Pickled peppers in jars. Canning with bay leaf. Preparation of preparations for the winter period

I love crunchy pickled bell peppers! I'm always looking to expand my culinary collection. interesting recipes its preparations. And today I offer you best recipes with a photo of pickled peppers for the winter - you'll lick your fingers!

Pickled sweet peppers without sterilization

Let's look at a simple recipe first. We preserve the peppers in oil - preferably homemade, unrefined.

Ingredients:

1 kg of processed pepper;
50 g salt;
1 liter of water;
150 ml vinegar (9%);
200 ml vegetable oil.

How to prepare:

We clean the sweet peppers from tails and seeds, wash them, and cut them into pieces.
Place the peppers in a saucepan, add water to cover (more than a liter). Add 2 tbsp. spoons of butter. Simmer covered for 5 minutes.
Remove the peppers with a slotted spoon and place in a colander. Pour 1 liter of liquid from the pan into a separate bowl, pour out the rest. Add the remaining oil, salt, and vinegar to this liter. Stirring, bring to a boil and turn off the heat.
Dip the pepper into the marinade, cover with a lid, and let it brew for 12 hours.
In the meantime, sterilize the jars and scald the plastic lids with boiling water.
Transfer the cooled one and ready pepper into jars, cover with lids. Store in the refrigerator.
Here is a simple recipe for sweet peppers, marinated for the winter, prepared without sterilization. You can also make rolls using it in a cold way - just dip the pepper in the almost cooled marinade and leave for a day.

Note: chopped peppers look very nice in a jar. different colors.

Whole pepper marinated with garlic and herbs

I really love and appreciate recipes with oil and garlic for pickled bell peppers for the winter. First, I’ll tell you how to cook whole peppers in liter jars.

Ingredients for one jar:

10-12 pcs. bell pepper;
4-5 pcs. garlic cloves;
50 ml vegetable oil;
1 PC. bay leaf;
4-5 pcs. allspice peas;
1 clove bud;
Parsley, thyme - to taste;
0.5 tbsp. spoons of salt;
3 tbsp. spoons of sugar;
5 tbsp. spoons of vinegar (9%).

How to prepare:

Cut off the tops of the peppers, remove the seeds, and wash them. Divide the garlic into cloves and cut into slices. Wash the greens and chop them.
Pour oil into a frying pan and fry the whole pepper, covering with a lid, until it becomes soft.
Place peppers, chopped garlic and herbs, cloves, allspice in layers in sterilized jars. Bay leaf. Add sugar, salt and vinegar.
Boil water in a kettle and pour it over the vegetables in the jar. Immediately roll up the lids.
Shake the jars and roll them on the table so that the salt and sugar dissolve. Let's turn it over and wrap it up. After cooling, transfer to a cool place.

Pepper in tomato sauce

And now I’ll share a recipe on how to make aromatic peppers in tomato sauce.

Ingredients (for 4 0.5 l jars):

1.5 kg of sweet pepper;
80 ml tomato sauce(any one you like);
250 ml water;
60 ml vegetable oil;
50 ml vinegar (9%);
15 g salt;
50 g sugar;
Bay leaf, black peppercorns - to taste.

How to prepare:

Wash the jars with soda and sterilize them over steam. Cook the lids in boiling water for 5 minutes.
We clean the peppers, remove the stems and seeds, wash them, and cut them into pieces.
Pour into the pan clean water, add vegetable oil, sugar, bay leaf, peppercorns, salt, vinegar. Add tomato sauce and stir.
Now let's pour it in Bell pepper. Heat to a boil, simmer covered for 10 minutes.
When hot, place the mixture into jars and screw on the lids. After steeping under a blanket, we transfer it to the cellar for storage.

Bell peppers marinated in oil

Consider a recipe for pickled peppers, cut into slices, cooked with butter and garlic.

Ingredients:

3 kg of bell pepper;
1/2 cup sugar:
50 g salt;
1/2 head of garlic;
250 ml vegetable oil;
250 ml vinegar (6%);
Parsley, dill - to taste.

