How to Pickle Pepperoni Peppers
Spicy pepperoni is an excellent seasoning, and when marinated it is a wonderful appetizer that will decorate the festive table. It is not at all difficult to prepare peppers for the winter, especially since each national cuisine has its own cooking recipe. The article will discuss how to cook pickled pepperoni.
What kind of pepper
Probably the first pepperoni came to Italy at the beginning of the 16th century after Columbus’s journey and Europeans became acquainted with this plant. Like tomatoes, it was considered decorative and poisonous, but it was nevertheless included in Italian cuisine. Cookbooks of the time confirm its use.
The plant was first described by Pietro Andrea Mattioli in 1568, mentioning that it was the hottest pepper he had ever tasted. Today, under this name, about 50 types of capsicum are combined. Among them are both sweet and bitter varieties. Pepperoni is recommended for decorative cultivation on window sills in the winter.
Did you know? Another name for pepperoni is Tuscan pepper. It is the main type of pepper in Italian and Greek cuisine.
Calorie content and chemical composition
The calorie content of pepperoni is 30 kcal / per 100 g. The number of calories may vary depending on the method of preparation of the dish. Pickled peppers will remain low in calories.
Check out the best pickled hot pepper recipes.
Nutritional value (g):
- proteins - 1.4;
- fats - 0.6;
- carbohydrates - 5.9.
Did you know? Chili is not one type of hot pepper, but more than 140 different species. Such a variety of appearance and tastes is created by soil, air temperature and weather conditions in different regions.
|Name of macro- or microelement||Content in 100 g of product|
|Beta carotene||6.66 mg|
|Alpha carotene||446 mcg|
Important! The main preservative of pickled pepper is salt. Its chemical formula is NaCl (sodium chloride): an excess of sodium is harmful to people with high blood pressure and heart problems.
Benefit and harm
- The benefits of pepperoni for the body:
- Capsaicin gives the burning taste to the vegetable - it enhances blood circulation, reduces swelling and reduces pain;
- 3 g of acute pepperoni per day treat heartburn in patients with high levels of acidity and improve digestion;
- capsaicin also contributes to weight loss due to decreased appetite and increased fat burning in the body. To do this, eat 10 g of hot pepper per day;
- a large amount of vitamin C reduces the symptoms of a cold and allows you to transfer colds in a milder form;
- reduces the risk of developing cardiovascular disease;
- acts as an antioxidant and prevents the formation of free radicals.
- Hot varieties can be harmful in such cases:
- if there are diseases of the gastrointestinal tract in acute form;
- with diseases of the liver and pancreas.
Important! Most people think that oranges are the best source of vitamin C. But in fact, many foods are superior to these fruits: for example, chili is about 242 mg of vitamin C, compared to 69 mg in an orange (per 100 g of product).
Pickled peppers for the winter
When choosing peppers, select fruits with an elastic dense peel, without damage. They are washed before use. Marinate both whole fruits and sliced in rings or slices.
Recipe number 1
Recipe number 2
Recipe number 1Pickled peppers
Steps 11 Ingredients Video Recipe
- horseradish roots
- horseradish leaves
- currant leaves
- Bay leaf
- black peppercorns
1 seed or other spices to taste
- vinegar 9%
2 tbsp. spoons
Wash the leaves. Peel the root and wash. Leaves, roots, garlic cloves are laid at the bottom of a sterile jar. Put prepared pepperoni in a jar. From a glass of water, sugar and salt make the marinade. The mixture must be brought to a boil and make sure that the sugar and salt have dissolved. Add 2 tbsp. tablespoons of vinegar. Pour the contents of the jar with marinade. Wrap cans and wait until cool. Store in a cool place.
Did you know? Pepper is considered one of the first domesticated plants. Its seeds were found in Peru and Mexico. Their age is more than 6000 years. Leftover vegetables have also been found on various ancient cooking tools.
Recipe number 2Pickled peppers
1 can of 0.5 L Steps 6 ingredients Video recipe
3 tbsp. spoons
1 tbsp. a spoon
- wine vinegar
Wash and sterilize cans. Sterilize the lids. Crush the garlic with a knife so that it can give the juice to the marinade. Put a pot of water on the fire. Pour sugar and salt. Put garlic and pepper rings. Pour vinegar before boiling.
As soon as the first bubbles appear in water, the mixture should be removed from the heat and set to cool for 15–20 minutes.
Put garlic, pepper in a prepared jar and pour the marinade. Roll up the lid. If pepperoni will be used immediately, the jar can be stored in the refrigerator for a month under a lid.
Whatever pickling methods you choose, remember that any food is good in moderation. You can use your own set of spices in marinades, so you can always pickle pepperoni for the winter according to classic recipes, and for daily use right now - try something new.