Super recipes: Jalapeno, Bell, Dungan and Bulgarian pickled peppers for the winter

Pickled sweet peppers without sterilization

Let's look at a simple recipe first. We preserve the peppers in oil - preferably homemade, unrefined.

Ingredients:

• 1 kg of processed pepper;
• 50 g salt;
• 1 liter of water;
• 150 ml vinegar (9%);
• 200 ml vegetable oil.

How to prepare:

1. We clean the sweet peppers from tails and seeds, wash them, and cut them into pieces.
2. Place the peppers in a saucepan, add water to cover (more than a liter). Add 2 tbsp. spoons of butter. Simmer covered for 5 minutes.
3. Remove the peppers with a slotted spoon and place in a colander. Pour 1 liter of liquid from the pan into a separate bowl, pour out the rest. Add the remaining oil, salt, and vinegar to this liter. Stirring, bring to a boil and turn off the heat.
4. Dip the pepper into the marinade, cover with a lid, and let it brew for 12 hours.
5. In the meantime, sterilize the jars and scald the plastic lids with boiling water.
6. Transfer the cooled and ready-made peppers into jars and close the lids. Store in the refrigerator.
7. Here is a simple recipe for sweet peppers, marinated for the winter, prepared without sterilization. You can also make rolls using it in a cold way - just dip the pepper in the almost cooled marinade and leave for a day.

Note: chopped peppers of different colors look very beautiful in a jar.

CULINARY CORNER

Summer turned out to be somewhat strange for my sweet peppers. The yellow varieties ripened first. Then for a long time there were none at all. But the plants kept growing and growing upward, like young trees, and the trunks were already wooden, and the branches were spreading in different directions. The fruits were set, but they hung green and did not want to turn red. So, in technical ripeness, I had to remove them,

Read also: Maple varieties with red leaves

Read more here Things were better with the acute ones. Gorgon, Cayenne and Barmaley ripened quickly, but by the end of autumn the Chinese bell had just begun to bloom, began to set fruit abundantly, but also did not want to turn red. I had to pick the remains of it completely green. I added the remains of hot red ones to them, and it turned out to be just a kilogram.

To prepare the sauce I also need to prepare:

for 1 kg of hot pepper 500 g of skinned tomatoes 100 g of garlic 50 g of basil and cilantro each, I added another 50 g of celery 30 g of salt 30 g of sugar

This sauce is based on the recipe of Alexander Shipilevsky shipilevsky

, I cooked 3 years ago. Then he made a strong, acute impression on me. Now I already knew what I was getting into, and the bells are not so sharp.

There was one diseased clove in each head. What kind of disease is this, does anyone know?

I haven't had fresh tomatoes for a long time. I took a jar of its own juice and removed the skins.

I used a blender and added juice to 500 g.

Added tomatoes and salt to the chopped peppers. Cook over medium heat until thickened.

I chopped parsley, basil, and celery. It's a pity there was no cilantro.

To the boiled sauce I added chopped herbs with garlic, sugar, seasonings: 15 g of coriander grains crushed in a mortar, 15 g of ground black pepper, 30 g of paprika, 7 g of dill. Cook for another 5 minutes until thickened.

Pulled it with a blender until smooth. Bring it to a boil again. Added 2 tablespoons of vinegar.

And put it hot into sterilized jars. Add a teaspoon of sunflower oil on top of the sauce under the lid and screw on the lids.

The result was quite spicy and very tasty green bell sauce. I deliberately refrain from using the word adjika so as not to cause a stir among adherents of authenticity, but the principle of preparation remains the same.

Hello, dear friends!

Pickled hot peppers for the winter, the recipes for which we offer you, are an excellent appetizer for spicy lovers. This is a spicy vegetable that will add spice and brightness to any dish.

There are many recipes for making hot peppers. We offer you several of the most accessible recipes for pickling hot peppers, which you will certainly find useful.

