Bulgarian pepper small for the winter recipes. Pickled bell peppers for the winter: recipes without sterilization

Delicious and fragrant marinated sweet bell pepper- A great choice for harvesting for the winter. Try with butter, garlic, spices.

Today I propose to make delicious bell peppers marinated in slices fast food.

the preparation is good in itself as a cold pickled appetizer, but its huge plus is that there are no extra ingredients and we marinate without sterilization, which means that everything will take a minimum of time. Therefore, if you have a lot of pepper, but little time, then I suggest trying to roll sweet bell pepper in the marinade for the winter. A simple, step-by-step recipe with photos at your service. Let's try to prepare pickled peppers for the winter ?!

• sweet pepper - 3 kilograms;
• sugar - 1 glass;
• salt - 1 tablespoon with a slide;
• vinegar 6% - 1 cup;
• vegetable oil - 1 cup;
• peppercorns;
• bay leaf - 3 pieces;
• water - 1 liter.

To begin with, we need to wash the pepper well and peel it from the seeds inside and cut into pieces according to the height of the fruit. Slices can be of any width. What size pieces I made can be seen in the photo.

Of course, you can not cut, roll up the whole peppers, but it is more convenient to work with small slices. Try to close it this way and that, and then decide which is more convenient for you.

Now we take a larger pan, pour water into it. In the water you need to add everything for the marinade, that is, salt, sugar, vinegar, vegetable oil, bay leaf, peppercorns.

While the marinade is boiling, you need to think about sterilizing the jars.

If there are not many of them, then I usually process them in the microwave. As for me, it is fast and convenient, no extra pots or kettles. Just fill a clean jar of water, about halfway, and put in the microwave for 10 minutes at maximum power.

The marinade boiled. We take about ⅓ of our pepper and put it in the marinade. You need to boil for 3-5 minutes and that's it.

We tightly put the processed pepper in a jar and pour the marinade up to the shoulders. We carry out this procedure until the pepper or marinade runs out.

Filled jars just need to be rolled up with clean lids and wrapped until cool. Store such a workpiece in a cool place.

Recipe 2: pickled sweet peppers for the winter

Highly good recipe! Delicious marinated in winter Bell pepper will become both an appetizer, and a component of vegetable or meat stew, and a side dish for meat or fish. In a word, there would be pepper - but there is a use for it.

• 3 kg pepper

for the marinade:

• 1 cup of sugar
• 2 tbsp. spoons of salt
• 1 cup quality vegetable oil
• 1 cup 3% table vinegar(or a third of a glass of 9%)
• 1-1.2 liters of water
• 3-4 peas of allspice
• 4-5 black peppercorns
• 2-3 bay leaves
• 2-3 cloves (optional)

We will prepare the jars and lids in advance. Clean and dry, they stand next to the stove. We put water for the marinade on the burner, add all its components.

We thoroughly wash the sweet peppers - it is better to take red and orange or yellow ones for pickling - we divide each in half, free from the stalks and seeds.

Depending on the size, cut into 4-6-8 pieces or just straws.

We arm ourselves with a slotted spoon, dip the pepper slices in portions into the boiling marinade, blanch (cook) for 1-2 minutes and lay it tightly! immediately to the banks. We cover the jar with a lid after each serving and, of course, when it is full.

We taste the marinade, perhaps we need to add salt. Do not forget to take out the bay leaf and cloves, peppercorns. Pour the peppers in jars with boiling marinade and immediately roll up. Flip over and let cool. Sweet peppers prepared in this way have a long shelf life. 3 kg of sweet pepper is about 3 liter jars or 4 jars of 750-800 ml each.

Recipe 3: how to pickle sweet peppers for the winter (with photo)

Pickled sweet peppers for the winter - very light and tasty vegetable snack which will easily complement any menu. Those people who have to diligently monitor their figure will be especially happy with such pepper. The thing is that the dish we offer is low-fat and low-calorie. Well, for lovers of baked meat, pickled vegetables with garlic will generally be a joy, in addition to such pepper, even the driest meat will turn out incredibly juicy and appetizing. Also, using this preservation, it is very easy to cook delicious quick salad with cabbage and butter, which can be easily served even at the festive table.

