How to salt bell peppers for the winter - recipes. How to cold pickle hot peppers for the winter and other recipes from Caucasian cuisine

To please your family with delicious and savory dishes not only in autumn and late summer, housewives should know how to salt hot peppers or marinate them separately or with other vegetables. Making such preparations for the winter is not at all difficult, and many pickling options make it easy to choose a recipe for every taste.

When choosing a vegetable for home canning, pay special attention to the appearance of the fruit: they should be thick-skinned, without defects, spots or damage to the skin. The dish will look more attractive if you select capsicums of different colors for pickles.

The traditional way to prepare pickled peppers is to soak the fruits in a pan of hot brine. The classic recipe for preparing such a dish is very simple and includes a minimum amount of ingredients.

You will need:

• 0.5 kg pepper;
• 80 grams of salt;
• 1 liter of water.

Wash the capsicums and pierce the fruits near the tail with a fork or toothpick so that they are better saturated with brine (instead of punctures, you can make a shallow cut about 2 cm long), and then place them in a pan of suitable size.

Prepare a hot brine by dissolving the salt in boiling water, pour it into a bowl with pepper and press down on top with pressure. Keep the pan with the vegetables placed in the solution in a warm place for 3 days. Then drain the liquid and add a fresh saline solution made in the same proportion.

Another 5 days after the hot pepper has been pickled, it can be put into jars, again filling the product with freshly prepared brine.

It is also possible to salt hot peppers in a cold way for the winter. With this method, canned vegetables have a denser and crispier consistency, however, it also takes much more time to prepare the product.

If you intend to try a similar recipe, prepare the following products:

• 1 kg pepper;
• 40 grams of salt;
• 1 liter of water;
• 5 black currant leaves;
• 5 cherry leaves;
• several sprigs of dill;
• 4 cloves of garlic;
• 2 leaves of horseradish.

Heat some water and dissolve the salt in it, then add the rest of the water into the container so that the brine is at room temperature. Wash the fruits and prick them at the base with a fork several times. Place half the cherry and currant leaves at the bottom of the jar, throw in garlic cloves and fresh dill.

Then place the hot pepper in a container, covering it on top with the remaining leaves of the fruit trees and horseradish. Fill the jar to the top with the prepared brine, press down on top and place in a cool place for two weeks.

Pepper in marinade

When choosing recipes for preparations for the winter, many housewives prefer not to pickle, but to pickle peppers, considering such vegetables to be more tasty. If you are also a fan of marinades, try preparing canned capsicums with the addition of vinegar and sweet ingredients.

To try this method, prepare the following products:

• 1 kg of hot pepper;
• 40 grams of salt;
• 1 liter of water;
• 40 grams of honey or sugar;
• 40 ml 9% vinegar.

Wash the peppers, peel them from the seeds and remove the stalks.

Remember that it is not for nothing that this vegetable received the name “bitter”; when working, act extremely carefully, do not bring it to your face, and protect your hands with thin rubber gloves.

Place the processed fruits in clean jars. If you took vegetables of different colors, place them in glass containers one by one, this will give the preparation a bright and original look. Prepare the marinade by dissolving sugar, salt and vinegar in boiling water, and then pour the resulting mixture over the vegetables. Store pickled peppers under nylon covers on the refrigerator shelf or in the cellar.

Spicy appetizer with tomatoes

Now you know how to pickle whole hot peppers, but you can also make delicious canned snacks from this vegetable.

For example, a vegetable mixture will be very appetizing, for the preparation of which you need to take:

• 500 grams of hot pepper;
• 4 tomatoes;
• 8 cloves of fresh garlic;
• 100 ml olive oil;
• 20 grams of salt.

Wash the pepper, dry it, cut off the tails and grind through a meat grinder along with the seeds. Chop the garlic cloves and fresh tomatoes there. Pour olive oil into a deep frying pan or saucepan, add vegetables and fry until thickened, about 30 minutes. During the cooking process, the mixture must be salted and stirred periodically. Place the fried vegetables in a glass container and store in the refrigerator, covered.

Pepper in Armenian

This hot pepper dish, called "Tsitsak", is an ideal complement to kebabs, kebabs and other meat dishes.

