10 delicious recipes for marinated Armenian hot peppers for the winter, features of preparation and storage

For those who love spicy snacks, it is difficult to find a good recipe. The existing variety sometimes turns into a complete failure, and it turns out to be a pity for the time spent on preparing it. Making hot peppers for the winter in Armenian style is not difficult. And the taste of the finished product will not leave any lover indifferent.

Hot peppers. Useful properties and contraindications

Many people know about the culture, but not every person who eats hot peppers thinks about the benefits and harms.

Pros of eating vegetables:

• increasing immunity;
• acceleration of hair growth;
• preventing the development of atherosclerosis;
• muffling of pain;
• improvement of metabolism;
• taking part in thermoregulation;
• consumption in small quantities stimulates appetite;
• suppression of appetite with unlimited use;
• juice lowers blood pressure;
• The juice relieves depression and improves mood.
• used in the prevention and treatment of cancer;
• helps with radiculitis;
• has a laxative effect.

In addition to the positive effect on the body, hot pepper also has a negative effect.

Contraindications to the use of hot pepper:

• Do not use if you are allergic;
• should not be used by children and adolescents;
• negatively affects the body of a person suffering from cardiovascular diseases;
• Use with caution as food for people suffering from diseases of the gastrointestinal tract;

Don't forget about precautions. Do not use the product thoughtlessly. It is better to consult your doctor first. Only then start using the vegetable and dishes with it.

Preparing the main ingredients

An important point in any business is preparation. All ingredients used in cooking require careful sorting. Use ripe fruits without signs of rot, disease or deformation.

All components included in the composition are washed and dried or wiped with a towel. The rest of the preparation of ingredients depends on the specifics of the recipe.

The seeds from the pepper are either removed or not - it depends on how hot the snack is used in the family.

Methods for preparing hot peppers for the winter

There is plenty of room for the housewives' imagination to run wild. Recipes are provided for every taste and desire. You should carefully follow the steps to prepare the components one by one. And a delicious snack will delight your household in the middle of winter.

Armenian pickling recipe

Preparing the snack is simple. Minimal ingredients, amazing taste. Even a culinary novice can handle it. Roasted hot peppers are a tasty addition to meat dishes.

Components:

• 1 kilogram of peppers;
• 1 glass of oil;
• 2 tablespoons vinegar;
• 4 tablespoons sugar;
• 2-3 cloves of garlic;
• greenery.

While the oil is heating up, the vegetable must be pierced along its entire length so that it does not crack. Fry on both sides until a crust forms. Set the finished pods aside. The remaining butter is mixed with sugar.

Finely chop the garlic and mix with chopped herbs, add butter and sugar. Mix everything thoroughly and pour the finished mixture over the pepper. Let it brew for a day. Then they put it in jars and roll it up. This recipe is not salty, but keeps for a long time.

Pickling with corn leaves

For salting this way you will need corn leaves and silk. The preparation has no other special features.

Components:

• 1 kilogram of pepper;
• 5-6 cloves of garlic;
• corn leaves and silks;
• dill with umbrellas;
• celery greens;
• Bay leaf;
• 1 liter of cold water;
• 70 grams of salt.

Salting this way is easy. By following the instructions, you get excellent results.

All necessary ingredients are washed with cold water. Take a small container and line the bottom with dill, leaves and corn silks.Then lay out the peppercorns, alternating with garlic cloves and celery leaves. Cover the top with a second layer of corn and dill leaves.

Dissolve the salt in cold water and pour the resulting liquid into the workpiece. Install oppression. It will stay for about 7 days. Wait until the liquid becomes clear.

The peppers are removed from the salt water and placed in jars. The remaining liquid is boiled and used instead of marinade. The jars are rolled up and put away for storage.

Canning hot pepper tsitsaka

The housewife does not always want to pickle vegetables - canning is also popular among summer residents.

Components:

• 3.5 kilograms of hot pepper;
• 4-5 cloves of garlic;
• 0.5 liters of water and vegetable oil;
• 90 milliliters 9% vinegar;
• 100 grams of granulated sugar;
• 4 tablespoons salt.

The peppers are sorted, washed and placed in boiling water for a while, then the skin is removed. Meanwhile, combine the remaining ingredients without pepper and garlic and put on fire.

The peppers are placed in jars, periodically adding garlic cut into slices, poured with boiling liquid and rolled up.

Pickled bitter

Pickling peppers is not difficult. The preparation turns out tasty and goes well in winter, as an addition to the main dish.

Components:

• 2 kilograms of hot red pepper;
• 3 cloves of garlic;
• 1 glass of oil;
• 1 glass of water;
• 2 tablespoons salt;
• 50 grams of granulated sugar;
• 50 milliliters of 9% vinegar.

When preparing snacks using this method, there is heat treatment. Pre-washed hot peppers need to be removed from the skin. This is done in several ways. The vegetable fried in oil is easily separated from the skin; There is another way: put the peppers in boiling water or place them in the oven for 4-5 minutes.

Then they prepare the marinade.Combine water and oil in a boiling container. Set over medium heat, add salt, pour in vinegar and add sugar. While the marinade is boiling, prepare the garlic. It is crushed randomly.

Meanwhile, the peppers are dipped into the boiling pot for 2-3 minutes. Then take it out and put it in prepared jars, periodically sprinkling the vegetable with garlic.

Finally, they are poured with marinade and sent for sterilization. The approximate time is 15-25 minutes, it depends on the size of the containers.

When the specified time has passed, the jars are put out and rolled up. It should be placed under a blanket or warm blanket until it cools completely. The resulting salted pepper is served as a snack in winter.

