How to salt tsitsak pepper for the winter: delicious salting and pickling recipes

Simple recipes for pickled tsitsak pepper for the winter are very diverse, among their abundance, everyone will find a suitable one to taste. Below are the recipes for pickled, salted, sauerkraut peppers for the winter with a photo. This vegetable variety with a bitter-spicy taste was bred by breeders. Pickled snacks made from it are especially popular in Georgia and Armenia. It is similar to the more famous chili variety, but has a softer taste. The plant is thermophilic, therefore in the northern regions it is grown in greenhouses.

It is better to use fruits no more than 8 cm

How to cook tsitsak pepper for the winter

For harvesting pickled or salted vegetables, it is best to take oblong thin fruits of a yellowish-green color. The seed inside and the stalks do not need to be removed. Before cooking pickled peppers, the pods must be dried a little: spread unwashed vegetables on the windowsill for 2-3 days, covering with gauze. You need to wash the fruits just before cooking.

If the fruit is too bitter, you can soak it in cool water for 12-48 hours, renewing it periodically.

Before pickling or pickling, each fruit must be pierced with a fork or knife in several places so that air comes out of them, and they are better saturated with the marinade.

For salting, it is better to take rock or sea coarse salt.

For blanks, fruits of a yellowish-green color are suitable.

Before cooking, it is better to get rubber gloves and a respirator to protect your hands and nasal mucosa from burns.

Pickled vegetables are usually used as an addition to meat and fish dishes, vegetable salads, but for lovers of spicy and savory pickled snacks are suitable as an independent dish.

How to pickle tsitsak peppers for the winter according to the classic recipe

To prepare 0.5 liters of pickled zitsak according to this recipe, you need a minimum of ingredients:

• tsitsak - 500 g;
• allspice - 12-15 peas;
• salt - 100 g;
• sugar - 250 g;
• vinegar 9% - 250 ml.

The classic recipe involves keeping peppers in a marinade

Cooking simple pickled tsitsak peppers for the winter:

1. Fruits prepared in advance must be placed in a sterile jar as tightly as possible.
2. Pour boiling water there, stand for 7-12 minutes.
3. After the time has elapsed, pour the liquid into a saucepan and put on fire.
4. Add spices there.
5. Bring to a boil, reduce heat to medium and cook for 5 minutes.
6. Shortly before the end of cooking, add vinegar, mix.
7. Pour the resulting marinade over the pods while it is hot. Close or roll up the jar of pickled peppers.

How to close tsitsak pepper in Armenian for the winter

In order to prepare 3 liters of tsitsak pepper for the winter in Armenian you will need:

• tsitsak - 3 kg;
• salt (preferably large) - 1 glass;
• garlic - 120 g;
• dill greens - 1 large bunch;
• drinking water - 5 liters.

The workpiece will be ready in 1-2 weeks

Pickling process:

1. Chop the garlic and dill and place in a deep large container (saucepan, basin) along with the vegetable.
2. Dissolve the salt in water by stirring.
3. Then fill the ingredients with the resulting brine and press down the contents with something heavy.
4. We leave to soak away from sunlight and heating appliances until the fruits turn yellow (from 3 to 7 days).
5. After the required time has elapsed, drain the liquid from the pan.
6. We put the fruits tightly in the banks.

We sterilize them together with pickled peppers, then roll them up.

Salting tsitsak pepper for the winter

For salting it is necessary:

• tsitsak - 5 kg;
• rock salt, coarse - 1 glass;
• drinking water - 5 liters.

For salting, you need a minimum of ingredients.

Cooking salted tsitsak pepper for the winter:

1. Stir the salt, dissolve in water. Better to take a deep enamel pot or basin.
2. Prepared vegetables should be placed in the brine and put under oppression for 3-7 days until it turns yellow.

After the required time has elapsed, the product is ready for use. For long-term storage, you can roll the workpieces into sterilized dishes.

How to salt tsitsak pepper for the winter can be seen in the video:

A simple recipe for sauerkraut tsitsak for the winter

Ingredients for 4 liters of workpiece:

• peppers - 5 kg;
• drinking water - 5 l;
• garlic - 15 cloves;
• salt - 200 g;
• black pepper (peas) - 15 g;
• allspice - 15 g;
• bay leaf - 8-10 pcs.

You need to work with pepper with gloves so as not to burn the skin.

For fermentation, you will need enameled dishes or wooden barrels.

