Pickled hot peppers for the winter: 8 best simple recipes, videos, tips

If you like savory snacks, then be sure to make pickled hot peppers with spices for the winter. It will diversify familiar dishes and become a decoration for any table. It can be served as an independent snack with meat, poultry, and fish. Add to first and second courses. Sauces, seasonings, and marinades can be prepared using hot pepper.

Recommendations and advice from our website’s culinary experts will help you preserve peppers. The selection contains 8 of the best simple recipes with photos and videos, so choose what you like best and start cooking. For those who cannot have pickled preparations, I recommend making pickled hot pepper “Tsitsak”. Interesting option.

Basic principles of pickling peppers

Recipes vary, but the basic rules of pickling remain the same. They must be followed:

Carefully inspect the pods for rot or mechanical damage. They must be healthy;
if you want to reduce the severity, then cut out the layers with seeds, scald the fruits or soak them in cool water for a day;
Add spices whole, not crushed. Otherwise, the brine will be cloudy, which significantly reduces its appetizing value;
do not use iodized salt, iodine causes the pods to lose color;
For pickling you will need vinegar, wine or apple vinegar will do. If neither one nor the other is available, then take a concentrated table;
prepare the container for the preparation. It is best to keep the snack in glass jars. Roast them in the oven or sterilize them over steam to kill bacteria.

Do not forget to be careful, hot peppers are an insidious and even somewhat dangerous vegetable. It easily causes skin irritation and mucosal swelling, so avoid direct contact. When preparing, use gloves, and at the end of the process, wash your hands thoroughly with soap.

Features of cold pickling of hot peppers

Cold marinating does not imply sterilization of the appetizer before twisting; vegetables are poured with cold rather than hot brine.

In a cold marinade, peppers stay crunchy longer and retain their shape better. This method also has a positive effect on the taste - it does not become less spicy and loses fewer nutrients than during heat treatment.

When cold pickling, vegetables are slowly imbued with the flavor of the brine. To get the finished dish, the appetizer will have to sit unopened for at least two weeks. The longer a dish sits in brine, the richer its taste becomes.

To get a tasty snack that will not spoil throughout the winter, follow the rules for choosing the main ingredient:

For cold preservation, choose peppers with thick walls. Then the vegetable will turn out tasty and retain its shape.
The selected fruits must be free of damage, spots, signs of disease, and rot.
Peppers of the same size are placed in one container. Then the vegetables will marinate evenly.
Iodized or fine salt is not suitable for preservation. The best option is coarse rock salt.
For recipes, use purified water - this improves the taste of the finished snack.
Fruits of one variety are pickled in one jar.

The choice of products determines the taste and shelf life of the finished dish.

Important! It is better to pickle enough pepper to be used throughout the year.

To simplify their task and make the preparations more appetizing, experienced housewives use some tricks:

Fruits of different shades are pickled in one jar.
Before use, the pepper is washed in plenty of clean water.
If you do not remove the seeds with the stalk, the snack will be spicier. To soften the taste of the dish, these parts are removed.
To help the marinade penetrate the vegetables faster, cut off the stalk or make several punctures.
If capsicums are prepared not for the winter, but for consumption in the near future, they are cut into slices. Then it will marinate quickly.

Pickled hot peppers - one of the best recipes for the winter

The harvesting season is in full swing. And I strongly recommend using the proposed option. The preparation technology will not take much time, and you will like the result.

Ingredients for one 500 g jar:

hot pepper - 200-250 g,
allspice - 3-5 pcs.,
bay leaf - 1 pc.,
honey - 2 tsp,
apple cider vinegar 6% 220-250 ml.

Preparation:

Any variety of hot pepper is suitable for pickling; color does not play an important role. First of all, sort it out and remove the defective fruits. Place in a colander and rinse thoroughly under cold running water.

When working with hot pepper, be sure to use disposable gloves to avoid getting burned during the cleaning process. Trim the tail. Cut into portions. If necessary, remove the seeds.

Rinse the jar with the lid with baking soda. Rinse well and sterilize in the oven, or over steam, or in the microwave. Place the lid in boiling water and boil for 8-10 minutes. Add a spoonful of honey, bay leaf, and allspice to the prepared container. Honey can be any honey you like.

Toss in the chopped peppers. Tamp down a little.