Method without sterilization

Sometimes housewives are looking for a simple recipe that does not require long cooking of the vegetable. The preparation method without sterilization reduces the time spent on cooking.

Components:

• 0.3 kilograms of pepper;
• 0.6 liters of water;
• 2 tablespoons sugar;
• 1 teaspoon salt;
• 50 milliliters 9% vinegar;
• currant, cherry and horseradish leaves;
• garlic – 2-3 cloves;
• spices to taste.

Wash and dry the vegetables using a towel. Prepare a marinade from water, salt and granulated sugar. After boiling, pour in vinegar.

While the filling is being prepared, fill the jar: line the bottom with leaves, then lay in the pepper pods, topping it with garlic. Pour boiling water over, hold for 10-15 minutes. Drain the water and add boiling liquid. Seal the jars.

In Georgian

Cooking pickled hot peppers according to the recipes of various peoples helps to discover the diversity of tastes.

Components:

• hot pepper – 2.5 kilograms;
• 150 grams of garlic;
• 1 glass of oil;
• 3 tablespoons each of salt and sugar;
• vinegar 9% – 1 glass;
• greenery;
• Bay leaf.

Cut the washed peppers to allow the marinade to penetrate inside. Mix all ingredients except herbs, garlic and pepper. Place on fire and allow to boil. Place the pepper in the pan and, stirring constantly, boil it for 6-8 minutes.

After the time has passed, take it out of the water and place it in a sieve. The brine is turned on again. Garlic and herbs are added to it. After boiling, pour into a container with a lid into which the pepper pods are first placed. Marinate under pressure in the refrigerator for 24 hours. Afterwards, remove the peppers from the brine, put them in jars, and store them in a cold place.

Spicy pepper appetizer with herbs

The presence of greens during pickling gives the vegetable an unusual taste.

Components:

• 3 kilograms of pepper;
• 6 cloves of garlic;
• a bunch of dill and rehan;
• 5 liters of water;
• 250 grams of salt.

The washed pepper is pierced with a fork. Prepare the brine by mixing salt and water. Greens are placed at the bottom, then pepper pods mixed with garlic cloves. Fill with brine and set pressure. Leave for several days.

Readiness is determined by the color of the vegetable. It becomes lighter. To preserve peppers in the winter, they are compacted into jars along with herbs and sterilized for 10-15 minutes. They are rolled up and sent for storage.

In honey marinade and tomato filling

The pepper prepared according to this recipe turns out to be unusual, but still very tasty.

Components:

• hot pepper – 3 kilograms.
• honey – 2 tablespoons.
• tomatoes – 2.5 kilograms;
• salt – 3 tablespoons;
• sugar – 2 tablespoons;
• vinegar 9% – 1 glass.

Thoroughly washed peppers are preserved using honey and vinegar.The preparation stands for several days at room temperature.

The tomatoes are then juiced using a juicer. Place it on the fire, adding salt and sugar. Add spices, bay leaf and garlic if desired. Place the peppers into the boiling mixture and cook for 2-3 minutes.

The peppers are taken out and placed in prepared jars, poured with marinade and twisted. Leave at room temperature until completely cooled. The taste of the appetizer is a little sweet, but the contrast with the bitterness of hot pepper adds piquancy to the preparation.

Sour

Preparing peppers in this way is not difficult even for culinary beginners. You don’t need to do anything special, just prepare the necessary ingredients, and an excellent preparation will delight your household in the middle of winter.

Components:

1. Hot pepper pods – 5.5 kilograms;
2. Salt – 450 grams;
3. Garlic – 4 heads;
4. A bunch of greenery.

Chop the garlic and herbs as desired. The peppers are washed and dried. Next, you should make punctures for better salting.

The prepared vegetables are mixed with garlic and herbs. Then add salt and mix well. Place it in a container and restore pressure on top. Place in a warm place for several days.

It's okay if it gets a little too long. The degree of readiness is judged by the appearance of the pepper.

Afterwards they are transferred to a small container, or directly placed in a basement or cellar. Such a blank can be rolled up only after sterilization. Then the peppers are placed in jars and sterilized for 10-15 minutes.

Pepper in tomato

Not every housewife will decide to preserve the fruits of the crop for the winter using tomatoes. But it’s worth a try - there shouldn’t be any difficulties while following the steps of the recipe.

Components:

• 1 kilogram of hot pepper;
• 2.5 liters of tomato juice;
• 30 grams of salt;
• 3 tablespoons sugar;
• garlic – 2-3 cloves;
• 1.5 cups sunflower oil;
• 1 tablespoon vinegar.

Prepare the pepper and make cuts. Put tomato juice on the fire, salt it and pour granulated sugar into it. Let it simmer for 10-15 minutes, then pour out the oil; after boiling again, add chopped garlic and vinegar.

The prepared marinade is poured into hot peppers folded into sterile jars and rolled up. Put away for storage.

Methods for storing pepper preparations

It is not enough to just follow the recipe. It is necessary to ensure the sterility of the workplace. During cooking, nothing should get inside the storage containers. Sterilize jars and lids.

In addition, you need to properly store workpieces that were not sterilized, but filled with cold brine. A refrigerator is better. But sometimes the number of containers does not allow placing them there.

In this case, the blanks are stored in a basement or cellar, creating optimal storage conditions. The temperature should not exceed +15 ⁰С, but also not be lower than 0 ⁰С.

Relative humidity is 80%.

If the finished product is stored in a large container, then after selecting the required amount of vegetable, add brine.

Preparing pepper in Armenian style will appeal to lovers of spicy snacks. Many will love the dish for its ease of execution and taste.