Cold pickled hot peppers in vinegar: the best recipes and tips from experienced housewives

Hot peppers are one of the best snacks for spicy food lovers. It is considered an excellent addition to meat, second and first courses; sauces with it are especially spicy.

There are many ways to prepare hot peppers. Many housewives prefer hot options, believing that they increase the shelf life of the workpieces. However, this is not the case with pepper. This product can be stored for a long time even in a cold marinade, while it remains crispy and aromatic throughout the winter. How to pickle hot peppers for the winter without sterilization - read on.

Features of pickling hot pepper in a cold way

Cold pickling does not mean sterilizing the snack before spinning; vegetables are poured not with hot, but cold brine.

In a cold marinade, peppers stay crisp for longer and retain their shape better. This method also has a positive effect on the taste - it does not become less spicy and loses fewer nutrients than during heat treatment.

Cold pickling tends to soak vegetables more slowly with the brine flavor. To get a ready-made dish, the appetizer will have to stand unopened for at least two weeks. The longer the dish is in the brine, the richer its taste is.

To get a delicious snack that will not spoil throughout the winter, follow the rules for choosing the main ingredient:

1. For cold curing peppers, choose thick-walled peppers. Then the vegetable will turn out delicious and retain its shape.
2. The selected fruits should be free of damage, spots, signs of disease, rot.
3. Peppers of the same size are put in one container. Then the vegetables are marinated evenly.
4. Iodized or fine salt is not suitable for preservation. The best option is coarse rock salt.
5. Water for recipes take peeled - this improves the taste of the finished snack.
6. In one jar, fruits of the same variety are pickled.

The taste and shelf life of the finished dish depends on the choice of products.

Important! It is best to marinate enough peppers to use them throughout the year.

To simplify your task and make the blanks more appetizing, experienced housewives use some tricks:

1. Fruits of different shades are pickled in one jar.
2. Before use, peppers are washed with plenty of clean water.
3. If you do not remove the seeds with the stalk, then the appetizer will turn out to be sharper. To soften the taste of the dish, these parts are removed.
4. To make the marinade penetrate vegetables faster, cut the stalk or make several punctures.
5. If the capsicum is harvested not for the winter, but for consumption in the near future, it is cut into slices. Then he will quickly marinate.

Marinating hot peppers in vinegar

Most hot capsicum enthusiasts find that they pair perfectly with vinegar. Vinegar gives the vegetable a spicy sourness, which, in combination with sugar and other ingredients, balances the pungency.

Vinegar acts as the main preservative. Thanks to him, conservation will be stored all winter, will not deteriorate and will not lose its appetizing appearance.

In the dining room

Table vinegar is most often used for preservation. It is inexpensive, has a sour taste, but has a generally neutral taste.

When canning peppers in table vinegar, sugar must be used. Otherwise, the snack will be too sour. A small amount of salt is also recommended.

Since table vinegar does not have a deep taste, the use of additional spices is encouraged in the preparations with it: cloves, allspice, garlic and herbs. Peppers are often combined with other vegetables.

In balsamic

Balsamic vinegar has a rich aroma and a pungent taste. Replacing regular table vinegar is not recommended in all recipes.

Balsamic vinegar is often used as an additive to the main ingredients of the marinade. If the dressing is not overloaded with other spices, then adding a teaspoon of balsamic vinegar to it will add the desired piquancy.

In apple

Adherents of a healthy diet prefer to replace table vinegar with apple cider vinegar.

Apple cider vinegar is a natural product made from apples. It has a less sour taste and a delicate fruity aroma. Snacks with it are more interesting.

Due to its mild flavor and apple flavor, this dressing is sometimes used as the only ingredient in the brine. It is not necessary to add sugar and salt to it, but the dressing is tastier with these components.

In all recipes, table vinegar is successfully replaced with apple cider vinegar. At the same time, the taste of the snack changes, but does not get worse.

The best recipes

There are many recipes for hot peppers marinated in vinegar. They include different ingredients, but this does not change the principle of preparation.

The classic recipe for bitter pepper marinated in vinegar

Classic recipe hot pepper, marinated in vinegar in a cold way, will appeal to every lover of spicy dishes. It has a neutral taste, as the recipe requires the use of a minimum amount of ingredients.

Ingredients:

• hot pepper - 1 kg;
• water - 0.5 l;
• vinegar - 0.5 l;
• salt - 0.5 cups.

Choose large green peppers for this recipe.

Cooking method:

1. The fruits are washed, cleaned of stalks and seeds. If there is a desire to make the appetizer as spicy as possible, they do not get rid of the seeds. Several punctures are made in each pod.
2. Banks are prepared in advance. They are thoroughly washed and poured over with boiling water.
3. Pepper is tightly placed in prepared jars, placed horizontally.
4. Vinegar and water are mixed in a separate container.
5. Salt is poured into a jar of pepper, poured with a mixture of vinegar and water. The container is closed with a nylon lid and shaken until the ingredients are completely dissolved.

Store this pepper in the refrigerator. The small concentration of vinegar in a warm place will soften the vegetables.

Hot peppers with vinegar in oil with garlic and herbs

This appetizer is not only spicy, but also spicy. It contains several types of herbs and garlic. Thanks to this combination, the appetizer acquires a deep, multifaceted taste. This recipe is used in Georgia.

Ingredients:

• pepper - 2.5 kg;
• apple cider vinegar - 1 glass;
• garlic - 3 heads;
• oil olive or refined sunflower - 2 cups;
• salt - 0.5 cups;
• sugar - 3 tbsp. l .;
• dill, parsley, cilantro - 3 bunches.

