How to cook pickled bell pepper. Pickled bell pepper

Very tasty and healthy snack- pickled pepper stuffed with cabbage. Pepper is soaked in cabbage brine, cabbage absorbs the taste of pepper and vegetables, it turns out so delicious! In order for sauerkraut to remain dense and not lose shape, for this recipe you will need an unripe Green pepper medium size with dense walls. Red pepper is not good, soft and large too.

I have sour bell pepper not stored for a long time, I make this appetizer for one or two weeks, so the portion is small. If you decide to do in large numbers, the principle of preparation is the same, but double or triple all proportions. I do not give the exact number of vegetables, because. peppers are different in size, cabbage is of different juiciness, but you can approximately orient yourself. There is nothing complicated in the preparation of pickled bell peppers. The most important thing is to choose the “right” pepper for pickling: small, uniform in size, dense, fleshy, always green. While I was about to make pickled Bell pepper, several peppers began to turn yellow and red, they lose green pepper to taste in pickled form.

Separately, I will say about the choice of cabbage. To prepare pickled bell peppers, you need winter varieties of cabbage, white, dense, the same as for . When choosing a head, hold it in your hands, it should be heavier than it seems, and, of course, juicy. Dry or soft cabbage will not the right amount juice, the pepper may go bad or water may need to be added to cover it with brine. When the cabbage is juicy, the pickling process will proceed naturally, the pepper will ferment in brine without adding water.

It is more convenient to cook pickled bell pepper stuffed with cabbage in a dish that is not very deep, but wide. For this purpose, a large bowl, bucket, enameled or glass pan is suitable. Pepper must be pressed down with a load so that it is covered with brine.

pickled pepper recipe with photo

• Bulgarian green pepper - 2 kg;
• white cabbage of winter varieties - 1.5 kg;
• carrots - 300-350 g;
• onions - 4 pcs;
• refined sunflower oil - 3-4 tbsp. l;
• coarse salt (ordinary stone) - 4-5 tsp;
• celery - 1 bunch;
• parsley - 2 bunches;
• dill - 1 bunch.

pickled bell pepper recipe step by step

Peppers for sauerkraut and stuffing with cabbage choose a small, 6-8 cm high, green color. Cut around the stem with a knife, remove the lid, shake out the seeds. Rinse the peppers inside and out. Boil water, dip a few peppercorns in boiling water for one minute. Remove the pepper with a slotted spoon, cool under cold water. Turn over, leave to drain on a board or in a colander.

For the filling, cut the onion into small cubes.

Grate carrots on a coarse grater (same as for sauerkraut).

Take a saucepan or cauldron, a frying pan with high sides. Heat half the oil, pour the onion, warm it up, steam it in oil. You don’t need to fry the onion, you don’t even need to fry it slightly, as if it is stewed in oil on a quiet flame.

Then add the rest of the butter and carrots. Do not fry it either, the carrot will become soft, soaked in oil, but will not dry out.

Finely chop the cabbage, sprinkle with table salt (2 tsp), rub with your hands to give juice.

Finely chop all the greens that you add to vegetable stuffing for pickled bell pepper. Add to cabbage, stir.

Put in cabbage with greens stewed carrots, onion and pour all the oil in which the vegetables were stewed.

Mix everything, add salt, leave for 10-15 minutes to dissolve the salt. Try the filling, it should taste a little salty.

Take peppers one at a time, tightly stuff cabbage with vegetables and herbs. Place vertically in a bowl or pan, placing close to each other. Pour the cabbage brine remaining from the filling over the peppers, cover with sprigs of greens on top. Put an inverted plate or saucer on the peppers, put a jar of water (0.5-0.7 liters) closed with a lid on it. Cover with a towel, put near the battery or in the kitchen in a warm place (room temperature).

The next day or the next day, the cabbage will give juice, the pepper will ferment in brine. After three to five days, a characteristic sour smell of fermentation will appear. Pepper will change color to darker. Rearrange the dishes with pepper on a cool balcony or take them out to the basement. Finally, the pepper will ferment in a week (we start counting from the day of cabbage stuffing). You need to store sauerkraut stuffed with cabbage in a cool place in a sealed container so that it does not peroxide and the brine does not evaporate.

Pickled sweet peppers are a healthy, tasty, fragrant, appetizing dish. Pickled vegetable is obtained slightly sour taste, closer to sweet and sour due to the natural sweetness of pepper. It can be served simply as an appetizer for meat, great on fasting days, because. goes great with boiled potatoes and dill. A bright appetizer is a real decoration of the table both on holidays and on ordinary days.

