Pepper Spark - hot pepper obtained from crossing chili and cayenne. It is convenient to grow it both on the garden bed and on the windowsill. The plant bears fruit very well, so it is difficult to use it all for the season. This pushes many housewives to harvest vegetables for the winter.

Selection and preparation of ingredients

To prepare pickled bitter pepper, the vegetable is selected in a small size, uniform color, ripe, without flaws. Be sure it is washed and dried. Seeds are removed as desired.

Did you know? Maya Indians used chili peppers as a painkiller for toothache. Gums were rubbed with vegetables.

Recipes of preparations of pepper Spark for the winter

Salt, pickle the vegetable can be whole or twist it with other components, turning it into mashed potatoes.

Recipe number 1

Classic recipe with tomatoes and garlic

Recipe number 2

With nuts

Recipe number 3

With horseradish

Recipe number 1

Canned pepper

easily

Classic recipe with tomatoes and garlic

1 can of 2 L 30 minutes Steps 5 ingredients

• tomatoes

  1 kg

• garlic

  300 g

• Chile

  400 g

• bell pepper red

  1 kg

• salt

  1 tbsp. l

Nutrition value per 100 g Calories 32 kcal Proteins 1 g Fats 0 g Carbohydrates 6 g

1. Tomatoes are washed, stalks are removed.
2. The pods are washed, released from the seed.
3. Garlic is peeled.
4. All ingredients are passed through a meat grinder.
5. The resulting puree is salted, covered with a lid and left for 4 days.
6. After the specified time, the cans are sterilized, filled with a blank and corked with nylon caps.

Important! When the workpiece is infused, it must be periodically stirred.

Recipe number 2

Canned pepper

easily

With nuts

1 can of 2 L 30 minutes Steps 10 ingredients

• tomatoes

  1 kg

• walnuts

  20 pcs. (peeled)

• Chile

  2 pods

• Bell pepper

  5 pieces.

• horseradish

  250 g

• garlic

  250 g

• dill, parsley

  100 g

• vinegar

  1.5–2 tbsp. l

• salt

  1 tsp

• sugar

  2 tbsp. l

Nutrition value per 100 g Calories 59 kcal Proteins 1 g Fats 3.7 g Carbohydrates 5.8 g

1. All vegetables and greens are washed. The pods are cleared of seed.
2. All ingredients are passed through a meat grinder.
3. Salt, sugar, vinegar are added. Everything is thoroughly mixed and laid out on the banks.

Important! If you feel that the spin is very sharp, use it with the addition of sour cream.

Recipe number 3

Canned pepper

easily

With horseradish

1 can of 3 L 30 minutes Steps 8 ingredients

• hot pepper

  1 kg

• vinegar essence

  1 tbsp. l

• sugar

  2 tbsp. l

• salt

  1 tbsp. l

• garlic

  2 cloves

• horseradish

  3 g

• dill

  a couple of inflorescences

• water

  2 l

Nutrition value per 100 g Calories 53 kcal Proteins 2 g Fats 0 g Carbohydrates 11 g

1. The main ingredient is washed thoroughly, the ponytails are cut off.
2. Completely folded into a jar along with horseradish, dill, garlic.
3. Salt, sugar are diluted in water, boiled.
4. The marinade is poured into a jar and left for a quarter of an hour. Then the liquid is drained and boiled again for five minutes. Vinegar is added.
5. The workpiece is poured with new liquid and rolled up.

Did you know? There are aphrodisiacs in chili peppers, so when used regularly, libido rises.

Features of storage of blanks

Preservation of the blanks for a long time will help their location in a cool room: pantry, cellar, basement. As you can see, mostly burning vegetables are used for cooking adjika. But it can also be pickled in its entirety.