5 best recipes for making pickled peppers in Armenian for the winter
Summer, autumn give us vegetables and fruits. It is necessary not only to enjoy them during the season, but also to close them for future use. In winter, they will pleasantly diversify our table, especially on holidays. Oriental cuisine offers interesting pickles with hot and sweet peppers. You can cook pickled bell peppers in Armenian. Fried paprika drenched in tomato juice or spicy marinade in water will not leave indifferent gourmets.
Features of marinating peppers in Armenian for the winter
In Armenian cuisine, the technology of preparation and dosage is strictly adhered to. To get a national dish, do not deviate from the technique.
Selection and preparation of products
Red paprika is used for salting. Large specimens are cut into large pieces, small fruits are placed whole. According to the recipe, when paprika is fried, they choose meaty varieties.
Garlic is thrown whole into conservation. Very large teeth are cut lengthwise into 2 parts.
How to properly prepare containers for the start of the process?
Banks are washed with soda, sterilized over steam, in the oven.
The most delicious cooking methods
There are many delicious recipes in Armenian cuisine. The paprika is covered with whole fruits, in pieces. It is boiled in a marinade or fried, and then poured with brine. Hot peppers are pickled, the finished product was named "Sheep Horn".
Armenian bell pepper whole
Prepare 5 kilograms of paprika. They are freed from stalks, seeds. Cilantro (100 grams), parsley (100 grams) are washed under running water. Spread out on a towel to dry.
For the marinade, boil 1 liter of water, add ½ liter of apple cider vinegar 6%, 250 grams of sugar, 100 grams of salt, ½ liter of oil.
From spices, throw 20 pieces of allspice with peas, the same amount of black pepper with peas, bay leaf - 7 pieces.
As soon as the marinade boils, the paprika is dipped in parts. After 5 minutes, take out, load the next batch. So until the fruits run out. While the vegetables are cooling, prepare 250 grams of garlic. The cloves are cut lengthwise into 2 parts.
Fruits are filled with herbs, garlic, put in layers in jars. The marinade is brought to a boil, the containers are poured over the shoulders, put to sterilize (half-liter jars - 10 minutes). Take out the containers, cork, turn upside down. No need to insulate. Vegetables are delicious, just eat your mind. Output - 15 half-liter or 7 liter jars.
Pieces option
The recipe uses the same ingredients when the paprika is cut into pieces. Only instead of parsley, they use 100 grams of celery. The greens give the marinade an exquisite zest. The chunks in butter are served as a winter snack.
With the addition of hot pepper
Thrill seekers will love the refined hot pepper recipe. It is cut into rings, added to the marinade.
Roasted peppers in Armenian
Paprika is washed and dried well. Prepare a frying pan, pour in a little oil and gradually fry whole fruits (500-600 grams) with tails. The skin is carefully removed.
Bay leaves, peppercorns are placed in sterilized jars at the bottom. Top with paprika. Each layer is sprinkled with chopped garlic, hot pepper, cut into rings.
In a half-liter jar, add 3 teaspoons of sugar, 1 tablespoon of 6% grape vinegar, 1 teaspoon of salt. Pour boiling water over, sterilize for 20 minutes. The containers are taken out, sealed with metal lids. It is not necessary to warm with a blanket.
Pickled pepper "Lamb's horn" in Armenian
An excellent addition to borscht is hot pepper marinated or "Lamb's Horn". 7 pods are prepared for a half-liter jar. They are washed under water and dried. Put on gloves and cut them into pieces. Place food in containers. Pour marinade on top. Bring five hundred milliliters of water to a boil, throw in 2 tablespoons of salt, 50 milliliters of apple cider vinegar 6%, 100 grams of honey, 2 bay leaves.
Banks are poured, set to sterilize for 15 minutes. The starting point starts from boiling water in a saucepan.
Storage rules
Blanks for the winter not only need to be made tasty, but also properly preserved. All sterilized pickles are stored at 20 degrees.
Preservation without sterilization is stored in the basement, refrigerator.
