Super recipes: Jalapeno, Bell, Dungan and Bulgarian pickled peppers for the winter

The Dungans begin preparing vegetables for the winter from the appearance of the very first vegetables, that is, from spring until late autumn. One of the most common harvesting methods is salting. Pepper, celery, and wild garlic are usually salted. Peppers for pickling are selected large, ripe, both red and green. The selected vegetables are washed, the seeds are removed, and then placed in a barrel or enamel pan in layers. The salt used is coarse, not iodized. It is sprinkled in layers of 80-100 g, then the pepper is pressed down with pressure. After a few days, the juice appears and the pepper is stored in it all winter.

Wild garlic is salted in September after flowering. They are carefully sorted, washed well in several waters, then immediately placed in a container for pickling. Salt is also poured in layers and pressed down with pressure. After 2-3 days, the wild garlic is removed in bunches and, lightly squashed to release the juice, placed again. A load is placed on top.

Celery is also carefully sorted, yellowed leaves are removed, washed in several waters and salted in the same way as wild garlic. Often all these three vegetables are salted in one container or barrel, laying them in layers, alternating with each other.

Well-salted vegetables retain their taste and color shades. Before use, salted vegetables should be soaked in hot water.

Another widely used way to preserve vegetables for the winter is pickling in vinegar. Previously, the Dungans used homemade vinegar for this, which we mentioned in the section “Some features of Dungan cuisine.” Currently, Dungan cooks use a different vinegar. So, the following vegetables are pickled for the winter: garlic, lettuce, long varieties of cucumbers, green beans, soybeans, garlic arrows, turnips.

The lettuce is pickled in July during flowering time. For pickling, select large specimens, remove their rough skin, wash them in cold water, sprinkle with coarse, non-iodized salt and leave for 1-2 days. After this, they are taken out, allowed to drain, laid out in the shade and dried for 4-5 days. Then they are washed in cold water several times to remove the mucus that has formed, placed in a glass container and filled with vinegar. The jar is covered with a gauze napkin and placed in the sun. The garlic is peeled, washed in water, sprinkled with salt and left for 2-3 days to salt, and then dipped in vinegar. Cucumbers for pickling are selected young, green, before seeds form in them. First, they are also salted, and then dried for 2-3 days in the shade, and only after that they are dipped in vinegar.

Green bean and soybean pods are sorted, the veins connecting the leaves are removed, placed in a salty solution for 2-3 days, then dried for 1 day and poured with vinegar.

Turnips are pickled in the fall. To do this, remove the rough skin from it, wash it in cold water, cut it into small pieces, salt it, and after 2 days remove it from the salt solution and wash it in cold water and immediately place it in vinegar.

So, all pickled vegetables go through four stages of preparation - processing, salting, drying and aging in vinegar. After placing the pickled vegetables in vinegar, they are exposed to the sun. They acquire a brown color and a pungent taste. Such vegetables are used in salads, as well as for preparing various sauces for dough and rice dishes.

“Dungan cuisine”, H.Yu. Yusurov, Z.G. Yusurova

Description

Hot peppers in tomatoes can be covered for the winter according to this step-by-step recipe with photos every year. This is due to the fact that you don’t need to spend a lot of time preparing it using our method, and the result after canning is always pleasantly surprising. If you are still convinced that preparations made from Georgian hot peppers at home are necessarily hot and unsuitable for ordinary everyday use, you are mistaken. This is because in our case, we propose to prepare not just canned vegetables for the winter, but also pickled ones. It is after marinating that the bitterness possessed by hot peppers ceases to be displayed so clearly in it. Based on this, such a preparation can be considered a complete independent snack. Moreover, it can even be served at the holiday table in the form of a worthy separate dish. To properly pickle hot peppers for the winter at home, you need to first study the technological instructions below. From it you will learn information on how to cook such a vegetable in tomato sauce and how to then roll it up in jars without sterilization. So, let's start cooking!

Ingredients

Hot pepper in tomato for the winter - recipe

The first thing to do is prepare the hot capsicum.

It must be thoroughly washed; there is no need to separate the vegetable from the seeds and tails.
After this, use a fork to make several punctures at the base of the prepared vegetables. Be sure to pay attention to the fact that when working with such a hot pepper, you must strictly wear gloves,
and at the same time, always be careful not to accidentally come into contact with your face or other open areas.

Next, rinse and grind the tomatoes through a meat grinder. The resulting tomato mixture must be boiled, and after fifteen minutes of boiling, salt, granulated sugar and pierced capsicum must be added to it.

Vegetables in the tomato should be boiled for fifteen minutes. Afterwards, you need to add chopped garlic and parsley. It is also recommended to use a meat grinder to grind these components.

Now you need to boil the pepper appetizer for another five minutes.

When the vegetables in the tomato are ready, add vinegar to them, and then put the preparation into jars. Immediately seal the container, turn it upside down and cover it with a blanket.

Delicious hot pepper in tomato is ready for the winter.

I love crunchy pickled bell peppers! I always strive to add interesting recipes to my culinary collection. And today I offer you the best recipes with photos of pickled peppers for the winter - you will lick your fingers!

