10 simple Armenian-style pickled hot pepper recipes for the winter

Spicy dishes are very popular these days, especially in Armenian, Georgian, and Korean cuisine. Almost every dish is seasoned with special hot spices. Many people try to prepare spicy Armenian-style red pepper for the winter.

Scientists have proven that it's not only a versatile, savory snack but also incredibly beneficial for the body. Doctors recommend consuming as many exotic dishes as possible, unless contraindicated.

Since ancient times, our ancestors tried to preserve hot peppers. They would string them on a string and hang them on a nail. Once completely dry, all that was left was to grind them in a mortar and use them as a fragrant seasoning. Nowadays, you can make a variety of preserves.

Hot Pepper: Benefits and Contraindications

Scientists have proven that hot pepper has a beneficial effect on the human body, namely on the digestive system. The alkaloid contained in pepper promotes digestion of food. Meat seasoned with hot pepper will be healthier.

Reduces calories by half. You can enjoy your favorite dishes without worrying about gaining weight.

It actively participates in metabolic processes and the saturation of the blood with nutrients. It combats the causes of thrombosis.

Few women know that this spice can help with certain gynecological conditions, specifically, an irregular menstrual cycle.

Improves the condition of the skin, hair, and nails. To achieve this, the spice should be consumed internally and applied as masks and lotions.

This spicy seasoning can boost the body's defenses and improve overall well-being.

It is not recommended to use the spice in the following cases:

• gastritis;
• ulcer;
• damage and irritation of the gastric mucosa;
• acute stage of gastrointestinal disease;
• anemia;
• renal failure;
• heart disease;
• personal intolerance to the components included in the composition;
• persons under 10 years of age.

The disease will not worsen if a small amount of pepper is contained in the prepared dish.

Prepare the necessary ingredients

Depending on the cooking method, the vegetable requires certain processing, namely:

1. When peeling peppers, wear gloves. These can be latex or rubber, which will protect your hands from burning.
2. The fruits must first be washed in water, laid out on a towel and allowed to dry.
3. Using a sharp knife, cut the pepper into strips in a circle, being careful not to touch the stem and seeds.
4. Next, depending on the recipe, cut into arbitrary pieces.

If you need to clean hot peppers, then carry out the following manipulations:

1. Roll the vegetable, holding it tightly between your palms.
2. Cut off the tail and turn it upside down.
3. Tap the pepper on a cutting board to remove the seeds.
4. Next, proceed to processing.

Methods for preparing hot peppers for the winter

There are all sorts of recipes for cooking peppers. Below are the most successful and delicious ones that always turn out well.

Armenian pickling recipe

The main highlight of this recipe is that the vegetable is fried and salted at the same time.

Ingredients required:

• main product - 1.7 kg;
• garlic - 2 cloves;
• water - 1 tbsp.;
• vegetable oil - 1 tbsp;
• vinegar - 50 ml;
• sugar - 50 g;
• salt - 2 tbsp.

Method of preparation:

• The fruits must be sorted and those that are wilted, rotten, or misshapen must be discarded.
• Rinse thoroughly under running water. A colander is easiest.
• Place on a towel and allow excess liquid to be absorbed. The fruits should be completely dry.
• The next step is heat treatment. Heat a cast iron skillet on the stove. Add refined vegetable oil and add the main ingredient.
• Fry the preparation.

• Once the fruits have cooled, cut them in half.
• To prepare the filling, combine the remaining ingredients and bring to a boil.
• Add pepper and boil for three minutes.
• Remove using a slotted spoon.
• Place chopped garlic in pre-steamed jars. Pack the garlic as tightly as possible and pour the marinade over it.
• Cover with sterile lids and send to sterilize.
• The sterilization time for 0.5 liter containers is 30 minutes.
• Once the procedure is complete, seal tightly and send for further storage.

Corn Husk Pickle

Armenians love to pickle this vegetable. Almost every home has a cellar where a variety of pickles are stored. It's a wonderful complement to meat dishes.

Products:

• sweet green vegetable;
• brine per liter of water - 70 g of salt;
• corn leaves and silks.
• dill.

