Recipes for pickling bell peppers. Pickled bell peppers for the winter: delicious recipes. Video recipe: Pickled bell peppers for the winter

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 sweet peppers 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 for sweet and sour pickled sweet peppers in a vinegar marinade.

TIME: 1 hour 10 min.

Easy

Servings: 6

Ingredients for seaming

• sweet bell pepper – 1.5 kg,
• water – 300 ml,
• vegetable oil – 1 cup,
• sugar – 0.5 cups,
• garlic – 5 cloves,
• vinegar – 200 ml,
• bay leaf – 3 pcs.,
• salt – 1 tbsp;
• peppercorns – 8-10 pcs.

Preparation

You can marinate both bell peppers of the same variety and different varieties in one jar. 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.

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 not just throw pieces of the vegetable into jars, but arrange them in colored layers) you will get a preserved food that will not be embarrassing to display on the most luxurious holiday 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.

Hello, my dear readers! Before you have time to enjoy the warm summer, winter comes. This means that fall is the time to stock up on delicious preparations. What are they made of? Even a couple of jars. Let's see what happens :) And today I’ll share how to pickle bell peppers. This is a very tasty, juicy and bright appetizer. And today I will share with you 6 original recipes.

The energy value of bell pepper is 29 kcal per 100 g of product. Here the leading position is in carbohydrates - 6.7 grams. This product contains 0.8 g of protein and 0.4 g of fat.

Bell pepper has a high content of . By eating 100 grams, you will fill your daily requirement of ascorbic acid. In addition, there is a small amount of , and . There is also manganese, magnesium, copper, potassium and other vital elements.

This product is recommended to be included in the menu for those who suffer from insomnia and depression. It is also useful for gastrointestinal problems. In addition, consumption of bell pepper helps reduce cholesterol and serves as a prevention of thrombosis and atherosclerosis. So, eat it for your health :)

Instant Pot Recipe with Garlic and Parsley

This recipe has an advantage - when implementing it, you can even use spoiled fleshy peppers. To do this, you just need to cut off the damaged area of ​​the product and use the rest. The set of products proposed in the recipe will yield 10 700-gram jars. To prepare this appetizer, you will need:

• 5 kg of bell pepper;
• 300 g sugar;
• 2 garlic heads;
• 1.5 cups refined vegetable oil;
• 4 glasses of water;
• 2 tbsp. heaped spoons of coarse salt;
• parsley with dill;
• 5 teaspoons of vinegar essence.

Prepare the marinade by mixing water with salt, butter and sugar. Bring the composition to a boil and immerse a sieve with chopped pepper into large pieces into it. Blanch for 1-2 minutes: do not cook longer, otherwise the vegetables will turn into sourdough.

Place 1-2 cloves of garlic on the bottom of sterilized jars (cut each of them into two parts). We also place a couple of sprigs of greenery there. Place blanched peppers on top and pour in the hot marinade in which they were cooked. Next, add 0.5 teaspoons of vinegar essence to each jar. Then we seal the jars, turn them over and wrap them up. And after a day you can move the preservation to the closet.

How to pickle whole bell peppers for the winter

This preparation is incredibly easy to prepare. Prepare the following foods in advance:

• 200 g sugar;
• 3 liters of tomato juice;
• half a glass of vegetable oil;
• 3 tbsp. spoons of coarse salt;
• 80 ml table 9% vinegar;
• 6 kg of sweet pepper.

We enrich the tomato sauce with sugar, vinegar, salt and oil. And put the pan with this mixture on the fire. Meanwhile, remove stems and seeds from the pepper. Next, we wash it and prick each fruit in several places with a fork. Then add half of the prepared peppers to the boiling tomato marinade.

You need to cook for about 10 minutes. Although I still advise you to focus on the appearance of the product. The fruits should not be hard or too soft. Next, move the peppers into sterile jars - try to pack them tightly.

And pour tomato marinade on top of the pepper. Dip the second batch of pepper into the remaining marinade and cook it. While it is cooking, we can the first batch of the product. Next, turn the jars over, wrap them and leave until they cool completely. Then we do the same with the second batch of pepper.

To make the process easier, I recommend. Will save you a lot of time!

