Lovers of spicy foods will appreciate the chili pepper blanks. Marinated or salted pepper, spicy adjika will be an excellent addition to the festive or dining table. And how are these snacks combined with meat! What are the features of cooking preparations of hot peppers? Let's look at some popular recipes.
Uncooked Chili Pepper Adjika
Wash the bitter peppers (1 kg) and sweet Bulgarian pepper (4 pcs.) And free them from the seeds. Garlic (2 heads) divided into cloves and peeled. Scroll two types of peppers and garlic through a meat grinder, add ground coriander (2 tbsp.), Table salt (2 tbsp.) To the resulting mass and pour 9% table vinegar (2 tbsp.). Arrange the finished snack in sterile jars and roll up the lids. The best place to store such a blank is the bottom shelf of the refrigerator.
Chili pepper with tomato for the winter
Wash small-fruited chili peppers (1 kg) under water, dry and remove the stalk. Lightly fry the pods on a small amount of vegetable oil. Wash fresh tomatoes and squeeze juice out of them. The resulting juice is poured into an enameled container, put on the stove and boil until its initial volume is halved. Strain the juice through gauze folded in several layers, salt and sugar to taste.
Fried chilli pods spread on sterilized jars and pour them with ready-made tomato juice. Seal the jars with lids and sterilize them for 15 minutes. Cooled banks with stocking should be stored in a basement or cellar.
Marinated chilli peppers for the winter
Chili wash and dry. Place the pods in sterile jars, alternating them with finely chopped garlic (5 cloves), bay leaf (3 pcs.), Diced horseradish root (50 g) and favorite spices.
Now we need to cook the marinade. To do this, combine olive oil and apple cider vinegar in equal proportions (0.5 l each) and dissolve natural honey in the resulting liquid (1 tbsp.). Fill jars with hot marinade with pepper, cover with lids and send to be sterilized for 10-15 minutes. Seal containers, allow them to cool and store in a dark, cool place.
You can make a lot of various savory preparations from chili pepper. Delight your loved ones and guests of your house with amazing snacks from a little hot pepper! Enjoy your meal!
Chilli - a kind of capsicum, which has a characteristic burning taste and aroma. Despite the fact that the name of the product is consonant with the country of Chile, it is taken from the Aztec languages and is translated as “red”. Hot peppers are widely cultivated and are a very popular spice. Apply it in cooking, the food industry and for preparations for the winter for the future.
Many countries are engaged in growing and exporting chili peppers, but the leaders are India and Thailand. The little shrub prefers a tropical climate and plenty of sunshine.
Chile is known not only for its taste, but also for its beneficial properties. The presence of large amounts of vitamins and minerals in aromatic pods made it indispensable during the cold season, when the immune system is most susceptible to attacks from viruses and bacteria. Normalized use of the product improves blood circulation, increases stress resistance and pain threshold. Spicy peppers are contraindicated for people with diseases of the gastrointestinal tract. Abuse of the product may harm the mucous membranes.
Before you start harvesting pepper with simple recipes for the winter, you need to know a few rules for choosing, storing and using this product. Different varieties of chili have a different degree of hotness. Therefore, it is necessary to understand that it is not always possible to replace one type of chilli with another. In dried and raw form, the pods of pepper should have a uniform saturated shade. Product membrane should not be damaged. The presence of spots of other colors suggests that the pepper is infected with microbes. Purchase the product must be in hermetically sealed packages. In the fridge, the pepper retains its freshness for five days, after which it begins to wilt. If there is a need to extend the shelf life, this can be done by treating the pods with vinegar or vegetable oil. At home, hot pepper pods can be frozen for a long time, but for this they need to be sealed in a plastic bag.
There are also several important rules when working with the product. Any variety of chilli pepper contains a large amount of essential oils, which, in contact with the skin, cause itching, redness and irritation of the epidermis. Therefore, when working with the product must be armed with gloves. In no case should not allow the ingress of essential oils in the eyes, it can lead to serious consequences. After working with pepper, wash hands thoroughly with soap and water several times.
Spicy pods are very often used in cooking, but even more often they are used for winter preparations for the future. At home, with this fragrant spice, vegetables and fruits are pickled and canned. Pepper is often used for the preparation of dried and dried meat. With the addition of the product, an excellent burning adjika is prepared, sometimes it is also created with lecho. Any sharp winter canning will not do without such pepper.