To make the appetizer we offer more vivid and colorful, we recommend pickling sweet peppers of several colors at once. Even if you use only red and green peppers, the workpiece will still come out very beautiful and attractive in appearance. However, for contrast, it does not hurt to use yellow pepper as well!

Using this simple recipe with step by step photos, you can preserve whole peppers at home. You can also supplement it with cucumbers, onions, or other suitable vegetables. The main thing is that you can prepare all these blanks for the winter without sterilization, which often takes a lot of time!

So, let's start cooking!

• sweet bell pepper - 1 kg
• water - 200 ml
• vegetable oil - 80 ml
• vinegar 9% - 80 ml
• sugar - 80 gr
• honey - 1 tbsp. with a slide
• salt - ½ tbsp.
• garlic - 5 cloves
• bay leaf - to taste
• black peppercorns - to taste

First of all, stock up on the freshest and highest quality sweet peppers. Advice! To make the pepper snack not only tasty, but also very attractive in appearance, we recommend using several colors of pepper for its preparation.

Prepare all spices, as well as water, vinegar, vegetable oil and honey. Note! In this case, it is advisable to use only bee honey, since it is such honey that has really useful healing properties.

Now combine all the previously prepared ingredients in one container so that you can make delicious marinade. In the resulting mixture, do not forget to add the garlic squeezed through the press.

Next, bring the marinade to a boil, then place the chopped sweet pepper in it. Boil vegetables for ten minutes, stirring constantly. At first, it may seem to you that there is not enough marinade for so many vegetables, but this is only at first. During the cooking process, the pepper will give its own juice, which, believe me, will be enough for such a volume of pepper.

It is not necessary to boil the pepper until softened, even after cooking it should remain dense and elastic. Arrange the semi-prepared pepper in sterile jars, then fill it with hot marinade. Close the filled jars tightly with lids and place upside down in a convenient place to cool. Do not forget to cover the preservation with a warm blanket.

Delicious pickled sweet peppers with honey are ready for the winter. You can store it in any suitable place.

Recipe 4: pickled sweet peppers with butter and garlic

Bulgarian pepper marinated in oil with garlic and herbs will become the best addition for any dinner winter period. Well, how can you do without pickled vegetables in cold weather! For example, I always want to uncork a delicious marinated preparation as a side dish for meat or fish, which will please not only my taste, but also the summer aroma.

For today's preparation, we will use sweet bell peppers of different colors. It is better to choose a different color so that the pepper looks more elegant in a jar. How can you resist when the workpiece smells just magical, and the color of the pepper is pleasing to the eye. I love bell pepper not only in fresh, but also pickled, so in the summer market I immediately buy a couple of extra pounds so that when I come home I can roll them into jars.

• 1 kg sweet bell pepper,
• 1 bunch dill,
• 2 heads of garlic
• 150 grams of vegetable oil,
• 50 grams granulated sugar,
• 150 grams of vinegar,
• 1 tables. l. salt.

I wash my bell pepper, I clean it so that in winter the seeds do not interfere with the meal. I cut the prepared peppers into slices.

I boil water and put bell peppers in boiling water. You can blanch in boiling water for 3-4 minutes or turn off the heat and let the peppers soak in hot water for 7-8 minutes. With such procedures, the pepper will become softer and it will be easier to put it in canning jars.

Peel all the garlic and cut the cloves into thin slices.

Chop the dill with a knife. Fresh herbs pair perfectly with peppers.

Put a piece of pepper in a jar so that all colors alternate.

Also put garlic and dill between the peppers. A colorful and at the same time tasty mosaic will learn, so to speak. Fill the jar to the top, alternating all the vegetables.

Boil the butter with sugar and salt, then pour in the vinegar and remove from heat.

Pour hot marinade over bell peppers in jars. So we blanched the pepper, then it is not necessary to sterilize the workpiece additionally.

Immediately roll up and let the jars cool under a warm blanket.

