Chili pepper twisted with garlic is a spicy Korean condiment. It is called "kochi" in Korean. Kochi has a very hot taste, which is not surprising, since the seasoning is based on one of the hottest peppers in the world: it is peeled and scrolled through a meat grinder along with garlic in a 2: 1 ratio.

A better-known analogue of kochi can be called Georgian adjika: it is prepared in the same way as kochi, but its composition is a little more complicated: in addition to pepper and garlic, adjika includes spices and salt, and more complex and mild-tasting options contain tomatoes, eggplant and other vegetables. Kochi differs from adjika in that it has a pure spicy taste without impurities and does not tolerate any extra additives.

If you are interested in the rich world of Korean cuisine, we advise you to start your acquaintance with Korean carrots, panchani or eggplant hee.

Step by step recipe:

Preliminary processing

In order to prepare such a pepper, we need very hot red peppers. Rinse the pepper and carefully remove the seeds and stalk. At the same time, you don’t have to worry about the appearance of the pepper - you still grind it later. But you should take care of the safety of your hands - pepper juice is very caustic, so we strongly recommend cleaning it with rubber gloves.

Basic processing

Twist the prepared pepper with garlic through a meat grinder. For better mixing, we recommend alternating the scrolling of garlic and pepper - this way they will mix well even in the process of scrolling. You can also use a blender to grind. Add salt, mix well. You can taste the resulting product - it should be quite salty. However, try very carefully - if you took a good pepper, then the product will be very hot.

Decoration of the dish and its serving on the table

Throughout the cooking process, it is advisable to work with gloves, in order to avoid getting pepper on the skin.

Yangnim (Korean secret spice)

I reveal the secret of the taste of Korean dishes - it's all about the seasoning, which, no matter how you look in stores, you won't find! This seasoning gives a special flavor and aroma to salads, and it’s not worth talking about the burning and at the same time spicy-pleasant taste!
This beauty can be stored for years (if you have prepared too much), it does not deteriorate at all. I try to make such a blank every two years, what can you do, mother laziness before us ..., well, further down the line!
Garlic - 1 kg
hot pepper (this time I had a very hot one, which is small with thin pulp, but in general I like hot pepper, which is long, twisted, I think it is more "nutritious"))) - 600g
Bulgarian red pepper - 400g
Figuratively speaking, the ratio of pepper to garlic is 1: 1, but the sharpness of the finished product can be adjusted by replacing a certain amount of hot pepper with bell pepper.

I soaked the garlic in water overnight (it's easier to clean this way!),

this year I cleaned the bitter pepper from seeds, you don’t have to clean it, but my equipment was impenetrable,

so I boldly dealt with pepper entrails! This was the hardest part of the job. Then everything is simple. Grind all the ingredients in a meat grinder,

mix

and add salt. You don’t have to feel sorry for the salt, for this amount of garlic and pepper I poured ALMOST half of the pack (350 grams for sure). Of great importance is the "salinity" of salt, if I may say so. Therefore, try not to oversalt, it is better to let the yannim stand for an hour (so that the salt dissolves). and then try to taste and if everything suits ...


That's all. Now to the banks and to the pantry.
And here is the most delicious Korean sandwich:

increases immunity, kills pathogenic bacteria, promotes the breakdown of cholesterol and the elimination of cholesterol plaques in blood vessels, etc., etc.! Well, to put it simply, it's DELICIOUS and USEFUL. To health!

TWISTED HOT PEPPER RECIPE

You will need: 1 kg of hot pepper, ½ cup of apple / wine vinegar 5-6%, 1 tbsp. salt.

How to prepare hot peppers for the winter. Ripe hot peppers of any color, you can have several colors at once, rinse, cut off the stalks, pass along with the seeds through a meat grinder (lattice - large), mix with vinegar and salt, put in sterilized jars, cork with sterile lids, store in a cool, dry and dark place .

Such a preparation is suitable for fried poultry and meat, fish, soups and broths, and can also be an excellent basis for adjika.

In cooking, it is customary to use hot peppers as the main or additional flavoring ingredient in marinade fillings, dressing soups and second courses, for preparing various sauces, ketchups, etc., i.e. in those dishes where the taste and aroma of such a seasoning is important . Therefore, in the summer season, many gourmets try to have time to make preparations for the winter of hot peppers. The amount of spices, salt and pepper can be adjusted to taste.

Hot peppers are a savory little vegetable that adds spice and brightness to any dish. It will surely warm you on frosty winter evenings from "the very top of your head to your heels." Delight yourself and your guests with an original snack, with our recipes for making hot peppers for the winter.

