How to make pickled peppers. Super recipes: Jalapeno, Bell, Dungan and Bulgarian pickled peppers for the winter

Both options for snacks are unpretentious in preparation and have a very bright and memorable taste. Italian-style pickled peppers are made from roasted peppers and marinated partly in own juice. The taste of this snack option is based on a combination of “smoky” notes of roasted peppers, herbs, garlic and olive oil. Such a snack can be served at the table in a few hours. Pepper turns out fragrant, juicy, tender and incredibly tasty.

The second version of the snack - crispy pickled peppers - has a similar, at first glance, set of components. There are also some spices and garlic, and spices, which give the dish flavor and piquancy, but the cooking process is significantly different and gives a completely different result. Pepper stays slightly crunchy and has spicy taste with spicy peppercorns.

Each option is good in its own way. Try it and choose which one you like best!

Prepare the ingredients according to the list.

Let's start with cooking pickled Italian peppers. Wash the peppers thoroughly and place them on a baking sheet in a single layer.

Pierce the pepper in several places with a fork, place in an oven preheated to 180-190 degrees and bake for 30 minutes, until black marks appear. After 15 minutes, turn the pepper over so that the frying occurs evenly.

Place the baked pepper in a bag, seal tightly and leave for another 15 minutes - so the pepper will be easy to peel.

Peel the peppers and cut into strips, and drain all the juice that stands out and save for the marinade.

Finely chop the basil and fresh herbs to taste, cut the garlic into slices. Add garlic and herbs to the pepper pieces.

For the marinade: to harvested juice roasted pepper, add 1-2 tbsp. wine vinegar and 3-4 tbsp. olive oil.

Pour the prepared marinade over the peppers. Add ground black pepper and salt to taste.

Mix everything thoroughly and refrigerate completely. And then tightly cover and place in the refrigerator for 5-6 hours, and even better - overnight.

pickled peppers fast food Italian ready!

I admit, this option is my favorite. The pickled pepper itself is tasty in it, as well as the fragrant marinade, which is delicious even just soaked with a piece of bread. In my family, this appetizer is rarely allowed to brew. seasoned with basil, lemon juice instead of vinegar, supplemented with pieces of brynza or feta cheese - such “undo-marinated” peppers already taste incredibly good. And if you still let him insist - it is simply impossible to break away from him!

Now let's prepare the second version of the snack - Crispy Pickled Instant Peppers. This method of preparing snacks is a little longer, because the pepper must be marinated for a day.

To prepare a snack, remove the seeds from the pepper and cut into quarters or strips. Small strips of pepper will marinate a little faster.

Onion cut into half rings. And garlic - slices. Also finely chop fresh herbs. And optionally add 1/3 or half of chopped hot pepper.

To prepare the marinade: measure water into a saucepan, add lava leaf, cloves, sugar, salt and pour in sunflower oil.

Bring the marinade to a boil, taste and add more salt and sugar as needed to taste. Turn off the heat and pour in the vinegar.

Connect the prepared components. Pour hot marinade over peppers and vegetables and mix thoroughly.

Cover the container and put a light oppression. Let the marinade cool completely and then place in the refrigerator. In a day, the appetizer will be ready for tasting.

Pickled Peppers Ready! Enjoy your meal!

This delicious sweet pepper preparation is simple and quick recipe Lovers of spicy cold appetizers will definitely like it. Pieces of juicy multi-colored bell pepper in spicy and fragrant marinade are slightly crispy, perfectly retaining their shape and juiciness of color. Such a dish is quite self-sufficient (for example, with bread), although it also fits perfectly as an addition to meat and cereals.

This recipe for pickled sweet peppers for the winter does not involve subsequent sterilization, while the jars are remarkably stored even in a city apartment (in a closet or a dark place). From specified quantity the ingredients used are exactly 3 liters vegetable harvesting- I have 6 jars of 500 milliliters each.

