Pickling a whole bell pepper for the winter. canning with bay leaf

Bulgarian pepper - versatile vegetable, which is not only used for cooking all kinds of blanks in combination with other vegetables, but also proved to be excellent as an independent product, from which very tasty and healthy snacks. One of the most popular preservation methods bell pepper is its pickling. We bring to your attention five quick and easy recipes that will help you prepare delicious pickled peppers for every taste.

Pickled Peppers with Honey "Summer Miracle"

Pepper varieties with dense fleshy walls are best suited for this recipe. If you take the fruit different colors, the appetizer will turn out not only tasty, but also very beautiful.

To prepare a marinade for 5 kg of seeded pepper, we need:

• water - 1.4 liters;
• acetic acid (6%) - 0.4 l.;
• sugar - 200 gr.;
• vegetable oil - 200 gr.;
• honey - 50 gr.;
• salt - 40 gr.

Cooking

Chopped peeled peppers large slices. In a large container, mix all the other ingredients, wait for it to boil and add pieces of pepper to the marinade. After 5 minutes, remove the pepper with a slotted spoon and put it in pre-prepared jars, add the remaining brine, cork with lids and wrap well. After the jars have cooled, the snack can be stored both in the cellar and at room temperature.

Pickled peppers with apples

The original combination of juicy meaty slices of bell pepper with spicy sourness of apples and spicy cinnamon lovers of light sweet and sour snacks will certainly like it.

For 5 liters finished product you will need:

• 4 kg of pepper, peeled from seeds;
• 1 kg of ripe apples of any variety;
• 30 gr. cinnamon powder (10 gr. for marinade and 20 p. add to vegetables);
• 1 liter of water;
• 40 gr. Sahara;
• 20 gr. salt;
• 200 gr. natural apple cider vinegar.

Cooking

Cut the peeled pepper into 2 parts, dip the halves in boiling water for 2 minutes, then cool. Cut the apples into quarters, remove the seeds, also boil in boiling water for a couple of minutes, cool. Place the pepper halves and apple slices in layers in previously prepared jars, lightly sprinkling a layer of apples with cinnamon powder.

Boil water, add salt and sugar to it, pour Apple vinegar. Fill jars with peppers with marinade, loosely cover with lids and boil in a water bath for 20 minutes, then cork and leave upside down until cool.

On the subject: what else can be prepared from sweet bell pepper for the winter? Only blanks in your recipe book!

Fried peppers in a marinade for the winter (recipe for a slow cooker)

Delicious and fragrant slices roasted pepper can be used as independent snack or as a side dish for meat dishes.

To prepare a liter jar of pepper, you need to take:

• 10 small peppers;
• 3 cloves of garlic;
• 40 gr. Sahara;
• 20 gr. salt;
• a glass (50 gr.) 9% acetic acid;
• a glass (50 gr.) of sunflower oil.

Cooking

Peel the peppers, put them whole in a slow cooker, pour in the oil and cook in the frying mode for about 10 minutes, so that the fruits are well browned on each side. Grind the garlic with a press or blender, mix with vinegar, sugar and salt.

Put the hot peppers as tightly as possible in a jar, add the vinegar and garlic marinade, pour the remaining oil in the multicooker on top. Seal the jar and keep warm until cool. Store snacks in the refrigerator.

Peppers in tomato marinade

The classic combination of tomatoes and bell peppers is familiar to everyone since early childhood. Sour - sweet taste apples and the sharpness of garlic gives this recipe a special originality.

Sweet red peppers are best for making appetizers.

For 1 kg. fruits you will need:

• 0.8 kg of strong juicy tomatoes;
• 0.5 kg of green apples of sour varieties;
• 0.5 kg of onion;
• a head of garlic;
• 0.2 l of sunflower oil;
• 40 gr. salt;
• 100 gr. Sahara;
• 50 ml of acetic acid.

Cooking

Chop tomatoes and apples coarsely enough and pass through a blender or meat grinder along with garlic cloves. Chop the onion as thinly as possible. Fold the onion into the resulting sauce, salt, add butter and sugar, mix everything.