Add another spoonful of honey on top. Fill to the top with apple cider vinegar.

Cover with a lid and seal tightly. Turn it over. Over the course of some time, periodically turn the jar over so that the honey is completely dissolved. All is ready.

This preparation is perfectly stored in the apartment pantry and in the cellar. Bon appetit!

Recipe with honey and apple cider vinegar

The benefits and harms of chili peppers are invariably the subject of discussion among lovers and opponents of this seasoning. The arguments of fans are based on its antiviral and antimicrobial effects on the human body.

In addition, it activates metabolism and has a beneficial effect on blood circulation and hematopoiesis. Their opponents urge caution when handling the “hot vegetable” due to its ability to irritate mucous membranes. The arguments of both sides are completely fair.

Do you have problems with the gastrointestinal tract? Avoid eating chili peppers.

The recipe for canning hot peppers in cold pouring for the winter does not involve heat treatment of the dishes and the product itself.

Using an acidic marinade made from undiluted vinegar does not give any chance to microbes and bacteria that threaten vegetables during long-term storage. And for the digestive system this is an additional burden.

Use moderation when consuming this product.

Compound:

hot pepper – 1 kg;
garlic – 1-2 cloves;
table vinegar – 0.5 l;
apple cider vinegar – 0.5 l;
honey – 4-5 tbsp. l.

Sequencing:

Mix two types of vinegar. Dilute honey. You can reduce or increase the amount in the finished filling to suit your taste.
Place 1-2 chopped garlic cloves in a clean jar and fill it tightly with pepper.
Fill with cold marinade to the top. Close the lid. Store at any temperature.

A simple recipe for pickling hot peppers

The most common way to pickle green peppers is to fill them with a small amount of water, add vinegar and roll up the container. Even a novice housewife can handle this, because everything is very clear, and the cooking process itself takes no more than an hour.

Compound:

1 kg of pods;
3 tbsp. Sahara;
2 tbsp. salt;
1 liter of water;
100 ml 9% vinegar.

How to cook:

Wash the pods, dry and cut off the dried ends. Trim carefully so as not to damage the integrity. Do not cut off the tails located near the base; it will be convenient to hold the pod by them.

Fill a glass jar with spicy fruits, placing them tightly in layers. Do not press too hard, otherwise the skin will crack. Boil a liter of water in a saucepan, pour it quickly into a jar, and drain it after half an hour. Repeat the procedure again. For the third time, add 100 ml of vinegar to a liter of boiling water, dissolve granulated sugar and salt and pour the liquid into the container until the fruit is completely covered. Without waiting for the marinade to cool, quickly roll up the jars, and after cooling, store them.

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.

How to marinate hot peppers with oil for the winter

Peppers in oil prepared for the winter are suitable for serving with first and second courses and even for salads. An oily marinade is no worse than a regular one: the appetizer will last a long time in it, and its taste will remain throughout the winter. For packaging, prepare small jars with a volume of 200-400 ml; it is convenient to store snacks in them, and it will not take up much space in storage.

Compound:

1 kg of pods;
3 garlic heads;
tbsp salt;
2 tbsp. Sahara;
tsp peppercorns;
vegetable oil - a glass;
vinegar 9% - 100 ml.

How to cook:

Wash the pods and place them on a dry towel. Pierce the skin of each fruit with a toothpick in several places, this will help the vegetables marinate faster.

Prepare the marinade in a saucepan. To do this, first pour 100 ml of water into it, as soon as it boils, add butter, sugar, salt and peppercorns. Peel the garlic, divide into cloves and place in a saucepan, cook the marinade for another 2 minutes, then remove the garlic and add vinegar.

Place hot peppers into the boiling marinade, reduce heat to low, and set aside for 5 minutes. Do not allow it to boil strongly, otherwise the fruits will be damaged and boiled.

Then add the marinated mixture and add the garlic cloves. Roll up with strong lids. Turn the jars over and wrap them in a blanket. After complete cooling (after about 1-2 days), put the workpiece in storage.

After opening, store the jar in the refrigerator, covering its contents with a regular nylon lid. This way the workpiece will be stored for 2 months.

