The best ways to harvest hot peppers for the winter: recipes for preserving and drying hot seasonings

Do not cook adjika or Korean appetizer without hot pepper. Hot pepper is an integral part of Georgian, Chinese, Azerbaijani cuisine. It gives aroma and pungent pungent taste to dishes, saturates them with vitamins. Pepper is used to prepare snacks and salads, spices and canned dishes.

Let's consider in detail the recipes for preparing hot peppers for the winter and learn the secrets of cooking.

How to choose and prepare a product for conservation

Fresh harvest of hot pepper is used for conservation... The fruit should be smooth with a glossy sheen. Use red, yellow, green pods. The peel should be free of spots, cracks and other damage. For harvesting, the varieties Burning Bouquet, Indian Elephant, Miracle of the Moscow Region are suitable. Before use, vegetables are washed under running cool water and wiped dry with a clean towel.

Popular ways of preparing hot peppers

The blanks are simple, all ingredients are sold at the nearest store. Cooking takes little time; every housewife can make a fragrant spicy snack.

Pickled hot pepper for the winter "Lick your fingers"

A traditional appetizer is combined with side dishes and main courses, giving them an unusual taste. It is stored for 3-4 months.

For cooking you will need:

• 1 kg of hot pepper;
• 500 ml of water;
• 200 ml vinegar 9%;
• 50 g sugar;
• 60 g of salt.

Cooking technology:

1. Rinse jars and peppers. Place the pods tightly in each.
2. In a saucepan, combine water, salt and sugar. Put on fire and bring to a boil.
3. Pour marinade into jars and tighten with sterile lids.
4. Remove for 3 days in a cool and dark place.

Such the snack is useful in the winter season - the entire period of flu and colds.

Interesting! 100 g of hot pepper contains 250 g of vitamin C. Fruits are rich in trace elements: phosphorus, calcium, magnesium, iron. It is scientifically proven that red pods contain more vitamins than green ones.

Armenian with herbs

Armenian cuisine is famous for its spicy and juicy dishes. They are harmoniously combined with vegetable salads, rye bread and lavash, barbecue and baked fish.

Ingredient List:

• 800 g hot pepper;
• 50 ml vinegar 9%;
• 50 g parsley;
• 50 g cumin;
• 50 g celery;
• 70 g garlic;
• 1.2 liters of water;
• 60 g of salt.

Cooking method:

1. Rinse all ingredients under cold water. Chop the garlic.
2. Bake the peppers on a baking sheet until soft (about 10-15 minutes). Cool down.
3. Rinse jars and lids.
4. Arrange the pods in jars, alternating with herbs and garlic cloves.
5. Mix water, salt and vinegar and bring to a boil.
6. Pour the marinade into jars, in each one organize oppression for 3 weeks at room temperature.
7. Close the cans with nylon lids. Keep refrigerated.

Spicy with tomatoes and horseradish without sterilization

Cooking meals without sterilization takes little time. The appetizer with tomatoes and horseradish looks bright and appetizing, so it will be a great addition to the festive table.

Important! For cooking, choose medium-sized red tomatoes. Vegetables should be smooth, with a firm skin, no scratches or cracks.

What is required:

• 5 pods of hot pepper;
• 1 kg of tomatoes;
• 10 g horseradish root;
• 20 g salt;
• 20 g sugar;
• 15 ml vinegar 9%.

How to preserve:

1. Rinse the ingredients and dry with a clean towel.
2. Put tomatoes and peppers in jars. Cut the horseradish into slices and add to the vegetables.
3. Boil water, pour into jars and leave for 25 minutes.
4. Drain the water into a saucepan, add sugar, vinegar and salt. Boil and pour back into the jars.
5. Roll up, turn upside down and wrap in a warm blanket until it cools.
6. Keep refrigerated.

How to salt hot peppers with garlic and dill

Pepper, garlic and dill are a classic combination. To taste, add cumin or basil, thyme or ground red pepper to it.

What is required:

• 400 g hot pepper;
• 1 head of garlic;
• 2 bunches of dill;
• spicy herbs to taste;
• 50 ml olive oil;
• 20 ml of grape vinegar;
• 70 ml of dry white wine;
• ground black pepper to taste;
• 50 g of salt.

