Pickled hot peppers with honey for the winter: hot, chili, hot, fried, in honey sauce

In winter, when truly fresh vegetables and fruits are very rare on store shelves, homemade preparations help diversify the diet. Don't limit yourself to traditional pickled cucumbers and tomatoes - let your home buffet be filled with unusual, gourmet snacks, such as hot peppers pickled in honey.

This preparation for the winter will add a refined note to the simplest everyday dish, and a jar of hot bright red peppers in a golden honey marinade will become a real decoration for the holiday table. You will find simple recipes for unusual snacks in our article.

It is generally accepted that hot pepper appetizers are not for everyone. However, everyone should definitely try it at least once to understand how harmonious its tart, pungent and spicy taste is. The sweetness of honey, in turn, sets off the sharp taste of the vegetable, softens it and makes it richer.

This appetizer goes perfectly with traditional soups (borscht, solyanka) and a variety of meat, poultry or fish dishes. The spicy aroma of bitter pepper awakens the appetite, and the natural bitterness stimulates the stomach.

However, it is worth remembering that such spicy dishes are not recommended for consumption by people with diseases of the gastrointestinal tract (gastritis, ulcers, colitis, etc.)

Pickling hot peppers for the winter will not take much time: even if you are new to homemade preparations, you can easily cope with their preparation. But remember: it is better to prepare hot pepper dishes with rubber gloves to avoid skin irritation.

Rules for preparing hot peppers with honey for the winter

It is permissible to take fresh or dried (must be pre-soaked) vegetables for preparations of hot peppers of different colors in prepared honey sauce for the winter. Each pod must be inspected and the stalk removed, leaving only a small green tail.

Before starting cooking, be sure to rinse them and dry them with a kitchen towel. It is better to use rubber gloves during processing. This will help avoid burns or irritation of the skin of your hands. For an attractive presentation, the seeds should not be left in, but can be removed and chopped for use as an additional ingredient in dishes.

Important! Snacks help stimulate appetite and replenish vitamins, but people with gastrointestinal problems may want to avoid them.

For honey, which will also serve as a preservative that kills all bacteria during storage, there are special recommendations. You should only buy natural products. More often, a liquid floral or linden composition is used, but something that has already crystallized can be returned to its plastic consistency if it is heated in a water bath without bringing it to a boil.

Important! Honey temperatures above 45 degrees kill its beneficial qualities.

Various spices are added (for example, garlic, mustard seeds) and additional preservatives in the form of vinegar or lemon juice. Don't forget about storage dishes. Glass jars are an ideal choice. They must first be thoroughly washed with a soda solution and then pasteurized in a convenient way. To do this, housewives use steam, a microwave or oven.

Selecting products for preparation

The basic products in the preparation of such preservation, depending on the chosen recipe, are the pepper itself, honey, vinegar and oil. In order for the preparations to turn out beautiful and tasty, you need to choose the right ingredients. To do this, you can use the advice of experienced housewives.

How to choose pepper?

When purchasing it, you must follow these recommendations:

Take only fully ripe fruits.
Pay attention to the appearance of the peppercorns: they should be dense, not flaccid, without stains, cracks or other defects.
The color doesn’t really matter, so you can buy any, up to several shades at once, and make an assortment.
Medium-sized peppercorns are best suited for seaming. But the basic criterion is this: they must fit completely into the container heightwise; cutting them across or into pieces is undesirable.
Spicy is an individual indicator, so you can choose the pepper variety according to your taste.

What kind of honey should I take?

The variety doesn't matter. But since honey in the prepared snack plays the role of a preservative, two main criteria must be taken into account - the naturalness and quality of the product.

They can be identified by the following characteristics:

If honey does not have a characteristic aroma, it means it was obtained artificially.
A caramel taste indicates that the product has been heat treated. And when heated to a temperature above +40 °C, it loses 2/3 of its beneficial properties.
The foaminess of the product indicates that it contains more than 20% water.

Vinegar

When choosing vinegar, you need to rely on your taste, taking into account the characteristics of each variety:

The essence and table vinegar give the preparation a classic sour taste.
Balsamic makes it more spicy.
Apple, grape, and wine add fruity notes to the aroma.

