Spicy pepper for the winter: cooking recipes with and without sterilization, with photo

After harvesting a good harvest of pepper, it's time to process it. Today, there are many options for recipes with this ingredient, so you can choose the most preferred one. Some of them make it possible to quickly obtain pickles, for which it is not necessary to spend time on sterilization. To save energy, it is recommended to familiarize yourself in advance with the most popular recipes for making spicy peppers for the winter.

Choosing the best varieties of peppers for blanks

The right choice of pepper is the key to getting a delicious treat.An important role is played by the taste of the vegetable, its size and wall thickness. To prepare lecho, it is recommended to pay attention to the juicy yellow and red varieties of the plant, they look more bright and appetizing when ready. For such recipes, large and juicy fruits are chosen, as they benefit in terms of juiciness and taste, and also facilitate the process of preparing raw materials.

For marinades, it is recommended to take smaller vegetables - they are easier to fit in jars and do not lose their appearance after heat exposure. For conservation, choose peppers with a wall thickness of at least 4 millimeters, in the taste of which there is a slight bitterness and sweetness prevails. The weight of fruits from 80 to 150 grams is considered optimal. The best varieties for lecho and canning include:

1. Vanguard - a large variety with fruit weight up to 450 grams; juiciness and fleshiness make it ideal for making lecho and marinades; wall thickness - from 6 to 7 centimeters.
2. Adept is a vegetable of universal use, fruit weight - up to 110 grams, wall thickness - from 6 to 6.5 centimeters.
3. Bogdan is a late-ripening variety that gives off bright yellow peppers, weighing up to 250 grams and wall thickness - from 6 to 8 centimeters.
4. Ideal - peppers are red in color and weigh up to 150 grams; a feature of the variety is its sugar content.

Some recipes require special varieties, traditional varieties are not suitable. These include cooking options for spicy preparations that involve the use of hot or hot peppers.

Preparing the necessary ingredients

Mature fruits are used for blanks, with a smooth smooth surface, without signs of rot and damage. Peppers are thoroughly washed and excess items and debris are removed. If necessary, cut off damaged areas.

The processing method depends on the type of recipe, so different options are possible. When processing traditional varieties of pepper, the base is cut off, the core and seeds are removed. For spicy recipes, whole fruits can be used. The most commonly used types of cuts are:

• fruits with base removed;
• 2 slices or more;
• circles.

Harvest should be used immediately after harvest, as long-term storage leads to loss of appearance and quality characteristics of peppers.

Methods for making spicy peppers

Today there are a large number of recipes for preparing peppers for the winter. They may involve preservation of vegetables whole or cut into pieces, solo performance or with the addition of other vegetables.Often the vegetable is stewed with squash, zucchini, carrots, tomatoes and then rolled into jars.

Regardless of the recipe chosen, there are a number of rules to follow that will allow you to get a delicious treat and keep it throughout the season. The main ones include:

• cleanliness - not only jars are thoroughly washed, but also all kitchen utensils, including spoons and knives;
• speed - containers are sterilized immediately before placing the product in them; if after processing the lids have cooled down, then they are boiled again for at least 10 minutes;
• quality - raw materials must be taken without flaws and signs of rot, "companion" vegetables must be free of cracks and damage.

Recipe features should be taken into account. Some suggest using large, thick-walled peppers, while others recommend thin-walled peppers.

Pepper in oil

A vegetable according to this recipe is suitable as an independent dish, it is possible to use it as an ingredient in the preparation of various dishes. For the blank you will need:

• pepper - 6 kilograms;
• s alt - ½ cup;
• vegetable oil - ½ cup;
• 6% vinegar - ½ cup;
• garlic - 1 head;
• greens - dill and parsley.

The vegetable is cut into equal parts, placed in a saucepan and oil is poured on top. Achieve even distribution of s alt and sugar. Boil the vegetable mixture for 20 minutes, not forgetting about constant stirring. At the end of the process, finely chopped garlic is added, and vinegar is poured in. The mixture of vegetables is left to boil for another 5 minutes, after which it is laid out in sterile containers and covered with lids.

In sweet and sour marinade

This recipe is an ideal snack option that has a sweet and sour taste. The piquancy is given by the honey present in the composition. Main Ingredients:

• pepper - 2.5 kilograms;
• water - 450 milliliters;
• sunflower oil - 85 milliliters;
• sugar - 175 grams;
• s alt - 1.5 tablespoons;
• vinegar 9% - 150 milliliters;
• honey - 1.5 tablespoons;

To add brightness, it is recommended to take yellow and red varieties of pepper, this combination increases the appetizing of the workpiece. The vegetable is cut into 2-4 parts depending on the size, the membranes are carefully removed and washed. The bars, if desired, are cut into small cubes, cooking in the form of slices is acceptable.

All ingredients, except pepper, are mixed and marinade is prepared. At the moment of boiling, vegetables are carefully lowered into the liquid, boiled for 10 minutes, until a soft structure is obtained, or 7 minutes, for a crispy snack.

It is recommended to take jars of 0.5 liters, the average consumption for each of them will be 800 grams of pepper. The workpiece is laid out after thorough sterilization of the containers. The final stage of work is the procedure of rolling up and keeping the cans upside down to cool under cover.

