Hot pepper salad with onion in vinegar

Hot pepper salad with onion in vinegar

We choose multicolored peppers and combine onions, to have variety of taste and color, as it suits any dish.

Wash the peppers well and chop them into rounds, the hot ones and the Bulgarian ones, with all the seeds, and the capsicums are chopped into small cubes.

Chop the onion into scales and mix with the peppers.

For the liquid solution, mix the vinegar with water and put it on the fire together with the spices.

When the boiling point is reached, add salt and sugar to taste.

Let it boil for 1-2 minutes, no more.

The mixture of hot peppers with onions is well packed in sterilized jars and pour over the hot solution.

Screw on the lids, cover the jars with a blanket and allow them to cool slowly, then store in the pantry.

It's a salad hot peppers with yellow and red onions in vinegar, full of color and taste.

It is not overly spicy and can be served with sour soups, sarmale and various dishes.

Gogon salad with onion and bell pepper & # 8211 the tastiest vegetable salad you can eat in winter

Gogon salad with onion and bell pepper is, from my point of view, the most delicious salad that can be eaten in winter. I recommend you try it too. It is easy to prepare.


  • 25 kg gogonele, 1 kg bell pepper
  • 1 kg onion, 3 hot peppers, 1 bunch of parsley
  • 200 ml sunflower oil, 100 ml 9% vinegar
  • Salt (to taste)

Method of preparation:

We wash the gogons and cut them into small slices. We put them in a deep basin.Cover the basin with a towel and leave it at room temperature for 24 hours. During this time the tomatoes will leave juice.The next day, drain the liquid and continue to prepare the salad.

Finely chop the bell peppers, in the form of thin strips. Of course, before, peppers must be cleaned of seeds. Chop the onion, hot pepper and parsley. Add the peppers, onion and parsley to the bowl with the gogonele.

We also add salt, 200 ml oil and 100 ml vinegar. Mix well and let the vegetables marinate for about an hour.

During this time we will sterilize the jars and lids. We sterilize the jars in the oven and the lids in a pot of hot water.

We then transfer the gogonele salad into jars.We pour the juice from the basin into jars. Cover the jars with lids.

Put a cloth on the bottom of a large saucepan. We put the jars with gogonele salad in the pan. Pour enough water into the pan to cover 3/4 of the height of the jars.

Put the pan on the stove and wait for the water to boil. From the moment the water starts to boil, leave the pot on the fire for exactly 5 minutes.

Then turn off the stove and carefully remove the jars from the pot. We close them tightly with lids, turn them upside down and cover them with a thick blanket.

Let them cool, then store them in a dark and cool place, preferably in the basement or pantry.

Tomato salad with peppers in a jar & # 8211 a spicy salad to my taste

Tomato salad with peppers in a jar is one of my favorites. The first time I tasted this salad, I realized that it is exactly to my taste. I searched for the recipe until I came across it. Today I decided to share it with you.


  • 1.5 kg ripe tomatoes
  • 1 kg of red peppers, 600 gr of onion
  • 2 hot peppers, 120 g of sunflower oil
  • 80 gr vinegar, 20 gr salt

Method of preparation:

Wash the tomatoes in 2-3 waters. We cut them into small pieces and put them in a pan on the fire. Cook the tomatoes until the peel begins to come off them.

Strain the tomatoes to remove the remaining juice.

Remove the peppercorns. Rinse the peppers and cut them into small, thin strips. Peel an onion and finely chop it. Cut the hot peppers into small pieces.

Add to the bowl with tomatoes, red peppers, onions and hot peppers. Pour the sunflower oil, vinegar and salt over the vegetables. Cook everything for 45 minutes.

We prepare the jars in which we are going to put the salad. We wash them well and then let them dry. Put the tomato and pepper salad in jars, while it is still hot. We close the jars with lids and turn them upside down. Put a blanket or a thick towel over them and let them cool.

After the jars have cooled, store them in a dark and cool place, preferably in the cellar or pantry. From the given ingredients we should get about 5 jars (400 ml) of tomato and pepper salad. It's delicious. Good appetite and increase cooking!

How to prepare Hot pepper salad with onions and green beans!

You can also follow my recipes on the page Facebook, but I'm waiting for you with culinary surprises and on Instagram.

Hot pepper salad with onion in vinegar - Recipes

Other recommendations:

  • Blueberry and Quinoa muffins
  • Rice pudding with nuts and caramel
  • Catalan rice cream
  • "Carbonara" butterflies with mushrooms
  • Butterflies with seafood
  • Butterflies with chicken, nuts and gorgonzola
  • Grated quinoa and cheese, with aioli sauce
  • Lasagna with salmon and spinach
  • Polenta with milk
  • Mamaliga in 3 minutes
  • Rolled polenta with 4 cheeses
  • Small with grilled polenta
  • Rice with breaded meat
  • Rice with pork ribs and peppers
  • Rice with shrimp and mussels
  • Rice with milk and vanilla pods
  • Rice with cinnamon and lemon
  • Italian style rice
  • Easter for children
  • Rigne feathers with chicken and mustard
  • Rice cakes
  • Quinoa with delicious vegetables
  • Risotto with mushrooms
  • Ham rolls stuffed with rice salad
  • Caesar salad with rice
  • Tropical fruit salad
  • Vegetable salad and Quinoa tricolor
  • Quinoa salad, avocado and chicken
  • Couscous salad with shrimp
  • Couscous salad with vegetables - Tabbouleh
  • Couscous salad with pomegranate
  • Rice salad with avocado and salmon
  • Rice salad with seafood
  • Rice salad with dehydrated fruits
  • Rice salad with sun-dried tomatoes and capers
  • Rice salad with salmon and pepper
  • Quinoa salad with anchovies and baked peppers
  • Quinoa salad with tuna and cherry tomatoes
  • Quinoa salad and beets
  • Salad in three colors with fusilli and tuna
  • Neapolitan spaghetti
  • Tagliatelle with "sun vegetables"
  • Tagliatelle with hot peppers and shrimp with lemon
  • Tagliatelle with lemon cream and tuna
  • Tagliatelle with vegetables
  • Rice tart with milk
  • Rice tiramisu
  • Stew with polenta


- a head of salad, cut into pieces (about 600 g)
- 100 g of spicy salami, Italian (pepperoni)
- one third cup of sliced ​​hot peppers (preferably preserved in oil for more intensity)
- a third cup of chopped red onion
- a cup and a half of & quotinimi & quot of drained artichokes, pancakes and chopped, canned (about 300 g) or a cup and a half of pitted black or red olives, chopped
- 3 tablespoons of red or white wine vinegar
- a quarter cup of olive oil
- half a teaspoon of salt
- a quarter teaspoon of freshly ground black pepper
- half a cup of grated Parmesan cheese

In a large bowl, mix the salad, hot peppers, salami, onion and artichoke or olives to combine the flavors.

Add vinegar, oil, salt, pepper and Parmesan cheese and mix well to cover all ingredients.

For more flavor, you can try using prosciutto instead of spicy salami, add more hot peppers to "condiment" the salad, try chickpeas instead of artichokes or add a quarter cup of finely chopped basil leaves for a aroma more. Mediterranean. Whatever you choose to prepare, this Italian salad it is unmatched and amazing!

Video: Καυτερές πιπεριές με καρότο τουρσί (January 2022).