Pickled hot peppers for the winter in Armenian

When the cold comes, canned vegetables and fruits appear on the table more and more often. Even hot pepper in Armenian for the winter is suitable, although the Slavs rarely pickle this product, but in vain. It goes well with fish and meat dishes.

Rules for harvesting hot peppers for the winter in Armenian

This vegetable has a pungent taste due to the alkaloid capsaicin. Chile boasts a high content of vitamin C.

There are many other useful substances in the vegetable, which:

• help to cope with stress;
• eliminate the symptoms of asthma;
• relieve pain of different localization;
• improve appetite and metabolism;
• eliminate pain in the joints and bones;
• prevent insomnia;
• stimulate blood circulation, thereby preventing the development of atherosclerosis.

Preparing hot peppers for the winter in Armenian is not difficult, especially if you follow a few simple rules. When buying or harvesting chili for canning, choose only ripe chili, without any damage.

Give preference to thin and long fruits, they are best placed in storage dishes, and look more beautiful on the festive table. Large chili does not need to be discarded, it can be cut into strips or circles. For cooking in Armenian, equally red, yellow and green hot peppers are suitable.

Preparation:

1. Cleansing from insects and dirt.
2. Wash in warm water, you can put in the dishes for a few minutes.
3. Rinse in cool running water.
4. Drying with a towel or napkins.

It is not necessary to cut the stalks completely so that it is convenient to get and taste the salted vegetable.

If you do not need a very spicy pickled or salted chili, then the pods are soaked in cold water. The duration of the process is 24 hours, during which it is necessary to regularly change the water. There is a faster way, the fruits are poured with hot water for 10 minutes.

Soak the pods before marinating

The classic recipe for bitter pepper for the winter in Armenian

This is one of the most elementary methods, thanks to which you can get a delicious pickled and salted chili.

For 5 liters of water, the following components are needed:

• 3 kg of pods;
• garlic – 6 denticles;
• a small amount of dill;
• 200 g of salt.

Hot green pepper for the winter according to the Armenian recipe is recommended to be dried beforehand. To do this, the vegetables are washed and left for 2-3 days indoors or under the sun.

For harvesting, it is better to use a small container

Salting process:

1. Bitter chili washed.
2. Pierce with a fork in several places.
3. All the salt is dissolved in 5 liters of cold boiled water.
4. Spices and dill are crushed.
5. Placed in brine.
6. The container is closed and put under oppression.

After 2 weeks, the salted and pickled vegetable is sent to a colander so that all the liquid is glassed.

Next, you need to proceed as follows:

1. The dishes are thoroughly washed with soda.
2. The pods are tightly tamped down to the very neck, if liquid appears, then it must be drained.
3. The prepared brine is poured into sterilized containers.
4. Roll up lids.

The last stage involves sterilization at a temperature of 50-60 degrees for 15 minutes. As soon as the container reaches room temperature, it can be taken out to the cellar.

Hot pepper marinated for the winter in Armenian style

To make bitter pickled pepper for the winter in Armenian style, it is pre-washed, but the seeds and stalks are not removed. Then boil in boiling water for about 2-3 minutes. They are quickly taken out and immediately placed in cold water. These actions will allow you to quickly peel the fruit.

To get a pickled and salty dish you will need:

• 3,5 kg of pods;
• 500 ml of vegetable oil;
• 100 grams of sugar;
• 5 cloves of garlic;
• 90 ml of vinegar;
• 4 Art. l salt.

Unsterilized pickled peppers are best stored in the cellar.

After cleaning from the skin, the harvesting process itself begins:

1. Oil, vinegar, salt, sugar are sent to the water.
2. The mixture is heated until boiling.
3. Add all peeled vegetables.
4. Boil for 1-2 minutes.
5. Put chopped garlic on the bottom.
6. Tamp the pods.
7. Pour in the brine.
8. The dishes are covered with sterilized lids.
9. Sterilize for 50 minutes.
10. Roll up the lids and turn the container over.

Salty bitter pepper for the winter in Armenian

To get salty preparations, not the most burning fruits are used, they are usually green or light yellow.

Ingredients:

• 2 kg of pepper;
• 5 L of water;
• a bunch of dill;
• bay leaf – 5-8 pieces;
• cherry leaves – 5-8 pieces;
• 2 heads of garlic;
• a tablespoon of coriander;
• 15 tablespoons of table salt.

