How to pickle instant hot peppers. Pickled hot peppers for the winter - pickling with hot and cold marinade

18.07.2023 | Computers

If you are bored with traditional winter preparations of cucumbers, tomatoes and lecho, we suggest you try canning hot peppers. There are many options for rolling them up. And they will undoubtedly diversify your menu in the winter, and will also feed you with the necessary vitamins. With some of them We will introduce you to the most interesting and tasty ones in this article.

To preserve bitter vegetables you will need:

pot;
skimmer;
dish;
glass half-liter containers;
covers.

Preservation for the winter

Pickling a spicy vegetable is not difficult. Even an inexperienced housewife can handle this. The 2 recipes offered for you are very simple and quick to implement. They differ in that in the second case the vegetable is boiled in a marinade, which makes it soft.

Recipe 1.

Ingredients:

hot pepper (red, green) - 100 g;
allspice - 3 peas;
sugar - 2 tablespoons;
salt - 1 tablespoon;
vinegar - 50 ml;
water - 1 l.

Cooking technology:

Important! Bay leaves, celery, and coriander seeds go well with hot pepper. Therefore, you can add these ingredients to the rolls if you wish.

Recipe 2.

Ingredients:

hot red pepper - 100 g;
garlic - 1 head;
vinegar (9%) - 1 and a half tablespoon;
sugar - 1 tablespoon;
salt - 1 tablespoon;
water - 1 l.

Cooking technology:

Wash the hot vegetable.
Peel the garlic.
Prepare a marinade from salt, sugar and vinegar added to cold water. Bring the marinade to a boil. Place pepper pods and garlic in it.
Cook for 7-10 minutes over low heat until the hot vegetable softens.
Remove all ingredients from the marinade using a slotted spoon.
Place the pepper pods and garlic in containers.
Pour in hot marinade.
Roll up the lids.
Turn it upside down and wrap it in a blanket or blanket.
A day later we send it for storage.

Video: preparing hot peppers for the winter

Marinate without sterilization

The seaming process can be simplified without sterilization. Pepper prepared according to this recipe can be added to meat and vegetable dishes in winter, which will add piquancy to them.

Ingredients:

hot pepper (red, green);
apple cider vinegar - 0.5 cups;
honey - 1 tablespoon;
salt - 1 teaspoon;
sunflower oil - 1 tablespoon.

Important!If you don’t have enough hot vegetables to fill the entire jar, you can place sweet peppers in it - they will be soaked in the marinade and will also become piquant and tasty. You can also add tomatoes to the container.

Cooking technology:

How to leaven

Another way to store hot vegetables for a long time is fermentation. We will introduce you to a cooking option from Moroccan cuisine.

Ingredients:

hot pepper - 1 kg;
salt - 80 g;
water - 1 l;
sugar - 2 tablespoons;
dill - a bunch;
lemon - 0.5 pieces.

Cooking technology:

Salt for the winter

The appetizer also tastes delicious if it is made with salted hot pepper. Jars that contain red and green vegetables at the same time look especially appetizing.

Ingredients:

hot pepper - 1 kg;
water - 1 l;
salt - 8 tablespoons.

Cooking technology:

Important! Hot pepper is contraindicated for use by people diagnosed with angina pectoris, hypertension, arrhythmia, gastritis, stomach ulcers, as well as those with kidney and liver problems.

Hot pepper in oil

Pepper pods in olive oil can be used as an appetizer and base for various dishes and sauces. Like all previous recipes, this one is simple and quick to prepare - it takes about 50 minutes to implement.

Ingredients:

hot red pepper - 6-7 pieces;
olive oil - 250 ml;
garlic - 2 heads;
rosemary - 2-3 sprigs;
bay leaf - 1-2 pieces.

