How to preserve hot peppers for the winter

  • Shelf life: 3 months
  • Shelf life: 3 months
  • Shelf life in the refrigerator: 1 month
  • Freezer life: 12 months

Storage conditions:
In the refrigerator at a temperature of +2 to +6 ° C

  • 3. How to store hot peppers
  • 4. How to store bell peppers in the cellar
  • Pepper was written about in Sanskrit more than 3000 years ago in Indian literature. Alexander the Great was the first to see this vegetable in North India. Interestingly, there are more than 1,500 types of pepper. In the Middle Ages, long pepper was most valued in Europe. It was more popular than black and white. Marcus Aurelius, who was emperor in 176 AD, even decided to impose a duty on this product. And thus, Alexandria began to prosper. When pepper began to conquer the Mediterranean, it became even more popular. In addition to using this vegetable as a spice, people have adapted it as a medicine.

    Pepper contains vitamins, as well as a lot of carotene, mainly in yellow and red varieties. Sweet pepper is used to treat various vitamin deficiencies. Since this vegetable is not only tasty, but also healthy, it will be correct to know the shelf life of pepper. The large fruits of the broad red pepper are used in medicine. Rheumatism, myositis and sciatica are treated with hot pepper tincture. It is also used for gout to relieve pain and provide distraction. Hot varieties of this vegetable have a bactericidal effect. Red pepper tinctures are widely used in cosmetology. Together with burdock oil, they help prevent hair loss and make it thicker.

    How to choose peppers for storage

    Hot peppers can be stored fresh in a cool place for up to several months . To preserve this vegetable at home for a longer period, use the following storage methods:

    Regardless of which option for preserving the beneficial properties of the product is chosen, the fruits for storage are selected in the same way. They must be ripe and without external defects (dents, cracks, rot).

    It is preferable to take a mid- or late-ripening vegetable variety for harvesting . Fleshy, thick-walled pepper varieties are more suitable for freezing and canning, while thin-walled varieties are more suitable for drying.

    For example, the fruits of the varieties Burning Bouquet, Dragon's Tongue, Indian Elephant, Astrakhan 147, Chili are recommended for drying, and the varieties Miracle of Moscow, Ogonyok, Vizier and Double Abundance are recommended for freezing and canning.


    Dried pepper does not lose its pungency and pungency. Dried fruits can be stored for up to several years .

    On air

    You can air dry hot peppers either in pieces or whole . Housewives often prefer to dry peppers without damaging the integrity of the fruit. Peppers are collected in bunches, tied with twine or threads by the stalk and hung to dry in a cool, dry, ventilated place.

    Drying takes about 1-2 weeks . Bundles are subsequently used not only for culinary purposes, but also as interior decoration for the kitchen or home.

    Attention! When drying, the fruits should not be exposed to direct sunlight. Their intensity is difficult to control; they can “wither” the pulp too quickly and spoil the product.

    In the oven

    Hot peppers dry faster in the oven than in air. The whole process takes from 2.5 to 5 hours.

    To dry the pepper, preheat the oven to 40-50°C . Cover the baking sheet with parchment paper and place clean fruits (whole or cut) on top. They are turned over every 30 minutes to ensure even drying.

    Attention! When working with hot peppers, it is advisable to use gloves. To avoid getting pepper on your mucous membranes, do not touch them with your hands. After handling fruits, wash your hands thoroughly with soap.

    In an electric dryer

    In an electric dryer, peppers will dry out faster than in an oven. Depending on the drying power and the thickness of the fruit walls, a product ready for storage can be obtained within 1-2 hours.

    Peppercorns, whole or in pieces, are laid out on drying tiers , then the device is plugged into the mains. The tiers are swapped every 15 minutes. Dry pods are placed in a glass jar.

    One of the common ways to store dried pepper is to grind it into powder (twist it in a meat grinder), put the ground mass in a sterile glass jar and put it in a dry place (optionally in the refrigerator).

    Attention! The ground mixture will retain its pungency for about a year, and after that the burning taste will begin to disappear. It is not advisable to store the mixture longer - the taste will deteriorate.

    How to dry chili peppers

    Method one: sun drying

    Sort the collected chili peppers, set the damaged ones aside, and scatter the rest in a layer of no more than 10 cm on a burlap sack or wire rack to dry. High-quality drying is obtained if it is done in the sun. If there is not much pepper, then it can be laid out on the windowsill or on the balcony. To prevent dust from falling on it, cover it with gauze or a thin cloth.

    After about 1–2 weeks, the pepper will be completely ready for storage.

    Method two: oven drying

    In rainy or damp weather, peppers are dried in a special dryer or oven. Wash the fruits and dry thoroughly from moisture. Place on a wire rack and place in an oven preheated to 50–55°. The oven door should be slightly open at this time so that air circulation is not disrupted.

    Chili peppers can be dried either whole or cut into pieces. In the second case, wash the fruits and cut off the stalk. Then cut the pepper in half and remove the seeds. Place the chopped peppers on a baking sheet lined with parchment and place in the oven. The pepper should spend several hours in the oven.


    Unlike drying, in which the pungent pods are often processed whole, when freezing the fruits are usually crushed . They are cut so that the size and shape are suitable for cooking.

    Some housewives remove the seeds from the fruit when freezing hot peppers.

    Reference. The hotness of hot peppers comes from the alkaloid capsaicin contained in the fruit. Most of it is in the seeds, inner walls and peel of the fruit - these parts are the hottest.

    But there are those who prefer to preserve the sources of pungent taste and freeze the vegetable, cutting it along with the seeds.

    The sliced ​​fruits are placed on the tray in a loose layer, avoiding touching the slices . After a few hours, when the vegetable is frozen, the slices are transferred to a plastic bag or containers and stored in the freezer. Before freezing, shake the bag(s) to separate the pieces from each other.

    At a storage temperature of minus 18-22°C (optimal mode), the vegetable can be stored for up to six months without any problems.

    Uses frozen product in the preparation of soups (borscht, kharcho), stews, goulash, stewing and for preparing savory sauces.


    There are many ways to preserve hot peppers . Pepper rolls can be stored for up to one to two years in a cool place. Let's dwell on the most favorite recipes among gourmets.

    With vinegar and honey

    Hot peppers are washed and placed tightly in a sterile liter jar . Fill with boiling marinade to the top, roll under a metal lid, turn upside down and cover with a “fur coat” until it cools.

