How to pickle hot peppers

Pepper for stuffing can be prepared in advance. Of course, winter is no problem to buy pepper, but why pay twice as much per peppercorn when cheaper and better to do it yourself . And it was winter when we do not have enough vitamins and summer sun, so pleasant taste and smell of stuffed peppers. Canned hot peppers will satisfy lovers of snacks.
Canned peppers in brine
6 kg. pepper


Water - 1.5 liter
0.5 liters of vegetable oil
1 / 2 cup of salt
50 gr. Sahara
Bay leaf - 3 pieces
Black pepper - 10 Bullets
1/2stakana 9% vinegar

Remove seeds from peppers, but not cut. All the ingredients for the brine, connect, put in a pan on the fire, boil. Put in a pickle pepper. Boil 3 minutes, then remove with a slotted spoon and lay tightly in sterilized jars. Pour the hot brine in which you cooked pepper and roll up.
Pepper for stuffing for winter
Bulgarian pepper
Acetylsalicylic acid (aspirin)

Pour into a pan of water, add salt to taste, boil. In another saucepan, boil the water without any additives. Remove seeds from peppers, pepper, not cut. In boiling water, boil peppers in three to five minutes. In the sterilized jars lay pepper, add 1 tablet of aspirin (in liter jar) and fill with boiling water without spices. Close the lid and wrap, until cool.

Canned whole pepper
Bulgarian pepper


700 grams of pepper
Water - 150 ml.
Salt - 15 grams
9% vinegar - 2 tablespoons

Choose a good pepper, without any damage. Wash it, remove the seeds. Boil water in a saucepan and boil it in pepper for 5 minutes. Lay a thick layer peppers in sterilized jars. Pour the prepared brine and place on sterilization: liter jars - for 20-30 minutes

Canned peppers
For a 3-liter jars:

Bulgarian pepper - 3 lbs.


Water - 5 cups
1 cup of vinegar 9%
Sugar - 1 cup
Vegetable oil - 1 cup
Salt - 3 tablespoons

Remove seeds from peppers. Prepare the brine. In the boiling brine pepper boil for ten to fifteen minutes. Hot peppers, try immediately put in jars, pour hot brine to the top. Roll up the cover, turn the jars, leave until cold.

Peppers for stuffing

Bulgarian pepper

On-liter jar:

Pepper - 5 pieces
Bay leaf - 2 pieces
Garlic - 1 clove
Fennel seeds (optional)


Water - one liter
2 tablespoons sugar (with a very small hill)
Salt - 1 tablespoon
Vinegar essence

With pepper ponytail cut off, remove the core, problanshiruyte in boiling water for 4-7 minutes. Banks prosterelizuyte, place the bottom of the bell pepper, garlic and bay leaf (if you like, you can add fennel seeds). Pepper little cool, put one into the other (three pieces) and put in a jar on top of spices. Prepare a brine without adding vinegar. Fill the jar with the peppers once with brine, let sit for ten minutes, pour off the brine, boil and pour into the jar again. Drop 4-5 drops of vinegar into the jar and roll up cover.

With the same pickle pickled peppers cook for a meal. Take the peppers of different colors cut into 8 pieces or smaller (so that was convenient to prick with a fork), problanshiruyte, and then cook as above.
Canned whole pepper

Bulgarian pepper

8 liters of water
4 cups sugar
2 cups of salt
Vegetable oil - 1 cup
1 bottle (0.5 liters) of vinegar 6%

Prick with a fork pepper around the stem. Dip in hot brine and simmer 10 minutes. In the sterilized jars lay pepper, cover with the same brine and roll up.

Pepper for stuffing in tomato juice
This recipe is from my friend Hope

Bulgarian pepper
tomato juice (learn how to make tomato juice)

Prepare the tomato juice, sunflower and its add bell pepper (you can cook tomato juice with spices or none at all, only with the addition of salt, it depends on your tastes). Remove seeds from peppers. In the boiling tomato pepper boil for 5-7 minutes, stirring occasionally. Banks sterilize, put them in pepper and pour the boiling tomato. See to it that the banks no choice between peppers bubbles. Then add a pinch of dry aspirin and close the lid.

