How to cook pickled tsitsak peppers for the winter: simple recipes and recommendations for preparation and storage

"Tsitsak" in translation from the Georgian language means "pepper". Outwardly, it is very similar to the famous chili, but the taste is softer and sweeter. Its severity ranges from 1.5 to 3.5 thousand on the Scoville scale. Tsitsak is most widespread in Georgia and Armenia, where it is grown in the open field, and then fermented or salted.

In our article you will find simple and delicious recipes for pickling peppers.

Features of harvesting tsitsak pepper

Fresh fruits with a bitter taste are chosen for canning.... There should be no damage to them. Both green and red peppers can be used. And their combination will look especially interesting in the bank.

For pickling as a whole, use small peppers up to 5-8 cm long... If the fruits are large, they are cut into rings.

reference... Even if the appearance of the snack is not important to you, it is better to leave the fruit with cut damaged parts for frying. On peppercorns, pathogenic particles invisible to the eye can remain.

Before cooking, tsitsak are washed and spread for 1-2 days in an open sunny placeto dry. To make the marinade soak all the flesh, make a small incision at the tip of each pepper.

Advice... If the pepper is very hot, you should soak it overnight in cold water or scald it with boiling water.

The most delicious and simple recipes for pickled tsitsak peppers for the winter

In Armenian and Georgian cuisines, there are many recipes for hot snacks. Including tsitsak pepper... It is the national recipes that most accurately reveal the richness of the taste of this plant.

Tsitsak pepper marinated for the winter: a simple recipe

This recipe has a small number of ingredients.... Designed for a 100 ml jar. This volume is ideal for one family dinner.

Ingredients:

• 100 g of pods;
• 3 peas of allspice;
• 1 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 50 ml vinegar.

Preparation:

1. Place the pods tightly in a clean jar. Pour boiling water over and leave for 10 minutes.
2. Drain the water into a saucepan.
3. Add salt, sugar and pepper. Bring the liquid to a boil and cook for 5 minutes. Pour in vinegar before removing from heat.
4. Pour the hot marinade over the peppers.
5. Roll up the jar.

Read also:

How to cook Ratunda pepper with honey for the winter

Pickled jalapeno peppers - recipes at home

How to cook delicious pickled hot peppers for the winter

Bitter pickled tsitsak

It will appeal to connoisseurs of spicy Caucasian cuisine. The appetizer goes well with meat... From the specified amount of ingredients, about 2.5 liters of the finished product is obtained.

Ingredients:

• 3.5 kg of pepper;
• 1 chili pod;
• 15-20 cloves of garlic;
• 0.5 l of vegetable oil;
• 0.5 l of water;
• 100 ml vinegar;
• 100 g sugar;
• 4 tbsp. l. salt.

Preparation:

1. Cut the tails of the pods.
2. Boil the pepper for 5 minutes over high heat.
3. Cool and peel off.
4. Cut the fruit into 2 longitudinal pieces and remove the remaining seeds.
5. In a saucepan, combine water, sugar, salt, vinegar and oil. Boil.
6. Add chili and tsitsak. Cook for 2-3 minutes. Remove the fruit with a slotted spoon.
7. Put chopped garlic into prepared jars.
8. Put the peppers on top and pour the marinade over.
9. Place the jars in a large pot of boiling water and sterilize for 40 minutes.
10. Roll up after sterilization.

Harvesting in Armenian

The recipe is easy to prepare. You will need 5-6 liter cans and fresh herbs.

Ingredients:

• 6 kg of pepper;
• 2 bunches of fresh dill;
• 10 liters of water;
• 2 tbsp. coarse rock salt.

Preparation:

1. Place the pepper and chopped herbs in a large saucepan.
2. For the brine, dissolve the salt in cold water and pour the liquid over the vegetables.
3. Cover with an inverted dish of suitable diameter. Put a little oppression on top.
4. Leave at room temperature for 3-7 days. The number of days depends on the room temperature. Ready indicator - yellowing of the fruit.
5. Now the tsitsak need to be squeezed out of the brine and put in jars.
6. Sterilize the jars in boiling water for 10 minutes.
7. Roll up.

Tsitsak marinated with Georgian herbs

Spicy original appetizer. Such pepper is used as an independent dish, served with meat or added to soups..

Ingredients:

• 2.5 kg of pepper;
• 5 pieces. bay leaf;
• 160 g garlic;
• 250 ml of vegetable oil;
• 500 ml of table vinegar;
• 2 bunches of parsley and celery;
• 3.5 tbsp. l. salt;
• 3 tbsp. l. Sahara;
• 2 tsp a mixture of Georgian spices (hops-suneli or Svan salt are suitable).

Preparation:

1. Boil water with sugar, salt and vegetable oil in a saucepan.
2. Add bay leaves and vinegar. Boil.
3. Dip the pods of tsitsaka into a boiling solution. Cook for about 7 minutes, stirring occasionally.
4. Put the pepper on a sieve to make the glass liquid.
5. Bring the brine to a boil again and add herbs, spices and garlic to it.
6. Cook for 1-2 minutes.
7. At this time, transfer the peppers to a storage container under pressure. Pour the marinade and place the load on top.
8. Leave in the refrigerator for a day.
9. Arrange the pods in jars along with the brine.

