Georgian pickled bitter pepper for the winter: Tsitsak recipes with photos

Hot peppers are rarely closed for the winter. This is mainly done by those who love very fatty and hearty dishes. The snack described below has a unique property: it improves the palatability of many products. Real gourmets always have a couple of cans of pickled peppers on hand. These small pods differ from their counterparts in extraordinary juiciness. There are several ways to cook at home.

Benefits of pepper and contraindications for use

Words that pepper is the king of vitamins are on everyone's lips. This is due to the fact that it is this vegetable that holds the record for the content of vital vitamin C.In addition to it, pepper is saturated with many vitamins, beta-carotene, potassium, iron, phosphorus and choline. According to scientists, replenishment of the daily intake of vitamin C is possible by eating 30-50 grams of hot peppers.

Despite the extremely beneficial composition of the vegetable, many are of the opinion that this product is harmful. It should be noted that this is erroneous. The use of chili in small quantities will have a positive effect on the circulatory system, respiratory organs. A small pepper is also useful for people suffering from high myopia and who want to get rid of extra pounds: Tsitsak is an active "fighter" against cholesterol.

Bitter pepper is also useful for beauty. Improving hair growth, strengthening hair follicles, fighting cellulite - all this is within the power of pepper.

This is an active stimulator of the hormone of happiness - endorphin. Due to its increased production, the functioning of the immune system improves, stress disappears, and pain sensations decrease.

Tsitsak also has contraindications. First of all, it should be excluded from the diet of people suffering from high blood pressure. You can not indulge in spicy dishes and people with diseases of the gastrointestinal tract, liver, prone to allergies and pregnant women.

All categories of gourmets should be careful when eating Georgian pickled peppers in the hot season.

Georgian hot pepper recipe

Georgian cuisine is very original in the choice of seasonings and spices. Representatives of this nationality are well versed in snacks, including spicy ones, and know how to cook them. Georgian-style pickled pepper is found in almost every home. Georgians can learn how to cook it correctly.

To cook Georgian Tsitsak pepper, you should have the following ingredients on hand:

2.5 kilograms of hot pepper;
lots of celery and parsley;
4 - 5 bay leaves;
150 - 170 grams of garlic;
0.25 liters of vegetable oil;
3.5 tablespoons of s alt;
3 tablespoons of sugar;
0.5 liters of table vinegar.

Preserve peppers for the winter in Georgian as follows:

Preparing the pods for pickling. To do this, it is necessary to cut them at the base so that the brine quickly penetrates into all parts.
Preparing the marinade. In a saucepan, mix water, vegetable oil, sugar, s alt. Vinegar, laurel are added to the mixture, and everything is brought to a boil.
Cooking the pods. They should be dipped in boiling brine and boiled for 6 to 8 minutes, constantly stirring and turning. This will ensure uniform cooking and soaking. After the specified time, the fruits should be put in a bowl or sieve and let the water drain.
Saturation of s alty marinade with spices. After the fruits are extracted, it is necessary to turn on the stove again, on which the marinade is cooked. Finely chopped aromatic herbs are added to it: parsley, celery, garlic, after which the mixture is boiled again.
Preservation. Boiled marinade must be used immediately for its intended purpose. They pour pepper folded into a large bowl. The container should be filled to the very brim so that there is no air left. Oppression should be placed at the top.
Marinating. The blank is placed in the refrigerator for 24 hours, after which the pods are laid out in jars and sent for storage in a dark, cool place.

All pickled vegetables are very popular in Georgia. Hot pepper Tsitsak, pickled for the winter in Georgian style, was no exception. Pepper can be stored for several months. Men love this recipe very much.

The appetizer goes well with dishes such as lobio, all types of meat (pork, beef, lamb). Canned pepper is good to add to soups, pilaf, meat dishes. S alting it is quick and easy.

Roasted hot peppers

Chili, pre-fried before canning, is an excellent appetizer and an excellent addition to all meat and fish dishes. The cooking process is simple and straightforward. The Georgian version of the dish is characterized by a slight spiciness and a sweet and sour marinade in which pickles are prepared.

Before marinating fried chili, there are a few things to pay attention to:

For roasting before canning, choose varieties with good meatiness.
Using pods of different colors, you can get a snack that is not only tasty and original, but also beautiful.
To preserve the taste and real aroma, it is recommended to fry the fruits whole, without removing the seeds and without cutting the stalks.
For frying, use a large amount of refined sunflower oil, otherwise the fruits will burn.
In some cases, housewives pre-bake peppers in the oven before frying them.

To make fried s alted peppers you will need:

15 bitter fruits;
5 tablespoons of honey;
0.08 liters of table vinegar;
a head of garlic and a bunch of parsley;
sunflower oil.

We preserve in this order:

Prepare the peppers. It is better to cut the tails to a length of 1.5 - 2 centimeters, it is better to leave the seeds. Peppers must be dry, because when placed in hot oil, a lot of spatter is formed. In addition, under the pressure of steam, Tsitsak may crack.
The pepper should be fried. This is done in a large amount of vegetable oil. You should fry until a crust appears, if you have a grill, you can use it.This option is the best because it allows you to cook fried Tsitsak without using a lot of oil.
Preparing the marinade. Garlic, honey, herbs and vinegar are added to the oil left over from frying. When pouring pepper with this mixture, it should be remembered that Georgian pepper should be infused for the winter for at least a day. If there is not enough brine, you can dilute it with boiled water.
After the time has elapsed, the fruits are laid out in jars and sent for storage in a cool place. It is better if it is possible to store blanks in the refrigerator.

Regularly harvesting hot peppers for the winter, you can be sure of maintaining immunity, good mood and good he alth.

If traditional recipes start to get boring, there are always options. For example, part of the volume of a jar can be filled by marinating bell peppers in it for the winter.