Delicious and aromatic pickled sweet bell pepper- an excellent choice for preparations for the winter. Try it with butter, garlic, spices.
Today I propose to make delicious marinated bell peppers in pieces instant cooking.
the preparation is good in itself as a cold marinated appetizer, but its huge advantage is that there are no extra ingredients and we marinate without sterilization, which means that everything takes a minimum of time. Therefore, if you have a lot of pepper and little time, then I suggest you try rolling up sweet bell peppers in a marinade for the winter. A simple, step-by-step recipe with photos is at your service. Let's try to prepare pickled peppers for the winter?!
- sweet pepper - 3 kilograms;
- sugar - 1 glass;
- salt - 1 heaped tablespoon;
- vinegar 6% - 1 glass;
- vegetable oil - 1 cup;
- peppercorns;
- bay leaf - 3 pieces;
- water - 1 liter.
First, we need to wash the pepper well and clear it of the seeds inside and cut it into pieces according to the height of the fruit. The slices can be of any width. The size of the pieces I made can be seen in the photo.
Of course, you can skip cutting and roll up the whole peppers, but it’s more convenient to work with small slices. Try closing it this way and that way, and then decide which is more convenient for you.
Now take a larger pan and pour water into it. You need to add everything for the marinade to the water, that is, salt, sugar, vinegar, vegetable oil, bay leaf, peppercorns.
While the marinade is boiling, you need to think about sterilizing the jars.
If there are not many of them, then I usually process them in the microwave. As for me, it’s quick and convenient, no extra pots or kettles. Just fill a clean jar with water, about half full, and microwave for 10 minutes at maximum power.
The marinade has boiled. We take approximately ⅓ of our pepper and put it in the marinade. You need to boil for 3-5 minutes and that’s it.
Place the processed pepper tightly in a jar and fill it with marinade up to the shoulders. We carry out this procedure until the pepper or marinade runs out.
Filled jars just need to be rolled up with clean lids and wrapped until cool. This product should be stored in a cool place.
Recipe 2: pickled sweet peppers for the winter
Very good recipe! In winter, delicious pickled sweet peppers will become both a snack and a component of vegetable or meat stew, and a side dish for meat or fish. In a word, if only there was pepper, there would be a use for it.
- 3 kg pepper
for the marinade:
- 1 cup of sugar
- 2 tbsp. spoons of salt
- 1 cup quality vegetable oil
- 1 glass 3% table vinegar(or a third of a glass of 9%)
- 1-1.2 liters of water
- 3-4 peas of allspice
- 4-5 black peppercorns
- 2-3 bay leaves
- 2-3 cloves (optional)
We will prepare the jars and lids in advance. Clean and dry, they stand next to the stove. Place water for the marinade on the burner and add all its ingredients.
We thoroughly wash the sweet peppers - it is better to use red and orange or yellow ones for pickling - divide each one in half, remove the stalks and seeds.
Depending on the size, cut into 4-6-8 pieces or just into strips.
We arm ourselves with a slotted spoon, drop the pepper slices in portions into the boiling marinade, blanch (cook) for 1-2 minutes and lay in - tightly! - straight to the banks. Cover the jar with a lid after each serving and, of course, when it is full.
Taste the marinade to see if you need to add salt. Don't forget to remove the bay leaf, cloves and peppercorns. Pour the boiling marinade over the peppers in the jars and immediately roll them up. Turn it over and let it cool. Sweet peppers prepared in this way can be stored for a long time. 3 kg of sweet pepper is approximately 3 liter jars or 4 jars of 750-800 ml each.
Recipe 3: how to pickle sweet peppers for the winter (with photo)
Pickled sweet peppers for the winter - very light and tasty vegetable snack, which can easily complement any menu. Those people who have to diligently watch their figure will be especially happy with this pepper. The thing is that the dish we offer is low-fat and low-calorie. Well, for lovers of baked meat, pickled vegetables with garlic will generally be a joy; in addition to this pepper, even the driest meat will turn out incredibly juicy and appetizing. Also, using this preservation it is very easy to prepare delicious quick salad with cabbage and butter, which can easily be served even at the holiday table.
To make the appetizer we offer brighter and more colorful, we recommend marinating sweet pepper several colors at once. Even if you only use red and Green pepper, the workpiece will still come out very beautiful and attractive in appearance. However, for contrast, it doesn’t hurt to use yellow pepper too!
Using this simple recipe with step by step photos, you can preserve whole peppers at home. You can also supplement it with cucumbers, onions, or other suitable vegetables. The main thing is that you can prepare all these preparations for the winter without sterilization, which often takes a lot of time!
So, let's start cooking!
- sweet bell pepper – 1 kg
- water - 200 ml
- vegetable oil - 80 ml
- vinegar 9% – 80 ml
- sugar - 80 gr
- honey - 1 tbsp. with a slide
- salt - ½ tbsp.
- garlic - 5 cloves
- bay leaf - to taste
- black peppercorns - to taste
First of all, stock up on the freshest and highest quality sweet peppers. Advice! To make the pepper appetizer not only tasty, but also very attractive in appearance, we recommend using several colors of pepper for its preparation.
Prepare all the spices, as well as water, vinegar, vegetable oil and honey. Note! Honey in in this case It is advisable to use only bee honey, since it is this type of honey that has truly beneficial medicinal properties.
Now combine all the previously prepared ingredients in one container so that you can use them to make delicious marinade. Don’t forget to add garlic squeezed through a press to the resulting mixture.
Next, bring the marinade to a boil, then place the chopped sweet pepper in it. Cook the vegetables for ten minutes, stirring constantly. At first it may seem to you that there is not enough marinade for so many vegetables, but this is only at first. During the cooking process, the pepper will give its own juice, which, believe me, will be enough for such a volume of pepper.
There is no need to boil the pepper until softened; even after cooking, it should remain dense and elastic. Place the semi-finished pepper in sterile jars, then pour the hot marinade over it. Close the filled jars tightly with lids and place them upside down in a convenient place to cool. Don't forget to cover the preserves with a warm blanket.
Delicious pickled sweet peppers with honey are ready for the winter. You can store it in any suitable place.
Recipe 4: pickled sweet peppers with oil and garlic
Bell peppers marinated in oil with garlic and herbs will become best addition for any dinner in winter period. Well, how can you do without pickled vegetables in cold weather! For example, I always want to uncork a delicious marinated preparation as a side dish for meat or fish, which will delight not only with its taste, but also with its summer aroma.
For today's preparation we will use sweet bell peppers of different colors. It is better to choose a different color so that the pepper looks more elegant in a jar. How can you resist here when the preparation smells simply magical, and the colors of the pepper are pleasing to the eyes. I love bell peppers not only fresh, but also pickled, so at the market in the summer I immediately buy a couple of extra kilos so that when I get home I can roll them into jars.
- 1 kg sweet bell pepper,
- 1 bunch of dill,
- 2 heads of garlic,
- 150 grams of vegetable oil,
- 50 grams of granulated sugar,
- 150 grams of vinegar,
- 1 tables. l. salt.
I clean and wash the bell peppers so that in winter the seeds do not interfere with the meal. I cut the prepared peppers into slices.
I boil water and add sweet peppers to the boiling water. You can blanch in boiling water for 3-4 minutes or turn off the heat and let the peppers sit in hot water 7-8 minutes. With these procedures, the pepper will become softer and it will be easier to put it in jars for canning.
Peel all the garlic and cut the cloves into thin slices.
Chop the dill with a knife. Fresh herbs goes perfectly with pepper.
Place some of the pepper in a jar so that all the colors alternate.
Also place garlic and dill between the peppers. Learn how to make a colorful and at the same time delicious mosaic. Fill the jar to the top, alternating all the vegetables.
Boil butter with sugar and salt, then pour in vinegar and remove from heat.
Pour hot marinade over bell peppers in jars. Since we blanched the pepper, there is no need to further sterilize the workpiece.
Immediately roll up and let the jars cool under a warm blanket.
Recipe 5: pickled peppers with garlic for the winter
Sweet, juicy and very aromatic pickled peppers with garlic for the winter, prepared according to simple recipe, will become best snack in your family menu. Rolled into slices, it retains its shape and is quite soft. The spicy twist looks very appetizing, thanks to the fact that the colors remain bright and saturated. This preservation is not only a complete snack, but can also be used as an additive to borscht or vegetable stew, and a few slices placed on a layer of pizza will give it an original taste.
- 5 kg sweet peppers,
- 3 heads of garlic,
- 1 tbsp. vinegar,
- 2 tbsp. vegetable oil,
- 1 tbsp. granulated sugar,
- 1 tbsp. water,
- 3 tbsp. salt,
- a few peas of black and allspice.
To make sweet peppers with garlic in oil look beautiful and bright on the table in winter, choose vegetables for canning different colors. We wash the peppers and remove the tails, as if pushing them inside. Then they are easily removed, and right away with the core. But to completely clean out the stuck seeds, cut them in half and rinse them under the tap. Then we divide the halves into several more parts to make slices.
Peel the garlic. Large cloves can be cut into pieces. Pour some water into a saucepan. As soon as it boils, add the peppers and blanch for 3-4 minutes. Then take out the vegetables and leave to cool on a plate.
IN enamel dishes mix all the other ingredients except the peppercorns - this will be the marinade. Bring to a boil. Dip the peppers there for 3-5 minutes.
Then we catch them with a regular spoon or slotted spoon. Then add garlic to the marinade. And let it boil for about 3 minutes. It may seem that the liquid is uneven - this is due to the combination of water and oil, layers are formed.
Now we catch 2-3 cloves of garlic and put them on the bottom of a sterilized jar.
We fill the rest of the space with vegetable slices, making sure that peppers of different colors get into one jar.
Pour in the still hot marinade, turning the jar slightly so that the liquid gets into all the gaps. Bell pepper roll them up in oil and garlic for the winter with a key or screw them on with special lids.
To increase the cooling time, wrap the preserved food in a blanket or wrap it in a towel.
