Hot pepper marinated with honey, recipe (Here) with photo

If you are a lover of spicy dishes, then this simple preparation of hot capsicums at home will definitely come in handy. Prepare a winter appetizer using this recipe step by step: pickled hot peppers with honey in jars.

Hot pieces of pepper with a light honey aroma are perfect for meat or fish, for making sauces, first and second courses.

Yield: 2 jars with a capacity of 500 ml

Features of preparing hot peppers with honey and vinegar for the winter

The quality of the workpiece depends on the cooking features that need to be taken into account. One of them is the choice of the main component. When purchasing hot peppers, consider the following points:

For preservation, as opposed to eating raw, only fully ripened fruits are suitable.
Pay attention to the appearance. Vegetables should be firm, bright, without surface damage or wrinkles.
Hot peppers come not only red, but also green, yellow, and orange. So you can purchase different colors.
In terms of size, give preference to medium-sized fruits. They are convenient to put in jars. Large specimens cannot be marinated entirely: you will have to cut them.

Author's note

Agapov Vladislav

The taste of the preparation does not depend on whether the fruits are rolled whole or in pieces.

If honey is not available, you can consider a method in which peppers are prepared for the winter with oil and vinegar, it turns out tasty and satisfying.

How to prepare peppers

Another important point is preparing vegetables for pickling. It includes the following steps:

Sort through the fruits, discard those that have rot and other damage on the surface. If in doubt about the suitability of a vegetable, cut it open and look at the insides.
Soak vegetables in cold water for 5-8 minutes. Then rinse each specimen separately under running water. Dry naturally or with a cotton towel.
If you pickle the pods whole, then the preparation stage is complete. If in pieces, then remove the stalk from the vegetables and cut into the desired shapes and sizes.

Author's note

Agapov Vladislav

If you do not want the pepper to be very hot, remove all the partitions and seeds inside, as well as the tail. It is in them that all the sharpness is concentrated.

Wear gloves when handling hot peppers. Otherwise, it will severely burn the skin of your hands.

To learn how to remove the burning sensation from pepper on the skin, watch the following video below:

Which honey is better to choose for pickling hot peppers?

Any type of honey is suitable for pickling peppers. The main thing is that it is natural. Its quality can be checked in the following ways:

Smell and taste. The absence of odor indicates that the honey was not obtained naturally. And the presence of a caramel taste indicates that it was subjected to high temperature treatments.
Sugariness is not an indicator of low-quality honey. In a liquid state, it remains only for a month after collection. If in winter you are offered a liquid version of this product, this means that it has been thermally treated.
If there is foaminess on it, this means that the honey contains more than 20% water.

Author's note

Agapov Vladislav

If honey is heated to 40 degrees or higher, then most of its beneficial properties disappear. The result is a simple sweet syrup.

What is the best vinegar to use?

The following types of acid can be used for preparation:

table vinegar 9%, 6% and 3%;
essence;
Apple vinegar;
wine;
grape;
balsamic

Any of these options is suitable for pickling hot peppers. You should focus only on personal tastes and preferences. For example, preparations with essence or table vinegar turn out classically sour. Adding apple, wine or grape juice adds fruity notes to the fruit. And balsamic adds a special spice.

Each type of vinegar has its own taste characteristics

Not only the type of vinegar is important, but also the method of preparation; hot peppers marinated in vinegar in a cold way have their own specific taste. Find out how it happens.

Hot pepper and honey - spicy-sweet recipes for health

Hot pepper, I think, can be found at any summer resident.
A wonderful spicy addition to daily dishes and winter preparations. It is also one of the components for traditional medicine recipes. Hot pepper contains a large amount of vitamin C and, therefore, improves immunity and helps with colds. It is also high in vitamin A, which is good for vision and skeletal formation. Pepper is used as a warming agent to treat diseases of the musculoskeletal system, to strengthen hair with burdock oil, for sore throat and bronchitis. Folk pepper recipes We love hot peppers, add them to dishes, and eat them raw. But I always leave a few pods and make a simple mixture with honey. We treat bronchitis, colds, sore throats. Honey and pepper are good preservatives, so the mixture can last a long time, until the next harvest.