Dungan pepper in batter

• Frying pans
• Pots
• Cauldrons, ducklings
• Lids

• Frying pans
• Pots
• Cauldrons, ducklings
• Lids

• Frying pans
• Pots
• Cauldrons, ducklings
• Lids

• Frying pans
• Pots
• Cauldrons, ducklings
• Lids

• ECO-FRIENDLY COATING “NATURAL STONE”
• ECO-FRIENDLY coatings: “ANTHRACITE” and “BROWN”
• Reinforced removable handle

• In retail stores
• In online stores
• For wholesale buyers

The hostess is perfect for preparing everyday meals.

When using the Hostess, you should use wooden or plastic spatulas to maintain the non-stick surface of the pan. It is not recommended to leave the frying pan on the fire or hob without contents on the surface of the frying pan.

Pickled sweet peppers without sterilization

Let's look at a simple recipe first. We preserve the peppers in oil - preferably homemade, unrefined.

Ingredients:

• 1 kg of processed pepper;
• 50 g salt;
• 1 liter of water;
• 150 ml vinegar (9%);
• 200 ml vegetable oil.

How to prepare:

1. We clean the sweet peppers from tails and seeds, wash them, and cut them into pieces.
2. Place the peppers in a saucepan, add water to cover (more than a liter). Add 2 tbsp. spoons of butter. Simmer covered for 5 minutes.
3. Remove the peppers with a slotted spoon and place in a colander. Pour 1 liter of liquid from the pan into a separate bowl, pour out the rest. Add the remaining oil, salt, and vinegar to this liter. Stirring, bring to a boil and turn off the heat.
4. Dip the pepper into the marinade, cover with a lid, and let it brew for 12 hours.
5. In the meantime, sterilize the jars and scald the plastic lids with boiling water.
6. Transfer the cooled and ready-made peppers into jars and close the lids. Store in the refrigerator.
7. Here is a simple recipe for sweet peppers, marinated for the winter, prepared without sterilization. You can also make rolls using it in a cold way - just dip the pepper in the almost cooled marinade and leave for a day.

Note: chopped peppers of different colors look very beautiful in a jar.

Whole pepper marinated with garlic and herbs

I really love and appreciate recipes with oil and garlic for pickled bell peppers for the winter. First, I’ll tell you how to cook whole peppers in liter jars.

Ingredients for one jar:

• 10-12 pcs. bell pepper;
• 4-5 pcs. garlic cloves;
• 50 ml vegetable oil;
• 1 PC. bay leaf;
• 4-5 pcs. allspice peas;
• 1 clove bud;
• Parsley, thyme - to taste;
• 0.5 tbsp. spoons of salt;
• 3 tbsp. spoons of sugar;
• 5 tbsp. spoons of vinegar (9%).

How to prepare:

1. Cut off the tops of the peppers, remove the seeds, and wash them. Divide the garlic into cloves and cut into slices. Wash the greens and chop them.
2. Pour oil into a frying pan and fry the whole pepper, covering with a lid, until it becomes soft.
3. Place peppers, chopped garlic and herbs, cloves, allspice, and bay leaves in sterilized jars in layers. Add sugar, salt and vinegar.
4. Boil water in a kettle and pour it over the vegetables in the jar. Immediately roll up the lids.
5. Shake the jars and roll them on the table so that the salt and sugar dissolve. Let's turn it over and wrap it up. After cooling, transfer to a cool place.

Recipes

There are a large number of recipes for cooking peppers on the grill. It can be stuffed, cooked whole or together with other vegetables.

Bell peppers with vegetables on skewers

To cook peppers on the grill on skewers, you can use one of the following recipes:

• Wash the pepper, dry it, cut it in half, remove the seeds. Peel the carrots and cut into quarters. Prepare the marinade: combine a glass of olive oil, 50 ml of apple cider vinegar, 0.5 tsp. paprika, dry chili pepper on the tip of a knife. Add pepper, carrots, and cherry tomatoes to the resulting marinade. Then thread onto skewers, observing the order. Grill on the grill, turning the skewers regularly.
• Wash and cut the eggplants and zucchini into slices, cut off the stems of the champignons (the mushrooms themselves can also be cut in half), cut the onion into rings 3-4 mm thick, cut the pepper into large cubes, cut the tomatoes into circles (instead of large ones, you can use cherry tomatoes and take them whole) . Prepare the marinade: chop the dill and parsley, add 50 ml of olive oil, 3 tbsp. lemon juice, spices and mustard to taste. Place all the vegetables in the marinade, stir well and marinate for 20-30 minutes. Thread the vegetables onto skewers and cook over smoldering coals at a height of about 25 cm so that they do not burn.
• You can bake peppers on the grill only with onion rings and young corn. Cut the pepper into 4 parts, cut the onion and corn into slices. After this, bake until the corn is ready, turning the skewers periodically. After cooking, sprinkle with lemon juice, add salt and sprinkle with spices.

The baked peppers are juicy, aromatic and very soft. You can serve it on skewers or remove the vegetables onto a portioned dish, which can be decorated with finely chopped herbs and lettuce.

