Pickled hot peppers. Hot pepper pickled for the winter. How to preserve hot pepper for the winter without sterilization.

Foreword

Pepper is one of the most savory vegetables that will give dishes a sharpness and brightness of color. Hot peppers pickled for the winter are the best option. It is recommended to cook it with the addition of horseradish, garlic, various herbs. It will become the favorite dish of the whole family. It can be salted, fermented, canned with marinade, and you can also make wonderful twists for the winter with it.

1 Nutritional value, indications and contraindications

Pickled hot pepper, carefully prepared for the winter, will give your favorite dishes a piquant taste and bright aroma. Eating hot pepper stimulates the production of endorphins in the human body - the hormone of joy and happiness.

Endorphin also:

• stimulates the nervous system, forcing it to stay in good shape;
• strengthen the immune system, so a person is less likely to get sick;
• improves blood circulation;
• relieves stress and pain.

However, this vegetable is not useful for all people because of the content of endorphins in it. Doctors warn that it is necessary to completely eliminate it from the diet or reduce the amount for those people who suffer from diseases of the gastrointestinal tract (GIT). Therefore, if a person has gastritis, pancreatitis, cholecystitis or a stomach ulcer, then hot hot pepper should be discarded.

For all other people, it is just a storehouse of nutrients and vitamins. Among which are vitamins A, B1, B2, B3, B6, B9, C, E, K, PP, phosphorus, beta-carotene, choline, iron, potassium and others.

In moderate doses, it treats a number of diseases:

• insomnia;
• diabetes;
• bronchial asthma;
• allergy;
• atherosclerosis;
• benign tumors

Consider the most popular and delicious recipes pickling, salting and canning. And also share recipes for excellent preparations for the winter.

Pickled hot peppers for the winter: recipe and cooking method

Main Ingredients:

• hot hot pepper - based on 1 liter jar;
• leaves of blackcurrant horseradish and cherry - 3 - 4 pcs.;
• peppercorns - 5 - 7 pcs.;
• garlic - 5 - 8 cloves;
• greens (parsley, dill, tarragon, basil) - to taste;
• cinnamon, cloves for spice.

For the marinade, you need to take the following components:

• water - 1 l.;
• salt - 2 tbsp. l.;
• sugar - 2 tbsp. l.;
• vinegar 9% - 1 tsp

The recipe is quite simple. Liter jars should be sterilized. In cooled sterilized jars, you need to lay blackcurrant, horseradish and cherry leaves on the bottom. Then add chopped greens (parsley, dill, tarragon, basil). Then spices (cinnamon, cloves), garlic and peppercorns are placed in the jar.

After all the pickling spices are in the jar, we move on to hot hot peppers. It must be washed and tightly laid in a jar up to its very shoulders.

Fill the workpiece with boiling water. Cover with a sterilized lid and let it brew for 5 minutes. Then pour the water from the jar into a saucepan and prepare the marinade based on it. To do this, add salt and sugar to boiling water. Add vinegar 1 minute before boiling. Ready hot marinade must be poured, and then the jars can be rolled up.

Appetizing marinated twist is ready. Now in winter you can enjoy the spicy taste of pepper in combination with your favorite dishes. Pickled peppers will be a wonderful decoration for both ordinary and festive tables.

Vinegar marinade can be replaced with lemon if you don't like the sour note in the dish.

3 Salting hot peppers for the winter: the best salting recipe for the whole family

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Main Ingredients:

• 1 kg hot hot pepper;
• 50 g of dill, parsley, celery;
• 50 g of garlic.

For brine we take:

• 1 liter of water;
• 100 ml of vinegar 6% or 60 ml of vinegar 9%;
• 50 g salt.

In order to prepare a good hot pepper pickle, you need to bake it in the oven until soft, then let it cool and carefully spread it very tightly in sterilized jars.

Each layer must be shifted alternately with garlic, then with herbs. Boil water for brine. Add salt, vinegar. Let cool. After that, pour the jars with the cooled brine up to the shoulders.

Main Ingredients:

• 400 g of hot red pepper;
• 100 g of natural apple cider vinegar;
• fragrant dried herbs: marjoram, oregano, basil, rosemary, etc. in the amount of 3 tbsp. l. 400 g of hot pepper.

Recipe. Rinse hot peppers and place in sterilized jars. Displace apple cider vinegar, fragrant herbs and honey and pour into a jar of hot peppers. Store in a dark place for 1 month. Then it can be put in the refrigerator. Spicy and very aromatic hot peppers ready without salt. This is a great preparation for the winter.