Pickling process:

1. Stir the salt in water at room temperature.
2. Wash the pods and pierce each in several places.
3. Peel the garlic, cut the cloves into 2-4 pieces.
4. Put pods, garlic, spices in layers in a prepared deep dish. Pour the ingredients with brine.
5. Place oppression on the contents of the dishes and leave until the fruits turn yellow (3-7 days).
6. After the required period of time, drain the marinade, check that there is no liquid left in the vegetables.
7. Put the pickled fruits tightly in clean jars, sterilize in boiling water, close.

Roasted tsitsak peppers in oil for the winter

Since the peppers in this recipe are cooked in oil, they are ideal complements to boiled potatoes, stews, lean meats or fish.

You need to prepare:

• tsitsak - 2.5 kg;
• vinegar 9% - 200 ml;
• sunflower oil - 300 ml;
• salt - 1 tbsp. l .;
• garlic - 150 g;
• parsley and dill - in a bunch.

Garlic and herbs emphasize the bitter taste of the pepper

Step-by-step preparation of a snack:

1. Wash the fruits thoroughly, prick with a fork.
2. Finely chop the parsley and dill.
3. Cut the garlic cloves into 6-8 pieces.
4. Dip vegetables in a mixture of herbs, garlic and salt, leave to marinate for a day in a cool place.
5. Mix vegetable oil with vinegar and fry vegetables in this mixture over medium heat.
6. Put the pods tightly in jars, add the rest of the mixture in which they were fried.
7. Sterilize, close tightly.

Video of the recipe for harvesting tsitsak pepper for the winter:

Caucasian winter tsitsak pepper recipe

There are many recipes for hot tsitsak pepper for the winter. You can cook something unusual from Caucasian cuisine. The dish is medium spicy with sweet notes.

For cooking you will need:

• pepper - 2.5 kg;
• drinking water - 5 l;
• salt - 300 g;
• black pepper (peas) - 10 g;
• garlic - 10-12 cloves;
• coriander (seeds) - 10 g;
• bay leaf - 4-6 pcs.;
• cherry leaves - 4-6 pcs.

Cherry leaves and coriander add to the flavor

Pickling process:

1. Dissolve the salt in water in a deep container with thorough stirring.
2. Add spices and chopped garlic there.
3. Wash vegetables thoroughly, make punctures with a fork, put in brine.
4. Leave under oppression for 10-14 days.
5. After the required amount of time has passed, remove the pods from the brine and put them tightly in jars.
6. Boil the remaining liquid for 1-2 minutes and pour it over the vegetables.
7. Sterilize the blanks, close tightly.

Delicious tsitsak pepper marinated for the winter with Georgian spices

To get 2 liters of pickled vegetables you will need:

• tsitsak - 2 kg;
• drinking water - 0.3 l;
• garlic - 150 g;
• sunflower oil - 250 ml;
• vinegar 6% - 350 ml;
• greens (dill, celery, parsley) - 1 small bunch;
• allspice - 5 peas;
• bay leaf - 4-5 pcs.;
• salt - 50 g;
• sugar - 50 g;
• hops-suneli - 20 g.

Pepper - the record holder for vitamin C content

The procedure for preparing pickled peppers in Georgian:

1. Wash the pods thoroughly, make cuts at the tops.
2. Peel the garlic and cut each clove into 2-4 pieces, tear the greens into small pieces.
3. Add vegetable oil, salt, sugar and allspice to a saucepan with water, mix. Boil.
4. Add bay leaf and hop-suneli to the brine, bring to a boil again.
5. Dip the fruits there, make medium heat and cook for 7 minutes.
6. Then take them out and place them tightly in sterile jars.
7. Leave the marinade on the fire, add the rest of the ingredients there, wait for the boil, cook for a couple of minutes.
8. Pour the contents of the jars with the resulting marinade.
9. Sterilize the blanks, close tightly.

A simple recipe for salting tsitsak peppers for the winter with garlic

Would need:

• pepper - 2 kg;
• garlic - 250 g;
• bay leaf - 2 pieces;
• salt - 400 g;
• black currant leaf - 2 pcs.;
• greens;
• drinking water - 5 liters.

The workpieces are stored in a cool, dark place

Step by step cooking:

1. Boil water along with spices and currant leaves.
2. Put the fruits in the marinade and press down with something heavy, leave for 3 days.
3. After the required time has elapsed, put the pods without marinade in the jars.
4. Bring the remaining marinade to a boil, pour over the contents of the jars.
5. Sterilize with the contents, close tightly.

How to marinate tsitsak pepper with honey for the winter

The huge advantage of this recipe is that the content of a large amount of vinegar and honey makes it possible to obtain a pickled product without sterilization. It is enough to put it in a cool place.

