Recipes for delicious canned and pickled peppers for the winter in jars with honey, tomato, onion, garlic, with vegetable oil, without sterilization. How to marinate whole peppers stuffed with vegetables and cabbage for the winter? Pickled sweet and bitter p

There are a lot of recipes for pickled peppers for the winter. I've tried different ones, I like many of them, but there is one favorite. I have been pickling peppers using this recipe for three years in a row. The recipe itself is simple: cut the pepper into pieces, pour boiling water over it several times, and then add marinade. For me all the proportions are perfect. I also really like the fact that you don’t have to cook the peppers. In my opinion, the pouring preservation method is the simplest, fastest and cleanest. For beginners I made step by step recipe with pictures. The marinated pepper according to this recipe is distinguished by the fact that it turns out crispy. And of course it is very tasty and juicy. It can be used as an appetizer, added to soup, served with pasta, etc.

Ingredients:

Based on 4 cans of 0.5 liters.
Sweet pepper - approximately 1.5 kg.
Salt – 2 tbsp. with a slide
Sugar – 2 tbsp. with a slide
Vinegar 9% - 60 ml.
Pepper sweet pea– 12 pcs. (3 pcs per jar)

Method for preparing pickled peppers for the winter:

For cooking I used bell peppers different colors. You can use peppers of the same color, this will not affect the taste in any way. But when the peppers are multi-colored, the jar looks prettier.

I prepare jars and lids in advance. They need to be washed with soda and sterilized. I steamed the jars and lids in the slow cooker. I like this method because it is less hot, and you can sterilize 4 jars at the same time.

I thoroughly wash the peppers in running water, remove the stems, seeds and membranes.

Then I cut the peppers into strips. First in half, and then each half into 4 more strips.

I stack it like this until the pepper fits easily. Then I put the jar on the table and stuff strips of pepper into the cracks. The peppers should be packed tightly.

I alternate the pepper strips by color to make it look beautiful.

Then I drain the water into the sink.

I boil the kettle again and refill it. I leave it for another 5 minutes.

Pour salt, sugar into the pan, add peppercorns.

After 5 minutes, I drain the water from the cans into the pan. I stir. I put it on the fire and bring it to a boil.

I turn off the fire. I add vinegar, stir quickly and pour the marinade over the peppers. I roll up the jars, turn them over and wrap them up. I leave it like this until it cools completely.

All! Pickled peppers are ready for the winter! Everything will take you 1-1.5 hours. It seems to me that this is not much at all, and the result will delight you all winter.

It is better to let the peppers stand for a month so that they are well marinated with spices. Store in a cool, dark place. Bon appetit!

Peppers, canned and pickled for the winter, are not only great snack, but also a complete meal to the table. Cooking pepper is easy, and the benefits and pleasure from such a delicacy will not leave anyone indifferent. This article offers caring housewives several interesting recipes pickling peppers in tomato soy sauce, without sterilizing jars and much more!

Stuffed pepper - tasty dish, which you can delight your family on any day of the week and even guests on holidays. Unfortunately, it is not always possible to buy fresh pepper. That's why savvy housewives have come up with recipes for canning ripe seasonal vegetables.

It is best to preserve peppers in three-liter jars. Pickled peppers have a pleasant soft taste and holds up well to stuffing at any time of the year.

Required:

Pepper (any one you like: bell pepper or the simplest sweet one from the garden bed) - about one and a half kilograms
Bay leaf - for aromatic marinade(about three leaves, focus on your preferences)
Pepper (spice) - black peas are best suited for canning; they add pungency and aroma to the marinade
You can also use other spices allspice(a few peas depending on your preference), a sprig of celery or dill (for flavor) and salt

Marinade:

Water is the basis of the marinade (about one and a half liters)
Vinegar (any) - exactly two large spoons
Salt - a large spoon, but without a slide
Sugar - one is enough dessert spoon no slide

How to preserve peppers for stuffing for the winter?

Preparation:

Before you start canning, you need to prepare the pepper; to do this, it is cleared of seeds and stalks so that you are left with a beautiful “glass” of pepper.
After peeling, each pepper should be thoroughly washed so that no seeds remain - they can give off a bitter taste.
You need to boil water in a saucepan. In this water you need to blanch the pepper for one minute, no more. After cooking for a minute, each pepper is caught with a fork.
the peppers are transferred to a prepared jar that can be sterilized
Needs to be prepared special marinade. All the necessary spices are thrown into boiling water and cooked for five minutes. The hot marinade is poured over the peppers and the jars are rolled up in the usual way for storage.

Peppers marinated with honey for the winter in jars

Some standard recipes They get a little boring and then you want to find a special marinade that will give variety to the preservation. This recipe could be honey marinade, capable of making peppers sweet and sour, crispy and very aromatic. This preservation has a very elegant look, because sweet and bell peppers have different colors that can be combined or separated.

For such preservation, you can also use paprika - a red pepper that is very fleshy in its structure. Honey for preservation should be chosen as aromatic and natural, not the kind made from sugar syrup.

pickling peppers with honey for the winter

This pickling recipe is good because it does not require any sterilization of the jars. Marinating occurs by double pouring.

Preparation:

Two half-liter jars are ideal for preparing this pepper.
Half a kilo of peppers: bell, sweet, ratunda, paprika - cleaned of seeds and stalks. They should be thoroughly washed to remove any seed residues.
These peppers are marinated in the form of “tongues”, so each fruit should be cut into several parts
The chopped pepper should be placed tightly in each jar and pour boiling water over it, pressing one layer tightly to the other, leaving a little space for the marinade.
After this, the peppers are poured with boiling water, the jars are covered with lids and left in this state for about fifteen minutes.
This is the time to prepare special marinade
In a saucepan (it is recommended to use a saucepan because of its comfortable handle), melt two large spoons of natural honey
Spices are added to honey: coriander to taste, black pepper, salt (teaspoon), a spoonful of any vegetable oil, three large spoons of any food vinegar and half a liter of boiling water
Water is drained from the jars in which the peppers were blanched and the peppers are filled with ready-made hot marinade.
jars should be closed in any usual way and put away for storage

Try to combine several types of peppers in one recipe to get the most delicious dish.

