In recent years, such a blank as has become increasingly popular. There are no less ways and technologies for pickling spicy than sweet Bulgarian. They differ among themselves in the technology itself - with the help of sterilization and without sterilization, the composition of marinades, and additional ingredients that are used in the preservation process.
Therefore, it becomes obvious that spicy prepared according to a particular recipe will have a different taste and spiciness. The most frequently asked question among housewives who are going to pickle it for the winter is the question about pepper varieties. Are all varieties of hot peppers suitable for canning?
For harvesting for the winter by conservation, any variety is suitable. It can be both green and red peppers of different varieties, ranging from large and long pods to decorative room pepper "Spark". Marinated hot peppers for the winter, a step by step recipe the preparation of which I want to offer you, will be prepared in a sweet and sour marinade, without sterilization.
Ingredients for a half liter jar:
- Hot pepper - 200 gr.,
- Parsley - 2-3
- Black peppercorns - 3-4 pcs.,
- Garlic - 2-3 cloves
- Bay leaf - 1-2 pcs.,
For marinade:
- Water - 1 liter,
- Salt - 1 tbsp. spoons,
- Sugar - 2 tbsp. spoons,
- Vinegar - 3 tbsp. spoons.
Pickled hot peppers for the winter - a simple recipe
Wash hot peppers. Cut the stalks almost under the spine.
Wash the parsley and peel the garlic cloves.
Wash the jars thoroughly. Sterilize them. Leave the lids on for now. If for other conservation you can use nylon steaming lids, then hot pickled peppers for the winter are closed only with metal seaming or screw lids. At the bottom of clean jars, put peppercorns, garlic cloves, parsley sprigs, bay leaf.
Lay the hot pepper pods tightly in rows.
It remains to prepare the marinade and pour pepper over it, as well as sterilize the lids. Put the lids in a bowl or saucepan and cover with boiling water. Let lie down and steam for about 2 minutes. The marinade for strictly pepper will be classic - water, salt, sugar and vinegar. Add salt, sugar and vinegar alternately to boiling water.
Let the marinade simmer for 2-3 minutes. It is not recommended to boil it for more than five minutes, as the vinegar begins to lose its qualities. Pour hot peppers with hot marinade. Seal jars with prepared lids. Hot pepper marinated for the winter in vinegar ready. We turn the jars of pepper over, put them on the lids and wrap them warmly. Leave it until completely cooled. After the jars of pepper have cooled, we take out the pepper for further storage in a cold room.
Pickled hot peppers for the winter. Photo
I offer you a few more recipes for pickling hot peppers for the winter. Consider first the most popular recipe for pickled hot peppers for the winter in Armenian. This recipe is very similar to the recipe for pickled hot tsitsak pepper, which is served in Armenia to. But unlike him, the pepper will be preserved in jars, and will pickle in the winter without fermentation.
Ingredients:
- Hot pepper - 1 kg.,
- Carrot - 3 pcs.,
- Parsley - a small bunch
- Dill - a small bunch,
- Garlic - 2 heads,
For marinade:
- Water - 1 liter,
- Vinegar 9% - 4 tbsp. spoons,
- Salt - 2 tbsp. spoons,
- Sugar - 2 tbsp. spoon,
- Sunflower oil - 100 ml.,
Pickled hot peppers for the winter in Armenian - recipe
Wash hot pepper pods. Cut them into two pieces. Separate the seeds and stem. Wash the parsley and Finely chop them. Peel the garlic cloves. Finely chop them with a knife. Grate the peeled carrots on a fine grater.
In a bowl, mix greens, chopped carrots and garlic. Add all the ingredients listed in the ingredients to boiling water. Boil the marinade for 2-3 minutes. Sterilize jars and lids for pickling hot peppers in a convenient way.
Put a layer of hot pepper on the bottom of the jar. Cover it with a mixture of herbs and garlic. Alternate layers until the jar is filled to the very neck. Next, fill it with marinade and roll up. After that, turn over the jars with hot pickled peppers in Armenian style and cover until completely cooled.
