Pickled peppers are delicious vegetables at any time of the year. How to pickle hot chilli, sweet, bitter, chili, bell pepper for the winter? Recipes for pickled and canned peppers for the winter in jars, without sterilization, with vegetable oil

There are a lot of recipes for pickled peppers for the winter. I've tried many, I like many, but there is one that is my favourite. I've been pickling peppers with this recipe for three years in a row. In the recipe itself, everything is simple, the pepper is cut into pieces, poured several times with boiling water, and then with marinade. For me, all proportions are perfect. And I also really like the fact that the pepper does not have to be boiled. In my opinion, the method of conservation by pouring is the simplest, fastest and cleanest. For beginners, I made a step by step recipe with pictures. Pickled pepper according to this recipe is different in that it turns out to be crispy. And of course it is very tasty and juicy. It can be used as an appetizer, added to soup, served with pasta, etc.

Ingredients:

• Based on 4 cans of 0.5 liters.
• Sweet pepper - about 1.5 kg.
• Salt - 2 tbsp. with a slide
• Sugar - 2 tbsp. with a slide
• Vinegar 9% - 60 ml.
• Allspice peas - 12 pcs. (3 pieces per jar)

How to cook pickled peppers for the winter:

For cooking, I used Bulgarian sweet peppers of different colors. You can use peppers of the same color, it will not affect the taste in any way. But when the peppers are multi-colored, the jar looks prettier.

I prepare jars and lids in advance. They need to be washed with soda and sterilized. I steam sterilized jars and lids in a slow cooker. I like this method because it is less hot, and 4 jars can be sterilized at the same time.

I thoroughly wash the peppers in running water, remove the legs, seeds and partitions.

Then I cut the peppers into strips. First in half, and then each half for another 4 strips.

I lay it down until the pepper fits easily. Then I put the jar on the table and stuff strips of pepper into the cracks. Pepper should be packed tightly.

I alternate the strips of pepper in color to make it beautiful.

Then I pour the water into the sink.

I boil the kettle again and pour again. I leave it for another 5 minutes.

Pour salt, sugar into the pan, put peppercorns.

After 5 minutes, I pour the water from the cans into the pan. I mix. I put it on fire and bring it to a boil.

I turn off the fire. I add vinegar, mix quickly and pour the marinade over the peppers. I roll up the banks, turn them over and wrap them up. I leave it like this until it cools down completely.

All! Pickled peppers for the winter are ready! Everything will take you 1-1.5 hours. It seems to me that this is not much at all, and the result will delight you all winter.

It is better to let the peppers stand for a month so that they are well marinated with spices. Store in a dark cool place. Enjoy your meal!

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

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

Now I often bake savory pies in the winter, using pickled pepper strips for the filling. A pie based on shortcrust pastry stuffed with cheese and pickled peppers is very tasty.

Also, sweet pickled peppers will be an excellent filling for cheese and cottage cheese casseroles or omelettes. Thus, there are a huge number of options for using sweet canned peppers.

So, the matter remains small - to make a few jars of delicious preparations for the winter. It is convenient to pickle sweet peppers in liter or half-liter jars.

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

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

Ingredients:

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

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

To prepare the blank, you will need sweet peppers of green, red, yellow and orange. I will make a marinade from water, salt, sugar, onion cloves, cloves, black peppercorns, parsley, mustard seeds and vinegar.

I carefully wash the pepper, remove the stalk, seeds and partitions inside. I cut the pepper into strips (width is about 1-1.5 cm).

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

Sliced ​​strips of sweet pepper tightly stacked in a jar in an upright position.

Separately, I boil water (this is not the water that is designed for marinade). I pour sweet peppers in a jar with boiling water, leave to stand for 7 minutes.

I pour out the water using a special nozzle on the jar. And once again I pour boiling water. I leave it again for 7 minutes.

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

I'm making a marinade. I pour 0.5 liters of water into the ladle, add the onion, cut into rings or slices. I throw spices, mix.

I put the ladle on the fire, I wait until the marinade boils. I pour in the vinegar, stir and turn it off.

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

On top, you can put pieces of onion from the marinade, if they fit. I cover with lids and immediately roll up.

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

I cool the jars and put them away for storage in a dark, cool place.

Pickled bell peppers with butter - a recipe for the winter

Greek cuisine is considered one of the healthiest in the world. And all because the methods of cooking in it are chosen so as to maximize the benefits of the products.

