It is a spicy vegetable, giving sharpness and brightness to any dish. He is warmly reading with all lovers of "sharp." Chile is harvested by a variety of ways: it is marinate completely, salted, canned in combination with other vegetables, etc. Best recipes Preparations of burning peppers for the winter are described in this article.

Why do people like "sharp"?

Scientists responded on this question. It turns out that causing tears, burning chili pepper causes the body to produce endorphins. The brain mistakenly received a signal about the danger due to the acute product, immediately throws the solid portion of the hormones of happiness into the blood. Therefore, a person who eats Chile's pepper enjoys. Endorphins stimulate the nervous system, which, in turn, improves blood circulation, relieves pain and raises the mood. It turns out that chili pepper is very useful.

Who is harmful burning pepper?

Doctors argue that Chile is contraindicated to people suffering from problems with the gastrointestinal tract. The rest to eat sharp peppers is simply necessary. It contains a great set of useful substances, such as Vitamins B1, B3, B2, B6, A, B9, E, C, PP, K, Iron, Potassium, Phosphorus, Holine, beta carotene and others. The view is that all "sharp" is harmful to health, erroneously. If you eat chili pepper in moderation, it will have a person on the well-being beneficial influence. The regular eating of acute vegetable contributes to improving the condition in some forms of diabetes, helps to get rid of insomnia, normalizes the activity of the nervous tissue of the brain, treats bronchial asthma, epilepsy, atherosclerosis, benign tumors and allergies. In a word, everyone is useful to know about how to prepare chili pepper for the winter. Reservation recipes for this product will be outlined below.

Polish pepper marination. Ingredients

In order to prepare the whole burning pepper on the winter, the following products will be needed:

• chile Pepper - 6-8 pieces (350 grams);
• greens of dill and cilantro - 3 twigs;
• garlic - 1 teeth;
• mint greens - 1 twig;
• white (wine) vinegar;
• spices: Carnation, bay leaf, fragrant pepper (peas) and black, coriander, sugar, salt.

Chile pickled pepper. Recipe

1. First you need to choose suitable peppers. They must be mature, saturated red, without impurities of brown and green streaks. Ideally, vegetables should be removed from the bush immediately before cooking.
2. Then with green twigs of dill, mint and cilantro need to remove all the leaves. Stalks to use cooking is not recommended, they are too tough and do not fit into food even after heat treatment. Turnured leaves are not worth chopping. It is better to put them in the marinade entirely.
3. After that, it should be divided garlic on slices. It is not necessary to clean them. Marinated garlic pieces will become a wonderful snack.
4. Now pepper pods need to be pepper and pierced at the base with a thin knife through, otherwise the air will remain in a vegetable. Then chili should be put in a large pan and on top of pour boiling water. Vegetables need to hold under the lid for five minutes, after which the cooled water from the container should be drained and replete pepper pods with fresh portion of boiling water. This procedure must be repeated 3-4 times. Vegetables must be welded a little, but do not get completely completely. It is important that the peppers become soft, but did not begin to crawl.
5. You can soften Chile and in another way. For this pod of pepper should be placed in cold water, bring the product to boil and cook on slow fire three or four minutes. Then the saucepan with vegetables should be removed from the stove and hold with closed lid About 15 minutes.
6. Now you should cook glass jars. Before use, they must be carefully sterling in any convenient way.
7. Next, half liters of water must be pouring into a separate pan. It should be challenged in it: salt - 1 teaspoon; sugar - 2 teaspoons; Coriander - 2 teaspoons; Black pepper - 5-6 peas; fragrant pepper - 2-3 pea; Bay sheet - 2-3 pieces; garlic slices; Carnation - 1-2 pieces; All existing greens.
8. Then you need to cook marinade. To do this, water with spices and greens must be brought to a boil and add white grape vinegar to it. Marine should be kept on fire for 2-3 minutes, after which you need to remove the saucepan from the plate and give fluid for another 15 minutes.
9. Then you need to take a sterilized bank and put the garlic and greens on its bottom. Next, the pepper chili pods should be pulled out and neatly, trying not to damage, put in a glass container. Welded vegetables become elastic, so easily fit.
10. Now in banks you need to pour marinade. After that, peppers should carefully press the stupid side of the fork so that all the air leaves them. Now the container must be filled with marinade to the very edges and immediately roll in the lid. Then the cans with vegetables should be littered with plaid and leave in this form to complete cooling.
11. Chile can be stored with room temperature. It is convenient to use twisting covers for preserving the product. Then it will be possible to open and close the jar as needed.

So now you know how to cook chili pepper. The recipe for this dish can master even a beginner hostess.

Adzhika chili pepper. Ingredients

Spicy chili pepper is an excellent basis for making burn adzhika. In order to create this snack at home, the following products are needed:

• chile Pepper - 1 kilogram;
• garlic - 2 heads;
• ground coriander - 2 tablespoons;
• vinegar wine or apple - 2 tablespoons;
• pepper sweet - 4 pods.

Adzhika chili pepper. Cooking method

1. First of all, peppers should be washed and clean from fruits and seeds. Connect them with pissed garlic and add coriander to vegetables.
2. Then all products must be chopped in a blender or with the help of meat grinders to the state of the puree.
3. Now in the resulting vegetable mass should be added vinegar and salt and mix well.
4. Next, you need to sterilize glass containers. Finished adzhika should be decomposed on the jars and close by the drop-down lids. Dish is ready!

