How to salt hot peppers for the winter without sterilization: the best recipes and recommendations for closing jars

Hot peppers have long been used in oriental cuisine for the preparation of seasonings and sauces for meat and fish dishes, soups, side dishes and salads - because of its piquant taste. In small quantities, canned pepper has medicinal properties, strengthens the immune system, fights pathogenic microorganisms, contains many useful substances and vitamins.

Housewives are happy to preserve hot peppers, since cold preservation recipes are simple and affordable. In the article we will tell you how to salt hot peppers for the winter without sterilization.

Features of canning hot pepper

Bitter fruit in blanks does not lose its taste, but, on the contrary, is enriched with the aromas of other spices and spices used in salting.

Attention! For canning, use clean, undamaged jars. Covers can be either nylon or threaded tin. They are also pre-washed.

For canning, choose peppers with an elastic elastic skin, without putrefactive spots... The size of the fruits should be the same for easier stacking. The color can be varied. For example, peppers of red, yellow or green colors are placed in a container and alternate to make beautiful blanks.

The vegetables are washed and dried. In some recipes, the stalks are removed, and cuts or punctures are made on the skin of the pods. For other blanks, seeds are removed and the fruits are cut into pieces.

Reference. The most juicy varieties for salting are considered to be Magic Bouquet, Burning Nose, Serpent Gorynych, Mother-in-law's tongue.

Hot pepper salting recipes without sterilization

There are many salting recipes this spicy fruit. Let's consider the most popular ones.

Home-style hot pepper

This is a simple homemade hot pepper pickling recipe.

Ingredients:

• pepper - 1.5 kg;
• filtered water - 1.5 l;
• rock salt - 60 g;
• fresh dill - 1 g;
• garlic - 6 cloves;
• horseradish - 3 leaves;
• black currant and cherry - 8 leaves each.

Use disposable gloves to keep the pepper juice from getting on your skin and causing irritation.

Preparation:

1. Put some spice leaves, garlic and dill on the bottom of clean jars.
2. For washed peppers with tails removed, make some holes in the skin with a fork.
3. Place the pods in a jar, covering them with the remains of horseradish leaves, currants and cherries.
4. Stir salt in water until completely dissolved and boil.
5. After boiling, remove, cool slightly and pour the pods with the resulting brine.
6. Fasten the oppression and put in a cool place for 14 days.
7. Then seal the containers with nylon lids and place in the refrigerator.

How to salt hot pepper with garlic and dill

This is a great snack with a special flavor.

Composition:

• pepper - 0.7 kg;
• filtered water - 1 l;
• salt - 1 tbsp. l .;
• sugar - 2 tbsp. l .;
• garlic - two heads;
• laurel - 4 l;
• dill to taste.

Preparation:

1. Pierce the washed vegetable with a fork at the base of the pod.
2. Rinse the greens and separate the leaves from the twigs, divide the garlic into cloves.
3. Put everything in a bowl, pour hot boiled water for 5 minutes and close the lid so that the aroma of spices saturates the fruits.
4. Drain the water and repeat the procedure 4 more times.
5. Prepare the marinade: when the aqueous saline solution with sugar and spices boils, add vinegar, cook for another 3 minutes, remove from heat and cover with a lid.
6. Put peppers, garlic with herbs from a pickle solution in jars.
7. Then fill the contents of the jars with the cooled marinade to the very top and seal with lids.

Spicy twist of bitter pepper without salt

Hot peppers in oil filling without salt are used both as an independent dish and as an ingredient for second courses.

Composition:

• garlic - two heads;
• vegetable oil - 0.25 l;
• laurel - 2 leaves;
• spices - optional.

Preparation:

1. Put spices, garlic, bay leaf in a saucepan, add vegetable oil.
2. Cook over low heat for 20 minutes. Remove the garlic and bay leaf and transfer to jars.
3. Add hot pepper to the filling and simmer over low heat for about ten minutes.
4. Transfer the workpiece to the jars, close the lids.

Pickled hot peppers in Georgian style in tomato juice

This preparation is used as a dressing for borscht and as a side dish for meat dishes.

Composition:

• 2.5 liters of tomato juice from fresh tomatoes;
• 1 kg of hot pepper;
• 30 g salt;
• 90 g sugar;
• ¼ h. L. black pepper;
• 1 tbsp. l. crushed garlic;
• 1 tbsp. l. vinegar;
• 1.5 tbsp. vegetable oil;
• 5 laurel leaves.

Preparation:

1. Squeeze juice from fresh tomatoes.
2. We prepare hot peppers, free them from the stalk and seeds.
3. Add salt, sugar and bay leaf to tomato juice, cook over low heat for 30 minutes.
4. Put the fruits of the pepper in boiling tomato juice and cook for about twenty minutes.
5. Remove the bay leaf, add vegetable oil, garlic, vinegar and leave on low heat for another 3 minutes.
6. We take out the fruits carefully, put them in prepared jars and fill them with tomato.
7. Close with lids and put in a cool place.

With vinegar and honey

A quick option to prepare, it can be stored for a long time without losing its taste.

Ingredients:

• 0.4 kg of pepper;
• 100 ml of apple cider vinegar;
• 30 g of honey;
• 120 g of Provencal herbs.

Preparation:

1. Put the washed and dried fruits in jars.
2. Mix the vinegar, honey and herbs and add to the pepper.
3. Close the jars with lids and put them in a cool place.

Pepper pods in a spicy marinade

Pickled hot peppers diversifies the taste of everyday dishes and decorates the festive table.

Composition:

• 0.35 kg of pepper;
• 50 ml of apple cider vinegar;
• one head of garlic;
• 3 sprigs of dill and cilantro;
• one sprig of mint;
• 0.5 l of water;
• 1 d. L. salt;
• 1.5 tbsp. l. coriander beans;
• 1 d. L. Sahara;
• 1 bay leaf;
• two dried cloves.

For sufficient saturation of the fruit with brine, it is advised to pierce the pods in several places with a fork or knife.

Preparation:

1. We wash the pods and herbs, clean the garlic. Pierce the pepper near the base and put it in jars.
2. Pour vegetables with hot boiled water, keep for 5 minutes under a closed lid and pour the water into the sink. Pour boiling water and repeat the procedure 5 times.
3. Mix the ingredients in a saucepan, fill with water and put on fire.
4. Boil the cooked marinade for three minutes. Then add vinegar and cover for 5 minutes.
5. Put the fruits in jars, fill with brine, cork and leave for a day in a warm place. Then we send it to the refrigerator.

Hungarian pepper

For this recipe, it is best to use waxy pepper, which has a sweet and sour taste but is also pungent.

Ingredients:

• 0.5 kg of pepper;
• two heads of onions;
• 3 tomatoes;
• 0.22 l of vegetable oil;
• 30 g salt;
• 30 g sugar;
• 2 cloves of garlic;
• 15 ml vinegar;
• 20 g dry paprika.

Preparation:

1. Remove the stem and seeds from the pepper to reduce the pungency and bitterness. In a separate bowl, combine vegetable oil, chopped onion and garlic, add paprika and other herbs to taste.
2. Use a blender to chop the tomatoes until smooth.
3. Pour the mixture over the pods, cover and leave for 2 hours.
4. Add salt and sugar to the boiled brine, cool and pour in the vinegar.
5. Pour the brine over the fruits and cover.

How to roll up cans without sterilization

The cold canning method is popular due to its simplicity. and small investment of time, but has some peculiarities.

How to roll up salted hot peppers under a nylon lid

For cooking pickling hot pepper without sterilization, the processing of containers is excluded from the classical method.

Features are that the vegetable is poured several times with hot boiled water for 5 minutes, repeating the procedure several times.

To prevent mold from appearing, add vinegar, salt and sugar... Store canned peppers cooked without sterilization in the refrigerator.

Conclusion

When canning without sterilization, most of the vitamins and nutrients are preserved. It helps to maintain immunity and good mood on frosty days.

The cold method of canning hot peppers attracts with its simplicity and time saving. The vegetable retains its fresh taste, enriched with spices.

A variety of blanks will add color to the gastronomic palette of everyday dishes and will decorate the festive table.