When rolling vegetables for the winter, hot peppers are bypassed. It is used as a flavoring agent for other recipes, but not on its own. But in vain, because hot pepper in vinegar is an appetizer that goes well with the first and second courses. How to cook a spicy vegetable for the winter, you will learn from this article.

Learn to cook hot peppers in vinegar

• Servings: 10
• Cooking time: 1 minute

The classic recipe for pepper in vinegar

According to the classic recipe, the whole pepper is marinated, along with the green stalk. It is not cut or cleaned of seeds.

Ingredients:

• pepper - 1 kg;
• water - 1 l;
• vinegar - 0.5 l;
• vegetable oil - 1 tbsp. l. on the bank;
• salt - 1 tbsp. l. on the can.

Table vinegar, apple cider vinegar, or wine vinegar is suitable for the recipe. Ingredients are enough for 2 liter cans.

Rinse the pepper thoroughly under running water. Place in clean, dry jars. It is unnecessary to sterilize them beforehand. Boil 0.5 liters of water and cover with pepper. When the liquid has cooled, drain it. Bring the remaining water to a boil and pour into jars so that it takes up half. Fill the remaining space with vinegar, pour in vegetable oil and add salt.

Roll up the cans and store them in a cool, dark place. Peppers prepared in this way remain hot. Marinade can be used as an addition to salads if the recipe contains vinegar.

Hot peppers in vinegar: a recipe with spices

For a spicier appetizer, use this recipe. It contains a lot of dill, which can be consumed along with pepper. This appetizer is combined with first courses, potatoes or meat.

Ingredients:

• pepper - 1.5 kg;
• water - 1.5 l;
• vinegar - 250 ml;
• dill - a large bunch;
• horseradish, cherry and currant leaves - 2 pcs.;
• bay leaf - 2 pcs.;
• salt - 4 tbsp. l .;
• sugar - 2 tbsp. l.

Output - 1 three-liter or 3 liter cans.

Rinse the pepper, cut off the green tails (do not remove the stalk with seeds) and make longitudinal cuts so that the brine gets inside. Place horseradish, currant, cherry and laurel leaves on the bottom of clean jars. Lay the pepper in layers, shifting it with chopped dill.

Boil water, add salt, sugar and vinegar to it. After 5 minutes, pour the pepper over with boiling brine. Roll up the cans and wrap them in a warm blanket until they cool. The snack will be ready to eat in a month.

Pepper in vinegar is an appetizer that will appeal to spicy food lovers. In a cool place, it is stored for 3-5 years, and retains a piquant taste all this time. Diversify the bored assortment of winter preparations with a new recipe.

Bitter peppers are harvested for the winter, mainly for its further addition to various dishes. Most often, pods complement soups, main courses, sauces, salads, and some gourmets even add this vegetable to drinks. Hot peppers can be canned well, so there are many recipes for pickling them.

Bitter pepper is harvested for the winter, mainly for its further addition to various dishes.

To save time on peeling and slicing hot pepper pods, you can marinate them whole. Such a preparation will be an excellent addition to fatty second courses.

To prepare it you need:

• 350 grams of bitter pepper pods;
• 100 milliliters of grape vinegar;
• 1 head of garlic;
• 3 dill branches;
• 3 branches of cilantro;
• 1 branch of mint;
• 500 milliliters of drinking water;
• 1 dessert spoon of rock salt;
• 2 dessert spoons of coriander seeds;
• 2 dessert spoons of sugar;
• 2 bay leaves;
• 2 carnations;
• 8 peas of a mixture of peppers;

Pickled peppers are prepared using the following step-by-step technology:

