How to pickle hot peppers. Pickled bell peppers for the winter without sterilization

Lenten and bland food is probably very, very healthy, but most people prefer something salty, sour, sometimes even spicy and, simply, hot. For those who are not afraid of a burning sensation on the tongue, and there is hot pepper. This fruit is quite often used in homemade preparations for the winter in the process of pickling and salting. In addition, without it it is simply unthinkable to prepare the mega popular adjika today. You can prepare adjika from tomatoes, eggplants, plums and other vegetables and fruits, but you will certainly need to add at least a couple of pods to them hot pepper. You can also simply pickle or marinate hot peppers. If you find peppers of different colors, then the beauty will be extraordinary, and most importantly, you are guaranteed a burning pleasure. If you want to make these at home sharp workpieces pepper and with pepper, then all you need is just choose a recipe from our diverse collection and don’t be afraid to experiment.

Popular ways to prepare hot peppers

The best preparations for the winter with hot, hot peppers - recipes with photos

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kerescan - Oct 8th, 2015

Some of us prefer fresh cucumbers or a salad made from them, some like them pickled or salted, others pickled from a barrel... and that’s all lightly salted cucumbers loved by everyone. They are moderately sour, saturated with the aroma of spices and garlic, firm and crispy. But is it possible to preserve this taste and aroma for the winter? It is possible, and this recipe will help with this. It is quite simple, but it makes it possible to preserve all the above qualities of cucumbers at home for the whole year.

Snack " Pickled bitter pepper for the winter” is not just a useful blockage. She is also famous for her excellent taste qualities! Many vegetables are preserved with hot pods, and in different – sometimes unusual – ways, giving them a zest. Often the spicy vegetable is salted, poured with brine and left to ripen for 1-2 weeks. It is also served with spices in a hot marinade sauce. Methods for preserving hot peppers are not as numerous as recipes for rolling Bulgarian sweet fruits; but also very varied and tasty. Pickling allows you to preserve vegetables and present them for consumption in the most appetizing form.

Bitter capsicums are marinated in different fillings with the inclusion of new ones auxiliary ingredients. Salads and adjika are prepared on its basis. There are no restrictions on the choice of fruit varieties; only taken into account appearance, integrity (no spoilage or damage) and size of vegetables. So, ideally, pods with dense and even moderately hard flesh are selected. Definitely meaty! After all, thick-skinned fruits have more internal juice. It is from such a sample that the crispy, delicious snack. And for aesthetic beauty, you can choose multi-colored peppers.

Preparing the Pods

Peppers can be marinated whole or in pieces. Whole fruits look more interesting. But, despite the presentation in the preparation, seeds and internal partitions are removed from the pods. But this is done so carefully, using rubber gloves and kitchen utensils to avoid contact with skin essential oils. Specifically, they contain the bitterness of vegetables. And by removing the cores, the main part of the spice will “go away” with them. Next “Pickled hot peppers for the winter” recipes offer very simple methods Sealing of these vegetables, according to which they are stored for future use and preserve the entire range of vitamins contained in them.

We are closing everything sweet pepper for future use in different forms. But today I will tell you how to prepare pickled hot peppers for the winter.

“Spark” of tomatoes, garlic and hot peppers for the winter

First, I will share a recipe for a winter snack “Ogonyok” made from tomatoes, garlic and hot pepper, which is suitable for meat dishes, potatoes and just a snack.

Necessary products for cooking:

3 kilograms of tomatoes;
150 grams of hot pepper;
A kilogram of sweet pepper;
7 heads of garlic;
A third of a glass of vinegar;
A tablespoon of sugar;
A glass of salt.

How we do it:

Twist the washed and peeled vegetables.
IN vegetable mass add the remaining ingredients.
Mix well and leave for ten hours until the liquid separates.
Drain off the liquid that has collected on the surface.
We put the remaining mixture into jars, close them, and store the “Spark” appetizer in the basement or refrigerator.

