Pickled hot peppers for the winter: a simple recipe

Armenian marinated peppers

Fans of Caucasian cuisine will undoubtedly enjoy the recipe for an Armenian appetizer.
The pepper turns out to be moderately spicy and hot, and the method of preparing it is clear and simple. The indicated amount of ingredients is designed for a liter jar, but you can prepare more, just keep the proportions. Compound:

500 g pods;
4-5 garlic cloves;
glass of water;
3 tbsp. vegetable oil;
3 tbsp. vinegar;
3-4 sprigs of fresh dill;
2 bay leaves;
3-4 allspice peas;
tbsp granulated sugar;
1.5 tsp salt.

To prepare, take fresh beautiful pods, wash, cut into slices, and remove the seeds. Do not make the pieces small; it is enough to cut each fruit into 4-6 equal parts. Rinse the dill, dry on a towel and chop with a knife. Peel the garlic and chop finely.

Take a saucepan with a thick bottom, pour about 200-250 ml of water into it, and set it to heat. After boiling, pour in the oil and vinegar, add spices. Lastly, add the peppers to the marinade. Blanch the slices for at least 3-4 minutes until the skin becomes soft. Leave the marinade on the stove, remove the bay leaves from it.

Place finely chopped dill on the bottom of a sterilized jar so that it covers the entire bottom. Then add chopped garlic, but only ½ part. Place the pepper pieces into the jar and fill almost the entire volume with them. Finally, add another layer of dill and garlic and pour hot brine over it.

Place a cloth in a large saucepan, place the jar on it and fill the saucepan with water so that the jar is covered up to the shoulders. Set the pan to heat over medium heat, after boiling, set aside for 15 minutes and sterilize the appetizer during this time. When finished, screw the lid on the snack; there is no need to wrap it in a blanket. After cooling, place the pieces in a cool place. Bon appetit!

Love for life.” After trying it once, it will become your favorite snack for life. You will need: 1 kg of pepper (it’s better to take long green ones). 300-400 g of water. 200 g of vegetable oil. 0. 5 tsp. sah. Sand. About 100 g of vinegar. Bay leaf.

Peppercorns.

3 cloves of garlic.

Fresh dill.

Pour vegetable oil into a saucepan, add granulated sugar, vinegar, bay leaf, peppercorns and salt. While it is heating up, we cut the peppers lengthwise to the stem. When the marinade is already boiling in the pan, put the peppers (but not on top of each other, but on the bottom so that each one is in the marinade) and keep it there until they become soft. We put those that were pulled out of the pan in a colander, and put the rest of the peppers, etc. into the pan.

When the peppers are ready, put them in a container in layers: a layer of peppers, garlic (passed through a press) on them, then bay leaf, dill (finely chopped), etc. You can put a few peppercorns. We put it in the refrigerator. It makes a very tasty snack.

Hello my dear readers! I am sure that your pantries are already bursting with all kinds of supplies - after all, this is the most favorable time to stock up on seasonal fruits and vegetables for future use. One of our family’s favorite pickles is tsitsak. You don't know what it is? Then I’ll start my short story and gradually get to it. Let's look at the question a little more broadly - the program for today's meeting includes a story about how to prepare hot peppers for the winter in Armenian style.

My grandfather loved Armenian pickles and always enjoyed preparing and eating them. Grandmother was amazed at his ability to endure spice in such serious quantities. Oohing and hooting with bliss, the grandfather motioned for her to try a piece of pepper near the tail - where it was hottest. The grandmother waved her arms, resisted and laughed wildly when the grandfather, having thrown the whole pod into his mouth, closed his eyes and coughed. This pleasure is not understandable to everyone, but spicy lovers will certainly understand me.

3.5 kg red hot pepper.
5 cloves of garlic.
0.5 l of vegetable oil.
1.5 liters of water.
80-100 ml table vinegar (9%).
100 g sugar.
4 level tablespoons of salt.

It is difficult to find a housewife who would not like to preserve vegetables and fruits for as long as possible.

For this purpose, the gifts of nature are dried, salted, frozen, etc. Another way to enjoy the taste of your favorite foods in winter is pickling. Such preservation does not require as much salt as pickles and allows you to preserve most of the vitamins.

