Canned hot peppers, harvested for the winter in this way, help me spice up my favorite dishes in frosty cold. When making a twist, I prefer to use this simple preservation recipe without sterilization.

Very little time and effort is wasted. The photos in the recipe show how the preservation is obtained.

How to preserve hot peppers without sterilization

So, my capsicum. I leave it whole. I prepare salt, table vinegar, sugar and sweet peas.

I put peppercorns in a volume of 700 ml. It turns out a beautiful preparation, if you take multi-colored fruits. And in terms of taste, both red and green peppers are good. However, I prefer the one with thicker walls.

I fill the fruits laid in a jar with boiling water and leave for a quarter of an hour. I pour water into a saucepan. I add sugar to it - 2 tbsp. spoons, salt - incomplete Art. spoon, 3 peas of allspice. I boil the future marinade for 5-7 minutes. I add table vinegar to it - 50 ml. I turn off the fire.

While the marinade is still cooking, I boil a metal lid in water. And I'm getting the seamer and blanket ready.

I pour the marinade into a jar with multi-colored hot capsicum.

I do this carefully and gradually, because otherwise the glass may not withstand and the jar will crack. I roll up the bank. I turn over. I wrap up for the day.

Next, I send the workpiece to be stored in a cool place, for example, a basement. In winter, I add piquant, spicy, sour, crunchy canned peppers to any meat, vegetable dishes to make their taste brighter and warmer!

Almost every good housewife makes preparations for the winter. In the ripening season of vegetables, you really want to keep the colors of summer on your table and in the cold winter season. Now you can buy any pickles in the store, but they will not have the main ingredients - love and care, without which no homemade dish can do.

One of the types of pickled blanks is hot capsicum. It will be discussed in this article.

Why Harvest Hot Peppers

The benefits of this spicy vegetable include a rich content of carbohydrates, proteins and fats. These are one of the main components of the human body and the need for them always exists. In addition, thanks to this vegetable, vision improves, circulation and reduces the likelihood of nervous breakdowns. Due to the sharpness of taste, this indispensable product dulls pain.

In addition to the health benefits, this vegetable is a pleasure for lovers of spicy food with its taste alone.

All these useful components of a savory product are not available to people with stomach problems. Acute in diseases such as gastritis, pancreatitis, is contraindicated. This is his only downside.

Having dealt with the reasons for harvesting vegetables for the winter, let's move on to the main topic - pickled hot peppers, recipes for its preparation.

Security

Before starting work, do not forget about protection. Hot peppers can be very irritating to the skin with prolonged contact. And if there are even small and imperceptible abrasions or cuts on the hands, the pain will be very strong, and even if the traces of the burning product are thoroughly washed off, the sensations will remain for a long time. The components of this vegetable will remain inside the wounds, and it will not work to wash the microcracks with soapy water.

Plus, this vegetable with its aroma can annoy respiratory tract, causing sneezing or even burning the nose and throat. To avoid unpleasant consequences, it is better to stock up on a medical face mask and a pair of gloves.

The easiest hot pepper recipe for the winter

To create this dish you will need the following products:

• hot capsicum - 1 kg;
• salt - 1.5 tbsp. l.;
• sugar - 1.5 tbsp. l.;
• vinegar 9% - 3 tbsp. l.;
• hot water - 1.5 liters.

The vegetable should be tightly packed in a prepared jar and pour boiling water. When the workpiece has cooled enough to be handled, drain the liquid into the pan. Add salt and sugar there. Boil and remove from fire. Without waiting for the liquid preparation to cool down, pour in the vinegar. Pour marinade into jars with pepper. We close the finished dish with a lid, this is always done when canning. Wrap a jar of canned hot peppers in a towel or other similar cloth and leave in this form for a day, turning the lid down. After that, you can send the pickled dish to wait for the cold winter.

Pickled Hot Pepper Recipe Without Vinegar

If in the first version the preparation for winter is ready in a day, then the pickling process without vinegar will take 8 days. Long, but for opponents of the vinegar preservative, this recipe will be to your liking.

You will need the following products:

• hot vegetable - 1 kg;
• salt - 8 tbsp. l. (3 times);
• water - 1 liter (3 times).