Whole pepper marinated with garlic and herbs

I really love and appreciate recipes with oil and garlic for pickled bell peppers for the winter. First, I’ll tell you how to cook whole peppers in liter jars.

Ingredients for one jar:

• 10-12 pcs. bell pepper;
• 4-5 pcs. garlic cloves;
• 50 ml vegetable oil;
• 1 PC. bay leaf;
• 4-5 pcs. allspice peas;
• 1 clove bud;
• Parsley, thyme - to taste;
• 0.5 tbsp. spoons of salt;
• 3 tbsp. spoons of sugar;
• 5 tbsp. spoons of vinegar (9%).

How to prepare:

1. Cut off the tops of the peppers, remove the seeds, and wash them. Divide the garlic into cloves and cut into slices. Wash the greens and chop them.
2. Pour oil into a frying pan and fry the whole pepper, covering with a lid, until it becomes soft.
3. Place peppers, chopped garlic and herbs, cloves, allspice, and bay leaves in sterilized jars in layers. Add sugar, salt and vinegar.
4. Boil water in a kettle and pour it over the vegetables in the jar. Immediately roll up the lids.
5. Shake the jars and roll them on the table so that the salt and sugar dissolve. Let's turn it over and wrap it up. After cooling, transfer to a cool place.

Another recipe: Green tomatoes for the winter in jars: recipes whole, in slices and with filling

Without sterilization

Using this pickling recipe, peppers do not need to be sterilized. After all, acid and bitterness are considered the best preservatives. In this case, the pepper is poured twice: the first time with hot water, the second time with the prepared marinade.

Vinegar is added at the end before rolling. This recipe can also be used to marinate hot peppers in pieces.

Another very interesting recipe for pickling whole hot peppers. Its piquancy is expressed in the variety of ingredients used. To prepare a “spicy” preparation for the winter you will need:

• Currant or cherry leaves.
• Allspice peas - 10 pieces per 0.5 liter jar.
• Horseradish leaves.
• Basil, dill, cloves, cinnamon, garlic, tarragon - whatever you like.

For the marinade, we use one liter of water, salt and sugar, four tablespoons of each crushed, one teaspoon of vinegar of 9% concentration per one-liter container.

An option if there are no greens is 1 teaspoon of standard barbecue spices (from the market, not from the store) per 0.5 liter jar.

Place the above spices and well-washed hot pepper pods into the prepared jars. Before laying, the pepper must be doused with boiling water.

Bring the water for the marinade to a boil, add salt, sugar and fill the jars to the top, covering with a clean lid.

When the marinade has cooled, pour it into a saucepan and put on fire. As soon as it boils, pour it back into the jars, leave for five minutes and pour the brine again into a metal container.

Pour the boiled marinade into jars for the third time, add vinegar and roll up with sterilized lids. Turn the rolled peppers upside down and let them cool.

Pepper in tomato sauce

And now I’ll share a recipe on how to make aromatic peppers in tomato sauce.

Ingredients (for 4 0.5 l jars):

• 1.5 kg of sweet pepper;
• 80 ml tomato sauce (any you like);
• 250 ml water;
• 60 ml vegetable oil;
• 50 ml vinegar (9%);
• 15 g salt;
• 50 g sugar;
• Bay leaf, black peppercorns - to taste.

How to prepare:

1. Wash the jars with soda and sterilize them over steam. Cook the lids in boiling water for 5 minutes.
2. We clean the peppers, remove the stems and seeds, wash them, and cut them into pieces.
3. Pour clean water into the pan, add vegetable oil, sugar, bay leaf, peppercorns, salt, vinegar. Add tomato sauce and stir.
4. Now add the sweet pepper. Heat to a boil, simmer covered for 10 minutes.
5. When hot, place the mixture into jars and screw on the lids. After steeping under a blanket, we transfer it to the cellar for storage.

