This delicious preparation from sweet pepper in a simple and quick recipe Lovers of spicy cold appetizers will definitely like it. 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. Wash the peppers, dry them and chop finely. large pieces 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 vegetable oil without smell. 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 floor liter cans. 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.
There are a lot of recipes for pickled peppers for the winter. I've tried many, I like many, but there is one that is my favourite. I've been pickling peppers with this recipe for three years in a row. In the recipe itself, everything is simple, the pepper is cut into pieces, poured several times with boiling water, and then with marinade. For me, all proportions are perfect. And I also really like the fact that the pepper does not have to be boiled. In my opinion, the method of conservation by pouring is the simplest, fastest and cleanest. For beginners, I made a step by step recipe with pictures. Pickled pepper according to this recipe is different in that it turns out to be crispy. And of course it is very tasty and juicy. It can be used as an appetizer, added to soup, served with pasta, etc.
Ingredients:
- Based on 4 cans of 0.5 liters.
- Sweet pepper - about 1.5 kg.
- Salt - 2 tbsp. with a slide
- Sugar - 2 tbsp. with a slide
- Vinegar 9% - 60 ml.
- Allspice peas - 12 pcs. (3 pieces per jar)
How to cook pickled peppers for the winter:
For cooking, I used Bulgarian sweet peppers of different colors. You can use peppers of the same color, it will not affect the taste in any way. But when the peppers are multi-colored, the jar looks prettier.
I prepare jars and lids in advance. They need to be washed with soda and sterilized. I steam sterilized jars and lids in a slow cooker. I like this method because it is less hot, and 4 jars can be sterilized at the same time.
I thoroughly wash the peppers in running water, remove the legs, seeds and partitions.
Then I cut the peppers into strips. First in half, and then each half for another 4 strips.
I lay it down until the pepper fits easily. Then I put the jar on the table and stuff strips of pepper into the cracks. Pepper should be packed tightly.
I alternate the strips of pepper in color to make it beautiful.
Then I pour the water into the sink.
I boil the kettle again and pour again. I leave it for another 5 minutes.
Pour salt, sugar into the pan, put peppercorns.
After 5 minutes, I pour the water from the cans into the pan. I mix. I put it on fire and bring it to a boil.
I turn off the fire. I add vinegar, mix quickly and pour the marinade over the peppers. I roll up the banks, turn them over and wrap them up. I leave it like this until it cools down completely.
All! Pickled peppers for the winter are ready! Everything will take you 1-1.5 hours. It seems to me that this is not much at all, and the result will delight you all winter.
It is better to let the peppers stand for a month so that they are well marinated with spices. Store in a dark cool place. Bon appetit!
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. 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 add sweet 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.
Let's put the pepper fast food 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. Pour in hot marinade.
We cork with lids, turn over, wrap up. After cooling hot snack can be served on the table or hidden for storage.
jalapeno
Also a good option for spicy lovers. Don't be careful with spices jalapeno pepper kept his 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. Bon appetit!
Chopped pickled peppers in jars are a wonderful preparation for the winter. It is easy and simple to prepare, using a minimum of ingredients.
When making blanks, try to take fleshy, tender and sweet fruits with a pleasant smell. Pepper is appreciated by the fact that during canning and salting, the safety of vitamins in it remains within 50-80% over a long period of storage.
Its importance as food product increases in winter period and in early spring, when the lack of vitamins is especially felt.
Pickled chopped peppers - a simple recipe without sterilization
Peppers prepared in this way can be used as a garnish or for decorating sandwiches.
Ingredients:
- 2 kg - peeled bell pepper
For marinade per 1 liter of water:
- 250 ml - vegetable oil
- 50 g - salt
- 300 g - sugar
- 200 ml - vinegar 9%
- Spices - black peppercorns, celery, parsley, hot peppers
- Garlic - 1 head
Cooking method
1. Peel the Bulgarian pepper from seeds and cut into slices. We finely chop the greens. Cut the peeled garlic cloves into slices.
