Do-it-yourself savory snacks: cooking pickled hot peppers for the winter with butter

Bitter pepper is universal in use - it is used fresh, dried and frozen. Bitter pods make tasty and healthy preparations for the winter. Such dishes are combined with meat, fish and other vegetables, are easy to prepare and have a long shelf life. Pickled hot peppers for the winter with butter are served on the table as a salad or as an addition to the main course.

Let's consider in detail the popular recipes pickling and learn the secrets of cooking experienced housewives.

Features of the preservation of bitter pepper

The blanks are preserved in clean and sterilized jars. For this, one-piece containers are used, without chips and cracks. Banks are washed with water and soda, sterilized over a saucepan, in an oven or microwave. Tin covers are used. Before use, they are soaked in cool water for 5 minutes and wiped dry.

The marinade is prepared according to the traditional recipe: add salt and sugar to the water, mix thoroughly and bring to a boil. Black pepper, bay leaves, citric acid are put to taste - this makes the dish spicy and aromatic.

Attention! If there are not enough bitter pods for canning, add strips of sweet bell peppers, carrots, gherkins to the jar. It turns out a delicious and colorful assortment of vegetables. Winter harvesting will become even better if you experiment and add your favorite spices and spices: cumin, coriander, parsley, dill, allspice, cloves, basil, horseradish root.

Selection and preparation of the main ingredient

Young and firm pods are chosen for canning. They must be attractive to look at; limp and damaged specimens are not suitable. They choose juicy varieties for blanks: Burning nose, Serpent Gorynych, Magic bouquet, Mother-in-law's tongue.

The vegetables are washed under running water, wiped dry with a clean napkin, and the ends are cut off. Some housewives cut the pepper into several strips, others canning the whole pods - it all depends on personal preferences and the recipe for cooking.

Attention! Red and green pods are used for pickling. Orange, yellow or purple varieties are not accepted. It is recommended to choose thin and long pods - they marinate quickly and evenly.

The best hot pepper recipes in oil

Canned peppers with and without garlic, add herbs and honey, olive oil. Consider the best hot pepper recipes in oil.

A simple recipe without sterilization

Any novice cook can repeat this recipe. All ingredients are sold in the nearest store, cooking does not require special knowledge and skills. No need to waste time and effort on sterilization of cans - they are simply washed under water. The appetizer looks juicy and appetizing, it will decorate any festive table.

What is required for cooking:

• 11 hot pepper pods;
• 15 g salt;
• 50 ml of olive oil.

How to marinate:

1. Rinse vegetables, pickle whole or cut into slices or rings.
2. Cover with salt and stir, leave overnight. During this time, the pepper will release juice. In the morning, squeeze the pepper through clean cheesecloth and transfer to a clean jar.
3. Pour in olive oil, cover and leave for 10 days at room temperature. Then close tightly with a lid. Store in refrigerator or pantry room.
4. Garnish with fresh herbs to taste before serving.

In Georgian

Georgian cuisine is famous for its savory and spicy dishes, peppers in oil are no exception. The appetizer has a contrast between spicy and tangy. It is served along with pickled beans and carrots, meat and poultry dishes.

Ingredient List:

• 2 kg of hot pepper;
• 1 bunch of celery
• 1 bunch of parsley;
• 3 bay leaves;
• 130 g garlic;
• 110 ml of sunflower oil;
• 120 g salt;
• 100 g sugar;
• 450 ml of table vinegar.

How to preserve:

1. Rinse the chili pods, make a small incision in each so that they are quickly saturated with the marinade.
2. Add vinegar, oil, sugar, salt and bay leaf to the water. Stir and bring to a boil.
3. Add the pods to the marinade, cook for 10 minutes, stirring gently.
4. Transfer the workpiece to a clean, deep bowl.
5. Chop parsley, garlic and celery. Pour into the cooled marinade and stir. Boil again.
6. Pour the marinade over the peppers in a bowl, organize the oppression for a day and put them in the refrigerator.
7. Transfer to a jar and store.

In armenian

The Armenian appetizer is notable for its hotness, so it will appeal to all lovers of spicy dishes. Unripe young pods are selected for cooking. Serve an appetizer in oil with kebabs, dolma, pickled eggplants and mushrooms. Spicy pods are harmoniously combined with lavash - you get a hearty and tasty snack.

What is required for the procurement:

• 1.5 kg of pepper;
• 120 g garlic;
• 170 ml of vegetable oil;
• 250 ml apple cider vinegar;
• 50 g of salt;
• 1 bunch of fresh parsley

How to pickle:

1. Rinse the pods, make a cruciform incision at the base and place in a plate or basin.
2. Rinse the parsley, chop together with the garlic. Stir and add salt. Transfer the pods to the resulting mass.
3. Cover and leave for 24 hours.
4. Pour vegetable oil and apple cider vinegar into a frying pan, add pepper. Fry over low heat for 5-7 minutes.
5. Transfer vegetables to a jar and sterilize for 15 minutes.
6. Cool, roll up and refrigerate.
7. The Armenian snack is ready to eat in 24 hours.

