Pickled hot peppers: top 10 simple recipes for the winter at home

Hot pepper has several additional names. You can often find references to chili peppers or hot peppers - they mean the same thing. When canning hot peppers, its special taste characteristics are taken into account, pickled, dried or dried vegetables are prepared. To do this, different conservation technologies are used. The shelf life of the blanks depends on the choice of cooking methods.

Specific pickling hot peppers for the winter

Pickling is the most famous way of harvesting hot peppers. The main components of pickling are acids and s alt.They are responsible for preventing the development of microorganisms, and also allow you to save the workpiece for a long period of time. For marinades, additional components are selected, they improve the taste characteristics.

When pickling, peppers are used whole, due to their small size, or cut into several parts, as indicated in the recipe.

Information! Small parts of the vegetable marinate faster than whole ones.

How to choose and prepare vegetables

Protective gloves are used to select a vegetable so that the bitterness does not provoke burns on the fingers. Whole, red, ripe specimens are chosen for pickling. Before cooking, they are washed, then dried with a dry towel.

Preparing containers before starting the process

Glass jars are prepared for pickled hot peppers. They are washed and then sterilized. When preparing, take into account that the jars must be hermetically sealed with suitable lids.

Recipes for pickling at home

Preparation of pickled peppers involves the addition of various components that affect the overall taste of the workpiece. This marinade is suitable for family feasts in winter, used as an addition to main courses.

Easy way with honey without sterilization

To harvest 1 kilogram of pepper, take 150 grams of honey and 300 milliliters of vinegar. In order to marinate parts of the vegetable, honey is poured onto the bottom, then whole, washed peppers are tightly packed, poured with vinegar. Close the lid tightly, shake, turn upside down, leave to marinate.

Chili peppers with onions in jars

Hot chili is taken in equal proportions with onions. Onions are fried until golden brown, chopped chili is added to it. Fry over low heat until soft, then add chopped garlic, basil to taste. S alt, pepper. This mixture is stored in glass jars.

Marinating hot peppers in vinegar in a cold way

For marinade take vinegar, s alt and sugar to taste. The components are boiled with water, then the prepared pepper is poured over the cold marinade. Stored with prior sterilization.

Adjika with red pepper and jalapeno with tomatoes

For adjika, take the jalapeno variety. Ingredients calculation:

• jalapeno - 3 pieces;
• Bulgarian - 3 kilograms;
• vegetable oil - 250 milliliters;
• garlic - 250 grams;
• tomato puree - 1 kilo;
• s alt, sugar, parsley.

All ingredients are crushed and gradually boiled over low heat, then poured with tomato. S alt, sugar and herbs are added to taste. After preparation, the mixture is poured into sterilized jars, twisted with lids.

Armenian pickled green peppers

4 kilograms of chopped green pod is covered with chopped garlic mixed with s alt, covered with oppression and left to marinate for 12 hours. After that, the mixture is transferred to dry, clean glass jars.

Preparation in tomato juice

Tomato juice is mixed with vinegar according to the formula 3:1. This composition is poured into chopped slices, boiled for 15-20 minutes. Then the jars with blanks are sterilized.

Bitter pods marinated in oil

250 milliliters of oil is heated with 10 cloves of garlic, 100 grams of sugar, 100 grams of s alt, 250 milliliters of table vinegar. About 2 kilograms of chopped bitter pods are poured into the marinade, boiled. After that, the marinade is cooled.

With squash and chili

Squash cut into strips, mixed with tomato slices. Dressed with a mixture of chili, garlic, s alt and sugar. The ingredients of this salad are taken in arbitrary proportions - it depends on preferences. The filling is prepared from 9% vinegar with water, taken equally.

Hot pepper without vinegar

Slices can be marinated in lemon juice with s alt. This appetizer is prepared before consumption. You can save it for the winter under the condition of double sterilization.

Korean Pickled Peppers

Marinade is prepared according to a separate recipe:

• water - 400 milliliters;
• vinegar - 70 milliliters;
• garlic - 1 head;
• s alt, sugar - to taste.

Marinade is boiled, pour 1 kilogram of peppers, bring to a boil. The pickled vegetable is ready in 2-3 days.

How to store and how much?

Blanks are stored until winter only when they are sterilized and sealed with boiled lids. The shelf life of such canned food can be from 3 to 6 months.

Blanks without additional processing are stored on the bottom shelf of the refrigerator for no more than 2 weeks.

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