It has a very unusual simultaneously spicy and sweet-sour taste. hot pepper marinated for the winter with honey.
Ingredients:
- Hot pepper - 500 gr.,
- Allspice peas - 2-3 pcs.
For marinade:
- Water - 1 liter,
- Salt - 1 tbsp. spoon,
- Honey - 3 tbsp. spoons,
- Vinegar 9% - 3 tbsp. spoons,
- Sunflower oil (refined) - 2 tbsp. spoons.
Hot peppers marinated for the winter with honey - recipe
Wash the hot peppers. The stem can be either cut or left. Place them in clean sterile jars. Add black peppercorns. Scald the lids with boiling water and cover the jars with them.
Add honey, vegetable oil, vinegar and salt to boiling water. Boil the marinade until the salt is completely dissolved. Pour jars of pepper with hot marinade. Seal and cover with something warm.
That's it, now you know how to pickle hot capsicum for the winter. It remains only to choose the right recipe and start preserving it. I would be glad if these pickled hot pepper recipes come in handy in the future.
Pickled hot peppers are the perfect appetizer for those who love spicy dishes and sauces. It turns out very fragrant and appetizingly bright. While the season has not yet left, we will tell you how to make a preparation of bitter capsicum for the winter. The recipe for canning without sterilization, therefore, will not be very time-consuming.
recipe for pickled hot peppers in pods with oil and garlic
This fiery pepper sailed to Europe on the ship of Columbus. His doctor brought this unusual vegetable as a gift for the Queen of Spain. They were in no hurry to cook pepper, at first the courtiers used it as a decoration for hats. But very soon, fiery pepper was “tasted” and began to be added to a variety of dishes and sauces.
According to Mexicans who love fiery snacks, hot pepper enlightens the mind, stimulates the appetite and promotes excellent digestion. After pickling, the fiery taste of the pepper softens, but it still remains sharp. Garlic gives the pickle an appetizing flavor. Pickled peppers prepared according to this recipe will be an excellent snack for unleavened cereals, borscht and strong drinks.
If you don’t like spicy snacks, then according to the same recipe, you can pickle sweet peppers deliciously. A few jars of mouth-watering marinades will successfully diversify the menu, so have time to cook them before the pepper season is over.
Ingredients:
- bitter capsicum - 1 kg;
- garlic - 3 heads.
For marinade:
- 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 to a shine and sterilize.
Wash hot peppers in running water, let it drain and dry. Prick each peppercorn in several places with a fork or toothpick. So the chili will be better saturated with the marinade, and there will be no excess air left in the jars.
Garlic must be peeled (or add unpeeled part), rinse and leave the cloves intact.
To prepare the marinade, dissolve salt in water, add oil, vinegar, sugar, ground pepper and bring to a boil. Boil the garlic and hot peppers in the marinade for 5 minutes after boiling in batches.
Arrange pepper and garlic cloves in jars, pour marinade, roll up.
Turn the jars over, wait for cooling and put them in the cold, best of all, in the basement. If you leave the peppers warm, 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 to their favorite dishes to give them a nice piquancy. Pepper, added in a small amount, will decorate the taste of meat dishes and vegetable stews. In addition, it will also be a good addition to the barbecue. Crushed pepper product can be added to sauces and soups.
As for the additional ingredients for pickling, you can add at your discretion: bay leaf, celery or coriander seeds.
By the way, hot chili is in the TOP of the most effective aphrodisiacs. If your loved one is not indifferent to spicy dishes, then invite him to try your delicious pickled peppers at dinner!
Thank you mom for the recipe and photos!
Sincerely, Anyuta.
You might like the recipe for Pickled Peppers in Wine Vinegar:
Step 1: Prepare hot peppers.
