Recipes for bitter pepper Tsitsak, marinated for the winter in Georgian style and shelf life

For lovers of spicy food, bitter pepper is an ingredient in almost all appetizers, vegetable and meat dishes. You can also prepare it for the winter. And there are many methods for processing the bitter tsitsak pepper, marinated for the winter in Georgian style, with which you can vary the menu in the cool season. Canned products will decorate both the formal and dinner tables and will become a favorite dish for the whole family. In addition, such snacks will bring great health benefits.

1 Individualities of pickling bitter peppers in Georgian
2 Usefulness and contraindications of pepper
3 Selection and preparation of peppers
4 Methods for making bitter pepper in Georgian
- 4.1 Traditional recipe
- 4.2 Without sterilization
- 4.3 Roasted hot peppers
- 4.4 Marinated with honey
- 4.5 Armenian bitter pepper
5 How and for how long pepper is stored

Individualities of pickling bitter peppers in Georgian

The cuisine of the peoples of the Caucasus is famous for canned products, which are flavored with spices, aromatic herbs, and hot peppers.

The unique thing about making hot peppers for the winter is that you need to be careful when pickling the fruits. The surface of the peppers is hot, and the juice, if it gets on your hands, can corrode the wounds and cause irritation. It is better to salt while wearing gloves, otherwise the burning juice will inadvertently get on the mucous membranes of the eyes or nose, mouth and cause a burning sensation and a severe allergic reaction.

Vegetable pods of various colors are prepared. Here the hostess herself chooses which varieties will be in the jar with the marinade. The main thing is that the peppers are thin and long, so they marinate better. Large specimens are also suitable for cutting.

You can add 1-2 pieces of bell pepper if there is not enough heat. Cherry tomatoes mix well in one jar with hot pods.

You need to roll pickled peppers in the same way as other fruits. The product will be better preserved in a sterilized jar under an iron lid.

Usefulness and contraindications of pepper

It’s hard to imagine almost all vegetable and meat dishes, soups, and salads without pepper. The vitamin content in fruits (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) C is high, much more than in lemon and dark currants. The fruits contain plenty of iron, phosphorus, beta-carotene, coumarin scopoletin, and essential oils. The pungency of the fruit is due to the presence of the alkaloid capsaicin.

The hot vegetable is useful for people with:

myopia;
atherosclerosis;
respiratory diseases;
heart failure;
obesity.

Those who prefer spicy food with pepper are always in a good mood. The happiness hormone in the pods increases stress resistance and strengthens the immune system.

Among the contraindications of the product are diseases of the gastrointestinal tract and liver. Excessive consumption of spicy fruits is harmful to old people with hypertension. It is not allowed for people with allergies, women during the period of bearing a baby or breastfeeding.

Selection and preparation of peppers

The correct selection of pods for pickling for the winter plays an important role. The duration of storage and the taste of the canned food depend on this. If you mean to preserve whole pods, then they should be even, thin, up to 3-5 cm long. But before putting them in a jar, the fruits are cut at the base. It’s better to throw them in with a tail, then it will be convenient to take them out of the jar.

Large specimens must be cut into rings.

The color of vegetable fruits is not particularly important. But the combination of burgundy, greenish and yellow pieces looks great in the marinade.

Before starting marinating, you need to remove the pungency of the product. In this case, keeping the pods in cool water for 24 hours or scalding with boiling water for 10 minutes will help.

Methods for making bitter pepper in Georgian

There are several methods for making hot pods in a marinade for the winter. Can:

just pour the marinade over the pods;
prepare the product with sterilization or not;
fry the pepper before marinating;
add honey to the jar with tsitsak;
ferment spicy fruits.

All canned food based on spicy tsitsak are original and will decorate any table, giving it uniqueness and uplifting your mood.

Traditional recipe

To prepare peppers marinated for the winter according to the Georgian recipe, you need to take per liter of water:

several pods of reddish and greenish color with a total weight of 100 grams;
several peas of aromatic pepper;
salt 1 tablespoon;
2 tablespoons of sugar;
vinegar 50 ml;
water about 1 liter.

