How to cold pickle hot peppers for the winter

Hot peppers are used to add heat to a wide variety of dishes. It can be used all year round, but how to preserve this vegetable.

A simple solution would be to pickle the peppers in jars or other containers in which the mixture will be stored throughout the winter. Pickling hot peppers - recipes collected for your convenience.

How to salt hot peppers

This recipe requires a minimum of ingredients.

Green hot pepper – 1 kg;
Salt – 8-9 tbsp. l.;
Clean water – 1 liter;

The peppers are whole for pickling; there is no need to chop them. But it is imperative to remove the tail and take out the seeds, and this is done carefully, wearing gloves, so that the eyes are not damaged from the burning juice. Next, each pepper is slightly cut, about a couple of centimeters. Vegetables prepared in this way are placed in a pan.

In a separate bowl, boil a liter of water and dissolve 8 tbsp in it. l. salt. Pour the hot solution over all the peppers until they are completely covered with water. Cover with a plate and place a weight on top. Cover the pan with a clean towel. It is necessary to soak the peppers for three days, after which the brine is drained and a new one is prepared using the same technology. Pour over the peppers again while the brine is still hot.

After five days, drain the brine again and place the peppers in sterilized jars. Fill them with freshly prepared solution and roll up.

The snack has a spicy taste and stimulates the appetite. But people suffering from gastritis or stomach ulcers need to use it carefully.

How to salt pepper in Armenian

Peppers salted according to the Armenian recipe are aromatic and crispy.

Red hot pepper – 2 kg;
Table vinegar – 100 ml;
Vegetable oil – 0.5 l;
60 gr. salt;
60 gr. Sahara;
1 l. water;
Spices: dill, garlic, bay leaf, allspice;
Salt.

Cut out the tail and seeds from the peppers. For this recipe, you can cut the peppers into slices, but you can also leave them whole. In a saucepan, mix water, vegetable oil, vinegar, salt, sugar. Boil the solution. Place the peppers in the boiling marinade and simmer for 2-3 minutes. Remove and place in pre-sterilized jars. Sprinkle the peppers with garlic cloves, pepper, bay leaves, and fill with marinade to the top. Sterilize the jars, covered with lids, that is, put them in a saucepan and boil for at least 15 minutes. Afterwards, roll it up.

How to salt peppers for the winter has become clear, but how to store the jars? Salted peppers are stored well in the refrigerator or simply in a cool, dry place, such as a pantry or cellar. This delicious appetizer will be a great addition to main courses.

Source: www.wday.ru

How to get a good harvest of Tsitsak pepper

Sowing seeds and growing seedlings

First you need to germinate the seeds. To do this, they are poured into a damp cloth bag and left in a warm place for seven days.
Sow the seeds in boxes with a good drainage layer and nutritious soil. A 2:1 mixture of turf and rotted compost is optimal for this.

Pepper loves the sun very much

The sprouted seeds are deepened by 0.5 cm, covered with soil mixture and watered moderately. Boxes with crops are covered with glass or film.

After the first leaves appear, the seedlings are picked

This is done very carefully so as not to damage the delicate roots of the peppers. Special peat pots are ideal as containers for replanting, allowing you to plant plants in a permanent place along with them. Paper milk bags are also good because they can be cut during planting and minimize damage to the plants. For good development of young plants, they are fed several times with complex fertilizer for seedlings, which can be purchased at garden stores.

Adding wood ash infusion (2 tablespoons per 3 liters of water), which is done once every two weeks, has a very good effect on bitter pepper.

Paper milk bags are also good because they can be cut during planting and minimize damage to the plants. For good development of young plants, they are fed several times with complex fertilizer for seedlings, which can be purchased at garden stores. Adding wood ash infusion (2 tablespoons per 3 liters of water), which is done once every two weeks, has a very good effect on bitter pepper.

Landing at a permanent place

After 2-2.5 months, Tsitsak can be planted in the ground. Shortly before planting, it is better to harden off young plants. To do this, they need to be placed on a balcony or a cool window sill. The beds are prepared in advance, preferably in the fall. To do this, dig a groove as deep as the bayonet of a shovel and fill it with rotted manure mixed with plant debris accumulated after harvesting the garden.

All this is covered with soil, in a layer of 10-15 cm. Young Tsitsak peppers are carefully transferred into dug holes in the beds, sprinkled with soil and watered thoroughly.

Advice. It is better to immediately mulch the bed with peppers with grass, straw, and sawdust. This way there will be no need to loosen the soil and moisture will be retained well.

Caring for Tsitsak pepper

To get a good harvest, pepper requires fertilizing. Before the flowers appear, you need to add nitrogen fertilizers to the plants, and then use phosphorus-potassium fertilizers.
Peppers need to be watered depending on weather conditions. Under no circumstances should dry soil be allowed to crack during hot periods.

Tsikak pepper fruits

The soil should be regularly loosened and weeds removed from it.
Fruits can be picked either at the stage of technical maturity, when they are still light green, or already colored bright red.

Recipe No. 2 (with preliminary heat treatment)

Required ingredients:

Red hot pepper - 2 kilograms
Water - 250 grams
Garlic - 3 cloves
Sunflower oil – 250t grams
Granulated sugar - 50 grams
Table vinegar (9%) – 50 grams
Salt - 2 level tablespoons

Prepare the pepper: wash thoroughly and dry (do not tear off the tails, do not remove the seeds).

The prepared pods are pre-processed to remove the top skin in different ways:

immerse in boiling water for a few minutes, remove and immerse in cold water, then quickly remove the skin.
Place in a hot oven, after a few minutes remove, cool and remove the skin.
fry in a frying pan, cool and peel off the skin.

When the peppers are peeled, prepare the marinade. To do this, pour water into a wide saucepan, add salt, granulated sugar, vinegar and sunflower oil (according to the recipe). The solution is put on fire. Dip the prepared pepper into the boiling marinade for two or three minutes. Then, the pods are taken out, placed in pre-sterilized glass jars, sprinkled with chopped garlic, and poured with marinade. The jars are covered with lids, sterilized and sealed.

The Tsitsak pepper is especially popular. The fame of this spicy salty snack has spread far beyond the borders of Armenia.

Simple recipes for pickling hot peppers for the winter

Pepper is a vegetable unique in its properties, which should certainly be in the diet of every person. It is rich in beneficial substances that protect the body from all kinds of infections and strengthen the immune system. When preparing pickled peppers for the winter, various herbs, horseradish and garlic are added, which enhance and highlight its taste. Hot peppers are pickled, fermented or infused in a saline solution.

Canning hot peppers can be done as an independent dish or as a seasoning. For one liter jar, take 250 grams of hot chili pepper. Ingredients:

Coriander and cloves - 1 tbsp each. l.
Peppercorns – 5 pcs.
Bay leaf – 2 pcs.
Garlic – up to 5 cloves.
Water – 1 l.
Salt, sugar - to taste.

0.5 liters of white wine vinegar.
0.5 liters of water.

The stalk is removed from each pod and cut on one side. The seeds are cleaned so as to avoid damage to the edges and walls of the pepper. It can also be cut into circles without removing the core.

When cutting fruits, you should wear rubber gloves, since the released juice can irritate the skin on your hands, leading to the formation of ulcers.

The prepared peppercorns are placed in a pan of boiling water so that the water covers them completely, and boil for up to 15 minutes. Then all the water is drained. Place black or allspice peas, bay leaves, coriander, salt and sugar on the bottom of a sterilized jar. Pepper pods go on top. The products are poured with marinade brought to a boil. The container is tightly closed with a lid.

Vinegar in any recipe can be replaced with citric acid or juice squeezed from lemon.

You will need 950 grams of hot vegetable. When using multi-colored pods, the appearance of the jar with pickles changes; it will be bright and rich. The washed peppers are dried and left warm for a couple of days. It should become soft. Ingredients:

Parsley – 30 gr.
Dill – 50 gr.
Celery – 50 g optional.
Garlic – 1 head.
Water – 1.5 liters.
Salt – 2 tbsp.

Each pepper is pierced with a knife or fork, and all the fruits are placed in a pan. Add chopped garlic, chopped parsley and dill on top. Vegetables laid using this method are poured with a chilled saline solution. To prepare it you will need:

Water – 1.5 l.
Salt – 3 tbsp. l.

Vegetables are salted in a covered pan for 3-5 days. Additionally, they should be pressed under pressure, then the pepper will absorb more salt. After a while, all the brine is drained; you can use a colander for this. The strained fruits are placed in a sterilized jar, filled with the same but freshly prepared brine and closed with a seaming or plastic lid.

Georgian-style pickling does not undergo additional cooking or sterilization and is stored in the refrigerator. You can add white or cauliflower to the recipe. The amount of ingredients increases in proportion to the weight of the cabbage.

Three and a half kilograms of red hot pepper are washed and the core seeds are cleaned. To do this, you can make one longitudinal cut if the pods are thin. If the peppercorns are large, they should be divided lengthwise into several segments. Scalded with boiling water or blanched for 2-3 minutes, they are peeled. If you do not remove it, the skin itself will separate in the preserved jar and will interfere with eating the salad. Five cloves of garlic are cut in half.

To prepare the marinade, add to 0.5 liters of boiling water:

Sunflower oil – 500 ml.
Table vinegar 6% or 9% - 100 ml and 60 ml, respectively.
Sugar – 7 tbsp. l.
Salt – 4.5 tbsp. l.

Little tricks for making delicious pickled peppers

Experienced housewives know the tricks of preserving spicy vegetables. To make the preparation piquant, pay attention to the following nuances :

peppers for long-term storage are rolled into wide-necked jars;
whole pods are pierced so that the air comes out of them and is replaced by brine during fermentation;
It is better to take late varieties of cabbage for stuffing - it is more juicy and sugary, which speeds up the process of natural fermentation;
coarse rock salt is used for preparations;
For stuffing, slightly unripe fruits with thick, fleshy walls are chosen.

Hot peppers for the winter – 5 finger-licking recipes with photos step by step

Hot peppers, preserved for the winter, are an excellent appetizer for various meat dishes. Since it has the unique property of enhancing the taste of these dishes, true connoisseurs always have a jar of this spicy vegetable in stock.

Hot pepper stimulates the production of the hormone of joy (endorphin), and also has a beneficial effect on the nervous system, helps relieve pain, helps cope with stress, stimulates blood circulation and keeps the nervous system in good shape.

Preparing to pickle hot peppers

Top 11 recipes for how to pickle hot peppers for the winter at home.
The best time to purchase peppers for preservation is autumn, when the fruits have the richest aroma, color, juicy and beautiful. It is necessary to select vegetables without damage to the skin, breaks, scratches or putrefactive spots. When mass-salting hot peppers, it would be ideal to sort the fruits, placing them in a jar that are approximately the same size.

Chili peppers, jalapenos and other fruits rich in capsaicin are extremely aggressive to the skin and especially to the mucous membranes. All preparation and salting operations must be performed with culinary gloves. Otherwise, extensive skin irritation cannot be avoided, and if the substance gets into the eye, you may end up in the hospital.

Pickled hot peppers for the winter

By preparing hot peppers according to the suggested recipe, you will have the best appetizer for various meat dishes. This is a recipe for true gourmets. You should always have a jar of this pepper in stock.

Ingredients:

Hot pepper pods - per 1 liter jar.
Leaves of cherry, currant, horseradish - 4 leaves each.
Peppercorns – 7 fruits.
Garlic – 6 cloves.
Various greens - a bunch.
Cloves - 4 pieces.
Ground cinnamon – ½ teaspoon.

Drinking water – 1000 g.
Rock salt – 2 tbsp. l.
Sugar – 2 tbsp. l.
Table vinegar – 1 tsp.

Cooking process:

Wash the jars for pickling peppers thoroughly and sterilize them with hot steam. Also boil the lids for seaming.
Wash the greens, chop them into medium pieces and place them on the bottom of the jar. Add the spices specified in the recipe to the jar.
Rinse the pepper fruits thoroughly and make small punctures at the base of the stalk to remove air. Place the peppers tightly in jars with herbs.
Pour boiling water over the peppers in the jars up to the level of the neck. Let the pepper steep for at least 6 minutes. Then drain the water from the jars into a separate container. We will use it to prepare the marinade.
Boil water and add rock salt and sugar to it, stir the marinade until they dissolve. Pour in the indicated amount of vinegar.
Pour the hot marinade over the peppers and roll up the lids on the jars.

You made a wonderful appetizer. Wait for cold days and you can take a sample.

Pickled hot peppers for the winter are finger-licking good

Be sure to stock up on a couple of jars of the spicy snack prepared according to this recipe for the winter. A large amount of garlic and spices provides it with a special taste. It will be very good with both meat and vegetables.

Ingredients:

Hot pepper – 0.7 kg.
Garlic – 16 cloves.
Black peppercorns – 10 fruits.
Sweet peas – 10 pieces.
Wine vinegar – 250 g.
Drinking water – 1000 g.
Rock salt – 35 g.
Sugar – 35 g.
Greens – 0.5 bunch.
Coriander – 50 g.

Cooking process:

We take spicy fruits for pickling. We sort the peppers, removing damaged fruits.
Using a wooden stick, prick each pepper at the base of the stalk to remove air.
Place the peppers in a large saucepan, add water and bring to a boil.
Prepare the marinade in a separate container. Heat the water for the marinade, add rock salt, sugar, peeled garlic, spices and chopped herbs. Add vinegar. Cook the marinade for 3 minutes and then let it brew for 15 minutes.
We take the greens and garlic out of the marinade and place them on the bottom of the jars prepared for canning. Then put the peppers in jars and fill them to the top with marinade.
We seal the jars with sealing lids and wrap them in a warm blanket. Place the chilled jars of pepper in a cool place for storage.

Cold salted peppers for the winter under a nylon lid

The cold pickling method involves salting whole vegetables in a saucepan, tub, barrel, etc. The products are filled with brine, and a press is placed on top. Pickles are stored without sterilization in a cold place.

I'll tell you how to cold salt sweet bell peppers for the winter.

To prepare the snack you need to take:

Bell pepper – 5 kg;
Lavrushka;
Greens (dill, celery, parsley);
Salt – 400 g;
Drinking water – 5 l.

Tip: if you decide to pickle whole fruits without cutting them, you need to pierce the pepper in several places with a toothpick.

Initially, I select peppers of the same size, wash them thoroughly and dry them on a paper towel.
Then I cut the bell pepper into 2 parts, remove the seeds and core.
Then I put the vegetables in a prepared container, sprinkle with chopped herbs and spices.
Now is the time to start making brine. I pour five liters of water into a saucepan, dissolve salt in it, and then bring it to a boil. I strain the brine through cheesecloth and cool it.
I pour the cooled liquid into the container with pepper, and place a plate with pressure on top.
Bell peppers are cold salted for 12 days at room temperature, and then stored in jars under a nylon lid in a cool place.

It turns out very tasty.

Pickled hot peppers - a recipe for making capsicums for the winter

By preparing the pepper according to the suggested recipe, you will get an unforgettable taste sensation in the finished snack. Remember that pepper is very hot, so protect your hands when handling it.

Ingredients:

Hot pepper - per 3-liter jar.
Drinking water – 3 l.
Rock salt – 3 tbsp. l.
Table vinegar 9% – 3 tbsp. l.
Sugar – 3 tbsp. l.
Garlic – 6–9 cloves.
Cherry and currant leaves.
Dill umbrellas.
Sweet peas – 4–5 pcs.
Cloves – 3–4 pcs.
Horseradish root – 1 pc.

Cooking process:

Rinse the pepper pods under running water, then dry them.
Prepare jars for pickling. Wash them with baking soda. Sterilize jars and lids in any way.
Boil drinking water in a saucepan. Add salt and sugar. It is better to use rock salt rather than “extra” salt, as you may oversalt the marinade, given its high salinity.
Place peppers and spices in prepared jars. Peel the horseradish for the marinade with a vegetable peeler and add it whole, this is better than grated. Rinse the leaves with running water, pour boiling water over them and place them on the bottom of the jar.
Warm the jars a little and fill them with hot marinade. Leave them for at least 5 minutes and pour the marinade into the same pan. Bring the marinade to a boil again. Repeat the same procedure 4 times.
Pour vinegar into jars. Roll up the lids. To evenly distribute the vinegar, rotate the jars several times. Cover the jars with a warm blanket and leave to cool overnight.

Cook it, you'll love it. Bon appetit!

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.

How to pickle bell peppers: recipes

When it comes to bell peppers, it is assumed that sweet varieties of this vegetable will be used.
Housewives every year come up with new recipes for how to pickle such peppers in jars so that their taste sparkles in a new way. But still, the priority remains only a few options for preparing winter snacks from pepper, which are already considered classic:

Marinated sweet peppers with garlic:

Take 5 kg of vegetables (remember that it is advisable to take peppers of different colors). Wash it, dry it, and then remove seeds and stalks. You need to cut the vegetables into equal long slices.
Boil 1 liter of water. After it boils, add 50 ml of vinegar, 7 tbsp. sugar, 40 g salt. This will be the marinade with which you will pour the peppers. But first you need to blanch them in the same brine so that the skin can be easily removed.
While the peppers are blanching, sterilize the jars (we recommend using liter containers), and place 5 cloves of garlic, cloves, peppercorns and bay leaves on the bottom of each (some also add currant leaves for flavor). You can also place a small piece of chili pepper in a jar (but this is not necessary; you can do this if you want to pickle spicy bell peppers).
Place prepared peppers in each jar, fill them with marinade and roll up the lids. The workpiece can be lowered into the basement only after the cans are already cold.

By the way, this recipe can be prepared a little differently. You can cut off the stalks, clean the core and fill it with vegetable preparations from carrots, cabbage and herbs. It turns out very tasty. This preparation can be eaten in winter instead of salad with meat and any side dish.

Marinated bell peppers with onions in tomato paste:

Take 1 kg of sweet pepper (again, we recommend taking vegetables of different colors so that the red pepper does not merge with the tomato paste). Prepare it for harvesting in exactly the same way as we described the procedure in the previous recipe.
Cut 2 onions into half rings. Choose the largest fruits. Fry the onion in vegetable oil until it acquires a beautiful golden crust.
Once the onion has acquired the desired color, add pepper to it. Fry it for 15 minutes.
After this, add 2 tbsp to the saucepan with vegetables. tomato paste, 1 glass of water, and salt and pepper (spices are added solely to taste). Everything should simmer for 20-30 minutes.
In 3 min. Before removing the saucepan from the stove, pour 1 tbsp into the vegetables. vinegar. After this, the workpiece can be transferred to sterilized jars (use half-liter containers) and rolled up with lids.

Hot pickled peppers for the winter - a simple recipe

This recipe for pickling hot peppers differs from others in the presence of vegetable oil in its composition. Adding oil to the marinade at the end of cooking or directly into the jar reveals the most delicate taste of the prepared snack. Try it!

Ingredients:

Red hot pepper – 2 kg.
Garlic – 6–8 cloves.
Vegetable oil – 2 tbsp. l.
Sweet peas – 5–6 pcs.
Bay leaf – 4–5 pcs.
Rock salt – 3 tbsp. l. (with a slide).
Sugar – 5 tbsp. l.
Coriander – 1 tsp.
Vinegar 9% – 70 ml.
Water – 3 l.

Cooking process:

Rinse the pepper well with cold running water.
We cut up the peppers. Cut off the stalk with the upper thick part of the pulp. Carefully remove the seeds. Cut the peppers in half lengthwise.
Prepare the marinade. Boil the required amount of water, pour salt and sugar into it, add all the spices (allspice, bay leaf and coriander, crushed into small pieces).
Cook the marinade over low heat for 10 minutes.
Place the prepared peppers in jars and fill them with hot marinade. Soak the peppers in the marinade for 10 minutes. Pour the marinade back into the pan and bring to a boil. Add table vinegar and the required amount of vegetable oil to the marinade.
Pour the resulting marinade over the pepper. We roll up the jars with lids. Cover with a warm blanket and leave until completely cool.

You can enjoy the wonderful taste of your pickled peppers in winter by serving them with various meat and vegetable dishes.

Source: kulinarenok.ru

Georgian marinated hot peppers

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Georgian cuisine involves a variety of snacks with spices and aromatic seasonings, so pickled peppers are found in almost every home. Georgians know how to cook it correctly, so that the fruits are not only piquant in taste, but also soft with a subtle, pleasant aroma.

Compound:

2 kg pepper;
a bunch of celery;
a bunch of parsley (you can use cilantro);
5 bay leaves;
3 garlic cloves;
250 ml vegetable oil;
3 tbsp. salt;
3 tbsp. Sahara;
2 cups apple cider vinegar.

How to cook:

Cut the washed pods slightly at the base with a sharp knife so that the brine can penetrate inside. Prepare the marinade: mix water with vegetable oil in a saucepan, add salt and pepper to the liquid, then bring to a boil, keep on medium heat for 2-3 minutes, pour in vinegar and add bay leaves. Do not turn off the heat.

Place the peppers in boiling brine and cook for 5-6 minutes

Periodically use a slotted spoon to turn them over and stir, but only carefully so as not to damage them. Then remove the pods, place them in a colander and let the marinade drain

Place the pan with the marinade back on the stove. While its contents are heating, chop the herbs, then transfer the fragrant herb to the marinade and let everything simmer for 2-3 minutes.

Place the peppers tightly in sterilized glass jars and fill them with hot marinating mixture to the very edges so that no air remains. Leave the snack to cool at room temperature. Georgian hot pepper goes well with other national dishes. It is often served with lobio, stewed pork, lamb and beef. The appetizer can be added to soups and pilaf.

On a note!

To prevent the appetizer from turning out too spicy, do not remove the skin from the garlic cloves, marinate directly in it.

Pickles for the winter: hot pepper

To please your family with delicious and savory dishes not only in autumn and late summer, housewives should know how to salt hot peppers or marinate them separately or with other vegetables. Making such preparations for the winter is not at all difficult, and many pickling options make it easy to choose a recipe for every taste.

When choosing a vegetable for home canning, pay special attention to the appearance of the fruit: they should be thick-skinned, without defects, spots or damage to the skin. The dish will look more attractive if you select capsicums of different colors for pickles.

Types of hot pepper and safety during its processing

There are only four cultivated types of hot pepper: Peruvian, Mexican, Colombian and pubescent.
Over the years, by crossing them, people have grown a great variety of varieties that differ in pungency, taste, size, pod shape and color. Some peppers taste almost not spicy, and some varieties seem to burn with fire. The main thing that all peppers have in common is that they have a sharp, hot, slightly bitter taste. Therefore, in cooking they try to use them in small quantities, as a seasoning for salads, first and second courses, and less often for baked goods and drinks.

Care should be taken when processing hot peppers. Burning substances that get on mucous membranes or micro-wounds on the hands can cause pain and a strong burning sensation. Therefore, when preparing pepper, the room should be well ventilated.

It is advisable to wear gloves on your hands. In addition, you should try not to touch your face with your hands, much less your eyes. If pepper does get into your eyes, rinse them with plenty of water.

Therefore, when preparing pepper, the room should be well ventilated. It is advisable to wear gloves on your hands. In addition, you should try not to touch your face with your hands, much less your eyes. If pepper does get into your eyes, they should be rinsed with plenty of water.

Hot and cold salting methods

The traditional way to prepare pickled peppers is to soak the fruits in a pan of hot brine. The classic recipe for preparing such a dish is very simple and includes a minimum amount of ingredients.

You will need:

0.5 kg pepper;
80 grams of salt;
1 liter of water.

Wash the capsicums and pierce the fruits near the tail with a fork or toothpick so that they are better saturated with brine (instead of punctures, you can make a shallow cut about 2 cm long), and then place them in a pan of suitable size.

Prepare a hot brine by dissolving the salt in boiling water, pour it into a bowl with pepper and press down on top with pressure. Keep the pan with vegetables placed in the solution in a warm place for 3 days. Then drain the liquid and add a fresh saline solution made in the same proportion.

Pepper in marinade

When choosing recipes for preparations for the winter, many housewives prefer not to pickle, but to pickle peppers, considering such vegetables to be more tasty. If you are also a fan of marinades, try preparing canned capsicums with the addition of vinegar and sweet ingredients.

To try this method, prepare the following products:

1 kg of hot pepper;
40 grams of salt;
1 liter of water;
40 grams of honey or sugar;
40 ml 9% vinegar.

Wash the peppers, peel them from the seeds and remove the stalks.

Remember that it is not for nothing that this vegetable received the name “bitter”; when working, act extremely carefully, do not bring it to your face, and protect your hands with thin rubber gloves.

Place the processed fruits in clean jars. If you took vegetables of different colors, place them in glass containers one by one, this will give the preparation a bright and original look. Prepare the marinade by dissolving sugar, salt and vinegar in boiling water, and then pour the resulting mixture over the vegetables. Store pickled peppers under nylon covers on the refrigerator shelf or in the cellar.

Useful tips for salting

How to grow hot peppers at home on a windowsill

There are recommendations for the process of harvesting and salting peppers so that it goes smoothly and the result pleases you all winter, namely:

you need to choose only high-quality fruits;
take containers for the workpiece of small volume - maximum 1 liter;
if the jars do not need to be sterilized, they are thoroughly washed inside and out, then placed upside down to dry;
sterile ones are also turned upside down to drain water.

Harvesting this product requires compliance with safety precautions:

You should wear gloves on your hands to avoid skin burns or severe irritation, itching, and redness;
You should not bend down close or bring the cut fruit to your face, since breathing can burn the mucous membrane of the respiratory tract;
Do not touch your eyes, face or lips with your hands - this can also cause burns.

