How to pickle bell peppers at home. Peppers cooked in honey-vinegar marinade. Video recipe: Pickled bell peppers for the winter

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, and bay leaves in sterilized jars in layers. 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 the recipe on how to make it allspice in tomato sauce.

Ingredients (for 4 0.5 l jars):

1.5 kg of sweet pepper;
80 ml tomato sauce (any 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 clean water into the pan and 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 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!

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 quick-cooking pieces.

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 use only red and green peppers, the preparation 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 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 be the best addition to 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, we choose vegetables of different colors for canning. 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 an enamel bowl, 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. We roll up sweet peppers in oil with garlic for the winter with a key or screw them 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 in 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 a 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.

For marinating, choose meaty ones. juicy vegetables: this way the preparations will be 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 into the pan warm water so that it covers the cans up to their hangers. Bring water to a boil over low heat, sterilize the jars for 15 minutes and seal.

To prepare this delicious snacks you don’t have to spend a lot of time and effort. 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 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 into the pan tomato juice, vinegar and oil and add salt and sugar. Bring to a boil over high heat. Place in another pan stuffed peppers and pour boiling marinade over it.

Bring to a boil, reduce heat and simmer for about 20 minutes. Place the peppers in sterilized jars, cover with marinade and roll up.

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

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

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

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

So, the only thing left to do is to make a few jars of delicious preparations for the winter. It is convenient to pickle sweet peppers in liter or half-liter jars.

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

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

Ingredients:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Pickled bell peppers with butter - a recipe for the winter

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

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

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

What will you need for 2 liter jars:

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

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

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

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

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

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

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

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

Pickled bell peppers for the winter without oil for stuffing

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

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

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

Products:

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

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

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

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

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

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

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

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

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

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

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

On a note! There is no need to boil and pour hot water over the vegetables, otherwise the pickled peppers will lose their consistency and will not be crispy.

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

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

Video: Pickled bell peppers with honey

By canning green peppers, you will add not only tasty and flavorful snacks, but also very useful substances for humans and their general condition. Pepper contains phytosterol, which helps remove cholesterol from the body and protects cells from cancer, and vitamin K, which is responsible for blood clotting, calcium absorption and protein synthesis.

Canned Green Peppers: Step-by-Step Recipe

By preserving peppers for the winter using this recipe, you will provide yourself with a tasty and crispy dish that can be eaten as a low-calorie snack or as a side dish for any dish.

Ingredients needed for this recipe:

3 kilograms green pepper;
870 milliliters of disinfected water;
17 grams of sugar;
260 milliliters sunflower refined oil;
9 grams of salt;
190 milliliters 6% balsamic vinegar.

How to prepare this dish:

Wash and sterilize all necessary containers, lids and vegetables. Remove the seeds and substrate from the pepper, cut into strips two centimeters thick.
Place them in a deep bowl and pour boiling water over them for twelve minutes.
Place pepper slices vertically in sterile jars, add salt and sugar, add sunflower oil, balsamic vinegar and pour boiling water over it.
Close the containers with plastic lids and shake the preparation in order to evenly distribute the vegetable oil throughout the jar.
Place a deep container of water on the stove, covering the bottom with a white towel.
Carefully arrange the preparations and boil for twenty-three minutes over low heat.
Remove the sterilized jars and carefully screw on the lids.
Wipe them down and place them bottom up under a piece of fabric that retains heat.

After fifteen hours, put the twists in a storage place (dry, at low temperatures, without bright light).

Pickled green peppers in tomato juice

Probably, most housewives are unusual in preparing canned vegetables in some kind of juice instead of brine, but by doing this you will not lose either quality or taste.

Products needed to prepare this snack:

Two kilograms three hundred grams of pepper;
Three buds of cloves;
One horseradish leaf;
Thirty grams of dill;
Twenty six grams of basil.

For the marinade:

Nine hundred seventy milliliters of tomato juice;
Eight grams of salt;
Forty-seven milliliters of 9% fruit acid.

