On liter jar: large fleshy Bell pepper, 1 teaspoon sugar, 1/3 teaspoon citric acid, 1 bud of cloves, 1-2 peas of allspice, several peas of black pepper, celery leaf and stalks.

3: Sweet pepper in spicy marinade

For a half-liter jar: 550 g of sweet pepper, 1 piece of broken cinnamon, 2-3 cloves, 2-3 black peppercorns, 3-4 allspice peas, 1/2 bay leaf, vegetable oil according to need

4: Pickled peppers stuffed with cabbage

30 pcs. sweet pepper, 2 heads of white cabbage, 3 pcs. carrots, 1 head of garlic, caraway seeds For filling: 2 liters of water, 250 ml of 9% vinegar, 1 glass of sugar, 3 tbsp. l. salt, 3 bay leaves

5: Sweet pepper in honey-oil marinade

For pouring: for 1 liter of water - 500-700 ml of 9% vinegar, 1 kg of honey, 5-6 tbsp. l. vegetable oil Wash ripe, fleshy sweet peppers, place in boiling water for 3-4 minutes and cool in cold water. Then sn

6: “Appetitka” with sweet or hot pepper

3 kg of sweet round (rotunda, gogoshary) or sweet fruit hot pepper, 5 kg of ripe tomatoes, 250 g of sugar, 200 g of salt, 500 ml of vegetable oil Wash the pepper pods, cut off the “tails”, leave

7.

bell pepper for the winter

3.5 kg sweet peppers, 1 cup sugar, 1 cup apple cider vinegar, 1 cup olive oil(can be replaced with sunflower), 1 tbsp salt.

Cut the pepper into strips, place in a bowl, add sugar, salt, vinegar and oil. Shake lightly with your hands and place in clean, treated jars. Sterilize from the moment of boiling for 15 minutes, twist.
Makes 7 cans of 700g each. Delicious!

8.

Peppers stuffed with vegetables

1 kg of peppers, 700 g of tomatoes, 250 g of onions, 300 g of carrots, 30 g of parsley root, 10 g of parsley, 1 glass of vegetable oil, 20 g of salt, 1-2 tbsp. vinegar, 5 peas of allspice.

Wash the pepper, remove the seeds and stems. Cut the onion into rings and fry in oil until golden brown. Peel the carrots and parsley root, cut into strips and simmer in oil until half cooked.

Rub the tomatoes (removing the skin) through a sieve, bring the mixture to a boil, then cook for 15 minutes, add salt, sugar, vinegar, pepper and cook for another 10 minutes. Finely chop the greens. Mix the vegetables prepared for minced meat, add salt and fill the peppers with them.

Place in sterile liter jars. Fill the jars with hot tomato mixture with seasonings and sterilize in boiling water (liter jars - 60 minutes).

9.

Canned bell peppers

A glass of water, a glass of sugar, a glass of vinegar, a tablespoon of salt, a tablespoon of honey, garlic, allspice.

Preparation: Mix everything and boil. Next, pepper is chopped into the boiling mass. Add a few cloves of garlic and allspice. Boil while stirring for about 20 minutes. Then pour into sterile jars and close.

Second way: For 1 jar: 1 - 2 heads of garlic, 1 teaspoon of sugar, 1/3 teaspoon of citric acid.

Peel the washed fleshy pepper from the stalk, remove the membranes, grains, rinse, chop into rings, place in liter jars, sprinkle with peeled garlic cloves, pour in hot brine at the rate of 1 tablespoon of salt per 1 liter of water so that 1 - 2 can be poured on top tablespoons of vegetable oil, close with a sterile lid, roll up, place in a saucepan with hot water, sterilize for 7 - 10 minutes, remove, turn the jars upside down, let cool.

10.

Pickled bell pepper
Wash the pepper and dry it. The tails can be cut off and the seeds removed, or you can leave them - whole peppers will be more beautiful when cooked. Whole peppers must be pierced in several places. Boil the peppers in hot brine for 10-15 minutes until the fruits become soft and change color. Remove with a slotted spoon and immediately place tightly in prepared jars. Pour boiling brine and seal hot.

Water - 1 l, vinegar - 200 g, vegetable oil - 200 g, sugar - 1 tablespoon, salt - 2 tablespoons, celery, garlic. Instead of water and vinegar, you can use the same amount tomato juice

11.

Peppers with apples in marinade

For filling:
– water – 1 l
- sugar - 2 tbsp.
- salt - 1 tbsp.
— 6% vinegar — 300 g
- ground cinnamon - 1 tsp.

