How to Pickle Sweet Bell Peppers. Super recipes: Jalapeno, Bell, Dungan and Bulgarian pickled peppers for the winter

Foreword

Bulgarian pepper is a popular product often used in cooking. Peppers pickled for the winter are a healthy and tasty dish. You need to find the best recipe for pickled peppers.

Bulgarian pepper is a sweet vegetable, although it does not contain much sugar - only 5%. From here follows the first useful property - low calorie content. This vegetable can be attributed to dietary products.

Bulgarian pepper in jars

Due to the high concentration of vitamin C, ascorbic acid and vitamin P, the walls of blood vessels are strengthened. It also contains provitamin A (no less than carrots). This vitamin has a good effect on the condition of hair and skin, helps to improve vision. However, it is worth remembering that it is best to cook it fresh, since during heat treatment some of its useful properties may disappear.

All gardeners and gardeners know cases from their own practice when a lot of vegetables grow that need to be put somewhere. And, of course, everyone knows that such vegetables are often harvested for the winter. Peppercorns can be used in a variety of ways. In addition, the advantage of blanks is that all vitamins remain in pickled peppers, that is, preservation does not contribute to their disappearance in any way. Pickled peppers are an excellent preparation for the winter, because sometimes it's so nice to open a jar made by yourself.

There are a large number of recipes for pickled peppers for the winter. How to pickle peppers for the winter? Some of these recipes will be discussed below.

Delicious Pickled Peppers

Here is one recipe. For the solution you will need:

• half a liter of water;
• 200 g of sugar;
• 200 g of vinegar;
• 200 g of vegetable oil;
• 3 art. spoons of salt.

Water is heated, sugar, salt, oil, vinegar are added there. Everything needs to be boiled. Peppers are peeled, washed and divided into 4 slices. Half of the hot pepper and prepared bell pepper are thrown into the boiling solution. They keep it there for 7-8 minutes, after which they put it in pre-prepared clean jars (sometimes medium-sized chopped parsley and garlic are thrown there for taste).

It is worth paying attention to one traditional dish of peppers that came to us from Hungary - lecho. The method of its preparation is simple, and the result will undoubtedly please. To prepare lecho you need:

• 2 kg of sweet pepper;
• 1 kg of onions;
• 2 kg of tomatoes;
• 150 g of vegetable oil;
• 2 tsp salt;
• 4 tbsp Sahara;
• 1 tsp black peppercorns;
• 4 peas of allspice;
• 2 bay leaves;
• 3 tbsp 9% vinegar.

The ingredients are sorted, washed and prepared. The tomatoes are chopped, the onion is cut into half rings, the pepper is chopped into strips. Sugar, salt, oil, black and allspice, bay leaf are added to the ingredients. The learned mixture of vegetables must be kept on fire and simmered for about an hour. At the end, vinegar is added, lecho is poured into jars and rolled up. Incredibly delicious appetizer is ready.

Pickled Peppers with Tomatoes

Of the preparations for the winter, another interesting spin option is a vegetable salad. To prepare 1 liter of such a salad, you need to purchase:

• 3 eggplants;
• 3 sweet peppers;
• 3 heads of onions;
• 3 tomatoes;
• 1 tablespoon 9% vinegar;
• 1 tbsp Sahara;
• 1 tsp salt with a slide;
• 70 ml refined sunflower oil.

Eggplants are thoroughly washed, the back parts are cut off and cut into circles about 1 cm thick. The tomatoes are washed and divided into 4 slices. Onions are peeled, washed and cut into half rings. Peppers are thoroughly washed, cleaned of seeds and cut into large strips. Next, oil, vinegar, salt and sugar are poured into a bowl. The vegetables are laid out in layers, covered with a lid and boiled, from this moment it is necessary to heat the vegetables for another 40 minutes. Vegetables should be stirred occasionally. After cooking, put the salad in pre-prepared jars and twist.

