Peppers marinated for the winter in a sweet marinade. How to pickle bell peppers for the winter? Canning Recipe with Butter and Garlic

Champion in vitamin C content and a powerful antioxidant - Bell 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 there will be a unique taste and smell. A triple filling method will help to store the workpiece all winter without additional sterilization.

Time for preparing: 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. At the same time, 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 the energy value will be 60 kcal per 100 g. So:

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. Boil metal lids separately and dry well.
We cut the Bulgarian fruits arbitrarily, but coarsely enough, removing the stalks with seeds and white veins.
Now, in a large saucepan, mix all the other ingredients (you can add coriander or cloves). While stirring, let it boil.
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.
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.
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

Such an appetizer will serve as an excellent addition to both winter and summer diets. 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:

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

Pour the fruits in a deep saucepan cold water, wait until it boils, and immediately remove from the stove.
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.
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.
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:

We clean the tomatoes from the skin and cut into fairly large slices.
We free the pepper from the stalks and testes, cut into strips 1 cm wide.
We put the vegetables in a basin, bring to a boil and cook with low heat for a quarter of an hour, stirring occasionally.
Adding vegetable oil, spices and garlic, cut into plates, simmer the same amount.
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! it light dish It is appropriate not only in the 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:

Cut the eggplant lengthwise into 4 parts and across into pieces of 4-5 cm. Soak in brackish water for 15-20 minutes.
Prepared as described above, cut the pepper into 4-8 pieces.
Three carrots on a coarse grater.
Peel the skin off the tomatoes and make a puree in any way.
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.
Pour after 10 minutes tomato puree, add spices and simmer for a quarter of an hour.
Dip the finely chopped hot pepper and garlic cloves, reduce the heat.
Remove from stove after 5 minutes.
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:

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.
Dill wash, dry, finely chop.
In a large bowl, mix all vegetables except zucchini. Salt and let it brew for 1 hour so that juice appears.
Add sugar and butter, put on fire and cook for a quarter of an hour, stirring occasionally.
We spread the zucchini there and simmer the same amount more.
5 minutes before readiness, sprinkle the mass with dill, pour in the vinegar, mix.
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 each. 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 a few hours. Peppers choose contrasting shades with cucumbers.

The cooking procedure is simple:

We throw all these spicy components to the bottom of the glass container.
We put whole cucumbers and chopped peppers.
Pour boiling water into jars and leave for 20 minutes.
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.
We drain the brine, bring it to a boil, skimming off the foam (if it appears), and pour it for the last time.
Add essence and roll up.
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.

Delicious and fragrant marinated sweet bell pepper — great choice for preparations for the winter. Try with butter, garlic, spices.

Today I propose to make delicious bell peppers marinated in slices fast food.

the preparation is good in itself as a cold pickled appetizer, but its huge plus is that there are no extra ingredients and we marinate without sterilization, which means that everything will take a minimum of time. Therefore, if you have a lot of pepper, but little time, then I suggest trying to roll sweet bell pepper in the marinade for the winter. A simple, step-by-step recipe with photos at your service. Let's try to prepare pickled peppers for the winter ?!

sweet pepper - 3 kilograms;
sugar - 1 glass;
salt - 1 tablespoon with a slide;
vinegar 6% - 1 cup;
vegetable oil - 1 glass;
peppercorns;
bay leaf - 3 pieces;
water - 1 liter.

To begin with, we need to wash the pepper well and peel it from the seeds inside and cut into pieces according to the height of the fruit. Slices can be of any width. What size pieces I made can be seen in the photo.

Of course, you can not cut, roll up the whole peppers, but it is more convenient to work with small slices. Try to close it this way and that, and then decide which is more convenient for you.

Now we take a larger pan, pour water into it. You need to add everything for the marinade to the water, that is, salt, sugar, vinegar, vegetable oil, bay leaf, peppercorns.

While the marinade is boiling, you need to think about sterilizing the jars.