For fruits, a glass jar of 70 or 100 ml is useful. The container must be thoroughly washed and scalded with boiling water. Place the pods tightly and pour boiling water over them. After holding for 5-10 minutes, the water is drained. Now it’s time to lay out the goods for the marinade: aromatic peas, sugar and salt. Having brought it to a boil, keep it on low heat for another 5-7 minutes. After removing from the stove, add 9% vinegar. Hot liquid is poured over the fruits. Sterilize the containers for 5-10 minutes. After seaming, the canned food is covered with lids.

There is also a recipe in Georgian cuisine where the hot fruits are boiled in a marinade with garlic cloves. Then the vegetables are laid out in jars, filled with hot brine. The marinade will be more fragrant with coriander, bay leaf, and celery.

Without sterilization

The same method of pickling spicy tsitsak is often used. For production take:

salt 2 tablespoons;
a little more sugar - 3 tablespoons;
vinegar at 9% - 100 ml per 1 liter of water;
from spices - laurel leaf, dill, aromatic peppercorns, mustard seeds.

Peppercorns and spices placed in a jar are poured with boiling water. Drain it into a saucepan and prepare the marinade. Vinegar is added at the end. The bubbling substance is poured over peppercorns in jars.

Tsitsak is quickly prepared and stored in the refrigerator under nylon covers.

Roasted hot pepper

Using the method of pre-frying the hot pods will make them less sharp. And they will taste better in the marinade. To prepare fried tsitsak for the winter, take 15 medium-sized hot peppers:

up to 5 tablespoons of sugar;
from 70 to 100 ml of vinegar at 9%;
a head of garlic;
a bunch of parsley.

To fry, you need to pour as much vegetable oil into the pan as possible so that the pepper floats in it. Having heated the frying pan, place the cooked fruits on it. It is better to pierce them in several places with a fork so that the pepper does not crack during high temperatures.

Remove the fried pods with a slotted spoon, allowing excess oil to drain. Place the product in a saucepan. The oil from the frying pan is combined with sugar, chopped garlic, and vinegar. The prepared mixture is poured over the hot product, leaving to infuse for a day.

Then the pods are placed in liter jars, sterilized in advance. After filling them with a fragrant consistency, there may be some space left in the container, so boiled water will come in handy here. The jars are rolled up and, after cooling, sent for storage.

Marinated with honey

Apple cider vinegar is more suitable for marinade with honey. To make a marinade, 1 cup with:

2 tablespoons honey;
spoon of rock salt.

After boiling the marinade, pour it over the pods placed in jars. It is believed that this canned product is very tasty and is perfectly preserved in the refrigerator without seaming.

Armenian bitter pepper

The tsitsak for this dish is taken young. To make it you need a set of:

3 kilograms of greenish pods;
250 g garlic;
vegetable oil - 350 ml;
2 bunches of parsley;
half a liter of apple cider vinegar;
salt - 100 gr.

After washing the peppers, cut them slightly and place them in a wide bowl. Add chopped parsley, crushed garlic cloves, and salt. After mixing, leave the pods for a day. Then the peppers are fried and placed in jars. Sterilize the container with pepper and roll it up.

You can cover the top of the pickled fruits with oppression, first filling them with brine. After 5-10 days of fermentation, the pods will begin to turn yellow. Then they are transferred to jars, first holding them in a colander to drain excess water. The pods are placed in jars very tightly, they are certainly sterilized and rolled up.

How and how long pepper is stored

Salted peppers should be stored in a cool and dark place. For this purpose, a basement, a glazed loggia, and a cellar are suitable. You can place the containers in a closet, but away from radiators and heating devices. You can use pickled spicy pods in Georgian style for 2 years. After opening the canned food, you need to put it in the refrigerator. It is not recommended to keep the product open for more than a month.

It is useful to add pickled pods to meat dishes and vegetable snacks. They add piquancy to kebabs, sauces, and soups.

Georgian pepper for the winter

Almost everyone loves Georgian cuisine for its spicy taste and indescribable smell. Georgian chefs generously add spices, fresh herbs, garlic, hot and sweet peppers to appetizers. Georgian pickled peppers are a self-sufficient dish; they perfectly complement meat and beans, organically combining with almost any dish that is popular in Georgia. Even a novice housewife can close such canned food for the winter if she carefully follows the instructions accompanying the chosen recipe.

