Pepper in marinade filling for the winter. Pepper blanks for the winter: "Golden recipes

Step by step preparation:

1. Vegetables pre-process, clean, wash and dry. Cut the tails from the pepper and remove the seeds, and remove the husk from the onion and cut into slices.
2. IN large saucepan lower the peppers, fill with water and boil.
3. Pour off 1 liter of water in which the pepper was blanched and boil. Add salt, sugar, marinade and bring to a boil again.
4. Put peppercorns, onion and cloves in sterilized jars. Lay peppercorns in dense rows to the very top of the container.
5. Pour boiling marinade over vegetables and pour in vinegar.
6. Roll up containers with sterilized lids, turn over reverse side, wrap with a warm blanket and leave to cool completely.
7. Store cooled jars in a cool place.

Adviсe:

• If you stuff peppers, then first soak them from the marinade in chilled boiled water.
• If you use a triple fill for this recipe, then in winter you can store the workpiece at room temperature. However, then the peppers will be softer and not particularly crispy.

Marinade for sweet bell pepper

Along with pickled eggplants, cabbage, tomatoes, cucumbers, bell pepper occupies one of its worthy places. This is very tasty snack, from the use of which few people refuse. Variety of marinades this vegetable there are many, but we share the most famous and sought after among housewives.

Ingredients:

• Bulgarian pepper - 2 kg
• Sugar - 100 g
• Salt - 1.5 tbsp.
• Vegetable oil - 100 g
• Table vinegar 9% - 100 g
• Water - 1 l
• Hot pepper (optional) - 2 pcs.

Step by step preparation:

1. Wash the pepper, remove the stalks with seeds and cut into 4-6 pieces.
2. Pour water into a saucepan and boil. Add sugar, salt, vinegar and vegetable oil.
3. Immediately add half of the prepared pepper. Optionally, you can add 1-2 pods of hot pepper. Boil and cook for 3-5 minutes.
4. From the marinade, transfer the pepper to a 3-liter jar, and put the remaining pepper in the marinade and also boil for 3-5 minutes. Then add to the same jar.
5. Pour the vegetables with the remaining marinade, roll up the lids and cool slowly, wrapped in a warm towel. Put the blank in the refrigerator and after a couple of days the peppers will be ready, and they can be served at the table.

Pickled sweet bell pepper with garlic

This recipe is good because peppers can be peeled and cut in advance, for example, a day in advance, and stored in the refrigerator. Also when cooking this recipe be prepared for a strong and pungent odor, especially in the first 2 hours of salamur boiling. But when you go through all the stages of cooking, you will have an amazing result of the meal.

Ingredients:

• Red sweet pepper - 10 kg
• Table vinegar - 0.5 l
• Vegetable oil - 0.5 l
• Garlic - 250 g
• Sugar - 400 g
• Salt - 2 tbsp.

Step by step preparation:

1. In a cauldron or thick-bottomed dish, put peeled garlic, passed through a press, pour in vinegar and oil, add sugar and salt. It is this mass that is called - salamur.
2. Peel the bell pepper from seeds and stalks, cut into 4-6 parts and throw it into salamur with saps. Boil food for 5 minutes.
3. After that, in clean, sterilized, dry and warm jars, tightly fold the pepper to the very top and pour boiling brine.
4. Seal the jar with lids and set to cool, wrapped in a blanket.

How to pickle bell peppers for the winter?

This recipe for harvesting pepper requires minimal costs and available products. At the same time, using the workpiece in winter, you can get vitamins that are not enough for the body. For this recipe, it is desirable to use sweet pepper different colors. Since by combining layers of vegetables when laying in jars, the appetizer will look very original.

