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Pickled hot peppers

Pickled hot peppers

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How good is a pickled hot pepper next to a soup or hot soup !!!! : D

  • 1 kg. hot peppers (small peppers, various colors)
  • thyme, dill
  • celery leaves
  • Opening:
  • 1 L apa
  • 1/2 vinegar (9%)
  • 1 tablespoon hard salt
  • a few peppercorns
  • 2 tablespoons sugar

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Pickled hot peppers:

Wash the hot peppers and place them in jars with thyme and dill. Boil the water with the ingredients from the recipe and pour it hot over the hot peppers. Seal the jars tightly and put them in the hot oven until the next day.

Hot peppers pickled with herbs & # 8211 are fragrant and delicious, only good to serve at daily meals, but also festive ones

Pickled hot peppers in a jar, with herbs and garlic are very fragrant and tasty. They can be served at both daily and festive meals. Try the recipe below. You certainly won't be sorry.

Necessary ingredients:

  • 1 kg hot peppers, 60 ml 9% vinegar
  • 5 gr celery leaves, 50 gr parsley, 50 gr dill
  • 50 g of garlic, 50 g of salt
  • 1 liter of water

Method of preparation:

Rinse the peppers and all the herbs (celery, parsley, dill) under a stream of cold water. Peel a squash, grate it and slice it.

Before putting the hot peppers in the pickles, they must be baked in the oven at a temperature of 150-180 degrees, until soft.

Remove the peppers from the oven and let them cool. While the peppers are cooling, rinse and sterilize the jars and lids. The jars can be sterilized in the oven and the lids in a pot with hot water.

We break all the leaves from the branches. Put the peppers in sterilized jars, alternating with layers of garlic and celery leaves, parsley and dill.

Pour the water into a saucepan. Add salt and vinegar. Boil the marinade, take it off the stove and let it cool slightly. As soon as the marinade reaches room temperature, we pour it into the pepper jars.

We put a press in each jar (a glass filled with water or small pebbles). Leave the jars aside, at room temperature, for 3 weeks.

After 3 weeks, close the jars with lids and check for leaks. Store the jars of hot peppers in the refrigerator. This is all! Good appetite and increase cooking!

Hot peppers in a jar for the winter & # 8211 a different but delicious recipe with bee honey and garlic

Pickled hot peppers according to this recipe have a sweet, pleasant aroma. The honey bee jam and the pepper spice combine perfectly with each other. Pickled hot peppers go perfectly with meat dishes. Try the recipe below.


  • 2 kg hot peppers, 1 clove of garlic
  • 500 ml of vinegar, 2 teaspoons of honey
  • 4 teaspoons fine salt, 5 black peppercorns
  • 500 ml of plain water, 2 teaspoons of sugar

Method of preparation:

We wash the peppers, dry them with paper towels and put them in sterilized jars.

Pour 500 ml of plain water into a saucepan. Add to the water, peeled garlic cloves, honey, salt, sugar, black peppercorns and vinegar. Put the pan on the stove, over medium heat and wait for the marinade to boil.

We immediately pour the boiling marinade over the peppers in the jars. Close the lids tightly and turn them upside down (making sure there are no leaks).

Cover the jars with peppers with a blanket or a thick towel and let them cool for about 24 hours. After they have cooled completely, we store them in a dark and cool place, preferably in the cellar, pantry or refrigerator.

Pickled hot peppers will undoubtedly improve the taste of any dish. Even if you are not a fan of spicy foods, it would still be good to eat this vegetable, even in small quantities, because it has been shown that hot peppers stimulate the production of hormones of happiness.

Try this simple recipe and share it with your friends. They will definitely thank you. Have fun with your loved ones and increase your cooking!

