Pickled hot peppers for the winter - an appetizer is not at all obligatory, included in the traditional list of preparations for housewives. But I bet, if you taste a spicy, crispy, burning pod at least once, you will certainly appreciate it and contribute. They say that in every woman there is a zest, then, by analogy, in men - pepper. And mine, spicy and burning and stunning, is in jars.

It will be interesting for the inquisitive to know that in cold weather, a fragrant snack not only diversifies the menu, but also heals. Since chili is a wonderful and healthy vegetable in all respects, it contains substances that can protect you from colds.

Pickled bitter pepper for the winter - cooking secrets

Each workpiece has its own nuances in proper cooking. Capsicum is not too capricious, there are few secrets:

• You can pickle peppers of any variety and color - red, green.
• Choose the longest and thinnest pods, as they pickle faster, take up full space in jars, are much tastier than their larger counterparts, and in addition look invitingly and elegantly.
• Do not reject large specimens - cut into strips.
• Before canning, cut off the dry tips of the pods, but be sure to leave at least a small tail - it will be convenient to hold while tasting.
• Do not like too spicy snack, soak for a day in cold water. Do not forget to change it several times during this time - excess bitterness will go away.
• You can remove bitterness in another way, no less effective: pour pepper pods directly into jars hot water, and after 10 minutes, drain it.
• If you don’t have enough pepper for a whole jar, don’t get lost, add strips of ordinary Bulgarian, in a joint preparation it will become spicy and no less tasty.

Hot pepper, pickled without sterilization

A recipe that captivates with simplicity in execution, observing the correct proportions, you will get a wonderful appetizer for meat and first courses.

• Hot peppers.
• Water - 5 glasses.
• Salt - 2 large spoons.
• Sugar - 3 tablespoons.
• Table vinegar - half a glass.
• Dill, bay leaf, allspice, cloves, mustard seeds, parsley - choose spices at your discretion.

1. Wash the pods, dry and trim the dry ends. Please note: cut carefully so as not to violate the integrity of the pod. Do not touch the tail - you will hold a yummy for it.
2. Put spices on the bottom of the jar and fill with pepper pods to the top.
3. Boil water, fill the jars and leave to infuse for half an hour.
4. After this time, pour this water into a saucepan, boil with salt and sugar, and return it back to the jar.
5. Repeat this manipulation again, in the last - pour vinegar.
6. Roll the workpiece under an iron or nylon cover. Recently, I have adapted to close the preservation in jars with screw caps. They are excellent, only advice: pour the marinade to the top so that it overflows, and twist.

Georgian pickled hot pepper

Someone who, but Georgians understand spicy snacks, know a lot about and know how to cook - it's not a sin to learn. Pickled pepper according to this recipe can become the "nail" of any feast.

• Hot pepper - 2.5 kg.
• Parsley, celery - a large bunch.
• Bay leaf- 4 things.
• Garlic - 150 gr.
• Sunflower oil - 250 ml.
• Salt - 3-4 large spoons (to taste).
• Sugar - 3 tablespoons.
• Table vinegar - 500 ml.

1. Prepare the pods for pickling - cut at the base so that the marinade quickly soaks the peppers.
2. Pour water, oil, vinegar into the pan, add sugar, parsley, salt and let it boil.
3. Boil the pods in small portions for 6-8 minutes, preventing them from floating up and turning for even cooking. Remove and place in a separate bowl.
4. Cool the marinade, put chopped herbs in it - celery and parsley, chopped garlic, bring to a boil again.
5. Pour hot peppers with marinade and press down with oppression.
6. Leave the workpiece in the refrigerator for a day, then transfer to jars and send for storage.

Hot pepper in Armenian - recipe

There are not enough sharp impressions in life - cook a burning Armenian-style marinated appetizer for the winter. In the Caucasus, pepper is treated with adoration; not a single more or less serious meal is complete without it. Grown in large quantities, sour, pickle. They call it affectionately - "tsitsak", pluck at an early stage, when the pods are light green and not too hot. For meat, borscht - just right!