Recipes for cooking vegetables on the grill

You can fry the peppers on the grill on the grill. In this case, there are also many delicious recipes:

• Stuffed peppers on the grill. It is stuffed with cabbage or meat filling. Peppers taste better with meat. One pepper requires about 50 g of filling, so the amount of ingredients for the dish is calculated based on the number of vegetables. Mix minced meat with egg, salt, add cilantro and spices to taste. Fill the peppers with the resulting filling. Wrap the top with foil. Cook for 40-50 minutes, turning constantly. The meat must be fully cooked. Therefore, before removing from the heat, you need to try the filling.
• Make baking sheets out of foil. Fold a long sheet of foil in half and make edges around the edges. Cut the pepper into rings and carrots into slices. Tomatoes in half rings, eggplants and zucchini in half rings. Grease everything with olive oil and add spices to taste. Transfer to baking sheets. Cover the top with foil. Grill until all vegetables are cooked.
• Pepper with chicken filling. For this recipe you will need 6-7 peppers. For the filling: 600 g of boiled chicken meat, half a glass of rice, 1 onion, 2 tbsp. sour cream, hard cheese, spices, vegetable oil, herbs. Make minced chicken fillet, add cooked rice, chopped onion, sour cream, spices and salt. Cut the pepper in half, remove the seeds, stuff. Grate the cheese on a fine grater, sprinkle vegetables on top. Cook directly on the grill or pre-wrap in foil.

Pepper on the grill
Vegetable barbecue side dish goes well with meat or fish. You can fry the peppers on the grill after preparing the kebab, so the vegetables will smell like meat. And then serve to the table along with kebabs. This delicious vegetable side dish will definitely please all guests. This is especially true if there are vegetarians among them.

Pepper in tomato sauce

And now I’ll share a recipe on how to make aromatic peppers in tomato sauce.

Ingredients (for 4 0.5 l jars):

• 1.5 kg of sweet pepper;
• 80 ml tomato sauce (any you like);
• 250 ml water;
• 60 ml vegetable oil;
• 50 ml vinegar (9%);
• 15 g salt;
• 50 g sugar;
• Bay leaf, black peppercorns - to taste.

How to prepare:

1. Wash the jars with soda and sterilize them over steam. Cook the lids in boiling water for 5 minutes.
2. We clean the peppers, remove the stems and seeds, wash them, and cut them into pieces.
3. Pour clean water into the pan, add vegetable oil, sugar, bay leaf, peppercorns, salt, vinegar. Add tomato sauce and stir.
4. Now add the sweet pepper. Heat to a boil, simmer covered for 10 minutes.
5. When hot, place the mixture into jars and screw on the lids. After steeping under a blanket, we transfer it to the cellar for storage.

Bell peppers marinated in oil

Consider a recipe for pickled peppers, cut into slices, cooked with butter and garlic.

Ingredients:

• 3 kg of bell pepper;
• 1/2 cup sugar:
• 50 g salt;
• 1/2 head of garlic;
• 250 ml vegetable oil;
• 250 ml vinegar (6%);
• Parsley, dill - to taste.

How to prepare:

1. We sterilize jars and lids. Let's discuss them.
2. Process the pepper and cut it into slices. Peel the garlic, wash it and chop it into small cubes. Wash the greens, dry them, cut them.
3. Place the peppers in a saucepan and add oil. Add vinegar, sugar, salt. Simmer covered for 20 minutes after it boils.
4. Five minutes before readiness, add garlic and herbs.

Place the peppers in jars and cover with metal lids. The workpiece is perfectly stored indoors.

Bell pepper for the winter

Canned peppers can be not only amazingly tasty, but also beautiful! Pay attention to the semi-sharp variety “bell” - it’s not a shame to serve it on the festive table. I offer a spicy version of the preparation with honey.

Ingredients for 1 liter jar:

• 10-12 pcs. bell peppers;
• 1 liter of water;
• 2-3 cloves of garlic;
• 1 tbsp. spoon of honey;
• 1 tbsp. spoon of sugar;
• 1 tbsp. spoon of salt;
• 2 tbsp. spoons of vinegar (9%);
• Spices - to taste and desire (bay leaf, peppercorns, clove buds, dill, parsley, basil, currant leaves).

How to prepare:

1. Bell peppers look beautiful whole. Therefore, we will simply cut out the stalk with the seeds and wash it inside and out. We will not cut into pieces.
2. Place greens, currant leaves, and other spices to taste on the bottom of sterilized jars. Then fill the container with peppers up to their shoulders.
3. Boil water in a saucepan, add sugar, salt, honey. Pour the marinade over the vegetables in the jars and cover with clean lids for 5 minutes.
4. Pour the water back into the pan, boil again and pour the pepper into the jars. Leave for 10 minutes.
5. Pour the liquid into the pan again and add vinegar. And pour chopped garlic into the jars. For the third time, boil the marinade, pour it into jars and roll it up with a key.

Let's turn it over and wrap it in a warm blanket. Let's wait until it cools down. An amazing bittersweet snack is ready! You can store such preservation in the pantry.

Note: this version uses vinegar, but you can replace the vinegar with lemon juice in the same amount. It will turn out even tastier and much healthier.

Hot pepper preparations for the winter

Hot peppers are used to add heat to a wide variety of dishes. It can be used all year round, but how to preserve this vegetable.

A simple solution would be to pickle the peppers in jars or other containers in which the mixture will be stored throughout the winter. Pickling hot peppers - recipes collected for your convenience.

How to salt hot peppers with herbs for the winter

The spicy vegetable can be prepared for the winter and later used as a seasoning for dishes. And as a snack, such a preparation will look great on the holiday table. To make hot peppers more tasty and rich in flavor for the winter, you can add peppermint leaves, dill, cilantro or celery. This recipe includes celery greens.

