How to deliciously cook pickled hot peppers for the winter: the best recipes from experienced housewives

Pickled hot peppers will appeal to lovers of savory snacks, will decorate the holiday table and add an unusual touch to daily meals.

The article presents win-win options recipes, easy to prepare and characterized by excellent taste.

The benefits and harms of hot peppers

Before moving on to the specifics of preparing pickled peppers, we will briefly consider the beneficial properties of this product and some contraindications for use.

Hot pepper contains a lot of useful vitamins and substances. For example, it contains several times more vitamin C than lemon and black currant. Sodium, iron, vitamins K and A, copper, ascorbic acid - this is just a small list of beneficial nutrients contained in hot fruits.

Regular (but moderate) consumption of spicy vegetables:

• normalizes sleep;
• improves heart and liver function;
• stimulates metabolism;
• reduces blood pressure;
• increases immunity;
• prevents the likelihood of developing many diseases;
• improves mood.

However, doctors recommend using hot peppers as carefully as possible. It is not advisable to eat pickled hot peppers for people with gastrointestinal problems, diseases of the oral mucosa, allergies and cardiovascular diseases.

Important! The product is not recommended for pregnant and lactating women, children and adolescents.

Features of pickling hot peppers

The key to a tasty and healthy dish is proper preparation.All ingredients require careful sorting. Use mature, undeformed vegetables without signs of disease or rot. Before cooking, wash the pepper thoroughly and dry it with a towel.

To reduce the pungency, seeds and layers are removed from the pods. It is also good to dampen the pungency of the product by soaking the fruit in water for 24 hours or scalding with boiling water for 10 minutes.

However, if you want to end up with a fiery product, pickle whole pods.

The main rule of preparation is to be careful. It is better to marinate the product with gloves, since the hot surface of the pepper, if it gets on your hands, can cause irritation or corrode wounds. Avoid contact with mucous membranes.

The preparation of other ingredients depends on the recipe.

The most delicious recipes for fiery snacks

Let's consider win-win options for fiery appetizers that will not only complement the taste of the main dish, but also serve as a self-sufficient option for a snack. Being amazing in taste, spicy fruits can not only stimulate the appetite and enhance the taste of any product, but also make a significant contribution to the functioning of the body, helping it cope with seasonal difficulties and activating the protective functions of the immune system.

By following simple recommendations, you can prepare surprisingly tasty dishes from ordinary hot peppers.

For reference. Calorie content of the product: per 100 g – 27 kcal. Fats, proteins - 0.9 g each, carbohydrates - 4.7 g.

Marinated jalapenos with tomatoes - a recipe for spicy adjika

This marinade recipe goes well with both meat and fish products.

Jalapeño is one of the hottest pepper varieties. This is an ideal option for preparing adjika.

Ingredients (for 6 liters of adjika):

• red bell pepper – 6 kg;
• jalapeno – 300 g;
• vegetable oil – 500 ml;
• garlic – 500 g;
• thick tomato puree – about 2 kg;
• parsley - a large bunch;
• salt and sugar to taste.

How to cook:

1. Pour vegetable oil into the pan, add garlic, minced in a meat grinder. Stir and leave for 15-20 minutes.
2. Wash and peel the bell peppers and pass through a meat grinder.
3. Grind the jalapenos, first removing the tails.
4. Simmer the oil and garlic mixture over low heat for a few minutes, then add the jalapeno and bell pepper. Mix.
5. Cook over low heat for 50-60 minutes, remembering to stir.
6. Then add chopped parsley and tomato puree (twisted and boiled tomatoes).
7. Add salt and sugar to taste.
8. To correct the spiciness of adjika, add ground red pepper.
9. Next, pour into sterile jars and seal.
10. Leave to cool, turning the dish over and covering with a blanket.

For reference. When cooked, adjika is spicier, but with storage the pungency decreases.

There are other recipes for preparing jalapeno peppers for the winter. You can use a classic sweet and spicy marinade or a Mexican marinade. If the whole pepper is pickled, the stalk is not removed, but a small cut is made along the fruit so that the pepper does not tear.

Pickled green peppers

A simple recipe for an appetizer that lasts a long time and goes well with barbecue and other hot meat dishes. Prepared with or without brine.

To prepare a snack without brine you will need:

• hot pepper – 5 kg;
• garlic – 4 large heads;
• salt – 450 g;
• greens - a large bunch.

Chop the garlic and herbs and mix. Prick the pepper in several places with a fork and place in a deep container mixed with the garlic mixture.Cover with sterile gauze and apply heavy pressure. Leave in a warm place for several days.

For a dish with brine you need:

• hot pepper – 3 kg;
• coarse salt – 1 heaped glass;
• water – 5 l;
• dill - 1 bunch.

Mix coarsely chopped greens with half the chopped garlic (you can use a garlic press) in an enamel pan, add the remaining garlic in its entirety. Pierce the washed and dried peppers with a fork and combine with herbs and garlic.

Then pour in brine (mix cold water and salt) and cover with gauze, put pressure on it. The snack arrives in a warm place, on average from 3 to 10 days. Readiness is determined by the color of the pepper - the fruits should turn yellow.

You can store cooked peppers without brine, in clean, dry jars. There is no need to sterilize the container; just wash the jars of soda.

Read also:

Tomato “Chocolate Miracle”: reviews and photos of the harvest.

How to cook green peas at home for the winter.

7 ways to peel a tomato.

Hot pepper in tomato-honey sauce

This original recipe will add some spice to ordinary dishes.

