TOP 10 easy recipes for making pickled hot peppers for the winter
Hot peppers have several additional names. You can often find references to chili or hot pepper - they mean the same thing. When canning hot peppers, their special taste characteristics are taken into account, pickled, dried or dried vegetables are prepared. For this, various conservation technologies are used. The shelf life of the blanks depends on the choice of cooking methods.
Content
- 1 The specifics of pickling hot peppers for the winter
- 2 How to choose and prepare vegetables
- 3 Preparing containers before starting the process
- 4 Homemade pickling recipes
- 4.1 The easy way with honey without sterilization
- 4.2 Chili peppers with onions in jars
- 4.3 Marinate hot peppers in vinegar in a cold way
- 4.4 Adjika with red pepper and jalapeno with tomatoes
- 4.5 Armenian-style pickled green peppers
- 4.6 Harvesting in tomato juice
- 4.7 Bitter pods in oil marinade
- 4.8 With squash and chili
- 4.9 Bitter pepper without vinegar
- 4.10 Pickled peppers in Korean
- 5 How and how much can you store?
The specifics of pickling hot peppers for the winter
Marinating is the most well-known method for preparing hot peppers. The main components of pickling are acids and table salt. They are responsible for inhibiting the development of microorganisms, and also allow you to preserve the workpiece for a long period of time. Additional components are selected for marinades, they improve the taste characteristics.
When pickling, use whole peppers, due to their small size, or cut into several parts, as indicated in the recipe.
Information! Small parts of the vegetable are marinated faster than whole ones.
How to choose and prepare vegetables
Protective gloves are used to select a vegetable so that bitterness does not provoke burns on the fingers. Whole, red, ripe specimens are chosen for pickling. They are washed before cooking, then dried with a dry towel.
Preparing containers before starting the process
For pickled hot peppers, prepare glass jars. They are washed, then sterilized. When preparing, take into account that the cans must be hermetically closed with suitable lids.
Homemade pickling recipes
The preparation of pickled peppers involves the addition of various components that affect the overall taste of the preparation. This marinade is suitable for family feasts in winter, it is used as an addition to the main course.
The easy way with honey without sterilization
To prepare 1 kilogram of pepper, take 150 grams of honey and 300 milliliters of vinegar. In order to marinate the parts of the vegetable, honey is poured onto the bottom, then whole, washed peppers are placed tightly, poured with vinegar. Close the lid tightly, shake, turn upside down, leave to marinate.
Chili peppers with onions in jars
Hot chili is taken in equal proportions with onions. The onions are fried until golden brown, and chopped chili is added to it. Fry over low heat until soft, then add chopped garlic, basil to taste. Salt, pepper. This mixture is stored in glass jars.
Marinate hot peppers in vinegar in a cold way
For the marinade, take vinegar, salt and sugar to taste. The components are boiled with water, then the prepared pepper is poured with cold marinade. Store with previous sterilization.
Adjika with red pepper and jalapeno with tomatoes
For adjika, they take the jalapeno variety. Calculation of ingredients:
- jalapenos - 3 pieces;
- Bulgarian - 3 kilograms;
- vegetable oil - 250 milliliters;
- garlic - 250 grams;
- tomato puree - 1 kilogram;
- salt, sugar, parsley.
All ingredients are crushed and gradually boiled over low heat, then poured with tomato. Salt, sugar and herbs are added to taste. After preparation, the mixture is poured into sterilized jars, tightened with lids.
Armenian-style pickled green peppers
4 kilograms of chopped green pod are covered with chopped garlic mixed with salt, covered with oppression and left to marinate for 12 hours. After that, the mixture is transferred to dry clean glass jars.
Harvesting in tomato juice
Tomato juice is mixed with vinegar according to the formula 3: 1. Cut slices are poured with this composition, boiled for 15-20 minutes. Then the cans with blanks are sterilized.
Bitter pods in oil marinade
250 milliliters of oil are heated with 10 garlic cloves, 100 grams of sugar, 100 grams of salt, 250 milliliters of vinegar. About 2 kilograms of chopped bitter pods are poured into the marinade, boiled. After that, the marinade is cooled.
With squash and chili
The squash is cut into strips, mixed with tomato slices. Season with a mixture of chili, garlic, salt and sugar. The ingredients of this salad are taken in arbitrary proportions - it depends on preference. The filling is prepared from vinegar 9 percent with water, taken equally.
Bitter pepper without vinegar
The wedges can be pickled in lemon juice and salt. This appetizer is prepared before consumption. It can be saved for the winter if it is double sterilized.
Pickled peppers in Korean
Marinade is prepared according to a separate recipe:
- water - 400 milliliters;
- vinegar - 70 milliliters;
- garlic - 1 head;
- salt, sugar - to taste.
The marinade is boiled, 1 kilogram of peppers are poured, and brought to a boil. The pickled vegetable is ready in 2-3 days.
How and how much can you store?
The workpieces are stored until winter only when they are sterilized and hermetically sealed with boiled lids. The shelf life of such canned food can be from 3 to 6 months.
Blanks without additional processing are stored on the lower shelf of the refrigerator for no more than 2 weeks.
