thoroughly washed, the stalk is cut off and the seeds are removed.
Garlic, herbs and spices cut into slices are placed at the bottom of small glass containers. Place the prepared hot vegetable.
Add salt and immediately pour boiling water over the contents of the jars, add vinegar.
Sterilize the snack within a quarter of an hour after the liquid boils, and roll it up.

The finished product has a piquant taste and aesthetic appearance. Preserving it is also easy: this preparation is not picky and easily retains its taste in any conditions.

Hot pepper for the winter (video)

Hot peppers for the winter with tomatoes

You can also preserve the spicy pod with the addition of other vegetables. Most housewives prefer this method of preparation; moreover, it is quite simple and universal.

This treat is prepared from various assorted vegetables, but one of the most popular options is considered to be a combination of peppers and tomatoes. Canning such a preparation involves preliminary preparation of glass containers and the following ingredients:

500 grams of spicy pods;
4 large ripe tomatoes;
head of garlic;
100 grams of refined oil;
salt to taste.

You can also preserve the spicy pod with the addition of other vegetables.

Small glass containers in which the snack is planned to be sealed are pre-washed and sterilized over steam.

The tomatoes are washed and cut into slices, cutting off the stalk area.
The sharp pods are washed, the stalk is cut off, and cut into small slices.
The garlic is peeled and crushed through a press.
Pass the vegetables through a meat grinder and add garlic.
Add oil to an enamel container, transfer the vegetable mixture, add salt and put it on the fire.
After boiling, cook the vegetables over low heat for half an hour, transfer them to prepared containers and sterilize for a quarter of an hour.

Spicy preparations should be stored in a cool place, so they can easily overwinter and retain their taste.

Hot pepper for the winter: a simple recipe

Red chili prepared for the winter has a unique taste and aroma. simple recipe. It is recommended to preserve this fiery appetizer entirely, preserving the integrity of the vegetable: the stalk is not cut off and the seeds are not removed.

The main components of such a snack are:

hot chili;
½ large spoon of salt;
a large spoon of sugar;
50 grams of vinegar.

Red chili, prepared for the winter according to a simple recipe, has a unique taste and aroma.

Before starting the procedure of pickling vegetables, prepare sterile glass containers.

The containers are filled to the top with pre-washed pods, pour boiling water over the vegetables and leave for a quarter of an hour.
Pour boiling water into an enamel container, add salt and sugar, and after boiling add vinegar.
Pour boiling marinade over the pods again and roll up.

The marinade itself is not suitable for food due to its spiciness, but pepper is ideal for lovers of dishes with “sparkle.”

How to preserve hot peppers for the winter without sterilization

Marinate the hot pods, keeping them as flavorful as possible fresh peppers, you can use a special recipe, the secret of which has been kept by the residents of Crimea for many years. This appetizer is easy to prepare; it should be stored in a cool place; it will keep well even without prior sterilization.

To preserve spicy pods, you should stock up on the following ingredients in advance:

a couple of kilograms of hot pepper;
3 large spoons of salt;
wine vinegar.

You can marinate the hot pods, keeping them as reminiscent in taste as fresh peppers, using a special recipe

Cooking sequence:

The pods are washed, the stalk area is cut off, the seeds are cleaned, and chopped into medium-sized pieces.
Grind the processed pepper in a meat grinder.
Mix salt and pepper thoroughly.
Prepared sterile containers are filled with the prepared mixture and filled to the neck with wine vinegar.
Cover with hot nylon lids and store in the refrigerator.

This spicy dish is added to pilaf, soups, meat dishes. Marinating the spicy ingredient is done quickly and is stored this spicy snack no problem long time in the refrigerator.

Cooking Georgian hot pepper for the winter

Spicy flame is considered one of the main ingredients of national Georgian cuisine. Preservation of hot vegetables in Georgian style begins with the preparation of the following recipe components:

2 ½ kilograms of hot pepper;
150 grams of garlic;
a glass of refined oil;
500 grams of white wine vinegar;
50 grams of fresh parsley;
sugar (can be replaced with honey) – 3 large spoons;
100 grams of celery root;
spices, salt to taste.

