How to make a fiery appetizer with your own hands: recipes for hot pickled peppers for the winter

Pickling is an unusual way of preparing hot peppers for the winter. It is eaten as an appetizer for main courses; it adds an interesting touch to soups and salads. There are many cooking recipes; we offer the simplest and most interesting options for how to ferment this vegetable for the winter.

Recipes for pickled hot peppers for the winter

Pickled hot peppers are used as a snack for meat, strong drinks, separately or in addition to potatoes. Cooking takes time and some effort.

Pickled hot pepper

Ingredients:

• hot pepper – 1 kg;
• celery root – 10 g;
• horseradish root – 8 g;
• parsley – 15 g;
• cherry leaf – 5 g;
• vinegar – 60 ml;
• table salt (non-iodized) – 60 g;
• water – 1 l.

Preparation:

1. The water is boiled, after boiling, salt and vinegar are added, brought to a boil again and filtered through cheesecloth.
2. The peppers are washed with running water and pierced at the base.
3. Celery and horseradish roots are peeled and cut into large pieces.
4. Place the prepared peppers in a deep bowl, add horseradish, celery, parsley and cherry leaf in layers.
5. The workpiece is filled with cooled brine and placed under a press in a warm place.
6. After 10-12 days, the appetizer is transferred to the cold, adding cold brine as it evaporates.

Pickled hot pepper

Ingredients:

• hot pepper – 2 kg;
• salt – 160 g;
• sugar – 60 g;
• water – 2 l;
• dry dill - 3-4 umbrellas;
• garlic – 1 head;
• black peppercorns – 1 tsp.

Preparation:

1. The peppers are washed, dried and left for several hours at room temperature to dry.
2. Water is boiled, salt, sugar and peppers are added, brought to a boil again and cooled.
3. Place peeled garlic cloves and pepper at the bottom of a deep container, after piercing it in several places, fill it with brine so that some of the pepper remains free.
4. The container is closed with a lid of a smaller diameter, placed under a press and left in a warm place for 10-12 days until the color of the pods changes.
5. The finished snack is placed tightly in sterile jars and filled with the same brine.

Pickled peppers stuffed with cabbage

Ingredients:

• green pepper – 1 kg;
• onions – 2 large heads;
• carrots – 200 g;
• green celery, dill, parsley - 1 large bunch each;
• white cabbage – 800 g;
• salt – 3 tsp;
• Unscented sunflower oil – 3 tbsp. l.
• water – 3 l.

Preparation:

1. The peppers are washed, cleared of seeds and immersed in boiling water for 1 minute.
2. Shred the cabbage into thin long strips, add 1.5 tsp. salt and stir until the cabbage gives juice.
3. Grate the carrots on a fine grater.
4. Finely chop the onion and sauté in oil until translucent.
5. One of the peppers is cut into cubes, added to the onion and cooked until softened.
6. Add carrots to the pan, stir and cook until soft.
7. The greens are finely chopped, mixed with cabbage, and sautéed vegetables are added.
8. Pour the remaining salt into the minced meat and mix thoroughly.
9. The peppers are tightly stuffed with the finished filling.
10. The stuffed pieces are placed vertically in a wide container with the open end up.
11. Fill the container ½ full with water in which the pepper was boiled, cover with a lid, place under a press and leave in a warm place.
12. After the pepper changes color to yellow, the load is removed and the container is transferred to the refrigerator for storage.

Take note:

How to deliciously prepare Tsitsak pepper for the winter

How to salt Tarkin pepper with cabbage

How to pickle hot peppers for the winter without sterilization

Tsitsak recipe in Armenian

Ingredients:

• Tsitsak pepper – 6 kg;
• garlic – 1 head;
• dill – 1 bunch;
• water – 10 l;
• coarse rock salt - 2 tbsp.

Preparation:

1. The pods are laid out for 48 hours to dry.
2. The dried pods are washed with running water and pierced through with a fork in 3-4 places.
3. The garlic is peeled and the dill is coarsely chopped.
4. The pods are mixed with garlic and herbs.
5. The salt is stirred in cold water until completely dissolved.
6. The peppers are placed in a deep container and filled with cold brine, placed under a press and left at room temperature.
7. After the pepper turns yellow, the brine is drained.
8. Place the workpiece tightly in sterile jars, after squeezing it out of the brine.
9. The jars are re-sterilized in boiling water for 10 minutes and closed with sterile lids.

Canning hot peppers with tomatoes

Ingredients:

• hot pepper pods – 1 kg;
• tomatoes – 2 kg;
• parsley – 1 bunch;
• peeled garlic cloves – 100 g;
• sugar – 200 g;
• Refined sunflower oil – 200 g;
• salt – 2 tsp;
• vinegar 9% – 50 ml.

Preparation:

1. The tomatoes are washed and passed through a meat grinder or blender.
2. Place the chopped tomatoes in a deep saucepan on the fire, add salt and sugar and cook after boiling for 10 minutes.
3. Garlic is cut into thin slices.
4. The pepper pods are pierced in several places.
5. Parsley is finely chopped.
6. Add garlic, pepper, oil, vinegar and parsley to a saucepan with tomatoes, cook for 10-12 minutes from the moment of boiling.
7. The pods are placed in sterile jars at ½ volume, and tomato dressing is poured on top under the lid.
8. The jars are sealed with sterile lids and left to cool.

Read also:

Hot peppers cold marinated in vinegar

How to prepare pickled hot peppers for the winter

Little tricks for making delicious pickled peppers

Experienced housewives know the tricks of preserving spicy vegetables. To make the preparation piquant, pay attention to such nuances:

• peppers for long-term storage are rolled into wide-necked jars;
• whole pods are pierced so that the air comes out of them and is replaced by brine during fermentation;
• It is better to take late varieties of cabbage for stuffing - it is more juicy and sugary, which speeds up the process of natural fermentation;
• coarse rock salt is used for preparations;
• For stuffing, slightly unripe fruits with thick, fleshy walls are chosen.

Storage

When the fermentation process is completed, the preparations are stored in the same containers or transferred to sterile jars. Finished products are placed in a cold place - a cellar or basement, otherwise the product will deteriorate and become moldy. Shelf life - 3-4 months, provided that the jars are not exposed to direct sunlight. To prevent the brine from evaporating, storage containers are tightly closed with nylon or metal lids.

Important! During storage, monitor the workpieces. If the brine has become cloudy and acquired a white coating, a film or mold spots have appeared, this product should not be consumed.

How to use pickled peppers in dishes

Most often, pickled hot peppers are served with meat dishes - kebabs, steaks. It can be used as an additional snack for dumplings.

Stuffed peppers can be served as an independent dish; boiled potatoes or mashed potatoes are used as a side dish. Some housewives add the preparation to soups, sauces or salads, to which the vegetable adds piquancy and slight spiciness.

Conclusion

Canning peppers is not much different from preparing other vegetables. It is enough to follow the general rules so that the finished product does not spoil during fermentation and storage. The correct cooking technology will provide the winter table with a savory snack or an addition to the finished dish.