Select yellow or red peppers and uncolored varieties of apples. The peppers are washed, peeled, cut into halves, blanched in boiling water for 2-3 minutes and cooled. The apples are cut into 4 slices, removing the seed capsule, blanched for 1-2 minutes and cooled. Place peppers and apples in jars, alternating in layers, then fill them with marinade and sterilize the jars at 90C: half-liter jars - 20 minutes; liter 25 minutes.

12.

Bell pepper with garlic

Bell pepper – 2100 g
horseradish (leaves) – 6-9 g
dill - 10-12 g
parsley (greens) - 6-9 g
red capsicum - 2-3 pcs.
bay leaf - 3-6 pcs.
garlic - 5-6 cloves
sugar - 30 g
salt - 30 g
vinegar - 120-140 g
water - 1300-1500 g

Select large, fleshy whole pods. Having cut out the stalks with seeds, rinse the pepper in running water, blanch for 2-3 minutes in boiling water, rinse cold water and place tightly together with the spices in jars. Pour hot marinade filling, cover with lids and pasteurize at 90°C jars with a capacity of 0.5 l - 20 minutes, 1 l - 25 minutes, Zl - 35 minutes. Seal and place on lids.

13.

Hungarian salted pepper with cauliflower

Sweet pepper – 1 kg
parsley and celery roots - 150 g each
cauliflower – 150 g
garlic - 3-4 cloves
for filling:
water - 1 l
table vinegar - 0.8-1 l
salt, sugar - 1-2 tbsp each
Bay leaf— 1-2 pcs

Wash the pepper, remove seeds and cut it lengthwise into pieces. Chop the cabbage and roots too. Place the prepared vegetables in a large bowl, alternating them, with the garlic lying on the bottom and on top. Sprinkle everything with salt and black pepper, compact so that the vegetables release their juice, pour in the hot marinade and leave for 12-15 hours. Drain the filling, boil twice, pouring and draining the marinade. Last time sterilize for 15-20 minutes.

14.

Bell peppers and tomatoes in sweet and sour marinade

For a 1-liter jar: 5-6 pcs. tomatoes, 1 tbsp. spoon of sugar, 8-10 pods of red bell pepper, 1 tbsp. spoon of salt, ½ cup of vinegar, ¾ cup of water, 2 cloves of garlic, 6-7 pods of sweet red pepper, 2 sprigs of dill, 6 grains of peppercorns.

Select red bell peppers, rinse well, cut into 4 parts, remove core and seeds. Wash the tomatoes well and cut into 4 parts. Rinse liter jars, boil, remove from water, place on a board. Place 2 sprigs of fresh dill, half a leaf of horseradish, 2 leaves of celery, 2 leaves of parsley, a clove of garlic, a pod of pepper in the bottom of the jar, place prepared bell peppers and red tomatoes tightly on the spices, then the same amount of spices, pepper again on the spices and tomatoes.

Pour the sweet and sour marinade over the vegetables and spices, which can be prepared as follows: pour 600 g of water into an enamel pan, add one glass of vinegar, 2 tablespoons of salt and 2 tablespoons of sugar, half a leaf of horseradish, a sprig of dill, half a leaf of celery, a clove of garlic and half a pod of red pepper. Boil everything for 10 minutes. Then strain the marinade through cheesecloth, pour it over the vegetables, cover with a lid, place in a saucepan and boil again for 15 minutes. After this, remove the jars from the water, roll up the metal lid by hand, and fill the wooden stopper with resin.

15.

Pepper with dill, garlic and parsley

1.3 kg. sweet pepper (bell pepper)
dill, parsley, garlic to taste;

Brine:
1.5 liters of water,
1 glass of vinegar,
1 cup of sugar,
2 tbsp. level spoons of salt,
5-7 tbsp. spoons of sunflower oil.

Boil the brine, add the peppers, cut into slices (4 - 6 from one pepper), cook for 7-8 minutes, put into jars (pre-rinse the jars, pour over boiling water and dry, sterilize the lids) and close.

The champion in vitamin C content and a powerful antioxidant is bell pepper. And, if the first quality in preparations for the winter decreases somewhat, then the second characteristic remains unchanged. Calorie content of this useful product is 28 kcal, so it can be considered dietary.

The most delicious sweet pepper for the winter - photo recipe for preparation in sweet filling step by step

Let's prepare pickled peppers in honey sauce for the winter. Yes, yes, don’t be surprised, it’s in the honey room! And it's very tasty, believe me!

