Hot peppers in sugar syrup for the winter. Recipes for blanks from twisted hot peppers. Harvesting bitter pepper for the winter

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

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.

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

Useful properties of hot pepper

Hot pepper, due to many useful properties, is widely used in various areas of human life.

Applications:

1. Cosmetology. In this area, various extracts from the product and essential oils are used. Thanks to its irritating properties, it promotes hair growth and strengthening. Helps to get rid of cellulite, so it is often added to massage creams and body wraps.
2. Pharmaceutics. Due to its warming properties, it is used in the manufacture of various ointments and patches for external use, for example, in the treatment of sciatica.
3. Ethnoscience. Due to the high content of vitamins, especially vitamin C, it is used as a prophylactic during the season of SARS 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, the regular use of which reduces the risk of developing cancer. In addition, the product speeds up metabolic processes in the body, promotes weight loss. It has a beneficial effect on the nervous system, has a slight analgesic effect, 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, it is customary to subdivide pepper varieties in accordance with the Scoville hotness scale.

According to which, an indicator of 0 points belongs to the sweet bell pepper. The most pungent variety is recognized as "Dragon's Breath", bred by a British gardener, whose indicator was 2,500,000 points.

Plant varieties are divided into main categories:

• Chinese hot peppers have the strongest spicy flavor.
• Habanero, varieties also have a bright burning citrus taste, are used to make sauces and Mexican dishes.
• Trinidad, this category combines plants with unusual fruits, having a moderate burning 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 rather sharp taste.
• Jalapeno, a group of plants characterized by a moderately hot, spicy, slightly sour taste. The fruits have an elongated shape and a greenish color, turn red or yellow when ripe, suitable for home cultivation.
• Cayenne peppers are low-growing plants whose fruits are yellowish or red in color, spicy or hot in taste.
• Chili, plants have berry-like fruits of moderately burning or spicy taste.
• Bush peppers have juicy small red fruits.

Note! The plant is widely loved by gardeners, for its relative unpretentiousness, because it can be grown even in a pot on the windowsill. The SHU value is indicated on the seed packaging, the higher it is, the sharper the fruits of the grown plant will be.

How to choose and prepare a product for conservation?

The conservation process will help to preserve for a long time beneficial features product, while slightly reducing its severity.

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

For conservation, it is worth choosing smooth pods without any damage, while if the pod is to be placed in a jar as a whole, fruits of the same size should be selected. You can make a composition of fruits of different colors, or make monochrome canned food.

The pod itself can be preserved as a whole, while cutting off the tail is optional. Or cut in any way: rings, half rings, segments, and for harvesting it can be twisted in a meat grinder along with seeds. It is worth remembering that the seeds increase the sharpness of the harvested vegetable.

Note! For canning, the fruits must be thoroughly washed and dried. Some recipes involve heat treatment of the product by roasting or stewing. Since it is a burning and pungent product, it should not be harvested in large quantities.

Hot pepper for the winter - recipes

Pickled hot pepper

Product set:

• hot red pepper in an amount per 1 liter jar,
• water 1 l.,
• table salt, preferably "Extra" 1 tbsp. without a slide
• vinegar 9% - 1 tbsp, or vinegar essence 70% - 1/3 tsp,
• sugar 1 tbsp without a slide.

Spices (optional):

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

Cooking technology:

1. Rinse and dry the required number of pods.
2. Wash the jar and lid with laundry soap and soda, then sterilize them in a convenient way, such as steam, in the oven or microwave oven. It is better to prepare two lids, in case one deteriorates during seaming.
3. Prepare marinade. To do this, mix water, salt, sugar in a saucepan and bring to a boil.
4. Put the washed pods in a container, add spices.
5. Pour boiling marinade into a jar for 5 minutes. Then pour into a saucepan, bring to a boil, and pour the workpiece again for 5 minutes. Repeat the procedure three times.
6. Add vinegar to the container filled with marinade, roll up the lid.
7. Turn the jar over, wrap it in a warm blanket, leave to cool.

