Top 10 best recipes for pickled pepper "Ogonyok" for the winter

Hot peppers are not only a seasoning, but also an appetizer that goes well with hot meat dishes. Daredevils eat it with soups. A pungent, warming taste is especially relevant in the cold season.

Pepper Ogonyok, pickled for the winter - one of the hottest peppers in cooking - will be a real boon for the family table. In the right brine, pickled peppers are even tastier than fresh ones, less pungent and with spicy notes. With honey and vegetables, in salt and oil, in the composition of adjika and salads - ten best recipes waiting for you in this article.

Features of the Ogonyok variety and its conservation

Twinkle - This is one of the hottest varieties of pepper. It differs not only with a burning taste, but also with a rich aroma. Its fruits are small in size and have thick fleshy walls. They ripen in clusters and have a high keeping quality.

To soften the taste of the Fire and get an appetizing snack, experienced housewives use some tricks:

1. The fruits have thick walls that poorly let the brine pass through, therefore, when pickling in a cold way, holes are pierced in the peppers.
2. In order for the fruits to retain their shape and not become soft and slimy, the stalk is left.
3. If the recipe involves cutting the Fire into pieces, wear gloves when cooking. It is important not to touch the exposed skin and eyes.
4. For the beauty of the blanks, fruits of different shades are taken.
5. Before cooking, the fruits are sorted out: damaged and rotten specimens will spoil the marinade.

The best recipes for pickled pepper Ogonyok for the winter

There are many recipes for homemade hot peppers, but they are all divided into three types:

1. Cold way. The light is poured with cold marinade. These curls are stored in a cool place. They are ready for use not earlier than in a month.
2. Hot way. The pepper is either poured with hot marinade or boiled in it.
3. Multi-ingredient snack. Not only pepper is rolled into the jar, but also other ingredients. For example, nuts, tomatoes, herbs, garlic, etc.

Advice! Each of the recipes is good in its own way. To identify your favorites, make several cans in different ways.

Pickled peppers with honey

Gourmets will love the spicy Spark in honey marinade. The combination of spices softens the bitterness of the product, giving it a sweet and sour taste. Even under a screw cap in a honey marinade, the workpiece is stored for more than a year. It will be ready for use in a month.

You will need a few ingredients, their number in the list is designed for two cans of 700 ml each:

• Spark - 1 kg;
• honey - 1 tbsp.;
• water - 1 l;
• apple cider vinegar - 9 ml;
• salt - 3 tbsp. l. with a slide;
• mustard seeds - 2 tbsp. l .;
• lava leaves - 4 pcs.;
• garlic - 8 cloves;
• allspice - 8 peas;
• black pepper - 12 peas.

This recipe assumes hot marinating:

1. The light is sorted out. All spoiled, dented and damaged fruits are thrown away. The ponytails are left.
2. The sorted pods are washed under running water. Stack tightly over sterilized jars.
3. Allspice and black pepper, bay leaves, garlic and mustard seeds are divided into two jars.
4. Pour boiling water over the sparkle with spices. After 15 minutes, the liquid is drained.
5. Salt is poured into the pan, vinegar, honey and water are poured. The ingredients are stirred until completely dissolved and boiled for 2 minutes.
6. The marinade is poured into jars of pepper. They are rolled up or twisted, turned over with lids and covered with a warm blanket.

Store such blanks in a cool dark place. Open canned food must be placed in the refrigerator.

A simple hot pepper recipe

A simple but successful recipe will allow you to quickly prepare the Spark for the winter. And the list of products is minimal:

• pepper Spark - 0.5 kg;
• sugar - 200 g;
• table vinegar - 0.5 l;
• salt - 2 tbsp. l. with a slide.

The amount of ingredients is calculated for one 500 ml can. Roll the Spark in a cold way:

1. The fruits are sorted out, the damaged ones are thrown away. Rinse with cool water. The stalks are left.
2. The pods are pricked in several places and placed tightly in a jar, sprinkling the rows with sugar and salt.
3. Then pour in vinegar. The jar is closed with a screw cap and shaken until the salt and sugar dissolve in the vinegar.
4. The resulting brine is tasted. Salt and sugar are added if necessary.

The Spark marinated in this way is stored in a cool, dark place, for example, in a closet or on a mezzanine. Thanks to the vinegar content, vegetables will not spoil.

"Spark" of tomatoes, garlic and hot pepper for the winter

A delicious multicomponent snack is also prepared from Ogonyok. Some housewives call it cold adjika or spicy ketchup, others - "Ogonyok".

This appetizer will be a great sauce for meat or just for bread.