In the fall, almost every Armenian family pickles red sweet peppers with celery. Armenian marinated red peppers can be stored in the refrigerator for 2-3 months. It is served on the table as a savory snack. You can also make a very tasty salad with meat, pickles and garlic from pickled red peppers.

Ingredients:

red sweet pepper – 1 kg;
petiole celery - 3 stalks;
garlic – 5 cloves;
salt – 50 g or 1.5 tbsp. l.;
granulated sugar – 30 g or 1 tbsp. l.;
apple cider vinegar – 30 ml or 2 tbsp. l.;
vegetable oil – 100 ml;
bay leaf – 6 pcs.;
black allspice – 10 peas;
water – 200 ml or 1 glass.

We suggest you read: When to plant gladioli in spring
Preparation time: 1 hour. Number of servings: two 800-gram jars.

For pickling, choose fleshy red peppers. They should have a pleasant aroma and rich taste. Rinse all fruits thoroughly. In order to keep the peppers intact, you need to make a neat cut around the stalk and remove the replacement box.

Wash the petiole celery under running water and cut into large pieces. Peel the garlic and cut into slices.

Prepare the marinade. To do this, mix vinegar, water, salt and sugar. After this, add vegetable oil and bring this mixture to a boil. Throw in the bay leaf and allspice, and then the celery and garlic. They should be blanched for 2 minutes, then removed with a slotted spoon and placed in prepared jars.

Place some of the red peppers into the boiling marinade and cook for 5-10 minutes. When they become plastic, transfer them to jars. Place the next batch of peppers in the marinade. If there is too little liquid left, then you should prepare a new portion of the marinade, keeping the same proportions. It must be boiled and added to the main mass.

After all the peppers have been placed in jars, they should be filled with the remaining marinade and tightly closed with lids. In this form they should be stored in the refrigerator or cellar.

In just 2-3 days, Armenian pickled red pepper will be ready for use.

Original snack

Armenians call this recipe for men. Spicy and unusually aromatic preparation is perfect as a snack. And in winter, this vitamin salad will become a storehouse of vitamins.

To pickle hot peppers for the winter, you will need the following ingredients:

red hot pepper - 3.5 kg;
garlic - 5-6 cloves;
sunflower oil - 500 ml;
cold water - 0.1 l;
table vinegar -70 ml;
granulated sugar - 0.1 kg;
table salt - 3 tbsp. l.

All the ingredients are simple and can be purchased at your local supermarket. Next you need to follow the step-by-step recipe:

Take the peppers, wash them thoroughly, leave the seeds and stem intact. After this, throw into boiling water and boil for 3 minutes. Remove from boiling water using a slotted spoon and immediately plunge into ice water. Finally, remove the skin from the fruit. You can also place them in a well-heated oven, leave them for 5 minutes, and then “skin them.”
At the next stage, cut the fruits into two equal parts. Prepare a brine from water, vegetable oil, granulated sugar and salt. Put on fire and let the mixture boil.
Place the pepper in the marinade and boil for 2 minutes. It is best to do this in portions so that the vegetables are sautéed in one layer.
Place whole cloves of garlic in a sterile container, and fried halves of pepper on top. Compact the vegetables, then fill the jar with marinade and cover with a metal lid. And after 20 minutes, carry out sterilization.

At the very end, tighten the containers and place them upside down. It is best to put them in a place where there are no drafts. Otherwise, there is a risk that they will burst.

The shelf life of such pickled peppers is three years if all conditions are met.

Basic principles of pickling peppers

Cooking recipes vary, but the basic rules of marinating remain the same. They must be followed:

Carefully inspect the pods for rot or mechanical damage. They must be healthy;
if you want to reduce the severity, then cut out the layers with seeds, scald the fruits or soak them in cool water for a day;
Add spices whole, not crushed. Otherwise, the brine will be cloudy, which significantly reduces its appetizing value;
do not use iodized salt, iodine causes the pods to lose color;
For pickling you will need vinegar, wine or apple vinegar will do. If neither one nor the other is available, then take a concentrated table;
prepare the container for the preparation. It is best to keep the snack in glass jars. Roast them in the oven or sterilize them over steam to kill bacteria.

