Hot peppers in vinegar

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We usually preserve semi-hot peppers, we call them "Bulgarian" but these days I found these nice peppers on the market, and the seller told me that they are not too hot. So I bought a kilogram. I used some of them. pickles, and I put the rest in a jar. Still tasting them, I realized that they are very hot.

  • 800 g hot peppers
  • 400 ml of vinegar
  • 200 ml water
  • 1 tablespoon sugar
  • 3 tablespoons coarse salt for pickles

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Hot peppers in vinegar:

The quantities are for 2 jars of 720 ml, depending on the amount of pepper, increase proportionally and the amount of liquid, respectively salt.

Usually, we put one part water and two parts vinegar.

The vinegar is mixed with water, sugar and salt and boiled.

Allow to cool, then place over the peppers placed in the jar.

Close the jars with lids and keep in the pantry.

Hot pepper jam ingredients:

  • 12 hot peppers
  • a teaspoon of coarse salt
  • 375 ml apple cider vinegar
  • 125 ml of water
  • a lemon
  • 750 g sugar.

How to prepare hot pepper jam

Peel the peppers and seeds (use gloves) and grind them in the food processor. Add salt to the peppers and leave for 3-4 hours. Then drain, put in a saucepan and add apple cider vinegar and lemon peel, cut into quarters. Put the pot on low heat for 30 minutes. Remove the lemon, add the sugar and let it simmer for another hour until it thickens. Stir occasionally. Put the hot pepper jam in hot sterilized jars and close tightly.

Stew with hot peppers

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If the cookies you made came out too hard, put a slice of bread in the box in which you keep them.

  • 1 kg of hot peppers, of all colors: red, green, orange, etc.
  • 0.5 kg of small capsicums, still hot
  • 3 tablespoons ginger vinegar, chopped julienne
  • 1 kg of crystal sugar
  • 1 l white vinegar of 9 & deg

The peppers are washed and stirred. It cleans the stems, seeds and ribs. Finely chop the knife and place in a waiting bowl.

Chop the ginger into juliennes and place over the chopped peppers. In an glazed or stainless steel saucepan, 4-5 liters, prepare the syrup from a kilogram of sugar and a liter of vinegar, on which we boil for 20-25 minutes, then put the chopped pepper and ginger, mix with a stainless spoon. , let it boil for a while, turn off the heat, cover the pan and let it rest for 2-3 hours, during which the plasmolysis phenomenon takes place.

After three hours, turn on the stove and boil the uncovered jam over low heat until it binds. That would take about 40-50 minutes. No need to try, nothing will happen to her, this is resistant sweetness.

When it is ready, we turn off the fire and let it cool, after which we put it in clean jars, seal it, label it and store it in a cool, dark and dry place.

Hot peppers in vinegar

A recipe for hot peppers in vinegar from: hot peppers, vinegar, water, salt, honey, raisins, peppercorns, mustard seeds and bay leaves.


  • 1 kg hot peppers (elongated, round, red, green)
  • 500 ml wine vinegar (9 degrees)
  • 1.5 l of water
  • 4 tablespoons salt once
  • 2 tablespoons honey
  • 100 g yellow raisins (optional)
  • 1 tablespoon peppercorns
  • 1 tablespoon mustard seeds
  • 2 was dafin
  • small sterilized jars

Method of preparation:

Choose fresh peppers, of different shapes and colors for aesthetics, wash them, drain them in a strainer and place them in an upright position in sterilized jars.

Peppers, mustard and raisins are sprinkled among the peppers (optional).

Separately, boil water, vinegar, fresh salt, honey and bay leaves. Bring to the boil for 2-3 minutes, then pour hot over the peppers in jars, being careful not to break.

For their protection, the jars are placed in a metal frame.

Cover the jars with screw caps, place a blanket over them and let them cool, then store in a cool, well-ventilated place until they are consumed.

Pepper capsicum in vinegar

I'm cooking and I'm waiting for you to come back for another canned recipe!

Good appetite
Did you like the recipe? Recommend it!


It's a good idea, thanks for the suggestion.

What would be the difference between them and donuts?
The taste is about the same.
Indeed, fixed Pikant spices make cooking much easier. I don't know why some people complain that they are E's. But of the ones on the market, they would be the gentlest, I think.

Magda, I think you're asking me now what would be the difference between the recipes I posted on the blog, not between the capia and the donut :) Apart from the fact that I put oil on the donut, and I used Pikant for this one. fixed, too big difference is not. At the one with Pikant fixed theoretically, we shouldn't worry because we don't keep our peppers over the winter. In the other recipe we shouldn't worry about eating E's :) But, as you say, maybe we should complain about the E's from other, more harmful products, which we eat daily . Not to understand that I would in any way encourage the use of fixed Pikant to the detriment of the traditional method of preservation, everyone chooses what he thinks is best for him. I tried both :)

How do we sow hot peppers and what are the best varieties

Hot peppers can be planted both in the garden and in pots. It is not pretentious, but as in the case of tomatoes, for example, there are two steps to follow for peppers: sowing and planting.

