Recipes for pickled peppers for the winter

Probably, Columbus's discovery of America pales in comparison to his discovery of hot spices, which he first brought from there, revolutionizing taste in cooking.

But be careful: such hot red pepper is included in warming ointments like “Finalgona”, and woe to you if, when making preparations from this pepper for the winter, you end up with even the smallest wounds on your hands. Or you might decide to rub your eyes with these hands. Or scratch your nose. An unforgettable experience awaits you inside!

So it’s better to work by protecting your hands, and after work, wash them thoroughly with soap and wipe with vegetable oil - it will remove any remaining stinging particles.

Pickled hot peppers - a recipe for making capsicums for the winter

The set of products is designed for 3 liter jars of pepper. Or 6 half-liters - whichever is more convenient for you.

Use rock salt. Finely ground “Extra” removes all useful microelements; it is naked NaCl, which has zero benefit. In addition, “Extroy” can easily oversalt any product; its salinity is 1.5 times higher than rock salt.

The use of rock salt, but iodized salt, softens the flesh of the peppers and makes it slippery.

If, in addition to horseradish root, leaves are also used, after thoroughly washing them, you should also douse them with additional boiling water. The leaves are placed at the bottom of the jar, under the pepper.

What you will need:

Hot pepper in an amount sufficient for 1 three-liter jar not to the top (use it as a measure);
3 liters of water;
rock salt, non-iodized, 3 level tablespoons;
Table vinegar 9% - 3 tablespoons;
Sugar 3 tablespoons;
Spices (optional): 6-9 cloves of garlic, cherry and currant leaves, dill with “umbrellas”, sweet peas, cloves, horseradish root (you can also use leaves).

Preparation:

1. Rinse the pods with a “shower” rinse and dry.

2. Wash jars with lids with soda and sterilize. For every two jars, it is better to prepare three lids - in case one gets skewed when sealing.

3. Boil the future marinade with salt and sugar.

4. Place pods and spices in sterilized jars.

In this case, it is better not to grate the horseradish root or grind it in any other way, but simply scrape it with a knife, peeling it and keeping it whole. Place 1 small horseradish root on the jar.

5. Boiling marinade is poured into preheated jars. Hold for 5 minutes. Pour back into the pan, boil again, pour again. Repeat the operation 3-4 times.

6. Add vinegar to the jars, after sealing, turn over several times to distribute the vinegar evenly, wrap in a blanket, and leave for 12 hours.

How to make “Spark” from tomatoes for the winter with peppers and walnuts

The Ogonek appetizer, which contains sweet bell peppers and chopped walnuts, has a special taste. This seasoning is perfect for steaks, meat or potato casseroles. You can serve it with dumplings or spread it on black bread.

Prepare this piquant and spicy sauce from 1 kg of tomatoes. To achieve exceptional sweet, sour and spicy flavor, use:

walnuts - 1 cup;
red bell pepper - 4 pcs.;
horseradish root and garlic - 250 g each;
chili pepper - 2 pcs.;
greens (dill and parsley) - 10 sprigs each.

For snacks prepared from the presented products, a special dressing is required. It includes:

vegetable oil - 30 g;
vinegar - 60 ml;
sugar - 30 g;
salt - 10 g.

The cooking technology is identical to the previous version:

Wash vegetables and herbs.

Remove the stems from the peppers (sweet and hot), peel the garlic and horseradish.
Tomatoes, sweet peppers and chili peppers, herbs, horseradish, garlic, walnuts, mince or chop in a food processor.
Add salt and sugar to the mixture. Leave for 10 minutes. Add vegetable oil and vinegar, mix and pack in sterilized jars.

Store the finished product in a cool place at a temperature not exceeding 5 °C.

There are about ten Ogonyok recipes. All of them contain components that give special sharpness and piquancy to this sauce.

The proposed options are distinguished by ease of preparation and sophistication. Try making this snack for the winter. It will not only decorate any feast, but will also help digestion to quickly cope with a hearty meal.

Recipe for bitter capsicums for the winter - you'll lick your fingers

Pepper has minimal heat treatment and minimal sterilization, which is why thorough washing of all its components is so important.

After the second boiling of the water, when it turns into a marinade as a result of adding salt, sugar and spices, you should also not boil all the ingredients in the marinade for too long, and be sure to cover the pan with a lid - otherwise the vinegar will partially evaporate, and the garlic will lose its taste and pungency.

