Pickled hot peppers are an ideal winter harvest. It goes to first courses, side dishes, barbecue, as an independent snack to feasts. The spicy taste is preserved even in a pickled form.

Each preparation of chili is made according to a special recipe. Hot peppers are good for conservation. It does not require thorough sterilization, because it itself has antiseptic properties.

Pickled hot peppers for the winter in a classic marinade

The simplest recipe that our grandmothers passed from mouth to mouth. The main components can be added to taste: herbs, spices, mustard seeds.

You will need:

  • 500 g of pods;
  • 1 liter of water;
  • 1 tbsp. l salts;
  • 1 tbsp. l Sahara;
  • 1 head of garlic;
  • vinegar 9% - 50 ml.

Step-by-step instruction:

  1. Wash the pods, dry.
  2. Peel the garlic.
  3. Bring the water to a boil. Add salt, spices, sugar. Vinegar will be the last one.
  4. Boil pepper with garlic in boiling water for 10 minutes.
  5. Pepper put in banks. Cover to the brim with boiling marinade.
  6. Roll up the lids. Flip upside down. Put in a dark place.

Recipe without sterilization

A simple recipe that does not require boiling marinade, sterilizing cans. It is only important to observe the correct proportions of products.

Ingredients:

  • peppers - 1 kg;
  • half a liter of clean water;
  • salt - 1.5 tbsp. l .;
  • sugar - 2.5 tbsp. l .;
  • 1-2 pcs. bay leaves on one jar;
  • vinegar - 100 g.

Procedure:

  1. Pepper should be thoroughly washed and dried on a towel.
  2. We sterilize cans or lids in boiling water or in the oven.
  3. At the bottom of the container lay laurel leaves, parsley and other spices as desired.
  4. We fill the banks with pods close.
  5. Pour boiling water into the banks to the top.
  6. Let stand under the lids for 15 minutes.
  7. Drain the brine into the pan. Boil. Add salt and sugar.
  8. In each jar add 1 tbsp. l vinegar.
  9. Pour pepper with boiling marinade.Tighten covers tightly.

A savory snack will be ready for use in a month.

Cooking in Armenian with aromatic herbs

The Armenian recipe for cooking peppers for the winter will delight even gourmet gourmets. Thanks to a special method, the appetizer is tender and not too burning. This is the perfect complement for any meal!

It is necessary to prepare:

  • slightly unripe pepper - 3 kg;
  • 100 g of salt;
  • 2 bunches of parsley;
  • 500 ml apple cider vinegar;
  • vegetable oil - 350 ml;
  • 3 heads of garlic.

Procedure:

  1. Cut the washed and dried pods at the base in place of the seeds. Fold in a large bowl.
  2. Mix chopped parsley and garlic with salt. In this mixture, pepper should lie down for a day.
  3. Combine the oil and vinegar in a pan. Sauté the pepper.
  4. Place the finished component in jars. Sterilize them in a water bath for about 20 minutes.

The appetizer will be ready for use in a day.

Pickled Spicy Green Peppers

In addition to red chili peppers, a green vegetable is also suitable for pickling. This species is appreciated by foodies. The recipe is just as simple, but the taste is a little different.

For harvesting we take:

  • 1 kg of pepper;
  • 2 tbsp. tablespoons of salt and as much sugar;
  • 1.5 liters of filtered water;
  • table 9% vinegar - 3 tablespoons.

Stages of preparation:

  1. Rinse the peppercorns in a colander. Dry it. Tighten the banks tightly.
  2. Pour boiling water. Let it brew for at least 15 minutes.
  3. Drain the water into the stewpan. Add spices, vinegar. Boil the mixture well.
  4. Pour the marinade into the cans, roll up the key.

Store jars for the first 2 weeks with the bottom up. Choose a dark cool place.

How to cook in oil

This snack is not only spicy, but also high-calorie. Ideal for spirits.

Prepare:

  • 1.5 kg of red hot pepper;
  • 1 liter of water;
  • 3 tbsp. l salts;
  • sugar - 200 g;
  • 50 g of honey;
  • table vinegar - 200 g;
  • sunflower oil - 3 tbsp. l

Follow these steps:

  1. Chili pods must be boiled beforehand. Arrange in jars.
  2. Prepare the marinade: salt, sugar, honey diluted in clean filtered water. Boil. Before being ready to pour in portions of vinegar, oil.
  3. Pour the prepared brine into the pods. Roll up the lids with a key.

Harvesting in tomato juice

This recipe will appeal to lovers of tomatoes. Juice from tomatoes will soften the sharpness of pepper and add a flavor.

Take:

  • pepper - 1 kg;
  • ready juice from tomatoes or grated pulp of fresh tomato - 2-3 liters;
  • garlic - 3 cloves;
  • vinegar - 2 tablespoons;
  • bay leaf - 5 pcs.;
  • vegetable oil (suitable: sunflower, corn) - 1.5 cups;
  • salt - 1 tbsp. l .;
  • 5 tablespoons of sugar.

Order of preparation:

  1. Cut the tails of peppercorns.
  2. We put in pre-sterilized jars.
  3. Boil tomato juice for 10-15 minutes. Add salt, lavrushka, garlic, sugar, vinegar (before readiness) to it.
  4. Pour the boiling mixture over the pods into jars. Close tightly with lids or roll up with a key.

Chili peppers contain a large amount of vitamin C and other trace elements. Thanks to this, its use helps in the fight against viruses. Proven effectiveness of pepper in the fight against cancer.

Similar:More from the author: