5 recipes for delicious pickled peppers

Traditional - in oil, fragrant - in honey, also baked and stuffed with cabbage and carrots.

For pickling, choose meaty, juicy vegetables: this will make the preparations tastier. And to make them even more beautiful, use peppers of different colors.

After seaming, the jars must be turned over, wrapped in some thick warm thing and left until they cool completely.

1. Traditional pickled peppers with butter

The pepper comes out indescribably aromatic, moderately sweet and very tasty.

Ingredients

1½ kg bell pepper (weight of peeled vegetables);
500 ml water;
100 ml vegetable oil;
65 ml vinegar 9%;
150 g sugar;
1 tablespoon salt;
5 peas of aromatic pepper;
1–2 bay leaves.

The ingredients are for 3 ½ liter jars.

Manufacturing

Remove seeds and stems from the peppers and cut into large pieces.

Pour water, oil and vinegar into a saucepan. Add sugar, salt, aromatic pepper and bay leaf. Stirring, bring the marinade to a boil over high heat.

Add the cooked peppers to the marinade and stir. Bring to a boil again over medium heat and cook for 5 minutes.

Place the peppers in sterilized jars, pour in the bubbling marinade and roll up.

2. Whole pickled peppers

These peppers are marinated specifically for stuffing. Simply remove the vegetables from the jar, spread the filling over them and prepare the dish as usual.

Ingredients

1½–2 kg bell peppers (approximately 12–15 medium vegetables);
about 2 liters of water;
2 tablespoons salt;
1 tablespoon sugar;
3 tablespoons vinegar 9%.

The ingredients are for a 3 liter jar.

Manufacturing

Remove seeds and stems from the peppers. Cut off the tops so that you can easily stuff the vegetables later.

Place the peppers in a clean jar. To fit more, insert them into each other. Fill the jar with boiling water to the brim, cover with a lid and leave for half an hour.

Pour the infused water into a saucepan and add salt and sugar. Bring to a boil and cook for another 2 minutes.

Pour vinegar and bubbling brine into the peppers and roll up the jar.

3. Pickled peppers with honey

Honey makes peppers even sweeter, more aromatic and tastier.

Ingredients

1 kg of bell pepper (weight of peeled vegetables);
700 ml water;
120 g honey;
80 ml vegetable oil;
50 ml vinegar 9%;
1 tablespoon salt;
9 black peppercorns;
3 buds of dried cloves.

The ingredients are for 3 ½ liter jars.

Manufacturing

Remove seeds and stems from the peppers and cut lengthwise into long strips.

Pour water into the pan, add honey, oil, vinegar, salt, black pepper and cloves. Stirring, bring the marinade to a boil over high heat.

Place the peppers in the pan, stir and bring to a boil again over medium heat. Then reduce it and cook for another 3-4 minutes. The peppers will remain slightly crunchy. But if you cook for a few more minutes, they will become softer.

Place vegetables in sterilized jars. If any marinade gets inside, return it to the pan. Bring the liquid to a boil, pour it over the peppers and cover with lids.

Place tissue (a medical system of cells and intercellular substance, united by a common origin, structure and functions) and place the peppers there. Pour warm water into the pan so that it covers the jars up to their shoulders. Bring water to a boil over low heat, sterilize the jars for 15 minutes and seal.

4. Marinated baked peppers

You don’t have to waste a lot of time and effort on making this delicious snack for us. The oven will do the main work for you.

Ingredients

1 kg of bell pepper (weight of peeled vegetables);
100 ml vegetable oil;
6 black peppercorns;
4 cloves of garlic;
2 teaspoons salt;
4 tablespoons sugar;
4 tablespoons vinegar 9%;
approximately ½ liter of water.

The ingredients are for 2 ½ liter jars.

Manufacturing

Peel the peppers from stems and seeds and cut any vegetable lengthwise in half or into quarters. Line a baking sheet with foil and spread the oil over it.

Place the peppers on a baking sheet and place in an oven preheated to 220°C for 30–35 minutes. If the vegetables start to burn, stir them gently. Remove the baked peppers from the oven and leave for a few minutes to cool slightly.

Place 3 black peppercorns, 2 sliced garlic cloves, 1 teaspoon salt and 2 tablespoons each of sugar and vinegar on the bottom of each sterilized jar.

Place the peppers in jars and fill with boiling water to the brim. Roll up the jars and shake lightly to dissolve the seasonings.

5. Pickled peppers stuffed with cabbage and carrots

The highlight of this already unique snack for us is that the vegetables are pickled in tomato juice.

Ingredients

1½ kg bell pepper;
1½ kg cabbage;
1 large carrot;
2½ tablespoons salt;
1 liter of tomato juice;
75 ml vinegar 9%;
200 ml vegetable oil;
100 g sugar.

The ingredients are for 4 1 liter jars.