Do not forget to be careful, hot peppers are an insidious and even somewhat dangerous vegetable. It easily causes skin irritation and mucosal swelling, so avoid direct contact. When preparing, use gloves, and at the end of the process, wash your hands thoroughly with soap.

Attention!

Pickled peppers acquire their final taste only 3 weeks after preparation.

Methods for preparing hot peppers for the winter

There are all kinds of recipes for making peppers. Below are the most successful and delicious ones that always turn out.

Armenian pickling recipe

The main highlight of this recipe is that the vegetable turns out fried and at the same time salted.

Required ingredients:

main product - 1.7 kg;
garlic - 2 cloves;
water - 1 tbsp.;
vegetable oil - 1 tbsp.;
vinegar - 50 ml;
sugar - 50 g;
salt - 2 tbsp.

Cooking method:

The fruits must be sorted and discarded if they are limp, rotten or irregular in shape.
Rinse thoroughly under running water. It is more convenient to use a colander.
Place on a towel and allow excess liquid to be absorbed. The fruits must be completely dry.
The next stage is heat treatment. Heat a cast iron frying pan on the stove. Add refined vegetable oil and lay out the main product.
Fry the workpiece.

Once the fruits have cooled, cut them in half.
To prepare the filling, mix the remaining ingredients and boil.
Add pepper and boil for three minutes.
Remove using a slotted spoon.
Place chopped garlic in pre-steamed jars. Place the fruits as tightly as possible and pour the marinade over them.
Cover with sterile lids and send to sterilize.
The sterilization time for 0.5 liter containers is 30 minutes.
Upon completion of the procedure, seal hermetically and send for further storage.

Pickling with corn leaves

Armenians love to salt this vegetable. Almost every house has a cellar where a variety of pickles are stored. An excellent addition to meat dishes.

Products:

sweet green vegetable;
brine per liter of water - 70 g of salt;
dill.

Cooking method:

The pepper should be a little limp. Therefore, if it is just collected from the garden, it must be kept for 2 days in a dark room.
Rinse thoroughly under running water.
Make an incision near the tail; this is necessary so that the brine gets inside each fruit.
Cover the bottom of an enamel bowl with dill, corn leaves and stigmas.
Place the vegetable compactly in a bowl. Top with corn silk.

Dilute the specified amount of salt in water and pour over the peppers. The amount of brine needed is half as much as the volume of the pickling vessel.
Cover the top with a dish or disk and put pressure on it.
The workpiece must be completely covered with brine, otherwise it will spoil.
The fermentation process takes a week.
Readiness is checked by the transparency of the brine. If it is clear, then fermentation is complete.
Place into prepared glass containers.
Boil the brine.
Pour into jars, filling each to the top. Cork.

Canning hot pepper tsitsaka

An excellent appetizer is obtained by salting hot peppers.

vinegar - 600 ml;
salt - 1 tbsp. l.;
sugar - 2 tbsp;
water - 1 l;
vegetable oil - 200 ml;
pepper - 1.5 kg.

Cooking method:

Rinse the main product well.
Boil water in a container and soak the pepper for a few minutes. This will allow it to soften and fit compactly in the jar.
Remove any remaining tails.
Place tightly in jars.
Prepare the liquid for pouring by boiling a liter of water and adding the remaining ingredients. Allow time to boil and wait until the crystals are completely dissolved.
Fill the jars to the very top.
Seal tightly.
Create special conditions for slow cooling of the workpiece.
The marinating process takes place over a week.

Pickled bitter

You can marinate quickly and spend a minimum of time.

Required Products:

bitter vegetable - 8 pcs.;
any greens: dill, parsley, cilantro;
garlic - 4 cloves;
grape vinegar - 100 ml;
spices to taste.

Cooking method:

The preparation will be perfect if you use a ripe vegetable, just picked from the garden.
It is better not to chop the greens, but simply pick them from the bush and add them to the preparation.
Peel the garlic and leave in cloves.
Wash the pods and pierce each peppercorn with a toothpick near the base. If this is not done during marinating, there will be air inside and it will not be able to escape.
The pods must be poured with boiling water several times. Ideally 4 times. And wait for five minutes each time.

