Pepper for the winter is one perfect way to cook this delicious vegetable for the long haul or even make it into a dish you can enjoy all year round.

Ingredients:

• bell pepper 1 kg;
• Salt 1 tbsp. l.;
• Sugar 2 c. l.;
• Vinegar 9% 50 ml
• Peppercorns 1 tbsp. l.;
• Garlic 2 cloves;
• French mustard grains 1 tbsp. l.;
• Sunflower oil 50 ml

How to cook "Baked Peppers for the Winter":

1. Bell peppers are washed, dried, wrapped in foil and baked at maximum temperature for 30-35 minutes.
2. Place the hot pepper in a bag or airtight container, let it soak and cool well.
3. Remove the seeds from the pepper.
4. Cut the roasted pepper fillet into strips.
5. For marinade, mix salt, sugar, Bell pepper, yellow and red mustard seeds, pour a glass of water and boil until the crystals dissolve.
6. Add marinated sliced fresh garlic, vinegar and fragrant sunflower oil, bring the marinade to a boil and immediately remove from the plate.
7. Pour hot marinade over baked peppers and apply it to sterile jars, jars tightly with corks. Refrigerate before serving.
8. Baked peppers can be served as an appetizer on bruschettas and sandwiches, added to winter salads and season soups and borscht.

How to salt bitter pepper for the winter in Armenian

For the dish you need:

• hot green pepper - 1 kg;
• clean water - 1 l;
• salt - 8 tbsp. l.

Now you can start creating the blank.

The step by step process will look like this:

1. Rinse the pepper, remove the inedible parts: tail and seeds. Then make a longitudinal cut on the vegetable about 2 cm.
2. Ready peppers are placed in a small bowl or deep pan.
3. Place the saline solution in a separate container. To do this, boil water and dissolve the amount of salt in it.
4. The resulting composition must be poured. It is important that the brine is hot.
5. Place a weight on the vegetable. This is necessary so that they are completely covered with saline liquid.
6. Cover the dish with the workpiece with a clean cloth and leave to salt at room temperature for 72 hours.
7. After 3 days, you need to drain the pool from the pool and prepare a new one. Do it the same way as the first one: in 1 liter of water, dissolve 8 tbsp. l. salt. After preparing the brine, the vegetables are coagulated with fresh liquid.
8. In this form, the gap should be 5 more days. Then you need to drain the old cucumber and transfer the vegetables to sterilized jars.
9. Freshly prepared brine is poured into jars and closed for the winter.

• Green pepper - 1 kg;
• Water - 1 l;
• Salt - 8 tbsp. l.

Cooking:

1. Rinse the pepper, the tail and the inside can not be cleaned. Then, along the bottom, make a 2 cm incision. Place the vegetables in a basin or pan.
2. Prepare the brine in a separate container. To do this, boil water and dissolve salt in it.
3. Pour hot brine over the peppers. Top with a flat plate or lid and some weight. Vegetables must be completely immersed in the liquid. A bowl of pepper covered with a towel is left to salt at room temperature. Vegetables are soaked in brine for 3 days.
4. After that, fresh brine is obtained in the manner described above. The liquid drains. Then the pepper is poured with fresh brine. Thus, we soak vegetables for another 5 days. Then we change the brine again.
5. Pepper is laid out in clean jars and freshly prepared liquid is poured. Hot pepper is ready!

It is believed that this method of salting preserves all useful material in a vegetable. This pepper is not only very tasty, but also healthy. It improves the digestive system and has a positive effect on appetite.

For cooking you need:

• 2 liters of tomato juice;
• 4 kg of bell pepper;
• 1 glass of vegetable oil;
• 1 cup of sugar;
• 50 g of salt;
• 1 glass of vinegar.

Cooking:

1. First you need to cook all the products for sunset in a tomato. Rinse the peppers, cut in half or into 4 parts, but if larger sizes can be cut into 6 pieces. We need to weigh in a clean state, we need 2kg for cooking.
2. Add the remaining ingredients to the tomato juice and boil.
3. Pour them in bell peppers, then you can roll them into sterilized jars, as our stock can get cold, you can put it in the refrigerator or store it in the basement.

Peppers cooked in tomato juice- very tasty and popular canned salad for the winter. And for the preparation of such a dish, the color of vegetables does not matter.

