Hot peppers have several additional names. You can often find references to chili peppers or hot peppers - they mean the same thing. When canning hot peppers, their special taste characteristics are taken into account and the vegetable is prepared as a pickled, dried or dried vegetable. For this purpose, different conservation technologies are used. The shelf life of the products depends on the choice of cooking methods.
- Specifics of pickling hot peppers for the winter
- How to choose and prepare vegetables
- Preparing containers before starting the process
- Homemade pickling recipes
- A simple method with honey without sterilization
- Chili peppers and onions in jars
- Cold marinate hot peppers in vinegar
- Adjika of red pepper and jalapeno with tomatoes
- Armenian pickled green capsicum
- Preparation in tomato juice
- Bitter pods in oil marinade
- With squash and chili
- Hot pepper without vinegar
- Korean pickled peppers
- How to store it correctly and for how long?
Specifics of pickling hot peppers for the winter
Marinating is the most famous method of preparing hot peppers. The main components of pickling are acids and table salt. They are responsible for preventing the development of microorganisms, and also allow you to preserve the workpiece for a long period of time. Additional components are selected for marinades; they improve the taste characteristics.
When pickling, peppers are used whole, due to their small size, or cut into several parts, as indicated in the recipe.
Information! Small parts of vegetables pickle faster than whole ones.
How to choose and prepare vegetables
When choosing vegetables, use protective gloves so that the bitterness does not cause burns on your fingers. Whole, red, ripe specimens are selected for pickling. Before cooking, they are washed and then dried with a dry towel.
Preparing containers before starting the process
Glass jars are prepared for pickled hot peppers. They are washed and then sterilized. When preparing, take into account that the jars must be hermetically sealed with suitable lids.
Homemade pickling recipes
Preparing pickled peppers involves adding various components that affect the overall taste of the preparation. This marinade is suitable for family feasts in winter and is used as an addition to main courses.
A simple method with honey without sterilization
To prepare 1 kilogram of pepper, take 150 grams of honey and 300 milliliters of vinegar. In order to marinate parts of the vegetable, honey is poured onto the bottom, then whole, washed peppers are placed tightly and filled with vinegar. Close the lid tightly, shake, turn upside down, and leave to marinate.
Chili peppers and onions in jars
Hot chili is taken in equal proportions with onions. The onion is fried until golden brown and chopped chili is added to it. Fry over low heat until soft, then add chopped garlic and basil to taste. Salt and pepper. This mixture is stored in glass jars.
Cold marinate hot peppers in vinegar
For the marinade, use vinegar, salt and sugar to taste. The ingredients are boiled with water, then the cold marinade is poured over the prepared pepper. Store with previous sterilization.
Adjika of red pepper and jalapeno with tomatoes
For adjika, they use the jalapeño variety. Calculation of ingredients:
- jalapeno – 3 pieces;
- Bulgarian – 3 kilograms;
- vegetable oil – 250 milliliters;
- garlic – 250 grams;
- tomato puree – 1 kilogram;
- salt, sugar, parsley.
All ingredients are crushed and gradually boiled over low heat, then poured with tomato. Salt, sugar and herbs are added to taste. After preparation, the mixture is poured into sterilized jars and screwed on with lids.
Armenian pickled green capsicum
4 kilograms of chopped green pods are covered with chopped garlic mixed with salt, covered with oppression and left to marinate for 12 hours. After this, the mixture is transferred to dry, clean glass jars.
Preparation in tomato juice
Tomato juice is mixed with vinegar according to the formula 3:1. Pour this mixture over the cut slices and boil for 15-20 minutes.Then the jars with the preparations are sterilized.
Bitter pods in oil marinade
250 milliliters of oil are heated with 10 cloves of garlic, 100 grams of sugar, 100 grams of salt, 250 milliliters of table vinegar. Add about 2 kilograms of chopped bitter pods to the marinade and boil. After this, the marinade is cooled.
With squash and chili
The squash is cut into strips and mixed with tomato slices. Season with a mixture of chili, garlic, salt and sugar. The ingredients of this salad are taken in arbitrary proportions - it depends on preferences. The filling is prepared from 9% vinegar and water, taken in equal parts.
Hot pepper without vinegar
The slices can be marinated in lemon juice with added salt. This snack is prepared before consumption. It can be preserved for the winter if it is double sterilized.
Korean pickled peppers
The marinade is prepared according to a separate recipe:
- water – 400 milliliters;
- vinegar - 70 milliliters;
- garlic – 1 head;
- salt, sugar - to taste.
Boil the marinade, pour in 1 kilogram of peppers, bring to a boil. The pickled vegetable is ready in 2-3 days.
How to store it correctly and for how long?
The preparations are stored until winter only when they are sterilized and hermetically sealed with boiled lids. The shelf life of such canned food can be from 3 to 6 months.
Without additional processing, the blanks are stored on the bottom shelf of the refrigerator for no more than 2 weeks.
