Pickled peppers - very delicious preparation for the winter, which will wonderfully decorate your table. Everyone has their own recipe for pickled peppers. Some people prefer old way their grandmother, someone invents their own. In any case, preparing bell peppers is a wonderful reason to please your family by opening a jar or two of this wonderful preserve. Pickled peppers have their own unique, unique taste. On our website you will find delicious recipes for this wonderful snack. Enjoy and make your loved ones happy this winter wonderful dish, A simple recipes with step-by-step photos will help you in preparation!

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kerescan - Jul 17th, 2015

You've probably prepared or tried these pickled vegetables. But have you tried pickled peppers with honey? A cauliflower? I like to make a lot of new homemade preparations every harvesting season. A colleague gave me this delicious, unusual and simple honey and vinegar preserve recipe. I suggest you try to make such a preparation.

Good afternoon, dear readers! Marinated sweet is very tasty and healthy snack or full side dish V winter period.

Not even in early spring yet fresh vegetables and fruits are very good to open a jar and replenish the body useful vitamins, which are so lacking at this time of year.

For home canning choose bright fruits that are red or yellow color so that later the dishes are brighter and more elegant. And there are a huge number of recipes for making pickled peppers.

I just collected a few that, in my opinion, are the most delicious and easiest to prepare. And you choose your favorite.

Pickled sweet bell peppers for the winter, the simplest recipe

You will need:

For 6 liter cans

• 4-5 kg. – sweet pepper (preferably red or yellow)
• 7 tbsp. spoon - sugar
• 1.5 tbsp. spoons - salt
• 1.5 liters – clean cold water
• 50 gr. – vinegar 9%
• 6 pcs. – large bay leaves
• 6 pcs. – large cloves
• 30 pcs. – buds spicy cloves and peppercorns
• 6 pcs. – small chili peppers (if the pods are large, cut it into pieces)

How to cook:

1. We need to prepare the peppers. Wash the vegetable, cut off the tail, remove seeds and membranes. Cut into slices.

2. We need to prepare the jars. Place 5 pieces in pre-sterilized jars. black peppercorns, cloves and Bay leaf ick, chili pepper, garlic clove.

3. Pour into a separate pan cold water, add salt and sugar; when the filling boils, add vinegar. Taste it, if you don’t like something, you can add a little salt or sugar.

4. Sliced ​​peppers are dipped in portions into boiling brine. Keep for 6-7 minutes and put into jars.

5. Fill with brine and roll up the lids.

Calorie content of bell pepper marinated in brine per 100 g. – 25 kcal

Bon appetit!

Bell pepper marinated with oil

Bell pepper marinated with vegetable oil for the winter

You will need:

• 1 kg. – bell pepper (preferably red or yellow)
• 1 cup of sugar
• 350 ml. – clean cold water
• 150 ml. – vinegar 9%
• 150 ml. – any vegetable oil (preferably olive)
• 1 heaped teaspoon of salt
• Black peppercorns, cloves, bay leaves and garlic - all to your taste

How to cook:

1. We need to prepare the peppers. The fruits are washed, the stalk is cut off, and the seeds and membranes are removed. Cut into slices.

2. Prepare the marinade. Boil water in a large saucepan or bowl, then add oil, salt, sugar and, at the very end, vinegar. Make a small fire.

3. Place the pepper pieces in the oily marinade and cook for 10 minutes. The peppers will cook down and become limp.

4. After 10 minutes, use a slotted spoon to place the finished pieces into sterilized jars.

5. Boil the filling again and pour into jars. Roll up the cans.

6. Store in a cool and dark place.

Calorie content of pickled peppers in oil per 100 g. – 194 kcal

Bon appetit!

Video recipe: Pickled bell peppers for the winter

Marinated bell pepper with garlic

Marinated bell peppers with garlic and fresh herbs for the winter

Pepper, according to this recipe, is already prepared delicious salad with garlic, herbs and seasoned with vegetable oil. Scatters instantly! And they will ask for more!

