Preface

Pepper is one of the most piquant vegetables, which will add spiciness and brightness to dishes. Hot peppers pickled for the winter are the best option. It is recommended to cook it with the addition of horseradish, garlic, and various herbs. It will become the whole family's favorite dish. It can be salted, fermented, preserved with marinade, and you can also use it to make wonderful twists for the winter.

Nutritional value, indications and contraindications

Pickled hot peppers, carefully prepared for the winter, will give your favorite dishes a piquant taste and bright aroma. Eating hot peppers stimulates the production of endorphin in the human body - the hormone of joy and happiness.

Endorphin also:

• stimulates the nervous system, forcing it to stay in good shape;
• strengthen the immune system, so a person gets sick less often;
• improves blood circulation;
• relieves stress and pain.

However, this vegetable is not useful for all people due to the endorphin content it contains. Doctors warn that it is necessary to completely exclude it from the diet or reduce the amount for those people who suffer from diseases of the gastrointestinal tract (GIT). Therefore, if a person has gastritis, pancreatitis, cholecystitis or a stomach ulcer, then hot peppers should be avoided.

For all other people, it is simply a storehouse of useful substances and vitamins. Among them are vitamins A, B1, B2, B3, B6, B9, C, E, K, PP, phosphorus, beta-carotene, choline, iron, potassium and others.

In moderate doses, it treats a number of diseases:

• insomnia;
• diabetes;
• bronchial asthma;
• allergies;
• atherosclerosis;
• benign tumors

Let's look at the most popular and delicious recipes for pickling, salting and canning. We will also share recipes for excellent preparations for the winter.

Pickled hot peppers for the winter: recipe and method of preparation

Main ingredients:

• hot hot pepper - per 1 liter jar;
• leaves of black currant, horseradish and cherry - 3 - 4 pcs.;
• peppercorns - 5 - 7 pcs.;
• garlic - 5 - 8 cloves;
• greens (parsley, dill, tarragon, basil) - to taste;
• cinnamon, cloves for piquancy.

For the marinade you need to take the following ingredients:

• water - 1 l.;
• salt - 2 tbsp. l.;
• sugar - 2 tbsp. l.;
• vinegar 9% - 1 tsp.

The recipe is quite simple. Liter jars should be sterilized. In cooled sterilized jars, you need to place black currant, horseradish and cherry leaves on the bottom. Next, add chopped herbs (parsley, dill, tarragon, basil). Then spices (cinnamon, cloves), garlic and peppercorns are placed in the jar.

After all the pickling spices are in the jar, we move on to the bitter hot pepper. It must be washed and placed tightly in the jar up to its shoulders.

Pour boiling water over the preparation. Cover with a sterilized lid and let sit for 5 minutes. Then pour the water from the jar into a saucepan and prepare a marinade based on it. To do this, add salt and sugar to boiling water. Add vinegar 1 minute before boiling. The prepared hot marinade needs to be poured in, and then the jars can be rolled up.

The appetizing marinated twist is ready. Now in winter you can enjoy the spicy taste of pepper in combination with your favorite dishes. Pickled peppers will be a wonderful decoration for both regular and festive tables.

Marinating with vinegar can be replaced with lemon if you don’t like the sour note in the dish.

Pickling hot peppers for the winter: the best pickling recipe for the whole family

Main ingredients:

• 1 kg hot pepper;
• 50 g dill, parsley, celery;
• 50 g garlic.

For the brine we take:

• 1 liter of water;
• 100 ml vinegar 6% or 60 ml vinegar 9%;
• 50 g salt.

In order to prepare a good hot pepper pickle, you need to bake it in the oven until soft, then let it cool and carefully place it very tightly in sterilized jars.

Each layer must be layered alternately with garlic and herbs. Boil water for brine. Add salt, vinegar. Let cool. After this, fill the jars with cooled brine up to the shoulders.

For a good taste of pickles, you need to put a weight in the jars and leave it there for 3 weeks. Jars of pickles should be stored at room temperature for 3 weeks and then refrigerated.

This winter twist is not canned or pickled. It is the most useful because it retains all the substances and vitamins necessary for our body. Pickling hot peppers is exactly what your family needs for health.

Pickled hot peppers for the winter: a very simple recipe

Main ingredients:

• 1 kg hot pepper;
• 8 tbsp. l. salt.

Cooking method. Place the hot peppers on a tray and let them dry for 2 - 3 days. It should wrinkle and wilt slightly. Then prick it in several places with a fork.

Place the finished hot pepper in a bowl and fill it with brine. It is prepared from cooled boiled water with added salt.

