Step-by-step preparation:

1. Pre-process the vegetables, peel, wash and dry. Cut the tails from the pepper and remove the seeds, and remove the husk from the onion and cut into slices.
2. Place the peppers in a large saucepan, add water and boil.
3. Pour 1 liter of water in which the peppers were blanched and boil. Add salt, sugar, marinade and bring to a boil again.
4. Place peppercorns, onion and cloves in sterilized jars. Place the peppercorns in dense rows to the very top of the container.
5. Pour boiling marinade over vegetables and add vinegar.
6. Roll up the containers with sterilized lids and turn them over reverse side, wrap in a warm blanket and leave until completely cool.
7. Store cooled jars in a cool place.

Adviсe:

• If you are stuffing peppers, first soak them from the marinade in chilled boiled water.
• If you use triple filling for this recipe, then in winter you can store the workpiece at room temperature. However, then the peppers will be softer and not particularly crunchy.

Marinade for sweet bell peppers

Along with pickled eggplants, cabbage, tomatoes, cucumbers - bell pepper takes its one of its worthy places. This is very delicious snack, which few people will refuse to use. There are many varieties of marinades for this vegetable, but we are sharing the most famous and popular among housewives.

Ingredients:

• Bell pepper - 2 kg
• Sugar - 100 g
• Salt - 1.5 tbsp.
• Vegetable oil - 100 g
• Table vinegar 9% - 100 g
• Water - 1 l
• Hot pepper (optional) - 2 pcs.

Step-by-step preparation:

1. Wash the pepper, remove the stems and seeds and cut into 4-6 pieces.
2. Pour water into a saucepan and boil. Add sugar, salt, vinegar and vegetable oil.
3. Immediately add half of the prepared pepper. If you wish, you can add 1-2 pods of hot pepper. Boil and cook for 3-5 minutes.
4. From the marinade, transfer the peppers into 3 liter jar, and add the remaining pepper to the marinade and also boil for 3-5 minutes. Then add it to the same jar.
5. Pour the remaining marinade over the vegetables, roll up the lids and cool slowly, wrapped in a warm towel. Place the preparation in the refrigerator and in a couple of days the peppers will be ready and can be served.

Marinated sweet bell peppers with garlic

This recipe is good because the peppers can be peeled and cut in advance, for example, a day in advance, and stored in the refrigerator. Also, when preparing this recipe, be prepared for a strong and pungent smell, especially in the first 2 hours of boiling salamur. But when you complete all the stages of cooking, an amazing result will await you.

Ingredients:

• Red Bell pepper- 10 kg
• Table vinegar - 0.5 l
• Vegetable oil - 0.5 l
• Garlic - 250 g
• Sugar - 400 g
• Salt - 2 tbsp.

Step-by-step preparation:

1. Place peeled garlic, passed through a press, into a cauldron or thick-bottomed dish, pour in vinegar and oil, add sugar and salt. It is this mass that is called salamur.
2. Peel the bell pepper from seeds and stalks, cut into 4-6 pieces and throw into the salamur. Boil the ingredients for 5 minutes.
3. Then, place the peppers tightly to the very top in clean, sterilized, dry and warm jars and fill with boiling brine.
4. Seal the jar with lids and leave to cool, covered with a blanket.

How to pickle bell peppers for the winter?

This recipe for preparing pepper requires minimal costs and affordable products. At the same time, by consuming the product in winter, you can get the vitamins your body needs. For this recipe, it is advisable to use bell peppers of different colors. Because by combining layers of vegetables when placing them in jars, the snack will look very original.

Ingredients:

• Bell pepper - 5 kg
• Hot pepper - 5-7 pcs.
• Water - 0.5 l
• Vegetable oil - 200 g
• Acetic acid 9% - 200 g
• Garlic - 3 heads
• Parsley - bunch
• Sugar - 200 g
• Salt - 3 tbsp.

Step-by-step preparation:

1. Pour water into a saucepan, add oil, vinegar, sugar, salt and bring everything to a boil.
2. Peel the peppers (bitter and sweet) from seeds and stalks, wash and dry.
3. Dip the prepared peppers into the boiling marinade and soak them for 7-8 minutes. If desired, vegetables can be cut into pieces.
4. Place the boiled peppers in sterilized jars, layering them with finely chopped garlic and chopped parsley. Roll up the workpiece with lids and leave under a warm blanket until it cools completely.