For those who like to diversify their winter diet with the help of preparations, we would like to offer other twist options: pickled red cabbage, salted champignons or grape leaves. You can easily find all these and many other recipes in our recipe book on the website.

Required ingredients:

• Hot pepper – 1 kilogram;
• Water – 3 liters;
• Salt – 250 grams;
• Bay leaves – 7 pieces;
• Garlic – 1 head;
• Celery – 150 grams.

Step-by-step cooking instructions:

1. Rinse the vegetables well;
2. In a suitable container, a large saucepan is better, put the prepared peppers, peeled garlic, celery, bay leaf;
3. In a separate container, you need to bring water to a boil, put salt in it, stir until dissolved and remove from heat, set aside to cool completely;
4. When the mixture has cooled, pour it over the prepared vegetables;
5. You need to put pressure on top of the mass; to do this, you need to put a large plate on the mass, and press it on top with something heavy, for example, a large jar of water;
6. The workpiece should stand under pressure for about 15 days, and it should be in a room; room temperature will shorten the salting time;
7. After the mixture is well salted, you can take the pulp out of it and put it into sterilized jars, you can sterilize it over steam or in the oven, the main thing is that the temperature regime is maintained correctly;
8. The remaining salt brine must be put on the stove and boiled, then this mixture must be poured into the mass;
9. All that remains is to close the workpiece with iron or nylon lids.

Salted peppers for the winter

For preparation, it is best to use a spicy green vegetable; it is more suitable for pickling and pickling. In a similar recipe, green peppers can be supplemented with celery greens. This combination makes the mixture more nutritious and healthy. Celery sets off the taste of a spicy vegetable quite well and becomes spicy.

Required ingredients:

• Hot pepper – 1 kilogram;
• Garlic – 5 cloves;
• Salt – 200 grams;
• Bay leaf - about 5 pieces;
• Celery – 100 grams;
• Water – 2.5 liters.

How to pickle hot peppers in jars for the winter

1. Wash and peel the garlic;
2. Wash the celery and place it in a container, it is best to take a large wide pan;
3. Wash the peppers, you don’t need to peel the pulp, you don’t even need to cut off the stalks, they will be salted well anyway, then put them in a container on top of the celery;
4. Now you need to place the peeled garlic and bay leaves in a container;
5. Now you need to prepare a mixture for pickling, bring the water to a boil, put salt in it, boil it a little and cool completely;
6. The cooled mixture must be poured over the fruits so that they are completely covered with the saline solution;
7. Place a plate on top, and place a large load on it, you need to leave the vegetables in this form for about 10-14 days, when the vegetables are salted they will change color from green to yellow;
8. The pulp itself needs to be put into jars, if the containers are not sterilized, then the twist will only need to be stored in the refrigerator, it will turn sour in a warm place, then pour the boiled saline solution over the fruits again, you can close the jars with lids and put them in a cool place.

Hot peppers for the winter

If you need to prepare a spicy vegetable, then you should definitely use this recipe. It is easy to prepare and does not require additional ingredients or unnecessary cooking elements. But despite its simplicity, this appetizer turns out very tasty and interesting. You can use vegetables of different colors for this recipe.

Required ingredients:

• Hot pepper – 1 kilogram;
• Table salt – 24 tablespoons;
• Water – 3 liters.

How to salt hot peppers

1. The peppers must be sorted, seeds and stalks removed, and a cut made along the tip of the fruit; the cut should be about 2 centimeters long. This is done so that the pulp is completely and evenly salted;
2. Now the fruits must be placed in a container in which they will be salted;
3. Now is the time to prepare the solution itself in which the fruits will be salted, for it you need to boil 1 liter of water, add 8 tablespoons of salt to it and wait until the salt dissolves, if sediment has formed at the bottom of the pan, then the mixture must be filtered through several layers of clean gauze;
4. Hot brine must be poured into the previously prepared mass; the liquid must be hot;
5. Now it’s worth putting pressure on the mass, but it is important to ensure that the pulp is completely covered with salt liquid;
6. The mixture is left in the room for 72 hours;
7. After this, drain the mixture, and from the same amount of water and salt, prepare a brine and pour in the pulp again;
8. Again, we put the pulp under pressure and keep it for another 5 days;
9. After this, you need to drain the liquid from it and prepare a new brine from the remaining water and salt;
10. Remove the pulp from the mass, transfer it to sterilized jars and fill with new brine, now you can close the twists and put them away for storage.

Pickled bell peppers in 15 minutes

As you can see, there are many finger-licking options for pickled peppers for the winter. Recipes with photos will also help you make a snack very quickly - literally in 15 minutes.

Ingredients:

• 500 g peeled bell pepper;
• 4 cloves of garlic;
• 3 tbsp. spoons of vegetable oil;
• 1 tbsp. spoon of salt;
• 4 tbsp. spoons of granulated sugar;
• 1 liter of water;
• 4 tbsp. spoons of vinegar (9%);
• Parsley, dill - to taste;
• 1 PC. bay leaf;
• 5-6 pcs. black peppercorns.

