Pickled hot peppers for the winter - 8 easy recipes

If you love savory snacks, this selection of recipes is for you. Crispy peppers "with character" will make any dish play in a new way. Such preparations are suitable both as an independent snack and as an ingredient in the composition of, for example, meat dishes.

Hot green peppers, pickled for the winter

The recipe is designed for a one liter jar. We put all the ingredients in a container. Fill with boiling water, set to sterilize for ten minutes and roll up. As you can see, preparing a savory snack is not difficult at all.

Servings - approximately 1 liter of ready-made peppers.

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  We wash the peppers in running water. We cut off the tails, leave the fruits whole, do not take out the seeds.
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  Put washed dill umbrellas, bay leaves, peeled and halved chives, allspice peas in a clean jar. Then we lay the prepared pepper pods.
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  Pour the specified amount of salt into a jar, pour boiling water. Add vinegar essence.
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  Cover the jar with a clean sterilized lid and set it on sterilization for ten minutes. After that, roll up the jar and let it cool completely. We put it in the refrigerator for storage.

Bon Appetit!

Cold pickled hot peppers in vinegar

According to this recipe, you can very quickly prepare hot peppers in a jar. Any kind of hot pepper is suitable. The main thing is to first try the fruits and understand in advance how "evil" preparation you are doing. Multi-colored peppers, collected in one jar, look very impressive.

Cooking time: 20 min.

Cooking time: 20 min.

Servings - approximately 1 liter of ready-made peppers.

Ingredients:

• Hot pepper - 600 gr.
• Filtered water - 500-700 ml.
• Salt - 40 gr.
• Granulated sugar - 100 gr.
• Table vinegar 9% - 220 ml.

Cooking process:

1. Rinse the peppers thoroughly in running water. We cut off the tails or leave them as desired. We cannot extract the seeds. We put clean peppers in a container, fill with cold water and leave to soak for an hour. Then we drain the water.
2. We wash and sterilize jars with lids in any usual way. We prick the peppers with a toothpick in several places for better pickling. If the fruit is large, it can be cut in half. Put prepared peppers in clean sterile jars. Pour water for making the marinade into a saucepan, add salt and granulated sugar. Bring the mixture to a boil, boil for one minute, pour in the vinegar, stir and remove from the stove. Let the marinade cool to room temperature.
3. Fill the peppers with cooled marinade so that there is one or two centimeters of free space left to the lid. At the same time, make sure that all the peppers are covered with liquid.
4. We close the jars with sterile lids and put them in the refrigerator for storage.

Bon Appetit!

Hot pickled peppers without sterilization for the winter

You can pickle hot peppers quickly and without sterilization. This method involves the use of a hot marinade. It is important to add vinegar to the boiling marinade at the end of the boil so that it doesn’t have time to evaporate.

Cooking time: 30 min.

Cooking time: 20 min.

Servings - approximately 1 liter of ready-made peppers.

Ingredients:

• Hot pepper - 500-600 gr.
• Granulated sugar - 2 tbsp. l.
• Salt - 1 tbsp l.
• Allspice peas - 3 pcs.
• Bay leaf - 1-2 pcs.
• Garlic - 1-2 cloves.
• Table vinegar 9% - 50 gr.

Cooking process:

1. Thoroughly rinse the peppers, cut off the tails. Leave the seeds inside the peppers.
2. Put prepared peppers in clean sterile jars, fill them with boiling water. We leave for fifteen minutes.
3. After keeping the peppers in hot water, pour it into a saucepan, add salt, sugar, peppercorns, bay leaves and chives without peels to the drained water. We put the marinade on the stove, bring to a boil and cook for five to seven minutes. At the very end of cooking, add vinegar, mix and remove from the stove.
4. Pour peppers in jars with boiling marinade, close hermetically with lids. Turn the container upside down and let it cool in this position. We remove the jars for storage in a cool place.

Bon Appetit!

How to pickle hot peppers with garlic in jars?

We suggest cutting hot peppers into small pieces, combining with garlic, onions, spices and pickling in vinegar marinade. It will turn out to be an excellent addition to meat and vegetable dishes for spicy lovers.

