How to pickle sweet green peppers for the winter. Pickled peppers - delicious vegetables at any time of the year

Preserving food for the winter is an integral part of Russia's culinary heritage. Who doesn’t like to crunch a cucumber or enjoy a delicious juicy tomato in winter, autumn or early spring? On our website we have already talked a lot about canning recipes. various products. Today we will talk about how to cook pickled peppers. It is worth saying that pickled bell pepper and pickled hot chili peppers – worthy alternative the usual cucumbers and tomatoes. It goes not only as a snack, but also as a side dish for various types of meat and potato dishes. In this article we will tell you about proven methods of canning. various types pepper so you can pamper your family with delicious food throughout the year.

Quick pickled peppers

The most popular recipe is pickled sweet peppers. Snacks made from hot, hot red peppers are not to everyone’s taste; they are not for everyone. In addition, a salad with pickled chili peppers is ordered for people suffering from gastritis and other gastrointestinal diseases, but an appetizer of sweet bell peppers is welcome! So let's start with sweet peppers.

How to prepare quick pickled peppers? Why fast? Because this dish turns out so delicious that it’s simply impossible to wait long! The principle of how quick pickled peppers are prepared is as follows: the pepper is boiled a little in boiling water with spices, but so that it retains its shape, then it is poured with marinade and left to brew for a day. To prepare pepper according to our recipe you will need:

juicy bell pepper of any color, small size – 2 kg
table vinegar - 2/3 cup
water – 1 l
granulated sugar, vegetable oil– 0.5 cups each
salt – 2 tbsp. spoons

These products are enough to prepare 4 liters of snacks.

Pour vinegar, water and vegetable oil into a large saucepan. Add sugar and salt to them and put on the stove. Leave to boil.

During this time, wash the peppers and, without peeling them, prick them with a fork so that the air comes out of them.

Boil the peppers in the boiling marinade for 5 minutes, then transfer them to glass containers.

Fill the jars with boiling marinade up to the shoulders and roll them up. Wrap it up and leave it to cool.

Once the jars have cooled, you can put them in the pantry or wherever they will be stored. You can open the jars at any time, since the pepper is already ready for use.

If you want to eat all the resulting peppers at once, then pour the marinade over them and let them brew in the refrigerator for 24 hours. Very simple and very tasty!

Pickled hot pepper

If you are a fan of spicy foods, then pickled hot peppers are perfect for you. This snack goes well with fried meat and kind grape wine. In fact, this is how they eat it in Georgia, which is famous for its ability to cook deliciously and eat heartily.

To prepare pickled hot peppers for the winter, you don’t need much. It is enough to properly cook the marinade for peppers with ideal herbs and properly process the peppers themselves so that they retain their shape, color and taste, but at the same time give off unnecessary bitterness. So, let's prepare hot red pepper. To prepare 1 liter of snack, take:

hot red pepper – 500 g
cilantro, dill - 5 sprigs each
mint – 2 sprigs
young garlic – 2 heads
salt – 2 teaspoons
sugar – 2 teaspoons
coriander – 1 teaspoon
black and allspice peas – 1 teaspoon each
bay leaf – 2-3 pcs.
cloves – 2-3 inflorescences
vinegar from white grapes– 150 ml

First, let's process the pepper. Wear gloves as the pepper will burn your skin. For canning, choose very high-quality peppers - rich red in color, without veins, with green tails. The pepper should be thoroughly washed and pierced right through near the tail so that the air comes out of it, or even better, cut the peppers lengthwise so that they impart excess bitterness to the marinade.

Place the peppers in a saucepan and pour cold water and bring to a boil, then cook for about 4 minutes. After this, cover the pan with a lid and steam the peppers for another 15 minutes.

During this time, we tear off all the leaves from the greenery branches and throw away the stems. Leave the leaves whole; no need to cut them.

Place them in a saucepan with water and spices, cook the marinade for 5 minutes, then pour into it grape vinegar and leave to brew for 10 minutes.

All that remains is to wash and sterilize the jars, place the herbs, garlic and peppers in them, being careful not to damage them, pour the marinade right up to the lid and preserve.

Pickled peppers with cabbage

Peppers can be preserved not only separately, but also as part of salads or snacks with several components. Best combination- This is pepper marinated with cabbage. Despite the fact that the combination of products seems simple, cabbage marinated with bell pepper is a dish that can decorate festive table. It is only important to prepare it correctly and serve it beautifully. Try to do colorful pepper, canned with carrots. It will look very impressive on a plate. For this recipe you will need (per 1 liter of finished product):

bell pepper – 5 pcs.
finely shredded cabbage – 0.5 kg
carrots – 1 pc.
hot red pepper – 0.5 pods
sugar – 2 tbsp. spoons
salt – 1.5 tbsp. spoons
table vinegar – 20 ml (2 tablespoons)
water – 1 glass

First of all, wash the peppers and carefully cut out the stalks along with the seeds.

In a bowl, mix shredded cabbage with 1 tbsp. spoon of salt and lightly knead it.

Add grated carrots to the cabbage and fill the peppers with this mixture.

Prepare the marinade: to do this, mix water, sugar, salt and vinegar. Bring the marinade to a boil, then add chili pepper to it. Pour the boiling marinade over the peppers and, covering the bowl with a plate, set pressure. Leave the pepper for 2 days to marinate.

After this time, transfer the peppers into sterilized jars, fill with brine and roll up.

As you can see, recipes delicious preserves multitude. Get inspired and experiment! Delicious preparations for you!

Per liter jar: large, meaty sweet pepper, 1 teaspoon sugar, 1/3 teaspoon citric acid, 1 bud of cloves, 1-2 peas of allspice, several peas of black pepper, celery leaf and stalks.

