Home Winter snacks
A winter appetizer of hot peppers is great as a side dish and goes well with meat and mushrooms. Hot peppers are included in many types of preserves. They especially like to use it in adjika and all kinds of sauces. Add to vegetables to add heat and preserve in a marinade for snacking. This product is valued more by men, especially among the peoples of the Caucasus. Preservation is not always sealed with iron lids. Sometimes plastic ones are enough, but in such cases the dish needs vinegar for longer storage. To make hot peppers less spicy, you need to remove the seeds, but if you like spicier dishes, then on the contrary, you should leave the seeds. Preparing this type of snack does not take much time and does not require any special ingredients. This is especially appreciated by modern housewives.
For preservation, it is better to use dishes made of stainless steel, glass and ceramics.
How to prepare a hot pepper appetizer for the winter - 15 varieties
- Pickled hot peppers (for the winter)
- Pickled hot pepper
- Canned small hot peppers
- Hot pepper seasoning
- Stuffed hot peppers
- Fried hot peppers with tomato juice
- Georgian adjika
- Hot pickled peppers with tomatoes and horseradish (without sterilization)
- Adjika Caucasian (1st option)
- Adjika Caucasian (2nd option)
- Homemade adjika
- Fried hot pepper pickle
- Hot pepper seasoning
- Spicy pepper seasoning with walnuts
- Appetizer with hot pepper
Calorie content and chemical composition
In addition to capsaicin, vitavs and rales, hot peppers contain:
- a large amount of carbohydrates (69.86%);
- fatty acids (Omega-3 and Omega-6);
- essential oils;
- acids;
- steroid compounds (phytosterols, capsicosides);
- fiber.
Does not include:
- sucrose;
- fructose;
- glucose;
- starch;
- cholesterol.
Calorie content of 100 g of product is 40 kcal.
Only a few people eat hot peppers in their pure form. Capsaicin, which is one of the alkaloids, gives this culture its burning pungency. The highest concentration of capsaicin is concentrated in the veins and seeds. Therefore, they are usually removed before eating peppers.
But bitter capsicums are valued not only for their specific taste. The benefits and harms of such a burning culture are directly related to the chemical composition. What is hot pepper rich in?
Component composition:
- retinol;
- beta-carotene;
- riboflavin;
- Tia
- ascorbic acid;
- VitaB5;
- vitaRR;
- tocopherol;
- pyridoxine;
- phosphorus;
- manganese;
- calcium;
- potassium;
- vitaC;
- choline
The nutritional value of hot capsicum is high and amounts to about 516 kilocalories per 100 g of product. Of course, a person cannot eat such an amount of burning culture in one meal.
VitaA is necessary for the skin. Thanks to this component, damaged skin is regenerated more quickly and wounds heal. Without ascorbic acid, it is impossible to imagine the normal and full functioning of the immune system. And beta-carotene helps improve visual function.
Vitamin B groups are responsible not only for the functioning of the nervous system. Thanks to these elements, the functioning of the cardiovascular system is restored and brain activity is activated. Vitamin B vitamins are also responsible for normal cholesterol levels.
Hot capsicum contains iron, which is responsible for hematopoiesis and maintaining hemoglobin levels. This culture also has antioxidant properties.
Pickled hot peppers (for the winter)
The proportions are calculated for 1 liter jar.
Ingredients:
- Hot peppers
- Salt – ½ tbsp.
- Sugar – 1 tbsp.
- Vinegar 9% – 50 g
Preparation:
Place the washed peppers in a sterilized jar. Pour boiling water over and leave with the lid closed for 15 minutes. Then pour the water into a saucepan, add salt, sugar and bring to a boil. Pour the vinegar directly into the jar, pour the marinade over the peppers and cover with a sterilized lid.
Lids should be sterilized ten minutes before use, and jars no more than thirty minutes.
Korean recipe
Korean salads are extremely popular dishes and are in great demand among the population. Any housewife, even a beginner, can prepare such a salad. Vegetables can be very diverse, but the dressing is almost the same everywhere: seasonings, vinegar and sunflower oil, in which the onions were previously fried.
To prepare the twist you will need:
- 1 kg of hot pepper, red or green;
- half a head of garlic;
- 70 ml 6% vinegar;
- half a tablespoon of salt;
- half a tablespoon of sugar;
- 1 teaspoon ground red pepper;
- 1 teaspoon ground black pepper;
- 1 teaspoon coriander seeds;
- 400 ml water.
