If you like spicy vegetable snacks, I recommend making this. 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 there are a large number of 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 in a saucepan with pepper Bay leaf, garlic cloves.

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 instant bell peppers. 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. Water it 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.

It's hard to find a person who wouldn't love Bell pepper, because this vegetable is great for salads, main dishes, and even for table setting. Personally, I'm ready to enjoy independent taste pepper, which cannot be interrupted by anything: barely perceptible spiciness, but, nevertheless, pronounced sweet taste– this is an incomparable combination that you want to capture for a long time. Probably, it was precisely thanks to such motives that people began to preserve their loved ones so that cold winter, get the jars that contain the summer harvest, which has retained the same taste and color, without a single drop of change. We will do the same with sweet peppers: “freeze” them best qualities and give ourselves the opportunity to enjoy it incomparable taste, in any season.

Ingredients:

• sweet bell pepper – 3 kg (thick, meaty);
• water – 1-1.5 liters;
• vegetable oil– ¾ cup;
• salt – 2 tbsp. spoons;
• table vinegar (9%) – ½ cup;
• honey – 1 glass (can be replaced with sugar in the same amount);
• allspice – 10-15 peas;
• cloves (to taste) – 3-7 buds;
• bay leaf (optional) – 3-4 leaves.

Pickled sweet peppers preparation method:

1. First, rinse the bell pepper thoroughly, and only then start cutting it.
Now choose the option that seems more convenient to you.

You can roll the peppers in their original form. All you have to do is remove the cap of the pepper by slightly trimming it around the edges using a sharp knife: this way you special effort you will be able to pull it out, and the core of the pepper on which the seeds are hidden. They certainly won't be of any use to us.

Second option: you can cut the pepper into long slices, and getting rid of the cap, core and seeds will be absolutely no problem.

2. Now prepare the marinade: mix all ingredients, except sweet pepper, in a large saucepan and heat. Stir the mixture constantly and make sure that it does not escape beyond its territory. If someone does not like honey or is contraindicated for someone, then replace it with sugar in the same amount. It's no worse with sugar!

In addition to the pan, you can also use a wide metal basin. Who remembers in Soviet times It was with the help of such equipment that vegetables were prepared for preservation, and berries were boiled - a method proven over the years and generations.

3. Place the pepper in the boiling marinade. Only 3 minutes is enough, because we don’t need to completely boil the vegetables: lightly blanch them in the marinade and that will be enough.

4. Place the peppers in pre-sterilized jars. Please note, there is no need to shove the entire preparation into one container: give the vegetables more freedom, this way they will be better saturated with the marinade, and the result will please you even more. As soon as you place the sweet peppers in the jar, add the marinade to them.

5. All that remains is to sterilize the jars: cover them with a lid, place them in hot water and heat until it boils. Don't forget to put a cloth napkin on the bottom of the dish! Boil for about 15 minutes (if we're talking about about a jar with a capacity of 1 liter; or 10 minutes for 0.5 liters).

You can also sterilize pickled sweet peppers in the oven. To do this, put the jars in cold oven, set the temperature to 120-150 degrees. And from the moment of achievement desired temperature We sterilize jars of vegetables for the same amount of time as in water on the stove.

Then remove the jars and seal them tightly.

Pickled sweet peppers are ready for the winter! Bon appetit!!!

Sincerely, Natalia.

Pickled chopped peppers in jars are a wonderful preparation for the winter. It is prepared easily and simply, using a minimum of ingredients.

When making preparations, try to take fleshy, tender and sweet fruits from pleasant smell. Pepper is valued because when canned and salted, the preservation of vitamins in it remains within 50-80% over a long period of storage.

Its significance as food product increases in winter period and early spring, when the lack of vitamins is especially felt.

Pickled chopped peppers - a simple recipe without sterilization

Peppers prepared in this way can be used as a side dish or to decorate sandwiches.

Ingredients:

• 2 kg – peeled bell pepper

For marinade per 1 liter of water:

• 250 ml - vegetable oil
• 50 g - salt
• 300 g - sugar
• 200 ml - vinegar 9%
• Spices - black peppercorns, celery, parsley, hot peppers
• Garlic - 1 head

Cooking method

1. Peel the bell pepper from seeds and cut into slices. Finely chop the greens. Cut the peeled garlic cloves into slices.

