Hot pepper for the winter: 12 best step-by-step recipes for canning

Caring housewives offer many proven recipes for hot peppers for the winter. The composition may contain other components that will give the dish unusual and pleasant notes. An important step is the selection of products and the preparation of containers. To get a harmonious taste, you should follow the proportions indicated in the instructions. If everything was done correctly, then the preservation will be stored for a long time.

Principles of preserving hot peppers for the winter

Preserved hot peppers will appeal to lovers of spicy dishes. To prepare a delicious snack, you need to choose the right recipe, quality products and prepare containers for storing the finished dish.

Peppers are cooked as a whole or cut into pieces. The taste does not change. If you clean the insides of peppers from seeds and partitions, then the taste of the snack will be less sharp.

The canning process allows you to preserve the beneficial properties of a burning vegetable and color for a long time, while the sharpness does not decrease at all. The main thing is to follow the recommendations.

Before starting work, the selected vegetables are thoroughly washed and dried. Some recipes call for pre-roasting or stewing the product.

Product types

The special substance capsaicin gives the sharpness of the vegetable crop. The level of hotness depends on the amount of this component in the composition of pepper. This component is absent in ordinary Bulgarian sweet pepper. The hottest is the Dragon's Breath pepper.

The following types of hot peppers are made:

Chinese hot peppers have a pronounced spicy taste;
The habanero group has a spicy flavor and is used in Mexican dishes;
Trinidad group characterized by spicy taste with fruity notes;
Jalapeño variety is moderately spicy, with hints of spice and sourness;
cayenne peppers have a sharp, burning taste;
chili peppers are hot.

How to choose the right ingredients

For preservation, vegetables are smooth, with a smooth surface, without damage and signs of decay. A beautiful dish will turn out with a combination of green and red peppers.

If you intend to preserve vegetables as a whole, then it is better to select specimens that are the same size.

It is acceptable to cook vegetables for the winter, cut into rings, half rings, strips or just small pieces of arbitrary shape.

Preparation of containers for preservation

To preserve a burning pod, choose small containers, it is enough to decompose the dish into liter jars. The container must have a flat surface, without chips or damage.

Banks are thoroughly washed. It is advisable to use soda. After that, they need to be sterilized over the steam of boiling water.

How to roll peppers for the winter

To roll up a spicy snack for long-term storage, you need to prepare not only the products, but also choose the right recipe.

Classic pickled hot peppers

To prepare the dish, you will need to prepare the following ingredients:

burning pods;
s alt and sugar 40 g each;
vinegar 30 ml;
spices (garlic, currant and cherry leaves, dill, horseradish or cloves).

Preparing peppers is easy:

preservation begins with the preparation of the marinade: s alt, sugar are dissolved in water and brought to a boil;
peppers and spices are laid out in containers;
prepared marinade pour vegetables for 6 minutes;
drain the liquid into a saucepan, bring it to a boil again and pour it into jars (the procedure is repeated twice);
after the marinade is poured for the last time, pour in the vinegar;
at the last stage, it remains to hermetically close the jars.

Another recipe with capsicum

To spin the dish, prepare the following products:

burning pods - 1.1 kg;
garlic - 40 g;
peppercorns;
horseradish leaves;
carnation;
s alt and sugar - 47 g each;
vinegar - 15 ml.

Cooking is easy:

peppers mixed with herbs and spices are laid out in a container;
fill contents with boiling water for 12 minutes;
drain water and prepare a marinade from it: dissolve s alt and sugar;
vegetables are poured with ready-made marinade;
drain liquid again, bring to a boil and pour into jars;
add vinegar to each container.

With oil and vinegar

Spicy appetizer will be a great addition to the holiday table. This recipe assumes the following ingredients:

peppers - 1.6 kg;
garlic - 70g;
wine vinegar - 550 ml;
vegetable oil - 260 ml;
parsley - bunch;
sugar - 90 g;
celery - 145g;
spices and s alt to taste.

The workpiece is made, observing the following sequence of actions:

for brine, dissolve s alt, vinegar, sugar, oil in water and bring to a boil;
burning pods are dipped in marinade and boiled for 6 minutes;
cut all other components;
all products are put in a container and poured with marinade;
in a day the marinade is drained, brought to a boil and poured back into the vegetables;
only after that they start spinning cans.

Burning version with honey

The taste of canned pepper with honey will certainly be remembered. You will need the following products:

chili - 1.8 kg;
vinegar - 400 ml;
sugar and honey - 20 g each;
s alt - 60 g.