Stuffed hot peppers

Required Ingredients:

• round hot peppers - 30 pieces, preferably large, with a total weight of about 1.3 kg.,
• wine vinegar - 1 liter,
• canned tuna 3 pieces,
• total weight of tuna is about 500 gr.,
• olives or capers - 1 can,
• vegetable oil,
• spices: garlic 3 cloves, basil.

Cooking technology:

1. Wash, dry vegetables, remove the core from them with seeds.
2. Pour vinegar into a saucepan and bring to a boil.
3. Blanch the blanks in boiling vinegar for 3-4 minutes, then take them out and dry them.
4. In a separate bowl, mix canned tuna, finely chopped olives or capers.
5. Stuff the blanks tightly with the tuna mixture.
6. Put in a container, add garlic cloves, basil.
7. Fill with oil, close the lid.
8. Store in a cool dark place for no more than six months.

Armenian hot pepper

Required Ingredients:

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

Cooking technology:

1. Rinse and dry vegetables and herbs thoroughly.
2. Bake vegetables in the oven until soft at a temperature of 150-190 degrees.
3. Finely chop the garlic, pick the green leaves, getting rid of the coarse stems.
4. In a saucepan, mix water, vinegar, salt, bring to a boil and cool.
5. Arrange layers of pods, garlic, herbs.
6. Pour the container with the prepared mixture, place under oppression at room temperature for 3 weeks.
7. Close the jars with a lid, store in the refrigerator.

Pickled hot pepper without sterilization

Required ingredients 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): garlic 2-3 cloves, currant and cherry leaves, dill, horseradish, sweet peas, cloves;

Cooking technology:

1. Rinse and dry vegetables thoroughly.
2. Prepare a marinade from ½ part water, sugar, salt and vinegar, bring to a boil.
3. Wash the jar with laundry soap and baking soda, then sterilize it in a convenient way, such as steam, oven or microwave.
4. To boil water.
5. Arrange spices, garlic in a container and lay the pods.
6. Pour the workpiece with boiling water for 15 minutes, drain the water.
7. Pour the workpiece with boiling marinade.
8. Cover 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 without a slide.

Cooking technology:

1. Wash and dry vegetables thoroughly.
2. Wash the jar and lid with laundry soap and baking soda, then sterilize it in a convenient way, such as steam, oven or microwave.
3. Prepare a marinade from water, salt, sugar, honey and vinegar, bring to a boil, boil for 2 minutes.
4. Put the peppers in a container, it should be filled tightly, but the peppers should not be squeezed.
5. Pour boiling marinade over and roll up.
6. Roll up the lid

Pickled hot pepper

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 salting: currant leaves, cherries, dill, roots or horseradish leaves.

Cooking technology:

1. Thoroughly wash the container for salting;
2. Rinse and dry the pods and herbs;
3. Boil water on fire, dissolve salt in it, let cool to room temperature.
4. Put the bottom of the container with half of the available herbs, put the horseradish and garlic.
5. Pierce the vegetables several times with a fork near the stalk.
6. Put the pods in a container, cover with the second half of the green leaves on top and pour over the brine.
7. Put under oppression in a dark cool room for 2 weeks.

Ways to dry 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 the integrity of the peel. Pods that have spots, bruises, defects are not subject to drying.
• The fruits can be dried whole, for this you should choose pods of the same size and color. You can cut the fruit into sticks, this method saves space and reduces the time for drying.
• When working with pepper, wear rubber gloves and avoid contact with eyes. Also, don't touch your face.
• In order to dry the pods in the air, you can use a thread and a needle. To do this, the capsicum is strung on a thread and hung in a well-ventilated room. Fruits should not touch each other. In this position, they are left to dry completely. If the vegetable is cut into sticks, then it should be evenly distributed in one layer on sheets of paper for 7-12 days. Several times during the time it is necessary to move and shake the chopped vegetables and change the paper.
• For drying in the oven, the sliced ​​\u200b\u200bbars are laid out on a baking sheet and left to dry completely with the door ajar. Temperature oven it should not be more than 60 degrees, drying time is about 5 hours.

If the capsicum has a bright intense color, brittle and fragile structure, this indicates that it is dried. 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 useful substances and vitamins. Properly stored product is a wonderful snack for any meal, especially in winter.