“Ogonyok” with walnuts

Let's prepare:

A kilogram of tomatoes;
20 pieces of walnuts;
2 pieces of hot pepper;
Half a kilogram of bell pepper;
Large horseradish root;
300 grams of garlic;
50 grams of parsley;
70 grams of dill;
A third of a glass of vinegar;
A third of a glass of vegetable oil;
Half a dessert spoon of salt;
Half a glass of sugar.

Preparing the snack:

Twist the prepared vegetables, herbs, and nuts.
Salt, add sugar, oil, vinegar. Stir spicy snack until smooth.
Place in small glass jars and place in the refrigerator.

Note: to reduce the spiciness, the sauce can be served mixed with sour cream.

How to pickle hot peppers for the winter: a simple recipe

A really simple recipe for pickling hot peppers for future use.

A kilogram of hot pepper;
Liter of water;
A glass of sugar;
A glass of salt;
Partial glass of vinegar.

Let's start cooking:

We wash the pods and let them dry. Place tightly in sterile jars. We will cook without sterilization, but with double filling.
Pour boiling water over the fruits. Let stand for 15 minutes, pour out the water.
Refill with marinade prepared from water with salt, sugar and vinegar.
We screw on the lids, let it cool, and put it in storage.

Pepper pods in spicy marinade

We will need:

350 grams of hot pepper;
A glass of apple cider vinegar;
Head of garlic;
3 sprigs of dill;
3 sprigs of cilantro;
Sprig of mint;
500 milliliters of water;
Dessert spoon of salt;
1.5 tablespoons coriander beans;
A third of a glass of sugar;
Laurel leaf;
2 clove buds;
Pepper mixture.

Washed capsicum pierce in the area of the stalk.

Rinse the greens and peel the garlic.
Place the bitter pods in a container, add boiling water, cover with a lid, and let stand for 5 minutes. Pour out the liquid, pour in new boiling water again. Repeat 5 times.
Prepare the marinade from all the products specified in the recipe by boiling it for 3 minutes. Add vinegar at the end of cooking. Set aside, cover with a lid and let it sit.
Place the fruits in a sterilized jar, fill them with marinade and spices to the edge of the neck, and twist them. Wrap up for a day.

We transfer the cooled preservation to the cellar.

Hot pepper for the winter in Armenian style

I'll tell you how to pickle hot peppers for the winter. in an unusual way in Armenian.

2 kilograms of hot pepper;
4 heads of garlic;
70 grams of salt;
A large bunch of parsley;
250 milliliters of vegetable oil;
One and a half glasses of apple cider vinegar.

How to cook:

Wash the fruits, make longitudinal cuts, remove the seeds.
Chop the garlic and parsley and mix with salt.
Place the pods in a bowl, sprinkle with the prepared mixture. Leave it at closed lid for a day.
Mix oil and vinegar. Fry the infused fruits in this mixture.
We transfer them to dry, sterile jars, cover with lids, sterilize for twenty minutes, and roll up.

After air cooling, we take it to the cellar.

Whole pickled hot peppers for the winter in jars

I suggest preparing pickled hot peppers for the winter using two recipes. One of them is with butter, and the other is with honey.

With butter

For the first recipe we will need:

A kilogram of hot pepper;
A glass of vinegar;
2 glasses of vegetable oil;
Medium head of garlic;
A heaped tablespoon of salt;
Half a glass of sugar;
4 small bay leaves;
14 peppercorns.

Wash the pods and cut off the tails. Peel the garlic and separate it into cloves.

Bring a liter of water with sugar, salt, spices, oil, garlic, vinegar to a boil. Cover with a lid.
Place the fruits into the boiling marinade in two stages and blanch for 5 minutes.
We sterilize two liter jars in the usual way. We put the seasonings from the marinade into each, place the pods tightly, pour boiling sauce over them, and roll them up.
Cover with a thick blanket and let cool.

We take the workpiece out for storage in a cool place.

Pickled peppers with honey

Let's take a liter jar:

Hot pepper;
60 grams of honey;
30 grams of salt;
A glass of apple cider vinegar.

We prick the washed fruits at the stem, place them tightly in a jar, and fill them with marinade. To prepare it, thoroughly mix vinegar with salt and honey.

