10 Quick Pickled Hot Pepper Recipes for Winter
Source: Anzhela, AdobeStockNothing warms you up on a winter day better than a jar of pickled hot peppers. It's a versatile appetizer and an excellent addition to salads, sauces, soups, or any other dish. We're sharing 10 simple recipes!
1. Pickled Hot Peppers with Herbs for Winter
Source: mirtesen.ruA perfect option in the best traditions of Caucasian cuisine.
You will need: 10 hot red peppers, 3 sprigs each of cilantro, dill, and mint, 1 head of garlic, 100 ml grape vinegar, 3 allspice berries, 1 bay leaf, 2 clove buds, 1 tsp each of salt and sugar.
Preparation: Pierce each pepper through with a knife. Pour boiling water over them for 5 minutes, drain this water – and repeat 3-4 times in total. Place garlic, herbs, hot peppers, and all spices in a jar. Separately, boil 1.5 cups of water with salt and sugar, pour in the vinegar, simmer the marinade for 2-3 minutes, pour into the jar, and seal for winter.
2. Pickled Hot Peppers with Vinegar
Source: vichivisam.ruA minimalist recipe if you only need the peppers themselves.
You will need: 300 g hot peppers, 1 cup water, 10 black peppercorns, 2 tbsp vinegar, 0.5 tsp salt, 0.5 tsp vegetable oil.
Preparation: Pack the hot peppers tightly into a jar, pour boiling water over them, and leave covered for 10 minutes. Drain this water, add the remaining ingredients to it, bring to a boil again, pour back over the peppers, and seal with lids.
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3. Pickled Hot Peppers with Garlic for Winter
Source: sovkusom.ruThis appetizer has such an amazing aroma that it's impossible to resist.
You will need: 1 kg hot peppers, 3 heads of garlic, 1 cup each of water, vinegar, and vegetable oil, 1 cup sugar, 1 tbsp salt, 1 tsp ground black pepper.
Preparation: Prick each pepper pod in several places, and peel the garlic. Bring the remaining ingredients to a boil, add the garlic, and simmer for 5 minutes. Place the garlic in prepared jars.
Cook the hot peppers in batches in the marinade for 5 minutes each and place them in the jars. Finally, bring the remaining marinade to a boil again, pour over the preparations, and seal with lids.
4. Pickled Hot Peppers with Horseradish for Winter
Source: pinterest.comEven more piquant than just regular hot peppers!
You will need: 2 kg hot peppers, 3 tbsp each of salt, sugar, and vinegar, 6 cloves of garlic, 3 dill umbrellas, 1 horseradish root, 3 clove buds, 3 leaves each of cherry and blackcurrant, 1 horseradish leaf, 1 tsp mixed peppercorns.
Preparation: Arrange dill, leaves, arbitrarily chopped horseradish, peppercorns, garlic, and spices to taste in jars. Make several punctures in the pepper pods, blanch them with boiling water, and also place them in the jars.
Pour boiling water over everything and leave covered for 10 minutes. Drain this water, boil it again with salt and sugar, pour in the vinegar, and pour the marinade over the hot peppers again.
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5. Pickled Hot Peppers with Honey
Source: dzen.ruAn incredibly original appetizer that no one can resist.
You will need: 250 g hot peppers, 250 ml 6% vinegar, 4 tbsp honey.
Preparation: Make several punctures in each pod and pack them tightly into a clean jar. Dissolve honey in vinegar, pour over the hot peppers, cover, and leave overnight. In the morning, add a little more marinade, seal the jar, and store in the refrigerator.
6. Pickled Hot Pepper Rings for Winter
Source: recepty24.ruThese peppers are even more convenient to add to other dishes as a spice.
You will need: 2 kg hot peppers, 35 ml vegetable oil, 8 cloves of garlic, 5 bay leaves, 80 g salt, 1 tsp coriander, 70 ml vinegar, 1.2 L water, 6 allspice berries, 100 g sugar.
Preparation: Remove seeds from hot peppers, slice them into rings, and arrange them in prepared jars with garlic. Boil water with sugar, salt, and spices, pour this marinade over the peppers, and leave covered for 15 minutes. Drain the marinade, boil it again, pour it back, and seal the jars for winter.
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7. Pickled Hot Peppers with Onions for Winter
Source: pinterest.comOnions are almost never superfluous in preserves.
You will need: 20 hot pepper pods, 1 onion, 1 head of garlic, 100 ml apple cider vinegar, 50 g salt, 40 g sugar, 1 bay leaf, 100 ml water.
Preparation: Slice hot peppers into rings, onion into feathers, and garlic into slices. Mix everything and place in a sterilized jar. Boil water with sugar, salt, and bay leaf. Pour in the vinegar, pour the marinade over the peppers, and seal with lids.
8. Hot Peppers in Sweet and Sour Marinade
Source: koolinar.ruAn incredibly original and rich mix of flavors in one preserve.
You will need: 500 g hot peppers, 3 heads of garlic, 1 cup sugar, 1 cup vinegar.
Preparation: Prick the peppers with a fork and pack them tightly into jars along with the garlic. Fill with as much sugar as fits. Pour in the vinegar and leave covered for 20 minutes. As they settle, add more peppers, sugar, and vinegar. When the jars are completely full and settled, close them with lids and store in a cool place.
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9. Georgian Pickled Hot Peppers
Source: vosadu-li-vogorode.ruGeorgian cuisine definitely knows what to do with hot peppers!
You will need: 2.5 kg hot peppers, 1 bunch parsley, 1 bunch leafy celery, 150 g garlic, 4 bay leaves, 3 tbsp each of salt and sugar, 250 ml vegetable oil, 500 ml vinegar.
Preparation: Wash the hot peppers and make a slit in each pod. Mix oil, vinegar, sugar, salt, and bay leaves, and bring to a boil. Add the peppers to this marinade and cook for 7-8 minutes.
Then transfer the peppers to a pot, and add garlic and herbs to the marinade and bring to a boil again. Pour the marinade over the peppers again and leave in the refrigerator under a press for 24 hours. Arrange the preparations in jars and store in a cool place.
10. Armenian Pickled Hot Peppers for Winter
Source: pulse.mail.ruThis preserve is also called Ttsak and is pickled quite differently.
You will need: 500 g hot peppers, 3 cloves of garlic, 20 g dill, 20 g salt, 1 L water.
Preparation: Leave the hot peppers to wilt slightly and become softer. Dissolve salt in water. Mince garlic and dill, and layer them with the peppers in a pot.
Pour brine over everything and leave the preparation under a press for 2 weeks in a cool place. After that, arrange in jars and store in a cellar or refrigerator. Optionally, you can leave the peppers in the same container in which they were marinated.
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