    Composition of the marinade:

    • 5 tbsp. l. honey;
    • 3 tbsp. l. salt;
    • 400 g vinegar (9%);
    • 1 bay leaf;
    • 5 black peppercorns.

    With oil and vinegar

    The preparation technology is standard : clean, dried fruits are compacted into a sterile glass jar. A few cloves of garlic are also added there. Everything is poured with boiling marinade and rolled under the lid.

    Mix for marinade:

    • 200 g vegetable oil (refined, deodorized);
    • 250 g water;
    • 200 g sugar;
    • 1 tbsp. (with top) salt;
    • 200 g vinegar (9%).

    Advice. As additional ingredients for marinating, you can add dry spices, coriander, fresh parsley or celery to the recipe at your discretion.

    In Georgian

    To prepare the dish you will need:

    • 5 kg of hot pepper;
    • 300 g garlic cloves;
    • one large bunch each of parsley and cilantro;
    • 500 g vegetable oil (refined, deodorized);
    • 1 liter of vinegar (9%);
    • 7 tbsp. l. salt;
    • 6 tbsp. l. Sahara;
    • 8 bay leaves.

    A marinade is made from oil, water, sugar, salt and vinegar . Boil the peppercorns in it for 5-7 minutes, then take them out and let the brine drain.

    The fruits are placed in jars. Garlic and herbs are minced in a meat grinder, the mixture is added to the marinade and brought to a boil. Jars with fruits are poured with boiling marinade and sterilized in a water bath (0.5 liter jars - 9-10 minutes, 1 liter jars - 18-20 minutes). Then the jars are rolled under the lids. Store the snack in a cool place.

    Secrets and tips

    Experienced housewives share the secrets of preparing hot pepper preparations and give useful tips:

    • to give the prepared dish a slight spicy spiciness, add not raw or dried chili to the dish, but canned one - the heat of the dish will be softened;
    • so that when canning the pepper is better saturated with the marinade and there are no air voids left in the jar, prick each pepper with a toothpick or knife in several places;
    • When freezing fruits, it is advisable to release all excess air from the bag. This will save valuable space in the freezer;
    • peppers can be pickled together with other vegetables (for example, cucumbers, tomatoes). But keep in mind that the heat of the pepper will spread to the entire contents of the jar.

    Let's sum it up

    Hot pepper has many fans. So that you can enjoy its taste not only in summer or autumn, when it ripens in the garden beds, the vegetable is prepared for long-term storage. To do this, culinary experts have come up with several ways - dry, marinate, pickle or freeze the vegetable.

    Try preparing hot peppers according to our recipes. It will take a little effort, but the result will please you and your loved ones. Bon appetit!

    Hot peppers - piquant, healthy, tasty and aromatic - can always be found in the bins of a good housewife. But fruits grown and harvested with their own hands have especially outstanding qualities. Hot pepper is a very rewarding vegetable: it is unpretentious in cultivation, very productive and not capricious during storage, because it itself contains preservative substances. So to the question of how to preserve hot peppers for the winter at home, an addition is often appropriate: where should all this wealth be placed?

    Properly prepared peppers are perfectly stored in a city apartment until the next “pepper” season. And if it is dried and ground, it will enrich your food with its wonderful taste and aroma even longer, taking up a rather modest place in one of the kitchen cabinets.

    Pickled hot peppers for the winter

    Hot peppers - piquant, healthy, tasty and aromatic - can always be found in the bins of a good housewife. But fruits grown and harvested with their own hands have especially outstanding qualities. Hot pepper is a very rewarding vegetable: it is unpretentious in cultivation, very productive and not capricious during storage, because it itself contains preservative substances. So to the question of how to preserve hot peppers for the winter at home, an addition is often appropriate: where should all this wealth be placed?

    Properly prepared peppers are perfectly stored in a city apartment until the next “pepper” season. And if it is dried and ground, it will enrich your food with its wonderful taste and aroma even longer, taking up a rather modest place in one of the kitchen cabinets.

    Product set:

    • hot red pepper in the amount per 1 liter jar,
    • water 1 l.,
    • table salt, preferably “Extra” grade 1 tbsp. without a slide,
    • vinegar 9% - 1 tbsp, or vinegar essence 70% - 1/3 tsp,
    • sugar 1 tbsp. no slide.

    Spices (optional):

    • garlic 2-3 cloves,
    • currant and cherry leaves,
    • dill, horseradish, sweet peas, cloves;

    Cooking technology:

    1. Wash and dry the required number of pods.
    2. Wash the jar and lid with laundry soap and soda, then sterilize them in a convenient way, for example, steam, in the oven or microwave. It is better to prepare two lids, in case one gets damaged during seaming.
    3. Prepare the marinade. To do this, mix water, salt, sugar in a saucepan and bring to a boil.
    4. Place the washed pods in a container and add spices.
    5. Pour boiling marinade into the jar for 5 minutes. Then pour into a saucepan, bring to a boil, and pour the mixture again for 5 minutes. Repeat the procedure three times.
    6. Add vinegar to the container filled with marinade and cover with a lid.
    7. Turn the jar over, wrap it in a warm blanket, and leave to cool.

    Required ingredients:

    • round hot peppers – 30 pieces, preferably large, with a total weight of approximately 1.3 kg,
    • wine vinegar - 1 liter,
    • canned tuna 3 pieces,
    • total weight of tuna is about 500 g.,
    • olives or capers - 1 jar,
    • vegetable oil,
    • spices: 3 cloves garlic, basil.
    1. Wash, dry the vegetables, remove the core and seeds.
    2. Pour vinegar into a saucepan and bring to a boil.
    3. Blanch the pieces in boiling vinegar for 3-4 minutes, then remove them and dry them.
    4. In a separate container, mix canned tuna, finely chopped olives or capers.
    5. Fill the pieces tightly with the tuna mixture.
    6. Place in a container, add garlic cloves and basil.
    7. Pour in oil and close with a lid.
    8. Store in a cool, dark place for no more than six months.

    Stories from our readers! “I am a summer resident with many years of experience, and I only started using this fertilizer last year. I tested it on the most capricious vegetable in my garden - tomatoes. The bushes grew and bloomed together and yielded more than usual. And they didn’t suffer from late blight, that’s the main thing. Fertilizer really gives more intensive growth to garden plants, and they bear fruit much better. Now you can’t grow a normal harvest without fertilizer, and this fertilizing increases the amount of vegetables, so I’m very pleased with the result.”