After you lay out all the peppers and fill them with brine, you need to put pressure on top. Leave the oppression for 3 days, keeping everything at room temperature. Then the brine is drained, filled with freshly prepared brine and put under pressure again. You need to ferment it for another 5 days, but only in a warm place. The best place for this is the kitchen, as it is warm and dry. On day 9, you need to transfer the pickled hot peppers into a sterilized jar and fill it with brine for the third time.

Cover with a plastic lid and store the pickled peppers in the refrigerator. This pickled pepper is incredibly tasty; it goes perfectly with stewed vegetables and mashed potatoes. This is the best pickled pepper recipe. Your whole family will love it.

Spicy hot pepper twist without salt

Main ingredients:

• 400 g hot red pepper;
• 100 g natural apple cider vinegar;
• fragrant dried herbs: marjoram, oregano, basil, rosemary, etc. in the amount of 3 tbsp. l. for 400 g hot pepper.

Recipe. Wash the hot peppers and place them in sterilized jars. Combine apple cider vinegar, aromatic herbs and honey and pour into a jar with hot peppers. Store in a dark place for 1 month. Then it can be put in the refrigerator. Spicy and very aromatic hot pepper is ready without salt. This is an excellent preparation for the winter.

Canning hot peppers with tomatoes

One of the best combinations in cooking is the combination of hot pepper and tomato. It doesn’t matter what cooking technology you choose for this. This combination is optimal for fermentation, pickling, pickling and canning.

The salty taste of tomato juice, in which spicy hot peppers are marinated, will be an exquisite addition to any meat or fish dish.

Main ingredients:

• 200 g hot red pepper;
• 200 g vegetable oil;
• 500 ml tomato juice;
• salt and sugar to taste.

Recipe:

Wash the spicy hot peppers and fry them in a frying pan in vegetable oil. It should become soft, for this it is necessary to fry it on all sides.

To do this much faster and easier, you can use the oven. It must be heated to 180 degrees, and the baking sheet must be greased with vegetable oil so that the vegetable does not burn. It is necessary to fry on all sides.

While the peppers are roasting, sterilize the rolling jars. Place baked or fried peppers in jars and pour boiling tomato juice over them.

The tomato juice dressing should be thick, so evaporate the juice first if it is too thin. Don't forget to add salt and sugar.

Twist the finished preserve. An excellent preparation for the winter is ready. Bon appetit!

Hot peppers are well known to housewives. Add a little more than necessary, and the food becomes impossibly spicy. However, this pepper has many fans, because dishes with hot seasoning are not only aromatic and tasty, but also have medicinal properties. Therefore, more and more people are interested in what ways can you prepare hot peppers to diversify your home cooking in winter?

The American Indians were the first to grow capsicums, and they came to the countries of Europe and Asia relatively recently - in the 16th-17th centuries. But these days it’s even difficult to imagine Indian, Korean or Chinese dishes without a characteristic fiery taste. The unique properties of hot pepper are gradually gaining more and more fans around the world. Why is this happening?

1. Hot peppers contain many vitamins beneficial to the body - C, group B and carotenoids. Interestingly, lemon contains half as much vitamin C as raw hot pepper pods. In addition, peppers contain fatty oils and sugars.
2. The spiciness of pepper directly depends on the alkaloid capsaicin included in its composition, and this substance can relieve pain and reduce inflammation.
3. Thanks to hot pepper, the body produces endorphins - hormones of happiness, joy and pleasure. They reduce stress and help cope with insomnia.
4. For many years it was believed that eating spicy foods was harmful. Recent research by scientists suggests exactly the opposite. Hot pepper improves appetite and, if consumed in small quantities, qualitatively normalizes digestion.
5. Eating hot peppers is especially useful in old age. It improves metabolism and blood circulation, normalizes blood pressure, and also prevents the development of atherosclerosis and reduces the risk of blood clots.

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, they should be rinsed with plenty of water.

Methods for drying hot peppers

It is very convenient to store dried hot peppers, and there are several ways to dry them. In this case, you can dry both whole pods and halves of peppers with the seeds already removed.

The easiest way is to hang the pods on ropes or strong, harsh threads. You just need to choose a well-ventilated room, a country terrace, a shed, an attic or a loggia, where it is dry and warm. It is also advisable that the pepper should not be exposed to direct sunlight. It is convenient to string the pods through the stalks. It is necessary to ensure that they do not touch each other, and air can blow on them from all sides.

It is also convenient to place the peppers on paper-lined trays, small racks and large dishes anywhere, for example, on a wide windowsill. The main thing is not to forget to stir the pepper “raw material” from time to time.

To speed up the drying process, the pods are placed in a stove oven or electric dryer. With this method, it is important to choose the optimal drying mode so that the pepper dries and does not bake. It is good to set the temperature in the oven to +50°C and open the door slightly. In an electric dryer, peppers of the desired condition can be obtained in about 12 hours.