1. The red pods are washed under running water and then pierced with a toothpick in the area of ​​the stalk. This step should never be skipped to prevent excess air from accumulating in the pepper.
2. The greens are washed under cool water, the leaves are separated from the branches.
3. The garlic head is disassembled into slices.
4. The pods are transferred to a saucepan, filled with freshly boiled water. Then the container is closed and left in this state for 5 minutes.
5. Then the liquid is drained into the sink, and the chili is poured with fresh boiling water. This procedure is repeated 5 times.
6. Water is poured into another container, sugar, salt, peppercorns, coriander, bay leaf, cloves, garlic cloves and herbs are poured. The mass is mixed and brought to a boil.
7. After boiling water, vinegar is poured into it, and the mass is cooked for another 3 minutes.
8. Next, the marinade is removed from the heat, covered with a lid and left for 15 minutes.
9. Greens and garlic from the marinade are placed in a sterilized jar, chili is laid out on this base, and all the spices that were involved in cooking the marinade are placed on them.
10. The workpiece is poured to the brim with marinade, the peppers are lightly crushed with a fork.
11. Next, the jar should be rolled up, turned over and wrapped in warm cloth for 1 day.
12. Such a blank is stored in a cool dark place. A snack should be eaten no earlier than a week later.

Pickled hot peppers will appeal to lovers of savory snacks, will decorate the festive table and add an unusual touch to daily meals.

The article presents safe options that are easy to prepare and have an excellent taste.

Before moving on to the features of the preparation of pickled pepper, we will briefly consider the useful properties of this product and some contraindications for use.

Hot pepper contains a lot of useful vitamins and substances. For example, it contains several times more vitamin C than lemon and black currant. Sodium, iron, vitamins K and A, copper, ascorbic acid - this is just a small list of beneficial nutrients contained in pungent fruits.

Regular (but moderate) consumption of a spicy vegetable:

• normalizes sleep;
• improves the functioning of the heart and liver;
• stimulates metabolism;
• lowers blood pressure;
• enhances immunity;
• prevents the likelihood of developing many diseases;
• improves mood.

However, doctors recommend using hot peppers as carefully as possible. It is not advisable to eat pickled hot peppers for people with gastrointestinal problems, diseases of the oral mucosa, allergies and cardiovascular diseases.

Features of pickling hot peppers

The key to a tasty and healthy dish is proper preparation. All ingredients must be carefully sorted. Use vegetables that are ripe, undeformed and free from disease or rot. Before cooking, wash the peppers thoroughly and dry with a towel.

To reduce the pungency, seeds and layers are removed from the pods. Soaking the fruit in water for 24 hours or scalding with boiling water for 10 minutes also muffles the pungency of the product well.

However, if you want to end up with a hot product, marinate whole pods.

The main rule of preparation is to be careful. It is better to marinate the product with gloves, since the burning surface of the pepper, getting on your hands, can provoke irritation or corrode wounds. Avoid contact with mucous membranes.

The preparation of other ingredients depends on the recipe.

The most delicious hot snack recipes

Consider safe options for hot appetizers that will not only complement the taste of the main course, but also serve as a self-sufficient option for a snack. Being amazing in taste, spicy fruits can not only whet the appetite and enhance the taste of any product, but also make a significant contribution to the body's work, helping it cope with seasonal difficulties and activating the protective functions of the immune system.

For reference... Caloric content of the product: per 100 g - 27 kcal. Fats, proteins - 0.9 g each, carbohydrates - 4.7 g.

Pickled jalapenos with tomatoes - recipe for spicy adjika

This marinade recipe goes well with both meat and fish products.

Jalapeno is one of the hottest peppers. This is ideal for making adjika.

Ingredients (for 6 liters of adjika):

• red bell pepper - 6 kg;
• jalapenos - 300 g;
• vegetable oil - 500 ml;
• garlic - 500 g;
• thick tomato puree - about 2 kg;
• parsley - a large bunch;
• salt and sugar to taste.

How to cook:

1. Pour vegetable oil into a saucepan, add garlic, chopped in a meat grinder. Stir and leave for 15-20 minutes.
2. Rinse and peel the bell pepper, mince.
3. Grind the jalapenos after removing the tails.
4. Boil the mixture of oil and garlic over low heat for a few minutes, then add jalapeno and bell pepper. Mix.
5. Cook over low heat for 50-60 minutes, not forgetting to stir.
6. Then add chopped parsley and tomato puree (twisted and boiled tomatoes).
7. Season with salt and sugar.
8. Add ground red pepper to correct the pungency of adjika.
9. Then pour into sterile jars and seal.
10. Leave to cool by turning the dishes over and covering with a blanket.

