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Hot peppers in vinegar with honey

Hot peppers in vinegar with honey

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A simple recipe with a pleasant aroma.

  • 1 kg hot peppers
  • 250 ml water
  • 250 ml honey
  • 250 ml vinegar
  • salt

Servings: 4

Preparation time: less than 90 minutes

RECIPE PREPARATION Hot pepper in vinegar with honey:

You can put chopped hot peppers in jars or cut them like me to use fewer jars. If you cut them, put almost a teaspoon of salt and then mix them. Leave them like this for about an hour or two. I put them in jars, quite thick.

I poured over them the mixture of vinegar, honey and water and I stapled the jars well. They are placed in a cool place, away from heat.

Tips sites


you can add raisins to the pepper jars because they still take them from the hot pepper.


raisins are good to eat.

Hot peppers in a jar for the winter & # 8211 a different but delicious recipe with bee honey and garlic

Pickled hot peppers according to this recipe have a sweet, pleasant aroma. The honeyness of the bee and the sharpness of the pepper combine perfectly with each other. Pickled hot peppers go perfectly with meat dishes. Try the recipe below.


  • 2 kg hot peppers, 1 clove of garlic
  • 500 ml of vinegar, 2 teaspoons of honey
  • 4 teaspoons fine salt, 5 black peppercorns
  • 500 ml of plain water, 2 teaspoons of sugar

Method of preparation:

We wash the peppers, dry them with paper towels and put them in sterilized jars.

Pour 500 ml of plain water into a saucepan. Add to the water, peeled garlic cloves, honey, salt, sugar, black peppercorns and vinegar. Put the pan on the stove, over medium heat and wait for the marinade to boil.

We immediately pour the boiling marinade over the peppers in the jars. Close the lids tightly and turn them upside down (making sure there are no leaks).

Cover the jars with peppers with a blanket or a thick towel and let them cool for about 24 hours. After they have cooled completely, we store them in a dark and cool place, preferably in the cellar, pantry or refrigerator.

Pickled hot peppers will undoubtedly improve the taste of any dish. Even if you are not a fan of spicy foods, it would still be good to eat this vegetable, even in small quantities, because it has been shown that hot peppers stimulate the production of hormones of happiness.

Try this simple recipe and share it with your friends. They will definitely thank you. Have fun with your loved ones and increase your cooking!

Hot pepper vinegar ingredient:

  • 3 kg of peppers
  • 1.5 liters of 9-degree vinegar, from wine
  • 1.5 liters of cold, clean water
  • 1 tablespoon peppercorns
  • 2 tablespoons mustard seeds
  • 6-7 bay leaves
  • 2 tablespoons large salt
  • 2 tablespoons honey
  • 6-7 bay leaves
  • 1 onion

I bought two kinds of peppers respectively, 2 kg of semi-hot & # 8220corn & # 8221 also called Bulgarian pepper and 1 kg of good hot peppers. Everyone can prepare what kind of pepper they want. I washed the peppers and let them drain. In a pot I put water, vinegar, salt, honey, bay leaves, a tablespoon of mustard seeds and a few peppercorns. I stopped a spoonful of mustard seeds and most of the peppercorns, which I will put directly in jars. Put the pot on the fire, mix and bring all this mixture to the boil. After a few boils, turn off the heat and let it cool a bit.

Meanwhile, place the peppers in jars, evenly distributing the long, semi-hot and hot peppers. We put the mustard and peppercorns in jars, in a more or less equal way. Peel the onion, cut it into quarters and put the pieces in jars. If the onion is small, use several whole onions. We put the slightly cooled composition over the peppers, in jars. We let them sit for a while to lose some air and fill with more liquid. We put a lid on the jars or tie them with foil.

