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Khalapeno recipes are distinguished by variety. It is used as an independent snack, seasonings in salads and sauces. Any dish with burning pepper acquires sharpness and piquancy.

Acute halapeno is actively used to prepare Mexican dishes. It is believed to one of the most burning varieties. For preservation, unripe green fruits are used more often.. In them, the sharp index is higher than that of red pods.

Khalapeno is rich in useful substances. It contains vitamins of groups A, B, C, K, Iron, Calcium, Phosphorus in it. Pepper leads in terms of linoleic acid, carotene and carotidine.

Regular use of pepper in fresh or canned form allows:

• improve the metabolism;
• increase endorphins;
• establish sleep;
• raise appetite;
• strengthen the walls of the vessels;
• reduce blood pressure;
• improve skin condition.

The taste of dishes using canned halapeno becomes more piquant. It is perfectly combined with meat, fish products, vegetables. The stuffed pods in the batter are originally.

Recipe classic marinade

The classic marinade allows the natural taste of acute pepper. He does not add to him spices or strong kissing. A wine vinegar is used as a preservative. This method of conservation is perfect for the winter.

Ingredients:

• khalapeno 15 pods;
• sugar 4 tablespoons;
• salt 2 tablespoons;
• white wine vinegar 240 ml;
• water 240 ml;
• garlic 2 slices;

Conservation on this recipe is distinguished by aesthetic beauty. Pepper is obtained with smooth circles that are convenient to use for decorating dishes and adding to hamburgers.

1. Pods are washed under water. Frames cut off. The pepper itself is cut by rings.
2. In the pan lay the purified garlic slices. Add water, acetic acid, salt, sugar sand. Marinade is adjusted to boil and withstand on fire until saline crystals dissolve.
3. Pepper rings add rings. Vegetables are completely immersed in marinade, slightly pressed from above. After boiling, the pan is removed from the fire and leave for 15 minutes.
4. After a quarter of an hour, vegetables are laying out in advance prepared banks. Top poured marinade.
5. Pickled pepper halapeno is closed with a lid and leave cool at room temperature. The finished dish is stored in the refrigerator.

Sweet-spicy marinade recipe

Sweet-spicy halapeno is characterized by a more juicy and original taste. They are suitable for lovers less acute. Sweet halapeno recipes are suitable for use in mexican dishes or sauces.

Ingredients:

• pepper 5 pods;
• apple vinegar 0.5 cup;
• water 0.5 cup;
• black pepper 5-8 peas;
• coriander 0.5 teaspoon;
• laurel 1 sheet;
• garlic 1 slices;
• salt 0.5 teaspoon;
• liquid honey 1 teaspoon.

For the preparation of the recipe use whole pods. Previously, peppers make several longitudinal suns.

1. Peppers are washed under water. Garlic finely bold. All ingredients are mixed in one container and put on fire. After boiling, the vegetables boil for 5 minutes.
2. A 0.5 liter can sterilize in advance. Hot pods lay out in it. Top pour brine. There should be space and 1-1.5 centimeters between the edge of the throat and marinade.
3. The jar is tightly covered with a lid and put on a water bath. Water should cover the container with pickled pepper halapeno at least 5 centimeters from the bottom. In the water bath, conservation is withstanding 10 minutes.
4. Preserving pepper is necessary within 5 days. After that, the billets are cleaned into the refrigerator. After opening the jar of Khalapeno is stored no more than 2 weeks.

Mexican Recipe

Khalapeno is an excellent supplement for hamburgers, hot sandwiches, salads, sauces, nachos. Recipes for its preparation differ in composition. If you need to prepare a traditional Mexican dish, then the marinade is made with the addition of oregano and garlic.

Ingredients:

• khalapeno 10 pieces of large size;
• water 180 ml;
• white vinegar 150 ml;
• salt 30 g;
• sugar 25 g;
• garlic 1 teeth;
• orego 0.5 teaspoon.

These products go on the preparation of two cans of 240 ml.

1. Pods are washed. Frames are removed. Vegetables cut rings. In the case of conservation, there are longitudinal cuts in each halapeno, which prevent the pod break.
2. For marinade, cold water is brought to a boil. It is added to it, sugar, acetic acid, oregano. Marinade leave re-boil.
3. In advance, prepared containers are placed by pepper with garlic. Vegetables poured ready-made brine and leave for 10 minutes. The billets are then cleaned in the refrigerator.
4. Marinate dish for 5 days. For storage in the winter period, the marinade rush with metal covers and is cleaned into the basement for storage.

One of the most popular varieties of acute peppers is a burning "Khalapeno". This vegetable is popular in many countries, but has become famous thanks to Mexican cuisine. He got his name thanks to a small settlement of Khalapa, near which there is a huge plantation in 160 sq. Cm, which is breeding precisely this species. Mexico to this day is the main exporter of halapen. But in recent times he began to grow in the USA and Spain.

Features of acute vegetable

There is an erroneous opinion that Khalapeno belongs to the most acute peppers in the world. But it is not. The severity index of this vegetable varies from 3 to 8 thousand on the scale of the Skovylla. And this is the average. Green fruits are significantly superior in quality red, so in most cases dried and harvested "unripe" pepper.

Khalapeno is a rather useful vegetable, because it contains:

• vitamins A, C, K, B1, B9, B5,
• iron,
• calcium,
• phosphorus,
• linoleic acid
• magnesium,
• carotine and carotidine.

And this is not a complete list. Thanks to this rich composition, the use of Khalapeno perfectly affects the condition of the body:

• improves metabolism
• contributes to the development of endorphins,
• helps to cope with insomnia,
• increases appetite,
• strengthens the walls of the vessels,
• has a beneficial effect on the circulatory system,
• lowering pressure
• improves skin condition
• increases stress resistance.

But you should not use halapeno in large quantities. After all, his burning can cause harm to the gastric mucous membrane. It is forbidden to add this vegetable in the menu to people suffering from diseases of the gastrointestinal tract, liver and kidney, as well as in individual intolerance.

The use of pepper in cooking

Almost every dish of Mexican cuisine is preparing with the addition of Khalapeno. Its sharpness gives a savory taste to any meat, fish or vegetable delicacy. At the same time, stuffed peppers are considered the best treat. Without this dish, it is impossible to imagine not one Mexican celebration.

From this vegetable, spicy snacks and sauces are obtained, and "Nachos" - the most famous of them. For the preparation of this dish, the fruits are filled with cheese or minced meat. There is another famous mexican food - chipotle. For its preparation, red peppers are smoked with wood smoke. Thanks to this, the fruits begin to "foul down" the aroma of chocolate with an admixture of tobacco, but the prunes resemble the taste.

No matter how surprisingly sounds, but from Khalapeno prepare various jams and jelly. And some cooks even glances this pepper in chocolate. In the States, this vegetable is often used with crackers. Italians add fruits into their pizza. Marinated pepper prefer marinated peppers in Europe. This is added to various samples and meat dishes. Often Khalapeno is the main product when preparing spicy soups and salads.

Pepper pickled

Canned halapeno practically does not lose their taste and useful qualities, but only under the condition of proper cooking. Therefore, to avoid mistakes, use our recipe.

For cooking you will need such products:

• pepper Chalapeno - 2 kg,
• sugar - 1.5 glasses,
• water - 1 liter,
• vinegar table - 0.5 cups,
• sunflower oil - 1 cup,
• salt - 2 tbsp. spoons.

Before proceeding with the product blank for the winter, prepare 3 banks, one liter volume. To do this, wash the dishes, and after sterilizing it within 10 minutes in a water bath. You should also proceed with downloader covers. It is better to carry out all work with pepper in gloves, because its juice quickly absorbs into the skin, causing burning.

Cooking process:

1. Wash the pepper and clean it from the fruits. If you want a less acute dish, then remove the seeds. Cut the vegetable with circles, half a hundredsantimeter thick.
2. Prepare marinade. To do this, pour water into a small pan, add salt, sugar and mix well.
3. Put marinade on fire and bring to a boil.
4. Pour vinegar and vegetable oil.
5. Put the halapeno in the marinade and blanch for 5-7 minutes.
6. Spread the pepper on banks, pour the decoction and roll out the sterilized covers.
7. Put the workpiece upwards.
8. Banks are recommended for a few hours to complete cooling.