If there are not many of them, then I usually process them in the microwave. As for me, it is fast and convenient, no extra pots or kettles. Just fill a clean jar of water, about halfway, and put in the microwave for 10 minutes at maximum power.

The marinade boiled. We take about ⅓ of our pepper and put it in the marinade. You need to boil for 3-5 minutes and that's it.

We tightly put the processed pepper in a jar and pour the marinade up to the shoulders. We carry out this procedure until the pepper or marinade runs out.

Filled jars just need to be rolled up with clean lids and wrapped until cool. Store such a workpiece in a cool place.

Recipe 2: pickled sweet peppers for the winter

Highly good recipe! In winter, delicious pickled sweet peppers will become both an appetizer and a component of a vegetable or meat stew, and a side dish for meat or fish. In a word, there would be pepper - but there is a use for it.

3 kg pepper

for the marinade:

1 cup of sugar
2 tbsp. spoons of salt
1 cup quality vegetable oil
1 cup 3% table vinegar(or a third of a glass of 9%)
1-1.2 liters of water
3-4 peas of allspice
4-5 black peppercorns
2-3 bay leaves
2-3 cloves (optional)

We will prepare the jars and lids in advance. Clean and dry, they stand next to the stove. We put water for the marinade on the burner, add all its components.

We thoroughly wash the sweet peppers - it is better to take red and orange or yellow ones for pickling - we divide each in half, free from the stalks and seeds.

Depending on the size, cut into 4-6-8 pieces or just straws.

We arm ourselves with a slotted spoon, dip the pepper slices in portions into the boiling marinade, blanch (cook) for 1-2 minutes and lay it tightly! immediately to the banks. We cover the jar with a lid after each serving and, of course, when it is full.

We taste the marinade, perhaps we need to add salt. Do not forget to take out the bay leaf and cloves, peppercorns. Pour the peppers in jars with boiling marinade and immediately roll up. Flip over and let cool. Sweet peppers prepared in this way have a long shelf life. 3 kg of sweet pepper is about 3 liter jars or 4 jars of 750-800 ml each.

Recipe 3: how to pickle sweet peppers for the winter (with photo)

Pickled sweet peppers for the winter - very light and tasty vegetable snack which will easily complement any menu. Those people who have to diligently monitor their figure will be especially happy with such pepper. The thing is that the dish we offer is low-fat and low-calorie. Well, for lovers of baked meat, marinated vegetables with garlic will generally be a joy, in addition to such pepper, even the driest meat will turn out to be incredibly juicy and appetizing. Also, using this preservation, it is very easy to cook delicious quick salad with cabbage and butter, which can be easily served even at the festive table.

To make the appetizer we offer brighter and more colorful, we recommend marinating sweet pepper several colors at once. Even if you only use red and Green pepper, the workpiece will still come out very beautiful and attractive in appearance. However, for contrast, it does not hurt to use yellow pepper as well!

Using this simple recipe with step by step photos, you can preserve whole peppers at home. You can also supplement it with cucumbers, onions, or other suitable vegetables. The main thing is that you can prepare all these blanks for the winter without sterilization, which often takes a lot of time!

So, let's start cooking!

sweet bell pepper - 1 kg
water - 200 ml
vegetable oil - 80 ml
vinegar 9% - 80 ml
sugar - 80 gr
honey - 1 tbsp. with a slide
salt - ½ tbsp.
garlic - 5 cloves
bay leaf - to taste
black peppercorns - to taste

First of all, stock up on the freshest and highest quality sweet peppers. Advice! To make the pepper appetizer come out not only tasty, but also very attractive in appearance, we recommend using several colors of pepper for its preparation.

Prepare all spices, as well as water, vinegar, vegetable oil and honey. Note! honey in this case it is advisable to use only bee honey, since it is such honey that has really useful healing properties.

Now combine all the previously prepared ingredients in one container so that you can make delicious marinade. In the resulting mixture, do not forget to add the garlic squeezed through the press.