You will need:

• 1 kg. – sweet pepper
• 1.5 teaspoons each - salt and sugar
• 100 ml. – any vegetable oil
• 1 PC. - large head of garlic
• Bunch and bunch or any other fresh greens
• 50 ml. – vinegar 9%
• Black peppercorns and bay leaves - to your taste

How to cook:

1. Wash the peppers and dry them on a towel.

2. Cover a baking sheet with foil, arrange the whole fruits and place in the oven to bake at 180 degrees for 30-60 minutes. The time depends on the size of the fruit.

3. When the pepper wrinkles and begins to bake, it must be removed from the oven and placed in plastic bag. Tie the bag tightly. Leave for 5 minutes. After such a “bath” the pepper is well cleaned!

4. Remove the skin, tail and seeds from the baked pepper. It is better to do all these actions over a bowl, as the pepper turns out very juicy and the juice will drain. Cut into pieces and place them in a colander or sieve to drain all the juice. We will make a marinade from it.

5. Prepare the marinade. Pour all the juice that has been collected into a saucepan and add oil. Bring to a boil and add salt and sugar. While stirring, dissolve the salt and sugar, now you can pour in the vinegar and remove from the heat.

6. Peel and chop the garlic thin pieces. Wash the greens and chop finely.

7. Place in sterilized jars in layers - pepper (to the middle of the jar), herbs and garlic. Then pepper again and add marinade.

8. Filled jars are sterilized for 20-25 minutes and rolled up.

9. You can eat after 2 weeks.

Bon appetit!

Video recipe: Pickled bell peppers with dill and garlic for the winter

Whole pickled peppers

Whole pickled peppers for further stuffing

If you want to pamper yourself in winter stuffed peppers, that is, 2 options. The first is to freeze fresh peppers, and the second is to roll whole peppers into jars!

This is if there is no longer free space in the freezer. And you will always have summer on the table!

You will need:

For 3 liter jar

• 1.5 kg. – peppers
• 1 -1.5 liters – clean cold water
• 1/2 tbsp. spoons - sugar
• 1 tbsp. spoon - salt
• 2 tbsp. spoons – vinegar 9%
• Bay leaf, black peppercorns, allspice, cloves - everything to your taste, a couple of pieces

How to cook:

1. Wash the fruits and carefully cut off the tail. Remove the entire center (seeds and membranes).

2. Prepare the brine: in large saucepan pour water, add sugar, citric acid and salt. Boil.

3. Dip the peeled peppers into boiling brine for 2-3 minutes and immediately under cold water.

4. Carefully place the scalded fruits into jars. It can be one on one. Just don’t press or stuff it tightly. Pour in hot brine.

5. Sterilize the filled jars for 15 minutes and roll up.

Bon appetit!

Video recipe: Preparing peppers for stuffing in winter

Pickled bell pepper

Instant pickled bell peppers

You will need:

• 2 kg. – bell pepper
• 1 PC. – hot pepper Chile
• 100 ml. – any and vinegar 9%
• 100 gr. – salt
• 1.5 tbsp. spoons - sugar
• 1 liter – clean water

How to cook:

1. Wash and peel the fruits. Cut into large pieces.

2. Prepare the brine. Pour water into a large saucepan, add butter, salt, sugar, and at the very end vinegar.

3. Place pepper pieces into the boiling marinade, preferably in portions, for 6 minutes.

4. Place the boiled pepper in a jar, pour boiling marinade over it, and put hot pepper on top.

5. When the pickled peppers have cooled, place the jar in the refrigerator. You can eat it right away, but it’s much tastier the next day, when the pieces are well soaked in the marinade.

On a note! Pepper can be served after 2 hours.

Bon appetit!

Video recipe: Pickled peppers - the easiest and fastest recipe

Marinated bell peppers with onions

Marinated bell peppers with onions - quick, simple and tasty

This is a quick and tasty appetizer if you need to quickly set the table for guests to arrive. But you can also just pamper your family.

It's very easy to prepare and doesn't take much time. And the result is just to lick your fingers. Let's begin!

You will need:

• 4-5 pcs. – bell pepper
• 2 pcs. – heads onions(you can take red)
• By bunch different greens(dill, parsley...) - to your taste
• 2 tbsp. spoons - any vegetable oil
• 3-4 pcs. - garlic cloves
• Salt, sugar - to your taste
• 1 teaspoon - wine or
• 3-4 pcs. – allspice and black peas

How to cook:

1. First you need to pickle the onions. Cut it into thin half rings and put it in a jar, add salt, pepper, sugar, vinegar. Leave for 2 hours to soak. You can prepare the onions in the evening.

