How to cook a hot appetizer with your own hands: recipes for hot sauerkraut for the winter

Pickling is an unusual way of preparing hot peppers for the winter. It is used as an appetizer for main dishes, it gives an interesting touch to soups and salads. There are many recipes for cooking, we offer the most simple and interesting options for how to ferment this vegetable for the winter.

Pickled hot peppers recipes for the winter

Pickled hot peppers are used as an appetizer for meat, strong drinks, separately or in addition to potatoes... Cooking takes time and some effort.

Soaked hot pepper

Ingredients:

• bitter pepper - 1 kg;
• celery root - 10 g;
• horseradish root - 8 g;
• parsley greens - 15 g;
• cherry leaf - 5 g;
• vinegar - 60 ml;
• table salt (not iodized) - 60 g;
• water - 1 l.

Preparation:

1. The water is boiled, after boiling, salt and vinegar are added, brought to a boil again and filtered through cheesecloth.
2. Peppers are washed with running water and pierced at the base.
3. The celery root and horseradish are peeled and cut into large pieces.
4. Put the prepared peppers in a deep bowl, add horseradish, celery, parsley and a cherry leaf in layers.
5. The workpiece is poured with cooled brine and placed under a press in a warm place.
6. After 10-12 days, the snack is transferred to the cold, adding cold brine as it evaporates.

Pickled hot peppers

Ingredients:

• hot pepper - 2 kg;
• salt - 160 g;
• sugar - 60 g;
• water - 2 l;
• dry dill - 3-4 umbrellas;
• garlic - 1 head;
• black peppercorns - 1 tsp.

Preparation:

1. The peppers are washed, dried and left to dry for several hours at room temperature.
2. The water is boiled, salt, sugar and peppers are added, brought to a boil again and cooled.
3. Peeled cloves of garlic and pepper are placed on the bottom of a deep container, after piercing it in several places, pour brine so that part of the pepper remains free.
4. The container is closed with a lid of a smaller diameter, placed under a press and left in a warm place for 10-12 days until the color of the pods changes.
5. The finished snack is tightly laid out in sterile jars and filled with the same brine.

Pickled peppers stuffed with cabbage

Ingredients:

• green pepper - 1 kg;
• onions - 2 large heads;
• carrots - 200 g;
• green celery, dill, parsley - 1 large bunch each;
• white cabbage - 800 g;
• salt - 3 tsp;
• odorless sunflower oil - 3 tbsp. l.
• water - 3 l.

Preparation:

1. The peppers are washed, peeled from seeds and immersed in boiling water for 1 minute.
2. The cabbage is chopped into thin long strips, 1.5 tsp is added. salt and stir until the cabbage gives juice.
3. Carrots are rubbed on a fine grater.
4. Onions are finely chopped and sautéed in oil until translucent.
5. One of the peppers is diced, added to the onion and cooked until tender.
6. Add carrots to the pan, mix and cook until soft.
7. Finely chop the greens, mix with cabbage, add browned vegetables.
8. Pour the remaining salt into the minced meat and mix thoroughly.
9. Peppers are tightly stuffed with the finished filling.
10. Stuffed blanks are placed in a wide container vertically open end up.
11. A 1/2 container is poured with water in which the pepper was boiled, covered with a lid, placed under a press and left in a warm place.
12. After the pepper changes color to yellow, the load is removed, the container is transferred to the refrigerator for storage.

Take a note:

How to deliciously prepare Tsitsak pepper for the winter

How to salt tarkin pepper with cabbage

How to salt hot pepper for the winter without sterilization

Armenian tsitsak recipe

Ingredients:

• tsitsak pepper - 6 kg;
• garlic - 1 head;
• dill - 1 bunch;
• water - 10 l;
• coarse rock salt - 2 tbsp.

Preparation:

1. The pods are laid out for 48 hours for drying.
2. The dried pods are washed with running water and pierced through with a fork in 3-4 places.
3. Peel the garlic, chop the dill coarsely.
4. The pods are mixed with garlic and herbs.
5. Stir the salt in cold water until it is completely dissolved.
6. The peppers are placed in a deep container and poured with cold brine, placed under a press and left at room temperature.
7. After the pepper turns yellow, the brine is drained.
8. The workpiece is tightly laid in sterile jars, having previously squeezed out of the brine.
9. The jars are re-sterilized in boiling water for 10 minutes and closed with sterile lids.

Canning hot chili peppers with tomatoes

Ingredients:

• hot pepper pods - 1 kg;
• tomatoes - 2 kg;
• parsley - 1 bunch;
• peeled cloves of garlic - 100 g;
• sugar - 200 g;
• refined sunflower oil - 200 g;
• salt - 2 tsp;
• vinegar 9% - 50 ml.

Preparation:

1. The tomatoes are washed and passed through a meat grinder or blender.
2. Chopped tomatoes in a deep saucepan are put on fire, salt and sugar are added and boiled after boiling for 10 minutes.
3. The garlic is cut into thin slices.
4. Pepper pods are pierced in several places.
5. Parsley is finely chopped.
6. Add garlic, pepper, oil, vinegar and parsley to a saucepan with tomatoes, cook for 10-12 minutes from the moment of boiling.
7. The pods are laid out in sterile jars at ½ of the volume, tomato dressing is poured on top under the lid.
8. The jars are rolled up with sterile lids and left to cool.

Read also:

Cold pickled hot peppers in vinegar

How to cook pickled hot peppers for the winter

Little Tricks for Making Delicious Sauerkraut

Experienced housewives know the tricks of preserving a spicy vegetable. To make the workpiece spicy, pay attention to such nuances:

• pepper for long-term storage is rolled up in jars with a wide neck;
• pierce whole pods so that air comes out of them and is replaced with brine during fermentation;
• it is better to take cabbage for stuffing of late varieties - it is more juicy and sugary, which accelerates the process of natural fermentation;
• coarse rock salt is used for blanks;
• slightly immature fruits with thick fleshy walls are chosen for stuffing.

Storage

When the fermentation process is completed, the blanks are stored in the same containers or transferred to sterile jars... The finished workpieces are placed in a cold place - a cellar or basement, otherwise the product will deteriorate and become moldy. Shelf life - 3-4 months, provided that the banks are not exposed to direct sunlight. To prevent the brine from evaporating, the storage containers are tightly closed with nylon or metal lids.

Important! During storage, the workpieces are monitored. If the brine has become cloudy and has acquired a white coating, a film or mold spots have appeared, you should not use such a product.

How to use pickled peppers in dishes

Most often, pickled hot peppers are served with meat dishes - barbecue, steaks.... It is allowed to use it as an additional snack for dumplings.

Stuffed peppers can go as an independent dish; boiled potatoes or mashed potatoes are used as a side dish. Some housewives add the preparation to soups, sauces or salads, to which the vegetable gives piquancy and light spiciness.

Conclusion

Canning peppers is not much different from harvesting other vegetables. It is enough to follow the general rules so that the finished product does not deteriorate during fermentation and storage. The correct cooking technology will provide the winter table with a spicy snack or an addition to a ready-made dish.