How to cook Bulgarian pepper with honey. Pickled peppers with honey

Peppers are not pickled for the winter as often as cucumbers and tomatoes, but they deserve to be on the shelves of your pantry no less than other vegetables. Bright, juicy, fragrant, it can become a decoration holiday table. Especially tasty and fragrant is pepper in honey filling. Housewives, who at least once closed this vegetable in a marinade with honey, make such preparations for the winter every year, often even preferring them to traditional canned tomatoes and cucumbers.

Cooking features

The composition and technology for preparing pepper appetizers in honey filling may vary, but general principles remain unchanged, and knowing them, even an inexperienced cook will cope with the task.

• You can marinate in honey both sweet and bitter peppers. Hot peppers are often covered whole, sweet - chopped large pieces. If the fruits of sweet pepper are small, they can also be closed entirely.
• If you are marinating whole peppers, pierce them in several places with a toothpick or fork. Some housewives prefer to cut the fruit near the stem and tip. This is done so that the vegetables can be better saturated with the marinade. If you are canning fruits that have had their stalk cut off and the seeds cleaned out, there is no need to pierce them.
• Fleshy fruits are chosen for conservation, especially if they are planned to be cut into pieces. Peppers with thin flesh will become even thinner during cooking, and you are unlikely to enjoy eating them.
• Honey for the preparation of the filling is chosen natural, of high quality, otherwise it will not only not be able to give the appetizer a charming aroma, but also will not ensure its safety. Preference is given to fresh liquid honey. Candied can also be used, but before that it will have to be melted in a steam bath or in a microwave.
• Peppers in honey filling can be made with or without sterilization. In the first case, the appetizer should be closed in small jars of the same size. If the recipe involves boiling peppers in the marinade itself, sterilization of the appetizer is not required, but you should still not use large jars: after opening the jar, the appetizer quickly deteriorates.
• If the jars will not be sterilized along with the snack, they must be washed and sterilized.
• Peppers in honey filling are covered with plastic lids only if they are stored in the refrigerator. If the snack will stand indoors, only metal lids can be used to ensure tightness. Regardless of the type of lids used, they must be boiled for 5–10 minutes before use.

Usually such canned goods keep well at room temperature, but sometimes they require storage in a refrigerator or a cold cellar.

Whole pepper marinated in honey sauce

Composition (per 3 l):

• Bell pepper- 2.5 kg;
• water - 1 l;
• salt - 40 g;
• sugar - 100 g;
• honey - 60 ml;
• table vinegar(9 percent) - 0.2 liters.

Cooking method:

• Wash the peppers, blot with a napkin. Cut out the stalks, removing them along with the seeds.
• Boil water, add sugar and salt to it. Boil 5 minutes after boiling.
• Place the peppers in the brine and simmer until they are soft enough to fit in jars, but still firm enough to hold their shape.
• Mix vinegar with honey. Add to marinade and stir. Wait for the filling to boil again.
• Catch the peppers and place them tightly in pre-washed and sterilized jars.
• Pour the honey marinade over the peppers.
• Roll up the jars, put the bottoms up, cover with a blanket. Let the canned food cool in a steam bath, then they will be more resistant to adverse storage conditions.

Video recipe for the occasion:

Cooled cans of snacks can be put away in the pantry or in any other place where you are used to storing supplies for the winter. Whole peppers marinated in honey filling can be used as an independent snack or as a basis for preparing the main dish - stuffed peppers.

Peppers in honey-oil filling with garlic

Composition (per 4 l):

• sweet pepper - 6 kg;
• water - 2 l;
• salt - 50 g;
• sugar - 0.2 kg;
• honey - 40 ml;
• refined vegetable oil- 0.3 l;
• garlic - 20 cloves;
• bitter peppercorns - 20 pcs.;
• allspice peas - 12 pcs.;
• bay leaf - 4 pcs.