Put the container with the sauce on the fire, wait for the first signs of boiling and boil from that moment for about half an hour. Meanwhile, peel the peppers and cut in half or quarters. Pour the pepper into the marinade and boil for about 15 minutes, add acetic acid and remove from the stove. Pour the resulting snack into prepared jars and cork.

Long shelf life classic pickled pepper

The simplest and popular recipe blanks from bell pepper. Peppers prepared in this way are well tolerated by storage in an apartment, the banks do not explode and do not become cloudy.

To prepare the marinade for 3 liter jars required:

• 1.5 l. water;
• 250 gr. Sahara;
• 0.2 l. apple cider vinegar;
• 50 gr. salt;
• a head of garlic;
• 100 ml sunflower oil.

Peel the ripe multi-colored fruits of bell pepper from seeds and chop into strips, peel the garlic and disassemble into slices.

For the marinade, dissolve salt and sugar in boiling water, add acetic acid and oil. Put the slices of peppers in the marinade and boil for exactly 7 minutes. Place the finished pepper tightly in sterile jars, add two to each whole slices garlic and top with marinade. Roll up the jars and send to cool in a warm place.

Foreword

Bulgarian pepper is a popular product often used in cooking. Peppers pickled for the winter - healthy and tasty dish. Need to find optimal recipe pickled peppers.

Bell pepper is sweet vegetable, although sugar does not contain so much - only 5%. From this follows the first useful property - low calorie. 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 strengthens the walls of blood vessels. 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. Pepper can be made various blanks. 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 - excellent workpiece for the winter, because sometimes it's so nice to open a jar prepared with your own hands.

Exists a large number of pickled pepper recipes 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 lay it out in pre-prepared clean jars(sometimes medium-sized chopped parsley and garlic are thrown there for taste).

It is worth paying attention to one a traditional dish from 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 are added to the ingredients, Bay leaf. 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. Incredible tasty snack ready.

Pickled Peppers with Tomatoes

From the blanks for the winter one more interesting option spin 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 exactly regular recipes pickled peppers - sweet. 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 this dish you can watch 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). IN large capacity(for example, a saucepan) pour water 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. Bring it to a boil, add vegetable oil, sugar and salt, and then stir 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 vinegar from apples or grapes (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 fit recipe pickled hot chili peppers. But it should be used very carefully, because it has burning properties and can easily make you cry. But why do we love this one so much? delicious pepper? Scientists have found the answer. It turned out that by eating hot pepper, 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 for patients with problems gastrointestinal tract. But all other people just need to include it in their diet because of great content it contains useful substances and vitamins of all groups. 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. diabetes restores the function of the liver and of cardio-vascular system, can restore nervous system, will help to 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 simple recipe 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 useful properties then pepper will only benefit you.

Of all the seamings for the winter, I would highlight the recipe for pickled peppers. The taste of pickled bell pepper is simply divine - fragrant, moderately spicy, slightly sweet. And what a beautiful, you won’t take your eyes off! You open a jar in winter, and until you finish it, you won’t stop, well, oh-oh-very tasty. And what is most remarkable - pickled peppers are prepared without sterilization !!! Try it, this recipe is really worth your attention, you won’t want to cook pickled peppers for the winter in a different way!

Ingredients:

(Yield: 3 cans of 650 ml.)

• 1.5 kg. bell pepper
• 1/2 cup sugar
• 1/2 cup 9% table vinegar
• 1/2 cup vegetable oil
• 1 tbsp salt
• 1 small head of garlic
• 5-6 pcs. bay leaf
• 10 pieces. peppercorns
• 2-3 cloves (optional)

• As you probably already noticed, there is not a drop of water in the list of ingredients. It is due to the fact that the pepper is marinated in own juice(without adding water), it turns out so fragrant and tasty.
• So, we buy red or yellow bell pepper. Green can also be pickled, but it turns out not so tasty, so I recommend yellow or red. Pepper choose juicy and fleshy.