Wash the vegetables, cut off the green tails and put in a convenient large dish. Boil water with salt and send hot to pepper. Press the workpiece with any suitable load and wrap it with a towel and leave for 3 days. After exposure, the solution must be drained and the whole procedure repeated. Only this time it will be infused for 5 days. Drain the brine again and distribute the vegetables in jars. Pour in exactly the same solution, but this time roll up the jars. Remove closed jars so as not to be tempted and open when winter comes.

Such simple recipes, which are presented above, can be diversified by any spices according to your taste and desire. Garlic, fresh and dried herbs, bay leaf, you can add peppercorns. A variety of additional ingredients will only spice up a spicy snack.

Recipe for pickled spicy snacks for the winter

For special connoisseurs of spicy snacks, this is just the perfect recipe. Peppers prepared according to this recipe are perfect as additive to garnishes, and will become a full-fledged dish on the table.

It is required to prepare the following products:

• hot pepper - 1 kg;
• seasonings (bay leaf, allspice, dried dill and garlic) - to taste;
• honey - 1 tbsp. l.;
• olive oil - 1 cup (200 ml);
• apple cider vinegar - 1 cup (200 ml).

Rinse capsicum, put dry vegetables in rows in a jar, pressing tightly. Each row is laid with prepared seasonings, namely garlic slices, dried herbs and sweet peas. After dense filling, fill the workpiece with a mixture of vinegar, oil and honey. Close the finished product with a lid, carefully wrap it with a warm towel and leave it like that. in warmth for 3 weeks. After the time has passed, remove the finished snack in the refrigerator or other cold place. The most difficult thing left is not to touch the spicy vegetable until winter!

Hot pepper recipe. Tomato snack for the winter

A vegetable appetizer will be a wonderful decoration for any table and will suit any dish. Good alternative to the famous adjika. An excellent combination of hot pepper with tomato is distinguished not only by its amazing taste, but also by its attractive appearance.

You need to prepare the following ingredients:

• hot peppers - 1.5 kg;
• fresh tomatoes - 3 kg;
• vegetable oil - 1 cup (200 ml);
• sugar - 1 cup (200 ml);
• garlic - 15–20 cloves;
• vinegar 75% (essence) - 1 tsp;
• parsley - 100 gr;
• salt - 1 tbsp. l.

Rinse the tomatoes and pass through a meat grinder or blender.

Wash the peppers and cut into pieces large parts without removing the seeds. Pour into sterilized jars and set aside.

Pour the tomato into a saucepan and put on fire until it boils. As soon as the first bubbles appear, add sugar, butter and salt. Leave for another 15 minutes over medium heat.

At this time, chop the herbs and garlic. As soon as the liquid has changed its color, add prepared foods and vinegar essence. Remove the finished marinade from the stove and pour into the prepared hot vegetable. Close the jars and leave at room temperature until completely cool.

Store prepared snacks in cool place before winter.

English hot pepper recipe

Here is another way to pickle a vegetable for the winter. The English recipe is distinguished by adding to the marinade malt vinegar. It is prepared on the basis of barley grains. The British make three types of this vinegar: light, dark and transparent. The latter type is needed in this recipe because of its ability to preserve the natural color of the pickled product.

Prepare these foods:

• hot pepper - 40 pcs.;
• brown sugar - 100 gr;
• black peppercorns - 15 pcs.;
• allspice peas - 15 pcs.;
• bay leaf - 2 pcs.;
• thyme - 4 sprigs;
• malt vinegar - 300 ml;
• red onion - 2 pcs.;
• sweet pepper (red, yellow, green) - 2 pcs.

Wash and dry vegetables first. Bitter vegetable cut into rings ( do not remove seeds). Chop the peeled onion into thin half rings, and sweet pepper into strips. Mix all the ingredients and put into jars.

Pour vinegar into a saucepan, add all other ingredients to it and boil. Pour the hot marinade into prepared containers and cork the jars. After cooling, English hot peppers are ready to wait for winter.

If the product is needed for permanent home use, then the marinade after boiling should be cooled and poured into the vegetable mixture. The dish will be ready to eat the very next day.

Roasted Hot Pepper Recipe

Another type of snack comes from Georgia. A piquant vegetable will delight thrill-seekers in the cold winter, warming and raising immunity.

You need the following products:

Peel and wash vegetables. Pierce the pepper with a knife along the entire length in several places.

