Hot peppers for the winter: 10 snack options with a sparkle!

Pickled hot peppers are one of the canning options that lovers of spicy dishes will surely enjoy. This savory appetizer turns out “with a spark” and is perfect as an addition to borscht or other soup; it can be added to stews, served with barbecue, stewed, fried meat and used for any other purpose. The calorie content of the product is from 50 kcal per 100 g.

Important! Hot pepper preparations are prohibited for use by people with diseases of the stomach, intestines, or urinary tract.

Pickled hot peppers with garlic for the winter - step-by-step recipe with photos

The recipe for making pickled hot peppers for the winter is quite simple: put it in a jar, fill it with hot brine and sterilize it, then roll it up.

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2 ratings, average: 3.00 out of 5)
Cooking time: 45 minutes

Quantity: 1 serving

Methods for preparing spicy peppers

Today there are a large number of recipes for preparing peppers for the winter. They may involve canning vegetables whole or cut into pieces, solo performance or with the addition of other vegetables. Often the vegetable is stewed with squash, zucchini, carrots, tomatoes and then rolled into jars.

Regardless of the recipe you choose, you should follow a number of rules that will allow you to get a tasty treat and preserve it throughout the season. The main ones include:

• cleanliness - not only jars, but also all kitchen utensils, including spoons and knives, are thoroughly washed;
• speed - containers are sterilized immediately before placing the product in them; if the lids have cooled down after processing, then boil them again for at least 10 minutes;
• quality - raw materials must be taken without flaws and signs of rot, “companion” vegetables must be free of cracks and damage.

The specifics of the recipe should be taken into account. Some of them suggest the use of large peppers with thick walls, others recommend choosing thin-walled fruits.

Pepper in oil

According to this recipe, the vegetable is suitable as an independent dish; it can be used as an ingredient in the preparation of various dishes. To prepare you will need:

• pepper - 6 kilograms;
• salt - ½ cup;
• vegetable oil - ½ cup;
• 6% vinegar - ½ cup;
• garlic - 1 head;
• greens - dill and parsley.

The vegetable is cut into equal parts, placed in a pan and oil is poured on top. Achieve an even distribution of salt and sugar. Cook the vegetable mixture for 20 minutes, remembering to stir constantly. At the end of the process, add finely chopped garlic and add vinegar. The vegetable mixture is left to boil for another 5 minutes, after which it is laid out in sterile containers and covered with lids.

In sweet and sour marinade

Making this recipe is an ideal snack that has a sweet and sour taste. The honey present in the composition adds piquancy. Main ingredients:

• pepper - 2.5 kilograms;
• water - 450 milliliters;
• sunflower oil - 85 milliliters;
• sugar - 175 grams;
• salt - 1.5 tablespoons;
• vinegar 9% - 150 milliliters;
• honey - 1.5 tablespoons;

To add brightness, it is recommended to take yellow and red varieties of pepper; this combination increases the appetizing of the preparation. The vegetable is cut into 2-4 pieces depending on size, the membranes are carefully removed and washed. The sticks, if desired, are cut into small cubes; preparation in the form of slices is acceptable.

Finger-licking hot pepper for the winter

This blank fully lives up to its name. The result is an incredibly aromatic, fiery appetizer for any dish.

Ingredients for 1 liter jar:

• Pepper;
• 50 g sugar;
• 25 g salt;
• 4 peas of allspice;
• 10 coriander peas;
• 50 ml vinegar;
• 1 liter of water.

Preparation:

1. Wash the pods, cut into large pieces, remove the seeds.

2. Place in a container, do not pack too tightly.
3. Pour boiling water over, heat for 3-5 minutes.
4. Drain the water, add everything except vinegar. Boil for a couple of minutes.
5. Pour boiling marinade into a jar, then vinegar, roll up.

It is not necessary to cook pepper in a liter jar; you can divide the products in half for containers of 0.5 or calculate the amount of ingredients for containers of a different size.

