How to pickle hot, sweet, bitter, chili, and bell peppers for the winter? Recipes for pickled and canned peppers for the winter in jars, without sterilization, with vegetable oil

How to seal peppers for stuffing for the winter?

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

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

Required:

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

Marinade:

Water is the basis of the marinade (about one and a half liters)
Vinegar (any) - exactly two large spoons
Salt - a large spoon, but without a slide
Sugar - one dessert spoon without a slide is enough

How to preserve peppers for stuffing for the winter?
Preparation:

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

Pickling peppers: method No. 1

Ingredients: sweet pepper, salt. For brine: for one liter of water, two tablespoons of salt.

Preparation

Cold salting peppers is not particularly difficult. To do this, fresh fleshy fruits are washed, blanched in a colander, dipped in boiling water for two minutes and immediately cooled in cold water. Then the vegetables are cut into two parts, rubbed with salt and placed in a bowl. Then they put the press on for fourteen hours to release the juice. Then the peppers, along with the juice, are transferred to another container (jars), filled with cold brine, a clean circle of plastic lid is placed on top and placed under a press. The jars are covered with gauze and placed in a cold place for two weeks. After time, the containers are closed with nylon lids.

Peppers marinated with honey for the winter in jars

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

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

pickling peppers with honey for the winter

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

Preparation:

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

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

Selection and preparation of ingredients

First you need to prepare the main ingredient:

A liter jar requires about a kilogram of pepper; it is better to take fleshy yellow or red fruits.
You need to choose whole fruits with juicy, soft and smooth walls. Can be diluted with other colors.
Wash the fruits thoroughly, but do not touch them with a knife yet, since each recipe has its own characteristics in preparation.
Pour in water until it completely covers the vegetables.

Additionally:

table vinegar, strictly 9%;
vegetable oil - some prefer sunflower, others olive, refined is best;
Use table salt, not iodized.

The remaining ingredients are selected and added more to taste. Most housewives prefer sugar, bay leaves and peppercorns.

Georgian pickled bitter pepper

Pickled vegetables are very in demand and popular in Georgia. That is why most of the recipes originated from this colorful country. Pickled hot peppers can be an excellent recipe for your usual table; it goes well with many simple dishes and serves as one of the best snacks for strong alcoholic drinks.

Preparation:

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

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

Georgian pickled bitter pepper

Canned Kazakh peppers with vinegar

This preservation is perfectly stored even in a warm place and is not afraid of heat.

Ingredients:

sweet pepper – 1.5 kg;
tomatoes – 1 kg;
sugar – 100 g;
garlic – 5 g;
vinegar 9% – 50 ml;
salt to taste;
refined oil – 100 ml.

Preparation:

Chop the tomatoes and make juice from them.
Prepare the dressing: combine oil, vinegar, sugar, garlic, leave for 15 minutes.
Cut the pepper into slices, place with the dressing in a saucepan, cook over low heat for 30-40 minutes and immediately roll up.

Pickled peppers for the winter with vegetable oil

This pepper will be a great appetizer and salad for the winter. This recipe calls for marinating noble bell peppers with their meaty, sweet flesh in oil and garlic. As a result, you get a spicy dish with a sweet and sour taste and a pleasant aroma. This pepper wonderfully complements simple dishes of potatoes, pasta and cereals. It is the best appetizer on the holiday table.

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

pepper marinated in vegetable oil
Preparation:

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

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

Pepper with eggplant

Ingredients

pepper;
eggplant;
greens (cilantro, dill, coriander);
garlic;
Bay leaf;
peppercorns;
salt and sugar;
water;
vinegar.

Prepare the seam as follows:

The preparation process begins with the preparation of jars; sterilization is required.
The peppers are cleaned and then blanched whole for 5-7 minutes.
Remove the skin from the eggplants, cut into strips and fry in sunflower oil.
Chop the garlic and mix with herbs.
Lubricate the fried eggplants with the garlic mixture, rolling them into a tube.
The resulting eggplant tubes are used to stuff the peppers.