    • red pepper 1 kg.,
    • water 1l.,
    • salt 1.5 tbsp. without a slide,
    • garlic 5 cloves,
    • vinegar 9% - 4 tbsp, if vinegar 6% - 7 tbsp,
    • 50 grams of greens: parsley, dill, celery.
    1. Thoroughly rinse and dry vegetables and herbs.
    2. Bake the vegetables in the oven until soft at a temperature of 150-190 degrees.
    3. Finely chop the garlic and tear the herb leaves, discarding any rough stems.
    4. Wash the jar with laundry soap and soda, then sterilize it in a convenient way, for example, steam, in the oven or microwave.
    5. Mix water, vinegar, salt in a saucepan, bring to a boil and cool.
    6. Arrange the pods, garlic, and herbs in layers.
    7. Fill the container with the prepared mixture and place under pressure at room temperature for 3 weeks.
    8. Close the jars with a lid and store in the refrigerator.

    Ingredients required for a 700 gram jar:

    • hot pepper 300 gr.,
    • water 600 ml.,
    • sugar 2 tbsp,
    • salt 1 tsp with a slide,
    • vinegar 9% - 50 ml.,
    • spices (optional): 2-3 cloves garlic, currant and cherry leaves, dill, horseradish, sweet peas, cloves;
    1. Wash and dry the vegetables thoroughly.
    2. Prepare a marinade from ½ part water, sugar, salt and vinegar, bring to a boil.
    3. Wash the jar with laundry soap and soda, then sterilize it in a convenient way, for example, steam, in the oven or microwave.
    4. To boil water.
    5. Arrange the garlic in the taruspices and place the pods.
    6. Pour boiling water over the workpiece for 15 minutes, drain the water.
    7. Pour the boiling marinade over the workpiece.
    8. Cover with a lid or roll up.
    • chili pepper 2 kg.,
    • water 0.5 l.,
    • table vinegar 0.5 l.,
    • sugar 2 tsp,
    • linden or flower honey 2 tsp,
    • salt 4 tsp no slide.
    1. Wash and dry vegetables thoroughly.
    2. Wash the jar and lid with laundry soap and soda, then sterilize it in a convenient way, for example, steam, in the oven or microwave.
    3. Prepare a marinade from water, salt, sugar, honey and vinegar, bring to a boil, simmer for 2 minutes.
    4. Place the peppers in a container; it should be filled tightly, but the peppers should not be squeezed.
    5. Pour boiling marinade and roll up.
    6. Roll up the lid

    The best taste of hot pepper, in my opinion, comes from the marinating process. That's why I decided to describe it first. Be sure to try it, this pepper is capable of circulating blood throughout the body and literally rejuvenating it with each pod eaten.

    • Spicy pods - quantity depends on size per liter jar;
    • Cherry, currant, horseradish - 4 leaves each;
    • Pepper peas – 7 fruits;
    • Garlic – 6 cloves;
    • Various greens - a bunch;
    • Clove seeds – 4 pieces;
    • Ground cinnamon – ½ teaspoon.

    For marinating:

    • Drinking water – 1000 grams;
    • Rock salt -2 tablespoons;
    • Granulated sugar – 2 tablespoons;
    • Table vinegar – 1 teaspoon.

    Then we put the prepared leaves and greens cut into medium pieces into jars. And all the dry spices that you have prepared are added there.

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    Now take the sharp fruits, rinse them thoroughly and place them tightly in prepared jars with herbs.

    Fill the jars with boiling water up to the neck and leave for six minutes. Next, pour the water into a large saucepan and make a marinade from it.

    Bring the water to a boil again and add granulated sugar and rock salt. As soon as they dissolve, pour in table vinegar and immediately pour into jars. Roll up the jars with tin lids.

    The spicy appetizer is ready, all you have to do is wait for the cold weather and then taste the cooked spicy pods.

    If you regularly consume such snacks throughout the cold season, then no cold will threaten your body.

    • Peppers – 1 kilogram;
    • Garlic – 4 cloves;
    • Peppercorns – 3 pieces;
    • Carnation – 2 inflorescences;
    • Rock salt – 45 grams;
    • Granulated sugar – 55 grams;
    • Table vinegar – 10 grams;
    • Horseradish - a couple of sheets.

    We prepare containers for twisting using the method described above. And put the washed fruits in them.

    Place herbs and spices in between the jars.

    Pour boiling water into containers and leave until cool.

    Drain the water into a saucepan and prepare a marinade from it. To do this, dissolve rock salt and granulated sugar in it. Pour in the prepared vegetables again and leave for 15 minutes.

    Then drain again, heat and pour into containers with fruits for the third time.

    Add the allotted amount of table vinegar to each and tighten it with a special key using tin lids.

    This snack is perfectly stored both in a cool cellar and in an ordinary apartment.

    Not a single vegetable season is complete without a few jars of this particular snack. It is good not only with meat, but also simply with vegetable dishes.

    • Spicy fruits – 0.7 kilograms;
    • Garlic – 16 cloves;
    • Black pepper – 10 fruits;
    • Fragrant – 10 pieces;
    • Wine vinegar – 250 grams;
    • Drinking water – 1000 grams;
    • Rock salt – 35 grams;
    • Granulated sugar – 35 grams;
    • Greens – 0.5 bunch;
    • Coriander – 50 grams.

    We sort out the sharp fruits and throw them away with any visible damage or changes in the skin.

    Place them in a large saucepan, fill it with water and place over medium heat until it boils.

    Heat water over a fire, add rock salt, granulated sugar, garlic, chopped herbs and spices. Add table vinegar, cook for three minutes and remove from heat. Let it stand aside for about fifteen minutes.

    On the bottom of each container we put the prepared herbs, garlic from the marinade, pods, on top again the herbs and spices and pour the brine to the top.

    Roll up with tin lids and cover with a warm jacket or blanket. Then transfer to a cool place for storage.

    It is recommended to keep this type in the refrigerator. Before this, it must be properly prepared. There are several ways to preserve peppers in pods.

    Wash the capsicum, chop and place in a glass jar. The jar is sterilized in a steam bath in advance. Put onions and garlic. Pour boiling water, roll up the lid.

    These canned foods can be stored in the refrigerator for several months. If the container is thoroughly sterilized, the canned food will be stored for a long time.