Store dried pods whole or ground. To grind them, you usually use a food processor, coffee grinder or mortar and pestle. Dried pepper does not like moisture, so it must be stored in hermetically sealed containers: glass jars, wooden boxes, birch bark containers or paper bags. Many people leave a string with pods in a visible place - to decorate the kitchen.

Pickling

The people of the Caucasus have a saying: “Nothing warms you up on cold days like a good spicy snack.” Pickling peppers is not difficult. For 1 kg of capsicum you will need: a large bunch of dill, cilantro and mint, 3 heads of garlic and 300 ml of grape vinegar. The best option for pickling is vinegar, which is made from white grapes. In addition, black and allspice peas, bay leaves, cloves, coriander, salt and sugar are used for pickling.

Fully ripened peppers taste very good. Ideally, picked straight from the bush just before pickling. Only leaves are used from the greens; twigs are not needed for pickling. There is no need to chop the greens. The garlic just needs to be disassembled into slices without peeling it. Then, in combination with pepper, it will serve as an excellent savory snack.

The pods are washed and pierced at the stalk with a toothpick or knife so that there is no air inside the peppers. The next task is to slightly soften the pods. To do this, they are placed in a pan of water, boiling water is poured into it and kept under a closed lid for 3-4 minutes. Then the water is drained. This must be done at least three times. This method will allow the peppers to become softer, but not lose their shape. The same result can be achieved if the pods are blanched in boiling water for 2-3 minutes, and then turn off the heat and leave them in the pan, covered, for another quarter of an hour.

Pickling jars are sterilized in advance. For 1 kg of peppers you will need 3 cans of 0.8 liters each or 5 jars of 0.5 liters each.

After all the preparation, you can start preparing the marinade. Add 6 tsp to 1.5 liters of water. granulated sugar, add salt to the water to taste, add all the green leaves, cloves of garlic, 6-8 bay leaves, 15 black peas and 5-6 allspice peas, 1 tbsp. l. coriander seeds and 4-6 cloves. The marinade is boiled and grape vinegar is poured into it. Then the marinade should boil for a couple more minutes.

Green leaves along with garlic are placed at the bottom of glass jars. Peppers are placed on top of them and the contents are filled with hot marinade with spices to the very top. After this, the jars are sealed. They can be stored at room temperature.

In the video, Olga Papsueva talks about the secrets of pickling hot peppers at home.

Pickling

Pickling is an excellent way to prepare for the winter, because it allows you to preserve maximum beneficial vitamins and minerals in vegetables. Hot peppers can be pickled in different ways.

If the house has the opportunity to store food in a cool place, for example, in a cellar, hot pepper pods can be pickled without rolling them into jars. The peppers are pre-baked in the oven until they become soft and allowed to cool. Then the pods are placed in pre-sterilized dry jars, placing peeled garlic cloves, dill sprigs, horseradish and black currant leaves between the layers of pepper.

To prepare the brine, 60 g of salt (not iodized!) and 80 kg of vinegar are diluted in 1 liter of water. Water is boiled, allowed to cool and poured into jars with pepper. Under pressure, the pickles are left at room temperature for three weeks, and then taken out into the cold.

If there is no cellar or cool veranda in the house, the jars are filled with hot brine, a little vinegar is added and sterilized: 0.5 liters for 20-25 minutes, and 1 liter for 35-45 minutes. After this, the jars are closed with lids. They can be stored at room temperature.

In the video, Maxim Punchenko shows how to prepare tsitsak - hot salted pepper in Armenian style.

Pepper paste

Hot pepper pastes are used in the cuisines of almost all Asian countries and many Mediterranean countries. They are added to ready-made dishes, as well as when cooking soups and while stewing meat and fish. For aromatic hot paste you need only five ingredients: 100 g hot pepper, 1 kg bell pepper, 5 heads of fresh garlic, 2 tbsp. l. salt and 5 tbsp. l. vegetable oil. To add different flavors while preparing the pasta, you can add cilantro, celery or mint.

Both types of peppers are washed and seeded. Garlic is also peeled. Then grind the peppers and garlic in a blender or food processor until smooth. The resulting puree is placed in cheesecloth and hung so that the juice drains. Under no circumstances should it be thrown away! The juice from the peppers can be frozen in small serving containers, such as ice cubes, and used as a seasoning during the winter months.

The drained puree is transferred to a baking sheet, salt and oil are added to it and mixed thoroughly. In an oven preheated to +150°C, the pepper paste is cooked for about an hour. Store it in small plastic containers in the freezer. It is recommended to store the opened paste in the refrigerator and use it within 10 days.

Canning hot peppers without salt

Hot pepper itself is an excellent antimicrobial agent. That is why it is consumed in large quantities in southern countries. Due to their antimicrobial properties, pepper preparations can be made with unusual preservatives.