Ingredients:

(3 kilograms) (1 liter ) (300 grams) (200 milliliters) (130 milliliters) (2 tablespoons ) (10 pieces ) (3 pieces )

Cooking step by step with photos:

The first step is to prepare the dishes for blanks - jars and lids. I sterilize jars in microwave oven, and I boil new lids on the stove (5 minutes after boiling is enough). AT this case glass jars with a volume of 500 milliliters are used: wash them in soda solution, rinse and pour into each about 100 milliliters cold water. We steam in the microwave at the highest power for three pieces for 9-10 minutes each batch. After that, let's deal with vegetables: for this recipe, it is advisable to take Bell pepper different color. Moreover, the thicker the walls of the fruit, the tastier and juicier the finished snack will turn out. My pepper, dry and cut into fairly large pieces of arbitrary shape. We cut out the stalks, seeds and light patches. Thus, we prepare 3 kilograms of pepper (I have a kilogram of each color) - the weight is indicated in already chopped form. If you have fewer vegetables, use as much as you can.

It's time to start marinating for future vegetable harvesting for the winter. To do this, pour 1 liter of water, 130 milliliters, into a pan of a suitable volume (I have a four-liter one). table vinegar and 200 milliliters of odorless vegetable oil. Next we put 300 grams of regular granulated sugar, 2 tablespoons with a small slide table salt(not iodized!), add 3 bay leaves and 10 pieces of peas allspice. If desired, you can easily flavor the marinade with your favorite spices - for example, cloves or coriander.

In a boiling marinade, put some of the pieces of sweet pepper. 3 kilograms do not fit right away, so for convenience, I cooked the pepper in 3 doses.

We keep the dishes on medium heat and wait for the marinade to boil again. As soon as you see a vigorous boil, lower the heat to medium and simmer the vegetables for about 3-4 minutes. Depending on the desired softness of the pepper, the cooking time can vary markedly. For example, after 4 minutes of moderate boiling, the pieces will only be slightly soft, and most of the crunch will remain. If you cook pepper for 5-6 minutes, the finished snack will turn out soft, while even longer heat treatment vegetables will lead to their complete softening and even loss of shape.

Immediately cover the filled jars with sterile lids. 1 kilo chopped fresh pepper after cooking is placed in two half liter jars. We send the second and subsequent batch of vegetables to the boiling marinade, cook, then similarly put them in jars and cover with lids.

When all the bell peppers are in jars, bring the marinade to an active boil and pour it over the blanks. It is important to pour on the very edge, so that then the excess air that hides between the slices of pepper takes this place from above.

About what juicy and delicious vegetable we most often think about when we want to cook a salad? But aren’t we starting to think about it, planning preparations for the winter immediately after, but in all sorts of ways? I'm pretty sure most of us would immediately think of bell peppers. How much delicious meals you can cook with it, but no less ways to prepare bell peppers for the winter. Best Recipes you can collect for a long time from relatives, friends, acquaintances and the Internet, but I will make my small collection of recipes for you. The ones that are the best and most delicious recipes for me.

Bulgarian pepper for the winter today we will preserve in several proven and very tasty ways.

Pickled bell pepper for the winter - a step-by-step recipe for harvesting

People have different tastes, but I am sure that many of you will be able to agree with me that pickling is one of the most delicious species preservation of vegetables. Marinades are usually so fragrant and savory, with a slight sourness and spices, garlic, herbs. Real jam. Well, I have a soft spot for them. For this reason, I most often pickle bell peppers for the winter.

If you haven't tried pickled peppers yet, you're missing out. And even though other pickled vegetables are much more common on store shelves, no one will stop us from making this amazing dish and snack on our own.

For pickled bell peppers you will need:

sweet bell pepper - 3 kg,
vinegar 9% - 1 glass,
sugar - 0.5 cups,
salt - 2 tablespoons,
garlic - 1 head,
Bay leaf- 8-10 leaves,
fresh parsley - a large bunch,
peppercorns - 1 teaspoon,
cloves - 6-8 pcs.

Fleshy red and yellow peppers are best suited for pickling. Too thin-walled peppers will not be as tasty. Fruits can be taken in any size, since it is still most convenient to cut them for packing in jars. So the capacity of each jar of pickled peppers will be maximum.

Cooking:

1. Wash the pepper. Remove the stem and cut out the core with seeds. It will be easier to do this if you cut the pepper in half lengthwise.

