The best recipes for canning sweet peppers. Canning green peppers: a spicy-sweet preparation for the winter

Pickled peppers - very delicious preparation for the winter, which will wonderfully decorate your table. Everyone has their own recipe for pickled peppers. Some people prefer old way their grandmother, someone invents their own. In any case, the blank is made from bell pepper- this is a wonderful reason to please your family by opening a jar or two of this wonderful preservation. Pickled peppers have their own unique, unique taste. On our website you will find delicious recipes for this wonderful snack. Enjoy and delight your loved ones with this wonderful dish in winter, and simple recipes with step-by-step photos will help you in preparation!

The best recipes with photos

The last notes

kerescan - Jul 17th, 2015

You've probably prepared or tried these pickled vegetables. But have you tried pickled peppers with honey? A cauliflower? I like to make a lot of new homemade preparations every harvesting season. A colleague gave me this delicious, unusual and simple honey and vinegar preserve recipe. I suggest you try to make such a preparation.

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 of green pepper;
870 milliliters of disinfected water;
17 grams of sugar;
260 milliliters of refined sunflower 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 product to evenly distribute vegetable oil by bank.
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.
Fill in tomato juice V 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.

Korean canned cucumbers

What you will need for this workpiece:

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

To prepare the filling:

Ninety milliliters of 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:

Shred Green pepper(clean, without stems 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 marinade in a deep bowl and boil over low heat 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

The sweet flavors of 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 of 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 leaves of 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 of sea salt;
Seventeen grams of sugar.

The best recipes for sauerkraut and salted cabbage: from simple to complex

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 peppers;
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 is suitable for lovers of large sweet peppers.

To prepare you will need:

8 pcs. behind canned pepper;
3 pcs. tomatoes;
100 g cheese (preferably hard 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 brown.
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.

How to properly can tomatoes: the secrets of delicious twists

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
ground chili pepper - 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.
Place the finished product in jars, fill everything with marinade and roll up.

"Potato"

Lovers potato products will appreciate the original combination. IN in this case Bell pepper 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 the microwave.

The necessary ingredients were:

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

Delicious and original recipes for eggplant preparations for the winter

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. 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 to the remaining water, granulated sugar, salt, pepper.
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 tasty.

To prepare you will need:

sweet red pepper – 4.7-5.0 kg;
table vinegar – 475-490 g;
sugar – 190-200 g;
table 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.

Preparation:

Peel the carrots and grate them on a coarse grater. Wash the peppers, cut them in half, remove the core. Cut the pulp into wide strips.
Wash the tomatoes, place in boiling water for 1 minute, drain in a colander cold water. Remove the skin and grind the pulp into a puree.
Place grated carrots, cauliflower florets and tomato puree into a large saucepan. Boil, add salt, sugar, butter. To stir thoroughly. Cook over medium heat for 30 minutes, stirring.
Add peppers, stir, cook for 20 minutes. Add vinegar, remove from heat. Place the hot lecho into sterilized jars.
Boil water in a large saucepan, place jars of lecho there, and sterilize for 5 minutes. Roll up the jars and wrap until cool. Store in a cool place.

Video recipe for making pepper lecho for the winter

Peppers in oil with herbs

Ingredients:

1 kg. sweet pepper different colors;
2 bunches of dill;
15 cloves of garlic;
1 tbsp. vegetable oil;
0.5 tbsp. apple cider vinegar;
1 pod of hot chili pepper;
Salt.

Preparation:

Grill the peppers until they are blackened, put them in a bag, close them and leave for 15 minutes.
Remove skin and seeds from peppers and cut into slices lengthwise. Finely chop the garlic and dill. Remove seeds from chili peppers and thinly slice into rings.
Mix pepper, garlic, dill, oil, vinegar, salt in a deep bowl. Pour the oil, garlic and dill mixture into the bottom of sterilized jars.
Place a layer of peppers. Add 2 tbsp. l. oil mixture. So fill the entire jar. The last layer should be oil. Close the banks. Store in a cool place.

Pickled hot pepper “tsitsak” in Armenian

Ingredients:

6 kg. hot pepper;
2 heads of garlic;
1 bunch;
10 l. water;
1 tbsp. coarse salt.

