Hot pepper appetizer is always popular both on a daily and holiday table. It’s easy to pickle vegetables, it’s important to choose a proven recipe and quality ingredients.

How to choose and prepare hot peppers

For pickling, fresh pods are used without any signs of wilting, mold or rot. The best choice will be varieties of medium severity. Very hot peppers are pickled mainly for further use in other dishes (pizza, salads, sandwiches). For preparing snacks often use whole vegetables, and the most beautiful dish will come from fruits of different colors.

Did you know? The scale of severity (severity) was proposed by the chemist Scoville and is based on the capsaicin alkaloid content in pepper. At the bottom of the list is sweet bell pepper, and the sharpest are the varieties Chili Pepper X and Dragon's Breath.

Pickled Hot Pepper Recipes

Pickled peppers are a traditional appetizer in many national cuisines. Recipes from Georgia and Armenia have long been known and are often used by housewives. You can also prepare a dish with honey for storage in the refrigerator or preserve vegetables for long-term storage for the winter with tomato.

Recipe number 1

Simple recipe

Recipe number 2

No sterilization

Recipe number 3

With honey

Recipe number 4

In tomato

Recipe number 5

In Armenian

Recipe number 6

In Georgian

Recipe number 1

Pickled peppers

medium

Simple recipe

2 cans per 1 liter 30 minutes Steps 5 ingredients

• pepper

  1 kg

• sugar and salt

  3 tbsp. l

• table vinegar

  ½ tbsp

• water

  1, 5 l

• garlic and sprigs with dill seeds

  taste

Nutrition value per 100 g: Calories 33 kcal Proteins 1.15 g Fats 0.56 g Carbohydrates 5.3 g

1. The jars are sterilized in boiling water or steamed, in the same way you need to handle the lids. At the pods cut the stalk.
2. Prepared washed vegetables are poured with boiling water in a convenient bowl and covered with a lid.
3. After 5-7 minutes, the water is drained.
4. Peppers are laid out tightly in a container.
5. The marinade from water and spices is brought to a boil, boiled for 5 minutes and immediately poured into jars at the very neck.
6. After pouring, it is necessary to immediately roll up the covers with a special key or tightly wrap if cans with a twist thread are used. Then the cans are turned upside down and put in the chosen warm place, covered with a blanket or blanket. In this position, the workpiece should spend half a day or night.

Important! For people with gastritis, colitis or a stomach ulcer, such spicy dishes should be excluded from your diet!

Recipe number 2

Pickled peppers

medium

No sterilization



1 can per 1 liter 15–20 minutes Steps 10 ingredients

• hot peppers

  1 kg

• sugar

  1 tbsp. l

• salt

  2 tbsp. l

• water

  1 liter

• wine vinegar

  ½ tbsp

• garlic

  2 heads

• parsley

  1 bunch

• dill

  2-3 umbrellas

• clove

  2-3 buds

• Bay leaf

  2-3 pcs.

Nutrition value per 100 g: Calories 33 kcal Proteins 1.15 g Fats 0.56 g Carbohydrates 5.3 g
1. Peeled and washed pods are tightly packed in a jar.
2. Heated in a pan water with sugar and salt until they are completely dissolved.
3. Add vinegar and spices, bring to a boil and cook for 2-3 minutes.
4. The marinade is cooled and garlic chopped into pulp is added.
5. Dill and parsley are finely chopped with a knife and added to the marinade.
6. Pour pepper with marinade and tightly close the lid.
7. Banks are cleaned in the refrigerator for several days and determine the readiness of the product by changing the color of the pods.

Also find out how cayenne pepper and chili differ.

Recipe number 3

Pickled peppers

easily

With honey



2 cans per 1 liter 10-15 minutes Steps 6 ingredients

• pepper pods

  2 kg

• liquid honey

  2 tsp

• table vinegar

  ½ l

• boiled water

  ½ l

• sugar

  2 tbsp. l

• fine salt

  4 tsp

Nutrition value per 100 g: Calories 33 kcal Proteins 1.15 g Fats 0.56 g Carbohydrates 5.3 g
1. Washed fruits are placed in clean jars (with tails).
2. Dissolve vinegar, honey, salt and sugar in water and bring to a boil.
3. Pour pepper with boiling marinade and immediately close or roll up the jars.
4. Cooled containers are cleaned in a cold place.

Important! Work with hot pepper only with protective gloves. The cutting board and knife are then thoroughly washed.