Even the preservation of vegetables is thought out in this regard. So, among the Greeks, a recipe for harvesting sweet peppers baked on the grill is popular.

It is placed in oil, add more basil and garlic. Roll up in banks for the winter. It turns out incredibly tasty and healthy! Here is a very simple recipe.

What you need for 2 liter jars:

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

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

Wash peppers, do not peel. Dry, brush generously with oil and bake on the grill or just in the oven on a baking sheet.
Remove the grill with pepper, let cool, peel off the wrinkled skin and scrape out the seeds.

Chop the garlic very finely, and the basil - larger, wash before that.

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

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Distribute the roasted peppers, basil greens and garlic among the jars. Tamp down in dense layers.

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

Keep upside down and wrapped for 12 hours. Then store the grilled pepper in oil in a cool place.

Pickled bell peppers for the winter without stuffing oil

There are a lot of lovers of bell pepper - a healthy and tasty vegetable, but not all of them know that this product with its taste and aroma can please them not only fresh in season or stewed with other vegetables.

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

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

Products:

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

How to pickle bell pepper for the winter whole so that it is crispy:

Sterilize the jar prepared for salting. Better to do it over the ferry. Enough to sterilize one jar 10-15 minutes.

Boil the water and drop the seaming lid in there for 2 minutes. You can use cans screw or seaming. Regardless of which jars and lids you use, be sure to pre-sterilize.

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

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

On a note! Salting peppers should remain intact after peeling; you do not need to cut them into halves or several parts. Cut out only the stalk and remove the seeds and partitions through the existing hole.

Place peeled whole peppers in a sterilized jar, tamping them as close (tight) to each other as possible. If they lose their shape a little at the same time, it's not scary.

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

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

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

On a note! Boiling and pouring vegetables with hot water is not necessary, in this case, pickled peppers will lose their consistency and will not be crispy.

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

If you pickle bell peppers for the winter, then you should store the jars only in the refrigerator for no more than 1 year. Open store about 36 hours in a cold place and 10 hours in a room.

Video: Pickled bell peppers with honey

Pickled peppers for the winter can only be compared in popularity with pickled cucumbers and tomatoes. The secret of this blank is not only in the amazing aroma and unsurpassed taste, but also in the beneficial properties that are preserved even in pickled peppers. We are talking about vitamin C - there is so much of it in this vegetable that neither blackcurrant nor lemon can compare with it.

Agree, a multi-colored juicy pepper grown in your garden is much better than a store-bought one. Don't have your own garden? Do not despair, choose fresh, dense, preferably the same size fruits on the market, carefully looking at each one so that there are no unappetizing spots that spoil not only the appearance, but also the subsequent harvesting.

Pickled peppers for the winter - the dish is quite simple and quick to prepare. The process can be divided into several stages: first, peppers are sorted, the stalks and seeds are removed, then they are cut into strips, rings, or simply put in jars in a raw or blanched form and poured with marinade, the recipes of which differ from each other in the presence of one or two new ingredients.

Pickled sweet peppers for the winter

Ingredients:
sweet bell pepper,
Bay leaf,
allspice,
vegetable oil.
For marinade:
850 ml of water
25 g salt
125 ml 9% vinegar.

Cooking:
To prepare this preparation, do not take fruits with hard walls, but choose green and red peppers that have tender, fleshy walls. Cut the stalk off the selected peppers, remove the seeds and wash them well again. Then blanch in boiling water for 5 minutes, and then immerse for 12 minutes in cold water, in which you can put ice cubes. At the bottom of the prepared jars, put a bay leaf, allspice (quantity - to taste), then lay the pepper as tightly as possible and pour in the boiling marinade. On top of everything, pour a little calcined and cooled to 70ºС vegetable oil. Cover the jars with lids and sterilize: 0.5 l jars - 30 minutes, 1 l jars - 40 minutes, then roll up.

Pickled peppers "One, two - and you're done!"

Ingredients:
5 kg of bell pepper.
For the marinade (for 1 liter of water):
1.5 st. vegetable oil,
1.5 st. Sahara,
½ st. salt,
2 tbsp. l. 70% vinegar,
parsley, garlic - to taste.