In the garden, hot peppers should be grown in a sunny or slightly shady place, at a distance of 25-30 centimeters from each other, whether we sow the seeds or we already plant the seedling.

If we grow hot peppers in pots, then it should be placed in a place exposed to sunlight. The soil must be kept moist.

When do we plant hot pepper seeds?

We can talk about sowing hot peppers when the temperature exceeds 12 & # 8211 14 degrees Celsius, ie the end of April, the beginning of May, more precisely when there are no more temperature fluctuations. Plants grow and grow at temperatures above 22 degrees Celsius. The need for water is lower in the first month after planting, while during the periods of flowering, fruiting and fruit growth, the needs of pepper for water are maximum.

In greenhouses and solariums, land preparation begins in the fall

Seedlings of pepper they are produced very often in cubes, sowing starting in February. Seedlings are planted about 60 days after sowing.

Planting the seedlings is done when the soil temperature is maintained at a depth of 10 cm, at the level of 14-15 degrees Celsius (April).

The peppers are harvested depending on the variety and take an average of 60-70 days from planting to harvest. For bell peppers, harvesting can begin in the first decade of July and continue until October 10. For long peppers and donuts, harvesting begins in the second decade of August, until the frosts fall.

Capsaicin is the substance that gives the pepper spice

The substance that gives the spice, capsaicin, is found in very small quantities in aromatic peppers in quantities tens of times higher (reaching 0.1%) in hot peppers. Apart from capsaicin, the taste of hot peppers (paprika) is largely due to essential oils.

Pepper contains estimated amounts (0.1%) of vitamin C. It was first extracted from the roasted pepper pod by chemist Albert Szent Gyorgy, who later won the Nobel Prize for his work.

The color of hot peppers at the time of ripening is given mainly by carotenoid pigments that vary from bright red to yellow, the total carotene content in dried peppers is 0.1-0.5%.

5 of the most sought after varieties of hot peppers

Using quality seeds, growing hot peppers can turn into a profitable small-scale business if you know what varieties of peppers to choose. The most recommended varieties of hot peppers

1. Hot peppers Roundel

a apple hot peppers , with light yellow fruits, in the shape of an apple, hence the name, have a thick pulp, with a spicy taste. At physiological maturity they are red. Seeds are planted in March, seedlings in May, and harvested in July & October.

2. De Cayenne hot peppers

A very spicy variety, with a vegetation period of 70-75 days, has a very bushy shrub, with long, thin fruits with an irregular surface. The fruit hangs, having a very thin wall and dark green color with shades of light red. It is very spicy.

3. Ardei iute Cserko

The fruit is round, the size of a cherry, with a bright red color. These peppers are very spicy.

4. Chorbadgiiski Bulgarian hot peppers

It is a variety of hot pepper long intended for cultivation in the field. The fruits have a length of 22 cm and are arched at the bottom. They have a light green color, and when mature they reach a red color. The taste is slightly spicy.

5. Ornamental peppers

In addition to hot peppers, ornamental peppers, often sold in pots, are also very successful. These are annual plants grown for the decorative effect of the fruit, as red, yellow and orange peppers can grow on the same stem.

Benefits of eating hot peppers

It is said that hot pepper is a vegetable that any doctor should have in the office, because it quickly stops bleeding. It is one of the properties that makes hot peppers the plant can with the most health benefits. Its consumption prevents cardiovascular disease, relieves rheumatism, fights cancer, stimulates the pancreas and helps the lungs to function.

Hot pepper jam, the ideal sauce for steaks

Now that I have told you about how and when hot peppers are planted, I must also tell you about the sweetness of hot peppers, a preparation that is as sophisticated as it is simple to make. Hot pepper jam it is considered the ideal sauce for steaks, rasoli and other meat dishes.

The peppers are chopped with a knife as evenly as possible, they are not given either through the mincer or in the blender. As ingredients we need: 1 kg hot peppers, of all colors: red, green, orange 0.5 kg small capsicums, also hot 3 tablespoons ginger, chopped julienne 1 kg crystal sugar 1 l white vinegar 9 °.

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Lentil soup ingredients

Before boiling, the lentils must be chosen. It is left to soak in a large amount of water, and the floating grains are thrown away. It is then boiled in clean water. Consumed in salad, lentils increase their nutritional properties, and the iron contained is absorbed more easily.

