Whole canned salad peppers with honey. Pickled peppers with honey

Advice: If you are worried about products without sterilization, follow the simplified procedure. To begin, pour boiling water over the jars, placing a metal spoon in each.

Sweet peppers with butter and garlic

Cooking time: 35 minutes

Number of servings: 16

Energy value

calorie content – 98.55 kcal;
proteins – 0.97 g;
fats – 6.27 g;
carbohydrates – 9.15 g.

Ingredients

sweet pepper – 2 kg;
honey – 200 g;
water – 0.5 l;
sunflower oil – 200 ml;
salt – 50 g;
vinegar – 60 g;
garlic – 4 cloves;
bay leaf – 2 pcs.;
hot chili- 2 pcs.

Step-by-step preparation

Wash the soda cans.
Put the water to boil. Peel the pepper and chop it. Boil in boiling water for 5-7 minutes. Remove with a slotted spoon.
Add salt, honey, oil and vinegar to the same pan. Throw pepper into it when the marinade boils. Cook for 4-5 minutes.
Place hot chili at the bottom of the seaming containers. Add bay leaves and garlic there. Take out Bell pepper from the pan and place in jars. Pour boiling marinade over. Screw the lids on the workpiece. Turn over and wrap until cool.

Advice: Recipes with honey can be varied by adding a spoonful of dried basil, a pinch of cinnamon or nutmeg.

Try this one original blank– this is a real yummy that you will never get tired of. It stores well room temperature. If desired, you can not cut the pepper, but cover it whole or select colorful vegetables to make the snack look even more attractive. Use our recipes and make sure that it is very easy to close honey peppers for the winter!

There are many options for this preparation: some prepare the simplest marinade, others add carrots, tomatoes or other vegetables to the peppers... And I discovered the recipe for myself bell pepper with honey for the winter. A friend told me about it, and at first I was skeptical about this combination. Seeing my wariness, my friend gave me a jar so that I could be convinced that this was an excellent preparation.

Having tried it, I immediately asked for the recipe: I really liked this bell pepper with honey for the winter. It is very simple in terms of preparation, but very interesting and bright if we talk about the taste of the finished preserve. Sweet, fragrant honey in the company of spices makes bell pepper simply magical! Both your family and guests will definitely love it - it’s great snack, which is suitable for any formal feast.

Ingredients:

3 kg bell pepper;
1.5 liters of water;
250 ml vegetable oil;
2 tablespoons salt;
125 ml 9% vinegar;
1 cup (250 ml) honey;
14-18 peas of allspice;
8 – 10 clove buds.

The weight of pepper removed from seeds and stalks is indicated. This quantity of ingredients yields approximately 4 liters of preserved food. The yield of the product is very approximate and depends on the size of the pepper pieces. If the peppers are small (Moldova type), they can be preserved whole by cutting off the tail. But much fewer of these peppers will fit in a jar.

How to cook bell peppers with honey for the winter:

For canning, choose thick-walled red and yellow peppers, regular in shape, not crushed or spoiled. We wash the peppers in running water and cut them in half lengthwise. We cut out the stalk, remove the seeds and partitions. Very large peppers cut in half again (you will get a quarter of the pepper).

Prepare the marinade. Pour water into a wide saucepan, vegetable oil, pour salt, add honey, peppercorns and cloves.

Place the pan on the heat and bring the marinade to a boil over high heat. Pour in vinegar and stir.

Add the prepared pepper, cover the pan with a lid and return to the heat.

Bring the marinade to a boil. Then carefully stir the peppers, reduce the heat and blanch for 3 minutes. During this time, carefully stir the peppers a couple more times so as not to damage them - they should warm up evenly during blanching and be saturated with the marinade.

Carefully place the finished peppers into pre-sterilized, wiped dry jars. We do not compact the peppers so as not to damage them.

Place the pan with the marinade on high heat, bring it to a boil again and pour in the peppers. Cover the jars with peppers with lids.

Line the bottom of a wide pan with a napkin, place jars of peppers and pour warm water, slightly short of the neck of the cans. Place the pan on the fire and bring the water in it to a boil over high heat. And, having slightly reduced the heat (so that there is no too rapid boiling), we sterilize: half-liter jars for 10 minutes, liter jars for 15-20 minutes.

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

Peppers with honey for the winter, pickled

pepper recipe with honey for the winter

Despite the fact that during pickling some vitamins from pepper disappear, we still get great pleasure from their taste and aroma. During the cold winter season, pickled peppers with honey go perfectly with other dishes!
The recipe is quite easy to prepare, canned food is perfectly stored in the pantry. whole year. If you like to make preparations in a slow cooker, recommendations for it will be given.

Ingredients:

sweet bell pepper (optional) different colors) - 3 kg;
garlic - 2 heads;
pepper sweet pea 6-8 pcs.;

For the marinade:

water - 1 liter;
coarse salt - 1 tbsp. l.;
sugar - 0.5 tbsp;
honey - 5 tbsp;
sunflower oil – 0.5 tbsp.;
vinegar 9% - 0.5 tbsp.

Cooking process:

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

We also put the peeled garlic here.

And there’s allspice, you can’t do without it – it’s a magical aromatic spice for all preparations.

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

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

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

We sterilize the jars in advance.

Place the processed peppers and garlic into jars.

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

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

Pepper in honey sauce is ready.

Bon appetit everyone!

Thanks to Ksenia for the recipe.

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

Ingredients:

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

For the marinade (1 liter)

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

Preparation

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

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

"Canned bell peppers with basil and honey"

Ingredients:

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

Preparation

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

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

"Pepper in honey marinade"

Ingredients:

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

For the honey marinade

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

Preparation

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

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

"Pepper in oil with honey"

Ingredients:

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

Preparation

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

“Honey pepper with herbs, carrots and garlic”

Ingredients:

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

Preparation

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

Video “Cooking delicious peppers in marinade for the winter”

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

This pickled pepper with honey for the winter will become your favorite preparation if you decide to cook it, and our step by step recipe with a photo will help you in this matter.

Pickled pepper is a universal product; it can “adapt” to the taste of any cold or hot salad without losing its bright originality.

In addition, honey pepper can cope with the “solo party”, becoming the only ingredient in an appetizing cool snack.

If you prepare the appetizer in the form of miniature “kebabs” on wooden skewers, then strips of pickled bell pepper can be twisted in the form of spiral snails, and its neighbors will be olives, pieces fried meat, boiled quail eggs.

Pickled peppers with honey for the winter

bell pepper - 2 kg,
vegetable oil - 200-220 ml,
honey - 4 tbsp. l.,
vinegar 9% - 120 ml,
water - 500 ml,
bay leaves- 5 pieces.,
black peas - 10 pcs.,
sweet peas - 6 pcs.

By mixing honey and vinegar you can get incredible taste marinade Sugar is not able to compete with honey, so interchange is not allowed. It is advisable to take buckwheat or coriander honey; these varieties have a “honey pungency”.

Cooking sequence

Bell peppers have a rich color palette, but honey marinade gravitates towards warm colors. You should prefer yellow or red varieties, since the mild sweetish taste is not associated with green vegetables. In a bowl with cold water lower the selected sweet pepper pods. For marinating in slices, only smooth peppers are suitable to create beautiful, uniform strips.

Each pepper pod is divided into two halves, and then each half is cut into three parts.

Measure out required amount sunflower oil and honey, pour into a saucepan.

Add bay leaves and pepper. Pour in water and vinegar.

The marinade is boiled for 1 minute, during which time it will become homogeneous. Then strips of bell pepper are dipped into the marinade.

Boil the pepper strips in the honey marinade for 10 minutes, stirring frequently.

Half-liter jars are the most suitable container for pickled peppers. Banks are sterilized in advance.

Catch all the pieces of pepper and put them in jars, leaving a little space for the marinade.

While the peppers are being transferred into jars, the marinade has time to cool, so it is brought to a boil again.

Each jar is filled with boiling marinade up to the shoulders. The jars are rolled up with sterilized lids and placed bottoms up. The dense pulp of bell pepper does not require 10 minutes of boiling for it to acquire a structure suitable for winter preparations. Therefore, rolled up jars must be “steamed” under a thick towel or blanket. Such wrapping in its properties approaches the effect of “passive sterilization”.

For cooled cans you need to find a suitable place in the cellar. Shelf life - 11-12 months.