When all of us familiar and beloved twists are ready, but still want to try something new, you can try to make such a wonderful dish. As a spicy lover, I often use recipes for pickling spicy peppers for winter - then enjoyment at its peak!
Today I want to share them with you. Today I will tell you how I close hot pickled peppers for the winter according to simple recipes.
The basic principles of pickling pepper
Cooking recipes vary, but the basic pickling rules are the same. They must be observed:
- carefully inspect the pods for rot or mechanical damage. They must be healthy;
- if you want to reduce the severity, then cut out the layers with seeds, scald the fruits or soak in cool water for a day;
- put spices whole, not chopped. Otherwise, the brine will be cloudy, which significantly reduces the palatability;
- do not use iodized salt, iodine contributes to the loss of color in the pods;
- for pickling you need vinegar, wine or apple cider is suitable. If neither one nor the other is not, then take a concentrated table;
- prepare the container for the blank. It is best to keep the snack in glass jars. Heat them in the oven or sterilize over steam to kill bacteria.
Do not forget to be careful, hot pepper is an insidious and even somewhat dangerous vegetable. It easily irritates the skin and swells the mucous membranes, so avoid direct contact. Use gloves when preparing, and at the end of the process, wash your hands thoroughly with soap and water.
Attention!
The pickled pepper acquires its final taste only 3 weeks after cooking.
Preparation
The taste and shelf life of the prepared workpiece depends on how correctly the ingredients are selected, all the necessary equipment and containers. therefore it is very important to choose juicy, elastic vegetables without damage, prepare dishes and jars with lids for salting.
Inventory
Before pickling hot peppers all necessary equipment should be prepared... To wash vegetables, you will need a wide basin, if the stalks are cut off, you will definitely need a knife and a cutting board.
When working with hot chili peppers you need to use protective gloveswhich will protect your hands from burns.
We recommend: Delicious recipes for fresh cabbage and carrot salads with vinegar
Ingredients
To make a spicy snack really tasty and aromatic, you need choose the right main ingredients. Peppers should be chosen firm, with thick walls, without traces of mold, rot and other damage.
It is best to choose fruits of the same size - they will be marinated equally and the appetizer will have a harmonious taste.
Also before pickling hot peppers you need to prepare coarse rock salt and water - the best option is considered to be spring, well or artesian.
Capacities
To marinate hot peppers for the winter, you need to prepare glass jars of a convenient volume, as well as lids - tin or nylon. The containers must be washed without fail - best of all with a soda solution.
Sterilization is carried out in any convenient way - by steam, in a microwave or oven.
A simple recipe
The most common way to pickle green peppers is to pour a little water over them, add vinegar, and roll up the container. Even a novice hostess can cope with this, because everything is extremely clear, and the cooking process itself takes no more than an hour.
Structure:
- 1 kg of pods;
- 3 tbsp Sahara;
- 2 tbsp salt;
- 1 liter of water;
- 100 ml of 9% vinegar.
How to cook:
Rinse the pods, dry and cut off the dried ends. Trim carefully so as not to damage the integrity. Do not cut off the tails located near the base, it will be convenient for them to hold the pod.
Fill a glass jar with sharp fruits, tightly stacking them in layers. Do not press hard, otherwise the skin will crack. Boil a liter of water in a saucepan, pour it quickly into a jar, and drain after half an hour. Repeat the procedure one more time. For the third time, add 100 ml of vinegar to a liter of boiling water, dissolve granulated sugar with salt and pour the liquid into the container until the fruits are completely covered. Without waiting for the marinade to cool, quickly roll up the jars, and after cooling, put them in storage.
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With oil for the winter
For serving with the first and second courses, and even for salads, pepper in oil prepared for the winter is suitable. An oily marinade is not at all worse than an ordinary one: the appetizer will stand in it for a long time, and its taste will remain for the whole winter. For packing, prepare small jars of 200-400 ml each, it is convenient to store a snack in them, and it will not take up much space in the storage.
Structure:
- 1 kg of pods;
- 3 garlic heads;
- tbsp salt;
- 2 tbsp Sahara;
- tsp peppercorns;
- vegetable oil - a glass;
- vinegar 9% - 100 ml.
How to cook:
Wash the pods, place them on a dry towel. Pierce the skin of each fruit with a toothpick in several places, this will help the vegetables marinate faster.
