How to salt tsitsak pepper for the winter: delicious salting and pickling recipes

Simple recipes for pickled tsitsak peppers for the winter are very diverse, among their abundance everyone will find one that suits their taste. Below are recipes for pickled, salted, pickled tsitsak peppers for the winter with a photo. This variety of vegetable with a bitter-sharp taste was bred by breeders. Pickled snacks from it are especially popular in Georgia and Armenia. It is similar to the more well-known chili variety, but its flavor is milder. The plant is thermophilic, therefore, in the northern regions it is grown in greenhouses.

It is better to use fruits no larger than 8 cm

How to cook tsitsak pepper for the winter

For harvesting a pickled or salted vegetable, it is best to take oblong thin fruits of a yellowish-green color. The seed inside and the stalks do not need to be removed. Before cooking pickled peppers, the pods need to be dried a little: unwashed vegetables are laid out on the windowsill for 2-3 days, covered with gauze. Fruit should be washed immediately before cooking.

If the fruits are too bitter, you can soak them in cool water for 12-48 hours, renewing it periodically.

Before pickling or salting, each fruit must be pierced with a fork or knife in several places so that air comes out of them and they are better saturated with marinade.

For salting, it is better to take rock or sea coarse salt.

Fruits of yellowish-green color are suitable for blanks.

Before cooking, it is better to get rubber gloves and a respirator to protect your hands and nasal mucosa from burns.

A pickled vegetable is usually used as an addition to meat and fish dishes, vegetable salads, but for lovers of spicy and spicy, pickled snacks are suitable as an independent dish.

How to pickle tsitsak peppers for the winter according to a classic recipe

To prepare 0,5 liters of pickled tsitsak according to this recipe, you will need a minimum of ingredients:

• tit – 500 g;
• allspice – 12-15 peas;
• salt – 100 g;
• sugar – 250 g;
• vinegar 9% – 250 ml.

The classic recipe involves storing peppers in a marinade

Preparation of simple pickled tsitsak peppers for the winter:

1. Fruits prepared in advance must be placed in a sterile jar as tightly as possible.
2. Pour boiling water there, soak for 7-12 minutes.
3. After the time has elapsed, pour the liquid into the pan and put on fire.
4. Add spices to it.
5. Bring to a boil, reduce heat to medium and simmer for 5 minutes.
6. Shortly before the end of cooking, add vinegar, mix.
7. Pour the pods with the resulting marinade while it is hot. Close or roll up a jar of pickled peppers tightly.

How to close tsitsak pepper in Armenian for the winter

In order to prepare 3 liters of tsitsak pepper for the winter in Armenian, you will need:

• tit – 3 kg;
• salt (preferably coarse) – 1 cup;
• garlic – 120 g;
• dill greens – 1 large bunch;
• drinking water – 5 liters.

The workpiece will be ready in 1-2 weeks

pickling process:

1. Garlic and dill must be cut and placed in a deep large container (pot, basin) along with the vegetable.
2. Salt is dissolved in water by stirring.
3. Then pour the ingredients with the resulting brine and press down the contents with something heavy.
4. We leave to soak away from sunlight and heaters until the fruits turn yellow (from 3 to 7 days).
5. After the required time has elapsed, drain the liquid from the pan.
6. We tightly stack the fruits on the banks.

We sterilize them together with pickled peppers, then roll them up.

Bitter gourd for the winter

For salting you need:

• tit – 5 kg;
• coarse rock salt – 1 cup;
• drinking water – 5 liters.

For salting you need a minimum of ingredients

Preparation of salted peppers tsitsak for the winter:

1. Salt mix, dissolve in water. It is better to take a deep enameled pan or basin.
2. Prepared vegetables should be placed in the brine and put under oppression for 3-7 days until it turns yellow.

After the required time has elapsed, the product is ready for use. For long-term storage, you can roll the blanks into a sterilized dish.

How to salt tsitsak pepper for the winter can be seen in the video:

A simple recipe for pickled tsitsak peppers for the winter

Ingredients for 4 liters of workpiece:

• peppers – 5 kg;
• drinking water – 5 l;
• garlic – 15 denticles;
• salt – 200 g;
• black pepper (peas) – 15 g;
• allspice – 15 g;
• bay leaf – 8-10 pcs.

Work with pepper should be in gloves, so as not to cause burns to the skin.