History and description of semi-hot Bell pepper

The variety of semi-hot red pepper Bell was obtained by specialists of Agrofirma Gavrish LLC with the participation of the Moscow Research Institute of Vegetable Crops Breeding and registered in the State Register of Breeding Achievements of the Russian Federation in 2010.

Bellflower is approved for cultivation in all regions of Russia under film shelters and in open ground. Often this pepper is grown at home on window sills or balconies, where it can grow for more than one year . This is possible due to the fact that Bluebell, like a large number of pepper varieties, is a perennial plant, and is grown as an annual crop only due to the climate being unsuitable for it.

In addition to agro, the Kolokolchik variety is also produced by other agricultural holdings

The State Register of Breeding Achievements of the Russian Federation indicates that the variety is early ripening, and in the description it is noted that the fruits reach biological maturity 143–148 days after the appearance of full shoots. Therefore, in practice, it is grown in open ground only in the southern regions, and in the middle zone and colder regions it has time to ripen only in greenhouses.

The yield of the variety in closed ground is quite high and reaches 4–5.5 kg/m2. The bell is resistant to diseases typical for the crop.

Features of the appearance of the plant

In open ground, the semi-spreading Bell pepper bush grows to about one and a half meters, while in greenhouses and indoor spaces the plant can reach a height of 2–2.5 m or more. The leaves are medium in size, light green in color, the foliage of the bushes is average. The plant looks like a shrub and has excellent decorative qualities, especially during the period of fruit ripening.

Bell pepper bush, spreading, semi-leafy

Characteristics of the variety

Bell pepper fruits have an original shape in the form of a drooping bell with a smooth glossy skin. At technical ripeness they are colored greenish-white, and when they reach biological maturity they acquire a beautiful bright red color. At this time, the fruits resemble colorful Christmas tree decorations hung on long stalks. Their weight reaches 70–90 g, but more often the fruits are smaller - 40–60 g. The wall thickness is 4 mm, which is not so small for spicy varieties.

The thickness of the walls of the bell pepper fruit is 4 mm

The taste of the fruit is unusual and heterogeneous. In technical ripeness it is absolutely devoid of pungency, and acquires pungency as it ripens. At the stage of full maturity, the pulp of the stalks is moderately spicy, and the taste of the fleshy “petals” is piquant, sweetish-spicy, with a delicate fruity aroma and notes of lemon. The fruits are used in home cooking and canning.

Bell pepper fruits are excellent for whole-fruit canning

Table: advantages and disadvantages of Bell pepper

Video: review of Bell pepper

The benefits and harms of hot peppers

Hot and hot peppers have a large number of useful and healing properties. We list just some of the substances and elements contained in this vegetable:

• potassium;
• phosphorus;
• iron;
• calcium;
• sodium;
• copper;
• vitamins: A, B, C, E, K, PP;
• pantothenic acid;
• retinol;
• thiamine, etc.

Bell pepper fruits contain many useful substances

Thanks to the content of these substances, hot peppers have many healing properties:

• promotes tissue restoration at the cellular level;
• activates brain activity;
• improves metabolic processes and normalizes liver function;
• helps strengthen bone tissue;
• improves blood circulation;
• alleviates the condition of bronchial asthma;
• improves well-being in diabetes mellitus;
• strengthens the immune system;
• normalizes pancreatic function;
• is a means of preventing anemia, anemia and thrombosis;
• weakens allergic reactions;
• has a beneficial effect on the circulatory system, strengthens the heart muscle and the walls of blood vessels.

Bell peppers marinated in oil

Consider a recipe for pickled peppers, cut into slices, cooked with butter and garlic.

Ingredients:

• 3 kg of bell pepper;
• 1/2 cup sugar:
• 50 g salt;
• 1/2 head of garlic;
• 250 ml vegetable oil;
• 250 ml vinegar (6%);
• Parsley, dill - to taste.

