5 best recipes for preparing pickled peppers in Armenian style for the winter

Almost every Armenian family closes a large amount of hot and sweet peppers for the winter. Armenian bell peppers are preserved in large pieces or even whole with the addition of a large amount of fresh herbs and garlic. This appetizer looks delicious. Red peppers with juicy greens seem especially bright, fresh and seductive in winter. Once on the holiday table, such a dish is unlikely to go unnoticed.

Hot peppers. Useful properties and contraindications

Many people know about the culture, but not every person who eats hot peppers thinks about the benefits and harms.

Pros of eating vegetables:

• increasing immunity;
• acceleration of hair growth;
• preventing the development of atherosclerosis;
• muffling of pain;
• improvement of metabolism;
• taking part in thermoregulation;
• consumption in small quantities stimulates appetite;
• suppression of appetite with unlimited use;
• juice lowers blood pressure;
• The juice relieves depression and improves mood.
• used in the prevention and treatment of cancer;
• helps with radiculitis;
• has a laxative effect.

In addition to the positive effect on the body, hot pepper also has a negative effect.

Contraindications to the use of hot pepper:

• Do not use if you are allergic;
• should not be used by children and adolescents;
• negatively affects the body of a person suffering from cardiovascular diseases;
• Use with caution as food for people suffering from diseases of the gastrointestinal tract;

Don't forget about precautions. Do not use the product thoughtlessly. It is better to consult your doctor first. Only then start using the vegetable and dishes with it.

Cooking secrets

There are many recipes based on which tsitsak:

• pickled, salted;
• consumed as a spicy snack;
• added to vegetable salads, stews and other dishes.

The recipe for tsitsak pepper has become widespread. After all, the aromatic snack is perfect for both a festive and everyday table. There are a huge variety of options for preparing tsitsak pepper:

• salted, pickled, pickled;
• stuffed with aromatic herbs;
• with honey, garlic or celery.

In order for the preparation to turn out tasty and appetizing, you need to remember several important features of the cooking technology:

1. The fruits used must be whole, without signs of rot or damage.
2. The classic recipe uses dried peppers. If the fruits are too elastic, they must first be dried a little for 2–3 days in a warm place.
3. The canning process can last up to 2–3 weeks, as in the Armenian recipe. Fruits that are too spicy should be soaked in cold water for 2–3 days.
4. Before canning, peppers should be pierced several times with a knife. This way they will be better saturated with the marinade.

When preparing hot peppers, be sure to protect your nose with a gauze bandage and your hands with gloves.

Chili pepper in honey

Trading enterprises offer canned hot peppers of the Uncle Vanya brand at a fairly affordable price. Of course, you can buy a snack in the store.

But it’s better to prepare it yourself. Only in this case can you guarantee the high quality of the products, the absence of harmful substances in the canned food and compliance with the preparation technology. From the proposed amount of ingredients you will get three 0.5 liter jars of aromatic and appetizing snack.

Ingredients Servings: –+6

• Chili pepper 1.5 kg
• Honey 150 g
• Vegetable oil 150 g
• Garlic 2-3 heads
• Salt 1 tbsp. spoon
• Table vinegar 100 ml
• Water 800 ml
• Allspice and black pepper, bay leaf and cloves.

Per serving Calories: 21 kcal

Proteins: 0.72 g

Fat: 027 g

Carbohydrates: 4.6 g

Steps 1 hour. 30 min.Video recipePrint

• Boil the water. Add spices, add honey, pour in vegetable oil. Stir well. Bring to a boil. After boiling the filling for 3-4 minutes, pour in the vinegar.
• Blanch the hot pepper pods in a boiling marinade for 5-7 minutes. Can't do it in one go? Divide the entire volume of product into batches. Place them in the pan one at a time. The purpose of heat treatment of the pods is to soften them.
• Do not allow the fruits to overcook and soften the walls. Let them retain their shape and elasticity. With the last batch of peppers, add garlic cloves into the boiling pot.
• When removing from the hot marinade, immediately place each batch of pods into sterilized jars. Distribute the seasonings evenly between them and pour boiling liquid over them.
• Roll up under iron lids. Store in a cool place.

