How to pickle hot peppers for the winter without sterilization: the best recipes and recommendations for closing jars

Hot peppers have long been used in oriental cuisine to prepare seasonings and sauces for meat and fish dishes, soups, side dishes and salads because of its spicy taste. In small quantities, canned pepper has medicinal properties, strengthens the immune system, fights pathogenic microorganisms, and contains many useful substances and vitamins.

Housewives are happy to preserve hot peppers, since the recipes for cold preservation are simple and accessible. In this article we will tell you how to pickle hot peppers for the winter without sterilization.

Features of canning hot pepper

bitter fruit in blanks does not lose its taste, but, on the contrary, is enriched with the aromas of other spices and herbs used in pickling.

Attention! For canning, use clean, undamaged jars. The covers can be either nylon or tin with threads. They are also pre-washed.

For canning, choose peppers with elastic, elastic skin, without putrefactive spots.. The size of the fruits should be the same to make it easier to stack them. Color may vary. For example, red, yellow or green peppers are placed in a container and alternated to make beautiful preparations.

Vegetables are washed and dried. In some recipes, the stalks are removed, and the skin of the pods is cut or punctured. For other preparations, the seeds are removed and the fruits are cut into pieces.

Reference. The varieties Magic Bouquet, Burning Nose, Zmey Gorynych, and Mother-in-law's Tongue are considered the juiciest for pickling.

Recipes for pickling hot peppers without sterilization

There are many pickling recipes this piquant fruit. Let's look at the most popular of them.

Homemade hot pepper

This is a simple homemade recipe for pickling hot peppers.

Ingredients:

• pepper – 1.5 kg;
• filtered water – 1.5 l;
• rock salt – 60 g;
• fresh dill – 1 g;
• garlic – 6 cloves;
• horseradish - 3 leaves;
• black currant and cherry - 8 leaves each.

Use disposable gloves to prevent pepper juice from getting on your skin and causing irritation.

Preparation:

1. Place some spice leaves, garlic and dill on the bottom of clean jars.
2. Using a fork, make a few holes in the skin of washed peppers with the tails removed.
3. Place the pods compactly in a jar, covering them with the remains of horseradish, currant and cherry leaves.
4. Stir salt in water until completely dissolved and boil.
5. After boiling, remove, cool slightly and pour the resulting brine over the pods.
6. Secure the oppression and place it in a cool place for 14 days.
7. Then seal the containers with nylon lids and place in the refrigerator.

How to salt hot peppers with garlic and dill

This is a great snack with a special flavor.

Compound:

• pepper – 0.7 kg;
• filtered water – 1 l;
• salt – 1 tbsp. l.;
• sugar – 2 tbsp. l.;
• garlic - two heads;
• laurel – 4 l;
• dill - to taste.

Preparation:

1. Pierce the washed vegetable with a fork at the base of the pod.
2. Wash the greens and separate the leaves from the branches, divide the garlic into cloves.
3. Place everything in a bowl, pour hot boiled water for 5 minutes and close the lid so that the aroma of spices permeates the fruits.
4. Drain the water and repeat the procedure 4 more times.
5. Prepare the marinade: when the aqueous saline solution with sugar and spices boils, add vinegar, cook for another 3 minutes, remove from heat and cover with a lid.
6. Place peppers, garlic and herbs from the marinade solution into jars.
7. Then fill the contents of the jars with the cooled marinade to the very top and seal with lids.

Spicy hot pepper twist without salt

Hot peppers in oil sauce without salt are used both as an independent dish and as an ingredient for main courses.

Compound:

• garlic - two heads;
• vegetable oil – 0.25 l;
• laurel – 2 leaves;
• spices - optional.

Preparation:

1. Place spices, garlic, bay leaf in a pan, add vegetable oil.
2. Cook over low heat for 20 minutes. Remove the garlic and bay leaf and place in jars.
3. Add hot pepper to the sauce and simmer over low heat for about ten minutes.
4. Transfer the mixture into jars and close the lids.

Marinated Georgian hot peppers in tomato juice

This preparation is used as a dressing for borscht and as a side dish for meat dishes.

