TOP 14 easy recipes for making pickled chili peppers for the winter

TOP 14 easy recipes for making pickled chili peppers for the winter

Chili pepper is one of the most popular condiments. It is used fresh, dried, cooked. Chili peppers are often used in cooking when pickled. Such a product becomes an excellent appetizer, suitable for first and second courses, including meat. In addition, peppers are stored for a long time, and if properly prepared, almost all harmful microorganisms are destroyed. There are many recipes for every taste.

Features of pickling chili peppers for the winter

Salt and sugar are among the obligatory ingredients for pickling; vinegar, garlic, and various herbs are also often added. The main task is to ensure that the brine has increased acidity. Do not forget that you can only take pepper with gloves. Also, do not touch your face while cooking.

Preparation of basic ingredients and containers

Peppers must meet the following requirements:

  • uniform red color;
  • without red spots;
  • elastic;
  • no cracks;
  • the tails are not dry.

All peppers are washed. Usually rolled without tails and seeds, but if you decide to leave the stalks, then pierce the fruit on top. Check the jars for cracks, rinse.

Sterilization is mandatory, for example by steam, in the oven.

How to pickle chili peppers for the winter?

There are different pickling recipes - simple and quite complex. In addition to the basic ingredients, many others are used.

Simple and quick recipe

The easiest way is without cooking vegetables. You will need:

  • peppers - 200 grams;
  • 200 milliliters of table vinegar;
  • 150 grams of sugar.

Use pods without tails. Pour sugar into jars, put pepper on top, on top of it - the remaining sugar. Pour in vinegar, close with a metal lid. Shake the jar gently to dissolve the sugar in the marinade.

Spice option

The chili pepper for this recipe will be both savory, but soft, so many will like it. Ingredients per liter jar:

  • 350 grams of peppers;
  • garlic (1 piece);
  • cilantro, dill, mint;
  • vinegar;
  • salt;
  • sugar;
  • coriander, ground pepper, cloves, bay leaf.

Remove the stems from the greens. The stalk does not need to be cut off. Pour the pods with boiling water for 5 minutes, when cool, repeat several times until the peppers are soft. During this time, boil the rest of the ingredients and keep on fire for 15 minutes. Pour vinegar, leave to infuse. Put the herbs and spices on the bottom of the jars, pepper on them, pour the marinade on top.

With butter

This recipe is distinguished by the absence of vinegar, but the oil creates good conditions for preservation and softens the pungency of the main component. You will need:

  • a kilogram of peppers;
  • 3 cloves of garlic;
  • mint;
  • 200 grams of salt;
  • half a liter of vegetable oil.

Put chopped peppers, garlic and mint in a plate. The chunks of garlic should not be too small. Salt, transfer to a sieve or colander, and leave for 24 hours to remove unnecessary liquid. Then transfer to a jar, tamp, fill with oil so that the mixture is covered with it.

With honey and apple cider vinegar

Another unusual recipe. Ingredients needed:

  • a kilogram of pepper;
  • 2 cloves of garlic;
  • half a liter of table and apple cider vinegar;
  • 5 tablespoons of honey.

Mix the vinegar, dilute the honey with the resulting marinade. Put the garlic in a jar, then all the pepper, then pour the mixture.

In Georgian

Traditionally, green peppers are used in the recipe as they have thin skins, as well as pieces of corn for their yellow color. The entire list of ingredients is as follows:

  • 3 kilograms of peppers;
  • 3 liters of water;
  • 100 grams of salt;
  • 150 grams of corn leaves and stigmas;
  • 150 grams of vodka.

Cut off the pods' tails, make a longitudinal cut. Then leave it to fall for three days. For salting, it is better to take a bottle from under the water, cut to the length of the hanger. Layer peppers and corn alternately on it. Pour boiled water with salt. Cover tightly, press down, leave at room temperature for 2 weeks. Then transfer the peppers to a glass jar and fill with vodka.

In wine vinegar

Thanks to him, the peppers acquire an unusual aroma. Ingredients:

  • half a liter of water;
  • half a tablespoon of salt and vinegar;
  • a tablespoon of sugar;
  • 3 cloves of garlic;
  • thyme, rosemary, coriander, paprika;
  • allspice and black peppercorns.

Boil water with peppers, salt, sugar, garlic, black and allspice. Top up with vinegar, keep on high heat for a couple of minutes. Insist for a quarter of an hour, then put the peppers in a jar, add the rest of the spices and cover with marinade.

With honey and mustard

The recipe produces an interesting combination of honey and mustard. Ingredients:

  • Chile;
  • natural honey;
  • mustard, allspice, bay leaf;
  • fruit vinegar.

Mix honey with vinegar, leave for 20 minutes. Put spices in jars, then pepper, fill with marinade. Shake it up.

With Mexican onions

A very sharp option. Required components:

  • 15 pods of jalapeno and fresno peppers;
  • garlic;
  • bulbs;
  • Bay leaf;
  • dried oregano;
  • salt;
  • sugar;
  • vinegar;
  • seasonings.

Add bay leaf, salt, sugar to boiling water. After a quarter of an hour, pour in the vinegar. Pour the marinade over the onion, garlic and chili mixture. Leave it on for a week.

In korean

Another sharp option. Components:

  • 3-4 peppers;
  • garlic;
  • vegetable oil;
  • spice;
  • sugar;
  • salt.

Combine the pods and spices. Fry the mashed garlic in oil for a minute, add the mixture obtained before. Can be served directly to the table or rolled up in jars.

Chile, whole pickled

A very quick and easy recipe. You will need:

  • a kilogram of peppers in pods;
  • vinegar;
  • salt;
  • sugar;
  • Bay leaf;
  • spices to taste.

Keep water with sugar, salt and spices on low heat for 5 minutes, stirring occasionally. Add bay leaves and vinegar later. Pour the hot marinade over the vegetables.

Chili adjika

Like most Caucasian recipes, the dish turns out to be very spicy. Components:

  • a kilogram of peppers;
  • head of garlic;
  • 50 milliliters of vinegar;
  • vegetable oil;
  • 1 tablespoon of suneli hops and coriander;
  • 120 grams of salt.

Combine chopped pods and garlic. Add the rest of the ingredients and transfer to the jars. Fill with oil.

Caucasian recipe

Also a spicy and interesting recipe. Ingredients:

  • 8 peppers;
  • cilantro, dill, mint, coriander, cloves, bay leaf;
  • garlic - one piece;
  • salt, sugar;
  • vinegar;
  • allspice and black pepper.

All ingredients need to be boiled in water, then pour vinegar. Strain the water, put herbs, spices, then pepper in a jar. Pour in the marinade.

Pepper stuffed with aromatic anchovies

This recipe comes from Italy, where a variety of seafood is often used. You will need the following ingredients:

  • 2 kilograms of peppers;
  • one and a half kilograms of salted anchovies;
  • 50 grams of capers;
  • one and a half liters of water, vinegar and vegetable oil.

Boil the peppers with water and vinegar. Remove and dry after 3 minutes. Rinse the anchovies, remove the heads, entrails, bones. Stuff the peppers with them. Put in jars, pour oil.

Green adjika

A rather unusual in appearance and taste version of adjika. You will need:

  • 7 peppers;
  • garlic;
  • celery;
  • parsley, cilantro, dill, coriander;
  • salt.

Dry the peppers in a newspaper or towel for several days. Then spin the pods and herbs with salt through a meat grinder or blender. Stir, leave to brew.

Storage rules for the finished product

Store peppers in a cool place, refrigerator or cellar. Avoid direct sunlight. You can store it for a very long time, up to 3 years. Make sure that the covers are not rusty.


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