Armenian style pickled hot peppers for the winter

Armenian style pickled hot peppers for the winter

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When cold weather sets in, canned vegetables and fruits appear on the table more and more often. Even Armenian-style bitter pepper is suitable for the winter, although the Slavs rarely pickle this product, but in vain. It goes well with fish and meat dishes.

Rules for preparing hot peppers for the winter in Armenian

This vegetable has a pungent flavor thanks to the alkaloid capsaicin. Chile boasts a high vitamin C content.

There are many other useful substances in the vegetable, which:

  • help to cope with stress;
  • eliminate the symptoms of asthma;
  • relieve pain sensations of different localization;
  • improve appetite and metabolism;
  • eliminate pain in joints and bones;
  • prevent insomnia;
  • stimulate blood circulation, thereby preventing the development of atherosclerosis.

Important! Bitter pepper is not a stomach ulcer provocateur. According to recent studies, on the contrary, it protects the gastrointestinal tract from diseases.

Preparing hot peppers for the winter in Armenian is not difficult, especially if you follow a few simple rules. When purchasing or collecting chili for conservation, select only ripe fruits, without any damage.

Give preference to thin and long fruits, it is better to place them in storage utensils, and look more beautiful on the festive table. Large chili does not need to be discarded; it can be cut into strips or slices. Red, yellow and green hot peppers are equally suitable for cooking in Armenian.


  1. Cleansing from insects and dirt.
  2. Wash in warm water, can be put in a dish for a few minutes.
  3. Rinsing in cool running water.
  4. Drying with a towel or napkins.

You do not need to completely cut off the stalks so that the salted vegetable is easy to reach and taste.

If you do not need a very hot pickled or salted chili, then the pods are soaked in cold water. The duration of the process is 24 hours, during which it is necessary to regularly change the water. There is also a faster way, the fruits are poured with hot water for 10 minutes.

Advice! If there is not enough bitter chili, you can add a sweet one, which will acquire the necessary bitterness over time.

Soak the pods before marinating.

A classic recipe for bitter pepper for the winter in Armenian

This is one of the most basic methods of making delicious pickled and salted chili.

For 5 liters of water, the following components are required:

  • 3 kg of pods;
  • garlic - 6 cloves;
  • a small amount of dill;
  • 200 - g of salt.

According to the Armenian recipe, it is recommended to pre-dry hot green peppers for the winter. To do this, the vegetables are washed and left for 2-3 days indoors or under the sun.

It is better to use a small container for preparation.

Salting process:

  1. Bitter chili is washed.
  2. Pierce with a fork in several places.
  3. Dissolve all the salt in 5 liters of cold boiled water.
  4. Spices and dill are chopped.
  5. Placed in brine.
  6. The container is closed and put under oppression.

Important! All fruits should be covered with brine.

After 2 weeks, the salted and pickled vegetable is sent to a colander to drain all the liquid.

Next, you need to act as follows:

  1. The dishes are thoroughly washed with baking soda.
  2. The pods are tamped tightly to the very neck, if a liquid appears, then it must be drained.
  3. Prepared brine is poured into sterilized containers.
  4. Roll up the covers.

The last stage involves sterilization at a temperature of 50-60 degrees for 15 minutes. As soon as the container reaches room temperature, it can be taken to the cellar.

Hot peppers marinated for the winter in Armenian

To make bitter pickled peppers for the winter in Armenian, they are washed beforehand, but the seeds and stalks are not removed. Then it is boiled in boiling water for about 2-3 minutes. They take it out quickly and immediately place it in cold water. These actions will allow you to quickly peel the fruit.

To get a pickled and salty dish you will need:

  • 3.5 kg of pods;
  • 500 ml of vegetable oil;
  • 100 g sugar;
  • 5 cloves of garlic;
  • 90 ml vinegar;
  • 4 tbsp. l. salt.

Unsterilized pickled peppers are best stored in a cellar

After cleaning from the skin, the harvesting process itself begins:

  1. Oil, vinegar, salt, sugar are sent to the water.
  2. The mixture is heated until boiling.
  3. All peeled vegetables are added.
  4. Cook for 1-2 minutes.
  5. Chopped garlic is spread on the bottom.
  6. The pods are tamped.
  7. Pour in brine.
  8. The dishes are covered with sterilized lids.
  9. Sterilized for 50 minutes.
  10. Roll up the lids and turn the container over.

Important! It is not necessary to peel hot peppers marinated in Armenian for the winter. You can simply simmer in the marinade for 4 minutes.

Salted bitter peppers for the winter in Armenian

To get salty blanks, not the most pungent fruits are used, usually they are green or light yellow.


