Pickled hot peppers are the perfect appetizer for those who love spicy dishes and sauces. It turns out very fragrant and appetizingly bright. While the season has not yet left, we will tell you how to make a preparation of bitter capsicum for the winter. The recipe for canning without sterilization, therefore, will not be very time-consuming.

Hot pepper for the winter

recipe for pickled hot peppers in pods with oil and garlic

This fiery pepper sailed to Europe on the ship of Columbus. His doctor brought this unusual vegetable as a gift for the Queen of Spain. They were in no hurry to cook pepper, at first the courtiers used it as a decoration for hats. But very soon, fiery pepper was “tasted” and began to be added to a variety of dishes and sauces.

According to Mexicans who love fiery snacks, hot pepper enlightens the mind, stimulates the appetite and promotes excellent digestion. After pickling, the fiery taste of the pepper softens, but it still remains sharp. Garlic gives the pickle an appetizing flavor. Pickled peppers prepared according to this recipe will be an excellent snack for unleavened cereals, borscht and strong drinks.

If you don’t like spicy snacks, then according to the same recipe, you can pickle sweet peppers deliciously. A few jars of mouth-watering marinades will successfully diversify the menu, so have time to cook them before the pepper season is over.

Ingredients:

• bitter capsicum - 1 kg;
• garlic - 3 heads.

• sugar, vinegar 9%, water, vegetable oil - 1 glass each;
• salt - 1 tbsp;
• ground black pepper (optional) - 1 tsp

Cooking process:

Prepare lids and jars in advance: wash with soda to a shine and sterilize.

Wash hot peppers in running water, let it drain and dry. Prick each peppercorn in several places with a fork or toothpick. So the chili will be better saturated with the marinade, and there will be no excess air left in the jars.

Garlic must be peeled (or add unpeeled part), rinse and leave the cloves intact.

To prepare the marinade, dissolve salt in water, add oil, vinegar, sugar, ground pepper and bring to a boil. Boil the garlic and hot peppers in the marinade for 5 minutes after boiling in batches.

Arrange pepper and garlic cloves in jars, pour marinade, roll up.

Turn the jars over, wait for cooling and put them in the cold, best of all, in the basement. If you leave the peppers warm, there is a risk that the jars will "explode". Therefore, it is better to find a cool place for them.

Many housewives add pickled hot peppers to their favorite dishes to give them a nice piquancy. Pepper, added in a small amount, will decorate the taste of meat dishes and vegetable stews. In addition, it will also be a good addition to the barbecue. Crushed pepper product can be added to sauces and soups.

As for the additional ingredients for pickling, you can add at your discretion: bay leaf, celery or coriander seeds.

By the way, hot chili is in the TOP of the most effective aphrodisiacs. If your loved one is not indifferent to spicy dishes, then invite him to try your delicious pickled peppers at dinner!

Thank you mom for the recipe and photos!

Sincerely, Anyuta.

You might like the recipe for Pickled Peppers in Wine Vinegar:

How to make pepper in wine vinegar –>>

Hot pepper for the winter recipe

Pickled hot peppers for the winter with vinegar, oil and garlic harvesting without sterilization. According to the same recipe, you can deliciously marinate sweet peppers

Pepper in oil

With the onset of the season of vegetables and fruits, and of other gifts of nature, their wholesale canning begins. It looks like insanity - they prepare tons and everything for the winter. I like fresh dishes more, for example - pepper in oil, pepper lecho.

Of course, the purpose of harvesting is to preserve the harvest and products for the winter in order to provide yourself with food. I read somewhere that some products are very well preserved in oil. In French cuisine there is such a term - confit, confit. This term means - preservation. A very old way of preserving food, which allows you to save some products for a long time. Most often this method is applicable for meat or game. During the preparation of confit meat, it becomes very soft and tender, then the meat is placed in a container and poured with melted fat.

When I was little, my grandmother in the village made homemade pork sausage, then put it in a ceramic pot and poured it with rendered pork fat. After additional heat treatment in the oven, the lard hardened and preserved the sausage for a long time. However, it was important to prevent the fat from going rancid. It is rare that such a blank was stored for more than 2-3 months.

In addition, this method is used for the preparation of seasonings. Those who cook Mediterranean cuisines will surely flavor the olive oil a little with the help of garlic and aromatic herbs. As well as possible, confit is suitable as an oil.

You can often find recipes where a flavored blank is used instead of olive oil. While there is young garlic, it is stewed in olive oil, then stored in jars and oil and garlic cloves are used as needed - seasoning confits.

We often cook pasta with various sauces at home, or just sauces - mostly for pizza. Marinara sauce - tomatoes, garlic, olive oil and spices. Marinara pizza - with such a sauce is simply incomparable (however, many people think that marinara is seafood). When cooking, the olive oil is usually heated with a few crushed garlic cloves, the garlic is fried and removed from the oil. Olive oil is used for further cooking.