Use our recipes to replenish your bins. After all, there is a long winter ahead. Let the hot peppers warm you in the cold.

Share the warmth with your real and virtual friends. They will also appreciate the “fiery” chili pepper snacks.

Author of the article: Baklanova Irina Vladimirovna.

Basic principles of pickling peppers

Recipes vary, but the basic rules of pickling remain the same. They must be followed:

• Carefully inspect the pods for rot or mechanical damage. They must be healthy;
• if you want to reduce the severity, then cut out the layers with seeds, scald the fruits or soak them in cool water for a day;
• Add spices whole, not crushed. Otherwise, the brine will be cloudy, which significantly reduces its appetizing value;
• do not use iodized salt, iodine causes the pods to lose color;
• For pickling you will need vinegar, wine or apple vinegar will do. If neither one nor the other is available, then take a concentrated table;
• prepare the container for the preparation. It is best to keep the snack in glass jars. Roast them in the oven or sterilize them over steam to kill bacteria.

Do not forget to be careful, hot peppers are an insidious and even somewhat dangerous vegetable. It easily causes skin irritation and mucosal swelling, so avoid direct contact. When preparing, use gloves, and at the end of the process, wash your hands thoroughly with soap.

Product Types

For canning at home, fruits with elastic, elastic peel of a bright red color are selected. The more elastic the skin, the better the taste. Suitable pods should be hot and spicy.

If the fruits will be placed whole in the jar, then choose pods of the same size. If they have slight damage, they can be cut out and the pods used in the workpiece. In this case, the pod remains with a neat tail. But some recipes also allow the use of peppers cut into circles or strips.

Capsaicin gives vegetables their pungency. The level of pungency depends on the amount of this component in the pepper. Regular bell peppers do not contain this component. The hottest pepper is the Dragon's Breath variety.

The following varieties of hot pepper are distinguished:

• Chinese hot peppers have a pronounced spicy taste;
• The habanero group is distinguished by its burning taste; the variety is used for preparing Mexican dishes;
• the Trinidad group is characterized by a pungent taste with fruity notes;
• The jalapeño variety has a moderately hot taste; there are also notes of spice and sourness;
• Cayenne peppers have a spicy, fiery taste;
• Chili peppers have a spicy taste.

Preparing the main ingredients

An important point in any business is preparation. All ingredients used in cooking require careful sorting. Use ripe fruits without signs of rot, disease or deformation.

All components included in the composition are washed and dried or wiped with a towel. The rest of the preparation of ingredients depends on the specifics of the recipe.

The seeds from the pepper are either removed or not - it depends on how hot the snack is used in the family.

Recipe for “Armenian salted hot pepper “Tsitsak””:

I am writing the entire recipe, but I myself used the 5th part, since there was not a lot of pepper.

“Tsitsak” (with soft “ts” - 'tsitsak') is translated from Armenian exactly as “pepper”, but not just any pepper, but just this kind of pepper!

It is long, thin, light greenish-yellow in color...

The taste is spicy, but not very hot!

Such peppers are usually fermented. And they don’t seal it hermetically.

It is perfectly stored (like, in fact, any pickled vegetables) - simply in barrels or jars under plastic lids, but in a cold place - in the cellar, on the balcony, in the refrigerator...

1. Wash the pepper and prick with a toothpick (you can use a fork).

I also read that you should leave the pepper (NOT washed yet!!!) in the kitchen for 1-2 days, simply laying it out on the table so that it “wilts” a little.

2. Pour 5 liters of cold water into a 10 liter bucket and add 15 tablespoons of salt.

Mix well until the salt dissolves.

3. Place peeled garlic cloves, bay leaves, cherry leaves, coriander seeds, and dill into a bucket. Place our peppers.

4. We put pressure on top and leave our pepper for 14 days.

5. After two weeks, we remove the oppression.

Place our peppers in prepared jars (I used sterilized ones).

Add random spices that were in the brine - garlic, bay leaf...

6. Pour the brine into the pan. Bring to a boil and let simmer for 1 minute.

Pour boiling brine over our peppers. Screw on the lids and let cool.

7. Our pepper is ready.

It does not lose its taste, so choose the pepper according to your taste!