  • 300 g red lentils
  • 1 carrot
  • 20 g celery
  • 2 onions
  • 1 red pepper
  • 1 red without skin
  • pomace olive oil for frying
  • 1 tablespoon grated salt
  • 1/2 teaspoon pepper
  • 1 teaspoon coriander berries
  • 1 teaspoon cumin
  • 1 teaspoon sweet paprika
  • 2 bay leaves
  • 1 bunch parsley

Method of preparation

Wash and clean the vegetables, finely chop the onion and pepper. Grate the carrot and celery. Then heat the oil in a pot and fry the vegetables until soft. Wash the lentils and drain. Add hot water over the hardened vegetables, then the lentils. Remove the foam formed after the soup boils. Add salt, bay leaves and other spices. Reduce heat to low and simmer for another 20 minutes. After the lentils have boiled, add the peeled and diced tomatoes. Leave it on the fire for another 2-3 minutes and add fresh parsley.

That's how you make the best Bulgarian hot peppers in vinegar. They are delicious!

That's how you make the best Bulgarian hot peppers & vinegar. They are delicious!

Autumn is approaching, and autumn is upon us, and the housewives are beginning to prepare their goodies for the winter. The secret of good and especially healthy pickles is not to use preservatives in the envelope. It is advisable to use only natural fermentation vinegar obtained from wine and not by diluting synthetic acetic acid, as well as raw salt, never.



We offer you a recipe for Bulgarian peppers in vinegar. These delicious peppers go great with soups, sauerkraut or cabbage rolls.


- 1.5 kg of Bulgarian peppers
- 1 liter of white wine vinegar
- 2,100 liters of water
- 2 tablespoons coarse pickled salt
- A few sprigs of thyme
- Garlic puppy captivity
- peppercorns
- 2 tablespoons grated sugar (for those who want)
- 4-5 bay leaves
- mustard seeds (whoever wants)

Method of preparation:

Wash the peppers well and place in a jar.

Peel a squash, grate it and slice it. Put in a jar among the peppers. Thyme is also placed among peppers. Separately, boil water in a saucepan with salt, vinegar, sugar, bay leaves, peppercorns and bay leaves. When it starts to boil, take it off the heat and let it cool a bit.

When it is at the optimum temperature, pour it over the peppers, staple the jar, wrap it in a thick blanket and let it cool gradually. When it has cooled completely, it can be stored in the pantry. Also in this recipe you can use the above ingredients without boiling. Mix water with vinegar, salt, sugar and other spices until the salt and sugar melt and pour over the peppers.

Hot pepper jam

Hot pepper jam is a very healthy food that enhances the taste of other foods (eg meat). It contains a large amount of antioxidants and other nutrients. Even if it has a high sugar content, due to the small amount consumed at each meal, it does not pose a danger to the healthy body.

The recipe below is for a spicy hot pepper jam if eaten plain and slightly spicy when eaten with other foods, such as sauce. It can also be made from hot peppers or 50% capsicum - 50% hot peppers, etc., depending on your preferences.

We do not recommend very hot jam (for example the one with 100% hot peppers) because hot peppers, in large quantities, can cause various diseases, especially digestive. In small quantities it is very healthy. For more information on the effects of hot peppers read this article.

Due to the raw sugar, this jam also has a very strong aroma of caramel and smoked prunes.

Ingredients for 30 servings of hot pepper jam
& # 8211 two to three hot jalapeno peppers (about 80-90 grams)
& # 8211 350 grams red pepper
& # 8211 380-400 ml apple cider vinegar (5 degrees)
& # 8211 380-400 grams of raw sugar cane powder
& # 8211 fresh ginger (about 5-6 inches from a root - 8 & # 8211 10 rounds).

How to prepare hot pepper jam
Wash and chop the capsicum (discard the stalks and seeds). You can cut it in half (lengthwise) and then rounds in width.

Wash the hot pepper, cut in half, remove the seeds and vinegar and chop. Use protective gloves to avoid the inconvenience caused by hot peppers. I used jalapeno, a very hot pepper, but you can use any type of hot pepper you find as long as you increase or decrease the amount depending on how hot it is.

Chop the ginger and place over the peppers.

Bring the vinegar to a boil in a bowl, add the sugar and stir until well melted. Allow the syrup to thicken (without a lid) for 10 minutes on low heat. Add the capsicum, hot pepper and ginger. Leave on the fire for about 30-40 minutes (with a lid with a hole for steam and low heat) or until you get the desired consistency.

Leave to cool and put in jars. Store in the refrigerator.

The costs for 30 servings of hot pepper jam (about 3-4 jars of 200 ml) are about 9-10 RON (2014 prices).

How to serve
It can be served as a sauce for steak and other meat, fish, cheese, omelet, pasta, stews, etc.

Video: Red Hot Chili Peppers Californication Official Video (July 2022).


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