In recent years, the leading position among conservation has been occupied by preparations for the winter from hot pepper. There is a mass simple recipes pickled peppers for the winter, the essence of which is different in terms of ingredients, marinade, sterilization method and other nuances. Spicy lovers will not be able to pass by these cooking methods, which guarantee easy cooking and an amazing end result.

Different methods of manufacturing preservation involve the creation of blanks with different spiciness and other taste characteristics. As the main component, you can choose different varieties pepper, up to room pepper "Spark". Read more about all the intricacies of pickling hot peppers, read further in our article.

Useful qualities of hot pepper

This product has a low calorie content - less than thirty per hundred grams. At the same time, for the use of hot pepper, it is important to take into account its sharpness, which can adversely affect the gastrointestinal tract.

People with gastritis and ulcerative lesions of the stomach and duodenum are strictly contraindicated in the use of the product.

For healthy people, pepper can be a source of beneficial trace elements. Thus, sodium in its composition has a positive effect on the water-salt balance of the body, and atherosclerosis is able to protect the body from the development of cancer cells, atherosclerosis (accumulation of cholesterol plaques in the walls of blood vessels), and also has a positive effect on metabolic processes.

We must not forget about the presence of vitamin K and ascorbic acid, which has a beneficial effect on the protective functions of the body.

Delicious preparation in oil

This simple recipe for pickled peppers for the winter in oil is very popular in the Bulgarian latitudes. As the main ingredient, the “shipka” variety is more often used, but in its absence, you can use a kilogram of any other.

The rest of the components include:

• Sunflower oil - 120 ml;
• Sugar - 4 tablespoons;
• Salt;
• Carrot;
• Vinegar - 400 ml (6%);
• Six cloves of garlic;
• A bunch of greens.

How to pickle hot peppers:

1. Rinse and dry the main component on a tissue or towel.
Mix oil with vinegar, sprinkle on top granulated sugar and salt the mixture. Leave it on for six minutes.

2. Chop the washed greens. Peel the garlic cloves and cut the carrots into circles.

3. Place the chopped pepper in a pan without oil. Work it on fire until cracks appear on its surface and blackening on the sides. Place new pieces as they come in to achieve even frying.

4. Cooking hot pickled peppers for the winter involves the final step, namely, placing the pepper in sterilized containers. Place carrot circles, garlic cloves and green ingredients on top.

Pour the marinade on top of the components, cover the containers with a lid.

Method without sterilization

The following recipe for pickled hot peppers involves creating a dish without the need for sterilization. The final product will contain notes of spiciness, which will complement the sweetish marinade.

We list the main ingredients for creating such a blank:

• Pepper - 200 grams;
• Three peas of bitter pepper;
• A bunch of parsley;
• Two garlic cloves;
• One laurel leaf;
• Water - 1 liter;
• Vinegar - 3 tablespoons;
• Sugar and salt - two tablespoons.

Algorithm for creating delicious hot peppers:

Wash and clean the main component.

Rinse the parsley bunch and peel the garlic cloves.
Start sterilizing jars. Prepare metal lids that are suitable only for such preservation.

Pour black peppercorns at the bottom of the jar, place garlic cloves, parsley and a leaf.
Put the main ingredient in a jar so that there are no voids left.

Now you need to start creating the marinade:

1. Sterilize the lids: to do this, place them in a container of boiling water and take care of heat treatment material within two minutes.
2. Pour vinegar into the water, sprinkle sugar and salt. You need to add such products while boiling water.
3. Boil the resulting solution for two to three minutes.
4. Fill the jar with marinade and seal it with a lid.
5. Turn the glass containers over and wrap them in a blanket.

The final product will please every spicy lover in the cold winter season and will be an excellent product both in solo use and as an addition to the main course.

Preservation with onions and chili peppers

This product will be an excellent addition to homemade pizza, borscht, spaghetti or sandwiches. You can also use it as a solo dish.

So, before proceeding to step by step description method of pickling hot peppers, you need to list the main components:

• Two onion heads;
• Two not too hot peppers;
• Wine vinegar - 200 ml;
• Spoon of coriander;
• Sugar and salt - 3 tablespoons;
• Water - 130 ml.

