Pickled sweet and bitter peppers: homemade recipes. Pickled peppers

For pickling, choose meaty, juicy vegetables: this will make the preparations tastier. And to make them beautiful, use peppers of different colors.

After seaming, the jars need to be turned over, wrapped in some thick warm thing and left to cool completely.

The pepper turns out incredibly fragrant, moderately sweet and very tasty.

Ingredients

1½ kg bell pepper (weight of peeled vegetables);
500 ml water;
100 ml vegetable oil;
65 ml vinegar 9%;
150 g sugar;
1 tablespoon salt;
5 peas of allspice;
1–2 bay leaves.

Preparation

These peppers are marinated specifically for stuffing. Simply remove the vegetables from the jar, arrange among them, and prepare the dish as usual.

Ingredients

1½–2 kg bell peppers (about 12–15 medium vegetables);
about 2 liters of water;
2 tablespoons salt;
1 tablespoon sugar;
3 tablespoons vinegar 9%.

The ingredients are for a 3 liter jar.

Preparation

Remove seeds and stems from the peppers. Cut off the tops so that it is convenient to stuff the vegetables later.

Place the peppers in a clean jar. To fit more, insert them into each other. Fill the jar with boiling water to the brim, cover with a lid and leave for half an hour.

Pour the infused water into a saucepan and add salt and sugar. Bring to a boil and cook for another 2 minutes.

Pour vinegar and boiling brine into the peppers and roll up the jar.

Honey makes peppers even sweeter, more aromatic and tastier.

Ingredients

700 ml water;
120 g;
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.

You don’t have to spend a lot of time and effort preparing this delicious snack. It will do the main work for you.

Ingredients

1 kg of bell pepper (weight of peeled vegetables);
100 ml vegetable oil;
6 black peppercorns;
4 cloves of garlic;
2 teaspoons salt;
4 tablespoons sugar;
4 tablespoons vinegar 9%;
approximately ½ liter of water.

The ingredients are for 2 ½ liter jars.

Preparation

Remove stems and seeds from the peppers and cut each vegetable in half or quarters lengthwise. Line a baking sheet with foil and spread the oil over it.

Place the peppers on a baking sheet and place in an oven preheated to 220°C for 30–35 minutes. If the vegetables start to burn, stir them gently. Remove the roasted peppers from the oven and let them cool slightly for a couple of minutes.

Place 3 black peppercorns, 2 sliced garlic cloves, 1 teaspoon salt and 2 tablespoons each of sugar and vinegar on the bottom of each sterilized jar.

Place the peppers in jars and fill with boiling water to the brim. Seal the jars and shake lightly to dissolve the seasonings.

The highlight of this already original snack is that the vegetables are pickled in tomato juice.

Ingredients

1½ kg bell pepper;
1½ kg cabbage;
1 large carrot;
2½ tablespoons salt;
1 liter of tomato juice;
75 ml vinegar 9%;
200 ml vegetable oil;
100 g sugar.

The ingredients are for 4 1 liter jars.

Preparation

Cut off the tops of the peppers and remove the seeds. Finely chop the cabbage and grate the carrots on a coarse grater.

Mix cabbage, carrots and 1 tablespoon of salt. Remember with your hands and leave for 15-20 minutes. Then stuff the peppers with the vegetable mixture.

Pour tomato juice, vinegar and oil into the pan and add salt and sugar. Bring to a boil over high heat. Place stuffed peppers in another pan and pour boiling marinade over them.

Bring to a boil, reduce heat and simmer for about 20 minutes. Place the peppers in sterilized jars, cover with marinade and roll up.

The champion in vitamin C content and a powerful antioxidant is bell pepper. And, if the first quality in preparations for the winter decreases somewhat, then the second characteristic remains unchanged. The calorie content of this healthy product is 28 kcal, so it can be considered dietary.

The most delicious sweet pepper for the winter - photo recipe for preparing it in sweet filling step by step

Let's prepare pickled peppers in honey sauce for the winter. Yes, yes, don’t be surprised, it’s in the honey room! And it's very tasty, believe me!

Red, orange or yellow fruits are best for canning. You must choose very fragrant honey, then there will be a unique taste and smell. And the triple filling method will help to store the workpiece all winter without additional sterilization.

Cooking time: 1 hour 20 minutes

Quantity: 2 servings

Ingredients

Sweet pepper: 780 g
Honey: 2.5 tbsp. l.
Vinegar 9%: 2 tbsp. l.
Salt: 1 tsp.
Vegetable oil: 1 tsp.
Water: 500 ml
Ground paprika: 0.5 tsp
Black peppercorns: 8 pcs.
Garlic: 4 cloves
bay leaf: 2 pcs.

Cooking instructions

Honey “Allspice” is ready! Cool the preserved food and put it in a cool place. The main ingredient will marinate well and become saturated with aromas after a month.

A simple recipe for pickled sweet peppers for the winter

This preparation is good because it is prepared quickly and without any fuss, and most importantly, without pasteurization. At the same time, it can be stored in apartment conditions outside the refrigerator or cellar.

It is better to take peppers with thick walls and different colors so that the appetizer turns out not only tasty, but also beautiful.

Product layout is designed for 6 liters:

sweet pepper (without seeds and stalks) – 6 kg;
water – 2 l;
sugar – 600 g;
vegetable oil – 400 ml;
table vinegar – 250 ml;
salt – 5-6 dess. l;
bay leaf – 5-6 pcs.;
allspice peas – 15-20 pcs.

The energy value of the finished product will be 60 kcal per 100 g. So:

First, we sterilize the jars. You can do this either in the oven or in the microwave. In the first case, the process will take 12 minutes at a temperature of 170 degrees, in the second case - 3-5 at a power of 800 W. First wash the container with soda, rinse it and add 1-2 cm of water. Keep it in the microwave until 2 minutes have passed after boiling. We drain the remaining water and turn the containers upside down on a clean towel. We boil the metal lids separately and dry them well.
We chop the Bulgarian fruits randomly, but rather coarsely, removing the stalks with seeds and white veins.
Now mix all the other ingredients in a large saucepan (you can add coriander or cloves). Stirring, let it boil.
Place chopped peppers in the marinade and cook over medium heat for 4-6 minutes. If there are a lot of vegetables, you can do this in several steps, since the entire amount is unlikely to fit at once.
We pack the finished pepper into jars, filling them 3/4 full, trying not to waste the marinade if not all the raw materials are cooked.
Add the remaining brine to the filled containers until full, immediately roll them up, turn them over and keep them in a blanket until they cool completely.