Georgian pickled bitter pepper

Pickled vegetables are very in demand and popular in Georgia. That is why most of the recipes originated from this colorful country. Pickled hot peppers can become great recipe for a regular table, it goes well with many simple dishes and serves as one of the best snacks for strong alcoholic drinks.

Preparation:

For this recipe you will need about two and a half kilos fresh harvest pepper
It does not need to be cleaned; it is enough to make a longitudinal cut of four to five centimeters on one side.
This cut is necessary so that the marinade penetrates deep into the pepper and remains in its interior. pleasant taste
You need to prepare a special marinade in a saucepan: To do this, pour a glass of vegetable oil into the bowl (you can use absolutely any oil, but sunflower oil is best) and add half a liter of wine vinegar to the oil
The marinade also requires other additives: three full spoons of sugar (large, but not heaped), salt (it must be added to taste), Bay leaf ik (about five medium-sized leaves)
This marinade must be brought to a boil over low heat.
Boil hot peppers in a bubbling marinade. Of course, the entire amount of pepper cannot be placed in one saucepan at once, so it should be divided in half and cooked alternately for nine to ten minutes. Each pepper must be pressed to the bottom as it floats up and removed with a slotted spoon after cooking, placing it in a separate bowl.
After cooking, the marinade should be cooled and only add chopped 100 grams of celery (green part) and no more than 50 grams of parsley into the cooled liquid
Mix the marinade with chopped herbs; add about 150 grams of chopped garlic to the marinade (you can do less, but then the pepper will not be as aromatic)
The marinade is thoroughly mixed and infused for five minutes.
Place the peppers in a jar or kitchen bowl and cover them completely with the prepared marinade.
Try to mix the pepper thoroughly so that the marinade covers each fruit and manages to saturate it
The container with pepper and marinade should be placed in the refrigerator for infusion and soaking.
This marinade should sit for one or two days before full readiness before eating

If you wish, you can also roll up ready dish into jars for the winter in the usual way, carefully compacting each layer of peppers.

Georgian pickled bitter pepper

Pickled peppers for the winter with vegetable oil

Such a pepper will become great snack and salad for the winter. This recipe calls for marinating noble bell peppers with their meaty, sweet flesh in oil and garlic. As a result, you get a spicy dish with sweet and sour taste and a pleasant aroma. This pepper is a wonderful addition simple dishes from potatoes, pasta and cereals. He is best snack on the festive table.

You can pickle such peppers either whole or chopped. Chopped peppers will serve as a salad, and whole ones will serve as the basis for another dish, for example, stuffed peppers.

pepper marinated in vegetable oil

Preparation:

Prepare exactly one kilogram of pepper for pickling. Try to choose colorful fruits in advance so that your preserves look elegant and colorful.
Cut the pepper into petals or tongues and put them in a separate bowl
At this time, it is necessary to prepare a special marinade: in a liter clean water, brought to a boil, the following ingredients should be dissolved: a large spoonful of salt (it is best to use table salt, not extra salt) and three spoons of sugar. When everything has dissolved, pour five tablespoons of vegetable oil into the water ( sunflower oil- best), a few grains of peppercorns, a few small bay leaves and wait for the next boil
When the marinade boils, pour four full spoons into it. table vinegar and squeeze out a head (or less, to taste) of garlic
Mix the marinade thoroughly again and pour it over the peppers placed in the jar.
Allow the hot marinade to scald, but do not cook, the peppers for fifteen minutes
after this, the marinade is drained, boiled again, once again the pepper is poured with hot marinade and rolled in the usual way

If desired, you can add 50 grams of finely chopped parsley to the recipe

Armenian marinated hot peppers for the winter

This pickled pepper is a must-have dish on the Armenian table. It is particularly easy to prepare and has an unsurpassed taste. As a rule, men really like Armenian pepper; it is often called “Tsitsak”. “Tsitsak” serves as an excellent snack and addition to dishes of potatoes, meat, fish, and cereals.

Preparation:

You will need about six kilos of peppers for pickling. Try to comply correct proportions varieties. Use at least 70% of any hot pepper and only 30% of sweet pepper to prepare the dish (can be replaced with bell pepper)
The pepper is prepared for pickling: it is washed but not chopped, since the recipe assumes that it is in a whole state. Try to choose small fruits in advance
To make the dish spicy and aromatic, you should prepare a whole handful of fresh garlic.
Another ingredient is a bunch of fresh aromatic dill, which will give the dish a pleasant taste and smell.
The brine is very simple: ten liters of boiling water with two glasses of salt
The first stage of preparing the dish involves laying out the peppers at room temperature on the table. In this state, the pepper should lie for several days to wilt a little and become softer.
After this process, each pepper is washed again and pierced in several places with a fork (so the marinade can get inside the pepper)
The peppers are placed in a large bowl, where they should be mixed with finely chopped dill and squeezed garlic.
Boil water and dissolve salt in it for brine
Cover the peppers with the prepared brine and be sure to cover the vegetable with bay
This pepper should be left at room temperature for several days. They are considered ready when they turn from green to yellow.

Depending on the temperature conditions in the kitchen and even the weather, the salting process can last from two to five days. The higher the temperature in the kitchen, the faster the pickling will happen.

The finished “Tsitsak” pepper can be served immediately after it is ready, or it can be placed in dense layers in a sterile jar and rolled up for the winter in any usual way.

“Tsitsak” pepper, hot pickled pepper in Armenian

Pickled bell peppers for the winter without sterilization

Pickled peppers are always a hit with everyone in the household. It turns out that there are some recipes that suggest closing it without sterilizing the jars, which significantly saves effort and time.