How to prepare:

We sterilize jars and lids. Let's discuss them.
Process the pepper and cut it into slices. Peel the garlic, wash it and chop it into small cubes. Wash the greens, dry them, cut them.
Place the peppers in a saucepan and add oil. Add vinegar, sugar, salt. Simmer covered for 20 minutes after it boils.
Five minutes before readiness, add garlic and herbs.

Place the peppers in jars and roll them up metal lids. The workpiece is perfectly stored indoors.

Bell pepper for the winter

Canned peppers can be not only amazingly tasty, but also beautiful! Pay attention to the semi-sharp variety "bell" - it is also on festive table There's no shame in submitting. I offer a spicy version of the preparation with honey.

Ingredients for 1 liter jar:

10-12 pcs. bell peppers;
1 liter of water;
2-3 cloves of garlic;
1 tbsp. spoon of honey;
1 tbsp. spoon of sugar;
1 tbsp. spoon of salt;
2 tbsp. spoons of vinegar (9%);
Spices - to taste and desire (bay leaf, peppercorns, clove buds, dill, parsley, basil, currant leaves).

How to prepare:

Bell peppers look beautiful whole. Therefore, we will simply cut out the stalk with the seeds and wash it inside and out. We will not cut into pieces.
Place greens, currant leaves, and other spices to taste on the bottom of sterilized jars. Then fill the container with peppers up to their shoulders.
Boil water in a saucepan, add sugar, salt, honey. Pour the marinade over the vegetables in the jars and cover with clean lids for 5 minutes.
Pour the water back into the pan, boil again and pour the pepper into the jars. Leave for 10 minutes.
Pour the liquid into the pan again and add vinegar. And pour chopped garlic into the jars. For the third time, boil the marinade, pour it into jars and roll it up with a key.

Let's turn it over and wrap it in a warm blanket. Let's wait until it cools down. An amazing bittersweet snack is ready! You can store such preservation in the pantry.

Note: this version uses vinegar, but you can substitute vinegar. lemon juice in the same quantity. It will turn out even tastier and much healthier.

Pickled bell peppers in 15 minutes

As you can see, there are many finger-licking options for pickled peppers for the winter. Recipes with photos will also help you make a snack very quickly - literally in 15 minutes.

Ingredients:

500 g peeled bell pepper;
4 cloves of garlic;
3 tbsp. spoons of vegetable oil;
1 tbsp. spoon of salt;
4 tbsp. spoons of granulated sugar;
1 liter of water;
4 tbsp. spoons of vinegar (9%);
Parsley, dill - to taste;
1 PC. bay leaf;
5-6 pcs. black peppercorns.

How to prepare:

Fill jars and plastic lids with boiling water and leave to sterilize for a few minutes.
Place a bowl of water on the stove, pour sugar, salt, seasonings into it, and pour in vinegar.
In the meantime, cut the pepper: clean it from the insides, rinse it, cut it into several pieces lengthwise.
After the marinade boils, add pepper and simmer over low heat for 5 minutes. Turn off the heat and leave to brew for another five minutes.
During this time, chop the garlic and herbs. Throw them into a pan with pepper, add vegetable oil. Mix.

Let's put the pepper instant cooking into a jar and cover with a plastic lid. After cooling, put it in the refrigerator.

Recipe "Dungan"

Many people like it spicy Dungan pepper– fried, stewed, stuffed. Let's marinate it today! The appetizer is moderately hot, spicy, and perfectly complements various dishes.

Ingredients (for two 1 liter jars):

1 kg Dungan pepper (long green pods);
8 cloves of garlic;
1 liter of water;
250 ml vegetable oil;
4 tbsp. spoons of sugar;
1 tbsp. spoon of salt;
250 ml vinegar (9%);
10-15 pcs. black peppercorns;
1-2 pcs. bay leaf.