Ingredients:

• hot red pepper - 355 g;
• homemade garlic - 10 g;
• greens of dill, mint and cilantro;

For marinade:

• water - 605 ml;
• grape vinegar - 105 ml;
• salt - 5 g;
• white sugar - 10 g;
• dry coriander - 10 g;
• peppercorns - 5 pcs.;
• bay leaf and cloves - 2 pcs.

Cooking

We wash the greens, shake and tear off the leaves. Wash the peppers, dry them on a towel and make small punctures in each vegetable. We spread the blanks in a saucepan, scald with boiling water and leave for 5 minutes. Next, drain the liquid and pour boiling water again. We repeat this procedure 5-6 times.

Now let's take care of the marinade: we throw all the spices, herbs and garlic into a pot of water. Sugar and salt the contents to taste and set the dishes on fire. After boiling, we introduce grape vinegar. Boil the mixture for 2 minutes, and then remove from the stove, close the lid and leave for 15 minutes.

We sterilize the jars in advance, fill them with pepper and pour the marinade so that all the spices get into the preservation. We roll up with nylon lids and leave to cool completely under a warm blanket.

Pickled hot peppers for the winter in Georgian

Ingredients:

• hot pepper - 505 g;
• leaves of horseradish, currant, cherry;
• cloves - to taste;
• cinnamon - to taste;
• garlic, basil.

For brine:

• water - 990 ml;
• white sugar - 25 g;
• iodized salt - 15 g;
• vinegar 9% - 5 ml.

Cooking

Before pickling hot peppers for the winter, we sterilize the jars. Then we wash the pods, put them in a container and throw in any additives and spices. Pour boiling water over the shoulders and leave for 10 minutes, and then carefully drain the liquid.

Without wasting time, we prepare the brine: boil water, sugar and salt to taste. Boil for 5 minutes, and fill the peppers in jars with liquid. We cover with sterile lids, and after cooling, pour the brine into a saucepan, bring to a boil and pour the pepper again. We add a little vinegar to each jar, roll up the lids and cool the preservation upside down.

Canned hot peppers for the winter

Ingredients:

• hot pepper - 505 g;
• garlic - 4 cloves;
• coarse salt - 20 g;
• grape vinegar - 55 ml;
• water.

Cooking

The jars are thoroughly washed, sterilized and thrown to the bottom of each spice and peeled chopped garlic. Next, lay out a well-washed hot pepper with cut tails. We throw salt, pour vinegar and boiling water over the shoulders. Cover the preservation with lids and send to sterilize for 10 minutes. We roll up the jars and leave the hot pepper blanks for the winter until they cool.

Hot pepper in oil for the winter

Ingredients:

• hot pepper - 505 g;
• garlic;
• bay leaf and horseradish root.

For marinade:

• apple cider vinegar - 105 ml;
• olive oil - 155 ml;
• honey - 10 ml.

Cooking

We wash the pepper, put it in jars, adding chopped garlic, horseradish and throwing spices and herbs. For the marinade, combine apple cider vinegar with oil, put honey, mix and pour vegetables. Close jars with lids and keep warm. The pepper will be ready for tasting in about 2.5 weeks.

Hot pepper adjika recipe for the winter

Ingredients:

• fleshy tomatoes - 1.5 kg;
• sweet pepper - 255 g;
• hot pepper - 190 g;
• homemade garlic - 70 g;
• fine salt - 20 g;
• white sugar - 15 g.

Cooking

We scald the tomatoes, carefully remove the skin and twist the pulp through a meat grinder. Place the tomato paste in a saucepan and heat over medium heat. When the thick boils, reduce the heat and boil the contents for 15 minutes.

We wash the sweet pepper, take out the seeds and chop into slices. Remove the seeds from the red hot pepper and cut into thin rings.

Now grind the vegetables one by one in a blender and add to the pan to the tomatoes. Stir and cook for another 10 minutes. Next, squeeze the garlic into the adjika through a press, stir, pack in sterile jars and tighten the lids. We are waiting for the jars to cool, and remove the workpiece in the refrigerator.

Harvesting hot peppers with honey for the winter

Ingredients:

• hot pepper - 800 g;
• water - 400 ml;
• honey - 350 ml;
• vegetable oil - 60 g;
• vinegar 9% - 250 ml.

Cooking

Pepper sort, wash, cut and clean from the stalk and burning seeds. Blanch the pulp of pepper for 2-3 minutes in boiling water. After that, immerse in a pan with cold water and, after drying a little, remove the thin skin. Then cut the peppers into slices and place in sterilized jars. Marinade filling: mix water and honey, add salt and vinegar, bring to a boil. Pour vegetable oil into a saucepan and heat well and cool quite a bit. In prepared jars with pepper, first pour the marinade filling, and then the oil. Cover the jars with sterilized lids and pasteurize according to their volume. Harvesting hot peppers for the winter is ready.

