How to pickle sweet green peppers for the winter. Preparing for the winter season

Chopped pickled peppers in jars are a wonderful preparation for the winter. It is easy and simple to prepare, using a minimum of ingredients.

When making blanks, try to take fleshy, tender and sweet fruits with a pleasant smell. Pepper is appreciated by the fact that during canning and salting, the safety of vitamins in it remains within 50-80% over a long period of storage.

Its importance as food product increases in winter and early spring, when the lack of vitamins is especially felt.

Pickled chopped peppers - a simple recipe without sterilization

Peppers prepared in this way can be used as a garnish or for decorating sandwiches.

Ingredients:

2 kg - peeled bell pepper

For marinade per 1 liter of water:

250 ml - vegetable oil
50 g - salt
300 g - sugar
200 ml - vinegar 9%
Spices - black peppercorns, celery, parsley, hot peppers
Garlic - 1 head

Cooking method

1. Peel the Bulgarian pepper from seeds and cut into slices. We finely chop the greens. Cut the peeled garlic cloves into slices.

2. First of all, we will prepare the marinade. To do this, pour 1 liter of water into the pan, add vegetable oil, salt, sugar, 10 pieces of peppercorns, mix and bring to a boil. After the marinade boils, boil it for another 3 minutes and add vinegar.

3. After the second boiling of the marinade, we begin to lower the sliced \u200b\u200bin slices bell pepper. Spicy lovers can add some chopped hot peppers.

4. After boiling the marinade with pepper, cook for 2 minutes. Then we lower the chopped garlic, herbs and cook for another 2 minutes. In total, cook chopped pickled peppers for 4 minutes and no more.

5. Fill the sterilized jars with pepper, and bring the remaining marinade in the pan to a boil again and pour into the jars.

6. We close the jars with boiled lids and turn them over.

7. Wrap the chopped pickled pepper with a towel until it cools completely.

Sweet pickled peppers in a 1 liter jar for the winter without oil

If, according to this recipe, pepper fruits are pickled, then a very good, tasty and healthy product is obtained.

For 1 liter jar you will need:

Bulgarian red pepper - 600 g
Vinegar 9% - 50 ml
Bay leaf - 2 pcs.

For filling:

Water - 1 liter
Salt - 1 tbsp. spoon (no slide)
Sugar - 1 tbsp. spoon (no slide)

Cooking

Peppers need to be cleaned of seeds and cut the stalk, wash.
Blanch the peeled peppers in boiling water for 3 minutes, then immerse them in cold water for 2 minutes.
Cut the pepper into slices and place in a clean jar. Add Bay leaf and vinegar.
Ready to fill. To do this, boil water with sugar, salt and immediately pour pepper in a jar.
Place the jar in a saucepan of simmering water, cover with a lid and heat for 9 minutes.
Take out the jar, roll up the lid, turn over and wrap until cool.

Nice to eat!

Video on how to cook sweet peppers in tomato sauce for the winter

Learn how to cook chopped bell pepper marinated in tomato slices. delicious recipe time-tested.

Try this recipe, you won't regret it.

The most delicious pickled peppers with honey

It's very tasty home preservation and it is especially good for the New Year's table.

Would need:

Pepper - 3-3.5 kg
Water - 1 liter
Vegetable oil - 1 cup
Honey - 1 cup
Salt - 2 tbsp. spoons
Vinegar 9% - 150 g
Allspice peas - 20 pcs.
Carnation - 3-5 pcs.
Bay pepper - 2 pcs.

Cooking method

1. We take bell pepper in different colors so that it looks good in jars. We clean it from the stalks, seeds and rinse well.

2. Cooking the marinade. To do this, pour 1 liter of water into the pan and add to it: liquid honey, salt, bay leaf, allspice, cloves. We mix everything, put on a large fire and wait for it to boil.

3. After boiling, reduce the heat and boil the marinade for exactly 3 minutes. Then add vinegar and stir.

4. Then we lower half of the chopped pepper slices into the boiling marinade with spices and vinegar. Add heat, bring to a boil, reduce heat and simmer for 3 minutes.

4. Then turn off the fire, take a clean jar and start laying slices of chopped pepper in jars. You don't need to press them hard.

6. Pour all the jars with the remaining hot marinade and cover them with lids. In this recipe, chopped pickled peppers are subject to sterilization.