Ingredients:

• Bulgarian pepper - 5 kg
• Hot pepper - 5-7 pcs.
• Water - 0.5 l
• Vegetable oil - 200 g
• Acetic acid 9% - 200 g
• Garlic - 3 heads
• Parsley - bunch
• Sugar - 200 g
• Salt - 3 tablespoons

Step by step preparation:

1. Pour water into a saucepan, add oil, vinegar, sugar, salt and bring everything to a boil.
2. Peppers (bitter and sweet) clean from seeds and stalks, wash and dry.
3. Dip the prepared peppers into the boiling marinade and soak them for 7-8 minutes. Vegetables can be cut into slices if desired.
4. Put the boiled peppers in sterilized jars, layering with finely chopped garlic and chopped parsley. Roll up the workpiece with lids and leave it under a warm blanket until it cools completely.

A quick pickled sweet bell pepper recipe

Along with quick recipes pickling cabbage, cucumbers, tomatoes and other joys of summer, bell pepper will deserve its place of honor. spicy pepper on hastily, marinated in just a day, with garlic flavor, is no different from prepared for the winter. It is not too soft, but with a slight crunch.

Ingredients:

• Sweet bell pepper - 2 kg
• Vegetable oil - 100 ml
• Salt - 100 g
• Hot pepper - 1 pod
• Sugar - 1.5 tbsp
• Water - 1 l
• Table vinegar 9% - 100 ml

Step by step preparation:

1. Peel the peppers from the stalks, seeds and excess things. Cut into several not very small pieces, depending on the original size of the fruit.
2. Boil water to prepare the marinade. Pour sugar and salt, pour in oil and vinegar. Put some hot pepper in there.
3. Next, put the prepared sweet pepper and bring the food to a boil. Cook no more than 5 minutes.
4. Pick up a convenient container for marinating and put boiled peppers in it. Pour marinade over them, let cool and refrigerate.
5. In a day, the pepper will be marinated, and it will be possible to taste it, and in two days it will be absolutely ready.

There are a lot of recipes for pickled peppers for the winter. I've tried many, I like many, but there is one that is my favourite. I've been pickling peppers with this recipe for three years in a row. In the recipe itself, everything is simple, the pepper is cut into pieces, poured several times with boiling water, and then with marinade. For me, all proportions are perfect. And I also really like the fact that the pepper does not have to be boiled. In my opinion, the method of conservation by pouring is the simplest, fastest and cleanest. For beginners I made step by step recipe with pictures. Pickled pepper according to this recipe is different in that it turns out to be crispy. And of course it is very tasty and juicy. It can be used as an appetizer, added to soup, served with pasta, etc.

Ingredients:

• Based on 4 cans of 0.5 liters.
• Sweet pepper - about 1.5 kg.
• Salt - 2 tbsp. with a slide
• Sugar - 2 tbsp. with a slide
• Vinegar 9% - 60 ml.
• Allspice peas - 12 pcs. (3 pieces per jar)

How to cook pickled peppers for the winter:

For cooking, I used Bulgarian sweet peppers of different colors. You can use peppers of the same color, it will not affect the taste in any way. But when the peppers are multi-colored, the jar looks prettier.

I prepare jars and lids in advance. They need to be washed with soda and sterilized. I steam sterilized jars and lids in a slow cooker. I like this method because it is less hot, and 4 jars can be sterilized at the same time.

Wash the peppers thoroughly running water, I remove the legs, seeds and partitions.

Then I cut the peppers into strips. First in half, and then each half for another 4 strips.

I lay it down until the pepper fits easily. Then I put the jar on the table and stuff strips of pepper into the cracks. Pepper should be packed tightly.

I alternate the strips of pepper in color to make it beautiful.

Then I pour the water into the sink.

I boil the kettle again and pour again. I leave it for another 5 minutes.

Pour salt, sugar into the pan, put peppercorns.

After 5 minutes, I pour the water from the cans into the pan. I mix. I put it on fire and bring it to a boil.

I turn off the fire. I add vinegar, mix quickly and pour the marinade over the peppers. I roll up the banks, turn them over and wrap them up. I leave it like this until it cools down completely.

All! Pickled peppers for the winter are ready! Everything will take you 1-1.5 hours. It seems to me that this is not much at all, and the result will delight you all winter.

It is better to let the peppers stand for a month so that they are well marinated with spices. Store in a dark cool place. Bon appetit!

