7 usual recipes for preparing hot reddish peppers for the winter

Hot reddish pepper is included in a huge number of seasonings. Readers will be curious to find out how to prepare hot reddish peppers for the winter. The freshest product can be salted, marinated, and dried. The result will be a special, unusual dish.

Pickling peppers for the winter

There are recipes for hot reddish pepper for the winter that very much preserve its natural pungency. You can pickle vegetables of various colors: snow-white, greenish, orange, reddish. The extreme ones listed are more burning.

Fans of spicy food prefer to eat salted reddish peppers and not snack on them. True, before this it is soaked in water for a short time. For people with stomach problems, it is best to add this fiery preserve to ready-made dishes. Pickle composition:

3 kg of various types of hot vegetables, 3 liters of water;
raw egg (it is used to measure salinity), salt;
3 tablespoons of sweet sand.

The water is not boiled: salt dissolves in water evenly at a temperature of about 40 degrees. First you need to dissolve the sugar. Later, salt is added to the water. Before this, place the egg in the solution, add salt until the egg floats out. The floating of the egg indicates that the brine has the desired concentration.

The pepper must be cut so that the saline solution can seep into it. You can pierce it with a fork. The indicated preparation of hot reddish pepper for the winter does not include sterilization of jars due to the fact that salt is a very powerful preservative. The subsequent stages of making this homemade pickling are as follows:

Carefully wash the peppercorns and place them vertically in well-washed jars. It is necessary to alternate them: for 10 greenish ones - approximately 1 or 2 burning red ones.
Cover the jars with lids for 4 hours. If during this period of time the amount of brine decreases, add it to the jars. Seal the jars. Store in a cool place.

Pickled spicy dish

Hot peppers can be pickled for the winter. To make the marinade, regular rock salt is used, not “extra salt”. If you use iodized salt, the finished product will be soft. To make hot pickled peppers for the winter you will need:

hot peppers, 3 liters of water, salt – 3 tbsp;
9 percent acetic acid solution - 3 tbsp;
3 tbsp. sugar, 9 cloves of garlic;
cherry, currant, horseradish leaves, dill, peas, cloves (to taste).

The stages of making pickled peppers for the winter are as follows:

Thoroughly wash the pods. Wash the jars with soda and sterilize them. Bring the marinade to a boil.
Place the pods and spices in jars. If horseradish root is used, it must be scraped rather than grated.
The marinade is poured into heated jars. It must be kept for about 5 minutes, then poured back into the pan, boiled, and poured back into the pan. Repeat the steps up to 4 times.
Pour the acetic acid solution into the jars. Roll them up. Turn the jars over, wrap them in a blanket and leave them for half a day.

Canning without sterilization

Recipes for preparing hot red peppers for the winter may not include sterilization. Part of the stalk of the vegetable is cut off, all seeds are saved. The proposed recipe retains the hot peppery taste and does not introduce additional odors into it. To make homemade canned food you will need:

an incomplete three-liter jar of vegetable product;
3 tbsp salt, 9 tbsp. sweet sand, 8 bay leaves;
vinegar essence - less than a teaspoon for each liter jar.

The manufacturing stages are as follows:

Cut off the edge of the pepper with the stem, but do not touch the seeds. Cut the pepper lengthwise no more than 3 cm.
Place peppercorns vertically in jars. Prepare the marinade by mixing salt and sugar.
After the marinade boils, pour it into jars and cover with lids for 5 minutes so that it cools slightly.
Drain the marinade from the jars and put a bay leaf in it. Pour the required amount of vinegar into the jars. Bring the solution to a boil.
Pour the bubbling marinade with bay leaves into jars. Seal the container, turn it over, and wrap it in a warm blanket.

Armenian marinating recipe

This is a very spicy, but nevertheless tasty and appetizing snack. Armenian hot peppers for the winter are prepared using several methods. For the recipe you will need:

3.5 kg of hot pepper, 5 cloves of garlic;
half a liter of sunflower oil, one and a half liters of water;
half a glass of 9 percent vinegar solution, 100 g sugar, 4 tbsp. salt.

The stages of making a spicy snack are as follows:

Wash and thoroughly dry the peppers. There is no need to clean them of seeds and tails. You can boil them in boiling water for 3 minutes. Then place in cool water and remove the skin. Or place them in the oven for a couple of minutes, take them out and remove the skin.
Mix:
- salt, sugar, acetic acid solution;
- vegetable oil and water.