• sweet pepper - 3 kg;
• sugar - 1 glass;
• salt - 1 tablespoon with a slide;
• vinegar 6% - 1 cup;
• vegetable oil- 1 glass;
• peppercorns;
• Bay leaf- 3 pcs.;
• water - 1 liter.

How to cook pickled peppers for the winter:

1. To begin with, we need to wash the pepper well and peel it from the seeds inside and cut them into pieces according to the height of the fruit. The slices can be of any width.
2. You can not cut it, roll it up entirely, but it is more convenient to work with smaller slices. Try to close it like that and then decide how comfortable it is for you.
3. Now take a pot a little larger, pour water into it. You need to add everything for the marinade to the water, that is, you need to add salt, sugar, vinegar, vegetable oil, bay leaf, bell pepper.
4. While the marinade is simmering, you need to think about sterilizing the jars.
5. The marinade began to boil. Take our pepper and put it in the marinade. You need to boil for 3-5 minutes and that's it.
6. Place the processed peppers tightly in a jar and fill with marinade. We perform this procedure until the pepper or marinade runs out.
7. Filled jars should be rolled up with clean lids and wrapped until cool. Store in a cool place.

Ingredients:

• cabbage - 1 pc. (large);
• sweet pepper - 5 pieces;
• carrots - 6 pieces;
• horseradish - 1 sheet;
• bay leaf - 2-3 pieces;
• dill - a pair of branches;
• salt - 3 tablespoons;
• black pepper - 3-4 peas.

Cooking:

1. Washed vegetables should be grated. Put the cabbage in a sterilized jar with peppers, horseradish and bay leaf. Top with carrots and bell peppers. Lay out the layers like this until the jar is full.
2. Layers must be carefully compacted. Put oppression on the cabbage. For five days, the workpiece should remain in a warm place.
3. Every day, in case of formation of bubbles, you need to pierce the cabbage.
4. When the gas stops emitting, you can send the workpiece to the basement.

Ingredients:

• zucchini - 4 pcs.;
• bell pepper - 4 pcs.;
• garlic - 1 head;
• spices - to taste;
• vinegar 9% - 1 tsp;
• parsley - 1 bunch.

Vegetables and herbs prepared in advance are cleaned. Rinse under running water. On zucchini, the ends are cut off on both sides. We cut into small pieces. Cut the pepper in half, remove the seeds and cut into bowls. An umbrella of parsley and a few pieces of garlic are placed in the bottom of the container. Then pack the vegetables in tightly. It is recommended to add half a pepper pod for piquancy.

Cooking:

1. Once the vegetables are stacked, carefully pour into the boiling water. Close the lid. Leave for 15 minutes (before cooling). Be sure to sterilize lids and jars before packing vegetables.
2. In a separate container, we pour salt, sugar, pepper, cloves. Here, carefully drain the water from the jars.
3. Boil the brine. As soon as the marinade boils, we add vinegar to each jar. Fill vegetables with hot marinade.
4. Roll up the lids tightly. We turn the cans upside down. After cooling, we store it in a cool place.

Hot pepper in Georgian for the winter

Sharp light is considered one of the main ingredients of the national Georgian cuisine. Saving a burning vegetable in Georgian begins with the preparation of the following prescription components:

• 2 ½ kg of hot pepper;
• 150 g of garlic;
• a glass of refined oil;
• 500 g of white vinegar;
• 50 g fresh parsley;
• sugar (can be replaced with honey) - 3 large spoons;
• 100 g of celery root;
• spices, salt to taste.

The preparation of a spicy dish begins with the preparation of the main ingredient: it is washed well and cut out on one side.

Cooking:

1. Vinegar, sugar and salt are mixed with oil in an enameled container, brought to a boil.
2. Half of the pepper is distributed in a boiling marinade, boiled for 7 minutes, after which the second half of the ingredient is boiled.
3. Chop the celery, garlic and parsley, add to the peppers and pour over the chilled marinade. Keep in refrigerator for 24 hours.
4. The marinade is drained, the vegetable is transferred to sterile containers. They let the marinade boil again and pour in the pepper. After that, the dish should be rolled up.

Freeze peppers for the winter

Rinse and dry bell pepper pods of different colors. Remove stems and seeds from peppers. Cut the pods into 4 pieces and cut into strips or strips. Place the cooked bell peppers in plastic bags, squeeze out the air and tie it well.

