Preparing pickled hot peppers is not difficult and does not involve any special expenses. This is an unpretentious crop that is grown by most domestic gardeners to obtain extremely beautiful and healthy fruits. They can not only be used as a spicy addition to home-canned vegetables, but also rolled separately.
It’s not difficult to pickle hot peppers - homemade canned peppers never explode and their shelf life is almost unlimited
The varieties of hot (also known as hot, bitter, chili) capsicums and how to pickle or marinate them for the winter are described in detail in other articles on our website. We have prepared for readers several more interesting ways of preserving raw materials of this kind.
Pickled chili peppers - a simple and quick recipe
To prepare such a spicy and spicy winter snack from fresh, hot peppers, you need a minimum set of ingredients and a little time. From the products, you usually take 10-15 pods of fresh cayenne pepper, green or any other color, as well as vinegar, salt and sugar to prepare a classic marinade.
First of all, the chili pods are well washed and cleaned. Then, using a sharp kitchen knife, remove the green tails and chop each of them into uniform, small rings. The resulting rings are poured into clean glass jars and the preparation of the marinade begins. In a separate container, mix 2 teaspoons of salt, 4 tablespoons of sugar and dilute it all with a glass of regular or wine vinegar.
Mix everything thoroughly and pour the resulting marinade into the chopped pods in jars, roll up the lids and store the preparations in the refrigerator or cellar at a temperature no higher than +5-7 degrees.
The appetizer turns out to be moderately spicy, the rings are delicate in structure, and a minimal amount of spices and herbs retain notes of the natural freshness of the vegetable. It is especially good served with hot beef from the oven or other fatty meat.
Armenian hot pepper - quick recipe
There are not enough spicy impressions in life - prepare a fiery marinated appetizer in Armenian style for the winter. In the Caucasus, pepper is treated with adoration; not a single more or less serious meal is complete without it. They are grown in large quantities, fermented, and pickled. They are affectionately called “tsitsak” and are picked at an early stage, when the pods are light green and not too hot. Just right for meat and borscht!
You will need:
- Tsitsak – 3 kg.
- Garlic – 250 gr.
- Sunflower oil – 350 ml.
- Apple cider vinegar – 500 ml bottle.
- Salt – 100 gr.
- Parsley - 2 bunches.
Step-by-step preparation:
- Wash the pods and cut a cross at the base, place in a wide container.
- Chop the parsley, grind the garlic into a paste, add salt to the mixture, stir well and place the peppers there. Marinate for a day, covered.
- Combine vinegar and oil and fry the peppers in the mixture in small portions.
- Place the fried pods in liter jars and sterilize after boiling for 20 minutes.
- Move the cooled workpiece into the cold. After a day, try it and admire it. It burns and makes you go crazy, but it’s impossible to tear yourself away.
Hot peppers with spices in marinade - a spicy vegetable snack for the winter
Marinating according to this recipe allows you to get a very spicy, tender and aromatic pepper. It can be added to a variety of dishes and will decorate each one in its own way.
To prepare seams for one liter jar, the following ingredients are usually used:
- red capsicum - 350 gr.;
- garlic (1 head) and herbs (cilantro, dill, fresh mint);
- vinegar, salt and granulated sugar;
- coriander spices, ground pepper, cloves and bay leaf.
For appetizers, it is better to take a bright red, rich color. It is considered more healthy and piquant, and also gives a more interesting aesthetic appearance to the finished snack. But, if you wish, you can make zakatka from green or orange pods.
The green leaves are trimmed and cut into several pieces, and the stems are removed. Garlic is disassembled into cloves without peeling off the top peel.
The pepper is thoroughly washed with water and neat holes are made in the area of the stalk or on the sides so that excess air does not collect inside the fruit.
Pour boiling water over the pods and leave to steep in the pan for 5-7 minutes. This procedure is repeated several times. It is necessary to soften the pepper a little before putting it into jars.
While they are standing in boiling water, pour clean water into another pan, place it on the stove and pour in chopped herbs, unpeeled garlic, coriander, mustard seeds, salt, sugar and other spices, based on personal taste preferences.
Mix the ingredients well and bring to a boil, then cook for another 10-15 minutes. At the end of the process, pour a few tablespoons of grape or apple cider vinegar into the pan and let the marinade brew. The greens from the pan with spices are carefully laid out at the bottom of clean, pre-sterilized jars, softened vegetables are placed loosely on them, and warm brine is poured on top of everything under the neck.
Now roll up the lids, turn them over, let them cool and send them to a cellar or other storage room. The juicy and unique taste of this pepper will appeal to many lovers of spicy and unusual foods.
