Top 10 best recipes for pickled Ogonyok peppers for the winter

Hot pepper is not only a seasoning, but also a snack that goes harmoniously with hot meat dishes. Daredevils eat it as a snack with soups. The sharp, warming taste is especially relevant in the cold season.

Pepper pickled for the winter - one of the hottest peppers in cooking - will be a real boon for the family table. In the right brine, pickled peppers are even tastier than fresh ones, less spicy and with spicy notes. With honey and vegetables, in salt and oil, as part of adjika and salads - the ten best recipes are waiting for you in this article.

Features of the Ogonyok variety and its preservation

Ogonyok - This is one of the hottest varieties of pepper. It is distinguished not only by its burning taste, but also by its rich aroma. Its fruits are small in size and have thick, fleshy walls. They ripen in clusters and have a high shelf life.

To soften the taste of Ogonyok and get an appetizing snack, experienced housewives use some tricks:

1. The fruits have thick walls that do not allow brine to pass through well, so when cold pickling, holes are pierced in the peppers.
2. To ensure that the fruit retains its shape and does not become soft and slimy, the stalk is left.
3. If the recipe calls for cutting Ogonyok into pieces, wear gloves when cooking. It is important not to touch exposed skin and eyes.
4. For the beauty of the preparations, fruits of different shades are taken.
5. Before cooking, the fruits are sorted: damaged and rotten specimens will spoil the marinade.

The best recipes for pickled Ogonyok peppers for the winter

There are many recipes for homemade hot peppers, but they are all divided into three types:

1. Cold way. The flame is poured with cold marinade. Such twists are stored in a cool place. They are ready for use no earlier than a month later.
2. Hot method. Peppers are either poured with hot marinade or boiled in it.
3. Multi-ingredient snack. Not only pepper, but also other ingredients are rolled into the jar. For example, nuts, tomatoes, herbs, garlic, etc.

Advice! Each of the recipes is good in its own way. To decide on your favorites, make several jars in different ways.

Pickled peppers with honey

Gourmets will love the spicy Ogonyok in honey marinade. The combination of spices softens the bitterness of the product, giving it a sweet and sour taste. Even under a screw-on lid in a honey marinade, the product can be stored for more than a year. It will be ready for use in a month.

You will need a few ingredients, the quantity in the list is calculated for two 700 ml jars:

• Ogonyok – 1 kg;
• honey - 1 tbsp.;
• water – 1 l;
• apple cider vinegar – 9 ml;
• salt – 3 tbsp. l. with a slide;
• mustard seeds – 2 tbsp. l.;
• lava leaves – 4 pcs.;
• garlic – 8 cloves;
• allspice – 8 peas;
• black pepper – 12 peas.

This recipe involves hot marinating:

1. The light is being sorted out. All spoiled, bruised and damaged fruits are thrown away. The tails are left behind.
2. The sorted pods are washed under running water. Pack tightly into sterilized jars.
3. Allspice and black pepper, bay leaf, garlic and mustard seeds are divided into two jars.
4. The fire with spices is poured with boiling water. After 15 minutes, the liquid is drained.
5. Salt is poured into the pan, vinegar, honey and water are poured. The ingredients are stirred until completely dissolved and boiled for 2 minutes.
6. The marinade is poured into jars with pepper. They are rolled up or twisted, turned upside down and covered with a warm blanket.

Store such preparations in a cool, dark place. Opened canned food must be placed in the refrigerator.

A simple hot pepper recipe

A simple but successful recipe will allow you to quickly prepare Ogonyok for the winter. And the list of products is minimal:

• Ogonyok pepper – 0.5 kg;
• sugar – 200 g;
• table vinegar – 0.5 l;
• salt – 2 tbsp. l. with a slide.

The amount of ingredients is calculated for one 500 ml jar. Roll up the Ogonyok in a cold way:

1. The fruits are sorted and damaged ones are thrown away. Rinse with cool water. The stalks are left.
2. The pods are pricked in several places and placed tightly in a jar, sprinkling the rows with sugar and salt.
3. Then add vinegar. Close the jar with a screw cap and shake until the salt and sugar dissolve in the vinegar.
4. The resulting brine is tasted. Add salt and sugar if necessary.

Ogonyok marinated in this way is stored in a cool, dark place, for example, in a pantry or on a mezzanine. Thanks to the vinegar content, the vegetables will not spoil.

“Spark” of tomatoes, garlic and hot peppers for the winter

A delicious multi-ingredient snack is also prepared from Ogonyok. Some housewives call it cold adjika or spicy ketchup, others call it “Ogonyok”.

This appetizer will be an excellent sauce for meat or just bread.