Take:

• 1 kg green pepper;
• 6 cloves of garlic;
• several sprigs of dill;
• 1.5 liters of water;
• 60 grams of coarse salt.

Before canning, the pepper should be dried by spreading it on a horizontal surface and leaving for 2 days. When the fruits have slightly withered and softened, it’s time to move on to the next stage. Wash the vegetables, pierce them with a fork in several places and place in a deep bowl. Add coarsely chopped dill and garlic cloves there.

Dissolve salt in cold water, pour the contents of the pan and keep under pressure in a warm room. After a few days, when the pepper pods turn from green to yellow, they can be transferred to jars.

To do this, drain the liquid from the pan and carefully squeeze the pickled vegetables with your hands. Then fill the jars tightly with pepper and fill them with fresh cold brine, prepared in the same proportion. The dish must be stored refrigerated.

Hungarian pepper

To pickle hot peppers for this recipe, you will also need other vegetables and seasonings.

The full list of ingredients includes:

• 1 kg of hot pepper;
• 1 liter of water;
• 150 grams of parsley root;
• 150 grams of celery root;
• 5 cloves of garlic;
• 200 grams of cauliflower;
• 40 grams of sugar;
• 4 bay leaves;
• 100 ml 6% vinegar;
• 40 grams of salt.

Clean the washed pepper from seeds, tails and cut into large pieces. Finely chop the garlic, as well as parsley and celery root with a knife. Divide the cauliflower into small florets and soak in salted water for a quarter of an hour.

Place the prepared vegetables in a saucepan, add bay leaves there. Dissolve salt in water, pour in vinegar and stir thoroughly, and then pour the marinade over the vegetables. For the first 10 days, the pan is kept under pressure in a warm place, and then the prepared vegetables are stored in the refrigerator, placing them in jars.

Another original recipe for preparing hot peppers for the winter will appeal to connoisseurs of spicy Korean cuisine.

Take:

• 1 kg capsicum;
• 4 cloves of garlic;
• 80 ml table vinegar;
• 15 grams of salt;
• 15 grams of sugar;
• 5 grams of ground black pepper;
• 5 grams of paprika;
• 5 grams of dried coriander;
• 500 ml water.

Rinse the pepper thoroughly under cold running water. To make the dish more colorful, if possible, choose red and green fruits, taken in equal proportions. Boil water in a saucepan, add salt, sugar, ground black pepper, paprika, chopped garlic and dried coriander.

Mix everything, reduce the temperature and wait for the liquid to boil again. Then pour in the vinegar, keep the pan on the fire for another 5 minutes and remove it from the stove. Place the peppers in jars, fill with the resulting brine and close with a lid. The product will be ready for use after 3 days.

We hope that among the methods of pickling hot peppers described above, there will definitely be a recipe that you and your household will like. Bon appetit!

Cucumbers, mushrooms or cabbage. Such an appetizer always turns out very tasty and tender, with a pleasant aroma and bright color, which the pepper does not change at all when salted, but on the contrary, only enhances it by several tones.

Any pepper and even chili can be salted, but it works best pickling bell pepper, that’s why we want to offer you this recipe.

So, pepper pickling recipe Bulgarian with a detailed step-by-step description.

Ingredients required for pickling bell peppers:

Sweet bell pepper - five kilograms;

Parsley;

Celery greens;

Black peppercorns;

Bay leaf.

For the brine:

Pure distilled water - five liters;

Table salt (not iodized) - four hundred grams.

Method of preparation.

Step one. As in the case of cooking, first select good, smooth fruits for pickling, approximately the same size, and rinse them thoroughly under running cold water several times, and then dry them by laying them on a kitchen towel or any natural cotton cloth.

Step two. Bell peppers can be pickled either as whole fruits or as pieces. If you want the pickling process to go faster, then cut each fruit in half, remove the core with seeds, and then cut each half into wide “boats”.

If you prefer whole pickled peppercorns, then simply prick them in several places using a wooden toothpick or a match sharpened with a knife.

You can also first blanch the pepper in hot water for two to three minutes, and then immediately cool it in cold water, but this is optional.