    About the benefits of hot pepper

    In Mexico and Chile, Thailand and India, not a single main dish is complete without hot pepper.
    Residents of these countries, located in different parts of the world, are united in one thing - this product is healing.

    And they are not wrong.

    Hot pepper helps digest heavy foods, cleanses the intestines of pathogenic bacteria, and strengthens the immune system.

    It prevents the occurrence of thrombosis, has a wonderful hematopoietic and diuretic effect, and has a beneficial effect on potency, hair and nail health.

    Harvesting a fragrant harvest

    Storing sweet peppers involves collecting fruits that are not fully ripe.

    Unlike sweet peppers, it is better to remove bitter peppers for storage when they are completely prepared.

    Hot, ripe red peppers, which we usually call “chili,” last longer than green ones and contain more vitamin C and carotene.

    It is in ripe pods that there is a high concentration of unique substances, which are also a light preservative.

    Only completely healthy peppers are stored well.

    To “bring them to clean water,” after harvesting, place the pods in a shady, cool place in one layer and leave for a week. After this, conduct an inspection and discard any damaged specimens found.

    Methods for drying seasonings

    The best way to preserve hot peppers for the winter is to dry the fruits.

    The simplest, “grandmother’s” method of drying chili peppers is similar to drying clothes.

    In a dry, ventilated, bright room, stretch a clothesline.

    Each pepper is pierced in the area of ​​the stalk with a needle and thread and attached to a rope using the same thread.

    The fruits should not touch each other.

    Well- dried peppers are placed in canvas bags or glass jars , covered with parchment paper, and stored in a dry place.

    Peppers that are not completely dried, but have already hardened and are beginning to “curl”, can be removed from the rope, strung as a “necklace” on a thick thread and hung, decorating the kitchen interior with them. They will dry out and create a pleasant atmosphere, while also disinfecting the room.

    Peppers are dried in gas and electric ovens. Before this procedure, the pods are thoroughly washed and dried with a paper towel. The fruits can be dried whole, cut in half or smaller. Cover the baking sheet with parchment paper, lay out the pods in one layer and place in the oven (+ 50-60 °C). The door should be slightly open so that the pods do not bake, but rather dry.

    After a couple of hours, turn off the oven, but do not close the door. A day later, set the same temperature regime and continue heat treatment for another 2 hours. Cool directly in the oven, turning it off, and before storing the hot peppers, place them in bags or glass jars.

    It is very convenient to dry peppers in an electric dryer. The process usually takes about 12 hours, but this depends on whether the fruits are whole or fragmented.
    It’s also a good idea to look at the instructions for your unit. Fruits in an electric dryer are dried evenly, perfectly preserving their beneficial and tasteful qualities.

    How to store hot peppers: all methods

    In the oven. With patience and plenty of time, you can dry the pepper well in a conventional gas or electric oven. The collected pods need to be washed and dried. Some cut the pods lengthwise into halves or quarters, removing the stems, while others dry them whole. The prepared peppers should be laid out in one layer on a baking sheet lined with baking paper. Place in an oven preheated to 50°C, leaving the door slightly open. With such ventilation, the pepper will not bake, but will dry out.

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    On a string. This is a simple, “old-fashioned” way of drying peppers. You can dry mushrooms and apples in the same way. The main thing is to choose a warm, well-ventilated place where the air is not at all humid. Wash the peppers, dry them, and then use a needle to string them by the stalk onto a thick and strong thread. Then fasten both ends of the thread in the chosen place (this could be a balcony, loggia, etc.

    On the window. This simple drying method is suitable for those who have wide window sills. They need to be covered with clean paper (parchment), washed and dried hot peppers should be laid out (can be cut into slices), covered with thin paper on top (to protect from dust) and the pods should be left to dry for 2-3 weeks, stirring/turning them from time to time.

    To store hot peppers in pods, you will need a dark, dry and cool place where the vegetable will dry out naturally.

    There are several drying methods:

    1. Right on the bushes, plucked entirely.
    2. String the pods on a thread by the stalks.
    3. String the pods tied in bunches onto a fishing line.
    4. Completely dried peppers can be stored until the next harvest on the balcony or in the kitchen.


    You can preserve pepper for 1-1.5 years by drying and grinding the vegetable, which consists of several stages:

    1. Wash the pods, remove the seeds, cut the vegetable into slices.
    2. Place on a baking sheet and leave the peppers to dry in the sun or in the oven at 50˚C. It is recommended to keep the oven door slightly open: this is how the pods will dry out and not bake.
    3. After a few hours, the oven should be turned off, but the doors should not be closed.
    4. After a day, you need to repeat the heat treatment for another 2 hours at the same temperature.
    5. Cool in the switched off oven.
    6. Grind the completely dried fruits in a coffee grinder, avoiding getting dust from the vegetable into your eyes.
    7. Place the ground pepper into a dry, clean container and cover with a lid.
    8. Use a dark place for storage.

    It is convenient to use an electric dryer for drying. Depending on the integrity of the fruit, the duration of the process can be about 12 hours.

    The electric dryer ensures uniform drying of fruits and preservation of all taste and beneficial qualities.

    To extend shelf life, the powder can be poured into small bags and kept in the freezer.

    Chili in vinegar

    • With this method, the fruits are preserved in their entirety.
    • The peppercorns are thoroughly washed, dried and placed in a jar.
    • You can add parsley, dill or bay leaf to taste.
    • To prepare the marinade, bring 2 cups of vinegar to a boil, add 6 tbsp. spoons of sugar, 3 tbsp. spoons of salt and a dozen black peppercorns.
    • Pour the prepared brine over the peppers in the jar, without adding 1 cm to the top, but so that all the peppercorns are in the brine.

    The pepper in this recipe turns out to be very aromatic.

    1. Prepared pepper pods are cut off from the stalk side and placed in a jar, add 5-6 finely chopped cloves of garlic, a few black peppercorns, bay leaves and dill.
    2. For the brine: for 2 glasses of water you will need 50 ml of 9% vinegar and a pinch of salt.
    3. The brine is poured into a jar with pepper, covered with a lid and sterilized for 10 minutes.

    Chili is probably the only vegetable that, due to the presence of a huge amount of natural preservative, is well preserved even without heat treatment.

