Simple pickled peppers for the winter. Pickled bell peppers for the winter: recipes are quick, simple and delicious. Pickled peppers whole for further stuffing

28.05.2022

Hello my dear readers! You will not have time to enjoy the warm summer, as winter comes. So, in the fall it's time to stock up on delicious preparations. What are they not made of. Even a couple of jars. Let's see what happens 🙂 And today I will share how to pickle bell peppers. This is a very tasty, juicy and bright appetizer. And today I will share with you 6 original recipes.

The energy value of bell pepper is 29 kcal per 100 g of product. Here the leading position in carbohydrates is 6.7 grams. This product contains 0.8 g of proteins, and 0.4 g of fats.

The bell pepper has a high content. Having eaten 100 grams, you will replenish the daily norm of ascorbic acid. In addition, there is a small amount, and. Also there is manganese, magnesium, copper, potassium and other vital elements.

This product is recommended to be included in the menu for those who suffer from insomnia and depression. It is also useful for gastrointestinal problems. In addition, the consumption of bell pepper helps to lower cholesterol and serves as a prevention of thrombosis and atherosclerosis. So, eat it to your health 🙂

Instant recipe with garlic and parsley

This recipe has an advantage - when it comes to life, you can even use spoiled meaty pepper. To do this, you just need to cut off the damaged area of \u200b\u200bthe product, and use the rest. From the set of products proposed in the recipe, 10,700-gram jars will come out. To prepare this appetizer, you will need:

5 kg of bell pepper;
300 g of sugar;
2 garlic heads;
1.5 cups of refined vegetable oil;
4 glasses of water;
2 tbsp. spoons with a slide of coarse salt;
parsley with dill;
5 teaspoons of vinegar essence.

We prepare the marinade - for this we mix water with salt, butter and sugar. Bring the composition to a boil and immerse a sieve with chopped large pieces of pepper into it. Blanch for 1-2 minutes: do not cook longer, otherwise the vegetables will turn into sauerkraut.

Put 1-2 cloves of garlic on the bottom of sterilized jars (cut each of them into two parts). We also put a couple of sprigs of greenery there. Spread the blanched pepper on top and pour the hot marinade in which it was cooked. Next, add 0.5 teaspoons of vinegar essence to each jar. After we cork the banks, turn them over and wrap them. And in a day you can move the conservation to the closet.

How to pickle whole bell peppers for the winter

Preparing such a preparation is incredibly simple. Prepare the following foods in advance:

200 g of sugar;
3 liters of tomato juice;
half a glass of vegetable oil;
3 art. tablespoons of coarse salt;
80 ml table 9% vinegar;
6 kg of sweet pepper.

We enrich the tomato sauce with sugar, vinegar, salt and oil. And put the pan with this mixture on the fire. In the meantime, remove the stems and seeds from the peppers. Then we wash it and prick each fruit in several places with a fork. After we send half of the prepared peppers to the boiling tomato marinade.

You need to cook for about 10 minutes. Although I still advise you to focus on the appearance of the product. The fruits should not be hard or too soft. Next, we move the pepper into sterile jars - try to pack it more tightly.

And top the pepper with tomato marinade. In the remaining marinade, immerse the second batch of pepper and cook it. While it is being cooked, we preserve the first batch of the workpiece. Next, we turn the jars over, wrap them up and leave them to cool completely. Then we do the same with the second batch of pepper.

To facilitate the process, I advise. Saves you a lot of time!

Marinate red peppers in oil with garlic and herbs

This is one of the most delicious snacks you will ever eat. Yes, what I'm telling you - cook and taste yourself. And here is her recipe:

5 kg of bell pepper;
200 g of garlic;
a bunch of parsley;
a bunch of leaf celery;
6 laurels;
0.5 l of vegetable oil;
0.5 liters of grape or apple cider vinegar;
9-10 Art. spoons (with a good slide) of granulated sugar;
1000 ml of water;
4 tbsp. spoons (with a small slide) of salt;
20-25 peas of black + allspice.

