Recipe for bell peppers in marinade. Canned green peppers with apples

Pickled peppers are known not only for their taste, but also 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.

For fast food 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

Canning sweet aromatic peppers with garlic and oil will not seem difficult even for young and novice housewives.

The main products for such a snack are:

one and a half kilograms of vegetables;
Chile;
6 garlic cloves;
20 grams of rock salt;
75 grams of granulated sugar;
75 grams of vinegar.

The finished dish has a special pleasant aftertaste and a slightly spicy aroma.

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

How to cook:

The main ingredient is cleaned, the seeds and stalk are removed and crushed into cubes. The peeled garlic is crushed, and the chili is cut into rings.
Salt, sugar, oil and the remaining ingredients are added to 350 grams of liquid. Stir and send to the fire, bring to a boil and cook for 3 minutes.
Vegetable cubes and vinegar are introduced into the boiling brine, boiled for 10 minutes.
The vegetable is transferred to sterile containers, poured with hot brine and immediately rolled up.

The finished dish has a special pleasant aftertaste and a slightly spicy aroma. It is served 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 along with the stalk.
Fry whole fruits on both sides in oil until soft.
Salt is mixed with vinegar, each pepper is dipped in this mixture and immediately placed in sterile containers, sprinkled with chopped garlic.
A couple of tablespoons of refined oil are added to each container and immediately rolled up.

Such an appetizer can be closed without sterilization, it will keep well during the long winter. It is sent for storage in a pantry or cellar; this preservation will withstand the winter even at room temperature.

Preserving Sweet Peppers Without Sterilization

You can make pepper without sterilization in the filling in a different recipe. In this case, the vegetable is pickled in small long "boats", it is especially tasty as a cold appetizer.

For preparation you will need:

kilogram of pepper;
100 grams of refined oil;
100 grams of vinegar;
90 grams of sugar.

The dish cooks quickly

The sequence of preparation of pickled snacks:

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

To 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.

Personally tested recipes, some have been personally tested by me, and some recipes were taken from friends, so read and adopt the pickled pepper recipe.

about benefits and palatability bell pepper you don’t have to tell much, because each of you knows that in any vegetable there is something that is not in the other, and it is imperative to use blanks, since they still retain useful properties, even though they are subjected to heat treatment.

I have been making pickled peppers for this recipe for a long time. I like this recipe because all proportions are given in grams and it’s hard to make a mistake here. Pepper is fragrant and quite tasty. In winter it can be used as independent dish and also as additives.

INGREDIENTS:

Ingredients are given for 1 kg of peeled bell pepper. So to say the pepper should be in pure form without stalks and seeds.

Bulgarian pepper 1 kg.
Water 200 ml.
Vinegar 9% 100 ml.
Sugar 100 grams.
Salt 30 grams.
Vegetable oil 40 grams.
Garlic 30 grams.

COOKING PROCESS:

☑ And so let's start cooking pickled peppers. To do this, take the bell pepper a little more in weight by about 300-400 grams. Since after processing it, the weight will decrease.

☑ Cut the pepper into quarters. Pour boiling water over, cover with a lid and leave for 10-15 minutes.

☑ Cut the garlic into slices or petals.

☑ After 10-15 minutes, mix the pepper and put it in another bowl or on a baking sheet.

☑ We will use the remaining water to prepare the marinade.

☑ We put the bowl or pan in which the pepper was on fire and add salt, sugar, vegetable oil.

☑ Bring the marinade to a steady boil and put the garlic, which is pre-cut into slices.

☑ After the garlic, add all the peppers to the bowl and cook it for 6-7 minutes.

☑ Don't forget to stir the pepper. So it warms up better and faster. During cooking, the pepper may decrease in size as moisture will be boiled out of it. Try to stir the pepper gently so as not to damage its integrity.

☑ After cooking, the pepper should become plastic and soft. You can check this by taking a peppercorn in your hands and try to roll it into a ring. If the pepper, curled into a ring, does not break, then this indicates that it is ready.

☑ A minute before the pepper is ready, pour in the vinegar and cover the bowl with a lid so that the vinegar does not evaporate from our dish. Let the marinade boil and remove the heat completely under the pepper.

m Now you can lay out pickled peppers in jars. Banks must of course be sterilized first. read the article by clicking on the link.

☑ Fill the jars with pepper to the top and fill with the remaining marinade.

☑ Cover with sterilized lids and screw on the lids.

☑ We turn over the jars with pickled peppers, wrap them up and store them for a day.

