Hot peppers for the winter: recipes for preparing blanks

Hot pepper is a spicy spice with which you need to be extremely careful. For this reason, many housewives bypass it, forgetting that it contains useful substances in which our body lacks in the autumn-winter period. Therefore, it will be very good if you prepare burning seasoning for the winter season. The best way to do this is described below.

Did you know? The homeland of red pepper is tropical America. The first Europeans to discover the vegetable were Spanish and Portuguese sailors. They called him " Indian . "

How to save hot peppers for the winter

You can harvest in various ways. It all depends on how much you want to provide yourself with supplies and in what form you prefer to consume a vegetable.

Freezing

This is a fairly simple way to store spices, allowing you to save its taste and maximum nutrients. Unfortunately, after defrosting, it loses its appearance, becoming soft and wet, which may seem like a drawback.

There are several options for freezing, but regardless of which option you choose, the shelf life will be the same, six months to a year. The product can be stored longer, but then the loss of taste and aroma begins.

Important! If you want to preserve the appearance of pepper as much as possible, you can keep it in a refrigerator with a temperature of 0–2 ° C for 40 days.

Preservation

Preservatives can be salt, sugar, marinade. The name of the method will depend on which of the preservatives you choose.

Pickling

One of the most popular preservation methods is pickling. For this, a marinade is prepared, based on vinegar; horseradish leaves, currants or cherries, spices are added to it.

The main advantage of this method is that in the preparation of the marinade, a wide variety of options are possible, which allows you to get a different preservation of taste. It will perfectly shade and complement any main course.

The disadvantage of pickling is that most of the beneficial substances of pepper are lost. In addition, in order to enjoy preservation, you must wait a few weeks. Spin 1-3 years is stored. Before the start of the heating season, it is permissible to keep the twist in the apartment in a dry ventilated place. When the house gets hot, it is advisable to hide the roll-up in a cool place: a cellar, a loggia, a refrigerator.

See the best pickled hot pepper recipes.

Oil storage

You can preserve pepper in oil to preserve its taste. Both sunflower and olive oil are suitable: they perfectly retain the bitterness of the product. You just need to wash the vegetable, peel it, put it in a jar, add oil and close the lid. If you wish, add spices.

A vegetable canned in oil will retain a maximum of nutrients, but its shelf life will be significantly reduced compared to pickled (3-12 months). Also disadvantages include the fact that the peppers poured with oil should be infused for at least 14 days before they can be enjoyed. It is also stored in a cool dark place.

Grinding

Chopping pepper involves first drying the vegetable.

You can dry it like this:

  • in the oven at 50 ° C;
  • hanging on a thread in a dry place;
  • laying out on parchment on the windowsill.

Read more about the features and methods of drying hot pepper at home.

For grinding, a meat grinder, coffee grinder, blender is suitable. Twisted vegetable is laid out in bags or glass jars and sent for storage in a dry, dark, cool place. So the spice can be stored for 1-1.5 years. Putting the powder in the freezer will help to slightly increase the shelf life.

This method allows you to stock up on spices for a long time, which is a definite plus, but you can use it only in the form of seasoning. In addition, if the air gets into the container, a pleasant aroma will quickly leave it.

How to select and prepare hot pepper for billets

So that the workpiece can be stored for a rather long time, it is necessary to strictly observe the technology, and it is imperative to select and prepare the vegetable correctly.

Features of the choice:

  1. The maximum sharpness of the spice appears when it is fully ripe. It will have a saturated red, yellow or orange color. The green color says that the pepper has not yet ripened, which means it is less sharp.
  2. A product suitable for harvesting should be whole, fleshy and with a shiny skin.
  3. Red pods are stored as long as possible, green - the least.
  4. A product suitable for harvesting can be determined by drying it after harvesting for a week in the shade. Those pods that begin to deteriorate are discarded.

Important! When working with hot pepper you need to be extremely careful. It is advisable to work with gloves, protect your eyes and do not touch your hair and face with your hands until you wash them thoroughly.

