Hot peppers for the winter with oil: sunflower, vegetable, simple recipes for preservation and pickling

Every zealous housewife will definitely have recipes for hot peppers in oil for the winter. This aromatic snack in summer will highlight the richness of the menu, and in winter and in the off-season it will prevent colds, thanks to its high capsaicin content.

How to pickle hot peppers for the winter with oil

Hot pepper is indispensable not only in terms of its 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 hematopoietic functions.
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 cancer 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 sauce.

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

There are a number of subtleties that need to be taken into account when preparing bitter peppers fried in oil 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 must be whole, elastic, without damage, signs of rotting, red and dark spots with dry tails and uniform color.
3. You can leave the stalks, as they will make it convenient to remove whole pods from the jar. If, nevertheless, the recipe requires them to be removed, then this must be done carefully, without violating the integrity of the vegetable.
4. If the selected variety is too hot, then before marinating you can fill it with cold water for a day or place it in boiling water for 12-15 minutes.
5. You need to wear gloves when working with fresh vegetables to avoid severe skin irritation. Do not touch your face while working.
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, you can add celery, carrots or cherry tomatoes to thicken it.

Classic recipe for hot peppers in oil for the winter

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

Required:

• hot chilli pepper – 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 do not need to be removed, as they will be convenient to remove from the jar

Cooking process:

1. Wash the vegetables, 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 for 6-7 minutes.
4. Sterilize jars.
5. Carefully transfer the vegetables into prepared containers and pour in the hot marinade solution.
6. Close the lids using a seaming machine.

Hot peppers marinated for the winter with oil and vinegar

This spicy snack can be an excellent addition to a potato or rice side dish. To make the appearance of the dish more attractive, you can combine red and green looks in one jar. Khmeli-suneli spices will help enhance the taste sensations and add notes of Caucasian cuisine.

Required:

• hot chilli pepper – 2 kg;
• sugar – 55 g;
• vegetable oil – 450 ml;
• parsley (fresh) – 50 g;
• salt – 20 g;
• vinegar essence – 7ml;
• khmeli-suneli – 40 g.

Can be served with potato or rice side dish

Step by step recipe:

1. Wash the pods well and carefully remove the stem.
2. Dry the vegetables with a paper towel and cut into large pieces.
3. Heat a frying pan, pour oil into it and place the slices.
4. Add salt and sugar.
5. Chop the parsley.
6. As soon as the pods soften a little, add herbs, suneli hops and vinegar.
7. Mix everything well and simmer for 15 minutes.
8. Divide the pepper-oil mixture into pre-sterilized jars and seal them with lids.

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

Chili pepper for the winter in oil with garlic

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

Required:

• hot pepper – 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.

To enhance the pepper flavor, 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 it with a knife.
4. Cut the onion into rings.
5. Mix the vegetables and pack them tightly into the 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 the hot marinade over the vegetables and seal with lids.

Before storing, the pieces 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 and also have a beneficial effect on the nervous system.

Required:

• 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 preparation you can use cayenne pepper, chili, Tabasco and jalapeno

Cooking process:

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

The blanks must be turned over and left until they cool in the room, and then sent for storage.

Hot red peppers in oil for the winter can be 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 well-deservedly popular due to 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 metabolism, so it can be consumed in small quantities even on a diet.

Required:

• hot pepper – 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. Pour salt over everything, mix well and leave for 10-12 hours (during this time the pepper will give juice).
4. After compacting, place the lightly squeezed vegetables into a clean, dry jar (you do not need to sterilize it).
5. Chop the greens, mix with olive oil and pour the aromatic mixture over the pepper.
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 in it.

Hot pepper slices for the winter in oil

The piping hot snack is easy to prepare, and most importantly, does not require long sterilization. Garlic will help enhance the antibacterial properties, and the use of colored vegetables will add much-needed brightness to the dish in winter.

Required:

• 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 preparation does not require sterilization of jars

Cooking process:

1. Select whole, firm vegetables, wash them well and dry 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. Place the chopped vegetables in boiling water for 2 minutes, then drain in a colander and plunge into cold water for 5 minutes.
5. Remove the colander and let the peppers dry.
6. Sterilize 2 jars.
7. Place 3 cloves of garlic, 6 regular peppercorns and 3 allspice into each container. Place chopped vegetables.
8. Make the 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 seal them with lids.

You can even store the blanks 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 recipe for hot peppers in oil for the winter, slightly unripe young pods are suitable.

Required:

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

Preservatives for the product are citric, lactic and acetic acid.

Preparation steps:

1. Wash each pod well, make a small cross-shaped cut at the base and place in a dish with cold water.
2. Rinse the greens and chop, shaking. Finely chop the garlic.
3. Mix parsley and garlic, add salt and add pepper.
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 the vegetables tightly in sterilized jars and roll them under the lids.

