Pepper in honey filling for the winter: finger-licking recipes with photos and videos

Homemade preparations are a great way to diversify your family’s daily menu. Almost every housewife knows how to pickle cucumbers and tomatoes, so why not try new recipes, for example, canned sweet peppers in honey for the winter?

Honey is an excellent natural preservative; it will not only preserve homemade preparations from the development of microbes, but will also give the pepper a wonderful sweetness and subtle aroma. There are various recipes for snacks: hot pepper, sweet or Bulgarian - choose any, you will definitely like it!

To make peppers in honey marinade tasty, choose only natural bee honey. It is best to use liquid floral or linden, but if it is already candied, it doesn’t matter, you just need to heat it in a water bath for a few minutes, and it will again acquire a plastic, viscous consistency.

Whatever recipe and variety you decide to use - hot chili or sweet bell pepper - choose fresh fruits. Be sure to sort through the peppers and remove old, spoiled or stale ones. Then rinse thoroughly and remove the seeds and stalks. Large fruits can be cut into 2 - 4 parts, and small ones can be preserved whole.

What dishes should you serve with pepper in honey sauce?

Pepper in honey sauce goes well with meat and vegetable dishes. Fried potatoes, mashed potatoes, shish kebab, chicken wings baked in sauce - all these dishes will become much tastier if they are supplemented with such preservation.

In some families, the preparation is eaten with pasta and cereals. The original taste of canned food complements familiar food well.

How to pickle peppers with honey for the winter

Recipes for pepper in honey for the winter may vary in composition and preparation method, but there are still some nuances that simply cannot be ignored:

It is advisable to choose bell peppers for canning without damage or signs of rotting; they should be elastic and fleshy;
if the fruits are quite large, they should be cut into 4-8 parts; small specimens can be preserved whole;
if the recipe calls for pickling whole fruits (without cutting the stalk), then they must be pierced in several places; if the seeds are peeled, this procedure is not required;
the canning process necessarily requires sterilization; if already filled jars are boiled, then they do not need to be steamed first; in a recipe without sterilization, the container must be steamed or heated in the oven;
For long-term storage for the winter, the preservation must be closed with metal roll-up lids; when storing in the refrigerator, you can use plastic or nylon lids.

Important! To prepare peppers with honey for the winter, you need to use only a natural product, otherwise it will not give the desired taste and can lead to souring.

Choosing the right pepper variety

To prepare the preparation, take a fleshy sweet pepper. The Ratunda variety is good, but you can take other varieties of the vegetable. It’s beautiful when jars contain vegetables of all colors, so you can choose peppers from green to red. The main thing is that the fruits are strong and well-ripened. Vegetables should not show signs of spoilage.

Pickled peppers with honey and garlic

Another simple and tasty recipe is sweet peppers with honey and garlic. To prepare honey marinated peppers, you will need the following ingredients:

2 kg of sweet peppers;
200 ml boiled water;
2/3 cup honey;
1 glass of refined vegetable (sunflower or olive) oil;
1/3 cup vinegar 9%;
50 grams of fine table salt;
4 peeled cloves of garlic;
hot pepper - 1-2 small fruits.

Subsequence:

Blanch the peppers in water for 5 - 7 minutes until they become soft, but have not yet lost their elasticity.
Drain the water.
For the marinade, mix all the other ingredients, bring to a boil over moderate heat and immerse the blanched vegetables in the boiling marinade.
Cook the peppers in the honey marinade for 4 - 5 minutes, then remove and place in jars, carefully compacting the layers with a spoon.
Fill the preparations with marinade so that all the fruits are covered.
Then you can roll up the jars - the bell pepper with honey is ready!

Honey selection

Honey is a natural preservative that prevents the growth of pathogenic bacteria. It gives pepper a subtle taste and aroma. For preservation, choose high-quality honey; it is advisable to take linden or flower honey. It is preferable to use a liquid product, but even if it has become candied, this can be corrected by keeping the honey in a steam bath and it will become viscous again.

