Pickled bell peppers for the winter. 8 delicious recipes

The topic of vegetable preparations is relevant all year round. In the summer we select recipes and prepare them in the fall. And we enjoy delicious food at any time of the year. You can safely add pickled bell peppers to your repertoire of twists for the winter.

A delicious snack is prepared in different ways. Let's look at the best cooking technologies.

But first, let’s decide why it’s worth making such blanks?

In winter, prices for vegetables rise. Therefore, it is advisable to preserve the summer harvest. If you want stuffed peppers for dinner, look in the pantry. Here you will find both whole fruits and sliced fruits. The basis for salads, first and second courses. Whatever, a ready-made side dish will always be at hand.

Let's not forget that bell peppers are healthy. Recipes call for minimal cooking, which allows the vegetables to retain as many nutrients as possible.

Pickled peppers for the winter - a simple recipe without sterilization

Looking for the perfect marinade for pickling sweet peppers? I offer an exact gram of brine, which makes the preparation very tasty. Be sure to try it, you will like it.

Consumption of components for marinade per 1 kg of peppers:

water - 200 ml;
salt - 30 g;
garlic - 30 g;
granulated sugar - 100 g;
vegetable extract (oil) - 40 ml;
acetic acid 9% - 100 ml.

Cooking instructions:

We clean the peppers from seeds and stalks.
Cut the fruits into slices, then transfer them to a deep container.
Pour boiling water over, cover with a lid. Leave for 10 minutes.
Pour the marinade into the pan. Combine water with spices, oil and garlic. Consider the consumption of components based on the number of peppers.
We take out the Bulgarian slices and put them in brine.
Boil the mixture for 6-7 minutes. Prevent burning by stirring.
A minute before the end, pour in the essence. Cover immediately with a lid. This will prevent the vinegar from evaporating.
Bring to a boil.
Remove from heat.
We put the peppers in jars, which we steam in advance. There are several methods of sterilization - choose the most convenient one.

I can’t help but recommend another wonderful recipe using the whole sweet fruit - pickled cabbage with bell pepper. You will find step-by-step instructions at the link.

Whole bell pepper - recipe for stuffing

I offer a simple and inexpensive way to preserve Bulgarian ones in their entirety. The brine is prepared without oil. As a result, the fruits are so juicy and crispy. Gourmets will appreciate it.

Compound:

50 pcs. medium-sized fruits;
3 liters of water;
salt - 1 tbsp. l.;
3 bay leaves;
peppercorns (black and allspice) - 5 pcs.;
6 tbsp. l. acetic acid 9%;
sugar - 3 tbsp. l.

Good to know! Blanching is done for a specific purpose. Thanks to this procedure, more fruits are placed in the jar.

Instructions:

Carefully remove the core and seeds from the peppers.
The result is beautiful whole fruits that are perfect for stuffing.
Pour water into a large vessel and put it on fire.
After boiling, add a little salt, then peppers (as much as will fit).
Boil for 5 minutes with the lid closed. It is impossible to boil all the vegetables in one go, so we repeat the procedure several times.
Then we place the fruits in containers. After blanching, 25 medium peppers are placed in one 3-liter jar.
Meanwhile, put the marinade on the stove. Place all ingredients except vinegar into boiling water.
Cook for about 7 minutes over low heat.
Pour vinegar into compacted containers. 3 tbsp. l. in one jar, 3 liters in volume. Then immediately pour hot brine over the Bulgarian vegetables.

We roll up the jars, turn them over and wrap them in a warm towel.

Recipes for rolling bell peppers

There are thirteen common recipes for preparing the preparation.

Classic canned

This preservation is often prepared using a classic recipe. For this you will need:

350 grams of salt;
three kilos of pepper;
100 grams of garlic;
oil and vinegar.

The pepper is pickled whole and therefore does not have to be cut into pieces. Place the vegetables in a bowl, pour boiled water over them and cover with a lid. Everything is infused for 10-15 minutes, after which the garlic heads are cut into petals. They are then added to the mixture along with vinegar and oil. The dish is boiled and placed in a container.

A simple recipe without sterilization

To quickly prepare sweet peppers, they are pickled without sterilization. A dish is prepared from the following products:

kilogram of peeled peppercorns;
two hundred grams of butter;
100 grams of salt;
vinegar.

Vegetables are cut, folded and poured with water. Then the pepper is boiled and transferred to a container. The remaining liquid is mixed with vinegar, oil and salt. Then they boil and pour into jars.

Peppers with tails in marinade

Some housewives do not cut off the tails and preserve the workpiece with the stem. The blank is created from the following products:

one and a half kilos of peppercorns;
half a kilo of sugar;
150 grams of salt;
oil and vinegar.

The pepper is boiled in a container with water and transferred to jars. Then the remaining marinade is mixed with granulated sugar, salt, vinegar liquid and oil. It is boiled for 5-10 minutes and poured into a container with lined vegetables.