How to prepare:

1. Fill jars and plastic lids with boiling water and leave to sterilize for a few minutes.
2. Place a bowl of water on the stove, pour sugar, salt, seasonings into it, and pour in vinegar.
3. In the meantime, cut the pepper: clean it from the insides, rinse it, cut it into several pieces lengthwise.
4. After the marinade boils, add pepper and simmer over low heat for 5 minutes. Turn off the heat and leave to brew for another five minutes.
5. During this time, chop the garlic and herbs. Throw them into a pan with pepper, add vegetable oil. Mix.

Place the instant peppers in a jar and cover with a plastic lid. After cooling, put it in the refrigerator.

Pickled hot peppers for the winter will lick your fingers - 5 recipes for bitter capsicums

Probably, Columbus's discovery of America pales in comparison to his discovery of hot spices, which he first brought from there, revolutionizing taste in cooking.

But be careful: such hot red pepper is included in warming ointments like “Finalgona”, and woe to you if, when making preparations from this pepper for the winter, you end up with even the smallest wounds on your hands. Or you might decide to rub your eyes with these hands. Or scratch your nose. An unforgettable experience awaits you inside!

So it’s better to work by protecting your hands, and after work, wash them thoroughly with soap and wipe with vegetable oil - it will remove any remaining stinging particles.

Pickled hot peppers - a recipe for making capsicums for the winter

The set of products is designed for 3 liter jars of pepper. Or 6 half-liters - whichever is more convenient for you.

Use rock salt. Finely ground “Extra” removes all useful microelements; it is naked NaCl, which has zero benefit. In addition, “Extroy” can easily oversalt any product; its salinity is 1.5 times higher than rock salt.

The use of rock salt, but iodized salt, softens the flesh of the peppers and makes it slippery.

If, in addition to horseradish root, leaves are also used, after thoroughly washing them, you should also douse them with additional boiling water. The leaves are placed at the bottom of the jar, under the pepper.

What you will need:

• Hot pepper in an amount sufficient for 1 three-liter jar not to the top (use it as a measure);
• 3 liters of water;
• rock salt, non-iodized, 3 level tablespoons;
• Table vinegar 9% - 3 tablespoons;
• Sugar 3 tablespoons;
• Spices (optional): 6-9 cloves of garlic, cherry and currant leaves, dill with “umbrellas”, sweet peas, cloves, horseradish root (you can also use leaves).

Preparation:

1. Rinse the pods with a “shower” rinse and dry.

2. Wash jars with lids with soda and sterilize. For every two jars, it is better to prepare three lids - in case one gets skewed when sealing.

3. Boil the future marinade with salt and sugar.

4. Place pods and spices in sterilized jars.

In this case, it is better not to grate the horseradish root or grind it in any other way, but simply scrape it with a knife, peeling it and keeping it whole. Place 1 small horseradish root on the jar.

5. Boiling marinade is poured into preheated jars. Hold for 5 minutes. Pour back into the pan, boil again, pour again. Repeat the operation 3-4 times.

6. Add vinegar to the jars, after sealing, turn over several times to distribute the vinegar evenly, wrap in a blanket, and leave for 12 hours.

Recipe for bitter capsicums for the winter - you'll lick your fingers

Pepper has minimal heat treatment and minimal sterilization, which is why thorough washing of all its components is so important.

After the second boiling of the water, when it turns into a marinade as a result of adding salt, sugar and spices, you should also not boil all the ingredients in the marinade for too long, and be sure to cover the pan with a lid - otherwise the vinegar will partially evaporate, and the garlic will lose its taste and pungency.

The components of this recipe are given for a 1 liter jar:

If necessary, multiply the amount of all ingredients by the volume you need. hot pepper, red or green) - up to 100 g;

• allspice - 3 peas;
• granulated sugar - 2 table. spoons;
• salt - 1 table. spoon without slide;
• 9% vinegar - 50 g;
• 1 liter of water;
• garlic – 1-2 cloves.

Pepper preparation technology:

1. Wash the peppers thoroughly and carefully.

2. Place in any glass container with a volume of up to a liter and fill with boiling water.

3.After 15 minutes. pour the water back into the container where it was boiled, add salt, sugar, peppercorns and peeled garlic cloves.

4. Boil for 5-7 minutes, pour in vinegar and pour the prepared marinade over the peppers previously placed in the jar.

5. Pour boiling water over the sealing lid, screw it on, turn the jars over and leave them under the blanket until they have cooled completely.

We prepare hot peppers for the winter without sterilization:

In this recipe, only part of the stalk and stem is cut off - the seeds remain in the “body” of the pepper. And of all the variety of spices, perhaps the most modest of them is used - bay leaf.

This is a classic recipe without any extraneous flavors, preserving the bitter-hot taste of chili pepper to the maximum extent.

Compound:

• 3-liter slightly incomplete jar (like a measuring stick) of chili peppers, filled to the top
• 3 tablespoons coarse salt
• 9 tablespoons sugar
• 6-8 medium laurel leaves
• vinegar 70% at the rate of 1 incomplete teaspoon per jar of peppers (for a liter jar - full, but not to the brim)
• 3 liter jars. Or 4 x 0.75 liters. Or 6 x 0.5 liters.

How to cook:

1. Cut off the very tip with the stalk without touching the seeds. The body of the pepper is only cut lengthwise by 2-3 cm.

2. Peppers “standing up” are placed in jars.

3. Cook the marinade, stirring only sugar and salt in it for now.

4. Pour the marinade from the boiling point into jars, cover the jars with lids, and allow to cool slightly (5-6 minutes).