6 Preservation of hot hot pepper with tomato

One of the best combinations in cooking is the combination of hot pepper with tomato. It does not matter which cooking technology you have chosen for this. This combination is optimal for pickling, salting, pickling and canning.

The salty taste of tomato juice, in which spicy hot peppers are marinated, will be an exquisite addition to any meat or fish dish.

Main Ingredients:

• 200 g of hot red pepper;
• 200 g of vegetable oil;
• 500 ml of tomato juice;
• salt and sugar to taste.

Recipe:

Wash the piquant hot pepper and fry in a pan in vegetable oil. It should become soft, for this it is necessary to fry it from all sides.

In order to do this much faster and easier, you can use the oven. It must be heated to 180 degrees, and grease the baking sheet with vegetable oil so that the vegetable does not burn. It is necessary to fry on all sides.

While the peppers are roasting, sterilize the twist jars. Place roasted or fried peppers in jars and pour over boiling tomato juice.

The tomato juice dressing should be thick, so evaporate the juice first if it's too thin. Don't forget to add salt and sugar.

Screw the finished preservation. A wonderful preparation for the winter is ready. Bon appetit!

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In winter, when for real fresh vegetables and fruits on store shelves are a rarity; homemade preparations help to diversify the diet. Don't limit yourself to traditional pickled cucumbers and tomatoes - let your homemade buffet fill with unusual, gourmet snacks, such as hot peppers marinated in honey.

Such a preparation for the winter will add an exquisite note to the simplest everyday dish, and a jar of hot bright red peppers in a golden honey marinade will become a real decoration of the festive table. simple recipes unusual snacks you will find in our article.

It is generally accepted that hot pepper snacks are an amateur dish. However, everyone should definitely try it at least once to understand how harmonious its tart, spicy and spicy taste is. The sweetness of honey, in turn, sets off the sharp taste of the vegetable, softens it and makes it more saturated.

Such an appetizer is ideally combined with traditional soups (borscht, hodgepodge) and a variety of meat, poultry or fish dishes. The spicy aroma of bitter pepper awakens the appetite, and the natural bitterness stimulates the stomach.

However, it is worth remembering that such spicy dishes are not recommended for people with diseases of the gastrointestinal tract (gastritis, ulcers, colitis, etc.)

Marinating hot hot peppers for the winter will not take much time: even if you are new to cooking homemade preparations, you can easily cope with their preparation. But remember: it is better to cook hot pepper dishes with rubber gloves to avoid skin irritation.

Both fresh and dried vegetables are suitable for preparing homemade preparations from pickled peppers and honey for the winter. In order for the dishes to acquire a truly unique taste and aroma, only natural honey should be used for their preparation.

Depending on what the recipe is, both fresh, liquid linden or flower honey, and crystallized honey, will do. If the season of liquid honey has already passed, but you want to treat yourself to an unusual snack, melt a little candied honey in a water bath - it will again acquire its viscous and plastic consistency.

Just do not heat it directly on fire: at temperatures above 46 degrees, honey irrevocably loses most of its useful properties.

Before starting preservation, bitter peppers must be thoroughly washed and dried with a towel, and also cleaned of seeds.

Spicy bitter chili peppers with vinegar and honey

A tart appetizer that combines bitterness and sweetness will help diversify meat dishes, giving them an exotic touch. The recipe is very simple! To prepare it, you will need:

• 2 kg of hot bitter small chili peppers;
• half a liter of boiled water;
• half a liter of table vinegar;
• 2 teaspoons of granulated sugar;
• 2 teaspoons of liquid natural (linden or flower) honey;
• 4 teaspoons of fine table salt.

We put peppers in a pre-prepared, sterilized glass container. Do not pack them too tightly: leave room for the marinade. Add sugar and vinegar to the water, bring the marinade over moderate heat to a boil.

Pour the chili peppers placed in jars with boiling marinade and immediately roll them up. Spicy appetizer is ready! Salting can be stored in the refrigerator or cellar all winter.

Multi-colored hot peppers in a cold honey-vinegar marinade

Another simple recipe for canning peppers with honey, its advantage is simplicity and speed of preparation.

For pickled multi-colored hot peppers, you will need:

• 3 kg of multi-colored bitter peppers;
• Candied honey;
• Table vinegar.

