Pickled bell peppers recipe. Preserving Sweet Peppers Without Sterilization

Pickled peppers are a delicious preparation for the winter, which will wonderfully decorate your table. Everyone has their own recipe for pickled peppers. Someone prefers the old way of their granny, someone invents their own. In any case, the preparation of bell pepper is a wonderful occasion to please your family by opening a jar or two of this wonderful preservation. Pickled peppers have their own unique, unique taste. On our site you will find delicious recipes for this wonderful appetizer. Enjoy and delight your loved ones in winter with this wonderful dish, and simple recipes with step-by-step photos will help you in cooking!

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kerescan - Jul 17th, 2015

You have probably harvested or tried these pickled vegetables. But have you tried pickled peppers with honey? What about cauliflower? I love to make many new homemade preparations every harvesting season. A colleague gave me this delicious, unusual and simple recipe for preservation with honey and vinegar. I suggest that you try to make such a preparation.

Pepper is a vegetable that is relevant both in summer and in winter. You can enjoy the sweetness and freshness of bell pepper at any time of the year, if you preserve it correctly. Read the best recipes only in our article.

Everyone knows that Bulgarian sweet pepper is the healthiest vegetable in which Vitamin C is found in higher amounts than lemons. Therefore, it is very important to provide yourself with this wonderful product in the winter. We offer you several recipes for delicious homemade preparations. Especially now is the season of sweet pepper!

Pickled peppers for the winter with vegetable oil

There are different ways to pickle sweet peppers. Choose the option you like and get to work!

Method 1

• wash and deseed 5-6 kg of sweet pepper
• cut into strips
• put in a container where you will cook
• pour 1 liter of water and 400 ml of vinegar
• add 4 tbsp. l. with a slide of salt, 3.5 cups of sugar
• throw in 10 allspice and 7 cloves
• boil
• pour in 700 ml of oil
• keep boiling for at least 7-10 minutes
• pour into sterilized jars
• spin

Canned peppers - will be a great addition to the dinner table in the winter

Method 2

This option for pickling peppers is the easiest. To prepare a brine for 5 - 5.5 kg of pepper sweets you need to take:

• water - 9 l
• granulated sugar - 700 g
• salt - 400 g
• refined oil - 200 ml
• vinegar - 1 l

Now the process itself:

• make punctures near the tail of the peppers
• mix the products indicated for the brine
• boil
• dip the peppers in the boiling mixture
• cook for 7-10 minutes
• put into jars
• pour in brine while hot
• spin the cans
• keep them upside down, wrapped in something warm, for about a day

Bulgarian pepper marinated with garlic in jars

Diversify the taste of the workpiece with garlic. The recipe below will please you with a spicy and refreshing taste.

Our products:

• sweet pepper - 3 kg
• garlic - 2 small heads
• water - 4 tbsp
• salt - 2 tbsp
• sugar - 4 tbsp
• vinegar - 220 ml
• sunflower oil - 150 ml

The cooking process is:

• Combine 220 ml of vinegar with 800 ml of water and 150 ml of sunflower oil
• pour into a thick bottomed saucepan
• pour 2 tbsp. salt and 4 tbsp. Sahara
• washed and peeled sweet peppers (3 kg), cut into slices
• pour into a saucepan with marinade
• boil for 10-12 minutes
• garlic cut into small cubes
• put the pepper in jars in layers, sprinkling each layer with garlic
• tamp tightly
• put complete sterilize
• sterilize for at least 10 minutes

We also offer option without vinegar.

Take:

• 5 kg pepper
• 2 large heads of garlic
• 1 large parsley root
• 1 l vegetable oil
• 1 liter of water
• 2 tbsp. l. salt
• 1 cup sugar sand
• to taste bay leaf and pepper

You need to prepare like this:

• peppers, washed and peeled, cut in half lengthwise
• chopped garlic and parsley root
• make a marinade from the rest of the products and boil
• combine with pepper and parsley
• pour into jars, shifting with garlic
• cover with lids and sterilize for 20 minutes
• twist and wrap

Peppers marinated with honey for the winter in jars

Do you want to surprise your guests with an unusual snack? treat them pepper marinated with honey. To do this, prepare the following products:

• sweet red pepper - 2 kg
• honey - 0.5 tbsp
• refined oil - 0.5 tbsp
• vinegar - 0.5 tbsp
• allspice and black pepper - 5 peas each
• bay leaf - 2 pcs

Pepper with honey is an unusual dish, but you will definitely like its taste.

The process is:

• wash our vegetables and extract the seeds
• cut lengthwise
• mix liquid ingredients
• add spices
• bring everything to a boil
• send peppers there
• boil 7 minutes
• pour into jars, cover with lids
• set to sterilize for 40 minutes
• roll up

Such an appetizer has a delicate honey flavor and will definitely please your household and surprise guests.