Cooking:
Prepare the marinade by combining water and vegetable oil, add sugar, salt, vinegar and let it boil. Dip the pepper cut in half and peeled from seeds and stalks into the boiling marinade and cook for 2-3 minutes. Then add coarsely chopped parsley, garlic passed through a press (amount to taste) and bring to a boil. Then carefully remove the pepper with a slotted spoon, place it in sterilized jars, and let the marinade boil again and only then pour the pepper in the jars over it. Roll up the jars with sterilized lids, turn them upside down, wrap them in a blanket, and let them cool.

When filling the jars, make sure that there is no space between the peppers that is not filled with marinade, otherwise the jar may explode.

Use peppers of different colors for pickling, your dish will turn out incredibly appetizing and bright, because it is the presence of bright and juicy flowers that we miss so much in winter.

Pickled for the winter Bulgarian pepper "Merry traffic light"

Ingredients:
3 kg of multi-colored bell pepper,
garlic,
dried dill.
For the marinade (for 1 liter of water):
½ st. Sahara,
2 tbsp. l. salt,
½ st. vegetable oil,
¾ st. 9% vinegar.

Cooking:
Wash the peppers, remove the seeds and stalks and cut into neat strips. Boil water in a saucepan, add sugar, salt, vegetable oil, vinegar to it, let it boil again, and then put the pepper in it and cook for 15-20 minutes. Then remove the pepper with a slotted spoon into a separate container, and when it cools down, put it in sterilized jars with a capacity of 0.5 liters, while sprinkling the pepper with garlic and dried dill passed through the press. Pour the filled jars with the marinade in which the pepper was boiled, cover the jars with lids and sterilize them for 10-15 minutes. Roll it up, turn it upside down, wrap it warmly - and let it stand in this form until it cools completely.

Peppers marinated for the winter with fresh herbs

Ingredients:
1 kg sweet pepper
½ st. vegetable oil,
1 bunch of parsley
1 bunch dill,
1 bunch cilantro
1 bunch of marjoram
1 head of garlic.
For the marinade (for 1 liter of water):
1 st. l. salt,
1 tsp 9% vinegar.

Cooking:
Fry thoroughly washed and seeded peppers on both sides in vegetable oil until golden brown and place tightly in sterilized half-liter or liter jars, alternating with layers of chopped greens. Use only green leaves for harvesting, without stems. Pour everything with hot marinade, cover the jars with boiled metal lids and sterilize: 0.5 l jars - 5 minutes, 1 l - 10 minutes. Then roll up, turn over, wrap, let cool and store.

Pickled peppers may well act not only as a snack, but also as an ingredient for salads, side dishes and even soups.

Pickled Peppers "Season's New"

Ingredients:
1.5 kg of sweet bell pepper.
For the marinade (per 0.5 l of water):
500 ml apple cider vinegar
3 art. l. barbecue ketchup,
¼ st. vegetable oil (preferably olive)
1 st. l. salt.

Cooking:
Bake prepared peppers directly with sprigs in the oven, peel and place in sterilized 1 liter jars, you should get whole peppers on sprigs. To prepare the marinade, add ketchup, salt, vegetable oil to boiling water, boil everything for 7 minutes from the moment of boiling, carefully pour in the vinegar, let the marinade boil again and remove from heat. Fill the filled jars with boiling marinade, cover with lids and sterilize for 15 minutes. Then roll up.

Pickled Peppers "Red Sunset"

Ingredients:
5 kg of sweet pepper,
50 g horseradish root,
100 g garlic
1 bunch of green dill.
For marinade:
1 tomato juice
1.5 st. l. salt.

Cooking:
Wash the red sweet bell pepper, remove the seeds and dip in boiling water for 2-5 minutes, then immediately cool in cold water. Peel the horseradish root, cut into small pieces, peel the garlic cloves from the husk, and chop the greens. Put some of the seasoning on the bottom of the prepared jars, then lay the pepper tightly, putting one fruit into the other, put the greens again on top of the peppers. Pour the contents of the jars with boiling tomato marinade, cover the jars with pre-boiled lids and sterilize: 0.5 l jars - 30 minutes, 1 l - 40 minutes, 2 l - 50 minutes. After this procedure, roll up the jars with lids.

In the cold winter, you really want stuffed peppers, that's why here are some wonderful recipes that will help you satisfy your desire 100%.

