Bitter pepper for the winter with oil: sunflower, vegetable, simple recipes for preservation and pickling

In the piggy bank of every zealous housewife there are sure to be recipes for hot peppers in oil for the winter. A fragrant snack in summer will emphasize the richness of the menu, and in winter and in the off-season it will prevent colds due to the high content of capsaicin.

How to pickle hot peppers with butter for the winter

Hot peppers are irreplaceable not only in terms of their taste palette, but also because of their beneficial effects on the entire body as a whole.

This vegetable is capable of:

1. Improve the functionality of the digestive tract.
2. Fight pathogens.
3. Strengthen the function of hematopoiesis.
4. Regulate the menstrual cycle.
5. Speed ​​up metabolism.
6. Reduce cholesterol levels.
7. Strengthen immunity.

The unique composition of hot pepper prevents the development of oncology and removes free radicals from the body, which can disrupt the normal functioning of the heart muscle.

Spicy snacks are appreciated by lovers of Caucasian, Korean, Thai and Indian cuisine. This dish is most often used as an "addition" to a side dish or as an addition to a sauce.

The variety is not decisive, any is suitable for pickling: red, green. The vegetable can be used whole or sliced.

There are a number of subtleties that need to be considered when preparing bitter, fried in oil, pepper for the winter:

1. For canning as a whole, thin long specimens are best suited, which, as practice shows, pickle faster and more evenly.
2. Selected vegetables must be whole, firm, free from damage, signs of decay, red and dark spots with dry tails and a uniform color.
3. The stalks can be left as they will be convenient to take out whole pods from the jar. If, nevertheless, it is required to remove them according to the recipe, then this must be done carefully, without violating the integrity of the vegetable.
4. If the selected variety is too hot, then before pickling, you can pour it with cold water for a day or put it in boiling water for 12-15 minutes.
5. Work with fresh vegetables with gloves to avoid severe skin irritation. Do not touch your face during work.
6. In addition to the main product for pickling, any herbs and spices can be used: cloves, allspice, cumin, basil, coriander and horseradish root.
7. If there is not enough pepper for a full jar, then celery, carrots or cherry tomatoes can be added to seal.

The classic recipe for hot pepper for the winter in oil

The classic version is the simplest recipe for hot pepper in oil for the winter.It is available for execution even by beginners, and the necessary ingredients can be found in any refrigerator.

Would need:

• hot peppers - 1.8 kg;
• water - 0.5 l;
• sugar - 100 g;
• vegetable oil - 100 ml;
• salt - 20 g;
• ground pepper - 10 g;
• allspice - 5 peas;
• wine vinegar - 90 ml.

Vegetable stalks need not be removed, as it will be convenient to get them out of the jar.

Cooking process:

1. Wash the vegetables, dry and gently prick with a toothpick or fork.
2. Boil water, add sugar, vinegar, oil, ground and allspice, and salt.
3. Dip the pods in the marinade and simmer over the fire for 6-7 minutes.
4. Sterilize banks.
5. Gently transfer the vegetables to the prepared containers and pour over the hot marinade solution.
6. Close the lids with a seaming machine.

Hot peppers marinated with oil and vinegar for the winter

This spicy snack can be a great addition to a potato or rice side dish. For an attractive appearance of the dish, you can combine red and green in one jar. And to enhance the taste sensations and give notes of Caucasian cuisine will help the spices of hop-suneli.

Would need:

• hot peppers - 2 kg;
• sugar - 55 g;
• lean oil - 450 ml;
• parsley (fresh) - 50 g;
• salt - 20 g;
• vinegar essence - 7ml;
• hops-suneli - 40 g.

Can be served with potato or rice garnish

Step by step recipe:

1. Wash the pods well, carefully remove the stalk.
2. Dry vegetables with paper towel, cut into large pieces.
3. Heat a frying pan, pour oil into it and lay out the slices.
4. Salt and add sugar.
5. Chop the parsley.
6. Once the pods are slightly softened, add the herbs, suneli hops and vinegar.
7. Mix everything well and simmer for 15 minutes.
8. Divide the pepper-oil mixture into previously sterilized jars and roll them up with lids.

Spicy, fried in oil, peppers for the winter can be used when roasting meat or white fish.

Chili for the winter in oil with garlic

Another way to process the crop is to prepare it in oil with garlic. Dry basil or thyme can be added to enhance the flavor of the dish.

Would need:

• hot peppers - 15 pcs.;
• onion - 7 pcs.;
• garlic - 1 head;
• vinegar (6%) - 20 ml;
• vegetable oil - 50 ml;
• salt - 30 g;
• sugar - 30 g;
• bay leaf - 1 pc.

Thyme or basil can be added to enhance the aroma of the pepper.

Cooking process:

1. Rinse the pods, carefully cut out all the stalks and seeds.
2. Chop the peppers into slices.
3. Peel the garlic and chop finely with a knife.
4. Cut the onion into rings.
5. Mix vegetables and tamp them tightly into a jar.
6. Pour vinegar into a saucepan, add sugar, salt, bay leaf and oil.
7. Bring the marinade solution to a boil and simmer over low heat for 4-5 minutes.
8. Pour vegetables with hot marinade and cover with lids.

Before being sent to storage, the workpieces should be turned over and allowed to cool slowly in a warm room.

Hot peppers for the winter with sunflower oil

Sunflower oil has a wonderful aroma of seeds and contains a whole range of useful microelements. Like hot peppers, unrefined oil can increase the body's resistance to viruses, as well as have a beneficial effect on the nervous system.

Would need:

• bitter hot pepper - 1.2 kg;
• sugar - 200 g;
• vinegar (9%) - 200 ml;
• water - 200 ml;
• unrefined sunflower oil - 200 ml;
• salt - 20 g;
• black pepper - 8 g.

For harvesting, you can use cayenne pepper, chili, tabasco and jalapenos

Cooking process:

1. Wash the pods, dry them with paper towels and pierce each copy in several places with a toothpick.
2. Pour water into a saucepan, add the remaining ingredients.
3. Bring the mixture to boiling point and send the pods to the marinade.
4. Simmer everything on low heat for 5-6 minutes.
5. Gently arrange vegetables in sterilized jars, pour everything with marinade and close with screw caps.

The workpieces must be turned over and left until they cool in the room, after which they must be sent for storage.

Hot red peppers in oil for the winter are prepared from almost any variety: cayenne, chili, jalapeno, tabasco, as well as Chinese and Indian varieties.

Hot peppers for the winter with vegetable oil

Olive oil is popular for its medicinal properties. It reduces the risk of blood clots, cleanses the liver, and improves the functioning of the gastrointestinal tract. In combination with pepper, it can speed up the metabolism, so it can be consumed in small quantities even on a diet.

Would need:

• hot peppers - 12 pcs.;
• salt - 15 g;
• fresh thyme or basil - 20 g;
• olive oil - 60 g.

It is recommended to store the workpiece in a cool place.

Cooking process:

1. Separate the stalk, remove the seeds and rinse each pod well.
2. Dry the vegetable with napkins and cut into large pieces.
3. Cover everything with salt, mix well and leave for 10-12 hours (during this time, the pepper will give juice).
4. Tamping, put the slightly squeezed vegetables in a clean, dry jar (you do not need to sterilize).
5. Chop the greens, mix with olive oil and pour the pepper into the aromatic mixture.
6. Close the container with a lid and leave to infuse for 10 days at room temperature.

You can store the workpiece in the refrigerator, cool pantry or basement. Oil soaked in pepper and herb juice can be used as an ingredient in salad dressing or for frying fish and meat in it.

Hot pepper slices for the winter in oil

A scalding spicy snack is easy to prepare, and most importantly, it does not require long sterilization. Garlic will help enhance the antibacterial properties, and the use of colored vegetables will give the dish much-needed brightness in winter.