If you are preparing hot peppers for storage in winter, then the jars must be sterilized, and if you intend to use them immediately, then the process of disinfecting the dishes can be skipped.
Cooking process:
- First, table salt and granulated sugar are dissolved in water.
- Place the dishes on the fire, after boiling, add red and black pepper, chopped garlic and coriander.
- The vinegar is poured into the pan last, before the marinade is poured over the peppers.
- The jars are cooled and after three days you can enjoy the finished peppers.
Pickled hot pepper
For lovers of spicy snacks.
Ingredients:
- Hot pepper
- Water – 500 ml
- Vinegar 6% – 500 ml
- Salt – 2 tbsp.
- Sugar – 2 tbsp.
Preparation:
It is advisable to select green pepper pods and place them in jars.
Mix water, vinegar, salt and sugar, boil and pour the resulting marinade over the peppers, roll up the lids. The snack should be stored in a cool place.
Preservation should not be exposed to sudden changes in temperature.
Pickled Chili Peppers – Instant Pot Recipe
This recipe has three all-time lows that have made it a hit among chili preparations. With minimal effort and in the shortest period of time, a flavorful, spicy snack is prepared from just three ingredients.
Marination is carried out in a cold way, without heat treatment of the products. The composition of the workpiece is designed for one half-liter jar.
It is filled in:
- 200 g chili;
- 200 ml table vinegar;
- 160 g sugar.
Do this in the following order:
- Cut off the stems of all pods. Prick them with a fork to better soak them in the marinade.
- Pour a few tablespoons of granulated sugar into the bottom of a sterilized jar. Place hot pepper pods tightly into it. Add the remaining sugar on top.
- Pour in table vinegar. Close with an iron lid. Holding the jar in your hands, shake its contents until all the granulated sugar has dissolved in the marinade.
Store in a cool place.
Canned small hot peppers
Calculation of products for one 0.5 liter jar.
Ingredients:
- Hot small pepper – 250-300 g
- Water – 150 ml
- Vinegar 9% – 150 ml
- Salt – 15 g
Preparation:
Wash the peppers, cut off the tails, and place in prepared jars. Mix vinegar, salt and water, boil and let cool. Then fill the prepared jars with pepper. Cover the jars with lids and sterilize for at least 5 minutes. Roll up the sterilized jars and cool.
In Georgian
The national Georgian recipe for pickling hot peppers for the winter uses green pods cultivated in one of the regions of this republic. You can use the fruit of any pepper that is available for cultivation or purchase.
However, the green variety is preferable because its pods have thin and delicate skin. The original recipe does not include the use of spices and seasonings. And without them, the snack turns out very aromatic and tasty.
And to lighten the brine and give the pepper a pleasant yellowish tint, corn leaves and silks are added to the starter.
Compound:
- hot pepper – 3 kg;
- water – 3 l;
- salt – 100 g;
- corn leaves and stigmas – 150 g;
- vodka – 150 g.
Cooking process:
1. Cut the stalk of each pod and make a longitudinal cut with a knife. This will prevent the fruit from swelling during the fermentation period due to the accumulation of gases released by lactic acid bacteria inside it.
2. Place the peppers on a flat surface. Leave to dry for about three days. Don't neglect this step. After all, fresh pods with hard and elastic skin run the risk of deforming and cracking under pressure.
Helpful information! Take seriously the choice of dishes for pickling hot peppers. Glass jars are not suitable for this role. They have a narrow neck, which does not allow placing a pressure and a platform for it inside the vessel. An enamel pan will absorb the smell of salted paprika for a long time. Therefore, it cannot be used to prepare other dishes. Plastic utensils will forever acquire the aroma of salty spice. Are you ready to sacrifice necessary and useful things? It is better to replace them with a five-liter water cylinder. Cut it to the shoulders and use it as a pickling utensil.
3. Place a layer of peppers in a plastic container and cover with corn leaves and stigmas. Fill the container to the top in this order.
4. To prepare the brine, dissolve the salt in water. Boil it.
5. Pour into a container with vegetables. Cover with a plate and press down. Leave for two weeks at room temperature for salting.
6. Has the specified period expired? Transfer the pods to a glass jar. Do not squeeze out the liquid; the pepper must be in the brine. The leaves and silks of the corn have served their purpose, remove them.
7. To stop the fermentation process, pour vodka into a jar of pepper. Seal tightly with an iron lid. Store in a room with a low temperature.
