Classic recipe

In the classic recipe for canned chili pieces, in addition to the main ingredient, there are various spices that make this appetizer especially tasty. During preparation of the workpiece, it is important to observe the sequence of processes and the indicated proportions of the ingredients.

2 cans per 1 liter

1. The washed peppers, cut into 3-4 cm wide rings, and then again cut them lengthwise into two half rings. Remove the seeds of the vegetable and cut the green tail.
2. To prepare the brine, mix water and salt in a saucepan, boil the mixture over high heat.
3. Put the pieces of chili in a colander, and then gently lower it into boiling brine. At the same time, do not reduce the fire - the brine should be boiling actively.
4. Keep a colander with vegetables in a pot with brine for 2 minutes.
5. Quickly place the colander in a container of cold water for 5 minutes.
6. Arrange spices and garlic in jars. Measure and pour vinegar.
7. Arrange chili slices in jars.
8. Boil water on the marinade, add sugar and salt to it. Mix the syrup well, waiting for the dissolution of all crystals of bulk ingredients. Remove the hot marinade from the stove.
9. Pour the marinade into the jars of ingredients, cover them with lids.
10. Sterilize jars in boiling water for 7 minutes.
11. Seal the jars tightly with lids, put them down with the neck and put them in a warm place, wrapping them in a blanket.

Whole

An appetizer of whole pickled hot pepper looks very nice on the table.

4 half liter cans

1. Rinse hot peppers thoroughly in water. If the tails of the stalk are too long, you can shorten them a little.
2. Tightly place the pods in prepared jars.
3. Add salt and vinegar to the pot with water, put it on the stove and boil the marinade. Then give it time to cool.
4. Fill jars of hot pepper with cooled syrup and seal them tightly.
5. Sterilize jars in a container with boiling water for 5 minutes.
6. Close the cans with lids and put in a warm place.

Video recipe

Whole

No vinegar

In many recipes for canned hot pepper preparations, vinegar, which acts as a preservative, is one of the main ingredients. But if necessary, you can do without it. Let's take a closer look at how to close chili peppers for the winter without vinegar.

1. Washed and peeled pods should be folded into a pan.
2. Boil 1 liter of water in a separate container with the addition of 8 tablespoons of salt.
3. Add the resulting salted boiling water to a bowl with chili.
4. Put the blank under oppression for 3 days, wrapping it with a towel.
5. Drain the solution from the container with chili. Cook a new brine according to the same recipe and pour hot pepper into it again.
6. Leave the blank to infuse for another 5 days.
7. Drain the marinade from the pan with hot pepper. Prepare a new syrup according to the same recipe.
8. Arrange the pods in sterilized jars and pour freshly prepared hot marinade.
9. Seal the jars with appetizer tightly and put them in a warm place.

To improve the taste of the workpiece, you can add garlic, herbs and various spices to the listed products.

With celery

Another tasty and healthy version of canned snacks for the winter is pickled chili with celery.

1 can per 0.5 liter

1. Rinse the pods well and cut off the tops of the stalks.
2. Put the vegetables in a pan and pour hot water for 5 minutes. Then drain the water.
3. Rinse the celery stalks and cut into identical small pieces.
4. Put a layer of celery on the bottom of the jar, then in a circle - a layer of chili.
5. Add salt, spices, chopped garlic, vinegar and vegetable oil to the jar.
6. Put the second layer of celery on the spices.
7. Boil a portion of boiling water on the stove and pour into a jar with all the ingredients. Cover it with a metal sealed lid, turn it upside down and put it in a warm place for 1-2 days.

With bell pepper

A particularly tasty and mouth-watering preparation for the winter is obtained from a combination of sweet bell pepper, hot chili and tomato juice.

about 2–2.5 liters

1. Washed hot and bell peppers to clear of stalks, internal partitions and bitter seeds.
2. Put vegetables on a baking sheet and bake them in the oven at 180 ° for 15 minutes.
3. Remove the hot vegetables from the oven and put them in jars.
4. Bring tomato juice to a boil in a separate container, add vegetable oil, sugar and salt to it. Boil the resulting marinade for 15 minutes over low heat, then add vinegar. Remove the container from the stove.
5. Pour jars of ingredients with hot syrup and roll them up.

With honey

Honey can be used to prepare a tasty and piquant spicy appetizer of hot chili peppers: it perfectly complements the sharpness of the vegetable and adds interesting flavoring notes to the workpiece.

2 cans per 1 liter

1. Wash the hot pepper pods and gently peel them from seeds and green tails. Finely chop the garlic.
2. Put vegetables in jars, add garlic and spices to them.
3. Pour boiling water over the ingredients and leave to infuse for 10 minutes.
4. Drain the water from the cans into a separate container. Add honey and salt, boil and keep on fire for 2 minutes. Then add vinegar to the marinade and remove the pan from the heat.
5. Pour cans with hot marinade.
6. Roll them up with lids, turn them down with the neck and wrap them well.

Video recipe

With honey

In oil

Chili can be preserved in garlic-rich vegetable oil. The taste of vegetables will be spicy, and garlic oil will absorb the piquant taste of pepper.

1 can per 0.5 liter

1. Use a knife to chop each pod in several places.
2. Lightly scorch pods in a skillet or over an open burner until dark spots appear on the skin.
3. Flatten the garlic cloves with a knife.
4. To prepare the garlic dressing, pour the vegetable oil into the pan and heat slightly, add the garlic. When the mixture boils - remove it from the stove.
5. Cut the fried pods into two halves along the stem. Remove peel, burning seeds and partitions, peduncle.
6. Pour salt into a heated jar, put halves of vegetables and cloves of garlic.
7. Pour hot garlic oil into a jar and close the container with a lid.
8. Turn the jar over and wrap it until the workpiece cools completely.