Method for making hot peppers:

Peel the onion head and cut it into rings. Wash the main component, clean it and grind it into medium-sized circles. Lay the prepared rings on the bottom of the glass jar, layering on top of each other.

Prepare the marinade. Pour a couple of tablespoons of granulated sugar and salt into the water, add vinegar. Place the coriander seeds there and pour the solution over the vegetables. Cover the glass container with a nylon lid and place the jar in the cellar or pantry for storage.

Preparation with hot pepper and honey

The following easy pickled pepper recipe for the winter is a great treat for spicy food fans, which has a hint of sweetness due to the addition of spicy honey. To do this, prepare a sharp component in an amount to tightly fill the glass container.

In addition, you need to do the cooking:

• Honey - two spoons;
• Vinegar - 9%;

After preparing all the components of the pickled hot pepper recipe, we proceed to the culinary process:

• Rinse the main component, clean it and dry it with a clean cloth or towel.
• Mix warmed vinegar with spoons of honey and granulated sugar.
• Pour the contents of the glass container with the resulting solution.
• Close it with a lid and store it in the pantry.

The end product will delight you on harsh winter evenings with its sharp taste and spicy taste of honey. The duet of the sharpness of the main component and the sweetish marinade will leave every eater in complete delight.

Armenian recipe for preservation for the winter

This product is widely popular in Armenia as tasty addition to the barbecue. The pickling process will take place in a glass container without fermentation.

We list the components for creating pickled hot peppers for the winter, in addition to a kilogram of the main ingredient:

• Three carrots;
• Two garlic heads;
• Greenery;
• Sunflower oil - 100 grams;
• Two tablespoons of salt and granulated sugar;
• Four tablespoons of nine percent vinegar.

Let's start the culinary process:

• Rinse the main component and separate it into two parts.
• Rinse the greens under running water and chop, then clean the garlic heads. Grate carrots.
• Mix all chopped ingredients in a separate bowl. Create a marinade from the indicated components and boil it for two minutes.
• Place the prepared vegetables in layers in sterile jars and fill them with a solution.
• Roll up the containers with lids and turn them upside down.

Marinating in Vinegar: The "Cold" Method

This product is different pleasant taste, which contains notes of sourness and sharpness.

We list the main components:

• Variety "Lamb's horn" - two hundred grams;
• Sugar - 245 grams;
• Vinegar - four hundred ml.

The process of creating a dish:

• Under running water, wash the main component, cut off the excess components and dry it with a napkin.
• Make holes on the surface of the pepper and place it in a container.
• After that, pour granulated sugar on top, and pour vinegar on top.
• Cover jars with lids and turn them upside down.

After a couple of months, the workpiece can be served on the table.

The culinary process will not take you much time, effort and money. And the final product will delight you in the harsh winter time and will become an integral part of the festive table both as a solo dish and as an addition to other food.

Jalapeno and tomatoes: hot adjika recipe

This preparation will be an amazing dish for every spicy lover, but in this case it is important to keep the seeds of the main component - they contain the main notes of hotness and spiciness.

So, we list the list of necessary products:

• Bulgarian pepper - six kilograms;
• Jalapeno - three hundred grams;
• Sunflower oil - five hundred grams;
• Parsley;
• two kilograms tomato sauce(to create it, just scroll the tomatoes through a meat grinder);
• Garlic heads - five hundred grams.

Stages of the culinary process:

• Peel the heads of garlic and puree them with a meat grinder.
• Leave the garlic puree in a frying pan filled with oil, heat-treat for fifteen minutes.
• Peel the Bulgarian pepper and pass it through a meat grinder.
• Pass Jalapeno through the cooking mechanism.
• Place two types of pepper in the pan. Mix all ingredients.
• Add a bunch of herbs and tomato sauce to a high-sided pan.
• With the help of red pepper, add a touch of spice to the substance.
• Place the final product in glass containers and close them. Store containers in a pantry or cellar.

Armenian green pepper recipe

As the main component, you need to use three kilograms of tsitsak pepper, which is distinguished by its yellowish color and oblong shape. In addition, it is important to prepare other components:

• Several garlic heads;
• A bunch of dill;
• A glass of salt.