Important: all work with pepper should be carried out in plastic gloves and be careful, because if it gets on the mucous membrane, the juice can cause severe irritation and even burns.Put the peppers in a colander and rinse with warm running water. Fix it on weight and wait until all excess water drains. Now make small through cuts right under the stalk without cutting it off. This is necessary so that air does not remain inside the peppers. Very long tails can be cut off to keep them out of the way when placing the peppers in the jar.
Step 2: Prepare pickled hot peppers.
Put prepared hot peppers in a jar, tightly to each other. Boil the indicated amount of clean water in a saucepan, and then carefully pour the contents of the jar into it. Soak the peppers in hot water for 10 minutes. This should be enough for the jar to cool down and be able to take it without burning yourself.
Pour the water back into the pan, add salt and sugar to it in the indicated proportions. Bring the liquid to a boil, then pour in the vinegar and return it to the jar.
Close the peppers with a lid and wrap, thereby completing the preservation. It remains only to wrap the workpiece with a towel, turn it over and wait until it cools down. Usually it takes a day, after which the workpiece must be turned back and left for storage until the time comes to serve the peppers to the table.
Step 3: Serve pickled hot peppers.
Pickled hot peppers are served as an appetizer for fresh, salty or fatty dishes, as well as for various meat dishes and strong drinks. It is best to simply put the prepared pods in a separate dish, decorating them with fresh garlic cloves or pickled tomatoes. Thrill-seekers will definitely appreciate the piquant taste of peppers prepared according to this recipe.
Bon appetit!
If desired, bunches of fresh herbs, cloves, bay leaves and unpeeled garlic cloves can be added to each jar.
The recipe indicated here can be called basic, because on its basis we can create our own, which caters specifically to your desires and the desires of your family.
Also in each jar you can add bell pepper, cut into thick stripes. As a result of conservation, it will also become saturated and become pungent.
In order for canned peppers to be stored for as long as possible, carefully process, sterilize the jars before harvesting.
Almost every good housewife makes preparations for the winter. In the ripening season of vegetables, you really want to keep the colors of summer on your table and in the cold winter season. Now you can buy any pickles in the store, but they will not have the main ingredients - love and care, without which no homemade dish can do.
One of the types of pickled blanks is hot capsicum. It will be discussed in this article.
Why Harvest Hot Peppers
The benefits of this spicy vegetable include a rich content of carbohydrates, proteins and fats. These are one of the main components of the human body and the need for them always exists. In addition, thanks to this vegetable, vision improves, circulation and reduces the likelihood of nervous breakdowns. Due to the sharpness of taste, this indispensable product dulls pain.
In addition to the health benefits, this vegetable is a pleasure for lovers of spicy food with its taste alone.
All these useful components of a savory product are not available to people with stomach problems. Acute in diseases such as gastritis, pancreatitis, is contraindicated. This is his only downside.
Having dealt with the reasons for harvesting vegetables for the winter, let's move on to the main topic - pickled hot peppers, recipes for its preparation.
Safety
Before starting work, do not forget about protection. Hot peppers can be very irritating to the skin with prolonged contact. And if there are even small and imperceptible abrasions or cuts on the hands, the pain will be very strong, and even if the traces of the burning product are thoroughly washed off, the sensations will remain for a long time. The components of this vegetable will remain inside the wounds, and it will not work to wash the microcracks with soapy water.
Plus, this vegetable with its aroma can annoy respiratory tract, causing sneezing or even burning the nose and throat. To avoid unpleasant consequences, it is better to stock up on a medical face mask and a pair of gloves.
The easiest hot pepper recipe for the winter
To create this dish you will need the following products:
- hot capsicum - 1 kg;
- salt - 1.5 tbsp. l.;
- sugar - 1.5 tbsp. l.;
- vinegar 9% - 3 tbsp. l.;
- hot water - 1.5 liters.