The marinade is prepared from:

water;
salt and sugar;
vinegar.

At the end of cooking, spices and bay leaves are added to the marinade. Boil for 2-3 minutes. The peppers are distributed into jars, poured with hot marinade and placed in an oven preheated to 180 degrees Celsius. The jars should be kept in the oven for 35-40 minutes. After this time, the workpieces must be taken out and rolled up with tin lids.

Armenian marinated hot peppers for the winter

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

Preparation:

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

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

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

“Tsitsak” pepper, hot pickled pepper in Armenian

Preparing the brine

Bring the water to a boil, add salt and boil until it is completely dissolved. The liquid is removed from the stove and filtered through cheesecloth, then cooled to room temperature. This brine is poured over the sweet peppers, covered with gauze or cloth, a wooden circle or large plate is placed, and a press is placed on top. This preparation is left for twelve days at room temperature. After this time, the pepper will be ready; it is then put into a cold place for storage. You can also transfer the fruits to jars, close them with a nylon lid and put them in the refrigerator.

Pickled bell peppers for the winter without sterilization

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

Preparation:

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

quick preparation of pickled peppers for the winter without sterilizing jars

Recipe without sterilization

It will take us no more than an hour to prepare a tasty, aromatic and bright snack. It is suitable not only for ordinary days, but also suitable for the holiday table.

Ingredients:

1 kg of sweet pepper;
150 grams of table salt;
250 grams of granulated sugar;
1 tbsp. l. mustard seeds;

200 ml 9% vinegar;
1 head of garlic;
100 ml sunflower oil;
2 liters of water.

Cooking with photos:

Wash and peel the pepper and cut it into any pieces you like. Divide the garlic into cloves, peel and chop into slices with a knife.
Pour water into a saucepan, add vegetable oil, sugar, salt, mustard and chopped garlic. Mix everything and put on the stove. Cover with a lid and bring to a boil.
Then pour in the table vinegar and add the peppers. Leave on the fire until the vegetables have settled. Then stir, cover and cook for another 10 minutes. The most important thing is not to overcook the pepper.
Then place the snack in sterilized jars, lightly pressing the vegetables together. Pour marinade over everything. Then close the lids with a special key.
Place the jars under the “fur coat” and leave until completely cooled. Store peppers in a cool place.

Marinated hot chili peppers for the winter without sterilization

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

Preparation for one half-liter jar:

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

hot peppers marinated for the winter without sterilizing the jars

Cooking instructions

Pickled peppers are not only tasty and healthy, but also simple . The main thing is to follow the recipe exactly. But no one canceled the zest and peppercorns. Experiment, add your favorite spices or herbs. We invite you to familiarize yourself with detailed recipes for the most delicious pickled peppers.

Instant pickled bell pepper

Ingredients:

1 kg of bell pepper;
1 liter of water;
2 tbsp. salt;
4 tbsp. Sahara;
5 tbsp. vinegar (9%);
3 cloves of garlic;
3 tbsp. sunflower oil;
peppercorns;
any greens to taste.

Cooking method:

Prepare the pepper. Rinse thoroughly, dry, remove the stems. Seeds and white partitions are also not needed, feel free to remove them.
Cut the vegetable as you wish. It’s good if you get 4-5 pieces from one pepper.
Put the water to boil.
Pour salt, sugar, peppercorns, vegetable oil and vinegar into boiling water. Mix thoroughly.
After a couple of minutes, add pepper.
Cook for no more than 15 minutes. 12 minutes is the optimal time.
Sterilize the jars.
Place garlic and herbs on the bottom.
Place vegetables on top.
Boil the marinade again.
Pour it over the vegetables.
Screw on the lids.

The appetizer turns out juicy and flavorful . If you wish, you can add turmeric if you used red pepper. This spice is not suitable for a green vegetable. A mint leaf will add more freshness to the marinated dish.