According to this recipe, it is not necessary to close the container hermetically, but then you can store salted and pickled vegetables exclusively in the cellar. It is allowed to make a blank in barrels or plastic containers with lids. Before salting bitter pepper for the winter, according to the Armenian recipe, they are thoroughly washed and pierced several times with a fork. Previously, the fruits can be slightly wilted by leaving them in the open air for 2 days.

For salting, you need to use a green variety of bitter pepper

The cooking process is as follows:

1. Salt is diluted in 5 liters of cold water.
2. All components are placed in a storage container, including Armenian hot pepper.
3. Fill with brine.
4. Oppression is placed on top of the container.
5. The blanks are sent to a dark place for 2 weeks.
6. After 14 days, the brine is poured into a saucepan.
7. Chili and spices are laid out in jars.
8. Marinade is brought to a boil and boiled for 1 minute.
9. Without waiting for the brine to cool, they are distributed in containers.

This is where the salting of hot peppers for the winter in Armenian ends.

Fried hot peppers for the winter in Armenian

Armenian hot pepper toasted in a frying pan is an excellent appetizer for a meat dish. This is a light preparation with a sweet and sour taste and a slight bitterness. For the recipe, it is recommended to choose fleshy fruits, and if you use multi-colored ones, then the appetizer will not only be tasty, but also look attractive on the table. Before heat treatment, the fruits should not be peeled and seeds, leave the stem at a level of 2 cm.

For hot pepper fried for the winter in Armenian, you will need:

• 15 peppers;
• 80 ml of vinegar;
• parsley;
• honey – 5 st. l .;
• sunflower oil.

When frying, you need to constantly turn the pepper

Hot peppers must be washed and dried so that they do not crack in the pan.

Cooking process:

1. The fruits are fried in a large amount of oil until golden brown (if there is a grill, it is better to use it).
2. Hot peppers are removed from the pan and distributed among jars.
3. The remaining oil is a marinade and is poured into a container.
4. Dishes with ready-made roasted peppers are sent for a day in a dark place.

After a day, pickled and salted hot peppers in Armenian style with oil are laid out in jars and corked.

Hot pepper slices for the winter in Armenian

To make the preparation beautiful in Armenian, it is recommended to use hot peppers of different colors.

For preparation it will be required:

• 1 kg of pepper pods;
• 130 ml of vinegar;
• 60 g salt;
• 1,5 teaspoons of cumin;
• Xnumx cloves of garlic;
• 1,5 liters of water.

It will be possible to taste the vegetable only after 3 weeks

At the preparatory stage, hot peppers are washed, cut into pieces, rings can be used, jars are sterilized. Peel and mince the garlic. The following is the cooking process:

1. Place the garlic in the bottom of the container.
2. Place hot peppers on top.
3. Cumin is ground in a mortar.
4. The water is brought to a boil.
5. Salt, vinegar and cumin are added to boiling water.
6. The mixture is again brought to a boil and poured into a container with pepper.
7. Banks are rolled up and sterilized.

Pickling hot peppers for the winter in Armenian

Red hot peppers are often fermented in Armenian for the winter, since most Armenians have the opportunity to store blanks in the cellar.

To get a pickled, salty product you will need:

• 400 g of perc;
• 3 cloves of garlic;
• a teaspoon of coriander;
• 3 tablespoons of salt;
• 12 pcs. bay leaf;
• 1 L of water.

Depending on the type of vinegar, the color of the brine may vary.

For sourdough, it is better to use green fruits, they are not cleaned from seeds, they are not cut. Before the start of fermentation, it is recommended to dry the fruits a little in the open air, then:

1. Wash the pods.
2. Pierce with a fork.
3. Placed in a container where the fermentation process will take place.
4. Put all the components and fill with water.
5. They put oppression and send it to a dark place for 2 weeks.

All pods must be covered with brine.

You can understand that salted, pickled pods are ready by a uniform color change.

After 14 days, bitter chili and other components are lightly squeezed and laid out in jars. The remaining brine is boiled a little and poured into a container, which is then closed with an ordinary polyethylene lid, and sent for storage.