Pickled peppers for stuffing

Ingredients (per 3 liter jar):
1.5 kg sweet bell pepper,
3-4 bay leaves,
6 peas of allspice,
6 peas of allspice,
celery sprig,
salt - to taste.
For the marinade (per 1.5 liters of water):
1 st. l. (no slide) salt,
1 dessert spoon of sugar
2 tbsp. l. 9% vinegar.

Cooking:
Wash the medium-sized peppers thoroughly, cut off the stem and remove the seeds. Pour water into a saucepan, add salt to taste and bring to a boil. With the heat still on, add a few peppers to the pot and blanch for 3 minutes. Then take out one pepper, pour water out of it and put it in a sterilized jar. To prepare the marinade, boil water, add salt, sugar, black and allspice peas, a sprig of celery and let it boil for 3-5 minutes. Add the vinegar to the pepper jars and then the hot marinade. Roll up the jars with sterilized lids, turn upside down, wrap in a warm blanket and leave to cool completely.
A 3-liter jar, if packed tightly, holds about 20 medium-sized peppers, this amount will be just right for a family of three.

Pickled peppers "Straight from the garden"

Ingredients (per 1 liter jar):
sweet pepper (how much will go in).
1 clove bud
2 peas of allspice,
3 black peppercorns,
leaves and stalks of celery.
For the marinade (for 1 liter of water):
1 st. l. salt,
1 tsp Sahara,
⅓ tsp citric acid.

Cooking:
Peel the bell peppers from the stalks and seeds, rinse, put in a colander and dip in hot water for 1 minute. Then take it out and let the water drain. Place clove buds, black and allspice, celery leaves and stalks in prepared sterilized jars, place pepper tightly on top and pour everything with boiling brine from water, salt, sugar and citric acid. Filled jars immediately roll up with sterilized lids. The banks themselves do not need to be sterilized.

Pickled peppers "For thrill seekers"

Ingredients:
500 g green hot pepper,
500 g red hot pepper,
1 head of garlic
2 carrots
vegetable oil.
For marinade:
500 ml of water
0.5 l 9% vinegar,
1.5 st. Sahara,
½ st. salt.

Cooking:
You can pickle both red and green hot peppers. The main thing is to choose small pods, they are just perfect for pickling, dense and without damage. You can put both red and green peppers in a jar, mixed - so preservation will be even more appetizing. Peel the pepper, cut off 1 cm from the base and lightly fry on both sides in vegetable oil. Let the pepper cool, salt to taste and place in sterilized jars (try to mix red and green peppers, so your workpiece will look even more appetizing), do not forget to shift the layers of pepper with garlic passed through a press and carrots grated on a fine grater. Fill the contents of the jars with a hot marinade made from water, vinegar, sugar, salt and brought to a boil, and roll up with sterilized metal lids.

Pickled hot peppers for the winter

Ingredients (per 0.5 l jar):
200-300 g red hot pepper pods,
7 peas of allspice,
4 cloves,
2 cm horseradish root
2 cherry leaves
1 pinch dill seeds,
2 cloves of garlic.
For marinade:
1 liter of water
4 tbsp. l. salt (no top)
2 tbsp. l. Sahara.
1 tsp 9% vinegar per 0.5 liter jar.

Cooking:
Wash the pods of red hot pepper thoroughly, cut off the tail a little, but do not open the pods themselves, let the pepper be whole, so your workpiece will be even sharper, since there is much more capsaicin in the seeds than in the walls of the pepper. Prepare for marinating spices. Wash the cherry leaves, clean and wash the horseradish root, inspect it carefully to notice all the dots and damage that must be cut out immediately. Cut the peeled horseradish root into small pieces. Peel off the garlic cloves. At the bottom of each sterilized and dried jar, lay spices: cloves, peppercorns, horseradish root, cherry leaves and dill seeds. From above vertically to the shoulders of the jar, not higher, put the peppers. What is it for, you ask? It’s just that the marinade, when it cools, decreases in volume, which is why if you set the peppers to the very top, they will protrude from the marinade during storage, and such preservation will not last long. For the marinade, boil the required amount of water (pre-calculate how much you need, given the number of cans, and add 1 cup, because some water will evaporate when boiled). Dissolve sugar and salt in water, remove the foam, pour jars of pepper with boiling marinade, cover with lids and leave for 15 minutes. Then pour the marinade back into the pan, bring it to a boil again and, pouring peppers over it, leave the jars covered with lids for about 5 minutes. Again, carefully pour the marinade into the pan, boil, pour vinegar directly into the jars with pepper and, finally, completely pour boiling marinade. Roll up the jars with lids, wrap and leave to cool completely for 10-12 hours, and then store in a dark, cool place.

