How to properly pickle hot peppers. Cold salting peppers for the winter

Pepper is one of the healthiest vegetables, which must be present in the diet of people of any age. It is rich in vitamins, minerals, and beneficial substances that protect our body from the penetration of dangerous infections and the development of many ailments. It is advisable to eat pepper not only in summer, but also in winter. So that you don’t have to spend a lot of money purchasing this vegetable out of season, we suggest you use our recipes for how to pickle peppers for the winter so that they retain all their beneficial properties.

Pepper is one of those vegetables that can be eaten in unlimited quantities without fear for your figure or the occurrence of an allergic reaction. But this is the case when we are talking about a fresh product. You still need to be able to prepare pickled peppers correctly so that they do not cause harm to the human body.

• Use only good fruits that are free from rot, dents and other types of spoilage. The better the quality of fresh vegetables, the better you will be able to prepare for the winter.
• Use peppers of different colors. This way you can not only achieve an amazing combination of flavors in a jar, but such a snack will also look much more appetizing.
• Select peppers so that they are at least approximately the same size. If you are going to pickle them whole, then the core and stalk do not need to be removed (you will only need to make a few punctures with toothpicks), but if you want to make something like a salad from different peppers, then first thoroughly rinse, clean and dry the fruits.
• Don't get fancy when preparing the brine. The main thing is that you choose the right combination of water and salt. These components will keep the pepper looking beautiful and make it crispy.

Now we invite you to consider several interesting recipes on how to pickle peppers for the winter so that they turn out tasty, juicy and appetizing.

How to pickle bell peppers: recipes

When it comes to bell peppers, it is assumed that sweet varieties of this vegetable will be used. Housewives every year come up with new recipes for how to pickle such peppers in jars so that their taste sparkles in a new way.

But still, the priority remains only a few options for preparing winter snacks from pepper, which are already considered classic:

1. Marinated sweet peppers with garlic:

• Take 5 kg of vegetables (remember that it is advisable to take peppers of different colors). Wash it, dry it, and then remove seeds and stalks. You need to cut the vegetables into equal long slices.
• Boil 1 liter of water. After it boils, add 50 ml of vinegar, 7 tbsp. sugar, 40 g salt. This will be the marinade with which you will pour the peppers. But first you need to blanch them in the same brine so that the skin can be easily removed.
• While the peppers are blanching, sterilize the jars (we recommend using liter containers), and place 5 cloves of garlic, cloves, peppercorns and bay leaves on the bottom of each (some also add currant leaves for flavor). You can also place a small piece of chili pepper in a jar (but this is not necessary; you can do this if you want to pickle spicy bell peppers).
• Place prepared peppers in each jar, fill them with marinade and roll up the lids. The workpiece can be lowered into the basement only after the cans are already cold.

By the way, this recipe can be prepared a little differently. You can cut off the stalks, clean the core and fill it with vegetable preparations from carrots, cabbage and herbs. It turns out very tasty. This preparation can be eaten in winter instead of salad with meat and any side dish.

1. Marinated bell peppers with onions in tomato paste:

• Take 1 kg of sweet pepper (again, we recommend taking vegetables of different colors so that the red pepper does not merge with the tomato paste). Prepare it for harvesting in exactly the same way as we described the procedure in the previous recipe.
• Cut 2 onions into half rings. Choose the largest fruits. Fry the onion in vegetable oil until it acquires a beautiful golden crust.
• Once the onion has acquired the desired color, add pepper to it. Fry it for 15 minutes.
• After this, add 2 tbsp to the saucepan with vegetables. tomato paste, 1 glass of water, and salt and pepper (spices are added solely to taste). Everything should simmer for 20-30 minutes.
• In 3 min. Before removing the saucepan from the stove, pour 1 tbsp into the vegetables. vinegar. After this, the workpiece can be transferred to sterilized jars (use half-liter containers) and rolled up with lids.

How to pickle hot peppers for the winter: recipes

We want to focus more of your attention on recipes for how to pickle hot peppers at home, because most often we use it only as a seasoning for some dishes and do not consider the vegetable as a complete product that can be eaten in the same way as Bulgarian pepper.