Bulgarian marinade “Pukani chushleta”
Recipe for pickled hot peppers in the traditions of the national cuisine of the Balkan peoples. This tasty and easy-to-prepare vegetable snack is popular in many countries.
Yield: 1 l (2 jars of 500 ml)
Ingredients:
- hot pepper (small pods) – 1 kg;
- carrots – 1-2 pcs.;
- garlic – 6-8 cloves;
- parsley and dill - a small bunch;
- vegetable oil – 120-150 ml;
- vinegar 6% – 400 ml;
- sugar – 4 tbsp. l.;
- rock salt – 2 tbsp. l.
Preparation:
- Peel the garlic and carrots. Finely chop the greens. Cut carrots into slices.
- Mix oil, vinegar, salt and sugar and leave until completely dissolved.
- Wash the pepper pods and dry them. Fry them whole in a dry frying pan until the skins lightly darken.
- Place the hot peppers in the jars as tightly as possible, layering them with herbs, cloves of garlic and slices of carrots.
- Fill the containers with the vinegar-oil marinade and pasteurize in boiling water for 10-12 minutes. Roll up, turn over onto lids and leave until cool.
In recent years, a lot of seeds of semi-hot peppers have appeared on the market, the fruits of which taste like something intermediate between the hot and Bulgarian varieties of the crop.
The photo shows ripe pods of the hybrid “Black Lightning F1”
Many varieties and hybrids have unusual colors or shapes. Very interesting, for example, are the hybrid “Black Lightning F1” with a dark purple skin (the taste of the walls is sweet, and the partitions are hot), varieties “Farlight” and “Zvonok” with bell-shaped fruits, “Ratunda” with spherical thick-walled pods . Peppers of these varieties are well suited for both whole-fruit canning and for preparing “mixed” rolls.
Chili marinated with honey and mustard - an appetizer for true gourmets
A very tasty chili pepper recipe, which is obtained with sweet and at the same time spicy and delicate notes due to honey.
To prepare this snack you will need the following set of ingredients:
- chili pods in orange, red and green colors;
- natural bee honey;
- mustard seeds, allspice and bay leaf;
- fruit vinegar.
The peppers are thoroughly washed in water, sorted and allowed to dry. Then use a toothpick or fork to pierce each pod in the middle or at the tail so that it marinates well.
Glass jars are sterilized, washed and dried. Place mustard seeds mixed with allspice peas at the bottom of each container. At the same time, mix honey with grape or apple cider vinegar essence (7-9%) in a bowl and let the mixture brew for 20-25 minutes.
Carefully place the washed pepper pods along with the tails into jars with spices and pour the sweet and sour marinade on top. Shake a little so that the liquid is more evenly distributed throughout them, close the lids tightly and send for storage.
After some time, the pods will be saturated with honey infusion and acquire an unforgettable taste, especially if served with fresh hot dishes as a complement.
How to seal hot peppers with vinegar essence in jars for the winter
The option of pickling with vinegar essence is similar to canning with table vinegar, the proportions of the component change.
Never measure vinegar by eye, be sure to follow the recipe
Be careful - the essence vapors are harmful to the respiratory tract.
Ingredients (per 1 liter of water):
- 2 kg of hot pepper;
- 3 tbsp. l. salt;
- 6 tbsp. l. granulated sugar;
- 4 tsp. vinegar essence 70%;
- 4 things. l/sheet;
- 12 pcs. allspice;
- 4 currant leaves.
Instructions:
- Remove the seeds from the washed pods.
- Sterilize the jars.
- Cut in half.
- Place spices on the bottom (1 leaf of laurel, currants, 3 peas per jar).
- On top are the pods.
- Pour boiling water over it for 15 minutes.
- Repeat the process twice.
- For the third time, prepare the filling with salt and sugar.
- 1 liter jar. pour in 1 tsp. essences.
- Pour in hot brine and screw on the lids.
- Cool with the lids down.
- Store in a dark, ventilated place.
Calories:
per 100 g of finished product 38 Kcal.
Chili marinated whole and cut into rings
Making a savory twist at home is not difficult. Add originality to your preparations by preparing hot peppers with honey and vinegar. Adding honey makes canned peppers especially tender and tasty. Write the recipe down in a notebook.
Adjika “classic” made from two types of pepper
The sauce from a combination of hot and sweet peppers is very tasty and healthy. It is used as an independent dish, for example, spread on bread, or as a savory addition to various side dishes, meat or poultry.