Steps to prepare this snack:

Cut the pepper, pre-washed and cleared of seeds and tails, into rings one centimeter thick.
Place them evenly in sanitized jars with the remaining ingredients from the list above.
Pour tomato juice into deep container, add acetic acid, salt and boil for nineteen minutes on fire.
Pour boiling juice into the jars of pepper.
Sterilize the twists in the manner described in the recipe above and roll up the lids.
Let them sit under a thick cloth for twenty-four hours, then put them in a cool place.

Canning Green Peppers with Basil and Curry: A Popular Recipe

By preparing this preserved food with spices, you will provide your diet with spicy snack, which will perfectly complement and decorate any dish.

What you will need for this workpiece:

Eight hundred sixty grams of pepper;
Four cloves of garlic.

To prepare the filling:

Ninety milliliters 9% wine vinegar;
Three hundred seventy milliliters of clean water;
Thirty-seven grams of sugar;
Six grams of salt;
Thirty-six grams of basil;
Twelve grams of curry seasoning;
Eleven grams of rosemary.

How to make this twist:

Chop the green pepper (clean, without tails and seeds) into rings one centimeter wide, and cut the peeled garlic into six pieces.
Place these ingredients, alternating, into sterile jars.
Place the products from the list for the marinade in a deep bowl and simmer over low heat for nineteen minutes.
Pour the prepared brine into containers with pepper.
Disinfect the blanks as in the first recipe and twist thoroughly.
Wrap the upside down jars in towels for seventeen hours, allow them to cool, then store.

Canned Green Peppers with Apples

Sweet taste Peppers and apples go together wonderfully.

It is better to choose apples of dense varieties, not overripe or loose, otherwise they will boil and crumble due to exposure high temperatures and water.

To create this blank you will need:

Two kilograms one hundred grams of pepper;
Eight hundred and fifty grams of apples;
Nine hundred milliliters drinking water;
One hundred and seventy grams of sugar;
Seventy-three milliliters of 9% wine vinegar;
Seven grams of basil;
Three leaves of horseradish;
Eleven grams of allspice.

Preserving the workpiece:

Wash all vegetables and fruits, and sterilize containers in the usual way.
Peel the pepper from seeds, substrate and cut it vertically into slices, remove the core and bruised areas from the apples, chop into strips one and a half centimeters thick.
Pack them vertically and alternately into jars.
Place the remaining ingredients in enamel dishes and boil over medium heat, then pour into the preparations.
Sterilize and twist them.
Wrap the finished pieces in a blanket, and after twenty-seven hours place them in the cellar or refrigerator.

Recipe for canning green peppers and cucumbers

Probably all housewives have cooked at some point. canned cucumbers for the winter. Preparing identical preparations not only begins to become boring, but also due to excessive frequent use the nutrients from them are no longer absorbed by the body, so adding green pepper to cucumbers will diversify your food intake and will please your taste buds.

What you will need to prepare this snack:

Four hundred and fifty grams of cucumbers;
Seven hundred and fifty grams of green pepper;
Thirty-six grams of fresh dill;
Four cherry leaves;
Eleven grams hot pepper;
Five sheets black currant;
Three leaves of horseradish;
Thirty-seven grams of garlic;
Twelve grams of black pepper;
Ninety milliliters of 6% fruit vinegar.

To prepare the filling:

Four hundred seventy milliliters of disinfected water;
Thirty seven grams sea salt;
Seventeen grams of sugar.

What you need to do to prepare this dish:

Rinse necessary products and disinfect containers and utensils.
Remove the seeds, tails and cut into rings, and chop the cucumbers into circles half a centimeter thick.
Layer them and the rest of the ingredients into jars.
Pour the brine products into any container and boil for eleven minutes.
Pour this composition into containers with blanks.
As in the first recipe, sterilize the twists and carefully seal with lids.
Let the jars cool under a warm cloth, then put them in a cool, dry place.