Ingredients:

• tomatoes - 2 kg;
• Bulgarian pepper - 1 kg;
• pepper Spark - 200 g;
• garlic - 400 g;
• salt - 5 tbsp. l .;
• sugar - 200 g;
• vinegar - 20 ml.

From this amount of products, six liter cans are obtained. Such adjika is prepared in a cold way:

1. Tomatoes, hot and bell peppers are sorted out, removing damaged fruits, washed.
2. Pour boiling water over the tomatoes and peel them off. Bell peppers are cleaned of seeds and tails. The twinkle is also cleaned of tails. Peel the garlic.
3. Vegetables are passed through a meat grinder.
4. Sugar, salt and acetic acid are added to the resulting mixture. The ingredients are mixed well and left to infuse for an hour.
5. Then the mass is poured into sterilized jars and closed with lids.

Such "Ogonyok" is stored in a cool place, for example, in the refrigerator - there it will stand all winter.

There are several recipes for "Fire" with tomatoes. When you add horseradish to them, you get the popular Hrenoder. And with cilantro, you get a fragrant seasoning, ideal not only as a snack, but also as a dressing for soups.

"Ogonyok" with walnuts

Georgian cuisine is famous for its pungency and spice. Caucasian chefs make a delicious sauce with spices and nuts from Ogonyok.

Ingredients:

• pepper Spark - 2 kg;
• walnuts - 0.5 kg;
• cilantro and parsley - 2 large bunches;
• salt - 0.6 tbsp.;
• ground coriander - 6 tbsp. l .;
• garlic - 0.5 kg.

This amount of ingredients is enough for six 500 ml cans. The dish is prepared in a cold way:

1. The light is sorted out and washed under running water. The pods are cleaned of tails and seeds.
2. Greens are washed. Tough stems are cut off. Peel the garlic.
3. Garlic and Ogonyok are passed through a meat grinder. The greens are finely chopped. The ingredients are mixed.
4. Add coriander and salt to the mass. Mix everything again and lay out on sterilized jars.

To keep the dressing fresh throughout the year, it is refrigerated. Due to the high content of sharp components in such conditions, it will not deteriorate.

Advice! It is optional to add garlic to Spark with nuts. You can also salt to taste.

Hot peppers for the winter in Armenian

The Armenian pepper is moderately spicy and spicy. Traditionally, for this recipe, large-fruited varieties with a milder taste are used, but lovers of burning snacks also take Ogonyok.

Ingredients:

• pepper - 1 kg;
• garlic - 3 cloves;
• parsley and dill - 1 bunch;
• salt - 100 g;
• water - 2 l.

The Armenian recipe involves pickling vegetables.From the described amount of ingredients, two cans of 500 ml are obtained.

How to salt pepper in Armenian:

1. The fruits are sorted out, removing the damaged ones. The selected ones are left in the sun in a well-ventilated place to dry for two days.
2. After that, the pepper is washed with running water and pierced with an awl in several places. The ponytails are left.
3. Add salt to cold water and stir until completely dissolved.
4. Sprigs of washed herbs, peeled garlic and pepper are placed in a deep container in layers. The ingredients are poured with salt water and put under pressure for 3-4 days.
5. Then the pepper is squeezed out of the brine, placed tightly in jars. The rest of the space is filled with brine.
6. This is followed by sterilization: open jars are placed in water and boiled for 15 minutes. They are rolled up with lids and stored in the closet.

note! If the workpiece is stored in the refrigerator, then sterilization is not required.

Pepper pods in a spicy marinade

Spicy pepper twirl marinade - another popular recipe from Caucasian chefs.

Ingredients:

• pepper Spark - 2 kg;
• garlic - 5 cloves;
• vegetable oil - 300 ml;
• water - 1 l;
• table vinegar - 50 ml;
• salt - 3 tbsp. l .;
• sugar - 0.6 tbsp.

The pepper according to this recipe is sweet and salty. The described amount of ingredients is enough for 4-5 liter jars. It is cooked hot:

1. Pepper is sorted out, removing damaged fruits. Rinse and wipe dry.
2. Whole fruits are fried in a dry cast-iron pan over high heat until the skin turns black. When the pepper has cooled, the skin is removed.
3. The water is poured into a saucepan. Vinegar, sugar, salt and oil are added there. The mixture is brought to a boil.
4. Pepper is dipped into the boiling brine in portions and boiled for two minutes.
5. Garlic chopped into slices and boiled peppers are laid out on the banks. Jars are tightly filled with vegetables. The rest of the volume is poured with marinade.
6. Banks are placed in a pot of water and sterilized for 50 minutes. After that, they are rolled up with lids.

