Pickled hot peppers for the winter

If you love savory snacks, this collection of recipes is for you. Crispy peppers “with character” will make any dish sparkle in a new way. Such preparations are suitable both as an independent snack and as an ingredient in, for example, meat dishes.

Hot green peppers, pickled for the winter

The recipe is designed for a one-liter jar. Place all ingredients in a jar. Pour boiling water over it, set it to sterilize for ten minutes and roll it up. As you can see, preparing a savory snack is not at all difficult.

1. 
   How to prepare pickled hot peppers for the winter? We wash the vegetables in running water. We cut off the tails, leave the fruits whole, and do not remove the seeds.
2. 
   Place washed dill umbrellas, bay leaves, peeled and halved garlic cloves, and allspice peas into a clean jar. Then add the prepared pepper pods.
3. 
   Pour the specified amount of salt into a jar and fill it with boiling water. Add vinegar essence.
4. 
   Cover the jar with a clean, sterilized lid and set to sterilize for ten minutes. After this, roll up the jar and let it cool completely. We put it away for storage in the place where seams are stored.

Bon appetit!

Cold pickled peppers in vinegar

Using this recipe, you can very quickly prepare hot peppers in a jar. Any type of hot pepper is suitable. The main thing is to try the fruits first and understand in advance how “evil” the preparation you are making. Multi-colored peppers collected in one jar look very impressive.

Cooking time: 20 min.

Cooking time: 20 min.

Servings – approximately 1 liter of prepared peppers.

Ingredients:

• Hot pepper – 600 gr.
• Filtered water – 500-700 ml.
• Salt – 40 gr.
• Granulated sugar – 100 gr.
• Table vinegar 9% - 220 ml.

Cooking process:

Step 1. Wash the peppers thoroughly in running water. We cut off the tails or leave them - as desired. We do not extract the seeds. Place clean peppers in a container, fill with cold water and leave to soak for an hour. Then drain the water.

Step 2. We wash and sterilize jars with lids using any usual method. We prick the peppers with a toothpick in several places for better marinating. If the fruits are large, they can be cut in half. Place the prepared peppers in clean, sterile jars. Pour the water for preparing the marinade into a saucepan, add salt and granulated sugar. Bring the mixture to a boil, boil for one minute, add vinegar, stir and remove from heat. Let the marinade cool to room temperature.

Step 3.Pour the cooled marinade over the peppers so that there is one or two centimeters of free space left before the lid. At the same time, make sure that all the peppers are covered with liquid.

Step 4. Close the jars with sterile lids and store them in the refrigerator.

Bon appetit!

Hot pickled peppers without sterilization for the winter

You can pickle hot peppers quickly and without sterilization. This method involves the use of hot marinade. It is important to add vinegar to the boiling marinade at the end of cooking so that it does not have time to evaporate.

Cooking time: 30 min.

Cooking time: 20 min.

Servings – approximately 1 liter of prepared peppers.

Ingredients:

• Hot pepper – 500-600 gr.
• Granulated sugar – 2 tbsp. l.
• Salt – 1 tbsp. l.
• Allspice peas – 3 pcs.
• Bay leaf – 1-2 pcs.
• Garlic – 1-2 cloves.
• Table vinegar 9% - 50 gr.

Cooking process:

Step 1. Wash the peppers thoroughly and cut off the tails. Leave the seeds inside the peppers.

Step 2. Place the prepared peppers in clean, sterile jars and fill them with boiling water. Leave for fifteen minutes.

Step 3. After soaking the peppers in hot water, pour it into a saucepan, add salt, sugar, peppercorns, bay leaves and peeled garlic cloves to the drained water. Place the marinade on the stove, bring to a boil and cook for five to seven minutes. At the very end of cooking, add vinegar, stir and remove from the stove.

Step 4. Pour the boiling marinade over the peppers in the jars and close them tightly with lids. Turn the container upside down and let it cool in this position. We put the jars away for storage in a cool place.

Bon appetit!

How to marinate hot peppers with garlic in jars?

We suggest cutting hot peppers into small pieces, combining them with garlic, onions, spices and marinating in a vinegar marinade. It makes an excellent addition to meat and vegetable dishes for spicy lovers.