Pickled peppers for the winter can only be compared in popularity with pickled cucumbers and tomatoes. The secret of this blank is not only in the amazing aroma and unsurpassed palatability, but also in useful properties, which are preserved even in pickled peppers. We are talking about vitamin C - there is so much of it in this vegetable that no black currant, no lemon can compare with it.

Agree, a multi-colored juicy pepper grown in your garden is much better than a store-bought one. Don't have your own garden? Do not despair, choose fresh, dense, preferably the same size fruits on the market, carefully looking through each one so that there are no unappetizing spots that spoil not only appearance, but also subsequent preparation.

Pickled peppers for the winter - the dish is quite simple and quick to prepare. The process can be divided into several stages: first, the peppers are sorted, the stalks and seeds are removed, then they are cut into strips, rings, or simply put entirely in jars in raw or blanched form and poured with marinade, the recipes of which differ from each other in the presence of one or two new ingredients.

Pickled sweet peppers for the winter

Ingredients:
sweet bell pepper,
Bay leaf,
allspice,
vegetable oil.
For marinade:
850 ml of water
25 g salt
125 ml 9% vinegar.

Cooking:
To prepare this preparation, do not take fruits with hard walls, but choose green and red peppers that have tender, fleshy walls. Cut the stalk off the selected peppers, remove the seeds and wash them well again. Then blanch in boiling water for 5 minutes, and then immerse for 12 minutes in cold water, in which you can put ice cubes. At the bottom of the prepared jars, put a bay leaf, allspice (quantity - to taste), then lay the pepper as tightly as possible and pour in the boiling marinade. On top of everything, pour a little vegetable oil calcined and cooled to 70ºС. Cover the jars with lids and sterilize: 0.5 l jars - 30 minutes, 1 l jars - 40 minutes, then roll up.

Pickled peppers "One, two - and you're done!"

Ingredients:
5 kg bell pepper.
For the marinade (for 1 liter of water):
1.5 st. vegetable oil,
1.5 st. Sahara,
½ st. salt,
2 tbsp. l. 70% vinegar,
parsley, garlic - to taste.

Cooking:
Prepare the marinade by combining water and vegetable oil, add sugar, salt, vinegar and let it boil. Dip the pepper cut in half and peeled from seeds and stalks into the boiling marinade and cook for 2-3 minutes. Then add coarsely chopped parsley, garlic passed through a press (amount to taste) and bring to a boil. Then carefully remove the pepper with a slotted spoon, put it in sterilized jars, and let the marinade boil again and only then pour the pepper in the jars with it. Roll up the jars with sterilized lids, turn them upside down, wrap them in a blanket, and let them cool.

When filling the jars, make sure that there is no space between the peppers that is not filled with marinade, otherwise the jar may explode.

Use peppers of different colors for pickling, your dish will turn out incredibly appetizing and bright, because it is the presence of bright and juicy flowers that we miss so much in winter.

Pickled for the winter Bulgarian pepper "Merry traffic light"

Ingredients:
3 kg of multi-colored bell pepper,
garlic,
dried dill.
For the marinade (for 1 liter of water):
½ st. Sahara,
2 tbsp. l. salt,
½ st. vegetable oil,
¾ st. 9% vinegar.

Cooking:
Wash the peppers, remove the seeds and stalks and cut into neat strips. Boil water in a saucepan, add sugar, salt, vegetable oil, vinegar to it, let it boil again, and then put the pepper in it and cook for 15-20 minutes. Then remove the pepper with a slotted spoon into a separate container, and when it cools down, put it in sterilized jars with a capacity of 0.5 l, while pouring the pepper with garlic passed through the press and dried dill. Pour the filled jars with the marinade in which the pepper was boiled, cover the jars with lids and sterilize them for 10-15 minutes. Roll it up, turn it upside down, wrap it warmly - and let it stand in this form until it cools completely.

