Good afternoon, dear readers! Pickled sweet is very tasty and healthy snack or a full-fledged side dish in the winter.
Not even early spring yet fresh vegetables and fruits are very good to open the jar and replenish the body useful vitamins which are so lacking at this time of the year.
For home canning choose bright red or yellow fruits so that later the dishes are brighter and more elegant. And there are a huge number of recipes for making pickled peppers.
I just collected a few that, in my opinion, are the most delicious and easy to prepare. And you choose your favorite.
Pickled sweet bell pepper for the winter the easiest recipe
You will need:
For 6 liter jars
- 4-5 kg. - sweet pepper (preferably red or yellow)
- 7 art. spoons of sugar
- 1.5 st. spoons of salt
- 1.5 liters - clean cold water
- 50 gr. – vinegar 9%
- 6 pcs. - large bay leaves
- 6 pcs. - big teeth
- 30 pcs. – buds spicy cloves and peppercorns
- 6 pcs. - small chili peppers (if the pods are large, then cut it into pieces)
How to cook:
1. We need to prepare the peppers. Wash the vegetable, cut off the tail, remove the seeds and partitions. Cut into slices.
2. Banks need to be prepared. Put in pre-sterilized jars - 5 pcs. black peppercorns, cloves and Bay leaf ik, chili pepper, garlic clove.
3. Pour cold water into a separate pan, add salt and sugar, when the filling boils, add vinegar. Taste it, if you don't like something, you can add a little salt or sugar.
4. Sliced peppers are dipped into the boiling brine in portions. Hold for 6-7 minutes and lay out in jars.
5. Fill with brine and roll up with lids.
calories bell pepper marinated in brine per 100 gr. - 25 kcal
Bulgarian pepper marinated with butter Bulgarian pepper marinated with vegetable oil for the winter
You will need:
- 1 kg. - bell pepper (preferably red or yellow)
- 1 cup of sugar
- 350 ml. - clean cold water
- 150 ml. – vinegar 9%
- 150 ml. - any vegetable oil (preferably olive oil)
- 1 teaspoon with a slide - salt
- Black peppercorns, cloves, bay leaves and garlic - all to your taste
How to cook:
1. We need to prepare the peppers. The fruits are washed, the stalk is cut off, the seeds and partitions are removed. Cut into slices.
2. We are preparing the marinade. Boil water in a large saucepan or bowl, then add oil, salt, sugar and at the very end - vinegar. Make a small fire.
3. Send the pepper pieces to the oily marinade and cook for 10 minutes. The peppers will soften and soften.
4. After 10 minutes, spread the finished pieces with a slotted spoon into sterilized jars.
5. Boil the filling again and pour into jars. Roll up the banks.
6. Store in a cool and dark place.
Calorie pickled peppers in oil per 100 gr. - 194 kcal
Bon appetit!
Video recipe: Pickled bell peppers for the winter
Pickled bell pepper with garlic
Pickled bell peppers with garlic and fresh herbs for the winter
Pepper, according to this recipe - it's ready delicious salad with garlic, herbs and seasoned with vegetable oil. Disintegrates instantly! And they ask for more!
You will need:
- 1 kg. - sweet pepper
- 1.5 teaspoons each - salt and sugar
- 100 ml. - any vegetable oil
- 1 PC. - large head of garlic
- bunch and bunch or any other fresh greens
- 50 ml. – vinegar 9%
- Black peppercorns and bay leaf - to your taste
How to cook:
1. Wash the peppers and dry them on a towel.
2. Line a baking sheet with foil, lay out whole fruits and send to the oven for baking at 180 degrees for 30-60 minutes. The time depends on the size of the fruit.
3. When the pepper is wrinkled and begins to burn, it must be removed from the oven and folded into a plastic bag. Tie the bag tightly. Leave for 5 minutes. After such a “bath”, the pepper is well cleaned!
4. Remove skin, stem and seeds from roasted peppers. All these actions are best done over a bowl, as the pepper turns out to be very juicy and the juice will drain. Cut into pieces and put them in a colander or sieve to drain all the juice. From it we will make a marinade.