• Before cooking anything, sterilize dishes and lids. For pickled peppers, it is convenient to use half-liter jars, you can use a little more. How to properly sterilize.
• Well, now back to the bell pepper. Wash the pepper thoroughly, let it drain. Cut each pepper in half, remove seeds and stem. The place of attachment of the stalk can be slightly trimmed, because. It is there that dust accumulates, which is not always washed out.
• Pepper cut into 5-6 parts, depending on the size. In principle, according to this recipe, you can pickle and whole pepper, but in this case it is more difficult to put it in jars.

• Now let's prepare the marinade. We take enamel pan or a bowl. We pour sugar.

• Add refined vegetable oil. We take fresh oil, because. old oil can be bitter, which will not improve taste qualities blanks.

• We pour vinegar. By the way, it is also advisable to use fresh vinegar, and not from the time of the “king of peas”.

• Let's not forget the salt. We use ordinary rock salt. Salt "Extra" is not suitable for canning.

• We put the resulting mixture on fire, add pepper, bay leaf, cloves.
• Cook the mixture for just a minute so that the salt and sugar are completely dissolved.
• Put the peeled garlic into the boiling marinade.

• Add bell pepper to the pan, but not all at once! The whole pepper simply does not fit, so we put only a part. Depending on the pepper and the diameter of the pan, cook in two or three steps.

• At first it will seem that the liquid is incredibly small, but the pepper, immersed in hot marinade, quickly releases its own juice.
• Stirring occasionally, cook the peppers in the marinade for 15 minutes.
• Pepper tightly packed in hot and dry sterile jars. Blanched bell peppers become semi-soft, so they fit pretty well in jars. We immediately cover the jar with a sterile lid.
• We repeat the procedure for the next part of the pepper: cook for 15 minutes, pepper tightly, put in a jar to the top, cover with a lid.
• And last, The final stage- fill the jars with boiling marinade, close the jars.

• Then turn the jars of pickled peppers upside down and leave to cool.

• The next day, we hide our very tasty and beautiful workpiece in the cellar or pantry. Do not forget that conservation should not be placed in the sun, near a battery or other heating devices.

• Serve chilled.
• By the way, bell peppers marinated according to this recipe can be cooked not only for the winter! Pickled and chilled, it is ready literally the next day. Although, of course, after the pepper has stood in the marinade right up to winter, soaked in spices and marinade, it will become even tastier.

People who prefer healthy food, try as often as possible, along with other vegetables, to introduce bell pepper into their diet. This low-calorie product contains fiber, carbohydrates, proteins, a whole range of useful substances, including vitamins and trace elements. To promote health and keep your body in good shape, this vegetable is best consumed raw during the ripening period in summer or autumn. And to enjoy the taste of pepper in winter - The best way freeze or marinate in jars.

If you marinate the whole pepper, it will come in handy for stuffing. The filling can be made from minced meat or a mixture of vegetables (carrots, onions, cabbage). Before harvesting, wash the vegetables, remove the stalks and seeds. We sterilize jars. Then we cook the marinade. For 1.5 liters of water, 2 tbsp. sugar and vinegar, 1.5 tbsp. salt. Bay leaf, black and allspice add peas to your taste. In a separate bowl, after boiling water, blanch the peppers for 1-2 minutes. Carefully remove them with a slotted spoon from boiling water and carefully put them in jars. Fill with boiling marinade and twist with metal sterilized lids. Turn upside down and cover tightly with a blanket. Pickled fleshy red, yellow and orange peppers are perfect for a festive table. They can also be prepared ahead of time. winter harvest. To do this, cut each fruit lengthwise into 4-6 pieces and remove the seeds. For the marinade you will need: 1.5 liters of water, 70 g of sugar, 40 g of salt, 40 g of vinegar, spices. Throw chopped peppers into the boiling marinade and blanch for 5 minutes. We put spices, bay leaves in prepared sterile jars, lay out blanched vegetables and pour hot marinade. We twist the lids, turn them over and wrap them with a blanket. Keep until completely cool.

