• 1 tbsp vinegar 9%
• 1 tbsp. subs.oil
• 1 tbsp sugar sugar
• 120 g salt
• 5 bay leaves
• 12 allspice peas

Wash the pepper, remove the stalk, cut into 3-4 parts, wash and chop the garlic and herbs.
Add all the ingredients for the marinade EXCEPT vinegar to boiling water and bring to a boil. Dip the pepper in small portions into the boiling marinade and cook for 5-10 minutes. Then place the pepper pieces in pre-sterilized dry jars, sprinkle with pressed or chopped garlic and chopped herbs. Pour vinegar into the marinade, bring it to a boil and pour the pepper in the jar .Cover the jars with lids and sterilize for 15-20 minutes, then roll up, let cool and put in a cool place.
From this amount of pepper I got 4 liters.

Be sure to prepare pickled peppers according to this recipe, you will have an excellent winter appetizer and vegetable salad for meat dishes.

Armenian pepper with Korean carrots

This year I’m adding another recipe for delicious peppers with a new experiment. I added grated carrots to the peppers on a Korean grater. It turned out very tasty.

Ingredients

• 5 kg sweet pepper
• bunch of parsley and celery
• 300 g garlic
• 500 g carrots

Marinade:

• 1.5 liters of water
• 120 g salt
• 250 g sugar
• 5 bay leaves
• 12 allspice peas
• 1 cup vegetable oil (I used a 250 g cup)
• 1 glass vinegar 9%

Preparation

Cut the fleshy bell pepper into 2-4-6 parts, depending on the size.
Chop a bunch of parsley and celery. Peel the garlic and cut into thin slices. Grate all the carrots using a Korean grater.

Dip peppers into the boiling marinade in parts, boil until soft, put in a jar, sprinkle with carrots, garlic and parsley.
When all the peppers are cooked and placed in jars, pour marinade to the top of the jars.
Sterilize 1 liter jar in boiling water for 15 minutes and roll up.

There have been so many closures this year like never before! I want to try everything. I admit honestly that this is the first time I have closed bell peppers for the winter in Armenian style. Once we were on vacation with our family and rented a house from a woman. Then she treated us to this pepper, its taste is impossible to forget, my husband remembered it for many years. And this year I fulfilled his wish, I prepared Bulgarian. While you're cooking, you can salivate over how delicious it smells!

Ingredients:

• sweet pepper - 7 kilograms;
• cilantro and celery greens 200 grams each;
• garlic - 1 head;
• peppercorns - 10 pieces;
• Bay leaf.

• refined sunflower oil - 0.5 liters;
• water - 0.5 liters;
• vinegar 9% - 100 milliliters;
• salt - 3 tablespoons;
• sugar - 100 grams.

in Armenian. Step by step recipe

1. Peel the pepper from seeds, cut it in half, or into 4 parts, as you prefer.
2. Chop the washed greens and cut the garlic into slices.
3. Prepare the marinade and bring to a boil. Blanch the peppers in the marinade for 5 minutes.
4. Place hot peppers in sterilized jars, sprinkle them with herbs and garlic, and pour marinade on top.
5. Place the filled jars in a saucepan to sterilize. Be sure to place a cloth napkin on the bottom of the pan. Fill the jars with water, and from the moment the water boils in the pan, sterilize the pepper for 20 minutes (liter jars). Then immediately roll up the lids.
6. Wrap the jars in a blanket; the next day you can put them away for storage.
7. If you suddenly don’t have enough marinade, you can prepare it separately and add it to jars.

Armenian-style bell peppers for the winter are stored at room temperature, their taste is impeccable and you will remember it for the rest of your life! “Very Tasty” wishes you the most delicious preparations. And recommends cooking

Armenian marinated peppers – recipe with photo:

Fleshy, large, elastic and juicy sweet peppers, red, orange or yellow, cleaned of all internal contents and washed well. You can cut it into halves, or you can cut it into quarters, as it will be convenient for you to place in the jar. The better the quality of your pepper, the tastier the preparation will be.