Washed, dried and peeled from the stalks and seeds, bitter multi-colored peppers are placed in glass jars, not trying to make it too tight.

The marinade for such an appetizer does not need to be boiled, its recipe is as simple as possible: add 2 full tablespoons of thick honey to a glass (200 ml) of vinegar, mix thoroughly and pour the blanks so that the marinade completely covers the pepper.

Such preservation does not require sterilization: the acid contained in vinegar and the natural bitterness of pepper are natural antiseptics that prevent the growth of bacteria. You can store blanks all winter not only in the refrigerator, but also in the cellar and even in a cool pantry.

Hot peppers in honey-oil marinade

Recipe for bitter pepper in honey-oil marinade for the winter:

• 3 kg hot bitter peppers (red or orange);
• 1/2 l sunflower oil;
• 1/2 liter of table vinegar;
• 0.4 kg of natural honey;
• 2 table. tablespoons of fine salt;
• Black peppercorns;
• Bay leaf.

At the bottom of glass jars sterilized over steam, we lay several bay leaves and put 4-5 black peppercorns. Thoroughly wash the hot pepper, dry it, remove the seeds, and then cut it into three parts and put them into each other like a nesting doll.

In a deep bowl, mix the oil, honey, vinegar and salt, bring the marinade to a boil over moderate heat and pour over the pepper. Preservation is standard: we sterilize for 10 minutes and roll up the jars. Canned peppers can be stored all winter in the refrigerator or cool pantry.

Tip: small cherry tomatoes added to hot peppers will make the marinade more fragrant and rich, while they themselves will acquire a delicious spicy taste.

Hot peppers in fragrant marinade with honey and cinnamon

A recipe for sophisticated connoisseurs: a mixture of flavors and spices make pickled peppers truly gourmet. To prepare pickled hot peppers, you will need the following products:

• 5 kg of hot peppers, peeled from seeds;
• 1 liter of 6% vinegar (or 350 ml of water mixed with 9%);
• 250 g of natural (linden or flower) honey;
• 350 ml of vegetable oil (refined sunflower oil is best);
• 2 heads of garlic, peeled and divided into cloves;
• 20 g of table salt;
• ground cinnamon;
• clove seeds;
• Bay leaf;
• allspice.

Peppers are cleaned of seeds, cut into 3-4 parts. From the rest of the ingredients, you need to cook the marinade by mixing them and bringing to a boil. Peppers are blanched for 5 minutes in the marinade, then laid out in jars and poured with boiling brine.

It remains only to close the jars with lids - a fragrant preparation that will delight you all winter is ready!

They don't marinate very often. Meanwhile, excellent blanks are obtained from it. From our article you will learn how to pickle it, read the recipes, learn how to salt a vegetable for the winter. We attach a photo to the recipes for blanks from hot capsicum.

Properties of pickled hot peppers

Pickled hot peppers are not only a savory snack, they are also very healthy:

• rich in beta-carotene, necessary for good vision;
• strengthens the immune system;
• improves blood circulation;
• increases stress resistance;
• contains carbohydrates, proteins and fats.

Varieties of hot pepper

Those who regularly prepare for the winter and consume this product are invariably in a good mood, the source of which is endorphin. Hot pepper, even in the form of a blank, stimulates the production of this “hormone of happiness”. They say that if your head hurts a lot, it is enough to eat a piece of a "fiery" vegetable and the pain will go away. So it is worth including this product in the list of winter preparations.

The appetizer turns out delicious, and if you put pods of different colors in a jar, then it’s also beautiful.
But, like any product, bitter-tasting capsicum should be consumed in moderation. Someone may have an individual intolerance to the product, which can provoke the occurrence of some diseases.

Advice. Before you start pickling hot peppers, put on rubber gloves, otherwise you will experience all the delights of his burning temper on your skin.

How to pickle hot peppers

There are many recipes for winter preparations from capsicum. At the same time, spicy lovers put whole pods in jars, and those who prefer a moderate taste remove the seeds and membranes first, thereby reducing the pungency. Let's look at a few recipes.

Bitter pods in oil marinade

The advantage of this recipe is that there is no vinegar here, and besides, the workpiece does not need to be sterilized:

• peppers are washed, dried;
• put in jars, sprinkling layers with dry spices and chopped garlic;

• take olive or sunflower unrefined oil, bring to a boil;
• pour hot oil into jars, clog;
• sent to the basement.

Attention: when opening a jar of snacks in winter, do not pour out the oil - this is a great salad dressing.