Recipe - Chili pepper (hot, bitter) for the winter

Hot pepper in Caucasian style

A very interesting recipe for spicy lovers. Preparation for the winter of bitter pepper in vegetable oil, with spices and herbs.

We will need:
Pepper hot red pepper (red and green) - 1.5 kg
Vegetable oil - 2 stack.
Parsley (large) - 1 bunch.
Salt (not full) - 1 tbsp. l.
Sugar - 2 tbsp. l.
Spices (hops-suneli) - 3 tsp
Vinegar 9% - 5 tsp

Cooking:
Rinse the pepper and remove the stem. Pour oil into a stewpan or deep frying pan, heat and lower the pepper, salt, add sugar and mix.
Simmer over medium heat, stirring occasionally. As the pepper begins to become soft, add spices, vinegar and coarsely chopped parsley, mix and simmer for another 10 minutes.
Arrange, tamping a little, in sterilized jars and roll up. Turn over until completely cool. In winter, you can eat it with potatoes or add it to soups and salads.

Marinated hot pepper in Armenian style with herbs

This preparation is very useful for the human body, as it retains all the vitamins and various useful substances that are contained in the products used. Pepper marinated with herbs and garlic turns out to be very fragrant and tasty, so it will be an excellent snack for both everyday and festive tables.

What do you need:

hot hot pepper - one kilogram;

9% vinegar - 60 ml or 6% acetic acid - 100 ml;

herbs: celery, parsley, dill - 50 gr each;

garlic - 50 g;

food salt - 50 grams;

drinking water - one liter.

Cooking:

Rinse the pods and all the greens under cold water, peel the garlic and cut into arbitrary pieces.

Before you start pickling peppers, it should be baked in the spirit. cabinet until soft. The temperature inside is about 150-180°.

Remove the peppers from the oven and leave for a while to cool the pods.

In the meantime, process jars and lids.

Tear off all the leaves from the grass stalks.

Arrange the cooled pepper in sterilized containers, alternating with layers of chopped garlic and herb leaves.

Pour water into a saucepan, add edible salt and any of the acetic acid listed in the recipe list. Boil the marinade, remove from the stove and let cool slightly.

As soon as the marinade reaches room temperature, pour it over the pods in jars to the very “shoulders” of the container.

Put a press in each jar (a glass filled with water or small pebbles), soak the peppers for up to three weeks, at room conditions.

After the lapse of time, close the jars with pressed pickled hot peppers with nylon or screw caps, rearrange the blanks in the refrigerator.

Chili pepper (hot, bitter) canned

Very tasty appetizer, very bright and colorful, very easy and quick to prepare. Stored at room temperature until next summer (did not try longer).

We will need (for a 3-liter jar):
Chili peppers (preferably different colors - red and green, as much as you can fit in a jar)
Water - 2 liters Coarse salt - 1 tbsp. a spoon
Sugar - 2 tbsp. spoons.
Vinegar 9% - 8 tbsp. spoons
Dill with umbrellas - to taste.
Horseradish leaf - to taste.
Garlic - to taste

Cooking:
Wash the pepper well and cut off the stems. We leave the seeds and tightly put the washed and dried dill umbrella, horseradish leaf, peeled garlic cloves and, in fact, the pepper itself into sterile jars.
I have indicated the amount of ingredients for the marinade for a 3-liter jar, but I generally do less - 0.7 l-1 l jar. Therefore, we divide the products depending on the volume of the can.

So, boil water with salt and sugar, as it boils (good), fill the jars, cover with sterile lids and leave for 15 minutes.

Then carefully pour the water back into the pan, bring it to a boil again, boil for 3 minutes, turn off the gas, immediately add vinegar, mix and immediately pour our peppers to the edges of the jar and roll up the lids.

hot pepper for the winter

Ingredients:

Hot red pepper - 350 grams (per 800 gram jar)

Garlic - 1 Piece (head)

Green cilantro - 3 Pieces (twigs)

Dill greens - 3 Pieces (twigs)

Mint greens - 1 Piece (twig)

For marinade:

Water - 500 g

Grape vinegar - 100 g

Salt - 1 teaspoon

Sugar - 2 teaspoons

Coriander seeds - 2 teaspoons

Black peppercorns - 5-7 pieces

Allspice peas - 2-3 pieces

Cloves - 1-2 pieces

Bay leaf - 2-3 pieces

Cooking:

So let's get the ingredients ready. Peppers, of course, should only be ripe, bright red.

From all the greens, we pick the leaves (we don’t need the stems), divide the garlic into slices, but do not peel it.