To preserve hot peppers without salt and vinegar, you first need to wash, dry and pierce them with a toothpick. The whole pods are then filled into sterile jars and extra virgin olive oil is poured over the top. If desired, you can add some herbs to the pepper. The jars are covered with lids and stored in a dark place. With this type of preservation, olive oil will acquire a bright peppery aroma and become spicy in taste. Therefore, it can be used in winter as a salad dressing.

In another way, hot peppers are preserved using natural apple cider vinegar. The preparation of pods and jars is the same as for oil preservation, only the pepper is filled with vinegar rather than oil. As in the first case, if desired, you can add herbs to it - mint, rosemary or oregano, as well as honey - 2 tbsp. l. for a 1 liter jar. The pepper will be ready to eat in a month. Aromatic and spicy vinegar, like oil, is perfect for dressing fresh salads.

Chili pepper twisted with garlic is a spicy Korean seasoning. In Korean it is called "kochi". Kochi has a very hot taste, which is not surprising, since the seasoning is based on one of the hottest peppers in the world: it is peeled and minced through a meat grinder along with garlic in a 2:1 ratio.

A more familiar analogue of kochi to us can be called Georgian adjika: it is prepared in the same way as kochi, but its composition is a little more complicated: in addition to pepper and garlic, adjika includes spices and salt, and more complex and milder-tasting options contain tomatoes and eggplants and other vegetables. Kochi differs from adjika in that it has a pure, sharp taste without impurities and does not tolerate any unnecessary additives.

If you are interested in the rich world of Korean cuisine, we recommend starting your acquaintance with Korean carrots, panchani or eggplant hee.

Cooking recipe in stages:

Preliminary processing

In order to prepare such peppers, we need very hot red peppers. Wash the pepper and carefully remove the seeds and stems. In this case, you don’t have to worry about the appearance of the pepper - you still need to chop it later. But you should take care of the safety of your hands - pepper juice is very caustic, so we strongly recommend cleaning it with rubber gloves.

Basic processing

Grind the prepared pepper together with the garlic through a meat grinder. For better mixing, we recommend alternating the scrolling of the garlic and pepper - this way they will mix well even during the scrolling process. You can also use a blender for grinding. Add salt, mix well. You can taste the resulting product - it should be quite salty. However, try it very carefully - if you took good pepper, the product will be very hot.

Decorating the dish and serving it on the table

Throughout the entire cooking process, it is advisable to wear gloves to avoid getting pepper on your skin.

Yangnim (Korean secret seasoning)))

I’m revealing the secret of the taste of Korean dishes - it’s all in the seasoning, which, no matter how you look in stores, you won’t find! This seasoning gives a special color and aroma to salads, and it’s not even worth mentioning the fiery and at the same time spicy-pleasant taste!
This beauty can be stored for years (if you have prepared too much) without spoiling at all. I try to make such a preparation once every two years, what can you do, mother laziness is ahead of us..., well, the rest of the text!
Garlic - 1 kg
hot pepper (this time I had a very hot one, which is small with thin flesh, but in general I like hot peppers, which are long and twisted, I think they are more “nutritious”))) - 600g
red bell pepper - 400g
Figuratively speaking, the ratio of pepper to garlic is 1:1, but the spiciness of the finished product can be adjusted by replacing a certain amount of hot pepper with bell pepper.

I soaked the garlic in water overnight (this makes it easier to clean!)

This year I peeled the seeds from the hot peppers, I didn’t have to peel them, but my equipment was impenetrable,

so I boldly dealt with the pepper innards! This was the most difficult part of the job. Then everything is simple. Grind all the ingredients in a meat grinder,

mix

and add salt. There is no need to skimp on the salt; I poured ALMOST half the pack into this amount of garlic and pepper (350 grams exactly). The “salinity” of the salt, so to speak, is of great importance. Therefore, try not to over-salt; it is better to let it sit for an hour (so that the salt dissolves). and then taste it and if everything suits you...


That's all. Now to the jars and to the pantry.
And here is the most delicious Korean sandwich:

improves immunity, kills pathogenic bacteria, promotes the breakdown of cholesterol and eliminates cholesterol plaques in blood vessels, etc., etc.! Well, simply put, it’s TASTY and HEALTHIER. Cheers!

RECIPE FOR TWISTED HOT PEPPERS

You will need: 1 kg of hot pepper, ½ cup of apple/wine vinegar 5-6%, 1 tbsp. salt.

How to prepare hot peppers for the winter. Ripe hot pepper of any color, you can have several colors at once, rinse, cut off the stalks, pass together with the seeds through a meat grinder (large grill), mix with vinegar and salt, put in sterilized jars, seal with sterile lids, store in a cool, dry and dark place .