Marinate red peppers in oil with garlic and herbs

This is one of the most delicious snacks you will ever eat. Yes, what am I telling you - cook it yourself and taste it. And here is her recipe:

• 5 kg bell pepper;
• 200 g garlic;
• a bunch of parsley;
• a bunch of leaf celery;
• 6 bay leaves;
• 0.5 l vegetable oil;
• 0.5 liters of grape or apple cider vinegar;
• 9-10 tbsp. spoons (with a good slide) of granulated sugar;
• 1000 ml water;
• 4 tbsp. spoons (with a small slide) of salt;
• 20-25 peas of black + allspice.

We clean the pepper from tails and seeds, cut each fruit into halves. Next, we wash the pieces and prepare them for stuffing. Afterwards, we separate the garlic heads into cloves, fill the cloves with cold water and leave for half an hour. Thanks to this procedure, garlic is easier and faster to peel. Leave the small peeled slices as is, but cut the larger ones into 2-3 pieces. Coarsely chop the greens with a knife in 4-5 cm increments.

Let's start preparing the marinade. Pour vinegar into a wide bowl and add oil. We enrich the composition with bay leaf and pepper. Next, add sugar, salt and water. Mix everything and put the container on the fire.

Bring the mixture to a boil, then reduce the heat to medium and submerge the pepper. We spread it in one layer and cover the dish with a lid. Blanch for 2-3 minutes. Cook until soft, but do not overcook. After that, put the first batch of peppers in jars and immerse the second batch to cook, etc.

First place garlic cloves, parsley and celery (leaves and stem) in the bottom of each jar. Then add 3-4 blanched peppers, then again the greens with garlic. And so on until you reach the top. The top layer will be garlic and herbs. During the laying process, gently compact the vegetables and herbs, but without fanaticism!

Afterwards, we catch the pepper from the marinade and distribute it among the jars. Throw away the bay leaves and pour the brine into jars. Sterilize the jars for 15 minutes and preserve.

Here is a video recipe for pickling sweet red and yellow peppers. It turns out to be a very colorful piece!

Preparing pickled sweet peppers without sterilization

Believe me, when you prepare stuffed peppers from this preparation in winter, your family will be amazed. They will definitely be sure that you used a fresh product, but not a canned one. This is the best option for preparing peppers for stuffing for the winter.

It’s very quick and easy to prepare: wash the fruits and remove the seeds and stalks. Remember that for a 3-liter bottle you will need to prepare approximately 20 peppercorns. For the same volume you need to take 2 liters of water. Yes, you need to salt the water so that it tastes a little salty. Next, salted water must be put on fire. As soon as the liquid boils, immerse the pepper in it. Recommended cooking time is 5 minutes.

Afterwards we place the blanks in a clean jar, scalded with boiling water. Pour the boiling water in which the pepper was cooked on top. Next, cover the container with a metal lid and tighten it with a seaming wrench. Then we turn the preserved food upside down, wrap it up and leave it until it cools.

And in order not to miss anything and do everything correctly, I advise you to watch the video recipe. He will definitely inspire you to prepare this preserve.

Peppers cooked in honey-vinegar marinade

True gourmets will appreciate the sourish-sweet taste of this dish. For it you need to take:

• 3 kg of sweet pepper;
• 100 ml vegetable oil;
• 4 tbsp. spoons of honey;
• 1000 ml water;
• 2 tbsp. spoons of granulated sugar + salt;
• 70 ml table 9% vinegar.

Cut the peppers, washed and wiped with a paper kitchen towel, into 2 parts. Remove the core and stalk, and then cut each half into 6 equal parts.

We switch to preparing the marinade. Pour water into a saucepan, add salt, honey and sugar. Mix everything thoroughly, add oil and bring the mixture to a boil. Next, immerse the pepper pieces in the brine. After the liquid boils, note the time - cook for no more than 5 minutes. Remember to stir the peppers periodically to ensure even cooking.

At the last stage, add vinegar and mix everything thoroughly again. We transfer the workpiece into sterile jars and fill it with honey-vinegar marinade. Next, cover the jars with metal lids and tighten them with a seaming wrench. Well, after that everything is according to the template - we turn it over, insulate it and wait for the workpiece to cool completely.

Super fast version with onions

Preparing such a snack does not require any special skills. For it you will need:

• 4 things. sweet peppers;
• a small bunch of greens (cilantro + dill + parsley);
• 2 tbsp. spoons of olive oil;
• 2 onions;
• 5 garlic cloves;
• salt + crushed black pepper (to taste);
• 0.5 teaspoons of granulated sugar;
• 1.5 tbsp. spoon of grape vinegar.

