Hot pepper under a nylon cover. Harvesting pickled hot peppers for the winter: the best recipes

In order to delight home with delicious and savory dishes not only in autumn and at the end of summer, housewives should know how to salt hot peppers or pickle them separately or with other vegetables. Making such blanks for the winter is not difficult at all, and many salting options make it easy to choose a recipe for every taste.

When choosing a vegetable for home canning, pay special attention appearance fruits: they must be thick-skinned, free from defects, spots and damage to the skin. The dish will look more attractive if you pick capsicum different colors.

The traditional way to prepare pickled peppers is to soak the fruit in a pot of hot brine. The classic recipe for this dish is very simple and includes a minimum amount of ingredients.

Wash the capsicum and pierce the fruits near the tail with a fork or toothpick so that they are better fed with brine (instead of puncturing, you can make a shallow incision about 2 cm long), and then put in a pan of a suitable size.

Prepare a hot brine by dissolving salt in boiling water, pour into a bowl with pepper and press down with oppression. Keep the pot with the vegetables placed in the solution in a warm place for 3 days. Then drain the liquid and add a fresh saline solution made in the same proportion.

After another 5 days after the hot pepper has been salted, it can be decomposed into jars, again filling the product with freshly prepared brine.

It is possible to salt bitter pepper for the winter in a cold way. With this method, canned vegetables have a denser and crispier texture, however, it takes much more time to prepare the workpiece.

If you intend to try a similar recipe, prepare the following products:

1 kg of pepper;
40 grams of salt;
1 liter of water;
5 black currant leaves;
5 cherry leaves;
several sprigs of dill;
4 cloves of garlic;
2 sheets of horseradish.

Heat some water and dissolve the salt in it, then add the rest of the water to the container so that the brine is at room temperature. Wash the fruit and prick at the base several times with a fork. At the bottom of the jar, put half the leaves of cherries and currants, throw garlic cloves and fresh dill.

After that, place hot peppers in a container, covering it on top with the remaining leaves of fruit trees and horseradish. Fill the jar to the top with prepared brine, press it down with oppression and send it to a cool place for two weeks.

When choosing recipes for preparations for the winter, many housewives prefer not to pickle, but to pickle peppers, considering such vegetables to be tastier. If you are also a fan of marinades, try making canned capsicum with vinegar and sweet ingredients.

To try this method, prepare the following products:

1 kg of hot pepper;
40 grams of salt;
1 liter of water;
40 grams of honey or sugar;
40 ml 9% vinegar.

Wash the peppers, remove the seeds and remove the stems.

Remember that this vegetable is not in vain called "bitter", while working, act very carefully, do not bring it to your face, and protect your hands with thin rubber gloves.

Put the processed fruits in clean jars. If you took vegetables different color, place them in glass containers alternately, this will give the workpiece a bright and original look. Prepare the marinade by dissolving sugar, salt and vinegar in boiling water, and then pour the mixture over the vegetables. Store pickled peppers under nylon lids on the refrigerator shelf or in the cellar.

Now you know how to pickle whole hot peppers, but this vegetable can also be used to make delicious options for canned snacks.

For example, a vegetable mixture will be very appetizing, for the preparation of which you need to take:

500 grams of hot pepper;
4 tomatoes;
8 cloves of fresh garlic;
100 ml of olive oil;
20 grams of salt.

Wash the pepper, dry it, cut off the tails and turn through the meat grinder along with the seeds. Chop the garlic cloves and fresh tomatoes in the same place. Pour olive oil into a deep frying pan or saucepan, add vegetables and fry until thickened, about 30 minutes. During the cooking process, the mixture must be salted and stirred occasionally. Place the fried vegetables in a glass dish and store in the refrigerator under the lid.

This hot pepper dish called "Tsitsak" is the perfect accompaniment to barbecue, kebabs and other meat dishes.

1 kg of capsicum green pepper;
6 cloves of garlic;
several sprigs of dill;
1.5 liters of water;
60 grams of coarse salt.

Before canning, the pepper should be dried by spreading it on a horizontal surface and leaving it for 2 days. When the fruits are slightly wilted and softened, it's time to move on to the next step. Wash the vegetables, pierce with a fork in several places and put in a deep bowl. Add coarsely chopped dill and garlic cloves there.

Dissolve the salt in cold water, pour the contents of the pan and keep under pressure in a warm room. After a few days, when the pepper pods turn from green to yellow, they can be moved to jars.

To do this, drain the liquid from the pan and carefully squeeze the pickled vegetables with your hands. Then fill jars tightly with pepper and fill them with fresh cold brine prepared in the same proportion. The dish must be kept refrigerated.

To pickle hot peppers according to this recipe, you will also need other vegetables and seasonings.

The complete list of ingredients includes:

1 kg of hot pepper;
1 liter of water;
150 grams of parsley root;
150 grams of celery root;
5 cloves of garlic;
200 grams of cauliflower;
40 grams of sugar;
4 bay leaves;
100 ml 6% vinegar;
40 grams of salt.

Peel the washed pepper from seeds, tails and cut into large pieces. Finely chop the garlic, as well as the parsley and celery root with a knife. Divide into small inflorescences of cauliflower forks and soak in salt water for a quarter of an hour.

Put the prepared vegetables in a saucepan, add lavrushka leaves there. Dissolve the salt in the water, pour in the vinegar and mix thoroughly, and then pour the marinade over the vegetables. For the first 10 days, the pot is kept under oppression in a warm place, and then the finished vegetables are stored in the refrigerator, spreading them into jars.

Another original recipe for harvesting hot peppers for the winter will appeal to connoisseurs of spicy Korean cuisine.

1 kg of capsicum;
4 cloves of garlic;
80 ml of table vinegar;
15 grams of salt;
15 grams of sugar;
5 grams of ground black pepper;
5 grams of paprika;
5 grams of dried coriander;
500 ml of water.

Rinse peppers thoroughly under cold running water. To make the dish brighter, if possible, choose red and green fruits, taken in the same proportion. Boil water in a saucepan, add salt, sugar, ground black pepper, paprika, minced garlic and dried coriander.

Mix everything, lower the temperature and wait for the liquid to boil again. Then pour in the vinegar, hold the pan on the fire for another 5 minutes and remove it from the stove. Spread the pepper in jars, pour the resulting brine and close the lid. The product will be ready for use after 3 days.

We hope that among the methods of salting hot peppers described above, there will definitely be a recipe that you and your household will like. Bon Appetit!

For the winter, you can harvest not only jams, juices and compotes. Pickled vegetables taste great. Pepper is ideal for this purpose. There are many options for preserving bell peppers, but we suggest preparing an original savory snack - salty hot peppers.

At first glance, it may seem that one should not expect a rich taste from such a preparation, and even more so for the body. But this is not at all the case; after the salting process, the pepper will not be as bitter as fresh. In addition, such a product will improve digestion, perfectly increase appetite and become a natural pain reliever - it will help relieve chronic pain.

If you like spicy snacks, then you do not need to limit yourself in such a product. Prepare salty hot peppers for the winter and use it as a seasoning for second courses. Such a preparation will be a godsend for every housewife, since it is thanks to salty pepper that each cooked dish will acquire piquancy and a rich taste.
Salting hot peppers is quite simple, you will need simple and affordable products, and, in particular, the pepper itself and salt. Try to create a snack according to the recipe below, you will be satisfied with the result.

Recipe for pickling hot green peppers

Ingredients:

1 kilogram of hot pepper;

This spicy vegetable contains a lot of useful substances and vitamins. We list some of them: choline, potassium, beta-carotene, phosphorus, iron and other minerals necessary for the human body. In addition, scientists have long proven that pepper contains the well-known hormone of joy and happiness - endorphin.

By eating food containing this daring vegetable, people get a boost of vitality thanks to this hormone. In addition to this, endorphin fights stress and any pain in a person. It significantly improves immunity and gives a boost of energy.

It is worth noting that not everyone is allowed to eat this vegetable. So, it is absolutely contraindicated for those who have any disease of the digestive system. And in general, hot peppers should be eaten with caution by everyone, using it in small quantities. Then it will only benefit you.

Salted hot peppers for the winter - cooking methods

So, let's look at a few recipes for salting hot peppers for the winter. First of all, we will prepare everything you need, namely:

1 kilogram of vegetables;
about 3 liters of water;
250 g of salt;
7 bay leaves;
a head of garlic;
150 g green celery.

Thoroughly wash vegetables and herbs. For cooking, we need a large saucepan, in which we need to place the washed and peeled peppers, celery, garlic (cloves) and bay leaf. Boil water in another container and add salt to it, mix well. Remove from heat, cool and pour vegetables with the resulting salt solution.

We press our workpiece on top with a plate and some kind of weight. She must stand for about 15 days under this oppression.

After that, it is necessary to remove the vegetables from the liquid and distribute them in sterilized jars. The brine remaining in the container should be boiled again and filled with the contents of the jars, which should be tightly closed with lids or rolled up.

The second option for salting hot peppers for the winter

You can cook salted hot peppers for the winter in another way. For it, we need the following list of ingredients:

400 g of vegetables;
3-4 sprigs of greens, cilantro and dill;
a couple of cloves of garlic.

To cook the brine, there should be 3 teaspoons of coriander, 3 allspice peas, 2 teaspoons of granulated sugar and salt, half a liter of water, 2 cloves, 150 ml of wine vinegar. As expected, the preparation of the workpiece begins with washing the vegetables. In the pepper (where the stalk is located), you need to make a small hole so that there is no air left. We put it in a container and pour it with boiling water. Under the lid, it should stand for about 25 minutes.

When the above time has elapsed, pour out the water. Let's move on to the brine. Its preparation is very simple: you need to add coriander, peppercorns, cloves, salt and sugar to the water. Boil the brine and pour vinegar into it. Put spicy vegetables, dill, cilantro and mint into a pre-prepared jar. We fill the container with marinade to its very top. We roll up the jars with lids and put them in the pantry.

But according to this recipe, you can make a spicy snack. We prepare 1 kg of pepper, 50 g of dill, 50 g of celery and a few cloves of garlic. There is also a brine in this blank. In order to cook it, you need water (about a liter), salt and vinegar.

Wash vegetables in water. We clean them and bake them in the oven. As soon as they become soft, we take out and leave on a baking sheet until they cool. Then we lay them out in banks. Place greens and garlic on top. We fill the jars with the prepared brine and close them tightly. If you have vegetables left after harvesting, you can use them for preservation.

Additional components of salads, adjik and stew in this section can be ripe tomatoes, onions, garlic, sweet bell or capsicum, cilantro, parsley, green dill and its inflorescences, basil, carrots, eggplants, capers, olives, walnuts, suneli hops, horseradish leaves, apples, gherkins, bay leaves, allspice peas and other ingredients. In addition, hot peppers can be preserved separately, while experts recommend following a few simple safety rules.

The five most commonly used ingredients in recipes are:

Firstly, it is advisable to prepare the pods with gloves. Secondly, in order to avoid touching the face and neck and causing burns, hair should be pinned up beforehand so that there is no need to correct them while touching sensitive skin. Be careful not to get splashes or seeds in your eyes. So that the appetizer does not turn out to be too spicy, you need to carefully select every single seed from the insides. Attention: people suffering from gastrointestinal diseases, the use of hot dishes with pepper is not recommended.

Chili pepper contains vitamins B, A, E, C, PP, K, beta-carotene, iron, phosphorus, potassium. Regular moderate consumption improves the condition of diabetics, activates the brain, relieves insomnia, stimulates the liver and blood vessels, helps get rid of allergies, atherosclerosis, asthma, and prevents the occurrence of neoplasms.

Now it is autumn and many housewives are busy preparing for the winter. Of course, I want to salt it so that it does not cause a lot of trouble and it turns out very tasty. There are many recipes for pickling cucumbers and tomatoes, but not everyone knows how to prepare hot peppers.

In fact, there are a lot of recipes.

How to salt bitter pepper Who will share the recipe

I want this beauty! And I don’t know how to salt hot peppers.

Elbar

I make such beauty and yummy every year (I grow hot peppers). The criterion of taste was the fact that the answer to the question “what to give you for your birthday?” my friend replied: "a jar of hot honey pepper". Long whole pepper is pierced with a toothpick in several places, put in tall jars along with cloves (3 pcs) and garlic - 3 cloves and pour salted boiling water. Cool down, pour out the water and pour boiling marinade: 1 liter of water, 100 g of honey, 2 tbsp. salt, 1.5 cups apple cider vinegar, 2 tbsp. vegetable oil. Let's close hermetically. In winter, it removes all signs of a cold, it is worth eating at least one pepper.

m-margo

In the picture, if I'm not mistaken, Georgian salted pepper ... Here we cook it like this. We buy yellowish hot peppers on the market, with a sharp knife we make an incision on the side of each pepper so that there is no air inside and we give it a few days so that it wilts and becomes soft. Then the brine is boiled: for 1 liter of water - 1 full tablespoon of salt, 2-3 peas of allspice, 2 tablespoons of vinegar. We filter the finished brine. we dip the prepared peppers into the brine, bring to a boil, quickly remove the pepper, put it tightly in sterilized jars, pour it with boiling brine and cork. But you can do without rolling cans: Withered pepper is placed in an enameled bucket and poured with filtered boiling brine. A weight is placed on top so that the pepper is always in the brine. So it should stand in a cool room for about 2-3 weeks. It does not have time to spoil, because it is quickly eaten

Zolotynka

I will write, perhaps, my recipe for salted peppers. We will need: garlic, celery greens, bay leaf, salt. In an enameled bucket or bowl, first put the celery stalks, on them - pepper, garlic, bay leaf. Separately, we prepare the brine: boil 2.5 liters of water and 200 g of salt. When the brine has cooled, pour pepper over it, put a large plate or dish on top, and a load on it. I usually use a five liter water bottle. We leave it this way for 10-15 days, it is possible at room temperature, but it is better to put it on the balcony. Arrange the finished pepper in sterilized jars and pour over the brine in which it was salted. Bring the brine to a boil first. When cool, you can remove for long-term storage.

dolphanics

In principle, the recipes for preserving hot red peppers and onions, and even bell peppers, differ little. Choose seasonings that complement the taste of pepper and prepare the marinade. To preserve hot peppers, you need to take cilantro, mint and other traditional seasonings for salting.

But there is one feature, as experienced housewives advise. Pepper must be boiled before preservation, pour boiling water over it twice to remove the burning bitterness.

elena-kh

I usually do this. First, I pierce each peppercorn with a match. Then I put the pepper in jars, put currant leaves on top, and horseradish leaves on the bottom. Brine: per liter of water - 1.5 tablespoons of salt, 2 tablespoons of vinegar. Peppercorns and/or bay leaf can be added if desired. Many housewives also add a spoon or two of sunflower oil to the jar, I also sometimes add it (at will and mood). I pour the brine three times.

market

To pickle hot peppers you need to do the following:

Prepare saline solution. Add enough salt to the water so that the egg does not sink in it. Sterilize the jars, put peppers in them, which must first be pierced with a fork in several places. fill the peppers with salt water, wait a bit (the water will fill the peppers) and add more. Close the jars with lids and everything can be stored in the cellar.

Elenia

Prepare hot peppers in brine for the winter. It turns out spicy, retains pungency and sharpness.

Let's make this simple recipe.

We take products:

hot pepper - 1 kg,

dill - 40 g,

celery greens - 30 grams,

garlic cloves - 30 grams.

Making a pickle:

water - 1 liter,

vinegar 6% - 80 - 100 ml,

salt - 60 grams.

Roast peppers in the oven. After that, we place it in clean pre-sterilized jars. Put the garlic and herbs between the peppers. Next, pour in the brine, leave oppression. It will ferment for three weeks, after which it can be sent to the cold and stored there for food.

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