    • In this recipe, only empty jars are sterilized, then the prepared peppers are placed in them.
    • The peppers are poured with boiling water and allowed to brew for a quarter of an hour.
    • The water is drained and brine is poured into the jar. For brine: add 20 ml of vinegar, 3 tbsp. to 1 liter of hot boiled water. spoons of salt and 8 tbsp. spoons of sugar.
    • The brine is mixed in a separate container until all the ingredients are dissolved, then the jar of peppers is filled with it. They are closing.

    This appetizer is perfect for noisy feasts and just for meat snacks.

    • Ripe peppers are washed, dried, cut lengthwise and the seeds are removed.
    • The peeled pepper is poured with boiling water and left for 4 hours.
    • To better release the bitterness from the pepper, you can put it under pressure.
    • After soaking, drain the water, put the peppers in jars, add garlic, a few peppercorns, 1 teaspoon of salt, 2 tablespoons of vinegar and top up the jar with boiling water.
    • Cover the jar with a lid and sterilize for 30 minutes.

    Of course, not a single recipe for pickled chili peppers allows you to preserve all the vitamins and beneficial properties, but they help to reveal its exquisite spicy taste each time in a new combination.

    • Vegetables must be carefully sorted and inspected for integrity of the peel. Pods that have stains, bruises, or defects cannot be dried.
    • The fruits can be dried whole; to do this, select pods of the same size and color. You can cut the fruits into cubes; this method saves space and reduces drying time.
    • When working with pepper, you must use rubber gloves and avoid contact with eyes. Also, avoid touching your face.
    • To air dry the pods, you can use a thread and a needle. To do this, capsicum is strung on a thread and hung in a well-ventilated room. The fruits should not touch each other. They are left in this position until completely dry. If the vegetable is cut into cubes, then it should be evenly distributed in one layer on sheets of paper for 7-12 days. Several times over time it is necessary to move and shake the chopped vegetables and change the paper.
    • To dry in the oven, the cut-up sticks are placed on a baking sheet and left to dry completely with the door ajar. The oven temperature should not be more than 60 degrees, drying time is about 5 hours.

    If the capsicum has a bright intense color, a brittle and brittle structure, this indicates that it is dried. The chopped sticks can be ground into powder and stored in a glass container.

    Pepper in a jar

    Canned hot peppers are a wonderful treat and a convenient way to store the harvest, especially if it is placed in beautiful mini-jars that do not take up much space.

    Containers in which red and green pods coexist are a real decor for the kitchen.

    Whole or chopped (with the testes removed) fruits are preserved in a marinade (base: vinegar or lemon juice), salted or simply doused with vegetable oil.

    It is customary to add horseradish, currant or cherry leaves and spices to taste (cloves, basil, garlic) to pickled peppers. The amount of acid in the marinade depends only on your taste; for storage itself, a very small volume is enough (for a liter jar - 1 tsp).

    Pickled bitter peppers will acquire an excellent taste if you choose garlic, dill and celery as companions. For 1 liter of water, 50-60 g of salt is enough. At room temperature, the snack will be ready in 3 weeks. Before storing hot peppers in jars, it is advisable to move them to a cooler place.

    The most delicious preparation is chili in vegetable oil, especially olive oil. But you will need a lot of oil. The pepper must be completely filled and placed in a dark place. No spices are added, salt is at your discretion.

    How to preserve hot peppers for the winter: methods

    You can store hot peppers in different ways: dry in pods, ground, fresh in the refrigerator, frozen and pickled or canned. Let's look at each of them in more detail.


    As a rule, hot peppers are usually stored dried.

    Collect the peppers, dry them thoroughly, and then store them in a relatively cool and dark place, for example, in a kitchen cabinet, first putting the peppers in a glass jar and closing it with a nylon lid (or parchment paper, securing it with an elastic band).

    How to properly dry hot peppers:

    • You cannot dry it in the sun, only in the shade
      (i.e., avoiding direct sunlight), for example, under a canopy, in a gazebo or in the attic. In addition, the room must have good ventilation.
    • It is very convenient to dry hot peppers by securing (tying) the pods by the stalks on a strong thread and hanging them in the kitchen (in the room) until completely dry.

    Remember! Peppers are strung on a thread in the stalk area.

    • Alternatively, you can also simply lay out the pods in a single layer on paper .
    • It will take a long time to dry naturally (from 2 weeks to a month) until the peppers become light and fragile.

    • If you don’t want to wait, then your choice is an electric dryer , which will take only 8-12 hours to dry. Or you can use the oven (1.5-2 hours at a temperature of 50-60 degrees, with the door slightly closed).

    Important! Obviously, dried peppers should not be stored in areas with high humidity.

    Video: how to preserve hot peppers for the winter (dried)

    In the ground

    If you want to preserve hot pepper for as long as possible, then it would be optimal to immediately prepare the spice from it, i.e. grind.

    A few tips for preparing and storing ground hot pepper:

    • You only need to grind well-dried peppers ;
    • It will be most convenient to grind in a coffee grinder, after cutting the pods into small pieces;

    By the way! The seeds and the inside of the pepper are its sharpest parts, so there is no point in throwing them away: it is better to grind them.

    • It should be stored in a jar that closes as tightly .

    Advice! To remove hot pepper from a coffee grinder, you can grind rice in it.


    It's very simple: put the pods in food bags, preferably with holes (which you can make yourself) and put them in the refrigerator, in the vegetable department.

    You can store fresh hot peppers in the refrigerator for up to 2 weeks.

    In frozen

    In general, this is another way to keep peppers fresh in winter, or rather, frozen.

    Step-by-step instructions for freezing hot peppers:

    • rinse the fruits under water and then blot with a paper towel;
    • cut into pieces/rounds (to make it easier to defrost later) or put whole pods in plastic bags or special containers for freezing;
    • store in the freezer.

    Hot peppers can be stored in the freezer for about a year, i.e. until next season. The taste will be almost like fresh.

    Video: freezing hot peppers for the winter

    Pickled or canned

    Canning and pickling hot peppers is a great way to diversify the winter menu and prepare twists with excellent taste. The main advantage is that there are no limits to your imagination; you can experiment with adding different quantities and types of vinegar, honey, sugar, salt, and spices.

    We offer the following recipes for pickling hot peppers for the winter:

    • 1 recipe (ingredients: hot pepper, 300 ml. 9% table vinegar);
    • Recipe 2 (ingredients: hot pepper, 250 ml. 6% apple cider vinegar, add 4 tbsp. liquid honey);
    • Recipe 3 (ingredients: hot pepper, 250 ml. 6% wine vinegar, add 4 tbsp liquid honey and 1 tsp salt).