For winter preparations, you should not use honey of questionable quality, as it can spoil the taste of the dish.

Multi-colored hot peppers in a cold honey-vinegar marinade

Another simple recipe for canning peppers with honey, its advantage is the simplicity and speed of preparation.

For pickled multi-colored hot peppers you will need:

3 kg of multi-colored hot peppers;
Candied honey;
Table vinegar.

Place the multi-colored hot peppers, washed, dried and peeled from stems and seeds, into glass jars, without trying to do it too tightly.

The marinade for such an appetizer does not need to be boiled; the recipe is as simple as possible: add 2 full tablespoons of thick honey to a glass (200 ml) of vinegar, stir thoroughly and pour over the preparations so that the marinade completely covers the pepper. Such preservation does not require sterilization: the acid contained in vinegar and the natural bitterness of pepper are natural antiseptics that prevent the growth of bacteria. You can store the preparations all winter not only in the refrigerator, but also in the cellar and even in a cool pantry.

Pepper preparation

The peppers are sorted, separating spoiled, limp or stale fruits. Selected strong vegetables are washed twice with running water, poured into a bowl and the core removed.

The prepared fruits are cut into pieces, although some housewives prefer to cover the whole pepper. In this case, in winter you can not only eat it as a separate dish, but also stuff it.

Pickled peppers with honey

Honey makes peppers even sweeter, more aromatic and tastier.

Ingredients

1 kg of bell pepper (weight of peeled vegetables);
700 ml water;
120 g honey;
80 ml vegetable oil;
50 ml vinegar 9%;
1 tablespoon salt;
9 black peppercorns;
3 buds of dried cloves.

The ingredients are for 3 ½ liter jars.

Preparation

Remove seeds and stems from the peppers and cut lengthwise into long strips.

Pour water into the pan, add honey, oil, vinegar, salt, black pepper and cloves. Stirring, bring the marinade to a boil over high heat.

Place the peppers in the pan, stir and bring to a boil again over medium heat. Then reduce it and cook for another 3-4 minutes. The peppers will remain slightly crunchy. But if you cook for a couple more minutes, they will become softer.

Place vegetables in sterilized jars. If any marinade gets inside, return it to the pan. Bring the liquid to a boil, pour it over the peppers and cover with lids.

Place a cloth on the bottom of a clean pan and place the peppers there. Pour warm water into the pan so that it covers the jars up to the hangers. Bring water to a boil over low heat, sterilize the jars for 15 minutes and seal.

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Delicious recipes for the winter

Each housewife has her own special recipes, which are carefully stored and passed on from generation to generation. One of these recipes is pepper in honey sauce. It can be prepared according to different recipes, which will change the taste of the original product.

Classic recipe "You'll lick your fingers"

Peppers in honey sauce, closed for the winter according to the classic recipe, will become an original table decoration. The following ingredients are required for preparation:

Pepper - 6 kg.
Water - one and a half liters.
Salt - 40 grams.
Honey - 1 incomplete glass.
Sugar - 100 grams.
Vinegar - 1 glass.
Vegetable oil - one and a half cups.
Garlic - 15 cloves.
Peppercorns - 5 peas each.
Carnation - 3 inflorescences.
Bay leaf.

In a large saucepan, mix all the ingredients required for cooking. Place the pan over low heat and bring to a boil, stirring constantly and removing foam.

Pre-peeled and chopped peppers are poured into boiling brine and boiled for 5 minutes. After this, reduce the heat and cook the vegetables until they change color. This takes no more than 10 minutes.

Pickled hot pepper

Hot peppers in honey sauce will be an unusual snack not only in winter, but also in summer. The following products are prepared for preparation:

Hot pepper - 5 kg.
Vinegar 6% - 1 liter.
Water - 0.5 liters.
Vegetable oil - 1.5 cups.
Honey is an incomplete glass.
Salt - 2 tablespoons.
Spices - cloves, peppercorns, bay leaves.
Garlic - 2 heads.