Step three. Place the prepared pepper in layers in a suitable container - it can be an enamel pan, a plastic bucket, a clay pot, a wooden tub, etc. Be sure to place parsley and celery, black peppercorns and bay leaves between each layer of pepper.

Step four. Prepare the brine by bringing 5 liters of pure distilled water to a boil, then adding all the salt to it and boiling until it is completely dissolved. Then remove the brine from the heat, strain through a fine sieve or three-layer cheesecloth and cool completely.

Step five. Pour cold brine over the spiced bell peppers, cover the workpiece with gauze or a simple cotton cloth on top, place a wooden circle or a plate suitable for the diameter of the container, turned upside down, set the pressure, and leave to pickle at room temperature. You can use a glass jar filled with water or a plastic bottle as oppression.

Step six. After ten to twelve days, the salted bell pepper will be ready to eat. Next, we put it away for storage, just like in a cold cellar or basement. If you do not have such storage conditions, you can transfer the salted bell peppers into ordinary three-liter glass jars, close with a nylon lid and put in the refrigerator.

Preface

Every housewife tries to prepare pepper for the winter, at least a few jars. Its fruits are not only tasty and healthy, but also remind you of summer with their natural beautiful colors and serve as table decoration. Most often, peppers are pickled, but there are many other recipes that will allow you to discover new delicious dishes from this vegetable and significantly expand the feast menu.

For canning, select fresh, undamaged vegetables. In this case, the fruits should also be “fleshy”. Regardless of the recipe, first all vegetables, including those additionally used in cooking, are thoroughly washed. After this, the pepper must be peeled. First, carefully cut out the stalk. If we are going to make rings, then we clean out the seeds inside the vegetable with a teaspoon through the resulting hole. In all other cases, we cut the fruits lengthwise from the crown to the tail and only then remove everything unnecessary from them.

Preparing fried peppers for the winter

All utensils used for canning must first be thoroughly washed, and those intended for storing food for the winter and its lids must be washed with cleaning agents. Glass containers must also be sterilized. Lids for them too.

Containers with pepper preparation must be closed or rolled up immediately after all canning operations are completed. They are stored in a cellar, basement or refrigerator.

Storing containers with canned peppers in the cellar

If the jars were filled with a hot finished product or were pasteurized along with the pepper, then after sealing the lids they are first allowed to cool. To do this, they are turned upside down and placed with their lids on a warm mat, and then wrapped in some dense thing, for example, a blanket. So the jars should stand until their temperature is equal to room temperature. Only after this can the pepper be sent for storage.

Freezing peppers is a very convenient and quick way to prepare them for the winter. But that’s not even the main thing. Freezing allows the vegetable to retain its original taste, aroma and almost all vitamins, at least more than with other methods of preparing it.

Freezing peppers for the winter

You can freeze peppers for a variety of purposes. The method of preparing the vegetable depends on them. If for winter stuffing, then the fruits are left whole. In principle, you don’t even have to clean them, just wash them, but then they will take up a lot of space. Therefore, we select fruits that are approximately the same in shape and size and free them from the stalk and seeds. Then the pepper must be thoroughly wiped and dried to remove all the moisture remaining after washing and released during cleaning. Otherwise, when frozen, the water, turning into ice, can correct the shape of the fruit not for the better.

Then we put the peppers inside each other like cups and pack the resulting pyramids in a plastic bag, which we tie. After this, we put the vegetables in the freezer. After a few hours, the bag with pepper should be removed and shaken slightly so that the pyramids of fruit do not stick to the bag or to each other. Then we put them in place.

Putting peppers inside each other

If fresh frozen pepper is needed as an ingredient for salads or for seasoning hot dishes, then it is cut into strips, slices, squares or rings. After this, the chopped fruits must be dried as much as possible. Otherwise, the icicles of excess moisture that form in the freezer when the pepper is defrosted will turn it into an unpleasant mass. Therefore, we place the chopped vegetables on paper napkins and keep them there for about half an hour, stirring them periodically with our hands. Then we put the peppers in bags, which we tie, and put them in the freezer. After a few hours, you need to take out the bags and shake them slightly so that the pieces of vegetables do not stick to each other. Then you should try to knock the pepper down more tightly so that it takes up less space. Then we return the vegetables to the freezer.

