Pickled hot peppers for the winter. Ingredients needed to make this appetizer

When summer comes to its climax, 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, sauerkraut and other pickled peppers. bell pepper. 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, Bell pepper canned, marinated 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, bell pepper is preserved, less often hot pepper is preserved, because this spicy snack, as they say, is not for everybody. 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 it 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.

pickled peppers - favourite dish many housewives, which can be prepared immediately before the meal, using quick recipe, or prepare for the winter in jars. The secret of the popularity of this dish lies not only in taste, but also in useful properties vegetables. It contains a record amount of vitamin C. Even more than blackcurrant or lemon! In addition, sweet and hot peppers have a bright saturated color, so they can be used to decorate almost any salad or meat dish.

Pickle peppers with vinegar and vegetable oil. They also use dry spices, fresh herbs, garlic, mustard, honey, etc. To get it right away ready salad, cabbage, tomatoes, cucumbers, onions, carrots and many other vegetables are added to the peppers. For winter preparations jars are filled with hot or cold marinade. The pepper itself can be used whole, cut into cubes or strips.

Pickled peppers are used as an ingredient in soups and salads. Also, if you marinate it whole, you can later fill the vegetables with any filling, for example minced meat. The dish is stored in a cool place in rolled jars or in the refrigerator in an ordinary leaky container. Depending on the recipe and storage method, the pepper retains its taste qualities from a few weeks to several years.

The easiest of all possible ways to pickle peppers for the winter. This recipe can be considered basic and supplement it with any ingredients. It can be various vegetables or just fragrant spices, as well as leaves of berries, horseradish, dill umbrellas, etc.

Ingredients:

4 kg of bell pepper;
1 glass of table vinegar;
2 cups of sugar;
3 liters of water;
Salt.

Cooking method:

Rinse the peppers, remove the stalks and boil for 7 minutes.
Cut each pepper into quarters.
Bring the indicated amount of water to a boil, dissolve sugar and a little salt in it.
Tamp the pepper into hot jars, pour hot marinade over it and roll up the jars with lids.
Wrap the jars in a towel and let them cool completely.

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Technically, hot peppers are pickled quite simply, however, you should know a few secrets of this process. It is very important to boil the fruits until they become soft, but do not fall apart. To do this, it is best to pour boiling water over the pepper several times than to boil it over a fire. It is also important when putting in a jar not to damage the fruits, and take grape vinegar, not table vinegar.

Ingredients:

350 g hot pepper;
100 ml grape vinegar;
500 ml of water;
1 head of garlic;
3 sprigs of cilantro;
1 sprig of mint;
3 sprigs of dill;
3 bay leaves;
2 tsp coriander peas;
1 tsp black peppercorns;
2 peas of allspice;
3 tsp Sahara;
2 tsp salt.

Cooking method:

Separate the leaves of greens (cilantro, dill, mint) from the stems.
Rinse the peppers, each pierce through near the leg.
Transfer the pepper to a saucepan, pour boiling water into it and close the lid.
After 5 minutes, drain the water and add a new portion of boiling water.
Repeat the procedure 3-4 more times.
Boil half a liter of water, throw peppercorns and coriander into boiling water.
Add bay leaves, salt, sugar and unpeeled garlic cloves.
Put the leaves of greenery there and boil everything again.
Pour in the vinegar, stir, boil for another 3 minutes, then remove the saucepan from the heat.
Let the marinade rest for 15 minutes.
Remove the garlic and green leaves from the saucepan, put them on the bottom of the sterilized jar.
Put in a bank hot peppers and pour everything with marinade, roll up the lids.

Hot pepper is included in many dishes, sauces and seasonings. If you have lovers in your family hot snacks, then it is simply necessary to stock up on such blanks for the winter. The pepper according to this recipe will not be too bitter, a little sour and crunchy. The amount of pepper will have to be determined independently in the process of laying in a jar. It is better to take it with a margin just in case.

Ingredients:

Capsicum (per liter jar);
1 st. l. salt;
1 tsp Sahara;
4 cloves of garlic;
5 black peppercorns;
2 tbsp. l. vinegar;
4 peas of allspice;
1 pinch of grain mustard.

Cooking method:

Rinse the jar thoroughly hot water, put mustard, allspice and black pepper on the bottom.
Garlic peel from the top husk and also place in a jar.
Tamp it right there capsicum and pour boiling water.
Let the jar stand for 20 minutes, then pour out the water from it, leaving about 250 ml for the marinade.
Add vinegar and roll up jars.

The recipe is for about 7 half-liter jars of delicious sweet pickled peppers. The addition of honey gives the dish an amazing "summer" flavor. It is better to add pepper in a saucepan with marinade in parts, making sure that the liquid completely covers the vegetables. If desired, garlic cloves can be pickled whole.

Ingredients:

6 kg of bell pepper;
2 cups of honey;
8 art. l. salt;
8 art. l. vegetable oil;
30 black peppercorns;
14 bay leaves;
1 glass of vinegar;
1.5 liters of water;
1 head of garlic.

