Good afternoon, my reader. Elegant pods of hot pepper cultivated in gardens or at home in pots, if desired, are easy to preserve for future use. There are many recipes available for making a pickled, pickled, or fermented spice vegetable with a specific pungent flavor.
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Pickling hot peppers
Peppers in the marinade develop a peculiar taste and aroma during storage. This winter preparation is quickly becoming a favorite addition to a variety of dishes.
Ingredients:
- bitter pepper - its amount is determined based on the dense filling of the prepared container;
- leaves of juicy horseradish, young cherry, black currant - take 4 pcs.;
- pepper (peas) - 6-8 pcs.;
- dill, parsley, as well as tarragon, basil - small bunches of herbs to taste;
- garlic cloves - 6-7 pcs.;
- clove buds, cinnamon sticks - to add spicy notes.
For the marinade you will need:
- filtered water - 1 l;
- vinegar (9%) table - 5 ml;
- sugar with medium salt - each ingredient is taken in 2 tbsp. l.
Cooking algorithm:
- Washed leaves, chopped herbs, garlic, cinnamon, cloves, peppercorns are placed in sterile jars.
- Pepper is washed and dried on a napkin.
- Spread out in jars, ramming tightly enough to the shoulders.
- Pour in boiling water.
- After 5 minutes, the liquid is carefully poured from the cans into an enamel pan.
- Add sugar and salt. After stirring, vinegar is poured into boiled water. A minute later, the workpiece is carefully poured with hot marinade.
Banks are immediately rolled up. Leave upside down under a warm blanket to cool.
Salting hot pepper
For connoisseurs of natural taste, a recipe for preparing salted bitter pepper for future use, which acquires piquant notes, is suitable.
Ingredients:
- pepper (whole pods) - 1 kg;
- leaf parsley, fresh dill, juicy celery (herbs), peeled garlic - an average of 50-55 g.
For brine:
- filtered water - 1 l;
- medium grinding salt - 50 g;
- table vinegar (9%) - 60 g.
Algorithm of actions:
- Pepper pods are rinsed, dried on a napkin and laid out on a dry baking sheet.
- Bake in the oven with medium heat until soft.
- After cooling, they are tightly laid out in jars, adding greens or garlic alternately after each layer.
- The water for the brine is boiled, and then salt is added with stirring, after which the vinegar is poured.
- After cooling, the brine is poured into jars, filling them up to the shoulders.
Leave under load for 3 weeks. The prepared pickles are closed. It is recommended to keep in the refrigerator.
How to ferment hot pepper
At home, if you wish, you can use a simple recipe that allows you to easily prepare fermented hot peppers with a pleasant taste for the winter.
Ingredients:
- pepper - 1 kg;
- edible salt of medium grinding - 8 tbsp. l.
Sequencing:
- Pepper pods, washed and dried with a napkin, are evenly laid out on a tray.
- Leave to dry on the kitchen table for an average of 3 days. The peel will wrinkle slightly during this time.
- For brine in an enamel bowl, bring the water to a boil.
- Pour salt with a wooden spatula.
- Prepared pepper is transferred into an enamel bowl.
- Pour it with chilled brine.
- A wooden circle with oppression is placed on top.
- The workpiece is kept under room conditions for three days.
- The liquid is filtered off. Pepper is poured with fresh cooled brine.
- In the heat, they are kept under yoke for 5 days.
After decantation of the liquid fraction, the pods are distributed among sterile jars. Fresh chilled brine is added. Store under plastic lids in the refrigerator.
Harvesting pepper without salt
It turns out from bitter pepper a fragrant snack, if you use the canning method for the winter without adding salt.
Ingredients:
- pepper - 0.4 kg;
- apple cider vinegar (take a natural product) - 100 ml:
- basil, oregano, as well as rosemary, marjoram (dried herbs are combined in equal parts) - 3 tbsp. l. mixtures.
Cooking sequence:
- Pepper pods are rinsed with cool water.
- Lightly dry on a napkin, and then spread over sterile jars in dense layers up to the shoulders.
- Combine vinegar with crushed herbs in an enamel bowl with vigorous stirring.
- The prepared aromatic filling is added to the pepper.
They are kept in a dark cabinet for a month. Store in the refrigerator.
Hot peppers canned with tomatoes
When canning hot peppers for future use with the addition of a tomato note, an even richer and more pleasant taste of winter harvesting is formed.
Ingredients:
- pepper - 0.2 kg;
- fresh tomato juice - 0.5 l;
- refined vegetable oil - 1 glass;
- medium fraction granulated sugar with salt - (add to taste).
Cooking algorithm:
- In a pan with heated vegetable oil, the washed peppers are fried with constant stirring until soft. You can bake it on a baking sheet with butter in the oven at 180 degrees. Be sure to flip the pods regularly so that they are fried on all sides.
- Transfer raw materials to sterile jars.
- In an enamel container, bring the tomato juice to a boil with medium heat. Stirring with a wooden spatula, dissolve salt and sugar in it.
Pour pepper quickly and roll up. Leave for a day, hermetically covered with a warm blanket, and then rearranged to cool.
With any cooking option, bitter pepper turns out to be fragrant, acquiring a spicy pleasant taste. It is a good addition to various dishes and can also decorate a festive table.
Do you cook hot peppers for the winter?
Original articleand many other materials, you can find on ourwebsite.
Read about tomatoes in a sweet marinade in the following article:Original tomatoes in a sweet marinade - for those who want something special