After a day, the pickled peppers will cool completely and the jars can be transferred to a storage place. Pickled peppers are ready, store jars in a cool room. Enjoy your meal.

Sweet Pickled Bell Peppers Quick Recipe

This recipe for cooking peppers is called quick because the peppers do not need to be boiled first. You only need to prepare the marinade. True, due to the fact that the pepper is not boiled, it turns out a little rough. Although there are no comrades for the taste and color. Everyone has their own preferences and it is possible that this pickled pepper recipe will be to your taste and it will become your favorite.

I got 3 kg of bell pepper and 3 kg of marinade will take about 2.5 liters.

INGREDIENTS for marinade per 1 liter of water:

Salt 1 tablespoon.
Sugar 1 cup (200 grams)
3-5 peas of black allspice.
Add to a jar of pepper. (ingredients per liter jar)
1 tablespoon vegetable oil
2 tablespoons of 9% table vinegar.

COOKING PROCESS:

☑ And so mash the pepper dry clean and cut. Put the pepper in one large bowl and pour boiling water over it. The water should slightly cover the top of the pepper.

☑ Stir and cover with a lid. We leave for 10-15 minutes.

☑ While the pepper is warming up, you can prepare the marinade. Pour water into a saucepan, add sugar, salt and peppercorns.

☑ Bring to a boil and cook for 2-3 minutes and remove the heat completely.

☑ Now you can arrange the pepper in sterilized jars.

☑ When all the peppers are arranged in jars according to the recipe, add vegetable oil and vinegar to each jar.

☑ It remains to pour the marinade into jars, cover with lids and tighten the lids.

After the jars of pepper, turn over, wrap and let them stand for about a day. Next, the jars can be transferred to a cool place for long-term storage. Instant pickled peppers are ready to bon appetit.

Sweet pepper for the winter for stuffing video

Enjoy your meal.

Whole marinated hot peppers

For the winter, they make preparations not only for sweet, but also for hot peppers. It is also used both as an additive and as an independent dish. In winter, sometimes you want to taste hot pepper.

Scientists have proven that the use of hot peppers helps to restore cells. An example of this is the Caucasian centenarians who very often eat burning adjika.

I don’t prepare a lot of hot pepper for the winter, as one jar is enough for a long time. Therefore, I don’t take large jars, so that after opening the jar, it could be successfully eaten until it disappears.

INGREDIENTS:

Spicy hot pepper per liter jar.
Vinegar 2 salt spoons per liter jar.
2 tablespoons of salt.
2 tablespoons of sugar.
Water for marinade 500-700 grams.

COOKING PROCESS:

When working with hot peppers, remember to take precautions. Although in this recipe we will not cut the pepper, all the same, excessive caution will not hurt.

Handle pepper carefully and preferably with medical rubber gloves.

☑ Pepper sort out gets rid of dirt and dry tails.

☑ We put the washed and dried pepper in a jar, pour hot water for 10-156 minutes.

☑ Drain the water into a saucepan, add the ingredients and prepare the marinade.

☑ Boil water, stir until salt and sugar are dissolved.

☑ Pour the hot marinade over the peppers in the jar and close the lid.

☑ Store in a cool place.

Hot pepper without vinegar

As in many other recipes for harvesting vegetables for the winter, there is a recipe without the use of vinegar; it can always be replaced with citric acid.

INGREDIENTS:

Hot pepper 1.5 kg.
10 cherry leaves.
1 liter of water.
Citric acid 10 grams.
3 tablespoons of sugar
2 tablespoons of salt.

COOKING PROCESS:

☑ Rinse the peppers in clean water and put them nicely in jars, shifting them with cherry leaves.

☑ We put water on fire, add salt, sugar, citric acid. Bring to a boil while stirring.

☑ Season the pepper with the resulting marinade.

☑ Put the jar in a pot of water and boil the jar of pepper for about 15 minutes. Then put on the lid and screw on the lid.

☑ After cooling, store in a cool place.

Pickled homemade hot peppers video

Enjoy your meal.

Foreword

Bulgarian pepper is a popular product often used in cooking. Peppers pickled for the winter - healthy and tasty dish. You need to find the best recipe for pickled peppers.

Bell pepper is sweet vegetable, although sugar does not contain so much - only 5%. From this follows the first useful property - low calorie. This vegetable can be attributed to dietary products.