The components of this recipe are given for a 1 liter jar:

If necessary, multiply the amount of all ingredients by the volume you need. hot pepper, red or green) - up to 100 g;

allspice - 3 peas;
granulated sugar - 2 table. spoons;
salt - 1 table. spoon without slide;
9% vinegar - 50 g;
1 liter of water;
garlic – 1-2 cloves.

Pepper preparation technology:

1. Wash the peppers thoroughly and carefully.

2. Place in any glass container with a volume of up to a liter and fill with boiling water.

3.After 15 minutes. pour the water back into the container where it was boiled, add salt, sugar, peppercorns and peeled garlic cloves.

4. Boil for 5-7 minutes, pour in vinegar and pour the prepared marinade over the peppers previously placed in the jar.

5. Pour boiling water over the sealing lid, screw it on, turn the jars over and leave them under the blanket until they have cooled completely.

Fire with peppers, tomatoes and garlic without cooking

A spicy, thick sauce will help preserve the memory of summer in the cold winter, and will also dilute any dish with a spicy, hot note. And the ease of this recipe will make it possible for both an experienced housewife and a beginner to prepare this dressing.

Ingredients:

4 kg of tomatoes;
1.5 kg of bell pepper;
200 g garlic;
200 g chili;
100 g salt;
200 ml vinegar (9%).

Cooking steps:

Wash the vegetables well and then dry them.
Cut off the stalks of bell peppers; you don’t have to remove the seeds, as they will add more heat to the spicy seasoning.
Preparing garlic and chili involves trimming the stalk of the pepper and peeling the garlic cloves.
Grind all components using a meat grinder, add salt and vinegar and, stirring, set aside for 1 hour. After the time has passed, stir again and place in dry, clean jars.

Important! It is necessary to maintain sterility during the preparation of such snacks using hot peppers and store them in cool rooms.

We prepare hot peppers for the winter without sterilization:

In this recipe, only part of the stalk and stem is cut off - the seeds remain in the “body” of the pepper. And of all the variety of spices, perhaps the most modest of them is used - bay leaf.

This is a classic recipe without any extraneous flavors, preserving the bitter-hot taste of chili pepper to the maximum extent.

Compound:

3-liter slightly incomplete jar (like a measuring stick) of chili peppers, filled to the top
3 tablespoons coarse salt
9 tablespoons sugar
6-8 medium laurel leaves
vinegar 70% at the rate of 1 incomplete teaspoon per jar of peppers (for a liter jar - full, but not to the brim)
3 liter jars. Or 4 x 0.75 liters. Or 6 x 0.5 liters.

How to cook:

1. Cut off the very tip with the stalk without touching the seeds. The body of the pepper is only cut lengthwise by 2-3 cm.

2. Peppers “standing up” are placed in jars.

3. Cook the marinade, stirring only sugar and salt in it for now.

4. Pour the marinade from the boiling point into jars, cover the jars with lids, and allow to cool slightly (5-6 minutes).

How to salt hot peppers for the winter? Step by step recipe

Salted pepper does not have such a piquant taste as pickled pepper, but it retains its natural aroma as much as possible. For this method of preparation, it is better to take a mixture of peppers of different colors: green, red, white, orange. The hottest ones are usually bright red and orange.

They are added to the pickling composition in a ratio of approximately 1: 1 (except for hot red or orange - they are taken at the rate of 1-2 peppers per jar. Gourmets and simply amateurs can eat salted ready-made peppers from such a preparation “alive” in winter, without diluting them in any way. True, first you need to soak it a little in fresh warm water - because salting is still carried out in a supersaturated salt solution.

If you have stomach problems, then pickles are simply used to season dishes, giving them additional piquancy.

In particular, you cannot do without such pepper when preparing the classic Georgian soup kharcho.

Light green or white Dungan pepper or tsitsak are usually used as mild peppers.

Ingredients:

2-3 kilograms of peppers of all types
water – 3 liters
1 raw egg as an indicator of salinity
Salt until the egg floats
Sugar – 3 tablespoons

The water for this method of preserving peppers is not boiled - as a last resort, the salt is diluted in water at 38-40⁰C for better solubility of the salt. Sugar is dissolved first. Salt is added to the water until the raw egg stops sinking and floats.

An incision in the pepper or piercing it with a fork is done because the peppers have a very strong and thick skin, through which the cold solution simply will not penetrate.

Preparation:

1. Peppers are cut lengthwise or pierced with a fork.

2. Several cuts or punctures are made in the red pepper.

3. First dilute sugar in a saucepan with warm water, and then begin to dissolve salt, loading it with tablespoons and periodically checking the raw egg for floatability.

When it floats, the salt solution, or brine, is ready.

