TOP 14 simple recipes for making pickled chili peppers for the winter

Chili pepper is one of the most popular seasonings. It is used in fresh, dried, cooked form. Chili peppers are often used in cooking when they are pickled. This product becomes an excellent appetizer, suitable for first and second courses, including meat. In addition, peppers are stored for a long time, and when properly prepared, almost all harmful microorganisms are destroyed. There are many recipes for dishes to suit every taste.

Features of pickling chili peppers for the winter

Among the required ingredients for pickling are salt and sugar; vinegar, garlic, and various herbs are also often added. The main task is to ensure that the brine has high acidity. Do not forget that pepper can only be handled with gloves. Also, do not touch your face while cooking.

Preparation of main ingredients and containers

Peppers must meet the following requirements:

• uniform red color;
• without red spots;
• elastic;
• no cracks;
• the tails are not dry.

All peppers are washed. Usually they are rolled up without tails and seeds, but if you decide to leave the stalks, then pierce the fruit from above. Check the jars for cracks and rinse.

Sterilization is required, for example by steam, in the oven.

How to pickle chili peppers for the winter?

Among the marinating recipes there are different ones - simple and quite complex. In addition to the basic ingredients, many others are used.

Simple and quick recipe

The easiest way is without cooking vegetables. You will need:

• peppers – 200 grams;
• 200 milliliters of table vinegar;
• 150 grams of sugar.

Use pods without tails. Pour sugar into jars, put pepper on top, and the remaining sugar on top. Pour in vinegar and close with a metal lid. Shake the jar gently to dissolve the sugar into the marinade.

Spiced option

The chili in this recipe will be both spicy and mild, so it will appeal to many. Ingredients needed for a liter jar:

• 350 grams of peppers;
• garlic (1 piece);
• cilantro, dill, mint;
• vinegar;
• salt;
• sugar;
• coriander, ground pepper, cloves, bay leaf.

Remove stems from greens. There is no need to cut off the stem. Pour boiling water over the pods for 5 minutes; when it cools down, repeat several times until the peppers soften. During this time, boil the remaining ingredients and keep on fire for 15 minutes. Pour in vinegar and leave to steep. Place herbs and spices on the bottom of the jars, pepper on them, pour marinade on top.

With butter

This recipe is distinguished by the absence of vinegar, but the oil creates good conditions for preservation and softens the pungency of the main component. You will need:

• kilogram of peppers;
• 3 cloves of garlic;
• mint;
• 200 grams of salt;
• half a liter of vegetable oil.

Place chopped peppers, garlic and mint on a plate. The garlic pieces should not be too small. Add salt, place in a sieve or colander, and leave for 24 hours to remove unnecessary liquid. Then put it in a jar, compact it, pour in oil so that the mixture is covered with it.

With honey and apple cider vinegar

Another unusual recipe. Required ingredients:

• kilogram of pepper;
• 2 cloves of garlic;
• half a liter of table and apple cider vinegar;
• 5 tablespoons of honey.

Mix vinegar and dilute honey with the resulting marinade. Place the garlic in the jar, then all the pepper, then pour in the mixture.

In Georgian

Traditionally, the recipe uses green peppers because they have thin skins, as well as parts of corn for the yellow color. The entire list of ingredients is as follows:

• 3 kilograms of peppers;
• 3 liters of water;
• 100 grams of salt;
• 150 grams of corn leaves and stigmas;
• 150 grams of vodka.

Cut off the tails of the pods and make a longitudinal cut. Then leave it to sit for three days.For salting, it is better to take a water bottle cut to the hanger. Place peppers and corn in alternate layers. Fill with water boiled with salt. Cover tightly with a lid, press down, and leave at room temperature for 2 weeks. Then transfer the peppers to a glass jar and fill with vodka.

In wine vinegar

Thanks to it, peppers acquire an unusual aroma. Ingredients:

• half a liter of water;
• half a tablespoon each of salt and vinegar;
• a tablespoon of sugar;
• 3 cloves of garlic;
• thyme, rosemary, coriander, paprika;
• allspice and black peppercorns.

Boil water with peppers, salt, sugar, garlic, black and allspice. Add vinegar and cook over high heat for a couple of minutes. Leave for a quarter of an hour, then transfer the peppers to a jar, add the rest of the spices and pour in the marinade.

With honey and mustard

The recipe makes an interesting combination of honey and mustard. Ingredients:

• Chile;
• natural honey;
• mustard, allspice, bay leaf;
• fruit vinegar.

Mix honey with vinegar, leave for 20 minutes. Put spices into jars, then pepper, pour marinade. Shake.

With onions, Mexican style

A very spicy option. Required components:

• 15 pods each of jalapeno and fresno peppers;
• garlic;
• bulbs;
• Bay leaf;
• dried oregano;
• salt;
• sugar;
• vinegar;
• seasonings

Add bay leaf, salt, sugar to boiling water. After a quarter of an hour, pour in the vinegar. Pour the marinade over the mixture of onion, garlic and chili. Leave it for a week.

In Korean

Another spicy option. Components:

• 3-4 peppers;
• garlic;
• vegetable oil;
• spices;
• sugar;
• salt.

Mix the pods and spices. Fry the grated garlic in oil for a minute, add the mixture obtained before. Can be served directly to the table or rolled into jars.

Chili, marinated whole

A very quick and convenient recipe. You will need:

• a kilogram of peppers in pods;
• vinegar;
• salt;
• sugar;
• Bay leaf;
• spices - to taste.

Keep the water with sugar, salt and spices on low heat for 5 minutes, stirring. Add bay leaf, a little later – vinegar. Pour the hot marinade over the vegetables.

Adjika from chili pepper

Like most Caucasian recipes, the dish turns out to be very spicy. Components:

• kilogram of peppers;
• head of garlic;
• 50 milliliters of vinegar;
• vegetable oil;
• 1 tablespoon each of suneli hops and coriander;
• 120 grams of salt.

Mix chopped pods and garlic. Add remaining ingredients and transfer to jars. Fill with oil.

Caucasian recipe

Also a spicy and interesting recipe. Ingredients:

• 8 peppers;
• cilantro, dill, mint, coriander, cloves, bay leaf;
• garlic - one piece;
• salt, sugar;
• vinegar;
• allspice and black pepper.

All ingredients need to be boiled in water, then pour in vinegar. Strain the water, put herbs, spices, then pepper into the jar. Pour in marinade.

Peppers stuffed with aromatic anchovies

This recipe comes from Italy, where various seafood is often used. You will need the following ingredients:

• 2 kilograms of peppers;
• one and a half kilograms of salted anchovies;
• 50 grams of capers;
• one and a half liters of water, vinegar and vegetable oil.

Boil the peppers with water and vinegar. After 3 minutes, remove and dry. Rinse the anchovies, remove the heads, entrails, and bones. Stuff the peppers with them. Place in jars and add oil.

Green adjika

A rather unusual version of adjika in appearance and taste. You will need:

• 7 peppers;
• garlic;
• celery;
• parsley, cilantro, dill, coriander;
• salt.

Dry the peppers for several days in newspaper or a towel.Then grind the pods and greens with salt through a meat grinder or blender. Stir and leave to brew.

Rules for storing the finished product

Peppers should be stored in a cool place, in the refrigerator or cellar. Avoid exposure to sunlight. You can store it for a very long time, up to 3 years. Make sure that the covers do not become rusty.