Fiery appetizer "Gorgon"

To prepare this burning billet, you need:

• take 1 kg of pods, wash;
• cut ponytails;
• incise a shallow blunt side;
• put vegetables in clean jars;
• pour boiling water for 10 minutes;
• replace boiling water with marinade;
• roll up jars without sterilization.

Marinade is prepared from 1.5 liters of water, salt and sugar (1.5 tablespoons each), 3 tbsp. spoons of 9% vinegar. The first 3 ingredients are boiled, then vinegar is added.

Appetizer of hot capsicum in Armenian "Tsitsak"

Following this recipe, you will get a very spicy dish. Not any pepper is suitable for salting, but only thin and long, salad-colored. The pepper is not washed, but immediately laid out on the table so that it is slightly grafted, then:

1. Wash. Pierce with a thick needle or fork through 2-3 times.
2. Umbrellas of dill, garlic are placed at the bottom of the container.
3. Take a glass of coarse salt, dissolve in 5 liters of water.
4. Pour vegetables. Press down with oppression and leave in the room until the pods turn yellow.
5. Strain off the brine.
6. Pepper is placed in clean jars without brine, sterilized for 10 minutes, closed. You can make a new brine, boil it and pour the pods into it.

Peppers should be washed and dried well before harvesting.

Harvesting bitter pepper for the winter

Sharp, crispy and with a slight sourness, you get a pepper prepared in the following way. For a liter jar you will need:

• capsicum hot peppers (choose fruits thicker, of any color) in an amount sufficient to fill the jar tightly;
• several (4-5) garlic cloves;
• vinegar: essence 70% - 1.5 tsp, 9% - 55 ml;
• Bay leaf;
• dry dill, salt, black.

Cooking technology

Wash jars, sterilize. Rinse the spices and arrange in containers: garlic, cut in half, dill branches, peas and bay leaf. Cut the stems off the hot pepper pods. Put in banks. Pour salt, pour hot water and vinegar, cover with sterile lids. Put a cloth in a pot of water (on the bottom), put the jars on sterilization for 10 minutes from the moment of boiling. Then roll up the lids.

Marinating hot peppers for the winter without sterilization

This recipe will appeal to all lovers of spicy snacks.

Recipe Ingredients:

• bitter capsicum (1 kg);
• a liter of water (enough for four 700-gram jars);
• 8 full spoons (tablespoons) of sugar;
• 200 ml 9% vinegar;
• spices as desired.

Cooking technology

Harvesting bitter begins with the fact that the pods are washed and dried. Then prepare the filling. To do this, mix water with salt, sugar, vinegar. Put spices in sterilized jars, tamp the pods. without sterilization will require double filling. The first time you should fill the containers with boiling water. Hold for 15 minutes and drain the water. Then pour the prepared marinade over the peppers. The finished snack should be twisted under the lids and set to cool. Harvesting hot peppers for the winter without sterilization is a simple and quick way to preserve the product. Pepper will stand for a long time, the brine will remain clean and light.

Hot pepper: cooking appetizers for vodka

Ingredients (indicated for a liter jar):

• hot pepper pods (enough to stuff tightly into a jar);
• a teaspoon of salt;
• half a teaspoon

Cooking technology

Rinse the pepper, remove the seeds (work with gloves), pour boiling water over and put under oppression for several hours. This procedure will relieve the pods of bitterness. Drain the water, put the pepper in jars, add spices (garlic, peppercorns, etc.), pour boiling water, season with salt and vinegar. Sterilization - 30 minutes. Screw the jars with lids - and the snack is ready.

Canning hot peppers for the winter

The Hungarian recipe involves the use of the following set of products: capsicum (bitter) - 1 kg.

For brine:

• liter of water;
• 7-8 full spoons (tablespoons) of sugar;
• a little more than a glass (250 ml) of vinegar 9%;
• 3 full spoons (tablespoons) of salt;
• aspirin tablet.

Cooking technology I

Prepare the peppers by removing the seeds, cut in half, rinse. Divide into jars. Boil the brine by mixing water with sugar, vinegar and salt. Pour over the pepper, leave overnight. During the night, part of the brine will be absorbed into the pods. Therefore, in the morning you will need to cook a little more and fill the jars. Sterilize the containers, add aspirin and screw on the lids. It turned out to be a spicy pepper appetizer.