5. We are preparing the marinade. Pour all the juice that you have collected into a saucepan and add the oil. Bring to a boil and add salt and sugar. While stirring, dissolve the salt and sugar, now you can pour the vinegar and can be removed from the heat.
6. Peel the garlic and cut into thin slices. Wash greens and finely chop.
7. Layers are placed in sterilized jars - pepper (to the middle of the jar), herbs and garlic. Then again pepper and pour the marinade.
8. Filled jars are sterilized for 20-25 minutes and rolled up.
9. You can eat after 2 weeks.
Bon appetit!
Video recipe: Bulgarian pickled peppers with dill and garlic for the winter
Whole pickled peppers Pickled peppers whole for further stuffing
If you want to pamper yourself in winter stuffed peppers, so there are 2 options. The first is to freeze fresh peppers, and the second is to roll whole peppers into jars!
This is if there is no free space in the freezer. And you will always have summer on the table!
You will need:
For a 3 liter jar
- 1.5 kg. - peppers
- 1 -1.5 liters - clean cold water
- 1/2 st. spoons of sugar
- 1 st. spoon - salt
- 2 tbsp. spoons - vinegar 9%
- Bay leaf, black peppercorns, allspice, cloves - everything to your taste in a couple of things
How to cook:
1. Wash the fruits and carefully cut off the tail. Take out the entire middle (seeds and partitions).
2. Preparing the brine: large saucepan pour water, add sugar, citric acid and salt. Boil.
3. Dip peeled peppers into boiling brine for 2-3 minutes and immediately under cold water.
4. Place the scalded fruits carefully in jars. Can be one to one. Just don't push or squeeze too hard. Pour in hot brine.
5. Sterilize filled jars for 15 minutes and roll up.
Bon appetit!
Video recipe: Harvesting peppers for stuffing in winter
Pickled bell pepper Pickled bell peppers
You will need:
- 2 kg. - bell pepper
- 1 PC. - hot chili pepper
- 100 ml. - any and vinegar 9%
- 100 gr. – salt
- 1.5 st. spoons of sugar
- 1 liter - pure water
How to cook:
1. Wash and peel fruits. Cut into large pieces.
2. I'm preparing the brine. Pour water into a large saucepan, add oil, salt, sugar, at the very end, vinegar.
3. In a boiling marinade, it is better in portions, lower the pieces of pepper for 6 minutes.
4. Put the boiled pepper in a jar, pour boiling marinade over it, put hot pepper on top.
5. When the pickled pepper has cooled, put the jar in the refrigerator. You can eat immediately, but it tastes much better the next day, when the pieces are well saturated with marinade.
On a note! Peppers can be served on the table after 2 hours.
Bon appetit!
Video recipe: Pickled peppers - the easiest and fastest recipe
Pickled bell peppers with onions Pickled bell peppers with onions - quick, easy and tasty
It's fast and tasty snack if you need to quickly set the table for the arrival of guests. But you can also just pamper your family.
It's very easy to prepare and doesn't take much time. And the result is just licking your fingers. Let's begin!
You will need:
- 4-5 pcs. - bell pepper
- 2 pcs. – heads onion(you can take red)
- A bunch of different greens (dill, parsley ...) - to your taste
- 2 tbsp. spoons - any vegetable oil
- 3-4 pcs. - garlic cloves
- Salt, sugar - to your taste
- 1 teaspoon - wine or
- 3-4 pcs. - allspice and black peas
How to cook:
1. First you need to pickle the onion. We cut it into thin half rings and put it in a jar, add salt, pepper, sugar, vinegar. Leave for 2 hours to soak. You can prepare onions in the evening.
2. Wash the peppers, brush with any vegetable oil, bake in the oven or microwave. Remove the skin from roasted peppers - this is optional, but without the skin it is much tastier.