Individual manufacturing

There is no single recipe for Georgian pepper. Hot and sweet peppers are preserved using different technologies; each housewife has her own preferences in the choice of spices and seasonings, the ratio of salt, sugar and vinegar in the dish. But there are several points that remain important regardless of which Georgian recipe is used to prepare pepper over the winter. Knowing them, you will almost certainly get exactly the result you expect.

For canning, it is better to choose peppers that have dense, fleshy flesh. Their appetizer comes out with the most expressive taste.
Cut sweet peppers for Georgian pickling into large pieces. Bitter peppers, if the appetizer is prepared from them, are left whole, cutting off only the tips. If hot pepper serves as an addition to sweet, it is cut into thin rings.
Making snacks from pepper in Georgian does not imply long-term heat treatment; you should not overcook it so that it does not lose the appropriate taste and crunchiness.
Georgian appetizers require a lot of pepper and garlic. You should wear gloves when working with these products, otherwise you may get burned.
Jars for Georgian peppers need to be washed with soda and sterilized. The lids are also sterilized by boiling. Plastic lids can be used to cover snacks only when they are stored in the refrigerator. If the pepper will be kept indoors, it must be covered with metal lids to ensure density.
For the best preservation, jars of pepper after seaming are turned over and wrapped, leaving to cool in a steam bath. This manipulation will not be necessary if the appetizer is kept in the cold.

Storage conditions and shelf life of canned food depend on the recipe used. Most often, Georgian pepper can be stored in an ordinary, but not hot, room. Its shelf life ranges from 6 to 12 months.

Georgian green pepper for the winter

greenish pepper (bitter) – 2 kg;
garlic – 100 g;
fresh cilantro – 40 g;
fresh parsley – 40 g;
celery greens – 40 g;
large salt – 40 g;
sugar – 40 g;
grape vinegar (6 percent) – 0.4 l;
vegetable oil – 0.25 l.

Wash with soda, sterilize the jars and suitable lids. For this snack, you can use both iron and nylon lids.
Wash and dry the pepper. Cut off the tops of the fruits with the stalks and lightly cut the ends so that the vegetables are better saturated with the marinade later.
Cut the garlic into slices, maybe not very small.
Rinse the greens, shake off the water, and let them dry.
Chop the greens with a knife, but do not make them too small.
Pour vinegar and oil into the pan, add sugar and salt, stir.
Place the pan over low heat. Wait for the marinade to boil.
Dip the first batch of peppers into the marinade. There shouldn’t be too much of it so that all the vegetables fit into the marinade.
Cook the peppers, stirring and dipping into the sauce with a spoon, until the fruits change color (from greenish to yellowish). This will take 7-8 minutes.
Remove the peppers from the pan with a slotted spoon and transfer to a bowl. Place the newest portion of pepper on its space.
When all the peppers are boiled in the marinade, add garlic and herbs to the sauce. After 2-4 minutes, when the greens have darkened, remove the pan from the heat.
Fill the prepared jars with pepper pods and add marinade.

The jars can be closed with nylon or metal lids, wait for the snack to cool down and store it in the refrigerator. It must be eaten within 6 months.

Georgian sweet pepper for the winter

bell pepper – 1 kg;
garlic – 10 cloves;
parsley – 100 g;
salt – 20 g;
sugar – 40 g;
hops-suneli – 5 g;
refined vegetable oil – 100 ml;
table vinegar (9 percent) – 40 ml.

Wash the peppers and dry them. Cut lengthwise into quarters, remove seeds.
Wash the parsley and dry. Chop finely with a knife.
Pass the garlic through a press or chop using a blender.
Place the pepper in a saucepan, sprinkle it with hops-suneli, salt and sugar, stir, and leave for an hour.
After the designated time, add oil and herbs to the pepper. Over low heat, bring the contents of the pan to a boil, simmer for 10 minutes.
Add chopped garlic and vinegar, stir. Continue cooking for another 5 minutes.
Place the peppers among the prepared jars, pressing lightly. Pour marinade and roll up.
Turn the jars over, cover with a blanket and leave to cool as is for further sterilization.

A fragrant snack with a special taste, prepared according to this recipe, is excellent even at room temperature, but it is still recommended to store it in a cold room - there it will not spoil longer.