Recipe 5: pickled peppers with garlic for the winter

Sweet, juicy and very fragrant pickled peppers with garlic for the winter, cooked according to simple recipe, will become the best snack in your family menu. Rolled in slices, it retains its shape and at the same time it is quite soft. Spicy twist looks very appetizing, due to the fact that the colors remain bright and saturated. This conservation is not only complete snack, but can also be used as an additive in borscht or vegetable stews, and a few slices placed on a layer of pizza will give it an original taste.

• 5 kg sweet peppers
• 3 heads of garlic
• 1 st. vinegar,
• 2 tbsp. vegetable oil,
• 1 st. granulated sugar,
• 1 st. water,
• 3 tbsp salt,
• a few peas of black and allspice.

To make sweet peppers with garlic in oil look beautiful and bright on the table in winter, we choose vegetables of different colors for canning. We wash the peppers and remove the tails, as if pushing them inside. Then they are easily removed, and immediately with the core. But, in order to completely clean out adhering seeds, cut in two and rinse under the tap. Then we divide the halves into several more parts to make slices.

We clean the garlic from the husk. Large cloves can be cut into pieces. Pour some water into a saucepan. As soon as it boils, add peppers and blanch for 3-4 minutes. Then we take out the vegetables and leave to cool on a plate.

AT enamelware mix all other ingredients except peppercorns - this will be the marinade. Bring to a boil. Dip peppers in it for 3-5 minutes.

Then we catch them with a regular spoon or slotted spoon. Then add the garlic to the marinade. And let it boil for about 3 minutes. It may seem that the liquid is uneven - this is due to the combination of water and oil, layers are formed.

Now we catch 2-3 cloves of garlic and put them on the bottom of a sterilized jar.

We fill the rest of the space with slices of vegetables, making sure that peppers of different colors get into one jar.

Pour still hot marinade, slightly turning the jar so that the liquid gets into all the gaps. Sweet peppers in oil with garlic are rolled up for the winter with a key or screwed with special lids.

To increase the cooling time, wrap the preservation with a blanket or wrap it in a towel.

Tips: hot marinade can crack glass. To prevent this from happening, between the table and the bottom of the jar, we put the blade of the knife.

Enjoy your meal.

Recipe 6: pickled sweet peppers with honey (step by step)

When it comes to bell pepper, I can't resist it. I eat it fresh and canned. Preserving this vegetable is a thankful task; in preparations, it reveals its aroma even more. Sweet peppers marinated with honey for the winter is one of my favorite recipes.

If you buy in winter fresh pepper Because of the high price, not everyone can stock up on the season canned - everyone can afford it. True, you will have to make some efforts, but how tasty such a multi-colored bright blank is!

I always take sweet peppers in different shades: from yellow to red. Thus, the workpiece will look bright and attract attention.

• sweet bell pepper - 500 g
• honey (forbs) - 100 g
• sunflower oil - 100 g
• table vinegar 9% - 50 g
• coarse table salt - 20 g
• granulated sugar - 10 g
• water - 700 g.

I cut the pepper into halves and quarters so that it is convenient to put it in jars.

I cook the marinade from water with the addition of salt, granulated sugar. After boiling, keep on low heat for no more than 3-4 minutes.

Then I pour sunflower oil into the marinade.

I put in the pepper slices and start blanching. It lasts 5-7 minutes. The peppers are softer on the top and still crispy and juicy on the inside.

I take out the pieces of vegetable from the marinade and carefully transfer them to glass, sterilized jars.

The remaining liquid is used for pouring pepper. I also add vinegar to the jar.

I do not forget about the place for honey, which I pour into the jar at the very last turn.

I put the workpiece to sterilize for 15 minutes. Initially, the water in the dishes should be warm so that the glass jar does not react to the temperature difference and does not burst.

I close the finished workpiece tightly with lids.

I put the cooled jars in the pantry, where they will stand all winter. At any suitable moment, I open it and enjoy the taste and smell of wonderful peppers.