Preparation:

This recipe for pickling peppers can easily be called “basic” or “classic”
You are free to use absolutely any pepper for pickling, but Bulgarian is best suited, since only it has the best taste qualities with a sweet note and a beautiful meaty texture
The nice thing is that in addition to the pepper you can use any other ingredients: horseradish, herbs, castings of any berries, dill umbrellas and spices to taste
Approximately four kilograms fresh peppers should be washed and cleaned of the seed inside, and also remove the stalk
Each pepper must be cut into four tongues - the most convenient form for pickling
Three liters of clean water should be boiled and salt and sugar should be dissolved in it (salt requires no more than a third of a glass (you can do less, adjust the amount to your taste), and sugar - exactly two glasses)
After the brine boils, add exactly a glass of apple cider vinegar or ordinary table vinegar.
The pickling jars should first be thoroughly washed with water and baking soda and wipe dry
The peppers should be placed nice and tightly in the jars.
Each jar is covered with ready-made hot marinade.
If you wish, you can put your preferred ingredients in each jar: garlic, celery, herbs
The jar is rolled up in any usual way and put away for storage

quick cooking pickled peppers for the winter without sterilizing the jars

Marinated hot chili peppers for the winter without sterilization

Every housewife must pickle a couple of jars of hot pepper for the winter in order to delight her family with a delicious snack in the winter. Preserving bitter peppers without sterilization is not at all difficult - you just need to have a good vinegar marinade and thoroughly washed jars of soda.

Preparation for one half-liter jar:

Prepare about 250 grams of fresh hot pepper for pickling
It should be washed thoroughly with running water and dried
Each pepper does not need to be peeled; it is enough to make one small longitudinal cut in it, through which the marinade can easily get inside and leave its pleasant taste
Set the sliced peppers aside and start preparing the marinade.
Boil exactly one cup in a saucepan clean water, in half a teaspoon should be dissolved in hot water regular salt(not extra: use stone or sea) and a small spoon of sugar
After dissolving in hot water throw in the spices: half a spoonful of black peppercorns, half a spoonful of coriander (in in this case you will need coriander grains) and a spoonful of vegetable oil (absolutely any to your taste)
Remove the marinade from the heat and add a couple of tablespoons of vinegar to it, mix thoroughly
The pepper is placed in a cleaned jar, an umbrella of dill and a couple of cloves of garlic are placed on top. The pepper is filled with marinade and rolled in any usual way until winter.

hot peppers marinated for the winter without sterilizing the jars

Roasted and baked peppers, canned for the winter

Diversify familiar recipes Preservation of pepper will be helped by its preliminary heat treatment. It turns out that you can marinate not only fresh, but even fried and baked peppers.

Preparation:

One ready-made liter jar of pepper requires about seventeen to twenty fleshy fruits. Use either Bell pepper, or Bulgarian
Peppers should be prepared in advance. To do this, it must be cleared of the seed inside and the stalk cut off. Place a clean glass of pepper in the oven at a temperature of 150 degrees for 20 minutes or fry in vegetable oil until softened
Fried peppers should be placed in jars prepared for preservation and each layer of pepper should be sprinkled with a little chopped garlic, the amount of which you can adjust to taste.
Prepare a special marinade. You don't need water for this. In about 60 milliliters of table vinegar you should dissolve only half a spoonful of salt and a heaping tablespoon of sugar
This marinade should be poured over the peppers. Don't worry about having too little marinade. Peppers that have undergone heat treatment will release juice, which will be quite enough
Such a jar should be rolled up well and wrapped in a towel or even a blanket so that it cools slowly and thereby marinates. After cooling, remove the jar for storage in a cool place

fried or baked pickled peppers for the winter

Pickled peppers for the winter with onions

Two kilograms of sweet pepper must be peeled from the seed inside and cut into beautiful petals
Half a kilogram of onion is peeled and cut into neat slices, six pieces from each onion
The pepper tongues should be beautifully placed in a jar, combined with chopped onions and a few cloves of garlic, as well as parsley leaves (this is optional)
Pour the hot marinade into the mixture, cover the jar with a lid and leave it calm for ten minutes.
After this, you should boil the marinade again and re-pour the pepper before rolling

pickled peppers with onions and parsley for the winter

Bell pepper marinated with garlic

Two kilograms of bell pepper should be cleared of the seed inside and the stalk cut off
The finished glass of pepper must be chopped into wide strips or petals
Prepare the marinade for peppers: dissolve a tablespoon of sugar and a teaspoon of salt in a glass of water.
Add spices to the marinade to taste: peppercorns, bay leaf, coriander, dill, bay leaf, horseradish root
When the marinade boils, pour exactly two tablespoons of any vinegar into it
Squeeze a head of garlic into the finished marinade (you can use less or just choose a small head of garlic)
Carefully place the chopped peppers in a jar prepared for preservation and pour the marinade over the peppers. You can leave it for a while, and then drain the marinade, boil it and refill it - this option will make your pepper softer and juicier. You can also immediately roll up the jar after pouring the marinade for the first time - this marinating option will make the pepper crispy

pickled bell pepper with garlic

To diversify the recipe and add flavor to the pepper, you can add a small bunch of chopped parsley to the jar.

Peppers stuffed with cabbage and vegetables for the winter

This recipe is very unusual for the usual table; it allows you to diversify regular table delicious curiosity and treat your guests.

Preparation:

To prepare this preservation you will need a kilo of selected bell peppers, which must be washed and seeded.
You should also grate two large carrots and grate half the cabbage on a shredder - this is the filling for the peppers
Prepare a special marinade: dissolve about half a glass of any vinegar, two-thirds of a glass of sugar and half a glass of vegetable oil in a liter of water. Add salt to taste
The marinade should be cold. You can also optionally include fresh chopped onions and herbs in the recipe.
Each pepper should be stuffed with finely grated carrots and cabbage in the preferred proportions
The peppers are carefully placed in a sterile jar and only then carefully poured with the prepared marinade.
The jar is rolled up in the usual way and stored in the pantry

pepper, stuffed with cabbage and pickled for the winter

Korean pepper for the winter

This recipe allows you to prepare delicious food at home. vegetable dish with many ingredients. Korean peppers are spicy and juicy.