Hot pepper for the winter you just need to prepare! It has a lot of useful properties, so close a few jars! Vegetables can be harvested both in chopped and dried form. Whole pods can be marinated in various fillings. For canning, choose different varieties. It is best to take fruits with dense and elastic pulp. In addition, it is necessary to pay attention to the absence of damage.

Hot pepper: preparations for the winter

It is best to preserve whole fruits - in this case, the workpiece looks much more appetizing. As a rule, the middle is removed from them. This must be done very carefully, because they contain a huge amount essential oils. They are the reason that we feel the sharpness and bitterness of the fruit. Do the cleaning with rubber gloves. Keep vegetables as far away from your face as possible.

Hot pepper for the winter: recipe

Ingredients:

Garlic cloves - 5 pcs.
- salt - 1.5 tbsp. l.
- Lavrushka
- sweet pepper
- dill
- acetic acid - 65 ml

Cooking steps:

Sterilize liter containers, put garlic cloves, spices and herbs on their bottom. Wash the peppers well, cut off the tails, clean the grains. Put the vegetables in jars, add salt, fill with high temperature water. Add vinegar, move the jar to a large saucepan, fill with water to sterilize. Seal the container with lids and transfer to storage.

How about you?

Hot pepper pickled for the winter

Thoroughly wash 2 kg of multi-colored bitter pepper, remove the stalks, clean the seeds from the inside. In addition, clean the white partitions. Rinse all fruits again. From above, make an incision along the arc. Wash and sterilize containers. Lay all the peppercorns in them vertically. Try to alternate different colors of fruits. The base must be on top. Boil water, pour it into jars, let stand for 15 minutes. After the specified time, drain the liquid. In a separate small saucepan, prepare the marinade: boil a couple of liters of water, dissolve sugar and salt. At the very end, add 4 tablespoons of vinegar. The marinade should completely cover the vegetables, screw the container with sterilized lids. Turn the blanks over, let cool, and then transfer to a cool place for further storage.

Canning hot peppers for the winter

Ingredients:

head of garlic
- peppercorns - 420 g
- tomatoes - 4 pieces
- vegetable oil - 120 g
- salt

Cooking steps:

Wash peppercorns of any size, cut off the ponytails. It is not necessary to clean out white partitions and grains. Twist the vegetables through a meat grinder, chop. Wash the tomatoes, cut off the ends, chop. Mince the head of garlic. Prepare a saucepan with high walls or a cauldron, pour in vegetable oil. Put the dishes on the stove, carefully ignite. Transfer the chopped vegetables, season, simmer for 25 minutes. The readiness of the workpiece is determined by the amount of liquid. Under the influence of high temperature, it should completely evaporate. Store the snack in a jar in the refrigerator.

Find out everything about.

How to pickle bitter pepper for the winter

Required products:

Salt - 8 tbsp. spoons
- water - 1 liter
- bitter green peppercorns - 1 kg

How to cook:

Wash the fruits, leave the insides and tails intact. Make cuts of 2 cm along the base. Transfer the vegetables to a saucepan or basin. Make a saline solution in a separate container. Boil water, dilute salt in it. Pour hot brine over peppercorns. Place a flat plate and any weight on top. Vegetables must be completely immersed in the brine. Leave the basin to salt in a warm room. Cover it with a towel. The snack should be soaked for three days. Prepare fresh brine according to the indicated recipe. Drain the liquid from the basin. Fill the peppers with fresh brine. Soak vegetables for five days. Change the brine again. Transfer the fruits to clean jars, add freshly prepared liquid. Salty bitter pepper for the winter ready!

Learn and.

How to close hot pepper for the winter.

Required products:

Salt - 225 g
- peppercorns - 1 kg
- water - 3 l
- garlic cloves - 6 pcs.
- Lavrushka - 5 pcs.
- celery - 100 g

Cooking steps:

Take a large saucepan, put greens in it. Add peppercorns on top. Prepare the brine separately. Boil water, dissolve the indicated amount of salt in it, pour peppercorns. Salt vegetables for 14 days. During this time, it is not necessary to change the fluid. Remove the peppers after 2 weeks. During this time, they should change color. Arrange the workpiece in sterile jars, boil the remaining brine, pour into jars. Close the finished snack with any lids - metal or plastic.

Prepare also.

Pickled hot peppers for the winter recipes.

Recipe number 1.