Below are step-by-step recipes with photos that will tell in detail about which pieces use red hot peppers, and how to store the preserved food properly.
Now almost any vegetable or fruit is available all year round. But chili pepper, marinated for the winter, remains a favorite delicacy. It is used together with other pickles as a spicy snack or added to the first and second courses. In the process of cooking, it does not lose its bitter taste, but it is saturated with the aroma of spicy herbs.
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Depending on the recipe, a salty, sour or sweetish taste prevails. A wide variety of cooking methods allows everyone to find their own unique recipe. Chili spread throughout the world and grows well in temperate and tropical climates. From the Mexican dialect, Nahuatl chili is translated as "red", although now there are many varieties with a varied color of fruits. All of them have a fiery taste, and even a special scale has been developed to determine the degree of bitterness.
If a person does not have diseases of the gastrointestinal tract, then the pepper must be included in the diet. Here are the main useful properties:
- high content of the whole complex of vitamins (A, E, C, PP, K and group B) and minerals (iron, potassium, phosphorus);
- the use of spicy foods increases the level of endorphins;
- warms and strengthens the immune system;
- improves vascular function;
- activates brain function and helps fight insomnia;
- reduces epilepsy and asthma attacks.
Hot chilli pepper
Fresh fruits stew, add to meat dishes and sauces. But how to store them all year? You can dry the whole fruit or grind them, freeze or use in conservation. Harvesting pickled peppers has become widespread. And some housewives achieve not only perfect taste, but also aesthetically combine colors, combining red, green and yellow.
With long contact of the pepper with the skin, a burning sensation may occur. This is worth remembering when cleaning it. In order not to damage the skin of the hands, it is recommended to wear gloves.
2
The habit of making blanks for the winter, which has come from our grandmothers, remains relevant to this day. Why is this so?
If we are talking about vegetables from her own garden, the hostess is confident in the quality of the products and the absence of harmful impurities.
Fruits harvested in season, and not grown in the greenhouse, are high in vitamins. The summer harvest remains useful for long months and continues to strengthen the health of all family members.
Chili Pepper Preservation
The economic aspect is also important, because they are stored in conservation in the summer, when the price of vegetables, ripened in this area, is much lower than the imported products from far away. A variety of recipes allows you to cook the same vegetable in several ways. In winter, you can serve different types of pickles to the table. At the same time the jars are always at hand. No need to rush to the store in bad weather or choose from a small assortment of local shops.
Marinated chili pepper goes well with meat, fish and other vegetables. The acuity of the product helps the digestive system cope with fatty foods or alcoholic beverages. At the same time, it itself contains very few calories, and the cooking process takes a little time.
3
For this recipe you need the following ingredients:
- 200 g of small chili pods;
- 350 ml of vinegar (wine or apple);
- 40 grams of sugar;
- 7 g of salt;
- 5 medium cloves of garlic;
- 2 bay leaves;
- 5 pieces. black pepper.
Since small fruits are particularly bitter, it is recommended to preserve them in containers of small volume. It is necessary to rinse the pepper well, stalks should not be cut off. Then put the fruit in boiling water and cook for no more than 3 minutes. At the bottom of the banks stacked dry seasonings. In a separate container, vinegar is mixed with salt and sugar until completely dissolved.
Choosing the pods of the hottest pepper
Pods tightly stacked in a jar, filled with hot marinade and closed with a lid. The bank should be turned over onto the lid and left in that position for a day. Store pepper in the refrigerator or in another cool place. When used for stews and other dishes, the smell of vinegar disappears during heat treatment.
4
For one can of 800-850 ml, you will need 8 medium-sized peppers with tails. It is important that they are fresh and fully ripe. After thorough washing, the walls should be incised. This will allow the fluid to penetrate inside. Prepared fruits are immersed in boiling water for 3-5 minutes, then filtered. The procedure is repeated 3-4 times.
For the preparation of flavored marinade will need the following products:
- 500 ml of water;
- 20 g green cilantro;
- 20 g of dill;
- 10 g mint;
- 1 medium head of garlic;
- 10 g of granulated sugar;
- 10 g coriander seeds;
- 5 g of salt;
- 3 peas of black and allspice;
- 2 cloves and bay leaves.
