14 Easy Recipes for Pickled Chili Peppers for Winter

This spicy appetizer will appeal to connoisseurs of original dishes; it's served with meat, fish, and soups. There are many recipes for pickled chili peppers, using various spices and herbs. Whole peppers can be pickled, or you can make a spicy adjika. This appetizer is not only delicious and mouth-watering, but also packed with vitamins and has a long shelf life when stored properly.

Pickled chili peppers: the flavor profile of a winter preserve

Pickled peppers can be salty, sour, or sweet in flavor. They are used as a sauce for meat and fish dishes, or as a spicy appetizer when paired with other pickled foods. Pickling doesn't deprive the product of its distinctive, sharp flavor, but rather infuses it with a spicy aroma.

This spicy appetizer neutralizes the fat content of meat and the negative effects of alcohol, while containing few calories.

Preparing vegetables and containers

Take medium-sized, ripe pods, red or green—the color doesn't matter. The skin should be free of scratches, dents, or signs of rot. Wash the peppers. Cut off the stems, leaving the wide part of the stalk. Check the jars for integrity, wash, and sterilize using any method.

Since small chili fruits are very bitter and you can't eat a lot of them, it is advisable to use small jars for preserving.

Delicious recipes for pickling hot peppers

The bare minimum ingredients for marinating are pepper, vinegar, and sugar. However, if desired, you can give this savory snack a more savory, more pleasant flavor. Fragrant leafy greens, coriander, and cloves are used as additional ingredients.

The classic "Finger-Lickin' Good" butter version

The classic recipe doesn't require vinegar, just:

• 300 g chili;
• a glass of vegetable oil (preferably olive oil);
• 3-4 garlic cloves;
• 2 sprigs of rosemary;
• bay leaf.

Step-by-step preparation:

1. The pepper and rosemary are washed and dried. The garlic is peeled, but the membrane on the cloves is left on.
2. Heat the oil, but don't let it boil. Reduce the heat to low and add the garlic, chili, and herb sprigs.
3. Keep on low heat for 10 minutes, stirring constantly.
4. Remove the pods from the hot oil, place them in a clean jar, and compact them. Fill the jar with oil to the rim. Seal.

The peppers need to be kept in the oil over low heat. Don't fry them, otherwise the preserves will be too bitter.

In wine vinegar

The best base for preserving chili for the winter is 6% light wine vinegar. It adds a flavorful, slightly tart flavor.

An unusual recipe with mint

Classic pickled peppers in oil acquire a sharp, fresh flavor if you add a few mint leaves to the mixture.

Pickled peppers in honey marinade

Another vinegar-free option. For the marinade, use sugar, honey, salt, sunflower oil, and a standard set of spices. It's best to use ripe, large, red peppers with thick flesh.

With apple cider vinegar

Apple cider vinegar can be used instead of wine vinegar. For every 1 kg of pepper, add 5 tablespoons of honey and 2 cloves of garlic. Pour in 1 liter of essence.

Whole marinated chilies

Typically, the peppers are sliced ​​into rounds for canning. But if you're short on time, you can use whole peppers. Pierce the side or near the stem.

Let's make spicy adjika

To create a hot dressing for hot dishes, take a large head of garlic, half a glass of salt, 2 tablespoons of hops-suneli, 50 ml of vinegar, and a little vegetable oil for pouring per 1 kg of pepper.

Green adjika

Chili adjika gets its distinctive color from the addition of aromatic herbs: parsley, dill, cilantro, and celery. The ingredients are chopped, salted, and garlic is added.

Mexican baked appetizer

The Mexican version isn't to everyone's taste due to its extreme heat. The ingredients include chili, garlic, onion, dried oregano, bay leaf, and aromatic spices. It's seasoned with salt and sweetener.

Aromatic preparation with mustard

Chili with mustard seeds makes an incredibly delicious, sweet and spicy sauce. For the dressing, combine apple cider vinegar with natural honey and let steep for 20 minutes.

Marinated peppers in tomato sauce

Boil freshly squeezed or store-bought tomato juice for 15 minutes. Sweeten and salt the tomato juice, add a bay leaf and peppercorns, and simmer for another 15 minutes. Add the chili peppers and simmer for another 15 minutes. Add the crushed garlic and vegetable oil. Remove and discard the bay leaf. Once boiling, add the vinegar. After turning off the heat, remove the chili peppers from the broth, place them in clean jars, and pour the boiling tomato juice over them.

Recipe without salt

The simplest, most basic recipe involves using just two ingredients: chili peppers and 9% vinegar. Place the peppers in a jar and pour in the essence until completely covered.

With onions

You can add onions to the classic recipe, which add sweetness and savory flavor. They are cut into rings.

With garlic

An essential component of the classic recipe and its variations is garlic. The preparation turns out especially delicious when thickly sliced ​​garlic cloves are combined with onion rings and thyme sprigs.

Storage terms and conditions

Pickled chilies have a long shelf life—up to 3 years. Store in a basement or other cool, dark place.

You need to check periodically that the lids are not rusty.