Bring this mixture to a boil.

Place peeled peppers in brine. Boil for 2 minutes, remove from it.

Place the pods back into sterilized jars and place chopped garlic at the bottom. Pour in the marinating agent and cover with lids.

Place the jars in a sterilization pan, sterilize for 50 minutes, roll them up and turn them upside down.

Salting Tsitsak Peppers

Bitter peppers can also be salted in Armenian style. For this, greenish tsitsak pepper is used. Ingredients:

3 kg green pepper, 6 garlic cloves;
a bunch of greens - dill or parsley;
rehan - to taste, 5 liters of water, 0.25 kg of salt.

Tsitsak is salted in this way:

Leave the unwashed tsitsak in a warm place for 1 or 2 days to dry.
Pierce each peppercorn with a knife, closer to the tail, or pierce with a fork.
Dissolve salt. At the bottom of the dish where the tsitsak will marinate, put the herbs, then the peppercorns and garlic. Pour brine over everything.
Cover the dish with a plate and place the weight. Leave to leaven in a warm place for several days.
If the peppercorns change color to yellowish, the salting process is ready.

The higher the room temperature, the faster the pepper will salt. If you leave it to ferment for longer, you can spoil the future snack.

The same method can be used to ferment yellowish or reddish peppercorns. They will also turn out tasty and appetizing.

Hot pepper with honey

You can marinate reddish hot peppers for the winter with honey. You will get a special spicy snack. It will require the following components:

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

Bitter peppers for the winter – 5 finger-licking recipes with step-by-step photos

Hot peppers, preserved for the winter, are a good appetizer for various meat dishes. Since it has the unique property of enhancing the taste of these dishes, true connoisseurs always have a jar of this spicy vegetable in stock.

Bitter pepper provokes the production of the hormone of joy (endorphin), also has a beneficial effect on the nervous system, helps relieve pain, helps cope with stress (Stress from the English stress - pressure, pressure, pressure; oppression; load; tension) , provokes blood circulation (circulation blood throughout the body) and keeps the nervous system in good shape.

Bitter peppers for the winter: a recipe from our reader

Using the proposed recipe, you can prepare a good appetizer for a festive table and for daily meals. With its addition, pizza is very tasty. Be sure to prepare several jars of this snack for the winter.

Cooking time – 1 hour.

Servings – 4 pcs.

The ingredients are presented for 1 liter of marinade.

Ingredients

Manufacturing process

Pickled bitter peppers for the winter

By preparing hot peppers according to the suggested recipe, you will have the best appetizer for various meat dishes. This is a recipe for real gourmets. You should always have a jar of this pepper in stock.

Ingredients:

Hot pepper pods - per 1 liter jar.
Leaves of cherry, currant, horseradish - 4 leaves each.
Peppercorns – 7 fruits.
Garlic – 6 cloves.
Various greens - a bunch.
Cloves - 4 pieces.
Ground cinnamon – ½ teaspoon.

Drinking water – 1000 g.
Rock salt – 2 tbsp. l.
Sugar – 2 tbsp. l.
Table vinegar – 1 tsp.

Manufacturing process:

Thoroughly rinse the jars for pickling peppers and sterilize them with hot steam. Also boil the lids for seaming.
Wash the greens, chop them into medium pieces and place them on the bottom of the jar. Add the spices indicated in the recipe to the jar.
Carefully wash the pepper fruits and make small punctures at the base of the stalk to remove air. Place the peppers tightly in containers with herbs.
Pour boiling water over the pepper in the jars up to the level of the neck. Let the pepper steep for at least 6 minutes. Then drain the water from the jars into a separate container. We will use it to prepare the marinade.
Boil water and add rock salt and sugar to it, stir the marinade until they dissolve. Pour in the indicated amount of vinegar.
Pour the hot marinade over the peppers and roll up the containers with lids.

You made a beautiful appetizer. Wait until cooler days and you can take the sample.

Pickled bitter peppers for the winter are finger-licking good

Be sure to keep a couple of jars of the spicy snack prepared according to this recipe for the winter. A huge amount of garlic and spices provides it with a special taste. It will be very good with both meat and vegetables.

Ingredients:

Hot pepper – 0.7 kg.
Garlic – 16 cloves.
Black peppercorns – 10 fruits.
Flavored peppercorns – 10 pieces.
Wine vinegar – 250 g.
Drinking water – 1000 g.
Rock salt – 35 g.
Sugar – 35 g.
Greens – 0.5 bunch.
Coriander – 50 g.