Salty hot pepper for the winter in Armenian style with herbs

Salting bitter pepper for the winter according to the Armenian recipe with herbs will not only create an unforgettable taste of the snack, but also preserve all the useful substances of all the products used.

The recipe will require:

• 1 kg of hot pepper;
• 100 ml 6% acetic acid;
• 60 ml 9% vinegar;
• 50 g salt;
• 50 g chopped garlic;
• 50 g of dill;
• 50 g celery;
• 50 dill;
• 50 g of parsley;
• 1 L of water.

In addition to dill, parsley and celery, you can add any herbs to taste

The pods are washed and dried in the oven until soft, after which they can be cut or left whole. While the fruits are cooling, the herbs are washed and ground. Then the salting process begins:

1. In sterilized jars put a layer of vegetables, herbs, pods and garlic.
2. Water is mixed with vinegar, salt and acid and brought to a boil.
3. When the marinade cools down a bit, it is poured into jars.
4. Oppression is placed in each dish.

Harvested salted, pickled peppers in Armenian are sent for 3 weeks to a warm place. After that, the dishes can be rolled up or covered with nylon lids, with further storage in the refrigerator.

How to salt bitter pepper in Armenian style with celery and corn leaves for the winter

For this simple recipe for Armenian hot peppers for the winter, you will need:

• 1 kg of pods;
• corn leaves;
• celery;
• dill umbrellas;
• 6 cloves of garlic;
• 70 g salt;
• Bay leaf;
• 1 L of water.

It is better to grind pepper with gloves to prevent allergies and skin burns.

Greens, leaves and salty hot peppers are washed in cold running water. Then proceed to the preparation of the workpiece:

1. Spread on the bottom: dill, corn.
2. Top with a dense layer of fruits mixed with garlic and celery.
3. A layer of dill and leaves and so on, finish with this layer.
4. Salt is dissolved in cold water.
5. Pour chili brine over.
6. They put it under pressure.
7. Leave alone for 7 days.

The transparency of the brine will tell you that pickled, salted pepper in Armenian is ready. After that, the bitter chili is put into jars, the brine is boiled and poured into dishes, covered with lids and sent to a place for storage.

Hot pepper recipe for the winter in Armenian without sterilization

Preparing bitter pepper in Armenian without a sterilization process is elementary. However, such pickled, salted chili will have to be stored in the refrigerator or in the cellar.

For preparation it will be required:

• 20 pods;
• 1 Art. l salts;
• 50 ml of vinegar;
• 2 Art. liter. sugar;
• 500 ml of water;
• spices are added to taste.

Blanks that have not been sterilized are best stored in the cellar.

Cooking process:

1. After preparing the pepper, it is laid out in jars and poured with boiling water.
2. After 15 minutes, the water is drained and salt, vinegar and sugar are diluted in it, spices are added if desired and simmered for about 5 minutes.
3. The brine is poured into the dishes, rolled up.

Chili pepper in Armenian for the winter with grape vinegar

This vinegar is a by-product of winemaking and contains a lot of useful substances. There are two types: white and red. For conservation, it is recommended to give preference to the white variety.

To make salted, pickled hot peppers in Armenian you will need:

• 350 g pods;
• spices to taste (only leaves);
• 1 garlic head;
• 100 ml of grape vinegar;
• salt, sugar, other spices to taste.

Prefer white wine vinegar for marinating.

The pods are sent to a saucepan, poured with cold water and brought to a boil, boiled for 2 minutes and left covered without fire for 15 minutes.

Preparing the brine:

1. 500 ml of water is boiled.
2. Add spices, sugar and salt.
3. Add chopped spices.
4. Bring to a boil.
5. Add vinegar.
6. Boil 3 minutes.
7. Leave without fire under the lid for 15 minutes.

In sterilized jars I lay out all the components of the brine, pickled salted peppers, which are well crushed and poured with brine. Seal with lids and leave to cool completely.

Storage Rules

If the pickled, salty side dish has not been sterilized, then it is best to store it in the refrigerator. Preservation after heat treatment can be kept in a cellar or basement, but not more than 12 months.

Conclusion

Hot pepper in Armenian for the winter will diversify the menu and add spice to any meat or fish dish. This is an ideal preparation for lovers of spicy food, which will also be an effective remedy for seasonal colds.