4. Place the peppers vertically in cleanly washed jars (you don’t need to sterilize them; salt itself acts as a powerful preservative). For every 8-12 white and green peppers - 1-2 bright red ones.

5. Cover with lids and leave for 3-4 hours. During this time, the brine will penetrate through cuts or punctures, and its level in the jars will drop by 1.5-2 cm due to this. Add the missing brine.

6. Then the jars can be tightly rolled up and stored in a cool place.

Hot pickled peppers for the winter - a simple recipe

The difference between this type of pickled hot pepper is the presence of vegetable oil in the recipe. At the same time, there is an interesting taste effect from the time of introducing the oil into the marinade: when adding it to boiling water, without salt, sugar and spices, the taste of the pickled pepper turns out to be harsh, without flavor nuances, and more pungent.

If the oil is added to a marinade that has already been boiled with spices and vinegar, or directly to peppers placed in jars, then it develops delicate flavor shades.

To prepare these pickled hot peppers you will need:

Hot red pepper – 2 kg;
Garlic – 6-8 cloves;
Vegetable oil – 2 tablespoons;
Allspice peas – 5-6 pcs;
Bay leaf 4-5 medium-sized leaves;
Rock salt – 3 tables. heaped spoons;
Sugar – 5 tablespoons;
Coriander (crush into large pieces) – 1 teaspoon;
Vinegar 9% - 70 ml.
Water 3 liters

Preparation:

1. Rinse the pepper thoroughly under running cold water.

2. Separate the peppers by cutting off the thick top part with the stem, scraping out the seeds and cutting the peppers in half lengthwise.

3. Put water on the fire, boil it and add salt, sugar, allspice, bay leaf and coriander.

Cook over low heat for 10 minutes.

4. Cut the peppers, put them in jars, pour boiling marinade, hold in it for about 10 minutes, pour the marinade back into the pan, quickly bring to a boil and add vinegar and vegetable oil.

5. Refill the peppers in the jars, screw on the lids, and leave to cool under the blanket to room temperature.

Recipe for spicy seasoning Fire from tomatoes and hot peppers

Fans of spicy dishes will appreciate this unusual spicy appetizer Ogonyok. In addition, due to the significant concentration of essential oils, this exotic spicy seasoning is popular during the season of exacerbation of viral and cold infections. After all, it is more pleasant to be treated by eating a tasty and natural product than by swallowing pills and mixtures.

Ingredients:

5 kg of tomatoes;
100 g hot pepper of varying degrees of maturity;
200 g garlic;
250 g sugar;
200 g salt
50 ml vinegar.

Cooking steps:

Remove the stems from washed tomatoes and chop using a meat grinder.
Wash the pepper and let it dry, placing it on a towel. Then remove the pods from the seeds and partitions from it.
Peel the garlic and wash well.
Grind all prepared vegetables to obtain a homogeneous composition.
Add vinegar to the finished puree, season with salt, sugar and stir.
Sterilize jars for preservation using the dry method, in the oven, and then cool to avoid a sharp contrast between the hot containers and the cool vegetable mixture.
The finished hot seasoning does not require additional heat treatment, so it should be immediately poured into jars and sealed.
Place for long-term storage in a cellar or basement.

Advice! It is better to wear gloves when working with hot peppers. If they are not there, then apply vegetable oil to your hands, which will prevent the burning essential oils from causing serious skin irritations.

Video recipe for pickling capsicums for the winter

For those who don’t like to read, I suggest watching the recipe for making hot peppers in video format, which also describes the entire cooking process in detail. Enjoy watching!

Conclusion

One can really only sympathize with ulcer sufferers and other gastrointestinal sufferers: they are deprived of a whole universe of taste sensations that the addition of this fiery, passionate vegetable to fish, meat and vegetables can provide. “Passionate” was not used by chance - hot chili pepper and its fellows of all varieties are an excellent aphrodisiac - a substance that increases libido in both men and women. In addition, it contains endorphins, hormones of joy.

And about the ulcers... one of the heroes of the novel “The Dead Zone” by S. King, the sheriff of a small town, said: “I can’t have Chili. An ulcer, you know. But sometimes I go to old Manuel’s trattoria, order a full bowl and... Yes, my ulcer throws me a tantrum, but I just send it!”

We wish you not to get sick. And enjoy life – including through eating pickled hot peppers.

We all use bell peppers for future use in different forms. But today I will tell you how to prepare pickled hot peppers for the winter.

