Hot peppers for the winter: 10 snack options with a sparkle!

Pickled hot peppers are one of the canning options that lovers of spicy dishes will surely enjoy. This savory appetizer turns out “with a spark” and is perfect as an addition to borscht or other soup; it can be added to stews, served with barbecue, stewed, fried meat and used for any other purpose. The calorie content of the product is from 50 kcal per 100 g.

Important! Hot pepper preparations are prohibited for use by people with diseases of the stomach, intestines, or urinary tract.

Pickled hot peppers with garlic for the winter - step-by-step recipe with photos

The recipe for making pickled hot peppers for the winter is quite simple: put it in a jar, fill it with hot brine and sterilize it, then roll it up.

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Cooking time: 45 minutes

Quantity: 1 serving

Hot pepper in honey marinade without sterilization

This is perhaps the simplest recipe for pickling hot peppers in jars for the winter. Preparing such a snack with a minimum of ingredients will require very little time and effort. In winter, it will be an excellent addition to borscht, soups, main courses, and the filling will be useful for dressing salads, sauces for meat or fish.

Yield: 1 l

Ingredients:

• hot pepper (fresh) – 0.7-0.8 kg;
• honey - 1 tbsp. l. (with a slide);
• table vinegar 9% – 500-600 ml.

technology :

1. Wash the peppers, trim the stalks, place the pods in a bowl, pour boiling water over them and leave for 2-3 minutes, covering with a lid.
2. Drain the water and place the fruits tightly in well-washed and dried jars.
3. Pour vinegar into the jars (up to the hangers) so that it covers all the pods.
4. Pour the vinegar from the jars into a saucepan, add honey and stir until completely dissolved.
5. Fill the jars to the top with marinade.
6. Close tightly with lids (you can use nylon ones) and put them in a cool place.

It will take about a month for the pods to marinate completely. Their further storage period is practically unlimited, but it is not recommended to keep such preservation for more than a year.

All the preparation details can be seen in the step-by-step video:

Finger-licking hot pepper for the winter

This blank fully lives up to its name. The result is an incredibly aromatic, fiery appetizer for any dish.

Ingredients for 1 liter jar:

• Pepper;
• 50 g sugar;
• 25 g salt;
• 4 peas of allspice;
• 10 coriander peas;
• 50 ml vinegar;
• 1 liter of water.

Preparation:

1. Wash the pods, cut into large pieces, remove the seeds.

2. Place in a container, do not pack too tightly.
3. Pour boiling water over, heat for 3-5 minutes.
4. Drain the water, add everything except vinegar. Boil for a couple of minutes.
5. Pour boiling marinade into a jar, then vinegar, roll up.

It is not necessary to cook pepper in a liter jar; you can divide the products in half for containers of 0.5 or calculate the amount of ingredients for containers of a different size.

Bell pepper marinated with garlic

• Two kilograms of bell pepper should be cleared of the seed inside and the stalk cut off
• The finished glass of pepper must be chopped into wide strips or petals
• Prepare the marinade for peppers: dissolve a tablespoon of sugar and a teaspoon of salt in a glass of water.
• Add spices to the marinade to taste: peppercorns, bay leaf, coriander, dill, bay leaf, horseradish root
• When the marinade boils, pour exactly two tablespoons of any vinegar into it
• Squeeze a head of garlic into the finished marinade (you can use less or just choose a small head of garlic)
• Carefully place the chopped peppers in a jar prepared for preservation and pour the marinade over the peppers. You can leave it for a while, and then drain the marinade, boil it and refill it - this option will make your pepper softer and juicier. You can also immediately roll up the jar after pouring the marinade for the first time - this marinating option will make the pepper crispy

pickled bell pepper with garlic

To diversify the recipe and add flavor to the pepper, you can add a small bunch of chopped parsley to the jar.

How to pickle hot peppers with honey for the winter

Old recipes have one big advantage - they are time-tested, and the result is always pleasing in taste and preservation. This is exactly the option here.

Ingredients:

• 2.7-3 kg of hot pepper;
• 400 g honey;
• 60 g salt;
• 300 ml table vinegar;
• 500 ml vegetable oil.

How to preserve:

1. Remove the seeds from the pods and cut each into three parts.
2. Mix honey with oil and vinegar, add salt. Sometimes allspice is added to the marinade.
3. Place on the stove and boil.
4. Place the prepared peppers in sterile jars, pouring the prepared marinade over the layers, simply pour the rest on top.
5. Place the lids on, place in a pan with warm water, sterilize for exactly 10 minutes, then roll up.