Let's start cooking:

• Before the manufacturing process, you need to leave the tsitsak in the sun so that it wilts slightly and becomes wrinkled.
• Next, wash and clean the tsitsak, make a couple of punctures on its surface with a fork.
• After that, chop a bunch of greens and send it to the pan to the main component.
• Garlic heads should also be placed in the container.
• Pour granulated sugar into the water, and pour the vegetables with the resulting solution. Cover the container with a plate on top and leave it for a couple of days. Within three to eight days, the pepper should actively ferment. It is difficult to determine the exact time of the completion of the process, but the yellowish tint of tsitsak may indicate the completion of the process.
• Next, tip the finished tsitsak into a colander and squeeze it lightly. Then distribute the component in glass containers in such a way that no voids remain.
• Sterilize the container for fifteen minutes, and then start rolling the cans. After that, turn them upside down and wrap them in a blanket, and after a few days it will be possible to place the blanks on the shelves of the pantry or cellar.

Conclusion

There are many simple recipes for pickled peppers for the winter, the result of which will not leave indifferent any lover of homemade preparations, especially with spicy notes of the spicy main component. Some variations in the creation of dishes help to use almost any variety of pepper in combination with components that will be an excellent addition to the overall flavor composition.

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Harvesting bitter pepper for the winter

Sharp, crispy and with a slight sourness, you get a pepper prepared in the following way. For liter jar you will need:

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

Cooking technology

Wash jars, sterilize. Rinse the spices and arrange in containers: garlic, cut in half, dill branches, peas and bay leaf. Cut the stems off the hot pepper pods. Put in banks. Pour salt, pour hot water and vinegar, cover with sterile lids. Put a cloth in a pot of water (on the bottom), put the jars on sterilization for 10 minutes from the moment of boiling. Then roll up the lids.

Marinating 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 bitter begins with the fact that the pods are washed and dried. Then prepare the filling. To do this, mix water with salt, sugar, vinegar. Put spices in sterilized jars, tamp the pods. without sterilization will require double filling. The first time you should fill the containers with boiling water. Hold for 15 minutes and drain the water. Then pour the prepared marinade over the peppers. The finished snack should be twisted under the lids and set to cool. Harvesting bitter pepper for the winter without sterilization - simple and fast way preserve the product. Pepper will stand for a long time, the brine will remain clean and light.

Hot pepper: cooking appetizers for vodka

Ingredients (indicated for a liter jar):

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

Cooking technology

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

Canning hot peppers for the winter

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

For 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 peppers by removing the seeds, cut in half, rinse. Divide into jars. Boil the brine by mixing water with sugar, vinegar and salt. Pour over the pepper, leave overnight. During the night, part 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.

Canned hot peppers, harvested for the winter in this way, help me spice up my favorite dishes in frosty cold. When making a twist, I prefer to use this simple preservation recipe without sterilization.

Very little time and effort is wasted. The photos in the recipe show how the preservation is obtained.

How to preserve hot peppers without sterilization

So, my capsicum. I leave it whole. I prepare salt, table vinegar, sugar and sweet peas.

I put peppercorns in a volume of 700 ml. It turns out a beautiful preparation, if you take multi-colored fruits. And in terms of taste, both red and green peppers are good. However, I prefer the one with thicker walls.

I fill the fruits laid in a jar with boiling water and leave for a quarter of an hour. I pour water into a saucepan. I add sugar to it - 2 tbsp. spoons, salt - incomplete Art. spoon, 3 peas of allspice. I boil the future marinade for 5-7 minutes. I add table vinegar to it - 50 ml. I turn off the fire.

While the marinade is still cooking, I boil a metal lid in water. And I'm getting the seamer and blanket ready.

I pour the marinade into a jar with multi-colored hot capsicum.

I do this carefully and gradually, because otherwise the glass may not withstand and the jar will crack. I roll up the bank. I turn over. I wrap up for the day.

Next, I send the workpiece to be stored in a cool place, for example, a basement. In winter, I add spicy, spicy, sour, crispy canned pepper in any meat vegetable dishes to make them taste brighter and warmer!

Hot hot pepper is used to spice up a wide variety of dishes. It can be used all year round but how to save this vegetable.

A simple solution would be to pickle the peppers in jars or other containers in which the mixture will be stored all winter. Salting hot peppers - recipes are collected for your convenience.

