How to prepare pickled hot peppers for the winter without sterilization: the simplest and most delicious recipes

Capsicums are native to South America. It appeared in Russia in the 17th century. Climatic conditions do not allow us to cultivate hot peppers, so there are no Russian dishes with them. As a rule, it is contained in recipes for Oriental, Caucasian and Mexican cuisine. Hot pepper preparations serve as a tasty and healthy addition to any dish: from sushi to dumplings.

Features of preservation without sterilization

When canning vegetables and fruits for the winter, microorganisms that can spoil the food are destroyed by sterilization. The jars are sterilized in the oven at a temperature of 120°C for 10 minutes or with steam in a pan with water and a wire rack for jars.

In addition to sterilizing dishes, for better storage, the workpieces are heated in jars at temperatures above 100°C. To do this, place a cloth in a pan, place jars with the preparation on it, fill it with warm water up to the “shoulders” of the jars and bring to a boil over high heat. The boiling time depends on the size of the jars: from 10 minutes for half-liter jars to 30 minutes for three-liter jars.

To save time, you can do without sterilization. How then to marinate peppers to protect the product from spoilage? To do this, use coarse salt, vinegar and boiling water:

1. Salt not only prevents the growth of dangerous bacteria, but also adds flavor to the dish.
2. The acidic environment prevents bacteria from spreading and preserves homemade products from spoilage, which is why vinegar is used in recipes without sterilization.
3. Boiling water destroys dangerous bacteria, fungi and microbes, so vegetables in jars are poured with boiling marinade and closed with lids, or after a while the marinade is poured into a pan and boiled again. This procedure is repeated from one to three times.

The best recipes for pickling hot peppers for the winter

Following the recipes presented, when cooking, add spices and herbs to taste.

Attention! Clean hot peppers It is better to wear thin rubber gloves so that there are no burns on your hands.

With vinegar - a recipe with sourness

For this quick recipe, take three liter jars, four of 0.75 l or six of 0.5 l.

Ingredients:

• hot pepper - three-liter jar;
• coarse salt - 3 tbsp. spoons;
• sugar – 9 tbsp. spoon;
• bay leaf – 6-8 pcs.;
• 70% vinegar - 1 incomplete teaspoon per liter jar of pepper.

Preparation:

1. The vegetables are washed, the stalk is cut off, and the seeds are left. Cut lengthwise by 2-3 cm and place vertically in jars.
2. Pour boiled marinade from 3 liters of water, sugar and salt, cover the jars with lids.
3. After 5 minutes, the marinade is poured from the jars back into the pan, a bay leaf is added and boiled again for 2-3 minutes.
4. Vinegar and the marinade boiled a second time are added to the jars.
5. The jars are rolled up and placed upside down, covered with a blanket, until they cool completely.

Spicy hot pepper

Ingredients:

• hot pepper Chile - 10 pieces.;
• dill and cilantro - 3 sprigs each;
• mint – 1 sprig;
• garlic – 1 head;
• grape vinegar – 100 ml;
• spices: coriander – 2 teaspoons, black pepper – 6 peas, allspice – 3 peas, cloves – 2 pcs.;
• bay leaf – 3 pcs.;
• salt – 2 teaspoons;
• sugar – 1 teaspoon;
• water – 300 ml.

Preparation:

1. The vegetables are washed, pierced in the stem area and boiled in water under the lid for 3 minutes.
2. Add salt, sugar, spices, finely chopped garlic and herbs, bring to a boil and add vinegar.
3. After 3 minutes, turn off the heat and leave for 15 minutes.
4. Transfer the workpiece into a jar with a lid and, after cooling, place it in the refrigerator.

In Hungarian

Ingredients for 2.5 liters of preparation:

• hot pepper – 1 kg;
• freshly squeezed juice from ripe tomatoes – 2.5 l;
• salt – 1 tbsp. heaped spoon;
• sugar – 3 tbsp. heaped spoons;
• ground black pepper – 1/4 teaspoon;
• bay leaf – 5 pcs.;
• odorless vegetable oil - 1.5 cups;
• garlic, squeezed through a press - 1 tbsp. heaped spoon;
• vinegar 9% – 1 tbsp. spoon.

Preparation:

1. Vegetables are peeled from stems.
2. Tomato juice and pulp are mixed with salt, sugar, oil and spices and boiled for 20 minutes.
3. Add vinegar and garlic and cook for another 3 minutes.
4. Place vegetables in clean, dry jars and pour boiling tomato juice marinade over them.
5. The jars are covered with lids and left upside down under a blanket until cool. The workpiece is stored in the refrigerator.

With oil and vinegar

Ingredients:

• hot pepper – 1.5 kg;
• parsley – 1 bunch;
• vegetable oil – 2 cups;
• sugar – 2 tbsp. spoons;
• salt – 1 tbsp. spoon without slide;
• vinegar essence – 0.5 teaspoon;
• hops-suneli - 3 teaspoons.