Prepare the marinade in a saucepan. To do this, first pour 100 ml of water into it, as soon as it boils, add butter, sugar, salt and peppercorns to it. Peel the garlic, clove and put in a saucepan, cook the marinade for another 2 minutes, then remove the garlic and pour in the vinegar.
Put hot pepper in a boiling marinade, reduce heat to a minimum, mark for 5 minutes. Do not allow a strong boil, otherwise the fruits will be damaged and boiled.
Then with the pickled mixture, put the garlic cloves in the same place. Roll up sturdy lids. Turn the cans over, wrap them in a blanket. After complete cooling (after about 1-2 days), remove the workpiece to storage.
On a note!
After opening, store the jar in the refrigerator, closing its contents with a regular nylon lid. So the workpiece will be stored for 2 months.
Cooking applications
Hot pickled peppers in cooking can be used to prepare a variety of extraordinary dishes, as well as an independent and self-sufficient snack. Pickled peppers are always crispy, and this quality is appreciated by many chefs and consumers. Hot pepper after processing slightly loses its "anger", but it still remains very tasty.
Pickled peppers go well with:
- meat (boiled, fried, baked);
- potatoes;
- fish;
- cheese.
Also, hot pickled peppers are added to various dishes, for example, in:
- soups;
- cold and hot snacks;
- salads.
The finished product is used for the preparation of savory pastes and dressings, as well as as a supplement to strong alcoholic beverages, in particular to vodka.
Vinegar recipe
Vinegar helps to neutralize the bitterness in the fruit, and also gives a pleasant sourness. The blank can not only be used as an appetizer, but used in cooking, for example, add pickled fruits when frying the rest of the vegetables for borscht, and then the broth will turn out to be rich in color and taste more interesting.
Structure:
- 500 g hot pepper;
- 2 small onions;
- garlic;
- tbsp salt;
- tbsp Sahara;
- a glass of vinegar 9%;
- a couple of bay leaves;
- ½ tsp oregano;
- 10 black peppercorns.
How to cook:
Dry the prepared pods from moisture, then put on gloves and cut them into circles or oblong plates. You can remove the seeds if you do not want the appetizer to turn out to be overly spicy.
Peel the onion, cut into thin half rings. Divide the garlic into cloves, remove the husk and cut into small slices. Combine hot mugs with onion half rings and garlic in one cup.
Pour 200 ml of water into a saucepan, put on fire. After boiling, put granulated sugar, salt, pepper with oregano and bay leaves in a saucepan. Cook for 3-4 minutes, then add vinegar, stir quickly, keep on fire for another 1-2 minutes and turn off the heat.
Put the vegetable mixture into sterilized jars, but not to the very top, but about 2/3 of the total volume, fill with hot marinade and screw the lids.
The appetizer is almost ready, you can take a sample already on the third day after cooling down. You can store it in the refrigerator or cellar, but if you leave the jars at home in room conditions, their contents will also not deteriorate for a long time.
Medical use
Bitter pickled peppers are used not only in cooking, but also in medicine. Scientists have been able to prove the fact that regular consumption of hot pepper in any form (including pickled) can activate brain activity and increase blood circulation.
Traditional healers and allopathic doctors recommend using hot peppers in fresh, dried and pickled form for diseases that are associated with lack of appetite. Even a small piece of delicacy allows you to awaken the need for food in a person due to irritation of the oral mucosa and the secretion of gastric juice.
There is also evidence that pickled peppers, which are made from a spiced vegetable, stimulate the production of the "happiness hormone", scientifically, endorphins. The pungent taste irritates the receptors of the tongue, the walls of the esophagus and the sphincter of the stomach. This triggers a mechanism for sending a signal to the brain that the human body should begin active work to eliminate the stimulus and start metabolism. Also, the hormone endorphin has long been known to physicians as a stimulant of the immune system.
Along with the enhancement of metabolic processes in the body, pepper flavanoids, which are practically unchanged in the pickled product, have a relaxing effect. This pepper makes it possible:
- Reduce pain, such as vasospasm that causes seizures
- relieve headache;
- get rid of a depressive state;
- increase muscle tone;
- increase vitality.
That is why hot pickled peppers are beneficial during the period of "rampant" of acute infectious diseases provoked by viruses or bacteria, because the substances from the product can enhance the overall resistance of the body.