Types of hot pepper and safety during its processing

There are only four cultivated types of hot pepper: Peruvian, Mexican, Colombian and pubescent. Over the years, by crossing them, people have grown a great variety of varieties that differ in pungency, taste, size, pod shape and color. Some peppers taste almost not spicy, and some varieties seem to burn with fire.

The main thing that all peppers have in common is that they have a sharp, hot, slightly bitter taste. Therefore, in cooking they try to use them in small quantities, as a seasoning for salads, first and second courses, and less often for baked goods and drinks.

Care should be taken when processing hot peppers. Burning substances that get on mucous membranes or micro-wounds on the hands can cause pain and a strong burning sensation

Therefore, when preparing pepper, the room should be well ventilated. It is advisable to wear gloves on your hands. In addition, you should try not to touch your face with your hands, much less your eyes. If pepper does get into your eyes, they should be rinsed with plenty of water.

Hot pepper in oil - preparation for the winter

A very simple recipe, which in its original version is prepared with the addition of olive oil. It is very useful, but not always available. Therefore, you can also preserve it with sunflower or mix the two types in any proportions.

Ingredients:

• 12-14 pcs. pepper;
• 260 ml oil;
• 5 cloves of garlic.

What to do:

1. Place the peeled garlic in heated oil, bring almost to a boil, and simmer for about five minutes over low heat.
2. Transfer the garlic cloves to a sterile jar.
3. Dip the peppers into the remaining oil, cutting off the tails in advance.
4. Increase heat, bring almost to a boil, then reduce to low.
5. Simmer for 12 minutes, be sure to stir, turning the peppers to the other side.
6. Transfer the pods to the garlic, pour in hot oil, and close with a tight lid.
7. Cool, put in the refrigerator.

No salt is added to this preparation; it will not dissolve anyway. If desired, you can add a little vinegar at the end of simmering to brighten the taste.

How to select and store?

In order to choose a quality product in grocery stores, you should pay attention to the basic quality criteria that apply to any pickled and salted products produced industrially.

The marinade in the jar must meet the following characteristics:

Be sure to pay attention to indicators such as:

• packaging quality;
• best before date;
• production date of the treat;
• conditions that the manufacturer requires to be met to guarantee the quality of the product.

On the packaging, be sure to read the composition of the product and look for the quality certificate mark, compliance with GOST (as in the photo) or TU. Responsible manufacturers also indicate the calorie content of the product (kcal) and energy value (kJ) per 100 grams of finished pickled pepper.

Also, on all jars of pickled peppers, the specific gravity of the main ingredient is always indicated, which in a quality product should be related to the marinade in a ratio of 3:1, respectively.

Products such as pickled hot peppers should be stored in dark, dry rooms with good ventilation and no direct sunlight. An excellent solution for storing canned delicacies is a refrigerator, since this unit can provide not only the proper temperature conditions for the products, but also the appropriate humidity.

Uncorked pickled hot peppers can be stored for a long time under a screw cap in a glass jar.

Cold method of preparing hot peppers

If you don’t want to heat or sterilize something, this recipe will help you out. Peppers are prepared with apple cider vinegar, but it is important to use only the natural product.

Ingredients:

• 1.5 kg pepper;
• 2 liters of apple cider vinegar;
• honey (about 12 tsp).

Preparation:

1. Remove the seeds from the peppers, cut each pod diagonally, you should get pieces of 2-3 cm.
2. Place tightly in 0.5 liter containers. You will get an average of 6 cans, but the exact number depends on the packing density.
3. Add 2 tsp to each container. natural honey. It can even be candied.
4. Pour in apple cider vinegar and roll up.
5. Leave the preparation in a visible place for 5-7 days, shake periodically so that the honey disperses.

It is not necessary to store this pepper in a cool place; it stands up well even in a hot room, the main thing is not to expose it to the sun.

Delicious and proven recipes for pickling hot peppers

When choosing the appropriate option among many recipes, you should take into account your own taste preferences.

Different recipes require the use of additional ingredients and special canning techniques.

Classic way

The simplest and most common is the classic method. To salt, just follow these steps:

1. After removing the stem and seeds from the washed pepper, make a small cut along the arc.
2. Prepare sterilized jars of suitable volume. Place the vegetables vertically, bottom up.
3. Pour boiled water into the container and wait 15 minutes. After this time, drain the liquid.
4. In a separate container, prepare the marinade by dissolving salt and sugar in 2 liters of boiling water, and then adding vinegar essence. The marinade is poured into containers so that the vegetables are completely submerged in liquid.
5. Screw the lids on the jars and roll them up using a special machine. Turn the pickles upside down and cover with a towel.

