There are a lot of recipes for pickled peppers for the winter. I've tried different ones, I like many of them, but there is one favorite. I have been pickling peppers using this recipe for three years in a row. The recipe itself is simple: cut the pepper into pieces, pour boiling water over it several times, and then add marinade. For me all the proportions are perfect. I also really like the fact that you don’t have to cook the peppers. In my opinion, the pouring preservation method is the simplest, fastest and cleanest. For beginners I made step by step recipe with pictures. The marinated pepper according to this recipe is distinguished by the fact that it turns out 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 - approximately 1.5 kg.
- Salt – 2 tbsp. with a slide
- Sugar – 2 tbsp. with a slide
- Vinegar 9% - 60 ml.
- Allspice peas – 12 pcs. (3 pcs per jar)
Method for preparing pickled peppers for the winter:
For cooking, I used bell peppers of different colors. You can use peppers of the same color, this 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 steamed the jars and lids in the slow cooker. I like this method because it is less hot, and you can sterilize 4 jars at the same time.
I thoroughly wash the peppers in running water, remove the stems, seeds and membranes.
Then I cut the peppers into strips. First in half, and then each half into 4 more strips.
I stack it like this until the pepper fits easily. Then I put the jar on the table and stuff strips of pepper into the cracks. The peppers should be packed tightly.
I alternate the pepper strips by color to make it look beautiful.
Then I drain the water into the sink.
I boil the kettle again and refill it. I leave it for another 5 minutes.
Pour salt, sugar into the pan, add peppercorns.
After 5 minutes, I drain the water from the cans into the pan. I stir. I put it on the fire and bring it to a boil.
I turn off the fire. I add vinegar, stir quickly and pour the marinade over the peppers. I roll up the jars, turn them over and wrap them up. I leave it like this until it cools completely.
All! Pickled peppers are ready for the winter! 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 cool, dark place. Bon appetit!
The season of sweet peppers is here. Many housewives close different varieties of lecho and other different winter products for the winter. canned salads with bell pepper. Today I propose to make something delicious bell pepper marinated in instant pieces.
Besides the fact that this preparation is good in itself as a cold marinated appetizer, its huge advantage is that there are no extra ingredients and we marinate without sterilization, which means that everything takes a minimum of time. Therefore, if you have a lot of pepper and little time, then I suggest you try rolling up sweet bell peppers in a marinade for the winter. A simple, step-by-step recipe with photos is at your service. Let's try to prepare pickled peppers for the winter?!
Ingredients:
- sweet pepper - 3 kilograms;
- sugar - 1 glass;
- salt - 1 heaped tablespoon;
- vinegar 6% - 1 glass;
- vegetable oil - 1 cup;
- peppercorns;
- Bay leaf- 3 pieces;
- water - 1 liter.
How to cook pickled peppers for the winter
First, we need to wash the pepper well and clear it of the seeds inside and cut it into pieces according to the height of the fruit. The slices can be of any width. The size of the pieces I made can be seen in the photo.
Of course, you can skip cutting and roll up the whole peppers, but it’s more convenient to work with small slices. Try closing it this way and that way, and then decide which is more convenient for you.
Now take a larger pan and pour water into it. You need to add everything for the marinade to the water, that is, salt, sugar, vinegar, vegetable oil, bay leaf, peppercorns.
While the marinade is boiling, you need to think about.
If there are not many of them, then I usually process them in the microwave. As for me, it’s quick and convenient, no extra pots or kettles. Just fill a clean jar with water, about half full, and microwave for 10 minutes at maximum power.
The marinade has boiled. We take approximately ⅓ of our pepper and put it in the marinade. You need to boil for 3-5 minutes and that’s it.
Place the processed peppers tightly in a jar and fill them with marinade up to the shoulders. We carry out this procedure until the pepper or marinade runs out.
Filled jars just need to be rolled up with clean lids and wrapped until cool. This product should be stored in a cool place.
I really love this recipe, it takes a minimum of effort, and the result is very tasty. This marinated bell pepper without sterilization is ideal for an appetizer or with potatoes. 🙂 Try to make such a preparation - you won’t regret it. Bon appetit.