Recipe descriptions most often indicate what kind of vinegar is needed to preserve peppers. But you can experiment if you want to customize the dish for yourself.

Classic recipe for hot peppers with honey for the winter

A recipe is offered that does not require a large set of products, but the taste is amazing.

This preparation can be used as an ingredient in other dishes.

Compound:

bitter fresh vegetable – 1000 g;
water – 450 ml
citric acid – 4 g;
vegetable oil – 20 ml;
honey – 250 g.

Step-by-step instruction:

Select whole pods without cracks, rinse, remove the stalk with seeds.
Cut the vegetable lengthwise into 4 parts and place in clean jars.
Melt the sweet composition in warm water along with citric acid.
Bring to a boil and immediately pour into containers with prepared products, add refined vegetable oil to each of them.
Sterilize jars with pickled hot peppers and honey for the winter for 15 minutes.

Without allowing it to cool, roll up with tin lids and cool upside down.

Hot peppers marinated with honey for the winter

A little spice in the recipe will give a new taste.

Snack with chopped and whole hot peppers and honey

Product set:

bitter fruit (preferably large) – 660 g;
liquid honey – 220 g;
black and allspice peppercorns – 12 pcs.;
water – 1 l;
bay leaf – 4 pcs.;
table vinegar – 100 g;
salt – 50 g.

Advice! If only a small vegetable is available, it is better to cook it whole.

Recipe for canning hot peppers with honey for the winter:

Rinse the dense pods thoroughly under the tap, wipe with napkins and cut crosswise into large pieces.
Fill the prepared container with them up to the neck.
Separately place a saucepan with water into which add all the spices and honey. Pour the vinegar into the boiling mixture.
Distribute the marinade to the very top, cover with lids and sterilize in a basin with a kitchen towel on the bottom to prevent the jars from bursting. A quarter of an hour will be enough.

Seal and cool, wrapped in a warm blanket.

Popular recipes

We want to share the best recipes for peppers in honey filling for the winter: baked fruits in a sweet marinade with thyme and garlic, a spicy combination of mustard and honey for chili, as well as a classic version of honey filling for bell peppers.

Bell peppers with honey for the winter

Crispy peppers in a sweet and spicy marinade. The preparation turns out to be very aromatic and piquant. The spiciness of the dish can be adjusted by the amount of chili. The pronounced taste of honey can be shaded with dry herbs that you prefer.

Cooking time: 30 minutes Volume: 4 l

Ingredients:

paprika – 3 kg (weight of peeled fruits);
chili – 4 pcs.;
water – 1.5 l;
honey – 250 ml;
vegetable oil – 250 ml;
white wine vinegar, 6% – 200-250 ml;
cloves – 8-10 pcs.;
allspice and black pepper, peas - 0.5 tsp each;
salt – 2 tbsp. l.

Preparation:

Wash the peppers, remove the stems and seed boxes. Large ones are best cut into halves or quarters.
Wash the chili, remove the tail and seeds if desired, or leave the pods whole, pricking them with a fork at the base.
Boil water in a wide saucepan, add salt, honey, spices and vegetable oil, cook, stirring, until the ingredients are dissolved.
Place the fruits in the marinade, bring to a boil and blanch over low heat for 3-4 minutes, stirring. During this time, the vegetables will be soaked in the marinade, warm up, but remain crispy. If you like soft fruits, increase the cooking time to 6-8 minutes.
Remove the vegetables with a slotted spoon and place in dry, sterile jars. Do not compact so as not to damage the shape and texture of the pieces.
Bring the marinade to a boil again, remove from heat, pour in vinegar and stir. Pour into jars up to the neck. Cover with lids.
Line the bottom of a wide pan with a towel, place the jars with the preparations and fill with hot water up to the hangers. Pasteurize 0.5-liter jars for 10 minutes, liter jars for 15 minutes. Roll up the lids, turn over and leave until completely cool.

The finished preserves should be stored in a cool, dark place.

Hot peppers in honey-mustard marinade

An aromatic, spicy marinade with honey and mustard will make hot peppers even more piquant and tasty. Using this recipe, you can also roll bell peppers or a mixture of sweet and bitter varieties.