Close the next type of preservation in half-liter jars, because the pepper turns out to be sharp, and you won’t eat a lot of it.

Hot pepper in oil marinade

Ingredients:
hot pepper (quantity - at your discretion),
spices and herbs, garlic, horseradish root, peppercorns, bay leaf - to taste.
For the marinade (for each 1 liter jar):
0.5 l apple cider vinegar,
0.5 l vegetable oil (preferably olive),
1 st. l. honey.

Cooking:
Sort the peppers, carefully inspecting them. Thoroughly wash the peppers selected for pickling and lightly dry. Be sure to leave part of the tail at the pepper, so that it is more convenient to hold it while eating. Place hot peppers tightly in prepared sterilized jars, shifting with herbs and garlic, add bay leaf, black peppercorns, horseradish root cut into small pieces. To prepare the marinade, combine vinegar and oil, add honey, mix everything thoroughly. Fill the jars with the prepared marinade and close with nylon lids. Remove the pepper for 3 weeks in a warm place. When the time is up, the pepper will be ready to eat.

If you are an ardent opponent of adding vinegar to the preservation, replace it with lemon juice, only then add horseradish to the jars without fail.

Good luck preparing!

Larisa Shuftaykina

Peppers, canned and pickled for the winter, are not only an excellent snack, but also a full-fledged dish to the table. Cooking peppers is easy, and the benefits and pleasure of such a delicacy will not leave anyone indifferent. This article offers caring housewives some interesting recipes for marinating peppers in tomato, soy sauce, without sterilizing jars, and much more!

Stuffed peppers are a delicious dish that can delight the family on any day of the week and even guests for the holidays. Unfortunately, it is not always possible to buy fresh peppers. That is why smart housewives came up with recipes for canning a ripe seasonal vegetable.

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

Required:

• Pepper (any one you like: Bulgarian or the simplest sweet from the garden beds) - about one and a half kilograms
• Bay leaf - for a fragrant marinade (about three leaves, be guided by your preferences)
• Pepper (spice) - black peas are best for canning, they add pungency and flavor to the marinade
• For other spices, you can also use allspice (a few peas depending on your preference), a sprig of celery or dill (for flavor) and salt

Marinade:

• Water - 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?

Cooking:

• Before you start canning, you need to prepare the pepper, for this it is cleaned of seeds and stalk so that a beautiful “glass” of pepper remains
• After cleaning, each pepper should be thoroughly washed so that no seeds remain - they can give bitterness.
• Boil water in a saucepan. In this water, it is necessary to blanch the pepper for one minute, no more. After a minute of cooking, each pepper is caught with a fork
• peppers are transferred to a prepared jar that has succumbed to sterilization
• It is necessary to prepare a special marinade. All the necessary spices are thrown into boiling water and boiled for five minutes. Peppers are poured with hot marinade and jars are rolled up in the usual way for storage

Peppers marinated with honey for the winter in jars

Some standard recipes are a little boring and then you want to find a special marinade that will give a variety of preservation. A honey marinade can serve as such a recipe, which can make peppers sweet and sour, crispy and very fragrant. Such 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 and very fleshy pepper in its structure. Honey for preservation should be chosen fragrant and natural, not the one made from sugar syrup.

pickling peppers with honey for the winter

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

Cooking:

• For the preparation of such peppers, two half-liter jars are ideal.
• Half a kilo of peppers: Bulgarian, sweet, ratunda, paprika - are cleared of seeds and stalks. They should be thoroughly washed from the remnants of seeds.
• Such peppers are pickled in the form of "tongues", so each fruit should be cut into several parts
• Chopped peppers should be placed tightly in each jar and pour boiling water over tightly pressing one layer to another, leaving a little space for the marinade
• After that, the peppers are poured with boiling water, the jars are covered with lids and stand in this state for about fifteen minutes.
• At this time, it is worth preparing a special marinade.
• In a saucepan (it is recommended to take 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 (a teaspoon), a spoonful of any vegetable oil, three large spoons of any food vinegar and half a liter of boiling water
• From the jars in which the pepper was blanched, water is drained and the peppers are poured with ready-made hot marinade
• jars should be closed in any usual way and removed for storage

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

Georgian pickled hot peppers

Pickled vegetables are very much in demand and popular in Georgia. That is why most of the recipes originated from this colorful country. Pickled hot peppers can be a great recipe for a familiar table, they go well with many simple dishes and serve as one of the best snacks for strong alcoholic drinks.