Tips from experienced housewives on preparing and preserving for the winter

When preparing savory snacks, experienced housewives use several tricks that will make the dish tastier and save you from many problems:

When working with spicy vegetables, wear gloves, otherwise skin irritation will occur. Pepper is difficult to wash off your hands, so even after cooking it can get into your eyes.
When cutting and peeling fruits, it is not recommended to inhale their aroma - there is a risk of burning the mucous membrane.
While cooking, do not touch your eyes or face with your hands.
To preserve chili, it is more convenient to use jars with a volume of no more than 0.5 liters. Small glass containers for jam and baby food will also work.
When preparing vegetables using the cold method, it is not necessary to sterilize the jars. It is enough to wash them thoroughly with soda. Additionally, they are doused with boiling water.
To make the nylon lid easier to put on the neck of the jar, it is pre-soaked in boiling water.
If you leave the stems with a tail on the pods, it will be easier to remove them from the jar.

Marinated hot peppers with vinegar and garlic

Vinegar helps neutralize the bitterness of fruits and also adds a pleasant sourness. The pods can be used for more than just snacks. For example, add pickled fruits when frying other vegetables for borscht, and then the broth will be rich in color and more interesting in taste.

Compound:

500 g hot pepper;
2 small onions;
garlic;
tbsp salt;
tbsp Sahara;
a glass of vinegar 9%;
a pair of bay leaves;
½ tsp. oregano;
10 black peppercorns.

How to cook:

Dry the prepared pods from moisture, then put on gloves and cut them into circles or oblong slices. You can remove the seeds if you don’t want the snack to be overly spicy.

Peel the onion and cut into thin half rings. Divide the garlic into cloves, remove the husks and cut into small slices. Mix hot mugs with onion half rings and garlic in one cup.

Pour 200 ml of water into a saucepan and put on fire. After boiling, put granulated sugar, salt, pepper with oregano and bay leaves into the pan. Cook for 3-4 minutes, then add vinegar, stir quickly, keep on fire for another 1-2 minutes and turn off the heat.

Place the vegetable mixture in sterilized jars, but not to the very top, but about 2/3 of the total volume, pour in hot marinade and screw on the lids.

The appetizer is almost ready, you can take a sample already on the third day after cooling. You can store it in the refrigerator or cellar, but if you leave the jars at home in room conditions, their contents will also not deteriorate for a long time.

Pickling hot peppers: tips and basic rules

Capsicums ripen from June to September. During this period, ripe fruits of various shades are collected - yellow, red, green.

For preservation:

choose medium-sized vegetables with thick skin; there should be no damage, rot, or brown spots on it;
preference is given to the green stalk, which characterizes the vegetable with the best taste;
if you want to preserve all the spiciness, then you can preserve red peppercorns;
If you clear the pods of seeds and white membranes, the pungency will noticeably decrease.

Hot pickled peppers without sterilization

If you don’t have time to bother with preparing containers, you can save time and prepare peppers without sterilization. Rinse storage jars well with baking soda and laundry soap, this will kill bacteria. An appetizer prepared according to this recipe will last for at least 3-4 months in cool conditions.

Compound:

350-400 g of spicy fruits;
2 glasses of water;
tbsp Sahara;
½ tbsp. salt;
2-3 bay leaves;
dill seeds - a pinch;
mustard seeds - a pinch;
100 ml wine vinegar.

How to cook:

First, rinse the fruits, place them in a cup filled with boiling water and wait 20-30 minutes, remove the peppers and place them on a towel. Pour the specified amount of water into the pan and place on fire. As soon as it boils, pour sugar and salt into it, add bay leaf and other spices, cook for 2-3 minutes, finally pour vinegar into the mixture and remove the utensils from heating.

Carefully place the pods in a clean, dry jar, fill with hot brine and roll up. When the snack has cooled, store it in the basement.

To prevent the container from bursting from the hot marinade, warm it up a little in the microwave or oven.

In wine vinegar

Fans of “hot” seasonings will undoubtedly enjoy hot peppers marinated in wine vinegar. What is the advantage of this particular preservative?

It gives the marinade a special aroma, giving the preparation specificity and originality. Although, in the absence of wine vinegar, you can easily use table vinegar.

Most importantly, do not forget during the cooking process to take precautions to avoid hot pepper juice from getting on mucous membranes and areas with sensitive skin.

Ingredients for marinade:

water – 0.5 l;
wine vinegar – 0.5 tbsp;
salt – 0.5 tbsp. l.;
brown sugar - 1 tbsp. l.;
garlic – 2-3 cloves;
thyme, rosemary, coriander seeds.