Cooking time: 30 minutes Volume: 2 l

Ingredients:

chili/other hot variety – 1 kg;
water – 1 l;
honey – 200 ml;
white wine vinegar, 6% – 150 ml;
salt – 50 g;
sugar – 25 g;
mustard seeds – 2 tsp;
garlic – 1 head;
bay leaf – 4 pcs.;
allspice and black peppercorns - 6-8 pcs.

Preparation:

Wash the pods, cut off the long tails (leave the base of the stalk) and pierce them with a toothpick in several places.
Peel and wash the garlic. Cut the slices in half.
Place the pods and garlic in sterile jars. Pour boiling water over, cover with lids and leave for 10-15 minutes. Drain the water.
Boil 1 liter of water in a saucepan, dissolve honey and salt, add dry spices. Cook, stirring, for 3-4 minutes. Remove from heat, add vinegar and stir.
Pour hot marinade into jars to the very top and roll up with sterile lids. Turn over and leave until completely cool. Store in a cool, dark place.

A selection of other interesting recipes for pickled hot peppers can be found in the article on our website.

Roasted Sweet Peppers with Honey, Thyme and Garlic

Fragrant baked paprika in honey filling with fragrant thyme and garlic. The preparation can be supplemented with basil and a sprig of rosemary. This pepper is perfect for adding to omelettes, soups, salads with tuna and pickled cheese. Pair with toasted bread to make an amazing wine accompaniment. One look at the photo for the recipe allows you to understand how appetizing and tasty the preparation turns out to be.

Cooking time: 1 hour Volume: 3 l

Ingredients:

sweet pepper (red, yellow, orange) – 4 kg (unpeeled);
water – 0.5 l;
honey – 250 ml;
vegetable oil – 250 ml;
white wine vinegar, 6% – 200 ml;
garlic – 1 head;
thyme – 1 bunch;
allspice and black pepper, peas - 1 tsp each;
salt – 2 tbsp. l.

If you use dry herbs, add them not to jars, but to the marinade when cooking it.

Preparation:

Preheat the oven to 200 ℃.
Wash and dry the pods. Cover a baking sheet with foil, grease with oil and place the fruit. Bake until blackened, 25-35 minutes.
Place the finished pods in a bowl and cover with a lid for 10 minutes so that they steam and the skin comes off easily. Remove the stems, remove the seeds and remove the skin. Cut into halves or quarters. Pour the leaking juice into a bowl.
Peel, wash and cut the garlic into halves or quarters.
Wash and dry the thyme. Disassemble into small branches.
Place the baked fruits in dry, sterile jars, lining with garlic and thyme.
Bring water to a boil in a saucepan, add salt, honey, pepper juice and spices. Add oil and cook for 3-4 minutes. Remove from heat and add vinegar. Mix.
Pour the marinade into the jars up to the neck and cover with lids (if there is not enough marinade, you can add boiling water). Pasteurize the workpiece for 5-10 minutes. Cover the jars with lids, turn them over and leave until completely cool.

This appetizer will be an excellent addition to the winter everyday menu and will decorate any holiday table.

Lecho lovers will certainly enjoy the various options for preparing peppers in tomato juice.

Hot pepper in honey filling for the winter

Winter recipes with honey and chili peppers provide sweetness and bitterness, which helps to diversify the taste of many dishes.

The sweetness of honey will dilute the bitterness of chili

Ingredients:

table vinegar and water – 0.5 l each;
honey and granulated sugar - 2 tbsp. l.;
small pods of spicy vegetables - 2 kg;
salt – 4 tbsp. l.

Snack preparation process:

Sort the peppers and rinse in a colander under the tap. Wait for all the liquid to drain and dry.
Place into jars that have been steamed in advance.
Boil water, add salt and sugar, add vinegar and honey. Stir until all products are completely dissolved.
Pour, without removing from the stove, into a glass bowl with vegetables and immediately roll up.

Cool the appetizer by placing it on the lids under a warm blanket.

How to serve canned peppers?

Hot peppers prepared for the winter in a honey marinade can be used as an independent snack or for preparing or decorating other dishes.

Potatoes in any form - mashed, fried or baked - will only benefit in taste when you add such a spicy “pepper” to it. Also, a canned hot vegetable goes well with any type of meat, especially cooked over a fire or barbecue.

Fans of savory snacks often use it as an independent dish, supplemented with herbs. You can serve peppers with sausages or sausages instead of a side dish.