Sweet pepper marinated with hot pepper, Georgian style

sweet pepper – 1 kg;
hot pepper – 1 pc.;
garlic – 10 cloves;
dried basil – 10 g;
hops-suneli – 10 g;
vegetable oil – 140 ml;
salt – 20 g;
sugar – 40 g;
vinegar essence (70 percent) – 10 ml.

Cut the sweet pepper into long strips, dividing any fruit into 6-8 parts.
Crush the garlic cloves with the flat side of a knife, then chop finely.
Cut the hot pepper into thin rings. To obtain a snack with the mildest taste, remove the seeds from the pepper rings.
Place sweet peppers in a saucepan, add hot pepper rings and chopped garlic. Add basil, suneli hops, salt and sugar. Stir and leave for an hour. During this period of time, the pepper will release a lot of juice and will not burn in the future.
Add oil to the pepper, stir, and place on low heat. Cook the pepper in the brine for 10 minutes after it boils.
Divide the peppers among the prepared jars.
Pour vinegar into the brine and bring it to a boil.
Pour the marinade into jars and seal them.
Leave to cool upside down, covered with a blanket.

Tsitsak pepper recipe: 5 options - simple and tasteful

Tsitsak is how Armenians call a certain variety of hot yellow-greenish capsicum. How to cook tsitsak pepper with a special smell and moderate spiciness?

Manufacturing secrets

There are many recipes based on which tsitsak:

pickled, salted;
consumed as a spicy snack;
added to vegetable salads, stews and other dishes.

The recipe for tsitsak pepper has become widespread. After all, the fragrant appetizer is unsurpassed for both a formal and daily table. There are many different options for making tsitsak pepper:

salted, pickled, pickled;
stuffed, with fragrant herbs;
with honey, garlic or celery.

In order for the workpiece to come out tasty and appetizing, it is necessary to keep in mind several fundamental features of the manufacturing technology:

The fruits used must be whole, without signs of rottenness or damage.
The traditional recipe uses dried peppers. If the fruits are very elastic, they need to be dried a little beforehand for 2–3 days in a warm place.
The canning process can last up to 2–3 weeks, as in the Armenian recipe. Very sharp fruits need to be soaked in cool water for 2-3 days.
Before canning, peppers should be pierced a couple of times with a knife. This way they will be better saturated with the marinade.

When making hot peppers, you should definitely protect your nose with a gauze bandage and your hands with gloves.

Traditional recipe

How to cook tsitsak peppers? To do this, you can use a traditional recipe, which has gained popularity far beyond the Caucasus. Necessary products (per 1 l):

capsicums – 1 kg;
garlic cloves – 3–4 pcs.;
fresh dill – 30 g;
salt – 3 tbsp. l, water – 2 l.

Hot pepper tsitsak is prepared as follows:

The peppers must be washed and dried with a cardboard towel. Finely chop the dill, peel the garlic cloves and cut into thin slices.
Place dill, garlic and peppers in layers in a large saucepan. Next, you need to cook a brine from 2 tablespoons of salt and water (1 liter), leave it to cool.
After this, you need to pour the brine over the fruits and cover with a lid. Press down with pressure and leave to marinate for 10–14 days. It should turn yellowish in color.
Prepared vegetables should be packed into glass jars. Pour in bubbling brine consisting of 1 liter of water and a spoon of rock salt.
Jars containing the product must be sterilized. Place a napkin folded a couple of times on the bottom of a wide pan. Place the containers and sterilize for 10 minutes.
Screw on the tin lids. Cover the jars with a blanket or warm terry towel until they cool completely.

Frisky recipe

Recipes for making tsitsak pepper can be very easy and ordinary. This method is perfectly suitable for pickling hot fruits in small 0.5 liter jars. This size is completely enough for a small family. Products you need to prepare:

capsicums – 500 g;
allspice – 5–6 peas;
sugar – 5 tbsp. l, salt - 2 tbsp. l;
table vinegar - 7 tbsp. l.

Manufacturing stages:

The washed peppers must be compacted tightly into prepared glass jars.
Pour boiling water over and leave for 15 minutes. Pour water from cans into a saucepan.
Add salt, sweet sand and spices, simmer for 8-10 minutes.
After this, you need to add vinegar to the marinade and pour in the tsitsak. Seal containers with tin lids.