Pepper salads in combination with other vegetables are very tasty for the winter. Cooking them is not difficult, and the dishes are tasty and especially desirable in winter. For 1 kg of pepper we take 2 kg of tomato, carrot and onion. Cut the pepper into slices, cut the tomatoes into slices, grate the carrots, cut the onion into half rings. We put everything in a large bowl, add a glass of vegetable oil, a glass of sugar, 3 tbsp. salt, allspice and black peppercorns. Stir and simmer for 40-50 minutes. 5 minutes before the end, add 0.5 cups of vinegar. We put it in small sterile jars and roll up the lids. Turn over and wrap.

Excellent taste has lecho with tomato juice. Cooking it is simple and fast. Pepper cut into rings or strips. Cut the onion into thin half rings. Put salt, sugar, vinegar, vegetable oil, garlic and spices into boiling tomato juice. Then we throw pepper with onions, mix and cook for 20-25 minutes. For 3 l tomato juice 3.5 kg of pepper will be required. We take onions 1.5 kg and 1 glass of sugar, vinegar and vegetable oil. Add 1.5 tbsp. salt.

Pickled peppers, which you open in the winter, are suitable as a side dish for meat and fish, potatoes in any form, rice and buckwheat. If you add eggplant, cabbage, zucchini or mushrooms to such a salad, you can get unusual dish and so culinary masterpiece please your loved ones.

I love crispy marinated bell pepper! Always looking to add to my culinary collection. interesting recipes its preparation. And today I offer you best recipes with a photo of pickled peppers for the winter - you will lick your fingers!

Pickled sweet peppers without sterilization

Let's look at a simple recipe first. We preserve pepper in oil - preferably homemade, unrefined.

Ingredients:

• 1 kg of processed pepper;
• 50 g of salt;
• 1 liter of water;
• 150 ml of vinegar (9%);
• 200 ml vegetable oil.

How we cook:

1. We clean the sweet pepper from tails and seeds, wash, cut into pieces.
2. We put the pepper in a saucepan, pour in water to cover (more than a liter). Let's add 2 tbsp. tablespoons of oil. Simmer covered for 5 minutes.
3. We take out the pepper with a slotted spoon, throw it into a colander. Pour 1 liter of liquid from the pan into a separate bowl, pour out the rest. In this liter add the remaining oil, salt, vinegar. Stirring, bring to a boil and turn off the heat.
4. Dip the pepper in the marinade, cover with a lid, let it brew for 12 hours.
5. In the meantime, sterilize the jars, scald the plastic lids with boiling water.
6. We shift the cooled down and already ready pepper in jars with lids. We store in the refrigerator.
7. Here is such a simple recipe for sweet peppers pickled for the winter, prepared without sterilization. On it, you can also make seamings in a cold way - just dip the pepper in an almost cooled marinade and soak for a day.

Note: chopped peppers of different colors look very nice in a jar.

Peppers marinated whole with garlic and herbs

I really love and appreciate recipes with oil and garlic pickled bell pepper for the winter. I'll tell you first how to cook a whole pepper in liter jars.

Ingredients for one jar:

• 10-12 pcs. bell pepper;
• 4-5 pcs. garlic cloves;
• 50 ml of vegetable oil;
• 1 PC. bay leaf;
• 4-5 pcs. allspice peas;
• 1 bud of cloves;
• Parsley, thyme - to taste;
• 0.5 st. spoons of salt;
• 3 art. spoons of sugar;
• 5 st. tablespoons of vinegar (9%).

How we cook:

1. Cut off the tops of the peppers, remove the seeds and wash. We divide the garlic into slices, cut into plates. We wash the greens, cut.
2. Pour oil into the pan, fry the pepper whole, covering with a lid, until it becomes soft.
3. In sterilized jars, we put pepper, chopped garlic and herbs, cloves, allspice, bay leaf in layers. Pour sugar, salt, pour in vinegar.
4. Boil water in a kettle and pour it over vegetables in a jar. Immediately roll up the lids.
5. We shake the jars, roll them on the table so that the salt and sugar dissolve. Let's wrap it up. Transfer after cooling to a cool place.

Pepper in tomato sauce

And now I will share the recipe how to make aromatic pepper in tomato sauce.