7. We take a pan with a wide bottom and put a rag on the bottom. Carefully put the jars on a cloth and pour hot water up to the shoulders.

8. Then put the pan on the fire and bring to a boil. When the water boils, we reduce the fire so that it boils slowly and sterilize the chopped pickled peppers for 5-7 minutes.

9. We take out one jar from the pan and immediately close it with a seaming key. We do the same procedure with all the other jars.

10. We turn the jars over, look at the tightness and wrap it up until it cools.

Chopped pickled peppers with tomatoes - video recipe

Watch a video on how you can deliciously preserve bell peppers with tomatoes. The preparation is fragrant, the brine is tasty, and the pepper is eaten even earlier than the tomatoes.

Be sure to cook this recipe and you will love the result!

For pickling, choose meaty juicy vegetables: so the preparations will be tastier. And to make them even more beautiful, use peppers of different colors.

After seaming, the jars need to be turned over, wrapped in some thick warm thing and left to cool completely.

Pepper turns out incredibly fragrant, moderately sweet and very tasty.

Ingredients

1½ kg bell pepper (weight of peeled vegetables);
500 ml of water;
100 ml of vegetable oil;
65 ml of vinegar 9%;
150 g of sugar;
1 tablespoon of salt;
5 peas of allspice;
1-2 bay leaves.

Cooking

Such peppers are pickled specifically for stuffing. Just take the vegetables out of the jar, spread them over them and cook the dish as usual.

Ingredients

1½-2 kg bell peppers (about 12-15 medium vegetables);
about 2 liters of water;
2 tablespoons of salt;
1 tablespoon of sugar;
3 tablespoons of vinegar 9%.

The ingredients are for a 3 liter jar.

Cooking

Remove seeds and stems from peppers. Cut off the tops so that it is convenient to stuff the vegetables later.

Put the peppers in a clean jar. To fit more, insert them into each other. Fill the jar with boiling water to the brim, cover with a lid and leave for half an hour.

Pour the infused water into a saucepan and add salt and sugar there. Bring to a boil and cook for 2 more minutes.

Pour vinegar and boiling brine into the peppers and roll up the jar.

Honey makes pepper even sweeter, more aromatic and tastier.

Ingredients

700 ml of water;
120 g;
80 ml of vegetable oil;
50 ml of vinegar 9%;
1 tablespoon of salt;
9 black peppercorns;
3 buds of dried cloves.

The ingredients are designed for 3 jars with a volume of ½ l.

Cooking

Remove seeds and stems from peppers and cut lengthwise into long strips.

Pour water into the pan, add honey, oil, vinegar, salt, black pepper and cloves. While stirring, bring the marinade to a boil over high heat.

Put the peppers in a saucepan, stir and bring to a boil again over medium heat. Then reduce it and cook for another 3-4 minutes. The peppers will remain slightly crispy. But if you cook for a couple more minutes, they will become softer.

Arrange vegetables in sterilized jars. If marinade gets inside, return it to the pot. Bring the liquid to a boil, pour over the peppers and cover with lids.

Place a cloth in the bottom of a clean saucepan and place the peppers in it. Pour into the pot warm water so that it covers the banks up to the shoulders. Bring the water to a boil over low heat, sterilize the jars for 15 minutes and roll up.

For the preparation of this delicious snack you don't have to spend a lot of time and effort. Will do the main work for you.

Ingredients

1 kg of bell pepper (weight of peeled vegetables);
100 ml of vegetable oil;
6 black peppercorns;
4 cloves of garlic;
2 teaspoons of salt;
4 tablespoons of sugar;
4 tablespoons of vinegar 9%;
about ½ liter of water.

Ingredients are designed for 2 jars with a volume of ½ l.

Cooking

Remove the stems and seeds from the peppers and cut each vegetable in half or quarters lengthwise. Line a baking sheet with foil and spread the oil over it.

Put the peppers on a baking sheet and put in an oven preheated to 220 ° C for 30-35 minutes. If the vegetables start to burn, stir gently. Remove the roasted peppers from the oven and leave for a couple of minutes to cool slightly.

At the bottom of each sterilized jar, place 3 black peppercorns, 2 garlic cloves, diced, 1 teaspoon salt, and 2 tablespoons each sugar and vinegar.

