For pickling, choose meaty, juicy vegetables: this will make the preparations tastier. And to make them beautiful, use peppers of different colors.
After seaming, the jars need to be turned over, wrapped in some thick warm thing and left to cool completely.
The pepper turns out incredibly fragrant, moderately sweet and very tasty.
Ingredients
- 1½ kg bell pepper (weight of peeled vegetables);
- 500 ml water;
- 100 ml vegetable oil;
- 65 ml vinegar 9%;
- 150 g sugar;
- 1 tablespoon salt;
- 5 peas of allspice;
- 1–2 bay leaves.
Preparation
These peppers are marinated specifically for stuffing. Simply remove the vegetables from the jar, arrange among them, and prepare the dish as usual.
Ingredients
- 1½–2 kg bell peppers (about 12–15 medium vegetables);
- about 2 liters of water;
- 2 tablespoons salt;
- 1 tablespoon sugar;
- 3 tablespoons vinegar 9%.
The ingredients are for a 3 liter jar.
Preparation
Remove seeds and stems from the peppers. Cut off the tops so that it is convenient to stuff the vegetables later.
Place the peppers in a clean jar. To fit more, insert them into each other. Fill the jar with boiling water to the brim, cover with a lid and leave for half an hour.
Pour the infused water into a saucepan and add salt and sugar. Bring to a boil and cook for another 2 minutes.
Pour vinegar and boiling brine into the peppers and roll up the jar.
Honey makes peppers even sweeter, more aromatic and tastier.
Ingredients
- 700 ml water;
- 120 g;
- 80 ml vegetable oil;
- 50 ml vinegar 9%;
- 1 tablespoon salt;
- 9 black peppercorns;
- 3 buds of dried cloves.
The ingredients are for 3 ½ liter jars.
Preparation
Remove seeds and stems from the peppers and cut lengthwise into long strips.
Pour water into the pan, add honey, oil, vinegar, salt, black pepper and cloves. Stirring, bring the marinade to a boil over high heat.
Place the peppers in the pan, stir and bring to a boil again over medium heat. Then reduce it and cook for another 3-4 minutes. The peppers will remain slightly crunchy. But if you cook for a couple more minutes, they will become softer.
Place vegetables in sterilized jars. If any marinade gets inside, return it to the pan. Bring the liquid to a boil, pour it over the peppers and cover with lids.
Place a cloth on the bottom of a clean pan and place the peppers there. Pour warm water into the pan so that it covers the jars up to the hangers. Bring water to a boil over low heat, sterilize the jars for 15 minutes and seal.
You don’t have to spend a lot of time and effort preparing this delicious snack. It will do the main work for you.
Ingredients
- 1 kg of bell pepper (weight of peeled vegetables);
- 100 ml vegetable oil;
- 6 black peppercorns;
- 4 cloves of garlic;
- 2 teaspoons salt;
- 4 tablespoons sugar;
- 4 tablespoons vinegar 9%;
- approximately ½ liter of water.
The ingredients are for 2 ½ liter jars.
Preparation
Remove stems and seeds from the peppers and cut each vegetable in half or quarters lengthwise. Line a baking sheet with foil and spread the oil over it.
Place the peppers on a baking sheet and place in an oven preheated to 220°C for 30–35 minutes. If the vegetables start to burn, stir them gently. Remove the roasted peppers from the oven and let them cool slightly for a couple of minutes.
Place 3 black peppercorns, 2 sliced garlic cloves, 1 teaspoon salt and 2 tablespoons each of sugar and vinegar on the bottom of each sterilized jar.
Place the peppers in jars and fill with boiling water to the brim. Seal the jars and shake lightly to dissolve the seasonings.
The highlight of this already original snack is that the vegetables are pickled in tomato juice.
Ingredients
- 1½ kg bell pepper;
- 1½ kg cabbage;
- 1 large carrot;
- 2½ tablespoons salt;
- 1 liter of tomato juice;
- 75 ml vinegar 9%;
- 200 ml vegetable oil;
- 100 g sugar.