To marinate a vegetable you will need:

• tsitsak - 1 kg;
• vinegar 6% - 450 ml;
• honey - 120 g;
• salt - 25 g.

Honey imparts a sweetish flavor to bitter peppers

Step by step cooking process:

1. Mix honey and salt in vinegar, bring the resulting mass to a boil.
2. Put the pods tightly in jars, pour in the marinade and roll up.

Armenian tsitsak pepper for the winter with celery and cilantro

Prepare pickled peppers from the following ingredients:

• tsitsak - 3 kg;
• drinking water - 1.5 l;
• garlic - 12-15 cloves;
• celery (stems) - 9 pcs.;
• cilantro greens - 2 small bunches;
• salt - 250 g;
• sugar - 70 g;
• vinegar 6% - 6 tbsp. l.

Billets with cilantro and celery are incredibly aromatic and tasty

Tsitsak pepper, marinated for the winter in Armenian, is prepared as follows:

1. Dissolve salt and sugar in water at room temperature.
2. Peel the garlic, cut into thin plastics.
3. Wash the celery, cut into small pieces. Chop the cilantro greens.
4. Put prepared peppers, garlic, celery and cilantro in layers in a deep saucepan.
5. Pour brine over vegetables and herbs, put something heavy on them for 3-7 days.
6. When the pods turn yellow, remove them from the liquid and place them tightly over the jars.
7. Bring the remaining liquid to a boil, add vinegar. Boil again.
8. Pour the marinade over the vegetables.
9. Sterilize pickled peppers, cover with lids.

How to salt tsitsak pepper with corn leaves for the winter

For salting it is necessary:

• pepper - 2 kg;
• corn leaves - 5-6 pcs.;
• dill greens - 1 small bunch;
• celery (stem) - 1 pc .;
• garlic - 10 cloves;
• salt - 150 g;
• drinking water - 2 l;
• bay leaf - 10 pcs.

Pickled corn leaves soften the flavor of the pepper

Cooking process:

1. Peel the garlic, cut the cloves into 2-4 pieces.
2. Wash the celery, cut into small pieces, chop the dill.
3. Dissolve the salt in water at room temperature with stirring.
4. Put half of the corn leaves and dill on the bottom of a deep saucepan, on them - tsitsak pods mixed with garlic, celery and bay leaves. Put the rest of the greenery on top.
5. Pour the ingredients with brine and put under pressure for 3-7 days.
6. After the time has elapsed, transfer the pods to sterile jars, bring the remaining liquid to a boil and pour the contents over it.
7. Sterilize, roll up.

Tsitsak pepper for the winter in tomato sauce

The recipe is suitable for lovers of juicy and savory snacks. Tomatoes "soften" the taste of bitter pepper, and chili adds spice to the appetizer.

In order to cook pickled tsitsak in tomato, you need:

• tsitsak - 1.5 kg;
• fresh tomatoes - 3 kg;
• chili - 2 pcs.;
• sunflower oil - 100 ml;
• parsley greens - 1 small bunch;
• sugar - 100 g;
• salt - 15 g;
• vinegar 6% - 80 ml.

Harvesting in a tomato turns out to be spicy and juicy

Recipe for making delicious tsitsak pepper for the winter in tomato sauce:

1. Wash the tomatoes, pour over with boiling water, peel them.
2. Grind the tomatoes in a blender until puree.
3. Add salt, granulated sugar, sunflower oil, vinegar, cook over low heat until thickened (about 45 minutes).
4. Remove the tails from the chili, pierce it and tsitsak with a fork.
5. First cook tsitsak in tomato puree, then chili, for about 15 minutes.
6. When the pods are soft, add finely chopped parsley to the puree, cook for another 5-7 minutes.
7. Get the pods, put them tightly in sterile jars, pour over the tomato puree.
8. Sterilize the pickled appetizer, roll up.

Storage rules

Recipes for pickled tsitsak peppers for the winter involve storing the workpiece in jars. The conditions are no different from the rules for storing other preservation: a cool, dark place. For hermetically sealed jars of pickled snacks, a cellar, basement, or refrigerator will do. If the workpiece is not placed in a sterile container, then it can be stored in the refrigerator for no more than a month, just like opened workpieces.

If the brine becomes cloudy or stains appear on the fruits, the blanks are not suitable for use.

Conclusion

Simple recipes for pickled tsitsak peppers for the winter will help diversify the everyday table and decorate the festive one. It is not difficult to pickle and salt the fruit. This dish can be served as a separate appetizer or as an addition to meat, added to soups, main courses and salads.

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