We have selected several interesting, in our opinion, recipes for pickling hot peppers, which are worthy of the attention of housewives involved in canning for the winter:

1. A simple recipe for pickled chili peppers (we will present the amount of ingredients per 1 liter jar):

• Take 300 g of hot pepper. Carefully cut each fruit on one side and use a teaspoon to remove the seeds.
• Place the peppers in a saucepan and pour boiling water over them so that the water completely covers the vegetables.
• After 15 minutes, the water will need to be drained (as a rule, during this time the seeds remaining in the pepper float to the surface, which we must remove).
• Be sure to sterilize the jar, put 1 bay leaf, 7 black peppercorns, 1 tbsp each on the bottom. coriander, salt and sugar.
• After this, put the pepper in a jar and fill it with 500 g of white wine vinegar and the same amount of boiling water. When the jar of pepper has cooled down, we lower it into the basement.

By the way, such hot pepper can be salted under a nylon lid, but it should be stored not in the cellar, but in the refrigerator.

1. Marinated hot peppers with honey:

• Take 300 g chili pepper. Leave them down for a few minutes. into boiling water, then remove from the water and pierce carefully with a fork or toothpicks.
• Sterilize a 1-liter jar, place spices (1 piece each) on the bottom: a clove of garlic, cloves, bay leaves, allspice, an umbrella of dill, a leaf of horseradish, currants and grapes.
• Place pepper on top of the spices.
• Prepare the marinade: boil 1 liter of water, add 1 tablespoon to it. honey, sugar and salt. After the marinade boils and all the ingredients are dissolved in it, pour it over the pepper, to which immediately add 1 tsp. vinegar, and roll it up with a lid.

1. How to pickle hot peppers in Georgian:

• Take 1 kg of hot salted pepper “Tsitsak” (this is the kind of pepper salted for the winter by residents of the Caucasus). You need to wash it, dry it and leave it in a warm place for several days so that it loses its shape a little (let’s say, wilt).
• After a few days, pierce each pepper with a fork.
• After this, put the peppers in the pan. Cover it with chopped garlic (you will need to chop the whole head) and dill with parsley (you need to use a bunch of each type of greenery).
• Fill the pepper with a saline solution prepared using 1.5 liters of water and 3 tbsp. salt. Cover the pepper with a lid and leave to salt for 2-3 days (as a result, the green tsitsak should turn yellow).
• After the specified time, squeeze the pepper so that all the brine drains from it. Place it in a sterilized jar and fill it with fresh brine, which must be prepared in exactly the same way.
• All that remains is to roll up the pepper with a lid and lower it into the basement.

Hot peppers will always find use in cooking. Even if you don’t want to eat it in its pure form, you can add it to any dish, and it will still be very tasty.

We hope that our options for pickling peppers will help you out in the kitchen and help replenish your winter supplies in the cellar. We wish you inspiration and patience, as well as imagination, because it can change the recipe and turn an already tasty and healthy preparation into a real culinary masterpiece!

Video: “Pickled peppers”

For the winter, you can prepare not only jams, juices and compotes. Pickled vegetables have excellent taste. Pepper is ideal for this purpose. There are many options for preserving bell peppers, but we suggest preparing an original savory appetizer - salted hot peppers.

At first glance, it may seem that one should not expect a rich taste from such a preparation, much less benefits for the body. But this is not at all true; after the salting process, the pepper will not be as bitter as when fresh. In addition, such a product will improve digestion, greatly increase appetite and become a natural pain reliever - it will help relieve chronic pain.

If you like spicy snacks, then you don’t need to limit yourself to this product. Prepare salted hot pepper for the winter and use it as a seasoning for main dishes. This preparation will be a godsend for every housewife, since it is thanks to salted pepper that each prepared dish will acquire a piquant and rich taste.
Salting hot peppers is quite simple; you will need simple and affordable products, and, in particular, the pepper itself and salt. Try creating a snack using the recipe below, you will be pleased with the result.

Recipe for pickling hot green peppers

Ingredients:

• 1 kilogram of hot pepper;

Pepper is a vegetable unique in its properties, which should certainly be in every person’s diet. It is rich in beneficial substances that protect the body from all kinds of infections and strengthen the immune system. When preparing pickled peppers for the winter, various herbs, horseradish and garlic are added, which enhance and highlight its taste. Hot peppers are pickled, fermented or infused in a saline solution.

Pickling hot peppers

Canning hot peppers can be done as an independent dish or as a seasoning. For one liter jar, take 250 grams of hot chili pepper. Ingredients:

• Coriander and cloves - 1 tbsp each. l.
• Peppercorns – 5 pcs.
• Bay leaf – 2 pcs.
• Garlic – up to 5 cloves.
• Water – 1 l.
• Salt, sugar - to taste.

