After harvesting a good harvest of pepper, it is time to process it. Today there are many recipe options with this ingredient, so you can choose the one you prefer. Some of them make it possible to quickly obtain pickles, which do not require time spent on sterilization. To save energy, it is recommended that you familiarize yourself in advance with the most popular recipes for preparing spicy peppers for the winter.
Choosing the best varieties of peppers for preparations
Choosing the right pepper is the key to getting a tasty delicacy. An important role is played by the taste of the vegetable, its size and wall thickness. To prepare lecho, it is recommended to pay attention to juicy yellow and red plant varieties; they look brighter and more appetizing when prepared. For such recipes, large and juicy fruits are chosen, as they benefit in terms of juiciness and taste, and also facilitate the process of preparing raw materials.
For marinades, it is recommended to take smaller vegetables - they fit more easily into jars and do not lose their appearance after exposure to heat. For preservation, peppers with a wall thickness of at least 4 millimeters are chosen, the taste of which has slight bitterness and a predominant sweetness. The optimal fruit weight is from 80 to 150 grams. The best varieties for lecho and canning include:
- Avangard is a large variety with fruit weight up to 450 grams; its juiciness and meatiness make it ideal for preparing lecho and marinades; wall thickness is from 6 to 7 centimeters.
- Adept is a vegetable of universal use, fruit weight is up to 110 grams, wall thickness is from 6 to 6.5 centimeters.
- Bogdan is a late-ripening variety that produces bright yellow peppers, weighing up to 250 grams and wall thickness from 6 to 8 centimeters.
- Ideal - peppers are red in color and weigh up to 150 grams; A distinctive feature of the variety is its sugar content.
Some recipes require special varieties; using traditional varieties is not suitable for them. These include options for preparing spicy preparations that involve the use of bitter or hot pepper.
Prepare the necessary ingredients
For preparations, ripened fruits are used, with a smooth smooth surface, without signs of rot or damage. The peppers are thoroughly washed and excess objects and debris are removed. If necessary, cut off the damaged areas.
The processing method depends on the type of recipe, so various options are possible. When processing traditional varieties of pepper, the base is cut off, the core and seeds are removed. For spicy recipes, you can use whole fruits. The most commonly used types of cutting are:
- fruits with the base removed;
- slices in the form of 2 or more parts;
- circles.
The harvest should be used immediately after harvest, since long-term storage leads to loss of appearance and quality characteristics of peppers.
Methods for preparing spicy peppers
Today there are a large number of recipes for preparing peppers for the winter. They may involve canning vegetables whole or cut into pieces, solo performance or with the addition of other vegetables. Often the vegetable is stewed with squash, zucchini, carrots, tomatoes and then rolled into jars.
Regardless of the recipe you choose, you should follow a number of rules that will allow you to get a tasty treat and preserve it throughout the season. The main ones include:
- cleanliness - not only jars, but also all kitchen utensils, including spoons and knives, are thoroughly washed;
- speed - containers are sterilized immediately before placing the product in them; if the lids have cooled down after processing, then boil them again for at least 10 minutes;
- quality - raw materials must be taken without flaws and signs of rot, “companion” vegetables must be free of cracks and damage.
The specifics of the recipe should be taken into account.Some of them suggest the use of large peppers with thick walls, others recommend choosing thin-walled fruits.
Pepper in oil
According to this recipe, the vegetable is suitable as an independent dish; it can be used as an ingredient in the preparation of various dishes. To prepare you will need:
- pepper - 6 kilograms;
- salt - ½ cup;
- vegetable oil - ½ cup;
- 6% vinegar - ½ cup;
- garlic - 1 head;
- greens - dill and parsley.
The vegetable is cut into equal parts, placed in a pan and oil is poured on top. Achieve an even distribution of salt and sugar. Cook the vegetable mixture for 20 minutes, remembering to stir constantly. At the end of the process, add finely chopped garlic and add vinegar. The vegetable mixture is left to boil for another 5 minutes, after which it is laid out in sterile containers and covered with lids.
In sweet and sour marinade
Making this recipe is an ideal snack that has a sweet and sour taste. The honey present in the composition adds piquancy. Main ingredients:
- pepper - 2.5 kilograms;
- water - 450 milliliters;
- sunflower oil - 85 milliliters;
- sugar - 175 grams;
- salt - 1.5 tablespoons;
- vinegar 9% - 150 milliliters;
- honey - 1.5 tablespoons;
To add brightness, it is recommended to take yellow and red varieties of pepper; this combination increases the appetizing of the preparation. The vegetable is cut into 2-4 pieces depending on size, the membranes are carefully removed and washed. The sticks, if desired, are cut into small cubes; preparation in the form of slices is acceptable.
All ingredients, except pepper, are mixed and the marinade is prepared. At the moment of boiling, carefully lower the vegetables into the liquid and cook for 10 minutes until a soft structure is obtained, or 7 minutes to obtain a crispy snack.
It is recommended to take 0.5 liter jars, the average consumption for each of them will be 800 grams of pepper. The workpiece is laid out after thoroughly sterilizing the containers. The final stage of work is the procedure of rolling up and keeping the cans upside down to cool under cover.