Cooking method:

• Pepper, peeled from seeds, cut into 4 pieces lengthwise, then across in half.
• Free the garlic cloves from the shell, cut off the tips.
• Wash the spices, let them dry.
• Pour water into the pan, add salt, sugar, oil, melted honey and vinegar to it.
• Bring the mixture to a boil, put pepper in it. Boil it for 10 minutes over low heat after boiling the marinade again.
• Wash with soda, sterilize the jars. Boil suitable lids.
• Divide the spices into jars. Arrange the peppers over them, filling the jars approximately shoulder-length.
• Pour the honey marinade over the peppers.
• Seal jars tightly. Turn over, wrap.

After a day, pepper jars can be rearranged in the room where you plan to store them until winter.

Hot peppers in honey sauce

Composition (per 1 liter):

• hot capsicum - 0.3–0.35 kg;
• water - how much will go into the jar;
• Apple vinegar(6 percent) - 0.25 l;
• salt - 20 g;
• honey - 40-50 ml;
• spices (cloves, cinnamon, allspice) - to taste.

Cooking method:

• Wash the peppers, let them dry, pierce in several places with a toothpick.
• Put clean spices at the bottom of a sterilized jar.
• Place the hot pepper pods in the jar as tightly as possible.
• Boil water, pour over peppers. Let them soak in boiling water for 20 minutes.
• Drain the water.
• Rub honey with salt, add vinegar to them, stir.
• Pour the prepared mixture over the peppers. If there is room left in the jar, add boiling water.
• Close the jar with the prepared lid. Remove to cold.

Store cooked food this recipe an appetizer is recommended in a refrigerator or a cold cellar, but some housewives dare to keep it just in a cool room and claim that it does not deteriorate for a long time.

Pepper in honey filling - gourmet snack, which can be closed for the winter according to several recipes. Preparing these preserves is not a difficult task, and if done correctly, they will not go bad all winter.

Honey is a natural preservative that preserves home-made preparations for a long time, prevents the development of microbes, and gives peppers a pleasant sweetness and wonderful aroma. In our article you will find tips for choosing and preparing products, as well as simple and proven recipes for making canned paprika.

To make homemade preparations for the winter tasty and delight all winter, use the following guidelines:

1. Use only natural bee honey. Suitable for both liquid and candied. In any case, during the preparation of the marinade, the product will dissolve completely.
2. Choose ripe peppers that are free of rot or other damage. Before cutting, wash the vegetables in warm water, remove the tails and the seed box. Cut large fruits into halves and quarters. Canned hot peppers whole, previously pricked with a fork or toothpick. This will protect the skin from cracking and preserve the presentable appearance of the peppercorns.
3. Dried herbs and spices are added directly to the marinade. Put fresh herbs (basil, dill, parsley, cilantro, celery) on the bottom of the jar.
4. If the recipe contains carrots, grate it on a coarse grater or cut it with a curly knife.

Marinated hot peppers for the winter with honey

Marinating in a spicy sweetish marinade is one of better ways hot pepper blanks. The fruits are covered whole or finely cut into rings.

Prepare the following set of products:

• hot pepper (any color) - 1 kg;
• water - 1 l;
• vinegar 9% - 100 ml;
• natural honey - 200 ml;
• salt - 50 g;
• mustard seeds - 2 tsp;
• head of garlic - 1 pc.;
• bay leaf - 4 pcs.;
• - 6-8 pieces;
• black peppercorns - 8-10 pcs.

Cooking:

1. Pour spices into clean jars, add peeled garlic.
2. Wash the peppers and prick with a toothpick in several places so that the skin does not crack. Put in a container.
3. Fill jars with boiling water and cover with lids. Leave to infuse for 15 minutes, then drain the water.
4. Put the pan on the stove, pour in clean cold water, add salt, mustard, honey and vinegar. Bring to a boil, stirring constantly. Boil no more than two minutes.
5. Fill the contents of the jars with marinade, roll up and turn over. Cover with a blanket.

Reference. The twist is stored in a pantry or in a cool place. An open jar can be kept in the refrigerator for a long time.

There is another recipe hot pepper on the hastily. Banks are poured with pre-prepared marinade, covered with lids and put in a saucepan for water bath for additional sterilization. For liter cans 15 minutes is enough.