2. First of all, we will prepare the marinade. To do this, pour 1 liter of water into a saucepan, add vegetable oil, salt, sugar, 10 peppercorns, mix and bring to a boil. After the marinade boils, boil it for another 3 minutes and add vinegar.

3. After the marinade boils again, we begin to lower the bell pepper cut into slices. Spicy lovers can add some chopped hot pepper.

4. After the marinade with pepper boils, cook for 2 minutes. Then add the chopped garlic and herbs and cook for another 2 minutes. In total, cook the pickled chopped peppers for 4 minutes and no more.

5. Fill the sterilized jars with pepper, and bring the remaining marinade in the pan to a boil again and pour into the jars.

6. Close the jars with boiled lids and turn them over.

7. Wrap the marinated chopped peppers in a towel until they cool completely.

Sweet pickled peppers in a 1 liter jar for the winter without oil

If you pickle pepper fruits according to this recipe, you get a very good, tasty and healthy product.

On 1 liter jar required:

• Red bell pepper – 600 g
• Vinegar 9% – 50 ml
• Bay leaf - 2 pcs.

For filling:

• Water - 1 liter
• Salt - 1 tbsp. spoon (without slide)
• Sugar - 1 tbsp. spoon (without slide)

Preparation

1. The pepper needs to be cleared of seeds, the stalk cut out, and washed.
2. Blanch the peeled peppers in boiling water for 3 minutes and then immerse them in cold water for 2 minutes.
3. Cut the pepper into slices and place in a clean jar. Add bay leaf and vinegar.
4. Preparing the filling. To do this, boil water with sugar, salt and immediately pour the pepper in a jar.
5. Place the jar in a saucepan of gently boiling water, cover with a lid and heat for 9 minutes.
6. Take out the jar, roll up the lid, turn it over and wrap it until cooled.

Enjoy eating!

Video on how to cook sweet peppers in tomato sauce for the winter

Learn how to prepare sliced ​​bell peppers marinated in tomato slices. Delicious recipe time-tested.

Try this recipe, you won’t regret it.

The most delicious pickled peppers with honey

It's very tasty home canning and it is especially good for the New Year's table.

Required:

• Pepper - 3-3.5 kg
• Water - 1 liter
• Vegetable oil - 1 cup
• Honey - 1 glass
• Salt - 2 tbsp. spoons
• Vinegar 9% – 150 g
• Allspice peas - 20 pcs.
• Cloves - 3-5 pcs.
• Bay pepper - 2 pcs.

Cooking method

1. We take bell peppers of different colors so that they look good in jars. We clean it of stalks, seeds and rinse it well.

2. Prepare the marinade. To do this, pour 1 liter of water into a saucepan and add to it: liquid honey, salt, bay leaf, allspice, cloves. Mix everything, put it on high heat and wait for it to boil.

3. After boiling, reduce the heat and boil the marinade for exactly 3 minutes. After this, add vinegar and stir.

4. Then put half of the chopped peppers into the boiling marinade with spices and vinegar. Add heat, bring to a boil, reduce heat and cook for 3 minutes.

4. Then turn off the heat, take a clean jar and begin to place slices of chopped pepper into the jars. There is no need to compact them tightly.

6. Fill all the jars with the remaining hot marinade and cover them with lids. In this recipe, pickled chopped peppers must be sterilized.

7. Take a pan with a wide bottom and put a cloth on the bottom. Carefully place the jars on a cloth and pour up to the shoulders hot water.

8. Then put the pan on the fire and bring to a boil. When the water boils, reduce the heat so that it simmers slowly and sterilize the chopped pickled peppers for 5-7 minutes.

9. Take one jar at a time from the pan and immediately close it with a seaming key. We do the same procedure with all other jars.

10. Turn the jars over, check for airtightness and wrap them until they cool.

Pickled chopped peppers with tomatoes - video recipe

Watch a video about how you can deliciously preserve bell peppers and tomatoes. The preparation turns out aromatic, the brine is tasty, and the pepper is eaten even earlier than the tomatoes.

Be sure to prepare this recipe and you will love the result!

Tasty and aromatic pickled sweet bell peppers are an excellent choice for preparing for the winter. Try it with butter, garlic, spices.