2. Wash, peel and coat the peppers with any vegetable oil and bake in the oven or microwave. We remove the skin from the baked peppers - this is optional, but it tastes much better without the skin.

3. Finely chop fresh herbs and garlic and add to the pickled onions. Mix everything.

4. Fill the baked peppers with the resulting mixture and place in a serving bowl.

5. Preparing the filling. Mix oil and vinegar, you can add a little fresh herbs.

6. Pour the resulting mixture over the peppers. You can serve it on the table!

On a note! It is advisable to let this dish sit for about an hour, then the peppers will be soaked in the filling and will be even tastier.

Bon appetit! And good luck with your preparations for the winter!

Video recipe: Korean sweet peppers with onions

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The season of sweet peppers is here. Many housewives close different varieties of lecho and other different winter products for the winter. canned salads with bell pepper. Today I propose to make delicious bell peppers marinated in pieces instant cooking.

Besides the fact that this preparation is good in itself as a cold marinated appetizer, its huge advantage is that there are no extra ingredients and we marinate without sterilization, which means that everything takes a minimum of time. Therefore, if you have a lot of pepper and little time, then I suggest you try rolling up sweet bell peppers in a marinade for the winter. A simple, step-by-step recipe with photos is at your service. Let's try to prepare pickled peppers for the winter?!

Ingredients:

• sweet pepper - 3 kilograms;
• sugar - 1 glass;
• salt - 1 heaped tablespoon;
• vinegar 6% - 1 glass;
• vegetable oil - 1 cup;
• peppercorns;
• bay leaf - 3 pieces;
• water - 1 liter.

How to cook pickled peppers for the winter

First, we need to wash the pepper well and clear it of the seeds inside and cut it into pieces according to the height of the fruit. The slices can be of any width. The size of the pieces I made can be seen in the photo.

Of course, you can skip cutting and roll up the whole peppers, but it’s more convenient to work with small slices. Try closing it this way and that way, and then decide which is more convenient for you.

Now take a larger pan and pour water into it. You need to add everything for the marinade to the water, that is, salt, sugar, vinegar, vegetable oil, bay leaf, peppercorns.

While the marinade is boiling, you need to think about.

If there are not many of them, then I usually process them in the microwave. As for me, it’s quick and convenient, no extra pots or kettles. Just fill a clean jar with water, about half full, and microwave for 10 minutes at maximum power.

The marinade has boiled. We take approximately ⅓ of our pepper and put it in the marinade. You need to boil for 3-5 minutes and that’s it.

Place the processed peppers tightly in a jar and fill them with marinade up to the shoulders. We carry out this procedure until the pepper or marinade runs out.

Filled jars just need to be rolled up with clean lids and wrapped until cool. This product should be stored in a cool place.

I really love this recipe, it takes a minimum of effort, and the result is very tasty. This marinated bell pepper without sterilization is ideal for an appetizer or with potatoes. 🙂 Try to make such a preparation - you won’t regret it. Bon appetit.

Peppers, canned and pickled for the winter, are not only great snack, but also a complete meal to the table. Cooking pepper is easy, and the benefits and pleasure from such a delicacy will not leave anyone indifferent. This article suggests caring housewives some interesting recipes pickling peppers in tomato soy sauce, without sterilizing jars and much more!

Stuffed pepper - tasty dish, which you can delight your family on any day of the week and even guests on holidays. Unfortunately, it is not always possible to buy fresh pepper. That's why savvy housewives have come up with recipes for canning ripe seasonal vegetables.

It is best to preserve peppers in three-liter jars. Pickled peppers have a pleasant soft taste and holds up well to stuffing at any time of the year.