    Step-by-step instructions for pickling hot peppers:

    • Rinse the peppers thoroughly and dry.
    • Remove the stalks and, if desired, the core with seeds, but you can leave it (if you want it “spicier”).
    • Cut the pepper into arbitrary pieces, but such that they easily fit into the jar.
    • Place pieces or whole pods tightly into jars.
    • Pour vinegar and cover the jars with lids, but do not roll them up.

    If you want to use additional honey, it is better to first mix apple or wine vinegar with honey and salt, and then pour the resulting marinade over the peppers.

    • Turn the jar up and down so that the peppers are saturated with the marinade and add to the top.
    • Store in the refrigerator (until next season).

    By the way! You can use “hot” vinegar and pickled peppers separately.

    • Pickled peppers will be ready for use in 2-3 weeks.

    In general, you can store it in the kitchen cabinet for the first 2-3 weeks, and then put it in the refrigerator.

    In oil

    If you like the idea of ​​canning in oil, here's what you need to do to preserve hot peppers that way:

    • rinse the pods, remove seeds (if desired, you can leave them to make them “spicier”), cut into slices/rounds;
    • fill the jar and fill it to the top with oil (sunflower or olive);
    • put it in the kitchen cabinet.

    As a rule, pepper does not lose its taste for 2-3 months.

    Video: how to preserve hot peppers for the winter (preservation in oil and vinegar)

    Hot pepper is an ideal spice for year-round use. It gives dishes a special spicy taste and amazing aroma to a huge number of dishes. The main thing is to learn how to store vegetables for the winter and store hot capsicums in conditions suitable for them. Bon appetit!

    Video: how to preserve hot peppers for the winter

    • Author: Maria Sukhorukikh
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    Is it possible to keep hot peppers fresh?

    The simplest way to store hot peppers fresh for the winter is to place them in a dry room where the temperature is kept within 0...+ 2 °C.

    Place healthy, ripe pods in boxes or plastic bags.

    This way they can be stored for about 40 days.

    In a cellar, basement, or on an insulated balcony at 0...+ 2 °C, peppers can last almost 2 times longer if you carefully dig them out of the ground and hang them by the roots to horizontal beams.

    Pepper storage

    Peppers, both bell and hot, are a popular and favorite vegetable for most people. Therefore, it is important to know how and where to store pepper correctly in order to enjoy its taste and freshness for as long as possible.

    For long-term storage of pepper, it is worth creating a favorable temperature and humidity regime: relative humidity in the range of 85-90% and a temperature not higher than +2+3 degrees.

    There are many ways to store peppers, there is plenty to choose from: you can store peppers in the refrigerator, freezer, dry, pickle, store peppers in a cellar or basement.

    In general, the shelf life of fresh peppers does not exceed 6 months .

    How to store peppers in the refrigerator

    Storing peppers in the refrigerator is the most convenient way to store them, since in the modern world almost everyone has a refrigerator. Therefore, if you don’t have a basement or cellar, you can store peppers on the refrigerator shelf. To store peppers in the refrigerator, you can place them in a bag with holes or wrap them in cling film. This will significantly increase the shelf life.

    Whole healthy vegetables can be lightly coated with vegetable oil and placed in the refrigerator. During the entire storage period, the pepper will remain elastic and fresh.

    The shelf life of pepper in the refrigerator is 1-1.5 months .

    The above conditions and storage periods apply only to healthy and not overripe peppers.

    If the pepper is already slightly overripe or has damage, it can be stored for no more than 10 days . To increase the shelf life, you can resort to a little trick: cut the pepper into cubes, put it in a jar and cover it with salt. You can also grind the pepper in a meat grinder or blender, place it in containers or jars, adding a little vegetable oil to each, and close with a lid. This mixture can be used as a dressing for many dishes and can be stored for about 10-12 months .

    How to store peppers in the freezer

    Freezing peppers is an excellent storage method that allows you to preserve them for quite a long time. Freezing peppers will allow you to enjoy their taste at any time of the year.

    There are several ways to freeze peppers:

    1. The peppers are thoroughly washed, cleared of seeds and stalks, washed again and placed on paper towels to dry. Then the vegetables are put into bags and put in the freezer.
    2. Select whole, healthy fruits, cut out the core and wash. Then prepare boiling water, lower each pepper in turn for 20-25 seconds, and then lay it out on paper napkins to cool. Once the vegetables have cooled, you can stack them one after the other, just be careful not to overdo it and break the peppers. Place the finished “matryoshka” in a bag and put it in the freezer. This preparation not only significantly saves space in the freezer drawer, but also allows you to then use the peppers for cooking (for example, stuffed peppers).
    3. Vegetables peeled from seeds and stems are washed, dried, cut into convenient pieces, placed in plastic bags and stored in the freezer.

    The shelf life of peppers in the freezer is 12-18 months .

    How to store peppers at room temperature

    It happens that there is no room for pepper in the refrigerator, and you have neither a cellar nor a basement. The question arises about where to store pepper at home.

    When storing peppers under these conditions, remember that only unripe vegetables can be stored. The shelf life of pepper at room temperature will be 1-3 months . Overripe vegetables can be stored for no more than 3 days .

    The best place for peppers is to find a cool, dark place, such as a pantry.

    Under the same conditions, you can achieve pepper ripening at home, which takes about 20-25 days .

    Useful video

    An unusual and very unique way of preparing hot peppers for the winter, which I will definitely try as soon as the harvest in the garden ripens, is to pour it with simple vinegar:

    If you find an error, please select a piece of text and press Ctrl+Enter.

    Fans of spicy and savory dishes can tell you many interesting facts about the product that makes them so. Hot capsicums are used by chefs in many countries in Europe, Asia, America, and the Middle East. Its beneficial qualities are used not only in cooking, but also in medicine and cosmetology. The beneficial effect on the human body is due to the high content of useful substances in it. How to preserve hot peppers at home for a long winter will be discussed in this article.

    Storage methods

    Hot red pepper, or chili, is an unpretentious plant. With proper care it gives a good harvest. Therefore, housewives with a summer cottage, during the vegetable harvesting season, are wondering how to store hot peppers in winter.

    You can use the following methods:

    • store indoors;
    • place in the refrigerator;
    • to freeze;
    • dry;
    • preserve;
    • cook in oil or vinegar.