Would need:

• green (400 g) and red pepper (600 g);
• water - 0.5 l;
• oil - 200 ml;
• salt - 20 g;
• sugar - 40 g;
• garlic - 6 cloves;
• peppercorns - 12 pcs.;
• allspice - 6 pcs.;
• vinegar (9%) - 50 ml.

The blank does not require sterilization of cans

Cooking process:

1. Choose whole, firm vegetables, wash them well and dry them with napkins.
2. Cut into rings 2.5-3 cm thick.
3. Pour 2 liters of water into a saucepan, add 10 g of salt and bring to a boil.
4. Put the chopped vegetables in boiling water for 2 minutes, then put them in a colander and immerse them in cold water for 5 minutes.
5. Remove the colander and let the peppers dry.
6. Sterilize 2 cans.
7. Put 3 cloves of garlic, 6 peas and 3 allspice into each container. Arrange the cut vegetables.
8. Make a marinade: boil 1 liter of water in a saucepan, add salt, add sugar, butter and simmer for 4-5 minutes over low heat.
9. Pour the marinade into jars and roll them up with lids.

You can store workpieces even in a warm room, the main thing is in a dark place.

Fried hot peppers in oil for the winter

In Armenian cuisine, this dish is considered a classic of national cuisine. For this hot pepper recipe in oil, slightly unripe young pods are suitable for the winter.

Would need:

• hot peppers - 1.5 kg;
• garlic - 110 g;
• vegetable oil - 180 g;
• apple cider vinegar - 250 ml;
• salt - 40 g;
• fresh parsley - 50 g.

The preservatives for the preparation are citric, lactic and acetic acid.

Cooking steps:

1. Wash each pod well, make a small cruciform incision at the base and place in a dish of cold water.
2. Rinse the greens and chop with shaking. Finely chop the garlic.
3. Mix parsley and garlic, salt and send pepper to them.
4. Leave everything for 24 hours.
5. Pour oil into a deep frying pan, add vinegar and green mixture.
6. Fry, stirring occasionally for 15-20 minutes.
7. Place the vegetables tightly in sterilized jars and roll them up under the lids.

Preservatives in this case are citric, lactic and acetic acid, which is found in vinegar.In winter, such a snack will strengthen the immune system, protect against colds and make up for the potassium deficiency.

Bitter peppers with herbs in oil for the winter

The aromatic and spicy dish goes well with barbecue, grilled vegetables and mushrooms. Wrapping the marinated filling in pita bread and adding boiled meat or cheese, you can prepare a quick and satisfying snack.

Would need:

• hot peppers - 12 pcs.;
• cilantro, dill, basil, parsley - 20 g each;
• bay leaf - 3 pcs.;
• garlic - 2 cloves;
• salt - 20 g;
• sugar - 20 g;
• vinegar (6%) - 100 ml;
• vegetable oil - 100 ml;
• water - 100 ml.

You can serve an appetizer with kebabs and mushrooms

Cooking steps:

1. Wash and dry the pods and herbs.
2. Cut the stalk, cut each pod into 2 parts, chop the greens coarsely.
3. Add salt and butter, sugar and bay leaf to the water.
4. Bring to a boil, add vinegar and simmer over low heat for another 5-7 minutes.
5. Put garlic, pepper and herbs in a sterilized container, tamp lightly and pour in a hot solution of the marinade.
6. Roll up under the lid.

Hot pepper recipe for the winter in oil with spices

Spices and herbs add a harmonious finish and accentuate the pungency of a peppery snack. In addition to coriander and cloves, you can safely use mustard seeds, cumin, horseradish root and fennel.

Would need:

• hot pepper - 10 pcs.;
• coriander - 10 grains;
• cloves - 5 pcs.;
• black pepper (peas) and allspice - 8 pcs.;
• bay leaf - 3 pcs.;
• salt - 15 g;
• sugar - 15 g;
• vinegar (6%) - 50 ml;
• vegetable oil - 50 ml;
• water - 150 ml.

