Homemade recipes for pickled hot peppers for the winter

About the benefits of snacks

This winter snack will help tone the nervous system, improve circulation, relieve pain, combat stress, and strengthen the immune system. Those who enjoy spicy foods should remember that it's best to avoid this dish if you have gastrointestinal conditions such as stomach ulcers, pancreatitis, gastritis, or cholecystitis. For everyone else, this spicy and piquant vegetable provides vitamins A, B1, B2, B6, B9, as well as C, E, K, PP, and other beneficial nutrients. In small quantities, it is beneficial for bronchial asthma, diabetes, atherosclerosis, benign tumors, allergies, and sleep disorders.

Video: Pickled Hot Peppers

This video will show you how to make pickled hot peppers, which are a great addition to sauces, spicy salads, or various marinades.

Cooking secrets

Before pickling the peppers, select ripe, long, thin pods. Each one should be red and veinless. Any variety and color will do—green or red. Large peppers should be cut into strips. Trim off any dry ends, but leave a small stem for easy tasting. To remove excess air from the peppers during pickling, pierce them all the way through near the stem.

Vegetables are usually blanched to soften them - they are poured with boiling water 3-4 times to soften them, but not to cook them. If you want to save time on peeling and slicing the greens, you can marinate them whole. Soaking them in cold water for 24 hours will help remove any excessive bitterness. You can also pour hot water over the greens in jars, let them sit for no more than 10 minutes, and then drain. If you don't have enough greens to fill the jar, we recommend adding some bell pepper strips.

Recipes of the Peoples of the World

Now we'll tell you how to preserve hot peppers at home for the winter.

Armenian-style pepper tsitsak

To prepare delicious canned tsitsak in Armenian style, you need to take 1 kg of hot chili peppers, prepare herbs (dill, parsley and celery, 50 g each), 50 g of garlic and salt, 1 liter of water, 60 ml of vinegar.

The greens and pods are washed with water, and the garlic is peeled and chopped. The vegetables are baked in the oven at 150–180°C. While the greens are cooling, sterilize the jars and lids. The peppers are arranged in the jars, alternating layers of garlic and herb leaves. Now you can make a marinade of water, salt, and vinegar. Boil it, cool it, and pour it over the mixture. The jars should be pressed for up to 3 weeks, after which they can be sealed with screw-on or nylon lids.

Georgian chili with tomatoes

We offer another simple recipe for Georgian-style hot peppers, which, when cooked, pairs perfectly with soups, pilaf, pasta, meat, and fish dishes.

You will need 1 kg of peppers, 2.5 kg of red tomatoes for juice, 1 tbsp. of vinegar, the same amount of coarse salt, 3 tbsp. of granulated sugar, 5 tbsp. of vegetable oil, 30 g of garlic, 5 bay leaves and a quarter tsp. of ground black pepper.

The pods should be washed and dried, and the tomatoes are juiced using a juicer. The garlic is crushed into a paste. The juice is brought to a boil in a large saucepan with sugar, salt, pepper, and bay leaves, and cooked for 30 minutes. Add the pods and cook for about 20 minutes more. Add the garlic, pour in the oil, and remove the bay leaves. Bring the mixture to a boil, then add vinegar. Remove the peppers from the saucepan and place them in prepared jars, pouring the juice over them. The preserves are now ready to be sealed and stored under a blanket for two days.

Korean with coriander

Housewives also love to prepare another pickle, which requires 1 kg of peppers, half a head of garlic, 400 ml of water, 70 ml of vinegar, 0.5 tbsp each of sugar and salt. You'll also need seasonings: 1 tsp of black pepper, 1 tsp each of ground red pepper, and chopped coriander seeds.

For the winter, such chili peppers need to be placed in sterile jars and filled with a pickling solution.

The dressing is made by boiling water and adding garlic and spices. The dish is ready in 2-3 days and can be canned for future use.

Canned hot peppers without sterilization

Another popular way to preserve hot peppers in jars is with honey, which adds a piquant flavor to the dish thanks to the contrasting ingredients. To prepare, take 3 kg of selected peppers, 1 cup of vinegar (preferably 9%), and 2 tablespoons of candied honey.

Wash the vegetables and place them in clean jars, leaving the stems intact. Mix honey with vinegar, and pour the mixture into the jars. That's it; no canning is required; simply refrigerate the jars with the lids on. The contents of the jars are sterile thanks to the peppery bitterness, vinegar, and honey's antibacterial properties. You can enjoy this dish in just a couple of weeks.

To make a honey-butter-based treat, use red or orange vegetables, honey, vinegar and vegetable oil, black peppercorns, bay leaves, and salt to taste. Place the pods, cut into thirds, in the bottom of the jars and pour the mixture of the ingredients into them, adding peppercorns and bay leaves.

Opening jars of these preserves in the winter can enhance the flavor of any dish. Even those who aren't fans of spicy food will love these pepper preserves.