Beautiful pickled peppers are suitable as a side dish for meat, chicken, fish, and also as an independent snack.

Variation of preparation in tomato

This snack will serve as an excellent addition to both winter and summer diets. The sauce can be made from tomato paste, juice or fresh tomatoes. To prepare you need to take:

red and yellow peppers – 1.4 kg;
sweet peas – 6-7 pcs.;
unsalted tomato juice – 700 ml;
sugar – 40-45 g;
table vinegar - 2 tsp. l.;
salt – 2 dec. l.

The fruits should be prepared as in the previous version. Then:

Add all the ingredients except the main one to the tomato and bring to a boil.
Dip the chopped pepper into the resulting sauce, boil for 1-2 minutes and place in jars.
Sterilize: half-liter for 10 minutes, liter for 15.
Roll up the boiled lids.

This snack option is good both cold and hot.

Bell pepper for the winter in oil

medium-sized strong fruits – 2 kg;
water – 2 l;
oil – 1 tbsp.;
granulated sugar – 0.5 tbsp;
salt – 3 tbsp. l.;
vinegar essence - 1 tbsp. l.;
garlic – 4 cloves;
chili pepper – 1 pc.;
peppercorns.

For whole fruits, it is better to take 1.5-2 liter jars and prepare them as described above, and prick the peppers with a toothpick in several places. After:

In a deep saucepan, pour the fruits with cold water, wait until it boils, and immediately remove from the stove.
Very carefully so that the skin does not burst, we take the vegetables out of the pan and put them in a jar with peas, 2-3 pieces of chili and garlic slices. You need to fill the container from the top, as the contents will soon settle.
Add oil and spices to the liquid remaining after pasteurization and boil again. Pour in the essence, immediately fill the contents of the jars and roll up.
Cool under the blanket in an upside down position.

Sweet peppers for the winter with tomatoes

For a beautiful, bright preparation you will need ripe fleshy tomatoes and yellow sweet peppers. It is not advisable to skimp on the quality of fruits.

For the recipe you need:

tomatoes – 2 kg;
sweet pepper – 4 kg;
garlic – 6 cloves;
lean oil – 200 ml;
table vinegar - ¾ tbsp.;
salt – 3 dec. l.;
sugar – 5 dec. l.

The weight of the fruit is assumed to be in peeled form.

Preparation takes place in stages:

We peel the tomatoes and cut them into fairly large slices.
We remove the pepper from the stalks and seeds and cut into strips 1 cm wide.
Place the vegetables in a bowl, bring to a boil and cook over low heat for a quarter of an hour, stirring occasionally.
Add vegetable oil, spices and garlic, cut into slices, and simmer for the same amount.
Pour in vinegar, boil for 2 minutes and put into jars. No sterilization required.

The snack turns out thick with a velvety taste. Suitable for meat, fish, rice, boiled crumbly potatoes, pasta, or even just white bread.

With eggplants

How nice it is to open a jar of assorted vegetables in winter! This light dish is appropriate not only on the everyday menu, but also on the holiday table.

To prepare it you need to take:

bell peppers – 1.4 kg;
eggplants – 1.4 kg;
tomatoes – 1.4 kg;
carrots – 0.7 kg;
garlic – 4 cloves;
salt – 40 g;
sugar 40 g;
sunflower oil – 0.5 tbsp.;
bitter chili - 1/3 pod.

Blue ones should be no more than 15 cm long.

The cooking process is as follows:

Cut the eggplants lengthwise into 4 parts and crosswise into 4-5 cm pieces. Soak in brackish water for 15-20 minutes.
Prepared as described above, cut the pepper into 4-8 parts.
Three carrots on a coarse grater.
Remove the skins from the tomatoes and puree them using any method.
Heat the oil in a deep saucepan or basin and add the blue ones first, and the remaining vegetables at intervals of a quarter of an hour.
After 10 minutes, pour in the tomato puree, add spices and simmer for a quarter of an hour.
Add finely chopped hot peppers and garlic cloves into the mixture and reduce the heat.
After 5 minutes, remove from the stove.
Place the hot workpiece in a sterilized container, roll it up, turn it over and leave until it cools completely.

This preparation option is also suitable for a multicooker in the “baking” or “frying” mode.

With zucchini

For this unique salad, only young zucchini are suitable. They should not be cut very finely, otherwise they will turn into mush. To get started you should take:

zucchini – 1.8 kg;
peppers – 1.8 kg;
onion – 750 g;
carrots – 750 g;
sugar – 180 g;
salt – 150 g;
dill – 50 g;
sunflower oil – 150 ml;
table vinegar – 150 ml.

You can take dill as desired - greens, seeds or a mixture of both. There is no need to peel the zucchini, just cut off the ends.

Preparation consists of the following steps:

Cut the pepper into strips, zucchini into 1 x 1 cm cubes, and onion into half rings. Three carrots on a coarse grater.
Wash the dill, dry it, finely chop it.
In a large bowl, mix all the vegetables except the zucchini. Add salt and let it brew for 1 hour until the juice appears.
Add sugar and butter, put on fire and cook for a quarter of an hour, stirring occasionally.
We put the zucchini there and simmer for the same amount.
5 minutes before it’s ready, sprinkle the mixture with dill, add vinegar, and stir.
Pack in containers and sterilize for 15-20 minutes.

With cucumbers

According to this recipe, vegetables are taken in a 1:1 ratio. In addition to them, you will need to put in each jar:

garlic – 2-4 cloves;
dill umbrellas – 3 pcs.;
bay leaf – 3 pcs.;
black peppercorns – 3 pcs.;
sweet peas – 3 pcs.;
vinegar essence - 1 tsp. for each liter of container volume.

