Marinated chili peppers: 14 easy recipes for the winter at home

Chili pepper is one of the most popular seasonings. It is used fresh, dried, cooked. Chili peppers are often used in cooking when they are pickled. Such a product becomes an excellent snack, suitable for first and second courses, including meat. In addition, peppers are stored for a long time, and with proper preparation, almost all harmful microorganisms are destroyed. There are many recipes for every taste.

Features of pickling chili peppers for the winter

Among the essential ingredients for pickling are s alt and sugar, vinegar, garlic, and various greens are also often added.The main task is to ensure that the brine has increased acidity. Do not forget that pepper can only be taken with gloves. Also, do not touch your face while cooking.

Preparing the main ingredients and containers

Peppers must meet the following requirements:

• uniform red color;
• no red spots;
• elastic;
• no cracks;
• Ponytails are not dry.

All peppers are washed. Usually they roll up without tails and seeds, but if you decide to leave the stalks, then pierce the fruit from above. Check jars for cracks, rinse.

Sterilization is obligatory, for example, steam, in the oven.

How to pickle chili peppers for the winter?

Among pickling recipes there are different ones - simple and quite complex. In addition to the basic ingredients, many others are used.

Easy and quick recipe

The easiest way is without cooking vegetables. You will need:

• peppers - 200 grams;
• 200 milliliters of table vinegar;
• 150 grams of sugar.

Use pods without tails. Pour sugar into jars, put pepper on top, and the remaining sugar on it. Pour in vinegar, close with a metal lid. Gently shake the jar to dissolve the sugar into the marinade.

Spice variant

The chilli in this recipe will be both savory yet soft, so many will like it. Required ingredients per liter jar:

• 350 grams of peppers;
• garlic (1 piece);
• cilantro, dill, mint;
• vinegar;
• s alt;
• sugar;
• coriander, ground pepper, cloves, bay leaf.

Remove the stems from the greens. The stem does not need to be cut off. Pour boiling water over the pods for 5 minutes, when it cools down, repeat several times until the peppers soften. During this time, boil the rest of the ingredients and keep on fire for 15 minutes. Pour in the vinegar, leave to infuse. Put greens and spices on the bottom of the jars, put pepper on them, pour marinade on top.

With butter

This recipe is distinguished by the absence of vinegar, but the oil creates good conditions for preservation and softens the burning of the main component. You will need:

• kilogram of peppers;
• 3 garlic cloves;
• mint;
• 200 grams of s alt;
• half a liter of vegetable oil.

Put chopped peppers, garlic and mint on a plate. The garlic pieces should not be too small. S alt, transfer to a sieve or colander, leave for 24 hours to remove unnecessary liquid. Then transfer to a jar, tamp, fill with oil to cover the mixture.

With honey and apple cider vinegar

Another unusual recipe. Required Ingredients:

• kilogram of pepper;
• 2 garlic cloves;
• half a liter each of table and apple cider vinegar;
• 5 tablespoons of honey.

Mix vinegar, dilute honey with the resulting marinade. Put the garlic in a jar, then all the peppers, then pour in the mixture.

Georgian

Traditionally green peppers are used in the recipe, as they have a thin skin, as well as parts of corn, for a yellow color. The entire ingredient list looks like this:

• 3 kilos of peppers;
• 3 liters of water;
• 100 grams of s alt;
• 150 grams of corn leaves and stigmas;
• 150 grams of vodka.

Cut off the tails of the pods, make a longitudinal incision. Then leave to fall for three days. For s alting, it is better to take a bottle from under the water, cut off at the shoulders. Layer pepper and corn alternately in it. Fill with water boiled with s alt. Cover tightly with a lid, press down, leave at room temperature for 2 weeks. Then transfer the peppers to a glass jar and fill with vodka.

In wine vinegar

Thanks to him, the peppers acquire an unusual flavor. Ingredients:

• half a liter of water;
• half a tablespoon of s alt and vinegar;
• tablespoon of sugar;
• 3 garlic cloves;
• thyme, rosemary, coriander, paprika;
• allspice and black peppercorns.

Boil water with peppers, s alt, sugar, garlic, black and allspice. Add vinegar, hold on high heat for a couple of minutes. Infuse for a quarter of an hour, then put the peppers in a jar, add the rest of the spices and pour the marinade.

With honey and mustard

The recipe gives an interesting combination of honey and mustard. Ingredients:

• chili;
• natural honey;
• mustard, allspice, bay leaf;
• fruit vinegar.

Mix honey with vinegar, leave for 20 minutes. Put spices in jars, then pepper, pour marinade. Shake it.

Mexican onion

Very spicy version. Required Components:

• 15 each jalapeno and fresno peppers;
• garlic;
• bulbs;
• bay leaf;
• dried oregano;
• s alt;
• sugar;
• vinegar;
• seasonings.

Add bay leaf, s alt, sugar to boiling water. After a quarter of an hour, pour in the vinegar. Pour the marinade over the mixture of onion, garlic and chili. Leave for a week.

Korean

Another spicy option. Components:

• 3-4 peppers;
• garlic;
• vegetable oil;
• spices;
• sugar;
• s alt.

Mix the pods and spices. Fry the grated garlic for a minute in oil, add the mixture that has turned out before. Can be served immediately or rolled up in jars.

Chili marinated whole

Very quick and easy recipe. You will need:

• a kilogram of pepper pods;
• vinegar;
• s alt;
• sugar;
• bay leaf;
• spices - to taste.

Water with sugar, s alt and spices, hold on low heat for 5 minutes, stirring. Add bay leaf, a little later - vinegar. Pour hot marinade over vegetables.

Chili adjika

Like most Caucasian recipes, the dish is very spicy. Components:

• kilogram of peppers;
• garlic head;
• 50 milliliters of vinegar;
• vegetable oil;
• 1 tablespoon each of suneli hops and coriander;
• 120 grams of s alt.

Mix chopped pods and garlic. Add the rest of the ingredients, transfer to jars. Fill with oil.

Caucasian recipe

Also a spicy and interesting recipe. Ingredients:

• 8 peppers;
• cilantro, dill, mint, coriander, cloves, bay leaf;
• garlic - one piece;
• s alt, sugar;
• vinegar;
• allspice and black pepper.

All the ingredients must be boiled in water, then pour the vinegar. Drain the water, put greens, spices, then pepper in a jar. Pour marinade over.

Peppers stuffed with fragrant anchovies

This recipe comes from Italy where a variety of seafood is often used. You will need the following ingredients:

• 2 kilos of peppers;
• one and a half kilograms of s alted anchovies;
• 50 grams of capers;
• one and a half liters of water, vinegar and vegetable oil.

Boil the peppers with water and vinegar. Remove after 3 minutes and dry. Rinse the anchovies, remove the heads, entrails, bones. Stuff the peppers with them. Put in jars, pour in oil.

Green adjika

A rather unusual variant of adjika in appearance and taste. You will need:

• 7 peppers;
• garlic;
• celery;
• parsley, cilantro, dill, coriander;
• s alt.

Peppers dry for several days in a newspaper or towel. Then scroll the pods and greens with s alt through a meat grinder or blender. Stir, leave to infuse.

Storage rules for the finished product

Peppers need to be stored in a cold place, in a refrigerator or cellar. Avoid exposure to sunlight. You can store for a very long time, up to 3 years. Be careful not to rust the covers.

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