TOP 11 recipes for how to pickle hot peppers at home for the winter

Most often, chili is used to prepare hot spices that give dishes and all kinds of vegetable preparations a special, interesting taste. Fans of spicy food are encouraged to pickle pepper in order to enjoy an excellent snack in winter. Chili blanks are especially popular in the Caucasus. There it is served with various traditional dishes such as khachapuri, barbecue and much more. Let's talk in detail about how to salt hot peppers correctly.

Features of salting hot pepper for the winter

The experience of many housewives shows that the most suitable varieties for pickling are fleshy. These include the Vizier, Astrakhan or Wit. Each of them is tasty, juicy and spicy in its own way..

Preparation of raw materials

Preparing the pepper for salting requires the removal of the tails, and the seeds, in general, are not touched. When combined with ginger, herbs, honey and sugar, chili peppers add a spice to the meal.

On a note! A particularly interesting taste is observed in preparations from Bashkir, chilli, or in combination with sweet bell peppers. The fruit color palette is yellow, red and green.

Preparation of containers

In order to salt chili well and ultimately get a delicious snack, you must follow several rules. First of all, this is the preparation of the ingredients themselves, and the second is the sterilization of cans.

How to salt hot peppers correctly?

The cold method of preparing pepper at home means that the finished dish is stored strictly in the refrigerator. With the hot method, the jars are first sterilized, then rolled up. Today there are a sufficient number of cooking recipes.

Simple salting in cold water

The bitter pepper, by itself, is quite hot, and the taste of the preparation turns out to be appropriate. For salting it in a cold way, you will need water, peppers, not iodized coarse salt.

Cooking method:

1. The peppers are washed, the tails are removed.
2. After they are pierced in the middle, above and below.
3. Place in a saucepan or other sterilized container.
4. A salt solution (saturated) is prepared, the water is heated to speed up the process.
5. Cool the finished solution and pour it completely into jars (pots), put oppression and a towel on top.
6. Remove to a warm, dark place for 7-9 days (during this time, the workpiece will be well salted and fermented).
7. Close and store in a cool place.

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Salted hot peppers in Armenian

Tsitsak - this is the name this blank recipe bears. This is due to the fact that during its preparation, green pods are often used, which are not very burning.

For salting you will need:

• 250 grams of salt;
• 5 liters of water;
• 6 garlic cloves;
• greenery;
• 3 kilograms of peppers.

How to salt properly:

1. Drying for two days.
2. Brine preparation.
3. Rinsing peppers, herbs and garlic (partially spread the last two on the bottom of a plastic pan, then add chili and pour over the prepared brine).
4. Put a plate on top and bend for a couple of days.
5. Store in the refrigerator only after wringing out in a colander and add brine again.

Hot pepper in Georgian

You will need:

• 20 grams of salt;
• honey (35 grams);
• vegetable oil;
• one kilogram of peppers;
• bay leaf (two pieces);
• 4 cloves of garlic;
• vinegar (230 milliliters);
• greenery.

Preparation:

1. Chili, greens are washed (the last is finely chopped).
2. Garlic is peeled and chopped.
3. Make an incision at the base of the pod;
4. Place salt, vinegar, leaf, oil and sugar in a saucepan and boil, and then add peppers.
5. Place the finished workpiece entirely in a container, along with it - herbs, garlic, pour the marinade.
6. Keep cold.

With garlic and dill

Ingredients:

• three tablespoons of olive oil;
• salt;
• dill and garlic;
• wine (dry white, 100 milliliters);
• vinegar (apple cider, two teaspoons);
• spices - taste;
• pepper - ground black;
• 300 grams of pepper.

Preparation:

1. Chop the garlic.
2. Chop the dill.
3. Put the previous ingredients in the container and add salt and ground pepper.
4. Rinse peppers, remove seeds.
5. Grease a frying pan with oil, put peppers and fry.
6. Allow the finished workpiece to cool.
7. Pour the spices into the same frying pan, heat them up and filter.
8. Fill the peppers with dill and garlic.
9. Place in a container and cover with wine, vinegar, oil.
10. Keep cold for 24 hours.

Spicy chili in tomato sauce

Ingredients:

• sugar (55 grams);
• garlic (35 grams);
• vinegar (9% - 150 milliliters);
• bay leaf (five pieces);
• chili (one kilogram);
• tomato juice (three liters);
• vegetable oil (80 grams);
• ground black pepper.

How to cook:

1. Mix the juice with salt, bay leaves, ground pepper and boil.
2. Add rinsed chili and boil too (15-20 minutes).
3. Grind the garlic cloves, put the resulting mass in a saucepan and pour oil there.
4. Boil, add vinegar.
5. Reduce fire.
6. Place the finished snack in the desired container along with tomato juice.
7. Close the lid tightly.

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With honey

All that is needed to prepare a blank according to such a recipe is vinegar (two liters), chili (one and a half kilograms) and honey (six tablespoons).

Rinse the pods, remove the tails and seeds (optional). In order to protect hands and skin from burns, it is recommended to carry out all operations with disposable gloves. Chop chili (whatever). Put honey (1 teaspoon) in a jar and put the slices tightly in it, then add honey again. Pour vinegar and roll up the jar.

With aromatic herbs

All you need is garlic (half a kilo), chili (two kilograms), salt, saffron, and suneli hops (to taste).

Chop chili and garlic with a meat grinder, add aromatic spices, salt and place the prepared mixture in an airtight container for further storage in the refrigerator. Eat the appetizer with mayonnaise sauce (optional).

Hungarian

Ingredients for preparation:

• chili - half a kilo;
• tomatoes - 3 pieces;
• salt, sugar, dried paprika (20-30 grams);
• vinegar (15 milliliters);
• oil (vegetable - 200 milliliters);
• onions (2 pieces);
• garlic.

Rinse some ingredients, remove the seeds. Chop onion, garlic and add oil to the resulting mixture. Prepare juice from tomatoes, which then pour over pepper. Insist for a couple of hours and then put in jars. Pour brine from sugar, salt and vinegar into them.Store in a cool place.

In korean

Wash the chili, pour over boiling water and place in prepared containers. Add peeled garlic and a mixture of sugar, water, coriander and salt. Bring to a boil, refrigerate and fill the jars.

Without sterilization

You will need a kilogram of spicy pods, 150 milliliters of water, sugar and salt, six percent vinegar (200 milliliters), oil (vegetable).

Rinse chili, remove seeds, chop. Prepare a marinade from water, sugar, with salt and oil, in which then put the pepper and pour in the vinegar, boil. Arrange in prepared containers, put in the refrigerator.

Lightly salted hot pepper

Ingredients:

• Chile;
• seasonings;
• water (2 liters);
• three tablespoons of sugar and the same amount of rock salt;
• vinegar (9%);
• horseradish.

Dry the pods and fill sterilized jars with them. Prepare the marinade and pour over the pods. Add horseradish root and spices to them. Pour the marinade into a saucepan and boil again (repeat this procedure 3 times). Pour vinegar, roll up.

How and how long can preservation be stored?

The workpiece can be dried, canned or frozen and stored for a long period of time (at least 2-3 years).