For the marinade:

• 0.5 liters of white wine vinegar.
• 0.5 liters of water.

The stalk is removed from each pod and cut on one side. The seeds are cleaned so as to avoid damage to the edges and walls of the pepper. It can also be cut into circles without removing the core.

When cutting fruits, you should wear rubber gloves, since the released juice can irritate the skin on your hands, leading to the formation of ulcers.

The prepared peppercorns are placed in a pan of boiling water so that the water covers them completely, and boil for up to 15 minutes. Then all the water is drained. Place black or allspice peas, bay leaves, coriander, salt and sugar on the bottom of a sterilized jar. Pepper pods go on top. The products are poured with marinade brought to a boil. The container is tightly closed with a lid.

Vinegar in any recipe can be replaced with citric acid or juice squeezed from lemon.

Hot pepper “Georgian style”

You will need 950 grams of hot vegetable. When using multi-colored pods, the appearance of the jar with pickles changes; it will be bright and rich. The washed peppers are dried and left warm for a couple of days. It should become soft. Ingredients:

• Parsley – 30 gr.
• Dill – 50 gr.
• Celery – 50 g optional.
• Garlic – 1 head.
• Water – 1.5 liters.
• Salt – 2 tbsp.

Each pepper is pierced with a knife or fork, and all the fruits are placed in a pan. Add chopped garlic, chopped parsley and dill on top. Vegetables laid using this method are poured with a chilled saline solution. To prepare it you will need:

• Water – 1.5 l.
• Salt – 3 tbsp. l.

Vegetables are salted in a covered pan for 3-5 days. Additionally, they should be pressed under pressure, then the pepper will absorb more salt. After a while, all the brine is drained; you can use a colander for this. The strained fruits are placed in a sterilized jar, filled with the same but freshly prepared brine and closed with a seaming or plastic lid.

Georgian-style pickling does not undergo additional cooking or sterilization and is stored in the refrigerator. You can add white or cauliflower to the recipe. The amount of ingredients increases in proportion to the weight of the cabbage.

Armenian recipe

Three and a half kilograms of red hot pepper are washed and the core seeds are cleaned. To do this, you can make one longitudinal cut if the pods are thin. If the peppercorns are large, they should be divided lengthwise into several slices. Scalded with boiling water or blanched for 2-3 minutes, they are peeled. If you do not remove it, the skin itself will separate in the preserved jar and will interfere with eating the salad. Five cloves of garlic are cut in half.

To prepare the marinade, add to 0.5 liters of boiling water:

• Sunflower oil – 500 ml.
• Table vinegar 6% or 9% - 100 ml and 60 ml, respectively.
• Sugar – 7 tbsp. l.
• Salt – 4.5 tbsp. l.

The brine must be stirred constantly until the salt and sugar are completely dissolved. The prepared pepper is dipped into the resulting marinade and cooked for 2–3 minutes. It is necessary to ensure that the pods do not overcook, but remain dense. Place slices of chopped garlic at the bottom of sterilized jars. Pepper pods are placed tightly on top of them.

The boiling marinade is poured into the container up to the neck. Marinating peppers in Armenian style does not require additional sterilization. The jars are hermetically sealed, turned upside down and wrapped until completely cool, and then placed in a cool place.

Cold cooking method

To quickly pickle hot peppers, use the following ingredients:

• Fresh parsley – 20 gr.
• Green dill – 30 gr.
• Garlic heads – 20 gr.
• Hot pepper – 1 kg.
• Cooked non-iodized salt – 55 gr.

The greens are not very finely chopped, placed in sterilized jars and garlic is added. You can add whole cloves. The rest of the container space is filled with washed, dried, cored hot peppers. If the pods are placed in a container, then the filling can be done in layers, alternating peppers with herbs.

For a salty marinade, dissolve two tablespoons of non-iodized table salt in a boiling liter of water. The cooled solution is poured into jars with vegetables and rolled up. Small barrels can be used as containers. To store cold-cooked rolls, place them in a cool place or refrigerator.

Spicy chili in tomato sauce

Meat or fish dishes are complemented with a simple spicy dressing of hot peppers in tomato sauce. The following ingredients are used to prepare it:

• 200 g peeled pods.
• 1 glass of vegetable oil.
• 500 ml of tomato juice or paste diluted with water.
• Salt and sugar to taste.