5. Drain the marinade from the jars back into the pan, throw in the bay leaf, and bring to a boil again.

6. Meanwhile, vinegar is poured into the jars.

7. The marinade, boiled for 2-3 minutes with a bay leaf, is again poured into jars with pepper, rolled up and placed upside down until completely cooled, covered with something warm (a fur coat, a blanket).

How to salt hot peppers for the winter? Step by step recipe

Salted pepper does not have such a piquant taste as pickled pepper, but it retains its natural aroma as much as possible. For this method of preparation, it is better to take a mixture of peppers of different colors: green, red, white, orange. The hottest ones are usually bright red and orange.

They are added to the pickling composition in a ratio of approximately 1: 1 (except for hot red or orange - they are taken at the rate of 1-2 peppers per jar. Gourmets and simply amateurs can eat salted ready-made peppers from such a preparation “alive” in winter, without diluting them in any way. True, first you need to soak it a little in fresh warm water - because salting is still carried out in a supersaturated salt solution.

If you have stomach problems, then pickles are simply used to season dishes, giving them additional piquancy.

In particular, you cannot do without such pepper when preparing the classic Georgian soup kharcho.

Light green or white Dungan pepper or tsitsak are usually used as mild peppers.

Ingredients:

• 2-3 kilograms of peppers of all types
• water – 3 liters
• 1 raw egg as an indicator of salinity
• Salt until the egg floats
• Sugar – 3 tablespoons

The water for this method of preserving peppers is not boiled - as a last resort, the salt is diluted in water at 38-40⁰C for better solubility of the salt. Sugar is dissolved first. Salt is added to the water until the raw egg stops sinking and floats.

An incision in the pepper or piercing it with a fork is done because the peppers have a very strong and thick skin, through which the cold solution simply will not penetrate.

Preparation:

1. Peppers are cut lengthwise or pierced with a fork.

2. Several cuts or punctures are made in the red pepper.

3. First dilute sugar in a saucepan with warm water, and then begin to dissolve salt, loading it with tablespoons and periodically checking the raw egg for floatability.

When it floats, the salt solution, or brine, is ready.

4. Place the peppers vertically in cleanly washed jars (you don’t need to sterilize them; salt itself acts as a powerful preservative). For every 8-12 white and green peppers - 1-2 bright red ones.

5. Cover with lids and leave for 3-4 hours. During this time, the brine will penetrate through cuts or punctures, and its level in the jars will drop by 1.5-2 cm due to this. Add the missing brine.

6. Then the jars can be tightly rolled up and stored in a cool place.

Hot pickled peppers for the winter - a simple recipe

The difference between this type of pickled hot pepper is the presence of vegetable oil in the recipe. At the same time, there is an interesting taste effect from the time of introducing the oil into the marinade: when adding it to boiling water, without salt, sugar and spices, the taste of the pickled pepper turns out to be harsh, without flavor nuances, and more pungent.

If the oil is added to a marinade that has already been boiled with spices and vinegar, or directly to peppers placed in jars, then it develops delicate flavor shades.

To prepare these pickled hot peppers you will need:

• Hot red pepper – 2 kg;
• Garlic – 6-8 cloves;
• Vegetable oil – 2 tablespoons;
• Allspice peas – 5-6 pcs;
• Bay leaf 4-5 medium-sized leaves;
• Rock salt – 3 tables. heaped spoons;
• Sugar – 5 tablespoons;
• Coriander (crush into large pieces) – 1 teaspoon;
• Vinegar 9% - 70 ml.
• Water 3 liters

Preparation:

1. Rinse the pepper thoroughly under running cold water.

2. Separate the peppers by cutting off the thick top part with the stem, scraping out the seeds and cutting the peppers in half lengthwise.

3. Put water on the fire, boil it and add salt, sugar, allspice, bay leaf and coriander.

Cook over low heat for 10 minutes.

4. Cut the peppers, put them in jars, pour boiling marinade, hold in it for about 10 minutes, pour the marinade back into the pan, quickly bring to a boil and add vinegar and vegetable oil.

5. Refill the peppers in the jars, screw on the lids, and leave to cool under the blanket to room temperature.

Video recipe for pickling capsicums for the winter

For those who don’t like to read, I suggest watching the recipe for making hot peppers in video format, which also describes the entire cooking process in detail. Enjoy watching!

Conclusion

One can really only sympathize with ulcer sufferers and other gastrointestinal sufferers: they are deprived of a whole universe of taste sensations that the addition of this fiery, passionate vegetable to fish, meat and vegetables can provide. “Passionate” was not used by chance - hot chili pepper and its fellows of all varieties are an excellent aphrodisiac - a substance that increases libido in both men and women. In addition, it contains endorphins, hormones of joy.

And about the ulcers... one of the heroes of the novel “The Dead Zone” by S. King, the sheriff of a small town, said: “I can’t have Chili. An ulcer, you know. But sometimes I go to old Manuel’s trattoria, order a full bowl and... Yes, my ulcer throws me a tantrum, but I just send it!”

We wish you not to get sick. And enjoy life – including through eating pickled hot peppers.

Recipe "Dungan"

Many people love hot Dungan peppers - fried, stewed, stuffed. Let's marinate it today! The appetizer is moderately hot, spicy, and perfectly complements various dishes.