Note! If you want to immediately taste the pickled vegetable, then after boiling the vegetables, sprinkle them with chopped garlic and herbs on top, mix thoroughly and serve.

In oil, Caucasian style

Will need:

2 hot peppers;
2 kg bell pepper;
200 ml oil;
500 ml water;
80-100 g garlic;
1 tbsp. salt;
3 tbsp. Sahara;
200 ml vinegar (9%);
any greens, celery or parsley is best;
peppercorns.

How to cook:

Clean the pepper from any dirt and cut out the black spots. Do not use vegetables that are too soft.
Remove white partitions and tails.
Cut the vegetables into cubes.
Place half a liter of water on the fire.
Add salt and sugar before boiling. Stir.
Next, pour in the oil, vinegar, and peppercorns.
Mix thoroughly.
Three minutes after boiling, dip the pepper into the marinade.
Cook for five minutes. Stir the contents periodically. This will make the vegetable soft evenly on all sides.
Prepare a separate deep bowl.
Place the pepper in a container. Let it cool a little.
Chop the garlic and herbs.
Finely chop two hot peppers.
Add garlic, herbs, pepper (hot) to the marinade.
Boil for three minutes.
After 3 minutes, add the cooled chopped bell pepper. Cook for another 3 minutes, stirring constantly.
After 3 minutes, remove the pan from the heat and transfer the contents into sterilized jars. Don't forget to boil the lids too.
Turn the closed jars upside down and wrap them for a day.

When prepared correctly, such a dish will have an appetizing crunch . It should not turn out like porridge or puree. Hot pepper will add piquancy in combination with three tablespoons of sugar. The appetizer goes great with fried potatoes or a meat dish.

Hot pepper snacks:
How to prepare pickled hot peppers without sterilization
Preparing a fiery snack
How to cook pickled tsitsak peppers

Stuffed with tomatoes and garlic

This recipe is for those who are not lazy to spend a little more time on delicious preparations.

Ingredients:

3 kg paprika;
2 liters of water;
100 ml oil;
1.5 kg of tomatoes;
2 heads of garlic;
200 ml vinegar (9%);
450 g sugar;
3 tbsp. salt;
peppercorns to taste;
any greens to taste.

Cooking method:

Wash the vegetables. Remove dark spots.
Cut off the top of each pepper.
Put the water to boil.
Place the peppers in boiling water. Cook for 3 minutes.
Prepare a container of ice water.
After 3 minutes, transfer the peppers to a container of cold water. Leave for 10 minutes.
Sterilize the jars.
Place sprigs of herbs and black peppercorns on the bottom of the prepared jars.
Finely chop the tomatoes and garlic. Mix and add salt.
Stuff the peppers with the garlic and tomato mixture.
Pack the vegetables tightly into the jar.
Start cooking the marinade.
Add salt, sugar, oil, vinegar to boiling water.
Cook after boiling for two minutes.
Fill the jars with marinade and cover with a lid.
Sterilize the jars in a saucepan for half an hour.
Seal the jars, turn them over and wrap them for two days.

Peppers stuffed with tomatoes and garlic for the winter

The most delicious pickled peppers with honey

Sweet lovers will certainly appreciate this recipe. The vegetable turns out soft and well soaked .

Ingredients:

1 kg of sweet bell pepper;
200 ml water;
2 tbsp. honey;
80 ml vinegar (9%);
70 ml vegetable oil;
5 cloves of garlic;
100 g sugar;
½ tbsp. salt;
peppercorns to taste;
bay leaf optional.

How to marinate:

Wash the vegetables, remove the core and stem.
Cut into cubes and slices.
Sterilize the jars.
Place bay leaves, peppercorns and garlic on the bottom of the jars.
Place chopped vegetables.
Put the water on fire.
Immediately add salt, sugar, butter, honey.
After boiling, add vinegar after a minute.
Pour over vegetables immediately.
Seal the jars tightly and turn them over overnight.

