If you like spicy vegetable snacks, then I recommend doing it. The beauty of these recipes quick marinating The great thing about vegetables is that you don't have to wait until winter to try them. By pickling peppers, you will get an excellent addition to baked or new potatoes. Today it is known large quantities recipes for quick pickled bell peppers. There are two ways to marinate peppers – with or without marinade.
bell pepper instant cooking, the recipe for which we will consider today always turns out very tasty due to sweet and sour marinade and aromatic spices and herbs. You can eat it, like Korean or quick zucchini, within a few hours after cooking.
Ingredients for two liters of water:
- Bell pepper – 1 kg.,
- Parsley – 1-2 sprigs,
- Garlic – 3-4 cloves,
- Salt – 3 tbsp. spoons,
- Bay leaf – 1-2 pcs.,
- Rosemary – 1 sprig,
- Sunflower oil – 2 tbsp. spoons,
- Vinegar - 4 tbsp. spoons,
- Sugar – 2 tbsp. spoons,
- Allspice peas – 5-7 pcs.
Instant pickled bell peppers - recipe
Wash Bulgarian. Cut into four pieces. Rinse the pepper slices under water to remove the seeds. Peel the garlic. Wash the rosemary and parsley.
Pour water into a saucepan and bring to a boil. Place the pepper halves in it. Place bay leaf and garlic cloves in a saucepan with pepper.
Add a couple of allspice peas. You can also add mustard seeds or black pepper.
Add table vinegar and sunflower oil.
After this, add salt and sugar.
Mix the marinade with pepper. Add a sprig of parsley and rosemary.
Remove the pan from the stove. Prepare a clean jar in which to marinate. bell pepper instant cooking. Sterilize it. Place bell pepper slices in a jar, add garlic, bay leaf, rosemary and parsley.
Pour hot marinade over bell peppers. Close the jar with a lid. After cooling, put it in the refrigerator. Instant pickled bell peppers can be tasted within 3-4 hours after placing them in jars. As for me, it tastes better after a day. Marinated prepared according to this recipe instant bell pepper Can stand in the refrigerator for no more than one week. Enjoy your meal.
Try making baked pickled bell peppers.
Ingredients:
- Bell pepper – 1 kg.,
- Salt – 1 teaspoon,
- Apple cider vinegar – 3 tbsp. spoons,
- Olive oil – 1 glass,
- Black ground pepper– a pinch,
- Garlic – 1 head,
- Sugar – 1 tbsp. spoon,
- Dried Provencal herbs– 1 teaspoon.
Baked pickled bell peppers – recipe
Wash and dry bell peppers. Place on a baking sheet and bake in the oven at 200C for 15-20 minutes. Next, put it in a bag and let it steam for about 15 minutes. After this, cut the pepper into two parts.
Remove seeds from bell pepper halves. Prepare the dressing. Pour into a bowl olive oil. Add salt, vinegar and sugar to it. Add dried Provençal herbs and ground black pepper.
Squeeze the garlic through a press. Mix the marinade. Place the roasted peppers in a plastic tray. Top it with aromatic dressing. Next, add a layer of peppers again. Pour the marinade over again. Close the tray and place it in the refrigerator. Instant baked pickled bell peppers can be tasted 2 hours after marinating.
Among all the summer fruit and vegetable variety, sweet bell pepper takes its rightful place. This place, frankly speaking, is an honorable one. Many vegetable snacks and salads for the winter cannot do without this bright, beautiful, tasty and very healthy vegetable. Bell pepper is good, both as part of numerous dishes and in splendid isolation. So, many housewives like to pickle Bell pepper for the winter. There are many recipes for pickled bell peppers; they are marinated in tomato juice, with honey, with hot pepper, along with cucumbers and zucchini. We offer a very simple and quick recipe sweet and sour pickled sweet peppers in a vinegar marinade.
Taste Info Other blanks
Ingredients for seaming
- sweet bell pepper – 1.5 kg,
- water – 300 ml,
- vegetable oil– 1 glass,
- sugar – 0.5 cups,
- garlic – 5 cloves,
- vinegar – 200 ml,
- bay leaf – 3 pcs.,
- salt – 1 tbsp;
- peppercorns – 8-10 pcs.
