Hot 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 the summer will emphasize the richness of the menu, and in winter and in the off-season it will prevent colds, thanks to the high content of capsaicin.

How to pickle hot peppers for the winter with butter

Hot pepper is indispensable not only in terms of taste palette, but also because of its beneficial effects on the entire body as a whole.

 This vegetable is capable of:

1. Increase the functionality of the digestive tract.
2. Fight pathogenic organisms.
3. Strengthen the functions of hematopoiesis.
4. Regulate the menstrual cycle.
5. Accelerate 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 “appendix” to a side dish or as an addition to a sauce.

The variety is not critical, any is suitable for pickling: red, green. Vegetables 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 whole canning, thin long specimens are best suited, which, as practice shows, marinate faster and more evenly.
2. Selected vegetables should be whole, elastic, without damage, traces of decay, red and dark spots with dry tails and uniform color.
3. The stalks can be left, as it will be convenient to get whole pods from the jar with them. If, nevertheless, according to the recipe, they are required to be removed, then this should be done carefully, without violating the integrity of the vegetable.
4. If the selected variety is too hot, then before marinating, you can pour cold water over it for a day or place it in boiling water for 12-15 minutes.
5. Wear gloves when handling fresh vegetables to avoid severe skin irritation. Do not touch your face while working.
6. In addition to the main pickling product, any greens and spices can be used: cloves, allspice, cumin, basil, coriander and horseradish root.
7. If there was not enough pepper for a full jar, then celery, carrots or cherry tomatoes can be added to thicken.

Classic hot pepper recipe for the winter in oil

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

You will need:

• hot peppers – 1,8 kg;
• water – 0,5l;
• sugar – 100 g;
• Vegetable oil – 100 ml;
• salt – 20 g;
• ground pepper – 10 g;
• allspice – 5 peas;
• wine vinegar – 90 ml.

The stalks of vegetables can not be removed, as it will be convenient to get them out of the jar

Cooking process:

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

Hot peppers marinated for the winter with oil and vinegar

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

You will need:

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

Can be served with potato or rice side dish

Step-by-step recipe:

1. Wash the pods well, carefully remove the stem.
2. Dry the vegetables with a paper towel, cut into large pieces.
3. Heat a frying pan, pour oil into it and lay out the cuts.
4. Salt and add sugar.
5. Chop the parsley.
6. As soon as the pods soften a little, add greens, suneli hops and vinegar.
7. Mix everything well and simmer for 15 minutes.
8. Arrange the pepper-oil mixture in pre-sterilized jars and roll them up with lids.

Hot, fried in oil, pepper for the winter can be used when baking meat or white fish.

Chili peppers for the winter in oil with garlic

Another way to process the crop is to harvest it in oil with garlic. To enhance the flavor of the dish, you can add dry basil or thyme.

You will need:

• hot pepper – 15 pc.;
• Onion – 7 units;
• garlic – 1 head;
• vinegar (6%) – 20 ml;
• Vegetable oil – 50 ml;
• salt – 30 g;
• sugar – 30 g;
• bay leaf – 1 pcs.

To enhance the flavor of pepper, you can add thyme or basil.

Cooking process:

1. Rinse the pods, carefully cut out all the stalks and seeds.
2. Chop the peppers into circles.
3. Peel the garlic and finely chop with a knife.
4. Onion cut into rings.
5. Mix vegetables and pack 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 hot marinade over vegetables and seal with lids.

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

Hot pepper for the winter with sunflower oil

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

You will 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 jalapeno

Cooking process:

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

The blanks must be turned over and left until cool in the room, and then 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 pepper for the winter with vegetable oil

Olive oil is well-deservedly popular due to its medicinal properties. It reduces the risk of thrombosis, cleanses the liver, improves the functioning of the gastrointestinal tract. In combination with pepper, it can speed up metabolism, so in small quantities it can be consumed even on a diet.

You will need:

• hot pepper – 12 pc.;
• 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. Pour everything with salt, mix well and leave for 10-12 hours (during this time, the pepper will give juice).
4. Packing, put the slightly squeezed vegetables in a clean, dry jar (you can not sterilize).
5. Cut the greens, mix with olive oil and pour over the pepper with an 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 the juice of peppers and herbs can be used as an element of salad dressing or fry fish and meat on it.

Hot pepper slices for the winter in oil

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

You will 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.

Harvesting does not require sterilization of jars

Cooking process:

1. Choose whole, elastic 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. Send the chopped vegetables to boiling water for 2 minutes, then put them in a colander and lower them into cold water for 5 minutes.
5. Remove the colander and let the peppers dry.
6. Sterilize 2 jars.
7. Put 3 cloves of garlic, 6 regular peas and 3 allspice in each container. Lay sliced ​​vegetables.
8. Make a marinade: boil 1 liter of water in a saucepan, 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 blanks even in a warm room, most importantly – 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.

You will need:

• hot capsicum – 1,5 kg;
• garlic – 110 g;
• vegetable oil – 180 g;
• apple cider vinegar – 250 ml;
• salt – 40 g;
• fresh parsley – 50 g.

The preservatives of the workpiece are citric, lactic and acetic acid.

Cooking steps:

1. Wash each pod well, make a small cross-shaped incision at the base and place in a dish of cold water.
2. Rinse the greens and shake to cut. 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 for 15-20 minutes.
7. Place vegetables tightly in sterilized jars and roll up under the lids.