3. Finely chop fresh herbs, garlic and add to the pickled onions. We mix everything.
4. The resulting mass is filled with baked peppers and placed in serving dishes.
5. Ready to fill. Mix oil and vinegar, you can add a little fresh herbs.
6. Pour the mixture over the peppers. Can be served!
On a note! It is advisable to keep this dish for about an hour, then the peppers will be saturated with filling and will be even tastier.
Bon appetit! And good luck preparing for the winter!
Video recipe: Korean sweet peppers with onions
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I love the whole pickled pepper recipe, because there is a minimum of fuss with it, and the taste is simply amazing. Even the pickle from it is just a miracle! Marinate this pepper immediately in three-liter jar, since a small jar is not even enough to try ... Whole pickled pepper great snack for any holiday or casual dinner.
Ingredients:
For a 3 liter jar:
- Bulgarian pepper - I don’t indicate the exact amount, how much you can fit in a jar, it depends on the size of the pepper;
- sugar - 500 grams;
- vinegar 9% - 400 grams;
- vegetable oil - 500 grams;
- salt - 3 tablespoons.
Pickled recipe step by step whole pepper
- Rinse the pepper, and prick each with a pin or needle, and put in a saucepan, bay cold water to just cover the peppers.
- Bring the pepper to a boil and turn it off immediately.
- Then more hot pepper place in sterilized jars.
- In the water (be guided, somewhere there should be 3 liters), where our pepper was boiled, add salt, sugar, vegetable oil, bring to a boil, then pour in the vinegar.
- Pour the pepper prepared in jars with hot marinade, and immediately roll it up.
- Wrap upside down in a blanket until cool.
Whole pickled peppers for the winter are perfectly stored at home in the closet, and in the country, and in the garage.
Millet pepper is a bomb, and even a beginner can handle it!
The most delicious preparations for you!
This delicious sweet pepper preparation according to a simple and quick recipe will definitely appeal to lovers of spicy cold appetizers. Pieces of juicy multi-colored bell pepper in spicy and fragrant marinade are slightly crispy, perfectly retaining their shape and juiciness of color. Such a dish is quite self-sufficient (for example, with bread), although it also fits perfectly as an addition to meat and cereals.
This recipe for pickled sweet peppers for the winter does not involve subsequent sterilization, while the jars are remarkably stored even in a city apartment (in a closet or a dark place). From the indicated amount of ingredients used, exactly 3 liters are obtained. vegetable harvesting- I have 6 jars of 500 milliliters each.
Ingredients:
(3 kilograms) (1 liter ) (300 grams) (200 milliliters) (130 milliliters) (2 tablespoons ) (10 pieces ) (3 pieces )
Cooking step by step with photos:
The first step is to prepare the dishes for blanks - jars and lids. I sterilize jars in microwave oven, and I boil new lids on the stove (5 minutes after boiling is enough). IN this case glass jars with a volume of 500 milliliters are used: wash them in a soda solution, rinse and pour about 100 milliliters of cold water into each. We steam in the microwave at the highest power for three pieces for 9-10 minutes each batch. After that, let's deal with vegetables: for this recipe, it is advisable to take Bell pepper different color. Moreover, the thicker the walls of the fruit, the tastier and juicier the finished snack will turn out. My pepper, dry and cut into fairly large pieces of arbitrary shape. We cut out the stalks, seeds and light patches. Thus, we prepare 3 kilograms of pepper (I have a kilogram of each color) - the weight is indicated in already chopped form. If you have fewer vegetables, use as much as you can.
It's time to start marinating for future vegetable harvesting for the winter. To do this, pour 1 liter of water, 130 milliliters, into a pan of a suitable volume (I have a four-liter one). table vinegar and 200 milliliters of odorless vegetable oil. Next we put 300 grams of ordinary granulated sugar, 2 tablespoons with a small slide table salt(not iodized!), add 3 bay leaves and 10 pieces of allspice peas. If desired, you can easily flavor the marinade with your favorite spices - for example, cloves or coriander.
In a boiling marinade, put some of the pieces of sweet pepper. 3 kilograms do not fit right away, so for convenience, I cooked the pepper in 3 doses.