How will it look like?
Salted hot pepper in Armenian “Tsitsak”

For those who like spicy foods, I suggest pickling green hot peppers, which are perfect for meat dishes, first courses and will decorate the table in the winter. Recipe by Maxim Punchenko.

Category: Preparations › Pickles › Pickling vegetables

Ingredients for “Salted hot pepper in Armenian “Tsitsak””:

Gazarov Perchik

Another simple, but incredibly tasty way to prepare winter preparations from bell peppers. But this recipe also includes other vegetables, so the appetizer turns out to be satisfying and can be eaten as an independent dish.

To prepare marinated green peppers in Armenian, you need to prepare:

• vegetable oil - 0.2 l;
• carrots - 2 medium root vegetables;
• chili pepper - 2 pcs.;
• onions - 0.4 kg;
• green bell pepper - 0.5 kg;
• tomato paste - 0.2 kg;
• cilantro, parsley - 50 g;
• water - 0.3 l;
• salt - 1 tbsp. l. with a slide.

Once all the ingredients have been collected, washed and cleaned, you can begin. The step-by-step cooking technology is as follows:

1. Chop onions and carrots using a sharp knife. It’s better to do it large, then the snack will be much more interesting.
2. Heat sunflower oil in a frying pan, add chopped vegetables to the hot mixture, balance everything for 25 minutes, they should become soft.
3. Cut the sweet bell pepper into rings and the chili into small slices. Move them around and place them in the pan with the vegetables. Fry for another 5-6 minutes.
4. After this, stir the tomato paste in the prepared water until completely dissolved, and then pour it into the rest of the ingredients. Salt everything well. Close everything with a lid and simmer for another 7 minutes.
5. At the end, add chopped cilantro and parsley, mix everything thoroughly and remove from the stove. Allow the vegetable stew to cool slightly.

Place everything in jars that have been sterilized in advance and screw on the lids. At this point the winter preparation is ready. This spicy-tasting appetizer is perfect as a seasoning for borscht or cabbage soup. The male half of the family will especially like it.

Author of the recipe

Anna Maltseva

The editor of “With Taste” is not just a lover of cooking, but a real fan of cooking. Anna loves to bake and is proud when everything works out, and her family asks for more. Particularly successful

curd pie with prunes

. As a young mother, Anna perfectly understands that the key word for a modern housewife is fast. Therefore, she will be happy to offer you interesting fast food dishes.

Methods for storing pepper preparations

It is not enough to just follow the recipe. It is necessary to ensure the sterility of the workplace. During cooking, nothing should get inside the storage containers. Sterilize jars and lids.

In addition, you need to properly store workpieces that were not sterilized, but filled with cold brine. A refrigerator is better. But sometimes the number of containers does not allow placing them there.

In this case, the blanks are stored in a basement or cellar, creating optimal storage conditions. The temperature should not exceed +15 ⁰С, but also not be lower than 0 ⁰С.

Relative humidity is 80%.

If the finished product is stored in a large container, then after selecting the required amount of vegetable, add brine.

Preparing pepper in Armenian style will appeal to lovers of spicy snacks. Many will love the dish for its ease of execution and taste.

Pepper slices in Korean style with garlic for the winter

The appetizer is served with meat and fish. Add to stews and soups.

• bell pepper – 3 kg;
• vegetable oil – 170 ml;
• sugar – 20 g;
• water – 1 l;
• Korean seasoning – 15 g;
• vinegar essence – 20 ml;
• salt – 20 g;
• garlic – 80 g.

1. Chop the main vegetable, first removing the seeds.
2. Chop the garlic.
3. To boil water. Add sugar and seasoning. Add some salt. Pour in the essence and oil. Stir. Cook for three minutes.
4. Add the prepared product. Cook for seven minutes.
5. Place tightly in sterile jars. Sprinkle each layer with garlic.
6. Pour over the marinade.
7. Sterilize in a pan filled with water for 20 minutes. Cork.