Cooking technology:

Wash the pepper pods and garlic and dry well.
Peel the garlic and divide it into cloves. Leave the slices unpeeled.
We pierce each slice with a needle or knife. We do the same with the hot vegetable.
Cut the rosemary into pieces 5-6 cm long.
Place the garlic, half the rosemary and bay leaf in a metal pan.
Fill with olive oil.
Place on the fire and bring to a boil.
Make the fire as low as possible so that the oil does not boil.
Leave the garlic in this state for 15-30 minutes. A slight piercing of the lobules will indicate its readiness.
Remove the pan from the heat.
Remove the garlic and place it in a clean, dry 0.4-0.5 liter jar.
Add the remaining rosemary to the jar.
Remove the rosemary and bay leaf from the oil.
Place the pan with oil on the fire again.
Put pepper pods in it.
Bring to a boil and turn the heat down to low.
Simmer the hot vegetable in oil for 10 minutes.
Remove the pan from the heat.
Transfer the spicy vegetables to a jar with garlic.
Add oil to all ingredients.
Close the lid.
After cooling, place the container in the refrigerator for storage.

Video: how to cook hot peppers in oil The vegetable can be consumed immediately. The remaining oil can be used to prepare various dishes.

Storage

As with any winter preparations, the best place to store pickled, salted or pickled peppers is a dark, dry room with a cool temperature. This could be a refrigerator, basement or cellar.

Chili pepper twisted with garlic is a spicy Korean seasoning. In Korean it is called "kochi". Kochi has a very hot taste, which is not surprising, since the seasoning is based on one of the hottest peppers in the world: it is peeled and minced through a meat grinder along with garlic in a 2:1 ratio.

A more familiar analogue of kochi to us can be called Georgian adjika: it is prepared in the same way as kochi, but its composition is a little more complicated: in addition to pepper and garlic, adjika includes spices and salt, and more complex and milder-tasting options contain tomatoes and eggplants and other vegetables. Kochi differs from adjika in that it has a pure, sharp taste without impurities and does not tolerate any unnecessary additives.

If you are interested in the rich world of Korean cuisine, we recommend starting your acquaintance with Korean carrots, panchani or eggplant hee.

Cooking recipe in stages:

Preliminary processing

In order to prepare such peppers, we need very hot red peppers. Wash the pepper and carefully remove the seeds and stems. In this case, you don’t have to worry about the appearance of the pepper - you still need to chop it later. But you should take care of the safety of your hands - pepper juice is very caustic, so we strongly recommend cleaning it with rubber gloves.

Basic processing

Grind the prepared pepper together with the garlic through a meat grinder. For better mixing, we recommend alternating the scrolling of the garlic and pepper - this way they will mix well even during the scrolling process. You can also use a blender for grinding. Add salt, mix well. You can taste the resulting product - it should be quite salty. However, try it very carefully - if you took good pepper, the product will be very hot.

Decorating the dish and serving it on the table

Throughout the entire cooking process, it is advisable to wear gloves to avoid getting pepper on your skin.

Yangnim (Korean secret seasoning)))

I’m revealing the secret of the taste of Korean dishes - it’s all in the seasoning, which, no matter how you look in stores, you won’t find! This seasoning gives a special color and aroma to salads, and it’s not even worth mentioning the fiery and at the same time spicy-pleasant taste!
This beauty can be stored for years (if you have prepared too much) without spoiling at all. I try to make such a preparation once every two years, what can you do, mother laziness is ahead of us..., well, the rest of the text!
Garlic - 1 kg
hot pepper (this time I had a very hot one, which is small with thin flesh, but in general I like hot peppers, which are long and twisted, I think they are more “nutritious”))) - 600g
red bell pepper - 400g
Figuratively speaking, the ratio of pepper to garlic is 1:1, but the spiciness of the finished product can be adjusted by replacing a certain amount of hot pepper with bell pepper.

I soaked the garlic in water overnight (this makes it easier to clean!)

This year I peeled the seeds from the hot peppers, I didn’t have to peel them, but my equipment was impenetrable,

so I boldly dealt with the pepper innards! This was the most difficult part of the job. Then everything is simple. Grind all the ingredients in a meat grinder,

mix

and add salt. There is no need to skimp on salt; I poured ALMOST half a pack into this amount of garlic and pepper (350 grams exactly). The “salinity” of the salt, so to speak, is of great importance. Therefore, try not to over-salt; it is better to let it sit for an hour (so that the salt dissolves). and then taste it and if everything suits you...