Traditional pickling of vegetables

For traditional pickling of ripe peppercorns you will need the following:

three kilos of sweet pepper;
a glass of sugar powder;
80-120 grams of salt;
a glass of oil;
three bay leaves;
vinegar.

First, a marinade is prepared in which the fruits will be boiled. To do this, add salt with bay leaves and vinegar to a pan of water. Everything is boiled, after which chopped pepper is added to the container and boiled for ten minutes.

Marinated with honey “You’ll lick your fingers”

To prepare a tasty and unusual preparation, use this recipe. The dish is created from the following ingredients:

3-4 kilograms of vegetables;
laurel leaf;
80 ml honey;
100 grams of salt;
two garlic heads;
vinegar.

Honey with a mixture of vinegar and oil is mixed with water to prepare the marinade. When the mixture boils, add pepper to it and boil it for another ten minutes. Place chopped garlic and bay leaves in a container and fill it with marinade and peppercorns.

Recipe with citric acid for half-liter jars

Sometimes citric acid is added to the preparation. Also, in addition to it, the following is added to the workpiece:

40 grams of salt;
1-2 kilograms of sweet pepper;
80 grams of granulated sugar.

All selected peppercorns are peeled, cut into pieces, blanched for 5-7 minutes and placed in sterilized jars. The filled container is filled with boiled marinade and rolled up with lids.

With tomatoes

To diversify the preparation, it can be closed with the addition of tomatoes. The following products will help you use this recipe:

two kilos of peppers;
half a kilo of green tomatoes;
five garlic cloves;
laurel leaf.

You can create a marinade from:

60 grams of vinegar;
100 grams of sugar;
salt to taste.

First, a marinade is prepared from the listed ingredients. Then the tomatoes and chopped peppers are placed in jars along with garlic and spices. Vegetables are poured with marinade and rolled up with lids.

With garlic

To make the vegetable preparation more bitter, add more garlic. The blank is created from the following products:

a kilo of Bulgarian peppers;
ten cloves of garlic;
125 grams of salt;
allspice.

Peppers are washed and cut. Then chopped garlic and allspice are placed in the container. Sliced bell peppers are poured with water, boiled and transferred to a container.

Stuffing recipe

To prepare three liters of vegetable snacks, you will need the following:

10-15 fruits;
90 grams of salt;
nine percent vinegar.

Vegetables are washed, cut and placed in containers. Then they are poured with boiled water and left for half an hour. The liquid is drained, boiled and refilled into jars. The filled container is rolled up with lids and transferred to the cellar.

Salting whole peppers in a barrel

Sometimes, instead of ordinary glass containers, huge barrels are used in which vegetables can be pickled. To do this, you will need the following ingredients:

300 grams of salt;
five kilograms of peppers;
ten liters of water.

Each peppercorn that will be salted is pierced with a fork in advance and placed in barrels. Then the containers are filled with salted water and covered with a napkin. After a few days, mold may appear on the surface of the fabric, which must be removed regularly. The pickling will be ready in a week and a half.

Recipe with onions and tomato paste

To diversify the taste of the winter preparation, add a little onion and tomato paste.

Ingredients that may be needed include the following:

half a liter of water;
85 milliliters of vinegar;
200 grams of onion;
salt to taste;
half a kilo of tomato paste;
two kilograms of peppers.

Add water, tomato paste and salt to the pan. The mixture is thoroughly stirred and boiled. Then chopped peppers and onions are added to the container. The dish is boiled for 20-30 minutes and transferred to jars.

Salted peppers in Polish

Fans of very salty preparations should use the Polish recipe. This snack is made from the following ingredients:

two and a half kilograms of small peppers;
three hundred grams of salt;
vegetable oil.

The peppers are washed, peeled and put into jars. Then water is boiled, salted and, if desired, mixed with ground pepper. The boiled liquid is poured into jars and covered with lids.

Marinated bell peppers in oil Caucasian style

To use the Caucasian recipe, you will need the following components:

a kilo of pepper;
150-200 milliliters of oil;
80 grams of salt;
vinegar;
spices.

Vegetables are boiled in a saucepan with water, after which they are placed in jars. Then chopped garlic and spices are added to them. The ingredients are infused for half an hour, then the marinade is drained, boiled and poured back. The filled jars are rolled up and left to cool.

In oil, Caucasian style: fast and tasty

Another interesting solution for canning whole peppers is in oil. This is a Caucasian recipe that will appeal to many.

Product set:

10 kg of red pepper (without seeds and stalks);
6 tbsp. l. salt;
3 cup apple cider vinegar (9%);
1 glass of oil;
3 glasses of water;
6 tbsp. l. granulated sugar.