We clean the pepper from tails and seeds, cut each fruit into halves. Next, we wash the blanks - we prepare them for stuffing. After we disassemble the garlic heads into cloves, pour the slices with cold water and leave for half an hour. Thanks to this procedure, the garlic is easier and faster to peel. Leave small peeled slices as they are, but cut those that are larger into 2-3 parts. Coarsely chop the greens with a knife in increments of 4-5 cm.

Let's start preparing the marinade. Pour vinegar into a wide bowl and add oil here. We enrich the composition with lavrushka and pepper. Next add sugar, salt and water. We mix everything and send the container to the fire.

Bring the composition to a boil, then reduce the heat to medium and immerse the pepper. Spread it out in one layer and cover the bowl with a lid. Blanch for 2-3 minutes. Cook until soft, but do not overcook. After the first batch of pepper, we put it in jars and immerse the second batch to cook, etc.

In each jar at the bottom, first we put garlic cloves, parsley and celery (leaves and stem). Then add 3-4 blanched peppers, then greens again with garlic. And so on, until you reach the top. The top layer will be garlic with herbs. In the process of laying, gently tamp vegetables and herbs, but without fanaticism!

After we catch the pepper from the marinade and distribute it among the jars. Throw away the parsley, and pour the brine into jars. Sterilize the jars for 15 minutes and preserve.

And here is a video recipe for pickling sweet red and yellow peppers. It turns out a very colorful blank!

Cooking pickled sweet peppers without sterilization

Believe me, when you cook stuffed peppers from this preparation in winter, your family will be amazed. They will definitely be sure that you used a fresh product, but not canned. This is the best option for harvesting peppers for the winter for stuffing.

It is prepared very quickly and simply: wash the fruits and remove the seeds with the stalks. Remember that for a 3-liter bottle you will need to prepare about 20 peppercorns. For the same volume, you need to take 2 liters of water. Yes, you need to salt the water so that it tastes a little salty. Next, salted water must be put on fire. As soon as the liquid boils, immerse the pepper in it. The recommended cooking time is 5 minutes.

After laying the blanks in a clean jar, scalded with boiling water. Top with boiling water, in which the pepper was boiled. Next, cover the container with a metal lid and twist with a seaming key. Then we turn the preservation upside down, wrap it up and leave it to cool.

And in order not to miss anything and do everything right, I advise you to watch the video recipe. He will definitely inspire you to prepare this preservation.

Peppers cooked in honey-vinegar marinade

Real gourmets will appreciate the sour-sweet taste of this dish. For it you need to take:

3 kg of sweet pepper;
100 ml vegetable oil;
4 tbsp. spoons of honey;
1000 ml of water;
2 tbsp. spoons of granulated sugar + salt;
70 ml table 9% vinegar.

Washed and wiped with a paper kitchen towel, cut the pepper into 2 parts. We remove the core with the stalk, and then cut each half into 6 equal parts.

We switch to the preparation of the marinade. Pour water into a saucepan, add salt, honey and sugar here. Mix everything thoroughly, add oil and bring the composition to a boil. Next, immerse the pieces of pepper in the brine. After the liquid boils, note the time - cook for no more than 5 minutes. Don't forget to stir occasionally to make sure the peppers cook evenly.

At the last stage, add vinegar and mix everything well again. We shift the workpiece into sterile jars and fill it with honey-vinegar marinade. Next, we cover the cans with metal lids and twist with a seaming key. Well, after everything is according to the template - we turn it over, warm it and wait for the workpiece to cool completely.

Super fast bow option

Cooking such a snack does not require special skills. For her you will need:

4 things. sweet peppers;
a small bunch of greens (cilantro + dill + parsley);
2 tbsp. tablespoons of olive oil;
2 onions;
5 garlic cloves;
salt + crushed black pepper (to taste);
0.5 teaspoons of granulated sugar;
1.5 st. a spoonful of grape vinegar.