Required:

• Pepper (any one you like: bell pepper or the simplest sweet one from the garden bed) - about one and a half kilograms
• Bay leaf - for aromatic marinade(about three leaves, focus on your preferences)
• Pepper (spice) - black peas are best suited for canning; they add pungency and aroma to the marinade
• For other spices, you can also use allspice (a few peas depending on your preferences), a sprig of celery or dill (for flavor) and salt

Marinade:

• Water is the basis of the marinade (about one and a half liters)
• Vinegar (any) - exactly two large spoons
• Salt - a large spoon, but without a slide
• Sugar - one is enough dessert spoon no slide

How to preserve peppers for stuffing for the winter?

Preparation:

• Before you start canning, you need to prepare the pepper; to do this, it is cleared of seeds and stalks so that you are left with a beautiful “glass” of pepper.
• After peeling, each pepper should be thoroughly washed so that no seeds remain - they can give off a bitter taste.
• You need to boil water in a saucepan. In this water you need to blanch the pepper for one minute, no more. After cooking for a minute, each pepper is caught with a fork.
• the peppers are transferred to a prepared jar that can be sterilized
• You need to prepare a special marinade. All the necessary spices are thrown into boiling water and cooked for five minutes. The hot marinade is poured over the peppers and the jars are rolled up in the usual way for storage.

Peppers marinated with honey for the winter in jars

Some standard recipes They get a little boring and then you want to find a special marinade that will give variety to the preservation. This recipe could be honey marinade, capable of making peppers sweet and sour, crispy and very aromatic. This preservation has a very elegant look, because sweet and bell peppers have different colors, which can be combined or separated.

For such preservation, you can also use paprika - a red pepper that is very fleshy in its structure. Honey for preservation should be chosen as aromatic and natural, not the kind made from sugar syrup.

pickling peppers with honey for the winter

This pickling recipe is good because it does not require any sterilization of the jars. Marinating occurs by double pouring.

Preparation:

• Two half-liter jars are ideal for preparing this pepper.
• Half a kilo of peppers: bell, sweet, ratunda, paprika - cleaned of seeds and stalks. They should be thoroughly washed to remove any seed residues.
• These peppers are marinated in the form of “tongues”, so each fruit should be cut into several parts
• The chopped pepper should be placed tightly in each jar and pour boiling water over it, pressing one layer tightly to the other, leaving a little space for the marinade.
• After this, the peppers are poured boiling water, cover the jars with lids and stand in this state for about fifteen minutes
• This is the time to prepare special marinade
• In a saucepan (it is recommended to use a saucepan because of its comfortable handle), melt two large spoons of natural honey
• Spices are added to honey: coriander to taste, black pepper, salt (teaspoon), a spoonful of any vegetable oil, three large spoons of any food vinegar and half a liter of boiling water
• Water is drained from the jars in which the peppers were blanched and the peppers are filled with ready-made hot marinade.
• jars should be closed in any usual way and put away for storage

Try to combine several types of peppers in one recipe to get the most delicious dish.

Georgian pickled bitter pepper

Pickled vegetables are very in demand and popular in Georgia. That is why most of the recipes originated from this colorful country. Pickled hot peppers can become great recipe for a regular table, it goes well with many simple dishes and serves as one of the best snacks for strong alcoholic drinks.

Preparation:

• For this recipe you will need about two and a half kilos of fresh pepper harvest
• It does not need to be cleaned; it is enough to make a longitudinal cut of four to five centimeters on one side.
• This cut is necessary so that the marinade penetrates deep into the pepper and remains in its interior. pleasant taste
• You need to prepare a special marinade in a saucepan: To do this, pour a glass of vegetable oil into the bowl (you can use absolutely any oil, but sunflower oil is best) and add half a liter of wine vinegar to the oil
• The marinade also requires other additives: three full spoons of sugar (large, but not heaped), salt (add it to taste), bay leaf (about five medium-sized leaves)
• This marinade must be brought to a boil over low heat.
• Boil hot peppers in a bubbling marinade. Of course, the entire amount of pepper cannot be placed in one saucepan at once, so it should be divided in half and cooked alternately for nine to ten minutes. Each pepper must be pressed to the bottom as it floats up and removed with a slotted spoon after cooking, placing it in a separate bowl.
• After cooking, the marinade should be cooled and only add chopped 100 grams of celery into the cooled liquid ( green part) and no more than 50 grams of parsley
• Mix the marinade with chopped herbs; add about 150 grams of chopped garlic to the marinade (you can do less, but then the pepper will not be as aromatic)
• The marinade is thoroughly mixed and infused for five minutes.
• Place the peppers in a jar or kitchen bowl and cover them completely with the prepared marinade.
• Try to mix the pepper thoroughly so that the marinade covers each fruit and manages to saturate it
• The container with pepper and marinade should be placed in the refrigerator for infusion and soaking.
• This marinade should sit for one or two days before full readiness before eating

If you wish, you can also roll up ready dish into jars for the winter in the usual way, carefully compacting each layer of peppers.