I recommend using long peppers for this appetizer (this is the “kapi” variety). Wash it and dry it with a kitchen paper towel. Then remove the tails with seeds, but do it very carefully - do not damage the pepper.

Afterwards, grease the vegetables with oil and bake them in a microwave oven. If you don’t have the opportunity to bake, it doesn’t matter. Pour oil into a frying pan and fry the pepper on all sides over high heat. Then cover the frying pan with a lid, reduce the heat and simmer the vegetables for another 5 minutes.

While the pepper is baking or fried, make the filling for it. Cut the peeled onion into thin half rings and place in a bowl. Salt, pepper and sugar. Mix everything thoroughly and leave for 10 minutes. During this time, the salt and sugar crystals will dissolve. Next, pour vinegar (1 tablespoon) on the onion and leave for an hour. And then we squeeze it out to remove any remaining acid. By the way, it’s possible in approximately this way.

We cut the washed greens with a knife into not too small pieces. Cut peeled garlic cloves (4 pcs.) into thin slices. Mix onions with herbs and garlic. Next, we peel the baked pepper from the outer skin and stuff it.

Prepare the dressing - mix the remaining vinegar with oil (1 tablespoon). Season the mixture and add a clove of garlic crushed in a garlic press and a little herbs. Pour this filling over the stuffed peppers and leave them in the cold for a couple of hours. And then we sharpen both cheeks.

Additional Tricks

Try to use meaty varieties of bell peppers for pickling. The color doesn’t matter – different shades look even more beautiful. Yes, and try to use milk-ripe vegetables - they are more tender.

You can marinate either whole fruits or cut into pieces. It is better to preserve such a snack in small jars. However, if you pickle delicious peppers for stuffing for the winter, you can also preserve them in 3-liter bottles.

Sweet peppers go well with zucchini, tomatoes, cabbage, zucchini and other vegetables. Therefore, you can stuff it before marinating. As for spices, he has his own favorites - oregano, bay leaf, garlic and tarragon. In general, feel free to add these spices. Don't be afraid to be a chemist in the kitchen :)

Now you know how to marinate peppers in oil with garlic and herbs. And we got acquainted with other delicious options for preparing snacks. Share these recipes with your friends by sending them a link to the article. And don't forget about updates. And that’s all for today – see you again, my dears!

Bell pepper is a versatile vegetable that is not only used for preparing all kinds of preparations in combination with other vegetables, but has also proven itself to be an independent product that makes very tasty and healthy snacks. One of the most popular ways to preserve bell peppers is to pickle them. We bring to your attention five quick and easy recipes that will help you prepare delicious pickled peppers for every taste.

Marinated peppers with honey “Summer Miracle”

Pepper varieties with dense, fleshy walls are best suited for this recipe. If you take fruits of different colors, the snack will turn out not only tasty, but also very beautiful.

To prepare a marinade for 5 kg of seeded pepper, we will need:

• water – 1.4 l;
• acetic acid (6%) – 0.4 l.;
• sugar – 200 gr.;
• vegetable oil – 200 gr.;
• honey – 50 gr.;
• salt – 40 gr.

Preparation

Cut the peeled peppers into large slices. Mix all other ingredients in a large container, wait until it boils and add pepper pieces to the marinade. After 5 minutes, remove the peppers using a slotted spoon and place them in prepared jars, add the remaining brine, seal with lids and wrap well. After the cans have cooled, you can store the snack both in the cellar and at room temperature.

Pickled peppers with apples

The original combination of juicy, meaty pieces of bell pepper with the piquant sourness of apples and spicy cinnamon will certainly appeal to lovers of light sweet and sour snacks.

For 5 liters of finished product you will need:

• 4 kg of seeded pepper;
• 1 kg of ripe apples of any variety;
• 30 gr. cinnamon powder (10 grams for marinade and 20 rubles added to vegetables);
• 1 liter of water;
• 40 gr. Sahara;
• 20 gr. salt;
• 200 gr. natural apple cider vinegar.