Cooking steps:

Cut each pod into rings. Chop the garlic.
Pour water into the pan. Place on low heat. Add garlic. Add sugar and salt. Instead of brown sugar, you can use classic white sugar.
Throw a few allspice and black peppercorns into the brine. Bring to a boil.
Pour wine vinegar into the boiling marinade. Immediately add the hot paprika rings. Keep on fire for 1-2 minutes. Keep burner intensity at minimum level. Do not allow the vinegar to boil and the pepper to boil.
Remove the pan from the heat and let the peppers steep in the marinade for 10-15 minutes.

Place the pepper rings in a sterilized jar, separating them from the marinade liquid. Add some thyme and rosemary and a handful of coriander seeds. Fill with marinade to the top. Close the lid tightly.

Georgian marinated hot peppers

Georgian cuisine involves a variety of snacks with spices and aromatic seasonings, so pickled peppers are found in almost every home. Georgians know how to cook it correctly, so that the fruits are not only piquant in taste, but also soft with a subtle, pleasant aroma.

Compound:

2 kg pepper;
a bunch of celery;
a bunch of parsley (you can use cilantro);
5 bay leaves;
3 garlic cloves;
250 ml vegetable oil;
3 tbsp. salt;
3 tbsp. Sahara;
2 cups apple cider vinegar.

How to cook:

Cut the washed pods slightly at the base with a sharp knife so that the brine can penetrate inside. Prepare the marinade: mix water with vegetable oil in a saucepan, add salt and pepper to the liquid, then bring to a boil, keep on medium heat for 2-3 minutes, pour in vinegar and add bay leaves. Do not turn off the heat.

Place the peppers in boiling brine and cook for 5-6 minutes. Periodically use a slotted spoon to turn them over and stir, but only carefully so as not to damage them. Then remove the pods, place them in a colander and let the marinade drain.

Place the pan with the marinade back on the stove. While its contents are heating, chop the herbs, then transfer the fragrant herb to the marinade and let everything simmer for 2-3 minutes.

Place the peppers tightly in sterilized glass jars and fill them with hot marinating mixture to the very edges so that no air remains. Leave the snack to cool at room temperature. Georgian hot pepper goes well with other national dishes. It is often served with lobio, stewed pork, lamb and beef. The appetizer can be added to soups and pilaf.

To prevent the appetizer from turning out too spicy, do not remove the skin from the garlic cloves, marinate directly in it.

In Korean

Since the times of the multinational Soviet state, Russian cuisine has borrowed the gastronomic traditions of the fraternal republics. They harmoniously blended into the national flavor and adapted to local products.

Korean cuisine is on the rise in popularity today. It is replete with spicy dishes. The original seasoning called Kankochi is no exception.

In the classic Korean diet, this sauce is an addition to pickled Chinese cabbage.

It is prepared from the following products:

hot pepper – 0.5 kg;
bell pepper – 1 kg;
garlic - 1 head;
brown sugar - 1 tbsp. l.;
salt – 2 tbsp. l.;
ground coriander seeds.

Cooking steps:

Peel the bell pepper from seeds and cut into slices.
Remove the stems from the hot peppers and remove the seeds if necessary. If you want a spicier seasoning, leave the seeds in the pods. Peel the garlic.
Pass both types of pepper and garlic cloves through a meat grinder. We recommend using a grill with larger holes for this. The vegetable fragments obtained with its help have the optimal size for further fermentation.
Add salt and brown sugar to the food mixture. If desired, add ground coriander seeds. Mix thoroughly.
Transfer the seasoning into a glass jar. Without covering, keep for 3-4 days at room temperature. Don't forget to stir systematically. During this time, the product will undergo fermentation. It produces lactic acid bacteria, which have a beneficial effect on digestion processes in the human body.

At the end of the fermentation process, close the jar with an airtight lid and put it in the refrigerator.

Armenian marinated peppers

Fans of Caucasian cuisine will undoubtedly enjoy the recipe for an Armenian appetizer. The pepper turns out to be moderately spicy and hot, and the method of preparing it is clear and simple. The indicated amount of ingredients is designed for a liter jar, but you can prepare more, just keep the proportions.