Now we thoroughly wash the pepper under cold water and make small punctures in it in the stalk area so that air does not collect inside. We spread the pepper in a saucepan and pour boiling water over it, leave it under the lid for 5 minutes. Then we drain the water and again fill it with boiling water, repeat this procedure 3-4 times. The main thing is that the peppers do not overcook and start to break apart.

Let's do the marinade To do this, we pour water into the pan and throw all the spices, fresh herbs, sugar, salt and garlic into it. We put the pan on the fire, and when the liquid boils, pour vinegar into the marinade. Cook it for 2-3 minutes, then turn off the fire, and insist the marinade for another 15 minutes.

We sterilize jars in any way convenient for you. Now put the greens from the marinade and garlic cloves on the bottom of the jar, then carefully fill it with pepper. Pour the pepper with marinade so that all the spices get into the jar. We press the pepper, as if tamping it, and add more marinade to the very neck.

If you will store peppers in the refrigerator, then close the jars with screw caps. If in another cool place, then roll up and leave under the covers (bottom up) until completely cool.

Hot pepper recipe. Tomato snack for the winter

A vegetable appetizer will be a wonderful decoration for any table and will suit any dish. Good alternative to the famous adjika. An excellent combination of hot pepper with tomato is distinguished not only by its amazing taste, but also by its attractive appearance.

You need to prepare the following ingredients:

• hot peppers - 1.5 kg;
• fresh tomatoes - 3 kg;
• vegetable oil - 1 cup (200 ml);
• sugar - 1 cup (200 ml);
• garlic - 15-20 cloves;
• vinegar 75% (essence) - 1 tsp;
• parsley - 100 gr;
• salt - 1 tbsp. l.

Rinse the tomatoes and pass through a meat grinder or blender.

Wash the peppers and cut into pieces large parts without removing the seeds. Pour into sterilized jars and set aside.

Pour the tomato into a saucepan and put on fire until it boils. As soon as the first bubbles appear, add sugar, butter and salt. Leave for another 15 minutes over medium heat.

At this time, chop the herbs and garlic. As soon as the liquid has changed its color, add prepared foods and vinegar essence. Remove the finished marinade from the stove and pour into the prepared hot vegetable. Close the jars and leave at room temperature until completely cool.

Store prepared snacks in cool place before winter.

English hot pepper recipe

Here is another way to pickle a vegetable for the winter. The English recipe is distinguished by adding to the marinade malt vinegar. It is prepared on the basis of barley grains. The British make three types of this vinegar: light, dark and transparent. The latter type is needed in this recipe because of its ability to preserve the natural color of the pickled product.

Prepare these foods:

• hot pepper - 40 pcs.;
• brown sugar - 100 gr;
• black peppercorns - 15 pcs.;
• allspice peas - 15 pcs.;
• bay leaf - 2 pcs.;
• thyme - 4 sprigs;
• malt vinegar - 300 ml;
• red onion - 2 pcs.;
• sweet pepper (red, yellow, green) - 2 pcs.

Wash and dry vegetables first. Bitter vegetable cut into rings ( do not remove seeds). Chop the peeled onion into thin half rings, and sweet pepper into strips. Mix all the ingredients and put into jars.

Pour vinegar into a saucepan, add all other ingredients to it and boil. Pour the hot marinade into prepared containers and cork the jars. After cooling, English hot peppers are ready to wait for winter.

If the product is needed for permanent home use, then the marinade after boiling should be cooled and poured into the vegetable mixture. The dish will be ready to eat the very next day.

Roasted Hot Pepper Recipe

Another type of snack comes from Georgia. A piquant vegetable will delight thrill-seekers in the cold winter, warming and raising immunity.

You need the following products:

Peel and wash vegetables. Pierce the pepper with a knife along the entire length in several places.

Pour plenty of oil into a hot frying pan and put a burning vegetable. If the pan is small, divide the cooking into several times. You need to fry the vegetable on both sides until light golden brown, then cover with a lid and put out within minutes. Transfer the finished product to a convenient dish and set aside.

Add honey and sugar to the remaining butter. Chop the garlic and greens and send there too. Stir the mixture thoroughly and leave to cool completely. Add vinegar.

Divide the pepper into jars, tamping well. Pour cold marinade. If it turned out to be less than the required amount, then you should distribute it evenly and add a little cold boiled water.

Leave the finished dish in the refrigerator for a day, then roll up and put away for storage.

Korean Hot Pepper Seasoning Recipe

Koreans are famous for their love of spicy food. This burning taste in their cuisine is present in everything from vegetables to fish. The main secret of the piquancy of Asian dishes lies in the seasoning, the recipe of which is presented below.