Manufacturing

Cut off the tops of the peppers and remove the seeds. Finely chop the cabbage and grate the carrots on a large grater.

Mix cabbage, carrots and 1 tablespoon of salt. Remember with your hands and leave for 15-20 minutes. Then stuff the peppers with the vegetable mixture.

Pour tomato juice, vinegar and oil into the pan and add salt and sugar. Bring to a boil over high heat. Place the stuffed peppers in another pan and pour over the bubbling marinade.

Bring to a boil, reduce heat and simmer for about 20 minutes. Place the peppers in sterilized jars, cover with marinade and roll up.

Pickled bell peppers for the winter

Thursday, October 5, 2017

This savory preparation of sweet peppers according to the usual and spirited recipe will definitely appeal to lovers of special cool snacks. Pieces of juicy multi-colored bell pepper in a spicy and fragrant marinade turn out slightly crispy, perfectly retaining their shape and richness of color. This dish is completely self-sufficient (for example, with bread), although it is also excellent as an addition to meat and cereals.

This recipe for pickled sweet peppers for the winter does not require further sterilization; however, the jars are perfectly stored even in a city apartment (in a closet or dark place). From the indicated amount of ingredients used, exactly 3 liters of vegetable preparation comes out - I have 6 jars of 500 ml each.

Ingredients:

Making a dish step by step:

To make pickled bell peppers for the winter, we will need the following products: sweet peppers, water, 9% table vinegar, sweet sand, refined vegetable (I use sunflower) oil, table salt, bay leaf and aromatic peppercorns.

First you need to prepare the dishes for the preparations - jars and lids. I sterilize the jars in the microwave, and boil the new lids on the stove (5 minutes after boiling is enough). In this case, use glass containers with a volume of 500 ml: wash them in a soda solution, rinse and pour approximately 100 ml of cool water into each. Steam three pieces in the microwave at the highest power for 9-10 minutes each batch. After that, let's deal with vegetables: for this recipe it is better to take sweet peppers of different colors. With all this, the thicker the walls of the fruit are, the tastier and juicier the finished snack will be. Wash the pepper, dry it and cut it into fairly large pieces of random shape. We cut out the stalks, seeds and light-colored stalks. In this way we prepare 3 kilograms of pepper (I have a kilogram of each color) - the weight is indicated in already chopped form. If you have fewer vegetables, use as many as you have.

It's time to make a marinade for future vegetable preparation for the winter. To do this, pour 1 liter of water, 130 ml of table vinegar and 200 ml of unflavoured vegetable oil into a suitable sized saucepan (I have a four-liter one). Next we put 300 grams of ordinary sweet sand, 2 tablespoons with a small heap of table salt (not iodized!), add 3 bay leaves and about 10 peas of aromatic pepper. If you wish, you can simply flavor the marinade with your favorite spices - for example, cloves or coriander.

Place the pan over high heat and, stirring, bring to a boil.

Place some of the sweet pepper pieces into the bubbling marinade. 3 kilograms won’t fit right away, so for convenience I cooked the pepper in 3 batches.

Keep the dishes over medium heat and wait for the marinade to boil again. When you see a vigorous boil, turn the heat to below medium and cook the vegetables for about 3-4 minutes. Depending on the desired softness of the pepper, the cooking time may vary significantly. For example, after 4 minutes of gentle simmering, the pieces will be only slightly tender, but most of the crunch will be retained. If you cook the pepper for 5-6 minutes, the finished snack will turn out soft, while even longer heat treatment of the vegetables will lead to their complete softening and even loss of shape.

Place the sweet pepper slices in the jars quite tightly, being careful not to add marinade.

Immediately cover the filled jars with sterile lids. After cooking, 1 kilogram of chopped fresh pepper is placed in two half-liter jars. We send the second and next batch of vegetables into the bubbling marinade, cook, then similarly put them in jars and cover with lids.

When all the bell peppers are in the jars, bring the marinade to a vigorous boil and pour it over the preparations. It is important to pour to the very edge, so that later the excess air, which is hidden between the slices of pepper, will occupy this space on top.

We close the jars with lids using a key or tighten them with screws.

We turn the jars upside down and wrap them in a blanket or rug. In this position, let the vegetable preparation cool completely. Then we transfer it to the basement (cellar, closet) and store it until needed.

In total, the indicated amount of ingredients used yields exactly 3 liters of pickled sweet pepper for the winter. These are 6 jars of 500 ml each. I must note that when you carefully and tightly fill the jars, you are left with a certain amount of unused marinade, so you can arrange the peppers a little more freely. Then the fastest way will be 8 cans of pickled peppers and there will be no excess marinade left.