This preparation is suitable for fried poultry and meat, fish, soups and broths, and can also become an excellent basis for adjika.

Chili pepper twisted with garlic is a spicy Korean seasoning. In Korean it is called "kochi". Kochi has a very hot taste, which is not surprising, since the seasoning is based on one of the hottest peppers in the world: it is peeled and minced through a meat grinder along with garlic in a 2:1 ratio.

A more familiar analogue of kochi can be called Georgian adjika: it is prepared in the same way as kochi, but its composition is a little more complicated: in addition to pepper and garlic, adjika includes spices and salt, and more complex and milder-tasting options contain tomatoes and eggplants and other vegetables. Kochi differs from adjika in that it has a pure, sharp taste without impurities and does not tolerate any unnecessary additives.

If you are interested in the rich world of Korean cuisine, we recommend starting to get acquainted with, or.

Cooking recipe in stages:

Preliminary processing

In order to prepare such peppers, we need very hot red peppers. Wash the pepper and carefully remove the seeds and stems. In this case, you don’t have to worry about the appearance of the pepper - you still need to chop it later. But you should take care of the safety of your hands - pepper juice is very caustic, so we strongly recommend cleaning it with rubber gloves.

Basic processing

Grind the prepared pepper together with the garlic through a meat grinder. For better mixing, we recommend alternating the scrolling of the garlic and pepper - this way they will mix well even during the scrolling process. You can also use a blender for grinding. Add salt, mix well. You can taste the resulting product - it should be quite salty. However, try it very carefully - if you took good pepper, the product will be very hot.

Decorating the dish and serving it on the table

Throughout the entire cooking process, it is advisable to wear gloves to avoid getting pepper on your skin.

I’m revealing the secret of the taste of Korean dishes - it’s all in the seasoning, which, no matter how you look in stores, you won’t find! This seasoning gives a special color and aroma to salads, and it’s not even worth mentioning the fiery and at the same time spicy-pleasant taste!
This beauty can be stored for years (if you have prepared too much) without spoiling at all. I try to make such a preparation once every two years, what can you do, mother laziness is ahead of us..., well, the rest of the text!
Garlic - 1 kg
hot pepper (this time I had a very hot one, which is small with thin flesh, but in general I like hot peppers, which are long and twisted, I think they are more “nutritious”))) - 600g
red bell pepper - 400g
Figuratively speaking, the ratio of pepper to garlic is 1:1, but the spiciness of the finished product can be adjusted by replacing a certain amount of hot pepper with bell pepper.

I soaked the garlic in water overnight (this makes it easier to clean!)

This year I peeled the seeds from the hot peppers, I didn’t have to peel them, but my equipment was impenetrable,

That's why I boldly dealt with the pepper innards! This was the most difficult part of the job. Then everything is simple. Grind all the ingredients in a meat grinder,

Stir

And add salt. There is no need to skimp on the salt; I poured ALMOST half the pack into this amount of garlic and pepper (350 grams exactly). The “salinity” of the salt, so to speak, is of great importance. Therefore, try not to over-salt; it is better to let it sit for an hour (so that the salt dissolves). and then taste it and if everything suits you...

That's all. Now to the jars and to the pantry.
And here is the most delicious Korean sandwich:

Increases immunity, kills pathogenic bacteria, promotes the breakdown of cholesterol and the elimination of cholesterol plaques in blood vessels, etc., etc.! Well, simply put, it’s TASTY and HEALTHIER. Cheers!

RECIPE FOR TWISTED HOT PEPPERS

You will need: 1 kg hot pepper, ½ cup apple/wine vinegar 5-6%, 1 tbsp. salt.

How to prepare hot peppers for the winter. Ripe hot pepper of any color, you can have several colors at once, rinse, cut off the stalks, pass together with the seeds through a meat grinder (large grill), mix with vinegar and salt, put in sterilized jars, seal with sterile lids, store in a cool, dry and dark place .

This preparation is suitable for fried poultry and meat, fish, soups and broths, and can also become an excellent basis for adjika.

Hot pepper is a spicy vegetable. It adds brightness to any dish. For fans of hot peppers, peppers are an indispensable product. You can prepare it for the winter in various ways: marinate, pickle, or preserve it as part of other vegetables.

Hot pepper: preparations for the winter. Pickling

In the first recipe we will tell you how to marinate whole peppers. For this you will need: various additives to taste and desire - peppercorns, horseradish leaves and roots, currant leaves, dill umbrellas, cinnamon, basil, garlic and others. Marinade: 4 tsp per liter of water. salt and 2 tbsp. l. Sahara. Pour a teaspoon of vinegar (9%) into each jar.