Gumacole sauce

Such a delicacy is very valued in Mexico. Of course, in our conditions, some products from this recipe are considered rare, but if you wish, you can buy them in any large supermarket.

Set of products:

• Avocado - 2 mature fetus,
• Lime - 1 pc.,
• Khalapeno - 2 pcs.,
• Half lemon,
• Garlic - 5 teeth,
• Kinza is a small bundle.

Cooking process:

1. Cut off the frozen pepper, and remove the seeds.
2. Take out a bone from avocado.
3. Clean garlic.
4. Let's squeeze juice from lemon and lime.
5. We fold all the products into the bowl of the blender and, spilling to taste, grind them well to the state of homogeneous mass.
6. We add to the finished sauce finely chopped cilantro and mix the mixture.

If you wish, you can "reflect the taste of sour cream, tomatoes, olive oil, spices and seasonings. In general, do not be afraid to show a fantasy. Such a sauce is perfectly combined with meat and fish dishes, and is also an excellent addition to chips.

Video

Pepper Chalapeno is a kind of acute chili pepper. The degree of its sharpness depends on the conditions of cultivation. Sometimes he is very burning. But snacks from pickled pepper Chalapeno are obtained not only quite edible, but also tasty.

Find pepper halapeno on sale quite difficult

• Number of portions:1
• Preparation time:15 minutes
• Time for preparing:20 minutes

Recipe of pepper halapeno

Work with sharp pepper is better in gloves so as not to annoy the skin of the hands.

Cooking:

1. Peppers trim the tails. Cut the fruits with rings.
2. In the water pour vinegar, add purified garlic, sugar and salt. Stir and bring to a boil. Sugar and salt must completely dissolve.
3. Pour pepper rings into boiling water and pushing them with a spoon so that they completely plunge into the water.
4. Turn off the fire and leave on ¼ h.
5. Peppers lay out forceps to a sterilized jar to the top, trying to put rings tightly.

Pour the contents of the jar to pour marinade, close the lid and store in the refrigerator.

Pepper Snack Chalapeno

The filling softens the sharpness of peppers, so you can not be afraid to burn your tongue. Ingredients:

• chalapeno pepper - 12 pcs.;
• creamy cheese - 120 g;
• cheddar Cheese - 0.5 Art.;
• parsley - 3-4 twigs;
• flour - 0.5 tbsp.;
• egg - 1 pc.;
• bread crumb - 0.5 tbsp.;
• vegetable oil;
• salt and pepper.

Cooking:

1. Cut the pepper along and clean from seeds.
2. Cheese crush on the grater, parsley chopped finely.
3. Stir both types of cheese and greens.
4. Fill every half stuffing and fold both halves together to get a whole pepper. The filling should not get out.
5. Owning every pepper in flour, then dip in a slightly whipped egg and bread crumb.
6. Put in the refrigerator for 60 minutes.

Gently fry pepper on both sides.

Khalapeno with cheese and bacon

This snack is preparing grilled.

Ingredients:

• khalapeno - 6 pcs.;
• maskarpone cheese - 220 g;
• dead bacon - 6 slices.

Cooking:

1. Cut every slice of bacon in half.
2. Carefully cut the peppers along, remove the tail, seeds and a white membrane, since they attach a strong burning fruit. Rinse and dry on a paper towel.
3. To put the mascarpone in each half and put it with a piece of bacon. Stop toothpick.

Stay on the grille and cook until the bacon becomes crisp.

The halapeno contains quite a few vitamins and other beneficial substances. But it is not necessary to get involved in such dishes, since the overhaul of acute peppers causes violations in the work of the gastrointestinal tract.

I love crispy pickled Bulgarian penny! Always strive to replenish your culinary collection of interesting recipes for its preparation. And today I offer you the best recipes from the photo of pepper pickled for the winter - your fingers are license!