Try it, if pickled bell pepper is not yet among your preparations - you will not regret it.

Take the groceries from the list.

Make a pickle - in regular cold water dissolve a spoonful of coarse salt.

Wash the peppers, dry them, let them lie on the table. Connoisseurs say that it is better to take dried peppers, not just plucked. From the store - that's it! Poke holes in each pepper with a fork.

AT enamel pan lay prepared peppers, layering with chopped garlic and green stalks, if there are dill umbrellas, it’s good to add them.

I took cumin seed, because. I love the scent of cumin.

Now pour the prepared brine over the peppers. It won't completely cover the vegetables.

Press down the peppers with a suitable plate and place a weight. Leave at room conditions for 2-4 days - depending on the temperature, fermentation will occur in different ways. After 2 days, check - the brine should start to become cloudy. When you open the pan, a very pleasant aroma is released. Three days later I put the peppers in jars.

Drain the brine (leave 1 cup), put the peppers very tightly in jars. Drain off any excess brine that comes out.

Dilute the left glass of brine in a ratio of 1: 4 (try it), boil it and pour it over the peppers packed in jars.

Store pickled peppers in a cool place.

Serve pickled bell peppers on the table and treat your family and friends with pleasure! Enjoy your meal!

Pickling is a great option for harvesting both sweet and hot peppers. Such a component will fit perfectly into many dishes. Pickled peppers will add an interesting taste to salads or soups. It also makes a delicious standalone snack.

If we talk about pickled peppers with different ingredients, such as cabbage or tomatoes, then the dish turns out to be naturally pickled, without the addition of vinegar. This option of lactic acid fermentation has a positive effect on health.

Useful qualities

Pepper is a plant that pleases with its pleasant taste every summer. The herbaceous fruit is bitter and sweet, each species has its own advantage and affects the human body in different ways.

Bitter, he is hot pepper more to the liking of men. It is added to different dishes to give fire. Capsaicin produced by hot peppers reduces arterial pressure, normalizes the work of the pancreas, increases appetite. This component effectively fights bacteria and various viruses.

Sweet pepper is remarkable for its high content of vitamin C. In addition, the fruit contains carotene and rutin, which positively affects the strengthening of capillary walls. Vitamin A improves vision, skin condition and restores hair growth.

• diabetes
• insomnia;
• dermatitis;
• depression
• edema.

The increased content of fiber in pepper prevents the penetration of radiation into the body.

Quality product selection

To protect yourself and your family from a poor-quality product, it is better to take pepper from your own garden. If the harvest is not rich, it is better to purchase vegetables from trusted gardeners. Store-bought fruits are often grown using chemical additives to produce an appetizing-looking product.

Recipes

Recipes for pickled sweets or hot pepper a large number of. It is prepared in Korean, Armenian, Georgian or in a simple way, adding only the usual components.

Pickled hot pepper

1. Wash the pepper well, use a knife to make a through puncture in each pepper.
2. At the bottom of the jar and between the layers of pepper put spices to your taste (parsley, dill, cilantro).
3. Peel the garlic, put a few heads in each jar. You can add a few black peppercorns if you like.
4. Prepare a brine - per liter of water 2 tbsp. salt.
5. Pour the prepared chilled brine into jars.

For 3 days, pickled peppers should be kept in a room at a temperature not lower than 20°C. Then it goes to the cellar, where in a couple of months it will be ready for use.

Pickled Peppers Stuffed with Cabbage

Such a delicacy will be approved by even the most inveterate picky eaters. cabbage with bell pepper already considered ready meal, nice enough to put on a plate and start tasting. Aromatic oil is added if desired.

1. 10 small peppers should be washed, core removed.
2. Peeled peppers must be blanched in boiling water for about 2 minutes.
3. In order for the main ingredient to cool quickly and not lose its elasticity, it should be transferred to cold water.
4. For the filling, half a kilogram of cabbage should be chopped, salted and lightly mashed with your hands.
5. 4 small onions finely chopped, pour into a frying pan with hot oil. Onions should not be fried, only lightly sautéed in oil.
6. Grind 2 carrots on a fine grater, chop 3 cloves of garlic into small cubes. Add all the ingredients to the onion, stir until the carrots become slightly soft.
7. Add onion with carrots, chopped greens to cabbage, mix. Salt, leave for 15 minutes to dissolve the salt.
8. The stuffing should be stuffed as tightly as possible.
9. To prepare the brine, boil a liter of water, add 4 tbsp. sugar and 2 tbsp. salt, optional spices.
10. Lay peppers stuffed with cabbage vertically in jars, pour over chilled brine.
11. On top of the jar you need to put a plate and create a slight oppression.