Popular Recipes

Especially popular with housewives are recipes for harvesting peppers, which do not require a lot of time and labor-intensive processing of products. The peculiarity of honey marinade is that it has a self-sufficient taste and preserves vegetables for a long time.

The twists do not need additional sterilization. Shelf life at room temperature is 12 months.

Peppers in honey marinade

Try this recipe for sweet peppers in honey sauce. Spicy and dried herbs set off the taste of the main component.

Ingredients:

• - 5 kg;
• garlic - 4 heads;
• chili pepper - 1 pc.;
• bay leaf, dried herbs of your choice;
• water - 4 l;
• salt - 80 g;
• honey - 80 g;
• sugar - 500 g;
• vinegar 6% - 0.5 l;
• vegetable oil - 200 ml.

Cooking:

1. Wash, peel and cut the pepper into quarters.
2. Cut the garlic in half crosswise.
3. Prepare a marinade based on water, oil, honey and spices. Pour in the vinegar 10 minutes after boiling.
4. Put the chopped vegetables in the marinade, cook for three minutes, add the garlic.
5. Place hot ingredients in sterilized jars and seal.

With basil and honey

This recipe will appeal to those who are crazy about the taste and smell of fresh basil. You can use greens with purple and green leaves.

Ingredients:

• sweet pepper - 6 kg;
• vinegar 9% - 100 ml;
• water - 1 l;
• sunflower oil- 250 ml;
• fresh basil to taste
• allspice peas, bay leaf, garlic;
• liquid natural honey - 125 ml;
• sugar - 200 g.

Cooking:

1. Wash peppercorns, remove stems and seeds, cut into quarters.
2. Prepare a marinade from water, honey, sugar, spices, vinegar. Pour in the oil at the end of cooking, 10 minutes after boiling.
3. Transfer the pepper to the boiling liquid. Blanch 5-7 minutes.
4. Put the garlic, basil in a glass container and pour the hot mixture. Close with screw caps.

With herbs, carrots and garlic

Roasted carrots with garlic make the taste of the workpiece more intense. Adjust the amount of garlic at your discretion, this does not affect the safety of the snack.

Ingredients:

• - 5 kg;
• greens (parsley, dill umbrellas, horseradish leaves, cilantro, parsley) - 300 g;
• heads of garlic - 2-3 pcs.;
• carrots - 1 kg;
• refined sunflower oil (for frying carrots);
• honey - 200 g;
• water - 1 l;
• salt - 1 tbsp. l.

Cooking:

1. Wash the peppers, peel, cut into slices.
2. Peel the carrots and grate. Finely chop the garlic. Fry everything in oil.
3. Put the peppers and roast in a saucepan. Pour in water, add salt. Heat the mass over low heat.
4. Add honey, bring to a boil, stirring occasionally. Cook 20 minutes.
5. At the end of cooking, throw in the greens, sweat for two minutes.
6. Fill the container with hot mixture and close the lids.

A simple recipe for pickled hot peppers for the winter

This is the easiest and most inexpensive recipe for harvesting hot capsicum with a minimum set of products.

Ingredients:

• hot pepper of different colors - 3 kg;
• water - 1 l;
• honey - 2 tbsp. l.;
• vinegar 9% - 200 ml.

Cooking:

1. Wash the peppers in warm water, pat dry. Prick with a toothpick, leave the tails.
2. Place vegetables in glass containers.
3. Boil the marinade from water, honey and vinegar. Cook for 5-7 minutes and immediately fill the contents of the jars with it. Close the lids and turn upside down.

Reference. Adjust the amount of honey depending on how sweet you want the marinade to be.

In oil marinade with honey

Use refined oil (sunflower or corn) for cooking if you want a neutral taste. The marinade can be prepared olive oil second pressing (pomace olive oil), which is suitable for frying.

Ingredients:

• bell pepper- 5 kg;
• refined oil - 500 ml;
• honey - 4 tbsp. l.;
• salt - 40 g;
• sugar - 40 g;
• water - 500 ml;
• bay leaf, black peppercorns, cloves;
• vinegar 9% - 100 ml.