Cooking time: 20 min.

Cooking time: 20 min.

Servings – 200 ml. Approximately prepared peppers.

Ingredients:

• Hot pepper – 4-5 pcs.
• Granulated sugar – 2 tbsp. l.
• Salt – 0.5 tbsp. l.
• Allspice peas – 4 pcs.
• Bay leaf – 1-2 pcs.
• Garlic – 3 cloves.
• Onions – 1 pc.
• Oregano – 1 tsp.
• Table vinegar 9% - 1/2 tbsp.
• Water – 1 tbsp.

Cooking process:

Step 1. To prepare the marinade, pour water in the specified amount into the saucepan. Add salt.

Step 2. Add granulated sugar.

Step 3. Add bay leaves, allspice peas and dried oregano. Bring to a boil, cook for one or two minutes at a low simmer. At the end of cooking, pour in the vinegar, stir and remove from the stove.

Step 4. Wash the peppers thoroughly and cut off the tails. We cut the pods into rings. Peel the onions and garlic. Wash and cut into small thin pieces.

Step 5. Place the chopped peppers along with garlic and onions in clean, sterile jars.

Step 6. Pour hot marinade over them. Cover with a sterile lid and let cool completely.

Step 7. After a day, the pepper will be marinated and can be eaten. We store the preparation in the refrigerator.

Bon appetit!

Hot peppers marinated with vegetable oil for the winter

Hot peppers with a delicate texture and a spicy aroma of garlic. To prepare such a preparation, you will have to tinker a little, since you need to scorch the fruits over the fire and remove the skin. The pulp of peeled peppers is well soaked in garlic oil and turns out not only spicy, but also very tasty.

Cooking time: 50 min.

Cooking time: 20 min.

Servings – 250 ml. ready peppers.

Ingredients:

• Hot pepper – 10-12 pcs.
• Salt – 1 tbsp. l.
• Vegetable oil – 200 ml.
• Garlic – 1 head.

Cooking process:

Step 1. Wash the peppers thoroughly and dry. Peel the garlic, wash and dry.

Step 2. We scorch the peppers over an open flame of a gas burner or, alternatively, fry them on a dry grill. The skin should turn black and swell. Place the scorched peppers in a bowl and cover with a lid to moisten the skins and make them easier to peel.

Step 3. While the peppers are cooling under the lid, pour vegetable oil into the saucepan and place the peeled garlic in it. Place on the stove and heat to a boil. As soon as it boils, remove from the stove.

Step 4. Cut the cooled peppers in half, remove the seeds and remove the skin. If you like very hot peppers, you can leave the seeds.

Step 5. Pour salt into a clean, sterile jar and place the pulp of the peppers on top. Place the garlic and pour hot oil over everything.

Step 6. Cover with a dry, sterile lid, turn upside down and let cool completely. We store the preparation in the refrigerator.

Bon appetit!

Armenian marinated red hot peppers

Another option for pickling hot peppers is the Armenian way. We peel the fruits and boil them in a marinade with the addition of vegetable oil and vinegar. Juicy, spicy, aromatic, with a pronounced sweet note. An excellent addition to meat dishes.

Cooking time: 40 min.

Cooking time: 20 min.

Servings – 3 l. Approximately prepared peppers.

Ingredients:

• Hot pepper – 3.5 kg.
• Salt – 4 tbsp. l.
• Vegetable oil – 500 ml.
• Garlic – 5 cloves.
• Water – 1.5 l.
• Table vinegar 9% - 80-100 ml.
• Granulated sugar – 100 gr.

Cooking process:

Step 1. Wash and dry the peppers. We do not cut off the tails - for convenience during subsequent peeling. Place the peppers in one row on a thick-walled heated frying pan and fry them on all sides until the skin darkens and begins to separate from the flesh. Remove the peppers and let them cool. After this, remove the skin. You can also cut large specimens in half.

Step 2. To prepare the marinade, mix water, vegetable oil, vinegar, granulated sugar and salt in a saucepan. Place on the stove and bring the liquid to a boil. Dip the peppers into the marinade in portions so that they are completely immersed in the liquid. Boil for two minutes and remove.

