Culinary recipes and photorecepts. Armenian red pepper
Marinated peppers in Armenian style! "LOVE FOR ALL LIFE"
Having tried once, it will become your favorite snack for a lifetime.
You will need:
1 kg of pepper (better to take green long)
--300-400 g of water
--200 g of vegetable oil
- 2 table. l Sahara
--1 incomplete dining room. Salt
- Approximately 100 g of vinegar (less can)
--Bay leaf
- Squashy Pepper
--3 cloves of garlic
- fresh dill
How to cook:
Pour vegetable oil into a pan, add sugar, vinegar, bay leaf, peppercorns and salt. While heated, cut the peppers along to the stem. When the marinade is already boiling in the pan, we place the peppers (but not on top of each other, but only on the bottom so that everyone is in the marinade) and keep them there until they are soft. Those who are pulled out of the pan, put in a colander, and lay the rest of the peppers in the pan, etc.
When the peppers are ready, lay out 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 peas of pepper. Put in the fridge.
It turns out not just a very tasty appetizer, but you can eat your mind!
In Moldova Gogoshary - a traditional dish is cooked about the same, one minute boils, even less. Boil and start with a skimmer to choose banks. Lay out the first entry in several cans, the next entry into the pan. Those that are tamped down with a spoon and garlic are sprinkled while the next run is laid, the first one goes limp and is easier to place. Garlic again. And so to the top. When the whole pepper is laid out, let the marinade boil and pour over the jars. Twist. Under the fur coat. Do not be afraid. Even you pour cucumbers three or two times, and the peppers in vinegar, boiled in oil, hot, filled with boiling marinade, do not trawl you. Boil, count to 30 and fold. Good luck!
Olga Martirosyan:
“I don’t know a single Armenian family that wouldn’t cook this delicious delicacy in the season of red pepper! Red pepper for a long marinating in jars gets amazing taste. But if you do not have the opportunity to prepare this tasty treat for the future, then do as I do, prepare a small portion, put it in the fridge and enjoy, enjoy the taste of pickled red peppers. ”
You will need:
- 6 kg of red fleshy Bulgarian pepper
- 500 ml of vegetable oil
- 100 g of vinegar
- 4 tbsp water
- 1/2 tbsp salt
- 1/2 Art. Of sugar
- garlic 300 g
- bay leaf, black peppercorns
- celery 1 bunch
- parsley 1 bunch
Cooking method:
Pepper the stem and seeds. You can cut into quarters, but you can leave whole. In the classic version of pepper remains whole.
In a wide pot pour rast. oil, vinegar, water, salt, sugar. Add a few leaves of bay leaf and a few peas of pepper. Marinade put on medium heat to boil.
Separately chopped parsley and celery. Celery is better to take leaf. If not, then the stalked one is also quite suitable.
Peel the garlic, divide into slices.
Throw red pepper in the boiling marinade (the whole amount will not fit naturally, so you will get portions). Splash for 2-3 minutes, put in jars, sprinkle with celery, parsley, bay leaf and black pepper. And in this sequence to do with the rest of the peppers.
Pour the boiling marinade on top. Sterilize 15-20 minutes and roll up.
If not rolled up, close the lid tightly, let cool and refrigerate for several days. Then you can use.
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Spicy pickles are in high esteem among Armenians. Just wonder how they can eat it. But lovers of keens understand this. Your attention - Armenian pepper for the winter.
Armenian pepper for the winter: a spicy snack
Ingredients
Garlic 5 teeth Salt 1 stack Water 5 liters Green pepper 3 kilograms
- Servings:2
- Time for preparing:40 minutes
Armenian pepper for winter: components
This pepper is called: "Tsitsak". He has a moderate spiciness, so you can eat a lot. In Armenia, it is eaten as sour cucumbers. The main ingredient is hot green pepper - 3 kg. Products:
- garlic - 5 large garlic cloves;
- a bunch of parsley or dill;
- the bundle of rehan is a purple-green variety of basil;
- salt - 1 cup;
- cold water - 5 l.
Do not wash the pepper, but leave it for a day in a warm place so that it heals a little. If the case does not tolerate, this stage can be skipped. Then, rinse the fruit and pierce each pepper with a sharp knife closer to the stem. The hole should be through. Through them the brine gets inside and the fruits will not float upward. Salt dissolved in water. At the bottom of a large container to put the greens and put the pepper with the sliced garlic cloves.
Vegetables pour salt solution, and put a plate on top and put something heavy. Place container in a warm place. Readiness is determined by the change of color: after a couple of days, green pepper acquires a pleasant yellowish tint.
Hot pepper in Armenian: how to prepare for the winter
Such a pepper 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 pepper from excess liquid, fill them with sterilized jars and tamp, so that there are no voids. Sterilize a quarter of an hour, roll up. Store in a cool, dark place.
- Drain the brine. Pepper and greens arranged in jars, make a new solution and fill them with container. Keep refrigerated.
If you cannot find this particular pepper on sale, choose any other. The main condition is that it is not very burning. Red and yellow variety is also quite suitable.
Armenian pickled pepper
Bitter pepper can be prepared in other ways. Products:
- hot red pepper - 3500 g;
- garlic - 6 cloves;
- sunflower oil - 2 glasses;
- water - 500 ml;
- vinegar - 6 tbsp. l .;
- sugar - 5 tbsp. l .;
- salt - 4 tbsp. l
Washed fruits dry and remove them from the skin. This is done in different ways. You can boil them for 2 minutes in boiling water, throw in a colander and immediately remove the skin. As an option - put the peppers in the oven at 250 degrees or fry in a cast iron pan. When the vegetables have cooled, remove the skin, stalk and seeds. Add oil, sugar and vinegar to the water. Salt When it boils, put the peppers in the marinade, cook for 2 minutes. Place chopped garlic on the bottom of the cans and pepper on it. Pour marinade and cover with lids. Liter cans sterilized for at least 45 minutes.
1:508 1:518
Armenian sweet pepper for the winter
1:597I don’t know a single Armenian family that wouldn’t cook this delicious delicacy for winter consumption in the season of red pepper! Red pepper for a long marinating in jars gets amazing taste. But if you do not have the opportunity to prepare this tasty treat for the future, then do as I do, prepare a small portion, put in the fridge and enjoy, enjoy the taste of pickled red peppers.
1:1372 1:1382You will need:
1:1420 1:14306 kg of red fleshy Bulgarian pepper
500 ml of vegetable oil
100 g of vinegar
4 tbsp water
1/2 tbsp salt
1/2 Art. Of sugar
garlic 300 g
bay leaf, black peppercorns
celery 1 bunch
parsley 1 bunch
Cooking method:
Pepper the stem and seeds. You can cut into quarters, but you can leave whole. In the classic version, pepper stays whole.
In a wide pot pour rast. oil, vinegar, water, salt, sugar. Add a few leaves of bay leaf and a few peas of pepper. Marinade put on medium heat to boil.
1:9
Separately chopped parsley and celery. Celery is better to take leaf. If not, then the stalked one is also quite suitable.
Peel the garlic, divide into slices.
Throw red pepper in the boiling marinade (the whole amount will not fit naturally, so you will get portions). Splash for 2-3 minutes, put in jars, sprinkle with celery, parsley, bay leaf and black pepper. And in this sequence to do with the rest of the peppers.
3:18713:9
Pour the boiling marinade on top. Sterilize 15-20 minutes and roll up.
If not rolled up, close the lid tightly, let cool and refrigerate for several days. Then you can use.
Olga Martirosyan