Rinse the glass jar well with soda. Disinfect with steam.
Prepare liquid for filling. To do this, put all the ingredients in a container, fill with water (about 1.5 tbsp.) and boil. Vinegar is added last.
The filling is boiled for three minutes.
Using a slotted spoon, remove the herbs and garlic and place in a jar. Next, lay it compactly and, compacting it a little, fill it with filler.
Seal the jars hermetically.
You can store the workpiece both at home and in the cellar.

Method without sterilization

A simple and affordable recipe, and most importantly, it requires a minimum of time.

Required ingredients:

main product;
for 700 ml jarsugar - 2 tbsp;
salt - 1/2 tbsp;
allspice - 3 pcs.;
vinegar - 50 ml.

Execution method:

Rinse the vegetable thoroughly. Make a through puncture at the base and put it in a jar.
Fill them with boiling water.
Leave to brew for 20 minutes.
Boil liquid for filling. Add the vinegar last and let simmer for 2 minutes.
Pour the marinade into a jar and quickly seal it tightly.
Store in the basement. Pairs ideally with meat and vegetable dishes, filling them with bright flavor.

In Georgian

Recipe for pickled vegetables, which is used in Georgian cuisine.

Required ingredients:

2.5 kg of hot pepper;
bay leaf - 3 pcs.;
garlic - 3 cloves;
vegetable oil - 1 tbsp.;
salt - 3.5 tbsp. l.;
sugar - 3 tbsp;
vinegar - 2 tbsp.

Execution method:

Rinse the main product and make a cut at the base, this will allow the brine to quickly penetrate inside.
Add all remaining ingredients to the water, except garlic and herbs.
Immerse the pods in the brine and boil for 10 minutes.
The mass must be stirred periodically.
Place on a sieve.

Next, add chopped herbs and garlic to the filling and boil again.
Place in a large bowl and fill with brine.
Place an inverted bowl or circle on top and place a three-liter jar of water.
Keep in the cold for two days.
Distribute into smaller containers and store in a cool place.

Spicy pepper appetizer with herbs

This appetizer is ideal for spicy lovers.

To prepare you need:

pods - 2.5 kg;
garlic - 300 g;
parsley, dill, cilantro 100 g each;
water - 700 ml;
salt - 60 g;
sugar - ½ tbsp.;
bay leaf - 3 pcs.;
allspice - 6 peas;
vegetable oil - 1 tbsp.;
vinegar - ½ tbsp.

Cooking method:

Remove the seeds from the washed vegetable. To protect the skin of your hands, it is better to use rubber gloves.
Chop the peeled garlic and herbs.
Add all ingredients except vinegar to boiling water.
Dip in small portions into the marinade. For convenience, you can use a metal sieve.
Place in layers in prepared jars.
Sprinkle with chopped garlic and herbs.
Boil the marinade again and add the main preservative.
Boil the jars for 20 minutes.
Allow to cool slowly and store for further storage.

In honey marinade and tomato filling

To prepare sweet peppers, you can use the following recipe.

Products needed for cooking:

pepper - 25 pcs.;
carrots - 500 g;
garlic - 5 cloves;
honey - ½ tbsp.;
vegetable oil - ½ tbsp.;
vinegar - ½ tbsp.;
tomato juice - 2 tbsp.;
salt.

Cooking method:

Divide the prepared and peeled vegetable into two halves.
Cut the carrots into cubes, chop the garlic using a press.
Add vegetable oil, honey, tomato juice and carrots to the container.
Boil. Then add pepper, salt and garlic.
Boil until the pepper is soft.
Five minutes before turning off, add vinegar.
Place into prepared 500 ml jars and roll up. Let cool slowly.

Pickled

Using this method, the workpiece is stored in the refrigerator under a nylon lid, but if desired, it can be rolled up.

Ingredients:

main component;
any greens;
garlic;
black and allspice pepper;
water - 1l;
salt - 70 g.