Red, orange or yellow fruits are best for canning. You must choose very fragrant honey, then there will be a unique taste and smell. And the triple filling method will help to store the workpiece all winter without additional sterilization.

Cooking time: 1 hour 20 minutes

Quantity: 2 servings

Ingredients

• Sweet pepper: 780 g
• Honey: 2.5 tbsp. l.
• Vinegar 9%: 2 tbsp. l.
• Salt: 1 tsp.
• Vegetable oil: 1 tsp.
• Water: 500 ml
• Ground paprika: 0.5 tsp
• Black peppercorns: 8 pcs.
• Garlic: 4 cloves
• bay leaf: 2 pcs.

Cooking instructions

Honey “Allspice” is ready! Cool the preserved food and put it in a cool place. The main ingredient will marinate well and become saturated with aromas after a month.

A simple recipe for pickled sweet peppers for the winter

This preparation is good because it is prepared quickly and without any fuss, and most importantly, without pasteurization. At the same time, it can be stored in apartment conditions outside the refrigerator or cellar.

It is better to take peppers with thick walls and different colors so that the appetizer turns out not only tasty, but also beautiful.

Product layout is designed for 6 liters:

• sweet pepper (without seeds and stalks) – 6 kg;
• water – 2 l;
• sugar – 600 g;
• vegetable oil – 400 ml;
• table vinegar – 250 ml;
• salt – 5-6 dess. l;
• bay leaf – 5-6 pcs.;
• allspice peas – 15-20 pcs.

In the finished product energy value will be 60 kcal per 100 g. So:

1. First, we sterilize the jars. You can do this either in the oven or in the microwave. In the first case, the process will take 12 minutes at a temperature of 170 degrees, in the second case - 3-5 at a power of 800 W. First wash the container with soda, rinse it and add 1-2 cm of water. Keep it in the microwave until 2 minutes have passed after boiling. We drain the remaining water and turn the containers upside down on a clean towel. We boil the metal lids separately and dry them well.
2. We chop the Bulgarian fruits randomly, but rather coarsely, removing the stalks with seeds and white veins.
3. Now mix all the other ingredients in a large saucepan (you can add coriander or cloves). Stirring, let it boil.
4. Dip the chopped pepper into the marinade and boil it over medium heat for 4-6 minutes. If there are a lot of vegetables, you can do this in several steps, since the entire amount is unlikely to fit at once.
5. We pack the finished pepper into jars, filling them 3/4 full, trying not to waste the marinade if not all the raw materials are cooked.
6. Add the remaining brine to the filled containers until full, immediately roll them up, turn them over and keep them in a blanket until they cool completely.

Beautiful pickled peppers are suitable as a side dish for meat, chicken, fish, and also as an independent snack.

Variation of preparation in tomato

This snack will serve as an excellent addition to both winter and summer diets. The sauce can be made from tomato paste, juice or fresh tomatoes. To prepare you need to take:

• red and yellow peppers – 1.4 kg;
• sweet peas – 6-7 pcs.;
• unsalted tomato juice – 700 ml;
• sugar – 40-45 g;
• table vinegar – 2 tsp. l.;
• salt – 2 dec. l.

The fruits should be prepared as in the previous version. Then:

1. Add all the ingredients except the main one to the tomato and bring to a boil.
2. Dip the chopped pepper into the resulting sauce, boil for 1-2 minutes and place in jars.
3. Sterilize: half-liter for 10 minutes, liter for 15.
4. Roll up the boiled lids.

This snack option is good both cold and hot.

Bell pepper for the winter in oil

• medium-sized strong fruits – 2 kg;
• water – 2 l;
• oil – 1 tbsp.;
• granulated sugar – 0.5 tbsp;
• salt – 3 tbsp. l.;
• vinegar essence - 1 tbsp. l.;
• garlic – 4 cloves;
• chili pepper – 1 pc.;
• peppercorns.

For whole fruits, it is better to take 1.5-2 liter jars and prepare them as described above, and prick the peppers with a toothpick in several places. After:

1. Pour cold water over the fruits in a deep saucepan, wait until it boils, and immediately remove from the stove.
2. Very carefully so that the skin does not burst, we take the vegetables out of the pan and put them in a jar with peas, 2-3 pieces of chili and garlic slices. You need to fill the container from the top, as the contents will soon settle.
3. Add oil and spices to the liquid remaining after pasteurization and boil again. Pour in the essence, immediately fill the contents of the jars and roll up.
4. Cool under the blanket in an inverted position.