Cooking:

1. Wash the peppers, peel and cut into halves.
2. Put the pot on a slow fire. Pour in water, add honey, butter, salt, sugar and spices, boil.
3. Put the pepper into the liquid. Cook 15 minutes.
4. Arrange vegetables in jars, pour boiling marinade. Seal with lids.

With honey and garlic

Paprika prepared according to this recipe has a rich sweet and sour taste and spicy aroma.

Ingredients:

• pepper - 1 kg;
• water - 200 ml;
• oil - 80 ml;
• vinegar 9% - 80 ml;
• sugar - 1 tbsp. l.;
• honey - 1 tbsp. l.;
• salt - 1 tsp;
• - 4-5 cloves;
• bay leaf - 3 pcs.;
• black and allspice - 5 pcs.

Cooking:

1. Wash the pepper, remove the stalk and core. Cut into four pieces.
2. Prepare marinade with spices and honey. Squeeze the garlic into it with a press.
3. Put the vegetables in the boiling liquid and blanch for 10 minutes.
4. Arrange hot peppers in jars, fill with liquid and close with threaded lids.

Reference. The marinade may be cloudy due to garlic, but this does not affect the taste at all.

Take on board tips for harvesting canned sweet and hot peppers:

1. Choose fleshy fruits with thick walls. They are much tastier than thin-walled ones and do not boil soft during blanching.
2. Use multi-colored paprika to make the appetizer look colorful.
3. For marinade, buy flower or linden honey. It has a pronounced aroma. Heat the candied product in a water bath.
4. Vinegar is desirable to add after the water boils.
5. To keep the twists longer, be sure to sterilize the jars before laying the products.
6. It is most convenient to close snacks in small glass containers. Use jars of 0.5-0.7 liters.
7. After clogging the lids of the container, turn it upside down, wrap it with a blanket and leave to cool completely. Then transfer to the pantry, cellar or balcony.
8. Use fresh or dried herbs to prepare snacks: basil, cilantro, parsley, dill umbrellas, bay leaf. Paprika is ideally combined with garlic, allspice and black pepper, cloves, coriander, mustard grains.

Conclusion

Pickled sweet or hot peppers honey marinade good as independent snack or a spicy addition to meat, fish, vegetable dishes and cereals. Honey acts as a preservative and extends the shelf life of products even without additional sterilization.

Sweet bell pepper is simply a miracle of nature - bright, sunny and very fragrant. I fell in love with these fleshy multi-colored fruits at the very moment when I rolled bell peppers with honey for the winter.

Any vegetable soup, stew, salad, roast with bell peppers are always more aromatic and tastier. In general, such delicious vegetable for the winter you must certainly prepare, and in such quantity that it is enough until next summer.

Pepper with honey for the winter

Bulgarian pepper marinated with honey comes out especially tasty - very tender, sweet, fragrant, in a word - honey. And no wonder, because it is prepared with the addition of real fragrant honey. The preparation itself is simple, jars of pepper are perfectly stored all year round at room temperature, so don't be afraid to marinate your peppers in honey sauce.

Step-by-step photo recipe for pickled peppers without sterilization

You can cook bell peppers with honey for the winter both in a slow cooker and traditional way on the stove.

Ingredients:

• Bulgarian pepper - 3 kg,
• Garlic - 2 heads,
• Allspice peas 6-8 pcs.,

Cooking process:

First of all, we prepare the marinade. Pour a liter of water into a saucepan or multicooker bowl, add salt, sugar, honey, vinegar, sunflower oil. We clean the garlic, put it here. Do not forget about allspice - an excellent fragrant spice for blanks. We send the marinade for bell pepper for the winter to the stove, bring to a boil over moderate heat. In the multicooker, we prepare the marinade on the “Baking” or “Soup” program

Wash ripe fleshy peppers, remove the core, cut into slices of any size. The fruits according to this recipe can even be pickled whole, then in winter they can be stuffed with meat or vegetable stuffing.

Dip the chopped peppers into the boiling marinade. Cook for no more than 5-6 minutes, until the color changes.