Peppers marinated for the winter with fresh herbs

Ingredients:
1 kg sweet pepper,
½ st. vegetable oil,
1 bunch of parsley
1 bunch dill,
1 bunch cilantro
1 bunch of marjoram
1 head of garlic.
For the marinade (for 1 liter of water):
1 st. l. salt,
1 tsp 9% vinegar.

Cooking:
Roast thoroughly washed and de-seeded peppers on both sides. vegetable oil before golden brown and pack tightly into sterilized half-liter or liter jars, alternating with layers of chopped greens. Use only green leaves for harvesting, without stems. Pour everything with hot marinade, cover the jars with boiled metal lids and sterilize: 0.5 l cans - 5 minutes, 1 l - 10 minutes. Then roll up, turn over, wrap, let cool and store.

Pickled peppers may well act not only as a snack, but also as an ingredient for salads, side dishes and even soups.

Pickled Peppers "Season's New"

Ingredients:
1.5 kg of sweet bell pepper.
For the marinade (per 0.5 l of water):
500 ml apple cider vinegar
3 art. l. barbecue ketchup,
¼ st. vegetable oil (preferably olive)
1 st. l. salt.

Cooking:
Bake prepared peppers directly with sprigs in the oven, peel and place in sterilized jars with a capacity of 1 liter, you should get whole peppers on sprigs. To prepare the marinade, add ketchup, salt, vegetable oil to boiling water, boil everything for 7 minutes from the moment of boiling, carefully pour in the vinegar, let the marinade boil again and remove from heat. Fill the filled jars with boiling marinade, cover with lids and sterilize for 15 minutes. Then roll up.

Pickled Peppers "Red Sunset"

Ingredients:
5 kg of sweet pepper,
50 g horseradish root,
100 g garlic
1 bunch of green dill.
For marinade:
1 tomato juice
1.5 st. l. salt.

Cooking:
Wash the red sweet bell pepper, remove the seeds and dip in boiling water for 2-5 minutes, then immediately cool in cold water. Peel the horseradish root, cut in small pieces, peel the garlic cloves from the husk, and chop the greens. Put some of the seasoning on the bottom of the prepared jars, then lay the pepper tightly, putting one fruit into the other, put the greens again on top of the peppers. Pour the contents of the jars into boiling water tomato marinade, cover the jars with pre-boiled lids and sterilize: 0.5 l jars - 30 minutes, 1 l - 40 minutes, 2 l - 50 minutes. After this procedure, roll up the jars with lids.

Cold winter so want stuffed peppers, that's why here are some wonderful recipes, which will help to satisfy your desire for 100%.

Pickled peppers for stuffing

Ingredients (per 3 liter jar):
1.5 kg sweet bell pepper,
3-4 bay leaves,
6 peas of allspice,
6 peas of allspice,
celery sprig,
salt - to taste.
For the marinade (per 1.5 liters of water):
1 st. l. (no slide) salt,
1 dessert spoon Sahara,
2 tbsp. l. 9% vinegar.

Cooking:
Wash the medium-sized peppers thoroughly, cut off the stem and remove the seeds. Pour water into a saucepan, add salt to taste and bring to a boil. With the heat still on, add a few peppers to the pot and blanch for 3 minutes. Then take out one pepper, pour water out of it and put it in a sterilized jar. To prepare the marinade, boil water, add salt, sugar, black and allspice peas, a sprig of celery and let it boil for 3-5 minutes. Add vinegar to the pepper jars, then hot marinade. Roll up the jars with sterilized lids, turn upside down, wrap in a warm blanket and leave to cool completely.
A 3-liter jar, if packed tightly, holds about 20 medium-sized peppers, this amount will be just right for a family of three.

Pickled peppers "Straight from the garden"

Ingredients (per 1 liter jar):
sweet pepper (how much will go in).
1 clove bud
2 peas of allspice,
3 black peppercorns,
leaves and stalks of celery.
For the marinade (for 1 liter of water):
1 st. l. salt,
1 tsp Sahara,
⅓ tsp citric acid.