Simple salting in cold water

For cold pickling, salt is added to the water and after it is dissolved, the prepared vegetables are poured with the liquid. Cover the container with a towel or film, and then leave it for 5-7 days in a warm place so that the vegetables are fermented and saturated with salt.

Then it remains to tightly screw the lids on the container and put the workpiece in a cool room or refrigerator.

Recipe without sterilization

To properly prepare pickling without sterilization, you need to follow the classic method, with the exception of the moment when processing containers. The peculiarities are that the vegetables are first poured with boiling water for 20 minutes and the dosage of vinegar, sugar and salt in the marinade is increased to protect against mold. It is recommended to store pickled peppers in the refrigerator without sterilization.

See also

Recipes for pickling chanterelles in jars for the winter using cold and hot methods

Read

Spicy pepper “Tsitsak”

Leaving the pepper to be stored in jars for the winter, you can add garlic and herbs to it according to the “Tsitsak” recipe. All components are mixed and poured with unboiled salt water. Then the vegetables should be fermented for a couple of days, after which the containers are covered with lids.

In Armenian

The peculiarity of the Armenian preparation recipe is that pre-unwashed vegetables are laid out on the table at room temperature and left for 1-2 days. Additional ingredients include several garlic cloves, bay leaves, herbs, coriander seeds and cherry bush leaves.

Georgian style, with tomato

The Georgian recipe allows you to make a spicy appetizer with tomato. The vegetables are kept in boiling water for 15 minutes and chopped garlic and herbs are added. To prepare the marinade, salt, sugar, apple cider vinegar and vegetable oil are dissolved in water. The marinade is brought to a boil, poured into sterilized jars and after a couple of hours, screw on the lids.

Aromatic salty appetizer with pepper and herbs

The preparation with the addition of greens is made according to the classic recipe. Depending on your own taste preferences, you can add parsley, dill, cilantro, coriander and other types of greens to the vegetables. It is also important to consider the compatibility of different greens with each other. In order for the snack to have a pleasant taste, it is recommended not to use a large number of varieties with a pronounced aroma.

Salt hot pepper with garlic and dill

When preparing vegetables with dill and garlic, you can finely chop additional ingredients or put whole cloves and leaves inside the jar. All components are pre-soaked in boiling water, after which the water is drained and the hot marinade is poured into the container. It is recommended to pickle vegetables using a classic type of marinade.

In Korean

The Korean pickling method is common among lovers of spicy snacks. For preparation you need:

• wash selected vegetables thoroughly in cold water;
• sterilize containers and place pepper inside;
• Heat water with sugar and salt in a separate pan;
• after boiling water, wait for the salt and sugar to dissolve, and then add coriander, finely chopped garlic, ground red and black pepper;
• bring the marinade to a boil again, add a drop of vinegar and pour the resulting mixture into jars with vegetables;
• Roll up the containers with tin lids and leave for storage.

See also

Recipes for quick preparation of pickled crispy zucchini for the winter in jars and barrels, rules and shelf life

Read

Chili in tomato sauce

The recipe requires peeling the capsicums from the stalks, putting them together with additional ingredients in tomato juice and cooking for 20 minutes. At the end of cooking, add garlic and vinegar, pour the preparation into jars and roll up the lids.

Whole salted bitter pods with honey

The combination of hot pepper and honey will appeal to lovers of culinary experiments. To prepare the marinade, add half a glass of honey, salt, sugar and herbs to taste to 700 ml of water. After the marinade boils, add the pods and cook for 15 minutes. The finished snack is packaged in sterilized jars.

In Hungarian

Hungarian lecho is prepared from several types of hot peppers, tomato paste and basic ingredients that make up the marinade. All ingredients are boiled in tomato sauce and rolled into sterilized jars.

Lightly salted hot pepper

For 1 kg of hot pepper take 8 tablespoons of salt. The vegetables are sprinkled with salt and kept for a couple of days, and then the marinade is added and stored. Lightly salted preparations are recommended to be consumed within a short period of time.

Salting under a nylon lid

According to this recipe, a mixture of sugar and salt is placed at the bottom of the container. The tails of vegetables are cut off, leaving the seeds in place. The peppers are placed in a container and filled with vinegar. The remaining space inside the container is filled with water and the workpiece is left in a cool place for 1.5 months.

Salted hot pepper: a quick way

You can quickly make a workpiece by performing a few simple steps. First, the vegetables are placed in boiling water and, after soaking, the dry ends are cut off, and then placed in jars, poured with marinade and rolled up with lids.

Recipe "You'll lick your fingers"

This recipe includes many ingredients with a spicy taste. To give the preparation an exquisite taste and pleasant aroma, you need to add coriander, cilantro, a little honey, and cloves to the marinade. Depending on your own wishes, you can use other ingredients that will serve as a good combination.