Per liter jar: large, meaty Bell pepper, 1 teaspoon sugar, 1/3 teaspoon citric acid, 1 bud of cloves, 1-2 peas of allspice, several peas of black pepper, celery leaf and stalks.
3: Sweet pepper in spicy marinade
For a half-liter jar: 550 g of sweet pepper, 1 piece of broken cinnamon, 2-3 cloves, 2-3 black peppercorns, 3-4 allspice peas, 1/2 bay leaf, vegetable oil as needed
4: Pickled peppers stuffed with cabbage
30 pcs. sweet pepper, 2 heads of white cabbage, 3 pcs. carrots, 1 head of garlic, cumin seeds For filling: 2 liters of water, 250 ml of 9% vinegar, 1 glass of sugar, 3 tbsp. l. salt, 3 bay leaves
5: Sweet pepper in honey-oil marinade
For pouring: for 1 liter of water - 500-700 ml of 9% vinegar, 1 kg of honey, 5-6 tbsp. l. vegetable oil Wash ripe, fleshy sweet peppers, place in boiling water for 3-4 minutes and cool in cold water. Then sn
6: “Appetitka” with sweet or hot pepper
3 kg of sweet round (rotunda, gogoshary) or sweet hot peppers, 5 kg of ripe tomatoes, 250 g of sugar, 200 g of salt, 500 ml of vegetable oil Wash the pepper pods, cut off the “tails”, leave
7.
Bell pepper for the winter
3.5 kg sweet pepper, 1 cup sugar, 1 cup apple cider vinegar, 1 glass olive oil(can be replaced with sunflower), 1 tbsp salt.
Cut the pepper into strips, place in a bowl, add sugar, salt, vinegar and oil. Shake lightly with your hands and place in clean, treated jars. Sterilize from the moment of boiling for 15 minutes, twist.
Makes 7 cans of 700g each. Delicious!
8.
Peppers stuffed with vegetables
1 kg of peppers, 700 g of tomatoes, 250 g of onions, 300 g of carrots, 30 g of parsley root, 10 g of parsley, 1 glass of vegetable oil, 20 g of salt, 1-2 tbsp. vinegar, 5 peas of allspice.
Wash the pepper, remove the seeds and stems. Cut the onion into rings and fry in oil until golden brown. Peel the carrots and parsley root, cut into strips and simmer in oil until half cooked.
Rub the tomatoes (removing the skin) through a sieve, bring the mixture to a boil, then cook for 15 minutes, add salt, sugar, vinegar, pepper and cook for another 10 minutes. Finely chop the greens. Mix the vegetables prepared for minced meat, add salt and fill the peppers with them.
Place in sterile liter jars. Fill the jars with hot tomato mixture with seasonings and sterilize in boiling water (liter jars - 60 minutes).
9.
Canned bell peppers
A glass of water, a glass of sugar, a glass of vinegar, a tablespoon of salt, a tablespoon of honey, garlic, allspice.
Preparation: Mix everything and boil. Next, pepper is chopped into the boiling mass. Add a few cloves of garlic and allspice. Boil while stirring for about 20 minutes. Then pour into sterile jars and close.
Second way: For 1 jar: 1 - 2 heads of garlic, 1 teaspoon of sugar, 1/3 teaspoon of citric acid.
Peel the washed fleshy pepper from the stalk, remove the membranes, grains, rinse, chop into rings, place in liter jars, sprinkle with peeled garlic cloves, pour in hot brine at the rate of 1 tablespoon of salt per 1 liter of water so that 1 - 2 can be poured on top tablespoons of vegetable oil, close with a sterile lid, roll up, place in a saucepan with hot water, sterilize for 7 - 10 minutes, remove, turn the jars upside down, let cool.
10.
Pickled bell pepper
Wash the pepper and dry it. The tails can be cut off and the seeds removed, or you can leave them - whole peppers will be more beautiful when cooked. Whole pepper it is necessary to pierce in several places. Boil the peppers in hot brine for 10-15 minutes until the fruits become soft and change color. Remove with a slotted spoon and immediately place tightly in prepared jars. Pour boiling brine and seal hot.