Ingredients:

horseradish leaves
- peppercorns
- cherry or currant leaves
- carnation
- cinnamon
- garlic
- basil
- tarragon
- water - 1 liter
- sugar - 2 tbsp. spoons
- salt - 4 tbsp. spoons
- water - 1 liter
- acetic acid - a teaspoon

How to cook:

Wash the pods, cut off the dry ends. The pod itself does not need to be opened. Put additives and vegetables in jars, the latter must be scalded with boiling water. Fill the containers with contents up to the shoulders. Boil the water, add spices and sugar to it, cover with sterile lids, let it cool to the temperature that will be tolerable for your hands. Drain the brine into a saucepan, boil, pour again. Leave the container for 5 minutes, drain the brine again, boil for the third time, pour into jars, add vinegar, cork, cool completely, turn the container upside down.

Prepare and.

Preserving hot peppers for the winter recipes.

Option number 1.

Ingredients:

Hot pepper - 1 kg
- dill - 40 g
- garlic - 30 g
- celery greens

For brine:

Vinegar - 85 ml
- salt - 65 g
- water - one liter

Cooking steps:

Bake peppercorns until tender in the oven. They should become soft, let cool, spread in a dense layer over sterilized containers. Be sure to top them with herbs and garlic. Boil the water, add salt, pour in the vinegar, let the brine cool, pour it into jars, place the load, leave the blanks for 3 weeks, store in the cold.

How about you.

Option number 2.

Ingredients:

Hot pepper - 1 kilogram
- wine vinegar - half a glass
- salt - a tablespoon

Cooking:

Rinse hot pepper of any color, cut off the stalks, skip along with the seeds using a meat grinder. Put the grate with large holes. Stir with salt and acetic acid, package in a sterile container, seal, store in a dark and dry place.

Option number 3.

You will need:

Vegetable oil
- salt
- granulated sugar
- hot peppers
- tomato juice

Cooking:

Rinse the vegetables, remove the stalks, fry. Squeeze the juice from the tomatoes, boil several times, strain, add sugar, salt. Arrange the workpiece in jars, pour tomato juice each time. Sterilize sealed jars for 20 minutes.

Hot pepper for the winter without sterilization.

Wash the hot pepper, put it in a dense layer in jars, fill the containers with natural apple cider vinegar. In a month, the workpiece will be ready. If desired, you can add various spices to the preparation - rosemary, basil, oregano, marjoram, etc.

Recipe without vinegar.

Wash and dry hot peppers, arrange tightly in jars. Fill them completely with olive oil, close, store in a cool place. You can also add chopped garlic and herbs to the preparation.

Pickled hot peppers for the winter without sterilization.

Prepare a canning container. Put spices in it - allspice, cloves, garlic, dried dill. Add 0.5 kg of hot peppers (it must be washed in advance and cut off the tails). Pour boiling water, leave for a quarter of an hour. Drain the liquid, add 75 g of kitchen salt and 220 g of granulated sugar. Turn on the fire, add 220 ml of vinegar for pickling. Pour the appetizer with hot filling, immediately roll up with sterile lids. Leave to cool.

Hot pepper with honey for the winter.

In sterilized jars, lay out the hot multi-colored pepper, cut into halves. Prepare the marinade: in a glass of vinegar, dilute a tablespoon of sugar and honey. Screw the marinated product with sterilized lids.

Try these recipes too.

Recipe number 1.

Wash hot peppercorns, put them tightly in jars, put them with chopped garlic plates and herbs - allspice, horseradish root, lavrushka, etc. For the marinade, mix ½ liter of olive oil and apple cider vinegar, add a tablespoon of honey. Pour the vegetables with filling, close the lids, transfer to storage in a convenient warm place. The appetizer will be ready to eat in just two weeks. If you want to shorten the cooking time, prick the fruit with a toothpick. Acetic acid In this case, lemon juice can be substituted.

Recipe number 2.

Ingredients:

Tomatoes - 3 kg
- vegetable oil, sugar - 220 g each
- bunch of parsley
- vinegar essence - a teaspoon
- garlic - 110 g
- hot hot pepper - 1.5 kg

Cooking:

Twist the tomatoes, pour into the pan, put on the stove, boil for 15 minutes, salt, put the butter, spices. After 15 min. vegetables will change color, add parsley and garlic passed through a meat grinder, pour in vinegar essence, turn it off, put it in jars, cork, leave to cool.

Your winter menu will become much more diverse if you cook at least one of our preparations. Products for their preparation are always at hand, so they are prepared very simply. Some options require a long preparation, but the result will certainly please you.