Next, bring the marinade to a boil, then place the chopped sweet pepper in it. Boil vegetables for ten minutes, stirring constantly. At first, it may seem to you that there is not enough marinade for so many vegetables, but this is only at first. During the cooking process, the pepper will give its own juice, which, believe me, will be enough for such a volume of pepper.

It is not necessary to boil the pepper until softened, even after cooking it should remain dense and elastic. Arrange the semi-prepared pepper in sterile jars, then fill it with hot marinade. Close the filled jars tightly with lids and place upside down in a convenient place to cool. Do not forget to cover the preservation with a warm blanket.

Delicious pickled sweet peppers with honey are ready for the winter. You can store it in any suitable place.

Recipe 4: pickled sweet peppers with butter and garlic

Bulgarian pepper marinated in oil with garlic and herbs will become the best addition for any dinner winter period. Well, how can you do without pickled vegetables in cold weather! For example, I always want to uncork a delicious marinated preparation as a side dish for meat or fish, which will please not only my taste, but also the summer aroma.

For today's preparation, we will use sweet bell peppers of different colors. It is better to choose a different color so that the pepper looks more elegant in a jar. How can you resist when the workpiece smells just magical, and the color of the pepper is pleasing to the eye. I love bell pepper not only in fresh, but also in pickled, so in the summer market I immediately buy a couple extra pounds so that when you come home, you can roll them into jars.

1 kg sweet bell pepper,
1 bunch dill,
2 heads of garlic
150 grams of vegetable oil,
50 grams of granulated sugar,
150 grams of vinegar,
1 tables. l. salt.

I wash my bell pepper, I clean it so that in winter the seeds do not interfere with the meal. I cut the prepared peppers into slices.

I boil water and put bell peppers in boiling water. You can blanch in boiling water for 3-4 minutes or turn off the heat and let the peppers soak in hot water for 7-8 minutes. With such procedures, the pepper will become softer and it will be easier to put it in canning jars.

Peel all the garlic and cut the cloves into thin slices.

Chop the dill with a knife. fresh greens Pairs perfectly with pepper.

Put a piece of pepper in a jar so that all colors alternate.

Also put garlic and dill between the peppers. A colorful and at the same time tasty mosaic will learn, so to speak. Fill the jar to the top, alternating all the vegetables.

Boil the butter with sugar and salt, then pour in the vinegar and remove from heat.

Pour hot marinade over bell peppers in jars. So we blanched the pepper, then it is not necessary to sterilize the workpiece additionally.

Immediately roll up and let the jars cool under a warm blanket.

Recipe 5: pickled peppers with garlic for the winter

Sweet, juicy and very fragrant pickled peppers with garlic for the winter, cooked according to simple recipe, will become the best snack on your family menu. Rolled in slices, it retains its shape and at the same time it is quite soft. Spicy twist looks very appetizing, due to the fact that the colors remain bright and saturated. This preservation is not only a complete snack, but can also be used as an additive to borscht or vegetable stews, and a few slices placed on a layer of pizza will give it an original taste.

5 kg sweet peppers
3 heads of garlic
1 st. vinegar,
2 tbsp. vegetable oil,
1 st. granulated sugar,
1 st. water,
3 tbsp salt,
a few peas of black and allspice.

To make sweet peppers with garlic in oil look beautiful and bright on the table in winter, we choose vegetables of different colors for canning. We wash the peppers and remove the tails, as if pushing them inside. Then they are easily removed, and immediately with the core. But, in order to completely clean out adhering seeds, cut in two and rinse under the tap. Then we divide the halves into several more parts to make slices.

We clean the garlic from the husk. Large cloves can be cut into pieces. Pour some water into a saucepan. As soon as it boils, add peppers and blanch for 3-4 minutes. Then we take out the vegetables and leave to cool on a plate.

AT enamelware mix all other ingredients except peppercorns - this will be the marinade. Bring to a boil. Dip peppers in it for 3-5 minutes.