For preparation you will need the following ingredients:

• pepper – 3 kg;
• tomatoes – 2.5 kg;
• honey - 2 tbsp. l.;
• vinegar 9% – 250 ml;
• sugar – 2 tbsp. l.;
• salt – 3 tbsp. l.

Before preserving, wash the pepper thoroughly, pour in the marinade (heat the vinegar to a comfortable temperature and mix with honey). Leave the workpiece for several days in a warm place.

Next, squeeze the juice out of the tomatoes and bring to a boil. If desired, add spices to taste. Dip the pepper in the juice and boil for 3-4 minutes.

Remove the vegetables, place them in jars and pour in the marinade. Twist. Let cool completely at room temperature.

Express marinade in Korean

The only drawback of this recipe is that it is impossible to prepare peppers for the winter. The dish is meant to be consumed quickly.

You will need:

• capsicum – 1 kg;
• garlic – ½ head;
• water – 400 ml;
• vinegar 6% – 70 ml;
• black pepper – 1 tsp;
• salt and sugar - 0.5 tbsp. l.;
• ground red pepper – 1 tsp;
• ground coriander seeds – 1 tsp.

To prepare the marinade, add spices, vinegar, and chopped garlic to hot water. Boil. Place the pods in a container and pour in the marinade. After 2-3 days, the Korean pickled pepper is ready.

Spicy pickled chili pepper appetizer

Canned chili will ideally complement the taste of baked fish steaks, meat dishes, and will also become a piquant seasoning for first courses.

For preparation you will need a minimum of products and effort.

Ingredients:

• chili pepper – 10-15 pods;
• sugar – 4 tsp;
• salt – 2 tsp;
• vinegar 9% or wine – 250 ml.

Wash and clean the pods well, remove the tails. Cut into small rings. Place in clean, dry jars and add marinade (mix salt, sugar and vinegar). Roll up and store at a temperature of +5-7 degrees.

An equally delicious recipe with a spicy-sweet taste:

• chili pods;
• honey;
• mustard seeds;
• allspice;
• Bay leaf;
• vinegar essence (preferably apple).

Rinse the pepper thoroughly and dry. Prick each peppercorn with a fork. Place mustard seeds and allspice at the bottom of a sterilized jar and mix. Place pepper in containers.

To prepare the marinade, mix vinegar essence with honey and let it brew for 30 minutes. Pour the marinade into jars, close the lid tightly, and shake a little.

Whole hot peppers without sterilization

A simple recipe for preservation without sterilization.Ingredients for a 700 g jar:

• hot pepper – 350-400 g;
• sugar – 2 tbsp. l.;
• salt - incomplete 1 tbsp. l.;
• allspice – 3 peas;
• table vinegar – 50 g.

Wash the pepper thoroughly, put it in a jar and pour boiling water over it. Leave for 15-20 minutes. Drain the water from the jar into a saucepan, add salt, sugar, allspice. Boil for about 7 minutes, then add vinegar.

Advice. While the filling is being prepared, boil the metal lid in water.

Gradually pour the marinade over the peppercorns, roll up, turn the jar over, and cover with a blanket. Leave for a day.

Marinated fiery appetizer "Gorgon"

A promising title for all spicy lovers. Does not require sterilization. Components:

• hot pepper – 1 kg;
• sugar and salt - 3 tablespoons each;
• vegetable oil – 250 ml (optional, without oil);
• 9% vinegar – 125 ml;
• water – 1.5 l;
• garlic and dill to taste.

Wash intact, dense hot peppers, trim off dry ends, but leave small tails. The fruits can be left whole or the stalks and seeds can be removed and the pulp cut into pieces (the pepper will be less spicy). The last procedure is best performed with gloves.

Place the fruits in a saucepan, add boiling water and leave for 5 minutes with the lid closed. Drain the water.

For the marinade, add vinegar, oil and sugar with salt to the water, let it simmer for 4-6 minutes.

Place a little dill and a few cloves of garlic into the prepared jars to taste. Place blanched hot peppers neatly into jars. Pour boiling marinade, cover with sterilized lids and roll up. Turn the jars over, wrap them well and leave overnight.

Tips and recommendations from experienced housewives

For those who are going to prepare a savory snack for the first time, experienced housewives reveal secrets accumulated over the years:

1. The hottest part of pepper is the seed. Adjust the spiciness of the pepper by removing or leaving the seeds.
2. To add additional spiciness and piquant taste, horseradish leaves are placed at the bottom of the jar.
3. When handling hot peppers, wear latex gloves to avoid skin irritation.
4. The pepper preparation will turn out more beautiful if you take fruits of different colors.
5. Pickled hot peppers will taste better if you pour boiling water over them 3-4 times.
6. Thinner pods pickle faster.
7. Before canning, cut off the dry ends of the pods, but be sure to leave at least a small tail - it will be convenient to hold while tasting.
8. If you don’t have enough hot pepper for a whole jar, fill the container with strips of Bulgarian pepper; in this preparation it will become spicy and no less tasty.
9. Allow the workpiece to cool completely. After this, move it to a pantry or basement with good ventilation and constant air humidity.

Conclusion

Pickled hot peppers are a great opportunity to enjoy a delicious vegetable and benefit from the product throughout the whole year. By stocking up on this appetizer, you will delight yourself and your loved ones with a savory dish until next season.

Even an inexperienced cook can prepare the dish – the recipes are so simple and accessible. And the taste of the spicy snack will not leave any taster indifferent.