For brine per liter of water:

3 dec. l. salt (without a slide);
3 dec. l. Sahara.

Before cooking, soak the cucumbers in cold water for several hours. We choose peppers that contrast with the cucumbers.

The preparation procedure is simple:

Place all of the indicated spicy ingredients on the bottom of a glass container.
Place whole cucumbers and chopped peppers.
Pour boiling water into the jars and leave for 20 minutes.
At this time, prepare the brine. As soon as the water with spices boils, carefully pour the liquid from the jars into the sink, immediately fill it with brine and leave for another 20 minutes.
Drain the brine, bring it to a boil, skimming off the foam (if it appears), and pour in one last time.
Add essence and roll up.
Cool upside down under a blanket.

Pickled red-yellow-green “traffic lights” can be consumed after 2 months, when they are well salted.

With onion

For such preservation you will need:

sweet peppers – 1 kg;
onions – 2-3 pcs.;
granulated sugar - 3 tbsp. l.;
tomato juice – 250 g;
vegetable oil – 50 ml;
peppercorns – 2 pcs.;
salt – 1 tbsp. l.;
bay leaf – 2 pcs.

What we do:

Cut the prepared pepper into wide or thin strips, and the onion into half rings.
Mix the remaining ingredients in a metal bowl.
Add vegetables there and cook for 15 minutes.
When hot, place in a glass container and roll up.
Store strictly in a cool place.

With garlic

Pickled yellow and red peppers.

Ingredients:

For the marinade:

800 ml water
100 ml vegetable oil
30 g salt
150 g sugar
100 ml 9% vinegar

Cooking method:

To pickle bell peppers according to this recipe, you need to cut them into slices. For the marinade, mix all ingredients and bring to a boil. Dip the peppers in small portions into the boiling marinade and blanch for 5 minutes. Then transfer with a slotted spoon into prepared jars and pour over the boiling marinade. Roll up the jars, turn them over and wrap them until they cool.

Pepper marinated with garlic.

Ingredients:

2 kg bell peppers of different colors

For the marinade:

1 liter of water
100-120 g sugar
30 g salt
70 ml vegetable oil
100 ml 9% vinegar
10g garlic
Bay leaf
allspice and black peppercorns to taste

Cooking method:

Peel the bell pepper and cut into rings. For the marinade, bring water to a boil, add spices, chopped garlic, butter, salt and sugar. If the pepper is not sweet enough, you can add more sugar. Blanch the peppers in the boiling marinade for 10 minutes, then put them into prepared jars with a slotted spoon. Add vinegar to the marinade, boil and pour in the pepper. Immediately roll up the jars of sweet peppers marinated according to this recipe, turn them over and wrap them until they cool.

Ingredients:

3 kg bell pepper

For the marinade:

1 liter tomato juice
30 g salt
25 g sugar
20 g garlic
5-10 g fresh hot pepper

Cooking method:

For this recipe for pickled peppers, you need to remove the stems and seeds from the fruits, cut them as desired, and place them in sterilized jars. For the marinade, bring tomato juice to a boil/add garlic, crushed hot pepper, salt, sugar, boil for 2 minutes. Pour the boiling marinade over the peppers. Sterilize jars: 1 liter volume - 15 minutes, 2 liter volume - 20 minutes. Then roll up, turn over and let cool.

Ingredients:

2.5 kg red and yellow bell peppers

For the marinade:

1 liter of water
300 g honey
100 ml 9% vinegar
150 ml vegetable oils
30 g salt
allspice and cloves to taste

Cooking method:

Cut the bell pepper into halves, remove the seeds. To marinate peppers for the winter according to this recipe, you need to mix all the ingredients for the marinade and bring to a boil. Blanch the peppers in the prepared marinade in small portions for 3-4 minutes, then transfer to prepared jars. Pour the boiling marinade over the peppers. Cover the jars with lids and sterilize: 0.5 l volume - 10-15 minutes, 1 l - 15-20 minutes. Then roll up, turn over and wrap until cool.

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Look how delicious the pickled bell pepper looks in these photos:

Ingredients:

1.5 kg bell pepper
1.5 kg of dense sweet and sour apples

For the marinade:

2 liters of water
400 g sugar
200 ml 9% vinegar
a pinch of salt

Cooking method:

Remove seeds from peppers and apples and cut into large slices. To prepare the marinade, add sugar, salt and vinegar to boiling water. Place peppers and apples in small portions into the boiling marinade and blanch for 1-2 minutes. Then transfer to sterilized jars and pour boiling marinade over them. Using this recipe for making pickled peppers, the jars should be immediately rolled up, turned over and wrapped until cool.

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Ingredients:

1.2 kg pepper
1 kg firm apples
30 g garlic

For the marinade:

1 liter of water
40 g salt
150 g sugar
25 ml 9% vinegar

Cooking method:

Before pickling peppers, you need to remove the seeds from the fruits and cut them into slices. Cut the garlic into slices. Place the prepared products in sterilized jars. Bring water with sugar and salt to a boil, remove from heat, add vinegar. Pour the marinade into jars, cover with lids and sterilize: 0.5 liter jars - 5-7 minutes, 1 liter - 10 minutes. Then roll up, turn over and wrap until cool.

Ingredients:

800-900 g bell pepper
400 g hot pepper

For the marinade:

900 ml tomato juice
50 g salt
50 g sugar
15 ml 9% vinegar
100 ml vegetable oil

Cooking method:

To use this simple recipe for making pickled peppers, you need to remove the stems and seeds from the fruits, place them on a baking sheet and bake in an oven preheated to 180 °C for 10-15 minutes. Place hot peppers into prepared jars. Bring tomato juice to a boil, add salt, sugar, vegetable oil, cook at low boil for 10-15 minutes. Pour in vinegar and remove from heat. Pour the boiling marinade over the peppers. Immediately roll up the jars, turn them over and wrap them until they cool.