Caucasian pepper recipe
Leaves of greenery are separated from the stems, only the most tender parts of the shoots are used. All ingredients must be placed in a saucepan and put on the fire. After boiling add 100 ml of white vinegar (table or wine) and boil for another 2 minutes. Marinade is filtered, greens with spices are spread on the bottom of sterilized dishes. Carefully place the peppers in a jar and pour in liquid.
To remove air from the pods, you can gently squeeze them with a fork. The jar is closed with a lid and wrapped with a blanket until it cools. Convenient to use screw caps, so the preservation will be less time consuming.
5
According to this recipe, pepper pods can be left whole or cut into rings. If you prefer less bitter dishes, you should remove the seeds and veins.
For the preparation of the marinade use table 9 percent vinegar. On one glass add two tablespoons of honey, you can take candied. Marinade stirred until complete dissolution of the ingredients and boil.
Chili Pepper with Honey
Prepared pepper tightly placed in jars and filled with boiling marinade. Preservation can be sterilized and rolled up with covers, and can be stored in the refrigerator without sterilization. Due to the properties of honey, fermentation processes do not develop.
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Hot pepper is not only popular in our country, it is widely used in Mediterranean cuisine. In Italy, it is customary to pickle it with anchovies and seafood. Pods come in different shapes. Well, if you can find a round, but long fit. It is important to choose small fruits. Using this recipe, you can hit the guests the most exquisite table.
For cooking will need the following products:
- 2 kg of pepper;
- 1.5 kg of salted anchovies;
- 50 g capers;
- 1.5 liters of olive oil;
- 1.5 liters of water;
- 1.5 liters of white vinegar.
Peeled peppers and seeds are placed in a saucepan. Water and vinegar are diluted equally and poured into the same container. After boiling boil no more than 3 minutes to keep the pods resilient. Spread them on a towel and leave to dry. Anchovies are washed from excess salt, allowed to drain water, remove the head with viscera and bones. Peppers are filled with fish, for one you can take 2-3 fillets and a few capers.
Peppers with anchovy marinade
Tightly stuff stuffed peppers into jars and carefully pour olive oil. If you plan to store them in the refrigerator, you can do without sterilization. To get a more savory dish, water can be replaced with white wine.
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An excellent chili snack for the winter is made from twisted peppers. It can be used as a sauce or added to the meat during cooking. This mass will be a good basis for home adzhika.
You will need the following products:
- 1 kg chili;
- 120 ml of vinegar (table or wine);
- 20 g of salt.
Grilled chilli pepper
Peeled pods twisted in a meat grinder.
To reduce bitterness, you can remove the seeds.
Add vinegar and salt, mix well. Arrange the mashed potatoes in cold sterilized jars and roll up the lids. The product is not subjected to heat treatment, which contributes to the preservation of nutrients.
Ways of cooking chili pepper, marinated for the winter, very much. Any hostess will select the most suitable recipe. Although you should not dwell on only one. Harvest such sharp fruits better in small containers. But jars can be very much, with a variety of snacks.
Spicy vegetable that adds brightness and spiciness to any dish, making it more appetizing, and it's all about hot peppers. Many housewives simply dry these lovely pepper pods, pickle, but we will go further and make a savory snack - pickled hot peppers with dill and garlic in bulk. Unusually, but very tasty, ideal as a snack under strong drinks or as an additive in a salad, a second or even a first course.
Ingredients for the preparation of pickled hot peppers in oil:
- Hot peppers - 200 grams,
- Fresh dill - 1 bunch,
- Garlic - 2 - 3 cloves,
- Salt - 1.5 Art. spoons
- Sugar - 2 tbsp. spoons
- Acetic essence (70%) - ½ tbsp. spoons
- Vegetable oil 100 ml,
- Water - 100 ml,
- Allspice - 5 pieces,
- Bay leaves - 1 leaf.
How to prepare hot peppers in oil
Prepare all the necessary ingredients. It is better to give preference to refined oil in order not to interrupt the spicy aroma of hot pepper and spices.
Rinse the pods of the peppers, cut off the tops, and after each pepper cut into wide rings, about 2 cm wide.
Put cleaned and sliced garlic in clean sterilized jars.
Rinse the dill and dry thoroughly. Remove the spoiled and yellow twigs, gently fold the greens in a semicircle and place in a jar.
Fill the jar with the prepared pepper.
Cook marinade
To do this, mix the oil with water in a saucepan, dissolve the salt and sugar in this mixture, add laurea and sweet peas. Bring the marinade to a boil and add vinegar and immediately turn off the heat. Be careful, vapors evaporating from the pan can cause burns, so keep your hands and face away from the container on the fire !!!
Pour the prepared jar of pepper, garlic and dill to the top with boiling marinade. Leave for 10 minutes, top up the amount of marinade and close the jar with sterilized lids. Leave to cool the billet at room temperature, and then send it to a cold room. Do not store this piece of pepper at room temperature, there is a risk of blasting the can!
Good luck!
Enjoy your meal!
The calculation is given for 350 ml. jar. Cooking time 20 - 30 minutes.
Lovers of spicy among us there is a lot, and although dried minced red pepper is always available, let's talk today about pickled chili peppers. After all, to prepare it in this way can be exactly the same as the Bulgarian one.
And in winter it is nice to open a jar and spice up meat or fish, and not only that. There are many unusual recipes for us for which the Indians or Americans, Italians or Mexicans make preparations. This sharp vegetable is so popular in southern cuisines that it would be useful to get acquainted with their achievements and perhaps learn something.
Pickled chili peppers
Eating a favorite spice, we do not think about how many interesting facts are connected with it. Did you know that chilli is associated with the content of the burning substance capsaicin.
And its quantity varies in different varieties in the widest limits. American pharmacist Scoville even invented a special unit for measuring SHU and established a rating scale for various grades. Values range from zero to about a million for Indian varieties Bhut Jolokia and Naga Jolokia. Tabasco pepper is in the range of 2500-5000 units, and Jalapeno from 2500 to 8000 units.
You can pickle a hot vegetable of varying sharpness, so much so that someone likes it. By the way, the name "chili" comes from one of the Aztec dialects and simply means "red".
For chili peppers marinate recipesyou can find quite a few. But let's start with the simplest. We will need:
salt of medium or coarse grinding (not containing iodine) 20g;
acetic acid 9% or in common parlor table vinegar 15 ml;
water 700ml.
Before handling the raw materials, protect your hands with gloves. If you do not want to use them, then do not forget that you can not touch the eyes and face during treatment, until you wash your hands thoroughly.
Prepare jars and caps for them, heating them in the oven or over boiling water. In a saucepan, bring some water to a boil and pour salt and sugar into boiling water, add acetic acid, stirring until dissolved. Washed Percini whole, only punctured with a knife or toothpick, boil in the marinade for no more than 10 minutes.
Then the pepper is laid out in prepared dishes, pour pouring to the neck and spin. Put the jars on the lids and cover them with a towel to cool slowly.
Portion of about two 0.5l jars. This is a basic recipe. You can make further changes by adding cloves of garlic, celery, parsley or other herbs, as well as replacing sugar partially or completely with honey, then you will succeed.
Marinated Chilli Pepper Recipe
Americans are also popular marinated chili pepper recipe, which you will see below is just one of many. Pepper is required for it slightly spicy, from Americans it is banana peppers, and you can take something like gogoshar or just mildly red or green. By the way, in a fully ripe pepper there is much more vitamin C, the content of which makes this wonderful vegetable three times as great as lemons and is the absolute champion among any fruit.
So, take:
1 pound (400g) of red hot pods;
1 large sweet white onion (in the original Vidalia onion, but you can take the sweet white Sterling);
2 cups white wine vinegar;
3/4 cup water;
3 cloves of garlic;
1 tablespoon of salt;
1 bay leaf;
1/2 teaspoon yellow mustard seed.
Fill the prepared jars with slices of finely chopped onion and eights or quarters of peeled seeds, peduncles and pepper dividers. In a small saucepan, boil water and vinegar with salt and spices indicated in the recipe, garlic can be pre-cut into plates or as you like.
Boil the contents of the jars and cover with lids. Without sterilization, the blank can be stored for a month in the refrigerator. If you want it to stay with you for the winter, then sterilize in the usual way in a saucepan with boiling water for about 15 minutes, if you have half a liter jars.
The following recipe tells how to pickle chilifor sandwiches, tacos, toppings for pizza. Of course, you can eat it just like that. It will take:
2 cups white vinegar;
4 cloves of garlic, not very finely chopped;
3 tablespoons of black peppercorns;
a teaspoon of cardamom seeds;
1 tablespoon ginger;
2 bay leaves;
2 tablespoons of salt for marinade.
Again, the cup is taken as a unit of measure, therefore, before measuring the pepper, it is washed, cleaned and cut into rings. No need to remove the core, just cut the stalk.