Put blanched peppers and garlic cloves in pre-sterilized jars. Bring the brine to a boil, pour over the pepper.

Roll up with sterile metal lids. To check if the jars are securely closed, I always turn them upside down and see if liquid is leaking at the junction between the lid and the glass neck. If moisture does not appear, it means that the blanks can be safely removed to the pantry for storage.

Pepper in honey filling for the winter was prepared by Ksenia, recipe and photo of the author.

Pepper with honey for the winter recipe with photo. How to cook pickled bell peppers in honey filling in a slow cooker or in the classic way

Pepper with honey for the winter

Bell pepper is the love of my life. These bright, radiant fruits filled my heart in early childhood. Whenever I cook something (and the season of peppers is open), I add them wherever I’m not too lazy to stew, and soup, and various salads, and even in an omelet and, of course, I roll it up for the winter. And recently I tried to cook pickled bell peppers with honey for the winter. Oh, this is just a culinary boom, yummy, you can swallow your tongue! In the jar, a sweet play of colors is obtained and it is not surprising that it is sweet, because pepper with honey is being prepared. This is a great appetizer, both for every day and for a celebration. It is better to take small fruits, of course, without damage, and for beauty, put colorful vegetables in a jar (red, yellow, green, orange ...). Any novice hostess can make such an appetizer from peppers, since canning without sterilization.

Pickled peppers with honey for the winter

pepper recipe with honey for the winter

Despite the fact that some of the vitamins from pepper disappear during pickling, we still get great pleasure from their taste and aroma. In the cold winter season, pickled peppers with honey are perfect for other dishes!

The recipe is quite simple to prepare, preservation is perfectly stored in the pantry for a whole year. If you like to make blanks in a slow cooker, recommendations will be given for it.

Ingredients:

• sweet bell pepper (optional in different colors) - 3 kg;
• garlic - 2 heads;
• allspice peas 6-8 pcs.;

Cooking process:

Initially, we prepare the marinade. Fill a multicooker bowl or a small deep saucepan with water, add everything necessary ingredients for marinade (salt, sugar, honey, vinegar and sunflower oil).

We put the peeled garlic here too.

And there is also allspice, without it there is no way - this is a magical fragrant spice for all preparations.

Put on the stove and bring to a boil. And in the slow cooker, turn on the "Baking" or "Soup" mode.

We clean the ripened fruits of pepper from the core and cut into slices of different shapes.

We boil our peppers in a boiled marinade for no more than 5-6 minutes, until the color changes.

Banks are sterilized in advance.

Put the processed peppers and garlic in jars.

Bring the honey brine to a boil and pour over the peppers in jars.

We close the jars with metal lids, turn them over and see if they let the liquid through. If everything is sealed, then we put our jars in the pantry.

Pepper with honey for the winter Bulgarian pepper is the love of my life. These bright, radiant fruits filled my heart in early childhood. Whenever I cook anything (and it's pepper season), I

Pickled honey bell pepper - recipes for winter preparations

In the cold season, one is drawn to eat something spicy, sweet and sour and fragrant. Which vegetable snack can be tastier than sweet bell pepper with honey for the winter? Read our recipes and make preparations with pleasure!

"Bulgarian Peppers with Honey Sauce"

Ingredients:

• about 3 kg of bell pepper (take red, it looks best when cooked);
• chopped parsley and garlic to taste (but not less than one head, since it is placed in each container for harvesting).

For marinade (1 liter)

• 3 tablespoons of solid honey;
• 40 grams of coarse salt;
• 40 gr of granulated sugar;
• 150 grams of vegetable oil;
• vinegar essence 10 grams.

Cooking

1. We prepare the marinade from the indicated products, it is necessary to boil for exactly 7 minutes, no more. We supplement it with oil already at the end of the boil.
2. Pour the vegetable cut into halves into a saucepan with boiling marinade so that it all drowns.
3. Half-liter clean jars are filled with garlic (3-4 cloves per jar).
4. Parsley is also put there (approximately 20 grams).
5. Having scattered the boiled vegetable over the jars, close and turn over to cool.