2. Cut the peppers into wide strips. Each half can be cut into 2 or 3 pieces, depending on how large the pepper is.

3. Pour 600 ml of water into a large saucepan. Pour a glass of vinegar and vegetable oil there, add all the sugar and salt at once. Turn on the stove and let the future marinade boil.

4. Put the pieces of pepper into the boiling marinade, wait until the liquid boils again and simmer the vegetables for 10 minutes under the lid, stirring constantly.

The bell pepper should soften a little, but not completely boiled. Pickled peppers are very good when slightly crunchy.

5. Prepare canning jars. Cans of 1 or 0.5 liters are suitable.

It is better to sterilize them in advance. To do this, you can heat them in the oven, boil them in a pot of water, hold them over steam, or put them in the microwave with water and let them boil.

To make Bulgarian pepper fragrant and slightly spicy for the winter, we put our “spices” on the bottom of sterilized jars. Put in each 3-4 cloves of garlic, cut each in half, 1-2 sprigs of parsley, 2 bay leaves, 5 peppercorns and 1-2 cloves.

6. Now hot, just boiled, put the pepper in jars. Make it as tight as possible and don't be afraid to crush or fold the pepper pieces. When all the peppers are laid out, pour the marinade from the pan up to the edge of the jar. In it, the pepper will continue to marinate.

7. Screw on the lids of the jars or roll them up with a typewriter. Turn the jars over onto the lid and wrap them in a thick towel until they cool completely.

In a few months, such peppers will become amazingly tasty and will perfectly complement your winter diet with vegetables. It will come out of it great side dish or even an appetizer for the holiday table.

It is best to store it in cool place, such as a cellar, or a refrigerator.

Bulgarian pepper for the winter in honey filling - recipe with photo

Bulgarian pepper for the winter with honey is very simple, but at the same time delicious recipe. Peppers are sweetish, crispy with sourness. Very unusual because the honey will impart its own unique taste. In my opinion, honey goes very well with bell pepper, it simultaneously complements its sweetness and sets off great. There are no spices that are bright in taste in such a marinade, which leaves the honey with the opportunity to reveal its taste and the taste of pepper. For a winter variety of blanks, the recipe is very suitable.

For canning, I most often recommend taking jars that are not too large, especially if your family is not too big and open jar with pepper will have to stand in the refrigerator for a long time. Why risk your health once again, and the products are a pity. Agree, if you want more, you can always open two small jars. But it is impossible to preserve the big one back.

In addition, when you cook something for the first time, make small volumes for the experiment. After all, what one likes may not be to the taste of another.

Having tested this recipe on myself, I try to make a couple of jars of pepper and honey.

For cooking you will need:

bell pepper - 1 kg,
honey - 4 tablespoons,
vinegar 9% - 4 tablespoons,
vegetable oil- 3 teaspoons,
salt - 2 teaspoons,
black peppercorns - 1 teaspoon,
coriander seeds - 1 teaspoon.

Cooking:

1. Wash the sweet pepper and cut it into two parts. Remove the core along with the stem. Rinse off any remaining seeds.

2. Cut the pepper into smaller pieces. Cut each half lengthwise into 2 or 3 pieces. If the pepper is very thick, as in my case, it can even be 4. The main thing is to make such pieces that it will be convenient to eat later.

3. Pack the pepper pieces tightly into clean, sterilized jars. Fill them completely with pepper. Try not to close jars that are not full, they will not keep for a long time due to a large number air. It is better to prepare the remaining peppers in a different way, for example, make a fresh salad out of them.

4. Now boil the kettle and pour boiling water over the peppers in jars. Fill the jars to the very brim, cover them with sterilized lids and leave in this form for 10 minutes.

5. Now it's time to prepare the marinade. Take a small saucepan or ladle. Pour honey to the bottom, put salt, peppercorns and coriander seeds in it. Please note that sugar is not put, it is replaced by honey.

6. Drain hot water from jars of peppers directly into this saucepan, from this broth we will prepare the marinade.

7. Bring the marinade to a boil and pour over the jarred peppers again.

8. Then screw the caps on as tightly as possible. Check if they are leaking. Then turn the jars over and wrap them in a warm blanket or towel. In this form, the banks must cool before they can be stored.