Cut a bunch of greens, preferably celery or dill, in large steps of about 1 cm. Wash it in advance and dry it. Prepare the garlic - peel the head and cut the peeled cloves into large slices.

Prepare a deep frying pan or pan for blanching the peppers. First pour oil and apple cider vinegar into it. In the Caucasus, they usually don’t use table food, but prefer homemade ones - apple, wine and even currant. But since in most cases we are deprived of such a pleasure as homemade vinegar, try using store-bought apple or regular table vinegar (9%), slightly reducing its amount in proportion.

Add bay leaves and pepper to the oil and vinegar.

At the last stage, pour in water, add salt and sugar. Place on the fire and bring the marinade for the Armenian peppers to a boil.

Place the peppers in one layer (!) in the boiling marinade and blanch under the lid for 2 to 6 minutes. Do not overcook it and monitor the condition of the pepper; as soon as it becomes more flexible, you can remove it from the pan and add the next portion. Place the pepper that has already been blanched in a saucepan and cover with a lid - its own heat will soften it even more and it will be easier to put it into jars for sterilization.

While portions of pepper are blanched in the marinade, place herbs and garlic on the bottom of prepared clean jars.

Place blanched peppers on the green “pillow”.

The next layer with herbs and garlic - repeat and tamp lightly.

The last layer will also be made of greenery.

When all the jars are filled, pour the hot marinade from the pan in proportion. It may not be enough, but simply fill the remaining space with a small portion of boiling water, so prepare water in a kettle just in case. Don't be afraid, such a small amount of additional water will not spoil the taste of the peppers. Don’t forget to put the peppercorns in jars and remove the bay leaf – you don’t need it when preparing for the winter!

We send the marinated Armenian peppers for sterilization in a pan with water up to the hangers for 7 minutes (0.5 l), 10-13 minutes - 1 l. Count the time from the moment the liquid boils in the pan itself.

We take out the jar, twist it, turn it over and leave it in this form, without wrapping it up!

If you wrap the workpiece in a blanket, the pepper may soften more than necessary and become not very tasty.

We put the cooled jars away for the winter in a suitable place.

Armenian pickled sweet peppers are ready!

Today, spicy dishes are very popular. Especially for Armenian, Georgian and Korean cuisine. Almost every dish is seasoned with special hot spices. Many people try to prepare Armenian-style hot red pepper for the winter.

Scientists have proven that this is not only a universal snack with a spark, but also incredible benefits for the body. Doctors recommend, in the absence of contraindications, to eat as many exotic dishes as possible.

Since ancient times, our ancestors tried to preserve hot pepper. They strung it on a string and hung it on a nail. After complete drying, all that remained was to grind it in a mortar and use it as an aromatic seasoning. Nowadays, you can prepare a variety of preparations.

Hot peppers. Useful properties and contraindications

Scientists have proven that hot pepper has a beneficial effect on the human body, namely the digestive system. The alkaloid contained in pepper promotes food digestion. Meat seasoned with hot pepper will be healthier.

Reduces the number of kilocalories by half. You can enjoy your favorite foods without worrying about gaining extra weight.

Takes an active part in metabolic processes and saturation of the blood with useful substances. Fights the causes of thrombosis.

Few women know that seasoning can help with some gynecological diseases. Namely, an irregular menstrual cycle.

Improves the condition of the skin, hair and nails. To do this, the seasoning must be consumed both internally and used in the form of masks and lotions.

Spicy seasoning can increase the body's protective properties and improve overall well-being.

• gastritis;
• ulcer;
• damage and irritation of the gastric mucosa;
• acute stage of gastrointestinal disease;
• anemia;
• renal failure;
• heart disease;
• personal intolerance to the components included in the composition;
• persons under 10 years of age.

The disease will not worsen if a small amount of pepper is contained in the prepared dish.

