Cooking a fiery appetizer at home: how to pickle hot peppers for the winter using the best recipes from around the world

Both beginners and experienced gardeners love to grow hot peppers. The vegetable is rarely consumed fresh; most often it is used to make spicy seasonings or winter preparations. Hot pepper dishes go well with meat, soups, side dishes and salads. The preparations are rich in vitamins; peppers are excellent at fighting pathogenic microorganisms. Let's take a closer look at how to salt hot peppers and how to properly store the preparations.

Features of canning hot pepper

Experienced housewives recommend using fleshy varieties of hot peppers for preparations. Witty, Vizier, Ram's Horn or Astrakhan are perfect. They are juicy and hot, so the dishes turn out to be piquant and original.

When cooking, the tails of the pepper are removed, but the seeds are most often left untouched. Hot pepper goes well with spices and spices: honey, ginger, sugar, herbs. During the canning process, the vegetable absorbs other flavors, which makes it even tastier.

Important! The preparations based on bitter and sweet bell peppers have a special taste. Cooks use multi-colored fruits: red, green, yellow. On the table or in a jar, such a snack attracts attention and looks very appetizing.

How to deliciously salt hot peppers for the winter

Most of the recipes come from Oriental and Caucasian cuisine. People in those parts love spicy and fiery snacks.The dishes go well with meat, barbecue, and vegetable salads. However, in many recipes, the spicy taste of peppers is softened by special ingredients.

Let's look at the most popular recipes for making hot peppers.

Bitter hot salted pepper

This interesting recipe is easy to follow and takes 30-40 minutes to prepare the appetizer. In use, bitter-spicy salted pepper is universal; its taste goes well with any dish.

To prepare you will need:

• 1 kg green pepper;
• 1 liter of water;
• 240 g salt.

Cooking technology:

1. Wash the peppers, leave the seeds and tails intact. Make a 2 cm deep cut in each vegetable.
2. Prepare the brine: mix water with salt, boil, leave on low heat for 10 minutes. Place the peppers in a deep bowl and cover with brine. Leave the vegetables under pressure for 3 days.
3. After the time has passed, prepare fresh brine. Transfer the vegetables to a clean bowl and refill.
4. After 5 days, place the pepper in clean jars and fill with new brine. The product is ready to use. Keep refrigerated.

With garlic and dill

An excellent snack decorates the table and serves as a preventative against illnesses. Garlic and dill give the dish a special aroma.

To prepare you will need:

• 300 g pepper;
• 1 bunch of parsley;
• 1 head of garlic;
• a mixture of Provencal herbs;
• 80 ml olive oil;
• 30 ml apple cider vinegar;
• 100 ml dry white wine;
• salt and ground black pepper to taste.

Step by step recipe:

1. Chop the peeled garlic and parsley. Mix them together, salt and pepper to taste.
2. Wash the hot peppers and remove the seeds. Make a full-length side cut in each.
3. Heat a frying pan with olive oil and fry the peppers for 1-2 minutes. Cool on a plate.
4. Pour the dill and garlic mixture into the remaining oil and simmer for one minute.
5. Fill the peppers with the resulting filling. Place in a clean plate, add vinegar and dry wine.
6. Place in the refrigerator for a day.

Spicy twist without salt

A quick and unique recipe for a spicy twist. The dish is perfectly stored without losing its pronounced taste.

List of ingredients:

• 400 g hot red pepper;
• 100 g natural apple cider vinegar;
• 30 g honey;
• 120 g of a mixture of Provencal herbs (basil, cumin, mint, coriander).

How to cook:

1. Rinse the vegetables and place them in clean, sterile jars.
2. Mix honey, apple cider vinegar and herbs thoroughly and add to the pepper.
3. Roll up the jars and put them in a dark and cool place.

Spicy appetizer with tomatoes

The preparation is consumed with borscht and black bread, resulting in a tasty and healthy lunch. The spicy snack is also used as an independent dish.