Pepper pods are freed from the stalk and core with seeds. Wash thoroughly under running water so that no grains of sand remain in the folds and uneven surfaces.

Vegetable oil is heated in a frying pan, and the prepared vegetable is poured into it. Each pepper is fried on all sides until slightly softened. To speed up the process, processing can be done in an oven, which is preheated to 180 degrees.

Baked or fried pods are placed in sterilized jars. The density of filling the container with pepper can be adjusted independently. Fill the remaining volume with boiling dressing. To prepare it, add salt and sugar to tomato juice or paste and bring to a boil. With constant stirring over medium heat, the required amount of water evaporates. The dressing acquires a thick consistency and piquancy.

After filling, the hot jar is closed or rolled up with a lid. Wrap yourself in a warm “fur coat” and leave until completely cooled. Store in a cool, dark place or refrigerator. This recipe can be used to prepare sweet bell peppers.

Cold salted peppers are prepared for the winter. It will look original and appetizing next to any meat dish, it can be added to salads, and the festive New Year's table with such an appetizer will become even brighter and more beautiful, warming you in the winter frost.

How to pickle whole bell peppers for the winter

Salted bell peppers will be an excellent side dish for the main dish and a spicy, original appetizer on the winter table. Below is a simple step-by-step recipe for salting whole bell peppers in jars for the winter.

Advice: According to this recipe, peppers can be salted whole, with tails and seeds. This will prevent the delicious aromatic juice and marinade from leaking out of whole peppercorns.

Cooking time: 60 minutes

Number of servings: 60

Energy value

• calorie content: 238.59 kcal;
• fats: 17.07 g;
• proteins: 0.67 g;
• carbohydrates: 21.18 g.

Ingredients

• sugar - 500 g;
• vinegar - 400 g;
• vegetable oil - 500 g;
• salt - 3 tbsp. l;
• bell pepper - 1.5 kg.

Step-by-step preparation

1. Wash each pepper thoroughly, place it in a saucepan and pour in enough cool water to completely cover the vegetables.
2. After waiting for it to boil, remove the pepper from the water. It should be blanched, but not soft. Place sweet peppers in pre-sterilized jars.
3. Prepare a marinade from the water in which the peppers were blanched. To do this, add salt, sugar, butter and put the solution on the stove.
4. Vinegar should be added to the brine just before boiling.
5. Pour the boiled marinade over the sweet peppers and seal.
6. Turn the canned food upside down and wrap it in warm material until it cools completely.

Important: You can try the salted pepper in about a month. Until this time, store the preserves in a cool place.

How to pickle hot peppers under a nylon lid

Try preserving salted peppers for the winter using a cold method under a nylon lid. This savory appetizer is sure to please spicy lovers.

Interesting: Scientists have proven that hot pepper promotes the production of endorphins in the body - hormones of joy, happiness and pleasure. They reduce stress and help cope with insomnia.

Cooking time: 30

Number of servings: 20

Energy value

• calorie content: 125.57 kcal;
• fat: 0.66 g;
• proteins: 6.57 g;
• carbohydrates: 26.27 g.

Ingredients

• hot pepper - 1 kg;
• parsley - 10 g;
• dill - 20 g;
• garlic - 15 g;
• salt - 100 g;
• water - 1 l.

Step-by-step preparation

1. First, prepare the jars. To do this, wash them with soda and sterilize them by placing them in boiling water for 10 minutes.
2. Place a pot of water on the fire and wait until it boils. Dissolve salt in it and cool.
3. Place garlic and herbs in the bottom of the prepared jars, and then well-washed hot peppers.
4. Pour the cooled brine into jars with chili peppers, cover with washed nylon lids.
5. Store in the cold for later storage.

Cold salted peppers for the winter under a nylon lid are ready. This preparation should be stored in the refrigerator, and will be ready to eat within a few days.

How to pickle ram's horn peppers for the winter

The “ram's horn” pepper variety differs from its relatives in appearance. It is about 20 cm long and curved in shape. Once ripe, it acquires a rich red color. Peppercorns have a strong aroma, a special pungent taste and a soft aftertaste. A recipe with a step-by-step description will help you prepare such a fiery, original snack.