The ingredients are for 4 1 liter jars.
Preparation
Cut off the tops of the peppers and remove the seeds. Finely chop the cabbage and grate the carrots on a coarse grater.
Mix cabbage, carrots and 1 tablespoon of salt. Remember with your hands and leave for 15-20 minutes. Then stuff the peppers with the vegetable mixture.
Pour tomato juice, vinegar and oil into the pan and add salt and sugar. Bring to a boil over high heat. Place stuffed peppers in another pan and pour boiling marinade over them.
Bring to a boil, reduce heat and simmer for about 20 minutes. Place the peppers in sterilized jars, cover with marinade and roll up.
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 a 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.
- Allspice peas – 12 pcs. (3 pcs per jar)
Method for preparing pickled peppers for the winter:
For cooking, I used bell peppers of 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!
If you like spicy vegetable snacks, I recommend making this. The beauty of these quick pickled vegetable recipes is that you don't have to wait until winter to try them. By pickling peppers, you will get an excellent addition to baked or new potatoes. Today there are a large number of recipes for quick pickled bell peppers. There are two ways to marinate peppers – with or without marinade.
Instant bell pepper, the recipe for which we will look at today, always turns out very tasty due to the sweet and sour marinade and aromatic spices and herbs. You can eat it, like Korean or quick zucchini, within a few hours after cooking.
Ingredients for two liters of water:
- Bell pepper – 1 kg.,
- Parsley – 1-2 sprigs,
- Garlic – 3-4 cloves,
- Salt – 3 tbsp. spoons,
- Bay leaf – 1-2 pcs.,
- Rosemary – 1 sprig,
- Sunflower oil – 2 tbsp. spoons,
- Vinegar - 4 tbsp. spoons,
- Sugar – 2 tbsp. spoons,
- Allspice peas – 5-7 pcs.
Instant pickled bell peppers - recipe
Wash Bulgarian. Cut into four pieces. Rinse the pepper slices under water to remove the seeds. Peel the garlic. Wash the rosemary and parsley.
Pour water into a saucepan and bring to a boil. Place the pepper halves in it. Place bay leaf and garlic cloves in a saucepan with pepper.
Add a couple of allspice peas. You can also add mustard seeds or black pepper.
Add table vinegar and sunflower oil.
After this, add salt and sugar.
Mix the marinade with pepper. Add a sprig of parsley and rosemary.
Remove the pan from the stove. Prepare a clean jar in which to marinate instant bell peppers. Sterilize it. Place bell pepper slices in a jar, add garlic, bay leaf, rosemary and parsley.
Pour hot marinade over bell peppers. Close the jar with a lid. After cooling, put it in the refrigerator. Instant pickled bell peppers can be tasted within 3-4 hours after placing them in jars. As for me, it tastes better after a day. Marinated prepared according to this recipe instant bell pepper Can stand in the refrigerator for no more than one week. Enjoy your meal.
Try making baked pickled bell peppers.
Ingredients:
- Bell pepper – 1 kg.,
- Salt – 1 teaspoon,
- Apple cider vinegar – 3 tbsp. spoons,
- Olive oil – 1 glass,
- Ground black pepper - a pinch,
- Garlic – 1 head,
- Sugar – 1 tbsp. spoon,
- Dried Provençal herbs – 1 teaspoon.
Baked pickled bell peppers – recipe
Wash and dry bell peppers. Place on a baking sheet and bake in the oven at 200C for 15-20 minutes. Next, put it in a bag and let it steam for about 15 minutes. After this, cut the pepper into two parts.
Remove seeds from bell pepper halves. Prepare the dressing. Pour olive oil into a bowl. Add salt, vinegar and sugar to it. Add dried Provençal herbs and ground black pepper.
