12 best step-by-step hot pepper recipes for the winter
Caring housewives offer many proven hot pepper recipes for the winter. The composition may contain other components that will give the dish an unusual and pleasant flavor. An important step is the selection of products and the preparation of containers. To get a harmonious taste, the proportions indicated in the instructions should be observed. If everything was done correctly, the preservation will be stored for a long time.
Principles of canning hot peppers for the winter
Hot pepper canning will appeal to lovers of spicy dishes. To prepare a delicious appetizer, you need to choose a suitable recipe, quality products and prepare containers for storing the finished dish.
Peppers are cooked as a whole or cut into pieces. This does not change the taste. If you cleanse the insides of peppers from seeds and partitions, then the taste of the snack will be less pungent.
The canning process allows you to preserve the beneficial properties of a hot vegetable and its color for a long time, while the pungency does not decrease at all. The main thing is to follow the recommendations.
Before starting work, the selected vegetables are thoroughly washed and dried. Some recipes involve pre-frying or stewing the product.
Product types
The special substance capsaicin gives the pungency of the vegetable culture. The level of hotness depends on the amount of this component in the pepper. This component is absent in common bell peppers. The most pungent is the Dragon's Breath pepper.
The following types of hot pepper are distinguished:
- Chinese hot peppers have a pronounced pungent taste;
- the habanero group is distinguished by a burning taste, the variety is used to prepare Mexican dishes;
- the trinidad group is characterized by a sharp taste with fruity notes;
- the jalapeno variety is distinguished by a moderately pungent taste, there are also notes of spice and sourness;
- cayenne peppers have a pungent, pungent taste;
- chili peppers have a spicy taste.
How to choose the right ingredients
For preservation, choose vegetables that are smooth, with a flat surface, without damage and signs of decay. A beautiful dish will turn out when you combine green and red peppers.
If you intend to preserve vegetables as a whole, then it is better to select specimens of the same size.
It is permissible to cook vegetables for the winter by cutting them into rings, half rings, strips or just small pieces of arbitrary shape.
Preparing containers for conservation
To preserve the burning pod, choose small containers; it is enough to spread the dish into liter jars. The container must have a flat surface, no chips or damage.
Banks are washed thoroughly. It is advisable to use soda. After that, they must be sterilized over the steam of boiling water.
How to roll up peppers for the winter
To roll up a spicy snack for long-term storage, you need to prepare not only products, but also choose a suitable recipe.
Classic pickled hot pepper
To prepare the dish, you will need to prepare the following ingredients:
- stinging pods;
- salt and sugar 40 g each;
- vinegar 30 ml;
- spices (garlic, currant and cherry leaves, dill, horseradish or cloves).
Making peppers is easy:
- preservation begins with the preparation of the marinade: salt, sugar are dissolved in water and brought to a boil;
- peppers, spices are laid out in a container;
- vegetables are poured with ready-made marinade for 6 minutes;
- pour the liquid into a saucepan, bring it to a boil again and pour it into jars (the procedure is repeated two times);
- after the last time the marinade is poured, pour in vinegar;
- at the last stage, it remains to hermetically close the cans.
Another recipe with capsicum
To spin the dish, prepare the following products:
- burning pods - 1.1 kg;
- garlic - 40 g;
- peppercorns;
- horseradish leaves;
- cloves;
- salt and sugar - 47 g each;
- vinegar - 15 ml.
Cooking is not difficult:
- peppers are mixed with herbs and spices in a container;
- pour boiling water over the contents for 12 minutes;
- drain the water and prepare a marinade from it: dissolve salt and sugar;
- vegetables are poured with ready-made marinade;
- the liquid is again drained, brought to a boil and poured into jars;
- add vinegar to each container.
With oil and vinegar
A spicy appetizer will be a great addition to the festive table. This recipe assumes the following ingredients:
- peppers - 1.6 kg;
- garlic - 70 g;
- wine vinegar - 550 ml;
- vegetable oil - 260 ml;
- parsley - a bunch;
- sugar - 90 g;
- celery - 145 g;
- spices and salt to taste.
The workpiece is done, observing the following sequence of actions:
- for brine, dissolve salt, vinegar, sugar, oil in water and bring to a boil;
- burning pods are immersed in the marinade and cooked for 6 minutes;
- all other components are cut;
- all products are put into a container and poured with marinade;
- a day later, drain the marinade, bring to a boil and pour again into the vegetables;
- only after that they begin to twist the cans.
Burning option with honey
You will certainly remember the taste of canned pepper with the addition of honey. You will need the following products:
- chili - 1.8 kg;
- vinegar - 400 ml;
- sugar and honey - 20 g each;
- salt - 60 g.