Sweet peppers for the winter with tomatoes

For a beautiful, bright preparation you will need ripe fleshy tomatoes and yellow sweet peppers. It is not advisable to skimp on the quality of fruits.

For the recipe you need:

• tomatoes – 2 kg;
• sweet pepper – 4 kg;
• garlic – 6 cloves;
• lean oil – 200 ml;
• table vinegar - ¾ tbsp.;
• salt – 3 dec. l.;
• sugar – 5 dec. l.

The weight of the fruit is assumed to be in peeled form.

Preparation takes place in stages:

1. We peel the tomatoes and cut them into fairly large slices.
2. We remove the pepper from the stalks and seeds and cut into strips 1 cm wide.
3. Place the vegetables in a bowl, bring to a boil and cook over low heat for a quarter of an hour, stirring occasionally.
4. Add vegetable oil, spices and garlic, cut into slices, and simmer for the same amount.
5. Pour in vinegar, boil for 2 minutes and put into jars. No sterilization required.

The snack turns out thick with a velvety taste. Suitable for meat, fish, rice, boiled crumbly potatoes, pasta, or even just white bread.

With eggplants

How good it is to open a jar of... assorted vegetables! This light dish is appropriate not only on the everyday menu, but also on the holiday table.

To prepare it you need to take:

• bell peppers – 1.4 kg;
• eggplants – 1.4 kg;
• tomatoes – 1.4 kg;
• carrots – 0.7 kg;
• garlic – 4 cloves;
• salt – 40 g;
• sugar 40 g;
• sunflower oil – 0.5 tbsp.;
• bitter chili - 1/3 pod.

Blue ones should be no more than 15 cm long.

The cooking process is as follows:

1. Cut the eggplants lengthwise into 4 parts and crosswise into 4-5 cm pieces. Soak in brackish water for 15-20 minutes.
2. Prepared as described above, cut the pepper into 4-8 parts.
3. Three carrots on a coarse grater.
4. Remove the skins from the tomatoes and puree them using any method.
5. Heat the oil in a deep saucepan or basin and add the blue ones first, and the remaining vegetables at intervals of a quarter of an hour.
6. After 10 minutes, pour in the tomato puree, add spices and simmer for a quarter of an hour.
7. Add finely chopped hot peppers and garlic cloves into the mixture and reduce the heat.
8. After 5 minutes, remove from the stove.
9. Place the hot workpiece in a sterilized container, roll it up, turn it over and leave until it cools completely.

This preparation option is also suitable for a multicooker in the “baking” or “frying” mode.

With zucchini

For this unique salad, only young zucchini are suitable. They should not be cut very finely, otherwise they will turn into mush. To get started you should take:

• zucchini – 1.8 kg;
• peppers – 1.8 kg;
• onion – 750 g;
• carrots – 750 g;
• sugar – 180 g;
• salt – 150 g;
• dill – 50 g;
• sunflower oil – 150 ml;
• table vinegar – 150 ml.

You can take dill as desired - greens, seeds or a mixture of both. There is no need to peel the zucchini, just cut off the ends.

Preparation consists of the following steps:

1. Cut the pepper into strips, zucchini into 1 x 1 cm cubes, and onion into half rings. Three carrots on a coarse grater.
2. Wash the dill, dry it, finely chop it.
3. In a large bowl, mix all the vegetables except the zucchini. Add salt and let sit for 1 hour until the juice appears.
4. Add sugar and butter, put on fire and cook for a quarter of an hour, stirring occasionally.
5. We put the zucchini there and simmer for the same amount.
6. 5 minutes before it’s ready, sprinkle the mixture with dill, add vinegar, and stir.
7. Pack in containers and sterilize for 15-20 minutes.

With cucumbers

According to this recipe, vegetables are taken in a 1:1 ratio. In addition to them, you will need to put in each jar:

• garlic – 2-4 cloves;
• dill umbrellas – 3 pcs.;
• bay leaf – 3 pcs.;
• black peppercorns – 3 pcs.;
• sweet peas – 3 pcs.;
• vinegar essence - 1 tsp. for each liter of container volume.

For brine per liter of water:

• 3 dec. l. salt (without a slide);
• 3 dec. l. Sahara.

Before cooking, soak cucumbers in cold water for a few hours. We choose peppers that contrast with the cucumbers.