  • 2 kg of pepper;
  • 5 liters of water;
  • a bunch of dill;
  • bay leaf - 5-8 pieces;
  • cherry leaves - 5-8 pieces;
  • 2 heads of garlic;
  • a tablespoon of coriander;
  • 15 tablespoons of table salt.

According to this recipe, it is not necessary to close the container hermetically, but then you can store salted and pickled vegetables only in the cellar. It is allowed to make a workpiece in barrels or plastic containers with lids. Before salting hot peppers for the winter, according to the Armenian recipe, they are thoroughly washed and pierced several times with a fork. Previously, the fruits can be slightly wilted, leaving them in the open air for 2 days.

For salting, you need to use a green variety of bitter pepper

The cooking process is as follows:

  1. Salt is diluted in 5 liters of cold water.
  2. All components are placed in a storage container, including Armenian-style bitter pepper.
  3. Pour in brine.
  4. Oppression is placed on top of the container.
  5. The workpieces are sent to a dark place for 2 weeks.
  6. After 14 days, the brine is poured into a saucepan.
  7. Chili and spices are placed in the jars.
  8. The marinade is brought to a boil and cooked for 1 minute.
  9. Without waiting for the brine to cool, they are distributed in containers.

This ends the salting of hot pepper for the winter in Armenian.

Fried hot peppers for the winter in Armenian

Armenian-style bitter peppers seared in a pan are an excellent appetizer for a meat dish. It is an easy piece with a sweet and sour taste and a slight bitterness. For the recipe, it is recommended to choose fleshy fruits, and if you use multi-colored ones, then the appetizer will not only be tasty, but also look attractive on the table. Before heat treatment, the fruits should not be peeled and seeds, leave the stalk at a level of 2 cm.

For hot peppers fried in Armenian for the winter, you will need:

  • 15 peppers;
  • 80 ml vinegar;
  • parsley;
  • honey - 5 tbsp. l .;
  • sunflower oil.

When frying, you need to constantly turn the pepper

Bitter peppers must be washed and dried so that they do not crack in the pan.

Cooking process:

  1. The fruits are fried in a large amount of oil until golden brown (if there is a grill, it is better to use it).
  2. Bitter pepper is taken out of the pan and distributed among the jars.
  3. The remaining oil is a marinade and is poured into a container.
  4. Dishes with ready-made fried peppers are sent to a dark place for a day.

Important! If there is not enough vegetable oil, then you can add boiled water.

At the end of the day, pickled and salted Armenian-style bitter peppers with butter are placed in jars and corked.

Hot pepper in pieces for the winter in Armenian

To make the preparation in Armenian beautiful, it is recommended to use hot pepper of different colors.

For cooking you will need:

  • 1 kg of pepper pods;
  • 130 ml vinegar;
  • 60 g salt;
  • 1.5 teaspoons of cumin;
  • 12 cloves of garlic;
  • 1.5 liters of water.

It will be possible to taste the vegetable only after 3 weeks.

At the preparatory stage, hot pepper is washed, cut into pieces, rings can be used, cans are sterilized. Garlic is peeled and minced. Next, the cooking process:

  1. Garlic is placed on the bottom of the container.
  2. Spread hot pepper on top.
  3. Cumin is ground in a mortar.
  4. The water is brought to a boil.
  5. Salt, vinegar and caraway are added to boiling water.
  6. The mixture is brought to a boil again and poured into a container with pepper.
  7. Banks are rolled up and sterilized.

Important! Such a salty and pickled Armenian-style bitter pepper will acquire a pleasant taste and aroma only after 3 weeks.

Armenian style of pickling hot peppers for the winter

Red hot peppers for the winter in Armenian are often fermented, since most of the inhabitants of Armenia have the opportunity to store preparations in the cellar.

To get a pickled, salty product you will need:

  • 400 g of pepper;
  • 3 cloves of garlic;
  • a teaspoon of coriander;
  • 3 tablespoons of salt;
  • 12 pcs. bay leaf;
  • 1 liter of water.

Depending on the type of vinegar, the color of the brine may vary

For sourdough, it is better to use green fruits, they are not cleaned of seeds, they are not cut. Before starting fermentation, it is recommended to dry the fruits a little in the open air, then:

  1. Wash the pods.
  2. Pierce with a fork.
  3. Placed in a container where the fermentation process will take place.
  4. Put all the ingredients and fill in with water.
  5. They put oppression and sent to a dark place for 2 weeks.

All pods should be covered with brine.

Important! The warmer it is in the room, the faster the leavening process will take place.

You can understand that salted, pickled pods are already ready by a uniform color change.