How to prepare pickled sweet peppers for the winter
You can marinate both bell peppers of one type and different varieties in one bank. The same can be said about color: you can preserve a vegetable in one color (preferably red), or you can create a whole color palette. I prefer the second option, so for this recipe I collected different peppers.
Let's prepare the peppers. 
Remove the core with seeds from the vegetable and cut the fruit into small strips.
As for the size of the strips, we focus on making the pepper convenient to eat. 
For the marinade we will need: sugar, salt, vegetable oil (sunflower), vinegar, black peppercorns. You can add garlic, but it is not a required ingredient. 
Pour water into a bowl or pan, add vegetable oil, sugar and other ingredients. 
Let's put the pepper there too. Place on the fire and blanch the pepper for 5-6 minutes in boiling water. 
The pepper will wilt and take a more compact position in the bowl. 
Steam the jars and boil the lids. 
Place the bell peppers in jars and pour in the marinade that remains in the bowl. 
Cover the jars with lids and set them to sterilize in a water bath. To do this, you can use a capacious pan, the bottom of which is covered with a linen napkin. 
Sterilize half-liter jars in boiling water for 15 minutes, then roll up the lids with a key. Turn the jars over and leave them like this for 2-3 hours. 
This is the kind of pickled pepper we got, this dish is easy and simple to prepare, the peppers taste sweet and sour, pleasant. 
Teaser network
Recipe No. 2. Pickled sweet peppers for the winter “Traffic Light”
This funny name has a simple explanation: the recipe uses peppers of three “traffic light” colors, that is, red, yellow and green. Thanks to this, jars with ready-made salad look especially elegant. Of course, you can also take just plain fruits... But then this preparation for the winter will turn out to be the most ordinary in appearance. And from different peppers (and if you also use your imagination, and don’t just throw pieces of the vegetable into jars, but arrange them in colored layers) you will get a preservation that you won’t be ashamed to display at the most luxurious festive table. And besides, this winter salad is very tasty. Try it!
For 2 half liter jars:
- 500-700 g sweet peppers (about 20 pieces if the vegetables are small),
- 60 g sugar (a quarter cup or 6 level tablespoons),
- 60 g vinegar (9%)
- half a teaspoon of salt,
- 5 tablespoons vegetable oil,
- 150 ml cold water,
- 1 large bay leaf,
- 4 peas of allspice.
Recipe for pickled bell pepper step by step
So, first you need to wash the pepper, divide each vegetable into 4 parts (if the vegetables are large, you can do 6). You need to remove the seeds from each quarter. 
In a small saucepan, bring the marinade (water, salt, sugar, vinegar and vegetable oil) to a boil. In two approaches, add pepper to it and let it cook for no more than
4-5 minutes (so that it does not have time to soften too much and become porridge). 
Carefully transfer the pepper pieces into prepared sterile jars (place half a bay leaf and two allspice peas on the bottom of each). Pour hot marinade over everything. Roll up the lids, turn over and wrap overnight. 
That's all! Personally, I got exactly 2 jars from this recipe.
Immediately after I took out the seam from under my fur coat, my relatives looked and looked closely at beautiful salad, and they couldn’t stand it - they opened one jar. What can I say - I immediately regretted that I had not prepared even more, since in fact the pickled pepper turned out to be very tasty.
Be sure to try this little vegetable work of art. You will not remain indifferent, and your family will be delighted!
I continue to introduce you to recipes for quick cooking of your favorite vegetables. Today it's pickled bell peppers. And really, why wait until winter to enjoy delicious snack? At a picnic, as an addition to the barbecue, it will be very appropriate. And so, with some potatoes, it won’t hurt.
Along with fast cabbage, lightly salted cucumbers and other joys of summer, our hero will deservedly take pride of place.
Spicy pepper, marinated overnight, for a quick fix, with the aroma of garlic, differs from the one prepared for the winter in that it is not too soft, with a slight crunch.
Instant pickled peppers - classic recipe
The classic and most common option for pickling vegetables.
You will need:
- Pepper, sweet, bell pepper – 2 kg. not cleaned.
- Sunflower oil – 100 ml.
- Salt – 100 gr.
- Hot pepper – optional – 1 pc.
- Sugar – one and a half tbsp. spoons.
- Water – 1 liter.
- Vinegar 9% - 100 ml.
Preparation:
- Peel the pepper from stalks, seeds and other unnecessary things, cut into several parts, but not finely (depending on the size of the vegetables).