It is not necessary to clean small peppercorns, just chop them with a toothpick for better brine penetration. The above ingredients are designed for a jar volume of 1 quart, that is, approximately 1.1 liters.
The dishes, as usual, are washed and heated, the chopped vegetable is placed there. Then they put on the fire a small saucepan in which everything else from the recipe is placed, bring to a boil, reduce the heat and slowly torment under the lid for 15-20 minutes. Ready marinade poured into a jar and close it. After cooling, put the workpiece in the refrigerator. According to the author's advice, it is better to let her stand for several days before using.
How to Marinate Chili Peppers
Jalapeno 1 pound (about 400g is quite sharp);
a cup with a quarter of distilled white vinegar (250 ml of acetic acid 9%);
1 cup bourbon (yes, 200 ml American whiskey);
half a cup of honey;
2 teaspoons of coriander seeds;
1 teaspoon of coarse or sea salt;
1 teaspoon mustard seed;
2 bay leaves.
Larger Percina cut with rings, and small enough simply to chop, of course, before cooking, the raw materials are washed and dried. Then put it in a suitable clean jar.
All the ingredients of the marinade are heated in a saucepan to boil and simmer for 5 minutes under a lid. Pour pepper with marinade and cover with plastic cap. After cooling for 3 days, put in the fridge and can be consumed.
Of course, buy pickled chili peppers possible in the trading network. If not in the ordinary, then in online stores you can offer a wide selection of canned food from a variety of manufacturers.
Prices can also vary widely from a hundred rubles to a little more than a thousand. The suppliers are mainly China, Thailand, Vietnam, Mexico and other Latin American countries.
Present in the market as a domestic manufacturer. LLC "Canning Enterprise Russian field - Albashi", based in the Krasnodar Territory, whose products are brand "Uncle Vanya" marinated chilli pepper earned very good reviews among consumers. They have a medium-sized pepper in a simple marinade without any chemical additives and very sharp taste.
Marinate chili pepper for the winter
And now pickle chili peppers for the winteraccording to the Georgian recipe. For this we need:
slightly spicy Tsitsak (it is cream-colored and rather large) 1 kg;
garlic cloves, peeled 100g;
water 200ml,
apple vinegar 6% 200 ml;
vegetable oil, refined 250 ml;
black peppercorns 20-25;
medium sized bunch of dill;
5 bay leaves;
salt and sugar 1 tablespoon.
Preparation of pepper is reduced to the fact that the washed pepper cut crosswise noses about the length of a couple of centimeters. Legs and seeds should not be removed.
Acetic acid, vegetable oil and water are poured into a thick-walled deep frying pan or pan, salt, sugar and spices are put. When the mixture boils, spread it in portions of pepper and stew for about five minutes, stirring. Ready peppers spread in a heat-resistant container.
When they have stewed, they put the diced garlic cut into medium-sized pieces of garlic and cut into pieces of about 1 cm in the pan. If you want, you can add celery greens.
We heat everything up for about a minute and fill it with pepper bottles. A chilled dish can be stored in the refrigerator for about a month. If you want to save it for the winter, lay it out on sterile glass jars, warm it in boiling water for 20 minutes, cover it with boiled lids and seal the bottle.
Prepare one more pickled chili peppers for the winter according to the American recipe. Take:
2 cups white vinegar
4 cloves of garlic, sliced
3 tablespoons black peppercorns
a teaspoon of cardamom seeds
1 tablespoon ginger
2 bay leaves
2 tablespoons of salt for marinade
Cups are tea volumes of 200 ml. Peppers need to be washed and dried. Large Percina cut into rings of arbitrary size. Small ones can be left intact, but chopped for better penetration of the marinade. Ginger is cut into plates, but you can also replace fresh powder. Peppers are placed in a 1 quart sterilized jar, you can instead take two 600 ml jars. All the ingredients of the marinade are combined in a saucepan and brought to a boil, boiled on low heat for about 20 minutes, then the pepper is poured, covered with sterile lids and heated for 15-20 minutes in boiling water (time from the start of boiling water in the saucepan). If you cover with a plastic lid, you can hold it in the fridge for several days and eat it.
Pickled Cucumbers with Chilli Peppers
And finally cook pickled cucumbers with chilli. On one liter jar, we need the following products:
400-500 g of fresh gherkins;
two small onions or a couple of slices from a chopped large onion;