I advise you to use oblong peppers for this appetizer (this is the Kapi variety). Wash it and pat dry with kitchen paper towels. Then remove the tails with seeds, but do it very carefully - do not damage the pepper.

After we grease the vegetables with oil and bake them in a micro. If you can't bake, no problem. Pour oil into a frying pan and fry the pepper on all sides over high heat. Then cover the pan with a lid, reduce the fire and simmer the vegetables for another 5 minutes.

While the pepper is baking or fried, we make the filling for it. Cut the peeled onion into thin half rings and move it to the bowl. Salt, pepper and sugar. Mix everything thoroughly and leave for 10 minutes. During this time, the salt and sugar crystals will dissolve. Next, pour the onion with vinegar (1 tablespoon), leave for an hour. And then we wring it out to remove the remaining acid. By the way, in approximately this way you can.

Cut the washed greens with a knife into not too small pieces. Peeled garlic cloves (4 pcs.) Cut into thin slices. Mix onion with herbs and garlic. Next, we clean the baked pepper from the outer skin and stuff it.

Preparing the dressing - mix the remaining vinegar with oil (1 tablespoon). We pepper the mixture and add a clove of garlic chopped on a garlic press and a little greenery. Pour stuffed peppers with this filling and send it to the cold for a couple of hours. And then sharpen for both cheeks.

Additional Tricks

Try to use fleshy varieties of bell pepper for pickling. The color is unimportant - different shades look even more beautiful. Yes, and try to use vegetables of milk ripeness - they are more tender.

You can pickle both whole fruits, so cut into pieces. It is better to preserve such an appetizer in small jars. However, if you are marinating a delicious pepper for stuffing for the winter, you can also preserve it in 3-liter bottles.

Sweet pepper goes well with zucchini, tomatoes, cabbage, zucchini and other vegetables. Therefore, you can stuff it before marinating. As for spices, that is, he has his favorites - oregano, lavrushka, garlic and tarragon. In general, feel free to add these spices. Don't be afraid to be a chemist in the kitchen 🙂

Now you know how to pickle peppers in oil with garlic and herbs. And we got acquainted with other delicious options for preparing snacks. Share these recipes with your friends by dropping them a link to the article. And don't forget to update. And that’s all for today – see you soon, my dears!

When summer comes to its apogee, it's time to harvest for the winter, and pepper preservation is a crucial moment for everyone who loves pickled bell peppers, sweet pickled peppers, salted peppers, pickled peppers and other bell pepper blanks. And not only from Bulgarian. Pickled hot peppers, canned hot peppers are an excellent independent snack, as well as an ingredient in various salads. That is why canning peppers and recipes for preparing peppers for the winter are so popular.

Canned peppers may be pickled peppers, pickled hot peppers, pickled hot peppers, pickled chili peppers, canned bell peppers, canned sweet peppers, pickled peppers. There are many lovers of pickled peppers in winter, the recipe for pickled peppers allows you to cook this savory snack. Preservation of sweet peppers is especially popular. Today, few people know how to pickle pepper deliciously, and in vain, because pickling peppers and pickled peppers for the winter will be very useful to you in the cold season. Most often, canning of bell peppers occurs, less often canning of hot peppers occurs, because this spicy snack, as they say, is not for everybody. Preservation of sweet or bell peppers can again be carried out in various ways. One of the most delicious, pickled peppers, is prepared as follows: the pepper is boiled a little, then it is poured with marinade with spices and rolled up. Sterilization of jars and twisting of pepper are carried out according to the usual rules. This is how sweet peppers are prepared for the winter.

