Many people know and love the classic winter harvests - pickled tomatoes, cucumbers and other vegetables. But sometimes you really want something sharp and unusual. In this case, it is worth taking care of the preparation of an unusual winter pickle - pickled hot pepper. This appetizer goes well with many dishes and gives a spicy flavor to the daily menu.
Selection and preparation of ingredients
For salting hot pepper for the winter, you can use any variety. But weakly sharp varieties, for example, the Whirlwind variety or the Lamb horn, are most suitable. Fruits must be fresh, without damage or signs of drying. If you use sluggish specimens, then in conservation they will be soft or lose their integrity.
Important! When choosing pods for salting, it should be noted that, compared to green, red vegetables contain more capsaicin alkaloid, which is responsible for a burning and irritating taste receptors.
Before cooking, you should select high-quality pods, soak them for 5-10 minutes, rinse thoroughly with cold running water and dry them a little. To get rid of excess sharpness, it is recommended to remove the seeds. You also need to carefully prepare the accompanying ingredients - peel the garlic or horseradish root, wash the greens, etc.
Salt vegetables need coarse rock salt, you can sea. But iodized salt can not be used. The remaining ingredients should be used according to the recipe. The basic rule of the canning process is that all components must be clean and of high quality. Many housewives note that the top part of dill - umbrellas gives a special taste and aroma to pickled vegetables. But in horseradish, you can use both leaves and roots.
Step-by-step recipes for hot pepper preparations for the winter
There are many recipes for hot pepper pickles. The article proposes three popular simple ways of conservation, which will certainly please with its pleasant, piquant taste.
A simple recipe for salting without sterilization
3 cans of 1 l30 minutes
red peppers
2.5-3 kg
table vinegar (9%)
1.8 L
Energy value per 100 g:
To pickle the pods, first rinse them thoroughly under running water and dry them.
Transfer vegetables to a clean 3-liter jar.
Fill the container to the brim with vinegar, put a capron cap on the neck of the jar. After 2-3 weeks, the vegetables are marinated and will be ready for long-term storage.
To pickle the pods, first rinse them thoroughly under running water and dry them.
Transfer vegetables to a clean 3-liter jar.
Fill the container to the brim with vinegar, put a capron cap on the neck of the jar. After 2-3 weeks, the vegetables are marinated and will be ready for long-term storage.Video recipe
Did you know? Many people mistakenly believe that white pepper and black pepper are different types of plants. In fact, black seasoning is an unripe seed, and when it reaches full ripeness it turns white.
With garlic and dill
3-445 minutes
fresh red hot pepper
6-10 pcs.
dill and cilantro
1 branch
allspice (peas)
2-3 pcs.
black pepper (peas)
5-6 pcs.
pea coriander
2 tsp
Energy value per 100 g:
- Take ripened, bright red fruits and rinse them with running water.
- Wash greens, remove hard areas. To sort garlic into cloves, do not peel.
- Pierce each pod at the stem, pour boiling water and leave covered for 5 minutes. Repeat this procedure 3-4 times. As a result, the vegetable should soften slightly, but not lose its structure.
- Cook the marinade by placing sugar, garlic, herbs and seasonings in the water. Salt and bring to a boil, then add vinegar, boil for another 2-3 minutes and insist a quarter of an hour.
- In the prepared jar, place the garlic and greens extracted from the liquid, vegetables and pour everything with the marinade.
- Squeeze the pods a little, add the marinade to the edge of the neck and roll up. Place the jar under a warm blanket, turning upside down. Wait for cooling.
Important! The appetizer is perfect for chops or barbecue, baked meat in combination with ice beer.
In Georgian
2 cans of 1 liter each 60 minutes
refined vegetable oil
250 ml
white wine vinegar
500 ml
Energy value per 100 g:
- Rinse the pepper with cold running water, dry and cut the ends.
- Cook the marinade from oil, vinegar, salt and sugar, bring to a boil.
- Divide the pepper into two lots and boil each in the marinade for seven minutes.
- Wash greens well, peel garlic and celery, chop everything.
- Add the resulting mixture to peppers, pour everything with a cooled marinade and send in the refrigerator for a day.
- Drain the marinade, place the vegetables in sterilized jars.
- Bring the marinade to a boil, pour the jars to the brim and roll tightly.
Home storage
After the banks have cooled down under a warm blanket or blanket, they should be turned upside down and kept for about another day. Then you can transfer the containers to the basement, cellar or balcony. Preservation can be stored at room temperature, for example, in a pantry. Then it should be protected from light and the effects of heating appliances.
Did you know? Long-term heat treatment of white pepper enhances its burning taste, so it is better to add it at the end of cooking. Black pepper does not have a similar effect, however, when you add it shortly before the dish is ready, it better retains its spicy aroma.
Salty pepper tolerates long-term storage and is perfectly preserved all winter until the new harvest. Cooked snacks should be used sparingly, as they are quite spicy and it is better to combine them with meat and fish dishes.