Ingredients:

• tomatoes – 2 kg;
• bell pepper – 1 kg;
• Ogonyok pepper – 200 g;
• garlic – 400 g;
• salt – 5 tbsp. l.;
• sugar – 200 g;
• vinegar – 20 ml.

This amount of product makes six liter jars. This adjika is prepared in a cold way:

1. Tomatoes, hot and bell peppers are sorted, damaged fruits are removed, and washed.
2. Tomatoes are doused with boiling water and the skins are removed. Bell peppers are cleaned of seeds and tails. The flame is also cleared of tails. The garlic is peeled.
3. Vegetables are passed through a meat grinder.
4. Sugar, salt and acetic acid are added to the resulting mixture. The ingredients are mixed well and left to brew for an hour.
5. Then the mass is poured into sterilized jars and closed with lids.

Store this “Ogonyok” in a cool place, for example, in the refrigerator - there it will stay all winter.

There are several recipes for “Ogonyok” with tomatoes. When horseradish is added to them, the popular “Hrenoder” is obtained. And with cilantro you will get an aromatic seasoning, ideal not only as a snack, but also as a dressing for soups.

“Ogonyok” with walnuts

Georgian cuisine is famous for the sharpness and spice of its dishes. Caucasian chefs make a delicious sauce with spices and nuts from Ogonyok.

Ingredients:

• Ogonyok pepper – 2 kg;
• walnuts – 0.5 kg;
• cilantro and parsley - 2 large bunches each;
• salt – 0.6 tbsp;
• ground coriander – 6 tbsp. l.;
• garlic – 0.5 kg.

This amount of ingredients is enough for six 500 ml cans. To prepare the dish cold:

1. The light is sorted and washed under running water. The pods are cleared of tails and seeds.
2. The greens are washed. Tough stems are cut off. The garlic is peeled.
3. Garlic and Ogonyok are passed through a meat grinder. The greens are finely chopped. The ingredients are mixed.
4. Coriander and salt are added to the mixture. Mix everything again and arrange it sterilized jars.

To keep the dressing fresh throughout the year, put it in the refrigerator. Due to the high content of sharp components, it will not deteriorate under such conditions.

Advice! It is not necessary to add garlic to Ogonyok with nuts. You can also add salt to taste.

Hot pepper for the winter in Armenian style

Armenian pepper is moderately hot and piquant. Traditionally, large-fruited varieties with a milder taste are used for this recipe, but lovers of fiery snacks also use Ogonyok.

Ingredients:

• pepper – 1 kg;
• garlic – 3 cloves;
• parsley and dill - 1 bunch;
• salt – 100 g;
• water – 2 l.

The Armenian recipe involves fermenting vegetables. From the described amount of ingredients, two 500 ml jars are obtained.

How to pickle pepper in Armenian:

1. The fruits are sorted, removing damaged ones. The selected ones are left in the sun in a well-ventilated place to dry for two days.
2. After this, the pepper is washed with running water and pierced with an awl in several places. The tails are left behind.
3. Salt is added to cold water and stirred until completely dissolved.
4. Sprigs of washed herbs, peeled garlic and pepper are placed in layers in a deep container. The ingredients are poured with salt water and placed under pressure for 3-4 days.
5. Then the peppers are squeezed out of the brine and placed tightly in jars. The rest of the space is filled with brine.
6. Next comes sterilization: open jars are placed in water and boiled for 15 minutes. They are rolled up with lids and stored in the pantry.

note! If the workpiece is stored in the refrigerator, then sterilization will not be necessary.

Pepper pods in spicy marinade

Spicy pepper twist marinade - another popular recipe from Caucasian chefs.

Ingredients:

• Ogonyok pepper – 2 kg;
• garlic – 5 cloves;
• vegetable oil – 300 ml;
• water – 1 l;
• table vinegar – 50 ml;
• salt – 3 tbsp. l.;
• sugar – 0.6 tbsp.

The pepper according to this recipe turns out sweet and salty. The described amount of ingredients is enough for 4-5 liter jars. It is prepared hot:

1. The peppers are sorted, removing damaged fruits. Rinse and wipe dry.
2. Whole fruits are fried in a dry cast-iron frying pan over high heat until their skins turn black. When the pepper has cooled, remove the skin.
3. Water is poured into the pan. Vinegar, sugar, salt and oil are added there. The mixture is brought to a boil.
4. Dip the pepper in portions into the boiling brine and boil it for two minutes.
5. Place chopped garlic and boiled pepper into the jars. Jars are tightly filled with vegetables. The rest of the volume is filled with marinade.
6. The jars are placed in a pan with water and sterilized for 50 minutes. After this, roll up the lids.