That's all. Now to the jars and to the pantry.
And here is the most delicious Korean sandwich:

improves immunity, kills pathogenic bacteria, promotes the breakdown of cholesterol and eliminates cholesterol plaques in blood vessels, etc., etc.! Well, simply put, it’s TASTY and HEALTHIER. Cheers!

RECIPE FOR TWISTED HOT PEPPERS

You will need: 1 kg of hot pepper, ½ cup of apple/wine vinegar 5-6%, 1 tbsp. salt.

How to prepare hot peppers for the winter. Ripe hot pepper of any color, you can have several colors at once, rinse, cut off the stalks, pass together with the seeds through a meat grinder (large grill), mix with vinegar and salt, put in sterilized jars, seal with sterile lids, store in a cool, dry and dark place .

This preparation is suitable for fried poultry and meat, fish, soups and broths, and can also become an excellent basis for adjika.

Pepper in oil for the winter is a simple recipe for a tasty preparation, which enterprising housewives have been using for many years to qualitatively preserve their favorite vegetable for future use. There are many versions of this type of canning of peppers, the best of which are presented in the selection below.

How to seal peppers in oil for the winter?

You can prepare sweet peppers for the winter in oil without any hassle, and following simple established rules will help you execute the chosen recipe correctly and efficiently.

Choose peppers that are ripe, fleshy, without any damage or spoiled areas.
Depending on the recipe technique, the peppers are peeled and cut into slices, large chunks or left whole.
The oil used is ideally refined vegetable oil without a pronounced taste or aroma.
Hot canned peppers in oil, when using sterile containers, do not require additional sterilization and are perfectly stored even at room conditions.

Instant pickled peppers with butter

Pepper marinated in slices in oil, even without additional spicy and piquant ingredients, has a self-sufficient rich taste and appetizing aroma, and with the addition of herbs and garlic it will be beyond praise. The most impressive-looking appetizer will be achieved if you use vegetables of different colors.

Ingredients:

pepper – 1 kg;
onion – 1 pc.;
hot pepper – 1 pc.;
garlic – 1-2 heads;
greens - 1 large bunch;
laurel, cloves - 5 pcs.;
water – 1.5 l;
sugar – 5 tbsp. spoon;
oil – 100 ml;
salt – 2.5 tbsp. spoons;
vinegar 70% – 3 teaspoons.

Preparation

Peel the peppers and cut them in half or into slices.
Add onion, herbs, chili, garlic and mix.
Boil water with salt, sugar, oil, vinegar and spices and pour it over the vegetables.
Press the mass with a load.
After a day, the peppers can be tasted or transferred to sterile jars and refrigerated for storage.

Bell pepper marinated in oil for the winter

Bell peppers prepared in oil for the winter according to the following recipe will also be delicious. If desired, you can add a few bay leaves, peppercorns, chopped garlic or other additives to your taste in the marinade. In addition, the composition of the preparation can be supplemented with a chili pod, which will give the appetizer some spice.

Ingredients:

pepper – 1.5 kg;
water – 0.5 l;
sugar – 150 g;
oil – 0.5 cups;
salt – 1 tbsp. spoon;
vinegar – 180 ml.

Preparation

Peeled peppers are cut into slices.
Combine the ingredients for the marinade and bring to a boil, stirring.
Place the peppers into the boiling mixture, boil for 7 minutes, and place in jars along with the liquid base.
Sealed peppers marinated in oil for the winter.

Hot pepper pickled for the winter with oil

Pepper in oil for the winter, a simple recipe for which you will learn below, will delight the taste buds of fans of fiery snacks. In this case, spicy varieties of vegetables are used as the base component, the fruits of which, in combination with garlic cloves and celery stalks, acquire a special taste and aroma.

Ingredients:

hot pepper – 1.5 kg;
garlic – 1 head;
celery stalks – 250 g;
water – 0.5 l;
sugar – 0.5 cups;
oil – 0.5 cups;
salt – 1 tbsp. spoon;
ground black pepper – 1.5 teaspoons;
vinegar – 90 ml.