But you can cook not only sweet peppers for the winter, hot peppers for the winter can also be prepared for the future. Hot pepper for the winter, in principle, is prepared according to the same rules as bell pepper. Preservation in both cases occurs due to the marinade. Thus, the recipes for canned peppers are similar, but their taste will be different. Bulgarian pepper is sweet, preparations from bitter pepper will be spicy. An equally interesting process with a very tasty result is the salting of hot peppers. Salting hot peppers is a simple matter, but it requires certain knowledge, therefore, during the pepper season, the army of housewives begins to be interested in how to pickle peppers, how to pickle hot peppers, how to salt peppers. Salting peppers or salting peppers is the simplest preparation for the winter of bell pepper or preparation of hot peppers.

At the same time, as they say, not only pepper, because pepper blanks for the winter are quite diverse and these are not only pepper blanks. For the winter, you can cook pickled cucumbers with peppers, pepper salad for the winter, peppers and tomatoes for the winter. If you like bell peppers, a salad for the winter from such peppers is a great way to stock up on them. In addition, you can prepare stuffed peppers for the winter. For example, by making frozen stuffed peppers. How to freeze peppers, bell pepper recipes for the winter, pepper preservation recipes, sweet pepper preservation, pepper recipes for the winter, answers to these and many other questions - look on our website, you will definitely find it.

I love crispy pickled bell peppers! I always strive to replenish my culinary collection with interesting recipes for its preparation. And today I offer you the best recipes with photos of pickled peppers for the winter - you will lick your fingers!

Pickled sweet peppers without sterilization

Let's look at a simple recipe first. Pepper canned in oil - preferably homemade, unrefined.

Ingredients:

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

How we cook:

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

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

Peppers marinated whole with garlic and herbs

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

Ingredients for one jar:

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

How we cook:

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

Pepper in tomato sauce

And now I will share a recipe on how to make fragrant peppers in tomato sauce.

Ingredients (for 4 jars of 0.5 l):

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

How we cook:

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

Bulgarian pepper marinated in oil

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

Ingredients:

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

How we cook:

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

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

Pepper "Bell" for the winter

Canned peppers can be not only amazingly tasty, but also beautiful! Pay attention to the peninsular variety "bell" - it is not a shame to serve it on the festive table. I offer a spicy version of the preparation with honey.

Ingredients for 1 liter jar:

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

How we cook:

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

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

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

Pickled bell peppers in 15 minutes

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

Ingredients:

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

How we cook:

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

Put the instant pepper in a jar, close with a plastic lid. After cooling, put in the refrigerator.

Recipe "Dungan"

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

Ingredients (for two 1 liter jars):

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

How we cook:

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

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

jalapeno

Also a good option for spicy lovers. Be careful with spices so that the jalapeno pepper retains its beneficial substances to the maximum.

Ingredients:

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

How we cook:

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

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

Peppers in Armenian "Um eat"

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

Ingredients:

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

How we cook:

We sterilize jars. Cover the lids with boiling water.
Wash peppers, cut in half lengthwise. We wash the dill, bay leaf, peeled garlic.
Heat water in a wide bowl. After boiling, add oil, sugar, peppercorns, salt, vinegar, bay leaf.
Reduce the heat and send some of the peppers to the pan so that they just cover the bottom. Simmer until soft (5-7 minutes), remove with a slotted spoon, recline in a colander. Repeat the process until all the peppers are ready.
We put peppers, chopped garlic and dill in layers in jars.

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

Watch another video on how to cook pickled peppers.

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

Pickled peppers are known not only for their taste, but also for their subsequent use in winter, not only as a cold snack. This vegetable is pickled whole, cut into strips or halves. The inside and seeds can be removed, but can be left. A delicious and special appetizer will diversify the winter table and add 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 unnecessary hassle and time.

To quickly prepare a 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:

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

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

Pickled Peppers: Grandma Emma's Recipe (video)

Quick Pickled Pepper Recipe

Quick pickling of a Bulgarian vegetable can be done by cutting it into halves or quarters.

To quickly pickle juicy peppers for the winter, you will need the components of the recipe:

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 a winter snack, follow the sequence:

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.
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.
Immediately after this, the prepared halves are laid and boiled for 7 minutes after boiling.
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

Canning sweet aromatic peppers 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 slightly spicy aroma.

