Armenian pickled peppers: 5 best recipes for harvesting for the winter

Summer, autumn give us fruits and vegetables. It is necessary not only to enjoy them in season, but also to close them for future use. In winter, they pleasantly diversify our table, especially during the holidays. Oriental cuisine offers interesting pickles with hot and sweet peppers. You can cook pickled bell pepper in Armenian style. Gourmets will not be indifferent to fried paprika, drenched in tomato juice or spicy marinade on water.

Features of pickling peppers in Armenian style for the winter

Armenian cuisine strictly adheres to the technology of preparation and dosage. To get a national dish, do not deviate from the technique.

Selection and preparation of products

Paprika for s alting is used in red. Large specimens are cut into large pieces, small fruits are laid whole. According to the recipe, when paprika is fried, meaty varieties are chosen.

Garlic is thrown whole into preservation. Very large cloves are cut lengthwise into 2 parts.

How to properly prepare containers for the start of the process?

Jars are washed with soda, sterilized over steam, in the oven.

The most delicious cooking methods

There are many delicious recipes in Armenian cuisine. Paprika is covered with whole fruits, slices. It is boiled in a marinade or fried, and then poured with brine. Pickled hot peppers, the finished product is called "Lamb's horn".

Whole Armenian bell pepper

Prepare 5 kilograms of paprika. Free from stalks, seeds. Cilantro (100 grams), parsley (100 grams) are washed under running water. Lay out on a towel to dry.

For the marinade, boil 1 liter of water, add ½ liter of apple cider vinegar 6%, 250 grams of sugar, 100 grams of s alt, ½ liter of oil.

20 pieces of allspice are thrown from spices, the same amount of black peppercorns, bay leaf - 7 pieces.

As soon as the marinade boils, lower the paprika in parts. After 5 minutes, they pull out, load the next batch. So until the fruits run out. While the vegetables are cooling, prepare 250 grams of garlic. The teeth are cut lengthwise into 2 parts.

Fruits are filled with herbs, garlic, stacked in layers in jars. The marinade is brought to a boil, the containers are poured over the shoulders, sterilized (half-liter jars - 10 minutes).The containers are taken out, corked, turned upside down. You don't need to warm up. Vegetables turn out delicious, just “eat your mind”. Yield - 15 half-liter or 7 liter jars.

Slices option

In the recipe, when the paprika is cut into pieces, the same ingredients are used. Only instead of parsley use 100 grams of celery. Greens give the marinade an exquisite piquancy. Pieces in oil are served as an appetizer in winter.

With hot peppers

Thrill-seekers will love the improved recipe with the addition of hot peppers. It is cut into rings, added to the marinade.

Armenian fried peppers

Paprika is washed and dried well. Prepare a frying pan, pour a little oil and gradually fry whole fruits (500-600 grams) with tails. The skin is carefully removed.

Bay leaf, peppercorns are placed in sterilized jars at the bottom. Fill with paprika on top. Sprinkle each layer with chopped garlic, hot peppers, cut into rings.

In a half-liter jar, you need to add 3 teaspoons of sugar, 1 tablespoon of grape vinegar 6%, 1 teaspoon of s alt. Pour boiling water, put to sterilize for 20 minutes. The containers are pulled out, clogged with metal lids. It is not necessary to insulate with a blanket.

Armenian pickled peppers "Lamb's horn"

A great addition to borscht - marinated hot pepper or "Lamb's horn". 7 pods are prepared for a half-liter jar. Rinse them under water and dry. Put on gloves and cut into pieces. Place food in containers. Top with marinade. Five hundred milliliters of water is brought to a boil, 2 tablespoons of s alt are thrown, 50 milliliters of apple cider vinegar 6%, 100 grams of honey, 2 bay leaves.

Banks are poured, set to sterilize for 15 minutes. The starting point starts from boiling water in a saucepan.

Storage rules

Preparations for the winter not only need to be made tasty, but also properly stored. All sterilized pickles are stored at 20 degrees.

Preservation without sterilization is stored in the basement, refrigerator.

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