3: Sweet pepper in spicy marinade

For a half-liter jar: 550 g of sweet pepper, 1 piece of broken cinnamon, 2-3 cloves, 2-3 black peppercorns, 3-4 allspice peas, 1/2 bay leaf, vegetable oil as needed

4: Pickled peppers stuffed with cabbage

30 pcs. sweet pepper, 2 heads of white cabbage, 3 pcs. carrots, 1 head of garlic, caraway seeds For filling: 2 liters of water, 250 ml of 9% vinegar, 1 glass of sugar, 3 tbsp. l. salt, 3 bay leaves

5: Sweet pepper in honey-oil marinade

For pouring: for 1 liter of water - 500-700 ml of 9% vinegar, 1 kg of honey, 5-6 tbsp. l. vegetable oil Wash ripe, fleshy sweet peppers, place in boiling water for 3-4 minutes and cool in cold water. Then sn

6: “Appetitka” with sweet or hot pepper

3 kg of sweet round (rotunda, gogoshary) or sweet fruit hot pepper, 5 kg ripe tomatoes, 250 g sugar, 200 g salt, 500 ml vegetable oil Wash the pepper pods, cut off the “tails”, leave

Bell pepper for the winter

3.5 kg sweet pepper, 1 cup sugar, 1 cup apple cider vinegar, 1 glass of olive oil (can be replaced with sunflower oil), 1 tablespoon of salt.

Cut the pepper into strips, place in a bowl, add sugar, salt, vinegar and oil. Shake lightly with your hands and place in clean, treated jars. Sterilize from the moment of boiling for 15 minutes, twist.
Makes 7 cans of 700g each. Very tasty!

Peppers stuffed with vegetables

1 kg of peppers, 700 g of tomatoes, 250 g of onions, 300 g of carrots, 30 g of parsley root, 10 g of parsley, 1 glass of vegetable oil, 20 g of salt, 1-2 tbsp. vinegar, 5 peas of allspice.

Wash the pepper, remove the seeds and stems. Cut the onion into rings and fry in oil until golden brown. Peel the carrots and parsley root, cut into strips and simmer in oil until half cooked.

Rub the tomatoes (removing the skin) through a sieve, bring the mixture to a boil, then cook for 15 minutes, add salt, sugar, vinegar, pepper and cook for another 10 minutes. Finely chop the greens. Mix the vegetables prepared for minced meat, add salt and fill the peppers with them.

Place in sterile liter jars. Fill the jars with hot tomato mixture with seasonings and sterilize in boiling water (liter jars - 60 minutes).

Canned bell peppers

A glass of water, a glass of sugar, a glass of vinegar, a tablespoon of salt, a tablespoon of honey, garlic, allspice.

Preparation: Mix everything and boil. Next, pepper is chopped into the boiling mass. Add a few cloves of garlic and allspice. Boil while stirring for about 20 minutes. Then pour into sterile jars and close.

Second way: For 1 jar: 1 - 2 heads of garlic, 1 teaspoon of sugar, 1/3 teaspoon of citric acid.

Peel the washed fleshy peppers from the stalk, remove the membranes, grains, rinse, chop into rings, place in liter jars, sprinkle with peeled garlic cloves, pour in hot brine at the rate of 1 tablespoon of salt per 1 liter of water so that 1 - 2 can be poured on top tablespoons of vegetable oil, close with a sterile lid, roll up, place in a saucepan with hot water, sterilize for 7 - 10 minutes, remove, turn the jars upside down, let cool.

10.

Pickled bell pepper
Wash the pepper and dry it. You can cut off the tails and remove the seeds, or you can leave whole peppers in finished form will be more beautiful. Whole pepper it is necessary to pierce in several places. Boil the peppers in hot brine for 10-15 minutes until the fruits become soft and change color. Remove with a slotted spoon and immediately place tightly in prepared jars. Pour boiling brine and seal hot.

Water - 1 l, vinegar - 200 g, vegetable oil - 200 g, sugar - 1 tablespoon, salt - 2 tablespoons, celery, garlic. Instead of water and vinegar, you can use the same amount of tomato juice

11.

Peppers with apples in marinade

For filling:
– water – 1 l
- sugar - 2 tbsp.
- salt - 1 tbsp.
— 6% vinegar — 300 g
— ground cinnamon- 1 tsp.

Select yellow or red peppers and uncolored varieties of apples. The peppers are washed, peeled, cut into halves, blanched in boiling water for 2-3 minutes and cooled. The apples are cut into 4 slices, removing the seed capsule, blanched for 1-2 minutes and cooled. Place peppers and apples in jars, alternating in layers, then fill them with marinade and sterilize the jars at 90C: half-liter jars - 20 minutes; liter 25 minutes.

12.

Bell pepper with garlic

Bell pepper – 2100 g
horseradish (leaves) – 6-9 g
dill - 10-12 g
parsley (greens) - 6-9 g
red capsicum - 2-3 pcs.
bay leaf - 3-6 pcs.
garlic - 5-6 cloves
sugar - 30 g
salt - 30 g
vinegar - 120-140 g
water - 1300-1500 g

Select large, fleshy whole pods. After cutting out the stalks with seeds, rinse the peppers in running water, blanch for 2-3 minutes in boiling water, rinse with cold water and place tightly together with the spices in jars. Pour hot marinade filling, cover with lids and pasteurize at a temperature of 90°C jars with a capacity of 0.5 l - 20 minutes, 1 l - 25 minutes, Zl - 35 minutes. Seal and place on lids.

13.

Hungarian salted pepper with cauliflower

Sweet pepper – 1 kg
parsley and celery roots - 150 g each
cauliflower – 150 g
garlic - 3-4 cloves
for filling:
water - 1 l
table vinegar - 0.8-1 l
salt, sugar - 1-2 tbsp each
bay leaf - 1-2 pcs

Wash the pepper, remove seeds and cut it lengthwise into pieces. Chop the cabbage and roots too. Place the prepared vegetables in a large bowl, alternating them, with the garlic lying on the bottom and on top. Sprinkle everything with salt and black pepper, compact so that the vegetables release their juice, pour in the hot marinade and leave for 12-15 hours. Drain the filling, boil twice, pouring and draining the marinade. Last time sterilize for 15-20 minutes.

