Bell pepper for the winter. The best recipes are to die for

Preface

Bell pepper is a popular product often used in cooking. Peppers pickled for the winter are a healthy and tasty dish. We need to find the optimal recipe for pickled peppers.

Bell pepper is a sweet vegetable, although it does not contain much sugar - only 5%. This leads to the first beneficial property - low calorie content. This vegetable can be considered a dietary product.

Bell peppers in jars

Thanks to the high concentration of vitamin C, ascorbic acid and vitamin P, the walls of blood vessels are strengthened. It also contains provitamin A (no less than carrots). This vitamin has a good effect on the condition of hair and skin, and helps improve vision. However, it is worth remembering that it is best to cook it fresh, since heat treatment may lead to the disappearance of some of its beneficial properties.

All gardeners and gardeners know cases from their own practice when a lot of vegetables grow that need to be put somewhere. And, of course, everyone knows that such vegetables are often used to prepare for the winter. You can make various preparations from pepper. In addition, the advantage of the preparations is that all the vitamins remain in the pickled pepper, that is, preservation does not in any way contribute to their disappearance. Pickled peppers are an excellent preparation for the winter, because sometimes it’s so nice to open a jar prepared with your own hands.

There are a large number of recipes for pickled peppers for the winter. How to pickle peppers for the winter? Some of these recipes will be discussed below.

Delicious pickled pepper

Here, for example, is one recipe. For the solution you will need:

half a liter of water;
200 g sugar;
200 g vinegar;
200 g vegetable oil;
3 tbsp. spoons of salt.

The water is heated, sugar, salt, oil, and vinegar are added. Everything needs to be boiled. The pepper is peeled, washed and divided into 4 slices. Throw half a hot pepper and prepared bell pepper into the boiling solution. They keep it there for 7-8 minutes, after which they put it in previously prepared clean jars (sometimes they throw in medium-sized parsley and garlic for taste).

It is worth paying attention to one traditional dish made from peppers that came to us from Hungary - lecho. The method of preparing it is simple, and the result will undoubtedly please you. To prepare lecho you need:

2 kg of sweet pepper;
1 kg of onions;
2 kg of tomatoes;
150 g vegetable oil;
2 tsp salt;
4 tbsp. Sahara;
1 tsp. black peppercorns;
4 peas of allspice;
2 bay leaves;
3 tbsp. 9% vinegar.

The ingredients are sorted, washed and prepared. The tomatoes are chopped, the onion is cut into half rings, the pepper is chopped into strips. Sugar, salt, butter, black and allspice, and bay leaf are added to the ingredients. The mixture of vegetables must be kept on fire and simmered for about an hour. At the end, vinegar is added, the lecho is poured into jars and rolled up. An incredibly tasty snack is ready.

Pickled peppers with tomatoes

Another interesting twist on winter preparations is a vegetable salad. To prepare 1 liter of this salad, you need to purchase:

3 eggplants;
3 sweet peppers;
3 onions;
3 tomatoes;
1 tbsp 9% vinegar;
1 tbsp. Sahara;
1 tsp heaped salt;
70 ml refined sunflower oil.

The eggplants are thoroughly washed, the back parts are cut off and cut into circles approximately 1 cm thick. The tomatoes are washed and divided into 4 slices. The onion is peeled, washed and cut into half rings. The peppers are thoroughly washed, cleared of seeds and cut into large strips. Next, pour oil, vinegar, salt and sugar into a bowl. The vegetables are laid out in layers, covered with a lid and boiled; from this point on, the vegetables must be cooked for another 40 minutes. Vegetables must be stirred periodically. After cooking, place the salad in prepared jars and seal.

There are not quite ordinary recipes for pickled peppers - sweet ones. They also deserve due attention and can diversify your diet. Consider a recipe for pickled sweet peppers. How to pickle peppers? Marinating will not take you much time. In addition, the recipe for this dish can be seen in the video. To prepare this unusual dish you need:

4 kg of sweet pepper;
1 kg apples;
2 tsp ground cinnamon;
1 liter of water;
40 g sugar;
30 g salt;
300 g 6% vinegar;
1 tsp ground cinnamon (for solution).