• Tsitsak - 3 kg.
• Garlic - 250 gr.
• Sunflower oil - 350 ml.
• Apple cider vinegar - 500 ml bottle.
• Salt - 100 gr.
• Parsley - 2 bunches.

1. Wash the pods and cut at the base with a cross, put in a wide container.
2. Cut the parsley, chop the garlic into a pulp, add salt to the mixture, mix well and place the peppers there. Marinate for a day, covered with a lid.
3. Combine vinegar with oil and fry the peppers in the mixture in small portions.
4. Put the fried pods in liter jars and sterilize after boiling for 20 minutes.
5. Move the cooled workpiece to the cold. After a day, try and admire. It burns - go crazy, but it's impossible to break away.

Hot pepper marinated with honey

Incredible delicious preparation it will turn out if you supplement the marinade with two components that, at first glance, are not very compatible with each other.

• Take on a liter jar filled with pepper: honey - 2 tablespoons, a spoonful of salt, Apple vinegar- cup. If not, instead of apple, take table, but only 6%.

1. With clean pods (cut a little at the tail), fill the jar tightly, laying it tightly and pour the marinade over.
2. Prepare the marinade: add the required amount of salt to the vinegar, put honey and mix well.
3. The blank can be closed with a simple nylon lid and stored in the refrigerator.

hot pepper recipe in tomato

I call the preparation a tomato bomb, although the juice softens the sharpness of the pickled peppers a little.

• Hot pepper - 1 kg.
• Tomato juice with pulp, purchased or cooked on your own - 2.5 liters.
• Salt - 30 gr. (spoon with top).
• Sugar - 90 gr.
• Ground pepper - ¼ teaspoon.
• Garlic, gruel - a large, with a top, spoon.
• Vinegar 9% - a tablespoon.
• Sunflower oil - one and a half glasses.
• Lavrushka - 5 pcs.

Marinate hot peppers in tomato:

1. Cut the pods and put in jars.
2. Add salt, bay leaf, sugar to tomato juice, cook for 20 minutes. add garlic, pour in vinegar, let it boil.
3. Pour the boiling marinade into a jar and roll up.

Korean pickled hot peppers

Korean cuisine cannot leave anyone indifferent. Keep a recipe, the only drawback of which is that it will not work to prepare hot peppers for the winter - this quick recipe, suggesting the same rapid use.

• Capsicum - 1 kg.
• Garlic - ½ head.
• Water - 400 ml.
• 6% vinegar - 70 ml.
• Black pepper - a teaspoon.
• Salt and sugar - half a large spoon.
• Ground red pepper - a teaspoon.
• Ground coriander seeds - a small spoon.

1. Place the pods in a jar and pour over the marinade.

Prepare the filling: put the spices, chopped garlic into boiling water and let it boil. After 2-3 days, pickled peppers are ready.

If you regularly prepare hot peppers for the winter, believe me, your mood will always be good, because spicy pickled pods are a source of endorphins, a substance that ensures the production of a joyful hormone. May your home always be festive and delicious! With love… Galina Nekrasova.

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Ingredients:

• 6 kg of bell pepper (preferably multi-colored);
• 1 glass of sugar and 1 glass of salt;
• 1 teaspoon ground black pepper;
• 1 cup minced garlic;
• 1 teaspoon cumin and cilantro;
• 0.5 l of vinegar;
• 1 liter of water.

Cooking:

First of all, mix salt with sugar and minced garlic. Then, add cilantro and pepper to this mixture. Mix everything well to get homogeneous mass. Now wash the Bulgarian thoroughly Bell pepper, clean it from seeds and stalks. Each pepper in the middle should be greased with the prepared spicy mixture and left for 10 hours in a cool room.