The work involves several simple stages:
- dissolve salt, sugar, honey, vinegar in water and after boiling for another 2.5 minutes;
- spicy vegetables are placed in containers;
- vegetables are poured with hot marinade.
Stuffed hot peppers
For a stuffed snack, you should choose large, rounded specimens. To prepare a dish, in addition to the hot vegetables themselves, you will need other components:
- wine vinegar - 900 ml;
- canned tuna - 3 pieces;
- olives - 1 can;
- garlic - 1 small head;
- vegetable oil;
- basil.
Cooking includes the following steps:
- peppers are cleaned of seeds and partitions;
- vinegar is brought to a boil;
- vegetables are immersed in vinegar for 4 minutes;
- mix canned food and chopped olives;
- the resulting mixture is tightly placed inside the peppers;
- stuffed vegetables are placed in containers, garlic, basil are added and oil is poured in.
Chile in Armenian
To prepare a snack, you will need the following ingredients:
- chili - 900 g;
- salt - 45 g;
- garlic - 1 head;
- vinegar - 70 ml;
- greenery.
Step-by-step instructions will help you to perform all the steps correctly:
- vegetables are laid out on a baking sheet and sent to an oven preheated to 160 degrees for 17 minutes;
- finely chop the garlic and chop the herbs;
- add salt, vinegar to the water and bring to a boil;
- peppers, garlic and herbs are placed in a container;
- the contents of the cans are poured with marinade.
Tomato recipe
It will turn out delicious if you canned the pepper along with the tomatoes. The following products are required:
- tomatoes - 55 g;
- Bulgarian pepper - 180 g;
- chili - 70 g;
- garlic - 110 g;
- salt - 25 g;
- sugar - 45 g;
- vinegar - 6 ml.
All vegetables should be chopped with a blender. Then add salt, sugar and vinegar. Stir everything well and pour the mixture into the jars.
Hot peppers whole in jars
To roll the dish, you will need the following components:
- hot peppers - 900 g;
- vinegar - 220 ml;
- vegetable oil - 160 ml;
- garlic - 45 g;
- salt - 35 g;
- sugar - 110 g;
- lavrushka - 4 pieces;
- peppercorns.
As soon as all the products are prepared, they start cooking:
- bring water with sugar, salt, spices, vinegar and oil to a boil;
- vegetables are blanched in a boiling marinade for 4 minutes;
- spices from the marinade are put in each jar, the pods themselves;
- pour hot marinade and roll up the jars.
Pickled hot pepper
Ingredients Required:
- pepper pods;
- water;
- salt.
Preparing the dish is simple:
- prick pepper with a fork;
- pour in water and salt;
- the container is covered with a lid and left under the weight for 6 days;
- when the pepper becomes soft, it is laid out in jars;
- pour the brine in which the vegetable was infused and close the containers with lids.
Without sterilization
For preparation, you will need to prepare the following ingredients:
- hot pepper - 350 g;
- sugar - 50 g;
- salt - 10 g;
- vinegar - 55 ml;
- any spices, for example, basil, peppercorns, cherry leaves, horseradish, dill.
Cooking will not take long:
- add sugar, salt, vinegar to the water and bring to a boil;
- spices and spicy pods are placed in prepared containers;
- the contents of the cans are poured with boiling water for 16 minutes;
- only after that the marinade is poured in.
Salted hot pepper
For this dish, it is better to cook pods of different colors. You will need the following components:
- hot vegetable - 900 g;
- salt - 35 g;
- garlic - 40 g;
- greens (cherry, currant or horseradish leaves, dill).
Step-by-step instruction:
- salt is added to the water and brought to a boil;
- part of the herbs and garlic is placed in the prepared container;
- lay out the pods;
- again there is a layer of greens and garlic;
- it remains to fill the contents with brine.
Georgian appetizer
You will need the following products:
- hot pepper - 2.4 kg;
- garlic - 140 g;
- vegetable oil - 240 ml;
- parsley and celery - one bunch each;
- lavrushka - 4 pieces;
- salt - 70 g;
- sugar - 60 g;
- vinegar - 450 ml.
The cooking method is simple:
- bring water with salt, sugar, lavrushka, vinegar and oil to a boil;
- vegetables are boiled in a marinade for 6 minutes;
- greens, garlic are added to the cooled marinade and brought to a boil again;
- pepper is poured with marinade and left under oppression for a day;
- vegetables are transferred to jars, poured with brine and covered with lids.
How and how much can be stored
Store canned hot vegetables in a cool, dark place with good ventilation. In this form, the snack can be stored for two years. After opening, jars of peppers are kept in the refrigerator for no more than three weeks.