The vegetable should be tightly packed in a prepared jar and pour boiling water. When the workpiece has cooled enough to be handled, drain the liquid into the pan. Add salt and sugar there. Boil and remove from heat. Without waiting for the liquid preparation to cool down, pour in the vinegar. Pour marinade into jars with pepper. We close the finished dish with a lid, this is always done when canning. Wrap a jar of canned hot peppers in a towel or other similar cloth and leave in this form for a day, turning the lid down. After that, you can send the pickled dish to wait for the cold winter.
Pickled Hot Pepper Recipe Without Vinegar
If in the first version the preparation for winter is ready in a day, then the pickling process without vinegar will take 8 days. Long, but for opponents of the vinegar preservative, this recipe will be to your liking.
You will need the following products:
- hot vegetable - 1 kg;
- salt - 8 tbsp. l. (3 times);
- water - 1 liter (3 times).
Wash the vegetables, cut off the green tails and put in a convenient large dish. Boil water with salt and send hot to pepper. Press the workpiece with any suitable load and wrap it with a towel and leave for 3 days. After exposure, the solution must be drained and the whole procedure repeated. Only this time it will be infused for 5 days. Drain the brine again and distribute the vegetables in jars. Pour in exactly the same solution, but this time roll up the jars. Remove closed jars so as not to be tempted and open when winter comes.
Such simple recipes, which are presented above, can be diversified by any spices according to your taste and desire. Garlic, fresh and dried herbs, bay leaf, you can add peppercorns. A variety of additional ingredients will only spice up a spicy snack.
Recipe for pickled spicy snacks for the winter
For special connoisseurs of spicy snacks, this is just the perfect recipe. Peppers prepared according to this recipe are perfect as additive to garnishes, and will become a full-fledged dish on the table.
It is required to prepare the following products:
- hot pepper - 1 kg;
- seasonings (bay leaf, allspice, dried dill and garlic) - to taste;
- honey - 1 tbsp. l.;
- olive oil - 1 cup (200 ml);
- apple cider vinegar - 1 cup (200 ml).
Rinse capsicum, put dry vegetables in rows in a jar, pressing tightly. Each row is laid with prepared seasonings, namely garlic slices, dried herbs and sweet peas. After dense filling, fill the workpiece with a mixture of vinegar, oil and honey. Close the finished product with a lid, carefully wrap it with a warm towel and leave it like that. in warmth for 3 weeks. After the time has passed, remove the finished snack in the refrigerator or other cold place. The most difficult thing left is not to touch the spicy vegetable until winter!
Hot pepper recipe. Tomato snack for the winter
A vegetable appetizer will be a wonderful decoration for any table and will suit any dish. Good alternative to the famous adjika. An excellent combination of hot pepper with tomato is distinguished not only by its amazing taste, but also by its attractive appearance.
You need to prepare the following ingredients:
- hot peppers - 1.5 kg;
- fresh tomatoes - 3 kg;
- vegetable oil - 1 cup (200 ml);
- sugar - 1 cup (200 ml);
- garlic - 15–20 cloves;
- vinegar 75% (essence) - 1 tsp;
- parsley - 100 gr;
- salt - 1 tbsp. l.
Rinse the tomatoes and pass through a meat grinder or blender.
Wash the peppers and cut into pieces large parts without removing the seeds. Pour into sterilized jars and set aside.
Pour the tomato into a saucepan and put on fire until it boils. As soon as the first bubbles appear, add sugar, butter and salt. Leave for another 15 minutes over medium heat.
At this time, chop the herbs and garlic. As soon as the liquid has changed its color, add prepared foods and vinegar essence. Remove the finished marinade from the stove and pour into the prepared hot vegetable. Close the jars and leave at room temperature until completely cool.
Store prepared snacks in cool place before winter.
English hot pepper recipe
Here is another way to pickle a vegetable for the winter. The English recipe is distinguished by adding to the marinade malt vinegar. It is prepared on the basis of barley grains. The British make three types of this vinegar: light, dark and transparent. The latter type is needed in this recipe because of its ability to preserve the natural color of the pickled product.