Tips: Hot marinade may crack the glass. To prevent this from happening, insert a knife blade between the table and the bottom of the jar.
Bon appetit.
Recipe 6: pickled sweet peppers with honey (step by step)
When it comes to bell peppers, I can't resist them. I eat it fresh and canned. Preserving this vegetable is a rewarding task; in preparations it reveals its aroma even more. Sweet peppers marinated with honey for the winter are one of my favorite recipes.
If you buy in winter fresh pepper Because of the high price, not everyone can, but everyone can afford to stock up on canned food for the season. True, you will have to make some effort, but such a colorful, bright preparation is so tasty!
I always take sweet peppers in different shades: from yellow to red. This way the workpiece will look bright and attract attention.
- sweet bell pepper – 500 g
- honey (forbs) – 100 g
- sunflower oil – 100 g
- table vinegar 9% - 50 g
- coarse table salt – 20 g
- granulated sugar– 10 g
- water – 700 g.
I cut the peppers into halves and quarters to make it convenient to put in jars.
I cook the marinade from water with the addition of salt and granulated sugar. After boiling I keep it on low heat no more than 3-4 minutes.
Then I pour sunflower oil into the marinade.
I add pepper slices and start blanching. This lasts 5-7 minutes. The peppers become softer on top, but the inside is still crispy and juicy.
I take the vegetable pieces out of the marinade and carefully transfer them into sterilized glass jars.
I use the remaining liquid to pour over the pepper. I also add vinegar to the jar.
I don’t forget about the place for honey, which I pour into the jar last.
I set the workpiece to sterilize for 15 minutes. Initially, the water in the dish should be warm so that the glass jar does not react to the temperature difference and burst.
I seal the finished product tightly with lids.
I put the cooled jars in the pantry, where they will remain all winter. At any appropriate moment I open it and enjoy the taste and smell of wonderful peppers.
Recipe 7, step by step: bell pepper with honey and vinegar
Bright and colorful bell pepper will become great snack or vegetable salad before serving the main course or as an addition to it. It will take you 15 minutes to prepare this aromatic aperitif, the smell of which will spread throughout the house and call all your family to the table. However, in addition to color and aroma, the bell pepper appetizer also has an unforgettable sweet taste, which is given to it by fragrant honey. This is why instant marinated bell peppers with honey are so popular!
- 4-5 bell peppers of different colors
- 3-4 bay leaves
- 1 tsp. salt
- 2 tsp. honey
- 1 tsp. 9% vinegar
- 1 -1.5 tbsp. l. vegetable oil
- greens to taste
We clean the bell pepper by cutting off the cap and tail and cutting out the seeds inside the pepper. Let's wash it in water. Cut each peeled pepper into wide ribbons and place them in a bowl. By the way, for pickling, be sure to choose meaty varieties of this vegetable - they are more fragrant.
Place the chopped peppers in a saucepan or saucepan and pour hot water. Add salt and bay leaves. Place the container on the stove and bring its contents to a boil. Boil the pepper ribbons for 10 minutes.
At this time we will prepare honey dressing. Grind the washed parsley or dill into a bowl. Add honey, vinegar and vegetable oil. Grind thoroughly so that the honey is completely dissolved in the dressing.
Using a slotted spoon, remove the boiled pepper ribbons from the pan and transfer them to a container. Add the prepared dressing there too. Gently mix everything together and let cool for 5 minutes. This time is quite enough for the cutting of pepper to absorb honey aroma and was enveloped in dressing.
Serve marinated bell peppers with instant honey immediately while they are still warm. But even when cold, this snack is extremely tasty; it can be prepared in advance and stored in the cold for about a day.
Recipe 8: pickled sweet bell peppers
- Bell pepper – 2 kilograms
- Sugar – 100 grams
- Salt – 1.5 tablespoons
- Vegetable oil – 100 grams
- Vinegar 9% – 100 grams
- Water – 1 liter
- Hot pepper (optional) – 2 pieces
Wash two kilograms of bell peppers, remove the stems and seeds and cut each pepper into 4-6 pieces.
Pour 1 liter of water into a saucepan, bring to a boil, add 100 grams of sugar, 1.5 tablespoons of salt, 100 grams of 9% vinegar and 100 grams of vegetable oil. Add half of the prepared pepper. If desired, you can add 1-2 hot peppers. Bring to a boil and cook for 3-5 minutes.
Transfer the peppers from the marinade into 3 liter jar. Add the remaining pepper to the marinade, cook for 3-5 minutes, and add to the jar.
Pour in the remaining marinade, let cool and put in the refrigerator. After 2-3 days, the finished pickled peppers can be served with fresh bread as an appetizer for meat or fish.
– this is a favorite pastime for housewives who are fans of salads, lecho and other preparations made from sweet peppers. Various dishes This vegetable is not only tasty, but also healthy. There are many different recipes, for example, you can cook vegetables fried or in tomato sauce.