Tsitsak

For such unusual dish you will need a long, light green and at the same time thin pepper. It tastes a bit spicy, but it is far from a real burning one.

This variety is perfect for fermentation. It can be stored in jars with plastic lids or in barrels. If desired, such a dish can be rolled up for the winter to feast on throughout the year.

1. 300 g of sweet and 700 g of hot pepper spread on flat surface for a few days. During this time, it should become a little softer.
2. After a while, the pepper should be washed, and several punctures should be made in each.
3. Transfer all peppers to a convenient container, where mixed with a handful of garlic and a small amount of finely chopped dill.
4. The brine is prepared based on 1.6 liters of water 3 tbsp. salt.
5. Pour hot brine over the pepper, cover with a plate, put oppression on top, cover with a lid.
6. For a couple of days, the dish should be kept at room temperature until the peppers turn yellowish.
7. After yellowing, vegetables with brine are drained through a colander.
8. Transfer the resulting dish to a ready-made sterilized jar, avoiding the formation of brine.

The pepper is ready. It remains to decide how and where it will be stored. It can be rolled up for the winter without brine. To do this, it must be transferred to jars, sterilized for about 10 minutes and rolled up with a lid.

You can also use a new brine - per liter of water 1/5 cup of salt. The brine in this case must be used cooled. Jars with pepper are closed with plastic lids, they must be stored in the refrigerator.

Pickled peppers stuffed with vegetables

For this recipe you will need bell peppers of late varieties, quite sweet and fleshy. It is advisable to choose different colors.

1. 3 kg of bell pepper should be washed well, remove all the insides.
2. Spread clean pepper evenly over the entire baking sheet, which should be sent to the oven for 5 minutes at a temperature of 180°C. During this time, the main ingredient will become a little softer.
3. 500 g of onion must be peeled, chopped.
4. 300 gr carrots washed, peeled, grated.
5. Onions with carrots should be fried in vegetable oil for a couple of minutes. Transfer to a bowl, add a pinch of salt and 4 cloves of minced garlic.
6. Stir the resulting mixture. Put a few tablespoons of minced meat into each pepper.
7. At the bottom of the jar (or any other container), it is desirable to distribute horseradish leaves and dill umbrellas.
8. Put one layer of pepper, sprinkle with salt and chopped garlic (it will take about 6 cloves for all layers).
9. Fill the container with vegetable oil, press down with oppression from above.
10. Set aside the resulting dish for a day so that the juice goes.
11. When the pepper is covered with oil along with the juice, the container must be placed in a cool place with a temperature not exceeding 4°C.
12. After 3 weeks, the dish can be served on the table.

Little tricks for making delicious pickled peppers

Those who like to eat something spicy or pickled are happy to stock up a couple of jars of pickled peppers. In order for everyone to like this delicacy, you should use little tricks:

• If the pepper is cooked in large quantities and you plan to store it for several months, it is better to use jars with a wide neck. In this case, laying out the pepper in containers is much easier.
• To make the appetizer look more original, pepper should be chosen in different colors.
• When storing pickled peppers in the cellar, it is advisable to use oppression. However, if during fermentation it is well compressed, you can do without it.
• For sourdough, coarse rock salt must be used.
• The cabbage added to the pepper should be of winter varieties, dense and white. juicy cabbage will help the fermentation process go naturally, as a result, the pepper in the brine will ferment without additional liquid.
• Hot pepper is always added by eye, depending on how hot the dish should be.
• You can add parsnip or celery roots to the filling, then stuffed peppers will sparkle with new fragrant notes.

Storing pickled peppers

Keep pickled peppers stuffed with cabbage, carrots and onions in a cool place. So that the brine does not evaporate and the pepper does not peroxide, the container must be kept closed, for this you can use plastic lids.