For reference. When boiling, adjika is sharper, but with storage, the severity decreases.

There are other recipes for harvesting jalapeno peppers for the winter. You can use a classic sweet-spicy pickle or a Mexican pickle. If marinated whole, the stalk is not removed, but a small incision is made along the fruit so that the pepper does not burst.

Pickled green peppers

A simple recipe for an appetizer that has a long shelf life and goes well with kebabs and other hot meat dishes. Prepared with or without brine.

To prepare a snack without brine, you will need:

• bitter pepper - 5 kg;
• garlic - 4 large heads;
• salt - 450 g;
• greens - a large bunch.

Chop the garlic and herbs, mix. Pierce the pepper with a fork in several places and place in a deep container, alternating with the garlic mixture. Cover with sterile gauze and apply heavy pressure. Leave in a warm place for several days.

For a dish with brine, you need:

• bitter pepper - 3 kg;
• coarse salt - 1 glass with a slide;
• water - 5 l;
• dill - 1 bunch.

Mix the coarsely chopped greens with half the chopped garlic (you can use the garlic press) in an enamel saucepan, add the remaining garlic as a whole there. Pierce washed and dried peppers with a fork, combine with herbs and garlic.

Then pour brine (mix cold water and salt) and cover with gauze, put oppression. The snack comes in a warm place, on average, from 3 to 10 days. Readiness is determined by the color of the pepper - the fruits should turn yellow.

You can store cooked peppers without brine, in clean, dry jars. You do not need to sterilize the container, just wash the soda cans.

Bitter pepper in tomato-honey sauce

This ingenious recipe will add spice to your regular meals.

For cooking, you will need the following components:

• pepper - 3 kg;
• tomatoes - 2.5 kg;
• honey - 2 tbsp. l .;
• vinegar 9% - 250 ml;
• sugar - 2 tbsp. l .;
• salt - 3 tbsp. l.

Before preserving, wash the pepper thoroughly, pour over the marinade (heat the vinegar to a comfortable temperature and mix with honey). Leave the workpiece in a warm place for several days.

Take out the vegetables, arrange in jars and pour over the marinade. Twist. Allow to cool completely at room temperature.

Express marinade in Korean

The only drawback of this recipe is the impossibility of preparing pepper for the winter. The dish is meant to be consumed quickly.

You will need:

• paprika - 1 kg;
• garlic - ½ head;
• water - 400 ml;
• vinegar 6% - 70 ml;
• black pepper - 1 tsp;
• salt and sugar - 0.5 tbsp each l .;
• ground red pepper - 1 tsp;
• ground coriander seeds - 1 tsp

To prepare the marinade, add spices, vinegar, chopped garlic to hot water. Boil. Place the pods in a container and pour over the marinade. After 2-3 days, Korean pickled peppers are ready.

Spicy pickled chili appetizer

Canned chili will perfectly complement the taste of baked fish steaks, meat dishes, and will also become a spicy seasoning for first courses.

Cooking requires a minimum of food and effort.

Ingredients:

• chili pepper - 10-15 pods;
• sugar - 4 tsp;
• salt - 2 tsp;
• vinegar 9% or wine - 250 ml.

Rinse well and clean the pods, remove the tails. Cut into small rings. Place in clean, dry jars and cover with marinade (mix salt, sugar and vinegar). Roll up and send for storage at a temperature of + 5-7 degrees.

An equally delicious recipe with a spicy sweetish taste:

• chili pods;
• mustard seeds;
• allspice;
• Bay leaf;
• vinegar essence (preferably apple).

Rinse and dry the pepper thoroughly. Pierce each peppercorn with a fork. Put mustard seeds and allspice at the bottom of a sterilized jar, mix. Arrange the pepper in containers.

To prepare the marinade, mix the vinegar essence with honey, let it brew for 30 minutes. Pour marinade into jars, close tightly with a lid, shake a little.