What do you think is the healthiest pepper?

FrozenIn the workpiece (salted, baked, etc.)

Tsakhton - Ossetian hot pepper sauce. There are many variations of this seasoning. You need to make a preparation, and before serving, mix the same amount of zakhton and sour cream and serve separately or fill salads.

The workpiece is made as follows:

1. It is necessary to take young green peppers no more than 5 cm long and young green leaves from the bush. Tails, seeds and stems to remove.
2. All are crushed with the same amount of shelled walnuts.
3. Some salt, leave for 15 minutes, then squeeze the juice.
4. Add water to the mixture and cook for 5 minutes after boiling. Cool, squeeze and boil again. Squeeze a third time.
5. Pack tightly in a jar and store in the refrigerator.

When eating, take 2 tablespoons of zakhton and add as much good sour cream. Tsakhton, in addition, is a great addition to khinkali and dumplings.

Ingredients:

• 3 kg of Bulgarian green pepper;
• bitter chili;
• 1.7 liters of filtered water;
• 1 st. natural vinegar;
• 1 st. vegetable oil;
• 1 st. Sahara
• 2 tbsp. l. table salt.

Cooking method:

1. Peppers choose the same size, erase and remove the tails, but not completely, but so that they can be taken with your fingers.
2. Boil the water and rinse the peppers in batches for 5-7 minutes. Remove the pepper from the cake, drop it on a sieve to make a glassy liquid.
3. Place the peppers in sterilized jars, add each hot pepper half.
4. Bring the remaining blanching water to a boil, pour in vegetable oil, add salt and sugar. Stir and pour vinegar, boil.
5. Fill them with peppers. Cover jars with lids, sterilize jars for 8-10 minutes. Roll up and wrap up.

Ingredients:

• ripe red pepper - 2 kg;
• sugar - 0.5 cups;
• salt, spices, black peppercorns - to taste;
• onion - 1 kg;
• vinegar 9% - 0.5 cups;
• sunflower oil - 1 cup.

Cooking:

1. Cut the pepper and carefully clean the seeds.
2. Peel and cut the onion into small cubes, and then grind the pepper with a meat grinder.
3. The resulting mixture of vegetables, put in a saucepan, add sugar, salt, pour oil and vinegar. Mix well, wait until boiling and cook for about 25-30 minutes on the lowest possible heat.
4. Caviar is still hot, placed in jars, and sterilized for 20 minutes in a water bath. Then roll them up, put them on the lid, cover them with something warm and leave them until they cool completely.

Ingredients:

• Chili pepper - 350 grams;
• cilantro - 3 pcs.;
• Dill - 3 pcs.;
• Mint - 1 pc.;
• Garlic - 1 tooth.
• Salt - 1 teaspoon;
• Sugar - 2 teaspoons;
• Coriander - 2 teaspoons;
• Bay leaf - 2-3 pieces;
• Peppercorns - 5-6 pieces;
• Allspice - 2-3 pcs.;
• Carnation - 1-2 pcs.;
• Wine vinegar - 1 teaspoon

First you need to prepare the ingredients. From the sprigs of greens - mint, cilantro and dill break off the leaves. We will use them for the marinade, the stems can be thrown away. Garlic is not peeled. Peppers are washed in cold water. We punch a hole at the base with a knife.

Cooking:

1. Now put the pepper in a pot of water. Boil water covered for 5 minutes. We are pouring water. We repeat the procedure 4 more times.
2. We make a marinade. We add allspice, pepper, bay leaf, coriander, garlic, cloves, salt, sugar and grape vinegar. Boil the marinade for 3 minutes, after which we let it cool under the lid for 15 minutes.
3. We place peppers and garlic in sterilized jars and fill jars with marinade.
4. Banks are rolled up, wrapped until cool.

On 2 liter jars would need:

• Tomatoes - 4 pcs.;
• Cucumbers - 4 pcs.;
• Bulgarian pepper - 2 pcs.;
• Onions - 2 pcs.;
• Vegetable oil - 2 tbsp. l.;
• Vinegar essence - 2 tbsp. l.;
• Allspice - 1 tsp

Marinade for 1 liter of water:

• sugar - 6 tbsp. l.:
• salt - 2.5 tbsp. l.