Georgian pickled peppers

The Armenian pepper tsitsak, the recipes of which are known to Caucasian housewives, has found its place in Georgian cuisine. But here it is prepared with a special local flavor. This roll will be a savory and spicy appetizer for barbecue and other meat dishes. Ingredients required:

capsicums – 1.2 kg, table vinegar – 200 ml;
garlic cloves – 5 pcs, bay leaves – 3 pcs;
salt – 2 tbsp. l, sugar - 1.5 tbsp. l, olive oil – 120 ml;
parsley, dill or cilantro - a bunch, suneli hops, cumin, coriander seeds - 1 tsp.

Tsitsak pepper in Georgian, recipe step by step:

Pour water into a medium-sized saucepan. Add sweet sand, salt, bay leaves, vegetable oil and vinegar.
When the liquid boils, add the peppers and boil them for 8-10 minutes.
The peppers must be set aside to drain the liquid. Add chopped garlic, spices and chopped herbs to the water and boil again.
The tsitsak should be transferred to a deep bowl. Pour in the prepared brine and cover with a lid under pressure. Leave on the refrigerator shelf for 24 hours.
After this, put it into sterilized jars. Pour the brine in which the peppers were marinated and roll up with tin lids.

Pepper in tomato

In tomato, tsitsak pepper comes out indescribably spicy and fragrant, its pungency mixes perfectly with light tomato notes. The preparation will certainly appeal to all lovers of fiery, special snacks. Products:

capsicums – 500 g;
tomato juice – 1.5 l, table vinegar – 3 tbsp. l;
sugar – 1 tbsp. l, salt - 1 tbsp. l, bay leaf – 3–4 pcs;
olive oil – 2 tbsp. l, garlic cloves – 4–6 pcs;
ground dark pepper - at your own discretion.

Step by step annotations:

Tomato juice must be poured into a large saucepan. Place the container on medium heat. Bring to a boil and simmer for 13–15 minutes.
After this, add sweet sand and salt to the juice. Add bay leaves, spices and let simmer for another quarter of an hour.
After the designated time has passed, capsicums are added to the pan. They should cook for about 15 more minutes.
Next, you need to add oil, vinegar and chopped garlic cloves to the tsitsak. You can remove the bay leaves from the pan - they have already given off their own smell.
Using a fork or tweezers, remove the tsitsak from the pan. Press into prepared glass jars up to the neck.
Pour in the tomato juice in which the fruits were boiled. Seal with lids and wrap in a warm blanket until completely cool.

Recipes for pickled bitter pepper Tsitsak in Georgian for the winter

Hot peppers are occasionally closed for the winter. This is mainly done by those who adore very fatty and satisfying dishes. The snack described below has a unique property: it improves the taste of almost all products. True gourmets always have a couple of jars of pickled peppers on hand. These small pods differ from their own brothers in their unusual juiciness. There are several methods for making it at home.

Benefits of pepper and contraindications for consumption

Everyone has heard the words that pepper is the master of vitamins. This is combined with the fact that this particular vegetable is the record holder for the content of the essential vitamin (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) C. Apart from it, pepper saturated with an abundance of vitamins, beta-carotene, potassium, iron, phosphorus and choline. According to scientists, replenishment of the daily requirement of vitamin C (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) C can be achieved by eating 30–50 grams of hot pepper.

Despite the desired composition of the vegetable, almost everyone adheres to the idea that this product is harmful. It must be emphasized that this is not true. Eating chili in small quantities will have a positive effect on the circulatory system and respiratory organs. A small pepper is also useful for people suffering from extreme myopia and who want to get rid of extra pounds: Tsitsak is an active “fighter” against cholesterol.

Bitter pepper is also useful for beauty. Improving hair growth, strengthening hair follicles, fighting cellulite - pepper can do all this.

This is an active catalyst for the hormone of happiness - endorphin. Due to its increased production, the functioning of the immune system improves, stress goes away, and pain decreases.

Tsitsak also has contraindications. First, it should be excluded from the diet of people suffering from high blood pressure. People with diseases of the gastrointestinal tract (the gastrointestinal tract is the digestive system of the organs of real multicellular animals, designed for processing and extracting nutrients from food) , liver, those prone to allergies and pregnant women are also not allowed to indulge in processed foods.

