How to marinate instant chili peppers, without sterilization, with vinegar, with oil

Chili pepper is often used in cooking to add spice to the dishes. Vegetables are used fresh and harvested for the winter. This article describes the most delicious pickled hot pepper recipes with detailed cooking instructions.

Pickled Chili Peppers

Hot pickled peppers retain their properties even after heat treatment, which makes it possible to replenish vitamins and minerals in the winter. However, its severity and the use of vinegar in the marinade are not equally useful for everyone.

Benefit

In addition to preventing vitamin deficiency, chili also has other beneficial properties for the body.

  • The regular use of the dish has the following effects:
  • increases appetite;
  • improves digestion;
  • lowers cholesterol;
  • stimulates the process of fat breakdown;
  • helps cleanse the intestines;
  • relieves constipation;
  • improves blood circulation;
  • removes toxins from the body;
  • has a diuretic and laxative effect;
  • strengthens the nervous system;
  • improves visual acuity.

Harm

In the preparation of marinades, salt and acetic or citric acid are used. Frequent use of these components changes the level of acidity of the gastric juice, adversely affects tooth enamel.

Important! Overused chili can cause burns to the mucous membranes. The use of the product also has a number of contraindications and limitations.

  • With caution and after consultation with a specialized doctor, they use chili in the following conditions:
  • diseases of the cardiovascular system;
  • gastritis;
  • stomach ulcer and duodenal ulcer;
  • atherosclerosis;
  • hypertension.

How to choose and prepare vegetables for pickling for the winter

The fruits for harvesting must be carefully selected: the taste of the future dish and its shelf life will depend on this. Selection criteria:

  1. Choose bright, evenly colored pods.
  2. The surface of the skin should be smooth and clean, without damage.
  3. The pod should be tight to the touch.
  4. Carefully inspect the stalk: if there are dark spots on it, it means that rot can also be inside the pod.

Preparation for the procedure consists in thoroughly cleansing the fruit of dirt. Vegetables are soaked for half an hour in two waters, thoroughly washing each fruit under running water. If you want to marinate in slices, peppercorns are cut arbitrarily at will. At the same time, the tails are cut, and when preparing the whole fruit, they are left.

Important! Cut the vegetable should be wearing gloves, especially if you have sensitive skin. In no case do not touch your face and eyes with your hands - this will leave a painful burn.

Step by Step Marinated Chili Recipes

Before proceeding directly to pickling, prepare jars and lids. Wash and dry them in advance so as not to be distracted from the cooking process.

Recipe number 1

Simple and quick recipe

Recipe number 2

With honey

Recipe number 3

No sterilization

Recipe number 4

In vinegar

Recipe number 5

With butter

Recipe number 6

Stuffed

Recipe number 1

Simple and quick recipe

In this recipe, you can change the composition of spices to your liking.

Steps 6 Ingredients

  • Chile

    2 kg

  • water

    1 liter

  • salt

    1.5 tbsp. l

  • sugar

    3 tbsp. l

  • Bay leaf

    2-3 pcs.

  • vinegar essence (70%)

    1 tsp

  1. Pierce the washed pods, place in jars.
  2. Boil water and pour peppercorns. Leave under cover until cool.
  3. Pour the cooled water into a pan, add spices, except vinegar, boil.
  4. Pour a teaspoon of essence into each container and pour hot marinade. Sterilization time is 15 minutes.
  5. Banks roll up and wrap.

Did you know? The palm in the science of pickling officially belongs to Ancient Rome. More than 6 thousand years ago, the Romans prepared pickled products using sea water as a preservative.

Recipe number 2

With honey

This dish due to its honey-spicy taste perfectly complements any meat dish.

Steps 11 Ingredients Video Recipe

  • honey

    150 g

  • Chile

    1, 5 kg

  • sunflower oil

    100 g

  • garlic

    2 heads

  • salt

    1 tbsp. l

  • vinegar (9%)

    100 ml

  • clove

    2-3 buds

  • Bay leaf

    4 things.

  • allspice

    2-3 peas

  • black pepper

    2-3 peas

  • water

    0, 8 l

  1. Water is poured into the pan, brought to a boil.
  2. Spices, honey and oil are added to boiling water. Leave to boil for 3-4 minutes.
  3. Then, without removing from the heat, add vinegar and pepper pods, which put 5-6 pieces for 4-5 minutes. Garlic is blanched with the last batch of pods.
  4. Ready blanched vegetables are placed in jars. Add the marinade and roll up the lids without additional sterilization.

Video recipe

Recipe number 3

No sterilization

Thanks to the onion in the composition, the appetizer will gain more sweetness in taste.

