An excellent variety for preparing savory snacks - hot pepper Tsitsak: description and reviews

Description and characteristics of the variety

The Armenian bitter pepper Tsitsak was bred through the efforts of folk breeders. The variety comes from warm countries, it is heat-loving and afraid of cold. In mid-latitudes and further north, it requires shelter or a greenhouse. In the garden bed it is placed in the sun, away from tall crops that create shade.

The appetizer salad of the same name is pickled or salted Tsitsak pepper fruits. The dish is popular in Georgia and Armenia.

The bush is medium-sized, 70-100 cm. Medium leafy. Ripening times vary depending on conditions: 110-125 days from germination to the start of harvest.

The fruits resemble chili peppers in appearance, but are less spicy. Their properties:

• weight 30-50 g, less often – up to 60 g;
• elongated cone-shaped, slightly curved;
• Red color;
• the walls are quite fleshy for a variety with small fruits;
• length 15-20 cm;
• moderately spicy taste with hints of sweetness.

You can prepare the Armenian appetizer “tsitsak” from the fruits, pickle them, add them to all kinds of dishes, and eat them fresh. The dried and ground pulp produces an aromatic and piquant homemade seasoning.

The variety contains a lot of vitamins, antioxidants and microelements.

Reviews from gardeners about the variety

Zoya Pavlovna, Taganrog: “Excellent semi-hot pepper. I got the seeds by chance and planted them a little late - almost at the end of March. Out of 5 seeds, 4 sprouted. Since I immediately planted them in separate cups, there was no need to dive. At the beginning of June I transplanted them into the beds, and at the end of July I harvested them. From 4 bushes we got 63 light green peppers. I left a few pieces for seeds and salted the rest - it turned out very tasty.”

Sergey Borisovich, Moscow: “I tried tsitsak pickles in Tbilisi, I liked them so much that I was inspired to grow this pepper in my dacha. I bought seeds online and first planted them as seedlings, and then transplanted the seedlings into beds under film. The variety proved to be productive, despite the cool summer and lack of sun. The pepper has an amazing taste, not just spicy, but with some sweetness. They ate it fresh, added it to meat, and even fermented it a little.”

Pepper "Tsitsak" ripens on average in 100-110 days

As reviews from gardeners growing this variety show, the agricultural technology for cultivating Tsitsak pepper is no more complicated than other varieties of hot pepper. Its cultivation in greenhouses and on personal plots allows you to get a good harvest of gourmet peppers, and use it for preparing vegetable and meat dishes.

Landing

You can plant seeds in February or March. It is better to prepare the soil yourself from soil from the garden, humus (or lowland peat) and drainage (washed river sand, perlite or sawdust are suitable for it). Add wood ash and fertilizer. The mixture is disinfected by freezing it or baking it on a baking sheet in the oven. After a few days, sow the seeds in separate containers or common boxes to a depth of 5 mm.

Watered crops are placed in a warm place, covered with film. The optimal temperature is +23-28. After germination, keep it at a level of +18-25. Light from 12 to 16 hours a day. If there is not enough sun, turn on the phytolamps.

Plant in separate pots with the appearance of 2-3 true leaves. They are transplanted into the garden bed according to a 50 by 50 cm pattern in a checkerboard pattern.

How to grow Tsitsak pepper

To obtain strong and high-quality pepper seedlings, pre-treated and hatched seeds are sown in boxes with nutritious soil in February-March. The seeding depth is 0.5 cm. The seeds are sprinkled with soil on top.

Advice. For peppers of the Tsitsak variety, it is recommended to choose a soil mixture consisting of turf and rotted compost, taken in a 2:1 ratio.

To speed up seed germination, it is recommended to cover the crops with spandbond, agro-fabric or regular film and provide them with a flexible temperature regime:

• during the daytime - +23-25°C;
• at night - +13-15°C.

Peppers are grown using seedlings.

As soon as the first 1-2 true leaves appear on the seedlings, the Tsitsaka seedlings should be planted in separate peat cups. Picking should be done carefully so as not to damage the fragile roots of the peppers.

2 weeks after picking, the seedlings can be fed with special complex fertilizers or an infusion of wood ash prepared from 2 tablespoons. spoons of ash and 3 liters of water.

