How to cook delicious pickled hot peppers for the winter: the best recipes from experienced housewives

Marinated 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 win-win options recipes, easy to prepare and distinguished by excellent taste.

The benefits and harms of hot peppers

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 useful 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.

Important! The product is not recommended for pregnant and lactating women, children and adolescents.

Features of pickling hot pepper

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 hot 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 recipes for hot snacks

Consider safe options for hot snacks that 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 to cope with seasonal difficulties and activating the protective functions of the immune system.

Following simple recommendations, you can prepare amazingly tasty dishes from ordinary hot peppers.

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

Marinated jalapenos with tomatoes - a 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;
• jalapeno - 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 butter 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 the adjika.
9. Then pour into sterile jars and cork.
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 sharpness decreases.

There are other recipes for harvesting jalapeno peppers for the winter. You can use a classic sweet-spicy marinade or a Mexican marinade. 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 a snack that has a long shelf life and goes well with barbecue 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 of the minced garlic (you can use a 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.

Read also:

Tomato "Chocolate Miracle": reviews and photos of the harvest.

How to cook green peas at home for the winter.

7 ways to peel a tomato

Bitter pepper in tomato-honey filling

This ingenious recipe will add spice to regular dishes.

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 (warm the vinegar to a comfortable temperature and mix with honey). Leave the workpiece in a warm place for several days.

Then squeeze the juice from the tomatoes, bring to a boil. Add spices to taste if desired. Dip pepper in the juice and boil for 3-4 minutes.

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

Express marinade in Korean

The only drawback of this recipe is the impossibility of preparing peppers 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, pickled peppers in Korean are ready.

Spicy pickled chili appetizer

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

For cooking, you need 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;
• honey;
• mustard grains;
• 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 it 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 over the jar, wrap 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 whole 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.

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

Tips and tricks from experienced housewives

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. Regulate the hotness 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 for 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 all year round. Stocking up this snack, you will delight yourself and your loved ones with a spicy 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.