The work involves several simple steps:

s alt, sugar, honey, vinegar are dissolved in water and boiled for another 2.5 minutes after boiling;
spicy vegetables are placed in containers;
vegetables are poured with hot marinade.

Stuffed hot peppers

For stuffed snacks, you should choose large rounded specimens. To prepare a dish, in addition to the burning vegetables themselves, other components will be required:

wine vinegar - 900 ml;
canned tuna - 3 pieces;
olives - 1 can;
garlic - 1 small head;
vegetable oil;
basil.

Cooking includes the following steps:

peppers are cleaned from seeds and partitions;
bring the vinegar to a boil;
vegetables are dipped in vinegar for 4 minutes;
mix canned food and chopped olives;
the resulting mixture is tightly placed inside the peppers;
stuffed vegetables are placed in containers, garlic, basil are added and oil is poured in.

Armenian Chile

To prepare a snack, you will need the following ingredients:

chili - 900 g;
s alt - 45 g;
garlic - 1 head;
vinegar - 70 ml;
greens.

Step-by-step instructions will help you perform all the steps correctly:

vegetables are laid out on a baking sheet and sent to an oven preheated to 160 degrees for 17 minutes;
finely chop the garlic and chop the greens;
add s alt, vinegar to water and bring to a boil;
peppers, garlic and herbs are laid out in a container;
The contents of the jars are poured with marinade.

Tomato recipe

It will turn out delicious if you preserve the pepper along with the tomatoes. You will need the following products:

tomatoes - 55g;
bell pepper - 180 g;
chili - 70 g;
garlic - 110 g;
s alt - 25 g;
sugar - 45g;
vinegar - 6 ml.

All vegetables should be chopped with a blender. Then s alt, sugar and vinegar are added. All stir well and pour the mixture into jars.

Whole hot peppers in jars

For seaming the dish you will need the following components:

hot peppers - 900g;
vinegar - 220 ml;
vegetable oil - 160 ml;
garlic - 45g;
s alt - 35 g;
sugar - 110 g;
lavrushka - 4 pieces;
peppercorns.

As soon as all the products are prepared, start cooking:

water with sugar, s alt, spices, vinegar and oil is brought to a boil;
blanch vegetables in boiling marinade for 4 minutes;
spices from the marinade, the pods themselves are put in each jar;
Pour hot marinade and roll up jars.

Sauerkraut hot peppers

Ingredients you will need:

pepper pods;
water;
s alt.

Preparing the dish is simple:

pepper pierced with a fork;
filled with water and s alt;
the container is covered with a lid and left under weight for 6 days;
when the pepper becomes soft, put it in jars;
fill in the brine in which the vegetable was infused, and close the containers with lids.

No sterilization

For harvesting, you will need to prepare the following ingredients:

hot pepper - 350 g;
sugar - 50 g;
s alt - 10 g;
vinegar - 55 ml;
any spices, such as basil, peppercorns, cherry leaves, horseradish, dill.

It won't take long to cook:

add sugar, s alt, vinegar to water and bring to a boil;
Spices and spicy pods are laid out in prepared containers;
the contents of the jars are poured with boiling water for 16 minutes;
only after that pour in the marinade.

S alting hot peppers

For this dish, it is better to cook pods of different colors. You will need the following components:

burning vegetable - 900 g;
s alt - 35 g;
garlic - 40 g;
greens (leaves of cherry, currant or horseradish, dill).

Step by step instructions:

add s alt to water and bring to a boil;
Part of greens and garlic is placed in the prepared container;
spread out the pods;
again comes a layer of greens and garlic;
remains the contents to fill with brine.

Georgian Snack

You will need the following products:

hot pepper - 2.4 kg;
garlic - 140 g;
vegetable oil - 240 ml;
parsley and celery - one bunch each;
lavrushka - 4 pieces;
s alt - 70 g;
sugar - 60 g;
vinegar - 450 ml.

The cooking method is simple:

water with s alt, sugar, parsley, vinegar and oil is brought to a boil;
vegetables are marinated for 6 minutes;
add greens, garlic to the cooled marinade and bring to a boil again;
pepper is poured with marinade and left under oppression for a day;
vegetables are transferred to jars, poured with brine and covered with lids.

How and how long you can store conservation

Store canned hot vegetable should be in a cool, dark place with good ventilation. In this form, the snack can be stored for two years. After opening, jars of peppers are kept in the refrigerator for no more than three weeks.