From the specified amount of products, 6-8 half-liter jars of preservation are obtained, depending on how tightly you compact the pepper into the jars. Sweet peppers marinated with honey turn out much tastier, so don’t miss the moment and prepare this new recipe for the winter!
Ingredients:
- 3 kg sweet fleshy pepper
For the marinade:
- 1.5 liters of water
- 250 ml vegetable oil
- 2 tbsp. l. salt
- 125 ml vinegar 9%
- 250 ml honey
- 10-15 allspice peas
- 5-8 clove buds
How to prepare pickled peppers with honey:
First of all, let's wash and sterilize the jars and metal lids for conservation. Then Bell pepper with thick walls, wash, cut in half and remove seeds. If desired, vegetables can be cooked whole; in this case, you will need more cans for preservation.
In a large saucepan, combine the ingredients for the marinade. Add purified water room temperature, add vegetable oil odorless, liquid honey, large table salt. For flavor, add allspice peas and clove buds to the marinade, as required by the recipe for pickled peppers in honey sauce.
Stir the marinade and bring it to a boil. Then put the prepared sweet pepper into it.
We will blanch the pepper in the honey marinade for 3 minutes, then transfer it to prepared sterilized jars. Fill the jars full with boiling marinade.
Next we will sterilize our pickled peppers with honey. To do this, cover the jars with lids. Place the honey-coated peppers in a large container with warm water. Let's bring the water with the jars to a boil, after which we will sterilize the preparations for 10 minutes for half-liter jars and 15-20 minutes for liter jars.
Carefully remove the jars with the preparations from the boiling water and immediately roll up our pickled peppers with honey using a canning machine.
DIY items never go out of style. They add variety to your daily diet winter period. The main advantage is naturalness. Classic recipes involve pickling cucumbers and tomatoes. More can be done exquisite preparations, for example, cook peppers in honey for the winter.
Honey acts as a natural preservative. It not only protects the product from the proliferation of microorganisms, but also gives a sweetish taste and aroma to the main product.
To get tasty and aromatic dish it is important to choose fresh natural honey. If this is not the case, candied will also do, which can be successfully heated in a water bath. The most important thing is not to bring it to a boil, as this will lead to the loss of beneficial properties.
What dishes should you serve with pepper in honey sauce?
This preparation harmonizes perfectly with many dishes. It can be served to mashed potatoes with a side dish. For porridge with gravy as a salad. Also harmonizes perfectly with meat dishes and snacks. Can be added to winter salads, pizza, snack pies. Yes, and use it as an independent snack.
Pepper with honey for the winter - universal blank, which will decorate not only casual table, but also festive.
Choosing the right pepper variety
To make vegetables juicy and aromatic, it is important to choose the right variety. The fruits should be ripe, juicy and fleshy. Before cooking, it is important to discard limp and spoiled specimens. If you want to add to winter everyday life bright colors, peppers are chosen in different colors.
Attention should be paid to the following varieties:
- Avangard is a variety that produces a good harvest and large fruits. The vegetable has thick walls and a fleshy structure.
- Adept refers to early ripening varieties. If you choose this variety, the pepper preparations will be the first to decorate the shelves. Cube-shaped fruits with bright color and glossy structure. The weight of the fruit reaches 120 g. The walls are thick, so this variety is most often used for preparations.
- Bogdan - also belongs to the early varieties. When planting this type, the harvest is obtained early, and the bushes bear fruit for a long time. Thick walls allow it to perfectly maintain its shape and practically not deform. The preparation looks sunny, as the fruits are yellow.
- Ideal - the name speaks for itself. Small-sized fruits weighing up to 150 g are suitable for preparing salads, adjika and winter preparations. Early variety. The positive aspect is the sweetish sugary taste.
- Amber has orange massive fruits. Ripens early and produces a rich harvest. Used both raw and processed.
Delicious recipes for the winter
There are many recipes for cooking peppers. When choosing a method, you need to build on your personal tastes and preferences.