Manufacturing process:

We take spicy fruits for pickling. We sort the peppers, removing warped fruits.
Using a wood stick, prick each pepper at the base of the stalk to remove air.
Place the peppers in a large saucepan, add water and bring to a boil.
Prepare the marinade in a separate container. Heat the water for the marinade, add rock salt, sugar, peeled garlic, spices and chopped herbs. Add vinegar. Cook the marinade for 3 minutes and then let it brew for 15 minutes.
We take the greens and garlic out of the marinade and place them on the bottom of the jars prepared for canning. Then we put the peppers in jars and fill them to the top with marinade.
We seal the containers with sealing lids and wrap them in a warm blanket. Place the cooled containers with pepper in a cold space for storage.

Your snack is ready. Bon appetit!

Pickled hot peppers - a recipe for making capsicums for the winter

By preparing the pepper according to the suggested recipe, you will get unforgettable taste sensations in the finished snack. Remember that pepper is very hot, so protect your hands when working with it.

Ingredients:

Hot pepper - per 3-liter jar.
Drinking water – 3 l.
Rock salt – 3 tbsp. l.
Table vinegar 9% – 3 tbsp. l.
Sugar – 3 tbsp. l.
Garlic – 6–9 cloves.
Cherry and currant leaves.
Dill umbrellas.
Flavored peppercorns – 4–5 pcs.
Cloves – 3–4 pcs.
Horseradish root – 1 pc.

Manufacturing process:

Wash the pepper pods under running water, then dry them.
Prepare jars for pickling. Wash them with baking soda. Sterilize jars and lids using any method.
Boil drinking water in a saucepan. Add salt and sugar. It is better to use rock salt rather than “extra” salt, because you can over-salt the marinade, given its extreme salinity.
Place peppers and spices in prepared jars. Peel the horseradish for the marinade with a vegetable peeler and add it completely, this is better than grated. Wash the leaves with running water, pour boiling water over them and place them on the bottom of the jar.
Warm the jars slightly and fill them with hot marinade. Leave them for at least 5 minutes and pour the marinade into the same pan. Bring the marinade to a boil again. Repeat the same function 4 times.
Pour vinegar into jars. Roll up the lids. To evenly distribute the vinegar, rotate the jars a couple of times. Cover the jars with a warm blanket and leave overnight (that is, in the dark) to cool.

Cook it, you'll like it. Bon appetit!

Recipe for bitter capsicums for the winter - you'll lick your fingers

According to this recipe, you are invited to prepare pickled peppers with low heat treatment, which will allow you to retain all of its beneficial and taste properties in large quantities. The key here is to thoroughly wash all the ingredients.

Ingredients:

Pepper (per one liter jar) – 100 g.
Allspice – 3 peas.
Sugar – 2 tbsp. l.
Salt – 1 tbsp. l. no slide.
Table vinegar 9% – 50 g.
Drinking water 1 l.
Garlic – 1–2 cloves.

Manufacturing process:

Wash the pepper well with running water.
Place the peppers tightly in unstained jars and pour boiling water over them.
After fifteen minutes, drain the water from the jars into the same pan. Add the indicated amount of sugar and salt to the water, add dark peppercorns and add peeled garlic.
Cook the marinade for 5-7 minutes, adding table vinegar at the end of cooking. Pour the purchased marinade over the peppers in the jars.
Sterilize the seaming lids. Roll up the jars and place them with the lids down. Cover the jars with a warm blanket and leave until completely cool.

You've got a beautiful, spicy appetizer that goes perfectly with different dishes and goes well with alcoholic drinks.

Hot pickled peppers for the winter - a regular recipe

This recipe for pickling hot peppers differs from others in the presence of vegetable oil in its composition. Adding oil to the marinade at the end of cooking or directly into the jar reveals the most delicate taste properties of the prepared snack. Try it!

Ingredients:

Reddish hot pepper – 2 kg.
Garlic – 6–8 cloves.
Vegetable oil – 2 tbsp. l.
Flavored peppercorns – 5–6 pcs.
Bay leaf – 4–5 pcs.
Rock salt – 3 tbsp. l. (with a slide).
Sugar – 5 tbsp. l.
Coriander – 1 tsp.
Vinegar 9% – 70 ml.
Water – 3 l.