Spicy flame is considered one of the main ingredients of national Georgian cuisine

The preparation of a spicy dish begins with the preparation of the main ingredient: it is washed well and cut on one side.

Vinegar, sugar and salt are mixed with oil in an enamel container and brought to a boil.
Half the peppers are placed in a boiling marinade, boiled for 7 minutes, after which the second half of the ingredient is boiled.
Chop celery, garlic and parsley, add to the peppers and pour the cooled marinade over them. Keep in the refrigerator for a day.
The marinade is drained and the vegetables are transferred to sterile containers. Allow the marinade to boil again and pour it over the peppers. After this, the dish should be rolled up.

After the Georgian pods have cooled, they are stored in a pantry or cellar.

Preparing hot pepper in Armenian style

Armenian cuisine, for its part, also offers the option of preparing a spicy snack, only their recipes suggest fermenting peppers. For such a dish, the hot ingredient is chosen greenish color, long and thin.

For this pickling option, a set of ingredients is prepared:

6 kilograms of hot pepper;
2 large heads of garlic;
a bunch of dill;
2 cups salt.

Before you start preparing Armenian pepper, the main ingredient should be dried a little: it is laid out in one layer and left for a couple of days at room temperature.

Each pod is pricked with a fork in several places after washing.
The greens and peeled garlic are chopped with a knife and mixed with the prepared pods.
Mix 10 liters of liquid at room temperature with salt until it is completely dissolved and pour it over the pepper.
Ferment the main ingredient for several days until it turns yellow.
The brine is drained, the soaked pepper is placed tightly in sterile glass containers, sent for sterilization for a quarter of an hour, after which it can be closed for the winter.

Hot peppers for the winter (video)

Pickled yellow and red peppers.

Ingredients:

For the marinade:

800 ml water
100 ml vegetable oil
30 g salt
150 g sugar
100 ml 9% vinegar

Cooking method:

To marinate sweet pepper according to this recipe, it needs to be cut into slices. For the marinade, mix all ingredients and bring to a boil. Dip the peppers in small portions into the boiling marinade and blanch for 5 minutes. Then transfer with a slotted spoon into prepared jars and pour over the boiling marinade. Roll up the jars, turn them over and wrap them until they cool.

Pepper marinated with garlic.

Ingredients:

2 kg bell pepper different colors

For the marinade:

1 liter of water
100-120 g sugar
30 g salt
70 ml vegetable oil
100 ml 9% vinegar
10g garlic
bay leaf
allspice and black peppercorns to taste

Cooking method:

Peel the bell pepper and cut into rings. For the marinade, bring water to a boil, add spices, chopped garlic, butter, salt and sugar. If the pepper is not sweet enough, you can add more sugar. Blanch the peppers in the boiling marinade for 10 minutes, then put them into prepared jars with a slotted spoon. Add vinegar to the marinade, boil and pour in the pepper. Immediately roll up the jars of sweet peppers marinated according to this recipe, turn them over and wrap them until they cool.

Ingredients:

3 kg bell pepper

For the marinade:

1 liter tomato juice
30 g salt
25 g sugar
20 g garlic
5-10 g fresh hot pepper

Cooking method:

For this recipe for pickled peppers, you need to remove the stems and seeds from the fruits, cut them as desired, and place them in sterilized jars. For the marinade tomato juice bring to a boil/add garlic passed through a press, chopped hot pepper, salt, sugar, boil for 2 minutes. Pour boiling marinade over peppers. Sterilize jars: 1 liter volume - 15 minutes, 2 liter volume - 20 minutes. Then roll up, turn over and let cool.

Ingredients:

2.5 kg red and yellow bell peppers

For the marinade:

1 liter of water
300 g honey
100 ml 9% vinegar
150 ml vegetable oils
30 g salt
allspice and cloves to taste

Cooking method:

Cut the bell pepper into halves, remove the seeds. To marinate peppers for the winter according to this recipe, you need to mix all the ingredients for the marinade and bring to a boil. Blanch the peppers in the prepared marinade in small portions for 3-4 minutes, then transfer to prepared jars. Pour boiling marinade over peppers. Cover the jars with lids and sterilize: 0.5 l volume - 10-15 minutes, 1 l - 15-20 minutes. Then roll up, turn over and wrap until cool.