When pepper seedlings reach the age of 60-70 days, they can be planted in a permanent place - in a greenhouse, hotbed, or vegetable garden.

Advice! To make the transfer to open ground as comfortable as possible for the peppers, a week before, it is necessary to harden the plants by taking the seedlings outside on a warm, windless day.

Fruit weight - about 20 grams

Pepper “Tsitsak” can be planted in 2 ways:

• square-cluster, planting pattern - 50×50 cm;
• private, planting pattern – 25×50 cm.

It is recommended to mulch the beds after planting to retain moisture in the soil, avoid loosening, and protect from weeds.

Harvesting the fruits of the “Tsitsak” pepper variety is carried out in 2 steps:

• in the phase of technical ripeness;
• in the phase of biological ripeness.

Attention! The average yield of Tsitsak pepper is 2-4 kg per 1 m², fruit weight is 15-25 g.

From 1 sq.m. you can collect up to 4 kg of peppers

Growing and care

The bush is carefully formed. The first flower is removed from the first fork. Then weak shoots are cut or pinched.

Water with heated water, standing in the sun. The water temperature should be approximately +22-24. They bring it under the root. The frequency is determined as the soil dries.

In dry conditions, the pepper turns out to be more hot, and with increased watering, it turns out soft.

The water leaves a crust on the surface of the soil. It is loosened, facilitating access of oxygen to the roots.

Feed 3-4 times. During the development of green mass, fertilizers with a predominance of nitrogen are applied, possibly organic (a solution of mullein or chicken manure). After flowering, they switch to ready-made complexes containing potassium and phosphorus.

To make the fruits turn red faster, the bush is sprayed over the leaves with a solution of boric acid. This also promotes more abundant fruit formation.

Rules of care after planting in the soil

Planting of seedlings in a permanent place is carried out 2–2.5 months after sowing the seeds. 14 days before planting, seedlings need to be hardened off. To do this, watering is reduced and the soil is allowed to dry out until a crust appears. Then the temperature of the seedlings is reduced to the level of outside air - first they are placed in such an environment for 4–6 hours, then the time gradually increases until they are constantly in the natural environment. Holes are dug in the garden bed with a depth and width of 5 cm. Young plants are transplanted into the hole using the transshipment method, together with a lump of earth, then sprinkled with soil and watered.

Tsitsak pepper can be planted using two methods:

• square-cluster, planting pattern - 50×50 cm;
• private, planting pattern - 25x50 cm.

To make it easier to care for peppers, they can be mulched with grass, straw or sawdust. Such a layer will retain moisture, and there will be no need to loosen the soil.

Video: planting hot pepper seedlings

Watering and fertilizing

Watering must be done regularly, taking into account weather conditions. The soil should not be too wet or dry. You should water the pepper 2-3 times a week: 0.7 liters of water per 1 m². The procedure is best performed in the morning or evening. In this case, you need to feed the plant with nitrogen fertilizers.

When 3 leaves appear on the stems, it is necessary to introduce phosphorus and potassium fertilizers, and for active growth of the pepper, it is fed with organic fertilizers using a solution of wood ash. This feeding should be done 1-2 times every 7 days.

Hilling and loosening the soil

No matter where you grow the plant, you need to loosen the soil. The procedure is carried out together with hilling. During the period of active growth, it is necessary to loosen the soil about 5 times.

In this case, you should adhere to some rules:

• during the flowering period, the loosening depth should be 10–12 cm;
• when the ovaries form, the depth increases by 3 cm;
• during the fruiting period, the depth is 20–25 cm;

Important! If the plants are planted close to each other, there is no need to loosen the soil during the flowering period.

Rules for forming a bush

To get a rich harvest, you need to properly form the bush. If you are going to grow peppers from seedlings, then you can shape the appearance of the bush after it has grown 15–20 cm. Please note that plants of this height are divided into separate branches. If a bud appears in the fork of such branches even before transplantation, it must be removed, otherwise it will prevent the plant from developing new branches. Branching results in high yields as vegetables grow on each individual stem.