At the end of this time, the pepper should start up the juice, which must be drained into the pan. Pepper, in turn, fits tightly into sterilized jars. Add water and vinegar to the juice, boil and pour the marinade into the pepper. According to this recipe, Korean pepper can be closed with both metal and ordinary plastic lids. Remove the workpiece in a cool place. In winter, such peppers can be served as a snack, for example, cut into pieces and drizzled with vegetable oil, or they can be used for stuffing.

Korean salad for the winter

Peppers can also be used to make a Korean-style salad for the winter.

Ingredients:

• 2.5 kg of sweet pepper;
• 3.5 kg of carrots;
• 3.5 cabbages;
• 3 cloves of garlic;
• 2.5 onions;
• 2.5 teaspoons ground black pepper
• 2.5 tablespoons red ground pepper
• 3.5 cups of vegetable oil, vinegar, salt, sugar to taste (for seasoning).

Cooking:

All vegetables must be cut into small strips. Then they should add sugar, salt, vinegar, red and black pepper, seasonings. Mix everything thoroughly. Cooked onion cut into half rings and fry in vegetable oil until golden brown. Add to vegetables. The salad should be left for one hour so that the ingredients release the juice. That's all, now you can lay out the banks and roll up the lids.

Hot pepper for the winter

Ingredients:

• 1 kg of hot green pepper;
• 1.5 teaspoons of salt;
• 5 cloves of garlic;
• 50 ml of vinegar;
• 5 black peppercorns;
• dill greens;
• 2 bay leaves.

Cooking:

Peel the garlic, peppercorns, bay leaf and dill, rinse thoroughly. Put the prepared spices in sterilized liter jars. Wash the hot peppers as well and put them tightly in a jar. Then fill the workpiece with hot water, add salt and pour in vinegar. Everything, you can roll hot pepper for the winter. Leave the jars to cool completely at room temperature, and then put them in a cool and dark room.

"Appetite" from bitter pepper for the winter

Ingredients:

• 3 kg of hot pepper;
• 250 g sugar;
• 5 kg of ripe tomatoes;
• 200 g of salt;
• 0.5 l sunflower oil;

Cooking:

Pods of bitter pepper must be thoroughly washed, cut off the “tails” and then baked for strong fire. Tomatoes, peeled, must be passed through a meat grinder, and then squeeze the resulting mass through gauze. Pour the tomato juice into a saucepan, put on fire, bring to a boil and cook for 20 minutes. Then add butter, salt and sugar. In this marinade also dip the roasted peppers and boil for another 6 minutes. Pour the resulting mixture into jars and roll up for the winter.

08.07.2016

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You can imagine what a fragrant, tasty and spicy bell pepper it is. As soon as you open a jar in winter, the aroma is immediately such, the appetite is excited in a second. By the time you cook it, you want to eat it.

Ingredients:

• Bulgarian pepper - 6 kilograms;
• salt - 1 cup;
• sugar - 1 glass;
• minced garlic - 1 cup;
• cilantro - 1 teaspoon;
• vinegar 9% - 500 milliliters;
• water - 1 liter.

A step-by-step recipe for pickled bell peppers in Korean for the winter

1. Remove stems and seeds from peppers.
2. Combine salt, sugar and garlic together. Spread the inside of the pepper with the resulting mixture.
3. Put the pepper to infuse for 10 hours in a cool place.
4. Pour the juice that has stood out from the pepper into the pan, and place the pepper tightly in the prepared jars.
5. Add water and vinegar to the pepper juice in a saucepan, and bring to a boil.
6. Pour pepper with hot marinade, and close with nylon lids. Store in a cellar or refrigerator.

Pepper in Korean great snack, magnificent independent dish. and always original treat at any feast.

Delicious preparations for you, and bon appetit!