Baked bell peppers in oil marinade

Ingredients:

2 kg multi-colored bell peppers
20 g garlic

For the marinade:

100 g vegetable oils
10 ml lemon juice
10g salt
5 g dried Italian herbs
2-3 g ground black pepper

Cooking method:

Before pickling bell peppers, they need to be washed, dried, greased with vegetable oil, placed on a baking sheet and baked in the oven for 15-20 minutes at 200 °C. Remove the skin and seeds from the baked peppers and save the juice released during baking. Mix oil, lemon juice, salt, herbs, black pepper, add the juice released from the pepper. Place the peppers tightly in jars, pouring marinade over each layer. Sterilize 0.5 liter jars for 15 minutes. Then roll up, turn over and wrap until cool.

Peppers stuffed with eggplants.

Ingredients:

1 kg bell pepper
700 g eggplants
200 g carrots
30 g garlic
70 ml vegetable oil

For the marinade:

1.5 kg tomatoes
30 g salt
30 g sugar
Bay leaf
black and allspice peas
dried dill and basil to taste

Cooking method:

For this recipe for pickled bell peppers, you first need to prepare the filling: peel the eggplants, cut into large slices, sprinkle with salt, mix and leave for 20 minutes. Then rinse, squeeze and finely chop. Grate the carrots on a fine grater and fry in oil until soft. Add eggplants, simmer for 10-15 minutes. Core the bell pepper, blanch in boiling water for 5 minutes, and drain in a colander. Fill the prepared peppers with eggplant filling, place in prepared jars, sprinkle with finely chopped garlic. Grind the tomatoes using a blender. Bring the mixture to a boil, add salt, sugar, spices and herbs, cook for 15 minutes. Pour hot marinade over peppers. Sterilize 0.5 liter jars for 15 minutes, 1 liter jars for 25 minutes. Then roll up and wrap until cool.

Ingredients:

2 kg yellow and red bell peppers

For the marinade:

500 ml water
500 ml apple juice
50 g salt
80-100 g honey
50 ml 9% vinegar
50 ml vegetable oil
2-3 buds of cloves
pinch of cinnamon

Cooking method:

Cut the bell pepper as desired. To marinade pickled bell peppers for the winter according to this recipe, you need to mix all the ingredients (depending on the sweetness of the apple juice, you can increase or decrease the amount of honey), bring to a boil and simmer for 3-4 minutes. Blanch the peppers in the prepared marinade in small portions for 4-5 minutes, then transfer to jars. Pour the boiling marinade over the peppers. Cover the jars with lids and sterilize: 0.5 l volume - 10-15 minutes, 1 l - 15-20 minutes. Then roll up, turn over and wrap until cool.

Ingredients:

1.2 -1.5 kg bell pepper
3 cloves garlic
4 allspice peas

For the marinade:

1.2-1.5 liters of water
50 g salt
50 g sugar
50 ml 9% vinegar

Cooking method:

Carefully cut out the stem with seeds from the pepper. Place the prepared pepper tightly in a 3-liter jar, add garlic and allspice. Pour boiling water over, leave for 15 minutes, then drain the water and use to prepare the marinade. Add salt and sugar to it, bring to a boil, pour in vinegar and remove from heat. Pour hot marinade over peppers. Roll up the jar and wrap it until it cools.

As you can see in the photo, pickled bell peppers prepared according to this recipe can be used for stuffing:

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Ingredients:

1 kg bell pepper
fresh hot pepper and garlic to taste

For the marinade:

1 liter tomato juice
40 g salt
4-5 black peppercorns

Cooking method:

Carefully cut out the stem with seeds from the pepper. Blanch the prepared peppers in boiling water for 3-4 minutes. Let the liquid drain. Place the pepper tightly in a sterilized jar, add chopped hot pepper and garlic. Bring tomato juice to a boil, add peppercorns, salt, boil for 2 minutes. Pour the boiling marinade over the peppers. Roll up a jar of homemade pickled peppers and wrap until cool.

Ingredients:

1 kg bell pepper
1 kg apples
200 g onions
15 ml lemon juice

For the marinade:

1 liter of water
100 g sugar
30 g salt
50 ml 9% vinegar
50 ml vegetable oil
5 allspice peas
4 black peppercorns
pinch of cinnamon

Cooking method:

Wash the bell pepper, carefully cut out the stalk with seeds, blanch in boiling water for 2-3 minutes. Cut apples and onions into small cubes, sprinkle with lemon juice. Fill the peppers with apple filling and place in sterilized jars. For the marinade, bring water with spices, salt, sugar and butter to a boil. Pour in vinegar and remove from heat. Pour hot marinade over peppers. Sterilize 1 liter jars for 15-20 minutes. Then roll up and wrap until cool. There is no need to turn over jars of peppers pickled for the winter according to this simple recipe.

Ingredients:

1 kg bell pepper

For filling:

50-70 g dill
50-70 g parsley
40 g garlic
15 g fresh hot pepper
10 g sugar
20 g salt
50 ml vegetable oil
30 ml 9% vinegar

Cooking method:

To use this recipe for making pickled bell peppers, you need to wash, dry, place on a baking sheet and bake in the oven until soft (it should darken slightly). Place the hot pepper in a bag, tie tightly and leave for 10 minutes. Then carefully peel and remove the core. Save the liquid released during baking. Grind dill, parsley, garlic and hot pepper in a blender, add salt, sugar, vinegar and oil. Place a little of the prepared filling into each pepper. Place the stuffed peppers in 0.5 liter jars, pour in the liquid released during baking. If it is not enough, add boiling water, filling the jars to the top, and sterilize for 15-20 minutes. Then roll up and wrap until cool.

Ingredients:

2 kg bell pepper
horseradish leaves
tarragon

For the brine:

1 liter of water
70 g salt
20 g sugar

Cooking method:

Wash the peppers and blanch in boiling water for 2 minutes. Then place tightly in a container, topping with horseradish leaves and tarragon. To make the brine, bring water with salt and sugar to a boil. Pour cooled brine over the pepper and place pressure on top. Leave at room temperature for 4-7 days. Then store in a cool place.