This very tender and spicy marinated appetizer will surely delight you on a long winter evening, summer taste. Enjoy yourself and treat your family.

Pickled bell peppers in oil in Caucasian style

And here's another one original recipe. You know that sometimes spices and cooking methods can completely change the taste of a dish. This is one of those cases. Pepper turns out so fragrant and tasty that you can’t drag it by the ears.

The recipe is not at all complicated, and the addition of a large amount of herbs and garlic makes the Bulgarian pepper only tastier for the winter.

Bulgarian pepper in tomato sauce

If we are looking for all kinds of delicious options preparations for the winter of bell pepper, it’s just a sin not to remember how wonderfully the tastes of pepper and tomatoes are combined. Everyone's favorite lecho is just from this category. But, if you want to cook not lecho, in which a wide variety of other vegetables are often added, but just sweet peppers in tomato juice Well, this recipe is just right.

AT tomato sauce we will close large pieces peppers, which will be our spicy winter snack.

To prepare bell pepper in a tomato, you will need:

bell pepper - 5 kg,
tomato juice not salty - 3 liters,
vegetable oil - 1 cup,
salt - 2 tablespoons,
sugar - 0.5 cups,
vinegar 9% - 6 tablespoons,
spices to taste (peppercorns and allspice, bay leaf, cloves, garlic).

Cooking:

1. Wash the bell pepper cold water and remove the seeds and tail. Then, cut into large pieces. Half or quarter pepper, depending on the size of the vegetable.

2. Pour the tomato juice into a large saucepan. Choose a dish that will eventually fit all the bell peppers.

Add sugar, salt, spices and vinegar to the tomato juice. This will be our tomato marinade. Juice can be taken from the store, or you can cook it yourself from fresh tomatoes.

3. When the tomato juice boils, add vegetable oil to it, and then put all the bell peppers. Mix well and cook, stirring, for 15 minutes.

4. Hot, freshly boiled pepper in tomato juice, transfer very tightly into pre-sterilized jars. Fill with juice to the very edge and twist the lids. Lids must also be sterile.

After that, turn the jars over and make sure that the lids do not leak. In this upside down position, put the jars on the table and wrap them with a terry towel. Let them cool, after which you can remove the bell pepper for the winter and store in a cool place.

Will be ready in a few weeks. Bon appetit!

Roasted bell peppers for the winter

You might think that we have not yet tried to do with pepper to preserve it deliciously. Well, for example, we haven't fried it yet. And I must tell you, this is a big omission, because fried bell peppers for the winter just need to close at least one jar for a delicious variety.

You know that when frying, the taste of pepper changes a little, and we will try to save it for the winter. And believe us, we will succeed, because the recipe is extremely simple to prepare. Even, probably easier than standard pickling.

My mother once said that this is a recipe for the lazy. But for us, this will mean that we don’t have to put in extra effort, and the quality tasty preparation it won't get worse.

You will need:

sweet bell pepper of any color (preferably not large) - 2.5 kg,
garlic - 1 head,
hot pepper - 1 small pod,
vinegar 9% - 0.3 cups,
sugar - 1 glass,
salt - 1 tablespoon with a slide,
vegetable oil for frying.

Cooking:

1. Wash the young small pepper. It is not necessary to clean it, because we will fry and preserve it entirely. They say this is the secret of its unique taste.

2. Pour oil into a frying pan and fry the peppers until golden brown. Don't forget to turn them over so they brown on all sides. By the way, the oil will splatter and shoot a lot, so cover it with a lid or a special screen from oil splashes.

3. Sterilize the jar(s) with lids. Lay the fried peppers in a prepared jar in layers, alternating with finely chopped garlic.

A layer of pepper, a layer of garlic, a layer of pepper, and so on.

4. Pour salt and sugar directly into the jar. I have one large three-liter jar. If you are canning in multiple jars, then divide the amount of salt and sugar (and later vinegar) by the number of jars you have filled with pepper.

5. Now boil a kettle or pot of water. Fill the jar with boiling water two-thirds, pour vinegar into the water, and then add to the very top.