Water - 1 l, vinegar - 200 g, vegetable oil - 200 g, sugar - 1 tablespoon, salt - 2 tablespoons, celery, garlic. Instead of water and vinegar, you can use the same amount of tomato juice
11.
Peppers with apples in marinade
For filling:
– water – 1 l
- sugar - 2 tbsp.
- salt - 1 tbsp.
— 6% vinegar — 300 g
— ground cinnamon- 1 tsp.
Select yellow or red peppers and uncolored varieties of apples. The peppers are washed, peeled, cut into halves, blanched in boiling water for 2-3 minutes and cooled. The apples are cut into 4 slices, removing the seed capsule, blanched for 1-2 minutes and cooled. Place peppers and apples in jars, alternating in layers, then fill them with marinade and sterilize the jars at 90C: half-liter jars - 20 minutes; liter 25 minutes.
12.
Bell pepper with garlic
Bell pepper – 2100 g
horseradish (leaves) – 6-9 g
dill - 10-12 g
parsley (greens) - 6-9 g
red capsicum - 2-3 pcs.
bay leaf - 3-6 pcs.
garlic - 5-6 cloves
sugar - 30 g
salt - 30 g
vinegar - 120-140 g
water - 1300-1500 g
Select large, fleshy whole pods. Having cut out the stalks with seeds, rinse the pepper in running water, blanch for 2-3 minutes in boiling water, rinse cold water and place tightly together with the spices in jars. Pour hot marinade filling, cover with lids and pasteurize at 90°C jars with a capacity of 0.5 l - 20 minutes, 1 l - 25 minutes, Zl - 35 minutes. Seal and place on lids.
13.
Hungarian salted pepper with cauliflower
Sweet pepper – 1 kg
parsley and celery roots - 150 g each
cauliflower – 150 g
garlic - 3-4 cloves
for filling:
water - 1 l
table vinegar - 0.8-1 l
salt, sugar - 1-2 tbsp each
bay leaf - 1-2 pcs
Wash the pepper, remove seeds and cut it lengthwise into pieces. Chop the cabbage and roots too. Place the prepared vegetables in a large bowl, alternating them, with the garlic lying on the bottom and on top. Sprinkle everything with salt and black pepper, compact so that the vegetables release their juice, pour in the hot marinade and leave for 12-15 hours. Drain the filling, boil twice, pouring and draining the marinade. Last time sterilize for 15-20 minutes.
14.
Bell peppers and tomatoes in sweet and sour marinade
For a 1-liter jar: 5-6 pcs. tomatoes, 1 tbsp. spoon of sugar, 8-10 pods of red bell pepper, 1 tbsp. spoon of salt, ½ cup of vinegar, ¾ cup of water, 2 cloves of garlic, 6-7 pods of sweet red pepper, 2 sprigs of dill, 6 grains of peppercorns.
Select red bell peppers, rinse well, cut into 4 parts, remove core and seeds. Wash the tomatoes well and cut into 4 parts. Liter jars rinse, boil, remove from water, place on board. Place 2 branches in the bottom of the jar fresh dill, half a leaf of horseradish, 2 leaves of celery, 2 leaves of parsley, a clove of garlic, a pod of pepper, place prepared bell peppers and red tomatoes tightly on the spices, then the same amount of spices, peppers and tomatoes again on the spices.
Pour vegetables and spices sweet and sour marinade, which is prepared like this: in enamel pan pour in 600 g of water, add one glass of vinegar, 2 tablespoons of salt and 2 tablespoons of sugar, half a leaf of horseradish, a sprig of dill, half a leaf of celery, a clove of garlic and half a pod of red pepper. Boil everything for 10 minutes. Then strain the marinade through cheesecloth, pour it over the vegetables, cover with a lid, place in a saucepan and boil again for 15 minutes. After this, remove the jars from the water, roll up the metal lid by hand, and fill the wooden stopper with resin.