    When the vegetables are harvested, they are laid out and left for 6-7 days to identify poor-quality pods. Then they are sent for further storage or processing.

    Fruits of different colors, including green, are often collected from the garden beds. Ripe red peppers are suitable for storage in any form, and green ones can be preserved.

    If you leave fresh green pods in the air, they will gradually ripen.

    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!


    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.

    You can’t cook adjika or a Korean appetizer without hot pepper. Hot pepper is an integral element of Georgian, Chinese, and Azerbaijani cuisine. It gives dishes an aroma and a spicy, spicy taste, saturates them with vitamins. Peppers are used to prepare snacks and salads, seasonings and canned dishes.

    Let's take a closer look at recipes for preparing hot peppers for the winter and learn the secrets of preparation.

    Fresh hot peppers

    When thinking about how to store hot peppers, you should first think about preserving the beneficial properties of the vegetable. Observant gardeners noticed that it practically does not spoil. Left unattended, chili will simply dry out over time, provided the room is dry.

    It is possible to preserve the hot vegetable without processing it, but to do this you need:

    • place it in a room where it is dry and cool (7-10 ° C);
    • protect from sunlight, as they reduce the beneficial properties of pepper;
    • put the vegetable in boxes or plastic bags (stores up to one and a half months);
    • dig up a bush with pods and hang it on an insulated balcony, in a storage room (it will remain fresh for three months).

    You can grow a fresh hot vegetable on the windowsill in your apartment if you choose bush pepper.

    • “Indian Summer” – bears fruit for 4 months;
    • “Splashes of the Sun” - a variety with yellow fruits;
    • “Bead” – round orange fruits;
    • “Dragon” – very spicy taste;
    • "Carmen" - large fruits of universal use;
    • "Bride" is a very fragrant variety;
    • “Queen of Spades” – large, fragrant fruits of universal use;
    • "Rowanushka" - orange fragrant fruits.

    2-3 decorative bushes with fragrant pods will not only decorate the interior, but will also provide a sharp taste sensation.

    The highest concentration of beneficial substances is found in a fully ripe pod. This is indicated by a rich color, which can be red, orange, yellow depending on the variety.

    Growing at home

    Since red hot pepper is a heat-loving crop, it is cultivated in central Russia exclusively in greenhouses in open ground. It is also possible to grow chili peppers on a windowsill indoors. To do this, you need an appropriate temperature - from 22 degrees during the day, and up to +15 at night. In winter, it is recommended to cover radiators with a dampened rag so that the plants on the window do not overheat.

    It is better to plan growing in containers and pots on windows on the southwest or southeast side. But you should not place plants in direct sunlight.

    The optimal daylight hours are considered to be 12-14 hours. In this connection, it is recommended to additionally illuminate the bushes in winter using a special phytolamp.

    Feeding and watering

    Caring for peppers is not difficult. On the windowsill, hot peppers are fertilized about once every couple of weeks. For fertilizing, use an infusion of wood ash (1 tbsp per liter of water), aged for 2-3 days and strained. In the phase of foliage growth, nitrogen fertilizers are applied, when flowers are formed - potassium fertilizers, and during fruiting - phosphorus fertilizers.

    Watering is carried out abundantly, but the bushes are not flooded. The water is infused to a comfortable temperature. In hot weather, water twice a day.

    You can plant the seeds in ready-made soil from the store, which contains all the components and excludes the presence of pests.

    Preparing seeds for planting

    Seeds for planting are soaked in a solution of potassium permanganate for 30 minutes. Germinating pepper seeds immediately before planting them in the ground allows you to speed up the emergence of seedlings.

    To do this, take a cosmetic cotton pad and moisten it. Having separated, planting material is laid out in the middle between the circles. Covering with a second circle, the seeds are placed in this form in a warm place for up to 5 days. At the same time, the disk is moistened from time to time if it dries out.

    After the seeds hatch, they are planted in the ground; they will germinate after 2 weeks. Ungerminated seeds take a long time to germinate - about 3-4 weeks.

    The seeds are planted 0.5-1 cm deep, the interval between rows is approximately 5 cm, and between individual bushes - 2 cm.

    After planting, the soil is irrigated a little, but not much. Having covered the containers with film perforated in several places, they are placed in a warm place, but not in the scorching rays of the sun. When the soil dries out, it is periodically moistened.

    For growing on a balcony or windowsill, it is better to purchase self-pollinating varieties with small leaves that are unpretentious to light, temperature and humidity:

    1. Constellation.
    2. Queen of Spades.
    3. Firework.
    4. Bride.
    5. Small miracle.
    6. Carmen.
    7. Indian summer.
    8. Rowanushka.

    The fruiting period for each variety occurs differently. If the top of the plant rises significantly in height, it is pinched.

    Drying hot peppers

    The easiest way to store spicy vegetables for the winter is drying. How to dry hot peppers? This procedure can be done in different ways:

    • in limbo;
    • spread out horizontally;
    • in the oven;
    • in an electric dryer.

    The methods discussed below will tell housewives how to dry chili peppers correctly.

    In limbo

    It is worth taking a closer look at how to properly dry hot peppers in a suspended state. This method is familiar to the grandmothers and great-grandmothers of modern housewives.

    1. Using a needle, string the vegetables by the tail onto a strong thread. You will get a kind of garland of pods.
    2. Hang it in a darkened room and wait until the pods are completely dry. If the peppers break when pressed, this indicates their readiness.

    You can hang vegetables, which are previously secured with a needle and thread in groups of three, on a thick fishing line or rope.

    Place the finished pepper in closed glass jars. Or leave it in bundles that will decorate the interior of the kitchen.

    Horizontal drying

    If space allows, you can dry chili peppers for the winter by laying them out on paper, turning them over periodically to dry evenly.

    In the oven

    To dry peppers in the oven, place baking paper on a baking sheet and arrange the vegetables whole or chopped.

    1. Dry the vegetables in the oven at a temperature of no more than 50 °C. Keep the door slightly open.
    2. Turn the peppers over from time to time to prevent them from overcooking.
    3. Dry for about 2 hours. After 24 hours, repeat the process.

    Do the same with the crushed pods.

    In an electric dryer

    Answering the question of how to dry hot peppers, you can suggest doing it in an electric dryer. True, this procedure is longer. We recommend that you read the instructions to avoid trouble.