I have several recipes for roasted hot peppers - savory snacks that I really love. They are quite suitable for long-term storage.

I came up with the idea of ​​a recipe for hot peppers in oil, with the addition of garlic cloves and herbs. First, a great way to prepare olive oil for later use as a base for frying foods and making sauces. Secondly, both garlic and hot peppers in oil will be very tasty and, for sure, will be eaten very quickly - I know for myself.

Frankly, I did not even think that pepper in oil would be so tasty.

So, homemade pepper in oil is the basis for delicious dishes and sauces. Pepper in oil - a snack or just a treat for connoisseurs.

Pepper in oil - an appetizer of hot pepper and garlic

Pepper in oil is like a treat for me. I have several recipes for fried peppers - snacks that I really love. Pepper in oil is the best

Recipes for hot peppers, pickled, salted and pickled for the winter

Pepper is one of the most savory vegetables that will give dishes a sharpness and brightness of color. Hot peppers pickled for the winter are the best option. It is recommended to cook it with the addition of horseradish, garlic, various herbs. It will become the favorite dish of the whole family. It can be salted, fermented, canned with marinade, and you can also make wonderful twists for the winter with it.

1 Nutritional value, indications and contraindications

Pickled hot pepper, carefully prepared for the winter, will give your favorite dishes a piquant taste and bright aroma. Eating hot pepper stimulates the production of endorphins in the human body - the hormone of joy and happiness.

• stimulates the nervous system, forcing it to stay in good shape;
• strengthen the immune system, so a person is less likely to get sick;
• improves blood circulation;
• relieves stress and pain.

However, this vegetable is not useful for all people because of the content of endorphins in it. Doctors warn that it is necessary to completely eliminate it from the diet or reduce the amount for those people who suffer from diseases of the gastrointestinal tract (GIT). Therefore, if a person has gastritis, pancreatitis, cholecystitis or a stomach ulcer, then hot hot pepper should be discarded.

Pickled hot peppers for endorphin production

For all other people, it is just a storehouse of nutrients and vitamins. Among which are vitamins A, B1, B2, B3, B6, B9, C, E, K, PP, phosphorus, beta-carotene, choline, iron, potassium and others.

In moderate doses, it treats a number of diseases:

• insomnia;
• diabetes;
• bronchial asthma;
• allergy;
• atherosclerosis;
• benign tumors

Consider the most popular and delicious pickling, pickling and canning recipes. And also share recipes for excellent preparations for the winter.

Pickled hot peppers for the winter: recipe and cooking method

• hot hot pepper - based on 1 liter jar;
• leaves of blackcurrant horseradish and cherry - 3 - 4 pcs.;
• peppercorns - 5 - 7 pcs.;
• garlic - 5 - 8 cloves;
• greens (parsley, dill, tarragon, basil) - to taste;
• cinnamon, cloves for spice.

Marinating a spicy vegetable

For the marinade, you need to take the following components:

The recipe is quite simple. Liter jars should be sterilized. In cooled sterilized jars, you need to lay blackcurrant, horseradish and cherry leaves on the bottom. Then add chopped greens (parsley, dill, tarragon, basil). Then spices (cinnamon, cloves), garlic and peppercorns are placed in the jar.

After all the pickling spices are in the jar, we move on to hot hot peppers. It must be washed and tightly laid in a jar up to its very shoulders.

Putting peppers in jars

Fill the workpiece with boiling water. Cover with a sterilized lid and let it brew for 5 minutes. Then pour the water from the jar into a saucepan and prepare the marinade based on it. To do this, add salt and sugar to boiling water. Add vinegar 1 minute before boiling. Ready hot marinade must be poured, and then the jars can be rolled up.

Appetizing marinated twist is ready. Now in winter you can enjoy the spicy taste of pepper in combination with your favorite dishes. Pickled peppers will be a wonderful decoration for both ordinary and festive tables.

Vinegar marinade can be replaced with lemon if you don't like the sour note in the dish.

3 Salting hot peppers for the winter: the best salting recipe for the whole family

• 1 kg hot hot pepper;
• 50 g of dill, parsley, celery;
• 50 g of garlic.

For brine we take:

In order to prepare a good hot pepper pickle, you need to bake it in the oven until soft, then let it cool and carefully spread it very tightly in sterilized jars.

Good salty hot pepper

Each layer must be shifted alternately with garlic, then with herbs. Boil water for brine. Add salt, vinegar. Let cool. After that, pour the jars with the cooled brine up to the shoulders.

For a good taste of pickles in jars, you need to put a load and leave it there for 3 weeks. Jars of pickles should be stored at room temperature for up to 3 weeks and then refrigerated.