Cooking:
Peel the sweet pepper from the stalks and seeds, rinse, put in a colander and dip for 1 minute in hot water. Then take it out and let the water drain. In prepared sterilized jars, place clove buds, black and allspice peppers, leaves and petioles of celery, place the pepper tightly on top and pour everything with boiling brine from water, salt, sugar and citric acid. Filled jars immediately roll up with sterilized lids. The banks themselves do not need to be sterilized.

Pickled peppers "For thrill seekers"

Ingredients:
500 g green hot pepper,
500 g red hot pepper,
1 head of garlic
2 carrots
vegetable oil.
For marinade:
500 ml of water
0.5 l 9% vinegar,
1.5 st. Sahara,
½ st. salt.

Cooking:
You can pickle both red and green hot peppers. The main thing is to choose small pods, they are just perfect for pickling, dense and without damage. You can put both red and green peppers in a jar, mixed - so preservation will be even more appetizing. Peel the pepper, cut off 1 cm from the base and lightly fry on both sides in vegetable oil. Let the pepper cool, salt to taste and place in sterilized jars (try to mix red and green peppers, so your workpiece will look even more appetizing), do not forget to shift the layers of pepper with garlic passed through a press and grated on fine grater carrots. Fill the contents of the jars with a hot marinade made from water, vinegar, sugar, salt and brought to a boil, and roll up with sterilized metal lids.

Pickled hot peppers for the winter

Ingredients (per 0.5 l jar):
200-300 g red pods hot pepper,
7 peas of allspice,
4 cloves,
2 cm horseradish root
2 cherry leaves
1 pinch dill seeds,
2 cloves of garlic.
For marinade:
1 liter of water
4 tbsp. l. salt (no top)
2 tbsp. l. Sahara.
1 tsp 9% vinegar per 0.5 liter jar.

Cooking:
Thoroughly wash the pods of red hot pepper, cut off the tail a little, but do not open the pods themselves, let the pepper be whole, so your workpiece will be even sharper, since there is much more capsaicin in the seeds than in the walls of the pepper. Prepare for marinating spices. Wash the cherry leaves, clean and wash the horseradish root, inspect it carefully to notice all the dots and damage that must be cut out immediately. Cut the peeled horseradish root into small pieces. Peel off the garlic cloves. At the bottom of each sterilized and dried jar, lay spices: cloves, peppercorns, horseradish root, cherry leaves and dill seeds. From above vertically to the shoulders of the jar, not higher, put the peppers. What is it for, you ask? It’s just that the marinade, when it cools down, decreases in volume, which is why if you set the peppers to the very top, they will protrude from the marinade during storage, and such preservation will not last long. Boil for marinade required amount water (pre-calculate how much you will need, given the number of cans, and add 1 glass, because some water will evaporate when boiled). Dissolve sugar and salt in water, remove the foam, pour jars of pepper with boiling marinade, cover with lids and leave for 15 minutes. Then pour the marinade back into the pan, bring it to a boil again and, pouring peppers over it, leave the jars covered with lids for about 5 minutes. Gently pour the marinade into the pan again, boil, pour vinegar directly into the pepper jars and, finally, completely pour boiling marinade. Roll up the jars with lids, wrap and leave to cool completely for 10-12 hours, and then store in the dark, cool place.

Close the next type of preservation in half-liter jars, because the pepper turns out to be sharp, and you won’t eat a lot of it.

Hot pepper in oil marinade

Ingredients:
hot pepper (quantity - at your discretion),
spices and herbs, garlic, horseradish root, peppercorns, bay leaf - to taste.
For the marinade (for each 1 liter jar):
0.5 l apple cider vinegar,
0.5 l vegetable oil (preferably olive),
1 st. l. honey.

Cooking:
Sort the peppers, carefully inspecting them. Thoroughly wash the peppers selected for pickling and lightly dry. Be sure to leave part of the tail at the pepper, so that it is more convenient to hold it while eating. Place hot peppers tightly in prepared sterilized jars, shifting with herbs and garlic, add bay leaf, black peppercorns, horseradish root cut into small pieces. To prepare the marinade, combine vinegar and oil, add honey, mix everything thoroughly. Fill jars with prepared marinade and close nylon lids. Remove the pepper for 3 weeks in a warm place. When the time is up, the pepper will be ready to eat.