You can add mustard seeds, cumin, coriander and cloves to hot peppers.

Cooking process:

1. Wash and dry vegetables with a towel or napkins.
2. Remove the stalk and cut each pod into 3-4 cm thick vertical slices.
3. Salt water, mix with butter, add sugar, spices and laurel leaves.
4. Bring to a boil, pour in vinegar and keep on medium heat for another 5 minutes.
5. Sterilize banks.
6. Put in a container, tamp the pepper, and cover with a hot solution of the marinade.
7. Roll up the lids.

The jars should be turned over, covered with a blanket and left to cool for 1-2 days. Then the spins can be sent for storage.

A simple recipe for hot peppers in oil for the winter

This recipe is distinguished by the absence of vinegar. The oil does an excellent job of preserving the product, while softening the pungency of the main component.

You will need:

• hot pepper - 1 kg;
• garlic - 2 cloves;
• salt - 200 g;
• vegetable oil - 0.5 l.

You can add a little mint to spice it up.

Cooking process:

1. Wash the main component, peel the garlic.
2. Coarsely chop both types of vegetables.
3. Transfer everything to a bowl, cover with salt and leave to dehydrate for a day.
4. Put the food in a clean container, tamp everything and pour oil so that the vegetable mixture is completely covered.
5. Close with screw caps and put in the refrigerator.

You can add some spice to the dish by adding a little fresh mint.

Hot peppers for the winter in oil whole

The whole marinating makes it very convenient to use the piece in the future. In this way, mainly green and red peppers are preserved.

Would need:

• hot pepper - 2 kg;
• salt - 20 g;
• honey - 20 g;
• water - 1.5 l;
• vegetable oil - 0.5 l;
• apple cider vinegar - 60 ml.

You can add not only honey to the dish, but also cane sugar or molasses.

Cooking steps:

1. Wash the pepper thoroughly, cut the stalks.
2. Place vegetables in prepared containers.
3. Boil water and pour pepper, leave for 12-15 minutes.
4. Drain the broth, salt, add honey, oil and bring to a boil.
5. Add vinegar at the end.
6. Pour the marinade into a container.
7. Tighten with lids.

Cane sugar or molasses can be used instead of honey.

Pickled chili peppers for the winter in oil with celery

In addition to the main product, you can add additional ingredients to the curls: carrots, leeks and cherry tomatoes.Fresh celery goes well with hot peppers.

Would need:

• hot pepper - 3 kg;
• garlic (head) - 2 pcs.;
• celery - 600 g;
• water - 1 l;
• sugar - 200 g;
• salt - 40 g;
• vinegar (6%) - 200 ml;
• vegetable oil - 200 ml.

You can add carrots and tomatoes to the dish

Cooking process:

1. Wash the main component and prick with a needle or awl.
2. Peel the garlic, chop the celery into 2cm thick pieces.
3. Add spices, oil and vinegar to the water, bring to a boil.
4. Send pepper, garlic and celery to a saucepan and simmer for 5-7 minutes.
5. Arrange the vegetables in jars and roll up the lids.

It is better to store preservation of this type in a cooler place: a cellar or on a cold veranda.

Stuffed hot peppers marinated in oil for the winter

This recipe comes from sunny Italy. Anchovies unusual for our strip can be replaced with any other type of seafood.

Would need:

• green pepper, hot - 3 kg;
• salted anchovies - 2.5 kg;
• capers - 75 g;
• water - 0.5 l;
• vegetable oil - 0.5 l;
• wine vinegar - 0.5 l.

There is no need to salt the dish, as it contains salted anchovies

Cooking process:

1. Wash and dry the pods.
2. Cover with water and vinegar, bring to a boil. Simmer for 3-4 minutes.
3. Remove the peppers and dry.
4. Process anchovies (remove bones, tail and head).
5. Stuff the peppers with fish and carefully place in jars.
6. Put the capers in the same place and cover everything with oil.
7. Tighten with screw caps. Keep refrigerated.