To prepare adjika according to this recipe, take the following set of products:
- two types of red pepper (500 grams each);
- fresh garlic slices,
- coriander, cilantro seeds and table salt.
In order for adjika to have a richer consistency and be better stored, before starting cooking, well-washed peppers are kept at room temperature for several days so that they wilt a little. Or soften their structure with boiling water.
Then the fruits are cut with a knife, cut into several parts, peeled from seeds and the stalks are removed. In a small mortar you need to crush the coriander and cilantro seeds.
You can also add other spices to taste, such as mustard seeds or sweet peas. The garlic is peeled and finely chopped, then mixed with pieces of pepper and sent to a blender or the vegetables are passed through a meat grinder.
A little salt and crushed spices are added to the resulting puree mixture, everything is mixed well and sorted into clean, sterilized jars, immediately sealing them with lids. This adjika is stored for several months in a cool cellar or pantry with a minimum amount of light at a temperature of +8-12 degrees.
Whole marinated chilies - a simple homemade recipe
In this way, you can preserve vegetables “in a hurry,” since it uses a minimum of ingredients, and you can serve pickled chili peppers just a few days after preparation. The pods are small in size, ripe, green or red in color, your choice.
Products and spices you will need:
- chili peppers - 1 kg;
- vinegar, clean water, salt and granulated sugar;
- bay leaf and spices to taste (coriander, mustard, cilantro, cloves, etc.).
The pepper is selected, then placed in a colander and washed. At the level of the tail or on the side, carefully make a puncture with a toothpick or other suitable object. At this time, mix salt with sugar and the necessary spices in a saucepan (we use the classic set of coriander, garlic and mustard seeds).
The mixture of spices and water is simmered over low heat for 5-7 minutes, stirring the ingredients occasionally. A few bay leaves are also added there, and at the very end, vinegar essence is added in the amount of 1-2 tablespoons. Without waiting for the marinade to cool, pour it under the neck of the pods placed in clean jars and seal the lids. The blanks are turned over, allowed to cool at room conditions and sent to the shelves.
The peppers are soft, retain all their piquancy and can be used in combination with a wide variety of products. But it is best to serve them as a complement to delicious meat dishes with garlic and fresh herbs.
Festive marinade “Flashlight”
For such a vegetable assortment, it is better to take multi-colored pods and small tomatoes - yellow or black, fully ripe. Then the seaming will not only be very tasty, but also very aesthetically pleasing.
Output: 2-2.5 l
Ingredients:
- pepper – about 1 kg;
- cherry tomatoes – 500-700 g (as needed);
- basil (fresh) – 3-6 sprigs;
- allspice peas – 6-9 pcs.;
- cinnamon sticks – 3 pieces;
- water – 1 l;
- rock salt – 2 tsp;
- sugar – 4 tbsp. l.;
- vinegar 9% – 100 ml.
Step-by-step preparation:
- Wash the tomatoes, prick them in 2-3 places in the area of the stalk and blanch for 1-2 minutes.
- Remove the tails from the peppers. We cut the fruits in half vertically, remove the seeds and membranes. Blanch for 3-4 minutes, cool. Place a tomato in each pepper “cup”.
- Place basil and dry spices at the bottom of sterilized jars. Place the pepper halves tightly (it is better to place them vertically). Large gaps (if any) are “compacted” with the smallest tomatoes.
- Dissolve sugar and salt in water. Bring to a boil, add vinegar.
- Fill the jars to the very top, pasteurize for 15 minutes, roll up, turn over onto the lids and leave until cool.
The product is considered ready after 2-3 months. It can be used as an independent snack or as an ingredient and decoration for salads, side dishes and main courses.
The process of pickling spicy pods, as a rule, is not associated with a significant investment of time and labor, but requires compliance with certain safety regulations. When preparing preparations of this kind:
- Use separate kitchen utensils (knife, cutting board, plates, etc.) to cut the pods. After finishing work, be sure to wash them with detergent and plenty of water;
- work only with rubber gloves. Try not to touch your face. If possible, protect your eyes from splashes of caustic juice. After completing the process, wash your hands thoroughly;
- If you have tried raw materials and cannot get rid of the burning taste in your mouth, drink a little kefir or yogurt, eat a couple of spoons of sour cream. It is useless to wash down acute bitterness with water, tea or coffee in such a situation (they only increase the discomfort). Fermented milk products also relieve burning in cases where the caustic juice gets on sensitive areas of the skin.
Mexican onion salad - a fiery appetizer for the holiday table
This recipe is not suitable for everyone, as the result is a very hot snack. But lovers of spicy dishes will certainly take note of it.