14.

Bell peppers and tomatoes in sweet and sour marinade

For a 1-liter jar: 5-6 pcs. tomatoes, 1 tbsp. spoon of sugar, 8-10 pods of red bell pepper, 1 tbsp. spoon of salt, ½ cup of vinegar, ¾ cup of water, 2 cloves of garlic, 6-7 pods of sweet red pepper, 2 sprigs of dill, 6 grains of peppercorns.

Select red bell peppers, rinse well, cut into 4 parts, remove core and seeds. Wash the tomatoes well and cut into 4 parts. Rinse liter jars, boil, remove from water, place on a board. Place 2 sprigs of fresh dill, half a leaf of horseradish, 2 leaves of celery, 2 leaves of parsley, a clove of garlic, a pod of pepper in the bottom of the jar, place prepared bell peppers and red tomatoes tightly on the spices, then the same amount of spices, pepper again on the spices and tomatoes.

Pour vegetables and spices sweet and sour marinade, which is prepared like this: in enamel pan pour in 600 g of water, add one glass of vinegar, 2 tablespoons of salt and 2 tablespoons of sugar, half a leaf of horseradish, a sprig of dill, half a leaf of celery, a clove of garlic and half a pod of red pepper. Boil everything for 10 minutes. Then strain the marinade through cheesecloth, pour it over the vegetables, cover with a lid, place in a saucepan and boil again for 15 minutes. After this, remove the jars from the water, metal cover roll up by hand, and wooden cork fill with resin.

15.

Pepper with dill, garlic and parsley

1.3 kg. sweet pepper (bell pepper)
dill, parsley, garlic to taste;

Brine:
1.5 liters of water,
1 glass of vinegar,
1 glass of sugar,
2 tbsp. level spoons of salt,
5-7 tbsp. spoons of sunflower oil.

Boil the brine, add the peppers, cut into slices (4 - 6 from one pepper), cook for 7-8 minutes, put into jars (pre-rinse the jars, pour over boiling water and dry, sterilize the lids) and close.

By canning green peppers, you will add not only tasty and flavorful snacks, but also very useful substances for humans and their general condition. Pepper contains phytosterol, which helps remove cholesterol from the body and protects cells from cancer, and vitamin K, which is responsible for blood clotting, calcium absorption and protein synthesis.

Canned Green Peppers: Step-by-Step Recipe

By preserving peppers for the winter using this recipe, you will provide yourself with a tasty and crispy dish that can be eaten as a low-calorie snack or as a side dish for any dish.

Ingredients needed for this recipe:

3 kilograms green pepper;
870 milliliters of disinfected water;
17 grams of sugar;
260 milliliters sunflower refined oil;
9 grams of salt;
190 milliliters 6% balsamic vinegar.

How to prepare this dish:

Wash and sterilize all necessary containers, lids and vegetables. Remove the seeds and substrate from the pepper, cut into strips two centimeters thick.
Place them in a deep bowl and pour boiling water over them for twelve minutes.
Place pepper slices vertically in sterile jars, add salt and sugar, add sunflower oil, balsamic vinegar and pour boiling water over it.
Close the containers with plastic lids and shake the preparation in order to evenly distribute the vegetable oil throughout the jar.
Place a deep container of water on the stove, covering the bottom with a white towel.
Carefully arrange the preparations and boil for twenty-three minutes over low heat.
Remove the sterilized jars and carefully screw on the lids.
Wipe them down and place them bottom up under a piece of fabric that retains heat.

After fifteen hours, put the twists in a storage place (dry, at low temperatures, without bright light).

Pickled green peppers in tomato juice

Probably, most housewives are unusual in preparing canned vegetables in some kind of juice instead of brine, but by doing this you will not lose either quality or taste.

Products needed to prepare this snack:

Two kilograms three hundred grams of pepper;
Three buds of cloves;
One horseradish leaf;
Thirty grams of dill;
Twenty six grams of basil.

For the marinade:

Nine hundred seventy milliliters of tomato juice;
Eight grams of salt;
Forty-seven milliliters of 9% fruit acid.

Steps to prepare this snack:

Cut the pepper, washed in advance and cleared of seeds and tails, into rings one centimeter thick.
Place them evenly in sanitized jars with the remaining ingredients from the list above.
Fill in tomato juice into a deep container, add acetic acid, salt and boil for nineteen minutes on fire.
Pour boiling juice into the jars of pepper.
Sterilize the twists in the manner described in the recipe above and roll up the lids.
Let them sit under a thick cloth for twenty-four hours, then put them in a cool place.

Canning Green Peppers with Basil and Curry: A Popular Recipe

By preparing this preserved food with spices, you will provide your diet with spicy snack, which will perfectly complement and decorate any dish.

What you will need for this workpiece:

Eight hundred sixty grams of pepper;
Four cloves of garlic.

To prepare the filling:

Ninety milliliters of 9% wine vinegar;
Three hundred seventy milliliters clean water;
Thirty-seven grams of sugar;
Six grams of salt;
Thirty-six grams of basil;
Twelve grams of curry seasoning;
Eleven grams of rosemary.

How to make this twist:

Chop the green pepper (clean, without tails and seeds) into rings one centimeter wide, and cut the peeled garlic into six pieces.
Place these ingredients, alternating, into sterile jars.
Place the products from the list for the marinade in a deep bowl and simmer over low heat for nineteen minutes.
Ready brine pour into containers with pepper.
Disinfect the blanks as in the first recipe and twist thoroughly.
Wrap the upside down jars in towels for seventeen hours, allow them to cool, then store.

Canned Green Peppers with Apples

Sweet taste Peppers and apples go together wonderfully.

It is better to choose apples of dense varieties, not overripe or loose, otherwise they will boil and crumble due to exposure high temperatures and water.

