How to salt hot peppers - popular recipes

Preparing to pickle hot peppers

The best time to purchase peppers for canning 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.

If you plan to use peppers in salads, pizza, or as a side dish, you can put green, yellow, and red peppers of different varieties in one jar. This way the serving of dishes varies and the degree of spiciness varies.

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.

The best ways to marinate

Even a novice housewife can prepare this delicacy. If desired, you can modify the recipe, the number of components, and the cooking technology. Most peppers are preserved in large pieces or whole for stuffing.

You can make the twist bright and attractive by using different shades of the vegetable and additional ingredients - this will not only improve the taste, but also increase the amount of nutrients. It is recommended to eat the appetizer in tomato sauce with pasta, potatoes, fish, meat, and porridge.

A simple recipe for bell pepper in tomato

For a simple cooking option you will need:

4 kg of sweet peppers;
1.5 liters of tomato juice;
1 glass of sunflower oil;
100 ml vinegar essence;
100 g sugar;
1-1.5 tbsp. l. salt.

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How to cook:

the fruits are washed, the core with seeds is removed, and chopped into large pieces;
add tomato to the pan, mix it with oil, salt, sugar, boil;
Next comes the turn of peppers and vinegar. Reduce heat by simmering the sauce for 20-25 minutes.

The hot liquid is poured into a sterilized container and sealed.

Option without vinegar and oil

This version of the salad is considered dietary; it can be consumed by people who are losing weight and children.

To prepare you will need:

tomatoes 3 kg;
sweet pepper 1 kg;
1-1.5 tbsp. l. salt;
1 bunch of dill, parsley;
a pinch of black, allspice, cloves, coriander;
5-6 garlic cloves.

Cooking technology:

wash the tomatoes, cut half the specified amount, cut into small pieces;
put the food in a container, boil and boil for another 15-20 minutes over low heat;
then chop another 1.5 kg of tomatoes, add to the vegetable mixture, and boil for 15-20 minutes;
Add spices and pressed garlic to the contents of the pan and boil for 5 minutes.

The hot liquid is poured into a container and rolled up. Store the preparations at room temperature.

With vegetable oil

For cooking you need to stock up:

bell pepper (3.5 kg) and hot pepper (1 pod);
3-4 cloves garlic;
tomato juice 800 ml;
vinegar 120 ml;
sugar 100 g;
salt 1-1.5 tbsp. l.;
sunflower oil 120 ml.

How to do:

All components are washed, the entrails are removed, and cut into several parts. Washed containers are sterilized along with lids.
Tomato juice is salted, sugared, vinegar essence and oil are added and stirred.
Place the pan on the fire, boil, add pressed garlic and pieces of pepper. After boiling, add spices to the mixture, boil for 5-10 minutes and remove from the pan.

In Serbian

Serbian sauce with bell pepper is called “Ajvar”; it goes well with cutlets, kebabs, meat dishes, and casseroles. Preparing the sauce is impossible without:

sweet peppers 1 kg;
tomatoes 0.5 kg;
vegetable oil 4 tbsp. l.;
garlic 3-4 cloves;
salt 1.5-2 tbsp. l.;
acetic acid 2 tbsp. l.;
dried chili powder 1 tsp.

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Step-by-step preparation:

The products are washed, placed in a baking bag, tied, and baked for half an hour at 190 °C.
The baked fruits are left to cool, after which they are transferred to a saucepan. The pepper is cut, removing the liquid and entrails, and the skin is removed.
The tomatoes are also peeled and chopped together with garlic using a blender or meat grinder.
Add salt, sugar, oil, vinegar to the mixture, bring to a boil, and simmer for 5-10 minutes over low heat.

The sauce is poured into a bottle and rolled up. It is recommended to store the twist for no more than 1 year in a dark, cool place.

Whole marinated sweet peppers in tomato juice

Whole fruits are suitable for preparing various dishes, primarily for stuffing. The filling can be minced meat or vegetables.

Components:

sweet pepper 3 kg;
tomatoes 2 kg;
salt 1.5-2 tsp;
sugar 1-2 tsp;
acetic acid ½ tsp.

How to do:

Wash the vegetables, grind the tomatoes in a meat grinder or blender, and boil for 10-15 minutes.
The mass is salted, peeled and chopped peppers are added. The mixture is boiled for 20-25 minutes.
After removing the pan from the heat, add acetic acid, transfer the peppers to jars, and fill with brine.

The finished dish is rolled up, turned over, and wrapped in a blanket for several days.

Classic recipe for pickling hot peppers

The simplest and most basic recipe, it will require a minimum of ingredients and will retain the original taste, pungency and aroma of the fruit. To salt the peppers, you need to prepare:

hot pepper – 1 kg;
water – 1 l.;
salt – 80 gr.

The pods must be prepared, washed thoroughly and each pepper pierced with a toothpick in several places. Pickling containers do not need to be sterilized with steam, but simply rinsed with a 9% vinegar solution.