Preparation:

1. Vegetables are washed, stalks with seeds and partitions are removed.
2. Place vegetables, salt, sugar in a large frying pan with vegetable oil and simmer over medium heat, stirring constantly.
3. When the pepper becomes soft, add parsley, spices and vinegar and simmer for another 15 minutes.
4. The workpiece is placed in clean, dry jars while hot, covered with lids and left at room temperature until completely cooled. Store in the refrigerator.

With honey

Ingredients:

• hot pepper – 5 kg;
• garlic – 2 cloves per jar;
• Linden honey – 1 glass;
• vegetable oil – 1.5 cups;
• salt – 1 tbsp. spoon;
• vinegar 6% – 1 l;
• water – 0.5 l;
• cinnamon powder, clove inflorescences, allspice, bay leaf to taste.

Preparation:

1. The pepper is washed, the stalk and stem are cut off, the seeds are removed and cut into rings.
2. A marinade is prepared from water, salt, honey, vinegar and spices.
3. After the marinade boils, add chopped peppers to the pan and cook for 7 minutes over medium heat.
4. Place it in clean, dry jars, add garlic, and pour in the marinade.
5. The lids are doused with boiling water, the jars are rolled up and placed upside down, covered with a blanket, for a day.

Important! Before immersing in the marinade, it is recommended to boil the pepper for 2-3 minutes in water.

Canned hot peppers “Finger lickin’ good”

Ingredients for one liter jar:

• hot peppers;
• garlic – 1-2 cloves;
• allspice – 3 peas;
• sugar – 2 tbsp. spoons;
• salt – 1 tbsp. spoon without slide;
• 9% vinegar – 50 g;
• water – 1 l.

Preparation:

1. The vegetables are washed, the stalk and stem are cut off, the seeds are removed and placed vertically in jars.
2. Pour boiling water over.
3. After 15 minutes, the water is drained from the cans back into the pan, salt, sugar, allspice, and garlic cloves are added and boiled again for 5-7 minutes.
4. Add vinegar to the marinade and pour it into jars with vegetables.
5. The lids are doused with boiling water, the jars are rolled up and placed upside down, covered with a blanket, until they cool completely.

In Armenian

Ingredients:

• pepper – 1 kg;
• vegetable oil – 1 cup;
• vinegar - 2 tbsp. spoons;
• sugar – 4 tbsp. spoons;
• salt – 1 tbsp. spoon without slide;
• garlic – 2-3 cloves;
• greens to taste.

Preparation:

1. The vegetables are washed and pierced with a wooden stick to prevent them from cracking during frying.
2. Heat the oil in a frying pan and fry the peppers on both sides until a crust forms.
3. The pepper pods are transferred to another bowl, sugar, salt, vinegar, finely chopped garlic and herbs are added to the oil and mixed thoroughly.
4. This mixture is poured over the vegetables and left for a day.
5. Place in jars with lids and store in the refrigerator.

In Georgian

Ingredients:

• hot pepper – 2.5 kg;
• parsley, celery - 1 bunch each;
• bay leaf – 4 pcs.;
• garlic – 150 g;
• vegetable oil – 250 ml;
• salt – 3-4 tbsp. spoons;
• sugar – 3 tbsp. spoons;
• table vinegar – 500 ml;
• water – 500 ml.

Preparation:

1. The vegetables are washed and cut at the base so that the marinade soaks them.
2. Water is mixed with salt, sugar, vinegar, oil and bay leaf and brought to a boil.
3. In this marinade, boil the pepper pods for 7-8 minutes in small portions, turning them and not allowing them to float.
4. After cooking, the peppers are placed in a separate container, the marinade is cooled and finely chopped garlic and herbs are added.
5. The marinade is brought to a boil again, poured over the pepper and pressed down under pressure.
6. After cooling, the workpiece is placed in the refrigerator for a day, after which it is transferred to jars with lids and put back in the refrigerator for storage.

In Korean

This recipe allows you to pickle vegetables two days in advance.

Ingredients:

• hot pepper – 1 kg;
• garlic - half a head;
• ground black and red pepper – 1 teaspoon each;
• coriander seeds – 1 teaspoon;
• salt and sugar - 0.5 tbsp. spoons;
• water – 400 ml;
• 6% vinegar – 70 ml.

Preparation:

1. The peppers are washed, cut at the base and placed in clean, dry jars.
2. Water is mixed with salt, sugar, vinegar, spices, garlic and brought to a boil.
3. Pour the marinade over the vegetables and cover with lids.
4. After cooling, the jars are placed in the refrigerator. After 2-3 days, the spicy savory snack is ready.

Conclusion

Preparing pickled hot peppers for the winter is possible without sterilization. In this case, how to marinate in order to preserve the preparations? To do this, use boiled, stewed or fried peppers, salt, vinegar and boiling water. Such ingredients help preserve the vitamins and taste of the product for several months.