How to s alt hot peppers: 11 simple recipes for the winter at home

Most often, chili is used to prepare hot spices that give dishes and all kinds of vegetable preparations a special, interesting taste. Spicy lovers are invited to pickle peppers in order to enjoy an excellent snack in the winter. Chili preparations gained particular popularity in the Caucasus. There it is served with various traditional dishes, such as khachapuri, shish kebab and more. Let's talk in detail about how to properly s alt hot peppers.

Features of s alting hot peppers for the winter

The experience of many housewives shows that the most suitable varieties for s alting are fleshy. These include the Vizier, Astrakhan or the Wit. Each of them is tasty, juicy and spicy in its own way.

Preparation of raw materials

Preparing peppers for s alting requires removing the tails, and the seeds are mostly not touched. In combination with ginger, herbs, honey and sugar, chili peppers add even more piquancy to dishes.

Note! A particularly interesting taste is observed in preparations from the Bashkir, capsicum chili or in combination with sweet bell pepper. Fruit color palette - yellow, red and green.

Preparation of containers

In order to pickle chili well and end up with a delicious snack, you need to follow a few rules. First of all, this is the preparation of the ingredients themselves, and the second is the sterilization of the jars.

How to pickle hot peppers?

The cold way of harvesting peppers at home means that the finished dish is stored strictly in the refrigerator. With the hot method, the jars are first sterilized, then rolled up. Today there are a sufficient number of cooking recipes.

Simple s alting in cold water

Hot pepper, in itself, is quite sharp, and the taste of the workpiece is appropriate. To s alt it in a cold way, you will need water, peppers, non-iodized coarse s alt.

Cooking method:

1. Peppers are washed, tails are removed.
2. After they are pierced in the middle, top and bottom.
3. Place in a pot or other sterilized container.
4. Prepare a s alt solution (saturated), heat the water to speed up the process.
5. Cool the finished solution and completely pour it into jars (pots), put oppression and a towel on top.
6. Put in a warm dark place for 7-9 days (during this time, the workpiece will be well s alted and fermented).
7. Close and store in a cool place.

Armenian s alty hot pepper

Tsitsak - this is the name of this recipe. This is due to the fact that during its preparation, green pods are often used, which are not very hot.

For s alting you will need:

• 250 grams of s alt;
• 5 liters of water;
• 6 garlic cloves;
• greens;
• 3 kilos of peppers.

How to s alt correctly:

1. Drying for two days.
2. Preparing pickle.
3. Washing peppers, herbs and garlic (the last two are partially spread out on the bottom of a plastic pan, then add chili and pour over the prepared brine).
4. Put a plate on top and oppress for a couple of days.
5. Refrigerated only after squeezing in a colander and adding brine again.

Georgian hot pepper

You will need:

• 20 grams of s alt;
• honey (35 grams);
• vegetable oil;
• one kilogram of peppers;
• bay leaf (two pieces);
• 4 garlic cloves;
• vinegar (230 milliliters);
• greens.

Cooking:

1. Chili, greens washed (finely chopped).
2. The garlic is peeled and crushed.
3. Make an incision at the base of the pod;
4. S alt, vinegar, leaf, oil and sugar put in a saucepan and boil, then add the peppers.
5. Place the whole finished workpiece in a container, along with it - greens, garlic, pour marinade.
6. Keep cold.

With garlic and dill

Ingredients:

• three tablespoons of olive oil;
• s alt;
• dill and garlic;
• wine (dry white, 100 ml);
• vinegar (apple, two teaspoons);
• spices - taste good;
• pepper - black ground;
• 300 grams of pepper.

Cooking:

1. Chop the garlic.
2. Chop dill.
3. Put the previous ingredients into a container and add s alt and ground pepper.
4. Rinse peppers, remove seeds.
5. Grease a frying pan with oil, add peppers and fry.
6. Let the finished workpiece cool.
7. Pour spices into the same pan, heat them up and filter.
8. Stuff the peppers with dill and garlic.
9. Place in a container and pour wine, vinegar, oil.
10. Keep cold for 24 hours.

Spicy chili in tomato sauce

Ingredients:

• sugar (55 grams);
• garlic (35 grams);
• vinegar (9% - 150 milliliters);
• bay leaf (five pieces);
• chili (one kilogram);
• tomato juice (three liters);
• vegetable oil (80 grams);
• ground black pepper.

How to cook:

1. Mix the juice with s alt, bay leaves, ground pepper and boil.
2. Add the washed chili and boil too (15-20 minutes).
3. Chop the garlic cloves, put the resulting mass into a saucepan and pour in the oil.
4. Boil, add vinegar.
5. Reduce fire.
6. Place the finished snack in the right container along with tomato juice.
7. Close the lid tightly.

With honey

All you need to prepare the blank according to this recipe is vinegar (two liters), chili (one and a half kilograms) and honey (six tablespoons).

Rinse the pods, remove the tails and seeds (optional). In order to protect hands and skin from burns, it is recommended to perform all operations with disposable gloves. Chili cut (as you like). Put honey (1 teaspoon) in a jar and put slices tightly in it, then add honey again. Pour in vinegar and roll up the jar.

With aromatic herbs

All you need is garlic (half a kilo), chili (two kilograms), s alt, saffron and suneli hops (to taste).

Chop chili and garlic with a meat grinder, add aromatic seasonings, s alt and place the finished mixture in an airtight container for further storage in the refrigerator. Snack with mayonnaise sauce (optional).

Hungarian

Ingredients for harvesting:

• chili - half a kilo;
• tomatoes - 3 pieces;
• s alt, sugar, dried paprika (20-30 grams);
• vinegar (15 ml);
• oil (vegetable - 200 milliliters);
• onion (2 pieces);
• garlic.

Rinse some ingredients, pull out the seeds. Chop onion, garlic and add oil to the resulting mixture. Prepare juice from tomatoes, which then pour over peppers. Infuse for a couple of hours and then put in jars. Pour a brine of sugar, s alt and vinegar into them.Keep cool

Korean

Wash chili, pour boiling water over it and place in prepared containers. Add peeled garlic and a mixture of sugar, water, coriander, s alt. Bring to a boil, cool and fill jars.

No sterilization

It will take a kilogram of spicy pods, 150 milliliters of water, sugar and s alt, six percent vinegar (200 milliliters), oil (vegetable).

Rinse the chile, remove the seeds, chop. Prepare a marinade from water, sugar, s alt and oil, in which then place the pepper and pour in the vinegar, boil. Arrange in prepared containers, put in the refrigerator.

Slightly s alted hot pepper

Ingredients:

• chili;
• seasonings;
• water (2 liters);
• three tablespoons of sugar and the same amount of rock s alt;
• vinegar (9%);
• fuck.

Dry the pods and fill sterilized jars with them. Prepare the marinade and pour over the pods. Add horseradish root and spices to them. Pour the marinade into a saucepan and boil again (do this procedure 3 times). Pour vinegar, roll up.

How and how long can you store canned goods?

The blank can be dried, canned or frozen and stored for a long period of time (at least 2-3 years).

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