We keep the dishes on medium heat and wait for the marinade to boil again. As soon as you see a vigorous boil, lower the heat to medium and simmer the vegetables for about 3-4 minutes. Depending on the desired softness of the pepper, the cooking time can vary markedly. For example, after 4 minutes of moderate boiling, the pieces will only be slightly soft, and most of the crunch will remain. If you cook pepper for 5-6 minutes, the finished snack will turn out soft, while even longer heat treatment vegetables will lead to their complete softening and even loss of shape.
Immediately cover the filled jars with sterile lids. 1 kilo chopped fresh pepper after cooking is placed in two half liter jars. We send the second and subsequent batch of vegetables to the boiling marinade, cook, then similarly put them in jars and cover with lids.
When all the bell peppers are in jars, bring the marinade to an active boil and pour it over the blanks. It is important to pour on the very edge, so that then the excess air that hides between the slices of pepper takes this place from above.
About what juicy and delicious vegetable we most often think about when we want to cook a salad? But aren’t we starting to think about it, planning preparations for the winter immediately after, but in all sorts of ways? I'm pretty sure most of us would immediately think of bell peppers. How much delicious meals you can cook with it, but not at all less ways prepare bell pepper for the winter. Best Recipes you can collect for a long time from relatives, friends, acquaintances and the Internet, but I will make my small collection of recipes for you. The ones that are the best and the most delicious recipes for me.
Bulgarian pepper for the winter today we will preserve in several proven and very tasty ways.
Pickled bell peppers for the winter - a step-by-step recipe for harvesting
People have different tastes, but I am sure that many of you will be able to agree with me that pickling is one of the most delicious species preservation of vegetables. Marinades are usually so fragrant and savory, with a slight sourness and spices, garlic, herbs. Real jam. Well, I have a soft spot for them. For this reason, I most often pickle bell peppers for the winter.
If you haven't tried pickled peppers yet, you're missing out. And even though other pickled vegetables are much more common on store shelves, no one will stop us from making this amazing dish and snack on our own.
For pickled bell peppers you will need:
- sweet bell pepper - 3 kg,
- vinegar 9% - 1 glass,
- sugar - 0.5 cups,
- salt - 2 tablespoons,
- garlic - 1 head,
- bay leaf - 8-10 leaves,
- fresh parsley - a large bunch,
- peppercorns - 1 teaspoon,
- cloves - 6-8 pcs.
For pickling, fleshy red and yellow pepper. Too thin-walled peppers will not be as tasty. Fruits can be taken in any size, since it is still most convenient to cut them for packing in jars. So the capacity of each jar of pickled peppers will be maximum.
Cooking:
1. Wash the pepper. Remove the stem and cut out the core with seeds. It will be easier to do this if you cut the pepper in half lengthwise.
2. Cut the peppers into wide strips. Each half can be cut into 2 or 3 pieces, depending on how large the pepper is.
3. Pour 600 ml of water into a large saucepan. Pour a glass of vinegar and vegetable oil there, add all the sugar and salt at once. Turn on the stove and let the future marinade boil.
4. Put the pieces of pepper into the boiling marinade, wait until the liquid boils again and simmer the vegetables for 10 minutes under the lid, stirring constantly.
The bell pepper should soften a little, but not completely boiled. Pickled peppers are very good when slightly crunchy.
5. Prepare canning jars. Cans of 1 or 0.5 liters are suitable.
It is better to sterilize them in advance. To do this, you can heat them in the oven, boil them in a pot of water, hold them over steam, or put them in the microwave with water and let them boil.
To make Bulgarian pepper fragrant and slightly spicy for the winter, we put our “spices” on the bottom of sterilized jars. Put in each 3-4 cloves of garlic, cut each in half, 1-2 sprigs of parsley, 2 bay leaves, 5 peppercorns and 1-2 cloves.
6. Now hot, just boiled, put the pepper in jars. Make it as tight as possible and don't be afraid to crush or fold the pepper pieces. When all the peppers are laid out, pour the marinade from the pan up to the edge of the jar. In it, the pepper will continue to marinate.