Recipe for canned sweet peppers for the winter
This appetizer can be used as an addition to any side dish or as an independent dish, and it can also be included in winter salad. For preservation you need to take juicy, thick-walled fruits. From the presented quantity of products, 5-6 liter jars are obtained.
Composition of products for preparation: 4.5 kg of fruits and 30 peas of allspice, 6 pcs. laurel, cloves and garlic. For the marinade you will need: 1.7 liters of water, 50 g of vinegar, 45 g of salt and 75 g of granulated sugar.
Cooking steps:
- We clean the washed vegetables from seeds and stalks, and then cut them into pieces. We prepare jars and lids: wash and sterilize them;
- Fill the pan with water and add all the ingredients for the marinade. Place the container on the fire and drop the chopped bell peppers into the boiling marinade in portions. Blanch for 5 minutes.
- Place spices and a clove of garlic on the bottom of the prepared bottles;
- Using a slotted spoon, arrange the blanched vegetables, pour in the boiling marinade and roll up. Turn the containers upside down, cover with a blanket and let cool for 12 hours. The bottles can be stored at room temperature.
Recipe for roasted whole canned peppers for the winter
This recipe is very simple because it does not require preparing a marinade or sterilizing the prepared product. Such original snack is a great addition for a winter dinner, and it will also be ideal as independent dish. Product yield: 3 half-liter jars.
Product composition: 1.4 kg of bell pepper, a bunch of dill, a couple of cloves of garlic, 35 g of salt, 60 g of sugar, 15 g of vinegar, water and sunflower oil to taste.
Cooking diagram:
- Wash and dry each vegetable with a towel, leaving the tails. Place a frying pan on the fire, pour oil and lay out the whole fruits so that they do not interfere with each other, ensuring good frying. Fry on both sides until golden brown;
- Wash the dill, dry with a paper towel and chop. Peel and cut the garlic;
- put into prepared containers roasted peppers layers, sprinkling with dill and garlic. Add 1 teaspoon of salt and vinegar and 2 teaspoons of granulated sugar to half-liter jars. Then pour boiling water into the jars and screw them on with sterile lids, turn them over and let them cool completely.
Recipe for canned peppers for stuffing for the winter
Considering the shape of this vegetable, it can be used as a “cup”, filling various fillings both vegetable and meat. Reserves canned pepper They are perfectly stored both in basements and in city apartments. The set of products is designed for a 3-liter jar.
To prepare fruits for stuffing, you will need: 10-15 pcs. sweet pepper (depending on size), 60 g coarse salt, 35 g granulated sugar and 55 g vinegar 9%.
We will prepare it like this:
- Wash the fruits and remove the stalk along with the seeds, cutting it out in a circle. Prepare the container and lid (wash and sterilize). We fill the container with vegetables, placing them one inside the other so that more can fit;
- Fill the container with boiling water, cover with a lid and let sit for half an hour. Pour the water into a saucepan, add salt and granulated sugar and place on the stove. Boil the marinade for a couple of minutes and add vinegar;
- You need to pour boiling marinade into the contents of the container, cover with a lid and roll up. Then turn it over and wrap it in something warm until it cools completely. That's all, another recipe for the winter is ready. We send the peppers for storage, at room temperature.
Recipe for canned whole peppers for the winter in oil and honey
Another way to cook delicious dish, which cold winter will remind you of hot summer.
Product set: 3.5 kg pepper, 550 ml water, 250 ml sunflower oil, 4.5 tbsp. spoons of honey, 2.5 tbsp. spoons of granulated sugar and salt, 150 ml of vinegar 9%, 9 laurel leaves, 6 pcs. fragrant and 12 pcs. black pepper, and another 6 cloves.
We will prepare it like this:
- We cut the washed vegetables and remove the seeds along with the stalk. Slice in large pieces and place in a large saucepan. Add honey, granulated sugar, salt, oil, water and mix everything well.
- Place the pan on medium heat and constantly stir the vegetables with a wooden spatula so that they heat evenly and do not burn. After a while, the fruits are thoroughly saturated with marinade. Boil everything for 6 minutes and then add vinegar.
- Place the hot pickled peppers along with the liquid into prepared sterile jars and seal. Turn the lids down and wrap them up to cool slowly. Store peppers preserved in honey in a cool place.
Recipe for canned bell peppers in tomatoes for the winter
A vegetable prepared in this way is perfect as a side dish for fish and meat, but it will also be good as a salad or appetizer. Canning sweet peppers is quick and easy.
For cooking you will need the following products: 1.7 kg of pepper, 1.4 liters of freshly squeezed tomato juice, a head of garlic, 80 ml of refined vegetable oil, 35 g of salt, 100 g of sugar and vinegar (preferably apple). You can add various spices, depending on who you like, this could be celery root, parsley, bay, cloves, dill and parsley, basil, etc.
Cooking method:
- Wash the fruits, peel and cut into strips, and peel the garlic and cut into slices. Pour into the pan tomato juice, add oil, vinegar, half the salt and sugar. Add the remaining ingredients at the end of cooking after taking the sample;
- Place the container with the juice on the stove, boil for a couple of minutes, and add the chopped vegetables. Grind the roots and add to the boiling juice. Add the greens and bay at the end of cooking. Boil everything for 10 minutes;
- Fill the prepared jars (washed and sterilized) to the top with the boiling mass, immediately seal, turn over and wrap well. When the peppers preserved in this way have cooled, we take the container out for storage in a dark place.