How to procure:

1. Peel the garlic, chop it together with the herbs. Season with salt and pepper.
2. Rinse the peppers, make a side cut along the entire length and remove the seeds.
3. Fry the pods in olive oil for 5-7 minutes, cool.
4. Pour the mixture of herbs into the same pan and fry for 1 minute.
5. Fill the pods with the spice, garlic and dill filling.
6. Transfer to a deep container, pour with a mixture of grape vinegar and dry white wine.
7. Put in the refrigerator for a day. The appetizer is ready.

Take a note:

How to cook pickled hot peppers deliciously

Cooking a hot snack at home

10 best recipes for "Ogonyok" pickled pepper

Canning with tomato

Both large tomatoes and cherry tomatoes are used to prepare this homemade snack.

What is required:

• 300 g hot pepper;
• 400 g of tomatoes;
• 100 ml of vegetable oil;
• 100 ml tomato juice;
• sugar and salt to taste.

How to prepare:

1. Rinse the pods and fry in vegetable oil until soft.
2. Sterilize jars, put washed tomatoes and cooled pods in them.
3. Boil tomato juice and pour into jars. Season with salt and sugar to taste.
4. Tighten the jars and cool. Keep refrigerated.

Canning without salt

Chili pepper without salt retains its taste as much as possible. The appetizer is juicy and aromatic.

What is required:

• 300 g of pepper;
• 100 g of parsley;
• 2 bay leaves;
• 2 cloves of garlic;
• 4 black peppercorns;
• 600 ml of water;
• 40 g sugar;
• 30 ml vinegar 9%.

Cooking method:

1. Rinse the pods, cut off the stalks.
2. Rinse the jars, put garlic cloves, parsley sprigs, bay leaves and black peppercorns on the bottom.
3. Place pods tightly. Pour marinade made from water, sugar and vinegar.
4. Roll up sterilized lids. Store in a pantry or refrigerator.

With vinegar and honey

An unusual recipe with vinegar and honey is easy to prepare. The appetizer looks colorful and has a long shelf life.

What is needed:

• 700 g hot pepper;
• 200 g sugar;
• 200 ml of table vinegar 9%;
• 80 ml of liquid honey.

Cooking technology:

1. Rinse the pods, remove the stalks. Pierce each pepper in several places with a fork.
2. Put pepper in jars, periodically sprinkle with sugar.
3. Add honey and vinegar on top. When the pepper is thickened in half an hour, put another layer on top.
4. Close the lids and put away in a cool place.

Choose scented honey for this snack. When buying, smell it, pay attention to the structure and color.

Reference. Natural honey should be viscous, without film and seals, golden-amber color.

In korean

A spicy Korean snack is stored for up to six months. The hot taste is popular with lovers of exotic dishes.

Ingredient List:

• 400 g hot pepper;
• 1 head of garlic;
• 500 ml of water;
• 60 ml vinegar 9%;
• 60 g of salt;
• 40 g sugar;
• a pinch of red and black ground pepper;
• 10 g ground coriander.

Step by step recipe:

1. Rinse the pepper and remove the stalk, tamp in a long glass jar.
2. Place peeled garlic cloves between the peppers.
3. Boil water, add salt, sugar, ground pepper and coriander. Pour in vinegar last.
4. Pour the brine into a jar, roll up with a sterilized lid and turn over until it cools. Store in a cool place.

Stuffed hot peppers

Stuffed appetizer is used with boiled and fried potatoes, rice and vegetable side dishes.

Ingredient List:

• 400 g hot red pepper;
• 200 g carrots;
• 1 onion;
• 1 head of garlic;
• 1 bunch of parsley and dill;
• 500 ml of water;
• 60 g of salt;
• 60 g sugar;
• 40 ml of apple cider or grape vinegar;
• 40 ml of olive oil.

How to cook:

1. Rinse the peppers, remove seeds and stalks. Fry in olive oil for 3-5 minutes, cool.
2. Peel the garlic and onion, chop finely. Stir in chopped dill and parsley.
3. Peel the carrots, chop finely and fry in the remaining olive oil. Add to vegetable mixture.
4. Make an incision in the peppers along the entire length and stuff with the vegetable mixture. Place in a clean jar.
5. Pour water into a saucepan, add vinegar, salt, sugar. Boil and pour into a jar.
6. Roll up the lid, turn it upside down and wrap it in a blanket until it cools.
7. Store at room temperature.