Quick recipe for pickled sweet bell peppers

Along with quick recipes for pickling cabbage, cucumbers, tomatoes and other joys of summer, bell peppers will deservedly take their place of honor. A quick spicy pepper, marinated in just a day, with a garlic aroma, is no different from one prepared for the winter. It's not too soft, but has a slight crunch.

Ingredients:

• Sweet bell pepper - 2 kg
• Vegetable oil - 100 ml
• Salt - 100 g
• Hot pepper - 1 pod
• Sugar - 1.5 tbsp.
• Water - 1 l
• Table vinegar 9% - 100 ml

Step-by-step preparation:

1. Remove stems, seeds and excess items from the peppers. Cut into several not very small pieces, depending on the original size of the fruit.
2. To prepare the marinade, boil water. Add sugar and salt, add oil and vinegar. Put it there hot peppers.
3. Next, add the prepared sweet pepper and bring the ingredients to a boil. Cook for no more than 5 minutes.
4. Choose a convenient container for marinating and place the boiled peppers in it. Pour marinade over them, let cool and put in the refrigerator.
5. After a day, the pepper will be marinated and you can taste it, and after two days it will be absolutely ready.

• Bell pepper – 1 kg,
• Granulated sugar - ½ cup,
• Salt (preferably without iodine) - 2 tbsp. spoons,
• Garlic 6 – 7 cloves,
• Black pepper in a pot – 10 pieces,
• Ground black pepper to taste,
• Vegetable oil (odorless) – 100 ml,
• Vinegar essence (70%) – 1 tbsp. spoon,
• Hot red pepper – 1 pod.

Cooking process:

First you need to sterilize the jars in which you plan to put the bell peppers.

Peel the garlic cloves. Place the garlic, cut into thin slices, into the prepared jars, and don’t forget about the chilli pepper, which is enough for a couple of small rings per jar. This time I had dry red pepper, I broke it into two parts and put it in two jars.

Then wash the pepper, but do not cut off the stalks or remove the seeds, that is, the pepper remains intact and unharmed. Next, on each peppercorn you need to make several pricks with a thick needle or toothpick.

Place the prepared peppers in a saucepan and pour cold water, you need the whole pepper to disappear under water.

Place the pan with pepper on the fire and bring to a boil.

Next, remove the blanched peppers from the boiling water and place them in jars. This must be done carefully, as water may leak out of the pepper.

Then prepare the marinade using the water in which the pepper was boiled. Add peppercorns, ground black pepper, salt, granulated sugar, pour in vegetable oil. Bring the marinade to a boil and add vinegar essence, then immediately turn off the heat and pour the hot marinade over the blanched peppers.

Next, all that remains is to roll up the jars with clean, preferably boiled, lids. Wrap the jars with whole pickled peppers in a blanket and leave until completely cool. Then we send it to the underground, pantry or cellar for further storage. Yes, this is not a very economical option, considering the fact that there is very little pepper in the jar. However, the result in the form of a delicious snack on the table will greatly please you.

Happy cooking and good recipes!

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 bell peppers marinated in pieces instant cooking.

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 both a snack and 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 glass of quality vegetable oil
• 1 glass 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 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 use them to make delicious marinade. 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 sit in hot water 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 simple recipe, will become best snack 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 stew, 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.

Fill the rest of the space with vegetable slices, making sure that peppers go into one jar different color.

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 in 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 a great 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 pour 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, the finished pickled peppers can be served with fresh bread as an appetizer for meat or fish.

This delicious preparation from sweet peppers in a simple way and quick recipe It will definitely appeal to lovers of savory cold appetizers. Pieces of juicy multi-colored bell pepper in a spicy and aromatic marinade turn out a little crispy, perfectly retaining their shape and richness of color. This dish is quite self-sufficient (for example, with bread), although it is also great as an addition to meat and cereals.

This recipe for pickled sweet peppers for the winter does not require subsequent sterilization, and the jars are perfectly stored even in a city apartment (in a closet or dark place). From the specified amount of ingredients used, exactly 3 liters are obtained vegetable preparation- I have 6 jars of 500 milliliters each.