15.
Pepper with dill, garlic and parsley
1.3 kg. sweet pepper (bell pepper)
dill, parsley, garlic to taste;
Brine:
1.5 liters of water,
1 glass of vinegar,
1 cup of sugar,
2 tbsp. level spoons of salt,
5-7 tbsp. spoons of sunflower oil.
Boil the brine, add the peppers, cut into slices (4 - 6 from one pepper), cook for 7-8 minutes, put into jars (pre-rinse the jars, pour over boiling water and dry, sterilize the lids) and close.
About how juicy and delicious vegetable We most often think about when we want to make a salad? Isn’t it something we begin to think about when planning preparations for the winter immediately after, but in all sorts of forms? I'm pretty sure most of us will immediately think of bell peppers. How much delicious dishes You can cook with it, but not at all fewer ways prepare bell peppers for the winter. Best Recipes You can collect for a long time from relatives, friends, acquaintances and the Internet, but I will make my own small collection of recipes for you. The same ones that are the best and most delicious recipes for me.
Today we will preserve bell peppers for the winter in several proven and very tasty ways.
Pickled bell peppers for the winter - step-by-step preparation recipe
People have different tastes, but I'm sure many of you can agree with me that pickling is one of the most delicious views preservation of vegetables. Marinades are usually so aromatic and piquant, with light sourness and spices, garlic, herbs. Real jam. Well, I have a soft spot for them. For this reason, I most often marinate 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 ourselves.
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.
Fleshy red and yellow pepper. Peppers that are too thin-walled will not be as tasty. Fruits can be taken of any size, since it is still most convenient to cut them to put them in jars. This way the capacity of each jar of pickled pepper will be maximum.
Preparation:
1. Wash the peppers. Remove the stalk 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 three parts, depending on how large the pepper is.
3. B 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. Place 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 become completely cooked. Pickled peppers are very good with a little crunch.
5. Prepare jars for canning. Cans with a volume 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 pan of water, hold them over steam, or put them in the microwave with water and let them boil.
To make bell peppers aromatic and slightly piquant for the winter, we place our “spices” at the bottom of sterilized jars. Place 3-4 cloves of garlic in each, cutting each in half, 1-2 sprigs of parsley, 2 bay leaves, 5 peppercorns and 1-2 cloves.
6. Now put the hot, freshly boiled pepper into the jars. Do this as tightly as possible and don't be afraid to scrunch or fold the pepper pieces. When you have laid out all the peppers, pour the marinade from the pan all the way to the edge of the jar. The pepper will continue to marinate in it.
7. Screw on the lids of the jars or roll them up with a machine. 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 be a great addition to your winter diet with vegetables. It will make an excellent side dish or even an appetizer for the holiday table.
It is best to store it in a cool place, such as a cellar or refrigerator.
Bell pepper for the winter in honey sauce - recipe with photo
Bell pepper for the winter with honey is very simple, but at the same time delicious recipe. The peppers turn out sweetish, crispy with sourness. Very unusual because the honey will add its own unique flavor. In my opinion, honey goes very well with bell peppers; it simultaneously complements its sweetness and sets off the flavor nicely. Any spices with a strong taste are not added to this marinade, which leaves the honey the opportunity to reveal its taste and the taste of pepper. The recipe is very suitable for a variety of winter preparations.
For canning, I most often recommend taking jars that are not too large in volume, especially if your family is not too large and open jar with pepper you will have to sit in the refrigerator for a long time. Why risk your health once again, and feel sorry for the food. Agree, if you want more, you can always open two small jars. But it is impossible to preserve a large one back.
Also, when you cook something for the first time, make small quantities to experiment. After all, what one person 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.
To prepare 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.
Preparation:
1. Wash the bell pepper and cut it into two parts. Remove the core along with the stalk. 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, you can even use 4. The main thing is to make pieces that 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 long due to large quantity air. It's best to prepare the remaining peppers differently, such as making a fresh salad out of them.