Cut the vegetable into arbitrary pieces

Procurement rules

Tsitsak pepper must be prepared strictly following the above recipes. To make the vegetable excellent, follow the recommendations:

1. For rapid fermentation, the room must be warm enough.
2. When pickling, it doesn’t really matter how many days the pepper sits under pressure.
3. After cooking, fermented vegetables in Armenian style can be added to the borscht dressing. The first dish will then acquire a pleasant islandy taste and delicate aroma.
4. It is recommended to add a couple of small tomatoes to the pickles. The preparation will only benefit from such a step.
5. In the absence of Armenian tsitsak, you can use other varieties of hot pepper in recipes.
6. You can salt not only green peppercorns, but also yellow and red ones.

The classic recipe involves pickling green fruits. Adherents of Armenian cuisine know very well that the dish turns out very tasty. Salted pepper can be added to soups and borscht, salads, roasts, stews, or eaten on its own with a side dish.

Choosing the appropriate method for preserving vegetables should not only be based on personal preference. Be sure to consider the timing of salting, as well as the conditions under which the preservation will be stored. Hot pepper pods are not capricious and are perfectly stored even without additional sterilization.

Administrator Author of articles about seasonings for your favorite dishes

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Original snack

Armenians call this recipe for men. Spicy and unusually aromatic preparation is perfect as a snack. And in winter, this vitamin salad will become a storehouse of vitamins.

To pickle hot peppers for the winter, you will need the following ingredients:

• red hot pepper - 3.5 kg;
• garlic - 5-6 cloves;
• sunflower oil - 500 ml;
• cold water - 0.1 l;
• table vinegar -70 ml;
• granulated sugar - 0.1 kg;
• table salt - 3 tbsp. l.

All the ingredients are simple and can be purchased at your local supermarket. Next you need to follow the step-by-step recipe:

1. Take the peppers, wash them thoroughly, leave the seeds and stem intact. After this, throw into boiling water and boil for 3 minutes. Remove from boiling water using a slotted spoon and immediately plunge into ice water. Finally, remove the skin from the fruit. You can also place them in a well-heated oven, leave them for 5 minutes, and then “skin them.”
2. At the next stage, cut the fruits into two equal parts. Prepare a brine from water, vegetable oil, granulated sugar and salt. Put on fire and let the mixture boil.
3. Place the pepper in the marinade and boil for 2 minutes. It is best to do this in portions so that the vegetables are sautéed in one layer.
4. Place whole cloves of garlic in a sterile container, and fried halves of pepper on top. Compact the vegetables, then fill the jar with marinade and cover with a metal lid. And after 20 minutes, carry out sterilization.

At the very end, tighten the containers and place them upside down. It is best to put them in a place where there are no drafts. Otherwise, there is a risk that they will burst.

The shelf life of such pickled peppers is three years if all conditions are met.

Diseases and pests

Tsitsak is resistant to some diseases, but if you do not care for the plant correctly, problems such as fusarium and stolbur will appear.

It can also be affected by the following pests:

• An aphid is an insect that feeds on the sap of a plant, causing the leaves to lose color, dry out, and then turn yellow. Most often, in the presence of aphids, Tsitsak dies. To get rid of this parasite, you need to make a solution of 30 g of wood ash and 15 liters of water, then add 100 g of liquid soap to this mixture. The leaves and stem of the pepper are treated with this solution.
• Spider mite - it develops on the underside of the leaf. White cobwebs appear on the leaves. You can get rid of the pest using insecticides.
• Slugs are the most common pests that affect not only peppers, but also other crops. They feed on the leaves, after which holes form on them. These pests also attack fruits. To get rid of them, drugs such as Keltan and Karbofos are used.

Hot pepper in instant marinade

Let's look at another idea - take a red pepper! Just as spicy, just as tasty, and most importantly - without sterilization!

To make this snack, we will need:

• 100 g hot red pepper;
• 1 PC. garlic;
• 1 liter of water;
• 1 tbsp. granulated sugar;
• 1 tbsp. table salt;
• 5 t.l. vinegar.

How to roll:

1. We wash the pepper and peel the garlic.
2. Pour water into a saucepan, add salt and sugar and add vinegar. Let it boil over medium heat.
3. Add pepper and garlic to the boiled marinade and cook for 8-10 minutes.
4. We catch our vegetables with a sieve and place them in a jar. Pour in the hot sauce and immediately cover with a lid. Turn the jar over and let it cool. So simple!