Pour plenty of oil into a hot frying pan and put a burning vegetable. If the pan is small, divide the cooking into several times. You need to fry the vegetable on both sides until light golden brown, then cover with a lid and put out within minutes. Transfer the finished product to a convenient dish and set aside.

Add honey and sugar to the remaining butter. Chop the garlic and greens and send there too. Stir the mixture thoroughly and leave to cool completely. Add vinegar.

Divide the pepper into jars, tamping well. Pour cold marinade. If it turned out to be less than the required amount, then you should distribute it evenly and add a little cold boiled water.

Leave the finished dish in the refrigerator for a day, then roll up and put away for storage.

Korean Hot Pepper Seasoning Recipe

Koreans are famous for their love of spicy food. This burning taste in their cuisine is present in everything from vegetables to fish. The main secret of the piquancy of Asian dishes lies in the seasoning, the recipe of which is presented below.

We need the following products:

For better cleaning, it is better to soak the garlic first in cold water and leave it to soak overnight.

Wash vegetables. Cut the bell pepper and remove the seeds and white veins. Remove the stalk from the hot pepper and cut into several pieces for convenience. Seeds can be removed if desired. Peel the garlic.

Skip it all through meat grinder by alternating ingredients. This way they mix together. Season generously with salt and mix. Leave it like this for an hour.

Arrange the finished seasoning in jars, roll up and send for storage.

Such a seasoning is stored for several years and does not lose its qualities, even if it stays for several winters in a row.

Great for any dish not only Korean cuisine, but also any other.

Above are recipes whose main ingredient is the spiciest vegetable. But this type of pepper is even more common as a spicy addition to various types of marinade. So, for example, it is added to adjika, when preserving a sweet fellow, green tomatoes.

In addition to preservation, hot pepper dried, which also contributes to the preservation for the winter and ease of use at home.

The variety of uses for hot peppers in cooking is vast, but nothing compares to a homemade pickled vegetable, opened from your own stocks in the cold of winter. It's delicious, healthy, and brings back memories of hot harvest days.

It can be noted that if you suddenly want to try pickled hot peppers for the winter, the recipes above are perfect for you.

Lean and bland food is probably very, very healthy, but most people prefer something salty, sour, sometimes even spicy and, just the same, burning. For those who are not afraid of burning on the tongue, there is hot pepper. This fruit, quite often, is used in home-made preparations for the winter in the process of pickling and salting. In addition, without it, cooking adjika, which is mega popular today, is simply unthinkable. You can cook adjika from tomatoes, eggplants, plums and other vegetables and fruits, but by all means, you will need to add at least a couple of hot pepper pods to them. And yet, hot peppers can simply be salted or pickled. If you find peppers of different colors, then the beauty will be extraordinary, and most importantly, burning pleasure is guaranteed to you. If you want to make such spicy preparations of pepper and with pepper at home, then all you need is just to choose a recipe from our diverse collection and not be afraid to experiment.

Popular ways to harvest hot peppers

The best blanks for the winter with hot, hot peppers - recipes with photos

The last notes

kerescan - Oct 8th, 2015

Some of us prefer fresh cucumbers or a salad of them, some like pickled or salted, some pickled from a barrel ... and only lightly salted cucumbers are loved by everyone. They are moderately sour, saturated with the aroma of spices and garlic, firm and crunchy. But is it possible to preserve this taste and aroma for the winter. You can, and this recipe will help with this. It is quite simple, but it makes it possible to keep at home all the qualities of cucumbers listed above for the whole year.

After harvesting a good crop of pepper, it is time to process it. Today, there are many options for recipes with this ingredient, so you can choose the most preferred one. Some of them make it possible to quickly obtain pickles, for which it is not necessary to spend time on sterilization. To save energy, it is recommended that you familiarize yourself with the most popular recipes for making spicy peppers for the winter in advance.

The right choice of pepper is the key to getting a delicious treat. An important role is played by the taste of the vegetable, its size and wall thickness. To prepare lecho, it is recommended to pay attention to the juicy yellow and red varieties of the plant, they look more bright and appetizing when ready. For such recipes, large and juicy fruits are chosen, as they benefit in terms of juiciness and taste, and also facilitate the process of preparing raw materials.