This recipe for pickled peppers uses bright peppers (yellow and red) and uncolored apples. The pepper is peeled, cut into halves, poured over with boiling water for 2-3 minutes, and then cooled. The apples are cut into 4 parts, the seeds are removed, they are also doused with boiling water for 1-2 minutes and cooled. Peppers are placed in prepared jars, alternating with apples. Next, the peppers and apples are sterilized in a marinade at a temperature of 90°C. Moreover, the sterilization time depends on the volume: for 0.5 l cans - 20 minutes, for 1 l cans - 25 minutes.

Here's another recipe for sweet, delicious pickled peppers. You will need:

3 kg of sweet pepper;
1.7 liters of clean water;
1 tbsp. 5% grape or apple cider vinegar;
1 tbsp. vegetable oil;
1 tbsp granulated sugar;
2 tbsp. salt.

The peppers must be washed well and sorted, choosing the firm and good ones. Trim the tails slightly (so that you can then grab them by the tails). Pour water into a large container (for example, a saucepan) and bring to a boil. Next you need to blanch the peppers for 3 minutes, which is most convenient to do in parts. Then take them out and put them in a colander to cool slightly. Prepare jars (sterilization). The peppers are placed in sterilized jars, into which you need to add half or a whole hot pepper. You can put 1/3 tsp. dried mint, but with this addition you will get a completely different taste.

For the marinade, you need to use the same water that was used to blanch the peppers. Bring it to a boil, add vegetable oil, sugar and salt, and then stir until completely dissolved. Immediately after this, add vinegar and bring the marinade to a boil. It is important to remember that it is better to use regular apple or grape vinegar (not essence, which can lead to heartburn and pain in the upper abdomen). The peppers are poured with the prepared marinade, the jars are covered and rolled up. The twisted jars must be turned upside down and placed on a towel, covered with another towel and allowed to cool completely. You can eat pepper after 3 days, and if you do not plan to keep it for more than 10 days, then the jars do not need to be sterilized.

For those who like something spicy, this recipe for pickled hot chili peppers is perfect. But it should be used very carefully, because it has burning properties and can easily make you cry. But why do we love this delicious pepper so much? Scientists have found the answer. It turned out that by consuming hot peppers, we thus cause a surge of the hormone of happiness - endorphin. The brain receives information about something dangerous, but because nothing negative happens, endorphins begin to rush into the blood. The happiness hormone has the ability to make the immune system work better.

Hot chili pepper

However, it is worth remembering that for some, eating hot peppers will only be beneficial, but for others it may be a disservice. Doctors emphasize that it is strictly contraindicated for patients with gastrointestinal problems. But all other people simply need to include it in their diet because of the high content of nutrients and vitamins of all groups in it. There is an opinion that everything spicy is harmful to health, but this is just a misconception. If you use hot pepper in moderation, it will bring nothing but benefits. It will help fight insomnia, improve a person’s condition at some stages of diabetes, restore the functioning of the liver and cardiovascular system, can restore the nervous system, and help cure a large number of diseases.

There are a huge variety of recipes for pickled peppers for the winter, and each has its own characteristics. For a simple recipe you will need:

Chile;
500 ml vinegar;
500 ml water;
2 tbsp. salt;
2 tbsp. Sahara.

The jars for twisting are washed and sterilized. The prepared chili is placed entirely in jars, but not tightly. Add vinegar, salt and sugar to the water and bring to a boil. If desired, you can add some herbs for taste. Then immediately pour the jars with pepper and roll them up, let them cool. It is necessary to store jars with blanks in a cool place (preferably in the refrigerator).

Chili peppers before canning

Pepper twists are incredibly tasty and healthy. It’s so nice sometimes in winter to get prepared food from the cellar.

However, always remember about contraindications and all the beneficial properties, then pepper will only benefit you.

Pickled chopped peppers in jars are a wonderful preparation for the winter. It is prepared easily and simply, using a minimum of ingredients.

When making preparations, try to take fleshy, tender and sweet fruits with a pleasant smell. Pepper is valued because when canned and salted, the preservation of vitamins in it remains within 50-80% over a long period of storage.

Its importance as a food product increases in winter and early spring, when the lack of vitamins is especially felt.