Prepare the necessary ingredients

Depending on the cooking method, the vegetable requires certain processing, namely:

1. When peeling peppers, you should wear gloves. These can be latex or rubber products that will protect your hands from burning.
2. The fruits must first be washed in water, laid out on a towel and allowed to dry.
3. Using a sharp knife, cut strips of pepper in a circle, being careful not to touch the stem and seeds.
4. Next, depending on the recipe, cut into arbitrary pieces.

If you need to peel hot peppers, then carry out the following manipulations:

1. Roll the vegetable, holding it tightly between your palms.
2. Cut off the tail and turn it upside down.
3. Tap the pepper on a cutting board to remove the seeds.
4. Next move on to processing.

Methods for preparing hot peppers for the winter

There are all kinds of recipes for making peppers. Below are the most successful and delicious ones that always turn out.

Armenian pickling recipe

The main highlight of this recipe is that the vegetable turns out fried and at the same time salted.

Required ingredients:

• main product - 1.7 kg;
• garlic - 2 cloves;
• water - 1 tbsp.;
• vegetable oil - 1 tbsp.;
• vinegar - 50 ml;
• sugar - 50 g;
• salt - 2 tbsp.

Cooking method:

• The fruits must be sorted and discarded if they are limp, rotten or irregular in shape.
• Rinse thoroughly under running water. It is more convenient to use a colander.
• Place on a towel and allow excess liquid to be absorbed. The fruits must be completely dry.
• The next stage is heat treatment. Heat a cast iron frying pan on the stove. Add refined vegetable oil and lay out the main product.
• Fry the workpiece.

• Once the fruits have cooled, cut them in half.
• To prepare the filling, mix the remaining ingredients and boil.
• Add pepper and boil for three minutes.
• Remove using a slotted spoon.
• Place chopped garlic in pre-steamed jars. Place the fruits as tightly as possible and pour the marinade over them.
• Cover with sterile lids and send to sterilize.
• The sterilization time for 0.5 liter containers is 30 minutes.
• Upon completion of the procedure, seal hermetically and send for further storage.

Pickling with corn leaves

Armenians love to salt this vegetable. Almost every house has a cellar where a variety of pickles are stored. An excellent addition to meat dishes.

Products:

• sweet green vegetable;
• brine per liter of water - 70 g of salt;
• dill.

Cooking method:

• The pepper should be a little limp. Therefore, if it is just collected from the garden, it must be kept for 2 days in a dark room.
• Rinse thoroughly under running water.
• Make an incision near the tail; this is necessary so that the brine gets inside each fruit.
• Cover the bottom of an enamel bowl with dill, corn leaves and stigmas.
• Place the vegetable compactly in a bowl. Top with corn silk.

• Dilute the specified amount of salt in water and pour over the peppers. The amount of brine needed is half as much as the volume of the pickling vessel.
• Cover the top with a dish or disk and put pressure on it.
• The workpiece must be completely covered with brine, otherwise it will spoil.
• The fermentation process takes a week.
• Readiness is checked by the transparency of the brine. If it is clear, then fermentation is complete.
• Place in pre-prepared glass containers.
• Boil the brine.
• Pour into jars, filling each to the top. Cork.

Canning hot pepper tsitsaka

An excellent appetizer is obtained by salting hot peppers.

• vinegar - 600 ml;
• salt - 1 tbsp. l.;
• sugar - 2 tbsp;
• water - 1 l;
• vegetable oil - 200 ml;
• pepper - 1.5 kg.

Cooking method:

1. Rinse the main product well.
2. Boil water in a container and soak the pepper for a few minutes. This will allow it to soften and fit compactly in the jar.
3. Remove any remaining tails.
4. Place tightly in jars.
5. Prepare the liquid for pouring by boiling a liter of water and adding the remaining ingredients. Allow time to boil and wait until the crystals are completely dissolved.
6. Fill the jars to the very top.
7. Seal tightly.
8. Create special conditions for slow cooling of the workpiece.
9. The marinating process takes place over a week.

Pickled bitter

You can marinate quickly and spend a minimum of time.

