Preservation of pickled peppers for the winter is a trifling matter, and as a result of simple manipulations and minimal time, you will get a universal billet suitable for use in recipes for main dishes and as an independent cold snack.
Bitter pepper marinated for the winter in Georgian
Fans of sharp winter preparations probably will love the Georgian recipe for cooking pepper. In her framework pods of bitter pepper are rolled along with a light marinade, a lot of garlic and in the company of traditional Georgian mixtures of spices like hops-suneli.
Ingredients:
- hot pepper - 760 g;
- sweet pepper - 240 g;
- garlic - 1 head;
- handful of green coriander;
- vinegar - 55 ml;
- sugar - 10 g;
- salt - 15 g;
- hops-suneli - 1 teaspoon;
- vegetable oil - 75 ml.
Preparation
Peeled off the seeds of pods of hot and sweet peppers cut into small pieces and put in enameled dishes. Add to the peppers garlic chicken and chopped cilantro. Season the peppers with a mixture of sugar and salt, put in hops-suneli. Leave the peppers to lie down and let the juice at room temperature for about an hour. After a while, place the dishes with the peppers on the fire and cook for about 15 minutes. Pour in the vinegar and spread the peppers over the previously sterilized jars. Surface with vegetable oil and roll.
Pepper, marinated for the winter with garlic, is left "under the fur coat" until completely cooled down, and then placed for storage.
Chili pepper marinated for the whole winter
Ingredients:
- white wine vinegar;
- sugar;
- salt;
- laurel leaves - 2 pieces;
- Ground coriander - 2 tbsp. spoons;
- ground cumin - 1 teaspoon;
- garlic - 3 teeth;
- marjoram - 4 branches;
- peas of pepper - 2 tbsp. spoons;
- green chili peppers - 1,3 kg.
Preparation
Washed peppers put in a jar, in which you plan to close them. Pour the peppers with boiling water so as to cover, then pour the water into another dish, drain about half and bring to the previous volume with vinegar. For each glass of marinade, add a couple tablespoons of salt and sugar. Mix marinade with the remaining spices, bring to a boil and cook for 10 minutes.
Pour the peppers with a hot marinade and canned. Marinated green pepper for the winter is ready, it remains to cool the banks and you can leave them for storage.
Bulgarian pepper marinated with butter for the winter
For simplicity and acceleration of the cooking process, these peppers will be marinated entirely, but if desired, the stem with the seeds can be removed before cooking.
Ingredients:
- sweet pepper - 4 kg;
- water 7.4 liters;
- salt - 2 items;
- sugar - 3 ½ tablespoons;
- vinegar - 440 ml;
- vegetable oil - 560 ml.
Preparation
To the peppers do not burst, make a few punctures with a fork right next to the stem. Mix the measured water with salt and sugar. Pour in the vinegar and vegetable oil. When the marinade boils, dip the peppers into it and cook for 10 minutes, then spread it over the jars and fill with the same boiling marinade. Roll with sterile lids.
Pepper marinated with honey for the winter
Ingredients:
- sweet pepper - 2,1 kg;
- lemon juice - 235 ml;
- vinegar - 420 ml;
- olive oil - 215 ml;
- garlic - 3 teeth;
- honey - 65 ml;
- salt - 25 g.
Preparation
Remove the seed box from the sweet peppers and divide the walls into 4 parts. Sprinkle the peppers with salt and let the juice stand for about an hour. After a while, peppers with juice put on the stove, pour vinegar, lemon juice, add butter, chopped garlic and pour honey. Try marinade and add more honey to taste.