Recipe 7, step by step: Bulgarian pepper with honey and vinegar

Bright and colorful bell peppers make a great appetizer or vegetable salad before serving the main course or as an addition to it. 15 minutes will be enough for you to prepare this fragrant aperitif, the smell of which will spread throughout the house and will call all your relatives to the table. However, in addition to color and aroma, the bell pepper appetizer also has an unforgettable sweet taste that gives it fragrant honey. That is why pickled bell peppers with instant honey are so popular!

• 4-5 bell peppers of different colors
• 3-4 bay leaves
• 1 tsp salt
• 2 tsp honey
• 1 tsp 9% vinegar
• 1 -1.5 st. l. vegetable oil
• greens to taste

We clean the bell pepper by cutting off the cap with the tail and cutting out the seeds inside the pepper. Let's wash it in water. Cut each peeled pepper into wide ribbons and put them in a bowl. By the way, for pickling, be sure to choose fleshy varieties of this vegetable - they are more fragrant.

Move the sliced ​​\u200b\u200bpepper to a saucepan or pan and pour hot water. Add salt and bay leaves. Place the container on the stove and bring its contents to a boil. Boil the pepper strips for 10 minutes.

Pepper blanks for the winter take pride of place in my culinary notebook, but many housewives mistakenly consider canning a relic of the Soviet past, when there were no frozen and fresh food. In this article, I want to dispel the myths of our Soviet heritage, and show you how you can prepare peppers for the winter (you can lick your fingers at recipes with photos), and more.

Real thrifty housewives remain true to this method of harvesting, and every year harvesting pepper for the winter is at the top of the conservation checklist for most of us. Agree, in the season fresh bell pepper costs a penny, and pepper preservation for the winter (simple and delicious recipes) can greatly facilitate life in the winter in the kitchen.

So nice on cold winter evenings to open a jar of fragrant lecho from bell pepper for the winter (you will lick your fingers) to mashed potatoes… Plus, various blanks significantly save our precious time.

Today we will talk about bell pepper preparations for the winter, where I will write about my favorite recipes that I got from my mother and grandmother. Pepper for the winter best recipes collected in one place! Bookmark the page so that during the conservation season, bell pepper preparations for the winter are always at hand.

Pepper for the winter is not only a classic lecho, pepper in honey, pickled pepper and adjika "Spark". I will introduce you to many interesting and new recipes for bell pepper blanks, and I really hope that you will find a recipe for pepper for the winter that all your loved ones will love, and canned jars will be permanently registered on the pantry shelves.

Dear friends, if you have your favorite and proven recipes for pepper blanks, I ask for a divider in the comments, and also add photos of your jars with blanks!

Fried peppers for the winter without sterilization

Let's cook peppers fried in oil with garlic for the winter: a fragrant, spicy, and incredibly tasty snack. Looking ahead, I’ll say that the recipe for fried peppers with garlic for the winter without sterilization, which greatly simplifies the entire preservation process as a whole. If you are looking for original pepper blanks for the winter, then you simply have to cook pepper according to this recipe! How to cook fried pepper for the winter, I wrote.

Bell pepper lecho for the winter with beans

Various blanks of pepper for the winter occupy a special place in my culinary notebook. And today I want to introduce you to one of my favorite winter pepper recipes. I am sure fans of pepper lecho for the winter will like this recipe. We will cook not just a classic lecho with bell pepper, but a lecho with beans. With all responsibility I promise you that this recipe for lecho from bell pepper for the winter - you will lick your fingers! How to cook lecho from bell peppers with beans, look.

Baked pepper for the winter with garlic and herbs

Baked peppers for the winter in jars are very tasty and fragrant, and will serve as an excellent snack in winter, or you can use canned baked peppers as an ingredient for various vegetable salads. In addition, roasted peppers own juice for the winter it is ideal to use in winter as a pizza topping - it turns out much tastier than with fresh or frozen bell peppers. See the recipe.

Bell pepper lecho with tomato juice

Recently, I have been cooking interesting option- recipe lecho with tomato juice for the winter. It turned out very well: bright, tasty and unusual. I also liked the fact that it is quite easy to cook it: there are no complicated moments in the recipe for lecho with juice, everything is quite simple and fast. The most difficult thing is tomato juice, but a juicer or a meat grinder will help you with its preparation with great pleasure. Well, am I interested in you? Recipe with photo.