Preparation

Cut the peeled pepper into 2 parts, put the halves in boiling water for 2 minutes, then cool. Cut the apples into quarters, remove the seeds, boil them in boiling water for a couple of minutes, and cool. Place pepper halves and apple slices in prepared jars in layers, lightly sprinkling the apple layer with cinnamon powder.

Boil water, add salt and sugar to it, pour in apple cider vinegar. Fill jars of peppers with marinade, cover loosely with lids and boil in a water bath for 20 minutes, then seal and leave upside down until cool.

On topic: what else can you prepare from sweet bell peppers for the winter? Only preparations for your recipe book!

Fried peppers in marinade for the winter (recipe for a slow cooker)

Tasty and aromatic slices of fried pepper can be used as an independent snack or as a side dish for meat dishes.

To prepare a liter jar of pepper you need to take:

• 10 small peppers;
• 3 cloves of garlic;
• 40 gr. Sahara;
• 20 gr. salt;
• glass (50 g) 9% acetic acid;
• a glass (50 g) of sunflower oil.

Preparation

Peel the peppers from seeds, place them whole in a slow cooker, add oil and cook in frying mode for about 10 minutes so that the fruits are well browned on each side. Grind the garlic using a press or blender, mix with vinegar, sugar and salt.

Place the hot peppers as tightly as possible in a jar, add the marinade of vinegar and garlic, and pour the oil remaining in the multicooker on top. Seal the jar and put it in a warm place until it cools down. Store the snack in the refrigerator.

Pepper in tomato marinade

The classic combination of tomatoes and bell peppers is familiar to everyone from early childhood. The sour-sweet taste of apples and the spiciness of garlic gives this recipe a special originality.

Sweet red peppers are best for preparing snacks.

For 1 kg. fruits you will need:

• 0.8 kg of strong juicy tomatoes;
• 0.5 kg of green apples of sour varieties;
• 0.5 kg of onion;
• head of garlic;
• 0.2 l sunflower oil;
• 40 gr. salt;
• 100 gr. Sahara;
• 50 ml acetic acid.

Preparation

Chop the tomatoes and apples large enough and pass through a blender or meat grinder along with cloves of garlic. Chop the onion as thinly as possible. Add the onion to the resulting sauce, add salt, butter and sugar, mix everything.

Place the container with the sauce on the fire, wait for the first signs of boiling and simmer from this point on for about half an hour. Meanwhile, peel the peppers and cut them in half or quarters. Pour the pepper into the marinade and boil for about 15 minutes, add acetic acid and remove from the stove. Pour the resulting snack into prepared jars and seal.

Classic long-life pickled peppers

The simplest and most popular recipe for preparing bell peppers. Pepper prepared in this way tolerates storage well in apartment conditions; the jars do not explode or become cloudy.

To prepare marinade for 3 liter jars you will need:

• 1.5 l. water;
• 250 gr. Sahara;
• 0.2 l. apple cider vinegar;
• 50 gr. salt;
• head of garlic;
• 100 ml sunflower oil.

Peel the ripe multi-colored bell peppers from seeds and chop into strips, peel the garlic and separate into slices.

To make the marinade, dissolve salt and sugar in boiling water, add acetic acid and oil. Place the pepper slices in the marinade and simmer for exactly 7 minutes. Place the finished pepper tightly in sterile jars, add two whole cloves of garlic to each and top with marinade. Roll up the jars and send them to cool in a warm place.

Pickled bell peppers for the winter are an excellent option for those who are partial to this vegetable. It not only retains most of its taste qualities, as well as beneficial properties, but also acquires new tones and shades of taste, depending on the type of marinade, as well as the method of preparation. In preparations, bell pepper acts not only as the main ingredient, but also as a component in salads.

The benefits of bell pepper for the body

Why are pickled bell peppers so popular for the winter? This can probably be partially explained by the beneficial properties of this vegetable. It’s hard to believe, but peppers surpass citrus fruits and black currants in the amount of vitamin C. Therefore, these fruits are useful to consume during colds.

The specific taste of pepper is explained by the content of substances in it that have a beneficial effect on the functioning of the stomach and intestines. It is also worth noting the vitamin A content. Therefore, pepper can be considered a vegetable for beauty, especially for women. Roasted peppers are also good for your heart. You can find potassium in it, which heart patients cannot live without. It is also worth noting the fact that pepper has a beneficial effect on the beauty and health of hair and nails.

Pickled pepper. Why is he so loved?