How to prepare:

Cut off the tops of the peppers, remove the seeds, and wash. Next, cut them in half lengthwise or leave them whole.
Peel the garlic, wash it, cut it into slices. Wash the bay leaf and let it dry.
We sterilize containers for preservation in any convenient way.
Bring the water in the pan to a boil. Add sugar, salt, bay leaf, black peppercorns, oil and vinegar. Then add half the total amount of garlic.
Reduce heat and add Dungan pepper. Simmer for five minutes.
Place the remaining garlic and spices (peppercorns, bay leaves) removed from the marinade using a slotted spoon at the bottom of the jars. Then fill the jar tightly with hot pepper. Pour in the hot marinade.

Seal with lids, turn over, wrap. After cooling, the fiery snack can be served or hidden for storage.

Jalapeño

Same suitable option for spicy lovers. Don't be careful with the spices... jalapeno pepper kept his useful material to the maximum.

Ingredients:

20 pcs. jalapeno pepper;
300 ml of clean water;
280 ml of vinegar (6%) – can be wine or apple;
5 tbsp. spoons of granulated sugar;
3 tbsp. spoons of salt;
3-4 cloves of garlic.

How to prepare:

Sterilize the jars over steam, cook the lids in boiling water for 5 minutes.
Cut off the tails of the peppers and remove the seeds. We wash the peppercorns and cut them into rings.
Peel the garlic and cut the cloves in half lengthwise.
Pour filtered water into the pan. Add sugar, salt, garlic, vinegar. Stir, bring to a boil and turn off.
Dip the pepper rings into the marinade and cover with a lid. Let it brew for 15 minutes.

Using a slotted spoon, transfer the peppercorns into jars, pour in the marinade and roll up the lids. Let cool upside down under a warm blanket.

Peppers in Armenian “Eat your mind”

And I dedicate this super recipe to exotic lovers. The name fully justifies itself: until you eat everything, you won’t calm down. Unrealistically delicious!

Ingredients:

1 kg of pepper (preferably long green);
3-4 cloves of garlic;
400 ml water;
100 ml vinegar (9%);
200 ml vegetable oil;
1 tbsp. spoon of salt;
2 tbsp. spoons of granulated sugar;
3-4 peas of allspice;
1 PC. bay leaf;
Dill greens - to taste.

How to prepare:

We sterilize jars. Scald the lids with boiling water.
Wash the peppers and cut them in half lengthwise. We wash the dill, bay leaf, and peeled garlic.
Heat water in a wide bowl. After boiling, add butter, sugar, peppercorns, salt, vinegar, bay leaf.
Reduce the heat and add some of the peppers to the pan so that they just cover the bottom. Simmer until soft (5-7 minutes), remove with a slotted spoon, and drain in a colander. Repeat the procedure until all the peppers are ready.
Place peppers, chopped garlic and dill in layers in jars.

Pour in marinade and close with lids. Store in the refrigerator after cooling. The Armenian pepper needs to sit for about a day - it will be even tastier!

Watch this video on how to cook pickled peppers.

As you can see, the recipes with photos of pickled peppers for the winter are very simple and easy to understand – you’ll lick your fingers. Cook and enjoy. Bon appetit!

To prepare pickled peppers for the winter without sterilization, you don’t need any secret knowledge and magic. Just remember the double pour method: you and I have already used it. For example, in Remember? With pepper everything is exactly the same, only the proportions of salt, sugar, vinegar and spices are slightly different. The preparation turns out amazing - not only that colorful peppers They look beautiful in a jar, they are also incredibly tasty, they harmonize perfectly with almost everything familiar dishes (mashed potatoes, fried potatoes, pilaf, buckwheat porridge) and are stored well. By the way, one housewife I know, who has long been proud of her cooking skills, claims that sweet peppers should be pickled only by cutting them into strips. But I don’t like it that way - I can preserve whole ones. Before putting it in a jar, I remove only the seeds and internal partitions.