Preservatives in this case are citric, lactic and acetic acid, which is contained in vinegar. In winter, such an appetizer will strengthen the immune system, protect against colds and replenish potassium deficiency.

Hot pepper with herbs in oil for the winter

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

You will need:

• hot pepper – 12 pc.;
• 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 barbecue 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 with oil, 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 into a sterilized container, lightly tamp and pour hot marinade solution.
6. Roll under the lid.

Hot pepper recipe for the winter in oil with spices

Spices and spices give a harmonious aftertaste and set off the sharpness of the pepper appetizer. In addition to coriander and cloves, you can safely use mustard seeds, cumin, horseradish root and fennel.

You will need:

• hot pepper – 10 pc.;
• 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.

Mustard seeds, cumin, coriander and cloves can be added to hot peppers

Cooking process:

1. Wash vegetables and pat dry with towels or paper towels.
2. Remove the stalk and cut each pod into vertical slices 3-4 cm thick.
3. Salt water, mix with oil, add sugar, spices and laurel leaves.
4. Bring to a boil, pour in the vinegar and keep on medium heat for another 5 minutes.
5. Sterilize jars.
6. Put in containers, tamping pepper, and pour hot marinade solution.
7. Roll up the covers.

Banks should be turned over, covered with a blanket and left to cool for 1-2 days. After that, 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 hotness 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 for spice.

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. Transfer the products to a clean container, compact everything and pour oil so that the vegetable mixture is completely covered.
5. Close with screw caps and refrigerate.

You can spice up the dish by adding a little fresh mint.

Whole hot pepper for the winter in oil 

Whole marinating makes it very convenient to use the workpiece in the future. In this way, mainly green and red types of pepper are preserved.

You will 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.

In the dish, you can add not only honey, 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. At the end add vinegar.
6. Pour marinade into containers.
7. Screw on the 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, additional ingredients can be added to the spins: carrots, leeks and cherry tomatoes. Pairs well with hot peppers fresh celery.

 You will 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 pieces 2 cm thick.
3. Add spices, oil and vinegar to the water, boil.
4. Send pepper, garlic and celery to the pan and simmer for 5-7 minutes.
5. Arrange the vegetables in jars and roll up the lids.

It is better to store the 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.

You will 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 the composition includes salted anchovies

Cooking process:

1. Wash the pods, dry.
2. Pour in water and vinegar, bring to a boil. Simmer for 3-4 minutes.
3. Take out the peppers and pat dry.
4. Process anchovies (remove bones, tail and head).
5. Stuff the peppers with fish and carefully place in jars.
6. Lay the capers there and pour everything with oil.
7. Screw on the caps. Keep refrigerated.

Salt is not required in this recipe due to the salted anchovies.

Harvesting hot peppers for the winter in oil with Provence herbs

Herbs give any snack a unique flavor. In combination with oil, they are able to extend the shelf life of blanks.

You will need:

• capsicum, hot – 0,5 kg;
• garlic – 5 denticles;
• Provence herbs (mixture) – 30 g;
• olive oil – 500 ml;
• bay leaf – 2 pcs.

Provence herbs extend the shelf life of the workpiece

Cooking steps:

1. Put the peeled garlic into the pan and pour it with oil.
2. Heat to high temperature, but do not boil.
3. Add bay leaf and herbs.
4. Keep everything on low heat for 15 minutes.
5. Carefully remove the garlic with a slotted spoon and transfer it to a sterilized container.
6. Send washed and, of course, dried peppers to the oil. Simmer for 10-12 minutes.
7. Arrange the fried product in jars and pour everything with fragrant hot oil.
8. Screw on the caps, cool and send for storage.

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

Baked hot peppers for the winter in oil

Roasted peppers are often used as a salad ingredient. Buttered veggies also make a great dressing or sauce base.

You will need:

• capsicum, bitter – 1 kg;
• garlic – 10 denticles;
• Vegetable oil – 500 ml;
• rosemary – 1 sprig;
• salt – 20 of

Peppers with oil are suitable for dressing or as a base for sauce

Cooking process:

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

The blanks must be allowed to cool slowly during the day, and then removed to the basement or a cool storage place.

Blanched hot peppers in oil for the winter

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

You will need:

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

Blanched peppers pair well with potato dishes, roasted vegetables and rice.

Steps:

1. Wash pepper, dry.
2. Peel and chop the garlic, finely chop the greens.
3. Blanch the pods: send the vegetables to a separate pot of boiling water for 3-4 minutes, then remove them and place them in cold water for 4 minutes. Take 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 greens and chopped garlic.
6. Put the pepper in a wide bowl, pour it with a hot marinade solution and put oppression on top.
7. Remove for a day in the refrigerator.
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 covers.

Such an appetizer is called “Georgian pepper” and goes well with more insipid dishes: potatoes, baked vegetables, rice.

Storage Rules

You can store blanks both in the cellar and in the refrigerator. While oil is an excellent preservative, oil-only (no vinegar) preserves are best stored in cooler places.

The shelf life of the product reaches 3 years.

When organizing a place, you need to remember the following details:

1. Avoid exposure to sunlight;
2. Monitor humidity and temperature levels
3. Check the lids for rust and the brine for transparency.

Conclusion

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