Note! There will be extra greens in this recipe. The smell and taste of dill or parsley do not combine well with the sweet taste of honey. If you still want some heat or a piquant note, add a slice of lemon to the bottom of the jar.

If the marinade turns out cloudy , don’t worry, it’s because of the honey.

Marinated bell peppers, whole roasted

The recipe is very interesting, the vegetable turns out crispy and rosy .

Ingredients:

1.5 kg of sweet bell pepper;
1 tbsp. salt;
3 tbsp. Sahara;
3 tbsp. vinegar (9%);
4 cloves of garlic;
1 liter of water;
Bay leaf;
peppercorns;
sprigs of greenery (any);
sunflower oil for frying.

Cooking method:

Choose fruits with elastic skin and no damage - they will be pickled whole, so it is not advisable to cut off the black spots; it is better not to have them at all.
Dry the peppers thoroughly.
Pour sunflower oil into a hot frying pan and fry the peppers.
Turn vegetables periodically to ensure even cooking.
Wait for the ruddy barrels to appear.
Sterilize the jars.
Place garlic, bay leaf, peppercorns and garlic on the bottom.
Also pour vinegar into the bottom of the jar.
Put the water to boil.
While the water is boiling, place the vegetables in the jar.
When the water boils, add sugar and salt.
Mix thoroughly for two minutes.
Pour marinade over vegetables.
Seal the jars tightly.
Turn over and wrap warmly.

Ideal to serve with meat dishes or as a snack.

Roasted and baked peppers, canned for the winter

Preliminary heat treatment will help to diversify the usual recipes for preserving pepper. It turns out that you can marinate not only fresh, but even fried and baked peppers.

Preparation:

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

fried or baked pickled peppers for the winter

Pickling stuffed peppers

Ingredients: two and a half kilograms of pepper. For minced meat: one kilogram of carrots, one kilogram of parsley root, half a kilogram of celery root, one bunch of celery greens, one hundred grams of onions, twelve black peppercorns, a pinch of cinnamon, one spoon of sugar.

Preparation

Salting peppers for the winter according to this recipe is very simple. To do this, you need to blanch the roots and carrots for three minutes. Then they are cleaned and cut into strips or grated. The onion is chopped, all these components are mixed and salted. The resulting minced meat is fried a little in oil. Celery stalks are immersed in boiling water for two minutes to soften.

Pickled peppers for the winter with onions

Two kilograms of sweet pepper must be peeled from the seed inside and cut into beautiful petals
Half a kilogram of onion is peeled and cut into neat slices, six pieces from each onion
Prepare the marinade for peppers: dissolve a tablespoon of sugar and a teaspoon of salt in a glass of water.
Add spices to the marinade to taste: peppercorns, bay leaf, coriander, dill, bay leaf, horseradish root
When the marinade boils, pour exactly two tablespoons of any vinegar into it
The pepper tongues should be beautifully placed in a jar, combined with chopped onions and a few cloves of garlic, as well as parsley leaves (this is optional)
Pour the hot marinade into the mixture, cover the jar with a lid and leave it calm for ten minutes.
After this, you should boil the marinade again and re-pour the pepper before rolling

pickled peppers with onions and parsley for the winter

Sweet canned peppers in oil with herbs

During the cooking process, vegetables retain their beneficial substances, and herbs add an interesting taste and aroma.

Ingredients:

pepper – 3 kg;
water – 1 l;
vinegar 9% – 200 ml;
refined oil – 250 ml;
sugar – 4 tbsp. l.;
salt – 1 tbsp. l.;
sweet peas – 12 pcs.;
garlic – 13 cloves;
bay leaf – 6 pcs.;
celery – 6 branches.

Preparation:

Prepare the filling: place butter, sugar, salt, sweet peas, garlic, bay leaf, celery, vinegar in a saucepan with water and boil for 5 minutes.
Cut the pepper into six pieces lengthwise, place in the pot, cook for 10 minutes until the skin is pierced.
Place in jars, fill with remaining filling and close.