Hot pepper is used with honey to season soups or borscht; it can also be added to salads or pizza, or to decorate sandwiches.

Many people will find this combination surprising – hot pepper and honey. But you can only think so until you try this interesting and tasty dish yourself. Chefs consider its taste to be universal, which makes it possible not only to combine peppers and honey with many products, but also to experiment with them, creating original recipes and giving food new shades.

Recipe for hot peppers with honey and vinegar for the winter

Marinating hot peppers for the winter with wine vinegar and honey with herbs.

Suitable for a feast with strong drinks

Product set:

water – 1 l;
sugar – 35 g;
hot pepper – 700 g;
greens – 12 bunches;
rock salt – 35 g;
garlic – 16 cloves;
allspice – 10 pcs.;
wine vinegar – 250 ml.

Cooking algorithm:

Sort through the hot peppers, discarding the damaged fruits. Prick each pod with a toothpick so that the marinade gets inside.
Place in boiling water and keep for about 3 minutes. Cool and place in jars, at the bottom of which there are already chopped herbs, garlic and spices.
Separately, heat a liter of water, add salt with granulated sugar and wine vinegar. Cook for a couple of minutes.
Pour the marinade into the prepared container.

Seal tightly with lids and leave overnight under a blanket.

Basic principles of pickling peppers

Recipes vary, but the basic rules of pickling remain the same. They must be followed:

Carefully inspect the pods for rot or mechanical damage. They must be healthy;
if you want to reduce the severity, then cut out the layers with seeds, scald the fruits or soak them in cool water for a day;
Add spices whole, not crushed. Otherwise, the brine will be cloudy, which significantly reduces its appetizing value;
do not use iodized salt, iodine causes the pods to lose color;
For pickling you will need vinegar, wine or apple vinegar will do. If neither one nor the other is available, then take a concentrated table;
prepare the container for the preparation. It is best to keep the snack in glass jars. Roast them in the oven or sterilize them over steam to kill bacteria.

Do not forget to be careful, hot peppers are an insidious and even somewhat dangerous vegetable. It easily causes skin irritation and mucosal swelling, so avoid direct contact. When preparing, use gloves, and at the end of the process, wash your hands thoroughly with soap.

Multi-colored hot peppers with honey for the winter

The decoration of any table will be a blank made in this version.

Using multi-colored hot peppers will make the preparation brighter

The ingredients are simple:

vinegar 6% – 1 l;
refined oil – 360 ml;
hot pepper (green, red and orange) – 5 kg;
garlic – 2 heads;
salt – 20 g;
honey – 250 g;
spices - optional.

Step-by-step instruction:

Wash the multi-colored bitter fruit and scatter it on a towel to dry.
At this time, pour vinegar into a wide-top saucepan, add bee product, spices and oil. Place on the stove.
Place the vegetables in parts in a colander and marinate (blanch) hot peppers for the winter with honey, first in a boiling marinade for about 5 minutes.
Remove and immediately distribute into a clean container, with peeled garlic cloves placed on the bottom.
Fill the jars with filling and seal.

For the first time, it is better to reduce the proportions in order to understand the entire cooking process.

How to make chili peppers for the winter with honey, garlic and cinnamon

The recipe will appeal to gourmets who like to mix flavors and aromas.

Hot pepper with honey is often served with meat dishes

Product set:

hot pepper – 2.5 kg;
ground cinnamon – ½ tsp;
vinegar 6% – 500 ml;
table salt – 10 g;
garlic – 1 head;
vegetable oil – 175 ml;
bay leaf – 2 pcs.;
honey – 125 g.

Advice! The vegetable must be blanched during cooking. In order for it to retain its elasticity, it is worth taking it out of boiling water and immediately putting it on ice.

Detailed description of the recipe:

Cut the hot pepper into 4 longitudinal parts, completely removing the seeds.
Rinse with tap water and dry slightly.
Pour the vinegar into an enamel cup, add honey and spices with oil and put on the stove.
Dip the prepared vegetable into boiling brine, hold for 5 minutes and place in sterilized jars.
Pour in the marinade without removing from the stove.

Roll up the lids and store only after complete cooling.

