How to preserve bitter pepper for the winter without sterilization

Hot peppers for the winter are preferred to close, mainly by lovers of hearty and fatty dishes. This appetizer has a unique ability to improve the taste of such products, so true gourmets and connoisseurs of gourmet cuisine must keep several jars of marinated pepper in the winter stock.

Hot pepper for the winter is preferred to be closed, mainly by lovers of hearty and fatty dishes.

Pickled pepper differs from the fresh brother in an unusual improved juicy taste. You can cook such an appetizer at home in different ways: ferment, pickle, pickle. The blank will differ only in taste notes and storage method.

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

• bitter green pepper;
• 5 garlic cloves;
• 60 grams of vinegar;
• 30 grams of salt;
• herbs, spices to taste.

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

1. The pepper is thoroughly washed, the stalk is cut off and the seeds are removed.
2. Sliced ​​garlic, herbs and spices are placed at the bottom of small glass containers. Lay the prepared hot vegetable.
3. Salt is introduced and the contents of the jars are immediately poured with boiling water, vinegar is added.
4. Sterilize the snack within a quarter of an hour after boiling the liquid, roll up.

The finished product has a spicy taste and aesthetic appearance. It is also easy to save: this preparation is not picky and easily retains its taste in any conditions.

Hot pepper for the winter (video)

Hot pepper for the winter with tomatoes

You can preserve a sharp pod with the addition of other vegetables. Most housewives prefer this method of harvesting, moreover, it is quite simple and versatile.

Such a treat is prepared from various assorted vegetables, but one of the most popular options is the combination of peppers with tomatoes. Preservation of such a workpiece involves the preliminary preparation of glass containers and the following ingredients:

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

You can preserve a sharp pod with the addition of other vegetables.

Small glass containers in which snacks are planned to be blocked are pre-washed and sterilized over steam.

1. Wash the tomatoes, cut into slices, cutting off the stalk area.
2. Sharp pods are washed, cut off the stalk, cut into small slices.
3. The garlic is peeled and crushed through a press.
4. Pass vegetables through a meat grinder, add garlic.
5. Oil is introduced into an enameled container, the vegetable mixture is transferred, salt is added and sent to the fire.
6. After boiling, vegetables are boiled over low heat for half an hour, transferred to prepared containers and sterilized for a quarter of an hour.

A sharp billet should be stored in a cool place, so it will overwinter without problems and retain its taste.

Hot pepper for the winter: a simple recipe

Red chili, prepared for the winter according to a simple recipe, is distinguished by a unique taste and aroma. It is recommended to preserve such a burning snack as a whole, while maintaining the integrity of the vegetable: the stalk is not cut off and the seeds are not removed from them.

The main components of such a snack are:

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

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

Before proceeding with the vegetable pickling procedure, sterile glass containers are prepared.

1. The containers are filled to the top with pre-washed pods, the vegetables are poured with boiling water and left for a quarter of an hour.
2. Boiling water is poured into an enameled container, salt and sugar are added, after boiling, vinegar is introduced.
3. Pods are poured with boiling marinade again, rolled up.

The marinade itself is not edible because of its spiciness, but pepper is ideal for lovers of dishes with a “spark”.

How to preserve bitter pepper for the winter without sterilization

You can pickle hot pods, keeping them as reminiscent of fresh peppers as possible, according to a special recipe, the secret of which has been kept by the inhabitants of Crimea for many years. It is not difficult to prepare this snack, it should be stored in a cold place, it is well preserved even without preliminary sterilization.

To preserve sharp pods, stock up on ingredients in advance:

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

You can pickle hot pods, keeping them as reminiscent of fresh peppers as possible, according to a special recipe

Cooking sequence:

1. The pods are washed, the stalk area is cut off, the seeds are cleaned, chopped into medium-sized pieces.
2. Grind the processed pepper in a meat grinder.
3. Thoroughly mix salt and pepper.
4. Prepared sterile containers are filled with the prepared mixture, filled to the neck with wine vinegar.
5. Close with hot nylon lids and send for storage in the refrigerator.

This spicy dish is added to pilaf, soups, meat dishes. Pickling a spicy ingredient is done quickly and this spicy snack is stored without problems for a long time in the refrigerator.

Cooking bitter pepper in Georgian for the winter

Spicy fire is considered one of the main ingredients of the national Georgian cuisine. Preservation of a burning vegetable in Georgian begins with the preparation of the following prescription 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.

A spicy fire is considered one of the main ingredients of the 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.

1. Vinegar, sugar and salt are mixed with oil in an enameled container, brought to a boil.
2. Half of the peppers are laid out in a boiling marinade, boiled for 7 minutes, after which the second half of the ingredient is boiled.
3. Grind celery, garlic and parsley, add to the peppers and pour them with the cooled marinade. Keep in the refrigerator for a day.
4. The marinade is drained, the vegetable is transferred to sterile containers. Let the marinade boil again and pour over the peppers. After that, the dish should be rolled up.

After the Georgian pods have cooled, they are sent for storage in a pantry or cellar.

Preparation of bitter pepper in Armenian

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

For this salting option, a set of ingredients is being prepared:

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

Before proceeding with the preparation of 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.

1. Each pod is pricked with a fork in several places after washing.
2. Greens and peeled garlic are chopped with a knife, mixed with prepared pods.
3. 10 liters of liquid at room temperature are mixed with salt until it is completely dissolved and pepper is poured over it.
4. The main ingredient is fermented for several days until yellowing.
5. 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 pepper for the winter (video)

There are several options for storing hot peppers for the winter: for example, you can freeze it, pickle it in vinegar. The housewives have their own - the most proven and delicious recipe, which is preferred by members of her family. Such a snack will not have to be preserved much, since it is consumed very sparingly in food.

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