Pickled peppers with honey

Bulgarian pepper in oil for the winter: the best recipe!

About how much bell pepper costs in the winter season, I will not tell you - you yourself know everything very well. I'd rather share with you a wonderful recipe delicious pepper in oil for the winter - beautiful and very useful. So, peppers in oil - a recipe that I got from my mother, and checked by more than one hostess.

Lecho with carrots and onions for the winter

My last experience is a recipe for lecho from carrots and onions. And a very good experience! Like any lecho twist, this one came out bright and appetizing, and carrots added some kind of enthusiasm and spontaneity to it. As for taste, everything is very good here too: in any case, I have nothing to complain about. I think that both my relatives and friends will appreciate this recipe for lecho from carrots, onions and tomatoes for the winter, when it's time to try it. Recipe with photo.

Winter pickled peppers with garlic

The main thing in the recipe is the marinade. The pepper is fragrant, with a subtle taste of garlic. Vinegar is practically not felt, and a moderate amount of salt and sugar make it possible to include this snack in the daily menu as an addition to boiled hot potatoes, various cereals, meat or fish. …

Lecho with apples for the winter

In my cookbook, there are also several options for lecho. One of the most successful of them is lecho with an apple, I will definitely close it for the winter. The recipe is very simple and the result is amazing! …

Pickled hot peppers for the winter

Pickled hot pepper - incredible appetizer, and appropriate as holiday table as an addition to a plate of pickles, and in the everyday family menu. The recipe for harvesting hot peppers is simple, using the same technology and with such a marinade, you can preserve bell peppers for the winter. …

Lecho with rice for the winter

How to cook very delicious lecho with rice for the winter you can see

Sweet pepper in adjika for the winter

Looking for interesting blanks of pepper for the winter? Then pay attention to sweet pepper in adjika. The recipe certainly deserves your attention. How to cook sweet peppers in adjika for the winter, look

Lecho for the winter from bell pepper (classic recipe)

The recipe for the classic pepper lecho can be viewed

Lecho with tomato juice without vinegar

Summer will fly by, you won’t have time to look back, and you want to stock up on the gifts of nature for the winter, so that later you can get particles of summer from the basement and enjoy the taste. Today we’ll look at how to close pickled bell peppers for the winter, recipes with photos will help you choose the best one from the options offered and stock up on delicious preservation for the winter.

Products:

• Pepper thick and juicy 5 kg
• Bay leaf 5 pcs
• Black pepper - 25 peas
• a little chili
• Carnation 5 pieces
• Garlic 5 cloves

For marinade:

1. Granulated sugar 7 spoons
2. Mineral water 1.5 liters
3. Salt 1.5 spoons
4. Vinegar 9% - 50 ml

Peel a clean vegetable from all that is superfluous, divide it into four long slices, or six. Container to fill mineral water and lay out all the other products, wait until it boils. Since there is a lot of pepper, and it won’t fit all at once, we lower it into the pan in parts, cook for 5-6 minutes. The main thing is not to digest, crispy it will be much tastier.

In sterilized jars, put 4-5 peppercorns, one cloves and parsley, a small piece of chili and a clove of garlic. Remove the peppers with a slotted spoon and place tightly in a jar. This process is a little tricky as the peppers are hot, so be careful. Close with a key or screw on the lids. Be sure to turn over, and of course wrap it with something warm.

Pepper for the winter is a wonderful snack, it is harvested for the winter with sugar, honey, vegetables and alone. Next recipe simple and fast cooking.

sweet and sour peppers easy recipe

Products:

• Sweet pepper, (all colors) 1.5 kg
• Vinegar 200 g - 9%
• Water 300 ml
• Vegetable oil (preferably unscented) one glass
• Fine sugar half a glass
• Garlic 5 cloves
• Pepper pots 8 pcs
• Bay leaf 3 things

Peel the peppers and cut into small slices, put all other products in a saucepan or other container for cooking. Immediately lower the vegetable and blanch for five minutes. Put the finished pepper in clean jars, lay out the multi-colored slices (it will look beautiful), pour the marinade over. Sterilize in a water bath for 15 minutes. Close and put upside down in a warm place.