Canned in oil

Pepper in oil turns out to be tender and crunchy, while not losing its piquancy and interesting taste.

Ingredient List:

• 8 chili pods;
• 200 ml of olive oil;
• 4 sprigs of rosemary;
• 2 bay leaves;
• 2 heads of garlic.

Cooking method:

1. Put clean pods and peeled garlic cloves into a saucepan. Add rosemary sprigs and cover with oil.
2. Put on fire for 20 minutes. During this time, the ingredients are saturated with the aroma of rosemary and garlic.
3. Transfer the workpiece to a clean jar, add bay leaves, roll up.

Adjika chili for the winter

Adjika is a traditional appetizer of oriental cuisine. It goes well with meat dishes and poultry stew. Cooking time - 40 minutes.

What is required:

• 5 pods of hot pepper;
• 1 kg of Bulgarian;
• 50 g of salt;
• 110 g sugar;
• 100 ml vinegar 9%.

How to cook:

1. Rinse sweet and hot peppers and remove seeds. Pass through a meat grinder together with garlic.
2. Stir and season with salt, add vinegar.
3. Arrange in clean, sterilized jars, roll up.
4. Stored in the refrigerator for a year.

Hostesses often replace vinegar with citric acid - dilute 10 g of acid in 20 ml of boiled water. To taste, add ground coriander, basil, allspice and other spices to the dish.

Important! For adjika, only red pods are used.

Georgian for the winter

For making a spicy snack use green and red pods... The dish is stored in a cool place for 3-4 months.

Ingredient List:

• 1 kg of hot pepper;
• 200 ml of sunflower oil;
• 5 bay leaves;
• 180 ml white wine vinegar;
• 150 g garlic;
• salt and herbs to taste.

Cooking technology:

1. Rinse the pods, remove the stalk and seeds.
2. Pour sunflower oil, wine vinegar, salt and spices to taste into a saucepan. Cook the marinade over medium heat for 10-15 minutes.
3. Dip the pods in the marinade, cook for 8 minutes.
4. Add chopped garlic and bay leaf. Cool and refrigerate for a day.
5. Arrange in banks and roll up.

Drying methods for hot peppers

Dried hot peppers are added to sauces and marinades, pickles and salads. Dried chili in several ways. Let's analyze the most popular ones.

A spicy seasoning that goes well with any dish

Hot peppers are dried in the oven. The pods are washed under running water and wiped dry with napkins. Small fruits are cut into halves, large ones - into 4 parts, the stalks are removed. Lined with baking paper and pepper.

At a temperature of 50 ° C, the pods are left for 2 hours by opening the door... Otherwise, the fruits will not dry out, but bake. Store the seasoning in a dry place in cloth bags. Peppers do not tolerate moisture.

Important! When preparing dried seasoning, be careful not to touch your face with your hands. Hot pepper juice is so hot that it can cause burns.

Dried red hot peppers - a simple recipe for our grandmothers

Peppers are washed and laid out in a dry place for 3-4 days... After that, the fruits are strung on a string, making a small hole in each, and the "garland" is hung in a sunny and well-ventilated room. If necessary, grind the dried pepper before adding it to the dish.

Tips & Tricks

Experienced housewives mark important details of the preparation of hot pepper:

1. To prepare the brine, use pure water (bottled or from a filter). It should not contain impurities, otherwise the taste will suffer, and the workpiece will quickly deteriorate.
2. Vinegar is added in strict accordance with the recipe, and spices and seasonings are added to taste.
3. Banks are sterilized in an oven, saucepan or other convenient way. Use only solid containers without chips and cracks.

Conclusion

Harvesting hot peppers does not take much time, and the result is pleasing all winter. Before cooking, all ingredients are washed, jars and lids are prepared. Hot pepper is pickled whole or cut into several slices. Many housewives not only pickle the vegetable, but also dry it in the oven.

Red varieties are used for cooking hot dishes, green ones for more tender ones. Pepper goes well with garlic and herbs, coriander and bay leaves. The workpieces are stored in the basement, pantry or refrigerator.