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Look how delicious the pickled bell pepper looks in these photos:

Ingredients:

1.5 kg bell pepper
1.5 kg of dense sweet and sour apples

For the marinade:

2 liters of water
400 g sugar
200 ml 9% vinegar
pinch of salt

Cooking method:

Remove seeds from peppers and apples and cut into large slices. To prepare the marinade, add sugar, salt and vinegar to boiling water. Place peppers and apples in small portions into the boiling marinade and blanch for 1-2 minutes. Then transfer to sterilized jars and pour boiling marinade over them. Using this recipe for making pickled peppers, the jars should be immediately rolled up, turned over and wrapped until cool.

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Ingredients:

1.2 kg pepper
1 kg firm apples
30 g garlic

For the marinade:

1 liter of water
40 g salt
150 g sugar
25 ml 9% vinegar

Cooking method:

Before pickling peppers, you need to remove the seeds from the fruits and cut them into slices. Cut the garlic into slices. Place the prepared products in sterilized jars. Bring water with sugar and salt to a boil, remove from heat, add vinegar. Pour the marinade into jars, cover with lids and sterilize: 0.5 liter jars - 5-7 minutes, 1 liter - 10 minutes. Then roll up, turn over and wrap until cool.

Ingredients:

800-900 g bell pepper
400 g hot pepper

For the marinade:

900 ml tomato juice
50 g salt
50 g sugar
15 ml 9% vinegar
100 ml vegetable oil

Cooking method:

To use this simple recipe for making pickled peppers, you need to remove the stems and seeds from the fruits, place them on a baking sheet and bake in an oven preheated to 180 °C for 10-15 minutes. Place hot peppers into prepared jars. Bring tomato juice to a boil, add salt, sugar, vegetable oil, cook at low boil for 10-15 minutes. Pour in vinegar and remove from heat. Pour boiling marinade over peppers. Immediately roll up the jars, turn them over and wrap them until they cool.

Baked bell peppers in oil marinade

Ingredients:

2 kg multi-colored bell peppers
20 g garlic

For the marinade:

100 g vegetable oils
10 ml lemon juice
10g salt
5 g dried Italian herbs
2-3 g ground black pepper

Cooking method:

Before pickling bell peppers, they need to be washed, dried, greased with vegetable oil, placed on a baking sheet and baked in the oven for 15-20 minutes at 200 °C. Remove the skin and seeds from the baked peppers and save the juice released during baking. Mix oil, lemon juice, salt, herbs, black pepper, add the juice released from the pepper. Place the peppers tightly in jars, pouring marinade over each layer. Sterilize 0.5 liter jars for 15 minutes. Then roll up, turn over and wrap until cool.

Peppers stuffed with eggplants.

Ingredients:

1 kg bell pepper
700 g eggplants
200 g carrots
30 g garlic
70 ml vegetable oil

For the marinade:

1.5 kg tomatoes
30 g salt
30 g sugar
bay leaf
black and allspice peas
dried dill and basil to taste

Cooking method:

For this recipe for pickled bell peppers, you first need to prepare the filling: peel the eggplants, cut into large slices, sprinkle with salt, mix and leave for 20 minutes. Then rinse, squeeze and finely chop. Grate the carrots on a fine grater and fry in oil until soft. Add eggplants, simmer for 10-15 minutes. Core the bell pepper, blanch in boiling water for 5 minutes, and drain in a colander. Fill the prepared peppers with eggplant filling, place in prepared jars, sprinkle with finely chopped garlic. Grind the tomatoes using a blender. Bring the mixture to a boil, add salt, sugar, spices and herbs, cook for 15 minutes. Pour hot marinade over peppers. Sterilize 0.5 liter jars for 15 minutes, 1 liter jars for 25 minutes. Then roll up and wrap until cool.