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

How to cook:

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.
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.
Vegetable cubes and vinegar are introduced into the boiling brine, boiled for 10 minutes.
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. Everyone will like its unforgettable taste, 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:

Peppers are thoroughly washed, dried with a paper towel along with the stalk.
Fry whole fruits on both sides in oil until soft.
Salt is mixed with vinegar, each pepper is dipped in this mixture and immediately placed in sterile containers, sprinkled with chopped garlic.
A couple of tablespoons of refined oil are added to each container and immediately rolled up.

Such an appetizer can be closed without sterilization, it will keep well during the 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:

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

To the 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.

Prepare a gourmet snack in compliance with the sequence of actions:

Vegetables are thoroughly washed, dried with a paper towel, without violating the integrity of the fruit and preserving the stalks.
Blanch whole fruits in boiling water for three minutes, then remove with a slotted spoon and allow excess liquid to drain.
The fruits are placed in sterile containers.
Salt, sugar, oil are added to the liquid in which the peppers were boiled, mixed and brought to a boil. Enter vinegar.
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.
Roll up and let cool naturally.

You can also prepare a sweet marinade with 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)

Pickled yellow and red peppers.

Ingredients:

For marinade:

800 ml water
100 ml vegetable oil
30 g salt
150 g sugar
100 ml 9% vinegar

Cooking method:

To pickle sweet peppers according to this recipe, it must be cut into slices. For the marinade, combine all ingredients and bring to a boil. Dip the pepper in small portions into the boiling marinade, blanch for 5 minutes. Then shift with a slotted spoon into prepared jars and pour boiling marinade over. Banks roll up, turn over and wrap until cool.

Peppers marinated with garlic.

Ingredients:

2 kg bell peppers of different colors

For marinade:

1 liter of water
100-120 g sugar
30 g salt
70 ml vegetable oil
100 ml 9% vinegar
10g garlic
Bay leaf
allspice and black peppercorns to taste

Cooking method:

Peel the bell pepper, cut into rings. For the marinade, bring water to a boil, add spices, chopped garlic, oil, salt and sugar. If the pepper is not sweet enough, you can add more sugar. Blanch the pepper in a boiling marinade for 10 minutes, then put it in prepared jars with a slotted spoon. Add vinegar to the marinade, boil and pour over the pepper. Jars of sweet peppers marinated according to this recipe are immediately rolled up, turned over and wrapped until cool.

Ingredients:

3 kg bell pepper

For marinade:

1 l tomato juice
30 g salt
25 g sugar
20 g garlic
5-10 g fresh hot pepper

Cooking method:

For this recipe for pickled peppers, you need to remove the stalks and seeds from the fruits, cut them arbitrarily, put them in sterilized jars. For the marinade, bring tomato juice to a boil / add garlic passed through a press, chopped hot pepper, salt, sugar, boil for 2 minutes. Pour boiling marinade over peppers. Sterilize jars: 1 liter - 15 minutes, 2 liter - 20 minutes. Then roll up, turn over and let cool.

Ingredients:

2.5 kg red and yellow bell peppers

For marinade:

1 liter of water
300 g honey
100 ml 9% vinegar
150 ml vegetable oil
30 g salt
allspice and cloves to taste

Cooking method:

Cut bell pepper in half, remove seeds. To pickle peppers for the winter according to this recipe, for the marinade you need to mix all the ingredients, bring to a boil. In the prepared marinade, blanch the pepper in small portions for 3-4 minutes, then transfer to prepared jars. Pour boiling marinade over peppers. Cover the jars with lids and sterilize: 0.5 liter - 10-15 minutes, 1 liter - 15-20 minutes. Then roll up, turn over and wrap until cool.