There are not quite ordinary recipes for pickled peppers - sweet ones. They also deserve due attention and will be able to diversify your diet. Consider the recipe for sweet pickled peppers. How to pickle peppers? Marinating will not take you much time. In addition, the recipe for this dish can be viewed on the video. To prepare this unusual dish you need:

• 4 kg of sweet pepper;
• 1 kg of apples;
• 2 tsp ground cinnamon;
• 1 liter of water;
• 40 g of sugar;
• 30 g of salt;
• 300 g 6% vinegar;
• 1 tsp ground cinnamon (for solution).

This pickled pepper recipe uses brightly colored peppers (yellow and red), uncolored apple fruits. Peppers are peeled, cut into halves, poured over with boiling water for 2-3 minutes, and then cooled. Apples are cut into 4 parts, seeds are removed, they are also doused with boiling water for 1-2 minutes and cooled. Peppers are placed in pre-prepared jars, alternating with apples. Next, peppers with apples are sterilized in a marinade at a temperature of 90 ° C. Moreover, the sterilization time depends on the volume: for cans of 0.5 l - 20 minutes, for cans of 1 l - 25 minutes.

Here is another recipe for sweet delicious pickled peppers. You will need:

• 3 kg of sweet pepper;
• 1.7 liters of clean water;
• 1 st. 5% grape or apple cider vinegar;
• 1 st. vegetable oil;
• 1 tbsp. granulated sugar;
• 2 tbsp salt.

Peppers must be washed well and sorted out, choosing from them dense and good ones. Slightly trim the ponytails (so that you can then take them by these ponytails). Pour water into a large container (for example, a saucepan) and bring to a boil. Next, you need to blanch the peppers for 3 minutes, which is most convenient to do in parts. Then take them out and put them in a colander to cool slightly. Prepare jars (sterilization). Peppers are laid out in sterilized jars, in which you need to add half or a whole hot pepper. You can put 1/3 tsp. dried mint, but with this addition you get a completely different taste.

For the marinade, you need to take the same water that was used to blanch the peppers. It is brought to a boil, vegetable oil, sugar and salt are added, and then stirred until completely dissolved. Immediately after this, pour in the vinegar and bring the marinade to a boil. It is important to remember that it is better to use regular apple or grape vinegar (not the essence, which can lead to heartburn and pain in the upper abdomen). Peppers are poured with ready-made marinade, jars are covered and rolled up. Twisted jars must be turned upside down and put on a towel, covered with another towel and allowed to cool completely. You can eat pepper after 3 days, and if you do not plan to keep it for more than 10 days, then the jars can not be sterilized.

For those who like something spicy, pickled hot chili peppers recipe will do. But it should be used very carefully, because it has burning properties, and can easily make you burst into tears. But why do we love this delicious pepper so much? Scientists have found the answer. It turned out that by consuming hot peppers in food, we thus cause a surge of the hormone of happiness - endorphin. The brain receives information about something dangerous, but due to the fact that nothing negative happens, endorphins begin to flow into the blood. The hormone of happiness has the ability to make the immune system work better.

hot chili pepper

However, it is worth remembering that for someone the use of hot pepper will only benefit, and for someone it can be a bad service. Doctors emphasize that it is strictly contraindicated in patients with problems of the gastrointestinal tract. But all other people simply need to include it in their diet because of the high content of useful substances and vitamins of all groups in it. There is an opinion that everything spicy is unhealthy, but this is just a delusion. If hot pepper is used in moderation, then it will not bring anything but good. It will help fight insomnia, improve a person's condition at some stages of diabetes, restore the functioning of the liver and cardiovascular system, can restore the nervous system, and help cure a large number of diseases.

There are a lot of recipes for pickled peppers for the winter, and each has its own characteristics. For a simple recipe you will need:

• Chile;
• 500 ml of vinegar;
• 500 ml of water;
• 2 tbsp salt;
• 2 tbsp Sahara.

Spin jars are washed and sterilized. Prepared chili is placed entirely in jars, but not close. Vinegar, salt and sugar are added to the water and brought to a boil. You can add some herbs for flavor if you like. Then immediately pour jars of pepper and roll up, let cool. It is necessary to store jars with blanks in a cold place (preferably in the refrigerator).