The following selection contains recipes with photos on how to pickle hot peppers at home:

Pickled hot green pepper.

Ingredients:

700 g hot green pepper

For the marinade:

1 liter of water
50 g sugar
30 g salt
20 ml vegetable oil
20 ml 9% vinegar
1 bay leaf

Cooking method:

For this recipe for pickled hot peppers, the pods need to be washed and the core and seeds should not be removed. For the marinade, mix water, salt, sugar, vegetable oil, add bay leaf, bring to a boil. Place the peppers in the marinade, blanch for 7-10 minutes, then transfer to jars. Bring the marinade to a boil, add vinegar, pour in pepper. Roll up the jars, turn them over and wrap them until they cool.

Spicy hot pepper.

Ingredients:

700-900 g hot pepper
20 g garlic
5-6 peas of allspice
2 bay leaves

For the marinade:

1 liter of water
60 g honey
30 g salt
100 ml 9% vinegar

Cooking method:

Before pickling hot peppers, they must be cleared of stalks and seeds (it is better to work with gloves). Place the pods in jars, add chopped garlic and spices, pour boiling water over them, leave for 10 minutes. Then drain the water. Add honey and salt to it, boil for 2 minutes, pour in vinegar and remove from heat. Pour the boiling marinade over the peppers. Roll up jars of hot peppers marinated according to this recipe, turn them over and wrap until cool.

Ingredients:

500 g hot pepper
20 g garlic

For the marinade:

350 ml water
150 ml 9% vinegar
100 g sugar
50 g salt

Cooking method:

To pickle hot peppers according to this recipe, you need to wash them and cut them into rings. Cut the garlic into slices. For the marinade, add salt, sugar, vinegar, and garlic to boiling water. Add hot peppers to the marinade and bring to a boil. Then transfer to a sterilized jar, pour in the marinade, roll up and wrap until cool.

Ingredients:

1 kg hot pepper
100 g celery greens
15-20 g garlic
4-5 bay leaves

For the brine:

1 liter of water
80 g salt

Cooking method:

To prepare pickled hot peppers for the winter according to this recipe, you need to place washed and dried celery greens at the bottom of the container. Place hot pepper pierced near the stalk, chopped garlic and bay leaf on top. Dissolve salt in boiling water and cool. Pour cooled brine over the pepper and place a slight pressure on top. Leave at room temperature for 5-10 days, stir occasionally. When the pepper turns light, it is ready. Place peppers in sterilized jars. Boil the water remaining from the fermentation and pour in the pepper. Roll up jars of hot peppers marinated for the winter according to this recipe, turn them over and wrap them for 2 hours.

Ingredients:

1 kg red hot pepper

For the marinade:

2 kg tomatoes
70 g sugar
40 g salt
50 ml vegetable oil
20 ml 9% vinegar

Cooking method:

If you want to pickle hot peppers for the winter using this recipe, you need to wash the pods and leave the core with the seeds. Grind the tomatoes using a blender or rub through a sieve. Bring the mixture to a boil, add salt, sugar, vegetable oil, boil for 15 minutes. Place the peppers in the marinade and cook over low heat for 15-20 minutes, then use a fork to scoop the peppers into jars. Bring the marinade to a boil, pour vinegar into it and remove from heat. Pour hot marinade over peppers. Roll up the jars, turn them over and wrap them until they cool.

Ingredients:

3 kg green hot pepper
50-70 g garlic
70-100 g dill

For the brine:

1.5 liters of water
90 g salt

Cooking method:

Prick the hot pepper, place it in a fermentation container, sprinkle with chopped garlic and herbs. Fill with cold brine and set pressure. Leave at room temperature for 5-10 days. Then drain the brine, pour fresh brine over the pepper and store in a cool place.

Look at the selection of photos for recipes for hot pickled peppers:

For a liter jar: large fleshy sweet pepper, 1 teaspoon of sugar, 1/3 teaspoon of citric acid, 1 clove bud, 1-2 allspice peas, several black peppercorns, celery leaf and stalks.

3: Sweet pepper in spicy marinade

For a half-liter jar: 550 g of sweet pepper, 1 piece of broken cinnamon, 2-3 cloves, 2-3 black peppercorns, 3-4 allspice peas, 1/2 bay leaf, vegetable oil as needed

4: Pickled peppers stuffed with cabbage

30 pcs. sweet pepper, 2 heads of white cabbage, 3 pcs. carrots, 1 head of garlic, cumin seeds For filling: 2 liters of water, 250 ml of 9% vinegar, 1 glass of sugar, 3 tbsp. l. salt, 3 bay leaves

5: Sweet pepper in honey-oil marinade

For pouring: for 1 liter of water - 500-700 ml of 9% vinegar, 1 kg of honey, 5-6 tbsp. l. vegetable oil Wash ripe, fleshy sweet peppers, place in boiling water for 3-4 minutes and cool in cold water. Then sn

6: “Appetitka” with sweet or hot pepper

3 kg of sweet round (rotunda, gogoshary) or sweet hot peppers, 5 kg of ripe tomatoes, 250 g of sugar, 200 g of salt, 500 ml of vegetable oil Wash the pepper pods, cut off the “tails”, leave

Bell pepper for the winter

3.5 kg of sweet pepper, 1 glass of sugar, 1 glass of apple cider vinegar, 1 glass of olive oil (can be replaced with sunflower oil), 1 tablespoon of salt.

Cut the pepper into strips, place in a bowl, add sugar, salt, vinegar and oil. Shake lightly with your hands and place in clean, treated jars. Sterilize from the moment of boiling for 15 minutes, twist.
Makes 7 cans of 700g each. Delicious!

Peppers stuffed with vegetables

1 kg of peppers, 700 g of tomatoes, 250 g of onions, 300 g of carrots, 30 g of parsley root, 10 g of parsley, 1 glass of vegetable oil, 20 g of salt, 1-2 tbsp. vinegar, 5 peas of allspice.