Today I propose to make delicious marinated bell peppers in quick-cooking pieces.

the preparation is good in itself as a cold marinated appetizer, but 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?!

• 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.

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 sterilizing the jars.

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.

Recipe 2: pickled sweet peppers for the winter

Very good recipe! In winter, delicious pickled sweet peppers will become both a snack and a component of vegetable or meat stew, and a side dish for meat or fish. In a word, if only there was pepper, there would be a use for it.

• 3 kg pepper

for the marinade:

• 1 cup of sugar
• 2 tbsp. spoons of salt
• 1 cup quality vegetable oil
• 1 glass 3% table vinegar(or a third of a glass of 9%)
• 1-1.2 liters of water
• 3-4 peas of allspice
• 4-5 black peppercorns
• 2-3 bay leaves
• 2-3 cloves (optional)

We will prepare the jars and lids in advance. Clean and dry, they stand next to the stove. Place water for the marinade on the burner and add all its ingredients.

We thoroughly wash the sweet peppers - it is better to use red and orange, or yellow ones for pickling - divide each one in half, remove the stalks and seeds.

Depending on the size, cut into 4-6-8 pieces or just into strips.

We arm ourselves with a slotted spoon, drop the pepper slices in portions into the boiling marinade, blanch (cook) for 1-2 minutes and lay in - tightly! - straight to the banks. Cover the jar with a lid after each serving and, of course, when it is full.

Taste the marinade to see if you need to add salt. Don't forget to remove the bay leaf, cloves and peppercorns. Pour the boiling marinade over the peppers in the jars and immediately roll them up. Turn it over and let it cool. Sweet peppers prepared in this way can be stored for a long time. 3 kg of sweet pepper is approximately 3 liter jars or 4 jars of 750-800 ml each.

Recipe 3: how to pickle sweet peppers for the winter (with photo)

Pickled sweet peppers for the winter - very light and tasty vegetable snack, which can easily complement any menu. Those people who have to diligently watch their figure will be especially happy with this pepper. The thing is that the dish we offer is low-fat and low-calorie. Well, for lovers of baked meat, pickled vegetables with garlic will generally be a joy; in addition to this pepper, even the driest meat will turn out incredibly juicy and appetizing. Also, using this preservation it is very easy to prepare delicious quick salad with cabbage and butter, which can easily be served even at the holiday table.

To make the appetizer we offer brighter and more colorful, we recommend pickling bell peppers of several colors at once. Even if you only use red and Green pepper, the workpiece will still come out very beautiful and attractive in appearance. However, for contrast, it doesn’t hurt to use yellow pepper too!

Using this simple recipe with step by step photos, you can preserve whole peppers at home. You can also supplement it with cucumbers, onions, or other suitable vegetables. The main thing is that you can prepare all these preparations for the winter without sterilization, which often takes a lot of time!

So, let's start cooking!

• sweet bell pepper – 1 kg
• water - 200 ml
• vegetable oil - 80 ml
• vinegar 9% – 80 ml
• sugar - 80 gr
• honey - 1 tbsp. with a slide
• salt - ½ tbsp.
• garlic - 5 cloves
• bay leaf - to taste
• black peppercorns - to taste

First of all, stock up on the freshest and highest quality sweet peppers. Advice! To make the pepper appetizer not only tasty, but also very attractive in appearance, we recommend using several colors of pepper for its preparation.

Prepare all the spices, as well as water, vinegar, vegetable oil and honey. Note! In this case, it is advisable to use only bee honey, since it is this kind of honey that has truly beneficial medicinal properties.

Now combine all the previously prepared ingredients in one container so that you can use them to make delicious marinade. Don’t forget to add garlic squeezed through a press to the resulting mixture.

Next, bring the marinade to a boil, then place the chopped sweet pepper in it. Cook the vegetables for ten minutes, stirring constantly. At first it may seem to you that there is not enough marinade for so many vegetables, but this is only at first. During the cooking process the pepper will give own juice, which, believe me, will be enough for such a volume of pepper.

There is no need to boil the pepper until softened; even after cooking, it should remain dense and elastic. Place the semi-finished pepper in sterile jars, then pour the hot marinade over it. Close the filled jars tightly with lids and place them upside down in a convenient place to cool. Don't forget to cover the preserves with a warm blanket.

