How to cook pickled hot peppers for the winter without sterilization: the simplest and most delicious recipes

Capsicum hot peppers are native to South America. It appeared in Russia in the 17th century. Climatic conditions do not allow us to cultivate hot peppers, so there are no Russian dishes with them. As a rule, it is found in recipes for oriental, Caucasian and Mexican dishes. Hot pepper blanks serve as a tasty and healthy addition to any dish: from sushi to dumplings.

Features of conservation without sterilization

When preserving vegetables and fruits for the winter, microorganisms that can spoil food are destroyed by sterilization. Jars are sterilized in an oven at 120 ° C for 10 minutes or by steam in a saucepan with water and a rack for jars.

In addition to sterilizing dishes, for better storage, the workpieces are heated in jars at temperatures above 100 ° C. To do this, put a cloth in a saucepan, put jars with a blank on it, fill it with warm water up to the "shoulders" of the jars and bring to a boil over high heat. The boiling time depends on the size of the cans: from 10 minutes for half-liter to 30 minutes for three-liter.

To save time, sterilization can be dispensed with. How then to pickle pepper in order to protect the workpiece from damage? To do this, use coarse salt, vinegar and boiling water:

1. Salt not only prevents the growth of dangerous bacteria, but also adds flavor to the food.
2. The acidic environment prevents bacteria from spreading and keeps homework from spoiling, therefore, vinegar is used in recipes without sterilization.
3. Boiling water destroys dangerous bacteria, fungi and microbes, so vegetables in jars are poured with boiling marinade and covered with lids, or after a while the marinade is poured into a saucepan and boiled again. This procedure is repeated one to three times.

The best recipes for pickling hot peppers for the winter

Following the recipes presented, add spices and herbs to taste when cooking.

Attention! Clean spicy pepper it is better to wear thin rubber gloves so that there are no burns on the hands.

With vinegar - recipe with sourness

For this quick recipe, take three liter cans, four 0.75 liters each or six 0.5 liters each.

Ingredients:

• bitter pepper - a three-liter jar;
• coarse salt - 3 tbsp. spoons;
• sugar - 9 tbsp. spoons;
• bay leaf - 6-8 pcs.;
• 70% vinegar - 1 incomplete teaspoon per liter jar of pepper.

Preparation:

1. The vegetables are washed, the stalk is cut off, the seeds are left. Cut lengthwise by 2-3 cm and stack vertically in jars.
2. Pour a boiled marinade of 3 liters of water, sugar and salt, cover the jars with lids.
3. After 5 minutes, the marinade is poured from the cans back into the pan, the bay leaf is added and boiled again for 2-3 minutes.
4. Vinegar and marinade boiled a second time are added to the jars.
5. Banks are rolled up and placed upside down, covered with a blanket, until they cool completely.

Spicy hot pepper

Ingredients:

• hot pepper Chile - 10 pieces.;
• dill and cilantro - 3 branches each;
• mint - 1 sprig;
• garlic - 1 head;
• grape vinegar - 100 ml;
• spices: coriander - 2 tsp, black pepper - 6 peas, allspice - 3 peas, cloves - 2 pcs.;
• bay leaf - 3 pcs.;
• salt - 2 tsp;
• sugar - 1 tsp;
• water - 300 ml.

Preparation:

1. The vegetables are washed, pierced in the area of ​​the stalk and boiled in water under a lid for 3 minutes.
2. Add salt, sugar, spices, finely chopped garlic and herbs, bring to a boil and add vinegar.
3. After 3 minutes, turn off the heat and insist for 15 minutes.
4. Transfer the workpiece into a jar under the lid and, after cooling, put it in the refrigerator.

Hungarian

Ingredients for 2.5 l of workpiece:

• hot pepper - 1 kg;
• freshly squeezed juice from ripe tomato - 2.5 l;
• salt - 1 tbsp. a spoon with a slide;
• sugar - 3 tbsp. heaped spoons;
• ground black pepper - 1/4 tsp;
• bay leaf - 5 pcs.;
• odorless vegetable oil - 1.5 cups;
• garlic, squeezed through a press - 1 tbsp. a spoon with a slide;
• vinegar 9% - 1 tbsp. the spoon.

Preparation:

1. Vegetables are peeled from the stalks.
2. Tomato juice with pulp is mixed with salt, sugar, butter and spices and boiled for 20 minutes.
3. Add vinegar and garlic and cook for another 3 minutes.
4. Vegetables are placed in clean dry jars and poured with boiling tomato juice marinade.
5. Jars are closed with lids and left upside down under a blanket until they cool. The workpiece is stored in the refrigerator.

With oil and vinegar

Ingredients:

• hot pepper - 1.5 kg;
• parsley - 1 bunch;
• vegetable oil - 2 cups;
• sugar - 2 tbsp. spoons;
• salt - 1 tbsp. a spoon without a slide;
• vinegar essence - 0.5 tsp;
• hops-suneli - 3 tsp.