To create this blank you will need:

Two kilograms one hundred grams of pepper;
Eight hundred and fifty grams of apples;
Nine hundred milliliters drinking water;
One hundred and seventy grams of sugar;
Seventy-three milliliters of 9% wine vinegar;
Seven grams of basil;
Three leaves of horseradish;
Eleven grams of allspice.

Preserving the workpiece:

Wash all vegetables and fruits, and sterilize containers in the usual way.
Peel the pepper from seeds, substrate and cut it vertically into slices, remove the core and bruised areas from the apples, chop into strips one and a half centimeters thick.
Pack them vertically and alternately into jars.
Place the remaining ingredients in an enamel bowl and boil over medium heat, then pour into the preparations.
Sterilize and twist them.
Wrap the finished pieces in a blanket, and after twenty-seven hours place them in the cellar or refrigerator.

Recipe for canning green peppers and cucumbers

Probably all housewives have cooked at some point. canned cucumbers for the winter. Preparing identical preparations not only begins to become boring, but also due to excessive frequent use the nutrients from them are no longer absorbed by the body, so adding green pepper to cucumbers will diversify your food intake and will please your taste buds.

What you will need to prepare this snack:

Four hundred and fifty grams of cucumbers;
Seven hundred and fifty grams of green pepper;
Thirty-six grams of fresh dill;
Four cherry leaves;
Eleven grams of hot pepper;
Five sheets black currant;
Three leaves of horseradish;
Thirty-seven grams of garlic;
Twelve grams of black pepper;
Ninety milliliters of 6% fruit vinegar.

To prepare the filling:

Four hundred seventy milliliters of disinfected water;
Thirty seven grams sea salt;
Seventeen grams of sugar.

What you need to do to prepare this dish:

Rinse necessary products and disinfect containers and utensils.
Remove the seeds, tails and cut into rings, and chop the cucumbers into circles half a centimeter thick.
Layer them and the rest of the ingredients into jars.
Pour the brine products into any container and boil for eleven minutes.
Pour this composition into containers with blanks.
As in the first recipe, sterilize the twists and carefully seal with lids.
Let the jars cool under a warm cloth, then put them in a cool, dry place.

Fermenting peppers and green tomatoes (video)

Bright green pepper will remind you of the warm summer and warm your soul, and by preparing preserves according to the recipes described above, you will provide yourself with the essentials for human body nutrients, which will not allow you to get vitamin deficiency (lack of vitamins and minerals).

"Fungi"

The recipe pleases with its simplicity and ease, while ready dish pleases the eye both aesthetically and tastefully.

Ingredients:

whole canned pepper;
filling to taste.

Cooking:

Wash the fruits well, cut off their tails along with top part(future hats) and remove all seeds (otherwise they will taste bitter).
Stuff all the peppers, choosing the filling you like best.
Cover with hats and place in a container with high rims.
Pour the sauce over the preparation. Best fit sour cream sauce, you can also put onions and grate carrots, add tomatoes (they are often replaced with tomato paste).

Wait optimal time baking. If you used minced meat as the filling, the process will take about an hour. For rice and vegetables, half an hour is enough to bake well.

"Slices"

The recipe is suitable for lovers of large sweet peppers.

To prepare you will need:

8 pcs. canned pepper;
3 pcs. tomatoes;
100 g cheese (preferably durum varieties);
greens (to taste);
300 g pork meat;
150 g boiled smoked sausage;
150 g pork liver;
1 onion;
2 pcs. garlic cloves;
100 g rice;
30 g butter;
1 piece eggs.

The cooking process consists of several stages:

First, boil the rice for 15 minutes, then rinse it in cold water.
Cut the meat and sausage into small pieces so that it is convenient to twist them using a meat grinder.
Cut the onion and garlic cloves into small pieces. Fry them in oil until golden brown.
Pour into the frying pan fried onions minced meat, keep it on the fire for about 15 minutes, stirring constantly until it acquires a loose consistency. Don't forget to add salt and pepper.
Pour this mixture into the rice, pour in the beaten egg, mix everything thoroughly.
Cut the canned peppers into two equal halves and remove all seeds.
Stuff the resulting slices with filling and place them on a baking sheet.
Cover the layer of filling with thin tomato rings, then sprinkle it all with grated cheese.
Fill the bottom of the container with water (approximately 1 cm).
Simmer the dish for 30-40 minutes.

Before serving, decorate the prepared slices with herbs.

"Kapustyanka"

We present to your attention unique recipe.

You need to take:

10 peppers;
300 g cabbage;
50 ml oil;
a bunch of green onions;
10 basil leaves.

To prepare the marinade you need:

200 ml of wine (it’s better to take white);
100 ml wine vinegar;
100 g sugar
1 garlic clove;
2 tsp. curry;
2 tsp. ground cumin;
1.5 tbsp. l. salt
re ground pepper chili - to taste.

To really get delicious dish, strictly adhere to the recipe:

Shred the cabbage, finely chop the onion and basil leaves.
Combine all the ingredients for the marinade and boil the resulting mixture.
Place pepper into the boiling mixture and simmer for 3 minutes, then cool.
Place shredded cabbage leaves into the same boiling mixture for about 1 minute. Then leave the cabbage in the marinade for another 3 minutes so that it infuses better, then cool.
Add required quantity butter and herbs, mix everything.
Stuff the peppers with cabbage.
Fold finished product into jars, fill everything with marinade and roll up.

"Potato"

Lovers of potato products will appreciate the original combination. IN in this case Sweet peppers are used as a casserole dish.

For this you need the following products:

4 pcs. sweet peppers (canned);
1 tbsp. chopped potatoes;
200 g fried loaf;
3 eggs;
hard cheese for sprinkling;
¾ tbsp. milk;
half a cup of dry baking mix (flour);
¼ tbsp. sour cream;
2 tbsp. chopped green onions.