Preparation:

Two Bulgarian large peppers(red and yellow) should be de-seeded and chopped beautiful straw one centimeter thick
For the recipe you will also need about half a kilogram of coarsely chopped white cabbage
One medium carrot it is necessary to grate on a coarse grater with as long shavings as possible
Pass five cloves of garlic through a garlic press and add it to the rest of the ingredients.
Prepare a special marinade: you will need to boil one and a half liters of water, in which you need to dissolve two (but without a slide) tablespoons of salt and only one sugar
After this, let the marinade cool slightly until warm and pour about two tablespoons of classic soy sauce into it
You will also need to add half a glass of vegetable oil to the marinade (use any: olive, sesame, sunflower)
The last ingredient in the marinade is two large spoons of vinegar.
Mix the vegetables thoroughly in a bowl with your hand, add two finely chopped chili peppers to them, cover them with the prepared marinade and mix thoroughly again, squeezing them in your hands each time
Roll the vegetables into prepared sterile jars in the usual way

marinated spicy pepper in Korean

Pepper in tomato for the winter

Approximately five kilos of fresh and fleshy bell peppers must be seeded and cut into petals
should be cooked in a separate saucepan tomato filling: dilute half a liter in about two liters of water tomato paste, salt with 100 grams of salt and add no more than a glass of sugar
After dissolving the salt and sugar, add a glass of vegetable oil and half a glass of vinegar to the tomato sauce.
The tomato sauce is brought to a boil. After this, chopped peppers are sent to the boiling pot and stewed in it for about twenty minutes
During this time, the jars are thoroughly sterilized
Squeeze a few cloves of garlic into the boiling sauce. The hot mass is poured into jars and rolled up for the winter

Video: “Sweet peppers in tomatoes for the winter”

Why do housewives like it? pickle peppers for the winter? The answer is very simple - this is the simplest and delicious snack for the winter: for lunch and dinner, for festive table and every day, to fried potatoes, stewed meat or strong drinks.

The cost of the preparation is minimal, the hassle of preparing the products will not take much time, and the rolls can be stored for 1-2 years and at any time you have a snack ready for the table. - one of the most popular ways to prepare vegetables.

Recipe for pickled peppers for the winter

So that you can easily cope with any recipe presented, how to prepare pickled peppers for the winter, photo step by step process We have prepared preparations for you.

Carefully follow the cooking steps and make homemade preparations for the whole family.

You can find many modifications, but there are classic version, which you should familiarize yourself with first. There are no extra ingredients or additional “zest” here, only the simplest and available products that every Russian family can afford.

Bulgarian sweet - 4 kg

Table vinegar - 1 glass
Vegetable oil - 1 glass
Sugar - 200 g
Coarse salt - 2 tbsp.
Sweet, black peas - 6 pcs.
Cloves - 2 pcs.
Lavrushka - 2 pcs.

The indicated quantity of products is enough to prepare five liter jars for the winter. As you can see, this recipe is very simple: there is no additional ingredients, only pepper and marinade. But you can supplement the preparation with other vegetables, for example, onions, garlic, carrots, add to taste aromatic greens. If desired, you can put just a piece of chili in each jar to add some spice to our preparation.

The recipe itself will consist of three stages: prepare the peppers, cook the marinade, seal the preserves in jars. Let's start, of course, with preparing the main ingredient: the pods should be thoroughly washed, the tops should be cut off and the seed box should be removed, and the cavity of the pods should also be additionally rinsed so that there are no seeds left inside.

You can can the whole pod, and some housewives don’t even clean it, dipping it whole into the marinade. But in this recipe we will cut each pod into four parts (cut larger ones into 6-8 parts so that the slices fit into the jar).

Now you can start the marinade: all the ingredients indicated in the recipe, with the exception of table vinegar, should be mixed in a large saucepan. Turn off the heat and cook for 5 minutes until the salt dissolves and the spices release their aroma. Vinegar is added to the marinade at the very end.

Then, in portions, blanch the vegetable slices in boiling water (not in the marinade) for 2 minutes. After this, the slices are placed in the marinade for 5 minutes, while the marinade should simmer slightly over low heat.

After cooking, the softened slices can be placed in prepared clean glass jars. Pour the prepared marinade into each jar up to the hanger so that it covers the vegetables. All that remains is to seal the jars with iron lids, and the pickled peppers are ready.

If you decide pickle peppers for the winter, recipes choose different ones to try the pickled product and decide which option your family likes best. You can store pickled peppers for more than one year, but be sure to put the preserved food in a dark place where it will not be exposed to Sun rays.

Pickled peppers for the winter: photo

Baked pickled peppers for the winter- this is not just a tasty snack, but also finished ingredient for winter salads, which you can even serve on a holiday table.

The main difference between this recipe is not even that we will first bake the vegetables in the oven, but that instead of table vinegar we will use natural lemon juice. Lemon will give necessary acid our marinade, but at the same time the pepper will retain its natural taste.

Another one distinguishing feature This recipe - we do not add water to the marinade, but use only the juice of our vegetables. We can say that we will close the conservation in own juice, which everyone likes so much - both children and adults.

This preparation can be used to prepare delicious sandwiches, salads with arugula or bruschetta with cheese. In winter you can diversify home menu any gourmet salads with baked pepper.

If desired, you can add a mixture of Provençal to the vegetables. aromatic herbs, a few cloves of garlic and even a piece of chili, we will leave the aroma of our preservation pure, without any additives.

Bell pepper - 1500 g

Olive oil - 75 ml

Lemon juice - 50 ml

Salt - 1 tsp.

Granulated sugar - 1 tsp.

Black peppercorns - 10 pcs.