Wash the pepper, remove the seeds and stems. Cut the onion into rings and fry in oil until golden brown. Peel the carrots and parsley root, cut into strips and simmer in oil until half cooked.

Rub the tomatoes (removing the skin) through a sieve, bring the mixture to a boil, then cook for 15 minutes, add salt, sugar, vinegar, pepper and cook for another 10 minutes. Finely chop the greens. Mix the vegetables prepared for minced meat, add salt and fill the peppers with them.

Place in sterile liter jars. Fill the jars with hot tomato mixture with seasonings and sterilize in boiling water (liter jars - 60 minutes).

Canned bell peppers

A glass of water, a glass of sugar, a glass of vinegar, a tablespoon of salt, a tablespoon of honey, garlic, allspice.

Preparation: Mix everything and boil. Next, pepper is chopped into the boiling mass. Add a few cloves of garlic and allspice. Boil while stirring for about 20 minutes. Then pour into sterile jars and close.

Second way: For 1 jar: 1 - 2 heads of garlic, 1 teaspoon of sugar, 1/3 teaspoon of citric acid.

Peel the washed fleshy pepper from the stalk, remove the membranes, grains, rinse, chop into rings, place in liter jars, sprinkle with peeled garlic cloves, pour in hot brine at the rate of 1 tablespoon of salt per 1 liter of water so that 1 - 2 can be poured on top tablespoons of vegetable oil, close with a sterile lid, roll up, place in a pan with hot water, sterilize for 7 - 10 minutes, remove, turn the jars upside down, let cool.

10.

Pickled bell pepper
Wash the pepper and dry it. The tails can be cut off and the seeds removed, or you can leave them - whole peppers will be more beautiful when cooked. Whole peppers must be pierced in several places. Boil the peppers in hot brine for 10-15 minutes until the fruits become soft and change color. Remove with a slotted spoon and immediately place tightly in prepared jars. Pour boiling brine and seal hot.

Water - 1 l, vinegar - 200 g, vegetable oil - 200 g, sugar - 1 tablespoon, salt - 2 tablespoons, celery, garlic. Instead of water and vinegar, you can use the same amount of tomato juice

11.

Peppers with apples in marinade

For filling:
– water – 1 l
- sugar - 2 tbsp.
- salt - 1 tbsp.
— 6% vinegar — 300 g
- ground cinnamon - 1 tsp.

Select yellow or red peppers and uncolored varieties of apples. The peppers are washed, peeled, cut into halves, blanched in boiling water for 2-3 minutes and cooled. The apples are cut into 4 slices, removing the seed capsule, blanched for 1-2 minutes and cooled. Place peppers and apples in jars, alternating in layers, then fill them with marinade and sterilize the jars at 90C: half-liter jars - 20 minutes; liter 25 minutes.

12.

Bell pepper with garlic

Bell pepper – 2100 g
horseradish (leaves) – 6-9 g
dill - 10-12 g
parsley (greens) - 6-9 g
red capsicum - 2-3 pcs.
bay leaf - 3-6 pcs.
garlic - 5-6 cloves
sugar - 30 g
salt - 30 g
vinegar - 120-140 g
water - 1300-1500 g

Select large, fleshy whole pods. After cutting out the stalks with seeds, rinse the peppers in running water, blanch for 2-3 minutes in boiling water, rinse with cold water and place tightly together with the spices in jars. Pour hot marinade filling, cover with lids and pasteurize at 90°C jars with a capacity of 0.5 l - 20 minutes, 1 l - 25 minutes, Zl - 35 minutes. Seal and place on lids.

13.

Hungarian salted pepper with cauliflower

Sweet pepper – 1 kg
parsley and celery roots - 150 g each
cauliflower – 150 g
garlic - 3-4 cloves
for filling:
water - 1 l
table vinegar - 0.8-1 l
salt, sugar - 1-2 tbsp each
bay leaf - 1-2 pcs

Wash the pepper, remove seeds and cut it lengthwise into pieces. Chop the cabbage and roots too. Place the prepared vegetables in a large bowl, alternating them, with the garlic lying on the bottom and on top. Sprinkle everything with salt and black pepper, compact so that the vegetables release their juice, pour in the hot marinade and leave for 12-15 hours. Drain the filling, boil twice, pouring and draining the marinade. Sterilize for the last time for 15-20 minutes.

14.

Bell peppers and tomatoes in sweet and sour marinade

For a 1-liter jar: 5-6 pcs. tomatoes, 1 tbsp. spoon of sugar, 8-10 pods of red bell pepper, 1 tbsp. spoon of salt, ½ cup of vinegar, ¾ cup of water, 2 cloves of garlic, 6-7 pods of sweet red pepper, 2 sprigs of dill, 6 grains of peppercorns.

Select red bell peppers, rinse well, cut into 4 parts, remove core and seeds. Wash the tomatoes well and cut into 4 parts. Rinse liter jars, boil, remove from water, place on a board. Place 2 sprigs of fresh dill, half a leaf of horseradish, 2 leaves of celery, 2 leaves of parsley, a clove of garlic, a pod of pepper in the bottom of the jar, place prepared bell peppers and red tomatoes tightly on the spices, then the same amount of spices, pepper again on the spices and tomatoes.

Pour the sweet and sour marinade over the vegetables and spices, which can be prepared as follows: pour 600 g of water into an enamel pan, add one glass of vinegar, 2 tablespoons of salt and 2 tablespoons of sugar, half a leaf of horseradish, a sprig of dill, half a leaf of celery, a clove of garlic and half a pod of red pepper. Boil everything for 10 minutes. Then strain the marinade through cheesecloth, pour it over the vegetables, cover with a lid, place in a saucepan and boil again for 15 minutes. After this, remove the jars from the water, roll up the metal lid by hand, and fill the wooden stopper with resin.

15.

Pepper with dill, garlic and parsley

1.3 kg. sweet pepper (bell pepper)
dill, parsley, garlic to taste;

Brine:
1.5 liters of water,
1 glass of vinegar,
1 cup of sugar,
2 tbsp. level spoons of salt,
5-7 tbsp. spoons of sunflower oil.