Cooking time: 20 min.

Cooking time: 20 min.

Servings - 200 ml. ready-made peppers roughly.

Ingredients:

• Hot peppers - 4-5 pcs.
• Granulated sugar - 2 tbsp. l.
• Salt - 1 \ 2 tbsp. l.
• Allspice peas - 4 pcs.
• Bay leaf - 1-2 pcs.
• Garlic - 3 cloves.
• Bulb onions - 1 pc.
• Oregano - 1 tsp
• Table vinegar 9% - 1/2 tbsp.
• Water - 1 tbsp.

Cooking process:

1. To prepare the marinade, pour the specified amount of water into the saucepan. Add salt.
2. Pour in granulated sugar.
3. Put bay leaves, allspice peas and dried oregano. Bring to a boil, cook for one to two minutes at a slow boil. At the end of cooking, pour in the vinegar, mix and remove from the stove.
4. Thoroughly rinse the peppers, cut off the tails. Cut the pods into rings. Peel the onion and garlic. We wash, cut into small thin pieces.
5. Put chopped peppers together with garlic and onions in clean sterile jars.
6. Fill them with hot marinade. Close with a sterile lid, let cool completely.
7. After a day, the pepper is already marinated and can be eaten. We store the workpiece in the refrigerator.

Bon Appetit!

Hot peppers marinated with vegetable oil for the winter

Hot peppers with a delicate texture and a pungent garlic aroma. To prepare such a blank, you will have to tinker a little, since you need to scorch the fruits over the fire and remove the skin. The flesh of peppers without the skin is well saturated with garlic oil and turns out to be not only spicy, but also very tasty.

Cooking time: 40 min.

Cooking time: 20 min.

Servings - 250 ml. ready-made peppers.

Ingredients:

• Hot peppers - 10-12 pcs.
• Salt - 1 tbsp l.
• Vegetable oil - 200 ml.
• Garlic - 1 head.

Cooking process:

1. Rinse the peppers thoroughly, dry them. Peel the garlic, rinse and dry.
2. Singe the peppers over an open flame of a gas burner or, alternatively, fry them on a dry grill. The skin should turn black and bloated. Put the seared peppers in a bowl and cover with a lid so that the skin is moistened and easier to peel.
3. While the peppers are cooling under the lid, pour vegetable oil into a saucepan and put the peeled garlic in it. We put on the stove and heat to a boil. As soon as it boils, remove from the stove.
4. Cut the cooled peppers in half, clean the seeds and remove the skin. If you like very hot peppers, then the seeds can be left.
5. Pour salt into a clean sterile jar, put the pulp of peppers on top. We spread the garlic and fill it with hot oil.
6. We close it with a dry sterile lid, turn it upside down and let it cool completely. We store the workpiece in the refrigerator.

Bon Appetit!

Armenian style pickled red hot peppers

Another option for pickling hot peppers is in Armenian.Peel the fruits and boil them in a marinade with vegetable oil and vinegar. Juicy, spicy, aromatic, with a pronounced sweet note. An excellent addition to meat dishes.

Cooking time: 40 min.

Cooking time: 20 min.

Servings - 3 liters. ready-made peppers roughly.

Ingredients:

• Hot pepper - 3.5 kg.
• Salt - 4 tbsp. l.
• Vegetable oil - 500 ml.
• Garlic - 5 cloves.
• Water - 1.5 l.
• Table vinegar 9% - 80-100 ml.
• Granulated sugar - 100 gr.

Cooking process:

1. We wash and dry the peppers. We do not cut off the tails - for convenience during subsequent peeling of the skin. We spread the peppers in one row on a thick-walled preheated pan and fry them on all sides so that the skin darkens and begins to move away from the pulp. Remove the peppers and let them cool. After that, remove the skin. You can also cut large pieces in half.
2. To prepare the marinade in a saucepan, mix water, vegetable oil, vinegar, granulated sugar and salt. We put it on the stove and bring the liquid to a boil. Dip the peppers into the marinade in portions so that they are completely immersed in the liquid. We boil for two minutes and take out.
3. Put chives of garlic, peeled and cut into small pieces, in clean, dry, sterile jars. Put the peppers on top and fill them with hot marinade. We cover with lids and put on sterilization for fifty minutes.
4. After that, we roll up the jars with lids, turn them upside down and let them cool completely. Store the peppers in a cool dark place.