For the salt base, clean water is important; it is better to pour in well-boiled liquid. This way you can guarantee that the pickles will not sour and spoil. Stir the solution until the salt is completely dissolved.

The peppers must be packed tightly into the jar, but not crushed. Next, fill everything with brine and seal it tightly. Hot salted pepper will be ready in 8-10 days, and if stored in the refrigerator, the jar will last 4 months.

Armenian marinating recipe

This is a very spicy, but nevertheless tasty and appetizing snack. Armenian hot peppers for the winter are prepared in several ways. For the recipe you will need:

3.5 kg of hot pepper, 5 cloves of garlic;
half a liter of sunflower oil, one and a half liters of water;
half a glass of 9 percent vinegar solution, 100 g sugar, 4 tbsp. salt.

The steps for preparing a spicy snack are as follows:

Rinse well and dry the peppers thoroughly. There is no need to clean them of seeds and tails. You can boil them in boiling water for 3 minutes. Then place in cold water and remove the skin. Or place them in the oven for a few minutes, remove and remove the skin.
Mix:
- salt, sugar, acetic acid solution;

Bring this mixture to a boil.

Place peeled peppers in brine. Boil for 2 minutes, remove from it.
Place the pods again in sterilized jars, at the bottom of which place chopped garlic. Pour in the marinating solution and cover with lids.
Place the jars in a sterilization pan, sterilize for 50 minutes, roll them up and turn them upside down.

Pickling peppers in Armenian style

A hot and spicy recipe that is especially suitable for pickling different varieties of peppers in one container. The fruits remain fiery, but are imbued with the aromas of basil, herbs and garlic. These peppers are ideal for sauces, minced meat, marinades, soups and side dishes. For preparation you will need the following ingredients:

hot peppers, you can assemble assorted - 1 kg;
water - 2 liters;
salt - half a glass;
garlic - 6 cloves;
a bunch of dill;
a bunch of parsley;
four leaves of horseradish;
six basil leaves.

The recipe is easy to modify; you can add even more herbs or garlic. It is also permissible to use your favorite dry spices, including suneli hops.

Initially, you need to prepare the peppers; they should be slightly dried, just lay them out in one layer on a windowsill or balcony and wait 12-16 hours. Then the fruits are washed and pierced with a toothpick at the stalk, so the brine gets inside the pepper.

The salt is thoroughly mixed in the water, time is given to infuse, and before pouring into the container, everything is mixed again. By the way, there is an old Caucasian method for checking the readiness of the brine: just place a raw chicken egg in it; if it does not sink to the bottom, then there is enough salt.

The container for pickling can be a jar, pan or enamel bucket. It must be washed very thoroughly and preferably rinsed with vinegar for basic disinfection. Thus, the chances of spoiling the pickling are significantly reduced. At the very bottom of the container, lay out horseradish leaves, about a third of all chopped herbs, and one finely chopped clove of garlic. The fruits are placed on top, approximately in the middle there is another layer of greens and two chopped cloves of garlic. The remaining herbs and garlic are poured on top.

The present brine is poured into a container and pressure is placed on top. It is necessary that all the peppers are under water. For quick pickling, leave the container at room temperature for 5-6 days. After which, the product will be ready, the peppers will soften and acquire a slightly amber tint. However, it will be more fragrant if you leave it in a warm place for only 1 day, and then put it in a cool, dark place for 10 days. The processes will go slower, and the peppers will take on more flavor and aroma from the herbs, garlic and spices.

How to cold pickle hot peppers for the winter and other recipes from Caucasian cuisine

Do you know that:

Compost is rotted organic remains of various origins. How to do it? They put everything in a heap, hole or large box: kitchen scraps, tops of garden crops, weeds cut before flowering, thin twigs. All this is layered with phosphate rock, sometimes straw, earth or peat. (Some summer residents add special composting accelerators.) Cover with film. During the process of overheating, the pile is periodically turned or pierced to bring in fresh air. Typically, compost “ripens” for 2 years, but with modern additives it can be ready in one summer season.

Convenient Android applications have been developed to help gardeners and gardeners. First of all, these are sowing (lunar, flower, etc.) calendars, thematic magazines, and collections of useful tips. With their help, you can choose a day favorable for planting each type of plant, determine the timing of their ripening and harvest on time.

It is believed that some vegetables and fruits (cucumbers, stem celery, all varieties of cabbage, peppers, apples) have “negative calorie content,” that is, more calories are consumed during digestion than they contain. In fact, only 10-20% of the calories received from food are consumed in the digestive process.

Oklahoma farmer Carl Burns developed an unusual variety of multi-colored corn called Rainbow Corn. The grains on each cob are of different colors and shades: brown, pink, purple, blue, green, etc. This result was achieved through many years of selecting the most colored ordinary varieties and crossing them.

The homeland of pepper is America, but the main breeding work on developing sweet varieties was carried out, in particular, by Ferenc Horvath (Hungary) in the 20s. XX century in Europe, mainly in the Balkans. Pepper came to Russia from Bulgaria, which is why it received its usual name - “Bulgarian”.