Hot pepper

For the treatment of bronchitis

Grind hot pepper and mix with honey in a 1:1 ratio.
Place the mixture in the refrigerator and for bronchitis, use 1 teaspoon 3 times a day. This mixture also has a diaphoretic and antipyretic effect. For bronchitis

Diseases of the musculoskeletal system

If you have radiculitis or “pulled” muscles, you can also use a pepper-honey mixture.
But here you can add ammonia to enhance the effect. For diseases of the joints and muscles Composition

2 tbsp. spoons of pepper and honey mixture
100 ml ammonia

Mix thoroughly, pour into a dark container and leave for 7 days, shaking the resulting mixture periodically.
Rub the painful areas twice a day. Only a few drops of the mixture are needed, as the infusion turns out to be very hot. Ads by

Heel spur

A pepper-honey mixture in combination with cabbage leaves can be used to relieve pain and reduce inflammation with heel spurs.
It is best to carry out the procedure in the evening, since the mixture should be applied for 12 hours. For heel spurs, beat a cabbage leaf on both sides with a hammer. Thoroughly steam your leg in hot water (preferably with sea salt). Brush the cabbage leaf with the mixture and place it on the heel, so that the mixture is on top of the leaf. Wrap it thoroughly with film or put on a bag, then a wool sock. In the morning, remove the cabbage leaf and thoroughly rinse off the remaining mixture with water. The procedure must be completed within 10 days.

I have written only three recipes for using the pepper-honey mixture. In fact, there are a great many of them. The mixture is used to prevent atherosclerosis and strengthen hair. But like any remedy, the mixture has its contraindications. First of all, allergic reactions to honey are possible. Pepper should be used with caution by people suffering from diseases of the gastrointestinal tract. Otherwise, this is a wonderful remedy, the preparation of which does not require much time or expense. If necessary, use the recipes, apply and be healthy!

Recipe for pickled hot peppers with honey and apple cider vinegar

Malic acid gives the fruit a pleasant aroma, and honey saturates the product with the required percentage of sweetness. The result is a spicy preparation with sweet and sour notes.

List of components:

hot pepper – 1 kg;
garlic cloves – 4 pcs;
bay leaf – 2 pcs;
allspice peas – 4 pcs;
water – 200 ml;
apple cider vinegar – 40 ml;
vegetable oil – 40 g;
honey – 30 g;
sugar – 30 g;
salt – 1 tsp.

Sequencing:

Have you prepared peppers with honey and vinegar?

Not really

Wash and dry the fruits. Remove the stem and cut each into several pieces. If you want the preparation to be less spicy, pour boiling water over the vegetables and let them sit in it for 3-5 minutes. Drain the liquid through a colander.
Boil the water. Dissolve salt and sugar crystals in it, add vegetable oil, honey nectar, and pour vinegar in a thin stream. After boiling, add bay leaf, allspice and garlic cloves, cut into 3-4 parts, into the brine. Boil for 5 minutes.
Add pepper to the marinade. Simmer over low heat for 10 minutes.
During this time, sterilize the jars and their lids. Dry. Then distribute the pepper among the prepared containers with a slotted spoon. Seal the top with a spoon and pour hot brine over it.
Hot peppers in apple cider vinegar and honey are ready. After cooling, you can put the jars away for storage.

Calorie content per 100 g serving is 28 Kcal.

Hot pepper in fragrant marinade with honey and cinnamon

A recipe for sophisticated lovers: a mixture of aromas and spices make pickled peppers truly exquisite. To make pickled hot peppers with cinnamon and honey, you will need the following ingredients:

5 kg of hot peppers, seeded;
1 liter of 6 percent vinegar (or 350 ml of water mixed with 9 percent);
250 g of natural (linden or flower) honey;
350 ml vegetable oil (refined sunflower oil is best);
2 heads of garlic, peeled and divided into cloves;
20 g table salt;
ground cinnamon;
clove seeds;
Bay leaf;
allspice.