“Ogonyok” with walnuts

A kilogram of tomatoes;
20 pieces of walnuts;
2 pieces of hot pepper;
Half a kilogram of bell pepper;
Large horseradish root;
300 grams of garlic;
50 grams of parsley;
70 grams of dill;
A third of a glass of vinegar;
A third of a glass of vegetable oil;
Half a dessert spoon of salt;
Half a glass of sugar.

Twist the prepared vegetables, herbs, and nuts.
Salt, add sugar, oil, vinegar. Stir the spicy snack until smooth.
Place in small glass jars and place in the refrigerator.

Seasoning recipe Ogonyok with cilantro

Such a spicy-aromatic plant as cilantro gives the seasoning a bright color and gives it a specific taste, a fresh aroma that will not leave anyone indifferent.

Ingredients:

1 kg of tomatoes;
1 kg of sweet pepper;
300 g garlic;
300 g hot pepper;
100 g cilantro;
salt to taste.

Cooking steps:

Wipe washed vegetables using a paper towel. Remove the peels from the tomatoes, cut them and place each fruit in boiling water for 7 minutes. Then divide into 2–4 parts. Remove seeds and membranes from sweet peppers, and from hot peppers - as desired, depending on taste preferences.
Grind all the prepared vegetables and cilantro, season with salt. Let stand so that the salt dissolves faster.
Place in sterilized containers and seal. Place in the refrigerator for storage.

How to pickle hot peppers for the winter: a simple recipe

A really simple recipe for pickling hot peppers for future use.

A kilogram of hot pepper;
Liter of water;
A glass of sugar;
A glass of salt;
Partial glass of vinegar.

Let's start cooking:

We wash the pods and let them dry. Place tightly in sterile jars. We will cook without sterilization, but with double filling.
Pour boiling water over the fruits. Let stand for 15 minutes, pour out the water.
Refill with marinade prepared from water with salt, sugar and vinegar.
We screw on the lids, let it cool, and put it in storage.

“Spark” of tomato with horseradish - you'll lick your fingers!

To make the appetizer a success, the tomatoes should be the most ripe, juicy, and fleshy. Regular salt should be used, not iodized, and you can add spices at your discretion or follow the recipe. It is better to pack the snack in a small container so that it is convenient to use later.

Ingredients:

2 kg - tomatoes
500 g - horseradish root
500 g - bell pepper
2 pcs. - apple
100 g - garlic
100 ml - vinegar 9%
4-6 pods - hot hot pepper
100 g - granulated sugar
2 tbsp. l. - salt

Cooking sequence:

Wash, peel and cut the fruits into medium pieces to pass through a meat grinder or blender.
Transfer the pulp into a thick-walled cooking pan, add salt, sugar, and mix everything. After boiling, cook over low heat for half an hour. Don't forget to stir periodically.
Then add vinegar and mix everything. After boiling, cook for another 5-10 minutes and roll into sterile jars.

Pepper pods in spicy marinade

350 grams of hot pepper;
A glass of apple cider vinegar;
Head of garlic;
3 sprigs of dill;
3 sprigs of cilantro;
Sprig of mint;
500 milliliters of water;
Dessert spoon of salt;
1.5 tablespoons coriander beans;
A third of a glass of sugar;
Laurel leaf;
2 clove buds;
Pepper mixture.

We pierce the washed capsicum in the area of the stalk.

Rinse the greens and peel the garlic.
Place the bitter pods in a container, add boiling water, cover with a lid, and let stand for 5 minutes. Pour out the liquid, pour in new boiling water again. Repeat 5 times.
Prepare the marinade from all the products specified in the recipe by boiling it for 3 minutes. Add vinegar at the end of cooking. Set aside, cover with a lid and let it sit.
Place the fruits in a sterilized jar, fill them with marinade and spices to the edge of the neck, and twist them. Wrap up for a day.

We transfer the cooled preservation to the cellar.

Hot pepper for the winter in Armenian style

I’ll tell you how to marinate hot capsicums for the winter in an unusual way in Armenian.

2 kilograms of hot pepper;
4 heads of garlic;
70 grams of salt;
A large bunch of parsley;
250 milliliters of vegetable oil;
One and a half glasses of apple cider vinegar.

Wash the fruits, make longitudinal cuts, remove the seeds.
Chop the garlic and parsley and mix with salt.
Place the pods in a bowl, sprinkle with the prepared mixture. Leave with the lid closed for a day.
Mix oil and vinegar. Fry the infused fruits in this mixture.
We transfer them to dry, sterile jars, cover with lids, sterilize for twenty minutes, and roll up.

After air cooling, we take it to the cellar.