Marinated Sweet Pepper without sterilization

First consider a simple recipe. Peppers canning in oil - preferably home, unrefined.

Ingredients:

• 1 kg of treated pepper;
• 50 g of salt;
• 1 l of water;
• 150 ml of vinegar (9%);
• 200 ml vegetable oil.

As you prepare:

1. Sweet pepper purify from tails and seeds, my, cut pieces.
2. We put the pepper into a saucepan, we pour water to cover (more liter). Add 2 tbsp. Spoons of oil. Mashed under the lid 5 min.
3. Take out the pepper by the noise, we learn on the colander. From the pan transfers 1 l of liquid into separate dishes, the rest are pouring. In this liter we will add the remaining oil, salt, vinegar. Stirring, bring to a boil and turn off the fire.
4. We will lower the pepper in the marinade, cover the lid, we will give in line by 12 hours.
5. In the meantime, there are plastic covers with boiling water with boiling water.
6. We shift the cooled and already ready pepper into banks, close the lids. Store in the refrigerator.
7. Here is a simple recipe for sweet pepper marinated for the winter cooked without sterilization. According to him, you can also make airtual and a cold way - just lower the pepper into almost cooled marinade and stand the day.

Note: Difficult peppers of different colors look at the jar.

Pepper marinated entirely with garlic and greens

I love very much and appreciate the recipes with butter and garlic of marinated Bulgarian pepper for the winter. I will tell you first how to prepare a whole pen in liter banks.

Ingredients per bank:

• 10-12 pcs. Pepper Bulgarian;
• 4-5 pcs. garlic teeth;
• 50 ml of vegetable oil;
• 1 PC. laurel sheet;
• 4-5 pcs. peas pepper peas;
• 1 carnation bud;
• Parsley, thyme - to taste;
• 0.5 Art. spoons of salt;
• 3 tbsp. Sugar spoons;
• 5 tbsp. Spice of vinegar (9%).

As you prepare:

1. Peppers cut off the tops, remove the seeds, mine. Garlic divide on slices, cut plates. Green rinse, cut.
2. In the pan pour oil, fry the pepper entirely, covering the lid until it becomes soft.
3. In sterilized banks, strata pepper, chopped garlic and greens, carnation, pepper, stubborn, bay leaf. Sugar sugar, salt, pour vinegar.
4. Boiling water in the kettle and pour her vegetables in the jar. Immediately roll up with covers.
5. Banks are shaking, we slide on the table so that salt and sugar are dissolved. Invert, snatch. We transfer after cooling to a cool place.

Pepper in tomato sauce

And now I will share the recipe, how to make fragrant pepper in tomato sauce.

Ingredients (4 jars in 0.5 l):

• 1.5 kg of sweet pepper;
• 80 ml of tomato sauce (any you like);
• 250 ml of water;
• 60 ml of vegetable oil;
• 50 ml of vinegar (9%);
• 15 g salts;
• 50 g of sugar;
• Bay leaf, black peas pepper - to taste.

As you prepare:

1. My cans with soda, sterilize over the ferry. Caps are boiling in boiling water for 5 minutes.
2. Pepper clean, remove the fruits with seeds, rinse, cut into pieces.
3. In the pan, we will put clean water, we will add vegetable oil, sugar, bay leaf, peas, salt, salt, vinegar. Volume tomato sauce, mix.
4. Now you spick sweet peppers. Heat to boil, cotton under the lid of 10 minutes.
5. In a hot form, we decide the workpiece into the cans, tighten with the lids. After insistenceing under the beds, we transfer to the cellar for storage.

Bulgarian pepper pickled slices in oil

Consider the recipe for pickled pepper chopped by slices cooked with oil and garlic.

Ingredients:

• 3 kg of pepper Bulgarian;
• 1/2 cup sugar:
• 50 g of salt;
• 1/2 of garlic head;
• 250 ml of vegetable oil;
• 250 ml of vinegar (6%);
• Petrushka, dill - to taste.