Salted peppers invariably turn out to be very tender, tasty and with a pleasant aroma. The most delicious preparations are obtained by using the cold method of salting foods. This is when they are placed in jars, buckets, tubs or barrels, and then filled above the level of the top vegetables with cold brine and a weight (weight) is placed on top. After the salting process is completed, the workpiece is put away in a cold place for the winter. To obtain different shades of taste, vegetables are topped with herbs, spices, and garlic.

It is very important to monitor the amount of brine both at the salting stage and during storage. Vegetables should always be covered with it.

Therefore, as needed, brine must be added. Usually boiled water is added. Below are several recipes for cold salting peppers.

Cold pickling of vegetables

Recipe with greens. You will need:

• vegetables – 5 kg;
• black pepper (peas) – 25 pcs;
• parsley and celery (bunches) - 3 pcs each;
• bay leaf – 10 pcs;
• non-iodized salt – 450 g;
• water – 5 l.

Peppers can be pickled whole by first piercing the fruits with a toothpick or fork in several places, or by cutting the vegetables into wide “boats”. This will make the pepper pickle faster. After preparing the fruits according to one of these options, they can be blanched - put in boiling water for 3 minutes. Then the vegetables should be immediately cooled under cold water. Blanching is optional; it will make the pepper softer and more elastic.

Place the vegetables prepared for pickling in layers in a suitable container. It is better if it is a wooden tub, an enamel pan or bucket; a plastic or ceramic container will also work. Between the layers of vegetables, be sure to put greens, peppercorns and bay leaves.

Vegetables prepared for pickling

To prepare the brine, bring the water to a boil and add salt. Then boil everything, stirring, until the salt is completely dissolved. Remove the brine from the stove, strain it through a fine-mesh sieve or triple cheesecloth, and then leave to cool to room temperature.

Pour cold brine into a container with vegetables above the level of the fruit. Cover the workpiece with cotton cloth or gauze. On top we place a wooden circle, an enamel lid or a plate turned upside down. Their diameter should be slightly smaller than the size of the container. Then we place pressure on them, for example, a glass jar of water. Leave the pepper for 12 days in a room at room temperature. If you need to top up the brine, add 1 liter of water with 30 g of salt dissolved into the container.

After 12 days, the pepper will be salted and ready to eat. We hide the container with it for storage. It happens that there is nowhere to place it. To preserve salted vegetables, put them in glass jars, fill them with the brine from which they were extracted, close them with nylon lids and hide them in the refrigerator.

Bulgarian pickling. You will need:

• vegetables – 10 kg;
• parsley and celery (greens), cherry leaves - 100 g each;
• coriander (seeds) – 5 g;
• non-iodized salt – 700 g;
• water – 9 l.

We perform the salting as in the previous recipe. In this case, we leave the pepper fruits whole.

Express method. For one 3-liter jar you will need:

• vegetables – 2 kg;
• garlic (cloves) – 2 pcs;
• celery and dill (greens) - 1 bunch each;
• onions – 2 pcs;
• aspirin (tablets) – 2 pcs.

For the brine:

• water – 1 l;
• sugar – 1/3 cup;
• non-iodized salt – 1 cup;
• vinegar – 80 g.

Cut the pepper and peeled onion into 4 parts, chop the greens, and peel the garlic. We put everything in a jar. We throw aspirin into it. Prepare the brine as in previous recipes. When it becomes cold, pour it into a jar of vegetables. We close the containers with nylon lids and hide them for storage.

Pickled peppers for the winter are a win-win option in all respects if you prepare them correctly. Each recipe has its own incomparable taste of vegetables. It doesn’t take much time to prepare the preparation – the pepper will be ready to eat in just a few days.

Recipe with sunflower oil. You will need:

• vegetables – 8 kg;
• cloves (buds) – 5 pcs;
• allspice and black pepper (peas) – 4 and 12 pcs., respectively;
• bay leaf – 5 pcs;
• non-iodized salt - 4 tbsp. spoons;
• water – 2 l;
• butter, sugar and 9% vinegar - 400 g each.