Instant Marinated Chili Peppers

Instant pickled peppers are a great appetizer for all occasions and holidays. The spicy, aromatic vegetable can be served within a day.

Ingredients:

• Chili pepper – 0.5 kg
• Dill sprigs – 3 pcs.
• Vinegar – 2 tsp.
• Water – 1 tbsp.
• Sugar, salt - 1 tsp each.

The cooking process is as follows:

1. Rinse the fruits, dry them with towels and compact them tightly into a jar in a vertical position.
2. Add washed and dried dill sprigs to the center of the workpiece.
3. Prepare the marinade by boiling water with sugar, salt, and vinegar for 5 minutes.
4. Pour the boiling liquid into the jar with pepper. Close the container tightly with a lid and cool under a blanket.
5. After a day, the snack is ready and can be stored in the refrigerator or served.

Marinated in a jar

How to pickle hot peppers with honey for the winter

Old recipes have one big advantage - they are time-tested, and the result is always pleasing in taste and preservation. This is exactly the option here.

Ingredients:

• 2.7-3 kg of hot pepper;
• 400 g honey;
• 60 g salt;
• 300 ml table vinegar;
• 500 ml vegetable oil.

How to preserve:

1. Remove the seeds from the pods and cut each into three parts.
2. Mix honey with oil and vinegar, add salt. Sometimes allspice is added to the marinade.
3. Place on the stove and boil.
4. Place the prepared peppers in sterile jars, pouring the prepared marinade over the layers, simply pour the rest on top.
5. Place the lids on, place in a pan with warm water, sterilize for exactly 10 minutes, then roll up.

Hot pepper in oil - preparation for the winter

A very simple recipe, which in its original version is prepared with the addition of olive oil. It is very useful, but not always available. Therefore, you can also preserve it with sunflower or mix the two types in any proportions.

Ingredients:

• 12-14 pcs. pepper;
• 260 ml oil;
• 5 cloves of garlic.

What to do:

1. Place the peeled garlic in heated oil, bring almost to a boil, and simmer for about five minutes over low heat.
2. Transfer the garlic cloves to a sterile jar.
3. Dip the peppers into the remaining oil, cutting off the tails in advance.
4. Increase heat, bring almost to a boil, then reduce to low.
5. Simmer for 12 minutes, be sure to stir, turning the peppers to the other side.
6. Transfer the pods to the garlic, pour in hot oil, and close with a tight lid.
7. Cool, put in the refrigerator.

No salt is added to this preparation; it will not dissolve anyway. If desired, you can add a little vinegar at the end of simmering to brighten the taste.

How to select and prepare hot peppers for preparations

In order for the preparation to be stored for quite a long time, it is necessary to strictly follow the technology, and be sure to correctly select and prepare the vegetable.

Features of choice:

1. The maximum pungency of the spice appears when it is fully ripe. It will have a rich red, yellow or orange color. The green color indicates that the pepper is not yet ripe, which means it is less spicy.
2. A product suitable for harvesting must be whole, fleshy and with a shiny skin.
3. Red pods last the longest, green pods last the least.
4. A product suitable for harvesting can be determined by drying it after harvesting for a week in the shade. Those pods that begin to deteriorate are discarded.

Important! When working with hot peppers, you need to be extremely careful. It is advisable to work with gloves, protect your eyes and not touch your hair and face with your hands until you wash them thoroughly.

Pepper preparation:

1. The seeds are a source of bitterness. If they are not removed, then over time the burning qualities of the spice will intensify.
2. If you want to remove the seeds, first remove them and then rinse the pepper. Whole pods are washed immediately.
3. Dry the product on paper or cloth.

Cold method of preparing hot peppers

If you don’t want to heat or sterilize something, this recipe will help you out. Peppers are prepared with apple cider vinegar, but it is important to use only the natural product.

Ingredients:

• 1.5 kg pepper;
• 2 liters of apple cider vinegar;
• honey (about 12 tsp).