Delicious Georgian hot pepper for the winter

A very interesting snack with bright notes originally from Georgia. Therefore, the recipe couldn’t do without suneli hops.

Ingredients:

• 1.5 kg pepper;
• 50 g sugar;
• 400 ml oil;
• 1 tbsp. l. khmeli-suneli;
• 1 tsp. vinegar;
• 30 g salt;
• 30 g parsley.

How to preserve:

1. Heat oil in a frying pan or cauldron.
2. Cut off the tail of the peppers; there is no need to remove the seeds.
3. Place the peppers in oil, sugar, and fry over medium heat for 5-7 minutes.
4. Add salt and vinegar, seasonings and chopped parsley. Cook for another 10 minutes, stirring constantly.
5. Place hot peppers into jars and press tightly so that the oil completely covers the pods. Roll up.

You can use cilantro instead of parsley, or prepare this appetizer without any greens at all. In any case, it will have an amazing aroma thanks to suneli hops.

Selection and preparation of hot peppers

The taste of the finished snack depends on the quality of the raw materials. Keep this in mind and, when planning to pickle hot peppers, follow these tips:

• You can take any variety of this vegetable (if some recipe requires the use of a specific type, this will be discussed additionally);
• Not only red chili is spicy, there are many varieties of green and orange peppers that have a fiery taste;
• unlike fresh consumption, only ripe specimens are suitable for pickling;
• A high-quality fruit for preparing a snack should be large or medium in size, elastic to the touch, brightly colored and without damage.

Important! Handle pepper only with gloves: the vegetable contains essential oils that give it its pungency. When they come into contact with the skin, they begin to burn strongly, causing discomfort for a long time.

Preparing raw materials for marinating will not take much time. It is enough to wash it, remove the core and seeds. They usually marinate it whole - this is how the finished appetizer looks aesthetically pleasing. But if you wish, you can cut the vegetable into rings or strips; this will be especially appropriate for preserving salad.

If you plan to consume a spicy snack in the near future, then the jars do not need to be sterilized first - it will be enough to thoroughly wash them with soap or soda. But for long-term storage for the winter, you cannot do without sterilization, otherwise there is a risk that the dish will spoil.

How to close bitter capsicum in Armenian

This pepper is often served with dolma, shish kebab, baked eggplant and other Armenian dishes. But it also goes well with lard, sausage, and even just a crust of fresh bread.

Ingredients:

• 1.5 kg of hot chili;
• 260 ml apple cider vinegar;
• 200 ml oil;
• 1 bunch of greens;
• 3 heads of garlic;
• 2 tbsp. l. salt.

What to do:

1. Wash the pods, make cuts, sprinkle with salt and put under pressure for a day.
2. Heat the oil in a thick-walled pan, put the peppers in it, fry for 8-10 minutes.
3. Chop the garlic and parsley and add to the pan.
4. Pour in the vinegar, cover and simmer everything together for another five minutes.
5. Place the hot Armenian appetizer into jars, quickly roll it up and turn it over.

Instead of apple cider vinegar, the usual table equivalent is often used. It also stores everything perfectly, but it doesn’t turn out as tasty.

Salting Tsitsak Peppers

Hot peppers can also be salted in Armenian style. Green pepper Tsitsak is used for this. Ingredients:

• 3 kg green pepper, 6 garlic cloves;
• a bunch of greens - dill or parsley;
• rehan - to taste, 5 liters of water, 0.25 kg of salt.

Salt tsitsak in this way:

1. Leave the unwashed tsitsak in a warm place for 1 or 2 days to dry.
2. Pierce each peppercorn with a knife, closer to the tail, or pierce with a fork.
3. Dissolve salt. At the bottom of the dish where the tsitsak will marinate, place the herbs, then the peppercorns and garlic. Pour brine over everything.
4. Cover the dish with a plate and place the weight. Leave to ferment in a warm place for several days.
5. If the peppercorns change color to yellow, then the salting process is ready.

The higher the room temperature, the faster the pepper will salt. If you leave it to ferment longer, you can ruin the future snack.

You can ferment yellow or red peppercorns in the same way. They will also turn out tasty and appetizing.

Hot pepper for the winter in jars without sterilization

A very successful recipe for hot peppers that does not require sterilization. This results in a very interesting snack with an amazing aroma.

Ingredients:

• 1 kg pepper;
• 200 ml water;
• 200 ml oil;
• 200 ml vinegar;
• 1 tbsp. l. salt;
• 5-7 cloves of garlic;
• Bay leaf.