Whole pickled hot peppers for the winter in jars

I suggest preparing pickled hot peppers for the winter using two recipes. One of them is with butter, and the other is with honey.

With butter

For the first recipe we will need:

A kilogram of hot pepper;
A glass of vinegar;
2 glasses of vegetable oil;
Medium head of garlic;
A heaped tablespoon of salt;
Half a glass of sugar;
4 small bay leaves;
14 peppercorns.

Wash the pods and cut off the tails. Peel the garlic and separate it into cloves.

Bring a liter of water with sugar, salt, spices, oil, garlic, vinegar to a boil. Cover with a lid.
Place the fruits into the boiling marinade in two stages and blanch for 5 minutes.
We sterilize two liter jars in the usual way. We put the seasonings from the marinade into each, place the pods tightly, pour boiling sauce over them, and roll them up.
Cover with a thick blanket and let cool.

We take the workpiece out for storage in a cool place.

Pickled peppers with honey

Let's take a liter jar:

Hot peppers;
60 grams of honey;
30 grams of salt;
A glass of apple cider vinegar.

We prick the washed fruits at the stem, place them tightly in a jar, and fill them with marinade. To prepare it, thoroughly mix vinegar with salt and honey.

We close the snack with a nylon lid and store it in the refrigerator or basement.

Exclusive – winter snack with Gorko-Sladko vodka

Hot chili pepper with honey turns out very tasty. And if you have Bell peppers, it will also be incredibly beautiful.

To prepare honey marinade for one liter jar you will need:

One liter of water.
Hot peppers in pods with tails.
A large clove of garlic.
One tablespoon of honey, sugar and salt.
One teaspoon of nine percent vinegar.
One bay leaf.
Dill, cloves (one inflorescence), parsley, basil, peppercorns to taste.

We sterilize seaming containers and lids. Then rinse the hot pepper pods well and pour boiling water over them. Place all the spices and herbs on the bottom of the jars, and pepper on top.

To improve the taste of pickled peppers, you can add currant and horseradish leaves.

To ensure a long shelf life of canned peppers, they should be placed up to the shoulders of the seaming container. Then it will not float above the marinade and quickly deteriorate.

Add salt, sugar and honey to boiling water for marinade. Stir constantly until the ingredients are completely dissolved. Pour the prepared marinade over the peppers and cover with a sterile lid.

Once the brine has cooled, pour it back into the pan and bring to a boil. We refill the jars with the boiling marinade, let it sit for five minutes and drain it back.

Boil the brine for the third time, pour it over the vegetables and add vinegar. After this, roll up the peppers and turn them upside down, leaving them until they cool.

You can store such a preparation both in the room and in a cool place, for example, in the refrigerator. We recommend surprising guests at the New Year's table.

How to cold pickle hot peppers for the winter

Now I will tell you how to seal hot peppers for the winter in a cold way.

A kilogram of hot pepper;
A large bunch of dill;
100 grams of garlic;
A bunch of parsley;
50 grams of salt;
Liter of water.

Place herbs, garlic, and washed hot peppers into sterilized jars.
Pour a liter of water into an enamel container and add salt. Let it boil, cook for a few minutes.
Remove the filling from the stove and cool.
Pour the cooled brine into the glass container with vegetables.
We close the workpiece with a nylon lid.

We put it in the refrigerator for storage.

Hot peppers for the winter “Yummy”: my recipe

When making vegetable preparations for the winter, I always close several jars of hot pepper whole. This pepper goes well with meat and vegetable dishes.

We will need the following ingredients:

700 grams of hot pepper;
2 large heads of garlic;
10 black peppercorns;
10 peas of allspice;
A glass of wine vinegar;
Liter of water;
A tablespoon of salt;
A tablespoon of sugar;
A few sprigs of parsley and basil;
2 dessert spoons of ground coriander.

Since we will be covering the whole pepper, we need to carefully select the fruits. They must be well ripened, without damage or stains.
We pierce selected washed vegetables with a toothpick near the tail. Place in a cooking container. Fill with water and bring to a boil.
Boil for three minutes, without letting it boil too much. Remove the pan from the stove and cover it with a lid. The fruits should be in hot water for fifteen minutes.
To prepare the filling, pour water into the bowl, add salt, sugar, whole cloves of garlic, herbs, and spices. Bring to a boil.
Add vinegar and cook for three minutes over high heat. Remove the brine from the heat and leave with the lid closed for ten minutes.
Place herbs and garlic from the infused brine at the bottom of the prepared jars. Carefully place the pods. Place herbs and spices on top. Fill with marinade.
We seal it hermetically. Leave it warm for a day.