Algorithm of actions:

Cut the pepper just above the middle, remove all the seeds, and place in special baking dishes in the oven.
Stuff tightly with potatoes and bacon.
Mix the eggs with milk, add the dry baking mixture, a little sour cream, onion, salt and pepper, and add it all to the potatoes.
Place grated cheese on top.
Bake for about an hour (check for doneness).

"Bistro"

Cooking really doesn't take much time. Ideal option will be a recipe for cooking in microwave oven.

Necessary ingredients steel:

2 pcs. canned bell pepper;
400 g minced meat;
¼ tbsp. shredded onions;
¼ tsp. salt;
¼ tsp. ground pepper;
240 g rice;
1 tbsp. tomato sauce;
1 tbsp. mozzarella cheese;
greens - to taste.

Cooking process:

Rinse the canned peppers, then dry with a towel.
Cut in half to make wedges, remove all seeds.
The halves should be placed in the microwave and heated for 5 minutes (this will soften them).
Fry the minced meat with onions in a frying pan.
Add rice to the pan and tomato sauce(many housewives replace it with ketchup).
Add flavor to the resulting product with herbs and other spices, leaving the filling with the pepper on low heat for a couple more minutes.
Stuff the pepper slices, sprinkle grated cheese on top and microwave for 2 minutes.

Recipe for canning with butter and garlic

This pepper is pleasant to eat and with meat dishes, and with mashed potatoes, and many other dishes. In order to prepare it, you need a minimum of ingredients and a little time. The result obtained will give good taste to all loved ones.

Required Components:

red pepper (Bulgarian) – 900-1000 g;
allspice black pepper – 4-7 pcs.;
hot pepper— 1-3 pcs.;
water – 950-1000 g;
ground pepper (red or black) – 3-7 g;
vegetable oil (preferably refined) – 120-135 g;
vinegar – 27-35 g;
peeled garlic – 3-6 cloves;
bay leaves– 3-5 pcs.;
sugar – 120-155 g.
non-iodized salt – 18-23 g.

Canning procedure:

Wash the peppers thoroughly, remove the seeds and core.
Cut into lengthwise slices (it’s more pleasant to eat this way, but you can also preserve it whole).
Place in a prepared container and fill to the top with water.
Place on the stove and boil.
Sterilize the jars, place the hot red pepper, washed and cut into small circles, into them.
Place 1-2 cloves of peeled garlic (preferably chopped) into jars.
After the water boils, remove the pan from the heat and place the peppers in prepared sterilized jars.
Add vegetable oil to the remaining water, granulated sugar, salt, pepper.
Bring this liquid to a boil and add vinegar.
Fill the jars with pepper to the top with the resulting marinade, then roll them up.
Wrap in a woolen blanket and leave to cool.

When canning whole fruits, they must first be pierced a couple of times with the tip of a fork.

Canning with bay leaf

The recipe is simple and delicious preparation.

To prepare you will need:

sweet red pepper – 4.7-5.0 kg;
table vinegar – 475-490 g;
sugar – 190-200 g;
table salt– 120-135 g;
water – 740-810 g;
black peppercorns – 7-11 pcs.;
vegetable oil – 350-400 g;
garlic – 450-490 g;
parsley (bunch) – 2-4 pcs.;
bay leaves – 4-7 pcs.

Method for preparing preserves:

Cut out the cores from the peppers and divide them into 3-4 longitudinal slices.
Pour water into a large container and boil it.
Pour sugar, vinegar, salt into boiling water and mix everything thoroughly.
Immerse the slices in boiling liquid and boil them for 4-7 minutes, stirring gently occasionally so as not to crush the peppers.
Wash the jars thoroughly and place the cooked pepper in slices, making layers of bay leaves, finely chopped garlic and parsley.
Pour marinade over everything and sterilize for 25-35 minutes (for 500 ml jars).
Roll up the jars with lids, wrap them in a blanket and leave to cool for a while.

IN winter time Such a preparation can become an appetizer for the main course or an integral part of a salad, which will delight your family.

The vegetable is very healthy: it contains many trace elements and vitamins, and it is also quite low in calories.

Pickled bell peppers for the winter are great option for those who are partial to this vegetable. It not only retains most of its taste qualities, as well as beneficial properties, but also acquires new tones and shades of taste, depending on the type of marinade, as well as the method of preparation. In preparations, bell pepper acts not only as the main ingredient, but also as a component in salads.

The benefits of bell pepper for the body

Why are pickled bell peppers so popular for the winter? This can probably be partially explained by the beneficial properties of this vegetable. It’s hard to believe, but peppers surpass citrus fruits and black currants in the amount of vitamin C. Therefore, these fruits are useful to consume during colds.

The specific taste of pepper is explained by the content of substances in it that have a beneficial effect on the functioning of the stomach and intestines. It is also worth noting the vitamin A content. Therefore, pepper can be considered a vegetable for beauty, especially for women. Roasted peppers are also good for your heart. You can find potassium in it, which heart patients cannot live without. It is also worth noting the fact that pepper has a beneficial effect on the beauty and health of hair and nails.

Pickled pepper. Why is he so loved?

Bell pepper, marinated whole or in pieces, is good preparation on winter period when it is quite expensive to buy it. It can be eaten as a side dish or snack. Also, pieces of this vegetable can become the basis for sauce or complex side dishes.

In most cases, bell peppers pickled for the winter retain their aroma and crunchy texture. However, its taste can take on spicy notes, such as sourness, sweetness, or another sensation of red hot pepper.

For preparations, you need to choose whole, smooth and fleshy fruits. It is best to take red, red or yellow peppers so that the preparation, and subsequently the dishes made from it, become brighter and more beautiful. However, you can also get tasty and healthy dish.

Pickled pepper. Ingredients and preparation of vegetables

In order to prepare pickled bell peppers for the winter, you need:

five kilograms of pepper, preferably red or yellow;
seven tablespoons of sugar;
one and a half tablespoons of salt;
about thirty black peppercorns;
one and a half liters of water;
fifty grams of vinegar 9%;
For each jar, one bay leaf, a clove of garlic, cloves and a little chili pepper.