Compound:

500 g pods;
4-5 garlic cloves;
glass of water;
3 tbsp. vegetable oil;
3 tbsp. vinegar;
3-4 sprigs of fresh dill;
2 bay leaves;
3-4 allspice peas;
tbsp granulated sugar;
1.5 tsp salt.

How to cook:

To prepare, take fresh beautiful pods, wash, cut into slices, and remove the seeds. Do not make the pieces small; it is enough to cut each fruit into 4-6 equal parts. Rinse the dill, dry on a towel and chop with a knife. Peel the garlic and chop finely.

Take a saucepan with a thick bottom, pour about 200-250 ml of water into it, and set it to heat. After boiling, pour in the oil and vinegar, add spices. Lastly, add the peppers to the marinade. Blanch the slices for at least 3-4 minutes until the skin becomes soft. Leave the marinade on the stove, remove the bay leaves from it.

Place finely chopped dill on the bottom of a sterilized jar so that it covers the entire bottom. Then add chopped garlic, but only ½ part. Place the pepper pieces into the jar and fill almost the entire volume with them. Finally, add another layer of dill and garlic and pour hot brine over it.

Place a cloth in a large saucepan, place the jar on it and fill the saucepan with water so that the jar is covered up to the shoulders. Set the pan to heat over medium heat, after boiling, set aside for 15 minutes and sterilize the appetizer during this time. When finished, screw the lid on the snack; there is no need to wrap it in a blanket. After cooling, place the pieces in a cool place. Bon appetit!

Adjika from chili pepper

Adjika plays an important role in Caucasian cuisine. Meat, vegetable, even fruit dishes are not complete without her participation! This seasoning is distinguished by a significant amount of hot pepper (from 1/3 to half the volume), a wide variety of aromatic seasonings and the use of salt as a preservative. After all, adjika was prepared for future use, and there were no refrigerators in the mountains!

Current recipes contain table vinegar, which allows you to reduce the amount of salt used without compromising the quality of the product and its shelf life.

Compound:

hot chili pepper – 1 kg;
garlic – 1 head;
vinegar – 50 ml;
hops-suneli - 1 tbsp. l.;
coriander – 1 tbsp. l.;
salt – 125 g.

Preparation:

Remove the stem and cut the pods. Grind them in a blender to a paste.
Peel the garlic. Also pass the cloves through a chopper. Mix both components in one bowl.
Pour in vinegar. Add salt and dry seasonings. If desired, they can be replaced with fresh herbs. Mix thoroughly.
Place in clean, dry jars. Pour vegetable oil on top. It will create an airtight film on the surface of the sauce, preventing the penetration of air, and protect the product from fermentation.

Seal with clean lids and store in the refrigerator.

Home cooking technology

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

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

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

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

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

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

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

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

How to choose and prepare vegetables for pickling for the winter

The fruits for harvesting must be carefully selected: both the taste of the future dish and its shelf life will depend on this. Selection criteria:

Choose bright, evenly colored pods.
The surface of the skin should be smooth and clean, without damage.
The pod should be dense to the touch.
Carefully examine the stalk: if there are dark spots on it, it means that there may be rotting inside the pod.

Preparation for the procedure involves thoroughly cleaning the fruits from dirt.
Vegetables are soaked for half an hour in two waters, thoroughly washing each fruit under running water. If you want to marinate in pieces, cut the peppercorns as desired. In this case, the tails are cut off, and when preparing the whole fruit they are left. Important! You should wear gloves when cutting vegetables, especially if you have sensitive skin. Never touch your face or eyes with your hands - this will cause a painful burn.

Terms and conditions of storage of pickled product

The shelf life of the product depends on compliance with the preparation technology. In particular, from filling containers. You should not fill the jars to the top: when the marinade settles, the pods will be exposed and begin to deteriorate faster. It is important that the lids seal the container tightly. To do this, the jars are turned upside down, which may reveal a loose fit of the lid to the glass.

Closed preparations are stored in a cool, dark place at a temperature from 0 to +5 ° C. Sterilized preparations, rolled up with lids for preservation, are stored for more than a year. Without sterilization, the product can be stored for about a month.

Hot peppers under nylon lids with vinegar essence

A spicy, spicy twist for winter.

