Marinated pepper: the benefits and harm, the secrets of cooking

Pepper mostly consists of water. Of the one hundred grams of the product, it takes 88.02 g. Another major component is dietary fiber, a little ash. Vegetable contains a small amount of saturated and unsaturated fatty acids. Pepper also boasts a large number of different vitamins, a list of thirteen items. The most important of them are:

• vitamin A;
• B vitamins;
• ascorbic acid - one medium pepper contains the daily rate of this beneficial substance.

People who watch their weight will like the nutritional value of Bulgarian (sweet) pepper. It is only 29 kilocalories per hundred grams. At the same time, it contains 0.8 grams of protein, 0.4 g of fat and a little less than 7 grams of carbohydrates. In fact, the Bulgarian pepper is a capsicum harvested at a certain point of maturity.

"Jalapeno" is one of the varieties of vegetable pepper. This is the most common medium-sized chili, attracting the attention of catchy red. Tastes when it is consumed can vary from "a bit hot" and "warm" to "very, very hot and bitter." It is slightly less high in calories than its Bulgarian counterpart - 27 kcal per 100 grams. Carbohydrates are also less - 4.7 grams, but the indicators of the content of protein and fat are higher - each of 0.9 grams. And it contains ascorbic acid twice as much.

Hot chili pepper is the most high-calorie in its crop, but it also has many beneficial properties. Caloric content is 40 kcal per 100 grams with 0.4 g of fat, 1.9 grams of protein and 7.3 g of carbohydrates. It contains the only vitamin K, albeit in very small quantities. The vegetable is rich in potassium and contains some copper and manganese. According to GOST, it needs to be added quite a bit in conservation.

There are many more subspecies of this vegetable. But, for example, black pepper is already a spice, standing in the same row with a long pepper, cubeb and white pepper.

Pepper is a real storehouse of minerals necessary for a man. A dozen different minerals are found in this vegetable.

Despite the fact that after any treatment, some of the useful properties invariably lose absolutely any product, the pepper put into the diet will help to cope even with such a complex disorder as depression. This is possible due to its effects on the body: when it enters the body with food, it acts as a stimulant for the production of the hormone responsible for positive emotions - endofrin. From such a food product is both benefit and harm.

A vegetable is also useful for a person’s circulatory system - it is able to improve blood circulation through the veins, and can also act as a natural anesthetic and an agent that will help withstand a stressful situation, relieve excessive irritability. If a person suffers from frequent headaches, then it is useful to try to introduce a couple of bitter peppers into your daily diet. The result will be available soon. Best of all in this situation can help chili.

This vegetable helps to increase the appetite, get rid of the frequent and causeless loss of strength. It is also useful in diabetes, edema, hypertension and anemia. Due to the high content of vitamins, the vegetable strengthens the immune system, dilutes the blood, stimulates the work of the organs of the gastrointestinal tract together with the pancreas. Pepper in the marinade, as studies have shown, helps even to dull the pain in the legs.

Frequent use in small quantities helps in the fight against chronic problems with sleep, improves the functioning of the liver and one of the most important organs of a person - the heart. A bitter variation contributes to the speedy disposal of allergies, also helps to alleviate the health of asthma, epilepsy and atherosclerosis.

Thus, the use of this vegetable, both raw and cooked, under a sweet or spicy marinade contributes to the overall health of the person, has a preventive effect. But everything is good in moderation.

Pickled peppers are not recommended for use by persons who have problems with the gastrointestinal tract. For example, people exposed to heartburn or bloating, eating it, can thereby cause complications and even greater development of inflammatory processes in the body. Bitter or spicy peppers are contraindicated in irritated mucous membranes. In fact, you can make a list of diseases in which you can not eat chilli pepper:

• ulcers of the duodenum and stomach;
• in chronic colitis or gastritis;
• with kidney problems;
• hemorrhoids are also contraindicated, as is cholecystitis.

There are different recipes for preparing this snack: not only quick and easy, in a hurry, but also more laborious, followed by rolling cans for the winter.

There are several main types of pickles for pepper for the winter:

• sweet and sour;
• honey;
• acetic;
• spicy on butter.

And this list does not end there, there are still many different variations, but they are no longer so popular and more characteristic of certain territories and the people living on them. A couple of interesting cooking variations will be described below.

This dish is fully entitled to be recognized as a self-sufficient snack, but it is also included in more complex dishes, such as salads. In the manufacture of sweet marinade, it is customary to use a large amount of herbs suitable for this vegetable, in addition spicy herbs are used. The best combinations are obtained by adding onions, garlic, black pepper, bay leaves, cumin and parsley with dill.

If there is a desire to surprise someone with not only excellent, deep taste, but also the appearance of a snack, then you can use peppers of three colors - red, yellow and green, thus preparing an edible “traffic light”.

Marinated sweet peppers harvested for the winter can be a tasty gift, reminiscent of spring on a cold and overcast day. Such a dish as stuffed pepper, for example, with meat, is especially successful.