Technology

Let's start preparing bitter peppers, pickled for the winter, by preparing the pods. Dry ends need to be trimmed. Do not open the pod itself. Place spices in jars. Scald the pepper with water and fill the container up to the shoulders. Bring water to a boil, add salt and sugar. Pour over the peppers and cover with sterilized lids. Wait for the containers to cool slightly and drain the brine. Wait until it boils again and pour the liquid into the jars. Repeat the procedure again. Then pour in the vinegar, screw on the lids, and leave the containers to cool.

Hot pepper: preparations for the winter. Salting

In the second recipe we will salt hot peppers. You need: a kilogram of hot pepper, dill (several large bunches), 40 grams of celery and garlic. Brine: water (1 liter), 80 ml of 6% vinegar, salt (60 grams).

Cooking process

This one involves roasting a vegetable. Place the peppers on a baking sheet, place in the oven and keep until softened. Then cool and place in sterilized jars. Place as tightly as possible, adding garlic and dill. Bring water to a boil, add salt and vinegar. Cool the brine and pour into jars. Place a weight on top and brine the peppers for 3 weeks at room temperature. Then close the lids and place in the refrigerator.

Chopped hot pepper: preparations for the winter

Preserve crushed pepper according to the following recipe. Ingredients: one kilogram of pepper, half a glass (100 ml) of apple or wine vinegar, 1 tbsp. l. salt.

Wash the peppers and cut off the stems. Pass together with the seeds and partitions through a meat grinder (on a large wire rack). Mix the mixture with salt and vinegar. Place in sterile jars and seal with lids. The pepper is ready. You can serve it with meat or spread it on bread. This method is suitable as a basis for preparing adjika.

Hot pepper: with tomato

Ingredients: pepper, vegetable oil, tomato juice (homemade), sugar and salt.

Wash the peppers, cut off the stalks. Heat the oil and fry the vegetable a little. put on the fire to boil. It should decrease in volume by about half. Then strain it and add sugar and salt. Taste - spices should be in moderation. Place the peppers in jars. Fill with juice. Sterilize for 20 minutes, then seal with lids. Store in a basement or cellar. In winter, peppers prepared according to this recipe will be an excellent snack!

Original homemade adjika, homemade, will enrich and diversify the taste of meat and poultry dishes. Be sure to try it!

Recipe No. 1
5 kg of tomatoes, 1 kg of sweet pepper, 16 pieces of hot pepper, 300 g of garlic, 0.5 kg of horseradish, 1 cup. salt, 2 cups. vinegar, 2 cups. Sahara. Grind everything in a meat grinder, including the seeds from the pepper (only the tails are cut off and the inside is not cleaned), add sugar, salt, vinegar, let stand for 50 minutes, pour into bottles. No need to boil. Stores well in bottles without refrigeration.

Recipe No. 2
200 g garlic, 4 sticks of horseradish, 2 bunches of parsley, 2 bunches of dill, 10 sweet peppers, 20 hot peppers, 2 kg of tomatoes, 4 tbsp. l. sugar, 4 tbsp. l. salt, 1 cup. vinegar. Pass through a meat grinder with a fine grid, add salt and sugar. Let it sit in the bowl for 2-3 days, then add vinegar, mix well and put into jars.

Recipe No. 3
5 kg of tomatoes, 2 kg of apples, 2 kg of carrots, 2 kg of sweet pepper, 300 g of hot pepper, 300 g of garlic, 1 liter of vegetable oil. oil, 2-3 tbsp. l. salt. Pass everything through a meat grinder, add salt, butter and cook for 2 hours. Seal in sterilized jars.

Recipe No. 4
5 kg of tomatoes, 1 kg of carrots, 1 kg of bell pepper, 5-10 pcs. hot pepper, 0.5 kg of onion, 0.5 l rast. oils, 5-7 heads of garlic, salt. Pass everything through a meat grinder and cook for 2 hours.

Recipe No. 5
5 kg of tomatoes, 1 kg of sweet pepper, 0.5 kg of horseradish, 300 g of garlic, 16 pieces of hot pepper, 2 cups. vinegar, 2 cups. sugar, 1 cup. salt. Do not clean the inside of the pepper, remove only the green tails and leave the seeds. Pass everything through a meat grinder, add vinegar, sugar and salt. Let stand for 50 minutes, then pour into a clean container. No need to cook, store without refrigeration.

Recipe No. 6
2.5 kg of tomatoes, 1 kg of apples (Antonovka), 1 kg of carrots, 1 kg of sweet pepper, 1 cup. sugar, 1 cup. rast. oil, 3 pods of hot pepper, 200 g chopped garlic, salt. Grind tomatoes, apples, carrots and sweet peppers through a fine grinder and boil for 1 hour. After boiling, add sugar, sunflower oil, hot pepper, garlic and salt. Do not boil, just bring to a boil. You can add more or less hot pepper (to taste).