Squeeze the garlic through a press. Mix the marinade. Place the roasted peppers in a plastic tray. Top it with aromatic dressing. Next, add a layer of peppers again. Pour the marinade over again. Close the tray and place it in the refrigerator. Instant baked pickled bell peppers can be tasted 2 hours after marinating.
What juicy and tasty vegetable do we most often think about when we want to make a salad? Isn’t it something we begin to think about when planning preparations for the winter immediately after, but in all sorts of forms? I'm pretty sure most of us will immediately think of bell peppers. There are so many delicious dishes you can prepare with it, but there are no less ways to prepare bell peppers for the winter. The best recipes can take a long time to collect from relatives, friends, acquaintances and the Internet, but I will make my own small collection of recipes for you. The same ones that are the best and most delicious recipes for me.
Today we will preserve bell peppers for the winter in several proven and very tasty ways.
Pickled bell peppers for the winter - step-by-step preparation recipe
People have different tastes, but I am sure that many of you can agree with me that pickling is one of the most delicious types of vegetable preservation. Marinades are usually so aromatic and piquant, with light sourness and spices, garlic, herbs. Real jam. Well, I have a soft spot for them. For this reason, I most often marinate bell peppers for the winter.
If you haven't tried pickled peppers yet, you're missing out. And even though other pickled vegetables are much more common on store shelves, no one will stop us from making this amazing dish and snack ourselves.
For pickled bell peppers you will need:
- sweet bell pepper - 3 kg,
- vinegar 9% - 1 glass,
- sugar - 0.5 cups,
- salt - 2 tablespoons,
- garlic - 1 head,
- bay leaf - 8-10 leaves,
- fresh parsley - a large bunch,
- peppercorns - 1 teaspoon,
- cloves - 6-8 pcs.
Fleshy red and yellow peppers are best for pickling. Peppers that are too thin-walled will not be as tasty. Fruits can be taken of any size, since it is still most convenient to cut them to put them in jars. This way the capacity of each jar of pickled pepper will be maximum.
Preparation:
1. Wash the peppers. Remove the stalk and cut out the core with seeds. It will be easier to do this if you cut the pepper in half lengthwise.
2. Cut the peppers into wide strips. Each half can be cut into 2 or three parts, depending on how large the pepper is.
3. Pour 600 ml of water into a large saucepan. Pour a glass of vinegar and vegetable oil there, add all the sugar and salt at once. Turn on the stove and let the future marinade boil.
4. Place pieces of pepper into the boiling marinade, wait until the liquid boils again and simmer the vegetables for 10 minutes under the lid, stirring constantly.
The bell pepper should soften a little, but not become completely cooked. Pickled peppers are very good with a little crunch.
5. Prepare jars for canning. Cans with a volume of 1 or 0.5 liters are suitable.
It is better to sterilize them in advance. To do this, you can heat them in the oven, boil them in a pan of water, hold them over steam, or put them in the microwave with water and let them boil.
To make bell peppers aromatic and slightly piquant for the winter, we place our “spices” at the bottom of sterilized jars. Place 3-4 cloves of garlic in each, cutting each in half, 1-2 sprigs of parsley, 2 bay leaves, 5 peppercorns and 1-2 cloves.
6. Now put the hot, freshly boiled pepper into the jars. Do this as tightly as possible and don't be afraid to scrunch or fold the pepper pieces. When you have laid out all the peppers, pour the marinade from the pan all the way to the edge of the jar. The pepper will continue to marinate in it.
7. Screw on the lids of the jars or roll them up with a machine. Turn the jars over onto the lid and wrap them in a thick towel until they cool completely.
In a few months, such peppers will become amazingly tasty and will be a great addition to your winter diet with vegetables. It will make an excellent side dish or even an appetizer for the holiday table.
It is best to store it in a cool place, such as a cellar or refrigerator.