We need the following products:

For better cleaning, it is better to soak the garlic first in cold water and leave it to soak overnight.

Wash vegetables. Cut the bell pepper and remove the seeds and white veins. Remove the stalk from the hot pepper and cut into several pieces for convenience. Seeds can be removed if desired. Peel the garlic.

Skip it all through meat grinder by alternating ingredients. This way they mix together. Season generously with salt and mix. Leave it like this for an hour.

Arrange the finished seasoning in jars, roll up and send for storage.

Such a seasoning is stored for several years and does not lose its qualities, even if it stays for several winters in a row.

Great for any dish not only Korean cuisine, but also any other.

Above are recipes whose main ingredient is the spiciest vegetable. But this type of pepper is even more common as a spicy addition to various types of marinade. So, for example, it is added to adjika, when preserving a sweet fellow, green tomatoes.

In addition to preservation, hot pepper dried, which also contributes to the preservation for the winter and ease of use at home.

The variety of uses for hot peppers in cooking is vast, but nothing compares to a homemade pickled vegetable, opened from your own stocks in the cold of winter. It's delicious, healthy, and brings back memories of hot harvest days.

It can be noted that if you suddenly want to try it for the winter, the recipes above are perfect for you.

Fans of dishes with peppercorns will never refuse to “tickle” their receptors with hot hot peppers marinated for the winter. Put as a "spicy" addition to the side dish, prepare sauces. Preparing bitter chili pods in a jar is like adding zest to a woman, and pepper to a man. Did you know that hot pepper promotes the production of the happy hormone endorphin. Pickle chili, and you are guaranteed a good mood.

Most of the recipes are taken from Caucasian cuisine. They know a lot about spicy snacks, because no meal is complete without them.

How to pickle chili deliciously - the secrets of harvesting hot peppers

• Green, red, it doesn't matter. It also makes no difference whether the pods are whole or cut.
• For canning, select thin, long specimens, they marinate faster. And a lot more can fit in a jar.
• Be sure to trim dry ends. And do not remove the tail, it is convenient to hold the pepper for it. Do the pruning carefully, without violating the integrity of the pod.
• To slightly remove the hotness of chili, I suggest soaking it for a day in cool water. Or pour boiling water for 10 minutes, then drain and start the marinating process.

A simple recipe for pickled hot peppers in a jar

The easiest quick chili pickling recipe that does not require special skills.

You will need:

• Capsicum - 400 gr.
• Water - 150 ml.
• Sugar - 3 large spoons.
• Garlic - 5 cloves.
• Wine vinegar - 100-150 ml.
• Salt is a spoon.

Step by step recipe with photo

Slice the pepper pods into rings. Seeds do not need to be removed if used for making sauces and other dishes.

Put in a bowl for now.

Prepare the garlic cloves. Crush each by pressing with the flat part of the knife. It will release juice and flavor better.

Pour water into the cookware. Boil, lay the garlic cloves, all the sugar and salt.

Wait for the spices to dissolve, pour 100 ml. vinegar. Without delay, lay the chopped chili. Try the marinade, it should be a little richer than you need for the meal.

At the first "gurgling", without waiting until it boils, turn off the burner.

Steam jars and lids. Transfer the pepper, pour the marinade, twist.

• For momentary use, spin is not needed. Close the pot with a lid, wait 15-20 minutes.
• Then transfer to a jar, send to the refrigerator shelf. Take a sample after a day.

Hot peppers marinated with vinegar and oil

Recipe from the "You'll lick your fingers" series. For beauty, the workpiece can be made from red and green varieties of capsicum. Very tasty as a side dish.

You will need:

• Pepper pods 1.5 kg.
• Sugar - 2 tbsp. spoons.
• Vegetable oil - 2 cups.
• Parsley - a bunch.
• Salt - an incomplete large spoon (0.75).
• Essence - ½ teaspoon.
• Suneli hops - 3 teaspoons.

How to marinate:

• Rinse the pods, remove the stem.
• Pour oil into the pan, put pepper.
• Sprinkle it with salt and sugar. Mix well.
• Simmer over moderate heat, remembering to stir vigorously.
• Notice that the pods are softened - put chopped parsley, hops, pour in vinegar.
• Stir the contents, continue to simmer for the next 15 minutes.
• Fill the cans, spin. It is better to store preservation in the cold.

Pickled hot peppers - a recipe with honey in a cold way

A popular recipe with excellent taste. Nothing complicated in cooking, except try to find apple cider vinegar. Or wine, it also makes the marinade tender, without a pronounced vinegar smell.

It will be required for a liter jar full of pods:

• Apple cider vinegar - a glass (replacement with 6% vinegar is possible).
• Honey - 2 large spoons.
• Salt is a spoon.