Ingredients:

2 kg yellow and red bell peppers

For the marinade:

500 ml water
500 ml apple juice
50 g salt
80-100 g honey
50 ml 9% vinegar
50 ml vegetable oil
2-3 buds of cloves
pinch of cinnamon

Cooking method:

Cut the bell pepper as desired. To marinade pickled bell peppers for the winter according to this recipe, you need to mix all the ingredients (depending on the sweetness of the apple juice, you can increase or decrease the amount of honey), bring to a boil and simmer for 3-4 minutes. Blanch the peppers in the prepared marinade in small portions for 4-5 minutes, then transfer to jars. Pour boiling marinade over peppers. Cover the jars with lids and sterilize: 0.5 l volume - 10-15 minutes, 1 l - 15-20 minutes. Then roll up, turn over and wrap until cool.

Ingredients:

1.2 -1.5 kg bell pepper
3 cloves garlic
4 allspice peas

For the marinade:

1.2-1.5 liters of water
50 g salt
50 g sugar
50 ml 9% vinegar

Cooking method:

Carefully cut out the stem with seeds from the pepper. Place the prepared pepper tightly in a 3-liter jar, add garlic and allspice. Pour boiling water over, leave for 15 minutes, then drain the water and use to prepare the marinade. Add salt and sugar to it, bring to a boil, pour in vinegar and remove from heat. Pour hot marinade over peppers. Roll up the jar and wrap it until it cools.

As you can see in the photo, pickled bell peppers prepared according to this recipe can be used for stuffing:

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Ingredients:

1 kg bell pepper
fresh hot pepper and garlic to taste

For the marinade:

1 liter tomato juice
40 g salt
4-5 black peppercorns

Cooking method:

Carefully cut out the stem with seeds from the pepper. Blanch the prepared peppers in boiling water for 3-4 minutes. Let the liquid drain. Place the pepper tightly in a sterilized jar, add chopped hot pepper and garlic. Bring tomato juice to a boil, add peppercorns, salt, boil for 2 minutes. Pour boiling marinade over peppers. Roll up a jar of homemade pickled peppers and wrap until cool.

Ingredients:

1 kg bell pepper
1 kg apples
200 g onions
15 ml lemon juice

For the marinade:

1 liter of water
100 g sugar
30 g salt
50 ml 9% vinegar
50 ml vegetable oil
5 peas allspice
4 black peppercorns
pinch of cinnamon

Cooking method:

Wash the bell pepper, carefully cut out the stalk with seeds, blanch in boiling water for 2-3 minutes. Cut apples and onions into small cubes, sprinkle with lemon juice. Fill the peppers with apple filling and place in sterilized jars. For the marinade, bring water with spices, salt, sugar, and butter to a boil. Pour in vinegar and remove from heat. Pour hot marinade over peppers. Sterilize 1 liter jars for 15-20 minutes. Then roll up and wrap until cool. There is no need to turn over jars of peppers pickled for the winter according to this simple recipe.

Ingredients:

1 kg bell pepper

For the filling:

50-70 g dill
50-70 g parsley
40 g garlic
15 g fresh hot pepper
10 g sugar
20 g salt
50 ml vegetable oil
30 ml 9% vinegar

Cooking method:

To use this recipe for making pickled bell peppers, you need to rinse, dry, place on a baking sheet and bake in the oven until soft (it should darken slightly). Place the hot pepper in a bag, tie tightly and leave for 10 minutes. Then carefully peel and remove the core. Save the liquid released during baking. Grind dill, parsley, garlic and hot pepper in a blender, add salt, sugar, vinegar and oil. Place a little of the prepared filling into each pepper. Stuffed peppers Place in 0.5 liter jars, pour in the liquid released during baking. If it is not enough, add boiling water, filling the jars to the top, and sterilize for 15-20 minutes. Then roll up and wrap until cool.

Ingredients:

2 kg bell pepper
horseradish leaves
tarragon

For the brine:

1 liter of water
70 g salt
20 g sugar

Cooking method:

Wash the peppers and blanch in boiling water for 2 minutes. Then place tightly in a container, topping with horseradish leaves and tarragon. To make the brine, bring water with salt and sugar to a boil. Pour cooled brine over the pepper and place pressure on top. Leave at room temperature for 4-7 days. Then store in a cool place.