Bell pepper marinated with garlic

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

pickled bell pepper with garlic

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

Bulgarian lecho

Yield: 15 cans of lecho, 0.5 liters each.

Ingredients:

tomatoes – 7 kg;
pepper – 4 kg;
onion – 2 kg;
hot pepper – 2 pods;
salt to taste;
parsley - 1 bunch.

Preparation:

Grind the tomatoes in a meat grinder, place in a saucepan and bring to a boil.
Cut sweet and hot peppers into slices, add to tomatoes, cook for 5 minutes.
Cut the onion into half rings, place in a saucepan and cook for 5 minutes.
Chop the parsley, add to the lecho and add salt. After 10 minutes, roll into jars.

Important! Lecho should be placed in jars without removing the pan from the heat.

Peppers stuffed with cabbage and vegetables for the winter

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

Preparation:

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

peppers stuffed with cabbage and pickled for the winter

Cooking tips and tricks

If you're inspired by these recipes, here are a few tips to know:

For a beautiful appearance of the semi-finished product, choose peppers of different colors.
Blanching will preserve the color and shape of the vegetables.
If you like sweet marinated Bulgarian ones, add exactly 4 times more sugar than salt.
Sterilization is replaced by triple filling.
Fresh mint leaves go well in recipes that don't contain oil.
A slice of lemon or any citrus fruit will add piquancy. But in this case, do not use dill or parsley.

Korean pepper for the winter

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

Preparation:

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

Korean pickled spicy peppers

Hot sauce with pepper - preparation for the winter

Ingredients:

600 g hot pepper;
7 cloves of garlic;
2 tbsp. l. coriander seeds;
1 tbsp. l. dill seeds;
1 tbsp. l. fenugreek seeds;
1 tbsp. l. fennel seeds;
2 tbsp. l. corn grits;
2 tbsp. l. coarse sea salt.

Preparation:

Heat the herb seeds in a frying pan, add corn grits and salt. Lightly pass the mixture through a blender so that the seeds remain large.
Cut the peppers lengthwise; clear of partitions and seeds. Cut the peppers into pieces and pass through a blender with garlic.
Mix the mixture with spices. Place the resulting mass in a jar. Hot sauce can be stored in the refrigerator for several months.

Pepper in tomato for the winter

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

Cold brining method

This method involves salting food in jars, barrels, tubs, buckets, and so on. In this case, they are filled with cold brine, and a press is placed on top. Such dishes must be placed in a cold place for a long time.

For example, pickling peppers for the winter begins with all the fruits being pierced at the base with a toothpick. Layers of vegetables are arranged with spices and herbs, garlic and so on, covered with salt, poured with cold water, covered with a lid or put under pressure and placed in a cold place. The important point here is that the products are always covered with brine, so it needs to be topped up if necessary. To do this, take twenty grams of salt and nine grams of citric acid per liter of water. How do you cold pickle peppers? Let's look at a few simple recipes. This preparation is no less common than pickling mushrooms, sauerkraut, etc. Salted pepper is a very tasty and delicate snack that has a pleasant aroma and bright color. The latter, by the way, is only enhanced by several tones with this method of processing. As for the varieties of the main product, almost everything is used: sweet red pepper, chili, etc.

How to select and prepare bell peppers for pickling?

To obtain a high-quality and tasty product, it is important to know some rules for selecting and preparing the main component.

Let's look at them:

It is better to choose a multi-colored vegetable, they will not only add color, but are also much tastier than green;
the fruits are taken only fresh, they should not have rot or other damage;
it is important that they are approximately the same size;
Before pickling, the fruits are thoroughly washed and dried;
Make punctures all over the surface using toothpicks.

Important! The best result can be obtained only if the pepper has thick enough flesh that it will be preserved after preparation.