Ingredients (for 4 jars of 0.5 l):

• 1.5 kg of sweet pepper;
• 80 ml tomato sauce(any one you like);
• 250 ml of water;
• 60 ml vegetable oil;
• 50 ml of vinegar (9%);
• 15 g of salt;
• 50 g of sugar;
• Bay leaf, black peppercorns - to taste.

How we cook:

1. Wash jars with soda, sterilize over steam. Boil the lids in boiling water for 5 minutes.
2. We clean the pepper, remove the stalks with seeds, wash, cut into pieces.
3. Pour into a saucepan clean water, add vegetable oil, sugar, bay leaf, peppercorns, salt, vinegar. Pour in the tomato sauce, stir.
4. Now we pour Bell pepper. Heat to a boil, simmer covered for 10 minutes.
5. While hot, lay the workpiece in jars, twist the lids. After insisting under the covers, we transfer to the cellar for storage.

Bulgarian pepper marinated in oil

Consider the recipe for pickled peppers, cut into slices, cooked with butter and garlic.

Ingredients:

• 3 kg of bell pepper;
• 1/2 cup sugar:
• 50 g of salt;
• 1/2 head of garlic;
• 250 ml vegetable oil;
• 250 ml of vinegar (6%);
• Parsley, dill - to taste.

How we cook:

1. Sterilize jars and lids. Let's discuss them.
2. We process the pepper, cut it into slices. Peel the garlic, wash and cut into small cubes. We wash the greens, dry, cut.
3. Put the pepper in a saucepan, pour oil. Add vinegar, sugar, salt. Simmer covered for 20 minutes after it boils.
4. Five minutes before cooking, add garlic and herbs.

We put the peppers in jars, roll up metal lids. The workpiece is perfectly stored in room conditions.

Pepper "Bell" for the winter

Canned peppers can be not only amazingly tasty, but also beautiful! Pay attention to the semi-sharp variety "bell" - it and on festive table don't be ashamed to submit. I propose savory option preparations with honey.

Ingredients for 1 liter jar:

• 10-12 pcs. bell peppers;
• 1 liter of water;
• 2-3 garlic cloves;
• 1 st. a spoonful of honey;
• 1 st. a spoonful of sugar;
• 1 st. a spoonful of salt;
• 2 tbsp. tablespoons of vinegar (9%);
• Spices - to taste and desire (bay leaf, peppercorns, clove buds, dill, parsley, basil, currant leaves).

How we cook:

1. Pepper "Bell" looks beautiful whole. Therefore, we simply cut out the stalk with seeds from him, rinse inside and out. We will not cut into pieces.
2. In sterilized jars, put greens, currant leaves, and other spices to taste on the bottom. Then fill the container with peppers up to the shoulders.
3. Boil water in a saucepan, add sugar, salt, honey. Pour vegetables in jars with marinade, cover clean lids for 5 minutes.
4. Drain the water back into the pan, boil again and pour the pepper in jars. We leave for 10 minutes.
5. Pour the liquid back into the pan, add vinegar. And pour chopped garlic into jars. For the third time, boil the marinade, pour it into jars and roll it up with a key.

Turn over, wrap in a warm blanket. Let's wait until they cool down. An amazing bittersweet snack is ready! You can store such preservation in the pantry.

Note: This version is with vinegar, but you can substitute vinegar lemon juice in the same amount. It will turn out even tastier and much healthier.

Pickled bell peppers in 15 minutes

As you can see, there are many options for pickled peppers for the winter - you will lick your fingers. Recipes with photos will also help you make an appetizer very quickly - in just 15 minutes.

Ingredients:

• 500 g of peeled bell pepper;
• 4 garlic cloves;
• 3 art. tablespoons of vegetable oil;
• 1 st. a spoonful of salt;
• 4 tbsp. spoons of granulated sugar;
• 1 liter of water;
• 4 tbsp. tablespoons of vinegar (9%);
• Parsley, dill - to taste;
• 1 PC. bay leaf;
• 5-6 pcs. black peppercorns.