This winter twist is not canned or pickled. It is the most useful, because it retains all the substances and vitamins that our body needs. Salting hot peppers is exactly what your family needs for health.

4 Pickled hot peppers for the winter: a very simple recipe

Cooking method. Spread hot pepper on a tray and let it dry for 2-3 days. It should slightly "wrinkle" and "sag". Then pierce it in several places with a fork.

Ready hot hot pepper should be placed in a bowl and pour brine. It is prepared from cooled boiled water with the addition of salt.

Ready hot hot pepper in brine

After you lay out all the pepper and fill it with brine, you need to put oppression on top. Leave oppression for 3 days, keeping everything at room temperature. Then the brine is drained, poured freshly prepared and again put under pressure. You need to ferment it for another 5 days, but only in a warm place. The best place for this is the kitchen, as it is warm and dry there. On day 9, you need to transfer pickled hot peppers to a sterilized jar and pour brine for the third time.

Cover with a plastic lid and store pickled peppers in the refrigerator. Such pickled peppers are insanely delicious, they are perfect for stewed vegetables and mashed potatoes. This is the best pickled pepper recipe ever. It will be enjoyed by your entire family.

5 Hot pepper spin without salt

• 400 g of hot red pepper;
• 100 g of natural apple cider vinegar;
• fragrant dried herbs: marjoram, oregano, basil, rosemary, etc. in the amount of 3 tbsp. l. 400 g of hot pepper.

Fragrant herbs for a spicy twist

Recipe. Rinse hot peppers and place in sterilized jars. Displace apple cider vinegar, fragrant herbs and honey and pour into a jar of hot peppers. Store in a dark place for 1 month. Then it can be put in the refrigerator. Spicy and very fragrant hot pepper without salt is ready. This is a great preparation for the winter.

6 Preservation of hot hot pepper with tomato

One of the best combinations in cooking is the combination of hot pepper with tomato. It does not matter which cooking technology you have chosen for this. This combination is optimal for pickling, salting, pickling and canning.

The salty taste of tomato juice, in which spicy hot peppers are marinated, will be an exquisite addition to any meat or fish dish.

• 200 g of hot red pepper;
• 200 g of vegetable oil;
• 500 ml of tomato juice;
• salt and sugar to taste.

Wash the piquant hot pepper and fry in a pan in vegetable oil. It should become soft, for this it is necessary to fry it from all sides.

Roasting spicy hot peppers

In order to do this much faster and easier, you can use the oven. It must be heated to 180 degrees, and grease the baking sheet with vegetable oil so that the vegetable does not burn. It is necessary to fry on all sides.

While the peppers are roasting, sterilize the twist jars. Place roasted or fried peppers in jars and pour over boiling tomato juice.

The tomato juice dressing should be thick, so evaporate the juice first if it's too thin. Don't forget to add salt and sugar.

Screw the finished preservation. A wonderful preparation for the winter is ready. Enjoy your meal!

Pickled hot peppers for the winter - recipes for harvesting, salting, canning Video

We are learning to make preparations, twists from hot pepper for the winter in the form of salting, canning and pickling. Video with a step-by-step recipe on how to cook pickled hot peppers

Harvesting bitter pepper for the winter

Sharp, crispy and with a slight sourness, you get a pepper prepared in the following way. For a liter jar you will need:

• capsicum hot peppers (choose fruits thicker, of any color) in an amount sufficient to fill the jar tightly;
• several (4-5) garlic cloves;
• vinegar: essence 70% - 1.5 tsp, 9% - 55 ml;
• Bay leaf;
• dry dill, salt, black.

Cooking technology

Wash jars, sterilize. Rinse the spices and arrange in containers: garlic, cut in half, dill branches, peas and bay leaf. Cut the stems off the hot pepper pods. Put in banks. Pour salt, pour hot water and vinegar, cover with sterile lids. Put a cloth in a pot of water (on the bottom), put the jars on sterilization for 10 minutes from the moment of boiling. Then roll up the lids.

Marinating hot peppers for the winter without sterilization

This recipe will appeal to all lovers of spicy snacks.

Recipe Ingredients:

• bitter capsicum (1 kg);
• a liter of water (enough for four 700-gram jars);
• 8 full spoons (tablespoons) of sugar;
• 200 ml 9% vinegar;
• spices as desired.

Cooking technology

Harvesting bitter begins with the fact that the pods are washed and dried. Then prepare the filling. To do this, mix water with salt, sugar, vinegar. Put spices in sterilized jars, tamp the pods. without sterilization will require double filling. The first time you should fill the containers with boiling water. Hold for 15 minutes and drain the water. Then pour the prepared marinade over the peppers. The finished snack should be twisted under the lids and set to cool. Harvesting hot peppers for the winter without sterilization is a simple and quick way to preserve the product. Pepper will stand for a long time, the brine will remain clean and light.

