Hot peppers cold pickled in vinegar: the best recipes and advice from experienced housewives

Hot peppers are one of the best snacks for lovers of hot and spicy foods. It is considered an excellent addition to meat, second and first courses; sauces with it are especially piquant.

There are a huge number of ways to prepare hot peppers. Many housewives prefer hot options, believing that they increase the shelf life of the products. However, this is not the case with peppers. This product can be stored for a long time even in a cold marinade, while it remains crispy and aromatic all winter. How to pickle hot peppers for the winter without sterilization - read on.

Features of cold pickling of hot peppers

Cold marinating does not imply sterilization of the appetizer before twisting; vegetables are poured with cold rather than hot brine.

In a cold marinade, peppers stay crunchy longer and retain their shape better. This method also has a positive effect on the taste - it does not become less spicy and loses fewer nutrients than during heat treatment.

When cold pickling, vegetables are slowly imbued with the flavor of the brine. To get the finished dish, the appetizer will have to sit unopened for at least two weeks. The longer a dish sits in brine, the richer its taste becomes.

To get a tasty snack that will not spoil throughout the winter, follow the rules for choosing the main ingredient:

1. For cold preservation, choose peppers with thick walls.Then the vegetable will turn out tasty and retain its shape.
2. The selected fruits must be free of damage, spots, signs of disease, and rot.
3. Peppers of the same size are placed in one container. Then the vegetables will marinate evenly.
4. Iodized or fine salt is not suitable for preservation. The best option is coarse rock salt.
5. Water for recipes take peeled - this improves the taste of the finished snack.
6. Fruits of one variety are pickled in one jar.

The choice of products determines the taste and shelf life of the finished dish.

Important! It is better to pickle enough peppers so that they can be used throughout the year.

To simplify their task and make the preparations more appetizing, experienced housewives use some tricks:

1. Fruits of different shades are pickled in one jar.
2. Before use, the pepper is washed in plenty of clean water.
3. If you do not remove the seeds with the stalk, the snack will be spicier. To soften the taste of the dish, these parts are removed.
4. To help the marinade penetrate the vegetables faster, cut off the stalk or make several punctures.
5. If capsicums are prepared not for the winter, but for consumption in the near future, they are cut into slices. Then it will marinate quickly.

Pickling hot peppers in vinegar

Most lovers of hot capsicums believe that it goes perfectly with vinegar. Vinegar gives the vegetable a piquant sourness, which, in combination with sugar and other ingredients, balances the spiciness.

Vinegar acts as the main preservative. Thanks to it, the preserves will be stored all winter, will not deteriorate and will not lose their appetizing appearance.

In the dining room

Table vinegar is most often used for preservation.It is inexpensive, has sourness, but at the same time has a generally neutral taste.

When canning peppers in table vinegar, be sure to use sugar. Otherwise, the snack will turn out too sour. It is also recommended to add a small amount of salt.

Since table vinegar does not have a deep taste, the use of additional spices with it is encouraged: cloves, allspice, garlic and herbs. Peppers are often combined with other vegetables.

In balsamic

Balsamic vinegar has a rich aroma and piquant taste. It is not recommended to replace regular table vinegar in all recipes.

Balsamic vinegar is often used as an additive to the main marinade ingredients. If the dressing is not overloaded with other spices, then adding a teaspoon of balsamic vinegar to it will add the necessary piquancy.

In apple

Followers of a healthy diet prefer to replace table vinegar with apple cider vinegar.

Apple cider vinegar is a natural product made from apples. It has a less sour taste and a delicate fruity aroma. Snacks with it turn out to be more interesting.

Because of its mild taste and apple aroma, this dressing is sometimes used as the only ingredient in brine. It is not necessary to add sugar and salt to it, but with these components the dressing turns out tastier.

In all recipes, table vinegar is successfully replaced with apple cider vinegar. The taste of the snack changes, but does not become worse.

Best Recipes

There are many recipes for hot peppers marinated in vinegar. They include different ingredients, but the cooking principle does not change.

Classic recipe for hot peppers marinated in vinegar

Classic recipe hot pepper, marinated in vinegar in a cold way, will appeal to every lover of spicy dishes. It has a neutral taste, since the recipe involves using a minimum amount of ingredients.

Ingredients:

• hot pepper – 1 kg;
• water – 0.5 l;
• vinegar – 0.5 l;
• salt – 0.5 cups.

For this recipe, choose large green peppers.

Cooking method:

1. The fruits are washed, cleaned of stalks and seeds. If you want to make the snack as spicy as possible, you don’t get rid of the seeds. Several punctures are made in each pod.
2. Jars are prepared in advance. They are thoroughly washed and doused with boiling water.
3. Pack the peppers tightly into the prepared jars and place them horizontally.
4. Mix vinegar and water in a separate container.
5. Add salt to a jar of pepper and add a mixture of vinegar and water. Cover the container with a nylon lid and shake until the ingredients are completely dissolved.

Store this pepper in the refrigerator. Due to the small concentration of vinegar in a warm place, the vegetables will soften.

Hot pepper with vinegar in oil with garlic and herbs

This appetizer is not only spicy, but also spicy. It contains several types of herbs and garlic. Thanks to this combination, the snack acquires a deep, multifaceted taste. This recipe is popular in Georgia.

Ingredients:

• pepper – 2.5 kg;
• apple cider vinegar – 1 glass;
• garlic – 3 heads;
• oil olive or refined sunflower – 2 cups;
• salt – 0.5 cups;
• sugar – 3 tbsp. l.;
• dill, parsley, cilantro - 3 bunches.