Prepare these foods:
- hot pepper - 40 pcs.;
- brown sugar - 100 gr;
- black peppercorns - 15 pcs.;
- allspice peas - 15 pcs.;
- bay leaf - 2 pcs.;
- thyme - 4 sprigs;
- malt vinegar - 300 ml;
- red onion - 2 pcs.;
- sweet pepper (red, yellow, green) - 2 pcs.
Wash and dry vegetables first. Bitter vegetable cut into rings ( do not remove seeds). Chop the peeled onion into thin half rings, and sweet pepper into strips. Mix all the ingredients and put into jars.
Pour vinegar into a saucepan, add all other ingredients to it and boil. Pour the hot marinade into prepared containers and cork the jars. After cooling, English hot peppers are ready to wait for winter.
If the product is needed for permanent home use, then the marinade after boiling should be cooled and poured into the vegetable mixture. The dish will be ready to eat the very next day.
Roasted Hot Pepper Recipe
Another type of snack comes from Georgia. A piquant vegetable will delight thrill-seekers in the cold winter, warming and raising immunity.
You need the following products:
Peel and wash vegetables. Pierce the pepper with a knife along the entire length in several places.
Pour plenty of oil into a hot frying pan and put a burning vegetable. If the pan is small, divide the cooking into several times. You need to fry the vegetable on both sides until light golden brown, then cover with a lid and put out within minutes. Transfer the finished product to a convenient dish and set aside.
Add honey and sugar to the remaining butter. Chop the garlic and greens and send there too. Stir the mixture thoroughly and leave to cool completely. Add vinegar.
Divide the pepper into jars, tamping well. Pour cold marinade. If it turned out to be less than the required amount, then you should distribute it evenly and add a little cold boiled water.
Leave the finished dish in the refrigerator for a day, then roll up and put away for storage.
Korean Hot Pepper Seasoning Recipe
Koreans are famous for their love of spicy food. This burning taste in their cuisine is present in everything from vegetables to fish. The main secret of the piquancy of Asian dishes lies in the seasoning, the recipe of which is presented below.
We need the following products:
For better cleaning, it is better to soak the garlic first in cold water and leave it to soak overnight.
Wash vegetables. Cut the bell pepper and remove the seeds and white veins. Remove the stalk from the hot pepper and cut into several pieces for convenience. Seeds can be removed if desired. Peel the garlic.
Skip it all through meat grinder by alternating ingredients. This way they mix together. Season generously with salt and mix. Leave it like this for an hour.
Arrange the finished seasoning in jars, roll up and send for storage.
Such a seasoning is stored for several years and does not lose its qualities, even if it stays for several winters in a row.
Great for any dish not only Korean cuisine, but also any other.
Above are recipes whose main ingredient is the spiciest vegetable. But this type of pepper is even more common as a spicy addition to various types of marinade. So, for example, it is added to adjika, when preserving a sweet fellow, green tomatoes.
In addition to preservation, hot pepper dried, which also contributes to the preservation for the winter and ease of use at home.
The variety of uses for hot peppers in cooking is vast, but nothing compares to a homemade pickled vegetable, opened from your own stocks in the cold of winter. It's delicious, healthy, and brings back memories of hot harvest days.
It can be noted that if you suddenly want to try pickled hot peppers for the winter, the recipes above are perfect for you.
Hot pepper as a seasoning is much more often used in southern countries: its fruits are added to meat, fish, and vegetables. The beneficial properties of the product made the Europeans reconsider their attitude towards these burning pods. Alcohol tincture from it helps with intestinal upset, because it has a broad antibacterial effect. Chile is a great appetite booster. However, there is a caveat: only people with healthy digestive organs can use this seasoning. To soften the sharpness of the fruit and at the same time preserve all the useful properties, canning will help.
hot pepper marinade
Pickled hot pepper perfectly complements the taste of many dishes in a cold mean winter. The recipe is simple, and the preparation of this seasoning does not take much time: the appetizer is quite spicy, so a family will need several small jars.