    Dried pods are used in winter to prepare sauces, stews, borscht and add spiciness and flavor to dishes. To do this, some of them are ground in a coffee grinder or blender.

    Grind the dried semi-finished product not all at once, but as needed, so that the resulting spice does not lose its properties and does not fizzle out.

    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.


    • 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.

    Canning hot peppers

    Canning is another way to preserve crops. Fans of spicy food try to make preparations in order to delight loved ones with delicious dishes during the long winter.

    Along with the peppers, peeled garlic, peppercorns, and spicy herbs are added to the jars. Depending on the preservative content in the filling, the vegetable turns out to be salted or pickled.

    Adding fleshy red tomatoes or tomato juice makes the recipe original, and the contents of the jar add an unforgettable taste.

    In the marinade

    Hot peppers for the winter can be prepared according to this recipe:

    • 150 ml water (boiling water);
    • 150 ml vinegar;
    • 10 pieces. sharp pods.
    1. Rinse the vegetables and dry them overnight.
    2. Trim the stems without removing the seeds.
    3. Place tightly in a clean jar.
    4. Fill the jar with boiling water to the very top.
    5. After 5 minutes, drain half the water and add 9% vinegar to the jar.
    6. Screw on the lid, turn over and leave until completely cool.

    You can use either red or green pods for this simple recipe. Green peppers will be less spicy.


    It wouldn’t hurt to prepare hot peppers for the winter using the following recipe:

    1. Wash the pods with stalks. Pierce each peppercorn with a knife and place in a jar.
    2. Fill a jar of peppers with cold water to determine its quantity, pour into a saucepan.
    3. Add a small amount of salt to the water. Check the saturation of the brine with a raw egg: place a clean egg in salt water; if there is enough salt, the egg will float on the surface of the water.
    4. Fill the jar to cover the vegetables, close with a nylon lid.

    For pickling, it is best to take a green vegetable.

    Store this preservation in the refrigerator, cellar, basement. Pickled peppers are an indispensable appetizer on the holiday table.

    In tomato juice

    Here's how you can preserve hot peppers for the winter:

    1. Wash the vegetables, dry them, cut off the stems.
    2. Using a toothpick, pierce each pod several times.
    3. Add 1 tsp to 2 liters of tomato juice. salt and 2 tsp. sugar (the amount of salt and sugar can be changed to taste).
    4. Place the pods in boiling tomato juice and boil for 10-15 minutes.
    5. Transfer the contents into sterilized jars and fill with juice to the very top.
    6. Roll up the jars with metal lids.

    In oil

    Hot peppers are effectively preserved in oil.

    1. Place the prepared pods without stalks in sterile jars.
    2. Fill them with warm oil: olive, sunflower or rapeseed.

    This method is good because the vegetable retains all its beneficial properties and enhances its taste, and the smell becomes more intense.

    Unlike previous methods, storage in oil requires some financial costs. But despite this, housewives use it to diversify their winter supplies.

    Popular ways to prepare hot peppers

    The preparations are simple, all ingredients are sold in the nearest store. Preparation takes little time; every housewife can make a fragrant, spicy appetizer.

    Pickled hot peppers for the winter “You'll lick your fingers”

    The traditional appetizer is combined with side dishes and main courses, giving them an unusual taste. It is stored for 3-4 months.

    To prepare you will need:

    • 1 kg of hot pepper;
    • 500 ml water;
    • 200 ml vinegar 9%;
    • 50 g sugar;
    • 60 g salt.

    Cooking technology:

    1. Rinse jars and peppers. Place the pods tightly in each.
    2. Mix water, salt and sugar in a saucepan. Place on fire and bring to a boil.
    3. Pour the marinade into jars and secure with sterile lids.
    4. Place in a cool, dark place for 3 days.

    This snack is useful in the winter season - the entire period of flu and colds.

    Interesting! 100 g of hot pepper contains 250 g of vitamin C. The fruits are rich in microelements: phosphorus, calcium, magnesium, iron. It has been scientifically proven that red pods contain more vitamins than green ones.

    Armenian style with herbs

    Armenian cuisine is famous for its spicy and juicy dishes. They go harmoniously with vegetable salads, rye bread and pita bread, shish kebab and baked fish.

    List of ingredients:

    • 800 g hot pepper;
    • 50 ml vinegar 9%;
    • 50 g parsley;
    • 50 g cumin;
    • 50 g celery;
    • 70 g garlic;
    • 1.2 liters of water;
    • 60 g salt.

    Cooking method:

    1. Rinse all ingredients under cold water. Chop the garlic.
    2. Bake the peppers on a baking sheet until soft (about 10-15 minutes). Cool.
    3. Rinse jars and lids.
    4. Place the pods in jars, alternating with herbs and garlic cloves.
    5. Mix water, salt and vinegar, bring to a boil.
    6. Pour the marinade into jars, place pressure in each jar for 3 weeks at room temperature.
    7. Close the jars with nylon lids. Keep refrigerated.

    Spicy with tomatoes and horseradish without sterilization

    Cooking dishes without sterilization takes little time. The appetizer with tomatoes and horseradish looks bright and appetizing, so it will be a great addition to the holiday table.

    Important! For cooking, choose medium-sized red tomatoes. Vegetables should be smooth, with a thick skin, without scratches or cracks.

    What you need:

    • 5 pods of hot pepper;
    • 1 kg of tomatoes;
    • 10 g horseradish root;
    • 20 g salt;
    • 20 g sugar;
    • 15 ml vinegar 9%.

    How to preserve:

    1. Rinse the ingredients and dry with a clean towel.
    2. Place tomatoes and peppers in jars. Cut horseradish into slices and add to vegetables.
    3. Boil water, pour into jars and leave for 25 minutes.
    4. Drain the water into a saucepan, add sugar, vinegar and salt. Boil and pour back into jars.
    5. Roll up, turn upside down and wrap in a warm blanket until cool.
    6. Keep refrigerated.

    How to pickle hot peppers with garlic and dill

    Pepper, garlic and dill are a classic combination. To taste, add cumin or basil, thyme or ground red pepper.

    What you need:

    • 400 g hot pepper;
    • 1 head of garlic;
    • 2 bunches of dill;
    • spicy herbs to taste;
    • 50 ml olive oil;
    • 20 ml grape vinegar;
    • 70 ml dry white wine;
    • ground black pepper to taste;
    • 50 g salt.
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