Large and small peppers are suitable for this recipe. It is more convenient to put the latter in liter or half-liter jars.

Cooking method:

1. The fruits are washed and pierced with a needle. To make the dish less spicy, the seeds are removed. The pepper is left for a day in a warm place.Then it is soaked for 3 hours in warm water.
2. Greens and garlic are chopped in a meat grinder. Oil, vinegar, sugar and salt are added to them. All ingredients are thoroughly mixed.
3. The mixture is evenly distributed among the jars. The pods are packed tightly into them.
4. The remaining empty volume is filled with water in which the pepper was soaked. Cover the jars with lids and shake for two minutes. During this time, all components should be mixed.
5. Store canned food in the refrigerator or pantry.

Hot twist with vinegar and honey

This spicy snack with honey will appeal to lovers of unusual tastes: it combines hot, sweet and sour. All this is complemented by the aroma of honey and olive oil.

• pepper – 1 kg;
• vinegar – 0.5 l;
• honey - 3 tbsp. l.;
• salt – 1 tbsp. l.;
• olive oil – 4 tbsp. l.

Small fruits are suitable for this recipe. It is better to make the snack in half-liter jars.

Cooking method:

1. The pepper is washed. Several small punctures are made in each pod.
2. The washed jars are filled with pepper pods, placing them as tightly as possible.
3. In a separate container, prepare a mixture of salt, sugar, vinegar and honey. It is important that the salt and sugar are completely dissolved.
4. The prepared brine is poured into jars with pepper. The jars are closed with nylon lids and put in a cool place.

Chili peppers in wine vinegar with onions

Chili in wine vinegar has an unusual taste and aroma. In addition to chili, the snack includes onions, which will be an excellent addition to meat and salads.

Ingredients:

• chili – 1 kg;
• wine vinegar – 0.5 l;
• sugar – 4 tbsp. l.;
• onions – 3 pcs. (large);
• salt – 2 tbsp. l.

The amount of sugar and salt is changed to taste. Sugar is sometimes replaced with honey, then the taste of the product will be more intense.

How to marinate chili and onions in jars for the winter:

1. The chili is washed in cool water and several punctures are made near the stalk.
2. The onion is cut into half rings 0.5 cm thick. The half rings are disassembled.
3. The onions and chilies are packed tightly into the jars in layers.
4. Salt and sugar are poured into jars and vinegar is poured in. The jars are closed with nylon lids and shaken until the ingredients are completely dissolved.
5. Store the snack in a cool, dark place.

This appetizer makes a delicious sauce for meat. To prepare it, several pickled chilies and canned onions are crushed in a blender. The mixture is simmered in a saucepan along with tomato paste fried in olive oil, sugar, salt and a small amount of water.

Hot peppers in vinegar and sugar

This is one of the simplest and most successful recipes. Despite the fact that it contains a minimal amount of ingredients, the brine acquires an interesting taste. A small pepper, such as Ogonyok, is suitable for this recipe.

Ingredients:

• Ogonyok – 1 kg;
• sugar – 1 glass;
• vinegar - 3 cups;
• salt – 3 tbsp. l.

Preparation:

1. The light is washed in plenty of cold water. Several punctures are made in each pepper.
2. The jar is washed and sterilized, tightly filled with spicy fruits.
3. Then add sugar and salt, pour in vinegar. Close the jar with a lid and shake vigorously until the salt and sugar dissolve.

Store the snack in a cool, dark place, such as a refrigerator or pantry.

A quick way to pickle peppers

If you don’t want to wait until winter, but want to try a spicy preparation, use a quick pickling method. Large fruits are suitable for this recipe.

Ingredients:

• pepper fruits – 0.5 kg;
• vinegar – 300 ml;
• sugar – 3 tbsp. l.;
• salt – 1 tbsp. l. with a slide.

Additionally, any ingredients and spices are added to the appetizer.It is important that they do not interrupt the taste of the pepper itself.

Cooking method:

1. The fruits are washed, cleared of seeds and stalks. They are then cut into thick rings 2 cm thick.
2. Prepare a marinade from vinegar, sugar and salt. All ingredients should dissolve in vinegar.
3. The cut fruits are poured with dressing. They put oppression on top.
4. The dish is left in a warm place. It will be ready to eat in 3 hours.

Tips from experienced housewives on preparing and preserving for the winter

When preparing savory snacks, experienced housewives use several tricks that will make the dish tastier and save you from many problems:

1. When working with spicy vegetables, wear gloves, otherwise skin irritation will occur. Pepper is difficult to wash off your hands, so even after cooking it can get into your eyes.
2. When cutting and peeling fruits, it is not recommended to inhale their aroma - there is a possibility of burning the mucous membrane.
3. While cooking, do not touch your eyes or face with your hands.
4. To preserve chili, it is more convenient to use jars with a volume of no more than 0.5 liters. Small glass containers for jam and baby food will also work.
5. When preparing vegetables using the cold method, jars sterilization is not necessary. It is enough to wash them thoroughly with soda. Additionally, they are doused with boiling water.
6. To make the nylon lid easier to put on the neck of the jar, it is pre-soaked in boiling water.
7. If you leave the stems with a tail on the pods, it will be easier to remove them from the jar.

Conclusion

Pickled hot peppers - a real find for those who like piquant and spicy tastes. To prepare this vegetable for the winter, it is not necessary to boil brines and cook spicy pods. This appetizer can be stored for a long time even when poured with cold marinade.

Pepper and vinegar contain substances that act as preservatives. Therefore, both the main and additional ingredients will not deteriorate over time.