Delicious pickled peppers with honey. Pepper with honey - recipes for preserving delicious aromatic preparations

Vegetables

Description

Ingredients

Steps

To make preparing marinated pepper preparations at home convenient and simple, it is recommended to first prepare all the ingredients required for cooking.



You should also immediately bring the bell pepper to the desired state. It needs to be washed, dried, separated from the seeds and divided into quarters.



The process of sterilizing jars is no less important. The future fate completely depends on high-quality sterility canned snacks. We use a method that has been proven over the years and process the jars in the oven. To do this, the oven must be preheated to one hundred degrees. Sterilization time is twenty minutes.



The lids should also be treated. First we wash them, and then boil them for ten minutes.



Place in sterilized jars bay leaf, cloves, as well as black and allspice. The amount of these ingredients is calculated for one 750 g jar.



Prepare the marinade. In a deep container we will combine the following components: sunflower oil, apple cider vinegar, water and honey. Mix all the ingredients and measure the resulting amount of liquid. For one liter of this marinade, add 60 g of salt. Put the marinade on the fire and bring to a boil.



Add quarters of bell pepper to the boiling marinade in small portions and cook the appetizer for four minutes.



Pack the boiled pepper into the prepared jars. Bring the marinade remaining in the pan to a boil and pour into jars with pepper appetizer.



When all the jars are filled, we send them for re-sterilization, which should take twenty minutes. Afterwards, we roll up the blanks with lids.



Tender bell peppers with honey are ready for the winter and now he is in that magical state when he can conquer everyone with his divine taste.



Bon appetit!

Pepper in honey sauce - very delicious preserves, which perfectly diversifies winter menu. The pepper turns out sweetish and will perfectly complement many dishes. Especially good honey pepper combined with mashed potatoes and stewed potatoes.

Ingredients

To prepare pepper in honey sauce for the winter you will need:

600 g sweet pepper;
125 ml water;
125 ml vinegar 9%;
1 tsp. salt;
1 tsp. Sahara;
125 g vegetable oil;
100 g honey;
4 cloves of garlic;
2 bay leaves;
This amount of ingredients will make 1 half-liter jar.

Cooking steps

Remove seeds from peppers and wash with cold water.

Cut the pepper into rings, approximately 1-1.5 cm wide.

Connect the water vegetable oil, honey, vinegar, mix, then add peeled garlic cut into plates, bay leaf, sugar, salt, put the marinade on the fire and boil for 3-4 minutes.

Then add pepper rings to the boiling marinade in small batches and cook each batch over low heat for 5 minutes.

Then place the pepper in a sterilized jar, filling tightly to the top.

Pour the hot marinade in which they were cooked over the peppers.

Roll up the jar with a sterilized lid, turn it over, wrap it in a warm blanket and leave until it cools completely.

Delicious, sweetish, allspice ready in honey filling. In winter, this wonderful appetizer will be an excellent addition to many dishes.

Bon appetit!

Sweet bell peppers are simply a miracle of nature - bright, sunny and very aromatic. I fell in love with these fleshy multi-colored fruits at the very moment when I was rolling up bell peppers with honey for the winter.

Any vegetable soup, stew, salad, roast with bell peppers are always more aromatic and tastier. In general, such delicious vegetable You definitely need to prepare it for the winter, and in such quantities that it will last until next summer.

Pepper with honey for the winter

Bell peppers marinated with honey are especially tasty – very tender, sweet, aromatic, in a word – honey-like. And no wonder, because it is prepared with the addition of real fragrant honey. The preparation itself is simple, jars of pepper store well all year round at room temperature, so don’t be afraid to marinate your own peppers in honey sauce.

Step-by-step photo recipe for pickled peppers without sterilization

You can cook bell peppers with honey for the winter either in a slow cooker or traditional way on the stove.

Ingredients:

• Bell pepper – 3 kg,
• Garlic – 2 heads,
• Allspice peas 6 -8 pcs.,

Cooking process:

First of all, prepare the marinade. Pour a liter of water into a saucepan or multicooker bowl, add salt, sugar, honey, vinegar, sunflower oil. Peel the garlic and put it here. Don't forget about allspice - excellent aromatic spice for blanks. For the winter, put the marinade for bell peppers on the stove and bring to a boil over moderate heat. In a multicooker, prepare the marinade using the “Baking” or “Soup” program.

Wash the ripe fleshy peppers, remove the core, and cut into slices of any size. According to this recipe, the fruits can even be pickled whole, then in winter they can be stuffed with meat or vegetable filling.

Place the chopped peppers into the boiling marinade. Cook for no more than 5-6 minutes until the color changes.

Place blanched peppers and garlic cloves into pre-sterilized jars. Bring the brine to a boil, pour it over the pepper.

Roll up sterile metal lids. To check that jars are securely sealed, I always turn them upside down and see if there is any liquid leaking at the junction between the lid and the glass neck. If moisture does not appear, it means that the workpieces can be safely put away in the pantry for storage.

Ksenia prepared pepper in honey sauce for the winter, recipe and photo by the author.

Pepper with honey for the winter

Pepper with honey for the winter

Bell peppers are the love of my life. These bright, radiant fruits filled my heart in early childhood. When I cook something (and the season of peppers is open), I add them wherever I’m lazy: in stews, soups, various salads, and even in omelettes and, of course, I roll them up for the winter. And recently I tried to cook pickled bell peppers with honey for the winter. Oh, this is just a culinary boom, delicious, you can swallow your tongue! The jar produces a sweet play of colors and it’s not surprising that it’s sweet, since the pepper is prepared with honey. This is a great snack for every day or for a celebration. It’s better to take small fruits, without damage, of course, and put them in a jar for beauty colorful vegetables(red, yellow, green, orange...). Any novice housewife can make this appetizer from peppers, since canning does not require sterilization.

Peppers with honey for the winter, pickled

pepper recipe with honey for the winter

Despite the fact that some vitamins from peppers disappear during pickling, we still get great pleasure from their taste and aroma. In the cold winter time Pickled peppers with honey go perfectly with other dishes!

The recipe is quite easy to prepare, canned food is perfectly stored in the pantry. whole year. If you like to make preparations in a slow cooker, recommendations for it will be given.

Ingredients:

• sweet bell pepper (different colors if desired) - 3 kg;
• garlic - 2 heads;
• allspice peas 6-8 pcs.;

Cooking process:

First we prepare the marinade. Fill a multicooker bowl or a small deep pan with water and add everything necessary ingredients for marinade (salt, sugar, honey, vinegar and sunflower oil).

We also put the peeled garlic here.

And allspice too, you can’t do without it - it’s magical aromatic spice for all workpieces.

Place on the stove and bring to a boil. And in the multicooker we turn on the “Baking” or “Soup” mode.

We peel the ripened pepper fruits from the core and cut them into slices of different shapes.

Boil our peppers in the boiling marinade for no more than 5-6 minutes until the color changes.

We sterilize the jars in advance.

Place the processed peppers and garlic into jars.

Bring the honey brine to a boil and pour the peppers in the jars.

We close the jars with metal lids, turn them over and see if they allow liquid to pass through. If everything is sealed, then we put our jars in the pantry.

Pepper with honey for the winter - Good tips

Pepper marinated with honey (very tasty)

There are a couple of recipes for pickled peppers with honey on the site, but I have some slight differences, so I decided to post the recipe. Because I have never eaten tastier pepper)) I made pepper without honey according to a slightly different recipe, a completely different taste. With honey like this rich taste You'll eat the pepper's mind!

For 1 kg. sweet pepper you need:

80 ml. vegetable oil

1 tbsp. spoon with a heap of honey

5 cloves garlic

Bay leaf (2-3 leaves), peppercorns and allspice (5 pieces in total)

One kilogram of pepper yields two half liter jars ready pepper.

Mix all other ingredients, place in a saucepan in which you will later cook the pepper, and bring to a boil. Pass the garlic through a press or fine grater.

Place pepper in boiling marinade and cook for 10 minutes. Initially there will be little marinade, but the pepper will give juice. The pepper should not be boiled to snot, but should be half-ready, even only 1/3 ready.

Place hot peppers in sterile jars, close with a lid (I have lids that screw on threads, you can also roll up ordinary metal ones), wrap and let cool.

The marinade may turn out a little cloudy due to the garlic and honey (I only had one jar that was a little cloudy, it didn’t affect the taste). The aroma will linger throughout the entire apartment, salivation will be abundant.

It can be stored in any conditions and does not require additional sterilization. It tastes sweet and sour, spicy, rich, crunchy, sooooo delicious.

I cook right away both for the winter and to eat))

Pepper marinated with honey (very tasty): Bell pepper

Marinated honey bell peppers - recipes for preparations for the winter

During the cold season, you are tempted to eat something spicy, sweet and sour and aromatic. Which vegetable snack Could it be tastier than sweet bell peppers with honey for the winter? Read our recipes and have fun making preparations!

"Bell pepper with honey sauce"

Ingredients:

• about 3 kg of bell pepper (take red, it looks best when cooked);
• chopped parsley and garlic to taste (but not less than one head, since it is placed in each preparation container).

For the marinade (1 liter)

• 3 tablespoons of solid honey;
• 40 grams of coarse salt;
• 40 grams of granulated sugar;
• 150 grams of vegetable oil;
• vinegar essence 10 grams.

Preparation

1. We prepare the marinade from the indicated products; it must be boiled for exactly 7 minutes, no more. We add oil to it at the end of the boil.
2. Place the vegetable cut into halves into a pan with boiling marinade so that it all drowns.
3. Half liter clean jars fill with garlic (3-4 cloves per jar).
4. Parsley is also put there (about 20 grams each).
5. After scattering the boiled vegetable into the jars, close and turn over to cool.

These peppers, marinated with honey, will last well in the pantry all winter, even without re-sterilization. The recipe allows you to preserve a pleasant taste and without boiling the containers, the aroma remains twice as much. Don't worry about the jars exploding! Vinegar will help avoid this.

"Canned bell peppers with basil and honey"

Ingredients:

• 6 kg bell pepper;
• almost a full glass of vinegar;
• 1 liter of water;
• 250 ml olive oil;
• basil leaves (about 40 grams for each unit);
• sweet peas, bay, garlic - to taste;
• 125 grams of liquid honey;
• 200 grams of granulated sugar.

Preparation

1. Cut the peppers into quarters, remove the seeds and rinse.
2. All ingredients, except chopped garlic, basil and bell pepper, are mixed in a cauldron. The glass of oil is poured out only before the end of the boil.
3. Allow the liquid to boil and then add the vegetables.
4. The boiling time is about 7 minutes, during which time the basil and chopped garlic are scattered into the jars.
5. Pour the pepper-marinade mixture into the container and seal.

This is ordinary sweet pepper in honey filling, as some recipes call it. This preserve is eaten very quickly, so sometimes there is not enough to last the whole winter. Original recipe of this dish was compiled Italian chefs, and was later slightly modified.

"Pepper in honey marinade"

Ingredients:

• 6 kg of bell pepper (red is best);
• 6 heads of garlic;
• 1-2 pieces of chili;
• dry bay leaf, dried herbs.

For the honey marinade

• water (4 l);
• salt and honey (80 grams each);
• sugar (500 g);
• vinegar 0.5 l (if it is 6%);
• a third of a bottle of olive oil.

Preparation

1. Cut the pepper into strips, garlic cloves crosswise, without crushing.
2. Using the ingredients for the marinade, we prepare our filling for the preparation. Pour vinegar into the mixture almost at the end of the first 10 minutes of boiling.
3. Throw the vegetables into the marinade, cook for 3 minutes, pour in the vinegar and add the garlic.
4. After which all that remains is to pour the hot mixture into clean jars - and you’re done!

The aroma that the pepper will spread in honey marinade, simply divine! The recipe we use to prepare this canned pepper, marinated with honey, scored five points. In winter, you really won’t find anything tastier than such a sweetish snack.

"Pepper in oil with honey"

Ingredients:

• red bell pepper 5 kg;
• sunflower oil 0.5 l;
• honey 4 tablespoons;
• salt and sugar 40 grams each;
• 0.5 liter jar of water;
• spices ready for boiling (tie laurel, black peas, cloves into a knot of gauze);
• 100 ml table vinegar.

Preparation

1. Peel the vegetables, cut into halves.
2. Place the first ingredient in a large saucepan, pour water into it and add all the ingredients from the recipe.
3. Place on low heat, stir until everything dissolves and boils.
4. From the moment of the first seconds of boiling, count 15 minutes.
5. Next, you can immediately put the peppers into jars without steaming them.
6. Use regular or screw-on lids.

“Honey pepper with herbs, carrots and garlic”

Ingredients:

• peeled chopped pepper 5 kg;
• greens (basil, cilantro, parsley, dill - umbrellas, horseradish leaf, parsley or tarragon) - big bun(about 200 grams) finely chopped;
• chopped garlic about 600 grams;
• finely chopped carrots 1 kg;
• oil for frying carrots and garlic - to taste, but so as not to burn;
• honey for sweetness - 1 glass;
• water 1 l;
• salt 1 tbsp. l.

Preparation

1. Fry carrots and garlic.
2. Place ours in a bucket or large pan. main vegetable and tired frying, pour out the water.
3. Add salt, let the mixture warm up, stir all the time.
4. Next, add salt and honey to the vegetables. Stir until it boils and then cook for another 20 minutes.
5. At the end of cooking, throw the greens into the container and let it boil for another 2 minutes.
6. Next you can fill the jars aromatic mixture, roll up.

Canned sweet peppers with honey that everyone at home will love! The recipe is very simple, and the quality of the resulting preparation not only makes the dish excellent in taste, but also allows the product to withstand the winter in a jar remarkably well.

Recipes for the winter: pickled bell peppers with honey, photos and videos

One of the most delicious ways preserving bell peppers for the winter is by marinating them. By adding one or another component, the product can be spicy, sweet or sweet and sour, soft or crispy. This is what we will do today - we will marinate both sweet and spicy Bulgarian.

Pickled peppers for the winter: a simple recipe

The simpler the dish is prepared, the better, the more different manipulations with jars and with the vegetables themselves, the more likely it is that we will completely abandon the cooking recipe and look for something simpler. This option is one of my favorites; I often cook this recipe even in the evening, after work. It takes a minimum of time, and the result is a very savory snack. If you like it spicy, you shouldn’t remove the seeds from the chili in the recipe – it will be more piquant. Ideally, you need to take red bell pepper and ripened chili, but if you Green pepper, which is called technical ripeness - it is advisable to take unripe chili fruits so that their colors match. Then the color of the snack in the jar will be amazing.

For easy preparation we will need the following ingredients.

Vegetables and greens:

• bell pepper – 1.5 kg;
• greens (cilantro, parsley, green basil) - 1 large bunch each;
• dill – 2 large bunches;
• garlic – 20 medium-sized cloves;
• chili - 1 medium.

For the marinade:

• water – 1.5-1.8 l;
• salt – 1.5 tbsp. with tubercle;
• sugar – 3 tbsp;
• vinegar 9% - 5 tbsp;
• black peppercorns – 5-8 pcs.;
• vegetable refined oil– 75 ml.

How to pickle peppers for the winter in jars

Preparing this preparation is easy and simple. The green layer can be anything - you can add only dill, or diversify it with parsley, tarragon or purple basil.

Sweet bell pepper marinated for the winter with honey

A simple recipe that I want to offer you today is sweet peppers that are preserved with honey. It is not quite ordinary, because it is added to the marinade sweet ingredient. But this only has a positive effect on taste qualities snacks. This option will not only decorate your table, but will also make lunch much tastier. If you don't know what to serve, then uncork winter preparations and surprise your guests with the variety of your preserves.

What do we need:

• 1 kg sweet pepper;
• 700 ml water for marinade;
• 70g vegetable oil;
• 1 tbsp. salt;
• 3pcs. dried cloves;
• 4 tbsp. honey;
• 50g table vinegar;
• 4-5pcs. peppercorns.

How to prepare pickled peppers for the winter

Hot pepper marinated with honey

Traditionally, many families only roll up for the winter. classic recipes. On the one hand, this is good, tasty and healthy, but don’t forget that there are a lot of recipes that are no less tasty, and the preparations from them turn out to be so original that you regret that you didn’t think of trying to cook this way earlier. For winter canning Pepper is ideal, not only sweet, but also hot. Let's look at the recipe today hot pepper for the winter, marinated with honey. The appetizer will immediately attract all lovers of spicy food. But due to the fact that honey is used, the taste will soften a little and not only men, but also women can eat it. As a rule, the weak half of humanity prefers delicate snacks With spicy taste, so today we will prepare it.

A Caucasian table is rarely complete without spicy vegetables and sauces, so it is possible that today's recipe came to us precisely from the Caucasus. Chili is sold in both red and green colors; you can use both types or just one for preparations. Today we bought both red and green chilies, so the jar of preserved food will be elegant and attractive. In addition to the preparation, we will also need standard set products: sugar and 9% vinegar.

Product List:

• 500g hot chili pepper;
• 100g sugar;
• 200-250g 9% vinegar;
• 2 tbsp. honey

How to make hot peppers with honey for the winter

Hot peppers for the winter in marinade

It's not only fiery snack, but also great addition for any side dish or meat dishes. If you like to barbecue, then you can’t do without this accompaniment: hot meat from the fire and hot peppers are a masterpiece culinary arts, so be sure to use the recipe and marinate the chili for the winter. In addition to being pickled, it is also salted, boiled and even fried. It’s up to you to decide which cooking method to choose, but today we present to your attention a simple recipe that will help you prepare hot pepper in jars to store it all winter. If necessary, you can always uncork savory snack, set the table and invite friends. For the recipe, you can use any hot pepper, it also comes in different colors: red and green, both are good, and when they are used together for preparations, the result is a bright combination of colors that excites the appetite. Many are accustomed to storing cucumbers and tomatoes for the winter, let's break the boundaries, experiment a little in the kitchen, and get a result that will pleasantly please us. If you love spicy and fiery dishes, then be sure to pay attention to today’s recipe.

Ingredients for the recipe:

• 200g hot pepper;
• a few sprigs of parsley or celery;
• 3-5 pcs. peppercorns;
• 1.5 tbsp. 9% vinegar;
• 1 tsp vegetable oil;
• 0.5 tsp. salt;
• 1 dill umbrella;
• 1 clove of garlic;
• 200g water.

Canning hot peppers

Such bright preservation will not only diversify your table and complement any feast, but will also decorate it with its bright appearance.

Today we are preparing one of my favorite recipes for canning peppers - pickled peppers with honey for the winter. The recipe was obtained during my student years, through an honest exchange.

My mother once brought me to Odessa my favorite pickled bell pepper, which in our family we called “explosion package”. This pepper was cooked in such a spicy dressing that it fully justified its name. My classmate, a Bulgarian from Izmail, really liked the recipe. He asked his mother for the recipe for the “explosion package”, and in gratitude he brought me a jar of pickled sweet peppers. I was very impressed with the pepper, I was surprised that it contained honey.

I still, every year, prepare this wonderful pickled pepper for the winter. sweet filling. I don’t do it very much, but it’s a must.

There were times when, due to the lack of honey, it was necessary to replace it with sugar. I can say that the replacement, if not equivalent, is quite worthy. In general, those who have tried this pepper will understand me, and those who have not tried it, I highly recommend starting right this season.

• Sweet bell pepper – 2 kg
• Water – 1 glass (glass volume – 200 ml)
• Honey – 2/3 cup (or sugar – 1 cup)
• Refined vegetable oil – 1 cup
• Vinegar 9% - 1/3 cup (6% -1/2 cup)
• Salt – 50 g
• Garlic -4 cloves
• Hot pepper - 1/2 pcs. (medium size)

Pickled peppers with honey for the winter

Tips for making pickled peppers with honey a success:

First of all, I would like to advise you to choose large, thick-walled peppers for this recipe, preferably red or yellow.

It is necessary to maintain the heat treatment time of the pepper, the main thing is - don't overcook his.

• The pepper needs to be washed and the center with seeds and partitions removed. Cut the peppers into two or four parts (depending on the size of the fruit).
• Then everything is simple: we need to sterilize the jars and lids, blanch the pepper in water, then soak it in the marinade and roll it up. To optimize and speed up this process, you need to sterilize the jars in any way that suits you best. You can read more about this.
• Place two pans on the stove. We will blanch in one, and marinate in the other. You can blanch the peppers by placing them in a colander and then placing them in boiling water. I use the deep fryer that came with the Redmond multicooker. Somehow it so happened that I had this deep fryer lying idle for a long time. I don’t “deep fry” in a slow cooker—I feel sorry for my miracle saucepan. 🙂 But for pickled peppers, or more precisely, for blanching them, a deep fryer is suitable.

  

  Preparing peppers for blanching

  It fits into any pan, the handle is removable, you can remove it and easily cover the pan with a lid, take out the pepper and put it in the marinade - it’s also very convenient.

• Blanch the pepper until it loses its density, but remains elastic. I timed it several times, so for meaty peppers, 5-7 minutes at a low boil are enough. I do a simple test: I try to bend a piece of pepper in half. He should give in, but reluctantly :). When I realize that I have almost bent it, blanching ends.
  
• For the marinade, mix all the marinade ingredients in a saucepan or casserole: water, oil, vinegar, honey and salt. Honey can be replaced with sugar. The amount of honey and “conversion” into sugar that I gave in the recipe was selected “to suit me” after several attempts. The marinade turns out to be quite sweet, and the pepper has a pleasant, rich, spicy-sweet taste with a slight sourness. If you like it to be more vinegary, reduce the amount of honey and add vinegar. We all love pickled peppers in a sweeter filling, but my husband’s brother prefers a more sour one. For him, I specially make a couple of jars with a more intense “vinegar” taste.
• Bring the marinade to a boil and put the prepared pepper in it so that the marinade covers it completely. Boil for low heat covered for 4-6 minutes. Place the peppers tightly into the jars, carefully but gently compacting the layers with a spoon.

  

  Seal the jar with pickled peppers

  I use small jars of 0.5-0.7 liters. They are convenient in winter - take them out, open them, eat them. Add 1-2 cloves of garlic and a piece of hot pepper to each jar. Fill the jars to the top. I usually fit 4 medium-sized peppers in one half-liter jar, i.e. sixteen quarters. If necessary, add 1-2 tbsp. spoons of marinade and roll up the jars.

• Cover our hot preserves with a blanket and leave until completely cool. Marinated peppers with honey are ready for the winter. It is stored well. At least I didn't have any problems with him.
• Cook with pleasure and delight your loved ones with your favorite dishes.

Discussion: 10 comments

Oh, pepper, we love it and I pickle it a lot :) I think that a two-liter jar of such a snack will always sell out quickly, not like a 0.5 jar :)
Lena, very beautiful pepper, I haven’t tried it with honey, but with granulated sugar I marinate, there were also no problems with its storage, everything is always perfectly preserved.

Answer

I also make it a little simpler, I just put the pepper in cold water, bring it to a boil and scatter everything into jars. And then I cook the marinade in this water and pour it over the peppers in jars. Everything is simpler, although everyone has their own ways, I’ll take your note, Lena, because... I also planned to roll up jars - 3-10 more peppers :)

Answer

Delicious pepper made using this recipe. I often marinated gogoshars with honey - this is a type of sweet pepper, they are fleshy and round. Very tasty.

Answer

1. Yes, I respect Gogoshars very much too :). All recipes for pickled peppers turn out very tasty with them. I also made spicy ones with them, and I liked them too.

   Answer

I immediately blanch the peppers in the marinade in portions. I can tell when the pepper is ready by its color change. But now I’ll also bend the pepper. In general, I’ve never marinated with honey, but I also make sweet peppers.

1. Elena, hello! Since childhood, I have vivid memories of my mother’s preparations, or rather the process. He and a relative would gather at our place, dad would bring a carload of vegetables, which were loaded into a bathtub with water (and one bathtub couldn’t fit everything). And it seemed to us little ones that they had been on their feet for several days, and we were just running around picking currant leaves in the gardens. In our one-room apartment, work was in full swing, everything was steaming, boiling, gurgling, smelling delicious))... Hard years have passed, these autumn days gone into history, mom rolls up the jars to a minimum. And all the time I thought “I never.” But I got my own house with a greenhouse, and a couple of simple recipes from my grandmother. I did... Hmm, nothing complicated! And then I came across your blog. Ostap suffered! I made so many yummy things this fall! The family is shocked, mom and grandma are proud, friends gobble it up. Thank you so much, Elena, you inspired me so much! And next fall I will get back to work!

Even the name of the recipe sounds nice and tasty! I admit that I have never tried such pickled peppers. In general, a successful combination - bittersweet... As in the song, “ bittersweet taste love"...

Answer