Advice: if you decide to cut the pepper, roll it in small jars (0.5 liter capacity). But whole peppers can be sealed both in liter jars and in larger containers. Of course, three-liter bottles of pickled vegetables only make sense if you have big family. And the contents of a large open jar will be eaten quickly.

Ingredients

For 1 kilogram of sweet pepper:

50 ml table vinegar;
peppercorns to taste;
2 level tablespoons of sugar;
2 level tablespoons of salt;
how much water will go into the jars.

Preparation

To ensure that peeled peppers fit easily into jars, they need to be blanched. You may ask, how is this possible? How to blanch bell peppers?

Quite simple. Take a pan and fill it with water at the rate of 3 liters per kilogram of vegetables. Cut off the stalk of sweet peppers washed with running water, clean out the seeds with membranes, boil water in a saucepan and place the prepared peppers in boiling water. After a minute, remove them using a slotted spoon, but place them in cold water rather than on a plate.

Became soft peppers remove from the water in a colander. Let the liquid drain while you work on the jars. Wash, steam, and pour boiling water over the lids. Place blanched peppers tightly into jars prepared for preservation.

Boil in a kettle drinking water, fill containers with vegetables with it. Cover with lids and leave for 5 minutes. Then, using a special nozzle on the neck of each jar, drain the water into the pan. Add salt, sugar and peppercorns to taste. I usually put equal proportions of black and allspice. Bring the marinade to a boil, pour in vinegar. Pour the boiling marinade into the jars with sweet peppers, roll up the lids, and pour boiling water over them again before use. Turn the twisted jars over, wrap them in a warm blanket and leave them for a day.

Bell peppers marinated in this way have an amazing taste!

Pickled peppers are famous not only for their taste qualities, but also options for subsequent use in winter not only as cold snack. This vegetable is pickled whole, cut into strips or halves. The insides and seeds can be removed, but you can also leave them in. A tasty and special snack will diversify winter table and will add a pleasant touch of variety to the daily menu.

Pickled peppers are known not only for their taste, but also for their subsequent use in winter

There are recipes that allow you to prepare pickled peppers quickly, without unnecessary hassle and time costs.

To quickly prepare pickled sweet vegetables you will need:

half a kilogram of the main ingredient;
a small spoon of citric acid.

Peppers for this preparation should be taken juicy and ripe, without spoiled barrels and with intact integrity.

How to cook:

Wash the vegetables, remove the stem and seeds inside. The safety of the fruit is carefully preserved, so the seeds are removed carefully.
Carefully place the peppers into a container that has been pre-washed and heated over steam, filling it to the top.
Pour boiling water over the vegetable in the jar, cover with a lid and leave for a quarter of an hour.
Drain the liquid and bring to a boil again.
Fill the contents of the containers, introduce citric acid and immediately roll it up.

Canned simple peppers are used in winter to fill with meat or minced mushroom, and also simply cut into thin strips into a salad.

Pickled peppers: Grandma Emma's recipe (video)

Quick pickled pepper recipe

Quick marinating Bulgarian vegetable can be done by cutting it into halves or quarters.

For quick marinating for the winter juicy pepper Recipe ingredients you will need:

4 kilograms of the main ingredient;
200 grams of vinegar;
200 grams of sugar;
40 grams of salt;
spices according to preference.

You don’t have to worry about the safety of such peppers in the marinade.

In order to quickly marinate vegetables for winter snack, follow the sequence:

The vegetable is washed, the insides are removed, the stalk area is cut off, and chopped into halves or quarters, depending on the size of the vegetable.
The components of the marinade are introduced into a liter of liquid, a liter of oil is added there and sent to the fire. Boil for 5 minutes, add vinegar at the end.
Immediately after this, add the prepared halves and cook for 7 minutes after boiling.
Place the slices into clean and thoroughly steamed containers, trying not to pack the vegetable tightly. Fill with boiling brine and close immediately.

You don’t have to worry about the safety of such peppers in the marinade: they survive the winter well in any conditions.

Bell pepper marinated with oil

Canning sweets allspice with garlic and butter will not seem difficult even for young and novice housewives.