Recipe for sweet peppers marinated with garlic
This is very original recipe preparing this vegetable for the winter. The taste is unusual, since garlic and sugar are combined in one jar.
Sweet bell peppers are great for storing for the winter. Peppers can be preserved either on their own or combined with other vegetables - zucchini, cucumbers, tomatoes, and also pickled. The pepper can be stuffed before marinating, or you can bake it and make lecho. Preserving peppers is a fairly simple process that will keep your family happy all winter long. Pepper acts as a side dish for fish in winter, meat dishes or served as an independent snack. So, canning peppers - the best recipes.
Canning bell peppers for stuffing
Components:- 3000 grams of red sweet bell pepper;
- 1000 ml water;
- 2 tbsp. salt;
- 2 tbsp. Sahara;
- 2 tbsp. vinegar;
- 5 black peppercorns.
Pickled peppers, canned for the winter
Components:- 4000 g bell pepper;
- 1000 ml water; 200 g 9% vinegar; 200 g sugar; 200 g sunflower oil; 2 tbsp. salt; 2 bay leaves; 6 black peppercorns; 2 cloves; 2 allspice peas.
Peppers canned in oil and honey
Components:- 3000 g sweet red pepper; 500 ml water; 200 g sunflower oil; 4 tbsp. honey; 2 tbsp. sugar; 2 tbsp. salt; 110-120 ml 9% vinegar; 5-8 pcs bay leaves; 5 allspice peas; 10 black pepper peas; 5 cloves.
Canned green tomatoes and peppers
Components:- 5000 g bell pepper; 5000 g green tomatoes; 300 g garlic; 1000 g onion;
- 2 stacks vinegar; 2 cups. vegetable oil; 2 cups. sugar; 2 tbsp. salt.
Canning sweet peppers: Bell peppers in tomato with vegetables
Components:- 1000 g sweet pepper; 2500 g red tomatoes; 250 g carrots; 5-6 teeth. garlic; 10 sprigs of dill and parsley; 2 tbsp. 9% vinegar; 2 tbsp. sugar; 2 tbsp. salt; 150 g vegetable oil.
How to cook pickled bell peppers for the winter: video
How to make a delicious bell pepper roll at home? We offer you a simple recipe that every housewife can make at home.
A simple recipe for making pickled bell peppers for the winter
The champion in vitamin C content and a powerful antioxidant is bell pepper. And, if the first quality in preparations for the winter decreases somewhat, then the second characteristic remains unchanged. Calorie content of this useful product is 28 kcal, so it can be considered dietary.
The most delicious sweet pepper for the winter - photo recipe for preparation in sweet filling step by step
Let's prepare pickled peppers in honey sauce for the winter. Yes, yes, don’t be surprised, it’s in the honey room! And it's very tasty, believe me!
Red, orange or yellow fruits are best for canning. You must definitely choose honey that is very fragrant, then it will unique taste and smell. And the triple filling method will help to store the workpiece all winter without additional sterilization.
Cooking time: 1 hour 20 minutes
Quantity: 2 servings
Ingredients
- Sweet pepper: 780 g
- Honey: 2.5 tbsp. l.
- Vinegar 9%: 2 tbsp. l.
- Salt: 1 tsp.
- Vegetable oil: 1 tsp.
- Water: 500 ml
- Ground paprika: 0.5 tsp
- Black peppercorns: 8 pcs.
- Garlic: 4 cloves
- bay leaf: 2 pcs.
Cooking instructions
Honey “Allspice” is ready! Cool the preserved food and put it in a cool place. The main ingredient will marinate well and become saturated with aromas after a month.
A simple recipe for pickled sweet peppers for the winter
This preparation is good because it is prepared quickly and without any fuss, and most importantly, without pasteurization. At the same time, it can be stored in apartment conditions outside the refrigerator or cellar.
It is better to take peppers with thick walls and different colors so that the appetizer turns out not only tasty, but also beautiful.
Product layout is designed for 6 liters:
- sweet pepper (without seeds and stalks) – 6 kg;
- water – 2 l;
- sugar – 600 g;
- vegetable oil – 400 ml;
- table vinegar – 250 ml;
- salt – 5-6 dess. l;
- bay leaf – 5-6 pcs.;
- pepper sweet pea– 15-20 pcs.
In the finished product energy value will be 60 kcal per 100 g. So:
- First, we sterilize the jars. You can do this either in the oven or in the microwave. In the first case, the process will take 12 minutes at a temperature of 170 degrees, in the second case - 3-5 at a power of 800 W. First wash the container with soda, rinse it and add 1-2 cm of water. Keep it in the microwave until 2 minutes have passed after boiling. We drain the remaining water and turn the containers upside down on a clean towel. Metal lids boil separately and dry well.