The preservatives in this case are citric, lactic and acetic acid, which are contained in vinegar. In winter, such a snack will strengthen the immune system, protect against colds and replenish potassium deficiency.

Hot peppers with herbs in oil for the winter

The aromatic and spicy dish goes well with shish kebab, 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.

Required:

• hot pepper – 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 the appetizer with barbecue and mushrooms

Preparation steps:

1. Wash and dry the pods and greens.
2. Cut out 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. Place garlic, peppers and herbs in a sterilized container, compact lightly and pour hot marinade solution.
6. Roll up under the lid.

Recipe for hot peppers for the winter in oil with spices

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

Required:

• 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 the vegetables and dry with a towel or napkins.
2. Remove the stem and cut each pod into vertical slices 3-4 cm thick.
3. Salt the water, mix with butter, add sugar, spices and laurel leaves.
4. Bring to a boil, add vinegar and keep on medium heat for another 5 minutes.
5. Sterilize jars.
6. Place in containers, compacting the pepper, and pour in the hot marinade solution.
7. Roll up the lids.

The jars should be turned over, covered with a blanket and left to cool for 1-2 days. After this, the twists 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 add some piquancy.

Cooking process:

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

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

Whole hot peppers in oil for the winter

Marinating the whole thing makes it very convenient to use the workpiece in the future. Mainly green and red peppers are preserved this way.

Required:

• 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.

Preparation steps:

1. Wash the pepper thoroughly and cut off the stems.
2. Place vegetables in prepared containers.
3. Boil water and add pepper, leave for 12-15 minutes.
4. Drain the broth, add salt, add honey, butter and bring to a boil.
5. At the end, add vinegar.
6. Pour the marinade into containers.
7. Screw on the lids.

Instead of honey, you can use cane sugar or molasses.

Marinated chili peppers for the winter in oil with celery

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

Required:

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

It is better to store preserved food 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 region, can be replaced with any other type of seafood.

Required:

• 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 add salt to the dish, as it contains salted anchovies.

Cooking process:

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

No salt is needed in this recipe due to the saltiness of the anchovies.

Preparing hot peppers for the winter in oil with Provençal herbs

Herbs add a unique flavor to any snack. In combination with oil, they can extend the shelf life of products.

Required:

• chilli pepper, 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 product

Preparation steps:

1. Place peeled garlic in a saucepan and pour oil over it.
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. Add washed and, of course, dried peppers to the oil. Simmer for 10-12 minutes.
7. Place the fried product in jars and pour aromatic hot oil over everything.
8. Screw on the screw caps, cool and store.

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

Baked hot peppers for the winter in oil

Baked peppers from stock are often used as a salad ingredient. Vegetables with butter also make an excellent dressing or base for a sauce.

Required:

• chilli pepper, bitter – 1 kg;
• garlic – 10 cloves;
• vegetable oil – 500 ml;
• rosemary – 1 sprig;
• salt – 20 g.

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

Cooking process:

1. Cut the stem from 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 into sterilized jars along with the garlic.
4. Heat the oil, add salt and pour it into jars while hot.
5. Roll up the lids.

The workpieces must be allowed to cool slowly during the day, and then stored in a basement or cool storage place.

Blanched hot peppers in oil for the winter

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

Required:

• 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 go well with potato dishes, baked vegetables and rice

Steps:

1. Wash the peppers and dry.
2. Peel and chop the garlic, finely chop the greens.
3. Blanch the pods: place the vegetables in a separate pan with boiling water for 3-4 minutes, then remove them and place them in cold water for 4 minutes. Remove 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 herbs and chopped garlic.
6. Place the peppers in a wide bowl, pour hot marinade solution over it and place pressure on top.
7. Place in the refrigerator for a day.
8. Drain the marinade and boil it again.
9. Place the vegetables in jars and pour in 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 preparations both in the cellar and in the refrigerator. Despite the fact that oil is an excellent preservative, it is better to store preserves with only oil (without vinegar) in cooler places.

The shelf life of the product reaches 3 years.

When organizing the place, you need to keep the following details in mind:

1. Avoid exposure to sunlight;
2. Monitor humidity levels and temperature;
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 complicated.At the same time, the preparations can be used both as a dressing for salads and hot dishes, and as a separate snack.

Recommended Posts

Tomatoes marinated with beets: 8 recipes

Korean beets for the winter

Pickled beets for cold borscht for the winter

Pickled fern: 7 recipes

Pickled radishes: recipes for the winter

Pickled red currant recipes

Cucumbers with red currants for the winter: recipes with and without vinegar

Pickled valui: homemade recipes

Pickled saffron milk caps without sterilization for the winter