Pickled peppers for the winter with onions

Try the following pepper preservation option - with the addition of onions. For 10 large sweet peppers, you need to take such products based on a 1 liter jar:

• onion (small), clove bud, bay leaf - 1 pc.
• black pepper - 6 peas
• sugar, vinegar, refined oil - 1 tbsp. l.
• salt - 1 tsp riding

The preparation is simple:

• remove seeds from washed peppers
• cut pepper and onion into petals
• wash the jars well, preferably with soda
• place spices, salt, sugar, onion petals in each jar
• add vinegar oil
• put the peppers
• pour boiling water into jars, not reaching the edges by 2 cm
• cover with sterilized lids
• sterilize for at least 20 minutes
• you can roll up
• turn over, wrap

Pickled hot peppers for the winter without sterilization

Love spicy? Then we offer you simple recipes for canning hot peppers. There are many ways to prepare a dish, but we offer you the most popular.

Method 1

Take these products:

• hot pepper (it is desirable to choose even pods of light green color)
• vinegar and water - 1.5 tbsp each
• salt and sugar - 2 tbsp. l with top

You need to prepare like this:

• wash the jars thoroughly using baking soda
• wash the peppers under running water
• send it to the banks
• combine water with vinegar
• add sugar and salt
• bring the mixture to a boil
• pour peppers in jars with boiling marinade
• you can spin banks

If you wish, you can lay pepper pods with dill sprigs, but even without adding greens, you can get a fragrant and very tasty preparation for the winter.

Method 2

Products:

• 2 kg hot red pepper
• oil, sugar, vinegar - 1 tbsp each
• 1 liter of water
• 2 tbsp. l. salt

It's easy to prepare:

• trim the stems off the washed peppers
• cook the marinade from the indicated ingredients
• connect with peppers
• boil 7 min
• pour into hot jars
• roll up

You can try after 3 weeks - that is how much time the peppers need to be nourished by the fragrant marinade.

Pickled bell pepper for the winter without sterilization

If you do not want to spend a lot of time on preservation, pickle bell peppers according to the recipe below.

You will need these products:

• sweet pepper (any color) - 5 kg
• salt - 1 teaspoon
• granulated sugar - 400 g
• vinegar - 0.5 l
• sunflower oil (you can take unrefined) - 0.5 l
• black pepper - 5 pcs. on a jar
• bay leaves - 2 pcs. on a jar

You can cook pepper without sterilization - this way you will save time

Cooking process:

• free the pepper from seeds and stalks
• cut into 4 parts along
• in a vessel with a thick bottom (you can in a cauldron), pour vinegar and oil
• sugar - there
• bring the mixture to a boil, stirring all the time
• make sure the sugar doesn't burn
• put the pepper in the bubbling liquid in portions
• Boil each serving for approx. 6 minutes
• at the same time start sterilizing jars and lids
• put bay leaves and bitter peas in prepared jars
• send hot peppers to jars, cover with lids
• through minutes 15, when the pepper has reduced in size, add more
• pour the marinade into a full jar
• spin
• turn over and cover with an old blanket for the day

Peppers stuffed with cabbage and vegetables for the winter

A dish that does not require additional dressings that can be served immediately is bell peppers stuffed with cabbage, carrots and herbs. In winter, such a vitamin snack will also be very relevant.

Take these vegetables

• 3 kg pepper of any color
• head of cabbage
• 600 g carrots
• 2 heads of garlic
• bunch of small parsley

For marinade:

• 1.5 liters of water
• vinegar and rast. oils - 1.5 tbsp each
• 1.5 tbsp salt
• 1.5 tbsp sugar

Prepare as follows:

• coarsely grate the carrot
• shred the head of cabbage finely
• combine cabbage with carrots, crush well with your hands
• set aside for an hour
• washed pepper, carefully, trying not to damage the integrity, peel
• from the products listed in the recipe, cook the brine - marinade
• dip the pepper for 2 minutes in boiling brine
• now let it cool down
• stuff peppers with vegetables
• throw a couple of cloves of garlic and parsley into jars
• tightly place peppers in jars
• put the brine in it
• sterilize 25 min
• roll up the lids

Pepper in a tomato for the winter

If you like tomato juice, be sure to try pepper in tomato.

For this salad you need to take

• 2 liters of tomato juice
• 6-7 kg bell green or red pepper
• 1.5 st. vinegar
• 100 g salt
• 2 tbsp. granulated sugar
• 2 tbsp. refined oils
• 3 tsp allspice

The cooking process is:

• wash the pepper and cut into several petals
• combine tomato juice with the rest of the ingredients and boil
• Pour in the pepper pieces and boil for 15 minutes
• at the same time, sterilize jars with lids
• pour into jars and twist

If you do not have tomato juice, it can be successfully replaced with tomato paste, which must be diluted with water.