All ingredients for the marinade are placed in a large saucepan, placed on the stove and brought to a boil. The hot pepper is washed, cut into 3 parts and poured into a pan with boiling brine. Boil the product for 10 minutes, after which it is poured into jars, layered with chopped garlic. Fill with boiling brine and seal with metal lids.

It is noteworthy that hot pepper can be stored in jars closed with plastic lids. This product contains substances that prevent the proliferation of pathogenic microorganisms.

Marinated Bulgarian

Sweet pepper sealed in honey has an original taste. To cover vegetable preparations for the winter, take the following products:

Red pepper - 5 kg.
Water - 1 liter.
Salt - one and a half tablespoons.
Vinegar 9% - 250 ml.
Honey - 3 tablespoons.
Vegetable oil - 1 cup.
Bay leaf - 5 leaves.
Ground pepper mixture - 1 teaspoon.

A marinade is prepared from water and other ingredients. Bring it to a boil, then load the peeled and chopped pepper into the pan and then boil for 7-10 minutes.

Boiled peppers are placed in sterilized half-liter jars, filled with brine and sealed with iron lids. Be sure to turn the jars upside down to see how tightly the lids are closed. The jars are left in this position for a day, covered with a blanket on top.

In a fragrant marinade with honey and cinnamon

The real yummy thing is the pepper covered with honey and cinnamon. According to this recipe, you can cover hot and sweet peppers. To prepare this delicious preparation, you need to prepare the following products:

Pepper, cored - 5 kg.
Vinegar 6% - 1 liter.
Water - 0.5 liters.
Linden honey - 1 glass.
Vegetable oil - one and a half cups.
Salt - a full tablespoon.
Spices - cinnamon powder, clove inflorescences, peppercorns, bay leaf.

A marinade is made from water, vinegar, salt, honey and spices. After the liquid boils, turn the heat down, add the pepper, cut into several pieces, into the pan and boil for 7 minutes. After this, put it with a slotted spoon into prepared jars and fill it with the brine in which it was boiled. Be sure to put a couple of cloves of garlic in each jar.

The jars are sealed with metal lids, turned upside down and wrapped in a blanket. In this position, preservation is maintained for a day.

If hot pepper is combined with cinnamon, it is recommended to boil it for 2-3 minutes in boiling water, and then add it to the marinade.

In honey-oil marinade

Bell peppers, sealed with vegetable oil and spices, will be a remarkable find for gourmets who are hard to surprise with anything. For the preparation you will need the following products:

Bell pepper - 1 kg (vegetables of different colors are allowed).
Honey - 5 full spoons.
Water - half a glass.
Vinegar - half a glass.
Vegetable oil - half a glass.
Sugar - 1 tablespoon.
Salt - 1 teaspoon.
Peppercorns.

"Five Minute"

The preparation prepared according to this recipe is suitable for preparing salads, side dishes and decorating sandwiches. The recipe indicates 5 kg of sweet vegetables, but you can use smaller quantities of vegetables. In this case, the portions of marinade products are reduced accordingly. For the marinade, 5 kg of pepper, peeled from seeds, take:

Water - 1 liter.
Vegetable oil - one and a half cups.
Vinegar - half a glass.
Sugar - 1 glass.
Honey - 3 tablespoons.
Parsley - a small bunch.
Garlic - 2 heads.

Place all the ingredients for the marinade in a wide saucepan, bring the mixture to a boil and reduce the heat. The pepper is cleaned and cut in half. Load the halves into the boiling brine and boil for exactly 2 minutes. After this, add chopped parsley and garlic to the vegetables, boil for 1 minute and scatter into jars.

The jars are sealed, turned over and covered with a blanket. They must be kept in this position for a day.

Canned hot peppers without sterilization

This preservation will definitely appeal to lovers of everything spicy and unusual. To prepare for the winter, you should stock up on the following products:

Hot pepper - 3 kg.
Vinegar 6% - 1 glass.
Water - 1 glass.
Honey - 3 tablespoons.
Salt - 2 tablespoons.
Garlic - 1 head.
Bay leaf - 3-4 pieces.

The bitter pepper is cut into 3 parts and boiled in boiling water for a minute. A marinade is prepared from water, vinegar, honey, salt and bay leaves; as soon as it boils, add pepper to the pan and boil for 3 minutes. Peppers are scattered into jars, sprinkled with chopped garlic, and filled with brine.

This type of preservation does not need to be covered with a lid. The blockage is well stored even at room temperature under a nylon lid.

Whole pepper

This preparation can be consumed in its pure form or used for stuffing with meat and vegetables. For cooking you need the following products:

Sweet pepper - 5 kg.
Vinegar - 1 incomplete glass.
Sugar - half a glass.
Honey - 3 tablespoons.
Salt - 2 tablespoons.

The tails with part of the pulp are cut off from the peppers and the seeds are carefully pulled out. A marinade is prepared from water and other ingredients, the prepared pepper is boiled in it and placed in jars. The jars are rolled up with iron lids and wrapped for a day.

Sweet pepper in honey-oil marinade

The recipe for sweet bell peppers in marinade is a real find for those who want to try something new.

You will need:

1 kilogram of sweet bell peppers (traditionally red ones are chosen for preparations, but orange, yellow and green fruits are also suitable);
5 tablespoons of honey;
half a glass of boiled water;
half a glass of 9 percent vinegar;
1/2 cup refined vegetable oil;
1 spoon of sugar;
1 teaspoon salt;
hot allspice peas.

In a deep saucepan, mix all the ingredients for the marinade and bring to a boil over moderate heat. Peel the washed vegetables from seeds, stalks and cut into slices, and then put them into the boiling marinade 5 minutes after boiling. After this, the fire must be reduced to a minimum.

Cook the peppers in the honey marinade until the fruits begin to lose color (at this time you can sterilize the jars and lids). Then use a slotted spoon to remove the vegetables and place them in jars, and then pour in the boiling marinade. Roll up the jars, wrap them up and leave them for a day - the canned bell peppers in honey filling are ready.

Baked peppers with honey for the winter

Baked peppers in the oven and a minimum of liquid allow you to make winter preparations with honey even brighter and richer, because such an appetizer is obtained practically in its own juice. Every housewife will definitely appreciate not only the taste, but also the benefits of this delicacy. To prepare vegetables this way, you will need the following ingredients:

4 kg of fleshy bell pepper;
500 ml water;
250 ml liquid honey;
vegetable oil – 250 ml;
wine vinegar (6%) – 200 ml;
1 head of garlic (5 cloves);
thyme – 1 bunch;
5-7 peas each of allspice and black pepper;
salt – 2 tbsp. l.

Step-by-step preparation:

The fruits are washed under running water and laid out on a paper towel to dry. Then coat each vegetable with vegetable oil, place on a baking sheet covered with parchment paper, and place in the oven at 170 degrees for 20 minutes.
Then the peppers are removed, the skin is removed and the stalks with the core and seeds are removed. Place in a colander (place it over a bowl to allow the juice to drain).
Prepare the filling. For this, the garlic is peeled and the thyme is washed. Grind everything using a blender.
Next, start the marinade, place the saucepan on the stove, pour in water, honey, oil and add salt. Boil everything for about 2 minutes, then add vinegar.
Fill baked vegetables with 1 tsp. filling and place tightly in sterile jars. Pour the drained juice over everything, and then the marinade.
Cover the jars with lids and place in a pan with water for sterilization. They should be boiled for 15 minutes, then sealed tightly and allowed to cool completely under a warm cloth.

When marinated in baked form, the pepper turns out to be tender, but very rich in taste.