Herbs and spices to taste:

celery;
parsley;
garlic;
Bay leaf;
peppercorns.

Technology step by step:

Chop celery and parsley.
Divide the garlic into medium slices.
Let's start cooking the marinade.
Add water. Add butter, peppercorns, bay leaf, sugar and salt.
Bring it to a boil.
Submerge the whole peppers for 5 minutes (boil in several batches).
Place the fruits in a colander and let the oil drain.
When all the peppers have boiled, add the greens and cloves.
Boil a little and collect with a slotted spoon. Leave the marinade with spices.
Let's start filling the jars. Place peppers on the bottom, then herbs and garlic.
We continue to alternate layers to the very top. At the end there is parsley with celery and garlic.
Fill the containers with marinade, cover with lids and set to sterilize.

It is recommended to boil liter jars for 20 minutes.

On a note! Add a little salt to the sterilization water. We roll up the pieces, cool and put them away for storage.

How to cook “Canned whole peppers for the winter”

Prepare the ingredients for cooking the peppers.

Wash the peppers and prick them in several places with a fork.

Pour water into the pan.

Add salt, sugar and sunflower oil.

Bay leaf and black peppercorns.

Place the peppers in the pan. Bring to a boil and cook for 7-8 minutes over medium heat.

Place garlic in the bottom of a sterilized jar.

Fill the jars with pepper.

Pour a tablespoon of 9% vinegar into a liter jar and pour the marinade in which it was boiled over the peppers. Cover the jar with a lid. turn the top upside down, wrap it up and keep the cans in a blanket until they cool completely.

The canned peppers are completely ready. Store in a cool place.

Pickled bell peppers with honey - you'll lick your fingers

Honey is an amazing product. Increases the beneficial properties of the dish and improves the taste. So be sure to try the peppers in honey dressing. You'll like it.

Component:

2 tbsp. l. honey;
150 ml oil;
sweet pepper (can be green, yellow, red) - 2000 g;
acetic acid 9% - 60 ml;
2 garlic heads;
allspice and black pepper - 3 peas each;
bay leaf - 3 pcs.
3 bitter pods;
1 tbsp. l. salt;
2 tbsp. l sugar;
water - 1 l.

On a note! The indicated quantity is calculated for a 2-liter jar.

Steps:

We start by preparing the marinade.

Put the water on the fire. Bring it to a boil.
We remove the core from the peppers and divide them into 4 boats.
Finely chop the bitter pepper and cloves.
Pour spices into boiling water and add honey.
Bring to a boil, simmer for 3 minutes.
Add chili with garlic, oil.
Next, add the peppers to the marinade.
Boil the fruits for 7 minutes.
Pour in vinegar and remove from heat.
Place the slices tightly in a glass container that has been sterilized in advance.
Fill the peppers with honey brine.

Roll up the lid, cool and store. It turns out to be an awesome snack that always goes in great demand.

Pepper in oil and vinegar in a jar for the winter

Pepper is a very tasty and, most importantly, healthy vegetable that contains a huge amount of vitamin C, which is so necessary for the human body in winter. The appetizer prepared according to this recipe turns out incredibly fragrant and tasty, and the cooking process is not at all complicated.

Cooking time – 25 minutes.

Cooking time – 15 minutes.

Portions – 1.5 l.

Ingredients:

Sweet pepper (peeled) – 1.5 kg.
Water – 100 ml.
Sunflower oil – 100 ml.
Vinegar 9% - 65 ml.
Granulated sugar – 150 gr.
Salt – 1 tbsp.
Allspice peas – 5 pcs.
Bay leaf – 1-2 pcs.

Cooking process:

Step 1. Prepare the products: wash the vegetables thoroughly and allow time to dry, and use a kitchen gram scale to measure the required amount of bulk ingredients.

Step 2. Cut the pepper in half and remove the tail and seed part.

Step 3. Cut into large pieces.

Step 4. Pour water into the pan, add granulated sugar, salt, peppercorns and a couple of bay leaves, sunflower oil and vinegar.

Step 5. Let the filling boil while constantly stirring.

Step 6. Place pepper pieces into the boiling marinade, stir, bring to a boil a second time and continue cooking for about 5 minutes.

Step 7. It’s easy to check the readiness - we pierce it with a fork and if the walls become soft, remove it from the heat.

Step 8. Carefully place the peppers in pre-sterilized jars.

Step 9. Fill the contents of the container with hot brine up to the shoulders.

Step 10. We roll up the jars using a special machine, turn them over and wrap them in a blanket until they cool completely (for about one day).

Step 11. We store the finished blanks in the cellar or basement. Bon appetit!

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Hot pickled peppers - a recipe with garlic not for the winter

I am pleased to present to you an awesome appetizer for dinner. It’s done quickly, doesn’t steep for long, and is swept off the table just as quickly.

Let's take the following components:

3 peppers;
oil for frying;
salt to taste;
3 garlic cloves.

On a note! Adjust the garlic to your liking. Spicy lovers are advised to double the number of cloves. If desired, diversify the composition with greens.

Cooking step by step:

Clean out the insides of the peppers.
Wash and dry the fruits thoroughly.
Divide large vegetables into two parts crosswise. This makes it easier to use later.
Salt each half from the inside.
Heat a frying pan with vegetable oil.
Lightly brown the peppers on both sides. If you wish, you can fry the halves with onions.
Meanwhile, finely chop the garlic. Do you prefer a mushy consistency? Pass the slices through a press.
Place the fruits in a deep container.
Sprinkle with garlic.
Next, another layer of fried peppers, which we sprinkle with the rest of the chopped cloves.
Cover the container with a lid.
Shake the contents thoroughly - this will distribute the garlic evenly among the vegetable slices.
Leave for 2 hours in the refrigerator.

The appetizer is ready to eat. Keeps for several days. It’s true that such yummy food is unlikely to last long.

Delicious pickled sweet peppers: video

The ingredients in this recipe are well calculated. The result is excellent. Even those who don’t particularly like peppers will like this appetizer. Let's quickly start preparations.

We will need:

vegetable oil - 200 ml;
acetic acid 9% - 70 ml;
2 kg of bell peppers;
1200 ml water;
3 bay leaves;
granulated sugar - 200 g;
cloves - 3 buds;
salt - 70 g;
12 peas black and sweet peas (in equal quantities).

Instructions:

Put the water on the fire.
Add oil and spices. Bring to a boil.
While the water is boiling, prepare the peppers. Cut out the core and divide the fruit into several boats.
Next, let's put the peppers in there. Wait for it to boil and boil for 3 minutes.
Then we take out the pieces and send the remaining boats.
Place the boiled peppers in containers (sterilized).
Add vinegar to the saucepan and pour the brine into jars, filling them completely.
Close the lids.

We wrap the preparations, cool them and put them in the pantry.

Bell pepper for the winter in Armenian style

Meet the awesome Armenian appetizer made from bell peppers. Crispy, spicy pieces go well with any dish. You can leave the preparation for the winter or serve it to the table in two days.

Let's prepare a set of vegetables:

garlic - 150 g;
red peppers - 2000 g;
celery - 450 g.

And ingredients for the marinade:

4 tbsp. l. Sahara;
bay leaf - 6 pcs.;
650 ml water;
250 ml essence 6%;
2 tbsp. l. salt;
250 ml vegetable oil;
black peas - 12 pcs.

Step-by-step technology:

Cut the peppers in half, remove seeds and tails.
Chop the celery.
Divide the teeth into 2-3 parts.
Put the marinade on the fire. Combine water with spices and oil.
Place the fruits in boiling brine and boil for 3 minutes.
It is not possible to boil all the peppers at once. Therefore, we repeat the procedure 1-2 more times until all the halves are boiled down.
Place the finished red ones in a deep pan or other vessel with a non-stick bottom.
Sprinkle garlic and celery on top.
Then add the peppers again and add the garlic-celery mixture as the top layer.
We continue to alternate until we have used all the components.
Cover the container with a plate.
Fill everything with marinade.
Close the lid.
Place on low heat. Simmer for 5 minutes.
Let cool. We also lay out the mass in layers in jars, containers, etc. For long-term storage, use sterilized glass containers.
We send the preparations to the refrigerator for storage.

The snack is ready to eat after 2 days.

Fried peppers for the winter in oil

We prepare an original, savory appetizer at home from a seasonal vegetable - fried bell pepper in vegetable oil. This dish is perfect for a family dinner, as well as for a holiday table.

Cooking time – 35 minutes.

Cooking time – 20 minutes.

Portions – 1 l.

Ingredients:

Sweet pepper – 4-5 pcs.
Garlic – 2-3 teeth.
Hot pepper – 1 pc.
Salt – 1 tsp.
Granulated sugar – 1 tbsp.
Vinegar – 50 ml.
Sunflower oil – 3-4 tbsp.

Cooking process:

Step 1. Let's prepare the products: rinse two types of pepper thoroughly under running water and dry. We peel the pod of the spicy vegetable from the seeds and cut it into rings, and cut a few cloves of garlic into thin slices.

Step 2. Heat a few tablespoons of oil in a frying pan and fry the bell pepper on all sides until golden brown under the lid.

Step 3. Transfer the golden pepper and the rings of the hot pod, along with the garlic slices, into a clean and dry jar. Add the required amount of salt, granulated sugar and vinegar.

Step 4. Fill the filled container with boiling water and roll it up using a special machine. We put the jar on the lid and, covering it with a towel, leave it on the table for one day.

Step 5. We store the blanks on the balcony, in the cellar or basement. Bon appetit!

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