Hot pepper: cooking appetizers for vodka

Ingredients (indicated for a liter jar):

• hot pepper pods (enough to stuff tightly into a jar);
• a teaspoon of salt;
• half a teaspoon

Cooking technology

Rinse the pepper, remove the seeds (work with gloves), pour boiling water over and put under oppression for several hours. This procedure will relieve the pods of bitterness. Drain the water, put the pepper in jars, add spices (garlic, peppercorns, etc.), pour boiling water, season with salt and vinegar. Sterilization - 30 minutes. Screw the jars with lids - and the snack is ready.

Canning hot peppers for the winter

The Hungarian recipe involves the use of the following set of products: capsicum (bitter) - 1 kg.

For brine:

• liter of water;
• 7-8 full spoons (tablespoons) of sugar;
• a little more than a glass (250 ml) of vinegar 9%;
• 3 full spoons (tablespoons) of salt;
• aspirin tablet.

Cooking technology I

Prepare the peppers by removing the seeds, cut in half, rinse. Divide into jars. Boil the brine by mixing water with sugar, vinegar and salt. Pour over the pepper, leave overnight. During the night, part of the brine will be absorbed into the pods. Therefore, in the morning you will need to cook a little more and fill the jars. Sterilize the containers, add aspirin and screw on the lids. It turned out to be a spicy pepper appetizer.

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, spices and salt are included in adjika, 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 acquaintance with, or.

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.

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 hot pepper from seeds, you don’t have to clean it, but my equipment was impenetrable,

Therefore, 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.

Hot pepper is a spicy vegetable. It brightens up any dish. For fans of spicy pepper is an indispensable product. It can be prepared for the winter in various ways: pickle, pickle, preserve as part of other vegetables.

Hot pepper: preparations for the winter. Pickling

In the first recipe, we will talk about how to pickle whole peppers. To do this, you will need: various additives to taste and desire - peppercorns, horseradish leaves and roots, currant leaves, dill umbrellas, cinnamon, basil, garlic and others. Marinade: 4 tsp per liter of water. salt and 2 tbsp. l. Sahara. Pour a teaspoon of vinegar (9%) into each jar.

Technology

Hot pepper, pickled for the winter, let's start cooking with the preparation of the pods. Dry ends need to be trimmed. Do not open the pod itself. Put spices in jars. Pepper scald with water and fill the container on the "hangers". Bring water to a boil, put salt, sugar. Pour over the peppers, cover with sterilized lids. Wait for the containers to cool slightly and drain the brine. Wait until it boils again and pour the liquid into the jars. Repeat the procedure one more time. Then pour in the vinegar, tighten the lids, put the containers to cool.

Hot pepper: preparations for the winter. Salting

In the second recipe, we will salt hot peppers. You need: a kilogram of hot pepper, dill greens (several large bunches), 40 grams of celery and garlic. Brine: water (1 liter), 80 ml of 6% vinegar, salt (60 grams).

Cooking process

This one involves roasting a vegetable. Place the peppers on a baking sheet, send to the oven and keep until softened. Then cool and arrange in sterilized jars. Lay as tightly as possible, adding garlic and dill. Bring water to a boil, add salt and pour vinegar. Cool the brine, pour into jars. Place a weight on top and salt the pepper for 3 weeks at room temperature. Then close the lids and refrigerate.

Chopped hot pepper: preparations for the winter

Canned crushed peppers according to the following recipe. Ingredients: one kilogram of pepper, half a glass (100 ml) of apple or wine vinegar, 1 tbsp. l. salt.

Rinse the peppers and cut off the stems. Pass along with the seeds and partitions through a meat grinder (on a large grill). Mix the mass with salt and vinegar. Arrange in sterile jars, seal with lids. The pepper is ready. Serve with meat or spread on bread. This method is suitable as a basis for the preparation of adjika.

Hot pepper: with tomato

Ingredients: pepper, vegetable oil, tomato juice (homemade), sugar and salt.

Wash the pepper, cut off the stalks. Heat the oil and fry the vegetable a little. put on fire to boil. It should decrease in volume by about half. Then strain it and add sugar and salt. Taste - spices should be in moderation. Pepper place in jars. Fill with juice. Sterilize for 20 minutes, then seal with lids. Store in a basement or cellar. In winter, peppers prepared according to this recipe will be a great snack!

The original home-made adjika will enrich and diversify the taste of meat and poultry dishes. Be sure to try!

Recipe #1
5 kg of tomatoes, 1 kg of sweet pepper, 16 pieces of hot pepper, 300 g of garlic, 0.5 kg of horseradish, 1 stack. salt, 2 stack. vinegar, 2 stacks Sahara. Grind everything in a meat grinder, including pepper seeds (only tails are cut in it and it is not cleaned inside), add sugar, salt, vinegar, let stand for 50 minutes, bottle. You don't need to boil. Stores well in bottles without refrigeration.