Apple cider vinegar contains citric acid, acetic acid, lactic acid and enzymes. They preserve the appetizer, its flavor and health benefits. The dish is useful in the winter season - it protects against flu and colds, strengthens the immune system, and replenishes the lack of potassium in the body.

Korean snack

A Korean snack is recommended to be consumed immediately after preparation or in the next few days; it is not suitable for long-term storage. Long green pods are used for cooking.

Ingredient List:

• 500 g of pepper;
• 100 g of garlic;
• 200 ml of water;
• 35 ml of table vinegar;
• 40 liters of vegetable oil;
• 10 g black pepper;
• 15 g sugar;
• 15 g salt;
• 5 g ground red pepper;
• 5 g of ground coriander seeds.

how marinate:

1. Prepare the marinade: pour salt and sugar into the water, mix. Add black and red peppers, coriander seeds and minced garlic, stir and bring to a boil. Pour in vinegar and vegetable oil.
2. Put the pods in a jar and pour over the marinade.
3. Cover and leave in a cool place for 3-4 days. Korean style pepper in oil is ready to eat.

Honey snack

An original buttery snack with honey has a pleasant sweet and sour taste. It is served with rice and vegetables, mashed potatoes and dumplings. They use raspberry, hawthorn, linden, buckwheat honey.

For cooking you will need:

• 700 g of pepper;
• 60 ml of honey;
• 50 ml of vegetable oil;
• 180 ml apple cider vinegar;
• 30 g of salt.

How to cook:

1. Rinse the pods and place tightly in a clean jar.
2. Prepare the marinade: Combine honey, oil, salt and apple cider vinegar.
3. Pour pepper and cover with a nylon lid. Put in the refrigerator. The snack is ready to eat in a day.

Stuffed hot peppers with butter, dill and garlic

The nutritious stuffed snack is a tasty and simple family meal. It is easy to prepare, it is stored for a long time, it looks appetizing in banks.

What is required for cooking:

• 300 g hot pepper;
• 1 bunch of fresh dill;
• 1 head of garlic;
• spicy herbs to taste - rosemary, basil, marjoram, cumin;
• 60 ml olive oil;
• 15 ml of grape or apple cider vinegar 6%;
• 100 ml of dry white wine;
• salt and black pepper to taste.

Cooking technology:

1. Peel the garlic and chop it together with the dill. Season with salt and pepper, stir.
2. Rinse the pods, remove the seeds and make a longitudinal incision in each.
3. Heat oil in a pan and fry the peppers for 3 minutes. Take out and cool on a plate.
4. Pour spices and spices into the oil remaining in the pan. Warm them up and filter the oil through a sieve.
5. Fill the peppers with garlic and dill mass. Season with a marinade of aromatic oil, dry white wine and vinegar.
6. Put in the refrigerator for a day.

With onion

A convenient and quick way to recycle your chili crop. The appetizer is stored for up to a year, it suits to taste any first and second courses.

What is required for cooking:

• 10 pods bitter pepper;
• 5 onions;
• 1 head of garlic;
• 15 ml vinegar 6%;
• 25 g sugar;
• 25 g salt;
• 1 bay leaf.

Cooking technology:

1. Rinse the pods, peel off the tails and seeds, cut into circles. Chop the onion into rings, chop the garlic, mix with the pepper. Transfer to a jar.
2. Heat the vinegar, add salt, sugar, bay leaf. Boil and pour into a jar.
3. Close, cool and refrigerate.

Tips & Tricks

During cooking, wear thin gloves on your hands - they will protect the skin from burns. Any hot pepper contains capsaicin, which, when it comes into contact with the skin, provokes itching and redness. You cannot rub your eyes or touch your lips while cooking - the reaction will not take long. If contact with pepper has occurred, it is recommended to immediately treat the skin with Solcoseryl. A folk remedy also helps - a mixture of salt, water and milk. After that, hands are washed with soap.

Store tapas at home or in the cellar. Dishes with vinegar retain their benefits and taste at room temperature for up to 1 year. Billets without vinegar are placed in a cool place, for example, in a refrigerator or cellar. If the lid is swollen or the brine has become cloudy, it means that the pepper has deteriorated, you cannot eat it. Opened banks are stored for no more than a week.

Important! The storage location should be away from radiators, stoves or electrical appliances. It is recommended to avoid direct sunlight. Experienced housewives put a label with the date of manufacture on each jar - this makes it easier not to miss the end of the product's shelf life.

Conclusion

Hot and piquant peppers in oil are loved all over the world. It is easy to prepare and has a long shelf life. The dish is served chilled, added to salads or soups, consumed along with vegetable side dishes and meat dishes.

Peppers are pickled whole or cut into pieces, spices are added for taste and aroma: basil, dill and parsley, allspice, caraway seeds, coriander seeds. Store in a refrigerator or cellar.