Georgian pickled bitter pepper

Pickled peppers for the winter with vegetable oil

Such a pepper will become great snack and salad for the winter. This recipe suggests marinating noble bell peppers with meaty sweet pulp in oil and garlic. In the end you get spicy dish With sweet and sour taste And pleasant aroma. This pepper is a wonderful addition simple dishes from potatoes, pasta and cereals. He is best snack on the festive table.

You can pickle such peppers either whole or chopped. Chopped peppers will serve as a salad, and whole ones will serve as the basis for another dish, for example, stuffed peppers.

pepper marinated in vegetable oil

Preparation:

• Prepare exactly one kilogram of pepper for pickling. Try to choose colorful fruits in advance so that your preserves look elegant and colorful.
• Cut the pepper into petals or tongues and put them in a separate bowl
• At this time, it is necessary to prepare a special marinade: in a liter of clean water, brought to a boil, the following ingredients should be dissolved: a large spoonful of salt (it is best to use table salt, not extra salt) and three spoons of sugar. When everything has dissolved, pour five tablespoons of vegetable oil into the water ( sunflower oil- best), a few grains of peppercorns, a few small bay leaves and wait for the next boil
• When the marinade boils, pour four full spoons into it. table vinegar and squeeze out a head (or less, to taste) of garlic
• Mix the marinade thoroughly again and pour it over the peppers placed in the jar.
• Allow the hot marinade to scald, but do not cook, the peppers for fifteen minutes
• after this, the marinade is drained, boiled again, once again the pepper is poured with hot marinade and rolled in the usual way

If desired, you can add 50 grams of finely chopped parsley to the recipe

Armenian marinated hot peppers for the winter

This pickled pepper is mandatory dish on Armenian table. It is particularly easy to prepare and unsurpassed taste. As a rule, men really like Armenian pepper; it is often called “Tsitsak”. “Tsitsak” serves as an excellent snack and addition to dishes of potatoes, meat, fish, and cereals.

Preparation:

• You will need about six kilos of peppers for pickling. Try to comply correct proportions varieties. Use at least 70% of any hot pepper and only 30% of sweet pepper to prepare the dish (can be replaced with bell pepper)
• The pepper is prepared for pickling: it is washed but not chopped, since the recipe assumes that it is in a whole state. Try to choose small fruits in advance
• To make the dish spicy and aromatic, you should prepare a whole handful of fresh garlic.
• Another ingredient is a bunch of fresh aromatic dill which will give the dish a pleasant taste and smell
• The brine is very simple: ten liters of boiling water with two glasses of salt
• The first stage of preparing the dish involves laying out the peppers at room temperature on the table. In this state, the pepper should lie for several days to wilt a little and become softer.
• After this process, each pepper is washed again and pierced in several places with a fork (so the marinade can get inside the pepper)
• The peppers are placed in a large bowl, where they should be mixed with finely chopped dill and squeezed garlic.
• Boil water and dissolve salt in it for brine
• Cover the peppers with the prepared brine and be sure to cover the vegetable with bay
• This pepper should be left at room temperature for several days. They are considered ready when they turn from green to yellow.

Depending on the temperature conditions in the kitchen and even the weather, the salting process can last from two to five days. The higher the temperature in the kitchen, the faster the pickling will occur.

The finished “Tsitsak” pepper can be served immediately after it is ready, or it can be placed in dense layers in a sterile jar and rolled up for the winter in any usual way.

“Tsitsak” pepper, hot pickled pepper in Armenian

Pickled bell peppers for the winter without sterilization

Pickled peppers are always a hit with everyone in the household. It turns out that there are some recipes that suggest closing it without sterilizing the jars, which significantly saves effort and time.