Recipe #2
200 g of garlic, 4 horseradish sticks, 2 bunches of parsley, 2 bunches of dill, 10 sweet peppers, 20 hot peppers, 2 kg of tomatoes, 4 tbsp. l. sugar, 4 tbsp. l. salt, 1 stack. vinegar. Pass through a meat grinder with a fine grate, add salt, sugar. Let stand in a bowl for 2-3 days, then add vinegar, mix well and arrange in jars.

Recipe #3
5 kg of tomatoes, 2 kg of apples, 2 kg of carrots, 2 kg of sweet pepper, 300 g of hot pepper, 300 g of garlic, 1 liter of vegetable oil. oils, 2-3 tbsp. l. salt. Pass everything through a meat grinder, add salt, oil and cook for 2 hours. Close in sterilized jars.

Recipe #4
5 kg of tomatoes, 1 kg of carrots, 1 kg of bell pepper, 5-10 pcs. bitter pepper, 0.5 kg of onion, 0.5 l of rast. oil, 5-7 heads of garlic, salt. Pass everything through a meat grinder and cook for 2 hours.

Recipe number 5
5 kg of tomatoes, 1 kg of sweet pepper, 0.5 kg of horseradish, 300 g of garlic, 16 pieces of hot pepper, 2 stacks. vinegar, 2 stacks sugar, 1 stack. salt. Do not clean the inside of the pepper, remove only the green tails, and leave the seeds. Pass everything through a meat grinder, add vinegar, sugar and salt. Let stand 50 minutes, then pour into a clean bowl. Do not cook, store without refrigeration.

Recipe #6
2.5 kg of tomatoes, 1 kg of apples (Antonovka), 1 kg of carrots, 1 kg of sweet pepper, 1 stack. sugar, 1 stack. rast. oil, 3 pods of hot pepper, 200 g of chopped garlic, salt. Pass tomatoes, apples, carrots and sweet peppers through a meat grinder with a fine grate and boil for 1 hour. After boiling, add sugar, sunflower oil, hot pepper, garlic and salt. Do not boil, just bring to a boil. You can put more or less hot pepper (to taste).

Recipe number 7
5 kg of ripe tomatoes, 5-6 heads of garlic, 100 g of salt, 1 hot pepper, 6 large horseradish roots, sweet pepper. Pass everything through a meat grinder, stir and arrange in containers, store in the refrigerator.

Recipe number 8
1 liter minced tomatoes, 1 stack. garlic cloves, 1-2 tbsp. l. salt. Let the ground and salted tomatoes with garlic stand for a couple of hours so that the salt disperses, not forgetting to stir at least a couple of times, and pour into sterilized jars.

Recipe #9
1 kg of sweet pepper, 250 g of hot pepper, 250 g of garlic, 250 g of dill, 250 g of parsley, 250 g of salt. Pass all ingredients through a meat grinder. Mix with salt, adjika is ready.

Recipe number 10
1 kg of carrots, 1 kg of sweet pepper, 1 kg of apples (Antonovka), 4 kg of tomato, 0.5 stack. salt, 2 stack. peeled garlic, 1.5 stack. rast. oil, 2-3 pods of hot pepper. Grate everything or pass through a meat grinder. Boil 30-40 min. and close in banks. Garlic and bitter pepper can be put more or less - to taste.

Recipe №11 ADJIKA RED GEORGIAN
1 kg of dry hot red pepper, 50-70 g of coriander seeds, 100 g of suneli hops, a little ground cinnamon, 200 g of walnuts, 300-400 g of coarse salt, 300 g of garlic. Soak hot red pepper for an hour. Add coriander, suneli hops, cinnamon, nuts, garlic and salt. Skip 3-4 times through a meat grinder with a fine grate. Store anywhere, at any temperature, but preferably in a sealed container, otherwise it dries out. Adjika mixed with salt is good for coating chicken or meat before frying in the oven.

Recipe №12 ADJIKA WITH EGGLANTS
Pass all the ingredients through a meat grinder, add oil and, placing in an enamel pan, boil for 40-50 minutes. Add vinegar at the end of cooking. Roll into prepared jars. 1.5 kg of tomatoes, 1 kg of eggplant, 300 g of garlic, 1 kg of sweet pepper, 3 pods of hot pepper, 1 stack. rast. oils, salt, 100 g of vinegar.

Recipe №13 ADJIKA “NO PEACE FOR THE SINNER”
2 kg of tomato, 20 sweet peppers, 10-15 bitter peppers, 400 g of garlic, 3 horseradish sticks, 2 bunches of parsley, 2 bunches of dill. Twist everything in a meat grinder, then add 4 tbsp. l. salt, 4 tbsp. l. sugar and half a bottle of vinegar. Mix, pack in jars, close with polyethylene lids.

