Harvesting for the winter is an important task for any housewife. Almost all vegetables are salted, marinated, and preserved. This article will focus on the best winter recipe for hot peppers, which is a wonderful piquant, aromatic and tasty addition to many dishes. We will consider how to choose and prepare the ingredients correctly, what recipes can be used, and also we will understand the rules and features of the long-term storage of fermented vegetables.

Selection and preparation of ingredients

The choice of quality garden gifts should be approached with all responsibility, because the final result of numerous labors in the kitchen will depend on this. So that everything goes perfectly, and you are pleased with the result, you should choose the fruits of pepper bushes without visible damage, uniform uniform color, no spots.

They taste sharp, and their walls must necessarily be meaty enough to withstand the salting process, otherwise the vegetables will simply creep into the sour pot, ruining the whole thing. Before preservation, the fruits must be thoroughly washed and dried at room temperature.

Did you know? According to historical sources, during the colonization of America, the Indians managed to defeat the Spanish conquistadors thanks to hot pepper (paprika). The legend says that the locals of the continent began to sprinkle hot coals left after the fires with paprika. The resulting smoke was picked up by the wind that blew towards the advancing Spanish troops. Particles of paprika fell into the eyes of the conquistadors and deprived them of the opportunity to continue the offensive, allowing the Indians to attack first and defeat the Spaniards incapable of self-defense.

How to ferment hot pepper for the winter

Recipe number 1

Classic Tsitsak recipe in Armenian

Recipe number 2

Recipe without sterilization

Recipe number 1

Pickled peppers

easily

Classic Tsitsak recipe in Armenian

20-30 minutes Steps 6 Ingredients Video Recipe

• bitter peppers

  4 kg

• salt

  80 g

• garlic

  100 g

• black pepper peas

  a few peas

• Bay leaf

  2-3 pcs.

• brine water

  5 l

Nutrition value per 100 g: Calories 40 kcal Proteins 1.87 g Fats 0.44 g Carbohydrates 7.31 g

1. 
   Start with a pickle first. To do this, add 80 g of salt to 5 liters of cold water. Stir the brine for a long time to completely dissolve the salt. When this happened, the brine is considered ready. You can proceed to the beginning of the fermentation of future soaked peppers.

2. 
   First of all, arm yourself with a toothpick and make about 10 punctures over the entire area of ​​vegetables. After piercing, store them in a pickling container.

3. 
   When you lay out the first two rows, while trying to arrange the fruits of pepper bushes so that there are minimal gaps between them, saving space, on top should be laid out part of the garlic, put a couple of bay leaves and toss a few peas of black pepper. In the same spirit, continue to fill the container for salting, repeating the layout of spices every two rows.

4. 
   When all the vegetables are placed in a container, they are poured with cold brine. After the fruits of pepper bushes should be pressed a little, for example, with a saucer, so that they are completely covered with brine. During pressure, excess air will escape from them, which will allow the brine to penetrate through the holes made with a toothpick.

5. 
   Cover the dishes and leave for 5–7 days at room temperature. When the peppers turn yellow, it will mean that the piquant “tsitsak” is ready for use in Armenian.

Important! Before preparing “tsitsaka”, the prepared leguminous vegetables must be left in a container without a lid for 2 to 3 days at room temperature so that they shrink slightly, wrinkle, and lose elasticity.

Video recipe

Important! When working with sharp varieties of pepper bushes, latex gloves are recommended to protect your skin from irritation.

Recipe number 2

Pickled peppers

Recipe without sterilization

1 can of 3 L Steps 2 ingredients Video recipe

• bitter peppers

  1, 5 kg

• vinegar

  1 liter

Nutrition value per 100 g: Calories 40 kcal Proteins 1.87 g Fats 0.44 g Carbohydrates 7.31 g

1. 
   Before souring peppers, they should be thoroughly washed.

2. 
   Put washed fruits in a jar. Fill the jar not to the very top, leave a little space.

3. 
   Pour the vegetables in the jar with vinegar up to the neck and cover with a nylon cover.

4. 
   After 2-3 weeks, the fruits of pepper bushes will be ready for use, and they can be stored in this form for a long time.
Did you know? The most burning types of red pepper are called "chili pepper". Translated from the Aztec language, this word just means "red"

Video recipe

Features of storage of pickled pepper

Pickled fruits of pepper bushes should be stored in a cool place where the sun does not fall. Such a place can serve as a pantry or a shelf in the refrigerator. Read also recipes for pickled bell peppers for the winter. Guided by the recommendations given in the article on how to choose suitable and high-quality peppers on the market, as well as how to properly prepare and store these vegetables, you can prepare pickles for the winter and please yourself and your household with a tasty and piquant snack.