Georgian pepper for the winter

Georgian pepper for the winter

Many people love Georgian cuisine for a sharp taste, an indescribable aroma. Georgian chefs generously put spices, fresh herbs, garlic, hot and sweet peppers in snacks. Georgian pickled pepper is a self-sufficient dish, well complements meat and beans, organically combining with almost any dish popular in Georgia. Even the beginning hostess can close such canned food for the winter if she carefully follows the instructions accompanying the selected recipe.

Cooking Features

There is no single recipe for pepper in Georgian. Hot and sweet peppers are preserved according to different technologies, each housewife has her own preferences regarding the choice of spices and seasonings, the ratio of salt, sugar and vinegar in the dish. However, there are several points that remain significant regardless of which of the Georgian recipes the pepper harvests over the winter. Knowing them, you will almost certainly get exactly the result you expect.

  • For canning, it is better to choose peppers that have dense fleshy pulp. Snack from them is more expressive to taste.
  • Chop sweet pepper for pickling in Georgian should be large chunks. Bitter pepper, if the appetizer is prepared from it, is left whole, cutting off only the tips. If hot pepper serves as an addition to sweets, it is cut into thin rings.
  • Cooking appetizers from pepper in Georgian does not imply its long-term heat treatment, you should not digest it so that it does not lose its characteristic taste and crispness.
  • Georgian appetizers require a lot of pepper and garlic. Work with these products should be in gloves, otherwise you can get burned.
  • Banks for pepper in Georgian should be washed with soda and sterilized. The lids are also sterilized by boiling. Plastic lids snacks can be closed only when it is stored in the refrigerator. If the pepper will be indoors, it must be closed with metal lids to ensure tightness.
  • For better preservation, the jars of pepper are turned over and wrapped after they are seamed, leaving them to cool in a steam bath. This manipulation is not required if the snack will be in the cold.

Storage conditions and shelf life of canned food depend on the recipe used. Most often Georgian pepper is allowed to be stored in a normal, but not hot room. Its shelf life is from 6 to 12 months.

Green pepper in Georgian for the winter

Composition (for 2, 5 l):

  • green pepper (bitter) - 2 kg;
  • garlic - 100 g;
  • fresh coriander - 40 g;
  • fresh parsley - 40 g;
  • celery greens - 40 g;
  • coarse salt - 40 g;
  • sugar - 40 g;
  • grape vinegar (6 percent) - 0, 4 l;
  • vegetable oil - 0, 25 l.

Method of preparation:

  • Wash with soda, sterilize jars and suitable lids. For this snack you can use both metal caps and nylon.
  • Wash, dry pepper. Cut off the tops of the fruits with stalks and slightly cut the tips, so that the vegetables later become better saturated with marinade.
  • Cut the garlic into plates, you can not too small.
  • Wash greens, shake off water, let it dry.
  • Chop greens with a knife, but do not shred much.
  • Pour vinegar and oil in a saucepan, add sugar and salt, mix.
  • Put the pan on a slow fire. Wait until marinade boils.
  • Dip the first batch of pepper in the marinade. It should not be too much so that all the vegetables were placed in the marinade.
  • Boil the peppers, stirring them and dipping them into the sauce with a spoon until the fruit changes color (from green to yellow). It will take 7-8 minutes.
  • Remove the pepper with a slotted spoon from the pan, put it in a bowl. In its place, put a new portion of pepper.
  • When the whole pepper is boiled in the marinade, dip the garlic and greens into the sauce. After 2-4 minutes, when the greens turn dark, remove the pan from the heat.
  • Fill the prepared jars with pepper pods, fill with marinade.

Banks can be closed with nylon or metal lids, wait for the snack to cool down and store it in the refrigerator. Eat it must have time for 6 months.

Georgian sweet pepper for the winter

Composition (1 l):

  • Bulgarian pepper - 1 kg;
  • garlic - 10 cloves;
  • parsley - 100 g;
  • salt - 20 g;
  • sugar - 40 g;
  • hops-suneli - 5 g;
  • refined vegetable oil - 100 ml;
  • Table vinegar (9%) - 40 ml.

Method of preparation:

  • Pepper wash, dry. Cut along the quarters, remove the seeds.
  • Wash and dry the parsley. Finely chop with a knife.
  • Skip garlic through a press or chop with a blender.
  • Put the pepper in a saucepan, sprinkle it with hops-suneli, salt and sugar, mix, leave for an hour.
  • After a specified time, add oil and greens to the pepper. On low heat bring the contents of the pan to a boil, simmer for 10 minutes.
  • Add chopped garlic and vinegar, mix. Continue cooking for another 5 minutes.
  • Spread the pepper over the prepared jars, lightly tamping. Pour marinade and roll up.
  • Turn the jars over, cover with a blanket and leave to cool in this condition for additional sterilization.

A fragrant savory snack cooked according to this recipe is well worth it even at room temperature, but it is still recommended to keep it in a cool room - there it will not spoil any longer.

Sweet pepper marinated with hot pepper, Georgian style

Composition (1 l):

  • sweet pepper - 1 kg;
  • hot pepper - 1 pc .;
  • garlic - 10 cloves;
  • dried basil - 10 g;
  • hops-suneli - 10 g;
  • vegetable oil - 140 ml;
  • salt - 20 g;
  • sugar - 40 g;
  • Acetic essence (70 percent) - 10 ml.

Method of preparation:

  • Sweet pepper cut into long strips, dividing each fruit into 6-8 parts.
  • Crush the garlic cloves with the flat side of the knife, then finely chop it.
  • Cut hot pepper into thin rings. To get a snack with a milder taste, remove the seeds from the pepper rings.
  • Fold the sweet pepper in a saucepan, pour hot pepper rings and crushed garlic to it. Add basil, hop-suneli, salt and sugar. Stir, leave for an hour. During this time, the pepper will put a lot of juice and in the future will not burn.
  • Add oil to pepper, mix, put on slow fire. Cook the peppers in brine for 10 minutes after boiling.
  • Distribute pepper in prepared cans.
  • Pour vinegar into the pickle, bring it to a boil.
  • Pour the marinade over the cans, roll them up.
  • Leave to cool upside down with a blanket wrapped around them.

The special storage conditions prepared by this recipe does not require a snack.

Fragrant, moderately hot pepper in Georgian will not be superfluous in the winter in any house. Even an inexperienced hostess will be able to close such a snack if she selects the appropriate recipe and follows the accompanying recommendations exactly.

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