The pepper is cleared of seeds and cut into 3-4 parts. From the remaining ingredients you need to make a marinade by mixing them and bringing to a boil. The peppers are blanched for 5 minutes in the marinade, then placed in jars and filled with boiling brine.

All that remains is to close the jars with lids - the fragrant preparation that will delight you all winter is ready!

How to marinate hot peppers with honey: video recipe

In the classic version, a lot of spices and spicy products are not added to pepper with honey. But at the same time it turns out just as tasty and aromatic.

Required products:

hot pepper – 250 g;
honey – 40 g;
vinegar 9% – 30 ml;
bay leaf – 2 pcs;
vegetable oil – 40 ml;
salt – 1.5 tsp.

Sequencing:

Wash the fruits. Without removing the stem, cut each into two halves. Remove membranes and seeds. If you want the preparation to be spicier, leave it with them.
Heat oil in a frying pan. Lay out the vegetables. Fry until color changes and softens. A golden crust may appear on the surface. On average, the process will take about ⅓ hour.
Disinfect the pickling jars and lids with boiling water in advance. After frying, pack the peppers into them. Place tightly, but carefully, so as not to damage the fruits. Pour in what is left of the oil after frying.
In a separate container, mix honey with vinegar, dissolve the salt crystals there and add bay leaf. Bring the mixture to a boil.
Fill the container with the fruits with the resulting marinade. Cork it. Turn upside down and cover.

The calorie content of the product per 100 g is 27 Kcal.

For another step-by-step recipe for pickled hot peppers with honey, watch the following video:

How to cook “Marinated hot peppers with honey”

Prepare the necessary ingredients.

Cut the pepper in half and remove the seeds. Heat the oil in a frying pan and fry the peppers.

Fry over medium heat until the shape and color change. A golden brown crust is allowed to appear. This will take about 20 minutes.

Place the prepared peppers into sterilized jars. Pour the remaining oil from frying into the jar.

In a saucepan, mix honey, vinegar, bay leaf and salt. Bring to a boil and remove from heat.

Pour the honey marinade over the peppers in the jar.

Seal tightly, turn the jar on its side and swirl vigorously. Then cool at room temperature.

From the specified amount of ingredients you get 1 jar with a volume of 0.25 liters. Delicious preparations to you!

Cold preparation of hot peppers with honey for the winter

For the cold pickling method, choose the “Ram's Horn” pepper variety. It is most convenient to place it in jars.

Compound:

“Ram horn” pepper – 400 g;
vinegar 9% – 400 ml;
sugar 220 g;
honey - 2 tbsp. l.

Step by step recipe:

Soak the pepper and rinse in water. Remove dirt and dust from the surface. Discard spoiled fruits.
Do not remove stems or cut vegetables. In this recipe they are cooked whole. Just pierce each fruit in several places with a toothpick.
Pack whole peppers in tight rows in a marinating container. Pour granulated sugar on top and add honey.
Fill the jar with vinegar to the very top. Cork it. Shake in your hands until the sugar crystals and honey are completely dissolved. Then you can put the can into storage. The appetizer will be finally ready in two and a half months.

Calorie content per 100 g of product – 29 Kcal.

Ram's horn comes in different colors. You can use any

If vinegar is not appropriate, then there is a way to pickle bell peppers for the winter without vinegar, discover this recipe for yourself.

Salted hot peppers with honey in jars

Preparing salted hot peppers for pickling takes a longer period of time than in other options. But the result is worth it: the taste is unsurpassed.

Components included:

hot pepper – 600 g;
water – 1 l;
salt – 60 g;
honey - 2 tbsp. l.;
dill sprigs – 5 pcs;
garlic cloves – 6 pcs.