How we cook:

1. Pour boiling water over jars and plastic lids, leave to sterilize for a few minutes.
2. We put dishes with water on the stove, pour sugar, salt, seasonings into it, pour vinegar.
3. In the meantime, cut the pepper: clean from the insides, rinse, cut into several pieces along.
4. After the marinade boils, we throw pepper into it, simmer over low heat for 5 minutes. Turn off the fire, leave to brew for another five minutes.
5. During this time, chop the garlic and herbs. We throw them into a saucepan with pepper, add vegetable oil. We mix.

Let's put the pepper fast food to the bank, close plastic lid. After cooling, put in the refrigerator.

Recipe "Dungan"

Many people like spicy Dungan pepper- fried, stewed, stuffed. Let's marinate it today! The appetizer is moderately spicy, spicy, perfectly complements various dishes.

Ingredients (for two 1 liter jars):

• 1 kg of Dungan pepper (long green pods);
• 8 garlic cloves;
• 1 liter of water;
• 250 ml vegetable oil;
• 4 tbsp. spoons of sugar;
• 1 st. a spoonful of salt;
• 250 ml of vinegar (9%);
• 10-15 pcs. black peppercorns;
• 1-2 pcs. bay leaf.

How we cook:

1. Cut off the tops of the peppers, remove the seeds and rinse. Then cut them in half lengthwise or leave them whole.
2. Peel the garlic, wash, cut into slices. My bay leaf, let dry.
3. We sterilize containers for conservation in any convenient way.
4. Bring water in a saucepan to a boil. Add sugar, salt, bay leaf, black peppercorns, oil and vinegar. Then add half of the total amount of garlic.
5. Reduce heat, add Dungan pepper. We simmer for five minutes.
6. At the bottom of the jars we put the remaining garlic and spices caught from the marinade with a slotted spoon (peppercorns, bay leaf). Then tightly fill the jar hot pepper. Add hot marinade.

We cork with lids, turn over, wrap up. After cooling hot snack can be served on the table or hidden for storage.

jalapeno

Same suitable option for spicy lovers. Don't be careful with spices jalapeno pepper kept his useful material to the maximum.

Ingredients:

• 20 pcs. jalapeno peppers;
• 300 ml of pure water;
• 280 ml of vinegar (6%) - you can wine or apple;
• 5 st. spoons of granulated sugar;
• 3 art. spoons of salt;
• 3-4 garlic cloves.

How we cook:

1. We sterilize the jars over steam, cook the lids in boiling water for 5 minutes.
2. Cut off the stems of the peppers and remove the seeds. We wash the peppercorns, cut into rings.
3. Peel the garlic, cut the cloves in half lengthwise.
4. Pour filtered water into a saucepan. Add sugar, salt, garlic, vinegar. Stir, bring to a boil and turn off.
5. Dip the pepper rings in the marinade, cover with a lid. We let it brew for 15 minutes.

Using a slotted spoon, transfer the peppercorns to jars, fill with marinade and roll up the lids. Let cool upside down under a warm blanket.

Peppers in Armenian "Um eat"

And I dedicate this super-recipe to exotic lovers. The name fully justifies itself: until you eat everything, you will not calm down. Unrealistically delicious!

Ingredients:

• 1 kg of pepper (better - long green);
• 3-4 garlic cloves;
• 400 ml of water;
• 100 ml of vinegar (9%);
• 200 ml vegetable oil;
• 1 st. a spoonful of salt;
• 2 tbsp. spoons of granulated sugar;
• 3-4 peas of allspice;
• 1 PC. bay leaf;
• Dill greens - to taste.

How we cook:

1. We sterilize jars. Cover the lids with boiling water.
2. Wash peppers, cut in half lengthwise. We wash the dill, bay leaf, peeled garlic.
3. Heat water in a wide bowl. After boiling, add oil, sugar, peppercorns, salt, vinegar, bay leaf.
4. Reduce the heat and send 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, recline in a colander. Repeat the process until all peppers are ready.
5. We put peppers, chopped garlic and dill in layers in jars.

Pour in the marinade, close the lids. Store after cooling in the refrigerator. Armenian pepper needs to brew for about a day - it will be even tastier!

Watch another video on how to cook pickled peppers.

As you can see, recipes with photos of pickled peppers for the winter are very simple and understandable - you will lick your fingers. Cook and enjoy. Bon appetit!