Hot peppers are used in cuisines around the world not only for their spicy taste. It is extremely useful because it is rich in vitamins A, C, B, essential oils, and carotene. It can prevent many diseases, treat and alleviate existing ones. Armed with the recipes described above, you will provide yourself and your loved ones with a healthy product for the whole winter.

Spicy appetizer with tomatoes

Now you know how to pickle whole hot peppers, but you can also make delicious canned snacks from this vegetable.

For example, a vegetable mixture will be very appetizing, for the preparation of which you need to take:

500 grams of hot pepper;
4 tomatoes;
8 cloves of fresh garlic;
100 ml olive oil;
20 grams of salt.

Wash the pepper, dry it, cut off the tails and grind through a meat grinder along with the seeds. Chop the garlic cloves and fresh tomatoes there. Pour olive oil into a deep frying pan or saucepan, add vegetables and fry until thickened, about 30 minutes. During the cooking process, the mixture must be salted and stirred periodically. Place the fried vegetables in a glass container and store covered in the refrigerator.

Pepper in Armenian

This hot pepper dish, called "Tsitsak", is an ideal complement to kebabs, kebabs and other meat dishes.

1 kg green pepper;
6 cloves of garlic;
several sprigs of dill;
1.5 liters of water;
60 grams of coarse salt.

Before canning, the pepper should be dried by spreading it on a horizontal surface and leaving for 2 days. When the fruits have slightly withered and softened, it’s time to move on to the next stage. Wash the vegetables, pierce them with a fork in several places and place in a deep bowl. Add coarsely chopped dill and garlic cloves there.

Dissolve salt in cold water, pour the contents of the pan and keep under pressure in a warm room. After a few days, when the pepper pods turn from green to yellow, they can be transferred to jars.

To do this, drain the liquid from the pan and carefully squeeze the pickled vegetables with your hands. Then fill the jars tightly with pepper and fill them with fresh cold brine, prepared in the same proportion. The dish must be stored refrigerated.

Salted stuffed peppers

Fans of more delicate dishes will enjoy salted bell peppers stuffed with carrots and herbs. Here's an interesting recipe.

I take a kilogram of bell pepper (red or green), carefully cut off the stalks, remove the seeds and blanch in boiling water for about two minutes.
I stuff the peppercorns with carrots, parsley and dill.
I boil 1.5 kilograms of carrots until half cooked, peel them and grate them on a medium grater. Then finely chop parsley and dill (a bunch of each), as well as onions (2 heads).
Mix carrots with herbs and onions, salt and pepper to taste. I stuff bell peppers with vegetables.
I close the holes of the pepper fruits with the cut stalk.
Carefully place the stuffed peppers into a saucepan or tub. Sprinkle it with herbs and salt. I put a plate with pressure on top.
Vegetables are fermented in a warm place for several days, and then they need to be moved to the cold.

It turns out not only tasty, but also healthy!

As you have already seen, it is easy to prepare salted hot peppers for the winter using simple recipes; I have been successfully using them for many years. Be sure to try it and see for yourself!

https://agronom.expert/posadka/ogorod/paslenovye/perets/kak-solit-gorkij-perets-na-zimu.htmlhttps://fermer.blog/bok/ogorod/perec/perec-na-zimu/konserv- gorkiy-perec/3741-kak-zasolit-gorkiy-perec-luchshie-recepty.htmlhttps://nash-pogrebok.ru/perec-ostryj-solenyj-na-zimu-prostye-recepty.html

Hungarian pepper

To pickle hot peppers for this recipe, you will also need other vegetables and seasonings.

The full list of ingredients includes:

1 kg of hot pepper;
1 liter of water;
150 grams of parsley root;
150 grams of celery root;
5 cloves of garlic;
200 grams of cauliflower;
40 grams of sugar;
4 bay leaves;
100 ml 6% vinegar;
40 grams of salt.

Clean the washed pepper from seeds, tails and cut into large pieces. Finely chop the garlic, as well as parsley and celery root with a knife. Divide the cauliflower into small florets and soak in salted water for a quarter of an hour.

Place the prepared vegetables in a saucepan, add bay leaves there. Dissolve salt in water, pour in vinegar and stir thoroughly, and then pour the marinade over the vegetables. For the first 10 days, the pan is kept under pressure in a warm place, and then the prepared vegetables are stored in the refrigerator, arranged in jars.