Boil the brine, add the peppers, cut into slices (4 - 6 from one pepper), cook for 7-8 minutes, put into jars (pre-rinse the jars, pour over boiling water and dry, sterilize the lids) and close.

Pickled bell peppers are loved by many families for their beneficial properties, pleasant aroma and great taste. Not everyone knows, but canned vegetables contain more vitamin C than the notorious citrus fruits, currants, and sauerkraut. Pickling allows you to preserve all the minerals and enjoy delicious bell peppers all year round. In most cases, the fruits are filled with brine based on vinegar, citric acid, and vegetable oil.

Features of pickling bell peppers

Vinegar is considered the main preservative; the preservation of pepper depends on it. Traditional filling is prepared on the basis of granulated sugar, table salt, vinegar (apple, table).
Salt and granulated sugar are added to give a rich taste; they emphasize sweetness or bitterness (depending on the variety). Bulk products also act as a preservative.
The marinade is prepared from water. The liquid must be softened in advance. For these purposes, it is passed through a filter, boiled or frozen and thawed. Water should not have a musty smell or taste.
If the water contains a lot of iron, the bell pepper may eventually lose its rich hue. The taste will also be slightly distorted, but the product will not lose its properties.
You cannot pickle bell peppers in water that contains a lot of salts. This liquid is too hard; it must be softened using the above methods.
Rock salt works well for making snacks, but it takes too long to dissolve in water. If possible, pre-grind the composition or use a ready-made one (just not iodized).
To make the marinade, you need to heat the water, then pour granulated sugar and salt into it according to the recipe. After the crystals have completely dissolved, the pouring must be boiled for a quarter of an hour.
Choose the “right” pan for cooking the marinade. Containers with oxidizing coating are not suitable. Give preference to enamel dishes with a thick bottom.
Bell peppers with thick walls are most suitable for pickling. You should not choose fruits whose peel is too hard and thin.
If desired, you can preserve fruits with other vegetables. Tomatoes, cucumbers, and garlic go well with pepper. Add herbs and seasonings as desired.

Pickled bell peppers: a classic of the genre

garlic - 6 cloves
sweet bell pepper - 1.7 kg.
table or apple vinegar (concentration 6%) - 230 ml.
peppercorns - 12 pcs.
granulated sugar - 145 gr.
laurel - 5 pcs.
purified water - 340 gr.
sunflower oil - 260 ml.

Peppers of one or more varieties can be marinated. For beauty, choose vegetables of different colors and sizes. Prepare the pepper; to do this, you need to wash it, cut out the core and chop it into strips lengthwise.
Choose the length and width of the slices based on your personal preferences. It is important that the pepper fits comfortably on a fork and fits into your mouth. The filling is prepared with salt, laurel, butter, sugar, peppercorns, vinegar, and garlic.
Place the listed components in an enamel pan, add water, stir. Bring to the first bubbles, place the chopped pepper in a container, cook at maximum power for 5 minutes.
During blanching, the pepper will wilt a little and become compact. Steam the container for twisting or sterilize it in another way. Boil the lids.
After the specified period, place the pepper slices in jars, add the filling remaining in the pan. Move the garlic cloves, bay leaves, and peppercorns here.
Prepare a water bath. To do this, take a pan with a wide diagonal and line the bottom with a towel. Place the jars and cover them, leaving gaps. Fill with hot water up to the hangers.
Simmer at medium power for about a quarter of an hour, then tighten with a special wrench. Turn the containers over, wrap them in a sweatshirt, wait for them to cool (4-6 hours).

carrots - 2 pcs.
sweet bell pepper - 650 gr.
red pepper (bitter) - 350 gr.
sunflower oil - in fact
garlic - 1 head
purified water - 550 ml.
salt - 120 gr.
granulated sugar - 330 gr.
vinegar solution (concentration 9%) - 525 ml.

Bell peppers can be of any color. If we talk about red beans, whole fruits without damage are suitable. To make the composition appetizing, lay out the components, alternating.
Peel the hot peppers and cut off the edge at the stem with a knife. Pour oil into a frying pan and fry the fruits on all sides. Cool the pepper and mix with salt.
Prepare sweet vegetables. They need to be washed, cored and chopped into strips. Rinse the carrots and pass them through the middle area of the grater. Squeeze the garlic through a press.
Take screw-on containers and boil the lids. Place the hot fruits first, then the bell peppers. Toss the ingredients with a mixture of garlic and carrots.
Start cooking the marinade. Pour water into the pan, add vinegar, salt and granulated sugar. Bring the liquid until bubbles appear, then simmer for another 15 minutes.
Pour the marinade into jars with pepper, roll up the lids. Turn the container over and leave in this position for 6-8 hours. After 3 days of infusion in the cold, the pepper can be tasted.

Pickled peppers with herbs

garlic - 15 cloves
bell pepper - 1.3 kg.
cilantro - 30 gr.
parsley - 40 gr.
marjoram - 30 gr.
dill - 45 gr.
vegetable oil - 140 ml.
drinking water - 1.1 l.
vinegar solution - 30 ml.
salt - 40 gr.

Prepare the bell peppers for further steps. To do this, it must be washed, cleared of seeds and stalks. Now chop the fruit into thin strips and place in a frying pan.
Pour in the oil, fry for 5 minutes, stirring constantly. Turn off the burner when the peppers have a crust on them. Wash the greens, dry them on a towel, and chop them finely.
Send the containers for sterilization, do the same with the lids. Start laying out the pepper slices in the jar. Alternate with chopped greens.
Prepare the marinade. To do this, pour water into a saucepan, add salt and pour in a solution of 9% vinegar. Cook for about 10 minutes, then immediately transfer the filling to the jars.
Take a wide-bottomed pan and line it with a cotton towel. Place the containers inside, fill them with boiling water up to the hangers, and cover the neck with a lid.
If you roll peppers into 0.5 liter jars, sterilization is carried out within 10 minutes. For liter containers the duration increases to a quarter of an hour.
When the allotted time comes to an end, remove the container with oven mitts. Tighten using a preservation wrench. Turn over and keep in this position for 8 hours.

table vinegar - 245 ml.
pepper - 4.75 kg.
garlic - 3 heads
onions (purple, yellow) - 130-160 gr.
granulated sugar - 260 gr.
hot chilli pepper - 2 pcs.
salt - 25-35 gr.
sunflower oil - 500 gr.