Closing the snack nylon cover, store in the refrigerator or basement.

How to cold pickle hot peppers for the winter

Now I will tell you how to seal hot peppers for the winter in a cold way.

You need to take:

A kilogram of hot pepper;
A large bunch of dill;
100 grams of garlic;
A bunch of parsley;
50 grams of salt;
Liter of water.

How to prepare:

Place herbs, garlic, and washed hot peppers into sterilized jars.
Pour a liter of water into an enamel container and add salt. Let it boil, cook for a few minutes.
Remove the filling from the stove and cool.
IN glass containers Pour the cooled brine into the vegetables.
We close the workpiece with a nylon lid.

We put it in the refrigerator for storage.

Hot peppers for the winter “Yummy”: my recipe

Making for the winter vegetable preparations, I make sure to close several jars of hot peppers whole. This pepper goes well with meat and vegetable dishes.

We will need the following ingredients:

700 grams of hot pepper;
2 large heads of garlic;
10 black peppercorns;
10 peas of allspice;
A glass of wine vinegar;
Liter of water;
A tablespoon of salt;
A tablespoon of sugar;
A few sprigs of parsley and basil;
2 dessert spoons ground coriander.

How to pickle:

Since we will be covering the whole pepper, we need to carefully select the fruits. They must be well ripened, without damage or stains.
We pierce selected washed vegetables with a toothpick near the tail. Place in a cooking container. Fill with water and bring to a boil.
Boil for three minutes, without letting it boil too much. Remove the pan from the stove and cover it with a lid. The fruits must be in hot water fifteen minutes.
To prepare the filling, pour water into the bowl, add salt, sugar, whole cloves of garlic, herbs, and spices. Bring to a boil.
Add vinegar and cook for three minutes over high heat. Remove the brine from the heat and leave with the lid closed for ten minutes.
Place herbs and garlic from the infused brine at the bottom of the prepared jars. Carefully place the pods. Place herbs and spices on top. Fill with marinade.
We seal it hermetically. Leave it warm for a day.

Then we take it out for storage.

Spicy winter snack made from tomatoes and chili peppers: recipe

This appetizer made from tomatoes and chili peppers is quite spicy, but very tasty and aromatic. Since this is a simple recipe, even a novice housewife can prepare it.

We take the following products:

2 kilograms of tomatoes;
500 grams of chili pepper;
4 large heads of garlic;
Three quarters of a glass of sugar;
A glass of salt;
A quarter cup of vegetable oil;
70 milliliters of vinegar;
A bunch of dill.

How to close:

Cut the washed tomatoes into several parts and twist them.
We clean the peppers from seeds, remove the stalk, and cut into large rings. Finely chop the greens.
Place the twisted tomatoes in an enamel container, add vegetable oil and sugar and salt.
Bring the sauce to a boil over medium heat, then add the vegetables. Cook the appetizer over low heat for twenty minutes. At the end of cooking, add herbs, chopped garlic, and vinegar.
After cooking, place the workpiece in jars and seal it hermetically. Wrap it in a blanket and leave it to cool until the morning. We put it away for storage in the cellar.

I advise you to pay attention to the video recipe for preparing hot peppers for the winter.

Preface

Pepper is one of the most piquant vegetables, which will add spiciness and brightness to dishes. Hot peppers pickled for the winter are best option. It is recommended to cook it with the addition of horseradish, garlic, and various herbs. It will become the whole family's favorite dish. It can be salted, fermented, preserved with marinade, and you can also use it to make wonderful twists for the winter.

Nutritional value, indications and contraindications

Pickled hot peppers, carefully prepared for the winter, will give your favorite dishes a piquant taste and bright aroma. Eating hot peppers stimulates the production of endorphin in the human body - the hormone of joy and happiness.

Endorphin also:

stimulates nervous system, forcing her to stay on her toes;
strengthen the immune system, so a person gets sick less often;
improves blood circulation;
relieves stress and pain.