In a tomato

You can marinate the whole vegetable in tomato juice. Such a blank can be used as an appetizer, or as a basis for stuffing with meat or vegetables. For the blank you will need:

• sweet pepper - 3 kilos;
• tomatoes - 2 kilograms;
• s alt - 1.5 tsp;
• vinegar - 0.5 teaspoon.

Whole tomatoes are washed, the stalk area is removed, and then passed through a meat grinder. The tomato mixture is boiled for 15 minutes and s alt is added at the end. The peppers are washed, the core is removed, whole, placed in a container and boiled for 20 minutes. After that, vinegar is added, the peppers are evenly distributed over the jars, pour the marinade on top and cover with lids.

Pickled Spicy

Spicy food lovers will love this recipe. The total cooking time is 45 minutes, 15 of which will be required to prepare the red pepper and 30 for the cooking procedure. For 1 can of 300 milliliters, you will need:

• red hot pepper - 10 pieces;
• cilantro, dill - 3 sprigs each;
• mint - 1 sprig;
• garlic - 1 head;
• grape vinegar - 100 milliliters;
• seasoning - 2 teaspoons coriander, 6 black and 3 allspice peas, 2 cloves;
• bay leaf - 3 leaves;
• s alt - 2 teaspoons;
• sugar - 1 teaspoon.

The greens are pre-treated, only the leaves are taken - the stems are not suitable for the recipe due to their roughness. Spicy herbs and peeled garlic need to be finely chopped.

For cooking use fully prepared, without green veins, pepper pods, they do not have to have the correct shape. Vegetables are pierced with a thin blade of a knife through the stalk area, otherwise air will accumulate in the cavity.Vegetables are laid out in a container, water is added and boiled under the lid for 3 minutes.

Next, the fire is turned off and the vegetable is kept in a hot solution for 15 minutes.

Put the container on fire, add 300 milliliters of cold water, sugar, s alt, a full list of seasonings, garlic and herbs. At the moment of boiling, grape vinegar is introduced. The use of the usual leads to a loss of aroma, so the essence is not used. For 3 minutes, the pan is kept on fire, allowed to brew for 15 minutes and the contents are laid out in pre-sterilized jars.

Canned, not sterilized

The canning recipe allows you to get a delicious cold appetizer and requires a minimum of time, as it does not involve a sterilization process. For cooking, a sweet thick-walled vegetable is used. The following ingredients are required:

• pepper - 3 kilograms;
• sugar - 1 cup;
• s alt - 1 tablespoon;
• vinegar 6% - 1 cup;
• vegetable oil - 1 cup;
• peas, bay leaf - 3 each;
• water - 1 liter.

Peppers are washed, de-seeded, cut into slices. Pour water into a large saucepan, add the main ingredients, except pepper, bring the liquid to a boil. Vegetables are placed and boiled for 5 minutes, after which they are laid out in jars as quickly as possible and rolled up.

Georgian style for winter

The piquant taste of Georgian appetizers goes well with side dishes and meat dishes. The time to prepare the workpiece is minimal, since jars do not need to be sterilized. For 2 cans, 0.5 liters each, you will need:

• sweet pepper - 1 kilo;
• parsley - 1 bunch;
• sunflower oil - 5 tablespoons;
• sugar - 2 tablespoons;
• s alt - 1 tablespoon;
• garlic - 1 head;
• vinegar - 2 tablespoons;
• hops-suneli - 1 tablespoon.

The chopped vegetables are put in a container, garlic is squeezed on top. Finely chopped greens, seasonings, sugar, s alt and oil are added. The mixture is well stirred, and then left for an hour. After that, the procedure is repeated, the container is placed on the fire for cooking for 15 minutes, after which vinegar is added. The thoroughly mixed appetizer is laid out in pre-treated jars and rolled up.

S alting hot peppers

In order to s alt a vegetable according to this recipe, it is better to take green varieties. In the classic version, only celery is supposed to be used, if desired, mint, dill or cilantro can act as an additional ingredient, which will give the workpiece a richer taste. The recipe calls for the following ingredients:

• pepper - 1 kilo;
• water - 3 liters;
• s alt - 0.25 kilograms;
• bay leaf - 7 pieces;
• garlic - 1 head;
• celery - 150 grams.

Marinade is prepared from s alt, spices and water. After cooling, the vegetables are poured with a solution, they are placed under oppression. As it is often used a plate pressed on top of a jar of water. After 15 days, the vegetables are laid out in jars pre-treated by sterilization.The remaining marinade is boiled and poured into containers, which must be closed with nylon lids on top.

Rules for storing blanks with pepper

Blanks with pepper rolled up in jars are removed to a place of permanent storage only after they have completely cooled down. For this, cellars or loggias are most often used; for direct consumption, preservation is stored in the refrigerator.

The following rules should be observed:

• the room must be dry, high humidity will cause rust on metal covers;
• tanks should not be exposed to sunlight, otherwise the product will start to deteriorate;
• before you remove the workpiece, you should check the tightness, for which the jar is turned over and the absence of leakage is controlled;
• when turbidity, mold, foam or other suspicious manifestations appear, you must throw the blank away and not risk your own he alth.

The recommended shelf life for marinades is 1 year, but properly processed vegetables can last longer.

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