7. Screw on the lids of the jars or roll them up with a typewriter. Turn the jars over onto the lid and wrap them in a thick towel until they cool completely.
In a few months, such peppers will become amazingly tasty and will perfectly complement your winter diet with vegetables. It will make an excellent side dish or even an appetizer for the festive table.
It is best to store it in a cool place, such as a cellar or refrigerator.
Bulgarian pepper for the winter in honey filling - recipe with photo
Bulgarian pepper for the winter with honey is a very simple, but at the same time delicious recipe. Peppers are sweetish, crispy with sourness. Very unusual because the honey will impart its own unique flavor. In my opinion, honey goes very well with bell pepper, it simultaneously complements its sweetness and sets off great. There are no spices that are bright in taste in such a marinade, which leaves the honey with the opportunity to reveal its taste and the taste of pepper. For a winter variety of blanks, the recipe is very suitable.
For canning, I most often recommend taking jars that are not too large, especially if your family is not too big and open jar with pepper will have to stand in the refrigerator for a long time. Why risk your health once again, and the products are a pity. Agree, if you want more, you can always open two small jars. But it is impossible to preserve the big one back.
In addition, when you cook something for the first time, make small volumes for the experiment. After all, what one likes may not be to the taste of another.
Having tested this recipe on myself, I try to make a couple of jars of pepper and honey.
For cooking you will need:
- bell pepper - 1 kg,
- honey - 4 tablespoons,
- vinegar 9% - 4 tablespoons,
- vegetable oil - 3 teaspoons,
- salt - 2 teaspoons,
- black peppercorns - 1 teaspoon,
- coriander seeds - 1 teaspoon.
Cooking:
1. Wash the sweet pepper and cut it into two parts. Remove the core along with the stem. Rinse off any remaining seeds.
2. Cut the pepper into smaller pieces. Cut each half lengthwise into 2 or 3 pieces. If the pepper is very thick, as in my case, it can even be 4. The main thing is to make such pieces that it will be convenient to eat later.
3. Pack the pepper pieces tightly into clean, sterilized jars. Fill them completely with pepper. Try not to close jars that are not full, they will not keep for a long time due to a large number air. It is better to prepare the remaining peppers in a different way, for example, make a fresh salad out of them.
4. Now boil the kettle and pour boiling water over the peppers in jars. Fill the jars to the very brim, cover them with sterilized lids and leave in this form for 10 minutes.
5. Now it's time to prepare the marinade. Take a small saucepan or ladle. Pour honey to the bottom, put salt, peppercorns and coriander seeds in it. Please note that sugar is not put, it is replaced by honey.
6. Drain hot water from jars of peppers directly into this saucepan, from this broth we will prepare the marinade.
7. Bring the marinade to a boil and pour over the jarred peppers again.
8. Then screw the caps on as tightly as possible. Check if they are leaking. Then turn the jars over and wrap them in a warm blanket or towel. In this form, the banks must cool before they can be stored.
This very tender and spicy marinated appetizer will surely please you on a long winter evening, with its summer taste. Enjoy yourself and treat your family.
Pickled bell peppers in oil in Caucasian style
And here's another one original recipe. You know that sometimes spices and cooking methods can completely change the taste of a dish. This is one of those cases. Pepper turns out so fragrant and tasty that you can’t drag it by the ears.
The recipe is not at all complicated, and the addition of a large amount of herbs and garlic makes the Bulgarian pepper only tastier for the winter.
Bulgarian pepper in tomato sauce
If we are looking for all kinds of delicious options preparations for the winter of bell pepper, it’s just a sin not to remember how wonderfully the tastes of pepper and tomatoes are combined. Everyone's favorite lecho is just from this category. But, if you want to cook not lecho, in which a wide variety of other vegetables are often added, but just sweet peppers in tomato juice Well, this recipe is just right.
IN tomato sauce we will close large pieces peppers, which will be our spicy winter snack.
To prepare bell pepper in a tomato, you will need:
- bell pepper - 5 kg,
- tomato juice not salty - 3 liters,
- vegetable oil - 1 cup,
- salt - 2 tablespoons,
- sugar - 0.5 cups,
- vinegar 9% - 6 tablespoons,
- spices to taste (peppercorns and allspice, bay leaf, cloves, garlic).
