How to salt hot peppers for the winter in jars: the best recipes for hot peppers

Basic methods for preparing hot peppers

The easiest and most convenient way to prepare is drying. Hot pepper dries perfectly at room temperature without losing its flavor and pungent properties. Usually, for drying, it is strung on a thread, piercing the base of the stalk with a needle, and then used, breaking off into pieces of the required size or grinding into powder.

When dried, pepper does not require any special storage conditions and takes up little space. Due to the high content of alkaloids, it itself is a good preservative, so it practically does not spoil and can be stored for a long time. This pepper is also sometimes added to pickles.

If you want to pickle hot peppers, then use cold (with subsequent storage of the workpiece in the refrigerator) or hot (with sterilization and sealing of jars) methods. When pickling, hot salting technologies are used, but with the addition of vinegar. Let's look at the most popular recipes.

Instant Pot Pickled Roasted Peppers Recipe

You can diversify your preparations. To do this, the vegetables must first be fried. No sterilization is required, so preparation will not take much time. Your guests and relatives will love this snack.

Ingredients for a 1 liter jar:

Bell pepper;
1 tbsp sugar;
1 tsp salt;
2 cloves of garlic;
40 ml 9% vinegar;
Vegetable oil.

Step-by-step preparation

Fry the whole pepper in a frying pan with vegetable oil. Don’t forget to rinse the fruits under running water in advance.

Poke the finished pepper with a fork to let the air out, and fill the sterilized jar halfway. Then add the chopped garlic clove. After that, add the second batch and sprinkle with garlic.

At the next stage, add salt, sugar and table vinegar to the jar. Pour boiling water over the vegetables to the very top.

All that remains is to roll up the lid with a special key and shake the jar to mix all the ingredients. Leave upside down until completely cool.

Pickling peppers for the winter

There are recipes for hot red pepper for the winter that preserve its natural heat as much as possible. You can pickle vegetables of different shades: white, green, orange, red. The last ones listed are the most burning.

Fans of spicy food prefer to eat salted red pepper and not snack on it. True, before this it is briefly soaked in water. For people with stomach problems, it is best to add this hot preserve to ready-made dishes.

Pickle composition:

3 kg of all kinds of hot vegetables, 3 liters of water;
raw egg (used to measure salinity), salt;
3 tablespoons granulated sugar.

The water is not boiled: the salt dissolves in the water gradually at a temperature of about 40 degrees. First you need to dissolve the sugar. Then salt is added to the water. Before doing this, place an egg in the solution, add salt until the egg floats. The floating of the egg indicates that the brine has the required concentration.

The pepper needs to be cut so that the salt solution penetrates into it. You can pierce it with a fork. The specified preparation of hot red pepper for the winter does not provide for sterilization of jars due to the fact that salt is a very powerful preservative.

The further stages of preparing this homemade pickling are as follows:

Wash the peppercorns thoroughly and place them vertically in well-rinsed jars. You need to alternate them: for every 10 green ones – about 1 or 2 burning red ones.
Cover the jars with lids for 4 hours. If during this time the amount of brine decreases, add it to the jars. Seal the jars. Store in a cool place.

Pickled bell peppers - recipe without sterilization

It will take us no more than one hour to make a tasty, aromatic and colorful snack. It is suitable not only for ordinary days, but will be appropriate on the holiday table.

Ingredients:

1 kg of sweet pepper;
150 g table salt;
250 g granulated sugar;
1 tsp mustard seeds;
200 ml 9% vinegar;
1 head of garlic;
100 ml sunflower oil;
2 liters of water.

Cooking with photos

Wash and peel the pepper, then cut into pieces of arbitrary shape. Divide the garlic into cloves, peel and chop with a knife.

Pour water into a saucepan, add vegetable oil, sugar and salt, mustard and chopped garlic. Mix everything and put it on the stove. Cover with a lid and bring to a boil.

Then pour in table vinegar and lay out the pepper, leave until the vegetables settle. Then stir, cover and cook for 10 minutes. The main thing is not to overcook the sweet pepper.

After this, place the snack in sterilized jars, compacting slightly. And fill it completely with marinade. Then we close the lids with a special key.

We put the jars under the “fur coat” and leave them until they cool completely. Sweet peppers should be stored in a cool place.

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!

For stuffing without sterilization and without vinegar

Sterilizing jars takes a long time and is fraught with risks - the jar may burst during sterilization. It is more convenient to roll up without sterilization.

Ingredients

To fill a 3 liter jar take:

15-20 medium-sized peppers;
40 g salt;
100 g refined sugar;
20 g vinegar;
water;
peppercorns.