Pickled bell peppers with butter

Products:

• 5 kg pepper, ideally red meaty
• Marinade:
• 200 g white sugar
• Liter of water
• A glass of vinegar
• 200 ml sunflower oil (odorless)
• 2 leaves of lavrushka
• 2 cloves
• 2 full spoons table salt

In an enameled bowl, bring to a boil all the products for the syrup, except for the vinegar, which is added at the end. Cut the vegetable into four parts, keep in boiling water for 2 minutes, in another container. Remove with a slotted spoon and lower into the dressing, which is kept on low heat, boil for five minutes no more. In clean jars, put soft pepper, you do not need to tamp strongly. Fill the jars with a jar and close with a key.

Pickled peppers without sterilization

• 4 kg of fleshy pepper, can be of different colors
• Marinade Products
• 450 g vinegar 6%
• 2 liters of water
• 500 g granulated sugar
• 250 g sunflower oil
• 2 g ground pepper
• 4 bay leaves

Mix all the products for the marinade and put on fire. Pepper clean from all excess and divide into slices, the size of which you like best. Dip in portions in boiling marinade, blanch until the pepper changes color, but do not need to be digested. Pack in jars, pour brine and roll up. Lay lids down, wrap.

Red sweet bell pepper with honey

Products:

• 3 kg fruit
• Garlic
• Vegetable oil
• Marinade:
• 600 ml water
• 120 g honey
• 90 g salt
• 300 g sugar
• 1 spoon 70% essence

Yield - 6-7 half-liter jars

Peeled pepper, cut into several pieces, pour boiling water over. AT enamel saucepan boil water with salt, sugar, at the end add honey and essence. In clean prepared jars for half a liter, put one chopped garlic and 5 ml of boiled vegetable oil.

Put the pepper in the marinade, enough to cover the liquid. As soon as the marinade boils again, note 3 minutes. Pour tightly into jars.

Boil the marinade, lay out the remaining fruits, repeat the process. Place a sprig of parsley in each jar, cover with lids and sterilize for 25 minutes.

Whole fried peppers for the winter with herbs

• Products for 3 half-liter jars:
• 1.5 kg of large pepper
• Several cloves of garlic
• One bunch of dill
• 60 g sugar
• 35 g salt
• 15 ml table vinegar
• Some water and refined oil

Wash and wipe each pepper with a towel, we will fry, so it must be absolutely dry, otherwise the oil will shoot. Place in a large skillet and brown on all sides. Do not overlay a lot to make it easier to turn it over, for this it is best to use kitchen tongs.
Chop garlic cloves and dill. Put the vegetable in prepared jars (sterilized in advance), sprinkle with garlic and dill, add salt and vinegar each, 2 teaspoons of sugar. Fill to the top with boiling water and quickly roll up.

Pickled bell pepper

Products:

• Pepper fleshy and large 3.5 kg
• Honey 4.5 spoons, with a slide
• Sugar and table salt 2.5 tablespoons
• Vinegar 9% 150 ml
• Allspice 6 peas
• Black 12
• Bay leaf 9 pcs
• Carnation buds 6
• Mineral water 550 ml

Cut the fleshy, peeled vegetable into pieces and put in a large saucepan. Sprinkle with salt and sugar, pour water and oil, put honey. Mix thoroughly with a wooden spoon, turn on the stove, the fire should be medium, otherwise everything will burn, and continue to work with a wooden spoon. We detect 6 minutes, do not stop turning, add vinegar. In the prepared container ( glass jars) spread the hot pepper, trying to capture the yushechka. We quickly close the lids, no need to remind that they were sterilized before. Turn over, cover warmly, leave until morning.

pickled pepper

Products for 4 half-liter jars:

• 2 kg green fleshy pepper
• Take half a glass - salt, sugar, refined oil, and 9% table vinegar
• 6 black peppercorns
• 1.5 cups of water
• 2 laurels

Pepper clean and cut into four parts. Pour water with vinegar into a saucepan, add butter and salt and sugar, add parsley leaves and peppercorns. Put on the stove and bring to a boil. Now attention, the vegetable is designed for 4 jars, so you need to divide it into four servings, lay out the first portion and boil for no more than 7 minutes. Place tightly in a jar and fill with a ladle with marinade. Roll up with a key or close with special covers. Continue in the same vein with the rest of the portions.