Bell peppers, marinated whole or in pieces, are a good preparation for the winter, when they are quite expensive to buy. It can be eaten as a side dish or snack. Also, pieces of this vegetable can become the basis for sauce or complex side dishes.

In most cases, bell peppers pickled for the winter retain their aroma and crunchy texture. However, its taste can take on spicy notes, such as sourness, sweetness, or another sensation of red hot pepper.

For preparations, you need to choose whole, smooth and fleshy fruits. It is best to take red, red or yellow peppers so that the preparation, and subsequently the dishes made from it, become brighter and more beautiful. However, you can also get a tasty and healthy dish from it.

Pickled pepper. Ingredients and preparation of vegetables

In order to prepare pickled bell peppers for the winter, you need:

• five kilograms of pepper, preferably red or yellow;
• seven tablespoons of sugar;
• one and a half tablespoons of salt;
• about thirty black peppercorns;
• one and a half liters of water;
• fifty grams of vinegar 9%;
• For each jar, one bay leaf, a clove of garlic, cloves and a little chili pepper.

This recipe makes six or five quart jars. Before cooking, the pepper is washed, the stem is cut off, and the seeds and membranes are removed. How to pickle bell peppers for the winter using this recipe? You can leave the fruits whole, or you can cut them into large strips.

Preparation of preparations for the winter period

The jars are pre-sterilized. At the bottom of each one they put five peppercorns, cloves, bay leaves, chili peppers, and a clove of garlic.

Pour one and a half liters of water into the pan. Salt and sugar are also sent here. When the mixture boils, add vinegar. You can try the brine, just be careful. Please remember that it is hot. If desired, it can be salted or made sweeter.

Peppers are dipped into the boiling marinade in small batches. They keep him there for six minutes each. After this, the prepared fruit is sent to jars. Try not to crush whole peppers. Then the brine is poured on top of the peppers in the jar. Close with sterile caps.

Pepper in oil. List of ingredients

In order to prepare bell peppers marinated in oil for the winter, you need:

• about a kilogram of pepper;
• a glass of sugar;
• 350 ml water;
• 165 ml vinegar;
• 165 ml odorless vegetable oil;
• a heaped teaspoon of salt.

The pepper is washed, the stalk is removed, and cut into halves. The seeds are also removed from inside. If the fruits are large, then the halves can be divided into two more parts.

Cooking pepper. Step by step recipe

You need to prepare the marinade. To do this, water is poured into a pan and sent to boil. Salt, granulated sugar, and butter are also added here. When the marinade boils, add vinegar. After this, peppers are also placed in boiling water. At the same time, reduce the fire under the pan.

Cook for ten minutes. During this time, the peppers will soften and the marinade will cover them completely. Using a slotted spoon, peppers are sent into sterile jars. After this, the marinade is boiled again, and then the peppers are poured over it. The banks are being rolled up. Marinated Bulgarian is ready. Should be stored in a dark and cool place.

Baked bell peppers for the winter

For this recipe you need to prepare:

• 1 kilogram of pepper;
• one and a half teaspoons of sugar and the same amount of salt;
• 100 ml vegetable oil;
• a head of garlic;
• a bunch of parsley or dill;
• peppercorns, optional;
• 50 ml vinegar.

From this amount of ingredients you get two half-liter jars. But you should remember that pickled bell peppers with garlic and herbs are eaten very quickly. This is explained by the fact that such a dish is more like an independent salad. It is seasoned with vegetable oil and herbs. Spicy garlic adds a piquant flavor.

Cooking peppers with garlic

The peppers are thoroughly washed under running water. Then use a towel to remove moisture from it. Without cleaning or removing the ends, it is sent to a baking sheet covered with foil. Baking time may vary depending on the size of the fruit. On average, it can take from half an hour to sixty minutes. Therefore, it is worth keeping an eye on the skin of peppers. When it shrinks and begins to bake, it's time to remove the product from the oven.

Now the peppers are given a bath: they are sent into a bag and closed tightly. After five minutes in such a bath, the peppers will become limp. Cleaning them won't be difficult. It is better to cut the pepper over a bowl, as it turns out very juicy. Remove the skin, seeds, and stalk. The cut strips are placed on a sieve to allow the pepper to drain. This juice is used for the marinade. Oil is added to it and, thoroughly mixing the aromatic mixture, bring to a boil. Now you can add salt and sugar. When they are completely dissolved, you can pour in vinegar and turn off the stove.