Hot pepper seasoning
A good sauce for main courses.
Ingredients:
- Sweet pepper – 0.5kg
- Capsicum – 200g
- Red tomatoes – 0.5kg
- Garlic – 300g
- Vegetable oil – 100g
- Walnut - 1 tbsp
- Salt - 200g
- Green cilantro - 10 sprigs
- Dill greens - 10 sprigs
- Parsley - 10 sprigs
Preparation:
Wash and peel the sweet pepper, stuff it with garlic cloves and mince it.
Then grind the hot peppers, herbs, nuts and tomatoes. Mix all the vegetables, add salt and oil. Mix the whole mixture well, pour into clean jars, cover with plastic lids and leave in a cool place.
To make the snack last until winter, add vinegar and choose sour tomatoes, roll them with iron lids.
Stuffed hot peppers
A very beautiful, and most importantly delicious appetizer.
Ingredients:
- Round hot pepper – 30 pcs
- White wine vinegar – 1 l
- Canned tuna – 450 gr
- Capers - to taste
- Garlic
- Basil
- Olive oil
Preparation:
Wash the pepper well and remove seeds. Pour vinegar into a saucepan and boil, then blanch the peppers there for about 4 minutes. After blanching, let dry.
Mix tuna and capers and stuff peppers. Place the stuffed peppers in jars, add garlic, basil and olive oil to each jar.
Peppers can be stored for no more than 6 months in a cool place.
Choose vegetables of the same size and degree of maturity for canning.
Useful tips
In addition to the basic rules for storing pepper, experienced housewives are guided by simple recommendations:
- You can store dry peppers in regular jars under a nylon lid.
- If the humidity in the room where you decide to store the pods has increased, it is better to move them to another location, as they may become rotten or moldy.
- Hot peppers can be cooked in the same jar with other vegetables such as tomatoes, cucumbers, zucchini and eggplant. This will improve the taste of the preparation and add piquancy to the vegetables.
- Small pods can be rolled whole and not cut into pieces.
- If you like very spicy fruits, or, on the contrary, want less pungency, then you can adjust their heat. So, an unripe pod will be less spicy than a red one. And if you do not remove the seeds from the fruit, the pungency will increase.
Hot peppers are ideal for use all year round as an addition to a variety of dishes. It will give them a special taste and aroma. And so that there is no shortage of this spicy vegetable all winter, it is important to learn how to properly prepare it and create optimal conditions for its storage.
Fried hot peppers with tomato juice
A very tasty snack that will not leave any man indifferent.
Ingredients:
- Bell pepper
- Vegetable oil
- Tomato juice – 1 l
- Salt – 50 g
- Sugar – 200 gr
Preparation:
Wash the hot pepper, remove the stems and fry in vegetable oil. Let the peppers cool and place them in rows in jars. Each row must be filled with strained tomato juice. Which must be boiled to thicken to half. You need to add salt and sugar to the juice. Roll up the jars and store in a cool place.
The finished preserve should be well sealed and stored in a cool and dry place.
Armenian marinated bitter pepper
In Armenia, a fiery appetizer called “tsitsak” is prepared from young, still light green peppers. Served with meat dishes.
You will need:
- 3 kg. – hot pepper
- 250 gr. – large garlic
- 350 ml. – sunflower oil
- 500 ml. – apple cider vinegar (you can also use wine vinegar)
- 100 gr. – salt (adjust to taste)
- Large bunch of fresh parsley
How to cook:
1. Wash the pods and make cuts at the tip.
2. Place all the pods in a large saucepan or bowl.
3. Finely chop the herbs and garlic, add salt, mix well. Add the resulting mass to the pepper and mix well again. Leave to marinate for a day, covering the pan or bowl with a lid.
4. Combine vinegar with vegetable oil and fry the peppers in a frying pan in small portions in this mixture.
5. Place the fried pods in jars and sterilize for 20 minutes.
6. Store in a cool place, but you can start tasting within a day.
7. If you try it for the first time, you will gently take your breath away and burn strongly!
Bon appetit!
On a note! Pickled hot peppers contain large quantities of endorphin - the hormone of joy! Which we so lack in the autumn-winter period to combat depression. And with pickled hot peppers you will always be in a good mood and cheerful.
Georgian adjika
It will be an ideal seasoning for meat and mushrooms.
Ingredients:
- Garlic – 300 gr
- Red hot pepper – 300 gr
- Greens – 100 gr
- Salt – 50 g
Preparation:
Peel the washed peppers from the stalks and pass through a meat grinder together with the garlic. Wash and chop the greens; you can also pass them through a meat grinder. Mix all products and add salt to taste. Store in small jars at low temperature.
For preservation, you need to use only fresh vegetables and fruits that are free of any damage or signs of rotting.
How to select and prepare a product for preservation
For preservation, a fresh harvest of hot peppers is used . The fruits should be smooth, with a glossy sheen. Red, yellow, green pods are used. The peel should be free of stains, cracks and other damage. Suitable varieties for harvesting are Burning Bouquet, Indian Elephant, and Miracle of the Moscow Region. Before use, vegetables are washed under running cool water and wiped dry with a clean towel.
Hot pickled peppers with tomatoes and horseradish (without sterilization)
Products per 1.5 liter jar.
Ingredients:
- Tomatoes – 1.3 kg
- Hot pepper – 2-3 pcs.
- Horseradish root – 15 g
- Salt – 0.5 tbsp.
- Sugar – 1 tbsp.
- Vinegar 9% – 1 tbsp.
Preparation:
Sterilize the jars and fill them with tomatoes, add hot peppers. Peel the horseradish and cut into slices, place in jars. Pour boiling water over the jars, cover and leave for twenty minutes. Then drain the water from the cans into a saucepan and add sugar and salt, boil for about a minute. Pour the vinegar directly into the jars. Then pour the marinade over the tomatoes, roll them up, wrap them in a blanket and let cool. Then place in a cool place.
Recipe with spices
Pay attention to the recipe for aromatic peppers with garlic and mustard seeds. The preparation does not require much time and is perfectly stored in the refrigerator. The fiery pods will be an excellent addition to fresh dishes. And lovers of feasts will be able to use them as an appetizer for strong alcoholic drinks.
To prepare you will need:
- chili pepper – 1 kg;
- garlic – 1 head;
- water – 2 l;
- salt – 8 tsp;
- sugar – 3 tbsp. l.;
- bay leaf – 3 pcs.;
- black and allspice – 10-12 peas each;
- mustard beans - 1 tbsp. l.;
- table vinegar – 100 ml.
Cooking process:
- Trim the cuttings from the pods. Leave the green caps untouched. Pierce the peppers in several places with a fork or make cuts with a knife. Now the marinade can get inside the fruit and saturate all its tissues.
- Place the pepper and peeled garlic cloves in a saucepan. Pour boiling water into it, cover with a lid and leave for 2-3 minutes.
- Drain the water into a separate bowl. Prepare a marinade based on it, adding salt, sugar, bay leaf, allspice and black pepper.
- Put it on fire. Add mustard seeds and vinegar to the boiling brine. Boil for about a minute, then let it brew with the heat off for about 10-15 minutes.
- Place the pods tightly together with the garlic in cleanly washed jars.
- Pour in the marinade, evenly distributing the bay leaves and mustard seeds among the jars.
Close with nylon lids. Once cooled, place in the refrigerator. After 5-7 days the product is ready for use.
Adjika Caucasian (1st option)
Caucasians are one of those peoples who love spicy dishes.
Ingredients:
- Red hot pepper – 500 gr
- Garlic – 100 gr
- Coriander – 30 g
- Dill seeds – 10 g
- Salt – 250 gr
- Vinegar 6% – 20 g
Preparation:
Remove the stalks from the pepper, peel the garlic, grind the dill and coriander seeds. Pass everything through a meat grinder. Add all the necessary spices and salt, mix well. Place adjika in well-washed jars and roll up.
Adjika Caucasian (2nd option)
The hottest adjika of all known recipes.
Ingredients:
- Hot pepper – 1 kg
- Garlic – 0.5 kg
- Fresh cilantro – ½ bunch
- Dill – 1 bunch
- Basil – 1 bunch
- Salt – ½ cup
- Ground coriander – 1-2 tsp.
Preparation:
Remove seeds and stalks from peppers. Pour warm water for 4 hours. The water needs to be changed every hour. Peel the garlic. Pass the greens, cilantro, pepper and garlic through a meat grinder. Salt the adjika, put it in clean jars, close the lids and store in a cool place.
Homemade adjika
A very tasty adjika that will become your favorite snack.
Ingredients:
- Tomatoes – 3 kg
- Sweet pepper – 1 kg
- Hot pepper – 150 gr
- Garlic – 300 gr
- Vinegar 6% – 300 g
- Sugar – 1 tbsp.
- Salt – 3 tbsp.
Preparation:
Rinse all vegetables. Peel the garlic, remove seeds from sweet peppers, remove stems from hot peppers, cut tomatoes into slices. Pass all the vegetables one by one through a meat grinder. Place the resulting mixture in an enamel pan and add salt, sugar and vinegar. Stir with a wooden spoon. Leave to infuse overnight.
In the morning, place the adjika into jars, close the lids and store in a cool place.
Hot pepper in marinade and oil sauce
The use of oil allows you to somewhat soften the sharpness and harshness of the main ingredient, and spices and herbs give it an even richer taste and incredible aroma. The pods are placed in jars whole or cut into pieces of arbitrary sizes; if desired, they can be additionally cleared of seeds.
Output: 3.5 L
Ingredients:
- hot pepper (red) – 3 kg;
- garlic – 2 heads;
- fresh greens (parsley/cilantro/celery) – 1 bunch each;
- salt – 20-25 g;
- sugar – 100 g;
- grain mustard – 1 tbsp. l.;
- vegetable oil – 150 ml;
- natural vinegar (white wine/apple) – 200-250 ml;
- water/tomato juice with pulp – 100 ml.
technology :
- Wash the pods and dry on a towel. Trim the stalks at the base. Cut into pieces 1.5-2 cm long.
- Wash the greens and chop finely.
- Peel and chop the garlic.
- Pour water and oil into a saucepan, add salt, sugar and mustard. Bring to a boil and pour in vinegar.
- Immerse the pepper pieces into the boiling marinade and blanch for 3-5 minutes, stirring occasionally.
- Place some of the parsley and garlic on the bottom of pre-sterilized jars. Place the peppers in jars, alternating with the remaining garlic and herbs.
- Place the jars in a saucepan with hot water, cover with lids and pasteurize for 15-20 minutes (half-liter).
- Roll up tightly with lids, turn over and leave until cool.
You can find a Mediterranean recipe for canned chili in olive oil without vinegar in the following video:
Fried hot pepper pickle
Take vegetables according to your own calculations.
Ingredients:
- Hot peppers
- Vegetable oil
- Carrot
- Garlic
- Black pepper
- Vinegar – 1 l
- Water – 250 ml
- Sugar – 500 gr
- Salt – 100 g
Preparation:
Wash the peppers and trim the stems. Fry a little in vegetable oil, let cool and put into jars. Place carrots, garlic and black pepper between the peppers. Prepare the marinade: boil water, vinegar, salt and sugar. Fill the jars and roll up.
Hot pepper seasoning
An excellent seasoning for a side dish.
Ingredients:
- Sweet red pepper – 500 gr
- Hot red pepper – 200 gr
- Garlic – 300 gr
- Tomatoes – 500 gr
- Salt – 150 gr
- Khmeli-suneli – 1.5 tbsp.
Preparation:
Wash the sweet pepper, peel the middle, stuff it with garlic and pass through a meat grinder. Then cut off the stalks of the hot pepper and pass through a meat grinder together with the tomatoes. Mix everything well and add salt. Add suneli hops. Store in a cool place, divided into jars.
Tips and tricks
Experienced housewives note important details of preparing hot pepper :
- To prepare the brine, use clean water (bottled or filtered). It should not contain impurities, otherwise the taste will suffer and the product will quickly deteriorate.
- Vinegar is added in strict accordance with the recipe, and spices and seasonings are added to taste.
- Jars are sterilized in an oven, pan or other convenient way. Use only solid containers without chips or cracks.
Spicy pepper seasoning with walnuts
A tasty and original seasoning for main courses.
Ingredients:
- Red bell pepper – 500 gr
- Bitter red pepper – 200 gr
- Garlic – 300 gr
- Tomatoes – 500 gr
- Green cilantro – 1 bunch
- Salt – 160 gr
- Ground walnuts – ½ tbsp.
- Nut butter – 3 tbsp.
- Khmeli-suneli – 2 tbsp.
Preparation:
Peel sweet peppers from seeds, and bitter peppers from stalks. Peel the garlic and stuff the bell peppers with it. Pass through a meat grinder together with hot peppers and tomatoes. Salt the resulting mixture, add nut butter, chopped cilantro and nuts. Place in glass jars with clean lids and store in a cool place.