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See how appetizing pickled bell peppers look in these photos:

Ingredients:

1.5 kg of bell pepper
1.5 kg firm sweet and sour apples

For marinade:

2 liters of water
400 g sugar
200 ml 9% vinegar
a pinch of salt

Cooking method:

Remove seeds from peppers and apples, cut into large slices. To prepare the marinade, add sugar, salt and vinegar to boiling water. Dip peppers and apples in small portions into the boiling marinade, blanch for 1-2 minutes. Then transfer to sterilized jars and pour boiling marinade. Using this recipe for pickled peppers, the jars should be immediately rolled up, turned over and wrapped until cool.

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Ingredients:

1.2 kg pepper
1 kg firm apples
30 g garlic

For marinade:

1 liter of water
40 g salt
150 g sugar
25 ml 9% vinegar

Cooking method:

Before marinating peppers, the seeds must be removed from the fruits, cut into slices. Cut the garlic into slices. Place prepared products in sterilized jars. Bring water with sugar and salt to a boil, remove from heat, add vinegar. Pour the marinade into jars, cover with lids and sterilize: jars with a volume of 0.5 l - 5-7 minutes, 1 l - 10 minutes. Then roll up, turn over and wrap until cool.

Ingredients:

800-900 g bell pepper
400 g hot pepper

For marinade:

900 ml tomato juice
50 g salt
50 g sugar
15 ml 9% vinegar
100 ml vegetable oil

Cooking method:

To use this simple recipe for pickled peppers, you need to remove the stalks and seeds from the fruits, put them on a baking sheet and bake in an oven preheated to 180 ° C for 10-15 minutes. Put hot peppers in prepared jars. Bring tomato juice to a boil, add salt, sugar, vegetable oil, cook at a low boil for 10-15 minutes. Pour in the vinegar and remove from heat. Pour boiling marinade over peppers. Banks immediately roll up, turn over and wrap until cool.

Baked bell peppers in butter marinade

Ingredients:

2 kg multi-colored bell pepper
20 g garlic

For marinade:

100 g vegetable oil
10 ml lemon juice
10g salt
5 g dried Italian herbs
2-3 g ground black pepper

Cooking method:

Before marinating Bulgarian pepper, it must be washed, dried, greased with vegetable oil, put on a baking sheet and baked in the oven for 15-20 minutes at a temperature of 200 ° C. Peel the roasted peppers from the skin and seeds, save the juice released during baking. Mix oil, lemon juice, salt, herbs, black pepper, add the juice released from the pepper. Place peppers tightly in jars, pouring marinade over each layer. Sterilize jars with a volume of 0.5 l for 15 minutes. Then roll up, turn over and wrap until cool.

Peppers stuffed with eggplant.

Ingredients:

1 kg bell pepper
700 g eggplant
200 g carrots
30 g garlic
70 ml vegetable oil

For marinade:

1.5 kg tomatoes
30 g salt
30 g sugar
Bay leaf
black and allspice peas
dried dill and basil to taste

Cooking method:

For this pickled bell pepper recipe, you first need to prepare the filling: peel the eggplant, cut into large slices, sprinkle with salt, mix and leave for 20 minutes. Then rinse, squeeze and finely chop. Grate carrots on a fine grater, fry in oil until soft. Add eggplant, simmer for 10-15 minutes. Peel the bell pepper, blanch in boiling water for 5 minutes, drain in a colander. Fill the prepared peppers with eggplant filling, put in prepared jars, sprinkling with finely chopped garlic. Grind tomatoes with a blender. Bring the mass to a boil, add salt, sugar, spices and herbs, cook for 15 minutes. Pour the hot marinade over the peppers. Sterilize jars with a volume of 0.5 l for 15 minutes, 1 l - 25 minutes. Then roll up and wrap until cool.

