When you are constantly engaged in winter preparations, then standard recipes arrive quickly. If you, too, are a little bored of closing the same jars of pickled bell peppers every year, try making unusual marinade. We will prepare pepper with honey for the winter with you, a recipe with a photo - everything is presented clearly, including the preparation of a honey marinade. The taste of pepper is indescribably beautiful - rich sweet and sour marinade effectively emphasizes the natural taste of pepper. Preservation looks very elegant if you take brightly colored peppers. I have seen red and yellow pepper. But the most delicious is red meaty pepper - paprika, so I recommend preparing just that. Be sure to choose fragrant honey, because it is honey that will play a key note in the taste of this winter preparation.
Pickled peppers with honey are prepared in several ways, but the easiest of them is double pouring. At the same time, you do not need to sterilize the pepper jars at all - they will stand perfectly in the pantry without signs of fermentation until the very moment when you decide to open them!
I made the calculation of the ingredients for 2 half-liter jars.
We will need:
- 500 g bell pepper;
- 2 tbsp honey;
- 3 tbsp 9% vinegar;
- 1 tsp salt;
- grains of coriander and black pepper;
- 1 tsp vegetable oil;
- 500 ml hot water.
How to cook pickled peppers with honey
First of all, cut off the stalk from the vegetables and clean them from the seeds, rinsing with water from the inside and out.
Then cut the bell pepper into triangular "tongues".
Place the pepper in jars scalded with boiling water as tightly as possible, trying to push the slices as deep as possible and pressing lightly. Pack all the way to the top, leaving some room for the marinade.
Fill the jars with boiling water, cover with lids and let stand for about 10-15 minutes.
At this time, put honey in a saucepan or saucepan, add salt, a few pinches of coriander seeds and black pepper. Optionally, you can add a few pieces of dry cloves, but only if you like such a spicy aroma.
Using a special drain cap, pour the boiling water from the jars into a saucepan with spices and honey.
Pour in the vinegar and vegetable oil by placing on fire.
Boil the marinade, stirring so that the honey disperses, and pour it over the sliced pepper in jars again.
Preserve with a seaming key, closing the jars with scalded iron lids. If you are still worried about the shelf life of your preservation, you can add half a tablet of aspirin to each jar.
Turn the jars over and check if they are tightly canned!
Wait for it to cool completely and transfer the jars of pickled bell peppers with honey for the winter to a dark and cool place.
Enjoy your winter appetite!
Today, a simple recipe for another piece of sweet pepper - cook it in a spicy and fragrant honey marinade. Juicy and quite crispy slices of multi-colored bell pepper, soaked in fragrant filling - very tasty cold appetizer to any table.
According to this recipe for pickled peppers for the winter, subsequent sterilization is expected, but this is not difficult at all. Banks with ready-made vegetable preparations feel great even in a city apartment (in a dark room or closet). From the indicated amount of ingredients used, exactly 1.5 liters of pickled peppers for the winter are obtained - I have 3 jars of 500 milliliters each.
Ingredients:
(1 kg ) (700 milliliters) (120 grams) (80 milliliters) (50 milliliters) (1 tablespoon ) (9 pieces) (3 pieces )
Cooking step by step with photos:
First you need to prepare dishes for blanks - jars and lids. You can sterilize jars in the microwave, in the oven, for a couple - as you like. When the dishes are prepared, let's do sweet peppers. For pickling, it is desirable to use peppers of different colors, but this is not essential. Important: the thicker and meatier the walls of the fruit are, the tastier and juicier the finished snack will turn out. Wash the peppers, dry them and chop finely. large pieces freeform - I cut along with long tongues. We cut out the stalks, seeds and light patches.
Thus, we prepare 1 kilogram of pepper - the weight is indicated in already chopped form. If you have fewer or more vegetables, use as many as you have, but follow the proportions indicated in the recipe.
It's time to start marinade for the future vegetable harvesting for the winter. To do this, in a pan of a suitable volume (I have a four-liter one), pour 700 milliliters of water, 50 milliliters table vinegar and 80 milliliters of odorless vegetable oil. Next put 120 grams natural honey, 1 heaping tablespoon table salt(not iodized!), Add pieces of 9 peas of allspice and 3 buds of cloves. If desired, you can easily flavor the marinade with your favorite spices - for example, coriander or bay leaf. Place the saucepan over high heat and, stirring, bring to a boil.