Ingredients:

(3 kilograms) (1 liter ) (300 grams) (200 milliliters) (130 milliliters) (2 tablespoons ) (10 pieces ) (3 pieces )

Cooking the dish step by step with photos:

The first step is to prepare the dishes for the preparations - jars and lids. I sterilize jars in microwave oven, and I boil the new lids on the stove (5 minutes after boiling is enough). In this case, glass jars with a volume of 500 milliliters are used: wash them in a soda solution, rinse and pour approximately 100 milliliters into each cold water. Steam three pieces in the microwave at the highest power for 9-10 minutes each batch. After that, let's take care of the vegetables: for this recipe, it is advisable to take sweet peppers of different colors. Moreover, the thicker the walls of the fruit are, the tastier and juicier the finished snack will be. Wash the peppers, dry them and chop them into small pieces large pieces free form. We cut out the stalks, seeds and light 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 milliliters of table vinegar and 200 milliliters of odorless vegetable oil into a pan of suitable volume (I have a four-liter one). Next we add 300 grams of regular granulated sugar, 2 tablespoons with a small pile of table salt (not iodized!), add 3 bay leaves and about 10 peas of allspice. If you wish, you can easily flavor the marinade with your favorite spices - for example, cloves or coriander.

Place some of the sweet pepper pieces into the boiling marinade. 3 kilograms does not fit at once, so for convenience I cooked the pepper in 3 batches.

Keep the dishes over medium heat and wait for the marinade to boil again. As soon as 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 soft and 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.

Immediately cover the filled jars with sterile lids. After boiling, 1 kilogram of chopped fresh pepper is placed in two half-liter jars. We send the second and subsequent batch of vegetables into the boiling 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 that hides between the slices of pepper will take this place on top.

Why do housewives like it? pickle peppers for the winter? The answer is very simple - this is the simplest and most delicious winter snack: for lunch and dinner, for festive table and every day, to fried potatoes, stewed meat or strong drinks.

The cost of the preparation is minimal, the hassle of preparing the products will not take much time, and the rolls can be stored for 1-2 years and at any time you have a snack ready for the table. - one of the most popular ways to prepare vegetables.

Recipe for pickled peppers for the winter

So that you can easily cope with any recipe presented, how to prepare pickled peppers for the winter, photo step by step process We have prepared preparations for you.

Carefully follow the cooking steps and make homemade preparations for the whole family.

You can find many modifications, but there is a classic version that you should familiarize yourself with first. There are no extra ingredients or additional “zest” here, only the simplest and most affordable products that every Russian family can afford.

Bulgarian sweet - 4 kg

• Table vinegar - 1 glass

  Vegetable oil - 1 glass

  Sugar - 200 g

  Coarse salt - 2 tbsp.

  Sweet, black peas - 6 pcs.

  Cloves - 2 pcs.

  Lavrushka - 2 pcs.

The indicated amount of products is enough to prepare five liter jars for the winter. As you can see, this recipe is very simple: there are no additional ingredients, just pepper and marinade. But you can supplement the preparation with other vegetables, for example, onions, garlic, carrots, and add aromatic herbs to taste. If desired, you can put just a piece of chili in each jar to add some spice to our preparation.

The recipe itself will consist of three stages: prepare the peppers, cook the marinade, seal the preserves in jars. Let's start, of course, with preparing the main ingredient: the pods should be thoroughly washed, the tops should be cut off and the seed box should be removed, and the cavity of the pods should also be additionally rinsed so that there are no seeds left inside.

You can can the whole pod, and some housewives don’t even clean it, dipping it whole into the marinade. But in this recipe we will cut each pod into four parts (cut larger ones into 6-8 parts so that the slices fit into the jar).

Now you can start the marinade: all the ingredients indicated in the recipe, with the exception of table vinegar, should be mixed in a large saucepan. Turn off the heat and cook for 5 minutes until the salt dissolves and the spices release their aroma. Vinegar is added to the marinade at the very end.

Then, in portions, blanch the vegetable slices in boiling water (not in the marinade) for 2 minutes. After this, the slices are placed in the marinade for 5 minutes, while the marinade should simmer slightly over low heat.

After cooking, the softened slices can be placed in prepared clean glass jars. Pour the prepared marinade into each jar up to the hanger so that it covers the vegetables. All that remains is to seal the jars with iron lids, and the pickled peppers are ready.

If you decide pickle peppers for the winter, recipes choose different ones to try the pickled product and decide which option your family likes best. You can store pickled peppers for more than one year, but be sure to put the preserved food in a dark place away from direct sunlight.

Pickled peppers for the winter: photo

Baked pickled peppers for the winter- this is not just a tasty snack, but also a ready-made ingredient for winter salads, which you can even serve on a holiday table.

The main difference of this recipe is not even that we will first bake the vegetables in the oven, but that instead of table vinegar we will use natural lemon juice. Lemon will give the necessary acid to our marinade, but at the same time the pepper will retain its natural taste.

Another one distinguishing feature This recipe - we do not add water to the marinade, but use only the juice of our vegetables. We can say that we will close the conservation in own juice, which everyone likes so much - both children and adults.