Cooking method:

Peel and cut the pepper into quarters, garlic into slices.
Pour water into a saucepan, add honey, vinegar, vegetable oil.
Pour salt, bay leaves and peppercorns there.
Bring the liquid to a boil and put pepper in it, cook for 7 minutes.
Alternating pepper and garlic plates, fill the jars up to the shoulders.
Pour marinade over peppers (still boiling) and roll up with sterilized lids.
Cool the jars room temperature wrapping them in a warm blanket.

Pickled garlic is a great addition to almost any canned vegetables. When pouring peppers with marinade, it is recommended to scroll the jar a little so that the liquid is evenly distributed over the entire surface. The marinade can be layered. This is due to vegetable oil. Nes should be worried about that.

Ingredients:

5 kg of pepper;
2 glasses of vegetable oil;
1 glass of vinegar;
1 glass of water;
3 art. l. salt;
1 cup of sugar;
3 heads of garlic;
4 peas of allspice;
5 black peppercorns.

Cooking method:

Peel the bell pepper and cut into lengthwise slices.
Boil the pepper for 3-4 minutes in plain water.
In another saucepan, mix a glass of water, salt, sugar, vegetable oil and vinegar.
Boil the marinade and put the peeled garlic cloves in it.
Put garlic from the marinade at the bottom of the jars, add peppercorns.
Pack the bell peppers into jars, pour over the marinade.
Roll up jars, wrap in a blanket and cool at room temperature.

A delicious pickled salad can be prepared in just a few minutes, but it will take about 3 days for it to be fully ready. Onions are best taken red, but if necessary, you can replace it with ordinary onions. No need to roll up jars!

Ingredients:

500 g of bell pepper;
2 kg of white cabbage;
500 g red onion;
500 g carrots;
100 g of sugar;
60 g of salt;
150 ml of vinegar;
200 ml vegetable oil.

Cooking method:

Chop the cabbage, sprinkle with one teaspoon of salt and mash well with your hands.
Cut the onion into half rings, pepper and carrots into strips.
Put all vegetables in one deep bowl, add sugar, remaining salt, vegetable oil and vinegar.
Mix everything thoroughly and put into jars.
Close jars with lids and store in the refrigerator.

Sometimes you want to add pickled peppers to a dish right here and now, without waiting until they are marinated enough. In this case, this recipe will come to the rescue, which allows you to get a delicious pepper in just half an hour. If after that you also want to make blanks for the winter, just put everything in jars and pour the rest of the marinade over.

Ingredients:

1.5 kg of bell pepper;
½ cup vegetable oil;
3 art. l. vinegar essence;
2 tbsp. l. salt;
½ cup sugar;
1 liter of water;
Garlic;
Dried greens.

Cooking method:

Boil water in a saucepan, add salt and sugar to it.
Add vinegar, stir and bring the marinade to a boil again.
Peel the peppers from the stalks and seeds, cut into slices.
Boil the peppers in the marinade for 15 minutes each batch (if it doesn't fit right away).
Put the pepper in a deep bowl, add the garlic passed through the press and dried herbs (you can also fresh).
Mix everything thoroughly and serve.

Now you know how to cook pickled peppers according to the recipe with a photo. Enjoy your meal!

Pickled peppers are bright and very healthy dish, which will become a favorite delicacy for the whole family in the cold season. It will help to diversify the usual diet and make up for the lack of vitamins in the body. Before you cook pickled peppers, you need to read a few practical advice from experienced chefs to cope with any wishes of the household:
It is better to use peppers of different colors for pickling, then the dish will turn out brighter;

Peppers in a jar can lie in such a way that between them there will be a space not filled with marinade. Care must be taken to ensure that this does not happen, otherwise the bank may explode;

For pickling hot peppers, it is best to use plain red fruits without any impurities. Green veins indicate that. that the pepper is not yet ripe and is not suitable for winter harvesting;

If fresh herbs are present in the marinade recipe, you need to take only leaves without stems;

Capsicum before pickling, you need to pierce through near the stalk. This will release excess air;

When pouring pepper with marinade, try to make sure that all the spices from the saucepan fall into the jar;

Hot peppers can be cooked without sterilization because they have enough bitterness and acidity to preserve.

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 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.

Everybody! 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. Enjoy your meal!

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 pepper 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. In large saucepan pour 600 ml of water. 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.

AT 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 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. Enjoy your meal!

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 won’t have to put in extra effort, and the quality of a tasty workpiece will not deteriorate from this.

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 they brown 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.

Pickled peppers - very delicious preparation for the winter, which will wonderfully decorate your table. Everyone has their own recipe for pickled peppers. Someone prefers the old way of their granny, someone invents their own. In any case, the preparation of bell pepper is a wonderful occasion to please your family by opening a jar or two of this wonderful preservation. Pickled peppers have their own unique, unique taste. On our site you will find delicious recipes for this wonderful appetizer. Enjoy and make your loved ones happy this winter wonderful dish, a simple recipes with step by step photos taken to help you in cooking!

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kerescan - Jul 17th, 2015

You have probably harvested or tried these pickled vegetables. But have you tried pickled peppers with honey? AND cauliflower? I love to make many new homemade preparations every harvesting season. A colleague gave me this delicious, unusual and simple recipe for preservation with honey and vinegar. I suggest that you try to make such a preparation.