The following selection contains recipes with photos on how to pickle hot peppers at home:

Pickled hot green pepper.

Ingredients:

700 g hot green pepper

For the marinade:

1 liter of water
50 g sugar
30 g salt
20 ml vegetable oil
20 ml 9% vinegar
1 bay leaf

Cooking method:

For this recipe for pickled hot peppers, you need to wash the pods and do not remove the core and seeds. For the marinade, mix water, salt, sugar, vegetable oil, add bay leaf, bring to a boil. Place the peppers in the marinade, blanch for 7-10 minutes, then transfer to jars. Bring the marinade to a boil, add vinegar, pour in pepper. Roll up the jars, turn them over and wrap them until they cool.

Spicy hot pepper.

Ingredients:

700-900 g hot pepper
20 g garlic
5-6 peas of allspice
2 bay leaves

For the marinade:

1 liter of water
60 g honey
30 g salt
100 ml 9% vinegar

Cooking method:

Before pickling hot peppers, they must be cleared of stalks and seeds (it is better to work with gloves). Place the pods in jars, add chopped garlic and spices, pour boiling water over them, leave for 10 minutes. Then drain the water. Add honey and salt to it, boil for 2 minutes, pour in vinegar and remove from heat. Pour boiling marinade over peppers. Banks with hot pepper, marinated according to this recipe, roll up, turn over and wrap until cool.

Ingredients:

500 g hot pepper
20 g garlic

For the marinade:

350 ml water
150 ml 9% vinegar
100 g sugar
50 g salt

Cooking method:

To pickle hot peppers according to this recipe, you need to wash them and cut them into rings. Cut the garlic into slices. For the marinade, add salt, sugar, vinegar, and garlic to boiling water. Add hot peppers to the marinade and bring to a boil. Then transfer to a sterilized jar, pour in the marinade, roll up and wrap until cool.

Ingredients:

1 kg hot pepper
100 g celery greens
15-20 g garlic
4-5 bay leaves

For the brine:

1 liter of water
80 g salt

Cooking method:

To prepare pickled hot peppers for the winter according to this recipe, you need to place washed and dried celery greens at the bottom of the container. Place hot pepper pierced near the stalk, chopped garlic and bay leaf on top. Dissolve salt in boiling water and cool. Pour cooled brine over the pepper and place a slight pressure on top. Leave at room temperature for 5-10 days, stir occasionally. When the pepper turns light, it is ready. Place peppers in sterilized jars. Boil the water remaining from the fermentation and pour in the pepper. Roll up jars of hot peppers marinated for the winter according to this recipe, turn them over and wrap them for 2 hours.

Ingredients:

1 kg red hot pepper

For the marinade:

2 kg tomatoes
70 g sugar
40 g salt
50 ml vegetable oil
20 ml 9% vinegar

Cooking method:

If you want to pickle hot peppers for the winter using this recipe, you need to wash the pods and leave the core with the seeds. Grind the tomatoes using a blender or rub through a sieve. Bring the mixture to a boil, add salt, sugar, vegetable oil, boil for 15 minutes. Place the peppers in the marinade and cook over low heat for 15-20 minutes, then use a fork to scoop the peppers into jars. Bring the marinade to a boil, pour vinegar into it and remove from heat. Pour hot marinade over peppers. Roll up the jars, turn them over and wrap them until they cool.

Prick the hot pepper, place it in a fermentation container, sprinkle with chopped garlic and herbs. Pour in cold brine and set pressure. Leave at room temperature for 5-10 days. Then drain the brine, pour fresh brine over the pepper and store in a cool place.

Look at the selection of photos for recipes for hot pickled peppers:

Pickled hot peppers for the winter are an optional appetizer, included in the traditional list of housewives’ preparations. But I bet that if you taste the spicy, crispy, hot pod at least once, you will definitely appreciate it and contribute it. They say that every woman has a zest, then, by analogy, men have pepper. And mine, spicy and fiery and stunning, comes in jars.