Peppers come in different colors for beauty. But at the same time, it is necessary to ensure that all vegetables have the same thickness of skin, so they will marinate more evenly.

Step-by-step cooking process

For subsequent stuffing, oblong, thick-walled vegetables are selected; fleshy varieties of peppers are not suitable.

They are prepared as follows:

Peppers need to cut off the stem along with the cap, remove the seeds, and rinse.
The water must be allowed to boil, after which the peppers are lowered into it and boiled for 3-4 minutes.
The water where the vegetables were boiled is seasoned with salt, sugar and vinegar essence, a bay leaf is added (100 g of vinegar per 2 liters of water, 4 tablespoons of sugar) and boiled for about 10 minutes.
The peppers are laid out in jars, threaded one into the other, and filled with marinade.

Bell peppers for the winter (the recipe without sterilization is prepared more often than in other ways) is stored well when vinegar is present in the marinade. If necessary, after opening the jar, they can be recycled according to any recipe.

Recipe for bitter capsicums for the winter - you'll lick your fingers

According to this recipe, you are invited to prepare pickled peppers with minimal heat treatment, which will allow you to retain all of its beneficial and taste qualities in the greatest quantity. Good rinsing of all ingredients is important here.

Ingredients:

Pepper (per one liter jar) – 100 g.
Allspice – 3 peas.
Sugar – 2 tbsp. l.
Salt – 1 tbsp. l. no slide.
Table vinegar 9% – 50 g.
Drinking water 1 l.
Garlic – 1–2 cloves.

Cooking process:

Rinse the pepper well with running water. Place the peppers tightly in clean jars and pour boiling water over them.

After fifteen minutes, drain the water from the jars into the same pan. Add the specified amount of sugar and salt to the water, add black peppercorns and add peeled garlic.

Cook the marinade for 5-7 minutes, adding table vinegar at the end of cooking. Pour the resulting marinade over the peppers in the jars. Sterilize the seaming lids. Roll up the jars and place them with the lids down. Cover the jars with a warm blanket and leave until completely cool.

You have received a wonderful spicy snack that goes well with various dishes and goes well with alcoholic drinks.

Bell pepper juice

One of the unusual vegetable preparations for the winter is bell pepper juice. Vegetable juice can be used both for medicinal purposes and for preparing sauces, adjika or lecho. In addition, no preservatives are used during preparation and the product is absolutely safe for children.

Ingredients:

Bell pepper – 1 kg
Water – 0.25 l.

Algorithm for preparing vegetable juice:

Rinse the ripe bell pepper fruits (red, green, yellow or orange) with running water, cut off the stalk and remove the seeds. Rinse again with water and dry.
Cut vegetables into strips, cubes, half rings.
Pour the crushed ones into a saucepan, add water. Set the pan over low heat. Simmer for 15-20 minutes, stirring occasionally. Cool the workpiece.
Using a blender or meat grinder, grind the vegetable stew into a pulp.
Boil the resulting vegetable puree over low heat for 5-7 minutes. Cool the mixture and strain through a sieve.

You can extract juice from peppers using a juicer. All that remains is to bring the drink to a boil, pour it into sterile jars, pasteurize the preparation and roll it up.

Pour the juice into clean jars and sterilize the preparations in a water bath for 15 minutes.
Roll up the jars with disinfected lids, turn them upside down, cover with a blanket and cool.

Store canned food in a cool pantry, cellar or refrigerator on the bottom shelf.

Preparing hot peppers for the winter without sterilization

In this recipe, only part of the stalk and stem is cut off - the seeds remain in the “body” of the pepper. And of all the variety of spices, perhaps the most modest of them is used - bay leaf.

This is a classic recipe without any extraneous flavors, preserving the bitter-hot taste of chili pepper to the maximum extent. It tastes like salted tomatoes.

Compound:

3-liter slightly incomplete jar (like a measuring stick) of chili peppers, filled to the top
3 tablespoons coarse salt
9 tablespoons sugar
6-8 medium laurel leaves
vinegar 70% at the rate of 1 incomplete teaspoon per jar of peppers (for a liter jar - full, but not to the brim)
3 liter jars. Or 4 x 0.75 liters. Or 6 x 0.5 liters.

How to cook:

Cut off the very tip with the stalk without touching the seeds. The body of the pepper is only cut lengthwise by 2-3 cm. The peppers are placed “standing” in jars. Cook the marinade, stirring only sugar and salt in it for now.

Pour the marinade into jars after boiling, cover the jars with lids, and allow to cool slightly (5-6 minutes). Drain the marinade from the jars back into the pan, throw in the bay leaf, and bring to a boil again. Meanwhile, vinegar is poured into the jars.