Recipe No. 7
5 kg of ripe tomatoes, 5-6 heads of garlic, 100 g of salt, 1 hot pepper, 6 large horseradish roots, sweet pepper. Pass everything through a meat grinder, stir and place in containers, store in the refrigerator.

Recipe No. 8
1 liter of tomatoes ground in a meat grinder, 1 cup. garlic cloves, 1-2 tbsp. l. salt. Let the crushed and salted tomatoes and garlic sit for a couple of hours until the salt dissolves, remembering to stir at least a couple of times, and pour into sterilized jars.

Recipe No. 9
1 kg of sweet pepper, 250 g of hot pepper, 250 g of garlic, 250 g of dill, 250 g of parsley, 250 g of salt. Pass all ingredients through a meat grinder. Mix with salt, adjika is ready.

Recipe No. 10
1 kg carrots, 1 kg sweet peppers, 1 kg apples (Antonovka), 4 kg tomatoes, 0.5 cup. salt, 2 cups. peeled garlic, 1.5 cups. rast. oil, 2-3 pods of hot pepper. Grate everything or put it through a meat grinder. Cook for 30-40 minutes. and close them in jars. You can add more or less garlic and hot pepper, depending on your taste.

Recipe No. 11 RED GEORGIAN ADJIKA
1 kg of dry hot red pepper, 50-70 g of coriander seeds, 100 g of suneli hops, a little ground cinnamon, 200 g of walnuts, 300-400 g of coarse salt, 300 g of garlic. Soak the hot red pepper for an hour. Add coriander, suneli hops, cinnamon, nuts, garlic and salt. Pass 3-4 times through a meat grinder with a fine grid. Store anywhere, at any temperature, but preferably in a sealed container, otherwise it will dry out. Adjika mixed with salt is good for coating chicken or meat before frying in the oven.

Recipe No. 12 ADJIKA WITH EGGPLANT
Pass all the ingredients through a meat grinder, add oil and, placing in an enamel pan, boil for 40-50 minutes. Add vinegar at the end of cooking. Roll into prepared jars. 1.5 kg of tomatoes, 1 kg of eggplants, 300 g of garlic, 1 kg of sweet pepper, 3 pods of hot pepper, 1 cup. rast. oils, salt, 100 g vinegar.

Recipe No. 13 ADJIKA “NO REST FOR A SINNER”
2 kg of tomatoes, 20 sweet peppers, 10-15 bitter peppers, 400 g of garlic, 3 sticks of horseradish, 2 bunches of parsley, 2 bunches of dill. Grind everything in a meat grinder, then add 4 tbsp to the resulting mixture. l. salt, 4 tbsp. l. sugar and half a bottle of vinegar. Mix, pack into jars, cover with plastic lids.

Recipe No. 14 ADJIKA APPLE
Peel the tomatoes and apples, chop the peppers, divide the garlic into slices, chop finely, mince everything (except the garlic), pour over the plant. oil and simmer over medium heat for about 2 hours. 10-15 minutes before readiness, add garlic, let it boil, pour hot into sterilized jars and seal. 1.5 kg of tomatoes, 0.5 kg of carrots, red sweet bell peppers and apples, 300 g of garlic, 3-4 pods of hot pepper, 0.5 l of vegetable oil. oils

Recipe No. 15 HOMEMADE ADJIKA
2.5 kg of tomatoes, 1 kg of carrots, 1 kg of sweet (red) pepper. Pass everything through a meat grinder. Add 1 stack. rast. butter, 1 cup. sugar., 1/4 cup. salt. Place the mixture in an enamel pan and simmer, stirring, for 1 hour. Remove from heat, cool. Then add 1 cup of garlic, minced, 2 pods of hot pepper. Pack cold adjika in sterilized jars and seal, or with plastic lids.

Recipe No. 16 ADJIKA KIEVSKIY
5 kg of ripe tomatoes, 1 kg of bell pepper, 1 kg of apples (the more sour the better), 1 kg of carrots, 2 tbsp. l. salt, 200 g sugar, 400 g plant. butter, 2 tbsp. l. red hot pepper (you can put 1 tbsp black, 1 tbsp red). Pass all the vegetables through a meat grinder (it is better to peel the tomatoes first). To make tomatoes peel easily, pour boiling water over them for 5-7 minutes. Season with butter, sugar, salt, spices and simmer for 2-5 hours until the desired consistency. Pour the finished adjika hot into sterilized jars, roll up and wrap.

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Caucasian hot pepper

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A very interesting recipe for spicy lovers. Preparing hot peppers for the winter in vegetable oil, with spices and herbs.