Transfer peppers to jars and fill with boiling water to the brim. Roll up jars and shake lightly to dissolve seasonings.

The highlight of this already original snack that vegetables are marinated in tomato juice.

Ingredients

1½ kg of bell pepper;
1½ kg cabbage;
1 large carrot;
2½ tablespoons of salt;
1 liter of tomato juice;
75 ml of vinegar 9%;
200 ml of vegetable oil;
100 g sugar.

The ingredients are designed for 4 cans of 1 liter.

Cooking

Cut off the tops of the peppers and remove the seeds. Finely chop the cabbage and grate the carrots on a coarse grater.

Mix cabbage, carrots and 1 tablespoon salt. Remember with your hands and leave for 15-20 minutes. Then stuff the peppers with the vegetable mixture.

Pour into the pot tomato juice, vinegar and oil and add salt and sugar. Bring to a boil over high heat. Place the stuffed peppers in another saucepan and pour over the boiling marinade.

Bring to a boil, reduce heat and simmer for about 20 minutes. Put the peppers in sterilized jars, pour over the marinade and roll up.

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 marinate Bell pepper according to this recipe, it needs to 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, chop 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. hot pepper put 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.

Roasted bell pepper oil 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 pickling bell pepper, it must be washed, dried, greased vegetable oil, put on a baking sheet and bake 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 jars with lids and sterilize: 0.5 l - 10-15 minutes, 1 l - 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 small cubes, sprinkle lemon juice. fill the pepper 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. Jars of pickled peppers for the winter according to this simple recipe no need to flip.

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:

Bulgarian pickled peppers for the winter great option for those who are not indifferent to this vegetable. He not only retains most of his palatability, as well as useful properties, but also acquires new tones and shades of taste, depending on the type of marinade, as well as the method of preparation. Bulgarian pepper in preparations acts not only as the main ingredient, but also as a component in salads.

The benefits of bell pepper for the body

Why is pickled bell pepper for the winter so popular? This can probably be partly explained useful properties this vegetable. It's hard to believe, but pepper overtakes citrus fruits and black currants in terms of the amount of vitamin C. Therefore, these fruits are useful to use during the period of colds.

The specific taste of pepper is explained by the content of substances in it that have a beneficial effect on the functioning of the stomach and intestines. It is also worth noting the content of vitamin A. Therefore, pepper can be considered a vegetable for beauty, especially for women. Roasted peppers are also good for the heart. In it you can find potassium, without which it is impossible for the cores. It is also worth noting the fact that pepper has a beneficial effect on the beauty and health of hair and nails.

Pickled peppers. Why is he so loved?

Bulgarian pepper, pickled whole or in pieces, is good workpiece for the winter period, when it is quite expensive to buy it. It can be consumed as a side dish or appetizer. Also, pieces of this vegetable can become the basis for sauces or complex side dishes.

In most cases, bell peppers pickled for the winter retain their aroma and crispy texture. However, the taste may take on spicy notes, such as sourness, sweetness, or other sensation of red hot pepper.

For blanks, you need to choose whole, smooth and fleshy fruits. It is best to take red, red or yellow peppers so that the preparation, and later the dishes from it, become brighter and more beautiful. However, you can also get a tasty and healthy dish from it.

Pickled pepper. Ingredients and preparation of vegetables

In order to cook pickled bell peppers for the winter, you must:

five kilograms of pepper, preferably red or yellow;
seven tablespoons of sugar;
one and a half tablespoons of salt;
about thirty peas of black pepper;
one and a half liters of water;
fifty grams of vinegar 9%;
for each jar, one bay leaf, a clove of garlic, a clove and a little chili pepper.

This recipe is for six or five liter cans. Before cooking, the pepper is washed, the leg is cut off, the seeds and partitions are cleaned. How to pickle bell peppers for the winter according to this recipe? You can leave the fruits whole, or you can cut into large strips.

Preparing for the winter season

Banks are pre-sterilized. At the bottom of each put peppercorns - five pieces, cloves, bay leaf, chili pepper, garlic clove.

Pour one and a half liters of water into the pan. Salt and sugar are also sent here. When the mixture boils, add vinegar. You can try the brine, only carefully. Keep in mind that it is hot. If desired, it can be salted or made sweeter.