Chili pepper before canning

Pepper twists are extremely tasty and healthy. It’s so nice sometimes in winter to get prepared food from the cellar.

However, always remember about contraindications and about all the beneficial properties, then pepper will only benefit you.

Chopped pickled peppers in jars are a wonderful preparation for the winter. It is easy and simple to prepare, using a minimum of ingredients.

When making blanks, try to take fleshy, tender and sweet fruits with a pleasant smell. Pepper is appreciated by the fact that during canning and salting, the safety of vitamins in it remains within 50-80% over a long period of storage.

Its importance as a food product increases in winter and early spring, when the lack of vitamins is especially felt.

Pickled chopped peppers - a simple recipe without sterilization

Peppers prepared in this way can be used as a garnish or for decorating sandwiches.

Ingredients:

• 2 kg - peeled bell pepper

For marinade per 1 liter of water:

• 250 ml - vegetable oil
• 50 g - salt
• 300 g - sugar
• 200 ml - vinegar 9%
• Spices - black peppercorns, celery, parsley, hot peppers
• Garlic - 1 head

Cooking method

1. Peel the Bulgarian pepper from seeds and cut into slices. We finely chop the greens. Cut the peeled garlic cloves into slices.

2. First of all, we will prepare the marinade. To do this, pour 1 liter of water into the pan, add vegetable oil, salt, sugar, 10 pieces of peppercorns, mix and bring to a boil. After the marinade boils, boil it for another 3 minutes and add vinegar.

3. After the secondary boiling of the marinade, we begin to lower the bell pepper sliced ​​\u200b\u200bin slices. Spicy lovers can add some chopped hot peppers.

4. After boiling the marinade with pepper, cook for 2 minutes. Then we lower the chopped garlic, herbs and cook for another 2 minutes. In total, cook chopped pickled peppers for 4 minutes and no more.

5. Fill the sterilized jars with pepper, and bring the remaining marinade in the pan to a boil again and pour into the jars.

6. We close the jars with boiled lids and turn them over.

7. Wrap the chopped pickled pepper with a towel until it cools completely.

Sweet pickled peppers in a 1 liter jar for the winter without oil

If, according to this recipe, pepper fruits are pickled, then a very good, tasty and healthy product is obtained.

For 1 liter jar you will need:

• Bulgarian red pepper - 600 g
• Vinegar 9% - 50 ml
• Bay leaf - 2 pcs.

For filling:

• Water - 1 liter
• Salt - 1 tbsp. spoon (no slide)
• Sugar - 1 tbsp. spoon (no slide)

Cooking

1. Peppers need to be cleaned of seeds and cut the stalk, wash.
2. Blanch the peeled peppers in boiling water for 3 minutes, then immerse them in cold water for 2 minutes.
3. Cut the pepper into slices and place in a clean jar. Add bay leaf and vinegar.
4. Ready to fill. To do this, boil water with sugar, salt and immediately pour pepper in a jar.
5. Place the jar in a saucepan of simmering water, cover with a lid and heat for 9 minutes.
6. Take out the jar, roll up the lid, turn over and wrap until cool.

Nice to eat!

Video on how to cook sweet peppers in tomato sauce for the winter

Learn how to cook chopped bell pepper marinated in tomato slices. A delicious recipe that has stood the test of time.

Try this recipe, you won't regret it.

The most delicious pickled peppers with honey

This is a very tasty homemade preserve and it is especially good for the New Year's table.

Required:

• Pepper - 3-3.5 kg
• Water - 1 liter
• Vegetable oil - 1 cup
• Honey - 1 cup
• Salt - 2 tbsp. spoons
• Vinegar 9% - 150 g
• Allspice peas - 20 pcs.
• Carnation - 3-5 pcs.
• Bay pepper - 2 pcs.

Cooking Method

1. We take bell peppers of different colors so that it looks good in jars. We clean it from the stalks, seeds and rinse well.

2. Cooking the marinade. To do this, pour 1 liter of water into the pan and add to it: liquid honey, salt, bay leaf, allspice, cloves. We mix everything, put on a large fire and wait for it to boil.