Cooking:

1. Cut the peppers, place tightly in a liter container.
2. Separately, mix the ingredients for the marinade.
3. Pour into a jar, close with a regular nylon lid, move to the refrigerator shelf.

Whole hot pepper without sterilization

The simplest classic pickling recipe for the winter with a traditional minimum of spices. It is made by double pouring, so no other heat treatment is required.

You will need:

• Water - 5 glasses.
• Salt - 2 tbsp. spoons.
• Pepper - how much will go into the jar.
• Sugar - 3 tablespoons.
• Acetic acid 9% - ½ cup.
• Lavrushka, dill, allspice. You can add mustard grains, parsley.

How to marinate:

1. Prepare the pepper for harvesting - wash, remove dry tips.
2. Put the spices on the bottom of the jars. Next, fill to the top with pods.
3. Fill with boiling water. Leave for 15-20 minutes to warm up the pods.
4. Drain into a saucepan, add loose spices. Boil. Stir to dissolve salt and sugar.
5. Fill the jars with brine, hold again, warming up the workpiece.
6. Make the marinade boil again by adding the vinegar. Return to the bank, roll up.
7. You can roll it under any cover - iron, screw, nylon, jars do not explode.

How to pickle hot peppers in Georgian

It is worth learning from representatives of Caucasian cuisine, because they understand spicy snacks like no other. A quick recipe, so make it for the winter, but be sure to leave a small portion, otherwise you will walk in anticipation only in the area of ​​\u200b\u200bthe refrigerator.

You will need:

• Chili pepper - 2.5 kg.
• Garlic - 150 gr.
• Salt - 3-4 tbsp. spoons.
• Leaf celery, parsley - a bunch.
• Vegetable oil - 250 ml.
• Lavrushka - 4 leaves.
• Table vinegar - 500 ml.
• Sugar - 3 tablespoons.

How to prepare:

1. Cut the pods at the base to quickly soak in the marinade.
2. Blanch the pods in boiling water for 6-8 minutes. At the same time, stir vigorously, not allowing to float. For the convenience of the process, put the chili in the pan in a small amount. Place in a marinating bowl.
3. Boil the marinade: add sugar, vinegar, oil, bay leaf to the water, add salt. Boil, wait for the spices to dissolve. Cool down.
4. Add chopped celery, garlic, parsley to the marinade. Put it back on the stove and let it boil.
5. Pour the pods with boiling marinade. Place oppression on top. After cooling, move to the refrigerator shelf.
6. After a day, put it in jars, send it to be stored in the pantry, cellar.

Armenian hot pepper recipe

Pepper for Armenian preparation is taken still green, milky ripeness. They are not too hot, but marinated amazingly delicious. By the way, the Armenians call it tsitsak, so if you hear it, you know what it is about.

Take:

• Bitter green peppers - 3 kg.
• Garlic - 250 gr.
• Oil - 350 ml.
• Parsley - 2 bunches.
• Apple cider vinegar - 500 ml.
• Salt - 100 gr.

We marinate:

1. Cut the pods with a cross at the stem. Place in a wide bowl.
2. Chop up the parsley. Press the garlic cloves into a paste. Put in a bowl, salt, stir.
3. Put the pods in a bowl, mix well. Set aside for a day.
4. After the specified time, fry the peppers. To do this, mix the oil with vinegar, pour into the pan. Fry the blanks in small portions.
5. Arrange the fried pods in jars. Sterilize in bath 20, timed after boiling.
6. You can try pickled peppers after a day, I recommend leaving at least a jar without seaming and sterilization, placing it in the refrigerator.

Korean Pickled Hot Pepper Quick Recipe

Korean food lovers, rejoice. You have not been forgotten. It will not work to prepare a recipe for the winter, unfortunately, it does not last long. But it's silly to refuse an amazingly delicious snack, right?

• Hot pepper - kilogram.
• Water - 2 glasses.
• Garlic - half a head.
• Ground pepper - a small spoon.
• Acetic acid 6% - 70 ml.
• Ground coriander - teaspoon.
• Ground red chili - the same amount.
• Sugar, salt - ½ tbsp. spoons.

How to pickle:

1. Fill the jar tightly with pods.
2. Boil the marinade by boiling water in a saucepan, adding the ingredients suggested in the list.
3. Pour, set aside for 2-3 days. Then try and lick your fingers.

Video recipe for harvesting pickled peppers You will lick your fingers

Video with a step-by-step recipe for harvesting hot peppers for the winter. Make at least a couple of jars and enjoy. Good luck with your preparations!

