Bitter pepper is a spicy little vegetable that adds any sharpness and brightness to any dish. He will surely warm you in the winter frosty evenings from "the very top to the heels". Treat yourself and your guests with an original snack, with our recipes for cooking hot pepper for the winter.
The recipe for baked pepper for winter
Ingredients:
- hot red pepper - 355 g;
- garlic home - 10 g;
- greens of dill, mint and cilantro;
For marinade:
- water 605 ml;
- vinegar grape - 105 ml;
- salt - 5 g;
- white sugar - 10 g;
- coriander dry - 10 g;
- pepper peas - 5 pcs .;
- laurel leaf and cloves - 2 pcs.
Preparation
Greens wash, shake and tear off the leaves. My pepper, dried on a towel and we make small punctures in each vegetable. We put the workpieces in a saucepan, scalded with boiling water and leave for 5 minutes. Further, the liquid is drained and refilled with boiling water. Repeat this procedure 5-6 times.
Now we will take up the marinade: throw all the spices, herbs and garlic in a pot of water. Saccharim and salt content to taste and set the dishes on fire. After boiling, we introduce grape vinegar. Boil the mixture for 2 minutes, and then remove from the plate, close the lid and insist for 15 minutes.
Banks pre-sterilize, fill with pepper and pour the marinade so that all spices are preserved in conservation. Rinse with capron lids and leave until completely cooled down under a warm blanket.
Marinated hot pepper for the winter in Georgian style
Ingredients:
- hot pepper - 505 g;
- horseradish, currant, cherry leaves;
- cloves - to taste;
- cinnamon - to taste;
- garlic, basil.
For brine:
- water 990 ml;
- white sugar - 25 g;
- iodized salt - 15 g;
- vinegar 9% - 5 ml.
Preparation
Before you can pickle a spicy pepper for winter, we can sterilize the jars. Then the pods are washed, put into a container and throw any additives and spices. Fill the shoulders with boiling water and leave for 10 minutes, and then carefully drain the liquid.
Without wasting time, we prepare the brine: boil water, saccharim and salt to taste. Cook for 5 minutes, and pour liquid peppers in jars. Cover with sterile lids, and after cooling, pour the brine into a saucepan, bring to a boil and pour the pepper again. Add to each jar a little vinegar, roll up the lids and cool the preservation upside down.
Canned hot pepper for the winter
Ingredients:
- hot pepper - 505 g;
- garlic - 4 cloves;
- coarse grinding salt - 20 g;
- grape vinegar - 55 ml;
- water.
Preparation
Banks thoroughly washed, sterilized and thrown to the bottom of each spice and peeled chopped garlic. Next, lay out a well-washed, with cut tails of a pointed pepper. We throw salt, pour vinegar and boiling water over the hangers. We cover the preservation with lids and send it to be sterilized for 10 minutes. We roll up the jars and leave the workpieces from the sharp pepper for the winter before cooling down.
Hot pepper in oil for the winter
Ingredients:
- hot pepper - 505 g;
- garlic;
- laurel leaf and horseradish root.
For marinade:
- apple vinegar - 105 ml;
- olive oil - 155 ml;
- honey - 10 ml.
Preparation
Pepper is washed, piled in cans, adding chopped garlic, horseradish and throwing spices and herbs. For marinade, we combine apple cider vinegar with butter, put honey, mix and pour in vegetables. We close the jars with lids and keep them warm. For tasting, the pepper will be ready in about 2.5 weeks.
Recipe for Adjika from hot pepper for the winter
Ingredients:
- fleshy tomatoes - 1,5 kg;
- sweet pepper - 255 g;
- hot pepper - 190 g;
- garlic home - 70 g;
- salt is fine - 20 g;
- white sugar - 15 g.
Preparation
Tomatoes are scalded, peeled off carefully and twisted the pulp through a meat grinder. Spread the tomato paste into a saucepan and heat it over medium heat. When the ground becomes turbid, reduce the heat and cook the contents for 15 minutes.
Sweet pepper washed, take out the seeds and shredded lobules. From red hot pepper we take out seeds and cut into thin rings.
Now grind in turn the vegetables in a blender and add to the pan to the tomatoes. Stir and cook for another 10 minutes. Then we squeeze into the adzhika through the garlic press, mix it, pack it in sterile jars and screw it up with lids. We wait until the banks cool down, and we remove the workpiece in the refrigerator.