Preparation:

1. Cut the pepper into 2-3 cm pieces, discard the seeds.
2. Peel the garlic; no need to cut it.
3. Combine all other ingredients in a saucepan, except bay leaves.
4. Bring to a boil, add pepper and garlic.
5. Boil for exactly five minutes at a low boil.
6. At the end, add the bay leaf broken into small pieces and stir.
7. Immediately place into sterile jars. Roll up.

You can add sprigs of rosemary to this preparation rather than laurel; it turns out very interesting with basil.

Salted stuffed peppers

Fans of more delicate dishes will enjoy salted bell peppers stuffed with carrots and herbs. Here's an interesting recipe.

1. 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.
2. I stuff the peppercorns with carrots, parsley and dill.
3. 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).
4. Mix carrots with herbs and onions, salt and pepper to taste. I stuff bell peppers with vegetables.
5. I close the holes of the pepper fruits with the cut stalk.
6. Carefully place the stuffed peppers into a saucepan or tub. Sprinkle it with herbs and salt. I put a plate with pressure on top.
7. 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!

Delicious video:

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)

How to cook:

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!

Georgian appetizer

Georgian hot peppers prepared for the winter will captivate anyone with their attractive aroma and spicy-hot taste.

Canning will require the following products:

• 4 garlic cloves;
• 500 grams of hot pepper;
• 2 cloves;
• several branches of basil;
• 3 black peppercorns;
• 2 horseradish leaves;
• 4 dessert spoons of salt;
• 2 tablespoons of sugar;
• 1 dessert spoon of 9% vinegar.

Georgian hot peppers prepared for the winter will captivate anyone with their attractive aroma.
Marinating occurs in the following way:

• The pods are washed and dried. Dry tails are cut off from their pulp.
• Place all the spices in a clean, dry jar, as well as a horseradish leaf cut into small pieces.
• Then the pods are laid up to the shoulders of the container.
• Freshly boiled liquid is poured into the jar, the container is covered with a lid and infused for 30 minutes.
• The resulting liquid is poured into a saucepan, mixed with salt, sugar, and brought to a boil.
• The preparations are poured with the resulting marinade for 10 minutes.
• Then the marinade is drained again, boiled and sent back to the peppers.
• The procedure is repeated again, but before pouring the liquid into the jars, vinegar should be added to it.
• The containers are rolled up and cooled.

In order to preserve the taste of the prepared snack for as long as possible, it should be stored in a cool, dark place, protected from drafts.

Chile in Armenian

Another delicious recipe is Armenian chili.

Interestingly, the recipe for this snack has retained the list of necessary ingredients for many years:

• 3.5 kg of hot pepper;
• 5 garlic cloves;
• 0.5 liters of vegetable oil;
• 0.5 liters of water;
• 90 milliliters of 9% vinegar;
• 100 grams of sugar;
• 4 tablespoons salt.

Another delicious recipe - Armenian chili.
Hot capsicums can be prepared using the following technology:

• The chili is washed, dried, boiled in boiling water for 3 minutes, drained in a colander and immediately transferred to ice water, after which the skin is removed from its pulp.
• In a separate container with water, mix granulated sugar, salt, oil and vinegar. The resulting marinade is brought to a boil.
• Place peeled peppers into boiling liquid for 2 minutes.
• The garlic is cut into thin slices and placed on the bottom of the jar.
• Hot peppers are placed in containers.
• Everything is poured with marinade and covered with a lid.
• The jars are placed in a pan for sterilization and heat-treated for 50 minutes at a temperature of 50-60 degrees.
• The blanks are rolled up and put away in a dark place.

To avoid burning the skin of your hands, you should use rubber or disposable gloves when cleaning the chili.

Peppers stuffed with cabbage and vegetables for the winter

This recipe is very unusual for the usual table; it allows you to diversify an ordinary table with a delicious curiosity and treat your guests.

Preparation:

• To prepare this preservation you will need a kilo of selected bell peppers, which must be washed and seeded.
• You should also grate two large carrots on a coarse grater and grate half of the cabbage on a shredder - this is the filling for the peppers
• Prepare a special marinade: dissolve about half a glass of any vinegar, two-thirds of a glass of sugar and half a glass of vegetable oil in a liter of water. Add salt to taste
• The marinade should be cold. You can also optionally include fresh chopped onions and herbs in the recipe.
• Each pepper should be stuffed with finely grated carrots and cabbage in the preferred proportions
• The peppers are carefully placed in a sterile jar and only then carefully poured with the prepared marinade.
• The jar is rolled up in the usual way and stored in the pantry

peppers stuffed with cabbage and pickled for the winter