2. First of all, we will prepare the marinade. To do this, pour 1 liter of water into the pan, add vegetable oil, salt, sugar, 10 pieces of peppercorns, mix and bring to a boil. After the marinade boils, boil it for another 3 minutes and add vinegar.
3. After the secondary boiling of the marinade, we begin to lower the bell pepper sliced \u200b\u200bin slices. Spicy lovers can add some chopped hot peppers.
4. After boiling the marinade with pepper, cook for 2 minutes. Then we lower the chopped garlic, herbs and cook for another 2 minutes. In total, cook chopped pickled peppers for 4 minutes and no more.
5. Fill the sterilized jars with pepper, and bring the remaining marinade in the pan to a boil again and pour into the jars.
6. We close the jars with boiled lids and turn them over.
7. Wrap the chopped pickled pepper with a towel until it cools completely.
Sweet pickled peppers in a 1 liter jar for the winter without oil
If, according to this recipe, pepper fruits are pickled, then a very good, tasty and healthy product is obtained.
For 1 liter jar you will need:
- Bulgarian red pepper - 600 g
- Vinegar 9% - 50 ml
- Bay leaf - 2 pcs.
For filling:
- Water - 1 liter
- Salt - 1 tbsp. spoon (no slide)
- Sugar - 1 tbsp. spoon (no slide)
Cooking
- Peppers need to be cleaned of seeds and cut the stalk, wash.
- Blanch the peeled peppers in boiling water for 3 minutes, then immerse them in cold water for 2 minutes.
- Cut the pepper into slices and place in a clean jar. Add bay leaf and vinegar.
- Ready to fill. To do this, boil water with sugar, salt and immediately pour pepper in a jar.
- Place the jar in a saucepan of simmering water, cover with a lid and heat for 9 minutes.
- Take out the jar, roll up the lid, turn over and wrap until cool.
Nice to eat!
Video on how to cook sweet peppers in tomato sauce for the winter
Learn how to cook chopped bell pepper marinated in tomato slices. delicious recipe time-tested.
Try this recipe, you won't regret it.
The most delicious pickled peppers with honey
It's very tasty home preservation and it is especially good for the New Year's table.
Required:
- Pepper - 3-3.5 kg
- Water - 1 liter
- Vegetable oil - 1 cup
- Honey - 1 cup
- Salt - 2 tbsp. spoons
- Vinegar 9% - 150 g
- Allspice peas - 20 pcs.
- Carnation - 3-5 pcs.
- Bay pepper - 2 pcs.
Cooking method
1. bell pepper We take a different color so that it looks good in jars. We clean it from the stalks, seeds and rinse well.
2. Cooking the marinade. To do this, pour 1 liter of water into the pan and add to it: liquid honey, salt, bay leaf, allspice, cloves. We mix everything, put on a large fire and wait for it to boil.
3. After boiling, reduce the heat and boil the marinade for exactly 3 minutes. Then add vinegar and stir.
4. Then we lower half of the chopped pepper slices into the boiling marinade with spices and vinegar. Add heat, bring to a boil, reduce heat and simmer for 3 minutes.
4. Then turn off the fire, take a clean jar and start laying slices of chopped pepper in jars. You don't need to press them hard.
6. Pour all the jars with the remaining hot marinade and cover them with lids. In this recipe, chopped pickled peppers are subject to sterilization.
7. We take a pan with a wide bottom and put a rag on the bottom. Carefully put the jars on a cloth and pour hot water up to the shoulders.
8. Then put the pan on the fire and bring to a boil. When the water boils, we reduce the fire so that it boils slowly and sterilize the chopped pickled peppers for 5-7 minutes.
9. We take out one jar from the pan and immediately close it with a seaming key. We do the same procedure with all the other jars.
10. We turn the jars over, look at the tightness and wrap it up until it cools.
Chopped pickled peppers with tomatoes - video recipe
Watch a video on how you can deliciously preserve bell peppers with tomatoes. The preparation is fragrant, the brine is tasty, and the pepper is eaten even earlier than the tomatoes.
Be sure to cook this recipe and you will love the result!