To marinated bell pepper for the winter It turned out delicious, be sure to choose large, fleshy pods. They must be thoroughly washed and dried with a towel, then placed on a baking sheet and placed in the oven, where the pods should be cooked. If you set the oven temperature at 220 degrees, then bake the vegetables for at least half an hour. It doesn’t matter if their skin turns a little black, it won’t spoil the finished snack.

After removing the pan from the oven, let the vegetables cool while you still have time to sterilize the jars. If you add herbs and garlic, then this time can be spent preparing additional ingredients: peel the garlic and finely chop it, rinse and dry the greens.

Pickled bell peppers for the winter

Baked pods should be carefully peeled (after heat treatment it can be easily removed), you also need to remove the seed part. During the processing of vegetables, they will release juice, which should not be “lost”; it must be collected in a bowl, because then it will become the basis for the marinade.

All that remains is to cut the baked vegetable into arbitrary pieces (squares or strips) and place it in clean jars. Now you can start preparing the marinade.

Pour oil and lemon juice into the juice, add a teaspoon of sugar and salt, and then mix all the ingredients thoroughly so that the grains dissolve in the marinade. Then it must be poured into jars and their necks covered with iron lids.

At the next stage, we will have sterilization, which will ensure preservation in its own juice. long-term storage. Each half-liter jar should be sterilized within 15 minutes, after which the jar can be sealed iron lid. But it is better to store such preparations in a cool place: in the cellar or in the refrigerator.

You can also prepare it deliciously by first frying the whole pods over high heat and then simmering them under the lid for a couple of minutes.

Marinate hot peppers for the winter

You probably won’t be able to tell in which country they invented it. pickle hot peppers for the winter, but this recipe is widely known and widespread in Eastern European countries. You can find jars of such preservation on the market in Bulgaria and Moldova, and today even Russian housewives know how to prepare this savory snack, which will definitely come in handy for a festive feast.

You can take any one as a basis. recipe for classic pickled peppers, but you definitely need to supplement it with garlic, and in our case we will also add more celery stalks. But to prepare hot pepper easier and faster, since the pods do not need to be cleared of seeds. But be sure to thoroughly rinse the vegetables at the very beginning of cooking, leaving no microparticles of contaminants on the skin.

Hot pepper - 3 kg

Garlic - 2 heads

Celery (stems) - 500 g

Table vinegar - 180 ml
Sugar - 1 glass
Oil - 1 glass
Salt - 2 tbsp.
Ground black pepper - 3 tsp.

To know exactly how much to add this or that ingredient, you should know that in this case the measurement unit was a glass with a capacity of 250 ml.

Hot peppers, pickled for the winter, it is most convenient to preserve in small containers - half a liter, for example. Therefore, you need to prepare glass containers in advance, wash them and sterilize them, and also sterilize new iron lids.

After you have thoroughly washed the pods, dry them with a clean kitchen towel and leave them in a colander for a while. Each pod must be pricked 2-3 times per different places an awl or a large needle so that the marinade can penetrate inside. Peel the garlic and cut the celery into slices - about 1.5 cm long. it turns out very aromatic, and celery fits perfectly into this “hot” company.

For the marinade, mix water with sugar and salt, add vinegar and oil, add ground pepper. Bring the marinade to a boil over the heat, and then add vegetables to the boiling marinade in portions.

They need to be blanched for only 5 minutes in boiling water. Not only slices of pepper are blanched in a boiling marinade, but also cloves of garlic and pieces of celery stalks. Z

Then all the vegetables should be put into jars and poured with hot marinade. Hot peppers, pickled for the winter, you do not need to undergo additional sterilization, and the marinade will ensure reliable preservation of the product, but it is still not recommended to store such preparations for more than two years.

In this recipe we pickle hot peppers for the winter whole, but you can choose another option: cut thin pods into rings and marinate, alternating layers with onion and garlic. This snack has no equal!

A couple of years ago I tried pickled bell peppers. This was preparation for the winter. Surprisingly, I have never tried sweet peppers exactly like this before. independent dish. I ate it in the form of stuffed and frozen peppers for the winter, in the form of lecho, in winter salads with butter and in tomato.

But I haven’t tried peppers marinated separately without oil. Somehow it never even occurred to me that you could marinate it separately. And completely in vain! Because pickled sweet peppers for the winter are a very tasty dish. Served in addition to any dish, the pickle will decorate and diversify any table: festive or everyday.

Now I bake often in winter savory pies using pickled pepper strips for the filling. Very tasty pie based on shortcrust pastry stuffed with cheese and pickled peppers.

Also, pickled sweet peppers will be an excellent filling for cheese and cottage cheese casseroles or omelettes. Thus, options for using sweets canned pepper great amount.

So, the only thing left to do is to make a few jars delicious preparation for the winter. Marinate sweet pepper Conveniently in liter or half liter jars.

Pickled bell peppers for the winter: a simple recipe without sterilization

I am happy to share with you classic recipe preparing sweet peppers for the winter. The amount of ingredients is calculated for 2 jars of 0.5 liters. If you stack the slices multi-colored peppers, it will turn out very appetizing and beautiful.

Ingredients:

sweet pepper – 750 g;
salt – 30 g;
sugar – 30 g;
black peppercorns – 10 pcs.;
bay leaf – 2 pcs.;
cloves – 4 pcs.;
vinegar 9% - 30 ml;
onion – 50 g;
mustard seeds – 2 tsp;
water – 500 ml.

How to pickle bell peppers for the winter - step-by-step recipe with photos:

To prepare the preparation you will need green, red, yellow and orange color. I will make the marinade from water, salt, sugar, slices onions, cloves, black peppercorns, bay leaves, mustard seeds and vinegar.

Wash the pepper thoroughly, remove the stalk, seeds and partitions inside. I cut the pepper into strips (about 1-1.5 cm wide).

I sterilize jars and lids for the preparation in advance. This can be done in any convenient way.

I place the chopped strips of sweet pepper tightly in a jar in a vertical position.