Then we catch them with a regular spoon or slotted spoon. Then add the garlic to the marinade. And let it boil for about 3 minutes. It may seem that the liquid is uneven - this is due to the combination of water and oil, layers are formed.

Now we catch 2-3 cloves of garlic and put them on the bottom of a sterilized jar.

We fill the rest of the space with slices of vegetables, making sure that peppers of different colors get into one jar.

Pour still hot marinade, slightly turning the jar so that the liquid gets into all the gaps. Sweet peppers in oil with garlic are rolled up for the winter with a key or screwed with special lids.

To increase the cooling time, wrap the preservation with a blanket or wrap it in a towel.

Tips: hot marinade can crack glass. To prevent this from happening, between the table and the bottom of the jar, we put the blade of the knife.

Enjoy your meal.

Recipe 6: pickled sweet peppers with honey (step by step)

When it comes to bell pepper, I can't resist it. I eat it fresh and canned. Preserving this vegetable is a thankful task; in preparations, it reveals its aroma even more. Sweet peppers marinated with honey for the winter is one of my favorite recipes.

If you buy in winter fresh pepper Because of the high price, not everyone can stock up on the season canned - everyone can afford it. True, you will have to make some efforts, but how tasty such a multi-colored bright blank is!

I always take sweet peppers in different shades: from yellow to red. Thus, the workpiece will look bright and attract attention.

sweet bell pepper - 500 g
honey (forbs) - 100 g
sunflower oil - 100 g
table vinegar 9% - 50 g
coarse table salt - 20 g
granulated sugar - 10 g
water - 700 g.

I cut the pepper into halves and quarters so that it is convenient to put it in jars.

I cook the marinade from water with the addition of salt, granulated sugar. After boiling, keep on low heat for no more than 3-4 minutes.

Then I pour sunflower oil into the marinade.

I put in the pepper slices and start blanching. It lasts 5-7 minutes. The peppers are softer on the top and still crispy and juicy on the inside.

I take out the pieces of vegetable from the marinade and carefully transfer them to glass, sterilized jars.

The remaining liquid is used for pouring pepper. I also add vinegar to the jar.

I do not forget about the place for honey, which I pour into the jar at the very last turn.

I put the workpiece to sterilize for 15 minutes. Initially, the water in the dishes should be warm so that the glass jar does not react to the temperature difference and does not burst.

I close the finished workpiece tightly with lids.

I put the cooled jars in the pantry, where they will stand all winter. At any suitable moment, I open it and enjoy the taste and smell of wonderful peppers.

Recipe 7, step by step: Bulgarian pepper with honey and vinegar

Bright and colorful bell pepper will be a great snack or vegetable salad before serving the main course or as an addition to it. 15 minutes will be enough for you to prepare this fragrant aperitif, the smell of which will spread throughout the house and will call all your relatives to the table. However, in addition to color and aroma, the bell pepper appetizer also has an unforgettable sweet taste, which is given to it by fragrant honey. That is why pickled bell peppers with instant honey are so popular!

4-5 bell peppers of different colors
3-4 bay leaves
1 tsp salt
2 tsp honey
1 tsp 9% vinegar
1 -1.5 st. l. vegetable oil
greens to taste

We clean the bell pepper by cutting off the cap with the tail and cutting out the seeds inside the pepper. Let's wash it in water. Cut each peeled pepper into wide ribbons and put them in a bowl. By the way, for pickling, be sure to choose fleshy varieties of this vegetable - they are more fragrant.

Move the sliced \u200b\u200bpepper to a saucepan or pan and pour hot water. Add salt and bay leaves. Place the container on the stove and bring its contents to a boil. Boil the pepper strips for 10 minutes.

At this time we will prepare honey dressing. Grind the washed parsley or dill in a bowl. Add honey, vinegar and vegetable oil. Thoroughly grind so that the honey is completely dissolved in the dressing.

With a slotted spoon, remove the boiled pepper strips from the pan and transfer to a container. We will also add the prepared dressing there. Gently mix everything together and let cool for 5 minutes. This time is quite enough for the slicing of pepper to draw in honey aroma and wrapped in dressing.