Recipe for winter hot peppers with honey without sterilization

Chili peppers marinated according to this recipe for the winter with honey will turn out very tasty and will be an excellent appetizer for a feast or holiday table. The calculation of products is given for 6 cans of 500 ml.

There are recipes that do not require sterilization

Workpiece composition:

apple cider vinegar 6% – 2 l;
liquid honey – 12 tsp;
hot pepper – 1.5 kg.

Important! Do not be afraid if the vegetable in the marinade changes color. Often the green pod takes on a light green tint.

Step by step guide:

Hot peppers do not need to be peeled. If you need to get rid of the seeds, you should remove the stalk, make a cut on the side and pull them out with your hands.
Place crushed or whole into clean jars. Add 2 tsp. liquid honey.
Fill the container with undiluted apple cider vinegar straight from the bottle.

Can be closed with plastic or tin lids. During the day, you need to shake the contents to completely dissolve the bee product.

Cooking recommendations

For preparations, select fleshy pods with strong walls - they are much tastier and juicier than thin-walled peppers and do not fall apart during blanching. The fruits must be ripe, without defects or damage.

Give preference to sweet paprika that is yellow, orange and red. Green fruits do not go well with honey. Preserve vegetables of several colors in one jar - then the preparation will turn out not only tasty, but also beautiful.

Honey marinade is good for red sweet fruits and hot chili peppers

For the marinade, it is best to use linden and flower honey. The candied product must first be melted in a water bath. Some varieties may make the filling cloudy, but this will not affect its taste. The finished snack will turn out more original and soft if you use white wine vinegar - it has a subtle aroma and delicate taste. Choose any vegetable oil for preparations, for example sunflower, but it must be refined and odorless.

To make homemade canned food fragrant, supplement honey with fragrant herbs (dry or fresh) and spices. Work well: basil, thyme, mustard seeds, sweet peas, cloves, coriander, garlic and horseradish.

Honey is a natural preservative. It extends the shelf life of products even without additional sterilization.

Preserving hot peppers for the winter with honey using the cold method

Whole hot peppers with honey and onions for the winter are a wonderful addition to salads and meat dishes.

Even gourmets will like chili peppers with onions and honey

Ingredients:

honey - 4 tbsp. l.;
chili – 1 kg;
onion – 3 large heads;
salt – 2 tbsp. l.;
wine vinegar – 500 ml.

Advice! The amount of salt, spices and sugar in each recipe can be changed to taste.

Cooking instructions:

Rinse the hot pepper with cool water and make a couple of punctures near the stalk.
Peel the onion and chop into thick half rings (5 mm). Disassemble by feathers.
Place vegetables alternately in sterilized glass jars. Sprinkle salt on top and add honey.
Pour in wine vinegar and close with nylon lids.
Let sit until additives dissolve, shaking occasionally.

Send for storage.

Preservation storage methods

In order to be able to consume a high-quality product all winter without fear, you need to follow simple rules:

The storage area should be dark.
The best temperature is considered to be 0…+18 °C. It may be a little lower, but higher is no longer desirable.
The room should be dry, but the appearance of moisture or, even worse, fungus in it can contribute to the spoilage of the product.

The best place for storage would be a cellar or basement, but hot peppers in a reliable filling of honey, vinegar or oil will not spoil even in cases where, apart from the mezzanine or pantry, there are no other suitable options in the apartment.

Snacks prepared with honey and vinegar can be consumed for 2 years, and if 9% vinegar was used, then the preparation will be well stored for 3-4 years. Cold-cooked peppers are best consumed within 12 months.

Recipe for hot peppers with honey for the winter with mustard seeds

You can make a yummy hot pepper with honey for the winter if you add a few mustard seeds to the preparation.

Hot peppers are often blanched before marinating with honey.

Product set:

chili – 900 g;
vinegar 9% – 900 ml;
mustard (grains) – 3 tsp;
black peppercorns – 15 pcs.;
honey - 6 tbsp. l.

Recipe with step-by-step instructions:

Immediately distribute the mustard seeds into clean jars.
Prepare the peppers, wash and pierce each one. You can use any color vegetable for appetizers. Place into prepared container.
Heat the vinegar a little and dilute honey in it. Pour the resulting mixture, filling the container to the neck.

Tighten, let stand at room temperature and send to the underground.