Preparation:

• This recipe for pickling peppers can easily be called “basic” or “classic”
• You are free to use absolutely any pepper for pickling, but Bulgarian is best suited, since only it has the best taste qualities with a sweet note and a beautiful meaty texture
• The nice thing is that in addition to the pepper you can use any other ingredients: horseradish, herbs, castings of any berries, dill umbrellas and spices to taste
• Approximately four kilograms fresh peppers should be washed and cleaned of the seed inside, and also remove the stalk
• Each pepper must be cut into four tongues - the most convenient form for pickling
• Three liters of clean water should be boiled and salt and sugar should be dissolved in it (salt requires no more than a third of a glass (you can do less, adjust the amount to your taste), and sugar - exactly two glasses)
• After the brine boils, add exactly a glass of apple cider vinegar or ordinary table vinegar.
• The pickling jars should first be thoroughly washed with water and baking soda and wipe dry
• The peppers should be placed nice and tightly in the jars.
• Each jar is covered with ready-made hot marinade.
• If you wish, you can put your preferred ingredients in each jar: garlic, celery, herbs
• The jar is rolled up in any usual way and put away for storage

quick preparation of pickled peppers for the winter without sterilizing jars

Marinated hot chili peppers for the winter without sterilization

Every housewife must pickle a couple of jars of hot pepper for the winter to please her family delicious snack in winter. Preserving bitter peppers without sterilization is not at all difficult - you just need to have a good vinegar marinade and thoroughly washed jars of soda.

Cooking on one floor liter jar:

• Prepare about 250 grams of fresh hot pepper for pickling
• It should be washed thoroughly with running water and dried
• Each pepper does not need to be peeled; it is enough to make one small longitudinal cut in it, through which the marinade can easily get inside and leave its pleasant taste
• Set the sliced ​​peppers aside and start preparing the marinade.
• In a saucepan, boil exactly one cup of clean water, hot half a teaspoon should be dissolved in water regular salt(not extra: use stone or sea) and a small spoon of sugar
• After dissolving in hot water throw in the spices: half a spoonful of black peppercorns, half a spoonful of coriander (in this case you will need coriander grains) and a spoonful of vegetable oil (absolutely any to your taste)
• Remove the marinade from the heat and add a couple of tablespoons of vinegar to it, mix thoroughly
• The pepper is placed in a cleaned jar, an umbrella of dill and a couple of cloves of garlic are placed on top. The pepper is filled with marinade and rolled in any usual way until winter.

hot peppers marinated for the winter without sterilizing the jars

Roasted and baked peppers, canned for the winter

Diversify familiar recipes Preservation of pepper will be helped by its preliminary heat treatment. It turns out that you can marinate not only fresh, but even fried and baked peppers.

Preparation:

• One ready-made liter jar of pepper requires about seventeen to twenty fleshy fruits. Use either Bell pepper, or Bulgarian
• Peppers should be prepared in advance. To do this, it must be cleared of the seed inside and the stalk cut off. Place a clean glass of pepper in the oven at a temperature of 150 degrees for 20 minutes or fry in vegetable oil until softened
• Fried peppers should be placed in jars prepared for preservation and each layer of pepper should be sprinkled with a little chopped garlic, the amount of which you can adjust to taste.
• Prepare a special marinade. You don't need water for this. In about 60 milliliters of table vinegar you should dissolve only half a spoonful of salt and a heaping tablespoon of sugar
• This marinade should be poured over the peppers. Don't worry about having too little marinade. Peppers that have passed heat treatment they will let in juice, which will be quite enough
• Such a jar should be rolled up well and wrapped in a towel or even a blanket so that it cools slowly and thereby marinates. After cooling, remove the jar for storage in a cool place

fried or baked pickled peppers for the winter

Pickled peppers for the winter with onions

• Two kilograms of sweet pepper must be peeled from the seed inside and cut into beautiful petals
• Half a kilogram of onion is peeled and cut into neat slices, six pieces from each onion
• The pepper tongues should be beautifully placed in a jar, combined with chopped onions and a few cloves of garlic, as well as parsley leaves (this is optional)
• Pour the hot marinade into the mixture, cover the jar with a lid and leave it calm for ten minutes.
• After this, you should boil the marinade again and re-pour the pepper before rolling