You can tell a long time about how to prepare chili pepper for the winter. Recipes set forth in this article will help lovers of "sharp" stocking of burning vegetable for the whole year.

Chile in marinade from honey. Ingredients

• chile pepper pods - 7-8 pieces;
• bay sheet - 1 piece on a liter bank;
• gREEN (Basil, parsley, dill) - to taste;
• garlic - 1 teeth;
• water - 1 liter;
• carnation - 1 inflorescence on a liter bank;
• sugar - 1 tablespoon;
• pepper peas - to taste;
• honey - 1 tablespoon;
• vinegar nine percentage - 1 teaspoon on a liter bank;
• salt - 1 tablespoon.

Chile in marinade from honey. Cooking method

1. Chile pepper, canned in honey marinade - a very tasty and useful dish. The recipe for its preparation is quite simple.
2. First you need to prepare pepper. Wash, hold a few minutes in boiling water and pierce in several places toothpicks.
3. Then you should fill the cooked banks with spices, greens and pepper. You can also put the leaves and root of the horseradish, the leaves of currant or cherry. Chili pods should get banks to "shoulders". It is necessary in order to subsequently the vegetables are not towering over the marinade. Otherwise, their shelf life is significantly reduced.
4. Now you need to cook marinade. Salt, honey and sugar should be placed in boiling water and cook until complete dissolution. Then the vegetables can be pouring the resulting marinade and cover with a clean lid on top. In this form of the bank should cool until it can be calmly taken into hand.
5. After that, the brine should be drained from the containers back into the pan. It must be brought to a boil again and pour into a jar with pepper and spices. Let the vegetables are constantly five minutes. Then the marinade need to merge, boil and fill it into the top of the top. To each glass container should add vinegar. Ready red pepper (chili) must be rolled by sterilized covers and cool.

A sharp pen can be harvested for the winter. different ways. The recipes for its conservation are invented so much that the hostess can prepare it every year in a new way. Boldly experiment. Bon Appetit!

Bulgarian peppers With Chile and garlic, the recipe of which will accurately surprise you. This is not a standard preparation from pepper. I would call her pepper salt for the winter. Bulgarian pepper is turned on sharp, saturated, and how fragrant, not convey words. And we will harvest it in a bucket, speaking with chopped garlic and chili pepper. Just imagine how tasty!

Ingredients:

• pepper sweet - 6 kilograms;
• garlic crushed - 1.5 glasses;
• parsley greens at will;
• hot peppers - 3 pods.

• sugar - 700 grams;
• salt - 3 tablespoons;
• vinegar 9% - 700 milliliters;
• vegetable oil - 700 milliliters.

Bulgarian peppers with Chile and garlic for the winter. Step-by-step recipe

1. Wash peppers, clean the seeds and fruits. Cut it into several parts, as you want.
2. Clean and grind garlic with garlic or blender.
3. Spicy pepper Clean the seeds and also shredt the blender with the help of a blender.
4. In the prepared capacity, lay out garlic and acute peppers, add sugar, salt, vegetable oil and vinegar. Boil. And we throw parts bell pepper To boiling marinade, boil 5 minutes.
5. Then we lay the pepper into a bucket or any other container. The following procedures are done with all pepper.
6. Mount the peppers very tightly and fill it with a hot marinade, put the plate from above and burns. As the oppression, use a 3-liter jar with water.
7. If you like the pepper in an indoor, add straight to the container of vinegar, but you can not do that.
8. Ready pepper in a day, but is stored in a cool place for up to 3 months.

Bulgarian peppers with Chile and garlic for the winter are a unique snack, bright, which will turn any meal in a real holiday. It is extremely tasty. "I love to cook" wishes you a pleasant appetite! And be sure to cook

Bulgarian peppers with Chile and garlic recipe for which you will accurately surprise. This is not a standard preparation from pepper. I would call her pepper salt for the winter. Bulgarian pepper is turned on sharp, saturated, and how fragrant, not convey words. And we will harvest it in a bucket, speaking with chopped garlic and chili pepper. You just imagine how tasty!

Ingredients:

• Pepper sweet - 6 kilograms;
• garlic crushed - 1.5 glasses;
• parsley greens at will;
• spicy pepper - 3 pods.

• sugar - 700 grams;
• salt - 3 tablespoons;
• vinegar 9% - 700 milliliters;
• vegetable oil - 700 milliliters.

Step-by-step recipe for Bulgarian pepper in oil with garlic and chili

1. Wash pepper. Clean the seeds and fruits. Cut it into several parts, as you want.
2. Clean and grind garlic with garlic, or blender.
3. Spicy pepper Clean the seeds and also shredt the blender with the help of a blender.
4. In the prepared capacity, lay out garlic and acute peppers, add sugar, salt, vegetable oil and vinegar. Boil. And parts threw the sweet pepper into the boiling marinade, boil 5 minutes.
5. Then we lay the pepper into a bucket, or in any other capacity. The following procedures are done with all pepper.
6. Mount the peppers very tightly and fill it with a hot marinade, put the plate from above and burns. Use the three-liter jar with water as the oppression.
7. If you like the pepper in an indoor, add straight to the container of vinegar, but you can not do this.
8. Ready pepper in a day, but is stored in a cool place for up to 3 months.

Bulgarian peppers with Chile and garlic for the winter is a unique snack, bright, which will turn any meal in a real holiday. It is extremely tasty.