Top 15 Recipes for Pickled Hot Peppers at Home

Aromatic preparation with pickled hot peppers will add a piquant touch Add a twist to your favorite winter dishes. This vegetable is prized in various cuisines around the world, adding it to meat, fish, and vegetable dishes. Simple tips and tricks will help you prepare several delicious and flavorful dishes. If you follow the rules and conditions, this healthy snack will retain its flavor and nutritional value for a long time.

Pickling Hot Peppers: Tips and Basic Rules

Capsicums ripen from June to September. During this period, ripe fruits of various shades—yellow, red, and green—are harvested.

For preservation:

• choose medium-sized vegetables with thick skin, which should not have any damage, rot, or brown spots;
• preference is given to the green stalk, which characterizes the vegetable with the best taste qualities;
• If you want to preserve all the spiciness, then you can preserve red peppers;
• If you remove the seeds and white membranes from the pods, the spiciness will be noticeably reduced.

Recipes for the most delicious and spicy preparations

Even novice cooks can marinate spicy peppers at home; just follow the instructions and follow the steps.

Classic marinade for hot peppers

To marinate for the winter using a simple recipe, you will need:

• pods of all shades – 0.5 kg;
• boiling water – 2.5 l;
• salt, granulated sugar - 1 tbsp each;
• garlic cloves – 6 pcs.;
• peppercorns – 12 pcs.;
• distilled vinegar – 50 ml.

Cooking steps:

1. Remove the seeds from the peppercorns, cut them into a crescent shape, and pour them into a colander.
2. Pour 2 liters of boiling water into a saucepan, add 0.5 teaspoon of salt, and cook until it dissolves.
3. The colander with the mixture is lowered into the brine for a couple of minutes, then into cool water for a few minutes.
4. Spices and garlic cloves are poured into a container, vinegar is added, and then chopped vegetables.
5. Separately, dissolve 0.5 teaspoon of salt and 1 tablespoon of sugar in 1 liter of boiling water.
6. The marinade is poured right up to the neck.

The jars with the preparation are sterilized in hot water for 6 minutes, sealed, turned over, covered with a blanket, and left for 24 hours.

Sterilization is a processing method that allows vegetables to retain their integrity and flavor. It is recommended for winter pickling with the required curing time according to the recipe.

Finger-licking good recipe

This Asian chili appetizer is incredibly delicious.

Ingredients:

• green jalapeno peppers – 600 g;
• apple cider vinegar – 4 tbsp.;
• sugar – 1 tbsp;
• salt – 2 tbsp.

Form rings from the peeled peppers and boil them for 15 seconds. Mix the apple juice with the flavorings, then pour it into the mixture. Refrigerate overnight.

Without sterilization

Marinated hot peppers for the winter prepared without sterilization.

Products:

• green and red pods – 1 kg;
• boiling water – 1 l;
• vinegar – 2 tbsp;
• table salt and sugar - 2 tsp each

Remove the seeds from the peppercorns, transfer them to a container, cover with boiling water for 10 minutes, and drain. Pour the dry ingredients into clean boiled water and stir until dissolved. Pour the mixture over the vegetables, acidify, and seal.

A simple, quick recipe with vinegar

Most often, hot peppers are pickled with vinegar to preserve the product much longer:

• pods – 0.5 kg;
• boiling water – 0.5 l;
• vinegar additive – 1 tbsp.

Remove the stems from the clean peppercorns, place them in a liter container, and cover with boiling water for 12 minutes. Pour the liquid into a saucepan, bring to a boil again, and add 2 tablespoons of sugar and salt. Next, pour in the vinegar, seal the lids, turn the peppercorns upside down, and tuck them under a blanket.

In Georgian

Georgian-style pickling of hot peppers is distinguished by an abundance of spices.

The recipe uses:

• chili – 2.5 kg;
• refined oil – 250 ml;
• salt, granulated sugar - 3 tbsp each;
• acetic acid – 2.5 tbsp;
• garlic – 145 g;
• bay leaf – 4 pcs.;
• parsley, celery – 1 bunch.

How to cook:

1. The vegetables are washed and a small cut is made at the base of the pod.
2. Place the remaining ingredients, except for the garlic and herbs, in a separate enamel bowl.
3. Place the pan on the fire and immerse the pepper in the hot marinade for 7 minutes.
4. Then move it into a deep container.
5. When the marinade has cooled, add finely chopped herbs and garlic. Pour over the vegetables and cover tightly with a weighted lid.

The mixture is placed in a cold place for one day, then transferred to jars.

Armenian style with aromatic herbs

Armenian cuisine is famous for its variety of delicious dishes and baked goods, which are served with pickled peppers called "Tsitsak."

For the recipe you will need:

• red pepper – 3 kg;
• garlic – 220 g;
• refined oil – 350 ml;
• apple cider vinegar – 500 ml;
• salt – 3 tbsp;
• parsley - 2 bunches.

Each pod is cut at the tip and transferred to a convenient bowl. The herbs and garlic cloves are chopped, salted, and ground into a paste. Combined with the peppercorns, covered, and marinated for 24 hours.

Add oil to a frying pan, add acid, and then fry the vegetables. Transfer to jars and sterilize in hot water for 15 minutes.

Close and move to a cold place for 24 hours.

In Korean

This Korean-style appetizer is easy to prepare, but has a short shelf life.

