Tsitsak in Armenian for the winter

Tsitsak in Armenian for the winter

The word “tsitsak” in Armenian means pepper, but not any, but a certain variety. This is a bitter pepper with long narrow pods of yellow-green color. This variety of hot pepper is distinguished by its moderate sharpness. Most often, Armenians salve tsitsak, less often - marinate. This preparation for the winter is served as a separate snack or as a supplement to meat, added to soups and main dishes, put in salads. This Armenian dish will appeal to lovers of dishes with moderately spicy taste.

Cooking Features

Tsitsak can be cooked in different ways. Foods differ not only in composition, but also in cooking technology. However, some points remain common, regardless of the selected recipe.

  • For winter pickling or marinating, one should choose intact fruits, worms or rotted ones that are not suitable for this purpose. If the vegetables look sluggish - it does not matter, the technology of cooking tsitsak according to the classic recipe involves the use of just such fruits.
  • If you want to salt tsitsak according to the traditional recipe, you will have to dry up the fruits. To do this, they are not rinsing, spread on a tray and put it in a warm, but well-ventilated, protected from direct sunlight place. The process of drying the pepper lasts for 2-3 days, after which you can start cooking snacks.
  • If you cook tzitsak in the Armenian way according to the traditional recipe, you will have to be patient: it will be boiled for one or two weeks. Only when the fruits become yellow, they can be laid out on the banks, sterilized and closed for the winter.
  • If the pickled tsitsak is harvested for the winter, then it is required to fill it with fresh pickle, sterilize and roll up. An exception can be made for the workpiece, which will be stored in the refrigerator. If tsitsak is prepared in marinade, then the need for its sterilization in cans is determined by a specific recipe.
  • Regardless of the recipe according to which a tsitsak is prepared for the winter, the banks under it must be washed with soda and sterilized. Roofs are also sterilized, usually by boiling. Nylon covers can be used only when storing the finished pepper in the refrigerator, in other cases, the snack is closed with metal lids, ensuring tightness.
  • When working with pepper, it is possible to get burned, therefore it is advisable to protect hands with gloves. So that you do not suffer from cough from inhaling the smell of pepper, use a respirator or gauze bandage.

Storage conditions for hot peppers, which are closed for the winter according to the recipes of Armenian cuisine, depend on the chosen technology for preparing the preform. The minimum shelf life of such canned food is 12 months.

The classic recipe of the Armenian Tsitsak for the winter

Composition (3 liters):

  • tsitsak - 3 kg;
  • dill - 100 g;
  • garlic - 10 cloves;
  • coarse salt - 120 g;
  • water - 6 l.

Method of preparation:

  • Pepper wash, let it dry.
  • Wash and dry the dill and garlic.
  • Slice garlic cloves, chop dill coarsely.
  • Add some garlic and dill to the bottom of the pan. Lay out a layer of pepper. Sprinkle with garlic and dill. Alternating products, fill them with a saucepan.
  • Boil brine from 5 l of water and 100 g of salt. Allow it to cool to room temperature.
  • Fill the pepper with a cool solution, cover it with an inverted lid from the saucepan of a slightly smaller diameter than the one in which the tsitz salted. On top, put a jar of water or other goods. It is better to put the pot of pepper in the basin in case the brine flows out.
  • Squeeze tsitsak at room temperature for 1-2 weeks until it turns yellow.
  • Sterilize the jars and their lids.
  • Put the pepper in the jars, carefully tamping it. The marinade which is allocated at the same time merge.
  • Boil a liter of water, dissolve a tablespoon of salt in it.
  • Fill the pepper with hot marinade.
  • Cover the jars with lids. At the bottom of the pan lay a towel, put on it banks with tsitsakom. Pour water into the pan so that its level reaches the shoulders of the cans.
  • Put the pan on a slow fire. Wait until the water in the pot boils. Sterilize 1-liter jars for 10 minutes, 1.5-liter jars - 12 minutes. If the cans are less than a liter, the sterilization time can be proportionally reduced. Sterilized pepper, cooked according to this recipe, more than 15 minutes can not, otherwise it will peel off the skin.
  • Remove the jars from the pan, roll up. Turn, wrap, leave to cool in a steam bath for better preservation.

Store the snack made according to the above recipe in a cool place. If you keep it in the refrigerator, sterilization can be abandoned, and hot pickles can also be poured over the pods.

Simple recipe for salted tsitsak

Composition (3 liters):

  • tsitsak - 3 kg;
  • water - 5 l;
  • salt - 0, 2 kg.

Method of preparation:

  • Sort through, wash the peppers.
  • Dissolve the salt in boiled water at room temperature, pour the pepper in a cold solution.
  • Set the oppression, leave the pepper in a warm room for 5-10 days. The warmer in the room, the faster you can proceed to the next stage of cooking salty bitter pepper for the winter.
  • Transfer the peppers to sterilized jars. Boil the pickle in which it was sour.
  • Pour pepper in brine. Sterilize 10 minutes in boiling water.
  • Hermetically seal, flip, cover with a blanket.

Store the workpiece in a cool room: cellar, basement, unheated storeroom.

Marinated tsitsak for the winter

Composition (3 liters):

  • tsitsak - 3, 5 kg;
  • chili pepper - 1 pc .;
  • garlic - 0, 25 kg;
  • refined vegetable oil - 0.5 l;
  • water - 0, 5 l;
  • salt - 80 g;
  • sugar - 1 g;
  • Table vinegar (9 percent) - 100 ml.

Method of preparation:

  • Titsik washed and towel-dried cut lengthwise, remove seeds. Cut the stem too.
  • Fold the peppers in a baking dish. Heat oven to maximum temperature. Place the pepper form into it. Bake it for 5 minutes. Put in the pan, tightly close the lid, wait until the pepper cools. Clean it up.
  • Combine finely chopped chilli, garlic, oil, vinegar, sugar and salt passed through a press.
  • Bathe tsitsak in marinade, fill them with prepared jars.
  • Pour marinade, sterilize in a water bath 30-60 minutes depending on the volume of cans. You need 30 minutes for a half-liter jar, 60 minutes for a liter.
  • Roll up the jars and put them to cool in a steam bath.

Snacks prepared according to this recipe can be stored at room temperature. Food is not ashamed to submit even to the festive table.

Salted or marinated tsitsak is one of the popular dishes of Armenian cuisine. Even an inexperienced cook will be able to prepare such a snack for the winter. Dish will appeal to lovers of sharp little.

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