For preparation you need:

• 3 kg of tomatoes;
• 1.5 kg of green hot pepper;
• 100 g garlic;
• 200 g sugar;
• 1 bunch of parsley;
• 200 g vegetable oil;
• 40 g salt;
• a few drops of vinegar.

Cooking method:

1. Pass the tomatoes through a meat grinder and place on low heat. After boiling, add salt, sugar, butter and pepper.
2. After 15 minutes, add chopped garlic and parsley. Leave for 5 minutes.
3. After time, add vinegar and mix thoroughly. Divide into jars, wrap in a blanket until completely cool.

Simple chili recipe

Winter chili is used as a seasoning for fried and boiled potatoes, rice, and vegetable stew.

100 g of the dish contains only 53 kcal. To prepare the snack you need:

• 1 kg of hot pepper;
• 20 ml of vinegar essence;
• 40 g sugar;
• 20 g salt;
• 10 g garlic;
• 3 g horseradish;
• 2 liters of water.

Cooking method:

1. Wash the peppers thoroughly and cut off the tails.
2. Place in clean and dry jars in layers: pepper, dill, horseradish, garlic.
3. Mix water with salt and sugar. Boil and pour the marinade into jars. Cover with lids and leave for 15 minutes.
4. Pour the marinade back into the pan, add vinegar essence and leave on the stove for 5 minutes.
5. Add the marinade back to the jars and seal with clean lids.
6. Store the workpiece in a cool place.

Pickled bitter pods in Georgian style

In addition to the tasty pods, the resulting piquant tomato juice is used as a dressing for borscht or as a sauce for deli meats.

To prepare a Georgian snack you need:

• 1 kg pepper;
• 2.5 kg of tomatoes;
• 20 g rock salt;
• 60 g sugar;
• 10 ml of vinegar essence;
• 120 ml vegetable oil;
• 5 bay leaves;
• 30 g garlic.

How to cook:

1. Rinse the vegetables, make freshly squeezed juice from the tomatoes. Chop the garlic or pass through a press.
2. Sterilize jars.
3. Pour tomato juice into the pan, after boiling, add salt and sugar, bay leaves. Cook for half an hour, stirring occasionally.
4. After the time has passed, put the pods in the pan and cook for another 20 minutes.
5. Add garlic and oil and remove bay leaf.
6. Add the essence and leave on low heat for 2-3 minutes.
7. Carefully catch the pods and fill the prepared jars with them. Pour the remaining tomato juice into each. Screw tightly and cool. Store in the pantry.

Cold salting for the winter

An economical and affordable option to pickle hot peppers for the winter. The average cooking time is no more than 30 minutes.

You will need:

• 1 kg of hot pepper;
• 0.5 l of water;
• 60 g rock salt.

How to cook:

• Rinse the vegetables, pierce each fruit with a fork or toothpick in several places.
• Prepare the brine: mix water with salt, boil and cool. All salt should dissolve.
• Place the pods in clean jars, fill with brine, and place under pressure for 3 days.
• Cover with nylon lids and put in the refrigerator.

Important! When handling hot peppers, use disposable gloves. Be careful not to touch your eyes, lips or nose with your hands.

Express method

The appetizer serves as a decoration for the holiday table, especially if you use a mixture of red and green hot peppers.

List of ingredients for cooking:

• 1 kg hot pepper;
• 2 cloves of garlic;
• 2 onions;
• celery greens;
• 3 liters of water;
• 160 g salt;
• 320 g sugar;
• 500 ml vinegar;
• 2 aspirin tablets;
• 1 bunch of dill.

Cooking method:

1. Wash the vegetables, remove the seeds and cut into four parts.
2. Cut celery and onion into medium pieces.
3. Place onion, celery, garlic cloves, chopped dill, and aspirin in each jar. Place the pods on top.
4. Mix water, lard and sugar. Prepare the brine and cool.
5. Pour in cold brine and seal with nylon lids. Keep refrigerated.