How to close the pepper for the winter for stuffing

It is believed that stuffed bell peppers are exclusively a summer dish. But you can enjoy this wonderful dish even in winter if you use our recipe.

First preparation:

• medium-sized peppers (preferably different colors to add brightness to dishes in winter) carefully remove seeds and tails
• try not to damage the vegetables
• blanch in lightly salted water for 2 minutes
• carefully put the peppers in jars (3 liters is better)
• pour the remaining brine into the jars
• pour vinegar (9 percent) in the same place at the rate of 1 tbsp. per 1 liter
• roll up

A very interesting way of similar preparation with aspirin.

Preparation second:

• prepare the peppers as in the previous recipe
• also blanch them in salt water
• put into jars
• instead of vinegar, add aspirin 1 tablet per 1 liter
• pour unsalted boiling water
• spin the cans
• keep wrapped until completely cool

Pickled hot peppers in Armenian for the winter

Have you ever tried tsitsak? This is the name of the Armenian hot pepper appetizer, which is always served with shish kebabs, kebabs. No? It's easy to fix!

Hot Tsitsak Peppers Can Be Easily Prepared at Home

Write down the recipe:

• take hot green pepper pods for snacks
• spread them unwashed in a single layer on a tray or table and leave for 3 days to let it wilt slightly
• rinse and make a few cuts
• put in a container, mixed with dill branches and peeled garlic cloves
• pour cold brine into a bowl, which is made from water and coarse salt at the rate of 0.5 tablespoons of salt per 3 liters
• peppers should be completely covered, so you can put a weight on top
• leave to ferment for a week until the pods turn yellow
• squeeze everything well and pack tightly into jars
• drain excess liquid
• set to sterilize for min 15
• roll up the caps

Video: Tsitsak - hot, salty pepper

Pepper in Korean for the winter

Hot and spicy preserves are obtained according to Korean motives. For cooking, you need the following products:

• multi-colored sweet pepper - 3 kg
• salt - 0.5 tbsp
• granulated sugar - 0.5 tbsp
• crushed garlic - 0.5 tbsp
• water - 500 ml
• ground black pepper - 0.5 tsp
• cumin - 0.5 tsp
• vinegar - 250 ml

It's easy to prepare:

• mash the garlic with salt and sugar, cumin and pepper until smooth
• remove the seeds from our vegetable
• smear it well inside with a fragrant mixture and leave it in the cold overnight

• pour the juice that our peppers let into a saucepan, adding water and vinegar
• boil the resulting marinade, and pour into jars where the peppers are already tightly packed
• if you cover with plastic lids, put in the refrigerator, and if you are going to store for a long time, then it is better to sterilize canned food

And you can cook in a different way:

• cut into thin strips 2 kg of pepper (necessarily different colors)
• mix refined oil (4 tbsp), water (100 ml), vinegar (6 tbsp), salt (2 tbsp), sugar (2 tbsp)
• put chopped garlic (1 head), coriander (2 tsp) and ground pepper (2 tsp) there
• odorous mixture must be boiled
• combine the slightly cooled marinade with vegetable straws
• shake well so that everything is coated with spices
• you can cover with a load and put it in the cold
• You can treat your loved ones in 2 days

Georgian pickled hot peppers

Diversify your winter preparations with a traditional Georgian snack - hot pickled peppers. Of course, you will have to tinker, but the gratitude of those who try it is worth it.

• Rinse thin long pods of bitter pepper with tails and make a small incision on the side of each
• cook the marinade from 200 ml of white wine vinegar, 120 ml of vegetable oil, 0.5 tsp. salt, 2 tbsp. sugar and 3 pcs. laurel
• cook on very low heat
• into a boiling liquid, drop the pods in portions and boil for 5 minutes
• when all the peppers are cooked, pour the chopped bunch of parsley and celery, 6-7 chopped garlic cloves into the cooled marinade
• boil again
• put the pods in the marinade and keep in the refrigerator for a day
• put in jars, cover with plastic lids
• or sterilize and screw

Roasted and baked canned peppers for the winter

We want to offer you more original ways of harvesting pepper. For the option with roasted peppers per 1 liter. jar take:

• 1 clove of garlic
• 1 tbsp Sahara
• 1 tsp salt
• 50 ml vinegar
• 30 ml water

And, of course, our main ingredient is bell pepper. He must be small size.

