How to salt tsitsak peppers for the winter: delicious pickling 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 photos. This variety of vegetable with a bitter-spicy taste was bred by breeders. Marinated snacks made from it are especially popular in Georgia and Armenia. It is similar to the more famous chili variety, but its flavor is milder. The plant is heat-loving, so 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

To prepare pickled or salted vegetables, it is best to take oblong, thin, yellowish-green fruits.There is no need to remove the seed inside and the stalk. Before preparing pickled peppers, the pods need to be dried a little: spread the unwashed vegetables on the windowsill for 2-3 days, covering them with gauze. Fruits should be washed immediately before cooking.

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

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

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

Yellowish-green fruits are suitable for preparations.

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

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

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

To prepare 0.5 liters of pickled tsitsak according to this recipe you will need a minimum of ingredients:

• tsitsak – 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.

Making 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 into it and let stand for 7-12 minutes.
3. After the time has passed, pour the liquid into a saucepan and put on fire.
4. Add spices there.
5. Bring to a boil, reduce heat to medium and simmer for 5 minutes.
6. Shortly before the end of cooking, add vinegar and stir.
7. Pour the resulting marinade over the pods while it is hot. Close or roll up the jar of pickled peppers tightly.

How to close a tsitsak pepper in Armenian style for the winter

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

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

The workpiece will be ready in 1-2 weeks

Marinating process:

1. Garlic and dill must be cut and placed in a deep, large container (pan, basin) along with the vegetable.
2. Dissolve the salt in water by stirring.
3. Then fill the ingredients with the resulting brine and press down the contents with something heavy.
4. Leave to soak away from sunlight and heating devices until the fruits turn yellow (from 3 to 7 days).
5. After the required time has passed, drain the liquid from the pan.
6. Place the fruits tightly in the jars.

Sterilize them together with pickled peppers, then roll them up.

Salting tsitsak peppers for the winter

For salting you need:

• tsitsak – 5 kg;
• rock salt, coarse – 1 glass;
• drinking water – 5 l.

For pickling you need a minimum of ingredients

Preparing salted tsitsak pepper for the winter:

1. Mix the salt and dissolve it in water. It is better to take a deep enamel pan or basin.
2. You need to put the prepared vegetables in the brine and put it under pressure for 3-7 days until it turns yellow.

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

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

A simple recipe for pickled tsitsak peppers for the winter

Ingredients for 4 liters of preparation:

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

You need to wear gloves when working with pepper so as not to cause skin burns.

For fermentation you will need enamel dishes or wooden barrels.

Marinating process:

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

Fried tsitsak peppers in oil for the winter

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

You need to prepare:

• tsitsak – 2.5 kg;
• vinegar 9% – 200 ml;
• sunflower oil – 300 ml;
• salt – 1 tbsp. l.;
• garlic – 150 g;
• parsley and dill - a bunch each.

Garlic and herbs highlight the bitter taste of pepper

Step-by-step preparation of snacks:

1. Wash the fruits thoroughly and pierce them with a fork.
2. Finely chop the parsley and dill.
3. Cut the 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. Place the pods tightly in jars, add the remaining mixture in which they were fried.
7. Sterilize and close tightly.

Video recipe for preparing tsitsak pepper for the winter:

Recipe for tsitsak pepper for the winter in Caucasian style

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

To prepare you will need:

• 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 add an unusual taste to the dish.

Marinating process:

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

Delicious tsitsak pepper marinated for the winter with Georgian spices

To obtain 2 liters of pickled vegetables you will need:

• tsitsak – 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;
• khmeli-suneli – 20 g.

Pepper is a record holder for vitamin C content

Procedure for preparing pickled peppers in Georgian:

1. Wash the pods thoroughly and 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, stir. Boil.
4. Add bay leaf and suneli hops to the brine and bring to a boil again.
5. Place the fruits there, turn the heat to medium 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, wait for it to boil, and cook for a couple of minutes.
8. Pour the contents of the jars with the resulting marinade.
9. Sterilize the workpieces and close tightly.

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

Required:

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

Workpieces are stored in a cool, dark place

Step-by-step preparation:

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

How to marinate tsitsak peppers with honey for the winter

The huge advantage of this recipe is that containing 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 marinate vegetables you will need:

• tsitsak – 1 kg;
• vinegar 6% – 450 ml;
• honey – 120 g;
• salt – 25 g.

Honey adds a sweetish flavor to hot peppers

Step-by-step cooking process:

1. Mix honey and 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 pepper tsitsak for the winter with celery and cilantro

We prepare pickled peppers from the following ingredients:

• tsitsak – 3 kg;
• drinking water – 1.5 l;
• garlic – 12-15 cloves;
• celery (stems) – 9 pcs.;
• green cilantro – 2 small bunches;
• salt – 250 g;
• sugar – 70 g;
• vinegar 6% – 6 tbsp. l.

Preparations with cilantro and celery are incredibly aromatic 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 and cut into thin slices.
3. Wash the celery and cut into small pieces. Grind the green cilantro.
4. Place prepared peppers, garlic, celery and cilantro in layers in a deep saucepan.
5. Pour brine over vegetables and herbs and place 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 the pickled peppers and cover with lids.

How to salt tsitsak peppers with corn leaves for the winter

For salting you need:

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

Corn leaves in the marinade make the pepper taste milder

Cooking process:

1. Peel the garlic, cut the cloves into 2-4 parts.
2. Wash the celery, cut into small pieces, chop the dill.
3. Dissolve the salt in water at room temperature by stirring.
4. Place half of the corn leaves and dill on the bottom of a deep saucepan, and on them - tsitsak pods mixed with garlic, celery and bay leaf. Place the remaining greens on top.
5. Pour brine over the ingredients and put under pressure for 3-7 days.
6. After the time has passed, transfer the pods into sterile jars, bring the remaining liquid to a boil and pour the contents.
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 pepper, and chili adds spiciness to the appetizer.

To prepare pickled tsitsak in tomato you need:

• tsitsak – 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.

The tomato preparation turns out piquant and juicy

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

1. Wash the tomatoes, pour boiling water over them, and remove the skins.
2. Grind the tomatoes in a blender until pureed.
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. First cook the tsitsak in tomato puree, then the chili, for about 15 minutes.
6. When the pods become soft, add finely chopped parsley to the puree and cook for another 5-7 minutes.
7. Take out the pods, place them tightly in sterile jars, pour in tomato puree.
8. Sterilize the marinated appetizer and roll it up.

Storage rules

Recipes for pickled tsitsak peppers for the winter involve storing the preparation in jars.The conditions are no different from the rules for storing other canned goods: 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, just like opened workpieces.

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

Conclusion

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

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