As you prepare:

1. Sterilize banks, covers. Hang them.
2. We process peppers, cut it with slices. Cleaning garlic, my and chopped with small cubes. We wash the greens, we dry, cut.
3. We fold the pepper into a saucepan, pour oil. Add vinegar, sugar, salt. Mashed under the lid of 20 minutes after boiling.
4. Five minutes before readiness, we will add garlic and greens.

We lay out peppers into banks, ride metal covers. The billet is perfectly stored in room conditions.

Pepper "Bell" for the winter

Canned pepper can be not only awesome tasty, but also beautiful! Pay attention to the peninsie variety "bell" - it is not ashamed for a festive table. I propose a spicy workpiece with honey.

Ingredients per 1 liter can:

• 10-12 pcs. pepper bells;
• 1 l of water;
• 2-3 garlic teeth;
• 1 tbsp. spoon of honey;
• 1 tbsp. spoon sugar;
• 1 tbsp. Salt spoon;
• 2 tbsp. Spoons of vinegar (9%);
• Spices - to taste and desire (bay leaf, pepper pepper, clove buds, dill, parsley, basil, currant leaves).

As you prepare:

1. Pepper "The bell" looks entirely entirely. Therefore, we just cut off the fruit with seeds, promotion inside and outside. Cut the pieces will not.
2. In sterilized jars lay on the bottom of the greens, the leaves of currant, other spices to taste. Then fill the package to the peppers on the shoulders.
3. In the saucepan, we boil water, add sugar, salt, honey. Pour vegetables in banks with marinada, cover with clean covers for 5 minutes.
4. Water merge back into the pan, boil and pour peppers in banks. We leave for 10 minutes.
5. Pour the liquid into the pan again, add vinegar. And in the banks, smell chopped garlic. For the third time you boil marinade, pour into banks and roll around the key.

Invert, snatch in a warm blanket. Let's wait until you cool. Amazing bitter-sweet snack is ready! You can store such a preservation in the storeroom.

Note: This option with vinegar, but you can replace vinegar with lemon juice in the same amount. It turns out even tastier and much more useful.

Marinated Bulgarian Pepper in 15 minutes

As you can see, there are many marinated pepper options for the winter - your fingers are losing. Recipes with photos will help you also very quickly make a snack - literally in 15 minutes.

Ingredients:

• 500 g of purified pepper Bulgarian;
• 4 garlic teeth;
• 3 tbsp. spoons of vegetable oil;
• 1 tbsp. Salt spoon;
• 4 tbsp. spoons of sugar sand;
• 1 liter of water;
• 4 tbsp. Spoons of vinegar (9%);
• Parsley greens, dill - to taste;
• 1 PC. laurel sheet;
• 5-6 pcs. Black peas pepper.

As you prepare:

1. Pour boiling water banks and plastic covers, leave for a few minutes sterilize.
2. We put on the stove dishes with water, we fall asleep into it sugar, salt, seasonings, pour vinegar.
3. In the meantime, we divide peppers: Clean from the internships, promotion, we cut into several parts along.
4. After boiling the marinade, we throw pepper into it, carcass on a small fire for 5 minutes. Turn off the fire, leave for another five minutes.
5. During this time, grind garlic and greens. Throw them in a pan with pepper, add vegetable oil. Mix.

Let's launch fast cooking pepper, close the plastic lid. After cooling, we put in the refrigerator.

Recipe "Dungansky"

Many love sharp dungan peppers - fried, stewed, stuffed. Let's pick it up today! Snack is performed in moderation burning, spicy, perfectly complements different dishes.

Ingredients (for two banks in 1 liter):

• 1 kg of dungan pepper (long green pods);
• 8 teeth of garlic;
• 1 l of water;
• 250 ml of vegetable oil;
• 4 tbsp. Sugar spoons;
• 1 tbsp. Salt spoon;
• 250 ml of vinegar (9%);
• 10-15 pcs. black peas pepper;
• 1-2 pcs. Lavra leaf.

