Finger-licking hot peppers for the winter: recipes with photos and step-by-step cooking instructions

Most thrifty housewives love to spend time in the kitchen, creating and inventing a variety of snacks and pickles for the winter. Hot peppers are an indispensable attribute of many delicious recipes. And this is not surprising: the vegetable gives dishes an incomparable piquant aroma and pungent taste.

The fruit is publicly available and very useful. There are a lot of options for preserving bitter and hot peppers. We will share simple and delicious recipes with photos. Real jam!

“Appetite” preparation for the winter from red hot peppers with tomato sauce

There are a lot of “Appetitka” recipes; in addition to the pepper itself, various vegetables, herbs, and spices are added. One of the simplest snack options is with tomato sauce.

Fruits must be smooth, without rough surfaces, spots, cracks or other damage. Only in this case the snack will turn out delicious and will decorate the table.

Attention! To prevent your hands from burning, protect them with gloves.

Components:

• fresh tomatoes – 1.5-2 kg;
• red hot pepper – 1 kg;
• vinegar essence 9% – 30 g;
• sugar – 1/3 tbsp.;
• vegetable oil – 1/4 cup;
• salt - to taste.

Preparation:

1. Cut off the stalks at the base of the peppers - about 1 cm. Pierce them in several places with a toothpick.
2. Scald the tomatoes with boiling water to make it easier to remove the skin. Scroll them through a meat grinder or in a blender.
3. Place the resulting tomato juice over medium heat, bring to a boil and simmer for another 15 minutes.
4. Next, pour sugar, salt into the juice, pour in vinegar, oil and put the peppers into the resulting mixture. Boil for 15-20 minutes.
5. Distribute the resulting snack into sterile jars. It is better to use a 0.8-1 liter container with a wide neck. Close the jars, turn them over and leave to cool.

Hot peppers marinated whole in jars for the winter

This preparation is an excellent alternative to fresh pepper, only much tastier.. A few jars of this snack will definitely come in handy in winter. Peppers can be of any variety and color, small and thin - they will marinate faster.

Components:

• hot pepper pods – 0.8-1 kg;
• garlic – 2 heads;
• black peppercorns – 10 pcs.;
• allspice peas – 10 pcs.;
• wine vinegar or regular 9% – 250 g;
• salt – 35 g;
• sugar – 35 g;
• a little bit of any greenery;
• coriander – 35 g.

Preparation:

1. Prepare hot peppers, sort and rinse. Damaged fruits should not be used. Prick each peppercorn at the base with a toothpick to release excess air.
2. Place the fruits in a large saucepan, add water and bring to a light boil.
3. Prepare the marinade: heat 1 liter of water, add salt, sugar, whole slices of peeled garlic, chopped herbs, coriander and peppercorns. Pour in vinegar. Boil for about 3 minutes, turn off the heat and let the marinade steep for 15-20 minutes.
4. After the marinade has cooled slightly, remove the garlic and herbs from it and place them in pre-prepared sterile jars. Add the boiled pods and fill to the top with marinade.
5. Close the jars with lids and cover with a blanket. After cooling, store in a cool place.

Armenian marinated hot peppers with herbs

Armenians are famous for their love of spicy and juicy food. Fans of Armenian cuisine will love this hot pepper recipe.. It goes well with vegetable salads, kebabs, baked fish and many other dishes.

Ingredients:

• hot pepper pods – 800 g;
• vinegar essence 9% – 50 ml;
• parsley – 30 g;
• dill – 30 g;
• cumin – 30 g;
• celery – 50 g;
• garlic – 10-12 cloves;
• water – approximately 1.5 l;
• salt – 60 g.

Preparation:

1. Discard spoiled peppers, rinse all ingredients thoroughly, finely chop the garlic or pass through a press.
2. Bake the whole peppers in the oven until soft, about 10-15 minutes.
3. Place the pods into prepared jars, alternating peppers with chopped herbs and garlic.
4. Put water on the fire, pour in vinegar, add salt and bring to a boil.
5. Distribute the finished marinade into jars, close and put in a cool place.

Take note:

How to deliciously prepare Tsitsak pepper for the winter

Hot peppers cold marinated in vinegar

Canned hot peppers in oil

This beautiful and savory appetizer will be a delicious addition to mashed potatoes or rice and will decorate the holiday table.

Ingredients:

• hot pepper pods (it is advisable to take different colors for effectiveness) – 2 kg;
• sugar – 50 g;
• refined vegetable oil – 450 ml;
• fresh parsley – 50 g;
• salt – 20 g;
• vinegar 9% – 10 ml;
• khmeli-suneli seasoning – 40 g.

Recipe:

1. Wash the colorful peppers, cut off the tails, dry and cut into large pieces.
2. Pour oil into a hot frying pan and arrange the chopped fruits.
3. Add salt and sugar.
4. As soon as the peppercorns become slightly soft, add finely chopped parsley, vinegar and hop-suneli seasoning to them. Stir and simmer over low heat with the lid closed for 15-20 minutes.
5. Place the prepared snack into pre-sterilized jars and roll up the lids.

Stuffed hot pepper

Peppers are stuffed with cheese, vegetables, and fruits. This recipe uses carrots as a filling.

Components:

• hot pepper fruits – 1.5-2 kg;
• carrots – 1 kg;
• onions – 1 kg;
• vinegar essence 70% – 1 tbsp. l. (for one 2 liter jar);
• salt – 10 tbsp. l.;
• sugar – 8 tbsp. l.;
• black peppercorns – 1 tsp;
• allspice peas - 1/2 tsp;
• clove seasoning – 3 buds;
• bay leaf – 3 pcs.;
• tomatoes – 3-4 kg (for making tomato juice).