Fermenting peppers and green tomatoes (video)

Bright green color pepper will remind you of the warm summer and warm your soul, and by preparing preserves according to the recipes described above, you will provide yourself with the essentials for human body nutrients, which will not allow you to get vitamin deficiency (lack of vitamins and minerals).

"Fungi"

The recipe pleases with its simplicity and ease, while ready dish pleases the eye both aesthetically and tastefully.

Ingredients:

whole canned pepper;
filling to taste.

Cooking:

Rinse the fruits well, cut off their tails along with the top part (future hats) and remove all the seeds (otherwise they will taste bitter).
Stuff all the peppers, choosing the filling you like best.
Cover with hats and place in a container with high rims.
Pour the sauce over the preparation. Best fit sour cream sauce, you can also put onions and grate carrots, add tomatoes (they are often replaced with tomato paste).

Wait optimal time baking. If you used minced meat as the filling, the process will take about an hour. For rice and vegetables, half an hour is enough to bake well.

"Slices"

The recipe will work for lovers of big sweet peppers.

To prepare you will need:

8 pcs. canned pepper;
3 pcs. tomatoes;
100 g cheese (preferably durum varieties);
greens (to taste);
300 g pork meat;
150 g boiled smoked sausage;
150 g pork liver;
1 onion;
2 pcs. garlic cloves;
100 g rice;
30 g butter;
1 PC. eggs.

The cooking process consists of several stages:

First, boil the rice for 15 minutes, then rinse it in cold water.
Cut the meat and sausage into small pieces so that it is convenient to twist them using a meat grinder.
Cut the onion and garlic cloves into small pieces. Fry them in oil until golden color.
Pour into the frying pan fried onions minced meat, keep it on the fire for about 15 minutes, stirring constantly until it acquires a loose consistency. Don't forget to add salt and pepper.
Pour this mixture into the rice, pour in the beaten egg, mix everything thoroughly.
Cut the canned peppers into two equal halves, remove all seeds.
Stuff the resulting slices with filling and place them on a baking sheet.
Cover the layer of filling with thin tomato rings, then sprinkle it all with grated cheese.
Fill the bottom of the container with water (approximately 1 cm).
Simmer the dish for 30-40 minutes.

Before serving, decorate the prepared slices with herbs.

"Kapustyanka"

We present to your attention unique recipe.

You need to take:

10 peppers;
300 g cabbage;
50 ml oil;
a bunch of green onions;
10 basil leaves.

To prepare the marinade you need:

200 ml of wine (it’s better to take white);
100 ml wine vinegar;
100 g sugar
1 garlic clove;
2 tsp. curry;
2 tsp. ground cumin;
1.5 tbsp. l. salt
re ground pepper chili - to taste.

To get a truly delicious dish, strictly adhere to the recipe:

Shred the cabbage, finely chop the onion and basil leaves.
Combine all the ingredients for the marinade and boil the resulting mixture.
Place pepper into the boiling mixture and simmer for 3 minutes, then cool.
Place shredded cabbage leaves into the same boiling mixture for about 1 minute. Then leave the cabbage in the marinade for another 3 minutes so that it infuses better, then cool.
Add required amount butter and herbs, mix everything.
Stuff the peppers with cabbage.
Fold finished product into jars, fill everything with marinade and roll up.

"Potato"

Lovers potato products will appreciate the original combination. In this case, sweet peppers are used as a casserole dish.

For this you need the following products:

4 things. sweet peppers (canned);
1 tbsp. chopped potatoes;
200 g fried loaf;
3 eggs;
hard cheese for sprinkling;
¾ tbsp. milk;
half a cup of dry baking mix (flour);
¼ tbsp. sour cream;
2 tbsp. chopped green onions.

Algorithm of actions:

Cut the pepper just above the middle, removing all the seeds, place in special forms for baking in the oven.
Stuff tightly with potatoes and bacon.
Mix the eggs with milk, add the dry baking mixture, a little sour cream, onion, salt and pepper, and add it all to the potatoes.
Place grated cheese on top.
Bake for about an hour (check for doneness).