Cooking method:

1. To begin with, we will wash all the vegetables, dry them with a towel, and clean them. Then cut the onion into rings, cut the cucumbers and tomatoes into slices. If the cucumbers and tomatoes are large, each circle can be cut in half. Bulgarian pepper also cut into rings.
2. Pour peppercorns into two-liter jars (previously sterilized) - into each half of a teaspoon. Then put a layer of vegetables. It doesn't matter what order they are in - do it to your liking. Put the vegetables in tightly, but do not squeeze.
3. Now let's move on to preparing the marinade. Do it this way: in a pot of water, put on fire, add sugar and salt, mix well so that all the crystals dissolve. We bring the liquid to a boil.
4. When the marinade boils, pour it into the jars not to the very top. Cover jars with bottles and set them for sterilization (after boiling water for 10-15 minutes).
5. Over time, we take out the jars, pour 1 tsp into each jar. acetic acid and 1 tbsp. l. vegetable oil. We roll jars with lids, turn them over and wrap them in a blanket until they are completely cool.

Products for cucumbers with sweet pepper:

• 5 kg cucumbers,
• 1 kg sweet pepper
• 200 g horseradish root,
• 3 dill umbrellas,
• 9 currant leaves,
• 9 cherry leaves
• 3 oak leaves
• 1 cup of sugar,
• 0.5 cups of salt
• 9 peppers
• 9 bay leaves,
• 400 ml vinegar (9%).

Cooking:

1. To cook cucumbers with sweet peppers, they need to be soaked in cold water for 3 hours.
2. Pepper for cucumbers cut into rings.
3. At the bottom of the jar, lay the herbs and spices.
4. Trim the cucumbers with the tips and put the cucumbers in three three-liter jars, alternating cucumbers with pepper and horseradish.
5. Pour boiling water over the cucumbers, cover with sterile lids and leave for 10 minutes.
6. After 10 minutes, pour all the water from the jar into a saucepan, add salt and sugar, bring to a boil and pour in the vinegar.
7. Jars of cucumbers are poured with boiling marinade and the jars are immediately sealed with sterilized lids.

Bon appetit!

The national cuisine of North Ossetia was formed in ancient times - under the influence of the ancient Alanian people. Since then, her main dish has been and remains meat - mainly beef and lamb - generously seasoned with various sauces. Second place among cult culinary masterpieces take pies with meat stuffing. Many traditions of culinary etiquette have also survived to this day. Pies, for example, are always served on a dish in the amount of three pieces, and on the memorial table there must be an even number of them.

Snacks

Snacks in the cuisine of North Ossetia do not have much space, however, among them the main ones can be distinguished: tsaku - fried puffed corn, dzykka - made from whey, local cheese and wheat flour. Ossetian cheese itself is also an appetizer, which, according to all the rules of local cuisine, is usually cooked in a dried beef stomach. The whey fermenting in it becomes an airy and amazing tasting cheese product. The composition of national salads often includes such a healthy and easy-to-digest vegetable as radish. The easiest way to prepare them is a mixture of radish, sunflower oil and salt. Worth mentioning and light snack- Eggplants with cheese, which are especially delicious with a special milk and garlic sauce.

First meal

The dominant first courses of any national cuisine are soups, and Ossetian is no exception. Bean soup, which is called kadura bash kartofima in the local dialect, is cooked in milk. In addition to these ingredients, there are always potatoes, onions and greens. The traditional soup of Ossetia is kharmkhuyp, cooked on the basis of lamb meat on the bone. It is noteworthy that the meat is not crushed, but served big chunks together with the bone on a wide dish separately from the broth. Porridges are also among the first courses; in the cuisine of North Ossetia, cornmeal becomes the basis for most of them. National hominy, or shir is corn porridge, considered a nutritious and energetically valuable dish.