Ingredients (per liter):

garlic - 1 head;
bitter - 1 kg;
salt - 1.5 tbsp. l.;
acid 70% - 1.5 tsp;
l/dist - 1 pc.

Instructions:

Wash the container with soda.
Scald the lids.
Place clean peppers and bay leaves in jars.
Pour boiling water over it.
Leave for 20 minutes.
Drain, add salt, boil.
Pour the acid into the jar.
Fill with hot brine.
Close with lids.
Once cooled, store in the cellar or refrigerator.
The chili is ready in a week.
Stored until spring.

Calorie content: per 100 g of finished product 45 Kcal.

Acetic acid is the strongest preservative, but it must be used strictly according to the recipe.

In canning, it happens that one pepper is not enough to bring out the full flavor of the recipe. Prepare the marinade for hot peppers with vinegar, sugar and salt in advance; this will greatly simplify your tasks.

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:

Wash the pods, cut into large pieces, remove the seeds.
Place in a container, do not pack too tightly.
Pour boiling water over, heat for 3-5 minutes.
Drain the water, add everything except vinegar. Boil for a couple of minutes.
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.

How to pickle hot peppers with onions and vinegar

The prepared appetizer with onions will appeal to gourmets according to the proposed recipe.

Ingredients:

white onion - 2 heads;
red chili - 0.5 kg;
salt, sugar - 1 tbsp. l.;
vinegar - 1.5 cups;
dried thyme - 0.5 tsp;
garlic - 5 cloves;
water - 0.5 cups.

Instructions:

Peel the onion and garlic.
Cut the onion into half rings and the garlic into slices.
Wash the pods and cut into rings.
Mix the ingredients in a bowl.
Place into sterile jars.
Boil water, dissolve salt and sugar.
Add thyme and vinegar.
Fill with brine and close with nylon lids.
Cool, the dish is ready in 5 days.
Store in a cool place.

Calorie content: per 100 g of finished product 50 Kcal.

Quick recipe for pickled hot peppers with rice vinegar

An Asian recipe for a dish with rice vinegar does not taste spicy—sweet and sour with a hint of bitterness.

Ingredients:

rice vinegar - 200 ml;
pepper - 10 pcs.;
salt - 2 tsp;
sugar - 2.5 tsp.

Instructions:

Wash the peppers.
Dry on a towel.
Cut into rings.
Dissolve salt and sugar in rice vinegar.
Place the pepper rings in a jar.
Fill with filling.
A day later the dish is ready.
Store in the refrigerator for up to 8 weeks.

Author's note

Agapov Vladislav

Can the pods whole or chopped.

A beautiful, invigorating, spicy winter snack for those who like it hot

Calorie content: per 100 g of finished product 58 Kcal.

Preparation of hot pepper without water with apple cider vinegar in jars for the winter

You can get an unusual taste from hot peppers in vinegar without water according to the suggested recipe.

Ingredients:

chili peppers;
apple;
table white vinegar.

Instructions:

Wash the vegetables and cut into slices.
Place the peppers in jars.
Mix both vinegars in a 1:1 ratio.
Fill the jar with peppers.
Screw on the lids.
Store in a cool place.

Calorie content: per 100 g of finished product 36 Kcal.

The perfect set of spices for pickling

Is canning peppers without water not your method? Then appreciate the method in which peppers are prepared in a sauce with oil and vinegar. The oil in the recipe makes the peppers more tender.

Useful cooking tips

Every housewife has her own secrets for preparing signature or favorite dishes. And to ensure that your savory snacks are always successful, use the following tricks:

for variety, you can add lemon juice, horseradish root, and cilantro to the marinade;
take thinner pods for preservation - they marinate better and look more appetizing when cooked;
using large vegetables, cut them into slices for convenience;
If you are afraid of spiciness, then you can remove the excess from the peppers by leaving them in cold water for a day. For better results, change the water in them 3-4 times during this time;
You can also get rid of bitterness by soaking in hot water for 10 minutes;
Sometimes when canning, there aren't enough peppers to fill the jar. In this case, replace the hot one with a regular Bulgarian one - after marinating, it will taste no different from the spicy variety.

Hot peppers can be frozen or dried for the winter, but canned peppers are much tastier. Moreover, the cooking process itself does not take much time and does not require much effort. If among your loved ones there are lovers of spicy dishes, be sure to prepare this appetizer for them - they will certainly like it.