Recipe №14 ADJIKA APPLE
Peel tomatoes and apples, chop the pepper, divide the garlic into slices, chop finely, pass everything through a meat grinder (except garlic), pour over the rast. oil and simmer over medium heat for about 2 hours. 10-15 minutes before readiness, add garlic, let it boil, pour hot into sterilized jars and cork. 1.5 kg of tomatoes, 0.5 kg of carrots, red sweet bell peppers and apples, 300 g of garlic, 3-4 pods of hot pepper, 0.5 l of plant. oils.

Recipe №15 ADJIKA HOME
2.5 kg of tomatoes, 1 kg of carrots, 1 kg of sweet pepper (red). Pass everything through a meat grinder. Add 1 stack. rast. oils, 1 stack. sugar, 1/4 cup salt. Put the mixture in an enamel pan and simmer, stirring, for 1 hour. Remove from fire, cool. Then add 1 cup of minced garlic, 2 pods of hot pepper. Cold adjika is packaged in sterilized jars and corked, you can also use plastic lids.

Recipe №16 ADJIKA PO-KIEVSKI
5 kg of ripe tomatoes, 1 kg of bell pepper, 1 kg of apples (the more sour, the better), 1 kg of carrots, 2 tbsp. l. salt, 200 g sugar, 400 g rast. oils, 2 tbsp. l. red hot pepper (you can put 1 tablespoon black, 1 tablespoon red). Pass all the vegetables through a meat grinder (it is better to peel the tomatoes beforehand). So that the tomatoes are easily peeled, they need to be poured with boiling water for 5-7 minutes. Fill with oil, sugar, salt, spices and boil for 2-5 hours until the desired consistency. Pour hot adjika into sterilized jars, roll up and wrap.

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Hot pepper in Caucasian style

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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.

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Marinated hot pepper in Armenian style with herbs

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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.

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What do you need:

2:1292

hot hot pepper - one kilogram;

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

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

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garlic - 50 g;

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food salt - 50 grams;

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drinking water - one liter.

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Cooking:

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

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

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

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In the meantime, process jars and lids.

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Tear off all the leaves from the grass stalks.

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

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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.

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

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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.

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

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Chili pepper (hot, bitter) canned

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

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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 l
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

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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 the amount of ingredients for the marinade for a 3 liter jar, but I generally make smaller - 0.7 l-1 liter jar. Therefore, we divide the products depending on the volume of the can.

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

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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.

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hot pepper for the winter

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Ingredients:

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

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Garlic - 1 Piece (head)

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Green cilantro - 3 Pieces (twigs)

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Dill greens - 3 Pieces (twigs)

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Mint greens - 1 Piece (twig)

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For marinade:

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Water - 500 g

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Grape vinegar - 100 g

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Salt - 1 teaspoon

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Sugar - 2 teaspoons

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Coriander seeds - 2 teaspoons

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Black peppercorns - 5-7 pieces

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Allspice peas - 2-3 pieces

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Cloves - 1-2 pieces

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.

Columbus is the discoverer of hot pepper. It was he who first brought it to Europe from his long journeys. Over the six thousand years that have passed since the cultivation of the plant, a wide variety of varieties have been bred.

The plant has become widespread due to the mass of healing properties, beautiful appearance and bright taste. Hot pepper dishes will appeal to lovers of spicy food.

A vegetable used as a seasoning is ideal for meat dishes; it is impossible to do without it when preparing dishes of Mexican, Indian, Asian and Caucasian cuisine.

Useful properties of hot pepper

Hot pepper, due to many useful properties, is widely used in various areas of human life.

Applications:

1. Cosmetology. In this area, various extracts from the product and essential oils are used. Thanks to its irritating properties, it promotes hair growth and strengthening. Helps to get rid of cellulite, so it is often added to massage creams and body wraps.
2. Pharmaceutics. Due to its warming properties, it is used in the manufacture of various ointments and patches for external use, for example, in the treatment of sciatica.
3. Ethnoscience. Due to the high content of vitamins, especially vitamin C, it is used as a prophylactic during the season of SARS epidemics. The fruits are used to increase appetite, improve the functioning of the gastrointestinal tract, and the presence of vitamins C and P helps cleanse blood vessels.

Contains lycopene, the regular use of which reduces the risk of developing cancer. In addition, the product speeds up metabolic processes in the body, promotes weight loss. It has a beneficial effect on the nervous system, has a slight analgesic effect, promotes the production of endorphins.

Types of hot pepper

The plant is represented by five domestic and twenty-six wild species, which together number about three thousand varieties.

Depending on the capsaicin contained in the composition, it is customary to subdivide pepper varieties in accordance with the Scoville hotness scale.

