If you are bored with traditional winter preparations of cucumbers, tomatoes and lecho, we suggest you try canning and hot peppers. Options for its seaming set. And they, undoubtedly, diversify your menu in the winter, and feed it with essential vitamins. With some of them, the most interesting and tasty, we will introduce you in this article.
Kitchenware
For the conservation of bitter vegetable will require:
- pan;
- skimmer;
- dish;
- half-liter glass containers;
- covers.
Conservation for the winter
Marinate the sharp vegetable is not difficult. Even an inexperienced hostess can handle it. The 2 recipes offered for you are very simple and quick to complete. They differ in that in the second case, the vegetable is boiled in marinade, because of what it becomes soft.
We recommend to read about what is useful for hot pepper for the body.
Recipe 1.
Ingredients:
- hot pepper (red, green) - 100 g;
- allspice - 3 peas;
- sugar - 2 tablespoons;
- salt - 1 tablespoon;
- vinegar - 50 ml;
- water - 1 l.
Cooking technology:
- Hot vegetable wash.
- We put it in a glass container with a volume of 700 ml.
- Fill with boiling water.
- After 15 minutes, drain the water.
- Add sugar, salt, allspice to it.
- Re-bring the marinade to a boil. Keep on fire for 5-7 minutes.
- Pour in vinegar.
- Remove from heat.
- Gently pour the hot marinade into a clean jar.
- We roll up the lid, which we pre-boil.
- Turn the jar upside down.
- Sheltering a blanket.
- After a day we send for storage.
Important! Bay leaf, celery, coriander seeds are perfectly combined with bitter pepper. Therefore, these ingredients can be added to the seamers as desired.
Recipe 2.
Ingredients:
- hot red pepper - 100 g;
- garlic - 1 head;
- vinegar (9%) - 1 and a half tablespoon;
- sugar - 1 tablespoon;
- salt - 1 tablespoon;
- water - 1 l.
Cooking technology:
- Hot vegetable wash.
- Peel the garlic.
- Cooking marinade of salt, sugar and vinegar, added to cold water. Marinade bring to a boil. Put pepper pods and garlic in it.
- Cook for 7-10 minutes over low heat until softening the stinging vegetable.
- Remove all ingredients from the marinade using skimmers.
- Lay the pepper pods with garlic in containers.
- Fill with hot marinade.
- Lid rolls.
- Turn upside down and wrap a blanket or blanket.
- After a day we send for storage.
Marinating without sterilization
The seaming process can be simplified without sterilization. Pepper, prepared according to this recipe, in the winter can be added to meat, vegetable dishes, which will give them piquancy.
Ingredients:
- bitter pepper (red, green);
- apple cider vinegar - 0.5 cup;
- honey - 1 tablespoon;
- salt - 1 tsp;
- sunflower oil - 1 tablespoon.
Important! If you do not have enough hot vegetables to fill the entire jar, you can put sweet peppers in it - it will be saturated with marinade and also become spicy and tasty. You can add capacity and tomatoes.
Cooking technology:
- In vinegar add salt, honey, sunflower oil.
- Stir to dissolve the honey and salt.
- Tightly put washed vegetables in a 0.5-liter jar.
- Pour marinade.
- Close the jar nylon cover.
- Sent to storage in a cold place.
How to ferment
Another way for long-term storage of a hot vegetable is pickling. We will introduce you to the cooking options of Moroccan cuisine.
Familiarize yourself with recipes for preparing pepper for the winter: hot pepper, in Armenian, for stuffing, as well as pickled and roasted bell peppers.
Ingredients:
- hot pepper - 1 kg;
- salt - 80 g;
- water - 1 l;
- sugar - 2 tablespoons;
- dill - a bunch;
- lemon - 0.5 pieces.
Cooking technology:
- Hot vegetable and dill wash.
- Lemon wash and cut into thin slices.
- At the bottom of the cans laid dill.
- Then we place a hot vegetable and lemon slices.
- Cooking brine from sugar, salt and water. Bring the water to a boil and cool.
- Chilled pickle poured into jars.
- Close the cans with a lid (loosely).
- Keep at room temperature for 4 weeks.
- Periodically shake capacity.
Did you know? The first mentions of a stinging vegetable date back to more than 3 thousand years ago. They are contained in sources found in India. This country is considered the birthplace of hot pepper..
