16 simple recipes and methods for pickling hot peppers for the winter

Hot peppers are used as a spicy seasoning to impart a refined and pleasant flavor to food. They can be used in various ways—pickled, dried, and cured. When preparing preserves, one often encounters the question of how to properly salt hot peppers, so it's important to understand the nuances of the process.

The specifics of salting hot peppers

When pickling, you first need to determine the type of pepper. The variety determines the flavor characteristics and the appropriate preserving method. Large pieces of pepper can be pickled individually or in combination with other vegetables and spices.

Selecting and preparing vegetables

It is important to choose any variety of pepper, including Bashkir, correctly and prepare it for pickling. For canning, it is worth selecting ripe vegetables without visible damage, including dents and darkening. Typically, the seeds and cores are removed from vegetables because they contain a high concentration of essential oils, which cause a strong bitterness and pungent flavor when consumed.

Delicious and proven recipes for pickling hot peppers

When choosing a suitable option from among the many recipes, it is worth considering your own taste preferences.

Different recipes require the use of additional ingredients and special preservation techniques.

The classic way

The simplest and most common method is the classic one. To pickle, simply follow these steps:

1. After removing the stem and seeds from the washed pepper, make a small cut along the arc.
2. Prepare sterilized jars of appropriate capacity. Place the vegetables vertically, base up.
3. Pour boiling water into the containers and let sit for 15 minutes. After this time, drain the liquid.
4. In a separate container, prepare the marinade by dissolving salt and sugar in 2 liters of boiling water, then adding vinegar essence. Pour the marinade into the container, ensuring the vegetables are completely submerged.
5. Screw the lids onto the jars and seal them using a special sealing machine. Turn the pickles upside down and cover with a towel.

Simple pickling in cold water

For cold pickling, add salt to the water and, once it dissolves, pour the liquid over the prepared vegetables. Cover the container with a towel or film and leave in a warm place for 5-7 days to allow the vegetables to ferment and absorb the salt.

Then all that remains is to tightly screw the lids onto the container and put the preparation in a cool room or refrigerator.

Recipe without sterilization

To properly prepare pickled peppers without sterilization, follow the classic method, excluding the step of preserving the containers. The key is to soak the vegetables in boiling water for 20 minutes beforehand and increase the amount of vinegar, sugar, and salt in the marinade to prevent mold. It's recommended to store pickled peppers without sterilization in the refrigerator.

Spicy pepper "Tsitsak"

When storing peppers in jars for the winter, you can add garlic and herbs using the "Tsitsak" recipe. Mix all the ingredients and pour in unboiled salted water. Let the vegetables ferment for a couple of days, after which the jars are sealed with lids.

In Armenian

The unique feature of this Armenian-style recipe is that the unwashed vegetables are spread out on the counter at room temperature and left for 1-2 days. Additional ingredients include a few cloves of garlic, bay leaves, herbs, coriander seeds, and cherry tree leaves.

Georgian style, with tomato

This Georgian recipe makes a spicy appetizer with tomato. The vegetables are simmered in boiling water for 15 minutes and then chopped garlic and herbs are added. To prepare the marinade, dissolve salt, sugar, apple cider vinegar, and vegetable oil in water. Bring the marinade to a boil, pour into sterilized jars, and seal the lids after a couple of hours.

A fragrant salty snack with pepper and herbs

The herb-infused preparation follows the classic recipe. Depending on your taste preferences, you can add parsley, dill, cilantro, coriander, and other herbs. It's also important to consider the compatibility of different herbs. To ensure a pleasant flavor, it's recommended to avoid using too many strongly flavored varieties.

Salt the hot pepper with garlic and dill.

When preparing vegetables with dill and garlic, you can finely chop the additional ingredients or add whole cloves and leaves to the jar. All ingredients should be soaked in boiling water beforehand, then drained and the hot marinade added. A classic marinade is recommended for pickling the vegetables.

In Korean

The Korean-style pickling method is popular among lovers of spicy appetizers. To prepare, you'll need:

• wash the selected vegetables thoroughly in cold water;
• sterilize the containers and place the pepper inside;
• in a separate saucepan, heat water with sugar and salt;
• After the water boils, wait until the salt and sugar dissolve, then add coriander, finely chopped garlic, ground red and black pepper;
• Bring the marinade to a boil again, add a drop of vinegar and pour the resulting mixture into the jars with vegetables;
• Roll up the containers with tin lids and store them.

Chili in tomato sauce

The recipe calls for removing the stems from the bell peppers, placing them in tomato juice with the other ingredients, and simmering for 20 minutes. Once done, add the garlic and vinegar, transfer to jars, and seal with lids.

Salted bitter pods whole with honey

The combination of hot peppers and honey will appeal to those who enjoy culinary experiments. To prepare the marinade, add half a cup of honey, salt, sugar, and herbs to taste to 700 ml of water. After the marinade boils, add the peppers and simmer for 15 minutes. The finished snack is packaged in sterilized jars.

In Hungarian

Hungarian lecho is made from several types of hot peppers, tomato paste, and the basic ingredients found in the marinade. All ingredients are simmered in tomato sauce and sealed in sterilized jars.

Lightly salted hot peppers

For every 1 kg of hot pepper, add 8 tablespoons of salt. The peppers are sprinkled with salt and left to marinate for a couple of days, then topped up with the marinade and stored. It is recommended to consume the lightly salted preparation within a short time.

Pickling under a nylon lid

This recipe calls for a mixture of sugar and salt to be placed in the bottom of a container. The stems of the vegetables are cut off, leaving the seeds in place. The peppers are placed in the container and covered with vinegar. The remaining space inside the container is filled with water, and the mixture is left in a cool place for 1.5 months.

Pickled Hot Peppers: The Quick Way

You can quickly prepare the preserves in a few simple steps. First, place the vegetables in boiling water, and after soaking, trim off the dry ends. Then, place them in jars, pour the marinade over them, and seal with lids.

Finger-licking good recipe

This recipe includes a variety of piquant ingredients. To give the preparation a refined flavor and pleasant aroma, add coriander, cilantro, a little honey, and cloves to the marinade. Depending on your preferences, you can use other ingredients that will complement the dish well.

Storage rules and duration

When storing preserves at home, ensure appropriate environmental conditions. To extend shelf life and maintain excellent flavor, store containers of vegetables in a cool place, away from direct sunlight. Under standard conditions, the shelf life is 4-6 months.