DIY savory snacks: preparing pickled hot peppers for the winter with butter

Hot pepper is universal in use - it is used fresh, dried and frozen. Bitter pods make tasty and healthy preparations for the winter. Such dishes are combined with meat, fish and other vegetables, are easy to prepare and store for a long time. Pickled hot peppers for the winter with oil are served as a salad or as an addition to the main dish.

Let's take a closer look at the popular ones recipes marinating and learn the cooking secrets of experienced housewives.

Features of hot pepper preservation

Preserve the preparations in clean and sterilized jars. For this purpose, use solid containers, without chips or cracks. The jars are washed with water and soda, sterilized over a saucepan, in the oven or microwave. Tin lids are used. Before use, soak them in cool water for 5 minutes and wipe dry.

The marinade is prepared according to a traditional recipe: add salt and sugar to water, mix thoroughly and bring to a boil. Add black pepper, bay leaf, and citric acid to taste - this makes the dish piquant and aromatic.

Attention! If there are not enough bitter pods for canning, add strips of sweet bell pepper, carrots, and gherkins to the jar. The result is a tasty and colorful assortment of vegetables.Winter preparation will become even better if you experiment and add your favorite herbs and spices: cumin, coriander, parsley, dill, allspice, cloves, basil, horseradish root.

Selection and preparation of the main ingredient

Young and elastic pods are chosen for canning. They must be attractive in appearance; flaccid specimens with damage are not suitable. Select juicy varieties for preparations: Burning nose, Zmey Gorynych, Magic bouquet, Mother-in-law's tongue.

Vegetables are washed under running water, wiped dry with a clean napkin, and the ends are cut off. Some housewives cut the pepper into several strips, others preserve the whole pods - it all depends on personal preferences and the cooking recipe.

Attention! Red and green pods are used for pickling. Varieties with orange, yellow or purple flowers are not taken. It is recommended to choose thin and long pods - they marinate quickly and evenly.

The best recipes for hot pepper in oil

Canned peppers with and without garlic, add herbs and honey, olive oil. Let's look at the best recipes for hot peppers in oil.

A simple recipe without sterilization

Any novice cook can repeat this recipe. All ingredients are sold in the nearest store; preparation does not require special knowledge and skills. No need to waste time and effort on sterilization of jars - they are simply washed under water. The appetizer looks juicy and appetizing and will decorate any holiday table.

What you need for preparation:

• 11 pods of hot pepper;
• 15 g salt;
• 50 ml olive oil.

How to marinate:

1. Wash the vegetables, marinate whole or cut into slices or rings.
2. Add salt and stir, leave overnight. During this time, the pepper will release juice.In the morning, squeeze the pepper through clean gauze and transfer to a clean jar.
3. Pour in olive oil, cover and leave for 10 days at room temperature. Then close the lid tightly. Store in the refrigerator or pantry.
4. Before serving, garnish with fresh herbs to taste.

In Georgian

Georgian cuisine is famous for its spicy and spicy dishes, and pepper in oil is no exception. The appetizer features a contrast of spicy and spicy. It is served with pickled beans and carrots, meat and poultry dishes.

List of ingredients:

• 2 kg hot pepper;
• 1 bunch of celery;
• 1 bunch of parsley;
• 3 bay leaves;
• 130 g garlic;
• 110 ml sunflower oil;
• 120 g salt;
• 100 g sugar;
• 450 ml table vinegar.

How to preserve:

1. Wash the chili pods and make a small cut in each one so that they are quickly soaked in the marinade.
2. Add vinegar, oil, sugar, salt and bay leaf to the water. Stir and bring to a boil.
3. Add the pods to the marinade, cook for 10 minutes, stirring gently.
4. Transfer the workpiece into a clean deep bowl.
5. Chop parsley, garlic and celery. Pour into the cooled marinade and stir. Boil again.
6. Pour the marinade over the peppers in a bowl, set them under pressure for a day and put them in the refrigerator.
7. Transfer to a jar and store.

In Armenian

The Armenian appetizer is spicy, so it will appeal to all lovers of spicy dishes. For cooking, unripe young pods are selected. The appetizer is served in oil with shish kebab, dolma, pickled eggplant and mushrooms. Spicy pods are harmoniously combined with lavash - you get a satisfying and tasty snack.

What you will need to prepare:

• 1.5 kg pepper;
• 120 g garlic;
• 170 ml vegetable oil;
• 250 ml apple cider vinegar;
• 50 g salt;
• 1 bunch of fresh parsley.

How to marinate:

1. Wash the pods, make a cross-shaped cut at the base and place in a plate or basin.
2. Wash the parsley and chop the garlic together. Stir and add salt. Transfer the pods into the resulting mass.
3. Cover with a lid and leave for 24 hours.
4. Pour vegetable oil and apple cider vinegar into a frying pan, add pepper. Fry over low heat for 5-7 minutes.
5. Transfer the vegetables to a jar and sterilize for 15 minutes.
6. Cool, roll up and put in the refrigerator.
7. The Armenian appetizer is ready to eat in 24 hours.