Ingredients (for two 1 liter jars):

• 1 kg Dungan pepper (long green pods);
• 8 cloves of garlic;
• 1 liter of water;
• 250 ml vegetable oil;
• 4 tbsp. spoons of sugar;
• 1 tbsp. spoon of salt;
• 250 ml vinegar (9%);
• 10-15 pcs. black peppercorns;
• 1-2 pcs. bay leaf.

How to prepare:

1. Cut off the tops of the peppers, remove the seeds, and wash. Next, cut them in half lengthwise or leave them whole.
2. Peel the garlic, wash it, cut it into slices. Wash the bay leaf and let it dry.
3. We sterilize containers for preservation in any convenient way.
4. Bring the water in the pan to a boil. Add sugar, salt, bay leaf, black peppercorns, oil and vinegar. Then add half the total amount of garlic.
5. Reduce heat and add Dungan pepper. Simmer for five minutes.
6. Place the remaining garlic and spices (peppercorns, bay leaves) removed from the marinade using a slotted spoon at the bottom of the jars. Then fill the jar tightly with hot pepper. Pour in the hot marinade.

Seal with lids, turn over, wrap. After cooling, the fiery snack can be served or hidden for storage.

What is Dungan pepper and how can it be used?

Anyone who has been to Uzbekistan, Kyrgyzstan and Kazakhstan has probably come across a strangely corrugated green vegetable in the markets.
This is a relatively new variety of hot pepper, whose name is Dungan. This product has already gained popularity among the people, and this happened not only due to its exquisite taste, but also because of its low cost. Let's look at how to use Dungan pepper and what it is.

Characteristics of Dungan pepper

This vegetable inherited its name from the name of the people who grow it. The Dungans are an ethnic group that migrated from China to Kyrgyzstan, southern Kazakhstan and Uzbekistan after the defeat in the Yihetuan Uprising of 1989-1901 . It is in this area that a new type of hot pepper is now grown.

Dungan pepper is easy to distinguish from other bitter varieties by its appearance. It is smaller than the palm of your hand, bright green in color and has folds like an accordion.

Dungan pepper is grown in the same way as ordinary bitter pepper. At the end of February - beginning of March, seeds are planted for seedlings, after about 10 days the first shoots appear.

It is better to use separate cups for planting. Several seeds should be planted in each of them in order to select a stronger sprout after germination and remove the rest.

Attention ! Lighting is extremely important for this vegetable, so it is better for the seedlings to stand on the sunny side - the best option for this would be the south side of the apartment.

Seedlings are transplanted into open ground 50-70 days after sowing the seeds, approximately in the second or third ten days of May. Seedlings are planted in the ground at a distance of 35 cm between bushes and 50 cm between rows. By mid-July, pepper bushes will delight you with the first fruits and will continue to bear fruit until mid-October.

Important ! It is not recommended to plant hot peppers near sweet ones, as the latter may acquire a bitter taste.

Composition and properties

Dungan pepper is a type of hot pepper, but with a milder flavor than regular pepper.

According to the degree of pungency, the vegetable is divided into:

The weak-burning species is slightly different from the other two types in shape: it is shorter and somewhat thicker than its counterparts.

Dungan pepper is very aromatic, which makes it significantly different from ordinary hot pepper. It is also distinguished by a meatier structure, which allows you to prepare not only salads and sauces, but also individual independent dishes.

Culinary tricks

Dungan cuisine is unique and interesting. It is an independent direction of oriental cuisine and is divided into three categories: everyday, festive and ritual.

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Pepper occupies a special place in the national cuisine, from which the Dungans prepare many delicious and varied dishes. It is canned for the winter, pickled, added to salads and sauces, first and second courses, fried with meat in batter. This vegetable can be frozen for the winter and dried.

We invite you to familiarize yourself with some recipes for dishes made from this amazing vegetable.

Important ! It is best to work with the product while preparing dishes using disposable gloves.

Dungan stuffed peppers in batter

This unusual dish will definitely not leave you indifferent. To prepare you will need:

1. Dungan pepper – 6-8 pcs.
2. Minced meat - 300 g.
3. Chicken egg – 2 pcs.
4. Flour – 2 tbsp. spoons.
5. Ground coriander – 0.5 tsp.
6. Garlic – 2 cloves.
7. Salt to taste.
8. Vegetable oil for frying.

First, cut the product lengthwise and remove the seeds.

Then the minced meat is prepared. Pour ground coriander into the twisted meat and squeeze out the garlic, add salt to taste.

After the filling is ready, fill each half of the pepper with minced meat, pressing it down a little and distributing it evenly along its entire length.

The next step is preparing the batter. To do this, take the eggs and beat them a little along with a pinch of salt and flour. Bring the batter to a homogeneous consistency - so that there are no undissolved lumps in it.

The dish is almost ready. Now all that remains is to dip the stuffed halves of the prepared vegetable in batter and fry on both sides in vegetable oil. First fry the minced side of the pepper and then turn it over. Dungan stuffed peppers are ready.

This dish is best served with vegetables and bread.

Marinated Dungan pepper

This recipe is suitable for spicy lovers. Pickled peppers will add their piquancy to any side dish or meat.