Peel the garlic heads and chop each clove into slices. Take the capsicum, remove the seeds, cut into rings. You can use dry pepper; it needs to be crushed into flakes.
Remove the skins from the bulbs. If the fruits are large, chop them into half rings. Chop small specimens into circles. Start preparing the filling.
Mix vegetable oil with vinegar, salt and granulated sugar. Pour the mixture into a saucepan and bring to the first bubbles. Pour the boiling marinade over the capsicums with garlic and onions, leave for 10 minutes.
Now move the entire mixture into a saucepan, add the peeled and prepared bell pepper. Cover with a lid and cook for half an hour. During this time, you need to sterilize the lids and containers.
When the deadline comes to an end, pack the two types of peppers and the remaining ingredients into containers. Roll up the lids and turn the neck to the floor. Leave until cool.

Bell pepper in apple cider vinegar

sweet pepper - 1.8 kg.
olive oil (sunflower oil is also suitable) - 80 ml.
drinking water - 650 ml.
apple cider vinegar with a concentration of 6% - 550 ml.
ketchup for barbecue - 110 gr.
crushed salt - 35 gr.

Rinse the bell pepper and dry it with napkins. Cut out the tail and seeds. Place whole fruits on a baking sheet and bake in the oven at 150 degrees. Prepare a liter container and place the baked fruits inside.
Start cooking the marinade. Take a pan with enamel, add water to it, pour in oil. Stir the mixture for 3 minutes, then add kebab ketchup and salt here. Simmer the mixture for 8 minutes, the time is measured from the moment of boiling.
When it starts gurgling, pour in the apple cider vinegar in a thin stream and stir for another 5 minutes. Turn off the heat, fill the pepper with the filling. Place the lids on top and begin sterilization.
Build a water bath. To do this, line the bottom of a wide pan with a towel. Place the jars inside and add hot water until it reaches the hangers.
Set the stove to medium and simmer for a quarter of an hour. During this time, the pickled peppers will be ready. All you have to do is seal the container and let it cool.

horseradish root - 65 gr.
pepper - 4.5 kg.
dill (greens) - 40 gr.
garlic - 3 heads
tomato juice - 1.2 l.
salt - 50 gr.

Prepare sweet bell peppers for preservation. Rinse the fruits under the tap and dry. Cut out the center and remove the tail. Cut the fruit into strips, then plunge into boiling water for 4 minutes.
When time has passed, remove the vegetables with a slotted spoon and place in ice water. Prepare horseradish root (washing, drying, peeling). Grate the root vegetable on a fine grater or cut into half rings.
Remove the husks from the garlic and chop into cloves. Wash the dill, remove the stems and chop the leaves very finely. Prepare jars, place horseradish and dill on the bottom.
Place pepper slices inside and layer with seasoning. Fill the jars, retreating 0.5 cm from the neck. Start preparing the filling.
Pour tomato juice into an enamel pan, add salt, chopped garlic and sugar on the tip of a knife. Bring the mixture to a boil, turn the burner down to medium. Cook the filling for another 10 minutes.
After the specified time has passed, add the marinade to the containers with pepper. Place the lids on top to leave a small gap. Build a water bath and place the jars inside.
Sterilizing a half-liter container takes half an hour, a liter container takes 45 minutes, and a two-liter container takes 55 minutes or more. After the specified period has passed, the jars must be removed, sealed and turned over to cool.

Bell peppers for future stuffing

granulated sugar - 20 gr.
vinegar with a concentration of 9% - 60 ml.
fine salt (not iodized!) - 35 gr.
filtered water - 1.65 l.
bell pepper - 1.7 gr.
celery - 15 gr.
peppercorns - 8 pcs.
laurel - 5 l.
salt - 20 gr.

Rinse the pepper, remove seeds and tails. Take a heat-resistant cooking vessel, pour in water, add salt. Wait for the composition to boil, then do not turn off the heat.
Start putting 3-5 peppers into the bowl and let them sit for about 4 minutes. During this period they will be blanched. Sterilize containers. Start removing the peppers one at a time. Pour the liquid out of the fruit, then put it in a jar.
Now make the marinade. To do this, pour water, granulated sugar, salt, allspice, celery into a saucepan. Place the container on the stove and boil for 5 minutes.
Pour vinegar into containers with bell peppers. Then add the prepared marinade. Seal the container and turn it upside down. Wrap it in an old sweatshirt and wait until it cools down.

table vinegar - 240 ml.
granulated sugar - 120 gr.
bell pepper - 3.5 gr.
honey - 130 gr.
drinking water - 1.3 l.
laurel - 5 pcs.
crushed salt - 65 gr.
sunflower oil - 245 gr.
peppercorns - 5 gr.

First rinse the pepper, then remove the seeds from the core and cut off the tail. Chop the fruits into tongues or cubes, as you wish. The main thing is that the vegetable is convenient to eat.
Pour water into the enamel pan. Add granulated sugar, peppercorns, honey, salt, bay leaf and sunflower oil. Wait for the first bubbles and immediately pour in the vinegar solution.
Cook the marinade for 3 minutes. When this time has passed, reduce the burner to medium. Dip the peppers into the liquid, wait until they boil, then simmer the vegetables for another 10 minutes.
When the composition changes shade, the twist is ready. Place the peppers in clean containers and seal with a special key. Leave upside down for about 8 hours.

If you plan to eat bell peppers as a snack, choose the option of preserving them in oil, tomato juice, or apple cider vinegar. For those who want to stuff vegetables in the future, a method marked “for future stuffing” is suitable. Recipes are selected according to taste preferences. Supplement the composition with spices and your favorite types of herbs.