Pickled chopped peppers - a simple recipe without sterilization

Peppers prepared in this way can be used as a side dish or to decorate sandwiches.

Ingredients:

2 kg – peeled bell pepper

For marinade per 1 liter of water:

250 ml - vegetable oil
50 g - salt
300 g - sugar
200 ml - vinegar 9%
Spices - black peppercorns, celery, parsley, hot pepper
Garlic - 1 head

Cooking method

1. Peel the bell pepper from seeds and cut into slices. Finely chop the greens. Cut the peeled garlic cloves into slices.

2. First of all, we will prepare the marinade. To do this, pour 1 liter of water into a saucepan, add vegetable oil, salt, sugar, 10 peppercorns, mix and bring to a boil. After the marinade boils, boil it for another 3 minutes and add vinegar.

3. After the marinade boils again, we begin to lower the bell pepper cut into slices. Spicy lovers can add some chopped hot pepper.

4. After the marinade with pepper boils, cook for 2 minutes. Then add the chopped garlic and herbs and cook for another 2 minutes. In total, cook the pickled chopped peppers for 4 minutes and no more.

5. Fill the sterilized jars with pepper, and bring the remaining marinade in the pan to a boil again and pour into the jars.

6. Close the jars with boiled lids and turn them over.

7. Wrap the marinated chopped peppers in a towel until they cool completely.

Sweet pickled peppers in a 1 liter jar for the winter without oil

If you pickle pepper fruits according to this recipe, you get a very good, tasty and healthy product.

For 1 liter jar you will need:

Red bell pepper – 600 g
Vinegar 9% – 50 ml
Bay leaf - 2 pcs.

For filling:

Water - 1 liter
Salt - 1 tbsp. spoon (without slide)
Sugar - 1 tbsp. spoon (without slide)

Preparation

The pepper needs to be cleared of seeds, the stalk cut out, and washed.
Blanch the peeled peppers in boiling water for 3 minutes and then immerse them in cold water for 2 minutes.
Cut the pepper into slices and place in a clean jar. Add bay leaf and vinegar.
Preparing the filling. To do this, boil water with sugar, salt and immediately pour the pepper in a jar.
Place the jar in a saucepan of gently boiling water, cover with a lid and heat for 9 minutes.
Take out the jar, roll up the lid, turn it over and wrap it until cooled.

Enjoy eating!

Video on how to cook sweet peppers in tomato sauce for the winter

Learn how to prepare sliced bell peppers marinated in tomato slices. A delicious, time-tested recipe.

Try this recipe, you won’t regret it.

The most delicious pickled peppers with honey

This is a very tasty homemade preserve and it is especially good for the New Year's table.

Required:

Pepper - 3-3.5 kg
Water - 1 liter
Vegetable oil - 1 cup
Honey - 1 glass
Salt - 2 tbsp. spoons
Vinegar 9% – 150 g
Allspice peas - 20 pcs.
Cloves - 3-5 pcs.
Bay pepper - 2 pcs.

Cooking method

1. We take bell peppers of different colors so that they look good in jars. We clean it of stalks, seeds and rinse it well.

2. Prepare the marinade. To do this, pour 1 liter of water into a saucepan and add to it: liquid honey, salt, bay leaf, allspice, cloves. Mix everything, put it on high heat and wait for it to boil.

3. After boiling, reduce the heat and boil the marinade for exactly 3 minutes. After this, add vinegar and stir.

4. Then put half of the chopped peppers into the boiling marinade with spices and vinegar. Add heat, bring to a boil, reduce heat and cook for 3 minutes.

4. Then turn off the heat, take a clean jar and begin to place slices of chopped pepper into the jars. There is no need to compact them tightly.

6. Fill all the jars with the remaining hot marinade and cover them with lids. In this recipe, pickled chopped peppers must be sterilized.

7. Take a pan with a wide bottom and put a cloth on the bottom. Carefully place the jars on a cloth and fill them up to the hangers with hot water.

8. Then put the pan on the fire and bring to a boil. When the water boils, reduce the heat so that it simmers slowly and sterilize the pickled chopped peppers for 5-7 minutes.

9. Take one jar at a time from the pan and immediately close it with a seaming key. We do the same procedure with all other jars.