Cooking:

• For this recipe, you need about two and a half kilos of fresh pepper crop.
• It does not need to be cleaned, it is enough to make a longitudinal incision of four to five centimeters from one side
• This cut is necessary so that the marinade penetrates deep into the pepper and leaves a pleasant taste in its insides.
• In a saucepan, you need to prepare a special marinade: To do this, pour a glass of vegetable oil into the dishes (you can use absolutely any oil, well, 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 without a slide), salt (it must be added to taste), bay leaf (about five medium-sized leaves)
• Such a marinade must be able to bring to a boil over low heat.
• Hot peppers should be boiled in a bubbling marinade. Of course, the entire amount of pepper cannot be placed immediately in one saucepan, so it should be divided in half and boiled alternately for nine to ten minutes. Each pepper must be pressed to the bottom as it floats and removed with a slotted spoon after cooking, putting it in a separate bowl
• Marinade after cooking should be cooled and only pour 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 (less is possible, but then the pepper will not be so fragrant)
• The marinade is thoroughly mixed and infused for five minutes.
• Peppers are placed in a jar or kitchen bowl, they should be completely covered with the prepared marinade
• Try to mix the pepper thoroughly so that the marinade covers each fruit and manages to soak it.
• Dishes with pepper and marinade should be removed in the refrigerator for infusion and soaking
• Such a marinade should stand for one or two days until fully cooked before eating.

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

bitter pickled pepper in Georgian

Pickled peppers for the winter with vegetable oil

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

You can pickle such peppers both whole and chopped. Chopped pepper will serve as a salad, and whole - the basis for another dish, for example, stuffed peppers.

peppers marinated in vegetable oil

Cooking:

• Prepare exactly one kilogram of pepper for pickling. Try to choose multi-colored fruits in advance so that your preservation looks elegant and colorful.
• Cut the pepper into petals or tongues and set them aside in a separate bowl.
• At this time, it is necessary to prepare a special marinade: in a liter of pure 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) and three tablespoons of sugar. When everything is 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 the head (or less - to taste) of garlic
• Mix the marinade thoroughly again and pour over the peppers placed in the jar.
• Let the hot marinade scald but do not boil the peppers for fifteen minutes
• after that, the marinade is drained, boiled again, once again the pepper is poured with hot marinade and rolled up in the usual way

optionally, 50 grams of finely chopped parsley can be added to the recipe

Pickled hot peppers in Armenian for the winter

Such pickled peppers are a must-have dish on the Armenian table. It is distinguished by its special ease of preparation and unsurpassed taste. As a rule, men really like Armenian pepper, it is often referred to as “Tsitsak”. "Tsitsak" serves as an excellent snack and addition to dishes from potatoes, meat, fish, cereals.

Cooking:

• You will need about six kilos of pepper for pickling. Try to keep the correct proportions of varieties. Use for cooking at least 70% of any hot pepper and only 30% of sweet (can be replaced with Bulgarian)
• The pepper is prepared for pickling: it is washed but not chopped, as the recipe assumes its whole state. Try to choose not large fruits in advance
• To make the dish spicy and fragrant, you should prepare a whole handful of fresh garlic.
• Another ingredient is a bunch of fresh fragrant 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 cooking involves laying out the peppers at room temperature on the table. In this state, the pepper should lie down 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)
• Peppers are folded into a large basin, where they should be mixed with finely chopped dill and squeezed garlic
• Boil water and dissolve brine salt in it
• Cover the peppers with the finished brine and be sure to cover the vegetable with a bay
• This pepper should be left at room temperature for several days. They are 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 salting will be.

Ready Tsitsak pepper can be served immediately after being ready, or you can put it in dense layers in a sterile jar and roll it up for the winter in any usual way.

pepper "Tsitsak", hot pickled peppers in Armenian style

Pickled bell pepper for the winter without sterilization

Pickled pepper is always to the taste of all households. It turns out that there are some recipes that offer to close it without sterilizing the jars, which saves a lot of time and effort.