Apple cider vinegar contains citric, acetic, lactic acids and enzymes. They preserve the snack, its taste and benefits. The dish is useful in the winter season - it protects against flu and colds, strengthens the immune system, and replenishes the lack of potassium in the body.

Korean snack

It is recommended to consume the Korean snack immediately after preparation or in the next few days; it is not suitable for long-term storage. Long green pods are used for cooking.

List of ingredients:

• 500 g pepper;
• 100 g garlic;
• 200 ml water;
• 35 ml table vinegar;
• 40 liters of vegetable oil;
• 10 g black pepper;
• 15 g sugar;
• 15 g salt;
• 5 g ground red pepper;
• 5 g ground coriander seeds.

How marinate:

1. Prepare the marinade: add salt and sugar to the water and stir. Add black and red pepper, coriander seeds and chopped garlic, stir and bring to a boil. Pour in vinegar and vegetable oil.
2. Place the pods in a jar and pour marinade over them.
3. Cover with a lid and leave in a cool place for 3-4 days. Korean pepper in oil is ready to eat.

Honey snack

This original buttery snack with honey has a pleasant sweet and sour taste.It is served with rice and vegetables, mashed potatoes and dumplings. Raspberry, hawthorn, linden, and buckwheat honey are used.

To prepare you will need:

• 700 g pepper;
• 60 ml honey;
• 50 ml vegetable oil;
• 180 ml apple cider vinegar;
• 30 g salt.

How to cook:

1. Wash the pods and place tightly in a clean jar.
2. Prepare the marinade: mix honey, oil, salt and apple cider vinegar.
3. Pour over the pepper and cover with a nylon lid. Place in the refrigerator. The snack is ready to eat in a day.

Stuffed hot peppers with butter, dill and garlic

This nutritious stuffed appetizer is a delicious and easy dish for a family meal. It is easy to prepare, can be stored for a long time, and looks appetizing in jars.

What you need for preparation:

• 300 g hot pepper;
• 1 bunch of fresh dill;
• 1 head of garlic;
• spicy herbs to taste - rosemary, basil, marjoram, cumin;
• 60 ml olive oil;
• 15 ml grape or apple cider vinegar 6%;
• 100 ml dry white wine;
• salt and ground black pepper to taste.

Cooking technology:

1. Peel the garlic and chop it together with the dill. Add salt and pepper, stir.
2. Wash the pods, remove seeds and make a longitudinal cut in each.
3. Heat oil in a frying pan and fry the peppers for 3 minutes. Remove and cool on a plate.
4. Pour spices and spices into the remaining oil in the pan. Heat them and filter the oil through a sieve.
5. Stuff the peppers with garlic and dill mixture. Season with a marinade of aromatic oil, dry white wine and vinegar.
6. Place in the refrigerator for a day.

With onion

A convenient and quick way to process your chili pepper harvest. The appetizer can be stored for up to a year and tastes great with any first or second course.

What you need for preparation:

• 10 pods hot pepper;
• 5 onions;
• 1 head of garlic;
• 15 ml vinegar 6%;
• 25 g sugar;
• 25 g salt;
• 1 bay leaf.

Cooking technology:

1. Wash the pods, remove stems and seeds, cut into slices. Cut the onion into rings, chop the garlic, mix with pepper. Transfer to a jar.
2. Heat the vinegar, add salt, sugar, bay leaf. Boil and pour into a jar.
3. Close, cool and put in the refrigerator.

Tips and tricks

While cooking, wear thin gloves on your hands to protect your skin from burns. Any hot pepper contains capsaicin, which when it comes into contact with the skin causes itching and redness. You should not rub your eyes or touch your lips while cooking - a reaction will not be long in coming. If contact with pepper occurs, it is recommended to immediately treat the skin with Solcoseryl. A folk remedy - a mixture of salt, water and milk - also helps. After this, hands are washed with soap.

Store spicy snacks at home or in the cellar. Dishes with vinegar retain their benefits and taste at room temperature for up to 1 year. The preparations without vinegar are placed in a cool place, for example, in a refrigerator or cellar. If the lid is swollen or the brine becomes cloudy, it means the pepper has spoiled and should not be eaten. Opened jars are stored for no more than a week.

Important! The storage location should be away from radiators, stoves or electrical appliances. It is recommended to avoid direct sunlight. Experienced housewives put a label with the date of manufacture on each jar - this makes it easier not to miss the expiration date of the product.

Conclusion

Hot and spicy peppers in oil are loved all over the world. It is easy to prepare and keeps for a long time.The dish is served chilled, added to salads or soups, and consumed with vegetable side dishes and meat dishes.

The whole pepper is marinated or cut into pieces; spices are added for taste and aroma: basil, dill and parsley, allspice, cumin, coriander seeds. Store in the refrigerator or cellar.