The best ways to prepare hot peppers for the winter: recipes for preserving and drying the hot seasoning

You can’t cook adjika or a Korean appetizer without hot pepper. Hot pepper is an integral element of Georgian, Chinese, and Azerbaijani cuisine. It gives dishes an aroma and a spicy, spicy taste, saturates them with vitamins. Peppers are used to prepare snacks and salads, seasonings and canned dishes.

Let's take a closer look at recipes for preparing hot peppers for the winter and learn the secrets of preparation.

How to select and prepare a product for preservation

Fresh hot peppers are used for preservation.. The fruits should be smooth, with a glossy sheen. Red, yellow, green pods are used. The peel should be free of stains, cracks and other damage. Suitable varieties for harvesting are Burning Bouquet, Indian Elephant, and Miracle of the Moscow Region. Before use, vegetables are washed under running cool water and wiped dry with a clean towel.

Popular ways to prepare hot peppers

The preparations are simple, all ingredients are sold in the nearest store. Preparation takes little time; every housewife can make a fragrant, spicy appetizer.

Pickled hot peppers for the winter “You'll lick your fingers”

The traditional appetizer is combined with side dishes and main courses, giving them an unusual taste. It is stored for 3-4 months.

To prepare you will need:

• 1 kg of hot pepper;
• 500 ml water;
• 200 ml vinegar 9%;
• 50 g sugar;
• 60 g salt.

Cooking technology:

1. Rinse jars and peppers. Place the pods tightly in each.
2. Mix water, salt and sugar in a saucepan. Place on fire and bring to a boil.
3. Pour the marinade into jars and secure with sterile lids.
4. Place in a cool, dark place for 3 days.

Such snack is useful in the winter season - the entire period of flu and colds.

Interesting! 100 g of hot pepper contains 250 g of vitamin C. The fruits are rich in microelements: phosphorus, calcium, magnesium, iron. It has been scientifically proven that red pods contain more vitamins than green ones.

Armenian style with herbs

Armenian cuisine is famous for its spicy and juicy dishes. They go harmoniously with vegetable salads, rye bread and pita bread, shish kebab and baked fish.

List of ingredients:

• 800 g hot pepper;
• 50 ml vinegar 9%;
• 50 g parsley;
• 50 g cumin;
• 50 g celery;
• 70 g garlic;
• 1.2 liters of water;
• 60 g salt.

Cooking method:

1. Rinse all ingredients under cold water. Chop the garlic.
2. Bake the peppers on a baking sheet until soft (about 10-15 minutes). Cool.
3. Rinse jars and lids.
4. Place the pods in jars, alternating with herbs and garlic cloves.
5. Mix water, salt and vinegar, bring to a boil.
6. Pour the marinade into jars, place pressure in each jar for 3 weeks at room temperature.
7. Close the jars with nylon lids. Keep refrigerated.

Spicy with tomatoes and horseradish without sterilization

Cooking without sterilization takes little time. The appetizer with tomatoes and horseradish looks bright and appetizing, so it will be a great addition to the holiday table.

Important! For cooking, choose medium-sized red tomatoes. Vegetables should be smooth, with a thick skin, without scratches or cracks.

What you need:

• 5 pods of hot pepper;
• 1 kg of tomatoes;
• 10 g horseradish root;
• 20 g salt;
• 20 g sugar;
• 15 ml vinegar 9%.

How to preserve:

1. Rinse the ingredients and dry with a clean towel.
2. Place tomatoes and peppers in jars. Cut horseradish into slices and add to vegetables.
3. Boil water, pour into jars and leave for 25 minutes.
4. Drain the water into a saucepan, add sugar, vinegar and salt. Boil and pour back into jars.
5. Roll up, turn upside down and wrap in a warm blanket until cool.
6. Keep refrigerated.

How to pickle hot peppers with garlic and dill

Pepper, garlic and dill are a classic combination. To taste, add cumin or basil, thyme or ground red pepper.

What you need:

• 400 g hot pepper;
• 1 head of garlic;
• 2 bunches of dill;
• spicy herbs to taste;
• 50 ml olive oil;
• 20 ml grape vinegar;
• 70 ml dry white wine;
• ground black pepper to taste;
• 50 g salt.