See also: delicious recipe.

Multi-colored pepper for the winter

• 3 kg yellow, red and green peppers
• 4-5 cloves of garlic
• A little dried dill
• For 1 liter of marinade:
• 0.5 tablespoons of odorless table oil, vinegar and sugar
• 2 spoons of salt

Divide multi-colored peppers into strips, probably into 8 parts. Boil water in a saucepan and add the marinade products (except dill and garlic), as soon as it starts to boil again, put the peppers, which are so bright and pleasing to the eye. You don’t need to cook them for a long time, fifteen minutes is enough. Take it out with a slotted spoon and let it cool a little, otherwise all the fingers can be burned. Then spread in jars, sprinkle with crushed garlic and dill. Pour marinade and sterilize for 15 minutes, cork, lay upside down and wrap with something.

Pickled peppers for the winter can only be compared in popularity with pickled cucumbers and tomatoes. The secret of this blank is not only in the amazing aroma and unsurpassed palatability, but also in useful properties, which are preserved even in pickled peppers. We are talking about vitamin C - there is so much of it in this vegetable that no black currant, no lemon can compare with it.

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

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

Pickled sweet peppers for the winter

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

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

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

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

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

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

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

Pickled for the winter Bulgarian pepper "Merry traffic light"

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

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

Peppers marinated for the winter with fresh herbs

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

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

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

Pickled Peppers "Season's New"

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

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

Pickled Peppers "Red Sunset"

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

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

Cold winter so want stuffed peppers, that's why here are some wonderful recipes, which will help to satisfy your desire for 100%.

Pickled peppers for stuffing

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

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

Pickled peppers "Straight from the garden"

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

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

Pickled peppers "For thrill seekers"

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

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

Pickled hot peppers for the winter

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

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

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

Hot pepper in oil marinade

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

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

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

Good luck preparing!

Larisa Shuftaykina

Preparations for the winter are not complete without canned bell pepper. Can be made from bell pepper delicious salads, lecho, dressings, pickled peppers, peppers for stuffing.

Bulgarian pepper is very useful and tasty snack in winter.

We present to you recipes for preserving bell peppers for the winter with various vegetables and spices.

Proven recipes for pepper blanks will be useful to any housewife.

Pickled bell peppers for the winter

You always want to cook something original - for example, pickled peppers for the winter. A simple homemade bell pepper recipe. This amount of ingredients will make 5 liter cans delicious pepper.

Ingredients: Bulgarian pepper - 4 kg.

Marinade: water - 1 l., vinegar 9% - 200 g., sunflower oil - 200 g., sugar - 200 g., salt - 2 tbsp. l., bay leaf - 2 pcs., black peppercorns - 5-6 pcs., allspice - 2 peas, cloves - 2 buds.

Recipe

Wash the pepper and free from seeds. Cut each peppercorn into 4 pieces.

Prepare the marinade: pour everything into a saucepan with 1 liter of water, except for vinegar. Boil for 5 minutes, add vinegar at the end.

Dip the pepper in boiling water and blanch for 2 minutes.

We take out the pepper with a slotted spoon and lower it for 5 minutes in the marinade boiling over low heat.

Sterilize jars and lids. Arrange the pepper in sterile jars, pour hot marinade over and roll up the lids. Peppers in jars should be in the marinade, so do not stuff too much

Bon appetit in winter!

Bell pepper lecho with tomatoes

Incredible delicious preparation from tomatoes and bell peppers for the winter.