To prepare the “fire salad” you will need:
- jalapeno and fresno peppers (10-15 pods each);
- garlic and onions;
- bay leaf and dried oregano;
- salt, sugar and fragrant seasoning.
Cayenne chili pods are washed with water, then the tails are removed and the fruits are cut into thin rings. Peel the onion and garlic and cut it into even rings with a sharp knife. Pour water into a saucepan, bring it to a boil, add dried bay leaves and salt and sugar to taste.
Boil the marinade over low heat for 10-15 minutes, stirring occasionally, then pour in vinegar (1 glass) and turn off the heat. Onions, garlic and chili rings are mixed in a convenient container, poured into jars or plastic containers and filled with hot brine.
After a week of storage, you will receive a spicy snack, which is used mainly as an additive or seasoning for dishes.
Classic recipe for pickled hot peppers with vinegar for the winter
A simple way to roll bitters for the winter.
Ingredients (per liter of water):
- 1 kg chili;
- 1 tbsp. l salt;
- 2 tbsp. l. Sahara;
- 2 tbsp. l. vinegar %.
Instructions:
Do you pickle hot peppers for the winter?
Not really
- Sterilize the jars.
- Boil the lids for 5 minutes.
- Wash the peppers and remove seeds.
- Cut into rings.
- Divide into jars.
- Pour boiling water over it for 10 minutes.
- Drain the liquid.
- Boil, fill the containers with boiling water again for 7 minutes.
- Drain the liquid into a saucepan.
- Add salt and sugar, boil.
- At the end of the boil, pour in the vinegar.
- Distribute the brine among the jars and screw on the lids.
- Turn out onto a towel until cool.
- This type of preservation lasts up to 3 years in a dark place.
Calories:
per 100 g of finished product 45 kcal.
Watch a video of how bitter is prepared in the village without sterilization:
Hot chili sauce is a versatile and savory snack
This preservation is served with a variety of dishes as an exquisite, savory addition. It is tasty, spicy and keeps quite well.
The classic cooking recipe includes the following ingredients:
- fresh tomatoes - 4-5 pieces;
- bell pepper and cayenne pepper (2-3 pods) depending on the desired spiciness;
- olive oil and celery;
- salt, basil, sweet peas;
Celery stalks and peppers are washed and cut into equal rings. The garlic is chopped with a knife and all the vegetables are placed in a heated frying pan with olive oil. Fry them for 10-15 minutes over medium heat until a light, golden crust forms.
The tomatoes are washed, blanched and peeled. Sweet and hot peppers are seeded and cut into small pieces. 5-6 minutes after frying the first batch of vegetables, add diced peppers and chopped tomatoes. Pepper, salt, oregano, basil and other possible seasonings are also added there to your taste.
Simmer the ingredients over low heat for 10-15 minutes until a homogeneous consistency is formed. If it turns out to be too thick, then dilute it a little with plain water, and add vinegar 2 minutes before the end.
Remove the sauce from the heat, let it cool slightly, and then, if possible, additionally grind it in a blender so that it turns out soft, without large vegetable segments. They are sorted into jars, closed, and the universal snack is ready to eat either fresh or after 1-2 months of storage in the refrigerator.
Preparation in tomato juice
Tomato lovers will love this recipe. Tomato juice will soften the pungency of the pepper and add flavor.
Take:
- pepper – 1 kg;
- ready-made tomato juice or grated fresh tomato pulp – 2-3 liters;
- garlic – 3 cloves;
- vinegar - 2 tablespoons;
- bay leaf – 5 pcs.;
- vegetable oil (suitable: sunflower, corn) - 1.5 cups;
- salt – 1 tbsp. l.;
- 5 tablespoons of sugar.
Preparation procedure:
- Cut off the tails of the peppercorns.
- Place in pre-sterilized jars.
- Boil the tomato juice for 10-15 minutes. Add salt, bay leaf, garlic, sugar, vinegar to it (before cooking).
- Pour the boiling mixture over the pods into the jars. Close the lids tightly or roll them with a key.
Chili peppers contain large amounts of vitamin C and other microelements. Thanks to this, its use helps in the fight against viruses. Pepper has also been proven effective in fighting cancer.
Korean spicy dressing
Koreans are known for their love of spicy foods. At the same time, the secret of the piquancy of meat and vegetables prepared according to recipes from this Asian country lies in all kinds of sauces and dressings, the main ingredient of which is chili pepper.
To prepare this universal dressing you will need:
- fresh hot pepper pods (3-4 pcs.);
- garlic, olive oil;
- ground red pepper, coriander, paprika, oregano, basil, cilantro.