Preparation method:

• The peppers should be slightly wilted. Therefore, if they're freshly picked, they need to be kept in a dark place for two days.
• Rinse thoroughly under running water.
• Make a cut near the tail; this is necessary so that the brine gets inside each fruit.
• Line the bottom of an enamel bowl with dill, corn leaves and silk.
• Place the vegetables compactly in a bowl and cover with corn silk.

• Dissolve the specified amount of salt in water and pour it over the peppers. The amount of brine needed is half the volume of the pickling vessel.
• Cover the top with a plate or disk and apply pressure.
• The product must be completely covered with brine, otherwise it will spoil.
• The fermentation process takes a week.
• Readiness is checked by the clarity of the brine. If it is clear, fermentation is complete.
• Place into pre-prepared glass containers.
• Bring the brine to a boil.
• Pour into jars, filling each to the top. Seal.

Preserving hot peppers (tsitsak)

You can get an excellent snack if you pickle hot peppers.

List of required ingredients:

• vinegar - 600 ml;
• salt - 1 tbsp;
• sugar - 2 tbsp;
• water - 1 l;
• vegetable oil - 200 ml;
• pepper - 1.5 kg.

Method of preparation:

1. Rinse the main product thoroughly.
2. Bring water to a boil in a container and steep the peppers for a few minutes. This will allow them to soften and fit compactly into the jar.
3. Remove any remaining tails.
4. Place tightly into jars.
5. Prepare the infusion liquid by boiling a liter of water and adding the remaining ingredients. Bring to a boil until the crystals are completely dissolved.
6. Fill the jars to the very top.
7. Seal tightly.
8. Create special conditions for slow cooling of the workpiece.
9. The marinating process takes place over the course of a week.

Pickled bitter

You can marinate quickly and with minimal time spent.

Necessary products:

• bitter vegetables - 8 pcs.;
• any greens: dill, parsley, cilantro;
• garlic - 4 cloves;
• grape vinegar - 100 ml;
• spices to taste.

Preparation method:

• The preparation will turn out ideal if you use ripe vegetables, freshly picked from the garden.
• It is better not to chop the greens, but simply pick them from the bush and add them to the preparation.
• Peel the garlic and leave it in cloves.
• Rinse the peppercorns and pierce each peppercorn near the base with a toothpick. If you don't do this during marinating, air will be trapped inside and won't be able to escape.
• The pods need to be steeped in boiling water several times—ideally four times—and left for five minutes each time.

• Rinse the glass jar thoroughly with baking soda. Disinfect with steam.
• Prepare the broth. Place all ingredients in a container, fill with water (about 1.5 cups), and bring to a boil. Add the vinegar last.
• The filling is boiled for three minutes.
• Using a slotted spoon, remove the herbs and garlic and place them in the jar. Then, pack them tightly and, pressing lightly, pour in the dressing.
• Roll up the jars hermetically.
• The preparation can be stored either at home or in the cellar.

Method without sterilization

A simple and accessible recipe, and most importantly, it requires minimal time.

Ingredients required:

• main product;
• for 700 ml jarsugar - 2 tbsp;
• salt - 1/2 tbsp;
• allspice - 3 pcs.;
• vinegar - 50 ml.

Execution method:

1. Wash the vegetable thoroughly. Make a hole through the base and place it in a jar.
2. Fill them with boiling water.
3. Leave to brew for 20 minutes.
4. Boil the filling liquid. Add the vinegar last and let it simmer for 2 minutes.
5. Pour the marinade into the jar and quickly seal tightly.
6. Store in the cellar. Pairs perfectly with meat and vegetable dishes, infusing them with a vibrant flavor.

In Georgian

A recipe for a pickled vegetable used in Georgian cuisine.

Ingredients required:

• 2.5 kg hot pepper;
• bay leaf - 3 pcs.;
• garlic - 3 cloves;
• vegetable oil - 1 tbsp.;
• salt - 3.5 tbsp;
• sugar - 3 tbsp;
• vinegar - 2 tbsp.