This recipe serves six or five liter cans. Before cooking, the pepper is washed, the stem is cut off, and the seeds and membranes are removed. How to pickle bell peppers for the winter using this recipe? You can leave the fruits whole, or you can cut them into large strips.

Preparation of preparations for the winter period

The jars are pre-sterilized. At the bottom of each one they put five peppercorns, cloves, bay leaves, chili peppers, and a clove of garlic.

Pour one and a half liters of water into the pan. Salt and sugar are also sent here. When the mixture boils, add vinegar. You can try the brine, just be careful. Please remember that it is hot. If desired, it can be salted or made sweeter.

Peppers are dipped into the boiling marinade in small batches. They keep him there for six minutes each. After this, the prepared fruit is sent to jars. Try not to crush whole peppers. Then the brine is poured on top of the peppers in the jar. Close with sterile lids.

Pepper in oil. List of ingredients

In order to prepare bell peppers marinated in oil for the winter, you need:

about a kilogram of pepper;
a glass of sugar;
350 ml water;
165 ml vinegar;
165 ml odorless vegetable oil;
a heaped teaspoon of salt.

The pepper is washed, the stalk is removed, and cut into halves. The seeds are also removed from inside. If the fruits are large, then the halves can be divided into two more parts.

Cooking pepper. Step by step recipe

You need to prepare the marinade. To do this, water is poured into a pan and sent to boil. Salt, granulated sugar, and butter are also added here. When the marinade boils, add vinegar. After this, peppers are also placed in boiling water. At the same time, reduce the fire under the pan.

Cook for ten minutes. During this time, the peppers will soften and the marinade will cover them completely. Using a slotted spoon, peppers are sent into sterile jars. After this, the marinade is boiled again, and then the peppers are poured over it. The banks are being rolled up. Marinated Bulgarian is ready. Should be stored in a dark and cool place.

Baked bell peppers for the winter

For this recipe you need to prepare:

1 kilogram of pepper;
one and a half teaspoons of sugar and the same amount of salt;
100 ml vegetable oil;
a head of garlic;
a bunch of parsley or dill;
peppercorns, optional;
50 ml vinegar.

From this amount of ingredients you get two half-liter jars. But you should remember that pickled bell peppers with garlic and herbs are eaten very quickly. This is explained by the fact that such a dish is more like an independent salad. It is seasoned with vegetable oil and herbs. Spicy garlic gives a spicy taste.

Cooking peppers with garlic

The peppers are thoroughly washed under running water. Then use a towel to remove moisture from it. Without cleaning or removing the ends, it is sent to a baking sheet covered with foil. Baking time may vary depending on the size of the fruit. On average, it can take from half an hour to sixty minutes. Therefore, it is worth keeping an eye on the skin of peppers. When it shrinks and begins to bake, it's time to remove the product from the oven.

Now the peppers are given a bath: they are sent into a bag and closed tightly. After five minutes in such a bath, the peppers will become limp. Cleaning them won't be difficult. It is better to cut the pepper over a bowl, as it turns out very juicy. Remove the skin, seeds, and stalk. The cut strips are placed on a sieve to allow the pepper to drain. This juice is used for the marinade. Add oil to it and mix thoroughly aromatic mixture, bring to a boil. Now you can add salt and sugar. When they are completely dissolved, you can pour in vinegar and turn off the stove.

Garlic is peeled and cut into slices. The greens are washed and chopped quite finely. Place some of the pepper into sterile jars, filling it halfway. Now add greens and garlic. Add pepper again and pour marinade over everything.

The finished jars are sterilized for about twenty-five minutes, after which they are closed. First they are allowed to cool upside down, and then put away in the cold. Pickled bell peppers in oil and garlic are eaten as a side dish or used for sauces. This preparation is ready for use a week after preservation.

Peppers for stuffing

Stuffed peppers are a delicious dish that many people enjoy. Someone scores freezer preparations, and some people roll such peppers into jars.

Pickled bell peppers for the winter stuffed peppers do it entirely. For this you will need:

1 liter of water;
70 grams of sugar;
8 grams of citric acid;
35 grams of salt.

All ingredients are mixed and brought to a boil. The mixture is not particularly aromatic; if desired, you can add some spices, such as bay leaf or cloves. However, it is worth remembering that these peppers will be stuffed in the future. Therefore, you should not overload them.

Now they take the peppers. Carefully separate the stalk, remove the seeds, as well as the partitions. The fruits are placed in boiling water for a couple of minutes. Then immediately rinse with cold water. Now they can be placed in sterile jars. If you act carefully, the fruits can be nested inside each other. If this doesn’t work out, then you shouldn’t crumple them. Pour boiling solution over the peppers and sterilize again.

Bell pepper with honey: sweet recipe

How to pickle bell peppers for the winter so that it is original? Add honey. This recipe will most likely appeal to many as it is quite interesting.

For it you need:

three kilograms of pepper, preferably sweet, ripened;
1.5 liters of water;
a glass of vegetable oil;
two tablespoons of salt;
a glass of liquid honey;
125 ml vinegar;
ten pieces;
eight carnations.

The pepper is washed and cleared of seeds and membranes. Jars and lids are sterilized. In a saucepan, begin to prepare the marinade for the peppers. To do this, pour water, add honey, vegetable oil, salt, and spices. They give the dish a spicy aroma. The mixture must be brought to a boil. Then the peppers themselves are sent into it. They are kept for three minutes in this marinade. Place the prepared fruits in jars and pour in the remaining marinade.

Banks with ready-made pepper it also needs to be sterilized for about ten to fifteen minutes. Then they can be closed. Such sweet recipes for pickled bell peppers for the winter involve replacing honey with sugar. This is true if a person is allergic to this ingredient.

Instant pickled bell peppers

This the recipe will work for those who want to enjoy pepper in a couple of hours. For preparation you will need:

two kilograms of pepper;
one hundred ml of vegetable oil;
one hundred grams of salt;
one hot pepper;
liter of water;
1.5 tablespoons sugar;
one hundred ml of vinegar.