- When a sharp vegetable is reduced in size, banks should be moved to storage in a cool place or refrigerator.
We salt for the winter
Delicious appetizer comes out of salty hot pepper. Especially appetizing look jars, which are simultaneously placed red and green vegetables.
We recommend that you familiarize yourself with the recipes for preparing squash, sorrel, garlic, zucchini, parsley, dill, green beans, eggplant, horseradish, parsnip, celery, rhubarb, daikon, tomato, cauliflower, white cabbage and red cabbage for the winter.
Ingredients:
- hot pepper - 1 kg;
- water - 1 l;
- salt - 8 tablespoons.
Cooking technology:
- My hot vegetables.
- Remove the tail and seeds.
- We make a longitudinal incision with a length of 2 cm.
- Put the vegetables in a bowl or a large pot.
- Cooking brine - boil water and dilute salt in it.
- Fill with hot pickle pepper.
- We place the cargo.
- Cover the pot with a cloth.
- Keep at room temperature for 3 days.
- After this period, merge the brine.
- Cooking fresh pickle. And again we fill it with vegetables.
- Leave the pan, covered with a cloth, for 5 days.
- After this time, merge the brine.
- Cooking fresh salt solution.
- Put the vegetables in clean, sterilized jars.
- Fill with brine.
- Lid rolls.
Important! Bitter pepper is contraindicated for people with the diagnosis of "angina", "hypertension", "arrhythmia", "gastritis", "stomach ulcer", as well as having problems with kidneys, liver.
Bitter pepper in oil
Pepper pods in olive oil can be used as a snack and a base for various dishes and sauces. Like all previous recipes, this one is quick and easy to prepare - it takes about 50 minutes to make it happen.
Ingredients:
- hot red pepper - 6-7 pieces;
- olive oil - 250 ml;
- garlic - 2 heads;
- rosemary - 2-3 sprigs;
- Bay leaf - 1-2 pieces.
Cooking technology:- Pepper pods and garlic, wash well and dry.
- Garlic is peeled and divided into slices. Slices leave uncleaned.
- Pierce each slice with a needle or knife. Do the same with hot vegetables.
- Rosemary cut into pieces of 5-6 cm long.
- Garlic, half rosemary and bay leaf put in a metal pan.
- Fill with olive oil.
- We put on the fire and bring to the beginning of the boil.
- We make fire the smallest so that the oil does not boil.
- In this state, leave the garlic for 15-30 minutes. A slight puncturing of the lobules will indicate its readiness.
- Remove the pan from the heat.
- Remove the garlic, put it in a clean, dry jar with a volume of 0.4-0.5 l.
- Add the remaining rosemary to the jar.
- From the oil we extract rosemary and bay leaf.
- Place the pot of butter on the fire again.
- Put pepper pods into it.
- We bring to a boil and fasten the fire to a minimum.
- Simmer hot vegetable in oil for 10 minutes.
- Remove the pan from the heat.
- We shift the sharp vegetables in a jar of garlic.
- Fill all the ingredients with oil.
- Close the lid.
- After cooling, we send the container for storage in the refrigerator.
Storage
As well as for any winter preparations, the best place to store pickled, salted or sour pepper is a dark, dry room with a cool temperature. This may be a refrigerator, basement or cellar.
Find out which varieties of bitter pepper are best for outdoor cultivation and indoor conditions.
In the apartment cans can be stored in the closet on the balcony or loggia. If this is not possible, then they should be placed in a place remote from heating appliances and batteries - on the mezzanine, in the pantry, in the kitchen cabinet. The shelf life of seals is 1-2 years. 
After opening the can, it should be stored in the refrigerator for a month. We hope, the recipes offered by us will occupy a place in your cookbook. Marinated, pickled and fermented hot peppers are used in the preparation of various dishes to give them a piquant taste.
Did you know? The burning taste of pepper is provided by the alkaloid capsaicin. Its in the vegetable about 0.03%. It irritates mucous membranes, respiratory tract and skin. Used in gas cartridges and pistols.
It is added to meat dishes, vegetable stews, complemented with kebabs, sauces, soups. Also, it is simply consumed as a snack. Marinated and salty hot vegetable improves digestion and increases appetite.