For fermentation, you will need enamelware or wooden barrels.

pickling process:

1. Mix salt thoroughly in water at room temperature.
2. Wash the pods and pierce each in several places.
3. Peel the garlic, cut the cloves into 2-4 parts.
4. Put pods, garlic, spices in layers in prepared deep dishes. Pour the brine over the ingredients.
5. Set oppression on the contents of the dishes and leave until the fruits turn yellow (3-7 days).
6. After the required period, drain the marinade, check that there is no liquid left in the vegetables.
7. Put the pickled fruits tightly in clean jars, sterilize in boiling water, close.

Fried tsitsak peppers in oil for the winter

Since the peppers in this recipe are cooked in oil, they are the perfect complement to boiled potatoes, stewed vegetables, lean meat or fish.

You need to prepare:

• tit – 2,5 kg;
• vinegar 9% – 200 ml;
• sunflower oil – 300 ml;
• salt – 1 Art. l .;
• garlic – 150 g;
• parsley and dill – a bunch.

Garlic and herbs emphasize the bitter taste of pepper

Step-by-step preparation of a snack:

1. Wash the fruits thoroughly, pierce with a fork.
2. Finely chop parsley and dill.
3. Cut garlic cloves into 6-8 pieces.
4. Roll the vegetables in a mixture of herbs, garlic and salt, leave to marinate for a day in a cool place.
5. Mix vegetable oil with vinegar and fry the vegetables in this mixture over medium heat.
6. Put the pods tightly in jars, add the rest of the mixture in which they were fried.
7. Sterilize, close tightly.

Video of the recipe for harvesting tsitsak pepper for the winter:

Tsitsak pepper recipe for the winter in Caucasian style

There are many recipes for hot tsitsak peppers for the winter. You can cook something unusual from Caucasian cuisine. The dish is medium spicy with sweet notes.

 For preparation it will be required:

• pepper – 2,5 kg;
• drinking water – 5 l;
• salt – 300 g;
• black pepper (peas) – 10 g;
• garlic – 10-12 cloves;
• coriander (seeds) – 10 g;
• bay leaf – 4-6 pcs .;
• cherry leaves – 4-6 pcs.

Cherry leaves and coriander make the taste of the dish unusual.

pickling process:

1. Dissolve the salt in water in a deep container with thorough mixing.
2. Add spices and chopped garlic.
3. Wash the vegetables thoroughly, make punctures with a fork, put in brine.
4. Leave under oppression for 10-14 days.
5. After the required amount of time, we take out the pods from the brine and put them tightly in jars.
6. Boil the remaining liquid for 1-2 minutes and pour over the vegetables.
7. Sterilize the blanks, close tightly.

Delicious tsitsak pepper marinated for the winter with Georgian spices

To get 2 liters of pickled vegetable you will need:

• tit – 2 kg;
• drinking water – 0,3 l;
• garlic – 150 g;
• sunflower oil – 250 ml;
• vinegar 6% – 350 ml;
• greens (dill, celery, parsley) – 1 small bunch each;
• allspice – 5 peas;
• bay leaf – 4-5 pcs .;
• salt – 50 g;
• sugar – 50 g;
• hops-suneli – 20 g.

Peppers – the champion in the content of vitamin C

The procedure for preparing pickled peppers in Georgian:

1. Wash the pods thoroughly, make cuts on the tops.
2. Peel the garlic and cut each clove into 2-4 parts, tear the greens into small pieces.
3. Add vegetable oil, salt, sugar and allspice to a saucepan with water, mix. Boil.
4. Add bay leaf and suneli hops to the brine, bring to a boil again.
5. Lower the fruits there, make medium heat and cook for 7 minutes.
6. Then take them out and place them tightly in sterile jars.
7. Leave the marinade on the fire, add the rest of the ingredients there, wait for the boil, cook for a couple of minutes.
8. Pour the contents of the jars with the resulting marinade.
9. Sterilize the blanks, close tightly.

A simple recipe for salting tsitsak peppers for the winter with garlic

You will need:

• pepper – 2 kg;
• garlic – 250 g;
• bay leaf – 2 pieces;
• salt – 400 g;
• black currant leaf – 2 pcs.;
• greenery;
• drinking water – 5 liters.

Blanks are stored in a dark cool place

Step-by-step cooking:

1. Boil water along with spices and currant leaves.
2. Put the fruits in the marinade and press down with something heavy, leave for 3 days.
3. After the required time, put the pods without marinade in jars.
4. Bring the remaining marinade to a boil, pour over the contents of the jars.
5. Sterilize with contents, close tightly.

How to marinate tsitsak pepper with honey for the winter

The huge advantage of this recipe is that the content of a large amount of vinegar and honey makes it possible to obtain a pickled product without sterilization. It is enough to store it in a cool place.