Preparation:

Place the pepper (unwashed) for 1-2 days until it wilts slightly. Wash. Pierce each one through with a fork in 2-3 places.
Place in a bowl, mix with garlic and chopped dill. Stir salt into cold water to make a brine. Pour in the peppers and put pressure on them. Peppers should be completely in brine. To cover with a lid.
Leave the peppers for several days at room temperature until they turn yellow. Place the peppers, dill and garlic in a colander and squeeze out a little.
Place peppers tightly in jars, squeezing. Drain off the remaining brine. Sterilize jars of pepper for 10 minutes and roll up.

Prepare peppers for the winter using our recipes and share your feedback! Bon appetit!!!

– 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 various 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. Stocks of canned pepper 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 of coarse salt, 35 g of granulated sugar and 55 g of 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 tomato juice into the pan, 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.

Preserving bell peppers is not a difficult task, but it is rewarding. You'll see, your family will thank you when you serve sweet and meaty bell peppers.

There are a lot of useful and delicious recipes preserving peppers for the winter. We offer 5 of the simplest, but incredibly tasty ways.

Bell pepper marinated with garlic

Ingredients: pepper - 3 kg, garlic - 2 cloves per jar

For the marinade: water - 1 l, sugar - 1.5 tbsp, vinegar - 0.5 tbsp, vegetable oil - 2 tbsp.

Preparation:

First, cook the marinade. Now get to the pepper. Wash it thoroughly and cut it into 4 parts. Carefully remove the seeds and simmer for 5 minutes in the boiling marinade. If you seal it in half-liter jars, put 2 cloves of garlic in each jar, passed through a garlic press. Accordingly, the larger the jar, the more garlic.

Bell pepper in tomato juice

Ingredients: 2 kg bell pepper, 1 kg carrots, 0.75 tbsp. sugar, 2 tbsp. salt, 0.5 tbsp. vinegar, 1.5 liters of tomato juice.

Preparation:

Pour the juice into a bowl, add salt, sugar and carrots. Boil for 20 minutes. Now cut the pepper into strips lengthwise and add to the bowl. Boil for another 30 minutes. Add vinegar, pour into jars and seal.

Bell peppers, marinated in German style

Ingredients: 1 kg bell pepper, 1 liter of water, 0.5-0.7 liters table vinegar, 1 kg of honey, 5-6 tbsp. vegetable oil, 30-40 g salt.

Preparation: Choose ripe, fleshy peppers for preservation. Wash it, put it in boiling water for 3-4 minutes, now cool and remove the skin. Cut out the seeds and cut into strips 5-8 mm wide. Pack them tightly into jars. Dissolve honey in boiling water, add vinegar. Pour marinade over peppers in jars. You can add a little oil on top. Pasteurize should be at a temperature of 90 C: liter jars - about 15-20 minutes, two-liter jars - about 30.

Bell pepper marinated with oil

Ingredients: 1 kg of sweet pepper, 60 g of vegetable oil.

For the marinade: 1 liter of water, 0.1-0.2 liters of table vinegar, 50-60 g of salt, 60-70 g of sugar, 1 g of black and allspice, 2-3 bay leaves (to taste), vegetable oil.

Preparation:

Boil the vegetable oil for 5-6 minutes, then pour into hot jars. Wash the pepper, cut out the seeds, rinse again and put in jars. Pour boiling marinade and pasteurize at 90C: half-liter jars - 15 minutes, liter and two liter jars- 20-30 minutes.

Bell pepper in honey marinade

Ingredients: sweet bell pepper - 3 kg, water - 0.7 l, salt - 0.5 tbsp, sugar - 1 glass, vinegar - 150 g, honey - 150 g, sunflower oil - 1 glass, allspice- 4 things., Bay leaf- 3 pcs.

Preparation:

Wash the pepper, cut it into two parts and remove the seeds. Rinse again. Now make the marinade: pour water into a large bowl and bring to a boil. Add sugar and salt to boiling water, then honey, sunflower oil, allspice and vinegar (in that order). Bring the mixture to a boil and add pepper. Boil the pepper under a closed lid for 5-10 minutes. Don't forget to stir constantly. Now pour the pepper and marinade into hot jars. Roll it up.