Preparation

Washed and dried peppers are pricked with a toothpick or fork, the garlic is peeled, and the celery stalks are cut into fragments.
Boil water with salt, sugar, vinegar, oil and pepper.
Dip prepared vegetables into the marinade in portions and boil for 5 minutes.
Transfer the mixture into jars and pour boiling marinade over it.
Sealed for the winter.

Peppers canned in oil with garlic

You can prepare sweet peppers in oil for the winter with the addition of garlic and finely chopped herbs, which can traditionally include dill and parsley or add basil leaves, celery, and cilantro. The Armenian variation of the recipe involves pre-stuffing the peeled fruits with a garlic-green mixture.

Ingredients:

pepper – 1.5 kg;
garlic – 1.5-2 heads;
greens – 1 bunch;
water – 1 l;
sugar – 0.5 cups;
oil – 0.5 cups;
salt – 1 tbsp. spoon;
vinegar – 150 ml.

Preparation

Peppers are cut into halves or slices.
Boil water with salt, sugar, oil, vinegar, add vegetable slices in portions to the marinade and boil for 4 minutes.
Transfer the peppers into jars, sprinkling the layers with garlic and herbs.
Fill the contents of the vessels with boiling marinade and seal.

Peppers fried in oil for the winter

An incredibly tasty winter snack is made from sweet peppers fried in oil. In this case, it is preferable to finely chop the garlic with a knife, abandoning the press. The recipe involves pouring boiling water over the contents of the jars, but in some cases housewives advise using hot oil from a frying pan.

Ingredients:

pepper – 1 kg;
garlic – 3-4 cloves;
greens – 1 bunch;
salt and vinegar - 3 teaspoons each;
sugar – 6 teaspoons;
oil, water.

Preparation

In hot oil, brown the peppers on all sides, covering the pan with a lid in the process.
Place the peppers, fried in oil, in jars, sprinkle with chopped garlic and herbs.
Pour a teaspoon of salt and vinegar and two tablespoons of sugar into each half-liter jar.
Pour boiling water over the components and seal.

Baked peppers for the winter in oil

Peppers prepared in oil for the winter, a simple recipe for which is easy and simple to follow, will be an excellent appetizer to serve at any feast. An aromatic spicy oil can be used for cooking pizza or other dishes where the spiciness of the ingredients used is important.

Ingredients:

pepper – 1 kg;
garlic – 1 head;
oil – 0.5 l;
rosemary (optional) – 1 sprig;
salt - to taste.

Preparation

Place the peppers on a baking sheet with foil and bake for 1 hour at 200 degrees or until an appetizing blush.
Raise the edges of the foil, wrap the rosy peppers, and let them steam.
Peel the fruits from the skins, cut them into halves or slices, removing the stem with seeds, and place them in sterile jars, adding salt to taste.
Without peeling, pierce the garlic cloves with a needle, put them in oil, heat them to a boil, and pour them into the pepper.
After cooling, baked peppers in aromatic oil are stored in the cold.

Pepper for the winter with oil and vinegar

The following recipe for pickled peppers with oil and vinegar is another affordable version of the tasty preparation, which is made piquant by adding celery and spices. The snack will look most impressive when using red and yellow fruits, but it is better to avoid green ones or use them together with other types.

Ingredients:

pepper – 1.5 kg;
garlic – 1.5 heads;
water – 0.5 l;
oil – 150 ml;
laurel – 3 pcs.;
celery sprigs – 3-4 pcs.;
black and allspice peppercorns - to taste;
vinegar – 100 ml;
sugar – 2 tbsp. spoons;
salt – 0.5 tbsp. spoons.

Preparation

Boil water with the addition of salt, sugar, oil, vinegar and spices.
Add pepper slices in portions and boil for 7 minutes.
Garlic, herbs and boiled peppers are added to the jars.
Pour marinade over everything, seal and wrap.