In tomato
You can marinate the vegetable whole in tomato juice. This preparation can be used as a snack, or as a basis for stuffing with meat or vegetables. To prepare you will need:
- sweet pepper - 3 kilograms;
- tomatoes - 2 kilograms;
- salt - 1.5 teaspoons;
- vinegar - 0.5 teaspoon.
Whole tomatoes are washed, the stem area is removed, and then passed through a meat grinder. Boil the tomato mixture for 15 minutes and add salt at the end. The peppers are washed, cored, placed whole in a container and boiled for 20 minutes. After this, vinegar is added, the peppers are evenly distributed among the jars, the marinade is poured on top and the lids are closed.
Pickled spicy
This recipe will appeal to lovers of spicy dishes. The total cooking time is 45 minutes, 15 of which will be required to prepare the red pepper and 30 for the cooking procedure. For 1 jar with a volume of 300 milliliters you will need:
- red hot pepper - 10 pieces;
- cilantro, dill - 3 sprigs each;
- mint - 1 sprig;
- garlic - 1 head;
- grape vinegar - 100 milliliters;
- seasonings - 2 teaspoons of coriander, 6 black peas and 3 allspice, 2 cloves;
- bay leaf - 3 leaves;
- salt - 2 teaspoons;
- sugar - 1 teaspoon.
The greens are pre-processed, only the leaves are taken - the trunks are not suitable for the recipe due to their coarseness.Spicy herbs and peeled garlic need to be finely chopped.
For cooking, fully prepared pepper pods, without green veins, are used; they do not necessarily have to have the correct shape. Vegetables are pierced through the stalk area with a thin knife blade, otherwise air will accumulate in the cavity. Place the vegetables in a container, add water and boil under the lid for 3 minutes.
Next, turn off the fire and keep the vegetable in the hot solution for 15 minutes.
Place the container on the fire, add 300 milliliters of cold water, sugar, salt, a full list of seasonings, garlic and herbs. At the moment of boiling, add grape vinegar. Using the usual one leads to loss of aroma, so the essence is not used. Keep the pan on the fire for 3 minutes, let it brew for 15 minutes and place the contents in pre-sterilized jars.
Canned, not sterilized
The canning recipe allows you to get a delicious cold snack and requires a minimum of time, since it does not involve a sterilization process. For cooking, a sweet, thick-walled vegetable is used. The following ingredients are needed:
- pepper - 3 kilograms;
- sugar - 1 glass;
- salt - 1 tablespoon;
- vinegar 6% - 1 glass;
- vegetable oil - 1 cup;
- peas, bay leaves - 3 pieces each;
- water - 1 liter.
The peppers are washed, cleared of seeds, and cut into slices. Pour water into a large saucepan, add the main ingredients, except pepper, and bring the liquid to a boil. Place the vegetables and boil for 5 minutes, then put them into jars as quickly as possible and roll them up.
Georgian style for the winter
The spicy taste of the Georgian appetizer goes well with side dishes and meat dishes.The time for preparing the product is minimal, since there is no need to sterilize the jars. For 2 cans, 0.5 liters each, you will need:
- sweet pepper - 1 kilogram;
- parsley - 1 bunch;
- sunflower oil - 5 tablespoons;
- sugar - 2 tablespoons;
- salt - 1 tablespoon;
- garlic - 1 head;
- vinegar - 2 tablespoons;
- khmeli-suneli - 1 tablespoon.
Place the chopped vegetables in a container and squeeze the garlic on top. Add finely chopped herbs, seasonings, sugar, salt and butter. The mixture is mixed well and then left for an hour. After this, the procedure is repeated, the container is placed on the fire to cook for 15 minutes, and vinegar is added at the end. The thoroughly mixed snack is placed in pre-treated jars and rolled up.
Pickling hot peppers
In order to pickle vegetables according to this recipe, it is better to take green varieties. In the classic version, only celery is used; if desired, mint, dill or cilantro can be used as an additional ingredient, which will give the preparation a richer taste. The recipe requires the following ingredients:
- pepper - 1 kilogram;
- water - 3 liters;
- salt - 0.25 kilograms;
- bay leaf - 7 pieces;
- garlic - 1 head;
- celery - 150 grams.
A marinade is prepared from salt, spices and water. After cooling, pour the solution over the vegetables and place them under pressure. They often use a plate pressed on top with a jar of water. After 15 days, the vegetables are placed in jars that have been pre-treated by sterilization. The remaining marinade is boiled and poured into containers, which must be covered with nylon lids on top.
Rules for storing pepper preparations
Blanks with pepper rolled into jars are removed to a place of permanent storage only after they have completely cooled. For this, cellars or loggias are most often used; for direct consumption, the preserves are stored in the refrigerator.
The following rules must be observed:
- the room must be dry, high humidity will lead to rust on metal covers;
- the containers should not be exposed to sunlight, otherwise the product will begin to deteriorate;
- before removing the workpiece, you should check the tightness, for which the jar is turned over and checked for leakage;
- If turbidity, mold, foam or other suspicious manifestations appear, you need to throw away the workpiece and not risk your own health.
The recommended storage time for marinades is 1 year, but properly processed vegetables can be stored longer.