Bitter hot pepper is a spicy vegetable that will add spice to any kind of dish. Its fruits lend themselves well to various methods of preservation. Fans of spicy food will highly appreciate the unique flavor notes of pickled hot peppers, and the recipes below will teach you how to properly and, most importantly, tasty pickle hot peppers. Hot pepper pickled for the winter with oil is also very useful for the body, it contains a sufficient amount of vitamins and other useful substances.

For real gourmets, we also have cooking recipes, and.

A whole pickled pepper is a great addition to hearty, fatty meals. The spicy pods themselves are crispy and sour.

Required products (calculation for a 0.8-liter jar):

• 350 gr. hot pepper pods;
• one hundred ml of grape vinegar;
• 1 garlic head;
• 3 green branches of cilantro and dill;
• 1 sprig of fresh mint;
• 500 ml filtered water;
• 1 teaspoon l. coarse salt;
• two tsp. seed coriander and sugar. sand;
• 2 laurel. sheet;
• 2 buds of dried cloves;
• 3 pcs. shower. pepper;
• 5 pieces. black pepper.

How to pickle hot peppers:

1. For pickling, choose ripe pods of hot peppers, that is, red, without any brown and green streaks.
2. Rinse all the greens - mint, dill and cilantro under cold water, shake off the drops, tear off the leaves from all the branches. The stems are not useful in pickling, they can be thrown away, the fact is that they are too coarse and unsuitable for food even after pickling.
3. The head of garlic is simply disassembled into cloves, they do not need to be peeled.
4. Wash the hot pepper, and then pierce each pod through the stalk so that excess air does not accumulate in the pepper during pickling.
5. Put the processed pods into any deep pan.
6. Boil clean water in a kettle or separate saucepan. Pour boiling water over the peppers, cover the container with a lid and wait five minutes.
7. Drain the pepper water into the sink, pour the pods again with fresh boiling water. Repeat this process three or four times. This procedure will help the peppers to boil a little, but not boil.
8. Another way to blanch peppers: put the fruits in any pan, pour water, wait for it to boil, cook for about 3 minutes. (after boiling), turn off the fire, leave under a closed lid for a quarter of an hour.
9. Pour filtered water into another pan, add granulated sugar along with salt, add all the peppercorns, seed coriander, lavrushka, clove inflorescences, unpeeled garlic cloves and all the greens plucked from the stems. Put this mixture on fire and wait for the liquid to boil.
10. As soon as the water boils, pour grape vinegar into it, boil the marinade for about three minutes, remove from the burner and simply leave it under the lid for another 15 minutes.
11. Put green leaves and garlic cloves (from the marinade) into the jar, then carefully place all the hot peppers, try not to damage them when laying, throw in all the remaining spices from the marinade and pour the marinade itself to the edges of the jar.
12. With a fork, lightly press the peppers in the container so that the remaining air comes out, close the lid tightly, wrap the jar upside down and leave to cool for 24 hours.
13. Store preservation in a cool and dark place.

Twisted hot pepper marinated for the winter

Twisted hot pickled pepper is a very spicy seasoning. A similar blank in the Korean language is called "kochi". For its preparation, a minimum of ingredients is used, only three. Hot pepper pods are crushed together with seeds, which give even more spiciness. Spicy gruel is perfect for meat dishes, it can also be added to soups or simply spread on bread.

List of ingredients:

• pepper (chili) - 1 kg;
• a head of garlic;
• table salt - 25-30 grams;
• wine vinegar - 100 ml.

Marinating hot peppers for the winter recipes:

1. Wash the peppers well, cut off the upper part with the stalk from each.
2. Scroll the pods along with the seeds and garlic through a meat grinder. You can also use a blender bowl to grind.
3. Transfer the resulting slurry into a deep bowl, sprinkle with table salt and pour in wine vinegar, mix thoroughly with a spoon so that the ingredients are evenly distributed among themselves.
4. Process jars with lids. For such a seasoning, it is better to take small jars from 80 g to half a liter.
5. In the prepared containers, spread the pepper twisted with seeds to the very brim and tighten the lids.
6. Store blanks in the refrigerator or any cool place.

Marinated hot pepper in Armenian style with herbs

This preparation is very useful for the human body, as it retains all the vitamins and various useful substances that are contained in the products used. Pepper marinated with herbs and garlic turns out to be very fragrant and tasty, so it will be an excellent snack for both everyday and festive tables.

What do you need:

• hot hot pepper - one kilogram;
• 9% vinegar - 60 ml or 6% acetic acid - 100 ml;
• herbs: celery, parsley, dill - 50 gr each;
• garlic - 50 g;
• food salt - 50 grams;
• drinking water - one liter.

