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.

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.

Pepper in oil for the winter

Pepper in oil for the winter is a fairly common preparation that almost all housewives prepare during the season of collecting vegetables and preparations. We have prepared several tested options for twisting peppers with oil for the winter. All recipe options do not require any special ingredients to make and do not take very much time.

Pepper in oil according to a traditional recipe

Pepper in oil for the winter

Pepper in oil for the winter will appeal to all lovers of bell peppers.
Much to our chagrin, bell peppers cannot be stored for a long time under normal conditions. But with the addition of salt and vinegar, which act as preservatives, it can be fun in the winter and even spring seasons, when there is a shortage of vegetables and fruits in the diet. This recipe is suitable for those who like sweet and sour snacks, as it contains quite a bit of sugar. Before you start harvesting vegetables, you should prepare the jars. We sterilize containers and lids using any known method and proceed directly to manufacturing.

Pepper in oil for winter ingredients

Fresh bell pepper fruits – 6 kg;
Sweet sand - 2 cups;
Table salt (without iodine) – 0.5 cups;
Sunflower oil (refined) – 2 cups;
Table vinegar (9%) – 2 cups;
Purified water – 2 liters.

Making peppers in oil for the winter

Step 1: preparation of goods.
Prepare all the indicated ingredients using a scale or measuring cup. Wash the pepper, remove the seeds and stem, cut into slices; Step 2: prepare the marinade.
A container will be useful for the marinade. Add salt, sugar, oil, vinegar to the water, bring the mixture to a boil, boil for 4-5 minutes; Step 3: preparing peppers.
Dip the pepper slices into the bubbling marinade and cook for 10 minutes, setting the heat to the lowest possible level: Step 4: finishing. Place the boiled pepper slices into the jars that we prepared in advance, leaving the marinade to simmer for another 2-3 minutes. Then we pour the marinade into the jars and immediately roll them up.

Pepper in oil with honey

Pepper in oil with honey for the winter will appeal to lovers of special dishes. You can prepare bell peppers of any color with honey. The choice is yours. The only recommendation would be that it is better to eat fleshy fruits. Then the preparation will turn out especially tasty. If you decide to use a composition of peppers of different colors, then this is an additional plus: it will turn out very aesthetically pleasing. It will be possible to decorate any table.

As for the properties of honey, the candied product is fully applicable. There is no need to be afraid. But before harvesting it will have to be heated in a pore bath. The honey should acquire a viscous consistency. It is also necessary to stock up on containers in advance. As usual, we sterilize them using any easily accessible method. Boil the lids. It is very convenient to use containers of 0.5 or 0.7 liters.

Pepper in oil with honey for winter ingredients

Bell pepper – 2 kilograms;
Hot reddish pepper – 0.5 medium pods per 1 jar;
Garlic – 2-3 cloves per 1 jar;

Spring or filtered water – 200 ml;

Table vinegar (9%) – 70 ml;

Table salt (without iodine) – 50 grams;

Sunflower oil (refined) – 200 ml;

Honey (watery) – 150 ml.

Making peppers in oil with honey for the winter

Step 1: preparation.
We prepare vegetables for preservation using the usual method: wash the fruits, remove excess, then cut into slices; Step 2: Blanch the peppers and prepare the marinade.
For production, two containers are useful: for blanching the peppers and for the marinade. In one we send all the ingredients for the marinade (not counting garlic), in the other we will blanch our fruits. We put them on the fire right away, taking into account that we start with blanching. Place a colander with pepper in boiling water and leave to boil for 5-7 minutes (provided that you have fleshy fruits). The pepper should soften so that it can be easily bent. Next, rinse the vegetables with cool tap water and add them to the marinade. By this time your marinade should already be boiling. The peppers should be placed in such a way that all the fruits are thoroughly saturated with the marinade. Next you will need to boil the vegetables for 5-6 minutes; Step 3: seaming.
At the bottom of the previously prepared jars, place garlic and prepared vegetables, which we remove with a slotted spoon, pressing them tightly with a spoon. Then add the marinade and seal it tightly. After cooling, it is recommended to store the workpiece in a cool place. Step 4: seaming. At the bottom of the previously prepared jars, place garlic and prepared vegetables, which we remove with a slotted spoon, pressing them tightly with a spoon. Then add the marinade and seal it tightly. After cooling, it is recommended to store the workpiece in a cool place.

Pepper in oil with spices and herbs

Before starting conservation, we recommend stocking up on containers. They need to be sterilized and the lids boiled.

Pepper in oil with spices and herbs ingredients

Sweet bell pepper – 2 kilograms;

Water (spring or filtered) – 1.5 liters;

Granulated sugar – 100 grams;

Table salt (without iodine) – 1 tablespoon;

Sunflower oil (refined) – 100 ml;

Table vinegar (9%) – 100 ml;

Bay leaf – 1-2 pieces;

Cloves – 1-2 pieces;

Pepper (dark) peas – 3 pieces;

Pepper (fragrant) peas – 1-2 pieces.

Pepper in oil with spices and herbs making

Step 1: preparation.
We wash the vegetables, then process them using the usual method, removing excess. Next, cut any fruit lengthwise into four equal parts. We will also need to take two containers: for blanching the pepper and for the marinade, with the upcoming processing of the product. Set both on medium heat and wait for the boiling process; Step 2: production.
We get the marinade this way: add all the ingredients to boiling water, not counting the vinegar (we’ll add it at the very end), and boil for 3-5 minutes. While the marinade is bubbling, in another saucepan, blanch the pepper slices for 1-2 minutes using a colander, and immediately add them to the marinade, hold for 5 minutes until the vegetable softens. We remove the finished slices with a slotted spoon and place them in jars to the top, pressing the layers with a clean spoon. Then pour in the hot marinade; Step 3: seaming. You need to roll up the jars with unstained, boiled lids, then you need to turn them over and wait for them to cool. Then store at normal temperature.

Pickled peppers in oil for the winter

Pickled peppers in oil are a simple and indescribably delicious homemade preparation. This preservation method is perhaps one of the most common options for preparing sweet peppers for the winter. Such a preparation does not require sterilization, is not capricious to storage conditions, and the process of its production takes only a couple of minutes.

Peppers prepared according to this recipe come out evenly spicy and retain their own natural taste, smell and texture. Depending on your preferences, by slightly adjusting the heat treatment time, you can create pieces of pepper that are a little softer or, on the contrary, slightly crispier in taste. In winter, this preparation will amuse you with its freshest and catchy taste. A completely independent appetizer in itself, pickled peppers in oil will also be a beautiful addition to meat, stews and side dishes of vegetables and cereals.

Ingredients

Sweet pepper – 3 kg

Table vinegar 9% – 120-130 ml

Vegetable oil – 200 ml

Bay leaf – 3 pcs.

Allspice – 5-7 peas

90 kcal
30 min.
30 min.

Photo of the finished dish

Rate the recipe

Video recipe: Pickled peppers in oil for the winter

Step-by-step recipe with photos and videos

Prepare the ingredients according to the list.

In order for the workpiece to come out as bright and eye-catching as possible, use multi-colored sweet peppers in equal proportions.

Prepare lids and jars for canning. Carefully wash the cans of soda, and then sterilize using any convenient method - steam, oven or microwave. Boil the lids for 3-5 minutes.

Wash and sort the pepper thoroughly. Remove seeds and membranes and cut the pepper into quarters or large strips.

Prepare the marinade: measure water into a saucepan, add vegetable oil and vinegar, also sugar, salt, bay leaf and aromatic peppercorns. Stir and bring the marinade to a boil.

As soon as the marinade boils, add the first portion of cooked sweet pepper. Usually there is more pepper than marinade, so it needs to be cooked in several stages.

Bring the marinade to a boil again and cook the pepper for 5-7 minutes from the moment it boils. The exact cooking time depends on the size, meatiness of the pepper and your taste preferences. In my experience, 5 minutes is enough time if you want the pepper to remain slightly crunchy, and longer if you prefer the softest version of the snack.

Remove the pepper pieces from the marinade and place in the prepared jars.

Cover the jars with lids and repeat the function with the remaining pepper pieces, evenly processing all the peppers and filling the jars tightly.

Pour the bubbling marinade over the peppers.

Roll up the jars, turn them over and wrap them until cool. Pickled peppers in oil are ready for the winter! Have a delicious winter!

Culinary recipes and photo recipes

Pepper marinated in oil

Now we offer you the option of a delicious vegetable snack for the winter - marinate bell peppers with vegetable oil and garlic. This recipe is notable for the fact that the peppers are not chopped before marinating, but remain whole. When bell peppers are fully marinated, they can become both an appetizer and a semi-finished product for the main dish.

These peppers marinated in oil are served together with any meat and fish dishes. The marinade contains sunflower oil, the liquid is saturated with the taste of garlic and pepper, so it can be used as a gravy for boiled potatoes and pasta. If the pepper is served separately, it is cut into thin strips, and the pickled garlic cloves are left whole. The pepper pulp retains its elasticity; when stuffed, it will look very nice. Such pickled peppers can be stuffed without further baking or stewing: for the inside, take boiled rice, small pieces of fried meat, fresh dill and green onions. If you need lean minced meat, then replace the meat with mushrooms.

Ingredients for making peppers marinated in oil:

sweet bell pepper – 1 kg
water – 1 l
vegetable oil – 5 tbsp.
vinegar 9% – 4 tbsp.
salt – 1 tbsp.
sugar – 3 tbsp.
garlic – 1 head
allspice peas – 1.5 tsp.
bay leaves – 5 pcs.

Note: the indicated quantity of goods will yield 1.5 liters of finished product.

Recipe for making peppers marinated in oil:

Any pepper is suitable for pickling. But to fill half-liter and liter jars, it is better to take medium-sized varieties of red-orange color. Greenish peppers will always have the firmest flesh, and their flavor will be weak. Yellowish and reddish colors look great both in a jar and on a plate.

The peppers are washed, the stalks are broken off, and the seeds are removed. Garlic is separated into cloves and peeled.

Prepare the marinade: combine water with sunflower oil, salt and sugar. Pour vinegar, add aromatic peas and bay leaves.

The marinade is brought to a boil, then the pepper and garlic are carefully lowered into it. Vegetables are boiled in the marinade for 20 minutes. The pepper will not boil over, it will retain both color and shape.

Sterilized jars are filled with sweet peppers, being careful not to crush them. Then the hot marinade is poured into the jars, trying not to exceed the level of the hangers.

The jars are rolled up for the winter, turned over, and a thick tissue is thrown on top (a medical system of cells and intercellular substance, united by a common origin, structure and functions) .

Bell pepper marinated in oil is ready! This preservation is stored in the basement until the next harvest.