The preparation procedure is simple:

1. Place all of the indicated spicy ingredients at the bottom of a glass container.
2. Place whole cucumbers and chopped peppers.
3. Pour boiling water into the jars and leave for 20 minutes.
4. At this time, prepare the brine. As soon as the water with spices boils, carefully pour the liquid from the jars into the sink, immediately fill it with brine and leave for another 20 minutes.
5. Drain the brine, bring it to a boil, skimming off the foam (if it appears), and pour in one last time.
6. Add essence and roll up.
7. Cool upside down under a blanket.

Pickled red-yellow-green “traffic lights” can be consumed after 2 months, when they are well salted.

With onion

For such preservation you will need:

• sweet peppers – 1 kg;
• onions – 2-3 pcs.;
• granulated sugar - 3 tbsp. l.;
• tomato juice – 250 g;
• vegetable oil – 50 ml;
• peppercorns – 2 pcs.;
• salt – 1 tbsp. l.;
• bay leaf – 2 pcs.

What we do:

1. Cut the prepared pepper into wide or thin strips, and the onion into half rings.
2. Mix the remaining ingredients in a metal bowl.
3. Add vegetables there and cook for 15 minutes.
4. When hot, place in a glass container and roll up.
5. Store strictly in a cool place.

With garlic

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

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

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

Prepare the ingredients according to the list.

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

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

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

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

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

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

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

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

Pickled peppers instant cooking ready in Italian!

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

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

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

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

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

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

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

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

Instant pickled peppers are ready! Enjoy your meal!

A couple of years ago I tried pickled bell peppers. This was preparation for the winter. Surprisingly, I have never tried sweet peppers as an independent dish before. I ate it in the form of stuffed and frozen peppers for the winter, in the form of lecho, in winter salads with butter and in tomato.

But I haven’t tried peppers marinated separately without oil. Somehow it never even occurred to me that you could marinate it separately. And completely in vain! Because sweet pickled peppers for the winter are very tasty dish. Served in addition to any dish, the pickle will decorate and diversify any table: festive or everyday.

Now I often bake savory pies in the winter, using strips of pickled peppers in the filling. Very tasty pie based on shortcrust pastry stuffed with cheese and pickled peppers.

Also, pickled sweet peppers will be an excellent filling for cheese and cottage cheese casseroles or omelettes. Thus, options for using sweets canned pepper great amount.

So, the only thing left to do is to make a few jars delicious preparation for the winter. It is convenient to pickle sweet peppers in liter or half-liter jars.

Pickled bell peppers for the winter: a simple recipe without sterilization

I am happy to share with you classic recipe preparing sweet peppers for the winter. The amount of ingredients is calculated for 2 jars of 0.5 liters. If you place slices of multi-colored peppers, it will turn out very appetizing and beautiful.

Ingredients:

• sweet pepper – 750 g;
• salt – 30 g;
• sugar – 30 g;
• black peppercorns – 10 pcs.;
• bay leaf – 2 pcs.;
• cloves – 4 pcs.;
• vinegar 9% - 30 ml;
• onion – 50 g;
• mustard seeds – 2 tsp;
• water – 500 ml.

How to pickle bell peppers for the winter - step by step recipe with photo:

To prepare the preparation you will need green, red, yellow and orange color. I will make the marinade from water, salt, sugar, slices onions, cloves, black peppercorns, bay leaves, mustard seeds and vinegar.

Wash the pepper thoroughly, remove the stalk, seeds and partitions inside. I cut the pepper into strips (about 1-1.5 cm wide).

I sterilize jars and lids for the preparation in advance. This can be done in any convenient way.

I place the chopped strips of sweet pepper tightly in a jar in a vertical position.

I boil water separately (this is not the water intended for marinade). Pour boiling water over the sweet peppers in a jar and leave to stand for 7 minutes.

I pour the water using a special nozzle onto the jar. And pour boiling water over it again. I leave it for 7 minutes again.

I also drain this water. I pour mustard seeds into jars.

I'm making a marinade. Pour 0.5 liters of water into the ladle, add onions, cut into rings or slices. I throw in the spices and mix.

I put a ladle on the fire and wait for the marinade to boil. I pour in vinegar, stir and turn off.

I pour the boiling marinade into the jars with pepper to the brim (I do not add the bay leaf from the marinade).

You can place onion pieces from the marinade on top if you can fit them. I cover with lids and roll up immediately.

Sweet pickled peppers for the winter with onions and mustard seeds will be ready in a month.

I cool the jars and store them in a cool, dark place.