4. Now boil the kettle and pour boiling water over the peppers in the jars. Fill the jars to the very brim, cover them with sterilized lids and leave them like that for 10 minutes.
5. Now it's time to prepare the marinade. Take a small saucepan or ladle. Pour honey into the bottom, add salt, peppercorns and coriander seeds. Please note that sugar is not added, it is replaced by honey.
6. Drain hot water from the jars of peppers directly into this saucepan, from this broth we will prepare the marinade.
7. Bring the marinade to a boil and pour it back over the peppers in the jars.
8. After this, screw the lids 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 jars must cool before they can be stored.
This very tender and spicy marinated appetizer will definitely delight you on a long winter evening with its summer taste. Enjoy yourself and treat your loved ones.
Marinated bell peppers in oil, 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. The pepper turns out so aromatic and tasty that you won’t be able to pull it off by the ears.
The recipe is not at all complicated, and adding a lot of herbs and garlic only makes bell peppers tastier for the winter.
Bell pepper in tomato sauce
If we are looking for all kinds delicious options When preparing bell peppers for the winter, it’s simply a shame not to remember how wonderfully the flavors of peppers and tomatoes combine. Everyone’s favorite lecho is just from this category. But, if you want to cook not lecho, to which a wide variety of other vegetables are often added, but simply sweet pepper in tomato juice, then this recipe is just right.
IN tomato sauce we will close large pieces pepper, which will be our spicy winter snack.
To prepare bell pepper in tomato you will need:
- bell pepper - 5 kg,
- unsalted tomato juice - 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).
Preparation:
1. Wash the bell pepper with cold water and remove the seeds and tail. Then, cut into large pieces. Half or quarter a pepper, depending on the size of the vegetable.
2. Pour the tomato juice into a large saucepan. Choose a container that will eventually fit all the bell peppers.
Add sugar, salt, spices and vinegar to tomato juice. This will be ours tomato marinade. You can buy store-bought juice, or you can make it yourself from fresh tomatoes.
3. When the tomato juice boils, add vegetable oil to it, and then add all the bell peppers. Stir well and cook, stirring, for 15 minutes.
4. Place the hot, freshly boiled pepper in tomato juice very tightly into pre-sterilized jars. Fill with juice to the very edge and screw on the lids. The lids must also be sterile.
After this, turn the jars over and make sure the lids are not leaking. In this upside-down form, place the jars on the table and wrap them in a terry towel. Let them cool, after which you can remove the bell peppers and store them in a cool place for the winter.
It will be ready in a few weeks. Bon appetit!
Roasted bell peppers for the winter
You might think that we haven’t tried to do anything with pepper yet 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 simply need to close at least one jar for a tasty variety.
You know that when fried, the taste of pepper changes a little, and we will try to preserve it for the winter. And believe me, we will succeed, because the recipe is extremely simple to prepare. Even, probably, easier than standard marinating.
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 delicious preparation It won't make things worse.
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 heaped tablespoon,
- vegetable oil for frying.
Preparation:
1. Wash young small peppers. There is no need to clean it, because we would 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 crust. Don't forget to turn them over so they are browned on all sides. By the way, the oil will splash and shoot a lot, so cover with a lid or a special screen against oil splashes.
3. Sterilize the jar (or jars) with lids. Place the fried peppers in the prepared jar in layers, interspersed 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 one three-liter jar. If you are canning in several jars, then divide the amount of salt and sugar (and later vinegar) by the number of jars that you have filled with pepper.
5. Now boil a kettle or pan of water. Fill the jar two-thirds full with boiling water, pour vinegar into the water, and then top up.
Salt, sugar and vinegar will mix themselves right in the jar and be evenly distributed over all the peppers. Especially after the time until the jar is stored until winter. Don't worry about this, this is a proven method.
6. Now you need to turn the jar over and wrap it in warm clothes in the standard way so that it cools slowly.
Here we have our simple method of preparing fried bell peppers for the winter. Try and enjoy cold winter.