Classic recipe "You'll lick your fingers"
To prepare lecho in honey marinade you will need the following products:
- main product - 2.5 kg;
- tomatoes - 2.5 kg;
- sunflower oil - 150 g;
- sugar - 2 tbsp. l.;
- salt - 1 tbsp. l.;
- honey - 1 l;
- peppercorns - 5 pcs.;
- vinegar - 1 tbsp.
Cooking method:
- Rinse the vegetables under running water and allow time to dry.
- Remove the skins from the tomatoes. To do this, cut the skin crosswise at the base. Place in boiling water for a few seconds. After this treatment, the skin is easily and quickly removed.
- Grind the tomatoes using a meat grinder or blender.
- Add butter, salt, sugar, honey to the puree mixture.
- Boil for 15 minutes.
- Remove stems and seeds from peppers. Cut into suitable pieces: squares, rings, cubes.
- Add pepper and seasonings to boiling puree.
- Boil for twenty minutes.
- Add the vinegar last and let it simmer for another 5 minutes.
- After this, distribute into pre-prepared jars and seal tightly.
Ingredients:
- hot pepper;
- honey - 2 tbsp. l.;
- apple cider vinegar - 1 tbsp;
- salt – 1 tbsp.
Cooking method:
- The marinade consists of components that, at first glance, do not combine well with each other.
- Fill a jar with pre-washed and dried pods.
- The marinade components are designed for one liter jar pepper Mix all ingredients and wait for the salt to dissolve.
- Pour the marinade over the vegetables and cover with a nylon lid.
- The workpiece is stored in the refrigerator.
Marinated Bulgarian
To prepare sweet peppers in honey sauce, you will need the following ingredients:
- bell pepper- 1 kg;
- honey - 5 tbsp. l.;
- water - ½ cup;
- vinegar - ½ tbsp.;
- sugar - 1 tbsp. l.;
- salt - 1 tsp;
- allspice.
Cooking method:
- Add all the components of the future liquid to the container and boil.
- Reduce heat and let it simmer.
- IN deep container Place all the ingredients for the marinade and, stirring, bring to a boil over low heat.
- Rinse the main vegetable. Reject damaged and spoiled fruits. Remove tails and seeds.
- Boil the filling for 5 minutes and add pepper, wait until it boils and reduce heat.
- Cook over low heat until the pepper loses its original color.
- Pre-prepare the jars in any convenient way.
- Using a slotted spoon, remove the vegetables and distribute among the jars, two centimeters short of the top.
- Distribute the marinade and seal tightly.
- Place for further storage in a cellar or basement.
In a fragrant marinade with honey and cinnamon
The gourmet delicacy that comes from mixing aromas and spices makes pepper preparation gourmet.
List of ingredients:
- hot pepper - 2.5 kg;
- vinegar 6% - 0.5 l;
- honey - 1 tbsp.;
- sunflower oil - 350 ml;
- garlic - 2 cloves;
- salt - 20 g;
- cinnamon and bay leaf.
Cooking method:
- Cut the peeled pods into portions.
- Stir the remaining ingredients and boil. Boil for 10 minutes.
- Add the main product and boil for 5 minutes.
- Distribute into sterilized containers and fill to the top with marinade.
- Sterilize for 40 minutes.
- Screw on the lids.
In honey-oil marinade
Preparations with the addition of vegetable oil are the most common.
Required ingredients:
- pepper - 2.5 kg;
- sunflower oil - 1 tbsp.;
- vinegar - 1 tbsp.;
- honey - 100 g;
- salt - 1 tbsp. l.;
- spices to taste.
Cooking method:
- Disinfect jars and lids using your favorite method.
- Place a few black peppercorns and a bay leaf in each container.
- Wash the main product, sort and remove seeds. Divide into three parts and fold into a pyramid.
- In a stainless steel bowl, mix all the remaining ingredients to prepare the marinade.
- The filling liquid should boil for ten minutes.
- Fill the containers with pepper and pour boiling marinade over them.
- The preparation in the jar must be boiled in water for fifteen minutes.
- Seal tightly.
- Store in a cool place.
- If desired, you can add small tomatoes. They will add originality to the dish and acquire a spicy taste.
"Five Minute"
In order for the workpiece to be bright and colorful, the main product must be selected different colors: red, yellow, orange, green.