Large and small peppers are suitable for this recipe. The latter are more convenient to lay out in liter or half-liter cans.

Cooking method:

1. The fruits are washed and pierced with a needle. The seeds are removed to make the dish less spicy. The pepper is left for a day in a warm place. Then it is soaked for 3 hours in warm water.
2. Greens and garlic are chopped in a meat grinder. Oil, vinegar, sugar and salt are added to them. All ingredients are thoroughly mixed.
3. The mixture is evenly distributed over the jars. Pods are tightly packed in them.
4. The remaining empty volume is poured with water in which the pepper was soaked. The jars are capped and shaken for two minutes.During this time, all components must be mixed.
5. Store canned food in the refrigerator or in the pantry.

Pungent twist with vinegar and honey

This spicy snack with honey will appeal to fans of unusual tastes: it combines spicy, sweet and sour. All this is complemented by the aroma of honey and olive oil.

• pepper - 1 kg;
• vinegar - 0.5 l;
• honey - 3 tbsp. l .;
• salt - 1 tbsp. l .;
• olive oil - 4 tablespoons l.

Small fruits are good for this recipe. Better to make a snack in half-liter jars.

Cooking method:

1. Pepper is washed. Several small punctures are made in each pod.
2. The washed cans are filled with pepper pods, stacking them as tightly as possible.
3. A mixture of salt, sugar, vinegar and honey is prepared in a separate container. It is important that the salt and sugar are completely dissolved.
4. Cooked brine is poured into jars of pepper. Banks are closed with nylon lids and put away in a cool place.

Chili peppers in wine vinegar with onions

Chili in wine vinegar has an unusual taste and aroma. In addition to chili, the appetizer also includes onions, which will be an excellent addition to meat and salads.

Ingredients:

• chili - 1 kg;
• wine vinegar - 0.5 l;
• sugar - 4 tbsp. l .;
• onions - 3 pcs. (large);
• salt - 2 tbsp. l.

The amount of sugar and salt is varied to taste. Sugar is sometimes replaced with honey, then the taste of the workpiece will be more intense.

How to marinate for the winter in jars of chili with onions:

1. Chili is washed in cool water and several punctures are made near the stalk.
2. The onion is cut into half rings 0.5 cm thick. The half rings are disassembled.
3. Onions and chili are tightly packed in layers in jars.
4. Salt and sugar are poured into jars, vinegar is poured. The jars are closed with nylon caps and shaken until the ingredients are completely dissolved.
5. Store the snack in a cool, dark place.

This appetizer makes a delicious sauce for meat. For its preparation, several pickled chili and canned onions are chopped in a blender. The mixture is simmered in a saucepan with tomato paste fried in olive oil, sugar, salt and a little water.

Hot peppers in vinegar with sugar

This is one of the simplest and most successful recipes. Despite the fact that it contains a minimum amount of ingredients, the brine acquires an interesting taste. A small pepper such as Ogonyok is suitable for this recipe.

Ingredients:

• Spark - 1 kg;
• sugar - 1 glass;
• vinegar - 3 cups;
• salt - 3 tbsp. l.

Preparation:

1. The flame is washed in plenty of cold water. Several punctures are made in each pepper.
2. The jar is washed and sterilized, tightly filled with sharp fruits.
3. Then sugar and salt are poured, vinegar is poured. The jar is closed with a lid and shaken vigorously until the salt and sugar dissolve.

Store the snack in a cool, dark place, such as the refrigerator or closet.

A quick way to pickle peppers

If you do not want to wait until winter, but want to try a sharp preparation, use a quick pickling method. Large fruits are suitable for this recipe.

Ingredients:

• pepper fruits - 0.5 kg;
• vinegar - 300 ml;
• sugar - 3 tbsp. l .;
• salt - 1 tbsp. l. with a slide.

Additionally, any ingredients and spices are added to the appetizer. It is important that they do not kill the taste of the pepper itself.

Cooking method:

1. The fruits are washed, cleaned of seeds and stalks. Then they are cut into thick rings 2 cm thick.
2. Prepare a marinade from vinegar, sugar and salt. All ingredients should dissolve in the vinegar.
3. The cut fruits are poured with dressing. They put oppression on top.
4. The dish is left in a warm place. It will be ready to eat in 3 hours.

Tips from experienced housewives for cooking and preserving for the winter

When preparing spicy snacks, experienced housewives use several tricks that will make the dish tastier and save you from many problems:

1. Wear gloves when working with spicy vegetables, otherwise skin irritation will occur. Pepper is difficult to wash off hands, so even after cooking it can get into your eyes.
2. When cutting and peeling fruits, it is not recommended to inhale their aroma - there is a possibility of burning the mucous membrane.
3. During cooking, do not touch your eyes and face with your hands.
4. For preserving chili, it is more convenient to use jars with a volume of no more than 0.5 liters. Small glass containers for jam and baby food are also suitable.
5. When preparing vegetables in the cold way, cans sterilize optional... It is enough to wash them thoroughly with baking soda. Additionally, they are poured over with boiling water.
6. To make the nylon lid easier to put on the neck of the jar, it is pre-soaked in boiling water.
7. Leaving the stems with a tail on the pods will make them easier to pull out of the jar.

Conclusion

Pickled hot peppers - a real find for those who like spicy and spicy tastes. To prepare this vegetable for the winter, it is not necessary to boil the pickles and boil the hot pods. This appetizer can be stored for a long time even when filled with a cold marinade.

Pepper and vinegar contain substances that act as preservatives. Therefore, both the main and additional ingredients will not deteriorate over time.