The garlic is peeled and cut into slices. The greens are washed and chopped quite finely. Place some of the pepper in sterile jars, filling it halfway. Now add greens and garlic. Add pepper again and pour marinade over everything.

The finished jars are sterilized for about twenty-five minutes, after which they are closed. First they are allowed to cool upside down, and then put away in the cold. Pickled bell peppers in oil and garlic are eaten as a side dish or used for sauces. This preparation is ready for use a week after preservation.

Peppers for stuffing

Stuffed peppers are a delicious dish that many people enjoy. Some people fill the freezer with preparations, and some people roll these peppers into jars.

Marinated bell peppers for the winter are made whole for stuffed peppers. For this you will need:

• 1 liter of water;
• 70 grams of sugar;
• 8 grams of citric acid;
• 35 grams of salt.

All ingredients are mixed and brought to a boil. The mixture is not particularly aromatic; if desired, you can add some spices, such as bay leaf or cloves. However, it is worth remembering that these peppers will be stuffed in the future. Therefore, you should not overload them.

Now they take the peppers. Carefully separate the stalk, remove the seeds, as well as the partitions. The fruits are placed in boiling water for a couple of minutes. Then immediately rinse with cold water. Now they can be placed in sterile jars. If you act carefully, the fruits can be nested inside each other. If this doesn’t work out, then you shouldn’t crumple them. Pour boiling solution over the peppers and sterilize again.

Bell pepper with honey: sweet recipe

How to pickle bell peppers for the winter so that it is original? Add honey. This recipe will most likely appeal to many as it is quite interesting.

For it you need:

• three kilograms of pepper, preferably sweet, ripened;
• 1.5 liters of water;
• a glass of vegetable oil;
• two tablespoons of salt;
• a glass of liquid honey;
• 125 ml vinegar;
• ten pieces;
• eight carnations.

The pepper is washed and cleared of seeds and membranes. Jars and lids are sterilized. In a saucepan, begin to prepare the marinade for the peppers. To do this, pour water, add honey, vegetable oil, salt, and spices. They give the dish a spicy aroma. The mixture must be brought to a boil. Then the peppers themselves are sent into it. They are kept for three minutes in this marinade. Place the prepared fruits in jars and pour in the remaining marinade.

Jars of prepared pepper also need to be sterilized for about ten to fifteen minutes. Then they can be closed. Such sweet recipes for pickled bell peppers for the winter involve replacing honey with sugar. This is true if a person is allergic to this ingredient.

Instant pickled bell peppers

This recipe is suitable for those who want to enjoy pepper in just a couple of hours. For preparation you will need:

• two kilograms of pepper;
• one hundred ml of vegetable oil;
• one hundred grams of salt;
• one hot pepper;
• liter of water;
• 1.5 tablespoons sugar;
• one hundred ml of vinegar.

The peppers are washed and cleaned. It is better to cut it into fairly large pieces. Now prepare the marinade. Salt, butter and sugar are added to boiling water. Then vinegar. The peppers are boiled in a boiling marinade for six minutes. It is better to do this in portions so that the pepper is completely covered with brine.

The boiled fruits are placed in a bowl and boiling marinade is poured on top. Hot peppers are also placed there. When the mixture has cooled, it is sent to the refrigerator. You can eat it immediately after it cools, but it tastes much better the next day. Quick recipes for pickled bell peppers for the winter are a great option to always pamper yourself with such a delicacy.

Quick snack

Bell peppers marinated in 15 minutes will appeal to those who value their time. This recipe produces a worthy dish with its own bright taste. It can also be eaten as a side dish, but it works best as an appetizer.

It should be noted here that a snack is not only and not so much a food that is consumed with alcohol. Traditionally this is a dish that is served before the main course. It is believed that it should whet the appetite and prepare the body to accept more serious food, such as meat or chicken. Pickled bell peppers in 15 minutes is just such a recipe.

It requires the following ingredients:

• bell red pepper - four pieces;
• a couple of onions, can be replaced with white ones;
• a bunch of greens, you can use assorted;
• two tablespoons of oil, preferably olive;
• three cloves of garlic;
• salt and sugar to the cook's taste;
• black and - a couple of pieces;
• wine vinegar - a teaspoon.

