Recipes for pickled bitter pepper Tsitsak in Georgian for the winter

Hot peppers are rarely closed for the winter. This is mainly done by those who love very fatty and filling dishes. The snack described below has a unique property: it improves the taste of many products. True gourmets always have a couple of jars of pickled peppers on hand. These small pods differ from their fellows in their extraordinary juiciness. There are several ways to prepare it at home.

Benefits of pepper and contraindications for use

Everyone has heard the words that pepper is the king of vitamins. This is due to the fact that this particular vegetable is the record holder for the content of vital vitamin C.In addition, pepper is rich in many vitamins, beta-carotene, potassium, iron, phosphorus and choline. According to scientists, replenishment of the daily requirement of vitamin C is possible by eating 30–50 grams of hot pepper.

Despite the extremely beneficial composition of the vegetable, many are of the opinion that this product is harmful. It should be noted that this is erroneous. Eating chili in small quantities will have a positive effect on the circulatory system and respiratory organs. The small pepper is also useful for people suffering from high myopia and who want to get rid of extra pounds: Tsitsak is an active “fighter” against cholesterol.

Hot pepper is also good for beauty. Improving hair growth, strengthening hair follicles, fighting cellulite - pepper can do all this.

This is an active stimulator of the hormone of happiness - endorphin. Due to its increased production, the functioning of the immune system improves, stress goes away, and pain decreases.

Tsitsak also has contraindications. First of all, it should be excluded from the diet for people suffering from high blood pressure. People with gastrointestinal tract diseases, liver diseases, those prone to allergies and pregnant women should not indulge in spicy dishes.

All categories of gourmets should exercise caution when consuming Georgian pickled peppers during the hot season.

Georgian hot pepper recipe

Georgian cuisine is very original in the choice of seasonings and spices. Representatives of this nationality are well versed in snacks, including spicy ones, and know how to prepare them. Pepper pickled in Georgian style is found in almost every home. You can learn how to cook it correctly from Georgians.

To prepare Georgian Tsitsak pepper, you should have the following ingredients on hand:

• 2.5 kilograms of hot pepper;
• a lot of celery and parsley;
• 4 – 5 pieces of bay leaf;
• 150 – 170 grams of garlic;
• 0.25 liters of vegetable oil;
• 3.5 tablespoons salt;
• 3 tablespoons sugar;
• 0.5 liters of table vinegar.

You can preserve peppers for the winter in Georgian style as follows:

1. Preparing the pods for pickling. To do this, you need to cut them at the base so that the brine quickly penetrates all parts.
2. Preparing the marinade. In a saucepan, mix water, vegetable oil, sugar, and salt. Vinegar and laurel are added to the mixture and everything is brought to a boil.
3. Boiling the pods. They should be placed in boiling brine and boiled for 6 - 8 minutes, constantly stirring and turning. This will ensure even cooking and soaking. After the specified time has passed, the fruits should be placed in a bowl or sieve and allowed to drain.
4. Saturation of the salty marinade with spices. After the fruits are removed, you need to turn on the stove on which the marinade is cooked again. Finely chopped aromatic herbs are added to it: parsley, celery, garlic, after which the mixture is boiled again.
5. Conservation. The boiled marinade must be used immediately for its intended purpose. They pour peppers folded into a large bowl. The container should be filled to the very brim so that no air remains. Oppression should be placed at the top.
6. Pickling. The preparation is placed in the refrigerator for 24 hours, after which the pods are placed in jars and stored in a dark, cool place.

All pickled vegetables are very popular in Georgia. Hot pepper Tsitsak, marinated for the winter in Georgian style, was no exception.Pepper can be stored for several months. Men love this recipe very much.

The appetizer goes well with dishes such as lobio and all types of meat (pork, beef, lamb). Canned peppers are good to add to soups, pilaf, and meat dishes. Salting it is quick and easy.

Roasted hot pepper

Chili, pre-fried before canning, is a wonderful appetizer and an excellent addition to all meat and fish dishes. The cooking process is simple and straightforward. The Georgian version of the dish is characterized by a slight spiciness and a sweet and sour marinade in which the pickles are prepared.

Before you marinate your roasted chilies, there are a few things to pay attention to:

1. For frying before canning, you should choose varieties characterized by good meatiness.
2. Using pods of different colors, you can get a snack that is not only tasty and original, but also beautiful.
3. To preserve the taste and true aroma, it is recommended to fry the fruits whole, without removing the seeds or cutting off the stalks.
4. For frying, you should use a large amount of refined sunflower oil, otherwise the fruits will burn.
5. In some cases, housewives pre-bake them in the oven before frying peppers.

To prepare fried salted peppers you will need:

• 15 bitter fruits;
• 5 tablespoons of honey;
• 0.08 liters of table vinegar;
• a head of garlic and a bunch of parsley;
• sunflower oil.

We preserve in this order:

1. Prepare the peppers. It is better to cut the tails to a length of 1.5 - 2 centimeters, it is better to leave the seeds. The pepper must be dry because when placed in hot oil it will splatter a lot. In addition, the Tsitsak may crack under steam pressure.
2. The pepper should be fried.This is done in a large amount of vegetable oil. Fry until a crust appears; if you have a grill, you can use it. This option is the best because it makes it possible to cook fried Tsitsak without using a lot of oil.
3. Preparing the marinade. Garlic, honey, herbs and vinegar are added to the oil remaining from frying. When pouring this mixture over pepper, you should remember that pepper for the winter in Georgian style should be infused for at least 24 hours. If there is not enough brine, you can dilute it with boiled water.
4. After time, the fruits are placed in jars and stored in a cool place. It is better if it is possible to store the preparations in the refrigerator.

By regularly preparing hot peppers for the winter, you can be sure of maintaining immunity, good mood and good health.

If traditional recipes start to get boring, you can always come up with variations. For example, part of the volume of a jar can be filled by marinating bell peppers in it for the winter.