Whole bitter peppers without sterilization

A simple recipe for conservation without sterilization. Ingredients per 700 g jar:

• bitter pepper - 350-400 g;
• sugar - 2 tbsp. l .;
• salt - incomplete 1 tbsp. l .;
• allspice - 3 peas;
• table vinegar - 50 g.

Rinse the pepper thoroughly, put in a jar and pour boiling water over it. Leave on for 15-20 minutes. Drain the water from the jar into a saucepan, add salt, sugar, allspice. Boil for about 7 minutes, then add vinegar.

Advice... While pouring is being prepared, boil the metal lid in water.

Gradually pour the marinade over the peppercorns, roll up, turn the jar over, wrap it with a blanket. Leave for a day.

Gorgon marinated fire appetizer

A promising name for all spicy lovers. Does not require sterilization. Components:

• hot pepper - 1 kg;
• sugar and salt - 3 tablespoons each;
• vegetable oil - 250 ml (optional, without oil);
• 9% vinegar - 125 ml;
• water - 1.5 l;
• garlic and dill to taste.

Wash undamaged, dense hot peppers, cut off the dry ends, but leave small tails. The fruits can be left intact or the stalks with seeds can be removed, the pulp can be cut into pieces (the pepper will be less spicy). The last procedure is best done with gloves.

Put the fruits in a saucepan, pour boiling water over and leave for 5 minutes under a closed lid. Drain the water.

For the marinade, add vinegar, oil and sugar with salt to the water, let it boil for 4-6 minutes.

In prepared jars, put a little dill and a few cloves of garlic to taste. Put the blanched hot peppers neatly in jars. Pour boiling marinade over, cover with sterilized lids and roll up. Turn the jars, wrap them well and leave overnight.

For those who are going to prepare a savory snack for the first time, experienced housewives reveal the secrets accumulated over the years:

1. The hottest part in pepper is the seed. Adjust the pungency of the pepper by removing or leaving the seeds.
2. Horseradish leaves are placed on the bottom of the jar to add extra pungency and piquant taste.
3. Wear latex gloves when handling hot peppers to avoid skin irritation.
4. A blank of pepper will come out more beautiful if you take fruits of different colors.
5. Pickled hot peppers will be tastier if you pour boiling water over it 3-4 times.
6. Thinner pods marinate faster.
7. Before canning, cut off the dry ends of the pods, but be sure to leave at least a small tail - it will be convenient to hold during tasting.
8. If you don't have enough hot pepper on a whole jar, fill the container with strips of Bulgarian, in such a blank it will become spicy and no less tasty.
9. Allow the workpiece to cool completely. Then move it to a pantry or basement with good ventilation and constant humidity.

Conclusion

Pickled hot peppers are a great opportunity to enjoy a delicious vegetable and benefit from the product throughout the year. By stocking up this snack, you will delight yourself and your loved ones with a savory dish until next season.

Even an inexperienced chef can cook a dish - recipes are so simple and accessible. And the taste of a spicy snack will not leave indifferent any taster.

Bitter hot peppers are a spicy vegetable that will add spice to any kind of dish. Its fruits lend themselves well to various canning methods. Fans of spicy food will highly appreciate the unique flavor notes of pickled hot peppers, and the recipes presented below will teach you how to pickle hot peppers correctly and, most importantly, deliciously. Bitter pepper pickled with oil for the winter is also very useful for the body, it contains a sufficient amount of vitamins and other useful substances.

For real gourmets, we also have recipes for cooking, and.

Whole pickled peppers are a great addition to hearty, fatty meals. The spicy pods themselves are crispy and sour.

Required products (based on a 0.8-liter can):

• 350 gr. hot pepper pods;
• one hundred ml of grape vinegar;
• 1 head of garlic;
• 3 green branches of cilantro and dill;
• 1 sprig of fresh mint;
• 500 ml of filtered water;
• 1 tea l. coarse salt;
• two tsp. seed coriander and sah. sand;
• 2 laurel. sheet;
• 2 dried cloves buds;
• 3 pcs. shower. pepper;
• 5 pieces. black pepper.