Preparation of snacks: stages

Pickled bell peppers and onions are quite easy to prepare. The pepper is washed and cleared of stems and seeds. Grease with vegetable oil and bake in the microwave. Then the skin is removed from them. By the way, you can leave it on the fruits. However, the taste will be slightly worse.

Now proceed to the onions, which should be pickled. To do this, it is cut into half rings. In this case, you should try to make the slices as thin as possible, then it will take less time to process the dish. It is salted, peppered, and a little sugar is added. Now you can pour it with wine vinegar and leave it to soak. For this recipe, you should leave the onions overnight.

Chop the greens and garlic cloves as finely as possible. It is noteworthy that this recipe requires chopped garlic, and not passed through a press. The prepared products are sent to the onions and mixed thoroughly. The mixture turns out very aromatic and spicy! Pepper is also sent here.

The baked peppers are carefully filled with the mixture and placed in rows in a bowl. Now it's time to pour the peppers.

In a small bowl, whisk together olive oil and vinegar. It should turn out thick. You can also add some finely chopped dill and garlic here. This mixture is poured over the peppers.

You can start eating! However, experts recommend keeping this dish for at least an hour so that it soaks in and becomes even more magnificent.

Pickled peppers are a good appetizer. However, it can also be used as a main dish. There are a huge number of recipes for preparing this vegetable for the winter. Some use onions, others use garlic. And some recipes almost turn pepper into dessert! Every housewife will find a recipe that will please her.

A couple of years ago I tried pickled bell peppers. This was preparation for the winter. Surprisingly, I have never tried sweet peppers as an independent dish before. I ate it in the form of stuffed and frozen peppers for the winter, in the form of lecho, in winter salads with butter and in tomato.

But I haven’t tried peppers marinated separately without oil. Somehow it never even occurred to me that you could marinate it separately. And completely in vain! Because pickled sweet peppers for the winter are a very tasty dish. Served in addition to any dish, the pickle will decorate and diversify any table: festive or everyday.

Now I often bake savory pies in the winter, using strips of pickled peppers in the filling. A very tasty pie made from shortcrust pastry stuffed with cheese and pickled peppers.

Also, sweet pickled peppers will be an excellent filling for cheese and cottage cheese casseroles or omelettes. Thus, there are a huge number of options for using canned sweet peppers.

So, the only thing left to do is to make a few jars of delicious preparations for the winter. It is convenient to pickle sweet peppers in liter or half-liter jars.

Pickled bell peppers for the winter: a simple recipe without sterilization

I am pleased to share with you a classic recipe for preparing sweet peppers for the winter. The amount of ingredients is calculated for 2 jars of 0.5 liters. If you place slices of multi-colored peppers, it will turn out very appetizing and beautiful.

Ingredients:

• sweet pepper – 750 g;
• salt – 30 g;
• sugar – 30 g;
• black peppercorns – 10 pcs.;
• bay leaf – 2 pcs.;
• cloves – 4 pcs.;
• vinegar 9% - 30 ml;
• onion – 50 g;
• mustard seeds – 2 tsp;
• water – 500 ml.

How to pickle bell peppers for the winter - step-by-step recipe with photos:

To prepare the preparation you will need green, red, yellow and orange sweet peppers. I will make the marinade from water, salt, sugar, onion slices, cloves, black peppercorns, bay leaves, mustard seeds and vinegar.

Wash the pepper thoroughly, remove the stalk, seeds and partitions inside. I cut the pepper into strips (about 1-1.5 cm wide).

I sterilize jars and lids for the preparation in advance. This can be done in any convenient way.

I place the chopped strips of sweet pepper tightly in a jar in a vertical position.

I boil water separately (this is not the water intended for marinade). Pour boiling water over the sweet peppers in a jar and leave to stand for 7 minutes.

I pour the water using a special nozzle onto the jar. And pour boiling water over it again. I leave it for 7 minutes again.

I also drain this water. I pour mustard seeds into jars.

I'm making a marinade. Pour 0.5 liters of water into the ladle, add onions, cut into rings or slices. I throw in the spices and mix.

I put a ladle on the fire and wait for the marinade to boil. I pour in vinegar, stir and turn off.

I pour the boiling marinade into the jars with pepper to the brim (I do not add the bay leaf from the marinade).