How to cook:

• Wash the peppers, but don't peel them. In this appetizer it comes with seeds and ponytails
• fry peppers in refined oil. It will sizzle and splatter, so cover the pan with a lid
• put the roasted peppers tightly in jars
• add other products
• screw on the lid
  You can add greens

Option with roasted peppers:

• small sweet pepper - 3 kg
• black and allspice peppers - 15 peas each
• garlic - 9 cloves
• bay leaf - 3 pcs

For the marinade:

• refined oil, sugar - 1 tbsp each
• water - 1.5 l
• vinegar - 170 ml
• salt - 2 tbsp

Prepare like this:

• washed and unpeeled peppers bake in the oven
• put it in jars
• add garlic spices
• cook the marinade from the indicated products
• fill them with peppers in jars
• sterilize 20 minutes
• roll up

Sweet and hot pepper- This is an excellent product for conservation. Complement your winter preparations with delicious vegetables, and your family will thank you for the time spent in the kitchen.

Video: Delicious fried peppers for the winter

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!

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

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

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

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

Also, sweet pickled peppers will be an excellent filling for cheese and cottage cheese casseroles or omelettes. Thus, there are a huge number of options for using sweet canned peppers.

So, the matter remains small - to make a few jars of delicious preparations for the winter. It is convenient to pickle sweet peppers in liter or half-liter jars.

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

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

Ingredients:

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

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

To prepare the blank, you will need sweet peppers of green, red, yellow and orange. I will make the marinade from water, salt, sugar, onion cloves, cloves, black peppercorns, parsley, mustard seeds and vinegar.

I carefully wash the pepper, remove the stalk, seeds and partitions inside. I cut the pepper into strips (width is about 1-1.5 cm).

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

Sliced ​​strips of sweet pepper tightly stacked in a jar in an upright position.

Separately, I boil water (this is not the water that is designed for marinade). I pour sweet peppers in a jar with boiling water, leave to stand for 7 minutes.

I pour out the water using a special nozzle on the jar. And once again I pour boiling water. I leave it again for 7 minutes.

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

I'm making a marinade. I pour 0.5 liters of water into the ladle, add the onion, cut into rings or slices. I throw spices, mix.

I put the ladle on the fire, I wait until the marinade boils. I pour in the vinegar, stir and turn it off.

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

On top, you can put pieces of onion from the marinade, if they fit. I cover with lids and immediately roll up.

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

I cool the jars and put them away for storage in a dark, cool place.

Pickled bell peppers with butter - a recipe for the winter

Greek cuisine is considered one of the healthiest in the world. And all because the methods of cooking in it are chosen so as to maximize the benefits of the products.

Even the preservation of vegetables is thought out in this regard. So, among the Greeks, a recipe for harvesting sweet peppers baked on the grill is popular.

It is placed in oil, add more basil and garlic. Roll up in banks for the winter. It turns out incredibly tasty and healthy! Here is a very simple recipe.

What you need for 2 liter jars:

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

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

Wash peppers, do not peel. Dry, brush generously with oil and bake on the grill or just in the oven on a baking sheet.
Remove the grill with pepper, let cool, peel off the wrinkled skin and scrape out the seeds.

Chop the garlic very finely, and the basil - larger, wash before that.

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

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Distribute the roasted peppers, basil greens and garlic among the jars. Tamp down in dense layers.

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

Keep upside down and wrapped for 12 hours. Then store the grilled pepper in oil in a cool place.

Pickled bell peppers for the winter without stuffing oil

There are a lot of lovers of bell pepper - a healthy and tasty vegetable, but not all of them know that this product with its taste and aroma can please them not only fresh in season or stewed with other vegetables.

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

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

Products:

• Bulgarian pepper with thick skin, sweet (in terms of quantity, take one three-liter jar, this is about 6 pieces).
• liter of distilled or boiled water.
• salt to taste - 1-2 teaspoons.

How to pickle bell pepper for the winter whole so that it is crispy:

Sterilize the jar prepared for salting. Better to do it over the ferry. Enough to sterilize one jar 10-15 minutes.

Boil the water and drop the seaming lid in there for 2 minutes. You can use cans screw or seaming. Regardless of which jars and lids you use, be sure to pre-sterilize.

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

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

On a note! Salting peppers should remain intact after peeling; you do not need to cut them into halves or several parts. Cut out only the stalk and remove the seeds and partitions through the existing hole.

Place peeled whole peppers in a sterilized jar, tamping them as close (tight) to each other as possible. If they lose their shape a little at the same time, it's not scary.

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

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

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

On a note! Boiling and pouring vegetables with hot water is not necessary, in this case, pickled peppers will lose their consistency and will not be crispy.

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

If you pickle bell peppers for the winter, then you should store the jars only in the refrigerator for no more than 1 year. Open store about 36 hours in a cold place and 10 hours in a room.

Video: Pickled bell peppers with honey