How to prepare:

1. Peel the garlic and chop it together with the herbs. Salt and pepper.
2. Wash the peppers, make a cut on the side along the entire length and remove the seeds.
3. Fry the pods in olive oil for 5-7 minutes, cool.
4. Add the herb mixture to the same pan and fry for 1 minute.
5. Fill the pods with the filling of spices, garlic and dill.
6. Transfer to a deep container, pour in a mixture of grape vinegar and dry white wine.
7. Place in the refrigerator for a day. The appetizer is ready.

Take note:

How to deliciously cook pickled hot peppers

Cooking a fiery snack at home

10 best recipes for pickled Ogonyok peppers

Canning with tomato

To prepare this homemade snack, both large tomatoes and cherry tomatoes are used.

What you need:

• 300 g hot pepper;
• 400 g tomatoes;
• 100 ml vegetable oil;
• 100 ml tomato juice;
• sugar and salt to taste.

How to prepare:

1. Wash the pods and fry in vegetable oil until soft.
2. Sterilize the jars, place the washed tomatoes and cooled pods in them.
3. Boil tomato juice and pour into jars. Add salt and sugar to taste.
4. Seal the jars and cool. Keep refrigerated.

Canning without salt

Chili without salt retains its flavor as much as possible. The appetizer turns out juicy and flavorful.

What you need:

• 300 g pepper;
• 100 g parsley;
• 2 bay leaves;
• 2 cloves of garlic;
• 4 black peppercorns;
• 600 ml water;
• 40 g sugar;
• 30 ml vinegar 9%.

Cooking method:

1. Wash the pods, cut off the stalks.
2. Rinse the jars, place garlic cloves, parsley sprigs, bay leaves and black peppercorns on the bottom.
3. Place the pods tightly. Pour over the marinade made from water, sugar and vinegar.
4. Roll up with sterilized lids. Store in the pantry or refrigerator.

With vinegar and honey

This unusual recipe with vinegar and honey is easy to prepare. The snack looks colorful and is stored for a long time.

What you will need:

• 700 g hot pepper;
• 200 g sugar;
• 200 ml table vinegar 9%;
• 80 ml liquid honey.

Cooking technology:

1. Wash the pods, remove the stalks. Pierce each pepper in several places with a fork.
2. Place peppers in jars, sprinkling them with sugar periodically.
3. Add honey and vinegar on top. When the pepper has thickened after half an hour, put another layer on top.
4. Close with lids and put in a cool place.

To prepare this snack, choose fragrant honey. When buying, smell it, pay attention to the structure and color.

Reference. Natural honey should be viscous, without film or compaction, and golden amber in color.

In Korean

The Korean-style spicy snack can be stored for up to six months.Fans of exotic dishes like the fiery taste.

List of ingredients:

• 400 g hot pepper;
• 1 head of garlic;
• 500 ml water;
• 60 ml vinegar 9%;
• 60 g salt;
• 40 g sugar;
• a pinch of red and black ground pepper;
• 10 g ground coriander.

Step by step recipe:

1. Wash the pepper, remove the stem and compact it into a long glass jar.
2. Place peeled garlic cloves between the peppers.
3. Boil water, add salt, sugar, ground pepper and coriander. Lastly, pour in the vinegar.
4. Pour the brine into a jar, roll it up with a sterilized lid and turn it over until it cools. Store in a cool place.

Stuffed hot peppers

The stuffed appetizer is eaten with boiled and fried potatoes, rice and vegetable side dishes.

List of ingredients:

• 400 g hot red pepper;
• 200 g carrots;
• 1 onion;
• 1 head of garlic;
• 1 bunch of parsley and dill;
• 500 ml water;
• 60 g salt;
• 60 g sugar;
• 40 ml apple or grape vinegar;
• 40 ml olive oil.

How to cook:

1. Wash the peppers, remove seeds and stems. Fry in olive oil for 3-5 minutes, cool.
2. Peel the garlic and onion and chop finely. Stir in chopped dill and parsley.
3. Peel the carrots, finely chop and fry in the remaining olive oil. Add to vegetable mixture.
4. Make a cut in the peppers along the entire length and stuff with the vegetable mixture. Place in a clean jar.
5. Pour water into a saucepan, add vinegar, salt, sugar. Boil and pour into a jar.
6. Roll up the lid, turn upside down and wrap in a blanket until cool.
7. Store at room temperature.

