Recipes of pickled bitter pepper Tsitsak in Georgian for the winter

Hot peppers are rarely covered for the winter. This is mainly done by those who like very fatty and hearty dishes. The snack described below has a unique property: it improves the taste of many foods. Real gourmets always have a couple of cans of pickled peppers on hand. These small pods differ from their counterparts by their extraordinary juiciness. There are several ways to cook at home.

The benefits of pepper and contraindications for use

The words that pepper is the king of vitamins are on everyone's lips. This is due to the fact that this particular vegetable holds the record for the content of vital vitamin C. In addition, pepper is full of many vitamins, beta-carotene, potassium, iron, phosphorus and choline. According to scientists, replenishment of the daily intake of vitamin C is possible by eating 30-50 grams of hot pepper.

Despite the extremely useful composition of the vegetable, many are of the opinion that this product is harmful. It should be noted that this is wrong. The consumption of chili in small quantities will have a positive effect on the circulatory system and respiratory organs. A small pepper is also useful for people suffering from high myopia and who want to get rid of extra pounds: Tsitsak is an active "fighter" with cholesterol.

Bitter pepper is also useful for beauty. Improving hair growth, strengthening hair follicles, fighting cellulite - all this is within the power of pepper.

It is an active stimulant of the hormone of happiness - endorphin. Due to its increased production, the work of the immune system improves, stresses pass, and pain sensations decrease.

Tsitsak also has contraindications. First of all, it should be excluded from the diet for people suffering from high blood pressure. You can not indulge in spicy dishes and people with diseases of the gastrointestinal tract, liver, prone to allergies and pregnant women.

All categories of gourmets should be careful when consuming Georgian pickled peppers during the hot season.

Georgian bitter pepper recipe

Georgian cuisine is very original in the choice of seasonings and spices. Representatives of this nationality are well versed in appetizers, including spicy ones, and know how to cook them. Pepper, pickled in Georgian style, is in almost every home. You can learn from the Georgians how to cook it correctly.

To cook Georgian Tsitsak pepper, you should have the following ingredients on hand:

• 2.5 kilograms of hot pepper;
• a lot of celery and parsley;
• 4 - 5 pieces of bay leaves;
• 150 - 170 grams of garlic;
• 0.25 liters of vegetable oil;
• 3.5 tablespoons of salt;
• 3 tablespoons of sugar;
• 0.5 liters of table vinegar.

Take a look also

Recipes for pickling cucumbers with honey for the winter

To preserve pepper for the winter in Georgian should be as follows:

1. Preparing the pods for pickling. To do this, it is necessary to cut them at the base so that the brine quickly penetrates into all parts.
2. Cooking the marinade. In a saucepan, mix water, vegetable oil, sugar, salt. Vinegar, laurel are added to the mixture, and everything is brought to a boil.
3. Cooking pods. They should be immersed in boiling brine and boiled for 6 to 8 minutes, stirring constantly and turning over. This will ensure even cooking and soaking. After the specified time, the fruits should be put in a bowl or sieve and allowed to drain.
4. Saturation of salted marinade with spices. After the fruits are removed, it is necessary to turn on the stove on which the marinade is cooked again. Finely chopped fragrant herb is added to it: parsley, celery, garlic, after which the mixture is boiled again.
5. Conservation. The boiled marinade must be used immediately for its intended purpose. Peppers are poured into a large bowl. The container should be filled to the very edges so that no air remains. Oppression should be put at the top.
6. Pickling. The workpiece is placed in the refrigerator for 24 hours, after which the pods are laid out in jars and sent to storage in a dark, cool place.

All pickled vegetables are very popular in Georgia. Bitter pepper Tsitsak, pickled for the winter in Georgian style, was no exception. Pepper can be stored for several months. Men love this recipe very much.

The appetizer goes well with dishes such as lobio, all types of meat (pork, beef, lamb). Canned peppers are good for adding to soups, pilaf, meat dishes. Salting it quickly and easily.

Roasted hot peppers

Chili, pre-fried before canning, is a great appetizer and a great addition to all meat and fish dishes. The cooking process is simple and straightforward. The Georgian version of the dish is characterized by light pungency and sweet and sour marinade, in which pickles are prepared.

Take a look also

How to preserve crispy Chinese long cucumbers for the winter and is it possible

Before marinating fried chili, there are a few things to pay attention to:

1. For frying before canning, choose varieties with good meatiness.
2. Using pods of different colors, you can get an appetizer that is not only tasty and original, but also beautiful.
3. To preserve the taste and real aroma, it is recommended to fry the whole fruit without removing the seeds or cutting off the stalks.
4. For frying, use a large amount of refined sunflower oil, otherwise the fruits will burn.
5. In some cases, housewives pre-bake the peppers in the oven before frying them.

To prepare fried salted peppers you will need:

• 15 bitter fruits;
• 5 tablespoons of honey;
• 0.08 liters of table vinegar;
• a head of garlic and a bunch of parsley;
• sunflower oil.

We preserve in this order:

1. Prepare the peppers. It is better to cut the tails to a length of 1.5 - 2 centimeters, it is better to leave the seeds. The pepper should be dry because it splashes a lot when placed in hot oil. In addition, under the pressure of steam, Tsitsak can crack.
2. Peppers should be fried. This is done in a large amount of vegetable oil. Fry until a crust appears, if you have a grill, you can use it. This option is the best because it allows you to cook fried Qicak without using a lot of oil.
3. Cooking the marinade. Garlic, honey, herbs and vinegar are added to the oil left over from frying. Pouring pepper with this mixture, it should be remembered that pepper should be infused for the winter in Georgian style for at least a day. If there is not enough brine, you can dilute it with boiled water.
4. After the time has elapsed, the fruits are laid out in banks and sent to storage in a cool place.It is better if it is possible to store the blanks in the refrigerator.

Regularly harvesting hot peppers for the winter, you can be sure of maintaining immunity, good mood and strong health.

If traditional recipes start to get boring, you can always come up with options. For example, part of the volume of a jar can be filled by pickling bell peppers in it for the winter.