Peppers dried in oil for the winter

Dried peppers in oil are an original stand-alone snack or a component for adding to gourmet salads, toppings for baked goods, and pizza. To obtain an ideal result, you must first remove the skins from the peppers, and only after that begin long-term drying of the vegetable slices.

Ingredients:

pepper – 2 kg;
oil, salt, garlic - to taste.

Preparation

Whole peppers are baked at 200 degrees for 20 minutes, after which they are placed in a closed container, steamed and removed from the skins.
The pulp, cut into slices, is laid out on a baking sheet with parchment and dried for 2 hours at 100 degrees.
Add some salt to the slices, sprinkle with oil and leave to simmer for another hour.
Mix the dried slices with chopped garlic, distribute them again on a baking sheet and heat for another 10 minutes.
Transfer to a sterile jar, add oil and place on the refrigerator shelf for storage.

Pepper with honey and oil for the winter

It acquires special flavor notes. It is preferable to use red varieties of vegetables - the appetizer will turn out more impressive in appearance and tastier. Spicy additives before adding to the marinade can be placed in a gauze bag, which is removed after cooking and discarded.

Ingredients:

pepper – 1.5 kg;
honey - 2 tbsp. spoons;
water – 1 glass;
oil and vinegar - 100 ml each;
salt and sugar - 1 tbsp. spoon;
laurel – 3 pcs.;

Preparation

Boil water with salt, sugar, honey, oil, vinegar and spices.
Place pepper slices in portions, boil for 5 minutes, and transfer to jars.
Pour the marinade over the vegetable, seal it, and wrap it.

Peppers boiled in oil for the winter

The ideal solution for fans of spicy and savory snacks is the following recipe for bell peppers in oil for the winter. Its personality lies in the pre-cooking of the slices in a particularly aromatic marinade. In addition to spices, whole garlic cloves and chilies are added to the oily liquid base.

Ingredients:

pepper – 1 kg;
water – 350 ml;
sugar, oil and vinegar - 150 g each;
salt – 1 tbsp. spoon;
garlic – 1 head;
chili peppers – 3 pcs.;
allspice and cloves - 3 pcs.;
black peppercorns – 5 pcs.

Preparation

Boil water with salt, oil, sugar and vinegar, adding spices, whole garlic, piercing the teeth with a toothpick and chili.
Place slices of pepper into the marinade and cook it covered for 10 minutes.
Transfer the vegetable with the marinade into jars, seal, and insulate until cool.

Pepper salad in oil for the winter

If you prepare it by adding tomatoes, you will get a delicious salad that will be an ideal addition to meat or any side dish. It is preferable to cut the onions into thin longitudinal slices, and the peppers into strips. Carrots can be pre-sautéed in oil until half cooked.

Ingredients:

peppers and tomatoes – 1.5 kg each;
carrots, onions – 0.5 kg each;
sugar – 150 g;
salt – 1 tbsp. spoon;
oil – 200 ml;
vinegar - 1.5 tbsp. spoons;
black pepper – 0.5 teaspoon.

Preparation

Chop all the vegetables, add some salt and leave for 12 hours.
Add the remaining ingredients and place the container on the stove.
Boil the salad after boiling for 40 minutes, package it in jars and seal.

Bell peppers with eggplants in oil

Marinated in oil with fried eggplants, garlic and herbs, you can simply put it in the refrigerator to soak for a day, or you can sterilize the containers for 15 minutes in a bowl of boiling water and seal for long-term storage for the winter. It turns out very tasty, spicy and aromatic.

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

Popular ways to prepare hot peppers

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

The last notes

kerescan - Oct 8th, 2015

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

I can recognize pickled hot peppers blindfolded by their smell. I love it and make it every year. And when there isn’t enough until the next season, I go and buy it from my grannies. I eat it with all first courses, and my husband eats it with meat. Hot and sour peppers prepared according to this recipe are a godsend for spicy lovers. Preparation will take 10 minutes, and the result will delight you all winter. I store it covered in the refrigerator, but you can also store it in the cellar.

To prepare cold pickled hot peppers, take the following ingredients.

Put on rubber gloves, wash the peppers and cut off the tails. Make punctures along the entire pepper using a fork.