The curious will be interested to know that in cold weather, a fragrant appetizer will not only diversify the menu, but also heal. Because the vegetable is wonderful and healthy in all respects, it contains substances that can protect you from colds.

Pickled hot peppers for the winter - cooking secrets

Each workpiece has its own nuances in proper preparation. Capsicum is not too capricious, there are few secrets:

You can marinate peppers of any variety and color - red, green.
Select the longest and thinnest pods, as they pickle faster, take up all the space in the jars, are much tastier than their larger counterparts, and in addition they look inviting and elegant.
Do not discard large specimens - cut into strips.
Before canning, cut off the dry ends of the pods, but be sure to leave at least a small tail - it will be convenient to hold while tasting.
If you don’t like too spicy a snack, soak it for a day in cold water. Don't forget several times given time change it and the excess bitterness will go away.
You can remove bitterness in another way, no less effective: pour pepper pods directly into jars hot water, and after 10 minutes, drain it.
If you don’t have enough pepper for a whole jar, don’t get confused, add strips of regular Bulgarian pepper; when prepared together, it will become spicy and no less tasty.

Hot peppers, marinated whole without sterilization

A recipe that captivates with its simplicity of execution, observing the correct proportions, you will get a wonderful appetizer for meat and first courses.

Take:

Hot pepper.
Water – 5 glasses.
Salt – 2 large spoons.
Sugar – 3 spoons.
Table vinegar – half a glass.
Dill, bay leaf, allspice, cloves, mustard seeds, parsley - choose spices at your discretion.

Marinate:

Wash the pods, dry and cut off dry ends. Please note: pruning should be done carefully so as not to damage the integrity of the pod. Don't touch the tail - you'll hold the treat by it.
Place the spices on the bottom of the jar and fill it with pepper pods to the top.
Boil water, pour into the jars and leave to steep for half an hour.
After this time, pour this water into a saucepan, boil with salt and sugar, and return it back to the jar.
Repeat this manipulation again, pour vinegar on the last one.
Roll the workpiece under an iron or nylon lid. IN lately I have learned to seal the preserves in jars with screw-on lids. They cost excellent, just a tip: pour the marinade to the top so that it overflows, and twist.

Pickled hot peppers in Georgian style

Well, Georgians know a lot about savory snacks, they know a lot about it and know how to cook - it’s not a sin to learn. Pickled hot peppers according to this recipe can become the “highlight” of any feast.

Take:

Hot pepper – 2.5 kg.
Parsley, celery - a large bunch.
Bay leaf – 4 pcs.
Garlic – 150 gr.
Sunflower oil – 250 ml.
Salt – 3-4 large spoons (to taste).
Sugar – 3 spoons.
Table vinegar – 500 ml.

Marinate:

Prepare the pods for pickling - cut at the base so that the marinade quickly soaks the pepper.
Pour water, oil, vinegar into the pan, add sugar, bay leaves, salt and let it boil.
Cook the pods in small portions for 6-8 minutes, not allowing them to float and turning them to ensure even cooking. Remove and place in a separate bowl.
Cool the marinade, add chopped herbs - celery and parsley, chopped garlic, and bring to a boil again.
Pour the marinade over the hot peppers and press down with pressure.
Leave the workpiece in the refrigerator for a day, then transfer it to jars and store.

Armenian hot pepper - quick recipe

If you don’t have enough spicy impressions in life, prepare a fiery Armenian pickled appetizer for the winter. In the Caucasus, pepper is treated with adoration; not a single more or less serious meal is complete without it. Grown in large quantities, fermented, pickled. They are affectionately called “tsitsak” and are picked at an early stage, when the pods are light green and not too hot. Just right for meat and borscht!

You will need:

Tsitsak – 3 kg.
Garlic – 250 gr.
Sunflower oil – 350 ml.
Apple cider vinegar – 500 ml bottle.
Salt – 100 gr.
Parsley - 2 bunches.