Whole pickled hot peppers in jars

This is marinating in the most popular brine among housewives, which is used for tomatoes and cucumbers. The set of ingredients is classic:

• pepper – 1 kg;
• water – 1 l;
• sugar – 3 tbsp. l.;
• salt – 2 tbsp. l.;
• table vinegar – 150 ml;
• dill umbrellas – 2 pcs.;
• bay leaf – 2 pcs.;
• cloves – 3 pcs.;
• black pepper – 4 pcs.;
• mustard seeds – 2 tbsp. l.

Cooking pepper according to this recipe requires some time and precision:

1. Salt, sugar and other spices are poured into the bottom of the jars. The washed peppers are compacted there tightly.
2. Pour boiling water over the pepper and leave for 15 minutes. The water is poured back into the pan and boiled for 5 minutes.
3. The marinade is again poured into jars and left in this form for 15 minutes. After this, it is poured back into the saucepan.
4. The marinade is boiled for 5 minutes for the last time. At this stage, vinegar is added to it.
5. The brine is again poured into jars. They are rolled up with lids.

How to cold pickle hot peppers for the winter

A simple and tasty recipe for salted Fire does not require much time and ingredients:

• salt – 2 tbsp. l.;
• Ogonyok – 1 kg;
• water – 1 l.

This method does not involve sterilization:

1. The fruits are sorted, washed and placed tightly in jars.
2. Prepare the brine. To do this, salt is dissolved in cold water.
3. Pepper is filled with brine. The jars are covered with nylon lids and placed in a cool, dark place.

Salted peppers are stored in the basement or pantry all winter.

Pickled Ogonyok “You'll lick your fingers”

Pickled Fire “You'll lick your fingers” – one of the most delicious hot pepper recipes. It is distinguished by a spicy marinade in vegetable oil.

Ingredients:

• Ogonyok – 1 kg;
• sugar – 2.5 tbsp. l.;
• salt – 1.5 tbsp. l.;
• garlic – 4 cloves;
• allspice – 4 peas;
• vegetable oil – 1 tbsp. l.;
• bay leaf – 2 pcs.;
• coriander seeds – 1 tsp;
• table vinegar – 35 ml;
• water – 1.5 l.

This amount of ingredients is enough for two 500 ml jars. The recipe is the simplest:

1. The peppers are sorted and washed with cool water. Peel the stalks, cut lengthwise and remove the seeds.
2. The water is brought to a boil. Spices, sugar and salt are added to it. The brine is boiled for 15 minutes.
3. Peppers are placed in sterilized jars. It is poured with marinade and allowed to brew for 20 minutes.
4. The marinade is again poured into the pans and brought to a boil. Add vegetable oil and vinegar to the mixture and boil for another two minutes.
5. The marinade is poured over the pepper again. The banks are being rolled up.

Hot pepper for the winter “Yummy”

The yummy appetizer is a mixture of hot and sweet peppers. This combination of taste allows you to get a spicy, but at the same time delicate addition to main courses.

Ingredients:

• garlic – 200 g;
• sweet pepper – 1 kg;
• Ogonyok pepper – 7 pods;
• sugar – 1 tbsp;
• table vinegar – 1 tbsp;
• salt – 2 tbsp. l. with a slide;
• vegetable oil – 1 tbsp.

The indicated amount of ingredients is enough for 2-3 500 ml jars. They are stored in the pantry or other cool, dark place.

Cooking method:

1. Hot and sweet peppers are sorted and washed. The garlic is peeled.
2. The flame and garlic are ground in a meat grinder. Sugar, salt, vinegar and water are added to the resulting mixture. Mix everything thoroughly.
3. Sweet peppers are fried in vegetable oil on all sides until brown. Seeds and stalks are not removed.
4. Peppers are placed in jars in layers. Each layer is poured with a pre-prepared dressing.
5. The jars are twisted and put in a cool place.

Tips and tricks for cooking and preserving

A few secrets from experienced housewives will help you preserve your preparations:

1. Dishes for long-term storage are required sterilize. To do this, use the oven or place the jar on the spout of a boiling kettle. The lids are filled with boiling water.
2. If the appetizer was prepared hot, then immediately after cooking the jars with the preparations are placed with the lids down, covered with a blanket and left in this form overnight.
3. If pickled fruits are needed the very next day after preparation, then they are cut into pieces.

Conclusion

Marinated Ogonyok is a popular snack that has dozens of variations. The most unusual, rich recipes are offered by Caucasian chefs. Be sure to try them! In winter, they will add an interesting taste to a meat dish, warm you up and lift your spirits.