Our recipes offered below, will help you tasty marinate sweet peppers and chillies for the winter, and also make a quick billet in two days. Each of the options will get an insanely aromatic and savory snack.
Chili Pickled Pepper - Instant Recipe
Ingredients:
- Bulgarian sweet pepper - 2.2 kg;
- refined sunflower oil - 110 ml;
- pod of hot pepper (optional) - 0,5-1 pcs .;
- granulated sugar - 30 g;
- salt stone not iodized - 95 g;
- purified water - 1 l;
- vinegar (9%) - 95 ml.
Preparation
Before pickling, we will initially prepare the peppers properly. We clear the fruits from the tails, extract the seed boxes, and cut the flesh into slices. Now pour in a saucepan of water, refined sunflower oil and vinegar, pour the sugar and salt, throw the chopped pod of pepper and warm up the marinade with periodic stirring to boil. If desired, in the marinade you can also add crushed garlic teeth and fresh herbs.
We put half the portion of the prepared sweet Bulgarian pepper into boiling marinade, boil after repeated boiling for three minutes, then we put it into a jar or other container for marinating and proceed to heat treatment of the second portion of the vegetable. On readiness, we spread it to the first batch, fill the vegetable with marinade and after cooling we put it for a day or two on the shelf of the refrigerator. If desired, this kind of pepper can also be corked for the winter. In this case, it is necessary to lay the cooked slices in sterile dry containers, pour boiling marinade, cork with boiled lids and leave to cool slowly under a warm blanket with lids down.
Marinated chilli with garlic
Ingredients:
Calculation per one liter jar:
- hot chilli - how much to fit;
- filtered water - 260 ml;
- cloves garlic - 4-5 pieces;
- sugar - 15 g;
- salt, not iodized - 25 g;
- pea pepper fragrant and black - 4 pcs .;
- mustard grains - 1 pinch;
- vinegar (6%) - 35 ml.
Preparation
To reduce the severity of the workpiece, you can soak the chilli peppers in hot water for an hour, or you can not do it. The pods should be left entirely, punctured only in a few places with a fork or toothpick.
We put the soaked peppers in a jar and fill it with boiled water. After about twenty minutes, the water is drained, we measure its quantity and pour it into the sink. We recruit a new portion of water of the same volume and put it on the stove. After boiling, add salt, not iodized, sugar, black and sweet pepper and mustard grains. After five minutes of boiling, pour the marinade into a jar of peppers, adding to the container previously cut into several pieces garlic teeth and pouring vinegar. Immediately roll the lid with a lid and place it under the blanket or blanket on the bottom for a slow cooling down.
How to pickle the Bulgarian pepper in Armenian?
Ingredients:
Calculation for seven liter cans:
- Bulgarian sweet red pepper - 5 kg;
- filtered water - 260 ml;
- large garlic heads - 3 pcs .;
- celery leaves are a big bunch;
- parsley leaves - medium bunch;
For marinade:
- purified water - 1 l;
- wine vinegar (9%) - 0.5 liters;
- refined vegetable oil - 0,5 l;
- sugar - 290 g;
- salt, not iodized - 115 g;
- pea pepper fragrant and black - 20-24 pcs .;
- leaves laurel averages - 7 pcs.
Preparation
Initially, the washed pepper is cut in half along and extracts the seeds and stems. We do not chop the greens finely, and the garlic teeth are cleaned and if large we cut into two or three parts.
Now, in a wide bowl, mix vegetable oil, vinegar and water for the marinade, and lay sugar, salt, peppercorns and laurushka. Now in the boiling marinade, lay one layer alternately half of the peppers and blanch each lot for three minutes, then temporarily lay the workpieces in a pot under the lid, where they will further become soft.
We spread the peppers layers in jars, alternating with greens and garlic, and then pour marinade from a bowl, cover with lids and put on sterilization in a vessel with boiling water. After fifteen minutes of boiling, we cap the lids, turn the jars of marinated pepper in the Armenian way to the top and let them cool down in this form.