3. After boiling, reduce the heat and boil the marinade for exactly 3 minutes. Then add vinegar and stir.

4. Then we lower half of the chopped pepper slices into the boiling marinade with spices and vinegar. Add heat, bring to a boil, reduce heat and simmer for 3 minutes.

4. Then turn off the fire, take a clean jar and start laying slices of chopped pepper in jars. You don't need to press them hard.

6. Pour all the jars with the remaining hot marinade and cover them with lids. In this recipe, chopped pickled peppers are subject to sterilization.

7. We take a pan with a wide bottom and put a rag on the bottom. Carefully put the jars on a cloth and pour hot water up to the shoulders.

8. Then put the pan on the fire and bring to a boil. When the water boils, we reduce the fire so that it boils slowly and sterilize the chopped pickled peppers for 5-7 minutes.

9. We take out one jar from the pan and immediately close it with a seaming key. We do the same procedure with all the other jars.

10. We turn the jars over, look at the tightness and wrap it up until it cools.

Chopped pickled peppers with tomatoes - video recipe

Watch a video on how you can deliciously preserve bell peppers with tomatoes. The preparation is fragrant, the brine is tasty, and the pepper is eaten even earlier than the tomatoes.

Be sure to cook this recipe and you will love the result!

For pickling, choose fleshy juicy vegetables: this way the preparations will be tastier. And to make them even more 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.

Pepper turns out incredibly fragrant, moderately sweet and very tasty.

Ingredients

• 1½ kg bell pepper (weight of peeled vegetables);
• 500 ml of water;
• 100 ml of vegetable oil;
• 65 ml of vinegar 9%;
• 150 g of sugar;
• 1 tablespoon of salt;
• 5 peas of allspice;
• 1-2 bay leaves.

Cooking

Such peppers are pickled specifically for stuffing. Just take the vegetables out of the jar, spread them over them and cook the dish as usual.

Ingredients

• 1½-2 kg bell peppers (about 12-15 medium vegetables);
• about 2 liters of water;
• 2 tablespoons of salt;
• 1 tablespoon of sugar;
• 3 tablespoons of vinegar 9%.

The ingredients are for a 3 liter jar.

Cooking

Remove seeds and stems from peppers. Cut off the tops so that it is convenient to stuff the vegetables later.

Put 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 there. Bring to a boil and cook for 2 more minutes.

Pour vinegar and boiling brine into the peppers and roll up the jar.

Honey makes pepper even sweeter, more aromatic and tastier.

Ingredients

• 700 ml of water;
• 120 g;
• 80 ml of vegetable oil;
• 50 ml of vinegar 9%;
• 1 tablespoon of salt;
• 9 black peppercorns;
• 3 buds of dried cloves.

The ingredients are designed for 3 jars with a volume of ½ l.

Cooking

Remove seeds and stems from peppers and cut lengthwise into long strips.

Pour water into the pan, add honey, oil, vinegar, salt, black pepper and cloves. While stirring, bring the marinade to a boil over high heat.

Put the peppers in a saucepan, 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 crispy. But if you cook for a couple more minutes, they will become softer.

Arrange vegetables in sterilized jars. If marinade gets inside, return it to the pot. Bring the liquid to a boil, pour over the peppers and cover with lids.

Place a cloth in the bottom of a clean saucepan and place the peppers in it. Pour warm water into the pan so that it covers the jars up to the shoulders. Bring the water to a boil over low heat, sterilize the jars for 15 minutes and roll up.

You don’t have to spend a lot of time and effort to prepare this delicious snack. Will do the main work for you.

Ingredients

• 1 kg of bell pepper (weight of peeled vegetables);
• 100 ml of vegetable oil;
• 6 black peppercorns;
• 4 cloves of garlic;
• 2 teaspoons of salt;
• 4 tablespoons of sugar;
• 4 tablespoons of vinegar 9%;
• about ½ liter of water.

Ingredients are designed for 2 jars with a volume of ½ l.

Cooking

Remove the 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.