Required Products:

• bitter vegetable - 8 pcs.;
• any greens: dill, parsley, cilantro;
• garlic - 4 cloves;
• grape vinegar - 100 ml;
• spices to taste.

Cooking method:

• The preparation will be perfect if you use a ripe vegetable, just picked from the garden.
• It is better not to chop the greens, but simply pick them from the bush and add them to the preparation.
• Peel the garlic and leave in cloves.
• Wash the pods and pierce each peppercorn with a toothpick near the base. If this is not done during marinating, there will be air inside and it will not be able to escape.
• The pods must be poured with boiling water several times. Ideally 4 times. And wait for five minutes each time.

• Rinse the glass jar well with soda. Disinfect with steam.
• Prepare liquid for filling. To do this, put all the ingredients in a container, fill it with water (about 1.5 tbsp.) and boil. Vinegar is added last.
• The filling is boiled for three minutes.
• Using a slotted spoon, remove the herbs and garlic and place in a jar. Next, lay it compactly and, compacting it a little, fill it with filler.
• Seal the jars hermetically.
• You can store the workpiece both at home and in the cellar.

Method without sterilization

A simple and affordable recipe, and most importantly, it requires a minimum of time.

Required ingredients:

• main product;
• for 700 ml banksugar - 2 tbsp;
• salt - 1/2 tbsp;
• allspice - 3 pcs.;
• vinegar - 50 ml.

Execution method:

1. Rinse the vegetable thoroughly. Make a through puncture at the base and put it in a jar.
2. Fill them with boiling water.
3. Leave to brew for 20 minutes.
4. Boil liquid for filling. Add the vinegar last and let simmer for 2 minutes.
5. Pour the marinade into a jar and quickly seal it tightly.
6. Store in the basement. Pairs ideally with meat and vegetable dishes, filling them with bright flavor.

In Georgian

Recipe for pickled vegetables, which is used in Georgian cuisine.

Required ingredients:

• 2.5 kg of hot pepper;
• bay leaf - 3 pcs.;
• garlic - 3 cloves;
• vegetable oil - 1 tbsp.;
• salt - 3.5 tbsp. l.;
• sugar - 3 tbsp;
• vinegar - 2 tbsp.

Execution method:

• Rinse the main product and make a cut at the base, this will allow the brine to quickly penetrate inside.
• Add all remaining ingredients to the water, except garlic and herbs.
• Immerse the pods in the brine and boil for 10 minutes.
• The mass must be stirred periodically.
• Place on a sieve.

• Next, add chopped herbs and garlic to the filling and boil again.
• Place in a large bowl and fill with brine.
• Place an inverted bowl or circle on top and place a three-liter jar of water.
• Keep in the cold for two days.
• Distribute into smaller containers and store in a cool place.

Spicy pepper appetizer with herbs

This appetizer is ideal for spicy lovers.

To prepare you need:

• pods - 2.5 kg;
• garlic - 300 g;
• parsley, dill, cilantro 100 g each;
• water - 700 ml;
• salt - 60 g;
• sugar - ½ tbsp.;
• bay leaf - 3 pcs.;
• allspice - 6 peas;
• vegetable oil - 1 tbsp.;
• vinegar - ½ tbsp.

Cooking method:

1. Remove the seeds from the washed vegetable. To protect the skin of your hands, it is better to use rubber gloves.
2. Chop the peeled garlic and herbs.
3. Add all ingredients except vinegar to boiling water.
4. Dip in small portions into the marinade. For convenience, you can use a metal sieve.
5. Place in layers in prepared jars.
6. Sprinkle with chopped garlic and herbs.
7. Boil the marinade again and add the main preservative.
8. Boil the jars for 20 minutes.
9. Allow to cool slowly and store for further storage.

In honey marinade and tomato filling

To prepare sweet peppers, you can use the following recipe.

Products needed for cooking:

• pepper - 25 pcs.;
• carrots - 500 g;
• garlic - 5 cloves;
• honey - ½ tbsp.;
• vegetable oil - ½ tbsp.;
• vinegar - ½ tbsp.;
• tomato juice - 2 tbsp.;
• salt.