Manufacturing process:

Wash the pepper well with cool running water.
We cut up the peppers. Cut off the stalk with the upper thick part of the pulp. Carefully remove the seeds. Cut the peppers in half lengthwise.
Prepare the marinade. Boil the required amount of water, pour salt and sugar into it, add all the spices (flavored pepper, bay leaf and coriander, crushed into small pieces).
Cook the marinade over low heat for 10 minutes.
Place the prepared peppers in jars and pour in the hot marinade. Soak the peppers in the marinade for 10 minutes. Pour the marinade back into the pan and bring to a boil. Add table vinegar and the required amount of vegetable oil to the marinade.
Pour the purchased marinade over the pepper. We roll up the jars with lids. Cover with a warm blanket and leave until completely cool.

In winter, you can enjoy the beautiful taste of your pickled pepper by serving it with various meat and vegetable dishes.

How to pickle hot (bitter) peppers in jars for the winter - very tasty recipes

Lovers of dishes with pepper will never refuse to “tickle” their sensors with hot hot peppers, pickled for the winter. They are used as a “spicy” side dish and sauces are prepared. Preparing bitter chili pods in a jar is like adding zest to a lady and pepper to a man. Do you understand that bitter pepper promotes the production of the joy hormone endorphin? Marinate the chili, and you are guaranteed not to be in a bad mood.

Most of the recipes are taken from Caucasian cuisine. They know a lot about spicy snacks, since not a single meal is complete without them.

How to deliciously marinate chili - secrets of preparing hot peppers

Greenish, reddish – it doesn’t matter. Also, without distinction, completely or cutting the pods.
For canning, select thin, long specimens; they pickle faster. And the jar will fit a lot more.
Be sure to trim dry ends. Don’t remove the tail; it’s comfortable to hold the pepper by it. Do the pruning carefully, without disturbing the integrity of the pod.
To remove the heat from the chili, I suggest soaking it in cold water for a day. Or pour boiling water for 10 minutes, then drain and begin the marinating process.

The usual recipe for pickled hot peppers in a jar

The most common quick recipe for pickling chili, which does not require special abilities.

Capsicum pepper – 400 gr.
Water – 150 ml.
Sugar – 3 huge spoons.
Garlic – 5 cloves.
Wine vinegar – 100-150 ml.
Salt - spoon.

Step-by-step recipe with photos

Cut the pepper pods into rings. There is no need to remove the seeds if you use them to make sauce and other dishes.

Place in a bowl for now.

Prepare the garlic cloves. Crush any by pressing with the flat part of the knife. It will give better juice and smell.

Pour water into the cooking vessel. Boil, add garlic cloves, all the sugar and salt.

Wait for the spices to dissolve, pour 100 ml. vinegar. Without delay, add the chopped chili. Try the marinade, it should be a little richer than necessary for the food.

At the first “gurgle”, without waiting for it to boil, turn off the burner.

Steam the jars and lids. Toss the peppers, pour in the marinade, and twist.

No twist is needed for immediate consumption. Close the pan with a lid and wait 15-20 minutes.
Then put it in a jar and place it on the refrigerator shelf. A day later, take a sample.

Bitter peppers marinated with vinegar and oil

Recipe from the “Finger-licking” series. For beauty, the blank can be created from reddish and greenish varieties of capsicum. Very tasty as an addition to a side dish.

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.
Khmeli-suneli - 3 teaspoons.

Wash the pods and remove the stalk.
Pour oil into a frying pan and add pepper.
Sprinkle it with salt and sugar. Stir well.
Simmer over moderate heat, stirring vigorously.
Notice that the pods have softened - add chopped parsley, hops, and vinegar.
Stir the contents and continue simmering for the next 15 minutes.
Fill the jars and screw them on. It is better to store preserved food in the cold.

Pickled hot peppers - recipe with honey using the cool method

A popular recipe with amazing taste. There is nothing complicated in making it, except maybe try to find vinegar from apples. Or wine, it also makes the marinade gentle, without a pronounced vinegar aroma.

You will need for a liter jar filled with pods:

Apple cider vinegar - a glass (possibly substituting 6% vinegar).
Honey – 2 huge spoons.
Salt - spoon.

Cut the peppers and place tightly in a liter container.
Mix the ingredients for the marinade separately.
Pour into a jar, close with an ordinary nylon lid, and place on the refrigerator shelf.