Ingredients:

2 kg yellow and red bell peppers

For marinade:

500 ml water
500 ml apple juice
50 g salt
80-100 g honey
50 ml 9% vinegar
50 ml vegetable oil
2-3 cloves
a pinch of cinnamon

Cooking method:

Cut bell pepper randomly. For the pickled bell pepper marinade for the winter, according to this recipe, you need to mix all the ingredients (depending on the sweetness of apple juice, you can increase or decrease the amount of honey), bring to a boil and boil for 3-4 minutes. In the prepared marinade, blanch the pepper in small portions for 4-5 minutes, then transfer to jars. Pour boiling marinade over peppers. Cover the jars with lids and sterilize: 0.5 liter - 10-15 minutes, 1 liter - 15-20 minutes. Then roll up, turn over and wrap until cool.

Ingredients:

1.2 -1.5 kg of bell pepper
3 garlic cloves
4 allspice peas

For marinade:

1.2-1.5 liters of water
50 g salt
50 g sugar
50 ml 9% vinegar

Cooking method:

Carefully cut the stalk with seeds from the pepper. Put the prepared pepper tightly in a 3-liter jar, add garlic and allspice. Pour boiling water, leave for 15 minutes, then drain the water and use to prepare the marinade. Add salt, sugar to it, bring to a boil, pour in vinegar and remove from heat. Pour the hot marinade over the peppers. Roll up the jar and wrap until cool.

As you can see in the photo, pickled bell peppers prepared according to this recipe can be used for stuffing:

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Ingredients:

1 kg bell pepper
fresh hot peppers and garlic to taste

For marinade:

1 l tomato juice
40 g salt
4-5 black peppercorns

Cooking method:

Carefully cut the stalk with seeds from the pepper. Blanch prepared peppers in boiling water for 3-4 minutes. Let the liquid drain. Pepper tightly put in a sterilized jar, add chopped hot peppers and garlic. Bring tomato juice to a boil, add peppercorns, salt, boil for 2 minutes. Pour boiling marinade over peppers. Roll up a jar of homemade pickled peppers and wrap until cool.

Ingredients:

1 kg bell pepper
1 kg apples
200 g onion
15 ml lemon juice

For marinade:

1 liter of water
100 g sugar
30 g salt
50 ml 9% vinegar
50 ml vegetable oil
5 allspice peas
4 black peppercorns
a pinch of cinnamon

Cooking method:

Wash the bell pepper, carefully cut out the stalk with seeds, blanch in boiling water for 2-3 minutes. Cut apples and onions into small cubes, sprinkle with lemon juice. Fill peppers with apple filling and place in sterilized jars. For the marinade, bring water with spices, salt, sugar, butter to a boil. Pour in the vinegar and remove from heat. Pour the hot marinade over the peppers. Sterilize 1 liter jars for 15-20 minutes. Then roll up and wrap until cool. According to this simple recipe, jars of pickled peppers for the winter do not need to be turned over.

Ingredients:

1 kg bell pepper

For filling:

50-70 g dill greens
50-70 g parsley
40 g garlic
15 g fresh hot pepper
10 g sugar
20 g salt
50 ml vegetable oil
30 ml 9% vinegar

Cooking method:

To use this recipe for pickled bell peppers, they need to be washed, dried, put on a baking sheet and baked in the oven until soft (it should darken slightly). Transfer hot peppers to a bag, tie tightly, leave for 10 minutes. Then carefully peel off the skin, remove the core. Keep the liquid released during baking. Grind dill, parsley, garlic and hot pepper in a blender, add salt, sugar, vinegar and oil. Put some of the prepared stuffing into each pepper. Place stuffed peppers in 0.5 l jars, pour in the liquid released during baking. If it is not enough, add boiling water, filling the jars to the top, and sterilize for 15-20 minutes. Then roll up and wrap until cool.

Ingredients:

2 kg bell pepper
horseradish leaves
tarragon

For brine:

1 liter of water
70 g salt
20 g sugar

Cooking method:

Wash peppers, blanch in boiling water for 2 minutes. Then tightly put in a container, shifting with horseradish leaves and tarragon. For the brine, bring water, salt and sugar to a boil. Pour the cooled brine over the pepper, set oppression on top. Leave at room temperature for 4-7 days. Then store in a cool place.