Put slices of sweet pepper into the boiling marinade. 1 kilogram of vegetables easily fits in a pan.
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.
We lay out the slices of sweet pepper in jars. If marinade gets in, drain it back into the pan.
And as soon as it boils, immediately pour it into jars. It is advisable to pour honey marinade almost to the very edge, so that later the excess air that hides between the slices of pepper takes this place from above.
Bulgarian pepper with honey is one of the delicious and necessary dishes on winter table. It will nourish the body with vitamins and remind us of a wonderful summer, warming the soul with the warmth of wonderful memories. This pepper in our family is prepared in two ways.
Bulgarian pepper with honey Recipe 1.
Ingredients:
- Bulgarian pepper (sweet) - 5 kg;
- Garlic - 2 head;
- Vegetable oil - 1 glass;
- Water - 3 l;
- Vinegar 9% - 1 cup;
- Salt - 1.5 tbsp. spoons;
- Black peppercorns - 5 pcs;
- Honey - 1 glass;
- Allspice - 5 pcs;
- Bay leaf - 5 pcs.
Method for preparing bell pepper
Thoroughly wash and clean peppers and garlic from partitions and seeds. Then wash everything well and let it dry. Pepper cut, lengthwise, into quarters. Well-washed jars must be sterilized. Boil water in a wide, deep saucepan, add vegetable oil, honey, vinegar, salt, pot pepper, bay leaf, garlic. Then mix everything well and boil. Dip the peppers into the boiling marinade. Drown the pepper slices in the salamur so that they are completely immersed in the liquid. Boil after boiling over low heat for 5 minutes. Until the pepper is soft. Look, just don't digest it.
Then carefully spread the pepper with a spoon in layers tightly into jars and pour the marinade, roll up and turn the jars over. Wrap them well until they cool.
Bulgarian pepper with honey for the winter - Recipe 2.
Ingredients:
- 5 kg of sweet (Bulgarian) pepper;
- 1 glass of honey;
- 2 glasses of vegetable oil;
- 1 liter of 6% vinegar;
- 1 spoon of salt;
- 5 items bay leaf;
- 10 black peppercorns;
- 2 heads of garlic.
How to prepare bell pepper:
1. Meaty Bell pepper(preferably red) wash, clean the middle well and cut into 4 parts. Peel the garlic and chop coarsely.
2. In a wide saucepan, mix vinegar, vegetable oil, honey, bay leaves, salt and black pepper. If 6% vinegar is not available, dilute 650g of 9% vinegar with 350g of water. Then he will put everything on fire, and boil salamur.
4. Throw pepper slices into the boiling salamur for 3-5 minutes. Mix thoroughly several times.
5. Then remove the pepper with a slotted spoon, without turning off the fire, and tightly, carefully place in prepared, sterile jars.
6. Pour boiling salamur and roll up with sterile lids. If you blanch the pepper in portions, then you need to sterilize the jars for 5-7 minutes. And then roll up
Enjoy your meal!
Calories: Not specified
Time for preparing: Not specified
Bulgarian pepper on their own useful qualities can give odds to many vegetables. And even in citrus fruits, vitamin C is less than in the red fruits of sweet pepper. Therefore, every housewife is simply obliged to prepare such a gift of nature for the winter. There are many ways of harvesting, but the most familiar to us is pickling.
Today I propose to replenish my piggy bank and prepare peppers in honey filling for the winter, see the recipe with a photo below. The pepper turns out crispy, sweet, with light garlic aroma. And if you put fragrant buckwheat or sunflower honey in the marinade, then the stunning honey smell of the dish is guaranteed. Appetizer goes well with any and fish dish. Same way honey pepper can be added to salads and stir-fries. And if you marinate whole peppers, then in winter you can stuff them with meat or vegetables.
I cooked pickled peppers with honey for the winter using a slow cooker, but if you don’t have this wonderful saucepan, then the dish can just as well be made on the stove, in a large saucepan with a capacity of at least 4 liters.