Cooking:

• Such a pepper pickling recipe can easily be called “basic” or “classic”
• You are free to use absolutely any pepper for pickling, but Bulgarian pepper is best, as only it has the best taste with a sweet note and a beautiful fleshy structure.
• The nice thing is that in addition to pepper, you can use any other ingredients: horseradish, herbs, casting any berries, dill umbrellas and spices to taste
• Approximately four kilograms of fresh peppers should be washed and cleaned from the seed inside, and the stalk should also 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 dissolved in it (salt requires no more than a third of a glass (or less, adjust the amount to your taste), and exactly two glasses of sugar)
• After the brine boils, add exactly a glass of apple cider vinegar or the most ordinary table vinegar to it.
• Jars for pickling should first be thoroughly washed with water and baking soda and wiped dry.
• Peppers should be placed nicely and tightly in jars
• Each jar is covered with ready-made hot marinade
• Optionally, you can put your preferred ingredients in each jar: garlic, celery, greens
• The jar is rolled up in any usual way and put away for storage.

quick preparation of pickled peppers for the winter without jar sterilization

Pickled hot chili peppers for the winter without sterilization

Each housewife must pickle a couple of jars of bitter pepper for the winter in order to delight her family with a delicious snack in the winter. Preserving bitter pepper without sterilization is not at all difficult - for this you just need to have a good vinegar marinade and carefully washed jars of soda.

Preparation for one half-liter jar:

• Prepare for pickling about 250 grams of fresh hot pepper
• 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.
• Put the cut peppers aside and proceed to the preparation of the marinade.
• Boil exactly a glass of clean water in a saucepan, dissolve half a teaspoon of ordinary salt (not extra: use stone or sea salt) and a small spoonful of sugar in hot water
• After dissolving in hot water, throw the spices: half a spoonful of black peppercorns, half a spoonful of coriander (in this case, you will need just 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. Pepper is poured with marinade and rolled up in any usual way before winter

hot peppers pickled for the winter without jar sterilization

Roasted and baked canned peppers for the winter

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

Cooking:

• For one ready-made liter jar of pepper, about seventeen to twenty fleshy fruits are required. Use either bell pepper or bell pepper
• Pepper should be prepared in advance. To do this, it must be cleaned of the seed inside, cut off the stalk. Send a clean glass of pepper to the oven at a temperature of 150 degrees for 20 minutes or fry in vegetable oil until softened
• Roasted peppers should be placed in jars prepared for preservation and each layer of pepper should be sprinkled with chopped garlic, the amount of which you yourself adjust to taste
• Prepare a special marinade. You don't need water for this. In about 60 milliliters of table vinegar, only half a spoonful of salt and a heaping tablespoon of sugar should be dissolved.
• Peppers should be poured with this marinade. Do not worry about the fact that you have too little marinade. Peppers that have undergone heat treatment will release juice, which will be enough
• Such a jar should be well rolled up and wrapped in a towel or even a blanket so that it cools slowly and thereby pickles. Once cool, store the jar in a cool place

fried or baked pickled peppers for the winter

Pickled peppers for the winter with onions

• Two kilograms of sweet pepper must be cleaned from the seed inside and cut into beautiful petals
• Half a kilogram of onion is peeled and cut into neat slices of six pieces from each onion
• Pepper tongues should be beautifully placed in a jar, combining them with chopped onions and a few cloves of garlic, as well as parsley leaves (this is optional)
• Pour the mass with hot marinade, cover the jar with a lid and leave it in a calm state for about ten minutes
• After that, the marinade should be boiled again and re-fill the pepper before rolling

pickled peppers for the winter with onions and parsley

Bulgarian pepper marinated with garlic

• Two kilograms of bell pepper should be cleaned of the seed inside and cut off the stalk
• The finished glass of pepper must be chopped into wide straws or petals
• Prepare the pepper marinade: 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 the 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 pour it over again - this option will make your pepper softer and juicier. You can also immediately roll up the jar after the first pouring of the marinade - this pickling 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.

Peppers stuffed with cabbage and vegetables for the winter

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

Cooking:

• To prepare such preservation, you will need a kilo of selected bell peppers, which must be washed and cleaned of seeds.
• 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 pepper
• 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 must 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 neatly folded into a sterile jar and only then they are just as carefully poured with the prepared marinade.
• The can is rolled up in the usual way and stored in the pantry

peppers stuffed with cabbage and marinated for the winter

Korean pepper for the winter

This recipe allows you to cook at home a delicious vegetable dish with many ingredients. Korean pepper is spicy and juicy.