I enjoy life together with my son Nikitka, he is 5 years old. He is my inspiration, helper and friend. I cook every day (I started cooking and cooking for the whole family from the age of 9). More than anything I love family dinners at home. I always bake sweets for the weekend, I love it when the house smells like baking! It's so cozy! I love to travel and bring recipes from all over the world! The culinary project “I love to cook” has become a part of my family for a long time. This is not only my job, but the place where I share the most intimate, what my relatives adore - the recipes of our family.

Korean Hot Peppers- this is one of the many recipes for cooking fried stuffed pepper. Many people think that stuffing narrow capsicum is almost impossible. However, by preparing it in this way, you will get the original Korean snack.

The Korean hot pepper recipe is very simple, however, like many Korean dishes. Such a pepper turns out to be very satisfying and spicy, since its main ingredient is chopped meat. Just don’t think that you have to literally stuff the minced meat into a narrow peppercorn, because the cooking technology here is somewhat different. The difference is that hot peppers it is necessary to cut it in half and put the minced meat over its entire surface, tamping it a little. After that, each half is dipped in egg batter and fried in a hot frying pan for several minutes. The result is a sharp stuffed pepper fried in egg batter. like this interesting recipe came up with inventive Koreans. Let's try to cook it, replenishing the daily menu with a new dish. Well, if your friends are fans of spicy food, then such a pepper can also be served on the festive table.

If you are already eager to learn about all the nuances and secrets of cooking hot peppers in Korean, then rather study our step by step photo recipe. When you try this original snack be sure to share your experience. We assure you that this Korean dish will become your husband's favorite snack, as such a pepper pairs perfectly with fresh cold beer.

Ingredients

• hot pepper
  (5 pieces of Dungan)
• Chopped meat
  (100 g)
• Egg
  (2 pcs.)
• food salt
  (taste)
• Wheat flour
  (2-3 tablespoons)

Cooking steps

First you need to cut the stem from the pepper and cut the pod in half. Carefully remove all seeds and rinse each half thoroughly under running water. Do not think that all the sharpness is gone with the seeds, because the capsicum varieties of pepper (especially the Dungan, which we use in this case) retain their sharpness in the pulp.

Place a few tablespoons on a plate. wheat flour. Sprinkle the inside of each half of the pod with flour and set aside.

Put the minced meat in a small container and add a little salt and black allspice to it. Mix it thoroughly and beat it a little so that it becomes whole and dense. Take half a pepper and fill it completely with minced meat from one end to the other. Stuff the other halves in the same way. Roll each peppercorn with minced meat in flour on all sides.

Take a deep plate and break into it 2 chicken eggs. Using a fork or whisk, beat the eggs until foamy: this will make the batter porous and airy. Each stuffed half must be dipped in batter.

Heat up a frying pan, pour vegetable oil and put out the fire. When the oil is hot, add the peppers, mince side down, and fry until the batter is golden brown.

When one side is well fried, turn the pepper over and fry the other side until golden brown. Spread the fried hot peppers on a dish, after covering it with a paper towel: this will remove the excess fat that the batter absorbed during frying. This is what Korean hot peppers look like. It turns out very tasty and satisfying, and the minced meat is completely saturated with aroma. fresh vegetable and absorbs a moderate amount of spiciness. Try this appetizer for dinner. Be sure that your husband will forever approve hot stuffed peppers in his menu.

Korean pepper for the winter

In order to have something to eat in the winter, I offer you a recipe for cooking Korean pepper for the winter that I recently saw. The appetizer is spicy, and the smell is such that the appetite immediately wakes up.

INGREDIENTS

• Fresh cabbage 700 grams
• bell pepper 2 pieces
• Carrot 1 piece
• Garlic 3-4 Cloves
• Water 1.5 Liters
• Salt 2 Art. spoons
• Soy sauce 2 tbsp. spoons
• Vegetable oil 100 ml
• Vinegar 9% 1 Art. a spoon
• Sugar 1 tbsp. a spoon
• Chili pepper to taste

We prepare vegetables. We chop the cabbage, grate the carrots, squeeze the garlic, cut the bell pepper into slices and peel the seeds with a knife.