According to which, an indicator of 0 points belongs to sweet bell pepper. The most pungent variety is recognized as "Dragon's Breath", bred by a British gardener, whose indicator was 2,500,000 points.

Plant varieties are divided into main categories:

• Chinese hot peppers have the strongest spicy flavor.
• Habanero varieties also have a bright, burning citrus flavor and are used to make sauces and Mexican dishes.
• Trinidad, this category combines plants with unusual fruits, having a moderate burning taste and fruity notes, used to prepare various sauces and adjika.
• 7 Pot combines peppers with an original pod shape, the fruits have a fruity aroma and a rather sharp taste.
• Jalapeno, a group of plants characterized by a moderately hot, spicy, slightly sour taste. The fruits have an elongated shape and a greenish color, turn red or yellow when ripe, suitable for home cultivation.
• Cayenne peppers are low-growing plants whose fruits are yellowish or red in color, spicy or hot in taste.
• Chili, plants have berry-like fruits of moderately burning or spicy taste.
• Bush peppers have juicy small red fruits.

Note! The plant is widely loved by gardeners, for its relative unpretentiousness, because it can be grown even in a pot on the windowsill. The SHU value is indicated on the seed packaging, the higher it is, the sharper the fruits of the grown plant will be.

How to choose and prepare a product for conservation?

The preservation process will help to preserve the useful properties of the product for a long time, while somewhat reducing its sharpness.

Canned pods go well with meat, fish dishes, and are also a good snack for vodka. The preservation process preserves the color, thanks to which, such a vegetable will decorate any holiday table.

For conservation, it is worth choosing smooth pods without any damage, while if the pod is to be placed in a jar as a whole, fruits of the same size should be selected. You can make a composition of fruits of different colors, or make monochrome canned food.

The pod itself can be preserved as a whole, while cutting off the tail is optional. Or cut in any way: rings, half rings, segments, and for harvesting it can be twisted in a meat grinder along with seeds. It is worth remembering that the seeds increase the sharpness of the harvested vegetable.

Note! For canning, the fruits must be thoroughly washed and dried. Some recipes involve heat treatment of the product by roasting or stewing. Since it is a burning and pungent product, it should not be harvested in large quantities.

How to grow more crops?

Any gardener and summer resident is pleased to receive a large harvest with large fruits. Unfortunately, it is not always possible to get the desired result.

Often plants lack nutrition and useful minerals

It has the following properties:

• Allows increase yield by 50% in just a few weeks of use.
• You can get good harvest even on low-fertility soils and in adverse climatic conditions
• Absolutely safe

Hot pepper for the winter - recipes

Pickled hot pepper

Product set:

• hot red pepper in an amount per 1 liter jar,
• water 1 l.,
• table salt, preferably "Extra" 1 tbsp. without a slide
• vinegar 9% - 1 tbsp, or vinegar essence 70% - 1/3 tsp,
• sugar 1 tbsp without a slide.

Spices (optional):

• garlic 2-3 cloves,
• currant and cherry leaves,
• dill, horseradish, sweet peas, cloves;

Cooking technology:

1. Rinse and dry the required number of pods.
2. Wash the jar and lid with laundry soap and baking soda, then sterilize them in a convenient way, such as steam, oven or microwave. It is better to prepare two lids, in case one deteriorates during seaming.
3. Prepare marinade. To do this, mix water, salt, sugar in a saucepan and bring to a boil.
4. Put the washed pods in a container, add spices.
5. Pour boiling marinade into a jar for 5 minutes. Then pour into a saucepan, bring to a boil, and pour the workpiece again for 5 minutes. Repeat the procedure three times.
6. Add vinegar to the container filled with marinade, roll up the lid.
7. Turn the jar over, wrap it in a warm blanket, leave to cool.

Stuffed hot peppers

Required Ingredients:

• round hot peppers - 30 pieces, preferably large, with a total weight of about 1.3 kg.,
• wine vinegar - 1 liter,
• canned tuna 3 pieces,
• total weight of tuna is about 500 gr.,
• olives or capers - 1 can,
• vegetable oil,
• spices: garlic 3 cloves, basil.

Cooking technology:

1. Wash, dry vegetables, remove the core from them with seeds.
2. Pour vinegar into a saucepan and bring to a boil.
3. Blanch the blanks in boiling vinegar for 3-4 minutes, then take them out and dry them.
4. In a separate bowl, mix canned tuna, finely chopped olives or capers.
5. Stuff the blanks tightly with the tuna mixture.
6. Put in a container, add garlic cloves, basil.
7. Fill with oil, close the lid.
8. Store in a cool dark place for no more than six months.

Stories from our readers!
“I am a summer resident with many years of experience, and I started using this fertilizer only last year. I tested it on the most capricious vegetable in my garden - on tomatoes. The bushes grew and bloomed together, the harvest was more than usual. And they didn’t get sick with late blight, this is the main thing.