How to prepare:

1. We sterilize jars and lids. Let's discuss them.
2. Process the pepper and cut it into slices. Peel the garlic, wash it and chop it into small cubes. Wash the greens, dry them, cut them.
3. Place the peppers in a saucepan and add oil. Add vinegar, sugar, salt. Simmer covered for 20 minutes after it boils.
4. Five minutes before readiness, add garlic and herbs.

Place the peppers in jars and cover with metal lids. The workpiece is perfectly stored indoors.

Bell pepper for the winter

Canned peppers can be not only amazingly tasty, but also beautiful! Pay attention to the semi-sharp variety “bell” - it’s not a shame to serve it on the festive table. I offer a spicy version of the preparation with honey.

Ingredients for 1 liter jar:

• 10-12 pcs. bell peppers;
• 1 liter of water;
• 2-3 cloves of garlic;
• 1 tbsp. spoon of honey;
• 1 tbsp. spoon of sugar;
• 1 tbsp. spoon of salt;
• 2 tbsp. spoons of vinegar (9%);
• Spices - to taste and desire (bay leaf, peppercorns, clove buds, dill, parsley, basil, currant leaves).

How to prepare:

1. Bell peppers look beautiful whole. Therefore, we will simply cut out the stalk with the seeds and wash it inside and out. We will not cut into pieces.
2. Place greens, currant leaves, and other spices to taste on the bottom of sterilized jars. Then fill the container with peppers up to their shoulders.
3. Boil water in a saucepan, add sugar, salt, honey. Pour the marinade over the vegetables in the jars and cover with clean lids for 5 minutes.
4. Pour the water back into the pan, boil again and pour the pepper into the jars. Leave for 10 minutes.
5. Pour the liquid into the pan again and add vinegar. And pour chopped garlic into the jars. For the third time, boil the marinade, pour it into jars and roll it up with a key.

Another recipe: Recipes for crispy cucumbers for the winter without sterilization: for a liter and 3 liter jar, with mustard and apples

Let's turn it over and wrap it in a warm blanket. Let's wait until it cools down. An amazing bittersweet snack is ready! You can store such preservation in the pantry.

Note: this version uses vinegar, but you can replace the vinegar with lemon juice in the same amount. It will turn out even tastier and much healthier.

What to cook from bell peppers

How to grow hot pepper "Bell"

Today, no one will be surprised by red, yellow, green or white bell peppers. The shape of peppers also varies: from cuboid to elongated, cone-shaped. Among the variety of varieties, the Bell pepper stands out, the fruit of which resembles a flower bud. This plant is unique and belongs to a rare group of berry peppers. The Bell appeared in South America, where it remains very popular to this day. In Russia, the amazing flower pepper began to be grown quite recently, but it is quickly gaining popularity, decorating more and more dachas and suburban areas with its exotic appearance.

You can learn about the properties and characteristics of berry pepper and its benefits for the human body from this article. It will also tell you how to grow Bell peppers and how to care for them. Characteristics and useful properties

Probably everyone knows about the benefits of sweet and hot peppers. The fruits of both crops contain a lot of vitamins, essential oils, sugars and acids, antioxidants and carotenes: all this has a very beneficial effect on the human body, so eating pepper is recommended for almost everyone.

The uniqueness of the Bell variety lies not only in the exotic appearance of its fruits, but also in the combination of opposite tastes. The fact is that the upper part of the fruit, which is located near the stalk, has a pungent taste and resembles a piquant bitter pepper. At the bottom, where the fruit expands, creating something like a flower, the walls of the pepper become thicker, fleshier, and the taste of the pulp acquires sweet and sour notes; it is very aromatic and pleasant.

