Spicy peppers, marinated for the winter, recipes with tomato, Georgian style, and in oil

Late summer and early fall are often associated with the season of preserving food for the winter. There's a saying, "One day feeds the winter." Perhaps this refers to preserving through canning. Recently, people have been preserving hot peppers for the winter; recipes for these are presented below. Gardeners successfully grow them in their gardens.

These preparations are perfect for those who love spicy food. For maximum convenience, the recipes are provided step-by-step. The desired spiciness is achieved by the amount of ingredients in the preparation and the method of preparation. If the preparation is very spicy, it means it contains a large amount of this vegetable.

The recipes are quick and easy to prepare, making them ideal for busy homemakers.

Choosing the best pepper varieties for canning

The first thing to do in spring is to choose a spicy vegetable variety that will be perfect for preserves. The choice should be based on its popularity and suitability to our climate. The fruits can be grown both outdoors and on a windowsill.

Let's look at the most common varieties that are suitable for making preparations for the winter:

• Aurora is a late-ripening variety. The fruits are elongated, with shoots reaching up to one meter in height. The period from germination to full ripening is five months. This variety is moderately pungent, making it ideal for preserves.
• The Astrakhan variety is the most common. It's ideal for growing outdoors. It takes four months to ripen. The plant is medium-height and produces a high yield. The peppers are very hot.

• Ram's Horn differs from the previous varieties in its yellow color. It is grown commercially. The bushes are compact, and the fruits are medium-sized.
• Hungarian Yellow is a medium-spicy variety, one of the most sought-after in the world. It is resistant to various diseases and pests. The shoots are compact and low-growing. They do not require staking.
• Vizier has a long period from emergence to full maturity, taking five months. The flesh is moderately pungent. The bushes are tall and require staking.
• Danube grapes are suitable for southern regions and produce high yields. The fruits are elongated, ripen quickly, and are red or green.

Prepare the necessary ingredients

Capsaicin, a compound found in hot peppers, has a negative impact on the respiratory system and mucous membranes. A significant amount is found in the seeds. Therefore, when peeling this spicy vegetable, it's important to remove the seeds, stems, and white flesh inside.

The most essential item for processing is gloves. Rubber or regular medical gloves will do.

It's important to follow safety precautions: use a sharp knife carefully, avoiding splashing the juice. Don't lean too close while peeling to avoid getting juice in your eyes.

Whether or not to peel the skin depends on the cooking method. Experts recommend peeling very thick skin. Small peppers don't require this type of peeling.

You can quickly remove seeds from hot peppers by using the following tips:

• The pod needs to be rolled in your hands for a while; this is necessary to separate the seeds from the pulp.
• Next, knock it on a hard table surface.
• Cut off the top where the stem is and tap it on a cutting board. The seeds will fall out on their own.

For canning, select ripe, smooth peppers without visible defects. If there are any signs of rot or damage on the peppers, trim them off with a sharp knife.

Methods for preparing spicy peppers

There are many ways to prepare this savory vegetable. Let's look at the most common and tried-and-true ones.

Pepper in oil

The workpiece turns out very sharp, so consumption is economical.

To prepare you will need the following ingredients:

• pepper - 25 pcs.;
• salt - 15 g;
• olive oil - 80 g.

Step-by-step cooking recipe:

• The quantities of ingredients are approximate. When preparing, please be guided by personal taste.
• Put on protective gloves and rinse the produce in a colander. Drain excess liquid and spread the fruit on a towel.
• Once they're dry, begin cleaning: remove the stems and seeds, and slice the peppers into rounds. Kitchen scissors are helpful.

• Sprinkle with salt and mix well. Leave for 12 hours to release the juices.
• After the specified period of time, squeeze the peppers thoroughly using cheesecloth.
• Transfer to a jar and cover with olive oil. It's important that the oil completely covers the peppers.
• Place in a cool place and let sit for 10 days. Do not cover the lid. To prevent dust and debris from getting in, you can tie the neck of the bottle with several layers of gauze.
• After ten days, close the lids tightly.

In a sweet and sour marinade

Classic and quick pickled pepper recipe for the winter. The main highlight of this recipe is the use of a sweet and sour marinade.

Ingredients required:

• spicy vegetable - 1.5 kg;
• table vinegar 9%;
• honey, preferably candied.

Step-by-step instructions:

1. Prepare the fruit in advance. Rinse with cool water to remove dirt and dust. Dry on a towel.
2. Pre-sterilize the jars. Jars can be steamed, heated in the oven, or microwaved. Lids also require pre-treatment.
3. Place the peppers whole into prepared containers.
4. In a bowl, combine one tablespoon of vinegar and two tablespoons of honey. Stir thoroughly until the honey is completely dissolved.
5. Add water and mix thoroughly. Do not boil the marinade. However, the use of a preservative prevents bacterial growth.
6. Pour the marinade into the jars and roll them up.

This spicy vegetable turns out delicious. It's a great appetizer to impress your guests with.

In tomato

A good spicy appetizer is obtained by marinating peppers in tomato juice.

