Armenian pickled hot peppers for the winter

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

Rules for preparing hot peppers for the winter in Armenian

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

The vegetable contains many other useful substances, which:

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

Preparing hot peppers for the winter in Armenian style is not difficult, especially if you follow a few simple rules. When purchasing or collecting chili for preservation, select only ripe fruits, without any damage.

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

Preparation:

1. Cleaning from insects and dirt.
2. Wash in warm water, can be placed in a bowl for a few minutes.
3. Rinse in cool running water.
4. Dry with a towel or napkins.

There is no need to completely cut off the stalks so that the salted vegetable can be conveniently taken out and tasted.

If you do not need very hot pickled or salted chili, then soak the pods 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: pour hot water over the fruits for 10 minutes.

The pods need to be soaked before pickling.

Classic recipe for hot pepper for the winter in Armenian

This is one of the most basic methods that produces delicious pickled and salted chilies.

For 5 liters of water the following components are required:

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

According to the Armenian recipe, it is recommended to pre-dry hot green peppers for the winter.To do this, vegetables are washed and left for 2-3 days indoors or in the sun.

It is better to use a small container for preparation.

Salting process:

1. The bitter chili is 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. Place in brine.
6. The container is closed and placed under pressure.

After 2 weeks, the salted and pickled vegetable is placed in a colander to drain all the liquid.

Next you need to proceed as follows:

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

Hot peppers marinated for the winter in Armenian style

To make bitter pickled peppers for the winter in Armenian style, they are first washed, but the seeds and stalks are not removed. Then boil in boiling water for about 2-3 minutes. They quickly take it out and immediately place it in cold water. These steps will allow you to quickly peel the fruit.

To get a pickled and salted dish you will need:

• 3.5 kg of pods;
• 500 ml vegetable oil;
• 100 g sugar;
• 5 cloves of garlic;
• 90 ml vinegar;
• 4 tbsp. l. salt.

Unsterilized pickled peppers are best stored in the cellar.

After cleaning the skin, the harvesting process itself begins:

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

Salted hot pepper for the winter in Armenian

To obtain salty preparations, they use fruits that are not the hottest; they are usually green or light yellow.

Ingredients:

• 2 kg pepper;
• 5 liters 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.

For this recipe, it is not necessary to seal the container hermetically, but then you can store salted and pickled vegetables exclusively in the cellar. It is allowed to make the preparation in barrels or plastic containers with lids. Before salting hot peppers for the winter according to the Armenian recipe, they are thoroughly washed and pierced several times with a fork. The fruits can be slightly withered beforehand by leaving them in the open air for 2 days.

For pickling, you need to use a green variety of hot pepper.

The cooking process is as follows:

1. Salt is diluted in 5 liters of cold water.
2. All ingredients 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 placed in jars.
8. Bring the marinade to a boil and cook for 1 minute.
9. Without waiting for the brine to cool, distribute it into containers.

This concludes the Armenian-style pickling of hot peppers for the winter.

Armenian fried hot peppers for the winter

Armenian hot peppers browned in a frying pan are 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, the snack will not only be tasty, but also look attractive on the table. Before heat treatment, the fruits should not be peeled and seeded; leave the stem at a level of 2 cm.

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

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

When frying, you need to constantly turn the peppers.

The 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 you have a grill, it is better to use it).
2. Hot peppers are taken out of the frying pan and distributed into jars.
3. The remaining oil is a marinade and is poured into the container.
4. The dishes with ready-fried peppers are sent to a dark place for a day.

After 24 hours, pickled and salted Armenian hot peppers with oil are placed in jars and sealed.

Hot pepper slices for the winter in Armenian style

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

To prepare you will need:

• 1 kg pepper pods;
• 130 ml vinegar;
• 60 g salt;
• 1.5 teaspoons of cumin;
• 12 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, or rings, and the jars are sterilized. Peel and chop the garlic.Next is the cooking process:

1. Place garlic at the bottom of the container.
2. Place hot pepper 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 brought to a boil again and poured into a container with pepper.
7. The jars are rolled up and sterilized.