I boil water separately (this is not the water intended for marinade). Pour boiling water over the sweet peppers in a jar and leave to stand for 7 minutes.

I pour the water using a special nozzle onto the jar. And pour boiling water over it again. I leave it for 7 minutes again.

I also drain this water. I pour mustard seeds into jars.

I'm making a marinade. Pour 0.5 liters of water into the ladle, add onions, cut into rings or slices. I throw in the spices and mix.

I put a ladle on the fire and wait for the marinade to boil. I pour in vinegar, stir and turn off.

I pour the boiling marinade into the jars with pepper to the brim (I do not add the bay leaf from the marinade).

You can place onion pieces from the marinade on top if you can fit them. I cover with lids and roll up immediately.

Sweet pickled peppers for the winter with onions and mustard seeds will be ready in a month.

I cool the jars and store them in a cool, dark place.

Pickled bell peppers with butter - a recipe for the winter

Greek cuisine considered one of the most useful in the world. And all because the methods of preparing dishes in it are selected in such a way as to preserve the benefits of the products as much as possible.

Even the preservation of vegetables is thought out in this regard. Thus, the Greeks have a popular recipe for preparing sweet peppers baked on the grill.

It is placed in oil, more basil and garlic are added. They are rolled into jars for the winter. It turns out incredibly tasty and healthy! This is a very simple recipe.

What will you need for 2 liter jars:

sweet pepper – 2 kg;
garlic – 2 small heads;
hot pepper in pods - a couple of pieces;
basil – 1 bunch more;
vinegar 6% - 1/3 cup;
vegetable oil (olive or sunflower) – 1 cup;
regular or sea salt - 1 tbsp. spoon.

How to prepare pickled bell peppers for the winter with butter slices:

Wash the peppers, do not peel them. Dry, grease generously with oil and bake on the grill or simply in the oven on a baking sheet.
Remove the peppers to a wire rack, let cool, remove the wrinkled skin and scrape out the seeds.

Chop the garlic very finely and the basil coarser, wash before doing this.

The jars should be sterilized: put in water and boil for 7 minutes. Boil the lids too - for the same amount of time.

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Distribute the baked peppers, basil and garlic among the jars. Compact in dense layers.

Pour the oil and vinegar into one saucepan, add salt, and heat slowly until bubbles appear. Pour the marinade into jars and roll up.

Leave it upside down and wrapped for 12 hours. Next, store the grilled peppers in oil in a cool place.

Pickled bell peppers for the winter without oil for stuffing

Lovers of bell pepper - healthy and delicious vegetable a huge number, but not all of them know that this product its taste and aroma can delight them not only when fresh in season or stewed with other vegetables.

Bell peppers can also be pickled for the winter. And we will offer you a simple recipe for whole winter pickled bell peppers for stuffing right now.

On a note! Pickling bell peppers for the winter according to our recipe does not take much time and does not take much effort. The dish turns out crispy, incredibly aromatic, salty-sweet taste.

Products:

bell pepper with thick skin, sweet (take quantity for one three liter jar, this is about 6 things).
liter of distilled or boiled water.
salt to taste - 1-2 teaspoons.

How to pickle whole bell peppers for the winter so that they are crispy:

Sterilize the jar prepared for pickling. It's better to do it over steam. It takes 10-15 minutes to sterilize one jar.

Boil water and throw the lid in there for 2 minutes. You can use screw or sealed jars. Regardless of what jars and lids you use, you must first sterilize them.

Take bell pepper. It is better if it is multi-colored, so in a jar the dish looks more appetizing, fabulous, and beautiful.

Wash the vegetables and peel them, cutting out the stem from all the insides, including the partitions. After cleaning, wash the product thoroughly again, both outside and inside.

On a note! Peppers for pickling should remain whole after cleaning; there is no need to cut them into halves or several parts. Cut only the stalk and remove the seeds and membranes through the existing hole.

Place peeled whole peppers into a sterilized jar, pressing them down as close (tightly) to each other as possible. If they lose their shape a little, it’s okay.

Add salt to your taste. As a rule, one or two teaspoons of salt is enough for a three-liter jar. You may need more or less.

Fill with cold distilled or boiled water, roll up or tightly close with a screw cap. Shake the container several times. Leave it in the room for two to three days, but no more than three.

During this period, the jar of pickled bell peppers should be turned over several times, shaken, but not opened. It is recommended to open only when necessary before serving.

On a note! Boil and pour over vegetables hot water not necessary, otherwise the pickled peppers will lose their consistency and will not be crispy.

When ready, to stop the fermentation process, put the pickled bell peppers in the refrigerator after three days. You can eat the product after 3 days of salting; you just need to cool the pepper a little before serving in the refrigerator.

If you pickle bell peppers for the winter, then the jars should only be stored in the refrigerator for no more than 1 year. Store open for about 36 hours in a cool place and 10 hours in a room.

Video: Pickled bell peppers with honey

Pickled bell peppers are loved by many families for their beneficial features, pleasant aroma and great taste. Not everyone knows, but canned vegetable contains more vitamin C than the notorious citruses, currants, sauerkraut. Marinating allows you to preserve all the minerals and enjoy delicious bell peppers. all year round. In most cases, the fruits are filled with vinegar-based brine, citric acid, vegetable oil.