Scientists have proven that pickled peppers speed up the digestion process in the same way as a fresh product. It is thanks to this that people who regularly consume a delicacy in their diet have the opportunity to maintain their slimness and attractive body shapes.
Recipe without sterilization
If you don't have time to bother with the preparation of containers, you can save time and prepare the pepper without sterilization. Rinse storage jars well with baking soda and laundry soap, this will kill bacteria.A snack prepared according to this recipe will last at least 3-4 months in cool conditions.
Structure:
- 350-400 g of spicy fruits;
- 2 glasses of water;
- tbsp Sahara;
- ½ tbsp salt;
- 2-3 bay leaves;
- dill grains - a pinch;
- mustard seeds - a pinch;
- 100 ml wine vinegar.
How to cook:
First, rinse the fruits, put them in a cup filled with boiling water, and wait 20-30 minutes, remove the pepper and lay on a towel.
Pour the indicated amount of water into a saucepan, put on fire. As soon as it boils, add sugar and salt to it, add lavrushka and other spices, cook for 2-3 minutes, finally pour vinegar into the mixture and remove the utensils from heating.
Fold the pods into a clean, dry jar, cover with hot brine and roll up. When the snack has cooled down, store it in the basement.
Attention!
To prevent the container from bursting from the hot marinade, heat it up a little in the microwave or oven.
Pickled hot pepper in Georgian style
Georgian cuisine involves a variety of appetizers with spices and aromatic condiments, so pickled peppers can be found in almost every home. Georgians know how to cook it correctly, so that the fruits are not only spicy in taste, but also soft with a subtle pleasant aroma.
Structure:
- 2 kg of pepper;
- a bunch of celery;
- a bunch of parsley (you can use cilantro);
- 5 bay leaves;
- 3 garlic;
- 250 ml of vegetable oil;
- 3 tbsp salt;
- 3 tbsp Sahara;
- 2 cups apple cider vinegar
How to cook:
Cut the washed pods slightly at the base with a sharp knife so that the brine can penetrate inside. Prepare the marinade: mix water with vegetable oil in a saucepan, add salt and pepper to the liquid, then bring to a boil, keep on medium heat for 2-3 minutes, pour in vinegar and add bay leaves. Do not turn off heating.
Put the peppers in a boiling brine and cook for 5-6 minutes. Use a slotted spoon to turn them over and stir occasionally, but be careful not to damage them. Then remove the pods, put them in a colander and let the marinade drain.
Put the saucepan with the marinade back on the stove. While its contents are heating, chop the herbs, then transfer the fragrant herb to the marinade and let it boil for 2-3 minutes.
Fold the peppers tightly into sterilized glass jars, pour the hot pickling mixture to the very edges so that there is no air left. Leave the snack to cool at room temperature. Hot peppers in Georgian style go well with other dishes of the national cuisine. It is often served with lobio, braised pork, lamb and beef. The appetizer can be added to soups and pilaf.
On a note!
So that the appetizer does not turn out to be very spicy, do not remove the skin from the garlic cloves, marinate directly in it.
How to choose and prepare a pepper
Red chili peppers are often used in various dishes, but the following varieties are best for preserving such a snack:
- Habanero;
- Anaheim;
- Jalapeno;
- Serrano;
- Poblano.
When choosing ingredients for a dish, you should carefully examine the products from all sides for signs of such unfavorable signs:
- external damage;
- spots of various sizes;
- darkening;
- drying out areas.
Pickled peppers in Armenian
Fans of Caucasian cuisine will undoubtedly like the recipe for an appetizer in Armenian. The pepper turns out to be moderately spicy and spicy, and the method of its preparation is clear and simple. The indicated amount of ingredients is calculated for a liter jar, but you can prepare more, just keep the proportions.
Structure:
- 500 g of pods;
- 4-5 garlic teeth;
- glass of water;
- 3 tbsp vegetable oil;
- 3 tbsp vinegar;
- 3-4 sprigs of fresh dill;
- 2 bay leaves;
- 3-4 peas of allspice;
- tbsp granulated sugar;
- 1.5 tsp salt.
How to cook:
For cooking, take fresh beautiful pods, wash, cut into slices, and remove the seeds. Do not make the pieces small, it is enough to cut each fruit into 4-6 equal parts. Rinse the dill, dry on a towel and chop with a knife. Peel the garlic and chop finely.