Cooking method:

1. Divide the prepared and peeled vegetable into two halves.
2. Cut the carrots into cubes, chop the garlic using a press.
3. Add vegetable oil, honey, tomato juice and carrots to the container.
4. Boil. Then add pepper, salt and garlic.
5. Boil until the pepper is soft.
6. Five minutes before turning off, add vinegar.
7. Place into prepared 500 ml jars and roll up. Let cool slowly.

Pickled

Using this method, the workpiece is stored in the refrigerator under a nylon lid, but if desired, it can be rolled up.

Ingredients:

• main component;
• any greens;
• garlic;
• black and allspice pepper;
• water - 1l;
• salt - 70 g.

Cooking method:

• Take an enamel container.
• Place spicy herbs and garlic on the bottom. Add a few peppercorns.
• Place the washed and pierced peppers at the base into a container.
• Boil the salty solution and pour into a container.
• Cover with a circle and put pressure on top.

• For the first two days, the workpiece should be kept at a temperature of 20 degrees.
• Sometimes the process of active fermentation at room temperature lasts up to five days. Place the jar on a plate or tray.
• Then store in a cool place. Place a wooden circle on top and tie with gauze or twine.
• Can be eaten after two months.
• Plaque and foam must be periodically removed, and the gauze must be doused with boiling water.
• The pepper should be completely covered with brine. If it becomes less, then add a new one.

Pepper in tomato

This canned salad is very tasty and popular. For a spectacular look, you can choose different peppers.

List of required ingredients:

• sweet vegetable - 4 kg;
• tomato juice - 1.5 l;
• vegetable oil - 1 tbsp.;
• vinegar - 100 ml;
• sugar - 100 g;
• salt - 1 tbsp.

Cooking method:

1. Wash the vegetable, remove seeds and membranes.
2. Cut into portions.
3. Mix all the ingredients in a container and boil, the heat should be medium.
4. Reduce heat and add pepper pieces.
5. Slowly add vinegar.
6. Boil for a quarter of an hour.
7. Seal tightly.
8. Store at 5 degrees.

Methods for storing pepper preparations

Workpieces must be stored in well-ventilated areas. Air temperature no more than 5 degrees. Blanks that are hermetically sealed can be stored at home. It is important to place jars away from heating appliances.

If space allows, pickles are stored in the refrigerator.

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Armenian sweet pepper for the winter

I don’t know a single Armenian family that would not prepare this delicious delicacy for winter consumption during the red pepper season! During long marinating in jars, red pepper acquires an amazing taste. But if you don’t have the opportunity to prepare this yummy for future use, then do as I did, prepare a small portion, put it in the refrigerator and enjoy, enjoy the taste of pickled red peppers.

You will need:

6 kg red fleshy bell pepper
500 ml vegetable oil
100 g vinegar
4 tbsp water
1/2 tbsp salt
1/2 tbsp sugar
garlic 300 g
bay leaf, black peppercorns
celery 1 bunch
parsley 1 bunch

Cooking method:

Remove stems and seeds from peppers. You can cut it into quarters, or you can leave it whole. According to the classic version, the pepper remains whole
Pour the plant into a wide saucepan. oil, vinegar, water, salt, sugar. Add a few bay leaves and a few peppercorns. Place the marinade over medium heat until it boils.

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Separately chop the parsley and celery. It is better to take leaf celery. If not, then the petiole one is also quite suitable.
Peel the garlic, divide into slices.

Throw red pepper into the boiling marinade (the whole amount naturally won’t fit, so it will be done in portions). Blanch for 2-3 minutes, put in jars, sprinkle with celery, parsley, bay leaf and black peppercorns. And proceed with the rest of the peppers in this order.

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Pour boiling marinade over top. Sterilize for 15-20 minutes and roll up.
If you don’t roll it up, cover it tightly with a lid, let it cool and put it in the refrigerator for several days. Then you can use it.

Olga Martirosyan