Now let's prepare the marinade. For the marinade, we need 1.5 liters of water, which we pour into the pan. We put medium fire, add to water soy sauce, vegetable oil, chili pepper, sugar, salt. We mix everything and wait until the water boils. After that, add vinegar and remove the fire.

Mix cabbage, garlic, carrots and peppers in a bowl. Pour the marinade into a bowl, mix everything. We leave in the refrigerator for 4 hours, after which we distribute it among the banks.

After the Korean pepper has been infused in the refrigerator, it can be eaten immediately. But it is better to let it brew for a few more days.

Korean pepper for the winter, thanks to minimal heat treatment, retains all the vitamins. The amount of spices can be increased or decreased according to your own taste. During the colder months, this canned salad will remind you of a hot summer. The above recipes can be used not only for blanks, spicy vegetable salad can be eaten after 3 days of pickling.

Pickled peppers in Korean for the winter will pleasantly diversify your menu

Ingredients

Sweet pepper 1 kg ground coriander 1 tbsp Sugar 4 tbsp vinegar 3% 3 tbsp Salt 1 tsp Bay leaf 2 pieces) peppercorns 6 piece(s) Carnation 3 pieces) Anise 1 star

• Servings: 1
• Time for preparing: 30 minutes

Pickled peppers in Korean recipe for the winter

Vegetables can be stored for the winter different ways. Marinating is one of the easiest. Bright oriental spices will give this appetizer a unique charm. If desired, you can add a complex seasoning "for Korean carrots", it is suitable for all vegetables prepared in this way.

Ingredients:

• sweet pepper of different colors - 1 kg;
• carrots - 2 pcs.;
• 5-6 garlic cloves;
• 1 st. l. ground coriander;
• vegetable oil - 80-100 ml;
• sugar - 4-5 tablespoons;
• table vinegar 3-5% - 3 tablespoons;
• so cooking - 1 tsp;
• laurel leaves - 2 pcs.;
• allspice peas - 6 pcs.;
• clove buds - 3-4 pcs.;
• 1 star anise.

Cooking:

• chop washed vegetables into thin strips;
• peel the garlic and cut into quarters or crush a little;
• heat the oil in a deep saucepan, put the coriander and garlic in it, heat it up, then pour the carrots and peppers with this oil;
• leave the vegetables to marinate for an hour;
• prepare the filling - boil sugar, salt and the remaining spices in a liter of water;
• arrange the vegetables in jars, pour a little vinegar into each and pour over the hot marinade;
• roll up the banks and cool.

The salad is ready in a day, it is better to store the snack in a cool place. If the jars were not previously sterilized, then you can only keep it in the refrigerator, no longer than a month.

Hot peppers in Korean, marinated in jars

Hot chili is a rather specific fruit, it is rarely eaten as an independent dish. Most often it is seasoning for a brighter taste. Try marinating it in Korean, with whole fruits - this is an excellent spicy snack for winter feasts.

Cooking:

• whole chili pods of the same size - 0.8-1 kg;
• 6-8 cloves of garlic;
• ground coriander - 15 g;
• allspice peas - 7-10 pcs.;
• ground hot pepper- 5-15 g;
• table salt and white sugar - 10 g each;
• 1 bay leaf.

Cooking:

• scald the pods with boiling water and place in prepared jars;
• peel the garlic, cut into slices and add to the chili;
• boil 0.5 liters. water, dissolve salt and sugar, add spices and boil a little;
• fill the jars with hot marinade, roll up and cool in the room.

If you want the workpiece to be stored longer, then before pouring the marinade, add a tablespoon of ordinary vinegar to each jar.

Spicy and fragrant snacks with exotic oriental note will surely decorate your winter table. Prepare a few jars to try and next year you will want to make more delicious and healthy snacks.