Cooking time: 30 minutes

Number of servings: 20

Energy value

• calorie content: 88.4 kcal;
• fat: 0.34 g;
• proteins: 0.68 g;
• carbohydrates: 23.4 g.

Ingredients

• hot pepper – 1 kg;
• garlic - 1 head;
• horseradish root – 10-15 cm;
• horseradish leaf – 1 pc.;
• dill umbrella – 1 pc.;
• black peppercorns – 5 pcs;
• bay leaf – 1 pc.;
• salt – 3 tbsp. l.

Step-by-step preparation

1. Wash the pepper pods, peel the garlic, horseradish root. Be sure to pierce each pepper in several places with a toothpick.
2. We sterilize jars in any way convenient for you.
3. Place spices and aromatic herbs at the bottom of the jar.
4. Place peppercorns and a horseradish leaf tightly but neatly on top. Pour salt into jars.
5. Fill the preparations with water from the tap. Close the lids and shake several times to dissolve the salt. Add water if necessary..
6. We leave the jars with the preparations on a tray at room temperature for fermentation. There is no need to tightly close the jars with lids. Shake the jars periodically. If the brine becomes slightly cloudy, this is normal.
7. After 5 days, we roll up the lids of the containers and hide them in the cellar.

Note: The aromatic, fiery appetizer is ready, but it is advisable to eat it only after 2 months, so that all the vegetables have time to be saturated with the marinade.

Salted peppers in jars are very easy to prepare and do not require special preparation or hard-to-find ingredients. Even an inexperienced housewife can easily cope with such detailed recipes for pickling peppers, and having prepared a simple version of the snack, you can experiment in the future: improve, change or supplement the recipes to your taste.

The discoverer of hot pepper is Columbus. It was he who first brought it to Europe from his long travels. Over the six thousand years that have passed since the plant was domesticated, a wide variety of varieties have been developed.

The plant has become widespread due to its many healing properties, beautiful appearance and bright taste. Hot pepper dishes will appeal to lovers of spicy food.

The vegetable used as a seasoning is ideal for meat dishes; it is impossible to do without it when preparing dishes of Mexican, Indian, Asian and Caucasian cuisine.

Beneficial properties of hot pepper

Hot pepper, due to its many beneficial properties, has become widespread in various areas of human life.

Areas of application:

1. Cosmetology. Various product extracts and essential oils are used in this area. Thanks to its irritating properties, it promotes hair growth and strengthening. Helps get rid of cellulite, so it is often added to massage creams and body wraps.
2. Pharmaceuticals. Due to its warming properties, it is used in the manufacture of various ointments and plasters for external use, for example, in the treatment of radiculitis.
3. Ethnoscience. Due to the high content of vitamins, especially vitamin C, it is used as a prophylactic during the ARVI epidemic season. The fruits are used to increase appetite, improve the functioning of the gastrointestinal tract, and the presence of vitamins C and P helps cleanse blood vessels.

Contains lycopene, regular consumption of which reduces the risk of developing cancer. In addition, the product accelerates metabolic processes in the body and promotes weight loss. It has a beneficial effect on the nervous system, has a mild analgesic effect, and promotes the production of endorphins.

Types of hot pepper

The plant is represented by five domestic and twenty-six wild species, which together number about three thousand varieties.

Depending on the capsaicin contained in the composition, pepper varieties are usually divided according to the Scoville heat scale.

According to which, the indicator 0 points belongs to sweet bell pepper. The “Dragon’s Breath” variety, bred by a British gardener, was recognized as the most burning, with a score of 2,500,000 points.

Plant varieties are divided into main categories:

• Chinese hot peppers have the strongest spicy taste.
• Habanero varieties also have a bright, pungent citrus taste and are used to make sauces and dishes in Mexican cuisine.
• Trinidad, this category unites plants with unusual fruits, having a moderate pungent taste and fruity notes, used to prepare various sauces and adjika.
• 7 Pot, combines peppers with an original pod shape, the fruits have a fruity aroma and a fairly pungent taste.
• Jalapeño, a group of plants characterized by a moderately hot, spicy, slightly sour taste. The fruits have an elongated shape and a greenish color; when ripe they turn red or yellow, suitable for home cultivation.
• Cayenne peppers are low-growing plants whose fruits are yellowish or red in color and have a hot or fiery taste.
• Chili plants have berry-shaped fruits with a moderately hot or pungent taste.
• Bush peppers have juicy small red fruits.