A spicy vegetable can be prepared for the winter and later used as a seasoning for dishes. And as an appetizer, such a blank will look great on holiday table. To make bitter pepper tastier and richer for the winter, you can add peppermint leaves, dill, cilantro or celery. This recipe includes celery greens.

For those who like to diversify their winter diet with the help of blanks, we would like to offer other spin options: pickled, salted or. You can easily find all these and many other recipes in our recipe book on the website.

Required Ingredients:

• Hot pepper - 1 kilogram;
• Water - 3 liters;
• Salt - 250 grams;
• Bay leaves - 7 pieces;
• Garlic - 1 head;
• Celery - 150 grams.

1. Rinse vegetables well;
2. In a suitable container, a large saucepan is better, put prepared peppers, peeled garlic, celery, bay leaf;
3. In a separate container, bring water to a boil, put salt in it, stir until dissolved and remove from heat, set aside to cool completely;
4. When the mixture has cooled down, it is necessary to fill in the prepared vegetables with it;
5. On top of the mass, it is necessary to put oppression, for this you need to put a large plate on the mass, and press it on top with something heavy, for example, a large jar of water;
6. Under the yoke, the workpiece should stand for about 15 days, and it should be in the room, room temperature reduce salting time;
7. After the mixture is well salted, you can pull out the pulp from it and transfer it to sterilized jars, you can sterilize it over steam or in the oven, the main thing is that the temperature regime is correctly observed;
8. The remaining salt brine must be put on the stove and boiled, then the mass must be poured with this composition;
9. It remains only to close the workpiece with iron or nylon lids.

Salted peppers for the winter

For harvesting, it is best to use a spicy green vegetable; it is more suitable for pickling and pickling. In a similar recipe Green pepper can be supplemented with celery greens. From this combination, the mixture is more nutritious and healthy. Celery sets off the taste of a spicy vegetable quite well and becomes spicy.

Required Ingredients:

• Hot pepper - 1 kilogram;
• Garlic - 5 cloves;
• Salt - 200 grams;
• Bay leaf - about 5 pieces;
• Celery - 100 grams;
• Water - 2.5 liters.

How to pickle hot peppers in jars for the winter

1. Garlic wash, peel;
2. Wash the celery and put it in a container, it is best to take a large wide pan;
3. Wash the pepper, you don’t need to peel the pulp, you don’t even need to cut off the stalks, they will be salted so well, then put in a container on top of the celery;
4. Now you need to put peeled garlic in a container, as well as bay leaves;
5. Now you need to prepare a mixture for salting, you need to bring the water to a boil, put salt in it, boil a little and cool completely;
6. The cooled mixture should be poured over the fruits so that they are completely covered with saline;
7. Put a plate on top, and place a large load on it, in this form you need to leave the vegetables for about 10-14 days, when the vegetables are pickled, they will change color from green to yellow;
8. The pulp itself needs to be decomposed into jars, if the containers are not sterilized, then it will only be necessary to store the twist in the refrigerator, it will turn sour in a warm place, then pour the fruits again with boiled saline, you can close the jars with lids and put them in a cool place.

hot pepper for the winter

If you need to prepare a spicy vegetable, then undoubtedly you should use this recipe. It is easy to prepare, does not require additional ingredients and unnecessary cooking elements. But despite the simplicity, this appetizer turns out to be very tasty and interesting. You can use vegetables of different colors for this recipe.

Required Ingredients:

• Hot pepper - 1 kilogram;
• Table salt - 24 tablespoons;
• Water - 3 liters.