Bon Appetit!

How to prepare pickled hot peppers with honey for the winter?

Hot peppers marinated with honey will be appreciated by many. The honey notes are surprisingly well combined with the pungent pulp of the peppers. This appetizer is especially good for strong alcoholic drinks. Before opening a jar of such a blank and serving it on the table, we recommend keeping it for at least one and a half to two months so that the peppers have time to thoroughly soak in the honey marinade.

Cooking time: 40 min.

Cooking time: 20 min.

Servings - 200 ml. ready-made peppers roughly.

Ingredients:

• Hot pepper - 270 gr.
• Salt - 1 \ 2 tbsp. l.
• Vegetable oil - 60 ml.
• Liquid honey - 50 gr.
• Table vinegar 9% - 40 ml.
• Bay leaf - 1 pc.

Cooking process:

1. We wash the peppers, dry them on a towel. We cut each piece in half, cut off the tails and clean out the seeds. If a certain amount of seeds remains in the peppers, we leave them - they will contribute to additional sharpness and visually decorate the workpiece.
2. Heat the vegetable oil in a frying pan and put the peppers in it. Fry, turning occasionally, until the skin darkens and the peppers themselves soften.
3. To prepare the marinade in a saucepan, mix honey, vinegar, salt, add bay leaf. We put it on the stove and bring the liquid to a boil. Cook for a minute and remove from the stove.
4. Put the peppers in a clean, dry sterile jar along with the oil in which they were fried. Fill them with hot marinade on top.
5. We close the jar with a hermetically dry sterile lid and turn it in different directions so that the marinade mixes with the oil and is well distributed over all the peppers. We store the workpiece in the refrigerator.

Bon Appetit!

Pickled hot peppers in Georgian style for the winter

Pickled peppers in Georgian style are a sweet and spicy appetizer with an abundance of herbs and garlic. Georgians serve this mixture with lobio and various types of meat. Especially men will like this appetizer.

Cooking time: 40 min.

Cooking time: 20 min.

Servings - 2 liters. ready-made peppers roughly.

Ingredients:

• Hot pepper - 2.5 kg.
• Salt to taste.
• Vegetable oil - 250 ml.
• Granulated sugar - 3 tbsp. l.
• White wine vinegar - 500 ml.
• Bay leaf - 5 pcs.
• Garlic - 3-5 heads.
• Celery greens - 100 gr.
• Parsley greens - 100 gr.

Cooking process:

1. We wash the peppers, dry them, do not cut the tails. We cut each pepper on one side - this will help the marinade to be more actively absorbed into the pulp.
2. Pour white wine vinegar into a thick-walled saucepan, add vegetable oil, add salt to taste and granulated sugar.We put the bay leaf. We put the pan on the stove and, stirring constantly, bring the marinade to a boil.
3. In a boiling liquid, immerse half of the entire volume of the prepared pepper, press the peppers to the bottom with a wooden spatula. Cook for seven to ten minutes. Turn the peppers periodically so that they boil evenly. After the specified time has elapsed, we take out the peppers and transfer them to a dry, clean deep container, and put the other half of the peppers into the remaining marinade. We repeat the cooking in the same way. We take out the second portion of peppers and put it on the first. We save the marinade.
4. Rinse parsley and celery, dry and chop finely with a knife. Pour greens into the cooled remaining marinade, mix. We clean the garlic, wash, dry. We cut into thin plates. Put the garlic in the marinade with herbs and put on the stove. Bring to a boil. Cook for two to three minutes at a slow boil and remove from the stove.
5. Pour the peppers with the resulting marinade. Let the mass cool and put it in the refrigerator to soak for a day. After that, we put the peppers together with the marinade on dry sterile jars, roll them up with dry sterile lids and put them in the refrigerator for storage.

Bon Appetit!