Canned in oil

Peppers in oil turn out tender and crispy, without losing their piquancy and interesting taste.

List of ingredients:

• 8 chili pods;
• 200 ml olive oil;
• 4 sprigs of rosemary;
• 2 bay leaves;
• 2 heads of garlic.

Cooking method:

1. Place clean pods and peeled garlic cloves into the pan. Add rosemary sprigs and pour in oil.
2. Put on fire for 20 minutes. During this time, the ingredients will be saturated with the aroma of rosemary and garlic.
3. Transfer the preparation to a clean jar, add a bay leaf, and roll up.

Adjika from chili peppers for the winter

Adjika is a traditional snack of oriental cuisine. It goes well with meat dishes and stewed poultry. Cooking time: 40 minutes.

What you need:

• 5 pods of hot pepper;
• 1 kg Bulgarian;
• 50 g salt;
• 110 g sugar;
• 100 ml vinegar 9%.

How to cook:

1. Wash sweet and hot peppers and remove seeds. Pass through a meat grinder together with the garlic.
2. Stir and add salt and vinegar.
3. Place in clean, sterilized jars and roll up.
4. Keeps in the refrigerator for a year.

Mistresses Vinegar is often replaced with citric acid - dilute 10 g of acid in 20 ml of boiled water. To taste, add ground coriander, basil, allspice and other spices to the dish.

Important! For adjika, only red pods are used.

Georgian style for the winter

To prepare a spicy snack use green and red pods. The dish can be stored in a cool place for 3-4 months.

List of ingredients:

• 1 kg hot pepper;
• 200 ml sunflower oil;
• 5 bay leaves;
• 180 ml white wine vinegar;
• 150 g garlic;
• salt and herbs to taste.

Cooking technology:

1. Wash the pods, remove stems and seeds.
2. Pour sunflower oil, wine vinegar, salt and spices to taste into a saucepan. Cook the marinade over medium heat for 10-15 minutes.
3. Place the pods in the marinade and cook for 8 minutes.
4. Add chopped garlic and bay leaf. Cool and put in the refrigerator for a day.
5. Place into jars and roll up.

Methods for drying hot peppers

Dried hot peppers are added to sauces and marinades, pickles and salads. Dried chili in several ways. Let's look at the most popular ones.

Spicy seasoning suitable for any dish

Hot peppers are dried in the oven. The pods are washed under running water and wiped dry with napkins. Small fruits are cut into halves, large ones into 4 parts, and the stalks are removed. Line a baking tray with baking paper and place peppers.

At a temperature of 50°C, leave the pods for 2 hours with the door slightly open. Otherwise, the fruits will not dry, but will be baked. Store the seasoning in a dry place in fabric bags. Peppers do not tolerate moisture.

Important! When preparing dried seasoning, be careful not to touch your face with your hands. The juice of hot peppers is so hot that it can cause burns.

Dried red hot peppers - a simple recipe from our grandmothers

The peppers are washed and laid out in a dry place for 3-4 days.. Then they string the fruits on a thread, making a small hole in each, and hang the “garland” in a sunny and well-ventilated room. If necessary, grind the dried pepper before adding it to the dish.

Tips and tricks

Experienced housewives note important details of hot pepper preparation:

1. To prepare the brine, use clean water (bottled or filtered). It should not contain impurities, otherwise the taste will suffer and the product will quickly deteriorate.
2. Vinegar is added in strict accordance with the recipe, and spices and seasonings are added to taste.
3. Jars are sterilized in an oven, pan or other convenient way.Use only solid containers without chips or cracks.

Conclusion

Preparing hot peppers does not take much time, and the result will please you all winter. Before cooking, all ingredients are washed, jars and lids are prepared. Hot peppers are pickled whole or cut into several slices. Many housewives not only pickle the vegetable, but also dry it in the oven.

Red varieties are used to prepare hot dishes, and green varieties are used for more delicate dishes. Pepper is combined with garlic and herbs, coriander and bay leaf. The preparations are stored in the basement, pantry or refrigerator.