0.5l Steps 7 Ingredients

  • onion

    1 PC.

  • Chile

    2-3 pods

  • vinegar (6%)

    200 ml

  • coriander

    1 tsp grains

  • salt

    1 tbsp. l

  • sugar

    3 tbsp. l

  • water

    120 ml

  1. Peel, wash and dry the vegetables.
  2. Cut vegetables into rings and lay in clean jars in layers.
  3. In a pan with water, mix all the spices and bring to a boil.
  4. Pour the cans with marinade and close the capron lid.
  5. Put in the refrigerator.

Learn how to cook delicious pickled peppers for the winter.

Recipe number 4

In vinegar

To improve the taste, ordinary table vinegar can be replaced with wine or apple.

2 cans of 0.5l each 3 steps of the ingredient

  • pepper

    400 g

  • sugar

    260 g

  • vinegar

    400 ml

  1. At the bottom of each tank sugar is poured - half the norm.
  2. Stack the pods in a jar.
  3. Add the rest of the sugar and add 200 ml of vinegar.
  4. The jar is closed with a lid and shaken several times so that the sugar dissolves.
  5. Store in a cool place.

Did you know? The most hot variety of chilli is considered to be “chocolate habanero”, which, besides its sharpness in taste, has fruity notes.

Recipe number 5

With butter

A blank with oil can be used as a salad or side dish for meat dishes. It is important to use oil without a pronounced odor. Vinegar can be taken apple or wine.

3 L Steps 10 Ingredients

  • pepper

    1 kg

  • garlic

    5 teeth

  • carrot

    1 PC.

  • vinegar (6%)

    200 ml

  • vegetable oil

    250 ml

  • water

    800 ml

  • Bay leaf

    10 pieces.

  • salt

    1 tbsp. l

  • sugar

    1.5 tbsp. l

  • allspice

    4–5 peas

  1. Wash and dry vegetables, cut tails from peppercorns. Chop the carrots in cubes (0.5 cm), garlic in slices.
  2. Place dry ingredients in a pan with boiled water, stir.
  3. Add oil, vinegar and chopped vegetables (carrots and garlic). Bring contents to a boil.
  4. In boiling water, flush for 5 minutes with chili pods.
  5. Arrange the vegetables in jars and pour the marinade. No need to sterilize.
  6. Roll up the lids.

Recipe number 6

Stuffed

Cooking stuffed chili is complicated by the size of the vegetable. It will require accuracy and patience.

For minced meat: garlic - 6 prongs, walnuts - 200 g, parsley - a bunch.

Steps 6 Ingredients

  • pepper

    1 kg

  • vinegar

    90 ml

  • clove

    2-3 buds

  • water

    1, 5 l

  • sugar

    1.5 tbsp. l

  • salt

    1 tbsp. l

  1. First, mince is prepared by grinding all its components with a meat grinder or a blender.
  2. At the pods, cut off the upper part, with a knife with a narrow blade, clean the seeds and membranes.
  3. Gently start with minced meat, you can use a coffee spoon.
  4. Put stuffed vegetables in jars and pour boiling water.
  5. After 10 minutes, pour this water into the pan, add dry spices and bring to a boil again.
  6. Pour vinegar into the marinade, pour the jars, sterilize for 15 minutes.
  7. Close the lids.

Terms and conditions of storage of the pickled product

The shelf life of the product depends on the observance of cooking technology. In particular, from filling containers. You should not fill the cans to the top: when the marinade settles, the pods will become bare and begin to deteriorate faster. It is important that the lids close the container tightly. To do this, the cans are turned lids down, which can reveal a loose fit of the lid to the glass.

Closed blanks are stored in a cool, dark place at a temperature of 0 to +5 ° C. Sterilized blanks rolled up with lids for preservation are stored for more than a year. Without sterilization, the product is stored for about a month.

Useful Tips

Each chef has a lot of his secrets of cooking. Some pickling tips:

  1. Frozen peppers are perfect for pickling. In the freezer, the vegetable can be stored for a year without loss of taste and qualities beneficial to the body.
  2. Peppercorns come in different colors, so for the aesthetic appearance of your dish, you can pickle several different varieties: red, green, yellow.
  3. If marinated with whole pods, the dish will retain all the pungency of the raw vegetable. To make the taste softer, it is better to pickle by removing seeds and partitions.
  4. When pickling whole pods, stack them vertically: this way more fruits come in. It is convenient to do this with a knife placed in the container with the blade down.
  5. Blanching the pods in boiling water for 2-3 minutes helps to reduce the severity of the dish. It should be noted that the procedure softens the pepper, it will not be crispy.
  6. For pickling, it is better to use small containers in volume, since you can’t immediately eat a savory snack.
A spicy appetizer of pickled chilli will decorate and complement any festive table. Compliance with the cooking technology and storage conditions of the product will provide you with vitamins for the whole winter.

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