Ingredients:

• chili – 1 kg;
• garlic cloves – 4 pcs.;
• boiling water – 2 tbsp.;
• table vinegar – 2.5 tbsp;
• ground pepper – 0.5 tbsp;
• coriander seeds – 1 tsp.

Wash the stemless vegetables and place them in a sterile jar. Add 1 teaspoon each of sugar and salt, chopped garlic cloves, to the boiling water, acidify, and bring to a boil again. Pour the mixture over the vegetables, cover, and refrigerate for several days.

We marinate hot peppers using the cold method with honey.

Chefs have added variety to canned hot peppers by adding honey to the recipe. This method is considered a cold one.

You will need:

• peppercorns – 1 kg;
• granulated sugar – 200 g;
• vinegar additive – 500 ml;
• fresh honey – 4 tbsp.

Several punctures are made in the clean pods. They are placed in a sterile container, and each row is lightly sugared. Once the container is full, the mixture is poured with liquid honey and acetic acid.

Tighten the lids and move them to a cold place for a couple of months.

With vinegar and oil

The unique feature of this oil-based recipe is the way the capsicum is processed. It needs to be washed, dried, and pierced in several places with a toothpick or fork. This allows the peppers to soak better, giving the finished product an incomparable flavor.

Used by:

• capsicum – 1 kg;
• garlic heads – 3 pcs.;
• refined oil – 200 ml;
• vinegar additive – 200 ml;
• clean water - 1 tbsp.;
• granulated sugar – 200 g;
• ground pepper – 1 tsp.

Combine all the marinade ingredients except the garlic and pepper in a saucepan. Once the marinade comes to a boil, steep the garlic cloves and pods for 6 minutes. Once soaked, place them in jars, fill with the marinade, and seal with lids.

With onions

Pickled onions with chili peppers – this is an excellent option for meat delicacies.

To cook you will need:

• red pods – 20 pcs.;
• onion – 10 pcs.;
• garlic head – 1 pc.;
• table vinegar 6% – 400 ml;
• bay leaf – 1 pc.

Remove the seeds from the peppercorns, peel the onion, and cut into rings. Add the crushed garlic and stir. Place the chopped vegetables in jars. Add 4 teaspoons each of salt and sugar and a chopped bay leaf to the heated vinegar. Bring the marinade to a boil and pour into the jars.

In tomato juice

Juicy peppers for the whole family can be marinated in tomato juice.

You will need:

• tomato juice – 3 l;
• chili – 1 kg;
• fine salt – 2 tsp;
• granulated sugar – 4 tbsp;
• ground pepper - on the tip of a teaspoon;
• garlic head – 1 pc.;
• refined oil – 4 tbsp;
• vinegar additive – 200 ml.

Add all the spices to the heated tomato juice and simmer for 15 minutes. Add the peppercorns and simmer for another 10 minutes. Season with garlic, pour in the oil, and remove the bay leaf. When the mixture comes to a boil, add acid and stir. Carefully place the peppercorns in a sterile container and pour in the juice. Seal the lids, turn them over, and cover.

With garlic

A hot pepper appetizer for the winter will be more flavorful if you add more garlic cloves to it.

You will need:

• pods – 15 pcs.;
• garlic head – 10 pcs.;
• vinegar additive – 400 ml.

Place the chili and garlic in a jar, mixing them together. Add 2 tablespoons of sugar and salt to the heated vinegar and bring to a boil. Pour the marinade over the vegetables, then seal.

Whole pickled hot peppers for the winter in jars

Peppercorns can be marinated whole; the appetizer will look very appetizing and complement winter dishes.

The following components are selected:

• capsicum – 1 kg;
• boiling water – 3 tbsp.;
• acetic acid – 3 tbsp.

Spread the hot peppercorns in a jar. Add 2 tablespoons of salt to the water, add vinegar, and let cool. Pour the marinade over the vegetables, sterilize for 5 minutes, and then seal the jars.

A spicy winter appetizer made from tomatoes and chili peppers

Marinated tomatoes with chili are one of the best culinary combinations. The recipe is very simple and affordable.

The ingredients used are:

• medium-sized tomatoes – 1 kg;
• garlic cloves – 5 pcs.;
• peppercorns – 12 pcs.;
• boiling water – 1 l;
• sugar – 4 tsp;
• table salt – 1 tbsp;
• table vinegar – 1 tbsp.

Add all the spices to boiling water, bring to a boil, and let cool. Add chopped garlic, tomatoes, and peppers to the jar. Pour the marinade over it, let it sit for 20 minutes, then drain. Bring it back to a boil, cool, and pour into jars. Tighten the lids, turn the jars upside down, and keep them insulated.

Pickled hot green peppers

Because they are not fully ripened, green peppers are less pungent, but they are also used for canning.

Ingredients:

• peppercorns – 2 kg;
• boiled water – 2 l;
• distilled vinegar – 120 ml;
• salt, sugar - 4 tsp each.

Remove the seeds from the green peppers and place them in a glass container. Pour boiling water over the mixture for 10 minutes, then drain. When the water returns to a boil, add the dry ingredients and stir. Pour the vinegar over the pods, and screw on the lids.

Duration and storage conditions

Twisted jars of pickled hot peppers will keep for up to one year.

The room chosen is cool, with a temperature not exceeding +15 degrees.