Special Armenian recipe with garlic

Ingredients:

• 2 kg of pepper;
• 10 cloves of garlic;
• 1 bay leaf;
• 20 Art. l. salt;
• 1 tsp coriander seeds;
• 5 liters of water;
• 2 black currant leaves.

Preparation:

1. Boil water in a saucepan. Pour all the spices, herbs and peppers into it. Mix everything, put under oppression and let it brew for 3 days.
2. After this time, transfer the peppercorns to clean jars.
3. Bring the brine to a boil and pour over the vegetables.
4. Roll up the banks.

It can be useful:

The most delicious and unusual pepper preparations

How to freeze peppers for the winter for stuffing

Marinating fried tzitsak peppers for the winter

Light speck of fruit perfectly harmonizes with sweet and sour marinade... You can warm up the appetizer before serving.

Ingredients:

• 15 pods;
• 80 ml of table vinegar;
• 15 cloves of garlic;
• 1 tbsp. l. salt;
• 2-3 st. l. sugar or honey;
• some vegetable oil for frying.

Preparation:

1. Fry the pepper in a frying pan in a little oil until a crust forms. If there is a grill, it is best to do it with it.
2. Transfer the fruit to a bowl or saucepan. Add garlic, salt, sugar or honey, vinegar to the oil from frying. Mix everything thoroughly and bring to a boil.
3. Pour the marinade over the peppers. If it is not enough to cover the fruit completely, dilute the marinade with boiling water.
4. Leave for a day.
5. Arrange the pepper in jars, roll up.

Honey recipe

It is believed that such a blank is stored in the refrigerator for a long time even without seaming... The number of pods will be required to fit into a 500-750 ml jar.

Ingredients:

• tsitsak pepper;
• 1 tbsp. apple cider vinegar;
• 1 tbsp. l. rock salt;
• 2 tbsp. l. honey.

Preparation:

1. Place the pods tightly in a jar.
2. In a separate saucepan, combine all other ingredients and bring to a boil.
3. Pour the marinade over the peppers.
4. The cans can be sterilized and rolled up - then the blanks will last longer. But that amount of vinegar makes an excellent preservative in itself.

Recipe in oil

You can fold the peppers into a sieve before serving.so that excess oil glass.

Ingredients:

• 2 kg of pepper;
• 250 ml wine vinegar;
• 300 ml of vegetable oil;
• 200 g of garlic;
• 2 bunches of cilantro and celery;
• 1 tbsp. l. salt.

Preparation:

1. Pour the peppers with cold water for two days.Change water 2-4 times a day.
2. Throw the fruit in a colander to drain the liquid.
3. In a saucepan, combine oil, vinegar and salt. Boil.
4. Put the tsitsak in the mixture and cook for 5-7 minutes, stirring occasionally.
5. Put the vegetables in a bowl.
6. Add finely chopped herbs to the pan, simmer for 5 minutes.
7. Add greens and chopped garlic to the peppers. Mix.
8. Arrange the peppers in the jars and pour over the cooking liquid.
9. Sterilize 15 minutes in boiling water.
10. Roll up.

Terms and conditions of storage

Storage conditions for Georgian pepper no different from other pickled vegetables.

Important rules:

1. Do not keep near heaters or in places with temperature extremes. The kitchen, for example, is completely unsuitable for this.
2. It is advisable to keep the jars in the refrigerator. Especially if they are not rolled up.
3. Do not expose seaming on the balcony at sub-zero temperatures. From this they will leak.
4. Periodically check the jars for cloudiness of the brine or the appearance of spots on the fruit. You cannot eat such blanks.

Storage times vary depending on the preparation method... One way or another, all the blanks given in the article will definitely remain fresh until winter. The shelf life increases with the addition of large amounts of salt, vinegar or after sterilizing already filled cans.

Also it is important to boil the jars and lids before starting cooking.

Tips & Tricks

Some useful tips to make the cooking process easier and to help make the dish more delicious:

1. In the absence of fresh fruits for pickling, it is permissible to use dried ones.
2. You should choose natural honey. Otherwise, it can "boil" and ruin the whole dish.
3. The seeds make the pickle pungent and bitter. If you want to reduce this effect, remove the seeds immediately after washing the peppers.
4. In traditional Caucasian cuisine, peppers are usually sun-dried for 2-3 days before pickling.
5. If you are working with a lot of pepper, protect your hands and nasopharyngeal mucosa. Regular silicone gloves and a respirator will work.

Conclusion

It's easy to marinate tsitsak pepper. The main thing is to find high-quality, unaffected fruits and strictly follow the instructions. The preservation of snacks depends on the amount of salt, vinegar and sugar. If you follow all the rules of preparation, in winter you can open a spicy preparation at any time and treat your loved ones with healthy and tasty pepper.