- Let's prepare the marinade: boil water, add sugar, sunflower oil, vinegar and salt. If you think about adding hot pepper, add it directly to the marinade.
- Then add half of the prepared pepper to the marinade and let the marinade boil. Cook for a couple of minutes (no longer than five).
- Remove the peppers and place them in a container convenient for pickling, such as a jar.
- Boil the remaining half of the pepper in the same marinade and place it in a bowl with the first half.
- Pour in the marinade, let cool and put in a cool place, preferably in the refrigerator.
- The pepper will marinate quickly; after about a day you can start tasting it, and after two days it will be completely ready.
By the way, pickled peppers, prepared for quick consumption, can be perfectly rolled up and sent for winter storage.
This recipe does not contain garlic and various herbs, but no one will stop you from putting them there. It won’t spoil the taste, but will add piquancy. If desired, you can do without sugar, just salt and vinegar, if desired.
Bell peppers, marinated in halves - quick recipe
Check out another pickling recipe, less troublesome, without first boiling the peppers. You can preserve it whole or in halves.
Take:
- Pepper, sweet – 300 gr. purified.
- Water - half a liter.
- Sugar – one and a half tbsp. spoons.
- Onions – 1 pc.
- Hot pepper - a third of a small pepper.
- Salt – 1 tbsp. spoon.
- Vinegar, essence – 1 teaspoon.
- Greens, dill, parsley - a small bunch.
- Bay leaf – 2 pcs.
- Garlic – 5 cloves.
- Sunflower oil – 1.5 tbsp. spoons.
- Cloves – 3 pcs.
Marinate:
- Cut each pepper into halves, large ones into 4 parts, it will marinate faster. Prepare the remaining ingredients: chop the dill and parsley, onion– large rings, hot pepper Preferably cut smaller.
- Place in a bowl, pan, stir and start preparing the marinade.
- The marinade is made as with any preparation: add salt and sugar, spices to the water and pour in vegetable oil. When the marinade boils, pour it over the peppers and add vinegar. In the recipe I gave a teaspoon, but if you like it spicier, then pour in more. Taste and adjust the amount of vinegar as desired.
- All that’s left is to cover the peppers with something and put pressure on top. Be patient for a day, and you can start tasting.
- I would like to draw your attention to the onions - they turn out surprisingly tasty, be sure to add them, you can even add more than in the recipe, but don’t get too carried away.
I learned the second recipe for pickling instant peppers quite recently, and I never got around to making it myself. But my daughter tried it, and last weekend she treated it to her friends at the dacha. The pepper was a stunning success, no less than those made in Korean. The tips in the cooking description about vinegar and onions are from my daughter, verified.
Friends, do you know any new recipes, please share them, I’m ready to try them! Be healthy and happy, and don't forget my blog.
Of all the winter recipes, I would especially highlight the recipe for pickled peppers. The taste of pickled bell pepper is simply divine - aromatic, moderately spicy, slightly sweet. And how beautiful, you can’t take your eyes off it! You open a jar in winter, and until you finish it, you won’t stop, it’s oh-so delicious. And what’s most remarkable is that pickled peppers are prepared without sterilization!!! Try it, this recipe is really worth your attention, you won’t want to cook pickled peppers any other way for the winter!
Ingredients:
(Yield: 3 cans of 650 ml.)
- 1.5 kg. bell pepper
- 1/2 cup sugar
- 1/2 cup 9% table vinegar
- 1/2 cup vegetable oil
- 1 tbsp. salt
- 1 small head of garlic
- 5-6 pcs. bay leaf
- 10 pieces. peppercorns
- 2-3 cloves (optional)
- As you may have already noticed, there is not a drop of water in the ingredient list. It is precisely due to the fact that the pepper is pickled in own juice(without adding water), it turns out so fragrant and delicious.
- So, we buy red or yellow bell peppers. Green can also be pickled, but it doesn’t turn out as tasty, so I recommend yellow or red. We choose juicy and meaty peppers.
- Before cooking anything, sterilize the dishes and lids. For pickled peppers, it is convenient to use half-liter jars, a little more is possible. How to properly sterilize...
- Well, now let's get back to the bell pepper. Wash the pepper thoroughly and let the water drain. Cut each pepper in half, remove the seeds and stem. The place where the stalk is attached can be trimmed slightly, because This is where dust accumulates and is not always washed away.