- We chop the Bulgarian fruits randomly, but rather coarsely, removing the stalks with seeds and white veins.
- Now mix all the other ingredients in a large saucepan (you can add coriander or cloves). Stirring, let it boil.
- Dip the chopped pepper into the marinade and boil it over medium heat for 4-6 minutes. If there are a lot of vegetables, you can do this in several steps, since the entire amount is unlikely to fit at once.
- We pack the finished pepper into jars, filling them 3/4 full, trying not to waste the marinade if not all the raw materials are cooked.
- Add the remaining brine to the filled containers until full, immediately roll them up, turn them over and keep them in a blanket until they cool completely.
Beautiful pickled peppers are suitable as a side dish for meat, chicken, fish, and also as an independent snack.
Variation of preparation in tomato
This snack will serve great addition both winter and summer diets. The sauce can be made from tomato paste, juice or fresh tomatoes. To prepare you need to take:
- red and yellow pepper– 1.4 kg;
- sweet peas – 6-7 pcs.;
- unsalted tomato juice – 700 ml;
- sugar – 40-45 g;
- table vinegar – 2 tsp. l.;
- salt – 2 dec. l.
The fruits should be prepared as in the previous version. Then:
- Add all the ingredients except the main one to the tomato and bring to a boil.
- Dip the chopped pepper into the resulting sauce, boil for 1-2 minutes and place in jars.
- Sterilize: half-liter for 10 minutes, liter for 15.
- Roll up the boiled lids.
This snack option is good both cold and hot.
Bell pepper for the winter in oil
- medium-sized strong fruits – 2 kg;
- water – 2 l;
- oil – 1 tbsp.;
- granulated sugar – 0.5 tbsp;
- salt – 3 tbsp. l.;
- vinegar essence - 1 tbsp. l.;
- garlic – 4 cloves;
- chili pepper – 1 pc.;
- peppercorns.
For whole fruits, it is better to take 1.5-2 liter jars and prepare them as described above, and prick the peppers with a toothpick in several places. After:
- Pour the fruits into a deep saucepan cold water, wait until it boils and immediately remove from the stove.
- Very carefully so that the skin does not burst, we take the vegetables out of the pan and put them in a jar with peas, 2-3 pieces of chili and garlic slices. You need to fill the container from the top, as the contents will soon settle.
- Add oil and spices to the liquid remaining after pasteurization and boil again. Pour in the essence, immediately fill the contents of the jars and roll up.
- Cool under the blanket in an inverted position.
Sweet peppers for the winter with tomatoes
For a beautiful, bright preparation you will need ripe meaty tomatoes and yellow sweet peppers. It is not advisable to skimp on the quality of fruits.
For the recipe you need:
- tomatoes – 2 kg;
- sweet pepper – 4 kg;
- garlic – 6 cloves;
- lean oil – 200 ml;
- table vinegar - ¾ tbsp.;
- salt – 3 dec. l.;
- sugar – 5 dec. l.
The weight of the fruit is assumed to be in peeled form.
Preparation takes place in stages:
- We peel the tomatoes and cut them into fairly large slices.
- We remove the pepper from the stalks and seeds and cut into strips 1 cm wide.
- Place the vegetables in a bowl, bring to a boil and cook over low heat for a quarter of an hour, stirring occasionally.
- Add vegetable oil, spices and garlic, cut into slices, simmer for the same amount.
- Pour in vinegar, boil for 2 minutes and put into jars. No sterilization required.
The snack turns out thick with a velvety taste. Suitable for meat, fish, rice, boiled crumbly potatoes, pasta, or even just white bread.
With eggplants
How good it is to open a jar of... assorted vegetables! This light dish relevant not only in daily menu, but also on the festive table.
To prepare it you need to take:
- bell peppers – 1.4 kg;
- eggplants – 1.4 kg;
- tomatoes – 1.4 kg;
- carrots – 0.7 kg;
- garlic – 4 cloves;
- salt – 40 g;
- sugar 40 g;
- sunflower oil – 0.5 tbsp.;
- bitter chili - 1/3 pod.
Blue ones should be no more than 15 cm long.
The cooking process is as follows:
- Cut the eggplants lengthwise into 4 parts and crosswise into 4-5 cm pieces. Soak in brackish water for 15-20 minutes.
- Prepared as described above, cut the pepper into 4-8 parts.
- Three carrots on a coarse grater.
- Remove the skins from the tomatoes and puree them using any method.
- Heat the oil in a deep saucepan or basin and add the blue ones first, and the remaining vegetables at intervals of a quarter of an hour.
- After 10 minutes pour it out tomato puree, add spices and simmer for a quarter of an hour.
- Add finely chopped hot pepper and garlic cloves, reduce heat.
- After 5 minutes, remove from the stove.
- Place the hot workpiece in a sterilized container, roll it up, turn it over and leave until it cools completely.
This preparation option is also suitable for a multicooker in the “baking” or “frying” mode.