Delicious pickled sweet peppers with honey are ready for the winter. You can store it in any suitable place.

Recipe 4: pickled sweet peppers with oil and garlic

Bell peppers marinated in oil with garlic and herbs will become best addition for any dinner in the winter. Well, how can you do without pickled vegetables in cold weather! For example, I always want to uncork a delicious marinated preparation as a side dish for meat or fish, which will delight not only with its taste, but also with its summer aroma.

For today's preparation we will use sweet bell peppers of different colors. It is better to choose a different color so that the pepper looks more elegant in a jar. How can you resist here when the preparation smells simply magical, and the colors of the pepper are pleasing to the eyes. I love bell peppers not only fresh, but also pickled, so in the summer market I immediately buy a couple extra pounds so that when you get home you can roll them into jars.

• 1 kg sweet bell pepper,
• 1 bunch of dill,
• 2 heads of garlic,
• 150 grams of vegetable oil,
• 50 grams granulated sugar,
• 150 grams of vinegar,
• 1 tables. l. salt.

I clean and wash the bell peppers so that in winter the seeds do not interfere with the meal. I cut the prepared peppers into slices.

I boil water and put it in boiling water Bell pepper. You can blanch in boiling water for 3-4 minutes or turn off the heat and let the peppers sit in hot water 7-8 minutes. With these procedures, the pepper will become softer and it will be easier to put it in jars for canning.

Peel all the garlic and cut the cloves into thin slices.

Chop the dill with a knife. Fresh herbs goes perfectly with pepper.

Place some of the pepper in a jar so that all the colors alternate.

Also place garlic and dill between the peppers. Learn how to make a colorful and at the same time delicious mosaic. Fill the jar to the top, alternating all the vegetables.

Boil butter with sugar and salt, then pour in vinegar and remove from heat.

Pour hot marinade over bell peppers in jars. Since we blanched the pepper, there is no need to further sterilize the workpiece.

Immediately roll up and let the jars cool under a warm blanket.

Recipe 5: pickled peppers with garlic for the winter

Sweet, juicy and very aromatic pickled peppers with garlic for the winter, prepared according to a simple recipe, will become best snack in your family menu. Rolled into slices, it retains its shape and is quite soft. The spicy twist looks very appetizing, thanks to the fact that the colors remain bright and saturated. This conservation is not only complete snack, but can also be used as an additive to borscht or vegetable stew, and a few slices placed on a layer of pizza will give it an original taste.

• 5 kg sweet peppers,
• 3 heads of garlic,
• 1 tbsp. vinegar,
• 2 tbsp. vegetable oil,
• 1 tbsp. granulated sugar,
• 1 tbsp. water,
• 3 tbsp. salt,
• a few peas of black and allspice.

To make sweet peppers with garlic in oil look beautiful and bright on the table in winter, choose vegetables for canning different colors. We wash the peppers and remove the tails, as if pushing them inside. Then they are easily removed, and right away with the core. But to completely clean out the stuck seeds, cut them in half and rinse them under the tap. Then we divide the halves into several more parts to make slices.

Peel the garlic. Large cloves can be cut into pieces. Pour some water into a saucepan. As soon as it boils, add the peppers and blanch for 3-4 minutes. Then take out the vegetables and leave to cool on a plate.

In an enamel bowl, mix all the other ingredients except the peppercorns - this will be the marinade. Bring to a boil. Dip the peppers there for 3-5 minutes.

Then we catch them with a regular spoon or slotted spoon. Then add garlic to the marinade. And let it boil for about 3 minutes. It may seem that the liquid is uneven - this is due to the combination of water and oil, layers are formed.

Now we catch 2-3 cloves of garlic and put them on the bottom of a sterilized jar.

We fill the rest of the space with vegetable slices, making sure that peppers of different colors get into one jar.

Pour in the still hot marinade, turning the jar slightly so that the liquid gets into all the gaps. We roll up sweet peppers in oil with garlic for the winter with a key or screw them with special lids.

To increase the cooling time, wrap the preserved food in a blanket or wrap it in a towel.

Tips: Hot marinade may crack the glass. To prevent this from happening, insert a knife blade between the table and the bottom of the jar.