Ingredients:
- peppers;
- 1 liter of water;
- 25-30 g of salt;
- vinegar 9% - 1 tsp;
- spices at will;
- 20-25 g of sugar.
How to cook:
- Sterilize jars and lids for rolling, wash the pepper thoroughly and dry it on a paper towel. If the fruits are used whole, then the pepper should have intact pods, tails can be left, so the peppercorns look more beautiful.
- Spices are added at will: mainly garlic, allspice, peas, horseradish (root or leaves), dill, basil, cherry or currant leaf. In addition, you can put cloves stars and a small piece of cinnamon, but do not overdo it.
- Now you should prepare the marinade: for this you will need to mix water, salt and sugar, bring to a boil and wait for the bulk ingredients to dissolve.
- We put fruits and spices in prepared jars and pour it all with boiling marinade.
- Let stand for 5 minutes and pour the marinade into a saucepan.
- As soon as the liquid boils again, repeat the procedure.
- We do the same for the third time.
- Before rolling, add 1 teaspoon of 9% vinegar to each jar.
- Cover jars with warm material until completely cooled.
Such a blank will be perfectly preserved at room temperature. If you preserve hot peppers in liter jars, then you can add small tomatoes and slices of sweet bell pepper there, the fruits are extremely tasty.
Pickled hot peppers from Georgia
Such an ingredient will spice up any dish, among other things, this dish is an excellent prophylactic against colds.
Ingredients:
- peppers;
- 3-5 peeled garlic cloves;
- 2-3 pieces of black and allspice;
- clove asterisk;
- 40 g of salt;
- 50-60 g of granulated sugar;
- 5 g of vinegar 9%;
- a few pieces of horseradish.
Cooking process:
- We put the washed and dried pods of bitter pepper in prepared jars, which should be scalded with boiling water and dried.
- We put spices and herbs between the fruits. You should not fill the jar to the very edge, it is enough to fill it "up to the hanger".
- Now fill the vessel with boiling water and leave for half an hour.
- The spice flavored water is great for making a marinade. Drain the water from the jars into a saucepan.
- We dissolve salt and granulated sugar in the liquid, put the pan on the fire, bring to a boil. For conservation, it is best to use enamelware.
- Pour boiling marinade over peppers again and let stand for 10 minutes.
- So that the banks are preserved all winter and do not deteriorate, we do the same thing again.
- Now the jars can be rolled up, but before that we add 5 g of vinegar with a strength of 9% to each vessel.
The workpiece will quietly stand until spring, even at room temperature. If such an appetizer seems too spicy, then hot peppers can be pre-soaked in cold water: the more often you change the water, the softer the taste of spicy fruits will be.
Korean Recipe
are extremely popular dishes and are in great demand among the population. Any hostess, even a beginner, can prepare such a salad. Vegetables can be very diverse, but the dressing is almost the same everywhere: seasonings, vinegar and sunflower oil, in which onions were previously fried.
To prepare the twist, you will need:
- 1 kg of hot pepper, red or green;
- half a head of garlic;
- 70 ml 6% vinegar;
- half a tablespoon of salt;
- half a tablespoon of sugar;
- 1 teaspoon red ground pepper;
- 1 teaspoon black ground pepper;
- 1 teaspoon coriander seeds;
- 400 ml of water.
If you are preparing hot peppers for storage in the winter, then the jars must be sterilized, and if you intend to use immediately, then you can skip the process of disinfecting the dishes.
Cooking process:
- First, table salt and granulated sugar are dissolved in water.
- Put the dishes on the fire, after boiling, add pepper, red and black, chopped garlic and coriander.
- Vinegar is poured into the pan last, before pouring marinade over peppers.
- The jars are cooled and after three days you can enjoy ready-made peppers.