Pickled bell peppers with butter - a recipe for the winter

Greek cuisine is considered one of the healthiest in the world. And all because the methods of preparing dishes in it are selected in such a way as to preserve the benefits of the products as much as possible.

Even the preservation of vegetables is thought out in this regard. Thus, the Greeks have a popular recipe for preparing sweet peppers baked on the grill.

It is placed in oil, more basil and garlic are added. They are rolled into jars for the winter. It turns out incredibly tasty and healthy! This is a very simple recipe.

What you will need for 2 liter jars:

• sweet pepper – 2 kg;
• garlic – 2 small heads;
• hot pepper in pods - a couple of pieces;
• basil – 1 bunch more;
• vinegar 6% - 1/3 cup;
• vegetable oil (olive or sunflower) – 1 cup;
• regular or sea salt - 1 tbsp. spoon.

How to prepare pickled bell peppers for the winter with butter slices:

Wash the peppers, do not peel them. Dry, grease generously with oil and bake on the grill or simply in the oven on a baking sheet.
Remove the peppers to a wire rack, let cool, remove the wrinkled skin and scrape out the seeds.

Chop the garlic very finely and the basil coarser, wash before doing this.

The jars should be sterilized: put in water and boil for 7 minutes. Boil the lids too - for the same amount of time.

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Distribute the baked peppers, basil and garlic among the jars. Compact in dense layers.

Pour the oil and vinegar into one saucepan, add salt, and heat slowly until bubbles appear. Pour the marinade into jars and roll up.

Leave it upside down and wrapped for 12 hours. Next, store the grilled peppers in oil in a cool place.

Pickled bell peppers for the winter without oil for stuffing

Lovers of bell pepper - healthy and delicious vegetable a huge number, but not all of them know that this product with its taste and aroma can delight them not only fresh in season or stewed with other vegetables.

Bell peppers can also be pickled for the winter. And we will offer you a simple recipe for whole winter pickled bell peppers for stuffing right now.

On a note! Pickling bell peppers for the winter according to our recipe does not take much time and does not take much effort. The dish turns out crispy, incredibly aromatic, salty-sweet taste.

Products:

• bell pepper with thick skin, sweet (take quantity for one three liter jar, this is about 6 things).
• liter of distilled or boiled water.
• salt to taste - 1-2 teaspoons.

How to pickle whole bell peppers for the winter so that they are crispy:

Sterilize the jar prepared for pickling. It's better to do it over steam. It takes 10-15 minutes to sterilize one jar.

Boil water and throw the lid in there for 2 minutes. You can use screw or sealed jars. Regardless of what jars and lids you use, you must first sterilize them.

Take bell pepper. It is better if it is multi-colored, so in a jar the dish looks more appetizing, fabulous, and beautiful.

Wash the vegetables and peel them, cutting out the stem from all the insides, including the partitions. After cleaning, wash the product thoroughly again, both outside and inside.

On a note! Peppers for pickling should remain whole after cleaning; there is no need to cut them into halves or several parts. Cut only the stalk and remove the seeds and membranes through the existing hole.

Place peeled whole peppers into a sterilized jar, pressing them down as close (tightly) to each other as possible. If they lose their shape a little, it’s okay.

Add salt to your taste. As a rule, one or two teaspoons of salt is enough for a three-liter jar. You may need more or less.

Fill with cold distilled or boiled water, roll up or tightly close with a screw cap. Shake the container several times. Leave it in the room for two to three days, but no more than three.

During this period, the jar of pickled bell peppers should be turned over several times, shaken, but not opened. It is recommended to open only when necessary before serving.

On a note! There is no need to boil and pour hot water over the vegetables, otherwise the pickled peppers will lose their consistency and will not be crispy.

When ready, to stop the fermentation process, put the pickled bell peppers in the refrigerator after three days. You can eat the product after 3 days of salting; you just need to cool the pepper a little before serving in the refrigerator.

If you pickle bell peppers for the winter, then the jars should only be stored in the refrigerator for no more than 1 year. Store open for about 36 hours in a cool place and 10 hours in a room.

Video: Pickled bell peppers with honey

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 peppers occupy one of their 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 pepper into a 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 cooking this recipe Be prepared for a strong and pungent odor, especially during the first 2 hours of salamur boiling. 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 pickling cabbage, cucumbers, tomatoes and other joys of summer, bell peppers will deservedly take their place of honor. Spicy pepper on a quick fix, marinated in just a day, with a garlic aroma, is no different from 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 hot pepper there too.
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.