Interesting! Eating hot pepper stimulates the production of the happiness hormone, endorphin. In addition, the vegetable normalizes the functioning of the nervous system, strengthens the immune system and relieves stress.

In Hungarian

For preparation, it is recommended to use wax pepper. It consists of long and elongated pods with a sweet and sour taste.

List of products for cooking:

• 500 g pepper;
• 2 onions;
• 3 tomatoes;
• 220 ml vegetable oil;
• 30 g sugar;
• 30 g salt;
• 20 g dried paprika;
• 2 cloves of garlic;
• 20 ml vinegar.

Cooking technology:

1. Wash the hot peppers and remove the seeds.In a separate container, mix the oil, chopped onion and garlic. Add paprika and other aromatic herbs to taste.
2. Make tomato juice using a blender.
3. Pour the resulting mixture into the pods, cover with a lid and leave for 2 hours.
4. Prepare jars and lids.
5. Cook the brine: add salt, sugar and vinegar to the water.
6. Place peppers in a jar and fill with brine.
7. Seal with lids and leave until completely cool.
8. Store in the refrigerator or basement.

In Korean

Korean cuisine is famous for its spicy and fiery dishes. The appetizer is added to salads or soups. Thanks to minimal heat treatment, vegetables retain their taste and benefits.

To prepare you will need:

• 1 kg pepper;
• 6 cloves of garlic;
• 15 g ground coriander;
• 10 peas of allspice;
• 15 g hot pepper;
• 10 g sugar;
• 10 g salt;
• 1 bay leaf.

How to cook:

1. Wash the pods, scald with boiling water and place in clean, sterile jars.
2. Peel the garlic, chop and add to the pepper.
3. Mix water, salt, sugar, coriander and pepper mixture. Boil and cool the resulting brine.
4. Pour it into jars and wrap the snack in a thick blanket until it cools.

Spicy chili in tomato sauce

It only takes 40-50 minutes to prepare a delicious snack. Pepper can be stored for up to six months and helps the body stock up on vitamins and microelements for the winter.

List of ingredients:

• 1 kg of hot pepper;
• 3 liters of tomato juice;
• 50 g sugar;
• 5 bay leaves;
• 5 g ground black pepper;
• 30 g garlic;
• 80 g vegetable oil;
• 150 ml vinegar 9%.

Cooking method:

1. Wash the pepper. Place tomato juice on the stove, add ground black pepper, salt, sugar and bay leaves. Boil for 20 minutes.
2. Add the pods and simmer for 15 minutes, stirring occasionally.
3. Pass the garlic through a press and add it to the pan along with the oil. Discard the laurel leaves.
4. Bring the mixture to a boil, add vinegar, turn off the heat.
5. Place the peppers in jars and add juice.
6. Roll up and wrap until completely cool.

Tips and tricks

To make homemade preparations juicy and tasty, use even and smooth fruits. Before cooking, it is recommended to pierce the pepper with a fork in several places so that the entire vegetable is saturated with brine or marinade.

When cooking, follow safety rules, because pepper juice is very hot and can cause irritation or an allergic reaction if it gets into your eyes or mouth. Study the recipe carefully, purchase all the necessary ingredients in advance, and check their expiration dates.

Use clean jars without chips or cracks, otherwise the pickles will quickly spoil. Wash and sterilize jars thoroughly if the recipe requires it. To cool, it is recommended to wrap the jars in a warm blanket, this way the snack will be better preserved. Further storage is organized in the refrigerator, pantry, cellar or basement.

Read also:

Is it possible to preserve bitter cucumbers?

What not to plant hot pepper next to.

The benefits and harms of green bell peppers for the health of women, men and children.

Conclusion

Hot peppers delight not only with their attractive appearance, but also with their original taste. Spicy lovers will appreciate the taste and aroma of the vegetable, especially in combination with meat dishes, soups or vegetable side dishes.

Red or green capsicums are used for preparation. Onions, garlic, herbs, Provençal herbs and even honey are added to the jars. This fiery appetizer will decorate any table, be it a family dinner or a holiday lunch.