As you prepare:

1. Peppers will cut the tops, remove the seeds, promotion. Next, cut them along half or leave them.
2. Garlic we clean, mine, cut the plates. My laurel leaf, let's dry.
3. Sterilize the container for preservation by any convenient way.
4. We bring water in a saucepan about boiling. Add sugar, salt, laurel sheet, black pepper, butter and vinegar. Then we snatch half the total amount of garlic.
5. We reduce the fire, add Donggan pepper. Five minutes old.
6. At the bottom of the cans put the remaining garlic and caught from the marinade with the help of a spice snatch (pea peppers, bay leaf). Then, tightly fill in a jar with sharp pepper. Pour hot marinade.

We will scribble covers, flour, snatch. After cooling, burning snack can be served on the table or hide for storage.

Khalapeno

Also the appropriate option for fans is sharp. N Be careful with spices so that the pepper halapeno retains its useful substances to the maximum.

Ingredients:

• 20 pcs. pepper varieties halapeno;
• 300 ml of pure water;
• 280 ml of vinegar (6%) - can be wine or apple;
• 5 tbsp. sugar spoons;
• 3 tbsp. spoons of salt;
• 3-4 garlic teeth.

As you prepare:

1. Sterilize the cans over the steam, the covers are cooking in boiling water for 5 minutes.
2. Peppers cut off the tails, remove the seeds. Rinse the pepperns, cutting the rings.
3. Cleaning garlic, cut the cloves along half.
4. Pour filtered water into the pan. Add sugar, salt, garlic, vinegar. We stir, bring to a boil and turn off.
5. We lower the pepper rings in the marinade, cover the lid. Let's breed for 15 minutes.

With the help of a noise, put the peppercorn to the cans, foul marinade and rolling the lids. Let cool in an inverted form under the warm bedspread.

Peppers in Armenian "mind eliminate"

And the exotic lovers dedicate this super recipe. The name fully justifies: until everyone eat - do not calm down. Unreal tasty!

Ingredients:

• 1 kg of pepper (better - long green);
• 3-4 garlic teeth;
• 400 ml of water;
• 100 ml of vinegar (9%);
• 200 ml of vegetable oil;
• 1 tbsp. Salt spoon;
• 2 tbsp. spoons of sugar sand;
• 3-4 pepper peppers fragrant;
• 1 PC. laurel sheet;
• Greens of dill - to taste.

As you prepare:

1. Sterilize banks. Covers are screaming with boiling water.
2. My peppers, cut along in half. Rinse the greenery of dill, bay leaf, peeled garlic.
3. In wide dishes heated water. After boiling, add butter, sugar, pepper, salt, salt, vinegar, bay leaf.
4. We reduce the fire and send part of the peppers into the pan so that only the bottom is covered. Masters before softness (5-7 minutes), take off the noise, we learn on the colander. We repeat the procedure until all peppers are ready.
5. Place the layers in the cans peppers, chopped garlic and greens of dill.

Board marinade, close covers. Stored after cooling in the refrigerator. Peza in Armenian needed to breed about a day - it will be even tastier!

Look more such a video as cooking pickled peppers.

As you can see, very simple and clear recipes with photos of pepper pickled for the winter - fingers losing. Prepare and enjoy. Bon Appetit!

To date, there are many ways to preservate chili pepper and each recipe is unique, so it's quite difficult to choose some particular one. What useful chili pepper and for which it is worth canning?

Features

Chile pepper has the following properties:

• strengthens immunity due to the high concentration of strengthening and rejuvenating vitamins;
• helps to generate endorphins;
• it helps strengthen the vessels due to the content of micro and macroelements.

The need for conservation

Our people have a tradition that is relevant to this day: to make canned billets for the winter. Chile's pepper needs to be preserved for the reason that, due to this process, its taste becomes softer and gentle, and everything useful is preserved for a long time, since the product that has been grown in the season, and not in greenhouse conditions, has the greatest number of all sorts of vitamins and minerals.

Fire Point in Marinade from Ketchup Torchin

Recipe, ideal suitable fans of sharp dishes.

Required ingredients:

• dried chili - 200 g;
• vinegar - 2 ch. l.;
• sugar - 1 tsp;
• salt to taste;
• clove of garlic;
• ketchup Torchin;
• vinegar 9%;
• bay leaf - 2 leafs.