- We cut the pepper into 5-6 parts, depending on the size. In principle, according to this recipe you can marinate and whole pepper, but in this case it is more difficult to place in jars.
- Now let's prepare the marinade. Let's take it enamel pan or a bowl. Add sugar.
- Add refined vegetable oil. We take fresh oil, because... old oil may taste bitter, which will not improve taste qualities blanks.
- Pour vinegar. By the way, it is also advisable to use fresh vinegar, and not from the days of the “king of peas”.
- Don't forget about salt. We use regular rock salt. Extra salt is not suitable for canning.
- Place the resulting mixture on the fire, add pepper, bay leaf, and cloves.
- Cook the mixture for just a minute until the salt and sugar are completely dissolved.
- Place peeled garlic into the boiling marinade.
- Add bell pepper to the pan, but not all at once! All the pepper simply won’t fit, so we only put some. Depending on the pepper and the diameter of the pan, cook in two or three steps.
- At first it will seem that there is incredibly little liquid, but the pepper immersed in hot marinade, quickly releases its own juice.
- Stirring occasionally, cook the peppers in the marinade for 15 minutes.
- Place the peppers tightly in hot and dry sterile jars. Blanched bell peppers become semi-soft, so they fit quite well into jars. Immediately cover the jar with a sterile lid.
- We repeat the procedure for the next part of the pepper: cook for 15 minutes, pepper tightly, place in a jar to the top, cover with a lid.
- And last, The final stage- fill the jars with boiling marinade, close the jars.
- Then turn the jars with pickled peppers upside down and leave to cool.
- The next day we hide our very tasty and beautiful preparation in the cellar or pantry. Do not forget that preservation cannot be placed in the sun, near a radiator or other heating devices.
- Serve the pepper chilled.
- By the way, bell peppers marinated according to this recipe can be prepared not only for the winter! Marinated and chilled, it is ready literally the next day. Although, of course, after the pepper sits in the marinade until winter, soaked in spices and marinade, it will become even tastier.
- Bell pepper – 1 kg,
- Water 2 - 3 liters,
- Granulated sugar - 0.5 cups,
- Salt (coarse) – 2 tbsp. spoons,
- Vegetable oil (refined) – 0.5 cups,
- Garlic 8 – 10 cloves,
- Hot chili pepper - 1 piece,
- Vinegar (essence 70%) – 1 tbsp. spoon,
- Allspice peas 10 - 15 pieces,
- Black peppercorns 10 - 20 pieces,
- Ground black pepper to taste and desire.
Cooking process:
Before you start preparing the peppers, take care of the container in which you will place the vegetables. Ideally, these are two-liter jars, but maybe those who have one and a half liter jars, the pepper will also look beautiful in them. Rinse the jars thoroughly with baking soda or detergent for dishes. Then sterilize the jars in any way convenient for you: in the oven, slow cooker, or using a special ring over the pan.
Bell peppers should be washed and whole, strong fruits should be selected. Now arm yourself with a fork and prick each fruit in several places so that the marinade gets inside the pepper and makes it juicier.
Peel the garlic and cut it into thin slices. Wash the chili pepper and cut into thin slices. Place a few peas of black and allspice in each jar. Add a few slices of garlic and 2 - 3 slices each hot pepper.
Place the prepared bell pepper in a deep saucepan and pour it over cold water so that it completely covers it. Place on the fire and bring to a boil. Once the water boils, remove the pan from the heat. Using a fork, carefully remove the pepper from the water and place it in the jars; do not use much force, otherwise the pepper will burst. Fill the jar to the top, wait a little, after a while the pepper will all be compacted and then you can add a few more peppercorns to the jar.
Add salt, granulated sugar, butter to the water in which the pepper was boiled and bring to a boil. If desired, you can add ground black pepper for flavor. As soon as the marinade begins to boil, add a tablespoon vinegar essence, wait until it boils completely.
Pour the boiling marinade into the jars of peppers. Immediately cover with lids and roll with a canning key. Wrap the jars of pickled bell peppers in a warm blanket and leave them upside down until they cool completely. Then move it to a cool place, and in winter enjoy a delicious and savory snack!
In my opinion, this is one of the most simple recipes preparing bell peppers for the winter. By the way, you can try pickling hot pepper pods this way. I will be glad if today's recipe is useful to you! Good luck with your preparations and bon appetit!