"Bistro"

Cooking really doesn't take much time. Ideal option will be a recipe for cooking in microwave oven.

Necessary ingredients become:

2 pcs. canned bell pepper;
400 g minced meat;
¼ tbsp. chopped onion;
¼ tsp. salt;
¼ tsp. ground pepper;
240 g rice;
1 tbsp. tomato sauce;
1 tbsp. mozzarella cheese;
greens - to taste.

Cooking process:

Rinse the canned peppers, then dry with a towel.
Cut in half to make wedges, remove all seeds.
The halves should be placed in the microwave and heated for 5 minutes (this will soften them).
Fry the minced meat with onions in a frying pan.
Add rice to the pan and tomato sauce(many housewives replace it with ketchup).
Add flavor to the resulting product using herbs and other spices, leaving the filling with the pepper on low heat for a couple more minutes.
Stuff the pepper slices, sprinkle grated cheese on top and microwave for 2 minutes.

Recipe for canning with butter and garlic

This pepper is pleasant to eat and with meat dishes, and with mashed potatoes, and many other dishes. In order to prepare it, you need a minimum of ingredients and a little time. The result obtained will give pleasant taste to all loved ones.

Required Components:

red pepper (Bulgarian) – 900-1000 g;
allspice black pepper – 4-7 pcs.;
hot pepper— 1-3 pcs.;
water – 950-1000 g;
ground pepper (red or black) – 3-7 g;
vegetable oil (preferably refined) – 120-135 g;
vinegar – 27-35 g;
peeled garlic – 3-6 cloves;
bay leaves – 3-5 pcs.;
sugar – 120-155 g.
non-iodized salt – 18-23 g.

Canning procedure:

Wash the peppers thoroughly, remove the seeds and core.
Cut into lengthwise slices (it’s more pleasant to eat this way, but you can also preserve it whole).
Place in a prepared container and fill to the top with water.
Place on the stove and boil.
Sterilize the jars, place the hot red pepper, washed and cut into small circles, into them.
Place 1-2 cloves of peeled garlic (preferably chopped) into jars.
After the water boils, remove the pan from the heat and place the peppers in prepared sterilized jars.
Add vegetable oil, granulated sugar, salt and pepper to the remaining water.
Bring this liquid to a boil and add vinegar.
Fill the jars with pepper to the top with the resulting marinade, then roll them up.
Wrap in a woolen blanket and leave to cool.

When canning whole fruits, they must first be pierced a couple of times with the tip of a fork.

Canning with bay leaf

The recipe is simple and delicious preparation.

To prepare you will need:

sweet red pepper – 4.7-5.0 kg;
table vinegar – 475-490 g;
sugar – 190-200 g;
salt– 120-135 g;
water – 740-810 g;
black peppercorns – 7-11 pcs.;
vegetable oil – 350-400 g;
garlic – 450-490 g;
parsley (bunch) – 2-4 pcs.;
bay leaves – 4-7 pcs.

Method for preparing preserves:

Cut out the cores from the peppers and divide them into 3-4 longitudinal slices.
Pour water into a large container and boil it.
Pour sugar, vinegar, salt into boiling water and mix everything thoroughly.
Immerse the slices in boiling liquid and boil them for 4-7 minutes, stirring gently occasionally so as not to crush the peppers.
Wash the jars thoroughly and place the cooked pepper in slices, making layers of bay leaves, finely chopped garlic and parsley.
Pour marinade over everything and sterilize for 25-35 minutes (for 500 ml jars).
Roll up the jars with lids, wrap them in a blanket and leave to cool for a while.

In winter, such a preparation can become an appetizer for the main dish or an integral part of a salad, which will delight your family.

The vegetable is very healthy: it contains many trace elements and vitamins, and it is also quite low in calories.