Required Products:
- pepper - 1 kg;
- vinegar - ½ tbsp.;
- water - 1 l;
- sugar - ½ tbsp.;
- vegetable oil - ½ tbsp.;
- salt - 1.5 tbsp. l.;
- favorite seasonings and herbs.
Cooking method:
- Wash the main product. Remove tails and seeds and cut into portions.
- Make a marinade by mixing the above products and pour the resulting liquid over the pepper.
- Boil the mixture and cook over low heat.
- Boil for no more than five minutes. After this, distribute into the prepared container and seal.
Canned hot peppers without sterilization
Conservation raw vegetables and fruit does not pass without sterilization of the product. With this recipe you can save time and roll up peppers quickly and without special effort. In this case, the workpiece will be stored for a long time.
Required ingredients:
- main product;
- water - 2.5 tbsp.;
- salt - 2 tbsp;
- sugar - 3 tbsp;
- vinegar - 0.5 tbsp;
- spices to taste.
Marinating process:
- Wash the vegetables, cut off the dry part, but without touching the tail.
- After processing, place your favorite spices into jars. After this, arrange the pods compactly.
- Fill the containers with boiling water and let it brew.
- After this, pour out and boil again, adding sugar and salt.
- Repeat the procedure again, adding vinegar after boiling. Fill the preparation to the very top and seal.
- Allow to cool slowly.
Preservation storage methods
Ideal temperature regime for preservation - 2-5 degrees. Dry, cool, dark rooms are best for storage. Cellars and basements meet these parameters.
If the blanks were created in compliance with all canning rules, then they can be stored hermetically sealed even at home. It is important that they are kept away from household appliances that emit heat. After all heat provokes the development of pathogenic flora, and the products may deteriorate.
Blanks for nylon covers Store in the refrigerator or cellar. Some housewives manage to store containers on the balcony. This method can be used when the room does not freeze in winter. After all low temperature leads to bursting of cans and damage to the preparations. For storage on the balcony, it is necessary to build special boxes that consist of wood and foam. Additionally, they can be insulated with foil insulation.
(No ratings yet) Bell peppers are the love of my life. These bright, radiant fruits filled my heart in early childhood. When I cook something (and peppers are in season), I add them wherever I’m lazy, in stews, soups, and various salads, and even in an omelet and, of course, I roll it up for the winter. And recently I tried to cook pickled bell peppers with honey for the winter. Oh, this is just a culinary boom, delicious, you can swallow your tongue! The jar produces a sweet play of colors and it’s not surprising that it’s sweet, since the pepper is prepared with honey. This great snack, both for every day and for celebrations. It’s better to take small fruits, without damage, of course, and put them in a jar for beauty colorful vegetables(red, yellow, green, orange...). Any novice housewife can make this appetizer from peppers, since canning does not require sterilization.
Peppers with honey for the winter, pickled
pepper recipe with honey for the winter
Despite the fact that during pickling some vitamins from pepper disappear, we still get great pleasure from their taste and aroma. During the cold winter season, pickled peppers with honey go perfectly with other dishes!
The recipe is quite easy to prepare, canned food is perfectly stored in the pantry. whole year. If you like to make preparations in a slow cooker, recommendations for it will be given.
When you constantly study winter preparations, That standard recipes quickly become boring. If you are also a little bored of closing the same jars of pickled bell peppers every year, try making unusual marinade. We will prepare peppers with honey for the winter, recipe with photos - everything is presented clearly, including preparation honey marinade. The taste of pepper is indescribably wonderful - rich sweet and sour marinade effectively emphasizes the natural taste of pepper. The preservation looks very elegant if you take brightly colored peppers. I saw options from red and yellow pepper. But the tastiest thing is red fleshy pepper - paprika, so I recommend preparing just that. Be sure to choose fragrant honey, because it is honey that will play the key note in the taste of this winter preparation.
Marinated peppers with honey are prepared in several ways, but the easiest of them is double pouring. In this case, you do not need to sterilize the jars of pepper at all - they will sit perfectly in the pantry without signs of fermentation until the moment you decide to open them!
I calculated the ingredients for 2 half-liter jars.