Pepper with sunflower oil

Cut the fruits into 4 slices. To prepare the marinade, add salt, sugar and spices to the water and add oil. After boiling for 5 minutes, add vinegar. Blanch the vegetable slices for 2 minutes in boiling water and immediately add them to the boiling marinade. Keep the fruits in it for 5 minutes, turning the heat to low. Then quickly transfer the slices into jars and fill them with marinade.

Recipe with herbs and garlic. You will need:

• vegetables – 1.5 kg;
• garlic, dill, parsley, bay leaf and black pepper (peas) - to taste.

For the marinade:

• 9% vinegar and sugar - 1 glass each;
• non-iodized salt - 2 tbsp. spoons;
• sunflower oil – 8 tbsp. spoon;
• water – 1.5 l.

Vinegar and sugar for marinade

Boil water with the ingredients for the marinade for 5 minutes, and at the end add vinegar. Throw vegetables into the marinade, cut into 6 slices. Cook for 10 minutes. Then we put the slices into jars, and throw garlic, spices and herbs on top. Pour hot marinade over everything.

Pepper preparations with other vegetables

No less traditional than pickled peppers is lecho. For an almost classic recipe you will need:

• peppers and tomatoes – 2 kg each;
• onion(s) – 1 kg;
• bay leaf – 2 pcs;
• allspice (peas) – 4 pcs;
• black pepper (peas) – 1 teaspoon;
• non-iodized salt – 2 teaspoons;
• sugar – 4 tbsp. spoons;
• vegetable oil 160 g;
• 9% vinegar - 3 tbsp. spoons.

Cut the pepper into squares or wide strips, the onion into half rings, and chop the tomatoes using a blender, meat grinder or juicer. We load all the vegetables into a pan or basin. Add the rest of the ingredients there, except vinegar. After stirring, simmer for 1 hour over low heat. At the very end, pour in the vinegar, stir and immediately pour the finished lecho into 0.5 and 1 liter jars.

Recipe for vegetable caviar. You will need:

• pepper – 2.7 kg;
• tomatoes and onions – 250 g each;
• carrots – 150 g;
• parsley and celery (roots) – 1 piece each;
• black and allspice (ground) - 1 teaspoon each.

Vegetable caviar recipe

We bake the pepper in the oven, and then remove the seeds and skin. Grind it with a meat grinder or blender. Cut the roots and carrots into strips, and the onions into squares. Fry it until golden brown, and the vegetable strips until half cooked. We peel the tomatoes, chop them and heat them together with their juice to a boil, cook for 5 minutes, then add the rest of the prepared vegetables to them. Simmer for 10 minutes. Then we immediately put the finished caviar into jars and sterilize: 0.5 l - 30, and 1 l - 40 minutes. This must be done and there is no need to reduce the time, since this product is capricious in storage. Then we roll up the cans.

Give up the usual jars and remember how our grandmothers made pickles. They only used barrels for this. This method is less energy intensive. And the pepper will have an unusual, but very piquant taste.

The salting process will take some time, but it’s worth the wait to enjoy the tasty treat later. You will need:

Please note that you only need to take green or yellow bell peppers, but never red ones. After such salting, only one skin remains of the latter.

You need to choose a wooden or ceramic barrel. You can also use a plastic bottle with the top cut off. Avoid enamel containers, as salt will corrode the enamel and ruin the dishes.

Plain water will do. There is no need to boil it. If you doubt its purity, simply pass the liquid through the filter.

Pierce each peppercorn in several places with a fork and place in a barrel. Add salt to the water and stir well. The main thing is that the solution covers the entire pepper. Cover the vegetables with a cotton napkin on top and put pressure on them. After some time, the contents of the barrel will be reduced by half. Mold will appear on the napkin. It needs to be removed and the fabric rinsed. In 10-15 days the pepper will be ready. It goes great with kebabs, meatballs, and chops.

Hot pepper in a barrel: recipe

You can also prepare hot peppers for the winter. To do this, the pods must be carefully cleared of seeds. They contain essential oils that give bitterness to the vegetable. In this case, you need to use spices: parsley, celery, dill. The proportions for the brine are as follows: 1 kg of salt per 3 liters of water.

