Sweet pepper pickled for the winter. Pickled sweet and bitter peppers: homemade recipes

Pickled peppers for the winter can only be compared in popularity with pickled cucumbers and tomatoes. The secret of this preparation is not only in the amazing aroma and unsurpassed taste, 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.

Marinated Bell pepper 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 calcined and cooled to 70ºС vegetable oil. 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 of 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, place it in sterilized jars, and let the marinade boil again and only then pour the pepper in the jars over 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 for marinating peppers different colors, your dish will turn out incredibly appetizing and bright, because it is the presence of bright and rich flowers that we so lack 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:
Thoroughly washed and de-seeded peppers, fry on both sides in vegetable oil until 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 jars - 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 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. Place clove buds, black and allspice, celery leaves and stalks in prepared sterilized jars, place 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.

Marinated 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

Pickled peppers are known not only for their palatability, but also options for subsequent use in winter, not only as cold appetizer. This vegetable is pickled whole, cut into strips or halves. The inside and seeds can be removed, but can be left. Delicious and special appetizer diversifies winter table and will bring a pleasant touch of variety to the daily menu.

Pickled peppers are known not only for their taste, but also for their subsequent use in winter.

There are recipes that allow you to cook pickled peppers quickly, without extra hassle and time costs.

For fast food pickled sweet vegetable you will need:

• half a kilogram of the main ingredient;
• a small spoonful of citric acid.

Peppers for this preparation should be taken juicy and ripe, without spoiled barrels and with intact integrity.

How to cook:

1. Wash the vegetables, remove the stalk and seeds inside. Preservation of the fruit is carefully preserved, so the seeds are removed carefully.
2. Peppers are carefully placed in a container previously washed and heated over steam, filling to the top.
3. Pouring a vegetable in a jar boiling water, cover with a lid and leave for a quarter of an hour.
4. Drain the liquid and bring to a boil again.
5. Pour the contents of the containers, enter citric acid and roll up immediately.

Canned simple peppers are used in winter to fill with meat or minced mushroom, as well as simply cut into thin strips in a salad.

Pickled Peppers: Grandma Emma's Recipe (video)

Quick Pickled Pepper Recipe

Quick Pickling Bulgarian vegetable can be made by cutting it into halves or quarters.

For quick pickling for the winter juicy pepper Recipe Ingredients Needed:

• 4 kilograms of the main ingredient;
• 200 grams of vinegar;
• 200 grams of sugar;
• 40 grams of salt;
• spices according to preference.

You don’t have to worry about the safety of such pepper in the marinade.

In order to quickly pickle a vegetable for winter snack, follow the sequence:

1. The vegetable is washed, the insides are removed and the stalk area is cut off, chopped into halves or quarters, depending on the size of the vegetable.
2. The components of the marinade are introduced into a liter of liquid, a liter of oil is added there and sent to the fire. Boil for 5 minutes, add vinegar at the end.
3. Immediately after this, the prepared halves are laid and boiled for 7 minutes after boiling.
4. Slices are transferred to clean and thoroughly steamed containers, trying not to lay the vegetable tightly. Pour in boiling brine and close immediately.

You don’t have to worry about the safety of such pepper in the marinade: it survives the winter well in any conditions.

Bulgarian pepper marinated with butter

Sweet canning fragrant pepper with garlic and oil will not seem difficult even for young and novice housewives.

The main products for such a snack are:

• one and a half kilograms of vegetables;
• Chile;
• 6 garlic cloves;
• 20 grams of rock salt;
• 75 grams of granulated sugar;
• 75 grams of vinegar.

The finished dish has a special pleasant aftertaste and a little spicy aroma

Preservation of aromatic peppers begins with the preparation of containers: they are thoroughly washed and steamed for several minutes.

How to cook:

1. The main ingredient is cleaned, the seeds and stalk are removed and crushed into cubes. The peeled garlic is crushed, and the chili is cut into rings.
2. Salt, sugar, oil and the remaining ingredients are added to 350 grams of liquid. Stir and send to the fire, bring to a boil and cook for 3 minutes.
3. Vegetable cubes and vinegar are introduced into the boiling brine, boiled for 10 minutes.
4. The vegetable is transferred to sterile containers, poured with hot brine and immediately rolled up.

The finished dish has a special pleasant aftertaste and a slightly spicy aroma. It is served at the table as a cold appetizer, as an ingredient in salad dishes or as an addition to hot dishes.