Execution method:

• Rinse the main product and make a cut at the base, this will allow the brine to quickly penetrate inside.
• Add all remaining ingredients to the water, except garlic and herbs.
• Place the pods in the brine and boil for 10 minutes.
• The mixture must be stirred periodically.
• Throw it into a sieve.

• Next, add chopped herbs and garlic to the broth and bring to a boil again.
• Place in a large bowl and fill with brine.
• Place an inverted bowl or circle on top and add a three-liter jar of water.
• Keep in the cold for two days.
• Divide into smaller containers and store in a cool place.

Spicy pepper and herb appetizer

This appetizer is an ideal option for those who love spicy food.

To prepare you will need:

• pods - 2.5 kg;
• garlic - 300 g;
• parsley, dill, cilantro 100 g each;
• water - 700 ml;
• salt - 60 g;
• sugar - ½ cup;
• bay leaf - 3 pcs.;
• allspice - 6 peas;
• vegetable oil - 1 tbsp;
• vinegar - ½ cup

Preparation method:

1. Wash the vegetable and remove the seeds. It's best to wear rubber gloves to protect your hands.
2. Chop the peeled garlic and herbs.
3. Add all ingredients except vinegar to boiling water.
4. Dip small portions of the fish into the marinade. For convenience, you can use a metal sieve.
5. Place in layers in prepared jars.
6. Sprinkle with chopped garlic and herbs.
7. Bring the marinade to a boil again and add the main preservative.
8. Boil the jars for 20 minutes.
9. Let it cool slowly and put it in a place for further storage.

In a honey marinade and tomato sauce

To prepare sweet peppers, you can use the following recipe.

Products needed for preparation:

• pepper - 25 pcs.;
• carrots - 500 g;
• garlic - 5 cloves;
• honey - ½ cup;
• vegetable oil - ½ cup;
• vinegar - ½ cup;
• tomato juice - 2 tbsp.;
• salt.

Preparation method:

1. Divide the prepared and peeled vegetable into two halves.
2. Cut the carrots into strips and crush the garlic using a press.
3. Add vegetable oil, honey, tomato juice and carrots to the container.
4. Bring to a boil. Then add pepper, salt and garlic.
5. Boil until the pepper is soft.
6. Add vinegar five minutes before turning off.
7. Place into prepared 500 ml jars and seal. Let cool slowly.

Pickled

Using this method, the product is stored in the refrigerator under a nylon lid, but it can be rolled up if desired.

Ingredients:

• main component;
• any greens;
• garlic;
• black and allspice pepper;
• water - 1l;
• salt - 70 g.

Preparation method:

• Take an enamel container.
• Place herbs and garlic on the bottom. Add a few peppercorns.
• Place the washed pepper, pierced at the base, into a container.
• Boil the salt solution and pour into a container.
• Cover with a circle and put a weight on top.

• For the first two days, the preparation should be kept at a temperature of 20 degrees.
• Sometimes active fermentation at room temperature can take up to five days. Place the jar on a plate or tray.
• Then store in a cool place. Place a wooden circle on top and tie with gauze or twine.
• It can be consumed after two months.
• The plaque and foam must be removed periodically, and the gauze must be doused with boiling water.
• The peppers should be completely covered with brine. If there's less brine, add more.

Pepper in tomato sauce

This canned salad is delicious and popular. For a striking appearance, you can choose from a variety of peppers.

List of required ingredients:

• sweet vegetables - 4 kg;
• tomato juice - 1.5 l;
• vegetable oil - 1 tbsp.;
• vinegar - 100 ml;
• sugar - 100 g;
• salt - 1 tbsp.

Preparation method:

1. Wash the vegetable, remove the seeds and partitions.
2. Cut into portions.
3. Mix all ingredients in a container and bring to a boil over medium heat.
4. Reduce heat and add pepper pieces.
5. Slowly add vinegar.
6. Boil for a quarter of an hour.
7. Seal tightly.
8. Store at 5 degrees.

Methods for storing pepper preparations

Prepared products should be stored in well-ventilated areas. The air temperature should not exceed 5 degrees Celsius. Hermetically sealed products can be stored at home. It is important to place jars away from heating appliances.

If space allows, pickles are stored in the refrigerator.