Main courses

As mentioned above, the main food of the Ossetians is meat, the second place is occupied by pies with various fillings. cooking options meat dishes and there are a lot of fillings for pies, so only the key national dishes will be considered below.
The most popular is cooking meat over an open fire in a cauldron. It is stewed for a long time with spices and served with a variety of sauces, mostly garlic. Among the variety of sauces, one can single out tsakhton made on the basis of sour cream, and nur tsakhton - very spicy garlic. Tsyvzydakhdon is also popular - unusual in taste spicy sauce, prepared from the leaves of capsicum, which is poured with sour cream.
Lamb prepared according to the traditions of the peoples of Ossetia is called lyvzha - this is meat stewed with potatoes and onions, seasoned with pepper, garlic and savory (a spice used both for culinary and medicinal purposes). In addition to stew, in Ossetia, its preparation in the form of barbecue is popular, and not only from the sirloin, but also from offal. In this case, the kidneys, livers and hearts of young animals are strung on wooden skewers and roasted on coals.
It is impossible not to mention those second courses that are prepared using poultry meat. Among them there are traditional dishes, without which a real table of a hospitable Ossetian cannot do. First of all, this is Ossetian chicken (tholon), which is languishing in pots along with vegetables. The main seasoning for this dish is savory. For cooking duck meat characterized by the presence of garlic. The dizzying aroma and taste of Ossetian duck with garlic will not leave indifferent even the most inveterate gourmet. It is served on wide plates, very often it is accompanied by a pie with beet tops, which is eaten instead of bread.
Chicken meat often becomes the main ingredient of another national dish of Caucasian cuisine - pilaf. Most often it is cooked on an open fire in a special dish with a thick bottom. Served with sour milk sauces containing whey or kefir.

Baking in Ossetian cuisine

The most famous baked delicacy in Caucasian cuisine was and remains a kind of bread substitute - churek. Its basis is corn flour, and churek is traditionally baked with cheese. Before baking, it is smeared with water so that the finished cake does not crack. You can store ready-made products for up to two weeks, they will not dry out and will not become moldy - unlike ordinary bread. The appearance of the churek on the tables of the Ossetians can also be associated with the history of the people. Due to the region of residence, the ancient highlanders ate rather poorly, and chureks were one of the main dishes eaten. Residents of the Republic of Ossetia prefer to use them while still hot - when they emit a unique aroma. The simplicity and speed of the recipe has spread this dish all over the world.
What kind of cuisine is complete without pancakes and fritters, which in Ossetia also belong to national dish. The main difference between Ossetian pancakes and the rest is that wheat flour for cooking is mixed in equal proportions with corn flour, which gives the delicacy airiness and an unforgettable taste. In the local dialect, pancakes are called lauzh, pancakes - lauyzta. These dishes are served with sour milk or tsakhdon sauce, which was mentioned above.

Ossetian pies

In a separate chapter of the book Ossetian recipes one can distinguish their famous pies-cakes: the history of recipes is measured in centuries, which is reflected in the Caucasian folk tales. A pie with a thin layer of dough and large quantity fillings. In addition to culinary, Ossetian pies also have a ritual significance, as evidenced by the serving of three pieces per serving. Three pies symbolize the sun, water and earth - the three foundations of the universe. It is noteworthy that real recipe such a dish does not involve the use of margarine and eggs. The main types of Ossetian pies include:
- Kartofjin - the most popular dish found in any list of Ossetian jam recipes. The basis for it is crushed potatoes mixed with milk and flour, from which flat cakes are subsequently baked. A culinary virtuoso is the one whose potato cakes are the thinnest. Cheese comes as a filling. old recipe pirogue continues to win the hearts of gourmets from all over the world.
- Only minced meat pie can compete with the popularity of potato gin - fudge . It is the hallmark of Ossetia in the field of global culinary arts. It is a pocket of thin dough with minced beef. The dish is served exclusively hot, smeared with creamy meat before use.
- Olibach - a pie with fresh cheese, which is carefully kneaded and salted. When baking this product, an incision is necessarily made in its middle - so that steam comes out and the cheese does not come out.
Often, the filling of Ossetian pies includes healthy vegetables, or their leaves, among which the most traditional can be distinguished:
- Tsaharajin - The filling of this cake includes chopped beet leaves and cheese. Beetroot leaves are the most commonly found ingredient vegetable dishes Ossetia.
- Khedurjin - minced meat for the filling is prepared from boiled chopped beans and lard. When serving, the finished product is poured with sour cream.
- Nasjin It's a pumpkin pie. Pumpkin is also often found in Ossetian dishes - it is very healthy vegetable, which is considered a kind of vitamin-mineral complex. Its fruits are low-calorie, rich in fiber, and beta-carotene is the champion among vitamins in it.
- Cabuscajin - Pie with cabbage and cheese. Often served instead of bread with main courses.