How to pickle bitter pepper:

1. For pickling, choose ripe pods of hot peppers, that is, red, without any brown and green veins.
2. Rinse all the greens - mint, dill and cilantro under cold water, shake off the drops, and tear off the leaves from all the branches. The stems are not useful in pickling, they can be thrown away, the fact is that they are too coarse and even after pickling are unsuitable for food.
3. The head of garlic is easy to disassemble into cloves, you do not need to peel them from the husk.
4. Wash the bitter pepper, and then pierce each pod through and through near the stalk so that excess air does not accumulate in the pepper during pickling.
5. Place the processed pods in any deep saucepan.
6. Boil clean water in a kettle or a separate saucepan. Pour the peppers with boiling water, cover the container with a lid and wait five minutes.
7. Drain the pepper water into a sink, pour fresh boiling water over the pods again. Repeat this process three or four times. This procedure will help the peppers cook a little, but not cook.
8. Another way to blanch the peppers: put the fruits in any saucepan, add water, wait for it to boil, cook for about 3 minutes. (after boiling), turn off the heat, leave under a closed lid for a quarter of an hour.
9. Pour filtered water into another saucepan, add granulated sugar along with salt, add all the peas, seed coriander, lavrushka, clove inflorescences, unpeeled garlic cloves and all the herbs plucked from the stems. Put this mixture on fire and wait for the liquid to boil.
10. As soon as the water boils, pour the grape vinegar into it, boil the marinade for about three minutes, remove from the burner and just leave it covered for another 15 minutes.
11. Put green leaves and garlic cloves (from the marinade) into the jar, then carefully put all the hot peppers, try not to damage them when laying, throw in all the remaining spices from the marinade and pour the marinade itself to the edges of the jar.
12. With a fork, lightly press down the peppers in a container so that the remaining air comes out, close tightly with a lid, wrap the jar upside down and leave to cool for 24 hours.
13. Store in a cool and dark place.

Marinate twisted bitter peppers for the winter

Twisted hot pickled peppers are a very hot seasoning. A similar preparation in the Korean language is called "kochi". For its preparation, a minimum of ingredients are used, only three. The hot pepper pods are crushed with the seeds for even more pungency. Spicy gruel is perfect for meat dishes, it can also be added to soups or simply spread on bread.

Ingredient List:

• pepper (chili) - 1 kg;
• head of garlic;
• table salt - 25-30 grams;
• wine vinegar - 100 ml.

Pickling hot peppers for the winter recipes:

1. Wash the peppers well, cut off the top of each with a stalk.
2. Scroll the pods with the seeds and garlic through a meat grinder. You can also use a blender bowl for chopping.
3. Transfer the resulting gruel into a deep bowl, pour in table salt and pour in wine vinegar, mix thoroughly with a spoon so that the ingredients are evenly distributed among themselves.
4. Process jars with lids. For such a seasoning, it is better to take small cans from 80 g to half a liter.
5. Put pepper twisted with seeds in prepared containers to the very edges and tighten with lids.
6. Store the workpieces in the refrigerator or any cool place.

Armenian style pickled hot pepper with herbs

This preparation is very useful for the human body, as it retains all the vitamins and various useful substances that are contained in the products used. Pepper, pickled with herbs and garlic, turns out to be very aromatic and tasty, so it will be an excellent snack for both everyday and festive tables.

What do you need:

• hot bitter pepper - one kilogram;
• 9% vinegar - 60 ml or 6% acetic acid - 100 ml;
• herbs: celery, parsley, dill - 50 g each;
• garlic - 50 g;
• edible salt - 50 grams;
• drinking water - one liter.

Marinated hot peppers in Armenian:

1. Rinse the pods and all the greens under cold water, peel the garlic and cut into arbitrary pieces.
2. Before marinating the pepper, it should be baked into the spirit. closet until soft. The temperature inside is about 150-180 °.
3. Remove the peppers from the oven and leave to cool for a while.
4. In the meantime, process the jars and lids.
5. Tear off all the leaves from the stems of the grass.
6. Arrange the cooled pepper in sterilized containers, alternating with layers of chopped garlic and leaves of herbs.
7. Pour water into a saucepan, add edible salt and any acetic acid from the recipe listed. Boil the marinade, remove from the stove and let cool slightly.
8. As soon as the marinade is at room temperature, pour the pods in the jars up to the very "shoulders" of the container.
9. Put a press in each jar (a glass filled with water or small stones), soak the peppers for up to three weeks, in room conditions.
10. After a lapse of time, close the jars with pressed pickled hot peppers with nylon or screw caps, rearrange the blanks in the refrigerator.

