Tsitsak pepper is an excellent tasty snack and is usually served with meat, fish, pilaf and borsch. This dish of Caucasian cuisine is especially popular among Armenians. We learn different recipes for this dish.
Selection and preparation of ingredients
Take for cooking hot peppers of approximately the same size. The pods are washed and dried, often each at the base, so that the marinade fills the voids inside. It is also recommended to cut off too long tails and leave only the stalks, so that it is convenient to hold them.
Did you know? There is a mid-season variety of Tsitsak pepper. This is the usual bitter pepper, 15–20 cm long, which turns red when ripe, but can also be used green.
How to pickle zitsak pepper for the winter: the best recipes
There are many recipes for preparing tsitsak pepper - simple salting, with honey, with butter and herbs. For such blanks, it is best to take cans with a capacity of 0.75-3 liters. Before cooking, they are washed with soda and sterilized with covers over steam or in the oven. If the workpiece will be stored in the refrigerator under a capron lid, then such a lid must be rinsed with boiling water.
Classic recipe
50 minutes
hot pepper
5 pieces. (or to taste)
Nutrition value per 100 g
- Pierce prepared pods in two places with a fork.
- Peel and wash the garlic, cut the teeth into slices. Wash and finely chop the dill.
- Put a part of dill and garlic on the bottom of the pickling bowl (pots, buckets). On top of it lay out a dense layer of peppers. Then again a layer of dill with garlic.
- Dissolve the salt in purified water and fill the container with fruits with the resulting brine.
- Put a saucer or plate with oppression on top.
- Leave the vegetables at room temperature for 5–10 days. Tsitsak must change his color and become the color “khaki”. When the fruits are well salted, drain the brine through a colander.
- Peppers squeeze from the liquid.
- Put the pods as tightly as possible into the sterilized jars, draining all the liquid, and cover them with lids.
- Put in a pan with high sides with a napkin at the bottom, add water to the "shoulders" of the cans and sterilize for 10 minutes. after boiling.
- Roll up cans with a rolling key.
- If you do not want to roll pepper for the winter, then the pepper, along with dill and garlic, should be folded tightly into the container again, ramming the layers, pour off all the liquid allocated to it and pour in a new brine. For brine, dissolve the salt in water again - 2 tbsp. l on 1 liter of water. As a capacity, you can use three-liter jars with screw caps, or you can put them back in a bucket and put a little oppression on top. Such a workpiece can be stored in a cool place (cellar, refrigerator) all winter.
Video recipe
Classic Recipe Video Recipe: Classic Recipe
Simple recipe without sterilization
40 minutes
Nutrition value per 100 g
- Put spices and prepared pepper in sterile jars, tamping the layers well.
- Pour boiling water and leave for 15 minutes. Then drain the water.
- Cook marinade from water, sugar, salt and vinegar.
- Pour the contents of the cans with a hot marinade and roll up. Flip over to cover.
- Allow the workpiece to cool and transfer to storage.
Did you know? For the daily intake of vitamin C, it is enough to eat 30–50 g hot pepper.
Fried
1 hour 20 minutes
greens (parsley, dill or celery)
2 bundles
refined oil
350 ml
Nutrition value per 100 g
- On each pod, make a cross-shaped incision at the very tip.
- Peel, wash and chop the garlic. Wash greens, dry and finely chop.
- Stir the garlic, herbs and salt and roll the peppers in this mixture. Fold them in one container, cover and leave for 24 hours.
- Stir the oil with vinegar and fry the peppers in a pan in this pan.
- Put the fried pods in sterile containers as tightly as possible and cover with sterile lids.
- Place the blanks in a wide pot with high sides, placing fabric under them. Pour in water, bring to a boil and sterilize for 20 minutes.
- Make a can roll.
With honey
1 can for 1 liter 25 minutes
hot pepper
how much will fit in a 1 liter jar
apple cider vinegar 6%
1 cup
Nutrition value per 100 g
- Sterilize the jar and the lid to it.
- Each pod is slightly cut at the tail.
- Put prepared peppers in a jar vertically.
- Dissolve honey in vinegar.
- Pour filled cans with marinade, close the lid (you can nylon).
Important! Such a pepper can be consumed only after a week of insisting. All the ingredients of this recipe without sterilization are excellent preservatives and can be stored even in room conditions.
In Armenian
2 hours 30 minutes
Nutrition value per 100 g
- Bake whole fruits in the oven or fry in a pan.
- Peel and wash the garlic, cut into petals and put in sterile jars.
- Peel the peppers.
- Boil the water, throw sugar, salt, oil, vinegar into it and cook until the sugar dissolves.
- Lower the peppers in boiling marinade in small batches for 1-2 minutes.
- Take out the fruits and arrange in banks.
- Pour the pods with the marinade in which they cooked, cover with lids.
- Put the blanks in a deep pan with a cloth napkin at the bottom, pour water, bring to a boil and sterilize for 20 minutes.
- Roll up and leave to cool.
Important! People with diseases of the gastrointestinal tract, liver, pancreas, spicy dishes are contraindicated. Caution should be taken with this dish and pregnant women.
Features of storage of blanks
In banks under the lid, the workpiece is stored on the shelf of the refrigerator. If the process of sterilization and corking of the lid with a rolling key has been carried out, then the storage is longer (no more than a year), and the workpieces are moved to the cellar or basement. A billet such as tsitsak is usually used as a savory snack. According to some recipes, it is prepared very quickly and requires a minimum of labor, and some have to tinker with, but it's worth it.