Put the peppers on a baking sheet and put in an oven preheated to 220 ° C for 30-35 minutes. If the vegetables start to burn, stir gently. Remove the roasted peppers from the oven and leave for a couple of minutes to cool slightly.

At the bottom of each sterilized jar, place 3 black peppercorns, 2 garlic cloves, diced, 1 teaspoon salt, and 2 tablespoons each of sugar and vinegar.

Transfer peppers to jars and fill with boiling water to the brim. Roll up jars and shake lightly to dissolve seasonings.

The highlight of this already original appetizer is that the vegetables are marinated in tomato juice.

Ingredients

• 1½ kg of bell pepper;
• 1½ kg cabbage;
• 1 large carrot;
• 2½ tablespoons of salt;
• 1 liter of tomato juice;
• 75 ml of vinegar 9%;
• 200 ml of vegetable oil;
• 100 g sugar.

The ingredients are designed for 4 cans of 1 liter.

Cooking

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 salt. Remember with your hands and leave for 15-20 minutes. Then stuff the peppers with the vegetable mixture.

Pour the tomato juice, vinegar and oil into a saucepan and add the salt and sugar. Bring to a boil over high heat. Place the stuffed peppers in another saucepan and pour over the boiling marinade.

Bring to a boil, reduce heat and simmer for about 20 minutes. Put the peppers in sterilized jars, pour over the marinade and roll up.

Hello, dear Video Cooking! I want to once again express my gratitude to you! Pickled peppers are my favorite pickle. We always have bell peppers on sale and inexpensively, so I am happy to roll pickled peppers for the winter. I tried many different recipes, but yours turned out to be the most successful, however, like many of your other recipes. Thanks again! Please continue to delight us with all sorts of goodies. Your fan, Natasha.

Dear grandmother Emma! I have already prepared pickles and tomatoes according to your recipes, but, unfortunately, it did not work out to roll up tomatoes and cucumbers for the winter. Pickled bell peppers prepared according to this recipe turned out just super. At first I cooked a little, for testing, I liked it. It is very important for me that in this way you can cook pickled peppers for the winter. I really want to pamper myself and loved ones in the winter with delicious pickled bell peppers! Please cook more recipes for canning fruits and vegetables. Have a good day.

Good afternoon This recipe for peppers for the winter is very successful, thank you! The pickled bell pepper turned out to be crispy and moderately spicy - everyone really liked it. Now I will always cook bell peppers this way for the winter. And yet - it is very convenient that you send new and slightly forgotten old recipes directly to the mail, send more often, I always expect something new from you. Be healthy!

Hello grandma Emma. Bell pepper according to your recipe turned out delicious, but in my opinion, a little bland, I prefer pickled hot peppers. So, next time I still put three hot peppers to make it more vigorous! But in general, all your recipes are good, well, you can always correct something to taste. Be healthy, live long and share with us all kinds of differences. Sincerely, Katya.

Hello. I always bought pickled peppers in the store and everything was wonderful, but here, my husband and I were visiting and he tried pickled bell peppers, homemade and already fell ill with them. I began to look for how to cook bell pepper, what you can’t do for your loved one :), and I got to your site. I was bribed by the presence of a video recipe and a detailed step-by-step recipe - you watch and cook, much easier. I cooked it, my husband really, really liked it, now I will cook bell peppers for the winter according to your recipe. Thank you for helping us, young housewives, feed our husbands deliciously and keep peace in the house.

Hello Emma Isakovna! I don't know if you remember me, I was your student, my name is Nigora Ramsulova. As a girl, when we came to your house with the whole class and all together sculpted manti or dumplings or fried potatoes, we often ate such pickled Bulgarian peppers at your place and it was very tasty. Years have passed and now, I saw on your website the recipe for that very nostalgic pepper and prepared it for my family. It turned out very tasty, as it remained in my memories. Thank you Emma Isakovna! You were the best teacher, and now you are a wonderful cook. Long and happy years to you! Sincerely, Nigora

Pickled bell peppers are loved by many families for their beneficial properties, pleasant aroma and great taste. Not everyone knows, but a canned vegetable contains more vitamin C than the notorious citrus fruits, currants, sauerkraut. Marinating allows you to save all the minerals and enjoy delicious bell peppers all year round. In most cases, the fruits are poured with brine based on vinegar, citric acid, and vegetable oil.