Salt, sugar and vinegar mix themselves right in the jar and are evenly distributed over all the peppers. Especially after a while, while the bank will be stored until winter. Don't worry about it, it's a proven method.

6. Now the jar needs to be turned over and wrapped in a warm one in the standard way so that it cools slowly.

So our simple way of cooking fried bell peppers for the winter is ready. Try and enjoy cold winter.

Bulgarian pepper stuffed with cabbage for the winter - video recipe

For this recipe, you will need to cook classic marinade, and leave the peppers whole in order to put the filling of thinly shredded cabbage and carrots inside each. Here you just have to calculate everything well, because taking large bell peppers and containers you will have to look for the appropriate one.

But I believe that you, like me, will succeed. See detailed recipe and experiment in your kitchen.

Bulgarian pepper - versatile vegetable, which is not only used to prepare all kinds of preparations in combination with other vegetables, but also has proven itself as an independent product, which makes very tasty and healthy snacks. One of the most popular ways to preserve bell peppers is to pickle them. We bring to your attention five quick and simple recipes, which will help to prepare delicious pickled peppers for every taste.

Pickled Peppers with Honey "Summer Miracle"

Pepper varieties with dense fleshy walls are best suited for this recipe. If you take fruits of different colors, the appetizer will turn out not only tasty, but also very beautiful.

To prepare a marinade for 5 kg of seeded pepper, we need:

water - 1.4 liters;
acetic acid (6%) - 0.4 l.;
sugar - 200 gr.;
vegetable oil - 200 gr.;
honey - 50 gr.;
salt - 40 gr.

Cooking

Chopped peeled peppers large slices. In a large container, mix all the other ingredients, wait for it to boil and add pieces of pepper to the marinade. After 5 minutes, remove the pepper with a slotted spoon and put it in pre-prepared jars, add the remaining brine, cork with lids and wrap well. After the jars have cooled, the snack can be stored both in the cellar and at room temperature.

Pickled peppers with apples

The original combination of juicy meaty slices of bell pepper with spicy sourness of apples and spicy cinnamon lovers of light sweet and sour snacks will certainly like it.

For 5 liters finished product you will need:

4 kg of pepper, peeled from seeds;
1 kg of ripe apples of any variety;
30 gr. cinnamon powder (10 gr. for marinade and 20 p. add to vegetables);
1 liter of water;
40 gr. Sahara;
20 gr. salt;
200 gr. natural apple cider vinegar.

Cooking

Cut the peeled pepper into 2 parts, dip the halves in boiling water for 2 minutes, then cool. Cut the apples into quarters, remove the seeds, also boil in boiling water for a couple of minutes, cool. Place the pepper halves and apple slices in layers in previously prepared jars, lightly sprinkling a layer of apples with cinnamon powder.

Boil water, add salt and sugar to it, pour Apple vinegar. Fill jars with peppers with marinade, loosely cover with lids and boil in a water bath for 20 minutes, then cork and leave upside down until cool.

On the subject: what else can be prepared from sweet bell pepper for the winter? Only blanks in your recipe book!

Fried peppers in a marinade for the winter (recipe for a slow cooker)

Delicious and fragrant slices roasted pepper can be used as an independent snack or as a side dish for meat dishes.

To prepare a liter jar of pepper, you need to take:

10 small peppers;
3 cloves of garlic;
40 gr. Sahara;
20 gr. salt;
a glass (50 gr.) 9% acetic acid;
a glass (50 gr.) of sunflower oil.

Cooking

Peel the peppers, put them whole in a slow cooker, pour in the oil and cook in the frying mode for about 10 minutes, so that the fruits are well browned on each side. Grind the garlic with a press or blender, mix with vinegar, sugar and salt.

Put the hot peppers as tightly as possible in a jar, add the vinegar and garlic marinade, pour the remaining oil in the multicooker on top. Seal the jar and keep warm until cool. Store snacks in the refrigerator.

Peppers in tomato marinade

The classic combination of tomatoes and bell peppers is familiar to everyone since early childhood. Sour - sweet taste apples and the sharpness of garlic gives this recipe special originality.

Sweet red peppers are best for making appetizers.

For 1 kg. fruits you will need:

0.8 kg of strong juicy tomatoes;
0.5 kg of green apples of sour varieties;
0.5 kg of onion;
a head of garlic;
0.2 l of sunflower oil;
40 gr. salt;
100 gr. Sahara;
50 ml of acetic acid.

Cooking

Chop tomatoes and apples coarsely enough and pass through a blender or meat grinder along with garlic cloves. Chop the onion as thinly as possible. Fold the onion into the resulting sauce, salt, add butter and sugar, mix everything.

Put the container with the sauce on the fire, wait for the first signs of boiling and boil from that moment for about half an hour. Meanwhile, peel the peppers and cut in half or quarters. Pour the pepper into the marinade and boil for about 15 minutes, add acetic acid and remove from the stove. Pour the resulting snack into prepared jars and cork.

Long shelf life classic pickled pepper

The simplest and popular recipe blanks from bell pepper. Peppers prepared in this way are well tolerated by storage in an apartment, the banks do not explode and do not become cloudy.

To prepare the marinade for 3 liter jars would need:

1.5 l. water;
250 gr. Sahara;
0.2 l. apple cider vinegar;
50 gr. salt;
a head of garlic;
100 ml sunflower oil.

Peel the ripe multi-colored fruits of bell pepper from seeds and chop into strips, peel the garlic and disassemble into slices.

For the marinade, dissolve salt and sugar in boiling water, add acetic acid and oil. Put the slices of peppers in the marinade and boil for exactly 7 minutes. Ready Pepper put tightly in sterile jars, add two whole cloves of garlic to each and top with marinade. Roll up the jars and send to cool in a warm place.

When summer comes to its apogee, it's time to harvest for the winter, and pepper preservation is a crucial moment for everyone who loves pickled bell peppers, sweet pickled peppers, salted peppers, pickled peppers and other bell pepper blanks. And not only from Bulgarian. Pickled hot peppers, canned hot peppers - excellent independent snack, as well as an ingredient in various salads. That is why canning peppers and recipes for preparing peppers for the winter are so popular.

Canned peppers may be pickled peppers, pickled hot peppers, spicy pepper pickled, marinated chili pepper, canned bell pepper, canned sweet pepper, marinated pepper. There are many lovers to taste pickled peppers in winter, the recipe for pickled peppers allows you to cook this savory snack. Preservation of sweet peppers is especially popular. Today, few people know how to pickle pepper deliciously, and in vain, because pickling peppers and pickled peppers for the winter will be very useful to you in the cold season. Most often, canning of bell peppers occurs, less often, canning of hot peppers occurs, because this spicy snack, as they say, for an amateur. Preservation of sweet or bell peppers can again be carried out different ways. One of the most delicious, pickled peppers, is prepared as follows: the pepper is boiled a little, then it is poured with marinade with spices and rolled up. Sterilization of jars and twisting of pepper are carried out according to the usual rules. This is how sweet peppers are prepared for the winter.

But you can cook not only sweet peppers for the winter, hot peppers for the winter can also be prepared for the future. Hot pepper for the winter, in principle, is prepared according to the same rules as bell pepper. Preservation in both cases occurs due to the marinade. So the recipes canned peppers similar, but their taste will be different. Bulgarian pepper is sweet, preparations from bitter pepper will be spicy. Not less than interesting process with very tasty result, this is salting of bitter pepper. Salting hot peppers is a simple matter, but it requires certain knowledge, therefore, during the pepper season, the army of housewives begins to be interested in how to pickle peppers, how to pickle hot peppers, how to salt peppers. Salting peppers or salting peppers is the most simple blank for the winter of bell pepper or harvesting hot pepper.

At the same time, as they say, not only pepper, because pepper blanks for the winter are quite diverse and these are not only pepper blanks. For the winter, you can cook pickled cucumbers with peppers, pepper salad for the winter, peppers and tomatoes for the winter. If you like bell peppers, a salad for the winter from such peppers is a great way to stock up on them. In addition, you can prepare stuffed peppers for the winter. For example, by making frozen stuffed peppers. How to freeze peppers, bell pepper recipes for the winter, pepper preservation recipes, pepper sweet canning, pepper recipes for the winter, answers to these and many other questions - look on our website, you will definitely find it.