After 14 days, the bitter chili and the rest of the ingredients are lightly squeezed out and placed in jars. The remaining brine is boiled a little and poured into a container, which is then closed with a regular polyethylene lid and sent to storage.

Salted hot peppers for the winter in Armenian style with herbs

Salting hot pepper for the winter according to the Armenian recipe with herbs will allow you to create not only an unforgettable taste of the snack, but also to preserve all the nutrients of all used products.

The recipe will require:

  • 1 kg of hot pepper;
  • 100 ml of 6% acetic acid;
  • 60 ml of 9% vinegar;
  • 50 g of salt;
  • 50 g minced garlic;
  • 50 g dill;
  • 50 g of celery;
  • 50 dill;
  • 50 g parsley;
  • 1 liter of water.

In addition to dill, parsley and celery, you can add any herbs to taste

The pods are washed and dried in the oven until soft, after which they can be chopped or left intact. While the fruits are cooling, the herbs are washed and crushed. Then the salting process begins:

  1. A layer of vegetables, herbs, pods and garlic is placed in sterilized jars.
  2. Water is mixed with vinegar, salt and acid and brought to a boil.
  3. When the marinade has cooled slightly, it is poured into jars.
  4. Oppression is placed in each dish.

Prepared salted, pickled peppers in Armenian are sent to a warm place for 3 weeks. After that, the dishes can be rolled up or covered with nylon lids, with further storage in the refrigerator.

How to salt Armenian-style bitter pepper with celery and corn leaves for the winter

For this simplest recipe for Armenian hot pepper for the winter, you will need:

  • 1 kg of pods;
  • corn leaves;
  • celery;
  • dill umbrellas;
  • 6 cloves of garlic;
  • 70 g salt;
  • Bay leaf;
  • 1 liter of water.

It is better to grind peppers with gloves to prevent allergies and skin burns

Greens, leaves and salted hot peppers are washed in cold running water. Then they start preparing the workpiece:

  1. Spread on the bottom: dill, corn.
  2. Top with a dense layer of fruits mixed with garlic and celery.
  3. A layer of dill and leaves, and so on, end with this particular layer.
  4. Dissolve salt in cold water.
  5. Pour chili with brine.
  6. They put them under oppression.
  7. Leave alone for 7 days.

The transparency of the brine will tell you that pickled, salted peppers in Armenian are ready. After that, the bitter chili is placed in jars, the brine is boiled and poured into dishes, covered with lids and sent to a storage place.

Armenian hot pepper recipe for the winter without sterilization

Preparing hot pepper in Armenian without the sterilization process is elementary. However, such pickled, salted chili will have to be stored in the refrigerator or in the cellar.

For cooking you will need:

  • 20 pods;
  • 1 tbsp. salt;
  • 50 ml vinegar;
  • 2 tbsp. Sahara;
  • 500 ml of water;
  • spices are added to taste.

Workpieces that have not been sterilized are best stored in the cellar.

Cooking process:

  1. After preparing the pepper, it is laid out in jars and poured with boiling water.
  2. After 15 minutes, drain the water and dilute it with salt, vinegar and sugar, add spices if desired and simmer for about 5 minutes.
  3. The brine is poured into dishes, rolled up.

Armenian chili pepper for the winter with grape vinegar

This vinegar is a byproduct of winemaking and contains many beneficial substances. There are two types: white and red. For preservation, it is recommended to give preference to the white variety.

To make salty, pickled hot pepper in Armenian you need:

  • 350 g of pods;
  • spices to taste (leaves only);
  • 1 head of garlic;
  • 100 ml of grape vinegar;
  • salt, sugar, other spices to taste.

Choose white wine vinegar for pickling

The pods are sent to a saucepan, poured with cold water and brought to a boil, boiled for 2 minutes and left under a lid without fire for 15 minutes.

Prepare the brine:

  1. 500 ml of water is boiled.
  2. Spices, sugar and salt are added.
  3. Chopped spices are introduced.
  4. Bring to a boil.
  5. Add vinegar.
  6. Cook for 3 minutes.
  7. Leave under the lid without fire for 15 minutes.

I put all the brine components in sterilized jars, pickled salted peppers, which are well crushed and poured with brine. Seal with lids and leave to cool completely.

Storage rules

If the pickled, salty side dish has not been sterilized, then it is best to store it in the refrigerator. Preservation after heat treatment can be kept in a cellar or basement, but not more than 12 months.


Armenian hot pepper for the winter will diversify the menu and add spice to any meat or fish dish. This is an ideal preparation for spicy food lovers, which will also be an effective remedy for seasonal colds.

Watch the video: Turkish Tursu Traditional Pickle Recipes (January 2023).

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