The main products for such a snack are:

one and a half kilograms of vegetables;
Chile;
6 garlic cloves;
20 grams of rock salt;
75 grams of granulated sugar;
75 grams of vinegar.

The finished dish has a special pleasant taste and a little spicy aroma

Preserving aromatic peppers begins with preparing the containers: they are thoroughly washed and steamed for several minutes.

How to cook:

The main ingredient is cleaned, the seeds and stalk are removed and chopped into cubes. The peeled garlic is crushed and the chili is cut into rings.
Salt, sugar, butter and the remaining ingredients are added to 350 grams of liquid. Stir and place on the fire, bring to a boil and cook for 3 minutes.
Add vegetable cubes and vinegar to the boiling brine and boil for 10 minutes.
Transfer the vegetable into sterile containers, fill it with hot brine and immediately roll it up.

The finished dish has a special pleasant taste and a slightly spicy aroma. It is served as a cold appetizer, as an ingredient salad dishes or an addition to hot dishes.

Fried pickled peppers

Considered a tasty snack bell pepper, pickled with whole fruits. Everyone will like its unforgettable taste, and besides, this dish turns out to be satisfying.

Salting is prepared from the following products:

kilogram of the main ingredient;
half a glass of vinegar;
30 grams of salt;
10 garlic cloves;
70 grams of clarified butter.

This snack can be sealed without sterilization.

The appetizer is prepared following the step-by-step steps:

The peppers are thoroughly washed and dried with a paper towel along with the stalk.
Fry whole fruits on both sides in oil until soft.
Salt is mixed with vinegar, each pepper is dipped in this mixture and immediately placed in sterile containers, sprinkled with chopped garlic.
Add a couple of spoons to each container refined oil and immediately roll it up.

This snack can be sealed without sterilization; it will keep well for a period of time. long winter. It is sent for storage in a pantry or cellar; this preservation will withstand the winter even if room temperature.

Canning sweet peppers without sterilization

You can make peppers without sterilization in pot using a different recipe. In this case, the vegetable is pickled in small long “boats”; it is especially tasty as a cold appetizer.

For the preparation you will need:

kilogram of pepper;
100 grams of refined oil;
100 grams of vinegar;
90 grams of sugar.

The dish is prepared quickly

Sequence of preparation of marinated snacks:

Vegetables are thoroughly washed, stems and seeds removed. Cut into quarters.
Pour oil, vinegar and sugar into a clean container, mix well and bring to a boil.
Add quarters and slices to the marinade, bring to a boil and cook for 10 minutes.
Place the quarters in pre-sterilized containers, lightly pricking each with a fork.
Filled jars are filled with boiling brine and immediately covered with lids.

TO New Year's table Such “boats” will become an indispensable addition. Their aesthetic and elegant appearance It will also allow you to use them to decorate other dishes.

Sweet snack vegetable

The salty and at the same time sweet pickled vegetable causes surprise and bewilderment among guests, since its taste is unusual and refined.

In order to make a winter snack, stock up on the following ingredients:

3 kilograms of pepper;
a glass of apple cider vinegar;
a glass of granulated sugar;
40 grams of salt.

Cooking gourmet snack following the sequence of actions:

Vegetables are thoroughly washed and dried with a paper towel, without disturbing the integrity of the fruit and preserving the stalks.
Blanch whole fruits in boiling water for three minutes, then remove with a slotted spoon and allow excess liquid to drain.
Place the fruits in sterile containers.
Add salt, sugar, butter to the liquid in which the peppers were cooked, mix and bring to a boil. Add vinegar.
Vegetables in jars are poured with hot brine, covered with lids and sent to sterilize in a water bath for a quarter of an hour.
Roll up and allow to cool naturally.

Prepare sweet marinade You can also use honey; it will add a special aroma and taste to the finished dish. After opening, the jar should be kept refrigerated to avoid spoilage of the finished product.

