Hot peppers are one of the most popular types of spices. It is used in many ethnic cuisines due to its unique aroma and pungency. Read how to prepare this wonderful product for the winter in this review.

Useful properties of hot pepper

Capsicum consists of many chemical compounds that protect the body from disease and promote good health. Capsaicin gives the burning taste to the fruit.

• Capsicum has a lot of useful properties:
• It contains few calories, but it remains an excellent source of vitamins A and C, potassium, folic acid and fiber;
• burns fat, since the capsaicin contained in it effectively increases metabolism;
• It has antibacterial and analgesic effects;
• protects the body from the accumulation of cholesterol in the blood;
• reduces the risk of arthritis and other joint diseases;
• reduces the risk of developing breast cancer by 17%;
• reduces the risk of strokes and heart attacks.

Important! If a strong burning sensation occurs after eating spicy foods, acidic foods such as lemon or kefir will help reduce it.

• As for contraindications for use, it must be borne in mind that:
• an excess of hot pepper can cause burns to the mucous membranes of the digestive system;
• a burning product can increase the risk of a relapse of diseases of the digestive system, liver, and kidneys.

Side effects from the use of this spice in large quantities are heartburn, excessive sweating, a feeling of discomfort in the stomach.

How to choose and prepare a product for cooking

For canning at home, fruits with an elastic elastic peel of bright red color are selected. The more elastic the skin, the better the taste. Suitable pods should be sharp and spicy.

If the fruits are stacked in a whole jar, then pods of the same size are chosen. If there is slight damage to them, they can be cut and pods used in the workpiece. In this case, the pod has a neat tail. But some recipes also allow the use of chopped into circles or strips of peppers.

Canned Hot Pepper Recipes

Among the different types of harvesting of popular spices for the winter are the most famous:

• dry - can be stored in pods or in the form of ground powder;
• frozen - for this it is enough to wash, dry and put the peppers in storage in the freezer;
• pickled - can be used for cooking various dishes in the winter;
• canned with vegetable oils - the fruits can be fried or boiled in an oily filling, this preparation is used in the future for various sauces.

How to close capsicum for the winter, each mistress determines depending on personal preferences. Almost the same can be described a set of spices in a pickle fill. Garlic, black pepper, bay leaf, parsley - these components are the main ones in the list of what they put hot pepper in winter preparations.

You can marinate any kind of pepper. Before proceeding, be sure to wash and dry the pods. Sterilize jars and caps before use. Since the pepper is hot and can not be eaten a lot at one time, the workpieces are made in jars with a volume of 0.5 or 1 liter. For one capacity, take as many pods as fit in it.

Recipe number 1

Classic recipe

Recipe number 2

Cold way

Recipe number 3

No sterilization

Recipe number 4

No vinegar

Recipe number 5

With honey

Recipe number 6

In oil fill

Recipe number 7

Tajik

Recipe number 8

In Armenian

Recipe number 9

In Korean

Recipe number 1

Canned pepper

Classic recipe

The classic recipe is pepper in a marinade fill. Marinade is prepared by filling twice. You will need such ingredients (for 1 jar):

Steps 8 Ingredients

• black pepper (peas)

  3-5 pcs.

• greens (dill, parsley, basil)

  3-5 branches

• garlic

  0.5 heads (3-4 cloves)

• currant, horseradish or cherry leaves

  4 pcs.

• sugar

  2 tbsp. l

• salt

  1 tbsp. l

• vinegar

  50 ml

1. The pods are washed.
2. Prepared raw materials are placed in jars.
3. Add herbs, garlic and currant leaves.
4. Banks pour boiling water over the shoulders for 15-20 minutes.
5. Then the liquid is poured into the pan, spices, sugar and salt are added.
6. Simmer for 5-10 minutes.
7. Pour vinegar into the marinade and fill it with the contents of the can.
8. The container is rolled up and covered with a thick cloth until it cools.

Did you know? The homeland of black pepper is India. There it grows on a perennial vine. The seeds of this vine are known to every hostess - this is black pepper peas.

Recipe number 2

Canned pepper

Cold way


Cold vegetables have been harvested since ancient times. To do this, they are poured with brine in a tub or barrel and put under pressure. The brine is preliminarily prepared from 5 l of water and 400 g of salt. The water with salt is brought to a boil, cooled, and then filtered.

1 can per 1 liter Steps 4 ingredients

• black pepper (peas)

  3-5 pcs.

• greens (to your taste)

  3-5 branches

• garlic

  0.5 heads (3-4 cloves)

• currant, horseradish or cherry leaves

  5-8 pcs.

1. Rinse and dry the pods.
2. Gently pierce each one several times.
3. Place them in a pickling container.
4. Add greens, leaves and garlic to them, laying them in layers.
5. Fill the workpiece with cold brine.
6. Cover with gauze and place oppression on it.
7. Soak the workpiece in this way for 10-12 days, periodically topping up the brine.
8. After 12 days, the product is transferred to cans under nylon covers and placed in a cold place for storage.

Familiarize yourself with the conservation of bitter cucumbers.

Recipe number 3

Canned pepper

No sterilization


Without sterilization, the pepper can be closed under nylon caps. Such a workpiece can be stored in a cold room for 1 to 3 months.

Steps 4 Ingredients

• salt

  2 tbsp. l

• sugar

  3 tbsp. l

• vinegar

  0.5 tbsp.

• water

  5 tbsp.