Mature fruits of Bulgarian pepper are selected. Thoroughly washed, then carefully removed the seeds and stem. If you plan to make large reserves, the three-liter jar holds about twenty peppers, given the additional two liters of water poured.

Water should be salted, put on the stove, bring to a boil. Peppers are dipping into the boiling liquid. The approximate cooking time is about five minutes.

The pan is removed from the heat. The resulting intermediate product is transferred to a clean container (jar). It makes sense to scald it in front of this boiling water. Lined peppers are poured yet to cool down with hot water, in which they were boiled.

The can is locked with a metal lid, rolled up with a special key. This is necessary for the safety of the product. After canned jars are turned upside down. They need to be wrapped with a blanket or towel and left in this form until they are completely cooled.

That's all, it remains only to find a suitable reason to open a can and enjoy this light and healthy snack.

This recipe is intended for those more experienced in culinary terms, to whom simple peppers in a slightly salty dressing seem too boring and mundane to taste. But labor and ingredients here will need more.

To prepare meals you need to prepare:

• a few pounds of sweet pepper;
• vegetable oil;
• honey;
• water;
• granulated sugar and salt;
• 9% table vinegar.

The peppers, of course, are thoroughly washed to begin with, then cut into two parts. The core together with the stem are removed. Then each half is cut for another 6 cloves.

Marinade is made very simple. Water is mixed in a saucepan or other suitable dish with salt, honey and sugar. After adding these ingredients to the water, it is necessary to mix everything thoroughly, then add the oil and put on the fire before boiling. As soon as the liquid boils at full strength, the fire diminishes a little, the chopped vegetable is added. Cooking this product costs no more than five minutes, stirring occasionally and adjusting the power of the fire. All pieces should be boiled.

When the sliced ​​pieces are steamed evenly, vinegar is added and gently stirred in brine. This, in fact, the cooking process and ends. All that remains is to pack the product correctly. The pieces are caught and put into sterile jars, after which they are filled with hot marinade, in which they have just been cooked. After the banks need to tightly tighten. And then, as with all the other recipes from this article: turn over, wrap in heat, let cool and brew, then open and enjoy the beautiful and exquisite taste.

A really difficult, but very interesting option - canned pepper at home “You will lick your fingers” in a pot in the Armenian style, and it is called so for a reason. It amazes with its taste and aroma. In such a fill inside the pepper will amaze your guests.

This recipe, like the first, is suitable for people far from the kitchen and culinary business. No special cooking skills are required, but many different ingredients are needed. Namely:

• sweet peppers;
• assorted greens;
• olive oil;
• turnip onions;
• garlic;
• salt and pepper;
• some sugar;
• grape vinegar.

As can be seen from the ingredients, this is far from the sweetest option possible; rather, it can be classified as spicy and spicy. For the preparation of pickled product according to this recipe, a special variety is best - “Kapi” pepper.

For 4 sweet peppers, you will need 2 onions, 0.5 teaspoons of sugar, 1.5 tablespoons of wine vinegar, 2 medium onions, five cloves of garlic, small bunches of cilantro, dill and parsley or other greens for a deeper taste.

Vegetables should be washed, wiped dry, then remove the head with tails and seeds. Vegetables are oiled and sent to be baked either in a microwave or in a frying pan, where they are fried from all sides. In both cases, the process takes no more than 10 minutes. At this time, it is quite possible to have time to make the filling for him.

Onions need to cut into thin half-rings and place in a suitable dish, for example, a salad bowl. Add salt, pepper, sugar. Then these ingredients should be mixed, then leave to infuse for at least ten minutes. Salt with sugar should be successfully and completely dissolved during this time. Onions need to pour a tablespoon of vinegar and leave in this form for about one hour, after which it must be squeezed out - it is necessary to remove excess acidity.

And now it is time to bunch of greens in the company of garlic.Greens are not cut into very small pieces, but garlic cloves, on the contrary, should be cut finely. Further, these ingredients are mixed. Then the most difficult stage of preparation begins.

With baked peppers, you must remove the skin. If they are sufficiently baked, then it will not be too difficult. This, of course, optional, but it will be so delicious. After that, peeled peppers are filled with greens and garlic. But that's not all.

Half a spoonful of vinegar is mixed with a tablespoon of oil. There is added pepper and garlic processed in the garlic press in the company of greens. This already does not go inside the vegetable, but directly pours onto it from above. Next, it should brew a couple of hours, cool in the cold. Managed with this time-consuming recipe, a person gets an excellent stuffed snack.

The recipe is not the easiest, but the effort expended will pay off doubly. For cooking you will need:

• kilogram of bell peppers;
• spicy greens;
• vegetable oil and apple vinegar;
• bell pepper;
• salt;
• garlic.

Whole pepper should be washed, then absolutely nothing more to do with them, put in a greased form or baking tray. Then bake in the oven for no more than forty minutes. The crackling sound during this stage of production is a normal phenomenon, it should not be afraid. Ruddy peppers laid out in a saucepan and insist under the lid closed for about half an hour. In the future, it will help to easily remove the peel from vegetables.