Pickled peppers for the winter can only be compared in popularity with pickled cucumbers and tomatoes. The secret of this blank is not only in the amazing aroma and unsurpassed palatability, but also in useful properties, which are preserved even in pickled peppers. We are talking about vitamin C - there is so much of it in this vegetable that no black currant, no lemon can compare with it.
Agree, a multi-colored juicy pepper grown in your garden is much better than a store-bought one. Don't have your own garden? Do not despair, choose fresh, dense, preferably the same size fruits on the market, carefully looking through each one so that there are no unappetizing spots that spoil not only appearance, but also subsequent preparation.
Pickled peppers for the winter - the dish is quite simple and quick to prepare. The process can be divided into several stages: first, the peppers are sorted, the stalks and seeds are removed, then they are cut into strips, rings, or simply put entirely in jars in raw or blanched form and poured with marinade, the recipes of which differ from each other in the presence of one or two new ingredients.
Pickled sweet peppers for the winter
Ingredients:
sweet bell pepper,
Bay leaf,
allspice,
vegetable oil.
For marinade:
850 ml of water
25 g salt
125 ml 9% vinegar.
Cooking:
To prepare this preparation, do not take fruits with hard walls, but choose green and red peppers that have tender, fleshy walls. Cut the stalk off the selected peppers, remove the seeds and wash them well again. Then blanch in boiling water for 5 minutes, and then immerse for 12 minutes in cold water, in which you can put ice cubes. At the bottom of the prepared jars, put a bay leaf, allspice (quantity - to taste), then lay the pepper as tightly as possible and pour in the boiling marinade. On top of everything, pour a little calcined and cooled to 70ºС vegetable oil. Cover the jars with lids and sterilize: 0.5 l jars - 30 minutes, 1 l jars - 40 minutes, then roll up.
Pickled peppers "One, two - and you're done!"
Ingredients:
5 kg of bell pepper.
For the marinade (for 1 liter of water):
1.5 st. vegetable oil,
1.5 st. Sahara,
½ st. salt,
2 tbsp. l. 70% vinegar,
parsley, garlic - to taste.
Cooking:
Prepare the marinade by combining water and vegetable oil, add sugar, salt, vinegar and let it boil. Dip the pepper cut in half and peeled from seeds and stalks into the boiling marinade and cook for 2-3 minutes. Then add coarsely chopped parsley, garlic passed through a press (amount to taste) and bring to a boil. Then carefully remove the pepper with a slotted spoon, place it in sterilized jars, and let the marinade boil again and only then pour the pepper in the jars over it. Roll up the jars with sterilized lids, turn them upside down, wrap them in a blanket, and let them cool.
When filling the jars, make sure that there is no space between the peppers that is not filled with marinade, otherwise the jar may explode.
Use peppers of different colors for pickling, your dish will turn out incredibly appetizing and bright, because it is the presence of bright and juicy flowers that we miss so much in winter.
Pickled for the winter Bulgarian pepper "Merry traffic light"
Ingredients:
3 kg of multi-colored bell pepper,
garlic,
dried dill.
For the marinade (for 1 liter of water):
½ st. Sahara,
2 tbsp. l. salt,
½ st. vegetable oil,
¾ st. 9% vinegar.
Cooking:
Wash the peppers, remove the seeds and stalks and cut into neat strips. Boil water in a saucepan, add sugar, salt, vegetable oil, vinegar to it, let it boil again, and then put the pepper in it and cook for 15-20 minutes. Then remove the pepper with a slotted spoon into a separate container, and when it cools down, put it in sterilized jars with a capacity of 0.5 l, while pouring the pepper with garlic passed through the press and dried dill. Pour the filled jars with the marinade in which the pepper was boiled, cover the jars with lids and sterilize them for 10-15 minutes. Roll it up, turn it upside down, wrap it warmly - and let it stand in this form until it cools completely.
Peppers marinated for the winter with fresh herbs
Ingredients:
1 kg sweet pepper
½ st. vegetable oil,
1 bunch of parsley
1 bunch dill,
1 bunch cilantro
1 bunch of marjoram
1 head of garlic.
For the marinade (for 1 liter of water):
1 st. l. salt,
1 tsp 9% vinegar.