Preparation:

1. Remove the seeds from the peppers, cut each pod diagonally, you should get pieces of 2-3 cm.
2. Place tightly in 0.5 liter containers. You will get an average of 6 cans, but the exact number depends on the packing density.
3. Add 2 tsp to each container. natural honey. It can even be candied.
4. Pour in apple cider vinegar and roll up.
5. Leave the preparation in a visible place for 5-7 days, shake periodically so that the honey disperses.

It is not necessary to store this pepper in a cool place; it stands up well even in a hot room, the main thing is not to expose it to the sun.

TOP 10 simple recipes for pickling sweet and hot peppers in oil for the winter, in slices and whole

Pepper in oil for the winter is a simple and tasty recipe for preparing vegetables. It has been used for decades. This method of preservation allows you to preserve all the beneficial qualities of your favorite product and prepare incredibly tasty snacks for the winter. There are many different recipes for canning vegetables, let's look at the best of them.

Pepper is a storehouse of nutrients

The fresh product contains many vitamins and minerals, such as: potassium, vitamin C, sodium, vitamin B, phosphorus, magnesium, iron. When preserved, the bulk of these beneficial substances are preserved.

Canned peppers also contain fiber, alkaloids, and proteins. It is a low-calorie product, so you can consume it without harm to your figure. However, you should be careful with vegetables canned in olive oil - the calorie content of such products is much higher.

It also helps reduce blood pressure, thin the blood and normalize the gastrointestinal tract.

Preparing the main ingredients

Preparing peppers in oil for the winter is easy and effortless. To do this, just follow the following recommendations:

1. Vegetables must be selected that are ripe and without defects.
2. Fleshy peppers are best suited for canning.
3. The oil used for recipes is refined and odorless.
4. Before preservation, jars must be thoroughly washed with soda and sterilized.
5. If the recipe uses a hot product, then additional sterilization is not necessary.

How to prepare peppers at home, recipes

Pepper is a very healthy and tasty product that should be consumed throughout the year, and not just in the summer. Unfortunately, not every housewife can afford to buy fresh vegetables in winter or fill the freezer with them.

In this case, the best way to solve this problem is conservation. It is stored for a long time, and the vegetable retains its beneficial qualities. We have selected for you the most popular and easy-to-implement recipes for seaming in oil for the winter.

Classic recipe

This recipe is distinguished by its simplicity; it is prepared from products that any housewife always keeps on hand. You will need the following components:

• four kilograms of bell pepper;
• 800 milliliters of cold water;
• 160 milliliters of olia, odorless;
• 30 grams of fine salt;
• 90 milliliters of 9 percent vinegar;
• 350 grams of granulated sugar.

1. Vegetables are washed well, peeled from seeds, and cut into slices.
2. In a bowl, mix water with salt and granulated sugar. They set it to boil.
3. After boiling begins, pour in the vegetables and cook for eight minutes.
4. Fill with vinegar essence and vegetable oil.
5. Using a slotted spoon, spoon the product into jars and pour in the marinade.
6. The jars are closed, turned over, and left overnight.

Important! The jars must first be thoroughly washed with soda and sterilized, otherwise the preservation may deteriorate.

In oil filling with spices

• six kilograms of pepper;
• three hundred grams of granulated sugar;
• salt, about half a glass;
• six hundred milliliters of olia;
• four hundred milliliters of 9 percent vinegar;
• greenery;
• seven cloves of garlic.

1. Vegetables are washed, peeled, and cut into any shape.
2. Place in a bowl.
3. Pour in refined vegetable oil, sprinkle with salt and granulated sugar on top. Fill them with vinegar.
4. Place the solution on the stove and cook for twenty minutes. This requires stirring the mixture well.
5. Add crushed garlic and herbs.
6. Cook over medium heat for five minutes.
7. They put it in jars and roll it up.

Peppers in tomato

The taste is sweet, like lecho, but it is much easier to prepare. To prepare you will need the following ingredients:

• four kilograms of bell pepper;
• three hundred milliliters of olia;
• three liters of tomato juice;
• one hundred and fifty grams of granulated sugar;
• thirty grams of fine salt;
• one hundred milliliters of 9 percent vinegar;
• spices (bay leaf, cloves).