Whole pickled bitter pepper in jars

This is pickling in the most popular brine among housewives, which is used for tomatoes and cucumbers. Ingredient set - classic:

• pepper - 1 kg;
• water - 1 l;
• sugar - 3 tbsp. l .;
• salt - 2 tbsp. l .;
• table vinegar - 150 ml;
• dill umbrellas - 2 pcs.;
• bay leaf - 2 pcs.;
• cloves - 3 pcs.;
• black pepper - 4 pcs.;
• mustard seeds - 2 tbsp. l.

Cooking pepper according to this recipe takes some time and precision:

1. Salt, sugar and other spices are poured into the bottom of the jars. The washed pepper is tamped there tightly.
2. Pour boiling water over the pepper and leave for 15 minutes. The water is poured back into the pot and boiled for 5 minutes.
3. The marinade is again poured into jars and left in this form for 15 minutes. After that, it is again poured into a saucepan.
4. The marinade is boiled for 5 minutes for the last time. At this stage, vinegar is added to it.
5. The brine is again poured into the jars. They are rolled up with lids.

How to salt hot peppers for the winter in a cold way

A simple and delicious recipe for salty Fire does not require a lot of time and ingredients:

• salt - 2 tbsp. l .;
• Spark - 1 kg;
• water - 1 l.

This method does not involve sterilization:

1. The fruits are sorted out, washed and placed tightly in jars.
2. Prepare the brine. To do this, dissolve salt in cold water.
3. The pepper is poured with brine. Banks are covered with nylon lids and placed in a cool, dark place.

Salted peppers are stored in the basement or closet throughout the winter.

Pickled Spark "Lick your fingers"

Pickled Spark "Lick your fingers" is one of the most delicious hot pepper recipes. It is distinguished by a spicy marinade made with vegetable oil.

Ingredients:

• Spark - 1 kg;
• sugar - 2.5 tbsp. l .;
• salt - 1.5 tbsp. l .;
• garlic - 4 cloves;
• allspice - 4 peas;
• vegetable oil - 1 tbsp. l .;
• bay leaf - 2 pcs.;
• coriander seeds - 1 tsp;
• table vinegar - 35 ml;
• water - 1.5 l.

This amount of ingredients is enough for two 500 ml cans. The recipe is the simplest:

1. Pepper is sorted out and washed with cool water.Peel off the stalks, cut lengthwise and remove the seeds.
2. The water is brought to a boil. Spices, sugar and salt are added to it. The brine is boiled for 15 minutes.
3. The pepper is laid out in sterilized jars. Pour it with marinade and let it brew for 20 minutes.
4. The marinade is again poured into pots and brought to a boil. Vegetable oil and vinegar are added to the composition and boiled for another two minutes
5. The pepper is again poured with the marinade. Banks are rolling up.

Hot pepper for the winter "Vkusnyatina"

A yummy snack is a mixture of hot and sweet peppers. This combination of taste allows you to get a spicy, but at the same time gentle addition to the main courses.

Ingredients:

• garlic - 200 g;
• sweet pepper - 1 kg;
• pepper Spark - 7 pods;
• sugar - 1 tbsp.;
• table vinegar - 1 tbsp.;
• salt - 2 tbsp. l. with a slide;
• vegetable oil - 1 tbsp.

The specified amount of ingredients is enough for 2-3 cans of 500 ml. They are stored in a closet or other cool, dark place.

Cooking method:

1. Hot and sweet peppers are sorted out and washed. Peel the garlic.
2. Fire and garlic are minced in a meat grinder. Sugar, salt, vinegar and water are added to the resulting mixture. Mix everything thoroughly.
3. Sweet peppers are fried in vegetable oil from all sides until brown. Seeds and stalks are not removed.
4. The pepper is placed in jars in layers. Each layer is watered with a pre-prepared dressing.
5. The jars are twisted and put away in a cool place.

Tips and tricks for cooking and preserving

A few secrets from experienced housewives will help preserve the workpieces:

1. Dishes for long-term storage are required sterilized... To do this, use an oven or put a jar on the spout of a boiling kettle. The lids are poured with boiling water.
2. If the appetizer was cooked hot, then immediately after cooking, jars with blanks are put down with lids, covered with a blanket and left in this form overnight.
3. If pickled fruits are needed the very next day after cooking, then they are cut into pieces.

Conclusion

Marinated Spark is a popular appetizer with dozens of options. The most unusual, rich recipes are offered by Caucasian chefs. Be sure to try them! In winter, they will give the meat dish an interesting taste, warm and cheer you up.