10. Turn the jars over, check for tightness, and wrap them until they cool.

Pickled chopped peppers with tomatoes - video recipe

Watch a video about how you can deliciously preserve bell peppers and tomatoes. The preparation turns out aromatic, the brine is tasty, and the pepper is eaten even earlier than the tomatoes.

Be sure to prepare this recipe and you will love the result!

When summer approaches its climax, it’s time to prepare for the winter, and canning peppers is a crucial moment for everyone who loves pickled bell peppers, sweet pickled peppers, salted peppers, pickled peppers and other bell pepper preparations. And not only from Bulgarian. Pickled hot peppers and canned hot peppers are an excellent independent snack, as well as an ingredient in various salads. This is why canning peppers and recipes for preparing peppers for the winter are so popular.

Canned peppers can be pickled pepper, pickled hot peppers, pickled hot peppers, pickled chili peppers, canned bell peppers, canned sweet peppers, marinated peppers. There are many people who like to taste pickled peppers in winter; the recipe for pickled peppers allows you to prepare this spicy appetizer. Canning sweet peppers is especially popular. Few people today know how to pickle peppers deliciously, and it’s a shame, because pickling peppers and pickled peppers for the winter will be very useful to you in the cold season. Most often, bell peppers are canned; hot peppers are less often canned, because this spicy snack, as they say, is not for everyone. Preserving sweet or bell peppers can again be done in various ways. One of the most delicious, pickled peppers, is prepared as follows: the pepper is boiled a little, then it is poured with marinade with spices and rolled up. Sterilization of jars and rolling of peppers follow the usual rules. This is how sweet peppers are prepared for the winter.

But you can prepare not only sweet peppers for the winter, hot peppers for the winter can also be prepared for future use. Hot pepper for the winter, in principle, is prepared according to the same rules as bell pepper. Preservation in both cases occurs due to the marinade. Thus, the recipes for canned peppers are similar, but their taste will be different. Bell peppers are sweet; hot pepper preparations will be spicy. An equally interesting process with a very tasty result is pickling hot peppers. Pickling hot peppers is a simple matter, but it requires certain knowledge, so during the pepper season, an army of housewives begins to wonder how to pickle peppers, how to pickle hot peppers, how to pickle peppers. Salting peppers or pickling peppers is the simplest way to prepare bell peppers for the winter or to prepare hot peppers.

At the same time, as they say, not just pepper, because pepper preparations for the winter are quite diverse and these are not only exclusively pepper preparations. For the winter you can prepare pickled cucumbers with peppers, pepper salad for the winter, peppers and tomatoes for the winter. If you love bell peppers, a winter salad made from bell peppers is a great way to stock up on them. In addition, you can prepare stuffed peppers for the winter. For example, by making frozen stuffed peppers. How to freeze peppers, recipes for bell peppers for the winter, canning pepper recipes, canning sweet peppers, pepper recipes for the winter, answers to these and many other questions - search on our website, you are sure to find it.

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

This recipe for pickled sweet peppers for the winter does not require subsequent sterilization, and the jars are perfectly stored even in a city apartment (in a closet or dark place). From the specified 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 the dish step by step with photos:

The first step is to prepare the dishes for the blanks - jars and lids. I sterilize the jars in the microwave, and boil the 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 fill each with about 100 milliliters of cold water. Steam three pieces in the microwave at the highest power for 9-10 minutes each batch. After that, let's take care of the vegetables: for this recipe, it is advisable to take sweet peppers of different colors. Moreover, the thicker the walls of the fruit are, the tastier and juicier the finished snack will be. Wash the pepper, dry it and cut it into fairly large pieces of arbitrary shape. We cut out the stalks, seeds and light stalks. In this way 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 make a marinade for future vegetable preparation 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 suitable volume (I have a four-liter one). Next we add 300 grams of regular granulated sugar, 2 tablespoons with a small pile of table salt (not iodized!), add 3 bay leaves and about 10 peas of allspice. If you wish, you can easily flavor the marinade with your favorite spices - for example, cloves or coriander.

Place some of the sweet pepper pieces into the boiling marinade. 3 kilograms does not fit at once, so for convenience I cooked the pepper in 3 batches.