Cooking:
Thoroughly washed and de-seeded peppers, fry on both sides in vegetable oil until golden brown and tightly lay in sterilized half-liter or liter jars, alternating with layers of chopped greens. Use only green leaves for harvesting, without stems. Pour everything with hot marinade, cover the jars with boiled metal lids and sterilize: 0.5 l jars - 5 minutes, 1 l - 10 minutes. Then roll up, turn over, wrap, let cool and store.
Pickled peppers may well act not only as a snack, but also as an ingredient for salads, side dishes and even soups.
Pickled Peppers "Season's New"
Ingredients:
1.5 kg of sweet bell pepper.
For the marinade (per 0.5 l of water):
500 ml apple cider vinegar
3 art. l. barbecue ketchup,
¼ st. vegetable oil (preferably olive)
1 st. l. salt.
Cooking:
Bake prepared peppers directly with sprigs in the oven, peel and place in sterilized jars with a capacity of 1 liter, you should get whole peppers on sprigs. To prepare the marinade, add ketchup, salt, vegetable oil to boiling water, boil everything for 7 minutes from the moment of boiling, carefully pour in the vinegar, let the marinade boil again and remove from heat. Fill the filled jars with boiling marinade, cover with lids and sterilize for 15 minutes. Then roll up.
Pickled Peppers "Red Sunset"
Ingredients:
5 kg of sweet pepper,
50 g horseradish root,
100 g garlic
1 bunch of green dill.
For marinade:
1 tomato juice
1.5 st. l. salt.
Cooking:
Wash the red sweet bell pepper, remove the seeds and dip in boiling water for 2-5 minutes, then immediately cool in cold water. Peel the horseradish root, cut into small pieces, peel the garlic cloves from the husk, and chop the greens. Put some of the seasoning on the bottom of the prepared jars, then lay the pepper tightly, putting one fruit into the other, put the greens again on top of the peppers. Pour the contents of the jars into boiling water tomato marinade, cover the jars with pre-boiled lids and sterilize: 0.5 l jars - 30 minutes, 1 l - 40 minutes, 2 l - 50 minutes. After this procedure, roll up the jars with lids.
Cold winter so want stuffed peppers, that's why here are some wonderful recipes, which will help to satisfy your desire for 100%.
Pickled peppers for stuffing
Ingredients (per 3 liter jar):
1.5 kg sweet bell pepper,
3-4 bay leaves,
6 peas of allspice,
6 peas of allspice,
celery sprig,
salt - to taste.
For the marinade (per 1.5 liters of water):
1 st. l. (no slide) salt,
1 dessert spoon Sahara,
2 tbsp. l. 9% vinegar.
Cooking:
Wash the medium-sized peppers thoroughly, cut off the stem and remove the seeds. Pour water into a saucepan, add salt to taste and bring to a boil. With the heat still on, add a few peppers to the pot and blanch for 3 minutes. Then take out one pepper, pour water out of it and put it in a sterilized jar. To prepare the marinade, boil water, add salt, sugar, black and allspice peas, a sprig of celery and let it boil for 3-5 minutes. Add the vinegar to the pepper jars and then the hot marinade. Roll up the jars with sterilized lids, turn upside down, wrap in a warm blanket and leave to cool completely.
A 3-liter jar, if packed tightly, holds about 20 medium-sized peppers, this amount will be just right for a family of three.
Pickled peppers "Straight from the garden"
Ingredients (per 1 liter jar):
sweet pepper (how much will go in).
1 clove bud
2 peas of allspice,
3 black peppercorns,
leaves and stalks of celery.
For the marinade (for 1 liter of water):
1 st. l. salt,
1 tsp Sahara,
⅓ tsp citric acid.
Cooking:
Peel the sweet pepper from the stalks and seeds, rinse, put in a colander and dip for 1 minute in hot water. Then take it out and let the water drain. Place clove buds, black and allspice, celery leaves and stalks in prepared sterilized jars, place pepper tightly on top and pour everything with boiling brine from water, salt, sugar and citric acid. Filled jars immediately roll up with sterilized lids. The banks themselves do not need to be sterilized.