Let's celebrate! The plant is widely loved by gardeners for its relative unpretentiousness, because it can even be grown in a pot on a windowsill. The SHU value is indicated on the package with seeds; the higher it is, the sharper the fruits of the grown plant will be.

How to select and prepare a product for preservation?

The preservation process will help preserve the beneficial properties of the product for a long time, while somewhat reducing its pungency.

Canned pods go well with meat and fish dishes, and are also a good snack for vodka. The preservation process preserves its color, thanks to which this vegetable will decorate any holiday table.

For preservation, you should choose smooth pods without any damage; however, if the whole pod is placed in a jar, you should select fruits of the same size. You can create a composition from fruits of different colors, or make monochrome canned food.

The pod itself can be preserved as a whole, but it is not necessary to cut off the tail. Or cut it in any way: rings, half rings, segments, and for harvesting it can also be twisted in a meat grinder along with the seeds. It is worth remembering that seeds increase the pungency of the prepared vegetable.

Note! To preserve fruits, they must be thoroughly washed and dried. Some recipes involve heat treatment of the product by frying or stewing. Since this is a hot and pungent product, it should not be prepared in large quantities.

How to grow more crops?

Any gardener and summer resident is pleased to receive a large harvest with large fruits. Unfortunately, it is not always possible to obtain the desired result.

Plants often lack nutrition and useful minerals

It has the following properties:

• Allows increase productivity by 50% in just a few weeks of use.
• You can get a good one harvest even on low-fertility soils and in unfavorable climatic conditions
• Absolutely safe

Hot pepper for the winter - recipes

Pickled hot pepper

Product set:

• hot red pepper in the amount per 1 liter jar,
• water 1 l.,
• table salt, preferably “Extra” grade 1 tbsp. without a slide,
• vinegar 9% - 1 tbsp, or vinegar essence 70% - 1/3 tsp,
• sugar 1 tbsp. no slide.

Spices (optional):

• garlic 2-3 cloves,
• currant and cherry leaves,
• dill, horseradish, sweet peas, cloves;

Cooking technology:

1. Wash and dry the required number of pods.
2. Wash the jar and lid with laundry soap and soda, then sterilize them in a convenient way, for example, steam, in the oven or microwave. It is better to prepare two lids in case one gets damaged when sealing.
3. Prepare the marinade. To do this, mix water, salt, sugar in a saucepan and bring to a boil.
4. Place the washed pods in a container and add spices.
5. Pour boiling marinade into the jar for 5 minutes. Then pour into a saucepan, bring to a boil, and pour the mixture again for 5 minutes. Repeat the procedure three times.
6. Add vinegar to the container filled with marinade and cover with a lid.
7. Turn the jar over, wrap it in a warm blanket, and leave to cool.

Stuffed hot peppers

Required ingredients:

• round hot peppers – 30 pieces, preferably large, with a total weight of approximately 1.3 kg,
• wine vinegar – 1 liter,
• canned tuna 3 pieces,
• total weight of tuna is about 500 g.,
• olives or capers - 1 jar,
• vegetable oil,
• spices: 3 cloves garlic, basil.

Cooking technology:

1. Wash, dry the vegetables, remove the core and seeds.
2. Pour vinegar into a saucepan and bring to a boil.
3. Blanch the pieces in boiling vinegar for 3-4 minutes, then remove them and dry them.
4. In a separate container, mix canned tuna, finely chopped olives or capers.
5. Fill the pieces tightly with the tuna mixture.
6. Place in a container, add garlic cloves and basil.
7. Pour in oil and close with a lid.
8. Store in a cool, dark place for no more than six months.

Stories from our readers!
“I am a summer resident with many years of experience, and I started using this fertilizer only last year. I tested it on the most capricious vegetable in my garden - tomatoes. The bushes grew and bloomed together, they yielded more than usual. And they did not suffer from late blight, this is the main thing.

Fertilizer really gives more intensive growth to garden plants, and they bear fruit much better. Nowadays you can’t grow a normal harvest without fertilizer, and this fertilizing increases the amount of vegetables, so I’m very pleased with the result.”

Armenian hot pepper

Required ingredients:

• red pepper 1 kg.,
• water 1l.,
• salt 1.5 tbsp. without a slide,
• garlic 5 cloves,
• vinegar 9% - 4 tbsp, if vinegar 6% - 7 tbsp,
• 50 grams of greens: parsley, dill, celery.