It is best to do the cleaning of peppers from the skins over a salad bowl or something similar, as juice, which is useful for the marinade, will inevitably flow. Together with the skin, you must also remove the seeds with the stem (tail, after which each fruit is arbitrarily divided into several parts.

It was the turn to make a marinade. Three tablespoons of oil and the same 6% apple cider vinegar are mixed in a bowl, there you also need to add a teaspoon of salt and herbs with garlic. To the resulting liquid is added the juice from the peppers.

For further storage for the winter, the jars must be processed in a water bath for at least thirty minutes.

For the preparation of snacks for this recipe you will need all the ingredients used in other variants, as well as a lot of juicy tomatoes. Components are designed for two three-liter jars:

• 3 kg of salad pepper;
• 2 heads of garlic;
• 1.5 kg tomato (can be less, depends on the size of the peppers);
• black pepper peas;
• bay leaves;
• parsley and other greens;
• salt.

Marinade includes 2.2 liters of water, 450 grams of sugar, 3.5 tablespoons of salt, 220 ml of vegetable oil and 330 ml of vinegar.

Best of all for this appetizer fit peppers regular, even shape. Deformed will be difficult to stuff. Also, the skin must be thick enough to hold the tomatoes, otherwise the vegetables will simply fall apart.

From the washed peppers need to remove the stem and seeds - a hat with a tail. Next, peel the peppers in boiling water for no more than five minutes, until they are soft. After you need to let the peppers cool, otherwise you can get burned when stuffing.

Rinse tomatoes thoroughly, cut into pieces. Peel the garlic and chop it very finely. Combine these ingredients, add salt to them and mix everything well. The filling is ready.

At the bottom of the sterilized cans put a little peas, a couple of bay leaves and a bunch of greens.

Stuffed boiled vegetables with tomato filling, then fill the cans with peppers, placing them in rows so that you can see the holes cut in them earlier before cooking the holes.

In boiling water you need to add salt along with sugar, then immediately vegetable oil and vinegar. Boil for about ten minutes. After pouring on the banks.

There are cases when the hostess or the owner of the house - people are very busy, and spending a lot of time on culinary delights and experiments for them is a luxury. But if you still want to cook this snack with your own hands, then there are quick options that are not inferior in taste to more labor-intensive.

Essential ingredients for quick pickling:

• Bulgarian pepper;
• water;
• bay leaves and black peppercorns;
• vegetable oil;
• sugar and salt;
• vinegar 6%.

On 3 kilograms of pepper it is necessary to prepare: a glass of granulated sugar, a tablespoon of salt, a liter of water and one glass of vinegar.

Fruits should be washed, remove seeds from them, cut into oblong pieces with an arbitrary width. This is optional, but it is much easier to pickle sliced ​​peppers than whole ones. Water is boiled in a large saucepan, all the ingredients of the marinade must be added to it: sugar, salt, vinegar oil and bay leaves with black pepper. While the marinade is boiling, you can pour glass jars prepared for storage with boiling water.

As soon as the water boils, you need to immediately put in it one third of the chopped pepper and cook for no more than five minutes. After that, without removing the pan from the heat, the peppers are tightly transferred to the jars, filled with hot marinade. And the next portion of vegetables is laid out in the empty pan with the remaining liquid. That's all. Quick and tasty. Pickled peppers are best to store in a cool place, the most optimal - the bottom shelf of the refrigerator.

Also, after cooking, you can add a couple of teeth of garlic passed through a press, as well as greens, to the pepper. In the banks of such a snack with ease will last at least a week, provided they are in the refrigerator. This appetizer is perfect for meat, cooked in any form, as well as for some alcoholic beverages.

For pickling peppers, the best ingredients should be selected. You should not take, for example, faded or damp greens, withered peppers, and so on.

In many recipes for canning taken large three-liter jars. In fact, it is not at all necessary, it is best to take the small size of glass containers. This will help to preserve the preservation in proper form longer, besides it is easier to sterilize and check for the absence of dirt before rolling up. There are such unpleasant cases when peppers rolled in the winter by the time they open their glass vault have time to ferment or mold.

You can also add other vegetables to the dish to achieve the richest taste and more variety. Vegetables such as are well combined with sweet peppers:

• cabbage;
• squash;
• eggplant;
• tomatoes;
• zucchini;
• potatoes.

Stuffing pepper can be absolutely any, it is limited solely to the tastes and imagination of the chef. From spices almost under any recipe bay leaf, black pepper peas, tarragon and garlic are best suited. Of course, this is not all the spices that can be added to the marinade, but they certainly will not cause hostility.

And most importantly: the thicker the pepper itself, the better. Otherwise, it may simply not sustain and burst during processing.

Suitable fruit for a particular snack is very easy to choose.All sweet peppers have large fruits and thick walls, semi-sharp - long with a wavy surface, and sharp or bitter have thin walls and an elongated shape. If for the recipe you need pepper with the smallest possible burning ability, then its best look is paprika.

To learn how to make pickled sweet peppers, see the video below.