With vinegar and honey
To prepare this wonderful appetizer you will need:
- hot pepper - 5 kg (prepare pods of different colors);
- 250 g of honey (even candied honey can be used, but it is better to melt it in a water bath or in a microwave oven);
- 1 liter of 6% vinegar;
- 360 ml of sunflower oil (you can take less, but in this case you need to add water);
- 2 teaspoons of table salt;
- 2 heads of garlic, to be peeled
- spices to taste (allspice peas, bay leaf, cloves).
How to cook:
- Place the washed vegetables tightly in glass jars.
- Prepare marinade from vinegar, oil and salt.
- Honey is placed at the rate of 2 tablespoons per 1 glass of vinegar, but the sweetness can be adjusted to your liking.
In this form, the workpiece can be stored for a long time without seaming, but the jars should be kept in a cold place: it can be either a refrigerator or a cellar.
"Honey Taste"
Hot red pepper can compete with the usual pickled cucumbers and tomatoes. An unusual appetizer of bright color is perfect for meat dishes. For those who prefer spicy dishes, pickled bitter peppercorns will become indispensable preparations for the winter. In order for the appetizer to have a rich aroma, honey must be taken natural. Its delicate texture will give a silky marinade and a beautiful golden color.
Ingredients:
- 3 kg of bitter red peppercorns;
- 500 g of vinegar;
- 500 g of vegetable oil;
- 400 g of honey;
- 40 g of salt;
- laurel leaves;
- black peppercorns.
Cooking process:
- Prepare containers: glass jars must be sterilized.
- Lay the bottom of the jars with bay leaves and a few peppercorns.
- Wash the fruits, dry and clean the seeds.
- Cut the peppercorns into three segments and fold them into each other like a nesting doll.
- In a saucepan, mix sunflower oil, honey, salt, vinegar. Put the container on the fire and bring to a boil.
- Pour the peppercorns with the prepared marinade.
- Sterilize jars for 10 minutes and roll up.
- You can store both in the cellar and in the refrigerator.
You can put a few cherry tomatoes in a jar of hot peppercorns. Tomatoes of the same color will also acquire a sharp and rich taste.
Hot pepper at home
A spicy appetizer diversifies the taste of all kinds of homemade meat, fish and vegetable dishes. Not only is it really tasty, but also very useful. Bitter pepper will replace many cold medicines, help strengthen the immune system and cleanse the veins. To make sure that this is a wonderful seasoning, prepare a small half-liter jar for testing.
When choosing fruits for preservation, pay special attention to the peel: it should be dense and not damaged. For a small capacity, the pods can be cut into rings, but not too narrow.
For one jar with a capacity of half a liter you will need:
- 250 g pepper;
- 1 glass of hot water;
- half a teaspoon of black peppercorns and the same portion of coriander seeds;
- 15 g of table salt;
- 7-10 g of sugar;
- 30 g 9% vinegar;
- 1 tablespoon of sunflower oil.
Cooking process:
- Pour spices into hot water, except for vinegar and oil, cook chopped peppers in this marinade for about 5 minutes.
- Remove the pepper from the pan with a slotted spoon and place tightly in a clean jar.
- Add vinegar and vegetable oil to the remaining brine, let the marinade boil.
- Pour the hot liquid into the jar and immediately roll it up with a sterile iron lid.
- Place the jar upside down until completely cooled. It does not need to be sterilized.
In cool conditions, blanks will perfectly last until winter.
Preservation of bitter pepper for the winter (video)
When preserving this wonderful snack for the future, it is important to remember that hot peppers, even pickled ones, are contraindicated for people with a sick stomach, liver or kidneys. Avoid giving the product to children, it is very dangerous for the digestive system of a small person. To avoid burning the skin of your hands, cook with gloves. And in no case do not touch your eyes: irritation is very painful. If you follow all the precautions when preparing and consuming hot pickled peppers, then this snack will only make you healthier.