Ossetian desserts

The most common national sweet of the Ossetians is dzukata or brushwood. This dessert is present in almost all cuisines of Caucasian cuisine and is regarded as a sweetness by both adults and children. For the peoples of the Caucasus, brushwood is traditionally watered with honey before serving.
You can also highlight such an unusual sweetness as white halua - these are small balls of dough, which is prepared using melted butter and powdered sugar. Well, traditionally, pies with sweet fillings are served as a dessert dish, the most popular among them are cherries and apples. Apple pie, whose name in Russian cuisine sounds like charlotte, is called fatkuydzhyn in the local dialect, and the cherry pie is called baldzhin.

The drinks

Ossetian beer is popular not only in the vastness of the Caucasus region, but also beyond its borders. Beer for the locals own cooking not just a drink: during its preparation they pray to God. The recipe includes barley grains, wheat and cornmeal. Sometimes honey is also added there, which gives a special, somewhat spicy taste. Traditional Ossetian beer is distinguished by its dark color and rich taste, its name in local cuisine sounds like iron bagane.
Second most famous alcoholic drink Ossetian cuisine is araka - prepared from corn grains and barley. In general, the people of the Republic of Ossetia are not an adherent of alcohol, they use them in moderation, but on big holidays or commemoration, araka and beer are indispensable elements of the table. The average strength of araki is 25%.

Anyone who has ever visited North Ossetia notes the hospitality and cordiality of the hosts! Due to the fact that this is a multinational republic, the cuisine here is also distinguished by a variety of dishes, which, although not distinguished by a large number, will definitely surprise unforgettable taste. There is not a single person who visited Ossetia and did not taste traditional pies with beer!

All culinary specialists of the world agree that almost any second dish is made special, tasty and memorable by the sauce. A great many of them have been invented: for meat, for fish, for poultry. There are spicy, there are sweet and sour - for every taste and preference. But if you like spicy, you should definitely try tsakhton sauce. Its recipe belongs to being prepared both in Georgia and in Ossetia. There are several options for it, and each hostess considers her own to be right. So if you are prone to culinary creativity, choose any tsakhton - the cooking recipe will become basic, and you will add it to your liking and get a unique sauce that can become your calling card.

Separately, we note that the Caucasian "accompaniment" to meat is traditionally made spicy. However, there are some versions of zakhton that can be called rather spicy. And if your stomach does not accept spicy, you can choose a milder option. And one more thing: according to the rules, to fill the tsakhton sauce, the recipe requires matsoni, katyk, in extreme cases - yogurt. But not everyone likes the sour taste, so sour cream is indicated in the recipes instead of these liquids.

primary base

All products are taken by eye: the sauce must match your ideas about taste. Spicy pepper chopped as small as possible. If you like very hot sauces, leave out the seeds. Just so that they do not fall on the tooth, grind them in a mortar. The garlic is peeled and pressed through a press. More greens are taken, in the original it should be cilantro, but if its smell is too pronounced for you, take parsley. The beam is chopped, all the blanks are connected and poured with sour cream. A ready-made tsakhton recipe recommends seasoning utskho-suneli and salt, knead well and leave for a quarter of an hour warm to saturate with aromas.

Some people manage only with dry spices and sour cream, calling the sauce tsakhton. In our opinion, this is not very correct: at least greens must be present in the sauce.

Tsakhton in Georgian

The main difference from the Ossetian version is the presence of nuts in the sauce. In some versions, even hot pepper is absent, so such a tzathon is also suitable for ulcers. Nuts and garlic are taken in equal proportions, spicy greens - in double quantity. All this is passed through a blender until smooth and diluted with sour cream to the desired consistency. From spices in tsakhton, the recipe advises putting cumin, salt and coriander, but does not prohibit flavoring the sauce and other seasonings that, in your opinion, are suitable. If you did not grind hot peppers into the mass, you can add a little spiciness with ground pepper. Red will fit in more harmoniously here.

Another version

Not everyone likes to mess around with fresh hot pepper - after it it stings for a long time, there are also irritations if the skin is tender. However, this is not a reason to abandon the idea of ​​\u200b\u200bcooking tsakhton. The recipe below will help you avoid trouble and enjoy caucasian sauce. Go to the market and buy "grandmothers" salted hot peppers. Just before you give money, try the products (if allowed): sometimes these peppers have a musty aftertaste, but we don’t need this.