You can place onion pieces from the marinade on top if you can fit them. I cover with lids and roll up immediately.

Sweet pickled peppers for the winter with onions and mustard seeds will be ready in a month.

I cool the jars and store them in a cool, dark place.

Pickled bell peppers with butter - a recipe for the winter

Greek cuisine is considered one of the healthiest in the world. And all because the methods of preparing dishes in it are selected in such a way as to preserve the benefits of the products as much as possible.

Even the preservation of vegetables is thought out in this regard. Thus, the Greeks have a popular recipe for preparing sweet peppers baked on the grill.

It is placed in oil, more basil and garlic are added. They are rolled into jars for the winter. It turns out incredibly tasty and healthy! This is a very simple recipe.

What you will need for 2 liter jars:

• sweet pepper – 2 kg;
• garlic – 2 small heads;
• hot pepper in pods - a couple of pieces;
• basil – 1 bunch more;
• vinegar 6% - 1/3 cup;
• vegetable oil (olive or sunflower) – 1 cup;
• regular or sea salt - 1 tbsp. spoon.

How to prepare pickled bell peppers for the winter with butter slices:

Wash the peppers, do not peel them. Dry, grease generously with oil and bake on the grill or simply in the oven on a baking sheet.
Remove the peppers to a wire rack, let cool, remove the wrinkled skin and scrape out the seeds.

Chop the garlic very finely and the basil coarser, wash before doing this.

The jars should be sterilized: put in water and boil for 7 minutes. Boil the lids too - for the same amount of time.

Distribute the baked peppers, basil and garlic among the jars. Compact in dense layers.

Pour the oil and vinegar into one saucepan, add salt, and heat slowly until bubbles appear. Pour the marinade into jars and roll up.

Leave it upside down and wrapped for 12 hours. Next, store the grilled peppers in oil in a cool place.

Pickled bell peppers for the winter without oil for stuffing

There are a huge number of lovers of bell pepper, a healthy and tasty vegetable, but not all of them know that this product with its taste and aroma can delight them not only when fresh in season or stewed with other vegetables.

Bell peppers can also be pickled for the winter. And we will offer you a simple recipe for whole winter pickled bell peppers for stuffing right now.

On a note! Pickling bell peppers for the winter according to our recipe does not take much time and does not take much effort. The dish turns out crispy, incredibly aromatic, salty-sweet taste.

Products:

• bell pepper with thick skin, sweet (take the quantity for one three-liter jar, this is about 6 pieces).
• liter of distilled or boiled water.
• salt to taste - 1-2 teaspoons.

How to pickle whole bell peppers for the winter so that they are crispy:

Sterilize the jar prepared for pickling. It's better to do it over steam. It takes 10-15 minutes to sterilize one jar.

Boil water and throw the lid in there for 2 minutes. You can use screw or sealed jars. Regardless of what jars and lids you use, you must first sterilize them.

Take bell pepper. It is better if it is multi-colored, so in a jar the dish looks more appetizing, fabulous, and beautiful.

Wash the vegetables and peel them, cutting out the stem from all the insides, including the partitions. After cleaning, wash the product thoroughly again, both outside and inside.

On a note! Peppers for pickling should remain whole after cleaning; there is no need to cut them into halves or several parts. Cut only the stalk and remove the seeds and membranes through the existing hole.

Place peeled whole peppers into a sterilized jar, pressing them down as close (tightly) to each other as possible. If they lose their shape a little, it’s okay.

Add salt to your taste. As a rule, one or two teaspoons of salt is enough for a three-liter jar. You may need more or less.

Fill with cold distilled or boiled water, roll up or tightly close with a screw cap. Shake the container several times. Leave it in the room for two to three days, but no more than three.

During this period, the jar of pickled bell peppers should be turned over several times, shaken, but not opened. It is recommended to open only when necessary before serving.

On a note! There is no need to boil and pour hot water over the vegetables, otherwise the pickled peppers will lose their consistency and will not be crispy.

When ready, to stop the fermentation process, put the pickled bell peppers in the refrigerator after three days. You can eat the product after 3 days of salting; you just need to cool the pepper a little before serving in the refrigerator.

If you pickle bell peppers for the winter, then the jars should only be stored in the refrigerator for no more than 1 year. Store open for about 36 hours in a cool place and 10 hours in a room.

Video: Pickled bell peppers with honey