Recipe number 4

Pickled peppers

medium

In tomato



2 cans per 1 liter 45-60 minutes Steps 7 ingredients

• pepper

  1, 5 kg

• tomato juice

  3 l

• rock salt

  1 tbsp. l

• ground black pepper

  ¼ tsp

• garlic (approximately 30 g)

  1 head

• vegetable oil

  2 tbsp. l

• vinegar (9%)

  6 tbsp. l

Nutrition value per 100 g: Calories 33 kcal Proteins 1.15 g Fats 0.56 g Carbohydrates 5.3 g
1. The pods are used together with the seeds and the stalk, they must be washed and slightly dried. Tomato juice is brought to a boil.
2. Add spices and cook under the lid for 15–20 minutes.
3. Add pepper and cook for another 15 minutes stirring.
4. The garlic is ground and added to the mixture with oil.
5. Bay leaves are discarded and poured vinegar, mix.
6. The finished mixture is poured into sterilized jars and rolled up, then slowly cooled and cleaned in a cool place.

If an extra tomato marinade remains after seaming, it can be poured into a separate jar and used in the preparation of various dishes (sauce, borsch, etc.).

Read also about the benefits and harms of green hot pepper.

Recipe number 5

Pickled peppers

In Armenian



3 cans per 1 liter Steps 7 ingredients

• hot peppers

  3 kg

• water

  1, 5 l

• table vinegar

  100 ml

• garlic

  5-6 teeth

• sunflower oil

  2 tbsp

• sugar

  100 g

• salt (no slide)

  4 tbsp. l

Nutrition value per 100 g: Calories 33 kcal Proteins 1.15 g Fats 0.56 g Carbohydrates 5.3 g
1. It is recommended to use peppers with the thickest walls for this recipe. Peel them. This can be done after 2-3 minutes blanching in boiling water or baking in the oven. The pods are used whole with the stalk.
2. Combine water, vinegar, butter, sugar and marinade salt and bring to a boil.
3. Chopped garlic into sterilized containers.
4. Boil vegetables in small portions in a marinade for 2-3 minutes.
5. Fold boiled pepper tightly in a container.
6. Pour the cans with boiling marinade and roll up.

Did you know? The color of the pod does not reflect the degree of its sharpness. For example, spicy jalapenos of bright green color are known for their spicy taste.

Recipe number 6

Pickled peppers

medium

In Georgian



3 cans per 1 liter 30-40 minutes Steps 8 ingredients

• green pods

  2.5 kg

• vegetable oil

  1 tbsp.

• wine light vinegar

  2 tbsp.

• garlic

  150 g

• sugar

  65 g

• salt

  3-4 tbsp. l

• Bay leaf

  5 pieces.

• parsley and cilantro

  taste

Nutrition value per 100 g: Calories 33 kcal Proteins 1.15 g Fats 0.56 g Carbohydrates 5.3 g
1. The fruits are slightly incised to speed pickling.
2. Boil vinegar with oil and spices in a saucepan.
3. In a boiling marinade, dip the pepper (half at a time) and cook for 8 minutes. Pickled fruits are put in a bowl.
4. The marinade is cooled and greens and garlic are added to it, then heated again and boiled for 3 minutes.
5. Pour vegetables with a hot marinade, cover the bowl with a lid of oppression, cool and put in the refrigerator for a day.
6. After 24 hours, the pods are laid out tightly over the jars, covered with lids and put away in a dark and cool place for storage.

See also how to pickle bell pepper.

Useful Cooking Tips

To get tasty and healthy preparations, use the following recommendations:

• using the basic proportions of water and vinegar, you can add lemon zest and juice, mint, horseradish, cinnamon and other spices to the marinade;
• You can add small cherry tomatoes of different colors to the preservation;
• snacks are conveniently prepared in small jars, up to 1 liter;
• Banks can be sterilized in a microwave; for this, they are filled with water by a third and turned on the microwave at full power for 10-15 minutes;
• the pods remaining after the blanks can be poured with vegetable oil (olive or sunflower) and left to infuse in a cool place for 2-3 weeks.

Features and shelf life

Sterilized canned vegetables can be stored at temperatures up to +15 ° C in a dry room. A closet away from heating appliances or a cellar is best suited. Workpieces without sterilization must be stored in the refrigerator.



The average shelf life of vegetable preparations is 1 year. Pickled instant foods stored at +2 ° C can be used for six months. Pickled hot peppers are easy to cook, but you must adhere to the basic rules of preserving and processing fruits. Spicy vegetables are especially popular in the colder months, when their warming taste can cheer you up.