Marinated Bell Peppers with Instant Honey Serve immediately while still warm. But even when cold, such an appetizer is unusually tasty, it can be prepared in advance and stored for about a day in the cold.

Recipe 8: pickled sweet bell pepper

Bulgarian pepper - 2 kilograms
Sugar - 100 grams
Salt - 1.5 tablespoons
Vegetable oil - 100 grams
Vinegar 9% - 100 grams
Water - 1 liter
Hot pepper (optional) - 2 pieces

Wash two kilograms of bell pepper, remove the stalks and seeds and cut each pepper into 4-6 parts.

Pour 1 liter of water into the pan, bring to a boil, add 100 grams of sugar, 1.5 tablespoons of salt, 100 grams of 9% vinegar and 100 grams of vegetable oil. Lay half of the prepared pepper. If desired, you can add 1-2 hot peppers. Bring to a boil and cook for 3-5 minutes.

We shift the pepper from the marinade in 3 liter jar. Put the remaining pepper in the marinade, cook for 3-5 minutes, add to the jar.

Pour the remaining marinade, let cool and put in the refrigerator. After 2-3 days, ready-made pickled peppers can be served with fresh bread as an appetizer for meat or fish.

Both options for snacks are unpretentious in preparation and have a very bright and memorable taste. Italian-style pickled peppers are prepared from roasted peppers and marinated partly in own juice. The taste of this snack option is based on a combination of “smoky” notes of roasted peppers, herbs, garlic and olive oil. Such a snack can be served at the table in a few hours. Pepper turns out fragrant, juicy, tender and incredibly tasty.

The second version of the snack - crispy pickled peppers - has a similar, at first glance, set of components. There are also some spices and garlic, and spices, which give the dish flavor and piquancy, but the cooking process is significantly different and gives a completely different result. Pepper stays slightly crunchy and has spicy taste with spicy peppercorns.

Each option is good in its own way. Try it and choose which one you like best!

Prepare the ingredients according to the list.

Let's start with cooking pickled Italian peppers. Wash the peppers thoroughly and place them on a baking sheet in a single layer.

Pierce the pepper in several places with a fork, place in an oven preheated to 180-190 degrees and bake for 30 minutes, until black marks appear. After 15 minutes, turn the pepper over so that the frying occurs evenly.

Place the baked pepper in a bag, seal tightly and leave for another 15 minutes - so the pepper will be easy to peel.

Peel the peppers and cut into strips, and drain all the juice that stands out and save for the marinade.

Finely chop the basil and fresh herbs to taste, cut the garlic into slices. Add garlic and herbs to the pepper pieces.

For the marinade: add 1-2 tbsp to the collected roasted pepper juice. wine vinegar and 3-4 tbsp. olive oil.

Pour the prepared marinade over the peppers. Add ground black pepper and salt to taste.

Mix everything thoroughly and refrigerate completely. And then tightly cover and place in the refrigerator for 5-6 hours, and even better - overnight.

Italian-style pickled peppers are ready!

I admit, this option is my favorite. The pickled pepper itself is tasty in it, as well as the fragrant marinade, which is delicious even just soaked with a piece of bread. In my family, this appetizer is rarely allowed to brew. seasoned with basil, lemon juice instead of vinegar, supplemented with pieces of brynza or feta cheese - such “undo-marinated” peppers already taste incredibly good. And if you still let him insist - it is simply impossible to break away from him!

Now let's prepare the second version of the snack - Crispy Pickled Instant Peppers. This method of preparing snacks is a little longer, because the pepper must be marinated for a day.

To prepare a snack, remove the seeds from the pepper and cut into quarters or strips. Small strips of pepper will marinate a little faster.

Onion cut into half rings. And garlic - slices. Also finely chop fresh herbs. And optionally add 1/3 or half of chopped hot pepper.