To prepare you will need:

1. Dungan pepper – 1 kg.
2. Garlic – 8 cloves.
3. Water – 1 l.
4. Vegetable oil – 250 ml.
5. Sugar – 4 tbsp. l.
6. Salt – 1 tbsp. l.
7. Vinegar 9% - 250 ml.
8. Black pepper (peas) – 10-15 pcs.
9. Bay leaf – 1-2 pcs.

All ingredients are designed for two liter jars.

We clean the pepper from tails and seeds. We remove the seeds without damaging the integrity of the product. If you can’t keep it whole, you can cut it lengthwise.

Prepare the marinade. Boil the required amount of water and add sugar, salt, black pepper, bay leaf, vegetable oil, 4 cloves of garlic. Bring the mixture to a boil.

Simultaneously with preparing the marinade, sterilize the jars. You can sterilize in any usual way: steam, or pour boiling water over the jars.

When the marinade boils, reduce the heat and place the pepper in the boiling solution. After that, time it for five minutes and simmer. At the end of the process, add vinegar.

Place the remaining garlic evenly into sterilized jars. After the mixture has been stewed a little in the marinade, use a slotted spoon to place it in the jars and pour in the hot marinade. Roll up the lids, carefully turn the jar upside down and wrap it in a warm blanket. In this state, the canned dish should be left until it cools completely.

It is better to store this spicy Dungan vegetable snack in the basement or refrigerator.

Dungan pepper for the winter

This recipe is similar to the pickled pepper recipe, but here we use tomato juice instead of marinade.

To prepare you will need the following ingredients:

1. Dungan pepper - 10-15 pcs.
2. Tomatoes - 3 kg.
3. Garlic – 3-4 cloves.
4. Black pepper (peas) – 10 pcs.
5. Salt – 2 tbsp.
6. Sugar – 3 tbsp.
7. Dill sprig with umbrella - 1 pc.
8. Horseradish leaf – 1 pc.
9. Vinegar – 1 tsp.

All of the ingredients listed are for one two-liter jar.

First, prepare the tomato juice. Grind the washed and stemmed tomatoes in a meat grinder. Pour the resulting mixture into a non-stick pan and place over medium heat until it boils.

Next, wash and dry the peppers. There is no need to peel this vegetable from its seeds.

When the tomato juice boils, leave it to simmer over low heat for 10-15 minutes.

At this time, we prepare the jars - wash and sterilize them in any way convenient for you.

Then dip the Dungan pepper into the tomato juice and bring the resulting mixture to a boil.

Place a horseradish leaf, an umbrella of dill, salt, sugar, pepper, black peas and garlic at the bottom of a sterilized jar. Fill 2/3 with Dungan pepper and add tomato. At the end, pour vinegar into the jar and roll up the lids.

Turn the finished jars upside down, cover with a blanket and leave in this form until completely cooled.

Storage Features

Like all vegetables, Dungan pepper cannot remain fresh, aromatic and healthy for a long time. Therefore, there are various ways to store it. Some of them are listed above: pickling and canning.

You can also freeze . First, remove the seeds from the vegetable and cut it into pieces. Another storage method is drying. Peppers can be dried using an electric vegetable dryer or in the sun.

Vegetables preserved in this way can be used to prepare spices or sauces.

Benefits and harms

Before talking about contraindications for use, let us note its positive qualities.

Thanks to capsaicin, pepper has the following beneficial properties for the human body:

• reduces the risk of tumor diseases;
• reduces sugar content in the body;
• prevents inflammatory processes;
• acts as an anesthetic and antiseptic.

Dungan pepper is rich in vitamins C, A and B vitamins, as well as elements such as iron, potassium and magnesium.

Contraindications for eating pepper

With all its positive qualities, the vegetable should be used with caution by people with cardiovascular diseases.

It is strictly forbidden to eat Dungan pepper for diseases such as:

• vascular atherosclerosis;
• gastritis;
• kidney diseases;
• liver pathology;
• stomach ulcer.

An allergic reaction may also develop. It manifests itself as a sharp redness of the skin of the face. No treatment is required if an allergy occurs - just exclude this product from your diet.

Results

Dungan hot pepper is a unique vegetable from which you can prepare many varied, colorful dishes of traditional Asian cuisine. It is used to make seasonings, preserves, marinades, stuffed dishes and salads, independent dishes and much more.

When eating Dungan vegetables, remember that only a moderate amount will be beneficial. In addition, in some cases its addition to the diet is contraindicated.

Jalapeño

Also a suitable option for spicy lovers. Be careful with the spices so that the jalapeño pepper retains its nutrients to the maximum.

Ingredients:

• 20 pcs. jalapeno pepper;
• 300 ml of clean water;
• 280 ml of vinegar (6%) – can be wine or apple;
• 5 tbsp. spoons of granulated sugar;
• 3 tbsp. spoons of salt;
• 3-4 cloves of garlic.

How to prepare:

1. Sterilize the jars over steam, cook the lids in boiling water for 5 minutes.
2. Cut off the tails of the peppers and remove the seeds. We wash the peppercorns and cut them into rings.
3. Peel the garlic and cut the cloves in half lengthwise.
4. Pour filtered water into the pan. Add sugar, salt, garlic, vinegar. Stir, bring to a boil and turn off.
5. Dip the pepper rings into the marinade and cover with a lid. Let it brew for 15 minutes.

Using a slotted spoon, transfer the peppercorns into jars, pour in the marinade and roll up the lids. Let cool upside down under a warm blanket.