Take a stewpan with a thick bottom, pour about 200-250 ml of water into it, put it on to heat. Pour in oil with vinegar after boiling, add spices. Place the pepper in the marinade last. Blanch the wedges for at least 3-4 minutes to soften the skin. Leave the marinade on the stove, remove the lavrushka from it.
Place finely chopped dill on the bottom of the sterilized jar so that it covers the entire bottom. Then add the minced garlic, but only ½ part. Put pieces of pepper in a jar, fill almost the entire volume with them. Finally, lay out a layer of garlic and dill again and cover with hot brine.
Put a rag in a large saucepan, place the jar on it and fill the pan with water so that the jar is covered up to the shoulders. Put the pan to heat over medium heat, after boiling, mark 15 minutes and sterilize the snack during this time. When finished, turn the lid on the appetizer; you do not need to wrap it in a blanket. After cooling down, place the blanks in a cool place. Bon Appetit!
Ogonyok salad
Especially popular is a simple recipe for making pickled hot peppers with onions under the Ogonyok salad. For him you will need:
- 10 green pods of hot pepper;
- 10 chili;
- 5 garlic cloves;
- 4 onions;
- 2 bay leaves;
- 2 cups 5% vinegar
- 2 dessert spoons of sugar;
- 1 dessert spoon of oregano;
- 2 dessert spoons of salt.
How to ferment:
- Green and red peppers are washed, peeled, cut into rings.
- Garlic and onions are husked.
- Garlic is passed through a meat grinder.
- Vinegar is poured into the pan, salt, sugar, oregano, bay leaves are poured into it. Everything is mixed and heated until the sugar and salt granules are completely dissolved.
- The onion is cut into half rings.
- The garlic, onion and peppers are mixed and then poured into the resulting marinade. The whole mass is thoroughly mixed and distributed among sterilized jars, closed with a lid.
After a day, such a salad can already be eaten. Sprinkle canned vegetables with oil before serving.
Pickled hot peppers - lick your fingers
Hot peppers are juicy, spicy and incredibly tasty when pickled using the method below. A few rings can be put on a sandwich or as a pizza filling, and a new flavor will immediately appear. It takes no more than half an hour to cook.
Structure:
- 1 kg of hot hot pepper;
- 1.5 liters of water;
- 150 ml of apple cider vinegar;
- 3 tbsp coarse salt;
- 12 garlic cloves;
- 1.5 tsp cumin.
How to cook:
Take the fruits of red and green, so the blank will look more interesting in the jar. Rinse them, prick the skin with a toothpick. Peel the garlic, put 4-5 cloves on the bottom of the jar. Cut the pepper into circles along with the seeds. Place the circles in the jar, filling up to the shoulders.
Grind the cumin in a mortar. Pour water into a saucepan, bring to a boil, then pour salt with granulated sugar and caraway seeds there, pour in vinegar. As soon as the contents boil, mark for 2-3 minutes, and then remove the pan from the heat. Pour the contents of the jar with hot marinade until the circles are completely covered, put the remaining garlic on top.
Sterilize for 10-15 minutes so that bacteria are definitely not in it. Then screw the lids back on and, after cooling, put them in storage. The shelf life of the snack after sterilization is at least 6 months, but, as the hostesses assure, the pickled pepper can stand up to a year. However, as practice shows, the snack will definitely not stagnate for a long time without attention, it is eaten almost immediately.
On a note!
If you do not have a basement or garage, then you can store the blank for the winter at home, but only away from heating radiators and heaters.
Helpful hints
Bitter peppers are red and green. They can be preserved for the winter both separately and together, which gives the appetizer a more spectacular appearance.
We bring to your attention some useful tips from experienced housewives:
- If you do not have enough hot pepper fruits, supplement the preparation with Bulgarian. During the time it is stored, the vegetables will acquire a uniform taste.
- Pods of the same size are equally soaked with marinade. If you have several large pieces, just cut them into pieces.
- The tails of the pods are not removed during cooking.
- If you do not like the taste of the fruit that is too bitter, then they can be soaked in cold water for a day to neutralize the excessive bitterness.
Homemade hot pepper preparations are not only tasty, but also very useful. Experiment, cook and enjoy the wonderful hot pepper flavor in winter.