Preparation:

1. The vegetables are washed, the stalks with seeds and partitions are removed.
2. Put vegetables, salt, sugar in a large frying pan with vegetable oil and simmer over medium heat, stirring constantly.
3. When the pepper is soft, add the parsley, spices and vinegar and simmer for another 15 minutes.
4. The workpiece is laid out in clean dry jars while hot, covered with lids and left at room temperature until it cools completely. Store in the refrigerator.

With honey

Ingredients:

• hot pepper - 5 kg;
• garlic - 2 cloves per jar;
• linden honey - 1 glass;
• vegetable oil - 1.5 cups;
• salt - 1 tbsp. the spoon;
• vinegar 6% - 1 l;
• water - 0.5 l;
• cinnamon powder, clove inflorescences, allspice peas, bay leaf to taste.

Preparation:

1. The pepper is washed, the stalk and stem are cut off, the seeds are removed and cut into rings.
2. The marinade is made from water, salt, honey, vinegar and spices.
3. After boiling the marinade, add chopped peppers to the pan and cook for 7 minutes over medium heat.
4. Put it in clean dry jars, add garlic, pour marinade.
5. The lids are poured over with boiling water, the cans are rolled up and placed upside down, covered with a blanket, for a day.

Important! Before immersion in the marinade, it is recommended to boil the pepper for 2-3 minutes in water.

Canned bitter pepper "Lick your fingers"

Ingredients for one liter can:

• spicy pepper;
• garlic - 1-2 cloves;
• allspice - 3 peas;
• sugar - 2 tbsp. spoons;
• salt - 1 tbsp. a spoon without a slide;
• 9% vinegar - 50 g;
• water - 1 l.

Preparation:

1. The vegetables are washed, the stalk and stem are cut off, the seeds are removed and placed vertically in jars.
2. Pour boiling water over.
3. After 15 minutes, the water is poured from the cans back into the pan, salt, sugar, allspice, cloves of garlic are added and boiled again for 5-7 minutes.
4. Vinegar is added to the marinade and poured into jars with vegetables.
5. The lids are poured over with boiling water, the jars are rolled up and placed upside down, covered with a blanket, until they cool completely.

In armenian

Ingredients:

• pepper - 1 kg;
• vegetable oil - 1 glass;
• vinegar - 2 tbsp. spoons;
• sugar - 4 tbsp. spoons;
• salt - 1 tbsp. a spoon without a slide;
• garlic - 2-3 cloves;
• greens to taste.

Preparation:

1. The vegetables are washed, pierced with a wooden stick so that they do not crack when frying.
2. The oil is heated in a frying pan and the peppers are fried on both sides until a crust forms.
3. Pepper pods are transferred to another dish, sugar, salt, vinegar, finely chopped garlic and herbs are added to the butter and mixed thoroughly.
4. Vegetables are poured with this mixture and insisted for a day.
5. Placed in jars under the lids and stored in the refrigerator.

In Georgian

Ingredients:

• hot pepper - 2.5 kg;
• parsley, celery - 1 bunch each;
• bay leaf - 4 pcs.;
• garlic - 150 g;
• vegetable oil - 250 ml;
• salt - 3-4 tbsp. spoons;
• sugar - 3 tbsp. spoons;
• table vinegar - 500 ml;
• water - 500 ml.

Preparation:

1. The vegetables are washed and cut at the base to soak in the marinade.
2. The water is mixed with salt, sugar, vinegar, oil and bay leaves and brought to a boil.
3. In this marinade, pepper pods are boiled for 7-8 minutes in small portions, turning them and not allowing them to float.
4. After cooking, the peppers are placed in a separate container, the marinade is cooled and finely chopped garlic and herbs are added.
5. The marinade is brought to a boil again, pepper is poured over it and pressed down with oppression.
6. After cooling, the workpiece is placed in the refrigerator for a day, after which it is transferred to jars under the lids and again put into the refrigerator for storage.

In korean

According to this recipe, you can marinate vegetables in two days.

Ingredients:

• hot pepper - 1 kg;
• garlic - half a head;
• ground black and red pepper - 1 tsp;
• coriander seeds - 1 tsp;
• salt and sugar - 0.5 tbsp each spoons;
• water - 400 ml;
• 6% vinegar - 70 ml.

Preparation:

1. The pepper is washed, cut at the base and placed in clean, dry jars.
2. Water is mixed with salt, sugar, vinegar, spices, garlic and brought to a boil.
3. Pour the vegetables with marinade and cover.
4. After cooling, the jars are placed in the refrigerator. After 2-3 days, a spicy savory snack is ready.

Conclusion

Cooking pickled hot peppers for the winter is possible without sterilization. How, then, to pickle in order to preserve the workpieces? To do this, use boiled, stewed or fried peppers, salt, vinegar and boiling water. Such ingredients help to preserve vitamins and taste of the product for several months.