These peppers marinated with honey will last all winter in the pantry even without re-sterilization. The recipe allows you to keep a pleasant aftertaste and without boiling the flavor containers remain twice as much. Don't be afraid that the banks will explode! Vinegar will help to avoid this.

"Canned bell peppers with basil and honey"

Ingredients:

• 6 kg of bell pepper;
• almost a full glass of vinegar;
• 1 liter of water;
• 250 ml olive oil;
• basil leaves (about 40 grams for each piece of workpiece);
• sweet peas, laurel, garlic - to taste;
• 125 grams of liquid honey;
• 200 grams of granulated sugar.

Cooking

1. Cut peppercorns into quarters, remove pits and rinse.
2. All components, except for chopped garlic, basil and bell pepper, are mixed in a cauldron. A glass of oil is poured out just before the end of the boil.
3. Let the liquid come to a boil and then add the vegetables.
4. Boiling time is about 7 minutes, during which time basil with chopped garlic is scattered over the jars.
5. Pour the container with pepper-marinade mixture, seal.

This is the usual sweet pepper in honey filling, as some recipes call it. This preservation is eaten very quickly, so sometimes it is not enough for the whole winter. Original recipe this dish was drawn up Italian chefs, and then changed slightly.

"Peppers in honey marinade"

Ingredients:

• 6 kg Bulgarian pepper (red is best);
• 6 heads of garlic;
• 1-2 pieces of chili;
• dry lavrushka, dried herbs.

For the honey marinade

• water (4 l);
• salt and honey (80 grams each);
• sugar (500 gr);
• vinegar 0.5 l (if it is 6%);
• one third of a bottle of olive oil.

Cooking

1. Cut the pepper into strips, garlic cloves - across, without crushing.
2. From the components for the marinade, we cook our fill for the workpiece. Vinegar is poured into the mixture almost at the end of the first 10 minutes of boiling.
3. We throw vegetables into the marinade, cook for 3 minutes, pour vinegar there and throw garlic.
4. After that, it remains only to decompose the hot mixture into clean jars - and you're done!

The aroma that the pepper in the honey marinade will spread is simply divine! The recipe we use for this canned pepper, marinated with honey, proved to be five points. In winter, you really won’t find anything tastier than such a sweet snack.

"Pepper in oil with honey"

Ingredients:

• red bell pepper 5 kg;
• sunflower oil 0.5 l;
• honey 4 tablespoons;
• salt and sugar 40 grams;
• 0.5 liter jar of water;
• spices ready for boiling (tie laurel, black peas, cloves into a bundle of gauze);
• 100 ml table vinegar.

Cooking

1. Peel vegetables, cut in half.
2. Put the first ingredient in a large saucepan, pour water there and put all the ingredients from the recipe.
3. Put on a small fire, stir until everything dissolves and boils.
4. From the moment of the first seconds of boiling, count 15 minutes.
5. Then you can immediately spread the pepper into jars without steam sterilizing them.
6. Use regular or screw caps.

"Honey pepper with herbs, carrots and garlic"

Ingredients:

• peeled chopped pepper 5 kg;
• greens (basil, cilantro, parsley, dill - umbrellas, horseradish leaf, parsley or tarragon) - a large bunch (about 200 grams) finely chopped;
• chopped garlic about 600 grams;
• thinly shredded carrots 1 kg;
• oil for frying carrots and garlic - to taste, but so as not to burn;
• honey for sweetness - 1 cup;
• water 1 l;
• salt 1 tbsp. l.

Cooking

1. Roast carrots and garlic.
2. In a bucket or large saucepan, put our main vegetable and simmered frying, pour out the water.
3. Salt, let the mass warm up, stir all the time.
4. Next, pour salt to the vegetables and put honey. Stir until it boils and then cook for another 20 minutes.
5. At the end of cooking, throw greens into the container and let it boil for another 2 minutes.
6. Then you can fill the jars with a fragrant mixture, roll up.

Canned bell peppers with honey that everyone at home will love! The recipe is very simple, and the quality of the resulting workpiece not only makes the dish excellent in taste, but also allows the product to withstand the winter in a jar remarkably.