Salt is not required in this recipe because of the salted anchovies.

Harvesting hot peppers for the winter in oil with Provencal herbs

Herbs add a unique flavor to any snack. Combined with oil, they can extend the shelf life of workpieces.

Would need:

• paprika, hot - 0.5 kg;
• garlic - 5 cloves;
• provencal herbs (mixture) - 30 g;
• olive oil - 500 ml;
• bay leaf - 2 pcs.

Provencal herbs extend the shelf life of the harvest

Cooking steps:

1. Put peeled garlic in a saucepan and cover with oil.
2. Heat to high temperature, but do not boil.
3. Add bay leaves and herbs.
4. Keep everything on low heat for 15 minutes.
5. Gently take out the garlic with a slotted spoon and transfer it to a sterilized container.
6. Send washed and, necessarily, dried peppers to the oil. Simmer for 10-12 minutes.
7. Divide the fried product into jars and pour over everything with fragrant hot oil.
8. Tighten with screw caps, cool and store.

You can use a ready-made mixture or add the Provencal herbs separately.

Baked hot peppers for the winter in oil

Baked peppers are often used as a salad ingredient. Vegetables with oil are also great for a great dressing or base for a sauce.

Would need:

• paprika, bitter - 1 kg;
• garlic - 10 cloves;
• vegetable oil - 500 ml;
• rosemary - 1 sprig;
• salt - 20 g.

Pepper with oil is suitable for dressing or as a base for a sauce

Cooking process:

1. Cut the stalk of the pods, divide into 2 parts and remove all seeds. Wash and dry well.
2. Bake in an oven at 200 ° C for 7-9 minutes.
3. Transfer everything to sterilized jars along with the garlic.
4. Heat the oil, salt and pour into the jars while hot.
5. Roll up the lids.

The workpieces must be allowed to cool slowly over the course of a day, after which they must be removed to a basement or a cool storage place.

Blanched hot peppers in oil for the winter

Blanching is necessary to change the structure of the product (to make it softer), and at the same time preserve the color. You can blanch both vegetables and fish or herbs.

Would need:

• hot peppers - 2 kg;
• greens - 50 g;
• garlic - 120 g;
• vegetable oil - 130 g;
• salt - 60 g;
• sugar - 55 g;
• vinegar (9%) - 450 ml.

Blanched peppers are paired with potatoes, baked vegetables and rice

Steps:

1. Wash and dry the pepper.
2. Peel and chop the garlic, finely chop the greens.
3. Blanch the pods: send the vegetables to a separate pan with boiling water for 3-4 minutes, then take them out and place them in cold water for 4 minutes. Get out and remove the skin.
4. Boil 1.5 liters of water, salt it, add sugar, oil and vinegar.
5. Bring the marinade to a boil and add the herbs and chopped garlic.
6. Put pepper in a wide bowl, pour it with hot marinade solution and put oppression on top.
7. Put in the refrigerator for a day.
8. Drain the marinade and boil it again.
9. Arrange the vegetables in jars and pour over the hot marinade solution.
10. Roll up the lids.

This appetizer is called "Georgian pepper" and goes well with more bland dishes: potatoes, baked vegetables, rice.

Storage rules

You can store the workpieces both in the cellar and in the refrigerator. Despite the fact that oil is an excellent preservative, it is more expedient to store conservation only with oil (without vinegar) in cooler places.

The shelf life of the product reaches 3 years.

When organizing a place, remember the following details:

1. Avoid exposure to sunlight;
2. Monitor the level of humidity and temperature;
3. Check covers for rust and brine for transparency.

Conclusion

Recipes for hot peppers in oil for the winter, as a rule, are not difficult. In this case, the blanks can be used both as a dressing for salads and hot dishes, and as a separate snack.

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