The marinade, boiled for 2-3 minutes with a bay leaf, is again poured into jars with pepper, rolled up and placed upside down until completely cooled, covered with something warm (a fur coat, a blanket).

The most delicious pickled peppers with honey

This is a very tasty homemade preserve and it is especially good for the New Year's table.

Required:

Pepper - 3-3.5 kg
Water - 1 liter
Vegetable oil - 1 cup
Honey - 1 glass
Salt - 2 tbsp. spoons
Vinegar 9% – 150 g
Allspice peas - 20 pcs.
Cloves - 3-5 pcs.
Bay pepper - 2 pcs.

Cooking method

1. We take bell peppers of different colors so that they look good in jars. We clean it of stalks, seeds and rinse it well.

2. Prepare the marinade. To do this, pour 1 liter of water into a saucepan and add to it: liquid honey, salt, bay leaf, allspice, cloves. Mix everything, put it on high heat and wait for it to boil.

3. After boiling, reduce the heat and boil the marinade for exactly 3 minutes. After this, add vinegar and stir.

4. Then put half of the chopped peppers into the boiling marinade with spices and vinegar. Add heat, bring to a boil, reduce heat and cook for 3 minutes.

4. Then turn off the heat, take a clean jar and begin to place slices of chopped pepper into the jars. There is no need to compact them tightly.

5. Next, put the pan with the remaining marinade on the fire, bring to a boil and lower the second part of the prepared peppers.

6. Fill all the jars with the remaining hot marinade and cover them with lids. In this recipe, pickled chopped peppers must be sterilized.

7. Take a pan with a wide bottom and put a cloth on the bottom. Carefully place the jars on a cloth and fill them up to the hangers with hot water.

8. Then put the pan on the fire and bring to a boil. When the water boils, reduce the heat so that it simmers slowly and sterilize the chopped pickled peppers for 5-7 minutes.

9. Take one jar at a time from the pan and immediately close it with a seaming key. We do the same procedure with all other jars.

10. Turn the jars over, check for airtightness and wrap them until they cool.

Simple pickling of hot peppers in cold water

The taste of hot pepper is so concentrated that when salting it it is easy to get by with a minimum set of ingredients: pepper itself, coarse salt (not iodized) and clean water.

Number of servings/volume: 1 l

Ingredients:

hot pepper (fresh) – 0.7-1 kg;
water for brine – 0.5 l;
rock salt - 2 tbsp. l.

Cooking technology:

Wash the peppers, cut off the “tails” (stems) with scissors, leaving them up to 5-7 mm long. Prick each pod with a fork or pierce it with a sharp knife in several places. Place the pepper tightly in a clean, washed jar or other suitable container.

Prepare a saturated saline solution (you need a density such that a raw chicken egg will not sink in the brine). To make the salt dissolve faster, it is recommended to heat the water.

Pour the chilled brine over the pepper so that no parts of it protrude above the surface of the liquid. The contents need to be pressed down with a plate or lid of a suitable diameter and a slight pressure should be applied. Cover the top with film or a towel.

Leave for several days in a warm place (from 3-5 to 10-14 depending on the temperature), allowing the pepper to ferment and salt. Close the container tightly with a lid and store the workpiece in the refrigerator or cellar.

To slow down the fermentation process, before closing the jars with lids, you can pour vegetable oil (3-4 tablespoons) into them on top of the brine or add vodka (50 ml per 1 liter). When prepared this way, the pepper turns out crispy and naturally spicy.

When processing hot peppers, it is better to use disposable gloves. If you feel uncomfortable, try not to rub your eyes, nose or lips with your hands.

A simple recipe for pickled bell peppers for the winter in oil with garlic and parsley

We continue to look at recipes for pickled peppers. I propose another original cooking method. The method is quite simple and fast, so take note.

Ingredients:

2 kg pepper;
300 g granulated sugar;
50 g table salt;
1 liter of water;
200 ml 9% vinegar;
250 ml sunflower oil;
Parsley;
1 head of garlic;
Celery optional;
Peppercorns;
Hot pepper.

Preparation

We wash and clean the greens and vegetables. Cut the pepper into slices, garlic into slices. Chop the parsley; if you don’t like celery, you don’t have to add it.

Pour a liter of water into a deep container, add butter, salt, granulated sugar and about 10 black peppercorns. Stir and bring to a boil. After a couple of minutes, add vinegar to the marinade.

At the next stage, add pepper. If you like a snack with a spicy taste, you can add hot pepper. It is very important not to overcook the vegetables, so cook them for 2 minutes, then add the garlic and herbs and cook for another couple of minutes.