Peppers are dipped into the boiling marinade in small batches. They keep him there for six minutes each. After that, the prepared fruit is sent to the banks. Whole peppers try not to crumple. Then brine is poured on top of the peppers in the jar. Close with sterile lids.

Pepper in oil. List of ingredients

In order to cook bell peppers marinated for the winter in oil, you need:

about a kilogram of pepper;
a glass of sugar;
350 ml of water;
165 ml of vinegar;
165 ml of odorless vegetable oil;
heaping teaspoon of salt.

Peppers are washed, the stalk is removed, cut into halves. Seeds are also removed inside. If the fruits are large, then the halves can be divided into two more parts.

Pepper preparation. step by step recipe

You need to prepare the marinade. To do this, water is poured into a saucepan, sent to boil. Salt, granulated sugar, oil are also added here. When the marinade boils, pour in the vinegar. After that, peppers are put in boiling water. At the same time, the fire under the pan is reduced.

It takes ten minutes to cook. During this time, the peppers will soften, and the marinade will cover them completely. Peppers with a skimmer are sent to sterile jars. After that, the marinade is boiled again, and then peppers are poured over it. Banks roll up. Marinated Bulgarian is ready. Store in a dark and cool place.

Baked bell peppers for the winter

For this recipe you need to prepare:

1 kilogram of pepper;
one and a half teaspoons of sugar and the same amount of salt;
100 ml of vegetable oil;
a head of garlic;
a bunch of parsley or dill;
peppercorns as desired;
50 ml of vinegar.

From this amount of ingredients, two jars of half a liter are obtained. But it should be remembered that pickled bell peppers with garlic and herbs are eaten very quickly. This is due to the fact that such a dish is more like an independent salad. It is seasoned with vegetable oil, herbs. Spicy garlic gives a spicy flavor.

Preparing Garlic Peppers

Peppers are thoroughly washed under running water. Then, using a towel, remove moisture from it. Without cleaning or removing the tips, it is sent to a baking sheet covered with foil. Roasting time may vary depending on the size of the fruit. On average, it can take from half an hour to sixty minutes. Therefore, it is worth monitoring the skin of peppers. When it shrivels and starts to bake, it's time to take the product out of the oven.

Now the peppers are given a bath: they are sent in a bag and tightly closed. After five minutes in such a bath, the peppers will go limp. It won't be hard to clean them up. It is better to cut the pepper over the dishes, as it turns out to be very juicy. Remove skin, seeds, stem. The cut strips are sent to a sieve so that the pepper drains. For the marinade, take this juice. Add oil to it and mix well. fragrant mixture, bring to a boil. Now you can add salt and sugar. When they are completely dissolved, you can pour in the vinegar and turn off the stove.

Garlic is peeled and cut into slices. The greens are washed and chopped finely enough. Put a part of pepper in sterile jars, stacking it up to half. Now fall asleep greens and garlic. Put pepper again, pour everything with marinade.

Ready jars are sterilized for about twenty-five minutes, after which they are closed. First, they are allowed to cool upside down, and then removed in the cold. Pickled bell peppers in oil with garlic are eaten as a side dish or used for sauces. Such a preparation is ready for use a week after preservation.

Pepper for stuffing

Stuffed Peppers are tasty dish which is liked by many. Someone scores freezer blanks, and some roll such peppers into jars.

Pickled bell peppers for the winter stuffed pepper do it entirely. For this you will need:

1 liter of water;
70 grams of sugar;
8 grams of citric acid;
35 grams of salt.

All ingredients are mixed and brought to a boil. The mixture is not particularly aromatic, if desired, you can add any spices, such as bay leaf or cloves. However, it is worth remembering that these peppers will be stuffed in the future. So don't overload them.

Now take the peppers. Carefully separate the stalk, remove the seeds, as well as partitions. The fruits are sent to boiling water for a couple of minutes. Then immediately pour cold water. Now they can be placed in sterile jars. If you act carefully, then the fruits can be invested in each other. If this does not work, then it is not worth crushing them. Pour the peppers with a boiling solution and sterilize again.

Bulgarian pepper with honey: a sweet recipe

How to pickle bell peppers for the winter so that it is original? Add honey. This recipe is likely to appeal to many, as it is quite interesting.

For him you need:

three kilograms of pepper, best of all sweet, ripened;
1.5 liters of water;
a glass of vegetable oil;
two tablespoons of salt;
a glass of liquid honey;
125 ml of vinegar;
ten pieces;
eight carnations.