All categories of gourmets should exercise caution when consuming Georgian pickled peppers during the hot season.

Georgian bitter pepper recipe

Georgian cuisine is very original in the choice of seasonings and spices. Representatives of this nationality are well versed in snacks, including spicy ones, and can prepare them. Pepper pickled in Georgian style can be found in virtually any home. You can learn how to cook it correctly from Georgians.

To prepare Tsitsak pepper in Georgian, you should have the following ingredients on hand:

2.5 kilograms of bitter pepper;
a lot of celery and parsley;
4 – 5 pieces of bay leaf;
150 – 170 grams of garlic;
0.25 liters of vegetable oil;
3.5 tablespoons salt;
3 tablespoons sugar;
0.5 liters of table vinegar.

You can preserve peppers for the winter in Georgian style as follows:

Preparing the pods for pickling. To do this, you need to cut them at the base so that the brine quickly seeps into all parts.
Making marinade. In a saucepan, mix water, vegetable oil, sugar, and salt. Vinegar and laurel are added to the mixture and everything is brought to a boil.
Boiling the pods. They should be immersed in a bubbling brine and boiled for 6 - 8 minutes, constantly stirring and turning over. This ensures uniform production and impregnation. After the designated time has passed, the fruits should be placed in a bowl or sieve and allowed to drain.
Saturation of the salty marinade with spices. After the fruits are removed, you need to turn on the stove on which the marinade is cooked. Finely chopped fragrant herbs are added to it: parsley, celery, garlic, after which the mixture is boiled again.
Conservation. The boiled marinade should be consumed immediately for its intended purpose. They pour peppers folded into a huge bowl. The container should be filled to the very brim so that no air remains. Oppression should be placed at the top.
Pickling. The preparation is placed in the refrigerator for 24 hours, after which the pods are put into jars and sent for storage in a black, cold space.

All pickled vegetables are very popular in Georgia. The bitter pepper Tsitsak, marinated for the winter in Georgian style, was no exception. Pepper can be stored for several months. Men really adore this recipe.

The appetizer goes well with dishes such as lobio and all types of meat (pork, beef, lamb). Canned peppers are great to add to soups, pilaf, and meat dishes. Salting it is quick and easy.

Roasted hot pepper

Chili, previously fried before canning, is a beautiful appetizer and a good addition to all meat and fish dishes. The manufacturing process is simple and straightforward. The Georgian version of the dish is characterized by a slight spiciness and a sweet and sour marinade in which the pickles are prepared.

Before marinating fried chili, you should pay attention to certain details:

For frying before canning, you should choose varieties characterized by good meatiness.
Using pods of various colors, you can get a snack that is not only tasty and unusual, but also beautiful.
To preserve the taste and real smell, it is recommended to fry the fruits completely, without removing the seeds or cutting off the stalks.
For frying, you should use a huge amount of refined sunflower oil, otherwise the fruits will burn.
In some cases, housewives bake them in the oven before frying the peppers.

To make fried salted peppers you will need:

15 bitter fruits;
5 tablespoons of honey;
0.08 liters of table vinegar;
a head of garlic and a bunch of parsley;
sunflower oil.

We preserve in this order:

Prepare the peppers. It is better to cut the tails to a length of 1.5 - 2 centimeters, it is better to discard the seeds. The pepper must be dry, so when placed in hot oil there will be a lot of splashes. In addition, under steam pressure the Tsitsak may crack.
The pepper should be fried. This is done in a large amount of vegetable oil. It should be fried until a crust appears; if you have a grill, you can use it. This option is the best, because it makes it possible to cook fried Tsitsak without using a huge amount of oil.
Making marinade. Garlic, honey, herbs and vinegar are added to the oil remaining from frying. When pouring pepper with this consistency, you should keep in mind that pepper for the winter in Georgian style should be infused for at least 24 hours. If there is not enough brine, you can dilute it with boiled water.
After time, the fruits are placed in jars and sent for storage in a cold space. It is better if it is possible to store the preparations in the refrigerator.

By often preparing bitter peppers for the winter, you can be sure of maintaining immunity, good mood and good health.

If classic recipes start to get boring, you can always come up with variations. For example, part of the size of a jar can be filled by pickling bell peppers in it for the winter.