Place the greens at the bottom of the barrel (no need to cut them), then put the peppers and fill with brine. You can press down with pressure, but so that it does not impede the access of air. That is, do not completely cover the top of the dish. The pepper will be ready in 10-12 days. During storage, you need to periodically add water so that the vegetables are always in brine.

Pepper in a barrel is a simple but tasty delicacy.

Salting peppers in a barrel for the winter: recipe

Pickling peppers for the winter

This is the most delicious and easiest way to pickle peppers for the winter. Its only drawback is that it must be eaten before the New Year, because then it will no longer be tasty.

Meatballs with gravy or a chop may well be on the same table with such bell peppers.

Pepper pickling recipe

• bucket of water (10l)
• 2 cups salt
• approximately 5 kg pepper

You need to choose large, thick-skinned, fleshy peppers. Must be green or yellowish in color. A pink barrel is not allowed; only the skin will remain from such peppers.

The most common tap water is used for pickling. If desired, it can be passed through a filter. No need to boil. Recipe for pickling bell peppers in a barrel for the winter.

You need to pickle peppers in a ceramic or wooden barrel. If you have neither one nor the other, you can take a plastic eggplant and cut off the top. It also pickles bell peppers very well. After use, throw away. Enameled cookware is not suitable. Salt will corrode the enamel and the pan will begin to rust.

Salting peppers in a barrel for the winter

Wash all the peppers. Pierce each peppercorn with a fork in several places. Put it in a barrel. Mix water with salt. This is where you will need to adjust. Depending on the size of the pepper, a different amount of water may be needed. The main thing is that the water completely covers the entire pepper. Fill it up.

Cover the top of the pepper with a cotton cloth and press down with pressure. This could be a rock or a water bottle.

After a while, the amount of pepper will decrease by almost half.

Every day the pickling will become moldy and need to be washed off. Rinse the cloth and cover again. If you can store peppers in a cool place, molding will be less likely.

You can start eating this pepper 10-15 days after pickling. Usually it doesn’t stay with us until winter. You can also try the sauerkraut recipe at this time.

Recipe for pickling bell peppers in a barrel for the winter: a proven method, Kulinarochka - recipes and homemade cosmetics, food and cooking, diets and delicious food

How to salt pepper in a barrel for the winter at home?

Salt the peppers in a wooden or ceramic barrel.

For pickling we need: 10 liters of water, 5 kg of green or yellow fleshy pepper, 2 tbsp. salt.

Wash all the peppers, pierce them in several places and put them in a barrel. Dissolve salt in water and pour over the peppers so that the peppers are completely covered, cover with a cloth, place a weight and put in a cool place. Rinse the cloth every day, as there will be mold on it. After 15 days you can eat.

Pickles, especially those prepared in wooden barrels or tubs, are distinguished not only by their original, incomparable taste, but also retain many beneficial properties. Another plus: these pickles are prepared very easily and in approximately the same way:

1. We make a cool brine: for 1 liter of water – 1.5 tsp. salt, stir well
2. Place the prepared pepper (if we take bell pepper, remove the seeds, if it’s bitter, you can leave it) in a barrel and fill it with cold brine
3. Be sure to add sourdough. A piece of bread and a tablespoon of sauerkraut are suitable as a starter.
4. Press a little, put a small load. In this form, the pepper should stand for several days at room temperature. After which you can put it in the cold.

How to salt pepper in a barrel for the winter at home?

Principles of salting peppers

Pickling peppers It’s as common among food processors as pickling tomatoes, cucumbers, mushrooms or cabbage. Such an appetizer always turns out very tasty and tender, with a pleasant aroma and bright color, which the pepper does not change at all when salted, but on the contrary, only enhances it by several tones.

Any pepper and even chili can be salted, but it works best pickling bell pepper, that’s why we want to offer you this recipe.

So, pepper pickling recipe Bulgarian with a detailed step-by-step description.

Ingredients required for pickling bell peppers:

– sweet bell pepper – five kilograms;

– black peppercorns;

– pure distilled water – five liters;

– table salt (not iodized) – four hundred grams.