For marinades, it is recommended to take smaller vegetables - they are easier to fit in jars and do not lose their appearance after exposure to heat. For conservation, choose peppers with a wall thickness of at least 4 millimeters, in the taste of which there is a slight bitterness and sweetness prevails. The weight of fruits from 80 to 150 grams is considered optimal. The best varieties for lecho and canning include:

1. Vanguard - a large variety with a fruit weight of up to 450 grams; juiciness and fleshiness make it ideal for making lecho and marinades; wall thickness - from 6 to 7 centimeters.
2. Adept is a vegetable of universal use, fruit weight - up to 110 grams, wall thickness - from 6 to 6.5 centimeters.
3. Bogdan is a late-ripening variety that produces bright yellow peppers, weighing up to 250 grams and wall thickness - from 6 to 8 centimeters.
4. Ideal - peppers are red in color and weigh up to 150 grams; A feature of the variety is its sugar content.

Some recipes call for special varieties and are not suitable for traditional varieties. These include options for the preparation of spicy blanks, involving the use of bitter or hot peppers.

Preparing the necessary ingredients

For blanks, ripened fruits are used, with a smooth smooth surface, without signs of rot and damage. Peppers are thoroughly washed and excess items and debris are removed. If necessary, cut off the damaged areas.

The processing method depends on the type of recipe, so various options are possible. When processing traditional varieties of pepper, the base is cut off, the core and seeds are removed. For spicy recipes, whole fruits can be used. The most commonly used types of cuts are:

• fruits with a removed base;
• slices in the form of 2 or more parts;
• circles.

Harvest should be used immediately after harvest, as long-term storage leads to a loss of appearance and quality characteristics of peppers.

How to cook spicy peppers

Today there are a large number of recipes for preparing peppers for the winter. They may involve preservation of vegetables whole or cut into pieces, solo performance or with the addition of other vegetables. Often the vegetable is stewed with squash, zucchini, carrots, tomatoes and then rolled into jars.

Regardless of the recipe chosen, a number of rules should be followed that will allow you to get a tasty treat and keep it throughout the season. The main ones include:

• cleanliness - not only jars are thoroughly washed, but also all kitchen utensils, including spoons and knives;
• speed - containers are sterilized immediately before placing the product in them; if after processing the lids have cooled down, then they are re-boiled for at least 10 minutes;
• quality - raw materials must be taken without flaws and signs of rot, “companion” vegetables must be free of cracks and damage.

The specifics of the recipe should be taken into account. Some of them suggest the use of large peppers with thick walls, others recommend choosing thin-walled fruits.

Pepper in oil

A vegetable according to this recipe is suitable as an independent dish, it can be used as an ingredient in the preparation of various dishes. For preparation you will need:

• pepper - 6 kilograms;
• salt - ½ cup;
• vegetable oil - ½ cup;
• 6% vinegar - ½ cup;
• garlic - 1 head;
• greens - dill and parsley.

The vegetable is cut into equal parts, placed in a saucepan and oil is poured on top. Achieve even distribution of salt and sugar. Boil the vegetable mixture for 20 minutes, not forgetting about constant stirring. At the end of the process, finely chopped garlic is added, and vinegar is poured in. The mixture of vegetables is left to boil for another 5 minutes, after which it is laid out in sterile containers and covered with lids.

In sweet and sour marinade

Harvesting according to this recipe is an ideal snack option that has a sweet and sour taste. The piquancy is given by the honey present in the composition. Main Ingredients:

• pepper - 2.5 kilograms;
• water - 450 milliliters;
• sunflower oil - 85 milliliters;
• sugar - 175 grams;
• salt - 1.5 tablespoons;
• vinegar 9% - 150 milliliters;
• honey - 1.5 tablespoons;

To add brightness, it is recommended to take yellow and red varieties of pepper, this combination increases the appetizing of the workpiece. The vegetable is cut into 2-4 parts depending on the size, the membranes are carefully removed and washed. The bars, if desired, are cut into small cubes, cooking in the form of slices is acceptable.

All ingredients, except pepper, are mixed and marinade is prepared. At the moment of boiling, vegetables are carefully lowered into the liquid, boiled for 10 minutes, until a soft structure is obtained, or 7 minutes, for a crispy snack.

It is recommended to take jars with a volume of 0.5 liters, the average consumption for each of them will be 800 grams of pepper. The blank is laid out after thorough sterilization of the containers. The final stage of work is the procedure of rolling up and keeping the cans upside down to cool under cover.

in tomato

You can marinate the vegetable whole in tomato juice. Such a blank can be used as an appetizer, or as a basis for stuffing with meat or vegetables. For preparation you will need:

• sweet pepper - 3 kilograms;
• tomatoes - 2 kilograms;
• salt - 1.5 teaspoons;
• vinegar - 0.5 teaspoon.

Whole tomatoes are washed, the stalk area is removed, and then passed through a meat grinder. The tomato mixture is boiled for 15 minutes and salt is added at the end. The peppers are washed, the core is removed, whole, placed in a container and boiled for 20 minutes. After that, vinegar is added, the peppers are evenly distributed over the jars, pour the marinade on top and cover with lids.

Pickled spicy

This recipe will appeal to lovers of spicy dishes. The total cooking time is 45 minutes, 15 of which will be required for preparing the red pepper and 30 for the cooking procedure. For 1 jar, with a volume of 300 milliliters, you will need:

• red hot pepper - 10 pieces;
• cilantro, dill - 3 branches each;
• mint - 1 sprig;
• garlic - 1 head;
• grape vinegar - 100 milliliters;
• seasonings - 2 teaspoons of coriander, 6 black and 3 allspice peas, 2 cloves;
• bay leaf - 3 sheets;
• salt - 2 teaspoons;
• sugar - 1 teaspoon.

The greens are pre-processed, only the leaves are taken - the trunks are not suitable for the recipe due to their roughness. Spicy herbs and peeled garlic need to be finely chopped.

For cooking, completely ready-made, without green veins, pepper pods are used, they do not have to have the correct shape. Vegetables are pierced with a thin blade of a knife through the stem area, otherwise air will accumulate in the cavity. Vegetables are laid out in a container, water is added and boiled under a lid for 3 minutes.

The container is put on fire, 300 milliliters of cold water, sugar, salt, a full list of seasonings, garlic and herbs are added. At the moment of boiling, grape vinegar is introduced. The use of the usual leads to a loss of aroma, so the essence is not used. Within 3 minutes, the pan is kept on fire, allowed to brew for 15 minutes and the contents are laid out in pre-sterilized jars.

Canned, not sterilized

The canning recipe allows you to get a delicious cold appetizer and requires a minimum of time, as it does not involve a sterilization process. For cooking, a sweet thick-walled vegetable is used. The following ingredients are required:

• pepper - 3 kilograms;
• sugar - 1 glass;
• salt - 1 tablespoon;
• vinegar 6% - 1 glass;
• vegetable oil - 1 cup;
• peas, bay leaf - 3 pieces each;
• water - 1 liter.

Peppers are washed, cleaned of seeds, cut into slices. Pour water into a large saucepan, add the main ingredients, except pepper, bring the liquid to a boil. Vegetables are placed and boiled for 5 minutes, after which they are laid out in jars as quickly as possible and rolled up.

Georgian style for the winter

The piquant taste of Georgian appetizers goes well with side dishes and meat dishes. The time to prepare the workpiece is minimal, since jars do not need to be sterilized. For 2 cans, 0.5 liters each, you will need:

• sweet pepper - 1 kilogram;
• parsley - 1 bunch;
• sunflower oil - 5 tablespoons;
• sugar - 2 tablespoons;
• salt - 1 tablespoon;
• garlic - 1 head;
• vinegar - 2 tablespoons;
• hops-suneli - 1 tablespoon.

The chopped vegetables are laid out in a container, garlic is squeezed on top. Finely chopped greens, seasonings, sugar, salt and butter are added. The mixture is well stirred, and then left for an hour. After that, the procedure is repeated, the container is placed on the fire for cooking for 15 minutes, after which vinegar is added. The thoroughly mixed appetizer is laid out in pre-treated jars and rolled up.

Pickled hot pepper

In order to salt a vegetable according to this recipe, it is better to take green varieties. In the classic version, only celery is supposed to be used, if desired, mint, dill or cilantro can act as an additional ingredient, which will give the workpiece a richer taste. The recipe involves the following ingredients:

• pepper - 1 kilogram;
• water - 3 liters;
• salt - 0.25 kilograms;
• bay leaf - 7 pieces;
• garlic - 1 head;
• celery - 150 grams.

A marinade is prepared from salt, spices and water. After cooling, the vegetables are poured with a solution, they are placed under oppression. As it is often used a plate pressed on top of a jar of water. After 15 days, the vegetables are laid out in jars pre-treated by sterilization. The remaining marinade is boiled and poured into containers, which must be closed with capron lids on top.

Rules for storing blanks with pepper

Blanks with pepper rolled up in jars are removed to the place of permanent storage only after they have completely cooled down. For this, cellars or loggias are most often used; for direct use, preservation is stored in the refrigerator.

The following rules must be observed:

• the room must be dry, high humidity will lead to rust on metal covers;
• the containers should not be exposed to sunlight, otherwise the product will begin to deteriorate;
• before removing the workpiece, you should check the tightness, for which the jar is turned over and the absence of leakage is controlled;
• when turbidity, mold, foam or other suspicious manifestations appear, it is required to throw away the workpiece and not risk one's own health.

An appetizer of hot peppers for the winter is great for a side dish, goes well with meat and mushrooms. Hot pepper is part of many types of preservation. They especially like to use it in adjika and all kinds of sauces. Add to vegetables to add spice and preserve in marinade for appetizers. This product is valued more by men, and especially among the peoples of the Caucasus. Preservation is not always rolled up with iron lids. Sometimes, plastic ones are enough, but in such cases, the dish needs vinegar for longer storage. In order for hot pepper to give less spiciness, it must be cleaned of seeds, and if you like spicy dishes, then on the contrary, the seeds should be left. The preparation of this type of snack does not take much time and does not require any special ingredients. This is especially appreciated by modern housewives.

For conservation, it is better to use stainless steel, glass and ceramic dishes.

How to cook a hot pepper appetizer for the winter - 15 varieties

Proportions are calculated for 1 liter jar.

Ingredients:

• Spicy pepper
• Salt - ½ tbsp.
• Sugar - 1 tbsp
• Vinegar 9% - 50 gr

Cooking:

Put the washed pepper in a sterilized jar. Pour boiling water over and leave with the lid closed for 15 minutes. Then drain the water into a saucepan, salt, sugar and bring to a boil. Pour the vinegar directly into the jar, pour the marinade over the pepper and roll up with a sterilized lid.

Lids should be sterilized ten minutes before use, and jars no more than thirty minutes.

For lovers of spicy snacks.

Ingredients:

• hot pepper
• Water - 500 ml
• Vinegar 6% - 500 ml
• Salt - 2 tbsp.
• Sugar - 2 tbsp

Cooking:

It is advisable to choose green pepper pods and arrange them in jars.

Mix water, vinegar, salt and sugar, boil and pour over the pepper with the resulting marinade, roll up the lids. Snacks should be stored in a cool place.

Cannot be exposed to sudden changes in temperature.

Calculation of products for one jar of 0.5 liters.

Ingredients:

• Hot small pepper - 250-300 gr
• Water - 150 ml
• Vinegar 9% - 150 ml
• Salt - 15 gr

Cooking:

Rinse the peppers, cut off the tails, put in prepared jars. Mix vinegar, salt and water, boil and let cool. Then pour prepared jars with pepper. Cover jars with lids and sterilize for at least 5 minutes. Sterilized jars roll up and cool.

Good sauce for second courses.

Ingredients:

• Sweet pepper - 0.5kg
• Capsicum - 200g
• Red tomatoes - 0.5kg
• Garlic - 300g
• Vegetable oil - 100g
• Walnut - 1st
• Salt - 200g
• Green cilantro - 10 branches
• Dill greens - 10 sprigs
• Parsley greens - 10 branches

Cooking:

Wash and peel the sweet pepper, stuff it with garlic cloves and pass through a meat grinder.

Then grind hot peppers, herbs, nuts and tomatoes. Mix all vegetables, add salt and oil. Mix the whole mixture well, put it in clean jars, cover with plastic lids and leave in a cold place.

To make the appetizer last until winter, add vinegar and choose sour tomatoes, roll up with iron lids.

Very beautiful and most importantly delicious appetizer.

Ingredients:

• Round hot pepper - 30 pcs
• White wine vinegar - 1 l
• Canned tuna - 450 gr
• capers - to taste
• Garlic
• Basil
• Olive oil

Cooking:

Wash the pepper well and remove the seeds. Pour the vinegar into the pan and boil, then blanch the peppers there for about 4 minutes. Allow to dry after blanching.

Mix tuna and capers and stuff peppers. Arrange the stuffed peppers in jars, add garlic, basil to each of them and pour in olive oil.

Peppers are stored no more than 6 months, in a cool place.

Choose vegetables of the same size and the same degree of maturity for preservation.

A very tasty snack that will not leave indifferent any man.

Ingredients:

• Bell pepper
• Vegetable oil
• Tomato juice - 1 l
• Salt - 50 gr
• Sugar - 200 gr

Cooking:

Rinse the hot pepper, peel the stalks and fry in vegetable oil. Allow pepper to cool and arrange in rows in jars. Each row must be poured with strained tomato juice. Which must be boiled in order to thicken to half. Salt and sugar must be added to the juice. Banks roll up and store in a cool place.

Ready preservation should be well sealed and stored in a cool and dry place.

It will be an ideal seasoning for meat and mushrooms.

Ingredients:

• Garlic - 300 gr
• Red hot pepper - 300 gr
• Greens - 100 gr
• Salt - 50 gr

Cooking:

Peel the washed peppers from the stalks and pass through a meat grinder together with garlic. Wash and chop the greens, you can also pass through a meat grinder. Mix all ingredients and season with salt to taste. Store in small jars at low temperatures.

For conservation, you need to use only fresh vegetables and fruits, on which there are no damages and signs of decay.

Products for a 1.5 liter jar.

Ingredients:

• Tomatoes - 1.3 kg
• Hot pepper - 2-3 pieces
• Horseradish root - 15 gr
• Salt - 0.5 tbsp.
• Sugar - 1 tbsp
• Vinegar 9% - 1 tbsp.

Cooking:

Sterilize jars and fill with tomatoes, add hot peppers. Peel the horseradish and cut into slices, arrange in jars. Pour the jars with boiling water, cover and leave for twenty minutes. Then drain the water from the jars into a saucepan and add sugar and salt, boil for about a minute. Pour vinegar directly into jars. Then pour the marinade over the tomatoes, roll up, wrap in a blanket and let cool. Then place in a cool place.

Caucasians are one of those peoples who love spicy dishes.

Ingredients:

• Red hot pepper - 500 gr
• Garlic - 100 gr
• Coriander - 30 gr
• Dill seeds - 10 gr
• Salt - 250 gr
• Vinegar 6% - 20 gr

Cooking:

Remove the stalks from the pepper, peel the garlic, grind the dill and coriander seeds. Skip everything through a meat grinder. Add all the necessary spices and salt, mix well. Put adjika in well-washed jars and roll up.

The most spicy adjika of all known recipes.

Ingredients:

• Hot pepper - 1 kg
• Garlic - 0.5 kg
• Fresh cilantro - ½ bunch
• Dill - 1 bunch
• Basil - 1 bunch
• Salt - ½ cup
• Ground coriander - 1-2 tsp

Cooking:

Remove seeds and stems from peppers. Pour warm water for 4 hours. The water needs to be changed every hour. Peel the garlic. Pass greens, cilantro, pepper and garlic through a meat grinder. Salt adjika, arrange in clean jars, close with lids and store in a cold place.

Very tasty adjika, which will become your favorite snack.

Ingredients:

• Tomatoes - 3 kg
• Sweet pepper - 1 kg
• Hot pepper - 150 gr
• Garlic - 300 gr
• Vinegar 6% - 300 gr
• Sugar - 1 tbsp
• Salt - 3 tablespoons

Cooking:

Wash all vegetables. Peel the garlic, remove the seeds from the sweet pepper, cut the spicy tails, cut the tomatoes into slices. Pass all vegetables one by one through a meat grinder. Put the resulting mixture into an enamel pan and add salt, sugar and vinegar. Mix with a wooden spoon. Leave to infuse all night.

In the morning put adjika in jars, close with lids and store in a cold place.

Take vegetables according to your own calculations.

Ingredients:

• Spicy pepper
• Vegetable oil
• Carrot
• Garlic
• Black pepper
• Vinegar - 1 l
• Water - 250 ml
• Sugar - 500 gr
• Salt - 100 gr

Cooking:

Rinse the peppers and cut off the stems. Fry a little in vegetable oil, let cool and arrange in jars. Arrange carrots, garlic and black pepper between the peppers. Prepare marinade: boil water, vinegar, salt and sugar. Fill cans and roll up.

Great seasoning for a side dish.