Then we take it out for storage.

Very spicy snack

How to pickle hot peppers? To ensure that the hot pepper does not lose its pungency, but during the pickling process acquires an additional extraordinary taste and aroma, strictly follow the recipe.

On a note! If you want to reduce the level of pungency, clean out the membranes and seeds, they contain the maximum concentration of essential oils. In other cases, hot peppers are preserved whole.

Compound:

10 pieces. hot capsicums;
2 pcs. sweet bell peppers;
4 onions;
2 carrots;
10 pieces. cloves of garlic;
2 tbsp. l. table salt;
10 pieces. peppercorns;
1 horseradish root;
2 tsp. vinegar with a concentration of 9%;
4 tbsp. l. granulated sugar.

Preparation:

Wash the hot peppers thoroughly and place them in a deep plate.
Pour boiling water over the capsicums and leave for five minutes, then drain the water and dry the peppers with a paper napkin or towel.
Peel and rinse the horseradish root.
Peel the onion heads and cut them into four parts.
We wash the sweet peppers and cut them.
Remove the stalk and seeds.
We also peel the garlic cloves.
Chop the horseradish root into small circles or cubes.
Peel the carrots, wash them and cut them into slices.
Cut the sweet bell pepper into slices.
We sterilize glass jars and dry them.
Place all prepared ingredients in canning containers.
Place peppercorns on top.
Fill the jars with boiling water, cover with lids and leave until almost completely cool. We repeat this procedure twice.
Then pour this water into a saucepan, bring to a boil, add salt and granulated sugar.
Add about 1 tsp to each jar. vinegar.
We roll up the jars with lids and leave them in a secluded place until they cool completely.

On a note! The brine is prepared taking into account the following proportions: add 1 tbsp to 1 liter of water. l. salt and 2 tbsp. l. granulated sugar.

Recipe for “Ogonyok” for the winter made from tomatoes so as not to sour

The appetizer turns out to be vigorous due to the addition of fresh horseradish root. In addition, it plays a key role in increasing the shelf life of the sauce. The jars do not need to be put away in the refrigerator or cold cellar; they stand perfectly in an apartment in a cool place, away from radiators.

Ingredients:

1 kg - tomatoes
100 g - horseradish root
100 g - garlic
0.5 tbsp. l. - rock or table salt
100 g - refined oil

Cooking process:

Wash the tomatoes, cut them into slices and pass them through a meat grinder.
We also wash and peel the horseradish root. Free the garlic from the husk. Let's pass the horseradish root with garlic cloves through a meat grinder.
Tip: to prevent tears from coming out while twisting the horseradish and garlic, it is better to put a plastic bag on the meat grinder. It can be secured with a regular clothespin or rubber band.
After all the horseradish has been sent into the throat of the meat grinder, it is also better to close the hole with a bag - as shown in this photo.
We transfer all the ground vegetables into a cooking pan and put on fire. Stir the mixture and cook after boiling over low heat for 45 minutes, remembering to stir the brew periodically.
After this time, add salt and pour in vegetable oil, mix everything again.
If you wish, you can add a little granulated sugar, literally 0.5 tbsp. l. or to taste.
Boil the mixture for another 20 minutes and then put it into prepared jars. Seal with boiled lids and leave upside down under a blanket to cool.

Pickled pepper “Ogonyok”

Hot peppers, pickled for the winter, are an ideal snack for everyday and holiday table. Before canning, peppers need to be blanched for 5-10 minutes. To make it easier to place the pepper in the jar, pierce it with a toothpick and release the air.

Compound:

1.3 kg red capsicum;
0.3 l of vinegar with 9% concentration;
0.2 l of refined sunflower oil;
2 tbsp. l. table salt;
1 liter of filtered water;
1 tbsp. l. granulated sugar.

Preparation:

Rinse the hot peppers thoroughly with running water.
Place it in a deep bowl and pour boiling water over it.
Leave the pepper in this form for 10-15 minutes.
After this, drain the water and remove excess moisture with a paper towel.
We pierce each pepper with a toothpick to release the air.
Now use scissors to cut off the too long ponytails.
We will preserve the peppers in glass containers with a nominal volume of 1 liter.
Place the peppers tightly in a jar.
Pour a glass of vinegar with a 9% concentration.
Pour one liter of filtered water into a thick-walled saucepan.
Place the pan on the fire and bring the water to a boil.
Pour refined sunflower oil into boiling water and mix everything thoroughly.
Add peppercorns.
Pour table salt and granulated sugar into the boiling brine.
Mix everything thoroughly and let it boil for a few minutes.
Pour boiling brine over pepper.
Roll up the tin lids.