Features of pickling bell pepper

1. Vinegar is considered the main preservative, the safety of pepper depends on it. Traditional filling is prepared on the basis of granulated sugar, table salt, vinegar (apple, table).
2. Salt and granulated sugar are poured in to give a rich taste, they emphasize sweetness or bitterness (depending on the variety). Also bulk products act as a preservative.
3. The marinade is made from water. The liquid must be softened beforehand. For these purposes, it is passed through a filter, boiled or frozen-thawed. Water should not have a musty smell and taste.
4. If the water contains a lot of iron, eventually the bell pepper may lose its rich color. The taste will also be slightly distorted, but the product will not lose its properties.
5. Do not pickle bell peppers in water that contains a lot of salts. Such a liquid is too hard, it must be softened by the above methods.
6. Rock salt is suitable for creating a snack, but it takes too long to dissolve in water. If possible, pre-grind the composition or use a ready-made one (only not iodized).
7. To make a marinade, you need to heat the water, then pour sugar and salt into it according to the recipe. After the crystals are completely dissolved, the filling must be boiled for a quarter of an hour.
8. Choose the "right" pot for cooking the marinade. Containers with an oxidizing coating are not suitable. Give preference to enameled dishes with a thick bottom.
9. For pickling, bell peppers with dense walls are most suitable. You should not choose fruits whose peel is too hard and thin.
10. If desired, you can preserve the fruits with other vegetables. Tomatoes, cucumbers, garlic are perfectly combined with pepper. Add herbs and seasonings as you wish.

Pickled bell pepper: a classic of the genre

• garlic - 6 teeth
• Bulgarian sweet pepper - 1.7 kg.
• table or apple vinegar (concentration 6%) - 230 ml.
• pea pepper - 12 pcs.
• granulated sugar - 145 gr.
• laurel - 5 pcs.
• purified water - 340 gr.
• sunflower oil - 260 ml.

1. You can pickle peppers of one or more varieties. For beauty, choose vegetables of different colors and sizes. Prepare the pepper, for this you need to wash it, cut the core and chop it into strips along.
2. Choose the length and width of the slices according to personal preferences. It is important that the pepper fits comfortably on the fork and fits in the mouth. Filling is prepared with salt, laurel, oil, sugar, peas, vinegar, garlic.
3. Send the listed components to an enamel pan, add water, mix. Bring to the first bubbles, place chopped peppers in a container, cook at maximum power for 5 minutes.
4. During blanching, the peppers will wilt a bit and become compact. Treat the twist container with steam or sterilize in another way. Boil the lids.
5. After the specified period, put the pepper slices in jars, add the filling remaining in the pan. Move here the garlic cloves, bay leaf, peas.
6. Prepare a water bath. To do this, take a pan with a wide diagonal, line the bottom with a towel. Put the jars, cover them, leaving gaps. Pour hot water up to shoulders.
7. Simmer at medium power for about a quarter of an hour, then tighten with a special key. Turn the containers over, wrap them in a sweatshirt, wait for cooling (4-6 hours).

• carrots - 2 pcs.
• sweet bell pepper - 650 gr.
• red pepper (bitter) - 350 gr.
• sunflower oil - in fact
• garlic - 1 head
• purified water - 550 ml.
• salt - 120 gr.
• granulated sugar - 330 gr.
• vinegar solution (concentration 9%) - 525 ml.