Roasted Pickled Peppers

Bulgarian pepper pickled with whole fruits is considered a delicious snack. His unforgettable taste Everyone will like it, besides, this dish turns out to be satisfying.

Salting is prepared from the following products:

• kilogram of the main ingredient;
• half a glass of vinegar;
• 30 grams of salt;
• 10 garlic cloves;
• 70 grams of refined oil.

Such an appetizer can be closed without sterilization

An appetizer is being prepared with a phased observance of the actions:

1. Peppers are thoroughly washed, dried together with the stalk paper towel.
2. Fry whole fruits on both sides in oil until soft.
3. Salt is mixed with vinegar, each pepper is dipped in this mixture and immediately placed in sterile containers, sprinkled with chopped garlic.
4. Add a couple of spoons to each container refined oil and roll up immediately.

Such an appetizer can be closed without sterilization, it will keep well for long winter. It is sent for storage in a pantry or cellar; this preservation will withstand the winter even at room temperature.

Preserving Sweet Peppers Without Sterilization

You can make pepper without sterilization in the filling in a different recipe. In this case, the vegetable is pickled in small long "boats", it is especially tasty as a cold appetizer.

For preparation you will need:

• kilogram of pepper;
• 100 grams of refined oil;
• 100 grams of vinegar;
• 90 grams of sugar.

The dish cooks quickly

The sequence of preparation of pickled snacks:

1. Vegetables are thoroughly washed, cleaned of the stalk and seeds. Cut into quarters.
2. Pour oil, vinegar and sugar into a clean container, mix well, bring to a boil.
3. Lay the quarters and slices in the marinade, bring to a boil and cook for 10 minutes.
4. Quarters are placed in pre-sterilized containers, lightly pricking each with a fork.
5. Filled jars are poured with boiling brine and immediately closed with lids.

TO New Year's table such "boats" will become an indispensable addition. Their aesthetic and elegant appearance will also allow them to be used to decorate other dishes.

Sweet snack vegetable

Salty and at the same time sweet pickled vegetable causes surprise and bewilderment among guests, as its taste is unusual and refined.

In order to make a snack for the winter stock up on ingredients:

• 3 kilograms of pepper;
• a glass of apple cider vinegar;
• a glass of granulated sugar;
• 40 grams of salt.

Cooking gourmet snack following the sequence of actions:

1. Vegetables are thoroughly washed, dried with a paper towel, without violating the integrity of the fruit and preserving the stalks.
2. Blanch whole fruits in boiling water for three minutes, then remove with a slotted spoon and allow excess liquid to drain.
3. The fruits are placed in sterile containers.
4. Salt, sugar, oil are added to the liquid in which the peppers were boiled, mixed and brought to a boil. Enter vinegar.
5. Vegetables in jars are poured with hot brine, covered with lids and sent to be sterilized in a water bath for a quarter of an hour.
6. Roll up and let cool naturally.

Prepare sweet marinade you can also use honey, it will add a special aroma and taste to the finished dish. After opening, the jar should be kept refrigerated to avoid damage to the finished product.

Pickled hot peppers (video)

You can pickle peppers for the winter different ways: someone prefers salty vegetables, someone likes sweet and sour. Available variations allow you to meet taste preferences even the most sophisticated gourmets, and ready meal diversifies the winter table, adds vitamins and reminds you of a warm summer.

The champion in the content of vitamin C and a powerful antioxidant is sweet pepper. And, if the first quality in preparations for the winter is somewhat reduced, then the second characteristic remains unchanged. The calorie content of this useful product is 28 kcal, so it can be considered dietary.

The most delicious sweet pepper for the winter - a photo recipe for harvesting in a sweet filling step by step

Let's prepare pickled peppers in honey filling for the winter. Yes, yes, do not be surprised, it is in the honey! And it's delicious, trust me!

For preservation, red, orange or yellow fruit. Honey must be chosen very fragrant, then it will unique taste and smell. A triple filling method will help to store the workpiece all winter without additional sterilization.

Cooking time: 1 hour 20 minutes

Quantity: 2 servings

Ingredients

• Sweet pepper: 780 g
• Honey: 2.5 tbsp. l.
• Vinegar 9%: 2 tbsp. l.
• Salt: 1 tsp
• Vegetable oil: 1 tsp
• Water: 500 ml
• Ground paprika: 0.5 tsp
• Black peppercorns: 8 pcs.
• Garlic: 4 cloves
• bay leaf: 2 pcs.