On a note! Until the jars cool completely, place them upside down and wrap them in a towel or blanket. Then you can move the jars to a cool place for storage.

Light pepper: 3 best recipes with or without garlic, tomatoes

page » Food » Pepper “Ogonyok”: a spicy preparation for the winter

09/13/2018 by tisson

During the winter preparation season, housewives make jams, branded pickles and marinades. But it’s also worth diversifying your supplies with the popular appetizer of peppers, tomatoes, and garlic. Pepper “Spark” for the winter is a delicious dish rich in vitamin C and amino acids. The appetizer increases appetite and goes well with meat, poultry, and smoked meats.

Features of the dish

The snack got its name because of its bright red-orange color and characteristic spicy taste. When cooking, all components are crushed using a meat grinder or blender, so the dish acquires the consistency of a thick puree.

It is convenient to use for sandwiches and canapes; the appetizer is suitable for garnishing meat dishes, adding to pasta, rice, and potatoes.

A little Ogonyok pepper can be added when cooking borscht, kharcho, solyanka or other soup with a spicy taste.

Vegetables and herbs that are well washed under cold running water must be dried with paper towels to avoid moisture, which can contribute to fermentation during storage. There are many recipes for Ogonyok.
An obligatory component of the appetizer is hot red pepper. It is this that gives the snack its characteristic slightly bitter and burning taste.
Both fresh pepper and chili powder will work. Other components may vary. Most often, the recipe includes tomatoes, sweet peppers, onions, garlic, carrots, and herbs. For a brighter taste, it is better to use ripe, unspoiled vegetables. The tomatoes should be fleshy and slightly sweet, without being watery.

Depending on the recipe, after pureeing, the mixture is boiled or immediately packaged in jars. The first option is preferable - boiled vegetables last longer outside the refrigerator. The snack is packaged in sterilized glass jars and sealed with lids. You can store hermetically sealed canned food in a cool, dark place; after opening, place it in the refrigerator.

The best recipes for Ogonyok pepper for the winter

To begin with, you should try the simplest, classic version with a small amount of ingredients. If you like the snack, you should experiment by varying the components and changing their proportions. This way, you can come up with your own recipe with the perfect combination of ingredients.

Classic Ogonyok for the winter

Classic Light is usually bright red in color

The basic recipe includes ripe tomatoes, sweet and hot peppers, and garlic. The amount of sugar can be increased or decreased according to taste. To make the appetizer bright, it is better to take rich scarlet tomatoes and red bell peppers.

Ingredients:

500 g of sweet fleshy tomatoes;
200 g sweet pepper;
100 g young garlic;
50 g chili pepper;
50 g sugar;
20 g salt;
5 ml table vinegar.

Preparation:

Wash and dry the vegetables. Remove seeds from peppers and remove stems.
Cut the tomatoes, pour boiling water over them, remove the skin. Divide the pulp into slices, remove the seeds.
Pass the vegetables through a meat grinder or chop with a blender.
Add salt, table vinegar and sugar. Mix.
Pour the mixture into dry, sterilized jars, close the lids and refrigerate for storage.

With red bell pepper without cooking

The dish does not require any heat treatment

This recipe harmoniously combines various autumn vegetables, but the main role belongs to sweet peppers. A properly prepared snack retains all vitamins and is successfully stored until spring.

Ingredients:

1 kg red bell pepper;
3 kg of ripe sweet tomatoes;
1 kg carrots;
1 kg of onions;
150 g hot pepper;
3 large heads of garlic;
200 g sugar;
250 g salt;
200 g table vinegar;
200 g refined sunflower oil.

Preparation:

Place the tomatoes in boiling water for a couple of minutes, after cutting the skin crosswise. Remove the tomatoes, remove the skin, and cut the pulp into large pieces.
Peel the carrots and grate on a coarse grater.
Remove seeds from sweet and hot peppers, remove partitions and stalks.
Pass sweet peppers and tomatoes through a meat grinder. Place vegetables in a saucepan.
Add carrots, sunflower oil, sugar and salt, stir and place the pan on the stove. Bring the vegetable mixture to a boil, reduce heat, cover and simmer for half an hour.
Add chopped hot pepper and garlic, passed through a press. Continue cooking for another 30 minutes.
Pour vinegar into the pan, stir, simmer for another 3 minutes.
Pour the hot mixture into clean, dry jars, screw on the lids, turn over and place on a towel.
When the snack has cooled, store it in a cool, dark place.