Keep the dishes over medium heat and wait for the marinade to boil again. As soon as you see a vigorous boil, turn the heat to below medium and cook the vegetables for about 3-4 minutes. Depending on the desired softness of the pepper, the cooking time may vary significantly. For example, after 4 minutes of gentle simmering, the pieces will be only slightly soft and most of the crunch will be retained. If you cook the pepper for 5-6 minutes, the finished snack will turn out soft, while even longer heat treatment of the vegetables will lead to their complete softening and even loss of shape.

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

When all the bell peppers are in the jars, bring the marinade to a vigorous boil and pour it over the preparations. It is important to pour to the very edge, so that later the excess air that hides between the slices of pepper will take this place on top.

Of all the winter recipes, I would especially highlight the recipe for pickled peppers. The taste of pickled bell pepper is simply divine - aromatic, moderately spicy, slightly sweet. And how beautiful, you can’t take your eyes off it! You open a jar in winter, and until you finish it, you won’t stop, it’s oh-so delicious. And what’s most remarkable is that pickled peppers are prepared without sterilization!!! Try it, this recipe is really worth your attention, you won’t want to cook pickled peppers any other way for the winter!

Ingredients:

(Yield: 3 cans of 650 ml.)

1.5 kg. bell pepper
1/2 cup sugar
1/2 cup 9% table vinegar
1/2 cup vegetable oil
1 tbsp. salt
1 small head of garlic
5-6 pcs. bay leaf
10 pieces. peppercorns
2-3 cloves (optional)

As you may have already noticed, there is not a drop of water in the ingredient list. It is thanks to the fact that the pepper is pickled in its own juice (without adding water) that it turns out so aromatic and tasty.
So, we buy red or yellow bell peppers. Green can also be pickled, but it doesn’t turn out as tasty, so I recommend yellow or red. We choose juicy and meaty peppers.

Before cooking anything, sterilize the dishes and lids. For pickled peppers, it is convenient to use half-liter jars, a little more is possible. How to properly sterilize.
Well, now let's get back to the bell pepper. Wash the pepper thoroughly and let the water drain. Cut each pepper in half, remove the seeds and stem. The place where the stalk is attached can be trimmed slightly, because This is where dust accumulates and is not always washed away.
We cut the pepper into 5-6 parts, depending on the size. In principle, you can pickle whole peppers using this recipe, but in this case it is more difficult to place them in jars.

Now let's prepare the marinade. Take an enamel pan or bowl. Add sugar.

Add refined vegetable oil. We take fresh oil, because... old oil may taste bitter, which will not improve the taste of the product.

Pour vinegar. By the way, it is also advisable to use fresh vinegar, and not from the days of the “king of peas”.

Don't forget about salt. We use regular rock salt. Extra salt is not suitable for canning.

Place the resulting mixture on the fire, add pepper, bay leaf, and cloves.
Cook the mixture for just a minute until the salt and sugar are completely dissolved.
Place peeled garlic into the boiling marinade.

Add bell pepper to the pan, but not all at once! All the pepper simply won’t fit, so we only put some. Depending on the pepper and the diameter of the pan, cook in two or three steps.

At first it will seem that there is incredibly little liquid, but the pepper, immersed in a hot marinade, quickly releases its own juice.
Stirring occasionally, cook the peppers in the marinade for 15 minutes.
Place the peppers tightly in hot and dry sterile jars. Blanched bell peppers become semi-soft, so they fit quite well into jars. Immediately cover the jar with a sterile lid.
We repeat the procedure for the next part of the pepper: cook for 15 minutes, pepper tightly, place in a jar to the top, cover with a lid.
And the last, final stage - fill the jars with boiling marinade, close the jars.

Then turn the jars with pickled peppers upside down and leave to cool.

The next day we hide our very tasty and beautiful preparation in the cellar or pantry. Do not forget that preservation cannot be placed in the sun, near a radiator or other heating devices.

Serve the pepper chilled.
By the way, bell peppers marinated according to this recipe can be prepared not only for the winter! Marinated and chilled, it is ready literally the next day. Although, of course, after the pepper sits in the marinade until winter, soaked in spices and marinade, it will become even tastier.