Fertilizer really gives more intensive growth of garden plants, and they bear fruit much better. Now you can’t grow a normal crop without fertilizer, and this top dressing increases the number of vegetables, so I am very pleased with the result."

Armenian hot pepper

Required Ingredients:

• red pepper 1 kg.,
• water 1l.,
• salt 1.5 tbsp without a slide
• garlic 5 cloves,
• vinegar 9% - 4 tablespoons, if vinegar 6% - 7 tablespoons,
• greens 50 grams: parsley, dill, celery.

Cooking technology:

1. Rinse and dry vegetables and herbs thoroughly.
2. Bake vegetables in the oven until soft at a temperature of 150-190 degrees.
3. Finely chop the garlic, pick the green leaves, getting rid of the coarse stems.
4. In a saucepan, mix water, vinegar, salt, bring to a boil and cool.
5. Arrange layers of pods, garlic, herbs.
6. Pour the container with the prepared mixture, place under oppression at room temperature for 3 weeks.
7. Close the jars with a lid, store in the refrigerator.

Pickled hot pepper without sterilization

Required ingredients for a 700 gram jar:

• hot pepper 300 gr.,
• water 600 ml.,
• sugar 2 tbsp,
• salt 1 tsp with a slide
• vinegar 9% - 50 ml.,
• spices (optional): garlic 2-3 cloves, currant and cherry leaves, dill, horseradish, sweet peas, cloves;

Cooking technology:

1. Rinse and dry vegetables thoroughly.
2. Prepare a marinade from ½ part water, sugar, salt and vinegar, bring to a boil.
3. Wash the jar with laundry soap and baking soda, then sterilize it in a convenient way, such as steam, oven or microwave.
4. To boil water.
5. Arrange spices, garlic in a container and lay the pods.
6. Pour the workpiece with boiling water for 15 minutes, drain the water.
7. Pour the workpiece with boiling marinade.
8. Cover or roll up.

Pickled hot peppers with honey

Required Ingredients:

• chili pepper 2 kg.,
• water 0.5 l.,
• table vinegar 0.5 l.,
• sugar 2 tsp,
• linden or flower honey 2 tsp,
• salt 4 tsp without a slide.

Cooking technology:

1. Wash and dry vegetables thoroughly.
2. Wash the jar and lid with laundry soap and baking soda, then sterilize it in a convenient way, such as steam, oven or microwave.
3. Prepare a marinade from water, salt, sugar, honey and vinegar, bring to a boil, boil for 2 minutes.
4. Put the peppers in a container, it should be filled tightly, but the peppers should not be squeezed.
5. Pour boiling marinade over and roll up.
6. Roll up the lid

Pickled hot pepper

Required Ingredients:

• hot pepper 1 kg., for beauty, you can use multi-colored pods,
• salt 1 tbsp with a slide or 40 gr.,
• drinking water 1 l.,
• garlic 4 cloves,
• herbs for salting: currant leaves, cherries, dill, roots or horseradish leaves.

Cooking technology:

1. Thoroughly wash the container for salting;
2. Rinse and dry the pods and herbs;
3. Boil water on fire, dissolve salt in it, let cool to room temperature.
4. Put the bottom of the container with half of the available herbs, put the horseradish and garlic.
5. Pierce the vegetables several times with a fork near the stalk.
6. Put the pods in a container, cover with the second half of the green leaves on top and pour over the brine.
7. Put under oppression in a dark cool room for 2 weeks.

Ways to dry hot peppers

In order to properly dry the fruits of the plant, you must follow some rules:

• Vegetables must be carefully sorted and inspected for the integrity of the peel. Pods that have spots, bruises, defects are not subject to drying.
• The fruits can be dried whole, for this you should choose pods of the same size and color. You can cut the fruit into sticks, this method saves space and reduces the time for drying.
• When working with pepper, wear rubber gloves and avoid contact with eyes. Also, don't touch your face.
• In order to dry the pods in the air, you can use a thread and a needle. To do this, the capsicum is strung on a thread and hung in a well-ventilated room. Fruits should not touch each other. In this position, they are left to dry completely. If the vegetable is cut into sticks, then it should be evenly distributed in one layer on sheets of paper for 7-12 days. Several times during the time it is necessary to move and shake the chopped vegetables and change the paper.
• For drying in the oven, the sliced ​​\u200b\u200bbars are laid out on a baking sheet and left to dry completely with the door ajar. The temperature of the oven should not be more than 60 degrees, the drying time is about 5 hours.

If the capsicum has a bright intense color, brittle and fragile structure, this indicates that it is dried. Chopped sticks can be ground into powder and stored in a glass container.

Good to know! Hot pepper is a wonderful plant, the fruits of which contain a large amount of useful substances and vitamins. Properly stored product is a wonderful snack for any meal, especially in winter.