Pepper salad

Bulgarian pepper


Water - 1 liter
Sugar - 70 grams
Salt - 35 grams
Citric acid - 8 grams

Remove the seeds from the peppers, wash, dip a couple of minutes in boiling water and then immediately cool with cold water. Banks sterilize. Pepper invest in each other, or flattened and put them upright in jars, wide part down. Prepare the filling, allow it to boil. Fill peppers filled laid and put sterilize: liter jars for ten to fifteen minutes, two-liter - for twenty minutes, three-liter - the twenty-five minutes. Then immediately close the lid.

Hot peppers for snacks for vodka
Bitter peppers

Spices in quart jar:

Salt - 1 tsp.
1 / 2 teaspoon of essential oils

Process peppers in rubber gloves.

Wash peppers, remove seeds, put in a bowl and pour boiling water, put a heavy yoke on four or five hours that went down the bitterness. Then drain the water, put in jars pepper, add the spices and pour over boiling water. Sterilize 30 minutes, twist, wrap up is needed.
Bitter pickled peppers
For lovers of hot pepper offer Hungarian recipe (for reviews get very tasty).

Ideally, this recipe is better to use pepper variety called apple paprika. This is a fleshy pepper shaped like apples. If you find a pepper, use the usual bitter peppers, but you can do with sweet paprika.


Spicy peppers


Water - 1 liter
Sugar - 7-8 tablespoons
200-250 ml. 9% vinegar
Salt - 3 tablespoons
1 tablet of aspirin

Be sure to wear rubber gloves. Peppers remove seeds, cut in half, wash and place in jar. Boil the brine cool. Place pepper in a saucepan, cover with brine, cover with foil and leave overnight. During this time, pepper absorbs water and brine, the amount reduced. If the brine get enough, boil again. In the sterilized jars lay pepper, cover with brine, add aspirin and close the lid.

Pickled hot peppers
On-liter jar:

Hot pepper - cayenne
Garlic - 4-5 cloves
Salt - 1.5 tsp
Black pepper - 5-6 peas
70% probability Acetic essence - 1.5 tsp or 55 ml. (9% vinegar)
Bay leaf - 2 leaf
Dill (for salting)


In the sterilized quart jar put spices: garlic, pepper, bay leaf, fennel. Wash peppers and place in a dense layer of the banks, pour boiling water, add salt and essence and allow to cool slightly. Then place the sterilized for 10 minutes. Then roll up. Banks turn upside down, wrap up and leave until cool. Then take out the cold.

I found another interesting recipe, but she did not use them. Hot pepper is prepared as described above, only the number of filled water is split in half with apple cider vinegar (preferably homemade, learn how to make apple cider vinegar), and these are filled with brine peppers. The next day, you have to be ready pickled peppers. If someone tries to make this recipe, please post your comments.

Spicy peppers "Chile" for the winter

Pepper sharp minor (how much will go into the bank)

700 gram jar
Vinegar 9% - 150 g.
Water - 150 grams
Sugar - 1.5 tbsp

Method of preparation:

Peppers can take to your taste: red or green. Wash peppers, blanch in boiling water for three or four minutes, then put in a sterilized jar, if you like spice, add 2 gvozdichki one bank.

Prepare the brine: Mix vinegar, sugar and water and bring to a boil. Boiling brine pour pepper. Pasteurized for 30 minutes and roll up. Keep wrapped, while banks are not cool.
P.S. I have already mothballed pepper to this recipe, a small sip of truth is not found, but made a piece of ordinary bitter peppers

It is also recommended to learn how to prepare for the winter:

Stuffed peppers with vegetables