The peppers are washed and cleaned. Cutting it is better enough in large pieces. Now prepare the marinade. Salt, butter and sugar are added to boiling water. Then vinegar. The peppers are boiled in a boiling marinade for six minutes. It is better to do this in portions so that the pepper is completely covered with brine.

The boiled fruits are placed in a bowl and boiling marinade is poured on top. Hot peppers are also placed there. When the mixture has cooled, it is sent to the refrigerator. You can eat it immediately after it cools, but it tastes much better the next day. Quick recipes for pickled bell peppers for the winter are a great option to always pamper yourself with such a delicacy.

Quick snack

Bell peppers marinated in 15 minutes will appeal to those who value their time. This recipe makes decent dish with my bright taste. It can also be eaten as a side dish, but it works best as an appetizer.

It should be noted here that a snack is not only and not so much a food that is consumed with alcohol. Traditionally this is a dish that is served before the main course. It is believed that it should whet the appetite and prepare the body to accept more serious food, such as meat or chicken. Pickled bell peppers in 15 minutes is just such a recipe.

It requires the following ingredients:

bell red pepper - four pieces;
a couple of onions, can be replaced with white ones;
a bunch of greens, you can use assorted;
two tablespoons of oil, preferably olive;
three cloves of garlic;
salt and sugar to the cook's taste;
black and - a couple of pieces;
wine vinegar - a teaspoon.

Preparation of snacks: stages

Pickled bell peppers and onions are quite easy to prepare. The peppers are washed and cleared of stems and seeds. Grease with vegetable oil and bake in the microwave. Then the skin is removed from them. By the way, you can leave it on the fruits. However, the taste will be slightly worse.

Now proceed to the onions, which should be pickled. To do this, it is cut into half rings. In this case, you should try to make the slices as thin as possible, then it will take less time to process the dish. It is salted, peppered, and a little sugar is added. Now you can fill it wine vinegar and leave to soak. For this recipe, you should leave the onions overnight.

Chop the greens and garlic cloves as finely as possible. It is noteworthy that in this recipe What is required is chopped garlic, not put through a press. The prepared products are sent to the onions and mixed thoroughly. The mixture turns out very aromatic and spicy! Pepper is also sent here.

The baked peppers are carefully filled with the mixture and placed in rows in a bowl. Now it's time to pour the peppers.

Whisk in a small bowl olive oil and vinegar. It should turn out thick. You can also add some finely chopped dill and garlic here. This mixture is poured over the peppers.

You can start eating! However, experts recommend keeping this dish for at least an hour so that it soaks in and becomes even more magnificent.

Pickled peppers are good snack. However, it can also be used as a main dish. Recipes for preparations with this vegetable for the winter huge amount. Some use onions, others use garlic. And some recipes almost turn pepper into dessert! Every housewife will find a recipe that will please her.

Pickled peppers – favorite dish many housewives, which can be prepared immediately before a meal, using quick recipe, or prepare it for the winter in jars. The secret of the popularity of this dish lies not only in taste, but also in beneficial properties vegetable. It contains a record amount of vitamin C. Even more than blackcurrant or lemon! In addition, sweet and hot peppers have a bright rich color, so you can use them to decorate almost any salad or meat dish.

Peppers are marinated with vinegar and vegetable oil. They also use dry spices, fresh herbs, garlic, mustard, honey, etc. To get it right away ready salad, cabbage, tomatoes, cucumbers, onions, carrots and many other vegetables are added to the peppers. For winter preparations jars are filled with hot or cold marinade. The pepper itself can be used whole, cut into cubes or strips.

Pickled peppers are used as an ingredient for soups and salads. Also, if you marinate it whole, you can later fill the vegetables with any filling, for example minced meat. The dish is stored in a cool place in rolled up jars or in the refrigerator in an ordinary sealed container. Depending on the recipe and storage method, the pepper retains its taste qualities from several weeks to several years.

The simplest of all possible ways pickling peppers for the winter. This recipe can be considered basic and supplemented with any ingredients. It could be various vegetables or just aromatic spices, as well as leaves of berries, horseradish, dill umbrellas, etc.

Ingredients:

4 kg bell pepper;
1 glass of table vinegar;
2 cups sugar;
3 liters of water;
Salt.

Cooking method:

Wash the peppers, remove the stems and boil for 7 minutes.
Cut each pepper into quarters.
Bring the indicated amount of water to a boil, dissolve sugar and a little salt in it.
Pack the peppers into hot jars, pour hot marinade over them and seal the jars with lids.
Wrap the jars in a towel and let them cool completely.

Interesting from the network

Technically, hot peppers are pickled quite simply, however, you should know a few secrets of this process. It is very important to boil the fruits until they become soft but do not fall apart. To do this, it is best to pour boiling water over the pepper several times rather than cook it over a fire. It is also important not to damage the fruit when placing it in a jar, and to use grape vinegar, not table vinegar.

Ingredients:

350 g hot pepper;
100 ml grape vinegar;
500 ml water;
1 head of garlic;
3 sprigs of cilantro;
1 sprig of mint;
3 sprigs of dill;
3 bay leaves;
2 tsp. coriander peas;
1 tsp. black peppercorns;
2 peas of allspice;
3 tsp. Sahara;
2 tsp. salt.

Cooking method:

Separate the leaves of greens (cilantro, dill, mint) from the stems.
Wash the peppers and pierce each one through near the stem.
Place the pepper in a saucepan, pour boiling water into it and close the lid.
After 5 minutes, drain the water and add a new portion of boiling water.
Repeat the procedure 3-4 more times.
Boil half a liter of water, add peppercorns and coriander to the boiling water.
Add bay leaves, salt, sugar and unpeeled garlic cloves.
Place the green leaves there and boil everything again.
Pour in the vinegar, stir, boil for another 3 minutes, then remove the saucepan from the heat.
Let the marinade sit for 15 minutes.
Remove the garlic and herb leaves from the saucepan and place them on the bottom of a sterilized jar.
Place in a jar hot peppers and pour marinade over everything, roll up the lids.