Bulgarian pepper in jars

Due to the high concentration of vitamin C, ascorbic acid and vitamin P, the walls of blood vessels are strengthened. It also contains provitamin A (no less than carrots). This vitamin has a good effect on the condition of hair and skin, helps to improve vision. However, it is worth remembering that it is best to cook it fresh, since during heat treatment some of its useful properties may disappear.

All gardeners and gardeners know cases from their own practice when a lot of vegetables grow that need to be put somewhere. And, of course, everyone knows that such vegetables are often harvested for the winter. Pepper can be made various blanks. In addition, the advantage of blanks is that all vitamins remain in pickled peppers, that is, conservation does not contribute to their disappearance. pickled peppers - excellent workpiece for the winter, because sometimes it's so nice to open a jar prepared with your own hands.

Exists a large number of pickled pepper recipes for the winter. How to pickle peppers for the winter? Some of these recipes will be discussed below.

Delicious Pickled Peppers

Here is one recipe. For the solution you will need:

half a liter of water;
200 g of sugar;
200 g of vinegar;
200 g of vegetable oil;
3 art. spoons of salt.

Water is heated, sugar, salt, oil, vinegar are added there. Everything needs to be boiled. Peppers are peeled, washed and divided into 4 slices. Half of the hot pepper and prepared bell pepper are thrown into the boiling solution. They keep it there for 7-8 minutes, after which they put it in pre-prepared clean jars (sometimes medium-sized chopped parsley and garlic are thrown there for taste).

It is worth paying attention to one a traditional dish from peppers that came to us from Hungary - lecho. The method of its preparation is simple, and the result will undoubtedly please. To prepare lecho you need:

2 kg of sweet pepper;
1 kg of onions;
2 kg of tomatoes;
150 g of vegetable oil;
2 tsp salt;
4 tbsp Sahara;
1 tsp black peppercorns;
4 peas of allspice;
2 bay leaves;
3 tbsp 9% vinegar.

The ingredients are sorted, washed and prepared. The tomatoes are chopped, the onion is cut into half rings, the pepper is chopped into strips. Sugar, salt, oil, black and allspice are added to the ingredients, Bay leaf. The learned mixture of vegetables must be kept on fire and simmered for about an hour. At the end, vinegar is added, lecho is poured into jars and rolled up. Incredible tasty snack ready.

Pickled Peppers with Tomatoes

From the blanks for the winter one more interesting option spin is a vegetable salad. To prepare 1 liter of such a salad, you need to purchase:

3 eggplants;
3 sweet peppers;
3 heads of onions;
3 tomatoes;
1 tablespoon 9% vinegar;
1 tbsp Sahara;
1 tsp salt with a slide;
70 ml refined sunflower oil.

Eggplants are thoroughly washed, the back parts are cut off and cut into circles about 1 cm thick. Tomatoes are washed and divided into 4 slices. Onions are peeled, washed and cut into half rings. Peppers are thoroughly washed, cleaned of seeds and cut into large strips. Next, oil, vinegar, salt and sugar are poured into a bowl. The vegetables are laid out in layers, covered with a lid and boiled, from this moment it is necessary to heat the vegetables for another 40 minutes. Vegetables should be stirred occasionally. After cooking, put the salad in pre-prepared jars and twist.

There are not exactly regular recipes pickled peppers - sweet. They also deserve due attention and will be able to diversify your diet. Consider the recipe for sweet pickled peppers. How to pickle peppers? Marinating will not take you much time. In addition, the recipe for this dish can be viewed on the video. To prepare this unusual dish need:

4 kg of sweet pepper;
1 kg of apples;
2 tsp ground cinnamon;
1 liter of water;
40 g of sugar;
30 g of salt;
300 g 6% vinegar;
1 tsp ground cinnamon (for solution).

This pickled pepper recipe uses brightly colored peppers (yellow and red), uncolored apple fruits. Peppers are peeled, cut into halves, poured over with boiling water for 2-3 minutes, and then cooled. Apples are cut into 4 parts, seeds are removed, they are also doused with boiling water for 1-2 minutes and cooled. Peppers are placed in pre-prepared jars, alternating with apples. Next, peppers with apples are sterilized in a marinade at a temperature of 90 ° C. Moreover, the sterilization time depends on the volume: for cans of 0.5 l - 20 minutes, for cans of 1 l - 25 minutes.

Here is another recipe for sweet delicious pickled peppers. You will need:

3 kg of sweet pepper;
1.7 liters of clean water;
1 st. 5% grape or apple cider vinegar;
1 st. vegetable oil;
1 tbsp. granulated sugar;
2 tbsp salt.