1. Bulgarian pepper can be taken in any color. If we talk about pod red, whole fruits without damage are suitable. To make the composition appetizing, lay out the components, alternating.
2. Peel hot peppers, cut off the edge at the stem with a knife. Pour oil into the pan, fry the fruit on all sides. Cool the pepper, mix with salt.
3. Prepare sweet vegetables. They need to be washed, core removed and cut into strips. Rinse the carrot and pass it through the middle section of the grater. Squeeze the garlic through a press.
4. Take a container for twisting, boil the lids. Lay out the spicy fruits first, then the bell pepper. Shift the ingredients with a mixture of garlic and carrots.
5. Start cooking the marinade. Pour water into the pan, add vinegar, salt and granulated sugar. Bring the liquid to bubbles, then boil for another 15 minutes.
6. Pour the marinade into jars with pepper, roll up the lids. Turn the container over, soak in this position for 6-8 hours. After 3 days of infusion in the cold, pepper can be tasted.

Pickled peppers with herbs

• garlic - 15 teeth
• Bulgarian pepper - 1.3 kg.
• cilantro - 30 gr.
• parsley - 40 gr.
• marjoram - 30 gr.
• dill - 45 gr.
• vegetable oil - 140 ml.
• drinking water - 1.1 l.
• acetic solution - 30 ml.
• salt - 40 gr.

1. Get your bell peppers ready for the next step. To do this, it must be washed, cleaned of seeds and stalk. Now chop the fruit into thin strips, put in a pan.
2. Pour in the oil, fry for 5 minutes, stirring constantly. Turn off the burner when a crust appears on the pepper. Wash the greens, dry it on a towel, chop finely.
3. Send the container for sterilization, do the same with the lids. Start laying out the pepper slices in the jar. Alternate with chopped greens.
4. Prepare the marinade. To do this, pour water into a saucepan, add salt and pour in a solution of 9% vinegar. Boil for about 10 minutes, then immediately send the filling to the jars.
5. Take a wide-bottomed pot and line it with a cotton towel. Place the containers inside, pour boiling water up to the shoulders, cover the neck with a lid.
6. If you roll peppers in 0.5 liter jars, sterilization is carried out within 10 minutes. For liter containers, the duration increases to a quarter of an hour.
7. When the allotted time comes to an end, remove the container with potholders. Tighten with the conservation key. Turn over, keep in this position for 8 hours.

• table vinegar - 245 ml.
• pepper - 4.75 kg.
• garlic - 3 heads
• onion (purple, yellow) - 130-160 gr.
• granulated sugar - 260 gr.
• hot peppers - 2 pcs.
• salt - 25-35 gr.
• sunflower oil - 500 gr.

1. Peel the heads of garlic from the husk, chop each clove into slices. Take capsicum, remove seeds, cut into rings. You can use dry pepper, it must be crushed into flakes.
2. Remove the skins from the bulbs. If the fruits are large, chop them into half rings. Grind small specimens in circles. Start preparing the filling.
3. Mix vegetable oil with vinegar, salt and granulated sugar. Pour the composition into a saucepan, bring to the first bubbles. Boiling marinade pour capsicum with garlic, onion, leave for 10 minutes.
4. Now move the entire mixture to the pan, add the peeled and prepared bell pepper here. Cover with a lid, cook for half an hour. During this time, you need to sterilize the lids and containers.
5. When the time comes to an end, pack the two types of peppers and the rest of the ingredients in containers. Roll up the lids, turn the neck to the floor. Hold until cool.

Bell Peppers in Apple Cider Vinegar

• sweet pepper - 1.8 kg.
• olive oil (sunflower is also suitable) - 80 ml.
• drinking water - 650 ml.
• apple cider vinegar with a concentration of 6% - 550 ml.
• ketchup for barbecue - 110 gr.
• crushed salt - 35 gr.

1. Rinse the bell pepper, dry it with napkins. Cut out the stem and seeds. Put whole fruits on a baking sheet, bake in the oven at 150 degrees. Prepare a liter container, send baked fruits inside.
2. Start cooking the marinade. Take a saucepan with enamel, add water to it, pour in oil. Stir the composition for 3 minutes, then send barbecue ketchup and salt here. Simmer the mass for 8 minutes, the time is measured from the moment of boiling.
3. When gurgling begins, pour in apple cider vinegar in a thin stream, stir for another 5 minutes. Turn off the fire, fill the filling with pepper. Place on top of the lid, sterilize.
4. Build a water bath. To do this, lay a towel on the bottom of a wide pan. Put the jars inside, add hot water so that it reaches the coat hanger.
5. Put the stove on the average, simmer for a quarter of an hour. During this time, pickled peppers will reach readiness. All you have to do is seal the container and let it cool.

• horseradish root - 65 gr.
• pepper - 4.5 kg.
• dill (greens) - 40 gr.
• garlic - 3 heads
• tomato juice - 1.2 l.
• salt - 50 gr.

1. Prepare sweet bell pepper for preservation. Rinse the fruits under the tap, dry. Cut out the middle and remove the tail. Cut the fruit into strips, then dip in boiling water for 4 minutes.
2. When the time has passed, remove the vegetables with a slotted spoon, send them to ice water. Prepare horseradish root (washing, drying, cleaning). Grate the root crop on a fine grater or cut into half rings.
3. Remove the husk from the garlic, chop into slices. Wash the dill greens, remove the legs, chop the leaves very finely. Prepare jars, put horseradish with dill on the bottom.
4. Place pepper slices inside, layer with seasoning. Fill the jars, departing from the neck by 0.5 cm. Start preparing the filling.
5. Pour tomato juice into an enamel pan, add salt, chopped garlic and sugar on the tip of a knife. Bring the mass to seething, reduce the burner to the average. Boil the filling for another 10 minutes.
6. After the set time has elapsed, add the marinade to the pepper bowls. Place lids on top to leave a small gap. Build a water bath, put jars inside.
7. Sterilization of a half-liter container takes half an hour, a liter - 45 minutes, a two-liter - 55 or more. After the specified period has passed, the jars must be removed, sealed and turned over to cool.

Bulgarian pepper for future stuffing

• granulated sugar - 20 gr.
• vinegar with a concentration of 9% - 60 ml.
• fine salt (not iodized!) - 35 gr.
• filtered water - 1.65 l.
• Bulgarian pepper - 1.7 gr.
• celery - 15 gr.
• pea pepper - 8 pcs.
• laurel - 5 l.
• salt - 20 gr.

1. Rinse the pepper, remove the seeds and tails. Take heat-resistant cooking utensils, pour in water, add salt. Wait for the composition to boil, then do not turn off the fire.
2. Start lowering 3-5 peppers into the dishes, keep them for about 4 minutes. During this period they will be blanched. Sterilize containers. Start removing peppers 1 at a time. Pour the liquid out of the fruit, then send it to the jar.
3. Now make the marinade. To do this, pour water into a saucepan, granulated sugar, salt, allspice-peas, celery. Send the container to the stove, boil for 5 minutes.
4. Pour the vinegar into the bell pepper bowls. Then add the prepared marinade. Seal the container, turn it upside down. Wrap with an old sweatshirt, wait for it to cool.

• table vinegar - 240 ml.
• granulated sugar - 120 gr.
• Bulgarian sweet pepper - 3.5 gr.
• honey - 130 gr.
• drinking water - 1.3 l.
• laurel - 5 pcs.
• crushed salt - 65 gr.
• sunflower oil - 245 gr.
• peppercorns - 5 gr.

1. Rinse the pepper first, then remove the seeds from the core and cut off the tail. Chop the fruit with tongues or cubes, as you like. The main thing is that the vegetable is convenient to eat.
2. Pour water into the enamel pot. Add granulated sugar, peas, honey, salt, bay leaf and sunflower oil. Wait for the first bubbles, immediately pour in the vinegar solution.
3. Boil the marinade for 3 minutes. When this time has passed, reduce the burner to the middle mark. Dip the peppers in the liquid, wait for the boil, then simmer the vegetables for another 10 minutes.
4. When the composition changes shade, the twist is ready. Put the pepper from clean containers and cork with a special key. Soak upside down for about 8 hours.

If you plan to eat bell peppers as a snack, choose the option of preservation in oil, tomato juice, apple cider vinegar. For those who wish to stuff the vegetable in the future, the method marked "for future stuffing" is suitable. Recipes are selected according to taste preferences. Supplement the composition with spices, your favorite types of greens.

Video: delicious bell pepper with ketchup