Step one. As in the case of preparing pickled cucumbers, first select good, smooth fruits of approximately the same size for pickling and rinse them thoroughly under running cold water several times, and then dry them by placing them on a kitchen towel or any natural cotton cloth.

Step two. Bell peppers can be pickled either as whole fruits or as pieces. If you want the pickling process to go faster, then cut each fruit in half, remove the core with seeds, and then cut each half into wide “boats”.

If you prefer whole pickled peppercorns, then simply prick them in several places using a wooden toothpick or a match sharpened with a knife.

You can also first blanch the pepper in hot water for two to three minutes, and then immediately cool it in cold water, but this is optional.

Step three. Place the prepared pepper in layers in a suitable container - it can be an enamel pan, a plastic bucket, a clay pot, a wooden tub, etc. Be sure to place parsley and celery, black peppercorns and bay leaves between each layer of pepper.

Step four. Prepare the brine by bringing 5 liters of pure distilled water to a boil, then adding all the salt to it and boiling until it is completely dissolved. Then remove the brine from the heat, strain through a fine sieve or three-layer cheesecloth and cool completely.

Step five. Pour cold brine over the spiced bell peppers, cover the workpiece with gauze or a simple cotton cloth on top, place a wooden circle or a plate suitable for the diameter of the container, turned upside down, set the pressure, and leave to pickle at room temperature. You can use a glass jar filled with water or a plastic bottle as oppression.

Step six. After ten to twelve days, the salted bell pepper will be ready to eat. Next, we put it away for storage, like salted green tomatoes, in a cold cellar or basement. If you do not have such storage conditions, you can transfer the salted bell peppers into ordinary three-liter glass jars, close with a nylon lid and put in the refrigerator.

Principles of salting peppers

How to deliciously pickle peppers for the winter

To replenish the beneficial vitamins and microelements that pepper is rich in, you need to be able to prepare it correctly at home. This, by the way, will significantly save the budget, because in winter the prices for vegetables are very high, and the quality of the products is in doubt, because it is not known where and how they were grown. Let's look at the most delicious and proven recipes for pickling bell, bitter and hot peppers for the winter.

How to salt bell pepper

The bell pepper, whose homeland is America, stands apart. Its low calorie content and vitamin value allows it to be consumed in almost unlimited quantities, and the rich range of colors will give free rein to the imagination when preparing it.

Classic recipe with garlic

Pickled bell peppers with garlic will go well with meat and fish dishes, boiled potatoes and rice. Let's get cooking!

• Bell pepper – 5 kg.
• Garlic – 5 teeth.
• Cloves – 5 pcs.
• Bay leaf – 5 pcs.
• Peppercorns – 30 pcs.
• Hot chili – 1 pc.

1. Cut thoroughly washed and peeled peppers into several equal strips.
2. Boil 1 liter of water in a three liter saucepan. Add sugar, salt and vinegar.
3. In this marinade, blanch the peppers in portions for 5 minutes.
4. Place a peeled clove of garlic, a bay leaf, a piece of hot pepper, cloves and 5 peas into each sterilized container.
5. Remove the peppers from the marinade with a slotted spoon and place them tightly in the jars.
6. Then pour the boiling marinade evenly and roll up.

Leave the inverted jars to cool. You can wrap it up, but it’s not necessary. The recipe is also suitable for whole unpeeled peppers with tails. In this case, the marinade is made 2 times more and the blanching time is increased to 10 minutes.

Recipe with onions and tomato paste

A very tasty recipe for canned bell peppers.

• 1 kg sweet pepper.
• 2 large onions.
• 4 tbsp. spoons of vegetable oil.
• 1 tbsp. spoon of vinegar.
• 2 tbsp. spoons of tomato paste.
• 1 glass of water.
• Salt and pepper to taste.

1. Cut the peeled onion into large half rings.
2. Sweet peppers can be chosen in different colors and sizes for beauty. Wash, remove seeds and cut into arbitrary pieces, do not chop too much.
3. Heat the oil in a frying pan, or preferably in a saucepan, and fry the onion for about 3 minutes over medium heat, stirring so as not to burn.
4. Add the Bulgarian vegetable and fry for about 5 more minutes.
5. Add tomato paste, a glass of water, pepper and salt to taste.
6. Simmer over low heat for 20 minutes. Two to three minutes before the end, add vinegar.
7. We put the workpiece in sterilized jars, roll it up and turn it over.

You can store pickles both in the cellar and in the pantry at room temperature.

How to pickle hot peppers

The hot chili pepper is especially spicy, which means red. It will add extra spice to any dish. A big misconception is the idea that eating hot peppers is harmful to health. On the contrary, it cleanses the blood, relieves insomnia, and normalizes brain activity. Anyone who loves this fiery vegetable should definitely prepare it for the winter at home.

Honey Canned Chili

Ingredients for 1 jar:

• 1 liter of water.
• 1 clove of garlic.
• 1 tbsp. spoon of salt.
• 1 tbsp. spoon of sugar.
• 1 tbsp. spoon of honey.
• 1 clove.
• 1 bay leaf.
• 1 teaspoon vinegar.
• Allspice, dill and parsley to taste.
• Hot pepper pods.

1. Place the washed pods with tails in boiling water for two minutes, then pierce each one with a fork.
2. We fill sterilized jars with peppers along with spices and herbs. Depending on your taste, you can add horseradish, currant or grape leaves.
3. Place the ingredients tightly, up to the shoulders of the container.
4. Prepare the marinade by heating 1 liter of water with honey, salt and sugar over low heat until completely dissolved.
5. Pour the brine into filled jars, let cool slightly and drain the brine.
6. Bring the brine to a boil and pour it into the jars again. We repeat the procedure 2 times.
7. For the third time, add vinegar.
8. Roll up and you're done!

Store at room temperature, and the opened dish in the refrigerator.

Simple chili recipe

A simple but no less tasty recipe for pickled hot peppers.

For one liter jar you will need:

• 300 grams of chili.
• 1 bay leaf.
• 7 black peppercorns.
• Art. spoon of coriander seeds.
• Art. level spoon of salt.
• Art. spoon of sugar.
• 500 grams of wine vinegar (white).

1. Carefully cut the washed pepper on one side and remove the seeds with a teaspoon.
2. Place in a suitable size pan and fill with boiling water.
3. Drain the water with the remaining seeds; if there are seeds, remove them with your finger.
4. Place the chili in the prepared jar along with bay leaf, coriander and salt.
5. Heat water in a small saucepan, add sugar and vinegar.
6. Bring to a boil, but not with boiling brine, pour the workpieces.

The finished product can be stored in the refrigerator for up to six months, but it will end much earlier.

Canning green hot peppers

Unlike hot chilies, hot peppers are green in color and have a less pronounced heat, although most people do not notice this.

For a 700 gram container prepare:

• Hot pepper.
• 9% vinegar – 150 ml.
• Water – 150 ml.
• Sugar – 1.5 tbsp. spoons
• Cloves – 1 pc.
• Allspice – 5 pcs.

1. Place clean, washed green peppers in boiling water for two minutes.
2. To prepare the marinade, add sugar, cloves and allspice to 150 grams of water.

NOTE: If you like your peppers crispy, don't blanch them. Immediately fill the jar with the peppers with boiling water and drain the water after a few minutes. This will reduce excess bitterness. Pour in the marinade a second time.

1. Complete cleanliness. To prevent the jars from swelling, it is necessary to thoroughly wash all working equipment with soda. After washing the container, turn it over to drain completely.
2. Rapidity. There is no need to sterilize jars in advance. They must be prepared immediately before seaming.
3. Quality of vegetables. Choose undamaged peppers, and if you see suspicious areas, be sure to cut them out. It is not recommended to take vegetables too early, in which case there is a high chance of pesticides.
4. Following the recipe. In some cases, such as when frying, use thicker peppers. Thin-walled vegetables, which are less mushy when cooked, are suitable for winter lecho.

Canned peppers are indispensable in the diet due to their taste and beneficial qualities. Both a necessary ingredient in borscht and a separate dish, for example, stuffed peppers, will add variety to the daily menu.

Hot peppers will breathe “fire” into dishes, adding piquancy. A huge amount of vitamins and microelements will replenish the body during the winter. Bon appetit!

How to pickle peppers for the winter - Bulgarian, hot chili, bitter

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