Compound:

• 2.5 liters of tomato juice from fresh tomatoes;
• 1 kg hot pepper;
• 30 g salt;
• 90 g sugar;
• ¼ tsp. black pepper;
• 1 tbsp. l. crushed garlic;
• 1 tbsp. l. vinegar;
• 1.5 tbsp. vegetable oil;
• 5 laurel leaves.

Preparation:

1. Squeeze juice from fresh tomatoes.
2. Prepare hot peppers, remove stems and seeds.
3. Add salt, sugar and bay leaf to tomato juice, cook over low heat for 30 minutes.
4. Place the pepper fruits in boiling tomato juice and cook for about twenty minutes.
5. Remove the bay leaf, add vegetable oil, garlic, vinegar and leave on low heat for another 3 minutes.
6. We carefully take out the fruits, put them in prepared jars and fill them with tomatoes.
7. Close with lids and put in a cool place.

With vinegar and honey

This option is quick to prepare and can be stored for a long time without losing its taste.

Ingredients:

• 0.4 kg pepper;
• 100 ml apple cider vinegar;
• 30 g honey;
• 120 g of Provençal herbs.

Preparation:

1. Place the washed and dried fruits in jars.
2. Mix vinegar, honey and herbs and add to pepper.
3. Close the jars with lids and put them in a cool place.

Pepper pods in spicy marinade

Pickled hot peppers will diversify the taste of everyday dishes and decorate the festive table.

Compound:

• 0.35 kg pepper;
• 50 ml apple cider vinegar;
• one head of garlic;
• 3 sprigs of dill and cilantro;
• one sprig of mint;
• 0.5 l of water;
• 1 d.l. salt;
• 1.5 tbsp. l. coriander beans;
• 1 d.l. Sahara;
• 1 bay leaf;
• two dried cloves.

To sufficiently soak the fruits in brine, it is recommended to pierce the pods in several places with a fork or knife.

Preparation:

1. We wash the pods and herbs, peel the garlic. We pierce the pepper near the base and put it in jars.
2. Pour hot boiled water over the vegetables, leave for 5 minutes with the lid closed and pour the water into the sink. Pour boiling water and repeat the procedure 5 times.
3. Mix the ingredients in a saucepan, add water and put on fire.
4. Boil the prepared marinade for three minutes. Then add vinegar and cover with a lid for 5 minutes.
5. We put the fruits in jars, fill them with brine, seal them and leave them in a warm place for a day. Then we put it in the refrigerator.

Hungarian pepper

For this recipe, it is better to use wax pepper, which has a sweet and sour, but at the same time spicy taste.

Ingredients:

• 0.5 kg pepper;
• two heads of onions;
• 3 tomatoes;
• 0.22 l vegetable oil;
• 30 g salt;
• 30 g sugar;
• 2 cloves of garlic;
• 15 ml vinegar;
• 20 g dry paprika.

Preparation:

1. To reduce excessive heat and bitterness, remove the stem and seeds from the pepper. In a separate bowl, mix vegetable oil, chopped onion and garlic, add paprika and other herbs to taste.
2. Using a blender, puree the tomatoes until smooth.
3. Pour the mixture over the pods, cover and leave for 2 hours.
4. Add salt and sugar to the boiling brine, cool and pour in vinegar.
5. Pour the brine over the fruits and cover with a lid.

How to roll up jars without sterilization

The cold canning method is popular because of its simplicity. and a small investment of time, but has some features.

How to roll salted hot peppers under a nylon lid

For cooking pickling hot peppers Without sterilization, processing of containers is excluded from the classical method.

The peculiarities are that the vegetable is poured with hot boiled water several times for 5 minutes, repeating the procedure several times.

To prevent mold from appearing, add vinegar, salt and sugar.. Store canned peppers prepared without sterilization in the refrigerator.

Conclusion

When canning without sterilization, most of the vitamins and nutrients are preserved. This helps maintain immunity and good mood on frosty days.

The cold method of canning hot peppers is attractive due to its simplicity and time saving. The vegetable retains a fresh taste, enriched with spices.

A variety of preparations will add color to the gastronomic palette of everyday dishes and will decorate the festive table.