Bon appetit.

Recipe 6: pickled sweet peppers with honey (step by step)

When it comes to bell peppers, I can't resist them. I eat it fresh and canned. Preserving this vegetable is a rewarding task; in preparations it reveals its aroma even more. Sweet peppers marinated with honey for the winter are one of my favorite recipes.

If you buy in winter fresh pepper Because of the high price, not everyone can, but everyone can afford to stock up on canned food for the season. True, you will have to make some effort, but such a colorful, bright preparation is so tasty!

I always take sweet peppers in different shades: from yellow to red. This way the workpiece will look bright and attract attention.

• sweet bell pepper – 500 g
• honey (forbs) – 100 g
• sunflower oil – 100 g
• table vinegar 9% - 50 g
• coarse table salt – 20 g
• granulated sugar – 10 g
• water – 700 g.

I cut the peppers into halves and quarters to make it convenient to put in jars.

I cook the marinade from water with the addition of salt and granulated sugar. After boiling, keep it on low heat for no more than 3-4 minutes.

Then I pour sunflower oil into the marinade.

I add pepper slices and start blanching. This lasts 5-7 minutes. The peppers become softer on top, but the inside is still crispy and juicy.

I take the vegetable pieces out of the marinade and carefully transfer them into sterilized glass jars.

I use the remaining liquid to pour over the pepper. I also add vinegar to the jar.

I don’t forget about the place for honey, which I pour into the jar last.

I set the workpiece to sterilize for 15 minutes. Initially, the water in the dish should be warm so that the glass jar does not react to the temperature difference and burst.

I seal the finished product tightly with lids.

I put the cooled jars in the pantry, where they will remain all winter. At any appropriate moment I open it and enjoy the taste and smell of wonderful peppers.

Recipe 7, step by step: bell pepper with honey and vinegar

Bright and colorful bell pepper will become great snack or vegetable salad before serving the main course or as an addition to it. It will take you 15 minutes to prepare this aromatic aperitif, the smell of which will spread throughout the house and call all your family to the table. However, in addition to color and aroma, the bell pepper appetizer also has an unforgettable sweet taste, which gives it fragrant honey. This is why instant marinated bell peppers with honey are so popular!

• 4-5 bell peppers of different colors
• 3-4 bay leaves
• 1 tsp. salt
• 2 tsp. honey
• 1 tsp. 9% vinegar
• 1 -1.5 tbsp. l. vegetable oil
• greens to taste

We clean the bell pepper by cutting off the cap and tail and cutting out the seeds inside the pepper. Let's wash it in water. Cut each peeled pepper into wide ribbons and place them in a bowl. By the way, for marinating, be sure to choose meaty varieties of this vegetable - they are more fragrant.

Place the chopped peppers in a saucepan or saucepan and add hot water. Add salt and bay leaves. Place the container on the stove and bring its contents to a boil. Boil the pepper ribbons for 10 minutes.

At this time we will prepare honey dressing. Grind the washed parsley or dill into a bowl. Add honey, vinegar and vegetable oil. Grind thoroughly so that the honey is completely dissolved in the dressing.

Using a slotted spoon, remove the boiled pepper ribbons from the pan and transfer them to a container. Add the prepared dressing there too. Gently mix everything together and let cool for 5 minutes. This time is quite enough for the cutting of pepper to absorb honey aroma and was enveloped in dressing.

Serve marinated bell peppers with instant honey immediately while they are still warm. But even when cold, this snack is extremely tasty; it can be prepared in advance and stored in the cold for about a day.

Recipe 8: pickled sweet bell peppers

• Bell pepper – 2 kilograms
• Sugar – 100 grams
• Salt – 1.5 tablespoons
• Vegetable oil – 100 grams
• Vinegar 9% – 100 grams
• Water – 1 liter
• Hot pepper (optional) – 2 pieces

Wash two kilograms of bell peppers, remove the stems and seeds and cut each pepper into 4-6 pieces.

Pour 1 liter of water into a saucepan, bring to a boil, add 100 grams of sugar, 1.5 tablespoons of salt, 100 grams of 9% vinegar and 100 grams of vegetable oil. Add half of the prepared pepper. If desired, you can add 1-2 hot peppers. Bring to a boil and cook for 3-5 minutes.

Transfer the peppers from the marinade into a 3-liter jar. Add the remaining pepper to the marinade, cook for 3-5 minutes, and add to the jar.

Pour in the remaining marinade, let cool and put in the refrigerator. After 2-3 days, the finished pickled peppers can be served with fresh bread as an appetizer for meat or fish.

Preface

Bell pepper is popular product, often used in cooking. Peppers pickled for the winter - healthy and tasty dish. Need to find optimal recipe pickled pepper.

Bell pepper is sweet vegetable, although it does not contain much sugar - only 5%. This leads to the first useful property - low calorie content. This vegetable can be considered a dietary product.

Bell peppers in jars

Thanks to the high concentration of vitamin C, ascorbic acid and vitamin P, the walls of blood vessels are strengthened. It also contains provitamin A (no less than carrots). This vitamin has a good effect on the condition of hair and skin, and helps improve vision. However, it is worth remembering that it is best to cook it fresh, since heat treatment may lead to the disappearance of some of its beneficial properties.

All gardeners and gardeners know cases from their own practice when a lot of vegetables grow that need to be put somewhere. And, of course, everyone knows that such vegetables are often used to prepare for the winter. You can make it from pepper various blanks. In addition, the advantage of the preparations is that all the vitamins remain in the pickled pepper, that is, preservation does not in any way contribute to their disappearance. Pickled peppers - excellent preparation for the winter, because sometimes it’s so nice to open a jar prepared with your own hands.

Exists a large number of recipes for pickled peppers for the winter. How to pickle peppers for the winter? Some of these recipes will be discussed below.

Delicious pickled pepper

Here, for example, is one recipe. For the solution you will need:

• half a liter of water;
• 200 g sugar;
• 200 g vinegar;
• 200 g vegetable oil;
• 3 tbsp. spoons of salt.

The water is heated, sugar, salt, oil, and vinegar are added. Everything needs to be boiled. The pepper is peeled, washed and divided into 4 slices. Throw half a hot pepper and prepared bell pepper into the boiling solution. They keep it there for 7-8 minutes, after which they put it in previously prepared clean jars (sometimes they throw in medium-sized parsley and garlic for taste).

One thing worth paying attention to a traditional dish from peppers, which came to us from Hungary - lecho. The method of preparing it is simple, and the result will undoubtedly please you. To prepare lecho you need:

• 2 kg of sweet pepper;
• 1 kg of onions;
• 2 kg of tomatoes;
• 150 g vegetable oil;
• 2 tsp salt;
• 4 tbsp. Sahara;
• 1 tsp. black peppercorns;
• 4 peas of allspice;
• 2 bay leaves;
• 3 tbsp. 9% vinegar.

The ingredients are sorted, washed and prepared. The tomatoes are chopped, the onion is cut into half rings, the pepper is chopped into strips. Sugar, salt, butter, black and allspice, Bay leaf. The mixture of vegetables must be kept on the fire and simmered for about an hour. At the end, vinegar is added, the lecho is poured into jars and rolled up. Incredible delicious snack ready.

Pickled peppers with tomatoes

One more from winter preparations interesting option The twist is a vegetable salad. To prepare 1 liter of this salad, you need to purchase:

• 3 eggplants;
• 3 sweet peppers;
• 3 onions;
• 3 tomatoes;
• 1 tbsp 9% vinegar;
• 1 tbsp. Sahara;
• 1 tsp heaped salt;
• 70 ml refined sunflower oil.

The eggplants are thoroughly washed, the back parts are cut off and cut into circles approximately 1 cm thick. The tomatoes are washed and divided into 4 slices. The onion is peeled, washed and cut into half rings. The peppers are thoroughly washed, cleared of seeds and cut into large strips. Next, pour oil, vinegar, salt and sugar into a bowl. The vegetables are laid out in layers, covered with a lid and boiled; from this point on, the vegetables must be cooked for another 40 minutes. Vegetables must be stirred periodically. After preparing the salad, place it in pre-prepared jars and seal.