Pickling hot peppers for the winter in Armenian style

Red hot peppers are often fermented in Armenian style for the winter, since most residents of Armenia have the opportunity to store the preparations in the cellar.

To get a pickled, salted product you will need:

• 400 g pepper;
• 3 cloves of garlic;
• a teaspoon of coriander;
• 3 tablespoons salt;
• 12 pcs. bay leaf;
• 1 liter 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 peeled or cut into pieces. Before starting fermentation, it is recommended to dry the fruits a little in the open air, then:

1. The pods are washed.
2. Pierce with a fork.
3. Place in a container where the fermentation process will take place.
4. Place all components and fill with water.
5. They put it under pressure and send it to a dark place for 2 weeks.

All pods should be covered with brine.

You can tell that the salted, pickled pods are ready by their uniform color change.

After 14 days, the bitter chili and other ingredients are lightly squeezed and placed in jars. The remaining brine is boiled a little and poured into a container, which is then covered with a regular plastic lid and sent for storage.

Salted hot peppers for the winter in Armenian style with herbs

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

For the recipe you will need:

• 1 kg of hot pepper;
• 100 ml 6% acetic acid;
• 60 ml 9% vinegar;
• 50 g salt;
• 50 g chopped garlic;
• 50 g dill;
• 50 g celery;
• 50 dill;
• 50 g parsley;
• 1 liter 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 chopped. Then the salting process begins:

1. Place a layer of vegetables, herbs, pods and garlic in sterilized jars.
2. Water is mixed with vinegar, salt and acid and brought to a boil.
3. When the marinade has cooled a little, it is poured into jars.
4. A pressure is placed in each dish.

The prepared salted, marinated peppers in Armenian style are sent to a warm place for 3 weeks. After this, the dishes can be rolled up or covered with nylon lids, with further storage in the refrigerator.

How to salt Armenian hot peppers with celery and corn leaves for the winter

For this simplest 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 liter of water.

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

Greens, leaves and salted hot peppers are washed in cold running water. Then start preparing the workpiece:

1. Place on the bottom: dill, corn.
2. Place a thick layer of fruit mixed with garlic and celery on top.
3. A layer of dill and leaves, and so on, ends with this particular layer.
4. Salt is dissolved in cold water.
5. Pour brine over chili.
6. They put you under oppression.
7. Leave alone for 7 days.

The transparency of the brine will tell you that the marinated and salted peppers are ready in Armenian style. After this, the bitter chili is placed in jars, the brine is boiled and poured into dishes, covered with lids and sent to a storage place.

Recipe for hot peppers for the winter in Armenian without sterilization

It’s easy to prepare hot peppers in Armenian without the sterilization process. However, such pickled, salted chili will have to be stored in the refrigerator or in the cellar.

To prepare you will need:

• 20 pods;
• 1 tbsp. l. salt;
• 50 ml vinegar;
• 2 tbsp. l. Sahara;
• 500 ml water;
• spices are added to taste.

It is better to store workpieces that have not been sterilized in the cellar

Cooking process:

1. After preparing the pepper, put it in jars and pour boiling water over it.
2. After 15 minutes, drain the water and dilute salt, vinegar and sugar in it, add spices if desired and cook over low heat for about 5 minutes.
3. The brine is poured into dishes and rolled up.

Armenian chili pepper 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 preservation, 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 (leaves only);
• 1 head of garlic;
• 100 ml grape vinegar;
• salt, sugar, other spices to taste.

For marinating, choose white wine vinegar.

Place the pods in a saucepan, add cold water and bring to a boil, cook for 2 minutes and leave covered without heat for 15 minutes.

Prepare the brine:

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

In sterilized jars I put all the components of the brine, pickled salted peppers, which are crushed well and filled with brine. Seal with lids and leave until completely cooled.

Storage rules

If the pickled, salty side dish has not been sterilized, then it is better 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

Armenian hot pepper for the winter will allow you to diversify the menu and add piquancy 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.

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