Pieces of juicy multi-colored bell pepper in a spicy and fragrant marinade turn out slightly crispy, perfectly retaining their shape and richness of color. This dish is completely self-sufficient (for example, with bread), although it is also excellent as an addition to meat and cereals. Cook for your health, friends, and bon appetit!

Pickled chopped peppers for the winter in jars - 5 regular recipes

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

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

Its importance as a food product grows in winter and early in spring, when a lack of vitamins is especially felt.

Pickled chopped peppers - a regular recipe without sterilization

Peppers prepared in this way can be used as a side dish or for sandwich design.

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 - dark peppercorns, celery, parsley, hot pepper
Garlic - 1 head

Manufacturing method

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

2. Before this, 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 necessary product.

For 1 liter jar you will need:

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

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

Manufacturing

The pepper must be cleared of seeds, the stalk cut out, and washed.
Blanch the peeled pepper in boiling water for 3 minutes, and then lower it into cool water for 2 minutes.
Cut the pepper into slices and place in a clean jar. Add bay leaf and vinegar.
Preparing the filling. To do this, boil water with sugar, salt and immediately pour the pepper into the jar.
Place the jar in a saucepan with gently bubbling water, cover with a lid and heat for 9 minutes.
Take out the jar, roll up the lid, turn it over and wrap it until it cools.

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

Learn how to prepare sliced bell peppers marinated in tomato slices. A delicious, time-tested recipe.

Try this recipe, you won’t regret it.

The most delicious pickled peppers with honey

This is a very tasty homemade preserve and it is especially good for the New Year's table.

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

Preparation method

1. We take bell peppers of different colors so that they look great 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: watery honey, salt, bay leaf, aromatic pepper, 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, pour vinegar and mix.

4. Then put half of the chopped peppers into the bubbling 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 very much.

5. Next, put the pan with the remaining marinade on the fire, bring to a boil and lower the second part of the cooked peppers.

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 containers on a cloth and fill them up to the shoulders with hot water.

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

9. We take one can out of the pan and immediately close it with a seaming key. We do the same function with all other jars.

10. Turn the jars over, look at the density 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 comes out fragrant, the brine is tasty, and the pepper is eaten even earlier than the tomatoes.

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

Read also other recipes with the role of peppers:

It remains to wish all readers to adore peppers and correctly preserve them for the winter.

Bell peppers, pickled for the winter

Any dish on our table requires contrast. This is precisely why almost all housewives try to create preparations from various vegetables and fruits, so that in the winter they always have the opportunity to quickly and deliciously prepare dinner or lunch, supplementing it with delicious snacks of their own making.

The most popular canned vegetables include pickled tomatoes, cucumbers, peppers, cabbage, carrots and almost everything else. Lately, almost all housewives are trying to come up with new recipes for twists with bell pepper.

We also decided to share several recipes for pickled bell peppers for the winter.

Popular option

For our main recipe we will need:

3 kg of bell pepper (for contrast, you can take different colors);
aromatic peppercorns;
1 cup of sugar;
2 tablespoons salt;
1 glass of 6% vinegar;
1 glass of refined vegetable oil;
3-5 pieces of bay leaf;
1 liter of water.

Now let’s move on to a step-by-step instructions for twisting pickled peppers for the winter.

First, carefully wash all the peppers. Next, cut them into halves and cut out the core with the seeds. And again we wash them properly to remove the seeds we don’t need.
Now let's chop our peppers. You can cut them into thin or wide strips - at your discretion.
Our next step is blanching. Pour water into a saucepan and bring to a boil. Then put the pepper pieces in boiling water for 5 minutes. No more, because they can soften and after preservation they will not be as crispy. For blanching, you can use a colander, a slotted spoon, or cheesecloth - choose any method yourself. Now we take out our peppers, cool them for 7-10 minutes under cool water and leave them on a plate.
Let's move on to the marinade for bell peppers for the winter.

Before we start making the marinade, we should direct our attention to a number of rules that must be followed for the best preservation:

The base of any marinade mixture is necessarily vinegar, sugar and salt. You can use regular or apple vinegar.

The water for the marinade must be clean. The water must be properly filtered so that there is no foreign taste or aroma. Also pay attention to the iron content in the water - a huge amount of it can affect the color and taste of the product.

Salt and sugar should also be clean, without foreign stones. It is better that the salt and sugar are very small so that they dissolve better.

The marinade for bell peppers needs to be brought to a boil, and then it needs to simmer for another 15-20 minutes.

To make the filling, it is better to choose dishes made of non-oxidizing material.

Pickled bell pepper

So, take a pan, pour water, vinegar, vegetable oil into it - all in the indicated proportions - and add salt, sugar, bay leaf and aromatic pepper. Bring to a boil and then simmer for another 20 minutes.

While the marinade is being prepared, let's sterilize the jars. To preserve our snack, we recommend taking small 0.5 liter jars. and 1 liter. To sterilize 0.5 liter jars, we fill them with water and leave them in the oven for 30 minutes, and liter jars for 45 minutes.