From varietal tomatoes you can get “your own” seeds for sowing next year (if you really like the variety). But it is useless to do this with hybrids: you will get seeds, but they will carry the hereditary material not of the plant from which they were taken, but of its numerous “ancestors”.

In Australia, scientists have begun experiments in cloning several varieties of grapes grown in cold regions. Climate warming, which is predicted for the next 50 years, will lead to their disappearance. Australian varieties have excellent characteristics for winemaking and are not susceptible to diseases common in Europe and America.

Both humus and compost are rightfully the basis of organic farming. Their presence in the soil significantly increases the yield and improves the taste of vegetables and fruits. They are very similar in properties and appearance, but they should not be confused. Humus is rotted manure or bird droppings. Compost is rotted organic remains of various origins (spoiled food from the kitchen, tops, weeds, thin twigs). Humus is considered a higher quality fertilizer; compost is more accessible.

Humus is rotted manure or bird droppings. It is prepared like this: the manure is piled up in a heap or pile, layered with sawdust, peat and garden soil. The pile is covered with film to stabilize temperature and humidity (this is necessary to increase the activity of microorganisms). The fertilizer “ripens” within 2-5 years, depending on external conditions and the composition of the feedstock. The output is a loose, homogeneous mass with a pleasant smell of fresh earth.

Hot pepper with celery and garlic

A very spicy and aromatic chili pepper pickling recipe. It produces an extremely rich taste; such fruits are ideal for sauces, marinades and soups. In this case, available products and spices are used from the nearest market or your own garden. Required:

hot pepper, can be in assorted format – 1 kg;
purified water – 3 l.;
8 bay leaves;
one head of garlic;
celery – 150 gr.;
allspice in a pot - dessert spoon;
salt – 200 gr.

Additionally, you can use any greens - cilantro, horseradish or currant leaves, dill and its umbrellas, parsley, basil. You can also add more garlic and horseradish root. By the way, if you use horseradish, the peppers will crunch.

The fruits must be thoroughly washed; for a richer taste, it is recommended to dry them briefly on a windowsill or in a warm place, 12-14 hours is enough. Each pepper should be pierced with a fork or toothpick.

You can salt the fruits in jars or a saucepan, wash the container thoroughly and rinse with vinegar. Chopped celery, garlic are added to it and pepper pods are placed tightly. The bay leaf can be broken into 2-3 pieces, so it will spread more evenly in volume and release more aroma. You can do the same with allspice peas; you need to press them down a little.

Place a clean saucepan on the fire, pour in water and bring to a boil, then add salt and stir until smooth. The brine should be poured when it has cooled to room temperature. If jars are used, then you need to take care of a little pressure in advance, this can be a washed lid of a smaller diameter and a small jar of water.

Peppers should be salted for 12 days; if you keep the container at room temperature, you can try it already on day 7-8. The spiciness of chili peppers organically combines with spices, the aroma of celery and garlic. Once you crumble a very small piece of pepper into an ordinary side dish or sauce, the dish will be pleasantly transformed.

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.

Tip: if you like it spicier, you can add finely chopped or pressed garlic to the vegetables.

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!

Korean pickled hot peppers

This recipe is not a winter preparation, but for quick consumption. If there is no storage space. But you can cook it at any time of the year and the portion that you can eat in a short time.

You will need:

1 kg. – hot pepper
3-4 large cloves of garlic
400 ml. – clean water
70 ml. – apple or table vinegar 6%
1 teaspoon each - ground black and red pepper and coriander seeds
½ tbsp. spoons - salt and sugar (depend on your taste)

1. Wash the pods, cut the tails and put them in jars.

2. Prepare the marinade. Place all the ingredients from the list in a separate pan, let it boil and pour the prepared marinade over the peppers. Close the jars with lids.

3. Place in the refrigerator once cooled. You can eat it in 2-3 days.

Bon appetit!

Nowadays, spicy preparations in the traditions of Asian cuisine are becoming increasingly popular. We offer you one of the adapted recipes.

Yield: 1 l

Ingredients:

hot pepper (can be combined with bell pepper) – 1 kg;
garlic – 1 head;
water – 500 ml;
table vinegar (9%)/natural (6%) – 50/70 ml;
ground black and red pepper – 1 tsp each;
ground coriander – 1 tsp;
sugar and salt - 0.5-1 tbsp. l.

Cut the washed pods into thin rings (as in the photo) and place them tightly in pre-sterilized jars.
Boil water in a saucepan and pour boiling water over the jars. Let stand for 15-20 minutes.
Pour the water back into the pan, add spices and dry herbs, stir and bring to a boil.
Peel the garlic cloves, cut them into thin slices and place in jars.
Pour vinegar into the boiling brine or into each jar.
Pour the marinade over the vegetables to the very top of the containers, roll up the lids, turn over, wrap and leave until cool.

You can find recipes for marinating individual spicy varieties - tsitsak and jalapeño - in the articles on our website.