However, this vegetable is not useful for all people due to the endorphin content it contains. Doctors warn that it is necessary to completely exclude it from the diet or reduce the amount for those people who suffer from diseases gastrointestinal tract(Gastrointestinal tract). Therefore, if a person has gastritis, pancreatitis, cholecystitis or a stomach ulcer, then hot hot pepper should be avoided.

For all other people, he is simply a treasure trove useful substances and vitamins. Among them are vitamins A, B1, B2, B3, B6, B9, C, E, K, PP, phosphorus, beta-carotene, choline, iron, potassium and others.

In moderate doses, it treats a number of diseases:

insomnia;
diabetes mellitus;
bronchial asthma;
allergies;
atherosclerosis;
benign tumors

Let's look at the most popular and delicious recipes pickling, salting and canning. We will also share recipes for excellent preparations for the winter.

Pickled hot peppers for the winter: recipe and method of preparation

Main ingredients:

hot hot pepper - per 1 liter jar;
leaves of black currant, horseradish and cherry - 3 - 4 pcs.;
peppercorns - 5 - 7 pcs.;
garlic - 5 - 8 cloves;
greens (parsley, dill, tarragon, basil) - to taste;
cinnamon, cloves for piquancy.

For the marinade you need to take the following ingredients:

water - 1 l.;
salt - 2 tbsp. l.;
sugar - 2 tbsp. l.;
vinegar 9% - 1 tsp.

The recipe is quite simple. Liter jars should be sterilized. In cooled sterilized jars, you need to place black currant, horseradish and cherry leaves on the bottom. Next, add chopped herbs (parsley, dill, tarragon, basil). Then spices (cinnamon, cloves), garlic and peppercorns are placed in the jar.

After all the pickling spices are in the jar, we move on to the bitter hot pepper. It must be washed and placed tightly in the jar up to its shoulders.

Pour boiling water over the preparation. Cover with a sterilized lid and let sit for 5 minutes. Then pour the water from the jar into a saucepan and prepare a marinade based on it. To do this, add salt and sugar to boiling water. Add vinegar 1 minute before boiling. Ready hot marinade you need to fill it, and then the jars can be rolled up.

The appetizing marinated twist is ready. Now you can enjoy winter spicy taste pepper in combination with your favorite dishes. Pickled peppers will become wonderful decoration both for regular and festive tables.

Marinating with vinegar can be replaced with lemon if you don’t like the sour note in the dish.

Pickling hot peppers for the winter: the best pickling recipe for the whole family

Main ingredients:

1 kg hot pepper;
50 g dill, parsley, celery;
50 g garlic.

For the brine we take:

1 liter of water;
100 ml vinegar 6% or 60 ml vinegar 9%;
50 g salt.

In order to cook good pickling from hot pepper, you need to bake it in the oven until soft, then let it cool and carefully place it very tightly in sterilized jars.

Each layer must be layered alternately with garlic and herbs. Boil water for brine. Add salt, vinegar. Let cool. After this, fill the jars with cooled brine up to the shoulders.

For good taste pickles, you need to put a load in the jars and leave it there for 3 weeks. Jars of pickles must be stored at room temperature for 3 weeks and then refrigerate.

This winter twist is not canned or pickled. It is the most useful because it retains all the substances and vitamins necessary for our body. Pickling hot peppers is exactly what your family needs for health.

Pickled hot peppers for the winter: a very simple recipe

Main ingredients:

1 kg hot pepper;
8 tbsp. l. salt.

Method of preparation. Place the hot peppers on a tray and let them dry for 2 - 3 days. It should wrinkle and wilt slightly. Then prick it in several places with a fork.

Ready spicy hot pepper you need to put it in a bowl and fill it with brine. It is prepared from cooled boiled water with added salt.

After you lay out all the peppers and fill them with brine, you need to put pressure on top. Leave the oppression for 3 days, keeping everything at room temperature. Then the brine is drained, filled with freshly prepared brine and put under pressure again. You need to ferment it for another 5 days, but only in a warm place. Best place for this purpose - the kitchen, since it is warm and dry there. On day 9, you need to transfer the pickled hot peppers into a sterilized jar and fill it with brine for the third time.

Cover with a plastic lid and store the pickled peppers in the refrigerator. This pickled pepper is incredibly tasty, it goes perfectly with stewed vegetables And mashed potatoes. This is the most best recipe pickled pepper. Your whole family will love it.

Spicy hot pepper twist without salt

Main ingredients:

400 g hot red pepper;
100 g natural apple cider vinegar;
fragrant dried herbs: marjoram, oregano, basil, rosemary, etc. in the amount of 3 tbsp. l. for 400 g hot pepper.

Cooking recipe. Wash the hot peppers and place them in sterilized jars. Apple cider vinegar, fragrant herbs and remove the honey and pour it into a jar with hot pepper. Store in a dark place for 1 month. Then it can be put in the refrigerator. Spicy and very aromatic hot pepper is ready without salt. This is an excellent preparation for the winter.

Canning hot peppers with tomatoes

One of the most best combinations in cooking it is a combination of hot pepper and tomato. It doesn’t matter what cooking technology you choose for this. This combination is optimal for fermentation, pickling, pickling and canning.

The salty taste of tomato juice, in which spicy hot peppers are marinated, will be an exquisite addition to any meat or fish dish.

Main ingredients:

200 g hot red pepper;
200 g vegetable oil;
500 ml tomato juice;
salt and sugar to taste.

Cooking recipe:

Wash the spicy hot peppers and fry them in a frying pan in vegetable oil. It should become soft, for this it is necessary to fry it on all sides.

To do this much faster and easier, you can use the oven. It must be heated to 180 degrees, and the baking sheet must be greased with vegetable oil so that the vegetable does not burn. It is necessary to fry on all sides.

While the peppers are roasting, sterilize the rolling jars. Place baked or fried peppers in jars and pour boiling tomato juice over them.

The tomato juice dressing should be thick, so evaporate the juice first if it is too thin. Don't forget to add salt and sugar.

Twist the finished preserve. Excellent workpiece ready for the winter. Bon appetit!

Pickled yellow and red peppers.

Ingredients:

For the marinade:

800 ml water
100 ml vegetable oil
30 g salt
150 g sugar
100 ml 9% vinegar

Cooking method:

To pickle bell peppers according to this recipe, you need to cut them into slices. For the marinade, mix all ingredients and bring to a boil. Dip the peppers in small portions into the boiling marinade and blanch for 5 minutes. Then transfer with a slotted spoon into prepared jars and pour over the boiling marinade. Roll up the jars, turn them over and wrap them until they cool.

Pepper marinated with garlic.

Ingredients:

2 kg bell peppers of different colors

For the marinade:

1 liter of water
100-120 g sugar
30 g salt
70 ml vegetable oil
100 ml 9% vinegar
10g garlic
bay leaf
allspice and black peppercorns to taste

Cooking method:

Peel the bell pepper and cut into rings. For the marinade, bring water to a boil, add spices, chopped garlic, butter, salt and sugar. If the pepper is not sweet enough, you can add more sugar. Blanch the peppers in the boiling marinade for 10 minutes, then put them into prepared jars with a slotted spoon. Add vinegar to the marinade, boil and pour in the pepper. Immediately roll up the jars of sweet peppers marinated according to this recipe, turn them over and wrap them until they cool.

Ingredients:

3 kg bell pepper

For the marinade:

1 liter tomato juice
30 g salt
25 g sugar
20 g garlic
5-10 g fresh hot pepper

Cooking method:

For this recipe for pickled peppers, you need to remove the stems and seeds from the fruits, cut them as desired, and place them in sterilized jars. For the marinade tomato juice bring to a boil/add garlic passed through a press, chopped hot pepper, salt, sugar, boil for 2 minutes. Pour boiling marinade over peppers. Sterilize jars: 1 liter volume - 15 minutes, 2 liter volume - 20 minutes. Then roll up, turn over and let cool.