Features of pickling bell peppers

Vinegar is considered the main preservative; the preservation of pepper depends on it. Traditional filling is prepared on the basis of granulated sugar, table salt, vinegar (apple, table).
Salt and granulated sugar poured in to give rich taste, they emphasize sweetness or bitterness (depending on the variety). Also bulk products act as a preservative.
The marinade is prepared from water. The liquid must be softened in advance. For these purposes, it is passed through a filter, boiled or frozen and thawed. Water should not have a musty smell or taste.
If the water contains a lot of iron, the bell pepper may eventually lose its rich hue. The taste will also be slightly distorted, but the product will not lose its properties.
You cannot pickle bell peppers in water that contains a lot of salts. This liquid is too hard; it must be softened using the above methods.
Rock salt works well for making snacks, but it takes too long to dissolve in water. If possible, pre-grind the composition or use a ready-made one (just not iodized).
To make the marinade, you need to heat the water, then pour granulated sugar and salt into it according to the recipe. After the crystals have completely dissolved, the pouring must be boiled for a quarter of an hour.
Choose the “right” pan for cooking the marinade. Containers with oxidizing coating are not suitable. Give preference enamel dishes with a thick bottom.
Bell peppers with thick walls are most suitable for pickling. You should not choose fruits whose peel is too hard and thin.
If desired, you can preserve fruits with other vegetables. Tomatoes, cucumbers, and garlic go well with pepper. Add herbs and seasonings as desired.

Pickled bell peppers: a classic of the genre

garlic - 6 cloves
sweet bell pepper - 1.7 kg.
table or apple vinegar (concentration 6%) - 230 ml.
peppercorns - 12 pcs.
granulated sugar - 145 gr.
laurel - 5 pcs.
purified water - 340 gr.
sunflower oil - 260 ml.

Peppers of one or more varieties can be marinated. Choose vegetables for beauty different color and size. Prepare the pepper; to do this, you need to wash it, cut out the core and chop it into strips lengthwise.
Choose the length and width of the slices based on your personal preferences. It is important that the pepper fits comfortably on a fork and fits into your mouth. The filling is prepared with salt, laurel, butter, sugar, peppercorns, vinegar, and garlic.
Place the listed components in an enamel pan, add water, stir. Bring to the first bubbles, place the chopped pepper in a container, cook at maximum power for 5 minutes.
During blanching, the pepper will wilt a little and become compact. Steam the container for twisting or sterilize it in another way. Boil the lids.
After the specified period, place the pepper slices in jars, add the filling remaining in the pan. Move the garlic cloves, bay leaves, and peppercorns here.
Prepare water bath. To do this, take a pan with a wide diagonal and line the bottom with a towel. Place the jars and cover them, leaving gaps. Fill with hot water up to the hangers.
Simmer at medium power for about a quarter of an hour, then tighten with a special wrench. Turn the containers over, wrap them in a sweatshirt, wait for them to cool (4-6 hours).

carrots - 2 pcs.
sweet bell pepper - 650 gr.
red pepper (bitter) - 350 gr.
sunflower oil - in fact
garlic - 1 head
purified water - 550 ml.
salt - 120 gr.
granulated sugar - 330 gr.
vinegar solution (concentration 9%) - 525 ml.

Bell peppers can be of any color. If we talk about red beans, whole fruits without damage are suitable. To make the composition appetizing, lay out the components, alternating.
Clear hot peppers, cut off the edge of the stalk with a knife. Pour oil into a frying pan and fry the fruits on all sides. Cool the pepper and mix with salt.
Prepare sweet vegetables. They need to be washed, cored and chopped into strips. Rinse the carrots and pass them through the middle area of the grater. Squeeze the garlic through a press.
Take screw-on containers and boil the lids. Place the hot fruits first, then the bell peppers. Toss the ingredients with a mixture of garlic and carrots.
Start cooking the marinade. Pour water into the pan, add vinegar, salt and granulated sugar. Bring the liquid until bubbles appear, then simmer for another 15 minutes.
Pour the marinade into jars with pepper and roll up the lids. Turn the container over and keep it in this position for 6-8 hours. After 3 days of infusion in the cold, the pepper can be tasted.

Pickled peppers with herbs

garlic - 15 cloves
bell pepper - 1.3 kg.
cilantro - 30 gr.
parsley - 40 gr.
marjoram - 30 gr.
dill - 45 gr.
vegetable oil - 140 ml.
drinking water - 1.1 l.
vinegar solution - 30 ml.
salt - 40 gr.

Prepare the bell peppers for further steps. To do this, it must be washed, cleared of seeds and stalks. Now chop the fruit into thin strips and place in a frying pan.
Pour in the oil, fry for 5 minutes, stirring constantly. Turn off the burner when the peppers have a crust on them. Wash the greens, dry them on a towel, and chop them finely.
Send the containers for sterilization, do the same with the lids. Start laying out the pepper slices in the jar. Alternate with chopped greens.
Prepare the marinade. To do this, pour water into a saucepan, add salt and pour in a solution of 9% vinegar. Cook for about 10 minutes, then immediately transfer the filling to the jars.
Take a wide-bottomed pan and line it with a cotton towel. Place the containers inside, fill them with boiling water up to the hangers, and cover the neck with a lid.
If you roll peppers into 0.5 liter jars, sterilization is carried out within 10 minutes. For liter containers the duration increases to a quarter of an hour.
When the allotted time comes to an end, remove the container with oven mitts. Tighten with a preservation wrench. Turn over and keep in this position for 8 hours.

table vinegar - 245 ml.
pepper - 4.75 kg.
garlic - 3 heads
onions (purple, yellow) - 130-160 gr.
granulated sugar - 260 gr.
hot capsicum - 2 pcs.
salt - 25-35 gr.
sunflower oil - 500 gr.

Peel the garlic heads and chop each clove into slices. Take Bell pepper, remove seeds, cut into rings. You can use dry pepper; it needs to be crushed into flakes.
Remove the skins from the bulbs. If the fruits are large, chop them into half rings. Chop small specimens into circles. Start preparing the filling.
Mix vegetable oil with vinegar, salt and granulated sugar. Pour the mixture into a saucepan and bring to the first bubbles. Pour the boiling marinade over the capsicums with garlic and onions, leave for 10 minutes.
Now move the entire mixture into a saucepan, add the peeled and prepared bell pepper. Cover with a lid and cook for half an hour. During this time, you need to sterilize the lids and containers.
When the deadline comes to an end, pack the two types of peppers and the remaining ingredients into containers. Roll up the lids and turn the neck to the floor. Leave until cool.