Armenian pickled hot peppers:

1. Rinse the pods and all the greens under cold water, peel the garlic and cut into arbitrary pieces.
2. Before you start pickling peppers, it should be baked in the spirit. cabinet until soft. The temperature inside is about 150-180°.
3. Remove the peppers from the oven and leave for a while to cool the pods.
4. In the meantime, process jars and lids.
5. Tear off all the leaves from the grass stalks.
6. Arrange the cooled pepper in sterilized containers, alternating with layers of chopped garlic and herb leaves.
7. Pour water into a saucepan, add edible salt and any of the acetic acid listed in the recipe list. Boil the marinade, remove from the stove and let cool slightly.
8. As soon as the marinade reaches room temperature, pour it over the pods in jars to the very “shoulders” of the container.
9. Put a press in each jar (a glass filled with water or small pebbles), soak the peppers for up to three weeks, at room conditions.
10. After the lapse of time, close the jars with pressed pickled hot peppers with nylon or screw caps, rearrange the blanks in the refrigerator.

Marinated Georgian hot peppers in tomato juice

This preparation is interesting in that tomato juice is the sharpest in it. Pickled hot peppers in tomato juice are combined with almost all meat dishes, soups, pilaf, even with pasta and fish. For canning, it is better to take small containers from 200 to 500 ml. Pepper goes as an appetizer to the main dishes, and spicy tomato juice can, for example, be poured over pieces of meat or added to fried soups instead of regular tomato paste.

Necessary:

• hot pepper - one kilogram;
• red tomatoes for juice - 2.5 kilograms;
• vinegar essence (70%) - one tablespoon;
• rock salt - 1 table. false;
• sugar sand - 3 table. spoons.;
• vegetable oil - 5 table. l.;
• laurel - 5 leaves;
• garlic - 30 grams;
• black powdered pepper - a quarter tsp.

Marinated hot pepper Georgian recipe:

1. Wash the pods of bitter pepper, lay on a kitchen towel, dry a little.
2. From two and a half kilograms of tomatoes, make fresh juice either through a juicer or in a blender bowl - then the juice will turn out with pulp.
3. Grind the garlic into a bowl.
4. Sterilize the selected containers for preservation.
5. Pour the juice obtained from tomatoes into a saucepan and put on the stove, it should boil and only after that add all the loose ingredients (granulated sugar, black pepper powder and rock salt) to it, and also throw bay leaves.
6. Stir the tomato mixture and cook for half an hour, do not cover the pan with a lid.
7. After 30 minutes, put all the pepper pods in tomato juice. Stirring occasionally, cook for about 20 more minutes.
8. As soon as the cooking time of the peppers passes, throw the chopped garlic here and pour in the indicated amount of rast. oil, catch the lavrushka and throw it away.
9. Stir the mixture, bring to a boil. As soon as the contents of the pan boil, pour vinegar essence, stir again and turn off the heat.
10. With culinary tongs, carefully fish out all the peppers and transfer them in layers to prepared jars, pour the remaining juice over these same peppers.
11. Tighten the lids tightly, wrap in blankets. The workpiece will cool down within a day or two, then you can rearrange it in the pantry.

Pickled hot peppers with honey for the winter

This preparation of pickled bitter pepper turns out to be tart in taste and with a pleasant sweet aroma. The sweetness of honey and the bitterness of pepper are perfectly combined with each other, and for lovers of everything unusual in cooking, pepper in a honey-vinegar marinade will undoubtedly become an exotic taste discovery. Especially such pepper will go well with meat dishes. The pickling process is easy enough for a beginner in canning to handle.

What to take:

• small hot peppers - two kg;
• a head of garlic;
• vinegar (table) - 0.5 l;
• honey (liquid) - two tsp;
• fine ordinary salt - four tsp;
• peppercorns - 5 pcs.;
• plain water - 500 ml;
• granulated sugar - 2 teaspoons.

Pickled bitter pepper in Georgian for the winter:

1. Loosely place washed and dried peppers in pre-sterilized containers.
2. Pour half a liter of ordinary water into a small saucepan, mix in it all the other products in the recipe list.
3. Put on moderate heat and wait for the marinade to boil.
4. Immediately pour the contents of the jars with bubbling boiling water, close the lids.
5. The rolled and inverted workpiece will cool down within a day and a half, and can be stored in a cellar or refrigerator.

Pickled hot hot peppers will undoubtedly ennoble the taste of any dish. Even if you are not a fan of spicy, it is still worth trying this vegetable, albeit in small quantities. It has been proven that hot pepper stimulates the production of happiness hormones. Nevertheless, it is contraindicated for people with diseases of the intestines and stomach, but for everyone else, you can safely eat it, of course, in reasonable quantities.