Fans of spicy dishes will probably not mind to stock up pods of hot peppers for the winter. In this article, we will discuss the technology of preserving chili pepper for the winter by simple recipes.
Adjika from chili pepper for the winter
A sharp adzhika can be closed by two different recipes: within one taste, peppers are softened by tomatoes, while in the other pods chili opposite come to the fore, and their sharpness is complemented by garlic teeth. We will dwell on the last recipe, which is considered classic.
Ingredients:
- hot pepper - 1,1 kg;
- garlic - 520 g;
- salt - 155 g;
- mixture of spices for adzhika (coriander, dill, hops-suneli) - ½ st.
Preparation
Remove the seed boxes from the hot peppers. During all work with pepper, gloves must be used, otherwise the mixture can easily burn the skin. Peel the pods of hot pepper with the cloves of garlic in a paste. You can use a blender or skip ingredients through a meat grinder. To the paste obtained, add salt and ground spices. Spread the sauce over clean jars and pour a couple of tablespoons of oil on top. No additional sterilization is required, since the pepper is sharp enough to stand so all winter.
How to pickle chilli for the winter?
The sharpness of chili peppers can be very versatile, especially if you close pieces of pepper in a marinade with aromatic herbs and garlic.
Ingredients:
- hot pepper - 1,1 kg;
- white vinegar - 690 ml;
- apple cider vinegar - 230 ml;
- sugar - 45 g;
- water 720 ml;
- salt - 45 g;
- garlic - 6 teeth;
- oregano - 6 branches;
- seeds of cumin - 1 ½ tsp.
Preparation
If you want to keep the maximum sharpness, do not remove the seeds, otherwise cut the tails, cut the seeds, and the remaining pulp should be covered with boiling water. Combine the vinegar along with sugar, salt and cumin, then pour in water. Bring the marinade to a boil.
While marinade on the stove, spread the peppers, oregano sprigs and crushed garlic teeth over the jars. Top with peppers and pour everything with a boiling marinade. For canning chili pepper for winter, cover the jars with covers, but do not twist. Send packagings with peppers for sterilization, and then close.
Chili pepper in oil for the winter
Another way to keep the chilli for the winter is to fill it with oil. It is not uncommon for peppers to bake before such a preparation, but it is possible to leave the pods fresh, if desired. In the oil add fragrant herbs and spices, so even after you eat the peppers, the oil itself can be used to prepare a wide variety of dishes.
No sterilization is required, since the oil completely displaces the air, excluding the development of mold on the surface of the billet.
Peppers burn on the burner, until the skin does not turn black. Remove the peel, remove seeds, and cut the flesh into strips and distribute in clean jars. Next, you can put laurel, garlic, onions or herbs. Pour the peppers with olive oil, completely filling the jar and covering pieces of pepper. Cover the blanks with clean lids and store in the refrigerator.
Harvest of chili pepper for the winter
Ingredients:
- hot peppers - 480 g;
- water - 1 l;
- salt - 55 g.
Preparation
Peppers cut into rings and tamped in clean jars. Pour the pieces of pepper with a solution of salt and leave under the press for 5-7 days at room temperature. During this time the peppers start to ferment like cabbage, they will turn sour. When the peppers are ready, the pressure is removed, the jars are twisted and stored in the cold.