We will need:
- 500 g bell pepper;
- 2 tbsp. honey;
- 3 tbsp. 9% vinegar;
- 1 tsp salt;
- coriander and black pepper seeds;
- 1 tsp vegetable oil;
- 500 ml hot water.
How to cook pickled peppers with honey
First of all, cut off the stems of the vegetables and clean them of seeds, rinsing them with water inside and out.
Then cut the bell pepper into triangular “tongues”.
Place the peppers in jars scalded with boiling water as tightly as possible, trying to push the slices as deep as possible and pressing lightly. Pack everything down to the very top, leaving some room for the marinade.
Fill the jars with boiling water, cover with lids and let stand for about 10-15 minutes.
At this time, put honey in a saucepan or saucepan, add salt, a few pinches of coriander grains and black pepper. If you wish, you can add a few pieces of dry cloves, but only if you like such a spicy aroma.
Using a special drain lid, pour the boiling water from the jars into a saucepan with spices and honey.
Pour vinegar and vegetable oil into it immediately, placing it on the fire.
Boil the marinade, stirring so that the honey disperses, and pour it back over the sliced peppers in the jars.
Preserve using a seaming wrench, closing the jars with scalded iron lids. If you are still worried about the shelf life of your preserves, you can add half a tablet of aspirin to each jar.
Turn the jars over and check that they are sealed tightly!
Wait until it cools completely and transfer the jars of pickled bell peppers with honey to a dark and cool place for the winter.
Bon appetit to you!
Calories: Not specified
Cooking time: Not indicated
Bell pepper in its own way useful qualities can give a head start to many vegetables. And even citrus fruits contain less vitamin C than red bell peppers. Therefore, every housewife is simply obliged to prepare such a gift of nature for the winter. There are many methods of preparation, but the most familiar to us is pickling.
Today I propose to replenish my piggy bank and prepare peppers in honey filling for the winter, see the recipe with photos below. The pepper turns out crispy, sweet, with a light garlic aroma. And if you add fragrant buckwheat or sunflower honey to the marinade, then the stunning honey smell of the dish is guaranteed. The appetizer goes well with any fish dish. Also honey pepper Can be added to salads and stir-fries. And if you marinate whole peppers, then in winter you can stuff them with meat or vegetables.
I prepared pickled peppers with honey for the winter using a slow cooker, but if you don’t have this miracle saucepan, then the dish can just as easily be made on the stove, in a large saucepan with a capacity of at least 4 liters.
Ingredients:
- sweet pepper – 1.5 kg,
- garlic – 2 small heads (or 1 large),
- allspice peas – 3-4 pcs.,
- coriander (beans) – 7 -8 pcs.
Marinade:
- water – 0.5 l,
- granulated sugar– 1.5 tbsp.,
- salt – 0.5 tbsp.,
- honey – 2 tbsp.,
- sunflower oil(odorless) – 3 tbsp.,
- vinegar – 3 tbsp.
How to cook with photos step by step
First of all, prepare the marinade. Place honey, sugar, salt, vinegar, sunflower oil, coriander and pepper in a saucepan. 
Fill the components with water. If you are cooking peppers in a slow cooker, then set the “Multi-cook” mode to 120 degrees and 30 minutes. It is during this time that the pickled peppers will be ready. If you plan to cook the marinade on the stove, then turn on moderate heat. 
While the marinade is preparing, cut the bell peppers lengthwise into strips. I usually cut the fruit in half and remove the seeds. Then I cut each half into 2 or 3 parts, depending on the size of the pepper. But to marinate whole peppers, then each one needs to be carefully pricked with a toothpick in several places so that the integrity of the fruit is preserved during heat treatment. 
Into the boiling aromatic marinade lower the peeled garlic cloves, followed by the chopped pepper. Boil no more than 5 minutes from the moment of boiling. For fleshy fruits, the time can be slightly increased. 
Fill pre-sterilized jars to the top with hot pepper. Place the garlic in jars too. 
And you honey pickle Boil for 2 minutes, then pour it into jars of vegetables and seal tightly with metal lids. 
Cover the pickled peppers with honey for the winter with a blanket until completely cooled, then put them in the pantry for storage. It’s also easy to prepare and
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