Necessary ingredients for canned hot peppers:

  • 2 kg of finely chopped hot peppers
  • 1 kg of vinegar 9 degrees, from wine
  • 1 sachet of peppercorns
  • 1 sachet of mustard seeds
  • 1 tablespoon sugar, large salt

We take care of the peppers, passing them by hand and removing the sick ones. We use scissors and cut them from the tails, leaving them shorter so that they do not take up much space, unnecessarily, in jars. Wash the peppers and let them drain, dry well. We put the jars in the oven for 10 minutes to sterilize them, after which we fill them with hot peppers, arranged and stuffed so that more of them enter the jar. Because I like diversity, I preserved red, yellow and green peppers.

1. The first and simplest option is to use only vinegar and salt. We put coarse salt in each jar, as long as we take between three fingers, and then we fill them with vinegar directly from the glass. We tighten the lids well and put them in the pantry.

2. In the second variant, we put in a bowl 2 measures of vinegar and one of water, peppercorns, mustard seeds, a spoonful of sugar, and let it simmer once. I appreciate the quantities by eye, as a rule, if the jar is well filled with peppers, it takes a little less than half a jar of liquid. Another option would be to put water in each jar of peppers and then empty it into a bowl to get the total amount needed. After the mixture has cooled (if it is hot, the peppers can be softened) we pour it into jars, one by one, including the pepper and mustard seeds. We put the lids on, tighten them well and store the jars in the pantry.

3. The third variant of canned hot peppers is only for soups. Finely chop the peppers and place in a jar. Be careful not to touch your eyes while chopping the peppers. Put a little salt on top of the peppers, in a jar, and fill little by little with vinegar. As we add the vinegar, the peppers settle better so we add more chopped peppers. We put the lid on the jar and that's it.

4. I leave an appreciable amount of hot peppers to dry, in a tray, on a newspaper or, if I have time, I line them up. After it dries you can turn it into paprika. An authentic, clean paper that does not look at all like the one in the envelopes bought from the store. Baked on the stove flame, in winter, these dried peppers give scent to any soup.

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First we wash the hot peppers well in 2-3 waters. We shorten the tails. Put water to boil in a saucepan, add salt, vinegar and sugar to taste and bring to the boil.

When it boils, put the hot peppers in them, where we will leave them for about 1-2 minutes until they change their color a little (they become paler). We take them out of the pan and place them in jars (if we burn them in liquid, the peppers can be placed much easier in jars). Bring the liquid to the boil again and pour it so hot over the peppers.

We staple the jars and place them between the beds until the next day, after which we move them to the pantry on the shelf.
I do not give fixed amounts to vinegar, water, sugar, salt because the liquid that comes over the peppers will be prepared either more sour or sweeter,
be saltier, according to everyone's taste and preference. The liquid poured over the pepper should be about half the volume of the jar (or lighter... Ochiometric)

Pickled hot peppers, only good for the winter

Preparation time: less than 15 minutes
Servings: 8 jars or a large 2 liter jar
Cooking method: boiling, then cold storage
Validity: 4 months


- 600 gr of fresh hot peppers, red, green or yellow, depending on preferences
- 10 large black peppercorns
- 10 large white peppercorns
- a tablespoon of coriander seeds
- a teaspoon of mustard seeds
- 5 dried bay leaves
- 5 cloves of peeled garlic
- 2 liters of apple cider vinegar
- 150 gr sugar
- 2 tablespoons sea salt.

Method of preparation:

1. Wash and dry the hot peppers, then place them next to the pepper, mustard seeds, bay leaves and garlic either in smaller containers or in a large, two-liter jar.

2. Put the vinegar, sugar and salt in a saucepan, on the fire, until the mixture heats up, but it has not yet reached the boiling point. Pour the mixture over the hot peppers and make sure they are completely covered with liquid. The containers must be closed immediately, while the juice is still hot.

3. Pickled hot peppers are cooled to room temperature, then refrigerated for at least two weeks before being eaten.

Tip: if you want them to be faster, choose pieces as small as possible, because those are the spicyest.

Pickled hot peppers for the winter I go straight to the stove with a steak or to use them in sauces and spicy dishes, only good in the cold season, when we need something to warm us up.