If you are an ardent opponent of adding vinegar to the preservation, replace it with lemon juice, only then add horseradish to the jars without fail.

Good luck preparing!

Larisa Shuftaykina

Foreword

Canned sweet peppers will be a tasty, healthy and diversifying addition to any table in winter. Harvested whole, it can be used as a separate dish, stuffed or as one of the ingredients. various salads. For the preservation of bell peppers, the most memorable recipes are offered below.

For preservation, always choose fresh, whole, intact and rot-free sweet peppers. Regardless of the recipe, they first wash it, and then cut out the stalk from it and clean the seeds through the resulting hole. All used vegetables are also washed. Jars and lids are pre-sterilized. For canning, use only non-iodized salt.

After filling with the finished product, the jars are sterilized (if indicated in the recipe), rolled up with a lid, turned over, wrapped in something warm and, after cooling, placed in storage in a prepared cool place.

Cabbage must be disassembled into inflorescences, and carrots cut into circles. Then we blanch these vegetables and tomatoes in boiling water, and then cool them. We cook the marinade. We fill each prepared sweet pepper with tomatoes (1-2 pcs), hot pepper(1 pod) and carrots (2-3 circles). From above we cover the stuffed vegetables with 1 inflorescence of cabbage. We put the vegetables in a jar, and then pour the chilled marinade on top. We roll up the container and hide it for storage.

Marinated aromatic. To prepare 1 liter of marinade, we take: 1 liter of water; Art. spoons granulated sugar 2, and salts 1; 2 peas of allspice and black pepper; 2 cloves; 2 bay leaves. We lay out the prepared pepper in jars, and then pour it with boiling marinade.

Salty in Ukrainian. You will need:

• pepper - 1 kg;
• salt - 80 g;
• water - 300 ml.

Blanch the prepared fruits in boiling water for 2 minutes, and then immediately cool them in cold water. After that, sprinkle each pod with salt. We use half of the salt required for the recipe. Then we put one pepper inside the other and lay it tightly in the prepared enameled container. Then we cover the vegetables with gauze, and put a lid with oppression (load) on top. We leave them like this for 12 hours.

The temperature should be room temperature. After that, we dissolve the rest of the salt in boiled water and pour the pepper that has begun to ferment with the resulting chilled brine. We cover it again with gauze, a lid and press down with oppression. Then we hide the container with vegetables in a cool place. After 6 days, the pepper will be ready. Before use, it is rinsed in running water, and then soaked for 12 hours in boiled water.

Heat finely chopped tomatoes to a boil. Then add sugar, salt and all ground pepper(black and red). Cook the tomato mass at a low boil for 5 minutes and pour into jars with stuffed pods. We sterilize the containers in boiling water (liter - 60 minutes).

Stuffed with eggplant. The number of ingredients for seaming a 3-liter jar:

• pepper - 10 pcs;
• onions - 2 pcs;
• eggplant - 0.5 kg;
• carrots - 3 pcs;
• salt - 2 tbsp. l.;
• tomato juice - 1.5 l;
• vegetable oil - 3 tbsp. l.

Blanch prepared pods for 3-5 minutes in boiling water. After scalding with boiling water, eggplants are peeled, cut into strips, and then fried until half cooked in vegetable oil. Finely chopped onions and carrots, previously grated on a grater with large cells, pass together in oil, and then mix with eggplant and salt. We stuff the pods with the resulting filling, which we then immediately put in a jar. First, salt the juice to taste, boil, and then pour the stuffed fruits into it. We sterilize the container for 20 minutes.

Stuffed with cabbage. We take:

• pepper - 1 kg;
• carrots - 100 g;
• cabbage - 0.9 kg;
• vinegar 6% - 100 ml;
• salt - 20 g.