We will need:
Red hot pepper (red and green) - 1.5 kg
Vegetable oil - 2 cups.
Parsley (large) - 1 bunch.
Salt (not full) - 1 tbsp. l.
Sugar - 2 tbsp. l.
Spices (khmeli-suneli) - 3 tsp.
Vinegar 9% - 5 tsp.

Preparation:
Wash the pepper and remove the stem. Pour oil into a saucepan or deep frying pan, heat and add pepper, salt, add sugar and stir.
Simmer over medium heat, stirring occasionally. As soon as the pepper begins to become soft, add spices, vinegar and coarsely chopped parsley, stir and simmer for another 10 minutes.
Place, compacting slightly, into sterilized jars and roll up. Turn over until completely cool. In winter you can eat it with potatoes or add it to soups and salads.

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Armenian marinated hot peppers with herbs

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This preparation is very useful for the human body, as it retains all the vitamins and various beneficial substances contained in the products used. Pepper marinated with herbs and garlic turns out very aromatic and tasty, so it will be an excellent snack for both everyday and holiday tables.

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What do you need:

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hot hot pepper - one kilogram;

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9% vinegar - 60 ml or 6% acetic acid - 100 ml;

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herbs: celery, parsley, dill - 50 g each;

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garlic - 50 g;

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table salt - 50 grams;

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drinking water - one liter.

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Preparation:

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Rinse the pods and all the greens under cold water, peel the garlic and cut into arbitrary pieces.

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Before you start pickling the pepper, it should be baked. cupboard until soft. The temperature inside is approximately 150-180°.

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Remove the peppers from the oven and leave them to cool for a while.

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Meanwhile, process jars and lids.

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Tear off all the leaves from the grass stems.

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Place the cooled peppers in sterilized containers, alternating with layers of chopped garlic and herb leaves.

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Pour water into a saucepan, add table salt and any acetic acid from the recipe list. Boil the marinade, remove from heat and let cool slightly.

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As soon as the marinade reaches room temperature, pour it over the pods in the jars up to the very shoulders of the container.

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Place a press (a glass filled with water or small stones) in each jar and keep the peppers for up to three weeks at room conditions.

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After time has passed, close the jars with compressed pickled hot peppers with nylon or screw caps, and transfer the preparations to the refrigerator.

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Chili pepper (hot, bitter) canned

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A very tasty snack, very bright and colorful, very easy and quick to prepare. Stored at room temperature until next summer (I haven’t tried it for longer).

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We will need (for a 3-liter jar):
Chili pepper (preferably different colors - red and green, as much as will fit in the jar)
Water - 2 l
Coarse salt - 1 tbsp. spoon
Sugar - 2 tbsp. spoons.
Vinegar 9% - 8 tbsp. spoons
Dill with umbrellas - to taste.
Horseradish leaf - to taste.
Garlic - to taste

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Preparation:
Wash the peppers thoroughly and cut off the tails. We leave the seeds and tightly place the washed and dried dill umbrella, horseradish leaf, peeled garlic cloves and, in fact, the pepper itself into sterile jars.
I have indicated the amount of ingredients for the marinade for a 3-liter jar, but I mainly make smaller ones - 0.7 l-1 l jars. Therefore, we divide the products depending on the volume of the can.

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So, boil water with salt and sugar, as soon as it boils (okay), fill the jars, cover with sterile lids and leave for 15 minutes.

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Then carefully pour the water back into the pan, bring it to a boil again, boil for 3 minutes, turn off the gas, immediately add vinegar, stir and immediately pour our peppers to the edge of the jar and roll up the lids.

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Hot peppers for the winter

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Ingredients:

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Hot red pepper - 350 grams (per 800 gram jar)

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Garlic – 1 piece (head)

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Green cilantro – 3 pieces (sprigs)

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Dill - 3 pieces (sprigs)

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Mint greens – 1 piece (sprig)

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For the marinade:

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Water - 500 g

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Grape vinegar - 100 g

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Salt - 1 teaspoon

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Sugar - 2 teaspoons

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Coriander seeds - 2 teaspoons

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Black peppercorns - 5-7 pieces

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Allspice peas - 2-3 pieces

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Cloves - 1-2 pieces

Let's make the marinade To do this, we pour water into a saucepan and add all the spices, fresh herbs, sugar, salt and garlic. Place the pan on the fire, and when the liquid boils, pour vinegar into the marinade. Cook it for 2-3 minutes, then turn off the heat and leave the marinade for another 15 minutes.

We sterilize jars in any way convenient for you. Now put the greens from the marinade and garlic cloves on the bottom of the jar, then carefully fill it with pepper. Pour the marinade over the peppers so that all the spices get into the jar. We press the pepper, as if compacting it, and add more marinade right up to the neck.

If you store the pepper in the refrigerator, then close the jars with screw caps. If in another cool place, then roll it up and leave it under the blanket (bottom up) until it cools completely.