Instant sweet pepper. Features of pickling bell peppers

Pickled peppers are a savory appetizer that almost everyone enjoys. It can be served separately, it can be used as a side dish for a meat dish, or it can be used to prepare salads. Many housewives prepare this dish for the winter, but there is no need to wait until the time comes to open such preparations. Instant pickled peppers are just as tasty as canned peppers for future use, but you can eat them the next day, and sometimes even earlier.

Cooking features

Even an inexperienced housewife can pickle peppers quickly, but to get the best result she will need to know a few things.

Whole peppers are not quickly pickled. It is usually cut into long thick strips or pieces of one-fourth or one-sixth of the vegetable.
Pepper comes in different varieties. It is better to marinate meaty varieties with thick skin. These vegetables make the appetizer more tasty and juicy.
It is not recommended to use metal containers for pickling peppers, especially if they are made of aluminum. They give the snack an unpleasant taste, and aluminum forms harmful substances when in contact with acids. It is better to use jars or glass baking dishes, plastic containers. Enameled cookware will also work. You can use two packages nested inside one another.

Recipes for quick pickled peppers are varied. Sometimes dishes differ not only in recipes, but also in cooking technology. By following the instructions that accompany the recipe you choose, you will avoid mistakes.

A simple recipe for instant pickled peppers

bell pepper – 0.5 kg;
sugar – 80 g;
table vinegar (9 percent) – 80 ml;
vegetable oil (refined) – 60 ml;
salt – 20 g;
garlic – 4 cloves;
peppercorns, bay leaf, fresh herbs - to taste;
water – 1 l.

Cooking method:

Wash the peppers. Blot with a napkin. Cut the fruits in half, remove the seeds along with the stems. Cut the pepper halves lengthwise into 2-3 pieces each. Set aside.
Boil water, add salt, sugar, spices. Stir until the crystals dissolve completely.
Pour in vinegar and stir.
Dip the pepper into the marinade. Cook it for 5-7 minutes.
Remove the pan from the heat, cover with a lid. Leave the peppers to cool in the marinade.
When the marinade is warm, remove the peppers. Mix it with chopped herbs, pressed garlic and oil. Transfer to a salad bowl or container if you are not ready to eat the snack right away.

Pickled peppers prepared according to this recipe can be eaten immediately after cooking, but after standing in the refrigerator for several hours, they will become even tastier.

Instant pickled peppers with onions and carrots

bell pepper – 0.4 kg;
carrots – 100 g;
onions – 100 g;
garlic – 5 cloves;
water – 0.4 l;
vegetable oil – 30 ml;
salt – 20 g;
sugar – 30 g;
bay leaf – 3 pcs.;
black peppercorns – 3 pcs.;
table vinegar (9 percent) – 60 ml;
fresh herbs - to taste.

Cooking method:

Wash the peppers and dry with a napkin. Remove the stalks along with the seeds and partitions. Cut the pulp into large strips.
Scrub, wash the carrots, dry with a napkin. Grate for Korean salads or cut into thin long strips.
After removing the peel, cut the onion into thin half rings.
Chop the greens with a knife, not too finely.
Cut the garlic cloves into thin slices.
Combine peppers with other vegetables and herbs and mix.
Transfer vegetables to a clean jar or glass baking dish. If you use a jar, you will need a liter jar for the amount of ingredients indicated in the recipe.
Mix water, oil, salt and sugar, add spices.
Bring the water to a boil. Cook the brine for 3-4 minutes until the sugar and salt are completely dissolved. Pour in vinegar. Stir, remove pan from heat.
Pour the hot marinade over the vegetables. To prevent the glass from cracking, place a knife under the jar or mold and fill the container gradually.
Close the container with any suitable lid. Leave to cool at room temperature.
Place the jar of cooled snack in the refrigerator. The next day it can already be served.

Even if you prepare pickled peppers according to this recipe in jars, they will not be intended for long-term storage. The shelf life of the snack is 2 weeks, and only if it is stored in the refrigerator.

Instant Italian marinated peppers

bell pepper – 1 kg;
garlic – 5 cloves;
fresh basil – 30 g;
olive oil – 80 ml;
grape vinegar (6 percent) – 40 ml;
salt, ground black pepper - to taste.

Cooking method:

Wash the peppers and pat dry with a napkin. Without peeling, place on a parchment-lined baking sheet.
Preheat the oven to 180 degrees. Place a baking sheet with peppers in it. Bake them for 15 minutes, then turn them over and continue baking for the same amount of time.
Place the baked peppers in a plastic bag and wait 20 minutes. Remove the vegetables from the bag, remove the seeds, and remove the thin skin from them.
Cut the pepper pulp into large strips. Pour the juice released into a separate container, mix it with oil and vinegar. Add salt and ground pepper, whisk.
Finely chop the basil with a knife and add to the pepper.
Finely chop the garlic and place in a container with pepper.
Pour the marinade over the peppers and stir gently.
Close the container with pepper. Put it in the refrigerator.

The pepper will be ready to eat in 6 hours. If you let it brew for 24 hours, it will become even tastier. This snack is good on its own, but it becomes more interesting if it is supplemented with feta cheese or similar. This version of pickled peppers corresponds to the spirit of Italian cuisine.

Instant pickled peppers can be prepared all year round, but this appetizer is especially available in the summer. The dish is served separately or as part of a side dish for meat dishes, and is used for preparing salads.

Peel the garlic and cut into thin petals. Wash the carrots, peel them, grate them on a Korean carrot grater or cut them into thin strips. Wash the bell pepper, remove seeds and membranes, cut into strips. Peel, wash and cut the onion into half rings.

Combine bell peppers, carrots, onions and garlic. Mix everything well.

Prepare the marinade: pour water, vegetable oil into a saucepan, add sugar, salt, peppercorns and bay leaves. Bring to a boil and simmer for 1-2 minutes over medium heat. Pour in vinegar and remove from heat.

Pour hot marinade over vegetables. Close the jar with a nylon or screw lid and leave until completely cooled at room temperature, then put it in the refrigerator.

In a day, the aromatic and very tasty bell pepper, marinated with onions and carrots, will be ready. It should be stored in the refrigerator for no more than two weeks. This recipe is not intended to be prepared for the winter! The appetizer turns out delicious and is prepared very quickly!

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 an appetizer, 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 of 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 are a very light and tasty vegetable appetizer that 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 a 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 use only red and green peppers, the preparation 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 make a delicious marinade from them. 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 its 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 butter and garlic

Bell peppers marinated in oil with garlic and herbs will be the best addition to any winter dinner. 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 at the market in the summer I immediately buy a couple of extra kilos so that when I get home I 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 of 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 add sweet peppers to the boiling water. You can blanch in boiling water for 3-4 minutes or turn off the heat and let the peppers soak in hot water for 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 go perfectly with peppers.

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 the best appetizer on 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 preservation is not only a complete snack, but can also be used as an additive to borscht or vegetable stews, 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, we choose vegetables of different colors for canning. 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 not everyone can buy fresh pepper in winter due to the high price, then everyone can afford to stock up on canned pepper 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 (herbs) – 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 peppers make an excellent appetizer 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 is given to it by 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 pickling, 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, prepare the 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 enough for the sliced peppers to absorb the honey aroma and be enveloped in the 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, ready-made pickled peppers can be served with fresh bread, as an appetizer for meat or fish.

Pickled yellow and red peppers.

Ingredients:

For the marinade:

800 ml water
100 ml vegetable oil
30 g salt
150 g sugar
100 ml 9% vinegar

Cooking method:

To pickle bell peppers according to this recipe, you need to cut them into slices. For the marinade, mix all ingredients and bring to a boil. Dip the peppers in small portions into the boiling marinade and blanch for 5 minutes. Then transfer with a slotted spoon into prepared jars and pour over the boiling marinade. Roll up the jars, turn them over and wrap them until they cool.

Pepper marinated with garlic.

Ingredients:

2 kg bell peppers of different colors

For the marinade:

1 liter of water
100-120 g sugar
30 g salt
70 ml vegetable oil
100 ml 9% vinegar
10g garlic
Bay leaf
allspice and black peppercorns to taste

Cooking method:

Peel the bell pepper and cut into rings. For the marinade, bring water to a boil, add spices, chopped garlic, butter, salt and sugar. If the pepper is not sweet enough, you can add more sugar. Blanch the peppers in the boiling marinade for 10 minutes, then put them into prepared jars with a slotted spoon. Add vinegar to the marinade, boil and pour in the pepper. Immediately roll up jars of sweet peppers marinated according to this recipe, turn them over and wrap them until they cool.

Ingredients:

3 kg bell pepper

For the marinade:

1 liter tomato juice
30 g salt
25 g sugar
20 g garlic
5-10 g fresh hot pepper

Cooking method:

For this recipe for pickled peppers, you need to remove the stems and seeds from the fruits, cut them as desired, and place them in sterilized jars. For the marinade, bring tomato juice to a boil/add garlic, crushed hot pepper, salt, sugar, boil for 2 minutes. Pour boiling marinade over peppers. Sterilize jars: 1 liter volume - 15 minutes, 2 liter volume - 20 minutes. Then roll up, turn over and let cool.

Ingredients:

2.5 kg red and yellow bell peppers

For the marinade:

1 liter of water
300 g honey
100 ml 9% vinegar
150 ml vegetable oils
30 g salt
allspice and cloves to taste

Cooking method:

Cut the bell pepper into halves, remove the seeds. To marinate peppers for the winter according to this recipe, you need to mix all the ingredients for the marinade and bring to a boil. Blanch the peppers in the prepared marinade in small portions for 3-4 minutes, then transfer to prepared jars. Pour boiling marinade over peppers. Cover the jars with lids and sterilize: 0.5 l volume - 10-15 minutes, 1 l - 15-20 minutes. Then roll up, turn over and wrap until cool.

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Look how delicious the pickled bell pepper looks in these photos:

Ingredients:

1.5 kg bell pepper
1.5 kg of dense sweet and sour apples

For the marinade:

2 liters of water
400 g sugar
200 ml 9% vinegar
a pinch of salt

Cooking method:

Remove seeds from peppers and apples and cut into large slices. To prepare the marinade, add sugar, salt and vinegar to boiling water. Place peppers and apples in small portions into the boiling marinade and blanch for 1-2 minutes. Then transfer to sterilized jars and pour boiling marinade over them. Using this recipe for making pickled peppers, the jars should be immediately rolled up, turned over and wrapped until cool.

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Ingredients:

1.2 kg pepper
1 kg firm apples
30 g garlic

For the marinade:

1 liter of water
40 g salt
150 g sugar
25 ml 9% vinegar

Cooking method:

Before pickling peppers, you need to remove the seeds from the fruits and cut them into slices. Cut the garlic into slices. Place the prepared products in sterilized jars. Bring water with sugar and salt to a boil, remove from heat, add vinegar. Pour the marinade into jars, cover with lids and sterilize: 0.5 liter jars - 5-7 minutes, 1 liter - 10 minutes. Then roll up, turn over and wrap until cool.

Ingredients:

800-900 g bell pepper
400 g hot pepper

For the marinade:

900 ml tomato juice
50 g salt
50 g sugar
15 ml 9% vinegar
100 ml vegetable oil

Cooking method:

To use this simple recipe for making pickled peppers, you need to remove the stems and seeds from the fruits, place them on a baking sheet and bake in an oven preheated to 180 °C for 10-15 minutes. Place hot peppers into prepared jars. Bring tomato juice to a boil, add salt, sugar, vegetable oil, cook at low boil for 10-15 minutes. Pour in vinegar and remove from heat. Pour boiling marinade over peppers. Immediately roll up the jars, turn them over and wrap them until they cool.

Baked bell peppers in oil marinade

Ingredients:

2 kg multi-colored bell peppers
20 g garlic

For the marinade:

100 g vegetable oils
10 ml lemon juice
10g salt
5 g dried Italian herbs
2-3 g ground black pepper

Cooking method:

Before pickling bell peppers, they need to be washed, dried, greased with vegetable oil, placed on a baking sheet and baked in the oven for 15-20 minutes at 200 °C. Remove the skin and seeds from the baked peppers and save the juice released during baking. Mix oil, lemon juice, salt, herbs, black pepper, add the juice released from the pepper. Place the peppers tightly in jars, pouring marinade over each layer. Sterilize 0.5 liter jars for 15 minutes. Then roll up, turn over and wrap until cool.

Peppers stuffed with eggplants.

Ingredients:

1 kg bell pepper
700 g eggplants
200 g carrots
30 g garlic
70 ml vegetable oil

For the marinade:

1.5 kg tomatoes
30 g salt
30 g sugar
Bay leaf
black and allspice peas
dried dill and basil to taste

Cooking method:

For this recipe for pickled bell peppers, you first need to prepare the filling: peel the eggplants, cut into large slices, sprinkle with salt, mix and leave for 20 minutes. Then rinse, squeeze and finely chop. Grate the carrots on a fine grater and fry in oil until soft. Add eggplants, simmer for 10-15 minutes. Core the bell pepper, blanch in boiling water for 5 minutes, and drain in a colander. Fill the prepared peppers with eggplant filling, place in prepared jars, sprinkle with finely chopped garlic. Grind the tomatoes using a blender. Bring the mixture to a boil, add salt, sugar, spices and herbs, cook for 15 minutes. Pour hot marinade over peppers. Sterilize 0.5 liter jars for 15 minutes, 1 liter jars for 25 minutes. Then roll up and wrap until cool.

Ingredients:

2 kg yellow and red bell peppers

For the marinade:

500 ml water
500 ml apple juice
50 g salt
80-100 g honey
50 ml 9% vinegar
50 ml vegetable oil
2-3 buds of cloves
pinch of cinnamon

Cooking method:

Cut the bell pepper as desired. To marinade pickled bell peppers for the winter according to this recipe, you need to mix all the ingredients (depending on the sweetness of the apple juice, you can increase or decrease the amount of honey), bring to a boil and simmer for 3-4 minutes. Blanch the peppers in the prepared marinade in small portions for 4-5 minutes, then transfer to jars. Pour boiling marinade over peppers. Cover the jars with lids and sterilize: 0.5 l volume - 10-15 minutes, 1 l - 15-20 minutes. Then roll up, turn over and wrap until cool.

Ingredients:

1.2 -1.5 kg bell pepper
3 cloves garlic
4 allspice peas

For the marinade:

1.2-1.5 liters of water
50 g salt
50 g sugar
50 ml 9% vinegar

Cooking method:

Carefully cut out the stem with seeds from the pepper. Place the prepared pepper tightly in a 3-liter jar, add garlic and allspice. Pour boiling water over, leave for 15 minutes, then drain the water and use to prepare the marinade. Add salt and sugar to it, bring to a boil, pour in vinegar and remove from heat. Pour hot marinade over peppers. Roll up the jar and wrap it until it cools.

As you can see in the photo, pickled bell peppers prepared according to this recipe can be used for stuffing:

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Ingredients:

1 kg bell pepper
fresh hot pepper and garlic to taste

For the marinade:

1 liter tomato juice
40 g salt
4-5 black peppercorns

Cooking method:

Carefully cut out the stem with seeds from the pepper. Blanch the prepared peppers in boiling water for 3-4 minutes. Let the liquid drain. Place the pepper tightly in a sterilized jar, add chopped hot pepper and garlic. Bring tomato juice to a boil, add peppercorns, salt, boil for 2 minutes. Pour boiling marinade over peppers. Roll up a jar of homemade pickled peppers and wrap until cool.

Ingredients:

1 kg bell pepper
1 kg apples
200 g onions
15 ml lemon juice

For the marinade:

1 liter of water
100 g sugar
30 g salt
50 ml 9% vinegar
50 ml vegetable oil
5 allspice peas
4 black peppercorns
pinch of cinnamon

Cooking method:

Wash the bell pepper, carefully cut out the stalk with seeds, blanch in boiling water for 2-3 minutes. Cut apples and onions into small cubes, sprinkle with lemon juice. Fill the peppers with apple filling and place in sterilized jars. For the marinade, bring water with spices, salt, sugar, and butter to a boil. Pour in vinegar and remove from heat. Pour hot marinade over peppers. Sterilize 1 liter jars for 15-20 minutes. Then roll up and wrap until cool. There is no need to turn over jars of peppers pickled for the winter according to this simple recipe.

Ingredients:

1 kg bell pepper

For filling:

50-70 g dill
50-70 g parsley
40 g garlic
15 g fresh hot pepper
10 g sugar
20 g salt
50 ml vegetable oil
30 ml 9% vinegar

Cooking method:

To use this recipe for making pickled bell peppers, you need to wash, dry, place on a baking sheet and bake in the oven until soft (it should darken slightly). Place the hot pepper in a bag, tie tightly and leave for 10 minutes. Then carefully peel and remove the core. Save the liquid released during baking. Grind dill, parsley, garlic and hot pepper in a blender, add salt, sugar, vinegar and oil. Place a little of the prepared filling into each pepper. Place the stuffed peppers in 0.5 liter jars, pour in the liquid released during baking. If it is not enough, add boiling water, filling the jars to the top, and sterilize for 15-20 minutes. Then roll up and wrap until cool.

Ingredients:

2 kg bell pepper
horseradish leaves
tarragon

For the brine:

1 liter of water
70 g salt
20 g sugar

Cooking method:

Wash the peppers and blanch in boiling water for 2 minutes. Then place tightly in a container, topping with horseradish leaves and tarragon. To make the brine, bring water with salt and sugar to a boil. Pour cooled brine over the pepper and place pressure on top. Leave at room temperature for 4-7 days. Then store in a cool place.

The following selection contains recipes with photos on how to pickle hot peppers at home:

Pickled hot green pepper.

Ingredients:

700 g hot green pepper

For the marinade:

1 liter of water
50 g sugar
30 g salt
20 ml vegetable oil
20 ml 9% vinegar
1 bay leaf

Cooking method:

For this recipe for pickled hot peppers, the pods need to be washed and the core and seeds should not be removed. For the marinade, mix water, salt, sugar, vegetable oil, add bay leaf, bring to a boil. Place the peppers in the marinade, blanch for 7-10 minutes, then transfer to jars. Bring the marinade to a boil, add vinegar, pour in pepper. Roll up the jars, turn them over and wrap them until they cool.

Spicy hot pepper.

Ingredients:

700-900 g hot pepper
20 g garlic
5-6 peas of allspice
2 bay leaves

For the marinade:

1 liter of water
60 g honey
30 g salt
100 ml 9% vinegar

Cooking method:

Before pickling hot peppers, they must be cleared of stalks and seeds (it is better to work with gloves). Place the pods in jars, add chopped garlic and spices, pour boiling water over them, leave for 10 minutes. Then drain the water. Add honey and salt to it, boil for 2 minutes, pour in vinegar and remove from heat. Pour boiling marinade over peppers. Roll up jars of hot peppers marinated according to this recipe, turn them over and wrap until cool.

Ingredients:

500 g hot pepper
20 g garlic

For the marinade:

350 ml water
150 ml 9% vinegar
100 g sugar
50 g salt

Cooking method:

To pickle hot peppers according to this recipe, you need to wash them and cut them into rings. Cut the garlic into slices. For the marinade, add salt, sugar, vinegar, and garlic to boiling water. Add hot peppers to the marinade and bring to a boil. Then transfer to a sterilized jar, pour in the marinade, roll up and wrap until cool.

Ingredients:

1 kg hot pepper
100 g celery greens
15-20 g garlic
4-5 bay leaves

For the brine:

1 liter of water
80 g salt

Cooking method:

To prepare pickled hot peppers for the winter according to this recipe, you need to place washed and dried celery greens at the bottom of the container. Place hot pepper pierced near the stalk, chopped garlic and bay leaf on top. Dissolve salt in boiling water and cool. Pour cooled brine over the pepper and place a slight pressure on top. Leave at room temperature for 5-10 days, stir occasionally. When the pepper turns light, it is ready. Place peppers in sterilized jars. Boil the water left over from the fermentation and pour in the pepper. Roll up jars of hot peppers marinated for the winter according to this recipe, turn them over and wrap them for 2 hours.

Ingredients:

1 kg red hot pepper

For the marinade:

2 kg tomatoes
70 g sugar
40 g salt
50 ml vegetable oil
20 ml 9% vinegar

Cooking method:

If you want to pickle hot peppers for the winter using this recipe, you need to wash the pods and leave the core with the seeds. Grind the tomatoes using a blender or rub through a sieve. Bring the mixture to a boil, add salt, sugar, vegetable oil, boil for 15 minutes. Place the peppers in the marinade and cook over low heat for 15-20 minutes, then use a fork to scoop the peppers into jars. Bring the marinade to a boil, pour vinegar into it and remove from heat. Pour hot marinade over peppers. Roll up the jars, turn them over and wrap them until they cool.

Ingredients:

3 kg green hot pepper
50-70 g garlic
70-100 g dill

For the brine:

1.5 liters of water
90 g salt

Cooking method:

Prick the hot pepper, place it in a fermentation container, sprinkle with chopped garlic and herbs. Fill with cold brine and set pressure. Leave at room temperature for 5-10 days. Then drain the brine, pour fresh brine over the pepper and store in a cool place.

Look at the selection of photos for recipes for hot pickled peppers:

Summer will fly by before you know it, and you want to stock up on the gifts of nature for the winter, so that you can later take out pieces of summer from the basement and enjoy the taste. Today we’ll look at how to seal pickled bell peppers for the winter; recipes with photos will help you choose the best option from the proposed options and stock up on delicious preserves for the winter.

Products:

Pepper thick and juicy 5 kg
Bay leaves 5 pcs
Black pepper - 25 peas
A little chili
Cloves 5 pieces
Garlic 5 cloves

For the marinade:

Granulated sugar 7 spoons
Mineral water 1.5 liters
Salt 1.5 spoons
Vinegar 9% – 50 ml

Clean the clean vegetable from all excess, divide into four long slices, or even six. Fill the cooking container with mineral water and put in all the other products, wait until it boils. Since there is a lot of pepper, and all of it will not fit at once, we lower it into the pan in parts and cook for 5-6 minutes. The main thing is not to overcook it; crispy it will be much tastier.

Place 4-5 peppercorns, one clove and bay leaf, a small piece of chili and a clove of garlic into sterilized jars. Using a slotted spoon, remove the peppers and place tightly in the jar. This process is a little tricky as the peppers are hot, so be careful. Close with a key or screw on the lids. Be sure to turn it over, and of course wrap it in something warm.

Pepper is a wonderful snack for the winter; it is prepared for the winter with sugar, honey, with vegetables and alone. The following recipe is simple and quick to prepare.

Sweet and sour pepper, simple recipe

Products:

Sweet pepper, (all colors) 1.5 kg
Vinegar 200 g – 9%
Water 300 ml
Vegetable oil (preferably odorless) one glass
Fine sugar half a glass
Garlic 5 cloves
Pepper pots 8 pcs
Bay leaf 3 pieces

Peel the peppers and cut into small slices, place all other products in a saucepan or other container for cooking. Immediately lower the vegetable and blanch for five minutes. Place the prepared peppers in clean jars, lay out multi-colored slices (this will look beautiful), and pour in the marinade. Sterilize in a water bath for 15 minutes. Cover and place upside down in a warm place.

Marinated bell peppers with butter

Products:

5 kg pepper, ideally red fleshy one
Marinade:
200 g white sugar
Liter of water
Glass of vinegar
200 ml sunflower oil (unflavored)
2 bay leaves
2 clove buds
2 full spoons of table salt

In an enamel bowl, bring to a boil all the ingredients for the syrup, except vinegar, which you add at the end. Keep the vegetable cut into four parts in boiling water for 2 minutes in another container. Remove with a slotted spoon and place in the dressing, which is kept on low heat, boiling for no more than five minutes. Place soft peppers in clean jars; no need to compact them tightly. Fill the jars with yushka and close with a key.

Pickled peppers without sterilization

4 kg of meaty peppers, different colors possible
Products for marinade
450 g vinegar 6%
2 liters of water
500 g granulated sugar
250 g sunflower oil
2 g ground pepper
4 bay leaves

Mix all the ingredients for the marinade and put on fire. Peel the pepper from all excess and divide into slices, the size you prefer. Place in portions into the boiling marinade, blanch until the pepper changes color, but do not overcook. Pack into jars, fill with brine and roll up. Place lids down and wrap.

Red sweet bell pepper with honey

Products:

3 kg fruits
Garlic
Vegetable oil
Marinade:
600 ml water
120 g honey
90 g table salt
300 g sugar
1 spoon 70% essence

Yield: 6-7 half-liter jars

Peeled pepper, cut into several pieces, pour over boiling water. In an enamel saucepan, boil water with salt, sugar, and finally add honey and essence. Place one chopped garlic and 5 ml of boiled vegetable oil in clean, prepared half-liter jars.

Add enough pepper to the marinade to cover it with liquid. As soon as the marinade boils again, time it for 3 minutes. Place tightly into jars.

Boil the marinade, add the remaining fruits, repeat the process. Place a sprig of parsley into each jar, cover with lids and sterilize for 25 minutes.

Whole roasted peppers for the winter with herbs

Products for 3 half-liter jars:
1.5 kg large pepper
A few cloves of garlic
One bunch of dill
60 g sugar
35 g salt
15 ml table vinegar
A little water and refined oil

Wash each pepper and dry it with a towel, we will fry it, so it must be absolutely dry, otherwise the oil will shoot out. Place in a large frying pan and fry on all sides. Don’t put too much on it to make it easier to turn it over; it’s best to use kitchen tongs for this.
Chop the garlic cloves and dill. Place the vegetable in prepared jars (sterilized in advance), sprinkle with garlic and dill, add a spoonful of salt and vinegar, and 2 teaspoons of sugar. Fill with boiling water to the top and quickly roll up.

Pickled bell pepper

Products:

Meaty and large peppers 3.5 kg
Honey 4.5 spoons, with a slide
Granulated sugar and table salt 2.5 tablespoons each
Vinegar 9% 150 ml
Allspice 6 peas
Black 12
Bay leaf 9 pcs
Carnation buds 6
Mineral water 550 ml

Cut the meaty vegetable, peeled of all excess, into pieces and place in a large saucepan. Sprinkle with salt and sugar, add water and oil, add honey. Mix thoroughly with a wooden spoon, turn on the stove, the heat must be medium, otherwise everything will burn, and continue working with the wooden spoon. Time it for 6 minutes, don’t stop turning, add vinegar. Place the hot pepper in a prepared container (glass jars), trying to capture the skin as well. We quickly close the lids; there is no need to remind them that they were previously sterilized. Turn over, cover warmly, and leave until morning.

Pickled pepper

Products for 4 half-liter jars:

2 kg green meaty pepper
Take half a glass of salt, sugar, refined oil, and 9% table vinegar
6 black peppercorns
1.5 glasses of water
2 lavrushki

Peel the pepper and divide into four parts. Pour water and vinegar into a saucepan, add butter and add salt and sugar, add bay leaves and peppercorns. Place on the stove and bring to a boil. Now pay attention, the vegetable is designed for 4 jars, so you need to divide it into four portions, lay out the first portion and boil for no more than 7 minutes. Place tightly in a jar and fill with a ladle of marinade. Roll up with a key or close with special lids. Continue in the same spirit with the remaining portions.

Look also: delicious recipe.

Multi-colored peppers for the winter

3 kg yellow, red and green peppers
4-5 cloves of garlic
A little dried dill
For 1 liter of marinade:
0.5 tablespoons each of odorless oil, vinegar and sugar
2 tablespoons salt

Divide the multi-colored peppers into strips, probably into 8 parts. Boil water in a saucepan and add the marinade products (except dill and garlic), as soon as it starts to boil again, add the peppers, which are so bright and pleasing to the eye. You don’t need to cook them for a long time; fifteen minutes is enough. Remove with a slotted spoon and let cool slightly, otherwise you may burn all your fingers. Then put it in jars, sprinkle with crushed garlic and dill. Pour over the marinade and sterilize for 15 minutes, seal, place bottom up and wrap with something.

For rolling, choose fleshy peppers; it is better not to use those with thin walls.
Goes great with squash, tomatoes and zucchini.
You can roll it whole or cut into pieces.
There is no need to cook for a long time; the pepper should have its natural crunch.
You can stuff it before rolling it up.
It is best to use vinegar for the marinade, then the pepper tastes sweet and sour.
Pepper goes well with honey.