Ingredients: Bulgarian pepper - 5 kg., Tomatoes - 5 kg., Sunflower oil - 0.5 l., Sugar - 0.5 kg., Salt - 5 tbsp. l., vinegar 9% - 150 ml.

Recipe

Wash bell pepper, remove seeds. Cut the pepper into strips.

Wash the tomatoes, remove the stalks. Cut into pieces and grind with a blender or in a meat grinder.

We put the pepper and tomatoes in a saucepan, add oil, sugar, salt, vinegar.

Bring to a boil, cook for 20 minutes over medium heat.

We lay out the finished lecho in sterile jars and roll up the lids.

Bon appetit in winter!

Canned bell peppers for stuffing

For preservation, small and dense peppers are suitable. In winter, such peppers can be used for stuffing or in salads. Ingredients: bell pepper - 1.5 kg., water - 3 l., sugar - 150 g, salt - 100 g, black peppercorns - 10 pcs., allspice - 10 peas, vinegar 9% - 60 ml.

Recipe

Wash the pepper, remove the stalk and take out the seeds.

Boil water in a large saucepan and dip the bell pepper in boiling water for 3 minutes. Immediately after that, dip the peppers in cold water.

We take the pepper out of the water, let it drain, put it tightly in sterile jars.

Prepare the marinade by adding all the ingredients except vinegar, add it after the marinade boils.

Pour jars of peppers with boiling marinade, cover with lids and leave to sterilize for 30 minutes.

Remove jars of pepper, roll up lids, turn upside down and leave to cool completely.

Pepper for stuffing is ready. Bon appetit in winter!

Salad of bell peppers and carrots for the winter

Very tasty and bright salad from peppers and carrots for the winter.

Ingredients: Bulgarian pepper - 600 g, onion - 4 pcs., carrots - 400 g, green tomatoes - 5 pcs., vegetable oil - 100 ml., salt - 1-1.5 tbsp. l., sugar - 2 tsp, ground black pepper - 1-2 pinches, vinegar 6% - 100 ml.

Recipe

Wash the peppers, take out the seeds and cut into strips.

Finely chop the tomatoes. Peel the onion, cut into half rings. Peel the carrots, grate on a coarse grater.

Put peppers, tomatoes, carrots and onions in a saucepan, salt, pepper, add sugar.

Put on fire, simmer for 10 minutes, add vegetable oil and simmer for another 7 minutes, pour in vinegar. Mix and arrange in sterile jars.

Cover with lids and set to sterilize for 10 minutes, remove and immediately roll up the lids.

Salad with bell pepper and carrots is ready. Bon appetit in winter!

Dressing for borscht for the winter with bell pepper

A great option for dressing for borscht for the winter with bell pepper. With this preparation, borsch is cooked for 15 minutes.

Ingredients: bell pepper - 0.5 kg., beets - 1 kg., carrots - 1 kg., onions - 1 kg, tomatoes - 1 kg., vegetable oil - 200 ml., sugar - 75 g., salt - 70 g. ., water - 60 ml., vinegar 9% - 50 ml., bay leaf - 3 pcs., allspice - 10 peas.

Recipe

Peel beets, onions, carrots and chop in a food processor or grate on a coarse grater.

Pour water into a saucepan, add carrots, beets, onions, half the oil, a third of the vinegar, a little salt.

Stir and put to cook on a small fire. As the liquid increases (vegetables will release juice), the fire can be increased and brought to a boil. Cover the pot with a lid and simmer for 15 minutes over medium heat.

Grind the tomatoes with a blender, cut the sweet pepper into strips.

After 15 minutes, add bell pepper, sugar, salt, the second half of the oil, allspice, bay leaf to the vegetables.

Pour in the chopped tomatoes, bring the contents of the pan to a boil. Cover and simmer vegetables for 30 minutes, stirring occasionally.

Spread the finished dressing for borscht into sterile jars with a large spoon, roll up the lids, turn over, leave to cool completely.

Borsch dressing with bell pepper is ready, it turns out 4.5 liters.

Bon appetit in winter!

Video - Refueling for borscht for the winter