Pickled hot peppers in Georgian style in tomato juice

This preparation is interesting in that tomato juice turns out to be the sharpest in it. Pickled bitter peppers in tomato juice are combined with almost all meat dishes, soups, pilaf, even with pasta and fish. For canning, it is better to take small containers from 200 to 500 ml. Pepper goes as an appetizer to main courses, and spicy tomato juice can, for example, be poured over pieces of meat or added to frying for soups instead of regular tomato paste.

Necessary:

• bitter pepper - one kilogram;
• red tomatoes for juice - 2.5 kilograms;
• vinegar essence (70%) - one tablespoon;
• rock salt - 1 table. lies .;
• sah. sand - 3 table. spoons .;
• vegetable oil - 5 table. l .;
• laurel - 5 leaves;
• garlic - 30 grams;
• black powdered pepper - a quarter tsp.

Pickled hot pepper recipe in Georgian:

1. Wash the hot pepper pods, place them on a kitchen towel, dry them a little.
2. From two and a half kilograms of tomatoes, make fresh juice either through a juicer or in a blender bowl - then the juice will come out with pulp.
3. Chop the garlic into gruel.
4. Sterilize the selected containers for preservation.
5. Pour the juice obtained from tomatoes into a saucepan and put on the stove, it should boil and only after that add all the bulk ingredients (granulated sugar, black pepper powder and rock salt) to it, and also throw bay leaves.
6. Stir the tomato mixture and cook for up to half an hour, do not cover the pan with a lid.
7. After 30 minutes, put all the pepper pods in the tomato juice. Stir occasionally and cook for about 20 minutes.
8. As soon as the time for cooking the peppers has passed, add chopped garlic here and pour in the specified amount of rast. butter, catch the lavrushka and throw it away.
9. Stir the mixture, bring to a boil. As soon as the contents of the pan boil, pour the vinegar essence, stir again and turn off the heat.
10. Using culinary tongs, carefully catch all the peppers and put them in layers in prepared jars, pour the remaining juice over these same peppers.
11. Tighten the lids tightly, wrap them in blankets. The workpiece will cool down within a day or two, then it can be rearranged into the pantry.

Pickled bitter peppers with honey for the winter

This harvest of pickled bitter peppers has a tart taste and a pleasant sweet aroma. The sweetness of honey and the bitterness of pepper are perfectly combined with each other, and for lovers of everything unusual in cooking, pepper in honey-vinegar marinade will undoubtedly become an exotic taste discovery. Especially such peppers will go well with meat dishes. The pickling process is easy enough to be handled by a canning beginner.

What to take:

• small hot peppers - two kg;
• head of garlic;
• vinegar (table) - 0.5 l;
• honey (liquid) - two tsp;
• fine common salt - four tsp;
• peppercorns - 5 pcs.;
• plain water - 500 ml;
• granulated sugar - 2 teaspoons.

Pickled Georgian hot pepper for the winter:

1. Loosely place washed and dried peppers in previously sterilized containers.
2. Pour half a liter of plain water into a small saucepan, mix all the other products on the recipe list in it.
3. Put on moderate heat and wait for the marinade to boil.
4. Immediately pour boiling water over the contents of the jars, close the lids.
5. The rolled and inverted workpiece will cool down within a day and a half, and can be stored in a cellar or refrigerator.

Pickled hot bitter peppers will undoubtedly ennoble the taste of any dish. Even if you are not a fan of spicy foods, you should still try this vegetable, albeit in small quantities. Hot pepper has been shown to stimulate the production of happiness hormones. Nevertheless, it is contraindicated for people with diseases of the intestines and stomach, well, and everyone else can be safely eaten, of course, in reasonable quantities.