Cooking:

1. Due to the fact that the dried pepper has a bitter taste, it is necessary for several hours to soak in water.
2. After the product of the eve, it descends into boiling water and boils there for 3 minutes.
3. While the pepper is cooked, you need to prepare a marinade, it can be made from ketchup torching and vinegar in equal proportions (the amount of sauce should be proportional to the amount of pepper).
4. The next step on the bottom of the banks are stacked all seasonings and garlic.
5. Next is added to the crawled pepper, which is poured by marinade, and the bank itself rises.

Peppers prepared by such a recipe do not require any special storage. The jar with the product is enough to put in the refrigerator and after a few days it will be ready for use. Such preservation can be used in the preparation of stew or Italian pasta with meat.

Recipe with dill

Simple recipe without using sauce.

Required ingredients:

• chilli;
• water - 2l;
• salt and sugar - to taste;
• vinegar - 1 tbsp.;
• fresh dill;
• horseradish;
• several garlic heads.

Cooking:

1. Pepper needs to rinse well and trim the tails, and leave the seeds.
2. Then the peppers with a smooth layer are laid out in sealing banks, which were pre-washed and dried.
3. The next step in the jar is added dill, horseradish, peeled garlic and pepper.
4. Next, the water must be boiled, pour it the cans covered with a lid, leave for 15 minutes.
5. Then the water neatly merges back into the pan and is again brought to a boil in a few minutes. Next you need to turn off the gas and immediately add vinegar to the water.
6. Now the marinade needs to fully pour prepared peppers.

For confidence, you can turn banks, and so that they accidentally explode, you can wrap them. It should also be remembered that in this recipe information was indicated about the number of necessary ingredients for the marinade on the 3-liter bank, but mostly for the winter can be preserved in the banks of a smaller volume (banks up to 1 liter are used approximately). Therefore, we need to share products depending on littered banks.

Chile Pepper in Caucasus: Fast and simple recipe

Required ingredients:

• water - half liters;
• kinza hammer - 20g.;
• fresh greens - 20g;
• mint - 10g;
• garlic;
• sugar and salt - to taste;
• coriander - 10G;
• fragrant peas - to taste;
• vinegar - Ch.L.;
• bay leaf and some carnations.

Cooking:

1. First of all, you need to rinse all the ingredients and put them boil to the fire.
2. After a few minutes, vinegar is added to the pan and ingredients continue to boil about 5 minutes.
3. Then the marinade is fastened and insisted.
4. In a pre-boiled bank, the peppers are laid out and poured marinade, the bank rolls.

In order to make a dish less sweet, instead of ordinary vinegar can be used apple.

Marinated Khalapeno: No worse than canned chili

Required ingredients:

• jalapeno pepper;
• water - 500 ml.;
• garlic;
• salt and sugar - to taste.

Cooking:

1. Pepper is cleaned and cut into circles.
2. Next, garlic must be pouring water and boil a few minutes. After that, sugar and salt is added there, the resulting solution is needed to boil 5 minutes.
3. Now the punches must be put in the bank and pour them with marinade.
4. Banks roll out and wait for the winter.

Khalapeno is characteristic of the fact that his taste in the course of eating gradually becomes sharp from the sweet. This feature is preserved at preservation.

Chile Pepper with Honey

Required ingredients:

• halapeno;
• chilli;
• several tablespoons of honey;
• salt to taste;
• water - 500 ml.;
• apple 9% vinegar - 2 tbsp.;
• garlic.

Cooking:

1. Peppers need to cut into semir and postpone.
2. Salt, garlic, apple vinegar, honey falls back in boiling water. Marinade is boiling no more than 5 minutes.
3. Peppers are laid out in a sterilized bank and poured marinade.
4. Bank twisted.

Thanks to the mixing of chili pepper and halapeno, a very tasty and unusual winter salad is obtained.

Spicy pepper for the winter (video)

Chile Pepper is a very unusual and useful product that can be prepared in various ways. Every winter you can indulge yourself and close to sharp and incredibly tasty garnis. In addition, such a twist can be used in the preparation of meat dishes: it will give the necessary sharpness and specific taste.