Blanch the prepared pods for 3 minutes in boiling water, and then cool. Grate the carrots with large cells, or cut into thin strips, and chop the cabbage. Place both vegetables in an enameled bowl, grind with salt. Then we let them stand for 3-5 hours. Then pour the extracted juice into a separate container. vegetable mix we fill the pods, which we then put in jars. TO vegetable juice add vinegar and pour the stuffed fruits with the resulting marinade.

Then we sterilize finished product in boiling water. The processing time depends on the size of the containers and is 35-50 minutes.

Summer will fly by, you won’t have time to look back, and you want to stock up on the gifts of nature for the winter, so that later you can get particles of summer from the basement and enjoy the taste. Today we’ll look at how to close pickled bell peppers for the winter, recipes with photos will help you choose the best one from the options offered and stock up on delicious preservation for the winter.

Products:

• Pepper thick and juicy 5 kg
• Bay leaf 5 pcs
• Black pepper - 25 peas
• a little chili
• Carnation 5 pieces
• Garlic 5 cloves

For marinade:

1. Granulated sugar 7 spoons
2. Mineral water 1.5 liters
3. Salt 1.5 spoons
4. Vinegar 9% - 50 ml

Peel a clean vegetable from all that is superfluous, divide it into four long slices, or six. Container to fill mineral water and lay out all the other products, wait until it boils. Since there is a lot of pepper, and it won’t fit all at once, we lower it into the pan in parts, cook for 5-6 minutes. The main thing is not to digest, crispy it will be much tastier.

In sterilized jars, put 4-5 peppercorns, one cloves and lavrushka each, small piece chili and a clove of garlic. Remove the peppers with a slotted spoon and place tightly in a jar. This process is a little tricky as the peppers are hot, so be careful. Close with a key or screw on the lids. Be sure to turn over, and of course wrap it with something warm.

Pepper for the winter is a wonderful snack, it is harvested for the winter with sugar, honey, vegetables and alone. Next recipe simple and fast cooking.

sweet and sour peppers easy recipe

Products:

• Sweet pepper, (all colors) 1.5 kg
• Vinegar 200 g - 9%
• Water 300 ml
• Vegetable oil (preferably unscented) one glass
• Fine sugar half a glass
• Garlic 5 cloves
• Pots of pepper 8 pcs
• Bay leaf 3 pieces

Peel the peppers and cut into small slices, put all other products in a saucepan or other container for cooking. Immediately lower the vegetable and blanch for five minutes. IN clean jars lay out ready pepper, lay out multi-colored slices (it will look beautiful), pour the marinade. Sterilize in a water bath for 15 minutes. Close and lay upside down in a warm place.

Pickled bell peppers with butter

Products:

• 5 kg pepper, ideally red meaty
• Marinade:
• 200 g white sugar
• Liter of water
• A glass of vinegar
• 200 ml sunflower oil(without smell)
• 2 leaves of lavrushka
• 2 cloves
• 2 full spoons table salt

In an enameled bowl, bring to a boil all the products for the syrup, except for the vinegar, which is added at the end. Cut the vegetable into four parts, keep in boiling water for 2 minutes, in another container. Remove with a slotted spoon and lower into the dressing, which is kept on low heat, boil for five minutes no more. In clean jars, put soft pepper, it is not necessary to tamp strongly. Fill the jars with a jar and close with a key.

Pickled peppers without sterilization

• 4 kg of fleshy pepper, can be of different colors
• Marinade Products
• 450 g vinegar 6%
• 2 liters of water
• 500 g granulated sugar
• 250 g sunflower oil
• 2 g ground pepper
• 4 bay leaves

Mix all the products for the marinade and put on fire. Pepper clean from all excess and divide into slices, the size of which you like best. Dip in portions in boiling marinade, blanch until the pepper changes color, but do not need to be digested. Pack in jars, pour brine and roll up. Lay lids down, wrap.

Red sweet bell pepper with honey

Products:

• 3 kg fruit
• Garlic
• Vegetable oil
• Marinade:
• 600 ml water
• 120 g honey
• 90 g salt
• 300 g sugar
• 1 spoon 70% essence

Yield - 6-7 half-liter jars

Peeled pepper, cut into several pieces, pour boiling water over. IN enamel saucepan boil water with salt, sugar, at the end add honey and essence. In clean prepared jars for half a liter, put one chopped garlic and 5 ml of boiled vegetable oil.