Pickled peppers are either chopped or passed through a meat grinder/blender/food processor. If you especially like spicy sauces, you don’t even have to clean out the seeds, just cut off the tails. It also crumbles (or grinds) a large number of fresh herbs, sour cream is poured in - and after 15 minutes you can pour meat with tsakhton. Or just spread it on bread.

Tsakhton: a recipe for the winter

If you like the sauce, you can prepare it for cold times. There are two options here: either pickle peppers, or make a fresh base, which is called tsyvzy-tsakhton or chivdzosa. For her, young pods are taken very hot pepper- the one that is red when mature. You should find them green, preferably with leaves. Stems are not needed here. Peppers with leaves are blanched for no longer than one minute. Then they are well wrung out until the water stops dripping, put into a saucepan, where fresh cold water is poured. Peppers are boiled for about five minutes, washed again, squeezed (this time not very carefully) and salted. The blank is very tightly folded into a jar with a screw cap and placed in the refrigerator. At the right time, tsyvzy-tsakhton is poured with sour cream, where greens are chopped and seasonings are mixed.

Final clarifications

Ready sauce, that is, already with added sour cream, should be eaten immediately. The maximum is the next day. If it is stored longer, it becomes less tasty and fragrant. By the way, it is still very tasty to soak meat in it. Shish kebab after such pickling turns out to be especially tender and fragrant. Only it is better to breed tsakhton for marinade with tan or yogurt - then the meat will be ready for cooking faster. Join the Caucasian culinary traditions - gourmets recommend!

The famous tsakhton sauce, the recipe of which we bring to your attention, literally transforms any meat or fish dish. Most often, this sauce is used during Caucasian feasts, and it is also known under the name "tsyvzy-tsakhton". Magazine holiday recipes site analyzed several better ways cooking tsakhton, today we are happy to share with our readers the best of the recipes.

Delicious sauce of Ossetian cuisine

The highlight of this sauce is that it is amazingly tasty, but its taste properties keeps no more than a couple of days - tsakhton sauce can be prepared in a classic way (with garlic), but no one forbids you to make it spicier with pepper.

Another nuance - in all our recipes, specific proportions of one or another ingredient are given. But such an approach in the case of tsakhton is not necessary. However, we will give our traditional table so that you understand what purchases you need to make in the market or in the store.

Sauce tsakhton recipe:

Cooking ingredients for zakhton

How to cook tsakhton sauce? We start with garlic - in most cases, cooks use a special crush, but not everyone does this. Of course, if you have the patience, you can chop the garlic as finely as possible with a regular knife. Alternatively, you can finely grate the garlic, but be careful with your fingers.

Next comes the turn of cilantro - it also needs to be cut as small as possible. And here it would not be superfluous to explain one nuance - unfortunately, "typical knives of the average Russian" will never cope with such a task. You should take care of a sharp, high-quality knife - otherwise the greens will not be cut in the best way. You better spend a little more time on cilantro than usual, but cut it as small as possible - the greens will give their juice and flavor to yogurt or sour cream, which will be immediately appreciated by your guests.

In the table, we indicated grated walnuts, suneli hops - these are ingredients recommended, but optional. By the way, sometimes the tsakhton recipe also contains adjika.

Add garlic (nuts or spices - if you decide) and greens to sour cream and carefully (we repeat - carefully!) Mix everything with a spoon. You can, of course, use a mixer.

Remove the finished sauce in the refrigerator - it should brew a little.

Zakhton sauce with hot pepper - why not?

So, you decided to make the tsakhnton even sharper. Well, that too interesting option. For this case, we will use hot pepper.

First, take precautions - hot peppers should be cut into slices only with gloves on - if you touch your face with your fingers or rub your eyes, you will provide yourself with problems for more than one day. Be very careful.

Place chopped pepper cloves in boiling water and cook for five minutes. Then cool the pepper, chop with a knife (as fine as possible) and add to the sauce. Please, don't be lazy to boil the peppers - all those who messed up at this stage were forced to throw away all the sauce - it turns out so hot that no one can appreciate it at all. All your work will go to the trash can. Therefore, do not be lazy - if you have contacted pepper - be so kind as to bring the matter to an end.

See how beef is cooked in a tsakhton:

Tsakhton sauce, the recipe of which is given in this article, is perfect for meat and fish dishes. It can be a great addition to potatoes or spaghetti. Use it for vegetable salads. In a word, tsakhton is universal in culinary terms! Bon appetit!