Place the prepared vegetables in jars. Bring the marinade to a boil again and pour into jars. Close hermetically with boiled lids.

Turn the workpiece upside down and leave it in a warm place for at least one day so that the snack cools completely.

How to marinate hot peppers with oil for the winter

Peppers in oil prepared for the winter are suitable for serving with first and second courses and even for salads. An oily marinade is no worse than a regular one: the appetizer will last a long time in it, and its taste will remain throughout the winter.

For packaging, prepare small jars with a volume of 200-400 ml; it is convenient to store snacks in them, and it will not take up much space in storage.

Compound:

1 kg of pods;
3 garlic heads;
tbsp salt;
2 tbsp. Sahara;
tsp peppercorns;
vegetable oil - a glass;
vinegar 9% - 100 ml.

How to cook:

Wash the pods and place them on a dry towel. Pierce the skin of each fruit with a toothpick in several places, this will help the vegetables marinate faster.

Prepare the marinade in a saucepan. To do this, first pour 100 ml of water into it, as soon as it boils, add butter, sugar, salt and peppercorns. Peel the garlic, divide into cloves and place in a saucepan, cook the marinade for another 2 minutes, then remove the garlic and add vinegar.

Place hot peppers into the boiling marinade, reduce heat to low, and set aside for 5 minutes. Do not allow it to boil strongly, otherwise the fruits will be damaged and boiled.

Then add the marinated mixture and add the garlic cloves. Roll up with strong lids. Turn the jars over and wrap them in a blanket. After complete cooling (after about 1-2 days), put the workpiece in storage.

On a note! After opening, store the jar in the refrigerator, covering its contents with a regular nylon lid. This way the workpiece will be stored for 2 months.

Peppers marinated with onions and honey

Pickled peppers prepared according to this recipe turn out to be unusually tender, aromatic and tasty. As a cold appetizer, many consider this dish ideal. To add sweetness to the usual marinade recipe, this recipe calls for the use of honey.

Will need

Bell pepper – 1 kg;
Water – 700 ml;
Sunflower oil – 80 ml;
Table vinegar, it is best to take 9% - 50 ml;
Salt - a large spoon;
Black peppercorns – 9 pieces;
Natural honey, preferably linden or flower honey – 120 g;
Cloves – 3 pcs.

It is better to choose sunflower oil. It is universal and suitable for preparing any preparations for the winter. And if you take multi-colored bell peppers, the appetizer will turn out not only tasty, but also beautiful.

Preparation

Wash the pepper, dry it, cut it into large pieces of any shape. The seeds, stalks and veins that are inside must be cut out.

In this way, you need to prepare all the available pepper. Moreover, the weight of 1 kilogram is indicated for the vegetable already chopped and ready for pickling.

Now it's time for the marinade. Pour water, table vinegar, oil into a saucepan. Heat the water, but do not boil. Add honey, salt, pepper and cloves. Now you need to bring it to a boil.

Place all the peppers into the boiling marinade. To do this easily, you need to take a large saucepan.

After boiling again, wait 4 minutes. It is not advisable to cook the pepper for more than 5 minutes, this will lead to its complete softening and loss of shape.

The finished pepper pieces should be placed in sterilized jars. The marinade that gets into the container must be poured out.

Afterwards, bring the marinade to a boil again and pour into the jars until they are filled to the very edge.

Now all that remains is to cover the lids and roll up the jars. Pickled peppers prepared for the winter should be stored in a cool place.

Why should you only use non-iodized salt for pickling? It turns out that this is a real myth. The fact is that when adding salt to hot water and further boiling, the iodine simply evaporates. And the salt that remains in the marinade will not affect the quality of the prepared vegetables.

How to salt hot peppers for the winter? Step by step recipe

Salted pepper does not have such a piquant taste as pickled pepper, but it retains its natural aroma as much as possible. For this method of preparation, it is better to take a mixture of peppers of different colors: green, red, white, orange. The hottest ones are usually bright red and orange.

They are added to the pickling composition in a ratio of approximately 1: 1 (except for hot red or orange - they are taken at the rate of 1-2 peppers per jar. Gourmets and simply amateurs can eat salted ready-made peppers from such a preparation “alive” in winter, without diluting them in any way.

True, first you need to soak it a little in fresh warm water - because salting is still carried out in a supersaturated salt solution. If you have stomach problems, then pickles are simply used to season dishes, giving them additional piquancy.

In particular, you cannot do without such pepper when preparing the classic Georgian soup kharcho. Light green or white Dungan pepper or tsitsak are usually used as mild peppers.