Step-by-step preparation:

Wash the pods and cut a cross at the base, place them in a wide container.
Chop the parsley, grind the garlic into a paste, add salt to the mixture, stir well and place the peppers there. Marinate for a day, covered.
Combine vinegar and oil and fry the peppers in the mixture in small portions.
Place the fried pods in liter jars and sterilize after boiling for 20 minutes.
Move the cooled workpiece into the cold. After a day, try it and admire it. It burns and makes you go crazy, but it’s impossible to tear yourself away.

Hot peppers marinated with honey for the winter

Incredible delicious preparation It will work if you supplement the marinade with two components that, at first glance, do not combine well with each other.

Take a liter jar filled with pepper: honey - 2 tablespoons, a spoonful of salt, apple cider vinegar - a glass. If not, take table apple instead, but only 6%.

Preparation:

Fill a jar with clean pods (cut a little at the tail), placing them tightly, and fill with marinade.
Prepare the marinade: add to vinegar required quantity salt, add honey and stir well.
The workpiece can be closed with a simple nylon lid and stored in the refrigerator.

Recipe for hot pepper in tomato

I call the preparation a tomato bomb, although the juice slightly softens the spiciness of the pickled peppers.

You will need:

Hot pepper – 1 kg.
Tomato juice with pulp, purchased or prepared yourself - 2.5 liters.
Salt – 30 gr. (spoon with top).
Sugar – 90 gr.
Ground pepper - ¼ teaspoon.
Garlic, gruel - large, topped spoon.
Vinegar 9% - tablespoon.
Sunflower oil - one and a half glasses.
Lavrushka – 5 pcs.

Marinate hot peppers in tomato:

Cut the pods and put them in jars.
Add salt, bay leaf, sugar to tomato juice and cook for 20 minutes. add garlic, pour in vinegar, let it boil.
Pour the boiling marinade into a jar and roll up.

Hot pepper marinated in Korean style

Korean cuisine cannot leave anyone indifferent. Keep the recipe, the only drawback of which is that you won’t be able to prepare hot peppers for the winter - this quick recipe, suggesting the same rapid use.

You will need:

Capsicum – 1 kg.
Garlic – ½ head.
Water – 400 ml.
6% vinegar – 70 ml.
Black pepper - a teaspoon.
Salt and sugar - half a large spoon each.
Ground red pepper - a teaspoon.
Ground coriander seeds – small spoon.

Marinate in Korean:

Place the pods in a jar and fill with marinade.

Prepare the filling: add spices and chopped garlic to boiling water and let it boil. After 2-3 days, the pickled peppers are ready.

Video recipe for pickled red capsicums

If you regularly prepare hot peppers for the winter, believe me, your mood will always be good, since the spicy pickled pods are a source of endorphin, a substance that ensures the production of the joyful hormone. May your home always be festive and delicious! With love... Galina Nekrasova.

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 a quantity 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, add 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. Preparing hot peppers for the winter without sterilization is a simple and quick way to 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.

Lenten and bland food is probably very, very healthy, but most people prefer something salty, sour, sometimes even spicy and, simply, hot. For those who are not afraid of a burning sensation on the tongue, there is hot pepper. This fruit is quite often used in homemade preparations for the winter in the process of pickling and salting. In addition, without it it is simply unthinkable to prepare the mega popular adjika today. You can prepare adjika from tomatoes, eggplants, plums and other vegetables and fruits, but you will certainly need to add at least a couple of hot pepper pods to them. You can also simply pickle or marinate hot peppers. If you find peppers of different colors, then the beauty will be extraordinary, and most importantly, you will be guaranteed a burning pleasure. If you want to make such spicy pepper preparations and with pepper at home, then all you need is just choose a recipe from our diverse collection and don’t be afraid to experiment.

Popular ways to prepare hot peppers

The best preparations for the winter with hot, hot peppers - recipes with photos

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kerescan - Oct 8th, 2015

Some of us prefer fresh cucumbers or a salad made from them, some like pickled or salted, some pickled from a barrel... and only lightly salted cucumbers are loved by everyone. They are moderately sour, saturated with the aroma of spices and garlic, firm and crispy. But is it possible to preserve this taste and aroma for the winter? You can, and this recipe will help with that. It is quite simple, but it makes it possible to preserve all the above qualities of cucumbers at home for the whole year.