Sequencing:

Rinse the fruits and greens well. Pierce the peppers with a fork in several places.
Peel the garlic cloves and cut each into two parts.
Place all vegetables in a deep container. Place whole sprigs of dill and garlic cloves between.
Dissolve salt and honey in 1 liter of water. Make sure you get a uniform consistency. Fill the container containing all the other components with the resulting mixture.
Place a weighted plate on top so that the pepper is completely covered with liquid. Place in a dark place at room temperature for 7-8 days.
During this time, the fruits will change color and soften. Now place them in pre-sterilized jars.
Pour the brine in which the pepper was placed into an enamel boiling container. Boil it. Fill the jar with the hot marinade with the vegetable preparation. Cork it. After cooling, you can put it away for storage.

Author's note

Agapov Vladislav

After pickling, do not put dill greens into jars. It should be thrown away.

Calorie content per 100 g serving is 31 Kcal.

While the preserving brine is preparing, learn how to cook a poached egg without vinegar for a hearty breakfast.

How to seal hot peppers with honey and mustard for the winter: step-by-step recipe

Mustard not only adds spiciness to the dish, but also makes it more spicy and aromatic. You can add mustard either in powder or in peas.

Grocery list:

hot pepper – 300 g;
honey - 2 tbsp. l.;
vinegar 9% – 120 ml;
dry mustard – 1 tsp;
peppercorn mixture – 1.5 tsp.

Step by step recipe:

Rinse the vegetables in water, remove dirt and dust. Discard damaged copies. After drying, prick each fruit in several places with a toothpick.
Sterilize jars with lids in a way convenient for you. Place peppercorns at the bottom. Then pack the hot stuff in dense rows. Sprinkle mustard on top.
In a separate container, mix vinegar and honey together so that the brine has a uniform consistency.
Fill the jar with the preparation with it. Cork it. You can immediately put it away in storage.

The calorie content of the dish per 100 g is 27 Kcal.

Recipe for preparing hot pepper with honey and 9 percent vinegar

The classic recipe for hot peppers with honey and vinegar is prepared with 9% acid. Add with caution so as not to overdo it. Otherwise, the workpiece will be damaged.

They say hot pepper lowers cholesterol?

Not really

Included components:

hot pepper – 400 g;
honey – 100 g;
salt – 2 tbsp. l.;
water – 500 ml;
vinegar 9% – 100 ml;
black pepper and allspice peas - 5 pcs each;
bay leaf – 2 pcs.

Sequential recipe:

Wash the pepper, cut off the tail. Cut each fruit into several pieces. Do not remove membranes or seeds.
Boil the indicated volume of water. Add salt, peppercorns and bay leaves to it. Boil for 2-3 minutes.
Let cool slightly. Then pour in acetic acid in a thin stream and add honey. Mix well until both components are completely dissolved.
Wash canning containers with soda solution (or detergent) and sterilize. Place pieces of hot peppers on them...
Fill the jars with marinade. Cork it.

Author's note

Agapov Vladislav

You can close hot peppers without the sterilization process. But in this case, the seaming will be stored for less time.

Calorie content per 100 g serving is 25 Kcal.

Close the peppers in small jars (0.5 l each)

For preservation, not only vegetables are sealed in jars; cook pike perch marinated in vinegar and you will always have canned fish.

FAQ

The process of preparing pickled hot peppers is not complicated. But even here, questions arise that require answers. To avoid them taking you by surprise, it is better to familiarize yourself with them in advance.

What to do if you added too much vinegar

A proportional increase in the other components included in the recipe will help to overcome the smell and taste of vinegar.

How to store hot peppers with honey and vinegar

For storage, follow these rules:

Provide a dark place, without direct sunlight.
Monitor the temperature. The required indicator is from 0 to 8 degrees Celsius. Temperatures even lower are possible.
The room must be dry, without musty and humid air.
It is not allowed for mold or other types of fungal infection to be present in the storage area.

A balcony, basement, cellar, or equipped pantry are well suited for storing workpieces.

For a detailed video about where you can store blanks in an apartment, see below:

How long do peppers marinated with honey last?

The shelf life depends on the recipe according to which the snack is prepared.

Shelf life of pickled hot peppers

Recipe name	Best before date
With honey and apple cider vinegar	up to a year or more
Cold preparation	until the year
Salted hot pepper	from six months to a year
Recipe with mustard	up to two years
With honey and 9% vinegar	two years or more