Summer and autumn give us vegetables and fruits. You should not only enjoy them during the season, but also close them for future use. In winter, they pleasantly diversify our table, especially on holidays. Oriental cuisine offers interesting pickles with hot and sweet peppers. You can prepare marinated bell peppers in Armenian style. Roasted paprika, drenched in tomato juice or a spicy marinade in water, will not leave gourmets indifferent.
- Features of marinating peppers in Armenian style for the winter
- Product selection and preparation
- How to properly prepare containers for the start of the process?
- The most delicious cooking methods
- Whole bell pepper in Armenian style
- Option in pieces
- With added hot pepper
- Armenian fried pepper
- Marinated “Ram Horn” pepper in Armenian style
- Storage rules
Features of marinating peppers in Armenian style for the winter
In Armenian cuisine, cooking technology and dosage are strictly adhered to. To achieve the national dish, don't deviate from technique.
Product selection and preparation
Red paprika is used for pickling. Large specimens are cut into large pieces, small fruits are placed whole. According to the recipe, when paprika is fried, meaty varieties are chosen.
Garlic is added whole to the canned food. Very large cloves are cut lengthwise into 2 parts.
How to properly prepare containers for the start of the process?
The jars are washed with soda and sterilized over steam in the oven.
The most delicious cooking methods
Armenian cuisine has many delicious recipes. Paprika is covered with whole fruits or pieces. It is boiled in a marinade or fried, and then filled with brine. Hot peppers are pickled, the finished product is called “Ram Horn”.
Whole bell pepper in Armenian style
Prepare 5 kilograms of paprika. Free from stalks and seeds. Cilantro (100 grams), parsley (100 grams) are washed under running water. Place on a towel to dry.
For the marinade, boil 1 liter of water, add ½ liter of apple cider vinegar 6%, 250 grams of sugar, 100 grams of salt, ½ liter of oil.
For spices, add 20 pieces of allspice, the same amount of black pepper, and 7 bay leaves.
As soon as the marinade boils, add the paprika in parts. After 5 minutes they pull it out and load the next batch. Do this until the fruit runs out. While the vegetables are cooling, prepare 250 grams of garlic. The cloves are cut lengthwise into 2 parts.
The fruits are filled with herbs, garlic, and placed in layers in jars.The marinade is brought to a boil, the containers are filled up to the hangers, and set to sterilize (half-liter jars - 10 minutes). They take out the containers, seal them, and turn them upside down. No need to insulate. The vegetables turn out delicious, just mind blowing. Yield: 15 half-liter or 7 liter jars.
Option in pieces
In the recipe, when paprika is cut into pieces, the same ingredients are used. Only instead of parsley, use 100 grams of celery. Greens add an exquisite piquancy to the marinade. Pieces in butter are served as a winter snack.
With added hot pepper
Spicy lovers will love the improved recipe with the addition of hot peppers. It is cut into rings and added to the marinade.
Armenian fried pepper
Paprika is washed and dried well. Prepare a frying pan, pour in a little oil and gradually fry whole fruits (500-600 grams) with tails. The skin is carefully removed.
Place bay leaf and peppercorns on the bottom of sterilized jars. Top with paprika. Each layer is sprinkled with chopped garlic, hot pepper, cut into rings.
In a half-liter jar you need to add 3 teaspoons of sugar, 1 tablespoon of grape vinegar 6%, 1 teaspoon of salt. Pour boiling water over and sterilize for 20 minutes. The containers are pulled out and sealed with metal lids. There is no need to insulate with a blanket.
Marinated “Ram Horn” pepper in Armenian style
An excellent addition to borscht is hot pepper in marinade or “Ram Horn”. Prepare 7 pods for a half-liter jar. They are washed under water and dried. Put on gloves and cut into pieces. Place products in containers. Pour marinade on top.Bring five hundred milliliters of water to a boil, add 2 tablespoons of salt, 50 milliliters of apple cider vinegar 6%, 100 grams of honey, 2 bay leaves.
The jars are filled and set to sterilize for 15 minutes. The starting point starts from the boiling of water in the pan.
Storage rules
Winter preparations not only need to be made tasty, but also stored properly. All sterilized pickles are stored at a temperature of 20 degrees.
Preservation without sterilization is stored in the basement or refrigerator.