Cooking instructions

Honey "Fragrant" pepper is ready! We cool the preservation and put it in a cold place. The main ingredient is well marinated and saturated with aromas after a month.

A simple recipe for pickled sweet peppers for the winter

This preparation is good because it is prepared quickly and without fuss, and most importantly - without pasteurization. However, it can be stored in apartment conditions outside the refrigerator or cellar.

It is better to take peppers with thick walls and different colors, so that the appetizer turns out not only tasty, but also beautiful.

The product layout is designed for 6 liters:

• sweet pepper (without seeds and stalks) - 6 kg;
• water - 2 l;
• sugar - 600 g;
• vegetable oil - 400 ml;
• table vinegar - 250 ml;
• salt - 5-6 dess. l;
• bay leaf - 5-6 pieces;
• allspice peas - 15-20 pcs.

In the finished workpiece energy value will be 60 kcal per 100 g. So:

1. First, sterilize the jars. You can do this in both the oven and the microwave. In the first case, the process will take 12 minutes at a temperature of 170 degrees, in the second case - 3-5 at a power of 800 watts. Wash the container first with soda, rinse and pour 1-2 cm of water. Keep in the microwave until 2 minutes have passed after boiling. We drain the remaining water, and turn the containers upside down on a clean towel. metal lids boil separately and dry well.
2. We cut the Bulgarian fruits arbitrarily, but coarsely enough, removing the stalks with seeds and white veins.
3. Now in large saucepan mix all the other ingredients (you can add coriander or cloves). While stirring, let it boil.
4. Dip the chopped pepper into the marinade and boil it over medium heat for 4-6 minutes. If there are a lot of vegetables, this can be done in several steps, since the entire amount is unlikely to fit at once.
5. We pack the finished pepper in jars, filling them 3/4, trying not to waste the marinade if not all the raw materials are cooked.
6. In the filled containers, add the remaining brine to fullness, immediately roll it up, turn it over and keep it in a blanket until it cools completely.

Beautiful pickled peppers are suitable as a side dish for meat, chicken, fish, as well as an independent snack.

Tomato blank variation

This appetizer will serve great addition for both winter and summer meals. Sauce can be made from tomato paste, juice or fresh tomatoes. To prepare you need to take:

• red and yellow pepper - 1.4 kg;
• sweet peas - 6-7 pcs.;
• unsalted tomato juice - 700 ml;
• sugar - 40-45 g;
• table vinegar - 2 dess. l.;
• salt - 2 dess. l.

The fruits should be prepared, as in the previous version. Then:

1. Add all the ingredients except the main one to the tomato and bring to a boil.
2. Dip the chopped pepper into the resulting sauce, boil for 1-2 minutes and put it in jars.
3. We sterilize: half-liter 10 minutes, liter - 15.
4. Roll up boiled lids.

This snack option is good both cold and hot.

Bulgarian pepper for the winter in oil

• strong fruits of medium size - 2 kg;
• water - 2 l;
• oil - 1 tbsp.;
• granulated sugar- 0.5 st.;
• salt - 3 tbsp. l.;
• vinegar essence - 1 tbsp. l.;
• garlic - 4 cloves;
• chili pepper - 1 pc.;
• peppercorns.

For whole fruits, it is better to take 1.5-2-liter jars and prepare them as described above, and prick the peppers with a toothpick in several places. After:

1. Pour the fruits in a deep saucepan cold water, wait until it boils, and immediately remove from the stove.
2. Very carefully so that the skin does not burst, we take the vegetables out of the pan and put them in a jar with peas, 2-3 pieces of chili and garlic slices. You need to fill the container with the top, because the contents will settle soon.
3. In the liquid remaining after pasteurization, add oil, spices and boil again. Pour in the essence, immediately fill the contents of the jars and roll up.
4. We cool under the covers in an inverted position.

Sweet peppers for the winter with tomatoes

For a beautiful, bright harvest, you will need ripe fleshy tomatoes and yellow sweet peppers. It is not advisable to save on the quality of fruits.

For the recipe you need:

• tomatoes - 2 kg;
• sweet pepper - 4 kg;
• garlic - 6 cloves;
• vegetable oil - 200 ml;
• table vinegar - ¾ tbsp.;
• salt - 3 dess. l.;
• sugar - 5 dess. l.