Not the best appetizer in winter than bell peppers pickled with honey! Want to learn how to make it? Read best recipes on our website!

The end of summer and the beginning of autumn are associated with many hostesses. It is during this period that vegetables are available in in large numbers at minimum prices. And someone is even more lucky - the harvest is homemade, grown on their own and labors, preparations from such vegetables are special. Well, we have deviated a little from the topic, we suggest you make a sunny preparation - pepper in honey filling for the winter. It's so delicious that once you try it, you'll want to make it every year. This pepper has a sweetish taste with subtle sour notes. It just goes hand in hand with meat dishes, bird. Also, this pepper can be used when baking pizza, open pies, cooking cheese salads and much more.

- sweet meaty pepper
- water - 1 l
- honey - a glass
- apple cider vinegar - 1/2 cup
- salt - a pinch.
Note: 200 ml glass.
Cooking process




We prepare the peppers first - we choose fleshy varieties, thick-walled, with a sweet taste. We clean the peppers from seeds and soft partitions, rinse the peeled pepper halves under water, and dry with a kitchen towel. Cut the pepper into strips or a strip / cube. Put the pepper in a bowl, set aside for a while.




Now we take honey, filtered water, apple cider vinegar and salt. Vinegar we use only apple, and only natural. Ordinary table vinegar is not suitable here; with its pungent smell and taste, it will only spoil the entire workpiece. So, bring the liquid components to a boil.




We lower the peppers, leave for a few minutes, so that they steam a little.




While the peppers are preparing for the next process, let's take care of the jars - we wash them thoroughly, sterilize them over steam or in the oven.




Now we put peppers in each jar with a spoon, we put them tightly and tightly. Bring the marinade back to a boil, only bring it to a boil, but do not boil. Pour marinade over peppers.




For long-term storage be sure to use additional sterilization of the workpiece. Do not forget to cover the bottom of the pan with a thick cloth. Half-liter jars need to be sterilized for about 15-17 minutes, but for liter jars it will take at least half an hour. Time begins to count from the moment when the water in the pan begins to boil.




Carefully, with the help of pot holders, we take out the jars from the pan, immediately cork them with lids. We throw the lids into boiling water the day before, “cook” for about four minutes. We check the sealing, put the cans in a secluded place, always upside down and wrapping them in a “fur coat”. In a day, the pepper will cool down, now delicious pepper in honey filling, you can clean it in a cool place.




I also advise you to look at a simple recipe for cooking

From the indicated amount of products, 6-8 half-liter jars of preservation are obtained, depending on how tightly you will pack the pepper into the jars. Sweet peppers marinated with honey are much tastier, so don't miss the moment and prepare this new recipe for the winter!

Ingredients:

• 3 kg sweet fleshy pepper

For marinade:

• 1.5 liters of water
• 250 ml vegetable oil
• 2 tbsp. l. salt
• 125 ml vinegar 9%
• 250 ml honey
• 10-15 peas allspice
• 5-8 cloves

How to cook pickled peppers with honey:

First of all, we will wash and sterilize the jars and metal lids for preservation. Then wash the sweet pepper with thick walls, cut it in half and remove the seeds. If desired, vegetables can be cooked whole, in which case more cans will be needed for preservation.

In a large saucepan, combine the ingredients for the marinade. Pour purified water room temperature, add odorless vegetable oil, liquid honey, large table salt. For flavor, add allspice peas and clove buds to the marinade, as required by the recipe for pickled peppers in honey filling.

Stir in marinade and bring to a boil. Then dip the prepared sweet pepper into it.

We will blanch the pepper in a honey marinade for 3 minutes, then transfer it to prepared sterilized jars. Pour full jars with boiling marinade.

Next, we will sterilize our pickled peppers with honey. To do this, cover the jars with lids. Dip the pepper in honey filling into a large container with warm water. Let's bring the water with the jars to a boil, after which we will sterilize the blanks for 10 minutes for half-liter jars and 15-20 minutes for liter jars.

Carefully take out jars with blanks from boiling water and immediately roll up our pickled peppers with honey using a canning machine.