pickled peppers with onions and parsley for the winter

Bell pepper marinated with garlic

• Two kilograms of bell pepper should be cleared of the seed inside and the stalk cut off
• The finished glass of pepper must be chopped into wide strips or petals
• Prepare the marinade for peppers: dissolve a tablespoon of sugar and a teaspoon of salt in a glass of water.
• Add spices to the marinade to taste: peppercorns, bay leaf, coriander, dill, bay leaf, horseradish root
• When the marinade boils, pour exactly two tablespoons of any vinegar into it
• Squeeze a head of garlic into the finished marinade (you can use less or just choose a small head of garlic)
• Carefully place the chopped peppers in a jar prepared for preservation and pour the marinade over the peppers. You can leave it for a while, and then drain the marinade, boil it and refill it - this option will make your pepper softer and juicier. You can also immediately roll up the jar after pouring the marinade for the first time - this marinating option will make the pepper crispy

pickled bell pepper with garlic

To diversify the recipe and add flavor to the pepper, you can add a small bunch of chopped parsley to the jar.

Peppers stuffed with cabbage and vegetables for the winter

This recipe is very unusual for the usual table; it allows you to diversify regular table delicious curiosity and treat your guests.

Preparation:

• To prepare this preservation you will need a kilo of selected bell peppers, which must be washed and seeded.
• You should also rub it on coarse grater two large carrots and grate half a cabbage on a shredder - this is the filling for the peppers
• Prepare a special marinade: dissolve about half a glass of any vinegar, two-thirds of a glass of sugar and half a glass of vegetable oil in a liter of water. Add salt to taste
• The marinade should be cold. You can also optionally include fresh chopped onions and herbs in the recipe.
• Each pepper should be stuffed with finely grated carrots and cabbage in the preferred proportions
• The peppers are carefully placed in a sterile jar and only then carefully poured with the prepared marinade.
• The jar is rolled up in the usual way and stored in the pantry

pepper, stuffed with cabbage and pickled for the winter

Korean pepper for the winter

This recipe allows you to prepare delicious food at home. vegetable dish with many ingredients. Korean peppers are spicy and juicy.

Preparation:

• Two large bell peppers (red and yellow) should be seeded and chopped beautiful straw one centimeter thick
• For the recipe you will also need about half a kilogram of coarsely chopped white cabbage
• One medium carrot must be grated on a coarse grater with as long shavings as possible
• Pass five cloves of garlic through a garlic press and add it to the rest of the ingredients.
• Prepare a special marinade: you will need to boil one and a half liters of water, in which you need to dissolve two (but without a slide) tablespoons of salt and only one sugar
• After this, let the marinade cool slightly until warm and pour about two tablespoons of classic soy sauce into it
• You will also need to add half a glass of vegetable oil to the marinade (use any: olive, sesame, sunflower)
• The last ingredient in the marinade is two large spoons of vinegar.
• Mix the vegetables thoroughly in a bowl with your hand, add two finely chopped chili peppers to them, cover them with the prepared marinade and mix thoroughly again, squeezing them in your hands each time
• Roll the vegetables into prepared sterile jars in the usual way

marinated spicy pepper in Korean

Pepper in tomato for the winter

• About five kilos of fresh and meaty bell peppers must be cleared of seeds and cut into petals
• should be cooked in a separate saucepan tomato filling: dilute half a liter in about two liters of water tomato paste, salt with 100 grams of salt and add no more than a glass of sugar
• After dissolving the salt and sugar, add a glass of vegetable oil and half a glass of vinegar to the tomato sauce.
• The tomato sauce is brought to a boil. After this, chopped peppers are sent to the boiling pot and stewed in it for about twenty minutes
• During this time, the jars are thoroughly sterilized
• Squeeze a few cloves of garlic into the boiling sauce. The hot mass is poured into jars and rolled up for the winter

Video: “Sweet peppers in tomatoes for the winter”

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 and early spring, when there is a particularly strong lack of vitamins.

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 pepper
• 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.

For 1 liter jar you will need:

• 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. Take bell pepper different color so that it looks 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 fill them up to the hangers with 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!