Cooking:

• Two large bell peppers (red and yellow) should be de-seeded and chopped 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 as long 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 just one sugar
• After that, let the marinade cool slightly to a warm state 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 in your hands each time
• Roll vegetables into prepared sterile jars in the usual way.

pickled spicy peppers in Korean

Pepper in a tomato for the winter

• Approximately five kilos of fresh and fleshy bell peppers must be de-seeded and cut into petals
• in a separate saucepan, you should prepare a tomato filling: dilute half a liter of tomato paste in about two liters of water, salt with 100 grams of salt and add no more than a glass of sugar
• After dissolving the salt and sugar, a glass of vegetable oil and half a glass of vinegar are added to the tomato filling.
• The tomato sauce is brought to a boil. After that, sliced ​​\u200b\u200bpeppers are sent to the boiling filling and stewed in it for about twenty minutes
• During this time, the jars are thoroughly sterilized.
• A few cloves of garlic are squeezed into the boiling pot. The hot mass is poured into jars and rolled up for the winter

Video: "Sweet pepper in a tomato for the winter"

This delicious preparation of sweet peppers according to a simple and quick recipe will definitely appeal to lovers of savory cold appetizers. Pieces of juicy multi-colored bell pepper in a spicy and fragrant marinade turn out to be a little crispy, perfectly retaining their shape and juiciness of color. Such a dish is quite self-sufficient (for example, with bread), although it also fits perfectly as an addition to meat and cereals.

This recipe for pickled sweet peppers for the winter does not involve subsequent sterilization, while the jars are remarkably stored even in a city apartment (in a closet or a dark place). From the indicated amount of ingredients used, exactly 3 liters of vegetable preparation are obtained - I have 6 jars of 500 milliliters each.

Ingredients:

(3 kilograms) (1 liter ) (300 grams) (200 milliliters) (130 milliliters) (2 tablespoons ) (10 pieces ) (3 pieces )

Cooking step by step with photos:

The first step is to prepare the dishes for blanks - jars and lids. I sterilize jars in the microwave, and boil new lids on the stove (5 minutes after boiling is enough). In this case, glass jars with a volume of 500 milliliters are used: wash them in a soda solution, rinse and pour about 100 milliliters of cold water into each. We steam in the microwave at the highest power for three pieces for 9-10 minutes each batch. After that, let's take care of vegetables: for this recipe, it is advisable to take sweet peppers of different colors. Moreover, the thicker the walls of the fruit, the tastier and juicier the finished snack will turn out. My pepper, dry and cut into fairly large pieces of arbitrary shape. We cut out the stalks, seeds and light patches. Thus, we prepare 3 kilograms of pepper (I have a kilogram of each color) - the weight is indicated in already chopped form. If you have fewer vegetables, use as many as you have.

It's time to start marinating for future vegetable harvesting for the winter. To do this, pour 1 liter of water, 130 milliliters of table vinegar and 200 milliliters of odorless vegetable oil into a pan of a suitable volume (I have a four-liter one). Next we put 300 grams of ordinary granulated sugar, 2 tablespoons with a small pea of ​​table salt (not iodized!), Add 3 bay leaves and 10 pieces of allspice peas. If desired, you can easily flavor the marinade with your favorite spices - for example, cloves or coriander.

In a boiling marinade, put some of the pieces of sweet pepper. 3 kilograms do not fit right away, so for convenience, I cooked the pepper in 3 doses.

We keep the dishes on medium heat and wait for the marinade to boil again. As soon as you see a vigorous boil, lower the heat to medium and simmer the vegetables for about 3-4 minutes. Depending on the desired softness of the pepper, the cooking time can vary markedly. For example, after 4 minutes of moderate boiling, the pieces will only be slightly soft, and most of the crunch will remain. If you cook peppers for 5-6 minutes, the finished snack will turn out soft, while even longer heat treatment of vegetables will lead to their complete softening and even loss of shape.

Immediately cover the filled jars with sterile lids. 1 kilogram of chopped fresh pepper after cooking is placed in two half-liter jars. We send the second and subsequent batch of vegetables to the boiling marinade, cook, then similarly put them in jars and cover with lids.

When all the bell peppers are in jars, bring the marinade to an active boil and pour it over the blanks. It is important to pour on the very edge, so that later the excess air that hides between the slices of pepper takes this place from above.