Ingredients:

2-3 kilograms of peppers of all types
water – 3 liters
1 raw egg as an indicator of salinity
Salt until the egg floats
Sugar – 3 tablespoons

The water for this method of preserving peppers is not boiled - as a last resort, the salt is diluted in water at 38-40⁰C for better solubility of the salt. Sugar is dissolved first. Salt is added to the water until the raw egg stops sinking and floats.

An incision in the pepper or piercing it with a fork is done because the peppers have a very strong and thick skin, through which the cold solution simply will not penetrate.

Preparation:

The peppers are cut lengthwise or pierced with a fork. Several cuts or punctures are made in the red pepper. First, dissolve sugar in a saucepan with warm water, and then begin to dissolve salt, loading it with tablespoons and periodically checking the raw egg for floatability.

When it floats, the salt solution, or brine, is ready. Place the peppers vertically in cleanly washed jars (you don’t need to sterilize them; salt itself acts as a powerful preservative). For every 8-12 white and green peppers - 1-2 bright red ones.

Cover with lids and leave for 3-4 hours. During this time, the brine will penetrate through cuts or punctures, and its level in the jars will drop by 1.5-2 cm due to this. Add the missing brine.

Then the jars can be tightly rolled up and stored in a cool place.

Pickled peppers in hot-sweet sauce

Pickled peppers for the winter with garlic are an option that lovers of spicy flavors will enjoy. The sweetness of the pepper and the subtle bitterness of the garlic combine beautifully in this simple recipe.

Will need

Sweet peppers of different colors – 3 kg;
Garlic – 3 heads;
Vinegar – 1 glass;
Sunflower vegetable oil – 2 cups;
Sugar – 1 glass;
Water – 1 glass;
Salt – 3 large spoons;
Black pepper and allspice - a few peas.

Sweet bell peppers can be pickled in a variety of ways. It is important to remember that you only need to fill the vegetables with hot marinade, use sterilized jars, and store the preparations in a cool place.

Preparation

Wash the pepper, remove seeds and membranes, cut into pieces.

Pour water into a saucepan, let it boil, put the peppers in it, and let them simmer for 4 minutes. Then remove from the water and let cool on a plate. This will help the vegetables become soft and tender in taste.

Prepare the marinade. In a saucepan with water, mix garlic, vinegar, vegetable oil, sugar and salt. Bring the marinade to a boil, lower the peppers into the liquid and let them simmer for just a couple of minutes.

Place the peppers on a plate and boil the marinade again.

Transfer the peppers into sterilized jars, at the bottom of which first place the garlic from the marinade.

When the jar is completely filled with vegetables, pour in the marinade, close the lids and let it brew at room temperature under a fur coat.

Store finished products in a cellar, basement or pantry.

Drying peppers for the winter

You can also dry hot red peppers for the winter. This process is not as labor-intensive as it might seem. It is best to take peppercorns with thin walls. The drying time will be reduced, and the aroma of the dishes will become more pronounced.

The stages of preparing and drying peppercorns are as follows:

The pepper must be washed and dried with a napkin or paper towel;
Place on a wire rack or hang on a thread, which is then hung in the air.

You can also dry the vegetable in a dryer. Maximum temperature – 40 degrees. If you make it more, you can ruin the product.

Knowing how to preserve hot peppers for the winter will help you prepare a savory, spicy snack. It will appeal most to those who love spicy dishes. If the prepared preserves turn out to be too hot, it doesn’t matter: it can be used as a seasoning for first or second courses.

Recipe for marinated bell peppers in oil, Caucasian style

Try using another option for preparing for the winter. The snack turns out incredibly tasty. Perhaps this is the method you like best.

You can find step-by-step instructions for pickling sweet peppers in the following video:

Always check the seals of the jars. Therefore, after rolling, turn them upside down. Bon appetit!

In the article we looked at almost all the most common recipes for pickled peppers. Now in winter you will always have a healthy snack. It will not be superfluous on the festive table.

Tips and tricks

To make homemade preparations juicy and tasty, use even and smooth fruits. Before cooking, it is recommended to pierce the pepper with a fork in several places so that the entire vegetable is saturated with brine or marinade.

When cooking, follow safety rules, because pepper juice is very hot and can cause irritation or an allergic reaction if it gets into your eyes or mouth. Study the recipe carefully, purchase all the necessary ingredients in advance, and check their expiration dates.

Use clean jars without chips or cracks, otherwise the pickles will quickly spoil. Wash and sterilize jars thoroughly if the recipe requires it. To cool, it is recommended to wrap the jars in a warm blanket, this way the snack will be better preserved. Further storage is organized in the refrigerator, pantry, cellar or basement.