The weight of the fruit is implied in a purified form.

Cooking takes place in stages:

1. We clean the tomatoes from the skin and cut into fairly large slices.
2. We free the pepper from the stalks and testicles, cut into strips 1 cm wide.
3. We put the vegetables in a basin, bring to a boil and cook with low heat for a quarter of an hour, stirring occasionally.
4. Adding vegetable oil, spices and garlic, cut into plates, simmer the same amount.
5. Pour in the vinegar, boil for 2 minutes and arrange in jars. Sterilization is not required.

The appetizer is thick with a velvety taste. Suitable for meat, fish, rice, boiled crumbly potatoes, pasta, or even just white bread.

with eggplant

How nice to open a jar in winter assorted vegetables! This light dish suitable not only for daily menu but also on the festive table.

To prepare it, you need to take:

• bell peppers - 1.4 kg;
• eggplant - 1.4 kg;
• tomatoes - 1.4 kg;
• carrots - 0.7 kg;
• garlic - 4 cloves;
• salt - 40 g;
• sugar 40 g;
• sunflower oil - 0.5 tbsp.;
• bitter chili - 1/3 pod.

Blue should be taken no longer than 15 cm.

The cooking process is as follows:

1. Cut the eggplant lengthwise into 4 parts and across into pieces of 4-5 cm. Soak in brackish water for 15-20 minutes.
2. Prepared as described above, cut the pepper into 4-8 parts.
3. Three carrots on a coarse grater.
4. Peel the skin off the tomatoes and make a puree in any way.
5. In a deep saucepan or basin, heat the oil and first lay the blue ones, with an interval of a quarter of an hour - the rest of the vegetables.
6. Pour after 10 minutes tomato puree, add spices and simmer for a quarter of an hour.
7. Dip the finely chopped hot pepper and garlic cloves, reduce the heat.
8. Remove from stove after 5 minutes.
9. We lay out the hot billet in a sterilized container, roll it up, turn it over and leave it to cool completely.

This version of the workpiece is also suitable for a multicooker in the "baking" or "frying" mode.

With zucchini

For this kind of zucchini salad, only young ones are suitable. They should not be cut very finely, otherwise they will turn into porridge. To get started, take:

• zucchini - 1.8 kg;
• peppers - 1.8 kg;
• onion - 750 g;
• carrots - 750 g;
• sugar - 180 g;
• salt - 150 g;
• dill - 50 g;
• sunflower oil - 150 ml;
• table vinegar - 150 ml.

Dill can be taken at will - greens, seeds or a mixture of them. Zucchini does not need to be peeled, just cut off the ends.

Preparation consists of the following steps:

1. We cut the pepper into strips, zucchini - into a cube of 1 x 1 cm, onion - into half rings. Three carrots on a coarse grater.
2. Dill wash, dry, finely chop.
3. In a large bowl, mix all vegetables except zucchini. Salt and let it brew for 1 hour so that juice appears.
4. Add sugar and butter, put on fire and cook for a quarter of an hour, stirring occasionally.
5. We spread the zucchini there and simmer the same amount more.
6. 5 minutes before readiness, sprinkle the mass with dill, pour in the vinegar, mix.
7. We pack in a container and sterilize for 15-20 minutes.

with cucumbers

According to this recipe, vegetables are taken in a 1: 1 ratio. In addition to them, in each jar you will need to put:

• garlic - 2-4 cloves;
• dill umbrellas - 3 pcs.;
• bay leaf - 3 pcs.;
• black peppercorns - 3 pcs.;
• sweet peas - 3 pcs.;
• vinegar essence- 1 tsp. for every liter of container volume.

For brine per liter of water:

• 3 dec. l. salt (no slide);
• 3 dec. l. Sahara.

Before cooking, soak the cucumbers in cold water for several hours. Peppers choose contrasting shades with cucumbers.

The cooking procedure is simple:

1. We throw all these spicy components to the bottom of the glass container.
2. We put whole cucumbers and chopped peppers.
3. Pour boiling water into jars and leave for 20 minutes.
4. At this time, prepare the brine. As soon as the water with spices boils, carefully pour the liquid from the jars into the sink, immediately fill it with brine and leave for another 20 minutes.
5. We drain the brine, bring it to a boil, skimming off the foam (if it appears), and pour it for the last time.
6. Add essence and roll up.
7. Cool upside down under a blanket.