Pepper preparation:

  1. Seeds are a source of bitterness. If you do not remove them, then over time the burning qualities of spice will increase.
  2. If you want to remove the seeds, first remove them, and then rinse the pepper. Whole pods are washed immediately.
  3. Dry the product on paper or cloth.

The best recipes for the preparation of hot pepper

Now we offer you to familiarize yourself with some common recipes for blanks.

Recipe number 1

Pickled peppers

Recipe number 2

No sterilization

Recipe number 3

Canned pepper

Recipe number 4

Stuffed pepper

Recipe number 5

Pickling

Recipe number 6

Pickled hot peppers

Recipe number 1

Pickled peppers

This spin option is the most popular.

1 can per 1 liter Steps 8 ingredients

  • hot peppers

    depends on the size of the pod

  • currant, horseradish, cherry

    3-4 leaflets

  • black pepper

    5–7 peas

  • garlic

    5-8 cloves

  • parsley, dill, basil

    taste

  • salt

    0.06 kg

  • sugar

    0.05 kg

  • vinegar 9%

    5 g

  1. Sterilize the container.
  2. Lay out all the leaves.
  3. Grind greens, pour into a jar.
  4. Send all the additives there.
  5. Wash the pods, fill them in a jar on the shoulders, tamping tightly.
  6. Pour boiling water into cans. Leave for five minutes under the nylon covers.
  7. Pour water from cans into a pan, pour salt, sugar into a bowl, boil. Before the water begins to boil, pour in the vinegar.
  8. Fill the container with the marinade and roll it up.
  9. You will probably find it interesting to read how to pickle instant chili peppers, without sterilization, with vinegar, with oil.

    Recipe number 2

    No sterilization

    A variant of pickled peppers without sterilization.

    1 can of 500 ml Steps 7 ingredients

    • hot peppers

      0.2 kg

    • parsley

      2-3 pods

    • black pepper

      3-4 peas

    • garlic

      2-3 cloves

    • salt

      0.03 kg

    • sugar

      0.1 kg

    • vinegar

      45 g

    1. Wash spice, cut ponytails.
    2. Wash the parsley and peel the garlic cloves.
    3. Sanitize jars, caps.
    4. Pour all the spices into the container.
    5. Put pods tightly on top.
    6. Boil water, pour salt, sugar, vinegar. Leave to boil for two to three minutes.
    7. Pour the marinade over the workpiece and roll it up.
    8. Banks should be left to cool upside down. Then put them in the refrigerator.
    9. Important! Those who don't like vinegar can put lemon in their place.

      Recipe number 3

      Canned pepper

      Very often, housewives can preserve a burning spice with tomato. In this combination, products can be pickled, salted, fermented. Here is an example of one of the recipes.

      Steps 4 Ingredients

      • red pepper

        0.2 kg

      • vegetable oil

        0, 2 kg

      • tomato juice

        1/2 L

      • salt, sugar

        taste

      1. Wash and fry the pods in oil until they soften. You can fry not in a pan, but in the oven at 180 ° C. The pan is also oiled.
      2. Disinfect the cans.
      3. Fill pepper in prepared container.
      4. Boil tomato juice so that it becomes thick by adding salt, sugar, and fill them with jars. Roll up.
      5. See other recipes for canned hot peppers with step-by-step cooking.

        Recipe number 4

        Stuffed pepper

        Most often, housewives use canned tuna as a filling, but other products are also possible.

        Steps 6 Ingredients

        • gherkin cucumber

          1 PC.

        • hot peppers

          8 pcs

        • black pepper

          5 peas

        • vinegar 9%

          0.2 ml

        • Bay leaf

          1 PC.

        • sugar

          50 g

        1. Separate the spice from the tails and seeds. Wash it.
        2. Fill the pan with water, add sugar and vinegar, boil. Leave me alone.
        3. Throw all the spices into the marinade and dip the pods. Leave to cool.
        4. Cut the cucumber into small cubes.
        5. Remove the tuna from the can and mix it with the cucumber.
        6. Stilled peppers stuffed with fish, put them in jars and fill the neck with marinade. Add 1-2 tbsp. l vegetable oil and close the nylon cover. Send to the refrigerator.
        7. Read also the best recipes for preparing chili peppers for the winter.