Once our marinade has boiled and boiled for another 20 minutes, we add our first portion of peppers - approximately 1/3 of the total amount. Cook for 4-6 minutes and put into jars. You should not fill the jars to the very top; you need to leave some space for the marinade.

Having placed the peppers in jars, fill them with the rest of the marinade.

Next, screw the lids on the jars, place them on the floor upside down and cover the jars tightly with a blanket. Let it sit like this until it cools completely.

In this way we prepared pickled peppers for the winter. There is also one more successful and fast method of this preparation without sterilization, and we will look at it below.

How to pickle bell peppers for the winter without sterilization

At the moment you need to take:

1-1.5 kg of sweet bell pepper;
200-250 ml vegetable oil;
150-200 ml of vinegar (you can take 6% or 9%);
50-70 grams of salt;
1 liter of water.

Take bell pepper, wash it, cut it into halves. Next, just like in the first recipe, remove the core with seeds and rinse again.

Then we also cut the pepper into strips and blanch for 4-5 minutes. Let cool under water and place on a plate.

Now take a pan, put the pepper in it and fill it with water. Add 2 tablespoons of vegetable oil and cook everything for approximately 5-7 minutes.

After the pepper has cooked a little, take it out with a slotted spoon and put it in a deep bowl.

Drain the excess water from the pan and leave only 1 liter. Add vinegar, remaining vegetable oil and salt. Bring everything to a boil and simmer for another 10 minutes.

Add pepper to the prepared marinade and leave to steep for 12 hours.

After 12 hours, transfer the peppers into jars, close them with a regular lid and put them in the refrigerator.

Our appetizing and recklessly delicious appetizer is ready.

A little greenery and to the table

Since there are countless options for making marinade, I would like to highlight a couple more of the brightest, juiciest and most common recipes for pickled sweet peppers for the winter.

The usual recipe for pickled peppers for the winter with apples

To make such an unusual snack we will need:

1 kg bell pepper;
0.5 kg of juicy apples (preferably Antonovka);
5-7 peas of aromatic pepper;
2-4 bay leaves;
1.5 liters of water;
1 cup of sugar;
100-150 grams of salt;
300-350 ml of 9% apple cider vinegar.

First, let's prepare the bell pepper. We do everything as in previous recipes. First, wash the pepper, then cut it into halves, remove the seeds and rinse the vegetables under warm water.

Then chop the pepper and blanch for 5 minutes, and then cool and leave on the plate.

Let's make the marinade. Pour water into a saucepan, add vegetable oil, vinegar, salt and sugar. Bring everything to a boil and then boil for another 10-15 minutes.

Now we take sterilized jars. You can sterilize them in the oven for 30-45 minutes. And don't forget to boil the lids. Place bay leaves and allspice into jars. Then we put the pepper in jars and pour in the bubbling marinade.

We also put apples in the jars, having previously washed them, cut them into quarters and blanched them using the same method as the peppers themselves.

Now we roll up all the containers, turn them over and leave them to cool, covering them tightly with a warm blanket.

Another one of our twists is ready for use. Now let's move on to another wonderful, simple recipe for pickled peppers for the winter.

Marinated bell peppers with honey.

This is a rather unusual and delicious recipe that will take a minimum of your time, but at the same time will amuse and amaze you!

So, we will need:

2.5-3 kg of sweet bell pepper;
100 g sugar;
100 grams of honey;
50-60 grams of salt;
200-220 ml sunflower oil;
200-250 ml vinegar;
3 bay leaves;
10 peas of aromatic pepper;
1 liter of water.

We properly wash 3 kg of our bell peppers. Cut out the core with the seeds and wash again.

Now we chop the pepper using a method that is convenient for you and leave it on the plate.

Let's move on to making our marinade. Take a pan, pour water, add sugar, salt, honey, vegetable oil, bay leaf and peas in the indicated proportions and stirring, bring everything to a boil. As soon as our filling boils, pour vinegar into the pan, let it simmer for 5 minutes and add the cooked peppers. Now cover everything with a lid and let it simmer for 8-10 minutes.

Let's prepare glass jars. Again, we recommend that you take small volume jars - 0.5 l or 1 l. Pour water into them and put them in the oven for 30-45 minutes, or you can put them in the microwave for 20 minutes at maximum power.

Our jars are ready, the peppers are also boiled. All that remains is to put everything into jars, pour in the rest of the marinade, roll up and turn over, and leave to cool. Don't forget to cover the jars with something warm. All is ready! Bon appetit!

These are the noteworthy, unusual and special recipes we have prepared for you! Such recipes for pickled peppers for the winter will not leave either your household or guests indifferent! This is an ideal snack option that will go well with any dish - from potatoes to cereal dishes.