Step 3. Place peeled and chopped garlic cloves in clean, dry, sterile jars. Place the peppers on top and pour the hot marinade over them. Cover with lids and set to sterilize for fifty minutes.

Step 4. After this, roll up the jars with lids, turn them upside down and let them cool completely. Store peppers in a cool, dark place.

Bon appetit!

How to prepare pickled hot peppers with honey for the winter?

Hot peppers marinated with honey will be appreciated by many. Honey notes combine surprisingly well with the spicy pulp of peppers. This snack is especially good with strong alcoholic drinks. Before opening a jar of this preparation and serving it, we recommend keeping it for at least one and a half to two months so that the peppers have time to thoroughly soak in the honey marinade.

Cooking time: 40 min.

Cooking time: 20 min.

Servings – 200 ml. Approximately prepared peppers.

Ingredients:

• Hot pepper – 270 gr.
• Salt – 1 tbsp. l.
• Vegetable oil – 60 ml.
• Liquid honey – 50 gr.
• Table vinegar 9% - 40 ml.
• Bay leaf – 1 pc.

Cooking process:

Step 1. Wash the peppers and dry them on a towel. We cut each piece in half, cut off the tails and clean out the seeds. If some seeds remain in the peppers, leave them - they will contribute to additional spiciness and visually decorate the preparation.

Step 2. Heat vegetable oil in a frying pan and place peppers in it. Fry, turning occasionally, until the skin darkens and the peppers themselves become limp.

Step 3. To prepare the marinade, mix honey, vinegar, salt in a saucepan, add bay leaf. Place on the stove and bring the liquid to a boil. Cook for a minute and remove from the stove.

Step 4. Place the peppers in a clean, dry, sterile jar along with the oil in which they were fried. Pour hot marinade over them.

Step 5. Close the jar with a hermetically dry, sterile lid and turn it in different directions so that the marinade mixes with the oil and is well distributed over all the peppers. We store the preparation in the refrigerator.

Bon appetit!

Marinated hot peppers in Georgian style for the winter

Georgian pickled peppers are a sweet and spicy appetizer with lots of herbs and garlic. Georgians serve this mixture with lobio and various types of meat. Men will especially enjoy this snack.

Cooking time: 40 min.

Cooking time: 20 min.

Servings – 2 l. Approximately prepared peppers.

Ingredients:

• Hot pepper – 2.5 kg.
• Salt - to taste.
• Vegetable oil – 250 ml.
• Granulated sugar – 3 tbsp. l.
• White wine vinegar – 500 ml.
• Bay leaf – 5 pcs.
• Garlic – 3-5 heads.
• Celery greens – 100 gr.
• Parsley greens – 100 gr.

Cooking process:

Step 1. Wash the peppers, dry them, do not cut off the tails.We cut each pepper on one side - this will help the marinade to be more actively absorbed into the pulp.

Step 2. Pour white wine vinegar into a thick-walled pan, add vegetable oil, add salt to taste and granulated sugar. Put in a bay leaf. Place the pan on the stove and, stirring constantly, bring the marinade to a boil.

Step 3. Immerse half of the entire volume of prepared peppers in boiling liquid and press the peppers to the bottom with a wooden spatula. Cook for seven to ten minutes. Turn the peppers periodically so that they cook evenly. After the specified time has elapsed, take out the peppers and transfer them to a dry, clean, deep container, and place the second half of the peppers into the remaining marinade. Repeat cooking in the same way. We take out the second portion of peppers and add them to the first. Save the marinade.

Step 4. Wash the parsley and celery, dry it and finely chop it with a knife. Pour the greens into the cooled remaining marinade and mix. Peel the garlic, wash it, dry it. Cut into thin slices. Place the garlic in the marinade with herbs and place on the stove. Bring to a boil. Cook for two to three minutes at a low simmer and remove from the stove.

Step 5. Pour the resulting marinade over the peppers. Let the mixture cool and put it in the refrigerator to soak for a day. After this, we place the peppers along with the marinade in dry sterile jars, roll them up with dry sterile lids and store them in the refrigerator.

Bon appetit!