Pickled peppers "For thrill seekers"
Ingredients:
500 g green hot pepper,
500 g red hot pepper,
1 head of garlic
2 carrots
vegetable oil.
For marinade:
500 ml of water
0.5 l 9% vinegar,
1.5 st. Sahara,
½ st. salt.
Cooking:
You can pickle both red and green hot peppers. The main thing is to choose small pods, they are just perfect for pickling, dense and without damage. You can put both red and green peppers in a jar, mixed - so preservation will be even more appetizing. Peel the pepper, cut off 1 cm from the base and lightly fry on both sides in vegetable oil. Let the pepper cool, salt to taste and place in sterilized jars (try to mix red and green peppers, so your workpiece will look even more appetizing), do not forget to shift the layers of pepper with garlic passed through a press and carrots grated on a fine grater. Fill the contents of the jars with a hot marinade made from water, vinegar, sugar, salt and brought to a boil, and roll up with sterilized metal lids.
Pickled hot peppers for the winter
Ingredients (per 0.5 l jar):
200-300 g red pods hot pepper,
7 peas of allspice,
4 cloves,
2 cm horseradish root
2 cherry leaves
1 pinch dill seeds,
2 cloves of garlic.
For marinade:
1 liter of water
4 tbsp. l. salt (no top)
2 tbsp. l. Sahara.
1 tsp 9% vinegar per 0.5 liter jar.
Cooking:
Thoroughly wash the pods of red hot pepper, cut off the tail a little, but do not open the pods themselves, let the pepper be whole, so your workpiece will be even sharper, since there is much more capsaicin in the seeds than in the walls of the pepper. Prepare for marinating spices. Wash the cherry leaves, clean and wash the horseradish root, inspect it carefully to notice all the dots and damage that must be cut out immediately. Cut the peeled horseradish root into small pieces. Peel off the garlic cloves. At the bottom of each sterilized and dried jar, lay spices: cloves, peppercorns, horseradish root, cherry leaves and dill seeds. From above vertically to the shoulders of the jar, not higher, put the peppers. What is it for, you ask? It’s just that the marinade, when it cools down, decreases in volume, which is why if you set the peppers to the very top, they will protrude from the marinade during storage, and such preservation will not last long. Boil for marinade required amount water (pre-calculate how much you will need, given the number of cans, and add 1 glass, because some water will evaporate when boiled). Dissolve sugar and salt in water, remove the foam, pour jars of pepper with boiling marinade, cover with lids and leave for 15 minutes. Then pour the marinade back into the pan, bring it to a boil again and, pouring peppers over it, leave the jars covered with lids for about 5 minutes. Gently pour the marinade into the pan again, boil, pour vinegar directly into the pepper jars and, finally, completely pour boiling marinade. Roll up the jars with lids, wrap and leave to cool completely for 10-12 hours, and then store in a dark, cool place.
Close the next type of preservation in half-liter jars, because the pepper turns out to be sharp, and you won’t eat a lot of it.
Hot pepper in oil marinade
Ingredients:
hot pepper (quantity - at your discretion),
spices and herbs, garlic, horseradish root, peppercorns, bay leaf - to taste.
For the marinade (for each 1 liter jar):
0.5 l apple cider vinegar,
0.5 l vegetable oil (preferably olive),
1 st. l. honey.
Cooking:
Sort the peppers, carefully inspecting them. Thoroughly wash the peppers selected for pickling and lightly dry. Be sure to leave part of the tail at the pepper, so that it is more convenient to hold it while eating. Place hot peppers tightly in prepared sterilized jars, shifting with herbs and garlic, add bay leaf, black peppercorns, horseradish root cut into small pieces. To prepare the marinade, combine vinegar and oil, add honey, mix everything thoroughly. Fill jars with prepared marinade and close nylon lids. Remove the pepper for 3 weeks in a warm place. When the time is up, the pepper will be ready to eat.
If you are an ardent opponent of adding vinegar to preservation, replace it with lemon juice, only then in without fail add horseradish to jars.
Good luck preparing!
Larisa Shuftaykina