The following collection contains recipes with photos on how to pickle hot peppers at home:

Pickled hot green pepper.

Ingredients:

700 g bitter green pepper

For marinade:

1 liter of water
50 g sugar
30 g salt
20 ml vegetable oil
20 ml 9% vinegar
1 bay leaf

Cooking method:

For this recipe for pickled hot peppers, the pods must be washed, the core with seeds should not be removed. For the marinade, mix water, salt, sugar, vegetable oil, add bay leaf, bring to a boil. Put the pepper in the marinade, blanch for 7-10 minutes, then transfer to jars. Bring the marinade to a boil, add vinegar, pour pepper. Banks roll up, turn over and wrap until cool.

Hot pepper "Piquant".

Ingredients:

700-900 g hot pepper
20 g garlic
5-6 allspice peas
2 bay leaves

For marinade:

1 liter of water
60 g honey
30 g salt
100 ml 9% vinegar

Cooking method:

Before pickling hot peppers, it must be cleaned of stalks and seeds (it is better to work with gloves). Put the pods in jars, add chopped garlic and spices, pour boiling water, leave for 10 minutes. Then drain the water. Add honey, salt to it, boil for 2 minutes, pour in vinegar and remove from heat. Pour boiling marinade over peppers. Roll up jars of hot peppers marinated according to this recipe, turn over and wrap until cool.

Ingredients:

500 g hot pepper
20 g garlic

For marinade:

350 ml water
150 ml 9% vinegar
100 g sugar
50 g salt

Cooking method:

To pickle hot peppers according to this recipe, it must be washed and cut into rings. Cut the garlic into slices. For marinade, add salt, sugar, vinegar, garlic to boiling water. Put hot peppers in the marinade, bring to a boil. Then transfer to a sterilized jar, pour marinade, roll up and wrap until cool.

Ingredients:

1 kg hot pepper
100 g green celery
15-20 g garlic
4-5 bay leaves

For brine:

1 liter of water
80 g salt

Cooking method:

To prepare pickled hot peppers for the winter according to this recipe, you need to put washed and dried celery greens on the bottom of the container. Put hot pepper, chopped garlic and bay leaf pierced near the stalk on top. Dissolve salt in boiling water, cool. Pour the cooled brine over the pepper, place a small oppression on top. Leave at room temperature for 5-10 days, stir occasionally. When the pepper brightens, it is ready. Arrange the pepper in sterilized jars. Boil the water left over from fermentation, pour over the pepper. Jars with spicy peppers marinated for the winter according to this recipe, roll up, turn over and wrap for 2 hours.

Ingredients:

1 kg red hot pepper

For marinade:

2 kg tomatoes
70 g sugar
40 g salt
50 ml vegetable oil
20 ml 9% vinegar

Cooking method:

If you want to pickle hot peppers for the winter according to this recipe, you need to wash the pods, leave the core with seeds. Grind the tomatoes with a blender or rub through a sieve. Bring the mass to a boil, add salt, sugar, vegetable oil, boil for 15 minutes. Put the pepper in the marinade and cook over low heat for 15-20 minutes, then use a fork to spread the pepper into jars. Bring the marinade to a boil, pour vinegar into it and remove from heat. Pour the hot marinade over the peppers. Banks roll up, turn over and wrap until cool.

Ingredients:

3 kg green hot pepper
50-70 g garlic
70-100 g dill greens

For brine:

1.5 liters of water
90 g salt

Cooking method:

Pierce hot pepper, put in a container for pickling, sprinkling with chopped garlic and herbs. Pour cold brine, set oppression. Leave at room temperature for 5-10 days. Then drain the brine, pour fresh brine over the pepper and store in a cold place.

Look at a selection of photos for hot pickled pepper recipes: