Preparations for the winter cannot be done without preserved bell peppers. You can make delicious salads, lecho, dressings, pickled peppers, and stuffing peppers from bell peppers.

Bell peppers are a very healthy and tasty winter snack.

We present to you recipes for preserving bell peppers for the winter with various vegetables and spices.

Proven recipes for preparing peppers will be useful to any housewife.

Pickled bell peppers for the winter

You always want to cook something original - for example, pickled peppers for the winter. A simple recipe for preparing bell peppers at home. This amount of ingredients will make 5 liter jars of delicious pepper.

Ingredients: bell pepper – 4 kg.

Marinade: water – 1 l., vinegar 9% – 200 g., sunflower oil – 200 g., sugar – 200 g., salt – 2 tbsp. l., bay leaf - 2 pcs., black peppercorns - 5-6 pcs., allspice - 2 peas, cloves - 2 buds.

Recipe

Wash the pepper and remove the seeds. Cut each peppercorn into 4 parts.

Prepare the marinade: pour everything into a saucepan with 1 liter of water, except vinegar. Boil for 5 minutes, add vinegar at the end.

Place the pepper in boiling water and blanch for 2 minutes.

Remove the peppers with a slotted spoon and lower them into the marinade boiling over low heat for 5 minutes.

Sterilize jars and lids. Place the peppers in sterile jars, pour in the hot marinade and roll up the lids. Peppers in jars should be marinated, so don’t pack them too tightly

Bon appetit in winter!

Bell pepper lecho with tomatoes

An incredibly tasty preparation of tomatoes and bell peppers for the winter.

Ingredients: bell pepper – 5 kg, tomatoes – 5 kg, sunflower oil – 0.5 l, sugar – 0.5 kg, salt – 5 tbsp. l., vinegar 9% - 150 ml.

Recipe

Wash bell peppers, remove seeds. Cut the pepper into strips.

Wash the tomatoes, remove the stems. Cut into pieces and grind with a blender or meat grinder.

Place the peppers and tomatoes in a saucepan, add oil, sugar, salt, and vinegar.

Bring to a boil, cook for 20 minutes over medium heat.

Place the finished lecho in sterile jars and roll up the lids.

Bon appetit in winter!

Canned bell peppers for stuffing

Small and dense peppers are suitable for preservation. In winter, such peppers can be used for stuffing or in salads. Ingredients: bell pepper – 1.5 kg, water – 3 liters, sugar – 150 g, salt – 100 g, black peppercorns – 10 pcs., allspice – 10 peas, vinegar 9% – 60 ml.

Recipe

Wash the pepper, remove the stem and remove the seeds.

Bring water to a boil in a large saucepan and place bell peppers in boiling water for 3 minutes. Immediately after this, immerse the peppers in cold water.

We take the peppers out of the water, let them drain, and place them tightly in sterile jars.

Prepare the marinade by adding all the ingredients except vinegar, add it after the marinade boils.

Pour the boiling marinade into the jars of peppers, cover with lids and leave to sterilize for 30 minutes.

Take out the jars of pepper, roll up the lids, turn them upside down and leave until completely cool.

The peppers are ready for stuffing. Bon appetit in winter!

Salad of bell peppers and carrots for the winter

A very tasty and bright salad of peppers and carrots for the winter.

Ingredients: bell pepper – 600 g, onion – 4 pcs., carrots – 400 g, green tomatoes – 5 pcs., vegetable oil – 100 ml., salt – 1-1.5 tbsp. l., sugar - 2 tsp, ground black pepper - 1-2 pinches, vinegar 6% - 100 ml.

Recipe

Wash the pepper, remove the seeds and cut into strips.

Finely chop the tomatoes. Peel the onion and cut into half rings. Peel the carrots and grate them on a coarse grater.

Place peppers, tomatoes, carrots and onions in a saucepan, salt and pepper, add sugar.

Put on the fire, once it boils, simmer for 10 minutes, add vegetable oil and simmer for another 7 minutes, pour in vinegar. Mix and place in sterile jars.

Cover with lids and set to sterilize for 10 minutes, remove and immediately roll up the lids.

Salad with bell peppers and carrots is ready. Bon appetit in winter!

Dressing for borscht for the winter with bell pepper

An excellent option for dressing borscht for the winter with bell pepper. With this preparation, borscht is prepared in 15 minutes.

Ingredients: bell pepper – 0.5 kg, beets – 1 kg, carrots – 1 kg, onions – 1 kg, tomatoes – 1 kg, vegetable oil – 200 ml, sugar – 75 g, salt – 70 g ., water - 60 ml., vinegar 9% - 50 ml., bay leaf - 3 pcs., allspice - 10 peas.

Recipe

Peel beets, onions, carrots and chop in a food processor or grate on a coarse grater.

Pour water into a saucepan, add carrots, beets, onions, half the oil, a third of vinegar, a little salt.

Stir and cook over low heat. As the liquid increases (the vegetables release juice), the heat can be increased and brought to a boil. Cover the pan with a lid and simmer for 15 minutes over medium heat.

Grind the tomatoes in a blender, cut the sweet pepper into strips.

After 15 minutes, add bell pepper, sugar, salt, the second half of the butter, allspice, and bay leaf to the vegetables.

Pour in the chopped tomatoes and bring the contents of the pan to a boil. Cover with a lid and simmer the vegetables for 30 minutes, stirring occasionally.

Place the prepared borscht dressing into sterile jars using a large spoon, roll up the lids, turn over, and leave to cool completely.

Borscht dressing with bell pepper is ready, you get 4.5 liters.

Bon appetit in winter!

Video - Dressing for borscht for the winter

With the onset of autumn, many housewives begin to make preparations for the winter from vegetables grown in their own garden. Pickled peppers for the winter are no exception: any kind of vegetable is used, depending on what dishes the household likes. Such preparations can be eaten separately with bread or used as a side dish or salad for the main course.

Recipe for pickling bell peppers

To prepare pickled peppers in oil, stock up on the necessary ingredients:

• 1 liter of water;
• 3 kg of sweet peppers;
• 300 g sugar;
• 130 ml table vinegar;
• 10 pieces. peppercorns;
• 3 pcs. bay leaf;
• 2 tbsp. spoons of salt;
• a glass of vegetable oil.

Once the food is cooked, start working on the jars and lids. They need to be sterilized in a convenient way: steamed, in the microwave. Also, many housewives wash jars in a soda solution.

It is most convenient to take 500 ml jars, in which the peppers will not spoil, even if they are not eaten immediately.

Necessary:

A simple recipe for pickled peppers for the winter turns out to be very tasty and nutritious. Vegetables can be used as a separate dish or side dish.

Chili Pepper Pickling Recipe

If you like spicy snacks, then you will definitely like pickled chili peppers for the winter. But it’s not worth preparing a lot of such preparations, since they are not eaten as a separate dish, they are used only as a snack.

To prepare a winter marinade you will need the following products:

• spicy ;
• 500 ml vinegar and water;
• 2 tablespoons each of sugar and salt.

The recipe for preparing the dish is simple and will take no more than an hour to prepare without preparation. The first step is to sterilize the jars and rinse the vegetable well, drying it.

After this, start marinating the dish:

The good thing about pickled peppers is that it doesn’t require much preparation and cooks very quickly. It can be used as a snack, and therefore you should not preserve the vegetable in large quantities.

Recipe for pickling whole peppers

Another recipe for pickling peppers, which is prepared very quickly and turns out to be a delicious dish. For preparation, it is better to use three-liter jars. The first step is to sterilize the jars and prepare the necessary ingredients.

For three liters of water you will need the following products:

• 7-10 pieces of bell pepper;
• 500 g sugar;
• 400 g vinegar 9%;
• 500 g vegetable oil;
• 3 tbsp. l salt.

Before preparing pickled peppers for the winter, you need to wash the vegetables well and prick each peppercorn with a needle. Then the peppers are placed in a pan, but not tightly together, and filled with cold water.
After the water boils, take the vegetable out of the pan and put it in jars.
Add sugar, salt, oil to the water, add vinegar after the water boils. Remove the pan from the stove and pour in the vegetables that have been placed in the jars. We repeat all other steps from previous recipes: roll up the lid, turn the jar over, wrap it in warmth and remove it after cooling.

Video recipe for pickled red peppers in oil

Pickled peppers for the winter in honey

If you want something unusual in winter, prepare a sweet snack that will not leave anyone indifferent.
It will require red peppers, 1 glass of vegetable oil, honey, vinegar 9%, 5 bay leaves and 5-10 pcs. peppercorns.

Below we will describe how to pickle bell peppers for the winter with added sweetness:

Pickled Green Pepper Recipe

Most people grow red peppers, but green, yellow, and orange varieties are just as tasty. Therefore, below we will tell you how to make pickled green peppers for the winter as a snack.

First you need to sterilize all jars and lids, and then follow these steps:

We have described simple recipes for pickled sweet peppers for the winter using different ingredients. If you prepare several of these vegetable jars, then in the middle of winter you can replenish the supply of vitamins that your body lacks.

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 oil 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 delicious!

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.

Food preferences in adulthood and childhood are fundamentally different. Remembering how my mother closed numerous jars of tomatoes, cucumbers, and salads in the summer, I didn’t understand why she was doing this, because all the pickles seemed tasteless to me, disgusting, too concentrated, in a word, I didn’t eat them. But I remembered one dish with a kind of childish warmth, since it was this dish that I devoured with pleasure on both cheeks. It was pickled green peppers for the winter. Recovering the recipe in my memory, I started preparing it. The pepper turned out great. I highly recommend that you cook this summer vegetable using my recipe.
Ingredients:
- Bulgarian pepper;
- salt - 3 tablespoons;
- sugar - 3 tablespoons;
- vinegar - 3 tablespoons;
- black peppercorns.

How to cook with photos step by step

Sterilize jars and lids.
Wash the sweet green pepper and cut it into equal parts. We clean the seed, veins and stalks, and then lay it out in multi-colored layers.














We put water on the stove to heat until it boils, then pour it into the jars of pepper.




Let it brew for 10 minutes so that the pepper softens a little and partially releases its taste and aroma.
After this time, return the boiling water to the pan, add all the other ingredients and bring to a boil again.










Next, pour the contents of the pan into jars and immediately seal them. Turn over and wrap with warm cloth. Let it cool and put the pickled peppers in the pantry for the winter).
When serving, I place it in a deep bowl. The dish really looks bright, the green color of the pepper does not disappear anywhere, but is pleasing to the eye.
Bon appetit!




Here's how to cook it

Both snack options are easy to prepare and have a very bright and memorable taste. Peppers marinated “Italian style” are prepared from roasted peppers and marinated partly in their own juice. The taste of this snack option is based on a combination of “smoky” notes of baked peppers, herbs, garlic and olive oil. This appetizer can be served within a few hours. The pepper turns out aromatic, juicy, tender and incredibly tasty.

The second snack option - crispy pickled peppers - has a similar, at first glance, set of components. There are some spices and garlic and herbs that give the dish aroma and piquancy, but the cooking process is significantly different and gives a completely different result. The peppers remain slightly crunchy and have a spicy, peppery flavor.

Each option is good in its own way. Try and choose which one you like best!

Prepare the ingredients according to the list.

Let's start with preparation Italian quick pickled peppers. Wash the peppers thoroughly and place them on a baking sheet in a single layer.

Prick the pepper in several places with a fork, place in an oven preheated to 180-190 degrees and bake for 30 minutes, until black marks appear. After 15 minutes, turn the peppers over to ensure even cooking.

Place the baked pepper in a bag, seal it tightly and leave for another 15 minutes - this will make it easy to peel the pepper.

Peel the peppers and cut into strips, drain off any juice that has accumulated and save for the marinade.

Finely chop the basil and fresh herbs to taste, cut the garlic into slices. Add the garlic and herbs to the pepper pieces.

For the marinade: add 1-2 tbsp to the collected juice of the baked pepper. wine vinegar and 3-4 tbsp. olive oil.

Pour the prepared marinade over the peppers. Add ground black pepper and salt to taste.

Mix everything thoroughly and cool completely. And then cover it tightly and place it in the refrigerator for 5-6 hours, or even better, overnight.

Instant Italian marinated peppers are ready!

I admit, this option is my favorite. It contains both the pickled pepper itself and the fragrant marinade, which is delicious even just soaked with a piece of bread. In my family, this appetizer is rarely allowed to steep. Seasoned with basil, lemon juice instead of vinegar, complemented with pieces of feta cheese or feta cheese - this “under-pickled” pepper already tastes incredibly good. And if you still let it brew, it’s simply impossible to tear yourself away from it!

Now let's prepare the second version of the appetizer - Instant Crispy Pickled Peppers. This method of preparing the snack takes a little longer, because the pepper needs to be marinated for a day.

To prepare the appetizer, remove seeds from the pepper and cut into quarters or strips. Small strips of pepper will marinate a little faster.

Cut the onion into half rings. And garlic - in slices. Also finely chop the fresh herbs. And optionally add 1/3 or half of chopped hot pepper.

To prepare the marinade: measure water into a saucepan, add lava leaf, cloves, sugar, salt and pour in sunflower oil.

Bring the marinade to a boil, taste and add more salt and sugar to taste if necessary. Turn off the heat and pour in the vinegar.

Combine the prepared components. Pour the hot marinade over the peppers and vegetables and mix everything thoroughly.

Cover the container and apply light pressure. Let the marinade cool completely and then place in the refrigerator. In a day, the appetizer will be ready for tasting.

Instant pickled peppers are ready! Enjoy your meal!