This preparation can be used to prepare delicious sandwiches, salads with arugula or bruschetta with feta cheese. In winter, you can diversify your home menu with any delicious salads with baked peppers.

If you wish, you can add a mixture of Provençal aromatic herbs, a few cloves of garlic and even a piece of chili to the vegetables, but we will leave the aroma of our preservation pure, without any additives.

Bell pepper - 1500 g

Olive oil - 75 ml

Lemon juice - 50 ml

Salt - 1 tsp.

Granulated sugar - 1 tsp.

Black peppercorns - 10 pcs.

To pickled bell peppers for the winter It turned out delicious, be sure to choose large, fleshy pods. They must be thoroughly washed and dried with a towel, then placed on a baking sheet and placed in the oven, where the pods should be cooked. If you set the oven temperature at 220 degrees, then bake the vegetables for at least half an hour. It doesn’t matter if their skin turns a little black, it won’t spoil the finished snack.

After removing the pan from the oven, let the vegetables cool while you still have time to sterilize the jars. If you add herbs and garlic, then this time can be spent preparing additional ingredients: peel the garlic and finely chop it, rinse and dry the greens.

Pickled bell peppers for the winter

The baked pods should be carefully peeled (after heat treatment, it can be easily removed), and the seed part should also be removed. During the processing of vegetables, they will release juice, which should not be “lost”; it must be collected in a bowl, because then it will become the basis for the marinade.

All that remains is to cut the baked vegetable into arbitrary pieces (squares or strips) and place it in clean jars. Now you can start preparing the marinade.

Pour oil and lemon juice into the juice, add a teaspoon of sugar and salt, and then mix all the ingredients thoroughly so that the grains dissolve in the marinade. Then it must be poured into jars and their necks covered with iron lids.

At the next stage, we are waiting for sterilization, which will ensure long-term preservation in its own juice. Each half-liter jar should be sterilized within 15 minutes, after which the jar can be hermetically sealed with an iron lid. But it is better to store such preparations in a cool place: in the cellar or in the refrigerator.

You can also prepare it deliciously by first frying the whole pods over high heat and then simmering them under the lid for a couple of minutes.

Marinate hot peppers for the winter

You probably won’t be able to tell in which country they invented it. pickle hot peppers for the winter, but this recipe is widely known and distributed in countries of Eastern Europe. You can find jars of such preservation on the market in Bulgaria and Moldova, and today even Russian housewives know how to prepare this savory appetizer, which will definitely come in handy for a festive feast.

You can take any one as a basis. recipe for classic pickled peppers, but you definitely need to supplement it with garlic, and in our case we will also add more celery stalks. But preparing hot peppers is easier and faster, since the pods do not need to be cleared of seeds. But be sure to thoroughly rinse the vegetables at the very beginning of cooking, leaving no microparticles of contaminants on the skin.

Hot pepper - 3 kg

Garlic - 2 heads

Celery (stems) - 500 g

• Table vinegar - 180 ml

  Sugar - 1 glass

  Oil - 1 glass

  Salt - 2 tbsp.

  Ground black pepper - 3 tsp.

To know exactly how much to add this or that ingredient, you should know that in this case the measurement unit was a glass with a capacity of 250 ml.

Hot peppers, pickled for the winter, it is most convenient to preserve in small containers - half a liter, for example. Therefore, you need to prepare glass containers in advance, wash them and sterilize them, and also sterilize new iron lids.

After you have thoroughly washed the pods, dry them with a clean kitchen towel and leave them in a colander for a while. Each pod must be pricked 2-3 times in different places with an awl or a large needle so that the marinade can penetrate inside. Peel the garlic and cut the celery into slices - about 1.5 cm long. it turns out very aromatic, and celery fits perfectly into this “hot” company.

For the marinade, mix water with sugar and salt, add vinegar and oil, add ground pepper. Bring the marinade to a boil over the heat, and then add vegetables to the boiling marinade in portions.

They need to be blanched for only 5 minutes in boiling water. Not only slices of pepper are blanched in a boiling marinade, but also cloves of garlic and pieces of celery stalks. Z

Then all the vegetables should be put into jars and poured with hot marinade. Hot peppers, pickled for the winter, you do not need to undergo additional sterilization, and the marinade will ensure reliable preservation of the product, but it is still not recommended to store such preparations for more than two years.

In this recipe we pickle hot peppers for the winter whole, but you can choose another option: cut thin pods into rings and marinate, alternating layers with onion and garlic. This snack has no equal!