Hot pepper seasoning for the winter: 10 snack recipes, storage

There are many options for seasonings and hot pepper snacks to prepare for the winter or to store in the refrigerator. These dishes came to our cuisine from the Caucasus, Korea, Bulgaria and other countries. Caucasians say: "Nothing will warm the soul and body on a cold day like a spicy appetizer of pickled hot peppers." Such a spicy ingredient will add special notes to dishes and diversify their taste.

Features of cooking hot pepper snacks for the winter

A hot pepper appetizer is served with any side dish. The dish goes well with mushrooms and meat. To enjoy a delicious product throughout the long winter, many housewives preserve hot peppers along with other vegetables.

How to choose and prepare vegetables

Vegetables for hot pepper preparations should be ripe and juicy - so the dish will have a brighter taste.

Give preference to red ingredients, then the appetizer will look more appetizing.

Preparation of vegetables: be sure to wash them, clean the burning ingredient from the seeds (you can leave it for more spiciness). The skin of the tomatoes does not need to be removed, it will add texture. Choose large garlic and chop it better with a knife, rather than pass through a press, so that there is a more pronounced taste. Be sure to peel the walnuts. Greens use fresh and young.

Preparation of containers

For a reliable twist of adjika or other hot pepper snacks, you need to properly prepare the container. To do this, rinse the jars with soda or dishwashing detergent and sterilize over steam for 10-15 minutes - put the container in a colander and place it over a pot of boiling water

Easy way to clean jars in the microwave: Pour hot water into the bottom of the dish and heat for 3 minutes. Then put the jars upside down to dry.

How to make a hot pepper appetizer at home

This appetizer is very easy to prepare. Take a ripe pepper for cooking, then it will not fall apart during the welding process. Be sure to scald jars with boiling water.

Marinated hot peppers

1. Rinse hot peppers (8 pcs.) and make holes in the stem area, put in a saucepan and add boiling water. Leave for 5 minutes. After pour 3-4 times with new boiling water.
2. Move to a saucepan, cover with cold water and cook for 3 minutes. Turn off the heat and leave on the stove covered for 15 minutes.
3. Sterilize jars with boiling water.
4. Prepare the marinade: for 2 cups of water - 1 tbsp.l. Sahara; 0.5 st. l. s alt; 3 tsp coriander in peas; 7-8 peas of allspice; 2-3 cloves; 3-4 bay leaves; 1 garlic; cilantro and dill - 4 branches each. Boil the marinade and pour wine vinegar (150 ml). Keep on fire for 4 minutes, then insist another 15 minutes.
5. Put the peppers in jars and pour over the marinade. Wrap up. After cooling, store the snack in the refrigerator.

Spicy Pepper Seasoning

Spice up your meals with Korean Yangnim, a spicy hot garlic seasoning.

1. Chop the peeled chili (300 g), Bulgarian (200 g) and garlic (0.5 kg) in a meat grinder. Add s alt and mix until smooth.
2. Pour into jars in portions, leaving room for seasoning juice. Seal container securely and store in refrigerator.

Stuffed Peppers

Cook Korean-style hot peppers in batter:

1. Hot ingredient (5 pcs.), de-seed, cut lengthwise into two pieces.
2. Finely ground ground beef (180 g) s alt and season with spices to taste. Mix until plastic.
3. Stuff the peppers with minced meat, filling all the space.
4. Make the batter: beat the egg with s alt and rice flour (1 tbsp.).
5. Dip the pepper halves in the batter and fry in oil, mince side down. On the other hand, hold for another 2 minutes. Snack is ready!

Fried hot peppers with tomato juice

Fry a few peppers in vegetable oil (remove the stalks beforehand). Take thick-skinned vegetables.

Put tightly in jars and pour in pitted tomato juice (pre-boil it until it thickens - for 0.5 liters of juice - 100 g of sugar and 25 g of s alt).

Georgian adjika recipe

Classic Georgian adjika is prepared as follows:

1. Hot red pepper (400 g) de-seeded and minced in a food processor.
2. Let the juice separate and drain it.
3. Fry walnuts (100g) until golden brown. Chop them together with cilantro or parsley (1 bunch) and garlic (120g).
4. Combine all ingredients and season with coriander (2 tsp) and s alt to taste.

Hot peppers with tomatoes and horseradish without sterilization

Cooking for a 2 liter jar:

1. Be sure to sterilize the jars, put red tomatoes (1.7 kg) tightly in them. Add 2 small chillies to each container. Peel the horseradish root and cut into slices. Add 20g per can.
2. Pour boiling water over the ingredients. Cover the jars with lids and leave for half an hour.
3. Drain the brine into a separate pan, add sugar (2 tablespoons per jar) and s alt (1 tablespoon). Bring to a boil.
4. Pour in 1 tbsp. l. vinegar into each container and pour over the marinade.
5. Wrap the jars in a warm blanket.

Store them in a cool dry place.

Caucasian adjika

Take note of the recipe for real Caucasian adjika:

1. Chili (1 kg) cut into rings, garlic (440 g) into thin slices. Grind the ingredients in the bowl of the food processor. Transfer to a large bowl.
2. Cilantro (500 g) finely chopped and chopped in a food processor. Pour over the finished mixture.
3. Rinse the bowl of the food processor and grind walnuts (200 g) in it until flour. Add to other ingredients.
4. Spice with shamballa or suneli hops (60 g), thyme (2 tbsp.) and s alt (300 g). Mix thoroughly.
5. Spread into jars and refrigerate for a few days to infuse.

Home adjika

Prepare moderately spicy adjika with tomatoes, peppers and garlic for the winter.

1. Coarsely chop tomatoes (4 kg), bell peppers (2 kg), chili (7 pcs.) and pass through the middle grate of a meat grinder.
2. Garlic (4 large heads) pass through the press.
3. Add s alt to taste and mix all ingredients.

Roasted hot pepper pickle

500 g of hot pepper fry a little in oil (previously remove the stalk). Cool, add s alt to taste, place tightly in scalded jars and pour marinade (mix 800 ml of table vinegar, 800 ml of water, 6 tablespoons of sugar and 4 teaspoons of s alt). In the pickle, you can add fried carrots with garlic and allspice black pepper.

Pepper walnut spicy seasoning

He althy walnut adjika will complement your meals all year round.

1. Wash and deseed peppers (1.5 kg). Pass peppers, peeled nuts (750 g), peeled garlic (750 g) through a meat grinder with a fine grate.
2. Add spices (90-100 g ground coriander, 150 g suneli hops, a pinch of cinnamon, 180-200 g s alt) and mix the ingredients.
3. Mind the mixture again.
4. Close portions in jars.

Further storage

Raw adjika can be stored in the refrigerator for several months in a tightly closed container. In this case, jars and lids must be sterilized. In order for the seasoning to be stored in the refrigerator for a year, you need to add a couple of aspirin tablets to it, which acts as a preservative

Canned seasoning should be stored in a cool, dry place so it can stay fresh for up to two years.

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