Hot pepper is included in many dishes, sauces and seasonings. If you have lovers in your family savory snacks, then stocking up on such preparations for the winter is simply necessary. The pepper according to this recipe will not be too bitter, slightly sour and crunchy. You will have to determine the amount of pepper yourself while placing it in the jar. It's better to take it with a reserve just in case.

Ingredients:

Capsicum (per liter jar);
1 tbsp. l. salt;
1 tsp. Sahara;
4 cloves of garlic;
5 black peppercorns;
2 tbsp. l. vinegar;
4 peas of allspice;
1 pinch of grain mustard.

Cooking method:

Rinse the jar thoroughly with hot water, put mustard, allspice and black pepper on the bottom.
Peel the garlic from the top husk and also place it in a jar.
Compact it there capsicum and pour boiling water over it.
Let the jar sit for 20 minutes, then pour out the water, leaving about 250 ml for the marinade.
Add vinegar and seal the jars.

The recipe makes about 7 half-liter jars of delicious pickled sweet peppers. Adding honey gives the dish a stunning “summer” flavor. It is better to add pepper into a saucepan with marinade in parts, making sure that the liquid completely covers the vegetables. If desired garlic cloves can be marinated whole.

Ingredients:

6 kg bell pepper;
2 cups honey;
8 tbsp. l. salt;
8 tbsp. l. vegetable oil;
30 black peppercorns;
14 bay leaves;
1 glass of vinegar;
1.5 liters of water;
1 head of garlic.

Cooking method:

Peel the pepper and cut into quarters, garlic into slices.
Pour water into a saucepan, add honey, vinegar, vegetable oil.
Add salt, bay leaves and peppercorns there.
Bring the liquid to a boil and add pepper to it, cook for 7 minutes.
Alternating pepper and garlic slices, fill the jars up to the hangers.
Pour the marinade over the peppers (still boiling) and roll up with sterilized lids.
Cool the jars at room temperature, wrapping them in a warm blanket.

Pickled garlic perfectly complements almost any canned vegetables. When pouring the marinade over the peppers, it is recommended to swirl the jar little by little so that the liquid is evenly distributed over the entire surface. The marinade can turn out to be multi-layered. This is due to vegetable oil. No need to worry about this.

Ingredients:

5 kg pepper;
2 cups vegetable oil;
1 glass of vinegar;
1 glass of water;
3 tbsp. l. salt;
1 glass of sugar;
3 heads of garlic;
4 peas of allspice;
5 black peppercorns.

Cooking method:

Peel the bell pepper and cut into lengthwise slices.
Boil the pepper for 3-4 minutes in plain water.
In another saucepan, mix a glass of water, salt, sugar, vegetable oil and vinegar.
Boil the marinade and add peeled garlic cloves to it.
Place the garlic from the marinade on the bottom of the jars and add peppercorns.
Pack bell peppers into jars and pour marinade over them.
Roll up the jars, wrap them in a blanket and cool at room temperature.

A delicious pickled salad can be prepared in just a few minutes, but here it is full readiness you will have to wait about 3 days. It is best to take red onion, but if necessary, you can replace it with regular onion. No need to roll up the jars!

Ingredients:

500 g bell pepper;
2 kg of white cabbage;
500 g red onion;
500 g carrots;
100 g sugar;
60 g salt;
150 ml vinegar;
200 ml vegetable oil.

Cooking method:

Chop the cabbage, sprinkle with one teaspoon of salt and mash well with your hands.
Cut the onion into half rings, peppers and carrots into strips.
Place all the vegetables in one deep bowl, add sugar, remaining salt, vegetable oil and vinegar.
Mix everything thoroughly and put into jars.
Cover the jars with lids and store in the refrigerator.

Sometimes you want to add pickled peppers to a dish right here and now, without waiting for it to marinate sufficiently. In this case, this recipe will come to the rescue, which allows you to get delicious peppers in just half an hour. If after this you also want to make preparations for the winter, just put everything in jars and pour in the rest of the marinade.

Ingredients:

1.5 kg bell pepper;
½ cup vegetable oil;
3 tbsp. l. vinegar essence;
2 tbsp. l. salt;
½ cup sugar;
1 liter of water;
Garlic;
Dried herbs.

Cooking method:

Boil water in a saucepan, add salt and sugar.
Add vinegar, stir and bring the marinade to a boil again.
Peel the pepper from stalks and seeds, cut into slices.
Boil the peppers in the marinade for 15 minutes each batch (if it doesn’t fit right away).
Place the pepper in a deep bowl, add the garlic passed through a press and dried herbs(fresh is also possible).
Mix everything thoroughly and serve.

Now you know how to cook pickled peppers according to the recipe with photo. Bon appetit!

Pickled peppers are a bright and very healthy dish that will become a favorite treat for the whole family during the cold season. It will help diversify your usual diet and replenish vitamin deficiencies in the body. Before you prepare pickled peppers, you need to read a few practical advice from experienced chefs to cope with any wishes of the household:
It is better to use peppers of different colors for pickling, then the dish will turn out more colorful;

The peppers can be placed in a jar in such a way that there will be a space between them that is not filled with marinade. Care must be taken to ensure that this does not happen, otherwise the jar may explode;

For pickling hot peppers, it is best to use solid red fruits without any impurities. Green veins indicate this. that the pepper is not yet ripe and is not suitable for winter preparation;

If the marinade recipe contains fresh herbs, you need to take only leaves without stems;

Before pickling the capsicum, you need to pierce it through near the stalk. This will allow excess air to be released;

When pouring the marinade over the pepper, try to make sure that all the spices from the pan get into the jar;

Hot peppers can be cooked without sterilization because they have enough bitterness and acidity to be preserved.