Cooking recipes and photo recipes. Armenian red pepper

Armenian style pickled peppers.

Pickled peppers in Armenian! "LOVE FOR ALL LIFE"
Once tasted, it will become your favorite snack of a lifetime.

You will need:

1 kg of pepper (it is better to take green long ones)
--300-400 g of water
--200 g vegetable oil
--2 table. l. Sahara
--1 half tablespoon of salt
- about 100 g of vinegar (less)
--Bay leaf
- allspice peas
--3 cloves of garlic
--fresh dill

How to cook:

Pour vegetable oil into a saucepan, add granulated sugar, vinegar, bay leaf, peppercorns and salt. While it heats up, cut the peppers lengthwise to the stalk. When the marinade is already boiling in the pan, put the peppers (but not on top of each other, but on the bottom only so that each is in the marinade) and keep there until they are soft. We put those that were pulled out of the pan in a colander, and put the rest of the peppers in the pan, etc.
When the peppers are ready, put them in a container in layers: a layer of peppers, garlic on them (passed through a press), then bay leaf, dill (finely chopped), etc. You can put a few peppercorns. We put it in the refrigerator.

It turns out not just a very tasty snack, but eat your mind!

In Moldova, Gogoshary - a traditional dish is prepared in about the same way, it boils for one minute, even less. It boiled and we begin to choose the banks with a slotted spoon. Lay out the first entry into several cans, the next entry into the pan. Those that you tamp in a jar with a spoon and sprinkle with garlic, while the next run is laid, the first will soften and it is easier to place it. Garlic again. And so on up to the top. When all the peppers are laid out, let the marinade boil and pour over the jars. You twist. Under a fur coat. Do not be afraid. Even cucumbers you pour three or two times, and peppers in vinegar, oil, boiling, hot, drenched in boiling marinade, you do not trawl. Boil, count to 30 and lay out. Good luck!

Olga Martirosyan:

“I don’t know of a single Armenian family that would not cook this delicious delicacy in the season of red pepper! Red pepper acquires an amazing taste during long marinating in jars. But if you do not have the opportunity to prepare this yummy for future use, then do as I do, prepare a small portion, put it in the refrigerator and enjoy, enjoy the taste of pickled red peppers. "

You will need:

6 kg of red fleshy bell pepper
500 ml vegetable oil
100 g vinegar
4 tbsp water
1/2 cup salt
1/2 cup sugar
garlic 300 g
bay leaf, black peppercorns
celery 1 bunch
1 bunch parsley

Cooking method:

Peel the stalk and seeds from the pepper. Can be cut into quarters or left whole. By classic version the pepper remains intact.

Pour the rust into a wide saucepan. oil, vinegar, water, salt, sugar. Add a few leaves bay leaf and a few peppercorns. Put the marinade on medium heat to boil.

Chop the parsley and celery separately. It is better to take the celery. If not, then petiolate is fine too.

Peel the garlic, cut into wedges.

Throw red pepper into the boiling marinade (the entire amount will naturally not fit, so it will turn out in portions). Blanch for 2-3 minutes, fold into jars, sprinkle with celery, parsley, bay leaves and black peppercorns. And in this order, do with the rest of the peppers.

Pour boiling marinade over the top. Sterilize for 15-20 minutes and roll up.

If we do not roll it up, then close the lid tightly, let it cool and refrigerate for several days. Then you can use.

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Spicy pickles are held in high esteem by the Armenians. You just wonder how they can eat that. But spicy lovers understand this. For your attention - Armenian pepper for the winter.

Armenian pepper for the winter: a spicy appetizer

Ingredients

Garlic 5 teeth Salt 1 stack. Water 5 liters Green pepper 3 kilograms

Servings: 2
Cooking time: 40 minutes

Armenian pepper for the winter: components

This pepper is called: "Tsitsak". It has a moderate pungency, so you can eat a lot of it. In Armenia, they eat it the way we have sour cucumbers. The main ingredient is spicy Green pepper- 3 kg. Products:

garlic - 5 large cloves of garlic;
a bunch of parsley or dill;
a bunch of rehan is a violet-green variety of basil;
salt - 1 glass;
cold water - 5 liters.

Do not wash the pepper, but leave it in a warm place for a day so that it withers a little. If the case does not tolerate, this stage can be skipped. Then rinse the fruits and pierce each pepper with a sharp knife closer to the stalk. The hole must be through. Through them, the brine will get inside and the fruits will not float up. Dissolve the salt in water. Put herbs on the bottom of a large container and put pepper with chopped small garlic cloves.

Pour vegetables with salt solution, and put a plate on top and put something heavy. Place the container in a warm place. Readiness is determined by the change in color: after a couple of days, the green pepper acquires a pleasant yellowish tint.

Hot peppers in Armenian: how to prepare for the winter

Such peppers can be eaten immediately after salting, but I want to keep such a snack for the winter. There are two options:

Drain the brine. Squeeze greens and peppers from excess liquid, fill sterilized jars with them and tamp them so that there are no voids. Sterilize for a quarter of an hour, roll up. Store in a cool, dark place.
Drain the brine. Arrange the pepper and herbs in jars, make a new solution and pour them into the container. Keep refrigerated.

If you cannot find this particular variety of pepper on sale, choose any other. The main condition is that it is not very burning. Red and yellow varieties are fine too.

Pickled peppers in Armenian

Hot peppers can be prepared in other ways as well. Products:

hot red pepper - 3500 g;
garlic - 6 cloves;
sunflower oil - 2 cups;
water - 500 ml;
vinegar - 6 tbsp. l .;
sugar - 5 tbsp. l .;
salt - 4 tbsp. l.

Dry the washed fruits and remove the skin from them. They do it different ways... You can boil them for 2 minutes in boiling water, throw them in a colander and immediately remove the skin. Alternatively, put the peppers in the oven at 250 degrees or fry in cast iron skillet... When the vegetables have cooled, remove the skin, stalk and seeds. Add oil, granulated sugar and vinegar to the water. Salt. When it boils, put the pepper in the marinade, cook for 2 minutes. Put garlic, chopped into slices, on the bottom of the jars, and pepper on it. Pour marinade over and cover. Liter cans sterilize for at least 45 minutes.

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Armenian sweet pepper for the winter

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I don’t know of a single Armenian family that would not prepare this delicious treat for winter consumption during the season of red pepper! Red pepper acquires an amazing taste during long marinating in jars. But if you do not have the opportunity to prepare this yummy for future use, then do as I do, prepare a small portion, put it in the refrigerator and enjoy, enjoy the taste of pickled red peppers.

1:1372 1:1382

You will need:

1:1420 1:1430

6 kg of red fleshy bell pepper
500 ml vegetable oil
100 g vinegar
4 tbsp water
1/2 cup salt
1/2 cup sugar
garlic 300 g
bay leaf, black peppercorns
celery 1 bunch
1 bunch parsley

Cooking method:

Peel the stalk and seeds from the pepper. Can be cut into quarters or left whole. According to the classic version, the pepper remains intact.
Pour the rust into a wide saucepan. oil, vinegar, water, salt, sugar. Add a few bay leaves and a few peppercorns. Put the marinade on medium heat to boil.

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Chop the parsley and celery separately. It is better to take the celery. If not, then petiolate is fine too.
Peel the garlic, cut into wedges.

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Pour boiling marinade over the top. Sterilize for 15-20 minutes and roll up.
If we do not roll it up, then close the lid tightly, let cool and refrigerate for several days. Then you can use.

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Olga Martirosyan