There are not quite regular recipes pickled peppers - sweet. They also deserve due attention and can diversify your diet. Consider a recipe for pickled sweet peppers. How to pickle peppers? Marinating will not take you much time. In addition, the recipe of this dish you can watch it on the video. To prepare this unusual dish need to:

• 4 kg of sweet pepper;
• 1 kg apples;
• 2 tsp ground cinnamon;
• 1 liter of water;
• 40 g sugar;
• 30 g salt;
• 300 g 6% vinegar;
• 1 tsp ground cinnamon (for solution).

IN this recipe pickled peppers are used bright peppers(yellow and red), uncolored apple fruits. The pepper is peeled, cut into halves, poured over with boiling water for 2-3 minutes, and then cooled. The apples are cut into 4 parts, the seeds are removed, they are also doused with boiling water for 1-2 minutes and cooled. Peppers are placed in prepared jars, alternating with apples. Next, the peppers and apples are sterilized in a marinade at a temperature of 90°C. Moreover, the sterilization time depends on the volume: for 0.5 l cans - 20 minutes, for 1 l cans - 25 minutes.

Here's another recipe for sweet, delicious pickled peppers. You will need:

• 3 kg of sweet pepper;
• 1.7 liters of clean water;
• 1 tbsp. 5% grape or apple cider vinegar;
• 1 tbsp. vegetable oil;
• 1 tbsp granulated sugar;
• 2 tbsp. salt.

The peppers must be washed well and sorted, choosing the firm and good ones. Trim the tails slightly (so that you can then grab them by the tails). Pour water into a large container (for example, a saucepan) and bring to a boil. Next you need to blanch the peppers for 3 minutes, which is most convenient to do in parts. Then take them out and put them in a colander to cool slightly. Prepare jars (sterilization). The peppers are placed in sterilized jars, into which you need to add half or a whole hot pepper. You can put 1/3 tsp. dried mint, but with this addition you will get a completely different taste.

For the marinade, you need to use the same water that was used to blanch the peppers. Bring it to a boil, add vegetable oil, sugar and salt, and then stir until completely dissolved. Immediately after this, add vinegar and bring the marinade to a boil. It is important to remember that it is better to use regular vinegar from apples or grapes (not essence, which can lead to heartburn and pain in the upper abdomen). The peppers are poured with the prepared marinade, the jars are covered and rolled up. The twisted jars must be turned upside down and placed on a towel, covered with another towel and allowed to cool completely. You can eat pepper after 3 days, and if you do not plan to keep it for more than 10 days, then the jars do not need to be sterilized.

For those who like something spicy, the recipe will do pickled hot chili peppers. But it should be used very carefully, because it has burning properties, and can easily make you cry. But why do we love this one so much? delicious pepper? Scientists have found the answer. It turned out that by consuming hot pepper, we thus cause a surge of the hormone of happiness - endorphin. The brain receives information about something dangerous, but because nothing negative happens, endorphins begin to rush into the blood. The happiness hormone has the ability to make the immune system work better.

Hot chili pepper

However, it is worth remembering that for some, eating hot peppers will only be beneficial, but for others it may be a disservice. Doctors emphasize that it is strictly contraindicated in patients with problems gastrointestinal tract. But all other people simply need to include it in their diet because of the high content in it useful substances and vitamins of all groups. There is an opinion that everything spicy is harmful to health, but this is just a misconception. If you use hot pepper in moderation, it will bring nothing but benefits. It will help fight insomnia and improve a person’s condition at some stages diabetes mellitus, restores liver function and of cardio-vascular system, can restore nervous system, will help cure a large number of diseases.

There are a huge variety of recipes for pickled peppers for the winter, and each has its own characteristics. For simple recipe you will need:

• Chile;
• 500 ml vinegar;
• 500 ml water;
• 2 tbsp. salt;
• 2 tbsp. Sahara.

The jars for twisting are washed and sterilized. The prepared chili is placed entirely in jars, but not tightly. Add vinegar, salt and sugar to the water and bring to a boil. If desired, you can add some herbs for taste. Then immediately pour the jars with pepper and roll them up, let them cool. It is necessary to store jars with blanks in a cool place (preferably in the refrigerator).

Chili peppers before canning

Pepper twists are incredibly tasty and healthy. It’s so nice sometimes in winter to get prepared food from the cellar.

However, always remember about contraindications and all beneficial properties, then pepper will only benefit you.