          Recipe number 5

          Pickling

          For pickling, unlike pickling, it is better to use whole pods with carefully extracted seeds. So the dish will have a more presentable appearance.

          Steps 4 Ingredients

          • pepper

            1 kg

          • greens (dill, parsley, basil)

            0.05 kg

          • vinegar 6%

            100 ml

          • salt

            0.05 kg

          1. Peel the seed pods, wash them and bake in the oven until soft.
          2. Cool and fill them with cans, laying tightly. The container must be sterile. Spread in layers. Between the pepper alternate layers of herbs and garlic.
          3. Boil water, pour salt, vinegar and cool the brine.
          4. Pour the warm pickle into the cans on the shoulders.
          5. Banks should be placed under oppression for a month at room temperature. After the set time - close the capron lid and put in the refrigerator.
          6. Did you know? In 2006, Cancer Research magazine published information on a medical study, according to which scientists were able to effectively use cancer peppers to attack cancer cells.

            Recipe number 6

            Pickled hot peppers

            Ingredient Steps 2

            • chilli

              1 kg

            • salt

              8 tbsp. l

            1. Wash the pods and lay them on a tray so that they dry out a couple of days.
            2. Pierce the dried peppercorn with a fork.
            3. Fold the pods in a bowl.
            4. Boil water with salt and pour it into a bowl.
            5. Put oppression on top for 72 hours. Drain the brine.
            6. Prepare a new pickle and send the vegetable back to a warm place under oppression for five days.
            7. Put the pods in a jar and fill with a new pickle. Close the plastic lid and hide in the refrigerator.
            8. Learn more about making delicious pickled peppers.

              Freezing

              Spice Freeze Options:

              • instantaneous (finely chopped vegetable is laid out on a plate in a layer and sent to the freezer, then collected in a bag from which air is removed and sent for storage);
              • in the container (whole pods are placed in a container or zip package and hide in the freezer);
              • in oil (the seed-peeled pods are folded into a jar, poured with oil and sent for storage at 0 ° C);
              • with herbs (the spice is finely chopped with parsley or celery, mixed, folded into a bag and sent to the freezer. A mixture of herbs makes it easy to separate a serving from a common piece).

              Drying

              There are several ways to dry the pods of hot spices:

              1. In the oven. Sort the harvest, wash, dry with napkins and cut in half. Remove the seeds. Cover the baking sheet with parchment and lay the vegetable on it. Preheat the oven to 50 ° C. Put the baking sheet in the oven, leave the door ajar. After 120 minutes, turn off the oven; do not close the door. After a day, again set 50 ° C and hold the pepper for another 120 minutes in the oven. Leave it to cool there. Then put it in bags or in glass jars.
              2. On the rope. Wash and slightly dry the pods on the parchment. Pass a thread or a thin rope into the eye of the needle. Each pod is punctured with a needle in the area of ​​the stalk and string onto a rope so that they do not touch each other. The thread is stretched in a warm, ventilated room with low humidity. This process is natural, but rather lengthy - it can take about two weeks.
              3. On paper. Spread the washed pepper on clean paper or parchment on the windowsill. In this form, it will dry for two or three weeks. In order for the drying process to proceed evenly, the vegetable needs to be turned over from time to time.
              4. In the dryer. Wash the burning spices and remove the seeds. Put the product in the dryer and install the desired program. The drying process may take about 12 hours.

              Useful Tips

              Lastly, a few useful tips for storing spice:

              1. Dry the halves of the pods in the oven and arrange them in jars. They can be added in the preparation of various first and second courses.
              2. Before sending the bag of spices to the freezer, bleed all the air out of it.
              3. In a room with a high concentration of moisture in the air, the shelf life of the vegetable will be greatly reduced.
              4. Small pods can be preserved whole, it is better to cut large pods in half or 4 parts.
              5. When pickling pepper, you can add any vegetables to it.

              See recipes for the preparations of pepper Spark, as well as the best recipe for Dungan pepper for the winter.

              As you can see, chili peppers can be prepared so that it is minimally burning. So do not ignore it and boldly enter it into your menu, especially since it contains many useful substances.

Interesting Articles