Hot peppers completely without sterilization

A more usual traditional recipe for pickling for the winter with the usual minimum of spices. It is made by double pouring, so no other heat treatment is required.

Water – 5 glasses.
Salt – 2 tbsp. spoons.
Pepper - how much will go into the jar.
Sugar – 3 spoons.
Acetic acid 9% - ½ cup.
Bay leaf, dill, aromatic pepper. You can add mustard seeds and parsley.

Prepare the pepper for harvesting - rinse, remove dry ends.
Place spices on the bottom of the jars. Next, fill to the top with pods.
Pour boiling water over it. Leave for 15-20 minutes for the pods to warm up.
Drain into a saucepan, add bulk spices. Boil it. Stir until the salt and sugar dissolve.
Fill the jars with brine and hold again, warming the workpiece.
Boil the marinade again, adding vinegar. Return to the jar and roll up.
You can roll it under any lid - metal, screw-shaped, nylon, the containers do not explode.

How to pickle hot peppers in Georgian style

It’s worth learning from representatives of Caucasian cuisine, as they understand savory snacks like no other. This is a quick recipe, so make it for the winter, but be sure to leave a small portion, otherwise you’ll only be walking in anticipation around the refrigerator area.

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

Cut the pods at the base so that they are more quickly saturated with the marinade.
Blanch the pods by placing them in boiling water for 6-8 minutes. At the same time, stir actively, not allowing it to float. To make the process easier, place the chili in a saucepan in small quantities. Place in a bowl for marinating.
Cook the marinade: add sugar, vinegar, oil, bay leaf to the water, add salt. Boil and wait for the spices to dissolve. Refrigerate.
Add chopped celery, garlic, and parsley to the marinade. Put it back on the stove and let it boil.
Pour the bubbling marinade over the pods. Place the oppression on top. After cooling, place it on the refrigerator shelf.
A day later, put it in jars and store it in the pantry or cellar.

Armenian hot pepper recipe

Peppers for Armenian preparation are taken when they are still greenish and milky ripe. They are not very hot, but when marinated they are superbly tasty. By the way, the Armenians call it tsitsak, so if you hear it, know what it’s about.

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

Cut the pods with an X at the stem. Place in a wide bowl.
Chop the parsley. Crush the garlic cloves into a paste using a press. Place in a bowl, add salt and stir.
Place the pods in a bowl and stir well. Set aside for a day.
After this time, fry the peppers. To do this, mix oil and vinegar and pour into the pan. Fry the preparations in small portions.
Place the fried pods into jars. Sterilize in a 20 bath, noting the time after boiling.
You can try pickled peppers a day later; I recommend throwing at least a jar without sealing and sterilizing, placing it in the refrigerator.

A frisky recipe for hot peppers marinated in Korean style

Fans of Korean cuisine, rejoice. You haven't been forgotten. It won’t be possible to prepare the recipe for the winter; unfortunately, it won’t last long. But it’s stupid to turn away from a superbly 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 reddish chili - the same amount.
Sweet sand, salt - ½ tbsp. spoons.

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

Video recipe for preparing pickled peppers: You'll lick your fingers

Video with a step-by-step recipe for preparing hot peppers for the winter. Make at least a couple of jars and enjoy. Successful preparations for you!

Pickled hot peppers for the winter

A collection of recipes for pickled hot peppers for the winter with step-by-step photos and instructions. We will tell you and show you how to pickle hot peppers (chili, jalapeno, etc.) for the winter in a tasty, simple and healthy way!

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Recipes for pickled hot peppers, 4 pcs. in the collection

Ingredients

Chili pepper – 200 g

Celery – 1-2 stalks

Dark peppercorns – 0.5 tsp.

Vinegar 9% – 1.5 tbsp.

Vegetable oil – 1 tsp.

Dill umbrella – 1 pc.

Garlic – 1-2 cloves

Ingredients

Pepper “Ram's horn” – 400 g

Vinegar 9% – 400 ml

Ingredients

Hot pepper – 1 kg

Sugar – 1 glass

Table vinegar 9% – 0.5 l

Watery honey – 4 tbsp.

Ingredients

Bitter chilli pepper – 6-9 pcs.

Ground coriander – 0.5 tsp.

Vinegar 9% – 1.5 tbsp.

Dark peppercorns – 6-8 pcs.

Garlic – 2 cloves

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