To prepare the marinade: measure water into a saucepan, add lava leaf, cloves, sugar, salt and pour in sunflower oil.

Bring the marinade to a boil, taste and add more salt and sugar as needed to taste. Turn off the heat and pour in the vinegar.

Connect the prepared components. Pour hot marinade over peppers and vegetables and mix thoroughly.

Cover the container and put a light oppression. Let the marinade cool completely and then place in the refrigerator. In a day, the appetizer will be ready for tasting.

Pickled Peppers Ready! Enjoy your meal!

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 snack 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 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, 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 of juicy pepper, 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 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

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 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 to the table as a cold appetizer, as an ingredient. salad dishes or 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 together 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 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.

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. The available variations allow you to satisfy the taste preferences of even the most sophisticated gourmets, and ready meal diversifies the winter table, adds vitamins and reminds you of a warm summer.

It is difficult to find a person who would not like sweet pepper, because this vegetable is great for salads, main dishes, and even for table setting. Personally, I am ready to enjoy the independent taste of pepper, which cannot be interrupted by anything: a barely perceptible sharpness, but, nevertheless, a pronounced sweet taste is an incomparable combination that I want to capture for a long time. Probably, it was thanks to such motives that people began to conserve their loved ones in order to cold winter, get jars in which the summer harvest lurks, retaining its former taste and color, without a single drop of change. We will do the same with sweet pepper: we will “freeze” it best qualities and give ourselves the opportunity to enjoy its incomparable taste, at any time of the year.

Ingredients:

sweet bell pepper - 3 kg (thick, fleshy);
water - 1-1.5 liters;
vegetable oil - ¾ cup;
salt - 2 tbsp. spoons;
table vinegar (9%) - ½ cup;
honey - 1 cup (can be replaced with sugar in the same amount);
allspice - 10-15 peas;
cloves (to taste) - 3-7 buds;
bay leaf (optional) - 3-4 leaves.

Pickled sweet peppers cooking method:

1. First, the Bulgarian pepper should be thoroughly washed, and only then proceed to cutting it.
Now choose the option that seems more convenient to you.

You can roll the peppers in their original form. One has only to exclude the cap of pepper, slightly trimming it around the edges, using sharp knife: in this way, you will be able to pull it out without much effort, and the core of the pepper, on which the seeds lurk. They certainly won't work for us.

The second option: you can cut the pepper into long slices, and getting rid of the hat, core and seeds will be absolutely no problem.

2. Now we are preparing the marinade: mix all the ingredients, except for sweet pepper, in a large saucepan and heat. Constantly stir the mass and make sure that it does not run away from its territory. If someone does not like honey or it is contraindicated for someone, then replace it with sugar in the same amount. It's just as good with sugar!

In addition to the pan, you can use a wide metal basin. Who remembers in Soviet times it was with the help of such equipment that vegetables were prepared for conservation, and berries were boiled - a method that has been proven over the years and generations.

3. Dip the pepper into the boiling marinade. Only 3 minutes is enough, because we do not need to completely boil the vegetables: we blanch them lightly in the marinade and this will be enough.

4. We lower the pepper into pre-sterilized jars. Note that you do not need to shove the entire workpiece into one container: give the vegetables more freedom, so they are better saturated with marinade, and the result will please you even more. As soon as the sweet peppers are placed in a jar, add the marinade to them.

5. It remains to sterilize the jars: cover them with a lid, put in hot water and heat until it boils. Do not forget to lay a cloth napkin on the bottom of the dish! We boil for about 15 minutes (if we are talking about a jar with a capacity of 1 liter; or 10 minutes for 0.5 liters).

You can also sterilize pickled sweet peppers in the oven. To do this, put the jars in a cold oven, set the temperature to 120-150 degrees. And from the moment the desired temperature is reached, we sterilize the jars with vegetables for the same time as in the water on the stove.

After that, we take out the banks and tightly cork.

Pickled sweet peppers are ready for the winter! Enjoy your meal!!!

Sincerely, Natalia.