The description of the Bell pepper variety is as follows:

• a tall perennial bush reaching a height of two meters;
• spreading plant, well leafy;
• the leaves resemble the leaves of hot peppers in shape and size, but they, like the stem, are covered with a small fluff;
• the Bell variety is a late-ripening variety - the fruits will turn red only by the 130-140th day after sowing the seeds;
• Bell's yield is high - up to two kilograms from each bush;
• the fruits are first dark green, then turn orange; at the stage of full ripeness, the pepper has a rich red tint;
• the fruit changes color from green to red in just a week;
• The shape of the pepper is very original - the fruit looks like a bell flower;
• the size of the Bell fruit can be different - from 30 to 100 grams;
• You can use the spicy Bell pepper fresh; this pepper is suitable for preparing salads, decorating ready-made dishes, and canning in its entirety;
• You can grow a variety of hot and sweet peppers in open ground, in greenhouses, in tubs or pots;
• in general, the taste of the flower fruit is piquant, delicate, spicy-sweet, with noticeable sourness and a strongly pronounced aroma;
• the fruits on the bushes are located separately, each pepper has its own stalk;
• Bluebell bushes must be formed by removing the stepsons and pinching the tops of the shoots;
• spreading tall Bluebell bushes will become a real decoration for a garden, veranda, balcony or gazebo;
• Red Bell is susceptible to the same diseases as other varieties of bell pepper: excess humidity is contraindicated for it, the plant does not like low temperatures and too hot sun.

Advice!
Seeds of the Kolokolchik variety are not so easy to find on sale - so far, Russian agricultural companies are not producing them. But those who are interested in the piquant variety can look for planting material from amateur gardeners. Read also How much chokeberry can you eat per day

Red bell pepper is not only tasty, it is also incredibly healthy, because it combines the properties of both hot and sweet varieties. The bell has the following benefits for the body:

• strengthens the walls of blood vessels;
• has a beneficial effect on the heart;
• removes “bad” cholesterol from the body;
• calms the nervous system;
• strengthens bones, nails, hair;
• stimulates brain activity;
• improves vision;
• relieves stress, relieves insomnia and bad mood;
• Thanks to the large amount of vitamin C, Bell pepper improves immunity.

The fruits of bittersweet peppers do not cause any harm. The only thing is that fresh peppers should be eaten with caution by those who have problems with the gastrointestinal tract. Growing rules

It is necessary to grow Bellflower in the same way as ordinary Bulgarian varieties. Bell pepper can be planted in beds, tubs or greenhouses. Cultivation should begin with preparing the seeds.

Advice! Seeds that were collected five years ago have the best germination rate. It is better not to sow fresh seeds.

The growing season of bittersweet pepper is five months, so seeds are sown at the end of January or at the beginning of February. Containers for seedlings can be plastic. Small holes should be made in the bottom of cups or containers to drain excess moisture. The containers are filled with a mixture of soil and wood ash, 1/3 of the volume should remain free (as in the photo).

For normal germination, the soil temperature should be 20-23 degrees, so for the first time, pepper-flower seedlings are removed to a very warm place. When the shoots appear, you can move the cups to the windowsill or table. For active development, the heat-loving variety needs a lot of light, so the seedlings will have to be supplemented with light. Bell peppers, including Bell peppers, do not tolerate transplantation well. Therefore, it is better to avoid the process of picking seedlings. To do this, the seeds are immediately sown in disposable individual cups or a sufficient distance is left between them in common containers.

Attention! If bell pepper seedlings still had to be plucked, you need to do this very carefully, trying not to damage the delicate and fragile roots. During transplantation, the roots of the Bluebell are not pinched! Water the pepper seedlings sparingly, using only warm water. On good sunny days, Bellflower seedlings can be taken outside or onto the balcony so that they gradually harden.

Peppers are planted in the ground when the ground has warmed up well and the threat of frost has passed. Choose a place for planting that is sunny and protected from the wind. The soil on the site should be fertile - pepper loves it.

Advice! It is better to mulch the planted Bell peppers. Mulch will protect the roots from overheating and help retain moisture.

In cold regions, immediately after planting, it is better to cover the Bluebell seedlings with film or grow peppers in tubs that can be brought into the warmth in case of cold weather. Care

You need to care for the Bell pepper variety in the same way as for a simple bell pepper. The only difference is that the spicy-sweet variety will have to be shaped.

Pickled bell peppers in 15 minutes

As you can see, there are many finger-licking options for pickled peppers for the winter. Recipes with photos will also help you make a snack very quickly - literally in 15 minutes.

Ingredients:

• 500 g peeled bell pepper;
• 4 cloves of garlic;
• 3 tbsp. spoons of vegetable oil;
• 1 tbsp. spoon of salt;
• 4 tbsp. spoons of granulated sugar;
• 1 liter of water;
• 4 tbsp. spoons of vinegar (9%);
• Parsley, dill - to taste;
• 1 PC. bay leaf;
• 5-6 pcs. black peppercorns.

How to prepare:

1. Fill jars and plastic lids with boiling water and leave to sterilize for a few minutes.
2. Place a bowl of water on the stove, pour sugar, salt, seasonings into it, and pour in vinegar.
3. In the meantime, cut the pepper: clean it from the insides, rinse it, cut it into several pieces lengthwise.
4. After the marinade boils, add pepper and simmer over low heat for 5 minutes. Turn off the heat and leave to brew for another five minutes.
5. During this time, chop the garlic and herbs. Throw them into a pan with pepper, add vegetable oil. Mix.

Place the instant peppers in a jar and cover with a plastic lid. After cooling, put it in the refrigerator.

Recipe "Dungan"

Many people love hot Dungan peppers - fried, stewed, stuffed. Let's marinate it today! The appetizer is moderately hot, spicy, and perfectly complements various dishes.

Ingredients (for two 1 liter jars):

• 1 kg Dungan pepper (long green pods);
• 8 cloves of garlic;
• 1 liter of water;
• 250 ml vegetable oil;
• 4 tbsp. spoons of sugar;
• 1 tbsp. spoon of salt;
• 250 ml vinegar (9%);
• 10-15 pcs. black peppercorns;
• 1-2 pcs. bay leaf.

How to prepare:

1. Cut off the tops of the peppers, remove the seeds, and wash. Next, cut them in half lengthwise or leave them whole.
2. Peel the garlic, wash it, cut it into slices. Wash the bay leaf and let it dry.
3. We sterilize containers for preservation in any convenient way.
4. Bring the water in the pan to a boil. Add sugar, salt, bay leaf, black peppercorns, oil and vinegar. Then add half the total amount of garlic.
5. Reduce heat and add Dungan pepper. Simmer for five minutes.
6. Place the remaining garlic and spices (peppercorns, bay leaves) removed from the marinade using a slotted spoon at the bottom of the jars. Then fill the jar tightly with hot pepper. Pour in the hot marinade.

Another recipe: The best cherry tomato recipes for the winter: rolling - you'll lick your fingers!

Seal with lids, turn over, wrap. After cooling, the fiery snack can be served or hidden for storage.

Jalapeño

Also a suitable option for spicy lovers. Be careful with the spices so that the jalapeño pepper retains its nutrients to the maximum.

Ingredients:

• 20 pcs. jalapeno pepper;
• 300 ml of clean water;
• 280 ml of vinegar (6%) – can be wine or apple;
• 5 tbsp. spoons of granulated sugar;
• 3 tbsp. spoons of salt;
• 3-4 cloves of garlic.

How to prepare:

1. Sterilize the jars over steam, cook the lids in boiling water for 5 minutes.
2. Cut off the tails of the peppers and remove the seeds. We wash the peppercorns and cut them into rings.
3. Peel the garlic and cut the cloves in half lengthwise.
4. Pour filtered water into the pan. Add sugar, salt, garlic, vinegar. Stir, bring to a boil and turn off.
5. Dip the pepper rings into the marinade and cover with a lid. Let it brew for 15 minutes.

Using a slotted spoon, transfer the peppercorns into jars, pour in the marinade and roll up the lids. Let cool upside down under a warm blanket.