Tsitsak in oil

Hot pepper in oil has a pleasant spicy taste without excessive heat and an appetizing aroma. This twist can be eaten as a separate appetizer or as a side dish to other dishes. Required:

• hot capsicums – 800–900 g;
• olive or sunflower oil – 130 ml;
• table vinegar 6% – 400 ml, sugar – 1 tbsp. l;
• bay leaf – 3–4 pcs., garlic cloves – 6–7 pcs.;
• cilantro and parsley - a bunch each, salt - 2 tbsp. l.

Preparation of tsitsak pepper:

1. Prepare a marinade from vegetable oil, granulated sugar, vinegar, salt and bay leaves. Place the pan over medium heat and bring to a boil.
2. Then add the legumes to the marinade and boil for 7–8 minutes. As soon as they change color, they can be removed from the pan. Set aside in a sieve to drain.
3. After this, you need to add to the marinade: chopped parsley and cilantro, garlic cloves, cut into thin slices.
4. Bring to a boil again and simmer for 3-5 minutes. Peppers should be packaged in sterilized jars and pour boiling marinade over them. Close with lids and leave to cool.

The recipe for Armenian pepper tsitsak is a real find for lovers of spicy, spicy snacks. It is very tasty as an independent dish. Goes great with meat, cereals and potatoes. By experimenting with different ingredients, you can prepare an original winter preparation with an unusual, bright taste.

Pepper in tomato

In tomato, tsitsak pepper turns out incredibly spicy and aromatic, its spiciness goes well with light tomato notes. This preparation will definitely appeal to all lovers of fiery, savory snacks. Products:

• capsicums – 500 g;
• tomato juice – 1.5 l, table vinegar – 3 tbsp. l;
• sugar – 1 tbsp. l, salt - 1 tbsp. l, bay leaf – 3–4 pcs;
• olive oil – 2 tbsp. l, garlic cloves – 4–6 pcs;
• ground black pepper - at your discretion.

Step by step instructions:

1. Tomato juice needs to be poured into a large saucepan. Place the container on medium heat. Bring to a boil and simmer for 13–15 minutes.
2. After this, add granulated sugar and salt to the juice. Add bay leaves, spices and leave to simmer for another quarter of an hour.
3. After the specified time has passed, capsicums are added to the pan. They should cook for about 15 more minutes.
4. Next, you need to add oil, vinegar and chopped garlic cloves to the tsitsak. You can remove the bay leaves from the pan - they have already given up their aroma.
5. Using a fork or tongs, remove the tsitsak from the pan. Press into prepared glass jars up to the neck.
6. Pour in the tomato juice in which the fruits were boiled. Seal with lids and wrap in a warm blanket until completely cool.

Quick recipe

Recipes for making tsitsak pepper can be as easy and simple as possible. This method is ideal for pickling hot fruits in small 0.5 liter jars. This volume is quite enough for a small family. Products you need to prepare:

• capsicums – 500 g;
• allspice – 5–6 peas;
• sugar – 5 tbsp. l, salt - 2 tbsp. l;
• table vinegar - 7 tbsp. l.

Cooking steps:

1. The washed peppers should be compacted tightly into prepared glass jars.
2. Pour boiling water over and leave for 15 minutes. Pour water from cans into a saucepan.
3. Add salt, granulated sugar and spices, simmer for 8-10 minutes.
4. After this, add vinegar to the marinade and pour in the tsitsak. Seal the jars with tin lids.

Harvesting and application

Harvesting occurs as soon as the fruits ripen. You can collect green, yellow and red peppers. Then they can be salted, fermented, dried, then ground into spices, and also canned. Tsitsak is also used for cooking meat, since it is moderately spicy, which goes well with the taste of hearty meat dishes.

Knowing how to grow Tsitsak pepper and care for it, you can get a rich harvest, and by becoming familiar with possible diseases and methods of combating them, you will prevent fruit loss.

Composition and nutritional value

The chemical composition of pickled vegetables, which can be determined during laboratory testing, allows us to isolate B vitamins in the product, as well as ascorbic acid and retinol. The pickled hot pepper also contains a small amount of vitamin “beauty and youth” – E. In combination with macro- and microelements, including:

• zinc,
• phosphorus,
• selenium,
• sodium,
• copper,
• manganese,
• magnesium,
• calcium,
• potassium,
• iron

– the above components form a unique combination that can partially replenish reserves and satisfy the body’s need for nutrients, as well as launch metabolic processes in it.

Hot pickled pepper retains most of the properties inherent in the fresh product. A pickled vegetable has approximately the same nutritional and energy value as an unprocessed product. This is primarily due to the fact that those calories that fresh pepper loses during cooking are replenished with sugars contained in the marinade. The calorie content per 100 grams of fresh product is only 40 kilocalories. One hundred grams of pickled product has approximately the same calorie content.

Home cooking technology

The technology for preparing pickled peppers at home depends on the recipe. You can marinate hot peppers whole or in slices, and you can also make the delicacy cold or hot.

The food production process basically includes several steps, which are listed in direct sequence (step by step order) below.

1. The raw ripe product is washed.
2. If necessary, remove the cores and seeds from the pods and remove the stalks, make cuts, prick the fruits with a toothpick or chop them.
3. Prepare additional ingredients for the stock and components for the marinade.
4. Sterilize dishes and lids.
5. The marinade is boiled or prepared cold.
6. Place the ingredients (according to the rules and instructions given in the selected recipe) into jars.
7. Pour marinade over the products. Sometimes the peppers are boiled for about one minute in the marinade (blanched). In this case, the blanks are placed in containers along with brine.
8. The jars are rolled up and the pieces are cooled, after which they are placed in storage areas.

Most recommendations for home preparation of pickled vegetable delicacies do not require additional heating in a water bath. Although, if there are such recommendations, then this step is always the penultimate one. According to recipes suitable for pickling hot peppers, you can always get no less tasty and aromatic sweet, or, as we usually say, bell pepper.

The easiest way to prepare pickled hot peppers for the winter is shown in the video tutorial attached to this section of the article.

When you decide to make your own delicacy at home, be sure to consider the following recommendations:

1. When preparing hot pepper, it is advisable to protect your hands with gloves, since the essential oils of the pods can severely irritate the skin and can even lead to allergic reactions and rashes that are difficult to treat.
2. It is sometimes recommended to soak peppers that are too hot in cold water overnight, and only then use them to prepare a preparation for the winter or a snack for the holiday table.

Most recipes for pickled hot peppers indicate that the delicacy will be ready for consumption no earlier than seven days after pouring the marinade over the vegetable. Only Korean-style peppers can be prepared faster, because in such recipes, in addition to spicy aromatic herbs, monosodium glutamate is often used, which can not only enhance the taste sensations of the taster, but also speed up the fermentation processes of the vegetable itself.

Classic recipe

How to cook tsitsak peppers? To do this, you can use the classic recipe, which has gained popularity far beyond the Caucasus. Required products (per 1 l):

• capsicums – 1 kg;
• garlic cloves – 3–4 pcs.;
• fresh dill – 30 g;
• salt – 3 tbsp. l, water – 2 l.

Hot pepper tsitsak is prepared as follows:

1. The peppers need to be washed and dried with a paper towel. Finely chop the dill, peel the garlic cloves and cut into thin slices.
2. Place dill, garlic and peppers in layers in a large saucepan. Next, you need to cook a brine from 2 tablespoons of salt and water (1 liter), leave it to cool.
3. After this, you need to pour the brine over the fruits and cover with a lid. Press under pressure and leave to marinate for 10–14 days. It should turn yellow.
4. Prepared vegetables should be compacted into glass jars. Pour boiling brine consisting of 1 liter of water and a spoon of rock salt.
5. Jars containing the product must be sterilized. Place a napkin folded several times on the bottom of a wide pan. Place the containers and sterilize for 10 minutes.
6. Screw on the tin lids. Cover the jars with a blanket or warm terry towel until they cool completely.

Diseases and pests

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

It can also be affected by the following pests:

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

Marinade ingredients and additives

There are many recipes for preparing various marinades and additives used for pickling hot-tasting peppers. Fillings in jars with hot pepper can be not only sour or sweet and sour, but also sour and salty. In most recipes the main ingredients are:

• granulated sugar;
• salt;
• various types of vinegar or citric acid.

Among other things, additional components when preparing hot pickled peppers can be:

• spices (bay leaf, cloves, black peppercorns or allspice);
• herbs such as parsley, dill or leaf celery.