Bell peppers stuffed with cabbage for the winter - video recipe
For this recipe you will need to prepare classic marinade, and leave the peppers whole so that each one can be stuffed with finely shredded cabbage and carrots. This is where you will have to calculate everything well, because if you take large bell peppers and containers, you will have to look for the appropriate one.
But I believe that you, like me, will succeed. Look detailed recipe and experiment in your kitchen.
Why do housewives like it? pickle peppers for the winter? The answer is very simple - this is the simplest and delicious snack for the winter: for lunch and dinner, for festive table and every day, to fried potatoes, stewed meat or strong drinks.
The cost of the preparation is minimal, the hassle of preparing the products will not take much time, and the rolls can be stored for 1-2 years and at any time you have a snack ready for the table. - one of the most popular ways to prepare vegetables.
Recipe for pickled peppers for the winter
So that you can easily cope with any recipe presented, how to prepare pickled peppers for the winter, photo step by step process We have prepared preparations for you.
Carefully follow the cooking steps and make homemade preparations for the whole family.
You can find many modifications, but there are classic version, which you should familiarize yourself with first. There are no extra ingredients or additional “zest” here, only the simplest and most affordable products that every Russian family can afford.
Table vinegar - 1 glass
Vegetable oil - 1 glass
Sugar - 200 g
Coarse salt - 2 tbsp.
Sweet, black peas - 6 pcs.
Cloves - 2 pcs.
Lavrushka - 2 pcs.
Bulgarian sweet - 4 kg
The indicated amount of products is enough to prepare five liter jars for the winter. As you can see, this recipe is very simple: there is no additional ingredients, only pepper and marinade. But you can supplement the preparation with other vegetables, for example, onions, garlic, carrots, and add aromatic herbs to taste. If desired, you can put just a piece of chili in each jar to add some spice to our preparation.
The recipe itself will consist of three stages: prepare the peppers, cook the marinade, seal the preserves in jars. Let's start, of course, with preparing the main ingredient: the pods should be thoroughly washed, the tops should be cut off and the seed box should be removed, and the cavity of the pods should also be additionally rinsed so that there are no seeds left inside.
You can can the whole pod, and some housewives don’t even clean it, dipping it whole into the marinade. But in this recipe we will cut each pod into four parts (cut larger ones into 6-8 parts so that the slices fit into the jar).
Now you can start the marinade: all the ingredients indicated in the recipe, except table vinegar, should be mixed in a large saucepan. Turn off the heat and cook for 5 minutes until the salt dissolves and the spices release their aroma. Vinegar is added to the marinade at the very end.
Then, in portions, blanch the vegetable slices in boiling water (not in the marinade) for 2 minutes. After this, the slices are placed in the marinade for 5 minutes, while the marinade should simmer slightly over low heat.
After cooking, the softened slices can be placed in prepared clean glass jars. Pour the prepared marinade into each jar up to the hanger so that it covers the vegetables. All that remains is to seal the jars with iron lids, and the pickled peppers are ready.
If you decide pickle peppers for the winter, recipes choose different ones to try the pickled product and decide which option your family likes best. You can store pickled peppers for more than one year, but be sure to put the preserved food in a dark place away from direct sunlight.
Pickled peppers for the winter: photo
Baked pickled peppers for the winter- this is not just a tasty snack, but also a ready-made ingredient for winter salads, which you can even serve on a holiday table.
The main difference between this recipe is not even that we will first bake the vegetables in the oven, but that instead of table vinegar we will use natural lemon juice. Lemon will give the necessary acid to our marinade, but at the same time the pepper will retain its natural taste.
Another one distinguishing feature This recipe - we do not add water to the marinade, but use only the juice of our vegetables. We can say that we will close the conservation in own juice, which everyone likes so much - both children and adults.
This preparation can be used to prepare delicious sandwiches, salads with arugula or bruschetta with feta cheese. In winter you can diversify home menu any delicious salads with baked peppers.
If you wish, you can add a mixture of Provençal aromatic herbs, a few cloves of garlic and even a piece of chili to the vegetables, but we will leave the aroma of our preservation pure, without any additives.