Put the pepper in the marinade, enough to cover the liquid. As soon as the marinade boils again, note 3 minutes. Pour tightly into jars.

Boil the marinade, lay out the remaining fruits, repeat the process. Place a sprig of parsley in each jar, cover with lids and sterilize for 25 minutes.

Whole fried peppers for the winter with herbs

• Products for 3 half-liter jars:
• 1.5 kg of large pepper
• Several cloves of garlic
• One bunch of dill
• 60 g sugar
• 35 g salt
• 15 ml table vinegar
• some water and refined oil

Wash and wipe each pepper with a towel, we will fry, so it must be absolutely dry, otherwise the oil will shoot. Place in a large skillet and brown on all sides. Do not overlay a lot to make it easier to turn it over, for this it is best to use kitchen tongs.
Chop garlic cloves and dill. Put the vegetable in prepared jars (sterilized in advance), sprinkle with garlic and dill, add salt and vinegar each, 2 teaspoons of sugar. Fill to the top with boiling water and quickly roll up.

Pickled bell pepper

Products:

• Pepper fleshy and large 3.5 kg
• Honey 4.5 spoons, with a slide
• Sugar and table salt 2.5 tablespoons
• Vinegar 9% 150 ml
• Allspice 6 peas
• Black 12
• Bay leaf 9 pcs
• Carnation buds 6
• Mineral water 550 ml

Meaty, cleansed of everything extra vegetable cut into pieces and put in a large saucepan. Sprinkle with salt and sugar, pour water and oil, put honey. Mix thoroughly with a wooden spoon, turn on the stove, the fire should be medium, otherwise everything will burn, and continue to work with a wooden spoon. We detect 6 minutes, do not stop turning, add vinegar. In the prepared container ( glass jars) post hot pepper, trying to grab and Yushechku. We quickly close the lids, no need to remind that they were sterilized before. Turn over, cover warmly, leave until morning.

pickled pepper

Products for 4 half-liter jars:

• 2 kg green fleshy pepper
• Take half a glass - salt, sugar, refined oil, and 9% table vinegar
• 6 black peppercorns
• 1.5 cups of water
• 2 laurels

Pepper clean and cut into four parts. Pour water with vinegar into a saucepan, add butter and salt and sugar, add parsley leaves and peppercorns. Put on the stove and bring to a boil. Now attention, the vegetable is designed for 4 jars, so you need to divide it into four servings, lay out the first portion and boil for no more than 7 minutes. Place tightly in a jar and fill with a ladle with marinade. Roll up with a key or close with special covers. Continue in the same vein with the rest of the portions.

See also: delicious recipe.

Multi-colored pepper for the winter

• 3 kg yellow, red and green peppers
• 4-5 cloves of garlic
• A little dried dill
• For 1 liter of marinade:
• 0.5 tablespoons of odorless table oil, vinegar and sugar
• 2 spoons of salt

Divide multi-colored peppers into strips, probably into 8 parts. Boil water in a saucepan and add the marinade products (except dill and garlic), as soon as it starts to boil again, put the peppers, which are so bright and pleasing to the eye. You don’t need to cook them for a long time, fifteen minutes is enough. Take it out with a slotted spoon and let it cool a little, otherwise all the fingers can be burned. Then spread in jars, sprinkle with crushed garlic and dill. Pour marinade and sterilize for 15 minutes, cork, lay upside down and wrap with something.

1. Choose fleshy peppers for seaming, with thin walls it is better not to use.
2. It goes well with squash, tomatoes and zucchini.
3. Can be rolled whole and sliced.
4. You do not need to cook for a long time, the pepper should have its natural crunch.
5. You can stuff before rolling.
6. It is best to apply vinegar to the marinade, then the taste of pepper is sweet and sour.
7. Pepper goes well with honey.