Garlic is peeled and crushed using a crusher or press. The peppers are washed, stems and seeds are removed and chopped as thinly and finely as possible. Mix all types of prepared seasonings in a suitable container, add salt and a little sugar if desired (to reduce the “hot” effect of such a sauce).
Heat a frying pan with olive oil over low heat. Next, pour chopped garlic into it and lightly fry (30-50 seconds). Then add vegetables and mixed seasonings and simmer everything for 3-4 minutes, no more.
Without allowing the sauce to cool, it is sorted into sterile jars, closed with lids and sent to the refrigerator for storage. If you plan to serve such a sauce immediately to the table, then it can be cooled or served hot, the “effect” of spiciness will only increase from this. Koreans prefer this sauce for meat, stewed fish and seafood.
Tips and recommendations from experienced housewives
For those who are going to prepare a savory snack for the first time, experienced housewives reveal secrets accumulated over the years:
- The hottest part of pepper is the seed. Adjust the spiciness of the pepper by removing or leaving the seeds.
- To add additional spiciness and piquant taste, horseradish leaves are placed at the bottom of the jar.
- When handling hot peppers, wear latex gloves to avoid skin irritation.
- The pepper preparation will turn out more beautiful if you take fruits of different colors.
- Pickled hot peppers will taste better if you pour boiling water over them 3-4 times.
- Thinner pods pickle faster.
- Before canning, cut off the dry ends of the pods, but be sure to leave at least a small tail - it will be convenient to hold while tasting.
- If you don’t have enough hot pepper for a whole jar, fill the container with strips of Bulgarian pepper; in this preparation it will become spicy and no less tasty.
- Allow the workpiece to cool completely. After this, move it to a pantry or basement with good ventilation and constant air humidity.
Green adjika - a recipe for a spicy and tasty sauce
Traditional adjika for the winter is prepared from red tomatoes with the addition of various vegetables. Here's a recipe for a spicy green chili sauce with parsley and cilantro.
To prepare it you will need:
- selected green peppers - 5-7 pods;
- garlic and celery stalk;
- fresh parsley and cilantro;
- dried dill, coriander and salt.
The hot chili is thoroughly washed, then wrapped in newspaper or a towel and left to dry naturally for several days. As soon as they are dried, they are cleared of seeds and cut into small slices.
Garlic, parsley and cilantro are mixed together and passed through a meat grinder, through which the main vegetables are also processed. Add salt and the remaining spices to the resulting mass, mix everything well with your hands (only with gloves so as not to get burned) or with a spoon, then leave to brew for several hours. You can serve the sauce with hot dishes.
To seal it for the winter, slightly increase the amount of salt and fill jars of adjika with table vinegar. Then cover with lids and put in the refrigerator.
Features of preparing hot peppers for the winter without sterilization
Author's note
Agapov Vladislav
Wear gloves when cleaning the pods to avoid rubbing your eyes in the future.
Rules for preparing bitters for winter preservation:
- select fresh pods for preservation;
- thin and long, large ones - preserve chopped;
- cut the stalk to the base without touching the vegetable;
- the juice is hot - cut the pods carefully so as not to splash them in your face;
- if you don’t like it too bitter, remove the seeds from the fruit;
How to prepare peppers
We have chosen vegetables, we begin preparing for preservation:
- Soak the pods for 60 minutes if you do not need a bitter dish.
- Rinse under running water.
- Select damaged specimens.
- Dry on a towel.
- Cut off the stems.
- If the recipe requires slicing, chop the pods.
Author's note
Agapov Vladislav
Before laying, pierce the fruits so that they do not swell after twisting.
Select only high-quality, whole fruits for harvesting
Which vinegar is better to choose?
In canning without sterilization for bitters, it is better to use 9% white table vinegar.
If you don’t have hot pepper on hand, see how to pickle bell peppers in jars for the winter. This is a delicious snack that will be appreciated not only by adults, but also by children.
How to prepare jars for storing hot peppers without sterilization
If you cook vegetables without sterilization, containers with lids must be sterile. The ideal option for sterilizing jars is steam treatment.
Author's note
Agapov Vladislav
The jars get hot, be careful! The time for sterilization depends on the volume of the container. See table below.
Table: sterilization time for glass containers:
| Container volume in liters | Steam sterilization time in minutes | Microwave sterilization time in minutes |
| 0,3 | 3 | 2-3 |
| 0,5 | 5 | 2-3 |
| 0,75 | 5-6 | 4-5 |
| 1 | 10 | 5 (lying on side) |