Preparation:

1. Prepare the pepper fruits, rinse and dry.
2. Wash the tomatoes for tomato juice well, chop finely or grind them in a blender, and grind the resulting pulp through a sieve. Place the released juice over medium heat, bring to a boil and then cook for another 20 minutes, skimming off the foam periodically. Next, pour all the above spices into the juice, except for the bay leaf.
3. Finely chop the onion, chop the carrots on a medium grater. Fry it with onions in a frying pan, adding bay leaves. When the vegetables are ready, remove them.
4. Fill the peppers with vegetables, place in a large saucepan, add water and cook for 5-7 minutes, then distribute into sterile jars.
5. Boil the juice again, remove all the spices from it and pour it into jars through a sieve, leaving a little space. Pour vinegar into each jar on top, roll up the jars, cover with a blanket and, when they have cooled, put them away for storage.

Pepper in vinegar “Easy and simple”

Hot peppers marinated in vinegar in this way will remain crispy and will not lose their pungency. Thanks to this processing method, the snack will last until the next harvest.

Ingredients:

• hot or hot peppers – 1.5-2 kg;
• vinegar 9% (wine, apple, balsamic) – 1 l;
• water – 1 l;
• salt – 200 g.

Preparation:

1. Rinse the vegetables and dry with a paper towel. If you prefer spicier snacks, you don't have to remove the stems and seeds.
2. Dilute vinegar with water and stir.
3. Pack the peppers tightly into prepared jars and sprinkle them with salt.
4. Pour brine over the vegetables, close the jars and let them brew for 2-3 weeks in the refrigerator.

Spicy pepper seasoning with walnuts

This recipe describes the preparation of adjika. It is called vitamin paste, and if you add walnuts to the snack, the benefits of this seasoning will double.

Components:

• red hot peppers – 1 kg;
• peeled walnuts – 500 g;
• garlic – 400-500 g;
• ground coriander – 60 g;
• salt – 150 g;
• khmeli-suneli seasoning – 100 g;
• a pinch of cinnamon.

Preparation:

1. Rinse the fruits and dry them from moisture - thanks to this, the snack will be stored longer. Remove the seeds from the pods and cut off the stalks.
2. Pass pepper pods, nuts and peeled garlic through a meat grinder or crush with a blender.
3. Mix the resulting mass with coriander, cinnamon and hop-suneli seasoning, then twist everything again.
4. Add salt and mix well.
5. Place the preparation in clean jars and store in a dark, cool place.

Read also:

Spicy hot pepper snacks

Recipes for preserving and drying hot peppers

"Spark" for the winter

“Ogonyok” is sauce No. 1 for spicy lovers. It has a lot of names, as well as cooking methods. Only the spicy taste and tomatoes as the main ingredient remain unchanged.

Components:

• ripe tomatoes – 5 kg;
• red chili pepper – 3-4 pods (depending on the desired spiciness);
• garlic – 1 head;
• sugar – 250 g;
• salt – 20 g;
• vinegar essence 9% – 50 ml.

Preparation:

1. Grind the vegetables in a meat grinder or blender. If you leave the seeds in the chili, the snack will be more flavorful.
2. Add sugar, salt and vinegar to the prepared mixture. Mix everything well.
3. Place Ogonyok in jars and store in a cool place.

Pickled hot peppers for the winter

Thanks to the brine, the spiciness is softened a little, so pickled pepper Even those who don’t like it fresh will love it.

Ingredients:

• hot pepper fruits (any color, it’s better to take a little flaccid) – 700 g;
• salt – 2 tbsp. l.;
• dill – 1 bunch;
• garlic – 7 cloves;
• water – 1 l.

Preparation:

1. Wash the vegetables, cut off the stems, and remove the seeds. Prick the pepper in several places with a toothpick.
2. Peel the garlic and cut each clove in half, finely chop the dill.
3. Dissolve salt in chilled boiled water.
4. Place all components into a wide saucepan, add salted water, cover with a smaller diameter lid or plate, and press down with a press.
5. Leave the vegetables to ferment at room temperature for 5-7 days. Then pour out the brine, wash the pepper and garlic.
6. Prepare a new portion of brine in the same way, put the pepper in jars, add fresh dill and fill with brine, close the jars. Keep refrigerated.

Fried hot pepper pickle

The buttery snack is easy to prepare and keeps for a long time. It goes well with fried meat, fish, and various side dishes. This aromatic pickle is a favorite addition to hot dishes for many men.

Ingredients:

• hot pepper – 1 kg;
• vegetable oil for frying;
• carrots for decoration;
• garlic – 6-7 cloves;
• black pepper - a few peas;
• vinegar 9% – 1 l;
• water – 250 ml;
• sugar – 0.5 kg;
• salt - to taste.

Preparation:

1. Wash the vegetables, remove the stems from the pepper at the base 1 cm.
2. Lightly fry them in a frying pan with vegetable oil.
3. Mix water, vinegar and sugar for marinade.
4. Distribute the cooled peppers among the jars, alternating them with chopped carrots and garlic. Add a few peas and pour in the marinade.
5. Seal the jars and put them in the refrigerator.

Conclusion

By making hot pepper preparations for the winter, you will enjoy the spicy taste of your dishes all year round and bring tangible benefits to your body. The vegetable has many vitamins and beneficial properties. This is a good assistant in the treatment and prevention of colds in the autumn-winter period. Eating spicy foods increases your overall tone and improves your mood. All of the recipes listed are very easy to prepare; even a novice cook can handle them.