Cooking technology:

1. Thoroughly rinse and dry vegetables and herbs.
2. Bake the vegetables in the oven until soft at a temperature of 150-190 degrees.
3. Finely chop the garlic and tear the herb leaves, discarding any rough stems.
4. Mix water, vinegar, salt in a saucepan, bring to a boil and cool.
5. Arrange the pods, garlic, and herbs in layers.
6. Fill the container with the prepared mixture and place under pressure at room temperature for 3 weeks.
7. Cover the jars with a lid and store in the refrigerator.

Pickled hot peppers without sterilization

Required ingredients for a 700 gram jar:

• hot pepper 300 gr.,
• water 600 ml.,
• sugar 2 tbsp,
• salt 1 tsp with a slide,
• vinegar 9% - 50 ml.,
• spices (optional): 2-3 cloves garlic, currant and cherry leaves, dill, horseradish, sweet peas, cloves;

Cooking technology:

1. Wash and dry the vegetables thoroughly.
2. Prepare a marinade from ½ part water, sugar, salt and vinegar, bring to a boil.
3. Wash the jar with laundry soap and soda, then sterilize it in a convenient way, for example, steam, in the oven or microwave.
4. To boil water.
5. Arrange the garlic in the taruspices and place the pods.
6. Pour boiling water over the workpiece for 15 minutes, drain the water.
7. Pour the boiling marinade over the workpiece.
8. Cover with a lid or roll up.

Pickled hot peppers with honey

Required ingredients:

• chili pepper 2 kg.,
• water 0.5 l.,
• table vinegar 0.5 l.,
• sugar 2 tsp,
• linden or flower honey 2 tsp,
• salt 4 tsp. no slide.

Cooking technology:

1. Wash and dry vegetables thoroughly.
2. Wash the jar and lid with laundry soap and soda, then sterilize it in a convenient way, for example, steam, in the oven or microwave.
3. Prepare a marinade from water, salt, sugar, honey and vinegar, bring to a boil, simmer for 2 minutes.
4. Place the peppers in a container; it should be filled tightly, but the peppers should not be squeezed.
5. Pour boiling marinade and roll up.
6. Roll up the lid

Pickling hot peppers

Required ingredients:

• hot pepper 1 kg, for beauty you can use multi-colored pods,
• salt 1 tbsp. with a slide or 40 gr.,
• drinking water 1 l.,
• garlic 4 cloves,
• herbs for pickling: currant leaves, cherry leaves, dill, horseradish roots or leaves.

Cooking technology:

1. Wash the pickling container thoroughly;
2. Wash and dry the pods and herbs;
3. Boil water over a fire, dissolve salt in it, let cool to room temperature.
4. Line the bottom of the container with half of the available herbs, add horseradish and garlic.
5. Prick the vegetables several times with a fork near the stem.
6. Place the pods in a container, cover with the other half of the green leaves and pour in brine.
7. Place under pressure in a cool, dark room for 2 weeks.

Methods for drying hot peppers

In order to properly dry the fruits of the plant, you must follow some rules:

• Vegetables must be carefully sorted and inspected for integrity of the peel. Pods that have stains, bruises, or defects cannot be dried.
• The fruits can be dried whole; to do this, select pods of the same size and color. You can cut the fruits into cubes; this method saves space and reduces drying time.
• When working with pepper, you must use rubber gloves and avoid contact with eyes. Also, avoid touching your face.
• To air dry the pods, you can use a thread and a needle. To do this, capsicum is strung on a thread and hung in a well-ventilated room. The fruits should not touch each other. They are left in this position until completely dry. If the vegetable is cut into cubes, then it should be evenly distributed in one layer on sheets of paper for 7-12 days. Several times over time it is necessary to move and shake the chopped vegetables and change the paper.
• To dry in the oven, the cut-up sticks are placed on a baking sheet and left to dry completely with the door ajar. The oven temperature should not be more than 60 degrees, drying time is about 5 hours.

If the capsicum has a bright intense color, a brittle and brittle structure, this indicates that it is dried. The chopped sticks can be ground into powder and stored in a glass container.

Good to know! Hot pepper is a wonderful plant, the fruits of which contain a large amount of useful substances and vitamins. A properly preserved product is a wonderful appetizer for any meal, especially in winter.