Pickled peppers with cabbage have a special taste of the filling - sour, spicy, sharp - well, very tasty! And useful. Cabbage is saturated with the aroma of spicy greens, carrots, onions, and pepper, of course, also gives its taste. For a male company, and just for dinner or lunch with boiled or - better not to think of!
Everything in the recipe is natural, the pickling process itself goes without adding vinegar, just like when you pickle cabbage. You will have to wait about a week, but the first sample can be taken in 3-4 days. Usually, peppers are fermented late in the fall, when the remains of the crop are harvested, and there is not much to choose from. But if possible, then choose a green pepper for stuffing, fleshy and not very large.

So, we are preparing pickled peppers stuffed with cabbage.

Ingredients:

- Bulgarian green pepper - 1.5 kg;
- white cabbage - 1 kg;
- carrots - 3 pcs;
- onions - 3 large onions;
- coarse salt (cooking) - 3-4 tsp. with a slide;
- parsley and celery - in a bunch;
- vegetable oil - a third of a glass.

Recipe with photo step by step:

Grate carrots on a coarse grater. There should be a lot of carrots and onions, about half as much as cabbage.




Cut the onion into small cubes.




Heat in a saucepan or deep frying pan vegetable oil. Pour the onion into the oil, simmer until soft, without frying the onion (without frying at all, the onion will turn out transparent).




Add carrots to stewed onions. Heat for 3-5 minutes until the carrots absorb the oil. You don’t need to fry it either, we only slightly soften the carrots so that it loses its volume and soaks in fragrant oil.






Thinly chop white cabbage (as usual for sauerkraut or salads). Sprinkle cabbage coarse salt(1 teaspoon), lightly grind with your hands so that it gives juice and becomes softer. We leave for 10 minutes.




Mix cabbage with carrots and onions. Pour out all the oil from the pan.




Finely chop a large bunch of parsley and celery. Add to cabbage, mix everything. Pour the remaining salt (another 2-3 teaspoons), mix. After 5 minutes we taste for salt. The cabbage should be slightly salted. The filling is ready, now you can do the pepper.




Carefully cut out the stalk with seeds from the bell pepper. We take it out, trying not to damage the walls of the pepper. Shake out the rest of the seeds, wash the pepper inside and out.






Boil water in a large saucepan. As soon as the water begins to boil intensively, lay the first batch of pepper. Blanch for 2-3 minutes without bringing to a boil. You can hold the pepper longer so that it becomes softer - then the pepper will ferment faster, but will lose its elasticity and crunchiness. Remove the peppers with a slotted spoon and turn over to drain the water.




When the pepper has cooled, fill it tightly with the prepared stuffing. We lay vertically in a wide pan or any dishes convenient for pickling. We cover with an inverted plate and put a weight on top. Cover with a towel. In a day, the cabbage will give a lot of juice, the pepper will be completely covered with fragrant brine.




At room temperature, the pepper will ferment for a week. Then you need to take it to a cool basement or rearrange it in the refrigerator. Serve pickled stuffed peppers can be whole or cut in half and pour fragrant sunflower oil.




On a note. If the peppers will be stacked in several layers, then it is better to alternate the layers, laying the pepper vertically and horizontally.

It is also worth preparing

If you are a fan of sauerkraut or just love cold pickled vegetables, then this recipe is for you. In the preparation of this dish, we do not use vinegar at all, it is based on cold salting in a simple natural way, that's what makes it so attractive. It is best to choose bell peppers that are small in size, dense and with fleshy thick walls. I met recipes where they are blanched before pickling, I did not do this and did not regret it at all, they turned out to be very tasty, fragrant and appetizing. Such a dish perfectly fulfills the role cold appetizer and looks great on any table.

Ingredients:

• about 10 small bell peppers
• about 300 gr white cabbage
• 1 large onion
• 1 medium carrot
• any greens
• hot pepper, optional
• for 1 liter of water 1.5 tablespoons of coarse salt

Cooking method

Sweet peppers are carefully freed from seeds and partitions from the side of the stem, leaving them whole. Thinly chop fresh cabbage and mix with chopped onions, herbs and grated carrots (you can add a little chili for spiciness), rub everything lightly with your hands until juice appears. Then we stuff the bell peppers tightly with vegetables and put them in a suitable dish (you can stand up or slightly tilted), the main thing is that the filling does not spill out and they are closely pressed against each other.

Fill with salt water, they should be completely covered with brine (I did not put any oppression on top, but simply covered it with a plate). The pickling time for pickled peppers depends on many factors, on average it takes 4-5 days at room temperature, here you will be guided by taste. Subsequently, ready-made pickled vegetables are stored in the refrigerator. Enjoy your meal.