Ingredients:

• vegetables - 1 kg;
• tomatoes - 2 kg;
• garlic - 3 cloves;
• greens - bunch;
• sugar - 1 tbsp.;
• salt - 2 tsp;
• sunflower oil - 1 tbsp.;
• vinegar - 50 ml;
• pepper, bay leaf to taste.

Cooking steps:

• Wash the peppers and tomatoes and lay them out on a cloth to dry completely.
• Squeeze the tomatoes to extract juice. You can use a juicer or put the juice through a meat grinder and then a sieve.
• Pour the juice into a stainless steel container and bring to a boil over medium heat.
• Add salt and sugar. Let it simmer for another 10 minutes.

• Slice the garlic into rings. Prick each pepper to release air later.
• Add all remaining ingredients to the tomato juice and simmer for fifteen minutes.
• The spicy preparation is ready. Arrange the fruit in the prepared jars. It's important not to pack the fruit too tightly, but rather leave a small gap at the top.
• Fill to the top with the remaining marinade.
• Seal the jars tightly and turn them upside down. Let them cool slowly under a blanket.
• After cooling, place in a pantry or cellar for further storage.

Pickled hot

Ingredients:

• hot pepper - 3 kg;
• water - 5 tbsp.;
• salt - 2 tbsp;
• sugar - 3 tbsp;
• vinegar - ½ cup;
• favorite spices.

Preparation method:

• To prepare this preserve, you'll need ripe, long, thin peppercorns. For a striking appearance, choose multicolored peppercorns.
• Wash the fruits and cut off the dry parts. Do not touch the root.
• Place spices and herbs at the bottom of the jar. Distribute the pods evenly in a vertical position.
• Pour boiling water over the jars and leave to soak for an hour.

• Drain the liquid from the jars into an enamel saucepan and bring to a boil. Add salt and sugar, wait until the crystals are completely dissolved, and then distribute among the jars.
• Let it sit for another 15 minutes. Then, drain the liquid back into the pan and bring it to a boil with the vinegar.
• Add a little water, because the jars need to be filled to the very top.
• Distribute into containers and cover with lids.
• Seal tightly and wrap in a blanket.

Canned without sterilization

To preserve peppers, you can use this recipe, which does not require sterilization.

Products:

• 2 kg hot pepper;
• 3 tbsp. salt;
• wine vinegar.

Preparation method:

1. Rinse the peppers in cold water and dry them on a towel.
2. Remove the stem and seeds and cut into pieces.
3. Grind using a meat grinder.
4. Mix the fruits with salt.
5. Distribute into small jars and fill to the top with wine vinegar.
6. Close with pre-boiled nylon lids.
7. Store in a basement or cellar. Ensure the temperature does not exceed 5 degrees Celsius.
8. The finished dish can be used for entrees, side dishes, gravies, and pilaf. It can also be spread on white bread and eaten.

Georgian style for the winter

Hot pepper is a staple ingredient in Georgian cuisine.

To prepare the preparation you will need the following products:

• spicy fruits - 2.5 kg;
• garlic - 5 cloves;
• sunflower oil - 1 tbsp;
• white wine vinegar - 500 g;
• parsley - a bunch;
• sugar - 3 tbsp;
• celery root - 100 g;
• spices.

Preparation method:

1. Mix the ingredients for the marinade (sugar, vinegar, salt and oil) and bring to a boil.
2. Place half of the pods in the marinade and cook for 7 minutes.
3. Repeat with the remaining half of the ingredients.
4. Chop the spices, add to the peppers and pour in the marinade, which has already cooled.
5. Keep in a cool place for 24 hours.
6. Drain the marinade and distribute the vegetables among the containers. Bring the marinade back to a boil and pour it over the peppers.
7. Seal with sterile lids.

Pickling hot peppers

The piquant fruit can also be salted and then sealed in jars in the traditional way.

Ingredients:

• pepper - 1 kg;
• salt - 8 tbsp.

Preparation method:

• Before pickling, the vegetable requires preliminary preparation.
• The fruits must be washed thoroughly and any spoiled parts removed.
• The top of the pepper needs to be cut in half. This will allow the brine to penetrate and thoroughly salt the pepper.
• The next step is preparing the marinade for the filling.

• Add 8 tablespoons of salt to two liters of boiling water and bring to a boil. The salt should dissolve completely.
• Place the pepper in a stainless steel container with a capacity of at least 5 liters.
• Pour hot brine over the top.
• Cover with a wooden disk or a wide plate. Place a weight on top—a three-liter jar of water.
• Cover the top of the pan with gauze folded in several layers.

• Place the container in a warm place for three days. This could be a windowsill or a kitchen.
• After three days, drain the old brine and fill it with new, freshly prepared brine.
• After 5 days, place the mixture into liter jars and fill with brine.
• Cover with nylon lids and store in the refrigerator.
• If you want to keep peppers longer, it is recommended to roll them up in sterilized jars.

Rules for storing pepper preparations

The shelf life of hot pepper preparations depends on the cooking recipe.

Vegetables in oil, hermetically sealed, can be stored for up to three years.

It is best to store canned goods in cool, dry, well-ventilated areas for no longer than two years. Pickles have a shelf life of 6 months to a year. Pickled peppers are stored either in the refrigerator or in the cellar.