Cooking:
1. Wash the bell pepper with cold water and remove the seeds and tail. Then, cut into large pieces. Half or quarter pepper, depending on the size of the vegetable.
2. Pour the tomato juice into a large saucepan. Choose a dish that will eventually fit all the bell peppers.
Add sugar, salt, spices and vinegar to the tomato juice. This will be our tomato marinade. Juice can be taken from the store, or you can cook it yourself from fresh tomatoes.
3. When the tomato juice boils, add vegetable oil to it, and then put all the bell peppers. Mix well and cook, stirring, for 15 minutes.
4. Hot, freshly boiled pepper in tomato juice, transfer very tightly into pre-sterilized jars. Fill with juice to the very edge and twist the lids. Lids must also be sterile.
After that, turn the jars over and make sure that the lids do not leak. In this upside down position, put the jars on the table and wrap them with a terry towel. Let them cool, after which you can remove the bell pepper for the winter and store in a cool place.
Will be ready in a few weeks. Bon appetit!
Roasted bell peppers for the winter
You might think that we have not yet tried to do with pepper to preserve it deliciously. Well, for example, we haven't fried it yet. And I must tell you, this is a big omission, because fried bell peppers for the winter just need to close at least one jar for a delicious variety.
You know that when frying, the taste of pepper changes a little, and we will try to save it for the winter. And believe us, we will succeed, because the recipe is extremely simple to prepare. Even, probably easier than standard pickling.
My mother once said that this is a recipe for the lazy. But for us, this will mean that we don’t have to put in extra effort, and the quality tasty preparation it won't get worse.
You will need:
- sweet bell pepper of any color (preferably not large) - 2.5 kg,
- garlic - 1 head,
- hot pepper - 1 small pod,
- vinegar 9% - 0.3 cups,
- sugar - 1 glass,
- salt - 1 tablespoon with a slide,
- vegetable oil for frying.
Cooking:
1. Wash the young small pepper. It is not necessary to clean it, because we will fry and preserve it entirely. They say this is the secret of its unique taste.
2. Pour oil into a frying pan and fry the peppers until golden brown. Don't forget to turn them over so that they are fried on all sides. By the way, the oil will splatter and shoot a lot, so cover it with a lid or a special screen from oil splashes.
3. Sterilize the jar(s) with lids. Lay the fried peppers in a prepared jar in layers, alternating with finely chopped garlic.
A layer of pepper, a layer of garlic, a layer of pepper, and so on.
4. Pour salt and sugar directly into the jar. I have one big three-liter jar. If you are canning in multiple jars, then divide the amount of salt and sugar (and later vinegar) by the number of jars you have filled with pepper.
5. Now boil a kettle or pot of water. Fill the jar with boiling water two-thirds, pour vinegar into the water, and then add to the very top.
Salt, sugar and vinegar mix themselves right in the jar and are evenly distributed over all the peppers. Especially after a while, while the bank will be stored until winter. Don't worry about it, it's a proven method.
6. Now the jar needs to be turned over and wrapped in a warm one in the standard way so that it cools slowly.
So our simple way of cooking fried bell peppers for the winter is ready. Try and enjoy cold winter.
Bulgarian pepper stuffed with cabbage for the winter - video recipe
For this recipe, you will need to cook classic marinade, and leave the peppers whole in order to put the filling of thinly shredded cabbage and carrots inside each. Here you just have to calculate everything well, because taking large bell peppers and containers you will have to look for the appropriate one.
But I believe that you, like me, will succeed. See detailed recipe and experiment in your kitchen.
Among all the summer fruit and vegetable variety, sweet bell pepper takes its rightful place. The place is, frankly, honorable. Many vegetable snacks and salads for the winter are not complete without this bright, beautiful, tasty and very healthy vegetable. Bulgarian pepper is good, both as part of numerous dishes, and in splendid isolation. So, many housewives like to pickle sweet peppers for the winter. There are many recipes for pickled bell pepper, it is pickled in tomato juice, with honey, with hot pepper, along with cucumbers, zucchini. We offer a very simple and quick recipe sweet and sour marinated sweet peppers in vinegar marinade.
Taste Info Other blanks
Seaming Ingredients
- sweet bell pepper - 1.5 kg,
- water - 300 ml,
- vegetable oil - 1 cup,
- sugar - 0.5 cups,
- garlic - 5 cloves,
- vinegar - 200 ml,
- bay leaf - 3 pcs.,
- salt - 1 tbsp;
- peppercorns - 8-10 pcs.
How to cook pickled sweet peppers for the winter
You can pickle both bell peppers of the same variety, and different varieties in one bank. The same can be said about color: you can preserve a vegetable of one color (preferably red), or you can create a whole color palette. I prefer the second option, so for this recipe I collected different peppers.
Let's prepare the peppers. 
Remove the core with seeds from the vegetable and cut the fruit into small strips.
As for the size of the strips, we are guided so that the pepper is convenient to eat. 
For the marinade we need: sugar, salt, vegetable oil (sunflower), vinegar, black peppercorns. You can add garlic, but this is not a required ingredient. 
Pour water into a bowl or pan, add vegetable oil, sugar and other ingredients. 
Let's put the pepper in there too. Put on the fire and blanch the pepper for 5-6 minutes in boiling water. 
The pepper will wilt and take a more compact position in the bowl. 
We will process the jars with steam, boil the lids. 
We put the bell pepper in jars, pour the marinade, which remained in the bowl. 
We cover the jars with lids and put them to sterilize in a water bath. To do this, you can use a capacious pan, the bottom of which is covered with a linen napkin. 
We sterilize half-liter jars in boiling water for 15 minutes, then roll up the lids with a key. Banks are turned over and left in this form for 2-3 hours. 
Here we have such a pickled pepper, this dish is prepared easily and simply, the peppers taste sweet and sour with a pleasant taste. 
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Recipe number 2. Pickled sweet pepper for the winter "Traffic light"
This funny name is explained simply: the recipe uses peppers of three “traffic light” colors, that is, red, yellow and green. Thanks to this, jars with ready salad look especially elegant. You, of course, can take just plain fruits ... But then this preparation for the winter will turn out to be the most ordinary in appearance. And from different peppers (yes, if you also connect your imagination, and not just throw the pieces of vegetable into jars, but shift them in colored layers), you will get conservation, which it will not be a shame to put on the most luxurious festive table. And besides, this salad for the winter is very tasty. Try it!
For 2 half liter jars:
- 500-700 g of sweet pepper (about 20 pieces if the vegetables are small),
- 60 g sugar (a quarter cup or 6 tablespoons without a hill),
- 60 g vinegar (9%),
- an incomplete teaspoon of salt,
- 5 tablespoons of vegetable oil,
- 150 ml cold water
- 1 large bay leaf,
- 4 peas of allspice.
pickled bell pepper recipe step by step
So, first you need to wash the pepper, divide each vegetable into 4 parts (if the vegetables are large, you can even into 6). Remove the seeds from each quarter. 
In a small saucepan, bring the marinade (water, salt, sugar, vinegar and vegetable oil) to a boil. For two approaches, put pepper in it, let it boil no more
4-5 minutes (so that it does not have time to soften too much and become porridge). 
Carefully transfer the pieces of pepper into the prepared sterile jars (at the bottom of each, put half a bay leaf and two peas of allspice at the bottom of each). Pour hot marinade over everything. Roll up the lids, turn over and wrap overnight. 
That's all! Personally, according to this recipe, I got exactly 2 jars.
Immediately after I took out the seam from under the “fur coat”, my relatives looked closely, looked at beautiful salad, and they could not stand it - they opened one jar. What can I say - I immediately regretted that I had not cooked even more, since the pickled peppers turned out to be very tasty.
Be sure to try this little vegetable work of art. You will not remain indifferent, and the family will be delighted!