First, prepare the peppers. They are washed well with water and cut into large pieces. Then we get to work on the marinade. To do this, you need to pour the juice from the tomatoes into a container, add salt, granulated sugar, add cloves and bay leaves. Bring the solution to a boil. Then add 9% vinegar and vegetables to the juice and simmer for about twenty minutes.

After time has passed, remove the container from the stove and pour the hot solution into sterilized jars. Close with lids, turn over, cover with a winter jacket.

In oil with garlic

To prepare you will need:

• pepper;
• refined olia;
• cold water;
• several cloves of garlic;
• granulated sugar;
• salt;
• Bay leaf;
• dried cloves;
• parsley.

We prepare the ingredients - wash them, clean them, cut them. Cut the main component into slices, finely chop the parsley and garlic. In a container, mix running water, granulated sugar, fine salt, and olive oil. Bring to a boil over low heat, only then add vegetables to the liquid and boil for ten minutes. Pour into jars and sterilize for about twenty minutes. Roll up, turn over, cover with a winter jacket.

Spicy slices marinated with vinegar

A fairly simple recipe for pickling hot peppers for the winter. It doesn't take much time or effort to make it with vinegar, but once you try it, you'll use this recipe all the time.

1. The vegetable is washed well with cold water, allowed to dry, and cut into slices.
2. Place it in jars in dense layers.
3. Pour boiling water over it, leave for fifteen minutes, and drain the water.
4. Mix boiling water, salt, vinegar, sugar in a bowl.
5. Pour this solution over the peppers and roll up the jars.

Marinated in honey sauce

The combination of bell and sweet peppers with honey and coriander gives simply incredible taste. The vegetable turns out sweet, crispy, with barely noticeable sourness.

• kilogram of the main ingredient;
• 5 tablespoons of liquid honey;
• 60 milliliters of 9 percent vinegar;
• 50 milliliters of olia, odorless;
• salt;
• cloves, bay leaf;
• 5 grams of coriander.

1. Wash the main ingredient well, peel and cut into small squares.
2. Place in jars; they should be filled completely.
3. Pour boiling water over the vegetables and cover.
4. Leave to infuse for ten minutes.
5. Pour honey into a small container, add salt and seasonings.
6. Bring the mixture to a boil.
7. Pour in vinegar, olive oil, and pour into jars again.
8. Roll up the cans and wrap them up.

The honey marinated vegetable is ready.

Stuffing preparations

Stuffed pickled peppers are a fairly simple, inexpensive, satisfying and incredibly tasty dish. It is convenient to prepare it not only in summer, with fresh vegetables, but also in winter. That's why housewives fill their freezers to capacity with vegetables every harvest. But if there is no space in the freezer, and you really want to pamper your loved ones with aromatic stuffed peppers in the winter? Then the recipe described below will come to your rescue.

• 2 kilograms of bell pepper;
• 4 whole bay leaves;
• 5 pieces of peppercorns;
• 30 milliliters of vinegar;
• parsley;
• 20 grams of salt;
• Add granulated sugar to taste.

1. Wash the pepper well, cut off the tops, and remove the seeds. Rinse again.
2. Place the vegetables in boiling water for about two minutes.
3. We take it out and leave it to cool.
4. When the vegetables have cooled completely, place them in pre-sterilized jars.
5. In a container, mix liquid, salt, seasonings, sugar and parsley.
6. Cook for a short time.
7. Add vinegar, fill the future twist, roll it up.

Lecho without vinegar

• 4 kilograms of tomatoes;
• 2 kilograms of pepper;
• 2 large onions;
• 50 grams of sugar;
• head of garlic;
• 5 pieces bay leaf;
• 5 pieces of peppercorns;
• 20 grams of salt.

Let's start with tomato juice. To do this, wash the tomatoes well, cut them, squeeze them through a juicer and let them cook for twenty minutes. Cut the onion into rings and the pepper into small squares. Onions, sugar, salt and spices are added to the tomato marinade.

After five minutes, add the pepper and leave to marinate over low heat for another five minutes. Add garlic and pour into jars. The jars must be well sealed to prevent air from entering.

Stuffed with cabbage and preserved in oil

• 2 heads of cabbage;
• 300 milliliters of vinegar;
• 100 grams of salt;
• seasonings (cumin, peppercorns, bay leaf, cloves);
• 50 milliliters of sunflower oil.

1. Finely chop the cabbage, add vinegar and salt.
2. Cover with a bowl and place the weight.
3. A day later, squeeze the juice from the cabbage and add seasonings.
4. We wash the peppers, cut off the tops, and remove the seeds.
5. Pour boiling water over them and leave for five minutes.
6. Then we take it out, cool it, stuff it with cabbage, and put it in a container.
7. In a container, mix water, remaining salt, vinegar and oil.
8. Bring the mixture to a boil.
9. Pour it over the resulting product and roll it up.

Boiled and preserved in oil

To prepare this recipe, the whole product is used; there is no need to cut it, so it takes much less time to preserve.

• 2 kilograms of tomato pepper;
• salt;
• sugar;
• seasonings;
• a glass of refined oil;
• vinegar.

1. We wash the vegetables well with water and let them dry.
2. Pour in water and set to cook.
3. After the first bubbles form, add salt, vinegar, seasonings, and sugar to taste.
4. Pour in vegetable oil and pour in the ingredients.
5. Continue cooking until the vegetables are fully cooked.
6. Place in jars, fill with solution, close.

How to preserve food

To preserve canned vegetables for a long time, you must follow a few simple rules:

1. Follow the proportions of sugar and vinegar indicated in the recipe.
2. Sterilize the jars well.
3. Wash vegetables thoroughly.
4. After seaming, turn the jars over to remove any that are not sealed tightly.
5. Store the workpieces in a cool, dark place.
6. Use vegetables without damage.

From all of the above, we can conclude that this canning for the winter does not require any special expenditure of effort and money.

You can prepare it at home, using available materials. But the result will exceed all your expectations; the appetizer will be excellent, capable of delighting not only your loved ones, but also unexpected guests.

Delicious Georgian hot pepper for the winter

A very interesting snack with bright notes originally from Georgia. Therefore, the recipe couldn’t do without suneli hops.

Ingredients:

• 1.5 kg pepper;
• 50 g sugar;
• 400 ml oil;
• 1 tbsp. l. khmeli-suneli;
• 1 tsp. vinegar;
• 30 g salt;
• 30 g parsley.

How to preserve:

1. Heat oil in a frying pan or cauldron.
2. Cut off the tail of the peppers; there is no need to remove the seeds.
3. Place the peppers in oil, sugar, and fry over medium heat for 5-7 minutes.
4. Add salt and vinegar, seasonings and chopped parsley. Cook for another 10 minutes, stirring constantly.
5. Place hot peppers into jars and press tightly so that the oil completely covers the pods. Roll up.

You can use cilantro instead of parsley, or prepare this appetizer without any greens at all. In any case, it will have an amazing aroma thanks to suneli hops.

Pickled hot peppers - one of the best recipes for the winter

The harvesting season is in full swing. And I strongly recommend using the proposed option. The preparation technology will not take much time, and you will like the result. As with pickled cucumbers, everything is simple here.

Ingredients for one 500 g jar:

• hot pepper - 200-250 g,
• allspice - 3-5 pcs.,
• bay leaf - 1 pc.,
• honey - 2 tsp,
• apple cider vinegar 6% 220-250 ml.

Preparation:

Any variety of hot pepper is suitable for pickling; color does not play an important role. First of all, sort it out and remove the defective fruits. Place in a colander and rinse thoroughly under cold running water.

When working with hot pepper, be sure to use disposable gloves to avoid getting burned during the cleaning process. Trim the tail. Cut into portions. If necessary, remove the seeds.

Rinse the jar with the lid with baking soda. Rinse well and sterilize in the oven, or over steam, or in the microwave. Place the lid in boiling water and boil for 8-10 minutes. Add a spoonful of honey, bay leaf, and allspice to the prepared container. Honey can be any honey you like.

Toss in the chopped peppers. Tamp down a little. Add another spoonful of honey on top. Fill to the top with apple cider vinegar. Cover with a lid and seal tightly. Turn it over. Over the course of some time, periodically turn the jar over so that the honey is completely dissolved. All is ready.

This preparation is perfectly stored in the apartment pantry and in the cellar. Bon appetit!

How to close bitter capsicum in Armenian

This pepper is often served with dolma, shish kebab, baked eggplant and other Armenian dishes. But it also goes well with lard, sausage, and even just a crust of fresh bread.

Ingredients:

• 1.5 kg of hot chili;
• 260 ml apple cider vinegar;
• 200 ml oil;
• 1 bunch of greens;
• 3 heads of garlic;
• 2 tbsp. l. salt.

What to do:

1. Wash the pods, make cuts, sprinkle with salt and put under pressure for a day.
2. Heat the oil in a thick-walled pan, put the peppers in it, fry for 8-10 minutes.
3. Chop the garlic and parsley and add to the pan.
4. Pour in the vinegar, cover and simmer everything together for another five minutes.
5. Place the hot Armenian appetizer into jars, quickly roll it up and turn it over.

Instead of apple cider vinegar, the usual table equivalent is often used. It also stores everything perfectly, but it doesn’t turn out as tasty.

Hot pepper for the winter in jars without sterilization

A very successful recipe for hot peppers that does not require sterilization. This results in a very interesting snack with an amazing aroma.

Ingredients:

• 1 kg pepper;
• 200 ml water;
• 200 ml oil;
• 200 ml vinegar;
• 1 tbsp. l. salt;
• 5-7 cloves of garlic;
• Bay leaf.

Preparation:

1. Cut the pepper into 2-3 cm pieces, discard the seeds.
2. Peel the garlic; no need to cut it.
3. Combine all other ingredients in a saucepan, except bay leaves.
4. Bring to a boil, add pepper and garlic.
5. Boil for exactly five minutes at a low boil.
6. At the end, add the bay leaf broken into small pieces and stir.
7. Immediately place into sterile jars. Roll up.

You can add sprigs of rosemary to this preparation rather than laurel; it turns out very interesting with basil.

Choosing the best varieties of peppers for preparations

Choosing the right pepper is the key to getting a tasty delicacy. An important role is played by the taste of the vegetable, its size and wall thickness. To prepare lecho, it is recommended to pay attention to juicy yellow and red plant varieties; they look brighter and more appetizing when prepared. For such recipes, large and juicy fruits are chosen, as they benefit in terms of juiciness and taste, and also facilitate the process of preparing raw materials.

For marinades, it is recommended to take smaller vegetables - they fit more easily into jars and do not lose their appearance after exposure to heat. For preservation, peppers with a wall thickness of at least 4 millimeters are chosen, the taste of which has slight bitterness and a predominant sweetness. The optimal fruit weight is from 80 to 150 grams. The best varieties for lecho and canning include:

1. Avangard is a large variety with fruit weight up to 450 grams; its juiciness and meatiness make it ideal for preparing lecho and marinades; wall thickness is from 6 to 7 centimeters.
2. Adept is a vegetable of universal use, fruit weight is up to 110 grams, wall thickness is from 6 to 6.5 centimeters.
3. Bogdan is a late-ripening variety that produces bright yellow peppers, weighing up to 250 grams and wall thickness from 6 to 8 centimeters.
4. Ideal - peppers are red in color and weigh up to 150 grams; A distinctive feature of the variety is its sugar content.

Some recipes require special varieties; using traditional varieties is not suitable for them. These include options for preparing spicy preparations that involve the use of bitter or hot pepper.