In two weeks these hot peppers in vinegar will be ready. Regardless of the quantities, the proportion of 50% -50% water and vinegar must be kept. Unlike other preserves, we do not find that hot peppers in vinegar bloom and this is primarily due to the spice. Prepared in this way, the pepper does not soften, keeping its firmness, it is slightly sweet, tasty and slightly aromatic. I, as usual, prepare the juice by eye. To make sure you prepare as much juice as you need, after putting the peppers in jars, fill them with water and then empty them. This will give you the required amount of liquid. Stop half of this measured water and replace the other half with vinegar, to have the proportion of 50-50. Use wine vinegar but not dilute acetic acid (write on the glass), ie vinegar obtained by fermentation and not industrially.

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I cleaned the onion and 2 cloves of garlic, then I washed the onion, garlic and hot peppers. For the hot peppers, I also kept the core with seeds.

Cut the rounds, respectively the julienne, the hot pepper, the garlic and the red onion. In a bowl, mix the chopped vegetables, honey and salt, then mix well.

The hot pepper mixture is put in a jar, I used 1 jar of 175ml (so a little smaller than an ordinary small jar of 400g that can hold 200ml of liquid). The contents of the jar are completed with vinegar until the peppers are completely covered.

Close the jar well, and the pickled peppers are ready in about 2 weeks, and can be kept in the pantry for even 1 year, it is good to keep the pepper in the refrigerator after opening the jar.

Pickled hot peppers or Ciusca

This year I returned from Dobrogea with a very good recipe, from pickled hot peppers or ciusca, as they are called there. The recipe comes from Sarichioi, on the shores of Lake Razim. I will tell you how it is prepared there, although the recipe is a popular one in Dobrogea.
Not only are they the best hot peppers, but they are also easy to prepare. You only need a few clean ingredients and jars. When it stays overnight, the vinegar should cover the hot peppers.
The hot peppers I tried at Sarichioi are made with a lot of sugar, I reduced the amount and used less, according to my taste.

Hot peppers in vinegar with honey, without boiling

The hot pepper recipe with honey is probably the simplest and easiest canned recipe in existence. Preserved in this way, hot peppers become sweet-sour, are perfect in texture and fit very well.

When preparing hot peppers in a jar, we make sure to choose the firmest and most beautiful peppers to our touch, we prefer the Bulgarian ones, because they are less hot (but any kind of hot peppers are good). For this recipe, I chose Bulgarian peppers and smaller peppers that are very hot, vinegar, honey and optionally we can add mustard seeds. I tested the recipe last year and I was very satisfied with the result and I recommend you to try it yourself.

ServingsPreparation timeTotal preparation time
4 jars15 min15 min

  • 1 kg hot peppers
  • 1 l 9% white vinegar / apple cider vinegar
  • 350g bee honey
  • 4 teaspoons mustard seeds.
  • For starters, prepare the ingredients (wash the hot peppers very well in advance).
  • Then cut the tails with a knife to better arrange in jars, then add honey to the vinegar and mix well with a spoon until completely dissolved.
  • Then we arrange the peppers in jars, we try to cram them to fit as many as possible, we add a teaspoon of mustard seeds in each jar.
  • The next step is to pour the vinegar mixture with honey into the jars with hot peppers until they fill very well, put the lids on and tighten them very well.
  • The hot peppers are left in a cool place for 2 weeks after which they can be enjoyed.

Recipe of the day: Pickled hot peppers with apple cider vinegar

Hot peppers pickled with apple cider vinegar from: peppers, apple cider vinegar, water, sugar, salt.

Hot peppers pickled with apple cider vinegar


  • 10-15 hot peppers
  • 1 cup + 2 tablespoons apple cider vinegar
  • 1 cup + 2 tablespoons water
  • 3 tablespoons sugar
  • 2 tablespoons salt

Method of preparation:

Transfer to a chopper. Cut into slices.

Add in a jar with a lid.

Combine apple cider vinegar, water, sugar and salt in a small saucepan. Simmer, stirring constantly, until the sugar and salt dissolve.

Pour the liquid over the peppers in the jar. Allow to cool completely, then close the jar and store in the refrigerator.
Serve after at least 24 hours.

Donuts with onions and hot peppers in vinegar with honey

An initiative of the Ilfov County Council in partnership with the Bucharest Metropolitan Area Intercommunity Development Association

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