Pickled hot peppers (video)

You can pickle peppers for the winter different ways: Some people prefer salty vegetables, others will like sweet and sour ones. The available variations allow you to satisfy the taste preferences of even the most gourmet gourmets, A ready dish will diversify the winter table, add vitamins and remind you of the warm summer.

Bell pepper – 1 kg,
Water 2 - 3 liters,
Granulated sugar - 0.5 cups,
Salt (coarse) – 2 tbsp. spoons,
Vegetable oil (refined) – 0.5 cups,
Garlic 8 – 10 cloves,
Hot chili pepper - 1 piece,
Vinegar (essence 70%) – 1 tbsp. spoon,
Allspice peas 10 - 15 pieces,
Black peppercorns 10 - 20 pieces,
Black ground pepper according to taste and desire.

Cooking process:

Before you start preparing the peppers, take care of the container in which you will place the vegetables. Ideally this two liter jars, but maybe those who have one and a half liter jars, the pepper will also look beautiful in them. Rinse the jars thoroughly with baking soda or detergent for dishes. Then sterilize the jars in any way convenient for you: in the oven, slow cooker, or using a special ring over the pan.

Bell peppers should be washed and whole, strong fruits should be selected. Now arm yourself with a fork and prick each fruit in several places so that the marinade gets inside the pepper and makes it juicier.

Peel the garlic and cut it into thin slices. Wash the chili pepper and cut into thin slices. Place a few peas of black and allspice in each jar. Add a few slices of garlic and 2 - 3 slices each hot pepper.

Place the prepared bell pepper in a deep saucepan and pour it over cold water so that it completely covers it. Place on the fire and bring to a boil. Once the water boils, remove the pan from the heat. Using a fork, carefully remove the pepper from the water and place it in the jars; do not use much force, otherwise the pepper will burst. Fill the jar to the top, wait a little, after a while the pepper will all be compacted and then you can add a few more peppercorns to the jar.

Add salt to the water in which the pepper was boiled, granulated sugar, oil and bring to a boil. If desired, you can add ground black pepper for flavor. As soon as the marinade begins to boil, add a tablespoon vinegar essence, wait until it boils completely.

Pour the boiling marinade into the jars of peppers. Immediately cover with lids and roll with a canning key. Wrap the jars of pickled bell peppers in a warm blanket and leave them upside down until they cool completely. Then move it to a cool place, and in winter enjoy a delicious and savory snack!
In my opinion, this is one of the most simple recipes preparing bell peppers for the winter. By the way, you can try pickling hot pepper pods this way. I'll be glad if today's recipe will be useful to you! Good luck with your preparations and bon appetit!

Step-by-step preparation:

Pre-process the vegetables, peel, wash and dry. Cut the tails from the pepper and remove the seeds, and remove the husk from the onion and cut into slices.
Place the peppers in a large saucepan, add water and boil.
Pour 1 liter of water in which the peppers were blanched and boil. Add salt, sugar, marinade and bring to a boil again.
Place peppercorns, onion and cloves in sterilized jars. Place the peppercorns in dense rows to the very top of the container.
Pour boiling marinade over vegetables and add vinegar.
Roll up the containers with sterilized lids and turn them over reverse side, wrap in a warm blanket and leave until completely cool.
Store cooled jars in a cool place.

Adviсe:

If you are stuffing peppers, first soak them from the marinade in chilled boiled water.
If you use this recipe triple fill, then in winter the workpiece can be stored at room temperature. However, then the peppers will be softer and not particularly crunchy.

Marinade for sweet bell peppers

Along with pickled eggplants, cabbage, tomatoes, cucumbers, bell peppers occupy one of their worthy places. This is very delicious snack, which few people will refuse to use. There are many varieties of marinades for this vegetable, but we are sharing the most famous and popular among housewives.

Ingredients:

Bell pepper - 2 kg
Sugar - 100 g
Salt - 1.5 tbsp.
Vegetable oil - 100 g
Table vinegar 9% - 100 g
Water - 1 l
Hot pepper (optional) - 2 pcs.

