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.

For winter in Italy, red or green hot pepperoni are harvested. Pickled it is called pepperoni. Marinade is made from water, apple cider vinegar, salt, bay leaves, garlic and pepper. Italians also harvest this vegetable by drying in the sun. Use it in the preparation of sauces.

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.

Hot pepper contains vitamins A and C in large quantities. Of the trace elements - sodium, copper and magnesium. Vitamin C is a powerful antioxidant essential for healing wounds and supporting immunity.

Pepperoni is rich in certain vitamins and minerals, but it is usually eaten in small quantities. Therefore, the beneficial elements contained in it do not make a significant contribution to the daily intake of nutrients.

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.

Chemical composition
Name of macro- or microelement	Content in 100 g of product
Vitamins
A	596 mcg
Beta carotene	6.66 mg
Alpha carotene	446 mcg
Lutein	444 mcg
B4	500 mg
B6	2 mg
B9	10 mcg
FROM	90 mg
PP	20 mg
K	120 mcg
Minerals
Potassium	2500 mg
Sodium	1300 mg
Copper	1000 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.

Pickled vegetable has a pungent taste and a pungent odor. It is used both as an independent snack and as a complement to salads and sauces.

Recipe number 1

Recipe 1

Recipe number 2

Recipe 2

Recipe number 1

Pickled peppers

Recipe 1

To preserve pepperoni, you will need to rinse the fruits. Next, cut the tail of each fruit to 0.5 cm. Remove damaged specimens. Make 1–2 neat cuts on each of them with a knife. It is necessary to wash and sterilize the jars before proceeding with the preparation of the marinade.

Steps 11 Ingredients Video Recipe

• pepperoni

  20-24 pcs.

• horseradish roots

  50 g

• horseradish leaves

  1 PC.

• currant leaves

  3-4 pcs.

• Bay leaf

  1-2 pcs.

• garlic

  4-5 cloves

• black peppercorns

  5–9 pcs.

• coriander

  1 seed or other spices to taste

• sugar

  1 teaspoon

• salt

  1.5 teaspoons

• vinegar 9%

  2 tbsp. spoons

1. 
   Wash the leaves.

2. 
   Peel the root and wash.

3. 
   Leaves, roots, garlic cloves are laid at the bottom of a sterile jar.

4. 
   Put prepared pepperoni in a jar.

5. 
   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.

6. 
   Pour the contents of the jar with marinade. Wrap cans and wait until cool. Store in a cool place.

Video recipe

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 2

Pickled peppers

Recipe 2

Acute pepperoni can be used immediately after preparation or stored for the winter. The fruits must be washed, cut into 2 cm circles. If you want to reduce the sharpness, you can remove the seeds. By insisting, they will make the marinade more spicy.

1 can of 0.5 L Steps 6 ingredients Video recipe

• pepperoni

  400 g

• garlic

  5 cloves

• sugar

  3 tbsp. spoons

• salt

  1 tbsp. a spoon

• wine vinegar

  100 ml

• water

  150 ml

1. 
   Wash and sterilize cans. Sterilize the lids. Crush the garlic with a knife so that it can give the juice to the marinade.

2. 
   Put a pot of water on the fire.

3. 
   Pour sugar and salt.

4. 
   Put garlic and pepper rings.

5. 
   Pour vinegar before boiling.

6. 

   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.

7. 
   Put garlic, pepper in a prepared jar and pour the marinade.

8. 
   Roll up the lid. If pepperoni will be used immediately, the jar can be stored in the refrigerator for a month under a lid.

Video recipe

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.