Ingredients:

2.5 kg red and yellow bell peppers

For the marinade:

1 liter of water
300 g honey
100 ml 9% vinegar
150 ml vegetable oils
30 g salt
allspice and cloves to taste

Cooking method:

Cut the bell pepper into halves, remove the seeds. To pickle peppers for the winter according to this recipe, you need to mix all the ingredients for the marinade and bring to a boil. Blanch the peppers in the prepared marinade in small portions for 3-4 minutes, then transfer to prepared jars. Pour boiling marinade over peppers. Cover the jars with lids and sterilize: 0.5 l volume - 10-15 minutes, 1 l - 15-20 minutes. Then roll up, turn over and wrap until cool.

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Look how delicious the pickled one looks bell pepper in these photos:

Ingredients:

1.5 kg bell pepper
1.5 kg of dense sweet and sour apples

For the marinade:

2 liters of water
400 g sugar
200 ml 9% vinegar
pinch of salt

Cooking method:

Remove seeds from peppers and apples and chop large slices. To prepare the marinade, add sugar, salt and vinegar to boiling water. Place peppers and apples in small portions into the boiling marinade and blanch for 1-2 minutes. Then transfer to sterilized jars and pour boiling marinade over them. Using this recipe for making pickled peppers, the jars should be immediately rolled up, turned over and wrapped until cool.

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Ingredients:

1.2 kg pepper
1 kg firm apples
30 g garlic

For the marinade:

1 liter of water
40 g salt
150 g sugar
25 ml 9% vinegar

Cooking method:

Before pickling peppers, you need to remove the seeds from the fruits and cut them into slices. Cut the garlic into slices. Place the prepared products in sterilized jars. Bring water with sugar and salt to a boil, remove from heat, add vinegar. Pour the marinade into jars, cover with lids and sterilize: 0.5 liter jars - 5-7 minutes, 1 liter - 10 minutes. Then roll up, turn over and wrap until cool.

Ingredients:

800-900 g bell pepper
400 g hot pepper

For the marinade:

900 ml tomato juice
50 g salt
50 g sugar
15 ml 9% vinegar
100 ml vegetable oil

Cooking method:

To use this simple recipe for making pickled peppers, you need to remove the stems and seeds from the fruits, place them on a baking sheet and bake in an oven preheated to 180 °C for 10-15 minutes. Hot pepper Place in prepared jars. Bring tomato juice to a boil, add salt, sugar, vegetable oil, cook at low boil for 10-15 minutes. Pour in vinegar and remove from heat. Pour boiling marinade over peppers. Immediately roll up the jars, turn them over and wrap them until they cool.

Baked bell peppers in oil marinade

Ingredients:

2 kg multi-colored bell peppers
20 g garlic

For the marinade:

100 g vegetable oils
10 ml lemon juice
10g salt
5 g dried Italian herbs
2-3 g ground black pepper

Cooking method:

Before pickling bell peppers, they need to be washed, dried, greased with vegetable oil, placed on a baking sheet and baked in the oven for 15-20 minutes at 200 °C. Remove the skin and seeds from the baked peppers and save the juice released during baking. Mix oil, lemon juice, salt, herbs, black pepper, add the juice released from the pepper. Place the peppers tightly in jars, pouring marinade over each layer. Sterilize 0.5 liter jars for 15 minutes. Then roll up, turn over and wrap until cool.

Peppers stuffed with eggplants.

Ingredients:

1 kg bell pepper
700 g eggplants
200 g carrots
30 g garlic
70 ml vegetable oil

For the marinade:

1.5 kg tomatoes
30 g salt
30 g sugar
bay leaf
black and allspice peas
dried dill and basil to taste

Cooking method:

For this recipe for pickled bell peppers, you first need to prepare the filling: peel the eggplants, cut into large slices, sprinkle with salt, mix and leave for 20 minutes. Then rinse, squeeze and finely chop. Grate the carrots on a fine grater and fry in oil until soft. Add eggplants, simmer for 10-15 minutes. Core the bell pepper, blanch in boiling water for 5 minutes, and drain in a colander. Fill the prepared peppers with eggplant filling, place in prepared jars, sprinkle with finely chopped garlic. Grind the tomatoes using a blender. Bring the mixture to a boil, add salt, sugar, spices and herbs, cook for 15 minutes. Pour hot marinade over peppers. Sterilize 0.5 liter jars for 15 minutes, 1 liter jars for 25 minutes. Then roll up and wrap until cool.

Ingredients:

2 kg yellow and red bell peppers

For the marinade:

500 ml water
500 ml apple juice
50 g salt
80-100 g honey
50 ml 9% vinegar
50 ml vegetable oil
2-3 buds of cloves
pinch of cinnamon

Cooking method:

Cut the bell pepper as desired. To marinade pickled bell peppers for the winter according to this recipe, you need to mix all the ingredients (depending on the sweetness of the apple juice, you can increase or decrease the amount of honey), bring to a boil and simmer for 3-4 minutes. Blanch the peppers in the prepared marinade in small portions for 4-5 minutes, then transfer to jars. Pour boiling marinade over peppers. Cover the jars with lids and sterilize: 0.5 l volume - 10-15 minutes, 1 l - 15-20 minutes. Then roll up, turn over and wrap until cool.

Ingredients:

1.2 -1.5 kg bell pepper
3 cloves garlic
4 allspice peas

For the marinade:

1.2-1.5 liters of water
50 g salt
50 g sugar
50 ml 9% vinegar

Cooking method:

Carefully cut out the stem with seeds from the pepper. Place the prepared pepper tightly in a 3-liter jar, add garlic and allspice. Pour boiling water over, leave for 15 minutes, then drain the water and use to prepare the marinade. Add salt and sugar to it, bring to a boil, pour in vinegar and remove from heat. Pour hot marinade over peppers. Roll up the jar and wrap it until it cools.

As you can see in the photo, pickled bell peppers prepared according to this recipe can be used for stuffing:

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Ingredients:

1 kg bell pepper
fresh hot pepper and garlic to taste

For the marinade:

1 liter tomato juice
40 g salt
4-5 black peppercorns

Cooking method:

Carefully cut out the stem with seeds from the pepper. Blanch the prepared peppers in boiling water for 3-4 minutes. Let the liquid drain. Place the pepper tightly in a sterilized jar, add chopped hot pepper and garlic. Bring tomato juice to a boil, add peppercorns, salt, boil for 2 minutes. Pour boiling marinade over peppers. Roll up a jar of homemade pickled peppers and wrap until cool.

Ingredients:

1 kg bell pepper
1 kg apples
200 g onions
15 ml lemon juice

For the marinade:

1 liter of water
100 g sugar
30 g salt
50 ml 9% vinegar
50 ml vegetable oil
5 allspice peas
4 black peppercorns
pinch of cinnamon

Cooking method:

Wash the bell pepper, carefully cut out the stalk with seeds, blanch in boiling water for 2-3 minutes. Cut apples and onions into small cubes, sprinkle lemon juice. Stuff the pepper apple filling and place in sterilized jars. For the marinade, bring water with spices, salt, sugar, and butter to a boil. Pour in vinegar and remove from heat. Pour hot marinade over peppers. Sterilize 1 liter jars for 15-20 minutes. Then roll up and wrap until cool. Jars of peppers pickled for the winter according to this simple recipe no need to turn over.

Ingredients:

1 kg bell pepper

For the filling:

50-70 g dill
50-70 g parsley
40 g garlic
15 g fresh hot pepper
10 g sugar
20 g salt
50 ml vegetable oil
30 ml 9% vinegar

Cooking method:

To use this recipe for making pickled bell peppers, you need to rinse, dry, place on a baking sheet and bake in the oven until soft (it should darken slightly). Place the hot pepper in a bag, tie tightly and leave for 10 minutes. Then carefully peel and remove the core. Save the liquid released during baking. Grind dill, parsley, garlic and hot pepper in a blender, add salt, sugar, vinegar and oil. Place a little of the prepared filling into each pepper. Stuffed peppers Place in 0.5 liter jars, pour in the liquid released during baking. If it is not enough, add boiling water, filling the jars to the top, and sterilize for 15-20 minutes. Then roll up and wrap until cool.