To pickle a vegetable you will need:

• tit – 1 kg;
• vinegar 6% – 450 ml;
• Honey – 120 g;
• salt – 25 of

Honey gives a sweetish flavor to hot peppers

Step-by-step cooking process:

1. Mix honey with salt in vinegar, bring the resulting mass to a boil.
2. Place the pods tightly in jars, pour in the marinade and roll up.

Armenian tsitsak pepper for the winter with celery and cilantro

Pickled peppers are prepared from the following ingredients:

• tit – 3 kg;
• drinking water – 1,5 l;
• garlic – 12-15 cloves;
• celery (stalks) – 9 pcs.;
• cilantro greens – 2 small bunches;
• salt – 250 g;
• sugar – 70 g;
• vinegar 6% – 6 tbsp. l.

Preparations with cilantro and celery are incredibly fragrant and tasty.

Tsitsak pepper, marinated for the winter in Armenian style, is prepared as follows:

1. Dissolve salt and sugar in water at room temperature.
2. Peel the garlic, cut into thin slices.
3. Wash celery, cut into small pieces. Chop green cilantro.
4. Place prepared peppers, garlic, celery and cilantro in layers in a deep saucepan.
5. Pour vegetables and greens with brine, put something heavy on them for 3-7 days.
6. When the pods turn yellow, remove them from the liquid and place them tightly in the jars.
7. Bring the remaining liquid to a boil, add vinegar. Boil again.
8. Pour marinade over vegetables.
9. Sterilize pickled peppers, close with lids.

How to salt tsitsak pepper with corn leaves for the winter

For salting you need:

• pepper – 2 kg;
• corn leaves – 5-6 pieces;
• dill greens – 1 small bunch;
• celery (stalk) – 1 pc.;
• garlic – 10 denticles;
• salt – 150 g;
• drinking water – 2 l;
• bay leaf – 10 pcs.

Corn leaves in the marinade make the peppers taste softer.

Cooking process:

1. Peel the garlic, cut the cloves into 2-4 pieces.
2. Wash the celery, cut into small pieces, chop the dill.
3. Dissolve the salt in water at room temperature by stirring.
4. At the bottom of a deep saucepan put half of the corn leaves and dill, on them – pods of tsitsak mixed with garlic, celery and bay leaf. Put the rest of the greens on top.
5. Pour the ingredients with brine and put under oppression for 3-7 days.
6. After the time has elapsed, transfer the pods to sterile jars, bring the remaining liquid to a boil and pour the contents into it.
7. Sterilize, roll up.

Tsitsak pepper for the winter in tomato sauce

The recipe is suitable for lovers of juicy and savory snacks. Tomatoes “soften” the taste of bitter peppers, and chili gives the appetizer a sharpness.

In order to cook marinated tsitsak in tomato, you need:

• tit – 1,5 kg;
• fresh tomatoes – 3 kg;
• chili – 2 pcs.;
• sunflower oil – 100 ml;
• parsley – 1 small bunch;
• sugar – 100 g;
• salt – 15 g;
• vinegar 6% – 80 ml.

Harvesting in tomato is spicy and juicy

Recipe for making delicious tsitsak peppers for the winter in tomato sauce:

1. Wash the tomatoes, pour over with boiling water, peel.
2. Grind the tomatoes in a blender until puree.
3. Add salt, granulated sugar, sunflower oil, vinegar, cook over low heat until thickened (about 45 minutes).
4. Remove the tails from the chili, pierce it and tsitsak with a fork.
5. In tomato puree, cook first tsitsak, then chili, for about 15 minutes.
6. When the pods become soft, add finely chopped parsley to the puree, cook for another 5-7 minutes.
7. Remove the pods, put tightly in sterile jars, pour tomato puree.
8. Sterilize the pickled appetizer, roll up.

Storage Rules

Recipes for pickled tsitsak peppers for the winter involve storing the workpiece in jars. The conditions are no different from the rules for storing other preservation: a cool dark place. For hermetically sealed jars of pickled snacks, a cellar, basement or refrigerator is suitable. If the workpiece is not placed in a sterile container, then it can be stored in the refrigerator for no more than a month, as well as opened workpieces.

If the brine becomes cloudy or spots appear on the fruits, the blanks are not suitable for consumption.

Conclusion

Simple recipes for pickled tsitsak peppers for the winter will help diversify the everyday table and decorate the festive one. Pickling and salting the fruits is not difficult at all. Such a dish can be served as a separate appetizer or as an addition to meat, added to soups, main courses and salads.