Bell pepper in apple cider vinegar

sweet pepper - 1.8 kg.
olive oil (sunflower oil is also suitable) - 80 ml.
drinking water - 650 ml.
apple cider vinegar with a concentration of 6% - 550 ml.
ketchup for barbecue - 110 gr.
crushed salt - 35 gr.

Rinse the bell pepper and dry it with napkins. Cut out the tail and seeds. Place whole fruits on a baking sheet and bake in the oven at 150 degrees. Prepare a liter container and place the baked fruits inside.
Start cooking the marinade. Take a pan with enamel, add water to it, pour in oil. Stir the mixture for 3 minutes, then send it here kebab ketchup, salt. Simmer the mixture for 8 minutes, time is measured from the moment it boils.
When it starts gurgling, pour in the apple cider vinegar in a thin stream and stir for another 5 minutes. Turn off the heat, fill the pepper with the filling. Place the lids on top and begin sterilization.
Build a water bath. To do this, line the bottom of a wide pan with a towel. Place the jars inside and add hot water until it reaches the hangers.
Place the stove on average, simmer for a quarter of an hour. During this time, the pickled peppers will be ready. All you have to do is seal the container and let it cool.

horseradish root - 65 gr.
pepper - 4.5 kg.
dill (greens) - 40 gr.
garlic - 3 heads
tomato juice - 1.2 l.
salt - 50 gr.

Prepare sweet bell peppers for preservation. Rinse the fruits under the tap and dry. Cut out the center and remove the tail. Cut the fruit into strips, then plunge into boiling water for 4 minutes.
When time has passed, remove the vegetables with a slotted spoon and place in ice water. Prepare horseradish root (washing, drying, peeling). Grate the root vegetable fine grater or cut into half rings.
Remove the husks from the garlic and chop into cloves. Wash the dill, remove the stems and chop the leaves very finely. Prepare jars, place horseradish and dill on the bottom.
Place pepper slices inside and layer with seasoning. Fill the jars, retreating 0.5 cm from the neck. Start preparing the filling.
Pour tomato juice into an enamel pan, add salt, chopped garlic and sugar on the tip of a knife. Bring the mixture to a boil, turn the burner down to medium. Cook the filling for another 10 minutes.
After the specified time has passed, add the marinade to the containers with pepper. Place the lids on top to leave a small gap. Build a water bath and place the jars inside.
Sterilizing a half-liter container takes half an hour, a liter container takes 45 minutes, and a two-liter container takes 55 minutes or more. After the specified period has passed, the jars must be removed, sealed and turned over to cool.

Bell peppers for future stuffing

granulated sugar - 20 gr.
vinegar with a concentration of 9% - 60 ml.
fine salt (not iodized!) - 35 gr.
filtered water - 1.65 l.
bell pepper - 1.7 gr.
celery - 15 gr.
peppercorns - 8 pcs.
laurel - 5 l.
salt - 20 gr.

Rinse the pepper, remove seeds and tails. Take a heat-resistant cooking vessel, pour in water, add salt. Wait for the composition to boil, then do not turn off the heat.
Start putting 3-5 peppers into the bowl and let them sit for about 4 minutes. During this period they will be blanched. Sterilize containers. Start removing the peppers one at a time. Pour the liquid out of the fruit, then put it in a jar.
Now make the marinade. To do this, pour water, granulated sugar, salt, allspice, celery into a saucepan. Place the container on the stove and boil for 5 minutes.
Pour vinegar into containers with bell peppers. Then add the prepared marinade. Seal the container and turn it upside down. Wrap it in an old sweatshirt and wait until it cools down.

table vinegar - 240 ml.
granulated sugar - 120 gr.
bell pepper - 3.5 gr.
honey - 130 gr.
drinking water - 1.3 l.
laurel - 5 pcs.
crushed salt - 65 gr.
sunflower oil - 245 gr.
peppercorns - 5 gr.

First rinse the pepper, then remove the seeds from the core and cut off the tail. Chop the fruits into tongues or cubes, as you wish. The main thing is that the vegetable is convenient to eat.
Pour water into the enamel pan. Add granulated sugar, peppercorns, honey, salt, bay leaf and sunflower oil. Wait for the first bubbles and immediately pour in the vinegar solution.
Cook the marinade for 3 minutes. When this time has passed, lower the burner to medium. Dip the peppers into the liquid, wait until they boil, then simmer the vegetables for another 10 minutes.
When the composition changes shade, the twist is ready. Place the peppers in clean containers and seal with a special key. Leave upside down for about 8 hours.

If you plan to eat bell peppers as a snack, choose the option of preserving them in oil. tomato juice, apple cider vinegar. For those who want to stuff vegetables in the future, a method marked “for future stuffing” is suitable. Recipes are selected according to taste preferences. Supplement the composition with spices and your favorite types of herbs.

Method for preparing pickled peppers for the winter:

Peppers marinated with honey for the winter in jars

Georgian pickled bitter pepper

Pickled peppers for the winter with vegetable oil

Armenian marinated hot peppers for the winter

Pickled bell peppers for the winter without sterilization

Marinated hot chili peppers for the winter without sterilization

Roasted and baked peppers, canned for the winter

Pickled peppers for the winter with onions

Bell pepper marinated with garlic

Peppers stuffed with cabbage and vegetables for the winter

Korean pepper for the winter

Pepper in tomato for the winter

Video: “Sweet peppers in tomatoes for the winter”

Recipe for pickled peppers for the winter

Pickled peppers for the winter: photo

Pickled bell peppers for the winter

Marinate hot peppers for the winter

Pickled bell peppers for the winter: a simple recipe without sterilization

Pickled bell peppers with butter - a recipe for the winter

Pickled bell peppers for the winter without oil for stuffing

Video: Pickled bell peppers with honey

Features of pickling bell peppers

Pickled bell peppers: a classic of the genre

Pickled peppers with herbs

Bell pepper in apple cider vinegar

Bell peppers for future stuffing

Video: delicious bell pepper with ketchup