1. The pods are washed, sorted, dried.
2. Lay the raw materials in prepared jars.
3. Pour boiling water for 0.5 hours.
4. Pour the infused water into a separate saucepan.
5. Salt, sugar are added to the water and brought to a boil.
6. Pour the cans with brine and leave for 0.5 hours.
7. Drain the water again and bring to a boil again.
8. Pour jars with brine and add vinegar to each of them.
9. Tanks can be rolled up with tin lids or closed with kapron lids.

Did you know? Bitter red pepper (chili) began to grow more than 6 thousand years ago in Mexico. Now in this country about 160 species of this plant are grown.

Recipe number 4

Canned pepper

No vinegar


In the event that you do not like vinegar, citric acid can become a preservative.

1 can of 0.5 L Steps 4 Ingredients

• water

  0.5 l

• sugar

  2 tbsp. l

• citric acid

  4 g

• salt

  1 tsp

1. Pods need to be washed, put in a saucepan and boiled until soft (10 minutes).
2. Prepare a fill of water, salt, sugar and citric acid. The mixture must be brought to a boil.
3. Place the boiled raw materials in prepared jars.
4. Pour in boiling fill and roll up the lid.

Also read how to properly and correctly preserve pepper for the whole winter.

Recipe number 5

Canned pepper

With honey


This is a slightly unusual pickling recipe. The result should be a surprisingly spicy, sweet and spicy pickled product. It will easily complement any soup, salad, side dish or meat.

1 can per 1 liter Steps 4 ingredients

• vinegar

  200 ml

• honey

  1 tbsp. l

• salt

  1 tsp

• vegetable oil

  1 tbsp. l

1. The pods are washed, discarded spoiled and cut into halves, removing seeds.
2. Prepared pods are placed in jars.
3. Prepare a fill of salt, honey, vinegar and olive or sunflower oil. All ingredients are stirred until completely dissolved.
4. Fill the peppers with filling and close the capron lid.

Important! Pepper loses its flavor over time, so it's best to keep it in an airtight container.

Recipe number 6

Canned pepper

In oil fill


Vegetables in oil are used as a separate dish or as an ingredient in second courses. During boiling, do not forget to stir the dish to soak vegetables evenly.

Steps 4 Ingredients

• garlic

  2 heads

• spice

  taste

• Bay leaf

  2 pcs.

• olive oil

  250 ml

1. Put spices, garlic, bay leaf in a pan.
2. Pour in vegetable oil.
3. Bring to a boil, reduce heat and simmer for 20 minutes.
4. Garlic and bay leaf need to be removed and transferred to prepared jars, and hot pepper added to the fill.
5. Simmer for 10 minutes.
6. Put the workpiece in jars and roll up the lids.

It will be useful for you to read about the benefits and dangers of green hot pepper.

Recipe number 7

Canned pepper

Tajik



Steps 6 Ingredients

• garlic

  3-4 cloves

• vegetable oil

  0.5 l

• water

  1, 5 l

• vinegar

  100 ml

• sugar

  100 g

• salt

  4 tbsp. l

1. Wash and dry the pods.
2. Boil lightly to peel.
3. Mix spices and water and boil.
4. Add the pods to the marinade.
5. Cook for 2 minutes.
6. Put garlic cloves on the bottom of sterile jars.
7. Arrange pepper in jars and pour the marinade.
8. Sterilize the cans with the workpiece and roll up.

See how to pickle tsitsak peppers for the winter.

Recipe number 8

Canned pepper

In Armenian



1 can per 1 liter Steps 5 ingredients

• garlic

  1 head

• vegetable oil

  0.5 tbsp.

• vinegar

  0.5 tbsp.

• salt

  1 tbsp. l

• parsley

  a pair of twigs

1. Wash the pods and gently incise the cross stitch at the stalk.
2. Grind spices and herbs.
3. Mix spices, herbs, salt, pods and leave for a day under the lid.
4. Mix the oil and vinegar and fry the pods in this mixture.
5. Peppers with gravy put in jars.
6. Sterilize for 20 minutes and roll up the lids.
7. Store in a cool place.

Read the differences between cayenne pepper and chili.

Recipe number 9

Canned pepper

In Korean


Korean pickled peppers are not suitable for long-term storage. But this does not prevent him from being tasty.

Steps 5 Ingredients

• garlic

  3-4 cloves

• water

  0.5 l

• vinegar

  70 ml

• black and red pepper

  taste

• coriander

  0.5 tsp

1. Spices are poured with water and brought to a boil.
2. The pods are washed and stacked in a jar.
3. Pour the finished marinade and leave to infuse for 2-3 days.
4. After that, the workpiece can be eaten.

Did you know? Chili pepper will help burn more calories, raising body temperature during digestion. It also reduces appetite, as you drink more water, forgetting about hunger.

Storage Features

Hot peppers can be stored in billets for several years. The main condition for storage is air temperature not higher than + 10–18 ° С. Marinades under nylon covers are stored for no longer than 3 months. An open can can remain in the refrigerator under a nylon cover for no more than a month.

Useful Tips

Hot peppers are red and green. They can be preserved for the winter both separately and together, which gives the appetizer a more effective appearance.



We bring to your attention some useful tips from experienced hostesses:

1. If you do not have enough paprika, supplement the harvest with Bulgarian. During the time that it will be stored, the vegetables will acquire a uniform taste.
2. Pods of the same size are equally saturated with marinade. If you have several large instances, just cut them in parts.
3. The tails of the pods are not removed during cooking.
4. If you don’t like the taste of the fruits that is too bitter, you can soak them for a day in cold water to neutralize excessive bitterness.
Homemade hot pepper preparations are not only tasty, but also very healthy. Experiment, cook and enjoy in winter the wonderful taste of hot pepper.