Pickled red-yellow-green "traffic lights" can be consumed after 2 months, when they are well salted.

With onion

For such preservation you will need:

• sweet peppers - 1 kg;
• onion - 2-3 pcs.;
• granulated sugar - 3 tbsp. l.;
• tomato juice - 250 g;
• vegetable oil - 50 ml;
• peppercorns - 2 pcs.;
• salt - 1 tbsp. l.;
• bay leaf - 2 pcs.

What we do:

1. Cut the prepared pepper into wide or thin strips, onion into half rings.
2. Mix the rest of the ingredients in a metal bowl.
3. We spread the vegetables there and cook for 15 minutes.
4. In a hot state, lay out in glass containers and roll up.
5. We store strictly in a cool place.

with garlic

• Bulgarian pepper - 1 kg,
• Water 2 - 3 liters,
• Sugar - 0.5 cups,
• Salt (coarse) - 2 tbsp. spoons,
• Vegetable oil (refined) - 0.5 cups,
• Garlic 8 - 10 cloves,
• Hot chili pepper - 1 piece,
• Vinegar (essence 70%) - 1 tbsp. spoon,
• Allspice peas 10 - 15 pieces,
• Black peppercorns 10 - 20 pieces,
• Black ground pepper according to taste and desire.

Cooking process:

Before you start preparing the pepper, take care of the container in which you will lay out the vegetables. Ideally, this two-liter jars, but maybe someone who has one and a half liter jars, pepper will also look beautiful in them. Wash the jars thoroughly with baking soda or detergent for dishes. Then sterilize the jars in any way convenient for you: in the oven, slow cooker or using a special ring over the pan.

Bulgarian pepper should be washed and whole strong fruits should be selected. Now arm yourself with a fork and prick each fruit in several places so that the marinade gets inside the pepper and makes it more juicy.

Peel the garlic and cut it into thin slices. Rinse the chili pepper and cut into thin circles. In each jar, put a few peas of black and allspice. There also add a few plates of garlic and 2 - 3 circles of hot pepper.

Transfer the prepared bell pepper to a deep saucepan and fill it with cold water so that it completely covers it. Put on fire and bring to a boil. Once the water boils, remove the pot from the heat. Carefully remove the pepper from the water with a fork and arrange it in jars, do not make much effort, otherwise the pepper will burst. Fill the jar to the top, wait a bit, after a while the pepper will be compacted and then you can add a few more peppercorns to the jar.

In the water in which the pepper was boiled, add salt, granulated sugar, oil and bring to a boil. Black pepper can be added for flavor if desired. As soon as the marinade begins to boil, add a tablespoon of vinegar essence, wait until it boils completely.

Pour jars of peppers with boiling marinade. Cover immediately and roll up with a canning wrench. Wrap jars with pickled bell peppers in a warm blanket, leave to cool completely upside down. Then move to a cool place, and enjoy a delicious and savory snack in winter!
In my opinion, this is one of the most simple recipes preparations of bell pepper for the winter. By the way, in this way you can try to pickle hot pepper pods. I will be glad if today's recipe will be useful to you! Good luck with your preparations and bon appetit!

A couple of years ago I tried pickled bell peppers. It was preparation for the winter. Surprisingly, I have never tasted sweet pepper before just how independent dish. I ate it in the form of peppers stuffed and frozen for the winter, in the form of lecho, in winter salads with butter and 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 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 in winter savory pies, using strips of pickled peppers in the filling. Delicious pie based shortcrust pastry stuffed with cheese and pickled peppers.

Also, sweet pickled peppers will be an excellent filling for cheese and cottage cheese casseroles or omelets. Thus, the options for using sweet canned pepper great amount.

So, the matter remains small - to make a few jars delicious preparation 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 happy to share with you classic recipe preparations of sweet pepper 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 - step by step recipe with photo:

To prepare the blank, you will need sweet peppers of green, red, yellow and orange color. Marinade will be made from water, salt, sugar, slices onion, 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 by anyone 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 considered one of the most useful 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

Bell pepper lovers - healthy and delicious vegetable a huge number, 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:

• thick-skinned bell pepper, sweet (according to the quantity, take one three-liter jar, it's about 6 things).
• 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! Boil and pour vegetables hot water do not, 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