Peppers must be washed well and sorted out, choosing from them dense and good ones. Slightly trim the ponytails (so that you can then take them by these ponytails). Pour water into a large container (for example, a saucepan) and bring to a boil. Next, you need to blanch the peppers for 3 minutes, which is most convenient to do in parts. Then take them out and put them in a colander to cool slightly. Prepare jars (sterilization). Peppers are laid out in sterilized jars, in which you need to add half or a whole hot peppers. You can put 1/3 tsp. dried mint, but with this addition you get a completely different taste.

For the marinade, you need to take the same water that was used to blanch the peppers. It is brought to a boil, vegetable oil, sugar and salt are added, and then stirred until completely dissolved. Immediately after this, pour in the vinegar and bring the marinade to a boil. It is important to remember that it is better to use regular vinegar from apples or grapes (not the essence, which can lead to heartburn and pain in the upper abdomen). Peppers are poured with ready-made marinade, jars are covered and rolled up. Twisted jars must be turned upside down and put on a towel, covered with another towel and allowed to cool completely. You can eat pepper after 3 days, and if you do not plan to keep it for more than 10 days, then the jars can not be sterilized.

For those who like something spicy fit recipe pickled hot chili peppers. But it should be used very carefully, because it has burning properties and can easily make you cry. But why do we love this one so much? delicious pepper? Scientists have found the answer. It turned out that by eating hot pepper, we thus cause a surge of the hormone of happiness - endorphin. The brain receives information about something dangerous, but due to the fact that nothing negative happens, endorphins begin to flow into the blood. The hormone of happiness has the ability to make the immune system work better.

hot chili pepper

However, it is worth remembering that for someone the use of hot pepper will only benefit, and for someone it can be a bad service. Doctors emphasize that it is strictly contraindicated in patients with problems of the gastrointestinal tract. But all other people simply need to include it in their diet because of the high content of useful substances and vitamins of all groups in it. There is an opinion that everything spicy is unhealthy, but this is just a delusion. If hot pepper is used in moderation, then it will not bring anything but good. It will help fight insomnia, improve a person's condition at some stages. diabetes restores the function of the liver and of cardio-vascular system, can restore nervous system, will help to cure a large number of diseases.

There are a lot of recipes for pickled peppers for the winter, and each has its own characteristics. For simple recipe will need:

Chile;
500 ml of vinegar;
500 ml of water;
2 tbsp salt;
2 tbsp Sahara.

Spin jars are washed and sterilized. Prepared chili is placed entirely in jars, but not close. Vinegar, salt and sugar are added to the water and brought to a boil. You can add some herbs for flavor if you like. Then immediately pour jars of pepper and roll up, let cool. It is necessary to store jars with blanks in a cold place (preferably in the refrigerator).

Chili pepper before canning

Pepper twists are extremely tasty and healthy. It’s so nice sometimes in winter to get prepared food from the cellar.

However, always remember about contraindications and about all useful properties then pepper will only benefit you.

I love crispy marinated bell pepper! Always looking to add to my culinary collection. interesting recipes its preparation. And today I offer you best recipes with a photo of pickled peppers for the winter - you will lick your fingers!

Pickled sweet peppers without sterilization

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

Ingredients:

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

How we cook:

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

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

Peppers marinated whole with garlic and herbs

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

Ingredients for one jar:

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

How we cook:

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

Pepper in tomato sauce

And now I will share the recipe how to make aromatic pepper in tomato sauce.

Ingredients (for 4 jars of 0.5 l):

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

How we cook:

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

Bulgarian pepper marinated in oil

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

Ingredients:

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

How we cook:

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

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

Pepper "Bell" for the winter

Canned peppers can be not only amazingly tasty, but also beautiful! Pay attention to the semi-sharp variety "bell" - it and on festive table don't be ashamed to submit. I propose savory option preparations with honey.

Ingredients for 1 liter jar:

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

How we cook:

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

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

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

Pickled bell peppers in 15 minutes

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

Ingredients:

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

How we cook:

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

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

Recipe "Dungan"

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

Ingredients (for two 1 liter jars):

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

How we cook:

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

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

jalapeno

Also a good option for spicy lovers. Don't be careful with the spices so that the jalapenos keep their useful material to the maximum.

Ingredients:

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

How we cook:

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

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

Peppers in Armenian "Um eat"

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

Ingredients:

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

How we cook:

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

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

Watch another video on how to cook pickled peppers.

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

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 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.