With zucchini
For this unique salad, only young zucchini are suitable. They should not be cut very finely, otherwise they will turn into mush. To get started you should take:
- zucchini – 1.8 kg;
- peppers – 1.8 kg;
- onion – 750 g;
- carrots – 750 g;
- sugar – 180 g;
- salt – 150 g;
- dill – 50 g;
- sunflower oil – 150 ml;
- table vinegar – 150 ml.
You can take dill as desired - greens, seeds or a mixture of both. There is no need to peel the zucchini, just cut off the ends.
Preparation consists of the following steps:
- Cut the pepper into strips, zucchini into 1 x 1 cm cubes, and onion into half rings. Three carrots on a coarse grater.
- Wash the dill, dry it, finely chop it.
- In a large bowl, mix all the vegetables except the zucchini. Add salt and let sit for 1 hour until the juice appears.
- Add sugar and butter, put on fire and cook for a quarter of an hour, stirring occasionally.
- We put the zucchini there and simmer for the same amount.
- 5 minutes before it’s ready, sprinkle the mixture with dill, add vinegar, and stir.
- Pack in containers and sterilize for 15-20 minutes.
With cucumbers
According to this recipe, vegetables are taken in a 1:1 ratio. In addition to them, you will need to put in each jar:
- garlic – 2-4 cloves;
- dill umbrellas – 3 pcs.;
- bay leaf – 3 pcs.;
- black peppercorns – 3 pcs.;
- sweet peas – 3 pcs.;
- vinegar essence - 1 tsp. for each liter of container volume.
For brine per liter of water:
- 3 dec. l. salt (without a slide);
- 3 dec. l. Sahara.
Before cooking, soak cucumbers in cold water for a few hours. We choose peppers that contrast with the cucumbers.
The preparation procedure is simple:
- Place all of the indicated spicy ingredients at the bottom of a glass container.
- Place whole cucumbers and chopped peppers.
- Pour boiling water into the jars and leave for 20 minutes.
- At this time, prepare the brine. As soon as the water with spices boils, carefully pour the liquid from the jars into the sink, immediately fill it with brine and leave for another 20 minutes.
- Drain the brine, bring it to a boil, skimming off the foam (if it appears), and pour in one last time.
- Add essence and roll up.
- Cool upside down under a blanket.
Pickled red-yellow-green “traffic lights” can be consumed after 2 months, when they are well salted.
With onion
For such preservation you will need:
- sweet peppers – 1 kg;
- onions – 2-3 pcs.;
- granulated sugar - 3 tbsp. l.;
- tomato juice – 250 g;
- vegetable oil – 50 ml;
- peppercorns – 2 pcs.;
- salt – 1 tbsp. l.;
- bay leaf – 2 pcs.
What we do:
- Cut the prepared pepper into wide or thin strips, and the onion into half rings.
- Mix the remaining ingredients in a metal bowl.
- Add vegetables there and cook for 15 minutes.
- When hot, place in a glass container and roll up.
- Store strictly in a cool place.
With garlic
Have a lot of sweet peppers and you don't know what to do with them? Let's roll up the bell peppers for the winter. Our recipes with photos will help you roll up such delicious peppers that you will lick your fingers!
We will consider several options for preparing preparations, but you, in turn, decide on the recipe yourself and then share your taste sensations.
Roasted bell pepper
If you love homemade soft sweet peppers, then this canning recipe is just for you. Roasting makes the peppers even softer and juicier. 
Ingredients for a liter jar
- garlic – 3 cloves;
- vinegar - 2 tbsp. spoons;
- sugar – 3 tbsp. spoons;
- salt – 1 teaspoon;
- vegetable oil - for frying;
- medium bell pepper – 1.6 kg.
Preparation
1. To make the workpiece multi-colored, we take red, yellow and green peppers. We clear the seeds, remove the stalks, wash them, cut them in half, and then in half again.
2. Place the prepared pepper on a hot frying pan with vegetable oil. Fry until soft over low heat.
3. While the pepper is cooking, prepare boiling water.
4. Pour granulated sugar and salt into a sterilized jar, pour a spoonful of vinegar, transfer soft pepper and sprinkle finely chopped garlic on top. Pour out the remaining vinegar.
5. Pour boiling water to the edges of the jar and seal with lids.
6. Cover the seam with a blanket and leave it alone to cool for several hours.
Quick recipe for pickled sweet peppers
This the method will work for those who don’t want to stand at the stove for several hours, rolling up bell peppers, on summer days. 
Ingredients for 4 liter jars
- bell pepper – 3.7 kg;
- water – 800 ml;
- vinegar 9% - 160 ml;
- sunflower oil – 160 ml;
- granulated sugar – 150 g;
- salt – 1.5 tbsp. spoons;
- cloves – 3 buds;
- black pepper – 5 peas;
- bay leaf – 3 pcs.;
- allspice – 3 peas.
Preparation
1. Remove the seeds from the pepper and wash it well.
2. Cut into 4 parts, if the pepper is large, then cut into 6 parts.
3. Place the prepared peppers in boiling water and blanch for a couple of minutes.
4. For the marinade, pour 800 ml of filtered water into a separate saucepan, add salt, granulated sugar, cloves, allspice and black pepper, bay leaf and butter. Bring the mixture to a boil, reduce the flame, but only so that the water boils a little.