Ingredients:
- sweet pepper - 1.5 kg,
- garlic - 2 small heads (or 1 large),
- allspice peas - 3-4 pcs.,
- coriander (in grains) - 7-8 pcs.
Marinade:
- water - 0.5 l,
- granulated sugar - 1.5 tablespoons,
- salt - 0.5 tbsp,
- honey - 2 tablespoons,
- sunflower oil (odorless) - 3 tablespoons,
- vinegar - 3 tbsp.
How to cook with a photo step by step
First of all, prepare the marinade. Put honey, sugar, salt, vinegar, sunflower oil, coriander and pepper in a saucepan. 
Fill the components with water. If you are cooking peppers in a slow cooker, then set the Multi Cook mode to 120 degrees and 30 minutes. It is during this time that the pickled peppers will be ready. If you plan to cook the marinade on the stove, then turn on moderate heat. 
While the marinade is cooking, cut the bell peppers lengthwise into strips. I usually cut the fruit in half, remove the seeds. Then I cut each half into 2 or 3 parts, depending on the size of the pepper. But in order to pickle the whole pepper, then each one needs to be carefully pricked with a toothpick in several places so that the integrity of the fruit is preserved during heat treatment. 
In boiling fragrant marinade omit the peeled garlic cloves, followed by chopped peppers. Boil no more than 5 minutes from the moment of boiling. For fleshy fruits, the time can be slightly increased. 
Fill pre-sterilized jars with hot pepper to the top. Send the garlic to the jars too. 
And boil the honey brine for 2 minutes, then fill it with jars of vegetables and roll up hermetically with metal lids. 
Cover pickled peppers with honey for the winter with a blanket until they cool completely, then put them in the pantry for storage. It is also easy to prepare
Bell pepper is the love of my life. These bright, radiant fruits filled my heart in early childhood. Whenever I cook something (and the season of peppers is open), I add them wherever I’m not too lazy to stew, and soup, and various salads, and even in an omelet and, of course, I roll it up for the winter. And recently I tried to cook pickled bell peppers with honey for the winter. Oh, this is just a culinary boom, yummy, you can swallow your tongue! In the jar, a sweet play of colors is obtained and it is not surprising that it is sweet, because pepper with honey is being prepared. This is a great appetizer, both for every day and for a celebration. It is better to take small fruits, of course without damage, and put them in a jar for beauty colorful vegetables(red, yellow, green, orange…). Any novice hostess can make such an appetizer from peppers, since canning without sterilization.
Pickled peppers with honey for the winter
pepper recipe with honey for the winter
Despite the fact that some of the vitamins from pepper disappear during pickling, we still get great pleasure from their taste and aroma. In the cold winter season, pickled peppers with honey are perfect for other dishes!
The recipe is quite simple to prepare, preservation is perfectly stored in the pantry for a whole year. If you like to make blanks in a slow cooker, recommendations will be given for it.
Ingredients:
- sweet bell pepper (optional in different colors) - 3 kg;
- garlic - 2 heads;
- allspice peas 6-8 pcs.;
For marinade:
- water - 1 liter;
- coarse salt - 1 tbsp. l.;
- sugar - 0.5 tbsp.;
- honey - 5 tablespoons;
- sunflower oil - 0.5 tbsp.;
- vinegar 9% - 0.5 st.
Cooking process:
Initially, we prepare the marinade. Fill a multicooker bowl or a small deep saucepan with water, add everything necessary ingredients for marinade (salt, sugar, honey, vinegar and sunflower oil).
We put the peeled garlic here too.
And there is also allspice, without it there is no way - this is a magical fragrant spice for all preparations.
Put on the stove and bring to a boil. And in the slow cooker, turn on the "Baking" or "Soup" mode.
We clean the ripened fruits of pepper from the core and cut into slices of different shapes.
We boil our peppers in a boiled marinade for no more than 5-6 minutes, until the color changes.
Banks are sterilized in advance.
Put the processed peppers and garlic in jars.
Bring the honey brine to a boil and pour over the peppers in jars.
We close the jars with metal lids, turn them over and see if they let the liquid through. If everything is sealed, then we put our jars in the pantry.
Pepper in honey filling is ready.
Bon appetit everyone!
Thank you Xenia for the recipe.