Bell pepper - 1500 g
Olive oil - 75 ml
Lemon juice - 50 ml
Salt - 1 tsp.
Granulated sugar - 1 tsp.
Black peppercorns - 10 pcs.
To pickled bell peppers for the winter It turned out delicious, be sure to choose large, fleshy pods. They must be thoroughly washed and dried with a towel, then placed on a baking sheet and placed in the oven, where the pods should be cooked. If you set the oven temperature at 220 degrees, then bake the vegetables for at least half an hour. It doesn’t matter if their skin turns a little black, it won’t spoil the finished snack.
After removing the pan from the oven, let the vegetables cool while you still have time to sterilize the jars. If you add herbs and garlic, then this time can be spent preparing additional ingredients: peel the garlic and finely chop it, rinse and dry the greens.
Pickled bell peppers for the winter
Baked pods should be carefully peeled (after heat treatment it can be easily removed), you also need to remove the seed part. During the processing of vegetables, they will release juice, which should not be “lost”; it must be collected in a bowl, because then it will become the basis for the marinade.
All that remains is to cut the baked vegetable into arbitrary pieces (squares or strips) and place it in clean jars. Now you can start preparing the marinade.
Pour oil and lemon juice into the juice, add a teaspoon of sugar and salt, and then mix all the ingredients thoroughly so that the grains dissolve in the marinade. Then it must be poured into jars and their necks covered with iron lids.
At the next stage, we will have sterilization, which will ensure preservation in its own juice. long-term storage. Each half-liter jar should be sterilized within 15 minutes, after which the jar can be sealed iron lid. But it is better to store such preparations in a cool place: in the cellar or in the refrigerator.
You can also prepare it deliciously by first frying the whole pods over high heat and then simmering them under the lid for a couple of minutes.
Marinate hot peppers for the winter
You probably won’t be able to tell in which country they invented it. pickle hot peppers for the winter, but this recipe is widely known and widespread in Eastern European countries. You can find jars of such preservation on the market in Bulgaria and Moldova, and today even Russian housewives know how to prepare this savory snack, which will definitely come in handy for a festive feast.
You can take any one as a basis. recipe for classic pickled peppers, but you definitely need to supplement it with garlic, and in our case we will also add more celery stalks. But to prepare hot pepper easier and faster, since the pods do not need to be cleared of seeds. But be sure to thoroughly rinse the vegetables at the very beginning of cooking, leaving no microparticles of contaminants on the skin.
Table vinegar - 180 ml
Sugar - 1 glass
Oil - 1 glass
Salt - 2 tbsp.
Ground black pepper - 3 tsp.
Hot pepper - 3 kg
Garlic - 2 heads
Celery (stems) - 500 g
To know exactly how much to add a particular ingredient, you should know that in in this case The measurement unit was a glass with a capacity of 250 ml.
Hot peppers, pickled for the winter, it is most convenient to preserve in small containers - half a liter, for example. Therefore, you need to prepare in advance glass containers, wash it and sterilize it, and also sterilize new iron lids.
After you have thoroughly washed the pods, they should be dried with clean kitchen towel and leave in a colander for a while. Each pod must be pricked 2-3 times in different places with an awl or a large needle so that the marinade can penetrate inside. Peel the garlic and cut the celery into slices - about 1.5 cm long. it turns out very aromatic, and celery fits perfectly into this “hot” company.
For the marinade, mix water with sugar and salt, add vinegar and oil, add ground pepper. Bring the marinade to a boil over the heat, and then add vegetables to the boiling marinade in portions.
They need to be blanched for only 5 minutes in boiling water. Not only slices of pepper are blanched in a boiling marinade, but also cloves of garlic and pieces of celery stalks. Z
Then all the vegetables should be put into jars and poured with hot marinade. Hot peppers, pickled for the winter, you do not need to undergo additional sterilization, and the marinade will ensure reliable preservation of the product, but it is still not recommended to store such preparations for more than two years.
In this recipe we marinate hot peppers for the winter whole, but you can choose another option: cut thin pods into rings and marinate, alternating layers with onion and garlic. This snack has no equal!