Ingredients:

2 kg bell pepper
horseradish leaves
tarragon

For the brine:

1 liter of water
70 g salt
20 g sugar

Cooking method:

Wash the peppers and blanch in boiling water for 2 minutes. Then place tightly in a container, topping with horseradish leaves and tarragon. To make the brine, bring water with salt and sugar to a boil. Pour cooled brine over the pepper and place pressure on top. Leave at room temperature for 4-7 days. Then store in a cool place.

The following selection contains recipes with photos on how to pickle hot peppers at home:

Pickled hot green pepper.

Ingredients:

700 g hot green pepper

For the marinade:

1 liter of water
50 g sugar
30 g salt
20 ml vegetable oil
20 ml 9% vinegar
1 bay leaf

Cooking method:

For this recipe for pickled hot peppers, the pods need to be washed and the core and seeds should not be removed. For the marinade, mix water, salt, sugar, vegetable oil, add bay leaf, bring to a boil. Place the peppers in the marinade, blanch for 7-10 minutes, then transfer to jars. Bring the marinade to a boil, add vinegar, pour in pepper. Roll up the jars, turn them over and wrap them until they cool.

Spicy hot pepper.

Ingredients:

700-900 g hot pepper
20 g garlic
5-6 peas of allspice
2 bay leaves

For the marinade:

1 liter of water
60 g honey
30 g salt
100 ml 9% vinegar

Cooking method:

Before pickling hot peppers, they must be cleared of stalks and seeds (it is better to work with gloves). Place the pods in jars, add chopped garlic and spices, pour boiling water over them, leave for 10 minutes. Then drain the water. Add honey and salt to it, boil for 2 minutes, pour in vinegar and remove from heat. Pour boiling marinade over peppers. Roll up jars of hot peppers marinated according to this recipe, turn them over and wrap until cool.

Ingredients:

500 g hot pepper
20 g garlic

For the marinade:

350 ml water
150 ml 9% vinegar
100 g sugar
50 g salt

Cooking method:

To pickle hot peppers according to this recipe, you need to wash them and cut them into rings. Cut the garlic into slices. For the marinade, add salt, sugar, vinegar, and garlic to boiling water. Add hot peppers to the marinade and bring to a boil. Then transfer to a sterilized jar, pour in the marinade, roll up and wrap until cool.

Ingredients:

1 kg hot pepper
100 g celery greens
15-20 g garlic
4-5 bay leaves

For the brine:

1 liter of water
80 g salt

Cooking method:

To prepare pickled hot peppers for the winter according to this recipe, you need to place washed and dried celery greens at the bottom of the container. Place hot pepper pierced near the stalk, chopped garlic and bay leaf on top. Dissolve salt in boiling water and cool. Pour cooled brine over the pepper and place a slight pressure on top. Leave at room temperature for 5-10 days, stir occasionally. When the pepper turns light, it is ready. Place peppers in sterilized jars. Boil the water left over from the fermentation and pour in the pepper. Roll up jars of hot peppers marinated for the winter according to this recipe, turn them over and wrap them for 2 hours.

Ingredients:

1 kg red hot pepper

For the marinade:

2 kg tomatoes
70 g sugar
40 g salt
50 ml vegetable oil
20 ml 9% vinegar

Cooking method:

If you want to pickle hot peppers for the winter using this recipe, you need to wash the pods and leave the core with the seeds. Grind the tomatoes using a blender or rub through a sieve. Bring the mixture to a boil, add salt, sugar, vegetable oil, boil for 15 minutes. Place the peppers in the marinade and cook for low heat 15-20 minutes, then use a fork to scoop the peppers into jars. Bring the marinade to a boil, pour vinegar into it and remove from heat. Pour hot marinade over peppers. Roll up the jars, turn them over and wrap them until they cool.

Ingredients:

3 kg green hot pepper
50-70 g garlic
70-100 g dill

For the brine:

1.5 liters of water
90 g salt

Cooking method:

Prick the hot pepper, place it in a fermentation container, sprinkle with chopped garlic and herbs. Fill with cold brine and set pressure. Leave at room temperature for 5-10 days. Then drain the brine, pour fresh brine over the pepper and store in a cool place.

Look at the selection of photos for recipes for hot pickled peppers: