Bitter, it’s hot and burning pepper, it is an unsurpassed snack on the table. It is so easy to preserve that anyone can do it. Hot peppers for the winter can be a complement to the dish, and also acts as a separate independent snack.

Preservation in the classic marinade

Consider one of the easiest methods of hot pepper marinade, which does not cause difficulties in cooking and is not long in cooking time.

Ingredients:

  • 30 grams of sugar;
  • bay leaf 5-6 pieces;
  • various spices to taste;
  • 35 grams of salt;
  • water 1 liter;
  • bitter peppers, how many go in, depend on size;
  • vinegar 9% 1 teaspoon.

Cooking method:

  1. Sort the pepper, remove the damaged fruits. Only whole, clean, fresh and beautiful fruits are suitable for pickling winter harvesting.
  2. Wash cans, pour over boiling water and dry. Add laurel, garlic, cherry or currant leaves, cloves or cinnamon stick if desired.
  3. We mix water, salt, sugar in a pan and boil the composition.
  4. Already in clean and dry jars, carefully and firmly put spices and pepper, pour the cooked boiling marinade. Leave for 5-10 minutes to brew. After that, pour the liquid contents of the jar into the pan and boil again. Repeat this 2 times.
  5. Before closing the jar, vinegar is poured into the marinade.
  6. The final part: cover the banks with a towel and leave to cool.

Such homemade blanks are easy to store both in a cold place and in the room. You can add various vegetables to the peppers to choose from.

Hot peppers for winter without sterilization

 

Structure:

  • pepper, how much will fit in a jar;
  • sugar 2-3 tbsp. spoons;
  • ¾ Art. tablespoons of salt;
  • 3-5 peppercorns;
  • 50 ml of 9% vinegar.

Cooking process:

  1. We put colored hot pepper in a jar. It is advisable to choose the one that is denser.
  2. Pour boiling water for 10 minutes.Next, pour the contents into a pan and bring to a boil. Add salt, sugar, peas to the boiling water.
  3. Boil for 7 minutes. Add vinegar and turn off the heat.
  4. Pre-doused with boiling water.
  5. Pour the finished marinade into a bowl of peppers and roll up the lid. Turn over and leave in a secluded place, covered with a blanket or towel.

Hot peppers without sterilization are very simple and easy to prepare. The taste is not inferior to pepper in another way of cooking. It is advisable not to store in places exposed to sunlight or heat.

How to make adjika

Adjika is a great sauce for fish and meat dishes. Fans of spicy cuisine will appreciate such a seasoning on the table.

Products:

  • tomatoes about 1 kg;
  • salt 1 tbsp. a spoon;
  • garlic 250 grams;
  • hot pepper 550 grams;
  • Bulgarian red pepper 1 kilogram.

Cooking:

  1. Rinse the tomatoes, remove the tail.
  2. Wash bell peppers, cut seeds.
  3. Wash the hot peppers.
  4. Remove the garlic husk.
  5. Pass all components through a meat grinder, salt. Drain into enameled dishes and cover. Leave for 4 days for fermentation, stirring occasionally.
  6. Place adjika in washed and sterilized jars and close with a regular lid.

Seasoning of Abkhazian origin is in harmony with many dishes. During cooking, you can add vegetables, such as carrots, eggplant or zucchini. From such a mixture, the taste is only saturated with new colors. Store strictly in the refrigerator or other cool place.

It is interesting:cabbage with mushrooms recipe for the winter

Harvesting in tomato

Such a spin will not leave anyone indifferent who tastes it. This is sauce, and appetizer, and seasoning. Pickling hot peppers is not only a great idea for preparing pickles for the winter, but also very tasty and easy to prepare seasoning. Do not forget about rubber gloves when working with pepper!

 

We will need:

  • hot pepper 1-1.5 kg;
  • Tomatoes 2-3 kg;
  • garlic 150 g;
  • greens 1 bunch;
  • sugar 250 g;
  • vegetable oil 250 ml;
  • iodized salt 2 tsp;
  • vinegar 9% - 1 tsp.

Cooking process:

  1. Rinse pepper and pierce at the base with a toothpick or fork.
  2. Rinse and grate the tomatoes. The tomato base should be boiled and after fifteen minutes of boiling add sugar, salt, pepper and continue cooking for another fifteen minutes.
  3. Add finely chopped greens and chopped garlic. Boil another five minutes.
  4. As soon as the vegetables are cooked, pour vinegar and mix. Immediately remove the contents from the fire and lay out on the banks.
  5. Roll up the lids, put the jar upside down and cover with a blanket. Done.

For lovers who prefer red color in products, this will be an excellent seasoning on the table. It gives an unforgettable tomato flavor and adds piquancy. Store preferably in a cool place.

Pickled Hot Peppers with Honey

Stunning salting, perfectly combined with first courses, fish, meat and poultry, arouses appetite and beckons with its aroma.

Structure:

  • hot chili pepper, volume depends on size;
  • table or apple cider vinegar 0.5 liters;
  • boiled water 0.5 liters;
  • sugar 2 tsp;
  • honey 1-2 tbsp. a spoon;
  • salt 4 tsp.

Cooking process:

  1. Rinse the jar with boiling water, put pepper in it.
  2. In a saucepan, mix water, honey, sugar, salt, vinegar and bring to a boil.
  3. Pour the marinade into a container with pepper and close the lid.

An amazing combination in one marinade - the sweetness of honey and the sharpness of pepper, complement each other perfectly. You can store in the cellar or refrigerator.

A simple recipe for salting

The simplest salting recipe allows housewives to improvise with spices and easily prepare winter preparations.

 

Structure:

  • bitter pepper, how much will go into the container;
  • bay leaf, garlic, herbs, mustard, coriander, cinnamon, cardamom, cloves, caraway seeds (zira) and dill,
  • peppercorns, horseradish;
  • salt 1 tbsp. a spoon;
  • sugar 2 tbsp. spoons;
  • vinegar ½ tbsp. spoons.

Cooking:

  1. In the washed jars, put all the spices on the bottom, put a spicy vegetable on top. Pour boiling water into a jar and leave for 10 minutes.
  2. Pour water without pepper into the pan. Add salt and sugar, bring to a boil. As it boils, add vinegar and turn off the marinade.
  3. Pour the marinade back into the container to the peppers and roll it up. Everything is ready!
  4. We store in the same way as the above recipes.

At the hostesses you can find different ways of spinning a sharp vegetable, each to its taste adds different spices to the product. It can be garlic, cinnamon, cloves, herbs, horseradish and other spices. Canned hot peppers should be intact without removing seeds and stalk. It is advisable to rinse and process this vegetable in tight rubber gloves. After interacting with the vegetable, the acuity can begin to corrode the skin on the hands or on any part of the body with which the skin has come into contact and, accordingly, the sharpness of pepper has been transmitted.

In such a simple marinade you get delicious pepper for the winter. Everything ingenious is simple!

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