Peppers are washed, cleaned of seeds and partitions. Banks and lids are sterilized. In a saucepan, begin to prepare the marinade for peppers. To do this, pour water, add honey, vegetable oil, salt, and spices. They give the dish a spicy flavor. The mixture must be brought to a boil. Then the peppers themselves are sent to it. They are kept for three minutes in this marinade. Lay out the prepared fruits in jars, pour the rest of the marinade.

Banks with prepared pepper also need to sterilize about ten to fifteen minutes. Then they can be closed. Such sweet recipes for pickled bell peppers for the winter involve replacing honey with sugar. This is true if a person is allergic to this ingredient.

Pickled bell peppers

This the recipe will do those who want to feast on pepper in a couple of hours. For cooking you will need:

two kilograms of pepper;
one hundred ml of vegetable oil;
one hundred grams of salt;
one hot pepper;
litere of water;
1.5 tablespoons of sugar;
one hundred ml of vinegar.

Peppers are washed and cleaned. Cut it better enough large pieces. Now prepare the marinade. Salt, butter and sugar are sent to boiling water. Then vinegar. Peppers are boiled in a boiling marinade for six minutes. It is better to do this in portions so that the pepper is completely covered with brine.

Boiled fruits are laid out in a bowl, pour boiling marinade on top. Hot peppers are also placed there. When the mixture has cooled, it is sent to the refrigerator. You can eat it immediately after cooling, but the next day it is much tastier. Quick Recipes pickled bell pepper for the winter is a great option to always treat yourself to such a delicacy.

quick snack

Bulgarian pepper marinated in 15 minutes will appeal to those who value their time. This recipe makes decent dish with his bright taste. It can also be used as a side dish, but it is best served as an appetizer.

It should be noted here that a snack is not only and not so much food that is consumed with alcohol. Traditionally, this is a dish that is served before the main meal. It is believed that it should whet the appetite and prepare the body for the reception of more serious food, such as meat or chicken. Pickled bell peppers in 15 minutes are just such recipes.

It requires the following ingredients:

Bulgarian red pepper - four pieces;
a couple of onions, can be replaced with white;
a bunch of greens, you can use assorted;
two tablespoons of oil, preferably olive;
three cloves of garlic;
salt and sugar to the taste of the cook;
black and - a couple of pieces;
wine vinegar - a teaspoon.

Preparing snacks: steps

Pickled bell peppers with onions are prepared quite simply. Peppers are washed, cleaned of stems and seeds. Lubricate with vegetable oil and bake in microwave oven. Then the skin is removed from them. By the way, you can leave it on the fruits. However, the taste of this will be a little worse.

Now proceed to the onion, which should be pickled. To do this, it is cut into half rings. At the same time, you should try to make the slices as thin as possible, then it will take less time to process the dish. It is salted, peppered, a little bit of sugar is added. Now it can be filled wine vinegar and leave to soak. The onions for this recipe should be left overnight.

Greens and garlic cloves are cut as small as possible. It is noteworthy that in this recipe it is chopped garlic that is required, and not passed through a press. Prepared products are sent to the onion, mix thoroughly. The mixture is very aromatic and spicy! Pepper is also sent here.

The baked peppers are carefully filled with the mixture, laid in rows in a bowl. Now it's time to pour the peppers.

Whisk in a small bowl olive oil and vinegar. It should get thick. You can also add some finely chopped dill and garlic here. This mixture is poured over the stacked peppers.

You can start eating! However, experts recommend keeping this dish for at least an hour so that it soaks and becomes even more magnificent.

Pickled peppers are good snack. However, it can also be used as a main dish. Recipes for blanks with this vegetable for the winter great amount. Some use onions, others use garlic. And some recipes almost turn pepper into a dessert! Each housewife will find the recipe that will please her.

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 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 to taste 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, for an amateur. Preservation of sweet or bell peppers can again be carried out different 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. So the recipes canned peppers similar, but their taste will be different. Bulgarian pepper is sweet, preparations from bitter pepper will be spicy. No less interesting process with a very tasty result, this is salting of bitter pepper. 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 most simple blank for the winter of bell pepper or harvesting hot pepper.

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, pepper sweet canning, pepper recipes for the winter, answers to these and many other questions - look on our website, you will definitely find it.