Step-by-step preparation:

Wash the pepper, remove the stems and seeds and cut into 4-6 pieces.
Pour water into a saucepan and boil. Add sugar, salt, vinegar and vegetable oil.
Immediately add half of the prepared pepper. If you wish, you can add 1-2 pods of hot pepper. Boil and cook for 3-5 minutes.
From the marinade, transfer the peppers into 3 liter jar, and add the remaining pepper to the marinade and also boil for 3-5 minutes. Then add it to the same jar.
Pour the remaining marinade over the vegetables, roll up the lids and cool slowly, wrapped in a warm towel. Place the preparation in the refrigerator and in a couple of days the peppers will be ready and can be served.

Marinated sweet bell peppers with garlic

This recipe is good because the peppers can be peeled and cut in advance, for example, a day in advance, and stored in the refrigerator. Also when cooking this recipe Be prepared for a strong and pungent odor, especially during the first 2 hours of salamur boiling. But when you complete all the stages of cooking, an amazing result will await you.

Ingredients:

Red bell pepper - 10 kg
Table vinegar - 0.5 l
Vegetable oil - 0.5 l
Garlic - 250 g
Sugar - 400 g
Salt - 2 tbsp.

Step-by-step preparation:

Place peeled garlic, passed through a press, into a cauldron or thick-bottomed dish, pour in vinegar and oil, add sugar and salt. It is this mass that is called salamur.
Peel the bell pepper from seeds and stalks, cut into 4-6 pieces and throw into the salamur. Boil the ingredients for 5 minutes.
Then, place the peppers tightly to the very top in clean, sterilized, dry and warm jars and fill with boiling brine.
Seal the jar with lids and leave to cool, covered with a blanket.

How to pickle bell peppers for the winter?

This recipe for preparing pepper requires minimal costs and available products. At the same time, by consuming the product in winter, you can get the vitamins your body needs. For this recipe, it is advisable to use bell peppers of different colors. Because by combining layers of vegetables when placing them in jars, the snack will look very original.

Ingredients:

Bell pepper - 5 kg
Hot pepper - 5-7 pcs.
Water - 0.5 l
Vegetable oil - 200 g
Acetic acid 9% - 200 g
Garlic - 3 heads
Parsley - bunch
Sugar - 200 g
Salt - 3 tbsp.

Step-by-step preparation:

Pour water into a saucepan, add oil, vinegar, sugar, salt and bring everything to a boil.
Peel the peppers (bitter and sweet) from seeds and stalks, wash and dry.
Dip the prepared peppers into the boiling marinade and soak them for 7-8 minutes. If desired, vegetables can be cut into pieces.
Place the boiled peppers in sterilized jars, layering them with finely chopped garlic and chopped parsley. Roll up the workpiece with lids and leave under a warm blanket until it cools completely.

Quick recipe for pickled sweet bell peppers

Along with quick recipes pickling cabbage, cucumbers, tomatoes and other joys of summer, bell peppers will deservedly take their place of honor. Spicy pepper on a quick fix, marinated in just a day, with a garlic aroma, is no different from prepared for the winter. It's not too soft, but has a slight crunch.

Ingredients:

Sweet bell pepper - 2 kg
Vegetable oil - 100 ml
Salt - 100 g
Hot pepper - 1 pod
Sugar - 1.5 tbsp.
Water - 1 l
Table vinegar 9% - 100 ml

Step-by-step preparation:

Remove stems, seeds and excess items from the peppers. Cut into several not very small pieces, depending on the original size of the fruit.
To prepare the marinade, boil water. Add sugar and salt, add oil and vinegar. Put hot pepper there too.
Next, add the prepared sweet pepper and bring the ingredients to a boil. Cook for no more than 5 minutes.
Choose a convenient container for marinating and place the boiled peppers in it. Pour marinade over them, let cool and put in the refrigerator.
After a day, the pepper will be marinated and you can taste it, and after two days it will be absolutely ready.