Bitter pepper for the winter - lick your fingers: recipes with photos and step-by-step instructions for cooking

Most thrifty housewives love to spend time in the kitchen, creating and inventing a variety of snacks and pickles for the winter. Hot peppers are an indispensable attribute of many delicious recipes. And this is not surprising: the vegetable gives the dishes an incomparable piquant aroma and pungent taste.

The fruit is widely available and very useful. There are a lot of options for preserving bitter, hot pepper. We will share simple and delicious recipes with photos. Real jam!

Preparation "Appetite" for the winter from red hot pepper with tomato sauce

There are a lot of recipes for "Appetite", in addition to the pepper itself, various vegetables, herbs, spices are added to it... One of the simplest appetizers is with tomato sauce.

Fruits should be smooth, without rough surfaces, spots, cracks or other damage... Only in this case will the appetizer turn out delicious and become a table decoration.

Attention! Protect your hands with gloves to avoid burning.

Components:

• fresh tomatoes - 1.5-2 kg;
• red hot pepper - 1 kg;
• vinegar essence 9% - 30 g;
• sugar - 1/3 tbsp.;
• vegetable oil - 1/4 tbsp.;
• salt to taste.

Preparation:

1. Cut off the stalks at the base of the peppers - about 1 cm. Pierce them in several places with a toothpick.
2. Scald the tomatoes with boiling water to make it easier to remove the skin. Scroll them through a meat grinder or blender.
3. Put the resulting tomato juice over medium heat, bring to a boil and boil for another 15 minutes.
4. Next, pour sugar, salt into the juice, pour in vinegar, oil and lower the peppers into the mixture. Boil for 15-20 minutes.
5. Distribute the resulting snack in sterile jars. It is better to use a container of 0.8-1 l with a wide neck. Close the jars, turn over and leave to cool.

Bitter pepper, pickled whole for the winter in jars

This blank is a great alternative to fresh peppers, only much tastier... Several jars of such a snack will definitely come in handy in the winter. Peppers take any varieties and colors, small and thin - they will pickle faster.

Components:

• hot pepper pods - 0.8-1 kg;
• garlic - 2 heads;
• black peppercorns - 10 pcs.;
• allspice peas - 10 pcs.;
• wine vinegar or ordinary 9% - 250 g;
• salt - 35 g;
• sugar - 35 g;
• a little of any greenery;
• coriander - 35 g.

Preparation:

1. Prepare hot peppers, sort out and rinse. Damaged fruits should not be used. Pierce each peppercorn at the base with a toothpick to release excess air.
2. Transfer the fruits to a large saucepan, add water and bring to a gentle boil.
3. Prepare the marinade: heat 1 liter of water, pour salt, sugar into it, put whole slices of peeled garlic, chopped greens, coriander and peppercorns. Pour in vinegar. Boil for about 3 minutes, turn off the heat and let the marinade brew for 15-20 minutes.
4. After the marinade has cooled slightly, remove the garlic and herbs from it and arrange them in pre-prepared sterile jars. Add the boiled pods and pour the marinade to the top.
5. Close the jars with lids and cover with a blanket. After cooling, store in a cool place.

Armenian style pickled hot pepper with herbs

Armenians are famous for their love of spicy and juicy food. Lovers of Armenian cuisine will love this hot pepper recipe... It goes well with vegetable salads, barbecue, baked fish and many other dishes.

Ingredients:

• hot pepper pods - 800 g;
• vinegar essence 9% - 50 ml;
• parsley - 30 g;
• dill - 30 g;
• cumin - 30 g;
• celery - 50 g;
• garlic - 10-12 cloves;
• water - approximately 1.5 liters;
• salt - 60 g.

Preparation:

1. Discard spoiled peppers, rinse all the ingredients thoroughly, chop the garlic finely or pass through a press.
2. Bake the whole peppers in the oven until soft for about 10-15 minutes.
3. Transfer the pods to prepared jars, alternating pepper with chopped herbs and garlic.
4. Put water on fire, pour vinegar into it, add salt and bring to a boil.
5. Distribute the ready marinade in jars, close and put in a cold place.

Take a note:

How to deliciously prepare Tsitsak pepper for the winter

Cold pickled hot peppers in vinegar

Canned hot peppers in oil

This beautiful and spicy appetizer will be a tasty addition to mashed potatoes or rice and will decorate the festive table.

Ingredients:

• hot pepper pods (it is advisable to take different colors for showiness) - 2 kg;
• sugar - 50 g;
• refined vegetable oil - 450 ml;
• fresh parsley - 50 g;
• salt - 20 g;
• vinegar 9% - 10 ml;
• hop-suneli seasoning - 40 g.

Recipe:

1. Rinse multi-colored peppers and cut off the tails, dry and cut into large pieces.
2. Pour oil into a hot frying pan and spread the chopped fruits.
3. Add salt and sugar.
4. Once the peppercorns are slightly soft, add finely chopped parsley, vinegar and hop-suneli seasoning to them. Stir and simmer over low heat under a closed lid for 15-20 minutes.
5. Arrange the prepared snack on pre-sterilized jars and roll up the lids.

Stuffed hot pepper

Pepper is stuffed with cheese, vegetables, fruits. This recipe uses carrots as the filling.

Components:

• hot pepper fruits - 1.5-2 kg;
• carrots - 1 kg;
• onions - 1 kg;
• vinegar essence 70% - 1 tbsp. l. (for one can of 2 liters);
• salt - 10 tbsp. l .;
• sugar - 8 tbsp. l .;
• black peppercorns - 1 tsp;
• allspice peas - 1/2 tsp;
• clove seasoning - 3 buds;
• bay leaf - 3 pcs.;
• tomatoes - 3-4 kg (for making tomato juice).

Preparation:

1. Prepare the peppers, rinse and dry.
2. Wash tomatoes for tomato juice well, chop finely or grind with a blender, grind the resulting gruel through a sieve. Put the released juice on medium heat, bring to a boil and then cook for another 20 minutes, periodically removing the foam. Then pour all the above spices into the juice, except for the bay leaf.
3. Finely chop the onion, chop the carrots on a medium grater. Fry it with onions in a pan, adding bay leaves. When the vegetables are ready, remove them.
4. Fill the peppers with vegetables, transfer to a large saucepan, cover with water and cook for 5-7 minutes, then spread over sterile jars.
5. Boil the juice again, remove all the spices from it and pour it into the jars through a sieve, leaving a little space. Pour vinegar into each jar on top, roll up the jars, cover with a blanket and, when they cool, put away for storage.

Pepper in vinegar "Easy and simple"

Hot peppers marinated in vinegar in this way will remain crisp and sharp. Thanks to this processing method, the snack will stand until the next harvest.

Ingredients:

• hot or hot peppers - 1.5-2 kg;
• vinegar 9% (wine, apple, balsamic) - 1 l;
• water - 1 l;
• salt - 200 g

Preparation:

1. Rinse the vegetables and dry with a paper towel. If you prefer more savory snacks, you may not need to remove the stalks and seeds.
2. Dilute vinegar with water and stir.
3. Tamp the peppers into pre-prepared jars, sprinkle them with salt.
4. Pour the vegetables with brine, close the jars and let it brew for 2-3 weeks in the refrigerator.

Spicy pepper seasoning with walnuts

This recipe describes the preparation of adjika. It is called vitamin paste, and if you add walnuts to a snack, the benefits of such a seasoning will double.

Components:

• red hot peppers - 1 kg;
• peeled walnuts - 500 g;
• garlic - 400-500 g;
• ground coriander - 60 g;
• salt - 150 g;
• seasoning hops-suneli - 100 g;
• a pinch of cinnamon.

Preparation:

1. Rinse the fruits and dry them from moisture - thanks to this, the snack will be stored longer. Remove seeds from the pods and cut off the stalks.
2. Pepper pods, nuts and peeled garlic mince or grind with a blender.
3. Mix the resulting mass with coriander, cinnamon and hop-suneli seasoning, then twist everything again.
4. Add salt and mix well.
5. Arrange the workpiece in clean jars and store in a dark, cool place.

Read also:

Savory hot pepper snacks

Hot pepper preservation and drying recipes

"Spark" for the winter

"Ogonyok" - sauce number 1 for spicy lovers. He has a lot of names, as well as cooking methods. Only the spicy taste and tomatoes as the main ingredient remain unchanged.

Components:

• ripe tomatoes - 5 kg;
• red chili pepper - 3-4 pods (depending on the desired pungency);
• garlic - 1 head;
• sugar - 250 g;
• salt - 20 g;
• vinegar essence 9% - 50 ml.

Preparation:

1. Scroll the vegetables in a meat grinder or blender. If you leave seeds in chili, the appetizer will turn out to be more robust.
2. Put sugar, salt in the prepared mass, pour in vinegar. Mix everything well.
3. Spread the "Ogonyok" in jars and put it in a cool place for storage.

Pickled hot peppers for the winter

Thanks to the brine, the pungency softens a little, therefore sauerkraut even those who do not like it fresh will love it.

Ingredients:

• hot pepper fruits (of any color, it is better to take a little sluggish) - 700 g;
• salt - 2 tbsp. l .;
• dill - 1 bunch;
• garlic - 7 cloves;
• water - 1 l.

Preparation:

1. Wash the vegetables, cut the tails and remove the seeds. Pierce the pepper in several places with a toothpick.
2. Peel the garlic and cut each wedge in half, finely chop the dill.
3. Dissolve salt in chilled boiled water.
4. Transfer all components to a wide saucepan, fill with salt water, cover with a lid of a smaller diameter or a plate, press down with a press.
5. Leave the vegetables to ferment at room temperature for 5-7 days. Then pour the brine, wash the pepper and garlic.
6. Prepare a new portion of the brine in the same way, put the pepper in the jars, add fresh dill and pour the brine, close the jars. Keep refrigerated.

Fried hot chilli pickles

The buttery snack is easy to prepare and has a long shelf life. It goes well with fried meat, fish, and various side dishes. This aromatic pickle is a favorite addition to hot dishes for many men.

Ingredients:

• hot pepper - 1 kg;
• vegetable oil for frying;
• carrots for decoration;
• garlic - 6-7 cloves;
• black pepper - a few peas;
• vinegar 9% - 1 l;
• water - 250 ml;
• sugar - 0.5 kg;
• salt to taste.

Preparation:

1. Rinse the vegetables, remove the stalks from the pepper at the base by 1 cm.
2. Fry them lightly in a pan with vegetable oil.
3. Mix water, vinegar and sugar for the marinade.
4. Spread the cooled peppers over the jars, alternating with chopped carrots and garlic. Add a few peas and pour over the marinade.
5. Cork the jars and put them in the refrigerator.

Conclusion

Having made preparations from hot peppers for the winter, you will enjoy the spicy taste of dishes all year round and bring tangible benefits to the body. The vegetable has a lot of vitamins and useful properties. It is a good helper in the treatment and prevention of colds in the autumn-winter period. When eating spicy foods, the general tone increases and the mood improves. All of these recipes are very easy to prepare, even a novice cook can handle them.