5. Cook the marinade for 5 minutes, then pour in the vinegar.
6. Place the sweet pepper in a colander and lower it into the marinade for 6-8 minutes.
7. Place the peppers in sterilized jars and fill them with hot marinade. Close with lids.
Attention
There is no need to fill the jars with bell pepper, that's how much will go in the first time, and roll that much.
8. Now we wait until the seams have cooled down and put them away for storage.
Baked peppers in their own juice
We offer you very delicious recipe baked peppers own juice without adding vinegar and water. This taste and aroma are so enticing that it is impossible to resist... 
Ingredients for 2 liter jars
- bell pepper -1.6 kg;
- olive oil – 70 ml;
- freshly squeezed lemon juice – 50 ml;
- salt – 1 heaped teaspoon;
- black pepper – 7 peas;
- ground black pepper - to taste;
- granulated sugar - 1 heaped teaspoon.
Preparation
1. Wash the peppers, place them on a baking sheet pre-lined with baking paper, and place them in the oven for 45 minutes. Bake at 210 degrees.
2. Place the hot pepper in a container and leave to cool.
3. Sterilize jars of the required volume and corresponding lids.
4. C baked peppers remove the skin and carefully remove the stems and seeds.
5. Drain the released juice into a separate container.
6. Cut the pepper the way you want and transfer it to the prepared jars without compacting it. Add a few black peppercorns (you can also add allspice peas).
7. Now pour the lemon juice into the pepper juice, add the remaining ingredients and mix well so that the grains of granulated sugar and salt are completely dissolved.
8. Pour the finished marinade into jars with pepper, without adding 1 cm to the brim.
9. Take a deep pan, cover the bottom with a cloth and set out the jars. Pour cool tap water into containers up to the hangers of the jars. Cover with boiled lids and bring the contents of the pan to a boil, reduce the flame, and simmer for about 20 minutes.
10. We have completed the sterilization stage, now screw the lids tightly and cool.
Pepper stuffed with cabbage
A vegetable snack is always useful in winter. Bell peppers can be stuffed different vegetables, but the most suitable option- cabbage. Just imagine, soft sweet peppers hiding crunchy pickled cabbage. Mmm, yummy! 
Ingredients
- medium-sized sweet peppers – 45 pcs.;
- chili pepper pod – 1 pc.;
- sunflower oil – 0.5 cups;
- white cabbage – 2.7 kg;
- garlic – 13 cloves;
- parsley, dill - a bunch;
- filtered water – 1 liter;
- vinegar 9% - 0.5 cups;
- salt – 2 tbsp. spoons;
- granulated sugar – 1 tbsp. spoon;
- medium carrots – 2 pcs.
Preparation
1. Remove seeds from sweet peppers, blanch in boiling water for about 5 minutes, remove and cool.
2. Finely chop the cabbage, add grated carrots, salt, crush a little and mix.
3. Chop the greens, garlic and hot pepper and add to the cabbage. Mix all ingredients well.
4. During this time, our peppers have cooled down. We fill them with the resulting filling and put them in jars.
5. Let's start preparing the marinade. Pour salt and granulated sugar into the water, pour in vegetable oil, and boil for 5 minutes. Add vinegar.
6. Pour the marinade into glass jars and cover with a lid.
7. Sterilize stuffed bell peppers in a saucepan with water as follows: 1 liter – 30 minutes, 2 liters – 40 minutes.
8. With a quick movement of the hand, screw the lids on the jars, turn them upside down and wrap them in a blanket or rug until they cool completely.
Bell pepper in tomato juice
For those who love homemade tomato juice and sweet, crispy peppers, we suggest preparing an interesting roll that contains your favorite products. 
Ingredients
- red bell pepper – 2.7 kg;
- homemade tomato juice – 1.7 l.;
- olive or vegetable oil – 0.5 cups;
- sugar – 200 g;
- rock salt – 75 g;
- vinegar - 0.6 cups.
Preparation
1. First of all, we sterilize the jars and lids.
2. Pour tomato juice, oil, vinegar into a deep saucepan with a thick bottom, add granulated sugar and rock salt. Mix everything well, bring to a boil, reduce the flame and cook for 8-10 minutes.
3. Peel the pepper from seeds, cut out the stalks and cut into strips 1.5 cm wide.
4. Transfer the pepper to a saucepan with the marinade and simmer under a closed lid for 20-25 minutes. Don't forget to stir constantly.
5. Transfer ready pepper Using a slotted spoon, fill the jars with boiling marinade, not adding 1 cm to the brim. Cover with lids, place the jars on a baking sheet and place in an oven preheated to 180 degrees for 20 minutes.
6. Seal the finished jars with lids, turn them upside down and leave to cool on the table.
7. Store in a pantry or cellar.
On any winter day, you can open delicious preparation with bell pepper and enjoy its extraordinary taste.
Want to make bell peppers with honey? Then watch the step-by-step video recipe
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