Bell pepper for the winter in honey sauce - recipe with photo
Bell pepper for the winter with honey is a very simple, but at the same time delicious recipe. The peppers turn out sweetish, crispy with sourness. Very unusual because the honey will add its own unique flavor. In my opinion, honey goes very well with bell peppers; it simultaneously complements its sweetness and sets off the flavor nicely. Any spices with a strong taste are not added to this marinade, which leaves the honey the opportunity to reveal its taste and the taste of pepper. The recipe is very suitable for a variety of winter preparations.
For canning, I most often recommend taking jars that are not too large in volume, especially if your family is not too large and an open jar of pepper will have to sit in the refrigerator for a long time. Why risk your health once again, and feel sorry for the food. Agree, if you want more, you can always open two small jars. But it is impossible to preserve a large one back.
Also, when you cook something for the first time, make small quantities to experiment. After all, what one person likes may not be to the taste of another.
Having tested this recipe on myself, I try to make a couple of jars of pepper and honey.
To prepare you will need:
- bell pepper - 1 kg,
- honey - 4 tablespoons,
- vinegar 9% - 4 tablespoons,
- vegetable oil - 3 teaspoons,
- salt - 2 teaspoons,
- black peppercorns - 1 teaspoon,
- coriander seeds - 1 teaspoon.
Preparation:
1. Wash the bell pepper and cut it into two parts. Remove the core along with the stalk. Rinse off any remaining seeds.
2. Cut the pepper into smaller pieces. Cut each half lengthwise into 2 or 3 pieces. If the pepper is very thick, as in my case, you can even use 4. The main thing is to make pieces that will be convenient to eat later.
3. Pack the pepper pieces tightly into clean, sterilized jars. Fill them completely with pepper. Try not to close jars that are not full; they will not keep for long due to the large amount of air. It's best to prepare the remaining peppers differently, such as making a fresh salad out of them.
4. Now boil the kettle and pour boiling water over the peppers in the jars. Fill the jars to the very brim, cover them with sterilized lids and leave them like that for 10 minutes.
5. Now it's time to prepare the marinade. Take a small saucepan or ladle. Pour honey into the bottom, add salt, peppercorns and coriander seeds. Please note that sugar is not added, it is replaced by honey.
6. Drain the hot water from the jars of peppers directly into this saucepan; we will use this broth to prepare the marinade.
7. Bring the marinade to a boil and pour it back over the peppers in the jars.
8. After this, screw the lids on as tightly as possible. Check if they are leaking. Then turn the jars over and wrap them in a warm blanket or towel. In this form, the jars must cool before they can be stored.
This very tender and spicy marinated appetizer will definitely delight you on a long winter evening with its summer taste. Enjoy yourself and treat your loved ones.
Marinated bell peppers in oil, Caucasian style
Here's another original recipe. You know that sometimes spices and cooking methods can completely change the taste of a dish. This is one of those cases. The pepper turns out so aromatic and tasty that you won’t be able to pull it off by the ears.
The recipe is not at all complicated, and adding a lot of herbs and garlic only makes bell peppers tastier for the winter.
Bell pepper in tomato sauce
If we are looking for all sorts of delicious options for preparing bell peppers for the winter, then it’s simply a sin not to remember how wonderfully the tastes of peppers and tomatoes combine. Everyone’s favorite lecho is just from this category. But, if you want to cook not lecho, to which a wide variety of other vegetables are often added, but just sweet peppers in tomato juice, then this recipe is just right.
We will cover large pieces of pepper in tomato sauce, which will be our spicy winter snack.
To prepare bell pepper in tomato you will need:
- bell pepper - 5 kg,
- unsalted tomato juice - 3 liters,
- vegetable oil - 1 cup,
- salt - 2 tablespoons,
- sugar - 0.5 cups,
- vinegar 9% - 6 tablespoons,
- spices to taste (peppercorns and allspice, bay leaf, cloves, garlic).
Preparation:
1. Wash the bell pepper with cold water and remove the seeds and tail. Then, cut into large pieces. Half or quarter a pepper, depending on the size of the vegetable.
2. Pour the tomato juice into a large saucepan. Choose a container that will eventually fit all the bell peppers.
Add sugar, salt, spices and vinegar to tomato juice. This will be our tomato marinade. You can buy store-bought juice, or you can make it yourself from fresh tomatoes.
3. When the tomato juice boils, add vegetable oil to it, and then add all the bell peppers. Stir well and cook, stirring, for 15 minutes.
4. Place the hot, freshly boiled pepper in tomato juice very tightly into pre-sterilized jars. Fill with juice to the very edge and screw on the lids. The lids must also be sterile.
After this, turn the jars over and make sure the lids are not leaking. In this upside-down form, place the jars on the table and wrap them in a terry towel. Let them cool, after which you can remove the bell peppers and store them in a cool place for the winter.
It will be ready in a few weeks. Bon appetit!
Roasted bell peppers for the winter
You might think that we haven’t tried to do anything with pepper yet to preserve it deliciously. Well, for example, we haven’t fried it yet. And I must tell you, this is a big omission, because fried bell peppers for the winter simply need to close at least one jar for a tasty variety.
You know that when fried, the taste of pepper changes a little, and we will try to preserve it for the winter. And believe me, we will succeed, because the recipe is extremely simple to prepare. Even, probably, easier than standard marinating.
My mother once said that this is a recipe for the lazy. But for us this will mean that we won’t have to put in extra effort, and the quality of the tasty product will not deteriorate.
You will need:
- sweet bell pepper of any color (preferably not large) - 2.5 kg,
- garlic - 1 head,
- hot pepper - 1 small pod,
- vinegar 9% - 0.3 cups,
- sugar - 1 glass,
- salt - 1 heaped tablespoon,
- vegetable oil for frying.
Preparation:
1. Wash young small peppers. There is no need to clean it, because we would fry and preserve it entirely. They say this is the secret of its unique taste.
2. Pour oil into a frying pan and fry the peppers until golden brown. Don't forget to turn them over so they are browned on all sides. By the way, the oil will splash and shoot a lot, so cover with a lid or a special screen against oil splashes.
3. Sterilize the jar (or jars) with lids. Place the fried peppers in the prepared jar in layers, interspersed with finely chopped garlic.
A layer of pepper, a layer of garlic, a layer of pepper and so on.
4. Pour salt and sugar directly into the jar. I have one large three-liter jar. If you are canning in several jars, then divide the amount of salt and sugar (and later vinegar) by the number of jars that you have filled with pepper.
5. Now boil a kettle or pan of water. Fill the jar two-thirds full with boiling water, pour vinegar into the water, and then top up.
Salt, sugar and vinegar will mix themselves right in the jar and be evenly distributed over all the peppers. Especially after the time until the jar is stored until winter. Don't worry about this, this is a proven method.
6. Now you need to turn the jar over and wrap it in warm clothes in the standard way so that it cools slowly.
Here we have our simple method of preparing fried bell peppers for the winter. Try it and enjoy the cold winter.
Bell peppers stuffed with cabbage for the winter - video recipe
For this recipe, you will need to prepare a classic marinade, and leave the peppers whole so that each one can be stuffed with finely shredded cabbage and carrots. This is where you will have to calculate everything well, because if you take large bell peppers and containers, you will have to look for the appropriate one.
But I believe that you, like me, will succeed. See the detailed recipe and experiment in your kitchen.
Among all the summer fruit and vegetable variety, sweet bell pepper takes its rightful place. This place, frankly speaking, is an honorable one. Many vegetable snacks and salads for the winter cannot do without this bright, beautiful, tasty and very healthy vegetable. Bell pepper is good, both as part of numerous dishes and in splendid isolation. So, many housewives like to pickle sweet peppers for the winter. There are many recipes for pickled bell peppers; they are marinated in tomato juice, with honey, with hot pepper, along with cucumbers and zucchini. We offer a very simple and quick recipe for sweet and sour pickled sweet peppers in a vinegar marinade.
Taste Info Other blanks
Ingredients for seaming
- sweet bell pepper – 1.5 kg,
- water – 300 ml,
- vegetable oil – 1 cup,
- sugar – 0.5 cups,
- garlic – 5 cloves,
- vinegar – 200 ml,
- bay leaf – 3 pcs.,
- salt – 1 tbsp;
- peppercorns – 8-10 pcs.
How to prepare pickled sweet peppers for the winter
You can marinate both bell peppers of the same variety and different varieties in one jar. The same can be said about color: you can preserve a vegetable in one color (preferably red), or you can create a whole color palette. I prefer the second option, so for this recipe I collected different peppers.
Let's prepare the peppers. 
Remove the core with seeds from the vegetable and cut the fruit into small strips.
As for the size of the strips, we focus on making the pepper convenient to eat. 
For the marinade we will need: sugar, salt, vegetable oil (sunflower), vinegar, black peppercorns. You can add garlic, but it is not a required ingredient. 
Pour water into a bowl or pan, add vegetable oil, sugar and other ingredients. 
Let's put the pepper there too. Place on the fire and blanch the pepper for 5-6 minutes in boiling water. 
The pepper will wilt and take a more compact position in the bowl. 
Steam the jars and boil the lids. 
Place the bell peppers in jars and pour in the marinade that remains in the bowl. 
Cover the jars with lids and set them to sterilize in a water bath. To do this, you can use a capacious pan, the bottom of which is covered with a linen napkin. 
Sterilize half-liter jars in boiling water for 15 minutes, then roll up the lids with a key. Turn the jars over and leave them like this for 2-3 hours. 
This is the kind of pickled pepper we got, this dish is easy and simple to prepare, the peppers taste sweet and sour, pleasant. 
Teaser network
Recipe No. 2. Pickled sweet peppers for the winter “Traffic Light”
This funny name has a simple explanation: the recipe uses peppers of three “traffic light” colors, that is, red, yellow and green. Thanks to this, jars with ready-made salad look especially elegant. Of course, you can also take just plain fruits... But then this preparation for the winter will turn out to be the most ordinary in appearance. And from different peppers (and if you also use your imagination, and don’t just throw pieces of the vegetable into jars, but arrange them in colored layers) you will get a preservation that you won’t be ashamed to display at the most luxurious festive table. And besides, this winter salad is very tasty. Try it!
For 2 half liter jars:
- 500-700 g sweet peppers (about 20 pieces if the vegetables are small),
- 60 g sugar (a quarter cup or 6 level tablespoons),
- 60 g vinegar (9%)
- half a teaspoon of salt,
- 5 tablespoons vegetable oil,
- 150 ml cold water,
- 1 large bay leaf,
- 4 peas of allspice.
Recipe for pickled bell pepper step by step
So, first you need to wash the pepper, divide each vegetable into 4 parts (if the vegetables are large, you can do 6). You need to remove the seeds from each quarter. 
In a small saucepan, bring the marinade (water, salt, sugar, vinegar and vegetable oil) to a boil. In two approaches, add pepper to it and let it cook for no more than
4-5 minutes (so that it does not have time to soften too much and become porridge). 
Carefully transfer the pepper pieces into prepared sterile jars (place half a bay leaf and two allspice peas on the bottom of each). Pour hot marinade over everything. Roll up the lids, turn over and wrap overnight. 
That's all! Personally, I got exactly 2 jars from this recipe.
Immediately after I took the roll out from under the “fur coat,” my relatives looked and looked closely at the beautiful salad, but couldn’t resist - they opened one jar. What can I say - I immediately regretted that I had not prepared even more, since in fact the pickled pepper turned out to be very tasty.
Be sure to try this little vegetable work of art. You will not remain indifferent, and your family will be delighted!
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