Spicy appetizer with tomatoes

This sauce must be kept in the refrigerator, because it does not contain preservatives and can quickly spoil.

A snack rich in ascorbic acid and lycopene is especially beneficial during the fall and winter season. It stimulates the appetite and effectively protects against colds.

Ingredients:

2.5 kg of ripe tomatoes;
50 g hot pepper;
100 g garlic;
100 g salt;
120 g sugar;
15 ml table vinegar.

Preparation:

Wash and dry the vegetables. Remove seeds and membranes from the pepper and separate the garlic into slices. Cut the tomatoes into slices and remove the skins.
Pass all components through a meat grinder.
Add salt, sugar and vinegar, mix well.
Cool pre-sterilized jars, fill with vegetable puree and close with lids. Store finished canned food in the bottom compartment of the refrigerator.

Pepper “Ogonyok” is a simple snack that can be eaten on its own or added to various dishes. There are many recipes with different additives, where the spiciness, amount of salt, sugar and vinegar vary according to taste.

tisson
Print

Adblock detector

Source: https://avrorra.com/perets-ogonek/

Proven savory snack recipe

Many housewives prepare pickled hot peppers for the winter. Its recipes are so varied that you will definitely be able to choose the one that suits you. Prepare pickled peppers with honey. It is this sweetness that will bring original notes of taste to the dish.

Compound:

5 kg of hot capsicum;
250 ml honey;
table salt – 20 g;
360 ml refined sunflower oil;
vinegar with a concentration of 9% - 1 l;
to taste cinnamon, clove inflorescences, laurel leaves and peppercorns;
2 pcs. heads of garlic.

Preparation:

Immediately sterilize the jars and dry them.
We wash the hot peppers and cut them into three or four parts.
Pour filtered water into a thick-walled container.
Bring it to a boil and add refined vegetable oil, table vinegar, spices and honey.
When the marinade is boiling, immerse the pieces of hot pepper in it for five minutes, and then put them in a deep bowl.
Place 2-3 pieces in each jar. cloves of garlic.
Place the peppers tightly in a jar and fill everything with brine.
Now all that remains is to roll up the cans.

Green hot pepper in a spicy marinade

Green hot peppers are more tender, with a pronounced aroma and spiciness. Prepared in jars in a spicy marinade based on garlic, fresh herbs, various spices, refined oil and wine vinegar, it allows you to give dishes an additional unique “zest” of taste. Here I first fry the pods whole in oil, then put them in jars and fill them with marinade.

hot green pepper – 500 g;
fresh dill, cilantro – 5 sprigs each;
garlic – 15 cloves;
refined oil – 470 ml;
3 tbsp. spoons of wine vinegar;
40 g salt;
ground coriander – 45 g.

Hot peppers in sweet and sour marinade

Have you decided to make pickled hot peppers for the winter? This simple recipe is perfect for you. We will prepare the marinade from two ingredients: table vinegar and honey. Take the following proportions as a basis: for 1 tbsp. vinegar with 9% concentration add 2 tbsp. l. honey

Compound:

3 kg of hot capsicum;
table vinegar with 9% concentration;
candied honey.

Preparation:

Rinse the vegetables thoroughly with running water.
Place whole peppers into sterilized jars.
Pour 1 tbsp into a separate container. vinegar.
Add 2 tbsp. l. honey and stir thoroughly until it is completely dissolved.
Pour the cold sweet and sour marinade over the pepper.
We roll up the jars.

On a note! Even though the marinade was not boiled, the peppers keep well because the vinegar prevents the growth of bacteria.

If you don't want to marinate hot peppers with vinegar, there is an alternative option. The marinade is prepared from natural tomato juice, preferably freshly squeezed. It is boiled, salt, granulated sugar and spices are added to taste. Capsicum peppers are poured with this tomato marinade. The taste is amazing.

How to cook Ogonyok

Tomatoes are considered the main ingredient of the dish. You can supplement recipes with fruits, berries, legumes, spices, and herbs. First you need to learn the basic cooking rules.

Classic recipe with tomatoes and horseradish

To prevent the sauce from turning sour or losing its spice, after washing all products must be dried on a paper towel. According to the classic recipe, Ogonyok is prepared from:

To extend the shelf life, it is advisable to perform heat treatment by boiling the liquid over low heat for 2-2.5 hours.

With hot pepper without horseradish

If horseradish is not available, it can be replaced with regular hot pepper.

The seasoning does not require sterilization; it can be poured and sealed immediately.