Cooking method:

Take an enamel container.
Place spicy herbs and garlic on the bottom. Add a few peppercorns.
Place the washed and pierced peppers at the base into a container.
Boil the salty solution and pour into a container.
Cover with a circle and put pressure on top.

For the first two days, the workpiece should be kept at a temperature of 20 degrees.
Sometimes the process of active fermentation at room temperature lasts up to five days. Place the jar on a plate or tray.
Then store in a cool place. Place a wooden circle on top and tie with gauze or twine.
Can be eaten after two months.
Plaque and foam must be periodically removed, and the gauze must be doused with boiling water.
The pepper should be completely covered with brine. If it becomes less, then add a new one.

Pepper in tomato

This canned salad is very tasty and popular. For a spectacular look, you can choose different peppers.

List of required ingredients:

sweet vegetable - 4 kg;
tomato juice - 1.5 l;
vegetable oil - 1 tbsp.;
vinegar - 100 ml;
sugar - 100 g;
salt - 1 tbsp.

Cooking method:

Wash the vegetable, remove seeds and membranes.
Cut into portions.
Mix all the ingredients in a container and boil, the heat should be medium.
Reduce heat and add pepper pieces.
Slowly add vinegar.
Boil for a quarter of an hour.
Seal tightly.
Store at a temperature of 5 degrees.

Prepare the necessary ingredients

Depending on the cooking method, the vegetable requires certain processing, namely:

When peeling peppers, you should wear gloves. These can be latex or rubber products that will protect your hands from burning.
The fruits must first be washed in water, laid out on a towel and allowed to dry.
Using a sharp knife, cut strips of pepper in a circle, being careful not to touch the stem and seeds.
Next, depending on the recipe, cut into arbitrary pieces.

If you need to peel hot peppers, then carry out the following manipulations:

Roll the vegetable, holding it tightly between your palms.
Cut off the tail and turn it upside down.
Tap the pepper on a cutting board to remove the seeds.
Next move on to processing.

Ingredients:

sweet pepper - 7 kilograms;
cilantro and celery greens 200 grams each;
garlic - 1 head;
peppercorns - 10 pieces;
Bay leaf.

refined sunflower oil - 0.5 liters;
water - 0.5 liters;
vinegar 9% - 100 milliliters;
salt - 3 tablespoons;
sugar - 100 grams.

in Armenian. Step by step recipe

Peel the pepper from seeds, cut it in half, or into 4 parts, as you prefer.
Chop the washed greens and cut the garlic into slices.
Prepare the marinade and bring to a boil. Blanch the peppers in the marinade for 5 minutes.
Place hot peppers in sterilized jars, sprinkle them with herbs and garlic, and pour marinade on top.
Place the filled jars in a saucepan to sterilize. Be sure to place a cloth napkin on the bottom of the pan. Fill the jars with water, and from the moment the water boils in the pan, sterilize the pepper for 20 minutes (liter jars). Then immediately roll up the lids.
Wrap the jars in a blanket; the next day you can put them away for storage.
If you suddenly don’t have enough marinade, you can prepare it separately and add it to jars.

Armenian bell peppers for the winter are stored at room temperature, their taste is impeccable and you will remember it for a lifetime! “Very Tasty” wishes you the most delicious preparations. And recommends cooking

Pickled hot peppers will decorate not only everyday, but also holiday tables

Armenian recipe for preserving food for the winter

This product is widely popular in Armenia as a tasty addition to barbecue. The pickling process will take place in a glass container without fermentation.

Let's list the ingredients for creating pickled hot peppers for the winter, in addition to a kilogram of the main ingredient:

Three carrots;
Two garlic heads;
Greenery;
Sunflower oil - 100 grams;
Two tablespoons of salt and granulated sugar;
Four spoons of nine percent vinegar.

Let's start the culinary process:

Rinse the main component and divide it into two parts.
Rinse the greens under running water and chop them, then start cleaning the garlic heads. Grate the carrot into strips.
Mix all chopped ingredients in a separate bowl. Create a marinade from the indicated ingredients and boil it for two minutes.
Place the prepared vegetables in sterile jars in layers and fill them with the solution.
Roll up the containers with lids and turn them upside down.