How to salt hot peppers

1. Peppers must be sorted out, seeds, stalks removed and a cut along the tip of the fruit made, the cut should be about 2 centimeters long. This is done so that the pulp is completely and evenly salted;
2. Now the fruits must be placed in a container in which they will be salted;
3. Now is the time to prepare the solution itself, in which the fruits will be salted, for it you need to boil 1 liter of water, add 8 tablespoons of salt to it and wait until the salt dissolves, if sediment has formed at the bottom of the pan, then the mixture must be filtered through several layers of clean gauze;
4. Hot brine must be poured over the previously prepared mass, the liquid must be hot;
5. Now it is worth putting oppression on the mass, but it is important to ensure that the pulp is completely covered with saline liquid;
6. The mixture is left in the room for 72 hours;
7. After that, we drain the mixture, and from the same amount of water and salt we cook the brine and pour the pulp again;
8. Again, we put the pulp under oppression and withstand another 5 days;
9. After that, it is necessary to drain the liquid from it and prepare a new brine from the remaining water and salt;
10. Remove the pulp from the mass, transfer to sterilized jars and pour new brine, now you can close the twists and put away for storage.

hot pepper pickling recipe

All lovers of spicy should prepare a hot bitter pepper, green fruits are especially sharp. But to reduce the sharpness, you can use yellow or red vegetables. Vegetables only need to be sorted out and washed. If desired, you can roll not whole fruits, but cut them into thin strips, then they will pickle much faster.

Required Ingredients:

• Hot pepper - 1 kilogram;
• Salt - 8 tablespoons;
• Water - 2 liters.

How to pickle hot peppers for the winter

1. Pods can be taken unripe, so they retain their appearance and structure, rinse them well, remove seeds, coarse partitions, stalks and rinse well again, now you need to cut the pod along the tail by about 1.5-2 centimeters;
2. Now you need to put the pods in the prepared container, it can be a pan, Plastic container or a glass jar, it is in it that they will be located during salting;
3. Now you can start preparing the saline solution, it is boiled from water and salt to remove the sediment from the salt, the solution is filtered through a thin cloth;
4. A hot, almost boiling solution must be poured over the prepared fruits;
5. Oppression is put on the pulp and cleaned in a dark place for 3 days, this time can be reduced if the container is removed in a warm place;
6. After that, it is necessary to drain the liquid from the pulp and bring the solution to a boil;
7. Pour the pulp with a boiling solution and remove for another 3 days in a dark place, it is advisable to cover the container with a thin cloth so that debris does not get into the mixture;
8. After that, you can shift the pods into sterilized jars and put them in a cool room.

How to salt hot peppers with garlic and dill

This recipe needs to be prepared from a slightly sluggish pepper, so after harvesting, you need to leave it for 1-2 days in the room so that it loses some of the moisture and becomes soft. It is best to use fairly small pods, and they should be about the same size, otherwise smaller fruits will turn out saltier. Now you know how to pickle hot peppers

Required Ingredients:

• Hot green pepper - 6 kilograms;
• Garlic - 3-5 cloves;
• Dill - 1 bunch;
• Coarse salt - 2 cups;
• Cold water - 10 liters.

Step by step cooking instructions:

1. Rinse the pods without removing the stalks; the pulp must be pierced in several places with a fork or a toothpick;
2. Now you need to put the fruits in a container;
3. Add peeled garlic and chopped dill to the pulp;
4. Dissolve the measured salt in cold water, you can take a little less than the recommended amount, pour the pulp with the resulting solution;
5. Put heavy oppression on the fruits and leave for several days, the process will go faster if you put the container in a warm place, the readiness of the fruits is periodically checked, for this they open the plate and check the color of the fruits, if they turn yellow, then the pulp is already sufficiently salted and you can proceed to the next stage of preparation;
6. After that, it is worth freeing the pulp from the liquid, otherwise they will be oversalted, for this we throw the fruits into a colander, you can squeeze the pulp a little;
7. The fruits must be well tamped in a glass jar, if liquid is released from the mixture, then it must be drained;
8. Now the jars can be sterilized by putting them in boiling water for about 10 minutes, after which you can roll up the jars and put them in a cool place;
9. You can do it a little differently and pour the tamped fruits with freshly prepared saline, then you should also put the jars for sterilization in boiling water for 10 minutes;
10. If you need to fill the fruits with saline, then you can not boil it, but simply mix it cold water with salt and pour it into glass jars;
11. Such a workpiece is recommended to be stored at low temperatures.

Hot pepper recipes for the winter should be used carefully, because the mixture is very spicy, since the concentration of the vegetable is high. Based on this, it follows that such a preparation will be an excellent snack for meat and fish dishes. And with salt, you also need to be careful, there is already a large amount of salt in the mass.